Class / Patent application number | Description | Number of patent applications / Date published |
435093000 | Mashing or wort making | 10 |
20090269817 | PRETREATMENT OF GRAIN SLURRY WITH ALPHA-AMYLASE AND A HEMICELLULASE BLEND PRIOR TO LIQUEFACTION - A method of preparing a low viscosity slurry that includes grinding a small grain to produce a flour. The flour is mixed with water to form a slurry. An alpha-amylase enzyme and a hemicellulase blend enzyme are mixed into the slurry and allowed to convert the slurry into a mash. A saccharifying enzyme is mixed into the mash. It is possible to use coarse grains such as grain sorghum and maize in conjunction with the small grains. | 10-29-2009 |
20090269818 | Mashing Process - 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. | 10-29-2009 |
20100035304 | METHOD OF PRODUCING A MASH EXTRACT AND AN APPARATUS FOR CARRYING OUT SUCH METHOD - One aspect of the invention concerns a method comprising:
| 02-11-2010 |
20120077232 | SYSTEM AND METHOD FOR CONTROLLING A FERMENTATION PROCESS - A method for controlling a fermentation process includes injecting a mash into a fermenter and injecting a liquid yeast additive into the fermenter. The liquid yeast additive is injected in a closed-loop manner. The method may be used to control the fermentation processes of one or more fermenters operating in parallel. | 03-29-2012 |
20120288899 | CONTINUOUS METHOD OF PRODUCING A MASH EXTRACT - The present invention relates to a mash extract and a continuous method of producing the mash extract by decoction mashing. The method comprises: (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; (c) subjecting the decoction suspension to a first heat treatment at 60-85° C. and then a second heat treatment at a higher temperature; (d) combining the heated decoction suspension from the second heat treatment with the aqueous malt enzyme suspension to obtain a mash; (e) maintaining the mash at 35-85° C. for a time; and (f) removing spent grain from the heated mash to produce a mash extract. | 11-15-2012 |
20140170712 | Mashing Process - 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. | 06-19-2014 |
20140329283 | ENZYMES - 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. | 11-06-2014 |
20150093789 | METHOD FOR ENHANCING OIL PRODUCTION FROM GRAIN - A process for increasing oil yield from grain that includes passing a grain-based liquid stream of an alcohol production process through a cavitation apparatus to apply cavitational energy to the grain-based liquid stream, wherein the cavitational energy is applied to the grain-based liquid stream prior to a distillation phase of the alcohol production process. | 04-02-2015 |
20150307825 | Apparatus and Method for Grain Steeping, Germinating, Kiln Drying and Fermenting, and/or Combinations Thereof - The invention relates to a method and a device for steeping, germinating, kilning, fermenting grain, wherein the device comprises a container ( | 10-29-2015 |
20160060658 | FERMENTATION SYSTEM FOR DRY MILL PROCESSES - Methods of and system for growing higher and stronger levels of yeast in the Yeast Tank and Fermenter Tank during the fermentation filling cycle are provided. The yeast growth is reconfigured by continuing pumping yeast under the most active conditions while at a lower YCC (yeast cell count) into the Fermenter Tank during a filling period. A measurable and useful parameter, % DT/% Yeast by weight ratio (or “food” to yeast ratio), is introduced (e.g., % DT=glucose), which offers information on the health status of the yeast. | 03-03-2016 |