-
公开(公告)号：US06423361B1
公开(公告)日：2002-07-23
申请号：US09500850
申请日：2000-02-09
申请人： Gregg Lance Lehmberg , Martin John Spisak , Steven Alphonse Gobbo , Meghan Mary Kemly-Ellingham
发明人： Gregg Lance Lehmberg , Martin John Spisak , Steven Alphonse Gobbo , Meghan Mary Kemly-Ellingham
IPC分类号： A23F300
CPC分类号： A23F3/163
摘要： A method for preparing beverage strength tea from highly concentrated solutions is taught. The method involves heating a portion of the dilution water to a pre-selected temperature, mixing this heated water with the concentrate and then adding additional water at a lower temperature to form the final beverage strength product.
摘要翻译： 教导了从高浓度溶液制备饮料强度茶的方法。 该方法包括将一部分稀释水加热至预选温度，将该加热的水与浓缩物混合，然后在较低温度下加入另外的水以形成最终的饮料强度产品。
-
公开(公告)号：US06413570B1
公开(公告)日：2002-07-02
申请号：US09501172
申请日：2000-02-09
申请人： Gregg Lance Lehmberg , Martin John Spisak , Steven Alphonse Gobbo , Meghan Mary Kemly-Ellingham
发明人： Gregg Lance Lehmberg , Martin John Spisak , Steven Alphonse Gobbo , Meghan Mary Kemly-Ellingham
IPC分类号： A23F300
CPC分类号： A23F3/163
摘要： A brewed tea concentrate is taught having about 5 to 30% tea solids, combined with selected carbohydrates in a ratio of 1.5 parts or more of carbohydrate to 1 part of tea solids. The brewed tea concentrate has certain levels of caffeine, flavanoids and gallic acid and when diluted to a final tea beverage at a ratio of about 100 parts water to 1 part tea has a total tea solids content of about 0.1% to 0.3% or higher. The beverage thus prepared has a Hunter haze of 50 or less.
摘要翻译： 一种酿造的茶浓缩物被教导为具有约5至30％的茶固体，与选定的碳水化合物相比，其中1.5重量份或更多的碳水化合物与1份茶固体的比例。 酿造的浓缩茶具有一定程度的咖啡因，类黄酮和没食子酸，当以约100份水至1份茶的比例稀释至最终的茶饮料时，总茶固含量为约0.1％至0.3％或更高。 由此制备的饮料的亨特雾度为50以下。
-
公开(公告)号：US06423362B1
公开(公告)日：2002-07-23
申请号：US09500895
申请日：2000-02-09
申请人： Gregg Lance Lehmberg , Martin John Spisak , Steven Alphonse Gobbo , Meghan Mary Kemly-Ellingham , Clive Stanbra Harris
发明人： Gregg Lance Lehmberg , Martin John Spisak , Steven Alphonse Gobbo , Meghan Mary Kemly-Ellingham , Clive Stanbra Harris
IPC分类号： A23F300
CPC分类号： A23F3/163
摘要： This invention discloses the usage of the heated concentrates or storage solutions containing relatively high concentrations of tea solids. This heating is done prior to dilution with cold water to prepare tea beverages and, preferably, at the times of dilution.
摘要翻译： 本发明公开了含有较高浓度茶固体的加热浓缩物或储存溶液的用途。 在用冷水稀释之前进行加热以制备茶饮料，优选在稀释时进行。
-
公开(公告)号：US6036986A
公开(公告)日：2000-03-14
申请号：US958960
申请日：1997-10-28
申请人： Michael Charles Cirigliano , William Conrad Franke , Meghan Mary Kemly , Raymond Thomas McKenna , Paul John Rothenberg
发明人： Michael Charles Cirigliano , William Conrad Franke , Meghan Mary Kemly , Raymond Thomas McKenna , Paul John Rothenberg
摘要： An aqueous based tea solids containing beverage is taught which also contains a sufficient amount of cinnamic acid its salts and esters as a flavoring/antimicrobial compound and employs a hurdle approach with selected levels of water hardness, polyphosphate, sequestrants, pH adjustment, benzoic acid and sorbic acid to prevent microbiological outgrowth while simultaneously contributing to the pleasant flavor of the beverage thus making the beverage acceptable both organoleptically and microbiologically.
摘要翻译： 教导了一种含水基茶固体饮料，其还含有足够量的肉桂酸及其盐和酯作为调味/抗微生物化合物，并采用具有选定水硬度，多磷酸盐，多价螯合剂，pH调节剂，苯甲酸和 山梨酸防止微生物生长，同时有助于饮料的令人愉悦的味道，从而使得饮料在感官和微生物学上都可接受。
-
-
-
搜索结果
4 条记录 (耗时 0.01 秒)
