PROCESS FOR MANUFACTURING AN INFUSIBLE BEVERAGE INGREDIENT
The present invention relates to a process for the manufacture of an infusible beverage ingredient, the process comprising the steps of: (a) providing unsweetened fruit pieces; (b) treating the fruit pieces so as to reduce their total sugar content by at least 35%; and then subsequently (c) drying t...
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| creator | JUBLOT, LIONEL BEINDORFF, CHRISTIAAN, MICHAËL COLLETT, JONATHAN, GEORGE KHALLOUFI, SEDDIK |
| description | The present invention relates to a process for the manufacture of an infusible beverage ingredient, the process comprising the steps of: (a) providing unsweetened fruit pieces; (b) treating the fruit pieces so as to reduce their total sugar content by at least 35%; and then subsequently (c) drying the fruit pieces to a moisture content of less than 30%, preferably to a moisture content of 0.1 to 10%, wherein step (b) of the process comprises a first centrifugation of the fruit pieces. |
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(b) treating the fruit pieces so as to reduce their total sugar content by at least 35%; and then subsequently (c) drying the fruit pieces to a moisture content of less than 30%, preferably to a moisture content of 0.1 to 10%, wherein step (b) of the process comprises a first centrifugation of the fruit pieces.</description><language>eng ; fre ; ger</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; COFFEE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; TEA ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161102&DB=EPODOC&CC=EP&NR=2884856B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161102&DB=EPODOC&CC=EP&NR=2884856B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JUBLOT, LIONEL</creatorcontrib><creatorcontrib>BEINDORFF, CHRISTIAAN, MICHAËL</creatorcontrib><creatorcontrib>COLLETT, JONATHAN, GEORGE</creatorcontrib><creatorcontrib>KHALLOUFI, SEDDIK</creatorcontrib><title>PROCESS FOR MANUFACTURING AN INFUSIBLE BEVERAGE INGREDIENT</title><description>The present invention relates to a process for the manufacture of an infusible beverage ingredient, the process comprising the steps of: (a) providing unsweetened fruit pieces; (b) treating the fruit pieces so as to reduce their total sugar content by at least 35%; and then subsequently (c) drying the fruit pieces to a moisture content of less than 30%, preferably to a moisture content of 0.1 to 10%, wherein step (b) of the process comprises a first centrifugation of the fruit pieces.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>COFFEE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>TEA</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLAKCPJ3dg0OVnDzD1LwdfQLdXN0DgkN8vRzV3D0U_D0cwsN9nTycVVwcg1zDXJ0dwUKuQe5uni6-oXwMLCmJeYUp_JCaW4GBTfXEGcP3dSC_PjU4oLE5NS81JJ41wAjCwsTC1MzJ0NjIpQAAHNQKNE</recordid><startdate>20161102</startdate><enddate>20161102</enddate><creator>JUBLOT, LIONEL</creator><creator>BEINDORFF, CHRISTIAAN, MICHAËL</creator><creator>COLLETT, JONATHAN, GEORGE</creator><creator>KHALLOUFI, SEDDIK</creator><scope>EVB</scope></search><sort><creationdate>20161102</creationdate><title>PROCESS FOR MANUFACTURING AN INFUSIBLE BEVERAGE INGREDIENT</title><author>JUBLOT, LIONEL ; BEINDORFF, CHRISTIAAN, MICHAËL ; COLLETT, JONATHAN, GEORGE ; KHALLOUFI, SEDDIK</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP2884856B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2016</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>COFFEE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>TEA</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>JUBLOT, LIONEL</creatorcontrib><creatorcontrib>BEINDORFF, CHRISTIAAN, MICHAËL</creatorcontrib><creatorcontrib>COLLETT, JONATHAN, GEORGE</creatorcontrib><creatorcontrib>KHALLOUFI, SEDDIK</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JUBLOT, LIONEL</au><au>BEINDORFF, CHRISTIAAN, MICHAËL</au><au>COLLETT, JONATHAN, GEORGE</au><au>KHALLOUFI, SEDDIK</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCESS FOR MANUFACTURING AN INFUSIBLE BEVERAGE INGREDIENT</title><date>2016-11-02</date><risdate>2016</risdate><abstract>The present invention relates to a process for the manufacture of an infusible beverage ingredient, the process comprising the steps of: (a) providing unsweetened fruit pieces; (b) treating the fruit pieces so as to reduce their total sugar content by at least 35%; and then subsequently (c) drying the fruit pieces to a moisture content of less than 30%, preferably to a moisture content of 0.1 to 10%, wherein step (b) of the process comprises a first centrifugation of the fruit pieces.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES COFFEE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS TEA THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PROCESS FOR MANUFACTURING AN INFUSIBLE BEVERAGE INGREDIENT |
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