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1. 发明授权

US06387438B1 Processed cranberry product and process for preparing the same 失效
标题翻译：加工的蔓越莓产品及其制备方法
公开(公告)号：US06387438B1
公开(公告)日：2002-05-14
申请号：US09636554
申请日：2000-08-11
申请人： Reijiro Kato
发明人： Reijiro Kato
IPC分类号： A23B708
CPC分类号： A23B7/085 , A23L19/03
摘要： According to the present invention, there is provided a novel processed cranberry product which maintains the spherical form of the cranberry, and a process suitable for producing such a novel processed food. The processed cranberry product according to the present invention comprises the spherical skin of the cranberry filled with a softened and sweetened sarcocarp, and can be advantageously produced in a process in which a plurality of holes are provided through the skin of frozen cranberries by puncturing treatment, then the cranberries are immersed in a sugar solution having a sugar content of 45 to 65 degrees and heated until the sarcocarp is softened.
摘要翻译：根据本发明，提供了一种新颖的处理的蔓越莓产品，其保持蔓越莓的球形形状，以及适于生产这种新型加工食品的方法。根据本发明的经加工的蔓越莓产品包含充满软化和甜化的果肉的蔓越莓的球形皮，并且可以有利地通过穿刺处理通过冷冻蔓越莓的皮肤提供多个孔的方法生产，然后将蔓越莓浸入糖含量为45至65度的糖溶液中，并加热直至肉骨软化。

2. 发明授权

US06576281B1 Method for inhibiting trimethylamine formation 有权
标题翻译：抑制三甲胺形成的方法
公开(公告)号：US06576281B1
公开(公告)日：2003-06-10
申请号：US09213893
申请日：1998-12-17
申请人： Hiroto Chaen , Kazuyuki Oku , Toshio Miyake
发明人： Hiroto Chaen , Kazuyuki Oku , Toshio Miyake
IPC分类号： A23B708
CPC分类号： A23L3/3562 , A23B4/20 , A23L17/00
摘要： Disclosed are a method for inhibiting trimethylamine formation per se from raw fishery products by incorporating trehalose and/or maltitol, an agent having trehalose and/or maltitol as effective ingredients to inhibit trimethylamine formation per se from raw fishery products, and an edible fishery product with satisfactory flavor and taste obtained by using the method or the agent.
摘要翻译：公开了通过掺入海藻糖和/或麦芽糖醇，具有海藻糖和/或麦芽糖醇的试剂作为有效成分抑制来自原始渔业产品的三甲胺形成本身的原料渔产品的三甲胺形成本身的方法，以及具有通过使用该方法或试剂获得令人满意的风味和味道。

3. 发明授权

US06457403B1 Apparatus for processing fruit in multiple layers 有权
标题翻译：多层水果加工设备
公开(公告)号：US06457403B1
公开(公告)日：2002-10-01
申请号：US10076788
申请日：2002-02-16
申请人： Dale E. Wettlaufer , Richard S. Hess
发明人： Dale E. Wettlaufer , Richard S. Hess
IPC分类号： A23B708
CPC分类号： A23B7/158 , A23B7/08
摘要： An apparatus for processing fruit in multiple layers which includes improved tank assemblies, each tank assembly including generally parallel sidewalls and spaced apart first and second ends, the sidewalls being provided with one or more openings for loading the fruit to be infused, and the sidewalls also being provided with a plurality of spaced apart discharge ports through which infused fruit may be discharged, the tank assembly further including a plurality of spaced apart screens mounted between the first and second ends for the purpose of separating layers of the fruit which is to be infused. A first conduit assembly is connected to the first end of the tank assembly through which a fluid may be introduced into the tank assembly, and a second conduit assembly is connected to the second end of the tank assembly through which a fluid may be discharged.
摘要翻译：一种用于处理多层水果的装置，包括改进的罐组件，每个罐组件包括大致平行的侧壁和间隔开的第一和第二端，所述侧壁设置有一个或多个开口，用于装载要注入的水果，并且侧壁也设置有多个间隔开的排出口，通过该排放口输入输入的果实，罐组件还包括安装在第一和第二端之间的多个间隔开的筛网，用于分离待注入的水果层。第一管道组件连接到罐组件的第一端，通过该第一管道组件可以将流体引入到罐组件中，并且第二管道组件连接到罐组件的第二端，流体可以通过该第二端排出。

4. 发明授权

US06254919B1 Preparation of shelf stable blueberries and moist shelf stable blueberry product 失效
标题翻译：制备搁板稳定的蓝莓和潮湿搁板稳定的蓝莓产品
公开(公告)号：US06254919B1
公开(公告)日：2001-07-03
申请号：US09342543
申请日：1999-06-29
申请人： Robert M. Phillips
发明人： Robert M. Phillips
IPC分类号： A23B708
CPC分类号： A23G3/48 , A23B7/022 , A23B7/08
摘要： A moist, shelf-stable blueberry product is prepared in a form suitable for packaging separately with muffin mixes, breakfast cereal and the like. The preferred product has a moisture content of from about 30 to about 50% and an Aw of from about 0.80 to about 0.85. The process entails immersing blueberries in two baths, the first of sugar syrup and the second containing an aqueous food acid. Following removal from the baths, the blueberries are rinsed and then dried with hot air at a temperature effective for pasteurization.
摘要翻译：以适合与松饼混合物，早餐谷物等分开包装的形式制备湿润的，稳定的蓝莓产品。优选的产品具有约30至约50％的水分含量和约0.80至约0.85的Aw。该过程需要将蓝莓浸泡在两个浴中，第一个是糖浆，第二个是含有食品酸的水。从浴中取出后，将蓝莓漂洗，然后用有效巴氏消毒的温度的热空气干燥。

5. 发明授权

US06630187B1 Fruit preservation system 失效
标题翻译：水果保鲜系统
公开(公告)号：US06630187B1
公开(公告)日：2003-10-07
申请号：US10166987
申请日：2002-06-11
申请人： Gerald Brown Massengill , Barbie Ann Massengill
发明人： Gerald Brown Massengill , Barbie Ann Massengill
IPC分类号： A23B708
CPC分类号： A23B7/085 , A23B7/16 , Y02A40/942
摘要： A process for preserving fruit is disclosed which comprises covering the fruit with a mixture of apple cider, water, white sugar, brown sugar, and cornstarch, with optional flavoring or coloring agents such as vanilla extract or cinnamon.
摘要翻译：公开了一种保存水果的方法，其包括用苹果，水，白糖，红糖和玉米淀粉的混合物覆盖水果，与可选的调味剂或着色剂如香草提取物或肉桂覆盖。

6. 发明授权

US06524640B1 High solids containing processed and shelf-stable vegetables 失效
标题翻译：高固体含有加工和保存稳定的蔬菜
公开(公告)号：US06524640B1
公开(公告)日：2003-02-25
申请号：US09696040
申请日：2000-10-25
申请人： Nirmal K. Sinha
发明人： Nirmal K. Sinha
IPC分类号： A23B708
CPC分类号： A23B7/157 , A23B7/02 , A23B7/085 , A23B7/154 , Y02A40/942
摘要： The method for making high solids containing vegetables comprises immersing vegetables in a liquid of predetermined Brix until the vegetables reach a level of about 28 Brix to about 40 Brix where the liquid contains corn syrup, glycerin, and salts, removing the vegetables from the immersion, optionally spraying with vegetable oil prior to drying, and drying the vegetables.
摘要翻译：制备含高固含量蔬菜的方法包括将蔬菜浸入预定白利糖度的液体中，直到蔬菜达到约28白利糖度至约40白利糖度的水平，其中液体含有玉米糖浆，甘油和盐，从浸渍中除去蔬菜，任选地在干燥之前喷洒植物油，并干燥蔬菜。

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