Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.

Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

A method for preparing a filtered beverage includes filtering a raw beverage using a cross-flow ultrafiltration device to produce a solids fraction and a liquid fraction; heating the solids fraction to a temperature of 60° C. or greater to produce a pasteurized solids fraction; microfiltering the liquid fraction through a microfilter having a size cut-off of 1 μm or smaller to produce a microfiltered liquid fraction; and combining the pasteurized solids fraction and the microfiltered liquid fraction to result in the filtered beverage.

The present specification discloses a composition for preventing or improving intrinsic aging comprising, as an active ingredient, any one of paeoniflorin or a salt, isomer, hydrate or solvate thereof; and albiflorin or a salt, isomer, hydrate or solvate thereof. Intrinsic aging is one of the natural phenomena occurring with aging, unlike photoaging caused by UV, which is a type of extrinsic aging. The paeoniflorin or albiflorin of the present disclosure is useful for those who want to delay aging and maintain beauty. Accordingly, the paeoniflorin or a salt, isomer, hydrate or solvate thereof; and the albiflorin or a salt, isomer, hydrate or solvate thereof of the present disclosure have the advantage of being capable of being utilized in various forms such as cosmetics, functional health foods, etc.

The present invention pertains to a new packaged, heat-treated beverage preparation having a pH in the range of 2.0-4.7. The invention furthermore relates to a method of producing a packaged, heat-treated beverage preparation and to different uses of the packaged, heat-treated beverage preparation.

Production of orange juice is described. Raw orange juice is ultrafiltrated in an ultrafilter, thereby obtaining a retentate and a permeate. Only the retentate is pasteurized in a pasteurizer. The pasteurized retentate and the permeate is mixed in a mixing unit. A minimization of enzymes and microorganisms is thereby obtained in the orange juice.

Production of orange juice is described. Raw orange juice is ultrafiltrated in an ultrafilter, thereby obtaining a retentate and a permeate. Only the retentate is pasteurized in a pasteurizer. The pasteurized retentate and the permeate is mixed in a mixing unit. A minimization of enzymes and microorganisms is thereby obtained in the orange juice.

A sterile carbonated beverage filling system includes a beverage sterilizing section which sterilizes a raw material liquid to prepare a sterilized beverage, a beverage cooling section which cools the sterilized beverage, a carbonated beverage producing section which injects carbonic acid gas into the sterilized beverage to prepare a sterile carbonated beverage, and a carbonated beverage filling section which fills the sterile carbonated beverage into a bottle. The beverage sterilizing section, the beverage cooling section, the carbonated beverage producing section, and the carbonated beverage filling section are connected by a beverage supply pipeline. The carbonated beverage filling section and the beverage supply pipeline each include a rotary machine, and a boundary surface between a rotating body and a non-rotating body of the rotary machine is sealed with sterile water or sterile air.