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1. 发明授权

US06413560B1 Method for reducing syneresis 失效
标题翻译：降低脱水收缩的方法
公开(公告)号：US06413560B1
公开(公告)日：2002-07-02
申请号：US09013673
申请日：1998-01-26
申请人： Gitte Budolfsen , Mette Ohrstrom Jensen , Anne Glud Rasmussen
发明人： Gitte Budolfsen , Mette Ohrstrom Jensen , Anne Glud Rasmussen
IPC分类号： A23L105
CPC分类号： C12Y301/01011 , A23L19/09 , A23L21/11 , A23L29/231
摘要： The present invention relates to methods for reducing the serum separation of an aqueous mass containing pectin, including the steps of: (a) providing an aqueous mass substantially free from pectin depolymerizing enzymes, (b) adding an effective amount of pectinesterase, preferably substantially free from pectin depolymerizing enzymes, and (c) incubating said mass in the presence of divalent cations, is disclosed. The method has been found to be advantageous with products wherein the pectin containing aqueous mass is derived from broccoli, pepper, mustard, apples, tomatoes oranges, lemons, grapes, lime, pears, carrots, peas, cauliflower, and berries, such as blackcurrant, blue-berries, strawberries, and raspberries to obtain products, such as jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other deserts.
摘要翻译：本发明涉及降低含有果胶的含水物质的血清分离的方法，包括以下步骤：（a）提供基本上不含果胶解聚酶的水性质量，（b）加入有效量的果胶泛酸酯，优选基本上不含来自果胶解聚酶，和（c）在二价阳离子存在下温育所述物质。已经发现，该方法对于其中含有水性质量的果胶来自西兰花，胡椒，芥末，苹果，西红柿，柠檬，葡萄，石灰，梨，胡萝卜，豌豆，花椰菜和浆果的产品，如黑醋栗，蓝莓，草莓和覆盆子，以获得果酱，果酱，果冻，果汁，酱，汤，酱料，调味品，番茄酱，莎莎，酸辣酱，布丁，慕斯或其他沙漠的产品。

2. 发明申请

US20060246201A1 Process for preparation of shelf stable fruit spread with no added sugar 审中-公开
标题翻译：制备无稳定水果的方法，无添加糖
公开(公告)号：US20060246201A1
公开(公告)日：2006-11-02
申请号：US10536611
申请日：2002-12-20
申请人： Mysore Rekha , Ramesh Avula , Attar Chauhan , Ramesh Ramteke
发明人： Mysore Rekha , Ramesh Avula , Attar Chauhan , Ramesh Ramteke
IPC分类号： A23L1/212
CPC分类号： C12Y301/01011 , A23L21/11 , A23L35/20 , C12Y302/01015
摘要： The invention provides a process for preparing fruit spread from liquefied fruit pulps and juice concentrates without the addition of sugar, artificial sweeteners, acid, pectin and thickeners, wherein the fruit pulp is incubated with pectolytic enzyme under controlled conditions to reduce the pulp viscosity to a desired level.
摘要翻译：本发明提供了一种制备从液化果肉浆和果汁浓缩物中分散的果实而不添加糖，人造甜味剂，酸，果胶和增稠剂的方法，其中将水果浆与果胶酶在受控条件下温育以将纸浆粘度降低至期望水平。

3. 发明授权

US3860726A Process for producing digestible puree from the fruit containing stone cells with high viscosity maintained 失效
标题翻译：从含有高粘度的石灰细胞的水果中生产可食用的方法
公开(公告)号：US3860726A
公开(公告)日：1975-01-14
申请号：US34533473
申请日：1973-03-27
申请人： YAMANE AKIYOSHI
发明人： YAMANE AKIYOSHI
IPC分类号： A23L19/00 , A23L2/84 , A23L21/10 , A23L1/06
CPC分类号： A23L21/11
摘要： A process for producing digestible puree from a fruit containing stone cells, which comprises a steps of adding peptidase to the crude puree obtained from a fruit containing stone cells, subjecting the puree to crushing, followed by centrifugal separation. This process features improved separation of the stone cells without causing a decrease in the viscosity of the crude puree. With this process, a puree is obtained which is pleasant to the palate and of a good color tone and suitable for use as the starting material for fruit base drinks.
摘要翻译：一种从含有石细胞的水果中生产可消化的泥的方法，其包括将步骤是从含有石细胞的果实得到的粗纯浆中加入肽酶，使其进行粉碎，然后离心分离。该方法具有改进的石细胞分离，而不会导致粗纯浆的粘度降低。通过这个过程，可以获得一种可以使口感愉悦的色浆和适合用作水果基础饮料原料的酱油。

4. 发明授权

US08586121B2 Fruit snack 有权
标题翻译：水果小吃
公开(公告)号：US08586121B2
公开(公告)日：2013-11-19
申请号：US11773028
申请日：2007-07-03
申请人： Luc Leo Ivonne Jacops , Natasja Veronica Hermina Lemmens-Smink , Vincent Yves Gerard Passard
发明人： Luc Leo Ivonne Jacops , Natasja Veronica Hermina Lemmens-Smink , Vincent Yves Gerard Passard
IPC分类号： A23L1/05
CPC分类号： C12Y301/01011 , A23L5/30 , A23L21/11 , A23V2002/00 , A23V2300/46
摘要： The present invention is directed to a packaged, shelf-stable, gelled natural fruit pulp, in which the natural pectins of the fruit pulp have been substantially demethoxylated by the action of a pectinmethylesterase enzyme under ultra-high pressure (UHP) conditions. Also provided is a method of preparation of the packaged, ambient-stable, natural fruit product.
摘要翻译：本发明涉及一种包装的，稳定的，胶凝的天然果实果肉，其中通过果胶甲基酯酶在超高压（UHP）条件下的作用，水果果肉的天然果胶已基本上脱甲氧基化。还提供了一种制备包装的，环境稳定的天然水果产品的方法。

5. 发明申请

US20080014303A1 Fruit Snack 有权
标题翻译：水果小吃
公开(公告)号：US20080014303A1
公开(公告)日：2008-01-17
申请号：US11773028
申请日：2007-07-03
申请人： Luc Jacops , Natasja Lemmens-Smink , Vincent Passard
发明人： Luc Jacops , Natasja Lemmens-Smink , Vincent Passard
IPC分类号： A23L1/064 , A23L3/32 , A23L3/3463
CPC分类号： C12Y301/01011 , A23L5/30 , A23L21/11 , A23V2002/00 , A23V2300/46
摘要： The present invention is directed to a packaged, shelf-stable, gelled natural fruit pulp, in which the natural pectins of the fruit pulp have been substantially demethoxylated by the action of a pectinmethylesterase enzyme under ultra-high pressure (UHP) conditions. Also provided is a method of preparation of the packaged, ambient-stable, natural fruit product.
摘要翻译：本发明涉及一种包装的，稳定的，胶凝的天然果实果肉，其中通过果胶甲基酯酶在超高压（UHP）条件下的作用，水果果肉的天然果胶已基本上脱甲氧基化。还提供了一种制备包装的，环境稳定的天然水果产品的方法。

6. 发明授权

US5939110A Pectinesterase in the treatment of fruit and vegetables 失效
标题翻译：果胶酵素在水果和蔬菜的处理
公开(公告)号：US5939110A
公开(公告)日：1999-08-17
申请号：US744575
申请日：1996-11-06
申请人： Catherine Marie Therese Grassin , Pierre Clement Louis Fauquembergue
发明人： Catherine Marie Therese Grassin , Pierre Clement Louis Fauquembergue
IPC分类号： A23L19/00 , A23L21/10 , A23L1/05
CPC分类号： C12Y301/01011 , A23L19/09 , A23L21/11
摘要： The present invention discusses the use of pectinesterase to demethoxylate high-methoxylated pectins. The pectinesterase makes possible the preparation of food containing fruit or vegetables in a more efficient way. Specifically, fruit and vegetable jams, jellies, compotes and soups are prepared without or with greatly reduced sugar and pectin addition. The present invention also discusses a process for producing apple sauce comprising the use of pectinesterase.
摘要翻译：本发明讨论了果胶泛酸酶对高甲氧基化果胶脱甲氧基化的用途。果胶酶可以以更有效的方式制备含有水果或蔬菜的食物。具体来说，水果和蔬菜的果酱，果冻，汤匙和汤都是没有或大大降低糖和果胶的。本发明还讨论了生产苹果酱的方法，该方法包括使用果胶苷酶。

7. 发明授权

US5639494A Pectinesterase in the treatment of fruit and vegetables 失效
标题翻译：果胶酵素在水果和蔬菜的处理
公开(公告)号：US5639494A
公开(公告)日：1997-06-17
申请号：US256856
申请日：1994-12-05
申请人： Catherine Marie Therese Grassin , Pierre Clement Louis Fauquembergue
发明人： Catherine Marie Therese Grassin , Pierre Clement Louis Fauquembergue
IPC分类号： A23L19/00 , A23L21/10 , A23L1/05
CPC分类号： C12Y301/01011 , A23L19/09 , A23L21/11
摘要： A method to prepare a food containing a gel of a low-methoxylated pectin of at least one fruit or vegetable is disclosed. The method comprises adding pectin esterase to the fruit or vegetable or to the pulp thereof in an amount effective to demethoxylate pectin, optionally adding calcium chloride, and maintaining the fruit or vegetable or pulp under conditions such that the pectin esterase converts high-methoxylated pectin of the fruit or vegetable or pulp to low-methoxylated pectin and the low-methoxylated pectin forms a gel. The fruit or vegetable or pulp is then formulated to obtain the desired food containing the gel. The method is used, for instance, to produce fruit and vegetable jams and jellies, compotes, sauces and soups.
摘要翻译： PCT No.PCT / EP93 / 03379 371日期1994年12月5日第 102（e）1994年12月5日日期PCT 1993年11月30日PCT PCT。出版物WO94 / 12055 日期：1994年6月9日公开了一种制备含有至少一种水果或蔬菜的低甲氧基化果胶凝胶的食品的方法。该方法包括以果糖或植物或纸浆的形式将果胶酯酶加入水果或蔬菜或其纸浆中，其量可有效地使果胶脱甲氧基化，任选地加入氯化钙，以及在果胶酯酶将高级甲氧基化果胶转化为水果或蔬菜或纸浆至低甲氧基化果胶和低甲氧基化果胶形成凝胶。然后配制水果或蔬菜或纸浆以获得含有凝胶的所需食物。该方法用于例如生产水果和蔬菜果酱和果冻，浓汤，调味汁和汤。

8. 发明申请

US20140287093A1 Method for Manufacturing Jam Using Fruits of Acanthopanax Sentcosus 审中-公开
标题翻译：使用刺五加果实制造果酱的方法
公开(公告)号：US20140287093A1
公开(公告)日：2014-09-25
申请号：US14224030
申请日：2014-03-24
申请人： Miyoung Kim , Byung-no Lee , Seunghae Lee , Seunggyu Lee
发明人： Miyoung Kim , Byung-no Lee , Seunghae Lee , Seunggyu Lee
IPC分类号： A23L1/06
CPC分类号： A23L1/062 , A23L21/11 , A23V2002/00 , A23V2200/30 , A23V2250/2124
摘要： A method for manufacturing jam using Acanthopanax senticosus fruits. Acanthopanax senticosus fruits are mashed, added with sugar, stored in a container, and fermented and ripened. The fermented and ripened Acanthopanax senticosus fruits are heated, added with mineral water, and compressed using a sieve to separate out the seeds and skins, and obtain a flesh extract of the Acanthopanax senticosus. The flesh extract is boiled down while stirring and 5-15 parts of sugar are added. Heat is reduced and salt is added to thoroughly-steam the boiled-down flesh extract. The thoroughly steamed flesh extract is put into a glass jar, boiled in a water bath with the lid of the glass jar tightly sealed, and cooled down to vacuum seal the glass jar. A final ripening process is performed. The jam provides an improved flavor of the Acanthopanax senticosus fruits and helps people to stay healthy due to the useful pharmacological effects of Acanthopanax senticosus fruits.
摘要翻译：使用刺五加果实制造果酱的方法。将刺五加水果捣碎，加入糖，储存在容器中，发酵成熟。将发酵成熟的刺五加水果加热，加入矿泉水，并用筛子压片以分离种子和皮肤，并获得刺五加的肉提取物。在搅拌下将肉提取物煮沸并加入5-15份糖。加热减少，并加入盐以彻底蒸煮煮熟的肉肉提取物。将彻底蒸的肉提取物放入玻璃罐中，在水浴中煮沸，玻璃罐的盖子被密封，并冷却至真空密封玻璃罐。进行最终成熟过程。果酱提供了刺五加水果的改善的味道，并且由于刺五加水果的有用的药理作用，帮助人们保持健康。

9. 发明申请

US20020182289A1 Method for reducing syneresis 审中-公开
标题翻译：降低脱水收缩的方法
公开(公告)号：US20020182289A1
公开(公告)日：2002-12-05
申请号：US10045818
申请日：2001-11-07
申请人： Novozymes A/S
发明人： Gitte Budolfsen , Mette Ohrstrom Jensen , Anne Glud Rasmussen
IPC分类号： A23K001/00
CPC分类号： C12Y301/01011 , A23L19/09 , A23L21/11 , A23L29/231
摘要： The present invention relates to methods for reducing the serum separation of an aqueous mass containing pectin, comprising the steps of: (a) providing an aqueous mass substantially free from pectin depolymerizing enzymes, (b) adding an effective amount of pectinesterase, preferably substantially free from pectin depolymerizing enzymes, and (c) incubating said mass in the presence of divalent cations, is disclosed. The method has been found to be advantageous with products wherein the pectin containing aqueous mass is derived from broccoli, pepper, mustard, apples, tomatoes oranges, lemons, grapes, lime, pears, carrots, peas, cauliflower, and berries, such as blackcurrant, blue-berries, strawberries, and raspberries to obtain products, such as jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other deserts.
摘要翻译：本发明涉及降低含有果胶含水物质的血清分离的方法，包括以下步骤：（a）提供基本上不含果胶解聚酶的水性质量，（b）加入有效量的果胶促进酶，优选基本上不含来自果胶解聚酶，和（c）在二价阳离子存在下温育所述物质。已经发现，该方法对于其中含有水性质量的果胶来自西兰花，胡椒，芥末，苹果，西红柿，柠檬，葡萄，石灰，梨，胡萝卜，豌豆，花椰菜和浆果的产品，如黑醋栗，蓝莓，草莓和覆盆子，以获得果酱，果酱，果冻，果汁，酱，汤，酱料，调味品，番茄酱，莎莎，酸辣酱，布丁，慕斯或其他沙漠的产品。

10. 发明授权

US6036981A Process for the improvement of gel formation or viscosity increase 失效
标题翻译：改善凝胶形成或粘度增加的方法
公开(公告)号：US6036981A
公开(公告)日：2000-03-14
申请号：US34668
申请日：1998-03-04
申请人： Gitte Budolfsen , Hans Peter Heldt-Hansen
发明人： Gitte Budolfsen , Hans Peter Heldt-Hansen
IPC分类号： A23L2/84 , A23L19/00 , A23L21/10 , A23L23/00 , A23L27/60 , A23B7/10
CPC分类号： C12Y301/01011 , A23L19/09 , A23L2/84 , A23L21/11 , A23L23/00 , A23L27/63
摘要： A process for increasing the viscosity or gel strength of certain food products is disclosed. By the process a pectinaceous homogenate or slurry is subjected to: a) a treatment with a mixture of enzymes, comprising one or more among galactanases, arabinanases, .alpha.-arabinofuranosidases, rhamnogalacturonan acetyl esterases (RGAE), endoglucanases, mannanases, xylanases, and proteolytic enzymes; b) a treatnent with a pectinesterase (PE), which PE is essentially free from pectic depolymerizing enzymes; followed by c) an enzyme inactivating treatment; said process being performed in the presence of divalent metal ions, especially Ca.sup.2+, said ions being inherently present in said homogenate or slurry, or said ions being added at any time prior to, during or after the process steps (a) to (c). The final product may be a jam, marmalade, jelly, juice, paste, soup, dressing, sauce, condiment, ketchup, salsa, chutney, pudding, mousse, or other dessert.
摘要翻译：公开了提高某些食品的粘度或凝胶强度的方法。通过该方法，将果胶匀浆或浆液进行：a）用半乳聚糖酶，阿拉伯聚糖酶，α-阿拉伯呋喃糖苷酶，鼠李糖半乳聚糖乙酰酯酶（RGAE），内切葡聚糖酶，甘露聚糖酶，木聚糖酶和蛋白水解酶中的一种或多种酶的混合物的处理酶; b）用果胶酶（PE）处理，其中PE基本上不含果胶解聚酶; 其次是c）酶灭活处理; 所述方法是在二价金属离子，特别是Ca 2+存在下进行的，所述离子本质上存在于所述匀浆或浆料中，或所述离子在工艺步骤（a）至（c）之前，之中或之后的任何时间加入，。最终产品可能是果酱，果酱，果冻，果汁，酱料，汤，酱料，调味品，番茄酱，莎莎，酸辣酱，布丁，摩丝或其他甜点。

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