| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426051000 | Preparation of or treament of fruit or vegetable juice or water soluble extract other than tea | 18 |
| 20080206403 | Probiotic Enriched and Low-Organic Acid Food Products - This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 10 | 08-28-2008 |
| 20080299255 | JUICE BEVERAGES WITH PROBIOTIC BACTERIA - Fruit juice beverages comprising probiotic bacteria and fructooligosaccharides may be used for promoting growth of beneficial bacteria in the gut. Methods for preparing the fruit juice beverages are also disclosed. The methods can achieve a long shelf-life while maintaining high levels of bacterial viability. The probiotic bacteria may be added to the beverage in, for example, freeze-dried or frozen form. | 12-04-2008 |
| 20100086644 | MEANS FOR REDUCING ACETOIN BUILDUP IN ALCOHOLIC FERMENTATION MEDIA - The invention relates to yeasts expressing the gene BDH1 coding for Bdh1p, characterised in that they catalyse, in an alcoholic fermentation medium, the reduction of acetoin into 2,3-butanediol by a rate at least twice higher than that of the initial stem. The invention can particularly be used for the fermentation of fruit juice and for producing 2,3-butanediol. | 04-08-2010 |
| 20100278971 | Preparation Method of Vegetable Extract Ferment Solution and Vegetable Extract Ferment Solution Prepared by the Same - The present invention relates to a preparation method of vegetable extract fermented solution and a vegetable extract fermented solution prepared by the same. The vegetable extract fermented solution prepared from nitrate-containing vegetables according to the present invention is used for the production of meat products to improve characteristic meat color and inhibit lipid oxidation without using synthetic nitrite. | 11-04-2010 |
| 20100285177 | METHOD OF PRODUCING GABA-CONTAINING FERMENTED PRODUCT - It is intended to provide a method of efficiently producing a fermented fruit or vegetable product which contains GABA at an elevated concentration without damaging the inherent flavor of the fruit or the vegetable. A method of producing a fermented product containing γ-aminobutyric acid which is characterized by comprising fermenting a plant or its press juice by using | 11-11-2010 |
| 20110142990 | POLYPHENOL - CONTAINING PRODUCTS - The invention relates to polyphenol-rich products of plants and also to a method of producing these products. In addition, the invention relates to the use of the polyphenol-containing products for producing foods, food supplements, dietetic foods and cosmetics; and also foods, food supplements, dietetic foods and cosmetics which contain such a product. | 06-16-2011 |
| 20110293782 | FRUIT JUICE AND PUREE WITH A LOWERED AMOUNT OF AVAILABLE SUGARS - Fruit juices, purees, and other food products are provided for the healthy-product market. A part of the available sugars in the fruit products is converted to non digestible polymers, thereby lowering the energetic content and simultaneously increasing the nutritional value by forming prebiotic components in the product stables in juices. Further provided is a method of manufacturing juices and purees, enabling to preserve all components but sugars naturally occurring in the fruit. | 12-01-2011 |
| 20110311680 | SOFT DRINK, GRAPE SKIN EXTRACT, AND METHODS OF PREPARATION OF SAME - The disclosed are a soft drink having both an excellent fruity aroma and a fruity afteraroma once swallowed, and a method for manufacturing the same. The further disclosed are a grape skin extract, rich in precursors of 3-mercaptohexan-1-ol having good aroma, for use in manufacturing the soft drink, and to a method of preparation of the same. | 12-22-2011 |
| 20120251665 | SYSTEM AND METHOD FOR PREPARING A SHELF-STABLE BOTANICAL EXTRACT - A system and method for processing a plant material derived juice, comprising, substantially without a required pH modification, and substantially without a thermal antimicrobial process extracting a juice from plant material with a juice extractor, and filtering the juice through at least two tangential flow filter stages having a pore size of less than about 0.2 microns, to produce a substantially aseptic juice, which is substantially absent thermal decomposition products of sugars. | 10-04-2012 |
| 20120258200 | METHOD FOR PRODUCING CLEAR, CONCENTRATED SWEET POTATO JUICE - A method for producing clear, concentrated sweet potato juice, including: a) cleaning, peeling, crushing, and gelatinizing a raw material of sweet potatoes to yield a sweet potato paste, and squeezing the sweet potato paste to obtain skin dregs and a squeezed clear juice; b) performing enzymolysis to part of the skin dregs and adding the hydrolyzed skin dregs to the sweet potato paste for squeezing; c) performing enzymolysis and filtering to the squeezed clear juice to obtain a sweet potato clear juice; d) combining the rest part of the skin dregs and sweet potato skins generated during the peeling process to obtain a sweet potato residue; e) extracting dietary fiber from the sweet potato residue; and f) adding the dietary fiber to the sweet potato clear juice and post-treating the sweet potato clear juice. | 10-11-2012 |
| 20130216652 | INTRINSIC SUGAR REDUCTION OF JUICES AND READY TO DRINK PRODUCTS - 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. | 08-22-2013 |
| 20130295226 | PROBIOTICS IN FRUIT BEVERAGES - The present invention relates to a method of producing a probiotic fruit beverage comprising a high viable count of acid-adapted probiotic bacteria, such as strains of | 11-07-2013 |
| 20140147554 | ENZYME BEVERAGE OF NATURAL GARDEN STUFF AND METHOD FOR PREPARING THE SAME - The present invention discloses an enzyme beverage of natural garden stuff and a method for preparing the same. The enzyme beverage is prepared from a fresh juice extracted from fresh garden stuffs and added with marine fish-skin collagen peptide, as a fermentation substrate, by dilution, blending and sterilization followed by stepwise fermentation with | 05-29-2014 |
| 20150132436 | ADDITIVE COMPOSITION FOR SHRIMP FEED AND A METHOD FOR PRODUCING THE SAME - The present invention relates to an additive composition for shrimp feed and a method for producing the same, and more particularly to an additive composition for shrimp feed and a method for producing the same which both increases the survival and the growth rate of aquacultural shrimp and prevents seawater pollution. The present invention discloses a method for producing an additive composition for shrimp feed, which includes the steps of: mixing microorganisms such as | 05-14-2015 |
| 20150320099 | COMPOSITIONS AND METHODS FOR REDUCED CARBOHYDRATES AND INCREASED ERYTHRITOL IN BEVERAGES - The present invention provides novel compositions and methods for naturally decreasing carbohydrates and calories, while increasing erythritol, in beverages. The method includes fermenting beverages, such as fruit juices with a microorganism capable of metabolizing sugars into sugar alcohol(s) such as erythritol, to produce a fermented beverage having reduced carbohydrates, and therefore reduced calories, and increased erythritol as compared to an unfermented equivalent beverage. | 11-12-2015 |
| 20150366233 | Methods And Compositions For Consumables - Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks. | 12-24-2015 |
| 20160165944 | METHOD FOR REDUCING THE SACCHARIDE CONTENT OF JUICE CONCENTRATES | 06-16-2016 |
| 20220132895 | PROCEDURE FOR SELECTIVE EXTRACTION OF ACTIVE PRINCIPLED AND/OR OLEORESINS FROM VEGETABLE MATERIAL AND RELATED SYSTEM - A process for the extraction of oleoresins from vegetable material by solvent comprising the following successive steps: | 05-05-2022 |
