195 results about "Ready to drink" patented technology

The present invention relates to a weight management beverage composition and methods of aiding in weight maintenance by promoting increased energy expenditure (“thermogenesis”) while simultaneously increasing satiety thereby decreasing overall energy intake of persons who consume these compositions. The compositions set forth herein include dry beverage mixes beverage concentrates as well as beverages in ready to drink form so that they can be used in a variety of settings.

A container is provided for storing a product, such as a fat containing liquid product, and includes a body defining a chamber for receiving the product; and a container closure including a sealing portion for sealing the product within the chamber. The container closure includes a member forming a substantially fluid-tight seal between the container closure and the body; a nipple in fluid communication with the chamber that seals the chamber with respect to the ambient atmosphere during storage of the product in the chamber and that can be opened to dispense product from the chamber therethrough; and a needle penetrable and laser resealable portion that is penetrable by the needle for aseptically filling the chamber with the product, and that is thermally resealable by the application of laser radiation thereto to seal the product within the chamber.

Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least a steviol glycoside and further including an LHG juice, extract or combinations thereof in an amount sufficient to reduce the lingering bitter taste of the steviol glycoside and improve the mouthfeel of the beverage. In exemplary embodiments, additional sweeteners are utilized in the beverage in addition to the LHG juice and the steviol glycoside. In other exemplary aspects, LHG powder of mogroside v content from 2 to 99% by weight may be utilized in lieu of or in addition to the LHG juice concentrate. In certain exemplary embodiments having additional non-nutritive sweeteners, the amount of LHG composition is sufficient to reduce one or more off-note tastes of one or more of the additional sweeteners.

A container is provided for storing a product, such as a fat containing liquid product, and includes a body defining a chamber for receiving the product; and a container closure including a sealing portion for sealing the product within the chamber. The container closure includes a member forming a substantially fluid-tight seal between the container closure and the body; a nipple in fluid communication with the chamber that seals the chamber with respect to the ambient atmosphere during storage of the product in the chamber and that can be opened to dispense product from the chamber therethrough; and a needle penetrable and laser resealable portion that is penetrable by the needle for aseptically filling the chamber with the product, and that is thermally resealable by the application of laser radiation thereto to seal the product within the chamber.

Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a long chain fatty acid compound in an amount sufficient to reduce the off-note taste of the non-nutritive sweetener. In certain embodiments, the long chain fatty acid may be one or more of the following: lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, alpha-linolenic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, erucic acid, adipic acid, and palmitic acid. In certain exemplary embodiments, a plurality of different long chain fatty acids are utilized. In another embodiments, the long chain fatty acids comprise both natural and synthetic fatty acids.

A system, processes, and milk-based food products made from the system and processes, in which cream is separated from milk to produce an ultra-low fat milk product. The milk product is microfiltered to produce a retentate that is ready to drink and is high in protein and has no or substantially no fat. The permeate from the microfiltration process is ultrafiltered to produce a retentate that is high in protein with few other solids. The permeate may be used to provide protein fortification to other food and beverage products, and is especially useful in its liquid form for such fortification.

A method for making ice coffee comprises the following steps: extracting coffee by using water at a temperature that is in a range of 35° C. to 55° C., at a normal brewing pressure that is in a range of ambient pressure to 1.5 bar, and at an extraction time that is shorter than 60 seconds, and supplying a quantity of ice to the beverage which is obtained as a result of this extraction process, in order to get the ice coffee at a temperature at which it is ready to drink. An appliance for carrying out the method may also be adapted to make hot coffee, so that a user may choose which type of coffee he / she would like to receive from the appliance.

Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a bitterant compound in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the non-nutritive sweetener(s) may be one or more of the following: a steviol glycoside, Lo Han Guo, thaumatin, monatin, monellin, brazzein, sucralose. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant compound to create a mixture such that when the mixture is contained in a beverage, the bitterant compound is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

An encapsulate comprising an outer shell and an inner core formed using sol / gel technology. Preferably the encapsulates are incorporated into foods such as weigh management foods, preferably nutrition bars, ready-to-drink beverages, powdered beverages or soups. In a preferred embodiment, the encapsulate is made using an acid catalyst and releases its contents sufficiently in the human ileum to result in enhanced satiety.

An aqueous composition specifically adapted for supporting physical performance. The liquid composition comprises, consists of, or consists essentially of ribose, a saccharide such as glucose or dextrose, coenzyme Q10, ATP, caffeine, and D-pinitol in conjunction with minerals and electrolytes. The orally-consumed liquid composition may be sold as a shelf-stable ready-to-drink liquid, or as a liquid concentrate or in solid form, such as a powder, granulate, or tablet to be added to water or other fluid. The liquid composition physiologically enhances essential energy stores and provides a supply of ingredients which support physiological generation and regeneration of ATP.

The invention provides, in one aspect, a method of producing a cocoa-containing beverage, or a nutritionally fortified or energy-sustaining cocoa beverage, containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping a cocoa-containing product in water or an aqueous solution. A number of vitamins, minerals, supplements, and nutriceutical compositions can be added.

The invention relates to a method of reducing the intrinsic sugar content in a food product such as a juice or a ready to drink sugar based product, by contacting the food product with sufficient amounts of at least one transglycosidase under conditions sufficient to enzymatically convert intrinsic sugars in the food product to non-digestible carbohydrates and non-digestible oligosaccharides, such as fructo-oligosaccharides, and gluco-oligosaccharides to thus form a more nutritional product. The invention also relates to nutritional food products produced by the methods of the invention.

The present invention relates to Organic Vegan Protein sports drinks and shakes formulated from 100% organic and natural plant-based ingredients with the highest grade of protein, vitamins, minerals and other nutrients. The Organic plant proteins used in the drinks and shakes are predominantly, Organic Hemp Powder, Organic Pea Powder and Organic Vegan powder (made from a mixture of Organic seed sprouts). Organic Soy milk and Organic Almond milk provide additional sources of proteins in the shakes. The shakes are packaged in ready to drink (R-T-D) tetra pack containers.

Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further comprising a bitterant in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the bitterant comprises gentian. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant to create a mixture such that when the mixture is contained in a beverage, the bitterant is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a bitterant compound in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the non-nutritive sweetener(s) may be one or more of the following: a steviol glycoside, Lo Han Guo, thaumatin, monatin, monellin, brazzein, sucralose. Another aspect of the invention relates to a method that combines a non-nutritive sweetener having a lingering sweet aftertaste with a bitterant compound to create a mixture such that when the mixture is contained in a beverage, the bitterant compound is present in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener.

The invention discloses bolete extracting solution and beverages, belonging to the field of edible fungi beverages. The preparation method of the bolete extracting solution comprises the following steps of: extracting crushed bolete dry powder or fresh bolete slurry in water, then filtering to obtain filtrate, centrifuging the filtrate, and collecting supernate. By utilizing the bolete extracting solution, different flavors of bolete beverages can be prepared. The bolete beverage has rich nutrient components and simultaneously contains a great deal of polysaccharides with the functions of improving body immunity, reducing the blood sugar levels and cholesterol, resisting the ageing, and the like; secondly, the invention is convenient to carry and ready to drink and solves the problem that fresh bolete is difficult to store and transport; the invention can be also used as raw materials of beverages and food processing and prepared into different flavors of beverages; and besides, the invention has simple method, low cost and no environmental pollution.

With a method for manufacture of a ready-to-drink beverage by way of extraction of a solid-matter aroma carrier (19) by way of water, the aroma carrier (19) required for an individual consumption quantity is successively moved through an extraction region (25), a part quantity of the aroma carrier (19) present in the extraction region (25) is permeated with water, wherein the water absorbs aroma substances from the aroma carrier (19), and subsequently the aroma carrier (19) is separated from the extract (49). The method is characterized in that the aroma carrier (19) is forcibly conveyed with a conveyor device (21,43,53,55) along a conveyor route from A to B through the extraction region (25). A device for the forced conveying of the aroma carrier (19) for example has a conveyor worm, two conveyor belts running parallel to one another, or a conveyor wheel. The conveyor wheel and the conveyor belts, as the case may be, are provided with separating walls which divide a conveyor path into chambers.

The invention relates to a coffee beverage base being substantially non-alcoholic and comprising a fermented coffee component comprising coffee aroma, which fermented coffee component, has a modulated coffee aroma with fruity and / or floral notes due to the fermentation of the coffee aroma. Further the invention relates to a ready-to-drink coffee beverage which when prepared for consumption form a beer like beverage with a foam. The invention also relates to a process for making such products. The example discloses fermentation of roasted coffee extract. In one embodiment, specific ratios of methylbutanol to methylbutanol and thioacetates to thiols are required.

The present invention relates to ready-to-drink beverages comprising a flavor component, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state, a sucrose content below 5% by weight of the beverage, and wherein the beverage has a viscosity in the range 1-300 mPa·s.

A method is provided for producing a soluble coffee extract which, when reconstituted, produces an intensified in-cup brew color without altering the flavor of the cup of coffee. The method includes heating a coffee extract at a temperature and for a time selected to produce an intensified color coffee extract without altering the flavor of the coffee. The intensified color coffee is either immediately dried to form dried intensified color coffee or cooled while in the liquid state. The soluble coffee produced by this method has intensified color while its flavor remains unaltered. As desired, the soluble coffee may be packaged as an instant coffee, combined with traditional soluble coffee, incorporated into a liquid coffee product or combined with sugar, creamer, and flavors to form various soluble coffee products. Alternatively, the coffee exact may be directly incorporated into a ready-to-drink or a concentrated liquid coffee product without undergoing a drying step.

Fresh ingredients stored in a sealed fresh product dispensing system chamber, which are then dispensed into a beverage or other product container for consumption or usage by simply pressing on the top of the fresh product dispensing system. This allows for a natural and fresh product. It also allows for certain types of products to be introduced which otherwise degrade or lose potency, color, flavor and / or nutritional benefits when products are mixed during the manufacturing process as with ready-to-drink beverages. The system also allows for shipment of products in the fresh product dispensing system to be shipped without water or fluid bottles with reduced cost of shipping. The fresh product dispensing system compartment can also be segmented into several compartments allowing for each ingredient to be stored in an individual segregated compartment prior to usage. When the fresh product dispensing system plunger / chamber is pressed down, it exposes the main vessel to a 360 degree cylinder with large openings or ports around its radial surface which can provide a large surface area of exposure, assuring that all dry type ingredients in the plunger / chamber are exposed to the liquid in the main vessel and do not cake or stay in the plunger / chamber.

The invention provides a ready-to-drink Puer tea and the preparation method thereof. The method places Puer tea in pulse electrical field for 20 to 50min for 1 to 2 times, with the pulse being controlled at voltage 8-15KV, frequency 3-8Hz, then the Puer tea is extracted by water and an extract is acquired. The Puer tea can be acquired by directly brewing the extract of Puer tea with boiled water, or evenly mixing 90 percent to 100 percent Puer tea extract, 0 to 10 percent flower extract and 0 to 10 percent Oolong tea and brewing the mixture with boiled water. The invention can effectively eliminate the special stale flavor of Puer tea, improve the original mellow and preserve the intrinsic health care functions such as clearing away heat and toxic materials, quenching the thirst and helping producing saliva, strengthening and warming the stomach, refreshment, lipid regulation and weight reduction, cancer prevention and resistance, anti-aging, improving immunizing ability, antioxidation, fatigue prevention, inhibiting bacterium, balancing and regulating cholesterin, etc.; furthermore, the Puer tea has the advantages of being easy to be drunk and carried, sanitary, mellow taste, bloom and clear soup color, which is a good household and outgoing carried tea drinking.

A portable beverage preparation device comprising a drink container containing a predetermined volume of a potable base liquid, at least one beverage preparation of a predetermined quantity; at least one sealed compartment for confining the beverage preparation, and a dispenser means for dispersing the at least one beverage preparation into the base liquid within the drink container; wherein the drink container and the at least one sealed compartment are in close physical proximity to each other and separated by at least one thin membrane which, when inwardly perforated by the dispenser means, disperses the at least one beverage preparation into the base liquid to make a beverage ready to drink.

The invention relates to mulberry wine and a preparation method thereof. The mulberry wine is prepared by raw materials according to the following parts by weight: 5000 parts of mulberry fruit, 500 parts of angelica, 500 parts of astragalus, 500 parts of codonopsis pilosula and 500 parts of pulp of dogwood fruit. The preparation method comprises the following steps: washing the mulberry fruit according to the proportion, drying the mulberry fruit by a dryer after the completion of washing, pounding the mulberry fruit to pieces after drying, and placing the mulberry fruit into a brewing tank; washing the angelica, the astragalus, the codonopsis pilosula and the pulp of dogwood fruit according to the proportions, drying the materials by the dryer after the completion of washing, pounding the materials to pieces after drying, and placing the materials into the brewing tank to be uniformly mixed with the mulberry fruit; and placing the brewing tank in an environment with the temperature below 30 DEG C for fermentation until the materials become wine so as to complete the preparation. The mulberry wine has the beneficial effects that the mulberry wine is convenient in storage, easy to preserve and ready to drink, has the efficacies of nourishing liver and kidney, invigorating blood and qi, improving eyesight to calm the nerves, and the like, and can treat waist and knee weakness, fatigue, dizziness, tinnitus and other symptoms.

An aqueous composition specifically adapted for supporting physical performance. The liquid composition comprises ribose, a saccharide such as glucose or dextrose, coenzyme Q10, ATP, caffeine, and D-pinitol in conjunction with minerals and electrolytes. The orally-consumed liquid composition may be sold in solid form, such as a powder, granulate, or tablet to be added to water or other fluid, or it may be sold as a shelf-stable ready-to-drink liquid. The liquid composition physiologically enhances essential energy stores and provides a supply of ingredients which support physiological generation and regeneration of ATP.

The present invention provides a high quality, ready-to-drink, non-cultured nutritional beverage comprising (1) a protein component, (2) an emulsified fat component, (3) a fortification component, and (4) an optional sweetener component. Preferably the protein component comprises minimally processed milk; the emulsified fat component comprises dairy fat; the beverage contains about 1.5 to 10 percent total protein and about 0.15 to about 5 percent total fat; the beverage has a first ratio of the minimally processed milk protein divided by the total protein which is greater than or equal to about 0.05; the beverage has a second ratio of the dairy fat divided by the total fat which is greater than or equal to about 0.15; and the fortification component provides at least 10 percent of the daily value per single beverage serving of at least 6 vitamins and minerals.

The invention provides an instant solid beverage which is rich in natural tea catechin, theanine and stachyose. The used catechin is a tea extract of which the total content of catechin is above 90 percent and from which caffeine is removed; the theanine is extracted from tea; the stachyose is physically extracted from Chinese artichoke; konjac gum powder with different viscosities is obtained bypartial hydrolysis under the control of an enzymatic method. The beverage is prepared from the following components in percentage by weight: 60 to 80 percent of tea catechin, 10 to 30 percent of tea theanine, 1 to 10 percent of stachyose and 0.5 to 5.0 percent of konjac gum powder. The mixture is prepared into powder, blocks, particles or microcapsules. The catechin has the effects of resisting oxidation and clearing free radicals in a human body; the theanine has the effects of strengthening the brain and improving sleeping; the stachyose has good effects of improving intestinal flora and promoting calcium absorption; the instant solid beverage has good solubility, is ready to drink, has no tea leaves and is convenient to take and drink; and the instant solid beverage does not affect sleeping after being taken by the aged, pregnant, children, and patients with heart disease and neurasthenia.

The present invention provides a composition for preparing double texture blasting beads and a method thereof. The double texture blasting beads are stable in goods shelf in ready-to-drink drink and provide a bursty and chewy mouthfeel sense. The method comprises the following steps: an outer layer comprising high G type alginate or high M type alginate or pectin is combined with an inner layer comprising fruit paste / fruit juice, gum and insoluble calcium salts to simulate the sensory characteristics of fresh pearl tea starch balls.