| Document |
Document Title |
|
JP2008228634 |
To provide a method for producing matured hop capable of imparting mild bitterness obtained by harmonizing the bitterness and palatability, by maturing under limited conditions, after the harvest and adjusting the matured degree of the h...
|
|
JP2008216208 |
To provide a marker for determining a foam-keeping property of a fermented malt drink capable of determining excellency of the foam-keeping property from the concentration of a prescribed protein included in the fermented malt drink or r...
|
|
JP2008212041 |
To provide a method for producing a fizzy alcoholic drink having a characteristic where mild bitterness lasts until later, and to provide the fizzy alcoholic drink produced by this method of production.This method for producing the fizzy...
|
|
JP2008216020 |
To provide a measuring technology capable of accurately measuring a liquid, such enzyme and surely adding it.This measuring technology comprises an enzyme tank 1 for storing enzyme liquid, a load cell 1a for measuring the enzyme liquid s...
|
|
JP2008206528 |
To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high.The malt fermented beverage includes an alcohol-containing material ...
|
|
JP2008178412 |
To provide a new variant of -amylase.A variant of a parent -amylase exhibits an amino acid sequence displaying at least 80% homology with the amino acid sequence of an -amylase derived from Bacillus stearothermophilus, wherein the varian...
|
|
JP2008131945 |
To provide a method for the prevention or reduction of haze in a beverage by the addition of a prolyl-specific endoprotease.In the method, the prolyl-specific endoprotease obtained by a gene recombinant technology, is added at different ...
|
|
JP2008113588 |
To provide a method which, when early flocculating malt (namely, malt having factors which induce early yeast flocculation) is used in the production of beer or sparkling wine, improves the fermentability of the early flocculating malt t...
|
|
JP2008109859 |
To provide a filter-regenerating apparatus which can suitably regenerate a membrane filter to reduce the cost of the filter in response to the clogging of the membrane filter.This filter-regenerating apparatus 1 for regenerating a membra...
|
|
JP2008109861 |
To provide a method for producing a wort used for producing a fermented malt liquor such as a sparkling liquor, which enables the adjustment of enzymes constituting a protease used for producing the wort, the reinforcement of free amino ...
|
|
JP2008109892 |
To obtain a new alcoholic beverage containing a Morinda citritolia juice.The alcoholic beverage (6) containing a Morinda citritolia juice is yielded by mixing an alcoholic beverage (4) with a Morinda citritolia juice (2). The alcoholic b...
|
|
JP2008099627 |
To provide a method for producing a Sake (rice wine) of concentrated mellowness type having high acidity and to obtain a new yeast strain for realizing the production method.The new yeast strain FERM P-20988 has high productivity of succ...
|
|
JP2008080332 |
To provide an adsorbent which is used for removing certain components from beverages and has a low beverage soluble iron (BSI) content.The adsorbent removes certain undesirable components from beverages, such as beer, and has the low bev...
|
|
JP2008054667 |
To provide a masking agent capable of masking with the addition of an extremely small amount, rough taste of food and drink and drug, and flavor too strong as flavor of food and drink and drug, without changing the basic flavor balance o...
|
|
JP2008043348 |
To provide a method of selecting a barley lacking lipoxygenase-1 so as to improve flavor durability and foam retainability of malt alcoholic drinks.A method of selecting a barley variety lacking barley lipoxygenase-1 characterized by dis...
|
|
JP2008043292 |
To provide a method for producing a fermented malt drink having separately controlled color, harsh taste, smoky taste, burnt odor, etc., by fractionating colored malt to individual tissues and compounding the fractionated tissue fraction...
|
|
JP2008043279 |
To provide a method for producing beer, by which nutrient of vitamines can be taken by using unpolished rice as a subsidiary raw material and the unpolished rice can readily be used as the subsidiary raw material by facilitating decompos...
|
|
JP2008043231 |
To provide a flavor enhancer for enhancing the full body and Umami taste of beer and beer-like beverage and beverage of a roast material.The present invention relates to a process for producing a flavor enhancer for beer and beer-like be...
|
|
JP2008017776 |
To provide a method for producing a sparkling alcoholic beverage by using a product obtained by Maillard reaction, and the sparkling alcoholic beverage produced by the production method.The sparkling alcoholic beverage is produced by usi...
|
|
JP2008018349 |
To provide a method for more easily and exactly grasping a minute abnormality of an element in a candle-type filter machine for use in a filtration of beer, or the like compared with a conventional method.The method for detecting the abn...
|
|
JP2008017759 |
To provide a technology for producing attractive malt, which remarkably reduces malt T2N-P and LOX activity to cause reduction in beer flavor stability.The method for malt processing comprises heating malt at 40C or higher. The method fo...
|
|
JP2008017758 |
To provide a technology for producing attractive malt, with which concentration of PYF activity, namely PYF factor of PYF malt conventionally having difficulty in use is reduced without influencing a brewing process and product qualities...
|
|
JP2008017783 |
To provide a method for detecting propylene glycol mixed in a beverage by which the propylene glycol sometimes mixed in a fermented malt beverage or a beer-like beverage is readily detected with excellent accuracy.The method for detectin...
|
|
JP2008017760 |
To provide malt freed from only its plumule part localized with an enzyme lipoxygenase(LOX) and a lipid as trans-2-nonenal(T2N)'s substrate while leaving malt surface husk intact, and to provide a method for producing the malt.The method...
|
|
JP2007183163 |
To provide a determining method of foreign matters mixed in beverage, more simply and rapidly.In the determining method of the foreign matters mixed with the beverage, the foreign matters mixed with the beverage are identified by analyzi...
|
|
JP2007181427 |
To provide a foaming agent and/or foaming stabilizer for drinks for improving foaming properties of drink in which carbon dioxide is poured and foaming stability (retaining time) after foaming, regardless of alcoholic drink or nonalcohol...
|
|
JP2007174967 |
To provide a sparkling carbonated drink improved in the stability of bubbles formed on the surface of the drink through improving its bubble quality.The sparkling carbonated drink improved in bubble quality is characterized in essentiall...
|
|
JP2007167042 |
To provide a method for introducing a fermenting raw material liquid for production of Maische while forming very little amount of trans-2-nonenal and/or a precursor thereof by only reconstructing a Maische-producing device used up to no...
|
|
JP2007143453 |
To provide a method for soaking crops in water by which desired water can be supplied to crops to be subjected to germination in a shorter time without spoiling a normal germination process, and to provide a soaking apparatus used in the...
|
|
JP3968183 |
To provide a method for producing a malt alcoholic beverage useful for sparkling liquor improved in flavor or the like and capable of partly omitting or simplifying the process by adding a solution containing a saccharide capable of bein...
|
|
JP2007135545 |
To provide a new brewage through paying attention to potato starch, a natural material with a sense of stability having biological activity comparable to dietary fiber as well.The new brewage contains phosphorylated oligosaccharides is p...
|
|
JP2007125034 |
To provide a method for producing a malt alcoholic liquor, by which problems such as the unbalance of a maische concentration and filtration congestion having been experienced in a charging process can be solved, and the rate of a soluti...
|
|
JP3958912 |
To provide a beer or beer-like fermented malt drink which has a low chromaticity, a transparent property, and an excellent flavor. This method of producing the transparent fermented malt drink having a low chromaticity, comprising removi...
|
|
JP3955414 |
To provide a process for the inexpensive easy production of alcoholic beverages having characteristic compositional ratio of flavor components by varying the content and the compositional ratio of a higher alcohol and its acetic acid est...
|
|
JP3951028 |
To provide a continuously beer-fermenting system which does not deteriorate the activity of yeast in a fermentation tank and does not thereby cause the deterioration in the quality of the beer. The fermentation tank for brewing the beer ...
|
|
JP2007110910 |
To provide an effervescent drink which has beer taste but no unpleasant smell such as an effervescent alcoholic drink smell, etc., in spite of using no malt, and also has improved foam-keeping characteristics; and also to provide a metho...
|
|
JP3946279 |
To obtain a bottom beer yeast capable of fermenting at a low temperature of ≤10°C and provide a method for breeding the beer yeast by sexual crossing. Saccharomyces Hy001 strain (FERM P-15095) obtained by sexual crossing of Saccharomy...
|
|
JP2007097433 |
To provide a method for producing beer enabling active beer yeast to be taken and storable for a long period.The method for producing beer comprises the primary fermentation step(S20) of adding beer yeast to hop-incorporated wort to effe...
|
|
JP3942718 |
To obtain alcoholic beverages and food changed in organic acid composition, increased in organic acid content suitable for tasting and reduced in organic acid content unsuitable for tasting by using yeast in which isocitric acid dehydrog...
|
|
JP3942128 |
To provide a method for producing a malt alcoholic beverage having high durability in oxidation (aging) by enhancing reducing power in the malt alcoholic beverage. In this method for producing a malt alcoholic beverage such as beer, a sp...
|
|
JP2007089439 |
To provide a method for producing a fermented alcohol beverage using after-ripening hops, comprising ripening hops to be used under such a condition as to intentionally suppress and control undesirable generation of oxidized flavor compo...
|
|
JP2007068481 |
To provide a taste-improving agent capable of moderating the difficulty of drinking a beverage filled in a container, without damaging the flavor of the same, and the beverage improved with the taste and filled in the container.This tast...
|
|
JP2007068411 |
To obtain a yeast variant having improved production of caproic acid, to provide a method for producing such a variant and a method for regulating production of caproic acid of yeast.The strain highly producing caproic acid of yeast is o...
|
|
JP2007061017 |
To provide a gene causing aged smell of malt beverage which is useful for producing malt for producing a malt beverage reduced in aged smell and to provide its utilization.The gene causing aged smell of malt beverage is a gene encoding 9...
|
|
JP2007061689 |
To provide a whirling current-used receiving vessel which is used for solid-liquid separation and in the central part of the bottom of which suspended matter in a liquid is precipitated/accumulated efficiently.The whirling current-used r...
|
|
JP2007060902 |
To provide a transgenic yeast accumulating a larger amount of proline than that of conventional yeasts and having excellent tolerance functions for freezing, ethanol, heat shock and osmotic pressure stresses.The proline-accumulating type...
|
|
JP2007053921 |
To provide a method for producing alcoholic beverages, etc., by using a brewing yeast having a high maltose and maltotriose assimilation activity, a high concentration wort or sirup-added wort.The α-glucoside transporter gene, its use, ...
|
|
JP2007044016 |
To provide yeast with reduced production of vicinal diketones, especiall diacetyls, that induces off-flavor, and to provide a method for producing alcoholic beverages utilizing the yeast.The invention relates to the 3-isopropylmalic acid...
|
|
JP2007031371 |
To obtain an ameliorant for sleep disturbance, which has excellent effect on symptoms such as sleep disorder or sleep induction disturbance, sleep regulation action (regulation of period of REM sleep and non-REM sleep and amelioration of...
|
|
JP2007020502 |
To provide a method for filtering wort, increased in filtration efficiency and thereby decreased in required time for wort filtration.The method for filtering wort comprises a lee removal step for removing a filter cake layer (lee) 30 on...
|
