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    Fruit Sauce and Process for Making Same
    2.
    发明申请
    Fruit Sauce and Process for Making Same 有权

    公开(公告)号：US20210000150A1

    公开(公告)日：2021-01-07

    申请号：US16920507

    申请日：2020-07-03

    申请人： Nicholas Macrie

    发明人： Nicholas Macrie

    IPC分类号： A23L19/00 ,  A23L21/12 ,  A23L21/15 ,  A23L29/231 ,  A23L29/30

    摘要： A method for creating a fruit jelly food product having a viscous consistency, including weighing and proportioning initial ingredients, modulating the size, texture, or temperature of the initial ingredients, combining the initial ingredients into a fruit mixture and heating, adding a gelling agent to the fruit mixture to obtain a gel-enhanced mixture, adding citric acid and lemon juice to the gel-enhanced mixture to obtain a citrus-enhanced mixture and heating, allowing the citrus-enhanced mixture to achieve thermodynamic equilibrium, and confirming the pH of the citrus-enhanced mixture is less than or equal to about 3.6 and sugar content of about 25 degrees Brix.

    Jelly resembling the flesh of fruit and process for producing the same
    4.
    发明授权
    Jelly resembling the flesh of fruit and process for producing the same 失效
    果冻类似果实的果肉和生产过程的果冻

    公开(公告)号：US4943444A

    公开(公告)日：1990-07-24

    申请号：US287868

    申请日：1988-12-21

    申请人： Hisashi Nozaki ,  Seiya Sakurai

    发明人： Hisashi Nozaki ,  Seiya Sakurai

    IPC分类号： A23L21/10 ,  A23L21/15 ,  A23L29/244

    CPC分类号： A23L21/15 ,  A23L29/244

    摘要： A jelly having flavor and palatability that resemble those of the flesh of fruit, and a process for producing such jelly are disclosed. The jelly has a konjak flour or konjak mannan and fruit juice as main ingredients, and is produced by the steps of heating and cooling an alkaline konjak paste to prepare a konjak jelly, adding the juice of fruit to said konjak jelly, stirring the ingredients to form a mixture, freezing the mixture, and finally thawing the frozen mixture. This jelly has great economic utility, good keeping quality and is anticipated to fully satisfy the various taste preferences of the people of today who have a wide variety of likes and dislikes.

    摘要翻译： 披露了具有与水果肉类相似的风味和适口性的果冻，以及生产这种果冻的方法。 果冻具有魔芋粉或魔芋甘露聚糖和果汁作为主要成分，并且通过加热和冷却碱性魔芋膏以制备魔芋果冻的步骤制备，将果汁加入到魔芋果冻中，搅拌成分 形成混合物，冷冻混合物，最后解冻冷冻混合物。 这种果冻具有很好的经济实用性，良好的品质保证，预计将充分满足今天人们喜欢和不喜欢的各种口味。

    High fructose corn syrup jellies and method for manufacture thereof
    5.
    发明授权
    High fructose corn syrup jellies and method for manufacture thereof 失效
    高果糖玉米糖浆果冻及其制造方法

    公开(公告)号：US3892871A

    公开(公告)日：1975-07-01

    申请号：US44385574

    申请日：1974-02-19

    申请人： COOPER NED

    发明人： COOPER NED

    IPC分类号： A23L21/15 ,  A23L29/20 ,  A23L1/06

    CPC分类号： A23L21/15 ,  A23L29/20

    摘要： Edible flavored jellies, such as fruit jellies, are made from corn syrup which includes at least 15% of high fructose content corn syrup, flavor, preferably natural fruit flavor, gelling agent, preferably pectin or modified pectin, and acidifying agent, e.g., citric, phosphoric, malic, tartaric or other suitable acid or mixture of such acids. The jellies made may have sugar solids and flavor contents lower than ordinary jellies, with no loss of product quality. The finished product is stable, resistant to syneresis, even at low pH''s and is of improved appearance (glossier), spreadability and ''''mouth feel''''. It may be made more efficiently and at lower cost, compared to ordinary jelly making processes, by utilizing a short cook in an open kettle.

    摘要翻译： 食用果冻，如水果果冻，由玉米糖浆制成，包括至少15％的高果糖含量的玉米糖浆，风味，优选天然水果香料，胶凝剂，优选果胶或改性果胶，以及酸化剂，例如柠檬酸 ，磷酸，苹果酸，酒石酸或其它合适的酸或这些酸的混合物。 制成的果冻可能具有比普通果冻低的糖固体和风味含量，不会损失产品质量。 成品稳定，耐脱水，即使在低pH值下也具有改善的外观（光泽度），铺展性和“口感”。 与普通果冻制造工艺相比，可以通过在开放式水壶中使用短的烹饪来更有效地和更低成本地制造。