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1. 发明公开

KR20180030557A 맥주 맛 음료, 맥주 맛 음료의 제조 방법 및 맥주 맛 음료의 목 넘김 개선방법 审中-公开
标题翻译：如何制作啤酒风味饮料，如何制作啤酒风味饮料，以及如何改进饮料
公开(公告)号：KR20180030557A
公开(公告)日：2018-03-23
申请号：KR20187002857
申请日：2016-09-14
申请人： SAPPORO HOLDINGS LTD
发明人： ISHIHARA TAKEO , HAMAGUCHI TETSU
IPC分类号： C12C5/04 , A23L2/58 , C12C12/00
CPC分类号： A23L2/58 , C12C5/04 , C12G3/02
摘要： 목넘김이샤프한맥주맛 음료, 맥주맛 음료의제조방법및 맥주맛 음료의목 넘김개선방법을제공하는것을과제로한다. 본발명에따른맥주맛 음료는, L*a*b*표색계의 a*값이 1.0 이상이고, 쓴맛값이 25 이상이다. 본발명에따른맥주맛 음료의제조방법은 L*a*b*표색계의 a*값이 1.0 이상이되고, 쓴맛값이 25 이상이되도록제조한다. 본발명에따른맥주맛 음료의목 넘김개선방법은, 맥주맛 음료의목 넘김개선방법으로서, 상기맥주맛 음료에대해, L*a*b*표색계의 a*값이 1.0 이상이되고, 쓴맛값이 25 이상이되도록조제한다.
摘要翻译：本发明提供了啤酒风味饮料的生产方法，生产啤酒风味饮料的方法以及改善啤酒风味饮料的颈弯的方法。根据本发明的啤酒风味饮料的L * a * b *显色体系的a *值为1.0以上，卤化值为25以上。本发明的啤酒风味饮料以L * a * b *显色体系的a *值为1.0以上，卤化值为25以上的方式制造。进料喉改善啤酒味饮料的方法，根据本发明是啤酒味饮料方法的喉部的进料的改进，对于啤酒味饮料中，L的a *值* A * b *表色系统是1.0异常，苦味值 25或更多。

2. 发明公开

KR20180030556A 맥주 맛 음료, 맥주 맛 음료의 제조 방법 및 맥주 맛 음료의 향기 개선방법 审中-公开
标题翻译：制造啤酒味饮料，啤酒味饮料和改善啤酒味饮料的香味的方法
公开(公告)号：KR20180030556A
公开(公告)日：2018-03-23
申请号：KR20187002856
申请日：2016-09-14
申请人： SAPPORO HOLDINGS LTD
发明人： ISHIHARA TAKEO , HAMAGUCHI TETSU
IPC分类号： C12C5/02 , A23L2/56 , C12G3/04
CPC分类号： C12C5/04 , C12C11/02 , C12G3/04 , C12G3/08
摘要： 산화한간장냄새를좋은향기로변화시킨맥주맛 음료, 맥주맛 음료의제조방법및 맥주맛 음료의향기개선방법을제공하는것을과제로한다. 본발명에따른맥주맛 음료는, L*a*b*표색계의 a*값이 7.0 이상 21.0 이하이고, 초산에스테르의함유량이 0.7 mg/L 이상 2.4mg/L 이하이다. 본발명에따른맥주맛 음료의제조방법은 L*a*b*표색계의 a*값이 7.0 이상 21.0 이하가되고, 초산에스테르의함유량이 0.7 mg/L 이상 2.4mg/L 이하가되도록제조한다. 본발명에따른맥주맛 음료의향기개선방법은, 맥주맛 음료의향기개선방법으로서, 상기맥주맛 음료에대해, L*a*b*표색계의 a*값이 7.0 이상 21.0 이하가되고, 초산에스테르의함유량이 0.7 mg/L 이상 2.4mg/L 이하가되도록조제한다.
摘要翻译：一种啤酒风味饮料，其中将氧化的大豆气味改变为良好的香气，生产啤酒风味饮料的方法以及改善饮料风味饮料的香味的方法。啤酒味饮料中根据本发明，L的颜色系统* A * B * a *值是7.0以上且21.0以下时，乙酸酯0.7毫克/ L比2.4mg / L或更少的含量。在根据本发明一个啤酒味饮料的制造方法中被制备以使L的颜色系统* A * B * a *值是7.0或大于21.0，醋酸酯0.7毫克/升或更多的含量小于2.4mg / L。风味改善了根据本发明一个啤酒味饮料的方法是啤酒味饮料的风味改善方法，对于啤酒味饮料中，L的a *值* A * b *表色系统是7.0以上21.0以下，乙酯不低于0.7 mg / L且不高于2.4 mg / L。

3. 发明公开

KR20180030555A 맥주 맛 음료, 맥주 맛 음료의 제조 방법 및 맥주 맛 음료의 향기 개선방법 审中-公开
标题翻译：制造啤酒味饮料，啤酒味饮料和改善啤酒味饮料的香味的方法
公开(公告)号：KR20180030555A
公开(公告)日：2018-03-23
申请号：KR20187002855
申请日：2016-09-14
申请人： SAPPORO HOLDINGS LTD
发明人： ISHIHARA TAKEO , HAMAGUCHI TETSU
IPC分类号： C12C5/02 , A23L2/56 , C12G3/04
CPC分类号： A23L2/00 , C12C7/00 , C12G3/04 , C12G3/08
摘要： 산화한간장냄새가억제된맥주맛 음료, 맥주맛 음료의제조방법및 맥주맛 음료의향기개선방법을제공하는것을과제로한다. 본발명에따른맥주맛 음료는, L*a*b*표색계의 a*값이 1.0 이상이고, 초산에스테르의함유량이 2.0 mg/L 이상이다. 본발명에따른맥주맛 음료의제조방법은 L*a*b*표색계의 a*값이 1.0 이상이되고, 초산에스테르의함유량이 2.0 mg/L 이상이되도록제조한다. 본발명에따른맥주맛 음료의향기개선방법은, 맥주맛 음료의향기개선방법으로서, 상기맥주맛 음료에대해, L*a*b*표색계의 a*값이 1.0 이상이되고, 초산에스테르의함유량이 2.0 mg/L 이상이되도록조제한다.
摘要翻译：的啤酒味饮料的零，并提供抑制啤酒，酱油味饮料，啤酒风味饮料的制造方法的氧化气味的方法和改善的香味。根据本发明的啤酒调味饮料在L * a * b *颜色体系中具有1.0以上的a *值和2.0mg / L以上的乙酸酯含量。制备了根据本发明一个啤酒味饮料的制造方法，使得L的颜色系统* A * B * 1.0的a *值是异常时，乙酸酯的2.0 mg / L的异常的内容。风味改善了根据本发明一个啤酒味饮料的方法是啤酒味饮料的风味改善方法，对于啤酒味饮料中，L的a *值* A * b *表色系统是1.0异常时，醋酸酯的含量 2.0毫克/升或更高。

4. 发明专利

MY185111A SOY MILK FERMENTATION PRODUCT AND METHOD FOR PRODUCING SAME 未知
公开(公告)号：MY185111A
公开(公告)日：2021-04-30
申请号：MYPI2014002844
申请日：2013-03-18
申请人： SAPPORO HOLDINGS LTD , POKKA SAPPORO FOOD & BEVERAGE LTD
发明人： TSUCHIMOTO NORIHIKO , NAKAKITA YASUKAZU , HARASHIMA HIROYUKI
IPC分类号： A23C11/10 , A23L11/00
摘要： The invention provides a method for producing a soy milk fermentation product, comprising an enzyme treatment step of hydrolyzing soy milk with a peptide bond hydrolase to obtain a fermentation substrate, and a fermentation step of fermenting the fermentation substrate with lactic acid bacteria belonging to Lactobacillus brevis to obtain a fermentation product.

5. 发明专利

CA2972869C EFFERVESCENT BEVERAGE AND METHOD PERTAINING TO SAME 未知
公开(公告)号：CA2972869C
公开(公告)日：2019-02-19
申请号：CA2972869
申请日：2016-02-18
申请人： SAPPORO HOLDINGS LTD
发明人： SHIRAI MASANORI , NARITA HIDEKAZU , SAWAI NORIKATSU , YANAGAWA KOJI
IPC分类号： C12C5/02 , A23L2/00
摘要： Provided are a sparkling beverage having excellent foam properties and a method for the same . A sparkling beverage according to one embodiment of the present invention has a ratio of a nitrogen content (ppm) to an extract (w/v%) of less than 28Ø A method of improving foam properties of a sparkling beverage according to one embodiment of the present invention includes adjusting a ratio of a nitrogen content (ppm) to an extract (w/v%) of a sparkling beverage to less than 28.0, to thereby improve foam properties of the sparkling beverage .

6. 发明专利

NZ631452A Nutritionally balanced food or beverage product 未知
公开(公告)号：NZ631452A
公开(公告)日：2016-03-31
申请号：NZ63145212
申请日：2012-03-13
申请人： SAPPORO HOLDINGS LTD
发明人： POPE-MAYELL GUY WILLIAM CLAYTON , ROTHERHAM ROSS DIXON , ROGERS JASON PAUL
IPC分类号： A23D9/00 , A23L2/38
摘要： Disclosed is a process for manufacturing a food or beverage product which is based upon the nutritional reference values (NRV) as a starting point and which has a focus on increasing or decreasing the relative amounts of one macronutrient yet is balanced with respect to the other macronutrients, the process comprising the steps of: (i) selecting a first non-zero percentage of the (NRV) that will be used to determine an amount of two macronutrients selected from protein, fat or carbohydrate that will be in the product , from any one of the following documents: Daily Reference Values given in USFDA Code of Federal Regulations 21 CFR 101.9, 1996; - % Daily Intake reference values given in the Australia New Zealand Food Standards; - GDA –Guideline Daily Amounts as published by the Food and Drink Federation, UK; - Reference Standards given in The Canadian Food and Drug Regulations and amendments; all as published on 13 March 2012; (ii) selecting a second percentage of the NRV that will be used to determine an amount of the third macronutrient that will be in the product, wherein said second percentage of the NRV for the third macronutrient, not selected in step (i), is not the same as the first percentage for the other two macronutrients; and (iii) combining the protein, fat and carbohydrate macronutrients in amounts as determined at steps (i) and (ii) above; and (iv) optionally adding fibre in the same relative proportions of the NRV as the two selected macronutrients, wherein the same relative proportion of the NRV is substantially within 5% to 50% of the daily intake for each of selected macronutrients.

7. 发明专利

CA2903702A1 TAP, SERVER, POURING MEMBER, AND ATTACHMENT/DETACHMENT TOOL 未知
公开(公告)号：CA2903702A1
公开(公告)日：2014-08-14
申请号：CA2903702
申请日：2014-02-06
申请人： SAPPORO HOLDINGS LTD
发明人： TAKEI YOSHIAKI , SUGIYAMA HISAAKI , NARITA HIDEKAZU
IPC分类号： B67D1/07 , B67D1/04 , B67D1/14
摘要： The present invention is a tap (10), which pours beer foam (B) onto a liquid, wherein the tap (10) has a pathway (20f) through which beer foam (B) passes, and a second extension (20c) and a bent section (20b) of the pathway (20f) are curved in a manner so as to follow the surface of the liquid.

8. 发明专利

CA2892632A1 SOLID FERMENTED SOY MILK PRODUCT AND PROCESS FOR MANUFACTURING SAME 未知
公开(公告)号：CA2892632A1
公开(公告)日：2014-08-07
申请号：CA2892632
申请日：2014-01-08
申请人： SAPPORO HOLDINGS LTD
发明人： TSUCHIMOTO NORIHIKO
IPC分类号： A23C11/10 , A23C9/12 , A23L1/30 , A23L11/00
摘要： The invention relates to a process for manufacturing a solid fermented soy milk product, comprising a fermentation step in which a fermentation substrate containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with heterofermentative lactic acid bacteria.

9. 发明专利

CA2865874A1 CIRCADIAN RHYTHM-IMPROVING AGENT 未知
公开(公告)号：CA2865874A1
公开(公告)日：2013-09-06
申请号：CA2865874
申请日：2013-02-08
申请人： NAT INST OF ADVANCED IND SCIEN , SAPPORO HOLDINGS LTD
发明人： OOISHI KATSUTAKA , MIYAZAKI KOYOMI , ITOH NANAKO , YAMAMOTO SAORI , NAKAKITA YASUKAZU , KANEDA HIROTAKA
IPC分类号： A61K35/74 , A23L1/30 , A23L2/00 , A23L2/52 , A23L33/135 , A61K35/744 , A61K35/747 , A61P25/00 , A61P25/20 , A61P25/26
摘要： The present invention provides a circadian rhythm-improving agent containing lactic acid bacteria or a processed product thereof as an active ingredient.

10. 发明专利

AU2020256453A1 NUTRITIONALLY FOCUSSED BALANCED FOOD OR BEVERAGE PRODUCT AND METHODS FOR PRODUCING 未知
公开(公告)号：AU2020256453A1
公开(公告)日：2021-05-06
申请号：AU2020256453
申请日：2020-10-16
申请人： SAPPORO HOLDINGS LTD
发明人： POPE-MAYELL GUY WILLIAM CLAYTON , ROGERS JASON PAUL , WILTON VICTORIA JANE
IPC分类号： A23L33/21 , A23L2/38 , A23L7/117 , A23L33/00 , A23L35/00
摘要： James& Wells ref: 312310AU/ 14 JV A pre-packaged food or beverage product having the macronutrients of: protein, total fat, total carbohydrate and fibre, wherein two macronutrients are equalised to the same set percentage of the NRV; the remaining macronutrients having a percentage of the NRV which is unbalanced (i.e. higher or lower) at least with respect to the other two equalised macronutrients, the product comprising: (i) a first set percentage of the NRV for two macronutrients to be selected from protein, fibre, total fat or total carbohydrate; (ii) a second (and optionally third) set percentage of the NRV for the remaining two macronutrients that will be in the product; wherein said second/third set percentages of the NRV for the remaining macronutrients, is not the same as the first set percentage for the other two macronutrients; and wherein the protein, fibre, total fat and total carbohydrate macronutrients are present in amounts corresponding to the first and second (and optionally third) set percentages as appropriate.

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