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    • 1. 发明授权
    • Process for producing malt-based drink from malt fractioned by tissue
    • 由组织分解的麦芽制成麦芽饮料的方法
    • US09499777B2
    • 2016-11-22
    • US10558770
    • 2004-05-28
    • Nobuo TadaTakako InuiNorihiko KageyamaToshihiko TakataniYasutsugu Kawasaki
    • Nobuo TadaTakako InuiNorihiko KageyamaToshihiko TakataniYasutsugu Kawasaki
    • C12C11/00C12G3/08C12C1/16
    • C12G3/08C12C1/16
    • A process for producing malt-based beverage, in which any components, affecting flavor, foam quality, flavor stability and haze stability, of the malt-based beverage can be regulated by separating dried germinated barley as a raw material for malt-based beverage by tissues. In particular, the process for producing malt-based beverage comprises separating dried germinated barley into endosperm, endothelial layer, husk, acrospire, malt rootlets and unseparated part fractions and preparing a starting material of malt-based beverage from each or blend of the thus obtained by-tissue fractions, the each or blend optionally further mixed with wholegrain malt not subjected to fractioning, so that any components, affecting flavor, foam quality, flavor stability and haze stability, of the malt-based beverage can be regulated.
    • 通过将作为麦芽饮料的原料的干燥的发芽大麦分离,可以通过分离麦芽饮料的原料来调节麦芽饮料的影响麦芽饮料的风味,泡沫质量,风味稳定性和雾度稳定性的任何成分的方法 组织。 特别地,生产麦芽饮料的方法包括将干燥的发芽大麦分离成胚乳,内皮层,果壳,喷头,麦芽根和未分离的部分级分,并从所得到的各种或共混物中制备麦芽饮料的原料 各组分或混合物任选地与全谷物麦芽进一步混合而不进行分馏,从而可以调节基于麦芽的饮料的影响风味,泡沫质量,风味稳定性和雾度稳定性的任何成分。