289results about How to "Increase body" patented technology

PCT No. PCT/IE97/00002 Sec. 371 Date Jul. 10, 1998 Sec. 102(e) Date Jul. 10, 1998 PCT Filed Jan. 10, 1997 PCT Pub. No. WO97/25483 PCT Pub. Date Jul. 17, 1997An ice composite body has an inner ice core covered by a protective outer armor layer. Thermal insulation is provided between the inner core and the outer armor layer. Refrigeration is accomplished by a system of conduits for refrigerant are located within the body. The insulation and the refrigeration are adapted to maintain the ice core in a frozen condition relative to the ambient temperature. The base of the body cavity can be in direct contact with the water bed such that the ice core is freeze bonded to an advancing ice front in the water bed. The ice composite body provides structures of equal or greater strength than equivalent structures using conventional materials.

Dairy or non-diary based fortified carbonated beverage solutions that supply essential nutrients in the human diet. The solution contains per 354 ml, calcium, magnesium and potassium ions in the form of salts and optionally vitamins A, D, C, lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers, flavors and carbonation can also be added to enhance flavor, taste, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using carbonation to reduce bacterial counts and reduce degradation of essential nutrients in milk-based beverages with or without pasteurization is also disclosed.

Enhancing dynamic code. A method includes obtaining one or more first data structures defining constructs in a body of dynamic language source code. From the one or more first data structures, identifier information is extracted for one or more of the defined constructs. Knowledge about the constructs is augmented. Using the identifier information and augmented knowledge, metadata about the body of the dynamic language source code is generated. The generated metadata is represented as a symbol table. The body of dynamic language source code is visually enhanced based on the symbol table structure.

Coated abrasive articles comprise a backing and an abrasive layer, wherein at the abrasive layer comprises a reaction product of components comprising polyfunctional acrylate, alicyclic polyepoxide, and aromatic polyepoxide having an average epoxy functionality of at least 2.5.

An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage may contain an additive which provides energy generation enhancement. The carbonated protein beverage is heat treated to inactivate microbes in the presence of the carbonation. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

A battery carrier for an electric motor vehicle is disclosed having a trough for receiving at least one battery. The trough is produced in the form of a formed sheet-metal component deep-drawn from a hardenable steel material with a base and walls arranged at an angle to the base. The load paths arising in the trough are hardened locally, and/or connecting points for struts arranged in the trough are hardened locally.

A multi-functional yoga brick comprises a multi-sectional holding portion at a middle section thereof. The holding portion has a shape of “8”, or a round shape or an elliptical shape. The holding portion has a through hole or no through hole. The holding portion has a plurality of layers. The multi-functional yoga brick is an elastic body. The multi-functional yoga brick is made of elastic plastics or rubber or injected plastic material. The user has a better balance in exercise and can support effectively so as to expand the body.

The invention relates to an ageing sweet-white wine and a brewing process of the ageing sweet-white wine, belonging to the technical field of brewing of wines. The physicochemical indexes of the ageing sweet-white wine disclosed by the invention are as follows: the content of reducing sugar is 80-90 g/L; the total acidity is 7.0-8.5 g/L; the alcoholic strength is 10.0-12.0%vol; the content of free sulphur dioxide is 30-45 mg/L; the total content of sulphur dioxide is less than or equal to 250 mg/L; the content of volatile acid is less than or equal to 1.0 g/L. The brewing process of the ageing sweet-white wine disclosed by the invention comprises the following steps of: (1) finely selecting grapes and removing stems; (2) crushing; (3) technically dividing; (4) centrifuging and clarifying at low temperature; (5) fining at low temperature, and filtering; (6) ageing by using an oak barrel; (7) blending and mixing; (8) fining for the second time, and filtering; (9) coldly processing stability; (10) sterilizing and filtering; (11) filling finished goods; (12) storing in a bottle. The ageing sweet-white wine disclosed by the invention is full-bodied in fragrance, graceful, lasting and plump in mouth feel; the brewing process of the ageing sweet-white wine disclosed by the invention is simple, scientific and convenient to operate; the production cost can be effectively reduced; the scale production of high-end sweet-white wines is realized.

The invention relates to a stewed beef sauce bag and a preparation method thereof. The stewed beef sauce bag is prepared from the following raw materials in parts by weight: 30-35 parts of palm oil, 5-10 parts of refined beef lard, 10-15 parts of fresh beef, 8-10 parts of ginger, 15-20 parts of raw onion, 10-15 parts of raw garlic, 3-5 parts of dry yellow soybean sauce, 5-7 parts of soy sauce, 4-5 parts of table salt, 1-1.5 parts of white granulated sugar, 2-2.5 parts of monosodium glutamate, 1-1.5 parts of hot pepper powder, 0.2-0.3 part of star aniseed powder, 0.2-0.3 part of cassia bark powder, 0.3-0.4 part of pepper powder, 0.5-0.6 part of yeast extract, 0.5-0.6 part of HVP (Hydrolyzed Vegetable Protein), 1.5-2 parts of beef cream essence, 1-1.5 parts of hot reaction beef powder and 0.2-0.3 part of shallot oily essence. Due to the adoption of the sauce bag, the kitchen flavor characteristic can be displayed, and the requirement on the shelf life of industrial foods is met simultaneously.

The invention discloses a method for preparing a spirit flavoring spirit or a spirit flavoring liquor mainly aroma through liquid state fermentation and biological esterificaiton by using wastes produced from solid fermentation spirit production as culture mediums of composite bacteria. The composite bacteria comprise clostridium butyricum with a bacteria number of SICC1. 91, clostridium koseri with a bacteria number of SICC1. 13 and clostridium barati with a bacteria number of SICC1. 2; the composite bacteria fermentation mediums comprise yellow water, tail water, lees solution and pot-bottom water with a weight ratio of 7-8: 0. 5-1: 0. 5-1: 0. 5-1. Sodium acetate 1. 5and dibasic potassium phosphate 0. 04are added in the mixture solution, and ammonium bicarbonate is added to adjust pH value to 6. 5-7. 0, 95 degree ethanol 2 0s added after sterilization, then the mixture solution is sterilized at temperature 105 DEG C for 20min. The invention solves the pollution problem of the wastes to the water environment from the solid spirit production process. The added spirit body is more coordinate, which prevents the defect that the addition of monomer product easily generates float fragrant flavor. The spirit has strong nature feeling, and the recovered bacterial sludge and other residual nutritive matters can be recycled in the fermentation process and avoid secondary environment pollution.

A bed panel structure contains a body including two bed frames and the two bed frames are a left bed frame and a right bed frame. Each bed frame has a plurality of rods defined between an outer support and an inner support, and each inner support has a plurality of through holes and plural screwing orifices, each outer support has a plurality of notches corresponding to the plurality of through holes so that each end of a respective one of a plurality of shafts is retained in each notch via each through hole, and a respective one of a plurality of C-shaped retainers connects with each screwing orifice of the inner supports, thus assembling the body.

The present invention discloses boletus edulis Maillard flavor peptide and a preparation method thereof. The boletus edulis Maillard flavor peptide is prepared by the following step: carrying out enzymatic hydrolysis treatment on treated fresh boletus edulis or the remained leftover bits and pieces of the boletus edulis after processed; carrying out ultrafiltration enrichment of the flavor peptide, carrying out Maillard reaction, concentration and spraying drying, and obtaining the boletus edulis Maillard flavor peptide. The prepared boletus edulis Maillard flavor peptide is strong in fresh flavor, has a natural flavor, can effectively enhance mellowness and delayed permeation property of seasonings and food, and is an ideal food additive and freshener. The boletus edulis Maillard flavor peptide can be used as an additive for puffed food, instant food and meat products, and can be used as a basic raw material for new natural compound seasonings. The boletus edulis Maillard flavor peptide has good development prospects.

The invention discloses a compound raspberry wine provided with a biological effect and a production method thereof. The compound raspberry wine is prepared from the following berries by weight: 30%-35% of red raspberries, 20%-25% of black raspberries, 30%-35% of black mulberries, 5%-10% of black currants and 4%-7% of wolfberries. The production method comprises the following steps: weighing and cleaning the berries; mixing the berries and freezing the berries at a low temperature; filling a fermentation tank with carbon dioxide; heating and coldly soaking the burst mixed berries; fermenting and mixing with sugar; terminating fermentation; naturally subsiding and separating; feeding clarifying agents and separating; removing particle impurities in clarified wine, regulating the concentration of sulfur dioxide and obtaining qualified wine products through a membrane filtering machine. According to the invention, the berry raw materials and weight ratio thereof are reasonably combined, so that not only are the compositions of functional ingredients in the wine products enriched, and the taste characters of the products are improved, but also fermentation berries and wine can be protected from being infected by aerobic bacteria, therefore, the safety of fruits and wine is ensured.

A synthetics rules creation processor or portal recognizes correlations between vehicle data and conditions, corporate knowledge and memory, company proprietary information, vehicle location, customer reported symptoms, and vehicle electronic control module fault codes. The synthetics rule creation processor or portal generates synthetic rules based on the correlations. A synthetic fault processor or synthetics engine compares current vehicle data and conditions, vehicle location, customer reported symptoms, and fault codes against the synthetic rules. The fault processor or synthetics engine generates synthetic fault codes based upon matching comparisons. The at least one synthetic fault code, along with an action plan, thereafter becomes part of a vehicle health report.

An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage has been heat treated to inactivate microbes in the presence of the carbonation which is used to provide taste and mouth feel for the drink. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

A process for producing a soy milk which involves adding a solidifying agent to a soy milk employed as the starting material, homogenizing the mixture, directly heating instantaneously with steam and then homogenizing again. The thus obtained soy milk has a body taste and is in the form of a liquid with a low viscosity. When heated, it is never solidified again. Therefore, this soy milk is appropriately usable in additives for pastry or bread doughs, fillings such as creams, materials for fermented food products, materials for drinks, materials for ice creams, materials for desserts, materials for fish paste products, materials for prepared foods, etc.