Abstract: An alcohol metabolism enhancer is made from safe plant extracts and an alcoholic beverage and causes a reduced sick feeling and hangover from drinking alcohol without causing hemolysis using safe materials derived from plants. The alcohol metabolism enhancer and the alcoholic beverage include proanthocyanidins, such as pine bark extracts.

Abstract: The present invention relates to a reduced-hangover alcoholic beverage including alcohol and turmeric. The invention also relates to the use of turmeric in the manufacture of a reduced-hangover alcoholic beverage. Also, the present invention relates to a method of reducing hangover due to consumption of an alcoholic beverage. The method includes adding turmeric to the alcoholic beverage prior to consumption of the alcoholic beverage.

Abstract: A method of adjusting a sediment content of a drink by a centrifuge. The method includes the steps of feeding a starting product into a centrifugal drum, clarifying the starting product by a clarification process of sediment substances into a clear phase, a solids phase and a finely cloudy phase, and discharging the clear phase, the solids phase and the finely clouded phase from the centrifugal drum. Also disclosed is a centrifuge for adjusting a sediment content of a drink.

Abstract: A method for processing a sprouted cereal in which an enzymatic activity in the sprouted cereal is reduced by bringing the sprouted cereal into contact with water vapor.

Abstract: The present invention relates to a process and a system for producing alcohol by distillation with energy optimization using split-feed technology. The process of the present invention comprises the steps of: a) splitting a stream of wine (1) to feed two depuration columns (2, 3), the depuration column (2) generating a stream of phlegma (4) and the depuration column (3) generating a stream of phlegma (5) and a stream of vinasse (6); b) feeding the stream of phlegma (4) into at least one rectification column (7) generating a top flow (8) and a stream of hydrated alcohol (9); c) effecting the heat exchange between the top flow (8) from at least one rectification column (7) and the stream of vinasse (6) from the depuration column (3) in at least one heat exchanger (10); and d) feeding the stream of phlegma (5) into a rectification column (11) generating a stream of hydrated alcohol (12).

Abstract: A multilayer armor plating material contains a single-piece or multi-piece ceramic or metallic layer which, as seen in the direction of attack, is followed by a rear supporting layer of glass fiber-reinforced plastic (GRP) and/or of carbon fiber-reinforced plastic (CRP). As seen in the direction of attack the ceramic or metallic layer is preceded by a front supporting layer of glass fiber-reinforced plastic (GRP) and/or carbon fiber-reinforced plastic (CRP). As a result, the steel or ceramic layer is optimally embedded in a composite between the front and rear supporting layers and thereby supported. This in particular protects the ceramic or steel material from harmful vibrations caused by repeated impact of projectiles, on account of the higher rigidity of the structure reducing the vibration amplitudes.

Abstract: A process for thickening liquid food and/or medications of people with swallowing problems which involves dilution of a concentrate thickener paste which has been thickened to several times its normally useful and cost-effective levels. The approach is beneficial in formulations intended for radiological evaluations of people with swallowing problems including those persons suffering from dysphagia.

Abstract: The process for the preparation of Saffron Cream Liqueur comprising:—preparing saffron concentrate by adding saffron 1-5 gm. in one liter of ENA (extra neutral alcohol) of 68% OP, i.e., 96% v/v,—intermittently stirring the said mixture of ENA and saffron for 18-36 hours, extracting the essential oil containing aroma, color and flavor,—filtering the said mixture of saffron and the ENA to obtain the saffron concentrate, diluting the said concentrate from 68% OP to ?9-45% by adding demineralized water at room temperature, adding about 5-15% food grade white milk cream and properly mixing it, adding about 5-20% food grade sugar and mix till sugar is dissolved,—adding about 1-5% food grade flavoring agent and mixing it thoroughly and filtering to get saffron cream liqueur.

Abstract: Aromachemical compounds of Formula I, compositions comprising these compounds and processes for their preparation are disclosed, wherein R1 is H, C(O)O—CH2—CH3; C(O)O—CH3, or C(O)O—H; R2 is methyl; R3 and R4 are H; R5 and R6 are CH3; Z is C(H)2; and X is —CN. The double bond attached to X can be in the E or Z configuration.

Abstract: The present invention relates to a process for producing a flavor enhancer for beer and beer-like beverage and beverage of a roast material, which includes (1) heating a grinded matter of a cereal, (2) treating the grinded matter with protease, and (3) recovering an extract; and a flavor enhancer for beer and beer-like beverage and beverage of a roast material obtainable by the process. The flavor enhancer of the invention can be used for enhancing the full body and enhancement of beer and beer-like beverage and beverage of a roast material.

Abstract: Inulin, which is contained at a high concentration in agave plants growing in arid areas, has been utilized hitherto exclusively in producing alcoholic drinks as tequila. It is intended to produce highly water-soluble inulin having a high added value from these plants. It is also intended to produce an agave syrup, tequila, an alcoholic drink or highly water-soluble inulin from the squeezed residue. Agave plant bulbs (several tens kg) having been employed in producing tequila called pina are cut into small pieces and enzymes therein are inactivated and the texture is softened either at room temperature or under heating. Next, the pieces are squeezed to give a liquid extract which is then refined by using an adsorbent resin. The refined product is employed either as such as a concentrate or after drying to give a powder.

Abstract: It is intended to provide novel compositions usable in improving the flavor of an alcoholic beverage made from grapes typified by wine. Namely, a composition usable in improving the flavor of an alcoholic beverage made from grapes which contains the culture of a strain belonging to a genus Aspergillus, Penicillium, Rhizopus, Rhizomucor, Talaromyces, Mortierella, Cryptococcus, Microbacterium, Corynebacterium or Actinoplanes and being capable of producing diglycosidase.

Abstract: The present invention relates to a brewery yeast having controlled sulfite-producing capability, a process for producing alcoholic beverages with controlled sulfite amount. More particularly, the present invention relates to a yeast whose sulfite-producing capability that contribute to the product flavor is controlled by controlling the expression level of MET16 gene encoding brewery yeast phosphoadenylyl sulfate reductase Met16p, particularly non-ScMET16 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.

Abstract: A means of preventing TCA taint from contaminating liquid foods and beverages is provided having of incorporating molecular sieves into the manufacturing process and/or packaging materials in order to selectively adsorb the taint molecules while preserving the food's or beverage's flavor and aroma profiles. Also provided are methods and devices for remediating TCA taint present in the consumer's liquid foods and beverages.

Abstract: A carbonated beverage prepared from dealcoholized wine base and having from about 150 mg to about 700 mgs of polyphenols per six to eight ounce serving. The beverage can contain from about 0.001 to about 0.01 percent resveratrol.

Abstract: The present invention relates to a multi-layered drink in which the adjacent layers have a difference in density of 0.4 to 10 kg/m3 and each layer contains at least one hydrocolloid.

Abstract: A method for improving the physical, functional and organoleptic properties of product particles is described for fiber, protein, carbohydrate and cellulosic materials. The method involves modifying the particles within the product to meet certain particle morphology parameters. Products themselves also are disclosed, and these include corn-originating products, specifically including products for producing ethanol soybean-originating products, and other products.

Abstract: A selection method for barley lipoxygenase-1 deficient barley, comprising a step of distinguishing the barley lipoxygenase-1 deficient barley by whether or not the guanine at the splicing donor site of the 5th intron of the barley lipoxygenase-1 gene is mutated to a different base; and a method for production of malt alcoholic beverages using a material for malt alcoholic beverages derived from barley obtained by the selection method.

Abstract: A transparent emulsified composition and transparent emulsified flavor composition containing enzyme-degraded lecithin, for use in alcoholic drinks or carbonated drinks. The compositions exhibit emulsification stability and transparency, and they can maintain flavor of alcoholic drink products or carbonated drink products.

Abstract: The present invention relates to a brewer's yeast which produces alcoholic beverages having an ability for reducing the haze level, alcoholic beverages produced using such a yeast, and a method of producing such alcoholic beverages. More specifically, the present invention relates to a yeast which can reduce the level of haze in the product by increasing the level of expression of ScCWP2 gene encoding cell wall mannoprotein Cwp2p in brewer's yeast, or non-ScCWP2 gene characteristic to beer yeast, and to a method of producing alcoholic beverages using such a yeast.

Abstract: The present invention relates to a glycerol channel gene and its uses, specifically, a brewery yeast producing alcoholic beverages with excellent body and mellowness, alcoholic beverages produced using the yeast, a process for producing the alcoholic beverages. More particularly, the present invention relates to a yeast whose capability of producing glycerol, which contribute to body and mellowness of products, was controlled by controlling expression level of FPS1 gene encoding brewery yeast glycerol channel Fps1p, particularly non-ScFPS1 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with the yeast.

Abstract: A corn wet-milling process comprises steeping corn kernels in an aqueous liquid, which produces softened corn; milling the softened corn in a first mill, which produces a first milled corn; separating germ from the first milled corn, thereby producing a germ-depleted first milled corn; milling the germ-depleted first milled corn in a second mill, producing a second milled corn; separating the second milled corn into a first starch/protein portion that comprises starch and protein and a first fiber portion that comprises fiber, starch, and protein; milling the first fiber portion in a third mill, which produces a milled fiber material that comprises fiber, starch, and protein; separating at least some of the starch and protein in the milled fiber material from the fiber therein, producing a second fiber portion that comprises fiber and starch and a second starch/protein portion that comprises starch and protein; and contacting the second fiber portion with at least one enzyme to convert at least some of the st

Abstract: The present invention relates to a esterase gene and its uses, specifically, a brewery yeast producing alcoholic beverages with excellent aroma and flavor, alcoholic beverages produced using the yeast, a process for producing the alcoholic beverages. More particularly, the present invention relates to a yeast whose capability of producing ester, which contribute to aroma and flavor of products, was controlled by regulating expression level of IAH1 gene encoding brewery yeast esterase Iah1p, particularly nonScIAH1 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with the yeast.

Abstract: The present invention relates to an acyl-CoA: ethanol O-acyltransferase/esterase gene and use thereof, in particular, a brewery yeast for producing alcoholic beverages with superior flavor, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose capability of producing ester, which contribute to aroma and flavor of products, is controlled by regulating expression level of EHT1 gene encoding a protein (Eht1p) that is an acyl-CoA: ethanol O-acyltransferase/esterase in a brewery yeast, especially the nonScEHT1 gene specific to a lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.

Abstract: The present invention relates to a branched-chain amino acid aminotransferase gene and a use thereof, particularly, to a brewery yeast for producing alcoholic drinks with enhanced flavor, to alcoholic drinks produced with said yeast and to a method for producing said drinks. More particularly, the present invention relates to a yeast whose capacity of producing amyl alcohol and/or isobutanol and/or isoamyl acetate that contribute to the product flavor is controlled by controlling the expression levels of BAT1 and BAT2 genes coding for brewery yeast branched-chain amino acid aminotransferases Bat1p and Bat2p, respectively, particularly nonScBAT1 or nonScBAT2 gene specific to lager brewing yeast, and to a method for producing alcoholic drinks using said yeast.

Abstract: A sealed microwaveable container including a frozen beverage comprising ice chunks enclosed in a beverage solid is provided. The beverage has a freezing point below that of water allowing for the beverage to be thawed to a substantially liquid form using a prescribed microwave process while solid ice chunks are preserved to create an iced beverage. A plurality of opening for dispensing the beverage may be provided, such as one or more of a plurality of releasable or puncturable seals.

Abstract: The invention relates to the use of one or more oligopeptide/s, preferably a tripeptide such as aladapcin, as a taste modulator and/or sweetness enhancer for comestible compositions preferably those containing at least one natural or artificial sweetener. The comestible compositions include food, beverages, medicinal products and cosmetics and contain preferably mono-, di- or oligosaccharides as sweeteners. The invention further relates to said comestible compositions containing an oligopeptide as taste modulator.

Abstract: This invention relates to the combination of an alcoholic beverage, such as vodka, gin, rum, tequila, whisky, beer, or wine with Resveratrol, an antioxidant and Sirtuin 1 (SIRT1) and PGC-1? gene activating substance and additives such as sweeteners, masking agents, natural and/or artificial flavoring agents, and/or other additives to eliminate or mitigate any flavoring associated with Resveratrol.

Abstract: A method of accelerating liquor aging process includes acts of preparing a liquor having by-products, preparing a nano-gold surface by sputtering gold nanoparticles onto a substrate, barreling the liquor and the nano-gold surface into a barrel, circulating the liquor and removing a product of artificially aged liquor. The liquor is circulated by a pump for increased rate of diffusion and incidences of collision between the by-products and nano-gold surface. The gold nanoparticles serve as a catalyst to promote oxidation of by products including formaldehyde, acetaldehyde and fusel alcohols in the liquor into organic acids and esterification of organic acids to accelerate the liquor aging process of the. After the product is removed, the nano-gold surface can be recycled. The gold nano-particles do not aggregate or precipitate in the liquor, therefor, perform more predictably so reduce manufacturing costs and improve consistency of manufacture.

Abstract: Dietary supplement formulations are described that use structured water to provide increased hydration and therefore improved delivery of important health factors such as vitamins, minerals, and soluble fibers to beers, liquors, and various juice drinks.

Abstract: It is an object of the present invention to provide a method for identifying brewer's yeast genes associated with alcoholic beverage flavor, to allow production of alcoholic beverages with desirable flavor by controlling the expression of the identified genes. In order to achieve this object, there is provided a method for identifying brewer's yeast genes using gene analysis means employing a DNA array or a DNA array and two-dimensional electrophoresis, a DNA array binding identified genes, and a method of selecting brewer's yeast using the DNA array.

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.

Abstract: Disclosed herein are beverage compositions containing dissolved gases. The beverage compositions generally contain a mixture of dissolved nitrous oxide and dissolved carbon dioxide.

Abstract: Beverage products including a non-sweetening amount of a potent natural sweetener are provided. Beverage concentrate compositions including a non-sweetening amount of a potent natural sweetener are also provided.

Abstract: An encapsulated alcohol bead, and methods for producing and using the same, comprising a droplet of alcohol coated by a water-insoluble, alginate-based gel. The alginate-based coating comprises a plurality of pores having a diameter sufficient to allow the alcohol contained within each encapsulated alcohol bead to leach therethrough when the encapsulated alcohol bead is placed within a solution. Various dry mix products may include the encapsulated alcohol beads, such that the resultant products produced therefrom do not require a user to independently add alcohol thereto, and contain a sufficient amount of alcohol and/or alcohol flavor.

Abstract: The present invention relates to an dihydroxy-acid dehydratase gene and use thereof, in particular, a brewery yeast for producing alcoholic beverages having superior flavor, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast whose level of producing total vicinal diketones, especially level of producing diacetyl, that are responsible off-flavor of the product, is reduced by amplifying the expression level of ILV3 gene encoding brewery yeast dihydroxy-acid dehydratase ILV3p, particularly non-ScILV3 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.

Abstract: A production method of a beer-taste alcoholic beverage with foaming properties which does not use barley wheat and malt, in which a proteolytic enzyme improving generating foam and foam stability is used as a part of a substance of raw materials, and the alcoholic beverage with foaming properties produced by the production method are disclosed The production method of an alcoholic beverage with foaming properties, in which a pre-fermentation liquid is processed using a syrup containing sources of carbon, sources of nitrogen, hops, coloring matter, an improving substance for generating foam and for foam stability, and water as raw materials without using barley, wheat and malt, and the pre-fermentation liquid is fermented using a brewers' yeast.

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.

Abstract: Disclosed is a process for producing a beer or beer-like beverage having mellowness, a special flavor and a good taste. The beer or beer-like beverage can be produced by allowing a protein deamidase to act on at least a part of a raw material during the production process.

Abstract: The present invention relates to a brewery yeast having controlled hydrogen sulfide-producing capability, a process for producing alcoholic beverages with controlled hydrogen sulfide amount. More particularly, the present invention relates to a yeast whose hydrogen sulfide-producing capability that increases the product flavor is controlled by enhancing the expression level of YGR012W gene encoding brewery yeast cysteine synthase Ygr012wp, particularly non-ScYGR012W gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.

Abstract: An alcoholic beverage is disclosed having an alcoholic formulation and a vitamin selected from thiamine (B1), allithiamine and combinations thereof. The alcoholic formulation can be beer, wine, liquor/spirits or mixer formulations for mixing with liquor/spirits. Also disclosed are methods for adding nutrients to alcoholic beverage formulations.

Abstract: Disclosed is a process for the recovery of a phytolipid composition from a vegetable oil by-product. The phytolipid composition produced comprises squalene, phytosterols, mixed tocopherols and tocotrieneols, and vegetable wax and is useful as an emollient. The phytochemical composition may be applied directly to the skin to provide emolliency. Alternatively, the phytolipid composition may be formulated in various aqueous or anhydrous cosmetic compositions such as creams, lotions, gels, ointments, lip balms, sticks, or pencils for treatment of the skin and lips. The phytolipid composition also may be incorporated into foods, beverages, and nutraceuticals to provide health benefits.

Abstract: The present invention relates to an acetolactate synthase gene and use thereof, in particular, a brewery yeast for producing alcoholic beverages with superior flavor, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose capability of producing vicinal diketones, especially diacetyl, that are responsible for off-flavors in products, is reduced by repressing expression level of ILV2 gene encoding an acetolactate synthase (Ilv2p), especially non-ScILV2 gene specific to a lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.

Abstract: The present invention provides a method of producing an alcohol-dipped material or a food or drink using the same which comprises the following steps: (a) freezing one or more fruits and/or vegetables employed as a raw material; (b) micro grinding the frozen matter; and (c) dipping the micro ground matter in an alcohol having a concentration at which one or more components of the raw material can be extracted (preferably a 15% to 100% alcohol). The alcohol-dipped material thus obtained can be suitably usable as a starting alcohol drink for producing a low-alcohol drink. According to the method of the invention, the alcohol-dipped material or the food or the drink thus obtained can contain a sufficient amount of an efficacious and effective component contained in the vegetable(s) and/or fruit(s), for example, vitamin P.

Abstract: The present invention is a method for producing a processed corn product characterized in that corn or a material obtained from corn is treated with a fluid under a low oxygen concentration at 170 to 200° C. The processed corn product produced by this manufacturing method can impart a superior flavor, body taste, and thickness to a beverage.

Abstract: There is provided a technique for obtaining a high-quality fermented beverage, in particular, a beer taste beverage by using a non-wheat grain, for example, ungerminated corn, which is easily available and frequently used as a raw material for food and drink, without causing fermentation failure. The non-wheat grain is fractioned at least into a starch fraction and a protein fraction. The two fractions are separately treated with respective exogenous enzymes to obtain a saccharified starch and a protein decomposition product, which are used as raw materials for a mother solution for a fermentation step. In this way, a failure in a preparation step is overcome. Studies were made specifically on the blending ratio of the saccharified starch and the protein decomposition product thus separately prepared to determine a preferable blending ratio that does not cause fermentation failure in the fermentation step.

Abstract: An automated hot beverage dispensing machine and method for producing hot beverages is shown. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves to a plenum that dispenses the flavoring directly into a mixing chamber. The mixing chamber also receives milk and steam, facilitating mixing of the milk, steam, and flavoring, and dispensing the mixture into a serving cup. The dispensing machine may include a coffee brewing system, whereby the machine can produce flavored lattés, cappuccinos, and the like. In the preferred embodiment, pressurized steam is directed through a Venturi assembly that draws in refrigerated milk and ambient air and delivers the fluids to a vortex mixer to produce steamed and/or foamed milk. The flavoring is delivered to the vortex mixer, and steam is channeled to the plenum to facilitate delivery of the flavoring and maintain the cleanliness of the plenum.

Abstract: The present invention relates to a gene encoding a protein responsible for flocculation property of yeast and use thereof, in particular, a brewery yeast with appropriate flocculation property for producing desired alcoholic beverages, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast to which suitable flocculation property for brewing desired alcoholic beverages was imparted by controlling expression level of MHP1 gene encoding a protein responsible for flocculation property of brewery yeast, especially non-ScMHP1 gene specific to a lager brewing yeast, to alcoholic beverages produced with said yeast and to a method for producing said beverages.

Abstract: The present invention relates to a gene encoding glycogen synthase and use thereof, in particular, a yeast for practical use with superior resistance property to dryness and/or low-temperature storage, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast, whose resistance property to dryness and/or resistance property to low-temperature storage is enhanced by amplifying expression level of GSY1 or GSY2 gene encoding a Gsy1p or Gsy2p which is a glycogen synthase in brewer's yeast, especially non-ScGSY1 gene or non-ScGSY2 gene specific to a lager brewing yeast and to a method for producing alcoholic beverages with said yeast, etc.

Abstract: The present invention relates to a brewery yeast having enhanced sulfite-producing capability, a process for producing alcoholic beverages with enhanced sulfite amount. More particularly, the present invention relates to a yeast whose sulfite-producing capability that contribute to the product flavor is enhanced by increasing the expression level of SUL2 gene encoding brewery yeast sulfate ion transporter Sul2p, particularly non-ScSUL2 gene specific to lager brewing yeast, and to a method for producing alcoholic beverages with said yeast.