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1. WO2019038658 - A METHOD FOR PRODUCING A POLYPHENOLIC COMPOSITION FROM BARLEY MALT

Publication Number WO/2019/038658
Publication Date 28.02.2019
International Application No. PCT/IB2018/056283
International Filing Date 20.08.2018
IPC
C12C 7/04 2006.01
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
7Preparation of wort
04Preparation or treatment of the mash
C12C 7/20 2006.01
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
7Preparation of wort
14Clarifying wort (Läuterung)
20Boiling the beerwort
C12C 7/28 2006.01
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
7Preparation of wort
28After-treatment
C12C 12/04 2006.01
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
04Beer with low alcohol content
A23L 2/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
A23L 2/39 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
385Concentrates of non-alcoholic beverages
39Dry compositions
CPC
A23L 2/39
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
385Concentrates of non-alcoholic beverages
39Dry compositions
A23L 2/52
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52Adding ingredients
A23V 2200/308
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
2200Function of food ingredients
30Foods, ingredients or supplements having a functional effect on health
308having an effect on cancer prevention
A61K 31/192
AHUMAN NECESSITIES
61MEDICAL OR VETERINARY SCIENCE; HYGIENE
KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
31Medicinal preparations containing organic active ingredients
185Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic, hydroximic acids
19Carboxylic acids, e.g. valproic acid
192having aromatic groups, e.g. sulindac, 2-arylpropionic acids, ethacrynic acid
A61K 31/216
AHUMAN NECESSITIES
61MEDICAL OR VETERINARY SCIENCE; HYGIENE
KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
31Medicinal preparations containing organic active ingredients
21Esters, e.g. nitroglycerine, selenocyanates
215of carboxylic acids
216of acids having aromatic rings, e.g. benactizyne, clofibrate
A61K 31/353
AHUMAN NECESSITIES
61MEDICAL OR VETERINARY SCIENCE; HYGIENE
KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
31Medicinal preparations containing organic active ingredients
33Heterocyclic compounds
335having oxygen as the only ring hetero atom, e.g. fungichromin
35having six-membered rings with one oxygen as the only ring hetero atom
352condensed with carbocyclic rings, e.g. cannabinols, methantheline
3533,4-Dihydrobenzopyrans, e.g. chroman, catechin
Applicants
  • ALIOPHARM S.R.L. [IT]/[IT]
  • CONSIGLIO NAZIONALE DELLE RICERCHE [IT]/[IT]
Inventors
  • RUSSO, Gian Luigi
  • TARRICONE, Fabrizio
  • TEDESCO, Idolo
Agents
  • DE TULLIO, Michele Elio
Priority Data
10201700009629825.08.2017IT
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) A METHOD FOR PRODUCING A POLYPHENOLIC COMPOSITION FROM BARLEY MALT
(FR) PROCÉDÉ DE PRODUCTION D'UNE COMPOSITION POLYPHÉNOLIQUE À PARTIR DE MALT D'ORGE
Abstract
(EN)
Method for the production of a polyphenolic composition from barley malt, including the fundamental steps of: grinding of the malt grains and splitting into two portions, 20% and 80%; mixing each of the two portions with water to obtain an A mixture and a B mixture, the A mixture being prepared with the 20% portion to obtain a mixture of the malt in water at a final concentration between 9.5% and 20%, the B mixture being prepared with the 80% portion to obtain a mixture of the malt in water at a final concentration between 33% and 60%; thermal cycle; separation of the liquid component from the solid component; boiling of the liquid component and the addition of hops; rapid cooling of the wort; storage; in which said thermal cycle consists of a first phase and a second phase, in which the first phase applies to the 20% portion (Mixture A) and the second phase during which Mixture B is added to Mixture A. The relative polyphenolic composition obtained according to this method is characterized by the fact that it can be in liquid, powder, dry, and lyophilized form, its use and relative beverage or beer according to the present method not obtained with fermentation methods.
(FR)
L'invention concerne un procédé de production d'une composition polyphénolique à partir de malt d'orge, comprenant les étapes fondamentales de : broyage des grains de malt et séparation en deux parties, 20 % et 80 %; mélange de chacune des deux parties avec de l'eau pour obtenir un mélange A et un mélange B, le mélange A étant préparé avec la partie à 20 % pour obtenir un mélange du malt dans de l'eau à une concentration finale comprise entre 9,5 % et 20 %, le mélange B étant préparé avec la partie à 80 % pour obtenir un mélange du malt dans de l'eau à une concentration finale comprise entre 33 % et 60 %; cycle thermique; séparation du composant liquide du composant solide; ébullition du composant liquide et ajout de houblon; refroidissement rapide du moût; stockage; ledit cycle thermique étant constitué d'une première phase et d'une seconde phase, la première phase s'appliquant à la partie à 20 % (mélange A) et la seconde phase au cours de laquelle le mélange B est ajouté au mélange A. La composition polyphénolique relative obtenue selon ce procédé est caractérisée par le fait qu'elle peut être sous forme liquide, de poudre, sèche, et lyophilisée. L'invention concerne également une utilisation associée ainsi qu'une boisson ou une bière associée selon le présent procédé non obtenue avec des procédés de fermentation.
Also published as
EP2018765747
Latest bibliographic data on file with the International Bureau