Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Reexamination Certificate
2006-10-03
2006-10-03
Cano, Milton I. (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
C426S010000, C426S012000, C426S016000, C426S029000
Reexamination Certificate
active
07115289
ABSTRACT:
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 beveragesProduction of acetic acid can be reduced by addition of α-glucosidase in the fermentation process in the high gravity brewing of beer. Further, low-calorie beers are manufactured by the method in which α-glucosidase is added in the fermentation process in brewing of beer and thereby real fermentation degree is enhanced.
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A copy of the Chinese Patent Office Action for corresponding Chinese patent application No. 01822990.5 dated Mar. 25, 2005.
Amano Hitoshi
Mizuno Akihiro
Mukai Nobuhiko
Sato Kazuo
Amano Enzyme Inc.
National Research Institue of Brewing
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