公开(公告)号：US20200248112A1

公开(公告)日：2020-08-06

申请号：US16855889

申请日：2020-04-22

申请人： Pat's Backcountry Beverages, Inc.

发明人： Patrick J. Tatera

IPC分类号： C12C11/07 ,  C12G1/02 ,  C12C12/04 ,  C12C5/02 ,  C12C11/11 ,  C12C11/00 ,  C12C3/08 ,  C12H6/02

摘要： One embodiment of the present invention is a nested fermentation method for making a beverage, such as an alcoholic or non-alcoholic beer, a wine, or the like, the method comprising the steps of: creating a first solution, wherein creating the first solution comprises fermenting first fermentation ingredients; creating a second solution, wherein creating the second solution comprises removing a first portion of alcohol from the first solution; creating a third solution, wherein creating the third solution comprises removing a first portion of water from the second solution; creating a fourth solution, wherein creating the fourth solution comprises adding second fermentation ingredients to the third solution and fermenting the second fermentation ingredients in the third solution.

公开(公告)号：US20200165549A1

公开(公告)日：2020-05-28

申请号：US16632107

申请日：2018-06-12

申请人： ALFA LAVAL CORPORATE AB

发明人： Denis MARTIN

IPC分类号： C12C3/08 ,  C12C5/02 ,  C12C11/00 ,  C12C13/00

摘要： Disclosed is a system and method for extraction of soluble flavoring components from a solid flavor carrier material into a brewing liquid. The system comprises a process vessel and a filtration device. The process vessel comprises an inlet for solid flavor carrier material, a circulation inlet for material comprising brewing liquid and a circulation outlet for material comprising brewing liquid. The filtration device is arranged for separation of solid components from material comprising brewing liquid and is a cross-flow filtration device comprising at least one cross-flow filter, a circulation inlet for material comprising brewing liquid, a circulation outlet for unfiltered material comprising brewing liquid and a closable outlet for filtered material comprising brewing liquid. The process vessel and the filtration device are comprised in a recirculation loop. Furthermore, the system comprises a recirculation pump and a closable feed inlet for introduction of material comprising brewing liquid into the recirculation loop.

公开(公告)号：US10196595B2

公开(公告)日：2019-02-05

申请号：US15094955

申请日：2016-04-08

申请人： Bryan Butte

发明人： Bryan Butte

IPC分类号： C12G3/06 ,  B01D35/00 ,  C12C3/08 ,  C12G3/07 ,  C12H1/22

摘要： 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.

公开(公告)号：US09487743B2

公开(公告)日：2016-11-08

申请号：US14532967

申请日：2014-11-04

申请人： Pat's Backcountry Beverages, Inc.

发明人： Patrick J. Tatera

IPC分类号： C12C11/00 ,  C12C11/07 ,  C12C3/08 ,  C12C11/11 ,  C12G1/02 ,  C12G3/12 ,  C12C5/02 ,  C12C12/04 ,  C12G1/022

CPC分类号： C12C11/07 ,  C12C3/08 ,  C12C5/026 ,  C12C11/003 ,  C12C11/11 ,  C12C12/04 ,  C12G1/02 ,  C12G1/0203 ,  C12G3/12

摘要： One embodiment of the present invention is a method for making a beverage, such as an alcoholic or non-alcoholic beer, the method comprising performing a first fermentation step using a first set of fermentation ingredients to create a first fermented solution; removing a first collection of alcohol and aromatics from the first fermented solution to create a first de-alcoholized solution; adding a second set of fermentation ingredients to the first de-alcoholized solution; performing a second fermentation step using the second set of fermentation ingredients in the first de-alcoholized solution to create a second fermented solution; creating a beverage, wherein creating the beverage comprises using the second fermented solution and at least a portion of a previous collection of alcohol and aromatics.

摘要翻译： 本发明的一个实施方案是制备饮料如酒精或非酒精啤酒的方法，所述方法包括使用第一组发酵成分进行第一发酵步骤以产生第一发酵溶液; 从第一发酵溶液中除去第一个乙醇和芳族化合物，以产生第一个脱醇化溶液; 向第一个脱醇化溶液中加入第二组发酵成分; 在所述第一脱醇化溶液中使用所述第二组发酵成分进行第二发酵步骤以产生第二发酵溶液; 产生饮料，其中产生饮料包括使用第二发酵溶液和至少一部分先前的醇和芳族化合物。

公开(公告)号：US09101589B2

公开(公告)日：2015-08-11

申请号：US14372845

申请日：2012-12-28

申请人： DSM IP ASSETS B.V.

发明人： Elger Funda ,  Dominique Joas

IPC分类号： A61K9/16 ,  A61K36/00 ,  B29B9/00 ,  A61K36/185 ,  A23K1/14 ,  A23K1/16 ,  A23K1/18 ,  A23L1/00 ,  C12C3/06 ,  C12C3/08 ,  A23K1/00 ,  A23L1/30 ,  A23K1/17 ,  A61K9/50

CPC分类号： A61K36/185 ,  A23K10/30 ,  A23K20/111 ,  A23K20/163 ,  A23K20/195 ,  A23K40/10 ,  A23K40/30 ,  A23K50/10 ,  A23K50/30 ,  A23K50/75 ,  A23L33/10 ,  A23P10/30 ,  A61K9/5036 ,  A61K9/5089 ,  C12C3/06 ,  C12C3/08

摘要： The present invention relates to a process for production of beadlets comprising hop acids salts in a matrix comprising at least one starch and/or starch derivative, to such beadlets and to the use of such specific beadlets.

摘要翻译： 本发明涉及一种生产珠粒的方法，其包含在包含至少一种淀粉和/或淀粉衍生物的基质中的啤酒花酸盐，以及这种特定珠粒的使用。

公开(公告)号：US08920862B2

公开(公告)日：2014-12-30

申请号：US12737247

申请日：2009-06-22

申请人： Laurent Sagalowicz ,  Tomas Davidek ,  Florian Viton ,  Haiqing Yu ,  Martin Leser

发明人： Laurent Sagalowicz ,  Tomas Davidek ,  Florian Viton ,  Haiqing Yu ,  Martin Leser

IPC分类号： A23L1/22 ,  A23L2/56 ,  A23D7/00 ,  A23D9/00 ,  A23B7/157 ,  A23L1/27 ,  C12C5/04 ,  C12C3/08 ,  C12C3/12 ,  C12C7/00 ,  C12C7/14 ,  A23D7/01 ,  A23D7/005 ,  A23K1/16 ,  A23K1/18 ,  A23L1/227

CPC分类号： A23D7/011 ,  A23D7/0053 ,  A23K20/10 ,  A23K20/158 ,  A23K50/40 ,  A23L27/215

摘要： The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifier. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.

摘要翻译： 本发明提供了使用美拉德反应物制备美拉德风味组合物在结构化脂质相中的方法，例如还原糖和氨基。 结构化脂质相包含约0.3％至约95％的水性溶剂和约5％至约99.7％的脂质加乳化剂。 该组合物可用于增强食物，膳食补充剂，药物等的适口性。

公开(公告)号：US08877275B2

公开(公告)日：2014-11-04

申请号：US14005845

申请日：2012-03-30

申请人： Daisaku Yonezawa ,  Naofumi Yoshida

发明人： Daisaku Yonezawa ,  Naofumi Yoshida

IPC分类号： C12C3/08 ,  A23L1/221 ,  A23L1/222 ,  C12C5/02 ,  A23L2/56 ,  C12C12/04

CPC分类号： C12C3/08 ,  A23L2/56 ,  A23L27/11 ,  A23L27/12 ,  C12C5/026 ,  C12C12/04 ,  C12G3/04

摘要： To provide an extract or other substance that can impart not only bitterness and aroma but also taste elements such as koku and robustness without increasing astringency or harshness, and to provide a beverage having superior koku and robustness. Increasing hop-derived polyphenols, particularly trimeric proanthocyanidin makes it possible to provide beverages with koku and robustness without increasing astringency or lingering aftertaste.

摘要翻译： 为了提供不仅增加涩味和刺激性，而且不会增加涩味和刺激性的饮料，而且不仅能赋予苦味和香味，而且赋予口感元素如猕猴桃和鲁棒性的提取物或其它物质，并提供具有优异的u u和坚固性的饮料。 增加啤酒花衍生的多酚，特别是三聚氰基原花色素使得可以提供具有koku和鲁棒性的饮料，而不增加涩味或留下余味。

公开(公告)号：US08114449B2

公开(公告)日：2012-02-14

申请号：US12604436

申请日：2009-10-23

申请人： Magali Bou ,  Sibylle Krieger

发明人： Magali Bou ,  Sibylle Krieger

IPC分类号： C12C11/00 ,  C12C3/08 ,  C12C7/00 ,  C12G1/00 ,  A61K35/74 ,  C12N1/20

CPC分类号： C12R1/225 ,  C12G1/0203 ,  C12H1/006 ,  C12P7/56 ,  C12R1/25

摘要： Lactic bacterial strains of the genera Lactobacillus and Pediococcus which are capable of initiating and carrying out a complete malolactic fermentation on direct introduction, in the dried, frozen or lyophilised state, without a previous acclimatization step, at a concentration of between 106 and 5×107 UFC/ml, into a wine with an alcohol content of 10% or more and an average or high pH level. The resistance to alcohol is apparent with an excellent survival rate on inoculation and a rapid start to the fermentation activity such that the strain i) converts at least 5%, preferably at least 10%, of the malic acid into lactic acid in 5 days after inoculation of the wine and ii) converts at least 10%, preferably at least 25%, of the malic acid into lactic acid within 10 days of the inoculation of the wine.

摘要翻译： 能够在干燥，冷冻或冻干状态下直接引入并进行完全苹果酸乳酸发酵的乳酸杆菌属和类球菌属的乳酸菌菌株，其浓度为106至5×10 7 UFC / ml，成为酒精含量为10％以上，平均或高pH值的葡萄酒。 对酒精的耐受性明显，在接种时具有优异的存活率并快速开始发酵活性，使得菌株i）在5天之后将苹果酸至少5％，优选至少10％转化为乳酸 葡萄酒的接种和ii）在接种酒后10天内将苹果酸的至少10％，优选至少25％转化成乳酸。

公开(公告)号：US06849287B1

公开(公告)日：2005-02-01

申请号：US09698661

申请日：2000-10-27

申请人： Sydney R. Rader ,  John R. Seabrooks ,  David S. Ryder

发明人： Sydney R. Rader ,  John R. Seabrooks ,  David S. Ryder

IPC分类号： C12C3/00 ,  C12C3/08

CPC分类号： C12C3/08 ,  C12C3/10 ,  C12C9/025

摘要： An extremely light stable, kettle hop flavoring agent is disclosed. The flavoring agent is made by extracting hop solids with a polar solvent and washing the extract with a nonpolar solvent capable of removing residual α-acids. The flavoring agent can be used to impart extremely high light stability and full kettle hop flavoring to malt beverages.

摘要翻译： 公开了一种极光稳定的壶啤酒调味剂。 调味剂是通过用极性溶剂萃取啤酒花固体并用能去除残余的α-酸的非极性溶剂洗涤提取物制成的。 调味剂可用于赋予麦芽饮料极高的光稳定性和充分的壶啤酒花调味料。

公开(公告)号：US20050003042A1

公开(公告)日：2005-01-06

申请号：US10897174

申请日：2004-07-22

申请人： Adam Gimbel ,  Trevor Roberts ,  Robert Smith ,  Richard Wilson

发明人： Adam Gimbel ,  Trevor Roberts ,  Robert Smith ,  Richard Wilson

IPC分类号： C12C13/00 ,  C07C45/90 ,  C07C49/707 ,  C12C3/00 ,  C12C3/08 ,  C12C3/10 ,  C12C3/12 ,  C12C5/00 ,  C12C5/02 ,  C12C7/20 ,  C12C11/00

CPC分类号： C12C5/026 ,  C12C3/00 ,  C12C3/08 ,  C12C3/10 ,  C12C3/12 ,  C12C5/00 ,  C12C5/02 ,  C12C7/20 ,  C12C11/003

摘要： An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room temperature stable, partially aqueous composition of a potassium salt of iso-α-acids. Such composition may be added to the wort kettle or else used as a post-fermentation additive, preferably after dilution with demineralized water. In another embodiment, the flavoring composition comprises a mixture containing reduced (rho-) iso-α-acids in alkali metal salts form, β-acids and hop oil. This latter composition is useful as a substitute for normal kettle extract, hops or hop pellets, allowing easy preparation of beer that resists formation of unpleasant, “skunky” flavors but has otherwise similar flavor and physical properties.

摘要翻译： 公开了一种用于酿造麦芽饮料的改进的调味组合物和方法。 在本发明的一个实施方案中，调味组合物由异α酸的钾盐的高固体％，室温稳定的部分水性组合物形成。 这种组合物可以加入到麦芽汁壶中，或者用作发酵后添加剂，优选用软化水稀释后。 在另一个实施方案中，调味组合物包含含有碱金属盐形式的β-还原（α-（Rho））异α-酸的混合物，β-酸和啤酒花油。 后一种组合物可用作正常的壶提取物，啤酒花或啤酒花球团的替代物，可以容易地制备能抵抗形成令人不愉快的“天然”味道的啤酒，但是具有相似的风味和物理性质。