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7629009 |
Highly selective molecular confinement for the prevention and removal of taint in foods and beverages
A means of preventing TCA taint from contaminating liquid foods and beverages is provided having of incorporating molecular sieves into the manufacturing process and/or packaging materials in order...
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7497955 |
Method of dewatering thin stillage processing streams
A method dewatering thin stillage process streams generated in the processing of grain to ethanol comprising adding to the process streams an effective flocculating amount of an anionic copolymer...
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7494675 |
Process for the production of animal feed and ethanol and novel animal feed
A method for the production of ethanol and a modified animal feed is provided. The method replaces the starch in known corn-based animal feed with biomass fiber treated to make it more digestible...
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7494589 |
Industrial process for food liquids decontamination from chemical and/or biological contaminants
Procedure for the decontamination of a food liquid from one or more chemical and/or biological contaminants, based on the contact of said liquid with at least a biocompatible membrane, to which...
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7420105 |
Barley for production of flavor-stable beverage
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...
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7244456 |
Mushroom wine
The present application discloses a process for making mushroom wine.
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7214402 |
Method and apparatus for distributed production of beer
The present invention calls for the establishment of a centralized facility for the production of unfermented, undiluted, and unprocessed hopped wort using a single source of water. The hopped wort...
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7175864 |
Process for producing a malt beverage having improved foaming properties and product produced therefrom
A brewed malt beverage having improved foaming properties due to the addition of caffeine.
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7162784 |
Apparatus and method for channelizer drum reformer
An apparatus and method for reforming deformed drums. Deformed drums are placed over an apparatus that expand a series of arms as a user exerts a force generally downward and outward along a...
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7132119 |
Method for producing beer
The present invention provides a method for producing beer comprising filtering beer through a porous membrane until such time that the porous membrane is in need of cleaning, contacting the porous...
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7131370 |
Centrifugal separating device and method of clarifying must during the production of wine
The invention relates to a centrifugal separating device and method for clarifying must during wine production, especially with a separator ( 7 ). Gas and/or gelatine and/or other additives are...
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7128934 |
Drink-extracting bag equipped with holding element
A support-equipped extracting bag for a drink, for example coffee, comprises
an extracting bag member 2 containing therein a drink material to be extracted and having a front face section ...
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7115289 |
Method of manufacturing fermented malt beverages
Fermented malt beverages with reinforced filling taste and fullness of mouthfeel are manufactured by addition of α-glucosidase prior to a heat treatment in a wort production process in the course...
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7115290 |
Hopped malt beverage having enhanced light stability
An improved process for the production of a hopped malt beer wherein a processing liquid containing riboflavin is hopped to form the desired beverage. The improvement comprises subjecting that...
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7052724 |
Method of producing active dry yeast
A novel technique is provided for drying a yeast for brewing and a method of producing alcoholic beverages by using the yeast. It is intended to provide a method of producing a dry yeast which has...
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7022354 |
Process for producing fermentation product
A process for producing a fermentation product by effecting fermentation with the use of a bioreactor having an immobilized microorganism located therein, characterized in that a non-flocculent...
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7008652 |
Method for production of a flavorless malt base
A flavorless, odorless and colorless malt base is produced by preheating a malt base derived from malt grains in aqueous solution in the presence of an activated charcoal absorbent to remove...
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6814992 |
Anaerobic fermentation method and apparatus
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 an...
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6805885 |
Fermentation vat
An automatically operating fermentation vat for wine-making establishments includes a main vat ( 2 ), an upper vat ( 4 ) over the main vat, an uplift pipe ( 8, 12, 10, 24, 26 ) for feeding the...
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6793957 |
Process for the preparation of herbal wines from Himalayan berries
The present invention relates to a process for the production of herbal wines from Himalayan ripe berries namely as Palam Queen from ripe berries of Berberis lycium, Palam Belle from fruits of ...
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6703055 |
Wine fermentation cap management and pomace removal
A wine fermentation device for fermenting wine, and skins, seeds and stems which form a cap. The device includes a tank having cylindrical walls, an axis and a bottom. One or more optional interior...
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6699515 |
Process for the production of alcoholic beverages using maltseed
The invention relates to a process for the production of alcoholic beverages such as beer or whiskey with a mixture of enzymes comprising an endo-β(1,4)-xylanase, an arabinofuranosidase, an...
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6689401 |
Non-alcoholic beer
A method of brewing a malt beverage having a low alcohol content is disclosed. A malt and cereal infusion having an extract content below about 14% is prepared, and boiled to obtain a wort. A...
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6660915 |
Low lipoxygenase 1 barley
Barley plants having reduced lipoxygenase-1 enzyme activity are provided, for example, barley plants expressing mutant LOX-1 protein. The barley plants of the invention are useful in the production...
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6569653 |
Method for producing ethanol with frequent input of yeast
In this process for producing ethanol by enzymatic treatment of a must of a starchy plant material with yeasts of the genus Saccharomyces, all the old yeasts are replaced with fresh yeasts in order...
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6490965 |
Airlock assembly supporting bloop detection device
An airlock assembly for allowing fermentation gasses to escape from a sealed fermentation vessel and preventing ambient gasses from entering the fermentation vessel and including a structure for...
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6468566 |
Ferulic acid decarboxylase
The present invention relates to a protein having the amino acid sequence represented by SEQ ID NO: 1, or a protein having ferulic acid decarboxylase activity and having an amino acid sequence...
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6419829 |
Membrane process for making enhanced flavor fluids
A process using a hydrophobic membrane separation process for making an enhanced flavor fluid, particularly a low-alcohol brew, having improved flavor is disclosed.
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6391296 |
Method of stabilizing useful protein and useful protein compositions
A method of stabilizing a useful protein by mixing a useful protein and an aqueous solution of a compound having the basic structure of arabic acid, and a stabilizied useful protein compositon...
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6326185 |
Method for decontaminating yeast
An improved method for reducing colony forming units bacteria in yeast is disclosed. The method involves contacting the yeast with a hop acid in an amount sufficient to give a final concentration...
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6260474 |
Sediment collection
A stopper including a collection receptacle, characterized in that the stopper is provided with a valve that permits flow of sediments into said collection receptacle, wherein the valve may be...
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6203826 |
Process for making a low-alcohol wine
A process for making a low-alcohol wine is provided. The process includes the steps of separating grape juice into a high-sugar fraction and a low-sugar fraction prior to fermentation, blending...
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6197356 |
Process for preparing hypoallergenic foods
Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with...
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RE36897 |
Methods for chill treating non-distilled malted barley beverages
A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort...
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6033887 |
Dehydrated polysaccharide gel containing microorganisms, a sugar and a polyol for producing fermented drinks
Improved fermentation activity of microorganisms in a polysaccharide gel such as an alginate gel is obtained after dehydration, staorage and rehydration by soaking the gel containing the...
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6017568 |
Process for the continuous boiling of wort
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6013288 |
Process for manufacturing beer
A process for manufacturing beer having a reduced content of purine compounds by using wort having a reduced content of purine nucleosides as a result of decomposing purine nucleosides into purine...
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5993865 |
Beverage and a method of preparing it
The present invention concerns a beverage containing proteins and/or peptides and is characterized in that it contains Cereal-LT and/or homologues as herein defined and/or a modified Cereal-LTP...
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5976583 |
Apparatus and method for protecting wine aging in casks from exposure to air
An apparatus for protecting wine aging in one or more cask containers from exposure to air caused by depletion of wine in such casks by providing a reservoir of wine in a flexible bag suspended...
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5906151 |
Apparatus and method for brewing an alcoholic beverage and beverage brewed by same
An apparatus for brewing an alcoholic beverage includes a plurality of wooden barrels including at least one first wooden barrel, at least one second wooden barrel, and at least one third wooden...
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5869114 |
Production of fermented malt beverages
A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort...
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5858764 |
Yeast strains for saccharide fermentation
New yeast strains providing for an enhanced rate of the fermentation of sugars, and a process to obtain such yeasts and the use of these yeasts. Yeasts capable of improved fermentation of sugars, a...
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5811305 |
Analytical method for evaluating flavor stability of fermented alcoholic beverages using electron spin resonance
Quantitative determination and evaluation of the flavor stability of fermented alcoholic beverages are performed by measuring the changes of the amount of spin adduct from the formation behavior of...
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5762991 |
Continous process of producing beer
A continuous process of producing beer is described. Starch-containing raw materials are disintegrated and are optionally processed to form malt, a wort is produced from the disintegrated and...
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5728412 |
Alcohol acetyltransferase genes and use thereof
This invention disclosed herein provides an alcohol acetyl transferase ("AATase"), an AATase encoding gene and a yeast having an improved ester producing ability due to transformation with the...
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5693526 |
Strains of yeast of saccharomyces cerevisiae and a process for the preparation of such strains of yeast
The present invention relates to a novel strain of the yeast Saccharomyces cerevisiae having accession number MTCC Y0022B211 (=NCYC 2647), which is useful for the preparation of ethanol by the...
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5648246 |
Process for the continuous preparation of wort
This invention relates to a process for the continuous preparation of wort, including the continuous enzymatic conversion of malt in one rotating disc contactor and separation of spent grain from...
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5629187 |
Process and apparatus for forming solid particles by cross-linking drops of a cross-linkable material with a cascading stream of cross-linking agent
A process and apparatus are provided for making solid Particles from an ionically cross-linkable material by cross-linking drops of the material with a cross-linking agent in the form of a falling...
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5627062 |
Preparation of a dehydrated polysaccharide gel containing microorganisms and a hydrophilic substance for producing fermented drinks
A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to...
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5627063 |
Dehydrated polysaccharide gel containing microorganisms and a hydrophilic substance
A polysaccharide gel enclosing microorganisms is soaked in a solution of a high concentration such as at least 500 g/l of hydrophilic substance and the gel is at least partially dehydrated to...
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