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48 条记录 (耗时 0.014 秒)

    Process for producing a product with an intensified beer flavor
    21.
    发明授权
    Process for producing a product with an intensified beer flavor 失效
    用于生产具有增强的啤酒风味的产品的方法

    公开(公告)号：US5405624A

    公开(公告)日：1995-04-11

    申请号：US148123

    申请日：1993-11-05

    申请人： James A. Doncheck ,  Bruce J. Morton ,  Michael R. Sfat ,  Ann C. Wege

    发明人： James A. Doncheck ,  Bruce J. Morton ,  Michael R. Sfat ,  Ann C. Wege

    IPC分类号： C12C1/18 ,  C12G3/02 ,  C12C11/00

    CPC分类号： C12C1/047 ,  C12C1/18 ,  C12C11/003 ,  C12C11/11 ,  C12C12/02 ,  C12C12/04 ,  C12C5/026 ,  C12G3/025

    摘要： A process for producing a product with an intensified beer flavor is disclosed. The process comprises: steeping barley with water to produce steeped-out barley; treating the steeped-out barley with an enzyme promoter; preferably gibberellic acid; germinating the steeped-out barley to produce a green malt; heating the green malt to 70-89 C. for 0.5 to 3 hours while maintaining the moisture content of the green malt at 30-55 weight percent; drying the heated green malt to produce dried malt, the dried malt having a moisture content of 3.5-5.5 weight percent; making a mash from the dried malt by grinding and adding brewing water, thus producing a wort and a residue; separating the wort from the residue; boiling the wort to produce boiled wort; cooling and pitching the boiled wort with yeast to produce pitched wort; and fermenting the pitched wort to produce the product with an intensified beer flavor.

    摘要翻译： 公开了一种生产具有强化啤酒香料的产品的方法。 该方法包括：用水浸大麦制作浸出的大麦; 用酶促进剂处理浸出的大麦; 优选赤霉酸; 萌芽大麦生产绿色麦芽; 将绿色麦芽加热至70-89℃，保持0.5〜3小时，同时保持绿色麦芽的含水量为30-55％（重量）; 干燥加热的绿色麦芽以产生干燥的麦芽，干燥的麦芽的水分含量为3.5-5.5重量％; 通过研磨和加入酿造水从干燥的麦芽中制成麦芽汁，从而产生麦芽汁和残渣; 将麦芽汁与残留物分离; 煮麦芽汁煮沸麦芽汁; 用酵母将煮沸的麦芽汁冷却并调味以产生麦芽汁; 并发酵麦芽汁以产生具有增强的啤酒味道的产品。

    Process for the production of high extract-to-alcohol beers
    22.
    发明授权
    Process for the production of high extract-to-alcohol beers 失效
    生产高提取物至酒精啤酒的方法

    公开(公告)号：US4721621A

    公开(公告)日：1988-01-26

    申请号：US667561

    申请日：1984-11-02

    申请人： Kenneth H. Geiger

    发明人： Kenneth H. Geiger

    IPC分类号： C12C7/00 ,  C12C12/04 ,  C12G3/02 ,  C12C11/04

    CPC分类号： C12G3/025 ,  C12C12/04 ,  C12C7/00

    摘要： In accordance with the practice of the present invention, there is disclo a process which is useful in the production of a beer having a high unfermentable-residual-malt-extract to alcohol ratio. The high extract-to-alcohol beer produced by this process may be, inter alia, an alcohol-reduced beer in its own right, or may be readily converted into an alcohol-reduced beer by the simple expedient of diluting with water.

    摘要翻译： 根据本发明的实践，公开了一种可用于生产具有高不可发酵 - 残留麦芽提取物至酒精比的啤酒的方法。 通过该方法生产的高提取物至酒精啤酒尤其可以是其自身的酒精还原啤酒，或者可以通过用水稀释的简单方法容易地转化成醇还原啤酒。

    Low alcohol beer prepared with hydrogenated starch hydrolyzate
    23.
    发明授权
    Low alcohol beer prepared with hydrogenated starch hydrolyzate 失效
    用氢化淀粉水解产物制备的低酒精啤酒

    公开(公告)号：US4680180A

    公开(公告)日：1987-07-14

    申请号：US608445

    申请日：1984-05-09

    申请人： Guy Bussiere ,  Marius Zimmermann ,  Michel Huchette

    发明人： Guy Bussiere ,  Marius Zimmermann ,  Michel Huchette

    IPC分类号： C12C7/00 ,  C12C12/04 ,  C12G3/02 ,  C12C11/04 ,  C12C9/00

    CPC分类号： C12C12/04 ,  C12G3/025

    摘要： Low alcohol beer is produced by a process wherein a portion of malt is replaced with a hydrogenated starch hydrolyzate. The hydrolyzate is preferably added before boiling of wort in the presence of hops in a amount to provide a final beer with 0.1 to 2% by weight hydrolyzate. The hydrolyzate has between 0.1 and 35% substances of DP 1, between 0.1 and 45% substance of DP 2, less than 45% substances greater than DP 20, and a remainder of substances of DP 3 to 20.

    摘要翻译： 低醇啤酒是通过一种方法生产的，其中一部分麦芽被氢化淀粉水解产物代替。 水解产物优选在啤酒花存在下在麦芽汁沸腾之前加入，以提供具有0.1至2重量％水解产物的最终啤酒。 水解产物具有DP 1的0.1至35％的物质，DP 2的0.1至45％的物质，小于DP 20的物质的45％以及DP 3至20的其余物质。

    Consortia and strains of microorganisms, and methods of use thereof
    28.
    发明授权
    Consortia and strains of microorganisms, and methods of use thereof 有权
    联合菌和微生物菌株及其使用方法

    公开(公告)号：US09532589B2

    公开(公告)日：2017-01-03

    申请号：US14112760

    申请日：2012-04-18

    申请人： Mariya Andreevna Skripitsyna

    发明人： Mariya Andreevna Skripitsyna

    IPC分类号： A23L2/38 ,  A23F3/16 ,  A23L2/385 ,  C12N1/20 ,  C12R1/01 ,  C12R1/645 ,  C12G3/02

    CPC分类号： A23L2/382 ,  A23F3/166 ,  A23L2/385 ,  C12G3/025 ,  C12N1/20 ,  C12R1/01 ,  C12R1/645

    摘要： Invention relates to biotechnology, food industry and concerns to microbial consortia and microbial and yeast strains, as well as to methods for producing by integrated technological cycle with the use of consortia and microbial and yeast strains from the fermented base, which is a semi-product of bread kvass, fermented kvass, nonalcoholic kvass, as well as to methods for producing tea fungus culture fluid, tea-fungus concentrates, kombucha beverages, and vegetable extracts in a single technology process.

    摘要翻译： 本发明涉及生物技术，食品工业和对微生物菌群和微生物和酵母菌株的关注，以及通过综合技术循环生产的方法，其使用来自发酵碱的联合体和微生物和酵母菌株，其为半成品 面包kvass，发酵kvass，非酒精kvass，以及在单一技术过程中生产茶真菌培养液，茶真菌浓缩物，kombucha饮料和蔬菜提取物的方法。

    CONSORTIA AND STRAINS OF MICROORGANISMS, AND METHODS OF USE THEREOF
    29.
    发明申请
    CONSORTIA AND STRAINS OF MICROORGANISMS, AND METHODS OF USE THEREOF 审中-公开
    微生物的协调和应变及其使用方法

    公开(公告)号：US20140141123A1

    公开(公告)日：2014-05-22

    申请号：US14112760

    申请日：2012-04-18

    申请人： Mariya Andreevna Skripitsyna

    发明人： Mariya Andreevna Skripitsyna

    IPC分类号： A23L2/38

    CPC分类号： A23L2/382 ,  A23F3/166 ,  A23L2/385 ,  C12G3/025 ,  C12N1/20 ,  C12R1/01 ,  C12R1/645

    摘要： Invention relates to biotechnology, food industry and concerns to microbial consortia and microbial and yeast strains, as well as to methods for producing by integrated technological cycle with the use of consortia and microbial and yeast strains from the fermented base, which is a semi-product of bread kvass, fermented kvass, nonalcoholic kvass, as well as to methods for producing tea fungus culture fluid, tea-fungus concentrates, kombucha beverages, and vegetable extracts in a single technology process.

    摘要翻译： 本发明涉及生物技术，食品工业和对微生物菌群和微生物和酵母菌株的关注，以及通过综合技术循环生产的方法，其使用来自发酵碱的联合体和微生物和酵母菌株，其为半成品 面包kvass，发酵kvass，非酒精kvass，以及在单一技术过程中生产茶真菌培养液，茶真菌浓缩物，kombucha饮料和蔬菜提取物的方法。

    Process for producing carbonated beverages
    30.
    发明授权
    Process for producing carbonated beverages 失效
    生产碳酸饮料的方法

    公开(公告)号：US4695468A

    公开(公告)日：1987-09-22

    申请号：US782577

    申请日：1985-10-01

    申请人： Ronald P. Boston

    发明人： Ronald P. Boston

    IPC分类号： C12G3/02 ,  A23L2/26

    CPC分类号： C12G3/025

    摘要： A method is disclosed of producing a carbonated beverage for example a soft drink, which method comprises dispensing into a sealable receptacle a predetermined amount of a liquid flavor extract, adding to said receptacle an appropriate portion of yeast; fermentable sugar and an amount of water to provide suitable dilution of said flavor extract, and permitting the receptacle to stand so as to effect fermentation by the yeast and consequently production of a carbonated soft drink. Control reagents are incorporated in the liquid flavor extract to provide a suitable "bite" in the eventual beverage and to cause termination of fermentation when the pH drops to a certain level. The method affords a simple means of producing soft drink beverages in small or large quantities in the home. Also disclosed is a unitary package comprising the liquid flavor extract, individual portions of the yeast and dispensing means for releasing a predetermined portion of the extract into a sealable receptacle for commencing the fermentation procedure.

    摘要翻译： 公开了一种生产例如软饮料的碳酸饮料的方法，该方法包括将预定量的液体香料提取物分配到可密封的容器中，向所述容器中加入适当的酵母部分; 可发酵糖和一定量的水以提供所述风味提取物的合适稀释，并允许容器静置，以便进行酵母发酵，从而生产碳酸软饮料。 将控制试剂加入到液体香料提取物中，以便在最终饮料中提供合适的“咬”，并且当pH下降到一定水平时引起终止发酵。 该方法提供了在家中大量生产软饮料的简单方法。 还公开了一种单一包装，其包含液体香料提取物，酵母的各部分和用于将预定部分的提取物释放到用于开始发酵程序的可密封容器中的分配装置。