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Alcoholic beverage production or treatment to result in alcoholic beverage

Subclass of:

426 - Food or edible material: processes, compositions, and products

426007000 - FERMENTATION PROCESSES

Patent class list (only not empty are listed)

Deeper subclasses:

Class / Patent application numberDescriptionNumber of patent applications / Date published
426015000 Of fruit or fruit material 49
426016000 Of malt wort 39
426013000 Multiple different fermentations 25
426012000 Addition of enzyme containing material to alcohol containing beverage to stabilize, purify, or prevent turbidity formation 22
426014000 Including removal of alcohol from fermented substrate or fermentation of de-alcoholized substrate 7
Entries
DocumentTitleDate
20080274231Enzyme with xylanase activity - The present invention is related to an isolated and purified enzyme with xylanolytic activity having more than 70% homology, preferably more than 80% homology with the amino acid sequence SEQ ID NO: 11.11-06-2008
20090123598Process for Production of Beer or Beer-Like Beverage - Disclosed is a process for producing a beer or beer-like beverage having mellowness, a special flavor and a good taste. The beer or beer-like beverage can be produced by allowing a protein deamidase to act on at least a part of a raw material during the production process.05-14-2009
20130045300PROCESS FOR CONTINUING BARREL AGING OF ALCOHOL FOLLOWING BOTTLING THEREOF - A method of aging of alcohol following bottling of the alcohol. The method comprising the steps of fermenting a mash and then distilling the mash to form a concentrated alcohol and temporarily storing the concentrated alcohol within a wooden container to barrel age the concentrated alcohol. During the bottling process, either before the alcohol is added to the individual bottling container or once the alcohol is added individual bottling container, at least one of wood chips, wood shavings and/or wood pieces are added to the interior cavity of the individual bottling container so that the alcohol, once bottled within the individual bottling container, can intimately mix and engage with the wood chips, wood shavings and/or wood pieces and continue the barrel aging process following bottling of the alcohol up until the point in time at which the alcohol is consumed.02-21-2013
20100143536COMPOSITIONS AND METHODS FOR REDUCING H2S LEVELS IN FERMENTED BEVERAGES - The present invention provides compositions and methods for reducing H06-10-2010
20120189736TEMPERATURE CONTROLLED FERMENTING CONTAINER - The invention provides a fermentation arrangement for fermenting a brew including a vessel having an internal volume adapted to support fermentation of a brew therein, a settable energy device arranged to deliver and extract energy respectively to and from the internal volume of the vessel, and a temperature controller device for controlling the amount and period of energy delivery and extraction of the settable energy device to achieve a temperature within the vessel according to one or more modes of operation, wherein the modes of operation include at least a storage mode associated with the end of fermentation, and the setting of energy in the storage mode is such as to maintain the fermented brew in a stable state. End of fermentation may be detected by measuring for temperature stratification, using temperature sensors positioned at different heights of the brew.07-26-2012
20090047380Catalase gene and use thereof - The present invention relates to a gene encoding a catalase and use thereof, in particular, a brewery yeast having high sulfite-producing capability, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose capability of producing sulfite, that contribute to stability of flavor in products, is enhanced by amplifying expression level of CTA1 gene encoding a catalase Cta1p, especially non-ScCTA1 gene or ScCTA1 gene specific to a lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.02-19-2009
20090011080GENE ENCODING PROTEIN RESPONSIBLE FOR FLOCCULATION PROPERTY OF YEAST AND USE THEREOF - The present invention relates to a gene encoding a protein responsible for flocculation property of yeast and use thereof, in particular, a brewery yeast with appropriate flocculation property for producing desired alcoholic beverages, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast to which suitable flocculation property for brewing desired alcoholic beverages was imparted by controlling expression level of CIS3 gene encoding a protein responsible for flocculation property of brewery yeast, especially non-ScCIS3 gene specific to a lager brewing yeast, to alcoholic beverages produced with said yeast and to a method for producing said beverages.01-08-2009
20100221381METHODS FOR PRODUCING AN ALGINATE CROSSLINK COATING OF A WET INGREDIENT - Methods for producing an encapsulated bead comprising a droplet of a wet ingredient coated by a water-insoluble, alginate-based gel. The alginate-based coating comprises a plurality of pores having a diameter sufficient to allow the wet ingredient contained within each encapsulated bead to leach therethrough when placed within a solution. The methods for producing an encapsulated bead generally comprise the steps of preparing a first solution comprising an alginate and a first solvent and a second solution comprising a multivalent salt and a second solvent, and causing liquid drops of the first solution to come into contact with the second solution.09-02-2010
20090081327Method for Manufacturing Processed Corn Product - The present invention is a method for producing a processed corn product characterized in that corn or a material obtained from corn is treated with a fluid under a low oxygen concentration at 170 to 200° C. The processed corn product produced by this manufacturing method can impart a superior flavor, body taste, and thickness to a beverage.03-26-2009
20090029000Barley for Production of Flavor-Stable Beverage - According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which-through further enzymatic or spontaneous reactions may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off flavors, even after prolonged storage of the beverage.01-29-2009
20090022848METHOD 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
20090087515GENE ENCODING ACETOLACTATE SYNTHASE AND USE THEREOF - The present invention relates to an acetolactate synthase gene and use thereof, in particular, a brewery yeast for producing alcoholic beverages with superior flavor, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose capability of producing vicinal diketones, especially diacetyl, that are responsible for off-flavors in products, is reduced by repressing expression level of ILV2 gene encoding an acetolactate synthase (Ilv2p), especially non-ScILV2 gene specific to a lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.04-02-2009
20090263540Process and apparatus for reusing energy recovered in alcohol production - A process for producing ethanol wherein stillage is recycled into the process as a source of heat and power. Specifically, stillage is spray dried and then combusted in a biomass boiler. Spray drier exhaust is exported to the main scrubber and employed to extract particulates. Flue gas from the boiler is used to produce high pressure steam and the cooled gas is recycled back to the spray dryer as a heat source. The high pressure steam is used by a turbine generator which in turn produces electric power and low pressure steam both of which are returned to the process. Ash remaining after combustion may be used as a fertilizer.10-22-2009
20100129490COMBINED BREWING SYSTEM - A combined brewing system for small scale brewing of fermented alcoholic beverages, particularly beer, and to a method of making fermented alcoholic beverages. The brewing system comprises a single pressurizable vessel. The beer is naturally carbonated to the desired level during fermentation. Sediment is collected and substantially separated from within the vessel and removed from the vessel while the vessel is under pressure. Compressed gas is added for maintaining natural carbonation levels, so that the contents of the vessel can be drawn off at a desired pressure. The vessel has a temperature control system to selectively control the temperature during processing.05-27-2010
20100143535METHOD FOR PRODUCING COMPOSITION CONTAINING SIALIC ACID COMPOUND - Provided is a method of efficiently and economically producing a sialic acid compound-containing composition, in which a content rate of a sialic acid compound is remarkably high, from natural raw materials containing a sialic acid compound such as milk, whey, or a processed product thereof. The present invention provides a method of producing a sialic acid compound-containing composition, comprising: using, as a raw material, a liquid raw material containing a sialic acid compound or a liquid in which a solid raw material containing the sialic acid compound is dissolved or suspended in water; culturing, in the raw material, a microorganism which cannot assimilate the sialic acid compound and can assimilate carbohydrates other than the sialic acid compound contained in the raw material; allowing the microorganism to assimilate the carbohydrates other than the sialic acid compound contained in the raw material; and removing the microorganism.06-10-2010
20090297657O-acetylhomoserinesulfhydorelace gene and use thereof - The present invention relates to a brewery yeast having controlled hydrogen sulfide-producing capability, a process for producing alcoholic beverages with controlled hydrogen sulfide amount. More particularly, the present invention relates to a yeast whose hydrogen sulfide-producing capability that increases the product flavor is controlled by enhancing the expression level of MET17 gene encoding brewery yeast O-acetylhomoserinesulfhydorelace Met17p, particularly non-ScMET17 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.12-03-2009
20090029001GENE ENCODING PROTEIN RESPONSIBLE FOR FLOCCULATION PROPERTY OF YEAST AND USE THEREOF - The present invention relates to a gene encoding a protein responsible for flocculation property of yeast and use thereof, in particular, a brewery yeast with appropriate flocculation property for producing desired alcoholic beverages, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast to which suitable flocculation property for brewing desired alcoholic beverages was imparted by controlling expression level of KRE9 gene encoding a protein responsible for flocculation property of brewery yeast, especially non-ScKRE9 gene specific to a lager brewing yeast, to alcoholic beverages produced with said yeast and to a method for producing said beverages.01-29-2009
20090186122METHOD 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
20130216650STEAMER DEVICE AND METHOD OF USE THEREOF - A steamer device and method of use thereof. More particularly, a steamer device (generally a vertical steam device) designed to make loading and unloading of rice, easy, quick, and efficient while ensuring a quality steam for the rice, similar to traditional saké steaming methods.08-22-2013
20090081328Fermented Beverage Using Fractionated Corn - There is provided a technique for obtaining a high-quality fermented beverage, in particular, a beer taste beverage by using a non-wheat grain, for example, ungerminated corn, which is easily available and frequently used as a raw material for food and drink, without causing fermentation failure. The non-wheat grain is fractioned at least into a starch fraction and a protein fraction. The two fractions are separately treated with respective exogenous enzymes to obtain a saccharified starch and a protein decomposition product, which are used as raw materials for a mother solution for a fermentation step. In this way, a failure in a preparation step is overcome. Studies were made specifically on the blending ratio of the saccharified starch and the protein decomposition product thus separately prepared to determine a preferable blending ratio that does not cause fermentation failure in the fermentation step.03-26-2009
20090252828ALPHA-AMYLASE VARIANTS WITH ALTERED PROPERTIES - Disclosed are compositions comprising variants of alpha-amylase that have alpha-amylase activity and which exhibit altered properties relative to a parent AmyS-like alpha-amylase from which they are derived. The compositions comprise an additional enzyme such as a phytase. Also disclosed are methods of using the compositions, and kits related thereto.10-08-2009
20090117225SPARKLING ALCOHOLIC BEVERAGE AND PROCESS FOR PRODUCING THE SAME - The invention provides a sparkling alcoholic beverage produced using, as a part of ingredients thereof, at least one selected from the group consisting of etherified starch, etherified cross-linked starch and enzymatic hydrolysates thereof; and a method for producing the sparkling alcoholic beverage, wherein at least one selected from the group consisting of etherified starch, etherified cross-linked starch and enzymatic hydrolysates thereof is added in any step of the production process.05-07-2009
20090047381AMMONIA TRANSPORTER GENE AND USE THEREOF - The present invention relates to ammonia transporter genes and use thereof. The invention relates in particular to a brewer's yeast which shows enhanced ammonia assimilation, alcoholic beverages produced using such yeast, and a method of producing such alcoholic beverages. More specifically, the invention relates to the MEP1 gene which codes for the ammonia transporter Mep1 in brewer's yeast, particularly to a yeast which can control the ammonia assimilation ability by controlling the level of expression of the nonScMEP1 gene or ScMEP1 gene characteristic to beer yeast and to a method of producing alcoholic beverages using such yeast.02-19-2009
20110129566Functional Enhancement of Yeast to Minimize Production of Ethyl Carbamate Via Modified Transporter Expression - The invention provides a 06-02-2011
20090041889Gene Encoding Protein With Vicinal Diketone or Diacetyl-Reducing Activity and Use Thereof - The present invention relates to a gene encoding a protein having a vicinal diketone or diacetyl-reducing activity and use thereof, in particular, a brewery yeast for producing alcoholic beverages with superior flavor, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose capability of producing vicinal diketones, especially diacetyl, that are responsible for off-flavors in products, is reduced by amplifying expression level of MMF1 gene encoding a protein (Mmflp) having a vicinal diketone or diacetyl-reducing activity, especially the non-ScMMF1 gene or ScMMF1 gene specific to a lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.02-12-2009
20100323059BREWING APPARATUS AND METHOD - The specification discloses brewing apparatus and a method for testing for end of fermentation of a fermenting brew. It has been determined that, once fermentation is complete, the temperature of a brew (such as beer) shows a tendency to stratify in horizontal layers. However, the activity of fermentation disrupts the tendency of the brew to stratify. Accordingly, the brewing apparatus comprises at least two temperature sensors positioned to measure a temperature difference between the temperature at a first height of the brew and the temperature at a second height of the brew. End of fermentation is identified if the temperature difference is greater than a threshold difference.12-23-2010
20110111085METHODS AND SYSTEMS FOR PRODUCING ETHANOL USING RAW STARCH AND FRACTIONATION - The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include fractionating the plant material. The present invention also relates to methods for producing high protein distiller's dried grain from fermentation of plant material, and to the high protein distiller's dried grain produced. The method can include drying a co-product by ring drying, flash drying, or fluid bed drying. The present invention further relates to reduced stack emissions from drying distillation products from the production of ethanol.05-12-2011
20090068308METHOD FOR CREATING ETHANOL-CONTAINING BEVERAGES - A method of creating an aged, collectable ethanol-containing beverage comprising the steps of: selecting at least one wood piece useful in imparting at least one flavor component to an ethanol-containing beverage; inserting the at least one wood piece in a container holding the ethanol-containing beverage; permitting the ethanol-containing beverage to age in the container with the at least one wood piece; and retaining the at least one wood piece in the container with the ethanol-containing beverage, forming a continuously aging, collectable ethanol-containing beverage with improved flavor.03-12-2009
20100021582Fermented bubble drink with functionality - The present invention relates to a bubbled foamy drink which is provided by applying a bubbling engineering process to various functional foods, particularly, fermented foods supplied using various fermentation techniques, that have functions to control the activation of bioregulatory functions in view of biological defense and physical rhythm control and preventive medicine in lives, including humans.01-28-2010
20100009029SECOND RUN GINSENG WINE - The present application discloses a process for making second run ginseng wine.01-14-2010
20090214701Method of preventing or reducing haze in a beverage using silane-treated silica filter media - The present invention provides a method for preventing or reducing haze development in a beverage. Silane-treated silica filter media are synthesized. By contacting the beverage with the silane-treated silica filter, one or more haze-forming components bind to the silane-treated silica filter media and are removed by filtration. In addition, particulates in the beverage are removed by filtration. Beverages that tend to develop haze on standing and/or chilling such as alcoholic, fruit, and vegetable beverages, are suitable for the present invention. This haze in a beverage is mainly caused by polyphenols and proteins. The present invention provides a method that can reduce the levels of both polyphenols and proteins. The silica filter media useful for the present method include rice hull ash, oat hull ash, or diatomaceous earth.08-27-2009
20110250312METHODS AND SYSTEMS FOR PRODUCING ETHANOL USING RAW STARCH AND SELECTING PLANT MATERIAL - The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include selecting plant material. Selecting can include excluding plant material that has been exposed to high temperatures or that has had high moisture content.10-13-2011
20100124584APPARATUS AND METHOD FOR CONTINUOUS FERMENTATION - A hybrid continuous fermentation system and related process for fermenting sugars to produce alcohol containing liquors. The system includes a fermentor arranged with a packed bed region and a fluidized bed region. A yeast bed is retained in the packed bed region using a retention matrix and flocculation. A sugar supply is directed through the yeast bed with sufficient dwell time for satisfactory sugar conversion. The fluidized bed region is arranged to allow fermented product to pass through the fermentor while allowing yeast cell growth and retention. A nutrient may be added to the fermentor to aid in yeast flocculation. The fermentor is sized and shaped to allow sufficient dwell time of the sugar supply in the packed bed region and in the fluidized bed region to maximize sugar conversion to ethanol by fermentation.05-20-2010
20110070330Increasing Ester Concentrations in Ethanol-Based Solutions - Systems and methods for accelerating the aging of distilled spirits are disclosed. The systems and methods may include increased reaction rates of ethanol with oxygen, acids, sugars, and/or other components within an ethanol mixture. The accelerated reactions may produce an aged alcohol in a matter of a few hours or days, whereas comparable alcohols aged conventionally would require many years. The accelerated aging of the ethanol may be performed to provide the end product with a desired flavor profile in a short period of time at a substantially reduced cost.03-24-2011
20090022847PROCESS 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
20100285173GLUCOSE-INDUCED INACTIVATION/DEGRADATION-RESISTANT TRANSPORTER GENE AND USE THEREOF - The present invention relates to a glucose-induced inactivation/degradation resistant transporter gene and use thereof, and more particularly to a brewery yeast having excellent assimilability of oligosaccharides (maltose, maltotriose, etc.), an alcoholic beverage produced using the yeast, and so on. In particular, the present invention relates to a glucose-induced inactivation/degradation resistant transporter such as Mal21p, etc., a gene encoding the same, a method of producing an alcoholic beverage using the same; and so on.11-11-2010
20110052757NOVEL SIALIDASE - The present invention relates to a process for the preparation of fermented food wherein a carboxypeptidase preparation is used to obtain accelerated fungal growth.03-03-2011
20100062104METHOD FOR FILTERING BEER - A method for filtering beer, wherein the beer to be produced is guided into a filter. For the improvement of the filtering output, the beer to be produced is subjected to a shaking process before being introduced into the filter.03-11-2010
20090175983Gene capable of improving low temperature fermentability and/or low temperature resistance and use thererof - The present invention relates to a gene capable of improving low temperature performance (low temperature fermentability and/or low temperature resistance) and use thereof, in particular, to a brewery yeast with superior low temperature performance, alcoholic beverages produced using said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose low temperature performance is improved by amplifying expression level of DLT1 gene encoding Dltlp capable of improving low temperature performance of a brewery yeast, especially non-ScDLT1 gene specific to a lager brewing yeast, and to a method for producing alcoholic beverages using said yeast.07-09-2009
20100189840SPARKLING 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
20110189340SPARKLING 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
20100028485TALAROMYCES EMERSONII ENZYME SYSTEMS - The invention relates to strains of 02-04-2010
20100003364REDUCED-HANGOVER ALCOHOLIC BEVERAGE COMPRISING TURMERIC - The present invention relates to a reduced-hangover alcoholic beverage including alcohol and turmeric. The invention also relates to the use of turmeric in the manufacture of a reduced-hangover alcoholic beverage. Also, the present invention relates to a method of reducing hangover due to consumption of an alcoholic beverage. The method includes adding turmeric to the alcoholic beverage prior to consumption of the alcoholic beverage.01-07-2010
20100316761Nutritional Supplement for Simultaneous Saccharification and Fermentation Medium for the Manufacture of Ethanol - Nutritional supplement for alcoholic fermentation medium based on carbohydrate starting materials, in particular starchy starting materials, comprising, and preferably consisting of, an active ingredient derived from a fermentation with a mould. It can be in liquid or solid form.12-16-2010
20130122142Fermentation Pressure Relief, Anti-Oxidation and Visual Observation Apparatus and Method - A fermentation pressure relief, anti-oxidation and visual observation apparatus and related method, comprising: a collar with an opening therethrough capable of sealably mating to a fermentation vessel lid atop a fermentation vessel; and a flap attached to the collar via a flap-to-collar attachment and situated atop the collar opening to seal the opening when substantially no upward pressure subsists against the flap such that entry of air or other matter downward through the opening is substantially barred; wherein, when the apparatus is attached to the fermentation vessel lid: when pressure subsists within the fermentation vessel the pressure causes the flap to slightly separate from the collar opening and is thereby is permitted to bleed out between the flap and the collar opening through the separation; and after the pressure has bled out the separation is reversed and the flap reverts to a position wherein it again seals the opening, by virtue of the pressure having been bled out.05-16-2013
20130202736APPARATUS, SYSTEM AND METHOD FOR ADDING HOPS OR OTHER INGREDIENTS TO BEVERAGE - A method and apparatus for dry hopping a beverage contained in a fermentation tank can include providing a hops vessel defining an interior space. The method can include adding hops to the interior space of the hops vessel, sealing the interior space of the hops vessel from ambient atmosphere, and propelling at least a portion of the hops from the interior space of the hops vessel into a supply hose, closing an exit port valve, and opening a bypass valve which is in fluid communication with a top portion of the hops vessel and the supply hose thereby propelling hops remaining in the supply hose into the fermentation tank.08-08-2013
20120070534ALCOHOLIC BEVERAGE AND BEER-FLAVORED BEVERAGE EACH HAVING IMPROVED QUALITY OF TASTE AND METHOD OF PRODUCING THE SAME - An object of the present invention is to provide an alcoholic beverage or a beer-flavored beverage, each of which is well balanced in terms of flavor such as mellowness and savor, body (robustness and richness), and sharpness, and the deterioration smell of which generated during storage is improved. The method of producing an alcoholic beverage or a beer-flavored beverage, comprising adding an auxiliary material containing rare sugar or rare sugar syrup made from HFCS in the production of an alcoholic beverage or a beer-flavored beverage. The auxiliary material containing a rare sugar is that contains at least D-psicose, D-allose, or both D-psicose and D-allose.03-22-2012

Patent applications in class Alcoholic beverage production or treatment to result in alcoholic beverage

Patent applications in all subclasses Alcoholic beverage production or treatment to result in alcoholic beverage