RU2016135966A - Получение и включение в напитки сопутствующих продуктов для улучшения обмена веществ и пищеварения - Google Patents
Получение и включение в напитки сопутствующих продуктов для улучшения обмена веществ и пищеварения Download PDFInfo
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- RU2016135966A RU2016135966A RU2016135966A RU2016135966A RU2016135966A RU 2016135966 A RU2016135966 A RU 2016135966A RU 2016135966 A RU2016135966 A RU 2016135966A RU 2016135966 A RU2016135966 A RU 2016135966A RU 2016135966 A RU2016135966 A RU 2016135966A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Claims (27)
1. Напиток, включающий:
жидкость; и
сопутствующий продукт извлечения сока, где сопутствующий продукт имеет средний размер частиц от 0,1 до 2000 микрон, общее содержание полифенола по меньшей мере 2500 частей на миллион, влажность от 70% до 85% масс. и суммарное содержание кожуры и семян от 0,01% до 20% масс.;
где после употребления человеком достигается улучшение его обмена веществ по сравнению с составом напитка, не включающим сопутствующий продукт.
2. Напиток по п. 1, где улучшение обмена веществ и пищеварения проявляется в состоянии, выбранном из группы, состоящей из сильного эффекта насыщения при аппетите, снижения постпрандиальной реакции на глюкозу, снижения постпрандиальной инсулиновой реакции, повышения ферментируемости микрофлорой толстой кишки, усиления выработки короткоцепочечных жирных кислот и их комбинаций.
3. Напиток по п. 1, где жидкость представляет собой жидкость, выбранную из группы, состоящей из воды, газированной воды, сока, сыворотки, концентрата сока, осветленного сока, сока одинарной крепости, сока не из концентрата, фруктовой или овощной воды, пюре, нектара и их комбинаций.
4. Напиток по п. 1, где сопутствующий продукт представляет собой сопутствующий продукт на основе цитрусовых выжимок.
5. Напиток по п. 1, где напиток включает по меньшей мере 2,5 грамм волокна на 8-унцевую порцию.
6. Напиток по п. 5, где напиток включает по меньшей мере 5,5 грамм волокна на 8-унцевую порцию.
7. Напиток по п. 2, где улучшение пищеварения проявляется в усиленной выработке короткоцепочечных жирных кислот и где короткоцепочечные жирные кислоты выбраны из группы, состоящей из ацетата, пропионата, бутирата и их комбинаций.
8. Напиток по п. 1, где сопутствующий продукт включает от около 6% до около 20% масс. волокна, где волокно сопутствующего продукта включает как нерастворимое, так и растворимое волокно.
9. Напиток по п. 1, где сопутствующий продукт имеет средний размер частиц от 1 до 250 микрон.
10. Напиток по п. 4, где сопутствующий продукт представляет собой сопутствующий продукт на основе выжимок апельсина Гамлин, сопутствующий продукт на основе выжимок валенсийского апельсина, сопутствующий продукт на основе выжимок апельсина Пера, сопутствующий продукт на основе выжимок апельсина Навел, сопутствующий продукт на основе выжимок апельсина Парсон Браун, сопутствующий продукт на основе выжимок апельсина Кара, сопутствующий продукт на основе выжимок ананасового апельсина или их комбинации.
11. Напиток по п. 1, где полифенолы включают гесперидин, лимонин, нарирутин, нобилетин, дидимин, синенсетин, тангеретин, номилин или комбинации любого из них.
12. Напиток по п. 1, имеющий вязкость от около 300 до около 3000 сантипуаз, измеренную с использованием вискозиметра Брукфильда при 20 градусах Цельсия.
13. Напиток по п. 1, где сопутствующий продукт представляет собой сопутствующий продукт извлечения сока фрукта или овоща, выбранного из группы, состоящей из апельсина, яблока, грейпфрута, лимона, лайма, винограда, клюквы, черники, персика, груши, ананаса, помидора, клубники, мандарина, благородного мандарина, танжело, помело, сельдерея, свеклы, салата, шпината, капусты, артишока, брокколи, брюссельской капусты, цветной капусты, кресса водяного, гороха, бобов, чечевицы, спаржи, лука, лука-порея, кольраби, редиски, репы, брюквы, ревеня, моркови, огурца, цукини, баклажана, банана, гуавы, абрикоса, арбуза, ирги ольхолистной, ягоды «Plains berry», ягоды «Prairie berry», шелковицы, бузины, барбадосской вишни (мальпигии), карликовой черемухи, финика, кокоса, маслины, малины, клубники, черники, логановой ягоды, смородины, ежевики лежачей, бойзеновой ягоды, киви, вишни, ежевики, айвы, крушины, маракуйи, рябины, крыжовника, граната, хурмы, манго, папайи, личи, сливы, чернослива, инжира и любой их комбинации.
14. Способ улучшения обмена веществ и пищеварения человека, включающий введение человеку состава напитка, включающего жидкость и сопутствующий продукт извлечения сока, где сопутствующий продукт имеет средний размер частиц от 0,1 до 2000 микрон, общее содержание полифенола по меньшей мере 2500 частей на миллион, влажность от 70% до 85% масс. и суммарное содержание кожуры и семян от 0,01% до 20% масс.;
где напиток имеет вязкость от около 300 до около 3000 сантипуаз, измеренную с использованием вискозиметра Брукфильда при 20 градусах Цельсия.
15. Способ по п. 14, где улучшение обмена веществ и пищеварения проявляется в состоянии, выбранном из группы, состоящей из усиленного чувства насыщения, снижения постпрандиальной реакции на глюкозу, снижения постпрандиальной инсулиновой реакции, повышения ферментируемости микрофлорой толстой кишки, усиления выработки короткоцепочечных жирных кислот в толстой кишке и их комбинаций.
16. Способ по п. 15, где короткоцепочечные жирные кислоты выбраны из группы, состоящей из ацетата, пропионата, бутирата и их комбинаций.
17. Способ по п. 14, где жидкость представляет собой жидкость, выбранную из группы, состоящей из воды, газированной воды, сока, сыворотки, концентрата сока, осветленного сока, сока одинарной крепости, сока не из концентрата, фруктовой или овощной воды, пюре, нектара и их комбинаций.
18. Способ по п. 14, где сопутствующий продукт представляет собой сопутствующий продукт на основе цитрусовых выжимок.
19. Способ по п. 14, где сопутствующий продукт включает от около 6% до около 20% масс. волокна, где волокно сопутствующего продукта включает как нерастворимое, так и растворимое волокно.
20. Способ по п. 14, где сопутствующий продукт имеет средний размер частиц от 1 до 250 микрон.
21. Способ по п. 18, где сопутствующий продукт представляет собой сопутствующий продукт на основе выжимок апельсина Гамлин, сопутствующий продукт на основе выжимок валенсийского апельсина, сопутствующий продукт на основе выжимок апельсина Пера, сопутствующий продукт на основе выжимок апельсина Навел, сопутствующий продукт на основе выжимок апельсина Парсон Браун, сопутствующий продукт на основе выжимок апельсина Кара, сопутствующий продукт на основе выжимок ананасового апельсина или их комбинации.
22. Напиток по п. 14, где полифенолы включают гесперидин, лимонин, нарирутин, нобилетин, дидимин, синенсетин, тангеретин, номилин или комбинации любого из них.
23. Способ по п. 14, где сопутствующий продукт представляет собой сопутствующий продукт извлечения сока фрукта или овоща, выбранного из группы, состоящей из апельсина, яблока, грейпфрута, лимона, лайма, винограда, клюквы, черники, персика, груши, ананаса, помидора, клубники, мандарина, благородного мандарина, танжело, помело, сельдерея, свеклы, салата, шпината, капусты, артишока, брокколи, брюссельской капусты, цветной капусты, кресса водяного, гороха, бобов, чечевицы, спаржи, лука, лука-порея, кольраби, редиски, репы, брюквы, ревеня, моркови, огурца, цукини, баклажана, банана, гуавы, абрикоса, арбуза, ирги ольхолистной, ягоды «Plains berry», ягоды «Prairie berry», шелковицы, бузины, барбадосской вишни (мальпигии), карликовой черемухи, финика, кокоса, маслины, малины, клубники, черники, логановой ягоды, смородины, ежевики лежачей, бойзеновой ягоды, киви, вишни, ежевики, айвы, крушины, маракуйи, рябины, крыжовника, граната, хурмы, манго, папайи, личи, сливы, чернослива, инжира и любой их комбинации.
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