RussianPatents.com
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Products of natural beverage type. RU patent 2427286. |
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FIELD: food industry. SUBSTANCE: group of inventions relates to natural beverages and their production. The product of natural beverage type contains only natural components, monatin and at least one acidifier containing lactic acid and at least tartaric and/or citric acid and, optionally, other natural carboxylic acids except phosphoric acid. The acidifier attenuates monatin aftertaste in the natural beverage. The method for production of the natural beverage type product is implemented as follows. A monatin-containing sweetener is added to the beverage. The natural beverage contains lactic acid and at least tartaric and/or citric acid and, optionally, other natural carboxylic acids except phosphoric acid. The acidifier attenuates monatin aftertaste in the natural beverage. EFFECT: group of inventions enables considerable attenuation of the bitter and sour aftertaste characteristic of beverages sweetened with natural potent sweeteners, phosphoric acid replaced with an acidifier containing at least one natural carboxylic acid. 23 cl, 2 ex
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Method for stability improvement of flavored beverages having lemon/lime taste / 2300284 In one embodiment claimed method includes introducing of acidifying system and buffer salt system in beverage. Acidifying system comprises of citric acid and organic acid having dissociation constant less than citric acid; wherein organic acid/citric acid ratio is from 1:16 to 1:3, and amount of citric acid is of about 0.18-0.24 % based on weight of finished flavored beverage. Organic acid is selected from adipinic acid, succinic acid, glutaric acid and combination thereof. Buffer salt system comprises of citric salt and phosphoric salt in ratio of 1:2-2:1, wherein said salts are selected from group containing sodium, potassium, and calcium salts, or from group containing mono-, di, and triionic salts. in another embodiment claimed method includes additional introducing of phosphoric acid in acidifying system, wherein organic acid:phosphoric acid:citric acid is 3.0-4.0:1.4-2.0:1.0. Beverage obtained by method 1 and method 2 have pH from 3.2 to 3.8. |
Lo-han-go composition for stevioglycosides bitter residual taste attenuation / 2423896 Beverage contains stevioglycoside or rebaudioside in an amount of approximately 0.04% - 0.08% of the beverage weight and Lo-Han-Go juice concentrate in an amount of approximately 0.01% - 0.5% of the beverage weight; Lo-Han-Go juice concentrate is contained in an amount sufficient to attenuate the bitter residual taste of stevioglycoside or rebaudioside in the beverage and to improve the beverage flavour. The beverage may additionally contain a non-caloric sweetener in an amount of approximately 0.15% - 0.19% of the beverage weight. The beverage may additionally contain erythrite, D-Tagatose or the both. Additionally, the beverage may contain caloric sweeteners. Lo-Han-Go juice concentrate contains mogrosides V un an amount of 2 - 99 wt %. The beverage may contain an aroma. The beverage production method involves mixing the beverage with a sweetener containing stevioglycoside or rebaudioside in an amount of approximately 0.04% - 0.08% of the beverage weight and Lo-Han-Go juice concentrate in an amount of approximately 0.01% - 0.5% of the beverage weight. Lo-Han-Go juice concentrate is contained in an amount sufficient to attenuate the bitter residual taste of stevioglycoside or rebaudioside in the beverage and to improve the beverage flavour. |
Beverage-type products containing non-caloric sweetener and bittering agent / 2423884 Low-caloric beverage contains water, at least one natural non-caloric sweetener having a residual sweet aftertaste and a bitter-tasting component for attenuation of the residual aftertaste in an amount sufficient to attenuate the non-caloric sweetener residual aftertaste. The bitter-tasting component concentration in the beverage is 125 ppb - 31 ppm of the beverage total weight. The bitter-tasting component contains limonin. The beverage may additionally contain erythrite and D-Tagatose or at least one caloric sweetener while the bitter-tasting component may contain naringin. The non-caloric sweetener is selected from the group containing stevioglycoside, Lo-Han-Go powder, thaumatin, monatin, monellin, brazzein and their combinations. In accordance with the method proposed the non-caloric sweetener having a residual sweet aftertaste is mixed with the bitter-tasting component to produce a mixture; in case of the latter usage in a beverage the bitter-tasting compound is contained in an amount sufficient to attenuate the non-caloric sweetener residual sweet aftertaste. The concentrate for the low-caloric beverage production contains at least one natural non-caloric sweetener having a residual sweet aftertaste and a limonin-containing bitter-tasting component in an amount sufficient to attenuate the non-caloric sweetener residual aftertaste when the concentrate is mixed with the solvent for the beverage preparation. The concentrate may be represented by a syrup and may additionally contain at least one caloric sweetener while the bitter-tasting component may contain naringin. |
Beverage-type products containing long-chain fatty acids for attenuation of non-caloric sweeteners unpleasant taste / 2423053 Proposed invention relates to food industry dealing with beverage compositions including, for example, concentrated ready for consumption preparations sweetened with at least one non-caloric sweetener and additionally containing a compound based on a long-chain fatty acid selected from the group containing: lauric acid, myristic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, alfa-linolenic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid and their combinations in an amount sufficient to attenuate the non-caloric sweetener unpleasant taste. In some implementation version one uses multiple different long-chain fatty acids. In another implementation version the long-chain fatty acids are represented by both natural and synthetic fatty acids. |
Beverage containing natural sweeteners based on stevia component(s) and berry component / 2412620 Beverage-type product at least one stevioglycoside and berry pulp. The stevioglycoside is selected from the group including rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E and a mixture of any of them. The berry pulp may be in the form of an extract, a fraction or a combination of them and may contain antioxidant(s) or preservative(s) or stabiliser(s). The product may contain taste-masking compound(s) and an artificial sweetener. Additionally, the product may contain a stevioglycoside selected from the group including stevioside, steviobioside, dulcoside A and a mixture of any of them. The concentrate contains, at least, one stevioglycoside selected from the group including rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E and a mixture of any of them and berry pulp. |
Beverage-type sweetened food products modified with ammonated glycyrrhyzyn / 2410984 Beverage contains at least one potent sweetener selected from the group including: stevioglycoside, Lo Han Go and combinations of any of them and an ammonated glycyrrhyzyn based compound in an amount from 5 ppt to 10 ppm of the prepared beverage. Concentration of the sweetener in the prepared beverage is from approximately 17 to 338 mg/l. The beverage may contain mint or menthone. The beverage is translucent. The concentrate for preparation of a low caloric beverage contains at least one potent sweetener selected from the group including: stevioglycoside, Lo Han Go and combinations of any of them and an ammonated glycyrrhyzyn based compound. The low caloric beverage contains the concentrate for beverages production diluted with water so that to contain 1 part of the said concentrate per 3 - 7 parts of water. The beverage may contain 1 part of the concentrate for beverages production per 5 parts of water. The beverage and the low caloric beverage may be selected from the group containing: aerated soft beverage, non-aerated soft beverage, draft beverage, frozen beverage ready for consumption, coffee based beverage, tea based beverage, milk beverage, flavoured water, enriched water, fruit juice, fruit juice flavoured beverage, beverage for sportsmen alimentation and alcoholic beverage. The method for preparation of beverage or concentrate for preparation of beverages envisages mixing at least one potent sweetener selected from the group including: stevioglycoside, Lo Han Go and mixture of any of them and an ammonated glycyrrhyzyn based compound in an amount from 5 ppt to 10 ppm of the prepared beverage. Concentration of the sweetener in the prepared beverage is from approximately 17 to 338 mg/l. |
Dietary products such as beverages containing rebaudioside a, erythrite or tagatose and acidifiers / 2404688 Declared invention refers to food industry, and concerns a product such as beverages and methods of manufacturing thereof. The product such as beverages contains noncaloric sweetener containing rebaudioside A and at least tagatose and(or) erythrite, and acidifier containing lactic, tartaric and citric acids. |
Cola-based beverages / 2403815 Cola-based beverages contain water, at least one sweetener, a natural acidulent containing lactic acid and, at least dihydroxysuccinic and/or hydroxy tricarballylic acid, a colouring agent containing a Class I caramel colorant and concentrated apple extract and cola flavouring. The beverage may be represented by a cola-based natural beverage, a cola-based dietary natural beverage, a cola-based natural beverage with a low-calorie content. The clear cola-based beverage contains water, at least one sweetener, an acidulent containing: lactic acid and, at least dihydroxysuccinic and/or hydroxy tricarballylic acid and cola flavouring. The method envisages mixing (in any order) water, at least one sweetener, an acidulent containing lactic acid and, at least dihydroxysuccinic and/or hydroxy tricarballylic acid, a colouring agent containing Class 1 caramel colorant and concentrated apple extract and cola flavouring. |
Cola-based dietary drinks / 2400109 Dietary product represented by a cola-based drink contains at least one natural potent noncaloric sweetener, at least one natural non-potent noncaloric sweetener, an acidulent containing at least two acids which are selected from lactic, citric, dihydroxysuccinic, malic, fumaric, cinnamic, maleic, adipic, glutaric and succinic acids. The product also contains a caramel colouring agent and cola aromatisant. The natural potent noncaloric sweetener may contain at least one of the sweeteners containing: a stevia extract, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, stevioglycosides, Lo Han Go extract, Lo Han Go powder, mogroside V, monatin, glycyrrhizin, thaumatin, brazzein and monelline. The natural non-potent noncaloric sweetener may contain at least erythrite or tagatose. During the cola-based dietary drink production one mixes (in any order) water, at least one natural potent noncaloric sweetener, at least one natural non-potent noncaloric sweetener, an acidulent containing at least two acids, a caramel colouring agent and cola aromatisant. During the drink production one may add soda water into it. A tunnel pasteurisation stage may be provided for in the method. The clear cola-based dietary drink contains at least one natural potent noncaloric sweetener, at least one natural non-potent noncaloric sweetener, an acidulent containing at least two acids which are selected from lactic, citric, dihydroxysuccinic, malic, fumaric, cinnamic, maleic, adipic, glutaric and succinic acids and also cola aromatisant. |
Composition of sweetener / 2392834 Present invention relates to chemical-pharmaceutical and food industry, and relates to composition of sweetener that contains monatin or its salt, which do not decay under action of ultraviolet light or in acid conditions; stabiliser of monatin or its salt preservation and method for preservation of monatin or its salt. According to invention, composition of sweetener is developed, containing monatin or its salt, and absorber of radicals, and also method of monatin storage. |
Drinking composition containing monatin and methods of its production / 2380989 Invention relates to compositions of drinks containing monatin enriched with its R,R-stereoisomers or its salt. Moreover, method of obtaining such compositions by a biosynthetic method and not containing petrochemical, toxic or detrimental impurities involves a method of obtaining a composition of a drink by uniting monatin enriched with R,R-stereoisomers or its salt with at least another ingredient. Invention relates to carbonated beverage containing syrup in amounts varying between about 15% and 25% relative to the carbonated beverage mass and the syrup contains monatin enriched with R,R-steroisomers or its salt. |
Beverage-type products containing stevioglycosides and at least one acid / 2427285 Group of inventions relates to beverages, a concentrate and a method of their production. The cola-based beverage-type product contains at least one stevioglycoside, erythrite and a sweetener containing phosphoric acid. The beverage has titratable acidity 8.75 - 11 and pH = 2.8 - 3.3. The cola-based beverage-type product contains rebaudioside A, erythrite and a sweetener containing phosphoric acid. The natural beverage has titratable acidity 8.75 - 10.25 and pH = 2.8 - 3.3. The concentrate for production of cola-based beverages contains rebaudioside A, erythrite and a sweetener containing phosphoric acid. When blended with water, the beverage production concentrate enables production of a full-strength beverage having titratable acidity 8.75 - 10.25 and pH = 2.8 - 3.3. |
Beverage-type products containing stevioglycosides and at least one acid / 2427285 Group of inventions relates to beverages, a concentrate and a method of their production. The cola-based beverage-type product contains at least one stevioglycoside, erythrite and a sweetener containing phosphoric acid. The beverage has titratable acidity 8.75 - 11 and pH = 2.8 - 3.3. The cola-based beverage-type product contains rebaudioside A, erythrite and a sweetener containing phosphoric acid. The natural beverage has titratable acidity 8.75 - 10.25 and pH = 2.8 - 3.3. The concentrate for production of cola-based beverages contains rebaudioside A, erythrite and a sweetener containing phosphoric acid. When blended with water, the beverage production concentrate enables production of a full-strength beverage having titratable acidity 8.75 - 10.25 and pH = 2.8 - 3.3. |
Method of manufacturing vegetable beverage / 2426461 Method envisages washing beet roots, their inspecting, cutting off beet herbage remains and ends, rinsing beet roots at preset process parameters, their mincing and finishing. Additionally the method envisages cutting off celery herbage remains and ends, celery washing, inspecting, rinsing at preset process parameters, its mincing and finishing. Additionally the method envisages inspecting oyster plant, its rinsing at preset process parameters, mincing and finishing Afterwards specified components are mixed with drinking water, culinary salt and citric acid, heated, packed, sealed and sterilised. |
Method of manufacturing vegetable beverage / 2426460 Invention relates to technology of vegetable drinks production. Under the method tomatoes are washed, inspected, rinsed at preset process parameters, minced and finished, lagenaria is washed, inspected, have their fruit stems cut off, are rinsed at preset process parameters, milled and finished, yacon is washed, inspected, rinsed at preset process parameters, milled and finished; the above components are mixed with potable water and culinary salt, heated, packaged, vacuum-sealed and sterilised. |
Method of manufacturing vegetable beverage / 2426459 Invention relates to technology of vegetable drinks production. One proposed a method for production of vegetable beverage; the method envisages that tomatoes are washed, inspected, rinsed at preset process parameters, minced and finished, lagenaria is washed, inspected, have their fruit stems cut off, are rinsed at preset process parameters, milled and finished, chicory is washed, inspected, rinsed at preset process parameters, milled and finished; the above components are mixed with potable water and culinary salt, heated, packaged, vacuum-sealed and sterilised. |
Method for manufacturing blended nectar with sugar / 2426458 Method envisages for carrot and oyster plant washing and rinsing at the specified parameters of the process, their separate grinding and finishing to produce appropriate purees. Purees are blended with orange juice and sugar syrup, heated, packed, sealed and sterilised. |
Method for manufacturing blended nectar with sugar / 2426457 Invention relates to technology of nectar manufacturing. One proposes a method for production of blended nectar with sugar; the method envisages washing and rinsing pumpkin and dandelion roots at preset process parameters; their separate mincing and finishing to produce corresponding purees, blending with lime juice, water and sugar syrup, warming, packaging, pressurisation and sterilisation. |
Gas-emitting bulk composition its manufacturing method / 2426449 Group of inventions related to a gas-emitting bulk composition for food products including particles (acceptable for culinary purposes and having an outer surface, multiple inner cavities within the particles, multiple limited size channels within the particles) and a gas acceptable for culinary purposes contained in the inner cavities under second high pressure. The limited size channels enable gas communication between the inner cavities and the outer surface. The limited size channels have a limited diameter equal to approximately less than 1 mcm. The limited diameter is effective with regard to: (1) possibility of flow of the gas acceptable for culinary purposes through the limited size channels from the outer surface to the inner cavities when the particles are brought in contact with the gas acceptable for culinary purposes under first high pressure within the range from 100 to approximately 5000 psi (689 kPa - 34.47 MPa) which results in production of particles inner cavities whereof contain the gas acceptable for culinary purposes under second high pressure; and (2) possibility of slow controllable release of the gas acceptable for culinary purposes as contained within the inner cavities under second high pressure from the inner cavities through the limited size channels when the particles are removed from the zone of contact with the gas under first high pressure. The second high pressure is lower than or equal to first high pressure but in excess of ambient pressure. When in contact with a water-based medium the particles having inner cavities containing the gas acceptable for culinary purposes as contained within the inner cavities under second high pressure quickly dissolve thus releasing the gas acceptable for culinary purposes from the inner cavities into the water-based medium to produce foam, a foamed layer or an aerated phase in the water-based medium. In accordance with the method for production of the gas-emitting bulk composition for food products the soluble bulk component (dried by way of spraying with injected gas) is brought in contact with the gas acceptable for culinary purposes at ambient temperature under first high pressure so that the gas acceptable for culinary purposes passes through the limited diameter channels from the outer surface into the inner cavities to produce particles inner cavities whereof contain the gas acceptable for culinary purposes under second high pressure. The gas acceptable for culinary purposes contained within the inner cavities under second high pressure can slowly and controllably be released from the inner cavities through limited size channels when the particles cease to contact the gas under first high pressure. |
Artificially mineralised drinking water, composition for its preparation and water production method / 2425595 Artificially mineralised drinking water contains distilled water and water-soluble compounds of magnesium (represented by magnesium sulphate), calcium (represented by calcium citrate), compounds of potassium, zinc and manganese. The compounds of potassium, zinc and manganese are used in the form of sulphates. Magnesium sulphate content is 24÷30 mg/l (in conversion to ion Mg2+), calcium citrate content is - 4÷6 mg/l (in conversion to ion Ca+), potassium sulphate content is - 80÷100 mg/l (in conversion to ion K+), zinc sulphate content is - 2÷4.5 mg/l (in conversion to ion Zn2+), manganese sulphate - 0.04÷0.09 mg/l (in conversion to ion Mn2+). The weight ratio of magnesium to potassium to zinc to manganese to calcium is respectively 385,7:1285,7:50:1:71,4. The method for production of this water is characterised by introducing the following components into distilled water: magnesium sulphate is taken in an amount of 24÷30 mg/l (in conversion to ion Mg2+), potassium sulphate - 80÷100 mg/l (in conversion to ion K+), manganese sulphate - 0.04÷0.09 mg/l (in conversion to ion Mn2+), zinc sulphate - 2÷4.5 mg/l (in conversion to ion Zn2+) and calcium citrate - 4÷6 mg/l (in conversion to ion Ca+) with subsequent maintenance during 3 hours. |
Grape extract (versions) and its production method (versions) / 2425594 Invention relates to grape extracts and their production methods. Alternatively the method, according to the invention, envisages contact of a material (chosen from the group consisting of whole grapes, grape stones, grape refuses and their mixture) with water at a temperature of about 140-212°F to produce the initial grape extract and treating the initial grape extract with a pectolytic enzyme during from about four to five days at a temperature of about 80-120°F to produce the polyphenolic grape extract. Alternatively the method, according to the invention, envisages production of the initial aqueous grape extract and treating the extract with yeast, bacteria, fungi and their mixtures at temperature of about 70-100°F to produce the polyphenolic grape extract. Alternatively the method, according to the invention, envisages production of the initial aqueous grape extract and treating it with a tannase enzyme at a temperature of about 70-100°F to produce the polyphenolic grape extract. The purified polyphenolic grape extract, according to the invention, contain about or less than 2 wt % of terminal units of epicatechin-gallate and about or less than 12 wt % of extending units of epicatechin-gallate. |
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