335 results about "Alcohol drink" patented technology

Systems and methods, including a system for metering, mixing, and dispensing liquids, such as alcoholic and non-alcoholic liquids and solutions, are provided. In one instance, the system includes a controller operatively coupled to a first pump and a second pump. The first pump and the second pump are coupled to a first liquid source and a second liquid source, respectively. The controller controls flow rates at each of the first pump and the second pump. The system includes a valve coupled to a source supply of a third liquid, including pressurized carbonated water. The system includes a fluid connector coupled to the first pump, the second pump, the valve, and a dispenser. The connector receives the first liquid, the second liquid, and the third liquid, such that a fourth liquid, including a combination of the first liquid, the second liquid, and the third liquid, is dispensable from the dispenser.

The invention relates to a sustained-release tablet capable of avoiding sudden release of a medicine after being taken together with an alcoholic beverage, the sustained-release tablet comprises a sustained-release tablet core and an anti-sudden-release material coating layer wrapping the sustained-release tablet core, and the anti-sudden-release material is composed of a polysaccharide substance and a cellulose derivative, the polysaccharide substance is selected from one or more of guar gum, xanthan gum and Arabic gum, the cellulose derivative is selected from one or more of hydroxypropyl methylcellulose, ethyl cellulose and hydroxyethyl cellulose, and the weight ratio of the polysaccharide substance to the cellulose derivative is 1: 1-10: 1. The sustained-release tablet disclosed by the invention has an excellent burst release resisting effect when being taken together with an alcoholic beverage, and the clinical medication safety and effectiveness of a preparation are improved.

The invention belongs to the field of food preparation of non-alcoholic beverages, and particularly relates to a medicinal and edible solid beverage and a preparation method thereof. The medicinal and edible solid beverage comprises slow-release particles and functional drinks, the slow-release particles are prepared by performing enzymolysis on medicinal and edible substances by adopting immobilized bromelain and the like, performing microwave foam drying on an enzymolysis filtrate, and then encapsulating the filtrate with beta-cyclodextrin modified by starch sodium octenylsuccinate, the slow-release particles are brewed with boiling water, and the functional drinks are prepared into the medicinal and edible solid beverage. And bioactive compounds can be completely released within 15 minutes. The functional drink is an unstable foaming substance and can be used as a drinking prompt substance, and consumers are reminded to enjoy the solid drink with the best flavor in time by observing the dissipation condition of foam. The medicinal and edible solid beverage disclosed by the invention solves the problem that the optimal flavor of the existing solid beverage cannot be accurately transmitted to consumers, has relatively high sensory evaluation in the aspects of appearance, color, flavor and mouth feel, and also has a relatively good antioxidant effect.

A process for the accelerated aging and integrated flavoring of alcoholic beverages with selective control over the final flavor profile is described using size-reduced wood and plant-based biomass products in a rapidly-recirculating system at or above atmospheric pressure with the availability of gaseous, liquid, or solids introduction and accentuated by solids sonication and / or ultrasonically-enhanced alcoholic beverage homogenization and / or chemical reactions and with a much-reduced consumption of wood and plant-based biomass.

Disclosed is a low-carbohydrate beer-flavored alcoholic beverage in which the total content of free carboxymethyl lysine (CML), free carboxyethyl lysine (CEL), free methylglyoxal-derived hydroimidazolone-1 (MG-H1) is 434 ppb or more. In the low-carbohydrate beer-flavored alcoholic beverage, the richness is enhanced.

Various embodiments include a filling apparatus that can be connected to a valve on a keg, such as a Sankey-D valve, and can be used to pour alcohol and other liquids into the keg, which may be pre-filled with a non-alcoholic drink mix. The filling apparatus has an upper structure which is coupled to a lower portion configured to mate with a keg valve. The filling apparatus may be designed to depress portions of the keg valve to allow for both filling and venting of the keg simultaneously. The filling apparatus may further be designed with features to prevent liquid escape during degassing of the keg. The filling apparatus may include a Sankey-D coupler or a coupler with a probe portion as the lower body portion.

The invention relates to a bioactive polypeptide GIVVVPGSGF as well as a preparation method and application thereof. The bioactive polypeptide GIVVVPGSGF provided by the invention has bitter taste, the crystal of the bioactive polypeptide GIVVVPGSGF is powdery, and the bioactive polypeptide GIVVVPGSGF can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide GIVVVPGSGF provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide GIVVVPGSGF has high bitter taste strength, can properly improve the bitter taste of wine, and may increase the flavor quality under certain conditions; on the other hand, the bitter peptide GIVVVPGSGF in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

To provide an alcoholic beverage featuring an enhanced alcohol sensation, along with added or improved freshness and aftertaste richness.SOLUTION: An alcoholic beverage contains eugenol in an amount of 0.1 mg / L or more and 7.0 mg / L or less and cinnamaldehyde in an amount of 0.01 mg / L or more and 1.0 mg / L or less.SELECTED DRAWING: None

The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to benefit the health of an alcoholic beverage drinker, wherein a selection of alcohols includes vodka, tequila, gin, rum, brandy and other alcoholic spirits, wherein a selection of ingredients to add flavors includes flavorings including fruit flavorings, an artificial sweetener, and natural sweetener, wherein a selection of nutritional additive ingredients includes vitamins, minerals, fulvic acid, humic acid, ulmic acid and a purified and sanitized black water with humic acid and fulvic acid molecules in a mixed solution, and wherein bottling includes a bottling electronic monitoring, at least one control network, at least one bottling quality control process and a bottling labeling and packaging process and devices.

The present invention relates to alcoholic beverages having a good content of fruity volatile compounds and a low volatile acidity, in particular thanks to the fermentation process by means of the yeast Cyberlindnera saturnus, preferably of the SPACE strain, and to the use of such a yeast as a food inoculum.

A dispensing device and method of dispensing fluid are disclosed. The device has an outer shell, an inner pod that holds a bag of fluid, and a top cover that secures the inner pod to the outer shell. A pump / nozzle assembly communicates with an actuator to selectively dispense the fluid. The device may be operated manually or by automatic activation. The device may communicate wirelessly with a mobile communication device allowing the user to purchase use of the dispensing device remotely. User interfaces of the communication device guide the user to execute the purchase, to unlock the device for use among other available functions. A purchase transaction for use of the dispensing device can be achieved within a communication network with options as to how the dispensing device is unlocked and operated. Embodiments include controlled dispensing of alcoholic beverages and pharmaceuticals.

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

A method of training a machine learning model for evaluating flavor profiles of an alcoholic beverage includes a spectral sensor collecting optical properties of the beverage or flavoring agent suspended in the beverage within a container. Temperature and pressure sensors collect environment data of the container during a flavoring session. A control apparatus displays a user interface requesting a taste tester to select labels for the session. A control apparatus memory stores selected labels responsive to the taste tester's selections. A feature extraction module extracts features from the optical properties and environment data based on predetermined criteria. A machine learning engine trains a machine learning model to continuously learn flavor characteristics under a plurality of flavoring sessions using the extracted features and selected labels. The trained machine learning model is deployed for quality control and for determining the difference between a good batch and poor batch of the alcoholic beverage.

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 invention discloses a method for processing an alcoholic beverage in a way that makes the alcohol taste better while taking a minimal amount of time to do so. The method accomplishes this by briefly subjecting the liquid in a container or a tank to a pulse-width modulated EM field having certain characteristics, such as a predetermined average voltage, a duty cycle, fundamental frequency and harmonics thereof and for a determined or certain amount of a time, often in the milliseconds to seconds range. Changing these parameters have a demonstrated greater effect on some compounds in alcoholic beverages than others.

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

The purpose of the present invention is to provide a low-purine, low-carbohydrate, beer-flavored fermented malt alcoholic beverage having good taste intensity, aftertaste, and beer-likeness. The present invention provides a beer-flavored fermented malt alcoholic beverage having a purine concentration of 3.5 mg / 100 mL or less, a carbohydrate concentration of 2.5 g / 100 mL or less, and a malt usage ratio of 50% or more, wherein the alcohol concentration is 1.5 v / v% or more.

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.

To provide: a non-alcoholic beverage which has an improved aroma sensed before taken in a mouth, and an improved aroma sensed after taken in the mouth and improved taste lingering; and a production method thereof.SOLUTION: A non-alcoholic beverage includes a fruit juice, carbon dioxide gas, and a flavor. The non-alcoholic beverage has a turbidity of 50 NTU or more and a sum in relative frequency of particles having a particle diameter of 5 to 30 μm of 19% or more in volume-based frequency distribution of a particle diameter of all particles.SELECTED DRAWING: None

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.

The invention relates to a bioactive polypeptide IVVLPTGVAH as well as a preparation method and application of the bioactive polypeptide IVVLPTGVAH. The bioactive polypeptide IVVLPTGVAH provided by the invention has bitter taste, the crystal of the bioactive polypeptide IVVLPTGVAH is powdery, and the bioactive polypeptide IVVLPTGVAH can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide IVVLPTGVAH provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide IVVLPTGVAH has high bitter taste strength, the bitter taste of wine can be properly improved, and the flavor quality can be possibly improved under certain conditions; on the other hand, the bitter peptide IVVLPTGVAH in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

Provided herein are genetically modified yeast cells that comprise genetic modifications to reduce sensory detection of one or more wort-associated off-flavors of a fermented beverage and the cell is not capable of converting maltose and / or maltotriose to ethanol. Also provided are methods of producing fermented products (e.g., non-alcoholic fermented beverages) using the genetically modified yeast cells described herein.

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

[Problem] To rapidly respond to demand for each of beer or low-malt beer and distilled liquor and to reduce a production space. [Solution] The present invention relates to an alcoholic beverage production apparatus 1 comprising at least a preparation tank 2 for preparation into which a raw material of an alcoholic beverage is fed, a boiling tank 3 for boiling a liquid transferred from the preparation tank 2, and a fermentation tank 4 for fermentation in which yeast is added to a liquid transferred from the boiling tank 3, wherein the preparation tank 2, the boiling tank 3, and the fermentation tank 4 can be used for both the production of beer or low-malt beer and the production of distilled liquor.

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.