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31. 发明专利

JPH11507553A 失效
公开(公告)号：JPH11507553A
公开(公告)日：1999-07-06
申请号：JP50321797
申请日：1996-06-07
IPC分类号： C12C1/02 , C12C1/18 , C12C5/00 , C12C7/04 , C12C11/00 , C12C12/00

32. 发明专利

JPH10510420A 失效
公开(公告)号：JPH10510420A
公开(公告)日：1998-10-13
申请号：JP50641796
申请日：1995-08-03
IPC分类号： C12C5/02 , C12C7/00 , C12C11/11 , C12C12/00 , C12H1/14

33. 发明专利

JPS6336771A YEAST-CONTAINING BEER 失效
公开(公告)号：JPS6336771A
公开(公告)日：1988-02-17
申请号：JP18112186
申请日：1986-07-31
申请人： KIRIN BREWERY
发明人： KIJIMA MASAYO , MIYAZAWA ATSUKO , YOSHIOKA KAZUO
IPC分类号： C12C11/02 , C12C12/00 , C12H1/00
摘要： PURPOSE:To prepare beer resistant to the variation of flavor and taste with time, by adding yeast to a beer product in which the fermentation is essentially finished. CONSTITUTION:Beer of an essentially finished fermentation state as a product beer and filled in a container, preferably having a difference between the apparent final fermentation degree and the apparent fermentation degree of -10 cells/ml, preferably 10 -10 cells/ml.

34. 发明专利

JPS6224068B2 失效
公开(公告)号：JPS6224068B2
公开(公告)日：1987-05-26
申请号：JP1988180
申请日：1980-02-20
申请人： KIRIN BREWERY
发明人： KIMURA YOSHIOMI , NAGASHIMA YOSHIAKI , HASHIMOTO NAOKI
IPC分类号： C12C11/00 , C12C7/047 , C12C12/00

35. 发明专利

JP2021141839A ビールテイスト飲料审中-公开
公开(公告)号：JP2021141839A
公开(公告)日：2021-09-24
申请号：JP2020042203
申请日：2020-03-11
申请人：サントリーホールディングス株式会社
发明人：滝井慎也 , 単小遠 , 早川雄悟 , 和泉原光
IPC分类号： A23L2/38 , C12C12/00
摘要：【課題】本発明は、キサンチンが少なく且つビールらしい香味を有するビールテイスト飲料を提供することに関する。【解決手段】キサンチン含有量に対するカプロン酸エチル含有量の質量比(カプロン酸エチル/キサンチン)が0.070以上である、ビールテイスト飲料。【選択図】なし

36. 发明专利

JP6789250B2 ビールまたはシードルベース有权
公开(公告)号：JP6789250B2
公开(公告)日：2020-11-25
申请号：JP2017566106
申请日：2016-06-17
申请人：アンハイザー−ブッシュ・インベヴ・ソシエテ・アノニム , Anheuser−Busch InBev S.A.
发明人：デイヴィッドデシュッター , ピエールアダム
IPC分类号： C12C12/00 , C12G3/06

37. 发明专利

JP2020137526A ビールテイスト飲料审中-公开
公开(公告)号：JP2020137526A
公开(公告)日：2020-09-03
申请号：JP2020102432
申请日：2020-06-12
申请人：サッポロビール株式会社
发明人：新開哲朗 , 松井雄太
IPC分类号： C12G3/04 , C12C12/00
摘要：【課題】本発明は、酢酸イソアミル臭が低減された、糖質含有量の低いビールテイスト飲料を提供することを目的とする。【解決手段】原料中の麦原料の比率が50質量%以上であり、糖質含有量が2.0g/100ml未満であり、酢酸イソアミル濃度が2ppm以下である、ビールテイスト飲料。【選択図】なし

38. 发明专利

JP4146515B2 Bioluminescence new supplies 失效
公开(公告)号：JP4146515B2
公开(公告)日：2008-09-10
申请号：JP52861097
申请日：1997-02-03
申请人：ブライアン,ブルース・ジエー
发明人：ブライアン，ブルース・ジエー
IPC分类号： F41B9/00 , A23G3/00 , A23G3/36 , A23G3/50 , A23G9/32 , A23G9/36 , A23G9/44 , A23L1/00 , A23L1/03 , A23L1/27 , A23L1/30 , A23L2/38 , A23L2/52 , A23L2/58 , A23L2/66 , A23P1/04 , A24D3/14 , A45D34/00 , A61K8/00 , A61K8/64 , A61K8/66 , A61K8/98 , A61K8/99 , A61Q11/00 , A61Q19/00 , B05B7/04 , B05B7/24 , B05B15/00 , B05C17/005 , B65D65/38 , C07K14/435 , C11D9/00 , C12C5/04 , C12C12/00 , C12G1/00 , C12G3/02 , C12N9/02 , C12N15/09 , C12N15/82 , C12Q1/26 , D06Q1/00 , F21K2/00 , F21K2/06 , F21K99/00 , F21S8/00 , F21V33/00
CPC分类号： F21V33/0028 , A23G3/366 , A23G3/50 , A23G9/363 , A23G9/44 , A23K20/00 , A23K20/189 , A23K50/80 , A23L2/38 , A23L2/58 , A23L17/00 , A23L17/30 , A23L29/06 , A23L29/065 , A23P10/30 , A23V2002/00 , A24D3/14 , A45D34/00 , A61K8/64 , A61K2800/434 , A61Q11/00 , A61Q19/00 , B05B7/0408 , B05B7/2416 , B05B7/2472 , B05C17/00553 , C07K14/43595 , C12C12/004 , C12C12/006 , C12G1/00 , C12N9/0069 , C12N9/0071 , C12N15/8212 , F21K2/00 , F21K2/06 , F21S8/00 , F21W2121/02 , F21W2131/401 , F41B9/004 , Y02A40/818 , Y10S493/955 , A23V2300/21
摘要： Novelty items that are combinations of articles of manufacture with bioluminescence generating systems and/or fluorescent proteins are provided. These novelty items, which are articles of manufacture, are designed for entertainment, recreation and amusement, and include toys, paints, slimy play material, textiles, particularly clothing, bubbles in bubble making toys and other toys that produce bubbles, balloons, personal items, such as cosmetics, bath powders, body lotions, gels, powders and creams, toothpastes and other dentifrices, soaps, body paints, and bubble bath, foods, such as gelatins, icings and frostings, beverages such as beer, wine, champagne, soft drinks, and glowing ice, fountains, including liquid "fireworks" and other such jets or sprays or aerosols of compositions that are solutions, mixtures, suspensions, powders, pastes, particles or other suitable formulation.

39. 发明专利

JP2006006106A Stabilized proline transporter 有权
标题翻译：稳定的PROLINE TRANSPORTER
公开(公告)号：JP2006006106A
公开(公告)日：2006-01-12
申请号：JP2004183220
申请日：2004-06-22
申请人： Suntory Ltd , サントリー株式会社
发明人： OMURA FUMIHIKO , FUKUI NORIYUKI , KONDO HIRATO
IPC分类号： C12N15/09 , C07K14/395 , C12C11/00 , C12C12/00 , C12G1/02 , C12N1/19
CPC分类号： C07K14/395 , C12C12/004 , C12C12/006
摘要： PROBLEM TO BE SOLVED: To obtain stabilized proline transporter Put4 prepared by gene mutation, a gene encoding the same and yeast of the genus Saccharomycess that is obtained by transforming yeast using the gene and uses proline in a raw material such as wort, etc., in highly efficiency. SOLUTION: A nitrogen source such as hardly assimilable proline contained in a raw material of an alcoholic beverage such as wort, etc., is efficiently used by using stabilized mutant proline transporter Put4. Fermentation by yeast to much ingest a nitrogen source promotes assimilation of a carbon source and increases productivity of an alcoholic beverage. The use of a hardly assimilable nitrogen source leads to resource saving and produces an alcoholic beverage friendly to the environment. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：待解决的问题：为了获得通过基因突变制备的稳定的脯氨酸转运蛋白Put4，编码该基因的基因的编码基因和通过使用该基因转化酵母而获得的酵母属的酵母，并在原料如麦芽汁中使用脯氨酸，等等，效率高。解决方案：通过使用稳定的突变体脯氨酸转运蛋白Put4，有效地使用诸如麦芽汁等酒精饮料的原料中所含的难以同化的脯氨酸等氮源。通过酵母发酵以摄取氮源能促进碳源的同化并提高酒精饮料的生产率。使用几乎不可吸收的氮源导致资源节约，并产生对环境友好的酒精饮料。版权所有（C）2006，JPO＆NCIPI

40. 发明专利

JP2003169658A METHOD FOR PRODUCING FERMENTED MALT BEVERAGE 审中-公开
公开(公告)号：JP2003169658A
公开(公告)日：2003-06-17
申请号：JP2002130275
申请日：2002-05-02
申请人： KIRIN BREWERY
发明人： FUJINO SHUNICHI , SAKUMA SHUZO
IPC分类号： C12G3/02 , C12C1/18 , C12C5/02 , C12C7/00 , C12C7/28 , C12C12/00 , C12H1/02 , C12H1/044
摘要： PROBLEM TO BE SOLVED: To provide a fermented malt beverage containing reduced amount of a purine body compound, and a method for producing the beverage, particularly to provide the method for producing the fermented malt beverage such as a beer and a sparkling liquor by selectively, efficiently and effectively removing a purine body compound, and the fermented malt beverage by the method. SOLUTION: The purine body compound in wort is discovered to be selectively adsorbed and removed by treating the wort with an adsorbent, especially an activated carbon, selectively adsorbing the purine body compound in the wort in a step for producing the fermented malt beverage such as the beer and the sparkling liquor, to enable the fermented malt beverage with the reduced purine body compound to be produced efficiently and effectively. The activated carbon having 1-3.5 nm average pore diameter is especially effectively used as the activated carbon used in the invention. A column treatment or a method of separating the adsorbent after the contact for a prescribed time is used as the method for treating the absorbent. COPYRIGHT: (C)2003,JPO

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