-
公开(公告)号：US20100021582A1
公开(公告)日：2010-01-28
申请号：US12457179
申请日：2009-06-03
Applicant: Tae-Gook Kwon
Inventor： Tae-Gook Kwon
Abstract: The present invention relates to a bubbled foamy drink which is provided by applying a bubbling engineering process to various functional foods, particularly, fermented foods supplied using various fermentation techniques, that have functions to control the activation of bioregulatory functions in view of biological defense and physical rhythm control and preventive medicine in lives, including humans.The bubble drink is produced by applying a cold bubbling process to bioavailable food materials, based on bubbling engineering technology, to design and manipulate formation reactions of foam in a creative and easy manner. The bubble drink is suitable for drinking, and is characterized in that a foamy structure can be easily obtained at ambient pressure and temperature, a flow of materials can be intentionally manipulated, which is an inherent characteristic of foam, and unit processes can be varied during in-line automatic production, which is a characteristic of modern industry, without involving considerable additional expense.
Abstract translation: 泡沫泡沫饮料本发明涉及通过将各种功能性食品，特别是使用各种发酵技术提供的发酵食品应用起泡工程方法提供的鼓泡泡沫饮料，其具有考虑到生物防御和物理性质的功能来控制生物调节功能的活化 节律控制和预防医学在生命，包括人类。 泡沫饮料是通过将冒泡过程应用于生物可利用的食品材料，基于起泡工程技术，以创造性和容易的方式设计和操纵泡沫的形成反应而生产的。 气泡饮料适用于饮用，其特征在于，在环境压力和温度下可以容易地获得泡沫状结构，可以有意地操纵材料流，这是泡沫的固有特性，单位过程可以在 在线自动生产，这是现代工业的特点，没有涉及相当多的额外费用。
-
公开(公告)号：US20100233316A1
公开(公告)日：2010-09-16
申请号：US12205071
申请日：2008-09-05
Applicant: Tae-Gook KWON
Inventor： Tae-Gook KWON
Abstract: The present invention relates to a bubbled foamy drink which is provided by applying a bubbling engineering process to various functional foods, particularly, fermented foods supplied using various fermentation techniques, that have functions to control the activation of bioregulatory functions in view of biological defense and physical rhythm control and preventive medicine in lives, including humans.The bubble drink is produced by applying a cold bubbling process to bioavailable food materials, based on bubbling engineering technology, to design and manipulate formation reactions of foam in a creative and easy manner. The bubble drink is suitable for drinking, and is characterized in that a foamy structure can be easily obtained at ambient pressure and temperature, a flow of materials can be intentionally manipulated, which is an inherent characteristic of foam, and unit processes can be varied during in-line automatic production, which is a characteristic of modern industry, without involving considerable additional expense.
Abstract translation: 泡沫泡沫饮料本发明涉及通过将各种功能性食品，特别是使用各种发酵技术提供的发酵食品应用起泡工程方法提供的鼓泡泡沫饮料，其具有考虑到生物防御和物理性能来控制生物调节功能活化的功能 节律控制和预防医学在生命，包括人类。 泡沫饮料是通过将冒泡过程应用于生物可利用的食品材料，基于起泡工程技术，以创造性和容易的方式设计和操纵泡沫的形成反应而生产的。 气泡饮料适用于饮用，其特征在于，在环境压力和温度下可以容易地获得泡沫状结构，可以有意地操纵材料流，这是泡沫的固有特性，单位过程可以在 在线自动生产，这是现代工业的特点，没有涉及相当多的额外费用。
-
公开(公告)号：US20090263487A1
公开(公告)日：2009-10-22
申请号：US12457180
申请日：2009-06-03
Applicant: Tae-Gook Kwon
Inventor： Tae-Gook Kwon
CPC classification number: A23L2/54
Abstract: A bubble drink as a health food, which is produced by imparting a catalytic function for gas escaping to an adsorptive fine food powder to allow the fine food powder to be dispersed in a colloidal solution reverse vessel, and reacting the dispersion with a gas-saturated solution to generate foam (a bubbling engineering process), whereby the food is converted into foam having a three-state composite structure of gas, liquid and solid states suitable to be ingested within a digestive system.
Abstract translation: 作为保健食品的泡泡饮料，其通过赋予吸附精细食品粉末的气体逸出的催化功能而生成，以使细粉末分散在胶体溶液反向容器中，并使该分散体与气体饱和 产生泡沫的溶液（鼓泡工程方法），由此将食物转化为泡沫，其具有适于摄入消化系统内的气体，液体和固体状态的三态复合结构。
-
-
Search Results
3
records
(took 0.038 seconds)
