844 results about "Alcoholic spirits" patented technology

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

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.

Apparatus is disclosed for verifying the validity of documents and biometrics submitted by individuals at a document verification terminal, or the use of an e-token with appropriate information thereon in an encrypted manner, so they may perform some action such as purchase an alcoholic beverage or enter a highly secure governmental facility. A Validation Privacy Server and its associated Validation Privacy Database store the results of previous document and biometric validity checks using governmental databases, to be used for subsequent submissions of the same document for the same purpose. In this manner governmental databases are not overloaded with mundane document and personal validity checks every time a document is used for the same purpose. The storage of the results of document checking by the Validation Privacy Server and its associated Validation Privacy Database may be performed with or without the approval of the individual depending on privacy determinations as to the accessibility of the information.

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.

Optical sensor devices, image processing devices, methods and computer readable code computer-readable storage media for detecting biophysical parameters, chemical concentrations, chemical saturations, vital signs and physiological information such as a malignant condition are provided. In some embodiments, the optical sensor includes an array of photodetectors, where each photodetector is configured to detect a spectrum of light. In some embodiments, the image processing device receives a live still or video electronic image, or alternatively, the electronic image is provided from an electronic storage media. Exemplary physiological parameters include but are not limited to a pulse rate, a biophysical or physiological property of skin, a cardiovascular property, a property related to an organ such as the liver or the kidneys, and a temperature fluctuation. In some embodiments, the physiological parameter is indicative of a malady including but not limited to an autoimmune disease, a cancer, a nutritional deficiency, a malignant condition of bone marrow, a present of an infectious microbe such as a fungus, a present of hepatitis, and a cardiovascular disorder a pulmonary disorder. Exemplary chemical concentrations include but are not limited to a chemical saturation, a pH level, a pH level in blood vessels such as capillarys or in skin, a glucose level such as a blood glucose level, a urea nitrogen level such as a blood urea nitrogen level, a CO2 level such as a blood CO2 level or a CO2 saturation level, and an oxygen level such as a blood oxygen level or a blood oxygen saturation level. In some embodiments, the biophysical parameter, physiological parameter or chemical concentration is obtained from reflecting light from tissue from a mammalian subject. Alternatively one or more of these parameters are detected from a food item such as food tissue, a consumable beverage such as an alcoholic beverage, a dairy product, wine, a baked good, a fruit and a vegetable. Exemplary parameters related to food items include but are not limited to a parameter indicative of cooking or spoilage, a pH, a concentration of an antioxidant, and a concentration of an anti-inflammatory agent.

An identity authentication method authenticates valid purchases of restricted products or services such as alcoholic beverages from unattended vending machines. The authentication method is designed to comply with all 50 States' requirements, as the equipment includes a field-programmable age requirement verification mechanism. The process consists of two primary steps: 1) Registration, a one-time procedure where a Patron's age is verified, fingerprint enrolled and information entered into an electronic tag, as well as a central database (if applicable); and 2) Purchase, which occurs each time a product is purchased, where the Patron presents the electronic tag to a tag reader (located on the front of the vending machine), authenticates his / her Identification by placing the appropriate finger onto a fingerprint scanner (also located on the front of the vending machine), then proceeds to purchase the product via cash, credit card, or whatever other method is applicable to that particular location.

Provided herein are systems, devices, and methods for ultraviolet (UV) disinfection and sterilization, more specifically, systems, devices, and methods for UV disinfection and sterilization of a container, and more particularly systems, devices, and methods for UV disinfection and sterilization of a container used in the process of fermentation for an alcoholic beverage. Provided are also systems, UV devices, and methods for inhibiting the growth of one or more species of microorganisms present in a container, preferably for inhibiting the growth of one or more species of microorganisms present on an interior surface of a container.

A system for certifying provenance of an alcoholic beverage includes a radio-frequency identification tag and a server. The radio-frequency identification tag, associated with a bottle containing an alcoholic beverage, periodically measures a plurality of values of an environmental condition of the bottle. The radio-frequency identification tag stores the plurality of measured values. The server receives the plurality of measured values for analysis. The server provides, via a user interface, a description of a provenance of the alcoholic beverage, the description generated responsive to an analysis of the plurality of measured values.

Methods and systems for forming a concentrate from an alcoholic beverage, such as a beverage made by fermentation processes. A membrane process may be used to reduce water and alcohol content, followed by freeze concentration to further reduce water content.

A method and system for the treatment of byproducts from the production of ethanol or alcohol spirits may include: a screw press to dewater the byproducts to produce a wet cake product and a filtrate product; and an anaerobic reactor to treat to filtrate product.

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 method and a system for aging wines and spirits is disclosed using finely pulverized wood of less than 1 mm size and in such quantity to achieve equivalent aging in one-tenth to one-hundredth of the time required for traditional barrel aging and for instant aging prior to drinking.

A tracking system for monitoring and controlling the alcoholic beverages that scans the information from a patron's ID, enters the information into a database, and continuously tallies the number of alcoholic beverages the patron bought at the venue within a specific period of time. The system cross-references the tally with the limit on the alcoholic beverages and denies the patron's request to buy the alcoholic beverages when the patron is over the limit. The system issues a warning to the user / server when the patron approaches the maximum limit. The system can also monitor various zones of a venue to determine if the patrons within any of the zones are drinking excessively. If they are, alcohol dispensing is stopped at the zone, or, alternatively, throughout the venue.

Provided herein are systems, devices, and methods for ultraviolet (UV) disinfection and sterilization, more specifically, systems, devices, and methods for UV disinfection and sterilization of a container, and more particularly systems, devices, and methods for UV disinfection and sterilization of a container used in the process of fermentation for an alcoholic beverage. Provided are also systems, UV devices, and methods for inhibiting the growth of one or more species of microorganisms present in a container, preferably for inhibiting the growth of one or more species of microorganisms present on an interior surface of a container.

An alcoholic beverage management and inventory system comprising a beverage bottle categorizing system; a weighing system for determining total liquor dispensed; a system for computing total profits earned or lost; a system and method for tracking the distribution and location of all bottles at any selected location within a bar establishment; and, an integrated data synchronization, transfer, processing, storage and retrieval system that enables real-time inventory management of any selected number of related and / or unrelated bar establishments.

Provided herein are systems, ultraviolet (UV) devices, and methods for UV disinfection and sterilization, more specifically, systems, UV devices, and methods for UV disinfection and sterilization of a container, room, space or defined environment. The systems, UV devices, and methods are particularly useful for the UV disinfection and sterilization of a container used in the food and dairy industry and for containers used in the process of fermentation for an alcoholic beverage. Provided are also systems, UV devices, and methods for inhibiting the growth of one or more species of microorganisms present in a container, room, space or defined environment, preferably for inhibiting the growth of one or more species of microorganisms present on an interior surface of a container, room, space or defined environment.

Provided herein are systems, ultraviolet (UV) devices, and methods for UV disinfection and sterilization, more specifically, systems, devices, and methods for UV disinfection and sterilization of a container, room, space or defined environment. The systems, UV devices, and methods are particularly useful for the UV disinfection and sterilization of a container used in the food and dairy industry and for containers used in the process of fermentation for an alcoholic beverage. Provided are also systems, UV devices, and methods for inhibiting the growth of one or more species of microorganisms present in a container, room, space or defined environment preferably for inhibiting the growth of one or more species of microorganisms present on an interior surface of a container, room, space or defined environment.

One or more alcohol inputs are received at the interactive system. Each of the alcohol inputs corresponds to an alcoholic beverage to be consumed by a consumer. The system calculates an estimated blood-alcohol level of the consumer based on the alcohol inputs. The estimated blood-alcohol level is compared with one or more alcohol impairment limits retrieved from an electronic data store. If the comparison reveals that the consumer might be impaired, an alert is automatically signaled.

Methods and systems for authorizing and automating transactions, such as the sale of alcoholic beverages, are provided. In one embodiment, data is entered from a customer's driver's license into a computer database, and a record that is associated with the customer is created in the database. A wristband is processed through a computer printer so that information associated with the person is placed on the wristband. This information is read at a point-of-service (POS) station and compared with the data in the database to determine whether to authorize the sale of an alcoholic beverage to the customer.

Provided herein are portable ultraviolet (UV) devices, systems, and methods of use and manufacturing same. Methods of use include methods for UV disinfection and sterilization, more specifically, methods for UV disinfection and sterilization of a container, a room, a space or a defined environment. The portable UV devices, systems and methods are particularly useful for the UV disinfection and sterilization of a container, a room, a space or defined environment used in the food, beverage and dairy industry and in the process of fermentation for an alcoholic beverage. Provided are also portable UV devices, systems, and methods for inhibiting the growth of one or more species of microorganisms present in a container, a room, a space or a defined environment, preferably for inhibiting the growth of one or more species of microorganisms present on an interior surface of a container, a room, a space or a defined environment.

The invention discloses a process for producing activated carbon by a physical activation method. The process is characterized in that an activation process is added on the basis of machine-made straw charcoal, and comprises the following steps of: crushing and grinding the straw charcoal into powder and pressing the powder again to form grains; and feeding the grains into a special externally heated rotary activating furnace and performing activation by taking a gas as an active agent to obtain a finished product. The activation principle of the process is that: the activated carbon has strong adsorption capacity due to a special microcrystalline structure, well-developed micropores and great specific surface area thereof, and is produced by making the carbon form the porous microcrystalline structure and the straw carbon have a well-developed specific surface area. The machine-made straw charcoal produced by the process has high quality and high adsorption capacity, can be used for the production of firecrackers and fireworks, also can be widely used for the water purification for drinking water, alcoholic beverages and various cooling beverages and the advanced purification of industrial waste sewage and domestic sewage, and is also suitable for the purification of indoor air.

A method and device are configured to remove or reduce the quantity of one or more contaminants from a beverage, such as an alcoholic beverage. A contaminant removing material may be formed into an object or be associated with an object for contact with a beverage. The invention has particular applicability to removing or reducing the sulfite content of an alcoholic beverage and may change other properties of the beverage, such as its color. The contaminant removing material may be associated with a pour spout. The spout may also include one or more air inlets, an aeration mesh or both to aerate a beverage as it is poured. In addition, the pour spout may include one or more magnets to remove contaminants and change other properties of the beverage, such as its taste.

The present invention is directed to novel compounds and a process for augmenting or imparting a flavor enhancement effect or modifying the perception of one or more of the five basic taste qualities sweet, sour, salt, bitter and umami, to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup comprising the step of adding to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup a flavor enhancement or modification of basic taste quality augmenting, enhancing or imparting quantity and concentration of at least one N-substituted unsaturated alkyl amide defined according to the structures:

The invention provides oat composite nutrition slurry and a preparation method thereof, which relates to a non-alcoholic drink. The raw material comprises oat, sesame, soya, brown rice, buckwheat, wheat germ, white granulated sugar, liquid native starch anti-aging agent and composite phosphate. The oat, the sesame, the soya, germinate brown rice, the buckwheat and the wheat germ are roasted; the roasted oat, soya, germinate brown rice, buckwheat and wheat germ are crushed and compounded into paste by adding water to prepare slurry A; the roasted sesame and wheat germ are grinded so as to obtain sesame wheat germ flour; the liquid native starch anti-aging agent is uniformly mixed with the white granulated sugar where hot water is added so as to obtain the liquid native starch anti-aging agent solution; the composite phosphate is dissolved by water so as to gain the composite phosphate solution; the slurry A is mixed with the sesame wheat germ flour where the liquid native starch anti-aging agent solution and the composite phosphate solution are added so as to obtain slurry B; the white granulated sugar is dissolved into syrup C by water; the slurry B and the syrup C are added with water for constant volume so as to obtain compounding solution; and the steps as follows are carried out to prepare the oat composite nutrition slurry: cooling, pre-heating, degassing, homogenizing, sterilizing, filling and packaging.