System and method for flavor maturation in food and beverages

Abstract

The present disclosure provides a system for controlling or adjusting fermentation molecules in a food or beverage. The system can include a leaky container, a gas separator in fluid communication with the leaky container, at least one of a pressure control system or a heating control system, and a controller configured to control at least one of a temperature, a pressure, or a time experienced by the food or beverage in the leaky container. The gas separator can be configured to receive fermentation molecules released from the food or beverage via a gas outlet port and selectively separate fermentation molecules comprising lighter molecular weights from fermentation molecules comprising heavier molecular weights.

Description

[0001] Cross-references to related applications

[0002] This application claims priority to U.S. Provisional Application Serial No. 63 / 782,568, filed April 2, 2025, entitled “Systems and methods for flavor maturing in food and beverages,” which is incorporated herein by reference in its entirety; and U.S. Provisional Application Serial No. 63 / 801,304, filed May 7, 2025, entitled “Systems and methods for flavor maturing in food and beverages,” which is also incorporated herein by reference in its entirety.

[0003] Statement on Federally Funded Research

[0004] not applicable Background Technology

[0005] Food and beverages are unique as a means of sustaining human life. Although composed of molecules and prepared using processes such as mixing or heating, food care and preparation are generally not considered chemistry or chemical processing, but rather an art. This is understandable given that eating is an activity of human enjoyment rather than a practical activity of chemical maintenance.

[0006] However, some common food preparation processes involve complex chemical processes. To give just one non-limiting example, fermentation is a complex biochemical process that uses bacteria, yeast, or other microorganisms to break down substances through the action of enzymes. In one example, fermentation can be used to convert sugar into ethanol.

[0007] Although food preparation and processing are designed to produce certain desired end products, undesirable properties or byproducts can also occur. Fermented beverages are complex solutions and suspensions that typically contain dozens to hundreds of molecules. Even highly distilled spirits contain a variety of organic molecules that interact to produce complex flavor characteristics. Over time, these molecules in these complex solutions will react with each other and with the environment to alter their chemical characteristics, changes that are often considered to enhance flavor profiles.

[0008] Therefore, many food processing systems and technologies have been designed to control underlying processes such as fermentation to produce desired compounds and avoid undesirable properties. Others have attempted to remove undesirable aspects from food or beverages that have reached a semi-finished stage. For example, many distilled spirits are filtered and re-filtered to refine the liquid, often with the goal of creating a "smoother" product with less "sharpness." However, even on a large commercial scale, these processes are more of an art than a science. That is, the liquid or other food or beverage is filtered or processed multiple times and may also be stored for extended periods in barrels, earthenware jars, or other permeable or impermeable, reactive or non-reactive containers until a discerning taste judgment determines that the product meets expectations.

[0009] While these processes and technologies can be used to create superior products, they leave room for extensive variability in the products, especially in highly complex foods or beverages, and can potentially take long periods, ranging from days to decades in storage tanks. For example, fermentation, as discussed above, is an example of a common but highly complex biochemical process where changing just a few input or processing variables can produce drastically different final products.

[0010] With this in mind, low-pressure processing has been used to enhance flavor profiles by selectively removing ethyl acetate and other undesirable aromatic molecules from fermented beverages such as beer, wine, spirits (e.g., brown spirits, aged spirits, new spirits, etc.), vinegar, kombucha, and beverages made from fermented products such as brewed coffee and tea. In this process, liquid is introduced into a carefully controlled partial vacuum chamber for several seconds, causing the release of ethyl acetate and other light aromatic molecules. Once processing is complete, the liquid is collected at the bottom of the chamber and pumped back to atmospheric pressure. Similar batch processing can utilize specific residence times ranging from 1 to 60 seconds at the desired vacuum pressure. While low-pressure processing of fermented beverages is effective in removing ethyl acetate and other undesirable homologs, it often results in distorted flavor profiles that may taste “thin” or “artificial” to consumers, and fails to achieve a uniform maturation profile. Any distortion of the beverage’s sensory and olfactory profiles often leads to unfamiliar tastes for consumers.

[0011] Therefore, there is a ongoing need to process food and beverages in a way that allows for selective manipulation or control of their molecular profiles, even after they have undergone complex processes and / or contain complex molecular profiles such as "fermentation molecules." Specifically, there is a need for systems and methods capable of producing well-balanced and uniformly matured food and beverages without the limitations of current low-pressure processing technologies. Summary of the Invention

[0012] This disclosure overcomes the aforementioned disadvantages by providing systems and methods that enable selective manipulation of the molecular spectrum of a food or beverage, even after it has been at least partially prepared, using complex processes such as fermentation or complex molecular spectra containing molecules such as fermentation molecules.

[0013] According to one aspect of this disclosure, a system for controlling or adjusting fermentation molecules in a food or beverage is provided. The system may include a leak container configured to receive a food or beverage containing fermentation molecules. A gas separator may be in fluid communication with the leak container and configured to receive fermentation molecules released from the food or beverage via a gas outlet port, and selectively separate fermentation molecules containing lighter molecular weight molecules from those containing heavier molecular weight molecules. At least one of a pressure control system or a heating control system may be configured to change environmental parameters within the leak container. A controller may be configured to control at least one of temperature, pressure, or time experienced by the food or beverage within the leak container to selectively control or adjust at least one of the amount or balance of fermentation molecules in the food or beverage.

[0014] According to another aspect of this disclosure, a method for controlling or adjusting fermentation molecules in a food or beverage is provided. The food or beverage may be placed in a container. The leakage rate of the container may be controlled to subject the food or beverage to a saturated vapor space within the container. At least one of the pressure or temperature experienced by the food or beverage in the container may be controlled to selectively control or adjust at least one of the amount or balance of fermentation molecules in the food or beverage, and to obtain a food or beverage having treated fermentation molecules.

[0015] According to another aspect of this disclosure, a system for controlling or adjusting fermentation molecules in a food or beverage is provided. Multiple leak containers can be provided to receive the food or beverage. A jetting device can be configured to supply compressed gas to the food or beverage. At least one of a pressure control system or a heating control system can be configured to change environmental parameters within the multiple leak containers. A controller can be configured to control at least one of temperature, pressure, or time experienced by the food or beverage in the multiple leak containers to selectively control or adjust at least one of the amount or balance of fermentation molecules in the food or beverage.

[0016] The foregoing, as well as other aspects and advantages of this disclosure, will become apparent from the following description. In this description, reference is made to the accompanying drawings, which form a part of this document, illustrating preferred configurations of the disclosure. However, such configurations do not necessarily represent the full scope of this disclosure, and therefore the scope of this disclosure should be interpreted with reference to the claims and the contents of this document. Attached Figure Description

[0017] The disclosed technology will be better understood when the following specific embodiments are taken into consideration, and features, aspects, and advantages in addition to those described above will also become apparent. The specific embodiments are referenced to the following figures.

[0018] Figure 1 This is a block diagram of a non-limiting example food processing system based on certain aspects of this disclosure.

[0019] Figure 2 This is a schematic diagram of a food processing system based on this disclosure.

[0020] Figure 3 This is a flowchart of non-limiting example steps of the process according to this disclosure.

[0021] Figure 4 This is a graph showing the concentration of treated molecules in an example beverage containing fermented molecules, obtained from experimental data.

[0022] Figure 5 It was obtained from experimental data and contains fermentation molecules. Figure 4 A graph showing the concentration of treated molecules in an example beverage.

[0023] Figure 6 yes Figure 5 Detailed view of the curve.

[0024] Figure 7 It was obtained from experimental data and contains fermentation molecules. Figure 4 A graph showing the concentration of treated molecules in an example beverage.

[0025] Figure 8 yes Figure 7 Detailed view of the curve.

[0026] Figure 9 yes Figure 7 Detailed view of the curve.

[0027] Figure 10 It is a set of graphs showing the concentration of dissolved oxygen in a food processing system based on different jetting conditions according to this disclosure.

[0028] Figure 11 This is a schematic diagram of a food processing system based on this disclosure.

[0029] Figure 12 This is a schematic diagram of a food processing system based on this disclosure.

[0030] Figure 13 This is a schematic diagram of a food processing system based on this disclosure.

[0031] Figure 14 This is a schematic diagram of a food processing system based on this disclosure.

[0032] Figure 15 This is a schematic diagram of a food processing system based on this disclosure. Detailed Implementation

[0033] This disclosure provides systems and methods for selectively manipulating the molecular profile of a food or beverage after at least partial preparation, even when using complex processes such as fermentation, or containing complex molecular profiles such as "fermentation molecules." As used herein, "fermentation molecule" refers to molecules that are typically found after a fermentation process, whether directly after fermentation or after secondary processes including aging. However, as used herein, foods containing such fermentation molecules do not need to have undergone a fermentation process or be part of a fermentation process.

[0034] As used herein, “flavor maturation” refers to the process by which the molecular profile of a food or beverage evolves over time, resulting in changes in its sensory and olfactory properties. Flavor maturation may depend on the balance of dissolved gases within the food or beverage matrix, which influences the interactions between flavor compounds. In fermented or aged products, gas balance—particularly the ratio of dissolved oxygen, carbon dioxide, nitrogen, and other gases—fundamentally determines how flavor compounds develop and interact. When gas balance is poor, undesirable flavor compounds may dominate, while proper gas balance promotes harmonious flavor development. Flavor maturation also affects the total concentration and the relative proportions of different fermented molecules. Exposing foods and beverages to a low-pressure environment under controlled conditions leads to a decrease in the concentration of certain fermented molecules and changes in the proportions of the remaining fermented molecules to develop desired flavor characteristics that might otherwise take a long time to develop. This disclosure provides systems, methods, manufacturing implementations, and other implementations for the preparation or processing of food or beverages.

[0035] Figure 1 An example food processing system 100 according to one configuration of the present disclosure is illustrated. The food processing system 100 can be used to process foods or beverages containing fermentation molecules by selectively increasing the concentration of homologs in the food or beverage, for example, at a faster rate than conventional food processing systems. Specifically, the food processing system 100 may include multiple substrates, containers, and valves that are selectively controlled to produce foods or beverages with improved flavor characteristics.

[0036] For example, a preliminary holding container 102 may be provided to hold food or beverages to be processed. In some configurations, the preliminary holding container 102 may be provided at a predetermined temperature or pressure. For example, the beverage may be stored at atmospheric pressure. In some configurations, a fluid control valve 104 may be provided at the outlet of the preliminary holding container 102 to direct the beverage flow to a downstream system. The fluid control valve 104 may be operable to control the flow of beverage out of the preliminary holding container 102. In some configurations, the fluid control valve 104 may be selectively opened or closed to allow flow to a processing chamber 106 for food processing. For example, the opening area of ​​the fluid control valve 104 may be controlled to direct the beverage flow at a desired flow rate, temperature, or pressure. The fluid control valve 104 may open intermittently or periodically to direct a desired volume of beverage to the processing chamber 106. In some configurations, the preliminary holding container 102 may be in fluid communication with a device (e.g., a pump) to receive the beverage flow or to propel the beverage flow to a downstream system. In some configurations, the fluid control valve 104 may be connected to an atomizer or nozzle that sprays the beverage into the processing chamber 106. In some configurations, the fluid control valve 104 may be an opening or a pipe that directs the flow of beverage into the processing chamber 106.

[0037] Continue to refer to Figure 1 A processing chamber 106 can be provided to perform flavor maturation of the beverage. For example, the processing chamber 106 can be pneumatically connected to a pressure source to provide negative pressure to the beverage within the internal volume of the processing chamber 106. Accordingly, by establishing a partial vacuum within the processing chamber 106, a certain amount of desired homologous material can be added, or a certain amount of undesired homologous material can be removed from the beverage. In some configurations, the pressure source may include a variable displacement pump, a constant displacement pump, a blower, etc.

[0038] In some configurations, the internal volume of the processing chamber 106 can be maintained above a desired or predetermined pressure value. For example, the pressure inside the processing chamber 106 can be reduced without substantially altering the composition of the beverage before it enters the internal volume of the processing chamber 106. In some configurations, the inlet of the processing chamber 106 can be maintained at pressures such as 760 Torr, 700 Torr, 500 Torr, 400 Torr, 200 Torr, 100 Torr, 50 Torr, 20 Torr, and 5 Torr. The internal volume of the processing chamber 106 can be maintained at pressures such as 550 Torr, 500 Torr, 450 Torr, 400 Torr, 350 Torr, 300 Torr, 250 Torr, 200 Torr, 150 Torr, 100 Torr, 50 Torr, 20 Torr, and 5 Torr. In some configurations, the processing chamber 106 can be maintained at, for example, a pressure ranging from 150 to 550 tors, from 200 to 500 tors, from 250 to 500 tors, or from 20 to 100 tors. In some configurations, the processing chamber 106 can be maintained at a pressure selected based on the ethanol volume percentage (ABV) of the starting ethanol composition. For example, for an ethanol composition with 50% or higher ABV, the processing chamber 106 can be maintained at a pressure of 150 to 500 tors; for an ethanol composition with 40% ABV, at a pressure of 200 to 450 tors; for an ethanol composition with 30% ABV, at a pressure of 150 to 400 tors; for an ethanol composition with 20% ABV, at a pressure of 150 to 350 tors; or for an ethanol composition with 1% to 20% ABV, at a pressure of 150 to 350 tors.

[0039] In some configurations, an additional processing chamber may be provided to gradually reduce the pressure of the liquid before it enters processing chamber 106. In some configurations, the additional processing chamber may be maintained above a desired range or value. In a non-limiting example, this value may be higher than intermediate pressures such as 700 Torr, 500 Torr, 400 Torr, 200 Torr, etc.

[0040] In some configurations, the temperature of the beverage in processing chamber 106 can be maintained at a desired value. In a non-limiting configuration, the temperature can be selected from -20 degrees Celsius to 80 degrees Celsius, for example from 0 degrees Celsius to 60 degrees Celsius, from 10 degrees Celsius to 35 degrees Celsius, from 20 degrees Celsius to 30 degrees Celsius, or from 20 degrees Celsius to 25 degrees Celsius. For example, in some configurations, the temperature of the beverage in processing chamber 106 can be 21 degrees Celsius, 22 degrees Celsius, 23 degrees Celsius, 24 degrees Celsius, or 25 degrees Celsius.

[0041] In some configurations, the temperature of the processing chamber 106 can be maintained, for example, from -20 degrees Celsius to 70 degrees Celsius, from 0 degrees Celsius to 60 degrees Celsius, from 10 degrees Celsius to 35 degrees Celsius, from 20 degrees Celsius to 30 degrees Celsius, or from 20 degrees Celsius to 25 degrees Celsius. For example, in some configurations, the temperature of the processing chamber 106 can be 21 degrees Celsius, 22 degrees Celsius, 23 degrees Celsius, 24 degrees Celsius, or 25 degrees Celsius. In some configurations, a jacket or similar temperature controller that at least partially covers the pressure chamber and is in thermal communication with the processing chamber 106 can be used to maintain the temperature of the processing chamber 106 (e.g., maintained at any of the aforementioned temperatures). In some configurations, a water jacket can be provided. In some configurations, the temperature of the beverage in the processing chamber 106 can be the same as the temperature maintained in the processing chamber 106. In some configurations, the temperature of the beverage in the processing chamber 106 can be different from the temperature maintained in the processing chamber 106. Therefore, in some configurations, a temperature gradient may exist between the temperature of the processing chamber 106 (e.g., the temperature in a jacket or similar temperature controller) and the temperature of the beverage in the processing chamber 106.

[0042] refer to Figure 1 As the beverage flows through the fluid control valve 104, it can accumulate within the internal volume of the processing chamber 106. The accumulated volume of the beverage can be treated by subjecting the beverage to negative pressure for a period of time. In some configurations, the processing chamber 106 may include an inner wall with a path, such that the beverage flow is subject to negative pressure as it travels down the path along the inner wall. For example, the inner wall may be smooth, polished, etched, or roughened to facilitate the release of bubbles in the beverage. In some configurations, the processing chamber 106 may include a stack of trays along which the beverage flow can cascade downwards. While this configuration includes one processing chamber 106, other configurations may provide a greater number of processing chambers (e.g., two, three, four, five, etc.).

[0043] Continuing, the outlet of processing chamber 106 may include a gas control valve 108, which is pneumatically connected to processing chamber 106. In some examples, gas control valve 108 can handle removed homologous material from processed beverages (e.g., flavor-matured beverages) within the internal volume of processing chamber 106. For example, gas control valve 108 may discharge removed homologous material into the surrounding environment or capture removed homologous material for reprocessing into other systems of food processing system 100. In some configurations, gas control valve 108 may discharge homologous material of a specific type or composition from processing chamber 106. In some configurations, gas control valve 108 may discharge pressurized air within processing chamber 106 (e.g., to control pressure conditions within processing chamber 106 with greater flexibility).

[0044] In addition, the food processing system 100 may include a post-processing holding container 110 that receives the processed beverage from the processing chamber 106. In some configurations, an outlet valve may be provided at the outlet of the processing chamber 106 to discharge the processed beverage stream into the post-processing holding container 110. In some configurations, a pressure source (e.g., a pump) may be provided to pump the processed beverage from the processing chamber 106 to the post-processing holding container 110. In some configurations, the processing chamber 106 may include a processing capacity of about 0.025 liters / minute to about 1.0 liters / minute per liter of processing chamber 106 volume, or about 0.1 liters / minute to about 0.8 liters / minute per liter of processing chamber 106 volume, or about 0.25 liters / minute to about 0.6 liters / minute per liter of processing chamber 106 volume.

[0045] Continue to refer to Figure 1 A control system 120 can be provided to engage with various components of the food processing system 100 to perform various tasks, including controlling or adjusting fermentation molecules in a beverage. For example, the control system 120 can control the operation of a fluid control valve 104, a gas control valve 108, a preliminary holding container 102, a processing chamber 106, or a post-processing holding container 110. Specifically, one or more components of the food processing system 100 may be equipped with one or more sensors that measure various parameters, including humidity, pressure, temperature, flow rate, density, etc. The control system 120 can communicate electronically with one or more sensors to receive control signals and control the operating parameters of one or more components of the food processing system 100. In some examples, the control system 120 can receive operator input to control various components of the food processing system 100. In some cases, the control system 120 can be operated according to control logic or a control algorithm.

[0046] Figure 2 The illustration shows a non-restricted food processing system 200 for processing a beverage, which includes, to name just one, fermentation molecules. The food processing system 200 is... Figure 1 A specific example of a food processing system 100, including... Figure 1 Food processing system 100 is similar to food processing system 200 in several ways. However, food processing system 100 differs from food processing system 200 in some respects, including in the configuration of the downstream system of container 202.

[0047] Specifically, container 202 (e.g., a processing chamber) includes an internal volume 204. Container 202 can receive food or beverages to be processed within the internal volume 204. Container 202 includes a fluid inlet 210 that directs the food or beverage into the internal volume 204. In the illustrated example, the fluid inlet 210 is located at the upper part of container 202. Multiple valves (e.g., similar to...) can be provided. Figure 1A fluid control valve 104 is used to control the opening and closing of the fluid inlet 210. In some configurations, the fluid inlet 210 may be configured to introduce food or beverage in various ways to increase the exposed surface area of ​​the food or beverage relative to the internal volume 204. For example, the fluid inlet 210 may be configured to spray food or beverage (e.g., via a spray nozzle), percolate food or beverage, or direct food or beverage onto multiple sequential trays positioned at an angle within the internal volume 204. Specifically, multiple trays may extend from the upper part of the container 202 to the lower part of the container 202, allowing food or beverage to flow downwards through the internal volume 204 (e.g., in a back-and-forth waterfall pattern). In some configurations, the high surface area of ​​the food or beverage can enhance the interaction between the food or beverage and the pressurized environment within the container 202. Furthermore, the container 202 includes a fluid outlet 212 that directs the processed food or beverage from the internal volume 204 to a downstream system. In some configurations, the fluid outlet 212 may be located in the lower part of the container 202.

[0048] refer to Figure 2 Container 202 can operate at a predetermined pressure value. For example, the pressure value of container 202 can be between about 5 Torr and about 600 Torr, between about 10 Torr and about 200 Torr, between about 20 Torr and about 100 Torr, between about 150 Torr and about 450 Torr, between about 300 Torr and about 550 Torr, or between about 350 Torr and about 500 Torr, etc. Furthermore, in some configurations, container 202 can operate at a predetermined temperature value. For example, the temperature value of container 202 can be between about 10°C and about 30°C. In some configurations, the predetermined temperature value can be independent of one or more parameters of the food processing system 200, including the predetermined pressure value. In some configurations, container 202 can be maintained at a pressure selected based on the ethanol volume percentage (ABV) of the starting ethanol composition. For example, the ABV composition of the starting ethanol composition can be at least 3%, at least 5%, at least 10%, at least 20%, at least 30%, at least 50%, at least 60%, at least 70%, or at least 80%. In some configurations, one or more operating parameters, including pressure, temperature, flow rate of food or beverage, and time spent in container 202, can be controlled via controller 260.

[0049] In the illustrated configuration, container 202 also includes a gas outlet 214. As food or beverage is processed within container 202, fermentation molecules are released from the food or beverage into the internal volume 204 and can be discharged through the gas outlet 214. Multiple valves (e.g., similar to...) can be provided. Figure 1A fluid control valve 108 is used to control the opening and closing of the gas outlet 214. In some configurations, a gas separator 230 may be located at the gas outlet 214. The gas separator 230 may be in fluid or operative communication with the gas outlet 214. In the illustrated configuration, the gas separator 230 includes a vertical riser extending upward from the container 202. The gas separator 230 may be configured as a bellows, expansion chamber, or diffusion chamber, which separates various molecules (e.g., molecules with different molecular weights) within the internal volume 204. In some configurations, the gas separator 230 may separate molecules within the saturated top space of the internal volume 204.

[0050] Continue to refer to Figure 2 Gas separator 230 includes a series of converging and diverging sections that extend, for example, between a diameter D1 (e.g., a minimum diameter) and a diameter D2 (e.g., a maximum diameter). Specifically, gas separator 230 may diverge away from gas outlet 214 and converge towards the upper part of gas separator 230. In other words, the diameter of gas separator 230 may increase from diameter D1 to diameter D2, and then decrease from diameter D2 back to diameter D1 (or another diameter). In some configurations, the ratio of diameter D2 to diameter D1 may be between about 1.5 and about 5, or between about 2 and about 4. While the illustrated configuration shows diameter D2 being larger than diameter D1, in other configurations, diameter D2 may be smaller than diameter D1, or diameters D1 and D2 may be substantially similar to each other. Furthermore, gas separator 230 includes a height H1. In some configurations, height H1 may be between about 2 inches and about 36 inches, or between about 5 inches and about 24 inches, or between about 10 inches and about 20 inches. In some configurations, the height H1 can be at least 5 inches, at least 8 inches, at least 10 inches, or at least 12 inches. Furthermore, the height H1, along with the diameters D1 and D2, can be selected in combination to, for example, produce a desired size ratio.

[0051] In some configurations, the gas separator 230 may have a uniform cross-sectional shape along its height H1. Furthermore, in some configurations, the cross-sectional shape of the gas separator 230 may include a square, rectangle, polygon, ellipse, or other type of regular or irregular shape. In some configurations, the diameter of the gas separator 230 varies discontinuously along its height H1. In some configurations, one or more dimensions of the gas separator 230, including diameter D1, diameter D2, and height H1, may be associated with the desired separation of molecules within the internal volume 204 or with desired flavor characteristics of the food or beverage. Moreover, while the illustrated configuration shows one gas separator 230, other configurations may include more than one gas separator, including two, three, four, five, etc.

[0052] refer to Figure 2Gas separator 230 may be connected to exhaust manifold 236 at its upper portion. Exhaust manifold 236 may include exhaust port 238 connected to exhaust fan 240. Multiple valves may be provided to control the opening and closing of exhaust port 238 or to provide a desired level of partial vacuum in container 202. For example, valve 234 may include a pressure control valve in fluid or operative communication with one or more of exhaust manifold 236, gas separator 230, internal volume 204, and exhaust fan 240 to selectively provide a desired level of partial vacuum. Exhaust manifold 236 may extend between the upper portion of gas separator 230 and exhaust fan 240. Exhaust fan 240 may provide a pressure differential to induce airflow from upstream systems (e.g., internal volume 204, gas separator 230, or exhaust manifold 236) toward exhaust port 238. In some configurations, exhaust manifold 236 may include one or more elbows to connect gas separator 230 to exhaust fan 240. In some configurations, the exhaust manifold 236 may provide a basic downward drop toward the exhaust port 238. The exhaust manifold 236 may be defined by a height H2 in a linear direction from the upper part of the gas separator 230 to the exhaust fan 240. In the illustrated configuration, height H2 is greater than height H1. In other configurations, height H2 may be shorter than height H1 or substantially similar to height H1.

[0053] like Figure 2 As shown, the food processing system 200 may include multiple filters along the gas flow path, for example, to enhance the diffusion of exhaust molecules. For example, a gas outlet filter 242 may be positioned near the lower portion of the gas separator 230, more specifically, at the gas outlet 214. In some configurations, the gas outlet filter 242 may prevent air convection into the internal volume 204. An exhaust port filter 244 may be positioned near an exhaust port 238. In some configurations, the exhaust port filter 244 may prevent the formation of convection (e.g., due to the operation of the exhaust valve for exhaust port 238). One or more of the gas outlet filter 242 and the exhaust port filter 244 may include various materials, such as porous membranes, screens (e.g., sanitary screens), or other structures that allow selective gas passage. In some configurations, the pore size of the gas outlet filter 242 or the exhaust port filter 244 may be associated with the desired molecules to be separated. In some configurations, the gas outlet filter 242 or the exhaust port filter 244 can be designed to be removable and replaceable, allowing the separation process to be maintained and optimized based on the specific needs of the different food or beverage products being processed.

[0054] In some implementations, the vent valve 216 (e.g., a vent control valve or a leak valve) can operate periodically under open-loop control to adjust the vacuum atmospheric composition during continuous operation. During continuous operation, minute (e.g., small) changes in the atmospheric composition may alter the relative evaporation rates of minute (e.g., light) homologous components, thus gradually altering flavor characteristics over time during steady-state operation. To achieve a fresh vacuum atmosphere, container 202 can be configured as a "leaking" container by placing the vent valve 216 (e.g., a needle valve, etc.) in operational communication with container 202 and an atmospheric source, such as air or an inert atmosphere. In some implementations, a small vent valve can be placed on a port separate from the vacuum port, allowing container 202 to act as a manifold, supporting air replacement throughout container 202, rather than a pressure regulator manifold. The vent valve 216 can be opened to a (precise) level to gradually release gas into container 202, which can cause at least one vacuum control valve to operate, and thus result in steady-state evacuation and atmospheric renewal in container 202 under reduced pressure conditions.

[0055] In some configurations, the atmosphere in container 202 can be replaced by an average volume change every ten minutes, more typically every five minutes, even more typically every two minutes, even more typically every minute, and even more typically every thirty seconds. Vent valve 216 can also be simulated by PID control through adjusting its duty cycle under open-loop conditions. Accordingly, the vacuum loop can respond to regulate pressure, typically on the high side of the setpoint. In some configurations, a similar quasi-steady-state operation can be achieved by periodically opening vent valve 216 to allow atmosphere into container 202. The period can be less than 30% duty cycle, more typically less than 20% duty cycle, even more typically less than 15% duty cycle, even more typically less than 10% duty cycle, even more typically less than 5% duty cycle, even more typically less than 2% duty cycle, and even more typically less than 1% duty cycle. The operation cycle can be less than 3 seconds, more typically less than 1 second, even more typically less than 0.5 seconds, more typically less than 0.25 seconds, and more typically less than 0.15 seconds. Periodic control can similarly replace the atmosphere of container 202, so that one container volume of atmosphere at the desired container pressure can enter container 202 during that time period, at least once every ten minutes, more typically once every five minutes, more typically once every two minutes, more typically once every minute, and more typically once every thirty seconds.

[0056] In some configurations, container 202 can operate continuously (e.g., without venting) and the desired pressure level within container 202 can be maintained by vacuum control. During operation, when the food or beverage is subjected to partial pressure, molecules can evaporate from the food or beverage and contribute to the vapor pressure within container 202. In some configurations, the evaporation of molecules can cause an increase in pressure within container 202. In some configurations, the pressure level within container 202 can be controlled by periodic, controlled vacuum at exhaust port 238.

[0057] In some configurations, container 220 may be configured to leak at a reduced leakage rate (e.g., venting rate). For example, the composition of the exhaust gas (e.g., directed to exhaust port 238) may include less than 20% of the exhaust gas composition, less than 15%, less than 10%, less than 5%, or between 0.1% and 3%. In some configurations, the vapor space (e.g., headspace) of internal volume 204 may be saturated when less than 20% of the exhaust gas originates from an atmospheric source (e.g., due to venting). In some configurations, the vapor space of internal volume 204 may be controlled by leaking container 202 and providing a controlled vacuum at exhaust port 238 (e.g., as discussed above). In some configurations, controller 260 may be implemented to automate the venting rate of the container proportional to the flow rate of a given compound. Computer code for determining the container venting rate may be input into computer or controller 260 and used to calculate the venting rate for a given product (e.g., a liquid or alcoholic beverage containing fermentation molecules).

[0058] In some configurations, the food processing system 200 can utilize molecular vapor saturation and diffusion gradients to reduce the volatility of molecules with relatively high molecular weights (e.g., ethyl octanoate, 172 atomic mass units (AMU), etc.) and enhance the relative separation of molecules with relatively low molecular weights (e.g., ethyl acetate, 88 AMU, etc.). For example, container 202 can be configured to receive air to achieve gas balance in the food or beverage and form a saturated vapor space within internal volume 204, which may include a higher vapor pressure than the unsaturated vapor space. Molecules within internal volume 204 can be separated by molecular weight, as relatively lighter molecules diffuse upwards to gas separator 230. Accordingly, within internal volume 204, the diffusion gradient of relatively lighter molecules can be greater than that of relatively heavier molecules. Exhaust fan 240 can provide a pressure gradient that encourages a flow of gas (e.g., relatively lighter molecules) from gas separator 230 to exhaust port 238. Thus, gas separator 230 can provide a diffusion chamber to more selectively separate relatively lighter molecules from relatively heavier molecules.

[0059] Continue to refer to Figure 2In some configurations, exhaust gases can pass through gas separator 230 during operation without significantly disturbing the equilibrium vapor concentration of molecules within container 202. Conversely, operating food processing system 200 with a higher leakage rate can help to achieve a molecular saturation level below 80% of atmospheric saturation, for example, to limit the formation of molecular diffusion gradients and the evaporation of certain fermentation molecules.

[0060] During flavor maturation, the dissolved gas content of a food or beverage can be monitored and balanced to optimize smoothness and enhance flavor characteristics. Prior to flavor maturation, multiple sensors (e.g., dissolved gas meters including total dissolved gas meters, dissolved CO2 meters, dissolved oxygen meters, or combinations thereof) can be used to determine the equilibrium gas levels of the food or beverage. In some configurations, an inlet sensor 220 may be provided near fluid inlet 210 to measure one or more levels of various parameters, including ABV composition or dissolved gas concentration. In some configurations, inlet sensor 220 may communicate with controller 260 to record measurements or control the operation of one or more components of the food processing system 200 (e.g., an actuation valve for fluid inlet 210).

[0061] In some configurations, controller 260 may receive user input for controlling the flavor maturation process. For example, controller 260 may include an on / off button that allows the operator to start or stop the flavor maturation process based on predetermined parameters or result sets. For example, controller 260 may receive information related to the composition of dissolved gases, the concentration of dissolved gases, the number of times they pass through food processing system 200, pressure, temperature, etc.

[0062] During flavor maturation, the gas balance of food or beverages may be disrupted, and the gas levels within the food or beverage may decrease. For example... Figure 2As shown, the food or beverage can be further processed by introducing compressed gas into it via a jetting device 252. In some configurations, the jetting device 252 may include a jetting stone or a diffusion stone (e.g., a sanitary diffusion stone). In some configurations, the jetting device 252 may be positioned along a fluid outlet pipe downstream of fluid outlet 212 or located within the internal volume 204. A pump 250 may be in fluid communication with fluid outlet 212 and jetting device 252 and provide pressure to pump the compressed gas into the food or beverage. The food or beverage may be exposed to the compressed gas for a period of time to promote the dissolution of the compressed gas within the food or beverage. A portion of the compressed gas may rise to the surface of the food or beverage within the internal volume 204 and be guided out of the internal volume 204 via gas outlet 214. In some configurations, injecting compressed gas into container 202 under partial pressure (e.g., under a soft vacuum) can cause shock and rapid oxidation in the food or beverage, resulting in an increase in the concentration of desired fermentation molecules over time during aging. The desired fermentation molecules may include acetaldehyde, ethyl acetate, acetal, ethyl hexanoate, ethyl octanoate, ethyl decanoate, etc. Accordingly, the use of the jetting device 252 can enhance the flavor maturation process in the food or beverage within the container 202 and provide a balanced flavor profile for the matured food or beverage.

[0063] In some configurations, the operation of pump 250 or jet device 252 can be controlled based on measurements (results) from multiple sensors, including outlet sensor 222. In some configurations, outlet sensor 222 can measure one or more levels of various parameters, including ABV composition or dissolved gas concentration. In some configurations, outlet sensor 222 can communicate with controller 260 to record measurement results or control the operation of one or more components of food processing system 200. For example, an actuation valve for fluid outlet 212, pump 250, or jet device 252 can be controlled to provide compressed gas of a desired composition or amount into internal volume 204. Accordingly, desired flavor characteristics can be achieved. In some embodiments, such as Figure 10 Empirical studies have shown that the peak flavor of food or beverage can be achieved by returning the gas level to between 10% and 90% of the pretreated gas level, or between 25% and 75% of the pretreated gas level, or between 33% and 66% of the pretreated gas level.

[0064] In some configurations, the compressed gas can be air. In some configurations, the compressed gas can be a mixture of nitrogen and CO2, with CO2 levels between 300 and 1500 parts per million (ppm). In some configurations, the compressed gas can be nitrogen-free air with CO2 levels between 400 and 600 ppm. In some configurations, the compressed gas can be carbon dioxide with CO2 levels between 1,500 and 10,000 ppm.

[0065] In some configurations, the inlet pressure of the compressed gas can be between 10 and 200 pounds per square inch (PSI). In some configurations, the inlet pressure of the compressed gas can be at least 10 PSI higher than the hydrostatic pressure relative to atmospheric pressure in container 202. In some configurations, the dissolved gas level within internal volume 204 can be returned to between one-quarter and three-quarters of atmospheric level, for example, between one-third and two-thirds, to maximize the balance of flavor and mouthfeel. In some configurations, the compressed gas can be reintroduced into internal volume 204 via an atmospheric pressure open-air liquid cascade or a waterfall arrangement.

[0066] Figure 3 The illustration depicts a non-limiting method 300 for treating fermentation molecules in food or beverages according to some embodiments. Method 300 may use methods such as... Figure 2 The food processing system 200 achieves this. In processing block 302, food or beverages containing fermentation molecules can enter the container of the food processing system, which can reduce a portion of the food pressure to below atmospheric pressure. For example, the portion pressure of the food can be between about 150 Torr and about 650 Torr, between about 300 Torr and about 550 Torr, between about 350 Torr and about 500 Torr, and between about 150 Torr and about 450 Torr. Food or beverages can enter the container by forming a liquid with a high surface area. For example, food or beverages can be sprayed, percolated, or flowed into the internal volume of the container at a predetermined flow rate. In some configurations, the container may include multiple trays, through which food or beverages can travel (e.g., in a waterfall-like or cascading manner) through the internal volume.

[0067] In processing block 304, food or beverages can be subjected to a partial pressure environment for a predetermined amount of time. The container can be under relatively low pressure conditions. The container can be maintained as a leaking container, where a controlled amount of gas can enter through a vent valve or other controlled opening (e.g., to increase partial pressure in the food or beverage containing fermentation molecules). Controlled leakage can help maintain the desired pressure level and gas composition within the chamber. In some configurations, the leaking container can help create a diffusion gradient in the gas composition within the chamber.

[0068] When food or beverage is exposed to partial stress, fermentation molecules can evaporate from the liquid. These evaporated molecules can accumulate in the headspace of the internal volume. Over time, the headspace may become saturated with various volatile compounds, creating a concentration gradient between the liquid and gas phases. The saturated headspace can contain a mixture of different molecules, including ethyl acetate, ethanol, and other fermentation byproducts. In some configurations, the molecules can have different molecular weights and volatility.

[0069] In block 304, gas molecules with different molecular weights can be separated via a gas separator based on physical properties such as molecular weight. In some configurations, the gas separator may include features such as a series of baffles, extended sections, or temperature gradients that can enhance molecular separation. Heavier molecules may tend to settle or condense in certain areas or within the internal volume of the gas separator, while lighter molecules may flow toward the exhaust fan. In some configurations, gas molecules may pass through a filter (e.g., at the inlet of the gas separator or at the exhaust port of the exhaust fan), which can enhance the molecular diffusion process. Accordingly, the molecular separation process can allow for the selective removal of specific compounds from food or beverages, potentially improving their flavor characteristics.

[0070] In some configurations, the duration of exposure to a partial pressure environment and the flow rate of the gas through the gas separator can be adjusted to achieve desired levels of molecular separation and flavor modification. In some configurations, food or beverages can pass through the container or gas separator multiple times to further refine their composition. For example, additional containers can be arranged in parallel with the main container to process multiple batches of food or beverages simultaneously, or in series with the main container to subject the food or beverage to sequential processing stages.

[0071] In processing block 306, the food or beverage containing fermentation molecules can be subjected to compressed gas, for example, after a partial pressure increase in the food or beverage. In some configurations, the compressed gas can be introduced via a jetting device located in a fluid outlet pipe or within the internal volume of the container. In some configurations, the jetting process can include introducing compressed gas into the food or beverage through a jetting device, which can be a porous device, a diffuser, or a jetting stone that generates small bubbles. As these bubbles rise through the food or beverage, they can facilitate the transfer of gas molecules into the food or beverage. In some configurations, the jetting device can supply compressed gas from various locations within the container or from a separate container connected to the main container. As the gas bubbles through the food or beverage, the gas can dissolve into the food or beverage and can alter the gaseous composition of the food or beverage.

[0072] Furthermore, in block 306, excess gases and volatile compounds may accumulate in the top space of the container. The gas mixture can be directed toward the gas outlet of the container to remove it from the top space. In processing block 308, food containing treated fermented molecules can be collected. In some configurations, the food can be collected at the bottom of the container or removed by a pump (e.g., mechanical pumping). In some configurations, any one of blocks 302, 304, 306, and 308 can be repeated multiple times (e.g., between two and five times) to control or adjust the fermented molecules in the food. In some configurations, any one of blocks 302, 304, 306, and 308 can be repeated to control or adjust the fermented molecules in the food by connecting multiple flavor balancing units (e.g., two to five flavor balancing units) in series or parallel.

[0073] Figure 4-9 This illustration shows a non-limiting example dataset of molecular concentrations in foods or beverages treated using a flavor maturation process as described above (e.g., method 300). The example data were obtained from gas chromatographic analysis of example beverages, where the content of compounds was measured at specific retention times. Each retention time corresponds to a specific compound based on its physical and chemical properties. Figure 4-9 In the graph, line 402 illustrates the molecular content before flavor maturation, and line 404 illustrates the molecular content after flavor maturation.

[0074] refer to Figure 4 The concentration of acetaldehyde was measured at the first retention time of 410, the concentration of ethyl acetate at the second retention time of 412, the concentration of acetal at the third retention time of 414, and the concentration of methanol at the fourth retention time of 416. (Reference) Figure 5 The concentration of propanol was measured at the fifth retention time 420, the concentration of isobutanol at the sixth retention time 422, the concentration of butanol at the seventh retention time 424, and the internal standard (ISTD) was measured at the eighth retention time 426 for calibration verification. Additionally, the concentration of pentanol was measured at the ninth retention time 428, and the concentration of ethyl hexanoate was measured at the tenth retention time 430. Figure 6 This is a detailed view of the ethyl hexanoate concentration measured at the tenth retention time of 430.

[0075] refer to Figure 7 The concentration of ethyl lactate was measured at the eleventh retention time of 436, the concentration of ethyl octanoate was measured at the twelfth retention time of 438, the concentration of ethyl decanoate was measured at the thirteenth retention time of 440, the concentration of phenylethyl acetate was measured at the fourteenth retention time of 442, the concentration of ethyl laurate was measured at the fifteenth retention time of 444, and the concentration of phenylethanol was measured at the sixteenth retention time of 446. Figure 8 This is a detailed view of the ethyl octanoate concentration measured at the twelfth retention time of 438. Figure 9This is a detailed view of the concentrations of ethyl decanoate measured at the thirteenth retention time 440, phenethyl acetate measured at the fourteenth retention time 442, ethyl laurate measured at the fifteenth retention time 444, and phenylethanol measured at the sixteenth retention time 446.

[0076] Figure 4-9 The experimental data illustrated in the figure are shown in Table 1 below.

[0077] Table 1: Results of the rate of change in molecular concentration in sample beverages

[0078] As shown by the changes in compound concentrations in the treated example beverage, the flavor maturation process significantly affected the concentrations of various fermentation molecules. For example, the acetaldehyde concentration increased from 1105.79 ppm to 1294.88 ppm, representing an increase of 17.10%. The ethyl acetate concentration increased significantly from 5179.77 ppm to 6142.47 ppm, corresponding to an increase of 18.59%. Similarly, the acetal concentration increased from 137.02 ppm to 170.41 ppm, showing an increase of 24.37%. The flavor maturation process also affected ester compounds, for example, by contributing to the formation of esters in the example beverage. For example, ethyl hexanoate increased from 26.88 ppm to 30.7 ppm (e.g., an increase of 14.21%), ethyl octanoate increased from 7.99 ppm to 9.41 ppm (e.g., an increase of 17.77%), and ethyl decanoate increased from 6.61 ppm to 7.14 ppm (e.g., an increase of 8.02%). Accordingly, the experimental data support the disclosed flavor maturation process, which increases the concentration of selected fermentation molecules by subjecting fermentation molecules to reduced partial pressure and immediately injecting jet air to induce shock and rapid oxidation in the sample ethanol.

[0079] refer to Figure 10 A set of graphs shows the concentration of dissolved oxygen in food or beverages treated using the jetting process described above (e.g., block 406 of method 400). Specifically, data were recorded for beverages including a first level of ABV concentration (“ABV1”) and beverages including a second level of ABV concentration (“ABV2”). In the experiment, ABV1 was greater than ABV2, and the pressure conditions for the beverage group including ABV1 were greater than those for the beverage group including ABV2. A gas separator was not used for collection. Figure 8The data shown are as follows. For the beverage group including ABV1, the beverage under control conditions contained 7.91 ppm of dissolved gas, the beverage without bubbling during the flavor maturation process contained 6.92 ppm of dissolved gas, and the beverage with bubbling during the flavor maturation process contained 7.35 ppm of dissolved gas. For the beverage group including ABV2, the beverage under control conditions contained 7.77 ppm of dissolved gas, the beverage without bubbling during the flavor maturation process contained 7.00 ppm of dissolved gas, and the beverage with bubbling during the flavor maturation process contained 7.70 ppm of dissolved gas. Therefore, the beverage with both bubbling and flavor maturation processes resulted in the highest concentration of dissolved gas compared to the beverage without bubbling during the flavor maturation process. Furthermore, the beverage including ABV2 produced a higher concentration of dissolved gas than the beverage including ABV1.

[0080] Figure 11 The illustration shows a food processing system 1100 configured according to this disclosure. The food processing system 1100 is... Figure 1 Food processing system 100 and Figure 2 A specific example of food processing system 200 is provided, including aspects similar to those food processing systems. For the sake of brevity, these common features will not be described in detail below. Instead, unless otherwise stated, the previous discussion of common naming or numbering features also applies to the example configuration of food processing system 1100. However, food processing system 1100 differs from food processing systems 100 and 200 in some respects, including in the provision of multiple processing chambers.

[0081] Specifically, the food processing system 1100 includes a preliminary holding container 1102 configured to hold food or beverages to be processed. The preliminary holding container 1102 is in fluid communication with a first processing chamber 1110 and a second processing chamber 1112 via a pre-maturation product path 1106. The pre-maturation product path 1106 can selectively guide food or beverages from the preliminary holding container 1102 to the first processing chamber 1110 and the second processing chamber 1112 for flavor maturation. In the illustrated example, the first processing chamber 1110 and the second processing chamber 1112 are arranged in parallel. In some configurations, arranging the first processing chamber 1110 and the second processing chamber 1112 in parallel can increase processing capacity, for example, by processing multiple batches of food or beverages simultaneously, or by providing alternating batch processing operations. In some configurations, the first processing chamber 1110 and the second processing chamber 1112 can operate under different processing conditions, including pressure, temperature, and humidity, to provide processing flexibility or achieve desired flavor characteristics.

[0082] Continue to refer to Figure 11The food processing system 1100 includes a vacuum pump 1120 and an exhaust outlet 1122, which are arranged along an exhaust path 1124. The vacuum pump 1120 can provide a partial vacuum at a desired pressure level in the first processing chamber 1110 and the second processing chamber 1112, and facilitate the gaseous separation of fermentation molecules released from the food or beverage. The released fermentation molecules can be directed towards the exhaust outlet 1122 via the exhaust path 1124. In some configurations, the pressure level in each of the first processing chamber 1110 and the second processing chamber 1112 can be between about 10 Torr and about 200 Torr, or between about 20 Torr and about 100 Torr.

[0083] The food processing system 1100 also includes an air compressor 1130, which is in fluid communication with the first processing chamber 1110 and the second processing chamber 1112 via a ventilation path 1132. The air compressor 1130 can supply compressed, filtered, and dried air to the first processing chamber 1110 and the second processing chamber 1112 to provide a leak-container environment. In some configurations, the ventilation path 1132 can regulate the atmospheric composition within the processing chambers during continuous operation. As discussed above, the leak-container environment can create a saturated vapor space within the first processing chamber 1110 and the second processing chamber 1112. In some configurations, the saturated vapor space can reduce the volatility of heavier fermentation molecules and enhance the selective separation of lighter fermentation molecules from heavier fermentation molecules during flavor maturation.

[0084] refer to Figure 11 Food or beverage can exit the first processing chamber 1110 and the second processing chamber 1112 along their respective post-maturation product paths 1140. The first product pump 1142 and the second product pump 1144 can provide pressure to guide the food or beverage from the first processing chamber 1110 and the second processing chamber 1112 to downstream components, respectively.

[0085] In some configurations, food or beverage exiting the first processing chamber 1110 may be atomized with compressed gas via a first atomizing device 1150, and food or beverage exiting the second processing chamber 1112 may be atomized with compressed gas via a second atomizing device 1152. In some examples, the first atomizing device 1150 and the second atomizing device 1152 may each include an atomizing stone or a diffusion stone. Specifically, an air compressor 1130 may supply compressed gas to the first atomizing device 1150 and the second atomizing device 1152 along an atomizing path 1154. The first atomizing device 1150 and the second atomizing device 1152 may introduce compressed gas into the food or beverage to cause shock and rapid oxidation, resulting in an increase in the concentration of desired fermentation molecules over time during aging. While the illustrated example shows a separate atomizing device for each processing chamber, other configurations may include a single atomizing device for atomizing the processed food or beverage from both the first processing chamber 1110 and the second processing chamber 1112. Processed food or beverages can be guided via post-maturation product path 1140 to post-processing holding container 1160 for storage or further downstream processing.

[0086] Figure 12 Another embodiment of a food processing system 1200 having a first processing chamber 1110 and a second processing chamber 1112 as disclosed herein is illustrated. The food processing system 1200 includes components described above... Figure 11 The food processing system 1100 described uses the same elements and reference numerals. However, in some respects, the food processing system 1200 differs from the food processing system 1100. Specifically, the first processing chamber 1110 and the second processing chamber 1112 are arranged in series rather than in parallel. Accordingly, food or beverage can be processed in the first processing chamber 1110 and subsequently guided to the second processing chamber 1112 via a post-matured product path 1140 configured as a first post-matured product path to obtain food or beverage with fermented molecules processed twice. In the illustrated configuration, a single jetting device 1152 is provided at the outlet of the second processing chamber 1112 for jetting the food or beverage with fermented molecules processed twice along the second post-matured product path 1264. The jetted food or beverage can be guided to the post-processing holding container 1160 via the second post-matured product path 1264.

[0087] Figure 13 Another embodiment of a food processing system 1300 having a first processing chamber 1110 and a second processing chamber 1112 as disclosed herein is illustrated. The food processing system 1300 includes components described above... Figure 12The food processing system 1200 described uses the same elements and reference numerals. However, in some respects, the food processing system 1300 differs from the food processing system 1200. Specifically, the food processing system 1300 includes a first jet device 1150 at the outlet of the first processing chamber 1110 and a second jet device 1152 at the outlet of the second processing chamber 1112. Accordingly, the food or beverage can be jetted after exiting each of the first processing chamber 1110 and the second processing chamber 1112, which provides flexibility in adjusting the dissolved gas levels between processing stages.

[0088] Figure 14 Another embodiment of a food processing system 1400 having a first processing chamber 1110 and a second processing chamber 1112 as disclosed herein is illustrated. The food processing system 1400 includes the components described above. Figure 13 The food processing system 1300 described uses the same elements and reference numerals. However, in some respects, the food processing system 1400 differs from the food processing system 1300. Specifically, the food processing system 1400 includes a pressure management system 1470 between a first processing chamber 1110 and a second processing chamber 1112 to isolate the respective pressure conditions. In some configurations, the pressure management system 1470 is positioned between the first processing chamber 1110 and the second processing chamber 1112 along a first post-mature product path 1140. In some configurations, the pressure experienced by the food or beverage in the first processing chamber 1110 may be less than the pressure experienced by the food or beverage in the second processing chamber 1112 to selectively control or adjust at least one of the amounts or balances of fermentation molecules in the food or beverage.

[0089] In some configurations, the pressure management system 1470 may be configured as a buffer tank, comprising a buffer tank pressure higher than the pressure experienced by the food in the first processing chamber 1110. In some configurations, the buffer tank pressure may be positive pressure. In some configurations, the pressure management system 1470 may be maintained at a pressure between approximately 300 Torr and approximately 760 Torr. Therefore, the pressure management system can allow a controlled transition from a higher pressure environment (e.g., a first pressure setting) in the first processing chamber 1110 to a lower pressure environment (e.g., a second pressure setting) in the second processing chamber 1112, thereby providing staged flavor maturation with optimized processing conditions.

[0090] Figure 15 The illustration shows a food processing system 1500 having a first processing chamber 1110, a second processing chamber 1112, and a pressure management system 1470 as disclosed herein. The food processing system 1500 includes components described above... Figure 14The food processing system 1400 described uses the same elements and reference numerals. However, in some respects, the food processing system 1500 differs from the food processing system 1400. Specifically, the food processing system 1500 includes a single jetting device 1152 at the outlet of the second processing chamber 1112, instead of separate jetting devices for each of the first processing chamber 1110 and the second processing chamber 1112. Accordingly, the food or beverage can be jetted after processing in both the first processing chamber 1110 and the second processing chamber 1112 has been completed, resulting in the food or beverage having two-stage fermentation molecules with desired flavor maturation characteristics. The jetted food or beverage can be guided to the post-processing holding container 1160 via a second post-maturation product path 1264.

[0091] It should be understood that the disclosed technology is not limited in its application to the construction details and component arrangements illustrated in the following description or figures. The disclosed technology can have other aspects and can be practiced or implemented in various ways. Furthermore, it should be understood that the wording and terminology used herein are for descriptive purposes and should not be considered limiting.

[0092] As used herein, “about,” “approximately,” “substantially,” and “significantly” will be understood by those skilled in the art and will vary to some extent depending on the context in which they are used. Where there is a usage of a term that is unclear to those skilled in the art in the given context, “about” and “approximately” will refer to within plus or minus 10% of the particular term, while “substantially” and “significantly” will refer to more than plus or minus 10% of the particular term.

[0093] The phrase “such as” should be interpreted as “including, for example”. Furthermore, the use of any and all exemplary language, including but not limited to “such as”, is intended only to better illustrate the disclosed technology and, unless otherwise stated, does not constitute a limitation on the scope of the disclosed technology. As used in this specification and claims, the singular forms “a,” “an,” and “the” include the plural forms unless the context clearly indicates otherwise.

[0094] Furthermore, in cases where conventions such as "at least one of A, B, and C" are used, such construction is generally intended to have the meaning of the convention that will be understood by a person of ordinary skill in the art (e.g., "a system having at least one of A, B, and C" will include, but is not limited to, a system having A alone, a system having B alone, a system having C alone, a system having A and B together, a system having A and C together, a system having B and C together, and / or a system having A, B, and C together). Those skilled in the art will further understand that any transition words and / or phrases presenting two or more alternative terms, whether in the description or in the drawings, should be understood to include the possibility of including one term, any term, or both terms. For example, the phrase "A or B" should be understood to include the possibility of including "A" or "B" or "A and B".

[0095] All terms such as “up to,” “at least,” “greater than,” and “less than” include the listed numbers and refer to ranges that can subsequently be broken down into ranges and subranges. A range includes each individual member. Thus, for example, a group with 1-3 members refers to a group with 1, 2, or 3 members. Similarly, a group with 6 members refers to a group with 1, 2, 3, 4, or 6 members, and so on.

[0096] The modal verb "may" refers to the preferred use or selection of one or more options or choices among several configurations or features included in the same content. Where options or choices regarding a specific configuration or feature included in the same content are not disclosed, the modal verb "may" refers to an affirmative action regarding how to manufacture or use the configuration or feature included in the same content, or a clear decision regarding a specific skill in using the configuration or feature included in the same content. In the latter context, the modal verb "may" has the same meaning and connotation as the auxiliary verb "able to".

[0097] As used herein, the terms “comprising,” “including,” or “having,” and variations thereof, are intended to cover the items listed thereafter and their equivalents, as well as additional items. Unless otherwise stated or limited, the terms “installation,” “connection,” “support,” and “coupling,” and variations thereof, are used extensively and include both direct and indirect installations, connections, supports, and couplings. Furthermore, “connection” and “coupling” are not limited to physical or mechanical connections or couplings.

[0098] In some implementations, the apparatus or system disclosed herein may be utilized, made, or processed using methods embodying aspects of the disclosed technology. Accordingly, any description herein of a particular feature, capability, or intended use of an apparatus or system is generally intended to include methods of using such apparatus for its intended use, methods of otherwise realizing such capabilities, methods of manufacturing related components of such apparatus or system (or apparatus or system as a whole), and methods of installing or utilizing the disclosed (or other known) components to support such purpose or capability. Similarly, unless otherwise indicated or limited, the discussion herein of any method of manufacture or use for a particular apparatus or system, including the installation of such apparatus or system, is intended to implicitly include the disclosure of the utilized features and realized capabilities of such apparatus or system as a configuration of the disclosed technology.

[0099] The foregoing discussion is provided to enable those skilled in the art to manufacture and use the configurations of the disclosed technology. Various modifications to the illustrated configurations will readily be apparent to those skilled in the art, and the general principles herein can be applied to other configurations and applications without departing from the configurations of the disclosed technology. Therefore, the configurations of the disclosed technology are not intended to be limited to those shown, but rather to be given the widest possible scope consistent with the principles and features disclosed herein. The following detailed descriptions should be read in conjunction with the accompanying drawings, in which the same elements in different drawings have the same reference numerals. The drawings are not necessarily drawn to scale, depict selected configurations, and are not intended to limit the scope of the configurations of the disclosed technology. Those skilled in the art will recognize that the examples provided herein have many useful alternatives and fall within the scope of the configurations of the disclosed technology.

[0100] Although various spatial and directional terms, such as top, bottom, lower, middle, side, horizontal, vertical, front, etc., may be used to describe examples of this disclosure, it should be understood that these terms are used only in relation to the orientation shown in the accompanying drawings. Orientation may be reversed, rotated, or otherwise changed such that an upper portion is a lower portion, and vice versa, horizontal becomes vertical, and so on.

[0101] The configuration has been described in this specification in a manner that allows for clear and concise description; however, it is intended and will be understood that the configuration can be combined or separated in various ways without departing from the disclosed technology. For example, it should be understood that all preferred features described herein are applicable to all aspects of the disclosed technology described herein.

[0102] Therefore, although the disclosed technology has been described in conjunction with specific configurations and examples, the disclosed technology is not necessarily so limited, and numerous other configurations, examples, uses, modifications, and intentions to deviate from the stated configurations, examples, and uses are covered by the appended claims. The full disclosure of each patent and publication cited herein is incorporated by reference as if each patent or publication were individually incorporated by reference herein.

[0103] The various features and advantages of the disclosed technology are set forth in the appended claims.

Claims

1. A system for controlling or adjusting fermentation molecules in a food or beverage, the system comprising: A leak container configured to receive food or beverage containing fermentation molecules; A gas separator, which is in fluid communication with the leak container and configured to receive the fermentation molecules released from the food or beverage via a gas outlet port and selectively separate fermentation molecules containing lighter molecular weights from those containing heavier molecular weights. At least one of a pressure control system or a heating control system, wherein the pressure control system or the heating control system is configured to change environmental parameters in the leaking container; as well as A controller configured to control at least one of temperature, pressure, or time experienced by the food or beverage in the leaking container to selectively control or adjust at least one of the amount or balance of the fermentation molecules in the food or beverage.

2. The system according to claim 1, characterized in that, The system also includes a jetting device configured to supply compressed gas to the food or beverage.

3. The system according to claim 2, characterized in that, The jetting device is located inside the leak container or downstream of the fluid outlet of the leak container.

4. The system according to claim 1, characterized in that, The gas separator extends upward from the leak container.

5. The system according to claim 1, characterized in that, The gas separator includes a converging section and a diverging section.

6. The system according to claim 1, characterized in that, The gas separator is located at a height between 2 inches and 36 inches.

7. The system according to claim 1, characterized in that, The system also includes multiple filters downstream or upstream of the gas separator.

8. The system according to claim 1, characterized in that, The system also includes an exhaust fan configured to provide a pressure differential that induces airflow from the leak container to the exhaust port.

9. The system according to claim 1, characterized in that, The leak container is configured to receive air, which replaces less than 20% of the released fermentation molecules within the leak container.

10. The system according to claim 1, characterized in that, The controller includes an on / off button.

11. The system according to claim 1, characterized in that, The system also includes multiple trays configured to engage with the food or beverage within the leak container.

12. The system according to claim 1, characterized in that, The leak container is a first leak container, and the system further includes a second leak container arranged in parallel or in series with the first leak container.

13. A method for controlling or adjusting fermentation molecules in a food or beverage, the method comprising: Place the food or beverage in a container; Controlling the leakage rate of the container to ensure that the food or beverage is subjected to a saturated vapor space within the container; as well as Controlling at least one of the pressure or temperature experienced by the food or beverage in the container to selectively control or adjust at least one of the amount or balance of fermentation molecules in the food or beverage and obtain a food or beverage having treated fermentation molecules.

14. The method according to claim 13, characterized in that, Also includes: A diffusion gradient is provided to remove fermentation molecules with relatively light molecular weights from the food or beverage.

15. The method according to claim 14, characterized in that, Providing the diffusion gradient includes providing a pressure difference that directs the gas flow out of the container.

16. The method according to claim 13, characterized in that, Also includes: Compressed gas is applied to the food or beverage containing processed fermented molecules.

17. The method according to claim 16, characterized in that, The compressed gas is supplied at a pressure level that is at least 10 pounds per square inch (PSI) higher than the hydrostatic pressure in the container.

18. The method according to claim 16, characterized in that, The compressed gas is subjected to the supply of air.

19. The method according to claim 16, characterized in that, The compressed gas is subjected to a mixture of nitrogen and CO2.

20. The method according to claim 19, characterized in that, The mixture of nitrogen and CO2 is provided with CO2 concentrations between 300 parts per million (ppm) and 1500 ppm.

21. The method according to claim 19, characterized in that, The mixture of nitrogen and CO2 is provided with CO2 concentrations between 1,500 ppm and 10,000 ppm.

22. The method according to claim 13, characterized in that, Also includes: The food or beverage containing the treated fermented molecules is placed in a second container; The leakage rate of the second container is controlled so that the food or beverage containing the treated fermented molecules is subjected to a second saturated vapor space within the second container; as well as Controlling at least one of the pressure or temperature experienced by the food or beverage in the second container to selectively control or adjust at least one of the amount or balance of fermentation molecules in the food or beverage and obtain the food or beverage having undergone two treatments of fermentation molecules.

23. A system for controlling or adjusting fermentation molecules in a food or beverage, the system comprising: Multiple leak containers, the multiple leak containers being configured to receive the food or beverage; A jetting device configured to supply compressed gas to the food or beverage; At least one of a pressure control system or a heating control system, wherein the pressure control system or the heating control system is configured to change environmental parameters in the plurality of leaking containers; as well as A controller configured to control at least one of the temperature, pressure, or time experienced by the food or beverage in the plurality of leaking containers to selectively control or adjust at least one of the amount or balance of fermentation molecules in the food or beverage.

24. The system according to claim 23, characterized in that, The system also includes a gas separator that is in fluid communication with the plurality of leak containers and configured to receive the fermentation molecules released from the food or beverage via a gas outlet port and selectively separate the fermentation molecules based on molecular weight.

25. The system according to claim 23, characterized in that, The jetting device includes one or more of a jetting stone or a diffusion stone.

26. The system according to claim 23, characterized in that, The jetting device is located within the internal volume of the plurality of leak containers.

27. The system according to claim 23, characterized in that, The plurality of leaking containers are in fluid communication with a fluid outlet pipe for discharging the food or beverage, and The jet device is positioned along the fluid outlet pipe.

28. The system according to claim 23, characterized in that, The plurality of leaking containers includes a first leaking container and a second leaking container.

29. The system according to claim 28, characterized in that, The jetting device is positioned at the outlet of at least one of the first leak container or the second leak container.

30. The system according to claim 28, characterized in that, The first leak container and the second leak container are arranged in series, and The jetting device is positioned between the first leak container and the second leak container.

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