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    METHOD FOR PREPARING PERSIMMON JAM BY USING PERSIMMON AND PRUNUS MUME, AND PACKAGING CONTAINER FOR LONG-TERM STORAGE AND CONVENIENT USE THEREOF
    1.
    发明申请
    METHOD FOR PREPARING PERSIMMON JAM BY USING PERSIMMON AND PRUNUS MUME, AND PACKAGING CONTAINER FOR LONG-TERM STORAGE AND CONVENIENT USE THEREOF 审中-公开
    通过使用PERSIMMON和PRUNUS MUME制备PERSIMMON JAM的方法，以及用于长期存储的包装容器及其易于使用的方法

    公开(公告)号：US20170035084A1

    公开(公告)日：2017-02-09

    申请号：US15302252

    申请日：2015-04-23

    申请人： Jin Hyun SON ,  Won Soo SHIN ,  Juepm Ja CHO

    发明人： Jin Hyun SON ,  Won Soo SHIN ,  Hyeon Ha CHO

    IPC分类号： A23L21/10 ,  B65D83/00 ,  B65D85/72 ,  A23L21/12 ,  B65B3/04

    摘要： A method for preparing persimmon jam by using a persimmon and Prunus mume, and a packaging container for the long-term storage and convenient use thereof. The method for preparing persimmon jam by using a persimmon and Prunus mume provides storability and the specific flavor and taste of persimmon jam by adding a functional material of Prunus mume to semi-dried persimmons so as to prepare the persimmon jam, and a packaging container provides the long-term storage and convenient use.

    摘要翻译： 通过使用柿子和杏仁制备柿子果酱的方法，以及用于长期储存和方便使用的包装容器。 使用柿子和杏仁制备柿子酱的方法通过向半干柿子中加入杏仁的功能材料来提供柿子的保存性和具体的味道和味道，以制备柿子果酱，并且包装容器提供 长期储存方便使用。

    Particulate fruit product and method of making the same
    2.
    发明授权
    Particulate fruit product and method of making the same 有权
    颗粒状水果制品及其制作方法

    公开(公告)号：US6113968A

    公开(公告)日：2000-09-05

    申请号：US316728

    申请日：1999-05-21

    申请人： Denis McGuire ,  Edward Richard de Haan ,  Robert Hodge Clark

    发明人： Denis McGuire ,  Edward Richard de Haan ,  Robert Hodge Clark

    IPC分类号： A23L21/12 ,  A23L29/231 ,  A23L29/256 ,  A23L1/06 ,  A23L1/05

    CPC分类号： A23L21/12 ,  A23L29/231 ,  A23L29/256

    摘要： A non-liquid particulate fruit product and method for its manufacture which has a natural fruit flavor and which can be formed in desired configurations and sizes is described. The fruit ingredient can be derived from such fruits as blueberries, blackberries, strawberries, raspberries, etc. There is added to the fruit product pectin, liquid glucose, sodium citrate and sugar (e.g. sucrose). These ingredients are combined in a certain sequence. The mixture is brought to a boiling point to boil off a portion of the water. At a later time in the boiling of the mixture, a large portion of the sucrose is added to lower the temperature. The mixture is fed through a heating unit to raise the temperature of small quantities in the mixture very rapidly. Acid is added, and then the mixture is form in the desired shape, such as being dispensed as droplets onto a conveyor belt, where the droplets form into the particulate fruit product.

    摘要翻译： 描述了具有天然水果风味并且可以以期望的构造和尺寸形成的非液体颗粒状水果产品及其制造方法。 果实成分可以从蓝莓，黑莓，草莓，覆盆子等果实中得到。水果产品果胶，液体葡萄糖，柠檬酸钠和糖（例如蔗糖）被加入。 这些成分以一定的顺序组合。 使混合物达到沸点以煮沸一部分水。 在稍后的混合物煮沸中，加入大部分蔗糖以降低温度。 将混合物通过加热单元进料，以非常快速地提高混合物中少量的温度。 加入酸，然后混合物形成所需的形状，例如作为液滴分配到传送带上，其中液滴形成颗粒状水果产品。

    Fruit spread and method of preparing same
    5.
    发明授权
    Fruit spread and method of preparing same 失效
    水果传播及其制备方法

    公开(公告)号：US5260083A

    公开(公告)日：1993-11-09

    申请号：US857254

    申请日：1992-03-25

    申请人： Charles H. Brain ,  Karen S. Gaither ,  David J. Muenz

    发明人： Charles H. Brain ,  Karen S. Gaither ,  David J. Muenz

    IPC分类号： A23L21/12 ,  A23L21/15 ,  A23L1/06

    CPC分类号： A23L21/15 ,  A23L21/12 ,  Y10S426/804

    摘要： An edible fruit spread in a form similar to a jelly or jam having improved texture and flavor characteristics and a decreased dissipation rate in the mouth during consumption is prepared by incorporating a pectin, starch, cellulose, carrageenan or protein based fat mimetic into a fruit spread recipe.

    摘要翻译： 通过将果胶，淀粉，纤维素，角叉菜胶或基于蛋白质的脂肪模拟物掺入果实蔓延物中制备具有类似于具有改善的质地和风味特性以及在消费期间口中消耗的降低速率的类似于果冻或果酱的形式的可食用水果 食谱。

    Thermo-irreversible edible gels of glucomannan and xanthan gums
    8.
    发明授权
    Thermo-irreversible edible gels of glucomannan and xanthan gums 失效
    葡萄糖甘露聚糖和黄原胶的热不可逆食用凝胶

    公开(公告)号：US4894250A

    公开(公告)日：1990-01-16

    申请号：US190581

    申请日：1988-05-05

    申请人： Gary D. Musson ,  Colin T. Prest

    发明人： Gary D. Musson ,  Colin T. Prest

    IPC分类号： A23L29/20 ,  A23L13/00 ,  A23L13/20 ,  A23L13/40 ,  A23L21/12 ,  A23L29/206 ,  A23L29/244 ,  A23L29/269 ,  B01J13/00

    CPC分类号： A23L13/422 ,  A23L21/12 ,  A23L29/244 ,  A23L29/27

    摘要： Thermo-irreversible aqueous gels are prepared by subjecting a gellable combination of xanthan gum and a glucomannan gum, preferably from the corms of an Amorphophallus species at a pH above 6 to a heat treatment under conditions of temperature and time to cause the gel to become thermo irreversible. The pH is preferably between 6 and 10 and more especially between 6 and 8. The preferred ratio of xanthan gum to glucomannan is in the range of from 5:95 to 95:5, more especially 1:10 to 10:1 and the preferred concentration of xanthan gum and glucomannan in the aqueous phase is 0.02% to 6%, more preferably 0.5 to 4%, by weight. The thermo irreversible gels of the invention, with the inclusion of food materials, such as minced meat, fruit and vegetables, simulate the texture of natural meat offals and other food structures.

    Stable precursor for making an edible gel, and method of making and using the same
    9.
    发明授权
    Stable precursor for making an edible gel, and method of making and using the same 失效
    用于制造可食用凝胶的稳定前体及其制备和使用方法

    公开(公告)号：US4096286A

    公开(公告)日：1978-06-20

    申请号：US791012

    申请日：1977-04-26

    申请人： Sakuichi Sakakibara ,  Ko Sugisawa ,  Yasushi Matsumura ,  Hidefumi Okamoto

    发明人： Sakuichi Sakakibara ,  Ko Sugisawa ,  Yasushi Matsumura ,  Hidefumi Okamoto

    IPC分类号： A23L29/20 ,  A23L21/12 ,  A23L29/231 ,  A23L1/04

    CPC分类号： A23L21/12 ,  A23L29/231

    摘要： A mixture of pectin, an edible mono- or disaccharide, an edible organic acid, an edible salt of an organic acid, and at least one further ingredient of the group consisting of fruit pulp, fruit juice, syrup, flavoring agents, coloring agents, and water, when sterilized and maintained under sterile conditions, has a long storage life and is quickly converted to an edible gel at ambient temperature by mixing with an edible source of calcium ions, such as milk. For a gel of pleasant taste and texture, the initial mixture should contain, per gram of pectin, 2.5 to 30 g of the saccharide, 0.15 to 0.75 g organic acid, 22.3 to 85 g water. It should further contain 1 g to 1.5 g of the organic acid salt per gram of the organic acid, and enough of the acid and salt to make the pH of the mixture 3.0 to 4.3. 25 to 40% of the carboxyl groups in the pectin are to be esterified with methanol.

    摘要翻译： 果胶，可食用单糖或二糖，可食用有机酸，有机酸的食用盐和至少一种由果肉，果汁，糖浆，调味剂，着色剂， 和水，当在无菌条件下灭菌并保持时，具有长的储存寿命，并且通过与可食用的钙离子源（例如牛奶）混合，在环境温度下快速转化为可食用的凝胶。 对于令人愉快的味道和质感的凝胶，初始混合物应含有每克果胶2.5至30克的糖，0.15至0.75克有机酸，22.3至85克水。 每克有机酸应进一步含有1g至1.5g有机酸盐，足够的酸和盐使混合物的pH为3.0至4.3。 果胶中25〜40％的羧基用甲醇酯化。