Class / Patent application number | Description | Number of patent applications / Date published |
426012000 | Addition of enzyme containing material to alcohol containing beverage to stabilize, purify, or prevent turbidity formation | 26 |
20080305206 | PROCESSES FOR MAKING ETHANOL - The present invention provides improved processes for recovering components of distillers' grain, such as, the components of distillers' dried grain (DDG), for use in various applications, including in the production of ethanol. | 12-11-2008 |
20090041890 | Beer-Brewing Method - The present invention relates to a method for beer-brewing comprising adding an enzyme composition comprising catalase without, or essentially without, glucose oxidase so as to improve the flavor and/or flavor stability of the finished beer. | 02-12-2009 |
20090074913 | Gene Encoding Protein Responsible for Flocculation Property of Yeast and Use Thereof - The present invention relates to a gene encoding a protein responsible for flocculation property of yeast and use thereof, in particular, a brewery yeast with appropriate flocculation property for producing desired alcoholic beverages, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast to which suitable flocculation property for brewing desired alcoholic beverages was imparted by controlling expression level of MHP1 gene encoding a protein responsible for flocculation property of brewery yeast, especially non-ScMHP1 gene specific to a lager brewing yeast, to alcoholic beverages produced with said yeast and to a method for producing said beverages. | 03-19-2009 |
20090142446 | METHOD OF PRODUCING FOAMING ALCOHOLIC DRINK AND FOAMING ALCOHOLIC DRINK PRODUCED BY USING THE METHOD - A production method of a beer-taste alcoholic beverage with foaming properties which does not use barley wheat and malt, in which a proteolytic enzyme improving generating foam and foam stability is used as a part of a substance of raw materials, and the alcoholic beverage with foaming properties produced by the production method are disclosed | 06-04-2009 |
20090291164 | METHOD FOR REGENERATING AN AUXILIARY FILTERING AGENT - Processes comprising: (i) providing a filter aid comprising a co-extrudate of a water-insoluble polyvinylpyrrolidone and a thermoplastic polymer; (ii) treating the filter aid with aqueous alkali; (iii) subsequently treating the filter aid with an enzyme; and (iv) subsequently thereto carrying out a second treatment with aqueous alkali, to provide a regenerated filter aid, and uses therefor. | 11-26-2009 |
20100021583 | METHOD FOR PRODUCING EXTRACT OF QUILLAJA SAPONARIA MOLINA SAPONINS AND USE TO STABILIZE BEER FOAM - Method for producing extract of | 01-28-2010 |
20100028486 | BUBBLE STABILIZER AND SPARKLING BEVERAGE CONTAINING THE SAME - The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100° C. or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a soda pop and a lemon soda to thereby improve the bubble retention in the beverage. | 02-04-2010 |
20100034923 | ENHANCING THE EFFECTIVE CONCENTRATION OF LYSOZYME IN WINE - The present disclosure provides methods that decrease the interaction between tannins found in wine (such as polymeric tannins) and lysozyme added to wine as an antimicrobial agent, for example by adding a tannin-binding agent to the wine prior to adding lysozyme to the wine. In particular examples, such methods increase lysozyme antimicrobial activity (for example by increasing the effective lysozyme concentration) in the wine, since lysozyme bound to tannin is not available for providing antimicrobial activity. Also provided are methods for making wine. Compositions that include wine, lysozyme, and one or more tannin-binding agents that decrease the interaction between tannins and lysozyme are also disclosed. | 02-11-2010 |
20100055235 | ANTIFOAM FROM HOP EXTRACT - A mixture of the hard resins, lipids and waxes obtained by solvent extraction of hops can be effectively utilized in brewing processes to suppress foaming. The mixture is typically the residue obtained by extraction of hops with liquid carbon dioxide, or other solvents, followed by extraction of alpha acids, beta acids and essential oils from the whole hop extract. The mixture of natural products is at least as effective as silicone antifoams, and has been shown to improve fermentation rates because the presence of hop lipids has a positive effect on yeast metabolism. | 03-04-2010 |
20100129491 | Tryptophan transporter gene and use thereof - The present invention relates to a tryptophan transporter gene and to uses of the gene. The invention relates in particular to a brewer's yeast which can control the tryptophan assimilation ability, alcoholic beverages produced using such yeast, and a method of producing such alcoholic beverages. More specifically, the invention relates to a yeast which can control the tryptophan assimilation ability by controlling the level of expression of the TAT2 gene which codes for the tryptophan transporter Tat2p in brewer's yeast, particularly of the nonScTAT2 gene characteristic to beer yeast, and to a method of producing alcoholic beverages using such yeast. | 05-27-2010 |
20100173043 | USE OF TANNINS IN ENOLOGY - The subject of the invention is the use, as an oenological product, of a proanthocyanidin tannin of phloroglucinol type that does not contain or contains very few ferulic and paracoumaric acids. | 07-08-2010 |
20100215800 | CACAO LIQUOR AND PROCESS FOR PRODUCING THE SAME - 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. | 08-26-2010 |
20100221382 | CELL WALL DERIVATIVES, THEIR PREPARATION PROCESS, AND USE THEREOF - In a first aspect, the present invention relates to a method for isolating cell wall derivatives from fungal or yeast biomass. According to this method, chitin polymers or chitin-glucan copolymers can be obtained. In another aspect, the invention relates to a method for preparing chitosan from chitin. The invention further relates to chitin polymers, chitin-glucan polymers and chitosan polymers obtainable by the methods according to the invention. Moreover, the invention relates to the use of chitin polymers, chitin-glucan copolymers or chitosan polymers obtainable by the method according to the present invention in medical, pharmaceutical, agricultural, nutraceutical, food, textile, cosmetic, industrial and/or environmental applications, and in particular of chitin-glucan copolymers used as a technological additive for treating a food-grade liquid or in orally administered compositions. | 09-02-2010 |
20100260889 | Mashing process - The present invention provides processes for production of wort and beer from a granular starch adjunct grist mashed-in at a temperature below the gelatinization temperature of said starch. | 10-14-2010 |
20100297289 | Composition for Stabilising a Dietary Aqueous Liquid Sensitive to Oxidation - The present invention relates to a composition for protecting from oxidation a dietary liquid, which contains substances sensitive to oxidation during the shelf-life thereof including a combination of two types of yeast cells:
| 11-25-2010 |
20120015072 | BEER-BREWING METHOD - The present invention relates to a method for beer-brewing comprising adding an enzyme composition comprising catalase without, or essentially without, glucose oxidase so as to improve the flavor and/or flavor stability of the finished beer. | 01-19-2012 |
20120058219 | BREWING METHOD - A method of brewing a beer comprising contacting a mash during lautering, and/or a wort after lautering but before wort boiling, with a thermostable protease. | 03-08-2012 |
20120093979 | PREVENTING PHYTATE SALT DEPOSITION IN POLAR SOLVENT SYSTEMS - The present inventors have surprisingly discovered that phytic acid tenaciously precipitates with soluble metals in food or fuel ethanol-processing fluid, producing insoluble organometallic salt deposit or scale on the processing equipment that must be removed in order to facilitate further ethanol processing. The present invention relates to converting phytic acid salts or phytates to inorganic phosphates to improve metal solubility and reduce deposition within processing equipment. | 04-19-2012 |
20120141628 | METHOD FOR THE PREVENTION OR REDUCTION OF HAZE IN BEVERAGES - The invention relates to a method for the prevention or reduction of haze in a beverage by the addition of an prolyl-specific endoprotease and to new beverages obtainable by the method according to the invention. It also relates to new endoproteases. Sequence information of a genomic DNA, cDNA as well as protein sequences. | 06-07-2012 |
20130034626 | METHOD FOR WINE FILTRATION - The invention describes methods to improve the filterability of crude wine using a combination of enzymes, more particularly a beta 1.3 glucanase, a polygalacturonase and a pectin lyase. The invention also describes methods to improve the filterability of crude wine using a combination of enzymes, more particularly a beta 1.3 glucanase, a polygalacturonase, a pectin lyase, a pectinesterase and an endoarabinanase. | 02-07-2013 |
20130084358 | Method To Reduce Biogenic Amine Content in Food - This invention relates to a method of reducing biogenic amine content in a beverage by contacting the beverage and/or beverage intermediate with an enzyme having transglutaminase activity. | 04-04-2013 |
20130196025 | METHOD FOR THE REGENERATION OF PVPP FROM A MEMBRANE FILTER RETENTATE AFTER CLARIFICATION AND STABILIZATION OF A YEAST FERMENTED BEVERAGE - A method of preparing a yeast fermented beverage is disclosed, comprising: (a) fermenting wort with yeast to produce a fermented liquid; (b) optionally removing the yeast; (c) mixing the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles; (d) filtering the fermented liquid over a first membrane filter without employing a filter aid; (e) combining a first retentate with an aqueous regeneration liquid to desorb polyphenols and/or protein from the PVPP particles, wherein the aqueous regeneration liquid has a pH of at least 10.0; (f) filtering the combination retentate and regeneration liquid over a second membrane filter without employing a filter aid; and (g) after, optional further refining the regenerated PVPP particles from the second retentate, and recirculating the particles to step (c); wherein macromolecular components contained in the first retentate and/or retained on the second filter are degraded using a degradative agent selected from oxidants, enzymes and combinations thereof. | 08-01-2013 |
20150307823 | PREPARATION OF A STABLE BEVERAGE - The present invention relates to a process for the preparation of a beverage comprising adding a proline-specific protease and a polyphenoloxidase to the beverage, and preparing the beverage, and a beverage obtainable by the process of the present invention. | 10-29-2015 |
20150376558 | MYCOTOXIN-BINDERS - The present technology relates to novel mycotoxin binder and the use in animal feed. The present disclosure relates also to the use of enzymes for improving the mycotoxin binding ability of by-products derived from a fermentative production process and to compositions comprising enzymes capable of degrading components in the fermented mash in the fermentation process. | 12-31-2015 |
20160053211 | Polypeptides Having Protease Activity and Polynucleotides Encoding Same - The present invention relates to isolated polypeptides having protease activity, and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of using the polypeptides in beer production. | 02-25-2016 |
20160102300 | IMMOBILIZED PROLINE-SPECIFIC ENDOPROTEASE - The present invention relates to immobilized proline-specific endoprotease, wherein the proline-specific endoprotease is immobilized on a carrier comprising methacrylate which has been functionalized with amino dimethylene, and wherein the carrier has a particle size range of 100 to 400 μm. The invention also relates to a process for producing beer comprising the steps of preparing a mash, fermenting the beer, and stabilizing the beer, wherein the beer is incubated with the immobilized proline-specific endoprotease. | 04-14-2016 |