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1. 发明申请

US20180228173A1 INFUSION METHODS AND PRODUCTS 审中-公开
公开(公告)号：US20180228173A1
公开(公告)日：2018-08-16
申请号：US15954658
申请日：2018-04-17
申请人： Ocean Spray Cranberries, Inc.
发明人： Soumya Roy , Kellie Denson , Harold L. Mantius
IPC分类号： A23B7/08 , A23B7/158
CPC分类号： A23B7/085 , A23B7/158
摘要： The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.

2. 发明申请

US20160029651A1 METHOD FOR STORING SUBSTANCES IN ORGANIC SOLIDS 审中-公开
标题翻译：在有机固体中储存物质的方法
公开(公告)号：US20160029651A1
公开(公告)日：2016-02-04
申请号：US14781397
申请日：2014-03-27
申请人： RUDOLF WILD GMBH & CO. KG
发明人： Dominique CHATARD , Wolfgang TILZ , Axel DE WITH , Thomas BORRMANN
IPC分类号： A23B4/02 , A23L1/216 , A23B7/08
CPC分类号： A23B4/02 , A23B7/085 , A23B7/154 , A23B7/157 , A23L5/42 , A23L13/72 , A23L19/03 , A23L19/12 , A23V2002/00 , B27K3/08 , Y02A40/945
摘要： The invention relates to a method for storing a substance in an organic solid matter, comprising the treatment of the organic solid matter by means of a solution of the substance to be stored, and reducing the pressure, characterized in that the weight ratio of the organic solid matter to the resolution is 0.5:1, or greater. A solid food (fruit, roots, vegetables, meat, or fish), wood or bark (commercial timber, tooth picks) are used for an organic solids.
摘要翻译：本发明涉及一种用于将物质储存在有机固体物质中的方法，包括通过待储存物质的溶液处理有机固体物质并降低压力，其特征在于有机固体物质的重量比固体物质的分辨率为0.5：1或更高。使用固体食物（水果，根，蔬菜，肉或鱼），木材或树皮（商业木材，牙齿选择）用于有机固体。

3. 发明申请

US20080254196A1 Fruit product containing sugar alcohol 有权
标题翻译：水果产品含糖醇
公开(公告)号：US20080254196A1
公开(公告)日：2008-10-16
申请号：US11786207
申请日：2007-04-10
申请人： Paul Coles , Karim Nafisi , Jackie Curtis , Frances Jin
发明人： Paul Coles , Karim Nafisi , Jackie Curtis , Frances Jin
IPC分类号： A23L1/212 , A23B7/08 , A23L1/09
CPC分类号： A23B7/085 , A23L19/03 , A23L19/09 , A23L29/37 , A23V2002/00 , A23V2200/132 , A23V2200/20 , A23V2250/242 , A23V2250/642 , A23V2250/264 , A23V2250/262
摘要： A processed fruit product, for example a citrus fruit product, including a packing liquid, containing little or no sugar, and optionally containing one or more artificial sweeteners, further comprising an amount of a sugar alcohol effective to maintain integrity and/or texture of the fruit.
摘要翻译：加工水果产品，例如柑橘类水果产品，包括含有很少或不含糖的包装液体，并且任选地含有一种或多种人造甜味剂，还包含一定量的有效维持完整性和/或质地的糖醇水果。

4. 发明申请

US20080254171A1 Spreadable fruit preparation having a low content of solids and methods of manufacture 审中-公开
标题翻译：具有低固体含量和制造方法的可扩散水果制剂
公开(公告)号：US20080254171A1
公开(公告)日：2008-10-16
申请号：US11786895
申请日：2007-04-13
申请人： Peter Mattson , Peter Dea
发明人： Peter Mattson , Peter Dea
IPC分类号： A23L1/06 , A23B7/08
CPC分类号： A23L21/12 , A23V2002/00 , A23V2250/628 , A23V2250/032 , A23V2250/5072 , A23V2250/507
摘要： A spreadable fruit preparation having a low content of soluble solids contains fruit, sugar, citric acid, and pectin. The percent by weight of total soluble solids of the spreadable fruit preparation is less than 50 percent, the sugar content of one mL of the spreadable fruit preparation is less than about 0.634 grams of sugar per mL of the spreadable fruit preparation, and the caloric content is less than about 2.536 kilocalories per mL of the spreadable fruit preparation.
摘要翻译：具有低可溶性固体含量的可涂层水果制剂含有水果，糖，柠檬酸和果胶。可涂层水果制剂的总可溶性固体的重量百分比小于50％，1mL可涂层水果制剂的糖含量低于每毫升可涂抹水果制剂约0.634克糖，而热量含量每毫升可涂抹的水果制剂少于约2.536千卡。

5. 发明授权

US5690725A Formulation for infusion of fruit 失效
标题翻译：水果输液配方
公开(公告)号：US5690725A
公开(公告)日：1997-11-25
申请号：US610182
申请日：1996-03-04
申请人： Jeffrey W. Tucker
发明人： Jeffrey W. Tucker
IPC分类号： A23B7/022 , A23B7/08
CPC分类号： A23B7/022 , A23B7/085
摘要： A formulation incorporating maltose or maltose corn syrup which allows increased levels of fructose or high fructose corn syrup to be infused into fruit or fruit pieces before drying. The formulation decreases the stickiness associated with high fructose infusion and agglomeration of fruit. Use of the formulation eliminates the need to oil coat fruit to keep it free-flowing. The formulation provides for retention of the original product character (size and shape) by requiring less quantity of water to be removed by dehydration since the fruit water is replaced with infiltrant. With a greater amount of the less costly infiltrant to be sold per amount of fruit, the cost of the product is thereby reduced. The texture of the finished product remains pliable due to the amount of humectant present. The sweetness intensity which would overwhelm the original flavor of the fruit product at these levels is reduced along with possible volatile retention.
摘要翻译：包含麦芽糖或麦芽糖玉米糖浆的制剂，其允许在干燥之前将果糖或高果糖玉米糖浆的水平增加到水果或果片中。该制剂降低与高果糖输注和果实聚集相关的粘性。使用该配方不需要油包水果保持自由流动。该配方通过要求较少量的水通过脱水除去原水产品特性（尺寸和形状），因为水果被浸渍剂代替。随着每量水果销售的成本较低的渗透剂的数量更多，因此产品的成本降低。由于保湿剂的存在量，成品的质地保持柔软。在这些水平下将会压倒水果产品的原始风味的甜味强度随着挥发性保留程度的降低而降低。

6. 发明授权

US5286505A Method for infusing raisins with high levels of humectant 失效
标题翻译：注入高浓度保湿剂的葡萄干的方法
公开(公告)号：US5286505A
公开(公告)日：1994-02-15
申请号：US917834
申请日：1992-07-21
申请人： Barton L. Hartson , Miguel Guzman , Steven Cauchi
发明人： Barton L. Hartson , Miguel Guzman , Steven Cauchi
IPC分类号： A23B7/005 , A23B7/022 , A23B7/08 , A23L19/00 , A23L1/212
CPC分类号： A23B7/08 , A23B7/0053 , A23B7/022 , A23L19/03
摘要： Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the weight of the raisins. The raisins and humectant are then tempered by immersing the raisins and humectant in additional humectant solution at a temperature of 90.degree.-100.degree. F. (32.degree.-44.degree. C.) for a times efficient to enable the raisins to absorb the humectant to an amount of about 10-19% by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20%.
摘要翻译：葡萄干的柔软性保持特性通过以葡萄干的重量为20-28％的比例，以葡萄干的表面施用纯的可食用多元醇保湿剂，优选甘油来提高。然后通过将葡萄干和湿润剂浸入温度为90度-100摄氏度（32度-44℃）的另外的湿润剂溶液中，使葡萄干和湿润剂有效地使葡萄干吸收湿润剂约10-19％（重量）。然后将葡萄干从湿润剂溶液中取出，然后干燥至含水量为7-20％。

7. 发明授权

US4879127A Method of preserving produce for further processing 失效
标题翻译：保存产品进一步加工的方法
公开(公告)号：US4879127A
公开(公告)日：1989-11-07
申请号：US266338
申请日：1988-11-01
申请人： Yuan K. Liu , Philip A. Kuhmichel , Fred G. Cordes , Wayman Wong
发明人： Yuan K. Liu , Philip A. Kuhmichel , Fred G. Cordes , Wayman Wong
IPC分类号： A23B7/005 , A23B7/04 , A23B7/05 , A23B7/08
CPC分类号： A23B7/0056 , A23B7/0433 , A23B7/05 , A23B7/085
摘要： A process for storing produce for extended periods of time prior to further processing by canning or the like, which comprises the steps of immersing the produce in a substantially isotonic aqueous storage solution, wherein the solutes content of the storage solution is adjusted such that the osmotic pressures of the produce and the storage solution are substantially equal. The storage solution preferably comprises an edible sugar, an edible organic acid, and an edible oxygen scavenger. The produce is than stored in the solution at a temperature below about 40.degree. F. and subsequently canned and sterilized.
摘要翻译：一种用于通过罐头等进一步处理之前储存产品的方法，其包括以下步骤：将产品浸入基本上等渗的储水溶液中，其中调节溶质的存储溶液的含量，使得渗透产品和储存溶液的压力基本相等。储存溶液优选包含食用糖，可食用有机酸和食用除氧剂。在低于约40°F的温度下将产物储存在溶液中，随后进行罐装和灭菌。

8. 发明授权

US4789558A Method for producing sweet pickles 失效
标题翻译：生产甜咸菜的方法
公开(公告)号：US4789558A
公开(公告)日：1988-12-06
申请号：US834089
申请日：1986-02-27
申请人： Gary A. Winkler , Gerald O. Hustad
发明人： Gary A. Winkler , Gerald O. Hustad
IPC分类号： A23B7/08 , A23B7/10 , A23L3/015 , A23L19/20 , A23L1/218 , A23L1/212
CPC分类号： A23L3/0155 , A23B7/08 , A23B7/10 , A23L19/20
摘要： A method of producing a sweet pickle. The pickle stock with its outer membrane perforated is treated to at least two vacuum and elevated treatment cycles in the presence of a CaCl.sub.2 brine. The treated pickle stock is then allowed to equilibrate in the presence of a high sugar, sugar syrup before packaging.
摘要翻译：一种生产甜腌汁的方法。将其外膜穿孔的泡菜料在CaCl 2盐水的存在下处理至少两个真空和升高的处理循环。然后在包装前，将经过处理的酸洗料在高糖，糖浆的存在下平衡。

9. 发明授权

US4778681A Method for producing candied fruit and dried fruit 失效
标题翻译：生产水果和干果的方法
公开(公告)号：US4778681A
公开(公告)日：1988-10-18
申请号：US865513
申请日：1986-05-21
申请人： Keizo Kuwabara
发明人： Keizo Kuwabara
IPC分类号： A23B7/08 , A23G3/00 , A23G3/20 , A23G3/34 , A23G3/48
CPC分类号： A23G3/48 , A23B7/08 , A23G3/20 , A23L5/34
摘要： Described is a method for producing a candied fruit, including the steps of immersing in a syrup a natural fruit previously washed with water, peeled and cored, and heating the fruit and the syrup by microwave heating for substituting water and air bubbles in the fruit pulp by the syrup while the fruit remains immersed in the syrup. Also described is a method for producing dried fruit additionally including the step of drying the fruit produced as described above.
摘要翻译：描述了一种生产蜜饯的方法，包括以下步骤：将先前用水洗涤的天然水果浸泡在水果浆中，通过微波加热加热水果和糖浆，以取代水果和水果中的气泡通过糖浆，而水果保持沉浸在糖浆中。还描述了一种生产干果的方法，还包括干燥如上所述生产的水果的步骤。

10. 发明授权

US4775545A Process for producing sweetened fruit 失效
标题翻译：生产甜水果的方法
公开(公告)号：US4775545A
公开(公告)日：1988-10-04
申请号：US25132
申请日：1987-03-12
申请人： Michael E. Augustine , Jane L. Dunn , Donald W. Lillard , Carol A. O'Brien , Walter C. Yackel
发明人： Michael E. Augustine , Jane L. Dunn , Donald W. Lillard , Carol A. O'Brien , Walter C. Yackel
IPC分类号： A23B7/08
CPC分类号： A23B7/08
摘要： A sweetened fruit having a low water activity relative to its moisture content is prepared by bathing a dry fruit in an aqueous sugar solution having about 70 to 95 weight percent sugar, at least about 75 weight percent of which is fructose.
摘要翻译：通过将干果在具有约70至95重量％糖的糖水溶液中洗涤，其中至少约75重量％是果糖来制备具有相对于其水分含量的低水活性的甜果。

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