314results about "Beer brewing" patented technology

To provide a method for enhancing the bacteriostatic property of a beer-like beverage without the need of lowering pH and without the need of maintaining the amount of hop used or an alcohol concentration high.SOLUTION: A method for enhancing the bacteriostatic property of a beer-like beverage, comprising containing eugenol.SELECTED DRAWING: None

The purpose of the present invention is to provide a novel beer-flavored fermented beverage in which the purine concentration is reduced and the deterioration in flavor due to the reduction in purine concentration is improved. The present invention provides a beer-flavored fermented beverage having a purine concentration of 35,000 ppb or less, an adenosine concentration of 15,000 ppb or less, or a guanosine concentration of 56,000 ppb or less, wherein the 5-methylfurfural concentration is 10 ppb or more.

The invention discloses a strain of saccharomyces cerevisiae CPJ-02 with high acid resistance, high ethanol content and strong ester aroma generation and application of the saccharomyces cerevisiae CPJ-02, the strain of the saccharomyces cerevisiae CPJ-02 has been preserved in China Center for Type Culture Collection on June 27, 2024; the preservation number of the strain is CCTCC NO: M 20241388. The saccharomyces cerevisiae CPJ-02 strain is milky white to faint yellow after being cultured on a YPD solid plate for 48 hours, the surface is dry and matte, the texture is slightly rough, and the colonial morphology is round. The saccharomyces cerevisiae CPJ-02 strain has prominent high ethanol tolerance, and still has activity greater than or equal to 92% in a 12% ethanol environment; and the fermentation product is rich in aroma and high in ethyl caprylate and phenethyl alcohol content, more than or equal to 25 volatile substances are detected by GC-MS (gas chromatography-mass spectrometry), and the fermented product is rich in fruit fragrance and has ester flower fragrance. The saccharomyces cerevisiae CPJ-02 strain is suitable for production of high-concentration wines and directional production of low-concentration healthy fermented beverages, fermented foods and aroma compounds.

The purpose of the present invention is to provide a beer-taste alcoholic beverage having a rich flavor, a favorable aftertaste, and a favorable amount of flavor. The present invention provides: a beer-taste alcoholic beverage in which the total concentration of free carboxymethyllysine (CML), free carboxyethyllysine (CEL), and free methylglyoxal-derived hydroimidazolone-1 (MG-H1) is 280-1,400 ppb; and a beer-taste alcoholic beverage in which the total concentration of free CML, free CEL, and free MG-H1 is 280-1,600 ppb, the total concentration of bound CML, bound CEL, and bound MG-H1 is 150-900 ppb, and the bound CML, the bound CEL, and the bound MG-H1 are included in a peptide fraction having a molecular weight of 1,060-3,080 Da (gel filtration method for HPLC analysis).

The invention relates to efficient extraction equipment and an extraction method for pepper flavor substances in pepper beer production. The device comprises an extraction device body and a control system, the body is provided with a feeding mechanism and an extraction mechanism, and the feeding mechanism is composed of a pulverizer and a vibration separation device and can pulverize and screen pepper; the extraction mechanism uses a COsolution and wort to extract pepper, the control system comprises a flavor fingerprint spectrum database, a machine learning model and a real-time control unit, and intelligent regulation and control of the extraction process can be realized. The extraction method comprises the steps of raw material sensing, AI decision making, accurate execution, in-situ continuous extraction, closed-loop feedback and the like. By optimizing the extraction process and the equipment structure, the extraction efficiency can be improved, the flavor consistency of beer is ensured, and the energy consumption and the cost are reduced.

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.

The purpose of the present invention is to provide a novel beer-flavor fermented alcoholic beverage which has a reduced sugar concentration and a good balance between taste strength and aftertaste. The present invention provides a beer-taste fermented alcoholic beverage having a saccharide concentration of 2.5 g / 100 mL or less, the beer-taste fermented alcoholic beverage having a glycine concentration of 5.5 mg / L or more, an alanine concentration of 4.4 mg / L or more, and a total concentration of glycine and alanine of 10 mg / L or more and 180 mg / L or less.

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.

The invention discloses breeding of a pichia kluyverovii strain with high yield of beta-lyase and application of the pichia kluyverovii strain in beer fermentation, and belongs to the technical field of bioengineering. The pichia kluyveri B21 is preserved in the China General Microbiological Culture Collection Center, and the preservation number of the pichia kluyveri B21 is CGMCC (China General Microbiological Culture Collection Center) No.34028. The strain can produce high-yield beta-lyase, and the beta-lyase is catalyzed to produce volatile mercaptan and endows beer with fruity flavor. The contents of ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl nonanoate, ethyl caprate, phenethyl acetate, linalool and nerol generated by the pichia kluyveri B21 in a hops simulated culture medium are relatively high, and the volatile substances can increase the fruit fragrance and flower fragrance of beer and enrich the flavor of the beer. The pichia kluyveri B21 is expected to be added into production of other food and beverages so as to enrich flavor substance components.

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 new beer-taste fermented beverage improved in deterioration of flavor caused by reduction of sugar concentration while reducing the sugar concentration.SOLUTION: According to the present invention, there is provided a beer-taste fermented beverage having a saccharide concentration of 2. 0g / 100mL or less, wherein the beer-taste fermented beverage has a 5-methylfurfural concentration of 10ppb or more. The malt usage ratio of the beer-taste fermented beverage of the present invention can be 25% or more and 100% or less.SELECTED DRAWING: None

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

The present application generally relates to the use of a non-conventional sourdough yeast strain as the dominant yeast strain in combination with lactic acid bacteria in a brewing process. In particular, the present application relates to a method of brewing beer wherein a wort is fermented with a Kazachstania yeast and a lactic acid bacteria; and / or a sourdough, wherein the sourdough comprises a non-Saccharomyces yeast species, particularly a Kazachstania yeast, as the dominant yeast species, and at least one lactic acid bacteria species.

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 low-alcohol, beer-tasted beverage having a superior beer-like aroma and taste at the "top" (i.e., immediately upon drinking), with enhanced complexity derived from brewing.SOLUTION: A non-alcohol, beer-tasted beverage includes an aroma and taste composition containing: 0.0475 ppb or more of myrcene; 0.000475 ppb or more of β-ionone; 5.8125 ppb or more of linalool; 0.7025 ppb or more of citronellol; 0.115 ppb or more of geraniol: and 0.09 ppb or more of α-eudesmol.SELECTED DRAWING: None

To provide a beer-flavored fermented alcoholic beverage with a reduced sensation of prickliness in a mouth.SOLUTION: A beer-flavored fermented alcoholic beverage has a total pyrazine content of 10 ppb or less in the beverage, with a total furan content of 1100 ppb or more.SELECTED DRAWING: None

The present invention relates to a method for mimicking or enhancing the alcohol perception or flavour of a consumable preparation by using at least one component (S) which is selected from the group comprising stilbene, stilbene derivatives, plant extract containing stilbene and / or at least one stilbene derivative, or a mixture thereof, and in particular bringing a consumable preparation into contact with such at least one component (S).

To cause a dried fruit, when a lid of a container is removed, to: float up to a liquid surface of a carbonated beverage while maintaining a horizontal orientation; or float while maintaining a horizontal orientation to be caught in a horizontal direction at an upper portion of the container.SOLUTION: Provided is a method for producing a packaged beverage in which a carbonated beverage and a dried fruit are placed in a container, and, when the lid of the container is removed, the dried fruit floats to the surface of the carbonated beverage while remaining substantially horizontal. The method for producing a packaged beverage includes: a first step for placing a dried fruit and a carbonated beverage in the container; a second step for then attaching a lid to the container; and a third step for then heating the carbonated beverage to swell the dried fruit.SELECTED DRAWING: Figure 4

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.

Systems and processes are directed to separating organic compounds using filtration. More particularly, systems and methods are directed to separating ethanol from an alcoholic beverage, the method including a filtration stage and a permeate separation stage. In the filtration stage, the method can include passing an alcoholic beverage comprising water, ethanol, and a flavor component through a filtration system that comprises a semipermeable membrane having a desired molecular weight cutoff, applying a pressure to the filtration system, thereby allowing ethanol and water to selectively pass through the semipermeable membrane, to provide a first permeate. In a permeate separation stage, the first permeate can be directed to a membrane contactor that comprises two or more internal contactor membranes, wherein a first side of the contactor membranes is contacted with the permeate, and a second side of the contactor membranes is contacted with a carrier gas..

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.