公开(公告)号：US6113968A

公开(公告)日：2000-09-05

申请号：US316728

申请日：1999-05-21

申请人： Denis McGuire ,  Edward Richard de Haan ,  Robert Hodge Clark

发明人： Denis McGuire ,  Edward Richard de Haan ,  Robert Hodge Clark

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

CPC分类号： A23L21/12 ,  A23L29/231 ,  A23L29/256

摘要： 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.

摘要翻译： 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。

公开(公告)号：US06251466B1

公开(公告)日：2001-06-26

申请号：US09520989

申请日：2000-03-08

申请人： Denis McGuire ,  Edward Richard De Haan ,  Robert Hodge Clark

发明人： Denis McGuire ,  Edward Richard De Haan ,  Robert Hodge Clark

IPC分类号： A23L106

CPC分类号： A23L21/12 ,  A23L29/231 ,  A23L29/256

摘要： The present invention relates to a novel method of making a non-liquid fruit product (fruit chip) which has a natural fruit flavor and which can be formed in desired individual or discrete configurations and sizes. A method of making a dry particulate natural fruit chip product comprising: (a) adding a fruit ingredient and water to a heated kettle; (b) adding buffer, sugar and pectin to the fruit ingredient and water; (c) boiling the buffer, sugar and pectin fruit ingredient and water mixture to hydrate the pectin; (d) adding liquid sugar to the mixture and continuing to boil the mixture until excess water is boiled away; (e) adding sugar to the mixture in the kettle to reduce the temperature of the mixture and increase solids concentration; (i) transporting the mixture from the kettle through a heat exchanger to raise the temperature of the mixture; (g) adding acid and flavoring mix to the mixture and mixing the acid/flavour into the mixture; (h) passing the mixture into a heated depositor and dispensing the mixture onto a surface in the form of discrete fruit chips; (i) retaining the fruit chips on the surface until they lose heat and form a stable gel; (j) transporting the gelled fruit chips through a zone to remove excess moisture and enhance gel strength of the fruit chips; and (k) transporting the fruit chips through a cooling zone so that the fruit chips lose further heat and reach ambient temperature.

摘要翻译： 本发明涉及一种制备具有天然水果风味并且可以以期望的个体或离散构造和尺寸形成的非液体水果产品（水果薯片）的新方法。 一种制备干颗粒天然水果芯片产品的方法，包括：（a）将水果成分和水加入到加热的水壶中; （b）向水果成分和水中加入缓冲液，糖和果胶; （c）煮缓冲液，糖和果胶成分和水混合物水合果胶; （d）向混合物中加入液体糖，并继续煮沸混合物，直到多余的水煮沸; （e）向釜中的混合物中加入糖以降低混合物的温度并增加固体浓度; （i）将来自釜的混合物通过热交换器输送以提高混合物的温度; （g）向混合物中加入酸和调味料混合物并将酸/香料混合到混合物中; （h）将混合物通入加热的储存器中，并将混合物分配到离散水果碎片形式的表面上; （i）将水果碎片保留在表面上，直到它们失去热量并形成稳定的凝胶; （j）将凝胶状水果碎片输送通过一个区域以去除多余的水分并提高果芯的凝胶强度; 和（k）将水果碎片运送通过冷却区域，使得水果切片失去进一步的热量并达到环境温度。

公开(公告)号：US6123016A

公开(公告)日：2000-09-26

申请号：US441922

申请日：1999-11-17

申请人： Denis McGuire ,  Edward Richard de Haan ,  Robert Hodge Clark

发明人： Denis McGuire ,  Edward Richard de Haan ,  Robert Hodge Clark

IPC分类号： A23L21/12 ,  A23L29/231 ,  A23L29/256 ,  A23C15/04

CPC分类号： A23L21/12 ,  A23L29/231 ,  A23L29/256

摘要： A non-liquid particulate fruit product which has a natural fruit flavor and which can be formed in desired configurations and sizes. 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.

摘要翻译： 一种具有天然水果风味并且可以以期望的构型和尺寸形成的非液体颗粒状水果产品。 水果成分可以从诸如蓝莓，黑莓，草莓，覆盆子等的水果中得到。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。