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1. 发明申请

US20080044530A1 Shelf-stable, non-alcoholic, haze-free malt beverage and methods 审中-公开
标题翻译：保持稳定，无酒精，无霾的麦芽饮料和方法
公开(公告)号：US20080044530A1
公开(公告)日：2008-02-21
申请号：US11508077
申请日：2006-08-21
申请人： Casey McCormick , Thaddeus Pesce , Pam Lalak , Cathy Culver , Cyndia Cardona , Paula Puccini , Ralph DiGiacomo , Helen Akinruli
发明人： Casey McCormick , Thaddeus Pesce , Pam Lalak , Cathy Culver , Cyndia Cardona , Paula Puccini , Ralph DiGiacomo , Helen Akinruli
IPC分类号： A23L2/38 , A23L2/42 , A23L2/44 , A23L3/34
CPC分类号： A23L2/66 , A23L2/44 , A23L2/54 , A23L2/82
摘要： A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.
摘要翻译：公开了制造无雾无酒精麦芽饮料的方法。该方法包括形成含有凝结剂和水的麦芽溶液，调节麦芽溶液的pH使得麦芽溶液的pH值小于约4.0，并从麦芽溶液中的麦芽提取物中凝结蛋白质。从麦芽溶液中除去凝固的蛋白质以形成清新无雾的麦芽饮料。还公开了制备储存稳定的饮料的方法。该方法包括对每体积成品饮料多于约1.5体积二氧化碳的溶液进行碳酸化; 向溶液中加入酸化剂，使得成品饮料的pH为约2.5至约4.0; 并向溶液中加入化学防腐剂。另外，公开了一种无霾和稳定的非酒精性麦芽饮料。

2. 发明申请

US20100166937A1 SHELF-STABLE, NON-ALCOHOLIC, HAZE-FREE MALT BEVERAGE AND METHODS 审中-公开
标题翻译：不含酒精，无酒精，无毛的黄油饮料和方法
公开(公告)号：US20100166937A1
公开(公告)日：2010-07-01
申请号：US12720447
申请日：2010-03-09
申请人： Casey McCormick , Thaddeus Pesce , Pam Lalak , Cathy Culver , Cyndia Cardona , Paula Puccini , Ralph DiGiacomo , Helen Akinruli
发明人： Casey McCormick , Thaddeus Pesce , Pam Lalak , Cathy Culver , Cyndia Cardona , Paula Puccini , Ralph DiGiacomo , Helen Akinruli
IPC分类号： A23L2/38 , A23L2/44 , A23L2/70 , A23L2/52
CPC分类号： A23L2/66 , A23L2/44 , A23L2/54 , A23L2/82
摘要： A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt extract in the malt solution. The coagulated protein from the malt solution is removed to form a refreshing haze-free malt beverage. A method of making a shelf-stable beverage is also disclosed. The method includes carbonating a solution with more than about 1.5 volumes of carbon dioxide per volume of finished beverage; adding an acidulant to the solution so that the finished beverage has a pH of from about 2.5 to about 4.0; and adding to the solution a chemical preservative. Also, a haze-free and shelf-stable nonalcoholic malt beverage is disclosed.
摘要翻译：公开了制造无雾无酒精麦芽饮料的方法。该方法包括形成含有凝结剂和水的麦芽溶液，调节麦芽溶液的pH使得麦芽溶液的pH值小于约4.0，并从麦芽溶液中的麦芽提取物中凝结蛋白质。从麦芽溶液中除去凝固的蛋白质以形成清新无雾的麦芽饮料。还公开了制备储存稳定的饮料的方法。该方法包括对每体积成品饮料多于约1.5体积二氧化碳的溶液进行碳酸化; 向溶液中加入酸化剂，使得成品饮料的pH为约2.5至约4.0; 并向溶液中加入化学防腐剂。另外，公开了一种无霾和稳定的非酒精性麦芽饮料。

3. 发明授权

US08158183B2 Unsaturated acids for fading protection of colors derived from natural sources used in beverage products 有权
标题翻译：用于褪色保护来自饮料产品中使用的天然来源的颜色的不饱和酸
公开(公告)号：US08158183B2
公开(公告)日：2012-04-17
申请号：US12335191
申请日：2008-12-15
申请人： Glenn Roy , Stephen Letourneau , Cathy Culver , John Behrens
发明人： Glenn Roy , Stephen Letourneau , Cathy Culver , John Behrens
IPC分类号： A23L2/00
CPC分类号： A23L2/58 , A23L2/02 , A23L2/44 , A23L2/68
摘要： A beverage product that includes water, a color derived from natural sources, and a compound in an effective amount to inhibit fading of the color derived from natural sources. The compound is an unsaturated acid, and may be selected from the group consisting of maleic acid, maleic anhydride, aconitic acid, mesaconic acid, itaconic acid, and/or fumaric acid. The incorporation of the compound can be particularly useful for inhibiting color fading of the beverage product under thermal stress. The colors derived from natural sources may be an anthocyanin, cyclohexene dione dimers and/or a color derived from the reaction of an iridoid and amino acids. For example, the colors may include purple sweet potato, black carrot, purple carrot, black currant, blueberry, carthamus yellow, and/or gardenia blue. The compound can be effective to prevent color fading even in the presence of ascorbic acid, which promotes the fading of colors derived from natural sources.
摘要翻译：一种饮料产品，其包括水，衍生自天然来源的颜色，以及有效量的化合物，以抑制衍生自天然来源的颜色的褪色。化合物是不饱和酸，可以选自马来酸，马来酸酐，乌头酸，中康酸，衣康酸和/或富马酸。化合物的掺入可以特别适用于抑制饮料产品在热应力下的褪色。衍生自天然来源的颜料可以是花青素，环己烯二酮二聚体和/或衍生自环烯醚萜和氨基酸的反应的颜色。例如，颜色可以包括紫色甘薯，黑胡萝卜，紫色胡萝卜，黑醋栗，蓝莓，黄褐色和/或栀子蓝。即使在存在抗坏血酸的情况下，该化合物也可以有效地防止颜色褪色，这促进了源于天然来源的颜色的褪色。

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