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Food, Feed and Beverage Products 4735807 METHOD OF MAKING CEREAL WINE Ronal Thyfault A method of making cereal wine includes mixing a ground cereal grain, sugar, amylase enzyme, yeast nutrient, wine tannin, and a sanitizing a- gent in water. After a time delay, started yeast is added to the mixed ingredients which are occa- sionally stirred as fermentation occurs. The solids portion of the mixed ingredients are allowed to settle to the bottom of a liquid portion which is drained off and stored in a separate tank. The wine is periodically racked and is deemed ready for bottling in approximately nine months. 4738853 FOOD PRODUCTION David F Horrobin, Surrey, United Kingdom as- signed to Efamol Ltd A method of maintaining hens or other domesticated birds for egg production, com- prises giving the birds feed supplemented with gamma-linolenic acid or one or more higher ac- ids in the n-6 series, in the form of the free acid or as an ester,amide, phospholipid, salt or other physiologically acceptable derivative convertible in the bird's body to, or having the effect of, the free acid. 4742006 FERMENTATION PROCESS FOR THE PRODUCTION OF FRUCTOSE FROM AQUEOUS MIXTURES OF FRUCTOSE AND GLUCOSE AND ZYMOMONAS MOBILIS MUTANTS WHICH CAN BE USED FOR SUCH FERMENTATION Stephanie Bringer, Hermann Sahm, Jfederal Republic Of Germana assigned to Kernfor- schungsanlage Julich Gesellschaft mit beschrankter Haftung A method of producing fructose from aqueous glucose and fructose mixtures by fermenting in one step an aqueous mixture of fructose and glucose with a stable mutant of Zymomonas mobilis, and also producing the stable mutant of Zymomonas mobilis. 816 4746517 PRODUCTION OF BEER Paul Ducroo, Phalempin, France assigned to Gist-Brocades S A A process for improving the filterability of wort or beer comprising treating said wort or beer with an enzymatic product produced by Dis- porotrichum dimorphosporm exhibiting xylanase activity in an amount effective to im- prove the filterability.

4752482 Process for preparing a heat stable fermented malt flavorant

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Page 1: 4752482 Process for preparing a heat stable fermented malt flavorant

Food, Feed and Beverage Products

4735807

M E T H O D O F M A K I N G C E R E A L W I N E

Ronal Thyfault

A method of making cereal wine includes mixing a ground cereal grain, sugar, amylase enzyme, yeast nutrient, wine tannin, and a sanitizing a- gent in water. After a time delay, started yeast is added to the mixed ingredients which are occa- sionally stirred as fermentation occurs. The solids portion of the mixed ingredients are allowed to settle to the bottom of a liquid portion which is drained off and stored in a separate tank. The wine is periodically racked and is deemed ready for bottling in approximately nine months.

4738853

F O O D P R O D U C T I O N

David F Horrobin, Surrey, United Kingdom as- signed to Efamol Ltd

A method of maintaining hens or other domesticated birds for egg production, com- prises giving the birds feed supplemented with gamma-linolenic acid or one or more higher ac- ids in the n-6 series, in the form of the free acid or as an ester,amide, phospholipid, salt or other physiologically acceptable derivative convertible in the bird's body to, or having the effect of, the free acid.

4742006

F E R M E N T A T I O N P R O C E S S F O R T H E P R O D U C T I O N O F

F R U C T O S E F R O M A Q U E O U S M I X T U R E S O F F R U C T O S E A N D G L U C O S E A N D Z Y M O M O N A S

M O B I L I S M U T A N T S W H I C H C A N BE U S E D F O R S U C H

F E R M E N T A T I O N

Stephanie Bringer, Hermann Sahm, Jfederal Republic Of Germana assigned to Kernfor- schungsanlage Julich Gesellschaft mit beschrankter Haftung

A method of producing fructose from aqueous glucose and fructose mixtures by fermenting in one step an aqueous mixture of fructose and glucose with a stable mutant of Zymomonas mobilis, and also producing the stable mutant of Zymomonas mobilis.

816

4746517

PRODUCTION OF BEER

Paul Ducroo, Phalempin, France assigned to Gist-Brocades S A

A process for improving the filterability of wort or beer comprising treating said wort or beer with an enzymatic product produced by Dis- porotrichum dimorphosporm exhibiting xylanase activity in an amount effective to im- prove the filterability.