Did You Know...
...that a workman who left the soap mixing machine on too long was responsible for making Ivory Soap? He was so embarrassed by his mistake that he threw the mess in a stream. Imagine his dismay when the evidence of his error floated to the surface! Result: Ivory soap, the soap that floats.
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| Number | Title | Issue Date |
| 8147884 | Sparkling alcoholic beverage and process for producing the same The present invention provides an alcoholic beverage with improved a foam stability. A processing method of an alcoholic beverage with improved foaming properties comprising a process for processing a pre-fermentation, wherein a pea protein which was extracted and w... | 04/03/2012 |
| 7781000 | Method for boiling wort A method for boiling wort used in the production of beer the wort is boiled in a wort copper in which an inner boiler comprising a superimposed thin-film distributor is disposed. After boiling and after removal of the sludge in a whirlpool, the wort is again placed ... | 08/24/2010 |
| 7247327 | Process for producing wort for fermented malt drinks 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 ... | 07/24/2007 |
| 7214402 | Method and apparatus for distributed production of beer The present invention calls for the establishment of a centralized facility for the production of unfermented, undiluted, and unprocessed hopped wort using a single source of water. The hopped wort is then cooled and transported to a plurality of remote fermentation... | 05/08/2007 |
| 7206962 | High reliability memory subsystem using data error correcting code symbol sliced command repowering A memory subsystem comprising: a command register in operable communication with a plurality of memory devices via a plurality of command buses. The plurality of memory devices is arranged into symbol slices and each symbol slice is configured to be part of a single... | 04/17/2007 |
| 7186426 | Prevention of lactic acid bacteria spoilage of beer through use of bacteriocin-containing fermented wort The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages. The stabilized beverages are attained by utilization of a composition... | 03/06/2007 |
| 7186428 | Method of oxygenating yeast slurry using hydrophobic polymer membranes Disclosed is a an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous membrane having a gas side and a liquid side. The yeast slurry flows over ... | 03/06/2007 |
| 7172775 | Method for preparing brewers wort A method for predicting late fermentation production of diacetyl in a brewing process comprises determining the ratio of FAN (free amino nitrogen content) to sugar (fermentable) to specific gravity in an initial wort composition. In addition there is provided a proc... | 02/06/2007 |
| 7160563 | Method for preparing beer A method of preparing beer from beer wort including adding amidated pectin to the wort or beer to inhibit coagulation and precipitation of proteins and to obtain a haze in the beer. ... | 01/09/2007 |
| 7141430 | Microrespirometer and associated methods A method for measuring an evolution rate of a gas from a sample includes equilibrating a sample with an alkaline solution and a pH indicator and permitting the alkaline solution to absorb formed carbon dioxide in an enclosed headspace. From the pH indicator at equil... | 11/28/2006 |
| 7135200 | Process for producing malt alcoholic drink In the method of producing a 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. As a result, the aging of flavor a... | 11/14/2006 |
| 7115289 | Method of manufacturing fermented malt beverages Fermented malt beverages with reinforced filling taste and fullness of mouthfeel are manufactured by addition of α-glucosidase prior to a heat treatment in a wort production process in the course of manufacturing fermented malt beverages Production of acetic... | 10/03/2006 |
| 7087256 | Flavoring composition and process for brewing malt beverages 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 i... | 08/08/2006 |
| 7078199 | Method of manufacturing compound with biocatalyst by using controlled reaction temperature Provided is a method for producing a compound using a biocatalyst. In the method for continuously producing a compound using a biocatalyst in one or a plurality of reaction tanks, the downstream reaction temperature is set higher than the upstream reaction temperatu... | 07/18/2006 |
| 7069738 | Cooling tank A tank is provided which can store, while cooling, drinks or other liquids, such as milk, having a storage temperature close to 0.degree. C. or below. A cooling tank (1) can be mounted on a truck or the like for transportation, while storing and coolin... | 07/04/2006 |
| 7022354 | Process for producing fermentation product 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. ... | 04/04/2006 |
| 7008652 | Method for production of a flavorless malt base A flavorless, odorless and colorless malt base is produced by preheating a malt base derived from malt grains in aqueous solution in the presence of an activated charcoal absorbent to remove proteins from the mixture before or after fermenting the mixture in the pre... | 03/07/2006 |
| 6761917 | Method and device for controlling the wort flow from a lauter tun 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 predeter... | 07/13/2004 |
| 6699516 | Brewing method and installation 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 b... | 03/02/2004 |
| 6613371 | Method for malting seeds The invention provides process or method of malting cereal seeds, such as barley, wheat, rye, corn, oats, rice, millet and sorghum which process includes reducing the microbial level in the seeds prior to steeping, malting and the introduction of a starte... | 09/02/2003 |
| 6514542 | Treatments for improved beer flavor stability 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... | 02/04/2003 |
| 6419829 | Membrane process for making enhanced flavor fluids A process using a hydrophobic membrane separation process for making an enhanced flavor fluid, particularly a low-alcohol brew, having improved flavor is disclosed.... | 07/16/2002 |
| 6391296 | Method of stabilizing useful protein and useful protein compositions A method of stabilizing a useful protein by mixing a useful protein and an aqueous solution of a compound having the basic structure of arabic acid, and a stabilizied useful protein compositon containing a useful protein and a compound having the basic st... | 05/21/2002 |
| 6316034 | Methods for reducing spoilage in brewery products 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.... | 11/13/2001 |
| 6265000 | Process for the production of carbonated alcoholic beverages using koji, malt, and various fermentation media 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... | 07/24/2001 |
| 6217916 | Immobilized-cell carrageenan bead production and a brewing process utilizing carrageenan bead immobilized yeast cells A process for immobilizing viable cells in gelled carrageenan beads comprises preparing an aqueous phase that is a mixture of a gellable concentration of un-gelled carrageenan, in an aqueous suspension of viable cells, in which the mixture's potassium con... | 04/17/2001 |
| 6077549 | Process for the continuous production of beer 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 O2 per liter.... | 06/20/2000 |
| 6033690 | Process for pre-conditioning brewer's wort with beer fermentation products and production of a beer therefrom 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... | 03/07/2000 |
| 6017568 | Process for the continuous boiling of wort 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° C., introducing the heated wort in a plug flow reactor, preferably a ... | 01/25/2000 |
| 6013288 | Process for manufacturing beer A process for manufacturing beer having a reduced content of purine compounds by using wort having a reduced content of purine nucleosides as a result of decomposing purine nucleosides into purine bases by using nucleoside phosphorylase or nucleosidase, o... | 01/11/2000 |
| 5993865 | Beverage and a method of preparing it 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 ... | 11/30/1999 |
| 5962045 | Process for producing beers having yeast turbidity 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 perfor... | 10/05/1999 |
| 5955070 | Inoculation by Geotrichum candidum during malting of cereals or other plants The invention provides micro-organism strains of the Geotrichum candidum family, obtainable by selecting and cloning natural strains of the micro-organism, and which have the following properties: a lipase activity of less than 2.5.multidot.10-7 | 09/21/1999 |
| 5869117 | Immobilized-cell carrageenan bead production and a brewing process utilizing carrageenan bead immobilized yeast cells A process for immobilizing viable cells in gelled carrageenan beads comprises preparing an aqueous phase that is a mixture of a gellable concentration of un-gelled carrageenan, in an aqueous suspension of viable cells, in which the mixture's potassium con... | 02/09/1999 |
| 5817359 | Methods for dealcoholization employing perstration The present invention provides methods and for the dealcoholization of alcohol containing solutions, especially fermented beverages. In preferred embodiments the methods employ a novel controlled-strip evaporative perstraction technique following initial ... | 10/06/1998 |
| 5783235 | Method of preparing a full hop flavored beverage of low bitterness 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 who... | 07/21/1998 |
| 5762991 | Continous process of producing beer 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 a... | 06/09/1998 |
| 5728413 | Production of fermented malt beverages 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... | 03/17/1998 |
| 5718161 | Beer brewing system and method 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 ... | 02/17/1998 |
| 5695795 | Methods for chill-treating non-distilled malted barley beverages A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled cooled and fermented ... | 12/09/1997 |
