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WO/2021/173030A1 |
The invention relates to processing brewing industry waste. A device for crushing brewers' spent grain comprises a loading container connected to a crushing unit. The loading container is equipped with a means for moistening the brewers'...
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WO/2021/170827A1 |
The present invention relates to a method for producing a beverage, preferably a fermented beverage with improved oxidative and colloidal stability. The present invention further relates to a beverage produced by a method for producing a...
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WO/2021/160458A1 |
The invention relates to a method for propagating yeast cells (2) in a yeast propagation process (P), which is performed prior to a fermentation process (G) for foodstuff production, particularly a fermentation stage in beer production, ...
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WO/2021/163439A1 |
The present invention relates to flavor stabilized beers and to methods of making flavor stabilized beers. More specifically, the instant disclosure provides methods and compositions for the production of flavor stabilized beer having lo...
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WO/2021/160837A1 |
The present invention relates to a malting plant for germinating and kiln-drying grain, having a heating unit in which a heating device is installable and at least one expandable germination-kiln-drying unit. The germination-kiln-drying ...
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WO/2021/155435A1 |
The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with a non-coeliac gastrointestinal sensitivity. In particular, the present invention relates to methods of produci...
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WO/2021/144829A1 |
Provided is an oral composition that imparts fine foaming properties to foaming foods and drinks such as beer and improves the taste of alcoholic beverages. It was found that a Coix seed extract, obtained through the hot water extracti...
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WO/2021/146056A1 |
Methods and systems are provided that process beer into an oxygen-stable long shelf life spirit. The process includes introducing oxygen into the beer and heating the beer to a temperature within a predetermined temperature range and all...
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WO/2021/131923A1 |
The purpose of the present invention is to provide: a substance that is useful for imparting a rich taste to a beverage or food; and a method for imparting a rich taste to a beverage or food. The present invention relates to a sugar-modi...
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WO/2021/115692A1 |
The present invention relates to a carbonated beverage containing: - 900-988 mg/g water; - 3-60 mg/g ethanol; - 0.2-8 mg/g dissolved carbon dioxide; - 0-4 mg/g protein; - ethyl acetate in a concentration of 1-20 mg per gram of ethanol; -...
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WO/2021/113124A1 |
A grain food product washing and hydrating system includes a mass-flow designed vessel. The vessel includes an upper wash section in the form of a cylinder. The wash section receives the grain food product and mixes the same with a fluid...
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WO/2021/108782A1 |
The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for making and using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97%...
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WO/2021/105199A1 |
There is provided a system comprising at least one beverage preparation module comprising a) a container containing a computer-controlled beverage producing unit, b) a device for wireless data communication based on cellular wireless com...
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WO/2021/105521A1 |
The present invention relates to a method for the reduction of aroma loss during the production of ethanol-reduced and ethanol-free beverages.
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WO/2021/099867A1 |
The invention relates to a method for optimising green malt for a brewing process, wherein said green malt is cut up into cut green malt in a first fragmentation step and wherein said cut-up green malt is ground into fragmented green mal...
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WO/2021/092303A1 |
Methods and systems are described that produce a nonalcoholic beer. The method includes heating water within a container, adding selected components to the water including at least one salt or at least one acid, bringing the water to a b...
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WO/2021/087236A1 |
The invention pertains to the field of malt extracts. The invention covers light-colored malt extracts, and processes for preparing light-colored malt extracts from wort using an antifoaming agent. The malt extracts according to the inve...
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WO/2021/080104A1 |
A device for processing ice for ice beer according to an embodiment of the present invention comprises: a body positioned in the vertical direction, a pair of installation tables being formed on the upper portion of a surface of the body...
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WO/2021/080450A1 |
The group of inventions relates to the food industry, and more particularly to a method and device for transforming brewer's spent grain (BSG). The invention makes it possible to increase the level of recovery of edible fractions from BS...
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WO/2021/069092A1 |
A process for producing an alcohol-free or low-alcohol beer comprises the following steps: Mashing, wherein malt with water is subjected to a predetermined first temperature profile to produce a beer wort; removing solid mash constituent...
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WO/2021/063901A1 |
Tannin-based clouding agents are described that when combined with a beverage, such as beer, provide to the beverage a high haze value that is stable over prolonged storage, as well as other benefits. The tannin-based clouding agents inc...
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WO/2021/050263A1 |
Methods and systems are provided that suppress or arrest oxidation in beer by altering the pH level of beer to a neutralized state. An appropriate pH level for the beer, where oxidation reactions are suppressed, is determined and the bee...
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WO/2021/038003A1 |
The present invention relates to barley plants having grains with altered grain protein content due to mutation of the NAC transcription factor gene NAM-1. In particular, the invention relates to barley plants having grains with a grain ...
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WO/2021/041174A1 |
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 and an enhanced d...
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WO/2021/038048A1 |
The invention relates to yeast strains with useful characteristics, including not being capable of producing phenolic off-flavors and/or not capable of utilizing maltose or which has limited ability to utilize maltose. Also provided is m...
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WO/2021/034191A1 |
The invention relates to methods of producing an alcohol-reduced fermented beverage, and to a resulting alcohol-reduced fermented beverage. The invention further relates to an use of a fermentative yeast that is not capable of completely...
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WO/2021/032965A1 |
An apparatus for brewing and dispensing a beverage comprising a fermentation container for containing and fermenting a beverage, the fermentation container comprising a first outlet, and a collector for collecting waste from the fermenta...
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WO/2021/028405A1 |
The present disclosure provides processes for the production of protein and fibre compositions from brewer's spent grain. The process comprises micronising dried brewer's spent grain using a pin mill and fractionating the micronised brew...
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WO/2021/028509A1 |
The present invention provides a process for the production of a protein powder having an improved solubility and taste profile from brewer's spent grain. The process comprises nanofiltration at a specified applied pressure. The present ...
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WO/2021/024875A1 |
Provided is a food and beverage composition having a total content of D-aspartic acid and D-glutamic acid per Brix (°), (mg/L)/Brix, of 30 or greater. This composition is useful in fields such as foods and beverages.
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WO/2021/024874A1 |
This composition for foods and beverages has the mass ratio of the total content of D-isoleucine, D-leucine, and D-valine, to the D-alanine content (i.e., D-isoleucine, D-leucine, and D-valine/D-alanine) of at least 0.1. The composition ...
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WO/2021/018480A1 |
The present invention relates to a method for providing a cell culture, comprising the steps of: filling a substrate into a propagator, inoculating the substrate in the propagator with a first cell culture, propagating the cell culture i...
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WO/2021/013952A1 |
The invention relates to a starch-derived beverage comprising 4-20 wt.% carbohydrates, said beverage containing, calculated by weight of carbohydrates: • 5-65 wt.% of glucose; • 0-65 wt.% of fructose; • 0-50 wt.% of sucrose; • 0....
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WO/2020/257764A1 |
The present invention relates to natural aqueous essence compositions comprised of flavor and aroma constituents from hops. The invention also relates to methods for adding flavor and aroma to beers, ciders, meads, or other fermented bev...
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WO/2020/249819A1 |
The invention provides a method of producing a low alcohol beer, comprising the steps of: - providing an alcoholic malt beverage; - subjecting the alcoholic malt beverage to a de-alcoholization step to produce a low alcohol malt beverage...
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WO/2020/230801A1 |
The purpose of the present invention is to provide: a packaged beverage having excellent preservation stability of isoxanthohumol; and a method for improving the preservation stability of isoxanthohumol. The present invention relates to ...
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WO/2020/222650A1 |
Malt is produced from cereals via steeping followed by germination and kilning. The steeping process comprises only one prolonged immersion step during which the steeping water is continuously purified. This insures a continuous conditio...
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WO/2020/223260A1 |
A process of producing crystal malt in which a batch of malted grain or germinated malt having a first moisture content is provided. The batch is heated by mircowaving or steaming such that at least 85% of the batch saccharifies. During ...
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WO/2020/215135A1 |
The present invention describes a method for preparing a packaged syrup (9) in small-volume packages, such as: sachets, capsules, post-mix barrels and kegs for use in preparing instant beer (CI). To this end, chilled sparkling water (10)...
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WO/2020/216582A1 |
The invention relates to a method for determining and/or monitoring the concentration of maltodextrin and/or maltose in a mashing process, having the following steps: - providing a mash, - heating the mash to at least one specifiable tem...
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WO/2020/218295A1 |
A method for producing a beverage, comprising adding an herb/spice treatment product that has been produced by treating a liquid containing an herb/spice in a closed container under the conditions including a temperature of 100 to 140°C...
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WO/2020/214501A1 |
Methods and systems are described that filter and stabilize ultra-high gravity alcoholic beverages produced by forward osmosis. A rough ultra-high gravity alcoholic beverage may be received from a dewatering system and then passed on to ...
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WO/2020/204722A1 |
The invention relates to a fermented beverage as well as a method of producing a fermented beverage, particularly a beer or beer-like beverage, with an ethanol content of between 0.0% and 1.0% by volume, the method comprising providing a...
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WO/2020/192991A1 |
The invention makes available a germination box having a container for receiving grain, wherein the container has a base. A beam is arranged inside the container. Arranged on the beam is a conveyor device, in particular a worm screw, whi...
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WO/2020/181742A1 |
Disclosed are a healthy light beer and a preparation method therefor, which fall within the technical field of beer and can resolve the current situation whereby there is no healthy light beer in China at present. The healthy light beer ...
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WO/2020/181741A1 |
A light beer mashing formula, a beer produced therefrom, and a preparation method therefor, constituted by malt and a syrup of a high real degree of fermentation, where the malt is constituted by malted barley, malted wheat, and roasted ...
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WO/2020/181743A1 |
A malt formula of whole-wheat light-flavored black beer, beer obtained thereby, and a preparation method thereof. The invention adopts ale malt in combination with chocolate malt and roasted barley, wherein the ale malt has a color value...
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WO/2020/181744A1 |
Disclosed are a whole-wheat light-flavor-type dark beer and a preparation method therefor, which fall within the technical field of beer and can resolve the current situation whereby there is no whole-wheat light-flavor-type dark beer in...
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WO/2020/170517A1 |
The present invention relates to a fermented alcoholic beverage comprising a blue anthocyanin-containing plant raw material as an ingredient.
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WO/2020/165929A1 |
Method to produce a fermented must (FW) with low alcohol content, the fermented must (FW) is diluted to obtain a low alcohol content drink.
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