公开(公告)号：US20230063661A1

公开(公告)日：2023-03-02

申请号：US17815237

申请日：2022-07-27

申请人： JimmyAsh LLC

发明人： Jamshid Ashourian ,  Steven Phelps

IPC分类号： A23L19/18 ,  A23P20/10 ,  A23L5/10 ,  A23L19/00 ,  A23L19/10 ,  A23B7/06 ,  A23B7/155

摘要： A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.

公开(公告)号：US20220132877A1

公开(公告)日：2022-05-05

申请号：US17435243

申请日：2019-04-03

申请人： General Mills, Inc.

发明人： Jie Sun

IPC分类号： A23B7/144 ,  A23B7/155 ,  A23B7/157 ,  A23B7/08 ,  A23B7/005 ,  A23B7/04 ,  A23L29/231 ,  A23L29/212 ,  A23L19/00

摘要： A method is described for making a treated fruit having improved flavor, texture, and/or yield over thermally pasteurized fruit. The method includes providing a packaged premix that includes fruit with pectin methylesterase, calcium, and sugar, tempering the premix to produce tempered fruit, then treating the tempered fruit with high pressure pasteurization.

公开(公告)号：US10993448B2

公开(公告)日：2021-05-04

申请号：US14807444

申请日：2015-07-23

申请人： Dole Fresh Vegetables, Inc.

发明人： Bob J. Dull ,  Roger Dale Billingsley ,  Abizer Moiz Khairullah ,  Amanda Jane Deering ,  Jessica Okane Kawabata ,  Yuki Mikoshiba

IPC分类号： A23B7/155 ,  A23B7/157 ,  A23B7/153 ,  A23B7/10

摘要： Provided herein, inter alia, is a method for sanitizing produce, by: treating the produce with a catholyte solution for a period of time sufficient to sanitize the produce; treating the produce with a solution containing chlorine for a period of time sufficient to further sanitize the produce; and treating the produce with a solution containing peroxyacetic acid for a period of time sufficient to further sanitize the produce, where treating with the catholyte solution, the solution containing chlorine, and the solution containing peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the catholyte solution, the solution containing chlorine, and the solution containing peroxyacetic acid.

公开(公告)号：US10988728B2

公开(公告)日：2021-04-27

申请号：US14282951

申请日：2014-05-20

申请人： BiOWISH Technologies, Inc. ,  Cal Poly Corporation

发明人： Richard Carpenter ,  Michael S. Showell ,  JoElla Barnes ,  Nirupam Pal

IPC分类号： C12N1/20 ,  C12N1/04 ,  B08B3/04 ,  C02F3/34 ,  C02F103/42 ,  A23B7/155

摘要： The present invention relates to microbial compositions useful in treating and remediating wastewater, removing organic matter from the surfaces of post harvested fruits and vegetables, and decreasing post-harvest disease in fruit and vegetables.

公开(公告)号：US20190313677A1

公开(公告)日：2019-10-17

申请号：US16229454

申请日：2018-12-21

申请人： JimmyAsh LLC

发明人： Jamshid Ashourian ,  Steven Phelps

IPC分类号： A23L19/18 ,  A23L19/10 ,  A23L19/00 ,  A23L5/10 ,  A23B7/06 ,  A23P20/10 ,  A23B7/155

摘要： A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.

公开(公告)号：US20190230948A1

公开(公告)日：2019-08-01

申请号：US16312123

申请日：2017-06-13

申请人： General Mills, Inc. ,  Yoplait France SAS

发明人： Adam Ryszard Borysiak ,  Christine Ng ,  Maarten Stolk ,  Cynthia Berenice Marmolejo Garcia ,  Cynthia Akkermans

IPC分类号： A23B7/148 ,  A23B7/08 ,  A23B7/155 ,  A23B7/157 ,  A23B7/16 ,  A23L3/015 ,  A23B7/005 ,  A23C9/133

CPC分类号： A23B7/148 ,  A23B7/005 ,  A23B7/08 ,  A23B7/085 ,  A23B7/14 ,  A23B7/155 ,  A23B7/157 ,  A23B7/16 ,  A23C9/00 ,  A23C9/133 ,  A23L3/0155 ,  A23V2002/00

摘要： The present disclosure is directed to a method of treating delicate fruit with pressurized carbon dioxide to achieve an enhanced shelf life over fresh. A treated fruit produced by a provided method also has one or more of an improved flavor, improved, texture or improved color over a delicate fruit pasteurized using a thermal treatment.

公开(公告)号：US10327463B2

公开(公告)日：2019-06-25

申请号：US15788621

申请日：2017-10-19

申请人： Kerry Luxembourg S.à.r.l.

发明人： Vivien Sheehan ,  Yiqing Cheng ,  Renetta Cooper ,  Eileen O'Shea ,  Jennifer Klatt ,  Beth Jones ,  Amara Venkata Sunil Perumalla

IPC分类号： A23B4/12 ,  A23B4/20 ,  A23L3/3571 ,  A01N37/46 ,  A01N43/90 ,  A01N63/02 ,  A23B4/24 ,  A23B7/155 ,  A23L2/44 ,  A23L3/3508 ,  A23L3/358 ,  A23B4/22 ,  A23L3/3463 ,  A23K20/105 ,  A23K20/147 ,  A23K20/195 ,  A23K30/00

摘要： A method of inhibiting the outgrowth of pathogens and spoilage microorganisms in food and beverage products having a moisture content of about 38-80% by weight, a salt content of less than about 5.0% by weight, and a pH range of about 4.6 to about 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals, such as sodium nitrite, sodium nitrate or sorbate.

公开(公告)号：US10264808B2

公开(公告)日：2019-04-23

申请号：US15377186

申请日：2016-12-13

申请人： The United States of America, as represented by the Secretary of Agriculture

发明人： Jeffery A. McGarvey ,  Robert M. Hnasko ,  Larry H. Stanker ,  Lisa A. Gorski

IPC分类号： A23B7/154 ,  A23L3/3463 ,  A23L3/3571 ,  A23B7/155

摘要： The present invention relates to the use of phyllosphere-associated lactic acid bacteria that demonstrate inhibitory effects on the growth and maintenance of human pathogens, such as Salmonella enterica, on the surface of food products, particularly fresh fruits and vegetables. Particular strains of Enterococcus avium and Lactococcus lactis are described and detailed for their atypical pathogen-inhibiting phenotypes.

公开(公告)号：US10264795B2

公开(公告)日：2019-04-23

申请号：US15575182

申请日：2016-04-20

申请人： INDUSTRY-ACADEMIC COOPERATION FOUNDATION GYEONGSANG NATIONAL UNIVERSITY

发明人： Youn-Sig Kwak ,  Da-Ran Kim

IPC分类号： A01N63/00 ,  A01N65/00 ,  A01N25/34 ,  A01N25/00 ,  C12N1/20 ,  A23K50/90 ,  A23K20/10 ,  A23B7/155 ,  A23L3/3571 ,  A23K10/18 ,  A61K39/00 ,  C12N15/82 ,  C12R1/465

摘要： Streptomyces badius SP6C4 strain has an antimicrobial activity against an insect pathogen or a strawberry fungal disease pathogen isolated from strawberry pollen. The growth of an insect pathogen and a strawberry fungal disease pathogen is suppressed by Streptomyces badius SP6C4 strain isolated from strawberry pollen. Streptomyces badius SP6C4 strain can be used as an environmentally friendly biological agrochemical which is free of any environmental contamination yielded as a side effect of an agrochemical or any human toxicity caused by residual agrochemicals, and, by having an excellent effect of controlling American foul brood, chalk brood, and strawberry flower mold disease, it can be very advantageously used in terms of an industrial use.

公开(公告)号：US09839231B2

公开(公告)日：2017-12-12

申请号：US15465258

申请日：2017-03-21

申请人： JimmyAsh LLC

发明人： Jamshid Ashourian ,  Steven Phelps

IPC分类号： A23B7/00 ,  A23B7/02 ,  A23B7/03 ,  A23L1/212 ,  A23L1/214 ,  A23L1/216 ,  A23L19/18 ,  A23B7/06 ,  A23B7/155 ,  A23L5/10 ,  A23L19/00 ,  A23L19/10 ,  A23P20/10

CPC分类号： A23L19/18 ,  A23B7/06 ,  A23B7/155 ,  A23L5/15 ,  A23L19/03 ,  A23L19/105 ,  A23P20/11 ,  A23V2002/00

摘要： A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.