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Matches 1 - 50 out of 3,993

Document Document Title
WO/2019/149585A1
Disclosed is an apparatus and a method for soaking foodstuff in a liquid under set acid pH conditions of the liquid so as to reduce a content of phytic acid and/or phytate contained in the foodstuff. The apparatus comprises a vessel for ...  
WO/2019/146160A1
The present invention relates to a fermented malt beverage producing method comprising: a preparation step for using preparation water and a malt-containing raw material and obtaining a pre-fermentation solution; and a fermentation step ...  
WO/2019/140538A1
A method for preparing fruit-flavored beer, rice wine and barley wine, which is characterized in that a residue in wine production, i.e., grape skin pomace, is used in the production of beer, rice wine, and brewed barley wine; the beer, ...  
WO/2019/138631A1
A beer-like effervescent beverage, and a production method thereof, are provided, characterized in that the bitterness value is greater than or equal to 10 BU and the carbon dioxide gas content at 20°C is greater than or equal to 3.7 GV.  
WO/2019/138673A1
A beer-like effervescent beverage characterized by containing iso-α-acid, by having at least a 0.1 ppm dissolved oxygen content in the beverage, and by being filled in an optically transparent container, a production method thereof, and...  
WO/2019/134962A1
The present invention relates to the field of providing cereal plants with low starch gelatinisation temperature. Such cereal plants are for example useful for production of beverages, such as alcoholic beverages.  
WO/2019/130485A1
This beverage contains 4VG and linalool. The 4VG concentration is at least 900 ppb by mass and the linalool concentration is at least 180 ppb by mass.  
WO/2019/129731A1
The present invention relates, generally, to germination and preparation of aqueous extracts of cereals (e.g. prepared through mashing), including processes used to produce beer. The invention thus provides methods for fast germination a...  
WO/2019/130484A1
This beverage contains 4VG and linalool. The 4VG concentration is 300 to 1200 ppb by mass and the linalool concentration is 200 to 300 ppb by mass.  
WO/2019/130458A1
A beverage containing purine and proline, wherein the purine concentration is 4.5 mg/100 mL or lower and the ratio [purine concentration (mg/100 mL)/proline concentration (mM)] is 0.05-1.5.  
WO/2019/129724A1
The present invention relates to methods for preparing cereal-based beverages. The present invention provides, for example, methods for steeping and germination of cereal grain under continuous aeration. Particularly, the present inventi...  
WO/2019/054826A3
A beer-making device according to an embodiment of the present invention may comprise: a chamber; a keg containing wort and mounted in the chamber; a keg cap integrated with a yeast capsule, which closes the inside of the keg by being co...  
WO/2019/124438A1
The purpose of the present invention is to provide a bubble-generating agent that satisfactorily generates good-quality bubbles in a prescribed beverage at the time at which the prescribed beverage is consumed, and that does so without h...  
WO/2019/126241A1
Some variations provide an automated system for solvent extraction of a feed stock to produce a botanical extract, fats, oils, or other desirable solute, comprising: an extraction reactor; a distillation unit; and a second-stage purge ch...  
WO/2019/054825A3
The present invention relates to a beer-making device which allows to produce beer, in which yeast is alive, directly on the ground for sale without expert knowledge and can produce various kinds of beer at once, automatically, cheaply a...  
WO/2019/110818A1
A method of producing fermented liquor; whereby the alcohol fermentation broth is treated with a multistage filtration process including a reverse osmosis filtration whereby the purine in the fermentation broth is reduced to a concentrat...  
WO/2019/109160A1
The present invention relates to an enzyme composition that has hydrolytic activity on polysaccharides present in malt and also to a method for malt mashing for manufacturing drinks, especially beers, involving incubation thereof with sa...  
WO/2019/113335A1
Methods and systems are described that produce an ultra-high gravity alcoholic beverage from a high gravity alcoholic beverage stream using an efficient, low waste, combination reverse osmosis and forward osmosis system. Utilizing a reve...  
WO/2019/113544A1
A method for reducing beverage loss during loading of beverage into an ethanol concentration system having a set of reverse osmosis pressure vessels, each pressure vessel having a feed inlet, a retentate outlet, and a permeate outlet. Th...  
WO/2019/099611A1
A method for producing a malt kernel is provided. The method can be used to produce malt having a higher content of chromophore precursors than other malts. In one aspect, the malt produced by the methods can be used to make beer with ex...  
WO/2019/091766A1
The invention relates to a device for fermenting wort, comprising a fermentation vat that is open at the top and comprises a vat base and a vat side wall extending upwards from said base, wherein a peripheral channel that is open at the ...  
WO/2019/063936A1
The present invention relates to an additive for treating beverages made from plant musts, particularly wine, beer, cider or fruit juices, and more particularly for improving the quality of such beverages, namely, for example, protein st...  
WO/2019/067287A1
The present disclosure provides methods, compositions, apparatuses and kits comprising two or more distant related glucoamylases in mashing having a synergistic effect on the released fermentable DP1 sugar. Increased levels of DP1 being ...  
WO/2018/216971A3
A beverage manufacturing pack according to an embodiment of the present invention may comprise: a flexible container having a beverage manufacturing space formed therein; a pack body, to which the flexible container is coupled, which has...  
WO/2018/216958A3
A beverage maker according to an embodiment of the present invention may comprise: a fermenter module having an opening part formed therein; a fermentation lid for opening and closing the opening part; a temperature controller for contro...  
WO/2019/060883A1
The present invention is an alcoholic beverage having the sensory characteristics of a traditionally aged distilled spirit based on the individualized palate preferences of an individual. The method includes having an individual taste mu...  
WO/2018/216957A3
A beverage maker according to an embodiment of the present invention may comprise: a base; a fermentation module which comprises a fermenter module having an opening part, and a fermentation lid for opening and closing the opening part, ...  
WO/2019/054825A2
The present invention relates to a beer-making device which allows to produce beer, in which yeast is alive, directly on the ground for sale without expert knowledge and can produce various kinds of beer at once, automatically, cheaply a...  
WO/2019/054826A2
A beer-making device according to an embodiment of the present invention may comprise: a chamber; a keg containing wort and mounted in the chamber; a keg cap integrated with a yeast capsule, which closes the inside of the keg by being co...  
WO/2019/054821A1
The present invention relates to a beer manufacturing device configured such that it is possible to directly produce and sell beer, the yeast of which is alive, on the spot without any expertise, and it is possible to easily manufacture ...  
WO/2019/054820A1
The present invention relates to a beer manufacturing device configured such that it is possible to directly produce and sell beer, the yeast of which is alive, on the spot without any expertise, and it is possible to easily manufacture ...  
WO/2019/048465A1
The invention relates to a plate filter, in particular for filtering mash, comprising a plurality of filter chambers arranged next to each other, characterized in that the filter chambers each have a plurality of connection points, each ...  
WO/2019/048699A1
The present invention relates to the field of fermentation, more particularly to ethanol production. Even more particularly the present invention relates to altered aroma production during fermentation processes. The present invention pr...  
WO/2019/048472A1
The invention relates to a plate filter and to a method for filtering mash, having multiple filter chambers arranged adjacent to one another, and having a closure mechanism by means of which a base opening in the base region can be opene...  
WO/2019/050754A1
Described are methods of saccharifying starch-containing materials using a glucoamylase, as well as the methods of producing fermentation products and the fermentation products produced by the method thereof.  
WO/2019/048662A1
The present invention relates to an apparatus and method for operating a cooling system (120) in breweries, comprising pumping the refrigerant fluid in a circuit of the cooling system (120), which has an evaporator (221) for evaporating ...  
WO/2019/048471A1
The invention relates to a device and a method for mashing and filtration for beer production, comprising a plate filter, a plurality of filter chambers, an inlet for supplying mash and an outlet for discharging wort out of the plate fil...  
WO/2019/048338A1
The present invention concerns malting process for steeping grain comprising the provision of at least a first steeping tank having an inlet and an outlet, a second steeping tank having an inlet and an outlet, and a water circulation dev...  
WO/2019/044163A1
The present invention pertains to a method for reducing the content of 2-mercapto-3-methyl-1-butanol (2M3MB), which is a major causative substance of the generation of an onion-like smell, in a fermented beer-like effervescent beverage m...  
WO/2019/045029A1
Disclosed is a rice-fermented beer-taste beverage having a rice-derived glucide as a fermentation raw material and not having a wheat-derived raw material as a fermentation raw material. In this rice-fermented beer-taste beverage, the et...  
WO/2019/043184A1
The present disclosure relates to a method to reduce the loss of volatile aroma compounds during alcoholic fermentation of a fermentable material. The method comprises the addition of mannoproteins to the fermentation medium before and/o...  
WO/2019/038416A1
A method of making a fermented beverage, in particular a cereal-based fermented beverage, the method comprising the steps of: - Preparing a wort and boiling said wort, the boiled wort comprising a liquid fraction and a solids fraction; -...  
WO/2019/038687A1
Alcoholic beverages enriched with a neurotransmitter precursor are provided. The enriched alcoholic beverages, for example, beer, wine or spirit, afford certain desired psychoactive and psychotropic effects upon consumption thereof, such...  
WO/2019/038658A1
Method for the production of a polyphenolic composition from barley malt, including the fundamental steps of: grinding of the malt grains and splitting into two portions, 20% and 80%; mixing each of the two portions with water to obtain ...  
WO/2019/030266A1
Method for preparing a beverage component, the method comprising the steps of: (a) Providing an aqueous suspension comprising at least 1,5 g/l, preferably at least 3g/l, most preferably at least 5 g/l hops or hop products and fermentable...  
WO/2019/030434A1
The method comprises a step for culturing microorganisms and a fermentation step. The apparatus comprises two compartments (5 6), one for each step of the method, and the two are separated by a filtering barrier (8), which allows circula...  
WO/2019/025537A1
A method of yeast management comprising preserving and propagating yeast cells at a central yeast collection facility and dispatching yeast cells from that yeast collection facility to distant yeast processing sites, the yeast management...  
WO/2019/026490A1
The present invention relates to a method for producing a beer-taste beverage, which includes at least a preparation step and a filtration step, wherein the preparation step includes adding an enzyme preparation to a solution containing ...  
WO/2019/023647A1
Methods and systems are provided for the extraction of protein rich flour and fiber rich flour from brewer's spent grains (BSG). The extraction of protein from the BSG may include preparing the BSG by controlling the temperature in a hot...  
WO/2019/015879A1
The present invention relates to a system (1) and method for extraction of soluble flavoring components from a solid flavor carrier material into a brewing liquid. The system comprises a process vessel (2) and a filtration device (3). Th...  

Matches 1 - 50 out of 3,993