公开(公告)号：US20220104520A1

公开(公告)日：2022-04-07

申请号：US16322456

申请日：2017-08-14

Applicant: Anheuser-Busch InBev S.A.

Inventor： Jorge Gil-Martinez ,  Elke Arendt

IPC: A23L2/38 ,  A23J1/00 ,  A23L2/66 ,  A23L33/135 ,  A23L2/385 ,  A23L2/42

Abstract: A process for preparing a beverage or beverage component can have the following steps. Providing brewer's spent grain occurs. Then, performing a saccharification by enzymatic treatment of the brewer's spent grain and a fermentation of the saccharified brewer's spent grain with lactic acid bacteria and/or acetic acid bacteria and/or probiotics obtains a fermented broth. Filtering the fermented broth and collecting the permeate obtains the beverage or beverage component. Homogenizing the fermented broth is performed to obtain the beverage or beverage component.

公开(公告)号：US20190200640A1

公开(公告)日：2019-07-04

申请号：US16322475

申请日：2017-08-14

Applicant: Anheuser-Busch InBev S.A.

Inventor： Jorge Gil-Martinez ,  Elke Arendt

IPC: A23J1/00

CPC classification number: A23J1/005 ,  A23J1/12 ,  C12C5/004 ,  C12C5/006 ,  C12C11/003 ,  C12C12/04 ,  C12Y302/01004 ,  Y02P60/873

Abstract: A process prepares a beverage or beverage component. The process includes an enzymatic treatment of brewer's spent grain including addition of one or a combination of enzymes with alpha-amylase, gluco-amylase, cellulase, xylanase, protease and/or beta-glucanase activity and fermentation by a strain of lactic acid bacteria. The combination of enzymes and enzymatic treatment conditions is such that the lactic acid bacteria produce 4.5 g/L lactic acid and metabolise sugar such that the resulting fermented broth contains less than 2.5% w/w and preferably less than 0.5% w/w residual sugar or the lactic acid bacteria produce 4.5 g/L lactic acid and metabolise sugar such that the resulting fermented broth contains at least 2.5% w/w residual sugar.

公开(公告)号：US11382341B2

公开(公告)日：2022-07-12

申请号：US16322475

申请日：2017-08-14

Applicant: Anheuser-Busch InBev S.A.

Inventor： Jorge Gil-Martinez ,  Elke Arendt

IPC: A23J1/00 ,  C12C5/00 ,  C12C11/00 ,  A23J1/12

Abstract: A process prepares a beverage or beverage component. The process includes an enzymatic treatment of brewer's spent grain including addition of one or a combination of enzymes with alpha-amylase, gluco-amylase, cellulase, xylanase, protease and/or beta-glucanase activity and fermentation by a strain of lactic acid bacteria. The combination of enzymes and enzymatic treatment conditions is such that the lactic acid bacteria produce 4.5 g/L lactic acid and metabolise sugar such that the resulting fermented broth contains less than 2.5% w/w and preferably less than 0.5% w/w residual sugar or the lactic acid bacteria produce 4.5 g/L lactic acid and metabolise sugar such that the resulting fermented broth contains at least 2.5% w/w residual sugar.

公开(公告)号：US20210022366A1

公开(公告)日：2021-01-28

申请号：US16970375

申请日：2019-02-18

Applicant: Anheuser-Busch InBev S.A.

Inventor： Jorge Gil-Martinez ,  Elke Arendt

IPC: A23J1/00 ,  A23J1/12 ,  A23J3/30 ,  A23L33/185 ,  A23K10/38 ,  A23L7/104 ,  C12R1/25 ,  C12R1/225

Abstract: A process of extracting or purifying proteinaceous material and/or fibraceous material from brewer's spent grain (BSG), the process comprising the steps of: Providing brewer's spent grain; Performing saccharification by enzymatic treatment of the brewer's spent grain and a fermentation of the saccharified brewer's spent grain with lactic acid bacteria and/or acetic acid bacteria and/or probiotics to obtain a fermented broth; and extracting and/or purifying proteinaceous and/or fibraceous material from the fermented BSG.