Class / Patent application number | Description | Number of patent applications / Date published |
426592000 | Alcohol containing | 68 |
20080199585 | Process for Refining Aqueous Preparations - For refining aqueous preparations, in particular alcoholic drinks, the invention provides a process in which comminuted cleaned wood is autoclaved and subsequently components of the wood are extracted, the extraction proceeding with similar extraction media and/or the aqueous preparation to be refined. | 08-21-2008 |
20080206431 | Maca Extract-Containing Alcoholic Beverage - An alcoholic beverage containing an extract of maca having various excellent properties is provided. The maca extract-containing alcoholic beverage is easy to drink because a distinctive odor of the extract of maca is decreased. Such a maca extract-containing alcoholic beverage contains an extract of maca and a distilled liquor mainly made from fermented muscat grapes and containing 1 to 400 ppm of acetic acid with respect to the amount of pure alcohol contained therein. Specifically, 1 part by weight of the extract of maca is added to 0.5 to 1,000 parts by weight of the distilled liquor. | 08-28-2008 |
20080226801 | Anisic Acid Modified Steviol Glycoside Sweetened Beverage Products - Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener. | 09-18-2008 |
20080233263 | Beverage - The present invention provides a beverage, comprising: 5-35% weight/volume fat and/or oil, wherein the fat/oil comprises vegetable oils, and comprises a maximum of 30% weight/volume saturated fatty acids and minimum 20% weight/volume unsaturated fatty acids, said unsaturated fatty acids comprising omega-3-fatty acids and omega-6-fatty acids, and the weight ratio of said omega-6 fatty acids to said omega-3 fatty acids is no greater than 4:1; a maximum of 2.5% weight/volume of carbohydrates; and lactic acid; wherein the content of fat and/or oil is higher than the carbohydrate content by weight. The beverage is especially suitable for patients suffering from inflammatory diseases (Ulcerative Colitis, Rheuma, Multiple Sclerosis), from diabetes and associated chronic diabetes complications (retinopahty, neuropathy, nephropathy, micro- and macrovascular damages e.g. blood vessel damages, myocardial infarction), from neurodegenerative diseases (Alzheimer's, Wernicke-Korsakoff syndrome), and from cancer. | 09-25-2008 |
20080274258 | Whole Fruit Extracts from the Fruits of the Curcubitaceae Family and Uses Thereof - The present invention provides a method of preparing whole fruit extract from the fruits of the Curcubitaceae family. The method includes extracting the peel and pulp of whole fruits by boiling water. In one embodiment, there is provided Luo Han Guo whole fruit extract. The resulting whole fruit extract can be formulated into a sugar-free or no sugar added, low calorie, low glycemic index syrup or jam comprising, e.g. the Luo Han Guo whole fruit extract and sugar alcohols (polyols). | 11-06-2008 |
20080317929 | PACKAGING FOR ELIMINATING OFF-ODORS - Packaging materials and packages that transfer off-odor eliminating compounds to foods and other products via the vapor phase are disclosed. The present invention provides a source of desired off-odor eliminating compound, a suitable environment for vapor transfer, and an appropriate product substrate to which an off-odor eliminating compound is added. Examples of the source of off-odor eliminating compound can be a packaging film containing off-odor eliminating compound, a sachet of absorbed flavor material, a tape or label applied to the inside of a package, and a flavor diffusing granule, or alternatively an active system for delivering a vapor to the environment. Alternatively, the off-odor eliminating compounds can be applied topically, directly to the food or other product. In one preferred embodiment, a sulphur scavenging material is used as the off-odor eliminating compound. Materials that are preferably treated using the present invention include snacks, confections, baked goods, fresh plant materials, cereals and beverages, as well as non-food products. | 12-25-2008 |
20080317930 | Creamy Wine-Based Beverage And Method For Producing Said Beverage - A creamy wine-based beverage comprises a mixture of the following ingredients: a blend of dairy vegetable cream base, beet sugar, fermented wine and sodium caseinate, wherein substantially all alcohol content of the beverage is provided by the wine which is not fortified by spirits alcohol. A method of producing the creamy wine-based beverage is also disclosed. | 12-25-2008 |
20090186143 | METHOD OF ACCELERATING LIQUOR AGING PROCESS - A method of accelerating liquor aging process includes acts of preparing a liquor having by-products, preparing a nano-gold surface by sputtering gold nanoparticles onto a substrate, barreling the liquor and the nano-gold surface into a barrel, circulating the liquor and removing a product of artificially aged liquor. The liquor is circulated by a pump for increased rate of diffusion and incidences of collision between the by-products and nano-gold surface. The gold nanoparticles serve as a catalyst to promote oxidation of by products including formaldehyde, acetaldehyde and fusel alcohols in the liquor into organic acids and esterification of organic acids to accelerate the liquor aging process of the. After the product is removed, the nano-gold surface can be recycled. The gold nano-particles do not aggregate or precipitate in the liquor, therefor, perform more predictably so reduce manufacturing costs and improve consistency of manufacture. | 07-23-2009 |
20090324796 | Process and System for Producing Alcohol by Split-Feed Distillation - The present invention relates to a process and a system for producing alcohol by distillation with energy optimization using split-feed technology. The process of the present invention comprises the steps of: a) splitting a stream of wine ( | 12-31-2009 |
20100009057 | TEQUILA BASED DRINK PREPARATIONS - The present consumable beverage relates to two separate tequila based mixtures: 1) pepper juice or combination of pepper juices and tequila relative to the percentage of blue agave and the age of the tequila; 2) fruit juice or combination of fruit juices and tequila relative to the percentage of blue agave and the age of the tequila. The respective mixtures create a multitude of new varieties of tequila based drinks that are unique, diverse, have distinct tastes, flavors, and palates, and include new colors and bouquets. Furthermore, by adjusting the proportions of pepper/fruit juice or combination of pepper/fruit juices and tequila relative to the percentage of blue agave and the age of the tequila, specific tastes, flavors, and palates can be accentuated and emphasized in each unique mixture | 01-14-2010 |
20100009058 | GINSENG WINE - The present application discloses a process for making ginseng wine. | 01-14-2010 |
20100086666 | Alcoholic beverage - An alcoholic beverage made up of distilled alcohol, deionized water and a protein. The protein is present in a concentration of 2-25 grams per liter of beverage. | 04-08-2010 |
20100086667 | SOLUTION OF MANNOPROTEINS AND THEIR USE - The present invention describes a mannoprotein solution which has a turbidity, when measured by nephelometry at a concentration of 200 g/l of mannoprotein and at a pH in the range of pH 4 to pH 8 lower than 70 NTU, preferably lower than 60 NTU, more preferably lower than 50 NTU, most preferably lower than 40 NTU. This solution can be advantageously used in the stabilisation of wine against tartrate salt precipitation because it is very clear and can be added directly to the wine without causing any turbidity. | 04-08-2010 |
20100151107 | EXTRACTION METHOD FOR THE CLASSIFIED EXTRACTION AND SEPARATION OF VEGETABLE COMPONENT MATERIALS, AND THE APPLICATION THEREOF - The present invention refers to extraction methods for classified extraction and separation of vegetal and/or animal ingredients by means of a multi step elution process. Particularly, the present invention refers to separation of vegetal ingredients, so for example for the extraction and separation of hops ingredients, using the vegetal self-cellulose as stationary phase. Furthermore, the present invention refers to the use of thus obtained hops extracts for the production of beers, enriched with and depleted of phyto-hormones, respectively, as well as beers enriched with xanthohumol. | 06-17-2010 |
20100178411 | Agave-plant-based composition of matter and methods of use - An agave-plant-based composition of matter is disclosed that incorporates a nectar derived from the agave plant and mixed in small, discrete proportions with distilled spirits, where the distilled spirits are mostly comprised of the product of the fermentation and distillation of the juice from the core of one or more agave plants. | 07-15-2010 |
20100209586 | PROCESS FOR PRODUCING BEER OR BEER-LIKE BEVERAGE - The present invention aims to provide a novel process for producing beer or beer-like beverage in which setting of heating conditions with enhanced flexibility can be allowed and in which hop flavor components can be reduced or eliminated. In the step (a), hop together with a solvent of which amount is, per kg of pelletized raw hop, 25 to 100 liters and an additional amount corresponding to evaporation loss thereof is boiled so that 1 to 15 kg of evaporation loss is attained per kg of pelletized raw hop. In the step (b), the hop-treated liquid matter obtained by the preceding step (a) is added to a raw material liquid, and the mixture of the raw material liquid and the hop-treated liquid matter is boiled. | 08-19-2010 |
20100221404 | LIQUID INFUSING AND FLAVOURING DEVICE - A liquid infusing and flavouring device for the infusing and/or flavouring of liquids. The liquid infusing and flavouring device includes an inlet passage connectable to a liquid (typically beer) to allow liquid to flow into the liquid infusing and flavouring device. An outlet passage allows the liquid to flow out of the liquid infusing and flavouring device and which the outlet passage is connectable to the inlet portion of a liquid dispensing tap. The liquid infusing and flavouring device has a container that houses the infusing and/or flavouring substance. The container is in selective fluid communication with the with the inlet and outlet passages. In order to allow the liquid to pass through the liquid infusing and flavouring device, there is situated between the inlet and outlet passages a three way valve operable between a non-infusing-flavouring mode and an infusing-flavouring mode. | 09-02-2010 |
20100233343 | Method and Assembly for Serving Wine Tableside - A system and method that configures a connecting relationship between two wine bottles (or one wine bottle with two wine compartments) such that wine in one bottle/compartment may be served chilled and wine in a second bottle/compartment may be served at a higher temperature than the chilled bottle, while both wines are presented tableside from a single holding vessel. | 09-16-2010 |
20100239741 | AFTER MARKET WINE ADDITIVE TO BALANCE THE FLAVOR OF A WINE - A method for adjusting the flavor of a wine after the wine is opened includes the step of selectively adding a first wine additive to the wine, the first wine additive being made at least partly from concentrated grape juice that approximately match a first grape variety of the wine. For example, the first wine additive can be made at least partly from the first grape variety. Because the first wine additive is made from concentrated grape juice that approximately match the first grape variety, the first wine additive adds sugar to the wine, after a bottle has been opened for consumption by the consumer. Adding concentrated grapes derived from the varietals in the wine to be improved, further enhances the wine, while preserving the character of the original wine. | 09-23-2010 |
20100285200 | High-Protein Beverages and Methods of Manufacture - High-protein beverages are manufactured by infusion of hydrated whey protein into an acidic beverage prior to packaging. The protein content of such beverages makes them more compatible with the dietary restrictions of persons with diabetes mellitus, for example. | 11-11-2010 |
20100291282 | FLAVORED VODKA AND METHOD OF MAKING THE SAME - A method for preparing a strawberry vodka free of chemical flavoring consists of the steps of: (a) adding vodka to a batch tank and diluting the vodka with purified water until the vodka has an alcohol content between about 60 proof and about 100 proof; (b) adding strawberries to the diluted vodka; (c) incrementally adding crystal sugar to the strawberries over a first prescribed period of time wherein the sugar is added to exposed surfaces of the strawberries so that at least some of the sugar is not initially in contact with the diluted vodka and rests on the strawberries for at least the first prescribed period of time; (d) permitting a second period of time to pass sufficient for a substantial amount of the crystal sugar to melt; (e) removing the strawberries from the vodka leaving behind a strawberry infused vodka; and (f) bottling a quantity of the strawberry infused vodka. | 11-18-2010 |
20100303994 | METHOD FOR BREWING BEER - The present invention relates to a method for brewing bottom fermented beer, such method comprising the use of cereal bran, preferably wheat or rye bran, at a ratio of 15% to 50% of the grist. The method of the present invention allows the brewing of beers having an excellent taste and taste stability during ageing at a comparatively low raw material cost. | 12-02-2010 |
20100303995 | NATURAL NUTRITIONAL SUPPLEMENTARY FOOD OF ABELMOSCHUS MANIHOT (LINN.) MEDIUS - A natural nutritional supplementary food of | 12-02-2010 |
20110008516 | FRUIT JUICE-CONTAINING ALCOHOLIC BEVERAGE - The present invention provides an alcohol-containing fruit juice beverage containing 9 v/v % or more of alcohol and a fruit juice selected from the group consisting of apple juice, grapefruit juice and grape juice, wherein the beverage further contains (A) at least 5.0 mg/100 ml of chlorogenic acids when the fruit juice is apple juice, (B) at least 60 mg/100 ml of malic acid when the fruit juice is grapefruit juice, or (C) at least 30 mg/100 ml of potassium ions when the fruit juice is grape juice, whereby an irritation that is distinctive of alcohol and originates from the high concentration of alcohol is reduced and the flavor of mature fruit is enhanced. | 01-13-2011 |
20110129589 | Recycling Resources Between Aging Vessels - Systems and methods for accelerating the aging of distilled spirits are disclosed. The systems and methods may include increased reaction rates of ethanol with oxygen, acids, sugars, and/or other components within an ethanol mixture. The accelerated reactions may produce an aged alcohol in a matter of a few hours or days, whereas comparable alcohols aged conventionally would require many years. The accelerated aging of the ethanol may be performed to provide the end product with a desired flavor profile in a short period of time at a substantially reduced cost. | 06-02-2011 |
20110143010 | STABILISED PARTICLES IN AN ALCOHOLIC BEVERAGE - The invention relates to an alcoholic beverage containing between 15 and 150 g/l of a particulate nut material, wherein the nut material has a particle size, preferably bimodal, between 0.05 and 200 ?m and the beverage contains 5 between 0.2 and 1.0 wt. % of a stabiliser comprising microcrystalline cellulose and optionally a soluble and/or anionic polysaccharide such as CMC. | 06-16-2011 |
20110165308 | POROUS MEMBRANE, PROCESS FOR PRODUCING POROUS MEMBRANE, PROCESS FOR PRODUCING CLARIFIED LIQUID, AND POROUS-MEMBRANE MODULE - A porous membrane with the membrane wall constructed of a hydrophobic polymer and a hydrophilic polymer, wherein when the membrane wall is divided into 3 sections in the film thickness direction to form region “a” containing one wall surface A of the membrane wall, region “c” containing the other wall surface C and region “b” between region “a” and region “c”, the hydrophilic polymer content ratio C | 07-07-2011 |
20110177225 | FRUIT JUICE-CONTAINING ALCOHOLIC BEVERAGE BASE AND BEVERAGE OBTAINED BY DILUTING THE SAME - A fruit juice-containing alcoholic beverage base obtained by mixing a high concentration of fruit juice and a high concentration of alcohol or its dilution-type alcoholic beverage is provided. The fruit juice is contained at a specific ratio to the alcohol so that the irritation distinctive of alcohol is reduced or eliminated and the base has a flavor of mature fruit. In particular, a fruit juice-containing alcoholic beverage base containing at least 9 v/v % of an alcohol and a fruit juice wherein the fruit juice is contained in an amount that is at least 11.5 times the amount of the alcohol, based on the percentage of fruit juice, or an alcoholic beverage prepared by dilution of the base is provided. | 07-21-2011 |
20110212245 | BEVERAGE COMPOSITION AND METHOD OF MAKING SAME - A beverage composition that is a twist on the traditional Margarita includes tequila, triple sec liqueur, limeade concentrate and lime sherbert. To create the composition, ingredients of tequila, triple sec, frozen limeade concentrate and lime sherbert are added to a blender to form a slurry, and ice is then added into the slurry. The slurry is blended until the composition is achieved with a desired viscosity. | 09-01-2011 |
20110212246 | MOUTHFEEL OF BEVERAGES - A method for improving the mouthfeel of beverages by adding hydrocolloids having a particular instrinsic viscosity, and reduced-calorie beverages comprising said hydrocolloids. | 09-01-2011 |
20110250341 | SILICA CONTAINING PARTICLE - A silica containing composition is disclosed. The silica composition comprising a compound having the following formula (SiO | 10-13-2011 |
20110256298 | BEER AND BEER-BASED BEVERAGES AND METHOD OF MODIFICATION OF POLYPHENOLS AND SILICON CONTENT IN THESE BEVERAGES - Beer and beer-based beverages in which the content of polyphenols and/or silicon is enhanced by the addition of polyphenols of Silybum marianum in a water-soluble form comprising their mixture with at least one basic amino acid or aminohexitol in the molar ratio of from 1:1 to 1:2 and/or by the addition of colloidal silicon dioxide in a water-soluble form and comprising its mixture with at least one basic amino acid or aminohexitol in the molar ratio of from 1:3 to 1:4. A method of modification of the content of these substances in beverages is also described. | 10-20-2011 |
20110262615 | Apparatus for the Production of a Sparkling Beverage - The present invention relates to an apparatus ( | 10-27-2011 |
20110318468 | FRUCTOSE-BASED ANTI-DIABETIC ALCOHOLIC BEVERAGE AND METHOD OF MAKING SAME - An alcoholic beverages made from topinambour bulbs that does not contain sugar syrups, glucose or vinegar acids. The topinambour bulb-based beverages utilize a specific acid-hydrolysis utilizing multiple organic acids which results in an extract that contains fructose polysaccharide components that are beneficial for diabetes prevention. For taste and for diabetes-preventing purposes, natural multi-atomic (3, 5 and 6 atoms) alcohols are also utilized. Natural colorings are optionally added to provide a desirable appearance to the beverage. | 12-29-2011 |
20110318469 | Barley with reduced lipoxygenase activity and beverage prepared therefrom - According to the invention, there is provided barley with total loss of functional lipoxygenase (LOX)-1 and LOX-2 enzymes, and plant products produced thereof, such as malt manufactured by using barley kernels defective in the synthesis of the fatty acid-dioxygenating enzymes LOX-1 and LOX-2. Said enzymes account for the principal activities related to dioxygenation of linoleic acid into 9- and 13-hydroperoxy octadecadienoic acid, respectively. 9-Hydroperoxy octadecadienoic acid represents a LOX pathway metabolite, which—through further enzymatic or spontaneous reactions—may lead to the appearance of trans-2-nonenal (T2N). The invention enables brewers to produce a beer having insignificant levels of stale, T2N-specific off-flavors, even after prolonged storage of the beverage. | 12-29-2011 |
20120114828 | POST FERMENTING OPTIMIZER (PFO) FOR THE PREPARATION OF BEER - The present application relates to a method of preparing a beer or beer-like beverage by adding a Post Fermenting Optimizer (PFO) in form of an infusion of roasted malt or a distillate thereof after fermentation. This addition of PFO provides the beer or beer-like beverage with additional body, base flavour and/or top notes. The present invention relates also to the PFO infusion itself, its distillate, the methods for preparing them and their use for reducing staling during beer or beer-type product shelf-life. | 05-10-2012 |
20120164300 | Accelerated Aging of Wines and Sprits - 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. | 06-28-2012 |
20120196024 | REMOVING COMPOUNDS FROM WINE - Methods for improving organoleptic characteristics of wine and/or juice using molecularly imprinted polymers are described. | 08-02-2012 |
20120225183 | DISTILLED LIQUORS AND SPIRITS HAVING THE FRESH AND NATURAL FRAGRANCE OF SHISO AND PROCESSES FOR PRODUCING THE SAME - Provided are liquors or spirits that compensate for the oily and grass-like smell of perillaldehyde, the primary aroma component of | 09-06-2012 |
20120269950 | Chemical changes associated with selenite - The present invention provides improved products and methods for treating liquids and beverages with selenite, resulting in measurable and favorable chemical changes. Beverages include water, fermented and distilled alcoholic beverages such as wine, beer, spirits and liquors and non-alcoholic beverages such as coffee, tea, soft drinks, fruit juices, ciders, herbal teas and dairy drinks. Also provided are selenite products and methods for beneficial treatment of living organisms (which are mostly liquid), including people; animals and plants. Additional products and methods are provided for treating and improving foods derived from animals and plants. | 10-25-2012 |
20130045319 | METHOD FOR THE ENCAPSULATION OF A FOOD PRODUCT AND FOOD PRODUCT - A method for encapsulating a liquid food essentially devoid of calcium ions, comprises the following steps: addition of a product containing calcium ions to a liquid food sample to be encapsulated; immersion of a quantity of the liquid food with calcium ions in a solution containing a non-calcium alginate, forming a capsule of calcium alginate around the liquid; and extraction of the capsule from the solution. The capsule is subsequently submerged in a container containing the liquid food. A food product made by the method comprises a closed container containing a liquid food which contains capsules which have a solid gelatinous wall of calcium alginate and are filled with the liquid food. | 02-21-2013 |
20130071542 | COMPOSITIONS AND METHODS FOR REDUCING H2S LEVELS IN FERMENTED BEVERAGES - The present invention provides compositions and methods for reducing H | 03-21-2013 |
20130101724 | ESSENTIAL OIL-CONTAINING BEVERAGES - The object of the present invention is to provide a technique that incorporates a relatively large volume of essential oil into a beverage, without spoiling the appearance of the beverage or causing peculiar taste. | 04-25-2013 |
20130202767 | MALT FERMENTED BEVERAGE - To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. | 08-08-2013 |
20130243928 | Resveratrol Enhanced Wine - A process for increasing content of resveratrol in wine comprising adding resveratrol obtained from | 09-19-2013 |
20130273228 | BEER FLAVORED BEVERAGE CONTAINING NON-POLYMER CATECHINS - Provided is a beer flavored beverage containing the non-polymer catechins at a high concentration but having bitterness and refreshing finish suitable for the beverage to have a beer taste and suppressed astringency. The beer flavored beverage containing the non-polymer catechins according to the present invention comprises the following components (A), (B), (C), and (D): (A) from 0.03 to 0.4 mass % of the non-polymer catechins; (B) a malt extract; (C) from 0.0005 to 0.06 mass % of potassium; and (D) from 0 to 2.8 mass % of an alcohol, in which: a mass ratio ((C)/(A)) between the component (A) and the component (C) ranges from 0.003 to 1.2; and a quantitative ratio between the component (A) and the component (D) satisfies a relationship represented by the following expression (1):0≦(d)≦3−6.5×(a) (1) (in the expression (1), (a) and (d) represent a mass fraction (mass %) of the component (A) and a mass fraction (mass %) of the component (D), respectively). | 10-17-2013 |
20130309390 | COMBINATION ALCOHOLIC BEVERAGE AND SEPARATELY PACKAGED FLAVORANT - An alcoholic beverage bottle in combination with a flavorant that can be placed within or otherwise added to the alcoholic beverage bottle, to directly contact the alcoholic beverage. The flavorant can be a solid or a liquid. The flavorant imparts a flavor to the alcoholic beverage and the time of contact with the alcoholic beverage can be controlled by the consumer so as to flavor the alcoholic beverage to suit the particular taste of the consumer. A package is included that contains the bottle filled with an alcoholic beverage along with one or more flavorants so that the consumer can select one or more of the flavorants to enhance the flavor of the alcoholic beverage. A method is provided for the consumer to add the flavorant to a bottle of alcohol beverage to allow the flavorant to contact the alcohol beverage and add flavor to the same. | 11-21-2013 |
20130344223 | Alcoholic Flavored Mixed Drink - A method for producing an alcoholic drink mixture may include the steps of forming the alcoholic drink mixture by adding a flavored drink mix, further forming the alcoholic drink mixture by adding an alcoholic drink and further forming the alcoholic drink mixture by adding water. | 12-26-2013 |
20130344224 | CARBONATION RETENTION AGENT FOR ALCOHOL-CONTAINING CARBONATED BEVERAGE - [Problem] Provided is a material that is capable of suppressing the loss of carbonation in an alcohol-containing carbonated beverage over time to reduce changes in flavor, including mouthfeel, when drinking the beverage. [Solution] Addition of a water-soluble soybean polysaccharide into an alcohol-containing carbonated beverage that contains distilled liquor, not fermented liquor, as the alcohol source and does not contain any milk protein material suppresses the loss of carbonation over time to retain carbonation in the carbonated beverage for a long period of time, thereby reducing changes in flavor during a period from immediately after opening the container thereof to when drinking the beverage after storage. | 12-26-2013 |
20140079868 | PACKAGING FOR DECARBONATED BEER BASE LIQUID - A package for a decarbonated beer base liquid may comprise a non-rigid wall defining an internal orifice, a seal extending along a seam of the non-rigid wall and providing an oxygen barrier, and a decarbonated beer base liquid hermetically sealed in said internal orifice. An individually packaged base liquid for making personalized malt-based beverages may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. | 03-20-2014 |
20140113052 | TEQUILA - A tequila beverage comprising a standard tequila beverage containing added components for making said standard tequila beverage more desirable to a consumer. | 04-24-2014 |
20140127383 | PRODUCTION METHOD OF A STRONG ALCOHOLIC BEVERAGE - A method for the production of alcoholic drinks such as strong vines, vodka and other strong spirits enables to minimize or completely remove the cavitation phenomena in a produced drink. The required composition of solution of ethyl alcohol, water and sugar syrup is prepared. The sealed vessel containing the prepared solution is vacuumed, slowly mixing the solution at pressure of 10 mm Hg and temperature 20° C. End of preparation of product is defined by end of bubbles release, which is constituted visually or by using a stethoscope. Finally, the product in a hermetic state is diverted to the bottling. Additionally, when preparing flavored strong alcoholic drinks like tequila, liqueur, bitter and alike, after the vacuuming is finished, the solution is saturated with nitrogen by applying gasification. | 05-08-2014 |
20140178558 | ALCOHOL BEVERAGE CONTAINING FRUIT-JUICE-CONTAINING STORED UNDILUTED SAKE - The object of the present invention is to provide an alcohol beverage that simultaneously achieves the rich flavor of the fruit juice component and regulates the precipitation and flavor deterioration associated with long term storage. The effects of endowing a rich flavor from a fruit juice component to the alcohol beverage and effectively regulating the precipitation and flavor deterioration caused by storing the beverage for a long time results from using a stored base liquid obtained by mixing an alcohol and a fruit juice to achieve a mixture whose alcohol by volume is 13 to 20 v/v %, then storing the mixture. | 06-26-2014 |
20140205734 | METHOD FOR CREATION AND DISTRIBUTION OF A TEA FLAVORED ALCOHOLIC BEVERAGE - The invention is a refreshing drink that is tea flavored and also has alcohol in it. It comprises a tea extract, lemon juice, citric acid, and sec champagne combination that are within well defined concentration thresholds for the creation of the beverage. Further it is contemplated that a unique method of preparation is fun for the consumers and creators of the beverage which will enhance the social aspects of its consumption. | 07-24-2014 |
20140356511 | COFFEE LIQUEUR COMPOSITIONS - The present invention relates to novel coffee liqueurs, and methods of producing the same. Coffee liqueurs described herein have unique utility and taste profiles that distinguish them from other conventional coffee based drinks | 12-04-2014 |
20150086699 | SYSTEMS AND METHODS FOR CUSTOMIZED FERMENTED BEVERAGES - A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient. | 03-26-2015 |
20150307821 | PROCESS OF PRODUCTION OF LOW-CALORIE WINES - A wine production method is provided. The wine production method may be additive process producing predetermined reduction of calories of wine made from a base wine and resulting in a flavor which compares very favorably to the base wine. The wine production method may include providing a plurality of acidified water mixtures, such as but not limited to acidified pure water and/or acidified distilled water, that approximately match the acidity of the base wine. A portion of the plurality of acidified water mixtures may be added to the base wine so as to lower the overall total alcohol content, and so calorie content, thereof. The resulting low-calorie wine retains the taste and beneficial health properties of the base wine. | 10-29-2015 |
20150322391 | PACKAGING WINE IN ALUMINIUM CONTAINERS - A method of filling an aluminum container with wine, and an aluminum container filled with wine, characterized in that the wine has a pH between 2.9 and 3.5 and the filled aluminum container of wine has a molecular sulphur dioxide content of between 0.4 and 0.8 mg/L and further characterized in that prior to filling the wine was micro-filtered in a two stage microfiltration treatment wherein the filter pore diameters are 1.0 μm or less in the first stage filter housing and 0.20 μm to 0.45 μm in at least one subsequent stage filter housing. | 11-12-2015 |
20150376559 | ALCOHOLIC DRINK COMPOSITION HAVING FUNCTIONALITY TO SHORTEN DRUNKENNESS TIME - The present invention provides an alcoholic drink composition having functionality to shorten drunkenness time, wherein the alcoholic drink composition is fabricated by mixing a plurality of gold flakes into an alcoholic drink with a specific mix ration. Taking sorghum liquor as an exemplary alcoholic drink composition, wherein the gold flakes are mixed into the sorghum liquor by the mix ratio ranged between 6.6 mg/600 cc and 66 mg/600 cc. Therefore, when a user drinks the sorghum liquor mixed with the gold flakes, the user would sober up after a longest drunkenness time of 59 minutes passed, without additionally taking any other anti-alcoholic products. | 12-31-2015 |
20160002577 | BEVERAGE AND METHOD RELATING TO SAME - Provided are a beverage having an effectively improved flavor, and methods for the same. A method of producing a beverage according to the present invention is a method of producing a beverage using a raw material solution, the method including: washing barley without germinating the barley; discarding a wash solution after the washing of the barley; and preparing the raw material solution using a raw material containing the washed and ungerminated barley. | 01-07-2016 |
20160068792 | COFFEE LIQUEUR COMPOSITIONS - The present invention relates to novel coffee liqueurs, and methods of producing the same. Coffee liqueurs described herein have unique utility and taste profiles that distinguish them from other conventional coffee based drinks. | 03-10-2016 |
20160097023 | Capillary Whisky Sticks - A whisky bottle has a volume of liquid whisky and contains at least one piece of wood made primarily of oak that may otherwise be used to continue aging whiskey and other spirits post barreling inside of the bottle, where the at least one piece of wood has a total surface area thereof that is selected based upon the volume of liquid. | 04-07-2016 |
20160097024 | Alcohol Reduction In Beverages - A method of reducing the ethanol content of a beverage which includes ethanol and volatile component is disclosed. The method may include separating the beverage into first and second streams with the first stream including ethanol and the volatile components and the second stream including ethanol but none or little of the volatile components. The method may also include contacting the second stream with a strip solution to produce a treated second stream to reduce the ethanol concentration. The method may also include mixing the treated second stream with the first stream whereby the ethanol content of the beverage is reduced but the volatile components remain substantially unchanged. | 04-07-2016 |
20160106116 | METHOD FOR FORCE-RIPENING ROSACEOUS FRUIT - A method for maturing a rosaceous fruit after harvest, characterized by maturing a rosaceous fruit in an oxygen-loaded atmosphere; a method for storing a rosaceous fruit, a method for increasing ester production, or a method for increasing lactone production, a method for producing a fruit matured after harvest, having the same characteristics as the above characteristics; and a fruit matured after harvest obtained by these methods; a processed product using the fruit; a method for producing a fruit liqueur using the fruit; and a fruit liqueur obtained by the method. According to the present invention, it is possible to obtain a fruit that is matured after harvest which is more excellent in aroma. In addition, a fruity fruit liqueur can be provided by using the fruits that are matured after harvest. | 04-21-2016 |
20160168519 | METHOD FOR TREATMENT OF A HOPS PRODUCT, AND USE OF A HOPS PRODUCT | 06-16-2016 |
20160168520 | MALT FERMENTED BEVERAGE | 06-16-2016 |
20190142036 | Lemon-Flavored Beverage, Lemon-Flavored Beverage Base, Method for Producing Lemon-Flavored Beverage, Method for Producing Lemon-Flavored Beverage Base, and Method for Improving Flavor of Lemon-Flavored Beverage | 05-16-2019 |
20220135918 | METHOD OF PRODUCING A SPIRIT USING ONE OR MORE WOOD PIECE FOR IN-BOTTLE ENHANCING - The disclosure provides a method of producing a spirit that uses one or more wood pieces in the bottle with the spirit to enhance the flavor of the spirit. Instead of placing a spirit in a wood cask or barrel for adding flavor, a spirit is placed in a bottle and at least one wood piece is also placed in the bottle during manufacturing for enhancing the flavor of the spirit. In one example a method of producing an enhanced spirit includes: (1) placing a spirit in a bottle, (2) placing two or more wood pieces in the bottle, and (3) sealing the bottle, having located within the bottle both the spirit and the two or more wood pieces. Various physical attributes and wood processing of the wood pieces placed in the bottles can be selected for different enhancing results. | 05-05-2022 |