| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | REDUCED CALORIE BEVERAGE OR FOOD PRODUCT AND PROCESS AND APPARATUS FOR MAKING SAME | EP13823546.0 | 2013-07-23 | EP2844082A1 | 2015-03-11 | HOBSON, Luc |
| 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. | ||||||
| 102 | NON-ALCOHOLIC WINE BEVERAGE | EP08829811 | 2008-09-08 | EP2190306A4 | 2010-09-01 | WILKES DONALD F; CHAVARRIO KELLY |
| 103 | FLAVORED MALT BEVERAGES | EP95943572 | 1995-10-19 | EP0784671A4 | 1999-09-29 | TRIPP MATTHEW L; RADER SYDNEY R; RAO SUBBA C; RYDER DAVID S |
| A method is disclosed of preparing a colorless, clear beer by a method including ultrafiltration and the addition of dextrins, bittering agents and a foam enhancer. Methods of preparing improved nonalcoholic malt beverages and making natural beer foaming components also are disclosed. Further methods are disclosed for making flavored malt beverages, including a stable citrus flavored malt beverage. | ||||||
| 104 | NON-ALCOHOLIC BEER-TASTE BEVERAGE | US18283584 | 2022-03-22 | US20240156131A1 | 2024-05-16 | Wataru NAKAYAMA; Takemasa MATSUSHIMA; Shingo NAKAKAWAJI |
| An object of the invention is to provide a non-alcohol beer-taste beverage excellent in robust feeling of drinking and also excellent in foam quality. The means for solving the problems is a non-alcohol beer-taste beverage containing a wort fermented liquid, having a malt use ratio of 50% or more, a real extract concentration of 6 w/v % or more, and a ratio of bitterness value (BU) to real extract concentration (w/v %) (bitterness value/real extract) of 2.0 to 3.8. | ||||||
| 105 | LOW-ALCOHOL BEVERAGE | US18547867 | 2021-12-08 | US20240141265A1 | 2024-05-02 | Nobuaki HAYASHI; Minori ENDO |
| A low-alcohol beverage of the present invention is a citrus-savored low-alcohol beverage having an alcohol concentration of 3.0 v/v % or less, the low-alcohol beverage containing 0.1 to 2.5 v/v % gin converted to 100% of alcohol. | ||||||
| 106 | PRODUCTION OF AN ALCOHOL-FREE BEVERAGE | US17635160 | 2020-08-14 | US20230220317A1 | 2023-07-13 | Niels Gerard Adriaan KUIJPERS |
| The invention relates to methods of producing an alcohol-reduced fermented beverage, and to a resulting alcohol-reduced fermented beverage. The invention further relates to an use of a fermentative yeast that is not capable of completely converting glucose, maltose and/or maltotriose into ethanol, for the production of an alcohol-reduced fermented beverage. | ||||||
| 107 | Low sugar food products with high fiber content | US16343840 | 2017-10-25 | US11564408B2 | 2023-01-31 | Roni Shapira; Eran Balachinsky |
| The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid. | ||||||
| 108 | METHOD OF PRODUCING PLANT EXTRACT-ENRICHED CONSUMABLE ALCOHOL | US17847797 | 2022-06-23 | US20220315871A1 | 2022-10-06 | GEORGE STANTCHEV |
| A method of producing plant extract-enriched consumable alcohol includes steps of: providing a plant extract; providing a first diluting agent, wherein a purity of the first diluting agent is more than 99 vol %; mixing the plant extract and the first diluting agent to form a mixture; providing a second diluting agent; and mixing the mixture and the second diluting agent to form a plant extract-enriched consumable alcohol; wherein one of the first diluting agent and the second diluting agent is alcoholic and the other one is non-alcoholic, and an alcohol content of the plant extract-enriched consumable alcohol is less than 50 vol %. | ||||||
| 109 | SEMI-AQUEOUS METHOD FOR EXTRACTING A SUBSTANCE | US17372399 | 2021-07-09 | US20220008839A1 | 2022-01-13 | David P. Jackson; Mackenzie A. Jackson; John J. Lee |
| A semi-aqueous method for extracting a substance. The method involves combining a first liquid or solid substance containing an extract with a semi-aqueous solution containing a water-soluble or water-emulsifiable (WSWE) compound. Said WSWE compound selectively dissolves extract during a dense phase CO2 expansion and salting-out process, which is simultaneously co-extracted using said dense phase CO2, and desolvated to produce a CO2 salted-out solvent mixture containing extract. Said CO2 salted-out solvent mixture is treated using various secondary processes. The present invention is useful for producing extracts for use as additives in pharmaceuticals, nutraceuticals, cosmetics, beverages, or foods, and for quantitative analysis. | ||||||
| 110 | Adsorption system and method for operating an adsorption system | US15773908 | 2016-11-04 | US11118147B2 | 2021-09-14 | Alexander Hasselbarth; Claudia Geyer |
| The invention relates to an adsorption system (10) for accumulating flavoring substances, comprising at least one working chamber (12) in which at least one sorption agent is provided as a stationary phase and can be subjected to a flavoring substance-containing fluid which can be conducted through the working chamber as a mobile phase for attaching flavoring substances, wherein the flavoring substance-containing fluid is a food item from the group of beer-containing staple and/or luxury food items, beer wort, hops, hop extract, malt water, malt beer, malt wort and brewery-specific ingredients and products and/or is obtained by means of a dealcoholizing device from an ethanol-containing food item from the group of beer-containing staple and/or luxury food items, wherein a ratio of an average cross-sectional thickness to the total length of the at least one working chamber (12) is at most 0.3. The invention also relates to a method for operating such an adsorption system (10), a flavoring substance concentrate and a deflavored permeate which can be and/or are obtained by means of such an adsorption system (10) and/or by means of such a method from a flavoring substance-containing fluid, as well as to a beer which can be or is obtained by mixing an at least partially dealcoholized and/or fermentation-halted beer having such a flavoring substance concentrate. | ||||||
| 111 | REMOVING COMPONENTS OF ALCOHOLIC SOLUTIONS VIA FORWARD OSMOSIS AND RELATED SYSTEMS | US16473088 | 2017-12-22 | US20200024557A1 | 2020-01-23 | Charles Benton; Olgica Bakajin; Jennifer Klare; Ravindra Revanur |
| Examples disclosed herein relate to methods and systems for controllably removing one or more solutes from a solution. Examples disclosed herein relate to methods and systems for removing water from alcoholic beverages. | ||||||
| 112 | LOW SUGAR FOOD PRODUCTS WITH HIGH FIBER CONTENT | US16343840 | 2017-10-25 | US20190239541A1 | 2019-08-08 | Roni SHAPIRA; Eran BALACHINSKY |
| The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid. | ||||||
| 113 | Flavor system and method for making sherry wine like beverages | US14656318 | 2015-03-12 | US09771552B2 | 2017-09-26 | Pauline Marcq |
| A method of making a sherry wine-like beverage includes combining water, ethanol and a plurality of flavor compounds in an amount sufficient to impart the flavor of a sherry wine without the need for fermentation and/or aging. | ||||||
| 114 | METHOD FOR PRODUCTION OF AN ALCOHOLIC BEVERAGE WITH REDUCED CONTENT OF ALCOHOL | US13382349 | 2010-07-06 | US20120114791A1 | 2012-05-10 | Johannes Maarten Van Den Brink; Kristine Bjerre |
| 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. | ||||||
| 115 | Process for the production of dealcoholized beverages, as well as a unit and device for performing the process | US415317 | 1989-08-18 | US5014612A | 1991-05-14 | Walter Gresch |
| For continuous production of dealcoholized beverages, a substrate consisting of fruit or berry juice, grape juice or beer wort is first preclarified in a microfiltration device (2) and sterilized and then fermented by immobilized microorganisms in the fluid bed process in a tower fermenter (3). Support particles (12), which are kept in suspension in tower fermenter (3) and to which the microorganisms are bonded, guarantee an effective biomass retention. After fermentation in tower fermenter (3), the raw juice is freed of alcohol in a dealcoholization device (24) and then clarified in an ultrafiltration or microfiltration device (27). The process taking place in a continuous product line makes possible an especially economical and productive operation of the unit. | ||||||
| 116 | Process for the reduction of alcohol content of beverages | US405494 | 1982-08-05 | US4468407A | 1984-08-28 | Peter J. Vella |
| A process for the manufacture of alcoholic beverages of low alcohol content is disclosed, wherein a standard alcoholic beverage is chilled to form crystals, which are then consolidated into a substantially solid mass. The mass is then recovered, thawed, and optionally blended with either the unfrozen portion of the starting beverage or with a further quantity of the standard beverage itself to produce a low alcohol counterpart which retains substantially all of the flavor and taste of the standard beverage. | ||||||
| 117 | Manufacture of beverages | US18218227 | 1927-04-08 | US1717685A | 1929-06-18 | HERMAN HEUSER |
| 118 | Manufacture of low-alcoholic beverages | US35095420 | 1920-01-12 | US1455397A | 1923-05-15 | HERMAN HEUSER |
| 119 | Dealcoholizing process and apparatus | US41769620 | 1920-10-18 | US1453313A | 1923-05-01 | ENGEL SR GODFREY |
| 120 | Preparation of low-alcoholic and nonalcoholic beverages | US35948920 | 1920-02-18 | US1441726A | 1923-01-09 | HERMAN HEUSER |
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