Multi-phase food & beverage
First Claim
1. A method of making, combining, and using a multi-phase or multi-category food mixture for quick, medium, slow ingredient releasing and a food mix made thereof, the improvement comprises at least 2 of:
- a) a liquid phase, wherein said liquid phase comprising total mineral and sugar osmolality≦
350 mOsm, preferably≦
300 mOsm, pH≅
3.5-8.2, particularly pH≈
4.0-7.5, sweeteners≦
7 wt %, alcohol≦
3 wt %, NaCL≦
1 wt %, 15% by calorie complex carbohydrate, chemical additive≦
0.5 wt %, or a mixture thereof, wherein said liquid is below or close to referred normal human body composition for reducing thirsty, acid, or glucose frustration after consumption, b) an air phase, wherein said air phase comprising an aroma or aromatic air, forest air, ocean air, glass air, winery air, grandmother'"'"'s house smell, inert gas, ozone, anion, or iron element, nitrate. N2O2, CO2, atmosphere air, evaporation of essential oil, ether or alcohol, or a gas capable of releasing a smell when the pressure on said gas phase is released, or when the temperature of said product is rising, or when the product is chewed. c) a solid phase comprising natural fiber in a proportion of 10-37 grams/2,000 calories and no artificial fiber, trans fat, hydrogenated vegetable oil, or hydrolyzed vegetable protein, d) a solid phase having at least one chamber, or one fissure, being capable of holding an air or liquid phase so that a smell is released or a voice is created when said chamber or fissure is chewed, opened, or pressed, or when there is a material flowing through said fissure or chamber, e) a solid phase containing an inclusion of a solid, an air or a liquid, wherein said air or liquid is frozen to form a solid to be coated or rotated as a core for obtaining a shell made of protein, fat, carbohydrate, edible adhesive material, gum, or a mixture thereof, wherein said air or liquid will regain capacity of flowing in a consumable temperature, f) a motion solid, which is pre-curled, or pre-tighten, or has an uneven gravity center so that when a liquid is added, said solid will extend, inflate, or rotate to perform a motion, whereby said phases or categories work together to provide enriched sensory experience, satiety satisfaction, flattened ingredient release, improved human body fluid and weight control, or a mixture thereof as a stereo food capable of holding multi-axes or systems.
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Accused Products
Abstract
A method of making, combining, and using a balanced multi-phase food mixture and a multi-phase beverage made thereof is incorporated into carbonated herb beverage, aerated tea, fast fermented grain drink, amino acid flavored beverage, alcohol soaked cocktail drink, and aerated vegetable beverage. The liquid phase comprises total small molecular mineral and sugar up to 350 mOsm, pH 3.5-7.8, sweetener up to 7 wt %, alcohol up to 3 wt %, protein up to 30 wt %, fiber 20-37 gram per 2000 calories, at least 30% of calories are derived from complex carbohydrate, and up to 5% by volume gas, which will release a meaningful smell when being consumed. The solid phase includes at least 10% by weight plant mix, complex carbohydrate, protein, fat, and a combination thereof The beverage is natural and balanced referred to physiological body composition for normalizing body composition and fluid metabolism toward optimal body fitness with increased sensory experience and satiety.
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Citations
20 Claims
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1. A method of making, combining, and using a multi-phase or multi-category food mixture for quick, medium, slow ingredient releasing and a food mix made thereof, the improvement comprises at least 2 of:
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a) a liquid phase, wherein said liquid phase comprising total mineral and sugar osmolality≦
350 mOsm, preferably≦
300 mOsm, pH≅
3.5-8.2, particularly pH≈
4.0-7.5, sweeteners≦
7 wt %, alcohol≦
3 wt %, NaCL≦
1 wt %, 15% by calorie complex carbohydrate, chemical additive≦
0.5 wt %, or a mixture thereof, wherein said liquid is below or close to referred normal human body composition for reducing thirsty, acid, or glucose frustration after consumption,b) an air phase, wherein said air phase comprising an aroma or aromatic air, forest air, ocean air, glass air, winery air, grandmother'"'"'s house smell, inert gas, ozone, anion, or iron element, nitrate. N2O2, CO2, atmosphere air, evaporation of essential oil, ether or alcohol, or a gas capable of releasing a smell when the pressure on said gas phase is released, or when the temperature of said product is rising, or when the product is chewed. c) a solid phase comprising natural fiber in a proportion of 10-37 grams/2,000 calories and no artificial fiber, trans fat, hydrogenated vegetable oil, or hydrolyzed vegetable protein, d) a solid phase having at least one chamber, or one fissure, being capable of holding an air or liquid phase so that a smell is released or a voice is created when said chamber or fissure is chewed, opened, or pressed, or when there is a material flowing through said fissure or chamber, e) a solid phase containing an inclusion of a solid, an air or a liquid, wherein said air or liquid is frozen to form a solid to be coated or rotated as a core for obtaining a shell made of protein, fat, carbohydrate, edible adhesive material, gum, or a mixture thereof, wherein said air or liquid will regain capacity of flowing in a consumable temperature, f) a motion solid, which is pre-curled, or pre-tighten, or has an uneven gravity center so that when a liquid is added, said solid will extend, inflate, or rotate to perform a motion, whereby said phases or categories work together to provide enriched sensory experience, satiety satisfaction, flattened ingredient release, improved human body fluid and weight control, or a mixture thereof as a stereo food capable of holding multi-axes or systems. - View Dependent Claims (4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20)
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2. A method of making, combining, and using a multi-phase or multi-category food mixture for quick, medium, slow ingredient releasing and a product made thereof is a multi-phase beverage or drink.
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3. A method of making, combining, and using a food mixture and a beverage made thereof is osmolality and pH balanced, comprises:
total mineral and sugar osmolality≦
350 mOsm;
preferably≦
300 mOsm, pH≅
3.5-8.2;
particularly pH≈
4.0-7.8, sweeteners≦
7 wt %, alcohol≦
3 wt %, NaCL≦
1 wt %, chemical additive≦
1%, complex carbohydrate≧
15% by calorie, or a mixture thereof, preferably with 0.1-10 wt % amino acid, total water soluble small molecular≦
12 wt %, fiber≈
10-37 g per 2000 calories for reducing hypertonic, pH, or glycemia frustration after consumption, and for helping physiological body fluid and composition control.
Specification