WO2007137297A2 - Aliments et boissons contenant des additifs - Google Patents

Aliments et boissons contenant des additifs Download PDF

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Publication number
WO2007137297A2
WO2007137297A2 PCT/US2007/069582 US2007069582W WO2007137297A2 WO 2007137297 A2 WO2007137297 A2 WO 2007137297A2 US 2007069582 W US2007069582 W US 2007069582W WO 2007137297 A2 WO2007137297 A2 WO 2007137297A2
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WIPO (PCT)
Prior art keywords
milk
turmeric
culture
ingredients
yogurt
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PCT/US2007/069582
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English (en)
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WO2007137297A3 (fr
Inventor
A. N. Sunder Ram
Koduvathara K. Joseph
Thankamma M. Joseph
Anitha Sunder Ram
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Turmerex Foods
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Publication of WO2007137297A2 publication Critical patent/WO2007137297A2/fr
Publication of WO2007137297A3 publication Critical patent/WO2007137297A3/fr

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Classifications

    • 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
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • 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
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the present invention relates to the method of preparation of yogurt and beverages containing turmeric with a blend of flavors. These all-natural food products contain no gelatinous materials, preservatives or artificial flavorings.
  • Yogurt is a nutritious dairy product and is available in a wide assortment of varieties of flavors, fat content and textures. Yogurt is a great source of protein, calcium, riboflavin, Vitamin B-6 and B- 12.
  • Consumers all over the world are interested in dairy and beverage products, which are tasty, convenient and provide health benefits.
  • Phytochemicals which are plant chemicals that contain protective, disease preventing compounds, are getting particular attention.
  • Fruits and vegetables have become a pait in the diets of health conscious consumers as a good source of essential nutrients.
  • Yogurts are available with various fat contents: regular yogurt, lowfat yogurt and nonfat yogurt. Yogurts usually contain different amounts of fat content based on the milk used in the process. Yogurts are also made in various forms, such as organic, light (e.g., reduced calorie and/or sugar-free), frozen, drinkable and blended, fruit-on-the-bottorn.
  • Basic yogurt traditionally contains milk and live and active cultures. In addition, yogurt often contains ingredients such as gelatin, gluten, pectin, sweetener, cornstarch and mineral compounds to enhance the consistency, texture and stability.
  • Fruits or fruit flavors commonly added in the yogurt are strawberry, banana, apple, pear, peach, blueberry, raspberry, pineapple, kiwi and combinations thereof.
  • Vanilla, chocolate, and/or coffee (e.g., mocha) flavors are also known to be added in yogurts.
  • Some yogurts also have added vegetables and cereals. Some yogurts are prepared with gelatinous compositions, preservatives, artificial flavorings and sweeteners. The composition of a yogurt may vaiy according to neutral (for example, vanilla, coconut and banana), chocolate (for example, chocolate mocha and chocolate mint) and. acidic fruit (for example, apricot, peach, strawberry and lemon) flavors.
  • Consumer interest in healthy beverages is also becoming popular.
  • a big growth in all- natural and nutritionally flavored beverages is on the rise, low-carbohydrate flavored water, fruit juices, vegetable juices and multi-vitamin enhanced beverages to mention a few.
  • Such products aim to satisfy a need for healthy hydration and low-calorie ways to sweeten healthy beverages.
  • Vegetable juices and fruit flavors are a natural base for functional and wellness beverages.
  • Tropical fruits are also witnessing rising popularity among functional beverages as mainstream consumers become more familiar with them.
  • Natural ingredients to create beverages that are both healthful and tasty are always a welcome to the consumers.
  • the present invention discloses the addition of turmeric, a spice that is well known for its health benefits, in yogurt and other beverages compositions.
  • Turmeric (Curcuma longa), derived from the rhizome and root of the ginger-family, Zingiberaceae, is an ancient treasured spice used to flavor and color many traditional dishes.
  • a traditional remedy in Ayurvedic, the ancient medical practice of the Indian system of medicine and Chinese medicine for over 5000 years, turmeric has been used through the ages as an "herbal aspirin” and "herbal cortisone " ' to treat a wide spectrum of infectious and autoimmune diseases.
  • turmeric is known as "Jiang Huang' " and is used to eliminate flatulence, resolve liver and urinary problems, for menstrual disorders, hemorrhage, fever and, chest pain.
  • Turmeric has been used as a food additive, a medical agent, and a dye for cosmetics and fabrics without manifesting side effects for centuries.
  • Curcuma longa has been found to contain a variety of phenolic compounds or curcuminoids.
  • the three main curcuminoids are, curcumin, demethoxy curcumin p-hydroxycinnamoyl-feruloylmethane) and bis-demethoxy curcumin (p, p-dihydroxydicinnamoylmethane). All three compounds exhibit yellow color.
  • Curcumin (diferuloylmethane) is the major constituent of turmeric.
  • the capacity of phenolic compounds to trap and scavenge harmful oxygen radicals is an important protection mechanism in biological systems.
  • the pharmacological activities of curcuma longa and its constituents which include anti-inflammation, anti-oxidation, anti-microbial, anti-tumor, anti-thrombic, anti-viral, anti- mutagen, anti-venom and hepatoprotective, are cited in numerous research publications.
  • Biological properties of curcumin emphasizing on cellular and molecular mechanisms of action are summarized by Joe B. et al (Critical Reviews in Food Science and Nutrition, 2004; 44(2), 97-111).
  • Turmeric is also often used to treat conditions such as amenorrhea, dysmenorrhea and other pains in the abdominal region caused by stagnation of blood.
  • turmeric has antibiotic and anti-inflammatory properties that make it an herbal medicine for a wide variety of other conditions ranging from arthritis to ulcers, flatulence, blood in the urine, braises, colic, respiratory diseases, chest pains, jaundice, hepatitis, diabetes, menstrual irregularities, hemorrhage, and toothache. It is also effective both as a treatment and a preventive for intestinal parasites.
  • Turmeric also has an oleoresin that contains curcumin, the major color compound responsible for turmeric s yellow color. Curcumin is an anti-inflammatory.
  • Turmeric also has antioxidant properties and is used as an inhibitor of rancidity of fats and oils. Turmeric also promotes digestion and can increase bile output by up to 100%.
  • Cinnamon bark is widely used as a condiment and flavoring agent in a variety of food recipes. Cinnamon is very important in cooking, and it s easy to keep fresh. It is one of the most important spices in the world. Most people are probably most familiar with cinnamon when it is used for baking in dessert foods.
  • Cinnamon rolls are a great example of a dessert pastry that has cinnamon as the main ingredient.
  • cinnamon is an excellent spice used with meat and poultry in Indian andixie dishes. Cinnamon is also commonly found with various Greek dishes. A dash of cinnamon in spaghetti sauce, beef stew, and chili, or with grains and lentils is very appetizing to some people. Cinnamon is also used often to flavor rice dishes and fish, chicken, or ham. A cinnamon stick can be added to hot chocolate to give it an added cinnamon flavor.
  • cinnamon in the kitchen and cooking with it makes food a whole lot tastier.
  • Cinnamon is high in antioxidant activity. It has been used to treat diarrhea and other problems of the digestive system. Cinnamon has been reported to have remarkable pharmacological effects in the treatment of type II diabetes.
  • Ginger has been in use as a flavoring agent worldwide for centuries, as well as for medicinal purposes as an anti-ernetic (prevents vomiting due to motion sickness), anti- inflammatory, analgesic and other properties relating to the well being of the body. Ginger extracts have been studied extensively for a broad range of biological activities including antibacterial, antitumor, anticonvulsant, antifungal and antispasmodic activities. Ginger is often used in Chinese and Indian cuisine. It is also used as a flavoring in gingerbread, cookies, candies, biscuits and cake.
  • Ginger is the key flavor in Ginger Ale, a sweet carbonated non-alcoholic beverage.
  • Cardamom is an aromatic spice and medicinal herb. Ground cardamom is an ingredient in many Indian curries either whole or on ground form. It is used to flavor coffee and tea. In traditional medicine, cardamom is used for digestive disorders, to treat infections in teeth and gums, and to prevent and treat throat troubles.
  • Honey has long been known as an excellent source of nutrients. Honey has inherent antimicrobial properties that discourage the growth or persistence of many microorganisms.
  • compositions and methods of preparation of yogurt containing turmeric In one aspect, the compositions of the present invention involve the addition of cinnamon, ginger or cardamom as flavoring agents in the yogurt composition. In another aspect of the present invention, the addition of honey or sugar as a sweetening agent in yogurt is described. The invention also describes compositions containing turmeric in wine, beer and champagne. Another aspect of the invention discloses compositions of tomato juice and vegetable juice containing turmeric.
  • Another embodiment of the invention describes a process for debittering natural turmeric without any solvent extraction, devoid of emulsifying agents or use of fixing agents.
  • Flavoring agents that are used in the invention along with turmeric are, 1) Cinnamon, 2) Ginger and 3) Cardamom.
  • Honey and/or sugar can be optionally used as a sweetener in the formulation.
  • Nutritionally improved yogurt products include turmeric, cinnamon, ginger, cardamom, honey, sugar, and combinations thereof.
  • Methods of preparation of yogurt products are disclosed.
  • the yogurt can contain various natural spice ingredients. The following preparations and examples are given by way of illustrations only, and are not to be construed as limiting.
  • the yogurt preparation can include homogenizing a pasteurized milk base with or without additional ingredients (e.g., natural spices and sweeteners), heating the milk base to boil, bringing the milk base to fermenting temperatures by cooling, inoculating the milk with a live yogurt culture, stirring and filtering through a sieve or a fine mesh colander and, incubating to desired acidity and firmness.
  • Example 1 The milk used in the preparation can have about 2% fat content.
  • the milk can be organic milk (e.g.. manufactured by Clover Stometta Farms, Petaluma. CA).
  • the turmeric powder can be Golden Alleppey turmeric (e.g., distributed by Whole Foods Market, Austin, TX).
  • the cinnamon can be 100% organic ground cinnamon (e.g., from Morion & Bassett Spices, San Francisco, CA).
  • Honey can be added.
  • the honey can be wildflower, clover, star thistle, blackberry, orange, sage, lavender infusion, fireweed, avocado, radish blossom honey (e.g., from Gipson ' s Golden, Santa Rosa, CA), or combinations thereof.
  • the yogurt used as a culture can be non-fat, low fat, or regular fat yogurt.
  • the yogurt used as a culture can be flavored or unflavored. and sweetened or unsweetened.
  • the yogurt used as a culture can be low fat ( 1 %) plain (i.e., unflavored and unsweetened) yogurt (e.g.. from Brown Cow Farm, Antioch, CA).
  • the culture yogurt can have the essential live cultures, Streptococcus thermophilic and Lactobacillus balgaricus required to produce the yogurt.
  • other bacteria such as L. acidophilus and/or B. bifidum can be included in the starter culture.
  • An automatic yogurt making machine such as the Euro-Cuisine yogurt maker (Model Number YM80) with seven 6-ounce glass jars is used to prepare the yogurt.
  • Roasting of turmeric Turmeric can be roasted to reduce the bitterness of natural turmeric.
  • a non-stick frying pan can be heated to about 6O 0 C.
  • About 1 gm of turmeric powder can be added to the pan (or otherwise heated at about 60 0 C for about two minutes).
  • the turmeric can be mixed in the pan with a spatula for about two minutes.
  • the natural yellow color of turmeric can change to a light brown color and no appreciable bitter taste can be detected after the roasting process.
  • Raw turmeric, raw turmeric powder, or the roasted turmeric powder thus produced can be used (e.g., where stated as ''turmeric' " ) in the preparation of all the examples.
  • the other ingredients e.g., flavorings, sweeteners
  • the other ingredients can be added to milk and heated.
  • To about 150 gm of 2% organic milk add about 50 mg of roasted turmeric powder and/or about 200 mg of cinnamon powder and/or about 16 gm of honey.
  • the contents can be mixed (e.g.. stirred in a saucepan) and heated (e.g., until the milk just boils). The heat can then be turned off.
  • the contents can be allowed to cool to about 40 - 45 degree C. 2.5 gm of yogurt can then be added, making culture.
  • the contents can then be mixed (e.g., stirred). After filtering the contents, the mixture can be poured into containers (e.g., jars of the yogurt maker). It takes about six to nine hours depending on the composition and the amount of fal content in the milk and culture (whole, 2%, 1%, or fat-free) used to make the yogurt.
  • the yogurt can be placed in sealed containers (e.g., the capped jars) and placed into refrigerated storage to arrest fermentation.
  • An exemplary ratio of ingredients is: [0030] Ingredients Weight Content (%) Milk 88.89 Turmeric 0.03 Cinnamon 0.12 Honey 9.48 Yogurt culture 1.48
  • Example 2 This example describes the preparation of turmeric and cinnamon containing yogurt with sugar as the sweetening agent.
  • To 150 gm of milk added 50 mg of roasted turmeric, 250 mg of cinnamon and 15 gm of organic sugar.
  • the organic sugar procured from Trader Joes' is an evaporated cane sugar. After heating the composition to boil, it was allowed to cool to 40-45 degree C. 2.5 gm of yogurt culture was added with stirring to the contents. The mixture was filtered and transferred into jars of yogurt maker and allowed to incubate. The set yogurt is then kept under refrigeration.
  • An exemplary ratio of ingredients is: [0035] Ingredients Weight Content (%) Milk 89.39 Turmeric 0.03 Cinnamon 0.15 Sugar 8.94 Yogurt culture 1.49
  • Example 3 A composition and method of preparation of yogurt containing turmeric, ginger and honey are described. To 150 gm of 2% organic milk, added 50 mg of roasted turmeric, 200 mg of ginger powder (Whole Food Market brand) and 17 gm of honey. Heated the contents to boil and let it cool to 40-45 degree C. Added 2.5 gm organic low fat yogurt culture and stirred well. After filtering the contents, transferred the mixture to yogurt maker jars for fermentation. After the formation of yogurt, store the yogurt under refrigeration to arrest the fermentation. [0039] An exemplary ratio of ingredients is: [0040] Ingredients Weight Content (%) Milk 88.37 Turmeric 0.03 Ginger 0.12 Honey 10.01 Yogurt culture 1.47
  • Example 4 The yogurt composition cited in Example 3 with turmeric and ginger contains honey as a sweetening agent.
  • honey is replaced with sugar and a new composition is described.
  • 50 mg of roasted turmeric, 200 mg of ginger and 15 gm of organic sugar are added to 150 gm of 2% organic milk.
  • the mixture is heated to boil and allowed to cool to 40-45 degree C.
  • 2.5 gm of live organic lowfat yogurt is added to the mixture and stirred. After filtering the contents, transferred the mixture into yogurt maker jars.
  • the yogurt was set in 8 hours and was then stored under refrigeration.
  • An exemplary ratio of ingredients is: [0045] Ingredients Weight Content (%) Milk 89.42 Turmeric 0.03 Ginger 0.12 Sugar 8.94 Yogurt culture 1.49
  • Example 5 This example describes a yogurt product containing turmeric, cardamom and honey.
  • the cardamom used in the preparation was obtained as pods from Whole Food Market. Before adding into the milk, the cardamom pods were removed and the seeds were ground to powder.
  • 50 mg of roasted turmeric, 50 mg of ground cardamom and 17 gm of honey were added to 150 gm of 2% organic low fat milk and heated to boil. After cooling the mixture to 40-45 degree C, 2.5 gm of live organic low fat yogurt culture was added, mixed well and filtered. The contents were transferred into jars of yogurt maker and allowed to ferment. The yogurt was ready in 9 hours and then kept under refrigeration.
  • An exemplary ratio of ingredients is: [0050] Ingredients Weight Content (%) Milk 88.45 Turmeric 0.03 Cardamom 0.03 Honey 10.02 Yogurt culture 1.47
  • Example 6 The formulation and method of preparation of yogurt containing turmeric, cardamom and sugar are disclosed. To 150 grn of milk, added 50 mg of turmeric, 50 mg of freshly ground cardamom and 15 gm of organic sugar. Heated the contents to boil and set it to cool to 40-45 degree C. Added 2.5 gm live organic culture to the mixture with stining. Filtered the contents and poured into the yogurt maker to incubate. The product was then stored under refrigeration. [0054] An exemplary ratio of ingredients is: [0055] Ingredients Weight Content (%) Milk 89.50 Turmeric 0.03 Cardamom 0.03 Sugar 8.95 Yogurt culture 1.49
  • Example 7 A formulation of yogurt containing turmeric and cinnamon without a sweetener is described. To 150 grn of milk, added 50 mg of roasted turmeric and 200 mg of cinnamon. Heated the contents just to boil and allowed to cool to 40-45 degree C. 2.5 gm of yogurt culture was added with stirring. The mixture was filtered and transferred into jars of yogurt maker and allowed to incubate. The set yogurt is then kept under refrigeration. [0059] An exemplar ⁇ ' ratio of ingredients is: [0100] Ingredients Weight Content (%) Milk 98.20 Turmeric 0.03 Cinnamon 0.13 Yogurt culture 1.64
  • Example 8 A yogurt product containing turmeric and ginger ingredients without a sweetening agent is disclosed. To 150 gm of milk, added 50 mg of roasted turmeric and 200 mg of ginger. Heated the contents just to boil and allowed to cool to 40-45 degree C. 2.5 gm of yogurt culture was added with stirring. The mixture was filtered and transferred into jars of yogurt maker and allowed to incubate. The set yogurt is then kept under refrigeration. [0104] An exemplary ratio of ingredients is: [0105] Ingredients Weight Content (%) Milk 98.20 Turmeric 0.03 Ginger 0.13 Yogurt culture 1.64 100.00
  • Example 9 The composition and the method of preparation of a yogurt product containing turmeric and cardamom ingredients without a sweetening agent are described. To 150 gm of milk, added 50 mg of roasted turmeric and 50 mg of cardamom. Heated the contents just to boil and allowed to cool to 40-45 degree C. 2.5 gm of yogurt culture was added with stirring. The mixture was filtered and transferred into jars of yogurt maker and allowed to incubate. The set yogurt is then kept under refrigeration. [0109] An exemplary ratio of ingredients is: [0110] Ingredients Weight Content (%) Milk 98.30 Turmeric 0.03 Cardamom 0.03 Yogurt culture 1.64
  • Yogurt compositions described in examples 7 - 9 were repeated using a live culture with no known additives.
  • Nancy's organic whole milk plain yogurt (Springfield Creamery, Eugene, Oregon) was utilized for the preparation of composilions containing turmeric, cinnamon, ginger and cardamom. No sweetener was added in these compositions.
  • the compositions exhibited the similar characteristics.
  • Example 10 In another method of preparation of the yogurt compositions described in Examples 1 through 9, the contents can be transferred to the yogurt maker without filtration and set to incubate.
  • Example 11 In an alternate method of preparing the yogurt products cited in Examples 1 through 9. about 150 gm of milk was heated just to boil and allowed to cool to about 40°-45° C.
  • Example 12 In this method of preparation, the mixture containing turmeric, cinnamon, ginger or cardamom as described in Example 1 1 , is filtered prior to its transfer into the yogurt maker. The contents are allowed to ferment and kept under refrigeration after yogurt formation.
  • Example 13 To the compositions cited in Examples in 1 through 9, salt can be added alone or in combination with sweeteners as an option.
  • Example 14 The yogurt products can also be prepared without the addition of honey, sugar or any sweetening agent.
  • Example 15 The aforementioned yogurt products can be formulated with turmeric, cinnamon, ginger, cardamom or combinations thereof.
  • the fermentation time for the compositions cited in Examples in 1 through 9 was in the range of 6 to 9 hours.
  • the chilled samples of yogurt products were taste-tested for two weeks or more after preparation and were found to maintain the unique flavor and aroma of the healthy ingredients used. The samples continued to exhibit a creamy texture and a refreshing taste.
  • a drinkable yogurt of the above compositions can be prepared by whipping the set yogurt in a blender for about a minute.
  • various types of yogurt such as set yogurt, stirred yogurt, drinking yogurt, fruit yogurt, etc. can be prepared by altering the process conditions and the level of ingredients.
  • the yogurt products can have no artificial additives or preservatives.
  • the yogurts can be ready to eat.
  • the yogurt products can have no additional stabilizers, thickeners, colorants or flavors other than that present in the organic milk and yogurt culture.
  • Milk products such as whole, reduced fat. skim, and condensed, or dry milk may be used. Yogurt may also be produced from the milk of other mammals, such as goats or sheep.
  • the yogurt base can have a nutritive carbohydrate sweetening agents to include, but are not limited to, sucrose, dextrose, fructose, high fructose corn syrup, various com syrups, beet or cane sugar, invert sugar, brown sugar, molasses, maltose, maple sugar and mixtures thereof.
  • Sweeteners such as aspartame, saccharine, Splenda, acetylsulfame. sucralose, cyclamate and mixtures thereof can also be added to form yogurt base in order to enhance consumer acceptance of the product.
  • Vitamins and minerals can optionally be incorporated in the yogurt base.
  • Fruits, fruit preserves, fruit puree can be mixed with the yogurt phase.
  • Useful colorants and flavors may be added to the yogurt base.
  • Optional yogurt stabilizers can include gelatin, starch, gum acacia, pectin, gum karaya, cai ⁇ ageenan, xanthan and blends thereof.
  • Example 16 Vegetable juice containing turmeric is disclosed in the example. From about 100 ml to about 200 ml, for example to about 150 ml, of vegetable juice (e.g., Garden Vegetable Medley, 365 Brand by Whole Foods Market, Inc., Austin, TX) 40 mg of roasted turmeric can be added with stirring.
  • vegetable juice e.g., Garden Vegetable Medley, 365 Brand by Whole Foods Market, Inc., Austin, TX
  • Example 17 A composition with tomato juice containing turmeric juice is described. About 40 mg of toasted turmeric was added with stirring to from about 100 ml to about 200 ml, for example about 150 ml of tomato juice (e.g., 365 Brand by Whole Foods Market, Inc., Austin, TX). The juice with turmeric showed no change in taste for two weeks.
  • Example 18 From about 100 ml to about 200 ml, for example to about 150 ml of vegetable juice can be added with agitation from about 10 mg to about 500 mg, for example about 40 mg of roasted turmeric.
  • Example 19 Tomato juice with turmeric and ginger are disclosed in this example. From about 10 mg to about 500 mg, for example about 40 mg of toasted (or roasted) turmeric and from about 10 mg to about 3 g, for example about 50 mg of ginger powder can be added while stirring to from about 100 ml to about 200 ml. for example about 150 ml of tomato juice. The mixed ingredients provided an enhanced flavor to the tomato juice.
  • Example 20 Wine, an alcoholic beverage is usually made by the fermentation of the grape juice. In this example, a wine composition containing turmeric is disclosed.
  • Example 21 Beer is an alcoholic beverage made by fermenting cereal or mixture of cereals flavored with hops. A beer product with turmeric is disclosed in the example.
  • roasted turmeric can be added to a range from about 100 ml to about 200 ml, for example about 150 ml of beer (e.g., Budweiser from Anheuser Busch, Inc., St. Louis, MO),. No distaste to the palate was noticed with the addition of turmeric into beer.
  • Example 22 Champagne, a sparkling white wine is made from a blend of grapes. A champagne composition containing turmeric is described in this example. From about 100 ml to about 200 ml. for example about 150 ml of champagne (e.g., Ballatore from E&.I Gallo Winery, Modesto, CA), about 50 mg of roasted turmeric was added.
  • Example 23 Lemon juice is a natural antiseptic which is known to be good for asthma, headaches, pneumonia, and arthritis. Lemon juice is a good general blood and body purifier and a mild diuretic.
  • a composition of lemon juice with turmeric is disclosed. From about 100 ml to about 200 ml, for example about 150 ml of purified water can be added to and stirred with about 10 ml of lemon juice (e.g., organic lemon juice, such as by Volcano Lemon Burst by Dream Foods International, Santa Monica, CA). From about 10 mg to about 500 mg, for example about 50 mg of turmeric can be added and mixed well.
  • a limejuice composition with turmeric is disclosed in this example. From about 100 ml Lo about 200 ml, for example about 150 ml of purified water can be added to about 10 ml of limejuice (e.g., 100% Santa Cruz Organic Lime Juice, Santa Cruz Natural, Inc., Orrville, OH) was added.
  • Example 25 A composition containing a blend of lemon and lime with turmeric is disclosed. Water, limejuice, and lemon juice can be added together and mixed. From about 100 ml to about 200 ml, for example about 150 ml of purified water, from about 1 ml to about 50 ml, for example about 5 ml of lemon juice, and from about 1 ml to about 50 ml, for example about 5 ml of lime juice can be added and mixed.
  • Examples 22 - 25 can be prepared as carbonated juices.
  • the compositions cited in Examples 1 through 25 can be prepared with any type of turmeric, curcumin, curcuminoids, its derivatives or combinations thereof.
  • cinnamon, ginger and cardamom can be of any type, its derivatives or combinations thereof.
  • Those skilled in the art can supplement turmeric into any vegetable juice, fruit juice, and any alcoholic or non-alcoholic beverage to provide additional health benefits.
  • Milk used in any of the variations can be skim (i.e., 0% fat), Wo fat, 1 % fat, 2% fat, whole, or combinations thereof.
  • the milk can be cow milk, goat milk, sheep milk, or combinations thereof.
  • the milk can be organic, not organic, or combinations thereof.
  • Other sweeteners can be used as a substitute or in addition to the sweeteners (e.g., sugar, honey) described above.
  • the sweeteners can be, for example, molasses (e.g., blackstrap), corn syrup, evaporated can juice, rice syrup, barley malt, fructose, brown sugar, maple syrup, aspartame (e.g., NutraSweet® and Equal® from NutraSweet Property holdings, Inc., U.S.A.) in 1/180 the ratio of the sweeteners described supra, sucralose (e.g., Splenda® from McNeil Nutritionals, LLC. Ft. Washington, PA) in 1/600 the ratio of the sweeteners described supra, saccharin in 1/300 the ratio of the sweeteners described supra, acesulfame potassium (e.g., Sunnett® by Celanese Corp., Dallas.
  • molasses e.g., blackstrap
  • corn syrup evaporated can juice
  • rice syrup barley malt
  • fructose brown sugar
  • maple syrup e.g., aspartame
  • sucralose e.g
  • TX in 1/200 the ratio of the sweeteners described supra, sugar alcohols (e.g., sorbitol, xylitol, lactitol, mannitol, and maltitol), and combinations thereof.
  • sugar alcohols e.g., sorbitol, xylitol, lactitol, mannitol, and maltitol
  • combinations thereof e.g., sorbitol, xylitol, lactitol, mannitol, and maltitol

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  • Dairy Products (AREA)

Abstract

L'invention concerne des boissons et des yaourts prêts à consommer, ainsi que leurs procédés de préparation. Les produits alimentaires contiennent des ingrédients sains entièrement naturels, y compris du curcuma, de la cannelle, du gingembre et de la cardamome. Les yaourts et boissons peuvent être exempts de conservateurs ou d'additifs artificiels.
PCT/US2007/069582 2006-05-23 2007-05-23 Aliments et boissons contenant des additifs WO2007137297A2 (fr)

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US80301106P 2006-05-23 2006-05-23
US60/803,011 2006-05-23

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WO2007137297A2 true WO2007137297A2 (fr) 2007-11-29
WO2007137297A3 WO2007137297A3 (fr) 2009-09-11

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Cited By (8)

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Publication number Priority date Publication date Assignee Title
EP2460413A1 (fr) * 2010-12-01 2012-06-06 Nestec S.A. Yaourts aux fruits fermes
RU2543152C1 (ru) * 2013-10-31 2015-02-27 Сельскохозяйственный потребительский перерабатывающий кооператив "Дары природы" (СППК "Дары природы") Композиция для производства молочного коктейля
FR3031011A1 (fr) * 2014-12-31 2016-07-01 Georges Jean Claude Fatna Boisson aux vertus therapeutiques multiples a base d'une solution de gingembre frais neutralise par une composante neutralisatrice sucrante et completee d'une composante epicee
GR1009179B (el) * 2016-06-03 2017-12-22 Εμμανουηλ Αντωνιου Βαρδουλακης Γαλα υψηλης παστεριωσης με θυμαρισιο μελι και καρδαμο
WO2020053109A1 (fr) 2018-09-11 2020-03-19 St. Hippolyt Muehle Ebert Gmbh Enrobage pour corps moulés nutritionnels
US20200115663A1 (en) * 2018-10-16 2020-04-16 Golden Spice Liquors LLC Beverage compositions and methods of making and using the same
CN111296569A (zh) * 2020-02-19 2020-06-19 山西大学 一种复合酸奶及其制备方法和应用
CN113598229A (zh) * 2021-08-05 2021-11-05 广西庚源香料有限责任公司 一种具有抗氧化活性的肉桂功能酸奶及其制备方法

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2460413A1 (fr) * 2010-12-01 2012-06-06 Nestec S.A. Yaourts aux fruits fermes
WO2012072760A1 (fr) * 2010-12-01 2012-06-07 Nestec S.A. Yaourts aux fruits fermes
AU2011334905B2 (en) * 2010-12-01 2016-03-10 Société des Produits Nestlé S.A. Set-style fruit yoghurts
RU2543152C1 (ru) * 2013-10-31 2015-02-27 Сельскохозяйственный потребительский перерабатывающий кооператив "Дары природы" (СППК "Дары природы") Композиция для производства молочного коктейля
FR3031011A1 (fr) * 2014-12-31 2016-07-01 Georges Jean Claude Fatna Boisson aux vertus therapeutiques multiples a base d'une solution de gingembre frais neutralise par une composante neutralisatrice sucrante et completee d'une composante epicee
GR1009179B (el) * 2016-06-03 2017-12-22 Εμμανουηλ Αντωνιου Βαρδουλακης Γαλα υψηλης παστεριωσης με θυμαρισιο μελι και καρδαμο
WO2020053109A1 (fr) 2018-09-11 2020-03-19 St. Hippolyt Muehle Ebert Gmbh Enrobage pour corps moulés nutritionnels
US20200115663A1 (en) * 2018-10-16 2020-04-16 Golden Spice Liquors LLC Beverage compositions and methods of making and using the same
CN111296569A (zh) * 2020-02-19 2020-06-19 山西大学 一种复合酸奶及其制备方法和应用
CN113598229A (zh) * 2021-08-05 2021-11-05 广西庚源香料有限责任公司 一种具有抗氧化活性的肉桂功能酸奶及其制备方法

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