The present invention provides a device and a method for processing gold leaf to make the gold leaf float on a tea, beverage, alcohol, or the like to be suitable to drink. To this end, provided is a gold leaf processing device and a gold leaf processing method. The gold leaf processing device separates gold leaf from a gold leaf fabric having a first base material attached thereto, and attaches the separated gold leaf to a second base material, the gold leaf processing device comprising: a gold leaf attaching part which dips the gold leaf fabric in an aqueous solution to allow the first base material to be sunk and separated from the gold leaf, and attaches the second base material to the gold leaf remaining, in a floating state, on the surface of the aqueous solution; and a gold leaf fabric transfer part which transfers the gold leaf fabric to the gold leaf attaching part. The gold leaf processing method separates gold leaf from a gold leaf fabric having a first base material attached thereto, and attaches the separated gold leaf to a second base material, the gold leaf processing method comprising the steps of: dipping the gold leaf fabric in an aqueous solution to allow the gold leaf to float on the surface thereof and allow the first base material to be sunk and separated; and attaching the second base material to the gold leaf remaining, in a floating state, on the surface of the aqueous solution.

A method and corresponding apparatus for reduction of harshness from a fresh spirit, by controlling physico-chemical conditions. The method requires operation at a specific temperature, pressure and for required time to achieve desirable improvements n taste. To perform the method, spirit is filled into a reaction vessel, where oxygen-containing gas is introduced to maintain a pressure in a range between 0.3 to 2.0 kg/cm.sup.2. The spirit is heated slowly with continuous stirring to elevate the temperature to between 30° C. and 50° C. The same gas pressure and temperature are maintained for an extended period, e.g. one to four weeks. Analysis showed reduction in harshness and improvement in sensory attributes without affecting the levels of esters, acids and aldehydes except acetaldehyde.

A method and corresponding apparatus for reduction of harshness from a fresh spirit, by controlling physico-chemical conditions. The method requires operation at a specific temperature, pressure and for required time to achieve desirable improvements n taste. To perform the method, spirit is filled into a reaction vessel, where oxygen-containing gas is introduced to maintain a pressure in a range between 0.3 to 2.0 kg/cm.sup.2. The spirit is heated slowly with continuous stirring to elevate the temperature to between 30° C. and 50° C. The same gas pressure and temperature are maintained for an extended period, e.g. one to four weeks. Analysis showed reduction in harshness and improvement in sensory attributes without affecting the levels of esters, acids and aldehydes except acetaldehyde.

Provided is a dietary fiber characterized in that bitterness and unpleasant aftertaste are restrained. The dietary fiber has terminal sugars and is characterized in that the ratio of aldoses relative to the total of the terminal sugars is 10% or less. Such a dietary fiber may be, for example, indigestible dextrin, polydextrose or the like. The dietary fiber may be used as a food additive (for example, a beverage additive).

A system for measuring a sensor having two terminals includes first and second transistors with first and second control signal inputs connected to the sensor terminals. The system further includes a current divider including a reference current input, a current divider control input and first and second current outputs connected to the first and second transistors. First and second load circuits are connected to the first and second transistors at first and second differential output nodes. First and second integrator circuits are connected to the first and second differential output nodes. A comparator is driven by first and second differential output nodes. The comparator output controls a digital filter. A value of the a current divider control signal driving the current divider control input depends at least indirectly from the digital filter output.

A container assembly (10) for retaining a liquid (16) during aging of the liquid (16) comprises a container (12) and an oxygenator (230). The container (12) includes a container body (14) that defines a chamber (14A) that receives and retains the liquid (16). The oxygenator (230) is positioned substantially within the chamber (14A). The oxygenator (230) includes a fluid source (662), one or more diffusers (672), and a valve (670). The one or more diffusers (672) are in fluid communication with the fluid source (662). The valve (670) selectively controls the introduction of a fluid from the fluid source (662) into the liquid (16) through the one or more diffusers (672). The container assembly (10) further comprises an insert retainer assembly (338) and one or more flavor inserts (440) that are received and retained by the insert retainer assembly (338). The container (12) further includes a container aperture (20) that extends through the container body (14). The container aperture (20) can have a size that is less than approximately twenty-five percent of the total surface area of a top of the container body (14). Additionally, the container aperture (20) can extend outward radially from the center of the top of the container body (14).

A tray assembly for a device for freezing a liquid, the assembly includes a frame defining an aperture. A thermally conductive tray is sized to be received within the aperture, the thermally conductive tray having a body and a lip circumferentially disposed about the body, the thermally conductive tray being seated within the aperture and defining a first surface and an opposite second surface, the first surface defining a recess and the second surface defining a plurality of receptacles. A gasket is included and sized to surround the body and to be disposed between the lip and the frame. An insulation chamber is coupled to the frame.

A method for preparing beer or cider concentrate including alcohol and volatile components of beer or cider flavor, and beer or cider prepared therefrom. The method includes a two step concentration method in which the first step involves a high efficiency nanofiltration that results in a highly concentrated retentate and an aqueous permeate fraction comprising alcohol and volatile flavor components. The second step involves removing water from said permeate fraction to obtain a highly concentrated alcohol solution also having volatile flavor components. The highly concentrated alcohol solution is then combined with the retentate from the first step into a final high alcohol and flavor beer or cider concentrate.

The invention relates to a plant-based water extracted from plants such as a fruit and/or a vegetable and/or a plant, the water containing a total concentration of dissolved substances in the plant-based water, in an amount up to 15 mg/l, the water having a pH of from 4 to 7, an rH2 that is neutral or close to neutral and a very low conductivity of less than 50 uS/cm.

The invention relates to a plant-based water extracted from plants such as a fruit and/or a vegetable and/or a plant, the water containing a total concentration of dissolved substances in the plant-based water, in an amount up to 15 mg/l, the water having a pH of from 4 to 7, an rH2 that is neutral or close to neutral and a very low conductivity of less than 50 uS/cm.