公开(公告)号：US09623064B2

公开(公告)日：2017-04-18

申请号：US14606738

申请日：2015-01-27

申请人： Goo Whan Kim

发明人： Goo Whan Kim

IPC分类号： A61K36/68 ,  A23L33/105 ,  A23L19/20 ,  A61K36/064 ,  A61K36/232 ,  A61K36/62 ,  A61K35/744

CPC分类号： A61K36/68 ,  A23L19/20 ,  A23L33/105 ,  A23Y2220/03 ,  A23Y2220/13 ,  A23Y2220/67 ,  A61K35/744 ,  A61K36/064 ,  A61K36/232 ,  A61K36/62 ,  A61K2300/00

摘要： Exemplary embodiments of the present invention provide fermented foods improving bowel functions with stercoral removal efficiency and a manufacturing method thereof. The manufacturing method of the fermented foods improving bowel functions includes a first process in which herb powder and glasswort powder placed in a cloth pouch together are heated in a potable water, and a second process in which the previously heated mixture is fermented at 20-50° C. with fermenting strain. In a third process, the previously fermented mixture may be solidified then kneaded with psyllium husk powder and the fermented liquid.

公开(公告)号：US09259014B2

公开(公告)日：2016-02-16

申请号：US13577229

申请日：2011-01-30

申请人： Shahar Weiss

发明人： Shahar Weiss

IPC分类号： A23B4/26 ,  A23L3/3454 ,  A23B7/158 ,  A23L1/218 ,  A47G19/30

CPC分类号： A23B7/158 ,  A23L19/20 ,  A47G19/30

摘要： A device for serving and preserving food items, the device including an open container for holding the food items having one or more side walls and a floor, wherein when the food items are immersed in fluid, typically a preserving fluid, the device is in a preserving state; a liquid-holding compartment, having a tubular form, for holding the fluid when the device is in a serving state; and a liquid-transfer mechanism for transferring the preserving fluid from the open container into the liquid-holding compartment and back. One or more passageways, interconnecting the open container and the liquid-holding compartment, facilitate the transfer of fluid between the open container and the liquid-holding compartment.

摘要翻译： 一种用于服务和保存食品的装置，该装置包括用于容纳具有一个或多个侧壁和地板的食品的开放容器，其中当食品浸入流体中时，通常为保存流体，该装置处于 保存状态 具有管状形式的液体保持室，用于在装置处于使用状态时保持流体; 以及用于将保存流体从打开的容器传送到液体保持室并返回的液体传送机构。 将打开的容器和液体保持室相互连接的一个或多个通道便于在开放的容器和液体保持室之间传送流体。

公开(公告)号：US20150342206A1

公开(公告)日：2015-12-03

申请号：US14291263

申请日：2014-05-30

申请人： David Berger ,  Sandra Berger

发明人： David Berger ,  Sandra Berger

IPC分类号： A23B4/12 ,  A23B7/10

CPC分类号： A23B4/12 ,  A23B7/10 ,  A23L13/70 ,  A23L19/20

摘要： A flavor accelerator system to speed imparting flavor into a foodstuff within a container comprising a hollow needle, where the hollow need extends between a tip and an end; a hose attached to the end of the hollow needle, where the hose is attached to a carbon dioxide canister at an opposite end from the hollow needle; and an injection lid on the container, where the injection lid seals the container, and where the injection lid includes an inlet port within the injection lid; and an injection nipple at a top of the injection port, where the injection nipple receives the hollow needle; wherein the hollow needle injects carbon dioxide into the container through the inlet port within the injection lid to accelerate the speed at which the foodstuff is flavored.

摘要翻译： 一种风味加速器系统，用于将包含空心针的容器内的食品赋予食物，其中空心需要在尖端和端部之间延伸; 软管附接到中空针的端部，其中软管在与中空针相反的一端连接到二氧化碳罐; 以及在容器上的注射盖，其中注射盖密封容器，并且其中注射盖包括注射盖内的入口; 以及在注射口的顶部的注射接头，其中注射接头接收中空针头; 其中中空针通过注射盖内的入口将二氧化碳注入容器中，以加速食物调味的速度。

公开(公告)号：US20150050407A1

公开(公告)日：2015-02-19

申请号：US14359062

申请日：2011-11-29

申请人： Cha-Hak Koo ,  Seung Woo Lee ,  Seung Ho Jang ,  Dong Yun Lee

发明人： Cha-Hak Koo ,  Seung Woo Lee ,  Seung Ho Jang ,  Dong Yun Lee

IPC分类号： A23B7/154 ,  A23L1/218

CPC分类号： A23B7/154 ,  A23B7/10 ,  A23L19/20 ,  A23V2002/00 ,  C12N1/20 ,  C12P39/00

摘要： Provided are: a culture fluid composition for delaying the ripening of kimchi, which contains a mixed lactic acid bacterial culture fluid with which a culture fluid containing six types of lactic acid bacteria is mixed to be capable of specifically inhibiting the proliferation of lactic acid bacteria in fermented kimchi; vitamin B1; and lactic acid and a method for making kimchi using same for delaying the ripening of kimchi.

摘要翻译： 提供：用于延迟泡菜成熟的培养液组合物，其含有将含有六种乳酸菌的培养液混合的混合乳酸菌培养液，以能够特异性抑制乳酸菌的增殖 发酵泡菜; 维生素B1; 和乳酸以及用于制造泡菜以延缓泡菜成熟的方法。

公开(公告)号：US20150044347A1

公开(公告)日：2015-02-12

申请号：US14386084

申请日：2013-03-28

申请人： Givaudan S.A.

发明人： Feng Shi ,  Harry Renes ,  Esther Van Ommeren ,  Susanna Vorster ,  Yili Wang ,  Adri De Klerk ,  Stephan Haiber ,  Eric Houben ,  Jacob Elings

IPC分类号： A23L1/226 ,  C07C233/52

CPC分类号： A23L7/161 ,  A23C19/0904 ,  A23C19/0925 ,  A23C20/025 ,  A23F5/243 ,  A23L2/56 ,  A23L11/09 ,  A23L19/18 ,  A23L19/20 ,  A23L23/10 ,  A23L27/203 ,  A23L27/21 ,  A23L27/50 ,  A23L27/60 ,  A23V2002/00 ,  C07C233/52 ,  C07C2601/02 ,  C12C5/026 ,  C12G3/06 ,  C12G2200/21

摘要： Compounds represented by the formula and their edible salts, and edible compositions containing same wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, such that R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and the amino acid residue connected to the carbonyl carbon atom is a residue of a 1-amino cycloalkane carboxylic acid (ACCA), and n is 1, 2, 3 or 4

摘要翻译： 由式表示的化合物及其食用盐，以及含有其中R 1为含有6〜20个碳原子的烷基的可食用组合物，或含有9〜25个碳原子的1〜6个双键的烯烃残基，使得R1在一起 与其连接的羰基是羧酸的残基，与羰基碳原子连接的氨基酸残基是1-氨基环烷烃羧酸（ACCA）的残基，n是1,2， 3或4

公开(公告)号：US20130011536A1

公开(公告)日：2013-01-10

申请号：US13577229

申请日：2011-01-30

申请人： Shahar Weiss

发明人： Shahar Weiss

IPC分类号： A23B4/26 ,  A23L3/3454

CPC分类号： A23B7/158 ,  A23L19/20 ,  A47G19/30

摘要： A device for serving and preserving food items, the device including an open container for holding the food items having one or more side walls and a floor, wherein when the food items are immersed in fluid, typically a preserving fluid, the device is in a preserving state; a liquid-holding compartment, having a tubular form, for holding the fluid when the device is in a serving state; and a liquid-transfer mechanism for transferring the preserving fluid from the open container into the liquid-holding compartment and back. One or more passageways, interconnecting the open container and the liquid-holding compartment, facilitate the transfer of fluid between the open container and the liquid-holding compartment.

摘要翻译： 一种用于服务和保存食品的装置，该装置包括用于容纳具有一个或多个侧壁和地板的食品的开放容器，其中当食品浸入流体中时，通常为保存流体，该装置处于 保存状态 具有管状形式的液体保持室，用于在装置处于使用状态时保持流体; 以及用于将保存流体从打开的容器传送到液体保持室并返回的液体传递机构。 将打开的容器和液体保持室相互连接的一个或多个通道便于在开放的容器和液体保持室之间传送流体。

公开(公告)号：US07407678B2

公开(公告)日：2008-08-05

申请号：US10619403

申请日：2003-07-14

申请人： Uchenna N. Chukwu

发明人： Uchenna N. Chukwu

IPC分类号： A23F5/00

CPC分类号： A23B7/10 ,  A23B7/0205 ,  A23B7/022 ,  A23B7/0441 ,  A23B7/06 ,  A23B7/155 ,  A23B9/08 ,  A23L7/107 ,  A23L7/183 ,  A23L7/196 ,  A23L11/01 ,  A23L11/10 ,  A23L11/33 ,  A23L19/03 ,  A23L19/20 ,  A23L25/20 ,  A23L25/40 ,  C12Y302/01004

摘要： A method of processing a vegetable that includes providing a vegetable composition having a first outer layer to which an enzyme is applied for a time that is sufficient to form an enzyme-degraded vegetable. The enzyme-degraded vegetable is capable of absorbing components, such as water, additives or enzymes that further process the vegetable.

摘要翻译： 一种处理蔬菜的方法，其包括提供具有第一外层的植物组合物，所述第一外层施加有酶所需的时间足以形成酶降解植物。 酶降解的植物能够吸收进一步处理蔬菜的成分，例如水，添加剂或酶。

公开(公告)号：US20070237858A1

公开(公告)日：2007-10-11

申请号：US11399057

申请日：2006-04-05

申请人： Rod Bacon ,  Ted Koelling ,  Adam Spratlin

发明人： Rod Bacon ,  Ted Koelling ,  Adam Spratlin

IPC分类号： A23B7/10

CPC分类号： A23B7/158 ,  A23L5/23 ,  A23L19/20

摘要： A continuous method and an apparatus for desalting pickles is provided. The method comprises conveying pickles having a certain salt content along a path; spraying water onto the pickles as they are conveyed along the path, wherein the water is provided in an amount sufficient to saturate the pickles and displace a portion of the salt therein; collecting water that drains from the saturated pickles; and measuring salt content of the collected water to monitor the process and determine when the desalting process is complete.

摘要翻译： 提供了一种连续的方法和用于脱盐泡菜的设备。 该方法包括沿着路径输送具有一定盐含量的腌汁; 当沿着路径输送时，将水喷洒到腌汁上，其中以足以使腌菜饱和并将其中的一部分盐置换的量提供给水; 收集从饱和腌汁中排出的水; 并测量收集的水的盐含量以监测该过程并确定脱盐过程何时完成。

公开(公告)号：US20060228460A1

公开(公告)日：2006-10-12

申请号：US11100926

申请日：2005-04-08

申请人： Timothy McGee

发明人： Timothy McGee

IPC分类号： A23L1/212

CPC分类号： A23L19/20

摘要： A sliced tomato pickle and a process for making such pickles. The tomato pickles of the invention are intended for use as a sandwich condiment item possessing a unique size and taste. The preparation of the pickles does not differ to any large degree from a standard pickling process, although various spice blends utilized do offer several definitive flavor variations. The tomato pickles of the invention are to be marketed to the fast food/deli industry as well as home consumption, and will create a distinctive flavor combination of a tomato and a pickle with an optimum size ideal for sandwich applications.

摘要翻译： 切片番茄酱和制作这种酱菜的过程。 本发明的番茄腌汁旨在用作具有独特尺寸和味道的夹心调味品。 泡菜的制备与标准酸洗工艺的差别不大，尽管使用的各种香料混合物确实提供了几种明确的风味变化。 本发明的番茄腌汁将被销售给快餐/熟食行业以及家庭消费，并且将产生具有适合三明治应用的理想尺寸的番茄和腌汁的独特风味组合。

公开(公告)号：US20060228444A1

公开(公告)日：2006-10-12

申请号：US11288154

申请日：2005-11-29

申请人： Kyung-hee Hahm ,  Jae-seung Lee ,  Joo-young Ha

发明人： Kyung-hee Hahm ,  Jae-seung Lee ,  Joo-young Ha

IPC分类号： A23J3/34

CPC分类号： F25D23/12 ,  A23L19/20 ,  F25D31/005

摘要： The present invention relates to a fermentation apparatus comprising a storage compartment which is formed with an accommodating space for storing food and at least one of a heating part and a cooling part to ferment the food in the storage compartment, further comprising a sensor to sense a fermentation level of the food; an input part comprising a memory button allowing to memorize the fermentation level in a state that the food is fermented to an extent that a user wants to memorize; and a controller to control operation of at least one of the heating part and the cooling part, and store a fermentation value from the sensor as a custom fermentation value if the memory button is selected. Thus, the present invention provides a fermentation apparatus for customizing a fermentation level and a method thereof, which memorizes a desired fermentation level and repeatedly provides food at a desired fermentation level by selecting a memorized fermentation level.

摘要翻译： 发酵装置技术领域本发明涉及一种发酵装置，其特征在于，包括：储藏室，其形成有用于储存食物的容纳空间，以及加热部和冷却部中的至少一个，用于使所述储藏室中的食物发酵，还包括感测器 发酵水平的食物; 输入部分，其包括存储按钮，其允许将食物发酵的状态记录到用户想要记忆的程度的发酵水平; 以及控制器，用于控制加热部分和冷却部分中的至少一个的操作，并且如果选择了存储器按钮，则将来自传感器的发酵值存储为定制发酵值。 因此，本发明提供一种用于定制发酵水平的发酵装置及其方法，其存储期望的发酵水平并通过选择记忆的发酵水平重复提供所需发酵水平的食物。