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WO2013034613A3 - Verfahren zur herstellung eines getränks oder einer getränkebase - Google Patents

Verfahren zur herstellung eines getränks oder einer getränkebase Download PDF

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Publication number
WO2013034613A3
WO2013034613A3 PCT/EP2012/067355 EP2012067355W WO2013034613A3 WO 2013034613 A3 WO2013034613 A3 WO 2013034613A3 EP 2012067355 W EP2012067355 W EP 2012067355W WO 2013034613 A3 WO2013034613 A3 WO 2013034613A3
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
producing
base
medium
fermented
Prior art date
Application number
PCT/EP2012/067355
Other languages
English (en)
French (fr)
Other versions
WO2013034613A2 (de
Inventor
Hendrich QUITMANN
Peter Czermak
Holger Zorn
Marco A. FRAATZ
Andrea BOSSE
Kerstin STEMME
Original Assignee
Technische Hochschule Mittelhessen
Justus-Liebig-Universität Giessen
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Technische Hochschule Mittelhessen, Justus-Liebig-Universität Giessen filed Critical Technische Hochschule Mittelhessen
Publication of WO2013034613A2 publication Critical patent/WO2013034613A2/de
Publication of WO2013034613A3 publication Critical patent/WO2013034613A3/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Verfahren zur Hersteilung eines Getränks oder einer Getränkebase, bei dem in wenigstens einem Fermentationsprozess ein Medium fermentiert wird, bei dem das Medium pumpbar ist, und bei dem der Fermentationsprozess aerob durchgeführt wird, wobei das Medium durch Myzel von wenigstens einem Basidiomyceten fermentiert wird.
PCT/EP2012/067355 2011-09-09 2012-09-06 Verfahren zur herstellung eines getränks oder einer getränkebase WO2013034613A2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102011053469A DE102011053469A1 (de) 2011-09-09 2011-09-09 Verfahren zur Herstellung eines Getränks oder einer Getränkebase
DE102011053469.5 2011-09-09

Publications (2)

Publication Number Publication Date
WO2013034613A2 WO2013034613A2 (de) 2013-03-14
WO2013034613A3 true WO2013034613A3 (de) 2013-09-26

Family

ID=46934520

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2012/067355 WO2013034613A2 (de) 2011-09-09 2012-09-06 Verfahren zur herstellung eines getränks oder einer getränkebase

Country Status (2)

Country Link
DE (1) DE102011053469A1 (de)
WO (1) WO2013034613A2 (de)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104893889B (zh) * 2014-03-03 2017-08-25 西北农林科技大学 一种杏鲍菇酒的酿造方法
DE102016110653A1 (de) * 2016-06-09 2017-12-14 Van Hees Gmbh Nahrungsmittelzubereitungen mit Pilzmyzelien
DE102017212564A1 (de) 2017-07-21 2019-01-24 Martin Frettlöh Sequentielles Co-Kultivierungsverfahren zur Herstellung eines vitamin- und proteinreichen Nahrungsmittels
EP3739055A1 (de) * 2019-05-15 2020-11-18 Symrise AG Biotechnologische herstellung von aromastoffen aus johannisbeertrester
WO2023026072A1 (de) * 2021-08-23 2023-03-02 Science & Life Consulting Gbr Verfahren zur herstellung eines rohstoffs aus basidiomyceten- pilzmyzel und restbestandteilen eines agrarnebenstroms
EP4260712A1 (de) 2022-04-14 2023-10-18 Kontor N GmbH & Co. KG Verfahren zum herstellen von bier oder einem anderen getränk und eines proteinhaltigen produktes
EP4260710A1 (de) 2022-04-14 2023-10-18 Kontor N GmbH & Co. KG Verfahren zum herstellen von proteinen auf der basis von stofffraktionen aus der nahrungsmittelindustrie
EP4331372A1 (de) 2022-09-02 2024-03-06 Justus-Liebig-Universität Gießen Herstellung von getränken aus nebenströmen von gewürzpflanzen
DE102023110966A1 (de) 2023-04-27 2024-10-31 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung eingetragener Verein Fermentative herstellung von getränken aus dem fruchtfleisch der kakaofrucht

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007009089A2 (en) * 2005-07-13 2007-01-18 Botanica Bioscience Corporation Compositions containing flammulina velutipes extracts and methods for their administration
WO2007046039A2 (en) * 2005-10-22 2007-04-26 In Sung Lee Mushroom wine
JP2008079536A (ja) * 2006-09-27 2008-04-10 Mukogawa Gakuin 発酵豆乳およびその製法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004298109A (ja) * 2003-03-31 2004-10-28 Sapporo Holdings Ltd アルコール飲料の製造方法及びアルコール飲料
JP2005210939A (ja) * 2004-01-28 2005-08-11 Sapporo Breweries Ltd アルコール飲料の製造方法
DE102008048939A1 (de) 2008-08-07 2010-02-11 Nordmann Marken Holding Gmbh Verfahren zur Herstellung von alkoholfreien Getränken auf fermentativem Wege

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007009089A2 (en) * 2005-07-13 2007-01-18 Botanica Bioscience Corporation Compositions containing flammulina velutipes extracts and methods for their administration
WO2007046039A2 (en) * 2005-10-22 2007-04-26 In Sung Lee Mushroom wine
JP2008079536A (ja) * 2006-09-27 2008-04-10 Mukogawa Gakuin 発酵豆乳およびその製法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Week 200830, Derwent World Patents Index; AN 2008-E39846, XP002703297 *

Also Published As

Publication number Publication date
DE102011053469A1 (de) 2013-03-14
WO2013034613A2 (de) 2013-03-14

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