| Sapporo Breweries Limited Patent applications |
| Patent application number | Title | Published |
|---|
| 20120058220 | SPARKLING ALCOHOLIC DRINK AND METHOD FOR PRODUCING THE SAME - Provided are a sparkling alcoholic beverage having improved drinkability and a method for producing the same. The method for producing a sparkling alcoholic beverage according to the present invention is a method for producing a sparkling alcoholic beverage, including: a pre-fermentation step ( | 03-08-2012 |
| 20110189340 | SPARKLING ALCOHOLIC BEVERAGE, AND METHOD FOR PRODUCTION THEREOF - Provided is a method of manufacturing a sparkling alcoholic beverage excellent in properties such as flavor without using hops as part of raw materials. The method of manufacturing a sparkling alcoholic beverage includes: a pre-fermentation step ( | 08-04-2011 |
| 20110165272 | ANTIALLERGIC COMPOSITION - An antiallergic composition that is moderate for the human body and skin, and has reduced side-effects that comprises a cold-water extract from hop tissue or flavonoid glucosides separated from the cold-water extract from hop tissue. | 07-07-2011 |
| 20110159152 | MICROCAPSULES, METHOD OF PRODUCING THE MICROCAPSULES AND FOOD AND DRINK CONTAINING THE MICROCAPSULES - A method of producing microcapsules that comprises an emulsification step in which a fat-soluble substance and a sodium alginate aqueous solution are mixed to obtain an emulsified liquid in which there are dispersed emulsified particles composed of the fat-soluble substance and having a mean particle size of not greater than 800 nm, and a spraying step in which the emulsified liquid is sprayed into a calcium ion-containing solution to obtain microcapsules in which the emulsified particles are encapsulated. | 06-30-2011 |
| 20110123680 | MICROCAPSULE, PROCESS FOR PRODUCTION THEREOF, AND FOOD OR BEVERAGE CONTAINING MICROCAPSULE - The method of producing microcapsules | 05-26-2011 |
| 20110036739 | PACKAGE OF GOODS ATTACHED WITH IMAGE FOR FORMING THREE-DIMENSION IMAGE - The present invention discloses a merchandise package capable of presenting a three-dimensional image. An image A is disposed on one surface | 02-17-2011 |
| 20110002901 | BACTERIAL STRAIN HAVING ANTI-ALLERGIC ACTIVITY, AND BEVERAGE, FOOD AND ANTI-ALLERGIC AGENT COMPRISING CELL OF THE BACTERIAL STRAIN - It is an object of the present invention to provide a bacterial strain belonging to | 01-06-2011 |
| 20100291051 | AGENT FOR PREVENTION OF ALCOHOLIC HEPATOPATHY - The present invention provides an agent for inhibition of alcoholic hepatopathy comprising cells of a strain belonging to Lactobacillus brevis, or treated product thereof as an active ingredient. The agent for inhibition of alcoholic hepatopathy of the present invention is safe for living body and can be used as a component in foods and beverages. | 11-18-2010 |
| 20100279284 | METHOD FOR SELECTING HOP LINE AND BREEDING MARKER AND PRIMER SET USED FOR SELECTING HOP LINE - It is an object of the invention to screen for hop varieties with low cohumulone ratio and low colupulone ratio, as well as hop varieties with high contents of farnesene and/or linalool within a short time period utilizing a molecular screening method that employs a breeding marker. The invention provides a breeding marker using a polymorphism at the position of the 623rd nucleotide or a polymorphism at the position of the 1820th nucleotide of a polynucleotide consisting of the nucleotide sequence as set forth in SEQ ID NO: 5. | 11-04-2010 |
| 20100203500 | METHOD FOR DETECTION OF HOP LATENT VIRUS, PRIMER SET FOR THE DETECTION, AND KIT FOR THE DETECTION - The invention provides a detection method for hop latent virus that comprises an extraction step in which hop latent virus RNA is extracted from a specimen, an amplification step in which a primer set containing 4 different oligonucleotides consisting of the nucleotide sequences represented by SEQ ID NO: 1-4 of the Sequence Listing is used for amplification of cDNA by RT-LAMP using the RNA as template, and a judging step in which hop latent virus is judged to be present when amplification of cDNA containing the nucleotide sequence represented by SEQ ID NO: 8 of the Sequence Listing has occurred in the amplification step. | 08-12-2010 |
| 20100189840 | SPARKLING ALCOHOLIC BEVERAGE, AND METHOD FOR PRODUCTION THEREOF - 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 ( | 07-29-2010 |
| 20100143909 | METHOD FOR DETECTION OF APPLE MOSAIC VIRUS, PRIMER SET FOR THE DETECTION, AND KIT FOR THE DETECTION - The invention provides a detection method for apple mosaic virus that comprises an extraction step in which apple mosaic virus RNA is extracted from a specimen, an amplification step in which a primer set containing 4 different oligonucleotides consisting of the nucleotide sequences represented by SEQ ID NO: 1-4 of the Sequence Listing is used for amplification of cDNA by RT-LAMP using the RNA as template, and a judging step in which apple mosaic virus is judged to be present when amplification of cDNA containing the nucleotide sequence represented by SEQ ID NO: 8 of the Sequence Listing has occurred in the amplification step. | 06-10-2010 |
| 20100105096 | METHOD OF EVALUATING FOAM-HOLDING PROPERTY OF FERMENTED MALT DRINK AND MARKER FOR EVALUATING FOAM-HOLDING - The present invention provides a method for determination of the foam stability of a fermented malt beverage, wherein the concentration of yeast thioredoxin (M | 04-29-2010 |
| 20100093658 | Therapeutic Agent For Metabolic Syndrome and Food Containing the Therapeutic Agent - It is an object of the invention to provide a novel therapeutic agent that can reduce visceral fat accumulation to prevent or treat metabolic syndrome. In order to achieve this object, the invention provides a therapeutic agent for metabolic syndrome that comprises, as an active ingredient, dietary fiber aggregation in which water-soluble β-glucan has the highest content. Particularly effective as the water-soluble β-glucan is water-soluble β-glucan having a β-1,3 glycoside bond and β-1,4 glycoside bond in the same molecule. | 04-15-2010 |
| 20100062118 | METHOD OF EVALUATING FOAM-HOLDING PROPERTIES OF FERMENTED MALT DRINK AND MARKER FOR EVALUATING FOAM-HOLDING PROPERTIES - The present invention provides a method for determination of the foam stability of a fermented malt beverage, wherein the concentration of protein Z7 (M | 03-11-2010 |
| 20100062089 | AMELIORATING OR PROPHYLACTIC AGENT FOR METABOLIC SYNDROME, AND BEVERAGE, FOOD AND FEED EACH COMPRISING THE SAME - The present invention provides an ameliorative or preventive agent for metabolic syndrome comprising a barley bran or an α-amylase-treated product thereof as an active ingredient. The present invention also provides an ameliorative or preventive agent for metabolic syndrome comprising a water-insoluble component of an α-amylase-treated product of a barley bran as an active ingredient. These are naturally derived ameliorative or preventive agents for metabolic syndrome which can inhibit the accumulation of visceral fat to ameliorate or prevent metabolic syndrome. | 03-11-2010 |
| 20100055692 | METHOD FOR SELECTION OF HOP STRAIN, BLEEDING MARKER FOR USE IN SELECTION OF HOP STRAIN, AND PRIMER SET - It is an object of the invention to screen for hop varieties with high α acid contents, as well as hop varieties with high contents of α acids, β acids, myrcene and/or xanthohumol in addition to α acids, within a short time period utilizing a molecular screening method that employs a breeding marker. The invention provides a breeding marker represented by the following (a) or (b), which is used for screening of hop varieties with high α acid contents. | 03-04-2010 |
| 20100035328 | NOVEL MICROORGANISM - The present invention provides a novel microorganism suitable for production of hydrogen. The microorganism according to the present invention is a Thermoanaerobacterium thermosaccharolyticum strain with an accession number of FERM BP-10793, or its mutants. | 02-11-2010 |
| 20090285957 | METHOD OF SOAKING CEREAL GRAINS IN WATER AND SOAKING APPARATUS - The method of soaking grains in water of the invention is a method of soaking grains in water for adding moisture to grains for germination, wherein grains are soaked in water containing microbubbles with bubble diameters of no greater than 50 μm. | 11-19-2009 |
| 20090285932 | BARLEY LIPOXYGENASE 1 GENE, METHOD OF SELECTING BARLEY VARIETY, MATERIAL OF MALT ALCOHOLIC DRINKS AND PROCESS FOR PRODUCING MALT ALCOHOLIC DRINK - A selection method for barley lipoxygenase-1 deficient barley, comprising a step of distinguishing the barley lipoxygenase-1 deficient barley by whether or not the guanine at the splicing donor site of the 5th intron of the barley lipoxygenase-1 gene is mutated to a different base; and a method for production of malt alcoholic beverages using a material for malt alcoholic beverages derived from barley obtained by the selection method. | 11-19-2009 |
| 20090263876 | HYDROGEN FERMENTOR AND METHOD OF PRODUCING HYDROGEN - The hydrogen fermentation apparatus is the one that generates hydrogen by decomposing organic matter through hydrogen fermentation. There are arranged a hydrogen fermentor which holds the treating liquid containing organic matter, and a string-shape carrier which is positioned to immerse itself in the treating liquid in the hydrogen fermentor, and on which hydrogen-generating bacteria are fixed. | 10-22-2009 |
| 20090233341 | PROCESS FOR PRODUCING BIOGAS - A production method of a biogas of the present invention comprises carrying out hydrogen fermentation of a subject solution containing organic matter with the use of a hydrogen fermentation microorganism, in which according to a correlation between a concentration of a predetermined substrate in a liquid to be processed containing an organic matter and a rate of consumption of the substrate by a hydrogen-fermenting microorganism a maximum tolerable concentration of the substrate consumable by the hydrogen-fermenting microorganism is determined in advance and in which in the actual hydrogen formation step, the concentration of the substrate in the liquid is maintained at one not higher than the maximum tolerable concentration. According to the production method of a biogas of the present invention, hydrogen fermentation can be performed sufficiently smoothly without any treatment of the material involving consumption of thermal energy such as heating/warming. | 09-17-2009 |
| 20090208631 | PROCESSED BARLEY PRODUCT AND PROCESSING METHOD THEREFOR - The object of the present invention is to provide processed barley products which are rich in GABA even after milling of barley seeds, and a processing method therefore. The present invention provides a method for processing barley comprising a step in which barley seeds, whose GABA residue when processed to a pearling degree of 60% is 50% or greater compared to that of the unprocessed seeds, are milled without germination. | 08-20-2009 |
| 20090186122 | METHOD OF CONTROLLING THE FLAVOR OF ALCOHOLIC DRINK - It is an object of the present invention to provide a method for identifying brewer's yeast genes associated with alcoholic beverage flavor, to allow production of alcoholic beverages with desirable flavor by controlling the expression of the identified genes. In order to achieve this object, there is provided a method for identifying brewer's yeast genes using gene analysis means employing a DNA array or a DNA array and two-dimensional electrophoresis, a DNA array binding identified genes, and a method of selecting brewer's yeast using the DNA array. | 07-23-2009 |
| 20090142750 | Method of detecting and identifying gram-negative obligative anaerobic bacterium - There is provided a method of detecting potentially beer-spoiling obligatory anaerobic gram-negative bacteria, and a method of simultaneously detecting and distinguishing different beer-spoilage microorganisms including such bacteria. | 06-04-2009 |
| 20090142446 | METHOD OF PRODUCING FOAMING ALCOHOLIC DRINK AND FOAMING ALCOHOLIC DRINK PRODUCED BY USING THE METHOD - 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 disclosed | 06-04-2009 |
| 20090035415 | METHOD OF SELECTING BARLEY VARIETY, BARLEY BETA-AMYLASE GENE AND PROCESS FOR PRODUCING MALT ALCOHOLIC BEVERAGE - A method of selecting a barley variety comprising: a heat treatment step of heat-treating a crude enzyme solution extracted from a seed of a barley (e.g., at 57.5° C. for 30 minutes); an activity-determining step of determining the enzyme activity of β-amylase in the crude enzyme solution heat-treated; and a selection step of selecting the barley variety containing a β-amylase having a residual activity of from 85 to 90% as a result of the activity determination. | 02-05-2009 |
| 20090030346 | Device and method for measuring continuous swallowing motion - A swallowing movement measuring device is disclosed that has plural pressure sensors which are arranged in a line and supported in a vertical direction and a tool for wearing the pressure sensors and for fixing the pressure sensors to touch an anterior region of the neck of a subject. The tool for wearing the pressure sensors is provided with an urethane foam in which the pressure sensors are arranged and placed in line and supported along a direction of the up and down movement of thyroid cartilage when food is swallowed. A fixing tool of the pressure sensors supports the urethane foam and a holding band holds the fixing tools of the pressure sensors on the anterior region of neck of the subject. | 01-29-2009 |
| 20090022847 | PROCESS FOR PRODUCING SPARKLING ALCOHOLIC DRINK AND SPARKLING ALCOHOLIC DRINK PRODUCED BY USING THE PROCESS - 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. | 01-22-2009 |
| 20080292748 | PROCESS FOR PRODUCTION OF AN EFFERVESCENT ALCOHOLIC BEVERAGE - The present invention provides a process for production of an effervescent alcoholic beverage, the process comprising: a pH adjusting step in which the pH of a yeast-containing fermentate obtained by fermenting the raw material of an effervescent alcoholic beverage with the yeast is adjusted, and a storage step in which the fermentate is aged to yield an aged liquor. According to the present invention, it is possible to produce an effervescent alcoholic beverage which has a low hydrogen sulfide concentration and an excellent flavor without using gene recombination, while avoiding adverse effects on the main fermentation step. | 11-27-2008 |
| 20080268543 | Process for Producing Cohesive Alcohol Fermentation Yeast and Cohesive Alcohol Fermentation Yeast - The invention provides a method for production of non-uracil-requiring flocculant alcohol-fermenting yeast, comprising a step of introducing the | 10-30-2008 |
| 20080200662 | 9-Fatty Acid Hydroperoxide Lyase Genes - A 9-fatty acid hydroperoxide lyase gene consisting of the nucleotide sequence as set forth in SEQ ID No: 1, and a 9-fatty acid hydroperoxide lyase gene consisting of the nucleotide sequence as set forth in SEQ ID No: 5. | 08-21-2008 |
