AR112952A1 - Método para producción de una composición polifenólica a partir de malta de cebada - Google Patents
Método para producción de una composición polifenólica a partir de malta de cebadaInfo
- Publication number
- AR112952A1 AR112952A1 ARP180102353A ARP180102353A AR112952A1 AR 112952 A1 AR112952 A1 AR 112952A1 AR P180102353 A ARP180102353 A AR P180102353A AR P180102353 A ARP180102353 A AR P180102353A AR 112952 A1 AR112952 A1 AR 112952A1
- Authority
- AR
- Argentina
- Prior art keywords
- mixture
- malt
- phase
- fraction
- water
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title abstract 12
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title abstract 5
- 238000000034 method Methods 0.000 title abstract 5
- 240000005979 Hordeum vulgare Species 0.000 title abstract 2
- 235000007340 Hordeum vulgare Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 239000007788 liquid Substances 0.000 abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 3
- 235000013405 beer Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/042—Mixing malt with water
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
- A61K31/192—Carboxylic acids, e.g. valproic acid having aromatic groups, e.g. sulindac, 2-aryl-propionic acids, ethacrynic acid
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
- A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
- A61K31/216—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acids having aromatic rings, e.g. benactizyne, clofibrate
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/33—Heterocyclic compounds
- A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
- A61K31/35—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
- A61K31/352—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. methantheline
- A61K31/353—3,4-Dihydrobenzopyrans, e.g. chroman, catechin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/7028—Compounds having saccharide radicals attached to non-saccharide compounds by glycosidic linkages
- A61K31/7034—Compounds having saccharide radicals attached to non-saccharide compounds by glycosidic linkages attached to a carbocyclic compound, e.g. phloridzin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P35/00—Antineoplastic agents
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/16—After-treatment of malt, e.g. malt cleaning, detachment of the germ
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/04—Beer with low alcohol content
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/28—After-treatment, e.g. sterilisation
- C12C7/287—Treating beerwort with hopextract
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
Landscapes
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Animal Behavior & Ethology (AREA)
- Epidemiology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Emergency Medicine (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Método para producción de una composición polifenólica a partir de malta de cebada, que comprende las etapas fundamentales de: molienda de los granos de malta y fraccionamiento en dos fracciones, 20% y 80%; mezclado de cada una de las dos fracciones con agua de manera de obtener una mezcla A y una mezcla B, la mezcla A siendo preparada con la fracción de 20% para obtener un mezclado de malta en agua hasta una concentración final de 9,5% a 20%, la mezcla B siendo preparada con la fracción de 80% para obtener un mezclado de malta en agua hasta una concentración final de 33% a 60%; ciclo térmico; separación del componente líquido, del componente sólido; hervor del componente líquido y agregado del lúpulo; enfriamiento rápido del mosto; almacenamiento; en donde dicho ciclo térmico comprende una primera fase y una segunda fase, en donde la primera fase se aplica a la fracción de 20% (mezcla A) y la segunda fase se aplica a la mezcla A agregándole la mezcla B. Una composición polifenólica obtenida según el presente método se encuentra caracterizada por el hecho de estar en forma líquida, en polvo, desecada, liofilizada, su uso se relaciona con bebida o cerveza de acuerdo con el presente método no obtenido por métodos de fermentación.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT102017000096298A IT201700096298A1 (it) | 2017-08-25 | 2017-08-25 | Metodo per la produzione di una composizione polifenolica a partire da malto d’orzo |
Publications (1)
Publication Number | Publication Date |
---|---|
AR112952A1 true AR112952A1 (es) | 2020-01-08 |
Family
ID=60991218
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP180102353A AR112952A1 (es) | 2017-08-25 | 2018-08-16 | Método para producción de una composición polifenólica a partir de malta de cebada |
Country Status (7)
Country | Link |
---|---|
US (2) | US11564897B2 (es) |
EP (1) | EP3673038A1 (es) |
CN (1) | CN111263805B (es) |
AR (1) | AR112952A1 (es) |
CA (1) | CA3073374A1 (es) |
IT (1) | IT201700096298A1 (es) |
WO (1) | WO2019038658A1 (es) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20200268027A1 (en) | 2017-10-06 | 2020-08-27 | Cargill, Incorporated | Stabilized steviol glycoside compositions and uses thereof |
WO2020210161A1 (en) | 2019-04-06 | 2020-10-15 | Cargill, Incorporated | Methods for making botanical extract composition |
JP2022527518A (ja) | 2019-04-06 | 2022-06-02 | カーギル インコーポレイテッド | 感覚改質剤 |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB962286A (en) * | 1962-04-25 | 1964-07-01 | Falstaff Brewing Corp | Process for producing a boiled malt wort |
DE10132953A1 (de) * | 2001-07-06 | 2003-01-16 | Beiersdorf Ag | Verwendung von Hopfen-bzw. Hopfen-Malz-Extrakten in kosmetischen oder dermatologischen Zubereitungen zur Prophylaxe gegen und Behandlung von degenerativen Hauterscheinungen |
DE10256166B4 (de) * | 2002-12-02 | 2008-10-23 | Technische Universität München | Verfahren zur Herstellung eines xanthohumolhaltigen Getränkes aus Malz- und/oder Rohfruchtwürze sowie derart hergestelltes Getränk |
TWI253468B (en) | 2004-05-25 | 2006-04-21 | Taiwan Tobacco & Liquor Corp | Method for producing beer-like and alcohol-free fermented beverage |
KR100671460B1 (ko) * | 2004-06-22 | 2007-01-18 | (주)현덕비엔티 | 폴리페놀을 함유한 기능성 알코올 음료 |
WO2007016578A2 (en) * | 2005-07-29 | 2007-02-08 | Bioactives, Inc. | Prenylflavonoid formulations |
DE102005056652A1 (de) | 2005-11-25 | 2007-05-31 | Südzucker AG Mannheim/Ochsenfurt | Präparat enthaltend eine polyphenolhaltige Zusammensetzung und Isomaltulose |
CA2544488A1 (en) * | 2006-05-01 | 2007-11-01 | Chemisch Biochemisch Onderzoekscn | Use of hop polyphenols in beer |
WO2007146318A2 (en) | 2006-06-13 | 2007-12-21 | Ideamed Llc | Fluid compositions comprising polyphenols and methods for making and packaging the same |
US9782362B2 (en) * | 2012-07-26 | 2017-10-10 | Ta-Xan Ag | Uses of compositions containing a roasted extract and xanthohumol |
CN103834516A (zh) * | 2012-09-03 | 2014-06-04 | 高岩 | 一种麦芽汁中添加啤酒花的工艺方法 |
KR102315236B1 (ko) * | 2012-12-28 | 2021-10-19 | 산토리 홀딩스 가부시키가이샤 | 톡 쏘는 맛이 부여된 논알코올의 맥주 맛 음료 |
-
2017
- 2017-08-25 IT IT102017000096298A patent/IT201700096298A1/it unknown
-
2018
- 2018-08-16 AR ARP180102353A patent/AR112952A1/es unknown
- 2018-08-20 US US16/641,888 patent/US11564897B2/en active Active
- 2018-08-20 WO PCT/IB2018/056283 patent/WO2019038658A1/en unknown
- 2018-08-20 CN CN201880069150.4A patent/CN111263805B/zh active Active
- 2018-08-20 CA CA3073374A patent/CA3073374A1/en active Pending
- 2018-08-20 EP EP18765747.3A patent/EP3673038A1/en active Pending
-
2022
- 2022-12-06 US US18/062,105 patent/US20230101466A1/en active Pending
Also Published As
Publication number | Publication date |
---|---|
CN111263805A (zh) | 2020-06-09 |
US20230101466A1 (en) | 2023-03-30 |
US20200197342A1 (en) | 2020-06-25 |
EP3673038A1 (en) | 2020-07-01 |
CA3073374A1 (en) | 2019-02-28 |
IT201700096298A1 (it) | 2019-02-25 |
CN111263805B (zh) | 2023-07-25 |
WO2019038658A1 (en) | 2019-02-28 |
US11564897B2 (en) | 2023-01-31 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
AR112952A1 (es) | Método para producción de una composición polifenólica a partir de malta de cebada | |
MY178686A (en) | Stabilizing composition for biological materials | |
BR112017014230A2 (pt) | endófitos de semente através de cultivares e espécies, composições associadas e métodos de uso dos mesmos | |
WO2014101986A8 (en) | Dry granulation process for producing tablet compositions of metformin and compositions thereof | |
AR093578A1 (es) | Metodos para la elaboracion de polipeptidos procesados proteoliticamente | |
ECSP11011158A (es) | Composición de café que consiste en café liofilizado instantáneo y café regular tostado molido fino con el sabor y aroma del café recién pasado, y método de producción. | |
CL2018003510A1 (es) | Anticuerpos antagonistas que se unen en forma de t a tgfb1, tgfb2 y tgfb3 humano, y su uso en el tratamiento de fibrosis pulmonar. | |
WO2016186735A8 (en) | Homogenous cannabis compositions and methods of making the same | |
MY159408A (en) | Energy saving brewing method | |
BR112017000053A2 (pt) | concentrados de bebida à base de café e chá com baixo teor de água e métodos para a fabricação dos mesmos | |
BR112014004119A2 (pt) | método e dispositivo para produção de cerveja | |
CO2017006978A2 (es) | Metodo de mejora de rendimientos de aceite de palma a partir de fruto de palma o líquido de fruto de palma | |
CL2017002204A1 (es) | Uso de un extracto de levadura para la clarificación de mostos y bebidas. | |
CL2019003199A1 (es) | Sistemas y métodos para la preparación de bebidas que contienen etanol. | |
BR112017010932A2 (pt) | método para recuperar cristais de ácido succínico com o uso de tensoativos durante a cristalização e cristais resultantes | |
CO2021008206A2 (es) | Método para producir líquido de extracto de café | |
CA2911044C (fr) | Procede de stabilisation d'une composition contenant au moins un produit de deshydratation interne d'un sucre hydrogene, composition obtenue et ses utilisations | |
AR110431A1 (es) | Métodos y formulaciones para reducir el tiempo de reconstitución de polipéptidos liofilizados | |
BR112018002511A2 (pt) | bebida com alto teor de sólidos compreendendo beta-mananase | |
CL2017000167A1 (es) | Procedimiento y planta de fabricación de mezclas bituminosas templadas con material recuperado de mezclas bituminosas | |
ES2520593A1 (es) | Procedimiento de elaboración de un edulcorante natural | |
AR113216A1 (es) | Método para preparación de una bebida en base a malta utilizando solución de azúcar fermentable obtenida desde una fuente de almidón diferente de malta y un sistema de elaboración para preparación de una bebida en base a malta de acuerdo con dicho método | |
MY186727A (en) | Instant alcoholic beverages and production thereof | |
Modelo | 4.5. 3 Análises Microbiológicas | |
BR112022011283A2 (pt) | Composto que tem efeito neuroprotetor, método de preparação para o mesmo e uso do mesmo |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FB | Suspension of granting procedure |