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    Composition and method for producing and use of a fermented hydrolyzed medium containing microorganisms and products of their metabolism
    14.
    发明申请
    Composition and method for producing and use of a fermented hydrolyzed medium containing microorganisms and products of their metabolism 有权
    用于生产和使用含有微生物及其代谢产物的发酵水解培养基的组合物和方法

    公开(公告)号：US20030235559A1

    公开(公告)日：2003-12-25

    申请号：US10178447

    申请日：2002-06-21

    发明人： Constantin Vladimirovich Sobol ,  Yuzefa Tsezarevna Sobol

    IPC分类号： A61K035/74 ,  C12N001/20

    CPC分类号： A23C9/133 ,  A23L7/104 ,  A23L19/20 ,  A23L33/135 ,  A23L33/17 ,  A61K35/74 ,  A61K35/744 ,  A61K35/745 ,  A61K35/747 ,  Y02A50/401 ,  Y02A50/406 ,  Y02A50/471 ,  Y02A50/473

    摘要： A method of producing a hydrolyzed fermented medium containing microorganisms such as bacteria or yeast and the products of their metabolism in high concentration, the method includes providing at least one solid plant product reduced to small pieces and mixed with sugar and a biocompatible liquid such as milk for fermentation at a temperature of between 35 and 58 degrees C. until the acidity of the medium reaches the range of 300 to 900 in Terner degrees. In an alternative embodiment, the medium is prepared by mixing in predetermined amounts of sprouted grains, biocompatible liquid inoculated with at least one of a variety of non-pathogenic microorganisms, vegetables, fruits, berries, high protein products, herbs, sugar, and a chemical element such as potassium. The mixture is then fermented at a selected temperature for a specified length of time to reach high acidity and high concentration of products of bacterial metabolism. A liquid phase is separated from a solid sediment phase and can be used to treat a wide variety of diseases including HIV/AIDS, viral infections, cardiovascular diseases, Alzheimer's and others as well as for other applications.

    摘要翻译： 一种生产含有细菌或酵母等微生物及其高代谢产物的水解发酵培养基的方法，该方法包括提供至少一种还原成小片的固体植物产品，并与糖和生物相容性液体如牛奶混合 用于在35至58摄氏度的温度下进行发酵，直到培养基的酸度达到Terner度的300至900的范围。 在另一个实施方案中，通过将预定量的发芽谷物，接种有多种非致病性微生物，蔬菜，水果，浆果，高蛋白质产品，草药，糖和至少一种的非生物相容性液体 化学元素如钾。 然后将混合物在选定温度下发酵一段特定的时间以达到高酸度和高浓度的细菌代谢产物。 液相从固体沉淀相分离，可用于治疗各种疾病，包括艾滋病毒/艾滋病，病毒感染，心血管疾病，阿尔茨海默氏症等，以及其他应用。

    Microflora compositions for use in the production of uncooked stinky tofu (chaw-tofu)
    15.
    发明授权
    Microflora compositions for use in the production of uncooked stinky tofu (chaw-tofu) 有权
    微生物和盐水组合物用于生产未煮过的臭豆腐（chaw-tofu）和生产未煮过的臭豆腐的方法（豆腐）

    公开(公告)号：US06350606B1

    公开(公告)日：2002-02-26

    申请号：US09523073

    申请日：2000-03-10

    申请人： Wei-Hsun Huang ,  Shwu-Fen Lee ,  Shou-Chin Yu ,  Yu-Chen Liu ,  Fwu-Ling Lee

    发明人： Wei-Hsun Huang ,  Shwu-Fen Lee ,  Shou-Chin Yu ,  Yu-Chen Liu ,  Fwu-Ling Lee

    IPC分类号： C12N120

    CPC分类号： A23C20/025 ,  A23L19/20 ,  Y02A40/946

    摘要： The present invention relates to isolated standard microflora designated as A2 and S3 for use in producing uncooked stinky tofu which were obtained by screening, isolation and identification from conventional stinky brine. The invention further relates to particular brine mixture compositions suitable for the growth of microflora A2 or S3, for use in producing fermented aromatic (stinky) brine which can be used to produce uncooked stinky tofu.

    摘要翻译： 本发明涉及用常规臭味盐水筛选，分离和鉴定获得的未煮过的臭豆腐的A2和S3的分离标准菌群。 本发明还涉及适用于生长微生物群A2或S3的特定盐水混合物组合物，用于生产可用于生产未煮过的臭豆腐的发酵芳香（臭）盐水。

    Method of controlling seasoning of kimchi in refrigerator
    18.
    发明授权
    Method of controlling seasoning of kimchi in refrigerator 失效
    控制冰箱泡菜调味方法

    公开(公告)号：US5498430A

    公开(公告)日：1996-03-12

    申请号：US360598

    申请日：1994-12-21

    申请人： Ki C. Woo

    发明人： Ki C. Woo

    IPC分类号： A23B7/10 ,  A23L19/20 ,  F25D17/04 ,  F25D17/06 ,  F25D23/12 ,  F25D31/00 ,  G05D23/19 ,  A23L3/00

    CPC分类号： F25D23/12 ,  A23B7/10 ,  A23B7/105 ,  A23L19/20 ,  F25D17/065 ,  F25D17/045 ,  F25D2317/061 ,  F25D2400/04 ,  F25D2700/12 ,  F25D2700/121 ,  F25D2700/14 ,  F25D31/005

    摘要： A method of and an apparatus for controlling seasoning of kimchi, capable of meeting maximally the user's taste, by deriving a seasoning condition by deduction about the load of kimchi to be seasoned, seasoning the kimchi according to the derived seasoning condition, and varying a seasoning time derived based on the user's taste in a small range, are disclosed. The method includes the steps of closing a damper and driving a heater for a predetermined time when a kimchi seasoning mode is selected, deducing the load of kimchi to be seasoned from a difference between a peripheral temperature of the heater and an internal temperature of the kimchi seasoning chamber after the driving of the heater for the predetermined time, deriving a normal seasoning condition for the kimchi based on the deduced kimchi load, seasoning the kimchi according to the derived normal seasoning condition, and maintaining the seasoned kimchi at a predetermined storing temperature after seasoning the kimchi for carrying out a kimchi storing mode.

    摘要翻译： 通过根据调味料调味泡菜调节调味料，调节调味料，调味调味料，调味调味料，调味调味料，调味料，调味料，调味料，调味料， 公开了基于用户在小范围内的味道的时间。 该方法包括以下步骤：当选择泡菜调味模式时，关闭阻尼器并驱动加热器达预定时间，从加热器的周围温度和泡菜的内部温度之间的差异推断要调味的泡菜的负荷 在预定时间驱动加热器之后的调味室，根据推定的泡菜负荷得出泡菜的正常调味条件，根据得到的正常调味条件调味泡菜，并将经调味的泡菜保持在预定的储存温度 调味泡菜进行泡菜储存模式。

    Method of making flavored potato slices
    20.
    发明授权
    Method of making flavored potato slices 失效
    制作调味马铃薯切片的方法

    公开(公告)号：US5324534A

    公开(公告)日：1994-06-28

    申请号：US975828

    申请日：1992-11-13

    申请人： John F. Stevens ,  Cheree L. Boudreaux

    发明人： John F. Stevens ,  Cheree L. Boudreaux

    IPC分类号： A23L19/12 ,  A23L19/18 ,  A23L19/20 ,  A23L1/217

    CPC分类号： A23L19/20 ,  A23L19/14 ,  A23L19/18

    摘要： A flavored potato slice contains even distribution of flavoring, including even distribution of flavoring particles on the surface of the slice. Such potato slice is produced by a process in which the particles are suspended in a marinade in which the raw potato slices are immersed.

    摘要翻译： 风味马铃薯切片含有均匀的调味料分布，包括在切片表面均匀分布调味颗粒。 这种马铃薯切片是通过将颗粒悬浮在其中浸渍生土豆片的腌料中的方法产生的。