Alcohol Containing Patents (Class 426/592)
  • Patent number: 10106764
    Abstract: A tequila beverage comprising a standard tequila beverage containing added components for making said standard tequila beverage more desirable to a consumer.
    Type: Grant
    Filed: October 24, 2012
    Date of Patent: October 23, 2018
    Assignee: NUMERO OCHO LIMITED
    Inventor: Thomas George Estes
  • Patent number: 9816061
    Abstract: In a method for treating a hop product exhibiting a moisture in excess of 18% GG water content, the hop product is sterilized in an airtight container, and stored in an airtight packaging.
    Type: Grant
    Filed: June 3, 2015
    Date of Patent: November 14, 2017
    Inventor: Martin Schmailzl
  • Patent number: 9447370
    Abstract: Provided are liquors or spirits that compensate for the oily and grass-like smell of perillaldehyde, the primary aroma component of Perilla frutescens var. crispa (shiso), to ensure that the fresh and natural fragrance of shiso is developed in a balanced way. In the process of making distilled liquors or spirits, the temperature of the distillation feed charged into a distillation vessel is managed appropriately, whereby the aroma components of shiso used as part of the feed can be recovered in a balanced way to produce distilled liquors or spirits having the fresh and natural fragrance of shiso. According to the distillation method of the present invention, no extra equipment investment is required and distilled liquors or spirits of good quality can be obtained with a minimum production cost.
    Type: Grant
    Filed: May 17, 2012
    Date of Patent: September 20, 2016
    Assignee: SUNTORY HOLDINGS LIMITED
    Inventor: Takanori Kashima
  • Patent number: 9222064
    Abstract: Tetrahydro iso-?-acids and hexahydro iso-?-acids are prepared from ?-acid resins in the presence of ?-acids derivatives without the use of conventional organic solvents. Specifically, the hydrogenation and hydrogenolyzis step is performed using a liquefied hop resin composed of ?-acids and ?-acid derivatives, hydrogen, and a noble metal hydrogenation catalyst to form desoxytetrahydro ?-acids and hydrogenated iso-?-acid derivatives (e. g., tetrahydroiso- and hexahydro iso-?-acids). The desoxytetrahydro ?-acids are subsequently auto-oxidized and isomerized by the spent noble metal catalyst in an aqueous alkaline solution (without adding peracids, lead, calcium, or magnesium salts) into the desired tetrahydro iso-?-acids and hexahydro iso-?-acids.
    Type: Grant
    Filed: August 18, 2014
    Date of Patent: December 29, 2015
    Assignee: Hop Ting Resources, LLC
    Inventors: Patrick L. Ting, Lixin Zhu, Conglin Peng
  • Publication number: 20150140177
    Abstract: A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including propylene glycol, glycerol, ethanol and other alcohols. The liquid beverage enhancer product in combination with beverages or non-beverage food products. A method of enhancing a beverage by adding a liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution having at least 10% non-water solvents with humectant properties to a beverage, and enhancing the flavor and color of the beverage. A method of enhancing milk, milk substitute beverages, and protein containing products, by adding the liquid beverage enhancer product having a pH of greater than 4.6 to milk, milk substitute beverages, or protein containing products, and enhancing the flavor and color of the milk, milk substitute beverages, or protein containing products without curdling.
    Type: Application
    Filed: April 21, 2014
    Publication date: May 21, 2015
    Applicant: AMT Group, LLC dba Imbibe
    Inventors: Young Kang, Joe Farinella, Kathryn Frothingham, Justin Kozlowski, Holly Lynch, John Higgs
  • Publication number: 20150132463
    Abstract: The present disclosure provides for a reduced-calorie partially-frozen beverage, concentrate syrup, mix and a method for making a reduced-calorie partially-frozen beverage. The freezing point of the partially-frozen beverage is depressed through the use of an L-sugar, such as, for example, L-hexose monosaccharide alone or in combination with other freezing point depressants. In a particular embodiment, L-glucose is added to a reduced-calorie partially-frozen beverage in a range between about 0.1% to about 10% by weight of the finished beverage.
    Type: Application
    Filed: November 8, 2013
    Publication date: May 14, 2015
    Inventors: Bharani Ashokan, Stacey K. Walton, Gino Olcese, Paul R. Zanno, Adrian M. Sepcic
  • Patent number: 9028895
    Abstract: A method for production of an alcoholic beverage with reduced content of alcohol involving treating unfermented beverage starting solution with glucose oxidase and glucose isomerase.
    Type: Grant
    Filed: July 6, 2010
    Date of Patent: May 12, 2015
    Assignee: Chr. Hansen A/S
    Inventors: Johannes Maarten Van Den Brink, Kristine Bjerre
  • Publication number: 20150110925
    Abstract: Disclosed is a beverage composition. The beverage composition includes a sweetener and cellulose ether. Accordingly, the beverage composition provides a strong sweet taste with low levels of unpleasant tastes or residual tastes, and satisfactory body-viscosity.
    Type: Application
    Filed: October 3, 2014
    Publication date: April 23, 2015
    Inventors: Hyun Woo LEE, Eun Jung LEE, Jae Ho LEE
  • Publication number: 20150105255
    Abstract: Derivatives of Agrobacterium vitis strain F2/5 are disclosed. These derivatives were generated following homologous recombination with an internal fragment of targeted genes resulting in gene disruption by insertion of a copy of suicide vector pVIK165. The genes disrupted were F-avi5813 encoding a phosphopantetheinyltransferase, F-avi4329 encoding an aminotransferase and F-avi0838 (rirA) encoding an iron responsive transcriptional regulator. Such derivatives control crown gall on grapevines. In addition, these derivatives did not induce roots necrosis but enhanced root development and callus formation. On young stem explants, it was shown as well that the F2/5 derivatives are necrosis-negative.
    Type: Application
    Filed: March 15, 2013
    Publication date: April 16, 2015
    Applicant: Cornell University
    Inventors: Thomas J. Burr, Desen Zheng
  • Patent number: 9005687
    Abstract: A method for reducing the amount of beverage soluble metal ions in a diatomaceous earth filter aid is disclosed. The beverage soluble metal ions can be copper and/or iron. In the method, the diatomaceous earth filter aid is contacted with a hop compound selected from iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, and beta-acids. The diatomaceous earth filter aid can also be contacted with and an acid other than the hop compound such as phosphoric acid. The iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, or beta-acids bind the copper and iron metal ions and/or change the form of copper and iron in diatomaceous earth so the copper and iron are rendered substantially insoluble in a beverage such as beer. A method for filtering a beverage using the treated diatomaceous earth filter aid is also disclosed.
    Type: Grant
    Filed: March 15, 2010
    Date of Patent: April 14, 2015
    Assignee: MillerCoors LLC
    Inventors: Patrick L. Ting, Fran L. Saunders, Rhonda M. Dannenberg, Jacqueline A. Laumann, John T. Eplett, III, Gregory P. Casey, David S. Ryder
  • Publication number: 20150093470
    Abstract: The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. The process involves first converting at least some of the sugar in a plant-derived juice or liquid by fermenting it with yeast to produce a fermentation product containing ethanol and subsequently removing at least some of the ethanol from the fermentation product, while maintaining the fermentation product at a temperature of less than fifty-five degrees Celsius to produce the reduced calorie beverage or food product. The alcohol removal step is performed at temperatures of less than seventy-five degrees in order to reduce the impact upon flavour and nutritional properties, relative to conventional alcohol removal at or near boiling temperatures.
    Type: Application
    Filed: July 23, 2013
    Publication date: April 2, 2015
    Inventor: Luc Hobson
  • Patent number: 8993024
    Abstract: The present invention provides a method of producing a food or drink containing one or more components extracted from a raw material by using fruit(s), vegetable(s), bean(s), nut(s), mushroom(s), alga(e) or tea(s) as the raw material, which comprises the following steps: freezing the raw material; grinding the frozen matter at a controlled temperature; and dipping the ground matter in a solvent and thus extracting one or more components of the raw material. It is preferable that the temperature in the grinding step is controlled to a level not higher than the brittle temperature of an aroma component, a colorant or an essential oil which can be extracted from the raw material. According to the production method of the present invention, the obtained food or drink can sufficiently contain a desired component contained in fruit(s) or vegetable(s).
    Type: Grant
    Filed: January 23, 2007
    Date of Patent: March 31, 2015
    Assignee: Suntory Holdings Limited
    Inventors: Tokutomi Watanabe, Shun Kamogawa, Koichiro Hidaka
  • Patent number: 8991301
    Abstract: A device for steeping barley having a container for containing the barley to be steeped. The container has a floor and the floor has passageways for flowing at least one of steeping water and gases through the passageways. The device further includes a water line system under the floor directly connected to the passageways.
    Type: Grant
    Filed: March 1, 2005
    Date of Patent: March 31, 2015
    Assignee: Buehler AG
    Inventors: Bernardus Van Dieren, Gerardus Toonen
  • Publication number: 20150086699
    Abstract: 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.
    Type: Application
    Filed: October 6, 2014
    Publication date: March 26, 2015
    Applicant: ANHEUSER-BUSCH, LLC
    Inventors: Jerome PELLAUD, Frank Z. HELLWIG, James P. KEANE, Wilfried LOSSIGNOL, Aaron PENN, Patrick O'RIORDAN
  • Publication number: 20150086674
    Abstract: Multi-stage fermentation process for making red/white/rosé wines having a unique, unexpected and intense “vertical palate” (VP) of aroma, flavors and exceptional finish. The inventive VP wines are a blend of 3-4 feed stocks: I. Red: A) a primary and secondary fermented, barrel-aged must-based wine; B) a flashed-must, barrel-fermented, barrel-aged wine; C) a flashed-on-skin primary and secondary fermented, barrel-aged wine; or D) A+C; and II. White: A-1) a low solids, juice-based barrel fermented wine, and/or A-2) a low solids primary and secondary fermented, barrel or tank-aged wine; B) a flashed-juice, concentrated, barrel-fermented, barrel or tank-aged wine; C) a flashed-juice, concentrated, primary and secondary fermented, barrel or tank-aged wine; or D) A-2+C. Quantitative assays show the inventive VPP wines have 2-3X phenolic components as compared to traditional fermentation process wines.
    Type: Application
    Filed: September 25, 2014
    Publication date: March 26, 2015
    Inventor: Barry Gnekow
  • Publication number: 20150079253
    Abstract: A method of filling an aluminium container with wine, and a filled aluminum container containing a wine characterized in that the maximum oxygen content of the head space is 1% v/v and the wine prior to filling is micro filtered and dissolved oxygen levels throughout the aluminium container filling process are maintained up to 0.5 mg/L and final levels of dissolved CO2 are from 50 ppm for white and sparkling wines and from 50 ppm to 400 ppm for red wines, prior to filling the container.
    Type: Application
    Filed: December 24, 2012
    Publication date: March 19, 2015
    Applicant: BAROKES PTY LTD
    Inventors: Gregory John Charles Stokes, Steven John Anthony Barics
  • Publication number: 20150064317
    Abstract: A carbonated protein beverage composition and a method of making it relate to a beverage prepared using a cold-fill preparation and packaging process and carbonation in the container prior to sealing, providing a protein beverage composition with a protein content of about 2.0% by weight to about 6% by weight protein, carbon dioxide at level of between about 1.6 volumes to about 3.5 volumes, a pH of between about 2.0 to about 3.4, and at least one additional ingredient, wherein both, at the time of packaging of the protein beverage composition and during subsequent storage without refrigeration for a time period of at least 18 months after packaging, substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health in the absence of a preservative, wherein the essentially free from active microbe condition is created by the inactivation of microbes by carbonation.
    Type: Application
    Filed: April 22, 2014
    Publication date: March 5, 2015
    Applicant: NEXT Proteins, Inc.
    Inventors: Shawn Sherwood, Steven Anthony Rittmanic, David A. Jenkins
  • Publication number: 20150044349
    Abstract: The present invention relates to plants with increased levels of water soluble carbohydrates, particularly fructan, in the stem and leaf sheath. The present invention also provides methods of identifying and/or producing these plants. In particular, the present invention relates to a novel class of polypeptides designated MYB13 which upregulate the expression of enzymes involved in fructan synthesis. The present invention further relates to a novel promoter element that can be used to express genes predominantly in the stem and leaf sheath during the early reproductive stage of a plant.
    Type: Application
    Filed: August 10, 2012
    Publication date: February 12, 2015
    Applicant: COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANISATION
    Inventors: Gangping Xue, Cathrine Lynne Mcintyre, Maarten Christiaan Kooiker
  • Publication number: 20150030732
    Abstract: A method of treating an beverage, comprising exposing the beverage to an ion exchange matrix that bind one or more ionic constituents present in the beverage and reduce concentrations of the one or more ionic constituents in the beverage, wherein the ionic constituents have a noxious effect on humans.
    Type: Application
    Filed: July 28, 2014
    Publication date: January 29, 2015
    Inventors: David Meadows, Howard Ketelson
  • Publication number: 20140373582
    Abstract: A method is provided for the production of alcohol from trees, the method comprising a step of treating a subject tree with mother cell lyases formed through cytolysis associated with sporulation of spore-forming aerobic bacteria, thereby degrading said tree into a powdery state and obtaining a tree degradation product; a step of sterilizing said tree degradation product; a step of treating said sterilized tree degradation product with a koji fungus (Aspergillus oryzae) thereby carrying out a primary fermentation; a step of adding a yeast to the fermentation broth obtained by said primary fermentation thereby carrying out a secondary fermentation; and a step of filtering the fermentation broth obtained by said secondary fermentation, wherein said mother cell lyases are obtained by culturing said spore-forming aerobic bacteria, subjecting the resultant culture medium to a starvation state, thereby converting said bacteria into endospores, and removing impurities including said endosporic bacteria from said cul
    Type: Application
    Filed: May 23, 2012
    Publication date: December 25, 2014
    Inventors: Kaoru Mitarai, Miho Sakai, Kenji Matsui
  • Patent number: 8915391
    Abstract: A drinkware rimming apparatus including a wetting receptacle, a cutout, and a rotatable tray having a plurality of spice receptacles. The tray is rotatable relative to the cutout (or vice-versa) to align and provide downward access to a desired spice receptacle or to the wetting receptacle. A cover may be included and the cutout can be in the cover and/or the tray. The cover can have beverage garnish compartments on a top surface thereof. The wetting receptacle can be positioned in a tray or on the cover. The cutout can be in another tray also having one or more spice receptacles and above the first-mentioned tray and rotatable independently of the lower tray. A method of applying spice to rims of drinkware is also disclosed.
    Type: Grant
    Filed: February 7, 2012
    Date of Patent: December 23, 2014
    Assignee: Roxi Group, Inc.
    Inventor: Marc Radow
  • Publication number: 20140373191
    Abstract: The invention provides a transgenic Glycine max event MON87751, plants, plant cells, seeds, plant parts, progeny plants, and commodity products comprising event MON87751. The invention also provides polynucleotides specific for event MON87751, plants, plant cells, seeds, plant parts, and commodity products comprising polynucleotides for event MON87751. The invention also provides methods related to event MON87751.
    Type: Application
    Filed: June 12, 2014
    Publication date: December 18, 2014
    Inventors: Kim A. Beazley, Wen C. Burns, Robert H. Cole, II, Ted C. MacRae, John A. Miklos, Lisa G. Ruschke, Kairong Tian, Liping Wei, Kunsheng Wu
  • Publication number: 20140356511
    Abstract: The present invention relates to novel coffee liqueurs, and methods of producing the same.
    Type: Application
    Filed: June 2, 2014
    Publication date: December 4, 2014
    Inventor: Richard A. England
  • Publication number: 20140356922
    Abstract: The present invention relates to polypeptides having glucoamylase activity with improved properties and to compositions comprising these polypeptides suitable for use in the production of a food, beverage (e.g. beer), feed, or biofuel. Also described is an improved and cost-effective process for isolating glucoamylases suitable for large scale protein purification procedures. Furthermore, different methods and uses related to glucoamylases according to the invention are disclosed, such as in a brewing process.
    Type: Application
    Filed: December 20, 2012
    Publication date: December 4, 2014
    Inventors: Jacob Flyvholm Cramer, Neville Marshall Fish, Peter Edvard Degn, Igor Nikolaev, Paulien Kruithof, Piet Van Solingen, Sander Van Stigt Thans, Suzy Breneman, Jayarama K. Shetty, Sung Ho Lee
  • Patent number: 8889201
    Abstract: One embodiment of the present invention is method for making an alcohol concentrate using a nested batch fermentation process, wherein multiple rounds of wort fermentation, distillation and refortification, is described. The rounds are repeated until the desired concentration of fermented wort is obtained. Another embodiment of the present invention is a method for a continuous fermentation process, wherein portions of the fermentation are distilled and the remaining wort is returned to the active fermentation. This process is repeated until the desired concentration of the fermented wort is obtained. Yet another embodiment of the present invention is a method for extraction of hops compounds, wherein the distilled alcohol from the nested or continuous fermentation process is used.
    Type: Grant
    Filed: August 17, 2009
    Date of Patent: November 18, 2014
    Assignee: Pat's Backcountry Beverages, Inc.
    Inventor: Patrick J. Tatera
  • Patent number: 8889206
    Abstract: A method (10) of making a wood insert (50) from a dismantled stave (20) of a barrel (12), such as a used bourbon barrel. The method (10) comprises the steps of conditioning the exterior surface (24) of a dismantled stave (20); and profiling the conditioned stave (30) to increase its aging surface area. The profiled stave (20) can then be heat treated (e.g., toasted and/or charred) to create the wood insert (50). The insert (50) can be used to integrate a wood flavoring during the aging of an alcoholic beverage, such as a non-bourbon whiskey.
    Type: Grant
    Filed: October 5, 2011
    Date of Patent: November 18, 2014
    Inventor: Thomas Steven Lix
  • Publication number: 20140310832
    Abstract: The present invention relates to stress tolerant transgenic wheat plants. In particular, the present invention relates to stress tolerant transgenic wheat plants comprising an exogenous polynucleotide encoding a NAC transcription factor operably linked to a promoter capable of directing expression of the polynucleotide in a cell of the plant.
    Type: Application
    Filed: March 28, 2012
    Publication date: October 16, 2014
    Applicant: Commonwealth Scientific and Industrial Research Organisation
    Inventors: Cathrine Lynne McIntyre, Gangping Xue
  • Publication number: 20140302201
    Abstract: The present invention provides compositions and methods of using these compositions to improve the taste, aroma and quality of wine. The compositions are aqueous solutions containing gelatin having a concentration of about 45 g/L to about 55 g/L, gum Arabic having a concentration of about 92 g/L to about 112 g/L and copper sulfate having a concentration of about 0.014 g/L to about 0.018 g/L or ascorbic acid having a concentration of about 223 g/L to about 273 g/L and gum Arabic having a concentration of about 46 g/L to about 56 g/L or gelatin having a concentration of 42 g/L to about 52 g/L, gum Arabic having a concentration of about 86 g/L to about 106 g/L, ascorbic acid having a concentration of about 9.9 g/L to about 11 g/L and potassium metabisulfite having a concentration of about 12 g/L to about 15 g/L. When added to a glass of wine, or in larger volumes to a bottle or cask of wine, it improves the taste by reducing the bitterness and acidity.
    Type: Application
    Filed: April 5, 2013
    Publication date: October 9, 2014
    Inventor: Robert Scotland Clark, III
  • Publication number: 20140287110
    Abstract: Apparatus and process for removing and/or converting contaminants in water-miscible organic solvent mixtures by surface interaction effects to forms less objectionable with lesser metabolic impacts for humans. The process both changes distillation entrapped contaminant compounds in-situ and effects removal of the compounds and their reaction products. In what follows, water-miscible-organic-solvent and water mixtures can be substituted for alcohols. The alcohol to be treated is placed in a ventilated vessel leaving room for head space. Contaminant free air or a specific organic-contaminant-free gas is injected into or otherwise placed in contact with the alcohol. A vacuum is pulled within the vessel, which draws the gas through the alcohol into the head space creating gas bubbles. Energy within a specified range of frequencies is imparted to the fluid causing cavitation and reaction.
    Type: Application
    Filed: March 14, 2014
    Publication date: September 25, 2014
    Applicant: Persedo LLC
    Inventors: Benjamin Mosier, Greg George
  • Publication number: 20140283164
    Abstract: This invention relates to a method for introgressing a form of seedlessness, viz. stenospermocarpy (SSC) from subgenus Euvitis Planch. across a partial sterility barrier and partial pollen incompatibility barrier into subgenus Muscadinia Planch. and the plants produced by the method.
    Type: Application
    Filed: March 12, 2014
    Publication date: September 18, 2014
    Applicant: SCARLET TANAGER LLC
    Inventor: PATTERSON JEFFREY BLOODWORTH
  • Publication number: 20140271782
    Abstract: A method for preparing ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages. The method comprises nanolipidic vehicles in which ethanol-containing substances are encapsulated, said ethanol-containing nanolipidic vehicles can be combined with food products, desserts or beverage ingredients including those that are subsequently frozen, The food product, dessert or beverage can remain in a frozen state during consumption by an individual. A composition comprising ethanol-containing nanolipid particles, which can be used in food products, frozen desserts, or beverages.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Applicant: DERMAZONE SOLUTIONS, INC.
    Inventor: Michael W. Fountain
  • Publication number: 20140255545
    Abstract: A method including bringing a grain raw material liquid into contact with a yeast to effectively improve foam properties of a sparkling beverage, a grain raw material liquid, and a sparkling beverage are provided. The method includes bringing a first grain raw material liquid into contact with a yeast to produce a second grain raw material liquid to be used for production of a sparkling beverage. The yeast may be an inactivated yeast. The method may further include producing the sparkling beverage using the second grain raw material liquid.
    Type: Application
    Filed: October 19, 2012
    Publication date: September 11, 2014
    Applicant: SAPPORO BREWERIES LIMITED
    Inventors: Yoichi Kozaki, Shigeki Araki, Yuta Katayama
  • Publication number: 20140234481
    Abstract: The invention concerns a method of producing an alcoholic beverage by fermentation having flavor and taste of passion fruit and grapefruit, characterized in that it comprises the following steps: providing a gas stream containing hydrogen sulfide, bubbling the gas stream containing hydrogen sulfide into a grape juice and/or grape juice derived fractions prior to yeast inoculation, and/or during fermentation. The alcoholic beverage obtainable by the method can be chosen from the group constituted by wines, beers and spirits. Most preferably, the alcoholic beverage is a Sauvignon Blanc wine.
    Type: Application
    Filed: July 31, 2012
    Publication date: August 21, 2014
    Applicant: PERNOD RICARD
    Inventors: Audrey Joyce Dorsey, William James Marfell, Frank Benkwitz, Michael Johannes Harsch, Andrew Frost
  • Publication number: 20140234488
    Abstract: A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.
    Type: Application
    Filed: November 26, 2013
    Publication date: August 21, 2014
    Inventor: Alice Chang
  • Patent number: 8802170
    Abstract: An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable ?-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa.
    Type: Grant
    Filed: March 24, 2005
    Date of Patent: August 12, 2014
    Assignee: Asahi Breweries, Ltd.
    Inventors: Toshikazu Sugimoto, Hiroshi Shoji
  • Patent number: 8802169
    Abstract: It is an object of the present invention to provide a method of producing a foaming alcoholic beverage such as beer, low-malt beer, and a beer-flavored foaming alcoholic beverage obtained by producing, without using any kind of barley (e.g., barley, wheat, malt), a pre-fermentation liquid using at least a syrup containing sources of carbon, sources of nitrogen, hops and water as raw materials and fermenting the pre-fermentation liquid with use of brewers' yeasts, wherein germinated grains are used; to thereby increase fermentability and attain superior flavor and improved foam quality. It is also an object of the present invention to provide an alcoholic beverage manufactured by the aforementioned method.
    Type: Grant
    Filed: April 21, 2006
    Date of Patent: August 12, 2014
    Assignee: Sapporo Breweries Limited
    Inventors: Tatsuji Kimura, Naoyuki Kobayashi, Syunsuke Fukuhara, Shigehisa Yokoi
  • Publication number: 20140205734
    Abstract: 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.
    Type: Application
    Filed: January 23, 2014
    Publication date: July 24, 2014
    Inventor: Nathaniel Lawrence
  • Publication number: 20140199705
    Abstract: The invention relates to polypeptides having glucanase, e.g., endoglucanase, mannanase, xylanase activity or a combination of these activities, and polynucleotides encoding them. In one aspect, the glucanase activity is an endoglucanase activity (e.g., endo-1,4-beta-D-glucan 4-glucano hydrolase activity) and comprises hydrolysis of 1,4-beta-D-glycosidic linkages in cellulose, cellulose derivatives (e.g., carboxy methyl cellulose and hydroxy ethyl cellulose) lichenin, beta-1,4 bonds in mixed beta-1,3 glucans, such as cereal beta-D-glucans or xyloglucans and other plant material containing cellulosic parts. In addition, methods of designing new enzymes and methods of use thereof are also provided. In alternative aspects, the new glucanases e.g., endoglucanases, mannanases, xylanases have increased activity and stability at increased pH and temperature.
    Type: Application
    Filed: September 5, 2013
    Publication date: July 17, 2014
    Applicants: SYNGENTA PARTICIPATIONS AG, BP CORPORATION NORTH AMERICA INC.
    Inventors: Brian Steer, Walter Niles Callen, Shaun Healey, Derrick Pulliam
  • Publication number: 20140186493
    Abstract: There has always been an energy cost to the heating associated with brewing either fermented or unfermented beverages. A novel method brewing is described in an effort to reduce or eliminate this energy cost by using the free and renewable source of energy: solar power. Included in this method is solar energy produced wort, solar roasted grains and roasted hops. Also described is a novel fermentation product, specifically a beer product. Also presented is a system that provides an environmentally sound inexpensive source of heat for wort production, roasting grains and roasting hops. This system creates roasted grains, roasted hops and worts that are different from those created by other known heating methods. Described is a method of brewing that is a combination of wort production, grain roasting and roasted hops using solar power.
    Type: Application
    Filed: September 30, 2010
    Publication date: July 3, 2014
    Inventor: Joseph Bair
  • Patent number: 8765199
    Abstract: The present invention provides processes for producing a brewers wort comprising forming a mash from a grist, and contacting said mash with a pullulanase.
    Type: Grant
    Filed: December 2, 2008
    Date of Patent: July 1, 2014
    Assignees: Novozymes A/S, Novozymes Inc.
    Inventors: Niels Elvig, Per Linaa Joergensen, Michael Thomas
  • Patent number: 8765200
    Abstract: A method for production of a wine with lower content of alcohol involving treating unfermented grape juice with glucose oxidase and glucose isomerase.
    Type: Grant
    Filed: December 22, 2008
    Date of Patent: July 1, 2014
    Assignee: Chr. Hansen A/S
    Inventors: Johannes Maarten Van Den Brink, Kristine Bjerre
  • Publication number: 20140178558
    Abstract: 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.
    Type: Application
    Filed: April 3, 2012
    Publication date: June 26, 2014
    Applicant: SUNTORY HOLDINGS LIMITED
    Inventors: Akira Yoshihiro, Motoo Kubota
  • Publication number: 20140154387
    Abstract: A method for preparing a single serving frozen beverage in a single serving disposable drink container, the method comprising: dispensing a predetermined quantity of ice into the single serving disposable drink container, dispensing a predetermined quantity of flavorings into the single serving disposable drink container, blending the ice and the flavorings by a blender in the single serving disposable drink container, and securing the single serving disposable drink container during the blending step, the single serving disposable drink container being received by a retainer recess, the retainer recess receiving and supporting only a lower portion of the single serving disposable drink container.
    Type: Application
    Filed: February 6, 2014
    Publication date: June 5, 2014
    Applicant: ENODIS CORPORATION
    Inventors: Robert Almblad, Jay Almblad
  • Publication number: 20140154354
    Abstract: An alcoholic beverage base is produced by preparing wort from a glucose source and water, adding glucose to achieve desired sugar content, heating wort, cooling wort, adding yeast to the wort after cooling and then fermenting for a certain time and at a certain temperature, adding additional sugar and yeast as needed, continuing fermentation to a desired end point and separating solids therefrom. The beverage base can be made to have an alcohol content ranging from 1%-25% by volume and has a clean pleasant taste without off-aromas.
    Type: Application
    Filed: June 18, 2013
    Publication date: June 5, 2014
    Inventor: Daniel James Schiefen
  • Publication number: 20140127383
    Abstract: 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.
    Type: Application
    Filed: June 23, 2011
    Publication date: May 8, 2014
    Applicant: UAB "ROKISKIO PRAGIEDRULIAI"
    Inventor: Sergey Ponkratov
  • Publication number: 20140127354
    Abstract: A method for preparing a neutral alcoholic malt base is disclosed. The method includes the steps of combining malt extract, which can be derived from malted grains containing gluten, or from those that are gluten-free, fermentable sugar in liquid or solid form, and water to form a fermentable medium having a density of greater than 20° Plato, wherein a ratio of the malt extract to the fermentable sugar in the fermentable medium is from 5:95 to 0.1:99.9; and fermenting the fermentable medium with a yeast that can tolerate an alcohol concentration of at least 10% by volume thereby preparing the neutral alcoholic malt base. A flavored malt beverage can include the neutral alcoholic malt base, water, at least one flavoring, a food grade acid, a sweetening agent, and carbon dioxide.
    Type: Application
    Filed: November 7, 2012
    Publication date: May 8, 2014
    Inventors: Jason S. Pratt, David S. Ryder, Anthony J. Manuele, John C. Hensley, George A. Williams
  • Publication number: 20140113050
    Abstract: An object of the invention is to impart a taste like beer to a non-fermented beer taste drink. Means for achieving the object is a method for production of a non-fermented beer taste drink, comprising a step of including in drinking water 8 mg/ml or more of a polymeric saccharide and 0.008 to 100 parts by weight of a sweet-taste substance based on 100 parts by weight of the polymeric saccharide.
    Type: Application
    Filed: December 1, 2011
    Publication date: April 24, 2014
    Applicant: ASAHI BREWERIES, LTD.
    Inventors: Shinsuke Ito, Jun Kubota
  • Publication number: 20140113052
    Abstract: A tequila beverage comprising a standard tequila beverage containing added components for making said standard tequila beverage more desirable to a consumer.
    Type: Application
    Filed: October 24, 2012
    Publication date: April 24, 2014
    Applicant: NUMERO OCHO LIMITED
    Inventor: THOMAS GEORGE ESTES
  • Publication number: 20140106033
    Abstract: A beverage supplement and method for making the same is disclosed. In some embodiments the beverage supplement is comprised of a first frozen composition made from at least one additive mixed with at least one liquid and a second frozen composition made from at least one additive mixed with at least one liquid, wherein the resulting frozen compositions may have different/varying surface areas, shapes, volumes, flavors, and concentrations. Varying the combination of surface areas, shapes, volumes, formulas, flavors, and concentrations of frozen compositions influences the duration of complete liquefaction and the release of additives, allowing a user to create an iced beverage with greater flavor control.
    Type: Application
    Filed: October 10, 2013
    Publication date: April 17, 2014
    Inventor: Matthew P. Roberts
  • Patent number: 8697169
    Abstract: The present invention provides a finings formulation comprising pectin and methods of using pectin in a fining process to produce fined beverages, particularly beers.
    Type: Grant
    Filed: September 20, 2005
    Date of Patent: April 15, 2014
    Assignee: Carlton and United Beverages Limited
    Inventors: Weidong Duan, Caroline Giandinoto, Mark Goldsmith, Peter Hosking, Aldo Lentini, Tony Oliver, Peter Rogers, Peter Smith, Antony Bacic, Ming-Long Liao, Filomena Pettolino