BR112017019173A2 - utilização de um extrato de levedura para clarificar mostos e bebidas - Google Patents

utilização de um extrato de levedura para clarificar mostos e bebidas

Info

Publication number
BR112017019173A2
BR112017019173A2 BR112017019173-3A BR112017019173A BR112017019173A2 BR 112017019173 A2 BR112017019173 A2 BR 112017019173A2 BR 112017019173 A BR112017019173 A BR 112017019173A BR 112017019173 A2 BR112017019173 A2 BR 112017019173A2
Authority
BR
Brazil
Prior art keywords
yeast extract
musts
beverages
clarify
nucleic acids
Prior art date
Application number
BR112017019173-3A
Other languages
English (en)
Other versions
BR112017019173B1 (pt
Inventor
Dorignac Etienne
MENIN Rudy
Gosselin Yves
Original Assignee
Lesaffre Et Compagnie
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Lesaffre Et Compagnie filed Critical Lesaffre Et Compagnie
Publication of BR112017019173A2 publication Critical patent/BR112017019173A2/pt
Publication of BR112017019173B1 publication Critical patent/BR112017019173B1/pt

Links

Classifications

    • 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
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/166—Addition of, or treatment with, enzymes or microorganisms
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • 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
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/06—Lysis of microorganisms
    • C12N1/063—Lysis of microorganisms of yeast
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

a presente invenção se refere à utilização de um extrato de levedura incluindo pelo menos 10% em peso de ácidos nucleicos, de preferência, pelo menos 15% em peso, e mais preferencialmente, 30 a 95% em peso, em relação ao peso total do referido extrato, sendo os referidos ácidos nucleicos formado a partir de fragmentos de ácido ribonucleico (rna), para clarear mostos e líquidos, em especial, vinhos e chás.
BR112017019173-3A 2015-03-24 2016-03-24 Utilização de um extrato de levedura para clarificar mostos e bebidas BR112017019173B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR1552464A FR3034101B1 (fr) 2015-03-24 2015-03-24 Extrait de levure et son utilisation pour le collage de mouts et de boissons
FR1552464 2015-03-24
PCT/FR2016/050660 WO2016151257A1 (fr) 2015-03-24 2016-03-24 Utilisation d'un extrait de levure pour le collage de mouts et de boissons

Publications (2)

Publication Number Publication Date
BR112017019173A2 true BR112017019173A2 (pt) 2018-05-02
BR112017019173B1 BR112017019173B1 (pt) 2022-03-22

Family

ID=53674065

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112017019173-3A BR112017019173B1 (pt) 2015-03-24 2016-03-24 Utilização de um extrato de levedura para clarificar mostos e bebidas

Country Status (18)

Country Link
US (1) US11098273B2 (pt)
EP (1) EP3273799B1 (pt)
JP (1) JP6708658B2 (pt)
CN (1) CN107429208B (pt)
AU (1) AU2016238617B2 (pt)
BR (1) BR112017019173B1 (pt)
CA (1) CA2978669C (pt)
CL (1) CL2017002204A1 (pt)
DK (1) DK3273799T3 (pt)
ES (1) ES2877507T3 (pt)
FR (1) FR3034101B1 (pt)
MX (1) MX2017011168A (pt)
NZ (1) NZ735501A (pt)
PT (1) PT3273799T (pt)
RU (1) RU2717716C2 (pt)
UA (1) UA120641C2 (pt)
WO (1) WO2016151257A1 (pt)
ZA (1) ZA201706541B (pt)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3170398B1 (en) * 2014-07-16 2020-04-22 Mitsubishi Corporation Life Sciences Limited Cloudiness-inhibiting agent for tea beverage
CN108094772A (zh) * 2017-12-08 2018-06-01 桂林莱茵生物科技股份有限公司 一种罗汉果果汁及其制备方法
FR3080521B1 (fr) * 2018-04-27 2021-07-09 Lesaffre & Cie Proteines de levures
CN112940899A (zh) * 2019-12-11 2021-06-11 安琪酵母股份有限公司 酵母源下胶澄清剂及其制备方法和应用

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1988005267A1 (en) * 1987-01-22 1988-07-28 Kohjin Co., Ltd. Yeast extract and process for its preparation
IT1237993B (it) * 1990-01-19 1993-06-21 Omc Off Mecc Collareda Srl Procedimento per la stabilizzazione particolarmente di mosto d'uva.
JPH0732700B2 (ja) * 1991-02-27 1995-04-12 国税庁長官 植物繊維固形物の凝集方法
JPH05292916A (ja) * 1992-04-24 1993-11-09 Nippon Paper Ind Co Ltd 酵母エキス組成物及びその用途並びにその製法
FR2726284B1 (fr) * 1994-10-31 1996-12-27 Inst Oenologie Produit biologique pour la stabilisation physico-chimique d'un vin
AR027016A1 (es) * 1999-12-21 2003-03-12 Dsm Nv Proceso para la estabilizacion de vino
US7153839B2 (en) * 2000-03-24 2006-12-26 Biocell Laboratories Method of protecting erythricytes, in particular for improvement of blood cytopenia
WO2003063614A1 (en) * 2002-01-31 2003-08-07 Dsm Ip Assets B.V. Method to improve taste of beverages by addition of yeast extract and beverages thereof
WO2003063613A1 (en) * 2002-01-31 2003-08-07 Dsm Ip Assets B.V. Compositions comprising artificial sweeteners and a yeast extract, use thereof and food comprising the same
CN100521973C (zh) * 2003-07-16 2009-08-05 帝斯曼知识产权资产管理有限公司 通过加入酵母提取物改善脂肪总量减少的食品或饮料的味道的方法和由此获得的食品或饮料
CN101513248B (zh) * 2008-02-19 2013-05-15 安琪酵母股份有限公司 含有肌苷酸二钠盐和鸟苷酸二钠盐的酵母抽提物及其制备方法
JP5102076B2 (ja) * 2008-03-06 2012-12-19 アサヒグループホールディングス株式会社 サッカロマイセス・セレビシエ変異株、及び該変異株を用いたｒｎａ高含有酵母の製造方法。
JP5637507B2 (ja) 2008-03-31 2014-12-10 興人ライフサイエンス株式会社 酵母変異株と酵母エキス
JP2010070463A (ja) * 2008-09-16 2010-04-02 Fukumi Morishige 栄養ドリンク剤
PL2387410T3 (pl) * 2009-01-14 2017-02-28 Alltech, Inc. Przeplatane glinką kompozycje drożdży i sposoby ich stosowania
US11096408B2 (en) * 2011-08-26 2021-08-24 Mitsubishi Corporation Life Sciences Limited Yeast extract having taste-enhancing effect
EP3170398B1 (en) 2014-07-16 2020-04-22 Mitsubishi Corporation Life Sciences Limited Cloudiness-inhibiting agent for tea beverage

Also Published As

Publication number Publication date
RU2017135423A3 (pt) 2019-04-25
FR3034101B1 (fr) 2019-07-12
WO2016151257A1 (fr) 2016-09-29
CA2978669C (fr) 2023-01-10
CA2978669A1 (fr) 2016-09-29
JP6708658B2 (ja) 2020-06-10
US11098273B2 (en) 2021-08-24
NZ735501A (en) 2023-02-24
UA120641C2 (uk) 2020-01-10
AU2016238617B2 (en) 2019-11-21
ZA201706541B (en) 2019-01-30
CN107429208A (zh) 2017-12-01
PT3273799T (pt) 2021-06-17
DK3273799T3 (da) 2021-06-21
EP3273799B1 (fr) 2021-05-12
CL2017002204A1 (es) 2018-05-11
AU2016238617A1 (en) 2017-10-05
CN107429208B (zh) 2021-02-12
RU2017135423A (ru) 2019-04-08
FR3034101A1 (fr) 2016-09-30
EP3273799A1 (fr) 2018-01-31
BR112017019173B1 (pt) 2022-03-22
US20180079995A1 (en) 2018-03-22
JP2018509160A (ja) 2018-04-05
MX2017011168A (es) 2017-11-09
RU2717716C2 (ru) 2020-03-25
ES2877507T3 (es) 2021-11-17

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B06G Technical and formal requirements: other requirements [chapter 6.7 patent gazette]
B350 Update of information on the portal [chapter 15.35 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 24/03/2016, OBSERVADAS AS CONDICOES LEGAIS.