Of Malt Wort Patents (Class 426/16)
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Patent number: 10633621Abstract: A composition useful for the treatment of beverages comprising xerogel particles having a pore volume of from about 0.2 to about 2.0 m2/g, a median particle size of from about 5 to about 40 microns, wherein the composition comprises less than about 30% by weight of fines.Type: GrantFiled: July 27, 2007Date of Patent: April 28, 2020Assignee: Grace GmbHInventors: Georg Lueers, Massoud Jalalpoor, Dominik Sedlmayer, Andreas Seewald
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Patent number: 10619127Abstract: The invention relates to a method of preparing a light-stable hop extract, said method comprising: providing a pre-isomerised hop extract comprising at least 10% of iso-alpha acids by weight of dry matter, and illuminating the pre-isomerised hop extract, optionally after dilution of the pre-isomerised hop extract.Type: GrantFiled: February 3, 2017Date of Patent: April 14, 2020Assignee: HEINEKEN SUPPLY CHAIN B.V.Inventors: Eric Richard Brouwer, Tinne Dekoninck, Nele Vanbeneden, Marcel Van Veen, Maria Elizabeth Wilhelmina Schouten
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Patent number: 10597618Abstract: A method for producing a beer-taste beverage, characterized in that the method includes adding a hop bract-containing composition having an ?-acid content of less than 1% by weight of the composition in the step of producing a beer-taste beverage. According to the present invention, by the use of the hop bracts, it is possible to realize a balance between the bitterness, aroma derived from hops, and taste that cannot be achieved by a conventional production method. By appropriately adjusting the timing of adding hop bracts, beer-taste beverages having preferred features and strength of the aroma and controlled taste can be provided.Type: GrantFiled: February 26, 2014Date of Patent: March 24, 2020Assignee: SUNTORY HOLDINGS LIMITEDInventors: Tomoyuki Nakahama, Takako Inui, Daisaku Yonezawa
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Patent number: 10570357Abstract: Apparatus, methods, and systems for in-line detection of chemical compounds in beer are provided. In these apparatus, methods, and systems, a small sample of wort is removed from a fermentation vessel, heated, analyzed by infrared attenuated total reflectance (IR-ATR) spectroscopy, and returned to the fermentation vessel. The concentrations of one or more chemical compounds in the wort can be ascertained directly from IR-ATR spectroscopy data, or indirectly from applying an algorithm to the IR-ATR spectroscopy data based on known reaction kinetics and stoichiometry. The apparatus, methods, and systems do not destroy the wort sample or contaminate the fermenting wort and so can be employed continuously during fermentation, and are rapid, accurate, and inexpensive.Type: GrantFiled: June 17, 2016Date of Patent: February 25, 2020Assignee: University of Northern ColoradoInventor: Michael Mosher
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Patent number: 10214711Abstract: This invention discloses a method for producing of hop aroma from hop oil that uses only carbon dioxide and ethanol as solvents. It also covers ‘green’ aromas produced by that method and the beers produced using these ‘green’ aromas.Type: GrantFiled: October 23, 2014Date of Patent: February 26, 2019Assignee: TOTALLY NATURAL SOLUTIONS LTD.Inventor: Raymond Marriott
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Patent number: 10143213Abstract: Provided is a packaged beverage, including the following components: (A) 0.025 mass % to 0.5 mass % of a non-polymer catechin; and (B) at least one selected from the group consisting of an ?-acid and an iso-?-acid, as well as a ?-acid, in which: a mass ratio of (B2) the ?-acid to the component (B), [(B2)/(B)], is 0.01 or more; and the packaged beverage has a pH of from 2 to 5.Type: GrantFiled: September 28, 2015Date of Patent: December 4, 2018Assignee: KAO CORPORATIONInventor: Hideyuki Takatsu
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Patent number: 10017722Abstract: A fermentation system having a vessel defining a chamber for holding liquids and including a lower aperture. An insulating jacket is disposed around the vessel. A cooling fluid is disposed between the insulating jacket and the vessel. The cooling fluid is in fluid communication with a fluid pump. A refrigerant line is wrapped around the vessel and is configured to cool the fluid and the vessel, resulting in cooling of liquids disposed in the chamber. A beverage line operably couples the lower aperture with a dispensing spigot. The beverage line is wrapped around the vessel and is at least partially submerged in the fluid. A sediment drain line is disposed below the lower aperture and configured to drain sediment that accumulates on a bottom of the vessel.Type: GrantFiled: May 27, 2016Date of Patent: July 10, 2018Assignee: Whirlpool CorporationInventors: Justin Glasgow, Ryan S. Murrin, Michael J. Scherzer
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Patent number: 9987226Abstract: The present invention relates to methods of forming miniemulsions and use of the miniemulsions as a delivery system for bioactive agents. In particular, the present invention relates to methods for forming a miniemulsion comprising providing a first phase comprising a hydrophilic surfactant, lipophillic surfactant and water and a second phase comprising a lipid, wherein said miniemulsion comprises emulsified particles having a mean diameter of 1 ?m or less.Type: GrantFiled: December 9, 2011Date of Patent: June 5, 2018Assignee: NS TECHNOLOGIES PTY LTDInventor: Desai Chiragkumar
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Patent number: 9725585Abstract: The invention relates to the use of branched maltodextrins for inducing lysis of the cell walls of eukaryotic organisms having a polysaccharide wall in the lumen of the intestine of an omnivorous or carnivorous animal comprising an intestinal flora and also for synergistically increasing the effect of the branched maltodextrins in the induction of the growth of the intestinal flora of an omnivorous or carnivorous animal. The invention also relates to the composition intended for this use and to a method for improving health or for food supplementation.Type: GrantFiled: July 20, 2009Date of Patent: August 8, 2017Assignee: Roquette FreresInventors: Laetitia Deremaux, Daniel Wils
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Patent number: 9528128Abstract: The invention relates to a method for the simultaneous production of a fermented, solid product and ethanol comprising the following steps: 1) providing a mixture of milled or flaked or otherwise disintegrated biomass, comprising oligosaccharides and/or polysaccharides and live yeast in a dry matter ratio of from 2:1 to 100:1, and water; 2) fermenting the mixture resulting from step (1) under conditions where the water content in the initial mixture does not exceed 65% by weight, for 1-36 hours at a temperature of about 25-60° C. under anaerobic conditions; 3) incubating the fermented mixture resulting from step (2) for 0.5-240 minutes at a temperature of about 70-150° C.Type: GrantFiled: October 4, 2012Date of Patent: December 27, 2016Assignee: HAMLET PROTEIN A/SInventors: Ole Kaae Hansen, Katrine Hvid Ellegard, Karl Kristian Thomsen
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Patent number: 9005687Abstract: A method for reducing the amount of beverage soluble metal ions in a diatomaceous earth filter aid is disclosed. The beverage soluble metal ions can be copper and/or iron. In the method, the diatomaceous earth filter aid is contacted with a hop compound selected from iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, and beta-acids. The diatomaceous earth filter aid can also be contacted with and an acid other than the hop compound such as phosphoric acid. The iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, or beta-acids bind the copper and iron metal ions and/or change the form of copper and iron in diatomaceous earth so the copper and iron are rendered substantially insoluble in a beverage such as beer. A method for filtering a beverage using the treated diatomaceous earth filter aid is also disclosed.Type: GrantFiled: March 15, 2010Date of Patent: April 14, 2015Assignee: MillerCoors LLCInventors: Patrick L. Ting, Fran L. Saunders, Rhonda M. Dannenberg, Jacqueline A. Laumann, John T. Eplett, III, Gregory P. Casey, David S. Ryder
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Publication number: 20150093471Abstract: A fermenter is provided that heats and ferments a beverage feed material, such as grain and water, and a mashing device having a porous and permeable bottom to be positioned in the fermenter during heating to form an intermediate beverage feed material, such as a wort.Type: ApplicationFiled: April 30, 2014Publication date: April 2, 2015Inventor: Nathan Robert Janz
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Patent number: 8991301Abstract: 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.Type: GrantFiled: March 1, 2005Date of Patent: March 31, 2015Assignee: Buehler AGInventors: Bernardus Van Dieren, Gerardus Toonen
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Publication number: 20150072044Abstract: Described is a process for producing beer, the process having the following steps: a) production of a CO2-sparse, in particular CO2-free, beer intermediate; b) racking of the beer intermediate into at least one pressureless or barely pressurizable vessel; and c) adding CO2 to the beer intermediate in a dispensing facility, as a result of which, the ready-to-consume, CO2-containing end product beer arises.Type: ApplicationFiled: November 14, 2014Publication date: March 12, 2015Inventors: Florian Koch, Georg Fischer
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Patent number: 8968805Abstract: A device for brewing beer, particularly a wort pan (1), with a container body (2) to receive a wort reservoir (3) is described. The device contains an internal boiler (4) arranged in the container body (2), which is provided with a heat exchanger (5) and a guiding screen (8). Furthermore a wort forced flow (10) provided with a pump is also provided, which runs through the boiler (4). In order to increase the efficiency of the device, the wort forced flow (10) has a thin-layer distributor (17) for the wort, which contains a pipe subsection (11b) connected with the pump, which subsection leads above the guiding screen (8) via an outlet opening (13) with reduced outlet cross-section into the container body (2). Furthermore, above the outlet opening (13), a flow-guiding baffle surface (15) is provided, at which the flow arrives from below, to deflect the liquid towards the wort reservoir (3).Type: GrantFiled: March 24, 2010Date of Patent: March 3, 2015Assignee: Krones AGInventors: Klaus-Karl Wasmuht, Kurt Stippler
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Publication number: 20150017280Abstract: An alcohol free or low alcohol fermented malt based beverage is disclosed. The malt based beverage has an alcohol content of not more than 1.0 vol. % preferably not more than 0.7 vol. % having an aroma profile close to the one of alcoholic lager beers. The beverage has 7.00-30.00 ppm ethyl acetate and 0.01-0.20 ppm ethyl butyrate. The beverage preferably has the esters 0.05-2.00 ppm isoamyl acetate; 0.01-0.10 ppm ethyl butyrate; and 0.01-0.05 ppm ethyl hexanoate. The beverage preferably has the higher alcohol 5.00-30.00 ppm (iso-)amyl alcohol. The (iso)amyl alcohol is defined as the sum of 3-methyl butanol and 2-methyl butanol.Type: ApplicationFiled: December 21, 2012Publication date: January 15, 2015Inventor: Bart Vanderhaegen
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Patent number: 8883239Abstract: The present invention corresponds to a method for the removal of unwanted phenolic compounds from foodstuffs, more particularly beverages. The method comprising contacting a selected polymer with the foodstuff. In a particular embodiment, the polymers are selected among polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers, or the polymers are selected among polyamidoamine (PAMAM) dendrimers functionalized with polyaniline (PANI), polyaniline emeraldine base (PANI-EB) and polyaniline emeraldine salt (PANI-ES) polymers.Type: GrantFiled: February 26, 2013Date of Patent: November 11, 2014Assignees: Universidad de Talca, Fundacion Fraunhofer Chile ResearchInventors: Leonardo Silva Santos, John Amalraj, Victor Felipe Laurie Gleisner
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Publication number: 20140329283Abstract: The present invention relates to new enzymes with improved properties and to compositions comprising these enzymes suitable for use in the production of a food, feed, or malt beverage product, such as in a brewing process.Type: ApplicationFiled: September 14, 2012Publication date: November 6, 2014Applicant: DUPONT NUTRITION BIOSCIENCES APSInventors: Jens Frisbæk Sørensen, Lone Brønd Miller
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Publication number: 20140255545Abstract: A method including bringing a grain raw material liquid into contact with a yeast to effectively improve foam properties of a sparkling beverage, a grain raw material liquid, and a sparkling beverage are provided. The method includes bringing a first grain raw material liquid into contact with a yeast to produce a second grain raw material liquid to be used for production of a sparkling beverage. The yeast may be an inactivated yeast. The method may further include producing the sparkling beverage using the second grain raw material liquid.Type: ApplicationFiled: October 19, 2012Publication date: September 11, 2014Applicant: SAPPORO BREWERIES LIMITEDInventors: Yoichi Kozaki, Shigeki Araki, Yuta Katayama
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Patent number: 8818562Abstract: 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.Type: GrantFiled: June 4, 2011Date of Patent: August 26, 2014Assignee: Invensys Systems, Inc.Inventors: David Bluck, Prashant R. Karbhari, Wen-Jing Lin
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Publication number: 20140234482Abstract: The present invention provides a brewing system that includes a cooking vessel configured to heat a fluid in the cooking vessel; a grain container having a false bottom, wherein the grain container is configured to hold a grain bed, wherein the grain container includes a plurality of sieves that are configured to separate the grain bed into a plurality of grain layers, and wherein the grain container is configured to be placed within the cooking vessel; and a fluid-circulation system configured to transfer fluid heated by the cooking vessel into the grain container such that the transferred fluid contacts a top surface of the grain bed, filters through the grain bed and the plurality of sieves, and enters the cooking vessel, and wherein the fluid-circulation system is further configured to re-circulate the fluid that exits the cooking vessel via a drain back to the top surface of the grain bed.Type: ApplicationFiled: March 6, 2013Publication date: August 21, 2014Inventor: Noel Robert Kempfert
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Publication number: 20140227392Abstract: A beer obtained from the fermentation process of cereals and/or legumes is described. Said beer is characterized in that it comprises isoflavones aglycons that are biologically active forms of isoflavones.Type: ApplicationFiled: September 2, 2011Publication date: August 14, 2014Applicant: FARCHIONI OLII - S.P.A.Inventors: Carlo Clerici, Kenneth David Reginald Setchell
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Publication number: 20140227391Abstract: The present invention relates to isolated polypeptides having alpha-glucosidase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods for producing and using the polypeptides.Type: ApplicationFiled: December 12, 2013Publication date: August 14, 2014Applicant: NOVOZYMES, INC.Inventors: Suzanne Otani, Haiyan Ge, Paul Harris, Debbie Yaver, Alexander Blinkovsky
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Patent number: 8802169Abstract: 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.Type: GrantFiled: April 21, 2006Date of Patent: August 12, 2014Assignee: Sapporo Breweries LimitedInventors: Tatsuji Kimura, Naoyuki Kobayashi, Syunsuke Fukuhara, Shigehisa Yokoi
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Publication number: 20140212542Abstract: A method of producing gluten-free vodka from a gluten grain source comprising the steps of: fermenting a wort produced from a gluten grain source to obtain a fermentate; cooling the fermentate; filtering the cooled fermentate through nano filtration and reverse osmosis filtration to obtain a purified fermentate; and then distilling said purified fermentate to obtain vodka 100% free of gluten.Type: ApplicationFiled: March 15, 2013Publication date: July 31, 2014Inventor: Manhoman Singh MINHAS
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Publication number: 20140199434Abstract: 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.Type: ApplicationFiled: January 28, 2014Publication date: July 17, 2014Applicants: GRAINS RESEARCH AND DEVELOPMENT CORPORATION, Walter and Eliza Hall Institute of Medical Research, Commonwealth Scientific and Industrial Research Organisation, MELBOURNE HEALTHInventors: Gregory John Tanner, Crispin Alexander Howitt
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Publication number: 20140186493Abstract: There has always been an energy cost to the heating associated with brewing either fermented or unfermented beverages. A novel method brewing is described in an effort to reduce or eliminate this energy cost by using the free and renewable source of energy: solar power. Included in this method is solar energy produced wort, solar roasted grains and roasted hops. Also described is a novel fermentation product, specifically a beer product. Also presented is a system that provides an environmentally sound inexpensive source of heat for wort production, roasting grains and roasting hops. This system creates roasted grains, roasted hops and worts that are different from those created by other known heating methods. Described is a method of brewing that is a combination of wort production, grain roasting and roasted hops using solar power.Type: ApplicationFiled: September 30, 2010Publication date: July 3, 2014Inventor: Joseph Bair
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Patent number: 8765199Abstract: 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: GrantFiled: December 2, 2008Date of Patent: July 1, 2014Assignees: Novozymes A/S, Novozymes Inc.Inventors: Niels Elvig, Per Linaa Joergensen, Michael Thomas
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Publication number: 20140154354Abstract: An alcoholic beverage base is produced by preparing wort from a glucose source and water, adding glucose to achieve desired sugar content, heating wort, cooling wort, adding yeast to the wort after cooling and then fermenting for a certain time and at a certain temperature, adding additional sugar and yeast as needed, continuing fermentation to a desired end point and separating solids therefrom. The beverage base can be made to have an alcohol content ranging from 1%-25% by volume and has a clean pleasant taste without off-aromas.Type: ApplicationFiled: June 18, 2013Publication date: June 5, 2014Inventor: Daniel James Schiefen
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Publication number: 20140127354Abstract: A method for preparing a neutral alcoholic malt base is disclosed. The method includes the steps of combining malt extract, which can be derived from malted grains containing gluten, or from those that are gluten-free, fermentable sugar in liquid or solid form, and water to form a fermentable medium having a density of greater than 20° Plato, wherein a ratio of the malt extract to the fermentable sugar in the fermentable medium is from 5:95 to 0.1:99.9; and fermenting the fermentable medium with a yeast that can tolerate an alcohol concentration of at least 10% by volume thereby preparing the neutral alcoholic malt base. A flavored malt beverage can include the neutral alcoholic malt base, water, at least one flavoring, a food grade acid, a sweetening agent, and carbon dioxide.Type: ApplicationFiled: November 7, 2012Publication date: May 8, 2014Inventors: Jason S. Pratt, David S. Ryder, Anthony J. Manuele, John C. Hensley, George A. Williams
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Publication number: 20140120211Abstract: The use of a material in the production of a beverage, wherein the material particles are added in the course of the production process to a starting material or an intermediate product of the beverage and are then separated off again prior to finishing of the beverage, wherein the particles of the material are characterised in that they at least partially comprise a silicate, wherein the silicate particles with respect to the total weight of the particles have a proportion of at least one metal ion in the range of between 1.5 and 30% by weight, wherein the at least one metal ion is selected from a metal ion of the elements La, Ce, Cu, Ag, Zn, Sn, Ca, Mg, Fe and Mn.Type: ApplicationFiled: October 29, 2013Publication date: May 1, 2014Applicant: Erbsloh Geisenheim AGInventors: Jürgen Fröhlich, Volker Müller, Anne Besier
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Patent number: 8679791Abstract: The present invention relates to a mashing and filtration step in a brewing process and to a composition useful in the mashing and filtration step of a brewing process.Type: GrantFiled: June 29, 2009Date of Patent: March 25, 2014Assignee: Novozymes A/SInventors: Rikke Monica Festersen, Anders Viksoe Nielsen, Christel Thea Joergensen, Lars Lehmann Hylling Christensen
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Patent number: 8647688Abstract: The present invention relates to a continuous method of fermenting wort, said method comprising: -fermenting wort with a biologically active yeast to produce an alcohol containing fermented liquid; -introducing the fermented liquid containing at least 10 g/l of biologically active yeast into a maturation vessel; -separately removing yeast containing sediment and supernatant liquid from the vessel; and -optionally recirculating at least a part of the yeast containing sediment to the wort fermentation; wherein the residence time of the fermented liquid in the maturation vessel exceeds 6 hours. The present method offers the advantage that it combines maturation and yeast separation into one processing step, whereas conventional continuous processes require at least two separate processing steps, one for yeast separation and one for maturation.Type: GrantFiled: May 14, 2007Date of Patent: February 11, 2014Assignee: Heineken Supply Chain B.V.Inventors: Douglas John Banks, Herman Hendrik Jan Bloemen, Onno Cornelis Snip, Hendrikus Mulder
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Patent number: 8637100Abstract: The invention relates to a method of producing a bright, yeast fermented beverage, said method comprising the continuous production of wort from mash. More particularly, the present method comprises: a. mashing in a particulate, starch-containing raw material with water and enzymatically hydrolysing the starch to fermentable sugars; b. continuously producing a fermentable wort from the heated mash; c. introducing the wort into a fermenter to ferment the wort with the help of biologically active yeast; d. removing yeast from the fermentate by means of sedimentation; and e. clarifying the low-yeast fermentate to produce a bright, yeast fermented beverage by: processing the low-yeast fermentate in one or more separators to remove suspended material, said one or more separators being selected from the group consisting of centrifuges and decanter centrifuges; and filtering the processed fermentate.Type: GrantFiled: May 14, 2007Date of Patent: January 28, 2014Assignee: Heineken Supply Chain B.V.Inventor: Hendrikus Mulder
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Publication number: 20140017354Abstract: The present subject matter relates to systems and methods for automated, whole grain brewing. In one configuration, such a system can include a base, a boil kettle positioned on the base, a first heating element in communication with the boil kettle and configured to selectively heat fluid contained in the boil kettle, and a mash tun positioned on the base, the mash tun configured to receive one or more solid or fluid materials therein. A pumping system positioned at least partially within the base can be connected to the boil kettle and the mash tun, the pumping system being operable to selectively pass fluid into, out of, and among the boil kettle and the mash tun. In addition, a control system can be positioned at least partially within the base and configured to selectively control the first heating element and the pumping system.Type: ApplicationFiled: July 5, 2013Publication date: January 16, 2014Inventors: James Joseph, Brandy Callanan
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Publication number: 20130337109Abstract: An object of the present invention is to provide a method for producing a saccharide polycondensate which is inexpensive and is applicable to a food or beverage product. Disclosed is a method for producing a saccharide polycondensate, which comprises carrying out a saccharide polycondensation reaction in the presence of activated carbon.Type: ApplicationFiled: December 13, 2011Publication date: December 19, 2013Inventors: Norihisa Hamaguchi, Hitoshi Takaguchi, Yoshinori Fujimoto, Yutaka Kimoto, Hirokazu Hirai, Masayasu Takada
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Publication number: 20130330784Abstract: The invention relates to temperature-stable polypeptides with ?-pyranosidase activity. The polypeptide substrates include ?-glucopyranosides und ?-xylopyranosides. Said polypeptides can be expressed alone or as fusion proteins for example in yeast or bacteria and subsequently purified. The polypeptides according to said invention can be used alone or in a mixture with other enzymes for the degradation of plant raw materials, among others for the enzymatic degradation of biomass containing lignocellulose, in particular hemicellulose and the hemicellulose component xylan. Said enzymes are suitable for use in textile processing, as an additive of detergents, or in the food or feed industry.Type: ApplicationFiled: October 26, 2011Publication date: December 12, 2013Applicant: CLARIANT PRODUKTE (DEUTSCHLAND) GMBHInventors: Christoph Reisinger, Farah Qoura, Barbara Klippel, Garabed Antranikian
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Patent number: 8568638Abstract: A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed.Type: GrantFiled: May 4, 2005Date of Patent: October 29, 2013Assignee: Casematic S.A. de C.V.Inventor: Ruben Garcia Cruz
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Publication number: 20130280375Abstract: A method of improving colloidal stability in beer comprising contacting a mash and/or a wort with a snapalysin during the production of beer. In this process, the foam stability is not affected.Type: ApplicationFiled: August 16, 2011Publication date: October 24, 2013Applicants: CARLSBERG BREWERIES A/S, NOVOZYMES A/SInventors: Stefan Kreisz, Lone Baekgaard, Anne Mette Bhatia Frederiksen, Tine Hoff, Peter Rahbek Oestergaard, Ole Olsen, Ulf Olsson
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Patent number: 8563056Abstract: The invention provides a continuous method for the production of a yeast fermented beverage, comprising consecutive continuous processing steps; wherein the gravity of a mash extract is maintained at more than 22° P; the gravity of the wort produced from the mash extract is maintained at more than 22° P until said wort is diluted with additional water; and the gravity of the diluted wort is within the range of 10-35° P; and wherein less than 30 wt. % of the fermentable sugars in the mash extract and wort are derived from fermentable sugars added after hydrolysis of the starch contained in the mash. The method offers the advantage that it is highly efficient in terms of energy consumption and extraction yields. Furthermore, it achieves extremely high productivity, especially in the operation of the brewhouse.Type: GrantFiled: May 16, 2007Date of Patent: October 22, 2013Assignee: Heineken Supply Chain B.V.Inventors: Hendrikus Mulder, Onno Cornelis Snip, Douglas John Banks, Herman Hendrik Jan Bloeman
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Patent number: 8545908Abstract: The present invention relates to a method of producing yeast fermented beverages, which method comprises the following consecutive continuous processing steps: a. introducing wort into a series of one or more propagation vessels in which it is combined with a recirculated stream of yeast-containing residue and in which the yeast is allowed to propagate under aerobic conditions while being kept suspended; b. transferring the yeast-containing wort from the propagation vessel into a series of one or more fermentation vessels in which the yeast is kept suspended under anaerobic conditions and is allowed to metabolize carbohydrates present in the wort; c. transferring at least a part of the fermented wort from the series of one or more fermentation vessels to one or more separators to remove a yeast-containing residue; d. recirculating part of the yeast-containing residue to the series of one or more propagation vessels; and e.Type: GrantFiled: May 14, 2007Date of Patent: October 1, 2013Assignee: Heineken Supply Chain B.V.Inventors: Hendrikus Mulder, Onno Cornelis Snip, Herman Hendrik Jan Bloemen, Douglas John Banks
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Publication number: 20130196025Abstract: A method of preparing a yeast fermented beverage is disclosed, comprising: (a) fermenting wort with yeast to produce a fermented liquid; (b) optionally removing the yeast; (c) mixing the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles; (d) filtering the fermented liquid over a first membrane filter without employing a filter aid; (e) combining a first retentate with an aqueous regeneration liquid to desorb polyphenols and/or protein from the PVPP particles, wherein the aqueous regeneration liquid has a pH of at least 10.0; (f) filtering the combination retentate and regeneration liquid over a second membrane filter without employing a filter aid; and (g) after, optional further refining the regenerated PVPP particles from the second retentate, and recirculating the particles to step (c); wherein macromolecular components contained in the first retentate and/or retained on the second filter are degraded using a degradative agent selected from oxidants, enzymes and combinations thereof.Type: ApplicationFiled: July 18, 2011Publication date: August 1, 2013Inventor: Tom Reinoud Noordman
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Publication number: 20130183403Abstract: A method of preparing yeast fermented beverage is provided, comprising (a) fermenting wort with yeast to produce a fermented liquid containing yeast, alcohol, polyphenols and protein; (b) optionally removing the yeast; (c) combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or proteins, wherein at least 80 wt. % of the PVPP particles have a diameter of 5-300 ?m; (d) removing a slurry containing the PVPP particles; (e) filtering the slurry over a filter having a pore size of 0.1-80 ?m to produce a PVPP-enriched retentate and a PVPP-depleted filtrate; (f) regenerating the PVPP particles in the PVPP-enriched retentate by desorbing and separating the polyphenols and/or protein from the PVPP-particles; and (f) optionally, further refining and recirculating the regenerated PVPP particles to step (c). The method can be operated with single use PVPP or regenerable PVPP and does not require capacious filter hardware.Type: ApplicationFiled: July 18, 2011Publication date: July 18, 2013Inventors: Tom Reinoud Noordman, Marcel Van Der Noordt, Anneke Richter
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Publication number: 20130183402Abstract: A method of preparing a yeast fermented beverage is provided, which method comprises (a) fermenting wort with a biologically active yeast to produce a fermented liquid; (b) combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or proteins contained in the fermented liquid; (c) removing a slurry containing the PVPP particles and yeast from the fermented liquid; (d) separating said slurry into a yeast-enriched fraction and a PVPP-enriched fraction a technique selected from flotation separation, settling separation and separation using a hydrocyclone; (e) regenerating the PVPP particles before, during and/or after the separation by desorbing polyphenols and/or protein from said PVPP-particles; and (f) recirculating the regenerated PVPP particles to step (b). The method can be operated with single use PVPP as well as regenerable PVPP and does not require sophisticated filter hardware for regenerating the PVPP.Type: ApplicationFiled: July 18, 2011Publication date: July 18, 2013Inventors: Tom Reinoud Noordman, Marcel Van Der Noordt, Anneke Richter
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Patent number: 8455216Abstract: The present invention provides compositions and methods for reducing H2S levels in fermented beverages.Type: GrantFiled: July 7, 2012Date of Patent: June 4, 2013Assignee: The Regents of the University of CaliforniaInventors: Linda F. Bisson, Angela Linderholm, Kevin L. Dietzel
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Publication number: 20130129862Abstract: 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.Type: ApplicationFiled: November 2, 2012Publication date: May 23, 2013Applicant: SAPPORO BREWERIES LIMITEDInventor: SAPPORO BREWERIES LIMITED
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Patent number: 8426184Abstract: This invention relates to molecular and cellular biology and biochemistry. In one aspect, the invention provides polypeptides having cellulase activity, e.g., endoglucanase, cellobiohydrolase, mannanase and/or ?-glucosidase activity, polynucleotides encoding these polypeptides, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention is directed to polypeptides cellulase activity, e.g., endoglucanase, cellobiohydrolase, mannanase and/or ?-glucosidase activity, including thermostable and thermotolerant activity, and polynucleotides encoding these enzymes, and making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used in a variety of pharmaceutical, agricultural, food and feed processing and industrial contexts.Type: GrantFiled: January 13, 2006Date of Patent: April 23, 2013Assignees: BP Corporation North America, Verenium CorporationInventors: David Blum, Joslin Gemsch Cuenca, Mark Dycaico
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Publication number: 20130095207Abstract: Barley based beverages are produced in large quantities, employing highly energy consuming methods, for example in the malting and brewhouse facilities for kiln drying and wort boiling operations, respectively. The present invention relates to energy saving methods for preparing barley based beverages, as well as to barley plants useful in such methods. In particular, the invention describes barley plants with combined traits of null-lipoxygenase-1 (null-LOX-1), null-lipoxygenase-2 (null-LOX-2) and null-S-adenosylmethionine:methionine S-methyltransferase in one plant, which is particularly useful for energy saving methods to prepare barley based beverages, such as beer.Type: ApplicationFiled: May 31, 2011Publication date: April 18, 2013Applicants: HEINEKEN SUPPLY CHAIN B.V., CARLSBERG BREWERIES A/SInventors: Søren Knudsen, Preben Rils, Birgitte Skadhauge, Lene Mølskov Bech, Ole Olsen
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Patent number: 8420149Abstract: To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. Provided is a malt fermented beverage which includes an alcohol-containing material obtained by fermentation using wheat or barley as a part of starting material, serving as a component A; and an alcohol-containing distillate obtained by distilling an alcohol-containing material at least partly made of wheat/barley, serving as a component B; and is produced by adding the component B to the component A. Preferably, the component A is beer, and the component B is mugi shochu.Type: GrantFiled: December 10, 2004Date of Patent: April 16, 2013Assignee: Suntory Holdings LimitedInventors: Yoichi Kakudo, Manabu Yoshida, Takashi Kimura, Yasutsugu Kawasaki
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Publication number: 20130084359Abstract: The present disclosure includes a fermented beverage. The fermented beverage includes water, barley, wheat, hops, yeast, goji berries and jujube fruit. The method of the present disclosure is directed to a method of producing a fermented beverage.Type: ApplicationFiled: October 1, 2012Publication date: April 4, 2013Inventor: Ann Covalt