专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明申请

US20220089987A1 METHOD OF PREPARING REGENERATED SPENT FERMENTED BEVERAGE MEDIA FOR RE-USE IN STABILIZATION AND FILTRATION OF FERMENTED BEVERAGES 有权
公开(公告)号：US20220089987A1
公开(公告)日：2022-03-24
申请号：US17538381
申请日：2021-11-30
申请人： EP Minerals, LLC
发明人： Scott K. Palm , Qun Wang
IPC分类号： C12H1/07 , B01J20/14 , B01J20/34 , B01J20/10 , B01J20/28 , C12H1/044 , A23L2/38 , B01D41/02 , A23L2/70
摘要： This disclosure includes regenerated inorganic fermented beverage stabilization and/or clarification media and a process for such regeneration. Inorganic stabilization and clarification media (for processing beer or the like) may include expanded perlite or other expanded natural glasses, diatomaceous earth, silica gel or other precipitated silicas and compositions that incorporate these materials. Such media may be regenerated individually, together in a mixture or together as part of a composite product. The regenerated media meet the requirements for physical and chemical properties for re-use and replacement of the majority of particulate inorganic filtration media and inorganic stabilization media consumed in stabilization and clarification processes, and the related regeneration process provides for substantial benefits to brewers through a reduction of costs to purchase and transport stabilization and clarification media, to dispose of spent cake and/or membrane retentate, while providing for substantial reductions in the introduction of soluble impurities into the fermented beverage.

2. 发明授权

US09295703B2 Compositions and methods using pomegranate extracts 有权
标题翻译：使用石榴提取物的组合物和方法
公开(公告)号：US09295703B2
公开(公告)日：2016-03-29
申请号：US14588025
申请日：2014-12-31
申请人： POM Wonderful, LLC
发明人： Michael Aviram , Leslie Dornfeld
IPC分类号： A61K36/185 , A23L1/212 , A23L1/30 , A23L2/02 , A23L2/04 , A23L2/52 , A23L2/70 , A61K9/00 , C12G3/00 , C12H1/16
CPC分类号： A61K36/185 , A23L2/02 , A23L2/04 , A23L2/52 , A23L2/70 , A23L19/09 , A23L33/105 , A23V2002/00 , A61K9/0095 , C12G3/00 , C12H1/16 , Y10S514/824 , A23V2250/2116 , A23V2200/326
摘要： Methods of using pomegranate extracts of the present invention for treating patients with atherosclerosis, or increased intima-media thickness of an artery, are provided. The methods comprise the step of administering to the patient a composition comprising a therapeutically effective amount of an extract from pomegranate. The methods of the present invention may also be used to decrease the incidence of stroke or heart attack in a patient.
摘要翻译：使用本发明的石榴提取物治疗动脉粥样硬化患者或动脉内膜中层厚度增加的方法。所述方法包括向患者施用包含治疗有效量的石榴提取物的组合物的步骤。本发明的方法也可用于减少患者中风或心脏病发作的发生。

3. 发明申请

US20150353878A1 METHODS AND COMPOSITIONS FOR FINING FERMENTABLE BEVERAGES 审中-公开
标题翻译：用于精炼可食用饮料的方法和组合物
公开(公告)号：US20150353878A1
公开(公告)日：2015-12-10
申请号：US14683696
申请日：2015-04-10
申请人： CARLTON AND UNITED BEVERAGES LIMITED
发明人： DAVID W. DUAN , Peter J. Rogers , Eric Wilkes
IPC分类号： C12H1/10 , A23L2/70
CPC分类号： C12H1/10 , A23L2/70 , A23L2/80 , A23V2002/00 , C12C5/00 , C12G1/02 , C12H1/0424
摘要： The present disclosure relates to methods and compositions for fining fermentable beverages, such as alcoholic fermentable beverages, for example, wine, beer, lager, ale, cider, perry, spirit and liqueur. The compositions herein comprise a pectin and carrageenan which are used to treat the beverage prior to fermentation.
摘要翻译：本公开涉及用于澄清可发酵饮料的方法和组合物，例如酒精可发酵饮料，例如酒，啤酒，啤酒，啤酒，苹果酒，香精，精油和利口酒。本文的组合物包含果胶和角叉菜胶，其用于在发酵之前处理饮料。

4. 发明申请

US20150230463A1 SYNERGISTIC COMBINATION TO IMPROVE GRAPE COLOR AND TO ALTER SENSORY CHARACTERISTICS OF WINE 有权
公开(公告)号：US20150230463A1
公开(公告)日：2015-08-20
申请号：US14702221
申请日：2015-05-01
申请人： Valent BioSciences Corporation
发明人： Gregory D. Venburg , Rick Hopkins , Johnny A. Lopez , Prem Warrior , Andrew Rath , Schalk Reynolds , Peter D. Petracek
IPC分类号： A01N37/42 , A23L2/70 , A01N53/00
CPC分类号： A01N37/42 , A01N49/00 , A01N53/00 , A23L5/40 , A01N27/00 , A01N57/20 , A01N2300/00
摘要： This invention describes the use of S-abscisic acid (S-ABA) and ethylene producing-agents such as ethephon to synergistically improve red color in grapes and to alter the sensory characteristics of wine.

5. 发明申请

US20130230629A1 METHOD OF MANUFACTURING PROTEIN BEVERAGES AND DENATURIZING LOOP APPARATUS AND SYSTEM 有权
标题翻译：制造蛋白质饮料和去除环路设备和系统的方法
公开(公告)号：US20130230629A1
公开(公告)日：2013-09-05
申请号：US13782606
申请日：2013-03-01
申请人： PEPSICO, INC. , TETRA LAVAL HOLDINGS & FINANCE S.A.
发明人： Hoang Hathuc , Arnab Sarkar , Rei-Young Amos Wu , Bozena Malmgren
IPC分类号： A23L2/70
CPC分类号： A23L2/70 , A23J3/00 , A23J3/08 , A23J3/14 , A23L2/46 , A23L2/66 , A23L3/18
摘要： A method and system for forming a beverage mixture comprising protein is disclosed. The method comprises heating the beverage in a heat exchanger, transferring the beverage to a hold loop located outside of the heat exchanger, and denaturizing the protein within the hold loop for a residence time, after the beverage is heated in the heat exchanger such that the denaturizing occurs outside of the heat exchanger to prevent fouling of the heat exchanger. The system comprises a beverage forming tank, a heat exchanger for heating the beverage, and a first hold loop separate from the heat exchanger, which is configured to hold the beverage for a residence time to denaturize a protein in the beverage.
摘要翻译：公开了一种用于形成包含蛋白质的饮料混合物的方法和系统。该方法包括在热交换器中加热饮料，将饮料转移到位于热交换器外部的保持环上，并且在饮料在热交换器中加热之后，使保持环内的蛋白质变性停留时间，使得在热交换器外发生变性，以防止热交换器的结垢。该系统包括饮料形成罐，用于加热饮料的热交换器以及与热交换器分开的第一保持环，该第一保持环被配置为保持饮料以停留时间以使饮料中的蛋白质变性。

6. 发明申请

US20110305804A1 BEVERAGES HAVING REDUCED TURBIDITY AND METHODS FOR MAKING SAME 审中-公开
标题翻译：具有降低可燃性的饮料及其制造方法
公开(公告)号：US20110305804A1
公开(公告)日：2011-12-15
申请号：US12797458
申请日：2010-06-09
申请人： Gino Olcese , Witold Rossochacki , Jeff Allard , Arturo Martinez
发明人： Gino Olcese , Witold Rossochacki , Jeff Allard , Arturo Martinez
IPC分类号： A23L2/70 , A23L2/72 , A23L2/02
CPC分类号： A23L2/02 , A23L2/52 , A23L2/72 , A23L2/82
摘要： Methods of producing a clarified beverage may involve combining a first beverage component having one or more proteins with a second beverage component having one or more polyphenols. At least one of those components may be treated with one or more fining agents prior to combination. The addition of the second beverage component may be performed in a step-wise manner. Particles may be filtered from the beverage prior to packaging. Clarified beverages may be produced according to these methods.
摘要翻译：生产澄清饮料的方法可以包括将具有一种或多种蛋白质的第一饮料组分与具有一种或多种多酚的第二饮料组分组合。这些组分中的至少一种可以在组合之前用一种或多种澄清剂处理。第二饮料组分的添加可以以逐步的方式进行。在包装之前可以从饮料中过滤颗粒。澄清饮料可以根据这些方法生产。

7. 发明申请

US20100151088A1 CONTAINER-PACKED BEVERAGE CONTAINING VEGETABLE JUICE AND/OR FRUIT JUICE 有权
标题翻译：含有蔬菜汁和/或果汁的集装箱包装饮料
公开(公告)号：US20100151088A1
公开(公告)日：2010-06-17
申请号：US11993690
申请日：2006-06-23
申请人： Yoko Sugiura , Hiroyuki Sugaya
发明人： Yoko Sugiura , Hiroyuki Sugaya
IPC分类号： A23L2/02 , A23L2/42 , A23L2/70 , B65D85/72
CPC分类号： A23L2/02 , A23L2/52 , A23L29/238 , A23L29/35 , A23L33/26 , A23V2002/00 , A23V2250/506 , A23V2250/5114 , A23V2250/0618
摘要： Provided is a packaged beverage which can be discharged from the beverage container uniformly because precipitates containing effective components derived from vegetables or fruits can be dispersed quickly by mild shaking, though the formation of precipitates during long-term storage is allowed from the viewpoint of incorporating the effective components in the beverage without damaging them; is excellent in desorption and re-dispersibility of the precipitates; and is easy to drink.A packaged beverage contains a vegetable juice and/or a fruit juice, which contains the following components (A) to (D): (A) from 0.5 to 12 wt. % of polydextrose, (B) from 0.5 to 12 wt. % of (b1) indigestible dextrose or (b2) a degraded guar gum, (C) from 2 to 30 vol. % of an insoluble solid, and (D) 50 wt. % or greater of water; and satisfying the following conditions: (1) ((A)+(b1))/(C)≦8 (wt. %/vol. %) or ((A)+(b2))/(C)≦3.4 (wt. %/vol. %) (2) pH after heat sterilization: from 3 to 5, and (3) viscosity after heat sterilization: 300 mPa·s or less.
摘要翻译：提供一种可以从饮料容器中均匀排出的包装饮料，因为含有源自蔬菜或水果的有效成分的沉淀物可以通过轻度摇动快速分散，尽管从长期储存期间形成沉淀物是允许的饮料中的有效成分不会损坏饮料; 沉淀物的解吸和再分散性优异; 并且容易饮用。包装饮料含有蔬菜汁和/或果汁，其含有以下组分（A）至（D）：（A）0.5至12重量％％的聚葡萄糖，（B）为0.5〜12wt。（b1）消化不良葡萄糖或（b2）降解瓜尔胶的％，（C）2至30体积％。％的不溶性固体，和（D）50重量％％以上的水; 并且满足以下条件：（1）（（A）+（b1））/（C）＆nlE; 8（重量％/体积％）或（（A）+（b2））/（C） 3.4（重量％/体积％）（2）加热灭菌后的pH：3〜5，（3）加热灭菌后的粘度：300mPa·s以下。

8. 发明申请

US20100098821A1 Process for Solubilization of Flavor Oils 审中-公开
标题翻译：风味油的增溶方法
公开(公告)号：US20100098821A1
公开(公告)日：2010-04-22
申请号：US12442794
申请日：2007-04-18
申请人： Bob Comstock , Mei Yin Wang , Nelly Lim
发明人： Bob Comstock , Mei Yin Wang , Nelly Lim
IPC分类号： A23L2/56 , A23L2/385 , A23L2/39 , A23L2/70
CPC分类号： A23L2/56 , A23D7/011 , A23L27/12 , A23L29/10 , A23L35/10
摘要： The inventive process allows the solubilization of flavor oil in water to produce clear beverages. The amount of emulsifier required for oil solubilization is less than that of oil, and a typical oil to emulsifier ratio is 2:1. A crude emulsion is first generated by high shear mixing of the emulsifier solution and flavor oil. The crude emulsion is then fed into a homogenizer to produce a finer emulsion. The resulting flavor concentrate can then be diluted to produce clear beverages. This process also simplifies the introduction of normally insoluble nutraceuticals, particularly lipophilic ones, into beverages. Compared to microemulsion formulations, this process provides an easy way of formulation customization to different flavors and nutraceuticals.
摘要翻译：本发明的方法允许将调味油溶解在水中以产生透明饮料。油溶解所需的乳化剂用量少于油，而典型的油与乳化剂的比例为2：1。首先通过乳化剂溶液和风味油的高剪切混合产生粗乳液。然后将粗乳液进料到均化器中以产生更细的乳液。然后将所得风味浓缩物稀释以产生透明饮料。该方法还简化了向饮料中引入通常不溶性营养药物，特别是亲脂性营养药物。与微乳液制剂相比，该方法提供了一种简单的方法，可以对不同口味和营养品进行定制。

9. 发明申请

US20100044296A1 Highly Selective Molecular Confinement for the Prevention and Removal of Taint in Foods and Beverages 有权
标题翻译：高选择性分子限制，用于预防和消除食品和饮料中的污染
公开(公告)号：US20100044296A1
公开(公告)日：2010-02-25
申请号：US12608667
申请日：2009-10-29
申请人： John Cunningham
发明人： John Cunningham
IPC分类号： B01D15/26 , C01B39/24 , C12H1/00 , A23L2/70
CPC分类号： C12H1/0408
摘要： A means of preventing TCA taint from contaminating liquid foods and beverages is provided comprised of incorporating molecular sieves into the manufacturing process and/or packaging materials in order to selectively adsorb the taint molecules while preserving the food's or beverage's flavor and aroma profiles. Also provided are methods and devices for remediating TCA taint present in the consumer's liquid foods and beverages.
摘要翻译：提供了防止TCA污染污染液体食品和饮料的手段，其包括将分子筛结合到制造过程和/或包装材料中，以便选择性地吸附污染分子，同时保持食物或饮料的风味和香气特征。还提供了用于补救消费者液体食品和饮料中存在的TCA污点的方法和装置。

10. 发明申请

US20080282908A1 Method and apparatus for altering the composition of a beverage 审中-公开
标题翻译：用于改变饮料组成的方法和装置
公开(公告)号：US20080282908A1
公开(公告)日：2008-11-20
申请号：US12214550
申请日：2008-06-18
申请人： Joseph W. Cole , Elia Rocco Tarantino
发明人： Joseph W. Cole , Elia Rocco Tarantino
IPC分类号： A23L1/015 , A23L2/70 , C12H1/00 , A23L2/78
CPC分类号： C12G1/04 , A23L2/70 , A23L2/78 , C12H1/0432 , C12H1/063
摘要： A method and device are configured to remove or reduce the quantity of one or more contaminants from a beverage, such as an alcoholic beverage. A contaminant removing material may be formed into an object or be associated with an object for contact with a beverage. The invention has particular applicability to removing or reducing the sulfite content of an alcoholic beverage and may change other properties of the beverage, such as its color. The contaminant removing material may be associated with a pour spout. The spout may also include one or more air inlets, an aeration mesh or both to aerate a beverage as it is poured. In addition, the pour spout may include one or more magnets to remove contaminants and change other properties of the beverage, such as its taste.
摘要翻译：一种方法和装置被配置成从诸如酒精饮料的饮料中去除或减少一种或多种污染物的量。污染物去除材料可以形成为物体或者与用于与饮料接触的物体相关联。本发明特别适用于去除或降低酒精饮料的亚硫酸盐含量，并且可改变饮料的其它性质，例如其颜色。污染物去除材料可以与倾倒口相关联。喷嘴还可以包括一个或多个空气入口，曝气网或两者以便在饮料浇注时对其进行充气。此外，倾倒口可以包括一个或多个磁体以去除污染物并改变饮料的其它性质，例如其味道。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式