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1. (WO1998053042) BEER AND SIMILAR LIGHT-SENSITIVE BEVERAGES WITH INCREASED FLAVOUR STABILITY AND PROCESS FOR PRODUCING IT
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/1998/053042 International Application No.: PCT/EP1998/003044
Publication Date: 26.11.1998 International Filing Date: 22.05.1998
Chapter 2 Demand Filed: 15.12.1998
IPC:
A23L 1/015 (2006.01) ,A23L 2/44 (2006.01) ,A23L 2/80 (2006.01) ,C12C 5/00 (2006.01) ,C12H 1/052 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
015
Removal of unwanted matter, e.g. deodorisation, detoxification
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2
Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
42
Preservation of non-alcoholic beverages
44
by adding preservatives
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2
Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
70
Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
80
by adsorption
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
C
BREWING OF BEER
5
Other raw materials for the preparation of beer
C CHEMISTRY; METALLURGY
12
BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
H
PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION, AGEING OF ALCOHOLIC BEVERAGES OR REMOVAL OF ALCOHOL THEREFROM
1
Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
02
combined with removal of precipitate or added materials, e.g. adsorption material
04
with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
052
with the aid of organic material
Applicants:
QUEST INTERNATIONAL B.V. [NL/NL]; Huizerstraatweg 28 NL-1411 GP Naarden, NL (AllExceptUS)
VAN BERKEL, Wilhelmus, Johannes [NL/NL]; NL (UsOnly)
EVANS, David [NL/NL]; NL (UsOnly)
LAANE, Nicolaas, Charles [NL/NL]; NL (UsOnly)
SCHMEDDING, Diederik, Johannes, Maria [NL/NL]; NL (UsOnly)
Inventors:
VAN BERKEL, Wilhelmus, Johannes; NL
EVANS, David; NL
LAANE, Nicolaas, Charles; NL
SCHMEDDING, Diederik, Johannes, Maria; NL
Agent:
NEDERLANDSCH OCTROOIBUREAU; P.O. Box 29720 NL-2502 LS The Hague, NL
Priority Data:
97201547.323.05.1997EP
Title (EN) BEER AND SIMILAR LIGHT-SENSITIVE BEVERAGES WITH INCREASED FLAVOUR STABILITY AND PROCESS FOR PRODUCING IT
(FR) BIERE ET BOISSONS SENSIBLES A LA LUMIERE SIMILAIRES AVEC UNE MEILLEURE STABILITE DU GOUT ET PROCEDE DE PRODUCTION DE CES BOISSONS
Abstract:
(EN) The invention provides a beer or similar light-sensitive beverage, which has been treated with a protein that binds riboflavin, resulting in a reduced 'sunstruck' flavour formation after exposure of the beverage to light and also in an increased overall flavour stability of the beverage during storage. Suitable proteins include riboflavin-binding protein and flavodoxin.
(FR) L'invention concerne une bière ou une boisson sensible à la lumière semblable. Cette boisson a été traitée par une protéine qui se fixe à la riboflavine et qui permet d'obtenir un 'goût de lumière' moindre après exposition à la lumière et une plus grande stabilité du goût de la boisson pendant son stockage. Les protéines appropriées comprennent la protéine se fixant à la riboflavine et la flavodoxine.
Designated States: AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GE, GH, GM, GW, HU, ID, IL, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, US, UZ, VN, YU, ZW
African Regional Intellectual Property Organization (ARIPO) (GH, GM, KE, LS, MW, SD, SZ, UG, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)
Also published as:
CZPV1999-4213MXPA/a/1999/010821BRPI9809679EP0983340JP2001527415 CA2291444
NZ501262AU1998082100