| Document |
Document Title |
|
WO/2005/113372A1 |
A product is packaged in a pressure-reclosable package comprising a multilayer film having a heat-sealable, pressure-reclosable inside layer. The inside layer contains a hyperbranched polyolefin having at least 70 side chain branches per...
|
|
WO/2005/113168A1 |
The invention relates to a method for operating tank farm systems that have a fixed pipe connection to piping systems for liquids, in particular for use in plants with high micro-biological quality requirements for the processing of prod...
|
|
WO/2005/108544A2 |
A method includes sealing a meat product (12) into a container (11). The method then includes releasing carbon dioxide gas from a source (15) contained inside the container (11) to maintain a carbon dioxide gas presence in the atmosphere...
|
|
WO/2005/107501A2 |
A packaging material used for wrapping foodstuffs and for inhibiting the growth of micro-organisms in foodstuffs, the packaging material having a metal-ion sequestering agent capable of removing designated metals ions from the surfaces o...
|
|
WO/2005/103292A1 |
It is intended to provide a method of monitoring the synthesis of gibberellin and abscisic acid in germinating barley seeds during barley milling. Namely, a method of monitoring the synthesis of gibberellin and abscisic acid in germinati...
|
|
WO/2005/095574A1 |
The invention relates to a method and device for accelerating the ageing of a wine contained in an open or sealed container. The inventive method consists in bringing a treatable wine into contact with a copper, gold or silver alloy elem...
|
|
WO/2005/087934A2 |
According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme...
|
|
WO/2005/085097A1 |
A packaged aqueous carbonated beverage comprising a container which replaces at least a portion of CO2 that permeates through the container or closure. The container comprises a polyester composition including a polyester suitable for pa...
|
|
WO2005073362B1 |
Disclosed is a frozen additive for use with a heated beverage including a frozen liquid made from substantially the same ingredients as the heated beverage. Further disclosed is a system for cooling a heated beverage including a containe...
|
|
WO/2005/083050A1 |
The invention relates to a device for softening barley. Said device comprises a container (2) for softening barley with a base (4), equipped with passages (6) for conducting water between the underside of the base (4) and the barley to b...
|
|
WO/2005/074695A1 |
The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used.
|
|
WO/2005/074692A1 |
The invention relates to a table of botanical ingredients useful for blending combinations that produce a pleasing, desired organoleptic effect. The botanical ingredients are, for example, essential oils or herbs and spices. The table in...
|
|
WO/2005/073391A1 |
It is intended to provide early flocculation factors contained in a brewing material, enzymatically digested products of these polysaccharides, antibodies thereto and use of the same. Early flocculation factors (factors causing early flo...
|
|
WO/2005/072201A2 |
A rich creamy coconut beverage that resembles the flavor of a coconut beverage developed from fresh raw ingredients. The coconut beverage is produced having the similar texture, consistency, taste, and appearance of mixing natural liquid...
|
|
WO/2005/073394A1 |
It is intended to provide a method of quickly measuring a factor causing early flocculation of yeast contained in a brewing material and a method of quickly judging the ability of a brewing material to cause early flocculation of yeast b...
|
|
WO/2005/068324A1 |
Disclosed herein are kits comprising a permanent filing container and pet health or care materials. The kits are particularly useful for new pet owners requiring information or other materials regarding their new pet. The kits may be dis...
|
|
WO/2005/061690A1 |
The invention relates to a method for producing a low-alcohol or alcohol-free beer or a beer-like refreshment beverage while using palatinose, and to a low-alcohol or alcohol-free beer or beer-like refreshment beverage produced according...
|
|
WO/2005/061691A1 |
This disclosure discusses methods of preserving and carbonating beverages. The invention provides a method of injecting carbon dioxide containing gas into a liquid, such as a carbonated alcoholic beverage or beer, to obtain a first press...
|
|
WO/2005/059084A1 |
The present invention relates to a mashing and filtration step in a brewing process and to a composition useful in the mashing and filtration step of a brewing process. The mash is prepared in the presence of enzyme activities comprising...
|
|
WO/2005/058947A1 |
The present invention describes The present invention relates to yeast strains with improved carbohydrate fermentation capacity, in particular to strains transformed with a gene encoding an improved hexose transporter gene, more in parti...
|
|
WO/2005/056746A1 |
It is intended to provide a fermented malt beverage which has a rich taste ensured by using malt at a high ratio in the starting materials and yet has a refreshing feel, i.e., a crispy flavor during passing through the throat. Namely, a ...
|
|
WO/2005/051085A1 |
A method for increasing the soluble fiber content of fermented foods by adding pyrodextrin, especially a pyrodextrin in which the linkages have been highly randomized, to the foodstuff before the fermentation step. The enzymes involved i...
|
|
WO/2005/048724A2 |
Shelf-stable food products are provided in the form of at least partially hydrated foods having a water activity of at least about 0.65 and with a sufficient amount of an added acidulent to give the food an acidic pH of up to about 6. Th...
|
|
WO/2005/044971A1 |
The invention relates to a method for boiling wort used in the production of beer. According to the inventive method, the wort is boiled in a wort copper (1) in which an inner boiler (6) comprising a superimposed thin-film distributor (3...
|
|
WO/2005/042690A2 |
A method and apparatus for monitoring a liquid undergoing anaerobic fermentation in a vessel is disclosed. The apparatus comprises an airlock containing a fluid for sealing the vessel and means (40, 42) to detect passage of bubbles throu...
|
|
WO/2005/042265A2 |
The present invention provides a greeting card for mailing at least one consumable product to a recipient and a method for mailing consumable products, especially chewing gum. The package includes a housing including a location for posta...
|
|
WO/2005/040329A1 |
The invention relates to a lauter tun (01, 15, 20) for running off beer wort (09). Said lauter tun (01, 15, 20) comprises a false bottom (05, 16, 21) for retaining the cake of spent grains (07), which is used as a filtering layer. The fa...
|
|
WO/2005/034655A1 |
A continuous method for the reduction of microorganisms or enzymes pesent in liquid beer and wine product is disclosed.In the embodiment, the pressure in the flow regiions is maintained at a level which is sufficient to keep the carbon d...
|
|
WO/2005/032496A2 |
The invention provides hydrolases, polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. In one aspect, the invention is directed to polypeptides, e.g., enzymes, having a hydrolase activit...
|
|
WO/2005/033259A1 |
A method of enhancing the taste of a beer with a mineral additive. The mineral additive comprises soluble compounds of the following minerals to the following ranges of final concentrations of the respective element in the finished beer,...
|
|
WO/2005/030919A1 |
One aspect of the present invention is concerned with a composition comprising caramelised carbohydrate, which composition, when dissolved in water at a dry solids content of 0.1 wt.%, exhibits: i. an absorption at 280 nm (A280) that exc...
|
|
WO/2005/028610A2 |
The present invention is concerned with a method for enhancing the foam properties of a number of beverages by incorporating foam-enhancing formulations comprising labiatae herb material either to the finished beverage or into a step in ...
|
|
WO/2005/027665A1 |
The present invention is concerned with a method for enhancing the flavor shelf life of beverages, including beer and other malt beverages, by incorporating Labiatae herb extracts either to the finshed beverage or into a step in the manu...
|
|
WO/2005/020707A2 |
An expandable container for storing, transporting, and heating/cooking a microwavable food product, and method for forming the same is disclosed. The container expands into a substantially upright solid wall structure upon heating or ope...
|
|
WO/2005/021633A2 |
The present invention relates to a composition for use in making a starch-based food or beverage container, the formulation allowing the container to be water resistant for a usable amount of time without the need for coatings or similar...
|
|
WO/2005/016031A1 |
Methods to reduce the astringency of substances such as foods and beverages are provided by combining with a non-reducing disaccharide. Compositions exhibiting reduced astringency are also provided.
|
|
WO/2005/014771A1 |
Disclosed is an alcohol mixture that comprises a product of fermentation that is treated with calcium under conditions suitable to precipitate sulfurous proteinaceous material. The invention also provides a method of producing a blended ...
|
|
WO/2005/007793A1 |
A method of controlling the foam generated during a beer wort fermentation is provided in which the pressure in the wort - containing tanks such as a fermentor is varied according to a cycle which allows the pressure to rise to a value p...
|
|
WO/2005/006890A2 |
A food, beverage, condiment, spice or salad dressing (190) designed to enhance the human metabolism includes a food, beverage, condiment, spice, or salad dressing base (110) and a human metabolic supplement comprising an ingredient selec...
|
|
WO/2005/007794A1 |
The invention concerns a biological method for decontaminating mycotoxins present in a liquid food product by adsorbing them onto insoluble vegetable fibers, and a brewing method comprising at least one decontamination step according to ...
|
|
WO/2005/007795A1 |
A method of fining a beverage which contains unwanted components, the method including the step of contacting a keratinous material with the beverage for a time period which is sufficient to enable complexation between the keratinous mat...
|
|
WO/2005/005592A1 |
The invention relates to a device (1) for malting cereals comprising a tower (2) consisting a certain number of stories which are separated from each other by storey floors (9, 10), each storey comprising an air-proof carrier plate (13) ...
|
|
WO/2005/005593A1 |
A sparkling alcoholic beverage of prolonged froth duration. There is provided a process for producing a sparkling alcoholic beverage, comprising fermenting a prefermentation solution, characterized in that the prefermentation solution is...
|
|
WO/2004/113435A1 |
The present invention relates to a composition, which can be referred to as a biopolymer, including fermentation solid and thermoactive material. The present invention also includes methods of making the biopolymer, which can include com...
|
|
WO/2004/111218A2 |
The present invention relates to methods for producing isolated polypeptides having glucoamylase activity, filamentous fungal host cells comprising nucleic acid sequences encoding the polypeptides, and using the polypeptides.
|
|
WO/2004/106483A1 |
A process for producing malt-based drink, in which any components, affecting flavor, froth quality, flavor stability and suspension stability, of the malt-based drink can be regulated by separating dried malt barley as a raw material for...
|
|
WO/2004/092321A1 |
The invention relates to a device for brewing beer, especially a wort pan (1), which comprises a container base (2) for receiving a reservoir of wort (3). The device comprises an internal boiler (4) disposed inside the container base (2)...
|
|
WO/2004/090128A1 |
The present invention relates to a method for immobilising microorganisms (particularly yeasts or bacteria), a related material, and the use thereof in fermentation or bioconversion. Specifically, the present invention relates to the imm...
|
|
WO/2004/085602A2 |
The invention provides a method of producing a fermented beverage. A starch hydrolysate is fermented in the presence of yeast, a soluble nitrogenous yeast nutrient source, and an enzyme that releases fermentable carbohydrates from the st...
|
|
WO/2004/085603A1 |
The present provides the use of N-acetyl glucosamine or alcoholic product acceptable derivatives as additive in beer, low damaging beer that comprises N-acetyl glucosamine or alcoholic product acceptable derivatives and the method manufa...
|
