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1. WO2014121363 - GLUTEN-FREE BEER PRODUCTION PROCESS

Publication Number WO/2014/121363
Publication Date 14.08.2014
International Application No. PCT/BR2014/000041
International Filing Date 06.02.2014
IPC
C12C 12/00 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
12Processes specially adapted for making special kinds of beer
C12R 1/85 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
RINDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C-C12Q75
1Microorganisms
645Fungi
85Saccharomyces
C12N 11/18 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
NMICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
11Carrier-bound or immobilised enzymes; Carrier-bound or immobilised microbial cells; Preparation thereof
18Multi-enzyme systems
C12P 1/02 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
1Preparation of compounds or compositions, not provided for in groups C12P3/-C12P39/121; General processes for the preparation of compounds or compositions by using microorganisms or enzymes
02by using fungi
CPC
C12C 12/00
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION
12Processes specially adapted for making special kinds of beer
C12C 2200/01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
CBEER; PREPARATION OF BEER BY FERMENTATION
2200Special features
01Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
Applicants
  • VEIT, Vitor Carlos [BR]/[BR]
Inventors
  • VEIT, Vitor Carlos
Agents
  • MALAGUTTI, Paulo Lofrano
Priority Data
BR102013003182808.02.2013BR
Publication Language Portuguese (pt)
Filing Language Portuguese (PT)
Designated States
Title
(EN) GLUTEN-FREE BEER PRODUCTION PROCESS
(FR) PROCÉDÉ DE FABRICATION DE BIÈRE SANS GLUTEN
(PT) PROCESSO DE FABRICAÇÃO DE CERVEJA SEM GLÚTEN
Abstract
(EN) A process is disclosed for producing gluten-free beer from grains and raw materials containing this protein, by causing the beer to undergo during its production a complete protease process with gluten degrading enzymes, the gluten being subsequently removed from the beer, allowing the beer to be consumed by celiac disease patients; in addition, during the fermentation phase, yeasts multiplied in a gluten-free medium are used and allow the enzymes used during processing to be re-used.
(FR) L'invention concerne un procédé de fabrication de bière sans gluten à partir de grains et de matières premières possédant cette protéine, consistant à soumettre la bière, pendant sa production, à un processus de protéase complète avec enzymes dégradant le gluten, qui est ensuite enlevé de la bière, laquelle peut être consommée par des personnes porteuses de la maladie coeliaque, outre l'utilisation, en phase de fermentation, de levures multipliées dans un milieu sans gluten, avec possibilité de réutilisation des enzymes intervenant dans le traitement.
(PT) Processo de fabricação de cerveja sem glúten, a partir de grãos e matérias-primas que possuem esta proteína, submetendo a cerveja, durante sua produção, a um processo de protease completa com enzimas que degradam o glúten, que será posteriormente removido da cerveja, possibilitando seu consumo por pessoas portadoras da doença celíaca, além de empregar, em sua fase de fermentação, leveduras que foram multiplicadas em meio sem glúten e possibilitar o reaproveitamento das enzimas utilizadas no tratamento.
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