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WO/2007/020993A1 |
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/2007/020127A1 |
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/2007/020989A1 |
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/2007/018307A1 |
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/2007/006349A1 |
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/2007/008523A2 |
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/2007/007487A1 |
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/2007/000049A1 |
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/2006/138419A1 |
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/2006/133496A1 |
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/2006/130173A2 |
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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WO2005030920A9 |
One aspect of the present invention is concerned with a composition that can suitably be used as an additive in beverages and foodstuffs, which composition: i. contains at least 0.5%, preferably at least 1.0%, by weight of dry matter, of...
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WO/2006/105284A2 |
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/2006/104387A1 |
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/2006/100998A1 |
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/2006/100062A1 |
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/2006/100993A1 |
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/2006/093104A1 |
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/2006/092071A1 |
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/2006/085784A1 |
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/2006/078188A1 |
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/2006/077988A1 |
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/2006/072955A2 |
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/2006/070774A1 |
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/2006/068191A1 |
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/2006/065131A1 |
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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WO/2006/064919A1 |
Concerning a fermented alcoholic beverage using beer yeast and a method of producing the same, it is intended to provide a fermented alcoholic beverage having a natural color level and a flavor like beer imparted thereto and a process fo...
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WO/2006/061665A2 |
Integrated procedure of drying and processing hop cones into hop pellets is a technological procedure in which unite operations of hop cones harvesting and drying are linked with the unite operations of dry hop cones processing into hop ...
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WO/2006/059571A1 |
It is intended to provide a fermented drink being free from sweet aftertaste and having little off-flavor by using a method which scarcely affects the major flavor characteristics and is highly acceptable to consumers. The content of met...
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WO/2006/057406A1 |
A novel compound causing intraoral pungency, such as acridity, represented by the following structural formula (I).
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WO/2006/053994A2 |
The invention concerns dry active yeasts useful for rehydration and/or alcoholic fermentation, or rehydrated active yeasts useful for fermentation, or yeasts useful for fermentation, having a sterol content exhibiting at least two conjug...
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WO/2006/051093A1 |
A process for the preparation of a beverage, a beverage base, a beverage concentrate or a beverage additive having a reduced prolamin content from prolamin-containing raw materials, comprising the following steps: a) contacting the bever...
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WO/2006/048213A1 |
The invention relates to a method for treating wort. During lautering, the wort is separately determined in two or more partial quantities in terms of its properties and these different partial quantities are treated separately. In a fir...
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WO/2006/046879A2 |
This invention is directed to a method of preparing a colorless and artificially colored, clear beer through adsorption process by contacting the wort with activated carbon during wort boiling. This method produces a colorless, clear bee...
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WO/2006/046567A1 |
It is intended to provide a fermented beverage, especially a fermented beverage with beer taste, of high relish that is rich in isoamyl acetate. There is provided a process for producing a fermented beverage exhibiting excellent flavor, ...
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WO/2006/041711A2 |
An antimicrobial agent including hop acids is disclosed that inhibits the growth of acid-resistant and heat-resistant bacteria such as Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in a medium such as fruit juice.
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WO/2006/038327A1 |
A yeast-fermented beverage which contains a product of globin protein decomposition and has an excellent flavor. For providing the beverage, a yeast-fermented beverage is used as a base beverage into which the product of globin protein d...
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WO/2006/032293A2 |
The invention relates to a method for producing a fermented beverage based on the alcoholic fermentation of beer wort or malt extract and of grape constituents, and a fermented beverage produced by using the inventive method.
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WO/2006/031153A1 |
The invention relates to the food industry, in particular to producing beverages exhibiting laughing properties. The inventive alcohol-free beverage comprises a liquid base and nitrogen oxide which is used in a quantity equal to or less ...
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WO/2006/022250A1 |
It is intended to provide a fermented drink having a beer-like taste, which can sustain the qualities immediately after the production over a long time and stably maintain its flavor without changes in its qualities, by using malt or the...
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WO/2006/014319A2 |
A method and apparatus for producing a beverage product. The beverage product may be produced by moving a solvent through a beverage ingredient package or moving an ingredient from a beverage ingredient package in a selected manner (Figu...
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WO/2006/008064A1 |
The invention relates to a wort boiling method for use in beer brewing and a corresponding device. The aim of the invention is to provide an energy-saving wort boiling method which is easy to put into practice and to handle. For this pur...
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WO/2006/004692A2 |
According to the present invention, fat and caloric content of soups can be reduced by the replacement of a portion fat content normally found in soups with an amount of dietary fiber. The result is that fat and caloric content of soups ...
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WO/2006/004683A2 |
According to the present invention, fat and caloric content of sauces can be reduced by the replacement of a portion fat content normally found in sauces with an amount of dietary fiber. The result is that fat and caloric content of sauc...
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WO2004015054A9 |
The invention relates to a clarifying vat (1) comprising a bottom (4), a false bottom (5) arranged on top thereof and a device for withdrawing the wort. In order to simplify the structure of the clarifying tub, the device for withdrawing...
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WO/2005/123917A1 |
A stabilized proline transporter Put4 obtained by a gene mutation; a gene encoding the same; and a yeast belonging to the genus Saccharomyces, which is obtained by transforming a yeast by using the above gene, capable of utilizing prolin...
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WO/2005/123896A2 |
A metallurgical process involves providing an ingredient enclosure and placing a plurality of granules of a first material in the ingredient enclosure. The first material contains a first ingredient in a metallurgical process. A metallur...
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WO/2005/121304A1 |
A process for producing processed barley for use as a raw material for brewing, which includes a step in which pulverized barley suspended in water is heated to make the pulverized barley pasty.
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WO/2005/121305A1 |
The present invention relates to a process and to a composition for use in the production of a wort suitable for fermenting to a 'low carb' or super attenuated beer.
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WO/2005/118769A1 |
The present invention relates to a mashing and filtration step in a brewing process and to a composition comprising an endoglucanase derived from Trichoderma reesei and a xylanase GH10 derived from Aspergillus, which useful in the mashin...
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