Patent ID: 11952562
Assignee: SEAWAGEN COMPANY LIMITED
Field: Food chemistry (Chemistry)
Classification: CPC C | IPC C

Claim 0:
1. A process of improving the flavour and aroma of liquor, said process comprising:
a. Mixture preparation, wherein said mixture comprises a gel composed of water and a solid filtration material which is edible, odourless, solid, having molecular weight between 800-55000 Dalton, and immiscible with water, wherein the mixture preparation comprising:
mixing the solid filtration material with water in a proportion 20-45 gram of the solid material to 250 millilitre of water, and applying pressure to incorporate the solid filtration material and water into the gel;
diluting the gel with the drinking water by a factor of approximately 20 to adjust concentration of the solid filtration material into the gel;
mixing 1 millilitre of the diluted gel filtration material in 1 kilogram of liquor and applying pressure to break down clusters of particles into smaller clusters;
b. Selective optimisation of particles in liquor comprises at least controlling of temperature, flow velocity and applying magnetic field in order to cause collision and reactions of particles in liquor in separate parts, wherein the temperature is in a range between 5 and 35 degree Celsius;
c. Separation of undesirable particles comprises controlling of temperature, flow velocity and applying magnetic field in order to cause precipitation of undesirable particles, wherein the undesirable particles are filtered out from the liquor;
d. Arrangement of particles in liquor comprises controlling of temperature, flow velocity and applying magnetic field in order to induce consistent arrangement of particles within the liquor so as to prevent them from overly evaporating and to reduce damage to the body from receiving ethanol at abruptly increasing rate.