公开(公告)号：WO2022226639A1

公开(公告)日：2022-11-03

申请号：PCT/CA2022/050634

申请日：2022-04-26

Applicant: HEXO OPERATIONS INC.

Inventor： SAVARD, Jamie

IPC: A23L33/105 ,  A23D7/04 ,  A23D7/005 ,  A23L2/38 ,  A23L2/52 ,  A23L29/10 ,  A23P10/30 ,  A61K9/48 ,  A61K9/107 ,  A61K31/05 ,  A61K31/352 ,  A61K36/185 ,  A61K47/10 ,  C07C39/19 ,  C07C39/23 ,  C07D311/80 ,  C12G3/04 ,  C12G3/055

Abstract: The present disclosure addresses the need to obtain cannabinoid emulsification systems that are capable of generating controllable, stable small particle size for making cannabis-infused products. The disclosure relates to self-emulsifying cannabinoid systems comprise a water phase comprising a polyhydric alcohol and a monohydric alcohol, and an oil phase comprising an emulsifier and a cannabinoid component, the cannabinoid component including a cannabinoid. The water phase and oil phase combine to generate the nanoemulsion.

公开(公告)号：WO2022190074A1

公开(公告)日：2022-09-15

申请号：PCT/IB2022/052286

申请日：2022-03-14

Applicant: IELO, Diego

Inventor： IELO, Diego

IPC: C12G3/06 ,  C12G3/055

Abstract: A method for the preparation of an alcoholic beverage based on molluscs provides for a step of preparing an infusion or macerate of one or more molluscs by immersion in food alcohol or liquid or solution containing alcohol. An alcoholic beverage obtained by infusing or macerating molluscs in food alcohol or liquid or food solution containing alcohol.

公开(公告)号：WO2021144734A1

公开(公告)日：2021-07-22

申请号：PCT/IB2021/050257

申请日：2021-01-14

Applicant: OTTAVIANI, Pascal

Inventor： PASOTTO, Gastone

IPC: A23L33/105 ,  A21D10/00 ,  C12G3/02 ,  C12G3/055 ,  A21D8/045 ,  A23L29/30 ,  A23L33/125

Abstract: A preparation (1) used for the fermentation of a food product mixed with water or containing water comprises: a substance (11), derived from the fruit of the baobab tree and dehydrated, and an additive (12), based on carbohydrates.

公开(公告)号：WO2021130553A1

公开(公告)日：2021-07-01

申请号：PCT/IB2020/053232

申请日：2020-04-03

Applicant: LEE, Peter Kyoung

Inventor： LEE, Peter Kyoung

IPC: A23F5/04 ,  A23F5/10 ,  A23F5/24 ,  A23F5/48 ,  A23F5/02 ,  A23F5/46 ,  C12G3/02 ,  C12G3/055

Abstract: A system and method of manufacturing a fermented coffee formulation produces roasted and fermented coffee beans, fermented coffee juice, and a fermented coffee oil. The system includes a quantity of unprocessed coffee fruit, a quantity of primary fermentation blend, a supplemental fermentation blend, a first container, a second container, a roasting machine, and a cooling tray. The method begins by fermenting the quantity of unprocessed coffee fruit with the primary fermentation blend in the first container for coffee cherry juice. Then, a quantity of fermented coffee beans is separated from a quantity of fermented coffee fruit. In order to produce coffee beans, the quantity of fermented coffee beans is lightly roasted with the roasting machine, cooled with the cooling tray, and fermented again with the supplemental fermentation blend in the second container. A quantity of reroasted-and-referemented coffee beans is produced with the roasting machine. Fermented coffee oil is then extracted.

公开(公告)号：WO2022222248A1

公开(公告)日：2022-10-27

申请号：PCT/CN2021/099582

申请日：2021-06-11

Applicant: 无锡济煜山禾药业股份有限公司

Inventor： 王丹丹 ,  刘薇薇 ,  俞婷 ,  周雪姣

IPC: A61K36/8945 ,  A61K9/00 ,  A61K47/26 ,  A61P1/00 ,  A61P13/12 ,  A61P29/00 ,  C12G3/055 ,  C12G3/06

Abstract: 一种具有健脾壮腰功能的药酒的制备方法，步骤如下：1)将药材甘草、红花、山药、地黄、龙眼肉、黄芪、大枣、制何首乌、当归、牛膝、续断、党参、茯苓、杜仲以白酒分两次浸渍，每次2星期，取上清液，滤过，合并滤液，得药酒提取物；2)在上述药酒提取物中加入絮凝剂，过滤，得除杂后药酒；3)另取蔗糖，用白酒加热溶化后，与上述除杂后药酒混匀，过滤即得。

公开(公告)号：WO2021129524A1

公开(公告)日：2021-07-01

申请号：PCT/CN2020/137408

申请日：2020-12-17

Applicant: 西藏富鼎实业有限公司

Inventor： 周建军 ,  曹世磊 ,  汪林蔚 ,  石峰 ,  刘睿泽 ,  王强 ,  胡小玲 ,  胡艳 ,  严丹 ,  唐承容 ,  周娟

IPC: C12G3/055 ,  C12G1/022 ,  C12G3/021 ,  C12G3/022 ,  C12G3/024 ,  C12G1/0203

Abstract: 一种水果调制酒及制备方法，属于养生饮品技术领域。该水果调制酒采用的是五谷原浆酒和水果原浆酒，并按照重量百分比的五谷原浆酒61.8％和水果原浆酒38.2％调制而成，或者按照重量百分比的五谷原浆酒38.2％和水果原浆酒61.8％调制而成。该水果调制酒使五谷和水果中的各种营养成份、乙醇和水充分融合，口感柔和顺畅，且具有丰富的营养价值和保健功能，同时满足人体所需的大部分微量元素。

公开(公告)号：WO2021003091A1

公开(公告)日：2021-01-07

申请号：PCT/US2020/040107

申请日：2020-06-29

Applicant: VERTOSA INC.

Inventor： HAN, Chunxiao

IPC: A23L2/02 ,  A23L2/52 ,  C12G3/026 ,  C12G3/055 ,  C12G3/08

Abstract: Disclosed herein are beverage compositions comprising a mixture of: (a) an emulsion of about 2 wt % of a cannabinoid; about 2-10 wt % of a carrier oil; about 2-24 wt % of an amphipathic glycoside; and about 64-94 wt % of water; and (b) a polyphenol or tannin rich beverage base, wherein the beverage composition does not precipitate over an extended time. Also disclosed herein are methods of making and using the same.

公开(公告)号：WO2020081357A1

公开(公告)日：2020-04-23

申请号：PCT/US2019/055616

申请日：2019-10-10

Applicant: GOLDEN SPICE LIQUORS LLC

Inventor： WORTHEN, John Earl

IPC: C12G3/055

Abstract: Described herein are beverage compositions that include a compound having increased solubility and increased bioavailability. Specifically, the beverage composition may include turmeric or a component or compound derived from turmeric, with increased solubility and bioavailability of turmeric or turmeric-derived components and compounds. Also provided are methods of making and using the beverage compositions.

公开(公告)号：WO2022249778A1

公开(公告)日：2022-12-01

申请号：PCT/JP2022/017456

申请日：2022-04-11

Applicant: アサヒビール株式会社 ,  アサヒグループホールディングス株式会社

Inventor： 遠藤　みのり

IPC: C12G3/055 ,  C12G3/06

Abstract: 本発明は、柑橘の味に悪影響を与えることなく、柑橘香味の劣化臭を抑制することができる技術を提供する。シトロネラールを含有する、柑橘香味の容器詰めアルコール飲料が提供される。

公开(公告)号：WO2022167473A2

公开(公告)日：2022-08-11

申请号：PCT/EP2022/052462

申请日：2022-02-02

Applicant: THEOKLITOU, Panayiotis

Inventor： THEOKLITOU, Panayiotis

IPC: C02F1/28 ,  C02F1/44 ,  C02F1/68 ,  A23L2/02 ,  A23L2/38 ,  A23L2/54 ,  A23L2/56 ,  C12G3/04 ,  C12G3/055 ,  C12G3/06 ,  A23L2/52 ,  C02F103/00 ,  C02F1/283 ,  C02F1/441 ,  C02F2101/20 ,  C02F2103/001

Abstract: A resource efficient manufacturing process of a drink (in particular a cold drink) for the retail market comprising: mixing essential drink component with purified rainwater, and filling a finalise retail product into a container in a bottling step; wherein the purification of the rainwater is characterised by: Subjecting water collected directly from precipitation to a first filtration process, Subjecting the water obtained from step a) to a reverse osmosis filtration step, and Remineralising the water obtained from step b); and drinks products obtained and obtainable from said method. The method is advantages in that it minimises the amount of water employed for bulk manufacturing whilst providing reproducibly high quality water with a pleasing taste suitable. It also allows drinks of high alkalinity to be prepared, which is very desirable and may have health benefits.