专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

21. 发明申请

US20150118355A1 Brewing Method 审中-公开
标题翻译：酿造方法
公开(公告)号：US20150118355A1
公开(公告)日：2015-04-30
申请号：US14399250
申请日：2013-05-07
申请人： Novozymes A/S
发明人： Lone Baekgaard , Hans Peter Heldt-Hansen , Ole Olsen , Lene Molskov Bech
IPC分类号： C12C7/04
CPC分类号： C12C7/04 , C12C5/004 , C12C7/047 , C12C7/28 , C12Y301/01023 , C12Y302/01001 , C12Y302/01004 , C12Y302/01006 , C12Y302/01041 , C12Y304/16002 , C12Y304/16004 , C12Y304/16006 , C12Y304/21026
摘要： This invention relates to wort making for brewing and non alcoholic beverages. More particularly it relates to methods for preparing a wort comprising a high level of free amino acids employing use of various enzymes including different exogenous proteases, for example an endoprotease and an exopeptidase.
摘要翻译：本发明涉及用于酿造和非酒精饮料的麦芽汁制造。更具体地说，本发明涉及使用各种酶（包括不同的外源蛋白酶，例如内切蛋白酶和外肽酶）制备包含高水平游离氨基酸的麦芽汁的方法。

22. 发明申请

US20100303955A1 Brewing Process 审中-公开
标题翻译：酿造工艺
公开(公告)号：US20100303955A1
公开(公告)日：2010-12-02
申请号：US12745208
申请日：2008-12-11
申请人： Niels Elvig
发明人： Niels Elvig
IPC分类号： C12C7/04 , C12N9/44
CPC分类号： C12C7/047 , C12C5/004 , C12C5/006
摘要： The invention relates to a process for the production of wort, comprising the enzymatic treatment of gist in up to 100% unmalted (grain) form, for further processing into high quality beverage products. By the addition of a combination of exogenous enzymes (α-amylase, isoamylase/pullulanase, FAN generating activity (proteases) and beta-glucanase activity) to the mash and by the simultaneously thermal activation of the maltose-generating endogenous β-amylase, it is possible to obtain a wort based on up to even 100% barley. The invention further relates to a process for the production of a high quality beer or beer product and to the high quality beer produced according to the process.
摘要翻译：本发明涉及一种生产麦芽汁的方法，其包括以高达100％未发酵（谷物）形式的酶处理，用于进一步加工成高品质饮料产品。通过将外源酶（α-淀粉酶，异淀粉酶/支链淀粉酶，FAN产生活性（蛋白酶）和β-葡聚糖酶活性）的组合加入到糊状物中并通过同时热活化产生麦芽糖的内源性 - 淀粉酶，可以获得基于至多100％大麦的麦芽汁。本发明还涉及生产高品质啤酒或啤酒产品的方法以及根据该方法生产的高品质啤酒的方法。

23. 发明申请

US20100189869A1 PROCESSING METHOD, PROCESSING DEVICE AND SACCHARIFYING METHOD FOR EXTRUSION COOKED BEER ADJUNCT 审中-公开
标题翻译：加工方法，加工设备和挤压煮熟啤酒调味方法
公开(公告)号：US20100189869A1
公开(公告)日：2010-07-29
申请号：US12753929
申请日：2010-04-05
申请人： Dechao Shen
发明人： Dechao Shen
IPC分类号： C12C7/04
CPC分类号： C12C7/047
摘要： The present inventions are characterized by providing a processing device, processing method and saccharifying method for extrusion cooked beer adjunct so that the saccharification and filtration of mash for the extrusion cooked beer adjunct may be carried out smoothly in the actual production for brewing beer. As compared with the double-mash saccharifying method (including the saccharifying method with additional enzymes) applied currently now, it may omit the mash cooking procedure and the cooking kettle and put the malt grist and the grist of extrusion cooked beer adjunct together into water in the brew kettle or the grist of extrusion cooked beer adjunct, malt grist and water are together put into the brew kettle to carry out the saccharifying. The single-mash saccharifying method of this invention may reduce the energy consumption, decrease the cost of beer production, increase the recoverable ratio of wort extract and raise the beer output.
摘要翻译：本发明的特征在于提供一种用于挤压煮熟的啤酒助剂的加工装置，加工方法和糖化方法，以便在实际的酿造啤酒生产中可以平稳地进行用于挤压煮熟的啤酒助剂的糊状物的糖化和过滤。与现在应用的双糖化糖化方法（包括添加酶的糖化方法）相比，可以省略醪烹饪程序和烹饪水壶，并将麦芽浆和挤压熟啤酒的粒料一起放入水中酿造水壶或挤出熟啤酒的麦片，麦芽浆和水一起放入酿造水壶进行糖化。本发明的单糖化糖化方法可以降低能量消耗，降低啤酒生产成本，提高麦芽汁提取物的可回收率，提高啤酒产量。

24. 发明申请

US20090081328A1 Fermented Beverage Using Fractionated Corn 审中-公开
标题翻译：使用分馏玉米的发酵饮料
公开(公告)号：US20090081328A1
公开(公告)日：2009-03-26
申请号：US11886544
申请日：2006-03-16
申请人： Takaaki Izumi , Yoichi Kakudo , Susumu Furukubo , Seisuke Takaoka
发明人： Takaaki Izumi , Yoichi Kakudo , Susumu Furukubo , Seisuke Takaoka
IPC分类号： C12C12/00
CPC分类号： C12C5/004 , C12C7/047 , C12C12/02 , C12G3/02
摘要： There is provided a technique for obtaining a high-quality fermented beverage, in particular, a beer taste beverage by using a non-wheat grain, for example, ungerminated corn, which is easily available and frequently used as a raw material for food and drink, without causing fermentation failure. The non-wheat grain is fractioned at least into a starch fraction and a protein fraction. The two fractions are separately treated with respective exogenous enzymes to obtain a saccharified starch and a protein decomposition product, which are used as raw materials for a mother solution for a fermentation step. In this way, a failure in a preparation step is overcome. Studies were made specifically on the blending ratio of the saccharified starch and the protein decomposition product thus separately prepared to determine a preferable blending ratio that does not cause fermentation failure in the fermentation step.
摘要翻译：提供了一种通过使用非小麦籽粒例如未经发芽的玉米来获得高品质发酵饮料，特别是啤酒味饮料的技术，其易于获得并经常用作食品和饮料的原料，不会引起发酵失败。至少将非小麦籽粒分级成淀粉级分和蛋白质级分。用各种外源酶分别处理两个级分，得到糖化淀粉和蛋白质分解产物，其用作用于发酵步骤的母液的原料。以这种方式，克服了制备步骤的失败。专门研究糖化淀粉和蛋白质分解产物的混合比，由此分别制备以确定在发酵步骤中不引起发酵失败的优选共混比。

25. 发明申请

US20070134385A1 Processing method, processing device and saccharifying method for extrusion cooked beer adjunct 审中-公开
标题翻译：挤压熟啤酒辅料的加工方法，加工装置和糖化方法
公开(公告)号：US20070134385A1
公开(公告)日：2007-06-14
申请号：US11604834
申请日：2006-11-28
申请人： Dechao Shen
发明人： Dechao Shen
IPC分类号： A23L1/00
CPC分类号： C12C7/047
摘要： The present inventions are characterized by providing a processing device, processing method and saccharifying method for extrusion cooked beer adjunct so that the saccharification and filtration of mash for the extrusion cooked beer adjunct may be carried out smoothly in the actual production for brewing beer. As compared with the double-mash saccharifying method (including the saccharifying method with additional enzymes) applied currently now, it may omit the mash cooking procedure and the cooking kettle and put the malt grist and the grist of extrusion cooked beer adjunct together into water in the brew kettle or the grist of extrusion cooked beer adjunct, malt grist and water are together put into the brew kettle to carry out the saccharifying. The single-mash saccharifying method of this invention may reduce the energy consumption, decrease the cost of beer production, increase the recoverable ratio of wort extract and raise the beer output.
摘要翻译：本发明的特征在于提供一种用于挤压煮熟的啤酒助剂的加工装置，加工方法和糖化方法，以便在实际的酿造啤酒生产中可以平稳地进行用于挤压煮熟的啤酒助剂的糊状物的糖化和过滤。与现在应用的双糖化糖化方法（包括添加酶的糖化方法）相比，可以省略醪烹饪程序和烹饪水壶，并将麦芽浆和挤压熟啤酒的粒料一起放入水中酿造水壶或挤出熟啤酒的麦片，麦芽浆和水一起放入酿造水壶进行糖化。本发明的单糖化糖化方法可以降低能量消耗，降低啤酒生产成本，提高麦芽汁提取物的可回收率，提高啤酒产量。

26. 发明授权

US4411914A Process for the production of a colloidally stable beer 失效
标题翻译：生产胶体稳定啤酒的方法
公开(公告)号：US4411914A
公开(公告)日：1983-10-25
申请号：US326988
申请日：1981-12-03
申请人： Andre F. O. Devreux , Janis Jerumanis
发明人： Andre F. O. Devreux , Janis Jerumanis
IPC分类号： C12C7/14 , C12C5/00 , C12C7/04 , C12C7/047 , C12C7/053 , C12C7/24 , C12H1/15 , C12G3/00
CPC分类号： C12C7/04 , C12C5/004 , C12C7/047 , C12C7/053
摘要： This invention relates to a process for the production of a colloidally sle beer. More particularly, the object of the invention is to modify the common method of preparation of beer, in order to improve the colloidal stability of the beer, i.e. in order to reduce the colloidal turbidity in the beer.A sufficient proportion of polyphenoloxidase is added to the brew or to the wort for precipitating the polymers formed by oxidation of the polyphenols by said polyphenoloxidase, jointly with the proteins in presence, the obtained precipitate being separated by filtration after the oxidation of the malt.
摘要翻译：本发明涉及一种生产胶体稳定的啤酒的方法。更具体地说，本发明的目的是为了改善啤酒的胶体稳定性，即为了降低啤酒中的胶体浊度而改变啤酒的常规制备方法。在酿造或麦芽汁中加入足够比例的多酚氧化物，以沉淀通过所述多酚氧化酶氧化多酚而形成的聚合物，与蛋白质一起存在，所得沉淀物在麦芽氧化后通过过滤分离。

27. 发明授权

US4355047A Method of preparing a low calorie beer 失效
标题翻译：制备低热量啤酒的方法
公开(公告)号：US4355047A
公开(公告)日：1982-10-19
申请号：US263156
申请日：1981-05-13
申请人： William F. Line , Vinod K. Chaudhary , Etzer Chicoye , Robert J. Mizerak
发明人： William F. Line , Vinod K. Chaudhary , Etzer Chicoye , Robert J. Mizerak
IPC分类号： C12C5/00 , C12C7/047 , C12C12/02 , C12C9/00 , C12C11/04 , C12N9/44
CPC分类号： C12C12/02 , C12C5/004 , C12C7/047 , Y10S435/814 , Y10S435/816
摘要： Low calorie beer is prepared by introducing into the brewing process a debranching enzyme (pullulanase) obtained from rice, a traditional brewing material. The debranching enzyme reduces the real extract of the beer by cleaving alpha 1,6 linkages of unfermentable limit dextrins to form alpha 1,4 dextrins which can be converted by alpha 1,4 carbohydrases to sugars that can be fermented by brewer's yeast. The enzyme may be introduced into the brewing process by adding rice or the enzyme extracted from rice to the mash or to the wort before or during fermentation. The debranching enzyme may be obtained from polished dry milled rice by extraction with an aqueous buffer solution. When malted rice is used as the enzyme source a particularly useful mixture of the debranching enzyme and alpha 1,4 carbohydrases is obtained.
摘要翻译：通过向酿造过程中引入从米，传统的酿造材料获得的脱支酶（支链淀粉酶）来制备低热量啤酒。脱支酶通过切割不可发酵极限糊精的α1,6-键来形成啤酒的真正提取物，形成可被α1,4糖酶转化成可被啤酒酵母发酵的糖的α1.4糊精。可以在发酵前或发酵期间将米或从米提取的酶加入醪液或麦汁中，将酶引入酿造过程。脱支酶可以通过用缓冲液水溶液萃取从抛光干磨米获得。当麦芽米作为酶源时，可获得脱支酶和α1b糖酶的特别有用的混合物。

28. 发明授权

US3719500A Preparation of a brewers'wort 失效
标题翻译： BREWERS'WORT的准备
公开(公告)号：US3719500A
公开(公告)日：1973-03-06
申请号：US3719500D
申请日：1970-07-27
申请人： LABATT LTD JOHN
发明人： WALMSLEY M , CROSS J
IPC分类号： C12C7/00 , C12C7/04
CPC分类号： C12C11/003 , C12C5/004 , C12C7/04 , C12C7/044 , C12C7/047 , C12C7/28 , C12C7/282 , C12C7/285 , C12C2200/35
摘要： A BREWWER''S WORT IS PREPARED FROM A MASH CONTAINING LESS THAN ABOUT 30% BY WEIGHT MALT BY HEATING A RAW CEREAL GRAIN TO 65*C. TO ABOUT 90*C. IN THE PRESENCE OF AN ADDED DISCRETE A-AMYLASE ENZYME WHEREBY THE STARCH IN THE GRAIN IS SOLUBILIZED AND LIQUIFIED. THEREAFTER, THE LIQUEFIED MASS IS COOLED TO 40*C. TO 65*C. AT WHICH TEMPERATURE IT IS SUBJECTED TO THE ACTION OF A DISCRETE PROTEOLYTIC ENZYME TO PRODUCE SOLUBLE NITROGEN-CONTAINING COMPOUNDS AND A DISCRETE B-AMYLASE ENZYME OR SOURCE THEREOF TO PRODUCE FERMENTABLE SUGARS. THIS INVENTION ALSO INCLUDES A PROCESS FOR THE MANUFACTURE OF BEER OR LIKE NON-DISTILLED ALCOHOLIC BEVERAGES FROM SUCH BREWER''S WORTS.

29. 发明授权

US3712820A Process for making a brewers' wort beer 失效
标题翻译：酿造啤酒啤酒的工艺
公开(公告)号：US3712820A
公开(公告)日：1973-01-23
申请号：US3712820D
申请日：1970-07-23
申请人： LABATT LTD JOHN
发明人： WALMSLEY M , CROSS J
IPC分类号： C12C7/00 , C12C7/04
CPC分类号： C12C11/003 , C12C5/004 , C12C7/04 , C12C7/047 , C12C7/282 , C12C7/285
摘要： THIS INVENTION PROVIDES A PROCESS FOR PRODUCING A BREWERS'' WORT IN WHICH AN AQUEOUS SLURRY OF A RAW STARCHCONTAINING MATERIAL, PREFERABLY A CEREAL GRAIN SUCH AS BARLEY, IS HEATED TO 40*-55*C, AT WHICH TEMPERATURE IT IS SUBJECTED TO THE ACTION OF A DISCRETE PROTEOLYTIC ENZYME AND, OPTIONALLY, A DISCRETE A-AMYLASE ENZYME, THEN HEATED TO 65*-90*C, AT WHICH TEMPERATURE IT IS SUBJECTED TO THE ACTION OF A DISCRETE A-AMYLASE ENZYME TO SOLUBILISE THE STARCH, AFTER WHICH IT IS COOLED TO 400*-65*C, AT WHICH TEMPERATURE IT IS SUBJECTED TO THE ACTION OF A DISCRETE BAMYLASE ENZYME OR SOURCE THEREOF TO PRODUCE FERMENTABLE SUGARS. PREFERABLY, THE PROTEASE ENZYME IS PRESENT IN AN AMOUNT OF AT LEAST 0.5 MODIFIED KUNITZ PROTEASE UNITS PERGM., THE A-AMYLASE ENZYME IN AN AMOUNT OF AT LEAST 45 MADIFIED STEIN-FISCHER A-AMYLASE UBITS PER GM., AND THE BAMYLASE ENZYME IS MALT PRESENT IN AN AMOUNT OF LESS THAN 30% BY WEIGHT. ADVANTAGEOUSLY, THE MASH BILL INCLUDES UP TO ABOUT 60% BY WEIGHT OF A CEREAL ADJUNCT, SAY, LIQUEFIED CORN GRITS. THE INVENTION ALSO INCLUDES A PROCESS FOR THE MANUFACTURE OF BEER OR LIKE NON-DISTILLED ALCOHOLIC BEVERAGES FROM SUCH BREWERS'' WORTS.

D R A W I N G

30. 发明授权

US3236173A Conveyor useful in a continuous brewing apparatus 失效
标题翻译：输送机在连续冲泡设备中有用
公开(公告)号：US3236173A
公开(公告)日：1966-02-22
申请号：US35451064
申请日：1964-03-23
申请人： WOHLEB ROBERT H
发明人： WOHLEB ROBERT H
IPC分类号： A23F5/26 , C12C7/00 , C12C7/06
CPC分类号： C12C7/163 , A23F5/265 , C12C7/047 , C12C7/062 , C12C7/14 , C12C7/205 , C12C7/24 , C12C13/00 , C12C13/025 , Y10S435/813

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式