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1. 发明申请

US20130078339A1 High Pressure Processing of Pathogenostat-Treated Food Articles 审中-公开
标题翻译：病原菌处理食品的高压加工
公开(公告)号：US20130078339A1
公开(公告)日：2013-03-28
申请号：US13245975
申请日：2011-09-27
申请人： Caitlin Elizabeth Trahan , Justin Wade Shimek , Kirin Basra , Kirsten O'Brien , Karim Nafisi-Movaghar
发明人： Caitlin Elizabeth Trahan , Justin Wade Shimek , Kirin Basra , Kirsten O'Brien , Karim Nafisi-Movaghar
IPC分类号： A23L3/3454 , B65D85/00 , A23L3/015
CPC分类号： A23L3/0155 , A23L3/3508 , A23L3/358
摘要： The disclosure relates to method of treating foodstuffs such as whole or cut vegetables or fruits or cuts of meat in a manner that reduces the load of human or other animal pathogens in the foodstuff, preferably without substantially altering its appearance, one or more of its organoleptic properties, or some combination of these. The method includes contacting the foodstuff with a pathogenostatic fluid such as an acidic solution, preferably at a reduced pressure, and thereafter subjecting the foodstuff to an HPP process. Foodstuffs treated in this manner can be packaged in the presence of the pathogenostatic fluid, in the presence of a sauce, or in the presence of substantially no liquid. Packaged foodstuffs treated as described herein exhibit beneficial properties, such as retention of taste, appearance, and texture and extended shelf life, relative to non-treated foodstuffs.
摘要翻译：本公开涉及以减少食品中人或其他动物病原体的负荷的方式处理食品如全部或切割蔬菜或水果或肉类的方法，优选不显着改变其外观，其一种或多种感官属性或这些的某些组合。该方法包括使食物与诸如酸性溶液的病原体流体（优选减压）接触，然后对食品进行HPP处理。以这种方式处理的食品可以在存在调味汁的情况下或在基本上不存在液体的情况下在病原体流体的存在下包装。如本文所述处理的包装食品相对于未经处理的食品表现出有益的性质，例如保留味道，外观和质地，延长保质期。

2. 发明申请

US20120064201A1 GALVANIC PACKAGE FOR FRUITS AND VEGETABLES AND PRESERVATION METHOD 有权
标题翻译：水果和蔬菜和保存方法的食品包装
公开(公告)号：US20120064201A1
公开(公告)日：2012-03-15
申请号：US12882437
申请日：2010-09-15
申请人： Karim Nafisi-Movaghar , Loren Druz
发明人： Karim Nafisi-Movaghar , Loren Druz
IPC分类号： B65B25/04 , C25D5/02 , C25D5/56 , B65D90/04 , C23C16/513 , C23C14/14 , C23C14/24 , C23C4/08 , A23B7/14 , B05D7/22
CPC分类号： B65D81/267 , A23B7/015 , A23B7/148 , A23L3/325 , A23L3/3436 , B65B7/16 , B65B25/041 , B65B31/00 , B65B55/00 , B65D51/244 , B65D81/2076 , B65D81/22 , B65D81/24 , B65D85/34 , C23C4/134 , C23C14/221 , C23C14/24 , C23C16/45525 , C23C16/50 , C25D5/10 , C25D5/50 , C25D5/56 , C25D7/00
摘要： A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals may be deposited electrolytically, by vacuum, autocatalytically, or by other methods. The metals are selected to create a galvanic reaction after the package is filled with a low pH food product and its associated liquids, juices, brine, etc. The package may extend the shelf-life of the food product contained therein, for example, by making metal ions available to the food product.
摘要翻译：通过在非金属基底的表面上使用具有不同电流活性的两种或更多种金属形成具有电化学功能的水果和蔬菜的包装。金属可以电解沉积，通过真空，自动催化或其它方法沉积。选择金属以在包装充满低pH食品及其相关液体，果汁，盐水等之后产生电流反应。包装可延长其中所含食品的保存期限，例如通过使金属离子可用于食品。

3. 发明申请

US20130184359A1 Processes for Extracting Colors from Hibiscus Plants 审中-公开
标题翻译：从木槿植物提取颜色的方法
公开(公告)号：US20130184359A1
公开(公告)日：2013-07-18
申请号：US13349646
申请日：2012-01-13
申请人： Karim Nafisi-Movaghar
发明人： Karim Nafisi-Movaghar
IPC分类号： A61K47/46 , A61K8/97 , A23L1/28 , A23L1/27
CPC分类号： A23L2/58 , A23L5/43 , A23L33/105 , B01D11/0242 , C09B61/00
摘要： Processes are provided for extracting color comprising anthocyanin and antioxidants from hibiscus flowers. Dried or wet flowers or flower particles are soaked in water to release color from the flowers. The released anthocyanin and antioxidants are suspended in water and separated from the solid components using centrifugation, filtration, water flotation, pressing, or any combination of separation techniques. The hibiscus color may be concentrated into a color concentrate and stabilized with a stabilizing agent, such as, for example, a sugar alcohol having a 2 to 12 carbon backbone, at a pH value in the range of about 2 to about 6. Residual hibiscus color in the solid hibiscus components may be collected by mixing the components with water and then separating the residual hibiscus color using any one or more separation techniques. The residual hibiscus color may also be concentrated and stabilized with the hibiscus color or the color concentrate.
摘要翻译：提供了从芙蓉花提取包括花青素和抗氧化剂的颜色的方法。干或湿的花或花颗粒浸泡在水中以从花中释放颜色。将释放的花青素和抗氧化剂悬浮在水中，并通过离心，过滤，水浮选，压制或任何分离技术的组合从固体组分中分离出来。芙蓉颜色可以浓缩成色浓缩物并用稳定剂稳定，例如具有2至12个碳骨架的糖醇，pH值在约2至约6的范围内。残余木槿可以通过将组分与水混合然后使用任何一种或多种分离技术分离残余木槿颜色来收集固体木槿成分中的颜色。残余木槿颜色也可以用木槿色或浓缩浓缩物浓缩和稳定。

4. 发明申请

US20110203351A1 Citrus Fruit Peeling Process 审中-公开
标题翻译：柑橘果皮剥皮过程
公开(公告)号：US20110203351A1
公开(公告)日：2011-08-25
申请号：US13098742
申请日：2011-05-02
申请人： Jogre Suasin , Karim Nafisi-Movaghar , Juan Lopez
发明人： Jogre Suasin , Karim Nafisi-Movaghar , Juan Lopez
IPC分类号： G01N11/00
CPC分类号： A23N7/00 , A23L19/03
摘要： An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.
摘要翻译：酶促去柑橘果实的有效方法应用真空去穿孔果实，同时保持真空，将酶溶液引入穿孔果实。通过释放真空压力使果实注入酶。培养酶后，果实的反照率减弱，柑橘皮可以很容易地去除。剥离的果实可以分成多个部分，并且包裹的膜被去除。

5. 发明授权

US5912363A Method for extraction of proanthocyanidins from plant material 失效
标题翻译：从植物材料中提取原花色素的方法
公开(公告)号：US5912363A
公开(公告)日：1999-06-15
申请号：US919805
申请日：1997-08-29
申请人： Karim Nafisi-Movaghar , Thomas T. Svanoe , William A. Seroy
发明人： Karim Nafisi-Movaghar , Thomas T. Svanoe , William A. Seroy
IPC分类号： C07D311/62 , C07D315/00
CPC分类号： C07D311/62
摘要： A method for the extraction of proanthocyanidins from plant material is disclosed. The method involves heating an aqueous mixture of solid plant material, optionally under increased pressure and reduced oxygen; various separation, filtration and adsorption steps, and the elution of adsorbed proanthocyanidins with polar solvent. Optionally, the polar solvent can be reconstituted and recycled into the elution phase of the method, resulting in decreased solvent consumption.
摘要翻译：公开了从植物材料中提取原花色素的方法。该方法包括加热固体植物材料的水性混合物，任选地在增加压力和还原氧气下; 各种分离，过滤和吸附步骤，以及吸附的原花色素与极性溶剂的洗脱。任选地，极性溶剂可以重构并循环到该方法的洗脱阶段，导致溶剂消耗降低。

6. 发明授权

US08420140B2 Galvanic package for fruits and vegetables and preservation method 有权
标题翻译：水果蔬菜电子包装及保鲜方法
公开(公告)号：US08420140B2
公开(公告)日：2013-04-16
申请号：US12882437
申请日：2010-09-15
申请人： Karim Nafisi-Movaghar , Loren Druz
发明人： Karim Nafisi-Movaghar , Loren Druz
IPC分类号： A21D10/02
CPC分类号： B65D81/267 , A23B7/015 , A23B7/148 , A23L3/325 , A23L3/3436 , B65B7/16 , B65B25/041 , B65B31/00 , B65B55/00 , B65D51/244 , B65D81/2076 , B65D81/22 , B65D81/24 , B65D85/34 , C23C4/134 , C23C14/221 , C23C14/24 , C23C16/45525 , C23C16/50 , C25D5/10 , C25D5/50 , C25D5/56 , C25D7/00
摘要： A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals may be deposited electrolytically, by vacuum, autocatalytically, or by other methods. The metals are selected to create a galvanic reaction after the package is filled with a low pH food product and its associated liquids, juices, brine, etc. The package may extend the shelf-life of the food product contained therein, for example, by making metal ions available to the food product.
摘要翻译：通过在非金属基底的表面上使用具有不同电流活性的两种或更多种金属形成具有电化学功能的水果和蔬菜的包装。金属可以电解沉积，通过真空，自动催化或其它方法沉积。选择金属以在包装充满低pH食品及其相关液体，果汁，盐水等之后产生电流反应。包装可延长其中所含食品的保存期限，例如通过使金属离子可用于食品。

7. 发明申请

US20070042096A1 Citrus fruit peeling process 失效
标题翻译：柑橘类水果脱皮过程
公开(公告)号：US20070042096A1
公开(公告)日：2007-02-22
申请号：US11207712
申请日：2005-08-22
申请人： Jogre Suasin , Karim Nafisi-Movaghar , Juan Lopez
发明人： Jogre Suasin , Karim Nafisi-Movaghar , Juan Lopez
IPC分类号： A23L1/216
CPC分类号： A23N7/00 , A23L19/03
摘要： An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened and the citrus peel can be readily removed. The peeled fruit may be divided into sections and the encompassing membrane removed.
摘要翻译：酶促去柑橘果实的有效方法应用真空去穿孔果实，同时保持真空，将酶溶液引入穿孔果实。通过释放真空压力使果实注入酶。培养酶后，果实的反照率减弱，柑橘皮可以很容易地去除。剥离的果实可以分成多个部分，并且包裹的膜被去除。

8. 发明授权

US5000972A Method of making dried fruits 失效
标题翻译：制作干果的方法
公开(公告)号：US5000972A
公开(公告)日：1991-03-19
申请号：US369149
申请日：1989-06-21
申请人： Karim Nafisi-Movaghar
发明人： Karim Nafisi-Movaghar
IPC分类号： A23B7/02 , A23B7/022 , A23B7/06 , A23B7/10 , A23B7/148 , A23L3/015
CPC分类号： A23L3/0155 , A23B7/0205 , A23B7/022 , A23B7/06 , A23B7/10 , A23B7/148
摘要： It has been found that dried fruits can be prepared without resorting to sulfiting the fruits in order to prevent the discoloration of the fruit and to prevent microbiological deterioration of the fruit. It has been found that through the utilization of a combination of vacuum and particular infusion soaking solution containing a sugar having more than six carbon atoms, an acid, a microbiological agent and optionally a chelating agent that utilizing a particular sequence of treating steps, a dried fruit that is not discolored and which has good taste can be prepared and can undergo long term storage. That is, the packaged product will have a reasonably long shelf life and taste and appearance.

9. 发明授权

US4948609A Fruit and vegetable dried food product 失效
标题翻译：水果和蔬菜干食品
公开(公告)号：US4948609A
公开(公告)日：1990-08-14
申请号：US155611
申请日：1988-02-12
申请人： Karim Nafisi-Movaghar
发明人： Karim Nafisi-Movaghar
IPC分类号： A23B7/02 , A23B7/022 , A23B7/024 , A23B7/04 , A23B7/08 , A23B7/12 , A23L19/00
CPC分类号： A23B7/022 , A23B7/024 , A23B7/04 , A23B7/08
摘要： Fruits and vegetables can be vacuum dried to produce a crispy but yet tender puffed food products having a color and appearance of the original fruit or vegetable prior to processing. Enzymatic browning and reducing sugar browning is counteracted by the treatment of the fruit or vegetable in an infusion solution that contains at least one reducing acid and a proton donor to counteract enzymatic browning and a disaccharide to counteract reducing sugar browning. In addition the infusion solution can contain chelating agents and antimicrobial agents. In addition the fruit or vegetable can undergo a freeze-thaw tenderizing process which will also enhance the puffing of the fruit or vegetable. The product is a puffed and crisp but yet has a smooth texture when being consumed.

10. 发明授权

US08974844B2 Methods for sterilizing, stabilizing and packaging harvested produce 有权
标题翻译：灭菌，稳定和包装收获的产品的方法
公开(公告)号：US08974844B2
公开(公告)日：2015-03-10
申请号：US13220344
申请日：2011-08-29
申请人： Karim Nafisi-Movaghar , Loren L. Druz
发明人： Karim Nafisi-Movaghar , Loren L. Druz
IPC分类号： A23B7/08
CPC分类号： A23B7/06 , A23B7/01 , A23B7/10
摘要： Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.
摘要翻译：公开了用于处理收获的产品如水果和蔬菜的方法，其中灭菌，稳定化和包装以这样的方式进行，使得其比常规的蒸煮处理和包装可以更长时间保留新鲜度，质地，风味和整体质量。一个具体实施方案讨论了将收获的产品灭菌并包装到散装储存容器中，包括清洁，切割和漂白所述产品的步骤，从而产生预处理的产品; 向所述预处理的产品中加入水，至少一种酸或盐和至少一种碳水化合物以形成预处理产物和液体包装介质的混合物; 在欧姆加工容器中处理所述混合物以形成适于在所述容器中无菌包装的无菌混合物，而不首先包装所述混合物。

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