公开(公告)号：US20010053403A1

公开(公告)日：2001-12-20

申请号：US09333242

申请日：1999-06-15

Inventor： MARIA TERESA BELMAR ,  SOFI CECILIA EYRE ,  MERVYN ROY GODDARD ,  ERIC WILLIAM THOMPSON ,  MICHELA TAMAI

IPC: A23B007/02 ,  A23B007/024 ,  A23B007/026 ,  A23L001/212

CPC classification number: A23L23/00 ,  A23L19/01 ,  A23L27/60

Abstract: The invention relates to a process for preparing a thickening agent in dry form suitable for application in foodstuffs. Also, the invention relates to the thickening agent itself and the use of such thickening agent for thickening foodstuffs, in particular thickening liquid, pourable, spoonable, or squeezable foodstuffs. The thickening agent can be prepared by a process which involves subjecting fruit or vegetables to a homogenisation treatment and drying the obtained homogenate to obtain a particulate product.

Abstract translation: 本发明涉及一种制备适用于食品中干燥形式的增稠剂的方法。 此外，本发明涉及增稠剂本身以及这种增稠剂用于增稠食品，特别是增稠液体，可倾倒的，可舀取的或可挤压食品的用途。 增稠剂可以通过一种方法来制备，该方法包括使水果或蔬菜进行均化处理并干燥所获得的匀浆物以获得颗粒产物。

公开(公告)号：US20020012734A1

公开(公告)日：2002-01-31

申请号：US09837309

申请日：2001-04-18

Applicant: Lipton, Division of Conopco, Inc.

Inventor： Stephen Raymond Moore ,  Shiping Zhu

IPC: A23L001/05 ,  A23L001/212

CPC classification number: A23B7/16 ,  A23L19/03 ,  A23V2002/00 ,  A23V2250/5432 ,  A23V2250/5028 ,  A23V2250/5024 ,  A23V2250/5104 ,  A23V2250/51088 ,  A23V2250/5118

Abstract: The present invention relates to a process for the preparation of vegetable or fruit pieces, in particular to a process for preparing vegetable or fruit pieces which are more firm or which show reduced attrition/disintegration when subjected to shear, and which process does not require the addition of divalent cations such as calcium.

Abstract translation: 本发明涉及一种制备植物或水果片的方法，特别是涉及一种制备植物或水果片的方法，所述植物或水果片更加坚固或经受剪切时显示减少的磨损/崩解，并且该方法不需要 加入二价阳离子如钙。

公开(公告)号：US20020031581A1

公开(公告)日：2002-03-14

申请号：US09974751

申请日：2001-10-10

Inventor： John L. Baker IV

IPC: A23L001/212

CPC classification number: C11B1/10 ,  A23L19/07 ,  A23L27/12 ,  A23L27/13

Abstract: A processing system and methods are provided which allow useful byproducts to be extracted and organic and or plant materials reduced to a food grade or other useful product.

Abstract translation: 提供了一种处理系统和方法，其允许提取有用的副产物并将有机和/或植物材料还原成食品级或其它有用的产品。

公开(公告)号：US20020015774A1

公开(公告)日：2002-02-07

申请号：US09919698

申请日：2001-07-31

Inventor： Eduardo E. Chenchin ,  William C. Mahin ,  Debra D. Abram ,  Samson T. Hsia

IPC: A23L001/212

CPC classification number: A23B7/04 ,  A23B7/085 ,  A23L2/04 ,  A23L2/46 ,  A23L19/03 ,  Y02A40/942

Abstract: A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life of the refrigerated cut pineapple, maintaining the enhanced flavor. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored juice or other liquid medium, which may be pineapple juice from a different season or different part of the same season, or which may be white grape juice, acidified high fructose corn syrup, or blends. The juice or medium is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19, or preferably in the range of about 16 to 23. The freshly cut fruit, preferably chilled to just above freezing, is immersed in the selected juice and is stored and shipped preferably close to freezing. The resulting fruit has a long shelf life and exhibits a very fresh and balanced flavor.

Abstract translation: 用于处理和储存新鲜菠萝的方法大大增强了冷藏菠萝的风味并延长了保鲜期，保持了增强的风味。 新鲜菠萝首先被表面消毒。 其白利糖度和酸度，因此白利糖度/酸比率被测量或估计。 然后从以前存储的一批果汁或其他液体培养基中进行选择，其可以是来自不同季节或同一季节的不同部分的菠萝汁，或者可以是白葡萄汁，酸化高果糖玉米糖浆或混合物。 果汁或培养基被选择为具有与新鲜水果的平衡相匹配的白利糖度/酸比，使得组合的果汁/果汁的白利糖度/酸值比为约19，或优选在约16至23的范围内。 新鲜切割的水果，优选冷冻至刚刚高于冰点，浸入所选择的果汁中，并优选储存和运输，接近冷冻。 所得水果具有长的保质期，并且具有非常清新均衡的味道。

公开(公告)号：US20010046550A1

公开(公告)日：2001-11-29

申请号：US09829039

申请日：2001-04-09

Inventor： John J. Wadsworth ,  Stephen P. Story ,  C. Jarakae Jensen

IPC: A23L001/212

CPC classification number: A23L33/22 ,  A23L19/01 ,  A23L19/09 ,  Y02A40/948

Abstract: A dietary fiber product obtained from the Indian mulberry (Morinda citrifolia) plant and the process of extracting and purifying the fiber is disclosed. According to one embodiment, the Indian mulberry pulp is washed and separated from the juice by filtration. The wet pulp is pasteurized. The wet pulp can be further processed by drying. A high fiber products can be prepared by mixing the pulp with ingredients, such as supplemental dietary fiber, water, sweeteners, flavoring agents, coloring agents, and nutritional ingredients.

Abstract translation: 公开了从印度桑树（Morinda citrifolia）植物获得的膳食纤维产品和纤维的提取和纯化过程。 根据一个实施方案，通过过滤将印度桑叶纸浆与果汁洗涤并分离。 湿纸浆被巴氏消毒。 湿纸浆可以通过干燥进一步加工。 可以通过将纸浆与成分如补充膳食纤维，水，甜味剂，调味剂，着色剂和营养成分混合来制备高纤维产品。

公开(公告)号：US20010038873A1

公开(公告)日：2001-11-08

申请号：US09113808

申请日：1998-07-09

Inventor： SUSAN AJESKA ,  LAURENCE DON BELL ,  JAMES R. LUGG ,  ROBERT L. MANGAN ,  KRISTA C. SHELLIE

IPC: A23L001/212

CPC classification number: A23B7/144 ,  A23B7/148

Abstract: Methods for disinfesting insect pests such as the Mexican fruit fly in citrus fruit such as grapefruit with minimal adverse effect on fruit quality include placing and maintaining such fruit for a time period of about 15 to about 21 days at a temperature of about 14null to 18null C. and in a gaseous mixture that includes not more than about 0.05% oxygen by volume, a balance nitrogen or up to 20% carbon dioxide in combination with nitrogen.

Abstract translation: 在诸如葡萄柚等柑橘类水果中的诸如墨西哥果蝇之类的灭虫害虫对水果质量的不良影响的方法包括在约14至18℃的温度下放置并保持约15至约21天的时间 并且在气体混合物中，其包含不超过约0.05体积％的氧气，余量为氮气或最多20％的二氧化碳与氮气的组合。

公开(公告)号：US20020012725A1

公开(公告)日：2002-01-31

申请号：US09860240

申请日：2001-05-18

Inventor： Peter S. Carlson

IPC: A23L001/212

CPC classification number: A23B7/154 ,  A23B7/00 ,  A23B7/08 ,  A23B7/10 ,  A23B7/155 ,  A23B7/157 ,  A23L19/03

Abstract: A method of infusing an edible fresh or freshly-cut fruit or vegetable is provided. First, the fruit or vegetable is allowed to reach a state of relative metabolic stasis or inactivity. Next, an infusion comprising an agent to be infused is provided, and the fruit or vegetable is submerged therein. Finally, the infusion is pressurized to a pressure for a time period. The agent to be infused is preferably a quality enhancing agent, a nutritionally beneficial agent, a pharmaceutical agent, or combinations of these. Most preferably, the quality enhancing agent may be an aroma enhancing agent, a flavoring enhancing agent, a sweetening agent, a color enhancing agent, or combinations of these, the nutritionally beneficial agent may be a vitamin, a mineral, an anti-oxidant, a phytochemical, or combinations of these, and the pharmaceutical agent may be a prescription drug, an over-the-counter drug, or combinations of these.

Abstract translation: 提供了一种输入可食用的新鲜或新鲜切割的水果或蔬菜的方法。 首先，允许水果或蔬菜达到相对代谢停滞或不活动的状态。 接下来，提供包含要输入的药剂的输液，并将水果或蔬菜浸没在其中。 最后，将输液加压至一段时间的压力。 要输注的药剂优选是质量增强剂，营养有益剂，药剂或它们的组合。 最优选地，质量增强剂可以是香味增强剂，调味增强剂，甜味剂，增色剂或它们的组合，营养有益剂可以是维生素，矿物质，抗氧化剂， 植物化学物质或它们的组合和药剂可以是处方药物，非处方药物或它们的组合。

公开(公告)号：US20010043981A1

公开(公告)日：2001-11-22

申请号：US09155740

申请日：1998-02-27

Inventor： DEBORAH ANN LEWIS ,  VICTOR MARCUS LEWIS ,  DAVID ADRIAN LEWIS

IPC: A23L001/212

CPC classification number: A23B7/022 ,  A23B7/08 ,  A23B7/10

Abstract: A process for introducing solutes into dried fruit is described, which process comprises: (a) providing dried fruit of a moisture content between 5% to 40% or more; (b) disrupting the structure of the fruit whilst maintaining integrity thereof; (c) reacting the fruit with a solute solution containing one or more water activity controlling solutes for a time sufficient to allow solute infusion into the fruit, optionally removing, if necessary, any remnant infusion liquid and thereafter drying the fruit to a desired moisture content and water activity, and optionally, (d) treating the surface of the fruit with one or more sugars.

Abstract translation: 描述了将溶质引入干果的方法，该方法包括：（a）提供水分含量在5％至40％或更高之间的干果; （b）破坏水果的结构，同时保持水果的完整性; （c）使果实与含有一种或多种水活性控制溶质的溶质溶液反应足以允许溶质浸入水果中的时间，如果需要，任选地除去任何剩余的输液，然后将果实干燥至所需的水分含量 和水活性，以及​​任选地（d）用一种或多种糖处理果实的表面。

公开(公告)号：US20010026824A1

公开(公告)日：2001-10-04

申请号：US09795787

申请日：2001-02-27

Applicant: Heat and Control, Inc.

Inventor： Andrew A. Caridis ,  John Silvester ,  Daniel E. Brown ,  Leonardo P. Murgel ,  Carl Beitsayadeh

IPC: A23L001/212

CPC classification number: B26D7/0691 ,  A23N12/02 ,  A23N12/023 ,  A23N15/00 ,  B26D1/03 ,  B26D7/0658 ,  B26D7/27 ,  Y02A40/922 ,  Y10S83/932 ,  Y10T83/0443 ,  Y10T83/2066 ,  Y10T83/2216

Abstract: Simultaneous slicing and washing of relatively firm raw vegetable or fruit products is accomplished in a vat of water into which a slicer apparatus is positioned such that the slices are formed and discharge directly into the water An inclined takeout conveyor serves to receive the slices and remove them from the water. A circulating water current and fluid jets urge the slices to disperse onto the conveyor. A spray of water or air blast removes residual vegetable matter from the slice surfaces before leaving the takeout conveyor for further processing. Slicing and washing a vegetable in a flume volute where the slices are dispersed onto a takeout conveyor is disclosed where the water medium is collected in a tub and recycled back to flow in the flume to a level that covers the slicer's operative parts. The apparatus may be used for simultaneous slicing and cooling of raw vegetables where hot cooling oil is maintained in the system and recycled for reheating.

Abstract translation: 相对坚固的生蔬菜或水果产品的同时切片和洗涤是在大容量水中完成的，切片机设置在其中，使得切片被形成并直接排放到水中。倾斜的输出输送机用于接收切片并将其移除 从水中。 循环水流和流体喷流迫使切片分散在输送机上。 在离开取出输送机进行进一步处理之前，喷雾的水或气吹将残留的植物物质从切片表面上除去。 公开了将切片分散在取出输送机上的水槽蜗壳中切片和洗涤蔬菜，其中水介质被收集在桶中并循环回来以在水槽中流动至覆盖切片机的操作部分的水平。 该装置可用于同时切片和冷却生蔬菜，其中热冷却油保持在系统中并再循环用于再加热。

公开(公告)号：US20010014362A1

公开(公告)日：2001-08-16

申请号：US09802631

申请日：2001-03-08

Applicant: van Melle USA, Inc.

Inventor： David E. Babiarz ,  Ronald T. Cappadocia ,  William E. Lundgren JR.

IPC: A23L001/212

CPC classification number: A23G3/2015 ,  A23G3/0242 ,  A23P20/20

Abstract: A food item and method of fabrication is disclosed wherein the food item is packaged in a manner promoting marketability. The food item includes a fruit-based strip having a predetermined length defined by a leading end and a trailing end. The strip is rolled around its leading end into a roll having multiple rotations with an outer layer in contact with an inner layer. Further, a region of the outer layer proximate to the trailing end is attached to the inner layer of the roll.

Abstract translation: 公开了一种食品和制造方法，其中以促进市场性的方式包装食品。 食品包括具有由前端和尾端限定的预定长度的水果条。 带材的前端卷绕成具有与内层接触的外层的具有多次旋转的辊。 此外，靠近后端的外层的区域附接到辊的内层。