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WO/2024/153545A1 |
A method is provided to improve resource-efficiency in beer production by enabling production of a non-fermentable beverage by use of brewer's spent grain, BSG. The method comprises: obtaining (203) BSG from a process of producing beer, ...
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WO/2024/153667A1 |
The invention relates to a process for energy recovery and/or energy saving in the brewing and/or in the distilling of a brewing liquid (1a), comprising the following steps: a) providing a wort kettle (1) with a brewing liquid (1a); and ...
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WO/2024/147745A1 |
Beer simultaneously containing inactivated yeast and live probiotic bacteria cultures. A method of obtaining beer is characterized in that the base beer containing no more than 0.5% by volume of ethanol and a hop bitterness level no high...
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WO/2024/141391A1 |
A method 100 for monitoring a fermentation process of a medium in a closed fermentation tank having at least one outlet opening comprises: determining (110) a temporal sequence of CO2 flow measurement values from a gas stream from the fe...
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WO/2024/143397A1 |
Provided is a beer-flavored beverage wherein the content of 2,2,4-trimethyl-1,3-dioxolane is 400 μg/L or more. Also provided is a beer-flavored beverage wherein the content of propyl acetate is 150-600 μg/L. Also provided is a beer-fla...
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WO/2024/143082A1 |
Provided is a beer-flavored beverage having an alcohol percentage of 10.0 (v/v)% or greater and a real extract concentration of 11.8 (w/w)% or greater.
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WO/2024/143083A1 |
Provided is a beer-flavored beverage having an alcohol content of 10.0 (v/v)% or more and a maltotetraose concentration of 0.007 g/100 mL or more.
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WO/2024/137569A1 |
The present invention relates to methods of treating whole stillage with a xylanase to increase the solids content by increasing the protein content in thin stillage.
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WO/2024/134432A1 |
The invention provides bioactive foods, beverages, compositions and ingredients comprising a beta-endorphin (BND) peptide in a bioactive form, and methods and compositions useful for producing a beta-endorphin (BND) peptide in a bioactiv...
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WO/2024/136896A1 |
A system and method for improved fermented beverage concentrate is described. One embodiment includes a method for producing a fermented beverage concentrate, the method comprising: fermenting a first fermentable aqueous product to produ...
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WO/2024/135810A1 |
Provided is a packaged beverage in which a beverage is filled in a container, wherein a redox potential is adjusted to 5.00 mV or less by using a hydrogen generating material.
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WO/2024/124016A1 |
Disclosed are methods of freezing material that is susceptible to breakage at undesirable places or times, wherein the freezing is performed with reduced risk of such breakage occurring, and methods for recovery of valuable component fro...
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WO/2024/122615A1 |
Disclosed is a beer-flavored alcoholic beverage in which the total content of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) is 500-903 ppb and the total content o...
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WO/2024/115234A1 |
In a brewing system having: a hot-water stratified storage tank (2) with a high-temperature region (2') and a low-temperature region (2"), which hot-water stratified storage tank has at least one high-temperature water inlet (20, 21, 22)...
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WO/2024/101547A1 |
The present invention relates to a method for preparing beer fermentation liquid, a method for making bread using same, and bread produced thereby. According to the present invention, beer is used as a fermentation starter ingredient and...
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WO/2024/078714A1 |
The present invention relates to a method for production of a brewer's wort using sorghum in the grist.
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WO/2024/073850A1 |
Disclosed are methods and systems for degrading deoxynivalenol (DON) in cereal grains such as barley, using plasma activated water (PAW) in grain steeping to reduce the concentration of DON in cereal grains.
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WO/2024/076698A1 |
Compositions which include hop materials infused with exogenous flavorant matrix and methods for infusing hop materials with a flavorant matrix are provided, wherein the method includes emulsifying a flavorant additive into a carrier sys...
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WO/2024/068943A1 |
The invention refers to a method for the production of microbial biocapsules comprising: (a) cultivating the filamentous fungus by vortex agitation and sonication, followed by inoculation and incubation, obtaining cultured filamentous fu...
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WO/2024/062490A2 |
A system for reducing the sugar content of a beverage, wherein the system comprises: (i) at least one ultrafiltration (UF) unit comprising: a housing defining an inner UF chamber fluidly coupled to a UF inlet port, a UF permeate outlet p...
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WO/2024/056105A1 |
A whole-wheat barrel-aged strong Lager beer, the alcohol degree of the whole-wheat barrel-aged strong Lager beer is 10% vol to 12% vol, the bitterness is 20 BU to 60 BU, the original wort concentration is 22° P to 25° P, the real ferme...
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WO/2024/058154A1 |
The object of the present invention is to provide a distillation apparatus for a distilled liquor, a method for producing a distilled liquor, and a distillation system for a distilled liquor, which are capable of reducing CO2 emissions w...
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WO/2024/052534A1 |
The invention relates to a bottling plant for the food industry and to a process for preparing a chemical product for a machine in the food industry. The machine can in particular be a labelling machine, a filling means, a conveyor belt,...
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WO/2024/052355A1 |
The invention provides a continuous method of producing dried malted grains, said method comprising: • providing a continuous stream of steeped grains having a water content of at least 30 wt.%; • transporting the stream of steeped g...
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WO/2024/053297A1 |
The present invention addresses the problem of providing a beer-taste alcoholic beverage having an enhanced feeling of carbonation. As a means for solving the problem, provided is a beer-taste alcoholic beverage having a viscosity of 2.0...
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WO/2024/047225A1 |
A beverage comprising at least one fermentative extract, characterized in that the fermentative extract is obtained from at least one agricultural secondary flow, the at least one agricultural secondary flow being an agricultural seconda...
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WO/2024/046843A1 |
The present invention relates to liquid beer concentrate having a water content of 25-90 wt.%, a carbohydrate content of 5-50 wt.%, a protein content of 1-6 wt.% and an ethanol content of 0-50 wt.%, said liquid beer concentrate comprisin...
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WO/2024/028050A1 |
The invention relates to a method for producing a hop extract emulsion, at least having the following steps: providing a hop extract, mixing the hop extract with water, wherein the mass ratio of water to hop extract is 40:60 to 95:5 (wat...
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WO/2024/025046A1 |
The purpose of the present invention is to provide a method for producing a potato beer having excellent taste and flavor compared to existing potato beers and having a similar taste and flavor to existing conventional beers. The present...
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WO/2024/020099A1 |
Methods are described for increasing the concentration of one or more bio-actives in grains, and in some instances, the specific bio actives gamma aminobutyric acid (GABA) and/or Avenanthramide (AVA). The increased concentration of the o...
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WO/2024/018146A1 |
The present invention relates to a device for the microbiological stabilisation of a liquid, comprising: a helical transparent tube (1) having an internal diameter (di) between 0.2 and 20 mm, wherein the ratio of the internal diameter (d...
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WO/2024/020528A1 |
Methods and compositions for use in growth of pink-pigmented facultative methylotrophs (PPFM) and/or methanotroph bacteria are provided herein, wherein the fermentation comprises hop acids to inhibit growth of bacterial contaminants.
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WO/2024/002539A1 |
The invention relates to a device (V) for recovering a protein-containing coagulate from a wort, comprising a multi-chamber system and filter fabrics (F1, F2) made of a polyamide having an average pore size of from 25 to 80 μm. The inve...
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WO/2024/003160A1 |
The patent is related to use of one or more Pichia kluyveri strains for inhibiting or delaying growth of Saccharomyces spp. in beverages, preferably beverage with reduced alcohol content. Provided herein are also Pichia kluyveri deposite...
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WO/2024/005054A1 |
Provided is a processed food product which has a xanthine/pyroglutamic acid ratio between the xanthine content (units: μg/g) and the pyroglutamic acid content (units: μg/g) of 0.0200 or less and a pyroglutamic acid content of 40 μg/g ...
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WO/2023/249498A1 |
Disclosed are methods of epigenetic modification of microbes, including yeast and yeast starter cultures for use in fermentation of food products. The methods comprise contacting the microbe, yeast or yeast starter culture with an epigen...
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WO/2023/248557A1 |
The present invention relates to: a beer-like sparkling beverage having a phenylacetic acid concentration of 0.003-1.0 ppm in the beverage; a beer-like sparkling beverage having a phenylacetaldehyde concentration of 0.035-1.0 ppm in the ...
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WO/2023/243534A1 |
The present invention provides a method for improving the flavor of a lemon-flavored beverage, the method being a method for improving the flavor by enhancing the lemon fragrance of a lemon-flavored beverage, and being characterized in t...
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WO/2023/233680A1 |
A method for manufacturing a beer-taste beverage that comprises a mixing step for mixing a beer-taste stock solution at 3.0-15.0°C and an edible aqueous solution at 3.0-15.0°C.
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WO/2023/234308A1 |
There is a demand for a beer-taste wort having less grain odor. The beer-taste wort has a ratio ((B)/(A)) of an original extract concentration (unit: mass%) (B) to an alcohol content (unit: (v/v)%) (A) of 2.50 or less.
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WO/2023/234276A1 |
Provided is a method for producing a beer-flavored beverage, the method comprising a mixing step for mixing a beer-flavored starting liquid, an edible aqueous solution, and a cooling agent. The method satisfies conditional expression (1)...
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WO/2023/229977A1 |
A method of purifying a hop raw material includes subjecting the hop raw material to a first processing step to form a hop oil extract substantially free of lipids, waxes, flavonoids, and plant matter, collecting the hop oil extract, and...
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WO/2023/225565A2 |
A precooler apparatus and method for using the same, used in combination with a downstream heat exchange system for increasing the speed of cooling beerwort and enabling a lower final temperature of the cooled beerwort. The precooler is ...
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WO/2023/222227A1 |
The present invention relates in a first aspect to a method for producing L-glufosinate. The method comprises a step (b) in which bialaphos is reacted to give L-glufosinate, wherein the reaction according to step (b) is catalyzed by a C-...
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WO/2023/214077A1 |
The invention relates to a peeled chit malt, said malt having the following combination of features: • a moisture content of less than 15 wt.%; • an alpha-amylase activity of less than 58 Dextrinizing Units (DU) per gram of dry matte...
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WO/2023/214080A1 |
The invention provides a malted dehusked barley having the following combination of features: • a moisture content of not more than 10 wt.%; • a colour value of less than 22 EBC; • an alpha-amylase activity of less than 58 Dextrini...
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WO/2023/213424A1 |
The invention relates to methods of producing a brewer's wort comprising adding to a mash a mature thermostable variant of a parent glucoamylase at least 70% identical to SEQ ID NO:1, SEQ ID NO:6, SEQ ID NO:7, SEQ ID NO:8 or SEQ ID NO:10...
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WO/2023/212414A1 |
A method for cryogenically processing hops includes: simultaneously cryogenically cooling a plurality of hop cones and fracturing each hop cone of the plurality of hop cones into one or more respective fractured hop pieces using a cryoge...
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WO/2023/205348A1 |
A rapid method of brewing malt beverages having 0.00-0.49% alcohol by volume, with the use of yeast in aerobic or anaerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth...
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WO/2023/198858A1 |
The invention relates to a method for producing beer or another beverage and a protein-containing product on the basis of grains, in which: - a mash is produced from malted and/or unmalted grains, - the mash is fractionated into a first ...
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