139 results about "Alcohol drink" patented technology

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 an alcoholic beverage containing Brown spirits and water-soluble dietary fiber, and excellent in easiness to drink and flavor like Brown spirits.SOLUTION: An alcoholic beverage comprising Brown spirits, a water-soluble dietary fiber, and one or more selected from the group consisting of ethylcaprate and furfurals; the alcoholic beverage described above, wherein the concentration of ethylcaprate is 0.02 to 0. 20ppm or the concentration of furfurals is 0.05 to 0. 50ppm; and a method for improving the taste of an alcoholic beverage comprising Brown spirits and a water-soluble dietary fiber, the method comprising adding one or more selected from the group consisting of ethylcaprate and furfurals.SELECTED DRAWING: None

The invention provides a method for analyzing the oxygen stable isotope ratio of water in a highly alcoholic beverage, and relates to the technical field of oxygen isotope analysis. The analysis method comprises the following steps: selecting at least two water samples with known oxygen isotope ratios and different values as additive water; diluting the same high-alcohol beverage to be detected by adding water to obtain a diluted sample; measuring an oxygen isotope ratio; and according to the oxygen isotope ratio of the added water and the oxygen isotope ratio of the diluted sample, calculating the oxygen isotope ratio of the water in the highly alcoholic beverage to be measured. According to the analysis method, the concentration of ethanol is reduced through dilution, so that interference of isobaric elements is avoided; and physical separation is replaced by mass conservation equation calculation, and a complex distillation device is not needed. According to the method, pretreatment is remarkably simplified, cost and errors are reduced, and rapid and accurate analysis of the water oxygen isotope in the highly alcoholic beverage is achieved.

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 present invention is expected to develop a novel alcoholic beverage having an ideal aroma effect. The present invention relates to an alcoholic beverage, which is characterized in that the alcoholic beverage contains steviol glycoside, and the protein content is 20-7000 mg / L.

The cross-sectional view in 1.7 follows the line 7-7 in 1.5. The item is an alcoholic beverage bottle. 1.1) Front view; 1.2) Right side view; 1.3) Left side view; 1.4) Rear view; 1.5) Bottom view; 1.6) Top view; 1.7) Cross-sectional view; 1.8) Exploded perspective view (front, top, left side); 1.9) Exploded perspective view (front, bottom, left side)

The present invention addresses the problem of providing a means for suppressing tingling sensation caused by a mineral-containing alcoholic beverage that has not been thermally treated. The alcoholic beverage according to the present invention uses a specific polysaccharide and has a mineral content within a specific range.

To provide a packaged carbonated alcoholic beverage containing gin, wherein a metallic aroma and a bitter aftertaste derived from gin are improved.SOLUTION: A cooling sensation imparting substance is blended into a packaged carbonated alcoholic beverage containing gin.SELECTED DRAWING: None

Anti-drip device for a beverage dispensing assembly. Dispensing line part for use in a beverage dispensing assembly, the dispensing line part comprising:a beverage conduit with a passage for transporting a nonalcoholic beverage through said conduit;an upstream connector arranged for connecting the beverage conduit to a beverage container holding a non-alcoholic beverage, wherein the upstream connector has a beverage contact surface which in use contacts beverage; anda downstream connector, arranged for connecting the beverage conduit to a beverage dispensing system; wherein the beverage conduit extends between the upstream connector and the downstream connector, and wherein the dispensing line part further comprises an exterior liquid trap, arranged for preventing a flow of liquid flowing over an exterior surface of the beverage conduit from reaching the beverage contact surface of the upstream connector.

The present disclosure generally relates to flavonoid compounds, such as hesperetin, 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 flavonoid 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 flavonoid compounds.

An object of the present invention is to provide a novel beer-taste non-alcoholic beverage having a good depth of taste and a good balance of aftertaste.SOLUTION: According to the present invention, there is provided a beer-taste non-alcoholic beverage having a γ - nonalactone concentration of 0. 001ppm or more. According to the present invention, by containing γ - nonalactone in a beer-taste non-alcoholic beverage so as to be within a predetermined concentration range, it is possible to provide a beer-taste non-alcoholic beverage having a good depth of taste and a good balance of aftertaste, which is advantageous in that it is possible to respond to various preferences and needs of consumers.SELECTED DRAWING: None

[Problem] To provide a packaged alcoholic beverage in which the sugar content is kept below a certain level, while excessive alcohol taste and aroma are suppressed, and a method for manufacturing the packaged alcoholic beverage.　[Solution] A packaged alcoholic beverage, wherein the eugenol content is adjusted to exceed 0 ppm or the phosphoric acid content is adjusted to exceed 0 w / v%, and the sugar content is adjusted to less than 0.5 g / 100 mL.

To provide an alcoholic beverage containing Brown spirits and water-soluble dietary fiber, reduced in aftertaste and enhanced in bitter aftertaste.SOLUTION: An alcoholic beverage comprising Brown spirits, water-soluble dietary fiber, and one or more selected from the group consisting of ethyl laurate and furfurals; the above-mentioned alcoholic beverage wherein the concentration of ethyl laurate is 0. 02-0. 20ppm or the concentration of furfurals is 0. 05-0. 50ppm; and a method for improving the taste of an alcoholic beverage comprising Brown spirits and water-soluble dietary fiber, comprising adding one or more selected from the group consisting of ethyl laurate and furfurals.SELECTED DRAWING: None

The present disclosure provides alcoholic drinks using maple syrup as a raw material and methods for the preparation. The maple syrup, with its sugar concentration of 66% and its pristine and pure properties, stimulates an easy initiation of a fermentation, and the methods do not yield any waste or impurities after fermentation, which is more environmentally friendly. Additionally, the present disclosure employs a maple wood barrel storing and aging the alcoholic drink, augmenting the aroma and quality of the maple syrup wine further.

Described herein are beverages composed of components derived from fruits and / or vegetables by way of percolation and / or maceration with alcoholic beverages. The inventive beverages include additional additives such as one or more sweeteners, glycerol, sugar alcohols, herbs, spices, vitamins, antioxidants, flavoring agents, acids, or any combination thereof. The methods described herein maximize the isolation of bioactive nutrients present in fruits and vegetables and form unique complexes with chemosensory flavor elements. Also disclosed herein are fruit and vegetable composites by way of percolation and / or maceration of the fruit or vegetable with alcoholic beverages, wherein the composites can be used to supplement a beverage.

This invention provides a novel technology that allows for a more pronounced citrus fruit flavor in citrus fruit juice-flavored alcoholic beverages containing distilled spirits, where the total concentration of monosaccharides and disaccharides (excluding sugar alcohols) is less than 0.5 g / 100 mL based on the volume of the beverage. [Solution] A citrus fruit juice flavored alcoholic beverage containing distilled spirits as a raw material, wherein the total concentration of monosaccharides and disaccharides excluding sugar alcohols is less than 0.5 g / 100 mL based on the volume of the beverage, and the citrus fruit juice flavored alcoholic beverage contains linalool, nonanal, and neryl acetate.

The present application belongs to the field of alcoholic beverages, and particularly relates to a high-efficiency space solid-state piantao-flavored honey wine brewing method and device. The high-efficiency space solid-state piantao-flavored honey wine brewing method comprises: obtaining a brewing seed liquid, wherein the brewing seed liquid comprises wine yeast and aroma yeast. A honey fermentation liquid is configured, the honey fermentation liquid is sterilized, the brewing seed liquid is inoculated, and anaerobic fermentation is performed to obtain a first fermentation liquid. Solid-state fermentation raw materials are configured and sterilized, part of the first fermentation liquid is uniformly sprayed to the surface of the solid-state fermentation raw materials to perform aerobic fermentation and generate esters. The solid-state fermentation raw materials subjected to aerobic fermentation are soaked into the other part of the first fermentation liquid, and the other part of the first fermentation liquid extracts the esters in the solid-state fermentation raw materials. The first fermentation liquid soaked with the solid-state fermentation raw materials is subjected to filtration and aging treatment.

A problem to be solved of the invention is to provide an alcohol-removed fermented beer-taste beverage which has improved alcoholic feeling and reduced fermented soybeans odor. Means for solving the problem is a low-alcohol beer-taste beverage containing at least one 2-acetyltetrahydropyridine compound selected from the group consisting of 2-acetyltetrahydropyridine and, 2-acetyl-1,4,5,6-tetrahydropyridine its tautomer, in an amount of more than 2 ppb and less than 10 ppb, and containing components derived from an alcohol-removed wort-fermented liquid.

The invention relates to tasting samplers for alcoholic beverages, such as cognac or brandy. A tasting sampler (1) for an alcoholic beverage (2) includes a vessel and a plug (5) made of glass, and is characterized in that the vessel comprises a rounded body (3) and a base (4), the plug (5) contains a sealing element (6) made of an inert material, and the internal volume of the body (3) holds from 40 to 70 grams of alcoholic beverage (2). The technical result is to ensure a sufficiently rapid, yet relatively precise and uniform heating of the beverage placed into the tasting sampler using only the heat from the user's hands, thereby providing the most complete revealing of the beverage's organoleptic properties during its tasting.

A shelf stable, edible sphere containing alcohol and methods for preparing the same. The edible sphere comprises a liquid and / or gel inner core comprising ethyl alcohol and an outer membrane comprising alginate, wherein the outer membrane coats and encapsulates the liquid and / or gel inner core and wherein the edible sphere is shelf stable for at least one month. The process for preparing the shelf stable, edible sphere comprises combining an alcoholic beverage, a calcium salt, and optionally one or more further components to form a cocktail solution, de-aerating and either freezing the cocktail solution to form a frozen cocktail solution or adding a thickening compound to the de-aerated cocktail solution to form a viscous cocktail solution, immersing the frozen cocktail solution or viscous cocktail solution in a sodium alginate bath at ambient temperature for a period of time to form an edible sphere containing alcohol, and removing the edible sphere containing alcohol from the alginate bath and rinsing it with water to form a shelf stable edible sphere.

The present invention provides an order-taking device, order-taking method, and program that allow customers to order appropriate all-you-can-drink and all-you-can-eat menus according to their attributes. [Solution] An ordering terminal that accepts orders for all-you-can-eat courses and all-you-can-drink courses includes: an attribute reception unit that receives the number of customers for each age group; an all-you-can-eat course reception unit that receives the name of the all-you-can-eat course and the name of the all-you-can-drink course to be ordered; an alcohol non-serving number reception unit that receives the number of people to whom alcoholic beverages cannot be served when an all-you-can-drink course including alcoholic beverages is ordered; an all-you-can-drink course provision content determination unit that calculates the number of all-you-can-drink courses including alcoholic beverages and the number of all-you-can-drink courses without alcoholic beverages to be served based on the number of people to whom alcoholic beverages cannot be served; and a provision content confirmation reception unit that receives confirmation from the customer of the name and number of all-you-can-eat courses and the provision content and number of all-you-can-drink courses.

The present application relates to the technical field of recombinant protein technology, and particularly relates to a high-salt-tolerant amidase, gene, vector, recombinant bacteria and application, wherein the amino acid sequence of the amidase is shown as SEQ ID NO. 1. The amidase has extremely high salt tolerance and good ethanol tolerance. The recombinant amidase prepared by the present application lays a foundation for future realization of elimination of ethyl carbamate in high-salt fermented food and alcoholic beverages and realization of industrial application of ethyl carbamate hydrolytic enzyme, and has great economic and social benefits.

A variety of potentially harmful substances can be removed from alcoholic and non-alcoholic beverages as well as condiments using a pack that includes a variety of ingredients within a liquid-permeable housing. The pack is immersed in a liquid that needs to be detoxified, with the ingredients binding to the potentially harmful compounds within the liquid, and after a desired period of time, the pack is separated from the liquid, thus removing from the potentially harmful compounds that are bound to the ingredients from the liquid. When combined within a single compartment of the housing, the ingredients display synergy in removing of many of the potentially harmful compounds. Additionally, the packs can be enhanced for removal of particular sets of compounds, such as environmental pollutants, illicit substances, mold and mycotoxins, food additives, and additional alcohol toxins.

The invention belongs to the technical field of chemical analysis and detection, and particularly relates to a method for detecting higher alcohols in serum and application of the method in metabolic kinetic analysis of alcoholic beverages. In order to realize the effective separation and synchronous detection of fatty alcohol, aromatic alcohol and isomers thereof, reduce the volatile loss of higher alcohol and the use amount of a sample and reduce the serum matrix effect, the method comprises the following steps: performing pretreatment extraction and derivatization on drunk serum; high performance liquid chromatography-triple quadrupole mass spectrometry is adopted to detect higher alcohols in serum after drinking and the content of the higher alcohols. Results prove that the detection method disclosed by the invention has the advantages of low sample amount, high precision and accuracy, low matrix effect and low detection limit. The detection method disclosed by the invention is used for detecting the content of ethanol and higher alcohol in serum in the metabolic kinetics analysis of the alcoholic beverage, so that the alcoholic beverage with excellent metabolic efficiency can be screened, and data support can be provided for the evaluation of slow drunkenness, fast sobering and light hangover.

A beverage server able to accurately customize concentrations of a nonalcoholic beverage and alcoholic beverage. The beverage server 10 has beverage dispensing parts 14, 18 having at least one of first discharge nozzles 16b, 20b or a second discharge nozzle 16c among first discharge nozzles 16b, 20b, a second discharge nozzle 16c, and water discharge nozzle 16a and dispensing a beverage and a control device 82 making a first flow jet pump 58 and first flow regulator 60 operate together so as to enable control of a discharge rate of the first liquid supplied to the first discharge nozzles 16b, 20b and making a second flow jet pump 74 and second flow regulator 76 operate together so as to enable control of a discharge amount of the second liquid supplied to the second discharge nozzle 16c, the beverage server able to adjust an alcohol concentration of the beverage dispensed from the first beverage dispensing part 14.

This item is a valve for a beverage ingredient dispenser. When in use, it is connected to a beverage ingredient machine and used to control the amount of beverage ingredients (e.g., beverage ingredients containing syrup, concentrated juice, pulp or solids, or alcoholic beverages) dispensed.

1. Name of this design product: Wine Label (Golden Starry Night). 2. Application of this design: This design is used for decorative labels on alcoholic beverage containers, and is particularly suitable for packaging markings on wine bottles. 3. The key design features of this product are: the main view. 4. The image or photograph that best illustrates the design's key features: the front view.

To provide a non-alcoholic beverage, a non-alcoholic beverage base, a method for producing a non-alcoholic beverage, a method for producing a non-alcoholic beverage base, and a method for improving a flavor of a non-alcoholic beverage, which are reduced in strong acid taste, and reinforce robust drinking and features inherent to a citrus-based sour.SOLUTION: A non-alcoholic beverage is a non-alcoholic beverage having acidity of 0.1 w / v% or more, wherein a content of geraniol is 50 ppb or more, and a content of ethyl caprate is 3 ppb or more. A method for producing a non-alcoholic beverage is a method for producing a non-alcoholic beverage having acidity of 0.1 w / v% or more, wherein a content of geraniol is 50 ppb or more, and a content of ethyl caprate is 3 ppb or more.SELECTED DRAWING: None

The present invention relates to a single-serving capsule for preparing a hoppy alcoholic beverage with a foam height. This capsule is characterized in that it comprises at least two compartments, including a first compartment and a second compartment; the first compartment comprising 5-30 mL of an aqueous liquid having an ethanol content of 0-10% ABV and comprising 0.1-25% by weight of protein; the second compartment comprising 5-50 mL of an alcoholic liquid containing 20-99.9% by weight of ethanol, 0-60% by weight of water, and 50-2,000 mg / kg of hop acids selected from iso-alpha acid, hydrogenated iso-alpha acids, hulupones, and combinations thereof; wherein the ethanol and water together constitute at least 80% by weight of the alcoholic liquid.