Curcumin infused milk beverage and a process for the preparation thereof 机翻标题: 暂无翻译,请尝试点击翻译按钮。

公开号/公开日
US2018055787 A1 2018-03-01 [US20180055787] / 2018-03-01
申请号/申请日
2016US-15252919 / 2016-08-31
发明人
MISRA SRIKUMAR;
申请人
MISRA SRIKUMAR;
主分类号
IPC分类号
A23C-009/156A23L-002/56A23L-002/58A61K-031/12
摘要
(US20180055787) A Curcumin infused milk beverage composition comprising 0.05% to 0.15% alkalized Curcumin, standardized milk with fat, sugar and stabilizing agents, wherein the pH of resultant composition is maintained at 6.8.
机翻摘要
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地址
代理人
代理机构
;
优先权号
2016US-15252919 2016-08-31
主权利要求
(US20180055787) 1. A Curcumin infused milk beverage composition comprising 0.05% to 0.15% alkalized Curcumin, standardized milk with fat, sugar and stabilizing agents characterized in that the pH of resultant composition is maintained to be greater than 6.4 but less than 7. 2. The milk beverage composition as claimed in claim 1 wherein said milk beverage also comprises a flavoring agent and one or more coloring agents. 3. The milk beverage as claimed in claim 1 wherein said alkalized Curcumin is prepared by adding a 50% Disodium Phosphate solution to a 5% to 15% solution of 95% pure Curcumin with particle size of 125 micrometers in hot water at 55 degrees Celsius and calibrating the resulting solution to the pH 6.8. 4. The milk beverage as claimed in claim 1 wherein said standardized milk is maintained at a temperature of 6 to 8 degree Celsius. 5. The milk beverage as claimed in claim 1, wherein said stabilizing agents is a mixture of natural linear polysaccharide comprising at least Carrageenan. 6. The milk beverage as claimed in claim 2, wherein said flavoring agent is selected from a group consisting of cocoa powder, vanilla flavor, strawberry flavor, peach flavor, mango flavor, caramel flavour and Kesar Badam flavour. 7. The milk beverage as claimed in claim 5 wherein said natural linear polysaccharide content is kept at 0.34% to 0.58% wt/wt of the beverage. 8. The milk beverage as claimed in claim 1 wherein said coloring agents include Beta-carotene and natural coloring pigments. 9. A process of preparing a Curcumin infused milk beverages comprising the steps of: a. adding standardized milk at a temperature of 6 to 8 degree Celsius into a product mixing tank.   b. adding an alkalized Curcumin solution, and a mixture of sugar and Carrageenan into a product mixing tank, wherein the quantity of sugar and Carrageenan are in the ratio of 10:1.   c. mixing for 5 minutes with continuous agitation.   d. transferring the final batch of the product to a Ready Beverage tank.   e. adding flavour and colors to the Ready Beverage tank and mixing with continuous agitation.   f. processing the mixture at 140 degrees Celsius for 4 seconds with 250/50 bar upstream homogenization. 10. The process of preparing a Curcumin infused milk beverage as claimed in claim 9, wherein said standardized milk is maintained at a temperature of 6 to 8 degree Celsius. 11. The process of preparing a Curcumin infused milk beverage as claimed in claim 9, wherein said mixture of sugar and Carrageenan is a dry mixture prepared by adding sugar and Carrageenan at a ratio of 10:1 and mixing through a blender. 12. The process of preparing a Curcumin infused milk beverage as claimed in claim 9, wherein said alkaline Curcumin solution with particle size of 125 micrometers is calibrated to a concentration of 0.5% to 0.15% and a pH of 6.8. 13. A manufacturing process for preparing a Curcumin infused milk beverage comprising the steps of: a. taking a batch of 9000 kg milk at 4 to 8 degree Celsius into a product mixing tank and standardize milk to have a specific fat content.   b. preparing an alkalized Curcumin solution with particle size of 125 micrometers and a dry mixture of ten parts sugar and one part Carrageenan.   c. recirculation of the standardized milk through a blender.   d. selecting PHE in Chilling profile and giving set point of 6 to 15 degree Celsius.   e. adding the dry mixture of sugar and Carrageenan through a blender.   f. mixing the batch for 5 to 10 minutes with continuous agitation.   g. adding remaining sugar through Blender as per batch card.   h. adding alkalized Curcumin solution through a blender.   i. transferring the final batch of the product to a Ready Beverage tank.   j. adding color and Flavoring agents and mixing properly for 20 minutes.   k. processing at 140 degrees Celsius for 4 seconds with 250/50 bar upstream homogenization.   l. packaging the beverage through aseptic packaging. 14. The process of preparing a Curcumin infused milk beverage as claimed in claim 13, wherein said standardized milk is maintained at a temperature of 6 to 8 degree Celsius. 15. The process of preparing a Curcumin infused milk beverage as claimed in claim 13, wherein said mixture of sugar and Carrageenan is a dry mixture prepared by adding sugar and Carrageenan at a ratio of 10:1 and mixing through a blender. 16. The process of preparing a Curcumin infused milk beverage as claimed in claim 13, wherein said alkaline Curcumin solution is calibrated to a concentration of 0.5% to 0.1.5% and a pH of 6.8. 17. The milk beverage as claimed in claim 1, wherein said Standardized Milk is having a concentration of up to 3.4% Fat and 9.53% solids-not-fat (SNF).
法律状态
(US20180055787) LEGAL DETAILS FOR US2018055787  Actual or expected expiration date=2036-08-31    Legal state=ALIVE    Status=PENDING     Event publication date=2016-08-31  Event code=US/APP  Event indicator=Pos  Event type=Examination events  Application details  Application country=US US15252919  Application date=2016-08-31  Standardized application number=2016US-15252919     Event publication date=2016-08-31  Event code=US/EXMR  Event type=Administrative notifications  USPTO Examiner Name Primary Examiner: BORI, IBRAHIM D    Event publication date=2016-08-31  Event code=US/ART  Event type=Administrative notifications  USPTO Art Group  ART=1629     Event publication date=2016-08-31  Event code=US/DK  Event type=Examination events  Attorney Docket Number Docket Nbr: 4486-102    Event publication date=2016-08-31  Event code=US/CUST  Event type=Examination events  Attorney/Agent Customer Number Customer Nbr: 6449    Event publication date=2016-08-31  Event code=US/SMALL  Event type=Administrative notifications  Appl Has Filed a Verified Statement of Micro to Small Entity Status Business Entity Status: SMALL    Event publication date=2016-08-31  Event code=US/AIA  Event type=Administrative notifications  First Inventor File Indicated:  AIA=Yes     Event publication date=2016-08-31  Event code=US/APST  Event indicator=Pos  Event type=Examination events  PAIR Application Status    Event publication date=2016-08-31  Event code=US/DISCSEF  Event type=OAI  Electronic Information Disclosure Statement    Event publication date=2016-08-31  Event code=US/APE  Event type=Corrections  Preliminary amendments    Event publication date=2016-08-31  Event code=US/PTARDY  Event indicator=Pos  Event type=Examination events  Patent Term Adjustment - Ready for Examination    Event publication date=2016-08-31  Event code=US/IDS  Event type=Examination events  Event type=OAI  Information Disclosure Statement Filed    Event publication date=2016-08-31  Event code=US/ENT  Event type=Administrative notifications  Entity Status Set to Undiscounted    Event publication date=2016-09-12  Event code=US/SMALL  Event type=Administrative notifications  Appl Has Filed a Verified Statement of Micro to Small Entity Status    Event publication date=2016-09-13  Event code=US/APPFILEREC  Event type=Administrative notifications  Event type=OAO  Filing Receipt    Event publication date=2016-09-26  Event code=US/POAC  Event type=Change of name or address  Change in Power of Attorney (May Include Associate POA)    Event publication date=2016-10-26  Event code=US/DOCK  Event indicator=Pos  Event type=Examination events  Case Docketed to Examiner    Event publication date=2017-01-22  Event code=US/RESTREQ  Event type=Examination events  Event type=Corrections  Event type=OAO  Restriction/Election Requirement    Event publication date=2017-03-27  Event code=US/ELC  Event type=Examination events  Event type=OAI  Response to Election / Restriction Filed    Event publication date=2017-04-03  Event code=US/CTNF  Event type=Examination events  Event type=OA  Event type=OAO  Non-Final Rejection    Event publication date=2017-06-22  Event code=US/INVSUM  Event type=Examination events  Event type=OAI  Event type=INT  Interview Summary- Applicant Initiated    Event publication date=2017-07-10  Event code=US/CTNFR  Event type=Examination events  Event type=OAI  Response after Non-Final Action    Event publication date=2017-10-13  Event code=US/DOCK  Event indicator=Pos  Event type=Examination events  Case Docketed to Examiner    Event publication date=2018-01-08  Event code=US/EXET  Event type=Examination events  Event type=OAO  Event type=INT  Interview Summary - Examiner Initiated - telephonic    Event publication date=2018-01-08  Event code=US/CTNF  Event type=Examination events  Event type=OA  Event type=OAO  Non-Final Rejection    Event publication date=2018-02-01  Event code=US/CTNFR  Event type=Examination events  Event type=OAI  Response after Non-Final Action    Event publication date=2018-03-01  Event code=US/A1  Event type=Examination events  Application published  Publication country=US  Publication number=US2018055787  Publication stage Code=A1  Publication date=2018-03-01  Standardized publication number=US20180055787     Event publication date=2018-03-01  Event code=US/PGPUBN  Event indicator=Pos  Event type=Examination events  Event type=OAO  PG-Pub Issue Notification
专利类型码
A1
国别省市代码
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