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1. 发明授权

US4591508A Coffee product and process 失效
标题翻译：咖啡产品和工艺
公开(公告)号：US4591508A
公开(公告)日：1986-05-27
申请号：US366902
申请日：1982-04-09
申请人： Edmund P. Pultinas, Jr.
发明人： Edmund P. Pultinas, Jr.
IPC分类号： A23F5/08 , A23F5/10
CPC分类号： A23F5/10 , A23F5/08
摘要： An improved, lightly milled roast and ground coffee having high extractability, superior brew clarity, and an aroma intensity of from about 30,000 to about 55,000 G.C. counts and a method for making the same are disclosed. Roast coffee beans are cooled to below about 65.degree. F., maintained below about 65.degree. F. as they enter the grinder, coarsely ground, and lightly milled to produce particles of coffee ranging in thickness from about 30 to about 40 mils. The coffee product has the appearance of a coarse granule with a fine powder adhering to it.
摘要翻译：一种改进的，轻度研磨的焙炒和研磨的咖啡，具有高提取性，优异的酿造透明度和约30,000至约55,000GC的香气强度。公开了计数及其制造方法。将焙炒咖啡豆冷却至低于约65°F，当它们进入研磨机时保持低于约65°F，粗磨并轻轻研磨以产生约30至约40密耳厚度的咖啡颗粒。咖啡产品具有附着有细粉末的粗颗粒的外观。

2. 发明授权

US5427806A Process for making a stable green tea extract and product 失效
标题翻译：制备稳定的绿茶提取物和产品的方法
公开(公告)号：US5427806A
公开(公告)日：1995-06-27
申请号：US287013
申请日：1994-08-08
申请人： Athula Ekanayake , Sanford T. Kirksey , Edmund P. Pultinas, Jr.
发明人： Athula Ekanayake , Sanford T. Kirksey , Edmund P. Pultinas, Jr.
IPC分类号： A23F3/16 , A23F3/18 , A23F3/20
CPC分类号： A23F3/163 , A23F3/18 , A23F3/205
摘要： A process for the production of green tea extracts is disclosed comprising the steps of (a) extracting tea materials with an acidified aqueous solution comprising erythorbic acid or ascorbic acid and citric acid and mixtures thereof at specified ratios, (b) separating extract from residual tea material (c) mixing the extract containing solution with gelatin, and (d) separating the precipitates formed under a nitrogen blanket. The resultant tea extracts are stable against precipitation, have reduced bitter and astringent flavors, low levels of polymerized or oxidized flavanols and resist browning. The extracts are especially suitable for use in beverages with added colorant where brown color is not desired.
摘要翻译：公开了一种生产绿茶提取物的方法，包括以下步骤：（a）用特定比例的含有抗坏血酸或抗坏血酸和柠檬酸的酸化水溶液及其混合物提取茶材料，（b）从残留茶中分离提取物材料（c）将含有提取物的溶液与明胶混合，和（d）分离在氮气层下形成的沉淀物。所得茶提取物对沉淀是稳定的，具有降低的苦味和涩味，低水平的聚合或氧化黄烷醇并且抗褐变。提取物特别适用于不需要棕色的添加着色剂的饮料。

3. 依法登记的发明

USH1628H Tea extract and process 失效
标题翻译：茶提取物和工艺
公开(公告)号：USH1628H
公开(公告)日：1997-01-07
申请号：US603700
申请日：1996-02-20
申请人： Athula Ekanayake , Edmund P. Pultinas, Jr.
发明人： Athula Ekanayake , Edmund P. Pultinas, Jr.
IPC分类号： A23F3/16 , A23F3/18 , A23F3/20
CPC分类号： A23F3/20 , A23F3/163 , A23F3/18 , A23F3/205
摘要： A process for the production of tea extracts is disclosed comprising the steps of (a) extracting tea materials with water, (b) mixing the extract containing solution with protein, (c) acidifying the protein containing extract, and (d) separating the precipitates formed. The resultant tea extracts have reduced bitter and astringent flavors and low levels of polymerized or oxidized flavanols. The extracts are suitable for use as beverages or can be blended with fruit flavors, fruit juices and other flavors.
摘要翻译：公开了一种生产茶提取物的方法，包括以下步骤：（a）用水萃取茶材料，（b）将含有提取物的溶液与蛋白质混合，（c）酸化含蛋白质的提取物，和（d）分离沉淀物形成。所得茶提取物具有降低的苦味和涩味，并且低水平的聚合或氧化黄烷醇。提取物适合用作饮料或与水果香料，果汁和其他香料混合使用。

4. 发明授权

US5169669A Cooking oils 失效
标题翻译：烹饪油
公开(公告)号：US5169669A
公开(公告)日：1992-12-08
申请号：US765336
申请日：1991-09-25
申请人： Louis V. Haynes , Edmund P. Pultinas, Jr.
发明人： Louis V. Haynes , Edmund P. Pultinas, Jr.
IPC分类号： A23D9/00 , C11B3/10 , C11B3/14 , C11B5/00
CPC分类号： C11B3/10 , A23D9/00 , C11B3/14 , C11B5/0092
摘要： Cooking oils which have a reduced tendency to produce offensive odors when heated to frying temperatures are claimed. The oils are refined, bleached and deodorized unsaturated vegetable oils, e.g. soybean and canola and from 0.1% to 5% refined and bleached, but not deodorized sunflower seed oil. The sunflower seed oil contains terpenes which mask the fishy, painty or acrid odor and improves the oil flavor on aging.
摘要翻译：要求保护加热至油炸温度时产生令人厌恶的气味降低的倾向的烹饪油。油是精制，漂白和除臭的不饱和植物油，例如。大豆和卡诺拉和0.1％至5％的精制和漂白，但不是除臭的向日葵籽油。向日葵籽油含有萜烯，其掩盖了腥味，疼痛或刺激性气味，并改善了老化时的油味。

5. 发明授权

US4971811A Process for making concentrated fruit juice 失效
标题翻译：浓缩果汁的制作方法
公开(公告)号：US4971811A
公开(公告)日：1990-11-20
申请号：US379530
申请日：1989-07-14
申请人： Rudolf G. K. Strobel , Edmund P. Pultinas, Jr. , Michael L. Vatter
发明人： Rudolf G. K. Strobel , Edmund P. Pultinas, Jr. , Michael L. Vatter
IPC分类号： A23L2/08 , A23L2/64 , A23L2/84
CPC分类号： A23L2/84 , A23L2/08 , A23L2/64
摘要： This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the pectin levels in cloudy juices. The process involves removing the aroma/flavor volatiles from juice by forming a microaerosol by spraying juice at a temperature of from 45.degree. C. to 110.degree. C. through a nozzle having a diameter of about 100 microns to 600 microns at a velocity of 100 m/sec. to 250 m/sec. and into a vacuum chamber at 5 mm to 200 mm Hg and at temperatures of from 10.degree. C. to about 55.degree. C. and then treating the recovered juice fraction with a pectinase which is essentially free of esterases. The decreased pectin level increases the gustatory display of the aroma/flavor and improves the mouthfeel of the beverage. Decrease of the pectin level is achieved essentially without the formation of methanol and essentially without the hydrolysis of important aroma ester compounds. Clear juices containing a virtually pristine composition of aroma volatiles are produced after ultrafiltration of the special enzyme treated cloudy juices.
摘要翻译：本发明涉及一种从水果或蔬菜汁中分离和回收芳香和风味挥发物并降低多汁果汁中果胶含量的有效方法。该方法包括通过在45℃至110℃的温度下喷雾直径约100微米至600微米的喷嘴以100的速度形成微溶胶，形成微溶胶，从而从果汁中除去香气/风味挥发物。 m / sec。到250米/秒。并进入到5mm至200mm Hg的真空室中，并在10℃至约55℃的温度下进行处理，然后用基本上不含酯酶的果胶酶处理回收的果汁部分。降低的果胶含量增加了香味/香味的味觉表现，并改善了饮料的口感。果胶级别的降低基本上不形成甲醇而基本上没有水解重要的芳香酯化合物。含有几乎原始香气挥发物组成的透明果汁是经特殊酶处理的多汁液超滤后产生的。

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