| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 141 | Improvement in distilling- alcoholic spirits and liquors | US93523D | US93523A | 1869-08-10 | ||
| 142 | METHOD FOR IMPROVING AFTERTASTE OF ALCOHOLIC BEVERAGES USING ALLULOSE | US16336604 | 2017-09-28 | US20190218488A1 | 2019-07-18 | Jong Min CHOI; Su-Jeong KIM; Youn-Kyung BAK; Jung Gyu PARK; Sung Bae BYUN; Dong Seok SHIM; In LEE; Seung Won PARK; Dong Chul JUNG |
| The present invention relates to an agent for improving aftertaste of alcoholic beverages comprising allulose-containing saccharides, and a method for improving aftertaste of alcoholic beverages using allulose. | ||||||
| 143 | Reduced calorie beverage or food product and process and apparatus for making same | US14398728 | 2013-07-23 | US10138449B2 | 2018-11-27 | Luc Hobson |
| 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 flavor and nutritional properties, relative to conventional alcohol removal at or near boiling temperatures. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus. | ||||||
| 144 | Binge behavior regulators | US15534137 | 2015-12-09 | US10137096B2 | 2018-11-27 | Ezekiel Golan |
| Methods and compositions utilizing 2-aminoindan derivatives collectively represented by Formula I as described and defined in the specification for regulating binge behavior, particularly binge drinking, are disclosed. | ||||||
| 145 | BEER-TASTE BEVERAGE, METHOD FOR PRODUCING BEER-TASTE BEVERAGE, AND METHOD FOR IMPROVING AROMA OF BEER-TASTE BEVERAGE | US15744533 | 2016-09-14 | US20180208882A1 | 2018-07-26 | Takeo ISHIHARA; Tetsu HAMAGUCHI |
| Provided is a beer-taste beverage in which oxidized soy sauce odor is changed to good aroma, a method for producing the beer-taste beverage, and a method for improving aroma of the beer-taste beverage. The beer-taste beverage according to the present invention has an a* value in an L*a*b* color system of 7.0 to 21.0, and an acetate ester content of 0.7 to 2.4 mg/L. The method for producing the beer-taste beverage according to the present invention includes producing the beverage so that the a* value in the L*a*b* color system is 7.0 to 21.0 and the acetate ester content is 0.7 to 2.4 mg/L. In the method for improving the aroma of the beer-taste beverage according to the present invention, the beer-taste beverage is prepared so that the a* value in the L*a*b* color system is 7.0 to 21.0 and the acetate ester content is 0.7 to 2.4 mg/L. | ||||||
| 146 | BEER-TASTE BEVERAGE, METHOD FOR PRODUCING BEER-TASTE BEVERAGE, AND METHOD FOR IMPROVING AROMA OF BEER-TASTE BEVERAGE | US15744514 | 2016-09-14 | US20180206531A1 | 2018-07-26 | Takeo ISHIHARA; Tetsu HAMAGUCHI |
| Provided is a beer-taste beverage in which oxidized soy sauce odor is reduced, a method for producing the beer-taste beverage, and a method for improving aroma of the beer-taste beverage. The beer-taste beverage according to the present invention has an a* value in an L*a*b* color system of 1.0 or more, and an acetate ester content of 2.0 mg/L or more. The method for producing the beer-taste beverage according to the present invention includes producing the beverage so that the a* value in the L*a*b* color system is 1.0 or more and the acetate ester content is 2.0 mg/L or more. In the method for improving the aroma of the beer-taste beverage according to the present invention, the beer-taste beverage is prepared so that the a* value in the L*a*b* color system is 1.0 or more and the acetate ester content is 2.0 mg/L or more. | ||||||
| 147 | Method for Simultaneously Reducing Urethane and its Precursors Levels during Chinese Liquor Production Process | US15794048 | 2017-10-26 | US20180112163A1 | 2018-04-26 | Fang Fang; Xia Ding; Qiaoyu Li; Fan Liu; Xinhu Zhou; Xiang Chen; Jian Chen; Guocheng Du |
| The present invention a method for simultaneously reducing urethane and its precursors levels during Chinese liquor production process, which relates to the field of fermented food production. The present invention is carried out through inoculating Bacillus amyloliquefaciens JP21 or combines with urease into the grains for fermentation. The content of EC and urea in the fermented grains after 5-day fermentation could reduce 30.16% and 50.05% respectively, With an addition of the B. amyloliquefaciens during grains fermentation, EC and urea levels are successfully controlled, and at the same time aroma and tastes of Chinese liquor hasn't been affected. | ||||||
| 148 | BINGE BEHAVIOR REGULATORS | US15534137 | 2015-12-09 | US20180085326A1 | 2018-03-29 | Ezekiel GOLAN |
| Methods and compositions utilizing 2-aminoindan derivatives collectively represented by Formula I as described and defined in the specification for regulating binge behavior, particularly binge drinking, are disclosed. | ||||||
| 149 | METHOD FOR PRODUCING METAL-SUPPORTED ZEOLITE FOR ALCOHOLIC BEVERAGES, METAL-SUPPORTED ZEOLITE FOR ALCOHOLIC BEVERAGES, AND METHOD FOR PRODUCING ALCOHOLIC BEVERAGES | US15550456 | 2016-02-15 | US20180036711A1 | 2018-02-08 | Shun FUKASAWA; Yoshimi KAWASHIMA; Narinobu KAGAMI; Kenji HOSOI; Toshikazu SUGIMOTO |
| The invention is to provide a method for producing a metal-supported zeolite for alcoholic beverages capable of efficiently removing unwanted components contained in alcoholic beverages to thereby reduce silver release, and the metal-supported zeolite for alcoholic beverages, and to provide a method for producing alcoholic beverages using the metal-supported zeolite for alcoholic beverages. For solution to problem, the production method for the metal-supported zeolite for alcoholic beverages of the invention is a production method for a metal-supported zeolite for alcoholic beverages for removing unwanted components contained in alcoholic beverages, and includes a first ion-exchange treatment step of processing a zeolite carrying a metal ion with an ammonium ion-containing aqueous solution to thereby exchange the metal ion in the zeolite for an ammonium ion, the zeolite containing a Y-type zeolite as the main ingredient, and a second ion-exchange treatment step of processing the ammonium ion-supported zeolite obtained in the previous ion-exchange treatment step with a silver ion-containing acidic aqueous solution to thereby exchange the ammonium ion therein with a silver ion. | ||||||
| 150 | Polymeric nanofibrous composite membranes for energy efficient ethanol dehydration | US14556473 | 2014-12-01 | US09862665B2 | 2018-01-09 | Benjamin Chu; Benjamin S. Hsiao; Devinder Mahajan; Tsung-Ming Yeh |
| Membranes are provided for energy efficient purification of alcohol by pervaporation. Such membranes include a nanofibrous scaffold in combination with a barrier layer. The membranes also include zeolites in the barrier layer. The membranes may, in embodiments, also include a substrate. | ||||||
| 151 | ALCOHOLIC BEVERAGE SUBSTITUTES | US15534121 | 2015-12-09 | US20170360067A1 | 2017-12-21 | Ezekiel GOLAN |
| Alcoholic beverage-substitutes such as a beer-substitute, a wine-substitute, a cider-substitute, an alcopop-substitute or a spirit-substitute beverage, comprising a base liquid (e.g., a base beverage) and a 2-aminoindan derivative such as defined by Formula I in the specification are disclosed. | ||||||
| 152 | Beer or Cider Concentrate | US15529075 | 2015-11-25 | US20170260487A1 | 2017-09-14 | David De Schutter; Pierre Adam; Winok Debyser |
| A method for preparing beer or cider concentrate including alcohol and volatile components of beer or cider flavor, and beer or cider prepared therefrom. The method includes a two step concentration method in which the first step involves a high efficiency nanofiltration that results in a highly concentrated retentate and an aqueous permeate fraction comprising alcohol and volatile flavor components. The second step involves removing water from said permeate fraction to obtain a highly concentrated alcohol solution also having volatile flavor components. The highly concentrated alcohol solution is then combined with the retentate from the first step into a final high alcohol and flavor beer or cider concentrate. | ||||||
| 153 | Vodka Bottle | US15384541 | 2016-12-20 | US20170175060A1 | 2017-06-22 | Jhordan Stevenson |
| The invention relates to a vodka bottle which is preferably made of glass materials. The vodka bottle comprises an oval top portion. The invention comprises a metal band which is used for advertising and the user can also use the metal band as a wearable bracelet. The activated carbon balls inside the vodka bottle distill and purify the alcoholic beverage. | ||||||
| 154 | Process for producing malt-based drink from malt fractioned by tissue | US10558770 | 2004-05-28 | US09499777B2 | 2016-11-22 | Nobuo Tada; Takako Inui; Norihiko Kageyama; Toshihiko Takatani; Yasutsugu Kawasaki |
| A process for producing malt-based beverage, in which any components, affecting flavor, foam quality, flavor stability and haze stability, of the malt-based beverage can be regulated by separating dried germinated barley as a raw material for malt-based beverage by tissues. In particular, the process for producing malt-based beverage comprises separating dried germinated barley into endosperm, endothelial layer, husk, acrospire, malt rootlets and unseparated part fractions and preparing a starting material of malt-based beverage from each or blend of the thus obtained by-tissue fractions, the each or blend optionally further mixed with wholegrain malt not subjected to fractioning, so that any components, affecting flavor, foam quality, flavor stability and haze stability, of the malt-based beverage can be regulated. | ||||||
| 155 | Process for extracting unwanted acidic compounds from a drinkable liquid | US14073917 | 2013-11-07 | US09347028B2 | 2016-05-24 | Albano Vason; Enrico Bocca |
| Process for extracting unwanted acidic compounds from a drinkable liquid which includes: arranging, in a first tank (2), a liquid (L) has at least one unwanted acidic compound; conveying the liquid (L) to a membrane separation unit (3); separating, in the membrane unit (3), the liquid (L) into a retentate (R) and a permeate (P) mainly containing the unwanted acidic compound; adjusting the conductivity of the permeate (P) at a minimum threshold value greater than 200 μS susceptible to dissociate at least a fraction of the unwanted acidic compound into corresponding ions; flowing the permeate (P) through an electrodialysis unit (6), extracting at least part of said ions, to obtain one concentrate (C), containing the aforesaid ions, and one deacidified permeate (Pd) substantially without such ions; mixing the deacidified permeate (Pd) with the retentate (R) to obtain the deacidified final drinkable liquid. | ||||||
| 156 | POLYMER AND METHOD OF USE | US14408937 | 2013-06-21 | US20150361203A1 | 2015-12-17 | Miruna Petcu |
| A polymer is imprinted with an agricultural chemical molecule having a heterocyclic ring, wherein the matrix of said polymer has been prepared from one or more monomers including bilirubin or a mono-or di-ester or amide thereof, and wherein the heterocyclic ring has 1-3 nitrogen atoms. The imprinted polymer is useful for removing agricultural chemicals from liquids including waste water, drinks and food ingredients. | ||||||
| 157 | Hybrid technique for the conversion/removal of contaminants in alcohol-water or like medium | US14212474 | 2014-03-14 | US09200243B2 | 2015-12-01 | Benjamin Mosier; Greg George |
| 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. Wetting, solvent polarity characteristics and pressure are fixed or varied dynamically during processing, and inert or reactive gases are added. Reacted and unreacted contaminants enter the bubble cavities and are swept from solution. | ||||||
| 158 | Apparatus and method for cellular extract enhancement | US14295951 | 2014-06-04 | US09060525B2 | 2015-06-23 | John Warlick |
| The invention discloses a method of increasing extracts 100E taken from cellular plant tissue 100 comprises the steps of placing prepared cellular plant tissue 100 in a container 114; introducing a fluid 101 into the container 114 to wet and immerse the prepared cellular plant tissue 100; and emitting acoustic shock waves 200 into the fluid 101 immersed cellular plant tissue 100 to increase the extracts 100E released by the plant tissue 100 into the fluid 101 and a product made from the method, the product being a beverage, medicine or drug. | ||||||
| 159 | Process and Apparatus for the Reduction of Alcohol in Fermented Beverages | US14398785 | 2013-04-10 | US20150132459A1 | 2015-05-14 | Schalk Willem Pienaar |
| A process is disclosed for reducing alcohol in a fermented beverage without heat damage and without degrading the original flavor profile of the fermented beverage. The process generally includes the steps of: (i) removing aromatics from the wine; (ii) removing alcohol from the wine; (iii) refluxing a portion of the alcohol removed from the wine to increase the alcohol concentration of the alcohol vapour and return at least a portion of the condensed/recovered water to the wine; and (iv) condensing the aromatics removed from the wine and returning at least a portion thereof to the wine. | ||||||
| 160 | REDUCED CALORIE BEVERAGE OR FOOD PRODUCT AND PROCESS AND APPARATUS FOR MAKING SAME | US14398728 | 2013-07-23 | US20150093470A1 | 2015-04-02 | Luc Hobson |
| 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. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus. | ||||||
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