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1. 发明申请

US20050260326A1 Method of manufacturing plant finished product 有权
标题翻译：制造工厂成品的方法
公开(公告)号：US20050260326A1
公开(公告)日：2005-11-24
申请号：US10530679
申请日：2003-10-29
申请人： Norihiko Kageyama , Koichi Nakahara , Takako Inui , Seisuke Takaoka , Kenzo Nagami
发明人： Norihiko Kageyama , Koichi Nakahara , Takako Inui , Seisuke Takaoka , Kenzo Nagami
IPC分类号： A23F3/00 , A23F3/06 , A23F3/16 , A23F3/34 , A23F5/00 , A23F5/24 , A23G3/00 , A23G3/34 , A23L1/10 , A23L1/212 , A23L1/22 , A23L1/221 , A23L1/48 , A23L2/38 , C07G1/00 , C08H7/00 , C12C1/16 , C12C1/18 , C12C5/02 , C12G3/02 , C12G3/04 , C12G3/06 , C12G3/08 , C12G3/12 , A23K1/00
CPC分类号： C12C7/047 , A23F3/06 , A23F3/163 , A23F3/34 , C12C1/16 , C12C1/18 , C12C7/053 , C12G3/06 , C12G3/065
摘要： A method of manufacturing a plant finished product, comprising the step of processing a plant or a processed material thereof with high-temperature and high-pressure liquid, gas, or fluid.
摘要翻译：一种制造植物成品的方法，包括用高温高压液体，气体或流体处理植物或其加工材料的步骤。

2. 发明授权

US08603567B2 Method of manufacturing plant finished product 有权
标题翻译：制造工厂成品的方法
公开(公告)号：US08603567B2
公开(公告)日：2013-12-10
申请号：US10530679
申请日：2003-10-29
申请人： Norihiko Kageyama , Koichi Nakahara , Takako Inui , Seisuke Takaoka , Kenzo Nagami
发明人： Norihiko Kageyama , Koichi Nakahara , Takako Inui , Seisuke Takaoka , Kenzo Nagami
IPC分类号： A23K1/00
CPC分类号： C12C7/047 , A23F3/06 , A23F3/163 , A23F3/34 , C12C1/16 , C12C1/18 , C12C7/053 , C12G3/06 , C12G3/065
摘要： A method of manufacturing a plant finished product, comprising the step of processing a plant or a processed material thereof with high-temperature and high-pressure liquid, gas, or fluid.
摘要翻译：一种制造植物成品的方法，包括用高温高压液体，气体或流体处理植物或其加工材料的步骤。

3. 发明申请

US20080175950A1 Process For Producing Stable Fermented Beverage 审中-公开
标题翻译：生产稳定发酵饮料的方法
公开(公告)号：US20080175950A1
公开(公告)日：2008-07-24
申请号：US11660650
申请日：2005-08-23
申请人： Atsushi Fujita , Yuji Nishida , Shingo Kawasaki , Seisuke Takaoka
发明人： Atsushi Fujita , Yuji Nishida , Shingo Kawasaki , Seisuke Takaoka
IPC分类号： C12C11/00
CPC分类号： C12C5/00 , C12C11/003 , C12G3/02
摘要： Beer-flavored fermented beverages made from malt or other grains maintain their high quality for a long period of time without changing quality and remain as flavorful as they are immediately after production. Fermented beverages such as beer, happoshu, miscellaneous alcohol beverages and low-alcohol fermented malt beverages having high storage stability are provided by increasing the sulfurous acid concentration in the fermented beverages to 5.0 ppm or above. This is done by adjusting the concentration of free amino nitrogen (FAN value) in wort and other fermentation liquids to 25 mg/100 mL or below and adding a mineral source for fermentation.
摘要翻译：由麦芽或其他谷物制成的啤酒味发酵饮料长期保持高品质，不改变质量，并保持与生产后立即一样美味。通过将发酵饮料中的亚硫酸浓度提高到5.0ppm以上，提供具有高储存稳定性的发酵饮料如啤酒，hap hu，各种酒精饮料和低酒精发酵麦芽饮料。通过将麦芽汁和其他发酵液中的游离氨基氮浓度（FAN值）调整至25mg / 100mL或更低，并加入发酵矿物来进行。

4. 发明申请

US20080131555A1 Process For Producing Beer-Taste Beverages Having A Satisfactory Brewing Aroma 审中-公开
标题翻译：生产具有令人满意的酿造香气的啤酒味道饮料的方法
公开(公告)号：US20080131555A1
公开(公告)日：2008-06-05
申请号：US11666348
申请日：2005-10-25
申请人： Takaaki Izumi , Susumu Furukubo , Seisuke Takaoka , Yoichi Kakudo
发明人： Takaaki Izumi , Susumu Furukubo , Seisuke Takaoka , Yoichi Kakudo
IPC分类号： C12C12/02 , C12C11/00
CPC分类号： C12G3/02 , C12C5/00 , C12C11/00 , C12C11/003 , C12C12/02
摘要： An object of the invention is to provide fermented beverages, in particular, beer-taste ones that contain isoamyl acetate abundantly to assure high organoleptic appeal.The invention also provides a process for producing a fermented beverage by performing alcoholic fermentation of an aqueous liquid mixture comprising a feed containing a carbon source and optionally hop, as well as water, wherein a maize protein digest is incorporated as a nitrogen source in the feed either before or during alcoholic fermentation.
摘要翻译：本发明的目的是提供发酵饮料，特别是含有丰富的乙酸异戊酯的啤酒味饮料，以确保高感官吸引力。本发明还提供一种生产发酵饮料的方法，该方法是通过进行包含含有碳源和任选的啤酒花以及水的饲料的水性液体混合物的酒精发酵，其中将玉米蛋白质消化物作为氮源掺入饲料中在酒精发酵之前或期间。

5. 发明申请

US20080063781A1 Globin Digest Containing, Yeast-Fermented Beverages 审中-公开
标题翻译：包含酵母发酵饮料的Globin Digest
公开(公告)号：US20080063781A1
公开(公告)日：2008-03-13
申请号：US11664159
申请日：2005-03-25
申请人： Yoko Kamada , Keiichi Abe , Shigeo Moriguchi , Seisuke Takaoka , Yoichi Kakudo
发明人： Yoko Kamada , Keiichi Abe , Shigeo Moriguchi , Seisuke Takaoka , Yoichi Kakudo
IPC分类号： A23L2/66 , A23L2/00 , C12C11/11 , A23L2/52
CPC分类号： C12C5/02 , A23L2/54 , A23L2/56 , A23L2/66 , A23L27/84 , A23L33/18 , A61K38/017 , C12C5/026 , C12G1/00 , C12G3/04
摘要： An object of the present invention is to provide globin digest containing, yeast-fermented beverages having a good flavor. To attain this object, a yeast-fermented beverage is used as a base beverage into which the globin digest is to be incorporated. The yeast-fermented beverage may be a beer-taste beverage, preferably, a carbonated beverage.
摘要翻译：本发明的目的是提供含有具有良好风味的酵母发酵饮料的珠蛋白消化。为了达到这个目的，将酵母发酵饮料用作要加入珠蛋白消化物的基础饮料。酵母发酵饮料可以是啤酒味饮料，优选碳酸饮料。

6. 发明申请

US20090098271A1 Method of producing processed barley product 审中-公开
标题翻译：加工大麦制品生产方法
公开(公告)号：US20090098271A1
公开(公告)日：2009-04-16
申请号：US11794302
申请日：2005-12-27
申请人： Norihiko Kageyama , Shingo Kawasaki , Seisuke Takaoka , Koichi Nakahara
发明人： Norihiko Kageyama , Shingo Kawasaki , Seisuke Takaoka , Koichi Nakahara
IPC分类号： C12C1/00 , A23L1/025 , A23L1/185
CPC分类号： C12C1/16 , A23L7/115 , A23L7/20 , C12C5/00 , C12G3/02
摘要： The present invention provides a mean of solving the problem of production of a novel processed product of barleys and wheat having scorch smell and cereal odor suppressed and being capable of imparting taste richness, body taste, crispness and dry feeling to beverage and food products by producing husks of barleys, ryes, or oats or a fraction containing the same with a fluid at 160 to 220° under conditions of a lowered oxygen concentration.
摘要翻译：本发明提供一种解决生产具有抑制焦灼味和谷物气味的小麦和小麦的新型加工产品的问题的平均值，并且能够通过生产来赋予饮料和食品以赋予饮料和食品的口感丰富度，身体味道，脆性和干燥感谷物，磨粒或燕麦的外壳，或含有相同流体的馏分在160-220℃的条件下，氧浓度降低。

7. 发明申请

US20090081328A1 Fermented Beverage Using Fractionated Corn 审中-公开
标题翻译：使用分馏玉米的发酵饮料
公开(公告)号：US20090081328A1
公开(公告)日：2009-03-26
申请号：US11886544
申请日：2006-03-16
申请人： Takaaki Izumi , Yoichi Kakudo , Susumu Furukubo , Seisuke Takaoka
发明人： Takaaki Izumi , Yoichi Kakudo , Susumu Furukubo , Seisuke Takaoka
IPC分类号： C12C12/00
CPC分类号： C12C5/004 , C12C7/047 , C12C12/02 , C12G3/02
摘要： There is provided a technique for obtaining a high-quality fermented beverage, in particular, a beer taste beverage by using a non-wheat grain, for example, ungerminated corn, which is easily available and frequently used as a raw material for food and drink, without causing fermentation failure. The non-wheat grain is fractioned at least into a starch fraction and a protein fraction. The two fractions are separately treated with respective exogenous enzymes to obtain a saccharified starch and a protein decomposition product, which are used as raw materials for a mother solution for a fermentation step. In this way, a failure in a preparation step is overcome. Studies were made specifically on the blending ratio of the saccharified starch and the protein decomposition product thus separately prepared to determine a preferable blending ratio that does not cause fermentation failure in the fermentation step.
摘要翻译：提供了一种通过使用非小麦籽粒例如未经发芽的玉米来获得高品质发酵饮料，特别是啤酒味饮料的技术，其易于获得并经常用作食品和饮料的原料，不会引起发酵失败。至少将非小麦籽粒分级成淀粉级分和蛋白质级分。用各种外源酶分别处理两个级分，得到糖化淀粉和蛋白质分解产物，其用作用于发酵步骤的母液的原料。以这种方式，克服了制备步骤的失败。专门研究糖化淀粉和蛋白质分解产物的混合比，由此分别制备以确定在发酵步骤中不引起发酵失败的优选共混比。

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