公开(公告)号：WO1994024876A1

公开(公告)日：1994-11-10

申请号：PCT/US1994003941

申请日：1994-04-11

Applicant: KELLOGG COMPANY

Inventor： KELLOGG COMPANY ,  GUZMAN, Miguel ,  SOUSA, George, Jr.

IPC: A23B07/08

CPC classification number: A23B7/08 ,  A23B7/022

Abstract: Softness retention characteristics of raisins are inmproved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28 % based on the weight of the raisins. The humectant is then infused into the raisins under vacuum conditions with occasional tumbling for a time efficient to enable the raisins to absorb the humectant to an amount of about 10-19 % by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20 %.

Abstract translation: 通过以葡萄干的重量为20-28％的比例，将葡萄干的纯食用多元醇保湿剂（优选甘油）施用于葡萄干的表面，从而提高了葡萄干的保湿性。 然后在真空条件下将保湿剂注入葡萄干中，偶尔翻滚一段时间，使葡萄干能够将湿润剂吸收至约10-19重量％的量。 然后将葡萄干从湿润剂溶液中取出，然后干燥至含水量为7-20％。

公开(公告)号：WO1994002033A1

公开(公告)日：1994-02-03

申请号：PCT/US1993006665

申请日：1993-07-15

Applicant: KELLOGG COMPANY

Inventor： KELLOGG COMPANY ,  HARTSON, Barton, L. ,  GUZMAN, Miguel ,  CAUCHI, Stephen

IPC: A23L01/212

CPC classification number: A23B7/08 ,  A23B7/0053 ,  A23B7/022 ,  A23L19/03

Abstract: Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28 % based on the weight of the raisins. The raisins and humectant are then tempered by immersing the raisins and humectant in additional humectant solution at a temperature of 90-100 F (32-44 C) for a time efficient to enable the raisins to absorb the humectant to an amount of about 10-19 % by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20 %.

Abstract translation: 葡萄干的柔软性保持特性通过以葡萄干的重量为20-28％的比例，以葡萄干的表面施用纯的可食用多元醇保湿剂，优选甘油来提高。 然后通过将葡萄干和湿润剂浸入温度为90-100°F（32-44℃）的另外的湿润剂溶液中，使葡萄干和湿润剂有效地使葡萄干吸收湿润剂达到约10- 19重量％。 然后将葡萄干从湿润剂溶液中取出，然后干燥至含水量为7-20％。

公开(公告)号：EP0707447A1

公开(公告)日：1996-04-24

申请号：EP94913399.0

申请日：1994-04-11

Applicant: KELLOGG COMPANY

Inventor： GUZMAN, Miguel ,  SOUSA, George, Jr.

IPC: A23L1 ,  A23B7

CPC classification number: A23B7/08 ,  A23B7/022

Abstract: Softness retention characteristics of raisins are inmproved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28 % based on the weight of the raisins. The humectant is then infused into the raisins under vacuum conditions with occasional tumbling for a time efficient to enable the raisins to absorb the humectant to an amount of about 10-19 % by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20 %.

公开(公告)号：EP0651616A1

公开(公告)日：1995-05-10

申请号：EP93917206.0

申请日：1993-07-15

Applicant: KELLOGG COMPANY

Inventor： HARTSON, Barton L. ,  GUZMAN, Miguel ,  CAUCHI, Stephen

IPC: A23B7 ,  A23L1

CPC classification number: A23B7/08 ,  A23B7/0053 ,  A23B7/022 ,  A23L19/03

Abstract: Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28 % based on the weight of the raisins. The raisins and humectant are then tempered by immersing the raisins and humectant in additional humectant solution at a temperature of 90-100 °F (32-44 °C) for a time efficient to enable the raisins to absorb the humectant to an amount of about 10-19 % by weight. The raisins are then removed from the humectant solution and thereafter dried to a moisture content of 7-20 %.