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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 2048. Отображено 100.
26-09-2013 дата публикации

Reduced Sugar Citrus Juice Beverage

Номер: US20130251873A1
Автор: Keith Seaman, Osvaldo Chu, Renee Mellican, Richard N. Mcardle, Therese Cetrulo
Принадлежит: Tropicana Products Inc

Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.

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Номер записи: 1
26-09-2013 дата публикации

FOAMING JUICE COMPOSITIONS

Номер: US20130251879A1
Автор: Sahai Deepak, Sher Alexander A.
Принадлежит:

The present invention relates to a simple foaming juice composition with a viscosity, clarity or color of the original juice. In one aspect, the invention relates to a foaming juice composition of a juice product and a food grade ester alginate in an amount sufficient to generate or produce a layer of foam thereon without the addition of other foaming agents when the juice product is subjected to agitation without also producing a significant change in viscosity, clarity or color of the juice product. In some embodiments, the ester alginate is a food grade ester alginate, such as propylene glycol alginate ester. In some embodiments, the ester alginate is present in an amount of from about 0.01% to about 0.25%, and preferably from about 0.05% to about 0.1% of the foaming juice composition. The present invention also relates to a method of making a foaming juice composition by combining a juice product with an alginate ester. 1. A foaming juice composition comprising:a juice product; anda food grade ester alginate present in the juice product in an amount sufficient to generate or produce a layer of foam thereon without the addition of other foaming agents when the juice product is subjected to agitation without also producing a significant change in viscosity, clarity or color of the juice product.2. The foaming juice composition of claim 1 , wherein the ester alginate is a food grade ester alginate and the composition has a whippability index of at least 0.3 claim 1 , 0.4 claim 1 , 0.5 or greater.3. The foaming juice composition of claim 1 , wherein the ester alginate comprises from about 0.01% to about 0.25% of the foaming juice composition.4. The foaming juice composition of claim 1 , wherein the juice product includes a component selected from the group consisting of a juice extract claim 1 , concentrate claim 1 , granulate claim 1 , solid claim 1 , powder claim 1 , syrup claim 1 , liquid and combinations thereof.5. The foaming juice composition of comprising a ...

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Номер записи: 2
13-02-2014 дата публикации

METHODS FOR THE IMPROVEMENT OF ORGANOLEPTIC PROPERTIES OF MUST, NON-FERMENTED AND FERMENTED BEVERAGES

Номер: US20140044832A1
Автор: Heras Manso Jose Maria, SANCHEZ Bruno, Sanchez Jean-Marc, Suarez Martinez Carlos
Принадлежит:

There is provided a process for the improvement of the organoleptic properties of must, non-fermented and fermented beverages. The vines are treated before harvesting grapes with a yeast composition to balance sugar and phenolic maturity in the grapes. The grapes are harvested and processed to produce must, non-fermented and fermented beverages having improved organoleptic properties. There is also provided must, non-fermented and fermented beverages having improved organoleptic properties obtained by the process described above. 1. A process for improving organoleptic properties of must , non-fermented or fermented beverages comprising the steps of :treating vines before harvesting grapes with a yeast composition to balance sugar and phenolic maturation in the grapes;harvesting the grapes; andprocessing the grapes to produce must, non-fermented or fermented beverages.2. The process according to claim 1 , wherein the step of harvesting the grapes comprises harvesting the grapes ahead of a harvest time of grapes for the production of fermented beverages with low alcohol content compared to fermented beverages produced with grapes harvested at the harvest time.3. The process according to claim 1 , wherein the yeast composition comprises active yeasts claim 1 , inactivated yeasts claim 1 , yeast extracts claim 1 , yeast autolysates claim 1 , yeast cell walls claim 1 , yeast derivatives or combinations thereof.4SaccharomycesSaccharomyces. The process according to claim 3 , wherein the yeast composition includes a or a non-yeast.5SaccharomycesCandidaHanseniasporaHansenulaKluyveromycesMetschnikowiaPichiaStarmerellaTorulaspora. The process according to claim 4 , wherein the non-yeast is selected from the group consisting of sp claim 4 , sp claim 4 , sp claim 4 , sp claim 4 , sp claim 4 , sp claim 4 , sp and sp.6. The process according to claim 3 , wherein the yeast composition further comprises minerals claim 3 , vitamins or nutrients.7. The process according to claim 3 , ...

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Номер записи: 3
13-03-2014 дата публикации

AUTOMATED BEVERAGE PRODUCTION AND MONITORING SYSTEM

Номер: US20140072679A1
Автор: Balassanian Edward
Принадлежит: Be Labs, LLC

Methods and systems describing preparation of a beverage are described. One embodiment includes preparing a beverage taking into account properties of an ingredient, such as sugar content of apple juice, as well as an individual's health data such as the individual's insulin level. Other embodiments include preparing a beverage based on data such as an individual's goal to lose weight. Some embodiments include a recipe such as a beverage recipe to start preparing the beverage. In some embodiments, the ingredients, amount, and instructions in a recipe may remain the same or be changed depending on factors such as health data, properties of an ingredient, and others. In other embodiments, a beverage is prepared so that the beverage meets a set of predetermined threshold criteria such as a pH level, and the ingredients and the amounts of the ingredients may be adjusted to meet these criteria. 1. A method , comprising:receiving, at a computer-based system, a set of input data from a user;selecting, by the computer-based system, a plurality of ingredients for a beverage for the user, wherein the selecting is based on the set of input data, and wherein the selecting includes analyzing one or more ingredients by the computer-based system and determining the plurality of ingredients based on the analyzing;causing the beverage for the user to be prepared by the computer-based system using the selected plurality of ingredients.2. The method of claim 1 , wherein the analyzing includes testing to determine one or more properties of an ingredient.3. The method of claim 2 , wherein the one or more properties include one or more of the following properties: a physical property claim 2 , a chemical property.4. The method of claim 1 , wherein the selecting further includes:determining a preliminary plurality of ingredients based on the set of input data; and,analyzing one or more of the preliminary plurality of ingredients.5. The method of claim 4 , wherein the analyzing includes ...

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Номер записи: 4
21-01-2021 дата публикации

METHODS AND SYSTEMS FOR PRODUCING LOW SUGAR BEVERAGES

Номер: US20210015127A1
Автор: Barnea Zach, Mali Revital, Toubia Didier, Vitner Asher
Принадлежит:

Methods and systems are disclosed for selectively removing naturally-occurring sugars in beverages in an effective, affordable and scalable manner. 1. A method of lowering the sugar content of a fruit juice , the method comprising:(a) separating at least part of solid components from the juice; and(b) contacting a first adsorbent with the juice, the first adsorbent being active so as to have a higher relative selectivity for disaccharides than for monosaccharides and organic acids, wherein the first adsorbent comprises a zeolite, to treat the juice and obtain a treated juice having at least 30% less sugar than the untreated form of the juice and a ratio of disaccharides to total sugars below at least 30 percent.2. The method of claim 1 , further comprising the steps of:hydrolyzing the disaccharides bound to the first adsorbent into monosaccharides after the juice has contacted the first adsorbent; wherein the hydrolyzing is performed by heating the first absorbent;washing the first adsorbent with a solution to remove the hydrolyzed monosaccharides, wherein the solution comprises at least one of: water, water in a mixture with at least one of fructose, glucose and galactose, and a solution of at least one of fructose, glucose and galactose; andregulating the acidity of the treated juice to have a pH of at least about 4.3. The method of claim 1 , wherein a Brix/acidity ratio of the treated juice is decreased to be less than about 20% claim 1 , when compared to the untreated form of the juice.45.-. (canceled)6. The method of claim 1 , wherein the first adsorbent is in a column.78.-. (canceled)9. The method of claim 1 , wherein the zeolite is selected from zeolites having a Si/Al molar ratio of at least about 10:1 and up to about 30:1.10. The method of claim 1 , wherein the zeolite comprises at least one of: Y Zeolite H claim 1 , and Y Zeolite Ca.1114.-. (canceled)15. The method of claim 1 , wherein the first adsorbent is associated with a carrier claim 1 , wherein the ...

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Номер записи: 5
16-01-2020 дата публикации

SYSTEMS AND METHODS COMPRISING PERMANGANATE FOR IMPROVED PRESERVATION AND YIELD OF CROPS AND RELATED GOODS

Номер: US20200017927A1
Автор: Boll John, Ihli Sam, Sanders John
Принадлежит:

Preferred embodiments of the present invention comprise the optional application of concentrations of an aqueous permanganate solution, such as an approximately 0.01% A to approximately 50% liquid permanganate solution and preferably comprising approximately 20% sodium permanganate dosed at approximately 1 ppm to approximately 100 ppm to harvested sugar crops, such as sugarcane, sugar beets, and sweet sorghum, at one or more of the sugar processing steps for the crops. The steps where the liquid sodium permanganate may optionally be applied include at a sugar crop cutting step, a sugar crop conveying step, a sugar juice extraction step, a sugar juice clarifying step, and a clarifier muds filtration step. The application of liquid sodium permanganate in the processing of sugar from sugar crops results in reduced equipment fouling, reduced loss in juice purity, reduced scale formation, decreased turbidity in clarified juices, increased sugarcane processing rates, reduced sugar crop production costs, increased sugar product yield, and increased production capacity. 1. A method for improving production of sugar from sugar crops , the method comprising the steps of:(i) preparing a sugar crop to form a prepared sugar crop for milling in a sugar mill to extract sugar therefrom;(ii) optionally applying a first application of an aqueous permanganate solution to the prepared sugar crop;(iii) conveying the prepared sugar crop to the sugar mill;(iv) optionally applying a second application of the aqueous permanganate solution to the prepared sugar crop as the prepared sugar crop is being conveyed to the sugar mill;(v) processing the prepared sugar crop in a tandem mill of the sugar mill to form a processed sugar crop;(vi) optionally applying a third application of the aqueous permanganate solution to the processed sugar crop at the tandem mill and/or to the imbibition water used to wash the processed sugar crop at the tandem mills;(vii) forming cush cush and extracting sugar ...

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Номер записи: 6
26-01-2017 дата публикации

Sweet Potato (ipomoea batatas) Liquid

Номер: US20170020168A1
Автор: ARELLANO CHRISTOPHER M.
Принадлежит:

What is disclosed is a method of maximizing the juice obtained from juicing a sweet potato by freezing and thawing the sweet potato. Sweet potatoes are considered a “super food” in today's culture due to the large number of vitamins found within sweet potatoes. At current, sweet potato juice by itself is not known to be disseminated in significant commercial quantities, which may be due to an inability to obtain commercially viable amounts of sweet potato juice with a reasonable economic expenditure. Accordingly, what is disclosed is a method of obtaining the juice economically with potential uses of the juice discussed. 1. A method of juicing a sweet potato , wherein said method comprises the step of freezing a sweet potato by placing said sweet potato in sub freezing temperatures until said sweet potato is completely frozen , the step of thawing said sweet potato after freezing said sweet potato , and the step of extracting the liquid from said sweet potato immediately after said sweet potato has frozen completely , wherein said liquid is extracted by utilizing a juicer to extract the sweet potato juice and leaving sweet potato pulp.2. The method of claim 1 , wherein said sweet potato is kept at a temperature of less than 40 degrees Fahrenheit throughout the method claim 1 , wherein said sweet potato liquid is kept at a temperature of less than 40 degrees Fahrenheit following said juicing process and at least until a step of bottling said sweet potato liquid.3. The method of claim 1 , wherein said method comprises the step of pasteurizing said sweet potato liquid.4. The method of claim 1 , wherein said method comprises juicing a plurality of sweet potatoes in batches claim 1 , wherein said step of thawing a batch of sweet potatoes comprises thawing said first batch of sweet potatoes in the presence of a second batch of sweet potatoes prior to said second batch having been frozen causing the higher temperature of said second batch to thaw said first batch and thus ...

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Номер записи: 7
07-02-2019 дата публикации

Acid-treated filter aid blend

Номер: US20190039043A1
Автор: Jeffrey D. Taniguchi, Larisa Tihomirov
Принадлежит: Imerys Filtration Minerals Inc

A filter aid composition may include a first acid-treated silica-based filter aid having a first particle size distribution and a second acid-treated silica-based filter aid having a second particle size distribution. A method of making a filter aid composition may include providing a first silica-based filter aid having a first particle size distribution, providing a second silica-based filter aid having a second particle size distribution, and blending the first silica-based filter aid with the second silica-based filter aid to form the filter aid composition. A method of filtering a fluid may include providing a filter aid composition including a first acid-treated silica-based filter aid and a second acid-treated silica-based filter aid and filtering the fluid through the filter aid composition. The filter aid composition may have a multimodal particle size distribution such that the first particle size distribution has a d50 greater than the second particle size distribution.

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Номер записи: 8
13-02-2020 дата публикации

COLD COFFEE BREWING SYSTEM AND METHOD

Номер: US20200045989A1
Автор: Janson Dan, Pabst Dan
Принадлежит:

A coffee brewing system and method brew hot coffee at an elevated temperature by mixing coffee grounds with hot water, filtering the hot coffee to remove at least some of the coffee grounds from the hot coffee to form filtered hot coffee, and rapidly cooling the filtered hot coffee to reduce a temperature of the filtered hot coffee to form cooled coffee. The coffee optionally may be mixed with a gas, such as nitrogen, prior to serving the cooled coffee. The system and method can rapidly produce cold coffee in large amounts without diluting the coffee in water or ice, or waiting for the coffee to cool in a refrigerated environment. 1. A system comprising:a brewing tank configured to receive coffee grounds and water, the coffee grounds mixed with the water at an elevated temperature to brew hot coffee in the brewing tank;one or more filters configured to filter the hot coffee to remove at least some of the coffee grounds from the hot coffee to form filtered hot coffee;a heat exchanger configured to rapidly cool the filtered hot coffee without diluting the filtered hot coffee to reduce a temperature of the filtered hot coffee by at least one hundred forty degrees within five minutes to form cooled coffee; andone or more conduits fluidly coupling the brewing tank and the heat exchanger.2. The system of claim 1 , wherein the brewing tank is configured to hold the coffee grounds with the hot water at the elevated temperature above room temperature.3. The system of claim 1 , wherein the heat exchanger is configured to rapidly cool the filtered hot coffee to reduce temperature of the filtered hot coffee from at least 180 degrees Fahrenheit to no warmer than forty degrees Fahrenheit.4. The system of claim 1 , wherein the one or more filters include a filter body disposed inside the brewing tank.5. The system of claim 1 , wherein the one or more filters also include an inline filter disposed in series with the filter body subsequent to the hot coffee being filtered by the ...

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Номер записи: 9
25-02-2016 дата публикации

CONTAINER END CLOSURE WITH AN INTEGRAL FLUID CHANNEL

Номер: US20160052668A1
Автор: Gatewood Erik E., Jacober Mark A.
Принадлежит: BALL CORPORATION

An end closure for food and beverage containers is provided that comprises a novel center panel for collecting and distributing fluids and solids into a pour opening of the end closure. The fluids and solids may be juice and fruit or vegetable pieces. The end closure may further comprise a novel pull tab for assisting in the collection and distribution of the fluids and solids into the pour opening of the end closure. In one embodiment, the center panel comprises a catch basin and a luge for collecting and directing fluids and solids into the pour opening. 1. A metallic end closure for directing fluid into a pour opening of a container , comprising:a peripheral curl which is adapted for interconnection to a neck of the container;a chuck wall extending downwardly from said peripheral curl;a countersink interconnected to a lower end of said chuck wall;an inner panel wall extending upwardly from an interior portion of said countersink;a center panel interconnected to an upper portion of said inner panel wall;a score line in said center panel which defines a pour opening;a pull tab operably interconnected to said center panel at an interconnection point, said pull tab comprising a nose and a tail opposite said nose; anda luge having a first end and a second end extending into a portion of said pour opening, wherein said lowermost portion of said center panel is positioned above a lowermost portion of said luge, and wherein the fluid is directed through said luge and into said pour opening of the container.2. The metallic end closure of claim 1 , wherein said pull tab further comprises one or more embossed forms positioned between said tail and said interconnection point.3. The metallic end closure of claim 1 , further comprising a deboss area in said center panel claim 1 , wherein at least a portion of said luge is positioned in said deboss area.4. The metallic end closure of claim 3 , further comprising a catch basin in at least one of said center panel and said deboss ...

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Номер записи: 10
04-03-2021 дата публикации

Reduced Calorie Food Product and Methods of Making

Номер: US20210059279A1
Автор: Casasnovas Johnny, Chung Yongsoo, Gonzalez Juan, Havlik Steven, Mathews Jeffrey D., Yi Taehyung
Принадлежит:

A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid. 1. A method for isolating juice fractions , the method comprising:reducing a molecular weight of sugars in a clarified juice fraction to form reduced molecular weight sugars; andseparating the clarified juice fraction into a high molecular weight nutrient (HMWN)-rich fraction and a HMWN-depleted fraction, wherein the HMWN-rich fraction contains a greater amount of sucrose than the HMWN-depleted fraction.2. The method of further comprising separating a juice stream into the clarified juice fraction and a solids-rich fraction.3. The method of further comprising bio-converting sugars present in the HMWN-rich fraction to non-digestible oligosaccharides.4. The method of further comprising combining the HMWN-rich fraction with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.5. A method for producing a juice product comprising:providing a feed juice;processing the feed juice to selectively separate high molecular weight nutrients to produce a HMWN-rich juice fraction;bioconverting sugars present in the HMWN-rich fraction to form a HMWN-rich, sucrose-reduced fraction.6. The method of wherein the bioconverting includes hydrolyzing sucrose claim 5 , forming oligosaccharides claim 5 , or a combination of hydrolyzing sucrose and forming oligosaccharides.7. The method of further comprising separating the feed juice into a solids-rich fraction and a clarified ...

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Номер записи: 11
04-03-2021 дата публикации

SYSTEMS AND METHODS COMPRISING PERMANGANATE FOR IMPROVED PRESERVATION AND YIELD OF CROPS AND RELATED GOODS

Номер: US20210062278A1
Автор: Boll John, Ihli Sam, Sanders John
Принадлежит:

Preferred embodiments of the present invention comprise the optional application of concentrations of an aqueous permanganate solution, such as an approximately 0.01% to approximately 50% liquid permanganate solution and preferably comprising approximately 20% sodium permanganate dosed at approximately 1 ppm to approximately 100 ppm to harvested sugar crops, such as sugarcane, sugar beets, and sweet sorghum, at one or more of the sugar processing steps for the crops. The steps where the liquid sodium permanganate may optionally be applied include at a sugar crop cutting step, a sugar crop conveying step, a sugar juice extraction step, a sugar juice clarifying step, and a clarifier muds filtration step. The application of liquid sodium permanganate in the processing of sugar from sugar crops results in reduced equipment fouling, reduced loss in juice purity, reduced scale formation, decreased turbidity in clarified juices, increased sugarcane processing rates, reduced sugar crop production costs, increased sugar product yield, and increased production capacity. 1. A method for improving production of sugar from sugar crops , the method comprising the steps of:(i) preparing a sugar crop to form a prepared sugar crop for milling in a sugar mill to extract sugar therefrom;(ii) optionally applying a first application of an aqueous permanganate solution to the prepared sugar crop;(iii) conveying the prepared sugar crop to the sugar mill;(iv) optionally applying a second application of the aqueous permanganate solution to the prepared sugar crop as the prepared sugar crop is being conveyed to the sugar mill;(v) processing the prepared sugar crop in a tandem mill of the sugar mill to form a processed sugar crop;(vi) optionally applying a third application of the aqueous permanganate solution to the processed sugar crop at the tandem mill and/or to the imbibition water used to wash the processed sugar crop at the tandem mills;(vii) forming cush cush and extracting sugar ...

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Номер записи: 12
11-03-2021 дата публикации

ACID-TREATED FILTER AID BLEND

Номер: US20210069670A1
Автор: TANIGUCHI Jeffrey D., TIHOMIROV Larisa
Принадлежит:

A filter aid composition may include a first acid-treated silica-based filter aid having a first particle size distribution and a second acid-treated silica-based filter aid having a second particle size distribution. A method of making a filter aid composition may include providing a first silica-based filter aid having a first particle size distribution, providing a second silica-based filter aid having a second particle size distribution, and blending the first silica-based filter aid with the second silica-based filter aid to form the filter aid composition. A method of filtering a fluid may include providing a filter aid composition including a first acid-treated silica-based filter aid and a second acid-treated silica-based filter aid and filtering the fluid through the filter aid composition. The filter aid composition may have a multimodal particle size distribution such that the first particle size distribution has a d50 greater than the second particle size distribution. 1. A filter aid composition comprising:a first acid-treated silica-based filter aid having a first particle size distribution; anda second acid-treated silica-based filter aid having a second particle size distribution,{'sub': 50', '50, 'wherein the filter aid composition has a multimodal particle size distribution such that the first particle size distribution has a dof 15-30 μm and the second particle size distribution has a dof 2-10 μm.'}2. The filter aid composition of claim 1 , wherein the filter aid composition comprises from about 5 wt % to about 95 wt % of the first acid-treated silica-based filter aid.3. The filter aid composition of claim 1 , wherein the filter aid composition has a permeability in a range from about 0.05 Darcies to about 0.2 Darcies.4. The filter aid composition of claim 1 , wherein the first acid-treated silica-based filter aid has a soluble iron content less than or equal to about 20 ppm claim 1 , such as less than or equal to about 15 ppm claim 1 , less than ...

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Номер записи: 13
12-03-2015 дата публикации

SPLIT DECANTER

Номер: US20150072059A1
Автор: McDade James C., Zaczek Michael J.
Принадлежит:

There is disclosed a device to decant liquids, such as red wine, that comprises a top section having a pouring neck, removably coupled to a bottom section. In one embodiment, the top section is coupled with a threaded screw and a food grade seal there between. In various embodiments, the top and bottom sections may comprise an inorganic material, such as a glass or metal, and an organic material, such as a polycarbonate, polypropylene or polyethylene. Combinations of these materials may also be used. Methods of decanting wine using the disclosed device such as at a desired temperature are also disclosed. These methods comprises thermally treating the bottom section prior to assembly and decanting occurs. 1. A device to decant spirits and fruit-based drinks , said device comprising :a top section having a pouring neck for introducing liquids into the device, and for removing decanted liquids from the device, anda bottom section removably coupled to the top section.2. The device of claim 1 , wherein the diameter of the pouring neck is smaller than the diameter of the bottom section.3. The device of claim 1 , wherein said top section and said bottom section are coupled by a threaded screw.4. The device of claim 1 , further comprising an air-tight and/or water-tight seal between said top section and said bottom section.5. The device of claim 4 , wherein said seal comprises a food grade material chosen from a silicone claim 4 , polymeric claim 4 , co-polymeric claim 4 , or terpolymeric material.6. The device of claim 1 , wherein at least one of said top section or said bottom section of said device is made from an inert claim 1 , inorganic material.7. The device of claim 6 , wherein said inert claim 6 , inorganic material comprises glass.8. The device of claim 1 , wherein at least one of said top section or said bottom section of said device is made from an organic material.9. The device of claim 1 , wherein said organic material is a polycarbonate material.10. The ...

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Номер записи: 14
17-03-2016 дата публикации

ICE SEQUESTERING CONTAINER ASSEMBLY

Номер: US20160073806A1
Автор: Heaton Danny A.
Принадлежит:

An ice sequestering container assembly includes a vessel having a bottom wall and a perimeter wall that is attached to and extends upwardly from the bottom wall. The perimeter wall has an upper edge defining an access opening extending into the vessel. A screen is mounted in the vessel that traverses an interior of the vessel to define an upper portion and a lower portion within the interior. The upper portion is positioned above the screen and includes the access opening. The screen is positioned nearer to the access opening than the bottom wall. The screen has a plurality of apertures therein to allow fluid to pass through the screen. The plurality of apertures includes at least five apertures and the apertures each have an area less than 1.0 cm. The screen prevents ice from moving from the lower portion into the upper portion when the ice is positioned in the bottom section and the vessel is filled with a fluid. 1. An ice cube isolating container assembly comprising:a vessel having a bottom wall and a perimeter wall being attached to and extending upwardly from said bottom wall, said perimeter wall having an upper edge defining an access opening extending into said vessel;{'sup': '2', 'a screen being mounted in said vessel, said screen traversing an interior of said vessel to define an upper portion and a lower portion within said interior, said upper portion being positioned above said screen and including said access opening, said screen being positioned nearer to said access opening than said bottom wall, said screen having a plurality of apertures therein to allow fluid to pass through said screen, said plurality of apertures including at least five apertures, said apertures each having an area less than 1.0 cm; and'}wherein said screen is configured to prevent ice from moving from said lower portion into said upper portion when the ice is positioned in said bottom section and said vessel is filled with a fluid.2. The ice cube isolating container assembly ...

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Номер записи: 15
25-03-2021 дата публикации

CARROT JUICE CONCENTRATE

Номер: US20210084941A1
Автор: HOECK Hendrik, KIESSLICH Anke, VOLKERT Marcus
Принадлежит:

A carrot concentrate having a. between 0.115 and 0.25 wt. % Carotenoid (relative to the total weight of the carrot concentrate); b. between 7-24 wt. % edible oil (relative to the total weight of the carrot concentrate); c. between 20 and 75 wt. % (DM) of sugars (relative to the dry matter of the carrot concentrate); wherein the dry matter content of the carrot concentrate ranges between 40 and 75 wt. % relative to the total of the concentrate, wherein the wt. % (DM) means the wt. % of the component relative to the dry matter content, wherein the ratio of edible oil to carotenoids ranges between 40 and 210, and wherein the carrot concentrate has a color diluted in yoghurt, at dosage equivalent to a carotenoid concentration of 0.3795 mg/100 g, wherein the color is defined in the CIELAB color space, and wherein the color is described by a L*-value ranging between 93 and 98, an a*-value ranging between −2.5 and +1.0, and a b*-value ranging between 21.5 and 30. A process for making the carrot concentrate and food products containing the carrot concentrate. 1. A carrot concentrate comprisinga. between 0.115 and 0.25 wt. % Carotenoid (relative to the total weight of the carrot concentrate);b. between 7-24 wt. % edible oil (relative to the total weight of the carrot concentrate);c. between 20 and 75 wt % (DM) of sugars (relative to the dry matter of the carrot concentrate);wherein the dry matter content of the carrot concentrate ranges between 40 and 75 wt. % relative to the total of the concentrate,wherein the wt. % (DM) means the wt. % of the component relative to the dry matter content,wherein the ratio of edible oil to carotenoids ranges between 40 and 210,and wherein the carrot concentrate has a color diluted in yoghurt, at dosage equivalent to a carotenoid concentration of 0.3795 mg/100 g (carotenoids measured following: SOP M939-modified SGS method of DIN EN 12823-2), wherein the color is defined in the CIELAB color space, and wherein the color is described by a L*- ...

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Номер записи: 16
14-04-2016 дата публикации

HUNGER MINIMIZED JUICE FASTING SYSTEM

Номер: US20160100615A1
Автор: Narasimhan Dave, Narasimhan Sudarshan
Принадлежит:

The hunger minimized fasting system relies on providing a blood glucose level at all times in the range of 5 to 10 mM, satisfying glucose needs of the brain and metabolizing blood glucose through anaerobic glycolysis to release ATP at the extramitocontrial portion of the cell. Consuming only solid free nutrient liquids eliminates brain hunger response. Liquids consumed during fasting include solid filtered vegetable soup and clear fruit juices of 8 to 12 ounces taken every 2 to 4 hours having calorie deficiency of 600 to 1400 as compared to minimal daily calorie requirements for an adult. Fat released from storage is metabolized by ATP produced by glycolysis at the extramitocontrial location and enters the interior of the mitochondria, enabling the TCA cycle. Weight loss observed during fasting is about one half to one pound per day. 1) A hunger minimized fasting system , comprising:a) preparing a fasting person for 3 to 5 days prior entering a fasting phase;b) providing liquefied vitamin and mineral supplement on a daily basis enabling production of numerous enzymes for use in glycolysis, the process of conversion blood glucose to pyruvic acid and adenosine triphosphate (ATP) as well as beta oxidation of fats in the TCA (Kreb) cycle;c) providing on a daily basis juices, clear solid free vegetable soup of 8 to 12 ounces every 2 to 4 hours during waking hours representing a caloric intake of only 800 to 1200 calories representing a deficit of 600 to 1400 calories, maintaining blood glucose levels in the range of 5 to 10 mM (90 to 180 mg/dL), preventing the onset of hunger sensing mechanism present in the brain hypothalamus and brain stem preventing or minimizing the hunger sensation of the fasting person;d) said clear solid free vegetable soup formed by lightly cooking vegetables in water at a temperature of about 80° C. to 95° C. to extract vitamins and minerals and micro nutrients and filtering out all solid material;e) the blood glucose entering anaerobic ...

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Номер записи: 17
26-03-2020 дата публикации

Compositions and Methods for Reducing Sugar Content in Juices

Номер: US20200093159A1
Автор: Carder Gary D., Handrick Lisa, McLean Kyle, Parcon Jason Casuga, Rivera Teodoro
Принадлежит:

Juice beverages are disclosed. The juice beverages include a juice base, a first lower-calorie liquid and a second lower-calorie liquid. The juice beverage has fewer calories per serving than the juice base alone, yet retains an organoleptic attribute profile that is similar to the organoleptic attribute profile of the juice base. 1. A juice beverage comprising:from about 40 wt. % to about 85 wt. % of a juice base having a Brix value from about 7.5° Bx to about 25° Bx, wherein the juice base comprises at least one fruit juice;from about 5 wt. % to about 35 wt. % of a first liquid, wherein the first liquid is a juice and has a Brix value from about 2° Bx to about 7° Bx; andfrom about 3 wt. % to about 30 wt. % of a second liquid, wherein the second liquid is a juice and has a Brix value from about 1° Bx to about 6° Bx;wherein the fruit juice differs from each of the first liquid and the second liquid, the second liquid differs from the first liquid, and the Brix value of the second liquid is lower than the Brix value of the first liquid.2. The juice beverage of claim 1 , wherein a weight ratio of the first liquid to the second liquid is from about 10:1 to about 1:1.3. The juice beverage of claim 1 , wherein the at least one fruit juice is selected from the group consisting of apricot claim 1 , apple claim 1 , orange claim 1 , melon claim 1 , grapefruit claim 1 , lemon claim 1 , lime claim 1 , tangerine claim 1 , tangelo claim 1 , kumquat claim 1 , mango claim 1 , pear claim 1 , peach claim 1 , pineapple claim 1 , cranberry claim 1 , banana claim 1 , papaya claim 1 , passion fruit claim 1 , grape claim 1 , strawberry claim 1 , raspberry claim 1 , currant claim 1 , blueberry claim 1 , blackberry claim 1 , acai claim 1 , lychee claim 1 , kiwi claim 1 , pomegranate claim 1 , aronia claim 1 , and a green juice.4. The juice beverage of claim 1 , wherein the at least one fruit juice is orange juice.5. The juice beverage of claim 1 , wherein the juice base is a green juice.6. ...

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Номер записи: 18
16-04-2015 дата публикации

BIOLOGICAL CONTROL OF CROWN GALL DISEASE ON GRAPEVINES

Номер: US20150105255A1
Автор: Burr Thomas J., Zheng Desen
Принадлежит: CORNELL UNIVERSITY

Derivatives of strain F2/5 are disclosed. These derivatives were generated following homologous recombination with an internal fragment of targeted genes resulting in gene disruption by insertion of a copy of suicide vector pVIK165. The genes disrupted were F-avi5813 encoding a phosphopantetheinyltransferase, F-avi4329 encoding an aminotransferase and F-avi0838 (rirA) encoding an iron responsive transcriptional regulator. Such derivatives control crown gall on grapevines. In addition, these derivatives did not induce roots necrosis but enhanced root development and callus formation. On young stem explants, it was shown as well that the F2/5 derivatives are necrosis-negative. 1Agrobacterium vitis. An isolated , necrosis-minus , derivative of strain F2/5 , said derivative retaining crown gall biological control.2A. vitis. The bacterium of claim 1 , wherein a gene encoding phosphopantetheinyl transferase (PPTase) of said F2/5 is inactivated.3. The bacterium of claim 1 , wherein PPTase expression is diminished or abrogated.4A. vitis. The bacterium of claim 2 , wherein said PPTase is a homolog of S4 (avi5813).5A. vitis. The bacterium of claim 1 , wherein a gene encoding an aminotransferase of said F2/5 is inactivated.6. The bacterium of claim 1 , wherein aminotransferase expression is diminished or abrogated.7A. vitis. The bacterium of claim 5 , wherein said aminotransferase is a homolog of S4 (avi4329).8A. vitis. The bacterium of claim 1 , wherein a gene encoding an iron response regulator of said F2/5 is inactivated.9. The bacterium of claim 1 , wherein iron response regulator expression is diminished or abrogated.10A. vitis. The bacterium of claim 8 , wherein said iron response regulator is a rirA homolog of S4 (avi0838).11. The bacterium of claim 1 , wherein said crown gall biological control is regulated by one or more genes encoding an ATP-dependent caseinolytic protease claim 1 , a non-ribosomal peptide synthase claim 1 , a polyketide synthase or one or more genes ...

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Номер записи: 19
29-04-2021 дата публикации

Fermented whey beverage and method of making the same

Номер: US20210120833A1
Автор: Adam D. Kaye, Jeremy Kaye
Принадлежит: Spare Food Co

A method of stabilizing a fermented beverage and controlling an alcohol content within the fermented beverage are provided. A method of stabilizing the fermented beverage may include fermenting a beverage base to produce the fermented beverage. The fermented beverage may be filtered to remove residual yeast within the fermented beverage.

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Номер записи: 20
29-04-2021 дата публикации

FERMENTED WHEY BEVERAGE AND METHOD OF MAKING THE SAME

Номер: US20210120835A1
Автор: Kaye Adam D., Kaye Jeremy
Принадлежит:

A fermented beverage and method for producing the same are provided. A method of producing a fermented beverage may include providing acid whey. The acid whey may be fermented. Fermentation of the acid whey may be arrested. Flavoring may be added to the fermented acid whey. 1. A beverage comprising:fermented acid whey; andan added flavoring.2. The beverage according to claim 1 , wherein the fermented acid whey is produced by fermenting an acid whey by-product of filtered yogurt production.3. The beverage according to claim 2 , wherein fermenting the acid whey includes combining the acid whey with yeast and a sweetener to the acid whey4. The beverage according to claim 2 , wherein fermenting the acid whey generates lactic acid bacteria within the fermented acid whey.5. The beverage according to claim 1 , wherein the fermented acid whey is fermented to achieve an alcohol content of less than about 0.5% alcohol by volume (ABV).6. The beverage according to claim 5 , wherein the beverage is pasteurized to arrest a fermentation process to achieve the alcohol content.7. The beverage according to claim 1 , wherein the added flavoring is combined with the fermented acid whey after fermentation of an acid whey.8. The beverage according to claim 1 , wherein the added flavoring includes a combination of one or more of fruit-based flavorings claim 1 , vegetable-based flavorings claim 1 , herb-based flavorings claim 1 , berry-based flavorings claim 1 , botanical-based flavorings claim 1 , and spice-based flavorings.9. The beverage according to claim 8 , wherein the fruit-based flavorings include a fruit puree.10. The beverage according to claim 1 , wherein the beverage is filtered to remove residual yeast.11. The beverage according to claim 1 , wherein the beverage is filtered to reduce suspended sediment.12. The beverage according to claim 1 , wherein the beverage is filtered to at least partially clarify the beverage.13. The beverage according to claim 1 , further comprising ...

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Номер записи: 21
02-04-2020 дата публикации

Method for processing raw sugarcane maximizing the preservation of policosanols during production of a natural sugarcane juice-based product

Номер: US20200101129A1
Автор: Jorge Enrique GONZALEZ ULLOA
Принадлежит: Cane Juice Company LLC

A method for processing sugarcane juice from raw sugarcane stalks to produce various forms of a natural sugarcane juice product preserves policosanols naturally occurring in the raw sugarcane stalks, resulting in policosanol-rich natural sugarcane juice-based products such as a drinking beverage, a concentrated sweetening agent, and a nutraceutical product. The method may include steps of providing sugarcane stalks having high policosanol concentrations; extracting sugarcane juice from the sugarcane stalks via a series of roller mills; filtering the extracted sugarcane juice; stabilizing the pH of the juice in a non-acidic solution of calcium hydroxide; flocculating the sugarcane juice to remove undesirable impurities; optionally, evaporating the sugarcane juice to form a policosanol-rich sugarcane juice concentrate and extracting the sugarcane juice concentrate from the evaporator.

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Номер записи: 22
25-04-2019 дата публикации

PRODUCTION OF ADDITIVE FREE HAZELNUT BEVERAGE

Номер: US20190116824A1
Автор: BORCAKLI Mehlika, ÖZTÜRK Bengü, ÖZTÜRK Tarik, SEYHAN Ferda
Принадлежит: TUBITAK

A beverage preparation method, including the following steps: grinding natural hazelnut kernels and water together in a bladed grinder at room temperature; removing sediments by filtering through a sieve with a mesh size of 0.5 mm to obtain a filtrate; cooking the filtrate in a pressurized cooking vessel at 110-150° C., for 1 second to 20 minutes; removing sediments formed after cooking by a centrifuge to obtain a sediment-free liquid. The beverage preparation method solves the stability problems by a heat treatment under pressure and centrifugation steps without using food additives and by the heat treatment under pressure with sugar addition to the product gives it a special flavour. 1. A beverage preparation method , comprising the following steps:a. grinding natural hazelnut kernels and water together in a bladed grinder at room temperature;b. removing sediments by filtering through a sieve with a mesh size of 0.5 mm to obtain a filtrate;c. performing a heat treatment to cook the filtrate in a pressurized cooking vessel at 110-150° C., for 1 second to 20 minutes;d. removing sediments formed after cooking by a centrifuge to obtain a sediment-free liquid.2. The beverage preparation method according to claim 1 , wherein the heat treatment in step c is applied at 120° C. for five minutes.3. The beverage preparation method according to claim 1 , further comprising the step of adding glucose or fructose containing substances to the sediment-free liquid obtained in step d to obtain a sugar-containing liquid.4. The beverage preparation method according to claim 3 , wherein the glucose or fructose containing substances are selected from the group consisting of glucose syrup claim 3 , fructose containing glucose syrup claim 3 , fructose syrup claim 3 , and natural products such as honey or molasses.5. The beverage preparation method according to claim 3 , wherein each of the glucose or fructose containing substances is sucrose.6. The beverage preparation method according ...

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Номер записи: 23
12-05-2016 дата публикации

APPARATUS AND PROCESSES FOR EXTRACTING AND DISTRIBUTING READY TO DRINK BEVERAGES

Номер: US20160128373A1
Автор: Costelow Jill Elaine, Garibay Fernando, Verwey Emily
Принадлежит:

An apparatus and processes for extracting juices from produce and efficiently distributing the juices are presented. The apparatus and processes are generally directed to a process that involves receiving and handling of produce; sorting and trimming the produce; weighing and batching the produce; disinfection of the produce; extraction of juice from the produce using a screw type press; filtration of the juice; mixing/blending of juice, packaging the final juice in bulk bags, where all the steps are performed in the refrigerated state at which the produce was received. Using bulk bags for packaging and subjecting the bulk bags to High Pressure Processing ensures food safety and significantly reduces the cost of distribution to remote locations worldwide. Bottling may be performed at the remote locations prior to local distribution.

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Номер записи: 24
23-04-2020 дата публикации

ACID-REDUCING BEVERAGE FILTER AND METHOD OF PRODUCING SAME

Номер: US20200122195A1
Автор: Gray Frederick Scott, Lauto Michele Rama, Quill Tyler, Stansell Aaron Payne, Votaw Lucas Robert
Принадлежит:

The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water. 1. An acid-reducing filter comprising: the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1;', 'the mineral blend layer is free of soluble halide or hydroxide salts of alkali or alkaline earth metals; and', 'the mineral blend layer is insoluble in water., 'a mineral blend layer deposited to a filter substrate, wherein2. The acid-reducing filter of claim 1 , wherein the calcium carbonate is present in an amount from about 25 wt % to about 40 wt % of the mineral blend layer.3. The acid-reducing filter of claim 2 , wherein the magnesium carbonate is present in an amount from about 60 wt % to about 75 wt % of the mineral blend layer.4. The acid-reducing filter of claim 3 , wherein the magnesium carbonate and calcium carbonate of the mineral blend layer are present in approximate amounts of 66 wt % and 33 wt % claim 3 , respectively claim 3 , and wherein the acid-reducing filter comprises a filter permeability of about 2.7×10cm.5. The acid-reducing filter of claim 3 , wherein the mineral blend layer further comprises insoluble fiber materials selected from the group consisting of virgin bleached cellulose fibers claim 3 , virgin unbleached cellulose fibers claim 3 , recycled unbleached cellulose fibers claim 3 , hemp claim 3 , synthetic fibers claim 3 , nylon claim 3 , biofibers claim 3 , or mixtures of two or more thereof.6. The acid-reducing filter of claim 1 , wherein the acid-reducing filter further comprises one or more coating layers.7. The acid-reducing filter of claim 6 , ...

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Номер записи: 25
03-06-2021 дата публикации

APPARATUS AND METHOD FOR PROCESSING ORGANIC BAMBOO LEAF EXTRACT PRODUCTS

Номер: US20210161989A1
Автор: Wilkie Jacqueline, Wilkie Louise
Принадлежит:

The embodiments disclose a method including harvesting fresh bamboo leaves from an organic certified bamboo forest, using hot air to sterilize and dry bamboo leaves, shredding and packing the dry bamboo leaves, mixing sterilized water steam and the shredded dry bamboo leaves for extracting the dry bamboo leaves essence into a bamboo leaf condensate, filtering the bamboo leaf condensate through sterile filters and devices, mixing in purified water and additives to the filtered bamboo leaf condensate for creating bamboo leaf extract based products for human consumption and use, and packaging the bamboo leaf extract based products including bottled beverages, cosmetics, pharmaceuticals, and foods, food additives and dietary supplements. 120-. (canceled)21. An apparatus , comprising:a bamboo beverage safe for human consumption including bamboo leaf extract, purified water, natural flavorings and sweeteners;wherein the bamboo leaf extract is produced from shredded bamboo leaves that are treated with high temperature steam to create bamboo leaf essence vapors that are cooled to condense the bamboo leaf essence vapors into a liquid bamboo leaf condensate, wherein the liquid bamboo leaf condensate is homogenized and flash pasteurized to maintain a sterilized aseptic condition of the bamboo leaf condensate mixture, wherein the sterilized liquid bamboo leaf condensate mixture is passed through micro filters with filtration capabilities within a range of 2 to 0.2 microns, wherein the filtered liquid bamboo leaf condensate is mixed with the purified water and natural flavorings, sweeteners and additives and wherein when the liquid bamboo leaf condensate and the purified water are mixed with the natural flavorings, sweeteners and additives, a pH level of the mixture is regulated to be within a range of 6-9.221. The apparatus of claim , wherein the sterilized liquid bamboo leaf condensate mixture is sterilized and homogenized to prevent contamination caused by harmful bacteria , ...

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Номер записи: 26
09-05-2019 дата публикации

System and method for processing raw sugarcane maximizing the preservation of policosanols during production of a shelf stabile potable cholesterol-reducing product

Номер: US20190134137A1
Автор: Jorge E. Gonzalez
Принадлежит: Cane Juice Company LLC

A method/process is provided for extracting and processing sugarcane juice from sugarcane stalks to produce a shelf-stable natural juice product preserving policosanols naturally-occurring in raw sugarcane sticks. The method includes steps of: providing sugarcane stalks having a high sucrose level; extracting sugarcane juice from the sugarcane stalks using a roller mill apparatus; filtering the extracted sugarcane juice through a screen filter; stabilizing the pH of the juice in a non-acidic solution of calcium hydroxide to a pH level in the range of 7.4 to 7.6; flocculating the sugarcane juice with a mixture of water and at least one natural flocculate product; evaporating the sugarcane juice to form a sugarcane juice concentrate having a Brix in the range of 50° Bx to 60° Bx; and extracting the sugarcane juice concentrate from the evaporator, while maintaining a maximum sugarcane juice temperature never exceeding 70° C. throughout the process.

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Номер записи: 27
04-06-2015 дата публикации

SAP AND LOW ACID FRUIT JUICE AND LOW ACID VEGETABLE JUICE PRODUCTS

Номер: US20150150296A1
Автор: Cugnasca Paolo, Farrell Michael L.
Принадлежит: FERONIA FORESTS, LLC

A beverage having an extended shelf life and process for the manufacture thereof in which a tree sap or low acid fruit juice or low acid vegetable juice is optionally adjusted to a standard pre-determined Brix value and then subjected to either (a) ultra-high temperature (UHT) pasteurization followed with aseptic packaging or (b) packaging followed by UHT. Additional sap and/or juice products having extended shelf life are also disclosed and claimed. 1. A method of preparing a composition suitable for ingestion by a human comprising [ [{'i': Acer', 'Acer mono, '(i) sap other than the sap of and'}, {'i': 'Betula', '(ii) sap,'}], '(1) a tree sap selected from the group consisting of'}, '(2) a low acid fruit juice,', '(3) a low acid vegetable juice, and', '(4) mixtures thereof,', 'said low-acid fruit juice and said low acid vegetable juice having a pH of from about 4.9 to about 7.0;, '(A) a first component selected from the group consisting of'}(B) an optional second component selected from one or more additional ingestible flavorings,(C) an optional third component selected from one or more additional sweeteners, and(D) an optional fourth component which is water which is separate from the water naturally present in the tree sap or low acid juice that is naturally present in said first component on a product-by-product basis;said method consisting essentially of(a) obtaining said first component;(b) optionally subjecting said first component to a filtration step; (i) ultraviolet (UV) sterilization,', '(ii) low temperature pasteurization, and', '(iii) one or more of micro and nano filtration;, '(c) optionally subjecting said first component to one or more partial sterilization processes selected from'}d) optionally adjusting the result of steps (a), (b), or (c) to a standard predefined Brix value;e) optionally adding additional flavorings;f) optionally adding an additional sweetener; and (1) an ultra-high temperature pasteurization step followed by aseptic packaging or ...

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Номер записи: 28
04-06-2015 дата публикации

Sediment filter

Номер: US20150150405A1
Автор: Bruce D. Burrows
Принадлежит: REMINGTON DESIGNS LLC

The sediment filter includes a generally three-sided pocket having one or more mesh screens forming the bottom and/or side surfaces for filtering sediment or other particulate in a brewed beverage being dispensed from a coffee brewer or the like. The filter selectively attaches to a portion of the carafe such as the lid or upper open rim and is positioned to filter brewed beverage flowing through an inlet port or passageway into the carafe reservoir. The mesh screens permit flow-through of the brewed beverage while simultaneously trapping or capturing suspended particles therein.

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Номер записи: 29
11-06-2015 дата публикации

System and Method for Straining a Beverage

Номер: US20150157049A1
Автор: Fogelin Eric, Fogelin Jodi M.
Принадлежит: ERJO DESIGNS, LLC

A system for beverage preparation, and methods for manufacturing and using same. The system includes a container defining a container cavity having a cavity top and bottom end and a plunger assembly configured to translate within the container cavity between the cavity top and bottom end. The plunger assembly can include a shaft having a shaft top and bottom end, a straining body disposed at the shaft bottom end and having a strainer top and bottom end and a strainer bottom surface, and a scraper assembly rotatably coupled about the strainer bottom end and configured to rotatably scrape the strainer bottom surface. 1. A system for preparing beverages comprising:a container defining a container cavity having a cavity top and bottom end; and a shaft having a shaft top and bottom end;', 'a straining body disposed at the shaft bottom end and having a strainer top and bottom end and a strainer bottom surface; and', 'a scraper assembly rotatably coupled about the strainer bottom end and configured to rotatably scrape the strainer bottom surface., 'a plunger assembly configured to translate within the container cavity between the cavity top and bottom end, the plunger assembly including2. The system for preparing beverages of claim 1 , further comprising a lid configured to couple about the cavity top end to generate a seal between the container and the lid.3. The system for preparing beverages of claim 2 , wherein the lid further comprises:a lid orifice defined by the lid that provides a passage into the container cavity when the lid is coupled about the cavity top; anda shaft passage defined by the lid, through which the shaft extends and is operable to translate.4. The system for preparing beverages of claim 3 , further comprising a lid cavity defined by a top rim claim 3 , the shaft and lid orifice disposed within the lid cavity.5. The system for preparing beverages of claim 1 , wherein the strainer body defines a gasket seat about a circumference of the strainer body ...

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Номер записи: 30
21-08-2014 дата публикации

Preparation and Incorporation of Co-Products into Beverages to Achieve Metabolic and Gut Health Benefits

Номер: US20140234476A1
Автор: Balasubramanian Sundar, Bordenave Nicolas, Harkness Laura, Hitchcock Bryan William, Hsieh MongJan, II William B., Jordan Rachel Lisa, Mathews Jeffrey David, Rivera Teodoro, Saunders Caroline, Shin Jin-E, Small, Wilson Alissa
Принадлежит: PEPSICO, INC.

Co-products from juice extraction, in particular for use in beverage and food products to enhance the metabolic and gut health benefits, including an enhanced feeling of satiety, a reduction of postprandial glucose response, reduction of postprandial insulin response, an increased fermentability by colonic microlfora, an increase short-chain fatty acid production in the colon provided to the consumer are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight. 1. A beverage comprising:a liquid; anda co-product from juice extraction, wherein the co-product comprises a number average particle size of between 0.1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight;wherein upon consumption by an individual confers a metabolic health benefit to the individual relative to a beverage composition not including the co-product.2. The beverage of wherein the metabolic and gut health benefit is selected from the group consisting of: a strong satiating effect on appetite claim 1 , reduction of postprandial glucose response claim 1 , reduction of postprandial insulin response claim 1 , increased fermentability by colonic microlfora claim 1 , increased short-chain fatty acid production claim 1 , and combinations thereof.3. The beverage of claim 1 , wherein the liquid comprises a liquid selected from the group consisting of water claim 1 , carbonated water claim 1 , a juice claim 1 , a serum claim 1 , a juice concentrate claim 1 , a clarified juice claim 1 , a single strength juice claim 1 , a not from concentrate juice claim 1 , a fruit or vegetable water claim 1 , a puree claim 1 , a nectar and combinations thereof. ...

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Номер записи: 31
14-05-2020 дата публикации

Faucet-Mounted Beverage Filter

Номер: US20200147526A1
Автор: Kristjan Olafsson
Принадлежит: Helix Spirits LLC

A beverage filter includes a central base mount that is mounted on a faucet tower and through which liquid from a liquid source flows. A cylindrical filter is mounted on the base mount and is configured to receive the liquid therefrom. A cylindrical transparent sight glass is disposed around the cylindrical filter. A top cap is mounted on the sight glass so that the top cap, the base mount, the filter and the sight glass define a cylindrical void that is viewable through the sight glass and into which liquid passes after it has been filtered. A faucet is in fluid communication with the cylindrical void through the base mount and is configured to pour liquid after it has been filtered.

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Номер записи: 32
24-06-2021 дата публикации

HUMIC AND FULVIC BLACK WATER BASED BEVERAGE FOR HUMAN CONSUMPTION

Номер: US20210188664A1
Автор: Wilkie Jacqueline, Wilkie Louise
Принадлежит:

The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to benefit the health of an alcoholic beverage drinker, wherein a selection of alcohols includes vodka, tequila, gin, rum, brandy and other alcoholic spirits, wherein a selection of ingredients to add flavors includes flavorings including fruit flavorings, an artificial sweetener, and natural sweetener, wherein a selection of nutritional additive ingredients includes vitamins, minerals, fulvic acid, humic acid, ulmic acid and a purified and sanitized black water with humic acid and fulvic acid molecules in a mixed solution, and wherein bottling includes a bottling electronic monitoring, at least one control network, at least one bottling quality control process and a bottling labeling and packaging process and devices. 120-. (canceled)21. A method for producing a black colored alcoholic beverage , comprising:providing testing and control devices to an alcoholic spirit bottling process for testing and controlling bacterial and microbial growth levels to be within predetermined levels of acceptance safe for human consumption;providing an alcoholic spirit to the alcoholic spirit bottling process;mixing purified water with the alcoholic spirit during the bottling process;mixing a humate source having humic acid and fulvic acid generally recognized as safe for human consumption based on regulatory standards to the purified water and alcoholic beverage spirit, wherein the humic acid and the fulvic acid are suspended within the purified water after mixing to create a black colored mixed solution;monitoring conditions of the bottling process using at least one testing device for detecting bacterial and microbial organisms of the black colored mixed solution; andcreating a bottled black colored alcoholic beverage safe for human consumption from the ...

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Номер записи: 33
29-09-2022 дата публикации

FERMENTED BEVERAGE AND PREPARATION METHOD THEREOF

Номер: US20220304339A1
Автор: CHENG Yuliang, GUO Yahui, LIU Shengnan, PI Fuwei, Qian He, WANG Chengsheng, Wang Yue, XIE Yunfei, Xu Lin, YAO Weirong, Yu Hang
Принадлежит:

A fermented beverage and a preparation method are disclosed. The method uses ripened fruits and/or vegetables as raw materials. The method includes performing a natural ripening on a fruit and/or a vegetable at 15° C. to 30° C. for 5 days to 10 days to obtain a ripened fruit and/or vegetable; and inoculating lactic acid bacteria into the ripened fruit and/or vegetable, and performing a fermentation for 10 days to 30 days at 15° C. to 30° C. to obtain the fermented beverage. After 23 days of fermentation, the fermented beverage has a total flavonoid content up to 0.5 mg/mL to 2.0 mg/mL, which is beneficial to human health, a pH of 3.2 to 3.8 and a total titratable acidity of up to 12 mg/mL to 18 mg/mL. The fermented beverage requires a short fermentation cycle, which is beneficial to industrial production. 1. A method for preparing a fermented beverage , comprising: performing a natural ripening on a fruit and/or a vegetable at 15° C. to 30° C. for 5 days to 10 days to obtain a ripened fruit and/or a ripened vegetable; and inoculating lactic acid bacteria into the ripened fruit and/or the ripened vegetable to obtain an inoculated fruit and/or an inoculated vegetable , and performing a fermentation on the inoculated fruit and/or the inoculated vegetable for 10 days to 30 days at 15° C. to 30° C. to obtain the fermented beverage.2. The method for preparing the fermented beverage according to claim 1 , wherein the method comprises: performing the natural ripening on the fruit and/or the vegetable at 15° C. to 30° C. for 5 days to 10 days to obtain the ripened fruit and/or the ripened vegetable; beating and homogenizing the ripened fruit and/or the ripened vegetable to obtain a ripened fruit puree and/or a ripened vegetable puree; inoculating the lactic acid bacteria into the ripened fruit puree and/or the ripened vegetable puree to obtain an inoculated fruit puree and/or an inoculated vegetable puree claim 1 , and performing the fermentation on the inoculated fruit ...

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Номер записи: 34
29-09-2022 дата публикации

In-Line Fluid and Filter Sterilization Apparatus

Номер: US20220304342A1
Автор: Almeida Stephen, Kerr James
Принадлежит:

The present application for patent relates to the field of fluid sterilization and more specifically to devices for the sterilization of fluids that are held in reservoirs as well as sterilization of fluids while they are being delivered. The present application used UVC sterilization radiation to achieve sterilization. 2. The device of claim 1 , wherein the lid further comprises a shut-off switch configured to disable the UVC transmission from the at least one UVC emission source when the lid opens claim 1 , and an activation switch situated in the base that activates the UVC emission sources when the reservoir is positioned into or onto the base.3. The device of claim 2 , wherein the UVC emission sources are programmed to activate intermittently claim 2 , at various intensities and for varying lengths of time.4. A fluid sterilizing device comprising a reservoir claim 2 , comprising a lid claim 2 , a bottom and sides for containing a fluid comprised of material which is opaque to UVC radiation claim 2 , wherein the lid is comprised of at least one UVC radiation source positioned in the lid such that claim 2 , in operation claim 2 , the UVC emission source emits UVC sterilizing radiation into the interior of the reservoir and wherein the interior of the reservoir my optionally be covered with expanded PTFE.5. The device of claim 4 , wherein the at least one UVC emission source is a UVC cold cathode mercury vapor lamp claim 4 , a UVC LED or both when more than one UVC source is present and wherein the surface of the lid that is positioned inwardly to the interior of the reservoir has a UVC reflective surface.6. The device of claim 4 , wherein the lid further comprises a shut-off switch configured to disable the UVC transmission from the at least one UVC emission source when the lid opens claim 4 , and an activation switch situated in the base that activates the UVC emission sources when the reservoir is positioned into or onto the base.7. The device of claim 4 , ...

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Номер записи: 35
21-05-2020 дата публикации

FLAVORERD PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME

Номер: US20200154739A1
Автор: Havers Matthew
Принадлежит: Kings Farm Foods Limited

A flavored protein beverages include egg whites, water, a plant-based milk, a juice component, flavoring, a thickening agent, and an acidifier. The egg whites constitute a majority of the weight of the beverage and serve as the primary source of protein. The acidifier is malic acid, and the pH of the protein beverage is between about 4 and about 4.6. The pH value of 4.6 is significant because cannot grow and produce toxin below this value, whereas the taste of the beverage when the pH is below 4.0 has been found to be unacceptable. After pasteurization, the flavored beverage has a shelf life of up to about six (6) months without refrigeration and without the use of non-natural preservatives. A pH between about 4.2 and 4.3 is best to optimize taste throughout the entire shelf life. 1. A flavored protein beverage comprising:liquid egg whites comprising at least a majority of the weight of the protein beverage;water;a plant-based milk;a juice component;flavoringa thickening agent; and 'wherein the protein beverage is pasteurized, has a pH between about 4 and about 4.6 and has a shelf-life without refrigeration for up to about six months.', 'an acidifier comprising malic acid; and'}2. The protein beverage of claim 1 , wherein the pH of the protein beverage is between about 4.2 and about 4.3.3. The protein beverage of wherein the liquid egg whites are natural claim 1 , pasteurized liquid egg whites.4. The protein beverage of wherein the liquid egg whites comprises between about 50% and about 85% (w/v) of the protein beverage.5. The protein beverage of claim 1 , wherein the thickening agent is pectin.6. The protein beverage of claim 4 , wherein the malic acid comprises between about 0.8% and about 1.5% (w/v) of the protein beverage; the thickening agent is pectin and comprises between about 0.10% and about 0.30% (w/v) of the protein beverage; and the juice component is white grape juice concentrate rectified and comprises between about 3% and about 10% (w/v) of the ...

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Номер записи: 36
01-07-2021 дата публикации

METHOD FOR PRODUCING PULP-CONTAINING JUICE AND PULP-CONTAINING JUICE PRODUCED THEREBY

Номер: US20210195919A1
Автор: KANG Du Hyun, LEE Jeong Ah
Принадлежит: JADE F&B

The present disclosure relates to a method for producing pulp-containing juice, which may produce pulp-containing juice without loss of nutrients while maintaining the flavor and color of a raw material. The method includes squeezing raw material for juice to obtain juice and sterilizing the juice by non-thermal high-pressure processing. Thus, the method may inactivate microorganisms or enzymes, maintain the quality of the juice in a fresh state, and prevent the flavor and nutrients of the raw material from being lost by high-temperature sterilization. In addition, through a quick freezing process, it is possible to prevent the layer separation phenomenon from occurring, prevent the nutrients from being destroyed by temperature changes, and maintain the uniform color of the pulp-containing juice even without using a colorant. A user can conveniently drink the pulp-containing juice produced by this method while feeling the flavor of the fruit thereof without loss of nutrients. 1. A method for producing pulp-containing juice , the method comprising:(a) squeezing raw material for juice to obtain juice;(b) filling a container with the juice and then sealing the container to produce a final product;(c) sterilizing the final product by non-thermal high-pressure processing at a pressure of 3,500 to 8,000 bar for 10 to 240 seconds to obtain a sterilized product; and(d) freezing the sterilized product at a temperature of −25 to −45° C. for 6 to 24 hours.2. The method of claim 1 , wherein the raw material in step (a) is one or more selected from the group consisting of watermelon claim 1 , orange claim 1 , calamansi claim 1 , pineapple claim 1 , guava claim 1 , passion fruit claim 1 , coconut claim 1 , avocado claim 1 , purple yam claim 1 , carrot claim 1 , and beet.3. The method of claim 1 , wherein step (b) comprises filtering the juice at least once through a 50 to 300-mesh filter and then filling the container with the filtered juice.4. The method of claim 1 , wherein ...

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Номер записи: 37
08-07-2021 дата публикации

ACID-REDUCING BEVERAGE FILTER AND METHOD OF PRODUCING SAME

Номер: US20210205843A1
Автор: Gray Frederick Scott, Lauto Michele Rama, Quill Tyler, Stansell Aaron Payne, Votaw Lucas Robert
Принадлежит:

The present technology provides a method for preparing an acid-reducing filter that includes depositing a mineral blend layer to a filter substrate, where the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1, the mineral blend is free of soluble halide or hydroxide salts of alkali or alkaline earth metals, and the mineral blend layer is insoluble in water. 1. An acid-reducing filter comprising: the mineral blend layer comprises calcium carbonate and magnesium carbonate at a weight ratio of about 1:10 to about 10:1; and', 'the mineral blend layer is free of soluble halide or hydroxide salts of alkali or alkaline earth metals., 'a mineral blend layer deposited to a filter substrate, wherein2. The acid-reducing filter of claim 1 , wherein the calcium carbonate is present in an amount from about 25 wt % to about 40 wt % of the mineral blend layer.3. The acid-reducing filter of claim 2 , wherein the magnesium carbonate is present in an amount from about 60 wt % to about 75 wt % of the mineral blend layer.4. The acid-reducing filter of claim 3 , wherein the magnesium carbonate and calcium carbonate of the mineral blend layer are present in approximate amounts of 66 wt % and 33 wt % claim 3 , respectively claim 3 , and wherein the acid-reducing filter comprises a filter permeability of about 2.7×10-8 cm2.5. The acid-reducing filter of claim 3 , wherein the mineral blend layer further comprises insoluble fiber materials selected from the group consisting of virgin bleached cellulose fibers claim 3 , virgin unbleached cellulose fibers claim 3 , recycled unbleached cellulose fibers claim 3 , hemp claim 3 , synthetic fibers claim 3 , nylon claim 3 , biofibers claim 3 , or mixtures of two or more thereof.6. The acid-reducing filter of claim 1 , wherein the acid-reducing filter further comprises one or more coating layers.7. The acid-reducing filter of claim 6 , wherein the one or more coating layers comprise:a ...

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Номер записи: 38
15-07-2021 дата публикации

MACERATION COMPOSITION AND METHOD FOR PREPARING SAME

Номер: US20210212344A1
Автор: Capo-Chichi Justine, Marchal Eric Gabriel, Prevost Anne-Benoite
Принадлежит:

The invention concerns a method for preparing a maceration composition made from at least one component selected from the group comprising fruits, vegetables, plants and spices, said method comprising the following steps: Macerating the component by dipping it into water in order to have the equivalent of 15 to 80 g of component for 1 L of maceration composition, at a temperature of 15° C. to 25° C., for a period of 30 to 120 minutes, thus obtaining a solid material in a maceration; Separating the maceration from the solid material; Acidifying the maceration and/or the water to obtain a maceration composition having a pH between 3.1 and 3.5. The invention also relates to a maceration composition obtainable according to this method, wherein said maceration comprises between 20 and 40 g/L of sugar. The invention eventually relates to a bottled beverage comprising at least one maceration composition according to the invention. 1. A method for preparing a maceration composition made from at least one component selected from the group comprising fruits , vegetables , plants and spices , said method comprising the following steps:Macerating the component by dipping it into water in order to have the equivalent of 15 to 80 g of component for 1 L of maceration composition, at a temperature of 15° C. to 25° C., for a period of 30 to 120 minutes, thus obtaining a solid material in a maceration;Separating the maceration from the solid material; andAcidifying the maceration and/or the water to obtain a maceration composition having a pH between 3.1 and 3.5.2. A method according to claim 1 , wherein the maceration composition comprises an equivalent of 25 to 50 g of component for 1 L of maceration composition.3. A method according to claim 1 , wherein the separating step comprises at least one of the following steps: decanting step claim 1 , clarifying step claim 1 , and filtering step.4. A method according to claim 1 , wherein the maceration composition is further subjected to ...

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Номер записи: 39
25-09-2014 дата публикации

TOMATO DERIVED COMPOSITION CONTAINING ENHANCED LEVELS OF 5'INOSINE MONOPHOSPHATE

Номер: US20140287097A1
Автор: BATENBURG AMIR MAXIMILIAAN, Klooster Jan Roelf
Принадлежит: Conopco, Inc. d/b/a UNILEVER

The invention relates to tomato derived compositions that are produced by treating tomato products, such as tomato paste, tomato juice, tomato serum and tomato pulp, with deaminase to convert 5′AMP contained therein into 5′IMP. The taste contribution of these tomato products in end-use applications is substantially improved by this enzyme treatment. The invention also provides a process of preparing a tomato derived composition, said process comprising: providing a starting material containing at least 80% by weight of dry matter of one or more tomato derived products selected from tomato paste, tomato juice, tomato serum, tomato pulp and combinations thereof; and treating the starting material with deaminase to convert at least 30% of the 5′AMP contained therein into 5′IMP 113-. (canceled)14. A process of preparing a tomato derived composition , comprising:providing a starting material containing at least 80% by weight of dry matter of one or more tomato derived products selected from tomato paste, tomato juice, tomato serum, tomato pulp and combinations thereof;treating the starting material with deaminase to convert at least 30% of the 5′AMP contained therein into 5′IMP.15. Process according to claim 14 , wherein the starting material is treated with glutaminase to convert at least 20% of the glutamine contained therein into glutamate claim 14 ,16. Process according to claim 14 , wherein the treated starting material is heated to at least 70° C. for 10 minutes or more to inactivate the deaminase.18. Composition according to claim 17 , wherein at least 80 wt. % of the dry matter contained in the composition is derived from tomato.19. Composition according to claim 17 , wherein at least 80 wt. % of the dry matter contained in the composition is provided by a tomato product selected from tomato paste claim 17 , tomato juice claim 17 , tomato serum claim 17 , tomato pulp and combinations thereof.20. Composition according to claim 17 , wherein the composition contains ...

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Номер записи: 40
20-07-2017 дата публикации

Method and apparatus for citrus juice processing

Номер: US20170202252A1
Автор: Landgraf Thomas B., Peplow Arthur J., Waters Roger
Принадлежит:

An improved citrus juice finisher is provided for producing “thin” juice. A first aspect is an improved screen design with small perforations having diverging walls in the direction of juice moving through the screen to prevent “blinding” of the screen by entrained particles. A second aspect is a juice modulator which pulverizes the entrained particles to a desired size and viscosity. A third aspect is an improved multi-vane finisher with increased yield and capacity. 1) A citrus raw juice finisher for removing solid particles from the raw juice to produce a finished thin juice , comprisinga housinga cylindrical screen mounted in said housinginlet means for introducing said raw juice into one end of said cylindrical screen,first outlet means for receiving said solids from said inlet means of said cylindrical screen,second outlet means for receiving said juice from which some of said solid particles have been separated,means for causing said raw citrus juice inside said cylindrical screen to be urged in a direction of travel outwardly through said screen,{'sup': '2', 'wherein said cylindrical screen is formed from a metallic sheet having a thickness equal to or greater than 1.6 mm and wherein said sheet has an array of perforations formed therein, each of said perforations extending through said sheet and having walls which diverge in said direction of travel of said raw juice through said screen, each of said perforations having an entry orifice on the inside of said cylindrical screen with an area less than 0.054 mmand a second, larger exit orifice on the outer surface of said cylindrical screen, having an area more than 20% larger than said area of said entry orifice.'}whereby said divergent perforations prevent blinding thereof by said solid particles, and whereby the thickness of said cylindrical screen is sufficient to avoid the need for a support screen to maintain a uniform cylindrical shape and wherein said finished thin juice has entrained solid particles ...

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Номер записи: 41
20-07-2017 дата публикации

WATER PURIFICATION SYSTEM

Номер: US20170203986A1
Автор: Ervin Keith
Принадлежит: Titan Water Technologies, Inc.

Systems for water treatment include a preprocessing stage, an ultraviolet treatment stage, and a filtering stage. The preprocessing stage includes first and second chambers including first and second filter media. The first and second chambers include perforated plates. The first chamber and second chamber are vertically arranged in a filter tower. The ultraviolet treatment stage receives water in a plurality of reactor tanks. Each reactor tank of the plurality includes an inlet, an outlet, crystal sleeve disposed centrally to the interior of the reactor tank, and a UVC light source contained within the crystal sleeve. A controller operates the ultraviolet treatment stage to sequentially fill each reactor tank and sequentially drain each reactor tank and operates a respective UVC light source to emit UVC wavelength radiation within a respective reactor tank while water is in the respective reactor tank. 1. A water treatment system comprising: a first chamber being defined by at least one vertically oriented sidewall and a bottom defined by a perforated plate;', 'a first filter media contained within the first chamber by the at least one vertically oriented sidewall and the perforated plate of the first chamber;', 'a second chamber being defined by at least one vertically oriented sidewall and a bottom defined by a perforated plate;', 'a second filter media contained within the second chamber by the at least one vertically oriented sidewall and the perforated plate of the second chamber; and', 'a first funnel configured to receive water from the first chamber and direct the water to an outlet;', 'wherein the first chamber, second chamber, first funnel are vertically arranged in a filter tower wherein water travels through the filter tower by gravity feed sequentially through the second chamber, the first chamber, and the first funnel;, 'a preprocessing stage comprising a plurality of reactor tanks that each comprise a valve-controlled inlet and a valve-controlled ...

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Номер записи: 42
28-07-2016 дата публикации

FRUIT JUICE PROCESSING

Номер: US20160213048A1
Автор: BLASE Daniel J., THOMAS Cheriyan B.
Принадлежит:

A method of producing a reduced-calorie fruit juice beverage may include passing a fruit juice stream including non-sugar fruit juice components (fruit juice components product) and sugars through a bed of resin. Due to the resin's specific affinity for the sugar, the fruit juice is chromatographically separated into concentrated bands of the fruit juice components product and sugars that move through the bed of resin at different speeds. The concentrated band of the sugar may be withdrawn as a sugar stream from a first extraction point in the bed of resin, while the concentrated band of the fruit juice components may be withdrawn as a fruit juice components product stream from a different, second extraction point in the bed of resin. The sugar stream includes a higher concentration of the fructose, glucose, and sucrose than the feed stream, while the fruit juice components product stream includes a higher concentration of endogenous fruit juice compounds than the feed stream or the sugar stream. 1. A method of producing a reduced-calorie fruit juice beverage , comprising:passing a feed stream of a fruit juice containing endogenous compounds through a bed of resin, the endogenous compounds including sugars and non-sugar juice components, the non-sugar juice components including native free ions and pectin, the resin having an affinity for the sugars;chromatographically separating the fruit juice into concentrated bands of the non-sugar juice components and the sugars that move through the bed of resin, the concentrated band of the sugars moving at a slower speed through the bed of resin than the concentrated band of the non-sugar juice components due to a weak attraction between the resin and the sugars;withdrawing the concentrated band of the sugars as a sugar stream from a first extraction point in the bed of resin, the sugar stream including at least fructose and glucose, the sugar stream including at least 45% of the sugars in the feed stream and no more than 35 ...

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Номер записи: 43
18-07-2019 дата публикации

Method for processing raw sugarcane maximizing the preservation of policosanols during production of a natural sugarcane juice-based product

Номер: US20190216876A1
Автор: Jorge Enrique GONZALEZ ULLOA
Принадлежит: Cane Juice Company LLC

A method for processing sugarcane juice from raw sugarcane stalks to produce various forms of a natural sugarcane juice product preserves policosanols naturally occurring in the raw sugarcane stalks, resulting in policosanol-rich natural sugarcane juice-based products such as a drinking beverage, a concentrated sweetening agent, and a nutraceutical product. The method may include steps of providing sugarcane stalks having high policosanol concentrations; extracting sugarcane juice from the sugarcane stalks via a series of roller mills; filtering the extracted sugarcane juice; stabilizing the pH of the juice in a non-acidic solution of calcium hydroxide; flocculating the sugarcane juice to remove undesirable impurities; optionally, evaporating the sugarcane juice to form a policosanol-rich sugarcane juice concentrate and extracting the sugarcane juice concentrate from the evaporator.

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Номер записи: 44
09-09-2021 дата публикации

Natural Water Essence and Methods of Making the Same

Номер: US20210274811A1
Автор: Hubertus SCHUBERT, Kalpesh Gandhi, Marcelo Perez, Raymond SCHACHT
Принадлежит: Coca Cola Co

Beverage products including water collected from the condensation of fruit and vegetable juice are provided, along with methods of making the same. For example, natural fruit and vegetable flavored water beverages and method of making the same are provided.

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Номер записи: 45
31-08-2017 дата публикации

A Beverage

Номер: US20170245516A1
Автор: Guy Woodall
Принадлежит: Individual

A method of producing tea syrup comprises contacting a plant material and/or plant extract with hot water to produce a tea. The method comprises filtering the tea to produce a tea filtrate, adding sugar to the tea filtrate, and then reducing the pH of either the tea or the tea filtrate, and thereby producing a tea syrup.

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Номер записи: 46
17-09-2015 дата публикации

COMPOSITIONS AND METHODS FOR VITAMIN-RICH FERMENTATES

Номер: US20150257427A1
Автор: Hugenholtz Jeroen, Jensen Maiken Lund, Pedersen Martin Bastian, Strachotta Thilo
Принадлежит:

The principles of the present invention provide novel compositions and methods for naturally enriching beverages with multiple vitamins. The method includes fermenting beverages, such as fruit juices, in a single step with a microorganism capable of producing at least four vitamins, such as vitamin B12, vitamin K, folate, and biotin. 1. A fermented beverage composition comprising increased vitamin B12 , vitamin K , folate , and biotin relative to an unfermented equivalent beverage , wherein no exogenous vitamin B12 , vitamin K , folate , or biotin are added.2. The composition of claim 1 , wherein the fermented beverage comprises from about 1-fold to about 20-fold the recommended daily intake of vitamins B12 claim 1 , vitamin K claim 1 , folate claim 1 , and biotin.3. The composition of claim 1 , wherein the fermented beverage is a fruit juice.4. The composition of claim 3 , wherein the fruit juice is juice from a fruit selected from the group consisting of grapefruit claim 3 , cherry claim 3 , rhubarb claim 3 , banana claim 3 , passion fruit claim 3 , lychee claim 3 , grape claim 3 , apple claim 3 , orange claim 3 , mango claim 3 , plum claim 3 , prune claim 3 , cranberry claim 3 , pineapple claim 3 , peach claim 3 , pear claim 3 , apricot claim 3 , blueberry claim 3 , raspberry claim 3 , strawberry claim 3 , blackberry claim 3 , huckleberry claim 3 , boysenberry claim 3 , mulberry claim 3 , gooseberry claim 3 , prairie berry claim 3 , elderberry claim 3 , loganberry claim 3 , dewberry claim 3 , pomegranate claim 3 , papaya claim 3 , lemon claim 3 , line claim 3 , tangerine claim 3 , passion fruit claim 3 , kiwi claim 3 , persimmon claim 3 , currant claim 3 , quince claim 3 , and guava claim 3 , or combinations thereof.5. The composition of claim 1 , wherein the fermented beverage comprises from about 1% to about 80% by weight fruit juice.6. The composition of claim 1 , wherein the fermented beverage is selected from the group consisting of vegetable juice claim 1 , ...

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Номер записи: 47
27-11-2014 дата публикации

Edible Nutritional Compositions/Products Fortified with Iron (II) Mineral Sources

Номер: US20140348983A1
Автор: Yang David K.
Принадлежит: OTC Nutrition LLC

Edible compositions or products which are nutritionally supplemented with one or more iron (II) mineral sources, one or more high ferric ion reducing agents such as ascorbic acid, edible ascorbic acid salts, edible ascorbic acid esters, erythorbic acid, edible erythorbic acid salts, or edible erythorbic acid esters, an edible carboxylic acid component, such as a citric acid and malic acid component, to lower the pH of such products to about 4.5 or less (e.g., about 4.0 or less), and one or more calcium mineral sources which can be solubilized by the edible carboxylic acid component and which ameliorate the sour taste of the edible carboxylic acid component. 1. A product comprising an aqueous liquid edible nutritional composition containing:a nutritionally supplemental amount of one or more iron (II) mineral sources;one or more edible high ferric ion reducing agents in amount sufficient to measurably retard conversion of the iron (II) mineral sources from ferrous to ferric species and to form a stable high ferric ion reducing potential environment for the iron (II) mineral sources in the edible nutritional composition;an edible carboxylic acid component in an amount sufficient to lower the pH of the edible nutritional composition to about 4.5 or less; andone or more calcium mineral sources which form a can be solubilized calcium complex with by the edible carboxylic acid component in the edible nutritional composition and which are in an amount sufficient to ameliorate the sour taste of the edible carboxylic acid component.2. The product of claim 1 , wherein the edible nutritional composition contains from about 7 to 40 ppm (iron metal basis) by weight of the iron (II) mineral sources.3. The product of claim 2 , wherein the edible nutritional composition contains from about 7 to 25 ppm (iron metal basis) by weight of the iron (II) mineral sources.4. The product of claim 1 , wherein the iron (II) mineral sources comprise one or more of: ferrous bis-glycinate claim 1 , ...

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Номер записи: 48
14-09-2017 дата публикации

Novel Pichia kluyveri strain and its application in producing nonalcoholic red bayberry juice

Номер: US20170258113A1
Автор: Du Jing, Fan Liuping, Li Jieying
Принадлежит: JIANGNAN UNIVERSITY

The present invention provides a novel strain (CCTCC NO: M 2015626) and the method of using this new strain to produce fermented nonalcoholic red bayberry juice. The method comprises incubating CCTCC NO: M 2015626 with red bayberry juice in a fermentation process to make the fermented nonalcoholic juice, which includes an aerobic, anaerobic and a low temperature fermentation. The fermented bayberry juice of the present invention has bright color, low alcohol content (<0.5%) and high nutritional values. It maintains the characteristic fruity flavor of red bayberries with added mellow taste and aroma from the fermentation. 1Pichia kluyveri. A method for producing a fermented nonalcoholic red bayberry beverage , comprising incubating CCTCC NO: M2015626 and a red bayberry juice in a fermentation process to make said fermented nonalcoholic red bayberry beverage.2. The method of claim 1 , further comprising adding an appropriate amount of solid red bayberry residues to said fermentation process.3. The method of claim 2 , wherein said appropriate amount of solid red bayberry residues is 20-140 g/L.4. The method of claim 1 , wherein said fermentation process comprises a primary fermentation and a secondary fermentation.5. The method of claim 4 , wherein said primary fermentation comprises an aerobic fermentation at 15-35° C. for 1-10 hours followed by an anaerobic fermentation which is performed until achieving a weight loss of 1.0-2.8 g/L.6. The method of claim 4 , wherein said secondary fermentation comprises incubating cultured broth obtained from said primary fermentation at 4-8° C. for 20-30 days.7. The method of claim 1 , comprising the steps of:a). providing a squeezed, filtered and sterilized red bayberry juice;{'i': 'Pichia kluyveri', 'b). performing a primary fermentation which comprises incubating said red bayberry juice with CCTCC NO: M 2015626, wherein said primary fermentation comprises an aerobic fermentation followed by an anaerobic fermentation;'}c). ...

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Номер записи: 49
20-09-2018 дата публикации

HIGH-MAGNESIUM CONCENTRATED LIQUID

Номер: US20180265373A1
Автор: CHEN GUAN-HAO
Принадлежит:

A high-magnesium concentrated liquid is disclosed. In a first embodiment, the high-magnesium concentrated liquid comprises magnesium ranged from 60000-70000 ppm, sodium ranged from 1000-3200 ppm, potassium ranged from 300-3000 ppm, calcium ranged from 100-300 ppm, and the balance of water. In a second embodiment, the high-magnesium concentrated liquid comprises magnesium ranged from 40000-50000 ppm, sodium ranged from 8000-28000 ppm, potassium ranged from 3000-20000 ppm, calcium ranged from 15-500 ppm, and the balance of water. In a third embodiment, the high-magnesium concentrated liquid comprises magnesium ranged from 80000-100000 ppm, sodium ranged from 3200-12000 ppm, potassium ranged from 3000-20000 ppm, calcium ranged from 100-200 ppm, and the balance of water. 1. A high-magnesium concentrated liquid comprising magnesium ranged from 60000-70000 ppm , sodium ranged from 1000-3200 ppm , potassium ranged from 300-3000 ppm , calcium ranged from 100-300 ppm , and a balance of water.2. The high-magnesium concentrated liquid according to claim 1 , wherein the high-magnesium concentrated liquid is obtained via concentrating deep ocean water coming from an ocean layer 200-1500 m deep.3. The high-magnesium concentrated liquid according to claim 2 , wherein the ocean layer is 300-700 m deep.4. A high-magnesium concentrated liquid comprising magnesium ranged from 40000-50000 ppm claim 2 , sodium ranged from 8000-28000 ppm claim 2 , potassium ranged from 3000-20000 ppm claim 2 , calcium ranged from 15-500 ppm claim 2 , and a balance of water.5. The high-magnesium concentrated liquid according to claim 4 , wherein the high-magnesium concentrated liquid is obtained via concentrating deep ocean water coming from an ocean layer 200-1500 m deep.6. The high-magnesium concentrated liquid according to claim 5 , wherein the ocean layer is 300-700 m deep.7. A high-magnesium concentrated liquid comprising magnesium ranged from 80000-100000 ppm claim 5 , sodium ranged from 3200-12000 ...

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Номер записи: 50
25-12-2014 дата публикации

Plant Based Beverages, and Methods for Preparation Thereof

Номер: US20140377421A1
Автор: Kambouris Bruce
Принадлежит:

The present invention provides a method for preparing a plant derived beverage product or process intermediate, the method including the steps of: providing a crushed or liquefied extract of a plant material, exposing the extract to a size exclusion purification means involving membrane filtration (such as nanofiltration, ultrafiltration, reverse osmosis or cross flow filtration) to provide a beverage product or a process intermediate thereof, wherein the purification means is capable of at least partially separating an undesirable component, from a desirable component. The purification methods may be applied to plant materials to selectively remove various components, while leaving others. This allows for the preparation of custom plant extract beverages. 1. A method for preparing a plant derived beverage product or process intermediate , the method including:providing a crushed or liquified extract of a plant materialexposing the extract to a purification means to provide a beverage product or a process intermediate thereof,wherein the purification means is capable of at least partially separating an undesirable component, from a desirable component.2. A method according to wherein the undesirable component is selected from the group consisting of a sugar claim 1 , a protein claim 1 , a tannin claim 1 , a phenolic claim 1 , an aromatic molecule claim 1 , a molecule contributing to taste claim 1 , an acid claim 1 , a particulate and an oil.3. A method according to wherein the desirable component is selected from the group consisting of a mineral claim 1 , a vitamin claim 1 , water claim 1 , an antioxidant claim 1 , a phytonutrient claim 1 , a phytochemical claim 1 , an aromatic molecule claim 1 , and a molecule contributing to taste.4. A method according to wherein the purification means is a size exclusion purification means.5. A method according to wherein the size exclusion purification means is selected from the group consisting of nanofiltration claim 4 , ...

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Номер записи: 51
12-10-2017 дата публикации

Cold coffee brewing system and method

Номер: US20170290354A1
Автор: Dan Janson, Dan Pabst
Принадлежит: Ronnoco Coffee LLC

A coffee brewing system and method brew hot coffee at an elevated temperature by mixing coffee grounds with hot water, filtering the hot coffee to remove at least some of the coffee grounds from the hot coffee to form filtered hot coffee, and rapidly cooling the filtered hot coffee to reduce a temperature of the filtered hot coffee to form cooled coffee. The coffee optionally may be mixed with a gas, such as nitrogen, prior to serving the cooled coffee. The system and method can rapidly produce cold coffee in large amounts without diluting the coffee in water or ice, or waiting for the coffee to cool in a refrigerated environment.

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Номер записи: 52
19-09-2019 дата публикации

Processing of perennial rye grass (lolium perenne) for human consumption

Номер: US20190281864A1
Автор: Joel Steven Goldberg
Принадлежит: Individual

Treatment of dried perennial ryegrass with aqueous citrate ion from sodium citrate chelates calcium from the grass which improves extracting juice from the grass. Addition of ascorbic acid to the aqueous solution decreases enzymatic browning of the juice. The juice is centrifuged and filtered. Microscopic examination of the centrifuged and filtered juice that has been stained with methylene blue demonstrates a cellulose content less than extracted wheat grass. Processing the dried perennial ryegrass can be achieved without electricity. Extraction of nutrients from perennial ryegrass may help alleviate world food shortages and may promote peace.

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Номер записи: 53
19-09-2019 дата публикации

Process and apparatus of producing beverge

Номер: US20190281865A1
Автор: Chen Yi-Jinn, Hsu Chang-Lu, Huang Shui-Chen, Kou Kou-Sen, Lo Jung-Lung
Принадлежит:

A process of producing beverage includes the steps of washing cactus fruit and pitaya with clean water; drying the clean cactus fruit and pitaya; juicing the cactus fruit to obtain juice of the cactus fruit and juicing the pitaya to obtain juice of the pitaya respectively; filtering the juice of the cactus fruit and the juice of the pitaya respectively; mixing the filtered juice of the cactus fruit and the filtered juice of the pitaya with water to obtain a solution; pouring yeast and gram-positive bacteria in the solution wherein the yeast is and the gram-positive bacteria includes and ; and fermenting the solution until beverage is produced wherein fermentation temperature is between 26° C. and 35° C. and fermentation time lasts for 3 to 10 days. 1. A process of producing beverage being antioxidant , comprising the steps of:(1) washing cactus fruit and pitaya with clean water;(2) drying the clean cactus fruit and pitaya;(3) juicing the cactus fruit to obtain juice of the cactus fruit in a juicing device and juicing the pitaya to obtain juice of the pitaya in the juicing device respectively;(4) filtering the juice of the cactus fruit and the juice of the pitaya respectively in a filtering device;(5) mixing the filtered juice of the cactus fruit and the filtered juice of the pitaya with water to obtain a solution;{'i': Saccharomyces boulardii', 'Lactobacillus acidophilus', 'Bifidobacterium longum;, '(6) pouring yeast and gram-positive bacteria in the solution wherein the yeast is and the gram-positive bacteria includes and'}(7) fermenting the solution in a fermenting device until beverage is produced wherein fermentation temperature is between 26° C. and 35° C. and fermentation time lasts for 3 to 10 days;(8) packaging the beverage in containers; and(9) sterilizing the containers in a sterilizing device to obtain sterilized beverage containers;wherein the process is characterized in that:the juicing device comprises a organic member, an inlet above the organic ...

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Номер записи: 54
24-09-2020 дата публикации

Drink Product and Method for Making It

Номер: US20200297001A1
Автор: Lu Ho-Chia
Принадлежит:

A method for making a tea drink includes preparing water, receiving the water in a tank, pumping a hydrogen gas into the tank and mixing the hydrogen gas with the water to form saturated hydrogen water, sterilizing the saturated hydrogen water by ultraviolet light, performing a soaking step to immerse tea leaves into the saturated hydrogen water, refrigerating and keeping the tea leaves and the saturated hydrogen water at a temperature under 15° C. during a period of time of about 24-48 hours to make cold soaked tea, and performing a sealing step to seal the cold soaked tea in a container, to make a tea drink product. 1. A method for making a tea drink , comprising:preparing water;receiving the water in a tank;pumping a hydrogen gas into the tank and mixing the hydrogen gas with the water to form saturated hydrogen water at a water pressure which is equal to an atmospheric pressure;sterilizing the saturated hydrogen water by ultraviolet light;performing a soaking step to immerse tea leaves into the saturated hydrogen water;refrigerating and keeping the tea leaves and the saturated hydrogen water at a temperature under 15° C. during a period of time of about 24-48 hours to make cold soaked tea; andperforming a sealing step to seal the cold soaked tea in a container, to make a tea drink product;wherein:the water is drinking water; andthe tank is sealed.2. A tea drink comprising:a container;water received in the container;a hydrogen gas received in the container; andtea leaves received in the container;wherein:the tea leaves are filled into the container under a normal temperature.3. The tea drink of claim 2 , wherein the tea leaves are filled in the container claim 2 , the container is provided with a mouth claim 2 , and a strainer is mounted on the mouth of the container to filter the tea leaves.4. A method for making a cold drink claim 2 , comprising:preparing water;receiving the water in a tank;pumping a hydrogen gas into the tank and mixing the hydrogen gas with ...

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Номер записи: 55
03-11-2016 дата публикации

BEVERAGE CONTAINER AND LID ASSEMBLY

Номер: US20160317985A1
Автор: Jones Scott A., Jones Vicki L., Mutschler Lorie M., Mutschler Thomas A., Orlando Mary Ann
Принадлежит:

A beverage container may comprise a beverage container lid assembly comprising at least one concentrate well to hold a concentrate vessel, a concentrate vessel retainer for each concentrate well to secure the concentrate vessel in the concentrate well, a feed line for each concentrate well comprising a feed line needle to puncture the concentrate vessel in the at least one concentrate well, a Venturi mixer in fluid communication with each feed line, a mixing valve in fluid communication with each feed line, wherein fluid flows from the concentrate vessel to the Venturi mixer when the mixing valve is open and the concentrate vessel is punctured by the feed line needle. Methods of using the beverage container and beverage container lid assembly are also described. 1. A beverage container lid assembly comprising:at least one concentrate well to hold a concentrate vessel,a concentrate vessel retainer for each concentrate well to secure the concentrate vessel in the concentrate well,a feed line for each concentrate well comprising a feed line needle to puncture the concentrate vessel in the at least one concentrate well,a Venturi mixer in fluid communication with each feed line, anda mixing valve for each feed line, wherein fluid flows from the concentrate well through the feed line to the Venturi mixer when the mixing valve is open.2. The lid assembly of claim 1 , wherein fluid flows from the concentrate vessel through the feed line to the Venturi mixer when the mixing valve is open and the concentrate vessel is punctured by the feed line needle.3. The lid assembly of claim 1 , wherein no fluid flows from the concentrate vessel through the feed line to the Venturi mixer when the mixing valve is closed and the concentrate vessel is punctured by the feed line needle.4. The lid assembly of comprising a concentrate vessel sealing mechanism to seal each concentrate vessel in the concentrate well to reduce leakage of concentrate out of the concentrate well.5. The lid assembly ...

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Номер записи: 56
01-10-2020 дата публикации

METHOD FOR PRODUCING A SUGAR-REDUCED FRUIT JUICE, IN PARTICULAR APPLE JUICE

Номер: US20200305469A1
Автор: NOVALIN Timon, NOVALIN-CANOY Patricia
Принадлежит: "GRADIENT" PROCESS TECHNOLOGY GMBH

A method for producing a sugar-reduced fruit juice (S), in particular apple juice, wherein components of the fruit (A) are pressed after an at least partial comminution or fractioning process for obtaining the fruit juice. Prior to the pressing process using solely one part () of the fruit flesh; at least one part of the juice () obtained from the pressed fruit flesh is subjected to an at least partial sugar-removal method (S); and the juice () obtained from the sugar-removal method is combined or mixed with the juice from the pressing process of the rind () and optionally the juice () from the remaining part of the fruit flesh, whereby the production of a sugar-reduced fruit juice (S) is made possible while retaining as much of the secondary plant contents as possible. 114-. (canceled)15. A method for producing a sugar-reduced apple juice , wherein components of the fruit are pressed , after an at least partial comminution or fractionation , for obtaining the juice , wherein at least a part of the juice obtained from pressed fruit flesh is subjected to an at least particle sugar-removal process , wherein , prior to the pressing process; removing the skin of the fruit by peeling; subjecting the skin to a separate pressing process , or a pressing process using only a part of the fruit flesh; after the removal of the skin , separating an uppermost layer of the fruit flesh on the outer periphery of the fruit from a core region of the fruit flesh; subjecting these two part of the separated fruit flesh to a separate pressing process; and; combing or mixing the juice obtained from the sugar-removal process with the juice from the remaining part of the fruit flesh.16. The method according to claim 15 , wherein the separation of the uppermost layer of the fruit flesh on the outer periphery of the fruit is performed by a peeling process.17. The method according to claim 15 , wherein claim 15 , after the removal of the skin and the separation of the fruit flesh into the core ...

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Номер записи: 57
10-10-2019 дата публикации

BEVERAGE CONTAINER AND LID ASSEMBLY

Номер: US20190308144A1
Автор: Jones Scott A., Jones Vicki L., Mutschler Lorie M., Mutschler Thomas A., Orlando Mary Ann
Принадлежит: FLEX QUENCH, LLC

A beverage container may comprise a beverage container lid assembly comprising at least one concentrate well to hold a concentrate vessel, a concentrate vessel retainer for each concentrate well to secure the concentrate vessel in the concentrate well, a feed line for each concentrate well comprising a feed line needle to puncture the concentrate vessel in the at least one concentrate well, a Venturi mixer in fluid communication with each feed line, a mixing valve in fluid communication with each feed line, wherein fluid flows from the concentrate vessel to the Venturi mixer when the mixing valve is open and the concentrate vessel is punctured by the feed line needle. Methods of using the beverage container and beverage container lid assembly are also described. 1. A beverage container lid assembly comprising:at least one concentrate well to hold a concentrate vessel,a concentrate vessel retainer for each concentrate well to secure the concentrate vessel in the concentrate well,a feed line for each concentrate well comprising a feed line needle to puncture the concentrate vessel in the at least one concentrate well,a Venturi mixer in fluid communication with each feed line, anda mixing valve for each feed line, wherein fluid flows from the concentrate well through the feed line to the Venturi mixer when the mixing valve is open.2. The lid assembly of claim 1 , wherein fluid flows from the concentrate vessel through the feed line to the Venturi mixer when the mixing valve is open and the concentrate vessel is punctured by the feed line needle.3. The lid assembly of claim 1 , wherein no fluid flows from the concentrate vessel through the feed line to the Venturi mixer when the mixing valve is closed and the concentrate vessel is punctured by the feed line needle.4. The lid assembly of comprising a concentrate vessel sealing mechanism to seal each concentrate vessel in the concentrate well to reduce leakage of concentrate out of the concentrate well.5. The lid assembly ...

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Номер записи: 58
17-11-2016 дата публикации

FLUID TREATMENT MODULE AND ASSEMBLY

Номер: US20160333304A1
Автор: Friedrich Esther, Leibnitz Rüdiger, Meng Manuela
Принадлежит:

A fluid treatment module comprises a fluid inlet for non-treated fluid and a fluid outlet for treated fluid, a fluid treatment element comprising a body of a fluid treatment medium with first and second faces positioned at opposite sides of the body, the body comprising channels extending from the first face to the second face; channels of a first type open at one end at the first face and closed at the other end adjacent the second face; channels of a second type open at one end at the second face, and closed at the other end adjacent the first face, wherein channels of the first type are separated from channels of the second type by the treatment medium, one of the types of channels receiving non-treated fluid and communicating with the inlet, the other one of the types of channels collecting treated fluid and communicating with the outlet. 1. A fluid treatment module comprising a fluid treatment element , a fluid inlet for non-treated fluid and a fluid outlet for treated fluid ,said fluid treatment element comprising a body of a fluid pervious treatment medium with a first face and a second face said first face and said second face being positioned at opposite sides of the body,said body comprising a plurality of channels extending in a direction from the first face to the second face,wherein a number of channels of a first type of said plurality of channels is open at one end located at said first face of the body and closed at the other end located adjacent to said second face,wherein a number of channels of a second type of said plurality of channels is open at one end located at said second face of the body, and closed at the other end located adjacent to said first face,wherein said channels of the first type are separated from the channels of the second type by portions of the fluid pervious treatment medium,one of said types of channels being feed channels receiving non-treated fluid andcommunicating with said fluid inlet of said fluid treatment module, ...

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Номер записи: 59
03-12-2015 дата публикации

Nutritional Walnut-Based Compositions

Номер: US20150342240A1
Автор: Shahrestani Houram
Принадлежит:

A high nutrition food spread providing walnut-based compositions are disclosed. The spreads have desirable taste and consistency characteristics as well as palatability. Generally, the composition is produced as a spread to be used on it's own or can be used in conjunction with olives or pickled vegetables. The composition may be used in many applications in place of products such as butter, margarine, jelly, jam, honey, hummus, tapenade or other similar products. The spread is lower in fat and cholesterol than many conventional spreads, but still provides a pleasing flavor and is compatible with many flavoring options. 1. A nutritional walnut-based composition comprising a mixture of:walnuts;juice;edible oil;acetic acid;garlic;mint leaves;angelica powder;salt; andpepper.2. The nutritional walnut-based composition of further comprising:walnuts 25-49 wt. %;juice 15-23 wt. %;edible oil 10-15 wt. %;acetic acid 5-13 wt. %;garlic 1.5-2.5 wt. %;mint leaves 0.5-1.5 wt. %;angelica powder 0.1-0.3 wt. %;salt 0.5-1.5 wt. %; andpepper 0.5-1.5 wt. %.3. The nutritional walnut-based composition of wherein said juice is cranberry juice.4. The nutritional walnut-based composition of wherein said edible oil is olive oil.5. The nutritional walnut-based composition of wherein said acetic acid is vinegar.6. A nutritional walnut-based composition comprising a mixture of:walnuts;juice;edible oil; andacetic acid.7. The nutritional walnut-based composition of further comprising:walnuts 25-49 wt. %;juice 15-23 wt. %;edible oil 10-15 wt, %; andacetic acid 5-13 wt. %.8. The nutritional walnut-based composition of further comprising:garlic;mint leaves;angelica powder;salt; andpepper.9. The nutritional walnut-based composition of further comprising:garlic 1.5-2.5 wt. %;mint leaves 0.5-1.5 wt. %;angelica powder 0.1-0.3 wt. %;salt 0.5-1.5 wt. %; andpepper 0.5-1.5 wt. %.10. The nutritional walnut-based composition of wherein said juice is cranberry juice.11. The nutritional walnut-based composition ...

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Номер записи: 60
15-11-2018 дата публикации

Cannabis-hemp beverage infusions

Номер: US20180325972A1
Автор: David Harold Moore
Принадлежит: Individual

To accomplish this process, the Cannabis-Hemp Plant must be correctly processed, and a quantity of the Cannabis-Hemp Plant must be correctly processed and twice-heat-cooked, with added flavorings. The heat-cooked Cannabis-Hemp plant may then be twice-heat cooked and blended with other herbs, flavorings, and chemicals for maximum efficacy.

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Номер записи: 61
23-11-2017 дата публикации

REDUCED-CALORIE FRUIT JUICE OR VEGETABLE JUICE BEVERAGE

Номер: US20170332670A1
Автор: ICHIKAWA Shintaro
Принадлежит: Kirin Kabushiki Kaisha

The present invention addresses the problem of providing a reduced-calorie fruit juice or vegetable juice beverage, which is produced by reducing the calorie of a fruit juice or vegetable juice beverage, such as a 100% fruit juice or vegetable juice beverage, while maintaining the favor and juice liquid properties of fruit juice or vegetable juice. To solve this problem, there is provided a reduced-calorie fruit juice or vegetable juice beverage which maintains the flavor and juice liquid properties of fruit juice or vegetable juice, the reduced-calorie fruit juice or vegetable juice beverage being produced by treating the fruit juice or vegetable juice with a crude enzyme preparation of fructosyl transferase having substantially no pectinase activity. 1. A reduced-calorie fruit juice or vegetable juice beverage , which is produced by treating fruit juice or vegetable juice with a crude enzyme preparation of fructosyl transferase having substantially no pectinase activity.2. The reduced-calorie fruit juice or vegetable juice beverage according to claim 1 , which is a 100% fruit juice or vegetable juice beverage.3. The reduced-calorie fruit juice or vegetable juice beverage according to claim 1 , wherein the treatment of the fruit juice or vegetable juice with the crude enzyme preparation of fructosyl transferase having substantially no pectinase activity is calorie reducing treatment which is carried out through the production of a fructooligosaccharide from sucrose that is contained in the fruit juice or vegetable juice by fructosyl transferase.4. The reduced-calorie fruit juice or vegetable juice beverage according to claim 1 , wherein the fruit juice or vegetable juice includes one or more kinds of fruit juice or vegetable juice selected from orange juice claim 1 , grapefruit juice claim 1 , apple juice and carrot juice.5. The reduced-calorie fruit juice or vegetable juice beverage according to claim 1 , which is a packaged fruit juice or vegetable juice beverage ...

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Номер записи: 62
14-11-2019 дата публикации

PROCESSING LIQUID FOOD

Номер: US20190343154A1
Автор: LINNE Ulrika, PANTZAR Göran, RENDINA Antonio, WIKLUND Niclas
Принадлежит:

Processing of liquid food () in a system () is disclosed. The liquid food () is provided from a balance tank () to a heat treatment unit The heat treating unit () receives and heat treats the liquid food () to provide heat treated liquid food (). A filter () receives and filters the heat treated liquid food () to provide filtered, heat treated liquid food (). A packaging device () receives and packages the filtered heat treated liquid food (). Filtering of the liquid food () takes place on a heat treated side of the system (), as close as possible to the packaging device (). 1. A system for processing liquid food , comprising:a balance tank configured to provide the liquid food,a heat treatment unit configured to receive and heat treat the liquid food to provide heat treated liquid food,a filter configured to receive and filter the heat treated liquid food to provide filtered, heat treated liquid food, anda packaging device configured to receive and package the filtered heat treated liquid food.2. The system of claim 1 , comprising:tubing configured to convey the liquid food from the balance tank to the heat treatment unit, from the heat treatment unit to the filter and from the filter to the packaging device,a plurality of components arranged along the tubing between the balance tank and the packaging device, where the plurality of components are arranged such that a first number of components are arranged between the balance tank and the filter and a second number of components are arranged between the filter and the packaging device where the second number of components is lower than the first number of components.3. The system of claim 2 , where the second number of components is zero.4. The system of claim 2 , where the components comprise any of a pump claim 2 , a valve claim 2 , a deaerator.5. The system of claim 2 , where the filter comprises at least one clamp and at least one support ring claim 2 , where the at least one clamp and the at least one support ...

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Номер записи: 63
28-12-2017 дата публикации

Naturally Sweetened Juice Beverage Products

Номер: US20170367374A1
Автор: OESTERLING Jessica, Rivera Teodoro
Принадлежит:

Naturally sweetened reduced calorie, light, or low-calorie beverage products and methods for making the same are disclosed. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, and homogenized pulp. 1. A ready to drink beverage product comprising:at least one not-from-concentrate fruit juice present in an amount of 10% to 75% by weight of the ready to drink beverage product;added water;at least one natural non-nutritive sweetener present in an amount between about 0.01% and 0.05% by weight of the beverage, andno artificial sweeteners; andhomogenized pulp having an average particle size of about 60 to about 200 microns, and present in about 10% to about 15% by weight of the beverage;wherein the beverage product is a light beverage comprising at least ⅓ less calories per 8 oz. serving as compared to an 8 oz. serving of the not-from-concentrate fruit juice; andwherein the homogenized pulp enhances the mouthfeel of the beverage product by providing increased viscosity.2. The beverage product of claim 1 , wherein the fruit juice comprises citrus juice selected from the group consisting of orange juice claim 1 , grapefruit juice claim 1 , lemon juice claim 1 , lime juice claim 1 , and mixtures of any of them.3. The beverage product of claim 1 , wherein the fruit juice comprises orange juice.4. The beverage product of claim 1 , wherein the fruit juice comprises 15% to 50% by weight of the beverage product.5. The beverage product of claim 1 , wherein the added water is present in an amount from 40% to 70% by weight of the beverage product.6Stevia rebaudiana. The beverage product of claim 1 , wherein the natural non-nutritive sweetener is at least one chosen from the group consisting of rebaudioside A claim 1 , stevioside claim 1 , steviol glycosides claim 1 , extracts claim 1 , Lo Han Guo claim 1 , mogroside V claim 1 , monatin claim 1 , glycyrrhizin claim 1 , thaumatin claim 1 , monellin claim 1 , or brazzein.7. The ...

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Номер записи: 64
03-12-2020 дата публикации

SHELF-STABILIZED CHLOROPHYLL WATER

Номер: US20200375223A1
Автор: Levine Matthew
Принадлежит: Chlorophyll Water, LLC

Described herein is a system a method and composition for manufacturing shelf-stabilized chlorophyll in beverage form. The chlorophyll beverage may be produced on a commercial or larger scale. The chlorophyll beverage may be formed of chlorophyllin and water, as well as a shelf-stabilization agent, with no refrigeration required. 1. A method of manufacturing a shelf-stable chlorophyll beverage , comprising: placing a quantity of water in a mixing tank,', 'adding Palmitate (Vitamin A), Cyanocobalamin (Vitamin B12), and Cholecalciferol (Vitamin D) to the mixing tank;', 'adding lemon juice to the mixing tank;', 'adding chlorophyll extract to the mixing tank;, 'forming a mixture bytransferring, from the mixing tank, the liquid to a bottling tank; andfiltering the mixture.2. The method of claim 1 , further comprising claim 1 , after the filtering claim 1 , placing the mixture into a filler.3. The method of claim 2 , further comprising packaging the mixture.412. The method of claim 1 , wherein the Vitamin A claim 1 , Vitamin B and Vitamin D are added to the mixing tank while mixing simultaneously.5. The method of claim 1 , further comprising adding spearmint to the mixing tank.6. The method of claim 1 , wherein the beverage is formed of 99.7%-99.8% water by weight.7. The method of claim 1 , wherein the chlorophyll extract is copper chlorophyllin.8. The method of claim 7 , wherein the copper chlorophyllin 0.02%-0.03% of the beverage by weight.9. The method of claim 1 , wherein the beverage further comprises mint flavoring.10. The method of claim 9 , wherein the mint flavoring is 0.01%-0.03% by weight of the beverage.11. The method of claim 1 , further comprising 0.01%-0.4% by weight of a shelf stabilization agent.12. The method of claim 11 , wherein the shelf stabilization agent is a quantity of dimethyl dicarbonate (DMDC).13. The method of claim 12 , wherein the shelf stabilization agent is a quantity of MicroFresh. Current trends in human wellness and health have ...

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Номер записи: 65
12-12-2019 дата публикации

Cold Brew Compositions and Methods

Номер: US20190374061A1
Автор: Todd Ewing
Принадлежит: Individual

Cold-brewed compositions and methods for preparing them are disclosed that comprise the general steps of: (a) adding together ingredients comprising unheated aqueous liquid, a variety of brewing ingredients, and emulsion stabilizers comprising polysaccharides to obtain various aqueous mixtures; (b) grinding brewing ingredients amidst the obtained aqueous mixtures for a period of 30 seconds to three minutes to obtain various dispersions of finely ground brewing particles; and (c) removing brewing particles large enough to be detected by the tongue or mouth to obtain a variety of novel cold-brewed compositions that possess stabilized emulsions.

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Номер записи: 66
20-03-2008 дата публикации

Beverage composition using sea weed fusiforme and onion for the prevention of hypertension

Номер: WO2008032958A1
Автор: Kwang-Soo Kim
Принадлежит: Kwang-Soo Kim

Disclosed herein is a beverage composition for the prevention of hypertension, comprising Hizikia fusiforme and Allium cepa. The disclosed beverage composition comprises 100 parts by weight of Hizikia fusiforme, 50-80 parts by weight of Allium cepa, 1-5 parts by weight of Acanthopanax senticosus, 1-5 parts by weight of Ly ciifructus, 1-5 parts by weight of Cassia tora extract and 1-5 parts by weight of vinegar. The disclosed beverage composition shows a high an¬ giotensin I-converting enzyme that indicates anti-hypertensive activity, and thus the beverage composition is effective in preventing hypertension.

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Номер записи: 67
29-12-2022 дата публикации

COMPOSITIONS PROVIDING SLOW RELEASE OF CAFFEINE

Номер: US20220411424A1
Автор: Browne Damian, Fang Yuan, Meyer George, NO DaSom, Tian Meng, TRUSLER Nelson, Wang Yu, Zhang Shiyi, ZHAO XIN
Принадлежит:

The present disclosure relates to complexes comprising caffeine and tannic acid as well as emulsions and beverages comprising these complexes which slow the release of the caffeine. Also described are methods of preparing the complexes and emulsions and beverages comprising caffeine-tannic acid complexes. 1. A complex comprising caffeine and tannic acid.2. The complex of claim 1 , wherein the weight/weight ratio of caffeine to tannic acid in the complex is from about 10:1 to about 1:10.3. The complex of wherein the weight/weight ratio of caffeine to tannic acid in the complex is from about 5:1 to about 1:5.4. The complex of claim 1 , wherein the weight/weight ratio of caffeine to tannic acid in the complex is from about 4:1 to about 1:4.5. The complex of claim 1 , wherein the weight percent of caffeine in the complex is from about 23% to about 35%.6. The complex of claim 1 , wherein the weight percent of caffeine in the complex is from about 35% to about 53%.7. The complex of claim 1 , further comprising an additional compound selected from the group consisting of citric acid claim 1 , dopamine claim 1 , maleic acid claim 1 , malonic acid claim 1 , and oxalic acid.8. An emulsion comprising:{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'a. an oil phase comprising at least one oil comprising the complex of ; and'}b. an aqueous phase comprising water.9. The emulsion of claim 8 , further comprising one or more stabilizers10. The emulsion of claim 8 , further comprising one or more emulsifiers.11. The emulsion of claim 8 , wherein the emulsion comprises from about 2 wt % to about 30 wt % of the at least one oil.12. The emulsion of claim 8 , wherein the emulsion comprises about 5 wt % to about 10% of the at least one oil.13. The emulsion of claim 8 , wherein the at least one oil is selected from the group consisting of one or more edible oils claim 8 , one or more edible waxes claim 8 , and combinations thereof.14. The emulsion of claim 8 , wherein the at least one ...

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Номер записи: 68
03-03-2021 дата публикации

Method for production of juice from natural raw material with increased biological value

Номер: RU2744204C1
Автор: Борис Юрьевич Воротников, Владимир Владимирович Соклаков
Принадлежит: Общество с ограниченной ответственностью &#34;Агрофабрика Натурово&#34;

FIELD: food industry. SUBSTANCE: invention relates to food industry, in particular, to methods for production of fruit and vegetable juice products enriched with biologically active substances. Disclosed is a method for production of juice from natural raw material with increased biological value, which involves preparation of puree by purifying fruits, removing seeds, blanching, rubbing, preparation of the second component, mixing with this component, addition of food acids and salts and mixture heating, wherein the second component is represented by natural apple juice, after mixing with which the obtained mass is dispersed, mixed with amber and ascorbic acids, as well as food carbonates of calcium, potassium and magnesium, is added thereto while stirring continuously, after which the mass is heated to temperature of 40 to 80°C and fed to a homogeniser, wherein the initial components are taken in the following amount per 1 dm 3 of the ready juice: pumpkin, or carrots, or apples 200-250 g; apple juice 800-850 g; succinic acid 0.6-1.7 g; ascorbic acid 1.5-2.0 g; calcium carbonate to 1.4 g; potassium carbonate to 1.9 g; magnesium carbonate to 1.2 g. EFFECT: invention allows to produce juice intended for mass consumption from available local raw materials - apples, pumpkins, carrots, with good taste properties, high biological value, containing such biologically active substances as succinic acid of natural origin, ascorbic acid, calcium, potassium and magnesium salts, as well as improves its useful properties and expand range of products by using pumpkin, carrots, apples and natural apple juice for dissolution of enrichers. 1 cl, 3 tbl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 744 204 C1 (51) МПК A23L 2/00 (2006.01) A23L 2/02 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 2/02 (2020.08) (21)(22) Заявка: 2020132582, 01.10.2020 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель( ...

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Номер записи: 69
02-03-2016 дата публикации

利用枸杞干果制备枸杞清汁和枸杞果粉的方法

Номер: CN105360841A
Автор: 陈宝华
Принадлежит: Qinghai Taibote Biotechnology Co Ltd

利用枸杞干果制备枸杞清汁和枸杞果粉的方法，其步骤是将枸杞干果清洗和浸泡后，进行破碎和压榨得到枸杞果浆，然后对枸杞果浆进行吊滤，得到枸杞浊汁和枸杞果肉，将枸杞浊汁过滤灭菌后得到枸杞清汁，将枸杞果肉进行冷冻后干燥得到枸杞果粉。本发明根据枸杞汁工厂设备实际情况，提供小批量低成本生产枸杞清汁方法，生产出的枸杞清汁无任何添加物，透明清亮，能满足食品饮料和保健品行业要求。同时本工艺还可以得到枸杞果粉，满足了市场需求，增加了经济效益。

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Номер записи: 70
14-07-2010 дата публикации

Jujube pill and and method for manufacturing thereof

Номер: KR100968955B1
Автор: 이종록
Принадлежит: 대영식품 주식회사, 충청대학 산학협력단

PURPOSE: A method of producing a jujube tablet and the jujube tablet manufactured thereby are provided to manufacture the jujube tablet with sugar etc by mixing and concentrating jujube concentrate, red ginseng concentrate, sweetener, thickener and an additive. CONSTITUTION: A method of producing a jujube tablet includes the following steps: mixing jujube concentrate, red ginseng concentrate, sweetener, thickener and an additive(S20); drying a raw material mixture; concentrating the dried raw material mixture; thermally extracting the refined jujube in purified water for 20 ~ 24 hours; filtering foreign materials in hydrothermal extract; compressing and vacuum-decompressing the hydrothermal extract in 60°C or less; removing foreign materials in the jujube concentrate; extracting the refined jujube materials in 65 ~ 75°C; filtering the extracted filtrate; vacuum-decompressing the filtrate in 60°C or less; and removing the foreign materials in the jujube concentrate.

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Номер записи: 71
30-12-2015 дата публикации

一种野菜营养保健饮料及其制备方法

Номер: CN105192792A
Автор: 沈彩奎
Принадлежит: Individual

本发明公开了一种野菜营养保健饮料，是由野小蓟、野蒲公英、野鱼腥草、野余甘子、银花和甘草经煎煮后制得的，在煎煮时取上述原料的重量份数为：野小蓟3～5份、野蒲公英3～5份、野鱼腥草3～5份、野余甘子0.5～2份、银花2～3份和甘草1～2份。本发明含有多种人体不可或缺的植物营养，如各种维生素和人体必需的微量元素，饮用本品能起到补充营养，提高人体免疫力，有抗氧化功能，能防病又能治病，是人类健康长寿最理想的保健饮料。

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Номер записи: 72
22-02-2007 дата публикации

The manufacturing process of Can drink beverage by use of activated Figue material

Номер: KR100685110B1
Автор: 류성렬
Принадлежит: (유)키토산메디신테크

본 발명은 무화과 열매 승정도우핀(Masui Dauphine), 봉래시 또는 화이트제노아종의 무화과 열매 착즙액, 착즙농축액 또는 열매추출물을 함유하는 무화과 켄음료 조성물에 관한 것이다. 본 발명은 또한 무화과 유즙액 및 무화과 혼합 음료 제조 시 사과, 포도, 유자, 인삼, 솔잎, 벌꿀, 대추엑기스 또는 키위를 함유하는 무화과 켄 음료 조성물에 관한 것이다. 본 발명의 무화과 켄음료 조성물은 당도가 우수하고 향과 저장성 및 기호도가 우수하다. The present invention relates to a fig ken drink composition containing a fig fruit juice, a juice concentrate or a fruit extract of Fig fruit Dauphine, Bongsi or White Genoa species. The present invention also relates to fig ken beverage compositions containing apple, grape, citron, ginseng, pine needles, honey, jujube extract or kiwi in the preparation of fig juice and fig mixed beverage. Fig ken drink composition of the present invention is excellent in sweetness, fragrance, storage and palatability. 무화과, 켄음료, Fig,

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Номер записи: 73
21-09-2018 дата публикации

一种具有润肠通便功能的饮料

Номер: CN107495049B
Автор: 刘其昌, 刘柏琨, 周颖淇
Принадлежит: Guangdong Epanel Damien Biotechnology Co Ltd

本发明公开一种组合物，以质量份数计，包括：益生菌发酵果蔬原浆10‑35份，枸杞0.5‑5份，大枣0.5‑5份，土茯苓0.5‑5份，乳糖醇5‑20份，低聚半乳糖0‑10份，水苏糖0‑10份，该组合物可用于制备食品、饮料或保健品，尤其是具用于制备具有润肠通便功能的益生菌发酵果蔬饮料。本发明还公开了一种包括上述组合物、水和柠檬酸钠的饮料及其制备方法，通过将益生菌发酵果蔬原浆、枸杞、大枣、土茯苓、乳糖醇、低聚半乳糖、水苏糖等多种物质复合，起到协同增效的目的，给消费者提供发酵果蔬多种营养素的同时，达到更好的胃肠道保健尤其是润肠通便的效果。

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Номер записи: 74
14-11-2019 дата публикации

에너지 음료액

Номер: KR102045192B1
Автор: 임수경
Принадлежит: 임수경

본 발명은 에너지 음료액에 관한 것으로, 보다 상세하게는 카페인을 함유하지 않으면서도 지역 특산물인 석창포, 오갈피, 엉겅퀴, 산수유 등을 이용하여 카페인이 함유된 에너지 음료에 버금가는 가용성 고형분과 색도 및 맛을 갖도록 하여 소비자의 기호도를 충족시키면서 특히, 폴리페놀과 플라보노이드 함량을 증대시켜 항산화활성(DPPH free radical scavenging activity)을 강화시킨 에너지 음료액에 관한 것이다.

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Номер записи: 75
12-09-2018 дата публикации

Manufacturing method of functional sun-dried salt

Номер: KR101898300B1
Автор: 조영동
Принадлежит: 조영동

본 발명은 천연자원 기능성 식물질의 발효액을 이용한 기능성 천일염 제조방법 및 이 방법에 의해 제조된 소금에 관한 것으로, 구체적으로 대나무, 죽순, 솔잎, 뽕잎, 황칠나무, 개똥쑥, 녹차, 자색양파, 표고버섯, 청미래덩굴잎 등의 기능성 식물재료에 원당 및 광천수를 첨가하여 산소를 공급하면서 1차 발효숙성하고, 옹기에서 2차 발효숙성하여 수득한 발효숙성액을 간수가 제거된 천일염에 첨가하여 숙성하는 기능성 천일염의 제조방법 및 이에 따라 제조된 기능성 천일염에 관한 것이다. 본 발명에 따르면, 천일염에 함유되어 있는 순수 천연미네랄이 잘 보존되면서 식물재료나 버섯의 발효과정에서 생성된 인체에 유익한 기능성 성분이 추가 함유되고, 중금속은 중화되며 불순물인 유기물은 분해되고 독소물질인 염소, 아황산성분 등은 가스로 기화되어 정화됨으로서 저염이면서 짠맛과 쓴맛이 적고 천연미네랄 성분에 항산화물질인 폴리페놀, 사포닌, 비타민, 각종아미노산 등이 더해져 음식 조리 등에 사용할 경우 빠른 효소작용으로 음식의 풍미는 물론 신체활성을 극대화시켜 건강을 증진시킬 수 있는 기능성 발효천일염을 제조할 수 있다. The present invention relates to a method for producing functional sun salt using a fermentation broth of a natural resource-functional plant material and a salt produced by the method, and more particularly, to a method for producing a functional salt of a salt of a natural sunflower such as bamboo, bamboo shoot, pine needles, mulberry leaves, And fermented aged fruit obtained by aging the second fermentation in Onggi while adding oxygen and mineral water to the functional plant material such as Cheongmyeonghwa, And to a functional solar salt prepared thereby. According to the present invention, the pure natural minerals contained in the sun salt are well preserved, and the functional ingredients useful for the human body generated in the fermentation process of the plant material and the mushroom are further contained, the heavy metals are neutralized, the organic substances, which are impurities, are decomposed, Chlorine and sulfurous acid components are purified by gasification to be purified and low salinity and bitter taste are low. Natural antioxidant substances such as polyphenols, saponins, vitamins and various amino acids are added to natural minerals. Functional fermented mannitol that can maximize physical activity and improve health can be produced.

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Номер записи: 76
02-01-2015 дата публикации

Manufacturing method of dong-chi-mi beverage using the pineapple and pineapple dong-chi-mi beverage prepared therefrom

Номер: KR101478026B1
Автор: 금준석, 김영붕, 김영찬, 김창희, 박종대, 이란숙, 이현유, 최은지
Принадлежит: 한국식품연구원

The present invention relates to a dongchimi (cool Korean soup using radish) beverage using pineapples and a pineapple dongchimi beverage manufactured by the method. The method of the pineapple dongchimi beverage comprises the steps of pickling washed radishes in a salt water; dehydrating the pickled radish and mixing the dehydrated radish with other ingredients; manufacturing a pineapple mixing solution by mixing purified water, pineapples, sugar with salt; mixing the mixtures with the pineapple mixing solution; aging the mixing solution and filtering the same; filling the filtered solution in a container and sterilizing the same, thereby removing the unique smell of dongchimi using only radishes and providing a dongchimi beverage with flavor and taste.

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Номер записи: 77
10-12-2014 дата публикации

一种椰子葡萄汁及其制备方法

Номер: CN104187934A
Автор: 不公告发明人
Принадлежит: Individual

本发明提供一种椰子葡萄汁及其制备方法，配方为：椰子汁20-30％，葡萄汁30-40％，蜂蜜5-10％，余量为纯净水，其制备方法为：将新鲜椰子取椰肉放入果汁机中搅打成汁，备用；将葡萄洗净去皮，放入果汁机中搅打成汁，备用；按配方将制得的椰子汁、葡萄汁、蜂蜜、纯净水倒入杯中，混合均匀，即制得椰子葡萄汁，本发明所述的椰子葡萄汁含有丰富的营养价值且制备方法简单，有补气养血、清热开胃的功效，可长期饮用，有美容养颜的功效。

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Номер записи: 78
27-03-2013 дата публикации

Grain syrup using jujube puree and manufacturing method thereof

Номер: KR101248067B1
Автор: 손동화, 전태익
Принадлежит: 경산시, 농업회사법인대흥(주)

본 발명은 대추 퓨레를 이용한 발효조청 제조방법에 관한 것으로, 그 목적은 대추가 가지고 있는 성분을 그대로 유지하면서 신세대들의 입맛과 건강을 중요시하는 현대의 트렌드에 맞춘 대추퓨레를 조청에 적용한 대추 퓨레를 이용한 발효조청 제조방법을 제공하는 것이다. 본 발명은 엿기름 원료, 대추추출물, 대추퓨레를 형성하는 원료형성단계; 찹쌀가루 40∼60중량부에 물 900∼1,000 중량부를 가하여 찹쌀가루액을 형성하는 호화단계; 상기 찹쌀가루액에 대추추출물 450∼550중량부, 대추분말 80∼120중량부, 대추퓨레 100 중량부 및 엿기름 원료 500∼1,000중량부를 가하여, 55℃∼65℃에서 6∼8시간 당화시켜 혼합물을 형성하는 당화단계; 상기 혼합물에 대추추출물 450∼550중량부를 가하고 중탕가열하여 농축시키는 농축단계;를 포함하도록 되어 있다. The present invention relates to a method for producing fermented crude syrup using jujube puree, the purpose of which is to use jujube puree in accordance with the modern trend that emphasizes the taste and health of the new generation, while maintaining the components of jujube intact It is to provide a method of manufacturing fermented crude. The present invention raw material forming step of forming malt raw material, jujube extract, jujube puree; A luxury step of forming glutinous rice flour liquid by adding 900 to 1,000 parts by weight of water to 40 to 60 parts by weight of glutinous rice flour; 450 to 550 parts by weight of jujube extract, 80 to 120 parts by weight of jujube powder, 100 parts by weight of jujube puree and 500 to 1,000 parts by weight of malt oil raw material were added to the glutinous rice flour liquid, and the mixture was saccharified at 55 ° C to 65 ° C for 6 to 8 hours. Forming a saccharification step; 450 to 550 parts by weight of the jujube extract is added to the mixture, and a condensation step of heating by heating in a condensed water is included.

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Номер записи: 79
20-06-2017 дата публикации

A kind of passion fruit composite beverage

Номер: CN106858215A
Автор: 吕维, 周忠宇, 宇文香, 张敬忠, 张晓红, 成根杰, 成钟, 曹旭, 潘仲光, 王坚强, 王玉斌, 闫昊
Принадлежит: Shanxi Creation Plant Research Institute

本发明属饮料加工技术领域，为解决现代人头晕、消化不良、脾胃虚弱、营养不良，四肢无力，咽喉肿痛、便秘等慢性病频发严重的社会问题，提供一种百香果复合饮料。由百香果、菠萝、苹果、白萝卜、梨、沙棘果、莴苣、韭菜、无花果、菠菜、老南瓜按一定比例制备而成。具有和胃、消积、补中益气、清肺润燥;安神止痛；助消化、润肠通便、改善肠功能、促进肠蠕动的作用。对四肢无力、食欲不振、消化不良，便秘等症状治疗效果显著；长期饮用有利于改善人体营养吸收结构与吸收功能，具有全面调节人体生理功能，补充营养，调节营养平衡，提高健康指数、提高生存质量，食用与促进健康两种功能。

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Номер записи: 80
11-01-2021 дата публикации

Drinking fruit-and-cereal product

Номер: RU2740087C1
Автор: Руслан Владимирович Ажнакин, Татьяна Викторовна Пахомова, Янина Викторовна Коновалова
Принадлежит: Акционерное общество &#34;Вимм-Билль-Данн&#34;

Изобретение относится к пищевой промышленности и может быть использовано при производстве фруктово-злаковых пищевых продуктов, в том числе диетических и продуктов для детского питания. Питьевой пищевой продукт содержит плодовую и зерновую составляющие, сухие вещества в количестве от 10 до 20%, калий - от 0,08 до 0,15%, магний - от 0,005 до 0,01% и общее пищевое волокно - от 1,0 до 1,5%, причем количество зерновой составляющей с размером частиц более 0,5 мм составляет от 2,0 до 6,0%. При этом вязкость продукта по Брукфильд колеблется от 330 до 490 cPs (R2, 20°С), а текучесть по Боствик находится в пределах от 15 до 20 см. Изобретение обеспечивает продукт, который обладает повышенной вязкостью и обволакивающей текстурой, но без образования структуры геля или киселя, снижение скорости усвоения продукта, улучшение его органолептических свойств и снижение себестоимости. 5 з.п. ф-лы, 7 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 740 087 C1 (51) МПК A23L 2/02 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 2/02 (2020.02) (21)(22) Заявка: 2019123352, 24.07.2019 (24) Дата начала отсчета срока действия патента: Дата регистрации: (73) Патентообладатель(и): Акционерное общество "Вимм-Билль-Данн" (RU) 11.01.2021 (45) Опубликовано: 11.01.2021 Бюл. № 2 2 7 4 0 0 8 7 R U (54) Питьевой фруктово-злаковый продукт (57) Реферат: Изобретение относится к пищевой промышленности и может быть использовано при производстве фруктово-злаковых пищевых продуктов, в том числе диетических и продуктов для детского питания. Питьевой пищевой продукт содержит плодовую и зерновую составляющие, сухие вещества в количестве от 10 до 20%, калий - от 0,08 до 0,15%, магний - от 0,005 до 0,01% и общее пищевое волокно - от 1,0 до 1,5%, причем количество зерновой составляющей с размером частиц более 0,5 мм составляет от 2,0 до 6,0%. При этом вязкость продукта по Брукфильд колеблется от 330 до 490 cPs (R2, 20°С), а текучесть по Боствик находится в ...

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Номер записи: 81
20-03-1999 дата публикации

Natural fruit vegetable beverage

Номер: KR0185250B1
Автор: 김상교, 백영진, 장경원, 허재관
Принадлежит: 이은선, 주식회사한국야쿠르트

본 발명은 유산균이 함유된 천연과채음료의 제조방법에 관한 것으로서, 보다 상세하게는 야채즙으로 이루어진 조성물에 락토바실러스 플란타룸(Lactobacillus plantarum)을 배양시켜 야채발효액을 얻고 여기에 기호에 따라 선택된 과즙 또는 야채즙을 첨가시킴으로써 맛과 영양이 우수한 유산균이 함유된 과채음료를 제조하는 방법에 관한 것이다. 본 발명에 따른 유산균이 함유된 천연과채음료의 제조방법은 (i) 당근, 시금치 등으로 이루어진 야채즙 조성물을 만드는 단계; (ii) 상기 야채즙 조성물에 락토바실러스 플란타룸을 접종하고 배양·증식시켜 야채발효액을 만드는 단계; 및 (iii) 상기 야채발효액에 선택된 과즙 또는 야채즙을 첨가하여 상기 야채발효액 5~50 중량%가 함유된 과채음료를 만드는 단계로 이루어진다. The present invention relates to a method for producing a natural fruit drink containing lactic acid bacteria, and more particularly, to obtain a vegetable fermentation solution by culturing Lactobacillus plantarum (Lactobacillus plantarum) in a composition consisting of vegetable juice and juice selected according to the preference here Or it relates to a method for producing a fruit juice containing lactic acid bacteria excellent in taste and nutrition by adding vegetable juice. Method for producing a natural fruit drink containing lactic acid bacteria according to the present invention comprises the steps of (i) making a vegetable juice composition consisting of carrots, spinach and the like; (ii) inoculating the vegetable juice composition with Lactobacillus plantarum, culturing and propagating to make a vegetable fermentation solution; And (iii) adding the selected fruit juice or vegetable juice to the vegetable fermentation broth to produce a fruit drink containing 5 to 50% by weight of the vegetable fermentation broth. 본 발명에 따르면 순수한 야채조성물에서 유산균을 용이하게 증식시켜 야채발효액을 얻을 수 있으며 이 야채발효액에 선택된 과즙 또는 야채즙을 첨가함으로써 적정량의 유산균이 함유된 과채음료를 제조할 수 있게 된다. 본 발명에 따라 제조된 유산균이 함유된 천연과채음료는 일정량의 유산균이 함유된 효과적 유산균음료로서 현대인에게 부족하기 쉬운 과채류와 유산균을 동시에 제공할 수 있는 우수한 건강음료이다. According to the present invention, it is possible to easily propagate lactic acid bacteria in a pure vegetable composition to obtain a vegetable fermentation solution, and by adding a selected fruit juice or vegetable juice to the vegetable fermentation solution, a fruit juice containing an appropriate amount of lactic acid ...

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Номер записи: 82
13-01-2004 дата публикации

Manufacturing method of a functional drink from Rosa davurica Pall.

Номер: KR100413927B1
Автор: 김광기, 김석남, 박종철, 장광진, 최대성
Принадлежит: 김광기, 김석남, 박종철, 장광진, 최대성

본 발명은 생열귀나무( Rosa davurica Pall.)의 유효성분을 추출 함유시킨 기능성 음료수 및 그 제조방법에 관한 것으로, 생열귀나무( Rosa davurica Pall.)를 음건한 후 중량비로 8∼20배의 물을 가하여 수욕상에서 환류 냉각하면서 2회 추출한 후 20∼40%로 농축하여 얻음을 특징으로 하는 생열귀나무 추출 엑스에 음료수 제조에 통상적으로 부가될 수 있는 성분을 혼합하여 제조된 생열귀나무의 기능성 음료수의 제조방법을 특징으로 한다. The present invention relates to a functional beverage containing and extracting the active ingredient of Rosa davurica Pall. And a method for producing the same, which is 8 to 20 times water by weight after drying the Rosa davurica Pall. The functional drinking water of fresh oak tree prepared by mixing the components which can be normally added to the production of beverages in the extract of bio-heated oak, which is obtained by extracting twice with reflux cooling in a water bath and then concentrating to 20-40%. Characterized in that the manufacturing method. 과산화지질은 미토콘드리아, 마이크로솜, 에시쓰로사이트등에서 산화되어 폴리불포화지방으로부터 생성되며, 세포막에는 폴리불포화지방산을 함유하는 인지질이 풍부하므로 과산화지질의 생성은 세포손상등을 초래할 수 있다. 그런데, 본 발명의 생열귀나무엑스를 함유한 기능성 음료수는 이러한 지질과산화를 억제하는 기능을 가질 뿐 아니라 HIV 프로테아제 억제능까지 가져 에이즈 바이러스의 증식을 막는 유용한 발명이다. Lipid peroxide is oxidized in mitochondria, microsomes, ecithrosite and the like, and is produced from polyunsaturated fat. Since the cell membrane is rich in phospholipids containing polyunsaturated fatty acids, the production of lipid peroxide can lead to cell damage. By the way, the functional beverage containing bio-extracted tree extract of the present invention has a function of inhibiting lipid peroxidation, and also has an ability to inhibit HIV protease, which is a useful invention that prevents the growth of the AIDS virus.

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Номер записи: 83
28-09-2018 дата публикации

A kind of composite fruit juice and preparation method thereof

Номер: CN108576513A
Автор: 张建辉
Принадлежит: Water And Water Parrot Biotechnology Co Ltd

本发明公开了一种复合果汁，包括以下重量份的原料：芒果95‑105份、椰子0.5‑1份、百香果10‑15份、牛油果10‑15份、山竹10‑15份。本发明提供的复合果汁，通过芒果、椰子、百香果、牛油果和山竹复配提高了果汁中营养成分在人体内的吸收率，提高营养的利用率，同时丰富了果汁口味，含有多种人体所需的蛋白质、维生素和矿物质元素，饮用的口感较佳，本发明还提供了上述复合果汁的制备方法，生产工艺简便，自动化程度高，便于实现产业化生产。

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Номер записи: 84
15-01-2000 дата публикации

The preparation of beverage from jujube

Номер: KR100238457B1
Автор: 김종태, 손지현, 이동선, 정강현, 최정선, 황재관
Принадлежит: 조근옥, 학교법인한마학원

본 발명은 생대추를 가공하여 생대추 음료를 제조하는 방법에 관한 것이다. 본 발명에 의하면 생대추를 세척하고 가압증자한 후 물과 혼합하고 완전히 분쇄한 다음, 여과하여 씨앗과 껍질을 제거하고, 여과액을 균질화하여 생대추 페이스트를 제조하고, 제조된 생대추 페이스트에 물을 가하여 희석시키고 세포벽 분해효소를 가하여 수용화한 다음 액상부만을 분리하여 생대추 음료를 제조한다. 본 발명의 방법에 의하면 생대추를 이용하여 각종 생대추 가공식품의 기본 물질로서 광범위하게 사용될 수 있는 생대추 페이스트를 용이하고 경제적으로 제조할 수 있을 뿐만 아니라, 세포벽 분해효소의 종류 및 사용량을 조절하여 수용성 고형분의 수율이 증가되고, 기호에 따라 pH, 산도, 당도 및 광투과도가 조절되고 대추 고유의 맛과 향이 보존된 생대추 음료를 간단하게 제조할 수 있다. The present invention relates to a method of manufacturing raw jujube drink by processing raw jujube. According to the present invention, the raw jujube is washed, pressurized and then mixed with water and completely pulverized, filtered to remove seeds and husks, and the filtrate is homogenized to prepare raw jujube paste, and diluted by adding water to the prepared raw jujube paste. After solubilizing by adding cell wall degrading enzyme, only the liquid part is separated to prepare a raw jujube drink. According to the method of the present invention, raw jujube can be used easily and economically to prepare a raw jujube paste, which can be widely used as a basic substance of various raw jujube processed foods, and by controlling the type and the amount of the cell wall degrading enzyme, Yield is increased, and according to preference, pH, acidity, sugar and light transmittance can be adjusted, and raw jujube drink can be easily prepared in which the jujube's unique taste and aroma are preserved.

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Номер записи: 85
01-02-2019 дата публикации

Salsoda water processing technology

Номер: CN109287910A
Автор: 田玉清
Принадлежит: Individual

天然苏打水加工工艺，包括以下步骤：用含有碳酸氢盐的泉水经过过滤、消毒、反渗透加工而成。本发明是用含有碳酸氢盐的天然泉水按人体需要微量元素的标准进行过滤、消毒、反渗透等加工工艺，提高碳酸氢根离子的含量，补充人体微量元素的消耗，维持人体弱碱性体液，利于痛风病人的康复，抑制癌细胞的生长，保障人体健康状态。

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Номер записи: 86
27-10-2009 дата публикации

Bean beverage

Номер: KR100921528B1
Автор: 강태수, 김근실, 백승화, 황호선
Принадлежит: 백승화

본 발명은 콩을 주 원료로 하는 음료 및 그의 제조방법에 관한 것으로서, 보다 상세하게는 일반 콩과 도두(일명 '작두콩'이라 한다)를 일정 비율로 혼합하여 세척 후, 침지된 콩 혼합물을 삶은 다음 발생되는 열수추출 콩과 도두 혼합증자액에 기타 첨가제를 일정비율 첨가하여 만드는 콩음료의 제조방법 및 상기 제조방법에 의해 제조되는 콩음료를 제공한다. The present invention relates to a beverage based on soybeans and a method for manufacturing the same, and more specifically, after mixing by washing a mixture of general beans and bean curd (also called 'small beans') at a predetermined ratio, the soaked soybean mixture is boiled and then It provides a method for producing a soda beverage made by adding a certain ratio to the generated hot water extract soybeans and mixed bean juice mixture, and a soda beverage produced by the production method. 콩, 도두, 작두콩, 혼합증자액, 규소수지, 산미료, 단백질 분해효소 Soybeans, bean sprouts, green beans, mixed juice, silicon resin, acidulant, protease

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Номер записи: 87
05-11-1999 дата публикации

브로콜리 채소가 함유된 기능성음료 및 그 제조방법

Номер: KR19990080042A
Автор: 김미리, 석대은, 이근종
Принадлежит: 김미리, 석대은, 이근종

본 발명은 기능성음료에 관한 것으로, 더욱 상세하게는 항발암 해독작용을 나타내는 설포라페인 성분을 많이 함유하는 브로콜리 채소를 가공하여 음료로 제조함에 있어 설포라페인 성분의 최대 생성을 도모하여 항발암 해독작용을 나타내는 브로콜리 채소가 함유된 기능성음료 및 그 제조방법에 관한 것이다. 본 발명의 제 1 특징에 따르면, 항발암 해독작용을 돕는 설포라페인(sulfoeaphane)성분을 함유하는 브로콜리 채소와 브로콜리와 혼합되어 항발암 해독효소의 유도효과를 상승시키는 무. 순무 등의 제2 성분과, 음료의 풋내를 감소시키고 향미를 위한 사과즙 및 비타민씨 와 같은 제3성분이 첨가되도록 구성한 기능성음료를 제공하는데 있다. 또한 본 발명의 제2특징에 따르면, 적정량의 브로콜리 채소와 제2성분을 취해 소정량의 비타민-씨를 함유한 물을 혼합하여 마쇄하고, 상기 마쇄한 액을 실온에서 약 30분 내지 1시간 방치하고, 이후에 여과하여 펄프는 제거하고 여과액에 소정량의 과일즙을 첨가하여 제조되는 것을 특징으로 하는 브로콜리 채소가 함유된 기능성 음료의 제조방법을 제공하는 것이다. 제2성분은 무로 구성되어 브로콜리와 무는 중량비로 1 : 1로 구성하고, 상기 과일즙은 사과즙으로 10% 첨가되도록 한다. 상기와 같이 구성됨으로서 맛이 뛰어난 음료로서 항발암해독작용을 돕는 기능성 음료를 제공할 수가 있어 단순히 음료를 마시는 행위에 의해서도 건강증진을 기할 수 있는 잇점이 있다.

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Номер записи: 88
10-08-2008 дата публикации

Application of colloid anionic silicic sol as clarifier

Номер: RU2330879C2
Автор: Мари Лор ПЕРАР, Уве ФАЛЬК
Принадлежит: АЗ ЭЛЕКТРОНИК МАТИРИАЛЗ ЮСЭй КОРП.

FIELD: food industry. SUBSTANCE: for clarification and stabilisation of liquid food products colloid anionic silicic sol is used with pH from 1 to 4, with diameter of particles from 4 to 150 nm and area surface from 20 to 700 m 2 /g. EFFECT: invention allows to prepare clarified products with high extent of stabilisation. 23 cl, 2 tbl, 1 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 330 879 (13) C2 (51) ÌÏÊ C12C C12H C12H A23L 7/14 1/02 1/048 2/80 (2006.01) (2006.01) (2006.01) (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2005102089/13, 13.06.2003 (72) Àâòîð(û): ÔÀËÜÊ Óâå (DE), ÆÀÊÈÍÎ Ýðèê (FR), ÏÅÐÀÐ Ìàðè Ëîð (FR) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 13.06.2003 (73) Ïàòåíòîîáëàäàòåëü(è): ÀÇ ÝËÅÊÒÐÎÍÈÊ ÌÀÒÈÐÈÀËÇ ÞÑÝé ÊÎÐÏ. (US) (43) Äàòà ïóáëèêàöèè çà âêè: 20.08.2005 R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 28.06.2002 DE 10229047.4 (45) Îïóáëèêîâàíî: 10.08.2008 Áþë. ¹ 22 2 3 3 0 8 7 9 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: MARTIN S.C. Plant To Double Klebosol Capacity, 23.02.2001 [íàéäåíî 14.11.2006]. Íàéäåíî â Èíòåðíåò: . US 4027046, 31.05.1977. DE 19707332, 29.01.1998. RU 2160777 C1, 20.12.2000. (86) Çà âêà PCT: EP 03/06264 (13.06.2003) C 2 C 2 (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 28.01.2005 R U 2 3 3 0 8 7 9 (87) Ïóáëèêàöè PCT: WO 2004/003128 (08.01.2004) Àäðåñ äë ïåðåïèñêè: 103735, Ìîñêâà, óë. Èëüèíêà, 5/2, ÎÎÎ "Ñîþçïàòåíò", ïàò.ïîâ. È.Ì.Çàõàðîâîé (54) ÏÐÈÌÅÍÅÍÈÅ ÊÎËËÎÈÄÍÎÃÎ, ÀÍÈÎÍÍÎÃÎ ÊÐÅÌÍÈÅÂÎÃÎ ÇÎËß Â ÊÀ×ÅÑÒÂÅ ÎÑÂÅÒËÈÒÅËß (57) Ðåôåðàò: Èçîáðåòåíèå îòíîñèòñ ê ïèùåâîé ïðîìûøëåííîñòè. Äë îñâåòëåíè è ñòàáèëèçàöèè æèäêèõ ïèùåâûõ ïðîäóêòîâ èñïîëüçóþò êîëëîèäíûé, àíèîííûé êðåìíèåâûé çîëü ñ ðÍ îò 1 äî 4, äèàìåòðîì ÷àñòèö îò 4 äî 150 íì è ïëîùàäüþ ïîâåðõíîñòè îò 20 äî 700 ì 2/ã. Èçîáðåòåíèå ïîçâîë åò ïîëó÷èòü îñâåòëåííûå ïðîäóêòû ñ âûñîêîé ñòåïåíüþ ñòàáèëèçàöèè. 22 ç.ï. ô-ëû, 2 òàáë. Ñòðàíèöà: 1 RU RUSSIAN ...

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Номер записи: 89
27-06-2012 дата публикации

Method for Preparation of Fermented Beverage obtained from Turnips by using Rice Koji

Номер: KR101156162B1
Автор: 김은미, 김태영, 모혜원, 박신영, 조용식, 최윤희
Принадлежит: 대한민국

본 발명은 쌀누룩을 이용한 순무발효음료의 제조방법에 관한 것으로, 더욱 상세하게는 세절한 순무와 효소제 역할을 할 수 있는 유용미생물을 접종 배양한 쌀누룩( Aspergillus oryzae 및 Aspergilus kawachii 를 접종한 것)과 설탕을 혼합한 후 발효시키므로써, 생식하였을 때의 순무의 매운맛이 발효과정 중에 생성되는 유기산의 신맛과 쌀누룩에 의한 단맛의 생성으로 순화되어 독특한 풍미를 가지면서도, 유용한 영양성분 손실을 최소화하고, 원재료의 유용성분의 체내 흡수율을 높이면서도, 간단한 공정으로 인하여 농가에서도 소단위로 손쉽게 제조할 수 있는 순무발효음료의 제조방법에 관한 것이다. 쌀누룩, 순무발효음료, 순무, 설탕, 발효

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Номер записи: 90
15-05-2012 дата публикации

method for manufacturing cheonggukjang containing red ginseng, and cheonggukjang produced thereby

Номер: KR101145894B1
Автор: 남수정, 문선애, 문수경, 엄미나, 이미경, 이성봉
Принадлежит: 경기도

본 발명은 인삼발효 홍삼 청국장 제조방법 및 이로부터 제조된 홍삼 청국장에 관한 것으로서, 좀더 상세하게는 청국장 제조시 가공되지 않은 인삼인 수삼을 콩과 함께 발효시켜 홍삼에 주로 함유된 생리활성물질이 생성되도록 하는 인삼발효 홍삼 청국장 제조방법 및 상기 방법으로 제조되는 홍삼 청국장에 관한 것이다. The present invention relates to a method for producing ginseng fermented red ginseng Cheonggukjang and red ginseng Cheonggukjang prepared therefrom, and more specifically, to produce a bioactive substance mainly contained in red ginseng by fermenting ginseng, unprocessed ginseng, with soybean during the production of It relates to a ginseng fermented red ginseng Cheonggukjang production method and a red ginseng Cheonggukjang prepared by the above method. 본 발명에 따른 인삼발효 홍삼 청국장 제조방법은 첨가된 인삼성분이 콩과 함께 발효되어 홍삼에 풍부한 생리활성물질로 전환되어 청국장에 함유됨으로써 청국장을 섭취함과 동시에 홍삼의 유용성분을 동시에 섭취할 수 있으며, 또한 청국장 특유의 이취가 인삼발효에 의해 억제되어 섭취의 거부감을 감소시킴으로써 청국장의 보급이 활성화된다. The method of manufacturing ginseng fermented red ginseng Cheonggukjang according to the present invention is fermented together with soybeans and converted into physiologically active substances rich in red ginseng to be contained in Cheonggukjang so that you can simultaneously consume the useful ingredients of red ginseng. In addition, Cheonggukjang's peculiar off-flavor is suppressed by ginseng fermentation, reducing the rejection of ingestion. 청국장, 인삼, 홍삼, 발효, 생리활성물질 Cheonggukjang, Ginseng, Red ginseng, Fermentation, Bioactive substance

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Номер записи: 91
07-12-2016 дата публикации

Radix Ipomoeae probiotic bacteria beverage and preparation method thereof

Номер: CN106173652A
Автор: 王轶, 郭鹏
Принадлежит: Farm Product Processing and Nuclear Agricultural Technology Institute of Hubei Academy of Agricultural Sciences

本发明公开了一种红薯益生菌饮料的制作方法，包括：将红薯制作成红薯浆液，在红薯浆液中接入由嗜酸乳杆菌、植物乳杆菌以及嗜热链球菌混合形成的复合益生菌进行发酵。该红薯益生菌饮料的制作方法实现了以红薯为原料制作益生菌食用乳制品，以简单的工艺充分地保存红薯中的营养物质，并发酵生成有利于人体吸收的乳制品，可以取代部分乳制品。本发明还涉及上述制作方法制作而成的红薯益生菌饮料。

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Номер записи: 92
20-07-2016 дата публикации

Preparation method of petal and fruit-fermented beverage

Номер: CN105767822A
Автор: 杨宝灵
Принадлежит: DALIAN NATIONALITIES UNIVERSITY

花瓣水果发酵饮料的制作方法，(1)选择花朵，作为主料：(2)处理花朵；(3)选择不同花朵所适应并具有口味增效作用的水果，清洗所选的水果，切成0.5cm～5cm的碎块或打浆，作为辅料，把辅料添加在主料中，作为半成品；(4)取过滤水和发酵窖头，把过滤水、发酵窖头和步骤(3)中的半成品混合均匀，作为混合物；(5)将混合均匀的步骤(4)的混合物置于容器中，进行恒温发酵，发酵时间1天‑15天；(6)将步骤(5)中经过恒温发酵的混合物，粗筛过滤，得滤液；(7)将步骤(6)所得滤液，经细筛过滤，得天然发酵滤液；(8)步骤(7)得到的天然发酵滤液装瓶即可。本发明能够充分保护维生素，营养价值高。

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Номер записи: 93
05-02-2013 дата публикации

Method for producing cereal fermented drinks using cereal starters and cereal fermented drinks produced by the same

Номер: KR101229423B1
Автор: 김주연, 김진숙, 김태영, 여수환, 이복섭, 이승화, 이영혜, 전진아, 정석태, 조영목, 최지호, 최한석
Принадлежит: 대한민국

본 발명은 (a) 수침 및 증자로 전처리된 곡물에 사상균을 접종하여 배양한 후 건조 및 분쇄하여 곡물발효제를 제조하는 단계; (b) 찹쌀과 멥쌀을 씻은 후 분쇄하는 단계; (c) 상기 (b)단계의 분쇄한 찹쌀과 멥쌀을 혼합하고 물을 첨가하여 죽으로 제조하는 단계; (d) 상기 (a)단계의 곡물발효제 및 (c)단계의 죽을 혼합하여 당화한 후 당화물을 얻는 단계; 및 (e) 상기 (d)단계의 당화물을 균질화하고 살균하는 단계를 포함하는 곡물발효음료의 제조방법 및 상기 방법으로 제조된 곡물발효음료에 관한 것이다. The present invention comprises the steps of inoculating filamentous fungi inoculated into grains pretreated with soaking and steaming, followed by drying and grinding to prepare a grain fermentation agent; (b) washing and grinding the glutinous rice and non-glutinous rice; (c) mixing the ground glutinous rice and non-glutinous rice of step (b) and adding water to prepare porridge; (d) mixing the grain fermenter of step (a) and porridge of step (c) to saccharify and obtain a saccharified compound; And (e) homogenizing and sterilizing the saccharity of step (d) and to a method for producing a grain fermented beverage and a grain fermented beverage prepared by the method.

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Номер записи: 94
07-10-2013 дата публикации

Making method of lotus root

Номер: KR101314568B1
Автор: 심상덕
Принадлежит: 시흥시

본 발명의 연근 발효음료 제조방법은 생연근을 수세, 박피, 세절하는 단계와, 상기 생연근을 설탕과 첨가물을 2:2:1 중량비율로 혼합시켜 제1조성물을 제조하는 단계와, 상기 제1조성물을 22~31℃에서 4주 동안 발효시키는 단계와, 상기 제1조성물을 여과시켜 액상의 발효액을 추출하는 단계와, 상기 발효액에 음료 추출물을 혼합시켜 연근 발효음료를 제조하는 단계와, 상기 연근 발효음료를 5~10분 가열하여 살균시키는 단계와, 상기 연근발효음료를 저온 보관하는 단계로 이루어지되, 상기 첨가물은 오미자로 이루어지며, 상기 발효액 및 음료추출물은 연꽃 침지물 64~73중량%, 비타민C 0.05~0.15중량%, 염화나트륨 0.02~0.06중량%, 염화칼륨 0.015~0.045중량%, 염화마그네슘 0.015~0.045중량% 및 발효액 26.9~35.7중량%로 이루어진다. The method for preparing lotus root fermented beverage of the present invention comprises the steps of washing, peeling and slicing the live lotus root, and mixing the live lotus root with sugar and an additive in a 2: 2: 1 weight ratio to prepare a first composition, and Fermenting the first composition for 4 weeks at 22-31 ° C., filtering the first composition to extract a liquid fermentation broth, and mixing a beverage extract with the fermentation broth to prepare a lotus root fermentation beverage; Sterilizing by heating the lotus root fermented beverage for 5 to 10 minutes, and the step of storing the lotus root fermented beverage at low temperature, the additive is made of Schizandra, the fermentation broth and beverage extract is 64 ~ 73 weight of lotus immersion %, Vitamin C 0.05 ~ 0.15% by weight, sodium chloride 0.02 ~ 0.06% by weight, potassium chloride 0.015 ~ 0.045% by weight, magnesium chloride 0.015 ~ 0.045% by weight and fermentation broth 26.9 ~ 35.7% by weight.

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Номер записи: 95
01-02-2017 дата публикации

Making method of pumpkin and apple compound beverage

Номер: CN106360174A
Автор: 张子亮
Принадлежит: Individual

本发明公开了一种南瓜苹果复合饮料的制备方法，包括以下步骤：（1）将新鲜苹果洗干净破碎成块状；（2）将块状的苹果加入南瓜汁和水后加热搅拌，冷却过滤得到提取液；（3）将提取液和乳化剂、谷氨钠、食盐混合，然后加热搅拌后冷却获得半成品；（4）将半成品真空灌装后杀菌获得成品，该制备方法工艺简单，加工成本低，制备出来的饮料既有苹果酸甜的风味，也有南瓜的风味，其营养丰富，含有丰富的碳水化合物、维生素和微量元素，易于消化，还可提高人体免疫力，经常饮用时具有可使血中胆固醇有效下降的功效，而且有助于预防心脏疾病和肿瘤，促进胃肠蠕动，维持身体的酸碱平衡，食用方便，具有比较高的推广价值。

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Номер записи: 96
05-04-2017 дата публикации

A kind of preparation method of sweet potato stem leaf beverage

Номер: CN106551220A
Автор: 翟文俊
Принадлежит: SHAANXI YUNZHI INTELLECTUAL PROPERTY OPERATIONS MANAGEMENT Co Ltd

本发明公开了一种红薯茎叶饮品的制备方法，红薯茎叶的粉碎，红薯茎叶原浆液的制备，红薯茎叶原浆液异味及澄清处理，将制备好的红薯茎叶原液和混合辅料泵入配料缸中进行配料，根据加入混合辅料的不同，可制成无糖型红薯茎叶饮品和普通型红薯茎叶饮品，红薯叶的营养十分丰富，被亚洲蔬菜研究中心列为高营养蔬菜品种，称其为“蔬菜皇后”，采用本发明制备的红薯茎叶饮品预防肥胖症、调整免疫、内分泌、抗癌、抗炎、止血、降糖、解毒、防止夜盲症及便秘等保健功效；同时红薯茎叶中富含的粘液蛋白，能预防心血管系统的脂肪沉积，保持动脉血管的弹性，预防冠心病，同时还能防止肝脏和肾脏结缔组织萎缩，保持消化道、呼吸道和肠道的通滑。

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Номер записи: 97
08-04-2013 дата публикации

Composition of Fruits and Vegetables Beverage Containing Fig and the Method Thereof

Номер: KR101252386B1
Автор: 김동희, 김미정, 김정훈
Принадлежит: 농업회사법인영암녹색무화과주식회사, 웅진식품주식회사

본 발명은 조성물 총 중량에 대하여, 무화과 농축액 1 ~ 5 중량%, 과당 5 ~ 15 중량%, 올리고당 0.5 ~ 5 중량%, 구연산 0.01 ~ 0.2 중량%, 비타민C 0.01 ~ 0.1 중량%, SY-RED 색소 0.005 ~ 0.05 중량%, 칼라믹스 알에스-엘 색소 0.005 ~ 0.05 중량%, 무화과향 0.005 ~ 0.15 중량% 및 정제수 74.45 ~ 93.465 중량%를 포함하는 과채 음료 조성물 및 상기 과채 음료 조성물의 제조방법에 관한 것이다. The present invention is based on the total weight of the composition, 1 to 5% by weight of the fig concentrate, 5 to 15% by weight fructose, 0.5 to 5% by weight oligosaccharide, 0.01 to 0.2% by weight citric acid, 0.01 to 0.1% by weight vitamin C, SY-RED pigment It relates to a vegetable beverage composition comprising 0.005 to 0.05% by weight, color mix RS-L pigment 0.005 to 0.05% by weight, figs 0.005 to 0.15% by weight and purified water 74.45 to 93.465% by weight and a method for producing the vegetable beverage composition .

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Номер записи: 98
16-11-2021 дата публикации

Beverage and its preparing process

Номер: CN107148221B
Автор: 盖伊·伍德尔
Принадлежит: Gai YiWudeer

一种生产茶糖浆的方法包含使植物材料和/或植物提取物与热水接触以产生茶。所述方法包含过滤茶以产生茶滤液、向茶滤液中加入糖，并且然后降低茶或茶滤液的pH，从而产生茶糖浆。

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Номер записи: 99
27-09-2012 дата публикации

Food and beverage composition containing extract of black waxy rice with giant embryo

Номер: KR101183981B1
Автор: 강항원, 김상민, 박동수, 박수권, 서우덕, 송유천, 이기환, 이학동, 장기창, 한상익
Принадлежит: 대한민국

본 발명은 흑찰거대배아미 추출물을 유효성분으로 함유하는 항산화 활성 증진용 식음료 조성물, 상기 식음료 조성물의 제조방법 및 상기 식음료 조성물을 함유한 식품에 관한 것이다. The present invention relates to a food and beverage composition for enhancing antioxidant activity, a method for preparing the food and beverage composition, and a food containing the food and beverage composition.

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Номер записи: 100