公开(公告)号：WO2008101101A2

公开(公告)日：2008-08-21

申请号：PCT/US2008/053993

申请日：2008-02-14

Applicant: KELLOGG COMPANY ,  PERDON, Alicia, A. ,  BAUMAN, Michael, N.

Inventor： PERDON, Alicia, A. ,  BAUMAN, Michael, N.

IPC: A23B7/08 ,  A23B7/02 ,  A23B7/153 ,  A23B7/154

CPC classification number: A23B7/08 ,  A23B7/02 ,  A23L19/03 ,  A23L27/37 ,  A23V2002/00 ,  A23V2250/264

Abstract: A method of producing a raisin from a grape is disclosed herein. The method includes the step of diffusing a portion of natural sugar out of a grape. The grape has an outer skin enclosing pulp and liquid. The natural sugar is diffused to reduce a sweetness of the grape from an original level of sweetness. The method includes the step of infusing an alternative sweetener into the grape after the diffusing step. The amount of artificial sweetener infused by the grape substantially compensates for the loss of sweetness associated with the portion of natural sugar that was diffused out the grape during said diffusing step. The method includes the step of dehydrating the grape to produce a raisin having a sweetness defined by the combination of natural sugar and alternative sweetener.

Abstract translation: 本文公开了从葡萄中生产葡萄干的方法。 该方法包括将一部分天然糖从葡萄中扩散出来的步骤。 葡萄具有包裹纸浆和液体的外皮。 天然糖被扩散以从原来的甜度降低葡萄的甜度。 该方法包括在扩散步骤之后将替代甜味剂注入葡萄中的步骤。 由葡萄灌输的人造甜味剂的量大大补偿了在所述扩散步骤期间与葡萄分散出来的部分天然糖相关的甜味的丧失。 该方法包括使葡萄脱水以产生由天然糖和替代甜味剂组合定义的甜度的葡萄干。

公开(公告)号：WO1996039866A1

公开(公告)日：1996-12-19

申请号：PCT/US1996008452

申请日：1996-06-03

Applicant: KELLOGG COMPANY

Inventor： KELLOGG COMPANY ,  BRESLIN, James, C. ,  PERDON, Alicia, A. ,  HOLDER, James, B. ,  KALCHIK, Stephen, J. ,  LONGMAN, Jerald, L.

IPC: A23L01/18

CPC classification number: A23B9/14 ,  A23G3/26 ,  A23L7/122 ,  A23L7/191 ,  A23L27/72 ,  A23P20/15 ,  A23P20/18

Abstract: Disclosed is a process and apparatus for producing a topical coating on a food product. The topical coating may be a sweetener wherein a superheated pressurized solution of the sweetener is sprayed on a heated food product to form a coating thereon. The topical coating may also contain a flavoring.

Abstract translation: 公开了一种用于在食品上生产局部涂层的方法和设备。 局部涂层可以是甜味剂，其中将甜味剂的过热加压溶液喷涂在加热的食品上以在其上形成涂层。 局部涂层还可以含有调味剂。

公开(公告)号：WO1995026637A1

公开(公告)日：1995-10-12

申请号：PCT/US1995004192

申请日：1995-04-03

Applicant: KELLOGG COMPANY

Inventor： KELLOGG COMPANY ,  BRESLIN, James, C. ,  PERDON, Alicia, A. ,  HOLDER, James, B. ,  KALCHIK, Stephen, J. ,  LONGMAN, Jerald, L.

IPC: A23B09/14

CPC classification number: A23B9/14 ,  A23G3/26 ,  A23L7/122 ,  A23L7/191 ,  A23L27/72 ,  A23P20/15 ,  A23P20/18

Abstract: Disclosed is a process for producing a sweetener coating on a food product. A superheated pressurized solution of the sweetener is sprayed on a heated food product to form a coating thereon.

Abstract translation: 公开了一种在食品上生产甜味剂涂层的方法。 将甜味剂的过热加压溶液喷射在加热的食品上以在其上形成涂层。

公开(公告)号：EP0852466A1

公开(公告)日：1998-07-15

申请号：EP96917944.0

申请日：1996-06-03

Applicant: KELLOGG COMPANY

Inventor： BRESLIN, James, C. ,  PERDON, Alicia, A. ,  HOLDER, James, B. ,  KALCHIK, Stephen, J. ,  LONGMAN, Jerald, L.

IPC: A23G3 ,  A23B9 ,  A23L1 ,  A23P1

CPC classification number: A23B9/14 ,  A23G3/26 ,  A23L7/122 ,  A23L7/191 ,  A23L27/72 ,  A23P20/15 ,  A23P20/18

Abstract: Disclosed is a process and apparatus for producing a topical coating on a food product. The topical coating may be a sweetener wherein a superheated pressurized solution of the sweetener is sprayed on a heated food product to form a coating thereon. The topical coating may also contain a flavoring.

Abstract translation: 公开了一种用于在食品上生产局部涂层的方法和设备。 局部涂层可以是甜味剂，其中将甜味剂的过热加压溶液喷涂在加热的食品上以在其上形成涂层。 局部涂层还可以含有调味剂。

公开(公告)号：EP2111115A2

公开(公告)日：2009-10-28

申请号：EP08729888.1

申请日：2008-02-14

Applicant: Kellogg Company

Inventor： PERDON, Alicia, A. ,  BAUMAN, Michael, N.

IPC: A23B7/08 ,  A23B7/02 ,  A23B7/153 ,  A23B7/154

CPC classification number: A23B7/08 ,  A23B7/02 ,  A23L19/03 ,  A23L27/37 ,  A23V2002/00 ,  A23V2250/264

Abstract: A method of producing a raisin from a grape is disclosed herein. The method includes the step of diffusing a portion of natural sugar out of a grape. The grape has an outer skin enclosing pulp and liquid. The natural sugar is diffused to reduce a sweetness of the grape from an original level of sweetness. The method includes the step of infusing an alternative sweetener into the grape after the diffusing step. The amount of artificial sweetener infused by the grape substantially compensates for the loss of sweetness associated with the portion of natural sugar that was diffused out the grape during said diffusing step. The method includes the step of dehydrating the grape to produce a raisin having a sweetness defined by the combination of natural sugar and alternative sweetener.