13 results about "Non alcoholic" patented technology

Small flavor pills, pressed from a combination of exclusively natural, finely ground ingredients such as herbs, bitters, additives, or spices. Specifically designed to positively alter the flavor and enhance the intensity and authenticity of non-alcoholic wines, de-alcoholized wines, and non-alcoholic beers. The beverage market offers a wide selection of non-alcoholic wines, de-alcoholized wines, and non-alcoholic beers, but unfortunately, their taste is far from the "original" and authentic taste of wine or beer. Therefore, despite increasing demand, there is a reluctance to offer these beverages. Through the production of flavor pills for use in non-alcoholic wines, de-alcoholized wines, or non-alcoholic beers, and the addition or...Using these new, natural flavor pills, the flavor of non-alcoholic wine or non-alcoholic beer is altered (depending on the pill = more bitter, stronger, spicier, sweeter) and significantly improved. Thanks to the compact, pressed pill shape, this change can be applied anywhere, at home or on the go. The flavor pills will be available in various flavors for non-alcoholic wine and also in various flavors for non-alcoholic beer, depending on what kind of improved or changed flavor is desired. The drinks remain alcohol-free despite the use of the flavor pills.

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 disclosure provides an oral liquid composition comprising potassium chloride, free of alcohol, free of parabens, and with enhanced stability. The present disclosure further provides methods of using the oral liquid compositions comprising potassium chloride, and which are free of alcohol and parabens, for the treatment of hypokalemia in patients with or without metabolic alkalosis.

Kombucha tea faces many challenges concerning its use for its health benefits, such as standardization, as well as the determination of a specific dosage form appropriate to the intended use. Kombucha tea, as a fermented, alcohol-containing beverage that relies on a complex combination of living yeast and bacteria for production, is especially difficult to administer. The present invention provides a consistent, standardized dosage form and novel combinations of a traditional medicinal drink that is otherwise unsuitable for widespread natural medicine. By providing a soft, chewable and orally dissolvable and / or disintegrable compositions, such as a gummie, a gummie with probiotics, or other natural health product ingredients, or a gummy made from tapioca syrup, a unique, desirable flavor and mouthfeel is obtained and which is also alcohol free. This expands the number of people who can enjoy the benefits of the traditional tea.

This invention consists of a process for producing bacteria and yeasts from agave sap and juice and honey, and using them as synbiotics in various functional beverages, including some tea-like liquid yogurt beverages. One process involves mixed culture to prepare a functional beverage with synbiotic action, comprising the combination of at least one yeast and one lactic acid bacterium with probiotic function, in a prebiotic solution of natural origin based on oligo- and polysaccharides from agave or honey, or both, for human consumption. The functional beverages described may contain alcohol in low concentrations or be completely alcohol-free. Another described process establishes the separate use of lactic acid bacteria and yeasts to generate fermented alcoholic, acidic, or both types of beverages, with or without live microorganisms, possessing high organoleptic quality.It also establishes the process by which a freeze-dried powder can be prepared, either individually or through a mixture of strains with probiotic activity, from honey or agave syrups.

The invention belongs to the field of vegetable protein beverages, and particularly relates to a sugarcane tail tip vegetable protein beverage rich in amino acid and a preparation method thereof, and the preparation method comprises the following steps: 1, preparing sugarcane tail tip crude protein through alkali dissolution and acid precipitation; 2, constructing recombinant lactobacillus bulgaricus, wherein the recombinant lactobacillus bulgaricus expresses neutral protease with an amino acid sequence shown as SEQ ID NO: 2 or a variant of the neutral protease; 3, recombinant lactobacillus bulgaricus is inoculated to the sugarcane tail crude protein according to the inoculation amount of 0.8%, the initial pH is 7.0, the fermentation temperature is 40 DEG C, fermentation is conducted on a lactic acid bacteria fermentation medium for 11 h, strains are filtered, fermentation liquor rich in amino acid is prepared, a sugarcane fruity additive is added, pasteurization and refrigeration are conducted, and the sugarcane tail drink rich in amino acid is obtained. Recombinant lactobacillus bulgaricus is constructed, the content of free amino acid in the sugarcane tail tip beverage is increased, the sugarcane tail tip beverage is easier to absorb by a human body, and the fermented beverage does not contain alcohol and is healthier.

Oral spray for use in the oral cavity to neutralize odors and simultaneously care for mucous membranes, comprising a liquid based on a vegetable lipid, in particular coconut oil or triglycerides derived therefrom, and at least one further active ingredient selected from the group consisting of cyclodextrins, zinc compounds, xylitol, essential oils and vegetable extracts, wherein the liquid is alcohol-free and is supplied in a spray container for fine misting in the oral cavity.

New administration regimens of the T4 thyroid hormone are described, characterized by the use of alcohol-free, water-glycerol solutions of said hormone, administered at short temporal distance, i.e. within less than 30 minutes, typically between 15 and less than 30 minutes, from the closest consumed meal.

The present invention relates to a transparent hair care composition comprising a substituted 2-hydroxypyridine-N-oxide material; a diol; a nonionic surfactant; a carboxylic acid or a polyacid; water or an aqueous carrier; wherein the composition has a pH of from about 3.5 to about 6.0; and wherein the composition is free of alcohol.

The invention provides a process of producing a non-alcoholic beer comprising the steps of:fermenting the wort with live yeast to produce a fermented wort;subjecting the fermented wort to one or more further process steps to produce a non-alcoholic beer; andintroducing the non-alcoholic beer in a sealed container;wherein either the fermentation produces a non-alcoholic fermented wort or wherein the fermentation produces an alcoholic fermented wort and alcohol is subsequently removed to produce a non-alcoholic fermented wort or a non-alcoholic beer; andwherein the heated wort, the non-alcoholic fermented wort and / or the non-alcoholic beer is contacted with a hydrophobic silicate-based molecular sieve.Flavour substances contributing to undesirable flavour notes in non-alcoholic beer can be removed effectively during production by contacting wort before or after fermentation with a hydrophobic silicate-based molecular sieve, provided the wort contains virtually no alcohol.

A machine (100) is described for dispensing drinks and emulsions, in particular coffee, coffee cream, concentrated coffee, milk and derivatives, flavorings, alcoholic and non-alcoholic drinks, or powders, comprising at least one dispensing block (102) equipped with at least one fluid connection system (1) which is made in a block (2) of solid material and is equipped with valves (5) or pumps (7) or connection elements (9) or dispensing devices (11), and with a plurality of holes (3) connected to respective paths (4) obtained inside it, the holes (3) being designed to allow the connection of the fluid connection system (1) to such valves (5) or pumps (7) or connection elements (9) or dispensing devices (11); each dispensing block (102) is also equipped with at least one dispensing circuit.

To provide a low-alcohol beer-flavored beverage having an excellent beer-like flavor and enhanced complex flavor derived from brewing at the top. [Solution] A non-alcoholic beer-flavored beverage containing an aroma composition including 0.0475 ppb or more of myrcene, 0.000475 ppb or more of β-ionone, 5.8125 ppb or more of linalool, 0.7025 ppb or more of citronellol, 0.115 ppb or more of geraniol, and 0.09 ppb or more of α-eudesmol.

To provide a low-alcohol, beer-tasted beverage having a superior beer-like aroma and taste at the "top" (i.e., immediately upon drinking), with enhanced complexity derived from brewing.SOLUTION: A non-alcohol, beer-tasted beverage includes an aroma and taste composition containing: 0.0475 ppb or more of myrcene; 0.000475 ppb or more of β-ionone; 5.8125 ppb or more of linalool; 0.7025 ppb or more of citronellol; 0.115 ppb or more of geraniol: and 0.09 ppb or more of α-eudesmol.SELECTED DRAWING: None