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1. 发明申请

US20070248718A1 Process for Producing Effervescent Brewage Using None of Barley, Wheat and Malt and Effervescent Brewage Produced by the Process 审中-公开
标题翻译：使用无大麦，小麦，麦芽和泡腾酿造生产泡腾酿造的方法
公开(公告)号：US20070248718A1
公开(公告)日：2007-10-25
申请号：US11597173
申请日：2005-05-18
申请人： Atsuki Kawamura , Mitsuhiko Oda , Ikuya Yoshida , Takeshi Nakamura
发明人： Atsuki Kawamura , Mitsuhiko Oda , Ikuya Yoshida , Takeshi Nakamura
IPC分类号： C12C11/00 , A23L1/185
CPC分类号： C12G3/02
摘要： The processing method of a brewed alcoholic beverage with foaming properties which does not use barley, wheat and malt is disclosed that includes a step for processing a pre-fermentation liquid using at least a syrup containing sources of carbon, sources of nitrogen, hops and water as raw materials and a step for fermenting the pre-fermentation liquid using a brewers' yeast. A ratio which expresses the rice mash contained in the whole syrup is between 5 and 50 weight %.
摘要翻译：公开了一种不使用大麦，小麦和麦芽的具有发泡性质的酿造酒精饮料的加工方法，其包括使用至少含有碳源，氮源，啤酒花和水的糖浆加工预发酵液体的步骤作为原料和使用酿造酵母发酵预发酵液的步骤。表示整个糖浆中含有的米糠的比例为5〜50重量％。

2. 发明授权

US08147884B2 Sparkling alcoholic beverage and process for producing the same 有权
标题翻译：起泡酒类饮料及其制作方法
公开(公告)号：US08147884B2
公开(公告)日：2012-04-03
申请号：US10564063
申请日：2004-06-16
申请人： Syuuichi Ishii , Mitsuhiko Oda , Atsuki Kawamura
发明人： Syuuichi Ishii , Mitsuhiko Oda , Atsuki Kawamura
IPC分类号： C12C11/00
CPC分类号： C12G3/02 , C12C5/00
摘要： The present invention provides an alcoholic beverage with improved a foam stability. A processing method of an alcoholic beverage with improved foaming properties comprising a process for processing a pre-fermentation, wherein a pea protein which was extracted and was obtained from green peas is added to a pre-fermentation liquid. The alcoholic beverage with improved foaming properties can be applied to the processing method of the alcoholic beverage with improved foaming properties by fermenting the pre-fermentation liquid which created raw materials containing malts or by fermenting the pre-fermentation liquid created using a syrup containing sources of carbon, sources of nitrogen, hops, a coloring matter, an improving substance for a generating of foam and for the foam stability and water as raw materials with a brewers' yeast.
摘要翻译：本发明提供了具有改善泡沫稳定性的醇饮料。一种具有改善的发泡性的醇饮料的加工方法，包括处理预发酵的方法，其中将从豌豆中提取并获得的豌豆蛋白质加入到预发酵液中。具有改善的发泡性的酒精饮料可以通过发酵产生含麦芽原料的发酵液或通过发酵使用含有糖的源的糖浆产生的预发酵液来发酵具有改善发泡性能的酒精饮料的加工方法碳源，氮源，啤酒花，着色物质，用于产生泡沫的改进物质和用于泡沫稳定性的水和作为酿造酵母的原料的水。

3. 发明申请

US20070178189A1 Sparkling alcoholic beverage and process for producing the same 有权
标题翻译：起泡酒类饮料及其制作方法
公开(公告)号：US20070178189A1
公开(公告)日：2007-08-02
申请号：US10564063
申请日：2004-06-16
申请人： Syuuichi Ishii , Mitsuhiko Oda , Atsuki Kawamura
发明人： Syuuichi Ishii , Mitsuhiko Oda , Atsuki Kawamura
IPC分类号： C12C11/00
CPC分类号： C12G3/02 , C12C5/00
摘要： The present invention provides an alcoholic beverage with improved a foam stability. A processing method of an alcoholic beverage with improved foaming properties comprising a process for processing a pre-fermentation, wherein a pea protein which was extracted and was obtained from green peas is added to a pre-fermentation liquid. The alcoholic beverage with improved foaming properties can be applied to the processing method of the alcoholic beverage with improved foaming properties by fermenting the pre-fermentation liquid which created raw materials containing malts or by fermenting the pre-fermentation liquid created using a syrup containing sources of carbon, sources of nitrogen, hops, a coloring matter, an improving substance for a generating of foam and for the foam stability and water as raw materials with a brewers' yeast.
摘要翻译：本发明提供了具有改善泡沫稳定性的醇饮料。一种具有改善的发泡性的醇饮料的加工方法，包括处理预发酵的方法，其中将从豌豆中提取并获得的豌豆蛋白质加入到预发酵液中。具有改善的发泡性的酒精饮料可以通过发酵产生含麦芽原料的发酵液或通过发酵使用含有糖的源的糖浆产生的预发酵液来发酵具有改善发泡性能的酒精饮料的加工方法碳源，氮源，啤酒花，着色物质，用于产生泡沫的改进物质和用于泡沫稳定性的水和作为酿造酵母的原料的水。

4. 发明申请

US20090142446A1 METHOD OF PRODUCING FOAMING ALCOHOLIC DRINK AND FOAMING ALCOHOLIC DRINK PRODUCED BY USING THE METHOD 审中-公开
标题翻译：生产泡沫酒精饮料的方法和使用该方法生产的泡沫酒精饮料
公开(公告)号：US20090142446A1
公开(公告)日：2009-06-04
申请号：US11814440
申请日：2006-01-20
申请人： Tatsuji Kimura , Shigehisa Yokoi , Syunsuke Fukuhara , Takeshi Nakamura , Atsuki Kawamura
发明人： Tatsuji Kimura , Shigehisa Yokoi , Syunsuke Fukuhara , Takeshi Nakamura , Atsuki Kawamura
IPC分类号： C12H1/15 , C12R1/37
CPC分类号： C12C7/053 , C12C5/00 , C12C12/00 , C12G3/02
摘要： A production method of a beer-taste alcoholic beverage with foaming properties which does not use barley wheat and malt, in which a proteolytic enzyme improving generating foam and foam stability is used as a part of a substance of raw materials, and the alcoholic beverage with foaming properties produced by the production method are disclosedThe production method of an alcoholic beverage with foaming properties, in which a pre-fermentation liquid is processed using a syrup containing sources of carbon, sources of nitrogen, hops, coloring matter, an improving substance for generating foam and for foam stability, and water as raw materials without using barley, wheat and malt, and the pre-fermentation liquid is fermented using a brewers' yeast. A proteolytic enzyme which has high enzymatic activity of the end-type protease activity and partially decomposes macro molecular protein is added into a mashing process as one part of a substance of raw materials together with pea protein, and a enzymatic reaction is performed. Thereby the production method of the alcoholic beverage with foaming properties having improved foaming properties and the alcoholic beverage with foaming properties produced by the production method can be provided. Also, the suitable ratio for the using amount of the added proteolytic enzyme having high enzymatic activity of the e protease is preferably 0.5-2% of the enzymatic amount per pea protein as a substrate which is condensed 10 fold, the reaction temperature of the enzyme is preferably 80-85° C., and the reaction time is preferably 30 minutes.
摘要翻译：具有发泡性的啤酒味酒精饮料的生产方法，其不使用大麦小麦和麦芽，其中使用提高发泡泡沫和泡沫稳定性的蛋白水解酶作为原料物质的一部分，并且含酒精饮料公开了通过制造方法制造的发泡性能具有发泡性的酒精饮料的制造方法，其中使用含碳源，氮源，啤酒花，着色剂，改良物质，产生泡沫和泡沫稳定性，以水为原料，不使用大麦，小麦和麦芽，并且使用酿造酵母发酵预发酵液体。作为原料物质的一部分与豌豆蛋白一起添加作为末端型蛋白酶活性的高酶活性并部分分解大分子蛋白质的蛋白水解酶作为糖化过程，并进行酶反应。因此，可以提供具有发泡性能发泡性的醇类饮料的制造方法和通过制造方法制造的具有起泡性的醇饮料。此外，e蛋白酶具有高酶活性的添加的蛋白水解酶的使用量的合适比例优选为每豌豆蛋白作为底物的酶量的0.5-2％，其浓缩10倍，酶的反应温度优选为80〜85℃，反应时间优选为30分钟。

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