464results about "Beer brewing" patented technology

Systems and methods for releasing one or more non-gaseous remediating components into a packaged beverage upon opening of the packaged beverage are provided herein. For example, a cartridge includes a cap that is releasably secured to a top end of a cylindrical body. The cylindrical body may include an inner chamber and an outer chamber. The outer chamber may fill with dissolved gas when the outer chamber reaches a pressure equilibrium with the packaged beverage. The cap may include a pinhole orifice configured to restrict fluid flow between the outer chamber and an environment external to the cartridge such that when the packaged beverage is opened, the pinhole orifice restricts the gas within the outer chamber from flowing to the external environment, thereby causing the cap to decouple from the top end of the cylindrical body and release the remediating components housed in the inner chamber into the packaged beverage.

The invention relates to a taste regulator as well as a preparation method and application thereof. The taste regulator can inhibit unpleasant tastes such as bitter taste and astringent taste in food. The taste regulator is formed by gathering edible polymers with specific polymerization degree and multivalent ions in a solution through multivalent weak interaction. More specifically, the preparation method of the taste sense regulator comprises the following steps: adjusting a solution of an edible polymer to a specific pH value, carrying out membrane treatment, adding a multivalent ion extract solution filtered by a membrane, and incubating at room temperature for a certain time to obtain the taste sense regulator. The taste modulators can be used in liquid, semi-solid, and solid foods to improve or mitigate unpleasant taste therein. Therefore, the taste regulator is a broad-spectrum bitterness and other peculiar smell inhibitor, and not only improves the sensory quality of food, but also improves the acceptability of people.

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

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

To provide a non-alcoholic beer-like beverage having a refreshing aftertaste characteristic of beer and a long-lasting duration. 【Solution】A non-alcoholic beer-like beverage containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 and having an acid substance concentration of 300 to 3000 mg / L.

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).

To provide a beer-flavored fermented alcoholic beverage that has an enhanced body feeling and also has improved comfort after drinking.SOLUTION: A beer-flavored fermented alcoholic beverage is provided, containing cis-linalool oxide at a concentration of 1 ppb or more and nerol at a concentration of 1.3 ppb or more.SELECTED DRAWING: None

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.

To provide a non-alcoholic beer-like beverage with a long-lasting beer-like richness. 【Solution】A non-alcoholic beer-like beverage containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3 and having a total nitrogen content of 10 to 50 mg / 100 ml.

The invention discloses a rhizoma polygonati extract and application thereof in preparation of a functional alcoholic beverage, and belongs to the technical field of functional alcoholic beverages. The prepared rhizoma polygonati extract can be mixed and dissolved with beer and white spirit, and the rise of uric acid caused by drinking a large amount of beer can be remarkably reduced by drinking the beer added with the prepared rhizoma polygonati extract; the increase of AST and ALT caused by drinking a large amount of white spirit can be remarkably reduced by drinking the white spirit added with the rhizoma polygonati extract prepared by the invention, and the rhizoma polygonati extract can be used for developing beer with the function of reducing uric acid and white spirit with the function of preventing acute alcoholic liver injury; the provided rhizoma polygonati extract does not affect the appearance quality and taste of beer and white spirit, the preparation method is simple and easy to operate, special equipment is not needed, high temperature and high pressure are not needed, the preparation process is safe, toxic and harmful substances are not generated, energy is saved, environment friendliness is achieved, and the method is suitable for large-scale production.

To provide a non-alcoholic beer-like beverage having a long-lasting good aroma. 【Solution】A non-alcoholic beer-like beverage containing a highly hydrophobic aroma component having a LogP of 3.0 to 4.3.

The present invention addresses the problem of providing a beer-flavored beverage with reduced grassy flavor and light aftertaste imparted thereto, a method for producing the same and the like.　The problem can be solved by a beer-flavored beverage satisfying at least one of the following conditions (A)-(C). (A) The content of ethyl 2-methylbutyrate is 15 ppb or more; (B) the content of ethyl isovalerate is 45 ppb or more; and (C) the content of diethyl succinate is 520 ppb or more.

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 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 low alcohol beer-taste beverage that has a reduced iron taste and a beer-like balanced flavor.SOLUTION: A low alcohol beer-taste beverage has an intrinsic extract level of 4-9 w / w%, contains a bitter amino acid of 10-60 mg / 100 ml, and contains a component derived from dealcoholized wort fermented liquor.SELECTED DRAWING: None

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.

The invention discloses a system and method for adding calcium sulfate in beer production, and the system comprises a calcium sulfate storage tank which stores calcium sulfate; the pipe chain lifting device is used for conveying the calcium sulfate in the calcium sulfate receiving hopper corresponding to the calcium sulfate storage tank to the weighing tank; the weighing tank is used for storing calcium sulfate needing to be weighed; the mixing tank is used for mixing the calcium sulfate meeting the preset weight and the brewing water in the mixing tank to obtain a calcium sulfate mixed solution, and the calcium sulfate mixed solution is added into the boiling pot and / or the gelatinization pot through a calcium sulfate adding pump; wherein the calcium sulfate with the preset weight is taken out from the weighing tank, and the preset weight is adjusted according to an automatic control system for beer production. According to the invention, the flavor of the beer is improved.

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