173results about "Beer brewing" patented technology

The present disclosure generally relates to dihydrochalcone compounds and their use for enhancing the perception of alcohol (ethanol) in food, beverages, and other comestible compositions. In certain aspects, the disclosure provides the use of such dihydrochalcone compounds to enhance an alcoholic (ethanolic) flavor of a beverage, for example, a low-alcohol or zero-alcohol beverage. In certain other aspects, the disclosure provides low-alcohol or zero-alcohol beverages containing such dihydrochalcone compounds.

To provide a beer-flavored beverage with superior body. [Solution] A beer-flavored beverage containing 10 mg / L or more of L-glutamine.

The purpose of the present invention is to provide a novel beer-flavored non-alcoholic beverage in which flavor richness, and the harshness and astringency in the aftertaste are improved. According to the present invention, provided is a beer-flavored non-alcoholic beverage containing furfural and / or 5-methyl furfural, wherein the furfural concentration is 0.02 ppm to 70 ppm, the 5-methyl furfural concentration is 0.01 ppm to 70 ppm, and a real extract is 2.0 mass% or more. The present invention is advantageous in that, by containing furfural and / or 5-methylfurfural within a predetermined concentration range in a beer-flavored non-alcoholic beverage, it is possible to provide a beer-flavored non-alcoholic beverage in which flavor richness, and the harshness and astringency in the aftertaste are improved, and it is possible to meet diverse preferences and needs of consumers.

To provide a beer-flavored beverage having an excellent taste and little astringency, while having a reduced content of purines. [Solution] A beer-flavored beverage having a purine content of 15 ppm or less and a peptide content of 35 to 50 kDa molecular weight of 1.5 to 50 ppm.

To provide a production method of a composition containing a yeast cell wall-derived decomposition product capable of improving the solubilization rate and dispersion stability of a yeast cell wall, having high working efficiency and production efficiency without requiring an operation of separating and removing insoluble fractions of the yeast cell wall at low cost; and to provide a composition containing a yeast cell wall-derived decomposition product with excellent solubility and dispersion stability, a beer-like aroma-imparting composition containing the composition containing the yeast cell wall-derived decomposition product, food / beverages containing the composition containing the yeast cell wall-derived decomposition product, and a palatability improver for pet food.SOLUTION: Provided is a beer yeast cell wall-derived decomposition product containing an ethyl caproate and an ethyl caprylate, and further containing at least one compound selected from an ethyl caprate, a phenylethyl alcohol and a capric acid, and having a volume of deposit when measured under specific measurement conditions, of 50 mL or less.SELECTED DRAWING: Figure 3

To provide a novel flavor enhancer. [Solution] A flavor enhancer containing one or more compounds selected from group A below as an active ingredient. A method for improving the flavor of a flavor-imparting composition, comprising the step of adding one or more compounds selected from group A below to the flavor-imparting composition. A method for improving the flavor of a consumer product, comprising the step of adding one or more compounds selected from group A below to the consumer product. (Group A) cis-2,3-dimethylthirayran, trans-2,3-dimethylthirayran, 2,2,3-trimethylthirayran, 2,2-dimethylthirayran

To provide a low-alcohol beer-flavored beverage with an alcohol concentration of less than 1 v / v%, in which gunpowder and chemical odors are suppressed and no sticky or powdery feeling remains on the tongue after drinking. [Solution] A low-alcohol beer-flavored beverage with an alcohol concentration of less than 1 v / v%, having a β-phenethyl alcohol concentration of 9 to 50 ppm, an ethyl acetate concentration of 0.2 to 15 ppm, and an isoamyl alcohol concentration of 1 to 60 ppm, and containing components derived from dealcoholized wort ferment.

To provide a novel beer-flavored fermented beverage that has a good aroma and taste while having a reduced sugar concentration. [Solution] The present invention provides a beer-flavored fermented beverage having a carbohydrate concentration of 1.5 g / 100 mL or less, a malt usage ratio of 50% to 100%, and a hydrogen sulfide concentration of 0.2 ppb or more. The malt usage ratio of the beer-flavored fermented beverage of the present invention is preferably 60% to 100%. Furthermore, the carbohydrate concentration is preferably 0.5 g / 100 mL or less.

To provide a non-alcoholic beer-like beverage with a complex flavor and a long-lasting, satisfying taste characteristic of beer. [Solution] A non-alcoholic beer-like beverage containing highly hydrophobic aroma components with a LogP of 3.0 to 4.3 and a total polyphenol concentration of 20 to 180 ppm.

The invention discloses a solid beer-flavor effervescent tablet and a preparation method thereof. The solid beer-flavor effervescent tablet comprises an acid source, an alkali source, a beer-flavor matrix, a sweetening agent, a filling agent, a nutrition enhancer and a processing aid, wherein the acid source comprises anhydrous citric acid, and the alkali source comprises sodium bicarbonate; the beer flavor matrix comprises malt flour, a humulus lupulus extract and a flavor enhancer, and the flavor enhancer comprises flavor essence and concentrated guava juice; the nutrition enhancer comprises vitamin B, mineral salt and an amino acid composition. According to the invention, rich and pure beer flavor and rich, fine and lasting foam can be generated after the beer is disintegrated in water, and the beer has good portability and long shelf life, and has a nutrition supplementing function.

Compositions in the form of an oil-in-water emulsion composition include an oil phase that includes a flavorant; and a continuous aqueous phase that includes water, a preservative and a phospholipid emulsifying agent, and optionally an emulsifier adjuvant; wherein the phospholipid emulsifying agent includes a low content of primary ammonium functional groups.

The invention relates to the technical field of hippophae rhamnoides fruit craft beer, and discloses a hippophae rhamnoides fruit craft beer production process which comprises five steps of fresh hippophae rhamnoides fruit pretreatment, sterilization and corrosion prevention, sugar degree adjustment, fermentation treatment and post-treatment. In the pretreatment stage, clear fruit juice is obtained through centrifugal impurity removal, chemical and biological step-by-step deacidification, compound pectinase enzymolysis and light-shielding clarification; medium and low temperature pasteurization is adopted for sterilization, and a food-grade preservative reagent is matched to guarantee safety; the sugar degree is accurately regulated and controlled in batches by using compound saccharides to meet the fermentation requirements; the fermentation adopts a low-temperature mode and yeast-lactic acid bacteria combined biological deacidification, and beta-glucosidase and a nano-scale SiO composite reagent are added to optimize the flavor; the finished product is obtained through purification, dynamic clarification, low-temperature freezing, filtering and filling after post-treatment, and VC and EDTA-2Na are compounded in the whole process to prevent browning. The process overcomes the pain points of high acid, low sugar, non-enzymatic browning and the like of the sea-buckthorn, realizes synergy of fruit fragrance and beer flavor, remarkably improves the fermentation efficiency and the yield of finished products, is suitable for industrial production, and retains the nutrition and original flavor of the sea-buckthorn.

To provide a fermented beverage that can suppress the degrees of discoloration and fading with time after its production.SOLUTION: A fermented beverage contains colored wort fermentation liquid. There is also provided a method for producing a colored wort fermentation liquid-containing fermented beverage, or a method for preventing the color fading of a colored wort fermentation liquid-containing fermented beverage, wherein the coloring components are added in the preparation step of unfermented liquid.SELECTED DRAWING: Figure 1

Provided is a beer-flavored beverage having an alcohol content of 10.0 (v / v)% or more, a real extract concentration of 10.5 (w / w)% or more, and an ethyl caprylate content of 25 ppb by mass or more.

The invention relates to the technical field of beer brewing processes and particularly discloses a process formula for brewing beer from herbal coffee beans. The invention discloses a formula for brewing beer with herbal coffee beans. The beer is prepared from the following raw materials in percentage by weight: 50-70% of malt, 15-25% of rice, 15-25% of herbal coffee beans and 0.3-0.7% of hops. The preparation method comprises the following steps: S1, pretreatment of herbal coffee beans; s2, crushing the raw materials; s3, performing saccharification and gelatinization; s4, filtering and boiling; s5, performing fermentation; and S6, packaging: carrying out after-ripening treatment on the wine liquid, washing bottles, checking the bottles, loading the wine, checking the wine, sterilizing, checking the wine for the second time, storing labels and boxing to obtain finished products. The technological formula for brewing beer with herbal coffee beans can be used for industrial scale production of special beer with unique herbal coffee flavor, and has the advantages of high brewing efficiency, novel and unique product flavor, good stability, good quality uniformity and long shelf life.

The present application relates to methods, systems, and compositions for food coloring. Embodiments of the present application can include methods and systems for mixing tea leaves with water to form a feed slurry; treating the feed slurry to at least partially remove tea essence from the feed slurry to obtain a tea extract containing a predetermined amount of one or more aroma or flavor; and adjusting the color of the tea extract to obtain a colorant having a predetermined color-related characteristic, wherein the colorant is added to a food product in a predetermined amount to adjust the color of the food product. Embodiments can also include a coloring composition that can include a dry tea extract, wherein the essence in the dry tea extract has been removed to a predetermined amount, and the color of the dry tea extract has been adjusted to have a predetermined color-related characteristic.

A water kefir starter culture comprising either an isolated Bifidobacterium sp. nov, (isolated WK012_4_13) strain or an isolated Bifidobacterium sp. nov (WK041_4_12) (now assigned its official name of Bifidobacterium aquikefiricola) and one or more of a yeast, an acetic acid bacteria, and a lactic acid bacteria.

To provide a low-alcohol beer-flavored beverage having a good balance of sourness, bitterness and sweetness, a complex taste and satisfying drinking sensation like beer, and reduced drool smell and potato smell. [Solution] A low-alcohol beer-flavored beverage containing less than 40 μg / L of linalool, more than 30 mg / L and less than 170 mg / L of acetic acid, and components derived from fermented wort liquid.

Provided is a beer-flavoured beverage which has a total nitrogen amount of 5-85mg / 100mL or less, a bitterness of 5-35BUs, includes 85-850mg / L of malic acid, and uses corn grits as a raw material.

A container assembly (10) for retaining a liquid (13) during aging of the liquid (13) is configured to selectively receive and retain a flavor insert (18) that is configured to impart a flavor on the liquid (13). The container assembly (10) includes a container body (12), an insert retainer assembly (16), and a key lock (970). The container body (12) defines a chamber (12A) which is configured to receive and retain the liquid (13). The insert retainer assembly (16) is positioned within the chamber (12A). The insert retainer assembly (16) is rotatably coupled to the container body (12). The insert retainer assembly (16) includes an insert retainer (748) that is configured to receive and retain the flavor insert (18). The key lock (970) is selectively coupled to the insert retainer assembly (16) to inhibit relative rotation between the insert retainer assembly (16) and the container body (12).

The invention relates to a method for selectively separating at least one apolar organic substance, having the steps of: (a) providing a starting mixture (10) which contains at least one organic substance (1) comprising at least one apolar group and optionally a solvent (3; 4; 40), (b) bringing the starting mixture into contact with at least one cyclodextrin (2), thereby obtaining a cyclodextrin-aromatic substance complex (12), and optionally (c) separating the complex (12) from the liquid phase and (d) treating the separated complex (12), in particular enzymatically, and optionally filtering the resulting mixture, wherein a composition (6) loaded with at least one organic substance comprising at least one apolar group is obtained. The invention also relates to a composition (6) loaded with at least one organic substance (1) comprising at least one apolar group and to the use of said composition (6) in order to introduce at least one apolar organic substance (1) into a food, a luxury food, cosmetic product, or pharmaceutical product.

Systems and processes relate to separating organic compounds using filtration. More specifically, the systems and methods relate to separating ethanol from alcoholic beverages, and the methods include a filtration step and a permeate separation step. In the filtration step, the method can include passing an alcoholic beverage containing water, ethanol, and flavor components through a filtration system including a semipermeable membrane with a desired molecular weight cutoff, applying pressure to the filtration system, thereby selectively allowing ethanol and water to pass through the semipermeable membrane to provide a first permeate. In the permeate separation step, the first permeate can be directed to a membrane contactor including two or more internal contactor membranes, where a first side of the contactor membrane contacts the permeate and a second side of the contactor membrane contacts a carrier gas.

To provide an alcoholic beverage that achieves reduction in stimulation from alcohol and / or an odd flavor of alcohol after drinking.SOLUTION: An alcoholic beverage includes cinnamaldehyde and / or terpinyl acetate.SELECTED DRAWING: None

The present invention relates to the use of yeast hulls to treat the defect known as "mouse taint" in fermented beverages such as wine. The invention also relates to a method for preparing a fermented beverage comprising a step during which a fermented and / or fermentable beverage is brought into contact with yeast hulls. Treatment with yeast hulls makes it possible to reduce the concentration of molecules known to be responsible for the occurrence of mouse taint in wine.

The present application relates to the technical field of liquor sets, and specifically relates to an unblended liquor and assembly convenient for liquor mixing, and a liquor mixing method for improving liquor tasting culture. The unblended liquor convenient for liquor mixing comprises a liquor bottle. The upper portion of the inner cavity of the liquor bottle is a liquor mixing cavity, wherein the liquor mixing cavity is used for providing an expansion space for a drinker to perform liquor mixing as desired, and for accommodating liquor mixing liquids. The lower portion of the inner cavity of the liquor bottle is an unblended liquor cavity, wherein unblended liquor is packaged in the unblended liquor cavity. The outer sidewall of the liquor bottle is circumferentially provided with at least one set of liquor mixing scales. In the present application, the unblended liquor cavity is used for accommodating the unblended liquor and the liquor mixing cavity is used for accommodating the liquor mixing liquids, so that the drinker can directly perform liquor mixing in the liquor bottle by using the unblended liquor as the base liquor, and no additional liquor mixing tool is needed. The drinker can determine the making time and drinking time of cocktail as desired without being limited by place. A liquor accommodating assembly can be used for matching the liquor with various different tastes as desired to meet the requirements of the user, has a simple structure, and is easy to operate and carry, thus making the liquor mixing process more convenient.

Compositions in the form of an oil-in-water emulsion composition include an oil phase that includes a flavorant, and optionally an emulsifier adjuvant; and a continuous aqueous phase that includes water, an emulsifier adjuvant and an emulsifying agent, wherein the oil-in-water emulsion composition is substantially free of weighting agents and gum acacia.

To provide a beer taste beverage by which it is difficult to feel an unsuitable feeling of satiety.SOLUTION: A beer taste beverage is one in which a proline content is 15-75 mg / 100 mL, a total polyphenol amount is 60-200 mass ppm, a pyroglutamic acid content is 50-300 mg / L, and an appearance fermentation degree is 70.0-95.0%. Also provided are a method for manufacturing a beer taste beverage, and a flavor improvement method for a beer taste beverage which includes adjusting a specific component content and an appearance fermentation degree.SELECTED DRAWING: None

The present application relates to the technical field of turbid beer processing, and particularly relates to a sweet corn turbid craft beer and a production process thereof, and the present application is characterized by a unique process combination: completely replacing hops with baked corn silk in the boiling stage, and adding special processed fresh sweet corn juice in the late fermentation stage, supplemented with a small amount of dry hops, to build a new turbidity system, solve the technical problem that traditional turbid beer relies on a large amount of dry hops to form and stabilize the turbidity system, resulting in strong hop aroma and bitterness completely dominating the beer flavor, and being unable to highlight the characteristic flavor of fruits and vegetables and other auxiliary materials; the fresh sweet corn juice of the present application is added with liquid oil during preparation to form a turbidity system formed by homogenizing the fresh sweet corn juice and the liquid edible oil to form stable oil droplets; the flavor target of 'corn aroma prominent, malt aroma obvious, flavor coordinated, and obvious sweet corn sweetness' is achieved, and the fresh natural flavor of sweet corn is perfectly presented.