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公开(公告)号：US20060013925A1
公开(公告)日：2006-01-19
申请号：US11180238
申请日：2005-07-13
申请人： Michael Bauman , Pradip Roy , Nirmal Sinha , Meena Sinha
发明人： Michael Bauman , Pradip Roy , Nirmal Sinha , Meena Sinha
IPC分类号： A23B7/16
CPC分类号： A23B7/0205 , A23B7/02 , A23B7/022 , A23B7/0408 , A23B7/148 , A23B7/16 , A23L19/03 , A23P30/32 , A23P30/36
摘要： A method is disclosed for preparing an expanded, vacuum puffed, dried fruit product. The method includes infusing the fruit with a low Brix infusion solution and then expanding the fruit by subjecting it to a vacuum at elevated temperature followed by drying of the fruit under a vacuum at elevated temperature and finally cooling of the fruit under lowered temperature while maintaining the vacuum. The product produced by the method is light, crisp, and has a low water activity and a low buoyant density.
摘要翻译： 公开了一种用于制备膨胀的，真空膨化的干果产品的方法。 该方法包括用低白利糖度输注溶液灌注水果，然后通过在高温下进行真空使其膨胀，然后在高温下在真空下干燥果实，并最终在降低温度下冷却果实，同时保持水果 真空。 该方法生产的产品质轻，脆，水分活性低，浮力低。
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公开(公告)号：US20070031553A1
公开(公告)日：2007-02-08
申请号：US11500243
申请日：2006-08-07
申请人： Nirmal Sinha , Meena Sinha , Michael Bauman , Chris Willoughby
发明人： Nirmal Sinha , Meena Sinha , Michael Bauman , Chris Willoughby
IPC分类号： A23B4/03
摘要： Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%.
摘要翻译： 披露的是一种划痕，整体，干燥，注入，漂浮的蔓越莓。 还公开了一种制备蔓越莓的方法。 该方法包括通过收集通过具有16毫米开口的筛网并将其保持在具有9毫米的开口的网眼筛网上来分别单独快速冷冻的蔓越莓的尺寸。 然后在29至44℃±5℃的温度下将大小的蔓越莓划分并注入具有40至80的白利糖度的输注溶液中，直到蔓越莓具有至少约40的白利糖度。蔓越莓 从输注溶液中取出并在73至85℃的温度下干燥，直到它们的水活度水平为0.25至0.6，浮力为至少30％。
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公开(公告)号：US20070031552A1
公开(公告)日：2007-02-08
申请号：US11500242
申请日：2006-08-07
申请人： Michael Bauman , Chris Willoughby , Nirmal Sinha , Meena Sinha
发明人： Michael Bauman , Chris Willoughby , Nirmal Sinha , Meena Sinha
IPC分类号： A23B4/03
摘要： Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then peeled and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%. The final dried infused cranberry preferably has a Brix of 76 to 84.
摘要翻译： 公开了一种去皮的整个干燥的浸入式浮力蔓越莓。 还公开了一种制备蔓越莓的方法。 该方法包括通过收集通过具有16毫米开口的筛网并将其保持在具有9毫米的开口的网眼筛网上来分别单独快速冷冻的蔓越莓的尺寸。 然后将大小的蔓越莓在29至44℃±5℃的温度下剥离并注入具有40至80的白利糖度的输注溶液中，直到蔓越莓具有至少约40的白利糖度。蔓越莓 从输注溶液中取出并在73至85℃的温度下干燥，直到它们的水活度水平为0.25至0.6，浮力为至少30％。 最终干燥的蔓越莓蔓越莓的白利糖度最好为76至84。
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4.发明申请Process for converting brined sweet cherries into sweetened dried red tart cherry-like products and stabilized black cherry-like products 有权将甜食甜樱桃转化成甜的干红挞樱桃状产品和稳定的黑樱桃样产品的方法公开(公告)号：US20050019477A1
公开(公告)日：2005-01-27
申请号：US10624225
申请日：2003-07-22
申请人： Nirmal Sinha , Meena Sinha , Danielle Starlin
发明人： Nirmal Sinha , Meena Sinha , Danielle Starlin
摘要： The invention typically includes value-added fruit products and processes for making value-added fruit products by providing brined cherries, optionally freezing the cherries in water for about 12 to about 72 hours, rinsing the cherries to remove sulfur to less than 50 ppm, and infusing the brined cherries. Typically, the processed products comprise less than 10 ppm sulfur.
摘要翻译： 本发明通常包括增值水果产品和通过提供盐水樱桃来制造增值水果产品的方法，任选地将樱桃在水中冷冻约12至约72小时，冲洗樱桃以除去硫至小于50ppm，以及 注入沸水樱桃。 通常，加工的产品包含小于10ppm的硫。
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公开(公告)号：US20050249847A1
公开(公告)日：2005-11-10
申请号：US10840725
申请日：2004-05-06
申请人： Nirmal Sinha , Meena Sinha
发明人： Nirmal Sinha , Meena Sinha
摘要： The present invention includes a process for producing substantially stable produce, typically vegetables and fruit that can be stored in a refrigerated environment for at least about five weeks without preservatives and at least about three months with preservatives. The process involves holding the produce in an aqueous immersion solution that includes a cellular stabilizing agent for a time sufficient to convert the produce into a heat durable piece and thermally processing the heat durable produce in the immersion solution. The use of additional ingredients as components of the immersion solution such as sweeteners, acids, salt, and preservatives are optional.
摘要翻译： 本发明包括用于生产基本稳定的产品，通常可以在冷藏环境中储存至少约五周而不含防腐剂的蔬菜和水果，以及至少约三个月的防腐剂的方法。 该方法包括将产物保持在含有细胞稳定剂的含水浸渍溶液中，时间足以将产物转化成耐热片并热处理浸渍溶液中的耐热产品。 使用额外的成分作为浸渍溶液的成分，如甜味剂，酸，盐和防腐剂是可选的。
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公开(公告)号：US08404293B2
公开(公告)日：2013-03-26
申请号：US12889109
申请日：2010-09-23
申请人： Nirmal K. Sinha , Meena Sinha
发明人： Nirmal K. Sinha , Meena Sinha
IPC分类号： A23L2/04
CPC分类号： A23L2/087 , A23L2/04 , A23L2/74 , A23L2/84 , A23L33/105
摘要： A method for physical separation and purification of bioactive phenolics from fruits, berries and vegetables by subjecting a fruit, berry or vegetable extract solution having a Brix of from about 1 to about 4 to ultrafiltration using an about 2,000-6,000 Dalton cutoff ultrafiltration membrane under a pressure of about 30-120 psi, and a temperature of about 80-110° F. This is followed by subjecting the resulting retentate to diafiltration-ultrafiltration with the addition of water, using an about 2,000-6,000 Dalton cutoff ultrafiltration membrane under a pressure of about 30-120 psi, and a temperature of about 80-110° F., and recovering the diafiltered retentate or the bioactive phenolic containing solids thereof.
摘要翻译： 通过使用约1至约4的白利糖酵母的水果，浆果或植物提取物溶液通过使用约2,000-6,000道尔顿切割超滤膜进行超滤来物理分离和纯化水果，浆果和蔬菜的生物活性酚类物质的方法， 约30-120psi的压力和约80-110°F的温度。然后在加压下使用约2,000-6,000道尔顿切割超滤膜在压力下对所得到的滞留物进行渗滤 - 超滤 约30-120psi，温度约80-110°F，并回收渗滤的渗余物或其生物活性酚类固体。
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公开(公告)号：US07781008B2
公开(公告)日：2010-08-24
申请号：US11500243
申请日：2006-08-07
IPC分类号： A23L1/212
摘要： Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of 9 millimeters. The sized cranberries are then scarified and infused in an infusion solution having a Brix of from 40 to 80 at a temperature of from 29 to 44° C.±5° C. until the cranberries have a Brix of at least about 40. The cranberries are removed from the infusion solution and dried at a temperature of from 73 to 85° C. until they have a water activity level of from 0.25 to 0.6 and a buoyancy of at least 30%.
摘要翻译： 披露的是一种划痕，整体，干燥，注入，漂浮的蔓越莓。 还公开了一种制备蔓越莓的方法。 该方法包括通过收集通过具有16毫米开口的筛网并将其保持在具有9毫米的开口的网眼筛网上来分别单独快速冷冻的蔓越莓的尺寸。 然后在29至44℃±5℃的温度下将大小的蔓越莓划分并注入具有40至80的白利糖度的输注溶液中，直到蔓越莓具有至少约40的白利糖度。蔓越莓 从输注溶液中取出并在73至85℃的温度下干燥，直到它们的水活度水平为0.25至0.6，浮力为至少30％。
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8.发明授权公开(公告)号：US08597714B1
公开(公告)日：2013-12-03
申请号：US11378225
申请日：2006-03-17
申请人： Nirmal K. Sinha , Meena Sinha
发明人： Nirmal K. Sinha , Meena Sinha
摘要： One aspect of the present invention includes no sugar added dried and dessert fruits that do not contain added sugar, and moreover do not compromise the sweetness, flavor, color and texture properties of the dried and dessert fruits. Yet another aspect of the present invention includes a process for preparing no sugar added dried and dessert fruits that do not compromise the sweetness, flavor, color and texture properties of the dried and dessert fruits.
摘要翻译： 本发明的一个方面不包括不添加糖的糖加甜点果实，而且不损害干果和甜点果实的甜度，风味，颜色和质地特性。 本发明的另一方面包括一种制备不添加干糖和甜点果实的糖的方法，其不损害干果和甜点果实的甜度，风味，颜色和质地特性。
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公开(公告)号：US20120076904A1
公开(公告)日：2012-03-29
申请号：US12889109
申请日：2010-09-23
申请人： Nirmal K. Sinha , Meena Sinha
发明人： Nirmal K. Sinha , Meena Sinha
IPC分类号： A23L1/28
CPC分类号： A23L2/087 , A23L2/04 , A23L2/74 , A23L2/84 , A23L33/105
摘要： A method for physical separation and purification of bioactive phenolics from fruits, berries and vegetables by subjecting a fruit, berry or vegetable extract solution having a Brix of from about 1 to about 4 to ultrafiltration using an about 2,000-6,000 Dalton cutoff ultrafiltration membrane under a pressure of about 30-120 psi, and a temperature of about 80-110° F. This is followed by subjecting the resulting retentate to diafiltration-ultrafiltration with the addition of water, using an about 2,000-6,000 Dalton cutoff ultrafiltration membrane under a pressure of about 30-120 psi, and a temperature of about 80-110° F., and recovering the diafiltered retentate or the bioactive phenolic containing solids thereof.
摘要翻译： 通过使用约1至约4的白利糖酵母的水果，浆果或植物提取物溶液通过使用约2,000-6,000道尔顿切割超滤膜进行超滤来物理分离和纯化水果，浆果和蔬菜的生物活性酚类物质的方法， 约30-120psi的压力和约80-110°F的温度。然后在加压下使用约2,000-6,000道尔顿切割超滤膜在压力下对所得到的滞留物进行渗滤 - 超滤 约30-120psi，温度约80-110°F，并回收渗滤的渗余物或其生物活性酚类固体。
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公开(公告)号：US07625592B1
公开(公告)日：2009-12-01
申请号：US11439756
申请日：2006-05-24
申请人： Nirmal K. Sinha , Meena Sinha
发明人： Nirmal K. Sinha , Meena Sinha
摘要： A process for drying tomatoes which produces higher yielding dried tomatoes having improved color and flavor without the use of preservatives and sulfur dioxide is provided. Generally, the process includes chilling or freezing tomatoes, infusing the tomatoes with an infusion solution, and then drying the tomatoes. The tomatoes may be cut into two or more pieces, bruised or abraised before infusion.
摘要翻译： 提供了一种干燥番茄的方法，其产生具有改善的颜色和风味的较高产量的干燥番茄，而不使用防腐剂和二氧化硫。 通常，该方法包括冷冻或冷冻西红柿，用输注溶液灌注西红柿，然后干燥番茄。 西红柿可能被切成两片或更多块，在输液之前被擦伤或磨损。
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