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公开(公告)号：US20080311259A1
公开(公告)日：2008-12-18
申请号：US11818895
申请日：2007-06-15
申请人： Prem S. Singh , Frederick Cook , James Costelloe , Deijing Fu
发明人： Prem S. Singh , Frederick Cook , James Costelloe , Deijing Fu
CPC分类号： A23L3/0155 , A23B5/015
摘要： The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application of high pressure to the liquid food product coupled with a controlled pH and temperature of the liquid food product, the setting and maintaining the pressurizing media temperature, and the rapid depressurization resulting in cellular disruption of the microorganisms within the liquid product inactivating or destroying the microorganisms, such as vegetative microorganisms, while preserving the functionality of the liquid product.
摘要翻译： 本发明是一种在连续或半连续流动中使用高压的液体食品的巴氏消毒或灭菌方法。 本发明涉及对液体产品进行加压和减压足够的时间以实现微生物的2.5log循环减少。 与液体食品的受控pH和温度，液体食品的控制pH和温度的均匀应用，加压介质温度的设定和维持以及快速减压导致液体产品中微生物的细胞破坏失活或 破坏微生物，如营养微生物，同时保持液体产品的功能。
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公开(公告)号：US20080003335A1
公开(公告)日：2008-01-03
申请号：US11811904
申请日：2007-06-12
申请人： Prem Singh , Albert Bolles , Robert Hill , Deijing Fu , James Costelloe , Thomas Henry
发明人： Prem Singh , Albert Bolles , Robert Hill , Deijing Fu , James Costelloe , Thomas Henry
摘要： A reduced egg product produced by supercritical fluid extraction comprising egg yolk from a whole egg that has a portion of undesired components, such as cholesterol and triglycerides (including saturated fats), selectively removed from the natural egg yolk while the beneficial components, such as phosphotipids, are selectively retained and while the consumer-desired flavor, texture, and/or functionality of the egg yolk is retained. A method for producing the reduced egg product comprises at least one of separating, drying, and extracting and optionally reconstituting. The continuous drying method produces dried egg yolk with a honeycomb type structure or small particle with low densities allowing for effective extraction and reconstitution. Furthermore, the reconstituting method is efficient and the pasteurizing method is capable of pasteurizing triglyceride and fat reduced egg yolk and triglyceride and fat reduced whole egg.
摘要翻译： 通过超临界流体萃取生产的还原蛋产品，其包含来自全蛋的蛋黄，其具有一部分不期望的组分，例如胆固醇和甘油三酯（包括饱和脂肪），其选择性地从天然蛋黄中除去，而有益成分例如磷脂 ，并且保留了蛋黄的消费者期望的风味，质地和/或功能。 一种生产还原蛋制品的方法包括分离，干燥，提取和任选重构中的至少一种。 连续干燥方法产生具有蜂窝结构的干蛋黄或具有低密度的小颗粒，允许有效的提取和重构。 此外，重建方法效率高，巴氏灭菌法能够使甘油三酯和脂肪减少的蛋黄和甘油三酯和脂肪减少全蛋白。
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公开(公告)号：US20060280849A1
公开(公告)日：2006-12-14
申请号：US11138205
申请日：2005-05-25
申请人： Prem Singh , Dejing Fu , James Costelloe , Gilbert Boldt
发明人： Prem Singh , Dejing Fu , James Costelloe , Gilbert Boldt
IPC分类号： A23L1/315
摘要： A continuous method and system for processing and preparing a wet cured, ham in a continuous manner. Green hams are tumbled to at least partially loosen the fat and skin, which are trimmed into separate containers. A thin layer of fat remains on the hams. The trimmed fat and skin has not been exposed to a pickle solution and can be used or packaged for various purposes. A curing or pickle solution is injected into trimmed hams. The injected hams are held on a conveyor for a sufficient time to allow the rate at which curing solution drains from the injected hams to stabilize. During this time, pickle solution that drains from the hams is recovered and processed for subsequent use. The hams can be packaged in a net or bag and heated in a consistent manner since each ham has consistent quantities of curing solution.
摘要翻译： 用于以连续方式处理和制备湿固化的火腿的连续方法和系统。 绿色火腿翻滚至少部分松开脂肪和皮肤，将其修剪成分开的容器。 火腿上留下一层薄薄的脂肪。 修剪的脂肪和皮肤没有暴露于泡菜溶液，可以用于或包装用于各种目的。 将固化或泡菜溶液注入修剪的火腿中。 将注射的火腿保持在输送机上足够的时间以允许固化溶液从注射的火腿排出的速率稳定。 在此期间，从火腿中排出的腌汁溶液被回收并处理以供后续使用。 火腿可以包装在网或袋中并以一致的方式加热，因为每个火腿具有一致的固化溶液量。
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