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公开(公告)号：US20100189822A1
公开(公告)日：2010-07-29
申请号：US12668943
申请日：2008-07-10
Applicant: Tsuyoshi Arima , Hideki Masuda
Inventor： Tsuyoshi Arima , Hideki Masuda
CPC classification number: A23L1/221 , A23F3/166 , A23L2/44 , A23L2/56 , A23L3/3463 , A23L3/3472 , A23L3/3571 , A23L27/10 , A23L27/2026 , A23L27/2028 , A23L27/204 , A23L27/60 , A23L27/70 , A23V2002/00 , A61K8/66 , A61K8/922 , A61K8/97 , A61K2800/52 , A61K2800/524 , A61K2800/85 , A61Q11/00 , A61Q13/00 , A61Q19/00 , C11B5/00 , C11B5/0078 , C11B5/0085 , C11B5/0092 , C11B9/00 , C12Y110/03001 , C12Y110/03002 , C12Y114/18001 , A23V2200/10 , A23V2200/02 , A23V2250/214
Abstract: The invention provides a deterioration inhibitor with an even stronger effect than the prior art against deterioration of flavors and fragrances in foods and beverages or cosmetics, which is attributed to heat, light and the like, and especially against production of deterioration odors derived from citral.It is a food flavor deterioration inhibiting material comprising as an effective component a product obtained by treatment of a tea extract component with an oxidizing enzyme. Addition of a deterioration inhibiting material according to the invention to a food or beverage or a cosmetic can inhibit deterioration of flavor and fragrance, with use in smaller amounts than conventional deterioration inhibitors. A particularly notable effect is exhibited against production of p-cresol and p-methylacetophenone which are citral-derived deterioration odor components, and therefore it is suitable for foods and beverages or cosmetics with citral-containing citrus-like flavors and fragrances.
Abstract translation: 本发明提供了一种劣化抑制剂，其具有比现有技术更强的效果，可以防止由于热，光等引起的食品和饮料或化妆品中的香料和香料的劣化，特别是由于产生来自柠檬醛的气味恶化。 作为食品香味变质抑制材料，含有通过用氧化酶处理茶提取物成分而得到的产品作为有效成分。 根据本发明的降解抑制材料添加到食品或饮料或化妆品中可以抑制风味和香味的劣化，其用量比常规的劣化抑制剂的量少。 对于产生柠檬醛衍生的恶臭成分的对甲酚和对甲基苯乙酮的显示效果特别显着，因此适用于具有柠檬醛的柑橘类香料和香料的食品和饮料或化妆品。
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公开(公告)号：US20100166937A1
公开(公告)日：2010-07-01
申请号：US12720447
申请日：2010-03-09
Applicant: Casey McCormick , Thaddeus Pesce , Pam Lalak , Cathy Culver , Cyndia Cardona , Paula Puccini , Ralph DiGiacomo , Helen Akinruli
Inventor： Casey McCormick , Thaddeus Pesce , Pam Lalak , Cathy Culver , Cyndia Cardona , Paula Puccini , Ralph DiGiacomo , Helen Akinruli
Abstract: A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.
Abstract translation: 公开了制造无雾无酒精麦芽饮料的方法。 该方法包括形成含有凝结剂和水的麦芽溶液，调节麦芽溶液的pH使得麦芽溶液的pH值小于约4.0，并从麦芽溶液中的麦芽提取物中凝结蛋白质。 从麦芽溶液中除去凝固的蛋白质以形成清新无雾的麦芽饮料。 还公开了制备储存稳定的饮料的方法。 该方法包括对每体积成品饮料多于约1.5体积二氧化碳的溶液进行碳酸化; 向溶液中加入酸化剂，使得成品饮料的pH为约2.5至约4.0; 并向溶液中加入化学防腐剂。 另外，公开了一种无霾和稳定的非酒精性麦芽饮料。
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公开(公告)号：US20100166917A1
公开(公告)日：2010-07-01
申请号：US12640142
申请日：2009-12-17
Applicant: Richard T. Smith
Inventor： Richard T. Smith
Abstract: The present invention provides beverage preservative systems for use in high acid beverage products, and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. The components that make up the beverage preservative system of invention work together in a synergistic manner to reduce the amount of preservative required and so improve the inventive beverage's sensory impact over beverages having conventional preservatives.
Abstract translation: 本发明提供了用于高酸饮料产品的饮料防腐系统和包含饮料防腐剂体系的饮料产品。 饮料防腐剂系统防止密封容器内的饮料中的微生物变质至少16周。 本发明减少或消除了使健康和/或环境问题的常规防腐剂的使用。 构成本发明的饮料防腐剂体系的组分以协同的方式一起工作以减少所需的防腐剂的量，从而改善了本发明饮料对具有常规防腐剂的饮料的感官影响。
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44.发明申请公开(公告)号：US20100104705A1
公开(公告)日：2010-04-29
申请号：US12605810
申请日：2009-10-26
Applicant: Roman Gordon , Igor Gorodnitsky , Varvara Gritchko
Inventor： Roman Gordon , Igor Gorodnitsky , Varvara Gritchko
Abstract: A method and device for manipulating alcoholic and non-alcoholic beverages to obtain desirable changes in the beverages, comprising subjecting said beverages to a flow-through hydrodynamic cavitation process and continuing the application of such process for a period of time sufficient to produce a consumable product. In the case of wine, the method includes altering the composition and accelerating the conversion of ingredients to obtain wine with a superior homogeny, an extended shelf life and a mouth feel, flavor, bouquet, color and body resembling those of wine that was subjected to a traditional oak barrel maturation. The system provided implements the described method.
Abstract translation: 一种用于操作酒精和非酒精饮料以获得饮料中期望变化的方法和装置，包括使所述饮料经受流过的流体动力学空化过程，并继续使用这种方法足以产生消耗品的一段时间 。 在葡萄酒的情况下，该方法包括改变成分并加速成分的转化，以获得具有优异均质性，延长的保质期和口感，风味，花束，颜色和类似于经受 一个传统的橡木桶成熟。 所提供的系统实现了所描述的方法。
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公开(公告)号：US20100069658A1
公开(公告)日：2010-03-18
申请号：US12293693
申请日：2007-04-11
Applicant: Steffen Kahlert , Johannes Kaulen , Erasmus Vogl
Inventor： Steffen Kahlert , Johannes Kaulen , Erasmus Vogl
CPC classification number: C07C68/08 , A23L2/44 , A23L3/3553 , C12H1/14 , C07C69/96
Abstract: By using phosphorus compounds, diesters of dicarbonic acid may be stabilized against thermal and chemical decomposition over a relatively long period. Mixtures of diesters of dicarbonic acid and phosphorus compounds are outstandingly suitable for preserving foods.
Abstract translation: 通过使用磷化合物，二碳酸二酯可以在相当长的时间内稳定化，防止热分解和化学分解。 二碳酸和磷化合物二酯的混合物非常适合保存食物。
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Patent Agency Ranking
46.发明申请METHOD FOR PRODUCTION OF COCONUT WATER BEVERAGE AND BLENDED JUICE BEVERAGES WITH COCONUT WATER 审中-公开用于生产椰子水饮料的方法和用椰壳水混合的水果饮料公开(公告)号：US20100055269A1
公开(公告)日：2010-03-04
申请号：US12550538
申请日：2009-08-31
Applicant: Kellie Haynes , Rachel Bundang , Osvaldo Chu , Christian Eichinger , D. Scott Lineback , Albert D. Bolles
Inventor： Kellie Haynes , Rachel Bundang , Osvaldo Chu , Christian Eichinger , D. Scott Lineback , Albert D. Bolles
Abstract: A method for producing a coconut water beverage having a pH below 4.5 by adding a food grade acid to coconut water. The method coverts coconut water from a low-acid food to a high-acid food which allows the coconut water to be subjected to less severe commercial sterilization processing and preserves the natural taste and aroma of the coconut water. The present invention is also directed to a blended beverage comprising coconut water and fruit juice and having natural isotonic properties.
Abstract translation: 一种通过向椰子水中加入食品级酸来生产pH低于4.5的椰子水饮料的方法。 该方法将椰子水从低酸食物覆盖到高酸食品，使椰子水经受较少的商业灭菌处理，并保持椰子水的天然味道和香气。 本发明还涉及包含椰子水和果汁并具有天然等渗性质的混合饮料。
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公开(公告)号：US20100040738A1
公开(公告)日：2010-02-18
申请号：US12510348
申请日：2009-11-03
Applicant: Richard T. Smith
Inventor： Richard T. Smith
Abstract: The present invention provides beverage preservative systems and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that pose health and/or environmental concerns. In particular, the present invention is directed to a beverage product which comprises a cyclodextrin-antimicrobial complex.
Abstract translation: 本发明提供饮料防腐系统和包含饮料防腐剂体系的饮料产品。 饮料防腐剂系统防止密封容器内的饮料中的微生物变质至少16周。 本发明减少或消除了使健康和/或环境问题的常规防腐剂的使用。 特别地，本发明涉及包含环糊精 - 抗微生物复合物的饮料产品。
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公开(公告)号：US20090263558A1
公开(公告)日：2009-10-22
申请号：US12495276
申请日：2009-06-30
Applicant: Thomas Lee , Pei Chang , Zena Bell
Inventor： Thomas Lee , Pei Chang , Zena Bell
IPC: A23L2/38
CPC classification number: A23L2/02 , A23L2/44 , A23L2/52 , A23L2/56 , A23L2/68 , A23V2002/00 , A23V2200/04 , A23V2250/044 , A23V2250/032 , A23V2200/10 , A23V2200/16 , A23V2250/046 , A23V2250/02
Abstract: A combination of an acidulant system and a buffer salt system is included in lemon/lime flavored beverages to achieve improved stability. The acidulant system includes citric acid and/or phosphoric acid and an additional organic acid having a smaller dissociation constant than both phosphoric acid and citric acid; the buffer salt system includes a citrate salt and a phosphate salt.
Abstract translation: 柠檬/酸橙调味饮料中包含酸化剂系统和缓冲盐系统的组合以达到改善的稳定性。 酸化剂系统包括柠檬酸和/或磷酸以及与磷酸和柠檬酸相比具有较小解离常数的另外的有机酸; 缓冲盐系统包括柠檬酸盐和磷酸盐。
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公开(公告)号：US20090123617A1
公开(公告)日：2009-05-14
申请号：US11983924
申请日：2007-11-13
Applicant: Susan Wood Dunham
Inventor： Susan Wood Dunham
CPC classification number: A23L2/40 , A23L2/44 , A23L2/52 , A23L2/60 , A23L2/68 , A23V2002/00 , A23V2250/264 , A23V2250/044 , A23V2250/21 , A23V2250/50362
Abstract: A syrup for a frozen carbonated beverage has a freezing point suppressant, which can be a sugar or sugar substitute mixed with sucralose. The syrup contains a gelling agent, a foaming agent and an acidic agent that facilitate forming a slushy frozen beverage suitable of being dispensed from a mechanical beverage dispenser having a mixing and chilling chamber after being mixed with carbon dioxide.
Abstract translation: 用于冷冻碳酸饮料的糖浆具有凝固点抑制剂，其可以是与三氯蔗糖混合的糖或糖替代物。 糖浆包含胶凝剂，发泡剂和酸性剂，其有助于形成适合于在与二氧化碳混合之后从具有混合和冷藏室的机械饮料分配器分配的泥状冷冻饮料。
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50.发明申请Use of Hop Acids in Fruit Juices, Fruit Juice Concentrates and Other Beverages to Inhibit Alicyclobacillus Bacteria 有权在果汁，果汁浓缩物和其他饮料中使用合成酸抑制脂环芽孢杆菌公开(公告)号：US20080220108A1
公开(公告)日：2008-09-11
申请号：US11664658
申请日：2005-09-30
Applicant: Henry William Maca , Michael C. Barney , David S. Ryder
Inventor： Henry William Maca , Michael C. Barney , David S. Ryder
CPC classification number: A23B7/10 , A23B7/154 , A23L2/02 , A23L2/385 , A23L2/44 , A23L2/68 , A61K36/185
Abstract: An antimicrobial agent including hop acids is disclosed that inhibits the growth of acid-resistant and heat-resistant bacteria such as Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in a medium such as fruit juice.
Abstract translation: 公开了一种包括啤酒花酸的抗微生物剂，其在诸如果汁的介质中抑制耐酸耐热细菌如酸性脂环酸杆菌和酸性脂环酸杆菌的生长。
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