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WO/2018/029715A1 |
The present invention concerns a completely new plant, and relative method, for the production of beer from any type of grains. The method is based on the activation of phenomena of controlled hydro-dynamic cavitation during all the phas...
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WO/2018/029152A1 |
The invention relates to a tank outlet (1) of a tank (100), comprising a tube connection body (10), which has an inlet region (11), which can be fastened to an outlet region (111) of a tank (100), and comprising a vortex breaker (20), wh...
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WO/2018/029803A1 |
A method for producing a beer-flavored beverage, the method being characterized in that treated hops is added from a sealed container to a raw material liquid, the treated hops being obtained by heating hops-containing water at a tempera...
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WO/2018/026940A2 |
A method for extracting resins and oils from a plant includes: 1) tumbling, inside a container at a temperature of at most 50 degrees Fahrenheit with a tumbler, plant fibers having one or more portions that contain resins and/or oils; 2)...
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WO/2018/021921A1 |
The present invention relates to a method of producing beer through the alcoholic fermentation of malt with an addition of water and hops, using selected yeast strains, in which the material for producing malt is the grain of hairy (wint...
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WO/2018/019830A1 |
A dispensing apparatus (1) is described having a beverage source (10), containing a carbonated beverage liquid, and a dispensing tap. The dispensing apparatus includes a dispense tube (12) disposing the beverage source (10) in fluid comm...
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WO/2018/016779A1 |
The present embodiment comprises: a container, having a hollow part formed at the top part thereof and an inner space, in which the main ingredients of beer are filled, formed in the inside thereof; and a cap assembly which opens and clo...
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WO/2018/015746A1 |
A method of making an alcoholic beverage, the method comprising the steps of providing wort to a first fermentation vessel, adding yeast to the wort to ferment the wort in the first fermentation vessel, removing at least a portion of the...
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WO/2018/014004A1 |
A method of forming fungal materials and fungal objects from those fungal materials, the method comprising the steps of growing a first fungal tissue in contact with a nutritive vehicle; supplying a porous material in contact with said f...
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WO/2018/008175A1 |
The present invention provides a method for manufacturing a fermented beer-like effervescent beverage in which the generation of an onion-like smell is reduced by controlling the content of 2M3MB in the final product. Provided is a metho...
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WO/2018/002704A1 |
A first aspect of the present invention relates to a draught beer characterised in that the beer is refermented in the barrel and has an internal CO2 content that is greater than or equal to 7 g/L. A second aspect of the invention relate...
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WO/2018/001882A1 |
The present invention relates to methods for preparing cereal-based beverages. Particularly, the present invention provides, for example, methods for steeping and germination of cereal grain under continuous aeration. The present inventi...
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WO/2018/002520A1 |
Use of a selenised compound for increasing the ethanol content of a composition, said process comprising at least one step for the alcoholic fermentation of said composition carried out in the presence of said selenised compound in a con...
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WO/2018/002505A1 |
The present invention relates to the use of a yeast protein extract to stabilise the haze or cloudiness of a drink, particularly beer and preferably white beer.
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WO/2017/223080A1 |
A corn-to-ethanol production process is disclosed. The process comprises the steps of dry-milling corn kernels to form a corn flour; combining the corn flour with water to form a mash; extracting corn oil from the mash; fermenting the ma...
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WO/2017/214673A1 |
The present invention relates generally to a novel yeast strain deposited with the National Measurement Institute and assigned Accession No. V16/014811, and cultures thereof. The present disclosure also relates generally to the use of ye...
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WO/2017/215344A1 |
A beer brewing apparatus and method. The apparatus comprises a liquid inlet pipe (1), a hop container (2), a saccharification container (3), a fermentation container (4), a heating unit (5), a refrigeration unit (6), a controller (7) and...
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WO/2017/218039A1 |
Apparatus, methods, and systems for in-line detection of chemical compounds in beer are provided. In these apparatus, methods, and systems, a small sample of wort is removed from a fermentation vessel, heated, analyzed by infrared attenu...
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WO/2017/214690A1 |
The present invention relates to methods for deactivating micro-organisms that are detrimental to the beer brewing fermentation process as a function of the impact of pH and temperature, or of the chlorine dioxide concentration and tempe...
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WO/2017/207720A1 |
A process of preparing a malt-based beverage, said method comprising the steps of: - fermenting a wort to obtain a fermented malt-based beverage to achieve a original extract level A in a range of 10°PI-20°PI; - concentrating said ferm...
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WO/2017/207709A1 |
A process of preparing a malt-based beverage comprising at least two flavour components A and B in a weight ratio A/B of Xfinal, said method comprising the steps of: - brewing and fermenting a wort to obtain a fermented malt-based bevera...
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WO/2017/204221A1 |
The purpose of the present invention is to provide a beer-flavored fermented alcoholic beverage which is similar to beer and has a full body taste while having a reduced concentration of purines. According to the present invention, provi...
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WO/2017/195359A1 |
This hop processed product for suppressing fat accumulation or for antioxidation contains greater than or equal to 50 wt%, preferably greater than or equal to 60 wt%, and most preferably greater than or equal to 70%, of hop flowers (E・...
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WO/2017/195358A1 |
This hop pellet contains greater than or equal to 50 wt%, preferably greater than or equal to 60 wt%, and most preferably greater than or equal to 70%, of hop flowers (E・M) that exhibit a hue that satisfies the condition of having an a...
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WO/2017/191192A1 |
The present disclosure relates to a method for fermenting a wort in a fermentation tank comprising a bottom port and at least three side ports, being a first side port, a second side port, and a third side port, wherein said side ports a...
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WO/2017/191109A1 |
The invention relates to methods for preparing a beverage comprising at least 2 g/L β-glucan, wherein said β-glucans have an average molecular weight in the range of 80 to 200 kDa. The methods involve mashing barley kernels comprising ...
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WO/2017/187695A1 |
The present invention relates to a beer-flavored beverage production method comprising steps of using barley as a starting material, and adding glucoamylase and β-amylase in a fermentation step.
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WO/2017/186713A1 |
During the production of wort-based beverages, such as beer, said drinks can be foamed by dissolving air in a corresponding beverage intermediate product (21) and the beverage intermediate product is subsequently released into a containe...
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WO/2017/178607A1 |
The present invention is in the field of minibreweries and concerns a double-walled vessel for boiling and fermenting wort, comprising (a1) an opening for receiving liquid and yeast, (a2) a space for holding the liquid, (a3) a temperatur...
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WO/2017/180158A1 |
A hop composition can be prepared by admixing wet hops and deaerated water, wherein the water of the hop composition contains less than 500 ppb dissolved oxygen. The resulting hop composition preferably contains 1-30 wt % wet hops and 70...
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WO/2017/167863A1 |
The present invention concerns a kit of parts for the in situ production of a fermented target beverage by addition of a liquid diluent (3), said kit of parts comprising : (c) A first chamber (1) contain ing concentrated beverage extract...
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WO/2017/170973A1 |
The present invention relates to a method for filtering a microbial culture solution using a membrane module, said method comprising four stages including (a) cross-flow filtration of the microbial culture solution, (b) rinsing with wate...
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WO/2017/172966A1 |
A flavor-enhanced beverage includes an added amount of pyroglutamic acid or a salt thereof. The pyroglutamic acid may be in the form of L-pyroglutamic acid, D-pyroglutamic acid, monosodium L-pyroglutamate, monosodium D-pyroglutamate, or ...
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WO/2017/168717A1 |
Provided is a packaged beverage that contains a cyclic dipeptide and a sweetening substance and wherein the content of the cyclic dipeptide is 10-8700 ppm and the degree of sweetness derived from the sweetening substance is 0.06-4 relati...
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WO/2017/168718A1 |
Provided is a packaged beverage that has a content of 10-8700 ppm of a cyclic dipeptide and a content of 1-50 ppm of a bitter substance. This packaged beverage is flavorful despite containing a cyclic dipeptide and makes it possible to p...
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WO/2017/167865A1 |
A method for obtaining a beverage, comprising the steps of: a. providing a first single-serve container comprising a malt based beverage concentrate characterized in that said concentrate is in a liquid state, has a viscosity of maximall...
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WO/2017/155034A1 |
[Problem] To provide a porous membrane that has improved fatigue durability while maintaining permeability. [Solution] A porous membrane comprising a hydrophobic polymer as a main component, wherein the average backbone thickness of a th...
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WO/2017/150082A1 |
Provided are a method for producing a beverage, in which the imparting of an undesirable odor is suppressed, and a method for improving the flavor of a beverage. The method for producing a beverage according to one embodiment of the pres...
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WO/2017/151589A1 |
Novel compositions and methods for enhancing alcohol sensation as well as carbonation effect in food consumables are provided.
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WO/2017/141708A1 |
Provided are: a drink having a non-conventional favorable aroma; and a method for improving the aroma of a drink. A drink according to one embodiment of the present invention has a geranic acid content of 40 ppb or more; and the ratio of...
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WO/2017/138489A1 |
The present invention pertains to a method for enhancing the fermentation capacity and ethanol yield of yeast. Specifically, the present invention pertains to: a method for enhancing the fermentation capacity of yeast that involves causi...
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WO/2017/134260A1 |
The invention relates to a method of preparing a light-stable hop extract, said method comprising: providing a pre-isomerised hop extract comprising at least 10% of iso-alpha acids by weight of dry matter, and illuminating the pre-isomer...
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WO/2017/134263A1 |
The invention relates to a light-stable hop extract comprising at least 1 g per kg of dry matter of one or more hop derived substances represented by formula (I), wherein R = -CH(CH3)2, -CH(CH3)CH2CH3 or -CH2CH(CH3)2. The invention furth...
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WO/2017/126845A1 |
The present invention comprises: a container comprising an opening and providing a storage space; an accommodating apparatus which is attachable/detachable to/from the storage space via the opening and provides a space in which wort comp...
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WO/2017/126844A1 |
The present invention comprises: an accommodating body unit; a stopper unit provided at the top of the accommodating body unit and provided with a flow hole; and a storage unit which is accommodated inside the accommodating body unit, an...
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WO/2017/115439A1 |
A packaged beverage having a cyclic dipeptide content of 10-3,300ppm and a pH of 3.0-5.0, the packaged beverage having a pleasant flavor while still containing the cyclic dipeptide. Thus, it is possible to provide a luxury food product t...
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WO/2017/115438A1 |
A beer-flavored beverage having a cyclic dipeptide content of 10-8,700ppm and a pH of 3.0-5.0, the beer-flavored beverage having a taste like that of beer while still containing the cyclic dipeptide. Thus, it is possible to provide a lux...
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WO/2017/111698A1 |
The present invention relates to the production of instant alcoholic beverages, and in particular, instant beer products. In particular aspects, the invention relates to a multi-component system, having a solids component and at least on...
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WO/2017/105541A1 |
The embodiment relates to the dispensing of beer from a fluid reservoir, providing a portion of the beer as foam atop it. To avoid the reduction of absorbed carbon dioxide in dispensed beer, a fluid control mechanism provides increased a...
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WO/2017/103214A1 |
The present invention relates to an improved method for detoxifying gluten proteins from cereal grains which makes it possible to obtain detoxified flours with a reduction of the antigenicity of the toxic epitopes of the gluten proteins ...
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