| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | Malt production | JP5553580 | 1980-04-28 | JPS56137878A | 1981-10-28 | BASU JIYAKOBUSU ARUBAASU |
| 2 | JPS5756873B2 - | JP5553580 | 1980-04-28 | JPS5756873B2 | 1982-12-01 | BASU JAKOBUSU ARUBAASU |
| 3 | Method of processing seeds or cereal to accelerate natural germination | EP79302837.4 | 1979-12-10 | EP0030575A1 | 1981-06-24 | Davidson, Maxwell Wingate |
The invention is concerned with a method of processing seeds or cereal to accelerate natural germination in which a bed of seeds or cereal are steeped in water which is oxygenated by circulation therethrough of a stream of oxygenated air, the temperature of the bed is controlled during steeping by cooling the circulating oxygenated air, the body of water is drained from the bed, oxygenated air is passed through the bed to dry the seeds or cereal, and the temperature of the bed is controlled during the drying step whereby the bed of seeds or cereal is pregerminated. Advantages of the invention are that the seeds or cereal are in a condition ready for immediate germination when requied but may be stored for a indefinite period of time. Also when the seeds or cereal are or is planted they can grow immediately since they have the correct moisture uptake, and further the germination and original growth phases are uniformly and actively promoted by the oxygenated reaction. |
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| 4 | Method for producing a malted grain | JP50638898 | 1997-07-23 | JP4040101B2 | 2008-01-30 | イセランタン，ダーク; コッパン，テオ; デルクール，ジャン |
| 5 | Method for producing a malted grain | JP50638898 | 1997-07-23 | JP2000516803A | 2000-12-19 | イセランタン，ダーク; コッパン，テオ; デルクール，ジャン |
| (57)【要約】 含水させるステップが、原料の水分が２０〜６０重量％になるまでの一つ以上の段階を含み、発芽の後、含水させた穀物を、好ましくは、含水量が２〜１５重量％になるまで、温度を４０〜１５０℃まで上げることによってキルニングを行い、そして糸状菌と酵母を含む一種以上の細菌および／または一種以上の真菌を含んでいる群から選択された一種以上の微生物培養物を、前記穀物の麦芽化工程を行う前または該工程を実施中または該工程を実施した後に一回以上添加し、そして少なくとも一種の前記微生物培養物を活性化胞子によって接種する麦芽化穀物の製造方法を提供するものである。 前記活性化胞子は、休眠時の大きさより有意に膨潤し、さらに詳しく述べれば、その胞子の大きさは、好ましくは休眠時の大きさの１．２〜１０倍になりおよび／または一胞子当たり一つ以上の発芽管を有している。 | ||||||
| 6 | PROCESSES FOR MAKING SPROUTED WHOLE GRAINS AND PRODUCTS COMPRISING SPROUTED WHOLE GRAINS | US15018299 | 2014-08-05 | US20160205951A1 | 2016-07-21 | Katrina CHRISTIANSEN; Xiang S. YIN |
| Disclosed herein is a process for producing a sprouted grain comprising steeping at least one grain at a temperature from about 2° C. to about 29° C. for a period of time less than about 24 hours to a moisture content ranging from about 29% to about 38%; optionally, germinating the at least one grain for less than about 2 days; and kilning with controlled air circulation the at least one grain at a temperature ranging from at least about 49° C. to about 93° C. for less than about 20 hours to a moisture content of about 7% to about 16%. Also disclosed herein is a sprouted grain prepared from the processes disclosed herein. Further disclosed herein are a dough comprising sprouted whole grains prepared from the processes disclosed herein, as well as baked goods and beverages comprising sprouted whole grains prepared from the processed disclosed herein. | ||||||
| 7 | Process for the preparation of malted cereals | US08898736 | 1997-07-23 | US07241462B2 | 2007-07-10 | Theo Coppens; Jan Delcour; Dirk Iserentant |
| Process for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature between 5 and 30° C. preferably between 10 and 20° C., until the material has a moisture content between 20 and 60% by weight, preferably between 38 and 47%, wherein after a germination period between 2 and 7 days, preferably between 3 to 6 days at a temperature between 10 and 30° C., preferably between 14 and 18° C., the steeped and germinated cereals are preferably kilned by increasing the temperature to values between 40 and 150° C. until the material has a moisture content between 2 and 15% by weight, and wherein one or more microbial cultures selected from the group consisting of one or more bacteria and/or one of more activated spores are added in one or more times during the process. | ||||||
| 8 | Treatment of germinating malting grain | US10149044 | 2002-10-03 | US20030148012A1 | 2003-08-07 | Lionel Scott |
| A method of treating malting grain, in which the grian is subjected to a water restriction stress after commencement of germination under normal conditions. The grain is germinated in a grain-germinating environment but before completion of germination is subjected to said water-restriction stress by reducing the amount of water available to the grain within said environment. This is done for at least one time-interval sufficient to modify, as compared with normally-germinated grain, at least one of the following parameters, namely: (i) the amount of soluble sugars in a hot water extract; (ii) the alpha-amylase level; (iii) the degree of root and shoot growth; (iv) the total nitrogen content and the soluble nitrogen ratio; and/or (v) the diastatic power; as determined in the germinated and thus-treated grain. Preferably the water restriction stress is imparted by lowering the relative humiditity of air flowing around the grain within a germination environment to below 95%. The invention also relates to grain treated by such methods and malt produced from such grain. | ||||||
| 9 | Installation for producing malt | US3730845D | 1969-04-15 | US3730845A | 1973-05-01 | SCHULTZ R |
| AN INSTALLATION FOR PRODUCING GREEN OR CURED MALT HAVING A CLOSED ANNULAR CHAMBER, AN ANNULAR CONDUIT BELOW THE FLOOR OF THE CHAMBER AND SLOPING RADIALLY INWARDLY AND DOWNWARD TO FORM AN ANNULAR PIPE WHICH EXTENDS UPWARD THROUGH THE CENTER OF THE ANNULAR CHAMBER TO AN AIR CONDITIONING UNIT WHICH IS CONNECTED BACK TO THE CHAMBER ABOVE A PREDETERMINED LEVEL FOR THE STEEPING WATER.
D R A W I N G |
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| 10 | Apparatus for the preparation of malt | US18688962 | 1962-04-12 | US3205152A | 1965-09-07 | KARL GEYS |
| 11 | Method of processing seeds or cereal to accelerate natural germination | US100742 | 1979-12-06 | US4315380A | 1982-02-16 | Maxwell W. Davidson |
| The invention is concerned with a method of processing seeds or cereal to accelerate natural germination in which a bed of seeds or cereal are steeped in water which is oxygenated by circulation therethrough of a stream of oxygenated air, the temperature of the bed is controlled during steeping by cooling the circulating oxygenated air, the body of water is drained from the bed, oxygenated air is passed through the bed to dry the seeds or cereal, and the temperature of the bed is controlled during the drying step whereby the bed of seeds or cereal is pregerminated.Advantages of the invention are that the seeds or cereal are in a condition ready for immediate germination when required but may be stored for a indefinite period of time. Also when the seeds or cereal are or is planted they can grow immediately since they have the correct moisture uptake, and further the germination and original growth phases are uniformly and actively promoted by the oxygenated reaction. | ||||||
| 12 | Process for the manufacture of worts | US519010 | 1974-10-29 | US4004034A | 1977-01-18 | Alain Delhaye; Manfred M. Moll; James R. Pollock |
| Wort suitable for making e.g. beer is produced by extracting ground chit malt with a mixture of hot water and malt, the proportion of malt being 10 to 40% by weight on a solids basis of the dry weight of the mixture of ground chit malt and malt. | ||||||
| 13 | Discharge mechanism for shaft kiln | US3704011D | 1971-08-12 | US3704011A | 1972-11-28 | HAND JOHN W; LOCKWOOD DON L; HARRIS ROBERT K |
| A positive displacement volumetric discharge mechanism of the screw auger conveyor type. A series of radially disposed conical screw type augers and underlying retarder plates substantially close the lower end of an annular chamber of a vertical shaft kiln. The augers are rotated to convey solid materials from a bed of such materials in the kiln chamber radially outwardly to an annular discharge throat. The conical augers are formed so that the volume of material conveyed increases with the radial distance from the center of the kiln in order to maintain a constant and uniform downward flow of solid materials throughout out the cross section of the kiln.
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| 14 | Process for malting germinated grain | US3619373D | 1968-06-07 | US3619373A | 1971-11-09 | DIXON BERNARD; COMRIE ALAN ARTHUR DOUGLAS |
| A process of malting for the production of acid malt involving subjecting grain having a low percentage of potential extract (less than 75 percent) to oxygen-free conditions at chitting (rootlet emergence) or at an early stage after chitting. The period of exposure to these conditions is at least 2 days at temperatures of 10* C. to 36* C. and the preferred moisture content of the grain is high (35 to 50 percent). Drying temperatures are low (i.e., below about 55* C.) if normal colored acid malt is needed, but a novel and very highly colored dried acid malt may be obtained if drying is carried on at temperatures above 80* C.
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| 15 | Malting apparatus | US3589684D | 1968-05-31 | US3589684A | 1971-06-29 | DIXON BERNARD |
| A malting vessel has a vertical tube set within it, with its ends spaced from the top and bottom of the vessel, and there is a feed screw or a gas stream active in the tube so that a circulation of contents may be set up throughout the vessel, at will. Air or other gas at controlled temperature, humidity and pressure can be injected into the vessel at any time. When a feed screw is used it preferably has a special construction, with a conically flared lower end, the pitch of the screw in this region being progressively inversely proportional to its diameter. A novel method of malting involves the setting up of a circulation of grain in a vessel in such a way that part of the grain batch is rising while another part is falling, gas being optionally injected at least into the part of the circulation where grain is falling.
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| 16 | Novel malt produced using combination of high temperature kilning and gum arabic | US24261862 | 1962-12-06 | US3149052A | 1964-09-15 | ERIC KNEEN; WILLIAM FITZSIMONS JAMES |
| 17 | Solar Powered Brewing of Beverages | US12895508 | 2010-09-30 | US20140186493A1 | 2014-07-03 | Joseph Bair |
| 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. Also described, are a wort, a mash, solar roasted grains, roasted hops, the beverages that can be produced from said wort, mash, roasted grains, roasted hops and a kit for conducting solar brewing. | ||||||
| 18 | PROCESS FOR THE PREPARATION OF MALTED CEREALS | US08898736 | 1997-07-23 | US20010001673A1 | 2001-05-24 | THEO COPPENS; JAN DELCOUR; DIRK ISERENTANT |
| Proces for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature and 30null C. preferably between 10 and 20null C., until the material has a moisture content between 20 and 60% by weight, preferably between 38 and 47%, wherein aftr a germination period between 2 and 7 days, preferably between 3 to 6 days at a temperature between 10 and 30null C., preferably between 14 and 18null C., the steeped and germinated cereals are preferably kilned by increasing the temperature to values between 40 and 150null C. until the material has a moisture content between 2 and 15% by weight, and wherein one or more microbial cultures selected from the group consisting of one or more bacteria and/or one of more activated spores are added in one or more times during the process. | ||||||
| 19 | Preparation of malt and beer having a low nitrosamine content | US498036 | 1983-05-31 | US4513013A | 1985-04-23 | Vas J. Aalbers |
| During the kilning of germinated barley in the course of a malting operation nitrosamines are usually formed and ultimately these end up in beer obtained from such malt. It has been found that such formation of nitrosamines can be suppressed even in the absence of sulphur dioxide when the germinated barley is treated with a solution or dispersion of saccharides before it is kilned. | ||||||
| 20 | Device for preparing brewing malt | US3589270D | 1969-06-12 | US3589270A | 1971-06-29 | SCHLIMME GISBERT; TSCHIRNER MANFRED |
| A single apparatus for preparing brewing malt in three steps, namely steeping, germinating and drying. A horizontal rotary annular perforated rack arranged in a cylindrical trough is charged with the material to be treated and while placed on the rotating rack is firstly steeped in water introduced into the trough below the rack. After the water has been discharged, the germinating step is performed by introducing air conveyed by a fan into the space between the rack and the bottom of the trough and upwardly through the material, which latter is turned by a horizontal series of vertically arranged turning worms which as a unit may be horizontally moved into the material on the rotating rack, the unit of worms being vertically movable into the layer of material and again outwardly therefrom. During the final drying step, the same fan is used to circulate heated air through the material on the rotating rack, and the dried material then discharged from the rack by a conveyor which may be lowered into the material on the rack. The material is then discharged into a worm conveyor leading to a discharge pipe. As conveyor may serve an endless conveyor with buckets which scoop the material from the rack.
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