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Matches 1 - 50 out of 4,397

Document Document Title
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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...  
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...  
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 ...  
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.  
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 ...  
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...  
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....  
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...  
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...  
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 ...  
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...  
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 ...  
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)...  
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...  
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...  
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 ...  
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...  
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...  
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 ...  
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 ...  
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...  
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...  
WO/2020/170517A1
The present invention relates to a fermented alcoholic beverage comprising a blue anthocyanin-containing plant raw material as an ingredient.  
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.  
WO/2020/160644A1
A fermentation apparatus and method for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connected to the headspace located above a fermentable beverage in a fermenta...  
WO/2020/157891A1
A beer-taste beverage comprising 3-mercaptohexan-1-ol (3MH), wherein the mass ratio (3MH(ppt)/α-acid(ppm)) of the content of 3MH relative to the content of α-acid is at least 180. The present invention makes it possible to provide a ta...  
WO/2020/157890A1
The present invention provides a beer-taste beverage that includes anserine and an iso-α-acid, the anserine content of the beer-taste beverage being 280-600 ppm. According to the present invention, it is possible to provide a beverage t...  
WO/2020/159964A1
In one aspect, the disclosure relates to a method of fermentation, in which a microorganism converts a fermentable carbon source to a fermentation product, such as alcohol. In the disclosed process, at least a portion of the fermentation...  
WO/2020/157892A1
A beer-taste beverage comprising 4-mercapto-4-methylpentan-2-one (4MMP), wherein the mass ratio (4MMP(ppt)/α-acid(ppm)) of 4MMP relative to α-acid is at least 45. The present invention makes it possible to provide a tasty beer-taste be...  
WO/2020/077331A3
Disclosed are variant α-amylases having mutations that improve enzyme stability in the presence of chelants, methods of designing such variants, and methods of use, of the resulting variants. The variant α-amylases are particularly use...  
WO/2020/145258A1
Provided is a production method that is for a fermented malt beverage, and that inhibits a rapid increase in transmembrane pressure difference and enables a filtration operation to be performed for an extended period of time, even though...  
WO/2020/146786A1
A beverage system that produces a beer includes a first source comprising uHGB, a second source including a carbonated and/or nitrogenated water, a first fluid line fluidly coupled to the first source and configured to allow the uHGB to ...  
WO/2020/145261A1
Provided is a production method that is for a fermented malt beverage, and that inhibits a rapid increase in transmembrane pressure difference and enables a filtration operation to be performed for an extended period of time, even though...  
WO/2020/141363A1
The object of the invention is to provide an arrangement for brewing homemade beer per serving, which comprises an industrial stage of an industrial arrangement performing pre-fabrication and a domestic stage for home use performing ferm...  
WO/2020/109142A1
In order to provide for highly effective maceration of the mash in a brewing device, particularly for beer, which comprises at least one mash tun (1) and a wort boiling tank (2), the invention proposes arranging, in the at least one mash...  
WO/2020/086430A3
The present invention relates to methods of mashing 100% adjunct grists. More specifically, the instant disclosure provides methods and compositions wherein an alpha-amylase in combination with an maltogenic alpha amylase and/or glucoamy...  
WO/2020/111388A1
A beverage maker according to one embodiment of the present invention comprises: a fermentation tank having a space in which a beverage is to be produced; a temperature controller for controlling the temperature of the fermentation tank;...  
WO/2020/104478A1
The present invention relates to novel applications of hop acids and formulations using hop acids. More specifically, the present invention relates to formulations comprising hop acids to stabilise or emulsify hop oils or other essential...  
WO/2020/104674A1
A process for obtaining a concentrated flavour mixture from a malt-based beverage, the process comprising: - providing a malt-based fermented liquid; - subjecting the malt-based fermented liquid to a CO2 or N2-stripping step or, at least...  

Matches 1 - 50 out of 4,397