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1. 发明授权

US08795749B2 Process for preparing a heat processed blend from two or more fresh plant materials 有权
标题翻译：用于从两种或多种新鲜植物材料制备热加工混合物的方法
公开(公告)号：US08795749B2
公开(公告)日：2014-08-05
申请号：US13635912
申请日：2011-03-08
申请人： Mia Claire Benjamin , Jadwiga Malgorzata Bialek , Daniel Anthony Jarvis , Hendrikus Theodorus W M van der Hijden
发明人： Mia Claire Benjamin , Jadwiga Malgorzata Bialek , Daniel Anthony Jarvis , Hendrikus Theodorus W M van der Hijden
IPC分类号： A23B7/05
CPC分类号： A23B7/06 , A23B7/00 , A23L19/09 , A23L23/00 , A23L33/105 , A23L33/15 , A23L33/155 , A23V2002/00 , A23V2250/211 , A23V2250/213 , A23V2250/7056 , A23V2250/708
摘要： The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass. The process of the present invention offers the advantage that content as well as oral bioavailability of lipophilic and hydrophilic vitamins contained in the blend of plant materials are maximized.
摘要翻译：本发明涉及一种从两种或多种新鲜植物材料制备加工的共混物的方法，其包括含有亲脂性维生素的第一新鲜植物材料和含有亲水性维生素的第二种新鲜植物材料; 所述方法包括：A.第一预处理方案，包括：提供第一新鲜植物材料片; •烹饪所说的碎片; 粉碎熟片以产生含有亲脂性的含有维生素的泥浆; 并说第一个预处理方案另外包括添加油; B.第二预处理方案，包括：提供第二新鲜植物材料片; 和•漂白所述片以产生亲水性维生素含量; C.结合含亲脂性维生素的泥浆和含亲水性维生素的质量; 其中在与含有亲水性维生素的物质组合之前或之后，在高压下使含亲脂性维生素的泥浆均质化。本发明的方法提供的优点是植物材料的共混物中所含的亲脂性和亲水性维生素的含量以及口服生物利用度最大化。

2. 发明申请

US20110014334A1 Treatment of Produce 审中-公开
标题翻译：生产处理
公开(公告)号：US20110014334A1
公开(公告)日：2011-01-20
申请号：US12822254
申请日：2010-06-24
申请人： Giovanni Regiroli
发明人： Giovanni Regiroli
IPC分类号： A23B7/144 , A23B7/05
CPC分类号： A23B7/152
摘要： There is provided a method of treating produce comprising the step of exposing said produce to an atmosphere containing(i) 100 ppb to 5,000 ppb by volume of one or more cyclopropene compound, and(ii) ethylene, wherein the ratio of ethylene concentration by volume to cyclopropene concentration by volume is from 0.1:1 to 8:1.
摘要翻译：提供了一种处理产物的方法，其包括将所述产物暴露于含有（i）100ppb至5,000ppb（体积）的一种或多种环丙烯化合物的气氛和（ii）乙烯的步骤，其中乙烯浓度与体积比至环丙烯的体积浓度为0.1:1至8:1。

3. 发明申请

US20050084602A1 Methods for preserving fresh produce 有权
标题翻译：保鲜方法
公开(公告)号：US20050084602A1
公开(公告)日：2005-04-21
申请号：US10920799
申请日：2004-08-18
申请人： Chao Chen , Xiaoling Dong , Kenneth James
发明人： Chao Chen , Xiaoling Dong , Kenneth James
IPC分类号： A23B7/04 , A23B7/05 , A23B7/10 , A23B7/157 , A23L19/00 , C12H1/10
CPC分类号： A23B7/157 , A23B7/04 , A23B7/0441 , A23B7/05 , A23B7/10 , Y02A40/943
摘要： Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.
摘要翻译：用生产防腐剂保存新鲜产品的方法，其延长新鲜产品的保存期限，特别是切割新鲜产品，并且保留新鲜农产品，特别是新鲜农产品的暴露表面的质地，风味，外观，脆性和颜色，被提供。该方法包括：提供产品防腐剂的溶液，包括：水; 选自锶离子，锂离子，钡离子，铝离子，铜离子，铵离子，铁离子，锰离子，钾离子或其混合物的防腐阳离子; 和抗坏血酸离子，或赤藓酸离子; 其中抗坏血酸离子或异硫氰酸根离子和防腐阳离子以优选0.2:1至8:1，更优选0.75:1至8:1，甚至更优选1：1至4:1的离子比存在，还更优选为1.5：1至3：1; 最优选为1.1：1至2.5：1; 并将所述产品防腐剂施用于产品。本发明还涉及用产品防腐剂保存的新鲜产品。

4. 发明授权

US5942270A Process of preserving the green color of green beans 失效
标题翻译：维持绿豆绿色的过程
公开(公告)号：US5942270A
公开(公告)日：1999-08-24
申请号：US37241
申请日：1998-03-09
申请人： Veronique Oganesoff , Dharam Vir Vadehra
发明人： Veronique Oganesoff , Dharam Vir Vadehra
IPC分类号： A23B7/05 , A23B7/06 , A23B7/153
CPC分类号： A23B7/06 , A23B7/05
摘要： A process for preserving the green color of green beans which comprises contacting frozen green beans with a mixture consisting essentially of a food acceptable alkaline material and ascorbic acid.
摘要翻译：一种保持青豆绿色的方法，包括将冷冻的青豆与基本上由食品可接受的碱性物质和抗坏血酸组成的混合物接触。

5. 发明授权

US5645879A Firmness in processed vegetables and fruits 失效
标题翻译：加工蔬菜和水果的坚固度
公开(公告)号：US5645879A
公开(公告)日：1997-07-08
申请号：US465740
申请日：1995-06-06
申请人： Malcolm C. Bourne
发明人： Malcolm C. Bourne
IPC分类号： A23B7/005 , A23B7/04 , A23B7/05 , A23B7/06 , A23B7/10
CPC分类号： A23B7/04 , A23B7/0056 , A23B7/05 , A23B7/06 , A23B7/10
摘要： Firmness of processed canned foods including fruits and vegetables has been markedly improved by subjecting the fruit or vegetable to a low temperature blanching step at a temperature in the range of 125.degree. F. to 160.degree. F. and preferably from about 140.degree. F. to 155.degree. F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.
摘要翻译：加工罐头食品，包括水果和蔬菜的坚固度通过使水果或蔬菜经受低温漂烫步骤，在125°F至160°F范围内，优选约140°F至在常规灭菌前155°F。通过首先在各种漂白和保持温度下获得特定食品的坚固度值，然后绘制坚固度增加速率（牛顿/分钟）与漂白温度的关系，来确定加工食品中产生最佳硬度的漂白温度条件。对于不同的食物而言，优选的条件可以从每个食物的各个地块获得。通过将低温漂白与食品级酸（pH）和/或钙盐添加相结合，可以促进稳定性的协同改善。

6. 发明授权

US5607712A Processing of vegetables which are frozen before canning and sterilizing 失效
标题翻译：在罐头和灭菌前冷冻的蔬菜加工
公开(公告)号：US5607712A
公开(公告)日：1997-03-04
申请号：US303938
申请日：1994-09-09
申请人： Malcolm C. Bourne
发明人： Malcolm C. Bourne
IPC分类号： A23B7/005 , A23B7/04 , A23B7/05 , A23B7/06 , A23B7/10
CPC分类号： A23B7/0056 , A23B7/04 , A23B7/05 , A23B7/06 , A23B7/10
摘要： The improved firmness obtained in frozen vegetables by a two-step blanch prior to freezing consisting essentially of a lower temperature blanch to activate pectin methyl esterase in the vegetable to increase firmness followed by a higher temperature blanch to inactivate enzymes thereby to prevent the development of off flavors during frozen storage is retained when the frozen vegetables are canned and heat sterilized. The firming effect is accentuated when the food grade calcium salt is added or when a food grade acid is added to reduce the pH below 4.5. The greatest firming effect is obtained when both a food grade acid and a food grade calcium salt are added.
摘要翻译：在冷冻之前通过两步漂白在冷冻蔬菜中获得的改进的坚实度基本上由较低温度的漂白剂组成，以在植物中活化果胶甲基酯酶以增加坚固度，随后更高温度漂白使酶失活，从而防止发育脱落在冷冻蔬菜罐装和加热灭菌时，保留冷冻保存期间的风味。当添加食品级钙盐时或当加入食品级酸以将pH降至4.5以下时，紧致效果得到加强。当加入食品级酸和食品级钙盐时，获得最大的紧实效果。

7. 发明授权

US5229152A Method for extending produce shelf life 失效
标题翻译：延长生产寿命的方法
公开(公告)号：US5229152A
公开(公告)日：1993-07-20
申请号：US786709
申请日：1991-11-01
申请人： Charles R. Meldrum
发明人： Charles R. Meldrum
IPC分类号： A23B7/05 , A23B7/08 , A23B7/154 , A23B7/16
CPC分类号： A23B7/16 , A23B7/05 , A23B7/08 , A23B7/154
摘要： Disclosed is a process for extending the shelf life of produce. First the fruit or vegetable is transferred from the harvesting stage to a wash bath which is maintained at a temperature of approximately 90.degree. F. and vibrated at an ultrasonic frequency to wash the produce. Next, the produce is transferred from the wash bath to a snap freeze slurry which consists of byproducts of the produce along with certain sugars and acids in order to snap freeze the produce for approximately 10 seconds. Next, the produce is transferred to an incubation cell which maintains the produce at a constant temperature within the range of 60.degree.-70.degree. F. for approximately 48 hours in order to dry and crystallize the slurry material on the produce. Using the method of the present invention, the shelf life of the produce can be greatly extended and certain taste and quality values enhanced for many species of produce.
摘要翻译：公开了一种延长产品保质期的方法。首先将水果或蔬菜从收获阶段转移到保持在约90°F温度的洗涤浴中，并以超声频率振动以洗涤产物。接下来，将产物从洗涤槽转移到快速冷冻浆料，其由产物的副产物以及某些糖和酸组成，以将产物快速冷冻约10秒。接下来，将产物转移到孵育细胞中，将孵育细胞保持在60-70°F的恒定温度下约48小时，以便干燥并使产物上的浆料结晶。使用本发明的方法，可以大大延长产品的保存期限，并且可以为许多种类的产品提高某些味道和质量值。

8. 发明授权

US4988523A Method and composition for preserving fresh peeled fruits and vegetables 失效
标题翻译：保鲜新鲜去皮水果和蔬菜的方法和组成
公开(公告)号：US4988523A
公开(公告)日：1991-01-29
申请号：US496677
申请日：1990-03-21
申请人： James Gardner , Shambhu Manohar , Walter S. Borisenok
发明人： James Gardner , Shambhu Manohar , Walter S. Borisenok
IPC分类号： A23B7/04 , A23B7/05 , A23B7/10 , A23B7/154 , A23B7/157
CPC分类号： A23B7/05 , A23B7/0433 , A23B7/10 , A23B7/154 , A23B7/157
摘要： A process and sulfite-free solution for use in preserving fresh-peeled vegetable and fruits, as well as fresh leafy vegetables. Fresh peeled potatoes, other peeled vegetables and fresh peeled fruits are preserved by a first dipping process or spraying employing a mixture of the commerical preservative SPORIX (tm) and citric acid. After trimming, the peeled vegetables are subjected to a second exposure to the same solution; and thereafter, the peeled vegetables are packaged and refrigerated for up to 12 days without suffering discoloration or putrificatiohn. Leafy vegetables, after a similar but shorter treatment, are storable for up to 9 days before consumption.
摘要翻译：一种用于保鲜新鲜蔬菜和水果以及新鲜叶菜类的方法和不含亚硫酸盐的溶液。新鲜去皮土豆，其他去皮蔬菜和新鲜去皮水果通过第一次浸渍方法或使用商业防腐剂SPORIX（tm）和柠檬酸的混合物喷雾来保存。修剪后，将去皮蔬菜第二次暴露于相同的溶液; 然后将去皮蔬菜包装并冷藏长达12天，不会变色或放松。叶蔬菜经过类似但较短的处理后，可以在消费前储存多达9天。

9. 发明授权

US4207347A Fat based preservative coating and method for preserving foods 失效
标题翻译：基于脂肪的防腐涂料和保存食品的方法
公开(公告)号：US4207347A
公开(公告)日：1980-06-10
申请号：US935910
申请日：1978-08-23
申请人： John J. D'Atri , Ronald Swidler , Judith J. Colwell , Thomas R. Parks
发明人： John J. D'Atri , Ronald Swidler , Judith J. Colwell , Thomas R. Parks
IPC分类号： A23B4/08 , A23B4/10 , A23B7/05 , A23B7/16
CPC分类号： A23B7/16 , A23B4/08 , A23B4/10 , A23B7/05
摘要： A preservation coating composition primarily for meat containing lard, tallow and lecithin in specific ratios. The mixture is heated and applied in molten condition to the chilled food to be preserved. The coated food is cold stored.
摘要翻译：主要用于含有特定比例的猪油，牛脂和卵磷脂的肉的保鲜涂料组合物。将混合物加热并以熔融状态施用于待冷冻的食物以保存。涂覆的食物冷藏。

10. 发明授权

US2635051A Process of treating mushrooms and product 失效
标题翻译：处理蘑菇和产品的过程
公开(公告)号：US2635051A
公开(公告)日：1953-04-14
申请号：US8560449
申请日：1949-04-05
申请人： DI GIACINTO JOSEPH A , AMABILI LOUIS J
发明人： DI GIACINTO JOSEPH A , AMABILI LOUIS J
IPC分类号： A23B7/05
CPC分类号： A23B7/05

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