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1. 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.

2. 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.

3. 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.

4. 发明授权

US4256774A Decaffeination process 失效
标题翻译：脱咖啡因过程
公开(公告)号：US4256774A
公开(公告)日：1981-03-17
申请号：US908887
申请日：1978-05-24
申请人： Rudolf G. K. Strobel , Richard A. Eich
发明人： Rudolf G. K. Strobel , Richard A. Eich
IPC分类号： A23F5/20
CPC分类号： A23F5/206
摘要： Coffee beans are decaffeinated using a solvent system which comprises benzyl alcohol.
摘要翻译：咖啡豆使用包含苄醇的溶剂系统脱咖啡因。

5. 发明授权

US4220673A Low-temperature steam desorbate process for improved instant tea 失效
标题翻译：低温蒸汽脱硫工艺改善速溶茶
公开(公告)号：US4220673A
公开(公告)日：1980-09-02
申请号：US936951
申请日：1978-08-25
申请人： Rudolf G. K. Strobel
发明人： Rudolf G. K. Strobel
IPC分类号： A23F3/18 , A23F3/26 , A23F3/42 , A23F3/02
CPC分类号： A23F3/426 , A23F3/18
摘要： A stable water-soluble Desorbate instant tea having a flavor, aroma, appearance and chemical composition approximating that of fresh expertly brewed tea is made by a process comprising passing steam at reduced pressures through a columnar bed of ground tea leaves to pre-wet and pre-swell an upper portion of said leaves; and then passing water and wet steam at reduced pressures and low temperatures through said bed to desorb and extract from said tea leaves an aqueous tea extract while maintaining a weight ratio of said extract to dry tea leaves of from about 0.5:1 to about 3:1, and collecting said extract in a cold trap. Decreaming of the extract prepared by this process is not necessary to provide a water-soluble dry instant tea which, upon reconstitution in water, provides an iced beverage that tastes like an iced tea made from fresh, expertly brewed tea. The solubility and solution stability of the Desorbate tea of this invention are surprisingly improved by treating the process water with a minor amount of a higher chain polyphosphate glass, a bilsulfite, a sulfite and/or a suitable carrageenan.
摘要翻译：具有近似于新鲜专业酿造的茶的风味，香气，外观和化学组成的稳定的水溶性脱硫速溶茶通过包括使蒸汽在减压下通过研磨茶叶的柱状床进行预湿和预处理的方法来制备 - 留下所述叶子的上部; 然后在减压和低温下通过所述床的水和湿蒸汽以解吸并从所述茶叶中提取含水茶提取物，同时保持所述提取物与干茶叶的重量比为约0.5:1至约3:1。 1，并将所述提取物收集在冷阱中。通过该方法制备的提取物的滗析物不需要提供水溶性干燥速溶茶，其在水中重构时提供如新鲜的专业酿造的茶制成的冰茶的冰水饮料。通过用较少量的较高链多磷酸盐玻璃，亚硫酸氢盐，亚硫酸盐和/或合适的卡拉胶处理工艺用水，本发明的脱硫酸茶的溶解度和溶液稳定性令人惊奇地得到改善。

6. 发明授权

US4463025A Process for preparing a citrus fruit juice concentrate 失效
标题翻译：柑橘类果汁浓缩物的制备方法
公开(公告)号：US4463025A
公开(公告)日：1984-07-31
申请号：US283762
申请日：1981-07-16
申请人： Rudolf G. K. Strobel
发明人： Rudolf G. K. Strobel
IPC分类号： A23L2/12 , A23L2/14
CPC分类号： A23L2/12
摘要： A process for preparing a natural citrus fruit juice concentrate prepared from natural citrus fruit ingredients is disclosed. The fruit juice concentrate has at least 35% solids including pulp, non-volatile compounds, pectin and volatile compounds. This fruit juice concentrate has at least 65% of the aroma and flavor volatile compounds of the natural juice.The fruit juice concentrate is prepared by separating natural citrus fruit juice into a particulate solids portion (such as pectin or pulp) and a serum portion. The serum portion which comprises 7% to 20% solids and from 80% to 93% water is concentrated by removing essentially pure water. The concentration step can be accomplished by freeze concentration or by sublimation concentration. When sublimation concentration is used, the particulate solids do not have to be separated from the serum. Substantially 100% of the non-volatile solids are retained. Moreover, the product is substantially free of oxidative degradation products.
摘要翻译：公开了一种由天然柑橘类水果成分制备的天然柑橘类果汁浓缩物的制备方法。果汁浓缩物含有至少35％的固体，包括纸浆，非挥发性化合物，果胶和挥发性化合物。这种果汁浓缩物具有至少65％的天然果汁的芳香和风味挥发性化合物。通过将天然柑橘类果汁分离成固体颗粒（如果胶或纸浆）和血清部分来制备果汁浓缩物。通过除去基本上纯的水来浓缩包含7％至20％固体和80％至93％水的血清部分。浓缩步骤可以通过冷冻浓缩或升华浓度来实现。当使用升华浓度时，颗粒固体不必与血清分离。基本上100％的非挥发性固体被保留。此外，该产品基本上不含氧化降解产物。

7. 发明授权

US4279937A Liquid extract decaffeination with benzyl alcohol containing mixtures 失效
标题翻译：液体提取物与含有混合物的苄醇脱咖啡因
公开(公告)号：US4279937A
公开(公告)日：1981-07-21
申请号：US814618
申请日：1977-07-11
申请人： Rudolf G. K. Strobel , Richard A. Eich
发明人： Rudolf G. K. Strobel , Richard A. Eich
IPC分类号： A23F3/38 , A23F5/22 , A23L5/20 , A23G1/00
CPC分类号： A23F5/226 , A23F3/38 , A23L5/23
摘要： Liquid coffee extracts are decaffeinated using a solvent system which comprises benzyl alcohol.
摘要翻译：液体咖啡提取物使用包含苄醇的溶剂系统脱咖啡因。

8. 发明授权

US4204464A Continuous desorption apparatus for aroma flavor concentrate 失效
标题翻译：用于香味浓缩物的连续解吸装置
公开(公告)号：US4204464A
公开(公告)日：1980-05-27
申请号：US18975
申请日：1979-03-09
申请人： Rudolf G. K. Strobel
发明人： Rudolf G. K. Strobel
IPC分类号： A23F3/42 , A23F5/26 , A23F5/48 , A23L27/10 , B01D11/02 , A47J31/30 , A47J31/42
CPC分类号： A23F3/426 , A23F5/265 , A23F5/486 , A23L27/115 , B01D11/0223
摘要： This invention relates to a process and apparatus for the production of an aroma flavor concentrate from aroma- and flavor-bearing substrates, especially roasted and ground coffee. More particularly, the invention is concerned with a process for continuously de-aromatizing and desorbing aroma and flavor constituents from said substrates by passing wet steam counter-currently through a continuous columnar bed of said substrate, said bed flowing upwardly through a substantially upright vacuum-tight desorption column. Wet steam is applied in an amount and manner to form and maintain a substantially stationary desorption zone in said flowing columnar bed at a finite distance above a bottom inlet of said upright desorption column. The stationary desorption zone is formed by the condensation of the wet steam as it passes into a progressively cooler temperature gradient in said flowing columnar bed. The temperature gradient is created by the continuous introduction of chilled fresh substrate through the bottom inlet. A vaporous aroma flavor fraction and a desorbed soluble solids fraction are collected in separate cold traps in communication with said column at about said stationary desorption zone.
摘要翻译：本发明涉及一种用于由芳香和含风味的底物，特别是焙炒和研磨的咖啡生产香味风味浓缩物的方法和设备。更具体地说，本发明涉及一种通过将湿蒸汽逆流通过所述基底的连续柱状床来使所述基底连续地脱芳香化和解吸香气和香味成分的方法，所述床向上流过基本直立的真空 - 紧密解吸柱。以一定量和方式施加湿蒸汽以在所述直立解吸塔的底部入口上方的有限距离处在所述流动柱状床中形成和维持基本上固定的解吸区。固定解吸区是通过湿法蒸汽在所述流动的柱状床中进入逐渐变冷的温度梯度时的冷凝而形成的。温度梯度是通过底部入口连续引入冷冻新鲜底物而产生的。将蒸气香味风味级分和解吸附的可溶性固体级分收集在与所述柱在大约所述固定解吸区连通的分开的冷阱中。

9. 发明授权

US4971813A Process for making concentrated low calorie fruit juice 失效
标题翻译：制作浓缩低热量果汁的方法
公开(公告)号：US4971813A
公开(公告)日：1990-11-20
申请号：US479140
申请日：1990-02-13
申请人： Rudolf G. K. Strobel , Robert E. Tarr
发明人： Rudolf G. K. Strobel , Robert E. Tarr
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 amount of sugar in juices. The process involves removing the aroma/flavor volatiles from juice by forming a microaerosol by spraying juice at a temperture of from 45.degree. C. to 110.degree. C. through a nozzle having a diameter of about 100 microns to 1200 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 yeast. The alcohol formed during this fermentation reaction is removed by distillation, preferably by the same aerosolization process as the volatiles are removed. The aroma and flavor volatiles are returned to the juice to provide a good tasting low calorie fruit juice.
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果汁中糖分的有效方法。该方法包括通过在45℃至110℃的温度下喷雾直径约100微米至1200微米的喷嘴以100的速度形成微溶胶，从而从果汁中除去芳香/香味挥发物。 m / sec。至250米/秒。并进入5mm至200mm Hg的真空室中，并在10℃至约55℃的温度下进行处理，然后用酵母处理回收的果汁部分。通过蒸馏除去在该发酵反应期间形成的醇，优选通过除去挥发物的相同的气雾化方法。将香气和香味挥发物回到果汁中，以提供一种很好的品尝低热量果汁。

10. 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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