公开(公告)号：US20130030054A1

公开(公告)日：2013-01-31

申请号：US13520724

申请日：2010-12-28

申请人： Yukimasa Owa ,  Takehito Ota ,  Kinya Kurihara

发明人： Yukimasa Owa ,  Takehito Ota ,  Kinya Kurihara

IPC分类号： A61K31/198

CPC分类号： A23L2/52 ,  A23L2/68 ,  A23V2002/00 ,  A23V2200/15 ,  A23V2250/0636

摘要： An object of the present invention is to provide an ornithine-containing alcohol-free malt beverage which is provided with health functions of ornithine imparted to an alcoholic beverage-flavored alcohol-free malt beverage containing substantially no alcohol component and which retains an excellent flavor of the alcohol-free malt beverage, and to provide a method for producing the same. The ornithine-containing alcohol-free malt beverage of the present invention is produced using ornithine hydrochloride and ornithine aspartate in combination as ornithine raw materials. For this production, 20% or more by weight of ornithine hydrochloride in terms of ornithine is used with respect to the total weight of ornithine hydrochloride and ornithine aspartate in terms of ornithine. The ornithine-containing alcohol-free malt beverage thus produced is provided with health functions of ornithine and retains an excellent flavor of an alcohol-free malt beverage. In this way, the object can be attained. In the present invention, an organic acid, in addition to ornithine hydrochloride and ornithine aspartate, may be added to adjust the pH value of the product. Examples of the added organic acid include one or more organic acids selected from malic acid, gluconic acid and phytic acid.

摘要翻译： 本发明的目的是提供一种含有鸟氨酸的无酒精麦芽饮料，其具有赋予基本上不含醇成分的含酒精饮料无味的无酒精麦芽饮料的鸟氨酸的保健功能，并且保持了极好的风味 无酒精麦芽饮料，并提供其制造方法。 本发明的含鸟氨酸的无酒精麦芽饮料是以鸟氨酸盐酸盐和鸟氨酸天冬氨酸为原料制成的。 对于该生产，就鸟氨酸而言，使用20重量％以上的鸟氨酸盐酸盐，相对于鸟氨酸盐酸盐和鸟氨酸鸟氨酸的总重量，使用鸟氨酸。 由此生产的含鸟氨酸的无酒精麦芽饮料具有鸟氨酸的保健功能，并保持了无酒精麦芽饮料的极好风味。 以这种方式，可以实现该目的。 在本发明中，可以加入除了鸟氨酸盐酸盐和鸟氨酸天冬氨酸之外的有机酸以调节产品的pH值。 添加的有机酸的实例包括一种或多种选自苹果酸，葡萄糖酸和植酸的有机酸。

公开(公告)号：US20120207909A1

公开(公告)日：2012-08-16

申请号：US13143638

申请日：2009-09-29

申请人： Takehito Itakura ,  Takehito Ota ,  Yukimasa Owa

发明人： Takehito Itakura ,  Takehito Ota ,  Yukimasa Owa

IPC分类号： A23L2/80 ,  A23L2/38

CPC分类号： A23L2/56 ,  A23L2/80 ,  C12C7/28 ,  C12C12/04

摘要： An object of the present invention is to provide an unfermented malt beverage that has a reduced unpleasant wort flavor and has a beer flavor, and to provide a method for producing the same. The present invention provides a method for producing an unfermented beer-flavored malt beverage, comprising contacting a wort with an adsorbent to thereby reduce an unpleasant wort flavor, and an unfermented beer-flavored malt beverage produced by this method.

摘要翻译： 本发明的目的是提供一种具有降低的令人不快的麦芽汁风味并具有啤酒风味的未发酵麦芽饮料，并提供其制备方法。 本发明提供了一种生产未发酵的啤酒味麦芽饮料的方法，其包括使麦芽汁与吸附剂接触，从而减少不愉快的麦芽汁味道，以及通过该方法生产的未发酵的啤酒味麦芽饮料。

公开(公告)号：US20120121790A1

公开(公告)日：2012-05-17

申请号：US13383524

申请日：2010-03-15

申请人： Atsushi Murakami ,  Takehito Ota ,  Takehito Itakura

发明人： Atsushi Murakami ,  Takehito Ota ,  Takehito Itakura

IPC分类号： A23L2/38

CPC分类号： A23L2/52 ,  A23L2/56

摘要： Provided is an alcohol-free beer-like malt beverage from wort added with hop component without fermentation, having reduced off-flavor intrinsic to a malt beverage and suppressed nasty smell derived from hop, and retaining an aromatic component of hop. Produced is an alcohol-free beer-like malt beverage having reduced off-flavor and retaining an aromatic component of hop without fermentation, unlike a conventional non-alcohol beer production process, by controlling the content of a hop-derived aromatic component, myrcene, α-humulene or β-selinene, in the beer-like malt beverage to a specific value. In the present invention, the content of a hop-derived aromatic component in the beer-like malt beverage is controlled by controlling the addition timing or additive amount of hop and/or a hop essential-oil component during a wort-boiling step or the addition amount of a hop essential-oil component in a step after the wort-boiling step.

摘要翻译： 本发明提供了一种不添加啤酒花组分的麦芽汁的无酒精啤酒状麦芽饮料，不发酵，具有麦芽饮料固有的异味和抑制由啤酒花衍生的令人讨厌的气味，并保留啤酒花的芳香成分。 生产的是一种不含啤酒的麦芽饮料，与传统的非酒精啤酒生产方法不同，通过控制啤酒花衍生的芳族成分，月桂烯， α-胡萝卜素或β-联烯烃，在啤酒状麦芽饮料中具有特定的价值。 在本发明中，啤酒状麦芽饮料中的啤酒花衍生的芳族成分的含量通过在麦汁煮沸步骤期间控制添加时间或添加量的啤酒花和/或啤酒花精油成分来控制， 在麦汁煮沸步骤之后的步骤中添加量的啤酒花精油成分。

公开(公告)号：US20120021110A1

公开(公告)日：2012-01-26

申请号：US13143680

申请日：2010-01-05

申请人： Takayoshi Katayama ,  Takehito Itakura ,  Takehito Ota ,  Hideaki Kito

发明人： Takayoshi Katayama ,  Takehito Itakura ,  Takehito Ota ,  Hideaki Kito

IPC分类号： C12C1/18 ,  C12C12/00 ,  A23L2/56

CPC分类号： A23L2/38 ,  A23L2/56 ,  A23L27/2026 ,  A23L27/2028 ,  C12C5/026 ,  C12C12/04 ,  C12G3/025 ,  C12G3/06

摘要： A method for producing an unfermented beer-flavored malt beverage according to the present invention comprises adjusting linalool and acetaldehyde concentrations in a malt beverage to be improved in flavor to thereby impart or enhance a fermentation flavor in the beverage. The present invention also relates to a malt beverage having an improved flavor and a flavor improving agent. According to the present invention, a well-balanced fermentation flavor can be imparted or enhanced in an unfermented beer-flavored malt beverage to thereby improve the flavor of the beverage.

摘要翻译： 根据本发明的生产未发酵的啤酒味麦芽饮料的方法包括调节麦芽饮料中的芳樟醇和乙醛浓度以改善风味，从而赋予或增强饮料中的发酵风味。 本发明还涉及具有改善的风味和风味改善剂的麦芽饮料。 根据本发明，可以在未发酵的啤酒风味麦芽饮料中赋予或增强均衡的发酵风味，从而改善饮料的风味。

公开(公告)号：US06579620B2

公开(公告)日：2003-06-17

申请号：US09992604

申请日：2001-11-14

申请人： Seiichiro Mizuno ,  Chiemi Nishi ,  Yasuhiro Tsukamoto ,  Masaie Fujino ,  Tsutomu Yanagawa ,  Takehito Ota ,  Hiroki Yonezawa ,  Ken-ichi Takai ,  Goro Yamauchi

发明人： Seiichiro Mizuno ,  Chiemi Nishi ,  Yasuhiro Tsukamoto ,  Masaie Fujino ,  Tsutomu Yanagawa ,  Takehito Ota ,  Hiroki Yonezawa ,  Ken-ichi Takai ,  Goro Yamauchi

IPC分类号： B32B2520

CPC分类号： C09D127/18 ,  C08L83/04 ,  C09D183/04 ,  C09D183/08 ,  Y10T428/2982 ,  Y10T428/3154 ,  Y10T428/31544 ,  Y10T428/31663 ,  Y10T428/31667 ,  C08L2666/14 ,  C08L2666/04

摘要： A water-repellent coating has tetrafluoroethylene resin powder, silicone resin binder, and organic solvent. The tetrafluoroethylene resin powder has a ratio of the peak absorbance at 1,800 cm−1 to the peak absorbance at 500 cm−1 of 0.0001 to 0.05 exclusive. A coating film is formed by applying such a coating on a substrate. The coating has the properties of high water repellency, excellent anti-ice-coating, excellent anti-snow-coating, and so on, in spite of not having a large amount of fluororesin powder. In addition, the coating of film keeps the water repellency regardless of whether the coating film is immersed into water for a long time.

摘要翻译： 防水涂料具有四氟乙烯树脂粉末，硅树脂粘合剂和有机溶剂。 四氟乙烯树脂粉末在1800cm -1处的峰值吸光度与500cm -1处的峰值吸光度之比为0.0001〜0.05。 通过将这种涂层涂覆在基材上形成涂膜。 尽管没有大量的氟树脂粉末，该涂层具有高斥水性，优异的防冰涂层，优异的防雪涂层等性能。 另外，无论涂膜是否长时间浸入水中，膜的涂布保持防水性。

公开(公告)号：US20120021116A1

公开(公告)日：2012-01-26

申请号：US13143650

申请日：2009-08-21

申请人： Takehito Itakura ,  Takehito Ota ,  Hideaki Kito

发明人： Takehito Itakura ,  Takehito Ota ,  Hideaki Kito

IPC分类号： A23L2/38 ,  A23L2/68 ,  A23L2/56

CPC分类号： A23L2/68 ,  A23L2/38 ,  A23L2/56 ,  A23L27/84 ,  C12C5/026

摘要： An object of the present invention is to provide an unfermented malt beverage that has reduced or eased sourness derived from a pH adjuster and has a beer flavor, and to provide a method for producing the same. The present invention provides an unfermented beer-flavored malt beverage having a pH lower than 4.0 comprising a wort, a pH adjuster, and a seasoning ingredient, wherein the sourness of the pH adjuster is reduced or eased by the seasoning ingredient.

摘要翻译： 本发明的目的是提供一种未发酵的麦芽饮料，其具有由pH调节剂衍生并具有啤酒风味的降低或缓解的酸味，并提供其制备方法。 本发明提供一种pH值低于4.0的未发酵的啤酒味麦芽饮料，其包含麦芽汁，pH调节剂和调味成分，其中通过调味成分减轻或缓解pH调节剂的酸味。

公开(公告)号：US20080187644A1

公开(公告)日：2008-08-07

申请号：US12013723

申请日：2008-01-14

申请人： Takehito Ota ,  Nobuyoshi Sasaki

发明人： Takehito Ota ,  Nobuyoshi Sasaki

IPC分类号： C12H1/00

CPC分类号： C12G3/02 ,  C12C5/04 ,  C12C12/00 ,  C12G3/04

摘要： A fermented non-“beer” alcoholic beverage that is imparted a beer-like, natural color level and flavor and a method for producing the same are provided in a fermented alcoholic beverage that uses brewer's yeast and a method for producing the same. A fermented non-“beer” alcoholic beverage that is imparted a beer-like, natural color level and flavor may be produced without using artificial colorings such as caramel by adjusting the liquid color and flavor of the fermented alcoholic beverage using Maillard reaction products of sugar and proteolytic products and a preparation of the same. The method for producing a fermented alcoholic beverage of the present invention may be used in particular in producing “low-malt beer” and “other miscellaneous liquors” that require enhancement of the color level and flavor of the fermented alcoholic beverage because of restrictions on the use of fermentation ingredients, namely, wheat, barley and their malts.

公开(公告)号：US20080118601A1

公开(公告)日：2008-05-22

申请号：US11964983

申请日：2007-12-27

申请人： Takehito Ota ,  Nobuyoshi Sasaki

发明人： Takehito Ota ,  Nobuyoshi Sasaki

IPC分类号： C12C11/00

CPC分类号： C12G3/02 ,  C12C5/04 ,  C12C12/00 ,  C12G3/04

摘要： A fermented non-“beer” alcoholic beverage that is imparted a beer-like, natural color level and flavor and a method for producing the same are provided in a fermented alcoholic beverage that uses brewer's yeast and a method for producing the same. A fermented non-“beer” alcoholic beverage that is imparted a beer-like, natural color level and flavor may be produced without using artificial colorings such as caramel by adjusting the liquid color and flavor of the fermented alcoholic beverage using Maillard reaction products of sugar and proteolytic products and a preparation of the same. The method for producing a fermented alcoholic beverage of the present invention may be used in particular in producing “low-malt beer” and “other miscellaneous liquors” that require enhancement of the color level and flavor of the fermented alcoholic beverage because of restrictions on the use of fermentation ingredients, namely, wheat, barley and their malts.

摘要翻译： 在使用啤酒酵母的发酵酒精饮料及其制造方法中，提供赋予啤酒状，天然色泽和风味的发酵非啤酒酒精饮料及其制备方法。 可以使用美拉德的糖反应产物，通过调节发酵酒精饮料的液体颜色和风味，而不使用焦糖等人造色素来产生啤酒状，天然色泽和风味的发酵非啤酒酒精饮料 和蛋白水解产物及其制备方法。 本发明的发酵酒精饮料的制造方法特别可以用于生产“低麦芽啤酒”和“其他各种各样的液体”，因为这些饮料的限制，需要提高发酵酒精饮料的颜色和风味 使用发酵成分，即小麦，大麦及其麦芽。

公开(公告)号：US20080102161A1

公开(公告)日：2008-05-01

申请号：US11721935

申请日：2005-12-16

申请人： Takehito Ota ,  Nobuyoshi Sasaki

发明人： Takehito Ota ,  Nobuyoshi Sasaki

IPC分类号： C12C11/00

CPC分类号： C12C5/04 ,  C12C5/026

摘要： A fermented alcoholic beverage that is imparted a beer-like, natural color level and flavor and a method for producing the same are provided in a fermented alcoholic beverage that uses brewer's yeast and a method for producing the same. A fermented alcoholic beverage that is imparted a beer-like, natural color level and flavor may be produced without using artificial colorings such as caramel by adjusting the liquid color and flavor of the fermented alcoholic beverage using Maillard reaction products of sugar and proteolytic products and a preparation of the same. The method for producing a fermented alcoholic beverage of the present invention may be used in particular in low-malt beer and other miscellaneous liquors that require enhancement of the color level and flavor of the fermented alcoholic beverage because of restrictions on the use of fermentation ingredients.

摘要翻译： 在使用啤酒酵母的发酵酒精饮料及其制造方法中，提供赋予啤酒状，天然色泽和风味的发酵酒精饮料及其制造方法。 可以通过使用糖和蛋白水解产物的美拉德反应产物调节发酵酒精饮料的液体颜色和风味，而不使用人造色素如焦糖来生产啤酒状，天然色泽和风味的发酵酒精饮料，以及 准备一样。 本发明的发酵酒精饮料的制造方法特别可用于由于限制使用发酵成分而需要提高发酵酒精饮料的颜色水平和风味的低麦芽啤酒和其他各种液体中。