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    Self-foaming ready to drink beverages
    1.
    发明授权
    Self-foaming ready to drink beverages 审中-公开

    公开(公告)号：US10667540B2

    公开(公告)日：2020-06-02

    申请号：US14905142

    申请日：2013-07-15

    申请人： NESTEC S.A. ,  Deepak Sahai ,  Alexander Sher

    发明人： Deepak Sahai ,  Alexander Sher

    IPC分类号： A23F3/16 ,  A23L2/56 ,  A23F3/30 ,  A23F5/24 ,  A23F5/36 ,  B65D1/04 ,  A23L2/40 ,  B65D81/34 ,  B01F3/04 ,  B01F15/00

    摘要： A container stores a main liquid component that contains a dissolved gas, preferably nitrous oxide, separately from a foam initiator component that is at least one of a powder, a liquid or a concentrate. A dispensing part of the container, such as a dispensing lid, can contain the foam initiator component. The foam initiator component is dispersed and dissolved into the main liquid component to form a foaming ready to drink beverage. The foam initiator component comprises a portion of the ingredients of the ready to drink beverage. Combination of the foam initiator component with the main liquid component not only results in foam generation in the container without any mechanical energy input additional to the opening of the container but also forms the ready to drink beverage.

    SELF-FOAMING READY TO DRINK BEVERAGES
    2.
    发明申请
    SELF-FOAMING READY TO DRINK BEVERAGES 审中-公开
    自助泡沫饮料饮料

    公开(公告)号：US20160157506A1

    公开(公告)日：2016-06-09

    申请号：US14905142

    申请日：2013-07-15

    申请人： Deepak SAHAI ,  Alexander SHER ,  NESTEC S.A.

    发明人： Deepak Sahai ,  Alexander Sher

    IPC分类号： A23F3/16 ,  A23L2/56 ,  A23F5/36 ,  A23F5/24 ,  A23F3/30

    CPC分类号： A23F3/163 ,  A23F3/30 ,  A23F5/243 ,  A23F5/36 ,  A23L2/40 ,  A23L2/56 ,  A23V2002/00 ,  B01F3/04446 ,  B01F15/0087 ,  B01F2215/0022 ,  B65D1/04 ,  B65D81/34

    摘要： A container stores a main liquid component that contains a dissolved gas, preferably nitrous oxide, separately from a foam initiator component that is at least one of a powder, a liquid or a concentrate. A dispensing part of the container, such as a dispensing lid, can contain the foam initiator component. The foam initiator component is dispersed and dissolved into the main liquid component to form a foaming ready to drink beverage. The foam initiator component comprises a portion of the ingredients of the ready to drink beverage. Combination of the foam initiator component with the main liquid component not only results in foam generation in the container without any mechanical energy input additional to the opening of the container but also forms the ready to drink beverage.

    摘要翻译： 容器存储与泡沫引发剂组分（粉末，液体或浓缩物中的至少一种）分开的含有溶解气体，优选一氧化二氮的主要液体组分。 容器的分配部分，例如分配盖，可以包含泡沫引发剂组分。 将泡沫引发剂组分分散并溶解到主液体组分中以形成可饮料的泡沫。 泡沫引发剂组分包括即饮饮料的一部分成分。 泡沫引发剂组分与主要液体组分的组合不仅导致容器中的泡沫产生，而且没有任何机械能量输入附加到容器的开口，而且形成准备饮用的饮料。

    FOAMING TEA COMPOSITIONS
    3.
    发明申请
    FOAMING TEA COMPOSITIONS 审中-公开
    发泡茶组合物

    公开(公告)号：US20130251878A1

    公开(公告)日：2013-09-26

    申请号：US13992169

    申请日：2011-12-07

    申请人： Deepak Sahai

    发明人： Deepak Sahai

    IPC分类号： A23F3/16

    CPC分类号： A23F3/163 ,  A23F3/14 ,  A23F3/30

    摘要： The present invention relates to a simple foaming tea composition with a viscosity, clarity or color of the original tea. In one aspect, the invention relates to a foaming tea composition comprising a tea product, a food grade ester alginate, wherein the addition of ester alginate generates or produces a layer of foam upon the tea product when subjected to agitation without also producing a significant change in viscosity, clarity or color of the tea product. In some embodiments, the ester alginate is a synthetic ester alginate, such as propylene glycol alginate ester. In some embodiments, the ester alginate comprises from about 0.01% to about 0.25%, and preferably from about 0.05% to about 0.1% of the foaming tea composition. The present invention also relates to a method of making a foaming tea composition by combining a tea product with an alginate ester.

    摘要翻译： 本发明涉及一种具有原始茶的粘度，透明度或颜色的简单发泡茶组合物。 一方面，本发明涉及一种发泡茶组合物，其包含茶产品，海藻酸食品级酯，其中加入海藻酸海藻酸酯在经受搅拌时产生或产生泡沫层，同时不产生显着变化 在茶产品的粘度，透明度或颜色方面。 在一些实施方案中，藻酸酯是藻酸盐的合成酯，例如丙二醇藻酸酯。 在一些实施方案中，藻酸酯包含起泡茶组合物的约0.01％至约0.25％，优选约0.05％至约0.1％。 本发明还涉及通过将茶产物与藻酸酯组合而制备发泡茶组合物的方法。

    Enzymatic process for nixtamalization of cereal grains
    4.
    发明授权
    Enzymatic process for nixtamalization of cereal grains 有权
    谷物谷氨酸盐化的酶法

    公开(公告)号：US06428828B1

    公开(公告)日：2002-08-06

    申请号：US09643433

    申请日：2000-08-22

    申请人： David S. Jackson ,  Deepak Sahai

    发明人： David S. Jackson ,  Deepak Sahai

    IPC分类号： A23B926

    CPC分类号： A23L11/33 ,  A21D8/042 ,  A21D13/42 ,  A23B9/28 ,  A23L7/107 ,  A23L7/117 ,  A23L7/13 ,  A23L7/198

    摘要： Disclosed are novel methods of producing food compositions by the use of an enzymatic digestion of the component parts of whole portions of cereal grains, and grain materials, to impart advantageous qualities to the resulting flour and dough related products produced therefrom. The present invention specifically relates to the fields of making flour and dough, used for totillas, corn chips, totilla chips, snacks, half-products and related products from the component parts and whole portions of cereal grains, and related materials.

    摘要翻译： 公开了通过使用谷物和谷物材料的整个部分的组分部分的酶消化来生产食品组合物的新方法，以赋予由其生产的所得面粉和面团相关产品的有利品质。 本发明具体涉及从谷物的组成部分和全部部分以及相关材料制造面粉，面团，玉米片，托盘，小吃，半成品及相关产品的领域。

    FOAMING JUICE COMPOSITIONS
    5.
    发明申请
    FOAMING JUICE COMPOSITIONS 审中-公开
    泡沫酱组合物

    公开(公告)号：US20130251879A1

    公开(公告)日：2013-09-26

    申请号：US13992173

    申请日：2011-12-07

    申请人： Deepak Sahai ,  Alexander A. Sher

    发明人： Deepak Sahai ,  Alexander A. Sher

    IPC分类号： A23L2/02

    CPC分类号： A23L2/02 ,  A23L2/40 ,  A23L2/54

    摘要： 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.

    摘要翻译： 本发明涉及一种具有原始果汁的粘度，透明度或颜色的简单发泡汁液组合物。 一方面，本发明涉及一种果汁产品和海藻酸食品级的发泡汁组合物，其量足以在果汁产物受到搅动时在不加入其它发泡剂的情况下产生或产生一层泡沫 而不会产生果汁产品的粘度，透明度或颜色的显着变化。 在一些实施方案中，藻酸酯是食品级藻酸酯，例如丙二醇藻酸酯。 在一些实施方案中，藻酸酯的存在量为发泡汁组合物的约0.01％至约0.25％，优选约0.05％至约0.1％。 本发明还涉及通过将果汁产品与藻酸酯组合来制备发泡汁组合物的方法。

    FOAMING JUICE COMPOSITIONS
    7.
    发明申请
    FOAMING JUICE COMPOSITIONS 审中-公开
    泡沫酱组合物

    公开(公告)号：US20130266713A1

    公开(公告)日：2013-10-10

    申请号：US13992172

    申请日：2011-12-07

    申请人： Deepak Sahai ,  Alexander A. Sher

    发明人： Deepak Sahai ,  Alexander A. Sher

    IPC分类号： A23L2/54

    CPC分类号： A23L2/02 ,  A23L2/40 ,  A23L2/54

    摘要： 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 gas incorporation 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.

    摘要翻译： 本发明涉及一种具有原始果汁的粘度，透明度或颜色的简单发泡汁液组合物。 一方面，本发明涉及一种果汁产品的发泡汁组合物和海藻酸的食品级酯酯，其量足以在果汁产物经受气体时不加入其它发泡剂而产生或产生一层泡沫 并不会产生果汁产品的粘度，透明度或颜色的显着变化。 在一些实施方案中，藻酸酯是海藻酸食品级酯，例如丙二醇藻酸酯。 在一些实施方案中，藻酸酯的存在量为发泡汁组合物的约0.01％至约0.25％，优选约0.05％至约0.1％。 本发明还涉及通过将果汁产品与藻酸酯组合来制备发泡汁组合物的方法。