270 results about "Alcohol drink" patented technology

The present invention discloses a system and method for enabling the remote purchasing of products or services, etc. (e.g., alcoholic beverages) wherein, as part of the buying transaction, the purchaser indicates a specific physical location where the product will be claimed, may identify a third party as the “recipient” of the product by providing the third-party's e-mail or text messaging address, can attach a personalized message to the transaction, and can specify the information required for recipients who are already known to the system to make an expedited return purchase in real or near-real time. In one aspect, a method of facilitating a third-party purchase includes the steps of receiving, via a first communications device, an instruction from a purchaser to purchase at least one product or service for a prospective recipient at a venue designated to provide that product or service to the recipient in person, the instruction comprising data identifying at least the recipient, the product or service, and the venue; and sending to the venue, via a second communications device, data identifying at least the recipient and the product or service.

The present invention relates to production of non-alcoholic beverage enriched with 1H216O in comparison with typical non-alcoholic beverage composition. This is provided by addition to alcoholic beverage highly pure light water comprising 1H216O from about 99.76% to about 99.99% by weight of water, while the content of 1H216O in typical water is no more than 99.575 by weight of water. According to the present invention non-alcoholic beverage enriched with 1H216O in an amount no less than 99.76% by weight of water, includes drinking water, table drinking water, mineralized water, mineral water, mineral table water, treatment-prophylactic mineral water, mineral-medicinal water; blended beverage which is table beverage, beverage for special purposes, refreshing beverage, cool beverage, tonic, lemonade, non-alcoholic cocktail; and beverage which is juice, nectar, kissel, mors, tea, kvass, non-alcoholic beer. The taking non-alcoholic beverages enriched with 1H216O, wherein the content of 1H216O is no less than 99.76% by weight of water of said non-alcoholic beverage prepared in accordance with present invention improves human wellness and life quality.

An anti-drunk driving apparatus for a vehicle including: an alcohol drinking determination device which determines whether or not a first person seated in a driver's seat is drunk; a driving restriction device which restricts driving of the vehicle in a case where it is determined that the first person seated in the driver's seat is drunk by the alcohol drinking determination device; a driving intention presumption device which presumes whether or not a second person seated in the driver's seat has an intention to drive; a photograph device which photographs the faces of the first and second persons; and a person identification device which determines whether or not the first and second persons are the same by comparing their faces in images, wherein if it is determined that the first and the second persons are not the same, the driving restriction device restricts driving of the vehicle.

The present invention provides an Oxygen scavenging composition as a concentrate master batch to act as active and passive barrier, said composition comprising a resin carrier which is an alloy of PET with PTN, or PBN or PBT, mixed micron sized and nano-sized iron particles, an alkali metal bisulphate and ascorbate, a metal halide and additives. The iron particle mixture with a particle size in the range of 1 to 50 micron along with nano sized iron particles of 5 to 50 nanometers (nm) having an additional enhanced rate of oxygen absorption. The oxygen scavenging composition also includes metal halide and ascorbates and bisulphates of alkali metals. The oxygen scavenging composition of the present invention as a master batch in a polyester carrier resin containing barrier, color and U.V. light absorbing additives is used in food packaging applications of human consumption, especially those oxygen sensitive food items including alcoholic beverages, fruit beverages etc, where the oxygen permeation levels are to be maintained at very low levels.

This invention is directed to methods, procedures and apparatus for controlling the portioning of flowable materials, particularly soft serve frozen confections, though also including other flowable products. Such other products may include soups, beverages such as milk shakes, soft drinks, and alcoholic beverages such as beers, and so forth.Typically a method for controlling the delivery of a portion of a flowable substance includes the steps of:i) Delivering the flowable substance in a stream; andii) Noting the time for the delivery of a portion of a targeted amount; andiii) Determining the weight of the portion, andiv) Using this information to influence the delivery of further substance to meet a pre-determined target value.A preferred method is characterized by both the weight of the flowable substance being delivered and the time for the delivery of same being repeatedly or continuously assessed to achieve delivery of a pre-determined target weight or volume.

A drunk driving detection system to be incorporated in a vehicle includes a steering wheel, a film, a pair of contact detection electrodes, an alcohol sensor, and a control circuit. The steering wheel is provided with an opening in a portion to be grasped by a driver. The film is liquid-impermeable and air-permeable, and covers the first opening. The contact detection electrodes are provided on the film. The alcohol sensor is provided in a space in communication with the opening. The control circuit is connected to the contact detection electrodes and the alcohol sensor, and measures the resistance between the contact detection electrodes. When the resistance is within a predetermined range, the control circuit determines that the driver is in contact with the film and detects an alcohol drinking condition of the driver based on the output from the alcohol sensor.

The invention provides methods of producing fermented malt beverages involving the steps of combining barley malt and water to create a mash; providing a fruit juice adjunct to the mash; extracting a wort from the mash; fermenting the wort to produce a fermented malt beverage; and packaging the fermented malt beverage. In other aspects, the invention provides methods of producing fermented malt beverages involving the steps of combining barley malt and water to create a mash, heating the mash and extracting a wort from the mash after heating; providing a fruit juice adjunct to the wort; fermenting the wort to produce a fermented malt beverage; and packaging the fermented malt beverage. In still further aspects, the inventive methods can include the step of priming a fermented malt beverage by adding fruit juice adjunct to the fermented malt beverage. In composition aspects, the invention provides fermented malt beverages produced by use of fruit juice adjuncts, as well as intermediate products in producing fermented malt beverages with fruit juice adjuncts.

A to-be-called side device includes an alcohol drinking state check means for performing an alcohol drinking state check of a user, a peripheral state obtaining means for obtaining peripheral states by sound and image to keep an illegal communication as to the check performed between a person who monitors the check and the user as evidence, a temporary record continuation means for continuing the temporary record of the peripheral states obtained by the peripheral state obtaining means, and a pre-check / post-check record means for recording the peripheral state for 10 minutes before the check and the peripheral state for 10 minutes after the check in the respective checks, wherein the pre-check / post-check record means obtains the record of the peripheral state at least before the check from the record by the temporarily record continuation means in the record of the peripheral states for 20 minutes before and after the check.

A method for producing a beverage, comprising the steps of providing an aqueous animal extract, fermenting said aqueous animal extract with lactic acid bacteria, and fermenting the product of lactic acid bacteria fermentation with yeast fermentation, to produce an alcoholic beverage. Additional ingredients may be added for flavor or to enhance the fermentation process. In particular, a saccharide source may be added to control resulting alcohol content.

The invention discloses a production method for blueberry red wine and belongs to a preparation method for an alcoholic beverage. The method comprises the following steps of: (1) screening, crushing and pulping blueberries; (2) adjusting ingredients of raw materials; (3) fermenting pulp; (4) filtering and separating; (5) performing malic acid-lactic acid fermentation; (6) adding colloid and clarifying; (7) ageing; (8) filtering for multiple times; and (9) encapsulating and storing. The method is characterized in that: fermenting raw materials and treatment thereof, design of the fermenting process and control over process parameters of the fermenting process are innovated; the method is a new technology for deeply processing the blueberries; loss of the raw material blueberries is effectively reduced; the alcoholic strength of the fermented red wine is 8 to 12 volume percent; the produced blueberry red wine has pure and pleasant fragrance, refreshing and elegant taste and unique tasteof the blueberries; and the method is applicable to production processing enterprises of the blueberries.

The invention relates to the chemical field and in particular to an enzyme inhibition method for detecting carbamates. Ethyl carbamate is oxidized by using an oxidant in the presence of an acetylcholine iodide substrate, a 5,5'-dithio bis-(2-nitrobenzoic acid) (DTNB) developer and an acetylcholin esterase with the activity of more than 200U / g, and then the absorbance variation value of the ethyl carbamate along with time at 3min is detected by spectrophotometry to obtain the inhibition condition of the ethyl carbamate on the acetylcholin esterase so as to obtain the content of the ethyl carbamate. The substrate and the developer used in the invention are low in cost; the inhibition rate is greatly increased since the ethyl carbamate is oxidized by using the oxidant; and the method is rapid, simple, high in sensitivity, mild and easily controlled in reaction conditions, simple in steps and easy to operate and needs less equipment. According to the principle of the method, a rapid kit is developed for the rapid detection of ethyl carbamates in alcoholic beverages and fermented foods.

A sealed plastic container for holding an alcoholic beverage such as wine includes a receptacle for containing the alcoholic beverage therein which includes a peripheral flange about the mouth of the receptacle, a biocompatible inner surface and a wall having a low gas transmissibility and a sealing membrane detachably fixed to the flange and including a biocompatible inner surface. The sealing membrane is fitted to the peripheral flange such that it can undergo displacement in the event of expansion of the contents of the container. The container including a biocompatible gas other than oxygen and the membrane seals the alcoholic beverage from contact with air.

The present invention relates to a method for distilling an alcoholic mixture under reduced pressure, wherein a portion of the fluid alcoholic mixture is distilled at a temperature below about 0° C. such that the fluid alcoholic mixture remains fluid while distilling. The present invention further relates to condensing the alcoholic distillate with a first condenser at a first condenser temperature of from about −269° C. to about −15° C. to provide a first alcoholic condensate. The alcoholic mixtures contemplated for use according to the method of the present invention include, but are not limited to, gin, vodka, rum, or neutral spirits. The present invention also relates to an alcoholic beverage prepared by the reduced pressure distillation method of the invention.

This invention relates to a method for producing low mellow or mellowless flumet fermented liquor with the low temperature double tower rectify method, which carries out super-short time contact-low temperature decompression distillation to the raw spirit in a first tower, in which, the bottom gets the de-mellow solution, the top gets the mixture of water, alcohol and perfume contents, the top distilled part enters into the middle of the second tower at low temperature, which applies decompression fractionation, the top distilled part is the perfume contents with the constant pressure boiling point lower than alcohol, which are collected directly in the way of controlling temperature of the segregator and controlling refluence ratio and the methyl alcohol in them is removed, alcohol product is collected from the middle of the tower, perfume contents with the boiliong point higher than the alcohol are collected from the lower part of the tower, the residue liquid at the bottom is the perfume compoment with the highest boiling point, the de-mellow liquid at the bottom of the first, the perfume components at the top of the second tower and the the perfume components at the bottom of the second tower are mixed and added with suitable distilled water to get low-mellow or mellowless raw fermented liquor.

A method for production of an alcoholic beverage with reduced content of alcohol involving treating unfermented beverage starting solution with glucose oxidase and glucose isomerase.

The invention relates to the preparation field of alcoholic beverage, in particular to gingko wine preparation with high health care component content, which is produced by taking deserted ginkgo biloba sarcotesta as the raw material, and adopting biological enzyme degrading pectic substance, cellulose, amylum, and other substances, and adopting the processes of wine yeast and natural grape fermentation or off-flavor alcohol infusing after enzyme destruction and defecation. The problems of foreign flavor and toxic component are simultaneously solved. The health care function of the gingko wine is more powerful than that of grape wine, the wine body is unique, the fruit aroma is stronger, the gingko wine is golden-colored and full of nutriments, with pure taste; and the gingko wine has the effects of dilating coronary arteries, enhancing blood flow, inhibiting blood coagulation, activating plasmin system, improving cardiotrophin, promoting cholesterin conversion, maintaining blood vessel elasticity, preventing and treating thromboembolia, coronary heart disease, angina pectoris, cerebral vasospasm and preventing cancer and restraining cancer, and the like. The gingko wine has remarkable economic benefit and social benefit.

Inulin, which is contained at a high concentration in agave plants growing in arid areas, has been utilized hitherto exclusively in producing alcoholic drinks as tequila. It is intended to produce highly water-soluble inulin having a high added value from these plants. It is also intended to produce an agave syrup, tequila, an alcoholic drink or highly water-soluble inulin from the squeezed residue. Agave plant bulbs (several tens kg) having been employed in producing tequila called pina are cut into small pieces and enzymes therein are inactivated and the texture is softened either at room temperature or under heating. Next, the pieces are squeezed to give a liquid extract which is then refined by using an adsorbent resin. The refined product is employed either as such as a concentrate or after drying to give a powder.

An extract of an oak aged alcoholic product is produced by adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a second layer. The first layer, including the food grade solvent, flavors, color, alcohol (i.e., ethanol) and water, is separated from the second layer. The solvent is then removed from the first layer to produce the extract. The extract can be added to a less costly alcoholic beverage, such as grain neutral spirits, or sugar beet spirits, to produce a beverage having the taste of a mature oak aged alcoholic beverage. Also disclosed is an accelerated whisky maturation method, including combining an alcoholic distillate with toasted oak chips, heating and aerating and / or oxygenating the resulting mixture to produce an accelerated oak aged alcoholic product. The toasted oak chips are then removed.

The invention relates to a sweet potato and soybean composite fermented beverage and a preparation technology thereof, belonging to the field of a non-alcohol beverage. The preparation technology comprises the following steps of: mixing sweet potato juice with soybean milk according to the volume ratio of 3-5:1 to form into a fermenting base material; preparing culture solution with low-fat milk; homogenizing, sterilizing and cooling; vaccinating lactic acid bacteria; cultivating in an activating way; acclimatizing and cultivating to form into several generations with the definite proportion between the fermenting base material and the defatted milk to be taken as the final fermenting strains; and refrigerating the prepared fermenting liquid and ripening to be the finished product. The technical indexes of the prepared fermented beverage are as follows: the protein is larger than and equal to 2.5375mg / mL, the flavone is larger than and equal to 0.045525mg / mL, the polysaccharide is larger than and equal to 1.498mg / mL, the lipid is larger than and equal to 0.6707mg / mL, the acidity is 1.3-1.4, no coli group, no pathogenic bacteria, and the viable count of the lactic acid bacteria is larger than 4.55*10<6> / ml. The prepared sweet potato and soybean composite fermented beverage integrates the trophism of the soybean with the hygienical capability and the flavor of the sweet potato into a whole, not only enriches the new species of the yoghourt, but also explores a new approach for the deep processing of the sweet potato.

An anti-drunk driving apparatus for a vehicle including: an alcohol drinking determination device which determines whether or not a first person seated in a driver's seat is drunk; a driving restriction device which restricts driving of the vehicle in a case where it is determined that the first person seated in the driver's seat is drunk by the alcohol drinking determination device; a driving intention presumption device which presumes whether or not a second person seated in the driver's seat has an intention to drive; a photograph device which photographs the faces of the first and second persons; and a person identification device which determines whether or not the first and second persons are the same by comparing their faces in images, wherein if it is determined that the first and the second persons are not the same, the driving restriction device restricts driving of the vehicle.

The invention relates to a red bean paste grain concentrated pulp non-alcohol drink and a preparation method thereof. The grain concentrated pulp drink is prepared from the following raw materials: red beans, black beans, dry cowpeas, white sugar, maltodextrin, non-dairy creamer, compound stabilizer and water. The preparation method of the grain concentrated pulp comprises: preparing a grain concentrate; preparing an auxiliary concentrate; blending; sterilizing; and finally, obtaining the red bean paste grain concentrated pulp non-alcohol drink which has a strong bean paste flavor, offers a full and smooth mouthfeel, contains rich dietary fibers, and has long-lasting stability.

The present invention is directed towards a beverage dispensing apparatus comprising at least one beverage dispensing module and a base unit upon or within which the or each module is positioned. Each module comprises a container housing a beverage reservoir and a beverage dispensing arrangement comprising a dispensing valve operable to be selectively opened to dispense beverage from the reservoir. Each module further comprises valve sensing means operable to determine when the dispensing valve is opened and provide a valve status signal indicative of whether the dispensing valve is opened. Each module further comprises communication means in communication with the valve sensing means and arranged to receive the valve status signal. The base unit comprises a base-module receiver operable to communicate with the communication means of one or more modules to receive the valve status signal therefrom. The apparatus is particularly suitable for alcoholic beverages.

The present invention is directed to compositions for preventing or reducing the flush and other unpleasant symptoms that sometimes accompany the consumption of alcoholic beverages, and methods for use of said compositions. The compositions comprise an agent, or combinations of various agents, such as an agent capable of increasing intracellular or intramitochondrial concentration of NAD in the subject; an agent capable of increasing glutathione concentration in the subject; an anti-oxidant; alpha-lipoic acid or a precursor to alpha-lipoic acid; and / or an agent capable of increasing the level of Coenzyme A in the subject; where the agent or agents are present or administered in amounts effective to prevent or reduce the alcohol reaction in a subject who has consumed one or more alcoholic beverages.

The invention discloses dendrobium anti-alcohol liver protection tea and a preparation method thereof, and the dendrobium anti-alcohol liver protection tea is composed of the following raw materials by weight: 20-30 parts of dendrobium, 80-100 parts of white tea, 16-22, parts of penthorum chinense pursh, 10-15 parts of jequirity stem, 6-12 parts of Chinese wolfberry leaf, 3-6 parts of phyllanthus urinaria, 4-8 parts of pomelo peel 6-9 parts of radix puerariae, 1-3 parts of milk thellostle, 2-5 parts of purple flower ssowthistle, 1.5-2.5 parts of chamomile, 1-2 parts of water chestnut leaf, 2-3 parts of gardenia, 0.5-1.5 parts of Melissa, 1-2 parts o spearmint, and the proper amount of water. The dendrobium anti-alcohol liver protection tea has the effects of clearing heat, detoxifying, dispelling the effects of alcohol, removing jaundice, resolving dampness, and protecting liver, can accelerate the metabolism of ethanol, reduces blood ethanol concentration, has a protective effect on the liver, can reduce the damage to the liver, can help to treat alcoholic fatty liver, alcoholic fatty liver, alcoholic liver fibrosis and alcoholic cirrhosis caused by alcohol drinking by long-term drinking, is free of side effect, and has wide application prospect and enormous economic benefits.

Devices and methods are described that enable controlled, repeatable and accelerated aging and infusion of alcohol containing beverages. The devices include newly reaction canisters in a computer controlled environment of valves, pumps, interconnecting plumbing, sensors and mixing and dispersing manifolds. Embodiments include devices and infusing materials. The infusing materials include traditional aging / infusing materials such as oaks traditionally used to make barrels for aging and infusion as well as other woods and a variety of non-wood infusion materials such as citrus, beans and seeds. The combination of controls, sensor and computer interface allows for repeatable preparation of aged / infused drinks and for development of new aged / infused drinks.

The present invention relates to an emulsified flavor composition for an alcoholic beverage that does not generate a floating matter or a sediment, that maintains a stable emulsified state, that imparts transparent appearance to the alcoholic beverage and that does not impair the taste / flavor of the alcoholic beverage, even when mixed with a concentrated syrup that has an alcohol concentration several times higher than that of the alcoholic beverage during the steps for producing the alcoholic beverage. The emulsified flavor composition for alcoholic beverages of the present invention comprises: (a) an oil-soluble component containing a flavor; (b) a polyglycerol fatty acid ester whose 1% by weight aqueous solution has transmittance of 65% or higher at 600 nm; and (c) lecithin.