US PATENT SUBCLASS 435 / 93
.~.~ Mashing or wort making

Current as of: June, 1999
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435 /   HD   CHEMISTRY: MOLECULAR BIOLOGY AND MICROBIOLOGY

41  DF  MICRO-ORGANISM, TISSUE CELL CULTURE OR ENZYME USING PROCESS TO SYNTHESIZE A DESIRED CHEMICAL COMPOUND OR COMPOSITION {26}
72  DF  .~ Preparing compound containing saccharide radical {13}
93.~.~ Mashing or wort making

DEFINITION

Classification: 435/93

Mashing or wort making:

(under subclass 72) Processes wherein the product is mashed

grain or wort which has been prepared by a biochemical reaction utilizing malt, or malt diastase, or a malt extract.

(1) Note. Malt, malt diastase, and malt extract are considered to include a mixture of alpha- and beta-amylases.

(2) Note. Diastase (as distinguished from malt diastase) is considered to be alpha-amylase.

SEE OR SEARCH THIS CLASS, SUBCLASS:

95+, for products other than mash or wort produced by malt, malt diastase, or malt extract.

99+, for producing compounds containing saccharide radials by diastase.

201, for the production of maltase. 202, for the production of diastase from microorganisms.

203, for the production of diastase from a fungal source.

204, for the production of diastase from a plant source such as barley malt.

SEE OR SEARCH CLASS

426, Food or Edible Material: Processes, Compositions, and Products, particularly

16, 28+, and 64 for processes of producing mash or wort when combined with steps for producing an edible, e.g., a beverage and the product of such processes.