Asahi Breweries, Ltd. Patent applications |
Patent application number | Title | Published |
20160066614 | UNFERMENTED BEER-FLAVOURED BEVERAGE CONTAINING INDIGESTIBLE DEXTRIN, AND BITTER SUBSTANCE - The problem of the present invention is to achieve both an enhancement of beer-like taste and an effect of suppressing an increase in blood neutral fat with respect to a non-fermented beer taste drink. The means for solving the problem is a non-fermented beer taste drink, which contains indigestible dextrin at a concentration of 8 g/L or more, and a bitter-taste substance. | 03-10-2016 |
20140312062 | Liquid Delivery System and Liquid-Flowpath Regulating Device - Easily serviced and hygienically maintained liquid supply system. A liquid storage vessel switching device switches between vessels to supply liquid uninterruptedly. Provided in a first connection tube is a liquid cutoff device, including a loop section, for switching the system between allowing/cutting-off supplying of liquid to a dispenser through the first connection tube. Utilizing the liquid cutoff device eliminates, along the first connection tube, intervening conventional valves having structural components that come in direct contact with the supplied liquid, and on which sponges or other cleaning elements might get caught. The inner wall of the first connection tube may thus be cleaned readily with a sponge or the like. Beverages such as beer thus can easily be kept hygienically and served. | 10-23-2014 |
20140170295 | UNFERMENTED BEER-TASTE BEVERAGE - An object of the present invention is to provide an unfermented beer-taste beverage which has an appearance with foam like beer, but does not have the characteristic odor common to beers and non-alcohol beer-taste beverages associated with fermentation; an unfermented beer-taste beverage containing a soybean dietary fiber does not have the characteristic odor common to general beers and non-alcohol beer-taste beverages associated with fermentation; when the beer-taste beverage is poured into a glass or the like, a beer-like foam with a good appearance can be formed; the foam arising from the glass is a fine and minute foam like champagne, and the foam arises linearly; in addition, the beer-like foam makes the mouthfeel smooth, and further provides a texture. | 06-19-2014 |
20140170284 | UNFERMENTED BEER-TASTE BEVERAGE AND MANUFACTURING METHOD THEREFOR - To provide an unfermented beer-taste beverage provided with fermentation flavor, and a method for producing the unfermented beer-taste beverage. | 06-19-2014 |
20140113050 | UNFERMENTED BEER-FLAVOURED BEVERAGE AND MANUFACTURING METHOD THEREFOR - An object of the invention is to impart a taste like beer to a non-fermented beer taste drink. Means for achieving the object is a method for production of a non-fermented beer taste drink, comprising a step of including in drinking water 8 mg/ml or more of a polymeric saccharide and 0.008 to 100 parts by weight of a sweet-taste substance based on 100 parts by weight of the polymeric saccharide. | 04-24-2014 |
20120085781 | Liquid Delivery System, Liquid-Delivery Switching Device, and Liquid-Flowpath Regulating Device - A liquid supply system capable of being serviced and hygienically maintained easily. A beer storage barrel switching device ( | 04-12-2012 |
20110244527 | METHOD FOR PRODUCING B-GLUCANASE AND XYLANASE, AND LIQUID CULTURE MEDIUM - A method for producing β-glucanase and xylanase which includes the step of culturing a microorganism classified under the genus | 10-06-2011 |
20110223288 | METHOD FOR PRODUCING ALANINE-RICH YEAST - The present invention relates to a method for producing an alanine-rich yeast containing alanine at a high concentration and includes: a method involving liquid-culturing a yeast in a stationary phase of proliferation under the condition that the pH of a liquid medium is ≧7.5 and <11; a method for producing an alanine-rich yeast by adjusting the pH of a liquid medium to ≧7.5 and <11, and then culturing the yeast in this pH range; a method of producing an alanine-rich yeast, wherein the yeast is | 09-15-2011 |
20110223287 | METHOD FOR PRODUCING YEAST WITH HIGH GLUTAMIC ACID CONTENT - Provided is a method for producing a yeast containing glutamic acid at a high concentration. In the method for culturing a yeast, a yeast in a stationary growth phase is subjected to liquid culture under the conditions that the pH of a liquid medium is 7.5 or higher and lower than 11. After the pH of the liquid medium for the yeast in a stationary growth phase is adjusted to 7.5 or higher and lower than 11, the yeast is further cultured, whereby a yeast with a high glutamic acid content can be produced. In the invention, as the yeast, | 09-15-2011 |
20110200710 | Method for Producing Sugar - Provided is a method for efficiently producing sugar and simultaneously efficiently producing ethanol. A method for producing sugar characterized by comprising a pretreatment step in which a plant-origin sugar solution is fermented by a microorganism having no sucrose-degrading enzyme and a step for producing sugar from the fermented sugar solution. A method for producing sugar characterized by comprising a pretreatment step in which a plant-origin sugar solution is fermented by a microorganism in the presence of a sucrose-degrading enzyme inhibitor and a step for producing sugar from the fermented sugar solution. | 08-18-2011 |
20110174061 | Falling Speed Measuring Sensor For Falling Body Viscometer And Falling Speed Measuring Method - A novel configuration for a falling body viscometer using an electromagnetic induction sensor, wherein the time at which a falling body passes through the electromagnetic induction sensor can be specified with enhanced accuracy. This enables the falling speed of the falling body and in turn the viscosity of a fluid to be measured with increased accuracy. A falling body viscometer is provided with a first pair of coils located at the outer periphery of a measuring container so as to be separated from each other in the vertical direction, and also with a second pair of coils located at the outer periphery of the measuring container so as to be separated from each other in the vertical direction and to be located below the first coil pair, a specified distance away therefrom. | 07-21-2011 |
20110163128 | BEVERAGE CONTAINER AND COOLING SYSTEM FOR THE SAME - A beverage container which preserves a beverage and dispenses the beverage using a pressurized gas; comprising a beverage storage section having a liquid outlet, an outer wall, which covers an outer periphery of the beverage storage section and is separated from the beverage storage section by a hollow section, and a gas outlet which communicates the hollow section and an outer area; wherein the hollow section is filled with a pressurized gas. | 07-07-2011 |
20100333228 | PLANT CAPABLE OF BEARING SEEDLESS FRUITS AND METHOD OF PRODUCING VARIETY BEARING SEEDLESS FRUIT - Provided are a plant capable of bearing seedless fruits stably over several generations, a seedless fruit generated from this plant, a method of producing a variety capable of readily and reliably bearing seedless fruits, a variety produced by this production method, and a seedless fruit generated from the thus produced variety. Particularly provided is a plant capable of bearing seedless fruits, wherein the plant is obtained by a crossing method comprising a step (a) of selecting a first filial generation plant which is capable of bearing seedless fruits as well as having a male sterile trait and a parthenocarpic trait from the group of first filial generation plants generated by crossing between a plant of a male sterile line and a plant of a parthenocarpic line, and a step (b) of crossing the thus selected first filial generation plant with a plant of a fixed line which is capable of sustaining the parthenocarpic trait and the male sterile trait of the plant, as a pollen parent, to thereby generate a progeny plant having the parthenocarpic trait and the male sterile trait. | 12-30-2010 |
20100324312 | NOVEL METHYLATED CATECHIN AND COMPOSITION CONTAINING THE SAME - A novel methylated catechin is provided which has stronger antiallergic activity than conventionally known methylated catechins such as epigallocatechin-3-O-(3-O-methyl)gallate and epigallocatechin-3-O-(4-O-methyl)gallate. | 12-23-2010 |
20100285157 | GRANULES, TABLETS AND METHOD OF PRODUCING THE SAME - When a light and porous inorganic substance is employed in a large amount as a excipient, it is impossible in the subsequent tabletting step using a tabletting machine to supply a desired amount of the resultant powder into a mortar having a definite diameter. As a result, extremely light tablets are produced. A method of producing the tablet is characterized by including dissolving or dispersing an oily substance, a liquid substance derived from a natural product or a low-melting substance in an organic solvent, allowing a porous calcium silicate powder to adsorb and hold the solution, adding a starch and/or a saccharide thereto, granulating the obtained mixture to give granules having an appropriate loose bulk density, and then compression molding those granules to give tablets. | 11-11-2010 |
20100209586 | PROCESS FOR PRODUCING BEER OR BEER-LIKE BEVERAGE - The present invention aims to provide a novel process for producing beer or beer-like beverage in which setting of heating conditions with enhanced flexibility can be allowed and in which hop flavor components can be reduced or eliminated. In the step (a), hop together with a solvent of which amount is, per kg of pelletized raw hop, 25 to 100 liters and an additional amount corresponding to evaporation loss thereof is boiled so that 1 to 15 kg of evaporation loss is attained per kg of pelletized raw hop. In the step (b), the hop-treated liquid matter obtained by the preceding step (a) is added to a raw material liquid, and the mixture of the raw material liquid and the hop-treated liquid matter is boiled. | 08-19-2010 |
20100120119 | METHOD OF PRODUCING LIQUID KOJI - An object of the present invention is to provide a method of producing liquid koji having high enzymatic activity by optimizing composition of liquid medium for the liquid koji. In particular, the present invention provides a method of producing liquid koji having enhanced enzymatic activity, the method comprising culturing white koji molds and/or black koji molds in liquid medium containing a nitrogen source by using the cereal of which surface is entirely or partly covered with husks as culture raw material. | 05-13-2010 |
20100117011 | DEVICE FOR STOPPING FLOW OF FLUID - A device for stopping a flow of fluid in a fixed length of tube with an actuator simple in construction is provided. The stopping device is free of direct touch with the fluid inside the tube, expected not to obstruct the flow in the tube as permitted as possible at normal condition, expected to perform both detection and control with a single device, and further invulnerable to kinds of fluids. The device for stopping a flow of fluid includes a tube holder to keep a tube in looped configuration, a movable part pressing the looped configuration of the tube. Pressing of the looped configuration of the tube make a snapped bent to stop the flow of fluid passed through the tube. Putting the movable part back into place results in the tube's returning from the configuration having the bent, allowing the fluid flowing again through the tube. | 05-13-2010 |
20090312409 | LIPOPEXIA INHIBITOR AND FOOD OR BEVERAGE - A lipopexia inhibitor which inhibits fat accumulation, comprising an effective amount of any methylated catechin having the following chemical formula (1) obtained by extraction of green tea or Pouchung tea, in which each of R | 12-17-2009 |
20090280212 | METHOD OF PRODUCING FILAMENTOUS FUNGUS CULTURE PRODUCT - It is an object of the present invention to provide a method of adjusting productivity of enzymes, in particular, amylolytic enzymes, plant fiber degradation enzymes and proteolytic enzymes in a filamentous fungus culture product, by controlling releasing rate of nutrients from the culture raw material into the culture system when a filamentous fungus culture product is produced by culturing filamentous fungi in liquid medium containing as the culture raw material at least one selected from the group consisting of cereals, beans, tubers, | 11-12-2009 |
20090233332 | METHOD OF PRODUCING RECOMBINANT PROTEIN - An object of the present invention is to provide a method of mass-producing recombinant protein by the liquid culture method with koji molds as host. According to the present invention, it is provided a method of producing recombinant protein by using the recombinant koji molds which are obtained by transforming koji molds as host comprising: culturing the recombinant koji molds in a liquid medium which contains as culture raw material at least one selected from the group consisting of the cereal of which surface is entirely or partly covered with at least husks, the bean and/or the tuber of which surface is covered with hulls and the amaranthus and/or the quinoa without pre-treatment such as grinding or crushing; and collecting the recombinant protein from the culture product. | 09-17-2009 |
20090022848 | METHOD OF PRODUCING LIQUID KOJI HAVING ENHANCED PLANT FIBER DEGRADATION ENZYME, LIQUID KOJI OBTAINED BY THE METHOD AND USE THEREOF - An object of the present invention is to provide a method of producing liquid koji having enhanced activity of a plant fiber degradation enzyme using liquid medium without using an expensive plant fiber degradation enzyme preparation and a recombinant bacterium and methods of producing liquid koji dry product and industrial alcohol (ethanol) using the liquid koji. According to the present invention, there is provided a method of producing liquid koji having enhanced activity of a plant fiber degradation enzyme by culturing koji molds with at least one liquid medium selected from the group consisting of a liquid medium containing as culture raw material the cereal of which surface is entirely or partly covered with at least husks, a liquid medium containing as culture raw material the bean and/or the tuber of which surface is covered with hulls, and a liquid medium containing as culture raw material the amaranthus and/or the quinoa without pre-treatment such as grinding or crushing, wherein amount of the culture raw material to be used in the liquid medium is controlled to generate and accumulate simultaneously at least glucoamylase, acid-stable α-amylase and a plant fiber degradation enzyme in the koji mold culture product. There are also provided a method of producing a dry product of liquid koji with liquid medium, characterized by drying the liquid koji obtained by the above-mentioned method, and a method of producing ethanol by a fermentation method using the liquid koji. | 01-22-2009 |
20080319052 | Lipopexia Inhibitor and Food or Beverage - [Problems] To provide a lipopexia inhibitor being effective for the inhibition of fat accumulation. | 12-25-2008 |
20080275109 | NEUTRALIZING AGENT FOR VACUOLATING TOXIN - A drug, quasi drug, food or drink product containing a proanthocyanidine derived from hop, hop bract or apple has the effect of neutralizing or attenuating a vacuolacting toxin produced by | 11-06-2008 |