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41. 发明授权

US06899906B2 Reticulation-free water-dispersible coating composition for food substrates 有权
标题翻译：用于食品基材的无网布水分散涂料组合物
公开(公告)号：US06899906B2
公开(公告)日：2005-05-31
申请号：US09960191
申请日：2001-09-21
申请人： John F. Stevens , D. Michael Carr , Cheree L. B. Stevens
发明人： John F. Stevens , D. Michael Carr , Cheree L. B. Stevens
IPC分类号： A23B4/08 , A23B4/10 , A23B7/05 , A23B7/16 , A23L1/00 , A23L1/217 , A23L1/0522 , A23L1/216 , A23L1/31
CPC分类号： A23B7/16 , A23B4/08 , A23B4/10 , A23B7/05 , A23L19/18 , A23P20/12
摘要： A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the occurrence of objectionable white-lump reticulation. The coating contains at least stated minimum levels of small-particle size rice flour and/or rice starch (#100 USS mesh size and/or 200 USS mesh size, respectively or finer) depending upon the total amount of rice used in the mix, and exhibits minimal surface roughness and substantially no reticulation when frozen upon the food substrate, while imparting increased crispness, holding time and lighter color once the frozen coated food substrate is reconstituted via gradient heat, microwave energy, or deep-frying reconstitution methods, without sacrificing appearance, flavor, and tooth compaction characteristics desirable to consumers of the final reconstituted product.
摘要翻译：用于食品基材的水分散性涂料组合物，其允许与现有技术的涂料相比，可以掺入显着增加的水稻成分含量，而不发生令人反感的白块网状结构。取决于混合物中使用的水稻的总量，涂层至少包含所述最小量的小粒度米粉和/或大米淀粉（分别为＃100USS筛目尺寸和/或200USS筛目尺寸或更细）并且当冷冻在食品基材上时表现出最小的表面粗糙度和基本上没有网状结构，同时一旦通过梯度热，微波能量或油炸重构方法重新构建冷冻涂覆的食物基质，同时赋予更高的脆度，保持时间和更轻的颜色，而不牺牲外观，风味和牙齿压实特性对最终重构产品的消费者是期望的。

42. 发明授权

US5914143A Long-term preservation of apple slices and the like 失效
标题翻译：长期保存苹果片等
公开(公告)号：US5914143A
公开(公告)日：1999-06-22
申请号：US69456
申请日：1993-06-01
申请人： Daniel E. Carroll, Jr.
发明人： Daniel E. Carroll, Jr.
IPC分类号： A23B7/05 , A23B7/08 , A23B7/10 , A23B7/157 , A23L1/22 , A23C3/00 , A21D4/00
CPC分类号： A23B7/05 , A23B7/08 , A23B7/10 , A23B7/157
摘要： Apple slices are introduced into a preservative solution comprising about 8%-20% of a sweetening agent, about 0.1%-0.6% of an edible acid, and about 0.015%-0.025% of sulfur dioxide. The fruit pieces are then placed under a vacuum and then, after the vacuum is released, maintained in the preservative solution for a sufficient time to allow the fruit pieces to absorb the preservative solution into the tissue thereof. Thereafter, the treated fruit pieces may then be stored in a refrigerated environment for periods up to three months or more without significant deterioration in appearance, texture and taste and without any increase in bacteria count over their near sterile condition after undergoing the above process.
摘要翻译：将苹果片引入包含约8％-20％的甜味剂，约0.1％-0.6％的食用酸和约0.015％-0.025％的二氧化硫的防腐剂溶液中。然后将果实放置在真空下，然后在真空释放后，保持在防腐溶液中足够的时间，以使果片将防腐剂溶液吸收到其组织中。此后，经处理的水果片然后可以在冷藏环境中储存多达三个月或更长时间，而不会在外观，质地和味道上显着恶化，并且在经历上述过程之后，其接近无菌条件下的细菌数量不会增加。

43. 发明授权

US5789013A Frozen blanched green agricultural product 失效
标题翻译：冷冻烫绿色农产品
公开(公告)号：US5789013A
公开(公告)日：1998-08-04
申请号：US719001
申请日：1996-09-24
申请人： Tomohiko Yamakawa , Toshiro Kurihara
发明人： Tomohiko Yamakawa , Toshiro Kurihara
IPC分类号： A23B7/04 , A23B7/05 , A23B7/06 , A23B9/10 , A23B9/30 , A23L11/00 , A23L1/20
CPC分类号： A23B9/30 , A23B7/0441 , A23B7/05 , A23B7/06 , A23B9/10 , A23L11/01 , A23L11/03
摘要： A method of producing a frozen green agricultural product includes the step of blanching the green agricultural product. The blanching step includes changing the color of the green agricultural product bright, and swelling the green agricultural product to produce a frozen green agricultural product. Furthermore, an apparatus for producing a frozen green agricultural product has a cylinder including a coloring zone and a swelling zone, a steam inlet for supplying steam into the cylinder, and transporting mechanism for transporting the green agricultural product within the cylinder.
摘要翻译：冷冻绿色农产品的生产方法包括使绿色农产品漂白的步骤。漂亮的步骤包括改变绿色农产品的颜色，使绿色农产品膨胀，生产冷冻绿色农产品。此外，用于生产冷冻绿色农产品的设备具有包括着色区和溶胀区的圆柱体，用于向圆筒中供应蒸汽的蒸汽入口以及用于在圆筒内输送绿色农产品的输送机构。

44. 发明授权

US5316778A Method for processing leafy vegetables for extended storage 失效
标题翻译：用于长叶保鲜的蔬菜加工方法
公开(公告)号：US5316778A
公开(公告)日：1994-05-31
申请号：US800494
申请日：1991-11-29
申请人： John K. Hougham
发明人： John K. Hougham
IPC分类号： A23B7/00 , A23B7/022 , A23B7/05 , A23B7/06 , A23B7/153 , A23B7/157 , A23L19/00 , A23N15/00 , A23L1/025
CPC分类号： A23B7/05 , A23B7/00 , A23B7/022 , A23B7/157 , A23L19/03 , A23N15/00
摘要： A method for processing common varieties of leafy vegetables to extend its storage life. The leafy vegetables are selected, cut, trimmed and conveyed to a processing area. During processing, the leafy vegetable leaves are torn rather than cut from the vegetable stems. Once cored, the leafy vegetables are washed in chlorinated water, dried and then chilled prior to final distribution.
摘要翻译：一种加工叶菜类常见品种延长其贮藏期的方法。选择叶片蔬菜，切割，修剪并运送到加工区域。在加工过程中，叶菜植物叶片被撕裂而不是从蔬菜茎上切下来。一旦核心，绿叶蔬菜在氯化水中洗涤，干燥，然后在最终分配之前冷却。

45. 发明授权

US5151284A Method of preparing green beans and the resulting product 失效
标题翻译：制备青豆及其产品的方法
公开(公告)号：US5151284A
公开(公告)日：1992-09-29
申请号：US143841
申请日：1988-01-14
申请人： Jeffrey R. Twyman
发明人： Jeffrey R. Twyman
IPC分类号： A23B7/04 , A23B7/05 , A23L11/00
CPC分类号： A23B7/0441 , A23B7/0433 , A23B7/05 , A23L11/01
摘要： Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at a temperature and for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. F. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container, keeping the bean temperature below 48.degree. F.
摘要翻译：在具有延长保质期的塑料容器中的新鲜青豆，被处理的青豆通过将青豆浸入水中在一定温度和足以冷却豆的内部的时间来减缓豆的正常变质在这种温度下，通过去除孢子和细菌来消毒豆类，并且在收获后更换一些被豆子丢失的水分。浸渍步骤后，在40°F至44°F的条件下从青豆表面除去水分，然后将豆分级并装入塑料容器中，保持豆的温度低于48℃ F。

46. 依法登记的发明

USH1014H Method of making cherries of maraschino type 失效
公开(公告)号：USH1014H
公开(公告)日：1992-01-07
申请号：US439225
申请日：1989-11-20
申请人： Charles W. Kraut , Michael E. Augustine
发明人： Charles W. Kraut , Michael E. Augustine
IPC分类号： A23B7/05 , A23B7/06 , A23B7/08
CPC分类号： A23B7/06 , A23B7/05 , A23B7/08 , A23B7/085
摘要： A method of making cherries of the maraschino type is provided. Sulfite brined cherries are leached to reduce residual sulfur dioxide content to at most about 100 ppm. The leached cherries are then immersed in a sweetener syrup consisting essentially of high fructose corn syrup, solids from crystalline fructose, and a red coloring agent. The syrup has a sweetener solids content insufficient to cause substantial osmotic shock to said fruit, but said immersing raises the solids level of said cherry fruit and imparts thereto a red color. The use of the particular sweetener syrup allows the solids level of the fruit to be raised much faster than in conventional maraschino cherry manufacture and yet collapse of the fruit is avoided. Also provided is a method of packing frozen fruit.

47. 发明授权

US5025716A Installation for processing foods in a sterilized condition 失效
标题翻译：在无菌条件下加工食品的安装
公开(公告)号：US5025716A
公开(公告)日：1991-06-25
申请号：US417191
申请日：1989-10-04
申请人： Jitsuo Inagaki
发明人： Jitsuo Inagaki
IPC分类号： A23B4/06 , A23B4/08 , A23B7/04 , A23B7/05 , A23L3/00 , A23L3/34 , A23L3/358 , A23L3/3589 , A23L3/36 , A23L3/37 , A23L3/375 , A23N12/02
CPC分类号： A23B7/05 , A23B4/062 , A23B4/08 , A23B7/0408 , A23L3/34 , A23L3/361 , A23L3/37 , A23L3/375
摘要： An installation for processing foods such as fresh fruits and sea foods in a sterilized condition for subsequent freezing and storage operation is disclosed.The present invention is characterized by that said installation comprises a tunnel shaped sterilized chamber, a number of glove pairs provided on so many openings on the both lateral sides of the sterilized chamber, a partition wall formed at the inlet of sterilized chamber and a solution circulator channel for circulation of washing and sterilizing solution which conveys fresh foods such as fruits and sea foods from outside into the sterilized chamber while washing and sterilizing them.

48. 发明授权

US4867996A Method of preparing green beans 失效
标题翻译：青豆的制备方法
公开(公告)号：US4867996A
公开(公告)日：1989-09-19
申请号：US38501
申请日：1987-04-15
申请人： Jeffrey R. Twyman
发明人： Jeffrey R. Twyman
IPC分类号： A23B7/04 , A23B7/05 , A23L11/00
CPC分类号： A23B7/05 , A23B7/0433 , A23B7/0441 , A23L11/01
摘要： Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at temperatures of 32.degree. to 38.degree. F. for a time sufficient to cool the interior of the beans to that temperature, to sanitize the beans by removing spores and bacteria, and to replace some of the water lost by the beans after harvesting. After the immersion step, the moisture is removed from the surface of the green beans at a temperature of 40.degree. to 44.degree. F., and thereafter the beans are graded and packed into the plastic container keeping the bean temperature below 48.degree. F.
摘要翻译：在具有延长保存期限的塑料容器中的新鲜青豆，通过将青豆浸入32°至38°F温度的水中，处理青豆以减缓豆的正常变质，持续足够的时间将豆的内部冷却至该温度，通过去除孢子和细菌来消毒豆，并且在收获后更换一些被豆失去的水。浸渍步骤后，在40〜44°F的温度下从青豆的表面除去水分，然后将豆分级并装入塑料容器中，保持豆的温度低于48°F。

49. 发明授权

US4860555A Vegetable crisper 失效
标题翻译：蔬菜保鲜
公开(公告)号：US4860555A
公开(公告)日：1989-08-29
申请号：US279112
申请日：1988-12-02
申请人： Jerry W. Bishop , Keith G. Savas , Wendell G. Wilson
发明人： Jerry W. Bishop , Keith G. Savas , Wendell G. Wilson
IPC分类号： A23B7/05 , A23B7/148 , A47J47/10 , F25D17/04 , F25D25/00
CPC分类号： F25D17/042 , A23B7/05 , A23B7/148 , A47J47/10 , F25D25/005 , F25D2317/0413 , F25D2400/40
摘要： A vegetable crisper has a container adapted to contain a body of water in a lower portion beneath a support (14). The crisper also has a spray head (24) and an electric pump (18) for pumping water from the container lower portion to the spray head through a filter (19).
摘要翻译：蔬菜保鲜器具有适于在支撑件（14）下方的下部容纳水体的容器。保鲜器还具有喷头（24）和电动泵（18），用于通过过滤器（19）将水从容器下部泵送到喷头。

50. 发明授权

US4751091A Preservation of reddish color of lychee pericarp 失效
标题翻译：保存荔枝果皮的红色
公开(公告)号：US4751091A
公开(公告)日：1988-06-14
申请号：US897151
申请日：1986-08-15
申请人： Wai-Kit Nip , Tung Liang
发明人： Wai-Kit Nip , Tung Liang
IPC分类号： A23B7/05 , A23B7/08 , A23B7/10 , A23B7/16 , A23L1/272
CPC分类号： A23B7/10 , A23B7/05 , A23B7/08 , A23B7/16
摘要： The reddish pericarp color of whole fresh lychee fruit is preserved by applying a composition of a food acid, an edible reducing agent, and a carbohydrate thickener to the pericarp surfaces, and thereafter storing the coated fruit at a low temperature. After initial coating, the lychee fruit is preferably frozen and then recoated before storage in frozen condition.
摘要翻译：通过将食用酸，可食性还原剂和碳水化合物增稠剂的组合物施用于果皮表面，保存了全新鲜的荔枝果实的红色果皮色泽，然后将包衣的果实保存在低温下。初次涂覆之后，优选将荔枝果冷冻，然后在冷藏条件下保存之前重新涂覆。

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