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10 条记录 (耗时 0.009 秒)

    Reduction of lingering sweet aftertaste of sucralose
    2.
    发明授权
    Reduction of lingering sweet aftertaste of sucralose 有权
    减少三氯蔗糖挥发的甜味回味

    公开(公告)号：US06265012B1

    公开(公告)日：2001-07-24

    申请号：US09263953

    申请日：1999-03-08

    申请人： Syed H. Shamil

    发明人： Syed H. Shamil

    IPC分类号： A23L238

    CPC分类号： A23L2/60 ,  A23L27/37

    摘要： The invention is directed to the use of one or more tannic acid compounds to reduce the lingering sweet aftertaste of artificially-sweetened beverages, in particular sucralose-sweetened cola beverages.

    摘要翻译： 本发明涉及使用一种或多种单宁酸化合物来减少人造甜味饮料，特别是三氯蔗糖甜味可乐饮料的持久的甜味回味。

    Rice based beverage product and process for making the same
    4.
    发明授权
    Rice based beverage product and process for making the same 有权
    基于水稻的饮料产品及其制造方法

    公开(公告)号：US06265001B1

    公开(公告)日：2001-07-24

    申请号：US09491303

    申请日：2000-01-25

    申请人： Sung-Hee Nam ,  Jang-Ho Seo ,  Mi-La Kim ,  Mi-Jung Kim

    发明人： Sung-Hee Nam ,  Jang-Ho Seo ,  Mi-La Kim ,  Mi-Jung Kim

    IPC分类号： A23L238

    CPC分类号： C12Y302/01003 ,  A23L2/38 ,  A23L7/107 ,  C12Y302/01015 ,  C12Y304/00

    摘要： Disclosed is the beverage product made of rice and the method for making the same. The method comprises A method of producing a beverage, comprising the steps of roasting the polished and unpolished rice; dividing the rice into particles of reduced size; mixing the rice with refined water; treating the rice with bacteria alpha-amylase whereby gaining a first reaction product; treating the first reaction product with glucoamylase, protease, and pectinase whereby gaining a second reaction product; deactivating the second reaction product; refining the second reaction product; and treating the second reaction product with sucrose fatty acid ester and refined water under uniform pressure of between 130 and 150 bar whereby being emulsified and homogenized.

    摘要翻译： 公开了由水稻制成的饮料制品及其制造方法。 该方法包括一种生产饮料的方法，包括焙烧抛光和未抛光的米饭的步骤; 将米分成尺寸减小的颗粒; 将米与精制水混合; 用细菌α-淀粉酶处理大米，从而获得第一反应产物; 用葡糖淀粉酶，蛋白酶和果胶酶处理第一反应产物，从而获得第二反应产物; 停用第二反应产物; 精炼第二反应产物; 并在130至150巴的均匀压力下用蔗糖脂肪酸酯和精制水处理第二反应产物，由此乳化和均化。

    Grain based dairy beverage
    5.
    发明授权
    Grain based dairy beverage 失效

    公开(公告)号：US06599552B2

    公开(公告)日：2003-07-29

    申请号：US09887290

    申请日：2001-06-22

    申请人： Martin Andrade

    发明人： Martin Andrade

    IPC分类号： A23L238

    CPC分类号： A23C9/154

    摘要： A grain based dairy beverage composition and a process for making the beverage is described. The beverage includes the ingredients sugar, evaporated milk, rice flour, chocolate milk powder and water. Optional ingredients include condensed milk and flavors. The beverage possesses an adequate shelf life to permit mass distribution to consumers.

    Beverages with improved texture and flavor impact at lower dosage of solids
    7.
    发明授权
    Beverages with improved texture and flavor impact at lower dosage of solids 有权
    具有改善质地和风味的饮料在较低剂量固体下的影响

    公开(公告)号：US06180159B2

    公开(公告)日：2001-01-30

    申请号：US09239612

    申请日：1999-01-29

    申请人： Francisco Valentino Villagran ,  Jeffrey Lee Butterbaugh ,  Leonard Edwin Small ,  Jeffrey Alan Sargent

    发明人： Francisco Valentino Villagran ,  Jeffrey Lee Butterbaugh ,  Leonard Edwin Small ,  Jeffrey Alan Sargent

    IPC分类号： A23L238

    CPC分类号： A23F5/40 ,  A23F3/163 ,  A23F3/30 ,  A23F5/243 ,  A23L2/38 ,  A23L2/52 ,  A23L2/56 ,  A23L2/66 ,  A23L27/72

    摘要： A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products contain a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater) and/or the level of water-insoluble components per unit volume of the product is at least about 0.019 g/cc. These products preferably include the combination of sugar and a high intensity sweetener to help reduce the level of solids in the beverage. This product also preferably contains a foaming creamer, a foam generating system, and a protein foam stabilizer to provide a foamy, frothy beverage.

    摘要翻译： 公开了一种风味即食或即饮饮料产品，其可以提供具有清洁，改善的口感和厚度而不粘稠的富含，优选泡沫状的泡沫饮料，以及在较低剂量的固体物下具有更高的风味影响。 这些产品含有包含微粒组分，脂肪/油组分，乳化剂和任选的微晶纤维素的水不溶性组分; 包含可溶性饮料组分，增稠剂和任选的缓冲剂的水溶性组分; 泡沫稳定剂; 和任选的酸式碳酸盐/碳酸氢盐; 甜味剂 牛奶固体; 加工助剂; 和香料; 和任选地，优选地在即饮制剂中，高达95％的水。 水溶性与水不溶性成分的比例约为3.3以下（即，水不溶性与水溶性（I / S）成分的比例为0.30以上）和/或水不溶性成分 每单位体积的产品至少约0.019g / cc。 这些产品优选包括糖和高强度甜味剂的组合以有助于降低饮料中的固体含量。 该产品还优选含有泡沫奶精，泡沫产生系统和蛋白质泡沫稳定剂，以提供泡沫状泡沫饮料。

    Frozen fudge drink
    8.
    发明授权
    Frozen fudge drink 有权
    冷冻软糖饮料

    公开(公告)号：US06835406B1

    公开(公告)日：2004-12-28

    申请号：US10193952

    申请日：2002-07-10

    申请人： Mark Wurzel ,  Allison Quinlan

    发明人： Mark Wurzel ,  Allison Quinlan

    IPC分类号： A23L238

    CPC分类号： A23L2/38 ,  A23G9/045

    摘要： A frozen fudge drink is provided by first blending a plurality of fudge pieces with a relatively small predetermined amount of water to provide an intermediate product that has no significant fudge particles. The liquid-like intermediate product is then blended with a plurality of pieces of ice. The duration of the blending is sufficient to eliminate all large ice pieces and provide a relatively smooth and flowable iced frozen fudge drink having grains of ice. In the first blending step, there may be added a thickener/emulsifier, some cocoa, some sugar and some creamer. A one step variant combines all constituents, including water and ice in a single blending stage that provides a flowable drink having small bits of fudge.

    摘要翻译： 通过首先将多个软糖块与相对小的预定量的水混合来提供冷冻的软糖饮料，以提供不具有显着的软糖颗粒的中间产品。 然后将液体状中间产物与多个冰块混合。 混合的持续时间足以消除所有大的冰块，并提供具有冰谷的相对平滑且可流动的冰冻软糖饮料。 在第一个混合步骤中，可能添加增稠剂/乳化剂，一些可可粉，一些糖和一些奶精。 一步式变体将所有组分（包括水和冰）组合在一个单一的混合阶段，从而提供具有少量软糖的可流动饮料。

    Beverage containing a kayu-like fermentation product
    9.
    发明授权
    Beverage containing a kayu-like fermentation product 失效
    含有kayu样发酵产品的饮料

    公开(公告)号：US06641856B1

    公开(公告)日：2003-11-04

    申请号：US09214231

    申请日：1998-12-31

    申请人： Kikue Hashimoto

    发明人： Kikue Hashimoto

    IPC分类号： A23L238

    CPC分类号： A23L2/02 ,  A23L2/38 ,  A23L2/52 ,  A23L7/20 ,  A23L11/09 ,  A23L19/01 ,  A23L27/24 ,  A23L27/50 ,  C12G3/00 ,  C12G3/04

    摘要： The present invention is based on a fermentation product produced by adding koji (rice or bean yeast) to boiled and/or steamed beans and allowing the mixture to ferment and mature. The fermentation product is kayu-like. Various foodstuffs and beverages can be prepared from such a fermentation product. Such fermentation products, foodstuffs and beverages are novel, tasty and rich of nutrients but do not contain salt or, if they do, contain salt only to a small degree. Such products are highly effective and useful as dietary food or drink.

    摘要翻译： 本发明是基于通过向煮沸和/或蒸的豆中加入曲（米或豆酵母）而制成的发酵产物，并使混合物发酵和成熟。 发酵产物是kayu样的。 可以从这样的发酵产物制备各种食品和饮料。 这样的发酵产品，食品和饮料是新颖的，美味的和丰富的营养，但不含盐，或者如果它们只在很小程度上含有盐。 这些产品作为膳食食品或饮料是非常有效和有用的。