Abstract: The embodiments disclose a method including harvesting fresh bamboo leaves from an organic certified bamboo forest, using hot air to sterilize and dry bamboo leaves, shredding and packing the dry bamboo leaves, mixing sterilized water steam and the shredded dry bamboo leaves for extracting the dry bamboo leaves essence into a bamboo leaf condensate, filtering the bamboo leaf condensate through sterile filters and devices, mixing in purified water and additives to the filtered bamboo leaf condensate for creating bamboo leaf extract based products for human consumption and use, and packaging the bamboo leaf extract based products including bottled beverages, cosmetics, pharmaceuticals, and foods, food additives and dietary supplements.

Abstract: A device and method for recovering energy from a hot medium, in particular from hot wort or hot mash for a beer brewery, including a first heat exchanger device for a heat transfer medium that is arranged in particular downstream of a device for heating, boiling or keeping wort or mash warm and is designed such that the heat transfer medium can be heated while cooling preferably wort or mash, wherein at least one heat consumer of the brewery is heated with the heat transfer medium. The heat transfer medium cooled down during heating the heat consumer can be recirculated to the first heat exchanger device in the circuit.

Abstract: A method for producing a beer or a beer-like beverage with a pure and mild hop aroma having a slight raw hop odor, which includes maintaining a hop-mixed liquid in a tank, which liquid contains a hop and a solvent, at a temperature less than the boiling point of the solvent, wherein at least a part of the hop-mixed liquid is withdrawn from the tank, and the liquid is supplied to an empty portion of the tank, again, to circulate the hop-mixed liquid through the tank. Also disclosed is an apparatus for producing the beer or beer-like beverage.

Abstract: A bioreactor system is provided for continuous fermentation of a gaseous substrate, said system comprising two or more primary bioreactors and one or more secondary bioreactors connected by a central bleed line. Further provided is a process for inoculating multiple bioreactors utilizing a central bleed line, said process comprising passing fermentation broth from a first primary bioreactor to other primary bioreactors and/or secondary bioreactors via a central bleed line. Further provided is a process for maintaining stable fermentation of a gaseous substrate across multiple bioreactors, said process comprising providing fermentation broth from one or more operational primary bioreactors to one or more secondary bioreactors via a central bleed line.

Abstract: A method and lauter tun for lautering wort includes a fluid gaseous medium introduced as a false bottom seal below a false bottom-of the lauter tun prior to lautering of the wort through the false bottom. The mash is transferred into the lauter tun above the false bottom after introduction of the false bottom seal. Wort running off in the lauter tun through the false bottom displaces the false bottom seal.

Abstract: A process for producing malt-based beverage, in which any components, affecting flavor, foam quality, flavor stability and haze stability, of the malt-based beverage can be regulated by separating dried germinated barley as a raw material for malt-based beverage by tissues. In particular, the process for producing malt-based beverage comprises separating dried germinated barley into endosperm, endothelial layer, husk, acrospire, malt rootlets and unseparated part fractions and preparing a starting material of malt-based beverage from each or blend of the thus obtained by-tissue fractions, the each or blend optionally further mixed with wholegrain malt not subjected to fractioning, so that any components, affecting flavor, foam quality, flavor stability and haze stability, of the malt-based beverage can be regulated.

Abstract: The present invention provides a new means for improving the foam quality, especially foam stability, of beer-taste beverages. Specifically, the amount of mugi-derived extract components in beer-taste beverages is adjusted to lie from 0.1 to 2 wt % inclusive.

Abstract: Described is a method of producing a beverage, including the steps of introducing a first portion of solvent into a container (11) stored with raw ingredients, the first portion of solvent having a first temperature; introducing a second portion of solvent into the container (11), the mixture of the first portion of solvent and the second portion of solvent having a second temperature that is lower than the first temperature; and grinding the raw ingredients together with the mixture of the first portion of solvent and the second portion of solvent to generate the beverage.

Abstract: Producing soluble oat flour by using enzymes to precondition whole oat flour prior to an extrusion (continuous cooking) process.

Abstract: The present invention provides processes for production of wort and beer from a granular starch adjunct grist mashed-in at a temperature below the gelatinization temperature of said starch.

Abstract: This invention relates to wort making for brewing and non alcoholic beverages. More particularly it relates to methods for preparing a wort comprising a high level of free amino acids employing use of various enzymes including different exogenous proteases, for example an endoprotease and an exopeptidase.

Abstract: A device for steeping barley having a container for containing the barley to be steeped. The container has a floor and the floor has passageways for flowing at least one of steeping water and gases through the passageways. The device further includes a water line system under the floor directly connected to the passageways.

Abstract: The present invention relates to method for production of brewer's wort comprising adding to a mash, a particular glucoamylase. The glucoamylase is obtained from Penicillium oxalicum. Further, the invention relates to use of a particular glucoamylase for production of brewer's wort. Furthermore, the invention relates to use of a combination of a glucoamylase and a pullulanase for production of brewer's wort.

Abstract: Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi, as well as to deliver resveratrol to an animal. The resveratrol and/or pterostilbene are also added to red wine to preserve the polyphenols present in red wine. The resveratrol and/or pterostilbene can be added to grape must prior to fermentation and/or to fermented wine prior to bottling.

Abstract: A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.

Abstract: It is an object of the present invention to provide a method of producing a foaming alcoholic beverage such as beer, low-malt beer, and a beer-flavored foaming alcoholic beverage obtained by producing, without using any kind of barley (e.g., barley, wheat, malt), a pre-fermentation liquid using at least a syrup containing sources of carbon, sources of nitrogen, hops and water as raw materials and fermenting the pre-fermentation liquid with use of brewers' yeasts, wherein germinated grains are used; to thereby increase fermentability and attain superior flavor and improved foam quality. It is also an object of the present invention to provide an alcoholic beverage manufactured by the aforementioned method.

Abstract: An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable ?-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa.

Abstract: Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.

Abstract: The present invention relates to a cereal milk drink for infants comprising a milk component, a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the activate state, a sugar or non-sugar sweetener content below 15% by weight of the cereal milk drink, and wherein the cereal milk drink comprises at least one of calcium at a fortified concentration, vitamin A at a fortified concentration, vitamin D at a fortified concentration, zinc at a fortified concentration, iron at a fortified concentration or any combination thereof, and wherein the cereal milk drink has a viscosity in the range 1-300 mPa·s.

Abstract: The present invention relates to a method for fermenting natural products with salt and fermented extracts prepared thereby. The method comprises: adding a predetermined amount of salt to at least one of natural products, including medicinal herbs and cereals; naturally fermenting the salted material; and extracting the fermented salted material with a solvent. Accordingly, the method can prevent the growth of various bacteria, including putrefactive bacteria, E. coli and anaerobic bacteria, which are harmful to the human body, in the natural product, and it also can prevent the generation of bed smells in the natural product. The fermented extract prepared by the method has fewer side effects and is safer than fermented extracts prepared by conventional fermentation methods.

Abstract: A barley plant including a mutant LOX-1 protein and that is deficient in lipoxygenase activity.

Abstract: An improved system for filtering particulate matter from a liquid in a brewing pot. The improvement includes a filter assembly positioned about a drain tube. The filter assembly has a screen member surrounded by a shield member. The shield member is positioned between the drain tube and the particulate matter separated from the liquid. The bulk of the liquid, located in a top portion of a reservoir bypasses the screen member and drains through a drain reservoir and the drain tube. After removing the shield member, the remainder of the liquid drains through the screen member or filter and into the drain reservoir preventing the particulate matter from being carried through to a fermentor.

Abstract: A selection method for barley lipoxygenase-1 deficient barley, comprising a step of distinguishing the barley lipoxygenase-1 deficient barley by whether or not the guanine at the splicing donor site of the 5th intron of the barley lipoxygenase-1 gene is mutated to a different base; and a method for production of malt alcoholic beverages using a material for malt alcoholic beverages derived from barley obtained by the selection method.

Abstract: The present invention relates to a method for producing a nonalcoholic beverage by fermentation, comprising the following steps: (a) providing a decomposed cereal extract, (b) producing a wort from the cereal extract, (c) treating the wort from step (b) with Lactobacillus microorganisms in order to obtain a sour wort, (d) mixing the sour wort from step (c) with a liquid containing sugar and treating the mixture with Lactobacillus microorganisms in order to obtain a fermented beverage, (e) heating the fermented beverage obtained from step (d) and then cooling said fermented beverage, (f) mixing the beverage, and (g) performing further treatment steps for stabilizing, clarifying, and completing the beverage.

Abstract: The invention relates to a tri-enzyme hydrolysis method for preparing an oligo-saccharide enhanced oat-based drink product useful in lowering cholesterol, triglyceride, blood sugar and improving gastrointestinal function which comprises not only oat ?-glucan and but also a higher amount of isomalto-oligosacchride. In accordance with the invention, whole grains of oats are micronized to an average particle size of 100 microns prior to enzyme treatments, and a product of creamy milk-like texture is obtained without filtration so that nutrients of the whole grains of oats are retained. This invention enhances the value of oat-based processing to yield additional health-associated content and illness (such as hyperlipidaemia and hyperglycemia) prevention efficacy that are beyond the potential of oats per se.

Abstract: One aspect of the invention concerns a method comprising: a. mashing particulate, starch-containing and optionally malted raw materials with water; b. heating the mash and enzymatically hydrolysing the starch; c. passing the heat-treated mash across a first sieve for separation into a fermentable mash extract and wet spent grain; d. transferring the wet spent grain, optionally after said wet spent grain has been subjected to a washing and sieving operation, to a first press and pressing said wet spent grain to obtain dewatered spent grain and additional fermentable mash extract. The present method offers the advantages of (i) being very robust, (ii) enabling the production of high gravity mash extracts (iii) consuming very little electricity and (iv) achieving high extraction yields. The invention also provides an apparatus for carrying out the aforementioned method.

Abstract: The present invention relates to combinatorial variants of a parent glucoamylase that have altered properties for reducing the synthesis of condensation products during hydrolysis of starch. Accordingly the variants of a parent glucoamylase are suitable such as for use within brewing and glucose syrup production. Also disclosed are DNA constructs encoding the variants and methods of producing the glucoamylase variants in host cells.

Abstract: The present invention provides an alcoholic beverage with improved a foam stability. A processing method of an alcoholic beverage with improved foaming properties comprising a process for processing a pre-fermentation, wherein a pea protein which was extracted and was obtained from green peas is added to a pre-fermentation liquid. The alcoholic beverage with improved foaming properties can be applied to the processing method of the alcoholic beverage with improved foaming properties by fermenting the pre-fermentation liquid which created raw materials containing malts or by fermenting the pre-fermentation liquid created using a syrup containing sources of carbon, sources of nitrogen, hops, a coloring matter, an improving substance for a generating of foam and for the foam stability and water as raw materials with a brewers' yeast.

Abstract: A system for filtering spent grains from unfermented beer is disclosed. The system has a pot assembly having a stock pot wall, lid, drain tube and outlet valve. A louvered false bottom is positioned in the pot assembly and forms an opening between the false bottom and the stock pot wall. The louvered false bottom has a plurality of raised louvers spaced over the false bottom. Each of the louvers has a top surface, a bottom surface, a leg and a slot. The slot can be made larger or smaller according to the grain crush size.

Abstract: The invention relates to a tri-enzyme hydrolysis method for preparing an oligo-saccharide enhanced oat-based drink product useful in lowering cholesterol, triglyceride, blood sugar and improving gastrointestinal function which comprises not only oat ?-glucan and but also a higher amount of isomalto-oligosacchride. In accordance with the invention, whole grains of oats are micronized to an average particle size of 100 microns prior to enzyme treatments, and a product of creamy milk-like texture is obtained without filtration so that nutrients of the whole grains of oats are retained. This invention enhances the value of oat-based processing to yield additional health-associated content and illness (such as hyperlipidaemia and hyperglycemia) prevention efficacy that are beyond the potential of oats per se.

Abstract: A method includes operating an apparatus having a mash circulating and recirculating system with pump and fermentation tank, an atmosphere circulating and recirculating system with blower for recirculating atmosphere between the tank and an ethanol-removal station, and an integrated refrigerating heat-transfer system with first coils remote from the tank for condensing out ethanol from the atmosphere, and second coils for warming the mash. The entire apparatus can be up-sized or down-sized for specific applications. In one form, the system includes electrically-driven pump, blower, and refrigeration compressors, with the external energy consumption being entirely electrical and kept surprisingly low.

Abstract: In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used as amylases to catalyze the hydrolysis of starch into sugars.

Abstract: According to the invention, there is provided barley-derived beverages characterized by notably reduced levels of both dimethyl sulfide (DMS) and/or its precursor S-methyl-L-methionine (SMM), or lacking said compounds. In addition, the invention relates to methods for producing the above-mentioned beverages—and also to barley plants useful in the preparation of such beverages, as well as other plant products prepared from said plants. Utilization of the invention clears the way for making improved production procedures of beverages with improved taste profiles, and promises also for notable reductions in the thermal energy input for production of beer.

Abstract: A method for producing a monosaccharide-rich syrup from starch-containing produce. The method includes treating a starch-containing produce slurry with a first starch hydrolyzing enzyme that hydrolyzes starch to oligosaccharide and a second starch hydrolyzing enzyme that hydrolyzes starch or oligosaccharide to glucose. The starch-containing produce can be further treated with an enzyme that converts glucose to other monosaccharides, or treated with a microorganism that converts glucose to a fermentation product. Also within the scope of this invention is a method for producing a syrup rich in a disaccharide, such as trehalose.

Abstract: An apparatus includes a mash circulating system with pump and fermentation tank, an atmosphere circulating system with blower for circulating atmosphere between the tank and an ethanol-removal station, and an integrated refrigerating heat-transfer system with first coils for condensing out ethanol from the atmosphere, and second coils for warming the mash. A support frame supports portions of the above components, making it a transportable modular unit to facilitate installation, minimize cost, and provide for efficient operation. The entire apparatus can be up-sized or down-sized for specific applications. In one form, the system includes electrically-driven pump, blower, and refrigeration compressors, with the external energy consumption kept surprisingly low. Methods related to the above are also disclosed.

Abstract: The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

Abstract: An improved process is shown wherein a carbohydrate-containing feedstock, such as corn, is milled to form a flour having a median particle size of less than about 100 microns. The flour is then hydrolyzed along with added vitamins and/or nutrients and/or enzymes. The hydrolyzed product is then mixed with a soy hull flour, also preferably having a median particle size of less than about 100 microns, and subjected to conventional fermentation to produce an ethanol containing product. The ethanol-containing product is then distilled to produce an ethanol enriched steam and a separate whole stillage. In preferred embodiments the process includes various filtration treatments of the whole stillage with and without added vitamins, nutrients, or other compounds to obtain value-added by-products.

Abstract: Novel methods of determining efficacy of a treatment of inflammatory diseases of the bowel in mammals are provided. The methods are of use in screening and determining the efficacy of treatments of inflammatory diseases of the bowel, and for determining the efficacy response of individual sufferers of inflammatory diseases of the bowel to a given regime. Kits for carrying out the method are also provided.

Abstract: A method of preparing a yeast usable in a fermentation test for evaluating malt on the laboratory scale whereby more reproducible test data can be obtained regardless of the operation conditions of a plant, etc.; and a medium to be used therein. A yeast for the fermentation test for evaluating malt is prepared by culturing a yeast in a liquid medium containing 0 to 2.5% by weight of glucose, 6.0 to 9.0% by weight of maltose, 0 to 2.5% by weight of sorbitol, 0 to 1.0% by weight of peptone and 0.3 to 1.0% by weight of yeast extract at 10 to 20° C. for 2 to 4 days under shaking (primary culture), then in the medium in an increased amount compared with the primary culture at 10 to 20° C. for 3 or 4 days under shaking (secondary culture), then in the medium in a further increased amount compared with the secondary culture at 8 to 9° C. for 7 to 9 days under stirring until the plats attains 3.0° P. or less (tertiary culture), allowing to stand in a cold room for 3 to 24 hours and then collecting the yeast.

Abstract: Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.

Abstract: The present invention relates to phytases having at least 76% identity to a phytase derived from Hafnia alvei and comprises at least one modification in the amino acid sequence thereof. These phytase variants have modified, preferably improved, properties, such as, reduced protease sensibility, preferably they exhibit improved properties in respect of thermal performance, such as heat-stability (temperature stability, thermostability), steam stability, pelleting stability and/or temperature profile; and/or protease stability, in particular pepsin stability, pH profile, specific activity, substrate specificity, performance in animal feed (such as an improved release and/or degradation of phytate), susceptibility to glycation, and/or glycosylation pattern. The invention also relates to DNA encoding these phytases, methods of their production, as well as the use thereof, e.g., in animal feed and animal feed additives.

Abstract: The invention relates to alpha amylases and to polynucleotides encoding the alpha amylases, and methods of making and using them. In addition methods of designing new alpha amylases and methods of use thereof are also provided. The alpha amylases have increased activity and stability at increased pH and temperature.

Abstract: A corn wet-milling process comprises steeping corn kernels in an aqueous liquid, which produces softened corn; milling the softened corn in a first mill, which produces a first milled corn; separating germ from the first milled corn, thereby producing a germ-depleted first milled corn; milling the germ-depleted first milled corn in a second mill, producing a second milled corn; separating the second milled corn into a first starch/protein portion that comprises starch and protein and a first fiber portion that comprises fiber, starch, and protein; milling the first fiber portion in a third mill, which produces a milled fiber material that comprises fiber, starch, and protein; separating at least some of the starch and protein in the milled fiber material from the fiber therein, producing a second fiber portion that comprises fiber and starch and a second starch/protein portion that comprises starch and protein; and contacting the second fiber portion with at least one enzyme to convert at least some of the st

Abstract: Disclosed is a method of efficiently aerating yeast prior to pitching. In the method, yeast are aerated in an aqueous sugar solution containing zinc.

Abstract: A brewery plant with at least one mash container, a lauter tun, a wort pan and a water housing, wherein at least part of the thermal energy requirement of the brewery is covered with solar collectors, and the solar collectors directly or indirectly heat a fluid. Also, a brewing method where the thermal energy requirement for at least of a part of the brewing process stages is at least partially covered with a fluid heated directly or indirectly by solar collectors.

Abstract: An apparatus and method for dry treatment of grain comprises a grain peeler for mechanically treating pre-cleaned grain to remove flour bran and coarse bran to a peeling depth of about 4% to 9% with simultaneous separating of the flour bran; an aspiration separator separating coarse bran based on particle velocity and size; a grain mill; and sieve separator separating the husk bran of between 2%-3% of the grain kernel mass from endosperm flour by differences in particle size. An apparatus and method for mash preparation from the endosperm flour comprises mixing tank for mixing endosperm flour with water, enzymes, etc; a colloid mill for processing the batch using mechano-activation with oscillation frequencies between 1 and 200 kHz and with impulse duration of between 0.05 and 1.0 seconds and for 2 to 20 processing cycles, coarse particle sifter for separation of the coarse batch particles form the mash.

Abstract: Disclosed is a an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous membrane having a gas side and a liquid side. The yeast slurry flows over the liquid side of the membrane; oxygen is delivered to the gas side of the membrane and passes through the pores to the yeast slurry.

Abstract: The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.

Abstract: A brewed malt beverage having improved foaming properties due to the addition of caffeine.

Abstract: A method of preparing beer from beer wort including adding amidated pectin to the wort or beer to inhibit coagulation and precipitation of proteins and to obtain a haze in the beer.