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    System and method for manufacturing a clarified butter product
    74.
    发明申请
    System and method for manufacturing a clarified butter product 审中-公开
    用于制造澄清黄油制品的系统和方法

    公开(公告)号：US20050106302A1

    公开(公告)日：2005-05-19

    申请号：US10936869

    申请日：2004-09-09

    Applicant: Levi Shoshan

    Inventor： Levi Shoshan

    IPC: A23C15/14 ,  A23L29/20 ,  A23L1/05

    CPC classification number: A23C15/14

    Abstract: Butter has long been used to enhance flavor and prevent burning of food during cooking. Butter, however must be kept cool to avoid spoilage by hydrolysis and microbiological action. Butter-oil, also known as clarified butter, drawn butter, and Ghee resists spoilage because it is practically anhydrous, thereby increasing the shelf-life of products made with this substance. The smoke point temperature of butter-oil is also higher than butter, making its use attractive in frying, sauteing, and preparing sauces. Cookbook recipes for making clarified butter are time-consuming and wasteful, while large commercial systems are costly. A relatively low-cost system and method for preparing clarified butter that is applicable in large or small-scale operations is described herein.

    Abstract translation: 黄油长期以来一直用于增加风味，并防止在烹饪过程中燃烧食物。 黄油，但必须保持冷却，以避免水解和微生物作用的腐败。 黄油油，也被称为澄清黄油，拉伸黄油和酥油，因为它几乎是无水的，因此抗腐蚀，从而增加了用该物质制成的产品的保质期。 黄油的烟点温度也高于黄油，使其在油炸，调味和调制酱料中具有吸引力。 用于澄清黄油的食谱食谱是耗时且浪费的，而大型商业系统是昂贵的。 本文描述了用于制备适用于大规模或小规模操作的澄清黄油的相对低成本的系统和方法。

    Particulate fruit product and method of making the same
    78.
    发明授权
    Particulate fruit product and method of making the same 有权
    颗粒状水果制品及其制作方法

    公开(公告)号：US6113968A

    公开(公告)日：2000-09-05

    申请号：US316728

    申请日：1999-05-21

    Applicant: Denis McGuire ,  Edward Richard de Haan ,  Robert Hodge Clark

    Inventor： Denis McGuire ,  Edward Richard de Haan ,  Robert Hodge Clark

    IPC: A23L21/12 ,  A23L29/231 ,  A23L29/256 ,  A23L1/06 ,  A23L1/05

    CPC classification number: A23L21/12 ,  A23L29/231 ,  A23L29/256

    Abstract: A non-liquid particulate fruit product and method for its manufacture which has a natural fruit flavor and which can be formed in desired configurations and sizes is described. The fruit ingredient can be derived from such fruits as blueberries, blackberries, strawberries, raspberries, etc. There is added to the fruit product pectin, liquid glucose, sodium citrate and sugar (e.g. sucrose). These ingredients are combined in a certain sequence. The mixture is brought to a boiling point to boil off a portion of the water. At a later time in the boiling of the mixture, a large portion of the sucrose is added to lower the temperature. The mixture is fed through a heating unit to raise the temperature of small quantities in the mixture very rapidly. Acid is added, and then the mixture is form in the desired shape, such as being dispensed as droplets onto a conveyor belt, where the droplets form into the particulate fruit product.

    Abstract translation: 描述了具有天然水果风味并且可以以期望的构造和尺寸形成的非液体颗粒状水果产品及其制造方法。 果实成分可以从蓝莓，黑莓，草莓，覆盆子等果实中得到。水果产品果胶，液体葡萄糖，柠檬酸钠和糖（例如蔗糖）被加入。 这些成分以一定的顺序组合。 使混合物达到沸点以煮沸一部分水。 在稍后的混合物煮沸中，加入大部分蔗糖以降低温度。 将混合物通过加热单元进料，以非常快速地提高混合物中少量的温度。 加入酸，然后混合物形成所需的形状，例如作为液滴分配到传送带上，其中液滴形成颗粒状水果产品。

    Gelatinized propolis food products
    79.
    发明授权
    Gelatinized propolis food products 失效
    凝胶蜂胶食品

    公开(公告)号：US6106867A

    公开(公告)日：2000-08-22

    申请号：US301187

    申请日：1999-04-28

    Applicant: Satoshi Mishima ,  Miho Tanaka

    Inventor： Satoshi Mishima ,  Miho Tanaka

    IPC: A23L1/05 ,  A23G3/00 ,  A23G3/48 ,  A23L1/0526 ,  A23L1/0532 ,  A23L1/054 ,  A23L1/076 ,  A23L1/30 ,  A23L3/3472 ,  A61K9/00 ,  A61K35/64 ,  A61P35/00 ,  A61P37/04 ,  C12N5/02 ,  A01N63/00 ,  A01N65/00 ,  C12N5/06

    CPC classification number: A23G3/48 ,  A23L21/20 ,  A23L29/238 ,  A23L29/256 ,  A23L29/27 ,  A23L29/271 ,  A23L3/3472 ,  A23L33/105 ,  A61K9/0056

    Abstract: A propolis food product that contains propolis active ingredients with improved bio-absorbability and is readily ingested. The propolis food products containing propolis extracts are gelled by gelatinizers. The gelantinizers are materials such as shiitake extracts, curdlan, agarics extracts and further including sulfated saccharides, .beta.-glucans, carrageenan, locust bean gum, xanthan gum, or agar. The propolis food products are prepared by water or alcohol extraction. Furthermore, the steps involve preparing a gelantinizer solution by adding a gelatinizer to water and adding propolis extracts thereto so that the amount of the propolis extracts in the food product is from 2 to 25 w/w %, a gel composition is then formed by admixing the solution in order to uniformly disperse the propolis extracts.

    Abstract translation: 蜂胶食品含有蜂胶活性成分，具有改善的生物吸收性，容易摄入。 含有蜂胶提取物的蜂胶食品由凝胶化剂凝胶化。 胶凝剂是诸如香菇提取物，凝胶多糖，琼脂提取物的物质，还包括硫酸化糖，β-葡聚糖，角叉菜胶，刺槐豆胶，黄原胶或琼脂。 蜂胶食品通过水或酒精提取制备。 此外，这些步骤包括通过向水中加入胶凝剂并加入蜂胶提取物来制备凝胶化剂溶液，使得食品中蜂胶提取物的量为2至25w / w％，然后通过混合形成凝胶组合物 该溶液为均匀分散蜂胶提取物。

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