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    Fermentation composition using a selected lactobacillus
    25.
    发明授权
    Fermentation composition using a selected lactobacillus 失效
    使用选定的乳杆菌的发酵组合物

    公开(公告)号：US4514424A

    公开(公告)日：1985-04-30

    申请号：US468145

    申请日：1983-02-22

    Applicant: Moshe Raccach

    Inventor： Moshe Raccach

    IPC: A23L13/40 ,  C12N1/20 ,  C12P7/56 ,  A23L1/31 ,  A23L1/08 ,  C12R1/245

    CPC classification number: C12P7/56 ,  A23L13/45 ,  C12N1/20 ,  Y10S435/853 ,  Y10S435/856

    Abstract: A method is described for producing fermented foods by generating lactic acid in the food using a culture of a lactobacillus similar to Lactobacillus casei subspecies alactosus NRRL-B-12,344 and a stimulatory food grade metal salt, wherein the culture has unique rapid low temperature fermentation characteristics and wherein lactose, glycogen, and starch are not fermented by the culture. The preferred Lactobacillus casei subspecies alactosus is NRRL-B-12,344 or strains having low temperature food fermentation characteristics in common with this strain. In order to provide rapid fermentation, the stimulatory, food grade metal salt, usually a manganese salt, is provided in the food or the culture which is added to the food with the selected lactobacillus to accelerate fermentation. The cultures are particularly suited for the controlled fermentation of carbohydrates, naturally present in or added to the food to provide a selected final pH.

    Abstract translation: 描述了通过使用类似于干酪乳杆菌亚乳杆菌NRRL-B-12,344和刺激性食品级金属盐的乳杆菌培养物在食物中产生乳酸来生产发酵食品的方法，其中培养物具有独特的快速低温发酵特性 并且其中乳糖，糖原和淀粉不被培养物发酵。 优选的干酪乳杆菌亚种乳糖是NRRL-B-12,344或具有与该菌株共同的低温食品发酵特性的菌株。 为了提供快速发酵，通过所选择的乳杆菌加入到食物中的食物或培养物中提供刺激性食品级金属盐（通常为锰盐）以加速发酵。 培养物特别适用于碳水化合物的受控发酵，天然存在于或添加到食物中以提供选定的最终pH。

    Method of preserving honey
    26.
    发明授权
    Method of preserving honey 失效
    保存蜂蜜的方法

    公开(公告)号：US4050952A

    公开(公告)日：1977-09-27

    申请号：US743527

    申请日：1976-11-19

    Applicant: David Edmund Liebl

    Inventor： David Edmund Liebl

    IPC: A23L21/25 ,  A23L1/08

    CPC classification number: A23L21/25

    Abstract: A method of preserving honey by inhibiting the crystallization and fermentation of honey with the use of ultrasonic radiation.

    Abstract translation: 通过使用超声波辐射抑制蜂蜜的结晶和发酵来保存蜂蜜的方法。

    Composite sugar syrup article and process
    27.
    发明授权
    Composite sugar syrup article and process 失效
    复合糖浆制品及工艺

    公开(公告)号：US3950551A

    公开(公告)日：1976-04-13

    申请号：US519607

    申请日：1974-10-31

    Applicant: Elmer F. Glabe ,  Perry W. Anderson ,  Stergios Laftsidis ,  Phillip G. Grothus

    Inventor： Elmer F. Glabe ,  Perry W. Anderson ,  Stergios Laftsidis ,  Phillip G. Grothus

    IPC: A23L1/08 ,  A23L1/09

    CPC classification number: A23L29/30 ,  A23L21/25

    Abstract: Dehydrated sugary syrups in the form of dried flakes or ground flakes obtained by thin film drying of liquid aqueous syrups of honey, high fructose corn syrup, invert sugar, corn syrup, malt syrup, sorghum syrup and/or molasses in the presence of ungelatinized starch which is partially gelatinized in situ and/or in the presence of a soy protein are moistened with water, or an aqueous solution of sucrose or of one of said syrups, and optionally a small amount of an edible vegetable oil, in sufficient amount to produce an extrudable mixture, said extrudable mixture is extruded through a tubular or annular die to produce a composite food article in the form of rods or tubes which are sliced into short pieces as they emerge from the extrusion die, and are thereafter dried on a tray or conveyor drier at temperatures within the range of 75.degree.F. to 180.degree.F. until the moisture content is reduced to approximately 1.0-4.0% by weight.

    Abstract translation: 在非凝胶化淀粉存在下，通过将蜂蜜，高果糖玉米糖浆，转化糖，玉米糖浆，麦芽糖浆，高粱糖浆和/或糖蜜的液体水性糖浆进行薄膜干燥获得的干燥薄片或研磨薄片形式的脱水糖浆 其在原位和/或在大豆蛋白存在下部分糊化，用水或蔗糖水溶液或所述糖浆之一以及任选的少量可食用植物油进行润湿，其量足以产生 可挤出的混合物，所述可挤出的混合物通过管状或环形模具挤出，以产生棒或管的形式的复合食物制品，当它们从挤压模具出来时被切成短片，然后在托盘上干燥 输送机在75°F至180°F的温度范围内干燥，直至含水量降低至约1.0-4.0％（重量）。

    Solidified product from high fructose corn syrup and process
    28.
    发明授权
    Solidified product from high fructose corn syrup and process 失效
    凝固产品由高果糖玉米糖浆和工艺

    公开(公告)号：US3906114A

    公开(公告)日：1975-09-16

    申请号：US45560774

    申请日：1974-03-28

    Applicant: FOOD TECHNOLOGY

    Inventor： GLABE ELMER F ,  ANDERSON PERRY W ,  LAFTSIDIS STERGIOS

    IPC: A23L1/09 ,  C13K11/00 ,  A23L1/08 ,  A23L1/20

    CPC classification number: C13K11/00 ,  A23L29/30

    Abstract: A solidified product from high fructose corn syrup is prepared by a process in which a high protein, high water soluble soy protein is incorporated with a high fructose corn syrup to form a slurry prior to dehydration and enhances the crispness and rapidity of crystalline formation when the slurry is subsequently dehydrated as a thin film on a heated surface.

    Abstract translation: 高果糖玉米糖浆的固化产物是通过高蛋白，高水溶性大豆蛋白与高果糖玉米糖浆混合以在脱水之前形成浆料并增加结晶形成的脆性和快速性的方法制备的 随后将浆料作为薄膜在加热表面上脱水。

    Solidified product from high fructose corn syrup and process
    29.
    发明授权
    Solidified product from high fructose corn syrup and process 失效
    来自高果糖N SY和过程的固化产品

    公开(公告)号：US3833413A

    公开(公告)日：1974-09-03

    申请号：US28656872

    申请日：1972-09-05

    Applicant: FOOD TECHNOLOGY

    Inventor： GLABE E ,  ANDERSON P ,  LAFTSIDIS S

    IPC: A23L1/09 ,  A23L1/236 ,  C13K11/00 ,  A23L1/08

    CPC classification number: C13K11/00 ,  A23L27/35 ,  A23L29/30

    Abstract: A solidified product from high fructose corn syrup is prepared by a process in which a high protein, high water soluble soy protein is incorporated with a high fructose corn syrup to form a slurry prior to dehydration and enhances the crispness and rapidity of crystalline formation when the slurry is subsequently dehydrated as a thin film on a heated surface.

    Abstract translation: 高果糖玉米糖浆的固化产物是通过高蛋白，高水溶性大豆蛋白与高果糖玉米糖浆混合以在脱水之前形成浆料并增加结晶形成的脆性和快速性的方法制备的 随后将浆料作为薄膜在加热表面上脱水。

    Device and method for dispensing paste-like or sticky nutritional substance
    30.
    发明授权
    Device and method for dispensing paste-like or sticky nutritional substance 有权

    公开(公告)号：US10184818B2

    公开(公告)日：2019-01-22

    申请号：US15442539

    申请日：2017-02-24

    Applicant: Nodari Rizun

    Inventor： Nodari Rizun

    IPC: G01F19/00 ,  G01F23/04 ,  B05C17/00 ,  B01F3/10 ,  B01F15/00 ,  A23L1/015 ,  A23L1/06 ,  A23L1/08

    Abstract: An elongate device for dispensing a measured quantity of a paste-like resinous nutritional substance for consumption, injection, or topical use has an integral, outwardly directed hook at a first end. In one case, the elongate device is curved along its length from the hook to a second end and has a concave front face and a convex rear face, with a metered end portion on the front face or on both faces extending from the second end and having one or more scale markings for indicating an amount of paste-like substance adhered to the end portion between a scale marking and the second end. The dispensing device may alternatively be used for dissolving a measured quantity of the material in a liquid by engaging the hook over the rim of a container to suspend the device into the container with the metered end portion submerged in liquid in the container.

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