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61. 发明申请

US20090117225A1 SPARKLING ALCOHOLIC BEVERAGE AND PROCESS FOR PRODUCING THE SAME 有权
标题翻译：喷射酒精饮料及其生产方法
公开(公告)号：US20090117225A1
公开(公告)日：2009-05-07
申请号：US12263880
申请日：2008-11-03
申请人： Hajime Suzuki , Makoto Tachibe , Shozo Sugano
发明人： Hajime Suzuki , Makoto Tachibe , Shozo Sugano
IPC分类号： C12G3/02
CPC分类号： C12G3/04 , C12C5/00 , C12G3/02
摘要： The invention provides a sparkling alcoholic beverage produced using, as a part of ingredients thereof, at least one selected from the group consisting of etherified starch, etherified cross-linked starch and enzymatic hydrolysates thereof; and a method for producing the sparkling alcoholic beverage, wherein at least one selected from the group consisting of etherified starch, etherified cross-linked starch and enzymatic hydrolysates thereof is added in any step of the production process.The sparkling alcoholic beverage of the invention has good body and prolonged froth duration and contains water-soluble dietary fiber.
摘要翻译：本发明提供一种起泡酒精饮料，其使用选自醚化淀粉，醚化交联淀粉及其酶促水解产物的至少一种作为其成分的一部分，以及制造闪光酒精饮料的方法，其中在生产过程的任何步骤中加入选自醚化淀粉，醚化交联淀粉及其酶促水解产物的至少一种。本发明的起泡酒精饮料具有良好的身体和长时间的泡沫持续时间，并含有水溶性膳食纤维。

62. 发明授权

US07244456B2 Mushroom wine 有权
标题翻译：蘑菇酒
公开(公告)号：US07244456B2
公开(公告)日：2007-07-17
申请号：US11163553
申请日：2005-10-22
申请人： In Sung Lee
发明人： In Sung Lee
IPC分类号： C12C11/00
CPC分类号： C12G3/02
摘要： The present application discloses a process for making mushroom wine.
摘要翻译：本申请公开了一种制备蘑菇葡萄酒的方法。

63. 发明申请

US20060240147A1 Alcoholic beverages containing corn syrup substitutes 审中-公开
标题翻译：含有玉米糖浆替代品的含酒精饮料
公开(公告)号：US20060240147A1
公开(公告)日：2006-10-26
申请号：US11346971
申请日：2006-02-02
申请人： Vinod Padhye
发明人： Vinod Padhye
IPC分类号： C12C11/00
CPC分类号： C12C5/026 , C12C5/00 , C12G3/02 , C12G3/06
摘要： The invention provides methods of producing fermented malt beverages involving the steps of combining barley malt and water to create a mash; providing a fruit juice adjunct to the mash; extracting a wort from the mash; fermenting the wort to produce a fermented malt beverage; and packaging the fermented malt beverage. In other aspects, the invention provides methods of producing fermented malt beverages involving the steps of combining barley malt and water to create a mash, heating the mash and extracting a wort from the mash after heating; providing a fruit juice adjunct to the wort; fermenting the wort to produce a fermented malt beverage; and packaging the fermented malt beverage. In still further aspects, the inventive methods can include the step of priming a fermented malt beverage by adding fruit juice adjunct to the fermented malt beverage. In composition aspects, the invention provides fermented malt beverages produced by use of fruit juice adjuncts, as well as intermediate products in producing fermented malt beverages with fruit juice adjuncts.
摘要翻译：本发明提供生产发酵麦芽饮料的方法，其涉及将大麦麦芽和水混合以产生糊状物的步骤; 为醪液提供果汁辅料; 从麦芽汁中提取麦芽汁; 发酵麦芽汁以生产发酵麦芽饮料; 并包装发酵麦芽饮料。在其他方面，本发明提供生产发酵麦芽饮料的方法，其包括将大麦芽和水混合以产生醪液，加热糊状物并在加热后从醪液中提取麦芽汁的步骤; 为麦芽汁提供果汁辅料; 发酵麦芽汁以生产发酵麦芽饮料; 并包装发酵麦芽饮料。在另外的方面，本发明的方法可以包括通过向发酵的麦芽饮料中加入果汁辅助剂来引发发酵的麦芽饮料的步骤。在组成方面，本发明提供了通过使用果汁助剂生产的发酵麦芽饮料，以及用于生产具有果汁辅助剂的发酵麦芽饮料的中间产物。

64. 发明授权

US06787173B2 Method of deflavoring soy-derived materials 失效
公开(公告)号：US06787173B2
公开(公告)日：2004-09-07
申请号：US09939500
申请日：2001-08-23
申请人： Ahmad Akashe , Jay Katcher , Azza Hassanein
发明人： Ahmad Akashe , Jay Katcher , Azza Hassanein
IPC分类号： A23L120
CPC分类号： A21D13/064 , A23C11/103 , A23C11/106 , A23G1/44 , A23G1/48 , A23G1/56 , A23G3/346 , A23G3/44 , A23G3/48 , A23G2200/10 , A23G2200/14 , A23J1/14 , A23J3/16 , A23L5/49 , A23L11/30 , A23L13/65 , A23L33/185 , A23L33/19 , A23V2002/00 , A23V2300/34 , C12G3/02 , A23V2250/70 , A23V2250/156 , A23V2200/21 , A23V2250/5118 , A23V2250/5488 , A23V2200/15 , A23V2250/54246 , A23V2250/54252 , A23V2250/5432 , A23V2250/6416 , A23V2250/5114 , A23V2250/1842
摘要： Soy derived materials such as soy milk, soy flour, soy concentrates and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials to about 9 to 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.

65. 发明申请

US20030138509A1 FERMENTED HERBAL HEALTH DRINK FROM PLANT ANDROGRAPHIS 失效
标题翻译：来自植物和植物的发酵的草药健康饮料
公开(公告)号：US20030138509A1
公开(公告)日：2003-07-24
申请号：US10043176
申请日：2002-01-14
发明人： Palpu Pushpangadan , Shanta Mehrotra , Ajay Kumar Singh Rawat , Sayyada Khatoon , Sharad Kumar Srivastava , Subha Rastogi , Manjoosha Chaubay , Adarsh Kumar Agnihotri
IPC分类号： A61K035/78
CPC分类号： C12G3/02 , A23L33/105 , A61K36/19 , A61K36/22 , A61K36/47 , A61K36/59 , A61K36/61 , A61K36/752 , C12C12/00 , A61K2300/00
摘要： The present invention relates to a fermented herbal health drink, comprising extract from plant Andrographis, extract from barley, wheat, and/or fruit and ethanol concentration ranging between 3 to 13% in the total health drink and optionally extract from plant Tinospora and other additives, said drink not containing hops and still having characteristic taste of a beer with no adverse effect and contributing to several medicinal properties comprising anti-oxidant, nervine relaxant, cholerectic, cardio-tonic, diurectic, digestive and immunomodulant, and a method of producing the herbal health drink, preferably a method of introducing bitterness into said health drink and using the same as a beer or to produce beer with said medicinal properties.
摘要翻译：本发明涉及一种发酵草药保健饮料，其包含来自植物穿心莲的提取物，来自大麦，小麦和/或在总保健饮料中的3至13％之间的水果和乙醇浓度的提取物，以及任选地植物铁薯和其他添加剂的提取物所述饮料不含啤酒花，仍具有啤酒的特征味道，不会产生不利影响，并且有助于包含抗氧化剂，神经松弛剂，胆固醇，心脏补品，日粮，消化和免疫调节剂的几种药用性质，草药健康饮料，优选将苦味引入所述保健饮料中并使用其作为啤酒或用所述药物性质生产啤酒的方法。

66. 发明申请

US20020127299A1 FERULIC ACID DECARBOXYLASE 失效
标题翻译：富酸脱羧酶
公开(公告)号：US20020127299A1
公开(公告)日：2002-09-12
申请号：US09335710
申请日：1999-06-18
发明人： SHOJI AGO , YASUHIRO KIKUCHI
IPC分类号： C12C011/00
CPC分类号： C12P7/24 , A23L27/24 , C12G3/02 , C12G3/06 , C12N9/88
摘要： 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 wherein one or more amino acid residues are deleted, substituted or added in the amino acid sequence represented by SEQ ID NO: 1; a gene encoding said protein; a recombinant vector comprising said gene; a transformant carrying said recombinant vector; a process for producing 4-vinylguaiacol, vanillin or vanillic acid, or a distilled liquor, wherein an enzyme source having ferulic acid decarboxylase activity which is derived from said transformant is used; and a process for producing a distilled liquor, wherein yeast having an enhanced ferulic acid decarboxylase activity is used.
摘要翻译：本发明涉及具有由SEQ ID NO：1表示的氨基酸序列的蛋白质或具有阿魏酸脱羧酶活性的蛋白质，并具有氨基酸序列，其中一个或多个氨基酸残基被缺失，取代或加入到氨基酸由SEQ ID NO：1表示的酸序列; 编码所述蛋白质的基因; 包含所述基因的重组载体; 携带所述重组载体的转化体; 使用生产4-乙烯愈创木酚，香草醛或香草酸或蒸馏液的方法，其中使用源自所述转化体的具有阿魏酸脱羧酶活性的酶源; 和蒸馏液的制造方法，其中使用具有增强的阿魏酸脱羧酶活性的酵母。

67. 发明申请

US20020031574A1 Chelate-containing alcoholic beverage and method of preparing same 审中-公开
标题翻译：含螯合物的酒精饮料及其制备方法
公开(公告)号：US20020031574A1
公开(公告)日：2002-03-14
申请号：US09851741
申请日：2001-05-09
发明人： Iwao Takeda , Hiroshi Tamiya , Kaori Harada
IPC分类号： C12C011/00
CPC分类号： C12G3/02 , A23L5/27 , A23L7/104
摘要： An alcoholic beverage is provided which contains 0.01 to 5 parts of a chelate compound by weight for improvement of the aroma and taste of the beverage and for derivation of enzymes to produce a detoxifying effect on carcinogenic substances and undesirable bacteria and viruses, and an antioxidative effect for reducing active oxygen in living bodies.
摘要翻译：提供含有0.01〜5重量份的螯合化合物以提高饮料的香气和味道以及用于衍生酶以产生致癌物质和不良细菌和病毒的解毒作用的酒精饮料，以及抗氧化作用用于减少活体氧中的活性氧。

68. 发明申请

US20020012718A1 GLUTEN-FREE BEER 无效
标题翻译：无糖啤酒
公开(公告)号：US20020012718A1
公开(公告)日：2002-01-31
申请号：US09271376
申请日：1999-03-18
发明人： GIOVANNI MACCAGNAN , ANTONIO PAT , FRANCESCO COLLAVO , GIAN LUCA RAGG , MARINA PIERANNA BELLINI
IPC分类号： C12C003/08
CPC分类号： C12C5/004 , C12C5/04 , C12C12/00 , C12G3/02
摘要： A gluten-free beer obtained from a mixture of starting materials comprising at least one gluten-free cereal and enzymes for saccharifying the starch contained in this cereal, which is preferably chosen from the group comprising buck wheat, sorghum and millet and is advantageously buck wheat; such a beer is obtained by a method comprising a stage of saccharifying a mixture comprising at least one gluten-free cereal and saccharification enzymes, in particular amylolytic enzymes and glucanase, and is particularly suitable for consumption by gluten-intolerant individuals.
摘要翻译：从包含至少一个不含麸质谷物的起始材料的混合物中获得的无麸质啤酒和用于糖化该谷物中含有的淀粉的酶，其优选选自由小麦，高粱和小米组成的组，并且有利地是小麦 ; 通过包括至少一种不含麸质的谷类和糖化酶，特别是淀粉分解酶和葡聚糖酶的混合物糖化阶段来获得这样的啤酒，并且特别适用于不耐麸质的个体消费。

69. 发明申请

US20010041199A1 PROCESS FOR THE CO-MANUFACTURE OF INGREDIENTS FOR USE IN FOODS AND BEVERAGES USING POTATOES AS STARTING MATERIAL 无效
标题翻译：用于食品和饮料的成分共同使用的方法使用作为起始材料的POTATOES
公开(公告)号：US20010041199A1
公开(公告)日：2001-11-15
申请号：US09268635
申请日：1999-03-16
发明人： STEPHEN J. DAVIDS
IPC分类号： C12C011/00
CPC分类号： C12G3/02 , C12C12/00
摘要： Disclosed is a process for the co-manufacture of ingredients having food and beverage applications, using potatoes as starting material. The process comprises six steps. The first step is a cutting and dipping of washed raw potatoes in an anti-oxidant solution. The second step is an extraction of undiluted juice free of starch and fibers from a purnulle made from the anti-oxidant-dipped raw potatoes. The third step is a concentration and enzymatic treatment of the juice. The fourth step is a heating of the juice to specific temperatures to cause precipitation of proteins and separation of precipitated protein therefrom. The fifth step is a thermal browning of the clear juice. The sixth step is an adjustment of the final pH of the juices of the fourth and fifth steps and a blending of these juices in ratios appropriate for intended use. These six steps yield products which may be used as the main flavor principle in malt-free beer, as a coffee substitute and as a flavor enhancer in savory mixes. They also yield dietary fibers, a concentrated edible protein and non-gelatinized granular starch, thereby increasing revenues derived from potato processing while minimizing liquid waste stream.
摘要翻译：公开了一种使用马铃薯作为原料共同制造具有食品和饮料应用的成分的方法。该过程包括六个步骤。第一步是将洗过的生土豆切成浸渍在抗氧化剂溶液中。第二步是从由抗氧化浸渍的生土豆制成的泥浆中提取不含淀粉和纤维的未稀释果汁。第三步是浓缩和酶处理果汁。第四步是将果汁加热至特定温度以引起蛋白沉淀并从其中分离出沉淀的蛋白质。第五步是澄清汁的热褐变。第六步是对第四和第五步骤的果汁的最终pH进行调整，并且这些果汁的混合比适合于预期用途。这六个步骤产生的产品可以用作无味啤酒中的主要风味原理，作为咖啡替代品，以及作为美味混合物中的风味增强剂。它们还产生膳食纤维，浓缩的可食用蛋白质和非糊化颗粒淀粉，从而增加来自马铃薯加工的收入，同时使液体废物流最小化。

70. 发明授权

US5716654A Dry yeast compositions and processes for preparing the same 失效
标题翻译：干酵母组合物及其制备方法
公开(公告)号：US5716654A
公开(公告)日：1998-02-10
申请号：US363624
申请日：1994-12-23
申请人： Jan Willem Groenendaal
发明人： Jan Willem Groenendaal
IPC分类号： A21D2/14 , A21D2/22 , A21D2/26 , A21D8/04 , C12G3/02 , C12N1/18 , A23L1/28
CPC分类号： C12G3/02 , A21D8/042 , A21D8/047
摘要： Dry granular yeast compositions for use in the production of bakery products and beverages. In particular, a dry granular yeast composition having a moisture content of not more than about 8% (w/w) and containing about 0.1 to 8% (w/w) of a bread-improving agent, wherein the dry yeast is present in granular form and said bread-improving agent is a coating on the dry yeast granules in the form of a film or adhered particles.
摘要翻译：用于生产面包店产品和饮料的干燥颗粒状酵母组合物。特别地，具有含水量不超过约8％（w / w）且含有约0.1至8％（w / w）的面包改良剂的干燥颗粒状酵母组合物，其中干酵母存在于颗粒形式和所述面包改良剂是在干酵母颗粒上形成膜或粘附颗粒的涂层。

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