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1. 发明申请

WO2006029128A3 FRUIT AND VEGETABLE FILMS AND USES THEREOF 审中-公开
标题翻译：水果和蔬菜片及其用途
公开(公告)号：WO2006029128A3
公开(公告)日：2007-02-15
申请号：PCT/US2005031648
申请日：2005-09-07
申请人： US AGRICULTURE , DEBORD MATTHEW D , MCHUGH TARA H , OLSEN CARL W
发明人： DEBORD MATTHEW D , MCHUGH TARA H , OLSEN CARL W
IPC分类号： B65B23/00
CPC分类号： B65D65/46 , Y02A40/961 , Y02W90/11 , Y10T428/1324 , Y10T428/1334 , Y10T428/1348 , Y10T428/31504 , Y10T428/31971 , Y10T428/31975
摘要： The present invention is directed to monolayer, bi-layer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example, fruit and vegetable wrapped sushi and onigiri.
摘要翻译：本发明涉及由水果，蔬菜或其组合制成的单层，双层和多层薄膜，该薄膜具有薄度，强度，柔韧性和脆度，以作为海藻基薄膜的替代或替代，例如 nori，同时提供水果和蔬菜的营养和风味。这些胶片可用于包裹多种食物，可用于提供包装食品，包括例如水果和蔬菜包裹的寿司和香肠。

2. 发明申请

WO2006020749A3 NOVEL INFRARED DRY BRANCHING (IDB) AND INFRARED DRYING TECHNOLOGIES FOR FOOD PROCESSING 审中-公开
标题翻译：用于食品加工的新型红外烘干技术（IDB）和红外干燥技术
公开(公告)号：WO2006020749A3
公开(公告)日：2006-12-28
申请号：PCT/US2005028502
申请日：2005-08-10
申请人： US AGRICULTURE , PAN ZHONGLI , MCHUGH TARA H
发明人： PAN ZHONGLI , MCHUGH TARA H
IPC分类号： A23B4/01
CPC分类号： A23B7/01 , A23B4/01 , A23B4/031 , A23B7/02 , A23B7/06 , A23B9/04 , A23N12/06 , Y02P60/853
摘要： This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named "infrared dry-blanching" (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products. In general, the advantages of IDB include (1) uniform heating which enhances energy efficiency and limits damage from over-heating, (2) capability of zone heating to address differential density, (3) ability to treat large or small lots with the same piece of equipment, (4) portability, since equipment can be built on wheels, and (5) a safe, non-toxic process with no harmful side-effects to humans or the environment.
摘要翻译：本发明涉及食品加工，特别是食品的漂白和脱水。常规的漂白和脱水需要使用蒸汽和强制热空气。本发明首次有效地利用红外辐射能量同时进行水果和蔬菜的漂白和脱水。由于该技术不涉及在热烫过程中添加蒸汽或水，因此被称为“红外干燥热漂”（IDB）技术。 IDB旨在替代当前的蒸汽，水和/或微波热烫方法。它可用于生产各种增值干燥，冷藏，冷冻和脱水冷冻食品，如水果和蔬菜产品。一般而言，IDB的优点包括：（1）均匀加热，提高能源效率并限制过热造成的损害;（2）区域加热处理差异密度的能力;（3）用同样的方法处理大批量或小批量的能力（4）便携性，因为设备可以安装在轮子上;（5）安全无毒的过程，对人类或环境没有有害的副作用。

3. 发明申请

WO2006099553A2 METHODS FOR PREPARING FREEZE DRIED FOODS 审中-公开
标题翻译：冷冻干燥食品的制备方法
公开(公告)号：WO2006099553A2
公开(公告)日：2006-09-21
申请号：PCT/US2006/009596
申请日：2006-03-15
申请人： INNOVATIVE FOODS INC. , THE UNITED STATES OF AMERICA, AS REPRESENTED BY THE SECRETARY OF AGRICULTURE , HIRSCHBERG, Edward , PAN, Zhongli , MCHUGH, Tara, H.
发明人： HIRSCHBERG, Edward , PAN, Zhongli , MCHUGH, Tara, H.
IPC分类号： A23L3/00
CPC分类号： A23B7/024 , A23B7/022
摘要： The present invention relates to a process of manufacturing dried plant products to be used as additives in food. This invention addresses the issue of reducing the cost of freeze-drying plant material while retaining the desired characteristics of the edible plant material.
摘要翻译：本发明涉及制造用作食品中添加剂的干燥植物产品的方法。本发明解决了降低植物材料冷冻干燥成本同时保留食用植物材料的期望特性的问题。

4. 发明申请

WO2006099553A3 METHODS FOR PREPARING FREEZE DRIED FOODS 审中-公开
标题翻译：制备冻干食品的方法
公开(公告)号：WO2006099553A3
公开(公告)日：2006-11-23
申请号：PCT/US2006009596
申请日：2006-03-15
申请人： INNOVATIVE FOODS INC , US AGRICULTURE , HIRSCHBERG EDWARD , PAN ZHONGLI , MCHUGH TARA H
发明人： HIRSCHBERG EDWARD , PAN ZHONGLI , MCHUGH TARA H
IPC分类号： A23B4/037 , A23L19/00
CPC分类号： A23B7/024 , A23B7/022
摘要： The present invention relates to a process of manufacturing dried plant products to be used as additives in food. This invention addresses the issue of reducing the cost of freeze-drying plant material while retaining the desired characteristics of the edible plant material.
摘要翻译：本发明涉及制造用作食品添加剂的干燥植物产品的方法。本发明解决了降低冷冻干燥植物材料的成本同时保持可食用植物材料的期望特性的问题。

5. 发明申请

WO2006029128A2 FRUIT AND VEGETABLE FILMS AND USES THEREOF 审中-公开
标题翻译：水果和蔬菜片及其用途
公开(公告)号：WO2006029128A2
公开(公告)日：2006-03-16
申请号：PCT/US2005/031648
申请日：2005-09-07
申请人： THE UNITED STATES OF AMERICA as represented by the SECRETARY OF AGRICULTURE , deBORD, Matthew, D. , McHUGH, Tara, H. , OLSEN, Carl, W.
发明人： deBORD, Matthew, D. , McHUGH, Tara, H. , OLSEN, Carl, W.
IPC分类号： B65D81/32
CPC分类号： B65D65/46 , Y02A40/961 , Y02W90/11 , Y10T428/1324 , Y10T428/1334 , Y10T428/1348 , Y10T428/31504 , Y10T428/31971 , Y10T428/31975
摘要： The present invention is directed to monolayer, bi-layer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example, fruit and vegetable wrapped sushi and onigiri.
摘要翻译：本发明涉及由水果，蔬菜或其组合制成的单层，双层和多层薄膜，该薄膜具有薄度，强度，柔韧性和脆度，以作为海藻基薄膜的替代或替代，例如 nori，同时提供水果和蔬菜的营养和风味。这些胶片可用于包裹多种食物，可用于提供包装食品，包括例如水果和蔬菜包裹的寿司和香肠。

6. 发明申请

WO2015184390A1 EDIBLE PROTEIN AND CARBOHYDRATE GLASS-LIKE COMPOSITIONS 审中-公开
标题翻译：可食用蛋白质和碳水化合物玻璃状组合物
公开(公告)号：WO2015184390A1
公开(公告)日：2015-12-03
申请号：PCT/US2015/033381
申请日：2015-05-29
申请人： NORRIS, Leslie Marie , FISKLEMENTS, Megan Alexander , HIRSCHBERG, Edward , PETERS, Mattison , KENNEY, Erica , PAN, Zhongli , MCHUGH, Tara H.
发明人： NORRIS, Leslie Marie , FISKLEMENTS, Megan Alexander , HIRSCHBERG, Edward , PETERS, Mattison , KENNEY, Erica , PAN, Zhongli , MCHUGH, Tara H.
IPC分类号： A23L3/005 , A23L1/00 , A23L1/01 , A23L1/025 , A23L1/05 , A23L1/0528 , A23L1/09 , A23L1/217
CPC分类号： A23L1/0128 , A23B7/01 , A23B7/022 , A23B7/06 , A23B7/16 , A23L5/15 , A23L5/17 , A23L5/36 , A23L19/03 , A23L19/09 , A23L29/212 , A23L29/244
摘要： A composition including a matrix of at least one of a carbohydrate ingredient and a protein ingredient including a crunch in the absence of oil. A composition including a matrix of at least one of a carbohydrate ingredient and a protein ingredient and an inclusion, wherein the composition includes an amount of one or more nutrients in the composition provided by the inclusion that is greater than an amount of the one or more nutrients in the inclusion processed without a matrix. A method including forming a dough including a matrix including at least one of a carbohydrate ingredient and a protein ingredient; and energy activating the dough; and forming a composition including a crunch.
摘要翻译：一种组合物，其包含在不存在油的情况下包含碳水化合物成分和蛋白质成分中的至少一种的基质。一种组合物，其包含碳水化合物成分和蛋白质成分和包含物中的至少一种的基质，其中所述组合物包含由所述包含物提供的组合物中一种或多种营养物质的量大于所述一种或多种不含基质的加工物中的营养物质。一种方法，包括形成包含基质的面团，所述基质包括碳水化合物成分和蛋白质成分中的至少一种; 和激活面团的能量; 并形成包含皱纹的组合物。

7. 发明申请

WO2012045045A1 LOW CALORIE NUTRITIONAL COMPOSITIONS FOR MAINTAINING METABOLIC BALANCE 审中-公开
标题翻译：用于维持代谢平衡的低CALORIE营养组合物
公开(公告)号：WO2012045045A1
公开(公告)日：2012-04-05
申请号：PCT/US2011/054433
申请日：2011-09-30
申请人： CHILDREN'S HOSPITAL OAKLAND RESEARCH INSTITUTE , UNITED STATES DEPARTMENT OF AGRICULTURE , AMES, Bruce , SHIGENAGA, Mark , SNYDER, Michele, Mietus , MCCANN, Joyce , MCHUGH, Tara, H. , OLSON, Danald, A.
发明人： AMES, Bruce , SHIGENAGA, Mark , SNYDER, Michele, Mietus , MCCANN, Joyce , MCHUGH, Tara, H. , OLSON, Danald, A.
IPC分类号： A23L1/212 , A23L1/30
CPC分类号： A23L33/40 , A23L19/09 , A23L33/105 , A23L33/12 , A23L33/15 , A23L33/155 , A23L33/16 , A23L33/175 , A23L33/21 , A23L33/30 , A23V2002/00 , A23V2200/326
摘要： The present invention provides nutritional compositions (for example, sensorially acceptable nutritional compositions) that comprise a fruit component, a fiber component, and a micronutrient component. Also provided are methods of making and using the nutritional compositions.
摘要翻译：本发明提供了包含水果成分，纤维成分和微量营养素成分的营养组合物（例如，传统上可接受的营养组合物）。还提供了制备和使用营养组合物的方法。

8. 发明申请

WO2006020749A2 NOVEL INFRARED DRY BRANCHING (IDB) AND INFRARED DRYING TECHNOLOGIES FOR FOOD PROCESSING 审中-公开
标题翻译：新型红外干燥分支机构（IDB）和红外干燥食品加工技术
公开(公告)号：WO2006020749A2
公开(公告)日：2006-02-23
申请号：PCT/US2005/028502
申请日：2005-08-10
申请人： THE UNITED STATES OF AMERICA, represented by THE SECRETARY OF AGRICULTURE , PAN, Zhongli , MCHUGH, Tara, H.
发明人： PAN, Zhongli , MCHUGH, Tara, H.
IPC分类号： A23L3/32
CPC分类号： A23B7/01 , A23B4/01 , A23B4/031 , A23B7/02 , A23B7/06 , A23B9/04 , A23N12/06 , Y02P60/853
摘要： This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products. In general, the advantages of IDB include (1) uniform heating which enhances energy efficiency and limits damage from over-heating, (2) capability of zone heating to address differential density, (3) ability to treat large or small lots with the same piece of equipment, (4) portability, since equipment can be built on wheels, and (5) a safe, non-toxic process with no harmful side-effects to humans or the environment.
摘要翻译：本发明涉及食品加工，特别涉及食品的漂白脱水。常规的漂白和脱水需要使用蒸汽和强制热空气。本发明是首先有效利用红外辐射能量进行水果和蔬菜的同时脱水和脱水。由于该技术不涉及在漂白过程中加入蒸汽或水，所以它被称为“红外干燥漂白”（IDB）技术。 IDB旨在替代当前的蒸汽，水和/或微波漂烫方法。可用于生产各种增值型干果，冷冻，冷冻，脱水冷冻食品，如水果和蔬菜产品。一般来说，IDB的优点包括（1）均匀加热，提高能源效率，限制过热造成的损害，（2）区域加热能力来解决差异密度，（3）处理相同大小批量的能力（4）便携性，因为设备可以建在车轮上，（5）安全，无毒的过程，对人类或环境没有有害的副作用。

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