Patent Alerts - July 1999 - Just Drinks
Join Our Newsletter - Get important industry news and analysis sent to your inbox – sign up to our e-Newsletter here
X

Patent Alerts – July 1999

29 Jul 1999

Melon juice Author: Procter and GambleCo. (Borlinghaus A.H., Fischer C.M., Wessing M.K.) Patent Type: PCT Patent Application WO 99/13740 En:en Priority data:(European Patent Office) (12.9.97) Filing date: 28.8.98 See published patent document forDesignated Contracting States. (saan: 493995)

Melon juice

Author: Procter and GambleCo. (Borlinghaus A.H., Fischer C.M., Wessing M.K.)
Patent Type: PCT Patent Application WO 99/13740 En:en Priority data:(European Patent Office) (12.9.97) Filing date: 28.8.98 See published patent document forDesignated Contracting States. (saan: 493995)

Abstract: A melon juiceconcentrate is disclosed that may be used in production of melon-based beverages. Thesebeverages often have an undesirable cucumber flavour, but this is said to be absent frombeverages manufactured according to the invention. A liquid slurry of melon extract isprepared. This is adjusted by addition of citric acid to a pH of 4 or below, and treatedwith a pectinase enzyme. The enzyme-treated slurry is clarified by filtration to give aclear liquid, which is concentrated by heating. All process steps are performed underconditions that maintain the oxygen content of the slurry and liquids below 4 ppm. Thismay be achieved either by injection of nitrogen into all equipment open to the environment(a nitrogen blanket), or by using so-called bottom-fill equipment. The process steps andequipment are conventionally available, and are thus relatively inexpensive.


Beer production facility withseparator device

Author: Hrch. HuppmannGmbH (Lenz A., Herrmann H., Vollhals B.)
Patent Type: PCT Patent Application WO 99/13048 De:en Priority data:(Germany) (11.9.97) Filing date: 21.8.98 See published patent document for DesignatedContracting States. (saan: 495894)

Abstract: Equipment forproducing beer is described. During production of beer, liquid intermediate products aregenerated that contain particles of raw material. These particles must be removed to avoidcloudiness in the beer. A separator device is disclosed through which some or all theintermediate products can be fed. The separator device contains filters for removal of theparticles.


Process for preparing a gingko leaftea

Author: Choi S.C.
Patent Type: United States Patent 5 888 571 En:en Priority data:(Republic of Korea) (30.7.96) Filing date: 21.7.97 (saan: 494434)

Abstract: Gingko leafextracts are believed to have a beneficial affect on the health of the consumer. However,gingko leaves have a bitter taste and also contain 2-hexenal compounds, which have ananti-viral and anti-bacterial action but are toxic. This patent describes a method forproducing a gingko leaf powder, which can be used to make tea. The bitter and toxiccomponents are removed by roasting the leaves and purging them with nitrogen. The leavesare pulverized and packed into tea bags.


Green tea beverage

Author: Meiji Seika KaishaLtd (Horii K., Terauchi M.)
Patent Type: Japanese Patent Application 10-234301 Ja:en Filing date:27.2.97 (saan: 495796)

Abstract: A canned greentea drink with enhanced superoxidase dismutase activity is produced by adding powderedgreen tea to the green tea beverage at a rate of 0.3 minimum to less than 10.0%. Theparticle size of the powdered green tea is 0.4-200 microns. The green tea beverage alsocontains polyphenols and polyphenol oxidase. A pH-adjusting substances and flavourings areadded together with nutrients, sweeteners and an antioxidant.


Rum-punch

Author: Taylor A.
Patent Type: European Patent Application 0 896 054 En:en Priority data:(Germany) (8.7.97) Filing date: 2.7.98 See published patent document for DesignatedContracting States. (saan: 495596)

Abstract: Rum punchescontaining wine and/or fruit juices can have a very high alcohol content, and the rumflavour may not always blend well with the fruit flavours. A recipe for a rum fruit punchis disclosed, which reduces the alcohol content without impairing the flavour. The recipecomprises 20-25 %vol rum, 5-10 %vol fruit liqueur, approximately 3 %vol grenadine,approximately 3 %vol lemon juice (optional) and 15-25 %vol fruit nectar, the remainderbeing orange nectar.