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WO/2007/061592 |
One embodiment of the present invention is a composition for use in making edible biodegradable containers comprising water, pregelatinized and native starch, a first protein or natural polymeric compound, natural fibers, a wax emulsion,...
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WO/2007/060942 |
A method of soaking cereal grains whereby cereal grains to germinate are soaked in water and thus impregnated with water, characterized by comprising soaking the cereal grains in water having microbubbles with a bubble size of 50 μm or ...
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WO/2007/062216 |
The present invention may be used in methods for treatment of drinking water (14) contaminated with algal metabolites. An inflow of water (14) in a drinking water (14) treatment facility may have multiple types of algal metabolites where...
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WO/2007/053000 |
The invention relates to a method of producing a beer-type alcoholic drink which is based on plants belonging to genus Agave L. (commonly known as Agaves) and which is called "Cerveza de Agave" or Agave beer. In addition to water, hops a...
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WO/2007/048449 |
The invention relates to means and methods for the germ reduced production of beer that has been microbiologically stabilised by isomaltulose.
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WO/2007/048450 |
The invention relates to means and methods for improving the production of beer and blended beer beverages using isomaltulose. According to said method, the main fermentation time is reduced, preventing the formation of vicinal diketones.
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WO/2007/035486 |
The present invention relates to tomato-based concentrates and tomato- flavored alcoholic compositions, which include the concentrates. More specifically, in some embodiments, the present invention provides a concentrate including tomato...
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WO/2007/034984 |
A gene encoding a cell wall mannoprotein and use of the same. In particular, a brewing yeast for producing an alcoholic drink showing lessened haze formation, an alcoholic drink produced by using this yeast, a method of producing the sam...
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WO/2007/035486 |
The present invention relates to tomato-based concentrates and tomato- flavored alcoholic compositions, which include the concentrates. More specifically, in some embodiments, the present invention provides a concentrate including tomato...
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WO/2007/030872 |
A process of biofortification of a grain with a nutrient comprising the step of adding an inorganic form of the nutrient to water used in the steeping and/or germination stage(s) of the grain in a malting process is disclosed. In some em...
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WO/2007/032524 |
The present invention relates to an alcohol acetyl transferase gene and its uses, specifically, a brewery yeast producing alcoholic beverages with excellent aroma and flavor, alcoholic beverages produced using the yeast, a process for pr...
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WO/2007/032521 |
Disclosed is a gene encoding proteinase A. Also disclosed is use of the gene. Specifically, provided are: ScPEP4 gene encoding Pep4p which is a brewer's yeast proteinase A, particularly nonPcPEP4 gene which is characteristic of a beer ye...
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WO/2007/026049 |
This invention relates to a method for increasing the speed and extent of fermentations. According to the method in the fermentation is used a yeast strain transformed with a DNA molecule comprising a nucleotide sequence that encodes par...
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WO/2007/026956 |
Disclosed are a gene capable of enhancing low temperature properties (low temperature fermentation ability and/or resistance to freezing stress), and use of the gene. Particularly, disclosed are a brewing yeast having excellent low tempe...
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WO/2007/026698 |
It is intended to provide a gene causative of the aging smell of a malt drink, which is useful in producing malt for manufacturing a malt drink having a lessened aging smell, and the utilization of the same. The gene causative of the agi...
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WO/2007/026958 |
The invention relates to a tryptophan transporter gene and use thereof and, particularly relates to brewing yeast in which a tryptophan assimilating ability is regulated, an alcohol produced using the yeast, a method for producing the sa...
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WO/2007/026049 |
This invention relates to a method for increasing the speed and extent of fermentations. According to the method in the fermentation is used a yeast strain transformed with a DNA molecule comprising a nucleotide sequence that encodes par...
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WO/2007/023973 |
The present invention relates to a brewery yeast having controlled hydrogen sulfide-producing capability, a process for producing alcoholic beverages with controlled hydrogen sulfide amount. More particularly, the present invention relat...
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WO/2007/023969 |
The present invention relates to a brewery yeast having controlled hydrogen sulfide-producing capability, a process for producing alcoholic beverages with controlled hydrogen sulfide amount. More particularly, the present invention relat...
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WO/2007/023969 |
The present invention relates to a brewery yeast having controlled hydrogen sulfide-producing capability, a process for producing alcoholic beverages with controlled hydrogen sulfide amount. More particularly, the present invention relat...
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WO/2007/020993 |
The present invention relates to an acetohydroxy-acid reductoisomerase gene and use thereof, in particular, a brewery yeast for producing alcoholic beverages having superior flavor, alcoholic beverages produced with said yeast, and a met...
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WO/2007/020989 |
The present invention relates to a brewery yeast having controlled sulfite-producing capability, a process for producing alcoholic beverages with controlled sulfite amount. More particularly, the present invention relates to a yeast whos...
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WO/2007/020127 |
A device (1) for separating beer wort from dregs, comprising a substantially cylindrical vessel (3) provided, proximate to its base, with means (5, 6) for filtering and discharging the wort; inside the vessel there is a rotating support ...
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WO/2007/018307 |
The present invention relates to a brewery yeast having controlled sulfite-producing capability, a process for producing alcoholic beverages with controlled sulfite amount. More particularly, the present invention relates to a yeast whos...
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WO/2007/008560 |
The invention relates to formulations for palatable foams with enhanced stability. In certain embodiments, the formulations include a base liquid (such as milk), a surfactant, a polysaccharide, and a polymer capable of molecular interact...
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WO/2007/008560 |
The invention relates to formulations for palatable foams with enhanced stability. In certain embodiments, the formulations include a base liquid (such as milk), a surfactant, a polysaccharide, and a polymer capable of molecular interact...
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WO/2007/008523 |
A produce packaging container having an arched bottom surface and raised feet is described herein. The containers each can include upper ventilation slots and lower ventilation channels. The lower ventilation channels are formed by archi...
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WO/2007/007487 |
Disclosed is a process for producing a beer or beer-like beverage having mellowness, a special flavor and a good taste. The beer or beer-like beverage can be produced by allowing a protein deamidase to act on at least a part of a raw mat...
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WO/2007/008523 |
A produce packaging container having an arched bottom surface and raised feet is described herein. The containers each can include upper ventilation slots and lower ventilation channels. The lower ventilation channels are formed by archi...
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WO/2007/006349 |
The invention relates to a mixer (1) for a mash and/or seasoning container (2) with an improved stirring or mixing action. The mixer is equipped with a mixing surface (12), at least sections of which are uneven (14) and contain a large n...
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WO/2007/000049 |
Beers and processes for the production thereof are provided in which Monascus-derived pigments or Monascus sp. culture are employed endogenously or exogenously in the brewing processes to provide natural, i.e., non-synthetic, colorants.
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WO/2007/002128 |
The invention relates to compositions and processes for producing novel hop acid formulations having improved bioavailability, and the use of such compositions as anti-inflammatory agents, dietary supplements, and pharmaceuticals.
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WO/2006/138419 |
Malt-based or hops-based beverage products, such as beer, ale, malt coolers and malternatives, are disclosed. These compositions contain a stabilizing mixture comprising a metal (in the form of ions, salts or oxides) such as zinc or magn...
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WO/2006/133496 |
The invention relates to a method of malting seeds, the method comprising the steps of providing conditioned seeds, the seeds being of one or more varieties which when subjected to a malting process in which the seeds are incubated in a ...
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WO/2006/130173 |
A produce packaging container incorporates a basket body with an opening for inserting items inside the container and a pair of lids for covering the opening in the basket body. Each basket also includes latch elements for securing the l...
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WO/2006/130173 |
A produce packaging container incorporates a basket body with an opening for inserting items inside the container and a pair of lids for covering the opening in the basket body. Each basket also includes latch elements for securing the l...
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WO/2006/104387 |
One aspect of the present invention is concerned with a composition containing: (A) at least 10 μg of particular substituted pyrroles per kg of dry matter; and (B) at least 100 mg per kg of dry matter of a pyranone selected from the gro...
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WO/2006/105284 |
Heat-stabilized defatted rice bran (HDRB) is fermented with yeast to afford a food product having superior prebiotic for probiotic properties. Fermentation of HDRB with yeast yields a prebiotic composition that can promote the growth and...
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WO/2006/100993 |
A technology for obtaining a high-quality fermented beverage, especially bear taste beverage, without any fermentation failure from a raw material of non-wheat cereal, such as ungerminated corn, which is often used as a raw material of f...
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WO/2006/100062 |
The invention relates to a brewery plant comprising at least one mash container, a clarifying vat, a wort pan and a water housing. Said brewery plant is characterised in that at least one part of the thermal energy requirements of the br...
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WO/2006/100998 |
A method of producing a processed corn product characterized by comprising treating corn, which has been optionally processed, with a fluid at 170oC to 200oC in the presence of oxygen at a low concentration. The processed corn product pr...
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WO/2006/093104 |
It is intended to provide a method of identifying a gene of a yeast for brewing which participates in the flavor of an alcoholic drink and control the expression of this gene to thereby enable the production of an alcoholic drink having ...
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WO/2006/092071 |
The invention relates to a device for charging and discharging of flat-bottomed steeping tanks, kiln floors or similar in maltings, with feed and discharge devices for the steeped material and a conveyor device for the distribution there...
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WO/2006/085784 |
The present invention relates to production of alcoholic beverage enriched with 1H216O in comparison with typical alcoholic beverage. This is provided by addition to alcoholic beverage highly pure light water comprising 1H216O from about...
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WO/2006/077988 |
In a method of producing a beer-like foaming alcoholic drink without resorting to barley, wheat or malt which comprises using a syrup containing a carbon source, a nitrogen source, hop, a coloring matter, material(s) for improving foamin...
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WO/2006/078188 |
The invention relates to the food industry. In order to ensure the process temperature conditions of a device for finally fermenting and/or storing and/or transporting and/or dispensing beer is provided with a cooling unit which is embod...
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WO/2006/072955 |
Edible products useful in improving health and preparation of same are disclosed. The products include a fruit seed component impregnated with at least one dried fruit component, preferably a fermented fruit component. Preparation is by ...
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WO/2006/070774 |
It is intended to produce a novel processed barley husk product by which richness, body taste, crispness and dry feel can be imparted to a food or a drink while regulating its burnt odor and cereal smell. To achieve this object, a proces...
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WO/2006/068191 |
It is intended to establish a method whereby beers with strong taste and rich beer flavor can be produced even by using a malt extract in a reduced amount. Namely, a method of producing beers characterized by adding a soybean peptide, wh...
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WO/2006/065131 |
The present invention relates to a method of improving the stability of hop extracts and hop flavoured beverages as well as to isomerised hop extracts and hop flavoured beverages that exhibit improved stability. More particularly, the pr...
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