公开(公告)号：US06599548B2

公开(公告)日：2003-07-29

申请号：US09855111

申请日：2001-05-14

申请人： Marian Blyth ,  Roy Michael Kirby ,  Hazel Steels ,  Malcolm Stratford

发明人： Marian Blyth ,  Roy Michael Kirby ,  Hazel Steels ,  Malcolm Stratford

IPC分类号： A23L200

CPC分类号： A23F3/163 ,  A23L2/44 ,  A23L2/46

摘要： An ambient stable tea based beverage that contains a tea extract and a preservative system. The preservative system contains cinnamic acid, one or more essential oils and one or more pasteurization adjuncts that become fungicidal when activated by heat.

公开(公告)号：US06579556B2

公开(公告)日：2003-06-17

申请号：US09855116

申请日：2001-05-14

申请人： Roy Michael Kirby ,  Hazel Steels ,  Malcolm Stratford

发明人： Roy Michael Kirby ,  Hazel Steels ,  Malcolm Stratford

IPC分类号： A23F300

CPC分类号： A23F3/163 ,  A23L2/44 ,  A23L2/46

摘要： A method for preparing an ambient-stable beverage that is suitable for cold filing. The method involves adding to a beverage at least one pasteurization adjunct that has no appreciable fungicidal activity at a temperature between 0 and 40 degrees C but exhibits fungicidal activity when heated to a temperature between 40 and 65 degrees C, and raising the temperature of the beverage to a temperature between 40 and 65 degrees C in order to activate the fungicidal activity of the pasteurisation adjunct.

摘要翻译： 一种适用于冷锉的环境稳定饮料的制备方法。 该方法包括向饮料中添加至少一种在0至40摄氏度的温度下没有明显的杀真菌活性的巴氏消毒助剂，但当加热至40至65℃的温度时显示出杀真菌活性，并提高饮料的温度 温度在40和65摄氏度之间，以激活巴氏消毒辅助剂的杀真菌活性。

公开(公告)号：US06761919B2

公开(公告)日：2004-07-13

申请号：US09854877

申请日：2001-05-14

申请人： Marian Blyth ,  Aminata Yanda Kanu ,  Roy Michael Kirby ,  Malcolm Stratford

发明人： Marian Blyth ,  Aminata Yanda Kanu ,  Roy Michael Kirby ,  Malcolm Stratford

IPC分类号： A23F300

CPC分类号： A23L2/44 ,  A23F3/163 ,  A23L2/68

摘要： A beverage that contains a preservative system that contains 1 to 175 ppm cinnamic acid, 10 to 200 ppm sorbic acid or benzoic acid, and at least one essential oil other than cinnamic acid. Minimizing the concentration of sorbic and benzoic acid in this way enables one to prepare an ambient-stable beverage whilst avoiding the adverse effects that sorbic and benzoic acid can have on taste.

摘要翻译： 含有含有1〜175ppm肉桂酸，10〜200ppm山梨酸或苯甲酸，以及除肉桂酸以外的至少一种精油的防腐剂体系的饮料。 以这种方式使山梨酸和苯甲酸的浓度最小化使得能够制备环境稳定的饮料，同时避免了山梨酸和苯甲酸对味道的不利影响。

公开(公告)号：US06562387B2

公开(公告)日：2003-05-13

申请号：US09854881

申请日：2001-05-14

申请人： Roy Michael Kirby ,  David Savage ,  Malcolm Stratford

发明人： Roy Michael Kirby ,  David Savage ,  Malcolm Stratford

IPC分类号： A23L200

CPC分类号： A23L2/44 ,  A23F3/163

摘要： An ambient stable beverage that contains a preservative system that contains cinnamic acid, dimethyl dicarbonate and at least one essential oil. The beverage contains a minimum concentration of preservatives and has a pleasant taste.

摘要翻译： 包含含有肉桂酸，二碳酸二甲酯和至少一种精油的防腐剂体系的环境稳定饮料。 饮料含有最低浓度的防腐剂，味道宜人。