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11. 发明申请

US20180251807A1 Method for Fermenting Rosa sterilis var. leioclada 审中-公开
公开(公告)号：US20180251807A1
公开(公告)日：2018-09-06
申请号：US15843779
申请日：2017-12-15
申请人： JIAN MAO BIOTECH CO., LTD.
发明人： Yi-Jinn Chen , Chang-Lu Hsu , Jung-Lung Lo , Shui-Chen Huang , Hui-Ting Chan
IPC分类号： C12P39/00 , C12G3/02 , A23L19/00 , A23L33/00
CPC分类号： C12P39/00 , A23L19/00 , A23L33/00 , A23L33/135 , A23L33/14 , C12G3/02
摘要： A method for fermenting Rosa sterilis var. leioclada includes providing a fruit sample of Rosa sterilis var. leioclada. A Lactobacillus casei strain, a Bifidobacterium longum strain and a Saccharomyces cerevisiae strain are mixed in a cell number ratio of 0.3-1:0.2-0.9:1-1.8 to form a microbial mixture. The fruit sample of Rosa sterilis var. leioclada is then fermented by the microbial mixture at 22-33° C. for 6-15 days to obtain a fermented juice. A total concentration of the Lactobacillus casei strain, the Bifidobacterium longum strain and the Saccharomyces cerevisiae strain in the mixture solution containing the microbial mixture and the fruit sample of Rosa sterilis var. leioclada is between 1.5×107 and 3.5×107 CFU/mL.

12. 发明申请

US20170349887A1 Alpha-Amylases and Polynucleotides Encoding Same 审中-公开
公开(公告)号：US20170349887A1
公开(公告)日：2017-12-07
申请号：US15679805
申请日：2017-08-17
申请人： NOVOZYMES A/S
发明人： Guillermo Coward Kelly , Shiro Fukuyama , Noriko Tsutsumi , Keiichi Ayabe
IPC分类号： C12N9/30 , C12C7/04 , C12G3/02 , C12P19/14 , C12C5/00 , C12N9/26 , C12P7/06 , C12P21/02
摘要： The present disclosure relates to isolated polypeptides having alpha-amylase activity, polynucleotides encoding the polypeptides, nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing the polypeptides, and method of using polypeptides, including in ethanol production processes.

13. 发明申请

US20170267956A1 FOOD AND BEVERAGE FERMENTATION DEVICE 审中-公开
公开(公告)号：US20170267956A1
公开(公告)日：2017-09-21
申请号：US15366489
申请日：2016-12-01
申请人： James Loy Beene, JR.
发明人： James Loy Beene, JR.
IPC分类号： C12G3/02 , A23L3/00
CPC分类号： C12G3/02 , A23L3/00 , A23V2002/00
摘要： A food and beverage fermentation device including a hollow tapered body, a lip, a base, and at least one aperture. The hollow tapered body may have a wide end and an opposing narrow end adapted to be received by a container. The lip may be located along the wide end and adapted to rest upon a rim of the container. The base may extend across an inner region defined by a wall of the hollow tapered body. At least one aperture extending through the wall.

14. 发明申请

US20150337277A1 Alpha-Amylases and Polynucleotides Encoding Same 有权
标题翻译： α-淀粉酶和编码相同的多聚核苷酸
公开(公告)号：US20150337277A1
公开(公告)日：2015-11-26
申请号：US14653154
申请日：2013-12-13
申请人： Novozymes A/S
发明人： Guillermo Coward Kelly , Shiro Fukuyama , Noriko Tsutsumi , Keiichi Ayabe
IPC分类号： C12N9/30 , C12G3/02 , C12P7/06
CPC分类号： C12N9/242 , C12C5/004 , C12C7/04 , C12G3/02 , C12N9/2414 , C12P7/06 , C12P19/14 , C12P21/02 , C12Y302/01001 , Y02E50/17
摘要： The present disclosure relates to isolated polypeptides having alpha-amylase activity, polynucleotides encoding the polypeptides, nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing the polypeptides, and method of using polypeptides, including in ethanol production processes.
摘要翻译：本公开涉及具有α-淀粉酶活性的分离的多肽，编码多肽的多核苷酸，核酸构建体，载体和包含多核苷酸的宿主细胞以及产生多肽的方法，以及使用多肽的方法，包括在乙醇生产过程。

15. 发明申请

US20150030721A1 Process for the Manufacture of Alcoholic Beverages and Products Produced by Such Process 审中-公开
标题翻译：生产此类工艺生产的酒精饮料和产品的过程
公开(公告)号：US20150030721A1
公开(公告)日：2015-01-29
申请号：US14357277
申请日：2012-11-12
申请人： Trevor Strydom , Michael Van Niekerk , Oliver Ghai
发明人： Trevor Strydom , Michael Van Niekerk , Oliver Ghai
IPC分类号： C12C11/00 , C12G3/02 , C12G1/022
CPC分类号： C12C11/003 , A61K8/97 , A61Q5/02 , C12C5/00 , C12C5/008 , C12C7/28 , C12G1/02 , C12G1/0203 , C12G3/02
摘要： According to a first aspect of the invention, there is provided an improved process for the manufacture of an alcoholic beverage, including the steps of providing a sugar source, subjecting the sugar source to at least one instance of fermentation, and simultaneously adding plant material of the family Fabaceae during the step of fermentation, thereby potentiating extraction of extractable compounds from the plant material, useful in imparting a unique flavour and aroma to the alcoholic beverage. The alcoholic beverage may be a wine, beer or cider beverage.
摘要翻译：根据本发明的第一方面，提供了一种用于制造酒精饮料的改进方法，包括以下步骤：提供糖源，使糖源至少发酵一次，同时加入植物材料在发酵步骤中的家蚕豆科植物，从而增强从植物材料中提取可提取的化合物，可用于赋予酒精饮料独特的风味和香气。酒精饮料可以是葡萄酒，啤酒或苹果酒饮料。

16. 发明申请

US20110011269A1 GRAIN WINE MANUFACTURING KIT USING A FILTER BAG 审中-公开
标题翻译：谷物酿造工具包使用过滤袋
公开(公告)号：US20110011269A1
公开(公告)日：2011-01-20
申请号：US12865811
申请日：2009-02-02
申请人： Jihoon Choi
发明人： Jihoon Choi
IPC分类号： C12G3/02
CPC分类号： C12G3/02
摘要： This invention provides a grain wine manufacturing kit which enables a consumer to manufacture grain wine easily. The disclosed gain wine manufacturing kit comprises a filter bag; and grain wine fermentation ingredients including dried and steamed grain and fermentation microorganisms which are filled in the filter bag.
摘要翻译：本发明提供了一种谷物葡萄酒制造试剂盒，其使消费者容易地制造谷物酒。所公开的增值酒制造套件包括过滤袋; 和谷物酒发酵成分，包括干燥和蒸的谷物以及填充在过滤袋中的发酵微生物。

17. 发明申请

US20100215800A1 CACAO LIQUOR AND PROCESS FOR PRODUCING THE SAME 审中-公开
标题翻译： CACAO液体及其生产方法
公开(公告)号：US20100215800A1
公开(公告)日：2010-08-26
申请号：US12600022
申请日：2008-05-12
申请人： Takashi Sasaki
发明人： Takashi Sasaki
IPC分类号： C12G3/02 , C12H1/00 , A23L1/36
CPC分类号： C12G3/04 , C12G3/02
摘要： A novel cacao liquor and a process for producing the same are provided. The process for producing a cacao liquor specifically comprises the following steps: (1) preparing cacao beans; (2) milling the cacao beans and dipping in water; (3) steaming the cacao beans; and (4) after adding (i) one or both of koji and an enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (vi) water to the steamed cacao beans followed by alcohol fermentation. Between the step (3) of milling and dipping the cacao beans and the step (4) of the alcohol fermentation, it is also possible to prepare the starter step (3-1) wherein (i) one or both of koji and an enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (vi) water are added to the steamed cacao beans to promote the proliferation of the yeast.
摘要翻译：提供了一种新颖的可可酒及其生产方法。生产可可酒的方法具体包括以下步骤：（1）制备可可豆; （2）研磨可可豆并浸入水中; （3）蒸可可豆; 和（4）加入（i）曲和酵素中的一种或两种，（ii）酵母，（iii）含糖的果实或其汁液和（vi）水蒸到可可豆，随后进行酒精发酵。在研磨和浸渍可可豆的步骤（3）和醇发酵步骤（4）之间，还可以制备起始步骤（3-1），其中（i）曲和酶之一或两者，（ii）酵母，（iii）含糖的水果或其汁液，和（vi）将水加入到蒸的可可豆中以促进酵母的增殖。

18. 发明申请

US20100143307A1 Use of Penicillin G Procaine as a selective antimicrobial agent in the production of alcohol by fermentation 有权
标题翻译：使用青霉素G普鲁卡因作为选择性抗微生物剂通过发酵生产酒精
公开(公告)号：US20100143307A1
公开(公告)日：2010-06-10
申请号：US12314240
申请日：2008-12-05
申请人： Kevin E. Dailey , Sanjoy Ganguly , Kevin L. Kauers , Limei Tang , Daniel W. Thon
发明人： Kevin E. Dailey , Sanjoy Ganguly , Kevin L. Kauers , Limei Tang , Daniel W. Thon
IPC分类号： A01N63/02 , C12P7/04 , C12G3/02 , C12N1/16
CPC分类号： C12P7/06 , A01N43/90 , C12G3/02 , Y02E50/17 , A01N37/44 , A01N2300/00
摘要： A process for the use of low concentration levels of Penicillin G Procaine to eliminate or control the growth of unwanted or undesirable bacteria (contaminating bacteria) in the fermentation production of alcohol without inhibition of the growth or replication of the yeast.
摘要翻译：使用低浓度水平的青霉素G普鲁卡因消除或控制酒精发酵生产中不想要的或不需要的细菌（污染细菌）的生长而不抑制酵母的生长或复制的方法。

19. 发明申请

US20090123599A1 Cysteine Synthase Gene and Use Thereof 审中-公开
标题翻译：半胱氨酸合酶基因及其用途
公开(公告)号：US20090123599A1
公开(公告)日：2009-05-14
申请号：US11886790
申请日：2006-08-21
申请人： Yoshihiro Nakao
发明人： Yoshihiro Nakao
IPC分类号： C12N9/00 , C12N15/52 , C12N15/81 , C12N1/19 , C12C11/00 , C12G1/022 , C12H1/00 , C12G3/02
CPC分类号： C12N9/88 , C12C12/004 , C12C12/006 , C12G1/0203 , C12G3/02
摘要： The present invention relates to a brewery yeast having controlled hydrogen sulfide-producing capability, a process for producing alcoholic beverages with controlled hydrogen sulfide amount. More particularly, the present invention relates to a yeast whose hydrogen sulfide-producing capability that increases the product flavor is controlled by enhancing the expression level of YGR012W gene encoding brewery yeast cysteine synthase Ygr012wp, particularly non-ScYGR012W gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.
摘要翻译：本发明涉及一种具有受硫化氢生产能力的啤酒酵母，一种生产具有可控硫化氢含量的酒精饮料的方法。更具体地说，本发明涉及通过提高编码啤酒酵母半胱氨酸合成酶Ygr012wp的YGR012W基因，特别是对大啤酒酵母特异性的非ScYGR012W基因的YGR012W基因的表达水平来控制增加产品香味度的硫化氢生产能力的酵母，以及涉及用所述酵母生产酒精饮料的方法。

20. 发明授权

US06942884B2 Enzyme-containing beverage obtained from natural food and method for producing the enzyme-containing beverage 失效
标题翻译：由天然食品得到的含有酶的饮料以及含酶饮料的制造方法
公开(公告)号：US06942884B2
公开(公告)日：2005-09-13
申请号：US10386549
申请日：2003-03-13
申请人： Hung-Chih Chang
发明人： Hung-Chih Chang
IPC分类号： A23L2/02 , A23L29/00 , C12G3/02 , C12G3/04 , A23B7/155
CPC分类号： C12G3/04 , A23L2/02 , A23L29/06 , C12G3/02
摘要： An enzyme-containing beverage has various types of enzymes and basically has fermentation fluid obtained form fermented vegetables and fruits and fermented pine extract, and optionally further having fermented extract from a paper-mulberry tree. A method produces the enzyme beverage for fermenting the raw materials (vegetables, fruits, pine extract, and paper-mulberry extract).
摘要翻译：含酶饮料具有各种类型的酶，并且基本上具有由发酵蔬菜和水果和发酵松树提取物获得的发酵液，并且任选地还进一步具有来自桑树的发酵提取物。一种生产用于发酵原料（蔬菜，水果，松树提取物和桑叶提取物）的酶饮料的方法。

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