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19 条记录 (耗时 0.013 秒)

    Industrial tomato process and product obtained thereof
    2.
    发明申请
    Industrial tomato process and product obtained thereof 有权
    工业番茄工艺及其获得的产品

    公开(公告)号：US20060134306A1

    公开(公告)日：2006-06-22

    申请号：US10525064

    申请日：2003-08-17

    申请人： Morris Zelkha ,  Dov Hartal ,  Zvi Albert

    发明人： Morris Zelkha ,  Dov Hartal ,  Zvi Albert

    IPC分类号： A23L1/212

    CPC分类号： A23L1/2128 ,  A23L2/04 ,  A23L5/43 ,  A23L19/09

    摘要： The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp is obtained. The invention further provides an industrial process for obtaining tomato pulp and tomato concentrate from tomato juice. The invention further provides a method for controlling the viscosity and lycopene concentration of tomato products, tomato concentrate or modified tomato juice, by separating a part of the pulp from the tomato juice from which said tomato products are obtained.

    摘要翻译： 本发明涉及番茄浆组合物，其中粒径不大于2.5，其不含番茄的种子或果皮，并且番茄红素浓度比所述番茄中的番茄红素浓度高5至15倍 获得。 本发明还提供了一种从番茄汁中获得番茄果肉和番茄浓缩物的工业方法。 本发明还提供了通过从获得番茄制品的番茄汁中分离出一部分纸浆来控制番茄产品，番茄浓缩物或改良番茄汁的粘度和番茄红素浓度的方法。

    Industrial tomoato process and product obtained thereof
    3.
    发明授权
    Industrial tomoato process and product obtained thereof 有权
    工业层析方法及其获得的产品

    公开(公告)号：US09161560B2

    公开(公告)日：2015-10-20

    申请号：US12651702

    申请日：2010-01-04

    申请人： Morris Zelkha ,  Dov Hartal ,  Zvi Albert

    发明人： Morris Zelkha ,  Dov Hartal ,  Zvi Albert

    IPC分类号： A23L2/08 ,  A23L1/212 ,  A23L1/275 ,  A23L2/04

    CPC分类号： A23L1/2128 ,  A23L2/04 ,  A23L5/43 ,  A23L19/09

    摘要： The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp is obtained. The invention further provides an industrial process for obtaining tomato pulp and tomato concentrate from tomato juice. The invention further provides a method for controlling the viscosity and lycopene concentration of tomato products, tomato concentrate or modified tomato juice, by separating a part of the pulp from the tomato juice from which said tomato products are obtained.

    摘要翻译： 本发明涉及番茄浆组合物，其中粒径不大于2.5，其不含番茄的种子或果皮，并且番茄红素浓度比所述番茄中的番茄红素浓度高5至15倍 获得。 本发明还提供了一种从番茄汁中获得番茄果肉和番茄浓缩物的工业方法。 本发明还提供了通过从获得番茄制品的番茄汁中分离出一部分纸浆来控制番茄产品，番茄浓缩物或改良番茄汁的粘度和番茄红素浓度的方法。

    DEHYDRATED PULP SLURRY AND METHOD OF MAKING
    4.
    发明申请
    DEHYDRATED PULP SLURRY AND METHOD OF MAKING 有权
    脱水浆浆及其制备方法

    公开(公告)号：US20110311708A1

    公开(公告)日：2011-12-22

    申请号：US12820535

    申请日：2010-06-22

    申请人： James J. Wang

    发明人： James J. Wang

    IPC分类号： A23L1/212 ,  A23L1/29

    CPC分类号： A23L1/2128 ,  A23L2/02 ,  A23L2/52 ,  A23L19/09

    摘要： The present invention relates to a process for making a dehydrated pulp slurry comprising the steps of de-sugaring a pulp slurry, said de-sugaring process producing a pulp slurry with substantially no sugar content, and dehydrating said pulp slurry. The dehydrated pulp slurry produced by this process is such that, when reconstituted, the color, shape, and texture of the pulp contained therein is substantially the same as it was prior to undergoing the dehydrating step.

    摘要翻译： 本发明涉及一种制备脱水纸浆的方法，包括以下步骤：对纸浆进行脱糖，所述脱糖过程产生基本上不含糖含量的纸浆，并使所述纸浆脱水。 通过该方法生产的脱水浆浆使得当重新构成时，其中所含纸浆的颜色，形状和质地基本上与进行脱水步骤之前相同。

    System and method for enhanced preparation and storage of homemade baby food
    6.
    发明授权
    System and method for enhanced preparation and storage of homemade baby food 有权
    用于增强自制婴儿食品的制备和储存的系统和方法

    公开(公告)号：US08985843B2

    公开(公告)日：2015-03-24

    申请号：US13284882

    申请日：2011-10-29

    申请人： Lenny Sands

    发明人： Lenny Sands

    IPC分类号： A47J43/04 ,  A47J43/046 ,  A47J43/06 ,  A47J43/07 ,  A23L1/29

    CPC分类号： A23L1/2128 ,  A23L19/09 ,  A23L33/40 ,  A23V2002/00 ,  A47J43/046 ,  A47J43/07 ,  A47J43/0716 ,  A47J43/0727 ,  A47J2043/0738

    摘要： The present invention describes a system and method for easy, affordable, efficient, and convenient preparation and storage of fresh, high-quality homemade baby food. The system generally comprises a blender for processing fresh produce into baby food and multiple devices to store multiple portions of freshly produced baby food resulting from one use of the system. For example, one component of the system includes a storage cup having a freshness indicator and lid to immediately store the freshly made food in an organized and convenient manner. The method comprises steps of producing the baby food, transferring the food to an appropriate storage receptacle, adjusting an indicator on the storage receptacle to indicate the freshness level of the food, and immediately serving and covering the remaining receptacles to store the unused food.

    摘要翻译： 本发明描述了一种用于容易，实惠，高效，方便地准备和储存新鲜，优质的自制婴儿食品的系统和方法。 该系统通常包括用于将新鲜农产品加工成婴儿食品的混合器和多个装置，以存储由一次使用该系统产生的新鲜生产的婴儿食品的多部分。 例如，系统的一个部件包括具有新鲜度指示器和盖子的储存杯，以便以有条理且方便的方式立即储存新鲜食品。 该方法包括以下步骤：产生婴儿食品，将食物转移到适当的储存容器，调节储存容器上的指示器以指示食物的新鲜度，并立即使用并覆盖剩余的容器以储存未使用的食物。

    SYSTEM AND METHOD FOR ENHANCED PREPARATION AND STORAGE OF HOMEMADE BABY FOOD
    7.
    发明申请
    SYSTEM AND METHOD FOR ENHANCED PREPARATION AND STORAGE OF HOMEMADE BABY FOOD 有权
    用于增强家用食品的制备和储存的系统和方法

    公开(公告)号：US20120107469A1

    公开(公告)日：2012-05-03

    申请号：US13284882

    申请日：2011-10-29

    申请人： Lenny Sands

    发明人： Lenny Sands

    IPC分类号： A23L1/00 ,  B02C23/00

    CPC分类号： A23L1/2128 ,  A23L19/09 ,  A23L33/40 ,  A23V2002/00 ,  A47J43/046 ,  A47J43/07 ,  A47J43/0716 ,  A47J43/0727 ,  A47J2043/0738

    摘要： The present invention describes a system and method for easy, affordable, efficient, and convenient preparation and storage of fresh, high-quality homemade baby food. The system generally comprises a blender for processing fresh produce into baby food and multiple devices to store multiple portions of freshly produced baby food resulting from one use of the system. For example, one component of the system includes a storage cup having a freshness indicator and lid to immediately store the freshly made food in an organized and convenient manner. The method comprises steps of producing the baby food, transferring the food to an appropriate storage receptacle, adjusting an indicator on the storage receptacle to indicate the freshness level of the food, and immediately serving and covering the remaining receptacles to store the unused food.

    摘要翻译： 本发明描述了一种用于容易，实惠，高效，方便地准备和储存新鲜，优质的自制婴儿食品的系统和方法。 该系统通常包括用于将新鲜农产品加工成婴儿食品的混合器和多个装置，以存储由一次使用该系统产生的新鲜生产的婴儿食品的多部分。 例如，系统的一个部件包括具有新鲜度指示器和盖子的储存杯，以便以有条理且方便的方式立即储存新鲜食品。 该方法包括以下步骤：产生婴儿食品，将食物转移到适当的储存容器，调节储存容器上的指示器以指示食物的新鲜度，并立即使用并覆盖剩余的容器以储存未使用的食物。

    PROCESS OF PRODUCING TOMATO PASTE
    8.
    发明申请
    PROCESS OF PRODUCING TOMATO PASTE 有权
    生产烟草酱的方法

    公开(公告)号：US20100104728A1

    公开(公告)日：2010-04-29

    申请号：US12593618

    申请日：2008-03-07

    申请人： Helen Elizabeth C. Thomson ,  Jose Anisio Castilho

    发明人： Helen Elizabeth C. Thomson ,  Jose Anisio Castilho

    IPC分类号： A23L1/212 ,  A23B7/02

    CPC分类号： A23L1/2128 ,  A23L19/09 ,  A23L27/63 ,  A23V2002/00 ,  A23V2200/30 ,  A23V2250/038

    摘要： The present invention relates to a method of producing tomato pastes that have increased dietaryvalue, e.g. resulting from the presence of a significant amount of gamma-aminobutyric acid. More in particular, the present method concerns producing tomato pastes from dehydrated processing tomatoes, said dehydrated tomatoes being obtained either by harvesting post-ripened tomatoes that have dehydrated while still on the vine or by harvesting tomatoes that are subsequently dehydrated by drying the intact tomatoes said tomatoes having a cuticle that is permeable to water. The inventors have observed that in order to produce a tomato paste with the desired high GABA content and optimum taste, the processing tomatoes should be dehydrated to a Brix value within the range of 5-10.

    摘要翻译： 本发明涉及一种生产具有增加的膳食价值的番茄酱的方法， 由于存在大量的γ-氨基丁酸而产生。 更具体地说，本方法涉及从脱水加工番茄生产番茄糊，所述脱水番茄是通过收获后成熟的西红柿而获得的，所述番茄已经脱水，同时仍然在葡萄藤上或通过收获番茄，随后通过干燥完整的番茄脱水 西红柿具有透水性的角质层。 发明人已经观察到，为了生产具有所需的高GABA含量和最佳味道的番茄酱，加工番茄应该脱水至5-10的范围内的白利糖度值。