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公开(公告)号：WO2023086378A1
公开(公告)日：2023-05-19
申请号：PCT/US2022/049394
申请日：2022-11-09
Applicant: AVA FOOD LABS, INC.
Inventor： BAKER, Lucas , MAGRATH, Samantha Shen , CHUA, Mardonn Carl , SMITH, Lindsay Loretta
IPC: C12G3/06 , C12G3/08 , C07C69/02 , C07C31/08 , A61K31/215
Abstract: Materials and methods for producing gin-like alcoholic beverages containing individual volatile components are provided herein.
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公开(公告)号：WO2023049850A2
公开(公告)日：2023-03-30
申请号：PCT/US2022/076949
申请日：2022-09-23
Abstract: The present disclosure provides methods of flavoring food and beverage products and methods of improving, enhancing, or modifying the fragrance of a fragrant composition by admixing macrocyclic lactone compounds with said products or fragrant compositions.
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公开(公告)号：WO2023042172A1
公开(公告)日：2023-03-23
申请号：PCT/IB2022/058832
申请日：2022-09-19
Applicant: CASA SAVOIA LTD
Inventor： GALLO, Giuseppe
Abstract: Spirit drink, characterized in that it comprises the following ingredients: a base with at least two wines, a plurality of aromatic plant extracts and aromatic plant tinctures, citrus distillates, natural citrus flavors, natural dyes, alcohol for food use, water, - sweetener, and characterized by the fact that: - these natural dyes include red potato extract and / or beta-carotene, - said wine base is a blend of a white wine with at least one fortified wine.
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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
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.
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公开(公告)号：WO2022175794A1
公开(公告)日：2022-08-25
申请号：PCT/IB2022/051242
申请日：2022-02-11
Applicant: TECNOBLEND SRL
Inventor： FRACCASCIA, Gianluca , NICOLETTI, Francesco
Abstract: The present invention is mainly applied in the context of the production of original beverages even in premises such as bars or kiosks that have authorizations just for food dispensing, because they are typically not equipped with a kitchen that complies with certain requirements set by the standard for making certain food preparations. The foods distributed in such premises, foods or drinks that are, therefore, must be prepared, in their main ingredients, elsewhere: being possible to practice on-site only the final stages of preparation, generally very simple, and substantially limited to mixing operations of ingredients with mechanical actions (shaking, mixing, squeezing, etc.). A distinctive product for many of these places are the drinks prepared by the barmen, who make real "auteur drinks", for example absolutely original cocktails, as characterized by a decisive expressive originality of the barman's creativity. The invention consists in indicating a method for preparing a plurality of "auteur drinks" with different flavors, and which uses a new type of ingredient to replace the flavored syrups that are currently used. The taught method involves using a single type of "basic syrup" composed of natural sugary ingredients and with particular characteristics of taste and viscosity, suitable for being flavored by mixing it with at least one essence, extracted from natural ingredients. After it has been flavored, said "basic syrup" is diluted in other ingredients, ready to be used according to any of the recipes for the preparation of drinks that use syrups.
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Patent Agency Ranking
公开(公告)号：WO2022044411A1
公开(公告)日：2022-03-03
申请号：PCT/JP2021/013681
申请日：2021-03-30
Applicant: サントリーホールディングス株式会社
Abstract: ４－ビニルグアイアコールを１０００質量ｐｐｂ以下で含有し、ｎ－酪酸エチルの含有量が１４０質量ｐｐｂ以上であり、γ－デカノラクトン及びγ－ウンデカラクトンから選ばれる少なくとも１種のラクトン類を含有し、ｎ－酪酸エチルの含有量（単位：質量ｐｐｂ）と前記ラクトン類の合計含有量（単位：質量ｐｐｂ）との比〔ｎ－酪酸エチル／前記ラクトン類〕が、１１００以下である、ビールテイスト飲料を提供する。
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公开(公告)号：WO2022044410A1
公开(公告)日：2022-03-03
申请号：PCT/JP2021/013680
申请日：2021-03-30
Applicant: サントリーホールディングス株式会社
Abstract: ４－ビニルグアイアコールを１０００質量ｐｐｂ以下で含有し、ｎ－酪酸エチルの含有量が１４０質量ｐｐｂ以上であり、ｎ－酪酸エチルの含有量（単位：質量ｐｐｂ）とγ－ノナラクトンの含有量（単位：質量ｐｐｂ）との比〔ｎ－酪酸エチル／γ－ノナラクトン〕が２３以下である、ビールテイスト飲料を提供する。
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公开(公告)号：WO2021228882A1
公开(公告)日：2021-11-18
申请号：PCT/EP2021/062520
申请日：2021-05-11
Applicant: HEINEKEN SUPPLY CHAIN B.V.
Inventor： TESSIOT, Sabine Charlette Jacqueline , BROUWER, Eric Richard , BEKKERS, Augustinus Cornelius Aldegonde Petrus Albert
Abstract: The present invention relates to a capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises 5-30 mL of an aqueous liquid having an ethanol content of 0-10% ABV and comprising 0.1-25wt.% of protein; and wherein the second compartment comprises 5-50 mL of an alcoholic liquid containing 20-99.9 wt.% ethanol, 0-60 wt.% water, and 50-2,000 mg/kg of hop acids acids selected from iso-alpha acids, hydrogenated iso-alpha acids, hulupones and combinations thereof, and wherein ethanol and water together constitute at least 80 wt.% of the alcoholic liquid. The capsule can suitably be used to prepare a hopped alcoholic beverage with a foam head, similar to ordinary beer. To prepare such a beverage, the contents of the capsule are combined with carbonated water and dispensed into a e.g. a drinking glass.
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公开(公告)号：WO2021228874A1
公开(公告)日：2021-11-18
申请号：PCT/EP2021/062512
申请日：2021-05-11
Applicant: HEINEKEN SUPPLY CHAIN B.V.
Abstract: The present invention relates to a process of manufacturing a packaged liquid beer concentrate, said process comprising: - providing an alcoholic beer comprising 3-12% ABV ethanol; - removing at least a part of the ethanol from the alcoholic beer by means of distillation, thereby producing (i) a low alcohol beer having an ethanol content of 0-1.5% ABV alcohol and (ii) an alcoholic liquid containing at least 10% ABV ethanol; - removing at least 70 wt.% of the water present in the low alcohol beer by means of membrane separation and/or freeze concentration to produce a liquid beer concentrate; - if the alcoholic liquid contains less than 20% ABV ethanol, concentrating the alcoholic liquid to an ethanol content of at least 30% ABV by means of distillation, reverse osmosis or forwards osmosis; - separately packaging the liquid beer concentrate and the alcoholic liquid within a single container or within separate containers that together form a kit of parts. The present process offers the advantage that it can utilise de-alcoholisation units that are commonly used in the production of low alcohol beer, thus minimising capital investment. The low alcohol beer that is obtained by the dealcoholisation step can be concentrated in a single step to produce the liquid beer concentrate.
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公开(公告)号：WO2021228871A1
公开(公告)日：2021-11-18
申请号：PCT/EP2021/062509
申请日：2021-05-11
Applicant: HEINEKEN SUPPLY CHAIN B.V.
IPC: C12C11/11 , C12G3/005 , C12G3/06 , B67D1/00 , B65D85/8049 , B65D85/8052 , B65D85/8067 , C12C12/04 , C12C13/10 , C12H3/04
Abstract: The invention relates to a single-serve capsule comprising at least two compartments, including a first compartment and a second compartment; wherein the first compartment comprises a liquid concentrate of an alcohol-free beer, said liquid beer concentrate having an ethanol content of 0-1 % ABV, wherein the second compartment comprises an alcoholic liquid containing 12-100 wt.% ethanol and 0-88 wt.% water, and wherein ethanol and water together constitute 80-100 wt.% of the alcoholic liquid The capsule of the present invention can suitably be used to prepare a good quality alcoholic beer by mixing the contents of the capsule with carbonated water. The liquid beer concentrate in the first compartment can suitably be produced by reducing the water content of alcohol-free beer by means of membrane separation and/or by means of freeze concentration. The physicochemical stability of the liquid beer concentrate so obtained is very high due to the very low (or zero) ethanol content.
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