An artificial aging apparatus for spirits and other alcoholic beverages to decrease the time it takes for alcoholic beverages to mature. The artificial aging apparatus includes an inlet, an outlet, a processing pipe, a pump, a housing, a plurality of electromagnets, a plurality of copper probes, an ultraviolet (UV) radiation source, and a power source. The alcoholic beverage is pumped through the inlet and then into the processing pipe. Subsequently, the alcoholic beverages passes through an electromagnetic field generated to expedite aging, past a plurality of copper probes to smooth the alcoholic beverage, and exposed to the UV radiation source for sanitization. Then, the alcoholic beverage is discharged from the outlet for storage or packaged for consumption.

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).

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 liquid composition obtained by subjecting a fruit peel part of a citrus fruit with a cut space of from 0.5 to 5.0 mm on a surface to extraction in a solvent, the liquid composition containing an aroma component and a bitterness component; a container-packed beverage obtainable by mixing a liquid composition as defined above and a raw material for a beverage; and a method for producing a liquid composition, including subjecting a fruit peel part of a citrus fruit with a cut space of from 0.5 to 5.0 mm on a surface to extraction in a solvent, thereby preparing a liquid composition, the liquid composition containing an aroma component and a bitterness component of the citrus fruit. The foodstuff using the liquid composition of the present invention have “crispness” and “freshness” of the citrus fruit, so that the foodstuff can provide new tastes as luxurious products.

Freezing and desorption method by inert gas for the separation of non-volatile and volatile aromatic compounds from wine raw material, particularly the aromatic compounds determining the aroma and flavor of final products, and the subsequent blending of fractions for the preparation of beverages with the required parameters. It is thus possible to prepare non-alcoholic (<0.5% vol. alc.) and low alcoholic (<5% vol. alc.) beverages with non-volatile and volatile aromatic compounds comparable to their content in the original wine raw material, which is not possible by the individual utilization of the given methods. By utilization of this solution it is possible to prepare also alcoholic beverages with alcohol levels higher than 5% vol.

Provided is a beer-taste beverage, comprising 0.40 to 1.5 (v/v) % of ethanol and 5.8 (w/w) % or less of maltose, and having a pH value of 2.6 or more and less than 4.3.

The invention provides a cocktail mix composition that includes: (a) one or more fruits, herbs, spices, and/or vegetables, and (b) pectin. The cocktail mix composition has a viscosity of less than 250 centistokes.

The invention provides a cocktail mix composition that includes: (a) one or more fruits, herbs, spices, and/or vegetables, and (b) pectin. The cocktail mix composition has a viscosity of less than 250 centistokes.

A rapid method of brewing malt beverages having 0.0% alcohol by volume with the use of yeast in aerobic conditions. The yeast is inactivated by boiling after undergoing fermentative (minimal yeast contact time) growth, during either aerobic or anaerobic conditions. Aspects of the beverage such as sweetness, aldehyde content, flavor-positive components, pH, mouthfeel and heat are controlled to emulate popular styles of beer. The beverage may also be fortified with alcohol to create alcoholic products, such as beer, kombucha, hard seltzer, wine or spirits in a rapid time frame.

A method for manufacturing a mixed drink confection, including combining one or more non-alcoholic ingredients with one or more alcoholic ingredients to form a liquid mix formulation, and cryogenically freezing the liquid mix formulation to form a plurality of cryogenically frozen beads of the liquid mix formulation by dripping the liquid mix formulation into a cryogenic liquid.