[go: up one dir, main page]

USH621H - Flavor modification of distilled spirits - Google Patents

Flavor modification of distilled spirits Download PDF

Info

Publication number
USH621H
USH621H US07/173,521 US17352188A USH621H US H621 H USH621 H US H621H US 17352188 A US17352188 A US 17352188A US H621 H USH621 H US H621H
Authority
US
United States
Prior art keywords
distilled
weight
fructose
composition
distilled spirit
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US07/173,521
Inventor
Gary A. Day
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Staley Continental Inc
Primary Products Ingredients Americas LLC
Original Assignee
Tate and Lyle Ingredients Americas LLC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tate and Lyle Ingredients Americas LLC filed Critical Tate and Lyle Ingredients Americas LLC
Priority to US07/173,521 priority Critical patent/USH621H/en
Assigned to STALEY CONTINENTAL, INC. reassignment STALEY CONTINENTAL, INC. ASSIGNMENT OF ASSIGNORS INTEREST. Assignors: DAY, GARY A.
Application granted granted Critical
Publication of USH621H publication Critical patent/USH621H/en
Abandoned legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

  • This invention relates to a method of modifying the flavor of distilled spirits and to a composition comprised of distilled spirits and a flavor modifier.
  • Whisky is an alcoholic distillate from a fermented mash of grain distilled at less than 190° proof (i.e. 95% alcohol by volume) in such a manner that the distillate possesses the taste, aroma, and characteristic generally attributed to whiskey.
  • the particular taste, aroma, and character of a distilled spirit is due primarily to substances other than alcohol which are produced during fermentation and maturation, known in the art as congeners.
  • the distilling and maturation processes are manipulated by distillers and bottlers to obtain the proper mix and level of congeners in the distilled spirit needed to produce the desired aroma, taste, etc. of the distilled spirit.
  • Congeners are generally higher alcohols, organic acids, esters, aldehydes, tannins, and the like which are contained in various distilled spirits in various amounts.
  • the amounts of congeners in relatively heavy-bodied liquors, e.g. whisky are much greater than beverages having a lighter body, e.g. grain neutral spirits (spirits distilled from grain at over 190° proof) and vodka (distilled spirits defined as treated to be without character aroma or taste other than that of ethanol itself).
  • Distilled spirits have been flavored with sweeteners and other flavorings to obtain highly flavored cordials or liqueurs.
  • U.S. Pat. No. 4,497,842 discloses extracted roasted citrus peel with aqueous ethanol, e.g. a distilled alcoholic beverage of about 70 to about 120 proof such as brandy, whisky, vodka, gin, etc., and sweetening the resulting bitter liquor, e.g. with fructose, to make a cordial.
  • aqueous ethanol e.g. a distilled alcoholic beverage of about 70 to about 120 proof such as brandy, whisky, vodka, gin, etc.
  • sweetening the resulting bitter liquor e.g. with fructose
  • the extract is very bitter and may require from 5 to 50 parts or more fructose per part of cordial, although the only example discloses using from 5 to 14 parts of fructose per 100 parts of extract.
  • the patent to Ehrlich et al. teaches the use of fructose, it does not specify the form of fructose and it specifically states that the extract is bitter and needs much sweetening which implies that a heavy-bodied beverage would result.
  • This invention relates to a method of modifying the flavor of a distilled spirit comprising mixing a major amount by weight of a distilled spirit with a minor amount by weight of a saccharide composition consisting essentially of a member selected from the group consisting of crystalline fructose, aqueous solutions thereof, mixtures of crystalline fructose and crystalline dextrose, and aqueous solutions thereof, said minor amount being less than 5% by weight of the resulting mixture.
  • This invention also relates to a beverage composition
  • a beverage composition comprising a major amount by weight of a distilled spirit and a minor amount by weight of a saccharide composition consisting essentially of a member selected from the group consisting of crystalline fructose, aqueous solutions thereof, mixtures of crystalline fructose and crystalline dextrose, and aqueous solutions thereof said minor amount being less than 5% by weight of the resulting mixture.
  • HFCS high fructose corn syrup
  • the method of this invention generally involves mixing a distilled spirit with a small amount of crystalline fructose, mixtures of crystalline fructose and crystalline dextrose, or aqueous solutions thereof.
  • Crystalline fructose is to be distinguished from materials containing significant amounts of amorphous fructose or corn syrup by-products, e.g. the semi-crystalline fructose disclosed in U.S. Pat. No. 4,517,021 (Schollmeier).
  • Crystalline fructose is available commercially at a purity in excess of 99.0% as the anhydrous crystalline form of ⁇ -D-fructose, for example, KrystarTM brand crystalline fructose available from A. E. Staley Manufacturing Division of Staley Continental, Inc., Decatur, Illinois. Crystalline dextrose is available commercially in the anhydrous or monohydrate crystalline form.
  • the crystalline fructose and crystalline dextrose can be mixed with the spirit separately or premixed together before mixing with the spirit.
  • the amount of crystalline fructose as a percentage by weight of the saccharides of the saccharide composition will generally be at least about 42%, preferably at least about 55%, and most preferably at least about 98%.
  • Aqueous solutions of crystalline fructose are easily prepared, even at relatively high solids, e.g. 70% to 80 % dry solids by simply mixing crystalline fructose with potable water.
  • the mixture can be heated above ambient temperature, but such heating should not generally be necessary.
  • the amount of saccharide mixed with the distilled spirit will be a very minor amount, generally less than 5% by weight of the distilled spirit, typically less than about 2.5%, e.g. 0.1% to about 2% by weight. Such an amount should generally be sufficient to only subtly modify the flavor of the distilled spirit as opposed to overtly sweetening and/or flavoring the same. Because of the high solubility of crystalline fructose in alcohol and the relatively minor amounts of saccharide used, any effect on the color and/or clarity of the distilled spirit should be imperceptible.
  • the distilled spirits whose flavor can be modified by the practice of this invention are otherwise conventional and include a variety of naturally flavored distilled spirits, naturally flavored as opposed to cordials and liqueurs which generally contain significant amounts of added sweeteners and/or flavorings from fruits, flowers, herbs, spices, e.g. from juices, peels, leaves, roots and seeds.
  • the proof of the distilled spirits will generally be at least about 80° (i.e. 40% by volume alcohol).
  • Whisky used in this sense is intended to be generic to "whisky” as defined in Title 27, Code of Federal Regulations (i.e. an alcoholic distillate from a fermented mash comprised of grain distilled at less than 190° proof (95% by volume) in such a manner that the distillate possesses the taste aroma and characteristics generally attributed to whisky), as well as light whisky, rye whisky, bourbon whisky, wheat whisky, malt whisky, rye malt whisky, straight whisky and blended whisky.
  • whisky generally involves the mashing of milled grain (i.e. gelatinization and saccharification of the starch therein), fermentation of the mash, distillation of the fermented mash, and maturation of the distillate in charred wooden casks or barrels.
  • the distilled spirits of this invention will have utility primarily as beverages and will be consumed neat, or with ice, soda or mixers, e.g. as cocktails, long drinks, and the like. Because of the purity and solubility of the crystalline fructose, the distilled spirit should have excellent flavor, color and clarity over long periods of storage.
  • a sample of anhydrous crystalline fructose (KrystarTM brand crystalline fructose available from A. E. Staley Manufacturing Division of Staley Continental, Inc.) was used to prepare a 70%+80% dry solids solution of pure fructose. This solution was blended with a premium bourbon whisky at a level of from 0.1% to 5% based upon the weight of the whisky. No formation of haze or precipitate was observed.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Alcoholic Beverages (AREA)

Abstract

A method of modifying the flavor of distilled spirits is provided. Crystalline fructose (optionally with crystalline dextrose) or aqueous solutions thereof are added to distilled spirits in minor amounts, e.g. less than 5% by weight, to modify the flavor thereof. The method is particularly applicable to distilled spirits containing natural flavor components, i.e. congeners, from distillation or maturation of the spirit. The addition of minor amounts of fructose serves to improve the palatability of the distilled spirit without overtly sweetening or undesirably masking the original flavor.

Description

FIELD OF THE INVENTION
This invention relates to a method of modifying the flavor of distilled spirits and to a composition comprised of distilled spirits and a flavor modifier.
BACKGROUND OF THE INVENTION
The production of distilled spirits from fermented sugars dates back to antiquity. The first distiller was probably a Greek or Egyptian alchemist who boiled wine in a crude still. The practice of distilling spirits from fermented sugars to produce potable spirits has been found in many different cultures throughout the world.
While rum, the distillate of fermented molasses, was probably the most important product of colonial New England, the rum industry in North America slowly declined thereafter in favor of whisky. Whisky is an alcoholic distillate from a fermented mash of grain distilled at less than 190° proof (i.e. 95% alcohol by volume) in such a manner that the distillate possesses the taste, aroma, and characteristic generally attributed to whiskey.
The particular taste, aroma, and character of a distilled spirit is due primarily to substances other than alcohol which are produced during fermentation and maturation, known in the art as congeners. The distilling and maturation processes are manipulated by distillers and bottlers to obtain the proper mix and level of congeners in the distilled spirit needed to produce the desired aroma, taste, etc. of the distilled spirit. Congeners are generally higher alcohols, organic acids, esters, aldehydes, tannins, and the like which are contained in various distilled spirits in various amounts. The amounts of congeners in relatively heavy-bodied liquors, e.g. whisky, are much greater than beverages having a lighter body, e.g. grain neutral spirits (spirits distilled from grain at over 190° proof) and vodka (distilled spirits defined as treated to be without character aroma or taste other than that of ethanol itself).
Over the past half-century, consumer preference in the United States has shifted from heavy-bodied distilled spirits to distilled spirits having a lighter body as evidenced by the tremendous growth in consumption of vodka. See Kirk-Othmer, Encyclopedia of Chemical Technology, Vol. 3, p. 836 (John Wiley & Sons, Inc., 3d ed. 1978). With this change in consumer preference, it would be desirable to modify the flavors of distilled spirits so as to make the distilled spirit more palatable for those who prefer a lighter-bodied beverage.
Distilled spirits have been flavored with sweeteners and other flavorings to obtain highly flavored cordials or liqueurs. For example, U.S. Pat. No. 4,497,842 (Ehrlich et al.) discloses extracted roasted citrus peel with aqueous ethanol, e.g. a distilled alcoholic beverage of about 70 to about 120 proof such as brandy, whisky, vodka, gin, etc., and sweetening the resulting bitter liquor, e.g. with fructose, to make a cordial. The patent to Ehrlich et al. states that the extract is very bitter and may require from 5 to 50 parts or more fructose per part of cordial, although the only example discloses using from 5 to 14 parts of fructose per 100 parts of extract. Although the patent to Ehrlich et al. teaches the use of fructose, it does not specify the form of fructose and it specifically states that the extract is bitter and needs much sweetening which implies that a heavy-bodied beverage would result.
SUMMARY OF THE INVENTION
This invention relates to a method of modifying the flavor of a distilled spirit comprising mixing a major amount by weight of a distilled spirit with a minor amount by weight of a saccharide composition consisting essentially of a member selected from the group consisting of crystalline fructose, aqueous solutions thereof, mixtures of crystalline fructose and crystalline dextrose, and aqueous solutions thereof, said minor amount being less than 5% by weight of the resulting mixture.
This invention also relates to a beverage composition comprising a major amount by weight of a distilled spirit and a minor amount by weight of a saccharide composition consisting essentially of a member selected from the group consisting of crystalline fructose, aqueous solutions thereof, mixtures of crystalline fructose and crystalline dextrose, and aqueous solutions thereof said minor amount being less than 5% by weight of the resulting mixture.
Attempts to use a high fructose corn syrup (HFCS) to modify the flavor of a whisky resulted in the formation of haze in the whisky, an undesirable result that may have been due to the presence of small amounts of residual higher saccharides, i.e. polysaccharides and/or residual proteins, in the HFCS. The use of crystalline fructose or an aqueous solution thereof avoided haze formation and gave a lighter flavored beverage that still retains most of the aroma, taste, and other characteristics of the original beverage.
DETAILED DESCRIPTION OF THE INVENTION
The method of this invention generally involves mixing a distilled spirit with a small amount of crystalline fructose, mixtures of crystalline fructose and crystalline dextrose, or aqueous solutions thereof.
The crystallization of fructose is disclosed in U.S. Pat. Nos. 3,883,365 (Forsberg et al.), 3,928,062 (Yamauchi), 4,199,374 (Dwivedi et al.), and 4,643,773 (Day). Crystalline fructose is to be distinguished from materials containing significant amounts of amorphous fructose or corn syrup by-products, e.g. the semi-crystalline fructose disclosed in U.S. Pat. No. 4,517,021 (Schollmeier). Crystalline fructose is available commercially at a purity in excess of 99.0% as the anhydrous crystalline form of β-D-fructose, for example, Krystar™ brand crystalline fructose available from A. E. Staley Manufacturing Division of Staley Continental, Inc., Decatur, Illinois. Crystalline dextrose is available commercially in the anhydrous or monohydrate crystalline form. The crystalline fructose and crystalline dextrose can be mixed with the spirit separately or premixed together before mixing with the spirit. The amount of crystalline fructose as a percentage by weight of the saccharides of the saccharide composition will generally be at least about 42%, preferably at least about 55%, and most preferably at least about 98%. Aqueous solutions of crystalline fructose are easily prepared, even at relatively high solids, e.g. 70% to 80 % dry solids by simply mixing crystalline fructose with potable water. The mixture can be heated above ambient temperature, but such heating should not generally be necessary.
The amount of saccharide mixed with the distilled spirit will be a very minor amount, generally less than 5% by weight of the distilled spirit, typically less than about 2.5%, e.g. 0.1% to about 2% by weight. Such an amount should generally be sufficient to only subtly modify the flavor of the distilled spirit as opposed to overtly sweetening and/or flavoring the same. Because of the high solubility of crystalline fructose in alcohol and the relatively minor amounts of saccharide used, any effect on the color and/or clarity of the distilled spirit should be imperceptible.
The distilled spirits whose flavor can be modified by the practice of this invention are otherwise conventional and include a variety of naturally flavored distilled spirits, naturally flavored as opposed to cordials and liqueurs which generally contain significant amounts of added sweeteners and/or flavorings from fruits, flowers, herbs, spices, e.g. from juices, peels, leaves, roots and seeds. The proof of the distilled spirits will generally be at least about 80° (i.e. 40% by volume alcohol).
While this invention encompasses the modification of the flavor of gin, brandy, fruit brandies, grain neutral spirits, and even vodka, the invention is probably most advantageously employed in the modification of the flavor of whisky. Whisky used in this sense is intended to be generic to "whisky" as defined in Title 27, Code of Federal Regulations (i.e. an alcoholic distillate from a fermented mash comprised of grain distilled at less than 190° proof (95% by volume) in such a manner that the distillate possesses the taste aroma and characteristics generally attributed to whisky), as well as light whisky, rye whisky, bourbon whisky, wheat whisky, malt whisky, rye malt whisky, straight whisky and blended whisky. The definitions, properties, and methods of production of distilled spirits is discussed in Kirk-Othmer, Encyclopedia of Chemical Technology, vol. 3, pp. 830-862 (John Wiley & Sons, Inc. 3d ed., 1978) and Grossman's Guide to Wines, Beers and Spirits (Charles Schribner's Sons, 6th ed. 1977) the disclosures of which are incorporated by reference. The production of whisky generally involves the mashing of milled grain (i.e. gelatinization and saccharification of the starch therein), fermentation of the mash, distillation of the fermented mash, and maturation of the distillate in charred wooden casks or barrels.
The distilled spirits of this invention will have utility primarily as beverages and will be consumed neat, or with ice, soda or mixers, e.g. as cocktails, long drinks, and the like. Because of the purity and solubility of the crystalline fructose, the distilled spirit should have excellent flavor, color and clarity over long periods of storage.
EXAMPLES
A sample of anhydrous crystalline fructose (Krystar™ brand crystalline fructose available from A. E. Staley Manufacturing Division of Staley Continental, Inc.) was used to prepare a 70%+80% dry solids solution of pure fructose. This solution was blended with a premium bourbon whisky at a level of from 0.1% to 5% based upon the weight of the whisky. No formation of haze or precipitate was observed.

Claims (15)

What is claimed is:
1. A method of modifying the flavor of a distilled spirit comprising mixing a major amount by weight of a distilled spirit with a minor amount by weight of a saccharide composition consisting essentially of a member selected from the group consisting of crystalline fructose, aqueous solutions thereof, mixtures of crystalline fructose and crystalline dextrose, and aqueous solutions thereof, said minor amount being less than 5% by weight of the resulting mixture.
2. A method of claim 1 wherein said minor amount is less than 2.5% by weight of said mixture.
3. A method of claim 1 wherein said distilled spirit is comprised of a member selected from the group consisting of alcohols having more than two carbon atoms, organic acids, esters, aldehydes and tannins.
4. A method of claim 1 wherein said distilled spirit is a whisky.
5. A method of claim 1 wherein said distilled spirit is an aged spirit.
6. A method of claim 1 wherein said distilled spirit has a proof of at least 80°.
7. A method of claim 1 wherein said saccharide composition consists of crystalline fructose or an aqueous solution thereof.
8. A method of claim 1 wherein said saccharide composition is an aqueous solution consisting of fructose.
9. A beverage composition comprising a major amount by weight of a distilled spirit and a minor amount by weight of a saccharide composition consisting essentially of a member selected from the group consisting of crystalline fructose, aqueous solutions thereof, mixtures of crystalline fructose and crystalline dextrose, and aqueous solutions thereof, said minor amount being less than 5% by weight of the resulting mixture.
10. A composition of claim 9 wherein said minor amount is less than 2.5% by weight of said mixture.
11. A composition of claim 9 wherein said distilled spirit is comprised of a member selected from the group consisting of alcohols having more than two carbon atoms, organic acids, esters, aldehydes and tannins.
12. A composition of claim 9 wherein said distilled spirit is a whisky.
13. A composition of claim 9 wherein said distilled spirit is an aged spirit.
14. A composition of claim 9 wherein said distilled spirit has a proof of at least 80°.
15. A composition of claim 9 wherein said saccharide composition consists of crystalline fructose or an aqueous solution thereof.
US07/173,521 1988-03-25 1988-03-25 Flavor modification of distilled spirits Abandoned USH621H (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US07/173,521 USH621H (en) 1988-03-25 1988-03-25 Flavor modification of distilled spirits

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US07/173,521 USH621H (en) 1988-03-25 1988-03-25 Flavor modification of distilled spirits

Publications (1)

Publication Number Publication Date
USH621H true USH621H (en) 1989-04-04

Family

ID=22632405

Family Applications (1)

Application Number Title Priority Date Filing Date
US07/173,521 Abandoned USH621H (en) 1988-03-25 1988-03-25 Flavor modification of distilled spirits

Country Status (1)

Country Link
US (1) USH621H (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USH1014H (en) 1988-04-28 1992-01-07 A. E. Staley Manufacturing Company Method of making cherries of maraschino type
WO1995029227A1 (en) * 1994-04-20 1995-11-02 Abbot Nikiforos Of Holy Monast Alcoholic drink made from extract of grapes with flavour and taste of cinnamon
US20050058746A1 (en) * 2003-09-12 2005-03-17 Harlen Wheatley Process for producing vodka
US20060246196A1 (en) * 2005-04-27 2006-11-02 Lawson John A Low-alcohol, low-calorie wine
US20070248730A1 (en) * 2006-04-21 2007-10-25 Rick Wood Method and system for treating a distilled spirit
US20070284310A1 (en) * 2006-06-12 2007-12-13 Van Leeuwen Johannes Method and system for purifying ethanol
US20090311381A1 (en) * 2008-06-11 2009-12-17 Gardner Susanne Beverages composed of wine components
US20110117255A1 (en) * 2009-11-17 2011-05-19 Brown Carl S Alcoholic Beverage Formulation and Method of Making the Same
WO2020243468A1 (en) * 2019-05-31 2020-12-03 Brother Justus Whiskey Co. Composition and method for making distilled spirit
US12018238B1 (en) * 2012-10-12 2024-06-25 Susanne GARDNER Beverages composed of fruit and/or vegetable components and methods for producing the same

Citations (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US239561A (en) 1881-03-29 Manufacture of rock-candy
US686978A (en) 1901-04-18 1901-11-19 Karl Kiefer Process of crystallization.
US723496A (en) 1902-12-05 1903-03-24 George Edmond Stadtegger Crystallizing process.
US740519A (en) 1903-02-05 1903-10-06 Frida Brandner Process of producing beverages.
US1037783A (en) 1911-12-28 1912-09-03 Frederick A Lutters Mellowing compound for liquors.
US3883365A (en) 1972-01-04 1975-05-13 Suomen Sokeri Oy PH adjustment in fructose crystallization for increased yield
US3928062A (en) 1973-02-12 1975-12-23 Dai Ichi Kogyo Seiyaku Co Ltd Method for obtaining anhydrous fructose crystals
US4199374A (en) 1978-12-22 1980-04-22 Chimicasa Gmbh Process of preparing crystalline fructose from high fructose corn syrup
US4303684A (en) 1980-03-17 1981-12-01 General Foods Corporation Rapidly-soluble sweetener, process for its preparation and beverage mix employing it
US4414231A (en) 1981-04-20 1983-11-08 Joseph E. Seagram & Sons, Inc. Special natural wines simulative of liqueurs
US4497842A (en) 1982-01-18 1985-02-05 Ehrlich Joseph R Beverages obtained from alcoholic treatment of roasted citrus fruit peels
US4517021A (en) 1983-10-28 1985-05-14 A. E. Staley Manufacturing Company Semi-crystalline fructose
US4643773A (en) 1984-03-09 1987-02-17 A. E. Staley Manufacturing Company Crystallization of fructose utilizing a mixture of alcohols
US4676991A (en) 1986-04-23 1987-06-30 A. E. Staley Manufacturing Company Sweetener composition
US4676988A (en) 1984-03-19 1987-06-30 General Mills, Inc. Low-acid juice-milk beverages, juice and milk components therefor and methods of preparation
US4710231A (en) 1983-01-07 1987-12-01 Tate & Lyle Public Limited Company Solid fructose
US4724006A (en) 1984-03-09 1988-02-09 A. E. Staley Manufacturing Company Production of crystalline fructose
US4737368A (en) 1986-04-23 1988-04-12 A. E. Staley Manufacturing Sweetener composition

Patent Citations (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US239561A (en) 1881-03-29 Manufacture of rock-candy
US686978A (en) 1901-04-18 1901-11-19 Karl Kiefer Process of crystallization.
US723496A (en) 1902-12-05 1903-03-24 George Edmond Stadtegger Crystallizing process.
US740519A (en) 1903-02-05 1903-10-06 Frida Brandner Process of producing beverages.
US1037783A (en) 1911-12-28 1912-09-03 Frederick A Lutters Mellowing compound for liquors.
US3883365A (en) 1972-01-04 1975-05-13 Suomen Sokeri Oy PH adjustment in fructose crystallization for increased yield
US3928062A (en) 1973-02-12 1975-12-23 Dai Ichi Kogyo Seiyaku Co Ltd Method for obtaining anhydrous fructose crystals
US4199374A (en) 1978-12-22 1980-04-22 Chimicasa Gmbh Process of preparing crystalline fructose from high fructose corn syrup
US4303684A (en) 1980-03-17 1981-12-01 General Foods Corporation Rapidly-soluble sweetener, process for its preparation and beverage mix employing it
US4414231A (en) 1981-04-20 1983-11-08 Joseph E. Seagram & Sons, Inc. Special natural wines simulative of liqueurs
US4497842A (en) 1982-01-18 1985-02-05 Ehrlich Joseph R Beverages obtained from alcoholic treatment of roasted citrus fruit peels
US4710231A (en) 1983-01-07 1987-12-01 Tate & Lyle Public Limited Company Solid fructose
US4517021A (en) 1983-10-28 1985-05-14 A. E. Staley Manufacturing Company Semi-crystalline fructose
US4643773A (en) 1984-03-09 1987-02-17 A. E. Staley Manufacturing Company Crystallization of fructose utilizing a mixture of alcohols
US4724006A (en) 1984-03-09 1988-02-09 A. E. Staley Manufacturing Company Production of crystalline fructose
US4676988A (en) 1984-03-19 1987-06-30 General Mills, Inc. Low-acid juice-milk beverages, juice and milk components therefor and methods of preparation
US4676991A (en) 1986-04-23 1987-06-30 A. E. Staley Manufacturing Company Sweetener composition
US4737368A (en) 1986-04-23 1988-04-12 A. E. Staley Manufacturing Sweetener composition

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
Anon. Crystalline Fructose: A Breakthrough in Corn Sweetener Process Technology Food Technology, Jan. 1987, pp. 66, 67 and 72.
Grossman's Guide to Wines, Beer and Spirits, pp. 303-308, (Charles Scribner's Sons, 6th Ed., 1977).
Kirk-Othmer, Encyclopedia of Chemical Technology, vol. 3, pp. 830-862, (John Wiley & Sons, 3rd ed., 1978).

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USH1014H (en) 1988-04-28 1992-01-07 A. E. Staley Manufacturing Company Method of making cherries of maraschino type
WO1995029227A1 (en) * 1994-04-20 1995-11-02 Abbot Nikiforos Of Holy Monast Alcoholic drink made from extract of grapes with flavour and taste of cinnamon
US20050058746A1 (en) * 2003-09-12 2005-03-17 Harlen Wheatley Process for producing vodka
US20060246196A1 (en) * 2005-04-27 2006-11-02 Lawson John A Low-alcohol, low-calorie wine
US20070248730A1 (en) * 2006-04-21 2007-10-25 Rick Wood Method and system for treating a distilled spirit
US20070284310A1 (en) * 2006-06-12 2007-12-13 Van Leeuwen Johannes Method and system for purifying ethanol
US20090311381A1 (en) * 2008-06-11 2009-12-17 Gardner Susanne Beverages composed of wine components
US20110117255A1 (en) * 2009-11-17 2011-05-19 Brown Carl S Alcoholic Beverage Formulation and Method of Making the Same
US12018238B1 (en) * 2012-10-12 2024-06-25 Susanne GARDNER Beverages composed of fruit and/or vegetable components and methods for producing the same
WO2020243468A1 (en) * 2019-05-31 2020-12-03 Brother Justus Whiskey Co. Composition and method for making distilled spirit

Similar Documents

Publication Publication Date Title
US5618572A (en) Flavored malt beverages prepared by using ultrafiltration methods
JP5740325B2 (en) Malt fermented beverage
USH621H (en) Flavor modification of distilled spirits
JP6898143B2 (en) Fermented malt beverage
Qian et al. Overview of distilled spirits
EP1829957A1 (en) Method of producing fermented drink by using raw fermentation liquor with low maltotriose content
JP2020195300A (en) Fermented beverages and methods for improving the aftertaste of fermented beverages
AU2020377332B2 (en) Non-alcoholic beer-like beverage
JP7344359B2 (en) alcoholic drinks
JP7186548B2 (en) Beer-taste beverage and method for producing the same
JP6997532B2 (en) A method for producing a beer-like effervescent beverage and a method for improving the sharpness of a beer-like effervescent beverage.
RU2035531C1 (en) Vodka
Belitz et al. Alcoholic beverages
JP2024081240A (en) Fermented beer-flavored beverage and its manufacturing method
TW202222173A (en) Distilled liquid and flavor enhancer for beer tasting beverage
JPH11221069A (en) Production of beer or sparkling liquor
JP7351998B1 (en) Fermented beer-taste beverage and its manufacturing method
US20080187644A1 (en) Fermented alcoholic beverage excellent in color level and flavor and method of producing the same
JP6867542B2 (en) Fermented beverages and methods for improving the aftertaste of fermented beverages
JP7184551B2 (en) Method for producing alcoholic beverage
JP2024084093A (en) Fermented beer-flavored beverage and its manufacturing method
Varnam et al. Alcoholic Beverages: III. Distilled Spirits
Piggot Production of heavy and light rums: Fermentation and maturation
JP2021040557A (en) Composition for enhancing sweetness of distilled liquor with rice malt as raw material, distilled liquor containing composition for enhancing sweetness, and sweetness enhancing method of distilled liquor
Zach 5.2. 2 Alcoholic Beverages

Legal Events

Date Code Title Description
AS Assignment

Owner name: STALEY CONTINENTAL, INC., ILLINOIS

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:DAY, GARY A.;REEL/FRAME:004891/0699

Effective date: 19880328

STCF Information on status: patent grant

Free format text: PATENTED CASE