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WO/2024/040016A3 |
A purge gas monitoring device and system are provided. The purge gas monitoring system includes a brew tank, a purge gas monitor coupled to a pipe connected to the brew tank, and a controller electronically coupled to the purge gas monit...
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WO/2024/073850A1 |
Disclosed are methods and systems for degrading deoxynivalenol (DON) in cereal grains such as barley, using plasma activated water (PAW) in grain steeping to reduce the concentration of DON in cereal grains.
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WO/2024/076698A1 |
Compositions which include hop materials infused with exogenous flavorant matrix and methods for infusing hop materials with a flavorant matrix are provided, wherein the method includes emulsifying a flavorant additive into a carrier sys...
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WO/2024/068943A1 |
The invention refers to a method for the production of microbial biocapsules comprising: (a) cultivating the filamentous fungus by vortex agitation and sonication, followed by inoculation and incubation, obtaining cultured filamentous fu...
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WO/2024/062490A2 |
A system for reducing the sugar content of a beverage, wherein the system comprises: (i) at least one ultrafiltration (UF) unit comprising: a housing defining an inner UF chamber fluidly coupled to a UF inlet port, a UF permeate outlet p...
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WO/2024/056105A1 |
A whole-wheat barrel-aged strong Lager beer, the alcohol degree of the whole-wheat barrel-aged strong Lager beer is 10% vol to 12% vol, the bitterness is 20 BU to 60 BU, the original wort concentration is 22° P to 25° P, the real ferme...
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WO/2024/058154A1 |
The object of the present invention is to provide a distillation apparatus for a distilled liquor, a method for producing a distilled liquor, and a distillation system for a distilled liquor, which are capable of reducing CO2 emissions w...
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WO/2024/052534A1 |
The invention relates to a bottling plant for the food industry and to a process for preparing a chemical product for a machine in the food industry. The machine can in particular be a labelling machine, a filling means, a conveyor belt,...
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WO/2024/052355A1 |
The invention provides a continuous method of producing dried malted grains, said method comprising: • providing a continuous stream of steeped grains having a water content of at least 30 wt.%; • transporting the stream of steeped g...
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WO/2024/053297A1 |
The present invention addresses the problem of providing a beer-taste alcoholic beverage having an enhanced feeling of carbonation. As a means for solving the problem, provided is a beer-taste alcoholic beverage having a viscosity of 2.0...
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WO/2024/047225A1 |
A beverage comprising at least one fermentative extract, characterized in that the fermentative extract is obtained from at least one agricultural secondary flow, the at least one agricultural secondary flow being an agricultural seconda...
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WO/2024/046843A1 |
The present invention relates to liquid beer concentrate having a water content of 25-90 wt.%, a carbohydrate content of 5-50 wt.%, a protein content of 1-6 wt.% and an ethanol content of 0-50 wt.%, said liquid beer concentrate comprisin...
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WO/2024/028050A1 |
The invention relates to a method for producing a hop extract emulsion, at least having the following steps: providing a hop extract, mixing the hop extract with water, wherein the mass ratio of water to hop extract is 40:60 to 95:5 (wat...
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WO/2024/025046A1 |
The purpose of the present invention is to provide a method for producing a potato beer having excellent taste and flavor compared to existing potato beers and having a similar taste and flavor to existing conventional beers. The present...
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WO/2024/020099A1 |
Methods are described for increasing the concentration of one or more bio-actives in grains, and in some instances, the specific bio actives gamma aminobutyric acid (GABA) and/or Avenanthramide (AVA). The increased concentration of the o...
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WO/2024/018146A1 |
The present invention relates to a device for the microbiological stabilisation of a liquid, comprising: a helical transparent tube (1) having an internal diameter (di) between 0.2 and 20 mm, wherein the ratio of the internal diameter (d...
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WO/2024/020528A1 |
Methods and compositions for use in growth of pink-pigmented facultative methylotrophs (PPFM) and/or methanotroph bacteria are provided herein, wherein the fermentation comprises hop acids to inhibit growth of bacterial contaminants.
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WO/2024/002539A1 |
The invention relates to a device (V) for recovering a protein-containing coagulate from a wort, comprising a multi-chamber system and filter fabrics (F1, F2) made of a polyamide having an average pore size of from 25 to 80 μm. The inve...
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WO/2024/003160A1 |
The patent is related to use of one or more Pichia kluyveri strains for inhibiting or delaying growth of Saccharomyces spp. in beverages, preferably beverage with reduced alcohol content. Provided herein are also Pichia kluyveri deposite...
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WO/2024/005054A1 |
Provided is a processed food product which has a xanthine/pyroglutamic acid ratio between the xanthine content (units: μg/g) and the pyroglutamic acid content (units: μg/g) of 0.0200 or less and a pyroglutamic acid content of 40 μg/g ...
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WO/2023/249498A1 |
Disclosed are methods of epigenetic modification of microbes, including yeast and yeast starter cultures for use in fermentation of food products. The methods comprise contacting the microbe, yeast or yeast starter culture with an epigen...
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WO/2023/248557A1 |
The present invention relates to: a beer-like sparkling beverage having a phenylacetic acid concentration of 0.003-1.0 ppm in the beverage; a beer-like sparkling beverage having a phenylacetaldehyde concentration of 0.035-1.0 ppm in the ...
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WO/2023/243534A1 |
The present invention provides a method for improving the flavor of a lemon-flavored beverage, the method being a method for improving the flavor by enhancing the lemon fragrance of a lemon-flavored beverage, and being characterized in t...
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WO/2023/233680A1 |
A method for manufacturing a beer-taste beverage that comprises a mixing step for mixing a beer-taste stock solution at 3.0-15.0°C and an edible aqueous solution at 3.0-15.0°C.
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WO/2023/234308A1 |
There is a demand for a beer-taste wort having less grain odor. The beer-taste wort has a ratio ((B)/(A)) of an original extract concentration (unit: mass%) (B) to an alcohol content (unit: (v/v)%) (A) of 2.50 or less.
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WO/2023/234276A1 |
Provided is a method for producing a beer-flavored beverage, the method comprising a mixing step for mixing a beer-flavored starting liquid, an edible aqueous solution, and a cooling agent. The method satisfies conditional expression (1)...
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WO/2023/229977A1 |
A method of purifying a hop raw material includes subjecting the hop raw material to a first processing step to form a hop oil extract substantially free of lipids, waxes, flavonoids, and plant matter, collecting the hop oil extract, and...
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WO/2023/225565A2 |
A precooler apparatus and method for using the same, used in combination with a downstream heat exchange system for increasing the speed of cooling beerwort and enabling a lower final temperature of the cooled beerwort. The precooler is ...
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WO/2023/222227A1 |
The present invention relates in a first aspect to a method for producing L-glufosinate. The method comprises a step (b) in which bialaphos is reacted to give L-glufosinate, wherein the reaction according to step (b) is catalyzed by a C-...
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WO/2023/214077A1 |
The invention relates to a peeled chit malt, said malt having the following combination of features: • a moisture content of less than 15 wt.%; • an alpha-amylase activity of less than 58 Dextrinizing Units (DU) per gram of dry matte...
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WO/2023/214080A1 |
The invention provides a malted dehusked barley having the following combination of features: • a moisture content of not more than 10 wt.%; • a colour value of less than 22 EBC; • an alpha-amylase activity of less than 58 Dextrini...
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WO/2023/213424A1 |
The invention relates to methods of producing a brewer's wort comprising adding to a mash a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO:10...
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WO/2023/212414A1 |
A method for cryogenically processing hops includes: simultaneously cryogenically cooling a plurality of hop cones and fracturing each hop cone of the plurality of hop cones into one or more respective fractured hop pieces using a cryoge...
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WO/2023/205348A1 |
A rapid method of brewing malt beverages having 0.00-0.49% alcohol by volume, with the use of yeast in aerobic or anaerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth...
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WO/2023/198858A1 |
The invention relates to a method for producing beer or another beverage and a protein-containing product on the basis of grains, in which: - a mash is produced from malted and/or unmalted grains, - the mash is fractionated into a first ...
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WO/2023/199023A1 |
A vessel for use in processes associated with a liquid solution of fermentable sugars, a method of using the vessel and a closed hydraulic system comprising the vessel. The vessel has a first end and a second end, the second end being op...
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WO/2023/186930A1 |
The present invention relates to a method for producing dried flavored malted cereals, comprising the steps of providing cereals; adding at least one solid infusible material for flavoring said cereals during a malting process of said ce...
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WO/2023/190444A1 |
Provided is a beer taste beverage which has an alcohol content of 5.0 (v/v)% or less and contains one or more sugars (A) selected from among glucose, sucrose, maltose, isomaltose, maltotriose, and isomaltotriose, wherein the total conten...
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WO/2023/190443A1 |
A beer-flavored beverage having an alcohol percentage of 1.0-3.8 (v/v)% and a pyroglutamic acid content of 60 mg/L or more.
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WO/2023/190332A1 |
A fermented food containing a lactic acid bacterium, characterized by: being substantially free from glucose; containing a sugar, other than glucose, metabolizable by the lactic acid bacterium; the sugar metabolizable by the lactic acid ...
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WO/2023/190026A1 |
This beer-flavored beverage has an alcohol content of 0.5 v/v% to 4.5 v/v% and an isobutyl aldehyde content of 0.1 ppb by mass to 13 ppb by mass. This invention can provide a beer-flavored beverage with a novel taste and a refreshing aft...
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WO/2023/174959A1 |
The present invention relates to a process for clarifying a liquid obtained from a plant material, wherein said process involves the use of laccase and fungal p- glucans.
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WO/2023/178360A2 |
A component of a brewing system is provided, comprising a tank; a rotary arm disposed within the tank; an inlet pipe coupled with the rotary arm; and an outlet pipe coupled with a fluid coupling system of the brew system. Additionally, a...
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WO/2023/178363A1 |
Aspects of the present disclosure relate to an automated brewing system. In examples, a brewing system includes a variety of brewing components (e.g., one or more tanks, pumps, heaters, chillers, and/or sensors) and an associated brewing...
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WO/2023/178362A2 |
A fluid coupling system arranged laterally between a first tank and a second tank of a brewing system is provided. The fluid system comprises: a plurality of pipes configured to couple with an inlet and outlet of the first tank and an in...
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WO/2023/178359A2 |
Examples relating to a brewing system are provided. The brewing system includes an outer housing; a first tank and a second tank arranged within an interior region of the outer housing; a fluid coupling system arranged between the first ...
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WO/2023/178361A2 |
A component of a brewing system is provided, which comprises: a tank; a whirl arm disposed within the tank; an inlet pipe coupled with the whirl arm; and an outlet pipe coupled with a fluid coupling system; wherein the tank is configured...
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WO/2023/171340A1 |
The present invention addresses the problem of providing a post-fermentation de-alcoholized beer-taste beverage that has an improved alcohol flavor and reduced natto odor. The solution to this problem is a beer-taste low-alcohol beverage...
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WO/2023/171157A1 |
The present invention provides: a fermented beer-like effervescent beverage having an alcohol concentration of 1-4 v/v% and a phosphoric acid concentration of 250-500 ppm by mass; a method for manufacturing a fermented beer-like efferves...
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WO/2023/165886A1 |
Described are solid delivery systems comprising a high-terpene-content essential oil entrapped in an extruded carbohydrate matrix, as well as methods for producing such solid delivery systems. Such solid delivery systems are useful, for ...
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