| Title of Invention | "A METHOD FOR PROCESSING AN ALCOHOLIC BEVERAGE WITH IMPROVED FOAMING PROPERTIES" |
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| Abstract | The present invention provides an alcoholic beverage with improved 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 was obtained from green peas is added to a pre-fermentation liquid. The alcoholic beverage with improved foaming properties can be applied to the processing method of the alcoholic beverage with improved foaming properties by fermenting the pre-fermentation liquid which created raw materials containing malts or by fermenting the pre-fermentation liquid created using syrup containing sources of carbon, source of nitrogen, hops, a coloring matter, an improving substance for generating of foam and for the foam stability and water as raw materials with a brewers' yeast. |
| Full Text | We Claim: 1. A method for processing an alcoholic beverage with improved foaming properties comprising: a) preparing a pre-fermentation liquid; b) fermenting said pre-fermentation liquid with a brewers' yeast to obtain said alcohol beverage with improved foaming properties; and c) filtering said alcoholic beverage with improved foaming properties obtained from step (b), characterized in that: a pea protein extracted and obtained from Pisum Sativum L is added in any of said steps (a) and/or (b) or between any two of said steps (a) through (c). 2. The method as claimed in claim 1, wherein said pre-fermentation liquid comprises a syrup containing sources of carbon, sources of nitrogen, hops, a coloring matter and water as raw materials. 3. The method as claimed in claim 1, wherein the pre-fermentation liquid is prepared by the process of: liquefying and mashing malts, or malts and adjuncts to form a mash, filtering said mash to obtain a wort, and boiling said wort by adding hops to prepare pre-fermentation liquid. 4. The method as claimed in claim 1, wherein said pre-fermentation liquid comprises raw materials containing malts created in a mashing process. 5. An alcoholic beverage with improved foaming properties processed by processing method as claimed in any of claims 1-4. 6. A method for processing an alcoholic beverage with improved foaming properties substantially as herein described with reference to the foregoing examples. |
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234-DELNP-2006-Abstract-(04-02-2009).pdf
234-DELNP-2006-Abstract-(15-07-2009).pdf
234-DELNP-2006-Claims (04-11-2009).pdf
234-DELNP-2006-Claims-(04-02-2009).pdf
234-DELNP-2006-Claims-(15-07-2009).pdf
234-DELNP-2006-Claims-(30-04-2009).pdf
234-DELNP-2006-Correspondence-Others (04-11-2009).pdf
234-DELNP-2006-Correspondence-Others-(04-02-2009).pdf
234-DELNP-2006-Correspondence-Others-(15-07-2009).pdf
234-DELNP-2006-Correspondence-Others-(30-04-2009).pdf
234-delnp-2006-correspondence-others.pdf
234-DELNP-2006-Description (Complete)-(04-02-2009).pdf
234-DELNP-2006-Description (Complete)-(15-07-2009).pdf
234-delnp-2006-description (complete).pdf
234-DELNP-2006-Form-1-(04-02-2009).pdf
234-DELNP-2006-Form-1-(15-07-2009).pdf
234-DELNP-2006-Form-2-(04-02-2009).pdf
234-DELNP-2006-Form-2-(15-07-2009).pdf
234-DELNP-2006-Form-3-(04-02-2009).pdf
234-DELNP-2006-Form-3-(30-04-2009).pdf
234-DELNP-2006-Petition-137-(04-02-2009).pdf
| Patent Number | 237835 | ||||||||||||
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| Indian Patent Application Number | 234/DELNP/2006 | ||||||||||||
| PG Journal Number | 3/2010 | ||||||||||||
| Publication Date | 15-Jan-2010 | ||||||||||||
| Grant Date | 08-Jan-2010 | ||||||||||||
| Date of Filing | 12-Jan-2006 | ||||||||||||
| Name of Patentee | SAPPORO BREWERIES LIMITED | ||||||||||||
| Applicant Address | 20-1,EBISU 4-CHOME,SHIBUYA-KU, TOKYO 150-8522, JAPAN. | ||||||||||||
Inventors:
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| PCT International Classification Number | C12C 5/02 | ||||||||||||
| PCT International Application Number | PCT/JP2004/008463 | ||||||||||||
| PCT International Filing date | 2004-06-16 | ||||||||||||
PCT Conventions:
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