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    Process for producing sparkling alcoholic drink and sparkling alcoholic drink produced by using the process
    1.
    发明授权
    Process for producing sparkling alcoholic drink and sparkling alcoholic drink produced by using the process 有权
    通过使用该方法生产发泡酒精饮料和起泡酒的方法

    公开(公告)号：US08802169B2

    公开(公告)日：2014-08-12

    申请号：US11912229

    申请日：2006-04-21

    申请人： Tatsuji Kimura ,  Naoyuki Kobayashi ,  Syunsuke Fukuhara ,  Shigehisa Yokoi

    发明人： Tatsuji Kimura ,  Naoyuki Kobayashi ,  Syunsuke Fukuhara ,  Shigehisa Yokoi

    IPC分类号： C12C11/00

    CPC分类号： C12G3/02 ,  C12C5/00

    摘要： It is an object of the present invention to provide a method of producing a foaming alcoholic beverage such as beer, low-malt beer, and a beer-flavored foaming alcoholic beverage obtained by producing, without using any kind of barley (e.g., barley, wheat, malt), a pre-fermentation liquid using at least a syrup containing sources of carbon, sources of nitrogen, hops and water as raw materials and fermenting the pre-fermentation liquid with use of brewers' yeasts, wherein germinated grains are used; to thereby increase fermentability and attain superior flavor and improved foam quality. It is also an object of the present invention to provide an alcoholic beverage manufactured by the aforementioned method.Especially, a germinated material, which is obtained by selecting at least one material from a group consisting of corns, potatoes, peas, soy beans, black soy beans, adzuki beans, Taisho Kintoki beans and unpolished rice and germinating the selected material, is used as a part of a raw material of the aforementioned foaming alcoholic beverage. Thereby, a foaming alcoholic beverage can be provided with improved foam quality, flavor quality and fermentability unique to the foaming alcoholic beverage.

    摘要翻译： 本发明的目的是提供一种生产啤酒，低麦芽啤酒和啤酒味发泡酒精饮料的发泡酒精饮料的方法，该方法是通过在不使用任何种类的大麦（例如大麦， 小麦，麦芽），使用至少含有碳源，氮源，啤酒花和水源的糖浆作为原料的预发酵液体，并使用酿造酵母酵母发酵预发酵液，其中使用发芽谷物; 从而提高发酵能力并获得优异的风味和改善的泡沫品质。 本发明的另一个目的是提供通过上述方法制造的酒精饮料。 特别地，使用通过从由玉米，马铃薯，豌豆，大豆，黑豆，小豆，大正Kintoki豆和未磨光的米组成的组中选择至少一种材料并发芽所选择的材料获得的发芽材料 作为上述发泡酒精饮料的原料的一部分。 因此，发泡酒精饮料可以提供泡沫质量，风味质量和发泡酒精饮料独特的发酵能力。

    PROCESS FOR PRODUCING SPARKLING ALCOHOLIC DRINK AND SPARKLING ALCOHOLIC DRINK PRODUCED BY USING THE PROCESS
    2.
    发明申请
    PROCESS FOR PRODUCING SPARKLING ALCOHOLIC DRINK AND SPARKLING ALCOHOLIC DRINK PRODUCED BY USING THE PROCESS 有权
    生产啤酒饮料的过程和使用过程生产的酒精饮料

    公开(公告)号：US20090022847A1

    公开(公告)日：2009-01-22

    申请号：US11912229

    申请日：2006-04-21

    申请人： Tatsuji Kimura ,  Naoyuki Kobayashi ,  Syunsuke Fukuhara ,  Shigehisa Yokoi

    发明人： Tatsuji Kimura ,  Naoyuki Kobayashi ,  Syunsuke Fukuhara ,  Shigehisa Yokoi

    IPC分类号： C12C12/00 ,  C12C7/053

    CPC分类号： C12G3/02 ,  C12C5/00

    摘要： It is an object of the present invention to provide a method of producing a foaming alcoholic beverage such as beer, low-malt beer, and a beer-flavored foaming alcoholic beverage obtained by producing, without using any kind of barley (e.g., barley, wheat, malt), a pre-fermentation liquid using at least a syrup containing sources of carbon, sources of nitrogen, hops and water as raw materials and fermenting the pre-fermentation liquid with use of brewers' yeasts, wherein germinated grains are used; to thereby increase fermentability and attain superior flavor and improved foam quality. It is also an object of the present invention to provide an alcoholic beverage manufactured by the aforementioned method.Especially, a germinated material, which is obtained by selecting at least one material from a group consisting of corns, potatoes, peas, soy beans, black soy beans, adzuki beans, Taisho Kintoki beans and unpolished rice and germinating the selected material, is used as a part of a raw material of the aforementioned foaming alcoholic beverage. Thereby, a foaming alcoholic beverage can be provided with improved foam quality, flavor quality and fermentability unique to the foaming alcoholic beverage.

    摘要翻译： 本发明的目的是提供一种生产啤酒，低麦芽啤酒和啤酒味发泡酒精饮料的发泡酒精饮料的方法，该方法是通过在不使用任何种类的大麦（例如大麦， 小麦，麦芽），使用至少含有碳源，氮源，啤酒花和水源的糖浆作为原料的预发酵液体，并使用酿造酵母酵母发酵预发酵液，其中使用发芽谷物; 从而提高发酵能力并获得优异的风味和改善的泡沫品质。 本发明的另一个目的是提供通过上述方法制造的酒精饮料。 特别地，使用通过从由玉米，马铃薯，豌豆，大豆，黑豆，小豆，大正Kintoki豆和未糙米等组成的组中选择至少一种材料并发芽所选择的材料获得的发芽材料 作为上述发泡酒精饮料的原料的一部分。 因此，发泡酒精饮料可以提供泡沫质量，风味质量和发泡酒精饮料独特的发酵能力。

    METHOD OF PRODUCING FOAMING ALCOHOLIC DRINK AND FOAMING ALCOHOLIC DRINK PRODUCED BY USING THE METHOD
    3.
    发明申请
    METHOD OF PRODUCING FOAMING ALCOHOLIC DRINK AND FOAMING ALCOHOLIC DRINK PRODUCED BY USING THE METHOD 审中-公开
    生产泡沫酒精饮料的方法和使用该方法生产的泡沫酒精饮料

    公开(公告)号：US20090142446A1

    公开(公告)日：2009-06-04

    申请号：US11814440

    申请日：2006-01-20

    申请人： Tatsuji Kimura ,  Shigehisa Yokoi ,  Syunsuke Fukuhara ,  Takeshi Nakamura ,  Atsuki Kawamura

    发明人： Tatsuji Kimura ,  Shigehisa Yokoi ,  Syunsuke Fukuhara ,  Takeshi Nakamura ,  Atsuki Kawamura

    IPC分类号： C12H1/15 ,  C12R1/37

    CPC分类号： C12C7/053 ,  C12C5/00 ,  C12C12/00 ,  C12G3/02

    摘要： 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 disclosedThe production method of an alcoholic beverage with foaming properties, in which a pre-fermentation liquid is processed using a syrup containing sources of carbon, sources of nitrogen, hops, coloring matter, an improving substance for generating foam and for foam stability, and water as raw materials without using barley, wheat and malt, and the pre-fermentation liquid is fermented using a brewers' yeast. A proteolytic enzyme which has high enzymatic activity of the end-type protease activity and partially decomposes macro molecular protein is added into a mashing process as one part of a substance of raw materials together with pea protein, and a enzymatic reaction is performed. Thereby the production method of the alcoholic beverage with foaming properties having improved foaming properties and the alcoholic beverage with foaming properties produced by the production method can be provided. Also, the suitable ratio for the using amount of the added proteolytic enzyme having high enzymatic activity of the e protease is preferably 0.5-2% of the enzymatic amount per pea protein as a substrate which is condensed 10 fold, the reaction temperature of the enzyme is preferably 80-85° C., and the reaction time is preferably 30 minutes.

    摘要翻译： 具有发泡性的啤酒味酒精饮料的生产方法，其不使用大麦小麦和麦芽，其中使用提高发泡泡沫和泡沫稳定性的蛋白水解酶作为原料物质的一部分，并且含酒精饮料 公开了通过制造方法制造的发泡性能具有发泡性的酒精饮料的制造方法，其中使用含碳源，氮源，啤酒花，着色剂，改良物质， 产生泡沫和泡沫稳定性，以水为原料，不使用大麦，小麦和麦芽，并且使用酿造酵母发酵预发酵液体。 作为原料物质的一部分与豌豆蛋白一起添加作为末端型蛋白酶活性的高酶活性并部分分解大分子蛋白质的蛋白水解酶作为糖化过程，并进行酶反应。 因此，可以提供具有发泡性能发泡性的醇类饮料的制造方法和通过制造方法制造的具有起泡性的醇饮料。 此外，e蛋白酶具有高酶活性的添加的蛋白水解酶的使用量的合适比例优选为每豌豆蛋白作为底物的酶量的0.5-2％，其浓缩10倍，酶的反应温度 优选为80〜85℃，反应时间优选为30分钟。

    SPARKLING BEVERAGE AND METHOD OF PRODUCING SAME
    7.
    发明申请
    SPARKLING BEVERAGE AND METHOD OF PRODUCING SAME 审中-公开
    泡沫饮料及其生产方法

    公开(公告)号：US20120282370A1

    公开(公告)日：2012-11-08

    申请号：US13504288

    申请日：2010-10-21

    申请人： Tatsuji Kimura ,  Shigeki Araki ,  Koji Takazumi ,  Takashi Iimure

    发明人： Tatsuji Kimura ,  Shigeki Araki ,  Koji Takazumi ,  Takashi Iimure

    IPC分类号： C12C5/02 ,  C12C11/00

    CPC分类号： C12C7/047 ,  C12C5/004

    摘要： Provided are a sparkling beverage having effectively improved foam properties and a method of producing the same. The sparkling beverage has improved foam properties through an increase in content of a hydrophobic polypeptide or contains a hydrophobic polypeptide in an amount of 1.1 g/L or more. When the sparkling beverage is a sparkling alcoholic beverage, a method of producing the sparkling alcoholic beverage includes: a pre-fermentation step (10) of preparing a pre-fermentation solution using a raw material containing barley; and a fermentation step (20) of conducting alcoholic fermentation by adding a yeast to the pre-fermentation solution, in which foam properties of the sparkling alcoholic beverage are improved by treating the barley with a protease.

    摘要翻译： 提供了具有有效改善的泡沫性质的起泡饮料及其制备方法。 起泡饮料通过增加疏水性多肽的含量或者含有1.1g / L以上的疏水性多肽而具有改善的泡沫性能。 当起泡饮料是起泡性酒精饮料时，制造闪光酒精饮料的方法包括：使用含有大麦原料制备预发酵液的预发酵步骤（10）; 以及通过向发酵前溶液中加入酵母进行酒精发酵的发酵步骤（20），其中通过用蛋白酶处理大麦来提高闪光酒精饮料的泡沫性能。

    SPARKLING ALCOHOLIC BEVERAGE, AND METHOD FOR PRODUCTION THEREOF
    9.
    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）。

    Hbv Particles Containing Hbv-Rna
    10.
    发明申请
    Hbv Particles Containing Hbv-Rna 审中-公开
    含有Hbv-Rna的Hbv颗粒

    公开(公告)号：US20070264646A1

    公开(公告)日：2007-11-15

    申请号：US11630254

    申请日：2004-06-22

    申请人： Noboru Maki ,  Tatsuji Kimura ,  Akihiro Matsumoto ,  Akinori Rokuhara ,  Eiji Tanaka ,  Kendo Kiyosawa

    发明人： Noboru Maki ,  Tatsuji Kimura ,  Akihiro Matsumoto ,  Akinori Rokuhara ,  Eiji Tanaka ,  Kendo Kiyosawa

    IPC分类号： C12Q1/68 ,  C07H21/04 ,  C12N7/00

    CPC分类号： C12N7/00 ,  C12N2730/10123 ,  C12Q1/706

    摘要： Hepatitis B virus (HBV) particles that contain HBV-RNA but do not contain HBV-DNA in a body fluid sample; A method of measuring the particles according to claim 1 by measuring HBV-RNA; A method of judging the therapeutic effect of the treatment of HBV infections by a drug having an effect of inhibiting RNA-dependent DNA polymerase, which method comprises performing the measurement on a body fluid of a patient who received said treatment; A method of predicting the risk of developing hepatic carcinoma or selecting risk groups of developing hepatic carcinoma by the above measurement.

    摘要翻译： 在体液样品中含有HBV-RNA但不含有HBV-DNA的乙型肝炎病毒（HBV）颗粒; 一种通过测量HBV-RNA测量根据权利要求1的颗粒的方法; 一种判断通过具有抑制RNA依赖性DNA聚合酶作用的药物治疗HBV感染的治疗效果的方法，该方法包括对接受所述治疗的患者的体液进行测定; 通过上述测量预测肝癌发展风险或选择发展成肝癌风险组的方法。