GB367063A - Method of making vitamin-containing beer - Google Patents
Method of making vitamin-containing beerInfo
- Publication number
- GB367063A GB367063A GB35927/30A GB3592730A GB367063A GB 367063 A GB367063 A GB 367063A GB 35927/30 A GB35927/30 A GB 35927/30A GB 3592730 A GB3592730 A GB 3592730A GB 367063 A GB367063 A GB 367063A
- Authority
- GB
- United Kingdom
- Prior art keywords
- yeast
- destroyed
- beverage
- boiling
- vitamin
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
- C12C5/023—Additives for beer enhancing the vitamin content
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Vitamin-containing beverages, particularly beers, are prepared by adding yeast cell sap obtained from yeast which has been destroyed by treatment in colloid mills or by mixing with quartz sand and pressing the mixture through closely disposed rolls or by other mechanical means such as spraying the yeast under high pressure against smooth or roughened surfaces. The yeast remaining after the fermentation may be destroyed in this way, by the provision of a receptacle into which the yeast can settle and which contains a colloid mill or by a short boiling of the beverage. The crushed yeast is then flushed by the beverage which is then filtered from the cell residue. The boiling of the wort is preferably carried out in boilers excluding oxygen. The Specification as open to inspection under Sect. 91 (3) (a) states that the yeast might be destroyed by autolysis. This subject-matter does not appear in the Specification as accepted.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE367063X | 1929-11-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB367063A true GB367063A (en) | 1932-02-18 |
Family
ID=6317861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB35927/30A Expired GB367063A (en) | 1929-11-29 | 1930-11-28 | Method of making vitamin-containing beer |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB367063A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2143545A (en) * | 1983-07-07 | 1985-02-13 | Johann Theodor Grieff | Improving the nutritive value of products |
| US4765992A (en) * | 1984-06-01 | 1988-08-23 | Universite De Bordeaux Ii | Stimulation of alcoholic fermentation by adsorption of toxic substances with cell walls |
-
1930
- 1930-11-28 GB GB35927/30A patent/GB367063A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2143545A (en) * | 1983-07-07 | 1985-02-13 | Johann Theodor Grieff | Improving the nutritive value of products |
| US4765992A (en) * | 1984-06-01 | 1988-08-23 | Universite De Bordeaux Ii | Stimulation of alcoholic fermentation by adsorption of toxic substances with cell walls |
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