CN101394758A - 功能性发酵气泡饮料 - Google Patents
功能性发酵气泡饮料 Download PDFInfo
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- CN101394758A CN101394758A CNA2007800078786A CN200780007878A CN101394758A CN 101394758 A CN101394758 A CN 101394758A CN A2007800078786 A CNA2007800078786 A CN A2007800078786A CN 200780007878 A CN200780007878 A CN 200780007878A CN 101394758 A CN101394758 A CN 101394758A
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Abstract
本发明公开了一种起泡泡沫饮料。所述起泡泡沫饮料通过将起泡工程工艺应用于各种功能性食品，尤其是利用各种发酵技术提供的发酵食品来获得，所述功能性食品在包括人在内的生命体中的生物防御和身体节律控制以及预防性药物方面具有控制生物调控功能的活化的功能。所述气泡饮料基于起泡工程技术而制得，其中通过将冷起泡工艺应用于可由生物得到的食材，从而以创造性的和简易性的方式设计和操控泡沫的形成反应。所述气泡饮料适于饮用，并且其特征在于，在环境压力和温度下能容易地获得泡沫结构，可有意地操控材料流(这是泡沫的内在特性)，以及在在线自动制造中可改变单元过程(这是现代工业的特征)而未导致显著的追加费用。
Description
技术领域
本发明涉及通过将起泡工程工艺应用于各种功能性食品，尤其是利用各种发酵技术提供的发酵食品而得到的起泡泡沫饮料，所述功能性食品在包括人在内的生命体中的生物防御和身体节律控制以及预防性药物方面具有控制生物调控功能的活化的功能。
与本发明相关的是，在由本申请人递交的PCT专利申请KR2007-001040中已知有起泡工程技术的概念。起泡工艺可分为热起泡工艺和冷气泡工艺。在热起泡工艺中，通过加热使温度迅速升高从而诱发相变。在冷气泡工艺中，通过使用催化剂或者在过冷状态下诱发湍流来实现表面活化，从而导致相分离。
本发明人在起泡工程技术的基础上，认真而深入地进行了研究，以开发出将冷起泡工艺应用于可由生物得到的(bioavailable)食品材料的工艺，从而以创造性的和简易性的方式设计和操控泡沫的形成反应。结果，本发明人成功地开发出适于饮用的气泡饮料，所述气泡饮料特征在于，在环境压力和温度下能容易地获得泡沫结构，可有意地操纵材料流(这是泡沫的内在特性)，并能够在在线自动制造(in-line automatic production)中改变单元过程(这是现代工业的特征)而未产生显著的追加费用。
所述起泡工程技术被定义为其中将用于各种目的和用途的添加剂加入到选自谷物粉末、天然蛋白食品等可由生物得到的食材中来制备胶体溶液，随后将所述胶体溶液与含有气体的水溶液反应，从而制备泡沫胶体的工艺。所述起泡工程技术可通过基于以下基本原理的技术的组合来实现。
1.所述可由生物得到的食材的粉末加工和混合技术使制造厂能针对所述材料来对反应过程和应用目的进行规划；
2.反应速度可通过改变糖类的晶体状态来控制，因此可控制相应步骤的反应速率；
3.所述空气泡的数量、尺寸和流动性可通过控制蛋白质的量进行操控；
4.操控所述气体的状态(例如种类、压力(包括分压)、温度和状态)能遥控在活体内的生物化学反应环境(例如分压控制、生物化学反应的控制、对健康和卫生改进的药效的控制)；和
5.缓慢分离为泡沫浮渣聚集体和酿造溶液体并随时间稳定的所述气泡胶体的稳定过程可受控制并被利用于发酵。
通过本发明的起泡工程工艺制造的最终产品可以是3状态复合(气体、液体和固体的复合状态)的气泡结构、泡沫浮渣聚集体、酿造溶液体(图案化水(patterned water))、稳定工艺或其组合。
本发明的气泡饮料产品可通过将两种主要的功能性材料(即，气体饱和饮料和胶体分散体状态的食品浓缩物)简单混合并因此自发形成气体泡沫的液态复合聚集体的即时(即兴)烹制食物提供，然后通过以被称为“气泡饮料”的综合构造物形式饮用而摄入，当对所述“气泡饮料”进行仔细设计和控制时，该气泡饮料使得摄入物不仅有助于生命体的健康的保持和/或改善，而且还能获得各种功能性效果。这些有利的结果是利用具有柔和的吞咽感的气泡饮料将气体到消化系统中的引入最大化并因此提高所摄取的气体物质的功能性效果的特性而获得的。
关于本发明中所用的基础材料有：经烘烤的(parshed)谷物制粉末构成的分散微粒的悬浮液型(10,000以上)，诸如牛奶等食品部分构成的分散微粒的胶体悬浮液型(10～10,000)，糖构成的分散微粒的溶液型(1～10)。
从分散微粒的尺寸标准的观点而言，可将构成气泡饮料的胶体溶液定义为其中有所述三种类型共存的“复合胶体”。因而，根据胶体的这一定义，由于气泡饮料的物化性质取决于组分材料的尺寸而与那些性质无关，所以术语“复合胶体”自然保护在确定气泡饮料材料组分中的各种选择，因此不需要对此另外进行冗长的解释。
考虑到各种食品和饮料的通常的摄取方式，发明了气泡饮料的设计形式，并且只要满足此处所述的基本要求，即使在实际生活环境的各种影响下，也可将任何具有不同组成的食品或饮料作为即食食品以气泡饮料的形式摄取，其中所述气泡饮料是通过将摄取物转化为固态、液态和气态的三态复合形式的气泡流结构而制备的。如本发明所述的，涉及相变并显示有力的热力学和量子力学性质的发明不会制备出具有完全相同特征的产品。此外，无法将食物摄取的环境条件操控成实验室中的条件那样，因此无法避免潜在的不稳定性和变化。在这样的环境体系中，与摄取物理化学稳定的食品或饮料的方法相关的发明即使在各种各样的日常生活环境中也必须确保发明实践的一致性。下面将参考与本发明的基本原理相关的技术数据和试验数据以及本发明的实施方式，从本发明的特点和目的的角度来描述技术要旨。
背景技术
根据制造功能性发酵食品的常见方法，在水和待加工的材料以最佳比例混合后，所述混合物在恒定温度条件下进行发酵和陈化。
本发明涉及在由本申请人递交的名称为“Bubble Drink Provided byBubbling Engineering Process”的专利申请PCT/KR2007/001040中公开的气泡饮料的后续技术，本发明的技术精神实质与功能性发酵气泡饮料相关，所述功能性发酵气泡饮料通过将发酵食品加入到在所述专利申请中公开的气泡饮料中使所述气泡饮料具有其他特征性功能来提供。
例如，用发酵大豆制造的汤料粉末可在所述最终气泡饮料的制造过程中加入。
特别是，通过发酵由牛奶制造奶酪乳清所得的实验结果表明，通过发酵制造富含牛奶的气泡饮料能在由酒精发酵和乳酸菌发酵制得的新调味食品和饮料的应用中开辟出新的市场(如在“Alcoholic fermentation ofcheese whey by mixed culture of Kluyveromyces marxianus and lactic acidbacteria”Sim Young Sup、Kim Jae Won和Yoon Seong Sik，Korean J.FoodSCI.Technol.，第30卷，第1期，第161～167页(1998)中所示)。
发明内容
技术问题
本发明的一个目的是提供一种功能性发酵气泡饮料，所述功能性发酵气泡饮料通过将起泡工程工艺应用于各种发酵食品并同时保留经发酵和陈化获得的有效成分来制造，并且经规划使得生命的身体节律得到优化且食用者的热量摄入效果得到正确控制。
本发明的另一个目的是提供一种功能性发酵气泡饮料，所述功能性发酵气泡饮料通过将发酵食品转化为具有气态、液态和固态三态复合结构的气泡形式来制得，以在消化系统内被摄入并发挥作用。此时，所述发酵食品可通过除在“背景技术”中说到的提出可应用于本发明的实施方式的那些技术之外的各种传统方法来提供。
即，通过经规划的气泡饮料能实现本发明的上述目的，所述经规划的气泡饮料可通过将各种功能性成分设计为包括从个体特征角度而言确定对保持和提高生物体健康所必需的发酵营养物质来制造。
因此，本发明提供了采用起泡工程工艺制造功能性发酵气泡饮料的方法，从而有效地向食用者提供功能性材料。
具体而言，本发明方法包括以下步骤：
将天然谷物用蒸汽处理并干燥或略微烘烤，粉碎经干燥或经烘烤的天然谷物，以得到经烤制的(roasted)谷物细粉，在保持所述经烤制的细粉的水分含量低于5％的同时将功能性成分和发酵食品成分加入到所述细粉中，并将所述混合物粉碎从而制备尺寸为10μm以下的粉末(第一步骤)；
将单糖或低聚糖的晶状粉末或粒状晶体粉碎以制备尺寸为10μm以下的类晶质粉末(第二步骤)，并控制糖基化所必需的糖类的组成和特性(在患有糖尿病的患者的情况下，诸如蔗糖或葡萄糖等有害成分可排除在外)(第二步骤)；
制备选自菌株、接种体和/或经蒸汽处理的红参(ginseng steamed red)的粉末、提取物、粉丸(powdery pill)和浓缩物等的功能性原材料的粉末或提取物，从而使最终气泡饮料产品具有诸如发酵等特定的附加功能(第三步骤)；
将在第一步骤、第二步骤和第三步骤中制备的原材料混合，控制所述混合物的粒径，将功能性材料(例如蜂蜜)添加到所述粉末中，并将所述混合物与蛋白质乳液-悬浮液形式的胶体溶液(例如牛奶)混合以制备凝胶状态的食品浓缩物(第四步骤)；
在将液体(例如牛奶)添加到所述食品浓缩物中的同时，将所述食品浓缩物粉碎、旋转或涡旋以将所述凝胶转化为溶胶，并将气体饱和溶液自由滴落在所述溶胶上以产生气泡流(起泡工程工艺)(第五步骤)；和
将所述由分离的液相和泡沫相构成的气泡饮料保存在一个容器中，或者将所述两相分离并保存在不同容器中(第六步骤)。
在上述第三步骤中，所述功能性原材料可以为将冻干食品粉碎而得到的粉末的形式，或者为通过冻干发酵食品而制备的提取物的形式。
在所述第四步骤中，可在混合先前步骤中制备的原材料时进一步添加功能性材料。根据饮用目的、功能和食用者的需求和口味来选择所述功能性材料。优选的是，在混合时以干冰粉末的形式加入CO2。
将所述第五步骤中制备的由分离的液相和泡沫相构成的气泡饮料紧紧密封，然后进行酒精发酵或乳酸菌发酵。在所述第五步骤中，可在所述凝胶转化为溶胶的过程中进一步加入植物汤料。所述植物汤料通过在两升水中将二分之一份的胡萝卜、四分之一份的萝卜、四分之一份的干萝卜叶、四分之一份的牛蒡和一份的干香菇(oak mushroom)温和加热一小时然后冷却来制得。
本发明还提供了一种气泡饮料，所述泡沫饮料经摄取使得食用者的摄取量得到满足，从而使所述食用者获得饱足感，其中，所述泡沫饮料由包括以下步骤的方法制得：
将天然谷物用蒸汽处理并干燥或略微烘烤，粉碎经干燥或经烘烤的天然谷物，以得到经烤制的谷物细粉，在保持所述细粉的水分含量低于5％的同时将所述烤制谷物细粉的量调整至食用者的热量摄入量(第一步骤)；
将选自包括蔗糖(sugar)、乳糖、淀粉糖、低聚糖、糊精、α-淀粉、D-甘露醇的固体物质的单糖或低聚糖的晶状粉末或粒状晶体粉碎以制备尺寸为10μm以下的糖质类晶质粉末(第二步骤)；
冻干发酵食品并粉碎所述冻干食品从而制备所述冻干食品的粉末，或者粉碎使最终气泡饮料具有特定功能的功能性原材料从而制备所述功能性原材料的粉末(第三步骤)；
将在前述步骤中制备的所述粉末在风洞中进行吸附和分配以得到粒径为10μm以下的粉末，将功能性材料添加到所述粉末中，并将所述混合物与诸如牛奶等蛋白质乳液状态的胶体溶液混合以制备凝胶状态的食品浓缩物(第四步骤)；和
将所述食品浓缩物粉碎、旋转或涡旋以将所述凝胶转化为溶胶，并将气体饱和溶液自由滴落在所述溶胶上以产生气泡波(起泡工程工艺)(第五步骤)。
在所述第五步骤中，优选为进一步加入植物汤料以控制所述气泡饮料的营养状况。
技术方案
本发明的上述目的可以多种形式实现，例如，通过提供用于诸如肥胖症或糖尿病等疾病的饮食治疗的气泡饮料，摄取所述气泡饮料从而在给患有所述疾病的食用者提供饱足感的同时控制该食用者的热量摄入来实现，其中，所述气泡饮料通过包括下述步骤的方法制备：
将天然谷物用蒸汽处理并干燥或略微烘烤，粉碎经干燥或经烘烤的天然谷物，以得到经烤制的谷物细粉，在保持所述细粉的水分含量低于5％的同时将所述烤制谷物细粉的量调整至食用者的热量摄入量(第一步骤)；
将选自包括蔗糖、乳糖、淀粉糖、低聚糖、糊精、α-淀粉、D-甘露醇的固体物质的单糖或低聚糖的晶状粉末或粒状晶体粉碎以制备尺寸为10μm以下的糖质类晶质粉末(第二步骤)；
将使最终的气泡饮料具有特定功能的功能性原材料加工为粉末或提取物(第三步骤)；
通过在风洞中进行吸附和分配来混合在前述步骤中制备的所述原材料，以得到粒径为10μm以下的粉末，将功能性材料添加到所述粉末中，并将所述混合物与诸如牛奶等蛋白质乳液状态的胶体溶液混合以制备凝胶状态的食品浓缩物(第四步骤)；和
将所述食品浓缩物粉碎、旋转或涡旋以将所述凝胶转化为溶胶，并将气体饱和溶液自由滴落在所述溶胶上以产生气泡波(起泡工程工艺)(第五步骤)。
在所述第三步骤中使用的功能性材料可以是人参提取物A或B。所述功能性材料可以是含有膳食纤维的可可提取物。所述功能性材料可以是用在韩国专利681532中公开的黑根霉(Rhizopus nigricans)制造的大豆发酵食品、仙人掌(Opuntia ficus-indica var.)的冻干产品、仙人掌(saboten)或用发酵大豆制备的汤料，等等。对食品领域技术人员显而易见的是，本发明的技术要旨可应用于通过除在“背景技术”中说到的提出可应用于本发明的实施方式的那些技术之外的各种传统方法来提供的所有常见发酵食品。
通过在所设计的胶体溶液的制备过程中添加至少一种合适的材料并将其与水溶液剧烈混合，以非常容易的方式控制和增强最终饮料的味道、香味和功能。
也就是说，控制泡沫形成催化剂比控制气体载体更加有效和简单。特别而言，泡沫起到长时间保持香味(例如，木糖醇)和摄取后通过口腔长时间散发香气的作用。因此，据信气泡饮料在制造芳香膳食饮料方面最为有效。
此外，可根据添加到作为分散介质的胶体微粒中的材料种类和水溶液形式的作为分散体的储器材料来体现人们的各种口味。而且，非常容易将所述饮料与选自芳香成分、保健食品成分和治疗成分(例如，感冒药、促进血液循环的药物、用于治疗高血压的内服药、用于治疗足癣的内服药等)的至少一种保健药理学物质混合并服用该混合物。
有益效果
由以上所述可以清楚看出，本发明的功能性发酵气泡饮料通过将起泡工程工艺应用于各种发酵食品并同时保留通过发酵和陈化获得的有效成分来制造，并且通过规划使得从预防性药物的角度看生物体的身体节律得到优化，并且食用者的热量摄入量也得到正确控制。
由于本发明的功能性发酵气泡饮料包含发酵食品和药物活性功能性成分，其控制生物功能和节奏，防止诸如糖尿病等各种疾病，控制疾病以助于患者的康复，增强免疫活性等。
根据本发明的功能性发酵气泡饮料，将诸如核糖核酸、低聚糖、壳聚糖、多糖、氨基酸和寡肽等药物活性物质提供为各种添加剂。结果，本发明的功能性发酵气泡饮料提供了食物的基本营养功能、生物调控功能和抵抗各种疾病的预防性功能、治疗性功能和保护性功能。
此外，通过根据包括生物防御、身体节律控制、疾病预防、疾病恢复和自然免疫功能的增强等在内的各种预期目的而规划或设计本发明气泡饮料的组成，所述气泡饮料提供了体弱者、老年人、年幼者和正在进行治疗的患者的增强的体格。
最佳实施方式
提供以下实施例以比较三态即固态、液态和气态的复合气泡-网结构(或气泡网络(3态气泡-网溶液)，根据所述材料的组成简称为具有随时间流逝而变化的“slg复合气泡-网结构”或“slg-CBS”)的泡沫相和液相之间的分离程度。
给出下述实施例以使本发明的实践变得容易。在下述实施例中，将商购可得的产品，即含CO2水溶液、牛奶、糖和经烤制的谷物粉末(下文中称为“fiporog”)用作四种基本成分。通过试验发现，虽然为了各种目的而采用了具有不同材料和材料组成的各种添加剂来制备气泡饮料，但气泡饮料均显示出相似的效果，在它们的物性方面没有显著的差异。
这一发现证明，本发明的气泡饮料具有稳定且一致的物性，与所用的材料的性质和混合无关。下述实施例并没有要限定如所附权利要求书中公开的本发明的内在原理和构成的意思。
在更简单的方法中，主要将有味的碳酸饮料用作气体载体。可通过众所周知的方法制备有味的碳酸饮料。在下述实施例中使用由Chojeong-ri，Chungcheongbuk-do(韩国)制造的矿泉水(CO2含量：1.112％)、天然苏打汽水(natural soda pop)和有味的碳酸饮料产品，包括零卡路里可口可乐(Coca-Cola Zero)、七喜(Kin Cider)、芬达(Fanta)和微苏打(Demisoda)。所有的饮料产品都储存在5℃冰箱中。在直径为9cm、高度为9cm的圆筒容器中于环境压力和室温下测量每一种碳酸饮料的体积。在家中常用的高度为12cm、直径为6cm的玻璃杯中测量每一种碳酸饮料的高度。将胶体溶液(牛奶+焙烧谷物粉末+糖)添加到玻璃杯中，并使气体载体在5秒钟内从30cm的高度自由下落以引起湍流。结果，得到气泡胶体。气泡胶体的最大体积表示为Vmax。
通过常规技术制备牛奶。在下述实施例中，采用E+ Supgol Milk(韩国的FamilyMart Co.提供)、Pasteur Fresh Milk(韩国的Pasteur Milk Co.生产)和Pasteur Organic Milk(韩国的Pasteur Milk Co.生产)。采用经蒸汽处理的红参、酸奶、醋、酒精饮料、蜂蜜、鲜鸡蛋、蛋黄酱、黄油、酱汤(soybeansoup)和芝麻油(均都处于胶体状态)的混合浓缩物作为食用添加剂。黄油和芝麻油的添加使得起泡功能下降。
经烘烤的谷物制粉末、经烘烤的食品粉末和植物酶粉末可通过众所周知的技术容易地制备。在下述实施例中，采用了三种不同类型的粉末。
经烤制的谷物细粉A(fiporog A)：未脱壳的大麦(37.5％)、糙米(25％)、糙糯米(brown glutinous rice，18.7％)、黑豆(16.3％)和其他(栗子、海带等)
经烤制的谷物细粉B(fiporog B)：大麦(27％)、糙米(25％)、玉米(25％)、糙糯米(10％)、黑豆(10％)和其他(马铃薯、甘薯、海带等)
经烤制的谷物细粉C(fiporog C)：一种用于烘烤食品的烤制谷物细粉，其通过加工经烘烤的谷物制粉末和干燥烘烤的食材的混合物而制备，其中所述经烘烤的谷物制粉末由糙糯米(13％)、大麦(13％)、未脱壳的大麦(15％)、糙米(13％)、黑豆(13％)、白豆(4.4％)、未脱壳的薏苡粒(4.4％)、龙爪粟(African millet，4.4％)和玉米(4.4％)组成，其中干燥烘烤的食材由芝麻(2.2％)、黑芝麻(2.2％)、野生芝麻(2.2％)、甘薯(0.88％)、马铃薯(0.88％)、海带(0.44％)、鳀鱼(0.44％)、褐海藻(0.44％)、栗子(0.88％)、蘑菇(0.44％)、菠菜(0.44％)、甘蓝(0.44％)、艾蒿(0.44％)、洋葱(0.44％)、香蕉(0.44％)、糙米胚芽(0.88％)、南瓜(0.44％)、胡萝卜(0.44％)和苹果(0.44％)组成。
为了使味道、营养和功能更佳，混入食用添加剂，例如，淀面粉(starchflour)、约克粉(york flour)、经烘烤的野生芝麻粉、咖啡提取物粉末、食盐粉、绿茶粉、经蒸汽处理的红参的粉末、经蒸汽处理的红参的浓缩物、经蒸汽处理的红参提取物、胡椒粉、以发酵大豆制备的汤粉末、干冰粉末、各种植物酶粉末、草药粉末和花粉。
作为所述的糖，主要使用直径为1mm以下的白糖。将糖与经烘烤的谷物制粉末混合，然后将混合物粉碎成尺寸为100μm以下的细粉(fiporog A100)和尺寸为10μm以下的细粉(fiporog A10)。虽然进一步添加了甘露醇或木糖醇，或将其代替所述糖使用，但仍得到相似的结果。
为了测量结构的分离程度，将在不同时间(0.5分钟、1分钟、5分钟和10分钟)从100％泡沫状态中分离出的溶液状态与泡沫状态的比值分别表示为R0.5、R1、R5和R10。采用从体积测量法和高度测量法中选出的一种方法来测量分离程度。
具体而言，将所述比值表示为以ml为单位的Vt(总)：V1(液体)：Vb(气泡)的值或以cm为单位的Ht(总):H1(液体):Hb(气泡)的值。在特定的实施例(芬达/结块和污染物的净化功能)中，测量了经分离的溶液状态随着时间的流逝的浊度(相对于背景字母的清澈度)。基于下述三个标准，即良好、一般和差对结果进行评价。
实施例
实施例1
将10g fiporog A-10与10g糖均匀混合以得到粉末。将该粉末添加到50ml Pasteur Fresh Milk(韩国Pasteur Milk Co.生产)以制备复合胶体溶液。当100ml含气体的水溶液(芬达)自由落入该复合胶体溶液时，得到下述测量结果：Vmax＝340ml，Hmax＝13cm，R0.5(V)＝13:4.3:8.9，R1(V)＝12.3:4.8:7.5，R5(V)＝9.7:3.8:5.9，R10(V)＝8.5:4.2:4.3。自由下落后约30分钟，得到泡沫状结壳(foam crust)形式的固体结构。
实施例2
将10g fiporog A-10、10g糖和1g咖啡浓缩粉末均匀混合在一起以得到粉末。将该粉末添加到50ml Pasteur Fresh Milk(韩国Pasteur Milk Co.生产)以制备复合胶体溶液。当100ml含气体的水溶液(芬达)自由落入该复合胶体溶液时，得到下述测量结果：Vmax＝340ml，Hmax＝13cm，R0.5(V)＝13:3.4:9.6，R1(V)＝11.8:3.8:8，R5(V)＝10.1:3.8:6.3，R10(V)＝8.9:4.4:4.5。自由下落后约30分钟，得到泡沫状结壳形式的固体结构。
实施例3
将10g fiporog A-10、10g糖和10g植物酶粉末均匀混合在一起以得到粉末。向该粉末添加50ml Pasteur Fresh Milk(韩国Pasteur Milk Co.生产)以制备复合胶体溶液。当100ml含气体的水溶液(天然苏打汽水)自由落入该复合胶体溶液时，得到下述测量结果：Vmax＝340ml，Hmax＝13cm，R0.5(H)＝13:3.5:9.5，R1(H)＝11.9:4.2:7.7，R5(H)＝9.9:3.8:6.1，R10(H)＝8.7:4.4:4.3。自由下落后约30分钟，得到泡沫状结壳形式的固体结构。
实施例4
将5g fiporog C-10、5g糖和5g用发酵大豆制备的汤粉末均匀混合在一起以得到粉末。将该粉末添加到45ml Pasteur Organic Milk(韩国Pasteur Milk Co.生产)以制备复合胶体溶液。当130ml含气体的水溶液(天然苏打汽水)自由落入该复合胶体溶液时，得到下述测量结果：Vmax＝340ml，Hmax＝13cm，R0.5(H)＝12.4:3.5:8.9，R1(H)＝12:5:7，R2(H)＝11.2:6.3:4.9，R3(H)＝10.3:6.8:3.5，R4(H)＝9.5:7.2:2.3，R5(H)＝8.9:7.3:1.6。
实施例5
将5g fiporog C-10、5g糖和2g经蒸汽处理的红参提取物粉末均匀混合在一起以得到粉末。将该粉末添加到50ml Pasteur Organic Milk(韩国Pasteur Milk Co.生产)以制备复合胶体溶液。所述复合胶体溶液与10g麦卢卡蜂蜜(Manuka honey，active 5)相混合。当100ml含气体的水溶液(由Chojeong-ri，Chungcheongbuk-do(韩国)制造的矿泉水)自由落入该混合物时，得到下述测量结果：Vmax＝340ml，Hmax＝13cm，R0.5(H)＝11.6:6.6:5，R1(H)＝10:7:3，R2(H)＝8.7:7.8:0.9。
实施例6
将5g fiporog C-10与2g经蒸汽处理的红参提取物粉末均匀混合得到粉末。将所述粉末与15g麦卢卡蜂蜜(活性5)相混合以制备凝胶。将50ml的Pasteur Organic Milk(韩国Pasteur Milk Co.生产)添加到所述凝胶以制备溶胶形式的复合胶体溶液。当100ml含气体的水溶液(由Chojeong-ri，Chungcheongbuk-do(韩国)制造的矿泉水)自由落入该复合胶体溶液时，得到下述测量结果：Vmax＝340ml，Hmax＝13cm，R0.5(H)＝12:5.5:6.5，R1(H)＝10.5:6.5:4，R2(H)＝8.5:7:1.5。
实施例7
将5g fiporog A-100、5g糖、5g植物酶粉末和1g由发酵大豆制备的汤粉末均匀混合在一起以得到粉末。将40ml Pasteur Fresh Milk(韩国Pasteur Milk Co.生产)添加到该粉末以制备复合胶体溶液。伴随搅拌将所述复合胶体溶液与20ml原味酸奶(plain yogurt)混合。当100ml含气体的水溶液(天然苏打汽水)自由落入该混合物时，得到下述测量结果：Vmax＝340ml，Hmax＝13cm，R0.5(H)＝13:6.2:6.8，R1(H)＝12.5:7:5.5，R2(H)＝12:4.8:7.2。自由下落后约30分钟，得到泡沫状结壳(foam crust)形式的固体结构。
实施例8
将5g fiporog B-10与5g糖均匀混合得到粉末。将该粉末添加到20mlPasteur Organic Milk(韩国Pasteur Milk Co.生产)以制备复合胶体溶液。伴随搅拌将所述复合胶体溶液与10g谷物酿醋(酸度：6～7)相混合。当100ml含气体的水溶液(天然苏打汽水)自由落入该混合物时，得到下述测量结果：Vmax＝340ml，Hmax＝14cm，R0.5(H)＝14:6:8，R2(H)＝14:6:8。所述自由落入之后，立即得到泡沫结构。所述泡沫结构是直径1cm～2cm的大气泡的聚集体。所述泡沫结构保持5分钟以上。
实施例9
将5g fiporog B-10与5g糖均匀混合得到粉末。将该粉末添加到20mlPasteur Organic Milk(韩国Pasteur Milk Co.生产)以制备复合胶体溶液。单独地，在两升水中将二分之一的胡萝卜、四分之一的萝卜、四分之一的干萝卜叶、四分之一的牛蒡和一份干香菇温和加热一小时，随后冷却制得植物汤料。伴随搅拌将所述复合胶体溶液与20g所述植物汤料相混合。当100ml含气体的水溶液(天然苏打汽水)自由落入该混合物时，得到下述测量结果：Vmax＝340ml，Hmax＝13cm，R0.5(H)＝13:5:8，R1(H)＝13:5.4:7.6，R2(H)＝13:5.7:7.3，R3(H)＝13:5.9:7.1，R4(H)＝12.5:5.9:6.6，R1(H)＝12:5.9:6.1。自由下落后6小时，溶液状态的清澈度被评价为“一般”。自由下落后15小时，溶液状态的清澈度被评价为“良好”。
实施方式
以下是在实施起泡工程的基本步骤以使所述气泡饮料具有功能的过程中所涉及的基本概念的简要解释。
将白糖的晶体粉末和谷物粉末混合在一起，并在加压下粉碎以提高所述混合物的表面能。随后，通过紊流对细粉进行摩擦加工(friction-process)。此时，必须通过静电吸附将所述细粉加工成固体气溶胶。该加工可在高温下在干燥热风洞中完成(吸附；试剂+分散剂吸附，风洞；被极化和空气垫起的粉末的形成)，其中进行了胶凝、干燥和分选。
当对诸如牛奶等溶胶胶体储器进行旋转搅拌以使所述固体气溶胶与所述胶体水溶液反应时，所述固体气溶胶和所述胶体水溶液之间的吸附潜力得以保持。利用渗透、分散和扩散现象通过半自动搅拌进行所述旋转搅拌。发现在最终起泡步骤中通过所述胶体的制备模式和顺序的组合可以规划所述胶体对所述材料的作用。
于是，制备了溶胶胶体。需要所述溶胶胶体以将食品浓缩物制备为起泡剂。使所述溶胶胶体发泡以制备泡沫胶体。当所述泡沫胶体与呈胶体分散体形式的食品浓缩物相接触时，含有气体的水溶液通过烤制谷物细粉的吸附力来吸附表面活性催化剂。结果，气体从所述含有气体的水溶液中的分离得以最大化。
所述含有气体的水溶液自由下落而通过涡旋湍流引起充气。当起泡波开始时，发生自动反应以得到气泡胶体形式的气泡饮料。在所述起泡工程的每一步骤中，可以容易地加入功能性材料和发酵食品。此外，菌株的添加、接种体和菌株的培养和/或必要的发酵技术也能容易地加以控制和实施。从前述内容可以看出，所发明的起泡发酵技术非常简单。
为了以简单有效的方式制造气泡饮料，本发明人发明并组合了以下技术。
根据反应材料的加工特性(例如亲水性糖质晶体、疏水孔和粉末的静电吸附)规划反应过程，同时较少地受到所述反应材料的性质的影响。因此，通过操控粉末加工、胶体表面反应和在气体饱和饮料中含有的气体成分、喜氧或厌氧发酵的选择和发酵速率的控制能容易地设置所述反应基础，由此能在每一步骤中调整和检查反应过程、顺序和速率。
通过加入各种提取物粉末(咖啡、经蒸汽处理的红参、蜂蜜、绿茶、花粉、木炭、烟草(烟灰)提取物粉末)监测所述粉末材料的结合状态，由此规划在每一步骤中的粘度值，从而保持了所述谷物粉末的表面能并增大了胶体水溶液的粘度。在该工艺当中，所述糖质晶体的作用是1)诱发扩散，2)增大每一步骤中的粘度，3)控制反应速率，和4)用作待发酵的材料。
由于起泡种子被俘获并且蛋白质胶体溶液用作起泡剂，因此可以通过改变溶液的量(通过所述糖俘获水份+通过所述谷物俘获表面活性反应材料)精确地控制气泡单元的尺寸。
采用自由下落和漩涡湍流作为胶体爆炸反应的充气触发。因而，控制所述自由下落的高度以调节所述气泡胶体的熵的增加。
由于本发明的功能性发酵气泡饮料包含发酵食品和药物活性功能成分，因此它控制了生物功能、预防诸如糖尿病等各种疾病、控制疾病以助于从所述疾病中康复和控制生物节律。为此，可采用诸如经蒸汽处理的红参等人参制品，蘑菇的多糖以及它们的提取物和粉末。此外，也可以采用生理活性物质和发酵有机酸的糖苷和碳水化合物。
可用于本发明的气泡饮料的其他营养物质如下：蚕的提取物、蜂胶、在所有水果(例如苹果)中含有的抗氧化剂和多糖、所有种类的酵母菌、酶、真菌和微生物、裸子植物、被子植物、蕨类植物、藻类、真菌、苔、刺胞动物、棘皮动物、线虫、软体动物、腕足动物、线性虫、轮虫、节肢动物、苔藓动物、多孔动物、棘头动物、内肛动物、毛颚动物、星虫动物、缓步动物、线虫动物、纽形动物、脊索动物、扁形动物、环节动物、钙、镁、铁、大豆酱、辣椒酱、大豆酱与红辣椒酱的混合物、用发酵大豆制备的汤料、咸鱼、低聚木糖、SOD和GST酶、未熟桔子的黄酮苷、所有动物和植物的黄酮苷、果胶、果糖、果汁、香精、类胡萝卜素、类黄酮、生物碱、柠檬苦素类化合物、乳酸、谷氨酸草酰乙酸转氨酶、谷氨酸丙酮酸盐(glutamatepyrurate)、泡菜、经干燥并用酱油调味的萝卜片或黄瓜片、腌萝卜、胡蜂蜂毒肽B(mastoparan B)、神经肽、磷脂、酪蛋白磷酸肽、赖氨酸、乙枯草杆菌(B subtilis)、异黄酮、皂甙、植酸、胆碱、膳食纤维、刺五加(Acanthopanax senticosus)的提取物和粉末、类胡萝卜素、维生素E、生育三烯酚、芥子油苷、来自于蔬菜和草本植物的免疫增强成分、载体、所有食品增补剂、鲑鱼鱼白蛋白质、所有动物和植物的蛋白质、碳水化合物、脂肪、钙、矿物质、维生素、五种必需营养物质、所有营养物质、血管紧张素转化酶(ACE)抑制剂、溶栓剂、抗皮肤老化的物质、(弹性蛋白酶)、果聚糖、葡萄糖胺、蛋白水解物、葡萄糖胺盐、DHA钙盐、纳米钙、大豆粉提取物、大豆提取物、诺尼(noni)和大豆提取物、动植物蛋白、海藻(例如褐藻)提取物、大麻粉、石榴提取物、圣约翰甜味提取物(Saint John sweet extract)、悬钩子(Rubus suavissium)提取物、水溶性乳清钙粉末、壳聚糖粉、牡蛎、鹿的新生鹿角、人参、中国椒、胡黄连(picrorrhiza kurroa Bentham)、红米酵母、小球藻、刺五加(Acanthopanaxsenticosus)、芦荟、大蒜、洋葱、姜、瓜尔豆胶、所有植物(如葡萄)的种子、仙人掌的提取物和粉末、野生花卉和蘑菇、芸香苷、硫酸软骨素、虾青素甜味剂、食品香料、乳化剂、防腐剂、维生素、抗氧化剂、稳定剂、苍耳烷、调味品、着色剂、漂白剂、促进剂、品质改进剂、消泡剂、发泡剂、其他添加剂、异黄酮、植物叶绿素、膳食纤维、红曲霉(Monascussp.)功能性染色物质(红米酵母提取物)、皮肤活化成分、酵母菌、发酵大豆、各种酒精饮料、曲酸、海藻(例如海带)的红米酵母酶、不饱和脂肪酸、饱和脂肪酸、异黄酮、维生素E、MS细菌、淀粉、竹芋、糖、无机物质、多酚、类黄酮、所有蘑菇(例如担子菌)的菌丝体、二十五碳五烯酸(EPA)、多糖肽(PSP)、干扰素、视黄醇、黄色素、反式白藜芦醇、IgY、肽、双歧菌、乳铁蛋白、乳清、糖巨肽、唾液酸、免疫球蛋白、乳清蛋白、半乳糖、半乳糖苷、神经节苷脂、硫酸软骨素、异黄酮、橙皮苷、PDF、植物有机和无机锗和陶瓷(GE-132)、桔皮提取物(Jbb-1)、碳水化合物纳米材料、提高枳椇子(Hovenia dulcis Thumb)中存在的醇脱氢酶活性的酸性材料、大米提取物、鲜艳蔬菜的胡萝卜素、纤维素海藻酸盐、纤维素酶、过氧化氢酶、氧化-还原酶(oxydo-reductase)、植酸酶、蛋白酶、糖酶、脂肪酶、蛋黄、蛋白、亚麻酸、莱西汀(recitin)、细胞生命复合体、螺杆菌(Helicobacter sp.)的生长抑制剂、抗龋抗体(anti-caries antibody)、大豆提取物、咖啡因、莫纳科林K(Monacolin K)、核酸、草木醋、小球藻、所有豆类(例如杏仁和花生)的提取物、环腺苷一磷酸、脂质、甘油、脂肪酸酯、丙酮、脑磷脂、细胞周期蛋白(cycline)、细胞周期蛋白依赖性激酶(CDK)、去甲肾上腺素、短杆菌肽、鹅膏蕈碱、肽、酸碱蛋白酶、所有药物和准药物、胰岛素、催产素、谷胱甘肽、血管紧张素、缓激肽、所有有机酸、生理盐水、支气管扩张剂、表面活性剂、蛋白水解材料、苔藓植物的生理活性物质、皮克罗姆(picrom)、肾上腺素、胰蛋白酶、生长素、赤霉素、酚类物质、化蛹激素、阿珀西芩(apsicine)、细胞膜、胆固醇、果胶、solitonics、蘑菇菌丝体、无机磷酸、硫辛酸、乳酸菌、亚砜、丙酮酸、α-酮戊二酸、维生素B1、辅酶(CoA)、操纵子、所有的激素、谷氨酸、丙氨酸脱氢酶、糖原、磷酸化酶、蜕皮激素的生长激素、类固醇和甲状腺素、葡萄糖、氨基酸、所有的矿物维生素、吲哚乙酸、初乳、NAD(辅酶)、焦磷酸硫胺素、ATP、无机磷酸、柠檬酸、衣康酸、谷氨酸、赖氨酸、乙醇、丁醇、醇、乳酸、曲酸、青霉素、可的松、丁酸、外消旋体、昆虫信息素、羟酪胺、儿茶酚胺、多巴胺、钽酸、凝集素、糖复合物、农用抗生素、细胞分裂素、水蛭素、皂甙、膳食纤维、壳聚糖、功能性微生物、角鲨烯、木糖醇、水胶体、所有的植物提取物(生理活性物质)、三白草(saururuschinensis Baill)的抗癌活性物质、鱼腥草(Houttuynia cordata Thunb)、水稻、栗树、肉桂、荞麦、大豆、马铃薯、绿紫苏和芝麻、类黄酮、乳酸乙氧基苯胺(lactophenin)、中国枸杞(lysium chinense)、抗真菌微生物试剂、有益菌株、氨基酸、异亮氨酸、苏氨酸、缬氨酸、色氨酸(trytophane)、丙氨酸、天门冬氨酸、脯氨酸、羟脯氨酸、钙、-葡聚糖、CMC、复合脂、EPA、DAA、糊精、谷壳提取物、叶绿素、来自所有健康食品的生理活性物质提取物、药品、准药品、矿物、土壤、植物和动物、电气石提取物、具有药理作用的营养物质的提取物。
工业应用性
本发明的功能性发酵气泡饮料是一种通过将待摄入的发酵材料转化为以固态、液体和气态的三态复合态的起泡结构而制得的即食食品。而且，本发明的功能性发酵气泡饮料还是一种通过将发酵食品转化为具有改进结构的饮料而制得的可保存食品。当然，本发明的功能性发酵气泡饮料也可以与其他饮料例如能优化来自食物(例如植物汤料)的营养物质的吸收的调节剂(conditioner)相组合，从而构成饮食谱。
根据本发明的功能性发酵气泡饮料，可以选择原材料、催化材料、发酵用菌株和在最终形成泡沫的步骤中使用的发酵浓缩物的种类和量，并且其含量可根据需要进行选择和控制。因此，可以调整所述气泡饮料的特性以根据食用者的需要提供作为客户特制产品或客户定制产品的气泡饮料。此外，根据属于特定社会阶层的食用者的要求，本发明的气泡饮料可用于提供高品质的饮料。此外，可通过依据食品和营养物质种类确定摄取计划和通过所述计划来控制所述食品和营养物质的摄取从而提供本发明的气泡饮料。
Claims (9)
1.一种采用起泡工程工艺制造功能性发酵气泡饮料从而向食用者有效地提供功能性材料的方法，所述方法包括以下步骤：
第一步骤，将天然谷物用蒸汽处理并干燥或略微烘烤，粉碎经干燥或经烘烤的所述天然谷物，以得到经烤制的谷物的细粉，在保持所述经烤制的谷物的细粉的水分含量低于5％的同时，将功能性成分和发酵食品成分加入到所述细粉中，并将该混合物粉碎从而制备尺寸为10μm以下的粉末；
第二步骤，将单糖或低聚糖的晶状粉末或粒状晶体粉碎以制备尺寸为10μm以下的类晶质粉末，并控制糖基化所必需的糖类的组成和特性，在患有糖尿病的患者的情况下，可以将诸如蔗糖或葡萄糖等有害成分排除在外；
第三步骤，制备选自菌株、接种体和/或经蒸汽处理的红参的粉末、提取物、粉丸和浓缩物等的功能性原材料的粉末或提取物，从而使最终的气泡饮料产品具有诸如发酵等特定的附加功能；
第四步骤，将所述第一步骤、第二步骤和第三步骤中制备的所述原材料混合，控制所述混合物的粒径，将功能性材料如蜂蜜添加到所述粉末中，并将所述混合物与蛋白质乳液-悬浮液形式的胶体溶液如牛奶混合以制备凝胶状态的食品浓缩物；
第五步骤，在将液体如牛奶添加到所述食品浓缩物的同时，将所述食品浓缩物粉碎、旋转或涡旋以将所述凝胶转化为溶胶，并将气体饱和溶液自由滴落在所述溶胶上以产生气泡波(起泡工程工艺)；和
第六步骤，将所述由分离的液相和泡沫相构成的所述气泡饮料保存在一个容器中，或者将所述两相分离并保存在不同的容器中。
2.如权利要求1所述的方法，其中，在所述第三步骤中，所述功能性原材料可以为将冻干食品粉碎而得到的粉末的形式，或者为通过冻干发酵食品而制备的提取物形式。
3.如权利要求1所述的方法，其中，在所述第四步骤中，考虑到饮用目的、功能以及食用者的需求和口味，可在混合前述步骤中制备的原材料的过程中进一步添加功能性材料。
4.如权利要求1或3所述的方法，其中，在混合的过程中将CO2以干冰粉末的形式加入。
5.如权利要求1所述的方法，其中，将所述第五步骤中制备的由分离的液相和泡沫相构成的所述气泡饮料紧紧密封，随后进行酒精发酵或乳酸菌发酵。
6.如权利要求1所述的方法，其中，在所述第五步骤中，在将所述凝胶转化为溶胶的过程中进一步加入植物汤料。
7.如权利要求6所述的方法，其中，所述植物汤料通过在两升水中将二分之一份胡萝卜、四分之一份萝卜、四分之一份干萝卜叶、四分之一份牛蒡和一份干香菇温和加热一小时，随后冷却而制得。
8.一种气泡饮料，所述气泡饮料被摄取后会使食用者的摄入量得到满足，从而使所述食用者获得饱足感，其中，所述气泡饮料由包括以下步骤的方法制得：
第一步骤，将天然谷物用蒸汽处理并干燥或略微烘烤，粉碎经干燥或经烘烤的所述天然谷物，以得到经烤制的谷物的细粉，并在保持所述经烤制的谷物的细粉的水分含量低于5％的同时将所述细粉的量调整至食用者的热量摄入量；
第二步骤，将选自包括蔗糖、乳糖、淀粉糖、低聚糖、糊精、α-淀粉、D-甘露醇的固体物质的单糖或低聚糖的晶状粉末或粒状晶体粉碎以制备尺寸为10μm以下的糖质类晶质粉末；
第三步骤，将发酵食品冻干并粉碎所述冻干食品从而制备所述冻干食品的粉末，或者粉碎用于使最终的气泡饮料具有特定功能的功能性原材料从而制备所述功能性原材料的粉末；
第四步骤，将前述步骤中制备的所述粉末在风洞中进行吸附和分配以得到粒径为10μm以下的粉末，将功能性材料添加到所述粉末中，并将所述混合物与诸如牛奶等蛋白质乳液形式的胶体溶液混合以制备凝胶状态的食品浓缩物；和
第五步骤，将所述食品浓缩物粉碎、旋转或涡旋以将所述凝胶转化为溶胶，并将气体饱和溶液自由滴落在所述溶胶上以产生气泡波(起泡工程工艺)。
9.如权利要求8所述的气泡饮料，其中，在所述第五步骤中，进一步加入植物汤料以控制所述气泡饮料的营养状况。
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| CNA2007800078786A Pending CN101394758A (zh) | 2006-03-06 | 2007-03-06 | 功能性发酵气泡饮料 |
Country Status (12)
| Country | Link |
|---|---|
| US (2) | US20100233316A1 (zh) |
| EP (1) | EP2003992A1 (zh) |
| JP (1) | JP2009528837A (zh) |
| KR (1) | KR20070091391A (zh) |
| CN (1) | CN101394758A (zh) |
| AU (1) | AU2007222407A1 (zh) |
| BR (1) | BRPI0707070A2 (zh) |
| CA (1) | CA2645544A1 (zh) |
| EA (1) | EA200870322A1 (zh) |
| NZ (1) | NZ570901A (zh) |
| TR (1) | TR200806733T1 (zh) |
| WO (1) | WO2007102700A1 (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102647917A (zh) * | 2009-12-09 | 2012-08-22 | 雀巢产品技术援助有限公司 | 一种可用勺舀的发泡的成凝胶状的食物产品 |
| CN106804709A (zh) * | 2015-11-30 | 2017-06-09 | 内蒙古伊利实业集团股份有限公司 | 不添加稳定剂的含气型活性乳酸菌饮料及其制备方法 |
| US20230270699A1 (en) * | 2018-01-10 | 2023-08-31 | Brightseed, Inc. | Method for modulating metabolism |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102215852B (zh) * | 2008-10-30 | 2014-06-11 | 国立大学法人琉球大学 | 抗幽门螺杆菌活性剂 |
| US20100303971A1 (en) * | 2009-06-02 | 2010-12-02 | Whitewave Services, Inc. | Producing foam and dispersing creamer and flavor through packaging |
| KR101048032B1 (ko) * | 2009-10-15 | 2011-07-13 | 성신여자대학교 산학협력단 | 천연 Ｓｔａｔｉｎ과 ＣｏＱ10 화합물이 강화된 약제학적 조성물 |
| KR101006639B1 (ko) * | 2010-06-01 | 2011-01-10 | 남정애 | 현미껍질을 이용한 건강보조식품 및 그 제조방법 |
| GB201104447D0 (en) * | 2011-03-16 | 2011-04-27 | Univ Birmingham | Comestible product |
| US10357038B2 (en) * | 2014-12-16 | 2019-07-23 | Heliae Development, Llc | Mixotrophic chlorella-based composition, and methods of its preparation and application to plants |
| KR101710278B1 (ko) * | 2015-09-24 | 2017-02-24 | 선병국 | 기능성 식품 조성물의 제조 방법 |
| CN107047767B (zh) * | 2017-05-27 | 2020-08-25 | 徐州工程学院 | 一种牛蒡米酒乳饮料及其制备方法 |
| CN113209067A (zh) * | 2021-05-20 | 2021-08-06 | 安徽医科大学第一附属医院 | 衣康酸在制备治疗或缓解过敏性气道炎症疾病药物中的用途 |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5452761A (en) * | 1977-10-05 | 1979-04-25 | Taiyo Fishery Co Ltd | Carbon dioxide containing jelly food and producing same |
| JPH03228645A (ja) * | 1990-01-31 | 1991-10-09 | Mitsui Petrochem Ind Ltd | 飲料の製造方法 |
| US5196220A (en) * | 1990-05-23 | 1993-03-23 | Merck & Co., Inc. | Foam-stabilized malt beverage |
| US5925394A (en) * | 1995-01-09 | 1999-07-20 | Levinson; Melvin L. | Methods for denaturing and whipping into a foam protein certain denaturable proteins found in milk products, egg products and meat products |
| US6730336B2 (en) * | 1998-01-30 | 2004-05-04 | The Procter & Gamble Co. | Fortified beverages with improved texture and flavor impact at lower dosage of solids |
| JP3971862B2 (ja) * | 1999-03-29 | 2007-09-05 | 日本ミルクコミュニティ株式会社 | 起泡性飲料 |
| ATE276669T1 (de) * | 2000-10-20 | 2004-10-15 | Nestle Sa | Lösliches pulver für espresso-typ getränke |
| NL1020837C2 (nl) * | 2002-06-12 | 2003-12-15 | Sara Lee De Nv | Inrichting en werkwijze voor het bereiden van koffie met een fijnbellige schuimlaag, in het bijzonder cappuccino. |
| WO2005120458A1 (ja) * | 2004-06-07 | 2005-12-22 | Kureha Corporation | 乾燥形態経口摂取用組成物及び用時調製形ゲル状経口摂取用組成物 |
-
2006
- 2006-03-06 KR KR1020060020784A patent/KR20070091391A/ko not_active Application Discontinuation
-
2007
- 2007-03-06 EA EA200870322A patent/EA200870322A1/ru unknown
- 2007-03-06 AU AU2007222407A patent/AU2007222407A1/en not_active Abandoned
- 2007-03-06 JP JP2008558203A patent/JP2009528837A/ja active Pending
- 2007-03-06 CN CNA2007800078786A patent/CN101394758A/zh active Pending
- 2007-03-06 CA CA002645544A patent/CA2645544A1/en not_active Abandoned
- 2007-03-06 WO PCT/KR2007/001118 patent/WO2007102700A1/en active Application Filing
- 2007-03-06 NZ NZ570901A patent/NZ570901A/en unknown
- 2007-03-06 EP EP07715518A patent/EP2003992A1/en not_active Withdrawn
- 2007-03-06 TR TR2008/06733T patent/TR200806733T1/xx unknown
- 2007-03-06 BR BRPI0707070-5A patent/BRPI0707070A2/pt not_active IP Right Cessation
-
2008
- 2008-09-05 US US12/205,071 patent/US20100233316A1/en not_active Abandoned
-
2009
- 2009-06-03 US US12/457,179 patent/US20100021582A1/en not_active Abandoned
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102647917A (zh) * | 2009-12-09 | 2012-08-22 | 雀巢产品技术援助有限公司 | 一种可用勺舀的发泡的成凝胶状的食物产品 |
| CN106804709A (zh) * | 2015-11-30 | 2017-06-09 | 内蒙古伊利实业集团股份有限公司 | 不添加稳定剂的含气型活性乳酸菌饮料及其制备方法 |
| US20230270699A1 (en) * | 2018-01-10 | 2023-08-31 | Brightseed, Inc. | Method for modulating metabolism |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2645544A1 (en) | 2007-09-13 |
| EA200870322A1 (ru) | 2009-02-27 |
| KR20070091391A (ko) | 2007-09-11 |
| EP2003992A1 (en) | 2008-12-24 |
| JP2009528837A (ja) | 2009-08-13 |
| US20100021582A1 (en) | 2010-01-28 |
| AU2007222407A1 (en) | 2007-09-13 |
| NZ570901A (en) | 2010-12-24 |
| WO2007102700A1 (en) | 2007-09-13 |
| US20100233316A1 (en) | 2010-09-16 |
| TR200806733T1 (tr) | 2009-11-23 |
| BRPI0707070A2 (pt) | 2011-04-19 |
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