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1. 发明申请

US20100119667A1 READY-TO-DRINK ALCOHOLIC BEVERAGE 审中-公开
标题翻译：准备饮用酒精饮料
公开(公告)号：US20100119667A1
公开(公告)日：2010-05-13
申请号：US12487752
申请日：2009-06-19
申请人： Anthony Livaich
发明人： Anthony Livaich
IPC分类号： A23L1/185 , A23L1/236 , B65D85/72 , C12H1/18
CPC分类号： C12G3/06
摘要： A ready-to-drink beverage has an alcohol content of about 5 to about 9 percent by volume, at least 90% of which is provided by a malt-based alcoholic composition. The malt-based alcoholic composition has little or no hop flavor, as quantified by a Hop Aroma Component Profile value less than or equal to 0.05 microliter per liter.
摘要翻译：一种即饮饮料的醇含量为约5至约9％（体积），其中至少90％由麦芽醇酒精组合物提供。基于麦芽的酒精组合物几乎没有或没有啤酒味道，如通过Hop Aroma Component Profile值小于或等于0.05微升/升定量的。

2. 发明申请

US20090232950A1 METHOD OF PREVENTING OR REDUCING OFF-FLAVOR IN A BEVERAGE USING SILANE-TREATED SILICA FILTER MEDIA 有权
标题翻译：使用硅烷处理的二氧化硅过滤介质在饮料中预防或减少不利于饮料的方法
公开(公告)号：US20090232950A1
公开(公告)日：2009-09-17
申请号：US11720739
申请日：2005-12-01
申请人： Herbert Martin Brothers, jr , Gary L. Gibson , James E. Matherly, Jr , Margo L. Mcivor , Anthony Revis
发明人： Herbert Martin Brothers, jr , Gary L. Gibson , James E. Matherly, Jr , Margo L. Mcivor , Anthony Revis
IPC分类号： A23L2/78 , A23L2/00 , A23L2/72 , A23L2/02 , C12H1/048 , A23L2/80 , A23L1/185
CPC分类号： B01J20/14 , A23L2/80 , B01J20/103 , C12H1/0408
摘要： The present invention provides a method for preventing or reducing off-flavor in a beverage. Silane-treated silica filter media are synthesized. By contacting the beverage with the silane-treated silica filter, one or more off-flavor substances or off-flavor precursors bind to the silane-treated silica filter media and are removed. Beverages that tend to develop off-flavor upon storage such as alcoholic, fruit, and vegetable beverages, are suitable for the present invention. The present invention provides a method that can reduce the level of off-flavor substances such as trans-2-nonenal, diacetyl, and cis-3-nonenal. The present invention also provides a method that can reduce the level of off-flavor precursors such as linoleic acid. The silica filter media useful for the present method include rice hull ash, oat hull ash, or diatomaceous earth.
摘要翻译：本发明提供了一种用于预防或减少饮料中异味的方法。合成硅烷处理的二氧化硅过滤介质。通过将饮料与硅烷处理的二氧化硅过滤器接触，一种或多种非调味物质或异味前体与硅烷处理的二氧化硅过滤介质结合并除去。在酒精，水果和蔬菜饮料等储存时倾向于发出异味的饮料适用于本发明。本发明提供了可以降低反式-2-壬烯醛，二乙酰基和顺式-3-壬烯醛等异味物质的方法。本发明还提供了可以降低异味前体如亚油酸的水平的方法。用于本方法的二氧化硅过滤介质包括稻壳灰，燕麦壳灰，或硅藻土。

3. 发明申请

US20070248718A1 Process for Producing Effervescent Brewage Using None of Barley, Wheat and Malt and Effervescent Brewage Produced by the Process 审中-公开
标题翻译：使用无大麦，小麦，麦芽和泡腾酿造生产泡腾酿造的方法
公开(公告)号：US20070248718A1
公开(公告)日：2007-10-25
申请号：US11597173
申请日：2005-05-18
申请人： Atsuki Kawamura , Mitsuhiko Oda , Ikuya Yoshida , Takeshi Nakamura
发明人： Atsuki Kawamura , Mitsuhiko Oda , Ikuya Yoshida , Takeshi Nakamura
IPC分类号： C12C11/00 , A23L1/185
CPC分类号： C12G3/02
摘要： The processing method of a brewed alcoholic beverage with foaming properties which does not use barley, wheat and malt is disclosed that includes a step for processing a pre-fermentation liquid using at least a syrup containing sources of carbon, sources of nitrogen, hops and water as raw materials and a step for fermenting the pre-fermentation liquid using a brewers' yeast. A ratio which expresses the rice mash contained in the whole syrup is between 5 and 50 weight %.
摘要翻译：公开了一种不使用大麦，小麦和麦芽的具有发泡性质的酿造酒精饮料的加工方法，其包括使用至少含有碳源，氮源，啤酒花和水的糖浆加工预发酵液体的步骤作为原料和使用酿造酵母发酵预发酵液的步骤。表示整个糖浆中含有的米糠的比例为5〜50重量％。

4. 发明授权

US5308638A Process for producing a malt beverage having improved carbonation-retaining properties and product produced therefrom 失效
标题翻译：制造具有改善的碳酸化保留性能的麦芽饮料的方法和由其制备的产品
公开(公告)号：US5308638A
公开(公告)日：1994-05-03
申请号：US939994
申请日：1992-09-03
申请人： Joseph L. Owades
发明人： Joseph L. Owades
IPC分类号： A23L2/44 , A23L2/54 , C12C5/02 , A23L1/185
CPC分类号： C12C5/02 , A23L2/44 , A23L2/54
摘要： The carbonation-retaining properties of a malt beverage are improved by adding a mint factor to the beverage prior to packaging.
摘要翻译：通过在包装之前向饮料中加入薄荷因子来改善麦芽饮料的碳酸化保留性能。

5. 发明授权

US3897569A Malting 失效
标题翻译：麦芽
公开(公告)号：US3897569A
公开(公告)日：1975-07-29
申请号：US38372973
申请日：1973-07-30
申请人： BARRETT BROS & BURSTON CO
发明人： HORGAN RONALD
IPC分类号： C12C1/047 , A23L1/185
CPC分类号： C12C1/047
摘要： An improved malting process comprises the steps of steeping barley or other cereal grain to initiate germination thereof, subjecting the germinated grain to a treatment to restrict further growth and respiration of the grain, and malting the grain in a relatively short period. The treatment may be a mechanical treatment such as pumping the grain in water, or it may be a temperature or chemical treatment. The subsequent malting may be carried out at a temperature between 20* and 40*C and the malting period is less than 48 hours.
摘要翻译：改进的麦芽方法包括浸渍大麦或其他谷粒以开始其发芽，使发芽谷物进行处理以限制谷物的进一步生长和呼吸并在相对较短的时间内发芽的步骤。处理可以是机械处理，例如在水中泵送谷物，或者它可以是温度或化学处理。随后的麦芽可以在20℃至40℃的温度下进行，并且麦芽期小于48小时。

6. 发明授权

US3790690A Process for the production of corticated oat kernels and oat flakes 失效
标题翻译：生产角质燕麦和燕麦片的方法
公开(公告)号：US3790690A
公开(公告)日：1974-02-05
申请号：US3790690D
申请日：1971-12-27
申请人： FRITZE H
发明人： FRITZE H
IPC分类号： A23B5/02 , A23B9/02 , A23B9/08 , A23L1/10 , A23L1/168 , A23L1/185
CPC分类号： A23B9/08 , A23B5/02 , A23B9/025 , A23L7/148 , A23L7/197 , A23L7/20
摘要： OATS KERNELS AND OAT FLAKES ARE PRODUCED BY CLEANING THE OATS AND THEN WETTING WITH WATER AND STORING IN A WOOD SILO FOR 24-72 HOURS UNTIL THE MOISTURE CONTENT IS BROUGHT TO 17-21% PRACTICALLY EVENLY DISTRIBUTED THROUGHOUT THE ENTIRE KERNELS AND THE KERNELS BEGIN TO GERMINATE. THEREAFTER THE OATS ARE HULLED, CLEANED AND KILN-DRIED AT A TEMPERATURE OF NOT MORE THAN 65* C. TO A DESIRED MOISTURE CONTENT.

7. 发明授权

US09133427B2 Barley with low levels of hordeins 有权
标题翻译：大麦麦秆含量低的大麦
公开(公告)号：US09133427B2
公开(公告)日：2015-09-15
申请号：US14166733
申请日：2014-01-28
申请人： Gregory John Tanner , Crispin Alexander Howitt
发明人： Gregory John Tanner , Crispin Alexander Howitt
IPC分类号： C12C5/00 , C12G3/04 , A01H5/10 , A23L1/015 , A23L1/10 , A23L1/16 , A23L1/185 , A23L1/186 , C12C1/18 , C12C12/00 , C12G3/12
CPC分类号： C12C1/18 , A01H5/10 , A23L5/20 , A23L7/10 , A23L7/109 , A23L7/20 , A23L7/25 , A23V2002/00 , C12C1/125 , C12C12/00 , C12G3/04 , C12G3/12 , Y02P60/877 , A23V2200/324
摘要： The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.
摘要翻译：本发明涉及适用于患有腹腔疾病的受试者消费的食物或麦芽饮料的方法。特别地，本发明涉及生产具有低含量的大麦醇溶胶的食品或麦芽饮料的方法。还提供了产生可用于本发明方法的谷物的大麦植物。

8. 发明授权

US08470550B2 Composition comprising raw starch for the production of ethanol 有权
标题翻译：组合物包含用于生产乙醇的生淀粉
公开(公告)号：US08470550B2
公开(公告)日：2013-06-25
申请号：US12886483
申请日：2010-09-20
申请人： Stephen M. Lewis
发明人： Stephen M. Lewis
IPC分类号： C12Q1/40 , C12Q1/54 , C12Q1/34 , C12C7/01 , C12C7/04 , A23L1/185 , C12P19/20
CPC分类号： A23L1/185 , A23L7/104 , A23L7/20 , C12P7/06 , Y02E50/17
摘要： Disclosed herein are compositions for producing ethanol, which compositions comprise raw starch and amylase enzymes.
摘要翻译：本文公开了用于生产乙醇的组合物，该组合物包含生淀粉和淀粉酶。

9. 发明申请

US20090274794A1 Gene Encoding Cell Wall Mannoprotein and use Thererof 审中-公开
标题翻译：基因编码细胞壁肌肉蛋白并使用其中
公开(公告)号：US20090274794A1
公开(公告)日：2009-11-05
申请号：US11991797
申请日：2006-09-21
申请人： Yoshihiro Nakao , Yukiko Kodama , Tomoko Shimonaga , Fumihiko Ohmura
发明人： Yoshihiro Nakao , Yukiko Kodama , Tomoko Shimonaga , Fumihiko Ohmura
IPC分类号： C12N1/19 , C07H21/04 , C07K14/00 , C12N15/63 , C12Q1/68 , C12C11/09 , A23L1/185 , C12G1/073 , C12H1/14
CPC分类号： C12C12/004 , C07K14/395 , C12C12/006 , C12G1/0203 , C12G3/02
摘要： The present invention relates to a brewer's yeast which produces alcoholic beverages having an ability for reducing the haze level, alcoholic beverages produced using such a yeast, and a method of producing such alcoholic beverages. More specifically, the present invention relates to a yeast which can reduce the level of haze in the product by increasing the level of expression of ScCWP2 gene encoding cell wall mannoprotein Cwp2p in brewer's yeast, or non-ScCWP2 gene characteristic to beer yeast, and to a method of producing alcoholic beverages using such a yeast.
摘要翻译：本发明涉及生产具有降低雾度的能力的酒精饮料的啤酒酵母，使用这种酵母生产的含酒精饮料，以及这种酒精饮料的制造方法。更具体地说，本发明涉及通过提高酿酒酵母中编码细胞壁甘露糖蛋白Cwp2p的ScCWP2基因或啤酒酵母特有的非ScCWP2基因的表达水平，能够降低产品的雾度的酵母，使用这样的酵母生产酒精饮料的方法。

10. 发明授权

US6060098A Cereal cake and manufacturing method 失效
标题翻译：谷物蛋糕和制作方法
公开(公告)号：US6060098A
公开(公告)日：2000-05-09
申请号：US149185
申请日：1998-09-08
申请人： Terumi Takaoka
发明人： Terumi Takaoka
IPC分类号： A23G3/50 , A23L1/00 , A23L1/10 , A23L1/164 , A23L1/18 , A23L1/185 , A23L1/20 , A23P1/10 , A23L1/025
CPC分类号： A23L11/03 , A23L7/126 , A23L7/178 , A23L7/1975 , A23L7/20 , A23P30/10
摘要： The invention provides a cereal cake formed by using germinated brown rice or other germinated cereal irradiated with far infrared rays as the material, and its manufacturing method, and more particularly it relates to cereal cake and its manufacturing method characterized by heating and pressing germinated cereal irradiated with far infrared rays, not a mere cereal, to process into a specified form, and therefore by germination of the cereal, phosphorus is supplied, phosphate enzyme acts, phytic acid is decomposed into phosphoric acid and inositol, protein is bonded to amino acid, fat to essential fatty acid, starch to sugar and minerals to amino acid, so as to be absorbed smoothly in the body, zinc, other minerals and vitamins are increased several times, and in particular the starch is transformed into sugar, so that a natural sweetness is provided without any particular sweetening process.
摘要翻译：本发明提供通过使用以远红外线照射的发芽糙米或其他发芽谷物作为材料形成的谷物饼及其制造方法，更具体地涉及谷蛋糕及其制造方法，其特征在于加热和压榨发芽谷物辐射用远红外线，不仅仅是谷物，加工成特定的形式，因此通过谷物的发芽，磷被供应，磷酸酶作用，植酸分解成磷酸和肌醇，蛋白质与氨基酸结合，脂肪为必需脂肪酸，淀粉糖和矿物质为氨基酸，以便在体内平滑吸收，锌，其他矿物质和维生素增加数倍，特别是淀粉转化为糖，使天然提供甜味没有任何特别的甜味过程。

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