Multiple Different Fermentations Patents (Class 426/13)
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Publication number: 20090238918Abstract: 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 stType: ApplicationFiled: January 22, 2009Publication date: September 24, 2009Inventors: Robert Jansen, John Kerr, Peter Lloyd-Jones, Richard Tanner
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Publication number: 20090208605Abstract: The present invention relates to a continuous method of producing a mash extract by decoction mashing, said method comprising: a. mixing a first malt enzyme source with an aqueous liquid to obtain an aqueous malt enzyme suspension; b. separately, mixing a second enzyme source with one or more starch-containing adjuncts to obtain a decoction suspension whilst maintaining temperature conditions that do not cause significant gelatinisation of the starch; c. subjecting the decoction suspension to a first heat treatment at 60-85° C. to simultaneously partially gelatinise and enzymatically degrade the starch; d. subjecting the decoction suspension to a second heat treatment at a higher temperature than the first heat treatment to gelatinise the starch at an increased rate and to a higher extent; e. combining the heated decoction suspension obtained from the second heat treatment with the aqueous malt enzyme suspension from step a. to obtain a mash; f. maintaining the mash at 35-85° C.Type: ApplicationFiled: May 14, 2007Publication date: August 20, 2009Inventor: Hendrikus Mulder
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Publication number: 20090142447Abstract: The present invention provides processes for producing a brewers wort comprising forming a mash from a grist, and contacting said mash with a pullulanase.Type: ApplicationFiled: December 2, 2008Publication date: June 4, 2009Applicants: Novozymes A/S, Novozymes Biotech, Inc.Inventors: Niels Elvig, Per Linaa Joergensen, Michael Thomas
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Publication number: 20080248158Abstract: The present invention relates to agents and processes for the improved production of beer and mixed beer beverages, wherein the main fermentation is shortened and the formation of vicinal diketones is reduced.Type: ApplicationFiled: May 17, 2006Publication date: October 9, 2008Inventors: Tillmann Dorr, Lutz Guderjahn, Jorg Kowalczyk, Roland Pahl, Jan Schneider
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Patent number: 7244456Abstract: The present application discloses a process for making mushroom wine.Type: GrantFiled: October 22, 2005Date of Patent: July 17, 2007Inventor: In Sung Lee
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Patent number: 7037541Abstract: A method for producing a beverage, comprising the steps of providing an aqueous animal extract, fermenting said aqueous animal extract with lactic acid bacteria, and fermenting the product of lactic acid bacteria fermentation with yeast fermentation, to produce an alcoholic beverage. Additional ingredients may be added for flavor or to enhance the fermentation process. In particular, a saccharide source may be added to control resulting alcohol content.Type: GrantFiled: July 3, 2002Date of Patent: May 2, 2006Assignee: Ariake Japan Co.Inventor: Kineo Okada
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Publication number: 20020012718Abstract: A gluten-free beer obtained from a mixture of starting materials comprising at least one gluten-free cereal and enzymes for saccharifying the starch contained in this cereal, which is preferably chosen from the group comprising buck wheat, sorghum and millet and is advantageously buck wheat; such a beer is obtained by a method comprising a stage of saccharifying a mixture comprising at least one gluten-free cereal and saccharification enzymes, in particular amylolytic enzymes and glucanase, and is particularly suitable for consumption by gluten-intolerant individuals.Type: ApplicationFiled: March 18, 1999Publication date: January 31, 2002Inventors: GIOVANNI MACCAGNAN, ANTONIO PAT, FRANCESCO COLLAVO, GIAN LUCA RAGG, MARINA PIERANNA BELLINI
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Patent number: 6284518Abstract: This invention relates to the production of Leuconostoc oenos or Lactobacillus spp., preferably Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus brevis or Lactobacillus casei biomass in novel synthetic media (which are free of fruit or vegetable or other natural juices). A key feature of the invention is the use of a fructose/glucose mixture where fructose is the primary carbohydrate source, as opposed to the more typical use of glucose or lactose. Fructose/glucose mixtures containing between 3% to about 45% glucose can be employed, preferably the amount is between about 5% and about 40% glucose. Most preferably, the amount of glucose is less then 20% of the mixture.Type: GrantFiled: February 22, 1995Date of Patent: September 4, 2001Assignee: Cornell Research Foundation, Inc.Inventors: Thomas Henick-Kling, Sibylle Krieger
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Patent number: 6265000Abstract: A process is provided for the production of a novel carbonated alcoholic beverage having a characteristic flavor. A mixture of malt and an amylaceous raw material is added with a koji which has been prepared using a mold selected from the group consisting of yellow Aspergillus and white Aspergillus. The mixture is then saccharified by the koji to obtain a saccharified malt liquor. An output from production of an alcoholic beverage, which is of a type different from the saccharified malt liquor, is incorporated in the saccharified malt liquor. Prior to the incorporation of the output in the saccharified malt liquor, a hop flavor can be added to the saccharified malt liquor by adding hops to the saccharified malt liquor and heating the hops and the saccharified malt liquor.Type: GrantFiled: October 20, 1994Date of Patent: July 24, 2001Assignee: Hokkaido Wine CO, LTDInventors: Kimihiro Shimamura, Tadahiko Hozumi, Takashi Sasaki
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Patent number: 6033887Abstract: Improved fermentation activity of microorganisms in a polysaccharide gel such as an alginate gel is obtained after dehydration, staorage and rehydration by soaking the gel containing the microorganisms prior to dehydration in a sugar solution to provide in the gel an amount of sugar of at least 100 g/kg and less than 500 g/kg of gel, preferably less than 300 g/k of gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external lay er or envelope of gel essentially devoid of the microoraganisms. The sugar is preferably xylose, glucose, fructose, lactose or sucrose, and the sugar solution may contain a polyol such as sorbitol, inositol or glycerol to provide in the gel an amount of polyol of at least 30 g/kg of gel.Type: GrantFiled: May 5, 1997Date of Patent: March 7, 2000Assignee: Champagne Moet & ChandonInventor: Monique Charpentier
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Patent number: 5962045Abstract: A process is disclosed for producing beers having yeast turbidity, in particular wheat beer, in which it is possible to metabolize virtually completely the oxygen which has unavoidably passed into the container during packaging, and nevertheless to perform continuous pasteurization integrated into the filling device. For this purpose, prior to packaging, yeast and beer wort are again added to the beer, and the yeast in the beer present in a package is destroyed within 24 hours of packaging. By this means, sterile beer having very high flavor stability can be produced, which is also suitable for sale of canned beer and for export even to distant countries.Type: GrantFiled: July 17, 1996Date of Patent: October 5, 1999Assignee: Tucher Brau AGInventors: Klaus Rubelmann, Martin Leibhard, Maximilian Ammon, Klaus Wojtenek, Hans-Gunther Rother, Jochen Sprotte, Georg Rammelmeir
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Patent number: 5952020Abstract: A process of conversion of low protein, cellulose containing waste into a fodder or fodder supplement is provided.Type: GrantFiled: February 2, 1999Date of Patent: September 14, 1999Assignee: Bio-Feed Ltd.Inventor: Yuri Lizak
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Patent number: 5627062Abstract: A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, glucose or frutose. The microorganisms in the gel are preferably yeasts and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.Type: GrantFiled: December 13, 1994Date of Patent: May 6, 1997Assignee: Champagne Moet & ChandonInventors: Charles Divies, Pascal Lenzi, Jacques Beaujeu, Frederic Herault
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Patent number: 5627063Abstract: A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the gel. The dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, glucose or fructose. The microorganisms in the gel are preferably yeasts and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.Type: GrantFiled: June 7, 1995Date of Patent: May 6, 1997Assignee: Champagne Moet & ChandonInventors: Charles Divies, Pascal Lenzi, Jacques Beaujeu, Frederic Herault
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Patent number: 5607854Abstract: A method of inducing malolactic fermentation in wine or fruit juice by the direct inoculation of a concentrate of a starter culture containing a selected malolactically active bacterial strain or strains having the accession no. DSM 7008, DSM 7009, DSM 7010, DSM 7011, DSM 7012, DSM 7013, DSM 7014 and DSM 7015. Further, the strains are characterized as having a survival rate of at least 80% when introduced into a wine having a pH of 3.2 or lower and containing at least 25 mg SO.sub.2 per L and at least 12 vol % ethanol. Also the strains are capable of starting malolactic fermentation when added directly to the wine or fruit juice at a concentration of less than 10.sup.7 colony forming units per mL.Type: GrantFiled: July 2, 1993Date of Patent: March 4, 1997Assignee: Chr. Hansen A/SInventors: Claus Prahl, Jan C. Nielsen
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Patent number: 5567451Abstract: An ionically gellable material is gelled with a metal cation and the metal cation content of the gel is reduced to provide the gel with binding sites not occupied by the metal cation so the gel can be used to bind and remove metal cations from solution. In a preferred embodiment, a calcium alginate or calcium pectate gel in the form of beads is prepared, the calcium ion content of the gel is reduced to between 0.01 mg/g and 1.5 mg/g of moist gel by contacting the gel with an aqueous solution of acid such as lactic or tartaric acid having a pH of 1 to 3.5. The gel can be produced containing a microorganism such as yeast used for fermentation so metal ions can be removed while fermenting with the microorganism. In the bottle fermentation of wine to produce champagne, the gel containing yeast is added to the wine in the bottle. During fermentation, calcium and potassium ions are bound by the gel to reduce the precipitation of calcium tartrate and/or potassium bitartrate.Type: GrantFiled: January 4, 1995Date of Patent: October 22, 1996Assignee: Champagne Moet & ChandonInventors: Jean-Charles Rinn, Bertrand Robillard
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Patent number: 5510125Abstract: To remove selectively particularly sugar from nonalcoholic or alcoholic beverages, first the sugar is either carried away in the permeate in a membrane separation unit (2) by suitable choice of membrane (4) or is retained in the retentate. Afterward, the sugar is removed from the permeate or from the retentate with the help of a device (5) for substance removal or substance conversion. Next the substances remaining in the permeate or in the retentate after the removal of the sugar are fed back into the process or the final product. With the process according to the invention, a high selectivity and an improvement in quality of the final product with high economic efficiency of the unit is achieved (FIG. 1).Type: GrantFiled: January 24, 1995Date of Patent: April 23, 1996Assignee: Bucher-Guyer AG MaschinenfabrikInventor: Walter Gresch
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Patent number: 5389532Abstract: A polysaccharide gel enclosing microorganisms is soaked in a high concentration of hydrophilic substance and the gel is at least partially dehydrated to provide improved viability of the microorganisms after storage and rehydration of the gel. Dehydration may be carried out in a fluidized bed or by lyophilization. The gel may be in the form of beads or fibers having a double layer structure formed by an internal layer or core of gel containing the microorganisms and an external layer or envelope of gel essentially devoid of the microorganisms. The hydrophilic substance can be a low molecular weight polyol such as glycerol or a sugar such as sucrose, and is preferably sucrose in a concentration of at least 500 g/l, more preferably about 1000 g/l. The microorganisms in the gel are preferably yeast and after rehydration the yeast-containing gel is used in the secondary fermentation of wine to produce sparkling wine or champagne.Type: GrantFiled: November 22, 1993Date of Patent: February 14, 1995Assignee: Champagne Moet & ChandonInventors: Charles Divies, Pascal Lenzi, Jacques Beaujeu, Frederic Herault
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Patent number: 5385741Abstract: An ionically gellable material is gelled with a metal cation and the metal cation content of the gel is reduced to provide the gel with binding sites not occupied by the metal cation so the gel can be used to bind and remove metal cations from solution. In a preferred embodiment, a calcium alginate gel in the form of beads is prepared, the calcium ion content of the gel is reduced to between 0.01 mg/g and 1.5 mg/g of moist gel by contacting the gel with an aqueous solution of acid such as lactic or tartaric acid having a pH of 1 to 3.5. The gel can be produced containing a microorganism such as yeast used for fermentation so metal ions can be removed while fermenting with the microorganism. In the bottle fermentation of wine to produce champagne, the gel containing yeast is added to the wine in the bottle. During fermentation, calcium and potassium ions are bound by the gel to reduce the precipitation of calcium tartrate and/or potassium bitartrate.Type: GrantFiled: October 23, 1992Date of Patent: January 31, 1995Assignee: Champagne Moet & ChandonInventors: Jean-Charles Rinn, Bertrand Robillard
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Patent number: 5346706Abstract: A cold contact process for the production of non-alcoholic malt beverages comprising the steps of preparing a boiled malt wort of about 12-20 degrees Plato; acidifying the wort through the addition of an edible acid, to a pH of greater than about 4.0, and less than 4.6. To the acidified wort is added an amount of about 25% to 75% wet packed yeast slurry suspended in a freshly harvested regularly brewed, barm beer. The slurry is added in sufficient proportions to produce a yeast cell concentration in the resulting wort/slurry mixture, of about 40 million to 80 million yeast cells per milliliter thereof. The yeast and the wort are held in contact in the mixture for greater than 10, up to a maximum of 30 hours, at a temperature of greater than zero up to a maximum of less than 7 degrees Centigrade. The resulting beverage is then aged after separating the thusly contacted wort from all but 0.5-2 million yeast cells per milliliter of the separated wort.Type: GrantFiled: October 27, 1992Date of Patent: September 13, 1994Assignee: John Labatt LimitedInventors: Cameron R. Murray, William J. Van Der Meer
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Patent number: 5330774Abstract: A new Yeast is obtained by fusion of spheroplasts capable of maintaining in a single geno-type the demalifying trait of a Schizosaccharomyces pombe parental strain and the growth rate of the parental strain Saccharomyces cerevisiae. Three more yeasts are obtained from protoplast fusion between the fusion product initially obtained (MB7TC.alpha.) and the parental strain, and two other Saccharomyces cerevisiae yeasts. These yeasts are used for obtaining demalification of acid wines.Type: GrantFiled: September 27, 1993Date of Patent: July 19, 1994Inventors: Juan L. Carrau, Aldo J. P. Dillon, Luciana A. Serafini, Mirian S. Pazqual
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Patent number: 5298264Abstract: The oxidative deterioration of water-containing products for human consumption, e.g. beverages and oil and/or fat based products is minimized by introduction of immobilized yeast. Yeast is immobilized in and/or on a solid material which allows only very slow penetration by water. Thin layers material of such a yeast-bearing solid, e.g. paraffin, wax, can be applied to the lining of crown corks. The yeast will retain sufficient viability, even after pasteurization of the contents of a container closed with the crown cork. The yeast will minimize the oxygen concentration in the contents between the time of pasteurization and eventual consumption of the contents.Type: GrantFiled: December 13, 1991Date of Patent: March 29, 1994Assignee: Gist-Brocades, N.V.Inventors: Luppo Edens, Farrokh Farin, Antonius F. Ligtvoet, Johannes B. Van Der Plaat
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Patent number: 5273762Abstract: The invention relates to a process for the production of beer by fermenting wort comprising malted barley and a concentrated starch solution derived from barley, for example, in the form of the secondary fraction from a barley starch process, or a barley syrup derived from such fraction.Type: GrantFiled: September 8, 1992Date of Patent: December 28, 1993Assignee: Suomen Sokeri OyInventors: Juha Ahvenainen, Jukka Kuhanen
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Patent number: 5208054Abstract: A process for production of an alcoholic beverage which is obtained by alcoholic fermentation by yeast, characterized with employing phospholipase which acts on fermentable materials prior to fermentation, to improve the flavor of the alcoholic beverage.Type: GrantFiled: May 23, 1991Date of Patent: May 4, 1993Assignee: Suntory LimitedInventors: Kazuyuki Torii, Kenji Sato
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Patent number: 5106633Abstract: A food-grade oxygen scavenger for removing oxygen from foods and beverages in containers is prepared by immobilizing dried yeast containing at least 92% dry matter in a solid material such as wax or paraffin. The solid material allows for very slow penetration of water and permits the yeast to contact only water that penetrates therethrough. The immobilized yeast is coated on an inside surface of a container or on a surface of a closure such as a stopper that is on the inside of the container when closed. After adding a food or beverage and closing the container, the immobilized yeast removes oxygen from the container. The closed container and its contents can be pasteurized and the yeast retain sufficient viability to remove oxygen.Type: GrantFiled: January 10, 1991Date of Patent: April 21, 1992Assignee: Gist-Brocades NVInventors: Luppo Edens, Farrokh Farin, Antonius F. Ligtvoet, Johannes B. Van Der Plaat
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Patent number: 5079011Abstract: According to the invention, yeast cells are immobilized on a substantially noncompressible carrier having anion exchange properties. The immobilized yeast can then be used to ferment a sugar-containing substrate. The noncompressibility enables the system to be sterilized and to operate under pressure. A preferred example of the carrier is granular DEAE cellulose.Type: GrantFiled: September 27, 1988Date of Patent: January 7, 1992Assignee: Cultor, Ltd.Inventors: Heikki Lommi, Juha Ahvenainen
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Patent number: 5059431Abstract: A method is disclosed for deacidifying wine using malolactic fermentation (MLF) under conditions inhibitory for spoillage lactic acid bacteria (LAB), making possible a "pure culture" MLF in which a winemaker is provided with a way to control the timing of onset and the outcome of wine MLF. The method comprises adding nisin to the wine at a concentration lethal to nisin-sensitive LAB, adding to the wine an inoculum of nisin-resistant LAB mutants capable in the presence of nisin of converting malic acid to lactic acid, and maintaining the inoculated wine under conditions in which the MLF can occur. Afterward, nisin can be removed from the wine by contacting the wine with a nisin-removing substance, such as bentonite. The nisin can be added either before or simultaneously with addition of the nisin-resistant LAB, at any time during winemaking, including primary yeast fermentation.Type: GrantFiled: December 7, 1990Date of Patent: October 22, 1991Assignee: State of Oregon acting by and through the State Board of Higher Education on behalf of Oregon State UniversityInventors: Mark A. Daeschel, Barney T. Watson
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Patent number: 5021246Abstract: A low alcohol reduced calorie beer is produced by a mashing technique wherein a main mash at a temperature below the activity range for beta-amylase is added incrementally to a brewing liquid at a temperature above the deactivation temperature of beta-amylase and below the deactivation temperature of alpha-amylase at a rate such that the added main mash is substantially instantaneously raised to the temperature of the brewing liquid. This mashing technique limits the conversion of starches by beta-amylase and other enzymes without significant loss of alpha-amylase from overheating to produce a wort having a low real degree of fermentation of from about 40% to about 46%. The main mash has a temperature of about 95.degree. F. to 120.degree. F., and the brewing liquid has a temperature of about 169.degree. F. to 174.degree. F. and can be water or a cooker mash that has been boiled and cooled. Beer can be produced having less than 2% alcohol by weight and less than about 118 calories per 12 ounce serving.Type: GrantFiled: March 28, 1985Date of Patent: June 4, 1991Assignee: Anheuser-Busch, IncorporatedInventors: Roger L. Sieben, Klaus D. Zastrow
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Patent number: 5019410Abstract: A yeast package is provided which can be used during the second fermentation in a bottle for the production of sparkling wines starting from basic wine containing sugar. A drastic reduction in time and in labor is possible due to easy separation of yeast and beverage.Type: GrantFiled: February 2, 1989Date of Patent: May 28, 1991Assignee: Gist-Brocades NVInventors: Teresa H. Pors, Johannes B. Van Der Plaat
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Patent number: 4981700Abstract: The invention relates to the technology of making beverages.The process of the invention for producing sparkling wines is carried out in a continuous flow by deaerating a blend of white wine materials in the presence of yeast immobilized on a sorbent. The deaerated blend of white wine materials in a mixture with liqueur is introduced into a champagnization zone, wherein a layer of a sorbent is provided, under this layer of sorbent. The yeast required for carrying out secondary fermentation in the champagnization zone and enriching the wine being champagnized with biologically active substances is subjected to adaptation to the champagnization process conditions. To this end, the yeast is placed into the champagnization zone, where the yeast is kept for a certain period of time, isolated from the wine being champagnized.Type: GrantFiled: June 22, 1988Date of Patent: January 1, 1991Inventors: Naskid G. Sarishvili, Evgeny N. Storchevoi, Vyacheslav M. Vaganov, Bella B. Reitblat
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Patent number: 4952503Abstract: In the production of ethanol by continuous fermentation in a fermentor (4) with continuous stillage recirculation (19, 20) to the fermentor, the fermentation liquid (6) continuously withdrawn from the fermentor is first sieved in a straining step (7) for separation of coarse solid particles. Then the fermentation liquid (11) is separated in a yeast separation step (12), from which a yeast stream (13) is recirculated to the fermentor (4) and a yeast-free stream (14) is fed to a primary distillation step (9). From the bottom stream (16) from the distillation step (9) a part (19, 20) is recirculated to the fermentor and another part is subjected to final stripping in a secondary distillation step (10).Type: GrantFiled: June 19, 1986Date of Patent: August 28, 1990Inventor: Jurgen Granstedt
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Patent number: 4942045Abstract: In this invention, a grape juice concentrate is produced by crushing grapes to extract grape juice (10, 11), subjecting the grape juice to a first stage vacuum concentration (19) before it ferments by heating the grape juice and subjecting it to a low pressure (vacuum) to separate it into a distillate and a grape juice concentrate which has a Baume between 25 and 40, subsequently subjecting the concentrate to a second stage of vacuum concentration (31), also by heating under vacuum conditions, and packaging (42) the second stage concentrate when its Baume lies between 38 and 55. The second stage concentrate can be creamed (43) by high speed agitation before packaging, provided it is sufficiently fluent (e.g. a Baume of 40).Type: GrantFiled: October 28, 1988Date of Patent: July 17, 1990Assignee: Chateau Yaldara Pty. Ltd.Inventor: Hermann J. Thumm
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Patent number: 4915959Abstract: Beer is fermented by the use of yeast and after fermentation the yeast is removed and the maturation or lagering of the beer is accomplished by a continuous maturation process which involves heat treating the beer to convert all or substantially all the alpha acetolactate and other diacetyl precursors present to diacetyl, cooling the beer, and feeding the heat treated fermented beer through a reaction column packed with immobilized yeast cells at a flow rate which effects the conversion of said diacetyl to acetoin in order to lower the concentration of said diacetyl to levels which do not result in tastes normally considered unacceptable for a beer.Type: GrantFiled: May 9, 1988Date of Patent: April 10, 1990Assignee: Suomen Kokeri OyInventors: Esko Pajunen, Veijo Makinen, Heikki O. Lommi, Markku S. Loisa
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Patent number: 4808419Abstract: A process for the preparation of rice wine or vinegar especially to an improved procedure for preparing a vinegar, having the attributes of ancient quality, labor intensive and multi-year jar prepared rice vinegar. A single, autoclave fermenter is used for carrying out process steps including rice washing, soaking, cooking, liquification and saccharification, in order to produce a rice vinegar mash that initially contains a minimum of 30% starch. Ethanol fermentation is also carries out in the same vessel at a relatively high temperature to yield a wine product with an ethanol concentration of at least 18% and an amino acid concentration of at least 1.0%. The relatively high amino acid content of the wine causes the subsequently produced vinegar to be exceptionally smooth and mild. The rice mash is prepared by mixing cooked rice with alpha-amylase, elevating the temperature to liquify the rice, and then raising the temperature to about 121.degree. C.Type: GrantFiled: February 2, 1987Date of Patent: February 28, 1989Inventor: Edward J. Hsu
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Patent number: 4790993Abstract: Disclosed is an alcohol-free yeast white beer and a process for its production wherein the yeast is physically separated from an alcohol containing yeast white beer free of fermentable substances. The beer is then subjected to a vacuum distillation until the alcohol content has been reduced to less than 0.5% by volume to produce a beer concentrate. A corresponding amount of oxygen-free, carbonic acid-containing make-up water is added to the concentrate. Subsequently, top-fermented brewers' yeast is added in an amount above the content normally present in yeast white beer, and thereafter the product is stored at a temperature of from 0.degree. to 10.degree. C. Subsequently, yeast is again separated off and thereafter the desired amount of yeast and carbon dioxide is added.Type: GrantFiled: February 13, 1987Date of Patent: December 13, 1988Assignee: Paulaner-Savator-Thomasebraeu AGInventors: Siegfried Schedl, Hermann Eppinger, Volker Schuler
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Patent number: 4765992Abstract: Substances that are toxic to yeast and which cause cessation of fermentation during alcoholic fermentation are adsorbed by microorganism cell walls added to a medium being fermented. The cell walls are from a gram-positive microorganism such as yeast, and are obtained by boiling or autolysis of the microorganism followed by washing material recovered. The cell walls can be added before or during fermentation, and may be added to a previously fermented medium followed by inoculating with new yeast. The toxic substances may be certain fatty acids and their ethyl esters, pesticide residues and substances secreted by certain microorganisms. Preferably, the cell walls are added when making wine, and the medium may contain Botrytis cinerea.Type: GrantFiled: December 17, 1986Date of Patent: August 23, 1988Assignee: Universite de Bordeaux IIInventors: Catherine Geneix, Suzanne L. Lafourcade, Pascal Ribereau-Gayon
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Patent number: 4708875Abstract: Fermented alcoholic products such as wine and beer are produced having a low diacetyl content by decomposing acetolactate with an enzyme. The enzyme is preferably acetolactate decarboxylase contained by Aerobacter aerogenes. The enzyme, in free or immobilized state, may be added during main fermentation or after main fermentation during maturation such as when carrying out malo-lactic fermentation.Type: GrantFiled: March 15, 1982Date of Patent: November 24, 1987Assignee: De Forenede Bryggerier A/SInventors: Sven E. Godtfredsen, Martin Ottesen, Bent A. Larsen
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Patent number: 4666718Abstract: A superattenuated low calorie beer is prepared from a wort containing as a liquid adjunct a starch-derived syrup which contains dextrins by adding to the wort during fermentation a glucoamylase type debranching enzyme obtained from Schwanniomyces castellii.Type: GrantFiled: August 15, 1984Date of Patent: May 19, 1987Assignee: Miller Brewing CompanyInventors: Charles E. Lowery, George R. Duncombe, William F. Line, Etzer Chicoye
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Patent number: 4636389Abstract: A process of brewing wherein malt is replaced, at least in part, by an extruded starch product and a process of distilling for the production of whisky wherein grain is replaced, at least in part, by an extruded starch product.Type: GrantFiled: August 22, 1984Date of Patent: January 13, 1987Assignee: Edward Billington & Son LimitedInventors: Roger Statham, John F. Taylor
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Patent number: 4579739Abstract: A must is fermented with a combination of at least one yeast and at least one lactobacillus, the former being selected from the group of Saccharomyces cerevisiae and Kluyveromyces lactis and the latter being selected from the group of Lactobacillus casei and Lactobacillus hilgardii for their symbiotic ability and capability to produce a synergistic organoleptic effect which eliminates all after-taste of yeast. The must is inoculated such that the respective numbers of yeast germs and lactobacilli germs per ml have a ratio of from 1:10 to 1:500.Type: GrantFiled: December 13, 1983Date of Patent: April 1, 1986Assignee: Nestec S. A.Inventors: John Darbyshire, Jaroslav Dasek, Hugh Hose
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Patent number: 4562077Abstract: Wine having a reduced malic acid content is produced by inoculating wine or must with an activated bacterial culture that converts malic acid to lactic acid. The activated bacterial culture is produced by inoculating a concentrate of the bacteria into fruit juice to provide a high number of bacterial cells in the juice and holding the inoculated juice for a period without significant increase in cell population of the bacteria. The bacteria concentrate is a lyophilized or frozen culture concentrate of the bacteria that has been grown on a medium containing malic acid. When producing the frozen concentrate, a freeze stabilizing agent may be mixed with the bacteria.Type: GrantFiled: October 19, 1983Date of Patent: December 31, 1985Assignee: Microlife Technics, Inc.Inventor: Stephen W. King
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Patent number: 4532140Abstract: An alcoholic liquid obtained by fermenting a must or a wort is initially subjected to ultrafiltration or to reverse osmosis to obtain a permeate which contains a higher proportion of water and alcohol than the starting liquid and a concentrate which contains a higher proportion of the substances that flavor the starting liquid. The permeate is then subjected to reverse osmosis using a membrane which is substantially impermeable to alcohol, while still being permeable to water. The concentrate from the second step is added to the concentrate from the first step to produce a liquid which has a higher concentration of alcohol than the starting liquid. The resulting liquid may be useable at said higher concentration as a beverage, or it may be used for transport and/or for storage, with water being added to thereto to restore the beverage substantially to its starting condition before being drunk.Type: GrantFiled: March 21, 1983Date of Patent: July 30, 1985Assignee: Union de BrasseriesInventor: Jean-Pierre Bonnome
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Patent number: 4514496Abstract: Alcohol is produced in a noncooking system by mixing a ground starchy material with mashing liquor at the range that the weight ratio of mashing liquor to ground starchy material is from 1.8 to 3.4 to form a slurry, without cooking, adding to the slurry at least 3.5 units as a saccharifying power of the enzyme preparation derived from a microorganism source, favorably Rhizopus sp., as a saccharifying agent, further adding an alcoholic fermenting yeast, and fermenting the slurry. Examples of the starchy material are cereals such as maize, sorghum, wheat, barley, rye, rice, barnyard millet, German millet, and common millet, and starchy rootcrops such as sweet potato and cassava.Type: GrantFiled: December 16, 1983Date of Patent: April 30, 1985Assignee: Suntory LimitedInventors: Hajime Yoshizumi, Nobuya Matsumoto, Osamu Fukuda, Osamu Fukushi
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Patent number: 4507325Abstract: The present invention provides an improved brewing process which utilizes an adjunct comprising a highly fermentable sugar. In the process, brewers' yeast is allowed to act upon a, preferably all-malt, wort until said yeast is partially developed, following which, the adjunct is introduced into the partially fermented wort in a manner which will not have adverse effects on the yeast and the brewing process carried to completion. The adjunct is introduced over a period of time such that the Plato value of the fermenting wort substantially does not increase and osmotic shock is avoided. The process is especially advantageous when used to produce the so-called light beers.Type: GrantFiled: April 16, 1980Date of Patent: March 26, 1985Assignee: Labatt Brewing Company LimitedInventor: Kenneth H. Geiger
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Patent number: 4459312Abstract: Living, fermentable yeast cells are prepared having an enzyme or mixture of enzymes coupled thereto. Enzyme coupling is carried out by contacting at least partially dehydrated living yeast cells with an aqueous enzyme solution to cause the yeast cells to rehydrate and a layer of enzyme to form on the surface of the yeast cells, and than contacting the rehydrated yeast cells with an enzyme-precipitating solution which optionally contains a cross-linking agent to cause the enzyme to become attached to the yeast cells. An aqueous solution of tannin is preferably the enzyme-precipitating solution and gluardialdehyde is preferably the cross-linking agent. Pepsin coupled to Saccharomyces yeast, when used to ferment grape must to produce wine, results in practically foam-free attenuation, quicker fermentation and better self-clarification. Saccharomyces yeast having amgloglucosidase coupled thereto may be used to ferment beer wort to produce a diet beer.Type: GrantFiled: June 2, 1981Date of Patent: July 10, 1984Assignee: C. H. Boehringer SohnInventor: Winfried Hartmeier
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Patent number: 4452859Abstract: A baking and cooking tray sheet comprises a base stock of neutral paper or cardboard weighing 150 to 500 g/m.sup.2 on the dry basis, and a barrier layer provided thereon and composed mainly of a polyvinyl alcohol and/or starch and a water-resisting agent. A coating layer of silicone resin is further applied on the barrier layer. The tray sheet should have a water vapor permeability of greater than 100 g/m.sup.2 for 24 hours and an air permeability of greater than 5,000 seconds. The tray sheet is prepared by the steps of coating one or both sides of the base stock with a coating liquid composed mainly of a polyvinyl alcohol and/or starch and a water-resisting agent, followed by drying, and of applying one side of the resultant sheet with a coating liquid of silicone resin, followed by drying.Type: GrantFiled: August 26, 1981Date of Patent: June 5, 1984Assignee: Sanyo-Kokusaku Pulp Co., Ltd.Inventors: Masayuki Nishijima, Morimasa Koizumi, Minoru Matsuda
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Patent number: 4430348Abstract: A superattenuated low caloric beer is produced by passing fermenting beer through an immobilized glucoamylase reactor having active glucoamylase immobilized on a ceramic monolith. The ceramic monolith has open ended passages ranging from 50 to 3,000 microns in diameter through which the beer passes, and glucoamylase is covalently bonded to internal surfaces of the passages. The glucoamylase is preferably covalently bonded by reacting an aldehydic derivative of glucoamylase with an aminofunctional group on the internal surfaces of the passages to form an aldimine which is reduced to a secondary amine. The reactor can sustain high flow rates of beer containing yeast and other particulate matter without plugging or fouling, and it is operationally stable under fermentation conditions over a long period of time.Type: GrantFiled: November 12, 1982Date of Patent: February 7, 1984Assignee: Miller Brewing CompanyInventors: George R. Duncombe, William F. Line, Etzer Chicoye
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Patent number: 4358462Abstract: An alcoholic beverage having improved taste and sweetness and a wine-like flavor is produced by steps of saccharifying steamed or cooked unpolished rice and/or reddish rcie with an enzyme composition containing a saccharifying enzyme substantially free of protease and producing by a microorganism selected from Rhizopus, Aspergillus, Endomyces, or Bacillus substilis, fermenting the resulting mash with yeast until a supernatant thererof reaches a certain degree of maturity and mixing the resultant matured mash with separately saccharified steamed or cooked rice or a saccharide to produce the beverage. A slurry of steamed or cooked rice may be added during yeast fermentation to simultaneously carry out fermentation and saccharification.Type: GrantFiled: May 19, 1980Date of Patent: November 9, 1982Assignee: Ozeki Sake Brewing Co., Ltd.Inventor: Masahisa Takeda
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Patent number: 4355110Abstract: A debranching enzyme (pullulanese) useful in the preparation of a low calorie beer may be obtained from rice by extraction of the rice with an aqueous buffer system having a pH of about 6. A preferred buffer system is 0.1 M potassium phosphate-0.2 M-sodium chloride. Extraction is preferably carried out at a temperature of about 50.degree. C. for about 3 hours. When malted rice is used as the enzyme source a particularly useful mixture of the debranching enzyme and alpha 1,4 carbohydrases is obtained.Type: GrantFiled: May 13, 1981Date of Patent: October 19, 1982Assignee: Miller Brewing CompanyInventors: William F. Line, Vinod K. Chaudhary, Etzer Chicoye, Robert J. Mizerak
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Patent number: 4355047Abstract: Low calorie beer is prepared by introducing into the brewing process a debranching enzyme (pullulanase) obtained from rice, a traditional brewing material. The debranching enzyme reduces the real extract of the beer by cleaving alpha 1,6 linkages of unfermentable limit dextrins to form alpha 1,4 dextrins which can be converted by alpha 1,4 carbohydrases to sugars that can be fermented by brewer's yeast. The enzyme may be introduced into the brewing process by adding rice or the enzyme extracted from rice to the mash or to the wort before or during fermentation. The debranching enzyme may be obtained from polished dry milled rice by extraction with an aqueous buffer solution. When malted rice is used as the enzyme source a particularly useful mixture of the debranching enzyme and alpha 1,4 carbohydrases is obtained.Type: GrantFiled: May 13, 1981Date of Patent: October 19, 1982Assignee: Miller Brewing CompanyInventors: William F. Line, Vinod K. Chaudhary, Etzer Chicoye, Robert J. Mizerak