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    Acidification and Preservation of Food Products
    1.
    发明申请
    Acidification and Preservation of Food Products 审中-公开
    食品的酸化和保存

    公开(公告)号：US20120003371A1

    公开(公告)日：2012-01-05

    申请号：US12826731

    申请日：2010-06-30

    Applicant: Athula Ekanayake ,  Jeffrey John Kester

    Inventor： Athula Ekanayake ,  Jeffrey John Kester

    IPC: A23L3/34

    CPC classification number: A23B7/10 ,  A23B7/14 ,  A23L3/3526 ,  A23V2002/00 ,  Y02A40/943 ,  A23V2250/042 ,  A23V2250/04 ,  A23V2200/10

    Abstract: A process for acidifying and preserving a food product. The process can include providing a food product having an initial pH, acidifying the food product to a final pH to produce an acidified food product, treating the acidified food product with a preservative composition comprising a moisture sensitive isothiocyanate compound, wherein the acidifying and treating produce an acidified and preserved food product.

    Abstract translation: 一种酸化和保存食品的方法。 该方法可以包括提供具有初始pH的食品，将食品酸化至最终pH以产生酸化的食品，用包含湿敏性异硫氰酸酯化合物的防腐剂组合物处理酸化的食品，其中酸化和处理产物 酸化和保存的食品。

    Acidification of Food Products
    2.
    发明申请
    Acidification of Food Products 审中-公开
    食品酸化

    公开(公告)号：US20120003369A1

    公开(公告)日：2012-01-05

    申请号：US12826728

    申请日：2010-06-30

    Applicant: Athula Ekanayake ,  Jeffrey John Kester

    Inventor： Athula Ekanayake ,  Jeffrey John Kester

    IPC: A23L3/34

    CPC classification number: A23B7/10 ,  A23L3/3508 ,  A23V2002/00 ,  A23V2250/042 ,  A23V2250/04 ,  A23V2200/10

    Abstract: A process for acidifying a food product. The process can include providing a food product having an initial pH, adding a first acid to the food product so as to adjust the initial pH of the food product to an intermediate pH of the food product, adding a second acid to the food product so as to adjust the intermediate pH of the food product to a final pH of the food product, wherein an acidified food product having the final p is produced.

    Abstract translation: 一种酸化食品的方法。 该方法可以包括提供具有初始pH的食品，向食品中加入第一种酸，以便将食品的初始pH调节至食品的中间pH，向食品中加入第二种酸 以便将食品的中间pH调节至食品的最终pH，其中产生具有最终p的酸化食品。

    Process for preparing improved oven-finished french fries
    4.
    发明授权
    Process for preparing improved oven-finished french fries 失效
    制作改良烤箱炸薯条的方法

    公开(公告)号：US5997938A

    公开(公告)日：1999-12-07

    申请号：US967289

    申请日：1997-11-07

    Applicant: Kyle McLennan Taylor ,  Jeffrey John Kester ,  Joseph James Elsen ,  Patrick Joseph Corrigan ,  David Thomas Biedermann ,  Alyce Johnson Papa

    Inventor： Kyle McLennan Taylor ,  Jeffrey John Kester ,  Joseph James Elsen ,  Patrick Joseph Corrigan ,  David Thomas Biedermann ,  Alyce Johnson Papa

    IPC: A23L1/00 ,  A23L1/217

    CPC classification number: A23L19/18 ,  A23P20/11

    Abstract: The present invention provides a process for quickly oven finishing (baking) oil-enrobed prebake fries in as litle as 0.75 minute at a temperature of from about 325.degree. F. (162.degree. C.) to about 800.degree. F. (426.degree. C.) to provide oven-finished French fries that have virtually the same taste and characteristics as deep fat fried finished French fries. The oven-finished shoestring French fries of this invention are characterized as having: a bulk moisture of from about 32% to about 46%; a total fat content of from about 12% to about 25%; and a French Fry Texture Value of at least about 200. Preferably the fries have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of from about 55% to about 80%.

    Abstract translation: 本发明提供了一种在约325°F（162℃）至约800°F（426℃）的温度下快速烘烤（烘烤）含油预烘烤薯条0.75分钟的方法 ）提供烘烤完成的炸薯条，具有与油炸油炸完成的炸薯条相同的味道和特征。 本发明的烘烤完成的炸薯条的特征在于具有约32％至约46％的体积水分; 总脂肪含量为约12％至约25％; 和至少约200的法国炸薯条纹理值。优选薯条具有小于约0.55的表面水分活度（Aw）和约55％至约80％的内部水分含量。

    Method for extracting juice from plant material containing terpene glycosides and compositions containing the same
    5.
    发明授权
    Method for extracting juice from plant material containing terpene glycosides and compositions containing the same 失效
    从含有萜糖苷的植物材料中提取果汁的方法及含有其的组合物的方法

    公开(公告)号：US08449933B2

    公开(公告)日：2013-05-28

    申请号：US10881341

    申请日：2004-06-30

    Applicant: Athula Ekanayake ,  Jeffrey John Kester ,  Jianjun Justin Li

    Inventor： Athula Ekanayake ,  Jeffrey John Kester ,  Jianjun Justin Li

    IPC: A23L1/28

    CPC classification number: A21D2/36 ,  A23L2/60 ,  A23L27/36

    Abstract: Processes for extracting juice from plant material containing terpene glycosides comprising the steps of crushing a plant material comprising terpene glycosides, blanching the crushed plant material in acidified water to obtain a puree, the puree comprising a juice extract and a plant solids residue, separating the juice extract from the plant solids residue, mixing enzymes with the juice extract, and separating the juice extract to obtain a sweet juice.

    Abstract translation: 从含有萜糖苷的植物材料中提取果汁的方法，包括以下步骤：将含有萜烯糖苷的植物材料粉碎，在酸化的水中漂洗破碎的植物材料，得到一种泥浆，该泥浆包含果汁提取物和植物固体残渣， 从植物固体残渣中萃取，将酶与果汁提取物混合，分离出果汁提取物，得到甜汁。

    Forced air convection oven process for finishing french fries
    8.
    发明授权
    Forced air convection oven process for finishing french fries 失效
    用于整理炸薯条的强制空气对流烤箱工艺

    公开(公告)号：US6013296A

    公开(公告)日：2000-01-11

    申请号：US967291

    申请日：1997-11-07

    Applicant: Jeffrey John Kester ,  Joseph James Elsen ,  Herbert Thomas Young ,  Patrick Joseph Corrigan ,  David Thomas Biedermann ,  Alyce Johnson Papa

    Inventor： Jeffrey John Kester ,  Joseph James Elsen ,  Herbert Thomas Young ,  Patrick Joseph Corrigan ,  David Thomas Biedermann ,  Alyce Johnson Papa

    IPC: A23L5/10 ,  A23L19/12 ,  A23L19/18 ,  A23L1/217

    CPC classification number: A23L19/18

    Abstract: The present invention relates to a process for making superior quality oven-finished French fries. i.e., French fried potato strips, by baking prebake par-fries in a forced air convection oven or impingement oven for about 0.5 to about 10 minutes at 325.degree. F. (162.8.degree. C.) to about 600.degree. F. (315.6.degree.) at an air velocity of from about 500 to about 10,000 feet per minute. After baking, the fries are optionally coated with oil. The oven-finished French fries of this invention are like deep fat fried French fries, which are superior in quality compared to the state of the art oven-finished French fries. The oven-finished French fries (shoestring-cut) made by the process of this invention have a bulk moisture of from about 32% to about 46%; a total fat content of from about 12% to about 25%; and a French Fry Texture Value of at least about 200. Preferably the fries have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of from about 55% to about 80%.

    Abstract translation: 本发明涉及一种制造优质烤箱炸薯条的方法。 即法国油炸马铃薯条，通过在强制空气对流烘箱或冲击烘箱中将预烘烤炸薯条在325°F（162.8℃）至约600°F（315.6°）烘烤约0.5至约10分钟， 空气速度为约500至约10,000英尺/分钟。 烘烤后，炸薯条可任选地涂覆油。 本发明的烤箱炸薯条就像油炸炸薯条一样，其质量优于现有烤炉炸薯条。 通过本发明方法制成的烤箱炸薯条（切碎）具有约32％至约46％的体积水分; 总脂肪含量为约12％至约25％; 和至少约200的法国炸薯条纹理值。优选薯条具有小于约0.55的表面水分活度（Aw）和约55％至约80％的内部水分含量。

    Process of extracting isothiocyanates
    9.
    发明授权
    Process of extracting isothiocyanates 失效
    提取异硫氰酸酯的方法

    公开(公告)号：US08697150B2

    公开(公告)日：2014-04-15

    申请号：US12750999

    申请日：2010-03-31

    Applicant: Athula Ekanayake ,  Scott Alan Vandiest ,  Jeffrey John Kester ,  Paul Henry Zoutendam ,  Jairus R. D. David

    Inventor： Athula Ekanayake ,  Scott Alan Vandiest ,  Jeffrey John Kester ,  Paul Henry Zoutendam ,  Jairus R. D. David

    IPC: A61K36/31 ,  A01N65/00

    CPC classification number: A61K36/31 ,  C12P11/00 ,  C12P13/00 ,  C12Y302/01147

    Abstract: A process for producing an essential oil. The essential oil can be white mustard essential oil. The white mustard essential oil can include a moisture sensitive isothiocyanate compound. The moisture sensitive isothiocyanate compound can be 4-HBITC. The essential oil can be produced from mustard seed, which can comprise a precursor sinalbin and myrosinase enzyme. The mustard seed can be reduced into a powder. Activation of the myrosinase enzyme by using a water solvent and a promoter to form a slurry can be performed, wherein the myrosinase enzyme catalyzes the production of an essential oil comprising an isothiocyanate from the sinalbin precursor.

    Abstract translation: 一种生产精油的方法。 精油可以是芥末精油。 白芥精油可以包括湿敏性异硫氰酸酯化合物。 水分敏感的异硫氰酸酯化合物可以是4-HBITC。 精油可以由芥子籽生产，其可以包含前体锡胺素和黑芥子酶。 芥菜籽可以还原成粉末。 可以进行使用水溶剂和促进剂来形成浆液来激活黑芥子酶，其中所述黑芥子酶催化从所述西宁酯前体产生包含异硫氰酸酯的精油。

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