TH12346U - Sprouted brown rice water fortified with chlorophyll - Google Patents

Abstract

Revised Invention Summary, June 2, 2016: The chlorophyll-fortified sprouted brown rice drink described in this invention has the following main components: sprouted jasmine brown rice, young rice leaves approximately 2 inches tall, sugar, vanilla powder, and water. Production begins by cooking the sprouted jasmine brown rice, then blending it with water. Next, this is mixed with the blended young rice leaf water, blended again, allowed to settle, filtered, and then boiled. Sugar and vanilla powder are added, mixed well, bottled, and stored at 4°C or in the refrigerator for no more than 5 days. This offers consumers a new option for a healthy beverage: sprouted brown rice drink with natural chlorophyll green color, without artificial coloring or other synthetic substances. It has the potential for commercial benefit. -------------------------------------------------------------------------------------------------------------------- New Request, Revised September 2, 2016: The chlorophyll-fortified sprouted brown rice drink described in this invention has the following main components: sprouted jasmine brown rice, young rice leaves approximately 2 inches tall, sugar, vanilla powder, and water. Production begins by cooking... Germinated jasmine rice is blended with water. This mixture is then combined with blended young rice leaf juice and blended again before being allowed to settle. The mixture is then strained, boiled, and sugar and vanilla powder added. Mix well, bottle, and store at 4°C or in the refrigerator for up to 5 days. This offers consumers a new option for a healthy beverage: germinated brown rice water with a natural green color from chlorophyll, without any artificial coloring or other synthetic substances. This product has the potential for commercial benefit.

Claims (8)

Revised on 02/06/2016. 1. Sprouted brown rice drink with added chlorophyll contains the following ingredients: - Sprouted brown rice 5-10% by weight - Young rice leaves 1-5% by weight - Sugar 5-10% by weight - Vanilla 0.1-1.0% by weight and - Water 75-85% by weight. 2. The production process of chlorophyll-fortified sprouted brown rice water, as per claim 1, involves the following steps: a) Blend cooked sprouted jasmine brown rice with water. b) Wash, chop, and blend 2-inch tall young rice stalks with water. c) Mix the two mixtures in a one-to-one ratio. d) Add the remaining water and blend again. Let the mixture stand for 30 minutes. e) Filter, add sugar, and boil until it reaches a rolling boil. f) Add vanilla powder and mix well before bottling and storing at 4°C or in the refrigerator for no more than 5 days. 3. The chlorophyll-fortified sprouted brown rice water, as per claim 1, uses 5.7% by weight of sprouted jasmine brown rice as an ingredient. 4. The chlorophyll-fortified sprouted brown rice water, as per claim 1, uses 2% by weight of 2-inch tall young rice stalks as an ingredient. 5. The chlorophyll-fortified sprouted brown rice water. According to claim 1, the appropriate percentage of sugar to be used as an ingredient is 4 percent by weight. 6. Chlorophyll-fortified germinated brown rice water. According to claim 1, the appropriate percentage of vanilla to be used as an ingredient is 0.3 percent by weight. 7. Chlorophyll-fortified germinated brown rice water. According to claim 1, the appropriate percentage of water to be used as an ingredient is 88 percent by weight. 8. Chlorophyll-fortified germinated brown rice water prepared using the production method according to claim 2 is boiled and bottled, then stored at 4 degrees Celsius. ------------------------------------------------------------------------------------------------------- New application revised 2/9/2016 1. Chlorophyll-fortified germinated brown rice water contains the following components: - Germinated brown rice 5-10 percent by weight - Young rice leaves 1-5 percent by weight - Sugar 5-10 percent by weight - Vanilla 0.1-1.0 percent by weight and - Water 85-90 percent by weight 2. Chlorophyll-fortified sprouted brown rice drink, as per claim 1, is prepared as follows: Blend cooked sprouted jasmine brown rice with water. Wash, chop, and blend young rice sprout leaves with water. Mix the two mixtures in a one-to-one ratio. Then add the remaining water and blend again. Let the mixture stand for 30 minutes. Strain, add sugar, and boil until it reaches a rolling boil. Add vanilla and mix well before bottling. Store at 4°C for no more than 5 days. 3. Chlorophyll-fortified sprouted brown rice water, as per claim 1, where sprouted jasmine brown rice has an optimal percentage for use as an ingredient, which is 5.7 percent by weight. 4. Sprouted brown rice water fortified with chlorophyll, according to claim 1, where the optimal percentage of young rice leaves, approximately 2 inches tall, for use as an ingredient is 2 percent by weight. 5. Germinated brown rice water fortified with chlorophyll, according to claim 1, where the appropriate percentage of sugar for inclusion as an ingredient is 4 percent by weight. 6. Sprouted brown rice water fortified with chlorophyll, according to patent 1, where vanilla has an appropriate percentage for inclusion as an ingredient of 0.3 percent by weight. 7. Sprouted brown rice water fortified with chlorophyll, according to patent 1, where the water has an appropriate percentage for use as an ingredient of 88 percent by weight. 8. Chlorophyll-fortified sprouted brown rice water, prepared using the manufacturing process described in Patent 2, is boiled and bottled, then stored at 4 degrees Celsius.