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公开(公告)号：US20220064579A1
公开(公告)日：2022-03-03
申请号：US17418821
申请日：2019-11-19
发明人： Pedro CRUZ
摘要： The object of the present invention is to provide an artisanal process for the manufacture of wine vinegar comprising the steps: a) dilution of the selected wine as raw material between 30 and 70%; b) preparation of the inoculum which includes acetic bacteria of the genera Acetobacter and Gluconobacter; c) addition of the wine of step a) and 10% to 30% of the inoculum selected from step b), into a fermenter; d) starting the fermentation with recirculation of the liquid; e) control of alcohol content up to 1%; f) addition of wine diluted to 50% when the amount of alcohol approaches 1%; g) completion of the fermentation when the total usable volume of the fermenter is reached and the alcohol concentration is less than 1% and acidity equal to or greater than 6%. It is further an object of the present invention a vinegar produced by the process disclosed therein.
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公开(公告)号：US20160257917A1
公开(公告)日：2016-09-08
申请号：US14639115
申请日：2015-03-04
申请人： Roy Griffith
发明人： Roy Griffith
CPC分类号： C12J1/08 , A23F3/163 , A23L2/60 , A61K36/28 , A61K36/73 , A61K36/82 , A61K2236/00 , A61K2300/00
摘要： The current invention disclosure pertains to a health beverage comprise of apple cider vinegar, stevia extracts and tea unlike the existing apple cider vinegar beverages in market the current invention beverage has a unique combination that has eliminated the sour taste of apple cider vinegar without destroying its health benefits.
摘要翻译： 本发明公开涉及一种健康饮料，其包括苹果醋，甜叶菊提取物和茶，不同于市场上现有的苹果醋饮料，本发明饮料具有消除苹果醋的酸味而不破坏其健康的独特组合 好处
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公开(公告)号：US4701336A
公开(公告)日：1987-10-20
申请号：US513265
申请日：1983-07-13
申请人： Billy J. Softly , An S. Huang
发明人： Billy J. Softly , An S. Huang
摘要： Disclosed are a composition simulating the flavor and aroma of cider vinegar, a vinegar product having a simulated cider vinegar flavor, and a method for imparting the flavor and aroma of cider vinegar to food products. A flavoring composition comprising diethyl succinate, beta-phenethyl formate and beta-phenethyl alcohol has been found to be essential to achieving a cider vinegar flavor and aroma. A preferred vinegar composition will comprise sugar, distilled vinegar, about 35 ppm diethyl succinate, about 2 ppm beta-phenethyl formate and about 1 ppm beta-phenethyl alcohol.
摘要翻译： 公开了一种模拟苹果醋的味道和香气的组合物，具有模拟苹果醋香味的醋产品，以及将苹果醋的香味和芳香赋予食品的方法。 已经发现包含琥珀酸二乙酯，β-苯乙酸甲酯和β-苯乙醇的调味组合物对于获得苹果醋香味和香气是至关重要的。 优选的醋组合物将包括糖，蒸馏醋，约35ppm琥珀酸二乙酯，约2ppm的β-苯乙酸甲酯和约1ppm的β-苯乙醇。
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公开(公告)号：US10117444B2
公开(公告)日：2018-11-06
申请号：US15706960
申请日：2017-09-18
申请人： BKON LLC
发明人： Dean J. Vastardis , Lou Vastardis
摘要： A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described.
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公开(公告)号：US20150017297A1
公开(公告)日：2015-01-15
申请号：US14499924
申请日：2014-09-29
申请人： BKON LLC
发明人： Dean J. Vastardis , Lou Vastardis
CPC分类号： A23D9/02 , A23L2/56 , A23V2002/00 , A47J31/002 , A47J31/043 , C12G3/04 , C12J1/08
摘要： A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described. The present invention relates to an apparatus for brewing beverages or infusing a consumable substance comprising a vessel, said vessel comprising a sealable chamber for holding a brewing or infusion material and a liquid or consumable substance, and a filter assembly connected to the sealable chamber; a liquid supply and conduit for introducing at least a portion of said liquid supply into said sealable chamber; and a vacuum source and conduit for reducing pressure in said sealable chamber.
摘要翻译： 描述了用于注入消耗品物质的过程。 该方法包括以下步骤：将期望量的输注材料放置在大气压力的室中，将期望量的可消耗物质放置在所述室中，将所述室与周围大气密封，以及在所述室内施加至少一个减压循环 房间。 还描述了在完成浸渍过程之后从浸出物质中分离出浸渍物质的方法。 此外，描述了用于注入液体或消耗性物质的装置和/或冲泡饮料。 本发明涉及一种用于酿造饮料或注入包含容器的消耗性物质的装置，所述容器包括用于容纳冲泡或浸泡材料和液体或可消耗物质的可密封室和连接到可密封室的过滤器组件; 用于将至少一部分所述液体供应引入所述可密封室的液体供应和管道; 以及用于减小所述可密封室中的压力的真空源和导管。
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公开(公告)号：US5356641A
公开(公告)日：1994-10-18
申请号：US58706
申请日：1993-05-10
申请人： David Bowen , Jan Benning , Chris Bronzert , Alan Ellison
发明人： David Bowen , Jan Benning , Chris Bronzert , Alan Ellison
IPC分类号： A23L27/10 , C12G3/07 , C12J1/08 , A23L1/0534 , A23L1/22
CPC分类号： C12Y302/01004 , A23L27/11 , C12G3/065 , C12J1/08
摘要： A process for obtaining a blending and ageing additive from oak wood which comprises (a) mixing oak wood in subdivided or particulate form with water, alcohol or mixture thereof; (b) enzymatically digesting the mixture at elevated temperature; (c) adding wine or other alcohol to the digestion mixture after the digestion is completed; (d) refluxing the resulting mixture at elevated temperature until the wood changes color and the liquid phase no longer changes color; (e) separating the resulting liquid phase from the wood; and (f) distilling the liquid phase to obtain a clear or water-white distillate and solid extract. The distillate and/or extract may be added to wine or other beverage, or other composition such as vinegar, to improve properties thereof.
摘要翻译： 一种从橡木获得混合和老化添加剂的方法，其包括（a）将细分或微粒形式的橡木混合与水，醇或其混合物混合; （b）在高温下酶促消化混合物; （c）消化完成后，向消化混合物中加入酒或其他酒精; （d）在升高的温度下回流所得混合物，直到木材变色，液相不再改变颜色; （e）将得到的液相与木材分离; 和（f）蒸馏液相以获得透明或水白色的馏出物和固体提取物。 馏出物和/或提取物可以添加到葡萄酒或其他饮料或其它组合物如醋中以改善其性质。
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7.发明授权
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公开(公告)号：US11878992B2
公开(公告)日：2024-01-23
申请号：US16322410
申请日：2017-08-09
申请人： DSM IP Assets B.V.
IPC分类号： C07H15/256 , C07H1/06 , C12J1/08 , A23F3/40 , A23F5/46 , C12G3/06 , A23L2/60 , C12C5/02 , C07H1/08
CPC分类号： C07H15/256 , A23F3/405 , A23F5/465 , A23L2/60 , C07H1/06 , C12C5/026 , C12G3/06 , C12J1/08 , C07H1/08 , C12G2200/21
摘要： A method for purifying rebaudioside M, which method comprises: (a) providing a solution comprising rebaudioside M at a concentration of at least about 10 g/L and at a purity of at least about 10% by weight on a dry basis; and (b) crystallizing from the solution a high purity composition comprising rebaudioside M, thereby to purify rebaudioside M.
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公开(公告)号：US11421192B2
公开(公告)日：2022-08-23
申请号：US16171711
申请日：2018-10-26
申请人： BKON LLC
发明人： Dean J. Vastardis , Lou Vastardis
摘要： A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described.
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10.发明申请公开(公告)号：US20190256811A1
公开(公告)日：2019-08-22
申请号：US16280989
申请日：2019-02-20
发明人： Richard S. Hull , Bilal Kirmaci , Romeo Toledo , Mo Mui Toledo
摘要： Embodiments of the present invention provide improved buffered vinegar products having substantially reduced color, odor, and flavor, and methods to produce the same.
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