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1. 发明申请

US20160244703A1 BEVERAGE COMPOSITIONS AND METHOD OF MAKING BEVERAGES 审中-公开
标题翻译：饮料组合物和制作饮料的方法
公开(公告)号：US20160244703A1
公开(公告)日：2016-08-25
申请号：US15006106
申请日：2016-01-25
申请人： Andrew R. Chadeayne
发明人： Andrew R. Chadeayne
IPC分类号： C12C5/00 , C12C7/04
CPC分类号： C12C5/002 , C12C5/00 , C12C7/04 , C12C7/205 , C12C11/003
摘要： Disclosed herein are new methods of preparing foods and beverages under the exclusion of oxygen have now been invented. In one embodiment, one or more of the food processing steps are performed under an inert atmosphere.
摘要翻译：本发明公开了在排除氧气下制备食品和饮料的新方法。在一个实施方案中，一个或多个食品加工步骤在惰性气氛下进行。

2. 发明授权

US09416342B2 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：US09416342B2
公开(公告)日：2016-08-16
申请号：US12263880
申请日：2008-11-03
申请人： Hajime Suzuki , Makoto Tachibe , Shozo Sugano
发明人： Hajime Suzuki , Makoto Tachibe , Shozo Sugano
IPC分类号： C12G3/02 , C12G3/04 , C12C5/00
CPC分类号： C12G3/04 , C12C5/00 , C12G3/02
摘要： The invention provides a sparkling alcoholic beverage produced using, as a part of ingredients thereof, at least one selected from the group consisting of etherified starch, etherified cross-linked starch and enzymatic hydrolysates thereof; and a method for producing the sparkling alcoholic beverage, wherein at least one selected from the group consisting of etherified starch, etherified cross-linked starch and enzymatic hydrolysates thereof is added in any step of the production process.The sparkling alcoholic beverage of the invention has good body and prolonged froth duration and contains water-soluble dietary fiber.
摘要翻译：本发明提供一种起泡酒精饮料，其使用选自醚化淀粉，醚化交联淀粉及其酶促水解产物的至少一种作为其成分的一部分，以及制造闪光酒精饮料的方法，其中在生产过程的任何步骤中加入选自醚化淀粉，醚化交联淀粉及其酶促水解产物的至少一种。本发明的起泡酒精饮料具有良好的身体和长时间的泡沫持续时间，并含有水溶性膳食纤维。

3. 发明申请

US20140186492A1 COMPOSITION HAVING IMPROVED HEAD STABILITY AND USE THEREOF 审中-公开
标题翻译：具有改善头部稳定性的组合物及其用途
公开(公告)号：US20140186492A1
公开(公告)日：2014-07-03
申请号：US14240456
申请日：2012-08-24
申请人： AMANO ENZYME INC.
发明人： Hiroki Ido , Takakiyo Obara , Shotaro Yamaguchi
IPC分类号： C12C5/02
CPC分类号： C12C5/02 , C12C5/00 , C12C5/004 , C12C7/00
摘要： The object is to provide a composition effective for improving foam stability of a beer-based sparkling beverage and the like. Provided is a composition containing a protein or a polypeptide produced by using a protease and a transglutaminase to treat a protein material as an active component.
摘要翻译：本发明的目的是提供一种有效提高基于啤酒的起泡饮料等的泡沫稳定性的组合物。本发明提供含有通过使用蛋白酶和转谷氨酰胺酶处理蛋白质材料作为活性成分而产生的蛋白质或多肽的组合物。

4. 发明申请

US20110158918A1 ORAL CAVITY STIMULATING SUBSTANCE 有权
标题翻译：口腔刺激物质
公开(公告)号：US20110158918A1
公开(公告)日：2011-06-30
申请号：US13044826
申请日：2011-03-10
申请人： Norihiko KAGEYAMA , Takako Inui , Koichi Nakahara , Hajime Komura
发明人： Norihiko KAGEYAMA , Takako Inui , Koichi Nakahara , Hajime Komura
IPC分类号： A61K31/7048 , C07H15/20 , A61P1/02 , G01N30/02
CPC分类号： C12C5/026 , A23L2/56 , A23L27/2052 , C07H15/203 , C12C5/00 , C12C7/042
摘要： A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I):
摘要翻译：引起口腔刺激如痤疮的新型化合物，其由以下结构式（I）表示：

5. 发明申请

US20100291260A1 USE OF CACAO POLYPHENOLS IN BEER PRODUCTION 审中-公开
标题翻译： CACAO多酚在啤酒生产中的应用
公开(公告)号：US20100291260A1
公开(公告)日：2010-11-18
申请号：US12161312
申请日：2007-01-15
申请人： Herwig Bernaert
发明人： Herwig Bernaert
IPC分类号： C12C5/02 , C12C12/00
CPC分类号： C12C5/00 , A23L33/105 , C07H17/06 , C12C5/02
摘要： The present invention relates to a solvent-derived, cocoa extract comprising between 25 and 65% by weight of polyphenols, and uses thereof for improving a beer production process and the resulting beer product. The invention further relates to a method for improving a beer production process as well as the beer product resulting from it. The invention further relates to a beer product with improved quality such as enhanced colloidal, taste and flavor stability. The invention also provides a beer with exogenous polyphenols and a beer comprising at least one cocoa polyphenol. Furthermore, the present invention includes a use of exogenous polyphenols as process enhancer and a use of cocoa for enhancing filtration processes.
摘要翻译：本发明涉及包含25至65重量％的多酚的溶剂衍生的可可提取物及其用于改进啤酒生产过程的用途以及所得的啤酒产品。本发明还涉及一种改善啤酒生产过程的方法以及由其产生的啤酒产品。本发明还涉及一种具有改进质量的啤酒产品，例如增强的胶体，味道和风味稳定性。本发明还提供了含有外源多酚的啤酒和包含至少一种可可多元酚的啤酒。此外，本发明包括使用外源多酚作为加工增效剂和使用可可来增强过滤过程。

6. 发明申请

US20100178384A1 METHODS AND COMPOSITIONS FOR FINING FERMENTABLE BEVERAGES 审中-公开
标题翻译：用于精炼可食用饮料的方法和组合物
公开(公告)号：US20100178384A1
公开(公告)日：2010-07-15
申请号：US12602520
申请日：2008-06-04
申请人： David W. Duan , Peter J. Rogers , Eric Wilkes
发明人： David W. Duan , Peter J. Rogers , Eric Wilkes
IPC分类号： C12H1/00
CPC分类号： C12H1/10 , A23L2/70 , A23L2/80 , A23V2002/00 , C12C5/00 , C12G1/02 , C12H1/0424
摘要： The present disclosure relates to methods and compositions for fining fermentable beverages, such as alcoholic fermentable beverages, for example, wine, beer, lager, ale, cider, perry, spirit and liqueur. The compositions herein comprise a pectin and carrageenan which are used to treat the beverage prior to fermentation.
摘要翻译：本公开涉及用于澄清可发酵饮料的方法和组合物，例如酒精可发酵饮料，例如酒，啤酒，啤酒，啤酒，苹果酒，香精，精油和利口酒。本文的组合物包含果胶和角叉菜胶，其用于在发酵之前处理饮料。

7. 发明申请

US20100173044A1 MALTOBIONATE AS ANTIOXIDANT IN FOOD PRODUCTS 审中-公开
标题翻译：麦芽糖苷作为食品中的抗氧化剂
公开(公告)号：US20100173044A1
公开(公告)日：2010-07-08
申请号：US12666074
申请日：2008-07-18
申请人： Per Munk Nielsen
发明人： Per Munk Nielsen
IPC分类号： C12P19/12 , C12C11/00 , A23B7/00
CPC分类号： A23L3/3571 , A23K10/12 , A23K10/14 , A23K20/163 , A23L3/3562 , A23V2002/00 , C12C5/00 , C12C5/004 , C12C5/02 , C12C7/04 , C12C11/003 , C12H1/14 , C12P19/44 , A23V2200/02
摘要： Maltobionate has an antioxidative effect in food and feed products. The antioxidant can be produced directly from starch or maltose already present in the food product, using enzymatic catalyzed processes. The antioxidant production can be performed on an isolated fraction of a food product from which it can be added back to the food production process or the final food product. Alternatively, the antioxidant can be produced as an integrated part of the food production process by adding the relevant enzymes to the process.
摘要翻译：麦芽糖对食品和饲料产品具有抗氧化作用。抗氧化剂可以使用酶催化方法直接从淀粉或已经存在于食品中的麦芽糖生产。抗氧化剂生产可以在分离的一部分食品中进行，从而可以将其加入到食品生产过程或最终食品中。或者，抗氧化剂可以通过将相关酶加入到该方法中作为食品生产过程的一个组成部分生产。

8. 发明申请

US20100056472A1 GRAIN COMPOSITIONS CONTAINING PRE-BIOTIC ISOMALTO-OLIGOSACCHARIDES AND METHODS OF MAKING AND USING SAME 有权
标题翻译：含有生物异构体低聚糖的颗粒组合物及其制备方法和使用方法
公开(公告)号：US20100056472A1
公开(公告)日：2010-03-04
申请号：US12616595
申请日：2009-11-11
申请人： Gang DUAN , Feng Li , Jayarama K. Shetty , Julius Vadakoot , Sridevi Vadakoot
发明人： Gang DUAN , Feng Li , Jayarama K. Shetty , Julius Vadakoot , Sridevi Vadakoot
IPC分类号： A61K31/715 , C12P19/04 , C07H3/06 , A61P1/02
CPC分类号： A21D2/181 , A23L29/35 , C07H3/06 , C12C5/00 , C12P19/04 , C12P19/14 , C12P19/18 , C12P19/22
摘要： Methods for the production of substrate, tuber, and grain compositions containing isomalto-oligosaccharides are described. The methods comprise (a) contacting a substrate, tuber or grain containing ungelatinized starch with a maltogenic enzyme and a starch liquefying enzyme to produce maltose; (b) contacting said maltose with a transglucosidic enzyme, wherein said steps (a) and step (b) occur at a temperature less than or at a starch gelatinization temperature; and (c) obtaining a substrate, grain or tuber composition having an enzymatically produced isomalto-oligosaccharide, wherein the oligosaccharide is derived from the grain. The maltogenic enzyme can be either exogenous or endogenous to the grain. The contacting steps can be sequential or concurrent. The present invention also describes flour, oral rehydrating solutions, beer adjuncts, food, feed, beverage additives incorporating the grain compositions made as described.
摘要翻译：描述了生产含有异麦芽低聚糖的底物，块茎和谷物组合物的方法。所述方法包括（a）使含有未凝胶化淀粉的底物，块茎或谷粒与麦芽糖酶和淀粉液化酶接触以产生麦芽糖; （b）使所述麦芽糖与转葡糖苷酶接触，其中所述步骤（a）和步骤（b）在低于淀粉糊化温度或淀粉糊化温度的温度下进行; 和（c）获得具有酶促产生的异麦芽低聚糖的底物，谷物或块茎组合物，其中寡糖衍生自谷物。麦芽糖酶可以是外源的或内源的谷物。接触步骤可以是顺序的或并发的。本发明还描述了包含如上所述制备的谷物组合物的面粉，口服再水合溶液，啤酒助剂，食品，饲料，饮料添加剂。

9. 发明申请

US20080292748A1 PROCESS FOR PRODUCTION OF AN EFFERVESCENT ALCOHOLIC BEVERAGE 审中-公开
标题翻译：生产有毒酒精饮料的方法
公开(公告)号：US20080292748A1
公开(公告)日：2008-11-27
申请号：US12126495
申请日：2008-05-23
申请人： Masahide SATO , Atsushi Tanigawa
发明人： Masahide SATO , Atsushi Tanigawa
IPC分类号： C12C11/00 , C12G3/02
CPC分类号： C12H1/22 , C12C5/00 , C12C7/00 , C12C11/11 , C12G3/02
摘要： The present invention provides a process for production of an effervescent alcoholic beverage, the process comprising: a pH adjusting step in which the pH of a yeast-containing fermentate obtained by fermenting the raw material of an effervescent alcoholic beverage with the yeast is adjusted, and a storage step in which the fermentate is aged to yield an aged liquor. According to the present invention, it is possible to produce an effervescent alcoholic beverage which has a low hydrogen sulfide concentration and an excellent flavor without using gene recombination, while avoiding adverse effects on the main fermentation step.
摘要翻译：本发明提供一种泡腾酒精饮料的制造方法，该方法包括：pH调节步骤，其中调节通过酵母发酵泡腾酒精饮料的原料获得的含酵母发酵液的pH，以及将发酵液老化以产生老化液体的储存步骤。根据本发明，可以在不发生基因重组的情况下制造具有低硫化氢浓度和优异风味的泡腾酒精饮料，同时避免对主发酵步骤的不利影响。

10. 发明申请

US20080220121A1 Microbiologically Stabilised Beer 审中-公开
标题翻译：微生物稳定啤酒
公开(公告)号：US20080220121A1
公开(公告)日：2008-09-11
申请号：US12091419
申请日：2006-05-17
申请人： Tillmann Dorr , Lutz Guderjahn , Jorg Kowalczyk , Roland Pahl , Jan Schneider
发明人： Tillmann Dorr , Lutz Guderjahn , Jorg Kowalczyk , Roland Pahl , Jan Schneider
IPC分类号： C12C5/02 , C12H1/14
CPC分类号： C12C11/003 , A23V2002/00 , C12C5/00 , C12G3/04 , A23V2250/62
摘要： The present invention relates to agents and processes for the low germ production of microbiologically stabilised beer.
摘要翻译：本发明涉及用于生物微生物啤酒的低细菌生产的试剂和方法。

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