公开(公告)号：US06387427B1

公开(公告)日：2002-05-14

申请号：US09671702

申请日：2000-09-28

申请人： Nadji Rekhif ,  David Collins-Thompson ,  Van Vadhera ,  Cheng-An Hwang

发明人： Nadji Rekhif ,  David Collins-Thompson ,  Van Vadhera ,  Cheng-An Hwang

IPC分类号： A23L33463

CPC分类号： A23B7/10 ,  A23L3/3463 ,  A23L3/3508 ,  Y02A40/943

摘要： The invention relates to a method of preservation of a food product including adding to a food product a fermentate comprising acetic acid and/or its salts resulting from the fermentation by acetic acid producing bacteria, and wherein the food is maintained at pH below 5.8.

摘要翻译： 本发明涉及一种保存食品的方法，包括向食品中加入包含乙酸和/或其盐的发酵液，所述发酵物由乙酸生成细菌发酵而产生，并且其中所述食物保持pH低于5.8。

公开(公告)号：US5599573A

公开(公告)日：1997-02-04

申请号：US456161

申请日：1995-05-31

申请人： Gale J. Barnes ,  David Collins-Thompson ,  Jau Y. Hsu

发明人： Gale J. Barnes ,  David Collins-Thompson ,  Jau Y. Hsu

IPC分类号： A23L7/109 ,  A23L7/113 ,  A23L1/16

CPC分类号： A23L7/111

摘要： An acidified pasta product is prepared by mixing a farinaceous material, an edible acid and water to obtain an acidified dough, forming the acidified dough into a shape to obtain a raw acidified pasta product, steaming the raw pasta product to surface-gelatinize the raw pasta product to obtain a surface-gelatinized pasta product, contacting the surface-gelatinized product with water to obtain a wet acidified pasta product, steaming the wet product for cooking the wet product to obtain a steam-cooked acidified pasta product and packaging the steam-cooked product to obtain a packaged acidified pasta product.

摘要翻译： 酸化的面食制品是通过混合含谷物的食用酸和水来制备的，以获得酸化的面团，将酸化的面团形成一个形状，以获得原料酸化的面食产品，将原料面食产品蒸汽，使原料面 产品以获得表面糊化的面食产品，使表面糊化的产品与水接触以获得湿酸化的面食产品，蒸发湿产品以蒸煮湿产品以获得蒸煮的酸化面食产品并包装蒸煮的 产品以获得包装的酸化面食产品。

公开(公告)号：US06824802B2

公开(公告)日：2004-11-30

申请号：US09970010

申请日：2001-10-02

申请人： Derrick Bautista ,  David Collins-Thompson

发明人： Derrick Bautista ,  David Collins-Thompson

IPC分类号： A23B412

CPC分类号： A23L3/3508 ,  A23L3/3553 ,  A23L19/01 ,  A23L19/09 ,  A23L19/13 ,  A23L19/15 ,  A23L23/10 ,  Y02A40/943 ,  Y02A40/944

摘要： The invention relates to a food composition having an increased shelf stability and robustness when stored in microbiologically sensitive conditions which comprises an acidifying preservative system adapted to reduce the microbial growth in the composition and a neutralizing system which is inactivated in said microbiologically sensitive conditions and is adapted to activate on demand upon reactivating conditions of the neutralizing system are met so that the neutralizing system acts on the acidifying preservative system to neutralize its sourness and/or acidity thereby improving the taste perception of the composition. The invention also relates to a dry blend usable as a preservative system in food, particularly deferred cooking food that requires storage in microbiologically sensitive conditions.

摘要翻译： 本发明涉及当储存在微生物敏感性条件下时具有增加的贮存稳定性和稳定性的食品组合物，其包含适于减少组合物中的微生物生长的酸化防腐剂体系和在所述微生物敏感条件下被灭活的中和体系 满足中和体系再活化条件时按需激活，使得中和系统作用于酸化防腐剂体系以中和其酸味和/或酸度，从而改善组合物的味觉。 本发明还涉及可用作食品中的防腐剂体系的干混合物，特别是需要在微生物敏感条件下储存的延迟蒸煮食品。

公开(公告)号：US06331432B1

公开(公告)日：2001-12-18

申请号：US09613722

申请日：2000-07-11

申请人： Derrick Bautista ,  David Collins-Thompson

发明人： Derrick Bautista ,  David Collins-Thompson

IPC分类号： D06M1600

CPC分类号： C11D3/48 ,  A61L2/16 ,  B08B9/08 ,  C11D3/386 ,  C11D17/041

摘要： A device for cleaning and sanitizing a food reservoir. The device includes two parts. The first part contains at least one or more enzymes and the second part contains one or more antimicrobial agents. The second part is isolated from the first part by a degradable barrier that is solid and stable under storage conditions but is adapted to decompose upon exposure to the aqueous conditions used for cleaning.

摘要翻译： 用于清洁和消毒食物储存器的装置。 该设备包括两部分。 第一部分含有至少一种或多种酶，第二部分含有一种或多种抗微生物剂。 第二部分通过可降解的屏障从第一部分分离出来，其在储存条件下是固体和稳定的，但适于在暴露于用于清洁的水性条件下分解。