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    IMPROVED BREWING PROCESS
    1.
    发明申请
    IMPROVED BREWING PROCESS 审中-公开
    改进的烧结过程

    公开(公告)号：US20100009031A1

    公开(公告)日：2010-01-14

    申请号：US12373573

    申请日：2007-06-22

    申请人： Minh-Tam Nguyen ,  Luppo Edens ,  Jeroen Louis Van Roon

    发明人： Minh-Tam Nguyen ,  Luppo Edens ,  Jeroen Louis Van Roon

    IPC分类号： C12H1/15 ,  C12N9/50 ,  C12C11/00

    CPC分类号： C12C5/004 ,  C12C11/003 ,  C12H1/22

    摘要： The present invention relates to the use of a proline-specific protease for accelerating the beer brewing process. In particular, it relates to the use of a proline-specific protease for accelerating the beer brewing process by shortening and simplifying the stabilisation phase of beer production. The stabilisation period as such can be omitted from the beer making process hereby saving significant costs and adding to the flexibility of beer producing plants.

    摘要翻译： 本发明涉及脯氨酸特异性蛋白酶用于加速啤酒酿造方法的用途。 特别涉及脯氨酸特异性蛋白酶用于通过缩短和简化啤酒生产稳定期来加速啤酒酿造过程的用途。 因此，啤酒制造过程中可以省略稳定期，从而节省了大量成本并增加了啤酒生产厂的灵活性。

    METHOD OF PRODUCING FOAMING ALCOHOLIC DRINK AND FOAMING ALCOHOLIC DRINK PRODUCED BY USING THE METHOD
    2.
    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。

    Process for the production of a colloidally stable beer
    9.
    发明授权
    Process for the production of a colloidally stable beer 失效
    生产胶体稳定啤酒的方法

    公开(公告)号：US4411914A

    公开(公告)日：1983-10-25

    申请号：US326988

    申请日：1981-12-03

    申请人： Andre F. O. Devreux ,  Janis Jerumanis

    发明人： Andre F. O. Devreux ,  Janis Jerumanis

    IPC分类号： C12C7/14 ,  C12C5/00 ,  C12C7/04 ,  C12C7/047 ,  C12C7/053 ,  C12C7/24 ,  C12H1/15 ,  C12G3/00

    CPC分类号： C12C7/04 ,  C12C5/004 ,  C12C7/047 ,  C12C7/053

    摘要： This invention relates to a process for the production of a colloidally sle beer. More particularly, the object of the invention is to modify the common method of preparation of beer, in order to improve the colloidal stability of the beer, i.e. in order to reduce the colloidal turbidity in the beer.A sufficient proportion of polyphenoloxidase is added to the brew or to the wort for precipitating the polymers formed by oxidation of the polyphenols by said polyphenoloxidase, jointly with the proteins in presence, the obtained precipitate being separated by filtration after the oxidation of the malt.

    摘要翻译： 本发明涉及一种生产胶体稳定的啤酒的方法。 更具体地说，本发明的目的是为了改善啤酒的胶体稳定性，即为了降低啤酒中的胶体浊度而改变啤酒的常规制备方法。 在酿造或麦芽汁中加入足够比例的多酚氧化物，以沉淀通过所述多酚氧化酶氧化多酚而形成的聚合物，与蛋白质一起存在，所得沉淀物在麦芽氧化后通过过滤分离。