The present invention aims to provide a non-alcoholic beer-taste beverage with an enhanced rich flavor and a reduced sour flavor using a grain-derived raw material. The present invention relates to a non-alcoholic beer-taste beverage having an alcohol content of less than 1.0%, the non-alcoholic beer-taste beverage containing a glycated protein which is a grain-derived protein, has a glycated amino group of lysine, and has a molecular weight of 35 to 50 kDa.

A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described. The present invention relates to an apparatus for brewing beverages or infusing a consumable substance comprising a vessel, said vessel comprising a sealable chamber for holding a brewing or infusion material and a liquid or consumable substance, and a filter assembly connected to the sealable chamber; a liquid supply and conduit for introducing at least a portion of said liquid supply into said sealable chamber; and a vacuum source and conduit for reducing pressure in said sealable chamber.

A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described. The present invention relates to an apparatus for brewing beverages or infusing a consumable substance comprising a vessel, said vessel comprising a sealable chamber for holding a brewing or infusion material and a liquid or consumable substance, and a filter assembly connected to the sealable chamber; a liquid supply and conduit for introducing at least a portion of said liquid supply into said sealable chamber; and a vacuum source and conduit for reducing pressure in said sealable chamber.

A kit and related method for preparing an alcoholic spirit for subsequent consumption generally comprises: a blending container in which the alcoholic spirit is to be mixed, and a predetermined amount of ethanol less than the volume of the blending container received therein and having a relatively high alcohol percentage generally not suited for consumption. This leaves a portion of the volume of the blending container to receive a prescribed amount of water such that the alcoholic spirit can be formed in the blending container, by mixing of the ethanol and the water, with an alcohol percentage which is less than the alcohol percentage of the ethanol.

A device for preparing a gelatin-based product may include a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike may include an outer tube and an inner tube. In one or more examples, the pod spike of the device may include a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub.

A device for preparing a gelatin-based product may include a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at least one example, the pod spike may include an outer tube and an inner tube. In one or more examples, the pod spike of the device may include a hub, where a first end of the outer tube is coupled to the hub. Further, in some examples, a first end of the inner tube may also be coupled to the hub.

Disclosed are bottles for automatically creating custom blends of spirits. The disclosed automatic infinity bottles siphon or transfer a portion of their contents from a blending container, and move them to a sampling container from which a custom blended spirit can be decanted and consumed. The two containers are connected by a siphon tube or other suitable means. The blending container includes a selectively closeable opening for adding or removing liquids, and is configured to store a certain volume of spirits. When such volume is exceeded, the excess spirit will move into the sampling container, where the excess spirit is added to an existing custom blend. One embodiment includes a dip tube for discouraging a bottle user from removing liquid from the blending container. Another embodiment is configured with the sampling container located around the outside of the blending container.

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake.

The present disclosure provides soluble dietary fibers, food and beverage products including them, and methods for using them. In one aspect, the disclosure provides soluble dietary fiber having a fiber content of at least 97% as measured by AOAC 2001.03 and a DP1+DP2 content of no more than 3 wt % (e.g., no more than 2 wt %) on a dry solids basis. The soluble dietary fiber can be useful in variety of food and beverage applications including fermented foods and beverages like beer and sake.

An object of the present invention is to improve a sensation of piquant pungency of a packaged alcoholic beverage without a significant effect on the aroma of the beverage. By adding from 1.0 to 50 ppm of yucca saponin to an alcoholic beverage with an alcohol content of from 1 to 9.5 v/v %, a sensation of alcohol pungency in a packaged alcoholic beverage can be reduced.