Of Malt Wort Patents (Class 426/16)
  • Publication number: 20040265425
    Abstract: The present invention provides a process for producing wort with reduced content of a stale flavor-causing substance for the purpose of producing fermented alcoholic beverages such as beer and the like, in which the generation of a stale flavor is suppressed, and to provide a process for producing fermented alcoholic beverages such as beer and the like, in which the generation of a stale flavor is suppressed by using the wort obtained by said process. It becomes possible to produce fermented alcoholic beverages such as beer and the like, in which the generation of a stale flavor is suppressed, as a result of reducing a stale flavor-causing substance in wort by adjusting the grist fineness of a cereal raw material that are used for producing fermented alcoholic beverages such as beer and the like, i.e. by grinding the grains of a cereal raw material more coarsely than usual.
    Type: Application
    Filed: March 3, 2004
    Publication date: December 30, 2004
    Inventors: Tetsuji Yasui, Toshihiko Hori, Chikako Matsuura, Tomohiro Tayama, Toshiya Ito
  • Publication number: 20040241282
    Abstract: The present invention is to provide fermented malt beverages with reduced content of purine compounds and a process for producing the same, or more particularly to provide a process to remove selectively, efficiently and effectively purine compounds in the production of fermented malt beverages such as beer, low-malt beer and the like, and fermented malt beverages with reduced content of purine compounds produced by said process. It was found that purine compounds in wort can be selectively adsorbed and removed by treating with an adsorbent, particularly with activated charcoal, which selectively adsorbs purine compounds in wort, during the production steps of fermented malt beverages such as beer, low-malt beer and the like. Furthermore, it was also found that it is possible to produce efficiently and effectively fermented malt beverages with reduced content of purine compounds. As for the activated charcoal of the present invention, particularly the one with the average pore diameter of 1-3.
    Type: Application
    Filed: July 2, 2004
    Publication date: December 2, 2004
    Inventors: Shun'ichi Fujino, Shuso Sakuma
  • Patent number: 6761917
    Abstract: The present invention relates to a method and a device for controlling the wort flow from a lauter tun. To shorten the lautering time, according to the present invention a second increased outflow value which is to be reached within a given time interval is predetermined in the course of the total sequence of a brewing process (first wort, second worts) in at least one phase (trending phase), based on a predetermined outflow value of the wort outflow, the increase in flow rate/per time unit (increase value) as is required for attaining the second outflow value is determined on the basis of these values, and the determined increase value is used as a set value for controlling an outflow regulator.
    Type: Grant
    Filed: August 15, 1997
    Date of Patent: July 13, 2004
    Assignee: Anton Steinecker Maschinenfabrik GmbH
    Inventors: Kurt Stippler, Klaus Wasmuht, Reinhard Pritscher
  • Publication number: 20040101591
    Abstract: Fermented malt beverages with reinforced filling taste and fullness of mouthfeel are manufactured by addition of &agr;-glucosidase prior to a heat treatment in a wort production process in the course of manufacturing fermented malt beverages
    Type: Application
    Filed: July 3, 2003
    Publication date: May 27, 2004
    Inventors: Kazuo Sato, Akihiro Mizuno, Nobuhiko Mukai, Hitoshi Amano
  • Patent number: 6699516
    Abstract: Brewing method in which a suspension of cereals having undergone traditional mashing is boiled in the same kettle as that in which mashing is carrier out, with no hops present. Filtration in the method of the invention is carried out using a thin filter bed, i.e. a filter bed with a thickness between 20 mm and 60 mm, preferably on the order of 40 mm. The method is preferably carried out in an installation that includes a mash tub and at least one and preferably two or three kettles in which mashing and boiling takes place, the kettles being followed by a filter and preferably by a buffer tank and then by a cooler.
    Type: Grant
    Filed: November 15, 1996
    Date of Patent: March 2, 2004
    Assignees: Interbrew Societe Anonyme, Krontec Societe Anonym
    Inventors: Stephane Dupire, Jacques Hermia, Jean-Yves Macron, Jacques Meurens, Georges Rahier
  • Publication number: 20030224088
    Abstract: The present invention calls for the establishment of a centralized facility for the production of unfermented, undiluted, and unprocessed hopped wort using a single source of water. The hopped wort is then cooled and transported to a plurality of remote fermentation sites where the hopped wort will be fermented into beer by the addition of yeast. The fermentation sites are preferably located within a restaurant to provide the diners with the aesthetic enjoyment of consuming beers fermented on the premises and to provide a consistent quality from one restaurant location to the next where such beers are produced.
    Type: Application
    Filed: April 9, 2003
    Publication date: December 4, 2003
    Inventor: William E. Burdick
  • Publication number: 20030208796
    Abstract: Disclosed is a method for producing mushroom mycelia and uses of the mushroom mycelia. Mushroom mycelia can be cultured at low cost in a broth made of the water from the washing of grains. Also, mushroom mycelia rich in trace minerals can be cultured in a broth supplemented with trace minerals. Feeding of feedstuffs mixed with the mushroom mycelia culture produces duck meats with excellent taste and quality and low cholesterol content.
    Type: Application
    Filed: October 5, 2001
    Publication date: November 6, 2003
    Inventors: Jae-Mahn Song, Se-Youn Han, Yun-Sun Na
  • Publication number: 20030185934
    Abstract: Disclosed are methods for the production of light stable hop products, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hop products are prepared by double extraction of liquid/supercritical CO2 extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction filtrate obtained in the double extraction process by subjecting such filtrate to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, or hydrogenation to provide an alpha/iso-alpha-acids free filtrate which may be added to the light stable double extracted hop solid residues obtained in the initial double extraction process.
    Type: Application
    Filed: December 23, 2002
    Publication date: October 2, 2003
    Inventors: Patrick L. Ting, Henry Goldstein, Aki A. Murakami, Michael VanSanford, Jay R. Refling, John R. Seabrooks, David S. Ryder
  • Patent number: 6613371
    Abstract: The invention provides process or method of malting cereal seeds, such as barley, wheat, rye, corn, oats, rice, millet and sorghum which process includes reducing the microbial level in the seeds prior to steeping, malting and the introduction of a starter culture used in the malting process. According to the invention, the reduction of microbial levels permits efficient use of starter cultures, such as molds, yeasts, bacteria, spores and activated spores.
    Type: Grant
    Filed: December 14, 2000
    Date of Patent: September 2, 2003
    Assignee: Cargill, Incorporated
    Inventors: Rita M. Delrue, Theo Coppens, Jan Delcour, Iris Noots, Chris Michiels
  • Publication number: 20030157218
    Abstract: A process is provided for the preparation of a sport beer or malt beverage that has enhanced nutrition in comparison to existing beer or malt beverages. The beverage comprises a beer or malt beverage that contains supplemental protein, peptide, amino acid, antioxidant, mineral and/or vitamin supplements. Such a beverage provides a healthier alternative to conventional beer or malt beverages, especially when consumed in post recreational sport social contexts.
    Type: Application
    Filed: February 20, 2002
    Publication date: August 21, 2003
    Inventor: Erik Thurman Donhowe
  • Publication number: 20030153059
    Abstract: In the production of potable alcohols, a continuous fermentation stage is employed to pitch and/or initially ferment a wort containing fermentable sugars. An exemplary continuous stage involves the use of a gas lift bioreactor employing superflocculant yeast and stringent oxygen control. The continuous stage can then be followed by sending an at least partially fermented discharge from the continuous process is delivered to a batch processing stage for finishing.
    Type: Application
    Filed: June 20, 2002
    Publication date: August 14, 2003
    Inventors: Phyllis Heather Pilkington, Normand Anthony Mensour
  • Publication number: 20030087000
    Abstract: A method for predicting late fermentation production of diacetyl in a brewing process comprises determining the ratio of FAN (free amino nitrogen content) to sugar (fermentable) to gravity in an initial wort composition. In addition there is provided a process for preventing incipient late fermentation production of diacetyl in a brewing process, comprising measuring and variously adjusting the initial FAN, sugar and gravity of the wort such that the ratio 1 [ f .
    Type: Application
    Filed: October 15, 2002
    Publication date: May 8, 2003
    Inventors: Erin Ellice Petersen, Argyrios Margaritis, Robert Joseph Stewart, Phyllis Heather Pilkington, Michael J. McGarrity, Normand Anthony Mensour, Clemens Forster, Jadwiga A. Sobczak
  • Publication number: 20030039721
    Abstract: The present invention is directed to a method of producing a malt beverage by adding thereto during the process an effective amount of a sugar polymer. It is also directed to the product produced thereby. Another embodiment is directed to a process of purifying a product, such as polydextrose having a glucose impurity by dissolving the product in water and adding yeast thereto, fermenting under conditions effective to convert the glucose to carbon dioxide and ethanol and separating the compound from the carbon dioxide and ethanol.
    Type: Application
    Filed: July 24, 2002
    Publication date: February 27, 2003
    Inventors: Pankaj Shah, Bruce Milner
  • Patent number: 6514542
    Abstract: This invention is directed to the prevention of the production of skunky thiols upon exposure of beer to ultraviolet or visible light. Preferably, the invention is directed to the removal or inactivation of one or more of the reactants that are present in beer that bring about skunky thiol formation, particularly the removal of flavin reactants, especially riboflavin, or to the prevention of the light excitation of such reactants.
    Type: Grant
    Filed: December 17, 1999
    Date of Patent: February 4, 2003
    Assignee: Labatt Brewing Company Limited
    Inventors: Michael Jerome McGarrity, David Jack Maradyn, Robert Joseph Stewart, Amanda Mary Tinginys, Donald James Thompson
  • Publication number: 20030008036
    Abstract: A process is disclosed whereby wood chips are used in the brewing process to produce a beer which is more pleasing and mellow than conventional beers. The wood chips are preferably toasted oak chips.
    Type: Application
    Filed: March 20, 2001
    Publication date: January 9, 2003
    Inventors: Nick J. Huige, John R. Seabrooks, David S. Ryder
  • Publication number: 20020192331
    Abstract: The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition which includes a nisin-producing culture and a nutritional supplement in the process of making the alcoholic beverage. The composition of this invention includes nisin at a level effective for inhibiting growth of the spoilage-causing microorganisms, particularly, hardier strains of such microorganisms that may exhibit resistance to lower levels of nisin. The composition is prepared by adding to an aqueous medium, such as wort obtained in the process of making the alcoholic beverage, a nutritional supplement of a type and in an amount that is effective for increasing the yield of nisin, adjusting the pH of the wort to about 6.
    Type: Application
    Filed: February 23, 2001
    Publication date: December 19, 2002
    Applicant: Kraft Foods Holdings, Inc.
    Inventor: K. Rajinder Nauth
  • Publication number: 20020164399
    Abstract: The invention relates to a process for the production of alcoholic beverages such as beer or whiskey with a mixture of enzymes comprising an endo-&bgr;(1,4)-xylanase, an arabinofuranosidase, an alpha-amylase, an endo-protease and a &bgr;-(1,3; 1,4)-glucanase, and optionally, a saccharifying amylase and/or an exopeptidase. Preferable are mixtures in which the enzymes which are necessary in the brewing process are provided by transgenic seeds. Only a minor amount of malt may be necessary for flavour and color.
    Type: Application
    Filed: October 4, 2001
    Publication date: November 7, 2002
    Applicant: MOGEN INTERNATIONAL NV
    Inventors: Jerome Souppe, Robert Franciscus Beudeker
  • Publication number: 20020164400
    Abstract: A method of producing wort or beer which avoids or minimizes problems encountered with high beta glucan content such as slow lautering of wort, slow filtration of beer, decreased yields, gel precipitations in the package, unfilterable beer haze, and colloidal instability. This method involves modifying the malt to an extent which reduces the beta glucan content to a sufficiently low value such that these problems are avoided or minimized sufficiently. An undesirable side effect of malting to this extent is that certain undesirable constituents, such as color components (causing the beer to be dark) and certain proteins, are formed. An adsorbent is contacted with the wort or beer to remove these undesirable constituents from the wort or beer. The adsorption step preferably utilizes clay, such as montmorillonite or bentonite, that can be readily filtered.
    Type: Application
    Filed: March 5, 2001
    Publication date: November 7, 2002
    Inventor: Kenneth A. Berg
  • Publication number: 20020142410
    Abstract: The present invention is directed to a method for stabilizing the flavor of a fermented malt beverage, most particularly a beer, by the addition of one or more inhibitors, blockers, reducing agents or binding agents that inactivate one or more Maillard reaction intermediates that induce staling of the flavor of fermented malt beverages. In preferred such methods, the agents used are reductase enzymes, especially aldehyde reductases, carbonyl reductases, aldose reductases, oxoaldehyde reductases and most particularly oxidoreductases such as isozymes of Old Yellow Enzyme (e.g., OYE1 and 0YE2). The invention is also directed to the fermented malt beverage prepared by such a method, and to the use during the brewing process of reductase enzymes from naturally occurring sources, including those produced by yeasts, to stabilize the flavor of the resulting beer product and to produce a beer having a stable flavor.
    Type: Application
    Filed: January 25, 2002
    Publication date: October 3, 2002
    Applicant: Cerveceria Polar, C.A.
    Inventors: Rafael Rangel-Aldao, Adriana Bravo, Beatriz Sanchez, Ivan Galindo-Castro
  • Patent number: 6419829
    Abstract: A process using a hydrophobic membrane separation process for making an enhanced flavor fluid, particularly a low-alcohol brew, having improved flavor is disclosed.
    Type: Grant
    Filed: December 15, 2000
    Date of Patent: July 16, 2002
    Assignee: Spectrum Laboratories, Inc.
    Inventors: Sa V. Ho, P. Wayne Sheridan
  • Publication number: 20020076475
    Abstract: An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room temperature stable, partially aqueous composition of a potassium salt of iso-&agr;-acids. Such composition may be added to the wort kettle or else used as a post-fermentation additive, preferably after dilution with demineralized water. In another embodiment, the flavoring composition comprises a mixture containing reduced (rho-) iso-&agr;-acids in alkali metal salts form, &bgr;-acids and hop oil. This latter composition is useful as a substitute for normal kettle extract, hops or hop pellets, allowing easy preparation of beer that resists formation of unpleasant, “skunk” flavors but has otherwise similar flavor and physical properties.
    Type: Application
    Filed: June 29, 2001
    Publication date: June 20, 2002
    Inventors: Adam M. Gimbel, Trevor R. Roberts, Robert J. Smith, Richard J.H. Wilson
  • Patent number: 6391296
    Abstract: A method of stabilizing a useful protein by mixing a useful protein and an aqueous solution of a compound having the basic structure of arabic acid, and a stabilizied useful protein compositon containing a useful protein and a compound having the basic structure of arabic acid; gum arabic is preferred as a compound having the basic structure of arabic acid, and examples of a useful protein include cytokine and interferon; and a production method for canine interferon-&ggr; and stabilization thereof.
    Type: Grant
    Filed: April 26, 1999
    Date of Patent: May 21, 2002
    Assignee: Toray Industries, Inc.
    Inventors: Fumiyoshi Okano, Katsushige Yamada, Masatoshi Watanabe, Naomi Hara, Akira Yanai
  • Publication number: 20020048620
    Abstract: The present invention relates to a method and a device for controlling the wort flow from a lauter tun.
    Type: Application
    Filed: May 15, 2001
    Publication date: April 25, 2002
    Inventors: Kurt Stippler, Klaus Wasmuht, Reinhard Pritscher
  • Publication number: 20020041916
    Abstract: The present invention calls for the establishment of a centralized facility for the production of unfermented, undiluted, and unprocessed hopped wort using a single source of water. The hopped wort is then cooled and transported to a plurality of remote fermentation sites where the hopped wort will be fermented into beer by the addition of yeast. The fermentation sites are preferably located within a restaurant to provide the diners with the aesthetic enjoyment of consuming beers fermented on the premises and to provide a consistent quality from one restaurant location to the next where such beers are produced.
    Type: Application
    Filed: February 5, 2001
    Publication date: April 11, 2002
    Inventor: William E. Burdick
  • Publication number: 20020018840
    Abstract: Iso-&agr;-acids and reduced iso-&agr;-acids in their free acids states are converted into mobile resins by the addition of concentrated solutions of alkali metal hydroxides. The products may be used in brewing for the bittering of beer and are most effectively used in an apparatus that automatically blends the product with water and injects the resultant, aqueous solution into beer.
    Type: Application
    Filed: June 26, 2001
    Publication date: February 14, 2002
    Applicant: S.S. Steiner, Inc.
    Inventors: Richard J.H. Wilson, Robert J. Smith
  • Publication number: 20020015772
    Abstract: The present invention relates to a method of recovering essence from a mash. The method includes providing a mash which includes essence, treating the mash to produce a vapor stream and a mash stream, where the vapor stream includes the essence, and condensing the vapor stream which includes the essence under conditions effective to recover the essence. The present invention further relates to an essence recovery system.
    Type: Application
    Filed: April 20, 1998
    Publication date: February 7, 2002
    Inventors: JIM MUNCH, JAMES B. CARLSON
  • Publication number: 20010046543
    Abstract: The present invention relates to a method for the pasteurisation of drinks, in particular beer, by thermal treatment, in which before being filled into its containers a flow volume of the product is heated above a pasteurisation temperature and then cooled again, such that immediately after a heating phase (30) which lasts until a previously calculated maximum temperature (33) has been reached, the cooling phase (34) with decreasing product temperatures is commenced. In the method according to the invention there is no heat holding period during which the temperature is held constant. The method enables a high product temperature to be reached without exceeding the limits specified for the pasteurisation units applied.
    Type: Application
    Filed: April 12, 2001
    Publication date: November 29, 2001
    Inventor: Peter Land
  • Publication number: 20010043966
    Abstract: The invention provides process or method of malting cereal seeds, such as barley, wheat, rye, corn, oats, rice, millet and sorghum which process includes reducing the microbial level in the seeds prior to steeping, malting and the introduction of a starter culture used in the malting process According to the invention, the reduction of microbial levels permits efficient use of starter cultures, such as molds, yeasts, bacteria, spores and activated spores.
    Type: Application
    Filed: December 14, 2000
    Publication date: November 22, 2001
    Inventors: Rita M. Delrue, Theo Coppens, Jan Delcour, Iris Noots, Christ Michiels
  • Publication number: 20010043965
    Abstract: A beer-like carbonated alcoholic beverage rich in the characteristic flavor of an organic acid such as malic acid or citric acid is obtained by conducting with a Rhizopus or white-Aspergillus mold the saccharification of malt in beer brewing. The formation of the organic acid during the production process makes it possible to allow the fermentation to proceed stably. Furthermore, the beverage obtained according to the present invention has a high alcohol content and has hence been improved in storage stability. When moto is used as a yeast, a beer-like carbonated alcoholic beverage added with sake flavor can be obtained. When a must of fruit wine is employed, a beer-like carbonated alcoholic beverage added with the flavor of a fruit wine can be obtained.
    Type: Application
    Filed: July 19, 2001
    Publication date: November 22, 2001
    Applicant: HOKKAIDO WINE CO., LTD.
    Inventors: Kimihiro Shimamura, Tadahiko Hozumi, Takashi Sasaki
  • Patent number: 6316034
    Abstract: The growth of spoilage bacteria in yeast preparations and in fermentation products is inhibited by addition of lysozyme at various steps in the production process.
    Type: Grant
    Filed: January 15, 1999
    Date of Patent: November 13, 2001
    Assignee: The State of Oregon acting by and through the State Board of Higher Education on behalf of Oregon State University
    Inventors: Mark A. Daeschel, Linda D. Bruslind
  • Patent number: 6265000
    Abstract: 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: Grant
    Filed: October 20, 1994
    Date of Patent: July 24, 2001
    Assignee: Hokkaido Wine CO, LTD
    Inventors: Kimihiro Shimamura, Tadahiko Hozumi, Takashi Sasaki
  • Publication number: 20010001673
    Abstract: Proces for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature and 30° C. preferably between 10 and 20° C., until the material has a moisture content between 20 and 60% by weight, preferably between 38 and 47%, wherein aftr a germination period between 2 and 7 days, preferably between 3 to 6 days at a temperature between 10 and 30° C., preferably between 14 and 18° C., the steeped and germinated cereals are preferably kilned by increasing the temperature to values between 40 and 150° C. until the material has a moisture content between 2 and 15% by weight, and wherein one or more microbial cultures selected from the group consisting of one or more bacteria and/or one of more activated spores are added in one or more times during the process.
    Type: Application
    Filed: July 23, 1997
    Publication date: May 24, 2001
    Applicant: THEO COPPENS
    Inventors: THEO COPPENS, JAN DELCOUR, DIRK ISERENTANT
  • Patent number: 6217916
    Abstract: A process for immobilizing viable cells in gelled carrageenan beads comprises preparing an aqueous phase that is a mixture of a gellable concentration of un-gelled carrageenan, in an aqueous suspension of viable cells, in which the mixture's potassium concentration is low enough that the thermogellation temperature of the carrageenan in the suspension is below a temperature to which the viable cells are substantially thermosensitive. This is done at a first processing temperature that exceeds the thermogellation temperature of the carrageenan in that aqueous suspension, but which is below the temperature to which the cells are substantially thermosensitive. A mixture of the aqueous phase and a non-reactive food-grade oil phase is then prepared, and subjected to shear by passing it through a static mixer under flow-rate conditions selected to disperse the aqueous phase in the oil phase, such that a resulting emulsion has a selected droplet size distribution.
    Type: Grant
    Filed: November 24, 1998
    Date of Patent: April 17, 2001
    Assignee: Labatt Brewing Company Limited
    Inventors: Ronald James Neufeld, Denis J. C. M. Poncelet, Sylvain D. J. M. Norton
  • Patent number: 6149949
    Abstract: This invention relates to a method for pasteurization and fermentation in the production of an alcoholic beverage. The method involves taking a fermentable soluble extract from a processed brewer's mash, mixing it in a mixing zone with a fermented fermentable extract containing an alcohol content of at least 4% alcohol by volume together with other products formed during fermentation, processing this mixture by heating the mixture to a temperature of at least 51.degree. C. (124.degree. F.) holding the mixture at that temperature for ten to twenty minutes and then cooling the mixture to a minimum of 10.degree. C. (50.degree. F.) before fermenting the mixture according to known fermentation processes.
    Type: Grant
    Filed: April 24, 1997
    Date of Patent: November 21, 2000
    Assignee: Morton Coutts Limited
    Inventor: Morton William Coutts
  • Patent number: 6077549
    Abstract: A process is for the continuous production of beer having a diacetyl content below 0.1 mg/l from a cooked, unfermented, fermentable wort with an oxygen content of 0.5 to 3.0 mg O.sub.2 per liter.
    Type: Grant
    Filed: April 3, 1997
    Date of Patent: June 20, 2000
    Assignee: Metallgesellschaft Aktiengesellschaft
    Inventors: Roland Bodmer, Rudolf Bonsch, Michael Eichelsbacher, Peter Mitschke, Thorsten Seiffert
  • Patent number: 6033690
    Abstract: A process is disclosed for managing or controlling fermentation product profiles in a parallel pair of beer product streams in which a brewer's wort is fermented to produce a beer having fermentation products therein. The beer is passed along a first side of a semipermeable membrane, under selective fermentation product passing conditions, to transfer selected fermentation products across the membrane, and into an unfermented beer wort on a second side of that membrane. This procedure results in the production of an unfermented wort having a permeate-supplemented fermentation product profile and a fermented wort having a permeate-reduced product profile. The unfermented wort is then itself fermented to produce a second fermented wort. The second fermented wort has a combination of fermentation-supplemented and permeate-supplemented fermentation product profiles. The respective fermented worts are then finished and-packaged for subsequent distribution and consumption.
    Type: Grant
    Filed: October 7, 1997
    Date of Patent: March 7, 2000
    Assignee: Labatt Brewing Company Limited
    Inventors: Glen D. Austin, Thomas S. Rutledge, Jean-Pierre Auger
  • Patent number: 6017568
    Abstract: This invention relates to a process for the continuous boiling of wort, comprising feeding the unboiled wort to a wort heater, wherein it is heated to a temperature between 75 and 125.degree. C., introducing the heated wort in a plug flow reactor, preferably a rotating disc holding column, followed by treating the wort obtained from said reactor in countercurrent with steam in a stripping column.
    Type: Grant
    Filed: December 16, 1996
    Date of Patent: January 25, 2000
    Assignee: Heineken Technical Services B.V.
    Inventors: Hendrik J. Visscher, Christiaan W. Versteegh
  • Patent number: 6013288
    Abstract: A process for manufacturing beer having a reduced content of purine compounds by using wort having a reduced content of purine nucleosides as a result of decomposing purine nucleosides into purine bases by using nucleoside phosphorylase or nucleosidase, or decomposing purine nucleosides into purine bases during fermentation and having the purine bases metabolized by yeast.
    Type: Grant
    Filed: October 17, 1996
    Date of Patent: January 11, 2000
    Assignee: Suntory Limited
    Inventors: Yuji Shibano, Hideko Yomo, Takehiro Matsumoto, Hirofumi Koda, Yoshihide Suwa, Teruo Amachi, Haruyo Hatanaka, Sakayu Shimizu
  • Patent number: 5993865
    Abstract: The present invention concerns a beverage containing proteins and/or peptides and is characterized in that it contains Cereal-LT and/or homologues as herein defined and/or a modified Cereal-LTP fraction obtainable from the Cereal-LTP and/or homologues by heating, boiling and/or mashing the Cereal-LTP and/or homologues in water at a pH between 3 and 7. The invention also concerns a method for preparing it and a use of a foam-forming additive.
    Type: Grant
    Filed: June 26, 1996
    Date of Patent: November 30, 1999
    Assignee: Carlsberg A/S
    Inventors: Lene M.o slashed.lskov Bech, Steen Bech S.o slashed.rensen, Pia Vaag, Marianne Muldbjerg, Thorkild Beenfeldt, Robert Leah, Klaus Breddam
  • Patent number: 5962045
    Abstract: 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: Grant
    Filed: July 17, 1996
    Date of Patent: October 5, 1999
    Assignee: Tucher Brau AG
    Inventors: Klaus Rubelmann, Martin Leibhard, Maximilian Ammon, Klaus Wojtenek, Hans-Gunther Rother, Jochen Sprotte, Georg Rammelmeir
  • Patent number: 5955070
    Abstract: The invention provides micro-organism strains of the Geotrichum candidum family, obtainable by selecting and cloning natural strains of the micro-organism, and which have the following properties: a lipase activity of less than 2.5.multidot.10.sup.-7 nKat per cell; a substantially complete inhibition of undesirable flora developing during malting; and a lack of mutagenic activity as measured by the Ames test.
    Type: Grant
    Filed: January 26, 1998
    Date of Patent: September 21, 1999
    Assignee: Institut Francais des Boissons de la Brasserie
    Inventors: Patrick Boivin, M'Baka Malanda
  • Patent number: 5869117
    Abstract: A process for immobilizing viable cells in gelled carrageenan beads comprises preparing an aqueous phase that is a mixture of a gellable concentration of un-gelled carrageenan, in an aqueous suspension of viable cells, in which the mixture's potassium concentration is low enough that the thermogellation temperature of the carrageenan in the suspension is below a temperature to which the viable cells are substantially thermosensitive. This is done at a first processing temperature that exceeds the thermogellation temperature of the carrageenan in that aqueous suspension, but which is below the temperature to which the cells are substantially thermosensitive. A mixture of the aqueous phase and a non-reactive food-grade oil phase is then prepared, and subjected to shear by passing it through a static mixer under flow-rate conditions selected to disperse the aqueous phase in the oil phase, such that a resulting emulsion has a selected droplet size distribution.
    Type: Grant
    Filed: March 10, 1997
    Date of Patent: February 9, 1999
    Assignee: Labatt Brewing Company Limited
    Inventors: Ronald James Neufeld, Denis J. C. M. Poncelet, Sylvain D. J. M. Norton
  • Patent number: 5817359
    Abstract: The present invention provides methods and for the dealcoholization of alcohol containing solutions, especially fermented beverages. In preferred embodiments the methods employ a novel controlled-strip evaporative perstraction technique following initial clarification to remove biomass, wherein strip solutions, dealcoholized beverage, or both are recycled for use in the strip solutions for dealcoholization of subsequent batches of feed beverage. In further preferred embodiments additives are introduced into the strip solution to further limit loss of volatile components during perstraction. Biomass removed by the clarification is then returned to the retentate product following perstration.
    Type: Grant
    Filed: October 11, 1996
    Date of Patent: October 6, 1998
    Assignee: Palassa Pty. Ltd.
    Inventors: Alan Sherman Michaels, R. Philip Canning, Paul Hogan
  • Patent number: 5783235
    Abstract: A method of making a light stable, hop flavored, fermented beverage of less bitterness having a comparable hop flavor to one prepared using whole hops consists of adding to a wort as the sole hopping material a solid hop residue obtained by extracting whole hops with liquid carbon dioxide, boiling the solid hop residue and wort mixture, removing the solids from the fermented mixture and fermenting the remaining liquid to obtain the beverage.
    Type: Grant
    Filed: April 30, 1996
    Date of Patent: July 21, 1998
    Assignee: Miller Brewing Company
    Inventors: Patrick L. Ting, Hetvin A. Wilkinson, David S. Ryder, Matthew L. Tripp, Sydney Rader, Henry Goldstein
  • Patent number: 5762991
    Abstract: A continuous process of producing beer is described. Starch-containing raw materials are disintegrated and are optionally processed to form malt, a wort is produced from the disintegrated and optionally malted raw materials, and the wort is subjected to alcoholic fermentation. In that process all process steps are performed continuously. The mash is initially heated in a reactor system to a temperature of 75.degree. to 85.degree. C. The grain residue is removed from the mash. The wort is subsequently hopped and is heated to a temperature from 105.degree. to 140.degree. C. This is succeeded by a flash evaporation, a removal of the dregs and a cooling of the wort, which is subsequently fermented at 6.degree. to 25.degree. in the presence of a biocatalyst. The fermenting process may be succeeded by a partial or full continuous de-alcoholization of the beer.
    Type: Grant
    Filed: August 14, 1995
    Date of Patent: June 9, 1998
    Assignee: Metalgesellschaft Aktiengesellschaft
    Inventors: Klaus Dziondziak, Rudolf Bonsch, Roland Herbert Bodmer, Michael Karl Hans Eichelsbacher, Peter Mitschke, Ulrich Heinrich Friedrich Sander, Eberhard Julius Friedrich Schlichting
  • Patent number: 5728413
    Abstract: A process for preparing a fermented malt beverage wherein brewing materials ere mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled, cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.
    Type: Grant
    Filed: July 15, 1996
    Date of Patent: March 17, 1998
    Assignee: Labatt Brewing Company Limited
    Inventors: Cameron R. Murray, William John Van Der Meer
  • Patent number: 5718161
    Abstract: There is provided a system for brewing beer particularly suited for a brew pub setting. The invention utilizes a cooker to heat water and a pre-blend syrup of ingredients. Once the beer mixture is boiled for a sufficient length of time in the cooker, the mixture is transferred to a brewing vessel. A spiral spray nozzle is used to add water to the brewing vessel in a conical spray pattern which causes the water to be oxygenated once it passes through the spiral spray end of the nozzle. Yeast is added to the brew mixture and oxygenated water in the brewing vessel. The beer mixture is permitted to ferment in the brewing vessel for a sufficient length of time. The fermented beer mixture is transferred to a plurality of kegs, each of which contains a mixture of sugar and gelatin. The sugar and gelatin allow the beer mixture and age and clarify. Once the beer mixture has aged a sufficient time, the beer mixture is dispensed from the kegs.
    Type: Grant
    Filed: May 20, 1996
    Date of Patent: February 17, 1998
    Inventor: Leigh P. Beadle
  • Patent number: 5695795
    Abstract: A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.
    Type: Grant
    Filed: April 18, 1994
    Date of Patent: December 9, 1997
    Assignee: Labatt Brewing Company Limited
    Inventors: Cameron R. Murray, William John Van der Meer
  • Patent number: 5648246
    Abstract: This invention relates to a process for the continuous preparation of wort, including the continuous enzymatic conversion of malt in one rotating disc contactor and separation of spent grain from mash in a separation unit. Further, a process for the continuous preparation of wort, including the continuous gelatinization and enzymatic liquefaction of a mixture based on unmalted grain, malt and/or an enzyme source and water in a rotating disc contactor, addition of malt and/or enzyme source to the product obtained, enzymatic conversion of the product obtained and separation of the spent grain from the mash in a separation unit.
    Type: Grant
    Filed: May 23, 1995
    Date of Patent: July 15, 1997
    Assignee: Heineken Technical Services B.V.
    Inventor: Christiaan Willem Versteegh
  • Patent number: RE36897
    Abstract: A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.
    Type: Grant
    Filed: March 31, 1999
    Date of Patent: October 3, 2000
    Assignee: Labatt Brewing Company Limited
    Inventors: Cameron R. Murray, William John Van der Meer