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1. 发明授权

US11484497B2 Composition for making a tea beverage or herbal and vegetable broths 有权
公开(公告)号：US11484497B2
公开(公告)日：2022-11-01
申请号：US14846361
申请日：2015-09-04
申请人： Schweitzer-Mauduit International, Inc.
发明人： Philippe Ragot , Bernard Mompon , Cedric Rousseau , Esther Pons , Christian Pineau
IPC分类号： A23F3/18 , A23L2/08 , A23F3/34 , A23F3/30 , B65D85/812 , B65D85/816 , B65D85/808 , A23F3/36 , A23F3/22 , A23L27/10 , A23L23/10 , A61K9/00 , A61K36/53 , B65D85/804 , A23F3/38 , A23F5/36 , A23L27/14 , A23L27/00
摘要： The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.

2. 发明申请

US20210219582A1 MANUFACTURING METHOD OF KIM-CHI FLAVORING SEASONING MIX 有权
公开(公告)号：US20210219582A1
公开(公告)日：2021-07-22
申请号：US16790421
申请日：2020-02-13
申请人： Tae Yang AN
发明人： Tae Yang AN
IPC分类号： A23L19/00 , A23L27/14 , A23L33/14 , A23L33/135 , A23L27/12 , A23L27/00 , A23L27/22 , A23L27/10 , A23B7/10 , A23L5/20 , A23L3/40
摘要： The present invention relates to a method for producing kimchi seasoning mix includes mixing the raw materials in the powder form and drying the raw materials with hot air, wherein the raw materials include red pepper powder, conventional seasoning, vegetable powder, yeast and vegetable lactic acid bacteria. Accordingly, the taste and aroma of kimchi can be felt without the process of preparing actual kimchi, such as soaking kimchi with pickled cabbage. In addition, as the process of soaking kimchi is omitted, the manufacturing process is greatly simplified. In other words, the time to soak kimchi is not only shortened, but the kimchi soup produced inevitably when actual kimchi is manufactured is omitted.

3. 发明授权

US10893765B2 System and method of an attachable spice dispensing device for an automatic meal preparation apparatus 有权
公开(公告)号：US10893765B2
公开(公告)日：2021-01-19
申请号：US15191156
申请日：2016-06-23
申请人： Kitchen Mate Inc.
发明人： Yang Yu , Yousuf Chowdhary
IPC分类号： A47J47/01 , A47G19/34 , A23L27/14 , G01F11/46 , G01F11/00
摘要： A spice dispensing device is provided for an automatic meal preparation apparatus. The device uses a replaceable cartridge containing a volume of spice for dispensing in predetermined volumetric doses. A dispensing mechanism is built in to the cartridge for isolating the predetermined volumetric dose and moving it toward an opening in the bottom of the cartridge. The cartridge is sized and shaped to be placed into the automatic meal preparation apparatus in a rack for containing a plurality of such cartridges. The cartridge is alignable with a position in the rack in which the spice dose can be dispensed directly into a cooking vessel of the apparatus.

4. 发明申请

US20190246679A1 Fortified Micronutrient Food and Beverage Additive 审中-公开
公开(公告)号：US20190246679A1
公开(公告)日：2019-08-15
申请号：US16362302
申请日：2019-03-22
申请人： Kyle Murphy , Frederick T Murphy
发明人： Kyle Murphy , Frederick T Murphy
IPC分类号： A23L33/155 , A23L33/16 , A23L27/16 , A23L27/14 , A23L27/10
CPC分类号： A23L33/155 , A23L27/105 , A23L27/14 , A23L27/16 , A23L33/16 , A23V2002/00
摘要： A food and beverage additive may include a micronutrient fortification supplement which includes at least 10 different micronutrients and a flavoring agent which includes at least one seasoning or spice. A food and beverage additive may include Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B7, Vitamin B9, Vitamin B12, Vitamin C, Vitamin D2, Vitamin E, Vitamin K1, Zinc, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Selenium, and a flavoring agent which includes at least one seasoning or spice. The micronutrients in the compositions may be 100% plant-based and may be present in the food and beverage additives in an amount equal to or greater than the Daily Value (DV) of the U.S. Food and Drug Administration (FDA).

5. 发明授权

US09993018B2 Nutritional supplements from green leafy vegetables 有权
公开(公告)号：US09993018B2
公开(公告)日：2018-06-12
申请号：US13819903
申请日：2011-08-30
申请人： Chitra Vasant Savangikar , Vasant Anantrao Savangikar
发明人： Chitra Vasant Savangikar , Vasant Anantrao Savangikar
IPC分类号： A61K36/00 , A23L1/30 , A23L2/385 , A23L2/39 , A23L2/52 , A23C9/133 , A23C19/05 , A23P10/40 , A23L7/10 , A23L7/161 , A23L19/00 , A23L27/14 , A23L33/105 , A23L33/16 , A23L33/175 , A23L33/21 , A23L23/00
CPC分类号： A23L33/105 , A23C9/133 , A23C19/054 , A23C2240/15 , A23L2/385 , A23L2/39 , A23L2/52 , A23L7/101 , A23L7/161 , A23L7/198 , A23L19/09 , A23L23/00 , A23L27/14 , A23L33/16 , A23L33/175 , A23L33/21 , A23P10/40 , A23V2002/00 , A23V2200/30 , A23V2250/0616 , A23V2250/063 , A23V2250/0632 , A23V2250/1578 , A23V2250/1592 , A23V2250/211 , A23V2250/5116 , A23V2250/7056
摘要： This invention discloses packaged nutritional supplements that have nutritional ingredients derived from green leafy vegetation that shall collectively or singly be useful to fulfill the daily need of supplementation from one or more of a nutrient from green leafy vegetation. One embodiment of this invention discloses a novel packaged composition that comprises at least one fraction of a green leafy vegetation and at least one more ingredient to improve its usability and is source of at least one nutritional ingredient selected from the group dietary fiber, beta carotene, iron, calcium, xanthophylls, folic acid and lysine plus methionine and cystine; wherein the fraction comprises a fibrous fraction, a water soluble deproteinized juice fraction and a water insoluble high protein low fiber fraction as fourth primary fraction. In one embodiment of invention, the contribution of at least one nutrient to the nutrient content of the composition from green leafy vegetation or its fraction is a least 15% of at least content of one nutrient of the composition. Also disclosed is a novel packaged composition comprising pulp of whole edible green leafy vegetation and at least one component of flax-seed in the form of a soup or a food bar. The component of flax seed may be one or more selected from the group of whole flax seed, flax seed cake or flax oil.

6. 发明申请

US20180092390A1 DRY BARBEQUE MIX THICKENABLE WITHOUT HEATING 审中-公开
公开(公告)号：US20180092390A1
公开(公告)日：2018-04-05
申请号：US15718508
申请日：2017-09-28
申请人： The Clorox Company
发明人： Michael Hershkowitz , Amanda Facelle Varellas , Ritu Mishra , Clarissa Koga , Hubert Chan , Elizabeth L. Donald
IPC分类号： A23L27/14 , A23L27/60 , A23L27/40 , A23L29/219 , A23L29/262 , A23L13/40
CPC分类号： A23L27/14 , A23L13/428 , A23L23/10 , A23L27/45 , A23L27/60 , A23L29/219 , A23L29/262 , A23V2002/00
摘要： A dry mixture of tomato powder, vinegar powder, and a modified food starch (e.g., hydroxypropyl distarch phosphate) capable of thickening upon addition of liquid, without requiring heating, is disclosed. The dry mixture may be employed as a dry rub, or may be mixed with a liquid of the consumer's choice (e.g., water, beer, wine, bourbon, soda, pineapple juice, other juice, vinegar, or the like). Upon such mixing, and without application of heat, the resulting mixture will spontaneously thicken to have viscosity and other rheological characteristics similar to bottled barbeque sauces, which are thickened with application of heat during formulation, e.g., before bottling.

7. 发明授权

US5508053A Method for producing vegetable pasta 失效
标题翻译：制作蔬菜面食的方法
公开(公告)号：US5508053A
公开(公告)日：1996-04-16
申请号：US317997
申请日：1994-10-04
申请人： Ricardo Villota , Richard C. Maksimoski , Scot A. Irvin
发明人： Ricardo Villota , Richard C. Maksimoski , Scot A. Irvin
IPC分类号： A23L7/109 , A23L27/00 , A23L27/14 , A23L1/16
CPC分类号： A23L27/14 , A23L27/72 , A23L7/109
摘要： A method is provided for the production of vegetable or herb pasta, especially thin-walled vegetable or herb pasta, containing high levels of vegetable solids, i.e., about 4 to about 15 weight percent vegetable solids, or high levels of herb solids, i.e., about 2 to 15 weight percent herb solids. Vegetable pasta can be prepared using vegetable solids derived from beet, broccoli, carrot, celery, corn, green pepper, red pepper, spinach, tomato, and the like. Herb pasta can be prepared using herb solids derived from oregano, basil, coriander, tarragon, onion, parsley, sage, garlic, and the like. Such vegetable and herb pastas are produced by carefully drying the formed pasta shapes under high temperature and low relative humidity conditions, whereby the vegetable or herb pasta is obtained with a moisture content of about 11 to about 13 weight percent and vegetable solids content of about 4 to about 15 weight percent or herb solids content of about 2 to about 15 weight percent, wherein the pasta has, after processing and subsequent cooking, good color, texture, integrity, and vegetable or herb flavor. The vegetable and herb pastas produced by this method also have excellent storage stability.
摘要翻译：提供了一种用于生产植物或草本面食的方法，特别是含有高水平蔬菜固体的薄壁蔬菜或草本面食，即约4至约15重量％的植物固体或高含量的草本固体，约2至15重量％的草本固体。可以使用来自甜菜，西兰花，胡萝卜，芹菜，玉米，青椒，红辣椒，菠菜，番茄等的植物固体制备蔬菜面食。草本面食可以用来自牛至罗勒，香菜，龙蒿，洋葱，欧芹，鼠尾草，大蒜等的草本固体制成。这样的蔬菜和草药面食通过在高温和低相对湿度条件下仔细干燥形成的面食形状来制备，由此获得含水量为约11至约13重量％的植物或草本面食，植物固体含量为约4 至约15重量％或草本固体含量为约2至约15重量％，其中所述面食在加工和随后的烹饪之后具有良好的颜色，质地，完整性和植物或草药风味。通过该方法生产的蔬菜和草药面食也具有优异的储存稳定性。

8. 发明授权

US5252347A Process for the preparation of frozen vegetables 失效
标题翻译：冷冻蔬菜的制备过程
公开(公告)号：US5252347A
公开(公告)日：1993-10-12
申请号：US741641
申请日：1991-08-07
申请人： Luc Darbonne
发明人： Luc Darbonne
IPC分类号： A23B7/00 , A23B7/04 , A23B7/10 , A23L27/10 , A23L27/14 , B65B25/02 , B65B55/00
CPC分类号： A23B7/00 , A23B7/0408 , A23B7/0416 , A23L27/14 , B65B25/02 , Y10S241/37
摘要： An installation for the preparation of frozen vegetables, comprising from upstream in the downstream direction a device (10) for washing the fresh vegetables and a device (14) for the spin-drying of the washed vegetables; the freezing device (16) of the rapid individual type; at least one device (22) suitable for exerting on the frozen vegetables sufficient mechanical stresses to allow them to be broken into a plurality of fractions; at least one device (23) for sorting the frozen uniform fractions; a device (30) for packaging at least one of the frozen fractions; means for disposing of the fraction or fractions coming from the sorting device and intended not to be used; this installation being specially designed for the preparation of aromatic herbs or plants.
摘要翻译：一种用于制备冷冻蔬菜的装置，包括从下游方向的上游到用于洗涤新鲜蔬菜的装置（10）和用于旋转干燥蔬菜的装置（14）; 快速单体型冷冻装置（16）; 至少一个装置（22）适于在冷冻蔬菜上施加足够的机械应力以允许其破碎成多个级分; 至少一个装置（23），用于对冷冻的均匀分数进行分类; 用于包装至少一个所述冷冻馏分的装置（30）; 用于处理来自分选装置并且不被使用的馏分或馏分的装置; 这种安装是专为芳香草药或植物的制备而设计的。

9. 发明授权

US4453320A Process for changing the water content of water-absorbing or water-releasing material 失效
标题翻译：改变吸水或释水材料含水量的方法
公开(公告)号：US4453320A
公开(公告)日：1984-06-12
申请号：US312271
申请日：1981-10-16
申请人： Wolfgang Zimmermann , Albrecht Harreus , Richard Gutte
发明人： Wolfgang Zimmermann , Albrecht Harreus , Richard Gutte
IPC分类号： B01D53/22 , A23F3/22 , A23F5/28 , A23L3/00 , A23L3/3418 , A23L27/14 , A24B1/02 , A61K36/00 , A61L15/24 , B01D53/26 , B01D61/00 , B01D67/00 , B01D71/38 , B32B7/02 , B32B27/12 , B32B27/30 , B65D65/00 , B65D65/38 , C08L29/00 , C08L29/02 , D06M15/333 , D06N3/04 , F24F6/00 , F26B5/00
CPC分类号： B01D61/362 , A23L3/3418 , A61L15/24 , B01D71/30 , B32B27/12 , B32B7/02 , B65D65/38 , D06M15/333 , D06N3/04 , F24F6/00 , F26B5/00 , Y10T428/31667 , Y10T428/31935
摘要： The water content of a material, which tends to either absorb water or to release water, is changed with the aid of a film, which at least partially separates the material from the adjacent space and is impermeable to liquid water but permeable to gaseous water. Polyvinyl alcohol with a particular degree of polymerization and degree of hydrolysis is used as the film material. The film can be mechanically or chemically after-treated. The moistening or de-moistening of the material, which is solid, liquid or gaseous, is effected, utilizing a water vapor pressure gradient, under very mild conditions.
摘要翻译：倾向于吸收水分或释放水的材料的含水量借助于薄膜而改变，薄膜至少部分地将材料与相邻的空间分开，并且对液态水是不可渗透的，但是对气态水是可渗透的。使用具有特定聚合度和水解度的聚乙烯醇作为膜材料。该膜可以进行机械或化学处理。在非常温和的条件下，利用水蒸气压力梯度来实现固体，液体或气体的物质的润湿或除湿。

10. 发明授权

US4122207A Flavor exhancer and method of preparing the same 失效
标题翻译：调味料及其制备方法
公开(公告)号：US4122207A
公开(公告)日：1978-10-24
申请号：US746053
申请日：1976-11-29
申请人： Vincent Nicolosi
发明人： Vincent Nicolosi
IPC分类号： A23L19/10 , A23L27/10 , A23L27/14 , A23L1/221 , A23L1/223
CPC分类号： A23L27/14 , A23L19/10 , A23L27/10
摘要： A composition of matter primarily including cooked, dried and pulverized artichoke may be used as a flavor enhancer for meat, fish, foul, vegetables and foods of all kinds. The flavor enhancer increases the natural flavor of the food upon which it is used without masking or adding a particularly distinctive flavor different than the food with which it is used. Minority amounts of fava beans, and escarole, similarly cooked, dried and pulverized may be combined in a mixture with the processed artichoke.
摘要翻译：主要包括熟，干和粉碎的朝鲜蓟的物质组合物可以用作肉，鱼，肉，蔬菜和各种食物的风味增强剂。风味增强剂增加使用它的食物的天然风味，而不掩蔽或添加与使用它的食物不同的特别独特的风味。类似地煮熟，干燥和粉碎的少量糠豆和豌豆，可以与加工的朝鲜蓟混合。

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