MX2017007689A - Uso de proteina vegetal enzimaticamente hidrolizada en la produccion de bebidas fermentadas. - Google Patents
Uso de proteina vegetal enzimaticamente hidrolizada en la produccion de bebidas fermentadas.Info
- Publication number
- MX2017007689A MX2017007689A MX2017007689A MX2017007689A MX2017007689A MX 2017007689 A MX2017007689 A MX 2017007689A MX 2017007689 A MX2017007689 A MX 2017007689A MX 2017007689 A MX2017007689 A MX 2017007689A MX 2017007689 A MX2017007689 A MX 2017007689A
- Authority
- MX
- Mexico
- Prior art keywords
- vegetable protein
- hydrolyzed vegetable
- enzymatically hydrolyzed
- fermented beverages
- beer
- Prior art date
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
- C12C11/00—Fermentation processes 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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- 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
- C12C7/053—Preparation or treatment of the mash part of the mash being non-cereal material
-
- 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
- C12C7/24—Clarifying beerwort between hop boiling and cooling
-
- 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
- C12C7/26—Cooling beerwort; Clarifying beerwort during or after the cooling
-
- 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
- C12C3/00—Treatment of 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
- C12C5/00—Other raw materials for the preparation of beer
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Mycology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
- Seeds, Soups, And Other Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Esta invención proporciona métodos para reducir el tiempo de fermentación de la bebida fermentada basada de cereal tal como cerveza, aumentado la producción en la bodega como también mejorar la nutrición de la levadura y la calidad de espuma de la cerveza. Se agrega una proteína vegetal enzimáticamente hidrolizada tal como harina de gluten de maíz que suministra una combinación equilibrada de proteínas que mejoran la espuma y aminoácidos libres de alto valor nutricional para levaduras a los materiales a fermentarse.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201462091691P | 2014-12-15 | 2014-12-15 | |
PCT/IB2015/002488 WO2016113590A1 (en) | 2014-12-15 | 2015-12-15 | Use of enzymatically hydrolyzed vegetable protein in brewing fermented beverages |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2017007689A true MX2017007689A (es) | 2017-10-27 |
Family
ID=55361905
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2017007689A MX2017007689A (es) | 2014-12-15 | 2015-12-15 | Uso de proteina vegetal enzimaticamente hidrolizada en la produccion de bebidas fermentadas. |
Country Status (12)
Country | Link |
---|---|
US (1) | US20170367396A1 (es) |
EP (1) | EP3234096A1 (es) |
JP (2) | JP6916109B2 (es) |
KR (1) | KR20170093147A (es) |
CN (1) | CN107109316B (es) |
AU (2) | AU2015377791A1 (es) |
BR (1) | BR112017010945A2 (es) |
CA (1) | CA2966082A1 (es) |
CL (1) | CL2017001510A1 (es) |
CO (1) | CO2017005777A2 (es) |
MX (1) | MX2017007689A (es) |
WO (1) | WO2016113590A1 (es) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP7058098B2 (ja) * | 2017-10-03 | 2022-04-21 | サッポロビール株式会社 | 発泡性飲料及び発泡性飲料の泡持ち特性を向上させる方法 |
CN108795907A (zh) * | 2018-07-05 | 2018-11-13 | 山东星光糖业有限公司 | 一种用于酿酒酵母全营养玉米啤酒糖浆生产的复合蛋白酶 |
CN112111347A (zh) * | 2020-09-02 | 2020-12-22 | 黑龙江省科学院大庆分院 | 一种汉麻蛋白酶解物精酿啤酒的制备方法 |
CN115644351B (zh) * | 2022-11-14 | 2024-05-14 | 湖北工业大学 | 提高工业酵母发酵活性的方法 |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH571570A5 (es) * | 1972-10-24 | 1976-01-15 | Ciba Geigy Ag | |
JP2799352B2 (ja) * | 1989-05-02 | 1998-09-17 | 日本食品化工株式会社 | コーングルテンミール加水分解物の製造方法 |
JP3547532B2 (ja) * | 1995-08-09 | 2004-07-28 | 麒麟麦酒株式会社 | 新規ビールの製造方法 |
WO2002032231A1 (en) * | 2000-10-19 | 2002-04-25 | Edens, Luppo | Protein hydrolysates |
JP5129441B2 (ja) * | 2004-10-27 | 2013-01-30 | サントリーホールディングス株式会社 | 良好な醸造香を有するビールテイスト発酵飲料の製造方法 |
JP3836117B2 (ja) * | 2004-12-16 | 2006-10-18 | 麒麟麦酒株式会社 | 色度、風味に優れた発酵アルコール飲料、及びその製造方法 |
US20080118601A1 (en) * | 2004-12-16 | 2008-05-22 | Kirin Beer Kabushiki Kaisha | Fermented alcoholic beverage excellent in color level and flavor and method of producing the same |
EP1840201A4 (en) * | 2004-12-21 | 2009-01-07 | Fuji Oil Co Ltd | BEER PRODUCTION METHOD AND SOY PEPTIDE FOR BEER PRODUCTION |
JP2006288379A (ja) * | 2005-03-18 | 2006-10-26 | Suntory Ltd | 分画したコーンを用いた発酵飲料 |
CN101175846A (zh) * | 2005-04-22 | 2008-05-07 | 日本札幌啤酒株式会社 | 发泡酒精饮料的制造方法及使用该方法制造的发泡酒精饮料 |
WO2013027813A1 (ja) * | 2011-08-25 | 2013-02-28 | 天野エンザイム株式会社 | 泡沫安定性の向上した組成物及びその用途 |
-
2015
- 2015-12-15 US US15/535,305 patent/US20170367396A1/en active Pending
- 2015-12-15 WO PCT/IB2015/002488 patent/WO2016113590A1/en active Application Filing
- 2015-12-15 JP JP2017531579A patent/JP6916109B2/ja active Active
- 2015-12-15 BR BR112017010945-0A patent/BR112017010945A2/pt not_active Application Discontinuation
- 2015-12-15 EP EP15834760.9A patent/EP3234096A1/en active Pending
- 2015-12-15 CA CA2966082A patent/CA2966082A1/en active Pending
- 2015-12-15 AU AU2015377791A patent/AU2015377791A1/en not_active Abandoned
- 2015-12-15 CN CN201580067952.8A patent/CN107109316B/zh active Active
- 2015-12-15 KR KR1020177015751A patent/KR20170093147A/ko not_active Application Discontinuation
- 2015-12-15 MX MX2017007689A patent/MX2017007689A/es unknown
-
2017
- 2017-06-12 CO CONC2017/0005777A patent/CO2017005777A2/es unknown
- 2017-06-13 CL CL2017001510A patent/CL2017001510A1/es unknown
-
2020
- 2020-05-15 AU AU2020203202A patent/AU2020203202B2/en active Active
-
2021
- 2021-01-27 JP JP2021010920A patent/JP7155306B2/ja active Active
Also Published As
Publication number | Publication date |
---|---|
JP6916109B2 (ja) | 2021-08-11 |
CA2966082A1 (en) | 2016-07-21 |
AU2020203202A1 (en) | 2020-06-04 |
WO2016113590A1 (en) | 2016-07-21 |
JP7155306B2 (ja) | 2022-10-18 |
EP3234096A1 (en) | 2017-10-25 |
US20170367396A1 (en) | 2017-12-28 |
AU2020203202B2 (en) | 2022-05-26 |
RU2017119802A3 (es) | 2019-10-24 |
CN107109316A (zh) | 2017-08-29 |
JP2021072828A (ja) | 2021-05-13 |
BR112017010945A2 (pt) | 2018-07-03 |
AU2015377791A1 (en) | 2017-05-18 |
JP2017537639A (ja) | 2017-12-21 |
CO2017005777A2 (es) | 2017-08-18 |
RU2017119802A (ru) | 2019-01-18 |
CL2017001510A1 (es) | 2018-01-12 |
KR20170093147A (ko) | 2017-08-14 |
CN107109316B (zh) | 2021-04-27 |
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