BG103358A - Ферментационно обработена напитка на основата на бирен слад и метод за нейното приготовление - Google Patents
Ферментационно обработена напитка на основата на бирен слад и метод за нейното приготовлениеInfo
- Publication number
- BG103358A BG103358A BG103358A BG10335899A BG103358A BG 103358 A BG103358 A BG 103358A BG 103358 A BG103358 A BG 103358A BG 10335899 A BG10335899 A BG 10335899A BG 103358 A BG103358 A BG 103358A
- Authority
- BG
- Bulgaria
- Prior art keywords
- fermentationally
- preparation
- drink
- malt
- beer malt
- Prior art date
Links
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title abstract 4
- 235000013405 beer Nutrition 0.000 title abstract 3
- 239000000654 additive Substances 0.000 abstract 2
- 230000000996 additive effect Effects 0.000 abstract 2
- 235000019463 artificial additive Nutrition 0.000 abstract 1
- 235000019462 natural additive Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 239000000725 suspension Substances 0.000 abstract 1
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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
-
- 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
-
- 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
- C12C7/14—Lautering, i.e. clarifying wort
-
- 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)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Ферментационно обработената напитка е на основатана бирен слад и съдържа натурална или синтетична прибавка. Прибавката може да образува поне временно стабилни комплекси с протеиновите фракции на бирения слад или на получената напитка, или да образува стабилна суспензия в слада или в напитката. Прибавката остава във ферментационно обработения продукт поне по време на приготовлението му, в достатъчна пропорция за получаване необходимото помътняване в готовата напитка.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/IB1996/001171 WO1998018902A1 (fr) | 1996-10-31 | 1996-10-31 | Boisson fermentee a base de mout de biere, son procede de preparation |
Publications (2)
Publication Number | Publication Date |
---|---|
BG103358A true BG103358A (bg) | 2000-01-31 |
BG64100B1 BG64100B1 (bg) | 2003-12-31 |
Family
ID=11004488
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BG103358A BG64100B1 (bg) | 1996-10-31 | 1999-04-26 | Ферментационно обработена напитка на основата на бирен слад и метод за нейното приготовление |
Country Status (15)
Country | Link |
---|---|
US (1) | US7160563B1 (bg) |
EP (1) | EP0941304B1 (bg) |
JP (1) | JP2001501448A (bg) |
KR (1) | KR100413296B1 (bg) |
AT (1) | ATE362523T1 (bg) |
AU (1) | AU740326B2 (bg) |
BG (1) | BG64100B1 (bg) |
CA (1) | CA2269769C (bg) |
DE (2) | DE941304T1 (bg) |
ES (1) | ES2140360T3 (bg) |
GR (1) | GR990300044T1 (bg) |
HU (1) | HUP9904278A3 (bg) |
RO (1) | RO121603B1 (bg) |
UA (1) | UA71891C2 (bg) |
WO (1) | WO1998018902A1 (bg) |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2507840T3 (es) * | 2004-09-20 | 2014-10-15 | Carlton And United Beverages Limited | Métodos y composiciones para clarificación de bebidas |
JP2008099659A (ja) * | 2006-09-22 | 2008-05-01 | Ina Food Ind Co Ltd | 微生物の環境ストレス保護剤、並びに発酵食品及びその製造方法 |
EP2118258B1 (en) * | 2007-01-31 | 2014-09-17 | Carlton And United Beverages Limited | Calcium reducing agents and methods |
US20100178384A1 (en) * | 2007-06-04 | 2010-07-15 | Duan David W | Methods and compositions for fining fermentable beverages |
US20090092735A1 (en) * | 2007-10-05 | 2009-04-09 | Betal, Llc | Method for preparing stable hop powder |
JP4957512B2 (ja) * | 2007-11-02 | 2012-06-20 | 松谷化学工業株式会社 | 発泡性アルコール飲料及びその製造方法 |
WO2010056225A1 (en) * | 2008-11-14 | 2010-05-20 | Cargill, Incorporated | Beer-type beverages |
US20110097464A1 (en) * | 2009-10-22 | 2011-04-28 | Ge Healthcare Bio-Sciences Ab | Method for liquid processing |
JP6144020B2 (ja) * | 2012-06-20 | 2017-06-07 | サントリーホールディングス株式会社 | 飲料 |
WO2014048558A2 (de) * | 2012-09-25 | 2014-04-03 | Technische Universität Berlin | Klärungsverfahren |
JP6110659B2 (ja) * | 2012-12-27 | 2017-04-05 | アサヒビール株式会社 | ビールテイスト飲料の製造方法 |
CN107846939B (zh) * | 2015-07-31 | 2022-08-12 | 不二制油集团控股株式会社 | 多糖类-蛋白质复合体的制造方法 |
JP2020074707A (ja) * | 2018-11-07 | 2020-05-21 | 三栄源エフ・エフ・アイ株式会社 | 濁りが抑制された発泡性飲料とその製造方法、発泡性飲料の濁り抑制方法、及び酸性飲料の濁り抑制剤 |
CN113265308A (zh) * | 2021-05-25 | 2021-08-17 | 郑州金星啤酒有限公司 | 一种稳定白啤酒浊度的方法 |
WO2023117830A1 (en) * | 2021-12-21 | 2023-06-29 | Firmenich Sa | Beverage additives comprising a clouding agent |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3223529A (en) * | 1961-03-07 | 1965-12-14 | Baxter Laboratories Inc | Composition for improving foam of malt beverages |
US3573928A (en) * | 1969-01-21 | 1971-04-06 | Nat Starch Chem Corp | Process for producing beer |
BE755763A (fr) * | 1969-09-04 | 1971-03-04 | J E Siebel Sons Cy | Stabilisants de mousse pour boissons a base de malt |
SU685689A1 (ru) * | 1978-04-11 | 1979-09-15 | Научно-Производственное Объединение Пиво-Безалкогольной Промышленности | Способ получени пива |
US4335110A (en) * | 1979-08-23 | 1982-06-15 | Orewa Inc. | Pharmaceutical compositions of sanguinaria galangal and zinc chloride |
US4720389A (en) * | 1986-04-22 | 1988-01-19 | Merck & Co., Inc. | Foam-stabilized malt beverage |
NL9401273A (nl) * | 1994-08-04 | 1996-03-01 | Heineken Tech Services | Pectines als schuimstabilisatoren voor dranken met een schuimkraag. |
-
1996
- 1996-10-31 WO PCT/IB1996/001171 patent/WO1998018902A1/fr active IP Right Grant
- 1996-10-31 UA UA99042297A patent/UA71891C2/uk unknown
- 1996-10-31 EP EP96935206A patent/EP0941304B1/fr not_active Expired - Lifetime
- 1996-10-31 ES ES96935206T patent/ES2140360T3/es not_active Expired - Lifetime
- 1996-10-31 RO RO99-00498A patent/RO121603B1/ro unknown
- 1996-10-31 US US09/284,816 patent/US7160563B1/en not_active Expired - Fee Related
- 1996-10-31 GR GR990300044T patent/GR990300044T1/el unknown
- 1996-10-31 DE DE0941304T patent/DE941304T1/de active Pending
- 1996-10-31 AT AT96935206T patent/ATE362523T1/de not_active IP Right Cessation
- 1996-10-31 KR KR10-1999-7003810A patent/KR100413296B1/ko active IP Right Grant
- 1996-10-31 AU AU73269/96A patent/AU740326B2/en not_active Expired
- 1996-10-31 DE DE69637087T patent/DE69637087T2/de not_active Expired - Lifetime
- 1996-10-31 JP JP09525497A patent/JP2001501448A/ja active Pending
- 1996-10-31 HU HU9904278A patent/HUP9904278A3/hu unknown
- 1996-10-31 CA CA2269769A patent/CA2269769C/en not_active Expired - Lifetime
-
1999
- 1999-04-26 BG BG103358A patent/BG64100B1/bg unknown
Also Published As
Publication number | Publication date |
---|---|
CA2269769A1 (en) | 1998-05-07 |
ES2140360T1 (es) | 2000-03-01 |
ES2140360T3 (es) | 2007-12-01 |
AU740326B2 (en) | 2001-11-01 |
WO1998018902A1 (fr) | 1998-05-07 |
UA71891C2 (en) | 2005-01-17 |
CA2269769C (en) | 2011-06-14 |
KR100413296B1 (ko) | 2003-12-31 |
RO121603B1 (ro) | 2007-12-28 |
BG64100B1 (bg) | 2003-12-31 |
HUP9904278A3 (en) | 2000-05-29 |
ATE362523T1 (de) | 2007-06-15 |
DE941304T1 (de) | 2000-06-08 |
AU7326996A (en) | 1998-05-22 |
DE69637087T2 (de) | 2008-01-17 |
EP0941304A1 (fr) | 1999-09-15 |
EP0941304B1 (fr) | 2007-05-16 |
GR990300044T1 (en) | 2000-01-31 |
JP2001501448A (ja) | 2001-02-06 |
DE69637087D1 (de) | 2007-06-28 |
HUP9904278A2 (hu) | 2000-04-28 |
US7160563B1 (en) | 2007-01-09 |
KR20000052938A (ko) | 2000-08-25 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
BG103358A (bg) | Ферментационно обработена напитка на основата на бирен слад и метод за нейното приготовление | |
AU4612093A (en) | Soluble ligands for CD40 | |
CA2188542A1 (en) | A method for improving the solubility of vegetable proteins | |
GR3031804T3 (en) | Enzymatic method for reducing the amount of phosphorous-contaning components in vegetable and animal oils. | |
ES2162926T3 (es) | Perlas aromatizantes de goma de gelano. | |
MY115995A (en) | Method for decreasing viscosity by using gumacacia | |
MY109486A (en) | Method employing type ii endoglycosidase | |
BG47198A3 (bg) | Метод за извличане на гликопептиден антибиотик | |
Chang | The future prospect of traditional Korean fermented foods | |
HU9600209D0 (en) | Process for the extaction of periplasmatic proteins from microorganisms in the presence of arginin | |
TW371618B (en) | Process for reducing sterols in eggs | |
ATA156286A (de) | Verfahren zum herstellen eines als genussmittel fuer menschen dienenden kohlensaeurehaeltigen getraenkes | |
NZ333412A (en) | Plant proteins treated to reduce isoflavones, manganese and nucleotides and nutritional products made therefrom | |
MD145C2 (ro) | Băutura de tip brandy "Botna" | |
EP0231897A3 (en) | Aged silica | |
EP0821691A4 (en) | METHOD FOR SYNTHESIS OF GM2 | |
AU8640691A (en) | Method for improving the taste of nutritional protein and foodstuffs obtained in this way | |
UA22128C2 (uk) | Горілка особлива "житомир" | |
EP0673998A3 (de) | Komposition und Verfahren zur Herstellung alkoholischer Getränke mit weinbrandähnlichem Geschmack. | |
BG100752U (en) | Food additive | |
UA10924C2 (uk) | Спосіб очистки горілки "скіфська" | |
HU911963D0 (en) | Process for the production of natural colouring and aroma concentrate from pritamine-paprika, the preparation of the biological active agents, and its use in food industry | |
GEP19980707B (en) | Method for Production of Black Tea | |
GEU1997218Y (en) | Colour | |
GR950100036A (el) | Μεθοδος και κυπελλο για την παραγωγη νεου τυπου στραγγισμενου γιαουρτιου. |