专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明申请

WO2022243935A2 BEVERAGE AND FOOD PRODUCTION 审中-公开
公开(公告)号：WO2022243935A2
公开(公告)日：2022-11-24
申请号：PCT/IB2022/054698
申请日：2022-05-19
申请人： UGO FOODS GROUP LIMITED
发明人： UGO, Charles
IPC分类号： A23L7/109 , C12C7/00 , A23L2/382 , C12C12/00 , C12C7/047
摘要： Beverage and food production The invention relates to beverage and food production. It provides a novel process for the production of an improved beer-like beverage which is unprecedented in humankind's seven thousand years of beer-making history. As well as providing a pleasant tasting beer, the process is suited to integration with food-production leading to a reduction in food waste and greater efficiency. Aspects provide a beer and a production line, with a collection arrangement for collecting surplus or reject pasta for use in the novel process.

2. 发明申请

WO2019219601A2 METHOD FOR PRODUCTION OF BREWERS WORT 审中-公开
公开(公告)号：WO2019219601A2
公开(公告)日：2019-11-21
申请号：PCT/EP2019/062200
申请日：2019-05-13
申请人： NOVOZYMES A/S
发明人： ANDERSEN, Jesper, Kjeldgaard , VISIGALLI, Claudio
IPC分类号： C12C7/047 , C12C5/00
摘要： A method of producing a brewer's wort without using malted grains comprising: a) Providing a mash from a grist comprising sorghum; b) Adding an alpha-amylase and a glucoamylase to the mash; c) Performing an infusion mashing; d) Obtaining a wort with more than 75% (w/w) glucose compared to the initial total carbohydrate of the grist, and wherein the glucoamylase has at least 70% identity to the sequence shown in SEQ ID NO: 1.

3. 发明申请

WO2007136252A1 A CONTINUOUS METHOD OF PRODUCING A MASH EXTRACT 审中-公开
标题翻译：一种连续生产麻醉提取物的方法
公开(公告)号：WO2007136252A1
公开(公告)日：2007-11-29
申请号：PCT/NL2007/050207
申请日：2007-05-14
申请人： HEINEKEN SUPPLY CHAIN B.V. , MULDER, Hendrikus
发明人： MULDER, Hendrikus
IPC分类号： C12C7/047 , C12C7/04
CPC分类号： C12C7/04 , C12C7/047 , C12C11/07
摘要： The present invention relates to a continuous method of producing a mash extract by decoction mashing, said method comprising: a. mixing a first malt enzyme source with an aqueous liquid to obtain an aqueous malt enzyme suspension; b. separately, mixing a second enzyme source with one or more starch-containing adjuncts to obtain a decoction suspension whilst maintaining temperature conditions that do not cause significant gelatinisation of the starch; c. subjecting the decoction suspension to a first heat treatment at 60-85 ºC to simultaneously part ially gelat inise and enzymatically degrade the starch; d. subjecting the decoction suspension to a second heat treatment at a higher temperature than the first heat treatment to gelatinise the starch at an increased rate and to a higher extent; e. combining the heated decoction suspension obtained from the second heat treatment with the aqueous malt enzyme suspension from step a. to obtain a mash; f. maintaining the mash at 35-85 ºC for at least minutes; and g. removing spent grain from the heated mash to produce a mash extract. The present method is very robust and easy to control. Furthermore, the method yields a mash extract of constant quality.
摘要翻译：本发明涉及一种通过煎煮糖化生产糊状物提取物的连续方法，所述方法包括：a。将第一麦芽酶源与含水液体混合以获得水性麦芽酶悬浮液; 湾单独地，将第二酶源与一种或多种含淀粉的辅助剂混合以获得煎煮悬浮液，同时保持不引起淀粉明显糊化的温度条件; C。将煎煮悬浮液在60-85℃进行第一次热处理，同时部分凝胶化并酶促降解淀粉; 天。在比第一热处理更高的温度下对煎煮悬浮液进行第二次热处理，以增加速率和更高程度使淀粉糊化; 即将从第二热处理获得的加热煎煮悬浮液与步骤a的水性麦芽酶悬浮液组合。取得泥土 F。将醪液保持在35-85℃至少几分钟; 和g。从加热的糊状物中除去废谷物以产生糊状物提取物。本方法非常强大，易于控制。此外，该方法产生质量不变的麦芽汁提取物。

4. 发明申请

WO01074989A3 METHOD FOR BREWING A BEER TYPE BEVERAGE OBTAINED BY BREWING SORGHUM WORT 审中-公开
标题翻译：用于酿造由粗壮的粗糙度获得的啤酒类型饮料的方法
公开(公告)号：WO01074989A3
公开(公告)日：2002-05-10
申请号：PCT/FR2001/000946
申请日：2001-03-29
IPC分类号： C12C5/00 , C12C7/04 , C12C7/047 , C12C12/00
CPC分类号： C12C5/00 , C12C7/04 , C12C7/047 , C12C12/00
摘要： The invention concerns a method for brewing a beer-type beverage, obtained by brewing sorghum wort, characterised in that said sorghum wort is obtained after a first preparatory phase wherein the sorghum alone is brewed, said phase being carried out on sorghum-grain or sorghum-malt, said first phase being performed in two gradual step by step heating processes, then cooling by adding cold water and barley malt required for standard final brewing
摘要翻译：本发明涉及一种酿造通过酿造高粱麦芽汁获得的啤酒型饮料的方法，其特征在于，在第一制备阶段之后获得所述高粱麦芽汁，其中单独的高粱被酿造，所述相在高粱粒或高粱上进行说，第一阶段是以两个逐步的逐步加热过程进行的，然后通过加入冷水和标准最终酿造所需的大麦麦芽进行冷却

5. 发明申请

WO2013167573A1 A BREWING METHOD 审中-公开
标题翻译： BREWING方法
公开(公告)号：WO2013167573A1
公开(公告)日：2013-11-14
申请号：PCT/EP2013/059456
申请日：2013-05-07
申请人： NOVOZYMES A/S
发明人： BÆKGAARD, Lone , HELDT-HANSEN, Hans Peter , OLSEN, Ole , BECH, Lene Mølskov
IPC分类号： C12C5/00 , C12C7/04 , C12C7/047 , C12C7/28
CPC分类号： C12C7/04 , C12C5/004 , C12C7/047 , C12C7/28 , C12Y301/01023 , C12Y302/01001 , C12Y302/01004 , C12Y302/01006 , C12Y302/01041 , C12Y304/16002 , C12Y304/16004 , C12Y304/16006 , C12Y304/21026
摘要： This invention relates to wort making for brewing and non alcoholic beverages. More particularly it relates to methods for preparing a wort comprising a high level of free amino acids employing use of various enzymes including different exogenous proteases, for example an endoprotease and an exopeptidase.
摘要翻译：本发明涉及用于酿造和非酒精饮料的麦芽汁制造。更具体地说，本发明涉及使用各种酶（包括不同的外源蛋白酶，例如内切蛋白酶和外肽酶）制备包含高水平游离氨基酸的麦芽汁的方法。

6. 发明申请

WO2012044141A1 METHOD FOR PRODUCTION OF EXTRUDED CEREAL PRODUCT AND SUCH PRODUCT 审中-公开
标题翻译：生产挤出的谷物产品和这种产品的方法
公开(公告)号：WO2012044141A1
公开(公告)日：2012-04-05
申请号：PCT/LT2011/000006
申请日：2011-03-31
申请人： UAB NAUJASIS NEVEZIS , GRIKSTAS, Romualdas
发明人： GRIKSTAS, Romualdas
IPC分类号： A23L1/00 , A23L1/10 , C12C7/047
CPC分类号： C12C1/02 , A23L7/197 , A23L7/198 , A23P30/20 , C12C7/047
摘要： The method for production of the extruded cereal product is proposed, where cereals and/or products thereof and/or mixture thereof are used, containing from 4 to 20% of insoluble fibrous materials, and the particle size of said product is from 2.1 to 5 mm. Said mixture should have from 20 to 100% of unmilled cereals; besides, insoluble fibrous materials may be further added to the mixture. The invention may be used in the production of beverages, fermented beverages, ethyl alcohol and concentrates of cereal extracts. ˙
摘要翻译：提出了挤出谷物制品的生产方法，其中使用含有4至20％不溶性纤维材料的谷物和/或其产品和/或其混合物，并且所述产品的粒度为2.1至5 毫米。所述混合物应具有20至100％的未经磨碎的谷物; 此外，可以将不溶性纤维材料进一步加入混合物中。本发明可用于生产饮料，发酵饮料，乙醇和谷类提取物的浓缩物。？

7. 发明申请

WO0174989A2 METHOD FOR BREWING A BEER TYPE BEVERAGE OBTAINED BY BREWING SORGHUM WORT 审中-公开
标题翻译：用于酿造由粗壮的粗糙度获得的啤酒类型饮料的方法
公开(公告)号：WO0174989A2
公开(公告)日：2001-10-11
申请号：PCT/FR0100946
申请日：2001-03-29
申请人： RUBAYIZA MICHEL
发明人： RUBAYIZA MICHEL
IPC分类号： C12C5/00 , C12C7/04 , C12C7/047 , C12C12/00
CPC分类号： C12C5/00 , C12C7/04 , C12C7/047 , C12C12/00
摘要： The invention concerns a method for brewing a beer-type beverage, obtained by brewing sorghum wort, characterised in that said sorghum wort is obtained after a first preparatory phase wherein the sorghum alone is brewed, said phase being carried out on sorghum-grain or sorghum-malt, said first phase being performed in two gradual step by step heating processes, then cooling by adding cold water and barley malt required for final brewing. The invention is useful for obtaining beer, particularly sorghum beer.
摘要翻译：本发明涉及一种酿造通过酿造高粱麦芽汁获得的啤酒型饮料的方法，其特征在于，在第一制备阶段之后获得所述高粱麦芽汁，其中单独的高粱被酿造，所述相在高粱粒或高粱上进行说，第一阶段是以两个逐步的逐步加热过程进行的，然后通过加入最终酿造所需的冷水和大麦麦芽进行冷却。本发明可用于获得啤酒，特别是高粱啤酒。

8. 发明申请

WO9949011A8 APPLICATION OF LIPASE IN BREWING 审中-公开
标题翻译：脂肪酶在酿造中的应用
公开(公告)号：WO9949011A8
公开(公告)日：1999-11-04
申请号：PCT/EP9902047
申请日：1999-03-24
申请人： DSM NV
发明人： SOUPPE JEROME , LAROYE MARIE-PAULE
IPC分类号： C12C5/00 , C12C5/02 , C12C7/047 , C12C7/16 , C12G1/02 , C12G3/02
CPC分类号： C12G3/02 , C12C5/004 , C12C7/047 , C12C7/16
摘要： The invention provides for a process for the production of a fermentable wort comprising the steps of: liquefying and saccharifying cereal material in the presence of one or more mashing enzymes, optionally subjecting the so-treated cereal material to filtration to obtain a fermentable wort, characterized in that during liquefaction and/or saccharification an enzyme having lipolytic activity is present. The cereal material may comprise crude cereal material, such as crude barley.
摘要翻译：本发明提供了一种生产可发酵麦芽汁的方法，其包括以下步骤：在一种或多种糖化酶的存在下液化和糖化谷物材料，任选地使如此处理的谷物材料经过滤以获得可发酵的麦芽汁，其特征在于，因为在液化和/或糖化期间存在具有脂解活性的酶。谷物材料可以包含粗糙谷物材料，例如粗大麦。

9. 发明申请

WO99049011A1 APPLICATION OF LIPASE IN BREWING 审中-公开
标题翻译：油脂在BREWING中的应用
公开(公告)号：WO99049011A1
公开(公告)日：1999-09-30
申请号：PCT/EP1999/002047
申请日：1999-03-24
IPC分类号： C12C5/00 , C12C5/02 , C12C7/047 , C12C7/16 , C12G1/02 , C12G3/02
CPC分类号： C12G3/02 , C12C5/004 , C12C7/047 , C12C7/16
摘要： The invention provides for a process for the production of a fermentable wort comprising the steps of: liquefying and saccharifying cereal material in the presence of one or more mashing enzymes, optionally subjecting the so-treated cereal material to filtration to obtain a fermentable wort, characterized in that during liquefaction and/or saccharification an enzyme having lipolytic activity is present. The cereal material may comprise crude cereal material, such as crude barley.
摘要翻译：本发明提供了一种生产可发酵麦芽汁的方法，包括以下步骤：在一种或多种糖化酶的存在下液化和糖化谷物材料，任选地使如此处理的谷物材料经过过滤以获得可发酵麦芽汁，其特征在于因为在液化和/或糖化期间，存在具有脂肪分解活性的酶。谷物材料可以包括粗麦片材料，例如粗大麦。

10. 发明申请

WO2020181743A1 全麦淡爽型黑啤酒麦芽配方、所得啤酒及其制备方法审中-公开
公开(公告)号：WO2020181743A1
公开(公告)日：2020-09-17
申请号：PCT/CN2019/104131
申请日：2019-09-03
申请人：青岛啤酒股份有限公司
发明人：尹花 , 董建军 , 邢磊 , 常宗明 , 钱中华 , 黄树丽 , 胡孝丛 , 岳杰 , 刘晓琳 , 陈华磊 , 王剑锋
IPC分类号： C12C12/00 , C12C7/047
摘要：一种全麦淡爽型黑啤酒麦芽配方、所得啤酒及其制备方法，麦芽采用艾尔麦芽搭配巧克力麦芽和烘焙大麦，其中，艾尔麦芽色度5.5-7.5EBC，糖化力≥220WK；巧克力麦芽色度900-1100EBC，烘焙大麦色度1100-1300EBC；制备得到的麦汁浓度为10-12°P，极限发酵度≥68％，苦味质20-35EBC，色度100-150EBC。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式