MX2019012972A - Método para producir un agente de relleno de bagazo de cerveza, uso del agente de relleno y producto alimenticio. - Google Patents

Método para producir un agente de relleno de bagazo de cerveza, uso del agente de relleno y producto alimenticio.

Info

Publication number
MX2019012972A
MX2019012972A MX2019012972A MX2019012972A MX2019012972A MX 2019012972 A MX2019012972 A MX 2019012972A MX 2019012972 A MX2019012972 A MX 2019012972A MX 2019012972 A MX2019012972 A MX 2019012972A MX 2019012972 A MX2019012972 A MX 2019012972A
Authority
MX
Mexico
Prior art keywords
filler
brewer
spent grain
foodstuff
spent
Prior art date
Application number
MX2019012972A
Other languages
English (en)
Inventor
Carsten Petry
Mary Olwal
Original Assignee
Buehler Ag
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 Buehler Ag filed Critical Buehler Ag
Publication of MX2019012972A publication Critical patent/MX2019012972A/es

Links

Classifications

    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A23K10/38—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • 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
    • A23L2/66—Proteins
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
    • C12F3/00—Recovery of by-products
    • C12F3/06—Recovery of by-products from beer and wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
    • C12F3/00—Recovery of by-products
    • C12F3/10—Recovery of by-products from distillery slops
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Physiology (AREA)
  • Animal Husbandry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Fodder In General (AREA)
  • Confectionery (AREA)

Abstract

Se describe un método para producir un agente de relleno de bagazo de cerveza, particularmente para complemento de un sustituto de azúcar en un producto alimenticio. El método comprende las siguientes etapas a) moler el bagazo de cerveza, b) calentar el bagazo de cerveza, c) opcionalmente fermentar el bagazo de cerveza, d) opcionalmente reducir el contenido de humedad del bagazo de cerveza, e) opcionalmente mezclar el bagazo de cerveza, el cual ha sido particularmente secado, con por lo menos un aditivo alimenticio que modifica el sabor, particularmente con por lo menos un sustituto de azúcar y/o con por lo menos un saborizante. Se extrae el bagazo de cerveza de mosto, preferentemente de un mosto de cerveza, particular y preferentemente de un mosto de cebada. El molido del bagazo de cerveza en la etapa a) puede ser hecho en un proceso de molido húmedo. La reducción del contenido de humedad en la etapa d) puede ser efectuada mecánicamente en una primera subetapa d1) y térmicamente en una segunda subetapa d2). Además, se describe un agente de relleno obtenido u obtenible por este proceso, uso de ese agente de relleno y un producto alimenticio que comprende por lo menos ese agente de relleno.
MX2019012972A 2017-05-03 2018-05-03 Método para producir un agente de relleno de bagazo de cerveza, uso del agente de relleno y producto alimenticio. MX2019012972A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP17169345 2017-05-03
PCT/EP2018/061393 WO2018202799A1 (de) 2017-05-03 2018-05-03 Verfahren zur herstellung eines füllstoffs aus biertrebern, füllstoff, verwendung eines füllstoffs und lebensmittel

Publications (1)

Publication Number Publication Date
MX2019012972A true MX2019012972A (es) 2020-08-03

Family

ID=58692363

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2019012972A MX2019012972A (es) 2017-05-03 2018-05-03 Método para producir un agente de relleno de bagazo de cerveza, uso del agente de relleno y producto alimenticio.

Country Status (4)

Country Link
US (1) US20200138065A1 (es)
EP (1) EP3618641A1 (es)
MX (1) MX2019012972A (es)
WO (1) WO2018202799A1 (es)

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Publication number Priority date Publication date Assignee Title
US20220225644A1 (en) * 2019-06-14 2022-07-21 Tetra Laval Holdings & Finance S.A. A method for reducing an amount of microorganisms in brewers spent grains
WO2021019289A1 (en) * 2019-08-01 2021-02-04 Marco Bassani Food product obtained from the processing of beer waste
BE1027671B1 (nl) * 2019-08-12 2021-05-10 Anheuser Busch Inbev Sa Poedervormige eiwitsamenstelling
EP3942940A1 (en) 2020-07-24 2022-01-26 Biograin ApS Spent grain-derived food additive
EP3987937A1 (de) * 2020-10-20 2022-04-27 Bühler AG Verfahren zur herstellung eines füllstoffs aus schlempe, füllstoff, verwendung eines füllstoffs und lebensmittel
WO2023131380A1 (de) * 2022-01-07 2023-07-13 Terramark Markencreation Gmbh Verfahren zum herstellen eines durch wärmebehandlung, wie backen, frittieren, braten oder dergleichen, garbaren, pflanzlichen protein-formlings sowie daraus durch garen hergestelltes pflanzliches proteinendprodukt

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DE890634C (de) 1943-02-23 1953-09-21 Buch bei Hochstadt/ Aisch Benjamin Raack Verfahren zur herstellung eines alkoholfreien gärungsgetränkes aus beirtrebern
DE1140058B (de) * 1959-09-17 1962-11-22 Fritz Kirner Verfahren zum Herstellen von Futtermitteln
DE2147775A1 (de) * 1971-09-24 1973-03-29 Waldemar Lippold Herstellung von mineralfutter und mischfutter (kraftfutter) unter verwendung von biertrebern
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Also Published As

Publication number Publication date
EP3618641A1 (de) 2020-03-11
WO2018202799A1 (de) 2018-11-08
US20200138065A1 (en) 2020-05-07

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