BR112018076565A2 - uso de um extrato proteico de levedura para estabilizar a nebulosidade da cerveja - Google Patents

uso de um extrato proteico de levedura para estabilizar a nebulosidade da cerveja

Info

Publication number
BR112018076565A2
BR112018076565A2 BR112018076565-1A BR112018076565A BR112018076565A2 BR 112018076565 A2 BR112018076565 A2 BR 112018076565A2 BR 112018076565 A BR112018076565 A BR 112018076565A BR 112018076565 A2 BR112018076565 A2 BR 112018076565A2
Authority
BR
Brazil
Prior art keywords
beer
cloudiness
stabilize
protein extract
yeast protein
Prior art date
Application number
BR112018076565-1A
Other languages
English (en)
Other versions
BR112018076565B1 (pt
Inventor
Gosselin Yves
MENIN Rudy
Meulemans Stéphane
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 BR112018076565A2 publication Critical patent/BR112018076565A2/pt
Publication of BR112018076565B1 publication Critical patent/BR112018076565B1/pt

Links

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
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • 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
    • 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
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • 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
    • C12C11/00—Fermentation processes for beer
    • C12C11/02—Pitching yeast
    • 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
    • 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
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Peptides Or Proteins (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Cosmetics (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

constitui o objeto da presente invenção o uso de um extrato proteico de levedura para estabilizar a nebulosidade ou turbidez de uma bebida, principalmente cerveja, e de preferência cerveja branca.
BR112018076565-1A 2016-06-27 2017-06-26 Uso de um extrato proteico de levedura para estabilizar a nebulosidade da cerveja BR112018076565B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR1655992A FR3053050B1 (fr) 2016-06-27 2016-06-27 Utilisation d'un extrait proteique de levure pour stabiliser le trouble de la biere
FR1655992 2016-06-27
PCT/FR2017/051702 WO2018002505A1 (fr) 2016-06-27 2017-06-26 Utilisation d'un extrait protéique de levure pour stabiliser le trouble de la bière

Publications (2)

Publication Number Publication Date
BR112018076565A2 true BR112018076565A2 (pt) 2019-04-02
BR112018076565B1 BR112018076565B1 (pt) 2023-02-14

Family

ID=56842901

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112018076565-1A BR112018076565B1 (pt) 2016-06-27 2017-06-26 Uso de um extrato proteico de levedura para estabilizar a nebulosidade da cerveja

Country Status (20)

Country Link
US (1) US11814610B2 (pt)
EP (1) EP3474681B1 (pt)
JP (1) JP6771593B2 (pt)
CN (1) CN109414040B (pt)
AU (1) AU2017289560B2 (pt)
BR (1) BR112018076565B1 (pt)
CA (1) CA3027731C (pt)
CL (1) CL2018003683A1 (pt)
DK (1) DK3474681T3 (pt)
ES (1) ES2805950T3 (pt)
FR (1) FR3053050B1 (pt)
HR (1) HRP20201100T1 (pt)
HU (1) HUE051534T2 (pt)
MX (1) MX2018015971A (pt)
PL (1) PL3474681T3 (pt)
PT (1) PT3474681T (pt)
RU (1) RU2742728C2 (pt)
UA (1) UA124015C2 (pt)
WO (1) WO2018002505A1 (pt)
ZA (1) ZA201900307B (pt)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20210095234A1 (en) 2019-09-30 2021-04-01 Kerry Luxembourg S.à.r.l. Tannin-based clouding agents
JP7241156B1 (ja) 2021-12-22 2023-03-16 サントリーホールディングス株式会社 ビールテイスト飲料
WO2023180384A1 (en) 2022-03-23 2023-09-28 Fumi Ingredients B.V. Microbial extracts, uses and applications

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2748847A1 (de) * 1976-11-05 1978-05-11 Stauffer Chemical Co Verfahren zum verstaerken saurer alkoholfreier getraenke mit protein und verstaerkungsmittel auf proteinbasis
TW199905B (en) * 1992-02-03 1993-02-11 J E Siebel Sons Company Inc Method and composition for enhancing foam properties of fermented malt beverages
DE19526005C1 (de) * 1995-07-17 1996-05-30 Tucher Braeu Ag Verfahren zur Herstellung von hefetrüben Bieren
AR027016A1 (es) * 1999-12-21 2003-03-12 Dsm Nv Proceso para la estabilizacion de vino
CN101087872B (zh) * 2004-12-23 2012-01-04 帝斯曼知识产权资产管理有限公司 可完全溶解于葡萄酒中的甘露糖蛋白及其在对葡萄酒加以稳定的过程中的应用
JP4575822B2 (ja) * 2005-03-29 2010-11-04 サントリーホールディングス株式会社 醸造酒の混濁安定性を予測する方法
JP4954203B2 (ja) * 2005-09-22 2012-06-13 サントリーホールディングス株式会社 細胞壁マンノプロテインをコードする遺伝子及びその用途
CN101663316A (zh) * 2007-04-20 2010-03-03 帝斯曼知识产权资产管理有限公司 甘露糖蛋白溶液及其用途
US20100086667A1 (en) * 2007-04-20 2010-04-08 Peter Philip Lankhorst Solution of mannoproteins and their use
GB0720423D0 (en) * 2007-10-19 2007-11-28 Univ Leuven Kath Method for brewing beer
CN102662036B (zh) * 2011-12-31 2015-06-10 青岛啤酒股份有限公司 模拟啤酒组分的溶液模型及制备方法以及评价啤酒稳定性的方法
BR112016023713B1 (pt) * 2014-05-08 2022-02-01 Kohjin Life Sciences Co., Ltd Agente antifloculação/sedimentação composto de extrato de levedura e seu método de obtenção

Also Published As

Publication number Publication date
CL2018003683A1 (es) 2019-03-08
HUE051534T2 (hu) 2021-03-01
EP3474681B1 (fr) 2020-06-10
NZ749345A (en) 2020-10-30
PT3474681T (pt) 2020-07-16
CA3027731A1 (fr) 2018-01-04
DK3474681T3 (da) 2020-07-27
AU2017289560A1 (en) 2019-01-17
RU2019102036A (ru) 2020-07-28
CN109414040B (zh) 2023-01-31
EP3474681A1 (fr) 2019-05-01
FR3053050B1 (fr) 2019-09-06
AU2017289560B2 (en) 2019-12-05
US11814610B2 (en) 2023-11-14
BR112018076565B1 (pt) 2023-02-14
WO2018002505A1 (fr) 2018-01-04
FR3053050A1 (fr) 2017-12-29
HRP20201100T1 (hr) 2021-02-05
JP6771593B2 (ja) 2020-10-21
PL3474681T3 (pl) 2020-10-19
UA124015C2 (uk) 2021-07-07
ES2805950T3 (es) 2021-02-16
MX2018015971A (es) 2019-05-30
JP2019518464A (ja) 2019-07-04
RU2019102036A3 (pt) 2020-07-28
RU2742728C2 (ru) 2021-02-10
CA3027731C (fr) 2021-07-20
US20190161713A1 (en) 2019-05-30
CN109414040A (zh) 2019-03-01
ZA201900307B (en) 2020-05-27

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Legal Events

Date Code Title Description
B350 Update of information on the portal [chapter 15.35 patent gazette]
B06W Patent application suspended after preliminary examination (for patents with searches from other patent authorities) chapter 6.23 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 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 26/06/2017, OBSERVADAS AS CONDICOES LEGAIS