Sake imitation prepared from single component

A technology for imitation and sake, which is applied in the field of sake imitation prepared from a single component, which can solve the problems of time-consuming, high cost, and harsh harvesting

Pending Publication Date: 2022-04-22
艾娃食品实验室股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional methods of producing alcoholic beverages are often time-consuming and costly, involving harvesting demanding crops followed by processing, fermentation and aging steps
Every component of traditional processes has inherent variability and risks, including climate, crop disease and pollution, which can lead to inconsistencies in such methods and the products they result from

Method used

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  • Sake imitation prepared from single component
  • Sake imitation prepared from single component
  • Sake imitation prepared from single component

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0283] Embodiment 1 is a sake replica comprising:

[0284] ethanol;

[0285] water; and

[0286] One or more additional volatile organic compounds (VOCs), wherein the one or more additional VOCs include at least one compound selected from the group consisting of 1,4-cineole, 1-decanol, 2 ,4,6-trimethylphenol, 2-acetyl-1-methylpyrrole, 2-ethyl-3(5 or 6)-dimethylpyrazine, 2-ethyl-3-methylpyrazine , 2-isopropyl-4-methylthiazole, 2-methoxy-3-(1-methylpropyl)pyrazine, 2-methoxy-4-methylphenol, 2-methoxy- 4-Propylphenol, 2-methylbutyl acetate, 2-methylbutyl isovalerate, 2-nonanol, 3-carene, 3-methylthiohexyl acetate, 3-phenylpropanal, 4,5,6,7-tetrahydro-3,6-dimethylbenzofuran, 4-terpineol, 4-mercapto-4-methyl-2-pentanone, 5-methyl-2-benzene 2-hexenal, acetoin, α-ionone, allyl heptanoate, α-pinene, amyl alcohol, amyl butyrate, anisyl acetate, anisyl butyrate, b-caryophyllene, Benzyl Acetate, Benzyl Benzoate, Benzyl Butyrate, Benzyl Formate, Benzyl Propionate, β-Ionone, Butyryl L...

Embodiment approach 2

[0287] Embodiment 2 is the sake replica according to embodiment 1, wherein the one or more additional VOCs do not include at least one compound selected from the group consisting of 2,3-pentanedione, 1-octanol, 2 -Heptanone, 2-Nanone, 5-Methylfurfural, Benzaldehyde, Benzyl Alcohol, Butyl Acetate, Butyraldehyde, Citronellol, Diethyl Succinate, Ethyl Isobutyrate, Ethyl Lactate, Propionic Acid Ethyl ester, ethyl trans-2-butenoate, ethyl (methylthio)acetate, γ-enantholactone, γ-caprolactone, γ-octyl lactone, hexanol, isopentyl caproate, Isobutyl acetate, isobutyraldehyde, isobutyric acid, isovaleric acid, methionoacetate, methyl acetate, nonanoic acid, phenylacetaldehyde, propionaldehyde, propionic acid, propyl acetate, and propyl butyrate .

Embodiment approach 3

[0288]Embodiment 3 is a sake replica comprising:

[0289] ethanol;

[0290] water; and

[0291] One or more additional VOCs, wherein the one or more additional VOCs do not include at least one compound selected from the group consisting of 1-octanol, 2,3-pentanedione, 2-heptanone, 2-Nanone, 5-Methylfurfural, Benzaldehyde, Benzyl Alcohol, Butyl Acetate, Butyraldehyde, Citronellol, Diethyl Succinate, Ethyl Isobutyrate, Ethyl Lactate, Ethyl Propionate, Trans Formula - 2-butenoic acid ethyl ester, (methylthio) ethyl acetate, γ-enantholactone, γ-caprolactone, γ-octyl lactone, hexanol, isoamyl caproate, isobutyl acetate , Isobutyraldehyde, Isobutyric Acid, Isovaleric Acid, Methionyl Acetate, Methyl Acetate, Nonanoic Acid, Phenylacetaldehyde, Propionaldehyde, Propionic Acid, Propyl Acetate, and Propyl Butyrate.

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PUM

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Abstract

Provided herein are materials and methods for preparing sake simulations from a single component.

Description

[0001] Cross References to Related Applications [0002] This application claims priority to US Provisional Application Serial No. 62 / 861,146, filed June 13, 2019, which is hereby incorporated by reference in its entirety. technical field [0003] This article relates to materials and methods for preparing sake from individual components. Background technique [0004] Traditional methods of producing alcoholic beverages are often time-consuming and costly, involving harvesting harsh crops followed by processing, fermentation and aging steps. Every component of traditional processes has inherent variability and risks, including climate, crop disease and pollution, which can lead to inconsistencies between such methods and the products they result from. Using traditional methods of sake production requires difficult control over variability and often involves adulterating ingredients in the final product to mask flaws. Contents of the invention [0005] This article is bas...

Claims

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Application Information

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IPC IPC(8): A61K35/586A61K35/60A61K36/8962
CPCC12G3/04C12G3/06Y02E50/10
Inventor J·C·德科隆贡M·C·楚E·C·贝斯威克J·伦德奎斯特J·A·詹斯特赞布斯基L·P·席尔瓦
Owner 艾娃食品实验室股份有限公司
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