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WO/2004/085652A1 |
A method of selecting a barley variety lacking barley lipoxygenase-1 characterized by distinguishing a barley variety lacking barley lipoxygenase-1 by examining whether or not guanine at the splicing donating site in the intron 5 of barl...
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WO/2004/080800A2 |
Multilayer structures, methods of making the same and packages made therefrom are provided. The multilayer structures are useful for packaging bone-in meat or other like products. More specifically, the multilayer structures have suffici...
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WO/2004/081022A2 |
Methods for the production of substrate, tuber, and grain compositions containing isomalto-oligosaccharides are described. The methods comprise (a) contacting a substrate, tuber or grain containing ungelatinized starch with a maltogenic ...
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WO/2004/081193A2 |
The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The present invention also relates to methods for producing high protein distille...
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WO/2004/080923A2 |
The present invention relates to processes for production of an alcohol product from granular starch comprising a pre-treatment at an elevated temperature below the initial gelatinization temperature of said granular starch followed by s...
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WO/2004/078904A1 |
Method of flavouring beer, comprising providing a caraway extract by boiling of 50 grams of dried caraway seed in 500 ml water appr. 35 to 40 minutes, thereafter to be boiled down to appr. 180 ml liquid, providing a juniper extract by bo...
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WO/2004/079008A1 |
An object of the present invention is to provide a method for the selection of gene participating in the desired brewing character in such a manner that a database compiling the data of the whole genome sequence of industrial yeast, part...
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WO/2004/072291A2 |
Six hop acids are common to hops and beer: alpha acid, beta acids, isoalpha acids, rho-isoalpha acids, tetrahydro-isoalpha acids, and hexahydro-isoalpha acids. The six hop acids were tested to determine which were the most effective in i...
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WO/2004/064541A1 |
A method and apparatus for having grains absorb water in a short time without doing any external injury to the grains are disclosed. The immersion method comprises a step wherein grains into which water is to be absorbed and water are pu...
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WO/2004/056203A1 |
This invention relates to the controlled acidification of food products, like dairy products, meat etc. By acidification, food products are protected against harmful microbiological cultures and food can get a certain texture, e.g. the c...
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WO/2004/050820A1 |
The present invention provides processes for production of wort and beer wherein the mash liquefaction comprises jet cooking and application of microbial mashing enzymes.
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WO2004031339B1 |
The invention relates to a method for preparing a beverage, wherein a dough - which has been prepared from malt flour and water - is diluted with water to a mixture of malt flour in water, the diluted mixture containing 11 to 45 wt.% mal...
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WO/2004/048214A1 |
A produce packaging system incorporates a tray for receiving a plurality of produce carrying baskets. The baskets (1) each include upper ventilation slots and lower ventilation channels. The lower ventilation channels (13A, 13B) are form...
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WO/2004/045541A2 |
The present invention provides isoflavone compositions exhibiting improved solubility (e.g., light transmittance), taste, color, and texture characteristics, and methods for making the same. The isoflavone compositions are useful for inc...
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WO/2004/043153A1 |
The present invention relates to ingredient formulations that comprise a blend of amino acids comprising at least one of the amino acids Leucine, Valine, Iso-leucine and/or Phenylalanine, an preferably at least two or three thereof to en...
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WO/2004/042006A2 |
Polynucleotides encoding variant amylase polypeptides along with methods of using the same are provided.
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WO/2004/041992A1 |
It is a common problem in producing fermented drinks to prevent or regulate off-flavor (unpleasant smell) generated in the course of fermentation using yeasts. Thus, it is intended to provide a process for producing a fermented drink hav...
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WO/2004/039936A1 |
A method of manufacturing a plant finished product, comprising the step of processing plants or the processed material thereof with high temperature and high pressure liquid, gas, or fluid.
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WO/2004/031340A1 |
The invention relates to a device which is used to cool fermentation tanks and which can be used essentially in beer production, cooling and maturation. According to the invention, a vertical heat exchanger, which comprises single- or do...
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WO2004011591B1 |
The present invention provides processes for production of wort and beer from grist mashed at high temperature.
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WO/2004/020570A1 |
Effervescent formulations of hop adjuncts for use in the process of beer brewing, or more generally the manufacture or production of malt beverages are disclosed. These manufacturing processes can include primary fermentation, when added...
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WO/2004/018612A1 |
It is intended to provide a process for producing a low-alcoholic beer-like drink by using a usual beer and/or a low-malt beer without resort to any special apparatuses without those commonly employed in producing beer. A beer and/or a l...
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WO/2004/016725A1 |
The invention relates to a grains-removing device (01) for a lauter tun, comprising at least one grains-removing member (05) that can be moved between a raised neutral position and a lowered grains-removing position. The spent grains can...
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WO/2004/015053A1 |
The invention relates to a drink containing beer, wherein beer is mixed with a degreased pumpkin seed extract for physiological and gustatory reasons.
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WO/2004/011339A2 |
A food kit (1) for the components or ingredients of a ready-to-make, chilled or frozen dessert. The kit (1) preferably includes a plurality of compartments for the ingredients with one of the compartments (3) being filled with a dessert ...
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WO/2004/008838A2 |
There is disclosed a method for processing cereal material that allows for a reduction of time required for steeping and a reduction in the number of unit operations in comparison to conventional corn wet milling. The method involves con...
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WO/2004/005449A1 |
The invention relates to a method for producing a beer, comprising a top fermentation and/or bottom fermentation step in the presence of wine yeast, sparkling wine yeast, or champagne yeast, and a beer that is produced according to said ...
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WO/2004/005452A1 |
A method for producing a beverage, comprising the steps of providing an aqueous animal extract, fermenting said aqueous animal extract with lactic acid bacteria, and fermenting the product of lactic acid bacteria fermentation with yeast ...
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WO/2004/003128A1 |
The invention relates to the use of colloidal, anionic silica sols having a pH of between 1 and 5.5, a particle diameter of between 4 and 150 nm, and a surface of between 20 and 700 m2/g, for the clarification and stabilisation of liquid...
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WO/2004/000990A1 |
A process for producing a beer-like alcoholic beverage without the use of malt, barley, wheat, etc., comprising preparing a pre-fermentation liquid from raw materials of a syrup containing carbon sources, a material containing amino acid...
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WO/2004/001066A1 |
A method of screening malts, characterized by determining the fatty acid hydroperoxide-lyase activity of the malts; and a process for producing a foaming malt beverage, characterized by using a malt which has low fatty acid hydroperoxide...
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WO/2003/103409A2 |
Procedure for the decontamination of a food liquid from one or more chemical and/or biological contaminants, based on the contact of said liquid with at least a biocompatible membrane, to which antibodies specific for said contaminants a...
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WO/2003/104382A1 |
The invention relates to a method for the prevention or reduction of haze in a beverage by the addition of a prolyl-specific and/or alamine specific endoprotease and the new beverages obtainable by the method according to the invention. ...
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WO2003024564B1 |
The invention relates to a precoat filter for filtering beer comprising a filtration tank, a filtrate inlet and a non-filtrate space, inside of which a number of filter cartridges are arranged. The filter cartridges are combined via disc...
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WO/2003/086110A1 |
The manufactured mineral water of this invention is made from biologically acceptable soluble salts of four different groups which may be made separately. Group A elements consist of calcium at a final concentration of between 25 and 82 ...
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WO/2003/084639A2 |
The invention relates to the use of polymers comprising thermoplastic polymers as filtration aids and/or stabilising agent for the filtration or stabilisation of aqueous liquids.
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WO/2003/083036A1 |
Disclosed are methods for the production of light stable hop products, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure...
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WO/2003/078562A1 |
The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of ...
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WO/2003/068903A1 |
A method and apparatus for carrying out a malting process comprising means for efficiently turning over the grain mass in a bottom to top fashion by directing grain from adjacent to the bottom of the vessel to the centre of the bottom of...
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WO/2003/063614A1 |
The present invention describes a method for improving the taste and/or aroma of a beverage for human consumption by addition of a yeast extract, characterised in that, said yeast extract comprises free amino acids and one or more 5'-rib...
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WO/2003/062367A1 |
The present invention relates to a fermented herbal health drink, comprising extract from plant Andrographis, extract from barley, wheat, and/or fruit and ethanol concentration ranging between 3 to 13% in the total health drink and optio...
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WO/2003/062366A1 |
The invention relates to a pre-masher (1, 100) for producing beer, comprising a downpipe (2) for the flow of groats and an inlet (9) discharging into the downpipe for the mashing liquid. According to the invention, in order to improve th...
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WO/2003/057860A1 |
It is intended to conveniently provide a fermentation starter which is to be used in producing fermented foods and fermented drinks and excellent in storage properties and stability. Namely, a fermentation excellent in storage properties...
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WO/2003/053887A1 |
Methods for determining determinants of an odorant, such as character, intensity and stability, are described. Odorant character is determined based on the vibrational spectra of the odorant, odor intensity is determined based on zinc-bi...
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WO/2003/053902A1 |
Improved aromachemical derivatives, and fragrances and flavorings including the derivatives, that have a longer useful shelf life than the aromachemicals from which they can be derived, are disclosed. In particular, the derivatives maint...
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WO/2003/053901A1 |
Improved citral derivatives, and fragrances and flavorings including the derivatives, that have a longer useful shelf life than citral and/or fragrances and flavorings including citral, are disclosed. In particular, the derivatives maint...
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WO/2003/054136A1 |
The invention relates to a lauter tun (1) comprising an interior (2), which is provided for holding mash and has a sunken bottom (4) for withdrawing the wort, and being provided with an annular design. The lauter tun has a first inside d...
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WO/2003/053903A1 |
Improved citral derivatives, and fragrances and flavorings including the derivatives, that have a longer useful shelf life than citral and/or fragrances and flavorings including citral, are disclosed. In particular, the derivatives maint...
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WO/2003/048201A1 |
The invention relates to antibiotic peptides produced for medical and industrial purposes by biotechnological methods and chemical synthesis. The antibiotic peptides can be used in appropriate galenic preparations as medicaments for huma...
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WO/2003/048294A1 |
The invention relates to the use of stabilized green malt as a basic product for brewing, whereby the large amount of energy for drying and kilning the malt, i.e. about 35 KWh per ton of malt, is no longer required. Said invention also p...
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