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51. 发明授权

US1899160A Process of malting grain 失效
标题翻译：麦粒过程
公开(公告)号：US1899160A
公开(公告)日：1933-02-28
申请号：US53679431
申请日：1931-05-12
申请人： KUSSEROW REINHOLD E
发明人： KUSSEROW REINHOLD E
IPC分类号： C12C1/00
CPC分类号： C12C1/00

52. 发明授权

US1895514A Grain malting unit 失效
标题翻译：谷物麦芽单位
公开(公告)号：US1895514A
公开(公告)日：1933-01-31
申请号：US53679331
申请日：1931-05-12
申请人： KUSSEROW REINHOLD E
发明人： KUSSEROW REINHOLD E
IPC分类号： C12C1/00
CPC分类号： C12C1/00

53. 发明申请

US20120225164A1 BREWING METHOD 审中-公开
标题翻译： BREWING方法
公开(公告)号：US20120225164A1
公开(公告)日：2012-09-06
申请号：US13509056
申请日：2010-11-11
申请人： Anne Mette Bhatia Frederiksen , Lars Beier , Stefan Kreisz
发明人： Anne Mette Bhatia Frederiksen , Lars Beier , Stefan Kreisz
IPC分类号： C12C1/00 , C12C5/00
摘要： A method of mashing comprising providing a grist comprising malt and adjunct; and contacting the grist with a pullulanase; an alpha amylase; and a maltogenic alpha amylase and/or a beta amylase to make a wort. An enzyme composition comprising a pullulanase; an alpha amylase; and a maltogenic alpha amylase and/or a beta amylase and the use of these enzymes in brewing is disclosed.
摘要翻译：一种糖化方法，包括提供包含麦芽和辅料的砂粒; 并将格子与支链淀粉酶接触; α淀粉酶; 和麦芽糖α淀粉酶和/或β淀粉酶以制成麦芽汁。一种包含支链淀粉酶的酶组合物; α淀粉酶; 和麦芽糖α淀粉酶和/或β淀粉酶，并且在酿造中使用这些酶。

54. 发明授权

US07838053B2 Barley for production of flavor-stable beverage 有权
标题翻译：大麦生产风味稳定的饮料
公开(公告)号：US07838053B2
公开(公告)日：2010-11-23
申请号：US10598779
申请日：2005-03-09
申请人： Klaus Breddam , Ole Olsen , Birgitte Skadhauge , Finn Lok , Søren Knudsen , Lene Mølskov Bech
发明人： Klaus Breddam , Ole Olsen , Birgitte Skadhauge , Finn Lok , Søren Knudsen , Lene Mølskov Bech
IPC分类号： C12C11/00 , C12C1/00 , A23L1/00 , A23L1/48
CPC分类号： C12C1/18 , A01H5/10 , C12C5/004 , C12C7/04 , C12C7/047 , C12C11/003 , C12C12/00 , C12N9/0069 , C12N15/8242 , C12N15/8243
摘要： According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which-through further enzymatic or spontaneous reactions-may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off flavors, even after prolonged storage of the beverage.
摘要翻译：根据本发明，提供了无效LOX-1大麦及其生产的植物产品，例如通过使用缺乏合成脂肪酸转化酶脂氧合酶-1的大麦籽粒制备的麦芽。所述酶涉及与将亚油酸转化为9-氢过氧十八碳二烯酸（脂氧合酶途径代谢物）相关的主要活性，其通过进一步的酶促或自发反应可能导致反式-2-壬烯醛的出现。本发明使酿造商能够生产没有可检测的反式-2-壬烯醛特异性异味的啤酒，甚至在长时间储存饮料之后。

55. 发明申请

US20090285932A1 BARLEY LIPOXYGENASE 1 GENE, METHOD OF SELECTING BARLEY VARIETY, MATERIAL OF MALT ALCOHOLIC DRINKS AND PROCESS FOR PRODUCING MALT ALCOHOLIC DRINK 审中-公开
标题翻译： BARLEY LIPOXYGENASE 1基因，选择BARLEY VARIETY的方法，MALT酒精饮料的材料和生产MALT酒精饮料的方法
公开(公告)号：US20090285932A1
公开(公告)日：2009-11-19
申请号：US12505723
申请日：2009-07-20
申请人： Naohiko HIROTA , Takafumi Kaneko , Hisao Kuroda , Hirotaka Kaneda , Kiyoshi Takoi , Kazuyoshi Takeda
发明人： Naohiko HIROTA , Takafumi Kaneko , Hisao Kuroda , Hirotaka Kaneda , Kiyoshi Takoi , Kazuyoshi Takeda
IPC分类号： C12C12/00 , C12C7/00 , C12C1/00 , A01H5/00
CPC分类号： A01H5/10 , A23L2/38 , A23V2002/00 , C12C1/00 , C12N9/0069 , C12Q1/6895 , C12Q2600/13 , C12Q2600/156
摘要： A selection method for barley lipoxygenase-1 deficient barley, comprising a step of distinguishing the barley lipoxygenase-1 deficient barley by whether or not the guanine at the splicing donor site of the 5th intron of the barley lipoxygenase-1 gene is mutated to a different base; and a method for production of malt alcoholic beverages using a material for malt alcoholic beverages derived from barley obtained by the selection method.
摘要翻译：大麦脂肪氧合酶-1缺陷大麦的选择方法，包括通过大麦脂肪氧合酶-1基因的第5内含子的剪接供体位点的鸟嘌呤是否突变为不同的步骤，区分大麦脂氧合酶-1缺陷大麦的步骤基础; 以及使用通过选择方法获得的来自大麦的麦芽酒精饮料的材料来生产麦芽酒精饮料的方法。

56. 发明申请

US20090196951A1 Product and Method for Alcoholic Beverage Infused with Resveratrol 审中-公开
标题翻译：注射白藜芦醇的酒精饮料的产品和方法
公开(公告)号：US20090196951A1
公开(公告)日：2009-08-06
申请号：US12421235
申请日：2009-04-09
申请人： Ross Brandborg
发明人： Ross Brandborg
IPC分类号： A23K1/18 , C12C1/00 , C12G1/00
CPC分类号： C12G3/04 , C12C5/02 , C12G1/02 , C12G3/06 , C12G2200/21
摘要： This invention relates to the combination of an alcoholic beverage, such as vodka, gin, rum, tequila, whisky, beer, or wine with Resveratrol, an antioxidant and Sirtuin 1 (SIRT1) and PGC-1′ gene activating substance and additives such as sweeteners, masking agents, natural and/or artificial flavoring agents, and/or other additives to eliminate or mitigate any flavoring associated with Resveratrol.
摘要翻译：本发明涉及酒精饮料如伏特加酒，杜松子酒，朗姆酒，龙舌兰酒，威士忌，啤酒或葡萄酒与白藜芦醇，抗氧化剂和Sirtuin 1（SIRT1）和PGC-1'基因活化物质的组合，以及添加剂如甜味剂，掩蔽剂，天然和/或人造调味剂，和/或其它添加剂，以消除或减轻与白藜芦醇有关的任何调味剂。

57. 发明申请

US20090181153A1 Dry-Mill Ethanol Plant Extraction Enhancement 有权
标题翻译：干磨乙醇植物提取增强
公开(公告)号：US20090181153A1
公开(公告)日：2009-07-16
申请号：US12350600
申请日：2009-01-08
申请人： Peter Bendorf , Dan Sonnek
发明人： Peter Bendorf , Dan Sonnek
IPC分类号： C12F3/00 , A23L1/28 , C12P21/00 , C12C1/00
CPC分类号： C12F3/00 , C12P7/06 , Y02E50/17
摘要： In a liquid stream capture process for extracting various components in a dry mill ethanol process, a converted mash is separated into sugars/carbohydrates and corn residue by rinsing the converted mash with a dilute solvent stream and, after the sugars/carbohydrates have been separated, oils and proteins are extracted from the corn residue by rinsing the corn residue with a concentrated solvent stream. The dilute solvent stream is a mixture of ethanol and water, and the concentrated solvent stream is pure ethanol.
摘要翻译：在用于在干磨乙醇方法中萃取各种组分的液体流捕获方法中，通过用稀释的溶剂流漂洗转化的糊状物，将转化的糊状物分离成糖/碳水化合物和玉米残渣，并且在糖/碳水化合物已被分离之后，通过用浓缩的溶剂流冲洗玉米残渣，从玉米残渣中提取油和蛋白质。稀溶剂流是乙醇和水的混合物，浓缩的溶剂流是纯乙醇。

58. 发明申请

US20090035415A1 METHOD OF SELECTING BARLEY VARIETY, BARLEY BETA-AMYLASE GENE AND PROCESS FOR PRODUCING MALT ALCOHOLIC BEVERAGE 审中-公开
标题翻译：选择巴尔的变种方法，BARLEY BETA-AMYLASE基因和生产MALT酒精饮料的方法
公开(公告)号：US20090035415A1
公开(公告)日：2009-02-05
申请号：US12147280
申请日：2008-06-26
申请人： Kazuyoshi Takeda , Takafumi Kaneko , Makoto Kihara , Takashi Asakura , Kazutoshi Ito
发明人： Kazuyoshi Takeda , Takafumi Kaneko , Makoto Kihara , Takashi Asakura , Kazutoshi Ito
IPC分类号： C12C1/00 , C12Q1/68 , C12N15/56
CPC分类号： C12N9/2425 , A01H1/04 , A01H5/10 , C12P7/14 , C12P19/22 , C12Q1/40 , C12Y302/01002
摘要： A method of selecting a barley variety comprising: a heat treatment step of heat-treating a crude enzyme solution extracted from a seed of a barley (e.g., at 57.5° C. for 30 minutes); an activity-determining step of determining the enzyme activity of β-amylase in the crude enzyme solution heat-treated; and a selection step of selecting the barley variety containing a β-amylase having a residual activity of from 85 to 90% as a result of the activity determination.
摘要翻译：一种选择大麦品种的方法，包括：热处理从大麦种子提取的粗酶溶液（例如在57.5℃下热处理30分钟）的热处理步骤; 确定热处理粗酶溶液中β-淀粉酶的酶活性的活性测定步骤; 以及作为活性测定的结果，选择含有残留活性为85〜90％的β-淀粉酶的大麦品种的选择步骤。

59. 发明申请

US20090029001A1 GENE ENCODING PROTEIN RESPONSIBLE FOR FLOCCULATION PROPERTY OF YEAST AND USE THEREOF 审中-公开
标题翻译：基因编码蛋白质对FOR ATION属性的影响及其用途
公开(公告)号：US20090029001A1
公开(公告)日：2009-01-29
申请号：US12279389
申请日：2006-12-27
申请人： Yoshihiro Nakao , Yukiko Kodama , Tomoko Shimonaga
发明人： Yoshihiro Nakao , Yukiko Kodama , Tomoko Shimonaga
IPC分类号： C12G1/00 , C07H21/04 , C07H21/02 , C07K14/395 , C12Q1/68 , C12N15/63 , C12N1/19 , C12C1/00
CPC分类号： C07K14/395 , C12C12/004 , C12C12/006 , C12G1/0203
摘要： The present invention relates to a gene encoding a protein responsible for flocculation property of yeast and use thereof, in particular, a brewery yeast with appropriate flocculation property for producing desired alcoholic beverages, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast to which suitable flocculation property for brewing desired alcoholic beverages was imparted by controlling expression level of KRE9 gene encoding a protein responsible for flocculation property of brewery yeast, especially non-ScKRE9 gene specific to a lager brewing yeast, to alcoholic beverages produced with said yeast and to a method for producing said beverages.
摘要翻译：本发明涉及编码负责酵母的絮凝性的蛋白质及其用途的基因，特别是具有适当的絮凝性的酿造酵母，用于生产所需的酒精饮料，用所述酵母生产的酒精饮料，以及所述饮料的制造方法。更具体地，本发明涉及通过控制编码负责啤酒酵母的絮凝性质的蛋白质的KRE9基因的表达水平，特别是对大啤酒特异性的非ScKRE9基因来赋予酿造所需酒精饮料的合适的絮凝性能的酵母酵母，用所述酵母生产的酒精饮料和生产所述饮料的方法。

60. 发明授权

US07241462B2 Process for the preparation of malted cereals 失效
标题翻译：麦芽麦片的制备工艺
公开(公告)号：US07241462B2
公开(公告)日：2007-07-10
申请号：US08898736
申请日：1997-07-23
申请人： Theo Coppens , Jan Delcour , Dirk Iserentant
发明人： Theo Coppens , Jan Delcour , Dirk Iserentant
IPC分类号： C12C1/00
CPC分类号： C12C1/18 , C12C1/02 , C12C1/027 , C12C1/067
摘要： Process for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature between 5 and 30° C. preferably between 10 and 20° C., until the material has a moisture content between 20 and 60% by weight, preferably between 38 and 47%, wherein after a germination period between 2 and 7 days, preferably between 3 to 6 days at a temperature between 10 and 30° C., preferably between 14 and 18° C., the steeped and germinated cereals are preferably kilned by increasing the temperature to values between 40 and 150° C. until the material has a moisture content between 2 and 15% by weight, and wherein one or more microbial cultures selected from the group consisting of one or more bacteria and/or one of more activated spores are added in one or more times during the process.
摘要翻译：制备麦芽谷物的方法，其中浸渍步骤包括在5至30℃之间的温度下优选在10至20℃之间的一个或多个润湿阶段，直到该材料的水分含量为20至60％重量，优选在38和47％之间，其中在10和30℃之间，优选在14和18℃之间的温度下，发芽期在2和7天之间，优选3到6天之间，浸泡和发芽优选通过将温度升高至40至150℃之间，直到该材料具有2至15重量％的水分含量，并且其中一种或多种微生物培养物选自一种或多种细菌和 /或在该过程中一次或多次加入更多的活化孢子之一。

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