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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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2.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：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：US06524640B1
公开(公告)日：2003-02-25
申请号：US09696040
申请日：2000-10-25
申请人： Nirmal K. Sinha
发明人： Nirmal K. Sinha
IPC分类号： A23B708
CPC分类号： A23B7/157 , A23B7/02 , A23B7/085 , A23B7/154 , Y02A40/942
摘要： The method for making high solids containing vegetables comprises immersing vegetables in a liquid of predetermined Brix until the vegetables reach a level of about 28 Brix to about 40 Brix where the liquid contains corn syrup, glycerin, and salts, removing the vegetables from the immersion, optionally spraying with vegetable oil prior to drying, and drying the vegetables.
摘要翻译： 制备含高固含量蔬菜的方法包括将蔬菜浸入预定白利糖度的液体中，直到蔬菜达到约28白利糖度至约40白利糖度的水平，其中液体含有玉米糖浆，甘油和盐，从浸渍中除去蔬菜， 任选地在干燥之前喷洒植物油，并干燥蔬菜。
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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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公开(公告)号：US6132794A
公开(公告)日：2000-10-17
申请号：US13179
申请日：1998-01-26
摘要： A process for infusion-drying carrots comprises immersing the carrots in a circulating bath of infusion syrup, the infusion syrup comprising water and infusion solids, the infusion solids comprising at least 20 weight percent corn syrup and the balance, if any, sugar, until the carrots attain a Brix from about 25 degrees to about 50 degrees, separating the infused carrots from the infusion syrup, and drying the infused carrots, by directing a stream of hot air over and through the infused carrots, the hot air having a temperature from about 140 degrees F. to about 200 degrees F., until the infusion-dried carrots attain a water activity from about 0.30 to about 0.63.
摘要翻译： 用于输入 - 干燥胡萝卜的方法包括将胡萝卜浸入输注糖浆的循环浴中，所述输注糖浆包含水和输注固体，所述输注固体包含至少20重量％的玉米糖浆和余量（如果有的话）糖，直到 胡萝卜从约25度到约50度达到白利糖度，将输入的胡萝卜与输注糖浆分离，并通过将热空气流引导并通过输入的胡萝卜来干燥输入的胡萝卜，热空气的温度约为 140°F至约200°F，直到输入干燥的胡萝卜达到约0.30至约0.63的水分活度。
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公开(公告)号：US08178146B2
公开(公告)日：2012-05-15
申请号：US10840725
申请日：2004-05-06
申请人： Nirmal K. Sinha , Meena Sinha
发明人： Nirmal K. Sinha , Meena Sinha
IPC分类号： A23B7/08
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：US07767242B2
公开(公告)日：2010-08-03
申请号：US11500242
申请日：2006-08-07
IPC分类号： A23L1/221
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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10.发明授权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：US07326432B2
公开(公告)日：2008-02-05
申请号：US10624225
申请日：2003-07-22
IPC分类号： A23L1/212
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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