A beer including Momordica cochinchinensis extracts including lycopene and Arachis hypogaea extracts including coenzyme Q10 is provided.

A beer including Momordica cochinchinensis extracts including lycopene and Arachis hypogaea extracts including coenzyme Q10 is provided.

A beverage maker may include a fermenter having a space therein to make a beverage; a fluid tank configured to contain fluid; a fluid supply pump connected with the fluid tank; a flow rate detection sensor disposed in a channel connected with the fluid supply pump to detect a flow velocity or a flow rate of fluid which is discharged through the channel by the fluid supply pump; and a controller configured to perform a plurality of operations related to making of a beverage or cleaning of an inside of the beverage maker. The controller may be configured to when an operation requiring a supply of fluid is ongoing from among the plurality of operations, turn on the fluid supply pump to discharge fluid contained in the fluid tank; detect a lack of fluid in the fluid tank based on a first flow velocity or a first flow rate detected by the flow rate detection sensor; and generate a fluid replenishment request for the fluid tank based on a result of detecting.

The present invention relates to a method, apparatus and universal container for natural carbonation of beverages, which will be used in the food industry, in particular in the production of beer, sparkling wines and carbonated fruit drinks. The method of naturally occurring carbonation of beverages involves the operations of feeding with fermenting substrate, adding water, adding yeast, fermenting the resulting liquid mixture. The fermentation is carried out in a specialized container at an optimum temperature of 8° C. to 23° C., depending on the yeast species. The fermentation process lasts for 3 to 4 days and is accompanied by an increase in container pressure to 2 bar.

A beverage maker includes a fermentation module, a gas discharge channel connected to the fermentation module, a gas discharge valve connected to the gas discharge channel, a storage tank connected to the gas discharge value and provided with a space capable of accommodating gas therein, an actuator configured to inject gas collected in the space of the storage tank to the fermentation module through the gas discharge channel, a gas pressure sensor connected before the gas discharge valve in a gas flow direction in the gas discharge channel, and a controller configured to control the gas discharge valve and the actuator based on a pressure value of the gas pressure sensor.

A beer maker may include a fermentation vessel accommodated in a space and having a beer brewing space, a main channel communicating with the beer brewing space, a sub-channel communicating with the beer brewing space, a gas pump connected to the sub-channel to pump gas to the sub-channel, and a gas valve at the sub-channel. Ingredients for brewing beer are supplied to the beer brewing space through the main channel, and gas is supplied to the beer brewing space through the sub-channel, so that beer can be simply brewed while minimizing a user from opening the lid.

A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

A fermentation apparatus for preserving the aroma of a fermentable beverage is provided. The fermentation apparatus comprises a flow passage fluidly connectable to the headspace located above a fermentable beverage in a fermentation container. A carbon dioxide scrubber in the flow passage receives a headspace fluid mixture comprising at least carbon dioxide gas and an aromatic fluid originating from the fermenting beverage. When the headspace fluid mixture contacts the carbon dioxide scrubber, the carbon dioxide scrubber retains a modified fluid in the flow passage. The modified fluid has a lower carbon dioxide gas concentration and a higher aromatic fluid concentration than the headspace fluid mixture. The flow passage directs the modified fluid back to the headspace to at least partially retain the aromatic fluid in the fermentable beverage in the fermentation container. A method for preserving the aroma of a fermentable beverage is also provided.

The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %. The invention furthermore discloses beer obtained with the said process.

The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %. The invention furthermore discloses beer obtained with the said process.