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    • 2. 发明申请
    • PROCESS FOR PRODUCING SPARKLING ALCOHOLIC DRINK AND SPARKLING ALCOHOLIC DRINK PRODUCED BY USING THE PROCESS
    • 生产啤酒饮料的过程和使用过程生产的酒精饮料
    • US20090022847A1
    • 2009-01-22
    • US11912229
    • 2006-04-21
    • Tatsuji KimuraNaoyuki KobayashiSyunsuke FukuharaShigehisa Yokoi
    • Tatsuji KimuraNaoyuki KobayashiSyunsuke FukuharaShigehisa Yokoi
    • C12C12/00C12C7/053
    • C12G3/02C12C5/00
    • 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.
    • 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。