The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus.

The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus.

Several embodiments of the present disclosure relate to distilled coffee spirits, and techniques and methods for preparing the same. In some embodiments, a distilled coffee spirit is prepared by diluting cold brew coffee grounds into a fermentation mixture, fermenting the fermentation mixture with a fermentation agent, and distilling the entire fermentation mixture to produce a distilled coffee beverage.

The present invention provides an apparatus for producing a sparkling fruit liquor raw material, including: a sealed fermentation container for receiving a stock liquid in which a fruit juice-containing fruit raw material and yeast are mixed; and an extraction pipe having an extraction inlet disposed in the fermentation container and an extraction outlet disposed outside the fermentation container. The sparkling fruit liquor raw material is produced by undergoing a sparkling fruit liquor raw material production state St1 configured such that a stock liquid is charged in the fermentation container so that a top surface of the stock liquid is positioned higher than the extraction inlet, and a pressure of carbon dioxide gas generated as fermentation of the stock liquid proceeds is then used to continuously extract, from the fermentation container via the extraction pipe, the sparkling fruit liquor raw material produced as the stock liquid is fermented.

The present invention provides an apparatus for producing a sparkling fruit liquor raw material, including: a sealed fermentation container for receiving a stock liquid in which a fruit juice-containing fruit raw material and yeast are mixed; and an extraction pipe having an extraction inlet disposed in the fermentation container and an extraction outlet disposed outside the fermentation container. The sparkling fruit liquor raw material is produced by undergoing a sparkling fruit liquor raw material production state St1 configured such that a stock liquid is charged in the fermentation container so that a top surface of the stock liquid is positioned higher than the extraction inlet, and a pressure of carbon dioxide gas generated as fermentation of the stock liquid proceeds is then used to continuously extract, from the fermentation container via the extraction pipe, the sparkling fruit liquor raw material produced as the stock liquid is fermented.

The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at −50° C. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.

The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at −50° C. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.

The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

The present invention provides processes for producing food products, particularly juice beverages, with reduced sugar content enriched with dietary fibers and the food products produced. The processed food products are low in calories while preserving the palatable test of the starting material, and contain beneficial amount of dietary fibers. The processed food product further contains sorbitol and gluconic acid.

The present invention provides an apparatus for producing a sparkling fruit liquor raw material, including: a sealed fermentation container for receiving a stock liquid in which a fruit juice-containing fruit raw material and yeast are mixed; and an extraction pipe having an extraction inlet disposed in the fermentation container and an extraction outlet disposed outside the fermentation container. The sparkling fruit liquor raw material is produced by undergoing a sparkling fruit liquor raw material production state St1 configured such that a stock liquid is charged in the fermentation container so that a top surface of the stock liquid is positioned higher than the extraction inlet, and a pressure of carbon dioxide gas generated as fermentation of the stock liquid proceeds is then used to continuously extract, from the fermentation container via the extraction pipe, the sparkling fruit liquor raw material produced as the stock liquid is fermented.