| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | β－葡聚糖产物及从谷物中提取的方法 | CN97199439.0 | 1997-09-25 | CN1235552A | 1999-11-17 | K·R·摩根 |
| 一种用水提取而无需使谷物中的酶失活即可从谷物中得到β－葡聚糖的方法。一种通过控制提取时间来控制从谷物中提取的β－葡聚糖的平均分子量的方法。一种从β－葡聚糖水溶液回收β－葡聚糖的方法,它包括将该溶液冻结;然后让其解冻并将固体从所得悬浮液中分离出来。用这些方法中的任一种制得的β－葡聚糖。一种当将β－葡聚糖的热溶液冷却时会形成凝胶的β－葡聚糖。β－葡聚糖在治疗各种疾病中的应用。在化妆品和食品中作为添加剂的应用,和作为成膜剂的应用。一种已提取了β－葡聚糖、可在动物饲料和酿造作业中使用的谷物。 | ||||||
| 22 | MALT EXTRACT | US14766056 | 2014-02-05 | US20150366245A1 | 2015-12-24 | Gerrit Dirk Johannes VAN EGEREN |
| The invention relates to a method for producing a malt extract, comprising the following steps: a) providing a malt extract, b) treating the malt extract with amyloglucosidase in order to obtain a malt extract hydrolysate, c) treating the malt extract hydrolysate with glucose isomerase in order to obtain an isomerized malt extract hydrolysate, d) adding non-hydrolyzed malt extract, wherein the ratio of non-hydrolyzed malt extract to isomerized malt extract hydrolysate is in the range of 1:20 to 1:1, with respect to the dry substance portion, in order to obtain a partially hydrolyzed malt extract, e) at least partially removing water to a dry substance content of more than 68 wt %. | ||||||
| 23 | BARLEY FOR PRODUCTION OF FLAVOR-STABLE BEVERAGE | US14279569 | 2014-05-16 | US20150218498A1 | 2015-08-06 | Klaus BREDDAM; Ole OLSEN; Birgitte SKADHAUGE; Finn LOK; Soren KNUDSEN; Lene Molskov BECH |
| According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which-through further enzymatic or spontaneous reactions-may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off flavors, even after prolonged storage of the beverage. | ||||||
| 24 | BARLEY FOR PRODUCTION OF FLAVOR-STABLE BEVERAGE | US12951569 | 2010-11-22 | US20110195151A1 | 2011-08-11 | Klaus Breddam; Ole Olsen; Birgitte Skadhauge; Finn Lok; Søren Knudsen; Lene Mølskov Bech |
| According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which-through further enzymatic or spontaneous reactions-may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off flavors, even after prolonged storage of the beverage. | ||||||
| 25 | METHOD FOR REDUCING ORAL CAVITY STIMULATING SUBSTANCE OF SPROUTED GRAIN | US12097934 | 2006-12-15 | US20100009032A1 | 2010-01-14 | Norihiko Kageyama; Koichi Nakahara |
| A method for reducing oral cavity stimulating substance of a sprouted grain such as malt, in which oral cavity stimulating substance contained in a sprouted grain is hydrolyzed, removed by adsorption, degraded by an enzyme, or removed by separation, whereby the content thereof is reduced. | ||||||
| 26 | Barley for Production of Flavor-Stable Beverage | US10598779 | 2005-03-09 | US20090029000A1 | 2009-01-29 | Klaus Breddam; Ole Olsen; Birgitte Skadhauge; Finn Lok; Soren Knudsen; Lene Molskov Bech |
| According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which-through further enzymatic or spontaneous reactions may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off flavors, even after prolonged storage of the beverage. | ||||||
| 27 | Method for minimizing beta glucan problems in beer brewing | US09800020 | 2001-03-05 | US20020164400A1 | 2002-11-07 | Kenneth A. Berg |
| A method of producing wort or beer which avoids or minimizes problems encountered with high beta glucan content such as slow lautering of wort, slow filtration of beer, decreased yields, gel precipitations in the package, unfilterable beer haze, and colloidal instability. This method involves modifying the malt to an extent which reduces the beta glucan content to a sufficiently low value such that these problems are avoided or minimized sufficiently. An undesirable side effect of malting to this extent is that certain undesirable constituents, such as color components (causing the beer to be dark) and certain proteins, are formed. An adsorbent is contacted with the wort or beer to remove these undesirable constituents from the wort or beer. The adsorption step preferably utilizes clay, such as montmorillonite or bentonite, that can be readily filtered. | ||||||
| 28 | Method for malting seeds | US09736961 | 2000-12-14 | US20010043966A1 | 2001-11-22 | Rita M. Delrue; Theo Coppens; Jan Delcour; Iris Noots; Christ Michiels |
| The invention provides process or method of malting cereal seeds, such as barley, wheat, rye, corn, oats, rice, millet and sorghum which process includes reducing the microbial level in the seeds prior to steeping, malting and the introduction of a starter culture used in the malting process According to the invention, the reduction of microbial levels permits efficient use of starter cultures, such as molds, yeasts, bacteria, spores and activated spores. | ||||||
| 29 | Preparation of a beer-type beverage | US764567 | 1977-02-01 | US4073947A | 1978-02-14 | Paul R. Witt, Jr. |
| A non-distilled beer-type beverage is produced from a wort prepared from hydrolyzed starch that is fortified with a protein hydrolyzate, a source of ammonium ions and potassium phosphate. | ||||||
| 30 | Methods and apparatus for the preparation of pale malt | US581165 | 1975-05-27 | US4020562A | 1977-05-03 | Heinz Weyermann |
| Green malt is withered in a stream of humidified air heated to a temperature not greater than 60.degree. C. and thereafter dried in a stream of air at a temperature of up to 85.degree. C. to produce pale malt, in apparatus including a drying kiln, a temperature sensor in the outlet stream of air from said kiln, and a valve operable by the temperature sensor to recycle at least part of said outlet stream of air from said kiln to the air inlet of said kiln. | ||||||
| 31 | 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. | ||||||
| 32 | Intermediates in brewing | US31590972 | 1972-12-18 | US3821419A | 1974-06-28 | POLLOCK J |
| A brewing process uses a special malt in the grist, and this enables a high proportion of adjunct to be used. The total amount of adjunct used, either in the grist or in the wort produced by meshing a grist, or both, is 30 percent or more.
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| 33 | Apparatus for contacting a free-flowing particulate solid with a fluid | US3742613D | 1971-12-28 | US3742613A | 1973-07-03 | VON GIMBORN C |
| Coffee, cocoa, malt, and other free-flowing, granular solid materials may be roasted in a stream of hot air in a drum rotating about its horizontal axis and axially divided into compartments by annular, radial partitions. The compartments are connected in axial sequence by channels outside the drum cavity which communicate with the compartments through apertures in the circumference of the drum. The solid material is fed to the axially first compartment and discharged from the axially last compartment, the dwell time in each compartment being determined by the spacing of the partitions and the effective flow sections of the channels. Hot air is blown into each compartment from nozzles mounted on a stationary support centered in the drum, the discharge orifices of the nozzles being submersed in the granular material.
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| 34 | Preparation of a low carbohydrate beer | US3717471D | 1972-02-01 | US3717471A | 1973-02-20 | SFAT M; MORTON B |
| A LOW CARBOHYDRATE ALCOHOLIC BEER IS PRODUCED BY SUBJECTING BARELY MALT TO AQUEOUS EXTRACTION UNDER CONDITIONS FAVORABLE TO THE EXTRACTION OF PROTEIN WHILE UNFAVORABLE TO THE EXTRACTION OF CARBOHYDRATE, ADDING A HIGHLY FERMENTABLE SUGAR TO THE RESULTING EXTRACT TO PRODUCE A BREWERS WORT LOW IN UNFERMENTABLE CARBOHYDRATES, AND FERMENTING THE RESULTING WORT.
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| 35 | 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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| 36 | 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 |
| 37 | Beer and malt beverage concentrates and process for producing same | US5337660 | 1960-09-01 | US3113029A | 1963-12-03 | HERNANDEZ MIGUEL A |
| 38 | Starch product and method of making same | US4554635 | 1935-10-18 | US2115157A | 1938-04-26 | BULFER AUGUST J; HORESI ANTHONY C |
| 39 | Process of production of malt sirup | US42028030 | 1930-01-11 | US2000169A | 1935-05-07 | GORE HERBERT C; STEPHEN JOZSA; FREY CHARLES N |
| 40 | Manufacture of malt liquids | US25416428 | 1928-02-13 | US1747785A | 1930-02-18 | MITCHEL CHESTER A |
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