| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426014000 | Including removal of alcohol from fermented substrate or fermentation of de-alcoholized substrate | 13 |
| 20090047382 | PROCESS FOR STARCH LIQUEFACTION AND FERMENTATION - The presently disclosed subject matter provides improved processes for processing starch from plant sources, including processes for starch liquefaction, for simultaneous liquefaction and saccharification, and for the preparation of ethanol. These processes can be performed without a pH adjustment and at relatively low temperatures. The processes can involve the use of starch-containing plant material derived from plants that express starch-digesting enzymes. The presently disclosed subject matter further relates to improved processes for the preparation of other starch-derived products, including dried distiller grain (dried distiller grain) and dried distiller grain and solubles (dried distiller grain and solubles), and to the starch-derived products, themselves. | 02-19-2009 |
| 20090214702 | PROCESSING METHOD AND DEVICE FOR EXTRUSION OF BEER ADJUNCT WITH OR WITHOUT ENZYMES ADDED, AND SACCHAROGENIC METHOD FOR EXTRUDED BEER ADJUNCT - This invention relates generally to the field of beer brewing, specifically to a processing method and a device for the extrusion of beer adjunct with or without enzymes added, and a saccharogenic method for the extruded beer adjunct. The processing method and the device of this invention are such that the starch in the beer adjunct extruded with or without enzymes added can be degraded more thoroughly, the saccharification time can be shortened, and the recoverable ratio of wort extract and therefore the production yield of beer can be increased further, as compared to the processing method, the device and the saccharogenic method of the prior art extrusion-cooking version. Meanwhile this invention spared the mashing and liquefying of beer adjunct mash at the temperature of 100 degrees C. as is common in the technology of traditional beer production. | 08-27-2009 |
| 20100040731 | ARABINOXYLO-OLIGOSACCHARIDES IN BEER - This invention provides beers with increased amounts of soluble arabinoxylans having an average degree of polymerisation (DP) below 50 for improving or significantly altering their mouthfeel. This invention also provides methods for enriching a wort or beer with such soluble arabinoxylans during the brewing process. | 02-18-2010 |
| 20100047386 | Method of making alcohol concentrate - One embodiment of the present invention is method for making an alcohol concentrate using a nested batch fermentation process, wherein multiple rounds of wort fermentation, distillation and refortification, is described. The rounds are repeated until the desired concentration of fermented wort is obtained. Another embodiment of the present invention is a method for a continuous fermentation process, wherein portions of the fermentation are distilled and the remaining wort is returned to the active fermentation. This process is repeated until the desired concentration of the fermented wort is obtained. Yet another embodiment of the present invention is a method for extraction of hops compounds, wherein the distilled alcohol from the nested or continuous fermentation process is used. | 02-25-2010 |
| 20100297290 | ALTERNATIVE METHOD FOR RUM PRODUCTION REDUCING POLLUTION AND BYPASSING UPGRADE OF POLLUTION CONTROLS - A method and process for producing a high quality, high-end ethanol product from a lower quality, low-end ethanol product. The method and process can eliminate or reduce waste disposal costs for a distillery constrained by its location from employing an acceptable, cost-effective waste disposal method. | 11-25-2010 |
| 20110159144 | IMPROVED METHOD OF BREWING BEER - The invention is related to a method of brewing beer comprising the steps of fermenting wort in a batch fermenter, and centrifuging the fermented wort, wherein the centrifuging step is done by using a disc stack centrifuge. | 06-30-2011 |
| 20120282371 | PROCESSING COCOA BEANS AND OTHER SEEDS - A method of treating seeds includes placing a bulk quantity of seeds in a container, forming a mass in the container, the mass including the bulk quantity of seeds, liquid, and a live starter culture, fermenting the mass in the container, and separating the seeds from the fermented liquid. In some embodiments, the seeds are cocoa beans or coffee beans. A liquid includes fermentation products of a mixture including a multiplicity of seeds. The fermentation products include alcohols, pigments, and flavors derived from the seeds. | 11-08-2012 |
| 20130108735 | LOW ALCOHOL OR ALCOHOL FREE FERMENTED MALT BASED BEVERAGE AND METHOD FOR PRODUCING IT | 05-02-2013 |
| 20130280373 | METHOD FOR PRODUCING A LIQUID WITH REDUCED SACCHARIDE CONTENT - The present invention provides methods for producing a liquid comprising: (a) providing a first liquid comprising an extract of plant material; (b) filtering the first liquid with a filter having a pore size between 4000 and 100 Dalton to generate a second liquid comprising more components having a size larger than the pore size of the filter, including at least 18% of the saccharides, and a third liquid comprising more components having a size smaller than the pore size of the filter; (c) incubating the second liquid with microorganisms under conditions allowing a fermentation until the saccharide content of the second liquid is reduced by at least 20% due to microbial fermentation; (e) removing at least 80% of the alcohol or 80% of other fermentation products from the fermented liquid to obtain a fourth liquid; (f) combining at least a part of the fourth liquid with at least a part of the third liquid. The present invention further provides liquids, fruit juices and food additives obtainable by these methods. | 10-24-2013 |
| 20150017280 | Low Alcohol or Alcohol Free Fermented Malt Based Beverage and Method for Producing It - 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. | 01-15-2015 |
| 20150064306 | METHOD OF MAKING ALCOHOL CONCENTRATE - One embodiment of the present invention is a method for making a beverage, such as an alcoholic or non-alcoholic beer, the method comprising performing a first fermentation step using a first set of fermentation ingredients to create a first fermented solution; removing a first collection of alcohol and aromatics from the first fermented solution to create a first de-alcoholized solution; adding a second set of fermentation ingredients to the first de-alcoholized solution; performing a second fermentation step using the second set of fermentation ingredients in the first de-alcoholized solution to create a second fermented solution; creating a beverage, wherein creating the beverage comprises using the second fermented solution and at least a portion of a previous collection of alcohol and aromatics. | 03-05-2015 |
| 20150093470 | REDUCED CALORIE BEVERAGE OR FOOD PRODUCT AND PROCESS AND APPARATUS FOR MAKING SAME - 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. | 04-02-2015 |
| 20190144805 | REDUCED CALORIE BEVERAGE OR FOOD PRODUCT AND PROCESS AND APPARATUS FOR MAKING SAME | 05-16-2019 |
