[특허]Reduced calorie beverage or food product and process and apparatus for making same

SQUARE SON INTELLECTUAL PROPERTY, LP

검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
검색연산자

검색도움말
검색연산자	기능	검색시 예
()	우선순위가 가장 높은 연산자	예1) (나노 (기계 \| machine))
공백	두 개의 검색어(식)을 모두 포함하고 있는 문서 검색	예1) (나노 기계) 예2) 나노 장영실
\|	두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색	예1) (줄기세포 \| 면역) 예2) 줄기세포 \| 장영실
!	NOT 이후에 있는 검색어가 포함된 문서는 제외	예1) (황금 !백금) 예2) !image
*	검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색	예) semi*
""	따옴표 내의 구문과 완전히 일치하는 문서만 검색	예) "Transform and Quantization"

과학기술 지식인프라 ScienceON

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

특허 상세정보

MyON담기

내보내기 페이스북 공유 트위터 공유 카카오톡 공유

Reduced calorie beverage or food product and process and apparatus for making same

특허상세정보
국가/구분	United States(US) Patent 등록
국제특허분류(IPC7판)	C12G-003/02 C12G-003/08 A23L-002/02 A23L-002/84 A23L-011/00 A23L-033/00 A23L-033/135
출원번호	US-0398728 (2013-07-23)
등록번호	US-10138449 (2018-11-27)
우선권정보	CA-2783847 (2012-07-24)
국제출원번호	PCT/CA2013/000659 (2013-07-23)
국제공개번호	WO2014/015417 (2014-01-30)
발명자 / 주소	Hobson, Luc
출원인 / 주소	SQUARE SON INTELLECTUAL PROPERTY, LP
대리인 / 주소	Wilson Sonsini Goodrich & Rosati
인용정보	피인용 횟수 : 0 인용 특허 : 6

초록
▼

The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. The process involves first converting at least some of the sugar in a plant-derived juice or liquid by fermenting it with yeast to produce a fermentation product containing ethanol and subsequently removing at least some of the ethanol from the fermentation product, while maintaining the fermentation product at a temperature of less than fifty-five degrees Celsius to produce the reduced calorie beverage or food product. The alcohol removal step is performed at temperatures of less than seventy-five degrees in order to reduce the impact upon flavor and nutritional properties, relative to conventional alcohol removal at or near boiling temperatures. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus.

대표
청구항
▼

1. A process for removing sugar from a sugar-containing plant: derived juice or liquid and preparing a plant-derived beverage or food product, the process comprising: (a) (i) aerating some of the sugar-containing plant-derived juice or liquid with oxygen-containing gas; (ii) adding yeast to the aerated juice or liquid;(iii) aerobically fermenting the aerated juice or liquid with the yeast in a first fermenter to remove a portion of sugar therefrom by producing ethanol to produce a first fermentation product comprising yeast, sugar, and ethanol, while continuously adding oxygen-containing gas to the first fermenter by bubbling so as to dissolve oxygen into the juice or liquid and provide an aerobic environment to the yeast;(iv) adding further sugar-containing, plant-derived juice or liquid to the first fermentation product while continuing to add oxygen-containing gas to the first fermenter by bubbling;(v) displacing a portion of the first fermentation product away from the first fermenter and into a secondary fermenter and continuously adding oxygen-containing gas to the secondary fermenter by bubbling so as to dissolve oxygen into the displaced portion, thereby providing an aerobic environment to the yeast in the displaced portion;(vi) aerobically fermenting the displaced portion to remove sugar therefrom while producing further ethanol in the displaced portion; and(b) removing a portion of the ethanol from the displaced portion by evaporation, while maintaining the displaced portion of the fermentation product at a temperature of less than 78° C., to produce the plant-derived beverage or food product from the displaced portion,wherein substep (a) (iv) is initiated within 9.5 hours of initiation of substep (a)(ii),wherein substeps (a) (iv), (v), and (vi) occur simultaneously and continuously. 2. The process according to claim 1, wherein substeps (a) (iv), (v) and (vi), and step (b), occur simultaneously and continuously, to produce a continuous stream of the plant-derived beverage or food product. 3. The process according to claim 2, additionally comprising a step of adding a low-calorie sweetener continuously to at least one of the juice or liquid, the fermentation product, and the plant-derived beverage or food product, and wherein the low-calorie sweetener has a lower calorie content than that of glucose or has a lower blood glucose impact than that of sucrose. 4. The process according to claim 1, additionally comprising a step of adding a low-calorie sweetener to at least one of the juice or liquid, the fermentation product, and the plant-derived beverage or food product, and wherein the low-calorie sweetener has a lower calorie content than that of glucose or has a lower blood glucose impact than that of sucrose. 5. The process according to claim 4, wherein the low-calorie sweetener is a sugar alcohol, a natural sweetener, an artificial sweetener, or any mixture thereof. 6. The process according to claim 1, wherein step (b) is performed at a pressure of less than one bar. 7. The process according to claim 6, wherein step (b) is performed at the pressure of less than 400 millibars. 8. The process according to claim 7, wherein step (b) is performed at the pressure of between 50 and 70 millibars. 9. The process according to claim 7, wherein step (b) is performed at the pressure of below 50 millibars. 10. The process according to claim 9, wherein step (b) is performed at the pressure at or below 12 millibars to enable boiling below 20 degrees Celsius. 11. The process according to claim 1, wherein step (b) is performed with a falling film evaporator, a spinning cone column, a rising film evaporator, a plate evaporator, an evaporator, or a low pressure evaporator. 12. The process according to claim 1, wherein the adding of oxygen-containing gas is performed using a bubble diffuser. 13. The process according to claim 1, wherein, during step (b), the fermentation product is maintained at the temperature of less than 55° C. 14. The process according to claim 13, wherein, during step (b), the fermentation product is maintained at the temperature of less than 45° C. 15. The process according to claim 14, wherein, during step (b), the fermentation product is maintained at the temperature of less than 40° C. 16. The process according to claim 15, wherein, during step (b), the fermentation product is maintained at the temperature of less than 37° C. 17. The process according to claim 16, wherein, during step (b), the fermentation product is maintained at the temperature of less than 25° C. 18. The process according to claim 1, wherein the plant-derived beverage or food product produced at step (b) has a sugar content of less than 2%, exclusive of any low-calorie sweetener or other added sweetener in the plant-derived beverage or food product. 19. The process according to claim 18, wherein the plant-derived beverage or food product produced at step (b) has a sugar content of less than 1%, exclusive of any low-calorie sweetener or other added sweetener in the plant-derived beverage or food product. 20. The process according to claim 1, wherein step (a) is performed at a temperature between 15° C. and 40° C. 21. The process according to claim 20, wherein step (a) is performed at a temperature between 15° C. and 30° C. 22. The process according to claim 1, wherein the juice or liquid is derived from cupuacu, açai, acerola, prickly pear, black and red raspberry, blackberry, apple, pear, nectarine, peach, haskap, tomato, cashew fruit, chokecherry, currants, strawberry, banana, mango, cranberry, apricot, gooseberry, Saskatoon berry, white grape, red grape, blue grape, guava, guarana, kola nut, carrot, beet, lettuce, watercress, rice, soy, cashew nut, aloe vera, agave, maple, a citrus fruit, Sea-buckthorne, goji, spinach, almond, coconut, watermelon, rhubarb, raspberry, blueberry, coffee berries, elderberry, persimmon, cherry, tart cherry, mulberry, prune, plum, papaya, cantaloupe, mangosteen, pineapple, or pomegranate. 23. The process according to claim 1, wherein the yeast is wine yeast. 24. The process according to claim 1, wherein the yeast is Saccharomyces cerevisiae bayanus. 25. A reduced calorie beverage or food product produced by a process according to claim 1. 26. The process according to claim 1, further comprising a step of removing yeast from the displaced portion prior to removing the ethanol from the displaced portion.

이 특허에 인용된 특허 (6)

IPC 상위 출원인

내보내기

상세정보
내보내기 구분	파일저장 인쇄 메일전송
구성항목	관리번호, 국가코드, 자료구분, 상태, 출원번호, 출원일자, 공개번호, 공개일자, 등록번호, 등록일자, 발명명칭(한글), 발명명칭(영문), 출원인(한글), 출원인(영문), 출원인코드, 대표IPC 관리번호, 국가코드, 자료구분, 상태, 출원번호, 출원일자, 공개번호, 공개일자, 공고번호, 공고일자, 등록번호, 등록일자, 발명명칭(한글), 발명명칭(영문), 출원인(한글), 출원인(영문), 출원인코드, 대표출원인, 출원인국적, 출원인주소, 발명자, 발명자E, 발명자코드, 발명자주소, 발명자 우편번호, 발명자국적, 대표IPC, IPC코드, 요약, 미국특허분류, 대리인주소, 대리인코드, 대리인(한글), 대리인(영문), 국제공개일자, 국제공개번호, 국제출원일자, 국제출원번호, 우선권, 우선권주장일, 우선권국가, 우선권출원번호, 원출원일자, 원출원번호, 지정국, Citing Patents, Cited Patents
저장형식	Text(ASCII format) Excel format PIAS분석(.xls)
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	> 총 건의 자료가 검색되었습니다. > 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) > 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. > 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) > 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오 > ~ > Text(ASCII format) Excel format

과학기술 지식인프라 ScienceON

ScienceON Chatbot

연합인증

특허 상세정보

Reduced calorie beverage or food product and process and apparatus for making same

초록
▼

대표
청구항
▼

이 특허에 인용된 특허 (6)

IPC 상위 출원인

과제정보

상세정보조회

원문조회

IPC 상세정보(version : 201201)

연구과제 성과물(0)

참여연구원의 다른 문헌(0)

처리중입니다.

잠시만 기다려주세요.

ScienceON Chatbot

연합인증

특허 상세정보

Reduced calorie beverage or food product and process and apparatus for making same

초록 ▼

대표청구항 ▼

이 특허에 인용된 특허 (6)

IPC 상위 출원인

과제정보

상세정보조회

원문조회

IPC 상세정보(version : 201201)

연구과제 성과물(0)

참여연구원의 다른 문헌(0)

처리중입니다.

잠시만 기다려주세요.

초록
▼

대표
청구항
▼