Способ разлива напитка при переменном давлении

Способ приготовления и разлива напитка с помощью устройства для разлива. При этом устройство содержит корпус, содержащий узел приготовления и разлива напитка с жидкостной линией, которая содержит входное отверстие для жидкости на одном конце и выходное отверстие для напитка на противоположном конце, регулятор давления, регулирующий давление в жидкостной линии и средство для приема контейнера для ингредиента, так что при правильной установке содержимое контейнера для ингредиента находится в сообщении по текучей среде с жидкостной линией для смешивания содержимого контейнера для ингредиента с жидкой основой в жидкостной линии. Также устройство содержит блок идентификации контейнера для ингредиента, процессор, присоединенный к блоку идентификации и к регулятору давления для управления указанным регулятором давления в зависимости от идентификации контейнера. При этом способ включает следующие этапы: предоставление контейнера в устройстве, идентификацию контейнера, предоставление жидкой основы ...

СПОСОБ ПОЛУЧЕНИЯ КАРТОФЕЛЬНОГО ЛИКЕРА

Изобретение относится к ликероводочной промышленности. Способ получения картофельного ликера предусматривает подбор компонентов, купажирование, при этом в качестве основного компонента используют картофельный концентрат и спирт этиловый ректификованный высшей очистки с крепостью 96%, полученный из картофеля, а в качестве дополнительного компонента - фруктово-сахарные и/или ягодно-сахарные сиропы и/или сироп кокосового молока с сахарозой, у которых массовая доля сухих веществ составляет 50-70%, а содержание сахарозы не более 10%, при этом купажирование осуществляют в результате тщательного смешивания компонентов в течение 1-10 мин при 1000-3000 об/мин при определенном соотношении. Изобретение позволяет получить продукт с отрегулированным углеводно-белково-витаминно-минеральным статусом и высокими потребительскими характеристиками. 3 ил., 1 табл., 7 пр.

НАПИТОК

... 1. Напиток, содержащий пиво в количестве от 30 до 70 вес.%, предпочтительно от 40 до 60 вес.%, особенно предпочтительно от 45 до 55 вес.%, кофейный концентрат в концентрации от 20 до 50 вес.%, предпочтительно от 20 до 30 вес.%, причем кофейный концентрат является кофепродуктом, выбранным из следующей группы: экстракт заварки, содержащий от 35 до 85 г кофе на литр воды, предпочтительно, от 50 до 70 г кофе на литр воды, раствор, содержащий от 10 до 30 г экстракта кофе на литр воды, предпочтительно от 12 до 20 г экстракта кофе на литр воды, смесь жидкого экстракта с водой. 2. Напиток по п.1, отличающийся тем, что кофейный концентрат получен из свежесваренного обжаренного кофе и, предпочтительно, является экстрактом заварки из 35 - 85 г обжаренного кофе на литр воды, особенно предпочтительно 50 - 70 г обжаренного кофе на литр воды. 3. Напиток по п.1 или 2, отличающийся тем, что в смесь добавлен сахар в количестве от 2 до 7 вес.%, предпочтительно от 3,5 до 5,5 вес.%, причем сахар предпочтительно ...

ОРИГИНАЛЬНЫЙ АЛКОГОЛЬНЫЙ НАПИТОК

... 1. Алкогольный напиток, в котором алкогольсодержащая основа указанного напитка и один или более водорастворимых веществ смешаны с кусочками льда в пропорции от 20:80 до 80:20 и подвергнуты аэрированию, перемешиванию и охлаждению так, что объем газовой части, содержащейся в ней, составляет от 1% до 150%, а температура этой смеси ниже -1°С, при этом полученное газосодержащее вещество имеет содержание алкоголя не менее 1,0 об.% и является текучим при температуре от -15°С до -2°С, причем мелкие кусочки льда, имеющие длину по большей оси от 0,06 мм до 0,8 мм, присутствуют в количестве, составляющем по меньшей мере 80% общего веса напитка, так чтобы ощущалась, по меньшей мере, часть остающихся мелких кусочков льда. 2. Алкогольный напиток, в котором алкогольсодержащая основа указанного напитка и один или более водорастворимых веществ смешаны с кусочками льда в пропорции от 20:80 до 80:20 и подвергнуты аэрированию, перемешиванию и охлаждению так, чтобы объем газовой части, содержащейся в ней, находился ...

СПОСОБ, КАРТРИДЖ И УСТРОЙСТВО ДЛЯ СМЕШИВАНИЯ НАПИТКОВ

СПОСОБЫ, УСТРОЙСТВА И СИСТЕМЫ ДЛЯ ПОЛУЧЕНИЯ НАПИТКА ИЗ ОСНОВНОЙ ЖИДКОСТИ И ИНГРЕДИЕНТА

СИСТЕМЫ И СПОСОБЫ ПРИГОТОВЛЕНИЯ ЭТАНОЛСОДЕРЖАЩИХ НАПИТКОВ

Anisgetränk in Dosen

Leuchtende Spirituose

Leuchtendes Getränk, dadurch gekennzeichnet, dass das Getränk Fruchtsäfte und/oder Flüssigkeiten, die Fruchtsäfte enthalten oder wässrige Flüssigkeiten sind, die zusätzlich Aromen und/oder Zucker und/oder Säuren und/oder Farbstoffe enthalten, wobei auch Alkohol ein Bestandteil der Getränke sein kann und wobei diesen Getränken ein Vitamin B2 E 101 (Riboflavin) und/oder ein mit und/oder ohne Farbe versetzter Zusatzstoff wie z. Bsp. Gummiarabikum E 414 und/oder ein mit und/oder ohne Farbe versetztes Zitronentrübungsaroma und/oder Chinin beigemischt wird.

Safranspirituose

New low alcohol liqueurs with different taste and appearance

Beverage contg. alcohol (A), egg yolk (B), egg white (C), plant extracts (D) and/or edible acids (E), sweetener (F), water (G) and opt. further additives (H) - contains at least 5 vol.% (A), 20 - 400 g / l (B) at least 95 g / l extract and at least 13 mval / l titratable acid. The viscosity is 10 - 900 mPas and the max. dissolved gas (I) content is 25 mg / l. The prepn. of the beverage is also claimed, comprising stirring (A) into a mixt. of (B), (C), (F) and (G), then adding flavouring and opt. (H), and then homogenising the mixt. and filling it into containers, making sure that no gas or air gets in during the process.

Alcoholic beverage with a novel taste containing roasted barley malt and hop extract

Alcoholic beverage, with an ethanol content of 16-42 vol.%, comprising roasted barley malt and hop extract diluted to the desired alcohol content with water or beer, is new.

Accelerating aging of ethanol-based beverages

Carbonated Vodka VO2

Beverage container including electronic display means

A beverage container 155a includes at least one electronic, visual display means 160, 162, 163a, 164,165 displaying the level of contents, user name, alcohol content, mixing instructions, beverage temperature and/or cocktail name. The container may receive or send information, preferably wirelessly and more preferably from portable electronic means 150 such as a cellular phone (130 fig 1). A removable inner container 170 may be provided. The display means may be attached to the container internally, externally or on a stem, preferably by bonding.

Cream-based liqueurs

A cream liqueur product having improved emulsion stability, which comprises (i) one or more alcohol products selected from distilled and fermented beverage alcohols, (ii) one or more carbohydrates, (iii) one or more caseinates, (iv) one or more substances selected from citric acid and salts thereof, (v) cream, and (vi) water, and wherein the average diameter of the butterfat globules of the cream component has been substantially reduced from the original average diameter thereof is prepared by a method which comprises (i) admixing water, the caseinate, and the citric acid or salt, to form a protein-containing mixture; (ii) admixing the protein-containing mixture and cream; (iii) admixing the mixture resulting from (ii) and a mixture comprising the alcoholic product, water, and the carbohydrate to form a product mixture; and (iv) treating the product mixture so that the diameter of the butterfat globules therein is substantially reduced. The average diameter of the butterfat globules is ...

Recycling resources between aging vessels

Systems and methods for accelerating the aging of distilled spirits are disclosed. The systems and methods may include increased reaction rates of ethanol with oxygen, acids, sugars, and /or other components within an ethanol mixture. The accelerated reactions may produce an aged alcohol in a matter of a few hours or days, whereas comparable alcohols aged conventionally would require many years. The accelerated aging of the ethanol may be performed to provide the end product with a desired flavor profile in a short period of time at a substantially reduced cost. ...

Improvements in or relating to distiled beverages

Method of producing drinks and drinks products

A resource efficient manufacturing process of a drink (in particular a cold drink) for the retail market comprising: mixing essential drink component with purified rainwater, and filling a finalise retail product into a container in a bottling step; wherein the purification of the rainwater is characterised by: Subjecting water collected directly from precipitation to a first filtration process, Subjecting the water obtained from step a) to a reverse osmosis filtration step, and Remineralising the water obtained from step b); and drinks products obtained and obtainable from said method. The method is advantages in that it minimises the amount of water employed for bulk manufacturing whilst providing reproducibly high quality water with a pleasing taste suitable. It also allows drinks of high alkalinity to be prepared, which is very desirable and may have health benefits.

ALCOHOLIC COMPOSITIONS HAVING A LOWERED RISK OF ACETALDEHYDEMIA

Alcoholic compositions having a lowered risk of acetaldehydemia.

Drink containing fruit juice.

Manufacture of vinegar clarified stabilized wine juice of syrup jam and of frozen starting from the juice of cocoa manufacture of cocoa liquor

Liquors BAAKSA.

Alcoholic compositions having a lowered risk of acetaldehydemia.

Alcoholic compositions having a lowered risk of acetaldehydemia.

BEER AND KAFFEEHALTIGES BEVERAGE

PROCEDURE FOR THE DECREASE OF HARSHNESS

IMPROVEMENTS ON OR IN CONNECTION WITH COAL-ACID BEVERAGES

HYDRAULICALCOHOLIC FAT EMULSION AND EMULSIFYING AGENT FOR USE THEREIN

LIKÖR

PHYSIOLOGICALLY ACTIVE MEANS CONTAINING VICINALE DITHIOGLYKOLE AS WELL AS THEIR USE IN DIFFERENT ECONOMIC SECTORS

Alkoholhaltiges Lebensmittel

Alkoholhaltiges Lebensmittel enthaltend Fruchtmus und Alkohol, wobei der Alkoholgehalt mindestens 8 Vol.-%, bevorzugt mindestens 10 Vol.-% beträgt und zur Haltbarmachung keine Konservierungsstoffe zugesetzt sind.

Combined drink on wine - and fruit juice base

Kombiniertes Getränk auf Wein- und Fruchtsaftbasis, wobei es 80 Vol.-% Gemisch aus Wasser und aus Traubensaft-Wein, 12 Vol.-% bis 15 Vol.-% Zuckerkomponente, 5 Vol.-% bis 8 Vol.-% Fruchtkomponente sowie 0,5 g/l Kohlendioxid am Gesamtvolumen des Getränks enthält.

ALCOHOLIC BEVERAGE

CHLOROGENSÄURE ABSTENTIONS TASTE-MODIFYING MATERIAL

COFFEE-FREE BEVERAGES WITH SUGGESTING EFFECT

Improved manufacture of beer

The invention relates to means and methods for improving the production of beer and blended beer beverages using isomaltulose. According to said method, the main fermentation time is reduced, preventing the formation of vicinal diketones.

Protein drink and method of making same

An improved protein beverage which may provide relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and/or an additive which provides energy generation enhancement. The protein beverage may be treated to inactivate pathogenic microbes in the presence or absence of carbonation, which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink. The protein beverage may be prepared from a protein beverage concentrate, which may be in the form of a syrup concentrate or a powder concentrate.

Automated wine cellar

Method of improving the aftertaste of carbonated drinks

Provided are a carbonated beverage having an improved aftertaste, and a carbonic acid-containing alcoholic beverage having an improved after taste, said carbonic acid-containing alcoholic beverage being prepared using the aforesaid carbonated beverage. More specifically, provided is a carbonated beverage wherein a condensed phosphate and phosphoric acid are used at a specific ratio.

Process for producing effervescent brewage using none of barley, wheat and malt and effervescent brewage produced by the process

Beer-like effervescent beverage

Provided is a beer-like effervescent beverage which is either a beer-like effervescent beverage containing 10-80 mg/L of a steviol glycoside and polydextrose, the aforesaid beer-like effervescent beverage wherein the polydextrose content is 4-40 g/L, or a non-fermented beverage.

A THERMOREVERSIBLE FOOD PRODUCT

The present invention concerns a food product which is in a gel phase at room temperature and which is converted to a liquid phase at a temperature elevated above room temperature. The invention has particular application to a bi- or multi-layered food product, in particular a cream liqueur food product. The invention provides a food product whose top layer comprises less than 70 % (w/w) water, thereby overcoming a prior art problem of colour migration between layers.

A HYDROALCOHOLIC FAT EMULSION AND EMULSIFIER FOR USE THEREIN

A hydroalcoholic fat emulsion comprising at least 1% alcohol by volume an d at least 1% fat by weight and an emulsifier is disclosed. The invention al so relates to an emulsifier suitable for use in a hydroalcoholic fat emulsio n, wherein the emulsion comprises at least 1% alcohol by volume and at least 1% fat by weight. The emulsifier is a glycoprotein which comprises at least one protein and at least one carbohydrate covalently bonded and the inventi on further relates to the use of the glycoprotein as an emulsifier in a hydr oalcoholic fat emulsion.

DISTILLED LIQUORS AND SPIRITS HAVING THE FRESH AND NATURAL FRAGRANCE OF SHISO AND PROCESSES FOR PRODUCING THE SAME

Provided are liquors or spirits that compensate for the oily and grass-like smell of perillaldehyde, the primary aroma component of Perilla frutescens var. crispa (shiso), to ensure that the fresh and natural fragrance of shiso is developed in a balanced way. In the process of making distilled liquors or spirits, the temperature of the distillation feed charged into a distillation vessel is managed appropriately, whereby the aroma components of shiso used as part of the feed can be recovered in a balanced way to produce distilled liquors or spirits having the fresh and natural fragrance of shiso. According to the distillation method of the present invention, no extra equipment investment is required and distilled liquors or spirits of good quality can be obtained with a minimum production cost.

ALCOHOL-STABLE, LOW PH-STABLE FAT EMULSION PRODUCT

CREAM-BASED LIQUEUR AND PROCESS

LIQUID COMPOSITION FOR ORAL USE AND METHOD FOR REDUCING BITTERNESS OF LIQUID COMPOSITION FOR ORAL USE

The purpose of the present invention is to provide a technique for reducing the bitterness of Hyp-Gly in a liquid composition for oral use that contains a specific amount of Hyp-Gly. The present invention pertains to a liquid composition for oral use that has an Hyp-Gly content of 1.0 mg/100 mL or more and contains a mono- to trihydric alcohol having 2 to 4 carbon atoms, etc.

ALCOHOLIC FOAM

The present invention concerns an alcoholic foam, a use and a method for preparing said foam, the foam comprising: - An aqueous ethanolic solution; - An aqueous solution constituted essentially of water; - Between about 0.5 g.L.-1 and about 10 g.L.-1 of at least a surfactant;- Between about 0.5 g.L.-1 and 10 g.L.-1 of pectin; ...

MALT FERMENTED BEVERAGE

It is intended to provide a fermented malt beverage which has a rich taste ensured by using malt at a high ratio in the starting materials and yet has a refreshing feel, i.e., a crispy flavor during passing through the throat. Namely, a fermented malt beverage comprising: a component A which is an alcohol-containing material obtained by fermenting starting materials including barley as a part thereof; and a component B which is an alcohol- containing distillate obtained by distilling an alcohol-containing material obtained from starting materials including barley as a part thereof; characterized by being produced by adding the component B to the component A, wherein beer is specifically employed as the component A while shochu distilled from barley is specifically employed as the component B.

NOVEL ALCOHOLIC BEVERAGE

... ²²²²An alcoholic beverage that as it has fluidity at -15.degree. to -2.degree.C, ²can be drunk easily and appropriately and that through ²coexistence of fine ice pieces and bubbles, induces novel pleasant sensation ²of coolness and coldness and feeling of swallow, appropriate ²sensation of alcohol, and excellent flavor. There is provided an alcoholic ²beverage characterized in that it is produced ²by mixing an alcoholic beverage base mix containing alcohol and at least one ²type of water-soluble substance with ice pieces in a ²proportion of 20:80 to 80:20, and conducting aeration, agitation and cooling ²so that the volume fraction of contained gas is in the ²range of 1 to 150% and that the mixture temperature is lower than -1 ².degree.C, thereby obtaining a gas-containing matter having an alcohol ²concentration of .gtoreq. 1.0 vol.% and being fluid at -15.degree. to -²2.degree.C wherein fine ice pieces of 0.06 to 0.8 mm major axis length are ²present ²in an amount of at least 80 wt.% based ...

REDUCED-HANGOVER ALCOHOLIC BEVERAGE COMPRISING TURMERIC

The present invention relates to a reduced-hangover alcoholic beverage in cluding alcohol and turmeric. The invention also relates to the use of turme ric in the manufacture of a reduced-hangover alcoholic beverage. Also, the p resent invention relates to a method of reducing hangover due to consumption of an alcoholic beverage. The method includes adding turmeric to the alcoho lic beverage prior to consumption of the alcoholic beverage.

METHOD FOR BEER PRODUCTION

The invention relates to means and methods for improving the production of beer and blended beer beverages using isomaltulose. According to said method, the main fermentation time is reduced, preventing the formation of vicinal diketones.

GAS-INFUSED FLUIDS AND METHODS OF MAKING AND USING SAME

The present disclosure provides fluids, such as a distilled spirit, comprising at least about 25 ppm of an infused gas. Systems and methods for producing such gas-infused fluids are also provided.

METHOD OF OBTAINING HEMP PLANT JUICE AND USE OF SAME FOR THE PRODUCTION OF BEVERAGES

The present invention relates to a method for producing beverages on the basis of juice from the hemp plant. The invention relates to a method for obtaining juice suitable for human consumption from the hemp plant, wherein the complete hemp stem is pressed after harvest without prior drying or retting. The invention further provides a method for obtaining juice from the hemp plant, wherein the upper leafy part of the hemp plant is cut, the leaves are stripped of the remaining stem, fibers and shives being separated from each other at the stem, the leafy part of the stem, the fibers and the shives being pressed individually under pressure and the so obtained pressed juices are being mixed in a controlled manner. In a yet further aspect, the invention relates to a method for the manufacturing of beverages on the basis of juice from the hemp plant, wherein the hemp juice is mixed with yeast and then fermented.

PROANTHOCYANIDIN-RICH PLANT EXTRACT

To provide an extract or other substance that can impart not only bitterness and aroma but also taste elements such as koku and robustness without increasing astringency or harshness, and to provide a beverage having superior koku and robustness. Increasing hop-derived polyphenols, particularly trimeric proanthocyanidin makes it possible to provide beverages with koku and robustness without increasing astringency or lingering aftertaste.

TONYU AND A METHOD FOR PRODUCING THE SAME

Tonyu containing alcohol and the method for producing the Tonyu. Alcohol is added to beans soaked in water, Go or the liquid obtained after filtrating Go. Futher, Tonyu containing alcohol is distillated under reduced pressure to obtain Tonyu with high solid content.

TONYU AND A METHOD FOR PRODUCING THE SAME

Tonyu containing alcohol and the method for producing the Tonyu. Alcohol is added to beans soaked in water, Go or the liquid obtained after filtrating Go. Futher, Tonyu containing alcohol is distillated under reduced pressure to obtain Tonyu with high solid content.

METHODS AND COMPOSITIONS FOR PRODUCING A COOLING EFFECT IN TISSUES

A technique for the production of soothing and cooling sensations in tissues such as sensitive skin areas and mucous membranes is provided. To produce a sensation of esthetic cooling, dimethyl ether may be applied to the target tissues in the form of a liquid or a gas arising from a liquid that is sprayed, swallowed, or applied with a bandage or other dressing. Alternatively, it may be applied as a lozenge, suppository, or other solid dosage form that releases the dimethyl ether to the target tissue. The intensity and duration of the esthetic cooling effect is obtained when the dimethyl ether is applied at minute concentrations. It has also been discovered that this technique can enhance the perception of flavor of foods, beverages, and candies.

AN ALCOHOLIC CREAM

An alcoholic cream that is heat resistant and floats on beverages. The alcoholic cream contains a hydrocolloid fluid gelling agent at a content sufficient to form a solid gel, which is subsequently sheared. This enables the fat content of the alcoholic cream to be high or low. It also allows the alcoholic cream to float on beverages, whilst maintaining its inherent stability and remaining immiscible with other liqui ds whether hot or cold.

Procédé pour la fabrication d'une liqueur.

Procédé pour la fabrication d'une boisson

Procédé de fabrication d'un apéritif

Procédé pour la fabrication d'une boisson alcoolisée

PROCEDURE FOR THE PRODUCTION OF A ELIXIERS.

Alcoholic mixt. liquid with neutral taste esp. for use with alcohol-free mixer

Alcoholic admixt. liquid esp. for alcohol-free beverages, contains potable fine spirit based on EtOH, fructose, water, salt(s) and phosphate(s).

ALCOHOLIC BEVERAGE WITH HIGH PROTEIN CONTENT AND PROCEDURE FOR THE PRODUCTION OF THE SAME.

Safranspirituose

ДОБАВКА К СЛАБОАЛКОГОЛЬНЫМ ИЛИ БЕЗАЛКОГОЛЬНЫМ НАПИТКАМ И СПОСОБЫ КОНДИЦИОНИРОВАНИЯ НАПИТКОВ

Изобретение относится к пивоваренной и безалкогольной промышленности, а именно при производстве пива и слабоалкогольных напитков и безалкогольных напитков. Добавка к пивобезалкогольным напиткам «Антиоксилен» содержит в качестве антиоксиданта органическое двухвалентное соединение селена ди(3,4)метилдипирозолилселенид (ДМДПС), а также янтарную кислоту или её соли (натриевую и аммониевую). Способ кондиционирования (обогащения) напитков предусматривает повышение биологической ценности, улучшение качества и придания напиткам антиоксидантных, антитоксических, гепатопротекторных, т.е. защитных, свойств организма человека путём введения указанной выше добавки в готовый продукт (напиток). Добавку вводят в виде сухой смеси или в виде раствора. Изобретение позволяет повысить биологическую ценность продукта (напитка), улучшить его вкусовые и полезные свойства, а также продлить его срок «жизни».

ДОБАВКА ДЛЯ ПРОИЗВОДСТВА ПИВА И НАПИТКОВ ПОВЫШЕННОЙ БИОЛОГИЧЕСКОЙ ЦЕННОСТИ И СПОСОБ ОБРАБОТКИ НАПИТКА (ВАРИАНТЫ)

Изобретение относится к пивоваренной и безалкогольной промышленности, а именно к производству пива, слабоалкогольных напитков и безалкогольных напитков. Добавка к пивобезалкогольным напиткам «Антиоксилен» содержит в качестве антиоксиданта органическое двухвалентное соединение селена ди(3,4)-метилдипирозолилселенид (ДМДПС), а также янтарную кислоту или её соли (натриевую и аммониевую). Способ кондиционирования (обогащения) напитков предусматривает повышение биологической ценности, улучшение качества и придания напиткам антиоксидантных, антитоксических, гепатопротекторных, т.е. защитных свойств организма человека, путём введения указанной выше добавки в готовый продукт (напиток). Добавку вводят в виде сухой смеси или в виде раствора. Изобретение позволяет повысить биологическую ценность продукта (напитка), улучшить его вкусовые и полезные свойства, а также продлить его срок «жизни».

AUTOMATIC "MOHITOR" FOR COOKING MOJITO COCKTAIL AND SIMILAR COCKTAILS

СПИРТОВЫЕ КОМПОЗИЦИИ, ИМЕЮЩИЕ ПОНИЖЕННЫЙ РИСК ВОЗНИКНОВЕНИЯ АЦЕТАЛЬДЕГИДЕМИИ

В изобретении предложены напитки и фармацевтические композиции, содержащие дейтерированный спирт согласно формуле 1, и предложены способы их изготовления и применения. Ожидается, что композиции по изобретению ослабляют некоторые негативные побочные эффекты, связанные с потреблением спирта, такие как похмелье и покраснение лица.

УСТРОЙСТВО ДЛЯ ОБРАБОТКИ И ОЧИСТКИ ЖИДКОГО ПРОДУКТА И ЕГО УЗЛЫ

Изобретение относится к пищевой промышленности. Обработка и очистка жидкого продукта, в том числе и водки, осуществляется путем пропускания его через смесь сорбирующих компонентов, заключенных между фильтрующими материалами. Обработке и очистке подвергается каждая порция продукта, выливаемая из бутылки в емкость для пития в период времени, предшествующий потреблению непосредственно самим потребителем. Обработка ведется путем продавливания продукта из емкости с оптимальной скоростью через фильтрующий материал грубой очистки, сорбенты и фильтрующий материал тонкой очистки, размещенные в картридже, за счет избыточного давления воздуха необходимой величины во внутренней полости емкости, создаваемого по мере необходимости воздушной помпой с электромотором, расположенной снаружи бутылки. При размещении в полости картриджа минеральных, вкусовых и/или других добавок на выходе устройства можно получать новый продукт, отличный от находящегося в емкости. Кроме того, устройство может быть укомплектовано ...

ЗАСТОСУВАННЯ ВІЦИНАЛЬНОГО ДИТІОГЛІКОЛЮ ЯК АКТИВНОГО ІНГРЕДІЄНТА ФІЗІОЛОГІЧНО АКТИВНОГО ЗАСОБУ ДЛЯ ЗНИЖЕННЯ ТЯЖКОСТІ ПОХМІЛЬНОГО СТАНУ, ФІЗІОЛОГІЧНО АКТИВНИЙ ЗАСІБ ДЛЯ ЗНИЖЕННЯ ТЯЖКОСТІ ПОХМІЛЬНОГО СТАНУ, СПОСІБ ЙОГО ОТРИМАННЯ

Винахід належить до харчової та медичної промисловості. Винахід передбачає використання віцинального дитіогліколю, що має загальну хімічну формулу RCH(SH)CH(SH)R1 (1), у складі харчової добавки, харчового продукту, як фізіологічно активних речовин. Винахід також включає способи одержання таких добавок і продуктів. Речовина формули (1) стимулює фізіологічні процеси, підвищує імунітет людини, інгібує небажані процеси в організмі і харчових продуктах, має виражений ефект відносно зниження тяжкості похмільного стану.

СПОСОБ ПОЛУЧЕНИЯ ВОДНО-СПИРТОВОГО РАСТВОРА И ПРОДУКТЫ, ПОЛУЧЕННЫЕ НА ЕГО ОСНОВЕ

Изобретение относится к области пищевой промышленности, где может использоваться для производства алкогольной продукции, к фармакологии - для производства настоек и экстрактов или препаратов, содержащих водно-спиртовые растворы в качестве фармацевтически приемлемых сред, а также косметологии для производства косметической продукции, содержащей водно-спиртовые растворы в качестве косметически приемлемых сред. В предлагаемом способе получения водно-спиртового раствора отделение вредных примесей происходит вследствие предварительного протонирования воды и спирта до образования водно-спиртового раствора, что приводит к улучшению физико-химических и органолептических характеристик конечного продукта. Способ не только дает возможность изготовить водно-спиртовые продукты повышенного качества, но и сократить (в два и более раз) производственный цикл получения некоторых из них, и, как следствие, снизить себестоимость продукции.

АЛКОГОЛЬНЫЙ НАПИТОК С ПОВЫШЕННЫМ СОДЕРЖАНИЕМ1H216O

Настоящее изобретение касается производства алкогольного напитка с повышенным содержанием1H216O по сравнению с обычным алкогольным напитком. Это обеспечивается добавлением в алкогольный напиток особо чистой легкой воды, содержащей1H216O в количестве от 99,76 до 99,99 вес.% воды. Добавление в состав композиции алкогольного напитка особо чистой легкой воды приводит к снижению токсичности этанола.

УСТРОЙСТВО ДЛЯ ОБРАБОТКИ И ОЧИСТКИ ЖИДКОГО ПРОДУКТА, СОДЕРЖАЩЕГОСЯ В ЁМКОСТИ С ГОРЛЫШКОМ

Изобретения относятся к пищевой промышленности. Обработка и очистка жидкого продукта, в том числе и водки, осуществляется путем пропускания его через смесь сорбирующих компонентов, заключенных между фильтрующими материалами. Обработке и очистке подвергается каждая порция продукта, выливаемая из бутылки в емкость для пития в период времени, предшествующий потреблению непосредственно самим потребителем. Обработка ведется, путем продавливания продукта из емкости с оптимальной скоростью через фильтрующий материал грубой очистки, сорбенты и фильтрующий материал тонкой очистки, размещенные в картридже, за счет избыточного давления воздуха необходимой величины во внутренней полости емкости, создаваемого по мере необходимости воздушной помпой с электромотором, расположенной снаружи бутылки. При размещении в полости картриджа минеральных, вкусовых и (или) других добавок на выходе устройства можно получать новый продукт отличный от находящегося в емкости. Кроме того, устройство может быть укомплектовано ...

LOWER TECHNOLOGY UPGRADING TOXICITY OF ALCOHOLIC DRINKS

METHOD OF REFINING RECTIFIED ALCOHOL AND DEVICE FOR

DIABETIC ALCOHOLIC BEVERAGE AND PREPARATION METHOD THEREOF

Fructus momordicae wine and brewing technology thereof

Gold foil wine

Barley with low levels of hordein

The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease, In particula the present invention relates to methods of producing a food or malt-based bevera with low levels of hordeins. Also provided are barley plants which produce grain th can be used in the methods of the invention.

Health medicinal liquor with health function and preparation method thereof

Bacteriostatic tea powder and preparation method thereof

Chinese wolfberry fruit and ginseng Baijiu

Alcoholic drink containing fruit juice

Provided is a fruit juice drink containing alcohol which comprises 9 v/v% or more of alcohol and a fruit juice selected from the group consisting of apple juice, grapefruit juice and grape juice, which further contains: (A) 5.0 mg/100 ml or more of a chlorogenic acid in the case where the above-described fruit juice is apple juice; (B) 60 mg/100 ml or more of malic acid in the case where the above-described fruit juice is grapefruit juice; or (C) 30 mg/100 ml or more of potassium ion in the case where the above-described fruit juice is grape juice; so that the irritation inherent to alcohol that is caused by the alcohol contained at a high concentration is relieved and the flavor of well ripened fruit is enriched.

Processing method of jasmine walnut kernel

SOD baijiu with health preserving function, and preparation method thereof

Crocodile gallbladder wine and preparation method thereof

Production process of dendrobium nobile purple sweet potato wine

Soaking method of deer-antler wine

Plant-animal combined medicinal liquor for preventing and treating spleen deficiency and phlegm dampness type facial sores

Brewing method for originally-ecological bamboo wine

The invention discloses a brewing method for an originally-ecological bamboo wine. The brewing method comprises the following steps that a coarse cereal wine with the high alcoholic strength is brewed; traditional Chinese medicine compositions are compounded, dried and then crushed to obtain traditional Chinese medicine powder; the traditional Chinese medicine powder is taken to be added into the coarse cereal wine, and stirring, standing and filtering separation are conducted to obtain clear liquid; healthily-growing fresh bamboo shoots are selected, the clear liquid is downwards obliquely injected into bamboo cavities from the upper ends of bamboo tubes through injectors, injection is conducted at intervals by one section, and injection holes are sealed after injection is completed; and after the fresh bamboo shoots naturally grow up to become large bamboos, the large bamboos are fell and knocked to enable liquid in the bamboo cavities to be poured, and then the originally-ecological ...

Instant beer - for use in automatic drink dispensers

PRODUIT A BASE D'EMULSION DE MATIERE GRASSE, STABLE EN PRESENCE D'ALCOOL ET D'UN FAIBLE PH, ET SON PROCEDE DE PREPARATION

PRODUIT SECHE D'EMULSION DE MATIERE GRASSE EXEMPT DE PROTEINES QUI, PAR RECONSTITUTION AVEC UN MILIEU AQUEUX, FORME UNE EMULSION HUILE-DANS-EAU QUI EST STABLE EN PRESENCE D'UNE CONCENTRATION D'ALCOOL DE PLUS DE 8 (VOLUMEPOIDS) ET D'UN PH COMPRIS ENVIRON ENTRE 2,5 ET 5,0, LEDIT PRODUIT D'EMULSION SECHE COMPRENANT: UNE PROPORTION PREPONDERANTE EN POIDS D'UN GLUCIDE SOLUBLE DANS L'EAU ET DE 15 A 25 EN POIDS D'UNE MATIERE GRASSE OU D'UNE HUILE COMESTIBLE AYANT UNE GRANULOMETRIE MOYENNE D'ENVIRON 1 A 3 MICRONS EN DIAMETRE, LESDITES PARTICULES DE MATIERE GRASSE ETANT ENCAPSULEES PAR UN DERIVE D'AMIDON LIPOPHILE, LA QUANTITE DUDIT DERIVE D'AMIDON LIPOPHILE DANS LE PRODUIT D'EMULSION SECHE ETANT D'ENVIRON 50 A 85 PAR RAPPORT AU POIDS DE LA MATIERE GRASSE OU DE L'HUILE.

BASE PRODUCTS COMPOSE OF PLANTS HAVING PROPERTIES ST IMULANTES FOR THE NERVOUS SYSTEM AND PSYCHOTROPIC, ANTIOXYDANT E ENERGY APHRODISIAC AND DEPURATIVE

BASED WINE [...] LIQUOR, ALCOHOL, SUGAR, AND BRANCHES OF PRUNUS SPINOSA

Obtaining turbid liquids intended to constitute drinks

CACAO LIQUOR AND PROCESS FOR PRODUCING THE SAME

A novel cacao liquor and a process for producing the same are provided. The process for producing a cacao liquor specifically comprises the following steps: (1) preparing cacao beans; (2) milling the cacao beans and dipping in water; (3) steaming the cacao beans; and (4) after adding (i) one or both of koji and an enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (vi)) water to the steamed cacao beans followed by alcohol fermentation. Between the step (3) of milling and dipping the cacao beans and the step (4) of the alcohol fermentation, it is also possible to prepare the starter step (3-1) wherein (i) one or both of koji and an enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (vi) water are added to the steamed cacao beans to promote the proliferation of the yeast. 19-. (canceled)10. A method for producing cacao liquor comprising the steps of:providing cacao beans;milling the cacao beans into cacao meal;steeping the cacao meal in water;modifying the cacao meal into cacao paste;steaming the cacao paste;performing saccharification by adding an enzyme to the cacao paste while being maintained at a saccharification temperature,performing alcoholic fermentation by adding to the cacao paste (i) one or both of a koji and the enzyme, (ii) yeast, (iii) a saccharide-containing fruit or its juice and (iv) water so as to make mash containing cacao; andpressing the mash to separate into a cacao liquor and cacao lees.11. The method according to claim 10 , wherein said saccharide-containing fruit or its juice includes at least one selected from a group that consists of a red grape claim 10 , a red grape juice claim 10 , raisins claim 10 , apples claim 10 , apple juice claim 10 , blueberries and blueberry juice.12. The method according to claim 10 , wherein said saccharide-containing fruit or its juice is added step by step to the cacao paste.13. The method according to claim 10 , wherein said koji is a rice koji.14. The method ...

MALT FERMENTED BEVERAGE

To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. 2. The malt fermented beverage according to claim 1 , wherein an alcohol content of the malt fermented beverage is from 3 to 8%.3. The malt fermented beverage according to claim 1 , wherein the ratio between an alcohol-containing material of the component A and an alcohol content from the alcohol containing distillate of the component B is in a range of 99.9:0.1 to 90:10.4. The malt fermented beverage according to claim 1 , wherein at least malt is used as a starting material for the alcohol-containing material of the component A.5. The malt fermented beverage according to claim 1 , wherein the alcohol-containing material of the component A is made of starting materials comprising malt claim 1 , hop claim 1 , and water.6. The malt fermented beverage according to claim 5 , wherein the other starting materials further comprise materials selected from the group consisting of rice claim 5 , corn claim 5 , sorghum claim 5 , white potato claim 5 , starch claim 5 , sugars claim 5 , wheat or barley other than malt claim 5 , a littering agent claim 5 , and a coloring agent.7. The malt fermented beverage according to claim 1 , wherein the alcohol containing material of the component A is beer or a low-malt beer beverage.8. The malt fermented beverage according to claim 1 , wherein the alcohol containing material of the component A is an alcohol-containing material having a malt proportion of 20% or higher.9. The malt fermented beverage according to claim 1 , wherein the alcohol-containing material of the component A is an alcohol-containing material having a malt proportion of 40% or higher.10. The malt fermented beverage according to claim 1 , wherein the alcohol-containing distillate of the component B is shochu (Japanese distilled liquor) claim 1 , whisky claim 1 , vodka claim 1 , or spirits.11. The malt ...

CARBONATION RETENTION AGENT FOR ALCOHOL-CONTAINING CARBONATED BEVERAGE

[Problem] Provided is a material that is capable of suppressing the loss of carbonation in an alcohol-containing carbonated beverage over time to reduce changes in flavor, including mouthfeel, when drinking the beverage. [Solution] Addition of a water-soluble soybean polysaccharide into an alcohol-containing carbonated beverage that contains distilled liquor, not fermented liquor, as the alcohol source and does not contain any milk protein material suppresses the loss of carbonation over time to retain carbonation in the carbonated beverage for a long period of time, thereby reducing changes in flavor during a period from immediately after opening the container thereof to when drinking the beverage after storage. 1. A carbonation retention agent for an alcohol-containing carbonated beverage that contains distilled liquor , not fermented liquor , as an alcohol source and does not contain any milk protein material , the carbonation retention agent comprising:a water-soluble soybean polysaccharide.2. A method for retaining carbonation in an alcohol-containing carbonated beverage that contains distilled liquor , not fermented liquor , as an alcohol source and does not contain any milk protein material , the method comprising:adding a water-soluble soybean polysaccharide in manufacturing the alcohol-containing carbonated beverage.3. A method for manufacturing an alcohol-containing carbonated beverage that contains distilled liquor , not fermented liquor , as an alcohol source and does not contain any milk protein material , the method comprising:adding a water-soluble soybean polysaccharide.4. Use of a water-soluble soybean polysaccharide as a carbonation retention agent for an alcohol-containing carbonated beverage that contains distilled liquor , not fermented liquor , as an alcohol source and does not contain any milk protein material.5. The carbonation retention agent for an alcoholic-containing carbonated beverage according to claim 1 , wherein fruit claim 1 , fruit ...

Proanthocyanidin-rich plant extract

To provide an extract or other substance that can impart not only bitterness and aroma but also taste elements such as koku and robustness without increasing astringency or harshness, and to provide a beverage having superior koku and robustness. Increasing hop-derived polyphenols, particularly trimeric proanthocyanidin makes it possible to provide beverages with koku and robustness without increasing astringency or lingering aftertaste.

Method for manufacturing a non-effervescent beverage comprising a clear spirit mixed with a fluorescent agent

The present invention relates to a method for manufacturing a non-effervescent alcoholic beverage, which consists of mixing a non-effervescent clear spirit with an agent that gives said beverage a fluorescent colour when exposed to ultraviolet light, said agent being riboflavin or quinine, said beverage being subsequently packaged, characterised in that: when said spirit is obtained by distillation and has an alcohol content of more than 20%, riboflavin is added in a proportion of less than 3 mg/100 ml or quinine is added in a proportion of less than 60 ppm; and when said spirit is obtained by fermentation and has an alcohol content of less than 20%, riboflavin is added in a proportion of more than 5 mg/100 ml or quinine is added in a proportion of 100 ppm.

VACUUM INFUSION MACHINE AND VACUUM INFUSION METHOD

A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described. The present invention relates to an apparatus for brewing beverages or infusing a consumable substance comprising a vessel, said vessel comprising a sealable chamber for holding a brewing or infusion material and a liquid or consumable substance, and a filter assembly connected to the sealable chamber; a liquid supply and conduit for introducing at least a portion of said liquid supply into said sealable chamber; and a vacuum source and conduit for reducing pressure in said sealable chamber. 120-. (canceled)21. A process for infusing a consumable substance , comprising:placing a desired amount of at least one infusion material comprising herbs or botanicals into a chamber;placing a desired amount of a consumable substance into the chamber;sealing the chamber from surrounding atmosphere; andapplying at least one pressure cycle within the chamber, wherein the at least one cycle comprises reducing pressure within the chamber to a first pressure and subsequently adjusting pressure within the chamber to a second pressure.22. The infusion process of further comprising:adding a gas to the chamber.23. The infusion process of claim 22 , wherein the step of adding a gas to the chamber occurs during the at least one pressure cycle.24. The infusion process of claim 22 , wherein the step of adding a gas to the chamber occurs after the at least one pressure cycle.25. The ...

DEVICE AND METHODS FOR PREPARATION OF GELATIN-BASED PRODUCTS

A device for preparing a gelatin-based product may comprise a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike may comprise an outer tube and an inner tube. In one or more examples, the pod spike of the device may comprise a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub. 1. A pod spike of a device for preparing gelatin-based products , comprising: an outer tube, where a first end of the outer tube is coupled to the hub; and', 'an inner tube, where a first end of the inner tube is coupled to the hub., 'a hub;'}2. The pod spike of claim 1 , wherein the outer tube surrounds the inner tube for a portion of a length of the inner tube.3. The pod spike of claim 2 , wherein the outer tube is tapered at a second end of the outer tube claim 2 , where the second end of the outer tube is opposite the first end of the outer tube.4. The pod spike of claim 1 , further comprising a splash guard that surrounds and is coupled to the outer tube.5. The pod spike of claim 4 , wherein a diameter of the splash guard is greater than a diameter of the hub.6. The pod spike of claim 4 , wherein the splash guard comprises silicon.7. The pod spike of claim 1 , wherein the outer tube comprises one or more vertical grooves.8. The pod spike of claim 1 , wherein the hub comprises at least one port claim 1 , the at least one port fluidly coupled to a hot water tank.9. A method of operating a pod spike of a device for preparing gelatin-based products claim 1 , comprising:puncturing a pod with the pod spike, the pod spike having a hub, an outer tube, where a first end of the outer tube is coupled to the hub, and an inner tube, where a first end of the inner tube is coupled to the hub.10. The method of claim 9 , wherein the outer tube ...

ANTIOXIDANT ENRICHED DISTILLED ALCOHOL PRODUCT AND PROCESS THEREFOR

A process for producing a distilled ethanol product comprising an antioxidant component and an ethanol component is described. In the process, plant matter containing antioxidants is washed, frozen and exposed to an input volume of ethanol. Antioxidants are ethanolically extracted from the frozen plant matter. The plant matter and the liquid ethanol fractions are then separated and the plant matter having antioxidants extracted therefrom is used to produce ethanol which is subsequently used to extract antioxidants from a second batch of plant matter. The ethanol fraction having antioxidants therein is stored or diluted for later use. 1. A process for producing an antioxidant containing distilled ethanol product comprising:freezing antioxidant containing plant matter, suitable for use in the production of ethanol, to render a frozen plant material;subjecting the frozen plant material to a volume of a distilled input ethanol product so as to ethanolically extract antioxidants from the frozen plant material and render an antioxidant-rich ethanol fluid mixture having therein remnant solid plant matter;separating the remnant solid plant matter from the antioxidant-rich ethanol fluid mixture so as to obtain said antioxidant containing distilled ethanol product; andproducing a subsequent distilled ethanol product from said remnant solid plant matter; the subsequent distilled ethanol product being used as the distilled input ethanol product in a subsequent cycles for producing at least a further volume of said antioxidant containing distilled ethanol product.2. The process as defined in claim 1 , wherein the frozen plant material is subjected to the volume of distilled input ethanol product until the remnant solid plant matter is substantially devoid of antioxidants.3. The process as defined in claim 1 , wherein the distilled input ethanol product has an ethanol concentration of from about 70% to about 99%.4. The process as defined in claim 1 , wherein the frozen plant ...

A COLORED BEVERAGE HAVING A LOW PH

A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carrageenan and c. a solvent, wherein the amount of multi-sulphated carrageenan is between 0.005 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 200:1, wherein the liquid foodstuff has a pH between 2.0-4.6, preferably 2.2-4.0, more preferably 2.3-3.6, most preferably 2.4-3.3, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 75-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff. 1. A liquid foodstuff comprisinga. a spirulina-extract comprising phycocyanin,b. at least one multi-sulphated carrageenan andc. a solvent,wherein the amount of the at least one multi-sulphated carrageenan is between 0.005 and 0.6 wt. %,wherein the weight ratio between the at least one multi-sulphated carrageenan and the phycocyanin ranges between 1.5:1 and 200:1,wherein the liquid foodstuff has a pH between 2.0-4.6,wherein the solvent consists of water and optionally ethanol,wherein the amount of h solvent ranges between 75-99 wt. %,wherein the wt. % are relative to the total weight of the liquid foodstuff.2. The liquid foodstuff according to claim 1 , wherein the foodstuff contains other pigments selected from the group consisting of safflomin (safflower) claim 1 , anthocyanin claim 1 , carotenoid claim 1 , betanin claim 1 , annatto claim 1 , lycopene claim 1 , curcumin and chlorophyll.3. The liquid foodstuff according to claim 1 , wherein the phycocyanin content of the liquid foodstuff is between 0.003-0.15 wt. %.4. The liquid foodstuff according to claim 1 , wherein the liquid foodstuff has a solvent content of 75-99 wt. %.5. The liquid foodstuff according to claim 1 , wherein the liquid foodstuff contains between 0.1-40 wt. % ethanol.6. The liquid foodstuff according to claim 1 , wherein the liquid foodstuff is a juice claim 1 ...

Unfermented beer-flavoured beverage and manufacturing method therefor

An object of the invention is to impart a taste like beer to a non-fermented beer taste drink. Means for achieving the object is a method for production of a non-fermented beer taste drink, comprising a step of including in drinking water 8 mg/ml or more of a polymeric saccharide and 0.008 to 100 parts by weight of a sweet-taste substance based on 100 parts by weight of the polymeric saccharide.

ALCOHOLIC COMPOSITIONS HAVING A LOWERED RISK OF ACETALDEHYDEMIA

The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. (canceled)12. (canceled)17. The method according to claim 13 , wherein the deuterated alcohol has the formula CDCDOH.18. (canceled)19. (canceled)20. (canceled)21. (canceled)22. (canceled)23. (canceled)24. (canceled)25. (canceled)26. (canceled)27. (canceled)28. (canceled)29. (canceled)30. (canceled)31. (canceled)32. (canceled)33. (canceled)34. The method of claim 13 , wherein from 1 to 40% by weight of the composition is ethanol.35. The method of claim 13 , wherein at least 15 mole percent of the ethanol is said deuterated alcohol.36. The method of claim 13 , wherein at least 30 mole percent of the ethanol is said deuterated alcohol.37. The method of claim 13 , wherein at least 50 mole percent of the ethanol is said deuterated alcohol.38. The method of claim 13 , wherein at least 75 mole percent of the ethanol is said deuterated alcohol.39. The method of claim 13 , wherein at least 95 mole percent of the ethanol is said deuterated alcohol.40. The method of claim 13 , wherein from 0.25 to 60% by weight of the composition is deuterated ethanol.41. The method of claim 13 , wherein the beverage claim 13 , further comprises: an additional component suitable for the alcoholic beverage.42. The method of claim 13 , wherein the beverage claim 13 , further comprises: a sweetener that is suitable for the alcoholic beverage.43. The method of claim 13 , wherein the beverage claim 13 , further comprises: an odorant that is suitable for the alcoholic beverage.44. The method of claim 13 , wherein the beverage claim 13 , further comprises: a flavorant that is suitable for the alcoholic beverage.45. The method of claim 13 , wherein the beverage claim 13 , further comprises: ...

APPARATUS, SYSTEM AND METHOD FOR FILLING A BEVERAGE CONTAINER

Exemplary embodiments include a filling apparatus that can be connected to a valve on a keg, such as a Sankey-D valve, and can be used to pour alcohol and other liquids into the keg, which may be pre-filled with a non-alcoholic drink mix. The filling apparatus has an upper structure which is coupled to a lower portion configured to mate with a keg valve. The filling apparatus may be designed to depress portions of the keg valve to allow for both filling and venting of the keg simultaneously. The filling apparatus may further be designed with features to prevent liquid escape during degassing of the keg. The filling apparatus may include a Sankey-D coupler or a coupler with a probe portion as the lower body portion. 1. An apparatus for filling a container with liquid , the container comprising a valve that seals the container and a locking recess to receive the apparatus , the apparatus comprising:an upper hollow body having a top opening and a bottom opening, the top opening enabling a liquid to be poured into the apparatus;a sliding piston movable mounted in the apparatus and extending through the upper hollow body though a lower portion of the apparatus, the sliding piston being movable between a first position wherein a liquid pathway though the apparatus is closed and a second position wherein the liquid pathway through the apparatus is open, wherein the liquid pathway extends from the top opening to the lower portion around a lower extremity of the sliding piston; a locking ring that locks configured to mate with the container and lock the apparatus into place; and', 'a probe that engages with the valve of the container to open at least a portion of the valve sealing the container., 'the lower portion extending from the upper hollow body and comprising2. The apparatus of claim 1 , wherein the container is a keg and the valve sealing the container comprises a ball valve and a ring valve.3. The apparatus of claim 2 , wherein the probe engages the ring valve and ...

Single-use mixed drink container

An individual drink container has a lower container having a void formed therein for holding a liquid; a divider disposed in the void of the lower container, the divider compartmentalizing the void into a plurality of compartments, each compartment being configured to separately hold a liquid, the compartments having open top portions; a foil sealing the top portions of each of the plurality of compartments; a upper container configured to sealingly join to the lower container; and a cutter assembly having a plurality of cutting members, the cutter assembly being held on an internal surface of the upper container with the cutting members facing the foil. When the upper container is rotated, the cutting members are moved into the foil and tearing the foil.

Shaker System and Method

A shaker for housing and dispensing food or drink items. The shaker has a top can sitting atop a bottom can. Each can contains a separate component. The top can is removed and its contents are added to the second can. This allows the user to control how much of the contents from the top can are added to the bottom can. A single multi-compartment vessel houses two separate ingredients and prevents their mixing.

CONSUMABLE WATER-SOLUBLE CANNABINOID FOOD AND BEVERAGE ADDITIVE HAVING ENHANCED STABILITY

The present invention includes systems, methods and compositions related to the production and use of chemically modified cannabinoid food and beverage additives having enhanced water solubility and stability. 1. A chemically modified cannabinoid food and beverage additive having enhanced water solubility comprising:an aqueous solution;at least one chemically modified cannabinoid dissolved in said aqueous solution, wherein said chemically modified cannabinoid comprises an water soluble acetylated cannabinoid glycoside; andwherein said consumable fluid composition may be introduced to a food or beverage, and wherein said water soluble acetylated cannabinoid glycoside exhibits an enhanced ability to stay in solution compared to a cannabinoid glycoside, and an unmodified cannabinoid.2. The consumable fluid composition of claim 1 , wherein said one or more water soluble acetylated cannabinoid glycosides comprises a water soluble O-acetyl cannabinoid glycoside.3. The consumable fluid composition of claim 1 , wherein said water soluble acetylated cannabinoid glycoside comprises a water soluble acetylated cannabinoid glycoside generated in vivo through incubation of a cannabinoid in a tobacco cell suspension culture.4. The consumable fluid composition of claim 1 , wherein said water soluble acetylated cannabinoid glycoside comprises a water soluble acetylated cannabinoid glycoside generated in vitro through incubation with a glycosyltransferase protein having glycosylation activity towards one or more cannabinoids and acetyltransferase protein having acetylation activity toward one or more cannabinoids.5. The consumable fluid composition of claim 1 , wherein said glycosyltransferase protein having glycosylation activity towards one or more cannabinoids comprises a glycosyltransferase protein from tobacco selected from the group consisting of: NtGT3; NtGT4; and NtGT5 claim 1 , and a homolog or ortholog of NtGT3 claim 1 , NtGT4 claim 1 , and NtGT5 having glycosylation ...

VACUUM INFUSION MACHINE AND VACUUM INFUSION METHOD

A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described. The present invention relates to an apparatus for brewing beverages or infusing a consumable substance comprising a vessel, said vessel comprising a sealable chamber for holding a brewing or infusion material and a liquid or consumable substance, and a filter assembly connected to the sealable chamber; a liquid supply and conduit for introducing at least a portion of said liquid supply into said sealable chamber; and a vacuum source and conduit for reducing pressure in said sealable chamber. 1. A process for infusing a consumable substance , comprising:placing a desired amount of at least one infusion material into a chamber;placing a desired amount of a consumable substance into said chamber; andapplying at least one pressure cycle within said chamber, wherein said at least one cycle comprises reducing pressure within said chamber to a first pressure and subsequently adjusting pressure within said chamber to a second pressure.2. The infusion process of claim 1 , wherein the consumable substance comprises a liquid.3. The infusion process of claim 1 , wherein the consumable substance comprises a solid.4. The infusion process of claim 3 , further comprising the step of substantially melting the solid consumable substance prior to applying the at least one pressure cycle within said chamber.5. The infusion process of claim 1 , wherein said chamber is sealed from ...

ALCOHOLIC COMPOSITIONS HAVING A LOWERED RISK OF ACETALDEHYDEMIA

The present invention provides beverages and pharmaceutical compositions containing a deuterated alcohol according to Formula 1, and provides methods for their manufacture and use. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. (canceled)12. (canceled)13. (canceled)14. (canceled)15. (canceled)16. (canceled)17. (canceled)22. The pharmaceutical composition of claim 18 , wherein at least 5 mole percent of the ethanol is a deuterated alcohol having the formula CDCDOH.23. The pharmaceutical composition of claim 18 , wherein at least 15 mole percent of the ethanol is said deuterated alcohol.24. The pharmaceutical composition of claim 23 , wherein at least 30 mole percent of the ethanol is said deuterated alcohol.25. The pharmaceutical composition of claim 24 , wherein at least 50 mole percent of the ethanol is said deuterated alcohol.26. The pharmaceutical composition of claim 25 , wherein at least 75 mole percent of the ethanol is said deuterated alcohol.27. The pharmaceutical composition of claim 26 , wherein at least 95 mole percent of the ethanol is said deuterated alcohol.28. (canceled)29. (canceled)30. (canceled)31. (canceled)32. (canceled)33. (canceled)34. The pharmaceutical composition of claim 18 , wherein from 1 to 40% by weight of the composition is ethanol.35. The pharmaceutical composition of claim 18 , wherein from 0.25 to 60% by weight of the composition is deuterated ethanol.36. The pharmaceutical composition of claim 18 , wherein from 50 to 100% by weight of the ethanol in the composition is deuterated ethanol.37. The pharmaceutical composition of claim 18 , further comprising: water.38. The pharmaceutical composition of claim 18 , further comprising: a pharmaceutically acceptable excipient.39. The pharmaceutical composition of claim 18 , further comprising: water and a pharmaceutically acceptable excipient. The present application claims priority benefit under 35 U.S. ...

KOMBUCHA-BASED ALCOHOLIC BEVERAGE BREWING SYSTEM AND METHOD

A system for producing kombucha-based alcoholic beverage includes a brew vessel for steeping tea to form a tea liquor, a primary fermentation vessel configured for anaerobic fermentation of a tea liquor into an alcoholic brew, a secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7%, an aerobic fermenter for fermenting tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (“SCOBY”) to form a fermented tea liquor, and a mixing tank dimensioned and configured to mix the alcoholic brew and the fermented tea liquor in desired ratios to produce a fermented alcoholic beverage having an ABV of approximately 3% to 7%. A method for producing kombucha-based alcoholic beverage is also disclosed. 1. A system for brewing a fermented alcoholic beverage comprising:a brew vessel for steeping tea in a quantity of hot water to form a tea liquor;a primary fermentation vessel for receiving the tea liquor and one or more yeasts and one or more fermentables, the primary fermentation vessel configured for anaerobic fermentation of the tea liquor into an alcoholic brew such that carbon dioxide released during primary fermentation escapes from the primary fermentation vessel and air is prevented from entering the primary fermentation vessel;a secondary fermentation vessel for receiving the alcoholic brew from the primary fermentation vessel, the secondary fermentation vessel configured for further anaerobic fermentation of the alcoholic brew to an alcohol by volume (ABV) of at least 7% such that carbon dioxide released during further anaerobic fermentation to escapes from the secondary fermentation vessel and air is prevented from entering the secondary fermentation vessel;an aerobic fermenter for fermenting the tea liquor when mixed with sugar and inoculated with a symbiotic culture of bacteria and yeast (“SCOBY”) to form a fermented tea liquor; anda mixing tank ...

ANTIOXIDANT ENRICHED DISTILLED ALCOHOL PRODUCT AND PROCESS THEREFOR

A process for producing a distilled ethanol product comprising an antioxidant component and an ethanol component is described. In the process, plant matter containing antioxidants is washed, frozen and exposed to an input volume of ethanol. Antioxidants are ethanolically extracted from the frozen plant matter. The plant matter and the liquid ethanol fractions are then separated and the plant matter having antioxidants extracted therefrom is used to produce ethanol which is subsequently used to extract antioxidants from a second batch of plant matter. The ethanol fraction having antioxidants therein is stored or diluted for later use. 1. A process for producing an antioxidant containing distilled ethanol product comprising:freezing antioxidant containing plant matter, suitable for use in the production of ethanol, to render a frozen plant material;subjecting the frozen plant material to a volume of a distilled input ethanol product so as to ethanolically extract antioxidants from the frozen plant material and render an antioxidant-rich ethanol fluid mixture having therein remnant solid plant matter;separating the remnant solid plant matter from the antioxidant-rich ethanol fluid mixture so as to obtain said antioxidant containing distilled ethanol product; andproducing a subsequent distilled ethanol product from said remnant solid plant matter; the subsequent distilled ethanol product being used as the distilled input ethanol product in subsequent cycles for producing at least a further volume of said antioxidant containing distilled ethanol product.2. The process as defined in claim 1 , wherein the frozen plant material is subjected to the volume of distilled input ethanol product until the remnant solid plant matter is substantially devoid of antioxidants.3. The process as defined in claim 1 , wherein the distilled input ethanol product has an ethanol concentration of from about 70% to about 99%.4. The process as defined in claim 1 , wherein the frozen plant ...

A COLORED BEVERAGE HAVING A NEUTRAL PH

A liquid foodstuff including a. a -extract having phycocyanin, b. at least one multi-sulphated carrageenan and/or pectin c. a chelating agent d. a solvent, wherein the amount of multi-sulphated carrageenan and/or pectin is between 0.003 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and/or pectin and phycocyanin ranges between 1:1 and 100:1, wherein the chelating agent is present between 1-2000 ppm, wherein the solvent is water and optionally ethanol, wherein the amount of solvent ranges between 60-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff. 1. A liquid foodstuff , comprising:{'i': 'spirulina', 'a. a -extract comprising phycocyanin'}b. at least one multi-sulphated carrageenan and/or pectinc. a chelating agent i. wherein the amount of the at least one multi-sulphated carrageenan and/or the pectin is between 0.003 and 0.6 wt %,', 'ii. wherein the weight ratio between the at least one multi-sulphated carrageenan and/or the pectin and the phycocyanin ranges between 1:1 and 100:1,', 'iii. wherein the chelating agent is present between 1-2000 ppm,', 'iv. wherein the solvent consists of water and optionally ethanol,', 'v. wherein the amount of the solvent ranges between 60-99 wt %,', 'vi. wherein the wt % are relative to the total weight of the liquid foodstuff., 'd. a solvent,'}2. The liquid foodstuff according to claim 1 , wherein the solvent content is between 75-98 wt %.3. The liquid foodstuff according to claim 1 , wherein the solvent consists of water and optionally ethanol (ethylalcohol).4. The liquid foodstuff according to claim 1 , wherein the foodstuff contains between 0.1-20 wt % ethanol.5. The liquid foodstuff according to claim 1 , wherein the at least one multi-sulphated carrageenan is a non-degraded occurring carrageenan.6. The liquid foodstuff according to claim 1 , wherein the at least one multi-sulphated carrageenan is a hydrolyzed carrageenan.7. The liquid foodstuff according to claim 1 ...

Systems and Methods for the Preparation of Ethanol-Containing Beverages

The present inventive concept relates generally to simulating the barrel aging or finishing process of distilled spirits in a rapid manner.

HYDROALCOHOLIC EMULSION

The present invention relates to a hydroalcoholic emulsion comprising water, alcohol, fat and a plant-derived texturizer, wherein said plant-derived texturizer is in the form of fibers. 1. A hydroalcoholic emulsion comprising water , alcohol , fat and a plant-derived texturizer , wherein said plant-derived texturizer is in the form of fibers.2. The emulsion of wherein the plant-derived texturizer is in an amount of between 0.001 wt % and 10 wt %.3. The emulsion of claim 1 , wherein the texturizer is derived from a plant chosen from the group consisting of algae claim 1 , grains claim 1 , leguminous plants claim 1 , fruits and vegetables.4. The emulsion of claim 1 , wherein the texturizer is citrus fibers.5. The emulsion of claim 1 , wherein the plant-derived texturizer is citrus fibers and wherein said citrus fibers are in an amount of between 0.001 wt % and 5 wt %.6. The emulsion of claim 1 , wherein the alcohol is in an amount of between 5 vol % and 40 vol %.7. The emulsion of claim 1 , wherein the fat is in an amount of between 1 wt % and 30 wt %.8. The emulsion of claim 1 , having a viscosity in the range of between 5 mPa·s and 65 mPa·s.9. The emulsion of claim 1 , having a pH of 3-10.10. An alcoholic beverage comprising the emulsion of .11. The alcoholic beverage of claim 10 , wherein said beverage is wine-based or sprit-based.12. The alcoholic beverage of claim 10 , wherein said beverage is chosen from the group consisting of milk punch claim 10 , Alexander claim 10 , Pink Squirrel claim 10 , Golden Cadillac claim 10 , Irish Alexander claim 10 , Amaretto Cream claim 10 , Irish Whiskey claim 10 , Grasshopper and Cream Whiskey.13. A method for preparing the hydroalcoholic emulsion of any claim 1 , which method comprises the steps of:a) Providing a first mixture by mixing in water the plant-derived texturizer, the plant-derived texturizer being preferably citrus fibers;b) dispersing the mixture obtained at step a) with a shearing device to obtain a first sheared ...

BEVERAGE SYSTEM FOR PRODUCING A BEVERAGE BY MEANS OF A CAPSULE

A beverage system for producing a beverage based on the contents of a capsule. A capsule support for accommodating a capsule and a dispensing unit for providing the beverage produced based on the contents of the capsule. The beverage system has a carbonizing source configured to provide a carbonizing gas in the beverage system, at least one liquid container for receiving a liquid, and at least one carbonizer configured to carbonize liquid from the liquid container using carbonizing gas from the carbonizing source. A liquid line is configured to conduct non-carbonized liquid directly from the liquid container to the capsule, and a liquid line is configured to conduct carbonized liquid from the carbonizer to the capsule. 116-. (canceled)17. A beverage system for producing a beverage based on contents of a capsule , wherein the beverage system comprises:a capsule support for accommodating the capsule;a dispensing unit for providing the beverage produced based on the contents of the capsule;an opening device configured to open the capsule accommodated by said capsule support, so that the contents may pass from the capsule to said dispensing unit;a carbonizing source configured to provide a carbonizing gas in the beverage system;at least one liquid container for accommodating a liquid;at least one carbonizer configured to carbonize liquid from said at least one liquid container using said carbonizing gas from said carbonizing source; anda first liquid line configured to conduct non-carbonized liquid directly from said at least one liquid container to said dispensing unit; anda second liquid line configured to conduct carbonized liquid from said at least one carbonizer to said dispensing unit.18. The beverage system according to claim 17 , further comprising a pressure compensator arranged on said second liquid line claim 17 , said pressure compensator being configured to reduce a pressure of carbonized liquid from said carbonizer before the carbonized liquid is provided ...

STABLE MILDLY ACIDIC ALCOHOLIC MILK-AND/OR SOY PROTEIN-BASED DRINK

The present invention relates to a stable alcoholic milk and/or soy protein-based drink with a pH ranging from 5.2-6.5 comprising at least one or more milk and/or soy proteins, alcohol and one or more stabilizers. The invention also relates to a method for preparing the drinks, comprising at least one or more milk and/or soy proteins, which method comprises: a) mixing at least a portion of the milk and/or soy proteins and at least a portion of the stabilizers in an aqueous medium to obtain a mixture; b) setting the pH of the mixture to 3.5-4.4; c) homogenizing the mixture obtained in step b) to obtain a homogenate; d) setting the pH of the homogenate to 5.2-6.5; and e) mixing in the alcohol and optionally a residual portion of the milk and/or soy proteins and of the stabilizers during or after one or more of steps a)-d). 1. A method for preparing a stable alcoholic drink having a pH between 5.2-6.2 and comprising one or more proteins selected from milk proteins and soy proteins , alcohol and an alkylene glycol alginate , the method comprising the following consecutive steps:(a) mixing at least a portion of the one or more proteins and at least a portion of the alkylene glycol alginate in an aqueous medium to obtain a mixture;(b) setting the pH of the mixture to 3.5-4.5;(c) homogenizing the mixture obtained in step (b) to obtain a homogenate;(d) setting the pH of the homogenate to 5.2-6.2; and(e) mixing in alcohol and any residual portion of the one or more proteins and of the alkylene glycol alginate during or after one or more of steps (a)-(d).2. The method according to claim 1 , wherein the drink has a volume-surface average particle size distribution D(3 claim 1 ,2) of less than 2.0 microns.3. The method according to claim 1 , wherein the drink exhibits substantially no agglomeration or segregation when stored at room temperature for at least two months.4. The method according to claim 1 , wherein the drink further comprises one or more fats.5. The method ...

Spirit Obtainable From Wine And Comprising Taste- And Aroma Components Of The Wine, And Process For Its Production

The invention relates to a spirit produced exclusively from wine, the spirit containing 30-70% by volume of ethanol and having an extract content 0.5-5 times the extract content of the wine used for its production. The invention also relates to a process for producing a spirit that is produced exclusively from wine and contains 30-70% by volume of ethanol, the process comprising: 1. A spirit beverage produced exclusively from a wine , the spirit beverage containing 30-70% by volume of ethanol and having an extract content 0.5-3.5 times the extract content of the wine , the spirit beverage contains exclusively the components of the wine which is used for the production of said spirit beverage.2. The spirit beverage of claim 1 , wherein in the spirit beverage the original taste and aroma of the wine are retained.3. A process for producing a spirit beverage that is produced exclusively from a wine and contains 30-70% by volume of ethanol claim 1 , the process comprising:a) subjecting the wine to a vacuum distillation to obtain a wine alcohol containing 35-85% by volume of ethanol,b) continuing the vacuum distillation to result in wine water as a distillate that does not contain ethanol or contains a negligible amount of ethanol, and to obtain a wine concentrate as a distillation residue that does not contain ethanol or contains a negligible amount of ethanol,wherein, in the course of the vacuum distillation according to steps a) and b), the temperature of the wine and the liquid that is formed therefrom during the vacuum distillation and which contains the extract content of the wine is maintained at 25° C. or below, andwherein preferably a protective gas atmosphere is used for the vacuum distillation,and wherein the wine alcohol according to step a) is optionally obtained by subjecting an alcoholic fraction obtained by a first vacuum distillation to a vacuum or atmospheric redistillation,andc) combining an amount of the wine alcohol with an amount of the wine ...

ALCOHOL BEVERAGE CONTAINING FRUIT-JUICE-CONTAINING STORED UNDILUTED SAKE

The object of the present invention is to provide an alcohol beverage that simultaneously achieves the rich flavor of the fruit juice component and regulates the precipitation and flavor deterioration associated with long term storage. The effects of endowing a rich flavor from a fruit juice component to the alcohol beverage and effectively regulating the precipitation and flavor deterioration caused by storing the beverage for a long time results from using a stored base liquid obtained by mixing an alcohol and a fruit juice to achieve a mixture whose alcohol by volume is 13 to 20 v/v %, then storing the mixture. 1. A method for manufacturing a container-packaged alcohol beverage comprising the steps of:mixing a fruit juice and an alcohol whose alcohol by volume is 59 v/v % or higher to achieve a mixture whose alcohol by volume is 13 to 20 v/v %, and storing the mixture for 1 to 36 months;removing an insoluble solid matter from the stored mixture to obtain a stored base liquor;adding the stored base liquor to prepare an alcohol beverage; andfilling the prepared alcohol beverage into a container.2. The method according to claim 1 , wherein the mixture has a Brix value of 4 to 40.3. The method according to claim 1 , wherein the alcohol includes spirit.4. The method according to claim 1 , wherein the fruit juice is grape juice and/or citrus juice.5. The method according to claim 1 , wherein the fruit juice has a Brix value of 6 to 70.6. A container-packaged alcohol beverage obtained by: mixing a fruit juice and an alcohol whose alcohol by volume is 59 v/v % or higher to achieve a mixture whose alcohol by volume is 13 to 20 v/v % claim 1 , and storing the mixture for 1 to 36 months claim 1 , and adding a stored base liquor that has been obtained by removing an insoluble solid matter from the stored mixture.7. A container-packaged alcohol beverage manufactured by the method of .8. A method for improving preservability of an alcohol beverage comprising the steps of: ...

METHOD AND APPARATUS FOR STORING AND INHALING VAPOR

Apparatuses and methods for producing, capturing, portioning, and/or distributing smoke or vapor in a manner analogous to liquid consumption that may allow for social and/or more socially acceptable manners of consumption of vapor products. Further, the present disclosure may provide devices and techniques that readily and easily permit transportation, storage, and/or consumption in more socially acceptable and/or less stigmatized manners similar to liquid consumption. 1. A method of consuming vapor comprising:extracting volatile oils from an organic material sample in the form of vapor using an extraction device;filling an interior chamber of a container with a volume of liquid;hermetically sealing the container;removing the volume of liquid from the container to draw the vapor from the extraction device and into the interior chamber of the container; andconsuming the vapor from the container.2. The method of wherein the volume of liquid is a displacement liquid not to be consumed and wherein removing the volume of liquid further comprises:removing the entire volume of liquid; andreplacing the entire volume of liquid with an equal volume of vapor.3. The method of wherein the volume of liquid is a consumable liquid to be consumed with the vapor and wherein removing the volume of liquid further comprises:removing a portion of the volume of liquid;replacing the removed portion of the volume of liquid with an equal volume of vapor; andconsuming the liquid and vapor together.4. The method of wherein the consumable liquid is one of a spirit and wine.5. The method of wherein extracting the volatile oils from the sample further comprises:heating a volume of air to a temperature below the combustion point of cellulose; andcirculating the heated air through the sample to extract vapor from the sample.6. The method of wherein circulating the heated air further comprises:continuously circulating the heated air through the sample until the vapor extracted contains a sufficient ...

METHOD FOR FORCE-RIPENING ROSACEOUS FRUIT

A method for maturing a rosaceous fruit after harvest, characterized by maturing a rosaceous fruit in an oxygen-loaded atmosphere; a method for storing a rosaceous fruit, a method for increasing ester production, or a method for increasing lactone production, a method for producing a fruit matured after harvest, having the same characteristics as the above characteristics; and a fruit matured after harvest obtained by these methods; a processed product using the fruit; a method for producing a fruit liqueur using the fruit; and a fruit liqueur obtained by the method. According to the present invention, it is possible to obtain a fruit that is matured after harvest which is more excellent in aroma. In addition, a fruity fruit liqueur can be provided by using the fruits that are matured after harvest. 1. A method for maturing a rosaceous fruit after harvest , comprising maturing a rosaceous fruit in an oxygen-loaded atmosphere.2. The method according to claim 1 , wherein the environment is an oxygen concentration of from 40 to 80% by volume.3Prunus mumePrunus salicinaPrunus armeniaca. The method according to claim 1 , wherein the rosaceous fruit is selected from the group consisting of Japanese apricot () fruit claim 1 , apple fruit claim 1 , Japanese plum () fruit claim 1 , apricot () fruit claim 1 , and strawberry fruit.4. A method for storing a rosaceous fruit claim 1 , comprising storing a rosaceous fruit in an oxygen-loaded atmosphere.5. The method according to claim 4 , wherein the environment is an oxygen concentration of from 40 to 80% by volume.6Prunus mumePrunus salicinaPrunus armeniaca. The method according to claim 4 , wherein the rosaceous fruit is selected from the group consisting of Japanese apricot () fruit claim 4 , apple fruit claim 4 , Japanese plum () fruit claim 4 , apricot () fruit claim 4 , and strawberry fruit.7. A method for increasing ester production of a rosaceous fruit claim 4 , comprising storing a rosaceous fruit in an oxygen-loaded ...

BEER-LIKE BEVERAGE

The problem of the present invention is to provide a beer-like drink having enhanced beer-like taste thickness, body feeling and complex taste. The means for solving the problem is a beer-like drink obtained by including a fatty acid having 8 to 14 carbon atoms. 1. A beer-like drink obtained by including a fatty acid having 8 to 14 carbon atoms.2. The beer-like drink according to claim 1 , wherein the fatty acid having 8 to 14 carbon atoms comprises at least one selected from the group consisting of octanoic acid claim 1 , decanoic acid claim 1 , 9-decenoic acid claim 1 , nonanoic acid and tetradecanoic acid.3. The beer-like drink according to claim 1 , wherein kind and concentration of the fatty acid included in the beer-like drink is at least one selected from the group consisting of the following i) to v):i) 0.2 to 20 ppm of octanoic acid;ii) 0.02 to 20 ppm of decanoic acid;iii) 0.01 to 20 ppm of 9-decenoic acid;iv) 0.05 to 5 ppm of nonanoic acid; andv) 0.05 to 5 ppm of tetradecanoic acid.4. A beer-like drink obtained by including a fatty acid having 10 to 14 carbon atoms.5. The beer-like drink according to claim 4 , wherein kind and concentration of the fatty acid included in the beer-like drink is at least one selected from the group consisting of the following i) to iii):i) 0.02 to 20 ppm of decanoic acid;ii) 0.01 to 20 ppm of 9-decenoic acid; andiii) 0.05 to 5 ppm of tetradecanoic acid.6. The beer-like drink according to claim 1 , which is a non-fermented beer-like drink.7. The beer-like drink according to claim 1 , having an extract content of not more than 2.5% by weight.8. The beer-like drink according to claim 1 , having a carbohydrate concentration of less than 0.5 g/100 ml.9. The beer-like drink according to claim 1 , having a purine body concentration of not more than 1 mg/100 ml.10. The beer-like drink according to claim 1 , having an energy amount of less than 5 kcal/100 ml.11. A process for producing a beer-like drink comprising a step of including ...

DISTILLED PLUM LIQUOR

An object of the present invention is to provide a technique for masking the bitterness and astringency of an unrefined distilled plum liquor. 1. A distilled plum liquor , comprising at least one selected from the following components , based on the total amount of the distilled plum liquor:(a) 0.6 to 75 ppm of isobutyric acid,(b) 12.6 to 85 ppm of acetic acid, and(c) 12.4 to 77 ppm of benzaldehyde.2. The distilled plum liquor according to claim 1 , comprising at least two selected from the components (a) to (c).3. The distilled plum liquor according to claim 1 , further comprising at least one selected from the following components claim 1 , based on the total amount of the distilled plum liquor:(d) 0.8 to 15 ppm of 2-methylbutyric acid,(e) 4.9 to 50 ppm of caproic acid,(f) 1.1 to 4.5 ppm of ethyl benzoate, and(g) 1.8 to 9 ppm of benzyl alcohol.4. The distilled plum liquor according to claim 1 , further comprising at least one selected from the following components claim 1 , based on the total amount of the distilled plum liquor:(h) 1 to 50 ppm of diethyl malate,(i) 0.1 to 2 ppm of diethyl succinate, and(j) 0.1 to 5 ppm of triethyl citrate.5. A distilled plum liquor claim 1 , comprising:at least one selected from (a) isobutyric acid, (b) acetic acid, and (c) benzaldehyde; andat least one selected from (h) diethyl malate, (i) diethyl succinate, and (j) triethyl citrate; [{'br': None, 'i': a', 'h, '[weight of ()/weight of ()]=0.04 to 4.8,'}, {'br': None, 'i': b', 'h, '[weight of ()/weight of ()]=0.79 to 5.4,'}, {'br': None, 'i': c', 'h, '[weight of ()/weight of ()]=0.78 to 4.82,'}, {'br': None, 'i': a', 'i, '[weight of ()/weight of ()]=1.0 to 125,'}, {'br': None, 'i': b', 'i, '[weight of ()/weight of ()]=21 to 142,'}, {'br': None, 'i': c', 'i, '[weight of ()/weight of ()]=20.6 to 129,'}, {'br': None, 'i': a', 'j, '[weight of ()/weight of ()]=0.35 to 47,'}, {'br': None, 'i': b', 'j, '[weight of ()/weight of ()]=7.75 to 55, and'}, {'br': None, 'i': c', 'j, '[weight of ...

METHOD AND SYSTEM OF WEIGHT-BASED PORTION INVENTORY CONTROL IN MIXOLOGY OF BEVERAGES

An example method includes receiving, from a first scale, a container weight of a first container. The method also includes receiving, from a second scale, a container weight of a second container. The method also includes receiving, from the first scale, a second container weight of the first container after a portion of liquid is removed from the first container, and receiving, from the second scale, a second container weight of the second container after the portion of the liquid is added to the second container. The method also includes determining a removed weight of the portion of the liquid from the first container, determining an added weight of the portion of the liquid in the second container, and determining whether the removed weight and added weight match a target weight. 1. A method , comprising:receiving, from communication circuitry of a first weigh scale, a first container weight of a first container, wherein the first container includes a liquid and is disposed on the first weigh scale at a first container station;receiving, from communication circuitry of a second weigh scale, a first container weight of a second container, wherein the second container is disposed on the second weigh scale at a second container station;receiving, from the communication circuitry of the first weigh scale, a second container weight of the first container after a portion of the liquid is removed from the first container;receiving, from the communication circuitry of the second weigh scale, a second container weight of the second container after the portion of the liquid is added to the second container;determining a removed weight of the portion of the liquid from the first container based on a difference between the first and second weight of the first container;determining an added weight of the portion of the liquid in the second container based on a difference between the first and second weight of the second container; anddetermining whether the removed weight ...

SYSTEM AND METHOD FOR PRODUCING STABLE FROZEN COCKTAILS AND SORBETS WITH HIGH ALCOHOL CONTENT

A method of preparation and composition of frozen sorbet type products containing 12-40% by volume of alcoholic beverages is presented. The ice cream type products include sherbets and sorbets. When such products are prepared according to the method herein described their texture and structure remain stable and homogeneous and no separation of alcoholic beverage occurs after freezing and during storage of the frozen products with a freezer shelf life in excess of 12 months. 1. A method of manufacturing a frozen alcoholic cocktail product or frozen beverage , comprising:forming a cocktail base comprising: from about 40-44% fruit puree or juice; from about 0.15%-0.29% of a cold-soluble hydrocolloid agent; and a quantity of an ethanol-based alcoholic beverage spirit sufficient to bring the overall alcohol content of the cocktail base to between 12-40%;agitating the cocktail base until said hydrocolloid agent has been dissolved in said cocktail base the cocktail base has achieved a creamy texture;chilling said cocktail base;forming a frozen cocktail product by passing said cocktail base through a homogenizer and batch freezer until a sorbet-like consistency has been achieved, to form a churned mixture;dispensing said frozen cocktail product into a plurality of containers; anddeep-freezing said churned mixture prior to sealing the containers.2. The method of in which the cocktail base further comprises from about 40-44% distilled or purified water.3. The method of in which the cocktail base further comprises from about 40-44% liquid sweetener.4. The method of in which the quantity of ethanol-based alcoholic beverage is sufficient to bring the overall alcohol content of the cocktail base to between 26-40%.5. The method of in which the ethanol-based alcoholic beverage is an 80-proof spirit.6. The method of in which the ethanol-based alcoholic beverage is a 100-proof spirit.7. The method of in which the ethanol-based alcoholic beverage is one of: rum claim 1 , tequila claim ...

THERMOREVERSIBLE GELATINIZED ALCOHOL-CONTAINING PRODUCT

The present invention relates to a thermoreversible gelatinized alcohol-containing product comprising water, gelatin, spirit or ethyl alcohol, and an acidifying agent, wherein the product is in the form of a liquid at room temperature and in the form of a gel between 0° C. and 10° C., as well as to the process fro preparing such a product. 2. The product according to claim 1 , further comprising a sweetening agent.3. The product according to claim 1 , further comprising an additional gelling agent different from gelatin.4. The product according to claim 1 , wherein said product contains from 0.01 to 0.2% (w/w) of said acidifying agent.5. The product according to claim 1 , wherein said acidifying agent is selected in the group consisting of citric acid claim 1 , malic acid claim 1 , tartaric acid and succinic acid.6. The product according to claim 1 , wherein said product contains from 0.6% to 3.3% (w/w) of gelatin.7. The product according to claim 1 , wherein said product contains a sweetening agent in a quantity such that the degree Brix of the product is comprised between 9% and 35%.8. The product according to claim 1 , further comprising at least one of a flavoring agent claim 1 , a preservative claim 1 , a salt or a food colorant claim 1 , or a combination thereof.9. The product according to claim 1 , further comprising edible food particles.10. The product according to claim 9 , further comprising gellan gum as an additional gelling agent.11. The product according to claim 9 , further comprising sodium citrate as a salt and acidifying agent.12. Use of a thermoreversible alcohol-containing product according to for preparing a solidified food product. This invention relates to a thermoreversible gelatinized alcohol-containing product and to a method for the manufacture of this product.Gelatinized products are known in the field. The central ingredient in these products is gelatin.Gelatin is an ingredient able to change a liquid into a solid gel by raising and ...

Automated Drink Mixing Machine

An automated drink preparation apparatus that is operable to assist in the preparation of mixed drinks such as but not limited to cocktails. The automated drink preparation apparatus further includes a housing having an interior volume. Operably coupled to the housing is a drink glass conveyor system that is operable to transport drink glasses disposed thereon. Disposed within the interior volume of the housing is a plumbing system containing a plurality of storage vessels, a delivery tube network and a mixing assembly. The mixing assembly further includes a mixing chamber and a multi-port solenoid valve. Mounted to the exterior of the housing is a display screen providing access to the operating software of the automated drink preparation apparatus. An age verification module is mounted to the housing and is operable to facilitate commencement of a self-service mode. A remote interface is further included. 1. An automated drink preparation apparatus comprising:a housing, said housing having a plurality of integrally formed walls, said housing having an interior volume;a conveyor system, said conveyor system being operably coupled to said housing, said conveyor system having a first portion and a second portion, said conveyor system operable to receive and transport a plurality of drink glasses;a plumbing system, said plumbing system being disposed within said interior volume of said housing, said plumbing system including a plurality of storage vessels, said storage vessels operable to receive, store ingredients required to produce a beverage, said plumbing system further including a mixing assembly, said mixing assembly being operably coupled to said plurality of storage vessels utilizing a multitude of delivery tubes;a central processing unit, said central processing unit having the necessary electronics to store, receive, manipulate and transmit data, said central processing unit operably coupled to said conveyor system and said plumbing system;an age ...

Method, cartridge and apparatus for mixing beverages

A method for semi-automatic preparation of a range of standard cocktails and/or long drinks, wherein each cocktail is a mixture of liquid and/or creamy base components, dosed according to official international standards, said method comprising at least the steps of a) providing a plurality of empty stackable capsules (), b) filling each capsule () with one or more standardized doses (D) of individual base components (B) of the cocktail to be prepared, c) sealing said capsules () with frangible walls () d) arranging said filled capsules () one on top of the other to form a stack (), e) sequentially piercing said capsules () to cause the base components (B) contained therein to flow out, f) collecting the base components (B) of all the capsules into a single receptacle (), g) mixing the base components (B) collected in said receptacle () to obtain the cocktail, h) transferring the cocktail into a container for consumption by a user. The empty capsules () have identical plan shapes and different heights (h), to define a limited number of capsule sizes (M) having different volumes (V), each capsule size (M) being dimensioned to contain a unit dose (D) of a base component of predetermined value, for preparing all the cocktails of the range, in combination with the other capsules () of the stack (). 1. A method for semi-automatic preparation of a range of standard cocktails and/or long drinks , wherein each cocktail is a mixture of liquid and/or creamy base components (B) , dosed according to official international standards , said method comprising at least the steps of:{'b': '2', 'a) providing a plurality of empty stackable capsules ();'}{'b': '2', 'b) filling each capsule () with one or more standardized doses (D) of individual base components (B) of the cocktail to be prepared;'}{'b': 2', '3', '4, 'c) sealing said capsules () with frangible walls (, );'}{'b': 2', '5, 'd) arranging said capsules () one on top of the other to form a stack ();'}{'b': '2', 'e) ...

BARLEY WITH LOW LEVELS OF HORDEINS

The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention. 178-. (canceled)79. A process of making a malt-based beverage , the process comprising obtaining malt from barley grain , mixing the malt with at least one other beverage ingredient to make a mixture , and processing the mixture to produce the malt-based beverage , wherein the malt comprises about 25% or less of the level of total hordeins when compared to malt produced in the same manner from grain from a corresponding wild-type barley plant.80. The process of claim 79 , wherein the malt is processed so that it is milled claim 79 , stiffed into water and heated to produce a wort.81. The process of claim 79 , further comprising brewing the malt and the at least one other beverage ingredient after the malt and the at least one other beverage ingredient are mixed.82. The process of claim 79 , wherein the coeliac toxicity of the malt is less than 50% of malt produced from grain of a corresponding wild-type barley plant.83. The process of claim 79 , wherein the coeliac toxicity of the malt is less than 25% of malt produced from grain of a corresponding wild-type barley plant.84. The process of claim 79 , wherein the coeliac toxicity of the malt is about 10% of malt produced from grain of a corresponding wild-type barley plant.85. The process of claim 79 , wherein the coeliac toxicity of the malt-based beverage is reduced compared to a malt-based beverage made using malt produced in the same manner from grain from a corresponding wild-type barley plant.86. The process of claim 79 , wherein consumption of the malt-based beverage by a subject with coeliac's disease will not result in abdominal pain or ...

COMPOSITION WITH ANTI-SNORTING PROPERTIES AND METHOD THEREOF

A composition with anti-snorting properties comprising a liquid based formulation, a marine seaweed extract, a plurality of salts, cellulose, carbohydrate and a plurality of additives. 1. A composition with anti-snorting properties comprising:a liquid based formulation;a marine seaweed extract;a plurality of salts; cellulose; carbohydrate and a plurality of additives.2. The composition of claim 1 , wherein the liquid based formulation is selected from the group consisting of claim 1 , ethanol claim 1 , edible spirits claim 1 , juices claim 1 , extracts and medicines containing water or alcohol.3. The composition of claim 2 , wherein the edible spirits are selected from the group consisting of claim 2 , brandy claim 2 , fruit brandies claim 2 , ciders claim 2 , fermented teas claim 2 , wines claim 2 , beers claim 2 , horilkas claim 2 , liqueurs claim 2 , grain spirits claim 2 , pisco claim 2 , rice drinks claim 2 , tequila claim 2 , vodka claim 2 , gin claim 2 , rum claim 2 , whisky claim 2 , eau de vie claim 2 , baijiu claim 2 , soju claim 2 , aguardiente claim 2 , pálinka claim 2 , cachaça claim 2 , singani claim 2 , borovička claim 2 , slivovitz claim 2 , fenny claim 2 , arrack claim 2 , toddy claim 2 , sake claim 2 , fermented spirits claim 2 , Indian Made Foreign Liquor and ethanol.4. The composition of claim 1 , wherein the marine seaweed extract is selected from the group consisting of claim 1 , agar claim 1 , alginates claim 1 , gelatin and carrageenan.5. The composition of claim 1 , wherein the plurality of salts are selected from the group comprising of claim 1 , citrate claim 1 , phosphate claim 1 , chlorate claim 1 , sulphate or acetate salts of potassium claim 1 , sodium and calcium.6. The composition of claim 1 , wherein further plurality of additives are selected from the group consisting of claim 1 , sugars claim 1 , carbonates claim 1 , preservatives claim 1 , oleoresins claim 1 , flavors claim 1 , emulsifiers claim 1 , aromatic materials claim 1 , ...

BARLEY WITH LOW LEVELS OF HORDEINS

The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention. 178-. (canceled)79. A malt-based beverage comprising , one or more barley grain proteins and less than 1 ppm hordeins.80. The malt-based beverage of claim 79 , wherein the malt-based beverage is beer.81. The malt-based beverage of claim 80 , wherein the beer comprises at least 2% ethanol.82. The malt-based beverage of claim 79 , wherein the malt-based beverage is whiskey.83. The malt-based beverage of claim 79 , wherein the one or more barley grain proteins comprises barley 9 kDa lipid transfer protein 1 (LTP1) or protein Z or both.84. The malt-based beverage of claim 79 , which is produced from malt obtained from barley grain which is homozygous for at least one genetic modification which results in 25% or less of the level of total hordeins when compared to a corresponding wild-type barley grain claim 79 , wherein the at least one genetic modification comprises a deletion of most or all of the B-hordein encoding genes at the Hor2 locus of barley.85. The malt-based beverage of claim 84 , wherein the at least one genetic modification further comprises a mutant allele at the Lys3 locus of barley.86. The malt-based beverage of claim 79 , wherein the malt-based beverage has a coeliac toxicity which is less than about 10% of the coeliac toxicity of a corresponding malt-based beverage produced from wild-type barley grain.87. The malt-based beverage of claim 79 , wherein the malt-based beverage is for consumption by a subject with coeliac's disease.88. The malt-based beverage of claim 79 , wherein following consumption of the malt-based beverage by a subject with coeliac's disease claim 79 , at least one ...

Method for Preparing a Fermented Beverage and Beverage Thus Produced

A process for the production of a beverage () has steps (a) and (b). Step (a), contacting a base liquor () containing at least one fermentable sugar with a yeast () of the species , to carry out fermentation under aerobic conditions of the at least one fermentable sugar until an ethanol containing concentrated precursor () is formed, comprising an amount of isoamyl acetate (IAAT) of at least 10 ppm, or an amount of ethyl acetate of at least 90 ppm. Unless otherwise indicated, the amounts in ppm are expressed with respect to the total weight of the concentrated precursor. Step (b), blending concentrated precursor as such () or after further treatment (), with more than 50 vol/% of a blending liquor () to produce the beverage () having an IAAT content of at least 0.5 ppm with respect to the total weight of the beverage. 121. A process for the production of a beverage () , said process comprising the following steps:{'b': 1', '2', '11, 'i': 'Pichia', '(a) contacting a base liquor () containing at least one fermentable sugar with a yeast () of the species , to carry out fermentation under aerobic conditions of said at least one fermentable sugar until a concentrated precursor () is formed, comprising an amount of isoamyl acetate (IAAT) of at least 10 ppm, or an amount of ethyl acetate of at least 90 ppm, wherein, unless otherwise indicated, the amounts in ppm are expressed with respect to the total weight of the concentrated precursor;'}{'b': 11', '11', '12, 'i': 'a', '(b) blending the thus obtained concentrated precursor as such () or after further treatment (), with more than 50 vol/% of a blending liquor () to produce said beverage (21) having an IAAT content of at least 0.5 ppm with respect to the total weight of the beverage.'}2. The process according to claim 1 , wherein the at least one fermentable sugar comprises glucose or fructose claim 1 , and/or one or more oligosaccharides or polysaccharides selected from the group of claim 1 , maltose claim 1 , sucrose ...

Colored food

The present invention aims to provide colored foods that retain their inherent good flavors and which yet feature suppressed fading of dyes. Provided are colored foods that contain rosmarinic acid and which are reduced in the contents of luteolin-3′-glucuronide, carnosic acid, and carnosol.

REDUCED TOXICITY IN ALCOHOLIC BEVERAGES

The present invention relates to reduced toxicity of functional alcoholic beverage composition comprising distilled alcohol, deionized water, 18β-Glycyrrhizin or 18α-Glycyrrhizin and a sugar alcohol or sugars, having pH in the range of 4.0-9.0. More particularly, alcoholic beverage composition comprises distilled alcohol, deionized water, 18β-Glycyrrhizin or 18α-Glycyrrhizin and a sugar alcohol/sugars as hepato-protectants. The present invention provides an alcoholic beverage for reducing hepatotoxicity caused by its consumption and a process to manufacture the said alcoholic beverage. 1. An alcoholic beverage composition providing synergistic hepato-protection comprising of:a) hepato-protective agent(s)b) alcohol or water or a mixture thereofc) pH1 adjusting agent(s) andd) optionally flavoring agent(s).2. The beverage composition as claimed in claim 1 , wherein the hepato-protective agent is selected from a group consisting of 18β-Glycyrrhizin claim 1 , 18α-Glycyrrhizin claim 1 , sugar alcohols and sugars.3. The beverage composition as claimed in claim 2 , wherein the sugar alcohol is selected from a group consisting of -Mannitol claim 2 , -Xylitol claim 2 , -Erythritol and the sugar is selected from a group consisting of -Sucrose claim 2 , -Mannose claim 2 , -Xylose and -Lactose.4. The beverage composition as claimed in any of aforesaid claims claim 2 , wherein the hepato-protective agent is a combination selected from group consisting of 18β-Glycyrrhizin claim 2 , 18α-Glycyrrhizin and either one of -Mannitol claim 2 , -Xylitol claim 2 , -Erythritol claim 2 , -Sucrose claim 2 , -Mannose claim 2 , -Xylose and -Lactose or a mixture thereof.5. The beverage composition as claimed in claim 4 , wherein 18β-Glycyrrhizin is in the range of 0.05 to 0.4% claim 4 , preferably 0.1 to 0.3% and -Mannitol claim 4 , -Xylitol claim 4 , -Erythitol claim 4 , -Xylose claim 4 , -Mannose claim 4 , -Sucrose claim 4 , -Lactose or a mixture thereof is in the range of 0.5 to 3.0% claim 4 , ...

Barley with low levels of hordeins

The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.

ALCOHOLIC BEVERAGE IN SELECTIVELY LIGHT-BLOCKING CONTAINER

An object of the present invention is to inhibit the generation of a deterioration odor under light from a packaged beverage comprising a distilled liquor and having a relatively low alcohol content, the packaged beverage whose state is visually perceivable from outside. In order to achieve this object, a package capable of selectively inhibiting the transmission of light at particular wavelengths is used. 1. A beverage packed in a package , the beverage comprising a distilled liquor and having an alcohol content of 1 to 20 v/v % , wherein the package has a clear section , wherein at least part of the clear section has an optical transmittance of not more than 70% in a region of at least 50% of the wavelength range of from 420 nm to 460 nm , and an optical transmittance of not less than 80% in the wavelength range of more than 540 nm but not more than 780 nm.2. The beverage according to claim 1 , wherein said at least part of the clear section further has an optical transmittance of not more than 70% in a region of at least 50% of the wavelength range of more than 460 nm but not more than 540 nm.3. The beverage according to [[ or ]] claim 1 , wherein the beverage contains linoleic acid.4. The beverage according to claim 1 , wherein the distilled liquor is a whiskey and/or a brandy.5. The beverage according to claim 1 , wherein the beverage is a carbonated beverage.6. The beverage according to claim 1 , further comprising a fruit juice.7. A method for inhibiting the generation of a deterioration odor from a beverage comprising a distilled liquor and having an alcohol content of 1 to 20 v/v % claim 1 , the method comprising the step of packing the beverage in a package claim 1 ,wherein the package has a clear section, wherein at least part of the clear section has an optical transmittance of not more than 70% in a region of at least 50% of the wavelength range of from 420 nm to 460 nm, and an optical transmittance of not less than 80% in the wavelength range of more ...

Additives and supplements

Disclosed are ingestible additives and ingestible supplements that are capable of promoting liver function, promoting liver health, or reducing alcoholic hepatopathy in a subject. The ingestible additive or supplement can include at least one essential amino acid, at least non-essential amino acid, at least one antioxidant, at least one lipotropic compound, at least one water-soluble vitamin, or at least one plant or extract thereof.

NANOLIPIDS WITH ENCAPSULATED ALCOHOL

Ethanol-containing nanolipid particles are disclosed which can be used in food products, frozen desserts, or beverages. The nanolipidic vehicles in which ethanol-containing substances are encapsulated can be combined with food products, desserts or beverage ingredients, including foods that are subsequently frozen. The frozen food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages is disclosed. 1. A food product having ethanol-loaded nanolipidic particles (NLPs) comprising:(a) a solvent diluted precursor stock having substantially unloaded nanolipid particles (NLPs) made from phospholipids, ethanol and water added to an ethanol solvent at a ratio of about 1 part precursor stock to about 20 parts ethanol solvent (volume/volume) to about 1 part precursor stock to about 0.3 parts ethanol solvent (volume/volume); and(b) an aqueous-ethanol monophase having an ethanol-containing substance suitable for human consumption and an aqueous solvent, said ethanol-containing substance loads as a passenger within said one or more substantially unloaded nanolipid particles (NLPs) after said solvent-diluted precursor stock is combined with said aqueous-ethanol monophase resulting in an ethanol-loaded nanolipid particle (NLP).2. The food product of claim 1 , wherein said ethanol-loaded nanolipid particles (NLPs) are sized from 20 nm to 300 nm after loading with the ethanol-containing substance.3. The food product of claim 1 , wherein said ethanol-containing substance suitable for human consumption is an ethanol-containing beverage product.4. The food product of claim 1 , wherein said aqueous-ethanol monophase comprises 50% ethanol in water (volume/volume).5. The food product of claim 1 , wherein said aqueous-ethanol monophase comprises 12.5% ethanol in water (volume/volume).6. The food product of claim 1 , ...

Perfect pour drink mixer

The invention provides a multi-compartment container for storing and dispensing separately a plurality of consumable liquids that can be mixed in an accurate and repeatable manner. Each storage compartment within the container encloses a predetermined quantity of a consumable liquid, wherein the first compartment is filled with a first liquid and the other compartments are filled with second and third liquids. The individual storage compartments are structurally merged to form elongated dispensing compartments each with a first end and a second end, wherein a one-way outlet positioned at the first end and a one-way outlet located at the second end permits passage of liquid from the storage compartments into the corresponding dispensing compartments. Upon fully inverting the container, the designated outlet of each dispensing compartment is opened, wherein precise amounts of liquids in the first, second, and third compartments are dispensed at constant volume ratio using gravity.

PROCESS FOR MAKING AN ALCOHOL-CONTAINING FROZEN COMESTIBLE AND PRODUCT THEREOF

A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids and products thereof is provided. The process comprises rapidly solidifying an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing admixture. The single-phase solid alcohol-containing admixture, and/or pieces thereof, is then tempered by raising the temperature thereof so as to soften the single-phase solid alcohol-containing admixture and/or meld the pieces thereof into a single tempered mass. The single tempered mass is then re-hardened by reducing the temperature thereof. Also, a process for incorporating the single-phase solid frozen alcohol-containing admixture into a non-alcohol-containing composition is provided. 1. A process for the production of an alcohol-containing frozen comestible from a liquid composition comprising a sugar component , a fat component and a water component , comprising cooling said composition to effect solidification , characterized in that said composition further comprises an ethyl alcohol component and said cooling is provided at such a rapid rate by an initial cooling environment so as to effect simultaneous solidification of each of said components to provide a single-phase solid admixture at a solidification temperature.2. The process as defined in claim 1 , wherein the temperature differential between said initial cooling environment and said liquid composition is sufficiently large to effect said simultaneous solidification at said rapid rate.35-. (canceled)6. The process as defined in claim 1 , wherein said liquid composition is introduced to said initial cooling environment in a shower-type or drop-wise fashion to effect said simultaneous solidification.7. The process as defined in claim 1 , wherein said initial cooling environment is provided as a suitably cold contact medium and said liquid ...

TASTE MODIFIERS COMPRISING A CHLOROGENIC ACID

A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an extract from a botanical source obtained by extraction at 30-80° C. with water and/or a polar organic solvent. The method of making an off-taste by addition of a chlorogenic acid to a consumable is also claimed. 1. A consumable comprising an ingredient or ingredients that provide or cause an off-taste to the consumable , and a chlorogenic acid provided as an additive in a concentration sufficient to mask or modify the off-taste.2. The consumable of claim 1 , wherein said ingredient or ingredients is selected from the group consisting of an artificial sweetener claim 1 , alcohol claim 1 , soy claim 1 , carbon dioxide claim 1 , and combinations thereof.3. The consumable of claim 1 , wherein the said ingredient or ingredients is an artificial sweetener claim 1 , selected from the group consisting of L-aspartyl-L-phenylalanine methyl ester (aspartame) claim 1 , saccharine and salts thereof claim 1 , acesulfame salts claim 1 , cyclohexylsulfamic acid claim 1 , dihydrochalcones claim 1 , xylitol claim 1 , neotame claim 1 , sucralose claim 1 , alitame cyclamates claim 1 , steviol derivatives claim 1 , and combinations thereof.4. The consumable of claim 1 , wherein the consumable is selected from the group consisting of: cereal products claim 1 , rice products claim 1 , tapioca products claim 1 , sago products claim 1 , baker's products claim 1 , biscuit products claim 1 , pastry products claim 1 , bread products claim 1 , confectionery products claim 1 , desert products claim 1 , gums claim 1 , chewing gums claim 1 , chocolates claim 1 , ices claim 1 , honey products claim 1 , treacle products claim 1 , yeast products claim 1 , baking-powder claim 1 , salt and spice products claim 1 , savory products claim 1 , mustard products claim 1 , ...

Alcoholic beverages produced from individual components

Materials and methods for producing alcoholic beverage replicas from individual components are provided herein.

Cannabinoids alcohol mixtures, methods to make and use of the same

The present invention relates to a composition comprising about 0.001% to about 1% by weight of cannabinoids or derivatives thereof, based on the total weight of the mixture, and an alcohol, with water and other compositions as the balance of the weight. The present invention also relates to an alcoholic beverage containing between about 0.001% to about 1% (wt/wt) cannabinoids and derivatives thereof, between about 2% to about 45% (wt/wt) of alcohol, with water, fermentation byproducts, emulsifiers, and flavor enhancers composing the balance of the total weight. The invention also discloses methods to prepare these compositions, and methods of use to minimize adverse effects from alcohol consumption. 1. An alcoholic beverage composition comprising:cannabinoids and derivatives thereof in the amount of about 0.001% to about 1% (wt/wt) of the composition;an emulsifier;ethanol present in an amount of about 2% to about 45% (wt/wt) of the compositions; andwater and other fermentation by products to total 100% by weight.2. The alcoholic beverage of claim 1 , wherein the cannabinoids and derivatives thereof are present in an amount of 0.005% to about 0.01% (wt/wt) of the composition.3. The alcoholic beverage of claim 1 , wherein the cannabinoids and derivatives thereof are present in an amount of about 0.01% to about 0.07% (wt/wt) of the composition.4. The alcoholic beverage of claim 1 , wherein the cannabinoids are present in the amount of about 0.13% to about 0.18% (wt/wt) of the composition.5. The alcoholic beverage of claim 1 , wherein ethanol is present in the amount of about 2% to about 6%.6. The alcoholic beverage of claim 1 , wherein ethanol is present in the amount of about 6% to about 15%.7. The alcoholic beverage of claim 1 , wherein ethanol is present in the amount of about 15% to about 45%8. The alcoholic beverage of claim 1 , wherein the emulsifier is chosen from the list of alginic acid claim 1 , sodium alginate claim 1 , potassium alginate claim 1 , ammonium ...

BEVERAGE PRODUCT, AND SYSTEM AND METHOD FOR MANUFACTURING THE SAME

A beverage product, and a system and a method for manufacturing the same are provided. The method for manufacturing a beverage product includes: (a) providing a beverage intermediate product including a container and a beverage, wherein the container has an accommodating space which is not occupied by the beverage; (b) filling a beverage foam into the accommodating space; and (c) sealing the container so that the accommodating space is sealed to obtain the beverage product. 1. A method for manufacturing a beverage product , comprising:(a) providing a beverage intermediate product including a container and a beverage, wherein the container has an accommodating space which is not occupied by the beverage;(b) filling a beverage foam into the accommodating space; and(c) sealing the container so that the accommodating space is sealed to obtain the beverage product;wherein the beverage foam includes a foamable liquid and a gas dispersed in the foamable liquid.2. The method for manufacturing a beverage product according to claim 1 , wherein the gas is selected from the group consisting of carbon dioxide claim 1 , hydrogen and nitrogen.3. The method for manufacturing a beverage product according to claim 1 , in the step (b) claim 1 , the beverage foam is filled in the accommodating space with a predetermined amount claim 1 , such that the gas of the beverage foam partially dissolves into the beverage.4. The method for manufacturing a beverage product according to claim 3 , wherein the gas is hydrogen claim 3 , the beverage is a foamable beverage claim 3 , and the beverage product includes the container claim 3 , the foamable beverage with dissolved hydrogen in the container claim 3 , and the beverage foam filled in the accommodating space.5. The method for manufacturing a beverage product according to claim 4 , the foamable beverage has the same composition as the foamable liquid.6. The method for manufacturing a beverage product according to claim 1 , in the step (b) claim ...

A METHOD FOR MAKING A COMPOSITE ALCOHOLIC BEVERAGE

A method for making a composite alcoholic beverage, the method including the steps of: making a plurality of alcoholic beverages, each of the plurality of alcoholic beverages being made from an individual malt or an individual grain, either separately or together with a base malt or base grain; and, mixing the plurality of alcoholic beverages to make the composite alcoholic beverage. 1. A method for making a composite alcoholic beverage , the method including the steps of: i. brewing the individual malt or individual grain, either separately or together with the base malt or base grain in a vessel to create a wort;', 'ii. fermenting the wort to create a wash;', 'iii. distilling the wash to create a new make; and,', 'iv. maturing the new make in a cask.', 'wherein at least two of the plurality of alcoholic beverages are each made from an individual malt that is roasted; and,, 'a. making a plurality of alcoholic beverages, each of the plurality of alcoholic beverages being made from an individual malt or an individual grain, either separately or together with a base malt or base grain including the following steps for each alcoholic beverageb. mixing the plurality of alcoholic beverages to make the composite alcoholic beverage.2. The method of claim 1 , wherein the method of making the composite alcoholic beverage includes the method of making a spirit.3. The method of claim 2 , wherein the spirit is a whisky.4. The method of claim 1 , wherein the method includes determining a predetermined number of alcoholic beverages to make the composite alcoholic beverage.5. The method of claim 4 , wherein the method further includes selecting one or more casks from each of the predetermined number of alcoholic beverages to mix to form the composite alcoholic beverage.6. The method of claim 4 , wherein the predetermined number of alcoholic beverages is six alcoholic beverages.7. The method of claim 1 , wherein the method includes bottling the composite alcoholic beverage.8. A ...

Method for Preparing Nanolipids with Encapsulated Alcohol

A method for preparing ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages. The method comprises nanolipidic vehicles in which ethanol-containing substances are encapsulated, said ethanol-containing nanolipidic vehicles can be combined with food products, desserts or beverage ingredients including those that are subsequently frozen. The food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages.

SYSTEM AND METHOD OF LIQUID MEASURING AND MIXING AND DEVICES THEREOF

Described are a cocktail preparation system, a liquid measuring and mixing device, and a method of measuring and mixing liquids. A liquid measuring and mixing device involves a measuring cup comprising a circular cross-section and one or more protruding cavities thereof joined by a plurality of support members spanning a length of the circular cross-section, the one or more protruding cavities being of calculated volumes for the purpose of accurately measuring volumes of liquid. A cocktail preparation system includes the measuring cup as described in addition to a mixing cup within which the measuring cup fits to form a sealed cocktail shaker for the purpose of mixing of the measured volumes of liquid. A method of measuring and mixing liquids involves accurately measuring two or more volumes of liquid in the measuring cup, placing the measuring cup within the mixing cup, and subsequently shaking the combination to create a cocktail. 1. A cocktail preparation system comprising:a measuring cup comprising a circular cross-section and one or more protruding cavities thereof joined by a plurality of support members spanning a length of the circular cross-section, the one or more protruding cavities being of calculated volumes for the purpose of accurately measuring volumes of liquid for mixing; anda mixing cup within which the measuring cup fits to form a sealed cocktail shaker for the purpose of mixing of the measured volumes of liquid.2. The cocktail preparation system of claim 1 , wherein the support members are arcuate support members.3. The cocktail preparation system of claim 1 , wherein the measuring cup further comprises a tapered rim.4. The cocktail preparation system of claim 1 , further comprising:wherein the measuring cup further comprises a lipped rim, andwherein the lipped rim of the measuring cup rests on the rim of the mixing cup, allowing the measuring cup to fit within the mixing cup for easy storage.5. The cocktail preparation system of claim 1 , ...

MANUFACTURING METHOD FOR ETHANOL AQUEOUS SOLUTION

The purpose of the present invention is to provide a simple method in which, when distilling a mixture of ethanol, water, and biological raw materials, more aromatic components can be obtained and undesirable odors can be prevented from transferring to the distillate. To achieve this, ethanol and water are added during distillation. 1. A method for producing an ethanol aqueous solution having an aroma of a biological raw material , comprising the steps of:subjecting a mixture of the biological raw material, first ethanol and first water to distillation, andadding second ethanol and second water to the mixture during the distillation,wherein after said addition, the ethanol concentration of a liquid distillate of the distillation as said liquid distillate is being produced is from 10 to 50%.2. The method according to claim 1 , wherein the addition of the second ethanol and the second water is initiated after the ethanol concentration of the liquid distillate has dropped to the range from 10 to 50%.3. The method according to claim 1 , wherein the addition of the second ethanol and the second water is initiated after the liquid distillate is produced in a volume which is from 0.10 to 0.75 times the total volume of the first ethanol and the first water.4. The method according to claim 1 , wherein the second ethanol and the second water are added at a volume ratio of from 5:95 to 50:50.5. The method according to claim 1 , wherein the total volume of the second ethanol and the second water is from 0.01 to 3 times the total volume of the first ethanol and the first water.6. The method according to claim 1 , wherein the distillation is atmospheric distillation.7. The method according to claim 1 , wherein the biological raw material is at least one member selected from among fruits claim 1 , fruit peels claim 1 , and herbs.8. The method according to claim 1 , wherein the biological raw material is at least one member selected from among citrus fruits and peels of citruses.9. ...

HIGH-FIBER, LOW-SUGAR SOLUBLE DIETARY FIBERS, PRODUCTS INCLUDING THEM AND METHODS FOR USING THEM

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake. 1. A soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a combined DP1+DP2 content of no more than 3 wt % on a dry solids basis.2. A soluble dietary fiber according to having a fiber content of at least 99%.3. A soluble dietary fiber according to claim 1 , having a DP1+DP2 content of no more than 1.0 wt % on a dry solids basis.4. A soluble dietary fiber according to claim 1 , having a DP2 content of no more than 1.0 wt % on a dry solids basis.5. A soluble dietary fiber according to claim 1 , having a DP1 content of no more than 1.0 wt % on a dry solids basis.6. A soluble dietary fiber according to claim 1 , having at least 99 wt % dextrose residues on a dry solids basis.7. A soluble dietary fiber according to claim 1 , having no more than 0.5 wt % sugar alcohol residues on a dry solids basis.8. A soluble dietary fiber according to claim 1 , wherein the soluble dietary fiber has a weight-average molecular weight in the range of 1000 g/mol to 2500 g/mol.9. A soluble dietary fiber according to claim 1 , wherein the soluble dietary fiber has a polydispersity of no more than 1.8.10. A soluble dietary fiber according to claim 1 , having a linkage pattern comprising:30-45% terminally-linked glucopyranosyl residues;18-30% 6-linked glucopyranosyl residues;4-12% 4-linked glucopyranosyl residues;4-13% 3-linked glucopyranosyl residues;3-8% 2-linked glucopyranosyl residues;2-10% 4,6-linked glucopyranosyl residues;2-7% 3,6-linked glucopyranosyl ...

METHOD FOR REFINING RECTIFIED ALCOHOL AND APPARATUS FOR IMPLEMENTING SAME

The present invention relates to the field of food industry and to pharmacology and medicine, and it is intended for refining water-alcohol mixtures by the way of de-rectifying and homogenizing those mixtures, and also it will find a wide application in manufacturing and processing beverages or liquid medicaments based on rectified spirit. The objective of the invention is to create such a method for refining rectified alcohol, which would ensure maximum improvement of a beverage by small changes in its structure while maintaining the original taste of the initial product, as well as creating a device for refining rectified alcohol that would ensure the high efficiency of the processes for de-rectifying and homogenizing of the beverage evenly throughout the rectifying column with minimal production costs. 1. A method for refining rectified alcohol by passing the alcohol through a rectifying column of a device and separating a rectified alcohol condensate in the form of a phlegma , wherein the rectified alcohol is fed into a head portion of the rectifying column , with a temperature gradient being maintained inside thereof , and a finished product is collected in the form of a phlegma at an outlet of the rectifying column , which is characterized by that (wherein) the temperature gradient is created across the width of the rectifying column , and the rectified alcohol is directed horizontally along a length of the rectifying column and perpendicularly to the temperature gradient.2. An apparatus for implementing the method according to comprising:a rectifying column including a packing and having end openings for feeding an initial product and discharging a finished product in the form of a phlegma; anda heating element; anda cooling element;wherein the rectifying column is horizontally arranged, and the heating and cooling elements are located on the opposite sides of the rectifying column along the entire length thereof.3. The apparatus according to claim 2 , ...

MULTI-CHAMBER POUCH

A multi-chamber pouch is provided having two or more three separate chambers that are stacked. The pouch includes two outer sheets formed of low-oxygen transfer material and one or more interior sheets are disposed between facing inside surfaces of the outer sheets such that all the sheets are stacked face-to-face. Peripheral edges of the sheets are sealed together (e.g., in conjunction with insertion of product) to form fluid tight chambers. In an arrangement using two interior sheets, three chambers are formed between the outer sheets. In an arraignment, alcohol containing liquid products are sealed within the chambers. Such a product may be frozen to provide an alcoholic ice-confection. 1. A multi-chamber flexible pouch comprising:first and second outer sheets; andat least one inner sheet disposed between facing surfaces of the first and second outer sheets, wherein the outer sheets and inner sheet(s) are stacked face-to-face and peripheral edges of the facing surfaces of the first and second outer sheets are sealed to peripheral edges of the at least one inner sheet to form at least two sealed chambers, wherein each chamber shares at least one sheet forming a chamber with an adjacent chamber.2. The flexible pouch of claim 1 , further comprising:first and second inner sheets disposed between the inside surfaces of the first and second outer sheets.3. The flexible pouch of claim 2 , wherein:a first chamber is formed between the first outer sheet and the first inner sheet;a second chamber is formed between the first inner sheet and the second inner sheet; anda third chamber is formed between the second inner sheet and the second outer sheet.4. The flexible pouch of claim 1 , wherein the outer sheets are multilayered sheets claim 1 , wherein each multilayered sheet comprises:a barrier layer; anda sealing layer formed of a material different than the barrier layer, wherein the barrier layer and the sealing layer are laminated together.5. The flexible pouch of claim 4 ...

Cannabinoid Alcoholic Drink

Cannabinoid Alcoholic Drinks (CADs) and methods for producing CADs utilize cannabinoids dissolved in ethanol The resulting cannabinoid/ethanol solution is then combined with one or more consumable alcohols to create a CAD. Cannabidiol (CBD) can be selected as the cannabinoid, and the solution of CBD and ethanol is called CBD/ethanol solution and combining it with one or more consumable alcohols yields a CAD. 116-. (canceled)17. A cannabinoid alcoholic drink , comprising:a cannabinoid solution comprising a first measured amount of cannabinoid and a second measured amount of ethanol, the first measured amount and the second measured amount selected such that the cannabinoid is fully dissolved in the ethanol and does not precipitate out;a plurality of consumable alcohols combined with the cannabinoid solution at room temperature such that the cannabinoid concentration is at least 50 mg per 750 mL of alcohol and ethanol combined.18. The drink of wherein the cannabinoid is cannabidiol.19. The drink of wherein the plurality of alcohols comprises vodka.20. The drink of wherein the plurality of alcohols comprises vodka and the ratio of the cannabidiol to the vodka is between 0.02 mg/ml and 0.067 mg/mL.21. A cannabidiol drink claim 18 , comprising:distilled spirits having an alcohol content of between 40% and 55% by volume;cannabidiol dissolved in the distilled spirits, the cannabidiol is isolated having a purity at least a 97% purity to enable solubility of the cannabidiol and to minimize flavor imparted by the cannabidiol to the cannabinoid drink; andthe cannabidiol drink having a concentration of cannabidiol of between 0.02 mg/ml and 7.8 mg/ml to reduce deleterious effects of the distilled spirits and to inhibit neurodegeneration when the drink is consumed.22. The cannabidiol drink as set forth in claim 21 , wherein the purified cannabidiol has a purity of at least 99%.23. The cannabidiol drink as set forth in claim 21 , wherein the concentration of cannabidiol is ...

SYSTEMS AND METHODS FOR VARIABLE PRESSURE ELECTROCHEMICAL CARBON DIOXIDE REDUCTION

Electrochemical devices, such as membrane electrode assemblies and electrochemical reactors, are described herein, as well as and methods for the conversion of reactants such as carbon dioxide to value-added products such as ethanol. In certain aspects, the membrane electrode assemblies are configured to allow for distributed pressure along the cathodic side of a membrane electrode assembly is described. The pressure vessel acts as a cathode chamber, both for the feed of reactant carbon dioxide as well as collection of products. The designs described herein improves the safety of high pressure electrochemical carbon dioxide reduction and allows for varied pressures to be used, in order to optimize reaction conditions. Configurations optimized for producing preferred products, such as ethanol, are also described. 1. An electrochemical cell , comprisingan anode endplate;a cathode endplate; anda polymer electrolyte membrane having a cathodic side and an anodic side disposed between the anode endplate and the cathode endplate; andwherein the cathode endplate is configured to allow the cathodic side of the polymer electrolyte membrane to be in open fluid communication with a fluid surrounding the electrode assembly.2. The electrochemical cell of claim 1 , further comprising a cathode catalyst disposed on the cathodic side of the polymer electrolyte membrane.3. An electrochemical cell claim 1 , comprisingan anode endplate;a cathode endplate comprising copper; anda polymer electrolyte membrane having a cathodic side and an anodic side disposed between the anode endplate and the cathode endplate.4. The electrochemical cell of claim 3 , further comprising a cathode catalyst disposed on the cathodic side of the polymer electrolyte membrane.5. An electrochemical reactor claim 3 , comprising:a pressure vessel; and{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'an electrode stack comprising one or more electrochemical cell according to .'}6. The electrochemical reactor of ...

AUTOMATIC COCKTAIL MACHINE AND METHOD

Disclosed are an automatic cocktail machine and an automatic cocktail making method. Water, a carbonic acid gas cylinder and a plurality of cocktail materials are inputted. After a user's cocktail request is received, the cocktail request is compared with a list to determine the requested cocktail and read the cocktail recipe correspondingly. A bartending module is provided for adjusting and mixing water and the carbonic acid gas according to the cocktail recipe to form a carbonated water, and adjusted to a recipe temperature. An output module is provided for mixing an appropriate quantity of cocktail materials with the carbonic acid gas cylinder to output the cocktail. With this simple and convenient automatic cocktail machine, the users can get various cocktails quickly and enjoy different delicious cocktails. 1. An automatic cocktail machine , for making a plurality of cocktails , comprising:a raw material module, containing water, a carbonic acid gas cylinder having carbonic acid gas, and a plurality of cocktail materials;a processing module, including a plurality of cocktail recipes stored therein, and comparing a cocktail request with a list to find out and output the cocktail recipe corresponding to the cocktail request, after the processing module receives the cocktail request;a bartending module, electrically coupled to the raw material modules and the processing module, for regulating a quantity of the water and the carbonic acid gas outputted from the raw material module, mixing the water and the carbonic acid gas to form a carbonated water according to a recipe proportion of the cocktail recipe, and adjusting the carbonated water to a recipe temperature, after the bartending module receives the cocktail recipe; andan output module, electrically coupled to the raw material module and the processing module, and connected to the bartending module, for regulating the quantity of the cocktail materials outputted from the raw material module according to the ...

PROCESS OF IMPROVING THE FLAVOUR AND AROMA OF LIQUOR

The process of improving the flavour and aroma of liquor is an invention intended to mellow liquor flavours and aromas—like those of matured ones—and eliminate undesirable odours resulting from poor manufacturing process. The crux of the invention lies in a material which has unique properties and steps taken which include mixture preparation, selective optimisation of particles in liquor, separation of undesirable particles and arrangement of particles in liquor by relying on flow velocity, temperature, and electromagnetic field in controlling collision of particles in liquor. The output is liquor with rather unaltered physical appearance, ester and alcohol content, not causing irritated throat, burning stomach or nausea which results from uneven alcohol content throughout liquor's body. Besides, this process overcomes limitations of existing liquor treatment techniques; it does not bring more heavy metal residues to the output liquor or cause particles in liquor to become more volatile. 1. A process of improving the flavour and aroma of liquor comprising:a. Mixture preparation wherein pressure is applied to break down clusters of particles into smaller clusters;b. Selective optimisation of particles in liquor;c. Separation of undesirable particles;d. Arrangement of particles in liquor.2. The process of improving the flavour and aroma of liquor according to wherein mixture preparation involves a material which is edible claim 1 , odourless claim 1 , flavourless to slightly bitter claim 1 , solid claim 1 , having molecular weight between 800-55000 Dalton claim 1 , and immiscible with water.3. The process of improving the flavour and aroma of liquor according to wherein mixture preparation involves a gel composed of water and a material which is edible claim 1 , odourless claim 1 , flavourless to slightly bitter claim 1 , solid claim 1 , having molecular weight between 800-55000 Dalton claim 1 , and immiscible with water.4. The process of improving the flavour and ...

PERFECT POUR DRINK MIXER

The invention provides a multi-compartment container for storing and dispensing separately a plurality of consumable liquids that can be mixed in an accurate and repeatable manner. Each storage compartment within the container encloses a predetermined quantity of a consumable liquid, wherein the first compartment is filled with a first liquid and the other compartments are filled with second and third liquids. The individual storage compartments are structurally merged to form elongated dispensing compartments each with a first end and a second end, wherein a one-way outlet positioned at the first end and a one-way outlet located at the second end permits passage of liquid from the storage compartments into the corresponding dispensing compartments. Upon fully inverting the container, the designated outlet of each dispensing compartment is opened, wherein precise amounts of liquids in the first, second, and third compartments are dispensed at constant volume ratio using gravity. 1. A multi-compartment container having a dispensing end and a bottom ,the container having at least two separate liquid-storage compartments for storing and dispensing at least two distinct consumable liquids,said liquid-storage compartments comprise a respective at least first outlet and at least second outlet;the container comprising a mixing tap for controlling the flow of liquid from said liquid storage compartments into a liquid holding compartment and the respective at least first outlet and at least second outlet are between the liquid storage compartments and the liquid holding compartment for holding a beverage liquid from the liquid storage compartments;the container further comprising a controllable flow restriction element controlling flow from the least two separate liquid-storage compartments through the first outlet and the second outlet.the container further comprising a dispensing tap which controls flow of the beverage liquid mixture out of the liquid holding compartment; ...

ALCOHOLIC BEVERAGES WITH HEALTH-BENEFITTING AND PROTECTIVE CHARACTERISTICS

An alcoholic beverage and method for production thereof are provided. The alcoholic beverage includes ingredients that enhance the flavor and taste profile and the health-benefiting and protective characteristics of the alcoholic beverage. The alcoholic beverage may include at least one of L-theanine, resveratrol, and epigallocatechin in effective amounts. 1. An alcoholic beverage comprising L-theanine in an amount ranging from about 0.02 mg/ml and 2.8 mg/ml.2. The beverage of claim 1 , further comprising epigallocatechin in an amount ranging from about 0.02 mg/ml and 2.9 mg/ml.3. The beverage of claim 1 , further comprising resveratrol in an amount ranging from about 0.02 mg/ml and about 2.2 mg/ml.4. The beverage of claim 3 , wherein the amount of resveratrol ranges from about 0.02 mg/ml to about 0.4 mg/ml.5. The beverage of claim 3 , wherein the amount of resveratrol ranges from about 0.06 mg/ml to about 0.3 mg/ml.6. The beverage of claim 1 , further comprising epigallocatechin in an amount ranging from about 0.02 mg/ml and 2.9 mg/ml and resveratrol in an amount ranging from about 0.02 mg/ml and about 2.2 mg/ml.7. The beverage of claim 1 , wherein the amount of L-theanine ranges from about 0.06 mg/ml to about 0.8 mg/ml.8. The beverage of claim 1 , wherein the amount of L-theanine ranges from about 0.06 mg/ml to about 0.3 mg/ml.9. The beverage of claim 2 , wherein the amount of epigallocatechin ranges from about 0.02 mg/ml to about 0.6 mg/ml.10. The beverage of claim 2 , wherein the amount of epigallocatechin ranges from about 0.06 mg/ml to about 0.5 mg/ml.11. The beverage of claim 1 , wherein the ready-to-drink alcoholic beverage comprises from about 3% ethanol to about 99% ethanol and is selected from a group consisting of:vodka, whisky, rum, tequila, gin, cognac, wine, and beer.12. The beverage of claim 1 , further comprising coenzyme Q10 in an amount ranging from about 0.06 mg/ml to about 2.5 mg/ml.13. The beverage of claim 1 , further comprising at least one ...

Airag Vodka and Method of its Production

Method of production of a new kind of alcoholic drink, named Airag Vodka. Airag Vodka is made purely from fermented horse milk called kurnis. The production process includes distillation and two-stage filtering. The production process entails no use of outside water to the raw material. Airag Vodka is original. It is uniquely distinct both from the traditional kumis moonshines and from traditional kinds of vodka made from vegetable material. 1. A new alcoholic drink called Airag Vodka:a) Based entirely on kumis made from horse milkb) Filtered with carbon and marble-sand filtersc) Containing from 38 to 40 percent alcohol by volume2. Method of production of claim 1 , wherein said Airag Vodka is produced from pure kumis by distillation claim 1 , filtering and blending to attain a 38 to 40 percent alcohol content.3. Name of the construed as general name of the said kind of alcoholic drink. The invention relates generally to a new kind of alcoholic drink, Airag Vodka, and the process of its production from kumis.Vodka has for many centuries been one of popular strong alcoholic beverages. It is a distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. Traditionally, vodka is made by distillation of cereal grains or potatoes that have been fermented, though some modern brands use other substances, such as fruits or sugar.In a number of countries with pastoralist nomadic tradition an alcoholic beverage called kumis has been known for millennia. First written description of its production is believed to be from Herodotus in his 5-century BC Histories, Kurnis is made by fermentation of mare's milk. It is mild in terms of alcoholic content, generally below 3 percent.On the basis of kumis a number of Mongolic and Turkic peoples, including Mongols and Altaians, have for centuries been making a stronger alcoholic beverage. It is called Arkhi in Mongolia and is widely produced in home conditions and consumed, especially in ...

GAS-INFUSED FLUIDS AND METHODS OF MAKING AND USING SAME

The present disclosure provides fluids, such as a distilled spirit, comprising at least about 25 ppm of an infused gas. Systems and methods for producing such gas-infused fluids are also provided. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. (canceled)12. (canceled)13. (canceled)14. (canceled)15. (canceled)16. (canceled)17. (canceled)18. (canceled)19. (canceled)20. (canceled)21. (canceled)22. (canceled)23. (canceled)24. (canceled)25. (canceled)26. (canceled)27. (canceled)28. (canceled)29. (canceled)30. (canceled)31. (canceled)32. (canceled)33. (canceled)34. (canceled)35. (canceled)36. (canceled)37. (canceled)38. (canceled)39. (canceled)40. (canceled)41. A method of infusing oxygen in a distilled spirit comprising;(a) containing a fluid within a gas infusion chamber; wherein the gas infusion chamber comprises a micromembrane having a pore channel diameter of about 0.05 μm to about 5.0 μm;(b) pressurizing the gas infusion chamber with oxygen gas;(c) contacting the fluid with the oxygen gas in the gas infusion chamber to provide an oxygenated fluid comprising at least about 25 ppm of oxygen; and(d) removing the oxygenated fluid from the gas infusion chamber.42. The method of claim 41 , wherein the step of pressurizing comprises pressurizing the gas infusion chamber to about 15 psi to about 100 psi.43. The method of further comprising circulating the fluid in the gas infusion chamber.44. The method of claim 43 , wherein the step of circulating comprises passing the fluid from a holding tank through the gas infusion chamber a plurality of times.45. The method of further comprising releasing the oxygen gas from the gas infusion chamber and pressurizing the gas infusion chamber with a second gas.46. The method of claim 45 , wherein the second gas is nitrogen or carbon dioxide.47. The method of further comprising releasing the second gas from the gas infusion chamber and pressurizing ...

System and Process for Reducing The Time Required to Age A Raw Distillate by Expedited Aging

Systems include a feed section, one or more treatment sections and circulating sections. A treatment section may have vessels or one or more treatment cartridges, which may be filled with wood pieces. Processes include feeding and circulating fluid in a system, holding pressure or vacuum in one or more treatment cartridges with or without fluid, repeating steps, and monitoring one or more fluid physical properties during the process to determine endpoints. Process end points may be based upon any one or more of taste and aroma attributes, changes in the fluid property over time, or by comparison to the properties of an external reference. The vessels and cartridges may be changed during operations.

BEVERAGE SUPPLEMENT AND METHOD FOR MAKING THE SAME

A beverage supplement and method for making the same is disclosed. In some embodiments the beverage supplement is comprised of a first frozen composition made from at least one additive mixed with at least one liquid and a second frozen composition made from at least one additive mixed with at least one liquid, wherein the resulting frozen compositions may have different/varying surface areas, shapes, volumes, flavors, and concentrations. Varying the combination of surface areas, shapes, volumes, formulas, flavors, and concentrations of frozen compositions influences the duration of complete liquefaction and the release of additives, allowing a user to create an iced beverage with greater flavor control. 1. A beverage system comprising:a container defining at least one cavity and having a liquid fill indicator; and a first frozen liquid beverage enhancer comprised of a first additive, wherein the first additive has a first concentration level in the first frozen liquid beverage enhancer, and', 'a second frozen liquid beverage enhancer comprised of the first additive, wherein the first additive has a second concentration level in the second frozen liquid beverage enhancer,', 'wherein the first concentration level of the first additive in the first frozen liquid beverage enhancer is higher than the second concentration level of the first additive in the second frozen liquid beverage enhancer, and', 'wherein the cavity and the liquid fill indicator define a liquid volume and wherein the first frozen liquid beverage enhancer has a shape and a volume adapted to cause the first frozen liquid beverage enhancer to liquify faster than the second frozen liquid beverage enhancer when combined with an amount of the mixing liquid to fill the liquid volume along with the first and second frozen liquid beverage enhancers in the cavity such that the combination of the first frozen liquid beverage enhancer of the first concentration with the amount of mixing liquid forms an ...

OH Cup - A device for facilitating the production of an instant alcoholic beverage

The OH Cup is a mechanism by which the average person can make an instant, single or multi-serve alcoholic beverage, on demand by simply adding water, either carbonated or still. 1. A package for containing a base material from which could be made an alcoholic beverage by simply adding still or carbonated water.1.1. This method of claim one is that the package may be made from: metal, plastic, paper, or other material, or any combination thereof.1.2. This method of claim one is that the package may be made of materials that are: impermeable, semi-permeable, or permeable, or any combination thereof.1.3. This method of claim one is that the package may be: single-use or multi-use.1.4. This method of claim one is that the package may be: pre-filled, fillable, or re-fillable.1.5. This method of claim one is that the package may be: rigid, semi-rigid, or flexible, or any combination thereof.1.6. This method of claim one is that the package may take the form of a: cup, pod, packet, capsule, or other form factor compatible with current or future single serve brewing systems, whether such systems are intended for coffee or other beverages.1.7. This method of claim one is that the contents of the package are a combination of powdered, concentrated or regular strength: alcohol; colorants; flavorings; and organics; or a combination thereof in any desired proportion.2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled) This invention relates to the production of Instant Single Serve and Multi Serve Alcoholic BeveragesMany adults enjoy drinking alcoholic beverages.Not all adults have the skills to make the alcoholic beverage of their choice.Not all adults want to take the time to prepare an alcoholic beverage.The proper ingredients are not always at hand.An attractive alternative to hand crafting an alcoholic beverage would be to use a pre-packaged base material wherein you would just have to add water, either still or carbonated to make an ...

Blue Whiskey

The present invention is directed to a method of preparing a blue-colored whiskey by mixing methylene blue, pure alcohol and distilled water. This process creates a staining solution and would allow the staining solution be aged in a cask prior to adding the whiskey into the cask. The stained cask colors the whiskey solution. This whiskey making method is designed to generate blue whiskey in which the color of the distillate is not directly altered. Further, this method provides a new way of presenting such beverages to potential customers in a pleasing way that could potentially enhance market share, and provides a new method to change beverages into new and unusual colors which may provide fun and additional marketing/branding opportunities.

TASTE MODIFIERS COMPRISING A CHLOROGENIC ACID

A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an extract from a botanical source obtained by extraction at 30-80° C. with water and/or a polar organic solvent. The method of making an off-taste by addition of a chlorogenic acid to a consumable is also claimed. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. (canceled)12. (canceled)13. (canceled)14. (canceled)15. (canceled)16. (canceled)17. (canceled)18. (canceled)19. (canceled)20. (canceled)21. (canceled)22. A consumable comprising a steviol derivative which imparts an off-taste to the consumable , and a chlorogenic acid present the consumable in a concentration of 0.0001%to 0.1%.23. The consumable according to claim 22 , wherein the off-taste is a bitter aftertaste or is a metallic off-taste.24. The consumable according to claim 22 , wherein the chlorogenic acid is derived from green coffee bean extract.25. The consumable according to claim 24 , wherein the chlorogenic acid is derived from an extract of green robusta coffee beans.26. The consumable of claim 22 , wherein the consumable is selected from the group consisting of: cereal products claim 22 , rice products claim 22 , tapioca products claim 22 , sago products claim 22 , baker's products claim 22 , biscuit products claim 22 , pastry products claim 22 , bread products claim 22 , confectionery products claim 22 , desert products claim 22 , gums claim 22 , chewing gums claim 22 , chocolates claim 22 , ices claim 22 , honey products claim 22 , treacle products claim 22 , yeast products claim 22 , baking-powder claim 22 , salt and spice products claim 22 , savory products claim 22 , mustard products claim 22 , vinegar products claim 22 , sauces (condiments) claim 22 , tobacco products claim 22 , ...

Process for preparing sparkling wine cocktails

The present invention refers to the food industry. More specifically, the present invention refers to a method for preparation of cocktails which are based on sparkling wine, such as Cava, whereby it is possible to obtain cocktails at industrial scale with an appearance of coloured pearl, and when putting the bottle in motion simulates ocean waves, which is extremely attractive for consumption, especially in night clubs and discotheques. In addition, with the method of the present invention properties of the based sparkling wine are kept in the prepared cocktail.

INFRARED BASED BLENDING CONTROL

An apparatus for producing a blended alcoholic beverage includes a blender having first and second conduits for carrying respective first and second beverage ingredients, and corresponding flow-control valves for each conduit. These first and second conduits connect to a third conduit to form a blended stream that comprises the first ingredient and the second ingredient. An infrared sensor measures infrared absorption in the blended stream and provides a first signal to a controller that controls the flow-control valves based at least in part on the first signal. 1. An apparatus for carrying out in-line mixing to produce a blended alcoholic beverage , said apparatus comprising a blender , said blender comprising a first conduit , a second conduit , a third conduit , a first flow-control valve , a second flow-control valve , a first infrared sensor , and a controller , wherein said first conduit carries a first ingredient of said beverage , wherein said second conduit carries a second ingredient of said beverage , wherein said first flow-control valve controls flow in said first conduit , wherein said second flow-control valve controls flow in said second conduit , wherein said first and second conduits connect to said third conduit to form a blended stream that comprises said first ingredient and said second ingredient , wherein said infrared sensor is disposed to measure infrared absorption in said blended stream , and wherein said controller is configured to receive a first signal from said first infrared sensor and to control said first and second flow-control valves based at least in part on said first signal.2. The apparatus of claim 1 , further comprising a second infrared sensor disposed along said first conduit to measure infrared absorption of said first ingredient claim 1 , wherein said controller receives a second signal from said second infrared sensor and controls said first and second flow-control valves based at least in part on said second signal.3. ...

ALCOHOLIC FOAM

The present invention concerns an alcoholic foam, a use and a method for preparing said foam, the foam comprising:—An aqueous ethanolic solution;—An aqueous solution constituted essentially of water;—Between about 0.5 g.L.and about 10 g.L.of at least a surfactant;—Between about 0.5 g.L.and 10 g.L.of pectin; 1. An alcoholic foam comprising:An aqueous ethanolic solution;An aqueous solution constituted essentially of water;{'sup': −1', '−1, 'Between about 0.5 g.L.and about 10 g.L.of at least a surfactant;'}{'sup': −1', '−1, 'Between about 0.5 g.L.and 10 g.L.of pectin.'}2. The alcoholic foam according to claim 1 , wherein said aqueous ethanolic solution comprises between 0.5% by volume of ethanol and 99.5% by volume of ethanol claim 1 , preferably between about 10% by volume of ethanol and 60% by volume of ethanol claim 1 , more preferably between about 35 by volume of ethanol and 55% by volume of ethanol.3. The alcoholic foam according to claim 1 , wherein the foam comprises between about 5% by volume and 95% by volume of aqueous ethanolic solution claim 1 , preferably between about 50% by volume and 90% by volume of aqueous ethanolic solution claim 1 , more preferably between about 80% by volume and 85% by volume of aqueous ethanolic solution.4. The alcoholic foam according to claim 1 , wherein the foam comprises between about 1.0 g.L.and about 5.0 g.L.of at least a surfactant claim 1 , preferably between about 1.0 g.L.and about 1.5 g.L.of at least a surfactant.5. The alcoholic foam according to claim 1 , wherein the foam comprises between about 0.8 g.L.and about 5.0 g.L.of pectin claim 1 , preferably between about 0.8 g.L.and about 1.3 g.L.of pectin.6. The alcoholic foam according to comprises between about 0.1 g.L.and about 1.0 g.L.of salts claim 1 , preferably between about 0.1 g.L.and about 0.3 g.L.of salts.7. The alcoholic foam according to claim 1 , wherein the foam comprises between about 0.1 g.L.and 1.0 g.L.of carbohydrate claim 1 , preferably between about 0. ...

Method for preparing nanolipids with encapsulated alcohol

A method for preparing ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages. The method comprises nanolipidic vehicles in which ethanol-containing substances are encapsulated, said ethanol-containing nanolipidic vehicles can be combined with food products, desserts or beverage ingredients including those that are subsequently frozen. The food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages.

Food Thickening Agent, Method for Producing Food Thickening Agent

The invention provides a food and water thickener and a method for preparing the food and water thickener. The food thickener comprises pretreated mineral water, xanthan, food preservative, a first antimicrobial and chelating agent, and a sequestering agent, wherein the food thickener has a density of between 750 and 1250 grams per liter. The method for producing the thickener incorporates pretreatment of mineral water and xanthan, and specific heating steps. Also provided is method for producing thickened alcoholic beverages. The invention further provides a method for invoking a swallow response in dysphagic patients, the method comprising increasing the mass of food to between 750 mg per liter and 1500 mg per liter; and orally administering the food to dysphagic patients. 116-. (canceled)17. A method for preparing a thickener , the method comprising:a) pretreating mineral water;b) combining the pretreated mineral water with a salt of benzoic acid to produce a first mixture;c) combining the first mixture with sodium hexametaphosphate to produce a second mixture, said second mixture being subjected to heat;d) combining the second mixture with EDTA to create a third mixture, said EDTA being present in an amount effective to lower the water activity to 0.75 or below, said third mixture being subjected to heat at a higher temperature than said second mixture; ande) adding a xanthan thickener to create a fourth mixture.18. The method according to claim 17 , said xanthan being added at a temperature of at least 95° C.19. The method according to claim 17 , wherein the xanthan is first clarified.20. The method according to claim 19 , said xanthan being clarified by centrifugation.21. A method for preparing a thickened food product claim 19 , comprising:providing a thickener, said thickener having been prepared by a method comprising:a) pretreating mineral water;b) combining the pretreated mineral water with a salt of benzoic acid to produce a first mixture;c) combining ...

CONSUMABLE ALCOHOLIC DRINK COMPOSITIONS CONTAINING AQUEOUS EMULSIFIED CANNABINOIDS

A composition that is absorbed by the human gastro intestinal tract including a combination of aqueous emulsified solution of cannabinoid, and alcohol. The aqueous emulsified solution of cannabinoid is made by evaporating a mixture of cannabinoid, polymeric carbohydrates, and polysaccharides to permit the cannabinoid to molecularly intercalate with the polymeric carbohydrates and mixing water with the mixture thereby creating a homogenous emulsion.

FINE BUBBLE GENERATION PROMOTER, FINE-BUBBLE-CONTAINING LIQUID, AND METHOD AND DEVICE FOR PRODUCING FINE-BUBBLE-CONTAINING LIQUID

A fine bubble generation promoter includes: one of a fatty acid and a fat-soluble vitamin in an amount within a range of 2.4 wt % to 33 wt %, inclusive; and a hydrocarbon in an amount within a range of 67 wt % to 97 wt %, inclusive. A total concentration of (i) one of the fatty acid and the fat-soluble vitamin and (ii) the hydrocarbon is 99 wt % or more.

GAS-INFUSED FLUIDS AND METHODS OF MAKING AND USING SAME

The present disclosure provides fluids, such as a distilled spirit, comprising at least about 25 ppm of an infused gas. Systems and methods for producing such gas-infused fluids are also provided. 1. A system for producing a gas infused fluid , the system comprising:(a) a compressed oxygen source;(b) a gas infusion chamber for receiving the fluid, wherein the gas infusion chamber is in communication with the compressed oxygen cylinder; and(c) a micromembrane in the gas infusion chamber, wherein the micromembrane has a pore channel diameter of about 0.05 μm to about 5.0 μm.2. The system of claim 1 , wherein the fluid is a beverage.3. The system of claim 2 , wherein the beverage comprises ethanol.4. The system of claim 3 , wherein the beverage is a distilled spirit.5. The system of claim 4 , wherein the distilled spirit is selected from the group consisting of: gin claim 4 , rum claim 4 , bourbon claim 4 , cognac claim 4 , tequila claim 4 , whiskey claim 4 , brandy claim 4 , grappa claim 4 , vodka claim 4 , and a liqueur.6. The system of claim 3 , wherein the beverage is beer.7. The system of claim 3 , wherein the beverage is wine.8. The system of claim 2 , wherein the beverage is a nutritional beverage.9. The system of claim 1 , wherein the fluid is a therapeutic fluid.10. The system of claim 2 , wherein the fluid comprises at least about 15 ppm of oxygen.11. The system of claim 10 , wherein the fluid comprises at least about 25 ppm of oxygen.12. The system of claim 10 , wherein the fluid comprises at least about 30 ppm of oxygen.13. The system of claim 10 , wherein the fluid comprises at least about 50 ppm of oxygen.14. The system of claim 10 , wherein the fluid comprises at least about 75 ppm of oxygen.15. The system of claim 10 , wherein the fluid comprises at least about 100 ppm of oxygen.16. The system of claim 10 , wherein the fluid comprises at least about 150 ppm of oxygen.17. The system of claim 10 , wherein the fluid comprises at least about 200 ppm of ...

COCKTAIL SHAKER AND CHILLER APPARATUS

An apparatus for accommodating a beverage includes an outer vessel defining a vessel cavity for receiving a cooling agent, a container having a lid and a beverage receptacle and a port. The lid is configured for engagement with the outer vessel to releasably mount the container to the outer vessel. The beverage receptacle defines a receptacle chamber for accommodating a liquid beverage for consumption by a user. The receptacle chamber is isolated from the vessel cavity. The beverage receptacle comprises a thermal conductive material and is at least partially disposed within the vessel cavity of the outer vessel when the container is mounted to the outer vessel whereby thermal energy is transferred from the cooling agent to the liquid beverage. The port defines a port opening in fluid communication with the receptacle chamber to permit distribution of the liquid beverage to the user. The outer vessel and mounted container may be positioned within a freezing apparatus to freeze the cooling agent, e.g., water about the beverage receptacle. 1. An apparatus for accommodating a beverage , which comprises:an outer vessel defining a vessel cavity for receiving a cooling agent, and extending along a longitudinal axis;a container including a lid and a beverage receptacle mounted to the lid, the lid configured for engagement with the outer vessel to releasably mount the container to the outer vessel, the beverage receptacle defining a receptacle chamber for accommodating a liquid beverage for consumption by a user, the receptacle chamber isolated from the vessel cavity, the beverage receptacle comprising a thermal conductive material and being at least partially disposed within the vessel cavity of the outer vessel when the container is mounted to the outer vessel whereby thermal energy is transferred from the cooling agent to the liquid beverage; anda port defining a port opening in fluid communication with the receptacle chamber to permit distribution of the liquid beverage ...

PERFECT POUR DRINK MIXER

The invention provides a multi-compartment container for storing and dispensing separately a plurality of consumable liquids that can be mixed in an accurate and repeatable manner. Each storage compartment within the container encloses a predetermined quantity of a consumable liquid, wherein the first compartment is filled with a first liquid and the other compartments are filled with second and third liquids. The individual storage compartments are structurally merged to form elongated dispensing compartments each with a first end and a second end, wherein a one-way outlet positioned at the first end and a one-way outlet located at the second end permits passage of liquid from the storage compartments into the corresponding dispensing compartments. Upon fully inverting the container, the designated outlet of each dispensing compartment is opened, wherein precise amounts of liquids in the first, second, and third compartments are dispensed at constant volume ratio using gravity. 1. A multi-compartment container having a dispensing end and a bottom ,the container having a longitudinal axis and at least two separate liquid-storage compartments for storing at least two distinct consumable liquids, said liquid-storage compartments each comprising a respective at least first outlet for a first of the at least two liquid-storage compartments and at least second outlet for a second of the at least two liquid-storage compartments;the multi-compartment container further comprising a mixing tap for controlling the flow of liquid from each of said two separate liquid storage compartments into a liquid holding compartment, wherein controlled flow of liquid from each of said two separate liquid storage compartments into the liquid holding compartment forms a beverage liquid mixture and the respective at least first outlet and at least second outlet for each of the liquid-storage compartments are between respective liquid storage compartments and the liquid holding compartment; ...

METHOD OF PRODUCING ALCOHOL FROM MILK PERMEATE AND COMPOSITIONS THEREOF

Provided herein is a method for producing alcohol. The method comprises fermenting milk permeate with yeast to produce a fermented broth comprising the ethanol. The fermented broth is then subjected to distillation to obtain a concentrated ethanol-enriched vapour having at least 50% v/v ethanol. From the ethanol-enriched vapour resulting from the distillation, an ethanol product is produced that is a biofuel or a potable spirit. The disclosure also provides a unique potable spirit composition produced from such process. 1. A method for producing alcohol comprising:(i) providing a milk permeate having a total solids concentration in a concentration range of between about 7% w/w and about 30% w/w of which about 70% to 90% is lactose, wherein the milk permeate is optionally diluted to achieve said concentration range;(ii) fermenting the milk permeate of step (i) to produce a fermented broth comprising the alcohol;(iii) subjecting the fermented broth to distillation to obtain a concentrated alcohol-enriched vapour of at least about 50% v/v ethanol; and(iv) from the alcohol-enriched vapour resulting from the distillation, producing an alcohol product that is a biofuel or a potable spirit,wherein steps (ii) and (iii) are carried out in batch or fed-batch.2. The method of claim 1 , wherein the product of step (iv) is a potable spirit and is selected from vodka claim 1 , whiskey claim 1 , whisky claim 1 , gin claim 1 , brandy or a liqueur.3. The method of claim 1 , wherein the potable spirit is produced by condensing the alcohol-enriched vapour to produce a condensed solution and combining water or an additive with the condensed solution to produce the potable spirit.4. The method of claim 3 , wherein the potable spirit is vodka.5. The method of claim 1 , wherein the product is the biofuel.6. The method of claim 5 , wherein the product is a biofuel with a carbon intensity less than about 30% of gasoline as measured by a life cycle analysis model such as GREET or GHGenius.7. ...

Alcoholic beverage

An alcoholic beverage made up of distilled alcohol, deionized water and a protein. The protein is present in a concentration of 2-25 grams per liter of beverage.

VACUUM INFUSION MACHINE AND VACUUM INFUSION METHOD

A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described. The present nvention relates to an apparatus for brewing beverages or infusing a consumable substance comprising a vessel, said vessel comprising a sealable chamber for holding a brewing or infusion material and a liquid or consumable substance, and a filter assembly connected to the sealable chamber; a liquid supply and conduit for introducing at least a portion of said liquid supply into said sealable chamber; and a vacuum source and conduit for reducing pressure in said sealable chamber. 1. A process for infusing a consumable substance , comprising:placing a desired amount of at least one infusion material into a chamber;placing a desired amount of a consumable substance into said chamber; andapplying at least one pressure cycle within said chamber, wherein said at least one cycle comprises reducing pressure within said chamber to a first pressure and subsequently adjusting pressure within said chamber to a second pressure.2. The infusion process of claim 1 , wherein the consumable substance comprises a liquid.3. The infusion process of claim 1 , wherein the consumable substance comprises a solid.4. The infusion process of claim 3 , further comprising the step of substantially melting the solid consumable substance prior to applying the at least one pressure cycle within said chamber.5. The infusion process of claim 1 , wherein said chamber is sealed from ...

Beer-like beverage and method for preparing the same

A beer-like beverage and a method for preparing the same are disclosed. Said bear-like beverage is prepared by the following source materials: soybean peptide powder, sodium carboxymethylcellulose (CMC), carbon dioxide, sweeteners, acidity agents, preservatives, other optional auxiliary materials and balance of water. This beer-like beverage has a pH value of 3.6˜3.8, total acid of 0.28˜0.40 wt %, total sugar of less than 5 wt %, and sweetness of 9˜10°. The method for the preparation of this beverage comprises soybean peptide powder pretreatment, volume adjustment, carbonation, bottle filling and spraying sterilization.

A colored liquid foodstuff having a low ph

The invention relates to a liquid foodstuff, comprisinga. a spirulina-extract comprising phycocyanin,b. at least one multi-sulphated carrageenan andc. water,wherein the amount of multi -sulphated carrageenan is between 0.006 and 0.60 wt%,wherein the amount of water ranges between 35 and 80 wt%,wherein the amount of phycocyanin ranges between 0.003 and 0.15 wt%,wherein the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 2:1 and 150:1,wherein the liquid foodstuff has a pH between 2.0 - 3.7, preferably 2.2 - 3.5, most preferably 2.3 - 3.3, and wherein the wt% are relative to the total weight of the liquid foodstuff.

一种人参养生酒及其制作方法

本发明属于酿酒技术领域，具体涉及一种人参养生酒及其制作方法。本发明所要解决的第一个技术问题是提供一种人参养生酒的制作方法，包括以下步骤：a、按重量配比人参0.40～3.0份、枸杞子0.02～0.10份、茶叶茶氨酸0.07～0.50份、龙眼肉0.05～0.3份、木糖醇0.05～0.3份称取上述五种原料；b、分别将人参、枸杞、龙眼肉与白酒浸提，过滤，分别得到人参浸提液、枸杞浸提液、龙眼肉浸提液；c、将人参浸提液、枸杞浸提液、龙眼肉浸提液、茶叶茶氨酸、木糖醇加入到白酒中，调整酒度为38～60％Vol，人参皂苷的浓度为4～10mg/100mL，制得人参养生酒。本发明制作的人参养生酒清澈透明，久置亦无沉淀生成，味道纯正，保健养生效果好。

Method for preparing of alcoholic beverage using incubated wild ginseng root

A method for preparing an alcoholic beverage is provided to obtain an optimum functional liquor including incubated wild ginseng root which is able to inhibit excessive unique off-taste and off-flavor of an alcohol with maintaining deep unique taste and flavor of the incubated wild ginseng root by efficiently extracting effective ingredients of the incubated wild ginseng root through an optimized process. A method for preparing an alcoholic beverage comprises the steps of: (a) mixing ripe fruits and un-ripe fruits in a ratio of 80:20; (b) fermenting the prepared fruits in a closely sealed container to obtain a 30-35% alcoholic beverage; (c) separating the mash obtained from the step(b) into an alcohol liquid and remnants; and (d) putting 2-3 wt.% of incubated wild ginseng root in the alcohol liquid while putting the alcohol in a bottle.

Method for preparing complex coating capsule containing fruit juice

본 발명은 과즙을 함유하는 복합 코팅 캡슐의 제조방법 및 상기 과즙을 함유하는 복합 코팅 캡슐에 관한 것으로서, 본 발명의 제조방법에 의해 제조된 과즙을 함유하는 복합 코팅 캡슐은 적용하고자 하는 제품에 따라 원하는 모양 및 크기를 가질 수 있으며, 캡슐 내부에 미세기포가 주입되어 음료 제품에 적용시 가라앉지 않고 부유되므로, 균일한 관능성 및 음용 편의성을 제공할 수 있다. 또한, 본 발명의 복합 코팅 캡슐은 코팅층의 강도가 강하여 유통 중 캡슐이 터지거나 내부의 액체가 빠져 나오는 문제가 없고, 항균력을 지닌 고분자 물질로 이루어진 제2 코팅층으로 인해 캡슐의 미생물 오염 가능성이 낮으므로, 음료, 아이스크림, 주류, 즉석 식품류 등의 다양한 식품에 응용될 수 있다. The present invention relates to a process for producing a composite coated capsule containing fruit juice and a composite coated capsule containing the fruit juice. The composite coated capsule containing the fruit juice produced by the production process of the present invention can be produced by a desired method Shape and size of the capsules, and micro-bubbles are injected into the capsules, so that they can be floated without being sunk when applied to beverage products, thus providing uniform functionality and convenience of drinking. In addition, the composite coating capsule of the present invention does not have a problem that the strength of the coating layer is so high that the capsule in the circulation is blown or the liquid inside is not released, and the possibility of microbial contamination of the capsule is low due to the second coating layer made of a polymer material having antibacterial power , Beverages, ice cream, liquor, instant food, and the like.

一种复合桑葚果汁的制作工艺

本发明公开了一种复合桑葚果汁的制作工艺，涉及桑葚加工技术领域，该复合桑葚果汁的制作工艺包括步骤：桑葚汁制取→葛根汁制取→蓝莓汁制取→混合发酵→过滤→调配→灭菌冷却，首先选取新鲜成熟的桑葚果、葛根块茎以及蓝莓分别洗净榨取桑葚汁、葛根汁以及蓝莓汁，榨汁完毕进行混合发酵10～15天，发酵温度控制在28～30℃，发酵完毕进行过滤，制得上清液，然后在上清液中加入酒精度为53%的贵州飞天茅台，最后进行灭菌冷却灌装。本发明的复合桑葚果汁的制作工艺将桑葚、葛根、蓝莓混合发酵并调配以酒精度为53%的贵州飞天茅台，制备的复合桑葚果汁口感好，营养丰富，富含多种微量元素，通过将不易保存的浆果制成果汁可实现农产品的大规模商品转化。

Pleuropterus multiflorus TURCZ makgeolli, and a method of producing

The present invention relates to Pleuropterus multiflorus TURCZ makgeolli and a manufacturing method thereof, wherein powder and an extract of Pleuropterus multiflorus TURCZ are mixed and fermented when making nuruk to make nuruk having the flavor of Pleuropterus multiflorus TURCZ while containing the nutrients of Pleuropterus multiflorus TURCZ; and the made nuruk is mixed and fermented with water, hard boiled rice, and malt, in order to make makgeolli having a soft taste and the flavor of Pleuropterus multiflorus TURCZ. The manufacturing method comprises the following steps: (S1) peeling off and removing bark of Pleuropterus multiflorus TURCZ, and finely cutting and drying the peeled Pleuropterus multiflorus TURCZ to make powder of Pleuropterus multiflorus TURCZ; (S2) acquiring an extract from raw Pleuropterus multiflorus TURCZ; (S3) making a nuruk mixture by uniformly mixing 100 parts by weight of ground wheat, 50 to 80 parts by weight of the powder of Pleuropterus multiflorus TURCZ processed in the S1 step, 20 to 40 parts by weight of water, and 5 to 15 parts by weight of the extract of Pleuropterus multiflorus TURCZ acquired in step S2 with respect to the ground wheat, and molding the nuruk mixture; (S4) sealing the molded nuruk mixture in a container and fermenting the nuruk mixture for 10 to 20 days at 27 to 35C; (S5) placing glutinous rice soaked in water in a vessel and heating the vessel to cook hard boiled rice; (S6) putting 100 parts by weight of water, 5 to 15 parts by weight of the hard boiled rice cooked in step S5, 1.5 to 3.5 parts by weight of the nuruk fermented in step S4, and 0.2 to 0.5 parts by weight of malt with respect to the water, and fermenting a mixed fermented makgeolli material for 8 to 15 days in an aging room maintained at 10 to 15C; and (S7) filtering sludge contained in the fermented makgeolli material which has undergone step S6 by using a filter.

一种零添加果香型优质白酒及其酿造方法

本发明属于酿酒技术领域，具体涉及一种零添加果香型优质白酒及其酿造方法。该方法是由水果原料经精选检验、除杂、清洗消毒、破碎→接种发酵→酒液与皮渣分离→蒸酒→后熟→调配→稳定→检验→成品等工艺酿造而成的无色透明、澄清透亮、果香突出、酒香怡人、口感柔顺、绵甜爽净、酒体醇厚、回味悠长、风味复杂、风格独特、典型性强，集果香、清香、浓香等多种香气香味组分于一体，诸香协调，健康理化卫生指标明显优于国家或国际标准的纯天然高品质白酒。本方法从原料到成品整个生产过程中均不添加与使用任何人工添加剂与加工助剂，解决了现有技术生产白酒普遍添加多种添加剂或助剂的问题，既可减少酒香及营养损失又有利于环保和人体健康。

一种含有藻类的保健茶酒及其制作方法

本发明公开了一种含有藻类的保健茶酒及其制作方法，其组成原料的重量份为：螺旋藻粉12-15、裙带菜8-10、龙须菜4-6、红藻提取物0.4-0.6、五加皮1-3、胡芦巴3-5、补骨脂2-4、金樱子1-2、泥胡菜8-10、刺嫩芽3-5、香椿叶2-4、小麦胚芽粉20-30、木薯粉10-12、黄粱米粉4-6、鲤鱼目2-4、莲蓬草1-2、福参叶1-2、调味剂8-10、复合营养剂5-6；本发明制成的保健茶酒口感甘酸香醇，无任何藻类腥味，风味独特；配方含有泥胡菜和刺嫩芽成分，可以提神醒脑、开胃化食、解酒排毒，胡芦巴、补骨脂、金樱子可以活血化瘀、益肝健脾、滋阴壮阳、强筋骨，与鲤鱼目保健功能协同，提高机体免疫力，适合长期饮用。

复合型白酒

本发明提供了一种复合型白酒，这样酿制而成：采摘成熟新鲜的水果，分选、清洗、除杂、破碎，得水果浆汁；发酵；发酵汁液的糖度降至4%以下时，蒸馏，得第一水果蒸馏原酒，掐头去尾，得第一水果蒸馏原酒酒心，再蒸馏第一水果蒸馏原酒酒心，重复蒸馏和掐头去尾的工序，得水果蒸馏酒酒心；静置陈放老熟至少6个月；混合老熟好的水果蒸馏酒酒心和白酒原浆酒，得混合酒，调节该混合酒的酒精度，过滤，得复合型白酒。该复合型白酒的pH值接近中性，具有无限降度，无失光浑浊，且酒香丰满怡人、口味柔和细致等特点，非常符合当今新生代的消费群体求新求异的消费需求。

一种玉米滋补酒的制备方法

本发明涉及一种酿酒技术领域，具体涉及到一种玉米滋补酒的制备方法。其中包括：该滋补酒是以玉米酒为基酒、辅以当归、人参、枸杞、红枣酿制而成。在酿制过程，严格遵循传统酿制古法，经地下天然溶洞封存数年，酒品呈自然琥珀色，口感醇厚甘甜，酒味浓郁纯香。妇女坐月子时配以鲜蛋煮酒饮用可为产妇快速补充营养和调理母体促进母乳分泌，能快速为婴儿提供健康的乳源，是母乳喂养的必备保健酒。同时，玉米滋补酒在为产妇恢复元气的同时，也帮助妇女恢复体态，永葆青春。长饮此酒，有滋阴补肾，健脾温肝，生津润胃，利便通肠，活筋强身，抗衰养颜、活血调经等功效。由于制备出来的酒制品极具特色，市场前景非常好。

Manufaturing method of a rice nuruk using aspergillus oryzae 83-10 and rice nuruk manufactured by same method

본 발명은 아스퍼질러스 오리제 83-10 균주를 이용한 쌀알 누룩의 제조방법 및 상기 방법으로 제조된 쌀알 누룩에 관한 것이다. 본 발명의 방법으로 제조된 쌀알 누룩으로 제조한 막걸리는 아미노산도가 낮고, 가용성 고형물 및 환원당 함량이 적으며, 색과 향이 우수하다. The present invention relates to a method for producing rice noodles using Aspergillus oryzae strain 83-10 and a method for producing the rice noodle produced by the method. The rice wine produced by the method of the present invention is low in amino acid content, low in soluble solids and reduced sugar content, and excellent in color and flavor.

含果汁酒精饮料

本发明提供含酒精果汁饮料，具体为，该含酒精果汁饮料含有9v/v％以上的酒精和选自苹果汁、葡萄柚汁、以及葡萄汁中的果汁，进而所述果汁为苹果汁时，通过含有5.0mg/100ml以上的绿原酸类，所述果汁为葡萄柚汁时，通过含有60mg/100ml以上的苹果酸，而且所述果汁为葡萄汁时，通过含有30mg/100ml以上的钾离子，降低了因高浓度酒精所产生的酒精特有的刺激，并且成熟果实的香味得到增强。

一种有助于纤体美容的部分发酵芦荟枸杞汁液及其制备方法

本发明公开一种有助于纤体美容的部分发酵芦荟枸杞汁液，其特征在于，包括以下重量份组分：枸杞果70-80、芦荟10-14、白木耳8-10、香菇4-6、左旋肉碱4-7、柠檬酸2-3、木瓜蛋白酶3-4、纤维素酶0.1-0.3、酵母菌0.1-0.2、黄原胶0.02-0.04、适量的水和适量的冰水混合物。本发明采用软冷冻技术进行软冷冻球磨和软冷冻液的冰水混合物发酵，实现了低温发酵，保证了原料中营养物质的完整性和活性物质的搞生物活性；另外，本发明在发酵后期重新泵如软冷冻原料，控制了低温发酵和部分发酵，降低了酒精度，采用枸杞、芦荟、左旋肉碱配伍增加了枸杞汁液的营养与功效。

Manufacturing method of fermented wine using passion fruit

본 발명은 패션프루츠를 이용한 발효주의 제조방법에 관한 것으로, 더욱 상세하게는 패션프루츠의 과피와 과육을 분리하는 과피분리단계, 상기 과피분리단계를 통해 분리된 패션프루츠 과피에 천연감미료를 혼합하여 청으로 제조하는 과피청제조단계, 상기 과피분리단계를 통해 분리된 패션프루츠 과육에 천연감미료를 혼합하여 청으로 제조하는 과육청제조단계, 상기 과피청제조단계를 통해 제조된 과피청과 상기 과육청제조단계를 통해 제조된 과육청을 혼합하는 혼합물제조단계, 상기 혼합물제조단계를 통해 제조된 혼합물을 발효하는 발효단계 및 상기 발효단계를 통해 제조된 발효물을 숙성하는 숙성단계로 이루어진다. 상기의 과정을 통해 제조되는 발효주는 패션프루츠가 갖는 약리학적 효능을 나타낼 뿐만 아니라, 우수한 맛과 풍미를 나타내며 보존성이 향상된 발효주를 제공한다. The present invention relates to a method for manufacturing a fermented liquor using passion fruit, and more particularly, a step of separating the skin from the skin of a passion fruit and mixing the natural sweetener into the skin of the passion fruit separated through the step of separating the skin of the passion fruit. A fruit peel preparation step, a fruit peel preparation step of mixing a natural sweetener with the passion fruit pulp separated through the peel separation step, and a fruit peel preparation step and the fruit peel preparation step. It consists of a mixture preparation step of mixing the fruit pulp produced through, a fermentation step of fermenting the mixture prepared through the mixture preparation step, and an aging step of aging the fermented product produced through the fermentation step. The fermented liquor produced through the above process not only exhibits the pharmacological efficacy of passion fruit, but also provides a fermented liquor with improved taste and flavor and improved preservation.

A kind of medicinal liquor improved with the treatment of sexual dysfunction and preparation method thereof

本发明公开了一种改善和治疗性功能障碍的药酒。一种改善和治疗性功能障碍的药酒，由下述重量份数配比的原料制成：红参10‑15份、白蒺藜15—20份、枸杞15‑20份、玛卡20‑30份、韭菜子20‑30份、玫瑰花15‑20份、牡蛎30‑40份、海马25—30份、核桃仁10‑15份、嫩蜜3‑5份、白酒1000‑1200份、黄酒10‑15份、玫瑰鲜花细胞液3‑5份。本发明制备的药酒，改善和治疗了人们的性功能障碍，提高精子数量和活力；防止了阳热的砝码加重，防止了人们出现“上火”症状，还增强了人们肌肉耐力，抵抗疲劳，增强了精力、体力。