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WO/2023/049308A1 |
The present disclosure generally relates to the use of certain vanillyl ethers to modify the flavor of distilled spirits. In some embodiments, the flavor modification relates to enhancing the perceived smoothness of a distilled spirit, e...
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WO/2023/040084A1 |
A method for extracting collagen tripeptide, a collagen tripeptide prepared using said method, and an application thereof in preparing an antioxidant product. The preparation method comprises: crushing fish skin, then washing the fish sk...
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WO/2023/042172A1 |
Spirit drink, characterized in that it comprises the following ingredients: a base with at least two wines, a plurality of aromatic plant extracts and aromatic plant tinctures, citrus distillates, natural citrus flavors, natural dyes, al...
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WO/2023/041888A1 |
The invention relates to a device for pressing grapes, which is intended to cooperate with a tank and has: -- a first plate (24) having a first face, or upper face, and a second face on the opposite side from the first face, or lower fac...
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WO/2023/044396A1 |
Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.
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WO/2023/037771A1 |
A packaged alcoholic beverage according to the present invention has an alcohol concentration of 0.5-3.5 v/v% and contains acetaldehyde and β-myrcene. A method for producing the packaged alcoholic beverage comprises a step for including...
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WO/2023/028264A1 |
A shaker for housing and dispensing food or drink items. The shaker has a top can sitting atop a bottom can. Each can contains a separate component. The top can is removed and its contents are added to the second can. This allows the use...
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WO/2023/014634A1 |
Methods, kits, and treatment compositions for treating agricultural products to reduce or preventing wildfire smoke taint or other types of taint, including treated agricultural products, are provided. One or more treatment compositions ...
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WO/2023/008193A1 |
The present invention addresses the problem of providing a carbonated alcoholic beverage that has enhanced aged characters and fullness and is also imparted with a clean taste. In this alcoholic beverage, the syringaldehyde content (A)...
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WO/2023/008191A1 |
The present invention addresses the problem of providing an alcoholic beverage having a reduced sensation of irritation of an alcohol. The weight ratio (A/B) between (A) cis-3-hexen-1-ol and (B) α-terpineol is adjusted to 35 to 30000 ...
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WO/2023/004249A1 |
Systems and methods are provided for separating seed from wet material. The method includes aerating raw, wet material comprising seed to provide an aerated material and aspirating the aerated material. The aspirating separates seed from...
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WO/2023/000440A1 |
A morinda citrifolia compound wine having improved active ingredient content, and a preparation method therefor. The method comprises the following steps: taking morinda citrifolia roots, cleaning same, and then placing same in a steam e...
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WO/2023/000811A1 |
The present application relates to the technical field of liquor sets, and specifically relates to a method and apparatus for sharing a liquor manufacturing method, and a server. The method comprises: receiving an upload request and cell...
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WO/2023/286789A1 |
A method of producing a fermented malt-based liquid having a low ethanol concentration and a pineapple-like fruity flavor, and a fermented malt beverage produced from the fermented malt-based liquid obtained by the production method are ...
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WO/2023/287557A1 |
This disclosure relates to a method and a system for processing grapes. An example system includes a simulated moving bed (SMB) device configured to receive a feed stream and an eluent stream as inputs and provide an extract stream and a...
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WO/2023/277050A1 |
The purpose of the present invention is to provide: a beverage having an enhanced alcoholic feel; and a method for enhancing an alcoholic feel of a beverage. The present invention pertains to a beverage or the like that contains: at a to...
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WO/2023/276444A1 |
The present invention addresses the problem of providing a beer-flavored low-alcohol beverage that has body to the taste, a nice balance between the intensity of rich flavor and the intensity of aroma, and fruity and flowery aromas. A so...
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WO/2023/276358A1 |
The present invention provides a technique that can improve the balance between a peat flavor and other whisky flavors in a low-ethanol concentration whisky highball beverage. Provided is a whisky highball beverage containing a heavy pea...
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WO/2023/277654A1 |
The present invention relates to a method for preparing coffee wine by means of coffee cherries, the method comprising the steps of: (A) mashing coffee cherries including parchment and outer skin covering the parchment, and then adding w...
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WO/2023/277149A1 |
Provided is a processed food product containing uric acid, the uric acid content (X) of the processed food product being 0.001 μg/g or greater.
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WO/2023/273076A1 |
The present application provides a Morinda citrifolia composite fruit wine and a preparation method therefor. Morinda citrifolia is taken as a main raw material; guava, clausena lansium, jackfruit, and solanum muricatum are selected for ...
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WO/2023/277150A1 |
Provided is a method for producing processed food, the method comprising a step (a) for adding, to a raw material containing purine bodies, a food composition having a xanthine oxidase activity.
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WO/2023/276359A1 |
The present invention provides a technology which can enhance the intensity of sweet aromas without compromising a balance between aroma and flavor, in a whisky highball drink which has a low alcoholic strength and a low whisky content, ...
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WO/2023/276493A1 |
The present invention addresses the problem of providing an additive that can satisfactorily enhance the beer-like flavor of a beer-flavored beverage, while enhancing the grain-like aroma, alcohol taste, aftertaste, body, and fermented f...
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WO/2022/269168A1 |
The present invention relates to a method for detecting the presence of at least one additive chosen from the (poly)alkoxylated fatty alcohols in an aqueous composition for treating exhaust gases, comprising bringing the composition into...
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WO/2022/249778A1 |
The present invention provides a technology capable of suppressing the deterioration odor of a citrus flavor without adversely affecting the citrus taste. According to the present invention, a container-packaged citrus-flavored alcoholic...
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WO/2022/195428A9 |
Described herein is a method for making an edible sphere containing a liquid matrix, comprising: providing a biphasic sphere comprising a gelatinous polysaccharide membrane enveloping an inner chamber; said inner chamber containing a fir...
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WO/2022/245102A1 |
A wine oxidation prevention device for preventing wine from oxidizing, according to an embodiment of the present invention, may comprise: a sealing part, which can be inserted into a wine bottle and is configured to block air from coming...
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WO/2022/239871A1 |
The present disclosure relates to the following: a genetically modified microbial strain that metabolizes a sugar to alcohol, into which mutation has been introduced into two or more genes by a serial breeding procedure; the use of this ...
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WO/2022/226639A1 |
The present disclosure addresses the need to obtain cannabinoid emulsification systems that are capable of generating controllable, stable small particle size for making cannabis-infused products. The disclosure relates to self-emulsifyi...
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WO/2022/222248A1 |
A method for preparing a medicinal liquor having the functions of invigorating the spleen and tonifying the kidney. The method comprises the following steps: 1) soaking the medicinal materials of Glycyrrhizae radix et rhizoma, Carthami f...
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WO/2022/219205A1 |
The present invention relates to a device for continuous monitoring and improved automatic control of temperature, and of aeration-oxygenation, of the process of alcoholic fermentation in wine by means of acoustic emission techniques (D1...
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WO/2022/213898A1 |
Provided are an Oscillospiraceae strain LBM10036, which has a deposit number of GDMCC No: 61202, and the use thereof. The strain has a capacity to utilize various substrates, can efficiently synthesize caproic acid under the condition of...
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WO/2022/215619A1 |
The present invention addresses the problem of providing a composition capable of effectively promoting GLP-1 secretion. This problem can be solved by providing a composition for promoting GLP-1 secretion that comprises, as active ingred...
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WO/2022/211080A1 |
The present invention provides a technique capable of further improving the fizziness of a packaged drink in which foam is formed without pouring into another container. Provided is a packaged carbonated drink having an SASPL value of at...
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WO/2022/210104A1 |
The problem addressed by the present invention is to provide a beer-flavored low-alcohol beverage that exhibits a good balance among sourness, bitterness, and sweetness; that exhibits drinking satisfaction and a complex beer-like taste; ...
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WO/2022/210103A1 |
The present invention addresses the problem of providing a low-alcohol beer-taste beverage that has a complex beer-like taste with barley-derived sweetness, is well-balanced in sourness and sweetness, and has a refreshing aftertaste. Thi...
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WO/2022/206232A1 |
A fermented apple cider containing Chinese privet and a preparation method therefor. The method comprises the following steps: coring apples, then beating and crushing the apples, adding a sulfurous acid solution while crushing, and filt...
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WO/2022/210105A1 |
The present invention addresses the problem of providing a low-alcohol beer-taste beverage having an excellent balance of acidity, bitterness, and sweetness, a complex flavor and satisfying qualities similar to those of beer, reduced fer...
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WO/2022/196547A1 |
Provided is a beer-flavoured beverage which has a total nitrogen amount of 5-85mg/100mL or less, a bitterness of 5-35BUs, includes 150-900mg/L of citric acid, and uses corn grits as a raw material.
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WO/2022/196548A1 |
Provided is a beer-flavoured beverage which has a total nitrogen amount of 5-85mg/100mL or less, a bitterness of 5-35BUs, includes 85-850mg/L of malic acid, and uses corn grits as a raw material.
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WO/2022/189294A1 |
A preparation for preparing alcohol-containing aqueous beverages that also contain carbon dioxide, comprising ethanol sorbed in a carbohydrate, a blowing agent generating carbon dioxide upon the addition of water, and flavoring agents, t...
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WO/2022/190074A1 |
A method for the preparation of an alcoholic beverage based on molluscs provides for a step of preparing an infusion or macerate of one or more molluscs by immersion in food alcohol or liquid or solution containing alcohol. An alcoholic ...
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WO/2022/187103A1 |
Pretreating hops includes soaking hops in whiskey for a period of time until the hops absorb a portion of the whiskey and begin to swell. These pretreated hops are in the form of hop flowers, a hop extract, a concentrated hop resin or li...
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WO/2022/185642A1 |
A low-alcohol beverage according to the present invention is a citrus-flavored low-alcohol beverage having an alcohol concentration of 3.0 v/v% or less, said low-alcohol beverage containing 0.1-2.5 v/v% gin with respect to 100% of the al...
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WO/2022/185083A1 |
The invention relates to the field of the food industry. The present hangover-free alcohol is a composition produced by physical and chemical means and consisting of ethanol and polyphenolic compounds sufficient to provide effective, ant...
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WO/2022/175794A1 |
The present invention is mainly applied in the context of the production of original beverages even in premises such as bars or kiosks that have authorizations just for food dispensing, because they are typically not equipped with a kitc...
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WO/2022/165387A1 |
A rapid method of brewing malt beverages having 0.0% alcohol by volume with the use of yeast in aerobic conditions. The yeast is inactivated by boiling after undergoing fermentative growth, during either aerobic or anaerobic conditions. ...
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WO/2022/163379A1 |
The present invention addresses the problem of providing a fruit juice-containing undiluted sake and a fruit juice-containing alcoholic beverage that have the fresh and flowery flavor of freshly-squeezed citrus juice. A method for prod...
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WO/2022/163483A1 |
One problem of the present invention is enhancing fruitiness which is liable to be insufficient in saccharide-free alcoholic beverages that contain fruit juice and contain no high sweetness sweetener. In the present invention, polysaccha...
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