US PATENT SUBCLASS 426 / 28
.~.~ Fermentation of cereal malt, or of cereal by malting, or treating cereal with amylolytic or diastatic enzyme

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

7  DF  FERMENTATION PROCESSES {15}
18  DF  .~ Of farinaceous cereal or cereal material {4}
28.~.~ Fermentation of cereal malt, or of cereal by malting, or treating cereal with amylolytic or diastatic enzyme {1}
29  DF  .~.~.~> Preparation of beverage, beverage mash, or beverage wort {1}

DEFINITION

Classification: 426/28

(under subclass 18) Processes involving the fermentation of a malted cereal, or a cereal utilizing malt as the active enzyme source, or the treatment of a cereal utilizing an amylolytic or diastatic type enzyme.

(1) Note. Malting is the conversion of starches into simpler products such as dextrin and maltose.