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1. 发明授权

US4430348A Immobilized glucoamylase reactor for preparing a low calorie beer 失效
标题翻译：用于制备低热量啤酒的固定化葡糖淀粉酶反应器
公开(公告)号：US4430348A
公开(公告)日：1984-02-07
申请号：US441258
申请日：1982-11-12
申请人： George R. Duncombe , William F. Line , Etzer Chicoye
发明人： George R. Duncombe , William F. Line , Etzer Chicoye
IPC分类号： C12C5/00 , C12C11/00 , C12C12/02 , C12M1/40 , C12C11/04 , C12N11/14
CPC分类号： C12C5/004 , C12C11/00 , C12C12/02 , C12M21/18 , C12M23/20
摘要： A superattenuated low caloric beer is produced by passing fermenting beer through an immobilized glucoamylase reactor having active glucoamylase immobilized on a ceramic monolith. The ceramic monolith has open ended passages ranging from 50 to 3,000 microns in diameter through which the beer passes, and glucoamylase is covalently bonded to internal surfaces of the passages. The glucoamylase is preferably covalently bonded by reacting an aldehydic derivative of glucoamylase with an aminofunctional group on the internal surfaces of the passages to form an aldimine which is reduced to a secondary amine. The reactor can sustain high flow rates of beer containing yeast and other particulate matter without plugging or fouling, and it is operationally stable under fermentation conditions over a long period of time.
摘要翻译：通过将发酵啤酒通过固定在陶瓷整料上的活性葡糖淀粉酶的固定化葡糖淀粉酶反应器来生产超低温低热量啤酒。陶瓷整料具有直径范围为50至3000微米的开口通道，啤酒通过该通道，而葡糖淀粉酶共价键合到通道的内表面。葡糖淀粉酶优选通过在通道的内表面上使葡糖淀粉酶的醛衍生物与氨基官能团反应而共价键合，形成还原成仲胺的醛亚胺。该反应器可以维持高流量的含有酵母和其他颗粒物质的啤酒，而不会堵塞或堵塞，并且在发酵条件下长时间运行稳定。

2. 发明授权

US4666718A Preparation of low calorie beer 失效
标题翻译：制备低热量啤酒
公开(公告)号：US4666718A
公开(公告)日：1987-05-19
申请号：US640930
申请日：1984-08-15
申请人： Charles E. Lowery , George R. Duncombe , William F. Line , Etzer Chicoye
发明人： Charles E. Lowery , George R. Duncombe , William F. Line , Etzer Chicoye
IPC分类号： C12C5/00 , C12C12/02 , C12C11/04 , C12N9/44
CPC分类号： C12C12/02 , C12C5/00 , C12C5/004 , Y10T436/106664
摘要： A superattenuated low calorie beer is prepared from a wort containing as a liquid adjunct a starch-derived syrup which contains dextrins by adding to the wort during fermentation a glucoamylase type debranching enzyme obtained from Schwanniomyces castellii.
摘要翻译：通过在发酵过程中向麦芽汁中添加葡萄糖淀粉酶型脱支酶，得自雪花甘草（Schwanniomyces castellii），从含有作为液体辅料的麦芽汁中制备超低温低热量啤酒。

3. 发明授权

US4355110A Preparation of debranching enzyme from rice for producing a low calorie beer 失效
标题翻译：从水稻制备低热量啤酒的脱支酶的制备
公开(公告)号：US4355110A
公开(公告)日：1982-10-19
申请号：US263154
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 , C12N9/32 , C12N9/44 , C12C9/00 , C12C11/04
CPC分类号： C12Y302/01041 , C12C12/02 , C12C5/004 , C12C7/047 , C12N9/2422 , C12N9/2457 , Y10S435/814 , Y10S435/816
摘要： A debranching enzyme (pullulanese) useful in the preparation of a low calorie beer may be obtained from rice by extraction of the rice with an aqueous buffer system having a pH of about 6. A preferred buffer system is 0.1 M potassium phosphate-0.2 M-sodium chloride. Extraction is preferably carried out at a temperature of about 50.degree. C. for about 3 hours. 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：用于制备低热量啤酒的脱支酶（支链淀粉）可以通过用pH为约6的水性缓冲体系提取米来从水稻获得。优选的缓冲体系是0.1M磷酸钾-0.2M- 氯化钠。提取优选在约50℃的温度下进行约3小时。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。

4. 发明授权

US4734364A Production of dextrose and maltose syrups using an enzyme derived from rice 失效
标题翻译：使用源自米的酶生产葡萄糖和麦芽糖糖浆
公开(公告)号：US4734364A
公开(公告)日：1988-03-29
申请号：US820197
申请日：1986-01-16
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： C12N9/44 , C12P19/20 , C12P19/22 , C12P19/16
CPC分类号： C12P19/22 , C12N9/2457 , C12P19/20 , C12Y302/01041 , Y10S435/814
摘要： A sugar syrup is prepared by saccharifying a liquefied starch hydrolyzate at a pH of about 4 to about 5.5 and a temperature above 55.degree. C. with a heat stable, aciduric, pullulanase obtained from rice and an .alpha.-1,4 carbohydrase. The pullulanase employed is substantially free of maltase and transglucosidase activity. In one embodiment, a dextrose syrup is prepared by saccharifying a thinned starch hydrolyzate with glucoamylase and the rice pullulanase. Maltose syrup is prepared using the rice pullulanase and a maltogenic enzyme.
摘要翻译：通过用从水稻和α-1,4-糖水解酶获得的热稳定的，酸性的支链淀粉酶将约4至约5.5的pH值和高于55℃的液化淀粉水解物进行糖化来制备糖浆。所用的支链淀粉酶基本上不含麦芽糖酶和转葡糖苷酶活性。在一个实施方案中，通过用葡糖淀粉酶和水稻支链淀粉酶对变薄的淀粉水解物进行糖化来制备葡萄糖浆。麦芽糖浆是使用水稻支链淀粉酶和麦芽糖酶制备的。

5. 发明授权

US4528198A Preparation of low calorie beer with malt extract free of yeast lethal factors 失效
标题翻译：制备不含酵母致死因子的麦芽提取物的低热量啤酒
公开(公告)号：US4528198A
公开(公告)日：1985-07-09
申请号：US536950
申请日：1983-09-27
申请人： Robert J. Mizerak , Geoffrey H. Bertkau , William F. Line , Etzer Chicoye
发明人： Robert J. Mizerak , Geoffrey H. Bertkau , William F. Line , Etzer Chicoye
IPC分类号： C12C1/18 , C12C11/04 , C12C3/00
CPC分类号： C12C12/02 , C12C1/18 , C12C11/003 , C12C5/004
摘要： An aqueous extract containing .alpha.-1,6 and .alpha.-1,4 carbohydrases obtained from diastatic malt is treated with an adsorbent to remove yeast lethal factors and can be used to produce a superattenuated low calorie beer. The enzyme-containing extract preferably is introduced into a pitched aerated wort during fermentation. Crude aqueous extracts of diastatic malt cannot be used because they contain factors lethal to yeast which adversely affects the yeast viability throughout the fermentation.
摘要翻译：用吸附剂处理从水解麦芽中获得的含有α-1,6和α-1,4糖酶的含水提取物以除去酵母致死因子，并可用于生产超低温低热量啤酒。优选在发酵期间将含酶提取物引入倾斜的充气麦汁中。无法使用乳酸麦芽的粗提取物，因为它们含有对酵母致死的因子，这些因素对整个发酵过程中的酵母活力都有不利影响。

6. 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。

7. 发明授权

US4324810A Hop extracts and method of preparation 失效
标题翻译： Hop提取物及其制备方法
公开(公告)号：US4324810A
公开(公告)日：1982-04-13
申请号：US154577
申请日：1980-05-29
申请人： Henry Goldstein , Walter Fly , Patrick Ting , Etzer Chicoye
发明人： Henry Goldstein , Walter Fly , Patrick Ting , Etzer Chicoye
IPC分类号： C12C3/00 , C12C3/08 , C12C3/12 , C12C9/02
CPC分类号： C12C3/12 , C12C3/00 , C12C3/08
摘要： Hop extracts useful in the preparation of anactinic or light stable malt beverages are obtained by a method which does not use organic solvents. The extracts are obtained by first treating a crude hop extract containing humulone with an aqueous reducing solution, heating the resulting mixture to form reduced isohumulone, acidifying the reaction mixture to form an aqueous phase and an organic phase, and then adjusting the temperature to facilitate the separation of the two phases. The organic phase which is obtained contains the desired isomerized and reduced humulone and it can be used per se as an anactinic brew kettle flavoring additive for beer or ale. In a preferred embodiment, the organic phase is further treated with an amount of an aqueous KOH solution sufficient to neutralize the reduced isohumulone and to form both an aqueous phase and a solid phase. The aqueous phase which contains reduced isohumulone of about 90+% purity can be used as an anactinic post-kettle additive and the solid phase which contains the remainder of the reduced isohumulone and other hop constituents can be used as an anactinic brew kettle additive.
摘要翻译：通过不使用有机溶剂的方法获得用于制备不稳定或不稳定的麦芽饮料的Hop提取物。通过首先用还原水溶液处理含有葎草酮的粗啤酒花提取物，加热所得混合物以形成还原异葎草酮，酸化反应混合物以形成水相和有机相，然后调节温度以促进分离两相。获得的有机相包含所需的异构化和还原的葎草酮，并且其本身可以用作啤酒或啤酒的不确定性酿造壶调味添加剂。在优选的实施方案中，有机相进一步用一定量的KOH水溶液进行处理，该溶液足以中和还原异葎草酮并形成水相和固相。含有约90 +％纯度的还原异葎草酮的水相可以用作不活泼的后釜添加剂，并且含有剩余的还原异葎草酮和其它啤酒花组分的固相可以用作非活性酿造壶添加剂。

8. 发明授权

US4068005A Accelerated fermentation of lager beer 失效
标题翻译：啤酒加速发酵
公开(公告)号：US4068005A
公开(公告)日：1978-01-10
申请号：US750509
申请日：1976-12-14
申请人： Etzer Chicoye , J. Raymond Helbert , James F. Rice
发明人： Etzer Chicoye , J. Raymond Helbert , James F. Rice
IPC分类号： C12C11/00 , C12C12/00 , C12C11/04
CPC分类号： C12C11/00 , C12C12/00
摘要： A method of accelerating the fermentation of a lager-type beer comprises conducting the fermentation at an elevated temperature with or without exogenous agitation while maintaining the dissolved carbon dioxide concentration in the fermentation liquor at a level approximating that found in a fermentation liquor during a normal supersaturated lager-type bottom-fermentation. The level of dissolved carbon dioxide is maintained at about 1.5 to about 2.0 cc per cc of beer by use of an overpressure of 2-20 psig of carbon dioxide.
摘要翻译：一种加速啤酒啤酒发酵的方法包括在有或没有外源性搅拌的情况下在升高的温度下进行发酵，同时保持发酵液中溶解的二氧化碳浓度在正常过饱和条件下在发酵液中发现的水平接近大型底部发酵。溶解二氧化碳的水平通过使用2-20磅/平方英寸二氧化碳的过压保持在约1.5至约2.0cc / cc啤酒。

9. 发明授权

US5370863A Oral care compositions containing hop acids and method 失效
标题翻译：含有啤酒酸和方法的口腔护理组合物
公开(公告)号：US5370863A
公开(公告)日：1994-12-06
申请号：US991613
申请日：1992-12-16
申请人： Michael C. Barney , Edward J. Kot , Etzer Chicoye , Janna K. Jilek
发明人： Michael C. Barney , Edward J. Kot , Etzer Chicoye , Janna K. Jilek
IPC分类号： A61K8/34 , A61K8/97 , A61K31/12 , A61Q11/00 , A61K7/26
CPC分类号： A61Q11/00 , A61K31/12 , A61K8/347 , A61K8/97
摘要： Oral care compositions containing hop acids or their salts are effective in inhibiting Gram positive bacteria which can cause plaque or periodontal disease. A representative composition is a toothpaste containing tetrahydroisohumulone.
摘要翻译：含有啤酒花酸或其盐的口腔护理组合物可有效抑制可引起牙菌斑或牙周病的革兰氏阳性菌。代表性的组合物是含有四氢异葎草酮的牙膏。

10. 发明授权

US4180589A Preparation of a bland beer 失效
标题翻译：准备一杯平淡的啤酒
公开(公告)号：US4180589A
公开(公告)日：1979-12-25
申请号：US865358
申请日：1977-12-28
申请人： Etzer Chicoye , J. Raymond Helbert , James F. Rice
发明人： Etzer Chicoye , J. Raymond Helbert , James F. Rice
IPC分类号： C12C11/00 , C12C12/00 , C12C11/04
CPC分类号： C12C12/00 , C12C11/00
摘要： A method of preparing a lager beer having a mild, bland, less aromatic character comprises conducting the fermentation of the wort for about 60 to 200 hours under suitable conditions to maintain the dissolved carbon dioxide concentration in the fermenting wort at about 2.1 to about 4.0 cc of dissolved carbon dioxide per cc of wort. In a preferred embodiment, the fermentation of the wort is conducted at a temperature of 60.degree. to 85.degree. F. with an appropriate overpressure of from 5 to 40 psig of carbon dioxide. The beer thus obtained has a mild character and can be used, if desired, as a base for flavored beverages.
摘要翻译：制备具有温和，平淡，较少芳香特征的啤酒的方法包括在合适的条件下进行麦芽汁发酵约60至200小时，以将发酵麦芽汁中溶解的二氧化碳浓度维持在约2.1至约4.0cc 的溶解二氧化碳每毫升麦芽汁。在优选的实施方案中，麦芽汁的发酵在60至85°F的温度下进行，其中适当的超压为5至40psig的二氧化碳。由此获得的啤酒具有温和的特性，如果需要，可以用作调味饮料的基料。

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