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Matches 201 - 250 out of 3,813

Document Document Title
WO/2015/101377A1
The invention relates to methods for producing flavour stable beverages. The methods involve reducing the level of one or more amino acids, and in particular the level of methionine. The level of amino acids may be reduced by a number of...  
WO/2015/086027A1
The invention relates to a method for producing haze ingredients useful for production of hazy beverages. The invention further provides methods for producing hazy beverages. The methods involve treatment of starch with an α-amylase cap...  
WO/2015/067737A1
The present invention concerns a process for treating a wort in a kettle, said method comprising the steps of: (a) providing: • a kettle (1) provided with an inlet (1 u) suitable for feeding a wort into the kettle and with an outlet (1...  
WO/2015/062745A1
This invention discloses a method for producing of hop aroma from hop oil that uses only carbon dioxide and ethanol as solvents. It also covers 'green' aromas produced by that method and the beers produced using these 'green' aromas.  
WO/2015/066538A1
A kitchenware apparatus and container for producing fermented vegetables, such as sauerkraut, comprising a screw top or Mason jar, a threaded jar lid with moat and an oblong top slot opening, an inverted cup that fits within the moat, a ...  
WO/2015/065978A1
Methods of improving yields of fermentation products including ethanol, improving yeast health, decreasing end of fermentation DP2 levels, among other things, are disclosed using trehalases.  
WO/2015/059148A1
The invention relates to a method for extraction into an aqueous medium of hop acids from a hop acids containing matter and for dissolution in an aqueous medium of hop acids, comprising contacting a hop acids containing matter with carbo...  
WO/2015/055341A1
The invention relates to a method for transferring heat from a medium (M) to a heat transfer medium (WT) in a method for producing food, preferably in the production of beverages, in particular in the production of beer, having the follo...  
WO/2015/049353A1
The invention relates to a method for production of beer, in which the mashing is conducted in a first vessel (1) with supply of heat and while stirring, and the mash thus produced is then lautered in the same vessel (1), and then the wo...  
WO/2015/048208A1
Processes for producing ethanol from fermentation systems employing cellulosic feedstocks are provided, where water is processed for recycle. The water handling portion of the process employs multi-effect evaporators where the first effe...  
WO/2015/032850A1
A method of reducing the viscosity in a brewing process comprising the steps of: (a) preparing a mash from malt and adjunct, and (b) adding an arabinofuranosidase GH43 to the mash.  
WO/2015/032551A1
A method for beer fermentation, comprising the steps of: - inserting (31) wort and yeast into a vessel (2) to initiate a fermentation process, the wort and yeast forming a vessel content (3); - measuring (32), with an on-line measuring d...  
WO/2015/033118A1
The present invention relates to an artificially carbonated beverage containing a foam control agent and/or carbon dioxide control agent, the control agent comprising a polyglycerol fatty acid ester. A sealed container containing such a ...  
WO/2015/029605A1
The present invention addresses the problem of providing a technique for suppressing a characteristic unpleasant odor caused by collagen peptides, said characteristic unpleasant odor being generated when a collagen peptide-containing dri...  
WO/2015/014567A1
The invention relates to a tank connection system, comprising a plurality of tanks, wherein each of the plurality of tanks has a tank outlet, to which a line piece is connected by means of a first valve, which line piece has a first hose...  
WO/2014/207542A1
It is described a method for the preparation of beer with red chicory and a beer with red chicory obtained by means of such method. The method utilizes as raw materials four different types of malt, the water, the red chicory and the hop...  
WO/2014/209138A1
A beverage apparatus, system and methods for use are provided. The apparatus includes a pressure vessel configured to receive a flexible bag for containing a beverage. A pressure release valve is connected to the bag, and a pressure sour...  
WO/2014/202564A3
The present invention concerns a process for the production of a beverage (21) said process comprising the following steps: (a) contacting a base liquor (1) containing at least one fermentable sugar with a yeast (2) of the species Pichia...  
WO/2014/204776A3
A method of removing a phenol contaminant from a beer or wine comprising contacting the beer or wine with a surface comprising a phenol contaminant effective removing amount of a poly(N-vinyl-2-pyrrolidone).  
WO/2014/200358A1
This invention relates to a beverage that comprises beer and one or more components of tea. The beverage of the invention is prepared in such a way that the acidity of the beer is reduced. In this way, the invention relates to a healthy ...  
WO/2014/197943A1
The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based b...  
WO/2014/196265A1
The present invention provides: a fermented malt beverage having a remarkably low sugar content regardless of the amount of malt used relative to starchy material; and a method for producing said fermented malt beverage. This production ...  
WO/2014/193669A1
An expanded food product made using supercritical fluid extrusion is disclosed. The food product comprises particular characteristics that demonstrate a light, porous, crispy texture has been obtained.  
WO/2014/191571A1
The present invention relates to immobilized proline-specific endoprotease, wherein the proline-specific endoprotease is immobilized on a carrier comprising methacrylate which has been functionalized with amino dimethylene, and wherein t...  
WO/2014/191298A1
A method of improving colloidal stability in beer comprising adding to a mash and/or a wort a protease selected from the group consisting of: (a) a polypeptide having at least 80% sequence identity to the polypeptide of SEQ ID NO: 1; (b)...  
WO/2014/183733A1
Energetic beer, flavored beer or energetic drink based on beer containing 10 to 99,99% of weight of beer, non-alcoholic beer, or a drink based on beer or non-alcoholic beer and it further contains stimulating (energetic or vitamin) subst...  
WO/2014/182531A1
An infusion keg for a beverage is formed as a cylinder closed at both ends. An interior of the cylinder is purgeable with a purging gas to expel air therefrom and being tillable with the beverage. The keg is also provided with a valve to...  
WO/2014/174978A1
A fermented malt beverage produced by fermenting malt with yeast, said fermented malt beverage being characterized by meeting both the following requirements (A) and (B): (A) the bitterness unit is 30 to 45 BU as measured by a method des...  
WO/2014/176304A1
A method of forming a hybrid physically and chemically cross-linked double-network hydrogel with highly recoverable and mechanical properties in a single-pot synthesis is provided. The method comprises the steps of combining the hydrogel...  
WO/2014/170218A1
The present invention relates to isolated polypeptides having protease activity, and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides...  
WO/2014/169378A1
A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation cont...  
WO/2014/171359A1
The purpose of the present invention is to provide a degradation product of wheat gluten that shows excellent foamability and foam-holding properties when dissolved in water and can sustain transparency. The degradation product of wheat ...  
WO/2014/167081A1
The present invention provides in dough or batter products and their use in bakery products, wherein the dough or batter product comprises functionalized grains. The functionalized grains more specifically comprise a high concentration o...  
WO/2014/161870A2
The invention relates to a device and a method for heating a fermentable starting material for beverage production. In said method, a heat transfer medium is transported in a heat transfer medium circuit (107) in a first flow direction v...  
WO/2014/161870A3
The invention relates to a device and a method for heating a fermentable starting material for beverage production. In said method, a heat transfer medium is transported in a heat transfer medium circuit (107) in a first flow direction v...  
WO/2014/156333A1
 Provided is a method for manufacturing an effervescent beverage having an improved grain flavor irrespective of the malt content of a raw material in the effervescent beverage. Also provided is an effervescent beverage having an impro...  
WO/2014/156735A1
 Provided is a method for manufacturing an effervescent beverage having an improved grain flavor irrespective of the malt content of a raw material in the effervescent beverage. A method for manufacturing an effervescent beverage, havi...  
WO/2014/156450A1
A method for producing a beverage having a beer taste, said method being characterized by adding a hop bract-containing composition having an α acid content of less than 1 wt% in the process for producing the beverage having a beer tast...  
WO/2014/152558A3
A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey or a beer. A kit for making a flavored beverage can include a plurality...  
WO/2014/147411A1
The present invention relates to a method for the preparation of a fining agent or yeast flocculating preparation, the method comprising extracting hops with an organic solvent, an aqueous solvent or a mixed solvent. The invention furthe...  
WO/2014/147031A1
The invention relates to a method of treating grains, in particular cereal grains, pseudocereal grains or grain legumes, as well as to grains treated with this method. The method comprises the following steps: a) soaking the grains in an...  
WO/2014/139846A1
The invention relates to a method for wort production, wherein the wort (07), after wort boiling and before addition of yeast, is cooled using a wort cooler (05) from a hot-wort temperature to the desired pitching temperature, wherein th...  
WO/2014/135673A3
It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyve...  
WO/2014/135665A1
The invention relates to methods for obtaining hop constituents, in particular bitter hop substances, a product having hop constituents that is obtained by means of said method and use of said product, and a device for recovering hop con...  
WO/2014/136568A1
Provided are: a beverage having an effectively improved flavor; and a method relating to the beverage. A method for producing a beverage according to the present invention is a method for producing the beverage using a raw material solut...  
WO/2014/125062A1
The invention relates to a device and a method for heating a fermentable starting product in order to produce a beverage, comprising a line (1a) which is arranged within a combustion chamber (3) and via which a part of a heat dispensed f...  
WO/2014/122154A1
The invention relates to a method for producing a malt extract, comprising the following steps: a) providing a malt extract, b) treating the malt extract with amyloglucosidase in order to obtain a malt extract hydrolysate, c) treating th...  
WO/2014/121363A1
A process is disclosed for producing gluten-free beer from grains and raw materials containing this protein, by causing the beer to undergo during its production a complete protease process with gluten degrading enzymes, the gluten being...  
WO/2014/118190A1
The invention relates to a method for producing an acid malt, comprising the following steps; (a) a first nutrient medium, preferably a nutrient broth, in particular an MRS-medium, a mash or a wort, in particular a first wort, or last ru...  
WO/2014/119064A1
The present invention provides: a non-fermented beer-like effervescent beverage which has an extremely low purine body concentration but still maintains a "beer-like taste"; and a method for producing the beverage. The non-fermented beer...  

Matches 201 - 250 out of 3,813