1402results about "Beer brewing" patented technology

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as rubisco protein, rubiscolin, rubiscolin derivatives, ACE inhibitory peptide, and combinations thereof. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

The present invention relates generally to sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition, and at least one preservative. The present invention also relates to sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.

Beverages comprising rare sugars and sweetness enhancers are provided herein, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding a sweetness enhancer in a concentration at or below its sweetness recognition threshold. Beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios.

Rebaudioside M compositions with improved aqueous solubility and methods for preparing the same are provided herein. The rebaudioside M compositions include (i) disordered crystalline compositions comprising rebaudioside M and rebaudioside D, (ii) spray-dried compositions comprising rebaudioside M, rebaudioside D and steviol glycoside mixtures and/or rebaudioside B and/or NSF-02, (iii) spray-dried compositions comprising rebaudioside M, rebaudioside D and at least one surfactant, polymer, saponin, carbohydrate, polyol, preservative or a combination thereof. Sweetened compositions, such a beverages, containing the rebaudioside M compositions with improved water solubility are also provided herein.

The present invention refers to a chewable and/or edible product for pets and other animals, especially for companion animals, mainly composed of a fibrous collagenous matrix, formed into any shape or design. This product is natural and harmless, and its water content is such that it can be supplied to the animal as a dry, semi-wet or wet product with the desired texture, according to the specific habits and preferences of a wide range of animals. This product, as well as stimulating the chewing activity in the animal, also functions as a vehicle to administer water or nutritive, preventive or therapeutic substances to the animal. The invention also refers to the use of fibrous collagen to prepare this product, and a fibrous collagen matrix formed in any shape or three-dimensional design. Finally, the invention refers to a method to manufacture this product.

The present invention relates to production of non-alcoholic beverage enriched with ¹H₂¹⁶O in comparison with typical non-alcoholic beverage composition. This is provided by addition to alcoholic beverage highly pure light water comprising ¹H₂¹⁶O from about 99.76% to about 99.99% by weight of water, while the content of ¹H₂¹⁶O in typical water is no more than 99.575 by weight of water. According to the present invention non-alcoholic beverage enriched with ¹H₂¹⁶O in an amount no less than 99.76% by weight of water, includes drinking water, table drinking water, mineralized water, mineral water, mineral table water, treatment-prophylactic mineral water, mineral-medicinal water; blended beverage which is table beverage, beverage for special purposes, refreshing beverage, cool beverage, tonic, lemonade, non-alcoholic cocktail; and beverage which is juice, nectar, kissel, mors, tea, kvass, non-alcoholic beer. The taking non-alcoholic beverages enriched with ¹H₂¹⁶O, wherein the content of ¹H₂¹⁶O is no less than 99.76% by weight of water of said non-alcoholic beverage prepared in accordance with present invention improves human wellness and life quality.

The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.

The invention relates to a beer produced from materials of 1-7 degree beerwort produced with a common beer production method, fresh fruit and vegetable juice, healthcare plant juice, traditional Chinese medicine extract, vitamins, a microelement mineral preparation, a foam stabilizer, and ethanol, which are blended according to a certain weight ratio. The lady beer provided by the invention has characteristics of digestion and absorbance promoting, beautifying, toxin expelling, freckle reducing, weight reducing, aging resisting, fatigue resisting, bowel loosening, constipation relieving, metabolism balancing, endocrine regulating, blood sugar reducing, and blood fat reducing. The contents of beerwort and ethanol in the beer are low. With the lady beer, original flavors of beer are preserved, abundant nutrients are provided, beer belly is not caused with long-term drinking, obesity is not caused, and a good healthcare effect is provided. The application scope of the lady beer is wide, and the lady beer is especially suitable for ladies.

A cap for a water bottle or other liquid container. The cap has a liquid-dissolvable disk in it that dissolves in the water when the bottle is shaken. The preferred cap also has an annular cavity between inner and outer walls in the sidewall of the cap into which the liquid can flow through fluid passageways once the disk is at least partially dissolved.

The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5 times higher than in a hydrolysate of the same protein containing substrate which has been completely hydrolysed to free amino acids, wherein the molar fraction of the at least one free amino acid in the protein hydrolysate is at least 25%; and wherein the Amino Acid Quotient (AAQ) in the protein hydrolysate is at least 10%. These protein hydrolysates can be used in the preparation of food compositions, wherein these protein hydrolysates provide for novel and unexpected flavours. Moreover these protein hydrolysates are applicable in personal care applications.

An apparatus and method are provided for formulating and aseptically filling liquid products. A first liquid source includes at least one first liquid component; a second liquid source includes at least one second liquid component; and a container includes a body defining an empty, sterile storage chamber therein that is sealed with respect to ambient atmosphere. The container is introduced into a sterile filling chamber. A first filling member coupled in fluid communication with the first liquid source is placed in fluid communication with the storage chamber of the container located in the sterile filling chamber, and the first liquid component is aseptically introduced through the first filling member and into the storage chamber. A second filling member coupled in fluid communication with the second liquid source is placed in fluid communication with the storage chamber of the container located in the sterile filling chamber, and the second liquid component is aseptically introduced through the second filling member and into the storage chamber and, in turn, the first and second liquid components are combined into a liquid product formulation within the sterile chamber of the container. The first and second filling members are withdrawn from fluid communication with the storage chamber of the container located within the sterile filling chamber, and the filled storage chamber is sealed with respect to ambient atmosphere to hermetically seal the liquid product formulation within the storage chamber of the container.

The present invention provides a process for producing a colored structured protein product with protein fibers that are substantially aligned and the resultant product. Specifically, the plant protein is combined with a colorant and extruded, forming a colored structured protein product with protein fibers that are substantially aligned and the resultant product.

The invention relates to a fruit-plant perfume material-edible flower combined beer. During the production process of the existing beer, the fruits, the plant perfume materials and the edible flowers are added for co-production of the beer; or the effective ingredients of the fruits, the plant perfume materials and the edible flowers are extracted and mixed with the beer produced in the conventional process, so that the obtained beer product is unique in taste and rich in layering. Compared with the conventional beer, the fruit-plant perfume material-edible flower combined beer has the advantages that the foam characteristics and the beer color are improved and the special and rich perfume is provided, so that the drinker has a sweet-scented feeling and a sweet feeling after taste; and meanwhile, the fruit-plant perfume material-edible flower combined beer has a health-care effect.

Products comprising labile compounds, such as polyunsaturated fatty acids, and having first and second encapsulants are disclosed. A first encapsulant can be a spray dried coating and the second encapsulant can be a prill coating. Methods of making the same are provided.

The invention provides a method for preparing beer by using pomelo. It comprises following steps: washing pomelo, removing epiderm (or not) and bad part, separating pulp from peel, cleaning peel, cutting peel, adding water and grinding, controlling temperature, adding proper amount of acid and stirring evenly, adding enzyme and getting peel enzyme reaction liquid, beating pulp, removing seed and getting pulp slurry, adding proper amount of acid and stirring, adding enzyme and getting pulp enzyme reaction liquid; mixing peel enzyme reaction liquid with pulp enzyme reaction liquid according to a certain proportion, stirring evenly and getting pulp slurry enzyme reaction liquid, filtering and getting pomelo clear juice; mixing filtered pomelo clear juice with brewed beer, loading, sealing, disinfecting, cooling, packing and getting pomelo beer; or mixing pomelo enzyme reaction liquid with prepared cereal mash, boiling, cooling, injecting yeast and preparing with beer processing steps and getting fermented pomelo beer.

Chewy confectionery products, and processes for producing said products, are provided as delivery systems for minerals such as calcium. The carbohydrates of the fortified confectionery products comprise at least one reducing sugar and one non-reducing sugar in a preferred ratio of about 1:0.2 to about 1:1 reducing sugar:non-reducing sugar. The chewy confectionery products offer a matrix for about 0.2 wt. % to 45 wt. % of a fortifying component while maintaining a smooth and soft texture.

A process for the production of a frozen food product comprising AFP, wherein the conditions are chosen such that the ice-crystals in the product have an aspect ratio of from 1.9 to 3.

The invention relates to a maca health-care wine and a preparation method thereof. The maca health-care wine is prepared from the following components in parts by mass: 2-10 parts of maca functional extract, 0.1-5 parts of kudzu root functional extract and 85-97.9 parts of wine. The preparation method comprises the following steps: by using maca and kudzu root as raw materials, preparing maca andkudzu root functional extracts by a normal-temperature ultrasonic extraction technique, proportionally adding the extracts into wine in the form of solid dry powder or concentrated solution, filtering, sterilizing, and filling. The method is suitable for preparing maca health-care wines from white wine, yellow wine, wine, beer and fruit wine, and has the advantages of simple production technique and quantitative and controllable effective components; and the maca health-care wine not only performs the multiple health-care functions of maca, but also reduces the injury of alcohol on the human body by using the effective components in kudzu root. The maca health-care wine provided by the invention has the effects of relieving fatigue, resisting pressure, resisting radiation, improving the immunity, enhancing the sexual function, adjusting the incretion, improving the sleep, lowering the blood fat, postponing senility, protecting the liver and the like. The maca and kudzu root functionalextracts enhance the bioavailability of the respective functional components, and therefore, the maca health-care wine has wide application prospects in the aspect of preventing and improving sub-health.

An orally or parenterally administered composition for reducing the storage of lipids in a human, the composition comprising: an effective amount of hydroxycitric acid; an effective amount of carnitine; an effective amount of biotin; an effective amount of one or more gluconeogenic substrates selected from the group consisting of: aspartate, lactate, glycerol, and a gluconeogenic amino acid or alphaketo analogue thereof; an effective amount of eicosapentanoic acid; and an effective amount of one or more ingredients selected from the group consisting of: medium chain triglycerides (MCT) with fatty acid backbones containing 6 to 14 carbon atoms or their individual fatty acid analogues or metabolic precursors, sesame seeds or derivative products, sesamin and/or its epimer episesamin, caffeine, forskolin, 7-keto dehydroepiandrosterone (7-keto DHEA), green tea extract containing epigallocatechingallate (EGCG), capsaicum, and 5-hydroxytryptophan (5-HTP). The supplement may also be combined with a food, beverage, condiment, spice or salad dressing base to provide a food, beverage, condiment, spice or salad dressing product designed to reduce lipid storage.