公开(公告)号：WO2005115179A3

公开(公告)日：2005-12-08

申请号：PCT/US2005/010966

申请日：2005-03-31

Applicant: CONAGRA GROCERY PRODUCTS COMPANY ,  SANDU, Constantine ,  TISHINSKI, Theodore, G. ,  MEZA, Luis, K. ,  SUCCAR, Jorge, K.

Inventor： SANDU, Constantine ,  TISHINSKI, Theodore, G. ,  MEZA, Luis, K. ,  SUCCAR, Jorge, K.

IPC: A47J37/00

Abstract: System for producing tomato paste and powder using both reverse osmosis and evaporation. A tomato juice is separated into a juice and a pulp component. The juice is clarified with a centrifuge (110) and/or micro-filter and processed with reverse osmosis to produce a pre-concentrated juice by removing a first portion of water. A second pulp component (110b) (and possibly a third pulp component) are produced during clarification. The pre-concentrated juice is provided to a multi-effect evaporator (162), which removes a second portion of water to form a concentrate. Thermal vapor recompression can be used to recycle steam that is used during evaporation. The concentrate is mixed with the pulp components to produce an intermediate paste, which is processed to produce a tomato paste. Tomato powder can also be produced.

公开(公告)号：WO2005115178A2

公开(公告)日：2005-12-08

申请号：PCT/US2005/010965

申请日：2005-03-31

Applicant: CONAGRA GROCERY PRODUCTS COMPANY ,  SAUNDU, Constantine ,  TISHINSKI, Theodore, G. ,  MEZA, Luis, K. ,  SUCCAR, Jorge, K.

Inventor： SAUNDU, Constantine ,  TISHINSKI, Theodore, G. ,  MEZA, Luis, K. ,  SUCCAR, Jorge, K.

IPC: A23P1/00

CPC classification number: A23L19/09 ,  A23L19/01

Abstract: Method for producing tomato paste and powder using both reverse osmosis and evaporation. A tomato juice is separated into a juice and a first pulp. The juice is clarified with a centrifuge and/or filter to produce a clarified juice and a second pulp component. The clarified juice is processed with reverse osmosis to produce a pre-concentrated juice by removing a first portion of water. The pre-concentrated juice is provided to a multi-effect evaporator, which removes a second portion of water to form a concentrate. Thermal vapor recompression can be used to recycle steam that is used during evaporation. The concentrate is mixed with the first pulp component or a pulp mixture to produce an intermediate paste, which is processed to produce a tomato paste by combining juice and pulp components. Tomato powder can also be produced.

Abstract translation: 使用反渗透和蒸发两者生产番茄酱和粉末的方法。 将番茄汁分成果汁和第一纸浆。 用离心机和/或过滤器澄清果汁以产生澄清的果汁和第二纸浆组分。 澄清的汁液通过反渗透处理，通过除去第一部分水来产生预浓缩汁。 将预浓缩果汁提供给多效蒸发器，其除去第二部分水以形成浓缩物。 热蒸汽再压缩可用于回收蒸发过程中使用的蒸汽。 将浓缩物与第一纸浆组分或纸浆混合物混合以产生中间浆料，其通过组合果汁和纸浆组分而被加工以生产番茄酱。 番茄粉也可以生产。

公开(公告)号：WO2004039164B1

公开(公告)日：2004-09-16

申请号：PCT/US0329311

申请日：2003-09-17

Applicant: CONAGRA GROCERY PROD CO ,  KONANAYAKAM MAIYURAN ,  JONES RICHARD W JR ,  SUCCAR JORGE K

Inventor： KONANAYAKAM MAIYURAN ,  JONES RICHARD W JR ,  SUCCAR JORGE K

IPC: A23L13/60 ,  A22C11/00

CPC classification number: A23L13/65

Abstract: A method and system for producing a casingless sausage product. An emulsion, such as a meat emulsion, is heated by a first heating element, such as conductive element, such as a heat exchanger or a direct heating element, from a first temperature to an initial heating temperature. The initial heating forms a warm emulsion. After the first heating stage, the warmed emulsion is heated again during a second stage with a second heating element from the initial heating temperature to a higher, second heating temperature. Other numbers of heating elements can be utilized as necessary. The second heating element can be a rapid heating element, such as a microwave or radio frequency (RF). The second heating produces a casingless sausage. The casingless sausage is subsequently cooled or chilled to produce the casingless sausage product. The product can be cut to a length and packaged in a container or can.

Abstract translation: 一种生产无套管香肠产品的方法和系统。 通过第一加热元件（例如导热元件，如热交换器或直接加热元件）将乳液（例如肉糜）从第一温度加热至初始加热温度。 初始加热形成温热的乳液。 在第一加热阶段之后，将加热的乳液在第二阶段期间再次加热，使第二加热元件从初始加热温度升高至较高的第二加热温度。 必要时可以使用其他数量的加热元件。 第二加热元件可以是快速加热元件，例如微波或射频（RF）。 第二次加热产生无肠的香肠。 随后将无套管香肠冷却或冷冻以生产无套管香肠产品。 产品可以切成一定长度并包装在容器或罐头中。

公开(公告)号：WO2006127186A1

公开(公告)日：2006-11-30

申请号：PCT/US2006/014899

申请日：2006-04-20

Applicant: CONAGRA GROCERY PRODUCTS COMPANY ,  SUCCAR, Jorge, K. ,  TAVILL, Gail, M. ,  BENNETT, James, A.

Inventor： SUCCAR, Jorge, K. ,  TAVILL, Gail, M. ,  BENNETT, James, A.

IPC: A21D10/02 ,  B65D30/22 ,  B65D25/08 ,  B65D75/58 ,  B65D81/34 ,  B65D77/20 ,  B65D85/00 ,  B65D81/26

CPC classification number: B65D81/3272 ,  A23L23/00 ,  A23V2002/00 ,  B65D81/3227 ,  B65D81/3261 ,  A23V2200/08

Abstract: A flexible package for a liquid-based food item and a packaged liquid-based food item, such as a soup. A flexible package or pouch includes an outer member or pouch and an inner dividing member or pouch that is disposed or positioned inside the outer member to define inner and outer cavities. A liquid, such as water or broth, and one or more seasonings are placed in the inner cavity. Particulates, such as meat and vegetable particulates and, if necessary, water, are placed in the outer cavity. Seasonings are separated from particulates, and the seasoning does not diffuse into the particulates. Thus, the tastes of the individual ingredients are maintained. A sealing member extends across a tops of the inner and outer members to close the package. When the sealing member is removed to open the package, the water or broth with the seasoning, and the particulates and any water can be poured from their respective cavities in a single motion. By reducing or eliminating diffusion of seasonings into particulates, reduced quantities of salt and other seasonings can be added to processed soup products and allows salt and other seasonings to be added just prior to cooking, providing more natural flavor. Separating broth and particulates within a container can also reduce sterilization times.

Abstract translation: 用于液体食品和包装液体食品（例如汤）的柔性包装。 柔性包装袋包括外部构件或小袋以及设置或定位在外部构件内部以限定内部和外部空腔的内部分隔构件或小袋。 液体如水或肉汤，以及一种或多种调味料被放置在内腔中。 颗粒如肉和蔬菜颗粒以及必要时的水被放置在外腔中。 调味料与颗粒分离，调味料不会扩散到颗粒中。 因此，维持各种成分的口味。 密封件延伸穿过内部和外部构件的顶部以封闭包装。 当密封构件被移除以打开包装时，具有调味料的水或肉汤以及颗粒物和任何水可以从其相应的空腔中单次浇注。 通过减少或消除调味料扩散成颗粒物，减少量的盐和其他调味料可加入加工的汤制品，并允许在烹饪之前加入盐和其他调味料，从而提供更多的天然风味。 在容器内分离肉汤和颗粒也可以减少灭菌时间。

公开(公告)号：WO03024243B1

公开(公告)日：2003-12-18

申请号：PCT/US0229606

申请日：2002-09-19

Applicant: CONAGRA GROCERY PROD CO ,  SUCCAR JORGE K ,  TISHINSKI THEODORE G

Inventor： SUCCAR JORGE K ,  TISHINSKI THEODORE G

IPC: A23L1/211 ,  A23L1/212 ,  A23N1/00

CPC classification number: A23L19/09 ,  A23L11/31

Abstract: An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions - a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are recombined to produce a tomato paste having improved color, texture, flavor and nutrition.

Abstract translation: 一种改进的加工方法和系统，用于生产受粘度影响的番茄酱等食品。 番茄加工成番茄汁。 将果汁提供给将果汁分离或分馏成两部分的滗析器 - 更厚，更粘稠的滤饼部分和更薄，更粘稠的血清部分。 使用诸如薄膜或果汁蒸发器的蒸发器除去一部分水来浓缩血清部分。 如果需要，可以用干燥器浓缩蛋糕部分。 重新组合血清和蛋糕部分以产生具有改善的颜色，质地，风味和营养的番茄酱。

公开(公告)号：WO2005115179A2

公开(公告)日：2005-12-08

申请号：PCT/US2005010966

申请日：2005-03-31

Applicant: CONAGRA GROCERY PROD CO ,  SANDU CONSTANTINE ,  TISHINSKI THEODORE G ,  MEZA LUIS K ,  SUCCAR JORGE K

Inventor： SANDU CONSTANTINE ,  TISHINSKI THEODORE G ,  MEZA LUIS K ,  SUCCAR JORGE K

IPC: A23L1/212 ,  A23L2/02 ,  A23P1/00

CPC classification number: A23L2/02 ,  A23L19/01 ,  A23L19/09

Abstract: System for producing tomato paste and powder using both reverse osmosis and evaporation. A tomato juice is separated into a juice and a pulp component. The juice is clarified with a centrifuge and/or micro-filter and processed with reverse osmosis to produce a pre-concentrated juice by removing a first portion of water. A second pulp component (and possibly a third pulp component) are produced during clarification. The pre-concentrated juice is provided to a multi-effect evaporator, which removes a second portion of water to form a concentrate. Thermal vapor recompression can be used to recycle steam that is used during evaporation. The concentrate is mixed with the pulp components to produce an intermediate paste, which is processed to produce a tomato paste. Tomato powder can also be produced.

Abstract translation: 使用反渗透和蒸发方法生产番茄酱和粉末的系统。 将番茄汁分成果汁和纸浆成分。 用离心机和/或微滤器澄清果汁，并用反渗透处理，通过除去第一部分水来产生预浓缩汁。 在澄清期间产生第二纸浆成分（以及可能的第三纸浆成分）。 将预浓缩果汁提供给多效蒸发器，其除去第二部分水以形成浓缩物。 热蒸汽再压缩可用于回收蒸发过程中使用的蒸汽。 将浓缩物与纸浆组分混合以产生中间体糊料，其经处理以产生番茄酱。 番茄粉也可以生产。

公开(公告)号：WO2006127189A3

公开(公告)日：2007-12-06

申请号：PCT/US2006014907

申请日：2006-04-20

Applicant: CONAGRA FOODS INC ,  SUCCAR JORGE K ,  TAVILL GAIL M ,  FOLTA KIM M ,  BENNETT JAMES A

Inventor： SUCCAR JORGE K ,  TAVILL GAIL M ,  FOLTA KIM M ,  BENNETT JAMES A

IPC: A21D10/02 ,  B65D5/50 ,  B65D85/00

CPC classification number: B65D81/3272 ,  A23L23/00 ,  A23V2002/00 ,  B65D81/3227 ,  B65D81/3261 ,  A23V2200/08

Abstract: A container for a liquid-based food item and a packaged liquid-based food item, such as a soup. A container includes an outer member and an inner dividing member that is positioned inside the outer member to define inner and outer cavities. A liquid, such as water or broth, and one or more seasonings are placed in the inner cavity. Particulates, such as meat and vegetable particulates and, if necessary, water, are placed in the outer cavity. Seasonings are separated from particulates, and the seasoning does not diffuse into the particulates. Thus, the tastes of the individual ingredients are maintained. A sealing member extends across a tops of the inner and outer members to close the package. When the sealing member is removed to open the package, the water or broth with the seasoning, and the particulates and any water can be poured from their respective cavities in a single motion. By reducing or eliminating diffusion of seasonings into particulates, reduced quantities of salt and other seasonings can be added to processed soup products and allows salt and other seasonings to be added just prior to cooking, providing more natural flavor. Separating broth and particulates within a container can also reduce sterilization times.

Abstract translation: 用于液体食品的容器和诸如汤的包装液体食品。 容器包括外部构件和内部分隔构件，其位于外部构件内部以限定内部空腔和外部空腔。 将液体如水或肉汤，以及一种或多种调味料置于内腔中。 颗粒如肉和蔬菜颗粒以及必要时的水被放置在外腔中。 调味料与颗粒分离，调味料不会扩散到颗粒中。 因此，保持各种成分的口味。 密封件延伸穿过内部件和外部部件的顶部以封闭包装。 当密封构件被移除以打开包装时，具有调味料的水或肉汤以及颗粒和任何水可以从其各自的空腔以单次运动注入。 通过减少或消除调味料扩散成颗粒物，可以加工少量的盐和其他调味料加工成汤制品，并允许在烹饪之前加入盐和其他调味料，从而提供更自然的风味。 在容器内分离肉汤和颗粒也可以减少灭菌时间。

公开(公告)号：WO2006116033A8

公开(公告)日：2007-11-01

申请号：PCT/US2006015012

申请日：2006-04-20

Applicant: CONAGRA GROCERY PROD CO ,  SUCCAR JORGE K ,  BRANDA CHRISTOPHER M ,  BELLESON JAMES W

Inventor： SUCCAR JORGE K ,  BRANDA CHRISTOPHER M ,  BELLESON JAMES W

IPC: C08G59/42

CPC classification number: A23L23/00 ,  A23L7/109 ,  A23L19/09 ,  A23P30/20

Abstract: A method for producing tomato sauce and food items including a tomato sauce, and the products produced thereby. A tomato sauce is produced by mixing a paste and other necessary ingredients. The paste mixture is extruded cold, forming a plurality of cold paste mixture portions, which are placed in a container. Heated water is added to the container. The heated water convectively heats the paste mixture portions, thereby forming a sauce. The container can also include a pasta item, such as ravioli so that the resulting sauce is applied to the ravioli.

Abstract translation: 一种生产番茄酱和包括番茄酱的食品的方法，以及由此生产的产品。 番茄酱是通过混合糊剂和其他必需成分而制成的。 将糊料混合物冷挤压，形成多个冷糊料混合物部分，将其放置在容器中。 加热的水被添加到容器中。 加热的水对流加热糊混合物部分，从而形成酱。 容器还可以包括面食物品，例如馄饨，以便将所得的酱汁应用于馄饨。

公开(公告)号：WO2005115178A3

公开(公告)日：2006-11-16

申请号：PCT/US2005010965

申请日：2005-03-31

Applicant: CONAGRA GROCERY PROD CO ,  SAUNDU CONSTANTINE ,  TISHINSKI THEODORE G ,  MEZA LUIS K ,  SUCCAR JORGE K

Inventor： SAUNDU CONSTANTINE ,  TISHINSKI THEODORE G ,  MEZA LUIS K ,  SUCCAR JORGE K

IPC: A23L1/212 ,  A23P1/00

CPC classification number: A23L19/09 ,  A23L19/01

Abstract: Method for producing tomato paste and powder using both reverse osmosis and evaporation. A tomato juice is separated into a juice and a first pulp. The juice is clarified with a centrifuge and/or filter to produce a clarified juice and a second pulp component. The clarified juice is processed with reverse osmosis to produce a pre-concentrated juice by removing a first portion of water. The pre-concentrated juice is provided to a multi-effect evaporator, which removes a second portion of water to form a concentrate. Thermal vapor recompression can be used to recycle steam that is used during evaporation. The concentrate is mixed with the first pulp component or a pulp mixture to produce an intermediate paste, which is processed to produce a tomato paste by combining juice and pulp components. Tomato powder can also be produced.

Abstract translation: 使用反渗透和蒸发两者生产番茄酱和粉末的方法。 将番茄汁分成果汁和第一纸浆。 用离心机和/或过滤器澄清果汁以产生澄清的果汁和第二纸浆组分。 澄清的汁液通过反渗透处理，通过除去第一部分水来产生预浓缩汁。 将预浓缩果汁提供给多效蒸发器，其除去第二部分水以形成浓缩物。 热蒸汽再压缩可用于回收蒸发过程中使用的蒸汽。 将浓缩物与第一纸浆组分或纸浆混合物混合以产生中间浆料，其通过组合果汁和纸浆组分而被加工以生产番茄酱。 番茄粉也可以生产。

公开(公告)号：WO2004039164A2

公开(公告)日：2004-05-13

申请号：PCT/US0329311

申请日：2003-09-17

Applicant: CONAGRA GROCERY PROD CO ,  KONANAYAKAM MAIYURAN ,  JONES RICHARD W JR ,  SUCCAR JORGE K

Inventor： KONANAYAKAM MAIYURAN ,  JONES RICHARD W JR ,  SUCCAR JORGE K

IPC: A23L13/60 ,  A22C11/00

CPC classification number: A23L13/65

Abstract: A method and system for producing a casingless sausage product. An emulsion, such as a meat emulsion, is heated by a first heating element, such as conductive element, such as a heat exchanger or a direct heating element, from a first temperature to an initial heating temperature. The initial heating forms a warm emulsion. After the first heating stage, the warmed emulsion is heated again during a second stage with a second heating element from the initial heating temperature to a higher, second heating temperature. Other numbers of heating elements can be utilized as necessary. The second heating element can be a rapid heating element, such as a microwave or radio frequency (RF). The second heating produces a casingless sausage. The casingless sausage is subsequently cooled or chilled to produce the casingless sausage product. The product can be cut to a length and packaged in a container or can.