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    METHOD OF EVALUATING FOAM-HOLDING PROPERTY OF FERMENTED MALT DRINK AND MARKER FOR EVALUATING FOAM-HOLDING
    1.
    发明申请
    METHOD OF EVALUATING FOAM-HOLDING PROPERTY OF FERMENTED MALT DRINK AND MARKER FOR EVALUATING FOAM-HOLDING 审中-公开
    用于评估泡沫控制的发酵麦芽饮料和标记的泡沫控制性能评估方法

    公开(公告)号：US20100105096A1

    公开(公告)日：2010-04-29

    申请号：US12530105

    申请日：2008-03-07

    申请人： Takashi Iimure ,  Kiyoshi Takoi ,  Kazutoshi Ito ,  Kazuyoshi Takeda

    发明人： Takashi Iimure ,  Kiyoshi Takoi ,  Kazutoshi Ito ,  Kazuyoshi Takeda

    IPC分类号： C12Q1/26 ,  C12N9/02

    CPC分类号： G01N33/146 ,  C12Q1/00 ,  G01N27/44778

    摘要： The present invention provides a method for determination of the foam stability of a fermented malt beverage, wherein the concentration of yeast thioredoxin (MT) in the fermented malt beverage or a fermenting material solution of the fermented malt beverage is used as an index having a negative correlation with the foam stability of the fermented malt beverage, and the concentration of protein Z (MZ) in the fermented malt beverage or a pre-fermentation or fermenting material solution of the fermented malt beverage is used as an index having a positive correlation with the foam stability of the fermented malt beverage, to determine the foam stability of the fermented malt beverage. According to the determination method of the invention, it is possible to determine the foam stability from the concentration of prescribed proteins in the fermented malt beverage or pre-fermentation or fermenting material solution thereof without directly measuring the head retention of the fermented malt beverage.

    摘要翻译： 本发明提供了发酵麦芽饮料的泡沫稳定性的测定方法，其中发酵麦芽饮料中发酵麦芽饮料中酵母硫氧还蛋白（MT）的浓度或发酵麦芽饮料的发酵液溶液的浓度用作负值 与发酵麦芽饮料的泡沫稳定性的关系，发酵麦芽饮料中的发酵麦芽饮料或发酵前或发酵物质溶液中的蛋白质Z（MZ）的浓度用作与 发酵麦芽饮料的泡沫稳定性，以确定发酵麦芽饮料的泡沫稳定性。 根据本发明的测定方法，可以从发酵麦芽饮料或其发酵前或发酵物质溶液中的规定蛋白质的浓度确定泡沫稳定性，而不直接测量发酵麦芽饮料的头部保留。

    SPARKLING ALCOHOLIC BEVERAGE, AND METHOD FOR PRODUCTION THEREOF
    4.
    发明申请
    SPARKLING ALCOHOLIC BEVERAGE, AND METHOD FOR PRODUCTION THEREOF 审中-公开
    泡沫酒精饮料及其生产方法

    公开(公告)号：US20110189340A1

    公开(公告)日：2011-08-04

    申请号：US12666674

    申请日：2008-06-24

    申请人： Tatsuji Kimura ,  Hiroyasu Kino ,  Kiyoshi Takoi ,  Soichi Kamiya

    发明人： Tatsuji Kimura ,  Hiroyasu Kino ,  Kiyoshi Takoi ,  Soichi Kamiya

    IPC分类号： C12C11/00

    CPC分类号： C12G3/02

    摘要： Provided is a method of manufacturing a sparkling alcoholic beverage excellent in properties such as flavor without using hops as part of raw materials. The method of manufacturing a sparkling alcoholic beverage includes: a pre-fermentation step (10) of preparing a pre-fermentation solution by using a germinated legume without using hops as part of the raw materials; and a fermentation step (11) of conducting alcohol fermentation by adding a yeast to the pre-fermentation solution.

    摘要翻译： 本发明提供一种不使用啤酒花作为原料的一部分来制造香料等特性优异的发泡性醇饮料的方法。 闪光酒精饮料的制造方法包括：通过使用发芽豆类而不使用啤酒花作为原料的一部分来制备预发酵溶液的预发酵步骤（10）; 以及通过向所述发酵前溶液中加入酵母进行醇发酵的发酵步骤（11）。

    Method of evaluating green malt qualities by electron spin resonance spectrometry and method of evaluating malt qualities
    5.
    发明授权
    Method of evaluating green malt qualities by electron spin resonance spectrometry and method of evaluating malt qualities 失效
    通过电子自旋共振光谱法评估绿色麦芽质量的方法和评价麦芽品质的方法

    公开(公告)号：US06952098B2

    公开(公告)日：2005-10-04

    申请号：US10466778

    申请日：2002-12-03

    申请人： Hirotaka Kaneda ,  Kiyoshi Takoi ,  Naoko Nishita ,  Junko Yoshimura

    发明人： Hirotaka Kaneda ,  Kiyoshi Takoi ,  Naoko Nishita ,  Junko Yoshimura

    IPC分类号： G01N24/10 ,  G01N33/02 ,  G01V3/00

    CPC分类号： G01N24/10

    摘要： A method is provided in which a correlation is made between a parameter indicating modification of a sampled malt in a germination process in which barley is germinated, and an ESR signal intensity of the sampled malt. The parameter is determined, in advance, by general analytical methods including chemical analytical methods. The ESR signal intensity is determined by measuring a peak height of spectrum of the sampled malt at a g value at which an unpaired electron derived from a carbon radical is resonant. The ESR signal intensity is a ratio of the measured peak height of spectrum to a peak height of spectrum of a reference, per a unit weight of the sampled malt. The modification state of the sampled malt can be evaluated based on the ESR signal intensity determined by electron spin resonance spectrometry. Kohlbach index, Hartong index at 45° C., diastatic power, β-glucan content, viscosity, and friability may be used as the parameter.

    摘要翻译： 提供了一种方法，其中在发芽大麦的发芽过程中指示取样麦芽的修饰的参数与采样的麦芽的ESR信号强度之间进行相关。 该参数预先通过包括化学分析方法的一般分析方法来确定。 ESR信号强度通过测量采样麦芽的光谱的峰值高度来确定，其中来源于碳自由基的不成对电子是共振的g值。 ESR信号强度是测量的峰的高度与参考的峰的高度之比，每采样的麦芽的单位重量。 可以基于通过电子自旋共振光谱法测定的ESR信号强度来评估采样麦芽的修饰状态。 科尔巴赫指数，45℃下的哈顿指数，水平功率，β-葡聚糖含量，粘度和脆性可用作参数。

    SPARKLING ALCOHOLIC BEVERAGE, AND METHOD FOR PRODUCTION THEREOF
    7.
    发明申请
    SPARKLING ALCOHOLIC BEVERAGE, AND METHOD FOR PRODUCTION THEREOF 审中-公开
    泡沫酒精饮料及其生产方法

    公开(公告)号：US20100189840A1

    公开(公告)日：2010-07-29

    申请号：US12666706

    申请日：2008-06-24

    申请人： Tatsuji Kimura ,  Hiroyasu Kino ,  Kiyoshi Takoi ,  Soichi Kamiya

    发明人： Tatsuji Kimura ,  Hiroyasu Kino ,  Kiyoshi Takoi ,  Soichi Kamiya

    IPC分类号： C12G3/02

    CPC分类号： C12G3/02

    摘要： Disclosed is a method for producing a sparkling alcoholic beverage having excellent properties including flavor, without using a hop as a part of the raw materials. Specifically disclosed is a method for producing a sparkling alcoholic beverage, which comprises: a pre-fermentation step (10) of preparing a pre-fermentation solution by using a germinated garden pea (Pisum sativum), without using a hop, as a part of the raw materials; and a fermentation step (11) of conducting the alcohol fermentation by adding an yeast to the pre-fermentation solution.

    摘要翻译： 公开了一种不使用啤酒花作为原料的一部分的具有优良特性的起泡酒精饮料的制造方法，其中包括风味。 具体公开了一种发泡酒精饮料的制造方法，其特征在于，包括：使用发芽园豌豆（Pisum sativum）制备预发酵液的预发酵工序（10），不使用啤酒花作为 原料; 和通过向发酵前溶液中加入酵母进行醇发酵的发酵步骤（11）。

    Solid fermentation-promoting substance and method for preparation thereof
    8.
    发明授权
    Solid fermentation-promoting substance and method for preparation thereof 失效
    固体发酵促进物质及其制备方法

    公开(公告)号：US06517875B1

    公开(公告)日：2003-02-11

    申请号：US09352871

    申请日：1999-07-13

    申请人： Hisao Kado ,  Syuichi Ishii ,  Kiyoshi Takoi ,  Taiju Masuda ,  Yutaka Mitani

    发明人： Hisao Kado ,  Syuichi Ishii ,  Kiyoshi Takoi ,  Taiju Masuda ,  Yutaka Mitani

    IPC分类号： C12F306

    CPC分类号： C12C5/00 ,  C12C11/00 ,  C12G3/00

    摘要： A method for preparing a solid fermentation-promoting substance, the method including the steps of: subjecting a residue obtainable from the process of production of a fermented liquor to acid treatment and separating supernatant from the acid treatment to obtain a liquid fermentation-promoting substance; and subjecting the resulting liquid fermentation-promoting substance to neutralization treatment to obtain the solid fermentation-promoting substance.

    摘要翻译： 一种制备固体发酵促进物质的方法，所述方法包括以下步骤：将从发酵液生产过程获得的残留物进行酸处理，并从酸处理中分离上清液以获得液体发酵促进物质; 并将得到的液体发酵促进物质进行中和处理，得到固体发酵促进物质。