Abstract: A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extraction of the hops and a polar solvent, such as ethanol or water, is used to extract the hop solids. Beverages made by the method and novel compositions for use in the method are also disclosed.

Abstract: The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an oxidation reaction of the phenol compounds having a styrene structure in the presence of oxygen to be present in the food. Also provided is a deodorizer comprising a polymer of phenol compounds having a styrene structure.

Abstract: Apparatus and methods are provided for classifying wine in terms of fruit and non-fruit flavors. A first scale is provided for scoring wine in terms of fruit flavor, and a second scale is provided for scoring wine in terms of non-fruit flavor. The first and second scales may be displayed in a two-dimensional chart, and the fruit and non-fruit scores of particular wines may be displayed on the chart to visually communicate wine flavor information.

Abstract: Fermented malt beverages with reinforced filling taste and fullness of mouthfeel are manufactured by addition of ?-glucosidase prior to a heat treatment in a wort production process in the course of manufacturing fermented malt beverages Production of acetic acid can be reduced by addition of ?-glucosidase in the fermentation process in the high gravity brewing of beer. Further, low-calorie beers are manufactured by the method in which ?-glucosidase is added in the fermentation process in brewing of beer and thereby real fermentation degree is enhanced.

Abstract: An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room temperature stable, partially aqueous composition of a potassium salt of iso-?-acids. Such composition may be added to the wort kettle or else used as a post-fermentation additive, preferably after dilution with demineralized water. In another embodiment, the flavoring composition comprises a mixture containing reduced (rho-) iso-?-acids in alkali metal salts form, ?-acids and hop oil. This latter composition is useful as a substitute for normal kettle extract, hops or hop pellets, allowing easy preparation of beer that resists formation of unpleasant, “skunk” flavors but has otherwise similar flavor and physical properties.

Abstract: A process for producing a fermentation product by effecting fermentation with the use of a bioreactor having an immobilized microorganism located therein, characterized in that a non-flocculent yeast is employed as the microorganism.

Abstract: The invention provides pectins as new foam stabilizers for (temporary) foam heads in beverages, in particular in beers, especially beers of the pilsner type. These foam stabilizers are preferably obtained from hops, which is a constituent that is inherent in beer and accordingly offers the advantage, among others, that the foam stabilizers need to have no negative effect on the taste of the beer. Preferably, the pectins are obtained from hop cones or bines. It may be advantageous to partially saponify (de-esterify) the pectins, in connection with the number of charged groups on the pectins. In addition, the invention provides methods for obtaining the pectins and beverages stabilized with the pectins according to the invention.

Abstract: The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an oxidation reaction of the phenol compounds having a styrene structure in the presence of oxygen to be present in the food. Also provided is a deodorizer comprising a polymer of phenol compounds having a styrene structure.

Abstract: An extremely light stable, kettle hop flavoring agent is disclosed. The flavoring agent is made by extracting hop solids with a polar solvent and washing the extract with a nonpolar solvent capable of removing residual ?-acids. The flavoring agent can be used to impart extremely high light stability and full kettle hop flavoring to malt beverages.

Abstract: A mushroom fungus belonging to the order of Agaricales, is cultured with good efficiency by using a liquid culture medium in such a way as to prepare the mycelia separated from the culture medium such that the culturing liquid can be served for food use. A liquid culture medium containing 3 to 16 g/liter of sucrose and 1 to 6 g/liter of maltose as a carbon source and 0.3 to 1.2 g/liter of yeast extract as a nitrogen source is inoculated with Agaricus mycelia and culturing is conducted by blowing into the culture medium sterilized air of 20 to 90% of the oxygen concentration.

Abstract: The present invention relates to a method and a device for controlling the wort flow from a lauter tun. To shorten the lautering time, according to the present invention a second increased outflow value which is to be reached within a given time interval is predetermined in the course of the total sequence of a brewing process (first wort, second worts) in at least one phase (trending phase), based on a predetermined outflow value of the wort outflow, the increase in flow rate/per time unit (increase value) as is required for attaining the second outflow value is determined on the basis of these values, and the determined increase value is used as a set value for controlling an outflow regulator.

Abstract: Brewing method in which a suspension of cereals having undergone traditional mashing is boiled in the same kettle as that in which mashing is carrier out, with no hops present. Filtration in the method of the invention is carried out using a thin filter bed, i.e. a filter bed with a thickness between 20 mm and 60 mm, preferably on the order of 40 mm. The method is preferably carried out in an installation that includes a mash tub and at least one and preferably two or three kettles in which mashing and boiling takes place, the kettles being followed by a filter and preferably by a buffer tank and then by a cooler.

Abstract: The invention relates to a process for the production of alcoholic beverages such as beer or whiskey with a mixture of enzymes comprising an endo-&bgr;(1,4)-xylanase, an arabinofuranosidase, an alpha-amylase, an endo-protease and a &bgr;-(1,3; 1,4)-glucanase, and optionally, a saccharifying amylase and/or an exopeptidase. Preferable are mixtures in which the enzymes which are necessary in the brewing process are provided by transgenic seeds. Only a minor amount of malt may be necessary for flavor and color.

Abstract: The present invention provides a process for producing a wort with reduced content of a stale flavor-causing substance for the production of fermented malt beverages such as beer and the like in which generation of a stale flavor is suppressed, and it also provides fermented malt beverages in which generation of a stale flavor is suppressed such as beer and the like, that are produced by using wort with low content of a stale flavor-causing substance obtained by this process for producing. The second wort with reduced content of a stale flavor-causing substance is obtained with trans-2-nonenal potential (NP) as an indicator in the wort separation of a prepared wort in the production of fermented malt beverages by; eluting the substance with hot water for the sparging containing calcium salts and organic acids; eluting the substance with hot water for the sparging which can lower the temperature in the spent grains to 70° C. or under; or using the second wort again during mashing process.

Abstract: The method of producing a malt alcohol beverage according to this invention is characterized in that in the production of the malt alcohol beverage an adsorbent is used to remove through adsorption at least a part of rough flavor components from malt, a malt alcohol beverage intermediate product, or the malt alcohol beverage.

Abstract: A plant and a process for crushing and mash production is provided wherein the raw material to be processed is broken up and mashed in a mill system. Prior to the mill system (1) being filled with the material (6) to be crushed the mill system is filled with an inert gas from a gas reservoir (13) so that the atmospheric oxygen in the mill system (1) is substantially displaced. After the mill system (1) has been filled, the latter is sealed in substantially gas-tight manner and the raw material (6) is ground and mashed in, subject to exclusion of atmospheric oxygen.

Abstract: A method for preparing a solid fermentation-promoting substance, the method including the steps of: subjecting a residue obtainable from the process of production of a fermented liquor to acid treatment and separating supernatant from the acid treatment to obtain a liquid fermentation-promoting substance; and subjecting the resulting liquid fermentation-promoting substance to neutralization treatment to obtain the solid fermentation-promoting substance.

Abstract: This invention is directed to the prevention of the production of skunky thiols upon exposure of beer to ultraviolet or visible light. Preferably, the invention is directed to the removal or inactivation of one or more of the reactants that are present in beer that bring about skunky thiol formation, particularly the removal of flavin reactants, especially riboflavin, or to the prevention of the light excitation of such reactants.

Abstract: The present invention relates to a protein having the amino acid sequence represented by SEQ ID NO: 1, or a protein having ferulic acid decarboxylase activity and having an amino acid sequence wherein one or more amino acid residues are deleted, substituted or added in the amino acid sequence represented by SEQ ID NO: 1; a gene encoding said protein; a recombinant vector comprising said gene; a transformant carrying said recombinant vector; a process for producing 4-vinylguaiacol, vanillin or vanillic acid, or a distilled liquor, wherein an enzyme source having ferulic acid decarboxylase activity which is derived from said transformant is used; and a process for producing a distilled liquor, wherein yeast having an enhanced ferulic acid decarboxylase activity is used.

Abstract: A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extraction of the hops and a polar solvent, such as ethanol or water, is used to extract the hop solids. Beverages made by the method and novel compositions for use in the method are also disclosed.

Abstract: This invention is directed to the prevention of the production of skunky thiols upon exposure of beer to ultraviolet or visible light. Preferably, the invention is directed to the removal or inactivation of one or more of the reactants that are present in beer that bring about skunky thiol formation, particularly the removal of flavin reactants, especially riboflavin, or to the prevention of the light excitation of such reactants.

Abstract: The invention relates to a process for the production of alcoholic beverages such as beer or whiskey with a mixture of enzymes comprising an endo-&bgr;(1,4)-xylanase, an arabinofuranosidase, an alpha-amylase, an endo-protease and a &bgr;-(1,3, 1,4)-glucanase, and optionally, a saccharifying amylase and/or an exopeptidase. Preferable are mixtures in which the enzymes which are necessary in the brewing process are provided by transgenic seeds. Only a minor amount of malt may be necessary for flavor and color.

Abstract: The growth of spoilage bacteria in yeast preparations and in fermentation products is inhibited by addition of lysozyme at various steps in the production process.

Abstract: A process is provided for the production of a novel carbonated alcoholic beverage having a characteristic flavor. A mixture of malt and an amylaceous raw material is added with a koji which has been prepared using a mold selected from the group consisting of yellow Aspergillus and white Aspergillus. The mixture is then saccharified by the koji to obtain a saccharified malt liquor. An output from production of an alcoholic beverage, which is of a type different from the saccharified malt liquor, is incorporated in the saccharified malt liquor. Prior to the incorporation of the output in the saccharified malt liquor, a hop flavor can be added to the saccharified malt liquor by adding hops to the saccharified malt liquor and heating the hops and the saccharified malt liquor.

Abstract: Disclosed is the beverage product made of rice and the method for making the same. The method comprises A method of producing a beverage, comprising the steps of roasting the polished and unpolished rice; dividing the rice into particles of reduced size; mixing the rice with refined water; treating the rice with bacteria alpha-amylase whereby gaining a first reaction product; treating the first reaction product with glucoamylase, protease, and pectinase whereby gaining a second reaction product; deactivating the second reaction product; refining the second reaction product; and treating the second reaction product with sucrose fatty acid ester and refined water under uniform pressure of between 130 and 150 bar whereby being emulsified and homogenized.

Abstract: A method of preserving plant matter for use as animal feed and animal feed prepared in accordance with the method. A first step involves ensiling live plant matter for a sufficient time duration that the plant matter is preserved as silage. A second step involves dehydrating the silage sufficiently that the dehydrated silage does not spoil when exposed to air. The animal feed derived from following the teachings of this method has unique properties and, in particular, a unique aroma and a unique flavor.

Abstract: This invention relates to a method for pasteurization and fermentation in the production of an alcoholic beverage. The method involves taking a fermentable soluble extract from a processed brewer's mash, mixing it in a mixing zone with a fermented fermentable extract containing an alcohol content of at least 4% alcohol by volume together with other products formed during fermentation, processing this mixture by heating the mixture to a temperature of at least 51.degree. C. (124.degree. F.) holding the mixture at that temperature for ten to twenty minutes and then cooling the mixture to a minimum of 10.degree. C. (50.degree. F.) before fermenting the mixture according to known fermentation processes.

Abstract: A process is for the continuous production of beer having a diacetyl content below 0.1 mg/l from a cooked, unfermented, fermentable wort with an oxygen content of 0.5 to 3.0 mg O.sub.2 per liter.

Abstract: A process is disclosed for managing or controlling fermentation product profiles in a parallel pair of beer product streams in which a brewer's wort is fermented to produce a beer having fermentation products therein. The beer is passed along a first side of a semipermeable membrane, under selective fermentation product passing conditions, to transfer selected fermentation products across the membrane, and into an unfermented beer wort on a second side of that membrane. This procedure results in the production of an unfermented wort having a permeate-supplemented fermentation product profile and a fermented wort having a permeate-reduced product profile. The unfermented wort is then itself fermented to produce a second fermented wort. The second fermented wort has a combination of fermentation-supplemented and permeate-supplemented fermentation product profiles. The respective fermented worts are then finished and-packaged for subsequent distribution and consumption.

Abstract: This invention relates to a process for the continuous boiling of wort, comprising feeding the unboiled wort to a wort heater, wherein it is heated to a temperature between 75 and 125.degree. C., introducing the heated wort in a plug flow reactor, preferably a rotating disc holding column, followed by treating the wort obtained from said reactor in countercurrent with steam in a stripping column.

Abstract: The present invention concerns a beverage containing proteins and/or peptides and is characterized in that it contains Cereal-LT and/or homologues as herein defined and/or a modified Cereal-LTP fraction obtainable from the Cereal-LTP and/or homologues by heating, boiling and/or mashing the Cereal-LTP and/or homologues in water at a pH between 3 and 7. The invention also concerns a method for preparing it and a use of a foam-forming additive.

Abstract: A process is disclosed for producing beers having yeast turbidity, in particular wheat beer, in which it is possible to metabolize virtually completely the oxygen which has unavoidably passed into the container during packaging, and nevertheless to perform continuous pasteurization integrated into the filling device. For this purpose, prior to packaging, yeast and beer wort are again added to the beer, and the yeast in the beer present in a package is destroyed within 24 hours of packaging. By this means, sterile beer having very high flavor stability can be produced, which is also suitable for sale of canned beer and for export even to distant countries.

Abstract: A device for the production of oils by pressing and extracting a raw material containing oleiferous or extractable substances in the presence of a liquid or supercritical extraction agent. The device includes an inlet for said raw material, a substantially cylindrical pressing body having outlets for oils and being connected to said inlet, and a press screw movably provided in said cylindrical pressing body whereby said raw material is transported from said inlet into said pressing body and therefrom to a discharge outlet while being pressed. In addition, the pressing body is proof-sealed against its surroundings by a jacket and the press screw and/or the pressing body include outlets wherethrough a liquid extraction agent may be introduced into said raw material present in said pressing body. At the outlet of said pressing body, a pipe permitting degassing of the press cake discharged from the press by applying a vacuum, thus removing the solvent from it, may be provided.

Abstract: The present invention relates to a process for preparing an instant rice nectar which can be preserved for long time. The instant rice nectar of the invention is prepared by the process which comprises the steps of: adding water to malt while stirring, filtrating to obtain malt extract, adding starch hydrolase to the malt extract and saccharifying, heating and chilling, filtering, and adding sugar to the filtrate so that the total sugar content reaches Brix 32 to 68; steeping nonglutinous rice in water and boiling, adding 1 to 3 times of water by weight and starch hydrolase to the resulting nectaring rice, and saccharifying; diluting the malt extract with water saccharified nectaring rice to the resulting mixture, and filling up a container with rice nectar thus produced and sealing; and, putting the container filled with the rice nectar in a retort chamber and sterilizing.

Abstract: The present invention relates to a method and an apparatus for lautering second worts in brewing. According to the invention the hot water needed for the second worts during lautering is introduced via a distributor through which also sludge and/or last runnings and/or first worts are introduced.

Abstract: A method of making a light stable, hop flavored, fermented beverage of less bitterness having a comparable hop flavor to one prepared using whole hops consists of adding to a wort as the sole hopping material a solid hop residue obtained by extracting whole hops with liquid carbon dioxide, boiling the solid hop residue and wort mixture, removing the solids from the fermented mixture and fermenting the remaining liquid to obtain the beverage.

Abstract: A continuous process of producing beer is described. Starch-containing raw materials are disintegrated and are optionally processed to form malt, a wort is produced from the disintegrated and optionally malted raw materials, and the wort is subjected to alcoholic fermentation. In that process all process steps are performed continuously. The mash is initially heated in a reactor system to a temperature of 75.degree. to 85.degree. C. The grain residue is removed from the mash. The wort is subsequently hopped and is heated to a temperature from 105.degree. to 140.degree. C. This is succeeded by a flash evaporation, a removal of the dregs and a cooling of the wort, which is subsequently fermented at 6.degree. to 25.degree. in the presence of a biocatalyst. The fermenting process may be succeeded by a partial or full continuous de-alcoholization of the beer.

Abstract: This invention disclosed herein provides an alcohol acetyl transferase ("AATase"), an AATase encoding gene and a yeast having an improved ester producing ability due to transformation with the AATase encoding gene, This invention also provides a process for producing an alcoholic beverage having an enriched ester flavor using the transformed yeast.

Abstract: A process for preparing a fermented malt beverage wherein brewing materials ere mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled, cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.

Abstract: There is provided a system for brewing beer particularly suited for a brew pub setting. The invention utilizes a cooker to heat water and a pre-blend syrup of ingredients. Once the beer mixture is boiled for a sufficient length of time in the cooker, the mixture is transferred to a brewing vessel. A spiral spray nozzle is used to add water to the brewing vessel in a conical spray pattern which causes the water to be oxygenated once it passes through the spiral spray end of the nozzle. Yeast is added to the brew mixture and oxygenated water in the brewing vessel. The beer mixture is permitted to ferment in the brewing vessel for a sufficient length of time. The fermented beer mixture is transferred to a plurality of kegs, each of which contains a mixture of sugar and gelatin. The sugar and gelatin allow the beer mixture and age and clarify. Once the beer mixture has aged a sufficient time, the beer mixture is dispensed from the kegs.

Abstract: This invention relates to a process for the continuous preparation of wort, including the continuous enzymatic conversion of malt in one rotating disc contactor and separation of spent grain from mash in a separation unit. Further, a process for the continuous preparation of wort, including the continuous gelatinization and enzymatic liquefaction of a mixture based on unmalted grain, malt and/or an enzyme source and water in a rotating disc contactor, addition of malt and/or enzyme source to the product obtained, enzymatic conversion of the product obtained and separation of the spent grain from the mash in a separation unit.

Abstract: A process for producing half-hulled rice milk, comprising the steps of mixing malted rice, boiled half-hulled rice and hot water before or after saccharification of malted rice at 50.degree. C.-65.degree. C., and emulsifying and filtering the mixture to obtain an emulsified filtrate, whereby the half-hulled rice can be processed into a drink having a pleasant taste and texture without loss of nutrients.

Abstract: This invention relates to a process for the continuous preparation of wort, comprising the continuous enzymatic conversion of malt in at least one rotating disc contactor and separation of spent grain from mash in a separation unit, as well as a process for the continuous preparation of wort, comprising the continuous gelatinization and enzymatic liquefaction of a mixture based on unmalted grain, malt and/or an enzyme source and water in a rotating disc contactor, addition of malt and/or enzyme source to the product obtained, enzymatic conversion of the product obtained and separation of the spent grain from the mash in a separation unit.

Abstract: The present invention relates to a wort kettle for boiling wort for brewing, the wort kettle comprising a vapor escape pipe and a vapor compressor, wherein vapor can escape to the outside via the vapor escape pipe during heating of the wort kettle and can be diverted by means of a shut-off device via the vapor compressor during boiling. In accordance with the invention, the shut-off device is formed by a water tank which is arranged in the direction of flow of the vapor in the vapor escape pipe behind the branch towards the vapor compressor.

Abstract: A process for producing an emulsified filtrate of half-hulled rice, comprising the steps of mixing malted rice, boiled half-hulled rice and hot water before or after saccharification of malted rice at 50.degree. C.-60.degree. C., preferably 57.5.degree. C., and emulsifying and filtering the mixture to obtain an emulsified filtrate, whereby the half-hulled rice can be processed into a drink having a pleasant taste and texture without loss of nutrients.

Abstract: An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a given fermentation system containing a starting food ingredient substrate and fermentative microorganism(s) with an amount of an oxygen-reactive enzyme such as OXYRASE.TM. (a trademark of Oxyrase, Inc. of Akron, Ohio) which is not naturally generated by virtue of said fermentation process. Reduced time fermentation can be achieved in a wide variety of systems, such as in the production of fermented liquid, semisolid and solid dairy products, fermented meat products, fermented cereal-based products, yeast-raised baked and fried products, and alcoholic beverages.

Abstract: Method of producing oat extract from rolled oats and oat flour by performing a series of mixing, cooking, filtering and concentrating steps. The method comprises the steps of mixing rolled white oats with oat flour, bacterial or fungal enzymes, and water to form an oat/enzyme solution. The oat/enzyme solution is then mashed by cooking the solution to convert the starches present in the oats into sugars. The undissolved solids remaining from the rolled oats are separated from the oat mash by filtering the cooked oat mash using some of the undissolved solids as a filter bed. The filtering operation produces oat wort which is then concentrated to produce oat extract.

Abstract: Onset of oxidation flavor in a malt beverage is delayed by addition of a lactone to the malt beverage during the brewing process.

Abstract: This invention relates to a process for the preparation of wort starting from mash, comprising the separation of spent grain from the mash to form a clear wort in at least one membrane filtration unit having a pore size of the filter not exceeding 2.0 .mu.m, if desired addition of hops to the wort and boiling of the wort.

Abstract: A sweet soft drink having the same .degree.Brix as a conventional soft drink but with enhanced nutrition is provided. The beverage comprises a malt-extract containing aqueous solution to which is added a quantity of "sweet sugars". The malt extract and "sweet sugars" synergistically produces a beverage having increased apparent sweetness substantially greater than the sweetness contributed by the "sweet sugars" and the malt extract by themselves, and having enhanced nutritional value.