RU2019105428A - Способ получения напитка или компонента напитка, напиток или компонент напитка, полученные с помощью такого способа, и применение разновидностей пивной дробины для получения такого напитка или компонента напитка - Google Patents
Способ получения напитка или компонента напитка, напиток или компонент напитка, полученные с помощью такого способа, и применение разновидностей пивной дробины для получения такого напитка или компонента напитка Download PDFInfo
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- RU2019105428A RU2019105428A RU2019105428A RU2019105428A RU2019105428A RU 2019105428 A RU2019105428 A RU 2019105428A RU 2019105428 A RU2019105428 A RU 2019105428A RU 2019105428 A RU2019105428 A RU 2019105428A RU 2019105428 A RU2019105428 A RU 2019105428A
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- Prior art keywords
- beverage
- component
- grains
- brewer
- beverage component
- Prior art date
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- 235000013361 beverage Nutrition 0.000 title claims 44
- 238000000034 method Methods 0.000 title claims 8
- 235000013405 beer Nutrition 0.000 title 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 6
- 241000894006 Bacteria Species 0.000 claims 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims 3
- 230000002255 enzymatic effect Effects 0.000 claims 3
- 239000004310 lactic acid Substances 0.000 claims 3
- 235000014655 lactic acid Nutrition 0.000 claims 3
- 239000000203 mixture Substances 0.000 claims 3
- 108090000790 Enzymes Proteins 0.000 claims 2
- 102000004190 Enzymes Human genes 0.000 claims 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims 2
- 241000917009 Lactobacillus rhamnosus GG Species 0.000 claims 2
- 229920000617 arabinoxylan Polymers 0.000 claims 2
- 150000004783 arabinoxylans Chemical class 0.000 claims 2
- 229940088598 enzyme Drugs 0.000 claims 2
- 229940059406 lactobacillus rhamnosus gg Drugs 0.000 claims 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N lactose group Chemical group OC1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@H](O2)CO)[C@H](O1)CO GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims 2
- 239000006041 probiotic Substances 0.000 claims 2
- 235000018291 probiotics Nutrition 0.000 claims 2
- 102000004169 proteins and genes Human genes 0.000 claims 2
- 108090000623 proteins and genes Proteins 0.000 claims 2
- 101710130006 Beta-glucanase Proteins 0.000 claims 1
- 108010059892 Cellulase Proteins 0.000 claims 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims 1
- 102100022624 Glucoamylase Human genes 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims 1
- 108091005804 Peptidases Proteins 0.000 claims 1
- 239000004365 Protease Substances 0.000 claims 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- 102000004139 alpha-Amylases Human genes 0.000 claims 1
- 108090000637 alpha-Amylases Proteins 0.000 claims 1
- 229940024171 alpha-amylase Drugs 0.000 claims 1
- 239000008280 blood Substances 0.000 claims 1
- 210000004369 blood Anatomy 0.000 claims 1
- 229940106157 cellulase Drugs 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 239000003085 diluting agent Substances 0.000 claims 1
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 229940072205 lactobacillus plantarum Drugs 0.000 claims 1
- 239000008101 lactose Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 244000005700 microbiome Species 0.000 claims 1
- 238000009928 pasteurization Methods 0.000 claims 1
- 230000000291 postprandial effect Effects 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 230000000529 probiotic effect Effects 0.000 claims 1
- 239000004458 spent grain Substances 0.000 claims 1
- 239000013589 supplement Substances 0.000 claims 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- 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
- A23L2/42—Preservation of 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
- A23L2/52—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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- 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
-
- 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
- C12C11/003—Fermentation of beerwort
-
- 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
- C12C5/004—Enzymes
-
- 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
- C12C5/004—Enzymes
- C12C5/006—Beta-glucanase or functionally equivalent enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
-
- 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
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
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- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Claims (17)
1. Способ получения напитка или компонента напитка, включающий стадии:
• обеспечения пивной дробины; осуществления осахаривания с помощью ферментативной обработки пивной дробины, и сбраживания осахаренной пивной дробины с помощью молочнокислых бактерий, и/или уксуснокислых бактерий, и/или пробиотиков с получением сброженной смеси, и
• гомогенизации сброженной смеси с получением напитка или компонента напитка.
2. Способ по п. 1, где пивную дробину обрабатывают с помощью ферментов для солюбилизации арабиноксиланов.
3. Способ по любому из предыдущих пунктов, где ферментативная обработка пивной дробины включает добавление одного или нескольких ферментов со следующей ферментативной активностью в отношении пивной дробины: альфа-амилазной, глюкоамилазной, целлюлазной, ксиланазной, протеазной, бета-глюканазной, и/или их смесей.
4. Способ по любому из предыдущих пунктов, включающий стадию смешивания компонента напитка с разбавителем, соединением или напитком с получением напитка.
5. Способ по любому из предыдущих пунктов, где конечный напиток дополняют пробиотическим микроорганизмом после пастеризации, предпочтительно молочнокислыми бактериями, более предпочтительно Lactobacillus rhamnosus и более предпочтительно штаммом Lactobacillus rhamnosus GG (LGG®).
6. Напиток или компонент напитка, полученные посредством сбраживания пивной дробины, при этом напиток или компонент напитка содержат белки на таком достаточно высоком уровне, что по меньшей мере 12% и предпочтительно по меньшей мере 20% общей энергетической ценности напитка или компонента напитка обеспечивается белками, содержащимися в них.
7. Напиток или компонент напитка по п. 6, характеризующиеся уровнем растворимых арабиноксиланов, составляющим не менее 1,4% (вес/объем), предпочтительно не менее 3% (вес/объем).
8. Напиток или компонент напитка по п. 6 или 7, представляющие собой низкоэнергетический напиток, характеризующийся энергетической ценностью, составляющей менее 20 ккал/100 г.
9. Напиток или компонент напитка по любому из пп. 6-8, характеризующиеся содержанием жиров, составляющим менее 1,5 вес. %, предпочтительно менее 0,5 вес. %.
10. Напиток или компонент напитка по любому из пп. 6-9, характеризующиеся содержанием сахара, составляющим менее 2,5 вес. %, предпочтительно менее 0,5 вес. %.
11. Напиток или компонент напитка по любому из пп. 6-10, характеризующиеся содержанием волокон, составляющим по меньшей мере 1,5 г на 100 ккал напитка или компонента напитка.
12. Компонент напитка по любому из пп. 6-11, где напиток или компонент напитка не содержат лактозы.
13. Применение компонента напитка по любому из пп. 6-12 или компонента напитка, полученного посредством способа по любому из пп. 1-5, для получения напитка путем смешивания указанного напитка с другим напитком или компонентом.
14. Применение молочнокислых бактерий, предпочтительно видов Lactobacillus plantarum и/или Lactobacillus rhamnosus, более предпочтительно штамма Lactobacillus plantarum F10 и/или Lactobacillus rhamnosus GG (LGG®) для сбраживания пивной дробины при получении напитка или компонента напитка.
15. Применение компонента напитка по любому из пп. 6-12 или компонента напитка, полученного посредством способа по любому из пп. 1-5, для регуляции уровня глюкозы в крови после приема пищи.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP16184254.7 | 2016-08-16 | ||
| EP16184254.7A EP3284348A1 (en) | 2016-08-16 | 2016-08-16 | A process for preparing a beverage or beverage component, beverage or beverage component prepared by such process, and use of brewer's spent grains for preparing such beverage or beverage component |
| PCT/EP2017/070630 WO2018033521A1 (en) | 2016-08-16 | 2017-08-14 | A process for preparing a beverage or beverage component, beverage or beverage component prepared by such process, and use of brewer's spent grains for preparing such beverage or beverage component |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2019105428A true RU2019105428A (ru) | 2020-09-21 |
| RU2019105428A3 RU2019105428A3 (ru) | 2021-09-17 |
Family
ID=56737962
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2019105428A RU2019105428A (ru) | 2016-08-16 | 2017-08-14 | Способ получения напитка или компонента напитка, напиток или компонент напитка, полученные с помощью такого способа, и применение разновидностей пивной дробины для получения такого напитка или компонента напитка |
| RU2019105429A RU2753252C2 (ru) | 2016-08-16 | 2017-08-14 | Способ получения напитка или компонента напитка из пивных дробин |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2019105429A RU2753252C2 (ru) | 2016-08-16 | 2017-08-14 | Способ получения напитка или компонента напитка из пивных дробин |
Country Status (15)
| Country | Link |
|---|---|
| US (2) | US11382341B2 (ru) |
| EP (3) | EP3284348A1 (ru) |
| JP (2) | JP2019524142A (ru) |
| KR (2) | KR20190040223A (ru) |
| CN (2) | CN109688829A (ru) |
| AR (2) | AR109353A1 (ru) |
| AU (2) | AU2017314114A1 (ru) |
| BE (2) | BE1025066B1 (ru) |
| BR (2) | BR112019002941A2 (ru) |
| CA (2) | CA3032900A1 (ru) |
| DK (1) | DK3500108T3 (ru) |
| MX (2) | MX2019001924A (ru) |
| RU (2) | RU2019105428A (ru) |
| WO (2) | WO2018033522A1 (ru) |
| ZA (2) | ZA201901565B (ru) |
Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3284348A1 (en) * | 2016-08-16 | 2018-02-21 | Anheuser-Busch InBev S.A. | A process for preparing a beverage or beverage component, beverage or beverage component prepared by such process, and use of brewer's spent grains for preparing such beverage or beverage component |
| EP3784058A1 (en) * | 2018-04-25 | 2021-03-03 | Carlsberg A/S | Barley based beverages |
| IT201900005588A1 (it) * | 2019-04-11 | 2020-10-11 | Heallo S R L | Idrolizzato di fibra vegetale e suoi usi nell’alimentazione umana ed animale |
| WO2020249559A1 (en) * | 2019-06-14 | 2020-12-17 | Tetra Laval Holdings & Finance S.A. | A method for reducing an amount of microorganisms in brewers spent grains |
| JP2022554235A (ja) * | 2019-10-25 | 2022-12-28 | サーキュラー フード テクノロジー エーペーエス | 醸造粕の液状画分を含む液状食品 |
| WO2021183238A1 (en) * | 2020-03-13 | 2021-09-16 | Montana Microbial Products, LLC | Barley protein production process |
| CA3171460A1 (en) | 2020-03-13 | 2021-09-16 | Montana Microbial Products, LLC | Barley protein production process |
| IT202000015268A1 (it) * | 2020-06-25 | 2021-12-25 | Heallo S R L | Idrolizzato di fibra vegetale e suoi usi nell’alimentazione umana ed animale |
| RU2739624C1 (ru) * | 2020-10-19 | 2020-12-28 | Общество с ограниченной ответственностью «БиоВи» (ООО «БиоВи») | Белковый напиток из пивной дробины, способ и технологическая линия для его получения |
| KR102567791B1 (ko) * | 2021-01-11 | 2023-08-17 | (주)지에프씨생명과학 | 숙취 해소 효능을 갖는 락토바실러스 플란타룸 gfc_b001 균주 및 이를 유효성분으로 포함하는 식품 조성물 |
| CN113621674B (zh) * | 2021-08-27 | 2022-06-21 | 泸州老窖股份有限公司 | 利用白酒丟糟生产l-乳酸的方法 |
| WO2023043340A1 (ru) * | 2021-09-17 | 2023-03-23 | Общество С Ограниченной Ответственностью "Пробиодукты" | Пробиотическая композиция на растительном сырье и способ её получения |
| DE202022001121U1 (de) | 2022-04-29 | 2023-02-13 | Laura Caspereit | Milchalternative auf Basis von Gerste, gewonnen aus Biertreber |
| CN115074294A (zh) * | 2022-07-19 | 2022-09-20 | 云南省农业科学院农产品加工研究所 | 一种泡菜发酵剂及其制备方法与应用方法 |
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| JPH03123479A (ja) * | 1988-11-18 | 1991-05-27 | Kirin Brewery Co Ltd | ビール粕から高タンパク質含有物、繊維質及び／又は植物油を製造する方法 |
| JPH10120704A (ja) * | 1996-10-14 | 1998-05-12 | Kirin Brewery Co Ltd | 大麦麦芽由来の水溶性多糖類組成物ならびにその製造方法および用途 |
| JP4116108B2 (ja) | 1997-02-28 | 2008-07-09 | 日清オイリオグループ株式会社 | イネ科植物細胞壁由来の乳化力の優れた多糖類、これを用いる乳化剤および乳化方法 |
| WO2004037191A2 (en) * | 2002-10-22 | 2004-05-06 | University Of Vermont And State Agriculture College | Symbiotic food products comprising oats and methods for manufacturing the same |
| US20060083819A1 (en) * | 2002-12-05 | 2006-04-20 | Novozymes A/S | Beer mashing process |
| GB0414655D0 (en) * | 2004-06-30 | 2004-08-04 | Leuven K U Res & Dev | Prebiotic |
| DK1877568T4 (da) * | 2005-04-26 | 2021-01-11 | Novozymes As | Hydrolysering af arabinoxylan |
| CN1759715A (zh) | 2005-11-21 | 2006-04-19 | 中国食品发酵工业研究院 | 直投式啤酒糟产品及其生产方法 |
| US8563056B2 (en) | 2006-05-19 | 2013-10-22 | Heineken Supply Chain B.V. | Continuous method for the production of a yeast fermented beverage |
| AU2007330743B2 (en) | 2006-12-07 | 2013-08-01 | Inbev S.A. | Spent hop products, their content in stilbenes and their use as antioxidant for comestible production |
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| EP2323669B2 (en) | 2008-08-18 | 2018-07-18 | BioActor B.V. | Arabinoxylan for modulating the barrier function of the intestinal surface |
| DK2655644T3 (en) * | 2010-12-22 | 2019-03-04 | Direvo Ind Biotechnology Gmbh | IMPROVEMENT OF FERMENTATION PROCESSES AND BY-PRODUCTS |
| WO2014072390A1 (en) * | 2012-11-09 | 2014-05-15 | Dsm Ip Assets B.V. | Process for enzymatic hydrolysis of lignocellulosic material and fermentation of sugars |
| ES2705075T3 (es) * | 2015-04-21 | 2019-03-21 | Univ Berlin Tech | Bebidas deportivas y procedimientos para su producción |
| WO2016198651A2 (en) * | 2015-06-12 | 2016-12-15 | Lantmännen Ek För | Enzymatic-assisted hydrothermal extraction of hemicelluloses |
| EP3284348A1 (en) * | 2016-08-16 | 2018-02-21 | Anheuser-Busch InBev S.A. | A process for preparing a beverage or beverage component, beverage or beverage component prepared by such process, and use of brewer's spent grains for preparing such beverage or beverage component |
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