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Matches 201 - 250 out of 3,845

Document Document Title
WO/2015/155237A1
The invention relates to a method for producing beer from beer granulate according to the following steps, in any order: the beer granules are dissolved in water, carbon dioxide is dissolved in the water.  
WO/2015/155353A1
The invention relates to a method for controlling an enzymatic pre-treatment process, e.g. a mashing process. The method allows for accurate determination of specific sugar molecules as well as the average length of the sugar chains in r...  
WO/2015/132073A1
The invention relates to a method for producing a liquid foodstuff, comprising the steps: (a) producing a first part-quantity (LM1) which is a precursor of a liquid foodstuff (LM); (b) cooling the first part-quantity (LM1) by means of a ...  
WO/2015/121360A2
The present invention relates to a method for extraction and dissolution of hop acids, including alpha-acids, iso-alpha-acids, beta-acids and derivatives thereof, in aqueous media, comprising the formation of quaternary ammonium salts of...  
WO/2015/121360A3
The present invention relates to a method for extraction and dissolution of hop acids, including alpha-acids, iso-alpha-acids, beta- acids and derivatives thereof, in aqueous media, comprising the formation of quaternary ammonium salts o...  
WO/2015/118123A1
The present invention relates to a method of making glucose syrup from liquefied starch comprising, (a) contacting the liquefied starch with a glucoamylase, a pullulanase, and optionally an alpha-amylase wherein the ratio of pullulanase ...  
WO/2015/115914A1
A brewing apparatus for small scale brewing of fermented beverages such as beer and cider and a method of brewing using the apparatus is described. The brewing apparatus comprises a single pressurizable vessel in which all the steps of t...  
WO/2015/106217A1
An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves contacting wood with an unmatured distilled spirit under heat...  
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...  

Matches 201 - 250 out of 3,845