Of Malt Wort Patents (Class 426/16)
  • Patent number: 10633621
    Abstract: 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: Grant
    Filed: July 27, 2007
    Date of Patent: April 28, 2020
    Assignee: Grace GmbH
    Inventors: Georg Lueers, Massoud Jalalpoor, Dominik Sedlmayer, Andreas Seewald
  • Patent number: 10619127
    Abstract: 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: Grant
    Filed: February 3, 2017
    Date of Patent: April 14, 2020
    Assignee: HEINEKEN SUPPLY CHAIN B.V.
    Inventors: Eric Richard Brouwer, Tinne Dekoninck, Nele Vanbeneden, Marcel Van Veen, Maria Elizabeth Wilhelmina Schouten
  • Patent number: 10597618
    Abstract: 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: Grant
    Filed: February 26, 2014
    Date of Patent: March 24, 2020
    Assignee: SUNTORY HOLDINGS LIMITED
    Inventors: Tomoyuki Nakahama, Takako Inui, Daisaku Yonezawa
  • Patent number: 10570357
    Abstract: 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: Grant
    Filed: June 17, 2016
    Date of Patent: February 25, 2020
    Assignee: University of Northern Colorado
    Inventor: Michael Mosher
  • Patent number: 10214711
    Abstract: 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: Grant
    Filed: October 23, 2014
    Date of Patent: February 26, 2019
    Assignee: TOTALLY NATURAL SOLUTIONS LTD.
    Inventor: Raymond Marriott
  • Patent number: 10143213
    Abstract: 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: Grant
    Filed: September 28, 2015
    Date of Patent: December 4, 2018
    Assignee: KAO CORPORATION
    Inventor: Hideyuki Takatsu
  • Patent number: 10017722
    Abstract: 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: Grant
    Filed: May 27, 2016
    Date of Patent: July 10, 2018
    Assignee: Whirlpool Corporation
    Inventors: Justin Glasgow, Ryan S. Murrin, Michael J. Scherzer
  • Patent number: 9987226
    Abstract: 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: Grant
    Filed: December 9, 2011
    Date of Patent: June 5, 2018
    Assignee: NS TECHNOLOGIES PTY LTD
    Inventor: Desai Chiragkumar
  • Patent number: 9725585
    Abstract: 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: Grant
    Filed: July 20, 2009
    Date of Patent: August 8, 2017
    Assignee: Roquette Freres
    Inventors: Laetitia Deremaux, Daniel Wils
  • Patent number: 9528128
    Abstract: 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: Grant
    Filed: October 4, 2012
    Date of Patent: December 27, 2016
    Assignee: HAMLET PROTEIN A/S
    Inventors: Ole Kaae Hansen, Katrine Hvid Ellegard, Karl Kristian Thomsen
  • Patent number: 9005687
    Abstract: 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: Grant
    Filed: March 15, 2010
    Date of Patent: April 14, 2015
    Assignee: MillerCoors LLC
    Inventors: Patrick L. Ting, Fran L. Saunders, Rhonda M. Dannenberg, Jacqueline A. Laumann, John T. Eplett, III, Gregory P. Casey, David S. Ryder
  • Publication number: 20150093471
    Abstract: 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: Application
    Filed: April 30, 2014
    Publication date: April 2, 2015
    Inventor: Nathan Robert Janz
  • Patent number: 8991301
    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.
    Type: Grant
    Filed: March 1, 2005
    Date of Patent: March 31, 2015
    Assignee: Buehler AG
    Inventors: Bernardus Van Dieren, Gerardus Toonen
  • Publication number: 20150072044
    Abstract: 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: Application
    Filed: November 14, 2014
    Publication date: March 12, 2015
    Inventors: Florian Koch, Georg Fischer
  • Patent number: 8968805
    Abstract: 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: Grant
    Filed: March 24, 2010
    Date of Patent: March 3, 2015
    Assignee: Krones AG
    Inventors: Klaus-Karl Wasmuht, Kurt Stippler
  • Publication number: 20150017280
    Abstract: 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: Application
    Filed: December 21, 2012
    Publication date: January 15, 2015
    Inventor: Bart Vanderhaegen
  • Patent number: 8883239
    Abstract: 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: Grant
    Filed: February 26, 2013
    Date of Patent: November 11, 2014
    Assignees: Universidad de Talca, Fundacion Fraunhofer Chile Research
    Inventors: Leonardo Silva Santos, John Amalraj, Victor Felipe Laurie Gleisner
  • Publication number: 20140329283
    Abstract: 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: Application
    Filed: September 14, 2012
    Publication date: November 6, 2014
    Applicant: DUPONT NUTRITION BIOSCIENCES APS
    Inventors: Jens Frisbæk Sørensen, Lone Brønd Miller
  • Publication number: 20140255545
    Abstract: 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: Application
    Filed: October 19, 2012
    Publication date: September 11, 2014
    Applicant: SAPPORO BREWERIES LIMITED
    Inventors: Yoichi Kozaki, Shigeki Araki, Yuta Katayama
  • Patent number: 8818562
    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.
    Type: Grant
    Filed: June 4, 2011
    Date of Patent: August 26, 2014
    Assignee: Invensys Systems, Inc.
    Inventors: David Bluck, Prashant R. Karbhari, Wen-Jing Lin
  • Publication number: 20140234482
    Abstract: 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: Application
    Filed: March 6, 2013
    Publication date: August 21, 2014
    Inventor: Noel Robert Kempfert
  • Publication number: 20140227392
    Abstract: 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: Application
    Filed: September 2, 2011
    Publication date: August 14, 2014
    Applicant: FARCHIONI OLII - S.P.A.
    Inventors: Carlo Clerici, Kenneth David Reginald Setchell
  • Publication number: 20140227391
    Abstract: 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: Application
    Filed: December 12, 2013
    Publication date: August 14, 2014
    Applicant: NOVOZYMES, INC.
    Inventors: Suzanne Otani, Haiyan Ge, Paul Harris, Debbie Yaver, Alexander Blinkovsky
  • Patent number: 8802169
    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.
    Type: Grant
    Filed: April 21, 2006
    Date of Patent: August 12, 2014
    Assignee: Sapporo Breweries Limited
    Inventors: Tatsuji Kimura, Naoyuki Kobayashi, Syunsuke Fukuhara, Shigehisa Yokoi
  • Publication number: 20140212542
    Abstract: 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: Application
    Filed: March 15, 2013
    Publication date: July 31, 2014
    Inventor: Manhoman Singh MINHAS
  • Publication number: 20140199434
    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.
    Type: Application
    Filed: January 28, 2014
    Publication date: July 17, 2014
    Applicants: GRAINS RESEARCH AND DEVELOPMENT CORPORATION, Walter and Eliza Hall Institute of Medical Research, Commonwealth Scientific and Industrial Research Organisation, MELBOURNE HEALTH
    Inventors: Gregory John Tanner, Crispin Alexander Howitt
  • Publication number: 20140186493
    Abstract: 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: Application
    Filed: September 30, 2010
    Publication date: July 3, 2014
    Inventor: Joseph Bair
  • Patent number: 8765199
    Abstract: 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: Grant
    Filed: December 2, 2008
    Date of Patent: July 1, 2014
    Assignees: Novozymes A/S, Novozymes Inc.
    Inventors: Niels Elvig, Per Linaa Joergensen, Michael Thomas
  • Publication number: 20140154354
    Abstract: 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: Application
    Filed: June 18, 2013
    Publication date: June 5, 2014
    Inventor: Daniel James Schiefen
  • Publication number: 20140127354
    Abstract: 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: Application
    Filed: November 7, 2012
    Publication date: May 8, 2014
    Inventors: Jason S. Pratt, David S. Ryder, Anthony J. Manuele, John C. Hensley, George A. Williams
  • Publication number: 20140120211
    Abstract: 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: Application
    Filed: October 29, 2013
    Publication date: May 1, 2014
    Applicant: Erbsloh Geisenheim AG
    Inventors: Jürgen Fröhlich, Volker Müller, Anne Besier
  • Patent number: 8679791
    Abstract: 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: Grant
    Filed: June 29, 2009
    Date of Patent: March 25, 2014
    Assignee: Novozymes A/S
    Inventors: Rikke Monica Festersen, Anders Viksoe Nielsen, Christel Thea Joergensen, Lars Lehmann Hylling Christensen
  • Patent number: 8647688
    Abstract: 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: Grant
    Filed: May 14, 2007
    Date of Patent: February 11, 2014
    Assignee: Heineken Supply Chain B.V.
    Inventors: Douglas John Banks, Herman Hendrik Jan Bloemen, Onno Cornelis Snip, Hendrikus Mulder
  • Patent number: 8637100
    Abstract: 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: Grant
    Filed: May 14, 2007
    Date of Patent: January 28, 2014
    Assignee: Heineken Supply Chain B.V.
    Inventor: Hendrikus Mulder
  • Publication number: 20140017354
    Abstract: 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: Application
    Filed: July 5, 2013
    Publication date: January 16, 2014
    Inventors: James Joseph, Brandy Callanan
  • Publication number: 20130337109
    Abstract: 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: Application
    Filed: December 13, 2011
    Publication date: December 19, 2013
    Inventors: Norihisa Hamaguchi, Hitoshi Takaguchi, Yoshinori Fujimoto, Yutaka Kimoto, Hirokazu Hirai, Masayasu Takada
  • Publication number: 20130330784
    Abstract: 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: Application
    Filed: October 26, 2011
    Publication date: December 12, 2013
    Applicant: CLARIANT PRODUKTE (DEUTSCHLAND) GMBH
    Inventors: Christoph Reisinger, Farah Qoura, Barbara Klippel, Garabed Antranikian
  • Patent number: 8568638
    Abstract: 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: Grant
    Filed: May 4, 2005
    Date of Patent: October 29, 2013
    Assignee: Casematic S.A. de C.V.
    Inventor: Ruben Garcia Cruz
  • Publication number: 20130280375
    Abstract: 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: Application
    Filed: August 16, 2011
    Publication date: October 24, 2013
    Applicants: CARLSBERG BREWERIES A/S, NOVOZYMES A/S
    Inventors: Stefan Kreisz, Lone Baekgaard, Anne Mette Bhatia Frederiksen, Tine Hoff, Peter Rahbek Oestergaard, Ole Olsen, Ulf Olsson
  • Patent number: 8563056
    Abstract: 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: Grant
    Filed: May 16, 2007
    Date of Patent: October 22, 2013
    Assignee: Heineken Supply Chain B.V.
    Inventors: Hendrikus Mulder, Onno Cornelis Snip, Douglas John Banks, Herman Hendrik Jan Bloeman
  • Patent number: 8545908
    Abstract: 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: Grant
    Filed: May 14, 2007
    Date of Patent: October 1, 2013
    Assignee: Heineken Supply Chain B.V.
    Inventors: Hendrikus Mulder, Onno Cornelis Snip, Herman Hendrik Jan Bloemen, Douglas John Banks
  • Publication number: 20130196025
    Abstract: 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: Application
    Filed: July 18, 2011
    Publication date: August 1, 2013
    Inventor: Tom Reinoud Noordman
  • Publication number: 20130183403
    Abstract: 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: Application
    Filed: July 18, 2011
    Publication date: July 18, 2013
    Inventors: Tom Reinoud Noordman, Marcel Van Der Noordt, Anneke Richter
  • Publication number: 20130183402
    Abstract: 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: Application
    Filed: July 18, 2011
    Publication date: July 18, 2013
    Inventors: Tom Reinoud Noordman, Marcel Van Der Noordt, Anneke Richter
  • Patent number: 8455216
    Abstract: The present invention provides compositions and methods for reducing H2S levels in fermented beverages.
    Type: Grant
    Filed: July 7, 2012
    Date of Patent: June 4, 2013
    Assignee: The Regents of the University of California
    Inventors: Linda F. Bisson, Angela Linderholm, Kevin L. Dietzel
  • Publication number: 20130129862
    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.
    Type: Application
    Filed: November 2, 2012
    Publication date: May 23, 2013
    Applicant: SAPPORO BREWERIES LIMITED
    Inventor: SAPPORO BREWERIES LIMITED
  • Patent number: 8426184
    Abstract: 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: Grant
    Filed: January 13, 2006
    Date of Patent: April 23, 2013
    Assignees: BP Corporation North America, Verenium Corporation
    Inventors: David Blum, Joslin Gemsch Cuenca, Mark Dycaico
  • Publication number: 20130095207
    Abstract: 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: Application
    Filed: May 31, 2011
    Publication date: April 18, 2013
    Applicants: HEINEKEN SUPPLY CHAIN B.V., CARLSBERG BREWERIES A/S
    Inventors: Søren Knudsen, Preben Rils, Birgitte Skadhauge, Lene Mølskov Bech, Ole Olsen
  • Patent number: 8420149
    Abstract: 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: Grant
    Filed: December 10, 2004
    Date of Patent: April 16, 2013
    Assignee: Suntory Holdings Limited
    Inventors: Yoichi Kakudo, Manabu Yoshida, Takashi Kimura, Yasutsugu Kawasaki
  • Publication number: 20130084359
    Abstract: 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: Application
    Filed: October 1, 2012
    Publication date: April 4, 2013
    Inventor: Ann Covalt