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1. 发明申请

US20190200658A1 METHODS AND COMPOSITIONS FOR CONSUMABLES 审中-公开
公开(公告)号：US20190200658A1
公开(公告)日：2019-07-04
申请号：US16238802
申请日：2019-01-03
申请人： Impossible Foods Inc.
发明人： Marija Vrljic , Sergey Solomatin , Rachel Fraser , Patrick O'Reilly Brown , Jessica Karr , Celeste Holz-Schietinger , Michael Eisen , Ranjani Varadan
IPC分类号： A23L27/26 , A23L13/40 , C12C5/02 , A23L7/109 , A23L27/20 , A23L27/00 , A23J3/22 , C12G3/06 , A23L29/238 , A23L2/66 , A23D7/005 , A23L33/185 , A23L5/41 , A23L27/10
CPC分类号： A23L27/26 , A23D7/0053 , A23D7/0056 , A23J3/227 , A23L2/66 , A23L5/41 , A23L7/109 , A23L13/42 , A23L13/424 , A23L13/426 , A23L27/00 , A23L27/10 , A23L27/20 , A23L29/238 , A23L33/185 , A23V2002/00 , C12C5/026 , C12G3/06 , C12G2200/21 , A23V2200/15
摘要： Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

2. 发明授权

US10039776B2 Hepato-protective beverage composition 有权
公开(公告)号：US10039776B2
公开(公告)日：2018-08-07
申请号：US14852794
申请日：2015-09-14
申请人： Harsha Chigurupati
发明人： Harsha Chigurupati , Manish Radheshyam Biyani , Biswajit Auddy
IPC分类号： A61K31/704 , A61K31/7004 , A61K31/7016 , A61K9/00 , A61K31/047 , A23L2/52 , C12G3/04 , C12G3/06
CPC分类号： A61K31/704 , A23L2/52 , A23V2002/00 , A61K9/0053 , A61K9/0095 , A61K31/047 , A61K31/7004 , A61K31/7016 , C12G3/04 , C12G3/06 , A23V2200/334 , A23V2250/252 , A23V2250/6418 , A23V2250/64 , A23V2250/628 , A61K2300/00
摘要： The present invention relates to a hepato-protective beverage composition comprising a potable liquid, a primary hepato-protective agent comprising 18β-Glycyrrhizin or 18α-Glycyrrhizin or a combination thereof, and a complimentary hepato-protective agent comprising sugar or sugar alcohol or a combination thereof. The combination of effective amounts of the primary and complimentary hepato-protective agents provides hepato-protection and reduced toxicity caused by consumption of alcoholic beverages. The present invention also provides a beverage additive comprising these hepato-protective agents designed to be mixed with a potable liquid, providing the same beneficial results.

3. 发明申请

US20180206531A1 BEER-TASTE BEVERAGE, METHOD FOR PRODUCING BEER-TASTE BEVERAGE, AND METHOD FOR IMPROVING AROMA OF BEER-TASTE BEVERAGE 审中-公开
公开(公告)号：US20180206531A1
公开(公告)日：2018-07-26
申请号：US15744514
申请日：2016-09-14
申请人： SAPPORO HOLDINGS LIMITED
发明人： Takeo ISHIHARA , Tetsu HAMAGUCHI
IPC分类号： A23L2/56 , C12G3/08 , C12G3/06
CPC分类号： A23L2/56 , A23L2/00 , A23V2002/00 , A23V2200/15 , C12C7/00 , C12G3/04 , C12G3/06 , C12G3/08
摘要： 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.

4. 发明申请

US20180066217A1 SYSTEM AND METHOD FOR REDISTILLING ALCOHOL 审中-公开
公开(公告)号：US20180066217A1
公开(公告)日：2018-03-08
申请号：US15697554
申请日：2017-09-07
申请人： Detroit Stillworks LLC
发明人： Matthew P. McCann
IPC分类号： C12G3/06 , F28C3/04 , B01D3/00 , C12G3/12
CPC分类号： C12G3/06 , B01D3/004 , B01D3/005 , B01D3/007 , C12H6/02 , F28C3/04
摘要： A system for redistilling alcohol includes a heating vessel configured to receive a continuous stream of liquid white spirit and vaporize the liquid white spirit and a flavor vessel in direct fluid communication with and downstream of the heating vessel. The flavor vessel houses various botanicals and allows the vaporized white spirit to passes over the botanicals, thereby vaporizing volatile compounds of the botanicals and flavoring the vaporized white spirit. The system further includes a condenser in fluid communication with and downstream of the flavor vessel to obtain a redistilled alcohol product. Methods of redistilling an alcohol are also provided.

5. 发明申请

US20170145360A1 METHOD OF PREPARING WHITE LIQUOR FLAVORED ENHANCING PEPTIDE 审中-公开
公开(公告)号：US20170145360A1
公开(公告)日：2017-05-25
申请号：US15306343
申请日：2014-11-28
申请人： South China University of Technology
发明人： Mouming ZHAO , Guowan SU , Qiangzhong ZHAO , Rongzhong ZHAO , Lianzhu LIN
IPC分类号： C12G3/06 , C12P21/06
CPC分类号： C12G3/06 , C12G2200/21 , C12P21/06
摘要： The present invention discloses a preparation method of liquor flavor-enhancing peptide, comprising the following steps: defatted soybean meal and chloroform/ethanol are mixed uniformly; After treated by colloid mill and centrifuge, the obtained precipitate is the defatted soybean meal removal of the alcohol-soluble components; and then 55% (v/v) of ethanol aqueous solution and protease are added therein; the supernatant is condensed to obtain liquor flavor-enhancing peptide. The present invention uses 55% of ethanol solution to hydrolyze the defatted soybean meal, from one side, to precipitate and remove the macromolecule protein or polypeptides of the defatted soybean meal hydrolysate, so as to avoid precipitation and layering when added in liquors; from the other side, during hydrolysis, that ethanol can absorb abundant abnormal taste, which is easily removed through the following condensation procedure, providing guarantee for preparing high quality of flavoring peptide.

6. 发明申请

US20170107464A1 BEER-LIKE BEVERAGE 审中-公开
公开(公告)号：US20170107464A1
公开(公告)日：2017-04-20
申请号：US15318083
申请日：2015-05-15
申请人： ASAHI BREWERIES, LTD.
发明人： Shoko KANAYAMA , Kohei MIZUTANI , Toru KISHIMOTO , Shigekuni NOBA
IPC分类号： C12C5/02 , C12G3/04
CPC分类号： C12C5/02 , C12C5/026 , C12G3/04 , C12G3/06
摘要： The problem of the present invention is to provide a beer-like drink having enhanced beer-like taste thickness, body feeling and complex taste. The means for solving the problem is a beer-like drink obtained by including a fatty acid having 8 to 14 carbon atoms.

7. 发明授权

US09580676B2 Oenological product comprising compressed pieces of oak wood and a method for preparing such a product 有权
标题翻译：包含压缩橡木片的产妇产品和制备这种产品的方法
公开(公告)号：US09580676B2
公开(公告)日：2017-02-28
申请号：US14208767
申请日：2014-03-13
申请人： SEGUIN MOREAU & C°
发明人： Nicolas Malher-Besse , Benoit Verdier
IPC分类号： C12G3/00 , C12H1/00 , C12H1/22 , B27N5/00 , B27N5/02 , C12G3/07 , C12G3/06
CPC分类号： C12H1/22 , B27N5/00 , B27N5/02 , C12G3/06 , C12G3/065
摘要： The present invention relates to an oenological product intended to be used in making wine or spirits. This product includes a piece of wood made of compressed pieces of oak wood.
摘要翻译：本发明涉及旨在用于制造葡萄酒或烈酒的酿酒产品。该产品包括一块由压缩橡木片制成的木材。

8. 发明授权

US09506023B2 Stabilised particles in an alcoholic beverage 有权
标题翻译：酒精饮料中的稳定颗粒
公开(公告)号：US09506023B2
公开(公告)日：2016-11-29
申请号：US13058832
申请日：2009-08-12
申请人： Antonius Johannes Maria Gerrits , Rianne Maria Allegonda Hendrik Van Schaijk
发明人： Antonius Johannes Maria Gerrits , Rianne Maria Allegonda Hendrik Van Schaijk
IPC分类号： C12G3/00 , C12G3/06
CPC分类号： C12G3/06
摘要： The invention relates to an alcoholic beverage containing between 15 and 150 g/l of a particulate nut material, wherein the nut material has a particle size, preferably bimodal, between 0.05 and 200 ?m and the beverage contains 5 between 0.2 and 1.0 wt. % of a stabiliser comprising microcrystalline cellulose and optionally a soluble and/or anionic polysaccharide such as CMC.
摘要翻译：本发明涉及一种含有15至150g / l颗粒螺母材料的酒精饮料，其中螺母材料具有0.05至200μm之间的粒度，优选双峰，并且该饮料含有0.2至1.0wt。％的包含微晶纤维素和任选的可溶性和/或阴离子多糖如CMC的稳定剂。

9. 发明授权

US09399754B2 Process for producing flavor enhancer for beer and beer-like beverage and beverage of a roast material 有权
标题翻译：用于生产用于啤酒和类似啤酒的饮料和饮料的风味增强剂的方法
公开(公告)号：US09399754B2
公开(公告)日：2016-07-26
申请号：US12374067
申请日：2007-08-09
申请人： Shinji Kawamata , Eiji Emoto , Osamu Nozaki
发明人： Shinji Kawamata , Eiji Emoto , Osamu Nozaki
IPC分类号： C12C5/02 , A23L1/105 , A23L1/22 , C12G3/06
CPC分类号： C12C5/026 , A23L7/107 , A23L27/00 , C12G3/06
摘要： 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.
摘要翻译：本发明涉及一种用于生产啤酒和饮料的饮料的啤酒和饮料的风味增强剂的制造方法，其包括（1）加热谷物的研磨物，（2）用蛋白酶处理研磨物，以及（3）回收提取物; 以及可通过该方法获得的用于啤酒和类啤酒的饮料和饮料的风味增强剂。本发明的风味增强剂可用于增强烘焙材料的啤酒和啤酒状饮料和饮料的全身和增强。

10. 发明申请

US20160106116A1 METHOD FOR FORCE-RIPENING ROSACEOUS FRUIT 审中-公开
标题翻译：用于强化水果的方法
公开(公告)号：US20160106116A1
公开(公告)日：2016-04-21
申请号：US14893970
申请日：2014-05-28
申请人： SUNTORY HOLDINGS LIMITED
发明人： Yumi Sasanuma
IPC分类号： A23B7/148 , C12G3/04
CPC分类号： A23B7/148 , A23L19/00 , A23V2002/00 , C12G3/04 , C12G3/06 , C12H1/22
摘要： A method for maturing a rosaceous fruit after harvest, characterized by maturing a rosaceous fruit in an oxygen-loaded atmosphere; a method for storing a rosaceous fruit, a method for increasing ester production, or a method for increasing lactone production, a method for producing a fruit matured after harvest, having the same characteristics as the above characteristics; and a fruit matured after harvest obtained by these methods; a processed product using the fruit; a method for producing a fruit liqueur using the fruit; and a fruit liqueur obtained by the method. According to the present invention, it is possible to obtain a fruit that is matured after harvest which is more excellent in aroma. In addition, a fruity fruit liqueur can be provided by using the fruits that are matured after harvest.
摘要翻译：收获后熟化玫瑰果的方法，其特征在于在含氧气氛中熟化玫瑰果; 用于储存玫瑰果的方法，增加酯生产的方法或增加内酯生产的方法，收获后熟成果实的方法，具有与上述特性相同的特性; 并通过这些方法获得收获后果; 使用水果的加工产品; 使用水果生产水果利口酒的方法; 和通过该方法获得的水果利口酒。根据本发明，可以获得在收获后成熟的果实，其香气更优异。此外，通过使用收获后成熟的水果可以提供果味水果利口酒。

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