TH22361Y - Energy gel product formulation and manufacturing process. - Google Patents

Abstract

------12/10/2021------(OCR) Energy gel product formula and manufacturing process, suitable for athletes to consume during sports (e.g., running, cycling). Consists of rice or rice flour, water, flavoring ingredients, pH adjusting ingredients, and stabilizers. The process begins by mixing the rice or rice flour, stabilizers, and water. Then, heat until a gel forms. Add the flavoring ingredients and mix well. Next, add the pH adjusting ingredients and mix well. Pack the hot gel into heat-resistant containers, seal tightly, and then sterilize with heat. The resulting energy gel can be stored for a long time at room temperature. ------------ ------09/10/2020------(OCR) Energy gel product formula and manufacturing process, suitable for athletes to consume during sports (e.g., running, cycling). Consists of rice or dried rice flour, water, flavoring ingredients, pH adjusting ingredients, and stabilizers. The process begins by mixing the rice or dried rice flour and stabilizers... The rice or rice flour is mixed with a stabilizer and water. It is then heated until a gel forms. Flavoring and aroma ingredients are added and mixed thoroughly. Next, the pH adjustment ingredient is added and mixed again. While hot, the gel is packed into heat-resistant containers, sealed tightly, and pasteurized. This process results in an energy-providing gel that can be stored for a long time at room temperature. ------------ Page 1 of 1 Summary of Invention: This energy gel formula and manufacturing process is suitable for athletes who need to consume it during sports activities (e.g., running or cycling). It involves mixing rice or rice flour with a stabilizer and water, then heating it until a gel forms. Flavoring and acidity are adjusted using natural fruit juices or herbal extracts. The mixture is then poured into containers, sealed tightly, and pasteurized. The resulting energy gel has acceptable food quality after pasteurization, is safe from pathogenic microorganisms, and can be stored for a long time at room temperature.

Claims (5)

------12/10/2564------(OCR) 1. Energy gel product formula consists of: rice or rice starch 30-50% by weight, water 10-30% by weight, flavoring and aroma ingredients 10-30% by weight, pH adjusting ingredients 1.0-30% by weight, and stabilizer 0.01-0.5% by weight. 2. Energy gel product formula Under Claim 1, the flavoring ingredients may be selected from watermelon, strawberry, blueberry, blackberry, orange, pineapple, lychee, longan, rambutan, star fruit, mulberry, mangosteen, durian, coconut, langsat, sweet corn, cantaloupe, melon, goji berry, jujube, grape, banana, dragon fruit, date, cocoa, jackfruit, cantaloupe, fig, pomegranate, pear, persimmon, plum, golden shower, sugarcane, guava, or juice of the aforementioned fruits and vegetables, or beverages such as tea, strong coffee, or honey, or herbal drinks such as butterfly pea flower tea, bael fruit tea, chrysanthemum tea, ginger tea, centella tea, lemongrass tea, or sweeteners such as stevia, cane sugar, coconut sugar, or a mixture of one or more of these. 3. Energy gel product formulation. According to Patent 1, the pH adjusting ingredient may be selected from lemon juice, passion fruit, orange, citrus fruit, pomelo, olive, sour mango, star fruit, carambola, kiwi, raspberry, apple, hibiscus, palm fruit, bilimbi, cranberry, tomato, salak, apricot, or juice of the aforementioned fruits, or organic acids such as citric acid, ascorbic acid, acetic acid, and formic acid, or a combination of one or more of these. 4. The energy gel product formulation, according to Patent 1, where the stabilizer may be selected from gums, starches, rice starch, glutinous rice starch, tapioca starch, corn starch, including modified starches; other thickeners such as pectin, gelatin, sodium alginate, cellulose compounds, algae extracts, or a combination of one or more of these. 5. The manufacturing process of the energy gel product containing any one of the components according to Patents 1 to 4 involves the following steps: 1. Take rice or rice starch... 1. Mix the stabilizer and water together. Heat to 55-100 degrees Celsius until a gel forms. 2. Add the flavoring and aroma mixture and mix well. 3. Add the pH adjustment mixture and mix well to achieve a pH of 3.5-4.5. 4. Pack the hot mixture into heat-resistant containers. 5. Seal tightly. 6. Pasteurize the product using heat sterilization at a temperature of 70-100 degrees Celsius for 5-50 minutes. ------------ ------09/10/2563------(OCR) 1. Energy gel product formula consists of: rice or rice starch 30-50% by weight, water 10-30% by weight, flavoring ingredients 10-30% by weight, pH adjustment ingredients 1.0-30% by weight, and stabilizers 0.01-0.5% by weight. 2. Energy gel product formula... Under Claim 1, the flavoring ingredients may be selected from watermelon, strawberry, blueberry, blackberry, orange, pineapple, lychee, longan, rambutan, star fruit, longan, mulberry, mangosteen, durian, coconut, langsat, sweet corn, cantaloupe, melon, goji berry, jujube, grape, banana, dragon fruit, date, cocoa, jackfruit, cantaloupe, fig, pomegranate, pear, persimmon, plum, pumpkin, sugarcane, guava, or juice of the aforementioned fruits and vegetables, or beverages such as tea, strong coffee, or honey, or herbal drinks such as butterfly pea flower tea, bael fruit tea, chrysanthemum tea, ginger tea, centella tea, lemongrass tea, or sweeteners such as stevia, cane sugar, coconut sugar, or a mixture of one or more of these. 3. Energy gel product formulation. Under Patent 1, the pH adjusting ingredient may be selected from lemon juice, passion fruit, orange, peach, grapefruit, olive, sour mango, star fruit, carambola, rambutan, kiwi, raspberry, apple, mango, hibiscus, palm fruit, bilimbi, cranberry, tomato, salak, apricot, or juice of the aforementioned fruits, or organic acids such as citric acid, ascorbic acid, acetic acid, and formic acid, or a mixture of one or more of these. 4. The formulation of an energy gel product under Patent 1, where the stabilizer may be selected from amber starch, rice starch, glutinous rice starch, tapioca starch, corn starch, including modified starch; other thickeners such as pectin, gelatin, sodium alginate, cellulose compounds, algae extracts, or a mixture of one or more stabilizers. 5. The manufacturing process of an energy gel product containing any one of the components under Patents 1 through 4. The process is as follows: 1. Mix rice or rice flour, stabilizer, and water together. Heat to 55-100 degrees Celsius until a gel forms. 2. Add the flavoring and aroma ingredients and mix well. 3. Add the pH adjustment ingredients and mix well to achieve a pH of 3.5-4.5. 4. Pack the hot product into heat-resistant containers and seal tightly. 5. Pasteurize the product using heat at 70-100 degrees Celsius for 5-50 minutes. ------------ Page 1 of 2 Claim 1. The formula for energy gel products consists of: 1.1 Rice or rice starch, 30-50% by weight; 1.2 Water, 10-30% by weight; 1.3 Sweeteners or flavorings such as watermelon, 10-30% by weight; 1.4 Natural acidity regulators such as lemon juice, 1.0-30% by weight; 1.5 Stabilizers, 0.01-0.5% by weight. 2. The manufacturing process of energy gel products consists of the following key steps: 2.1 Mix rice or rice starch, a stabilizer, and water together. Then heat to 55-100 degrees Celsius until a gel forms. 2.2 Add a sweetener or flavoring agent, such as watermelon, and mix well. 2.3 Add a natural acidifier, such as lemon juice, and mix well to achieve a pH of 3.5-4.5. 2.4 Pack the hot gel into heat-resistant containers and seal them tightly. 2.5 The product is then pasteurized using heat at 70-100 degrees Celsius for 5-50 minutes. 3. The formulation of the energy gel product and the manufacturing process, as per claims 1-2, where flavorings and sweeteners such as watermelon can be replaced with strawberry, blueberry, blackberry, orange, pineapple, lychee, longan, rambutan, star fruit, longan, mulberry, mangosteen, durian, coconut, langsat, sweet corn, cantaloupe, melon, goji berry, jujube, grape, banana, dragon fruit, date, cocoa, jackfruit, cantaloupe, fig, pomegranate, pear, persimmon, plum, pumpkin, sugarcane, guava, or the juice of the aforementioned fruits and vegetables, or beverages such as tea, strong coffee, or honey, or herbal drinks such as butterfly pea tea, bael fruit tea, chrysanthemum tea, ginger tea, centella tea, lemongrass tea, or sweeteners such as stevia, cane sugar, coconut sugar, or a mixture of one or more of these. 4. The formulation of the energy gel product and the manufacturing process, as per claims 1-2, where natural acid modifiers such as lemon juice can be replaced with passion fruit, orange, peach, grapefruit, olive, sour mango, star fruit, carambola, kiwi, raspberry, apple, mangosteen, hibiscus, palm fruit, bilimbi, cranberry, tomato, salak, apricot, or the juice of such fruits, or organic acids such as citric acid, ascorbic acid, acetic acid, and formic acid, or a mixture of one or more of these. (Page 2 of 2) 5. The formulation of the energy gel product and the manufacturing process, as per claims 1-2, where the stabilizer can be replaced by gums, starches, rice starch, glutinous rice starch, tapioca starch, corn starch, and modified starches; other thickeners such as pectin, gelatin, sodium alginate, cellulose compounds, algae extracts, or a combination of one or more stabilizers.