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公开(公告)号：US20110076370A1
公开(公告)日：2011-03-31
申请号：US12906410
申请日：2010-10-18
IPC分类号： A23F5/26
CPC分类号： A23F5/262 , A47J31/3623 , A47J31/46
摘要： Processes for controlling strength of an extracted beverage including providing a pseudo packed bed of an extractable beverage material and contacting at least one liquid extraction stream with the pseudo packed bed of beverage material at a selected depth to obtain at least one zone of minimum extraction and at least one zone of maximum extraction. As the depth at which the liquid extraction stream is introduced into the packed bed increases, the zone of minimum extraction increases and the zone of maximum extraction decreases.
摘要翻译： 用于控制提取的饮料的强度的方法，包括提供可提取饮料材料的假填充床，并将至少一种液体提取物流与所选深度的饮料材料的假填充床接触，以获得至少一个最小提取区域 至少一个最大提取区。 随着液体萃取流被引入填料床的深度增加，最小提取区域增加，最大提取区域减小。
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公开(公告)号：US20090208607A1
公开(公告)日：2009-08-20
申请号：US12228228
申请日：2008-08-11
申请人： Paul Ralph Bunke , Athula Ekanayake , Robert Lawrence Prosise , Peter Yen-Chih Lin , Gary James Dechert , Sharon Lee Schnur
发明人： Paul Ralph Bunke , Athula Ekanayake , Robert Lawrence Prosise , Peter Yen-Chih Lin , Gary James Dechert , Sharon Lee Schnur
摘要： Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients.
摘要翻译： 提供含有水果或蔬菜材料的小吃。 可以配制小吃以提供一半的服务，并且至多包括至少一个服务，以及其中的一部分水果或蔬菜，以单一的28克小吃。 小吃可以包含12％或更少的脂肪。 水果小吃可以包含约12％至约66％的果源固体; 约34％至约88％的淀粉; 约0.1％至约5.0％的水; 和约0％至约54％的任选成分。
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公开(公告)号：US20090202700A1
公开(公告)日：2009-08-13
申请号：US12228238
申请日：2008-08-11
申请人： Paul Ralph Bunke , Athula Ekanayake , Robert Lawrence Prosise , Peter Yen-Chih Lin , Gary James Dechert , Sharon Lee Schnur
发明人： Paul Ralph Bunke , Athula Ekanayake , Robert Lawrence Prosise , Peter Yen-Chih Lin , Gary James Dechert , Sharon Lee Schnur
摘要： Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients.
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44.发明授权
公开(公告)号：US5879733A
公开(公告)日：1999-03-09
申请号：US933048
申请日：1997-09-18
IPC分类号： A23L2/02 , A23F3/14 , A23F3/16 , A23F3/20 , A23L2/56 , A23L2/60 , A23L2/70 , A23L27/30 , B01D61/02 , A23C9/14 , C12H1/04
CPC分类号： B01D61/027 , A23F3/163 , A23F3/20 , A23F3/205 , A23L2/56 , A23L2/60 , A23L27/32 , B01D2325/20
摘要： Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then contacted nanofiltration membrane while the treated extract is at a temperature of from about 100.degree. to about 140.degree. F. (from about 37.8.degree. to about 60.degree. C.) to provide a filtered green tea extract as the permeate. These green tea extracts can be included in a variety of beverages and are especially useful in suppressing the characteristic aftertaste of aspartame in diet beverages.
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公开(公告)号：US5427806A
公开(公告)日：1995-06-27
申请号：US287013
申请日：1994-08-08
摘要： A process for the production of green tea extracts is disclosed comprising the steps of (a) extracting tea materials with an acidified aqueous solution comprising erythorbic acid or ascorbic acid and citric acid and mixtures thereof at specified ratios, (b) separating extract from residual tea material (c) mixing the extract containing solution with gelatin, and (d) separating the precipitates formed under a nitrogen blanket. The resultant tea extracts are stable against precipitation, have reduced bitter and astringent flavors, low levels of polymerized or oxidized flavanols and resist browning. The extracts are especially suitable for use in beverages with added colorant where brown color is not desired.
摘要翻译： 公开了一种生产绿茶提取物的方法，包括以下步骤：（a）用特定比例的含有抗坏血酸或抗坏血酸和柠檬酸的酸化水溶液及其混合物提取茶材料，（b）从残留茶中分离提取物 材料（c）将含有提取物的溶液与明胶混合，和（d）分离在氮气层下形成的沉淀物。 所得茶提取物对沉淀是稳定的，具有降低的苦味和涩味，低水平的聚合或氧化黄烷醇并且抗褐变。 提取物特别适用于不需要棕色的添加着色剂的饮料。
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公开(公告)号：US08900648B2
公开(公告)日：2014-12-02
申请号：US13545055
申请日：2012-07-10
CPC分类号： A23F5/262 , A47J31/3623 , A47J31/46
摘要： Processes for controlling strength of an extracted beverage including providing a pseudo packed bed of an extractable beverage material and contacting at least one liquid extraction stream with the pseudo packed bed of beverage material at a selected depth to obtain at least one zone of minimum extraction and at least one zone of maximum extraction. As the depth at which the liquid extraction stream is introduced into the packed bed increases, the zone of minimum extraction increases and the zone of maximum extraction decreases.
摘要翻译： 用于控制提取的饮料的强度的方法，包括提供可提取饮料材料的假填充床，并将至少一种液体提取物流与所选深度的饮料材料的假填充床接触，以获得至少一个最小提取区域 至少一个最大提取区。 随着液体萃取流被引入填料床的深度增加，最小提取区域增加，最大提取区域减小。
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公开(公告)号：US20130280388A1
公开(公告)日：2013-10-24
申请号：US13454112
申请日：2012-04-24
摘要： Disclosed herein are solid food products comprising an isothiocyanate compound. Also disclosed are methods of preserving solid food products comprising such isothiocyanate compounds. In one embodiment, the methods comprise providing a solid food product comprising an isothiocyanate compound and exposing the solid food product to energy input to cause thermal heat. In one embodiment the energy input may be microwave radiation.
摘要翻译： 本文公开了包含异硫氰酸酯化合物的固体食品。 还公开了保存包含这种异硫氰酸酯化合物的固体食品的方法。 在一个实施方案中，所述方法包括提供包含异硫氰酸酯化合物的固体食品，并将固体食品暴露于能量输入以引起热热。 在一个实施例中，能量输入可以是微波辐射。
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公开(公告)号：US08225712B2
公开(公告)日：2012-07-24
申请号：US12906410
申请日：2010-10-18
IPC分类号： A23F5/00
CPC分类号： A23F5/262 , A47J31/3623 , A47J31/46
摘要： Processes for controlling strength of an extracted beverage including providing a pseudo packed bed of an extractable beverage material and contacting at least one liquid extraction stream with the pseudo packed bed of beverage material at a selected depth to obtain at least one zone of minimum extraction and at least one zone of maximum extraction. As the depth at which the liquid extraction stream is introduced into the packed bed increases, the zone of minimum extraction increases and the zone of maximum extraction decreases.
摘要翻译： 用于控制提取的饮料的强度的方法，包括提供可提取饮料材料的假填充床，并将至少一种液体提取物流与所选深度的饮料材料的假填充床接触，以获得至少一个最小提取区域 至少一个最大提取区。 随着液体萃取流被引入填料床的深度增加，最小提取区域增加，最大提取区域减小。
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公开(公告)号：US20120003371A1
公开(公告)日：2012-01-05
申请号：US12826731
申请日：2010-06-30
IPC分类号： A23L3/34
CPC分类号： A23B7/10 , A23B7/14 , A23L3/3526 , A23V2002/00 , Y02A40/943 , A23V2250/042 , A23V2250/04 , A23V2200/10
摘要： A process for acidifying and preserving a food product. The process can include providing a food product having an initial pH, acidifying the food product to a final pH to produce an acidified food product, treating the acidified food product with a preservative composition comprising a moisture sensitive isothiocyanate compound, wherein the acidifying and treating produce an acidified and preserved food product.
摘要翻译： 一种酸化和保存食品的方法。 该方法可以包括提供具有初始pH的食品，将食品酸化至最终pH以产生酸化的食品，用包含湿敏性异硫氰酸酯化合物的防腐剂组合物处理酸化的食品，其中酸化和处理产物 酸化和保存的食品。
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公开(公告)号：US20120003369A1
公开(公告)日：2012-01-05
申请号：US12826728
申请日：2010-06-30
IPC分类号： A23L3/34
CPC分类号： A23B7/10 , A23L3/3508 , A23V2002/00 , A23V2250/042 , A23V2250/04 , A23V2200/10
摘要： A process for acidifying a food product. The process can include providing a food product having an initial pH, adding a first acid to the food product so as to adjust the initial pH of the food product to an intermediate pH of the food product, adding a second acid to the food product so as to adjust the intermediate pH of the food product to a final pH of the food product, wherein an acidified food product having the final p is produced.
摘要翻译： 一种酸化食品的方法。 该方法可以包括提供具有初始pH的食品，向食品中加入第一种酸，以便将食品的初始pH调节至食品的中间pH，向食品中加入第二种酸 以便将食品的中间pH调节至食品的最终pH，其中产生具有最终p的酸化食品。
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