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公开(公告)号：US10334870B2
公开(公告)日：2019-07-02
申请号：US13249289
申请日：2011-09-30
申请人： Jung H. Han , Sola Lamikanra , Teodoro Rivera , Jun Yang , Thomas A. Trezza , Laixin Wang
发明人： Jung H. Han , Sola Lamikanra , Teodoro Rivera , Jun Yang , Thomas A. Trezza , Laixin Wang
摘要： Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.
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2.发明申请公开(公告)号：US20120088015A1
公开(公告)日：2012-04-12
申请号：US13249289
申请日：2011-09-30
申请人： Jung H. Han , Sola Lamikanra , Teodoro Rivera , Jun Yang , Thomas A. Trezza
发明人： Jung H. Han , Sola Lamikanra , Teodoro Rivera , Jun Yang , Thomas A. Trezza
摘要： Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.
摘要翻译： 整个水果和蔬菜的加工和使用或果汁提取，糊状或番茄酱加工过程的侧流成分，或罐头工业，特别是副产品包括果渣的加工及其在饮料和食品中的应用。
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公开(公告)号：US08313788B2
公开(公告)日：2012-11-20
申请号：US12105896
申请日：2008-04-18
IPC分类号： A23L1/18
CPC分类号： A21D13/043 , A21D2/263 , A21D13/04 , A21D13/40 , A23L7/17 , A23L29/212 , A23L33/19 , A23P30/20 , A23P30/36 , A23V2002/00 , A23V2250/5118 , A23V2250/54246 , A23V2250/54252
摘要： A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinate. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%.
摘要翻译： 一种生产稳定蛋白质的颗粒的方法，该沉淀能够在提供蛋白质和钙的良好来源的同时膨胀成轻质脆脆的小吃饼。 在优选实施方案中，该方法涉及由木薯淀粉和马铃薯淀粉制成面团，以及由乳清蛋白分离物，乳蛋白分离物或酪蛋白酸钙组成的乳蛋白衍生物。 将混合物挤出，切片并在一系列染色机中干燥。 该方法产生具有约9-13重量％的水分含量的保存稳定的颗粒，其进一步加工以产生膨胀的乳蛋白质点心产品，其水分含量通常低于2％。
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公开(公告)号：US5939117A
公开(公告)日：1999-08-17
申请号：US909196
申请日：1997-08-11
CPC分类号： A23B7/154 , A23B7/157 , A23L3/3481
摘要： Methods of preserving fresh fruit with fresh fruit preservatives which extend the shelf life of fresh fruit particularly fresh cut fruit, are provided. The fresh fruit preservative preserves the texture, flavor, appearance, crispness, and color of the fresh fruit, particularly the exposed skin of the fresh fruit. The method includes the following steps: providing a solution of fruit preservative comprising: water, calcium ions; and ascorbate ions, wherein the calcium ion and ascorbate ions are present in a ion ratio of preferably from about 1.5:1 to about 2.5:1; and, applying said fruit preservative to the fruit. Preferably the fruit is then stored at a temperature which will not freeze the fruit; temperatures of -6.degree. C. have been found not to freeze the apples. Preferably the fruit is stored at temperatures of between about -7.degree. C. to room temperature, about 20.degree. C., more preferably about -2.degree. to about 7.degree. C., most preferably from about 2.degree. C. to about 5.degree. C. The invention also relates to fresh fruits preserved with the fresh fruit preservatives.
摘要翻译： 提供了新鲜水果防腐剂保存新鲜水果的方法，延长了新鲜水果的保质期，特别是鲜切果实。 新鲜水果防腐剂保留新鲜水果的质地，风味，外观，脆性和颜色，特别是新鲜水果的暴露皮肤。 该方法包括以下步骤：提供水果防腐剂的溶液，包括：水，钙离子; 和抗坏血酸离子，其中钙离子和抗坏血酸离子以优选约1.5:1至约2.5:1的离子比存在; 并将所述水果防腐剂施用于水果。 然后优选将水果以不冻结水果的温度储存; 已经发现-6℃的温度不会冻结苹果。 优选地，水果在约-7℃至室温，约20℃，更优选约-2至约7℃，最优选约2℃至约5℃的温度下储存。 C.本发明还涉及用新鲜水果防腐剂保存的新鲜水果。
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公开(公告)号：US20090263553A1
公开(公告)日：2009-10-22
申请号：US12105896
申请日：2008-04-18
CPC分类号： A21D13/043 , A21D2/263 , A21D13/04 , A21D13/40 , A23L7/17 , A23L29/212 , A23L33/19 , A23P30/20 , A23P30/36 , A23V2002/00 , A23V2250/5118 , A23V2250/54246 , A23V2250/54252
摘要： A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein isolate, milk protein isolate or calcium caseinate. The mixture is extruded, sliced and dried in a series of dyers. The method produces a shelf-stable pellet having a moisture level of approximately 9-13% by weight which is further processed to produce a puffed dairy protein snack product, having a moisture level typically less than 2%.
摘要翻译： 一种生产稳定蛋白质的颗粒的方法，该沉淀能够在提供蛋白质和钙的良好来源的同时膨胀成轻质脆脆的小吃饼。 在优选实施方案中，该方法涉及由木薯淀粉和马铃薯淀粉制成面团，以及由乳清蛋白分离物，乳蛋白分离物或酪蛋白酸钙组成的乳蛋白衍生物。 将混合物挤出，切片并在一系列染色机中干燥。 该方法产生具有约9-13重量％的水分含量的保存稳定的颗粒，其进一步加工以产生膨胀的乳蛋白质点心产品，其水分含量通常低于2％。
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6.发明授权Methods and formulations for providing gloss coatings to foods and for protecting nuts from rancidity 失效为食品提供光泽涂层和保护坚果免于酸败的方法和配方公开(公告)号：US06869628B2
公开(公告)日：2005-03-22
申请号：US09879796
申请日：2001-06-11
CPC分类号： A23G1/54 , A23B9/14 , A23G1/305 , A23G2200/04 , A23G2200/10 , A23G2200/12 , A23L25/25 , A23P20/10 , A23V2002/00 , A23V2200/22 , A23V2250/5488 , A23V2250/54252 , A23V2250/712 , A23V2250/6406 , A23V2250/60
摘要： The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, hard panned confections, soft panned confections, yogurt coated confections, starch molded confections, and compressed sugar tablets. The invention further provides methods for delaying the development of rancidity in nuts by mildly abrading the nut while contacting it with an edible film forming agent.
摘要翻译： 本发明提供了用于为其上需要光泽涂层的食品提供食用光泽涂层的组合物和方法。 本发明特别可用于提供甜食的光泽涂层，例如巧克力，硬质搅拌甜食，软质搅拌甜点，酸奶包衣糖果，淀粉模制甜点和压缩糖片。 本发明还提供了通过在与可食性成膜剂接触的同时温和地研磨螺母来延迟果仁中酸败的发展的方法。
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公开(公告)号：US5827553A
公开(公告)日：1998-10-27
申请号：US799531
申请日：1997-02-13
CPC分类号： A23L7/191 , A23L29/35 , A23L7/122 , A23P20/12 , Y10S426/808
摘要： The present invention provides an oil-free, fat-free, edible adhesive for affixing seasoning to foods substrates which in its preferred embodiment is applied at room temperature. The edible adhesive comprises: from about 3% to about 60%, preferably 3% to about 28%, more preferably about 4.8 to about 9.8% of a starch hydrolysate having a dextrose equivalent of from about 4 to about 38, preferably about 10 to about 26, more preferably about 18; from about 3% to about 80%, preferably about 26% to about 75%, more preferably about 70% to about 75% of at alcohol having 1 to 4 hydroxyl groups, preferably 2 or 3 hydroxyl groups and 2 to 4 carbon atoms, preferably 3 carbon atoms; from about 0% to about 50%, preferably about 5% to about 30% more preferably about 10% of a polymerized glycol having a molecular weight of about 200 to 9,500, preferably about 200 to 900, more preferably about 400; and preferably a solvent. Preferably there is least about 5%, more preferably from about 5% to about 20%, even more preferably from about 5% to about 20%, most preferably 10% of a solvent, preferably water. The present invention also relates to methods for applying the edible adhesive and to the edible adhesive coated food substrate.
摘要翻译： 本发明提供了一种无油，无脂，可食用的粘合剂，用于将调味料固定在食品基材上，在其优选的实施方案中在室温下使用。 可食用粘合剂包括：具有约4至约38，优选约10至约38的葡萄糖当量的淀粉水解产物的约3％至约60％，优选3％至约28％，更优选约4.8至约9.8％ 约26，更优选约18; 约3％至约80％，优选约26％至约75％，更优选约70％至约75％的具有1至4个羟基，优选2或3个羟基和2至4个碳原子的醇， 优选3个碳原子; 约0％至约50％，优选约5％至约30％，更优选约10％的分子量为约200至9,500，优选约200至900，更优选约400的聚合二醇; 优选溶剂。 优选地，溶剂优选为水的至少约5％，更优选约5％至约20％，甚至更优选约5％至约20％，最优选10％。 本发明还涉及将食用粘合剂和可食用粘合剂涂覆的食品基材施用的方法。
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