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1. 发明申请

US20140227392A1 BEER AND RELEVANT PRODUCTION METHOD 审中-公开
标题翻译：啤酒和相关生产方法
公开(公告)号：US20140227392A1
公开(公告)日：2014-08-14
申请号：US14241997
申请日：2011-09-02
申请人： Carlo Clerici , Kenneth David Reginald Setchell
发明人： Carlo Clerici , Kenneth David Reginald Setchell
IPC分类号： C12C7/053
CPC分类号： C12C7/053 , C12C5/02
摘要： A beer obtained from the fermentation process of cereals and/or legumes is described. Said beer is characterized in that it comprises isoflavones aglycons that are biologically active forms of isoflavones.
摘要翻译：描述从谷物和/或豆类的发酵过程获得的啤酒。所述啤酒的特征在于其包含异黄酮的生物活性形式的异黄酮糖苷。

2. 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。

3. 发明授权

US5208054A Process for production of alcoholic beverages 失效
标题翻译：生产饮料饮料的方法
公开(公告)号：US5208054A
公开(公告)日：1993-05-04
申请号：US704394
申请日：1991-05-23
申请人： Kazuyuki Torii , Kenji Sato
发明人： Kazuyuki Torii , Kenji Sato
IPC分类号： C12C5/00 , C12C7/04 , C12C7/053 , C12G1/022 , C12G3/02 , C12G3/12 , C12N9/16
CPC分类号： C12C5/004 , C12C7/053 , C12G1/0203 , C12G3/02
摘要： A process for production of an alcoholic beverage which is obtained by alcoholic fermentation by yeast, characterized with employing phospholipase which acts on fermentable materials prior to fermentation, to improve the flavor of the alcoholic beverage.

4. 发明申请

US20150259633A1 FERMENTATION PROCESSES AND BY-PRODUCTS 审中-公开
标题翻译：发酵工艺和副产品
公开(公告)号：US20150259633A1
公开(公告)日：2015-09-17
申请号：US14627753
申请日：2015-02-20
申请人： Klaudija Milos , Steffen Koehler , Christian Elend , Léonie Degener
发明人： Klaudija Milos , Steffen Koehler , Christian Elend , Léonie Degener
IPC分类号： C12F3/10 , C12N9/42 , C12N9/24 , A23K1/06 , C12C7/053
CPC分类号： C12F3/10 , A23K10/38 , A23K50/30 , A23K50/75 , C12C7/053 , C12N9/14 , C12N9/2402 , C12N9/2437 , C12N9/244 , C12N9/2482 , C12N9/2491 , C12P7/06 , C12P7/14 , C12Y302/01004 , C12Y302/01015 , Y02E50/17 , Y02P60/873
摘要： Methods of improving the quality of by-products or residues derived from starch-containing material in a processes for producing fermentation products including adding an enzyme composition comprising an enzyme or a mixture of enzymes capable of degrading one or more fermented mash components to fermented mash; and separating fermentation product.
摘要翻译：在生产发酵产物的方法中提高来自含淀粉材料的副产物或残留物的质量的方法，包括加入包含能够将一种或多种发酵糊状成分降解成发酵糊状物的酶或酶的混合物的酶组合物; 并分离发酵产物。

5. 发明申请

US20120058221A1 MASHING METHOD FOR THE PRODUCTION OF KVASS WORT 审中-公开
标题翻译：用于生产KVASS WORT的混合方法
公开(公告)号：US20120058221A1
公开(公告)日：2012-03-08
申请号：US13266852
申请日：2010-04-28
申请人： Konrad Muller-Affermann
发明人： Konrad Muller-Affermann
IPC分类号： C12C7/04 , C12C7/20 , C12C7/165 , C12C5/02 , C12C7/053 , C12C7/16
CPC分类号： C12C7/047 , A23L2/40 , A23L7/20 , C12G3/025
摘要： A mashing method for producing kvass wort and a method for producing kvass wort concentrate and kvass, where a first portion of mash, in particular a portion of rye mash, is mashed and is heated to a temperature lying below the boiling point (≦90°), a second portion of mash is mashed, and the mixed first and second portions of mash are heated in stages.
摘要翻译：用于生产麦芽汁的糖化方法和用于生产麦芽汁浓缩物和kvass的方法，其中将醪液的第一部分，特别是黑麦粉糊的一部分捣碎并加热到低于沸点（

6. 发明申请

US20190211291A1 PRODUCING RECOVERABLE OIL FROM FERMENTATION PROCESSES 审中-公开
公开(公告)号：US20190211291A1
公开(公告)日：2019-07-11
申请号：US16357903
申请日：2019-03-19
申请人： DIREVO Industrial Biotechnology GmbH , BASF Enzymes, LLC
发明人： Vitaly Svetlichny , Marco Kraemer , Klaudija Milos
IPC分类号： C12F3/10 , A23K50/30 , C12P7/06 , C12P7/14 , C12N9/24 , C12N9/14 , A23K50/75 , A23K10/38 , C12C7/053 , C12N9/42
CPC分类号： C12F3/10 , A23K10/38 , A23K50/30 , A23K50/75 , C12C7/053 , C12N9/14 , C12N9/2402 , C12N9/2437 , C12N9/244 , C12N9/2482 , C12N9/2491 , C12P7/06 , C12P7/14 , C12Y302/01004 , C12Y302/01015 , Y02E50/17 , Y02P60/873
摘要： A method of recovering oil, which includes (a) converting a starch-containing material into dextrins with an alpha-amylase; (b) saccharifying the dextrins using a carbohydrate source generating enzyme to form a sugar; (c) fermenting the sugar in a fermentation medium into a fermentation product using a fermenting organism, wherein the fermentation medium comprises a xylanase and a pectinase; (d) distilling the fermentation product to form a whole stillage; (e) separating the whole stillage into thin stillage and wet cake; and (f) recovering the oil from the thin stillage.

7. 发明授权

US4411914A Process for the production of a colloidally stable beer 失效
标题翻译：生产胶体稳定啤酒的方法
公开(公告)号：US4411914A
公开(公告)日：1983-10-25
申请号：US326988
申请日：1981-12-03
申请人： Andre F. O. Devreux , Janis Jerumanis
发明人： Andre F. O. Devreux , Janis Jerumanis
IPC分类号： C12C7/14 , C12C5/00 , C12C7/04 , C12C7/047 , C12C7/053 , C12C7/24 , C12H1/15 , C12G3/00
CPC分类号： C12C7/04 , C12C5/004 , C12C7/047 , C12C7/053
摘要： This invention relates to a process for the production of a colloidally sle beer. More particularly, the object of the invention is to modify the common method of preparation of beer, in order to improve the colloidal stability of the beer, i.e. in order to reduce the colloidal turbidity in the beer.A sufficient proportion of polyphenoloxidase is added to the brew or to the wort for precipitating the polymers formed by oxidation of the polyphenols by said polyphenoloxidase, jointly with the proteins in presence, the obtained precipitate being separated by filtration after the oxidation of the malt.
摘要翻译：本发明涉及一种生产胶体稳定的啤酒的方法。更具体地说，本发明的目的是为了改善啤酒的胶体稳定性，即为了降低啤酒中的胶体浊度而改变啤酒的常规制备方法。在酿造或麦芽汁中加入足够比例的多酚氧化物，以沉淀通过所述多酚氧化酶氧化多酚而形成的聚合物，与蛋白质一起存在，所得沉淀物在麦芽氧化后通过过滤分离。

8. 发明授权

US3175910A Manufacture of malt beverage 失效
标题翻译：制造麦芽饮料
公开(公告)号：US3175910A
公开(公告)日：1965-03-30
申请号：US25682963
申请日：1963-02-07
申请人： KYOWA HAKKO KOGYO KK
发明人： TOSHITADA FUKAYA , MIKIO KATO , TADANORI ITO
IPC分类号： C12C5/00 , C12C7/047 , C12C7/053 , C12C7/20 , C12G3/00
CPC分类号： C12C5/00 , C12C5/004 , C12C7/047 , C12C7/053 , C12C7/20 , C12G3/00

9. 发明申请

US20190292500A1 FERMENTATION PROCESSES 审中-公开
公开(公告)号：US20190292500A1
公开(公告)日：2019-09-26
申请号：US16431356
申请日：2019-06-04
申请人： DIREVO Industrial Biotechnology GmbH , BASF Enzymes, LLC
发明人： Marco Kraemer , Vitaly Svetlichny , Klaudija Milos
IPC分类号： C12F3/10 , A23K50/30 , C12P7/06 , C12P7/14 , C12N9/24 , C12N9/14 , A23K50/75 , A23K10/38 , C12C7/053 , C12N9/42
摘要： A method of producing a fermentation product from starch containing material, the method including converting starch containing material to fermentable sugars, wherein the starch containing material is corn; fermenting the fermentable sugars with a microorganism into fermented mash; subjecting fermentation medium, during the fermentation process to an enzyme composition comprising a xylanase and a pectinase; and separating fermentation product from the fermented mash.

10. 发明申请

US20170367396A1 USE OF ENZYMATICALLY HYDROLYZED VEGETABLE PROTEIN IN BREWING FERMENTED BEVERAGES 审中-公开
公开(公告)号：US20170367396A1
公开(公告)日：2017-12-28
申请号：US15535305
申请日：2015-12-15
申请人： CORN PRODUCTS DEVELOPMENT, INC.
发明人： JOSE BERTOLI , FABIO BAX, JR. , WALTER YAMAMOTO
IPC分类号： A23L33/185 , C12C7/053 , C12C7/24 , C12C7/26 , C12C12/00 , C12C3/00 , C12C5/00 , C12C11/00
CPC分类号： A23L33/185 , A23L33/18 , C12C3/00 , C12C5/00 , C12C7/053 , C12C7/24 , C12C7/26 , C12C11/00 , C12C12/00
摘要： This invention provides methods to reduce fermentation time of the cereal based fermented beverages such as beer, increasing the cellar output as well as enhancing yeast nutrition and beer foam quality. An enzymatically hydrolyzed vegetable protein which supplies a balanced combination of foam enhancing proteins and free amino acids of high nutritional value for yeast is added to the materials to be fermented.

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