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Patent Searching and Data


Matches 551 - 600 out of 3,846

Document Document Title
WO/2008/092190A1
The present invention relates to agents and methods for reducing calcium in beverages, in particular alcoholic and fermented beverages such as wine, beer, larger, ale, cider and perry. The agent comprises a pectin or a salt thereof.  
WO/2008/094258A1
A brewed malt beverage having improved foaming properties due to the addition of caffeine.  
WO/2008/090126A1
Method for the production of a beverage, a basic substance of a beverage, and a beverage concentrate, or a beverage additive with a reduced content of prolamine fragments made of prolamine-containing raw materials, comprising the followi...  
WO/2008/089137A1
Methods and mixtures for extracting prenylflavonoids from prenylflavonoid-containing hops materials are provided.  
WO/2008/080093A3
In one aspect, the invention is directed to polypeptides having an amylase and/or glucoamylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. In one aspect, t...  
WO/2008/068344A2
A method of producing a comestible by adding spent hop material during the production of the comestible, wherein the stilbenes and flavanoids contained in the spent hop material act as quenchers of oxygen resulting in an improved flavor ...  
WO/2008/069027A1
The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverag...  
WO/2008/068344A3
A method of producing a comestible by adding spent hop material during the production of the comestible, wherein the stilbenes and flavanoids contained in the spent hop material act as quenchers of oxygen resulting in an improved flavor ...  
WO/2008/064797A1
The aim of the invention is to produce stainless steel for all stainless steel products both in the austenitic and the ferritic range, based on liquid pig-iron and FeCr solids, without using a supply of electrical energy. According to th...  
WO/2008/059163A1
The invention relates to a method for making beer which comprises, in particular, a step of cooking or boiling a wort, and which is characterized in that, in one or more steps which are carried out before said step of cooking or boiling ...  
WO/2008/058694A1
The present invention relates to extraction methods for the classified extraction and separation of vegetable and/or animal component materials by means of a multistage washing out. The present invention particularly relates to the separ...  
WO/2008/055348A1
The present invention relates to a reduced-hangover alcoholic beverage including alcohol and turmeric. The invention also relates to the use of turmeric in the manufacture of a reduced-hangover alcoholic beverage. Also, the present inven...  
WO/2008/053603A1
It is intended to provide a method for ensuring healthy fermentation using a yeast and the production of beer or low-malt beer having a rich flavor which comprises, in the case of producing beer or low-malt beer with the use of an early ...  
WO/2008/047081A1
Methods of producing surface-active ingredients (foam and emulsion stabilisers, and foam/emulsion stabilisation adjuvants) from grains of graminaceous monocotyledons are described. The methods are particularly useful for extracting such ...  
WO/2008/025173A1
The invention relates to a method for controlling malting processes, particularly for the online control of malting. This is carried out by means of analysis of the product to be malted with regard to specific product parameters, and the...  
WO/2008/023663A1
Disclosed is a bacterial strain belonging to Lactobacillus brevis subspecies brevis which has a more potent anti-allergic activity compared to a known lactic acid bacterium strain and can produce γ-amino butyric acid (GABA). Also disclo...  
WO/2008/024952A3
Processes for preparing diatomaceous earth filter aids having a reduced beer soluble iron content, diatomaceous earth filter aids and compositions comprising the same, and methods for using the improved diatomaceous earth filter aids are...  
WO/2008/020760A1
Method for brewing and serving of beer, where fermentation occurs at a self-produced pressure from the fermentation process, the pressure being controlled to approximately 1.8 bar and a temperature controlled to below 30 °C, in order fo...  
WO/2008/018627A1
The present invention relates to a process for producing a flavor enhancer for beer and beer-like beverage and beverage of a roast material, which includes (1) heating a grinded matter of a cereal, (2) treating the grinded matter with pr...  
WO/2008/013795A2
A process for substantially increasing the production of ethanol from com and other such biomass feedstocks. Ethanol, carbon dioxide and distiller grains are typically produced during fermentation of corn starch. Both the carbon dioxide ...  
WO/2008/009096A1
A method of producing a liquid fermentation product using a natural protein concentrate from a non-cereal grain source in place of protein derived from malted grains is provided. The natural protein concentrate can be directly used, to p...  
WO/2008/008885A2
Lattice doped stoichiometric-nanostructured materials having a plurality of discrete nanocrystalline particles, which are at least 95% crystalline, and a dopant either substituted in at least one nanocrystalline particle crystal lattice ...  
WO2007136255A9
One aspect of the present invention relates to a method of producing a mash extract, said method comprising: a. mashing particulate, starch-containing and optionally malted raw materials with a recirculated aqueous stream; b. heat ing th...  
WO/2008/000271A2
The present invention relates to the use of insoluble gas in beverage to improve head characteristics and to pro¬ vide a more pleasant and smooth mouth feeling experience perceived by the drinker.  
WO2007048449A8
The invention relates to means and methods for the germ reduced production of beer that has been microbiologically stabilised by isomaltulose.  
WO/2008/000271A3
The present invention relates to the use of insoluble gas in beverage to improve head characteristics and to pro¬ vide a more pleasant and smooth mouth feeling experience perceived by the drinker.  
WO/2008/002111A1
The present invention relates to a molten salt for refining magnesium alloys, especially Sr- containing magnesium alloys, and more specifically, relates to a molten salt for refining magnesium alloys to effectively remove impurities and ...  
WO/2007/144393A1
The present invention provides processes for production of wort and beer from a malt and adjunct grist mashed-in at high temperature.  
WO/2007/140630A1
The invention relates to a process for whole-grain conditioning, in particular of native and malted brewing cereals. To improve the mashing process and to increase the number of brews and product quality, the brewing cereals are conditio...  
WO/2007/143192A2
The present invention relates to a method for distilling an alcoholic mixture under reduced pressure, wherein a portion of the fluid alcoholic mixture is distilled at a temperature below about 00C such that the fluid alcoholic mixture re...  
WO/2007/143635A1
This invention describes a preparation of at least 99 % by weight pure curcumin from less pure grades of curcumin utilizing phenol protecting groups to favor a selective recrystallization of curcumin in the presence of demethoxycurcumin ...  
WO/2007/136255A1
One aspect of the present invention relates to a method of producing a mash extract, said method comprising: a. mashing particulate, starch-containing and optionally malted raw materials with a recirculated aqueous stream; b. heat ing th...  
WO/2007/136254A1
The invention relates to a method of producing a bright, yeast fermented beverage, said method comprising the continuous production of wort from mash. More particularly, the present method comprises: a. mashing in a particulate, starch-c...  
WO/2007/134816A2
The invention relates to a process for separating proteins from liquid media, wherein: a protein-containing liquid medium is provided; the protein-containing liquid medium is depleted in proteins by bringing it into contact with a heat-t...  
WO/2007/136257A1
The present invention provides a continuous method for the production of a yeast fermented beverage, comprising the following consecutive continuous processing steps: a. mashing starch-containing and optionally malted raw materials with ...  
WO/2007/136251A1
The present invention relates to a continuous method of fermenting wort, said method comprising: - fermenting wort with a biologically active yeast to produce an alcohol containing fermented liquid; - introducing the fermented liquid con...  
WO/2007/136252A1
The present invention relates to a continuous method of producing a mash extract by decoction mashing, said method comprising: a. mixing a first malt enzyme source with an aqueous liquid to obtain an aqueous malt enzyme suspension; b. se...  
WO/2007/136253A1
The present invention relates to a method of producing yeast fermented beverages, which method comprises the following consecutive continuous processing steps: a. introducing wort into a series of one or more propagation vessels in which...  
WO/2007/136258A1
One aspect of the invention concerns a method comprising: a. mashing particulate, starch-containing and optionally malted raw materials with water; b. heat ing the mash and enzymatically hydrolysing the starch; c. passing the heat-treate...  
WO/2007/134657A1
The invention relates to a wort vessel (1) and to a method of boiling wort, wherein the wort vessel comprises an external boiler which is arranged outside the wort vessel and heats wort from the wort vessel in circulation, the heated wor...  
WO/2007/133607A2
In a first exemplary embodiment of the present invention, an automated, computerized method for manipulating an image is provided. The method of the present invention comprises the steps of selecting matched shadow/lit pairs (102) of ima...  
WO/2007/133471A3
A method for modifying the processing capabilities of a container. The method includes providing a container that defines a cavity and comprises a wall. The wall defines at least a portion of the cavity and has thermal energy transfer ch...  
WO/2007/130736A1
Iso-α-acids and reduced iso-α-acids in their free acids states are converted into mobile resins by the addition of concentrated solutions of alkali metal hydroxides. A food compatible viscosity reducer is added to reduce viscosity and ...  
WO/2007/122210A2
The invention relates to a proline-specific protease preparation free from amylolytic activity and a purification method for obtaining the enzyme preparation according to the invention.  
WO/2007/121859A1
Dicarbonate diesters can be stabilized over a prolonged period in relation to thermal and chemical decomposition by using protonic acids. Mixtures of dicarbonate diesters and protonic acids are excellent food preservatives.  
WO/2007/122210A3
The invention relates to a proline-specific protease preparation free from amylolytic activity and a purification method for obtaining the enzyme preparation according to the invention.  
WO/2007/121594A1
The invention relates to a method and a system for dehusking grains, in particular for removing the spelts and/or the seed coat and the germ bud of grains and/or of malted grains and its processing in the brewing industry. The outer laye...  
WO/2007/120461A3
As described below, the present invention provides methods and compositions for controlling a honey bee parasitic mite. In addition, the invention features compositions useful for the treatment or prevention of a parasitic mite infestati...  
WO/2007/113284A1
The present invention relates to the preparation of a white tea flavored beer notwithstanding the difficulty associated with the production of a well balanced tea flavored beer due that is associated with the compound effects of tea astr...  
WO/2007/113292A3
The present invention provides processes for production of wort and beer from a granular starch adjunct grist mashed-in at a temperature below the gelatinization temperature of said starch.  

Matches 551 - 600 out of 3,846