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1. 发明公开

EP1875807A1 METHOD OF PROCESSING FRESH COFFEE BEANS BY USING SURFACE-TREATED COFFEE FRUITS 有权
标题翻译：一种用于处理生咖啡豆按用途分的表面处理的咖啡果实
公开(公告)号：EP1875807A1
公开(公告)日：2008-01-09
申请号：EP06729914.9
申请日：2006-03-24
申请人： SUNTORY LIMITED
发明人： YONEZAWA, Takeshi , YOMO, Hideko , NAKAJIMA, Toshiharu
IPC分类号： A23F5/02 , A23F5/24
CPC分类号： A23F5/02
摘要： There is provided a method for processing green coffee beans capable of imparting new aromas and flavors to a coffee beverage using a simple operation, without incurring an increase in raw material costs.
The method for processing green coffee beans includes a fermentation step of bringing nutritive substances included in coffee cherries and microorganisms into contact with one another and causing fermentation, and a collection step of separating and collecting green coffee beans from the coffee cherries that have undergone the fermentation step, wherein in the fermentation step, at least part of the pulp of the coffee cherries is exposed, and the microorganisms are caused to come into direct contact therewith.
摘要翻译：本发明提供一种处理绿能赋予新的香气和味道，使用一个简单的手术咖啡饮料的咖啡豆的方法，而不会导致原材料成本增加。用于处理生咖啡豆的方法，包括使包含在咖啡果实营养物质和微生物与彼此并引起发酵，分离和收集从咖啡果实生咖啡豆的集合步骤的接触的发酵步骤thathave经历发酵步骤，在worin发酵步骤中，将咖啡果实的果肉中的至少一部分露出，并且所述微生物中导致成与有直接接触。

2. 发明公开

EP1886577A1 METHOD OF TREATING COFFEE FRUITS BY USING HOT WATER 有权
标题翻译：方法咖啡果实的治疗用热水
公开(公告)号：EP1886577A1
公开(公告)日：2008-02-13
申请号：EP06746786.0
申请日：2006-05-24
申请人： SUNTORY LIMITED
发明人： YOMO, Hideko , NAKAJIMA, Toshiharu
IPC分类号： A23F5/02
CPC分类号： A23F5/02
摘要： A method of treating coffee cherry is provided, whereby the quality of coffee cherry stored after harvesting can be improved. Namely, the method of treating coffee cherry comprises a refining step for separating green coffee beans from coffee cherry, wherein a hot-water treating step for treating the coffee cherry using hot water is employed prior to the refining step.
摘要翻译：提供了治疗樱桃咖啡的方法，其中在收获后贮存咖啡樱桃的质量可以被改善。即，治疗樱桃咖啡的方法包括用于从咖啡分离樱桃生咖啡豆，worin热水处理用于使用热水精炼步骤之前使用处理所述咖啡樱桃工序的精炼工序。

3. 发明授权

EP0753572B1 PROCESS FOR PRODUCING BEER 失效
标题翻译： BIERHERSTELLUNG
公开(公告)号：EP0753572B1
公开(公告)日：2002-09-04
申请号：EP96902460.3
申请日：1996-02-16
申请人： SUNTORY LIMITED
发明人： SHIBANO, Yuji , YOMO, Hideko , MATSUMOTO, Takehiro , KODA, Hirofumi , SUWA, Yoshihide , AMACHI, Teruo , HATANAKA, Haruyo , SHIMIZU, Sakayu
IPC分类号： C12C7/04 , C12C12/00 , C12G3/08
CPC分类号： C12Y302/02007 , C12C5/004 , C12C7/00 , C12C7/053 , C12C7/20 , C12C12/00 , C12N9/1077 , C12Y302/02001 , C12Y302/02002
摘要： A process for producing beer with a reduced purine compound content, which comprises using the wort with the purine nucleoside content thereof reduced by the decomposition of the nucleoside into purine bases by nucleoside phosphorylase or nucleosidase, or which comprises decomposing the purine nucleoside into purine bases during fermentation and metabolizing the bases with yeast.

4. 发明公开

EP1880614A1 NOVEL MICROORGANISM AND METHOD OF PROCESSING FRESH COFFEE BEANS BY USING THE SAME 有权
标题翻译：法处理的生咖啡豆新的微生物和方法从中这是用来
公开(公告)号：EP1880614A1
公开(公告)日：2008-01-23
申请号：EP06729913.1
申请日：2006-03-24
申请人： SUNTORY LIMITED
发明人： YOMO, Hideko , NAKAJIMA, Toshiharu , YONEZAWA, Takeshi
IPC分类号： A23F5/02 , C12N1/14 , C12N15/09
CPC分类号： C12N1/14 , A23F5/02
摘要： There is provided a novel microorganism capable of fermentation without placing particular limitations on fermentation conditions, as well as a method of processing green coffee beans using the novel microorganism, the method adding new, high-quality flavor and aroma to a coffee beverage by a simple operation, without instigating a particular increase in raw material costs and without requiring a new processing step.
The method for processing green coffee beans includes a fermentation step of bringing nutritive substances and microorganisms into contact with one another and causing fermentation in the presence of green coffee beans, wherein the microorganism used in the fermentation step is a microorganism belonging to the genus Geotrichum.
摘要翻译：提供了一种能够发酵的一种新的微生物，而不放置在发酵条件特别限制，以及处理使用新的微生物生咖啡豆的方法，该方法通过简单的添加新的，高品质的风味和香味的咖啡饮料操作，没有煽动原材料成本的特定增加并且不需要新的处理步骤。用于处理生咖啡豆的方法，包括使营养物质和微生物进入彼此接触并且引起发酵咖啡生豆的情况下，worin在发酵工序中使用的微生物的发酵步骤是属于埃希地霉的微生物。

5. 发明授权

EP1378565B1 METHOD OF PRODUCING ACTIVE DRY YEAST 有权
标题翻译：用于生产活性干酵母
公开(公告)号：EP1378565B1
公开(公告)日：2006-06-07
申请号：EP02711258.0
申请日：2002-01-31
申请人： SUNTORY LIMITED
发明人： OSHITA, Katsumi , FUKUI, Nobuyuki , YOMO, Hideko , UMEZAWA, Yusuke
IPC分类号： C12N1/16 , C12G1/02 , C12G3/02 , C12C11/02
CPC分类号： C12C11/003 , C12C11/02 , C12G1/0203 , C12G3/02 , C12N1/18
摘要： It is intended to provide a novel technique of drying a brewery yeast and a process for producing liquors by using the same. Namely, it is intended to provide a method of producing a dry yeast which exerts an adequate fermentation ability when directly used in fermentation without resort to prepropagation and gives a favorable flavor, and a process for producing liquors by using the same. A method which comprises allowing a yeast having been collected from a brewery process to intake a stabilizer such as trehalose, further allowing it to intake glycerol, if desired, to thereby lower the moisture activity in the yeast cells, and then dehydrating and drying the yeast while maintaining a high survival ratio and fermentation ability thereof; and liquors produced by using the yeast.

6. 发明公开

EP1378565A1 METHOD OF PRODUCING ACTIVE DRY YEAST 有权
标题翻译： VERFAHREN ZUR HERSTELLUNG VON塞维利亚TROCKENHEFE
公开(公告)号：EP1378565A1
公开(公告)日：2004-01-07
申请号：EP02711258.0
申请日：2002-01-31
申请人： SUNTORY LIMITED
发明人： OSHITA, Katsumi , FUKUI, Nobuyuki , YOMO, Hideko , UMEZAWA, Yusuke
IPC分类号： C12N1/16 , C12G1/02 , C12G3/02 , C12C11/02
CPC分类号： C12C11/003 , C12C11/02 , C12G1/0203 , C12G3/02 , C12N1/18
摘要： A novel technique is provided for drying a yeast for brewing and a method of producing alcoholic beverages by using the yeast. It is intended to provide a method of producing a dry yeast which has the optimum fermentability when directly used in fermentation and gives an appropriate flavor without needing prepropagation, and a method of producing alcoholic beverages by using the yeast.
A method comprising incorporating a stabilizer such as trehalose into a yeast which has been recovered from the fermentation step, and, if desired, further incorporating glycerol into the yeast to thereby lower the water activity in the cells, and then dehydrating/drying the yeast while sustaining a high viable cell ratio and favorable fermentability; and alcoholic beverages produced by using the yeast.
摘要翻译：提供了用于干燥用于酿造的酵母的新技术和通过使用酵母生产酒精饮料的方法。本发明提供一种生产干酵母的方法，该干酵母当直接用于发酵时具有最佳的发酵能力，并且在不需要预繁殖的情况下产生适当的风味，以及通过使用该酵母生产酒精饮料的方法。一种方法，包括将稳定剂如海藻糖掺入已经从发酵步骤中回收的酵母中，并且如果需要，进一步将甘油掺入酵母中，从而降低细胞中的水分活性，然后脱水/ 干燥酵母，同时保持高活细胞比和良好的发酵能力; 和使用酵母生产的酒精饮料。

7. 发明公开

EP1886576A1 METHOD OF TREATING FRESH COFFEE BEANS UNDER pH REGULATION 有权
标题翻译： VERFAHREN ZUR BEHANDLUNG VONGRÜNENKAFFEEBOHNEN UNTER REGULATION DES PH-WERTS
公开(公告)号：EP1886576A1
公开(公告)日：2008-02-13
申请号：EP06746785.2
申请日：2006-05-24
申请人： SUNTORY LIMITED
发明人： NAKAJIMA, Toshiharu , YOMO, Hideko
IPC分类号： A23F5/02
CPC分类号： A23F5/02
摘要： A method of treating green coffee beans is provided that can prevent contamination by acetic-acid producing bacteria when implementing a fermentation treatment on green coffee beans using microorganisms and that can impart new and favorable flavor and aroma to a coffee drink. This object can be achieved by a method of treating green coffee beans comprising a fermenting step for performing fermentation by bringing a nutritive substance and a fermenting microorganism into contact with one another and then supplying the fermented components thus formed to green coffee beans, wherein, in the fermenting step, the nutritive substance and the fermenting microorganism are brought into contact with one another in a pH range for inhibiting the growth of acetic-acid producing microorganisms.
摘要翻译：提供了一种处理生咖啡豆的方法，其可以在使用微生物的绿咖啡豆上进行发酵处理时能够防止产生乙酸的细菌的污染，并且可以赋予咖啡饮料新的和有利的风味和香气。该目的可以通过一种处理生咖啡豆的方法来实现，所述方法包括通过使营养物质和发酵微生物彼此接触进行发酵的发酵步骤，然后将由此形成的发酵成分供应给生咖啡豆，其中，发酵步骤，营养物质和发酵微生物在用于抑制产生乙酸的微生物生长的pH范围内相互接触。

8. 发明公开

EP0753572A1 PROCESS FOR PRODUCING BEER 失效
标题翻译： BIERHERSTELLUNG
公开(公告)号：EP0753572A1
公开(公告)日：1997-01-15
申请号：EP96902460.3
申请日：1996-02-16
申请人： SUNTORY LIMITED
发明人： SHIBANO, Yuji , YOMO, Hideko , MATSUMOTO, Takehiro , KODA, Hirofumi , SUWA, Yoshihide , AMACHI, Teruo , HATANAKA, Haruyo , SHIMIZU, Sakayu
IPC分类号： C12C7/04 , C12C12/00
CPC分类号： C12Y302/02007 , C12C5/004 , C12C7/00 , C12C7/053 , C12C7/20 , C12C12/00 , C12N9/1077 , C12Y302/02001 , C12Y302/02002
摘要： A process for producing beer with a reduced purine compound content, which comprises using the wort with the purine nucleoside content thereof reduced by the decomposition of the nucleoside into purine bases by nucleoside phosphorylase or nucleosidase, or which comprises decomposing the purine nucleoside into purine bases during fermentation and metabolizing the bases with yeast.
摘要翻译：一种生产具有降低的嘌呤化合物含量的啤酒的方法，其包括使用通过核苷磷酸化酶或核苷酶将核苷分解成嘌呤碱基的嘌呤核苷含量的麦芽汁，或者包括将嘌呤核苷分解成嘌呤碱基，用酵母发酵和代谢碱。

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