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1. 发明申请

US20090022847A1 PROCESS FOR PRODUCING SPARKLING ALCOHOLIC DRINK AND SPARKLING ALCOHOLIC DRINK PRODUCED BY USING THE PROCESS 有权
标题翻译：生产啤酒饮料的过程和使用过程生产的酒精饮料
公开(公告)号：US20090022847A1
公开(公告)日：2009-01-22
申请号：US11912229
申请日：2006-04-21
申请人： Tatsuji Kimura , Naoyuki Kobayashi , Syunsuke Fukuhara , Shigehisa Yokoi
发明人： Tatsuji Kimura , Naoyuki Kobayashi , Syunsuke Fukuhara , Shigehisa Yokoi
IPC分类号： C12C12/00 , C12C7/053
CPC分类号： C12G3/02 , C12C5/00
摘要： It is an object of the present invention to provide a method of producing a foaming alcoholic beverage such as beer, low-malt beer, and a beer-flavored foaming alcoholic beverage obtained by producing, without using any kind of barley (e.g., barley, wheat, malt), a pre-fermentation liquid using at least a syrup containing sources of carbon, sources of nitrogen, hops and water as raw materials and fermenting the pre-fermentation liquid with use of brewers' yeasts, wherein germinated grains are used; to thereby increase fermentability and attain superior flavor and improved foam quality. It is also an object of the present invention to provide an alcoholic beverage manufactured by the aforementioned method.Especially, a germinated material, which is obtained by selecting at least one material from a group consisting of corns, potatoes, peas, soy beans, black soy beans, adzuki beans, Taisho Kintoki beans and unpolished rice and germinating the selected material, is used as a part of a raw material of the aforementioned foaming alcoholic beverage. Thereby, a foaming alcoholic beverage can be provided with improved foam quality, flavor quality and fermentability unique to the foaming alcoholic beverage.
摘要翻译：本发明的目的是提供一种生产啤酒，低麦芽啤酒和啤酒味发泡酒精饮料的发泡酒精饮料的方法，该方法是通过在不使用任何种类的大麦（例如大麦，小麦，麦芽），使用至少含有碳源，氮源，啤酒花和水源的糖浆作为原料的预发酵液体，并使用酿造酵母酵母发酵预发酵液，其中使用发芽谷物; 从而提高发酵能力并获得优异的风味和改善的泡沫品质。本发明的另一个目的是提供通过上述方法制造的酒精饮料。特别地，使用通过从由玉米，马铃薯，豌豆，大豆，黑豆，小豆，大正Kintoki豆和未糙米等组成的组中选择至少一种材料并发芽所选择的材料获得的发芽材料作为上述发泡酒精饮料的原料的一部分。因此，发泡酒精饮料可以提供泡沫质量，风味质量和发泡酒精饮料独特的发酵能力。

2. 发明授权

US08802169B2 Process for producing sparkling alcoholic drink and sparkling alcoholic drink produced by using the process 有权
标题翻译：通过使用该方法生产发泡酒精饮料和起泡酒的方法
公开(公告)号：US08802169B2
公开(公告)日：2014-08-12
申请号：US11912229
申请日：2006-04-21
申请人： Tatsuji Kimura , Naoyuki Kobayashi , Syunsuke Fukuhara , Shigehisa Yokoi
发明人： Tatsuji Kimura , Naoyuki Kobayashi , Syunsuke Fukuhara , Shigehisa Yokoi
IPC分类号： C12C11/00
CPC分类号： C12G3/02 , C12C5/00
摘要： It is an object of the present invention to provide a method of producing a foaming alcoholic beverage such as beer, low-malt beer, and a beer-flavored foaming alcoholic beverage obtained by producing, without using any kind of barley (e.g., barley, wheat, malt), a pre-fermentation liquid using at least a syrup containing sources of carbon, sources of nitrogen, hops and water as raw materials and fermenting the pre-fermentation liquid with use of brewers' yeasts, wherein germinated grains are used; to thereby increase fermentability and attain superior flavor and improved foam quality. It is also an object of the present invention to provide an alcoholic beverage manufactured by the aforementioned method.Especially, a germinated material, which is obtained by selecting at least one material from a group consisting of corns, potatoes, peas, soy beans, black soy beans, adzuki beans, Taisho Kintoki beans and unpolished rice and germinating the selected material, is used as a part of a raw material of the aforementioned foaming alcoholic beverage. Thereby, a foaming alcoholic beverage can be provided with improved foam quality, flavor quality and fermentability unique to the foaming alcoholic beverage.
摘要翻译：本发明的目的是提供一种生产啤酒，低麦芽啤酒和啤酒味发泡酒精饮料的发泡酒精饮料的方法，该方法是通过在不使用任何种类的大麦（例如大麦，小麦，麦芽），使用至少含有碳源，氮源，啤酒花和水源的糖浆作为原料的预发酵液体，并使用酿造酵母酵母发酵预发酵液，其中使用发芽谷物; 从而提高发酵能力并获得优异的风味和改善的泡沫品质。本发明的另一个目的是提供通过上述方法制造的酒精饮料。特别地，使用通过从由玉米，马铃薯，豌豆，大豆，黑豆，小豆，大正Kintoki豆和未磨光的米组成的组中选择至少一种材料并发芽所选择的材料获得的发芽材料作为上述发泡酒精饮料的原料的一部分。因此，发泡酒精饮料可以提供泡沫质量，风味质量和发泡酒精饮料独特的发酵能力。

3. 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。

4. 发明申请

US20090186122A1 METHOD OF CONTROLLING THE FLAVOR OF ALCOHOLIC DRINK 审中-公开
标题翻译：控制酒精饮料风味的方法
公开(公告)号：US20090186122A1
公开(公告)日：2009-07-23
申请号：US11817460
申请日：2006-02-27
申请人： Naoyuki Kobayashi , Masahide Sato , Syunsuke Fukuhara , Shigehisa Yokoi
发明人： Naoyuki Kobayashi , Masahide Sato , Syunsuke Fukuhara , Shigehisa Yokoi
IPC分类号： C12C11/00 , C40B30/00 , C40B40/08 , C12G1/00
CPC分类号： C12Q1/6895 , C12C12/004 , C12C12/006 , C12Q2600/158
摘要： It is an object of the present invention to provide a method for identifying brewer's yeast genes associated with alcoholic beverage flavor, to allow production of alcoholic beverages with desirable flavor by controlling the expression of the identified genes. In order to achieve this object, there is provided a method for identifying brewer's yeast genes using gene analysis means employing a DNA array or a DNA array and two-dimensional electrophoresis, a DNA array binding identified genes, and a method of selecting brewer's yeast using the DNA array.
摘要翻译：本发明的目的是提供一种用于鉴定与酒精饮料风味相关的啤酒酵母基因的方法，以通过控制鉴定的基因的表达来生产具有所需风味的酒精饮料。为了达到这个目的，提供了一种使用DNA阵列或DNA阵列和二维电泳的基因分析方法识别啤酒酵母基因的方法，DNA阵列结合鉴定的基因以及使用以下方法选择啤酒酵母的方法 DNA阵列。

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