Of Malt Wort Patents (Class 426/16)
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
Issued:
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
Application 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
Issued:
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
Issued:
March 31, 2015
Assignee:
Buehler AG
Inventors:
Bernardus Van Dieren, Gerardus Toonen
Application 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
Issued:
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
Issued:
March 3, 2015
Assignee:
Krones AG
Inventors:
Klaus-Karl Wasmuht, Kurt Stippler
Application 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
Issued:
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
Issued:
November 11, 2014
Assignees:
Universidad de Talca, Fundacion Fraunhofer Chile Research
Inventors:
Leonardo Silva Santos, John Amalraj, Victor Felipe Laurie Gleisner
Application 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
Issued:
November 6, 2014
Assignee:
DUPONT NUTRITION BIOSCIENCES APS
Inventors:
Jens Frisbæk Sørensen, Lone Brønd Miller
Application 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
Issued:
September 11, 2014
Assignee:
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
Issued:
August 26, 2014
Assignee:
Invensys Systems, Inc.
Inventors:
David Bluck, Prashant R. Karbhari, Wen-Jing Lin
Application 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
Issued:
August 21, 2014
Inventor:
Noel Robert Kempfert
Application 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
Issued:
August 14, 2014
Assignee:
FARCHIONI OLII - S.P.A.
Inventors:
Carlo Clerici, Kenneth David Reginald Setchell
Application 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
Issued:
August 14, 2014
Assignee:
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
Issued:
August 12, 2014
Assignee:
Sapporo Breweries Limited
Inventors:
Tatsuji Kimura, Naoyuki Kobayashi, Syunsuke Fukuhara, Shigehisa Yokoi
Application 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
Issued:
July 31, 2014
Inventor:
Manhoman Singh MINHAS
Application 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
Issued:
July 17, 2014
Assignees:
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
Application 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
Issued:
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
Issued:
July 1, 2014
Assignees:
Novozymes A/S, Novozymes Inc.
Inventors:
Niels Elvig, Per Linaa Joergensen, Michael Thomas
Application 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
Issued:
June 5, 2014
Inventor:
Daniel James Schiefen
Application 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
Issued:
May 8, 2014
Inventors:
Jason S. Pratt, David S. Ryder, Anthony J. Manuele, John C. Hensley, George A. Williams
Application 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
Issued:
May 1, 2014
Assignee:
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
Issued:
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
Issued:
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
Issued:
January 28, 2014
Assignee:
Heineken Supply Chain B.V.
Inventor:
Hendrikus Mulder
Application 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
Issued:
January 16, 2014
Inventors:
James Joseph, Brandy Callanan
Application 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
Issued:
December 19, 2013
Inventors:
Norihisa Hamaguchi, Hitoshi Takaguchi, Yoshinori Fujimoto, Yutaka Kimoto, Hirokazu Hirai, Masayasu Takada
Application 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
Issued:
December 12, 2013
Assignee:
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
Issued:
October 29, 2013
Assignee:
Casematic S.A. de C.V.
Inventor:
Ruben Garcia Cruz
Application 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
Issued:
October 24, 2013
Assignees:
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
Issued:
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
Issued:
October 1, 2013
Assignee:
Heineken Supply Chain B.V.
Inventors:
Hendrikus Mulder, Onno Cornelis Snip, Herman Hendrik Jan Bloemen, Douglas John Banks
Application 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
Issued:
August 1, 2013
Inventor:
Tom Reinoud Noordman
Application 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
Issued:
July 18, 2013
Inventors:
Tom Reinoud Noordman, Marcel Van Der Noordt, Anneke Richter
Application 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
Issued:
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
Issued:
June 4, 2013
Assignee:
The Regents of the University of California
Inventors:
Linda F. Bisson, Angela Linderholm, Kevin L. Dietzel
Application 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
Issued:
May 23, 2013
Assignee:
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
Issued:
April 23, 2013
Assignees:
BP Corporation North America, Verenium Corporation
Inventors:
David Blum, Joslin Gemsch Cuenca, Mark Dycaico
Application 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
Issued:
April 18, 2013
Assignees:
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
Issued:
April 16, 2013
Assignee:
Suntory Holdings Limited
Inventors:
Yoichi Kakudo, Manabu Yoshida, Takashi Kimura, Yasutsugu Kawasaki
Application 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
Issued:
April 4, 2013
Inventor:
Ann Covalt
Application number: 20130065270
Abstract: The present invention relates to methods for producing Saccharomyces strains that are capable of growth on xylose as a sole carbon source at a desired growth rate, (such as at least one generation per 48 hours), strains made by such methods, and Saccharomyces strains that grow at a growth rate of at least one generation per 48 hours using xylose as a sole carbon source for growth made by non-recombinant methods.
Type:
Application
Filed:
August 20, 2012
Issued:
March 14, 2013
Assignee:
Microbiogen Pty Ltd.
Inventors:
Philip John Livingstone Bell, Paul Victor Attfield
Application number: 20130045301
Abstract: The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at ?50° C. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.
Type:
Application
Filed:
April 26, 2011
Issued:
February 21, 2013
Assignee:
CHR. HANSEN A/S
Inventors:
Jan Hendrik Swiegers, Annicka Bunte, Sylvester Holt, Mansour Badaki
Application number: 20120328733
Abstract: The production of a fermented alcoholic beverage in small to medium size batches primarily in home wine and beer making kits is accelerated by a process wherein a combination of diammonium phosphate and yeast hulls are added to unfermented fruit juice or barley hop prior to fermentation. In this process, fermentation is complete in a week or less.
Type:
Application
Filed:
June 27, 2012
Issued:
December 27, 2012
Inventor:
Mike Thom
Application number: 20120308538
Abstract: The invention relates to the prevention of bacterial spoilage during fermentation. In particular it relates to the prevention of beer and wine spoilage, but also the spoilage of bioethanol or biogas. This is accomplished by modifying the fermentation yeast to produce an antimicrobial peptide known as a defensin. One such defensin is the human ?-defensin-3 (HBD-3) although many others can be used.
Type:
Application
Filed:
May 29, 2012
Issued:
December 6, 2012
Inventors:
Ursula Bond, Tharappel C. James, Joanne Kavanagh
Patent number: 8308985
Abstract: The instant invention relates to a process for the preparation of an aqueous suspension of anionic colloidal silica having a neutral pH which is stable over time and comprises individualized particles of colloidal silica which are not bound to one another by siloxane bonds. The instant suspensions show high storage stability and are particularly useful for the clarification of beer, for the preparation of cosmetic formulations, for the production of ink for printers, for paints and for anticorrosive treatments.
Type:
Grant
Filed:
March 6, 2012
Issued:
November 13, 2012
Assignee:
AZ Electronic Materials USA Corp.
Inventors:
Eric Jacquinot, Marie-Laure Perard, Uwe Falk, Torsten Henning
Application number: 20120270263
Abstract: The invention relates to an improved enzyme complex having a plurality of enzyme activities of an expression product obtained by fermentation of the genus Trichoderma in combination with one or more enzymes of a different fungus strain.
Type:
Application
Filed:
May 7, 2010
Issued:
October 25, 2012
Assignee:
Danisco A/S
Inventors:
Neville Marshall Fish, Lone Brønd Miller
Application number: 20120251661
Abstract: Various embodiments describe techniques for producing beer using a wort concentrate. In various embodiments, a wort concentrate having a specific gravity of at least about 1.085 kg/m3 is produced and packaged predetermined amounts while at a temperature of about fifty-eight degrees Celsius or greater. Packages can then be shipped or otherwise transported or stored. In various embodiments, the wort concentrate is mixed with predetermined amounts of filtered water, an acid neutralizing solution, and yeast and fermented for a predetermined time period. Various embodiments can further include cooling the fermented mixture to about zero degrees Celsius and storing the fermented mixture. In some embodiments, yeast finings are introduced and the fermented mixture is filtered and carbonated such that beer is produced.
Type:
Application
Filed:
March 27, 2012
Issued:
October 4, 2012
Inventors:
Peter Toombs, Brian Watson
Application number: 20120201924
Abstract: A method of brewing a quinoa-based beverage is made by pre-conditioning a quinoa grain to remove unpleasant flavors from the quinoa. The quinoa grain is then soaked and malted (germinated). After germinating, the quinoa grain is kilned and optionally milled. The quinoa grain is mashed to form a wort, and boiled, optionally using hops, clarifiers, and any other flavorants. The wort is then cooled down to fermentation temperatures, and a Kosher yeast like Saccharomyces cerevisiae added to the wort to ferment. The fermented wort is then optionally conditioned or collected for distillation. The final product is immunochemically safe and gluten-free. Further, provided the product is brewed with Kosher for Passover yeast and in Kosher for Passover facilities, the end product is both Kosher and Kosher for Passover. The fermented quinoa beverage may alternatively be distilled, and aged in Kosher and gluten-free casks, to form a Kosher and gluten-free distillate liquor.
Type:
Application
Filed:
February 1, 2012
Issued:
August 9, 2012
Inventor:
Joseph I. Kamelgard
Patent number: 8216803
Abstract: The present invention provides compositions and methods for reducing H2S levels in fermented beverages.
Type:
Grant
Filed:
March 13, 2008
Issued:
July 10, 2012
Assignee:
The Regents of the University of California
Inventors:
Linda F. Bisson, Angela Linderholm, Kevin L. Dietzel
Application number: 20120164270
Abstract: The present invention embraces a fungal strain deficient in nicotinamide riboside import and salvage and use thereof for producing nicotinamide riboside. Methods for producing nicotinamide riboside and a nicotinamide riboside-supplemented food product using the strain of the invention are also provided.
Type:
Application
Filed:
March 18, 2010
Issued:
June 28, 2012
Inventors:
Charles M. Brenner, Peter Belenky, Katrina L. Bogan
