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公开(公告)号：US5480665A
公开(公告)日：1996-01-02
申请号：US218920
申请日：1994-03-28
申请人： Clark R. Smith
发明人： Clark R. Smith
CPC分类号： B01D61/025 , C12G3/08 , C12G3/085
摘要： Method and apparatus for the treatment of fluids, particularly wine, to remove unwanted substances. The wine is treated in a reverse osmosis (R.O.) treatment unit, generating a retentate and a raw permeate. The membrane for the R.O. unit is selected to pass in the permeate the unwanted substances, such as volatile acidity (ethyl acetate and acetic acid). The raw permeate is subjected to a treatment column. In the case of volatile acidity, this is an anion exchange column, which removes the acetic acid from the permeate by anion exchange and removes the ethyl acetate by base hydrolysis. This produces a purified permeate, which is depleted in volatile acidity, but contains other components desirable for the wine. The purified permeate is then recombined with the retentate from the R.O. column, and the result is wine with the volatile acidity and little else removed. This wine may be recirculated through the system to remove yet more of the volatile acidity. Before the anion exchange step, a low-energy distillation may be used to remove CO.sub.2, H.sub.2 S, or other relatively volatile compounds. To remove acetaldehyde, a low-energy distillation column is used instead of the anion exchange column, and the distillation residue constitutes the purified permeate that is recombined with the retentate from the R.O. column. A high-energy distillation column may be used to separate out alcohol and water, and then add either the alcohol or the water back to the R.O. retentate, thus producing either a higher alcohol or a lower alcohol beverage.
摘要翻译： 用于处理流体，特别是葡萄酒以去除不需要的物质的方法和装置。 葡萄酒在反渗透（R.O.）处理单元中处理，产生滞留物和原始渗透物。 膜的膜 选择单位以通过渗透物中的不需要的物质，例如挥发性酸性（乙酸乙酯和乙酸）。 将原始渗透物进行处理柱。 在挥发性酸性的情况下，这是阴离子交换柱，其通过阴离子交换从渗透物中除去乙酸，并通过碱水解除去乙酸乙酯。 这产生纯化的渗透物，其具有挥发性酸性，但含有其它所需的葡萄酒组分。 然后将纯化的渗透物与来自R.O.的渗余物重新结合。 柱，结果是葡萄酒具有挥发性酸性，少量去除。 这种葡萄酒可以通过系统再循环以除去更多的挥发性酸度。 在阴离子交换步骤之前，可以使用低能蒸馏来除去CO 2，H 2 S或其它相对易挥发的化合物。 为了除去乙醛，使用低能蒸馏塔代替阴离子交换塔，蒸馏残余物构成与来自R.O.的渗余物重组的纯化的渗透物。 柱。 高能蒸馏塔可用于分离酒精和水，然后将酒精或水添加回R.O. 滞留，从而产生高级醇或低级酒精饮料。
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公开(公告)号：US5294450A
公开(公告)日：1994-03-15
申请号：US15391
申请日：1993-02-09
摘要： A colorless malt beverage product. To produce the product, malt and water are combined in a mash. An enzyme is preferably added to convert non-fermentable sugars to fermentable sugars. The mash is heated, and liquid extracted therefrom. The liquid is combined with a fermentable carbohydrate to yield a mixture which is boiled and combined with yeast. The resulting yeast-fermented product is decolorized to produce a clear/colorless base which is combined with a sweetener, tartaric acid, a buffer, and a flavoring agent, followed by carbonation until the product is about 0.48-0.57% by weight CO.sub.2. The completed product is clear/colorless, has an alcohol : real extract weight % ratio of 1 : 0.4 to 1 : 1.5, and has 8-15 calories/ounce. These parameters minimize consumer sensations of fullness and excess tartness/sweetness/astringency, while producing desirable taste characteristics and an attractive appearance.
摘要翻译： 无色麦芽饮料产品。 为了生产该产品，将麦芽和水混合成糊状物。 优选加入酶以将不可发酵糖转化为可发酵糖。 将糊状物加热，并从中提取液体。 将液体与可发酵的碳水化合物混合以产生煮沸并与酵母组合的混合物。 将所得酵母发酵产物脱色以产生透明/无色的碱，其与甜味剂，酒石酸，缓冲剂和调味剂组合，然后碳酸化，直到产物为约0.48-0.57重量％CO 2。 完成的产品是透明/无色，具有酒精：真实提取物重量比为1：0.4至1：1.5，并具有8-15卡路里/盎司。 这些参数使消费者的丰满感和饱和度/甜度/涩味最小化，同时产生理想的味道特征和有吸引力的外观。
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公开(公告)号：US5106886A
公开(公告)日：1992-04-21
申请号：US679691
申请日：1991-04-03
IPC分类号： A23L3/00 , B65D81/26 , C08K3/28 , C08K3/30 , C08K5/09 , C08K9/08 , C08K9/10 , C08K11/00 , C09K3/10 , C12G3/00
CPC分类号： C09K3/10 , B65D81/266 , C09K2200/023 , C09K2200/0452 , C09K2200/06 , C09K2200/062 , C09K2200/0635 , Y10T428/24496 , Y10T428/24504
摘要： A sealing composition for a container closure comprises a polymeric matrix material and is modified by the inclusion therein of an oxygen scavenger. The composition can be in fluid or meltable form ready for application to a closure or it can be present as a deposit on the closure, for instance a gasket around the closure. Preferably the scavenging properties of the deposit are activated by pasteurizing or sterilizing the deposit when sealing a container with the closure. The invention is of particular value when the closure is a metal cap for a beer bottle.
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公开(公告)号：US4816445A
公开(公告)日：1989-03-28
申请号：US739316
申请日：1985-05-30
申请人： Masakazu Mitsuhashi , Shuzo Sakai , Toshio Miyake
发明人： Masakazu Mitsuhashi , Shuzo Sakai , Toshio Miyake
摘要： A crystalline alpha-maltose with an alpha-maltose isomer content of 55% or higher is prepared by the process comprising preparing a high-concentration syrup, with a moisture content lower than 10 w/w %, from a high-purity maltose with a maltose content of 85% or higher; crystallizing alpha-maltose from the syrup at a temperature within the range of 50.degree.-130.degree. C. in the presence of seed crystal; and recovering the resultant crystalline alpha-maltose with an alpha-maltose isomer content of 55% or higher. The crystalline alpha-maltose is superior to crystalline beta-maltose hydrate in solubility and dispersibility in aqueous media. The crystalline alpha-maltose is a suitable maltose material for food products and pharmaceuticals. A ready-mix-type parenteral hyperalimentation which is highly resistant to browning and alteration is prepared with the crystalline alpha-maltose.
摘要翻译： 具有55％以上α-麦芽糖异构体含量的结晶α-麦芽糖通过包括从高纯度麦芽糖制备含有低于10w / w％的高浓度糖浆的方法制备， 麦芽糖含量在85％以上; 在晶种存在下，在50〜130℃的温度范围内，从糖浆中结晶α-麦芽糖; 并以α-麦芽糖异构体含量为55％以上回收所得结晶α-麦芽糖。 结晶α-麦芽糖在水性介质中的溶解度和分散性优于结晶β-麦芽糖水合物。 结晶α-麦芽糖是食品和药物的合适的麦芽糖材料。 用结晶的α-麦芽糖制备高度抗褐变和变性的预混合型肠胃外过度活化。
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公开(公告)号：US4790999A
公开(公告)日：1988-12-13
申请号：US925441
申请日：1986-10-31
CPC分类号： A23G9/52 , A23G9/04 , C12G3/005 , A23G2200/00 , A23G2200/06 , A23G2200/14
摘要： The invention provides a ready-to-consume, freezeable, alcoholic beverage composed of water, sugars, alcohol, flavorants and carboxymethylcellulose. The beverage can be placed in a consumer or commercial freezer to form a soft ice, which can be consumed "as is" or can be spooned into a glass to provide, with stirring, an attractive slush-type frozen cocktail.
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公开(公告)号：US4612196A
公开(公告)日：1986-09-16
申请号：US644500
申请日：1984-08-23
CPC分类号： C12G3/085
摘要： A traditional flavored fermented alcoholic beverage of low alcohol content is prepared by reverse osmosis with a thin layer composite membrane which has a support layer of polysulfone, a barrier layer of polymer prepared from a polyamine and a polyacyl, and a fiber backing. The membrane has a molecular weight cut-off of less than about 100 for organics and rejects the volatile components which contribute to flavor and aroma and permits about 25 to about 30% alcohol in the beverage to pass.
摘要翻译： 通过反渗透制备传统的低酒精发酵酒精饮料，薄膜复合膜具有聚砜支撑层，由多胺和聚酰基制备的聚合物阻挡层和纤维背衬。 该膜对于有机物具有小于约100的分子量截留值，并排除有助于风味和香气的挥发性成分，并允许饮料中约25至约30％的醇通过。
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公开(公告)号：US4579739A
公开(公告)日：1986-04-01
申请号：US561044
申请日：1983-12-13
申请人： John Darbyshire , Jaroslav Dasek , Hugh Hose
发明人： John Darbyshire , Jaroslav Dasek , Hugh Hose
IPC分类号： C12G3/02 , A23L2/00 , A23L2/02 , A23L2/38 , A23L2/84 , C12G3/08 , C12N1/20 , C12G1/00 , A23L2/26 , C12G3/00
CPC分类号： C12G3/08 , A23L2/84 , Y10S435/853 , Y10S435/856 , Y10S435/942 , Y10S435/943
摘要： A must is fermented with a combination of at least one yeast and at least one lactobacillus, the former being selected from the group of Saccharomyces cerevisiae and Kluyveromyces lactis and the latter being selected from the group of Lactobacillus casei and Lactobacillus hilgardii for their symbiotic ability and capability to produce a synergistic organoleptic effect which eliminates all after-taste of yeast. The must is inoculated such that the respective numbers of yeast germs and lactobacilli germs per ml have a ratio of from 1:10 to 1:500.
摘要翻译： 必须用至少一种酵母和至少一种乳杆菌的组合发酵，前者选自酿酒酵母和乳酸克鲁维酵母，后者选自干酪乳杆菌和黑麦草乳杆菌的共生能力， 能够产生消除酵母的所有后味的协同感官作用。 必须接种，使得每毫升的酵母菌和乳杆菌菌的相应数目的比例为1:10至1:500。
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公开(公告)号：US4411914A
公开(公告)日：1983-10-25
申请号：US326988
申请日：1981-12-03
摘要： This invention relates to a process for the production of a colloidally sle beer. More particularly, the object of the invention is to modify the common method of preparation of beer, in order to improve the colloidal stability of the beer, i.e. in order to reduce the colloidal turbidity in the beer.A sufficient proportion of polyphenoloxidase is added to the brew or to the wort for precipitating the polymers formed by oxidation of the polyphenols by said polyphenoloxidase, jointly with the proteins in presence, the obtained precipitate being separated by filtration after the oxidation of the malt.
摘要翻译： 本发明涉及一种生产胶体稳定的啤酒的方法。 更具体地说，本发明的目的是为了改善啤酒的胶体稳定性，即为了降低啤酒中的胶体浊度而改变啤酒的常规制备方法。 在酿造或麦芽汁中加入足够比例的多酚氧化物，以沉淀通过所述多酚氧化酶氧化多酚而形成的聚合物，与蛋白质一起存在，所得沉淀物在麦芽氧化后通过过滤分离。
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公开(公告)号：US4117169A
公开(公告)日：1978-09-26
申请号：US809701
申请日：1977-06-24
申请人： Fumio Noda , Keitaro Mogi , Toshio Sakasai
发明人： Fumio Noda , Keitaro Mogi , Toshio Sakasai
IPC分类号： A23L11/20 , A23L7/104 , A23L27/50 , C12G3/00 , C12H1/14 , C12N1/00 , A23L1/20 , A23L1/10 , A23L1/238
摘要： In a process for producing a fermented liquid food product by fermenting a moromi which comprises a koji for the fermented liquid food product, a moromi substrate and a liquid such as brine, alcohol and water at a temperature of about 10.degree. to about 40.degree. C for a time sufficient to produce the fermented liquid food product; the improvement wherein the fermentation is carried out in the presence of about 0.05 to about 10% by weight, based on the total weight of the koji and moromi substrate, of an added metal salt selected from the group consisting of potassium salts, sodium salts, calcium salts and magnesium salts of aliphatic carboxylic acids containing up to 4 carbon atoms.
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公开(公告)号：US3956511A
公开(公告)日：1976-05-11
申请号：US446878
申请日：1974-02-28
摘要： Flowable dextrin powders containing about 30 to 60% ethanol sorbed therein are prepared by sorption of an aqueous alcohol solution with particulates of expanded dextrin having a bulk density of from about 0.05 to about 0.30 grams/cubic centimeter, a dextrose equivalent of from about 5 to 15 and a moisture content of about 2% to 6%. The powders are stable when hermetically packaged and are particularly qualified as alcoholic beverage forming compositions and flavoring materials since the powders readily dissolve in cold water to form clear, low-viscosity, colorless liquids.
摘要翻译： 含有约30至60％乙醇吸收的可流动的糊精粉末通过吸收具有膨胀糊精的颗粒的含水醇溶液制备，所述糊状物的体积密度为约0.05至约0.30克/立方厘米，葡萄糖当量为约5至 15，水分含量约2％至6％。 粉末在气密包装时是稳定的，并且特别适合作为含酒精饮料形成组合物和调味材料，因为粉末容易溶解在冷水中以形成透明，低粘度，无色液体。
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