The purpose of the present invention is to provide a technology for suppressing a culture medium odor of a lactic acid bacteria-containing beverage while maintaining the balance of the flavors of said beverage. The present invention pertains to a lactic acid bacteria-containing beverage comprising: lactic acid bacteria powder; and 5-50 ppb of phenylacetaldehyde and/or 1-100 ppb of phenethyl butyrate. The mass ratio of the phenylacetaldehyde to the phenethyl butyrate (mass of phenylacetaldehyde/mass of phenethyl butyrate) is preferably 0.3-15.
The present invention addresses the problem of providing a low-alcohol beer-taste beverage that suppresses burnt and soybean odors and has an excellent fermented feel and beer-like beverage quality. A low-alcohol beer-taste beverage according to the present invention has an alcohol concentration of less than 1 v/v%, a 2-acetyltetrahydropyridine compound concentration of at least one of 2-acetyl-3,4,5,6-tetrahydropyridine and the tautomer 2-acetyl-1,4,5,6-tetrahydropyridine of more than 1 ppb but no more than 30 ppb, and a propyl acetate concentration of 0.2–50 ppm.
The present invention provides an activity improver containing a novel active ingredient. Provided is an activity improver that contains nerol as an active ingredient. In one aspect, the activity improver may have a nerol content of 5-30 ppm. The activity improver may further contain water as a solvent.
Provided is a milk substitute composition for protein supplementation, which reduces characteristic flavors (taste, sourness) originating from yeast materials. More specifically, provided are: a milk substitute composition containing a yeast extract fungal residue or a cell-wall lysing enzyme decomposition product of said residue, and characterized in that the total content of free amino acids (especially glutamic acid) in the residue or the decomposition product is less than a prescribed amount; and milk substitute food and drinks containing the composition. Since the characteristic flavors of the yeast are remarkably reduced, the composition of the present invention can be included in various foods and drinks as a milk substitute composition, at concentrations higher than that of conventional products.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
Provided is a milk substitute composition for protein supplementation, which reduces characteristic odors (yeast smell, oil and fat degradation smell, green smell, etc.) derived from yeast materials. More specifically, provided are: a milk substitute composition containing yeast extract fungal residue or a decomposition product of a cell wall-lysing enzyme of said residue, and characterized in that the total content of straight-chain saturated aliphatic aldehydes having 7 to 9 carbon atoms in the residue is equal to or less than a prescribed amount; and a method for improving the odors of various yeast materials such as yeast extract fungal residue or a cell wall-lysing enzyme decomposition product of said residue. Since the characteristic yeasty odors are remarkably reduced, the composition according to the present invention can be included in various foods and drinks as a milk substitute composition, at concentrations higher than that of conventional products.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
Provided are: a method for producing a fermented malt liquid having a low ethanol concentration and a much less unpleasant odor originating from wort; and a fermented malt beverage produced from the fermented malt liquid obtained by the production method. The present invention pertains to: a method for producing a fermented malt beverage, the method comprising a step for inoculating, with yeast, a fermentation raw material liquid containing a saccharified product of malt and fermenting the same to prepare a fermented malt liquid, wherein the yeast is RAG- phenotype Kluyveromyces lactis, and the ethanol concentration per Brix 5.0 mass% of the fermented malt liquid is less than 0.05 v/v%; and a method for producing a fermented malt beverage, wherein a fermented malt liquid is produced by the method for producing a fermented liquid, and thereafter, a fermented malt beverage is produced using the obtained fermented malt liquid as a raw material.
Provided is a method for producing a beverage packed in a container with an inner bag, the method enabling sufficient reduction of oxygen concentration in the inner bag and filling of the beverage in a short time. This method for producing a beverage packed in a container with an inner bag, wherein an inner bag (30) of a container (10) including the inner bag (30) and an outer container (20) is filled with a beverage (D), comprises: an oxygen suction step (Ax) for suctioning oxygen (Xg) from the inside of the inner bag (30); and a beverage filling step (Fd) for filling the inner bag (30) with the beverage (D) after the oxygen suction step (Ax).
The present invention addresses the problem of providing a low-alcohol beer-like beverage that maintains a good flavor for a long period. Provided as a solution to the problem is a low-alcohol beer-like beverage containing a wort fermentation liquid, containing a highly hydrophobic aroma component that has a LogP of 3.0-4.3 at a concentration 150-400 ppb, and having an alcohol concentration of not more than 4 v/v%, wherein: the highly hydrophobic aroma component contains a terpene-based compound and an ester-based compound; the terpene-based compound contains at least one substance selected from the group consisting of linalool and myrcene; the ester-based compound contains ethyl octanoate; and the ratio of the terpene-based compound and the ester-based compound is 0.04-0.2.
The present invention addresses the problem of providing a low-alcohol beer-like beverage that has an excellent bacteriostatic activity and an excellent feeling of satisfaction upon drinking while maintaining the quality of flavor in a good condition. The solution for the problem is a low-alcohol beer-like beverage which contains a wort fermentation liquid and has a carbon dioxide gas pressure at 20°C of 0.23 MPa or more, a total polyphenol concentration of 60-200 ppm, a carbohydrate concentration of 0.5-1.5 g/100 ml, an original wort extract concentration of less than 12.2% by mass and an alcohol concentration of 4 v/v % or less.
The present invention addresses the problem of providing a method for enhancing the bacteriostatic activity of a beer-like beverage without the need to lower the pH value of the beverage and without the need to maintain the amount of hop to be used for the beverage or the alcohol concentration in the beverage at high levels. The solution for the problem is a method for enhancing the bacteriostatic activity of a beer-like beverage, the method including adjusting the carbon dioxide gas pressure at 20°C to 0.23 MPa or more.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
Lactic acid; lactic acid bacteria for use in food
manufacture; lactic acid bacteria for use in beverage
manufacture; lactobacillus in powder form for use in food
manufacture; lactobacillus in powder form for use in
beverage manufacture; industrial chemicals; plant growth
regulating preparations; fertilizers; biological
preparations, other than for medical or veterinary purposes;
cultures of microorganisms, other than for medical and
veterinary use; chemical additives for use in the
manufacture of food. Dietary supplements for human beings; dietary supplements
for animals; dietetic beverages adapted for medical
purposes; dietetic foods adapted for medical purposes;
drinks for babies; food for babies; lacteal flour for
babies; syrups for pharmaceutical purposes; medicinal tea;
milk ferments for pharmaceutical purposes. Lactic acid bacteria drinks; milk products; processed
vegetables and fruits; pre-cooked curry stew; pre-cooked
stew; pre-cooked soup; almond milk-based beverages; coconut
milk-based beverages; peanut milk-based beverages; milk
shakes; meat-based snack food; fish-based snack food;
fruit-based snack food; vegetable-based snack food; milk
substitutes; jellies for food, other than confectionery;
deep fried tofu; freeze-dried tofu pieces (kohri-dofu);
jelly made from devils' tongue root (konnyaku); soya milk;
tofu; fermented soybeans (natto). Tea; coffee; cocoa; confectionery; bread; sandwiches;
steamed buns stuffed with minced meat [chuka-manjuh];
steamed buns stuffed with red beans; hamburger sandwiches;
pizzas; hot dog sandwiches; meat pies; ice cream mixes;
sherbet mixes; processed cereals; condiments; chocolate
spread; pasta sauce; oat-based food; rice cakes; chips
[cereal products]; flour-based dumplings; cereal-based snack
food; gnocchi; freeze-dried dishes with the main ingredient
being pasta; instant confectionery mixes. Soft drinks; fruit juices; whey beverages; vegetable juices
[beverages]; beer; extracts of hops for making beer;
non-alcoholic essences for making beverages; non-alcoholic
beverages; preparations for making non-alcoholic beverages;
non-alcoholic beverages flavoured with coffee; non-alcoholic
beverages flavored with tea.
The purpose of the present invention is to provide a beer taste dilution beverage that, upon dilution, has excellent foaming, foam retention, and foam quality. The present invention provides a beer taste dilution beverage that is imbibed after dilution with a beverage containing carbon dioxide, the dilution beverage having an alcohol concentration of at least 10 vol% and containing propylene glycol alginate ester and octenyl succinate starch or a salt thereof.
A beverage container includes an outer container having a first mouth portion, a fitting, and a replaceable component arranged in an inner space of the outer container. The fitting includes an attachment portion attached to the first mouth portion of the outer container, a second mouth portion, an annular portion extending outward from the second mouth portion and connecting the second mouth portion and the attachment portion, and a beverage extraction pipe extending toward a bottom of the outer container. The replaceable component includes a sealing member slidable along a longitudinal direction of the beverage extraction pipe and being in annular contact with an outer surface of the beverage extraction pipe at an installation position, a tubular body holding the sealing member and being supported by the beverage extraction pipe via the sealing member located at the installation position, and a bag for containing a beverage attached to the tubular body.
B65D 77/06 - Liquids or semiliquids enclosed in flexible containers disposed within rigid containers
B65D 85/72 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials
A beverage container includes an outer container having a first mouth portion, a lid member attached to the outer container, and a replaceable component attached to the lid member. The lid member includes an attachment portion attached to the first mouth portion, an upper pipe portion arranged outside the outer container, an annular portion extending outward from the upper pipe portion and connecting the upper pipe portion and the attachment portion, and a lower pipe portion extending downward from the annular portion. The replaceable component includes a sealing member slidable with respect to the lower pipe portion and being in annular contact with an outer surface of the lower pipe portion at an installation position, a tubular body holding the sealing member and being supported by the lower pipe portion via the sealing member located at the installation position, and a bag for containing a beverage attached to the tubular body.
B65D 83/62 - Containers for dispensing liquid or semi-liquid contents by internal gaseous pressure, i.e. aerosol containers comprising propellant with contents and propellant separated by membranes, bags or the like
The present invention provides a technique that can improve the balance between a peat flavor and other whisky flavors in a low-ethanol concentration whisky highball beverage. Provided is a whisky highball beverage containing a heavy peat whisky and a non-peat whisky, wherein the ethanol concentration is 4% by volume or less.
The present invention relates to: [1] a method for producing a fermented beverage, the method including a preparation step for obtaining a saccharified liquid from a starchy raw material, a fermentation step for obtaining a fermented liquid by fermenting the obtained saccharified liquid with a yeast, and a dilution step for diluting the obtained fermented liquid with water, wherein, in the preparation step, an enzyme for producing a non-assimilable sugar from an assimilable sugar and an enzyme for hydrolyzing dextrin are added; and [2] a fermented beverage in which the alcohol concentration is less than 4.0 vol%, the raw-wort extract concentration is less than 10 mass%, the dextrin concentration is 10.0 g/L or less, and the sweetness is 5 or higher.
C12H 3/02 - Methods for reducing the alcohol content of fermented solutions or alcoholic beverages to obtain low-alcohol or non-alcoholic beverages by evaporating
A carbon dioxide gas supply apparatus 100 includes a pressure adjuster 10 configured to adjust a pressure of a carbon dioxide gas supplied from a carbon dioxide gas supply source 3 to a primary-side port P1 and send the carbon dioxide gas from a secondary-side port P2; a relief valve 20 connected to a first channel PH1 configured to connect the secondary-side port P2 and a beverage barrel 1; and a controller 30 configured to control the pressure adjuster 10 and the relief valve 20. The controller 30 controls the relief valve 20 such that a pressure in the first channel PH1 is reduced in accordance with an output of a temperature sensor 81 configured to detect a temperature of a beverage sent from the beverage barrel 1 to a beverage server 2.
A remaining amount detection apparatus detects a remaining amount of a beverage in a beverage barrel connected to a beverage server. The remaining amount detection apparatus includes a pressure sensor configured to detect a pressure in a channel for supplying a carbon dioxide gas to the beverage barrel, and a controller configured to obtain the remaining amount of the beverage based on a change of a detected pressure that is the pressure detected by the pressure sensor. The controller obtains the remaining amount based on a time ti between a first time tt1 at which a decrease amount of the detected pressure is larger than a first reference value R1 and a second time tt2 at which after the first time tt1, an increase amount from a minimum value Pmin after the detected pressure takes the minimum value Pmin is larger than a second reference value R2.
In order to dispense a carbonated beverage into a beverage container, the present invention comprises: a supply source for supplying a carbonated beverage; and a dispensing nozzle for dispensing the carbonated beverage supplied from the supply source into a beverage container. The dispensing nozzle includes: a cylindrical member; and a guide having a guide surface of which a portion is disposed inside the cylindrical member and another portion protrudes downward from the cylindrical member. The carbonated beverage falls inside the cylindrical member while being guided by the guide surface. The guide surface has an upper end and a lower end and is configured to decrease in slope toward the lower end from a position between the upper end and the lower end.
The purpose of the present invention is to provide a citrus-flavored beverage in which generation of deterioration odor over time is suppressed and masked without adverse effects on the flavor. The present invention provides a packaged citrus-flavored beverage containing the peel and/or seeds of citrus fruits.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
Goods & Services
(1) Lactic acid; lactic acid bacteria for use in food manufacture; lactic acid bacteria for use in beverage manufacture; lactobacillus in powder form for use in food manufacture; lactobacillus in powder form for use in beverage manufacture; industrial chemicals; plant growth regulating preparations; fertilizers; biological preparations, other than for medical or veterinary purposes; cultures of microorganisms, other than for medical and veterinary use; chemical additives for use in the manufacture of food.
(2) Dietary supplements for human beings; dietary supplements for animals; dietetic beverages adapted for medical purposes; dietetic foods adapted for medical purposes; drinks for babies; food for babies; lacteal flour for babies; syrups for pharmaceutical purposes; medicinal tea; milk ferments for pharmaceutical purposes.
(3) Lactic acid bacteria drinks; milk products; processed vegetables and fruits; pre-cooked curry stew; pre-cooked stew; pre-cooked soup; almond milk-based beverages; coconut milk-based beverages; peanut milk-based beverages; milk shakes; meat-based snack food; fish-based snack food; fruit-based snack food; vegetable-based snack food; milk substitutes; jellies for food, other than confectionery; deep fried tofu; freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soya milk; tofu; fermented soybeans (natto).
(4) Tea; coffee; cocoa; confectionery; bread; sandwiches; steamed buns stuffed with minced meat [chuka-manjuh]; steamed buns stuffed with red beans; hamburger sandwiches; pizzas; hot dog sandwiches; meat pies; ice cream mixes; sherbet mixes; processed cereals; condiments; chocolate spread; pasta sauce; oat-based food; rice cakes; chips [cereal products]; flour-based dumplings; cereal-based snack food; gnocchi; freeze-dried dishes with the main ingredient being pasta; instant confectionery mixes.
(5) Soft drinks; fruit juices; whey beverages; vegetable juices [beverages]; beer; extracts of hops for making beer; non-alcoholic essences for making beverages; non-alcoholic beverages; preparations for making non-alcoholic beverages; non-alcoholic beverages flavoured with coffee; non-alcoholic beverages flavored with tea.
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
32 - Beers; non-alcoholic beverages
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
Lactic acid bacteria drinks; milk products; processed vegetables and fruits; pre-cooked curry stew; pre-cooked stew; pre-cooked soup; almond milk-based beverages; coconut milk-based beverages; peanut milk-based beverages; milk shakes; meat-based snack food; fish-based snack food; fruit-based snack food; vegetable-based snack food; milk substitutes; jellies for food, other than confectionery; deep fried tofu; freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soya milk; tofu; fermented soybeans (natto) Tea; coffee; cocoa; confectionery; bread; sandwiches; steamed buns stuffed with minced meat [chuka-manjuh]; steamed buns stuffed with red beans; hamburger sandwiches; pizzas; hot dog sandwiches; meat pies; ice cream mixes; sherbet mixes; processed cereals; condiments; chocolate spread; pasta sauce; oat-based food; rice cakes; chips [cereal products]; flour-based dumplings; cereal-based snack food; gnocchi; freeze-dried dishes with the main ingredient being pasta; instant confectionery mixes Soft drinks; fruit juices; whey beverages; vegetable juices [beverages]; beer; extracts of hops for making beer; non-alcoholic essences for making beverages; non-alcoholic beverages; preparations for making non-alcoholic beverages; non-alcoholic beverages flavoured with coffee; non-alcoholic beverages flavored with tea Lactic acid; lactic acid bacteria for use in food manufacture; lactic acid bacteria for use in beverage manufacture; lactobacillus in powder form for use in food manufacture; lactobacillus in powder form for use in beverage manufacture; industrial chemicals; plant growth regulating preparations; fertilizers; biological preparations, other than for medical or veterinary purposes; cultures of microorganisms, other than for medical and veterinary use; chemical additives for use in the manufacture of food Dietary supplements for human beings; dietary supplements for animals; dietetic beverages adapted for medical purposes; dietetic foods adapted for medical purposes; drinks for babies; food for babies; lacteal flour for babies; syrups for pharmaceutical purposes; medicinal tea; milk ferments for pharmaceutical purposes
The present invention provides a method for detecting microorganisms, comprising an imaging step in which a membrane filter that filters a liquid is attached to a surface of a plate medium and cultured for a predetermined period of time, followed by peeling from the plate medium and fluorescently staining to capture fluorescence images; a learning data generation step of inputting, for each of the plurality of the fluorescence images, microorganism position information indicating the microorganism positions on the fluorescence images to generate, as learning data, the fluorescence images and the microorganism position information; a step of generating a trained model by performing machine learning based on the learning data; and a step of determining the presence or absence of microorganisms using the trained model for the fluorescence images input as an inspection target, and the like.
Provided is a beer dispensing device not requiring cleaning by using a disposable flexible tube to form a beer passage, and also provided is a device capable of dispensing foam as well as beer, using a single flexible tube. A beverage dispensing device 1 using a combination of tubes 12 having an elastically portion that is elastically deformable as a passage of a beverage 20 comprises a mechanism 32 configured to set the bore of the flexible portion to a first state having a first cross-sectional area or a second state having a second cross-sectional area smaller than the first cross-sectional area, selectively, and when the bore of the flexible portion is set to the second state, foam is generated from the beverage flowing through the tube.
B67D 1/12 - Flow- or pressure-control devices or systems
B67D 1/00 - Apparatus or devices for dispensing beverages on draught
F16K 7/04 - Diaphragm cut-off apparatus, e.g. with a member deformed, but not moved bodily, to close the passage with tubular diaphragm constrictable by external radial force
Provided is an immunostimulator that contains β-glucan derived from yeast cell walls and has a high immunostimulating effect. The immunostimulator contains β-glucan derived from yeast cell walls and the β-glucan content is from 25% by mass to 45% by mass.
A61K 31/715 - Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkagesDerivatives thereof, e.g. ethers, esters
The purpose of the present disclosure includes: providing a citrus-flavored carbonated alcoholic beverage that is substantially sugar-free and has reduced bitter aftertaste; and providing a method for manufacturing the carbonated alcoholic beverage. The present disclosure provides: a citrus-flavored carbonated alcoholic beverage which contains gin and methylheptenone and in which the total concentration of mono- and disaccharides, excluding sugar alcohols, is lower than 0.5 g/100 mL based on the volume of the beverage; and a method for manufacturing the carbonated alcoholic beverage.
C12G 3/04 - Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
C12G 3/06 - Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
C12G 3/055 - Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
35.
COMPOSITION FOR MAINTAINING HEALTH OF INTRAORAL ENVIRONMENT OR GUMS
The present invention provides a composition for maintaining the health of the intraoral environment or the gums. Specifically, the present invention contains, as an active ingredient, a substance that suppresses the development of plaque within the oral cavity from dead lactic acid bacteria.
A61K 8/99 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
A61K 35/747 - Lactobacilli, e.g. L. acidophilus or L. brevis
A61P 1/02 - Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
A61Q 11/00 - Preparations for care of the teeth, of the oral cavity or of dentures, e.g. dentifrices or toothpastesMouth rinses
An object of the invention is to provide a low-alcohol beer-taste beverage having a good balance of sourness, bitterness, and sweetness, having a reduced fermented soybeans odor, and exhibiting a refreshing aftertaste. The means of solving the problem is a low-alcohol beer-taste beverage containing more than 50 mg/L and less than 250 mg/L of polyphenols, more than 30 mg/L and less than 170 mg/L of acetic acid, and a component derived from a wort fermented liquid.
An object of the present invention is to provide a low-alcohol beer-taste beverage having a beer-like complex taste and barley-like sweetness, having a good balance between sourness and sweetness, and exhibiting a refreshing aftertaste. A means for solving the problem is a low-alcohol beer-taste beverage containing more than 100 mg/L and less than 600 mg/L of proline, and more than 25 mg/L and less than 200 mg/L of acetic acid.
An object of the present invention is to provide a low-alcohol beer-taste beverage having a good balance of sourness, bitterness and sweetness, having a beer-like complex taste and robust feeling of drinking, and having a reduced drool odor and a potato odor. The means of solving the problem is a low-alcohol beer-taste beverage containing less than 40 μg/L of linalool, more than 30 mg/L and less than 170 mg/L of acetic acid, and a component derived from a wort fermented liquid.
Provided is a method for producing a plant-based milk-fermented liquid having reduced plant smell. The method includes bringing a plant-based milk into contact with a lactic acid bacterial strain(s) including at least one selected from the group consisting of the Lactobacillus fermentum CP1299 strain, the Lactobacillus fermentum CP3024 strain, the Lactobacillus reuteri CP3017 strain, and the Lactobacillus reuteri CP3019 strain.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
Provided is a method for producing a plant-based milk-fermented liquid having reduced bezaldehyde. The method comprising bringing a plant-based milk into contact with a lactic acid bacterium/bacteria including at least one selected from the group consisting of Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus oris, and Lactobacillus mucosae.
The high intensity sweetener-containing beverage of the present invention has a methyl anthranilate concentration of 0.01 to 40 ppm and/or an α-phenylethyl alcohol concentration of 0.01 to 40 ppm.
An object of the invention is to provide a non-alcohol beer-taste beverage excellent in robust feeling of drinking and also excellent in foam quality. The means for solving the problems is a non-alcohol beer-taste beverage containing a wort fermented liquid, having a malt use ratio of 50% or more, a real extract concentration of 6 w/v % or more, and a ratio of bitterness value (BU) to real extract concentration (w/v %) (bitterness value/real extract) of 2.0 to 3.8.
A low-alcohol beverage of the present invention is a citrus-savored low-alcohol beverage having an alcohol concentration of 3.0 v/v % or less, the low-alcohol beverage containing 0.1 to 2.5 v/v % gin converted to 100% of alcohol.
An object of the invention is to provide a method for suppressing sourness and astringency of a low-alcohol beer-taste beverage, and enhancing an alcohol feeling and a complex taste derived from brewing. The means for solving the problems is a low-alcohol beer-taste beverage containing an aroma composition containing: 0.49 ppm or more of ethyl acetate, 0.83 ppm or more of isobutanol, 0.065 ppm or more of isoamyl acetate, and 4.35 ppm or more of isoamyl alcohol.
An object of the invention is to provide a low-alcohol beer-taste beverage having an excellent beer-like flavor at the top, and an enhanced complex taste derived from brewing. The means for solving the problem is a non-alcoholic beer-taste beverage containing an aroma composition containing 0.0475 ppb or more of myrcene, 0.000475 ppb or more of β-ionone, 5.8125 ppb or more of linalool, 0.7025 ppb or more of citronellol, 0.115 ppb or more of geraniol, and 0.09 ppb or more of α-eudesmol.
This is to provide a composition containing a decomposition product of yeast cell body residue useful as an emulsifier substitute, an emulsion stabilizer substitute or a milk-like substitute, and a method for producing the same, and use thereof.
This is to provide a composition containing a decomposition product of yeast cell body residue useful as an emulsifier substitute, an emulsion stabilizer substitute or a milk-like substitute, and a method for producing the same, and use thereof.
Provided is a composition containing a cell wall lysing enzyme-decomposition product of yeast cell body residue, wherein the decomposition product contains 5% by mass or more of lipid based on a dry mass of the decomposition product.
A23L 29/10 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing emulsifiers
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
09 - Scientific and electric apparatus and instruments
42 - Scientific, technological and industrial services, research and design
44 - Medical, veterinary, hygienic and cosmetic services; agriculture, horticulture and forestry services
Goods & Services
Downloadable mobile application software for tracking alcohol consumption, estimating and measuring blood alcohol content (BAC) levels, and encouraging responsible alcohol consumption and drinking habits; Downloadable mobile application software for analyzing a person's behavior while under the influence of alcohol Providing on-line, non-downloadable, Internet-based software application for tracking alcohol consumption, estimating and measuring blood alcohol content (BAC) levels, and encouraging responsible alcohol consumption and drinking habits; Providing on-line, non-downloadable, Internet-based software application for analyzing a person's behavior while under the influence of alcohol and alcohol consumption analytics providing guidance and advice relating to the effects of alcohol consumption
[Problem] To provide a novel supercooling promoting agent. [Solution] A supercooling promoting agent containing an extract, the extract being extracted from coffee beans with an extraction solvent in the presence of superheated steam.
A beverage comprising an unsaturated fatty acid, comprising: 2.5 to 500 ppb of sabinene and/or 5 to 5000 ppb of γ-terpinene. A method of masking a light-deterioration odor in a beverage comprising an unsaturated fatty acid, by blending sabinene and/or γ-terpinene in such an amount that the content of the sabinene and/or γ-terpinene in the beverage are the amounts noted above.
The present invention provides packaged beverage containing an edible aqueous solution and a hydrophobic droplet containing a hydrophobic aroma component, wherein the aqueous solution and the hydrophobic droplet are separated, and also provides a method for producing a packaged beverage in which an edible aqueous solution and a hydrophobic droplet containing a hydrophobic aroma component are separated, the method including: packing the aqueous solution in a container main body and subsequently adding a hydrophobic liquid composition containing a hydrophobic aroma component, or packing the hydrophobic liquid composition in the container main body and subsequently adding the aqueous solution, and then sealing the container main body.
C12G 3/06 - Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
A23L 27/12 - Natural spices, flavouring agents or condimentsExtracts thereof from fruit, e.g. essential oils
B65B 3/00 - Packaging plastic material, semiliquids, liquids or mixed solids and liquids, in individual containers or receptacles, e.g. bags, sacks, boxes, cartons, cans or jars
B65B 51/00 - Devices for, or methods of, sealing or securing package folds or closures, e.g. twisted bag necks
B65D 85/72 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials
The present invention addresses the problem of providing a beer-taste alcoholic beverage having an enhanced feeling of carbonation. As a means for solving the problem, provided is a beer-taste alcoholic beverage having a viscosity of 2.0 mPa s or more.
Provided is a microbial species identification method based on genome analysis of a microorganism. The microbial species identification method includes: directly obtaining the base sequence of each genomic DNA sample from a specimen containing genomic DNA samples derived from the genomic DNA of a microorganism; correlating each genomic DNA sample to a specific microbial species on the basis of the obtained base sequence; and identifying the microbial species on the basis of the number of the correlated genomic DNA samples.
This beverage pouring cock is provided with: a valve body that has a hole and a valve seat disposed at an edge of the hole; a valve rod that is so disposed as to be capable of sliding into the hole and that has a shaft-like member, a valve element that is attached to the shaft-like member and that forms a first valve together with the valve seat of the valve body, a retention part for retaining the valve element, and a first seal; and a movable part that is so disposed as to be capable of sliding into the hole, that has a second seal facing the first seal, and in which the second seal forms a second valve together with the first seal of the valve rod. The valve rod has formed therein a flow channel that penetrates the retention part, passes through the interior of the shaft-like member, and reaches the first seal. The valve element comprises: a ring part which includes an abutting section to be brought into abutment with the valve seat; and a cylindrical part which extends along the shaft-like member from the ring part and which fits in a receiving part of the hole.
NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY (Japan)
ASAHI GROUP HOLDINGS, LTD. (Japan)
Inventor
Kida, Yasuyuki
Takayama, Yuzo
Nimiya Akagi, Yuka
Yamashita, Azusa
Yoshikado, Risa
Miyamoto, Yasuhisa
Abstract
Provided is a method for producing a vagus-nerve-like parasympathetic nerve cell, the method comprising (a) a step for inducing the differentiation of a pluripotent stem cell into a parasympathetic nerve cell, and (b1) a step for introducing an exogenous nucleic acid encoding a gastrointestinal hormone receptor into the pluripotent stem cell prior to the step (a) or (b2) a step for introducing an exogenous nucleic acid encoding a gastrointestinal hormone receptor into the parasympathetic nerve cell produced by the step (a) or a progenitor cell thereof. Also provided is a brain-gut interaction model comprising a vagus-nerve-like parasympathetic nerve cell produced by the aforementioned method and a gastrointestinal hormone secreting cell.
The present invention relates to: a beer-like sparkling beverage having a phenylacetic acid concentration of 0.003-1.0 ppm in the beverage; a beer-like sparkling beverage having a phenylacetaldehyde concentration of 0.035-1.0 ppm in the beverage; a beer-like sparkling beverage having a phenylacetaldehyde concentration of 0.003-1.0 ppm in the beverage, and a phenylacetaldehyde concentration of 0.035-1.0 ppm in the beverage; and a method for preparing a beer-like sparkling beverage, the method including a step for containing, as a starting material, at least one selected from the group consisting of phenylacetic acid and phenylacetaldehyde, and a step for adjusting the concentration of phenylacetic acid in the beverage to 0.003-1.0 ppm, or a step for adjusting the concentration of phenylacetaldehyde in the beverage to 0.035-1.0 ppm.
The present invention provides a method for improving the flavor of a lemon-flavored beverage, the method being a method for improving the flavor by enhancing the lemon fragrance of a lemon-flavored beverage, and being characterized in that sabinene is added to a lemon-flavored beverage containing citral to adjust the sabinene concentration in the beverage to 0.5-5.0 ppm.
The present invention provides a feature which suppresses the formation of indoles and scatoles, which are known to be an unpleasant odor component in roasted coffee beans, without heat-treating raw coffee beans to a high temperature of 100°C or higher. More specifically, the present invention moistens raw coffee beans with water and subjects the same to a heat treatment at a temperature less than 100°C at atmospheric pressure, causes the heat-treated raw coffee beans to absorb an organic acid/and or a saccharide, and thereafter, roasts the coffee beans.
Provided is a beverage dispensing device that has excellent manual operability, facilitates adjustment of foam quality, and provides high reproducibility of an adjusted foam quality. A beverage dispensing device (100) comprises: an operating lever (70) that can be tilted for operation; a sliding piece (40) that slides back and forth accompanying a tilting operation of the operating lever (70); a flexible tube (11) that is oppositely disposed along a sliding direction of the sliding piece (40) and enables a sparkling beverage to pass through an inner cavity thereof; an opening/closing piece (50) that advances and retracts through the action of a cam accompanying the sliding of the sliding piece (40) in accordance with the tilting operation of the operating lever (70), to press the flexible tube (11) only with an elastic pressure of a biasing spring (51) to open/close the inner cavity; and a foaming piece (60) that advances and retracts through the action of the cam accompanying the sliding of the sliding piece (40) in accordance with the tilting operation of the operating lever (70), to press the flexible tube (11) only with an elastic pressure of a biasing spring (61), thereby squeezing the inner cavity to make bubbles.
C12H 1/16 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
NATIONAL UNIVERSITY CORPORATION KOBE UNIVERSITY (Japan)
NATIONAL UNIVERSITY CORPORATION TOKAI NATIONAL HIGHER EDUCATION AND RESEARCH SYSTEM (Japan)
TOKYO INSTITUTE OF TECHNOLOGY (Japan)
NATIONAL UNIVERSITY CORPORATION OKAYAMA UNIVERSITY (Japan)
ASAHI GROUP HOLDINGS, LTD. (Japan)
FUNCTIONAL FLUIDS LTD. (Japan)
NISSIN ELECTRIC CO., LTD. (Japan)
MORIMATSU INDUSTRY CO., LTD. (Japan)
Inventor
Suzuki Hiroshi
Hidema Ruri
Itaya Yoshinori
Kato Yukitaka
Kobayashi Noriyuki
Kubota Mitsuhiro
Nakaso Koichi
Kawamura Kimito
Fujioka Keiko
Kaki Hirokazu
Marumo Kenji
Abstract
Provided is a heat regeneration system in which a heat source necessary for a process is regenerated with a waste heat. This heat regeneration system utilizes a hot waste heat and a cold waste heat discharged from a process to convert the hot waste heat and the cold waste heat respectively into a necessary high-temperature heat and a necessary low-temperature heat. This heat regeneration system is provided with: (a) a thermal amplifier 4 in which an adsorbent that utilizes a hot waste heat as an adsorption heat is stored; (b) a thermal battery 5 in which a latent heat storage material capable of storing an output heat from the thermal amplifier is stored; (c) a thermal transistor 2 in which evaporated water in a high-pressure absorber is absorbed in the absorption solution, a temperature-risen heat is extracted with a heat exchanger and is output as a high-temperature heat, water is evaporated with a low-pressure evaporator, a cold waste heat discharged from a low-temperature process 7 by the action of a steam latent heat is cooled to output a low-temperature heat, and the absorption solution is regenerated using a latent heat of the latent heat storage material; and (d) a thermal booster 3 in which the temperature of the high-temperature heat is risen by a hydration reaction of a chemical heat storage material, a heat is stored by a dehydration reaction of the chemical heat storage material using the high-temperature heat, steam generated by the dehydration reaction is condensed using the low-temperature heat to promote the regeneration of the chemical heat storage material, and a heat source necessary for the process is produced.
This can for an effervescent beverage includes an upper surface, a lower surface, and a middle part. On the inner surface of the middle part, a plurality of first recesses is formed, each having a diameter of at least 5 μm. The number of the plurality of first recesses is 200 to 2,000 per 1 mm2.
B65D 85/73 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials with means specially adapted for effervescing the liquids, e.g. for forming bubbles or beer head
B65D 6/00 - Containers having bodies formed by interconnecting or uniting two or more rigid, or substantially rigid, components made wholly or mainly of metal, plastics, wood or substitutes therefor
This controller comprises an acquisition unit, a prediction unit, and an adjustment unit. The acquisition unit acquires first data that indicates measurement results of one or more parameters that affect a liquid amount in a container, and second data that indicates a measurement result of the liquid amount in a container. The prediction unit acquires a prediction value of the liquid amount in a container by inputting the first data and second data to a prediction model generated by machine-learning using one or more training data sets that indicate the performances of at least one or more parameters and the actual result of the liquid amount in a container. The adjustment unit adjusts an operation condition of a filling machine on the basis of the prediction value. Accordingly, a variation in the liquid amount in a container is reduced.
The purpose of the present invention is to produce an unprecedented packaged beverage with which it is possible to provide a consumer with a new experience value. The present invention relates to a packaged beverage containing a carbonated beverage and dried fruit, wherein the carbonic acid content of the carbonated beverage is a gas volume such that the dried fruit is immersed in the carbonated beverage when the package is closed and the immersed dried fruit floats up toward the carbonated beverage surface when the package is opened. The present invention can provide a novel packaged beverage with which it is possible to create visual enjoyment upon opening.
The present invention provides an FPR2 agonist. More specifically, the FPR2 agonist contains, as an active ingredient, outer membrane vesicles derived from at least one lactic acid bacterium selected from the group consisting of lactic acid bacteria belonging to the genera Lactobacillus, Lacticaseibacillus, Lactiplantibacillus, Ligilactobacillus and Lactococcus and Streptococcus salivarius subsp. thermophilus.
A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
A61K 35/744 - Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
A61K 35/747 - Lactobacilli, e.g. L. acidophilus or L. brevis
A61P 17/16 - Emollients or protectives, e.g. against radiation
A61P 25/28 - Drugs for disorders of the nervous system for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia
A61P 29/00 - Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agentsNon-steroidal antiinflammatory drugs [NSAID]
SUPER "DRY" ASAHI ASAHI SUPER DRY IS BREWED WITH PRECISION TO HIGH QUALITY STANDARDS, UNDER THE SUPERVISION OF JAPANESE MASTER BREWERS. OUR ADVANCED BREWING TECHNIQUES DELIVER A DRY, CRISP TASTE AND QUICK, CLEAN FINISH. KARAKUCHI SUPER DRY
Provided is a liquid supply system with which it is possible to perform quality control of a liquid provided by the system. A liquid supply system (101) that pumps a liquid in a storage container (10) through a supply tube (30) and dispenses the liquid from a liquid dispensing spout of a dispensing device (50), said liquid supply system (101) comprising: a jetting prevention device (110) that has a liquid inlet (111), a liquid outlet (112), and a float (116) for closing the liquid outlet due to inflow of air from the liquid inlet, thereby preventing jetting of pressurized air from the liquid dispensing spout, and provides cleaning or no cleaning inside of a conduit in the liquid supply system; a liquid absence detection device (120) that has a no-liquid/liquid passing sensor (122) for detecting that the liquid in the storage container is gone, and sends empty storage container information; and a transmission device (130) that has a control unit (131) for carrying out control of information transmission to a communication line (200).
The present invention relates to: a beverage having citrus flavor, which has a phenylacetic acid concentration of 0.001 to 0.5 ppm; a method for producing a beverage having citrus flavor, the method comprising a step for adding phenylacetic acid as a raw material and a step for adjusting the concentration of phenylacetic acid to 0.001 to 0.5 ppm; and a method for improving the flavor of a beverage having citrus flavor, the method comprising adjusting the concentration of phenylacetic acid to 0.001 to 0.5 ppm.
There are provided a liquid supply system and a liquid loss reduction method capable of reducing a liquid loss caused when a liquid storage container is replaced. A liquid supply system (101) that transfers a liquid in a storage container (10) through a supply pipe (30), and dispenses the liquid from a dispensing outlet in a dispensing device (50). The liquid supply system includes a spout prevention unit (110) that is installed in the supply pipe, has a predetermined internal volume, and prevents a pressurized gas from being spouted from the dispensing outlet, a liquid-absence detection device (120) that is installed between the storage container and the spout prevention unit, and detects absence of the liquid in the storage container, and a control device (130) that is electrically connected to the liquid-absence detection device, and gives instructions for closing a flow path in the dispensing device in response to the detection of the absence of the liquid in the storage container.
[Problem] To provide a new technology that enables reducibility to be maintained for a prolonged period of time.
[Problem] To provide a new technology that enables reducibility to be maintained for a prolonged period of time.
[Solution] A composition having reducing ability, comprising a substance having reducing ability and a wet ball mill-treated product of yeast cell wall and/or a hydrothermal reaction-treated product of yeast cell wall.
A temperature regulating device according to one aspect of the present disclosure comprises a detecting portion for detecting an identification symbol affixed to an object, a temperature regulating portion unit for heating or cooling the object, and a control portion for controlling the operation of the temperature regulating portion. The control portion allows the temperature regulating portion to regulate to a specific temperature range if the identification symbol is determined to be a specific identification symbol, and allows the temperature regulating portion to regulate to a normal temperature range if the identification symbol is determined to be an identification symbol other than the specific identification symbol.
The present invention provides: a fermented beer-like effervescent beverage having an alcohol concentration of 1-4 v/v% and a phosphoric acid concentration of 250-500 ppm by mass; a method for manufacturing a fermented beer-like effervescent beverage in which the alcohol concentration is adjusted to 1-4 v/v%, and a phosphoric acid is added to adjust the phosphoric acid concentration to 280-500 ppm by mass; and a method for improving the flavor of a fermented beer-like effervescent beverage having an alcohol concentration of 1-4 v/v% by masking an oxidative degradation odor thereof, wherein the phosphoric acid concentration of the beverage is adjusted to 280-500 ppm by mass.
The present invention addresses the problem of providing a carbonated alcoholic beverage that has a light flavor, reduced ethanol-derived miscellaneous taste or pungent odor of ethanol and little after taste and that is easy to drink. The solution to this problem is a carbonated alcoholic beverage containing drinking water, carbon dioxide, ethanol, a sweetener and a souring agent, wherein the ethanol concentration is 1-4 v/v% and the soluble solid concentration is 0.4-1.4 w/w%.
The present invention addresses the problem of providing a post-fermentation de-alcoholized beer-taste beverage that has an improved alcohol flavor and reduced natto odor. The solution to this problem is a beer-taste low-alcohol beverage that contains 2-10 ppb exclusive of a 2-acetyl tetrahydropyridine compound selected from the group consisting of 2-acetyl-3,4,5,6-tetrahydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, which is a tautomer thereof, and also contains an ingredient derived from a de-alcoholized wort fermentation liquid.
[Problem] To provide a novel technique capable of ameliorating symptoms of female menopause [Solution] This agent for ameliorating symptoms of female menopause contains: a lactobacillus strain, which is Lactobacillus gasseri strain CP2305 (accession No.: FERM PB-11331); a treated product of said lactobacillus strain; or extracts thereof.
This remaining-amount detection device detects the remaining amount of a beverage in a beverage cask that is connected to a beverage server. The remaining-amount detection device includes: a pressure sensor that detects the pressure in a channel for supplying carbon dioxide gas to the beverage cask; and a controller that calculates the remaining amount of the beverage on the basis of a change in the detected pressure, which is the pressure detected by the pressure sensor. The controller calculates the remaining amount on the basis of a time ti between a first point in time tt1 at which the amount of decrease in the detected pressure becomes larger than a first reference value R1 and a second point in time tt2 at which, after the detected pressure takes a minimum value Pmin after the first point in time tt1, the amount of increase from the minimum value Pmin becomes larger than a second reference value R2.
A carbon dioxide gas supply device 100 is provided with: a pressure regulator 10 that regulates the pressure of carbon dioxide gas supplied from a carbon dioxide gas supply source 3 to a primary-side port P1, and feeds a pressure-regulated carbon dioxide gas from a secondary-side port P2; a relief valve 20 connected to a first flow path PH1 connecting the secondary-side port P2 and a beverage barrel 1; and a controller 20 that controls the pressure regulator 10 and the relief valve 20. The controller 30 controls the relief valve 20 so that the first flow path PT1 is depressurized according to an output of a temperature sensor 81 that detects the temperature of a beverage fed from the beverage barrel 1 to a beverage server 2.
B67D 1/12 - Flow- or pressure-control devices or systems
G05D 16/06 - Control of fluid pressure without auxiliary power the sensing element being a flexible member yielding to pressure, e.g. diaphragm, bellows, capsule
G05D 16/20 - Control of fluid pressure characterised by the use of electric means
A foaming device 100 foams a sparkling beverage in a container. The foaming device 100 comprises: a support part 10 that supports the bottom part of the container; a vibration transmission unit 20 that contacts the bottom part of the container supported by the support part 10 and transmits vibrations to the bottom part; and a control unit that activates the vibration transmission unit 20 in response to the container being placed on the support part 10.
A47J 43/046 - Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the bottom side
09 - Scientific and electric apparatus and instruments
35 - Advertising and business services
41 - Education, entertainment, sporting and cultural services
Goods & Services
Downloadable image files of trading cards and non-alcoholic and alcoholic beverages authenticated by non-fungible tokens (NFTs); Downloadable virtual goods in the nature of image files of avatars for use in online virtual worlds; downloadable augmented reality goods, namely, downloadable virtual goods in the nature of image files of avatars for use in online virtual worlds; Downloadable multimedia file containing artwork, text, audio, and video relating to trading cards and non-alcoholic and alcoholic beverages; Crypto collectibles in the nature of downloadable multimedia files containing artwork in the field of trading cards and beverages authenticated by nonfungible tokens (NFTs); Downloadable multimedia files containing artwork, text, audio, and video relating to non-alcoholic and alcoholic beverages, food, cans, and bottles authenticated by non-fungible tokens (NFTs); downloadable digital images, audio, and video files of trading cards and non-alcoholic and alcoholic beverages for use as tickets in online virtual worlds Retail store services featuring virtual goods, namely, trading cards and non-alcoholic and alcoholic beverages for use in online virtual worlds; online retail store services featuring virtual goods, namely, art images, non-alcoholic and alcoholic beverages, food, cans, and bottles, for use in online virtual worlds Entertainment services, namely, providing on-line, non-downloadable virtual non-alcoholic and alcoholic beverages, food, cans, and bottles for use in virtual environments created for entertainment purposes; organizing and arranging virtual events, namely, entertainment exhibitions and educational conferences in the field of non-alcoholic and alcoholic beverages in virtual worlds
09 - Scientific and electric apparatus and instruments
35 - Advertising and business services
41 - Education, entertainment, sporting and cultural services
Goods & Services
Downloadable image files of trading cards and non-alcoholic and alcoholic beverages authenticated by non-fungible tokens (NFTs); Downloadable virtual goods in the nature of image files of avatars for use in online virtual worlds; downloadable augmented reality goods, namely, downloadable virtual goods in the nature of image files of avatars for use in online virtual worlds; Downloadable multimedia file containing artwork, text, audio, and video relating to trading cards and non-alcoholic and alcoholic beverages; Crypto collectibles in the nature of downloadable multimedia files containing artwork in the field of trading cards and beverages authenticated by nonfungible tokens (NFTs); Downloadable multimedia files containing artwork, text, audio, and video relating to non-alcoholic and alcoholic beverages, food, cans, and bottles authenticated by non-fungible tokens (NFTs); downloadable digital images, audio, and video files of trading cards and non-alcoholic and alcoholic beverages for use as tickets in online virtual worlds Retail store services featuring virtual goods, namely, trading cards and non-alcoholic and alcoholic beverages for use in online virtual worlds; online retail store services featuring virtual goods, namely, art images, non-alcoholic and alcoholic beverages, food, cans, and bottles, for use in online virtual worlds Entertainment services, namely, providing on-line, non-downloadable virtual non-alcoholic and alcoholic beverages, food, cans, and bottles for use in virtual environments created for entertainment purposes; organizing and arranging virtual events, namely, entertainment exhibitions and educational conferences in the field of non-alcoholic and alcoholic beverages in virtual worlds
09 - Scientific and electric apparatus and instruments
35 - Advertising and business services
41 - Education, entertainment, sporting and cultural services
Goods & Services
Downloadable image files of non-alcoholic and alcoholic beverages, food, cans, and bottles authenticated by Non-fungible tokens (NFTs); downloadable virtual goods in the nature of image files of non-alcoholic and alcoholic beverages, food, cans, and bottles for use in online virtual worlds; downloadable augmented reality goods, namely, downloadable virtual goods in the nature of image files of non-alcoholic and alcoholic beverages, food, cans, and bottles; downloadable multimedia file containing artworks, collectible images, photographs, videos, or audio recordings relating to non-alcoholic and alcoholic beverages, food, cans, and bottles; crypto-collectibles in the nature of downloadable multimedia files containing artwork in the field of non-alcoholic and alcoholic beverages, food, cans, and bottles authenticated by nonfungible tokens (NFTs); Downloadable multimedia files containing artwork, text, audio, and video relating to non-alcoholic and alcoholic beverages, food, cans, and bottles authenticated by non-fungible tokens (NFTs); downloadable digital images, audio, and video files of non-alcoholic and alcoholic beverages, food, cans, and bottles for use as tickets in online virtual worlds; all excluding computer game software online retail store services featuring of virtual goods, namely, art images, non-alcoholic and alcoholic beverages, food, cans, and bottles, for use in online virtual worlds Entertainment services, namely, providing on-line, non-downloadable virtual non-alcoholic and alcoholic beverages, food, cans, and bottles for use in virtual environments created for entertainment purposes; organizing and arranging virtual events, namely, entertainment exhibitions and educational conferences in the field of non-alcoholic and alcoholic beverages, food, cans, and bottles in virtual worlds; all excluding computer game services
