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公开(公告)号：US10314320B2
公开(公告)日：2019-06-11
申请号：US15688471
申请日：2017-08-28
申请人： Meltz, LLC
IPC分类号： A23F3/16 , A23F5/24 , A23L2/42 , A23L3/36 , A23L2/385 , A47J31/06 , A47J31/36 , A47J31/40 , A47J31/44 , A47J31/46 , A47J43/042 , B65D85/804
摘要： Systems for and methods of controlled liquid food or beverage product creation are provided. A method of producing a liquid product from a receptacle containing frozen liquid contents includes receiving the receptacle containing a frozen liquid contents in a dispenser, identifying a characteristic of the receptacle, the contents, and/or a desired product, melting at least a portion of the contents to generate the product by selectively heating the receptacle and/or the contents without adding liquid to the interior of the receptacle and/or supplying a liquid to the interior of the receptacle, wherein the selectively heating without adding liquid to the interior of the receptacle and/or suppling the liquid is based on the identified characteristic. The method also includes perforating the receptacle and dispensing the product from the receptacle.
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公开(公告)号：US10160560B2
公开(公告)日：2018-12-25
申请号：US15897484
申请日：2018-02-15
申请人： Daniel Schovain
发明人： Daniel Schovain
摘要： The present disclosure provides a carbonation preservation device that attaches to the mouth of an open container holding carbonated liquid. More specifically, the present invention relates to a device for preventing loss of carbonation from a carbonated liquid stored within a container by purging the trapped air above the remaining liquid within the container and replacing it with carbon dioxide or mixture of gases. When in place, the carbonation preservation device purges the air and other gases from the volume above the remaining carbonated liquid and fills the volume with a gas, such as carbon dioxide, or a mixture of gases, in order to pressurize the container and prevent the escape of carbon dioxide from the remaining carbonated liquid in the container.
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公开(公告)号：US20180229913A1
公开(公告)日：2018-08-16
申请号：US15897484
申请日：2018-02-15
申请人： Daniel Schovain
发明人： Daniel Schovain
CPC分类号： B65B31/04 , A23L2/42 , A23L2/44 , A23V2002/00 , B65B31/047 , B65D81/2076 , B65D81/24 , C12H1/16
摘要： The present disclosure provides a carbonation preservation device that attaches to the mouth of an open container holding carbonated liquid. More specifically, the present invention relates to a device for preventing loss of carbonation from a carbonated liquid stored within a container by purging the trapped air above the remaining liquid within the container and replacing it with carbon dioxide or mixture of gases. When in place, the carbonation preservation device purges the air and other gases from the volume above the remaining carbonated liquid and fills the volume with a gas, such as carbon dioxide, or a mixture of gases, in order to pressurize the container and prevent the escape of carbon dioxide from the remaining carbonated liquid in the container.
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公开(公告)号：US10045548B2
公开(公告)日：2018-08-14
申请号：US14426859
申请日：2013-09-11
申请人： Hanmi Medicare, Inc.
发明人： Jonghoon Lim , Byeong Ku Choi
摘要： The present invention relates to a method for preparing a whole soybean milk with superior storage stability which shows almost no change in viscosity when stored for a long time, and a whole soybean milk prepared thereby. As a method of the present invention provides a whole soybean milk having small particle sizes based on a procedure simpler than pre-existing methods, time for preparing a whole soybean milk can be shortened. Further, as the whole soybean milk obtained by this method shows almost no change in viscosity when stored for a long time, its shelf life can be extended dramatically as compared to pre-existing whole soybean milk containing both soybean milk residue and soybean liquid, which shows viscosity increase over time.
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公开(公告)号：US09961914B2
公开(公告)日：2018-05-08
申请号：US13991499
申请日：2011-12-07
CPC分类号： A23B7/155 , A23B7/10 , A23L2/382 , A23L2/42 , A23L19/00 , A23L19/09 , A23Y2320/00 , A23Y2320/25
摘要： The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method and the use in a food, beverage, as a probiotic and to improve the sensory properties and/or the storage stability is also disclosed.
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公开(公告)号：US20170283235A1
公开(公告)日：2017-10-05
申请号：US15484760
申请日：2017-04-11
申请人： 87K, LLC
发明人： Michel Boissy
CPC分类号： B67D1/0016 , A23L2/42 , A23L3/0155 , A23V2002/00 , B01F3/0861 , B01F5/0413 , B01F2215/007 , B65D47/12 , B65D47/121 , B65D47/283 , B65D51/1611 , B65D75/5877 , B65D85/72 , B67D1/0046 , B67D1/0801 , B67D1/1204 , B67D1/129 , B67D2001/0827
摘要： A system for providing a pre-mixed beverage from a distribution device includes a first container including a first consumable material and a second container including a second consumable material. A mixing block is arranged in fluid communication with the first container, the second container, and the distribution device such that a mixture of the first consumable material and the second consumable material is formed within the mixing block. At least one pump is operably coupled to first container, the second container, and the distribution device.
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87.发明申请YEAST EXTRACT FOR INHIBITING FLOCCULATION AND SETTLING IN FOODS AND BEVERAGES 审中-公开YEAST提取物用于抑制食品和饮料中的絮凝和沉淀公开(公告)号：US20170042201A1
公开(公告)日：2017-02-16
申请号：US15306859
申请日：2015-05-07
发明人： Eiji NAKAO , Yoshie YASUMATSU , Kenichi ASON
IPC分类号： A23L3/37 , A23L3/3571 , A23L2/84 , A23L33/145 , A23L2/42
CPC分类号： A23L3/37 , A23L2/38 , A23L2/42 , A23L2/70 , A23L2/84 , A23L3/3571 , A23L3/365 , A23L33/145 , A23V2002/00
摘要： An antiflocculation/settling agent is manufactured with a method having a low cost and low environmental impact, the agent having a high level of safety and no taste, and having an inhibitory effect on flocculation/settling of a food or beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. Yeast cell body residue remaining after removal of useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and supernatant is collected. This fraction contains at least 15 wt % RNA content per solid content, at least 10 wt % dietary fiber content, and at least 15 wt % protein content, and mannan makes up at least 50 wt % of the dietary fiber. This fraction can be used as an antiflocculation/settling agent in foods and beverages.
摘要翻译： 以低成本和低环境影响的方法制造抗絮凝/沉降剂，所述试剂具有高水平的安全性和无味，并且对食品或饮料的絮凝/沉降具有抑制作用。 此外，为了有效利用作为酵母提取物的副产物而产生的酵母细胞体残留物。 从酵母中除去有用的提取物后残留的酵母细胞体残余物悬浮在水中并加热，然后将悬浮液进行离心分离并收集上清液。 该级分每个固体含量含有至少15重量％的RNA含量，至少10重量％的膳食纤维含量和至少15重量％的蛋白质含量，并且甘露聚糖占膳食纤维的至少50重量％。 该级分可用作食品和饮料中的抗絮凝/沉降剂。
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88.发明申请公开(公告)号：US20170020169A1
公开(公告)日：2017-01-26
申请号：US15288885
申请日：2016-10-07
CPC分类号： A23L2/42 , A23L2/02 , A23L2/06 , A23L2/38 , A23L2/52 , A23L2/58 , A23L2/60 , A23L2/68 , A23L7/115 , A23L33/135 , A23V2002/00 , A23V2200/3204 , A23V2250/02 , A23V2250/254 , A23V2250/5034
摘要： Beverage products are disclosed comprising at least one fruit juice, at least one sweetener, probiotic bacteria, and beta-glucan, where the beverage product has a pH of at most 4.5 and an acid level of 0.5%-1.0%. In certain exemplary and non-limiting embodiments, the beverage product has the characteristic that if tested after 45 days of storage in hermetically sealed individually sized 12 fl. oz. PET vessels stored in the dark or in otherwise UV shielded conditions at a refrigeration temperature of 35° F. the beverage product has an increased shelf life when compared to the same beverage product without beta glucan. Methods are provided for making such beverage products with extended probiotic stability.
摘要翻译： 公开了包含至少一种果汁，至少一种甜味剂，益生菌和β-葡聚糖的饮料产品，其中饮料产品的pH值至多为4.5，酸值为0.5％-1.0％。 在某些示例性和非限制性的实施方案中，饮料产品具有以下特征：如果在密封的单独尺寸的12ml中储存45天后进行测试。 盎司 在35摄氏度的制冷温度下储存在黑暗中或以其他紫外线屏蔽状态的PET容器，与没有β葡聚糖的相同饮料产品相比，饮料产品具有更高的保质期。 提供了制备具有延长益生菌稳定性的这种饮料产品的方法。
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公开(公告)号：US20160366917A1
公开(公告)日：2016-12-22
申请号：US14902378
申请日：2014-07-11
CPC分类号： A23L2/74 , A23L2/02 , A23L2/42 , A23V2002/00
摘要： The invention is directed to a process for preparing a juice product from a raw juice feed comprising microorganisms by subjecting the raw juice feed to microfiltration to obtain the juice product and a retentate juice product, wherein the microfiltration is performed as a cross-flow filtration over a sieve, which sieve has openings that are smaller than the dimensions of the microorganisms present in the raw juice feed and wherein over the sieve a high frequency back pulsing is applied.
摘要翻译： 本发明涉及一种由含有微生物的原汁饲料制备果汁产品的方法，该方法是使原汁液进料微滤以获得果汁产品和渗余汁产品，其中微滤作为交叉流过滤 该筛子具有比原料汁进料中存在的微生物的尺寸小的开口，并且其中在筛子上施加高频反向脉冲。
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公开(公告)号：US09289009B2
公开(公告)日：2016-03-22
申请号：US14241885
申请日：2012-08-17
申请人： Eduards Kravecs
发明人： Eduards Kravecs
摘要： The invention relates to the food-processing industry, particularly, to a method for manufacture and storage of honey-containing fruit and/or berry products. According to the invention, a fruit and/or berry juice and honey are mixed in the following proportions (weight percent): fruit and/or berry juice 75-93; honey 25-7, and the obtained product is stored at a temperature between −10° C. to −18° C. Upon unpacking, the product can be stored in a home refrigerator during 120 to 240 hours (dependent on the kind of the fruit and/or berry juice).
摘要翻译： 本发明涉及食品加工业，特别涉及一种用于制造和储存含蜂蜜的水果和/或浆果产品的方法。 根据本发明，水果和/或浆果汁和蜂蜜以以下比例（重量百分比）混合：水果和/或浆果汁75-93; 蜂蜜25-7，所得产品在-10℃至-18℃之间的温度下储存。打开包装后，产品可在120至240小时内存放在家用冰箱中（取决于 水果和/或浆果汁）。
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