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Matches 451 - 500 out of 3,851

Document Document Title
WO/2010/072183A3
The invention concerns beer and beer-based beverages in which the content of polyphenols and/or silicon is enhanced by the addition of polyphenols of Silybum marianum in a water-soluble form comprising their mixture with at least one bas...  
WO/2010/072183A2
The invention concerns beer and beer-based beverages in which the content of polyphenols and/or silicon is enhanced by the addition of polyphenols of Silybum marianum in a water-soluble form comprising their mixture with at least one bas...  
WO/2010/063392A1
The invention relates to a method for determining the filterability of beer, said method having the following steps: a) taking a wort or beer sample, b) filtering the sample on a plurality of filters of varying pore size, c) determining ...  
WO/2010/063288A2
According to the invention, there is provided barley-derived beverages characterized by notably reduced levels of both dimethyl sulfide (DMS) and/or its precursor S-methyl-L- methionine (SMM), or lacking said compounds. In addition, the ...  
WO/2010/063288A3
According to the invention, there is provided barley-derived beverages characterized by notably reduced levels of both dimethyl sulfide (DMS) and/or its precursor S-methyl-L- methionine (SMM), or lacking said compounds. In addition, the ...  
WO/2010/062174A1
The invention is directed to a process for preparing beer or a beer-like beverage with enhanced foaming properties, to beer or a beer-like beverage, and to the use of a native potato protein isolate as foam stabilising agent. The process...  
WO/2010/061575A1
It is found that a peptide produced by fractionating a fraction rich in β-conglycinin (which is one of globulins) from a soybean protein and enzymatically digesting the fraction has an activity to remarkably enhance the proliferating ab...  
WO/2010/059211A3
A hybrid continuous fermentation system and related process for fermenting sugars to produce alcohol containing liquors. The system includes a fermentor arranged with a packed bed region and a fluidized bed region. A yeast bed is retaine...  
WO/2010/057030A2
The present invention relates to beer-type beverages. An increase in the cost of brewing grains has led to an increase in costs for the beer brewing industry. The present invention would allow the brewing industry to utilize less malt to...  
WO/2010/056149A1
The group of inventions relates to wort production in the brewing of beer or in the production of alcohol or kvass. The wort production method, which comprises processes for producing, saccharifying and filtering a mash to produce an ini...  
WO/2010/054712A1
The present invention relates to a method for increasing the extraction yield of functional ingredients of hops for producing beverages. The novel method comprises the follow steps, among others: a) mixing hops and/or a hops product with...  
WO/2010/056225A1
The present invention relates to beer-type beverages. An increase in the cost of brewing grains has led to an increase in costs for the beer brewing industry. The present invention would allow the brewing industry to utilize less malt to...  
WO/2010/057030A3
The present invention relates to beer-type beverages. An increase in the cost of brewing grains has led to an increase in costs for the beer brewing industry. The present invention would allow the brewing industry to utilize less malt to...  
WO/2010/054755A3
The invention relates to an apparatus and a method for stripping wort. The apparatus comprises a receptacle that has a wort inlet and a wort outlet. The apparatus further comprises a heater on the sidewall of the receptacle as well as a ...  
WO/2010/054755A2
The invention relates to an apparatus and a method for stripping wort. The apparatus comprises a receptacle that has a wort inlet and a wort outlet. The apparatus further comprises a heater on the sidewall of the receptacle as well as a ...  
WO/2010/043538A3
A process for producing a wort comprising the steps of mixing a grist with water, adding a debranching enzyme, wherein said debranching enzyme has above 60% enzyme activity, at 64°C, for a period of 10 minutes, at pH 5.0, resting said m...  
WO/2010/043538A2
A process for producing a wort comprising the steps of mixing a grist with water, adding a debranching enzyme, wherein said debranching enzyme has above 60% enzyme activity, at 64°C, for a period of 10 minutes, at pH 5.0, resting said m...  
WO/2010/043235A1
The present application relates to a method of preparing a beer or beer-like beverage by adding a Post Fermenting Optimizer (PFO) in form of an infusion of roasted malt or a distillate thereof after fermentation. This addition of PFO pro...  
WO/2010/043235A8
The present application relates to a method of preparing a beer or beer-like beverage by adding a Post Fermenting Optimizer (PFO) in form of an infusion of roasted malt or a distillate thereof after fermentation. This addition of PFO pro...  
WO/2010/042707A1
A method of creating an aged, ethanol-containing beverage using pressure for distinct periods of time of less than 3 months and at least one wood piece to create a wood flavored alcoholic beverage similar to beverages aged 10 years to 30...  
WO/2010/029609A1
The invention relates to a glucose-induced inactivation/degradation resistant transporter gene and use thereof, and particularly relates to a brewing yeast strain having an excellent assimilation ability of an oligosaccharide (such as ma...  
WO/2010/029610A1
An alpha-glucoside transporter which can quicken the metabolism of maltose-maltotriose contained in wort, etc. In particular, an alpha-glucoside transporter relating to the inactivation and degradation by glucose, which is scarcely inact...  
WO/2010/029612A1
A glucose-induced inactivation/degradation resistance transporter gene and use of the same. In particular, a brewing yeast which has an excellent ability to assimilate oligosaccharides (maltose, maltotriose and so on), alcoholic beverage...  
WO/2010/015416A1
The invention relates to a method for the fermentative production of a non-alcoholic beverage, comprising the following steps: (a) making a digested cereal extract available and (b) producing wort from said cereal extract, (c) treating t...  
WO/2010/007687A1
A fermenting and aging device capable of being manufactured at low cost and uniformly fermenting and cooling the entire interior of a fermentation tank. A first heat exchanger having a high heat-exchange capability and a second heat exch...  
WO/2010/000227A2
The invention relates to a mash tun (23), for producing beer with at least one stirrer (01, 14, 26, 33), arranged such as to be able to be driven in rotation over the base (10, 22) of the mash tun (23), wherein the stirrer (01, 14, 26, 3...  
WO/2010/000227A3
The invention relates to a mash tun (23), for producing beer with at least one stirrer (01, 14, 26, 33), arranged such as to be able to be driven in rotation over the base (10, 22) of the mash tun (23), wherein the stirrer (01, 14, 26, 3...  
WO/2010/000688A1
The invention is related to a method of brewing beer comprising the steps of - fermenting wort in a batch fermenter (b), and - centrifuging the fermented wort, characterized in that said centrifuging step (c' ) is done by means of a disc...  
WO/2009/149785A8
The invention provides an improved antioxidant for foods, feeds, cosmetics and pharmaceuticals, and also compositions which contain this antioxidant as preferably sole added antioxidant additive.  
WO/2009/149785A1
The invention provides an improved antioxidant for foods, feeds, cosmetics and pharmaceuticals, and also compositions which contain this antioxidant as preferably sole added antioxidant additive.  
WO/2009/147416A1
The use of an additive is described, to reduce disproportionation in a gassed beverage so as to produce a) enhanced retention of the gas in the beverage and b) a desired foaming profile selected from a quick-breaking foam and a persisten...  
WO/2009/142736A1
This invention relates to a method of preparing an alpha acid-enriched hop composition that contains a low level of beta acids.  
WO/2009/134869A1
A method of preparing a low viscosity slurry that includes grinding a small grain to produce a flour. The flour is mixed with water to form a slurry. An alpha-amylase enzyme and a hemicellulase blend enzyme are mixed into the slurry and ...  
WO/2009/133391A1
A polyoxyethylene sorbitan fatty acid ester,or a sorbitan fatty acid ester, or a polyethylene glycol (PEG) fatty acid ester,alleviates problems arising from undesired foaming in beer, and rapid loss of carbon dioxide.  
WO/2009/133392A1
Addition of a sorbitan fatty acid ester to an acidulated alcoholic carbonated beverage alleviates problems of excessive and/or persistent foaming or rapid lossof carbon dioxide.  
WO/2009/131282A1
The present invention relates to a method for producing a rice beer and a rice beer produced thereby, the method comprising the steps of: immersing mixed grains of unhulled rice and malt in water at a temperature ranging from 48 0C to 53...  
WO/2009/127430A1
The invention relates to a method for the preparation of beer, wherein a mash is produced from malt, a spice is gained from the mash, the spice is subjected to a temperature treatment, the hot break is separated from the treated spice, a...  
WO/2009/108309A2
A system and method is disclosed for measuring in real-time the moisture content of a ceramic-forming batch material to be extruded to form a ceramic article. The system includes a moisture-content-measurement (MCM) system that measures ...  
WO/2009/105859A1
A method for preserving hides, skins and pelts prior to tanning, without salt-curing. The preliminary steps of washing, fleshing, liming, unhairing, deliming and bating the hides are followed by the steps of fatliquoring, pickling and dr...  
WO/2009/095660A1
The present invention relates to a process for electrochemical extraction of a metal (M) from a metal (M) oxide, to a conducting electrode and to an electrolytic cell comprising the conducting electrode.  
WO/2009/097116A1
The present invention provides a method for preparing emulsified bran derivatives and emulsified bran fractions which can be used in the preparation of nutritionally-enriched food and beverage products.  
WO/2009/096102A1
A method for measuring yeast aggregation activity of malt according to the invention comprises bringing a macromolecular polysaccharide obtained by separation from malt to be tested followed by concentration into contact with a crystal o...  
WO/2009/094418A2
A corn wet-milling process comprises steeping corn kernels in an aqueous liquid, which produces softened corn; milling the softened corn in a first mill, which produces a first milled corn; separating germ from the first milled corn, the...  
WO/2009/089326A3
Disclosed herein are foam-creating compositions containing a dairy composition, a hydrocolloid composition, and a foam stabilizer. The foam-creating composition provides a convenient form to prepare beverage concentrates, beverage syrups...  
WO/2009/089326A2
Disclosed herein are foam-creating compositions containing a dairy composition, a hydrocolloid composition, and a foam stabilizer. The foam-creating composition provides a convenient form to prepare beverage concentrates, beverage syrups...  
WO/2009/084618A1
Disclosed are a method of producing a fermented drink which sustains the flavor of fermented drinks such as beer or low-malt beer, has a flavor imparted thereto that originates in a brewing yeast other than beer yeasts, and contains an a...  
WO/2009/083205A1
The invention relates to a method for the production of beer, wherein a gyle is obtained from a mash, the gyle is subsequently subjected to a temperature treatment, the hot sludge is separated from the treated gyle, and beer is obtained ...  
WO/2009/084407A1
A method of quickly measuring a factor causing early flocculation of yeast in a brewing material characterized by comprising: (1) mixing yeast cells in the late logarithmic growth phase or thereafter with a water-extracted high molecular...  
WO/2009/084582A1
Disclosed is a method for producing a processed product of a barley or wheat, which is characterized by treating the barley or wheat with a fluid having a temperature of 100 to 150°C for 2 to 60 minutes under a low concentration of oxygen.  
WO/2009/080484A1
The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.  

Matches 451 - 500 out of 3,851