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    RAPID METHOD OF PRODUCING NON-ALCOHOLIC AND ALCOHOLIC BEER
    2.
    发明公开
    RAPID METHOD OF PRODUCING NON-ALCOHOLIC AND ALCOHOLIC BEER 审中-公开

    公开(公告)号：US20240101940A1

    公开(公告)日：2024-03-28

    申请号：US18275198

    申请日：2022-01-31

    申请人： CERIA, INC.

    发明人： Keith VILLA

    IPC分类号： C12G3/08 ,  C12C5/02 ,  C12C12/04 ,  C12G3/025

    CPC分类号： C12G3/08 ,  C12C5/02 ,  C12C12/04 ,  C12G3/025

    摘要： A rapid method of brewing malt beverages having 0.0% alcohol by volume with the use of yeast in aerobic conditions. The yeast is inactivated by boiling after undergoing fermentative growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may also be fortified with alcohol to create alcoholic products, such as beer, kombucha, hard seltzer, wine spirits in a rapid time frame.

    Non-alcoholic beer
    5.
    发明授权
    Non-alcoholic beer 失效
    非酒精啤酒

    公开(公告)号：US06689401B1

    公开(公告)日：2004-02-10

    申请号：US08955717

    申请日：1997-10-22

    申请人： Egbert A. Pfisterer ,  Robert McCaig ,  James J. Fitzpatrick ,  Robert M. Graham

    发明人： Egbert A. Pfisterer ,  Robert McCaig ,  James J. Fitzpatrick ,  Robert M. Graham

    IPC分类号： C12C1100

    CPC分类号： C12C12/04 ,  C12G3/025

    摘要： A method of brewing a malt beverage having a low alcohol content is disclosed. A malt and cereal infusion having an extract content below about 14% is prepared, and boiled to obtain a wort. A predetermined quantity of hops are then added to said wort, which is then aerated. The wort is pitched with a yeast slurry to provide a cell count of about 80 to about 180 million yeast cells per ml and fermented at a temperature of about 3° C. to about 10° C. for 1 to 40 hours. The yeast is then removed from the fermented wort, and the resulting brew is filtered, and electrolyzed with a copper electrode to remove H2S. The alcohol concentration of the brew is then adjusted with carbonated water to a preselected level, and then the resultant brew is aged for at least 24 hours.

    摘要翻译： 公开了一种酿造低酒精含量的麦芽饮料的方法。 制备提取物含量低于约14％的麦芽和谷物浸液，并煮沸以获得麦芽汁。 然后将预定数量的啤酒花加到所述麦芽汁中，然后通风。 用酵母浆液调味麦芽汁以提供每毫升约80至约1.8百万个酵母细胞的细胞计数，并在约3℃至约10℃的温度下发酵1至40小时。 然后从发酵的麦汁中除去酵母，并将所得的酿造物过滤，并用铜电极电解以除去H 2 S. 然后将酿造的酒精浓度用碳酸水调节至预选的水平，然后将所得的酿造时间老化至少24小时。

    Starch-degrading benzymes derived from Clacosporium resinae
    6.
    发明授权
    Starch-degrading benzymes derived from Clacosporium resinae 失效
    衍生自Clacosporium resinae的淀粉降解苯并恶

    公开(公告)号：US4211842A

    公开(公告)日：1980-07-08

    申请号：US892747

    申请日：1978-04-03

    申请人： James J. Marshall

    发明人： James J. Marshall

    IPC分类号： C12G3/02 ,  C12N9/26 ,  C12N9/30 ,  C12N9/34 ,  C12N9/44 ,  C12D13/10

    CPC分类号： C12N9/2408 ,  C12G3/025 ,  C12N9/242 ,  C12N9/2428 ,  C12N9/2457 ,  C12Y302/01041 ,  Y10S435/815 ,  Y10S435/911

    摘要： A novel mixture of starch-degrading enzymes is produced by a strain of Cladosporium resinae (Strain ATCC No. 20495). One component of this mixture is a novel exo-.alpha.-glucanase (exo-pullulanase). The enzyme mixture is prepared by culturing the microorganism and recovering the enzyme mixture from the medium after removal of grown cells. Exopullulanase can be isolated by fractionation of the mixture. Both the mixture and the exo-pullulanase can be used in the manufacture of dextrose from starch, and alone or in conjunction with appropriate other starch-degrading enzymes, in the production of specific starch conversion products, including fructose syrups. Both the mixture and the exo-pullulanase can also be used for increasing the fermentability of high DE starch conversion products, for example, in production of low calorie alcoholic beverages.

    摘要翻译： 淀粉降解酶的新型混合物是由Cladosporium resinae菌株（菌株ATCC No.20495）产生的。 该混合物的一个组分是新的外切α-葡聚糖酶（外切链酶）。 通过培养微生物并在除去生长的细胞后从培养基中回收酶混合物来制备酶混合物。 可以通过混合物的分级分离外泌尿蛋白酶。 混合物和外支链淀粉酶都可用于制造淀粉中的葡萄糖，并且可以单独使用或与适当的其它淀粉降解酶结合使用，以生产特定的淀粉转化产物，包括果糖糖浆。 混合物和外支链淀粉酶也可以用于增加高DE淀粉转化产物的发酵能力，例如生产低热量酒精饮料。

    REDUCED CALORIE BEVERAGE OR FOOD PRODUCT AND PROCESS AND APPARATUS FOR MAKING SAME
    9.
    发明申请
    REDUCED CALORIE BEVERAGE OR FOOD PRODUCT AND PROCESS AND APPARATUS FOR MAKING SAME 审中-公开
    减少卡路里饮料或食品产品及其制造方法和装置

    公开(公告)号：US20150093470A1

    公开(公告)日：2015-04-02

    申请号：US14398728

    申请日：2013-07-23

    申请人： Square Son Intellectual Property, LP

    发明人： Luc Hobson

    IPC分类号： C12G3/08 ,  C12G3/02

    CPC分类号： C12G3/08 ,  A23L2/02 ,  A23L2/84 ,  A23L11/03 ,  A23L33/00 ,  A23L33/135 ,  C12G3/02 ,  C12G3/025

    摘要： The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. The process involves first converting at least some of the sugar in a plant-derived juice or liquid by fermenting it with yeast to produce a fermentation product containing ethanol and subsequently removing at least some of the ethanol from the fermentation product, while maintaining the fermentation product at a temperature of less than fifty-five degrees Celsius to produce the reduced calorie beverage or food product. The alcohol removal step is performed at temperatures of less than seventy-five degrees in order to reduce the impact upon flavour and nutritional properties, relative to conventional alcohol removal at or near boiling temperatures. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus.

    摘要翻译： 本发明涉及使用植物来源的果汁或液体的发酵并从其中除去乙醇来制备低热量饮料或食品的方法。 该方法包括首先通过用酵母发酵植物来源的果汁或液体中的至少一些糖，以产生含有乙醇的发酵产物，随后从发酵产物中除去至少一些乙醇，同时保持发酵产物 在低于五十五摄氏度的温度下生产低热量饮料或食品。 相对于在沸点或接近沸点温度下常规的醇去除，醇去除步骤在小于75度的温度下进行，以减少对风味和营养特性的影响。 本发明还涉及一种用于执行制备低热量饮料或食品的方法的装置以及使用该方法和装置产生的降低热量的果汁和果汁产品。

    Low Alcohol or Alcohol Free Fermented Malt Based Beverage and Method for Producing It
    10.
    发明申请
    Low Alcohol or Alcohol Free Fermented Malt Based Beverage and Method for Producing It 审中-公开
    低酒精或无酒精发酵麦芽饮料及其生产方法

    公开(公告)号：US20150017280A1

    公开(公告)日：2015-01-15

    申请号：US14372432

    申请日：2012-12-21

    申请人： Anheuser-Busch InBev S.A.

    发明人： Bart Vanderhaegen

    IPC分类号： C12C12/04 ,  C12G3/08 ,  C12C5/02

    CPC分类号： C12C12/04 ,  C12C5/026 ,  C12G3/025 ,  C12G3/06 ,  C12G3/08

    摘要： 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.

    摘要翻译： 公开了一种无酒精或低酒精发酵的麦芽饮料。 麦芽饮料的醇含量不超过1.0体积％ ％优选不大于0.7体积％。 具有接近酒精啤酒啤酒的香气概况的百分比。 该饮料具有7.00-30.00ppm乙酸乙酯和0.01-0.20ppm丁酸乙酯。 饮料优选具有0.05-2.00ppm的乙酸异戊酯; 0.01-0.10ppm丁酸乙酯; 和0.01-0.05ppm己酸乙酯。 该饮料优选具有高级醇5.00-30.00ppm（异 - ）戊醇。 （异）戊醇定义为3-甲基丁醇和2-甲基丁醇的总和。