专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US4946702A Low viscosity orange juice concentrates useful for high Brix products having lower pseudoplasticity and greater dispersibility 失效
标题翻译：低粘度橙汁浓缩物可用于具有较低假模塑性和较高分散性的高白利糖度产品
公开(公告)号：US4946702A
公开(公告)日：1990-08-07
申请号：US175708
申请日：1988-03-31
申请人： Gordon K. Stipp , Chee-Hway Tsai
发明人： Gordon K. Stipp , Chee-Hway Tsai
IPC分类号： A23L2/02 , A23L2/08 , A23L2/12
CPC分类号： A23L2/08 , A23L2/12
摘要： Low viscosity orange juice concentrates which are useful in preparing high Brix concentrate products that are less pseudoplastic at freezer temperatures and are more highly dispersible when reconstituted with water are disclosed. These low viscosity orange juice concentrates are obtained by subjecting concentrated orange juice to high shear treatment for a period of time sufficient to reduce the mean particle of the sinking pulp at least about 40 microns and thus lower the viscosity of the concentrated juice. The mean particle size of the sinking pulp in these low viscosity orange juice concentrates is typically about 125 microns or less.

2. 发明授权

US4889739A Method for obtaining commercial feed juices having a more hand-squeezed character 失效
标题翻译：用于获得具有更多手压字符的商业饲料汁的方法
公开(公告)号：US4889739A
公开(公告)日：1989-12-26
申请号：US51879
申请日：1987-05-18
申请人： John R. Powers , Gordon K. Stipp , Rudolf G. K. Strobel , Chee-Hway Tsai
发明人： John R. Powers , Gordon K. Stipp , Rudolf G. K. Strobel , Chee-Hway Tsai
IPC分类号： A23L2/02 , A23L2/06
CPC分类号： A23L2/06
摘要： A method for obtaining commercial feed juices having textural, aroma and flavor properties more like hand-squeezed orange juice is disclosed. This method involves gentle extraction of orange fruit with commercial juice extractors, gentle and quick removal of rag, seeds and peel from the extracted juice, substantially complete removal of sensible pulp, and removal of at least some of the sinking pulp. The feed juices obtained have a relatively low viscosity and sinking pulp level, minimized levels of peel oil and flavanoid glycosides and a relatively high ratio of more desirable orange compounds to less desirable orange compounds.

3. 发明授权

US4946701A Beverages 失效
标题翻译：饮料
公开(公告)号：US4946701A
公开(公告)日：1990-08-07
申请号：US389442
申请日：1989-08-04
申请人： Chee-Hway Tsai , David C. Heckert , James T. Kuznicki
发明人： Chee-Hway Tsai , David C. Heckert , James T. Kuznicki
IPC分类号： A23L2/00 , A23F3/00 , A23F3/16 , A23F3/30 , A23F3/40 , A23F5/00 , A23L2/38 , A23L2/52
CPC分类号： A23L2/38 , A23F3/163 , A23F3/405 , A23L2/52
摘要： A beverage containing a flavorant and green tea solids or flavanols is disclosed. The beverage can contain sweeteners. Caffeine can also be present in the beverage in ratio of caffeine to flavanols of from about 1:1 to about 1:30. The beverage can be carbonated or non-carbonated, i.e. a still beverage such as fruit juice or coffee. The preferred green tea solids are catechin and epicatechin and their derivatives. When caffeine is present, this beverage retains the alertness benefit of caffeine along with the relaxing effects attributed to the green tea solids.

4. 发明授权

US4830862A Calcium-supplemented beverages and beverage concentrates containing low levels of sulfate 失效
标题翻译：含钙的饮料和含有低含量硫酸盐的饮料浓缩物
公开(公告)号：US4830862A
公开(公告)日：1989-05-16
申请号：US80521
申请日：1987-07-31
申请人： Steven D. Braun , Timothy W. Dake , Chee-Hway Tsai
发明人： Steven D. Braun , Timothy W. Dake , Chee-Hway Tsai
IPC分类号： A23L2/38 , A23L1/304 , A23L2/52 , A23L2/68
CPC分类号： A23L2/68 , A23L2/52 , A23L33/16
摘要： Beverages and beverage concentrates nutritionally supplemented with significant levels of solubilized calcium and containing low levels of sulfate, preferably in combination with low levels of chloride, are disclosed. These beverages and concentrates also contain specified levels of edible acids selected from phosphoric acid, citric acid, malic acid, fumaric acid, adipic acid, gluconic acid, and lactic acid, as well as mixtures of these acids. The particular acid systems are selected to provide the desired flavor and sourness character for the beverages and concentrates. Inclusion of low levels of sulfate/chloride in these beverages and concentrates provides a quicker onset of sourness, prevents or reduces aftertaste effects and improves the solubility of the calcium, particularly when high levels of phosphoric acid or citric acid are used. Inclusion of sulfate/chloride also prevents or reduces the precipitation and deposition of calcium salts on equipment surfaces during the pasteurization or sterilization of calcium-containing fruit juice beverages.

5. 发明授权

US4639375A Enzymatic treatment of black tea leaf 失效
标题翻译：红茶叶的酶法处理
公开(公告)号：US4639375A
公开(公告)日：1987-01-27
申请号：US522878
申请日：1983-08-12
申请人： Chee-Hway Tsai
发明人： Chee-Hway Tsai
IPC分类号： A23F3/14 , A23F3/10 , A23F3/16 , A23F3/00 , A23B7/10 , A23K1/00
CPC分类号： A23F3/10
摘要： A process for the enzymatic treatment of black tea leaf is disclosed. In particular, black tea leaf is wetted with water containing tannase and one or more cell-wall-digesting enzymes, such as cellulase, pectinase, papain, or hemicellulase, prior to extraction. The enzyme-moistened tea leaf is incubated in a closed system at room temperature for a few hours. The enzyme-treated tea is then neutralized with a suitable food grade base and the enzymes are inactivated by heating. The resulting treated tea can be extracted and processed in the usual manner or dried for use in tea bags in the usual manner. As a result, a higher yield of tea is obtained and the resulting instant tea has better solubility in cold water than conventional teas. The bag tea products an infusion which does not form haze at cold temperatures.
摘要翻译：公开了一种用于酶处理红茶叶的方法。特别地，在提取前，用含有鞣酸酶和一种或多种细胞壁消化酶（例如纤维素酶，果胶酶，木瓜蛋白酶或半纤维素酶）的水润湿红茶叶。将酶加湿的茶叶在封闭的系统中在室温下孵育数小时。然后用合适的食品级碱中和酶处理的茶，通过加热使酶失活。所得到的处理过的茶可以以常规方式提取和处理，或以常规方式干燥用于茶包。结果，获得较高的茶产率，所得到的速溶茶在冷水中的溶解度比常规茶具有更好的溶解度。袋茶产品在寒冷的温度下不会形成雾霾。

6. 发明授权

US4935256A Process for making green tea solids 失效
标题翻译：制作绿茶固体的方法
公开(公告)号：US4935256A
公开(公告)日：1990-06-19
申请号：US429666
申请日：1989-10-31
申请人： Chee-Hway Tsai
发明人： Chee-Hway Tsai
IPC分类号： A23F3/16 , A23F3/18 , A23F3/30 , A23F3/42 , C07D311/30 , C08B37/00
CPC分类号： C08B37/0045 , A23F3/163 , A23F3/423 , C07D311/30
摘要： A process for isolating and purifying green tea solids in good yield is described. The process uses food approved solvents and provides flavanols with less green/grassy flavor. A less bitter and less astringent flavanol pectin complex is also prepared using pectins, cellulose, gums or sugars.

7. 发明授权

US4938985A Commercially processed orange juice products having a more hand-squeezed character 失效
标题翻译：商业加工的橙汁产品具有更多的手挤压特性
公开(公告)号：US4938985A
公开(公告)日：1990-07-03
申请号：US52088
申请日：1987-05-18
申请人： Robert L. Swaine, Jr. , Thomas F. Rich , Rudolf G. K. Strobel , Raju V. Thundathil , Chee-Hway Tsai
发明人： Robert L. Swaine, Jr. , Thomas F. Rich , Rudolf G. K. Strobel , Raju V. Thundathil , Chee-Hway Tsai
IPC分类号： A23L2/52 , A23L2/02 , A23L2/06 , A23L2/56
CPC分类号： A23L2/56 , A23L2/06
摘要： Commercially processed orange juice products, including frozen orange juice concentrates, which are closer to hand-squeezed orange juice in character are disclosed. At single-strength, these products have a viscosity of about 7 centipoise or less (at 8.degree. C.) and a titratable oil content of about 0.015% or less. These products are further characterized by an orange aroma and flavor component which has a higher ratio of certain desirable "fresh" and "orangey" compounds, relative to certain less desirable orange compounds, when compared to current commercial orange juice products prepared from orange juice concentrate.

8. 发明授权

US4818555A Method of making low viscosity evaporative orange juice concentrates having less cooked off-flavor 失效
标题翻译：制备具有较少煮熟的异味的低粘度蒸发橙汁浓缩物的方法
公开(公告)号：US4818555A
公开(公告)日：1989-04-04
申请号：US52089
申请日：1987-05-18
申请人： Robert D. Piotrowski , George R. Ross , Rudolf G. K. Strobel , Raju V. Thundathil , Chee-Hway Tsai
发明人： Robert D. Piotrowski , George R. Ross , Rudolf G. K. Strobel , Raju V. Thundathil , Chee-Hway Tsai
IPC分类号： A23L2/02 , A23L2/06 , A23L2/08 , A23L3/18
CPC分类号： A23L2/06 , A23L2/08 , A23L3/18
摘要： Low viscosity evaporative orange juice concentrates having less cooked off-flavor, as measured by the % retained valencene, are disclosed. These concentrates are preferably obtained by an evaporative concentration process which starts with a feed juice having a relatively low viscosity and sinking pulp level and which heats this feed juice to temperature no higher than about 180.degree. F. to avoid the generation of cooked off-flavor. In addition, the juice, at a critical solids content, is headed under vacuum to temperatures in the range of from about 160.degree. to about 180.degree. F. under conditions of high shear across the heated surface of the evaporator to insure effective deactivation of pectinesterase enzymes initially present in the feed juice.

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式