# US 8,784,923 B2 · Raw materials, methods and fruits and vegetables pertaining to sugar content improvement, sugar component adjustment, and tastes adjustment

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- Number: US 8,784,923 B2
- Document ID: US8784923B2
- Status: Granted
- Kind: B2
- Application number: 13/059,166
- Filed: 2009-08-18
- Published: 2011-07-07
- Granted: 2014-07-22
- Earliest claimed: 2008-08-19
- Applicants: Minoru Kanno
- Inventors: Minoru Kanno
- Web page: https://patentgrep.com/patent/US8784923B2

## CPC

- A23B 7/16: Coating with a protective layer; Compositions or apparatus therefor (A23B7/08 takes precedence)
- A23B 7/154: Organic compounds; Microorganisms; Enzymes
- A23L 19/03: {consisting of whole pieces or fragments without mashing the original pieces}
- A23L 27/88: {Taste or flavour enhancing agents}
- A23N 15/00: Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs {(treatment of coffee, other than drying or roasting A23F; treatment of cocoa A23G1/02)}
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23N: MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS (machines for cutting straw or fodder A01F29/00; disintegrating, e.g. shredding, B02C; severing, e.g. cutting, splitting, slicing B26B, B26D)

## Abstract

The present invention provides a sugar content-improving material that can prevent oxidative damage of fruits and vegetables after harvesting as well as can improve the sugar content, a method for improving the sugar content of fruits or vegetables, fruits or vegetables having an improved sugar content, a sugar component-adjusting material, a method for adjusting a sugar component of fruits and vegetables, fruits or vegetables having an adjusted sugar component, a taste-adjusting material, a method for adjusting the taste of fruits or vegetables, and fruits or vegetables having adjusted taste. The sugar content-improving material includes a breathable, permeable and flexible sheet containing proanthocyanidin and trehalose. The proanthocyanidin is contained in the sheet in a proportion of 250 to 300 mg/m2. The trehalose is contained in the sheet in a proportion of 5 g/m2.

## Claims

### Claim 1

A method for improving a sugar content of a fruit or a vegetable, which comprises wrapping the fruit or the vegetable in a sugar content-improving material that comprises a breathable sheet containing proanthocyanidin and trehalose, wherein the proanthocyanidin is contained in the sheet in aproportion of 250 to 300 mg/m2 and the trehalose is contained in the sheet in a proportion of 5 g/m2.

### Claim 2 (depends on 1)

The method according to claim 1, wherein the method achieves delay in a progression of decay of the fruit or vegetable wrapped in the sugar content-improving material.

### Claim 3

A method for adjusting a sugar component of a fruit or a vegetable, which comprises wrapping the fruit or the vegetable in a sugar component-adjusting material that comprises a breathable sheet containing proanthocyanidin and trehalose, wherein the proanthocyanidin is contained in the sheet in a proportion of 250 to 300 mg/m2 and the trehalose is contained in the sheet in a proportion of 5 g/m2.

### Claim 4 (depends on 3)

The method according to claim 3, wherein the method achieves delay in a progression of decay of the fruit or vegetable wrapped in the sugar component-adjusting material.

### Claim 5

A fruit or a vegetable wrapped in a breathable sheet containing proanthocyanidin and trehalose, wherein the proanthocyanidin is contained in the sheet in a proportion of 250 to 300 mg/m2 and the trehalose is contained in the sheet in a proportion of 5 g/m2.

### Claim 6 (depends on 5)

The wrapped fruit or vegetable according, to claim 5, wherein the fruit or vegetable exhibits an adjusted sugar component.

### Claim 7 (depends on 5)

The wrapped fruit or vegetable according to claim 5, wherein the fruit or vegetable exhibits an adjusted taste.

### Claim 8 (depends on 5)

The wrapped fruit or vegetable according to claim 5, wherein the fruit or vegetable exhibits an improved sugar component.

### Claim 9

A method for adjusting the taste of a fruit or a vegetable, which comprises wrapping the fruit or the vegetable in a taste-adjusting material that comprises a breathable sheet containing proanthocyanidin and trehalose, wherein the proanthocyanidin is contained in the sheet in a proportion of 250 to 300 mg/m2 and the trehalose is contained in the sheet in a proportion of 5 g/m2.

### Claim 10 (depends on 9)

The method according to claim 9, wherein the method achieves delay in a progression of decay of the fruit or vegetable wrapped in the taste-adjusting material.