Materials and methods for producing alcoholic beverage replicas from individual components are provided herein.

Materials and methods for producing alcoholic beverage replicas from individual components are provided herein.

A hummus-like food has a base; the base has sake lees and has soy pulp and/or ground soybeans; fractional water content of the base is within a range that is 30% to 95%; and a wt % ratio of the sake lees to the soy pulp and/or ground soybeans present within solids content of the base is within a range that is 80:20 to 5:95.

A system and method of manufacturing a fermented coffee formulation produces roasted and fermented coffee beans, fermented coffee juice, and a fermented coffee oil. The system includes a quantity of unprocessed coffee fruit, a quantity of primary fermentation blend, a supplemental fermentation blend, a first container, a second container, a roasting machine, and a cooling tray. The method begins by fermenting the quantity of unprocessed coffee fruit with the primary fermentation blend in the first container for coffee cherry juice. Then, a quantity of fermented coffee beans is separated from a quantity of fermented coffee fruit. In order to produce coffee beans, the quantity of fermented coffee beans is lightly roasted with the roasting machine, cooled with the cooling tray, and fermented again with the supplemental fermentation blend in the second container. A quantity of reroasted-and-refermented coffee beans is produced with the roasting machine. Fermented coffee oil is then extracted.

A system and method of manufacturing a fermented coffee formulation produces roasted and fermented coffee beans, fermented coffee juice, and a fermented coffee oil. The system includes a quantity of unprocessed coffee fruit, a quantity of primary fermentation blend, a supplemental fermentation blend, a first container, a second container, a roasting machine, and a cooling tray. The method begins by fermenting the quantity of unprocessed coffee fruit with the primary fermentation blend in the first container for coffee cherry juice. Then, a quantity of fermented coffee beans is separated from a quantity of fermented coffee fruit. In order to produce coffee beans, the quantity of fermented coffee beans is lightly roasted with the roasting machine, cooled with the cooling tray, and fermented again with the supplemental fermentation blend in the second container. A quantity of reroasted-and-refermented coffee beans is produced with the roasting machine. Fermented coffee oil is then extracted.

A fermented beverage is described together with a method for its production from one or more component of a Cannabis plant. The beverage comprises carbohydrates derived from hydrolysis of cellulose and/or hemicellulose from Cannabis, as a fermentation substrate. The beverage may contain alcohol or may be non-alcoholic. Active phytocannabinoid compounds may be present, preferably in the non-alcoholic beverages. The method includes the steps of (a) obtaining a cellulose-rich pulp from the one or more components of the Cannabis plant, from which lignin and/or hemicellulose has been released (through any number of multiple prehydrolysis steps); (b) degrading the cellulose-rich pulp into carbohydrates (saccharification step) with enzymatic hydrolysis by one or more cellulose-degrading and/or hemicellulose-degrading enzymes, and/or with acid hydrolysis to form carbohydrates; (c) preparing a wort from the carbohydrates with (or if desired without) sufficient yeast nutritional requirements and flavoring from portions of the Cannabis plant; and (d) fermenting the wort to form the fermented beverage. (e) Optionally performing steps to finish the beer including but not limited to aging, alcohol removal, formulation and flavoring by addition of phytocannabinoids and/or terpenes, xylooligimers, and/or Cannabis extracts and/or Cannabis oils with or without accelerants (to accelerate the onset of the bioactive effect) and/or deccelerants (to shorten the duration of the bioactive effect) as desired. The optional removal of alcohol may be conducted by reverse osmosis or other process. Phytocannabinoids or flavorings may be introduced as desired.

Kombucha, kefir, and other fermented beverages may be manufactured using a fermenter that draws off some fermented beverage, then adds starter liquid to a fermenter. Production may be regulated by managing heat, oxygen, or other inputs to achieve a desired quantity of finished beverage output, and production may be increased or decreased to match consumption. A controller may monitor beverage consumption and may adjust processing variables to achieve production goals, while automatically managing the overall process. A system may have a feed tank from which unprocessed liquid may be added to the fermenter at the same or similar quantities as finished beverage may be transferred to a dispensing system. The system may operate with little expertise or knowledge by a human operator.

Kombucha, kefir, and other fermented beverages may be manufactured using a fermenter that draws off some fermented beverage, then adds starter liquid to a fermenter. Production may be regulated by managing heat, oxygen, or other inputs to achieve a desired quantity of finished beverage output, and production may be increased or decreased to match consumption. A controller may monitor beverage consumption and may adjust processing variables to achieve production goals, while automatically managing the overall process. A system may have a feed tank from which unprocessed liquid may be added to the fermenter at the same or similar quantities as finished beverage may be transferred to a dispensing system. The system may operate with little expertise or knowledge by a human operator.

Apparatus and associated methods relate to a fermentation monitoring apparatus configured to generate a visual indicia in a fluid well in response to pressure inside a vessel exceeding a predetermined pressure. In an illustrative example, the fermentation monitoring apparatus may include a vessel cap that includes a fluid well holding a quantity of fluid, and at least one fluid communication channel. The fluid well, for example, may receive gas released from the channel via the at least one fluid communication channel when the vessel cap is coupled to a first end of a vessel to define a chamber and a gas pressure in the chamber exceeds a predetermined threshold. Various embodiments may advantageously generate a visual indicium of gas bubbles in the quantity of fluid indicating to a user that the gas pressure in the chamber has exceeded the predetermined threshold.

Apparatus and associated methods relate to a fermentation monitoring apparatus configured to generate a visual indicia in a fluid well in response to pressure inside a vessel exceeding a predetermined pressure. In an illustrative example, the fermentation monitoring apparatus may include a vessel cap that includes a fluid well holding a quantity of fluid, and at least one fluid communication channel. The fluid well, for example, may receive gas released from the channel via the at least one fluid communication channel when the vessel cap is coupled to a first end of a vessel to define a chamber and a gas pressure in the chamber exceeds a predetermined threshold. Various embodiments may advantageously generate a visual indicium of gas bubbles in the quantity of fluid indicating to a user that the gas pressure in the chamber has exceeded the predetermined threshold.