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41.发明授权Antimicrobial combinations of a sorbate preservative, natamycin and a dialkyl dicarbonate useful in treating beverages and other food products and process of making 失效用于治疗饮料和其他食品的山梨酸防腐剂，那他霉素和二碳酸二烷基酯的抗微生物组合和制备方法
公开(公告)号：US6136356A
公开(公告)日：2000-10-24
申请号：US291550
申请日：1999-04-14
IPC分类号： A23C9/154 , A23C9/158 , A23L2/44 , A23L3/3463 , A23L3/3499 , A23L3/3508 , A23B4/22 , A23B4/24
CPC分类号： A23L2/44 , A23C9/1542 , A23C9/1585 , A23L3/34635 , A23L3/3499 , A23L3/3508
摘要： Antimicrobial combinations containing a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is effective against food spoilage microorganisms. These antimicrobial combinations are useful in treating beverages, especially dilute juice beverages, calcium fortified beverages, beverages containing tea solids, and beverages containing milk solids and proteins, as well as other acidified, high water activity food and beverage products such as cheese, sausage, ready-to-spread frostings, salad dressings, mayonnaise, and the like, that are susceptible to food spoilage microorganisms, including yeasts such as Zygosaccharomyces bailii.
摘要翻译： 含有山梨酸防腐剂，游霉素和二碳酸二烷基酯的抗微生物组合物，其含量低于这些抗微生物剂的每一种的味觉阈值，但是这种组合对食品腐败微生物有效。 这些抗微生物组合可用于处理饮料，特别是稀释汁饮料，钙强化饮料，含有茶固体的饮料，以及含有乳固体和蛋白质的饮料，以及其它酸化，高水分活性的食品和饮料产品如奶酪，香肠， 易于传播的结霜，色拉调味品，蛋黄酱等，易受食品腐败微生物的侵害，包括酵母，例如接合酵母属（Zygosaccharomyces bailii）。
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42.发明授权Antimicrobial combinations of a sorbate preservative natamycin and a dialkyl dicarbonate useful in treating beverages and other food products and process of making 失效山梨酸防腐剂游霉素和用于处理饮料和其他食品的二碳酸二烷基酯的抗微生物组合和制备方法
公开(公告)号：US6132787A
公开(公告)日：2000-10-17
申请号：US843088
申请日：1997-04-25
IPC分类号： A23C9/154 , A23C9/158 , A23L2/44 , A23L3/3463 , A23L3/3499 , A23L3/3508 , C07C51/377
CPC分类号： A23L2/44 , A23C9/1542 , A23C9/1585 , A23L3/34635 , A23L3/3499 , A23L3/3508
摘要： Antimicrobial combinations comprising a sorbate preservative, natamycin and a dialkyl dicarbonate at levels below the taste threshold for each of these antimicrobials but such that combination is effective against food spoilage microorganisms. These antimicrobial combinations are useful in treating beverages, especially dilute juice beverages, calcium fortified beverages, beverages containing tea solids, and beverages containing milk solids and proteins, as well as other acidified, high water activity food and beverage products such as cheese, sausage, ready-to-spread frostings, salad dressings, mayonnaise, and the like, that are susceptible to food spoilage microorganisms, including yeasts such as Zygosaccharomyces balii.
摘要翻译： 抗微生物组合包含山梨酸防腐剂，游霉素和二碳酸二烷基酯，其水平低于这些抗微生物剂的每一种的味觉阈值，但是这种组合对食品腐败微生物有效。 这些抗微生物组合可用于处理饮料，特别是稀释汁饮料，钙强化饮料，含有茶固体的饮料，以及含有乳固体和蛋白质的饮料，以及其它酸化，高水分活性的食品和饮料产品如奶酪，香肠， 易于传播的结霜，色拉调味品，蛋黄酱等，其易受食物腐败微生物的侵害，包括酵母，例如接合酵母属（Zygosaccharomyces balii）。
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公开(公告)号：US20120052175A1
公开(公告)日：2012-03-01
申请号：US13249361
申请日：2011-09-30
IPC分类号： A23L3/3526 , A01N47/48 , C12P13/00 , A23L2/44
CPC分类号： A61K36/31 , A23L2/44 , A23L3/34 , A23L3/3472 , A23L3/3535 , C11B9/025 , C12P13/00
摘要： A process for producing an essential oil. The essential oil can be white mustard essential oil. The white mustard essential oil can include a moisture sensitive isothiocyanate compound. The moisture sensitive isothiocyanate compound can be 4-HBITC. The essential oil can be produced from mustard seed, which can comprise a precursor sinalbin and myrosinase enzyme. The mustard seed can be reduced into a powder. Activation of the myrosinase enzyme by using a water solvent and a promoter to form a slurry can be performed, wherein the myrosinase enzyme catalyzes the production of an essential oil comprising an isothiocyanate from the sinalbin precursor.
摘要翻译： 一种生产精油的方法。 精油可以是芥末精油。 白芥精油可以包括湿敏性异硫氰酸酯化合物。 水分敏感的异硫氰酸酯化合物可以是4-HBITC。 精油可以由芥子籽生产，其可以包含前体锡胺素和黑芥子酶。 芥菜籽可以还原成粉末。 可以进行使用水溶剂和促进剂来形成浆液来激活黑芥子酶，其中所述黑芥子酶催化从所述西宁酯前体产生包含异硫氰酸酯的精油。
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公开(公告)号：US20110245526A1
公开(公告)日：2011-10-06
申请号：US12750999
申请日：2010-03-31
申请人： Athula Ekanayake , Scott Alan Vandiest , Jeffrey John Kester , Paul Henry Zoutendam , Jairus R.D. David
发明人： Athula Ekanayake , Scott Alan Vandiest , Jeffrey John Kester , Paul Henry Zoutendam , Jairus R.D. David
IPC分类号： C07C331/16 , C07C331/28
CPC分类号： A61K36/31 , C12P11/00 , C12P13/00 , C12Y302/01147
摘要： A process for producing an essential oil. The essential oil can be white mustard essential oil. The white mustard essential oil can include a moisture sensitive isothiocyanate compound. The moisture sensitive isothiocyanate compound can be 4-HBITC. The essential oil can be produced from mustard seed, which can comprise a precursor sinalbin and myrosinase enzyme. The mustard seed can be reduced into a powder. Activation of the myrosinase enzyme by using a water solvent and a promoter to form a slurry can be performed, wherein the myrosinase enzyme catalyzes the production of an essential oil comprising an isothiocyanate from the sinalbin precursor.
摘要翻译： 一种生产精油的方法。 精油可以是芥末精油。 白芥精油可以包括湿敏性异硫氰酸酯化合物。 水分敏感的异硫氰酸酯化合物可以是4-HBITC。 精油可以由芥子籽生产，其可以包含前体锡胺素和黑芥子酶。 芥菜籽可以还原成粉末。 可以进行使用水溶剂和促进剂来形成浆液来激活黑芥子酶，其中所述黑芥子酶催化从所述西宁酯前体产生包含异硫氰酸酯的精油。
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公开(公告)号：US20060035000A1
公开(公告)日：2006-02-16
申请号：US11145637
申请日：2005-06-06
IPC分类号： A23F5/00
CPC分类号： A23F5/46
摘要： A soluble coffee product having an improved flavor and aroma, the coffee product comprising a soluble particulate coffee and a non-aromatized coffee oil, the coffee oil having a droplet size of from about 0.1 μm to about 25 μm.
摘要翻译： 一种具有改善的风味和香味的可溶性咖啡产品，咖啡产品包含可溶性颗粒咖啡和非芳香化咖啡油，咖啡油具有约0.1μm至约25μm的液滴尺寸。
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公开(公告)号：US20050084544A1
公开(公告)日：2005-04-21
申请号：US10689910
申请日：2003-10-21
申请人： Athula Ekanayake , Jianjun Li
发明人： Athula Ekanayake , Jianjun Li
IPC分类号： A61K36/82 , C07C231/22 , C07C237/06 , C07D473/12 , A61K35/78
CPC分类号： C07C231/22 , C07C237/06
摘要： A process for enhancing theanine extraction from plant material through a series of extraction, adsorption and filtration steps. More specifically, disclosed is a process for isolating theanine from a plant material, which includes the steps of: a) contacting the plant material with a solvent to obtain an extract comprising theanine; b) contacting the theanine extract with an adsorbent to obtain a theanine-containing eluate; and c) subjecting the theanine eluate to a filtration step to obtain a theanine-rich extract.
摘要翻译： 通过一系列提取，吸附和过滤步骤增强植物材料中茶氨酸提取的方法。 更具体地，公开了从植物材料中分离茶氨酸的方法，其包括以下步骤：a）使植物材料与溶剂接触以获得包含茶氨酸的提取物; b）使茶氨酸提取物与吸附剂接触以获得含有茶氨酸的洗脱液; 和c）使所述茶氨酸洗脱液经过过滤步骤以获得富含茶氨酸的提取物。
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47.发明授权
公开(公告)号：US5879733A
公开(公告)日：1999-03-09
申请号：US933048
申请日：1997-09-18
IPC分类号： A23L2/02 , A23F3/14 , A23F3/16 , A23F3/20 , A23L2/56 , A23L2/60 , A23L2/70 , A23L27/30 , B01D61/02 , A23C9/14 , C12H1/04
CPC分类号： B01D61/027 , A23F3/163 , A23F3/20 , A23F3/205 , A23L2/56 , A23L2/60 , A23L27/32 , B01D2325/20
摘要： Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then contacted nanofiltration membrane while the treated extract is at a temperature of from about 100.degree. to about 140.degree. F. (from about 37.8.degree. to about 60.degree. C.) to provide a filtered green tea extract as the permeate. These green tea extracts can be included in a variety of beverages and are especially useful in suppressing the characteristic aftertaste of aspartame in diet beverages.
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公开(公告)号：US5427806A
公开(公告)日：1995-06-27
申请号：US287013
申请日：1994-08-08
摘要： A process for the production of green tea extracts is disclosed comprising the steps of (a) extracting tea materials with an acidified aqueous solution comprising erythorbic acid or ascorbic acid and citric acid and mixtures thereof at specified ratios, (b) separating extract from residual tea material (c) mixing the extract containing solution with gelatin, and (d) separating the precipitates formed under a nitrogen blanket. The resultant tea extracts are stable against precipitation, have reduced bitter and astringent flavors, low levels of polymerized or oxidized flavanols and resist browning. The extracts are especially suitable for use in beverages with added colorant where brown color is not desired.
摘要翻译： 公开了一种生产绿茶提取物的方法，包括以下步骤：（a）用特定比例的含有抗坏血酸或抗坏血酸和柠檬酸的酸化水溶液及其混合物提取茶材料，（b）从残留茶中分离提取物 材料（c）将含有提取物的溶液与明胶混合，和（d）分离在氮气层下形成的沉淀物。 所得茶提取物对沉淀是稳定的，具有降低的苦味和涩味，低水平的聚合或氧化黄烷醇并且抗褐变。 提取物特别适用于不需要棕色的添加着色剂的饮料。
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公开(公告)号：US20130280388A1
公开(公告)日：2013-10-24
申请号：US13454112
申请日：2012-04-24
摘要： Disclosed herein are solid food products comprising an isothiocyanate compound. Also disclosed are methods of preserving solid food products comprising such isothiocyanate compounds. In one embodiment, the methods comprise providing a solid food product comprising an isothiocyanate compound and exposing the solid food product to energy input to cause thermal heat. In one embodiment the energy input may be microwave radiation.
摘要翻译： 本文公开了包含异硫氰酸酯化合物的固体食品。 还公开了保存包含这种异硫氰酸酯化合物的固体食品的方法。 在一个实施方案中，所述方法包括提供包含异硫氰酸酯化合物的固体食品，并将固体食品暴露于能量输入以引起热热。 在一个实施例中，能量输入可以是微波辐射。
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公开(公告)号：US20120003371A1
公开(公告)日：2012-01-05
申请号：US12826731
申请日：2010-06-30
IPC分类号： A23L3/34
CPC分类号： A23B7/10 , A23B7/14 , A23L3/3526 , A23V2002/00 , Y02A40/943 , A23V2250/042 , A23V2250/04 , A23V2200/10
摘要： A process for acidifying and preserving a food product. The process can include providing a food product having an initial pH, acidifying the food product to a final pH to produce an acidified food product, treating the acidified food product with a preservative composition comprising a moisture sensitive isothiocyanate compound, wherein the acidifying and treating produce an acidified and preserved food product.
摘要翻译： 一种酸化和保存食品的方法。 该方法可以包括提供具有初始pH的食品，将食品酸化至最终pH以产生酸化的食品，用包含湿敏性异硫氰酸酯化合物的防腐剂组合物处理酸化的食品，其中酸化和处理产物 酸化和保存的食品。
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