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1. 发明申请

US20100105096A1 METHOD OF EVALUATING FOAM-HOLDING PROPERTY OF FERMENTED MALT DRINK AND MARKER FOR EVALUATING FOAM-HOLDING 审中-公开
标题翻译：用于评估泡沫控制的发酵麦芽饮料和标记的泡沫控制性能评估方法
公开(公告)号：US20100105096A1
公开(公告)日：2010-04-29
申请号：US12530105
申请日：2008-03-07
申请人： Takashi Iimure , Kiyoshi Takoi , Kazutoshi Ito , Kazuyoshi Takeda
发明人： Takashi Iimure , Kiyoshi Takoi , Kazutoshi Ito , Kazuyoshi Takeda
IPC分类号： C12Q1/26 , C12N9/02
CPC分类号： G01N33/146 , C12Q1/00 , G01N27/44778
摘要： The present invention provides a method for determination of the foam stability of a fermented malt beverage, wherein the concentration of yeast thioredoxin (MT) in the fermented malt beverage or a fermenting material solution of the fermented malt beverage is used as an index having a negative correlation with the foam stability of the fermented malt beverage, and the concentration of protein Z (MZ) in the fermented malt beverage or a pre-fermentation or fermenting material solution of the fermented malt beverage is used as an index having a positive correlation with the foam stability of the fermented malt beverage, to determine the foam stability of the fermented malt beverage. According to the determination method of the invention, it is possible to determine the foam stability from the concentration of prescribed proteins in the fermented malt beverage or pre-fermentation or fermenting material solution thereof without directly measuring the head retention of the fermented malt beverage.
摘要翻译：本发明提供了发酵麦芽饮料的泡沫稳定性的测定方法，其中发酵麦芽饮料中发酵麦芽饮料中酵母硫氧还蛋白（MT）的浓度或发酵麦芽饮料的发酵液溶液的浓度用作负值与发酵麦芽饮料的泡沫稳定性的关系，发酵麦芽饮料中的发酵麦芽饮料或发酵前或发酵物质溶液中的蛋白质Z（MZ）的浓度用作与发酵麦芽饮料的泡沫稳定性，以确定发酵麦芽饮料的泡沫稳定性。根据本发明的测定方法，可以从发酵麦芽饮料或其发酵前或发酵物质溶液中的规定蛋白质的浓度确定泡沫稳定性，而不直接测量发酵麦芽饮料的头部保留。

2. 发明申请

US20100062118A1 METHOD OF EVALUATING FOAM-HOLDING PROPERTIES OF FERMENTED MALT DRINK AND MARKER FOR EVALUATING FOAM-HOLDING PROPERTIES 审中-公开
标题翻译：用于评估泡沫保持性能的发酵麦芽饮料和标记的泡沫保持性能评估方法
公开(公告)号：US20100062118A1
公开(公告)日：2010-03-11
申请号：US12530099
申请日：2008-03-07
申请人： Takashi Iimure , Kazutoshi Ito , Kazuyoshi Takeda
发明人： Takashi Iimure , Kazutoshi Ito , Kazuyoshi Takeda
IPC分类号： C12C1/00 , G01N33/02
CPC分类号： G01N33/146 , G01N33/68
摘要： The present invention provides a method for determination of the foam stability of a fermented malt beverage, wherein the concentration of protein Z7 (MZ7) in seeds of a barley which is used as a material for the fermented malt beverage, a malt obtained from the seeds, a wort obtained from the malt, a fermented malt beverage obtained by fermenting the wort, or a pre-fermentation or fermenting material solution of the fermented malt beverage, is used as an index having a negative correlation with the foam stability of the fermented malt beverage, to determine the foam stability of the fermented malt beverage. According to the determination method of the invention, it is possible to determine the foam stability from the concentration of a prescribed protein in the barley seeds, malt, wort, fermented malt beverage or the like without directly measuring the head retention of the fermented malt beverage.
摘要翻译：本发明提供一种用于测定发酵麦芽饮料的泡沫稳定性的方法，其中用作发酵麦芽饮料的材料的大麦种子中的蛋白质Z7（MZ7）的浓度，从种子获得的麦芽使用从麦芽中获得的麦芽汁，通过发酵麦芽汁获得的发酵麦芽饮料或发酵麦芽饮料的发酵前发酵物质溶液作为与发酵麦芽的泡沫稳定性呈负相关的指标饮料，以确定发酵麦芽饮料的泡沫稳定性。根据本发明的测定方法，可以从大麦种子，麦芽，麦芽汁，发酵麦芽饮料等中的规定蛋白质的浓度确定泡沫稳定性，而不直接测量发酵麦芽饮料的头部保留。

3. 发明申请

US20120282370A1 SPARKLING BEVERAGE AND METHOD OF PRODUCING SAME 审中-公开
标题翻译：泡沫饮料及其生产方法
公开(公告)号：US20120282370A1
公开(公告)日：2012-11-08
申请号：US13504288
申请日：2010-10-21
申请人： Tatsuji Kimura , Shigeki Araki , Koji Takazumi , Takashi Iimure
发明人： Tatsuji Kimura , Shigeki Araki , Koji Takazumi , Takashi Iimure
IPC分类号： C12C5/02 , C12C11/00
CPC分类号： C12C7/047 , C12C5/004
摘要： Provided are a sparkling beverage having effectively improved foam properties and a method of producing the same. The sparkling beverage has improved foam properties through an increase in content of a hydrophobic polypeptide or contains a hydrophobic polypeptide in an amount of 1.1 g/L or more. When the sparkling beverage is a sparkling alcoholic beverage, a method of producing the sparkling alcoholic beverage includes: a pre-fermentation step (10) of preparing a pre-fermentation solution using a raw material containing barley; and a fermentation step (20) of conducting alcoholic fermentation by adding a yeast to the pre-fermentation solution, in which foam properties of the sparkling alcoholic beverage are improved by treating the barley with a protease.
摘要翻译：提供了具有有效改善的泡沫性质的起泡饮料及其制备方法。起泡饮料通过增加疏水性多肽的含量或者含有1.1g / L以上的疏水性多肽而具有改善的泡沫性能。当起泡饮料是起泡性酒精饮料时，制造闪光酒精饮料的方法包括：使用含有大麦原料制备预发酵液的预发酵步骤（10）; 以及通过向发酵前溶液中加入酵母进行酒精发酵的发酵步骤（20），其中通过用蛋白酶处理大麦来提高闪光酒精饮料的泡沫性能。

4. 发明申请

US20120058220A1 SPARKLING ALCOHOLIC DRINK AND METHOD FOR PRODUCING THE SAME 审中-公开
标题翻译：泡沫酒精饮料及其生产方法
公开(公告)号：US20120058220A1
公开(公告)日：2012-03-08
申请号：US13265995
申请日：2010-04-21
申请人： Tatsuji Kimura , Shigeki Araki , Takashi Iimure
发明人： Tatsuji Kimura , Shigeki Araki , Takashi Iimure
IPC分类号： C12G3/02
CPC分类号： C12C5/004 , C12C2200/01 , C12G3/02
摘要： Provided are a sparkling alcoholic beverage having improved drinkability and a method for producing the same. The method for producing a sparkling alcoholic beverage according to the present invention is a method for producing a sparkling alcoholic beverage, including: a pre-fermentation step (10) of preparing a pre-fermentation solution by using a raw material containing a nitrogen source and a carbon source and water; and a fermentation step (20) of conducting alcoholic fermentation by adding a yeast to the pre-fermentation solution, in which the raw material further contains laccase in the pre-fermentation step (10).
摘要翻译：提供了具有改善的饮用性的起泡酒精饮料及其制造方法。根据本发明的起泡酒精饮料的制造方法是一种发泡性酒精饮料的制造方法，其特征在于，包括：通过使用含有氮源的原料制备发酵前溶液的预发酵工序（10）碳源和水; 以及通过向预发酵工序（10）中还含有漆酶的发酵前溶液中加入酵母来进行酒精发酵的发酵步骤（20）。

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