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    Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product
    2.
    发明申请
    Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product 有权
    巴氏灭菌冷冻液蛋和稳定的肉制品以及制造这种产品的方法

    公开(公告)号：US20070207258A1

    公开(公告)日：2007-09-06

    申请号：US11642345

    申请日：2006-12-20

    申请人： Prem S. Singh ,  Deijing Fu ,  James Costelloe ,  Thomas Henry

    发明人： Prem S. Singh ,  Deijing Fu ,  James Costelloe ,  Thomas Henry

    IPC分类号： A23L1/27

    CPC分类号： A23L15/30 ,  A23L5/44 ,  A23L13/424 ,  A23L13/428

    摘要： The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended period of time in the characteristic altering environment of the liquid egg product and a method of making such a product. A meat composition is mixed with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a liquid egg product.

    摘要翻译： 本发明涉及含有液体蛋制品和稳定的肉制品的食品，其在液体蛋制品的特征变化环境中长时间保存时保持其颜色，风味和/或质地，并且 制造这种产品的方法。 将肉组合物与盐混合物和类胡萝卜素稳定化组合物混合以形成复合物，其在热处理后允许肉制品在液体蛋制品储存期间保持其内部和外部颜色，风味和/或质地。

    Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product
    5.
    发明授权
    Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product 有权
    巴氏灭菌冷冻液蛋和稳定的肉制品以及制造这种产品的方法

    公开(公告)号：US07476407B2

    公开(公告)日：2009-01-13

    申请号：US11642345

    申请日：2006-12-20

    申请人： Prem S. Singh ,  Deijing Fu ,  James Costelloe ,  Thomas Henry

    发明人： Prem S. Singh ,  Deijing Fu ,  James Costelloe ,  Thomas Henry

    IPC分类号： A23L1/32 ,  A23L1/314 ,  A23L1/317

    CPC分类号： A23L15/30 ,  A23L5/44 ,  A23L13/424 ,  A23L13/428

    摘要： The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended period of time in the characteristic altering environment of the liquid egg product and a method of making such a product. A meat composition is mixed with a salt mix and a carotenoid stabilizing composition to form a complex that after thermal processing allows the meat product to retain its interior and exterior color, flavor, and/or texture during storage in a liquid egg product.

    摘要翻译： 本发明涉及含有液体蛋制品和稳定的肉制品的食品，其在液体蛋制品的特征变化环境中长时间保存时保持其颜色，风味和/或质地，并且 制造这种产品的方法。 将肉组合物与盐混合物和类胡萝卜素稳定化组合物混合以形成复合物，其在热处理后允许肉制品在液体蛋制品储存期间保持其内部和外部颜色，风味和/或质地。

    High pressure pasteurization of liquid food product
    9.
    发明申请
    High pressure pasteurization of liquid food product 审中-公开
    液体食品高压巴氏消毒

    公开(公告)号：US20080311259A1

    公开(公告)日：2008-12-18

    申请号：US11818895

    申请日：2007-06-15

    申请人： Prem S. Singh ,  Frederick Cook ,  James Costelloe ,  Deijing Fu

    发明人： Prem S. Singh ,  Frederick Cook ,  James Costelloe ,  Deijing Fu

    IPC分类号： A23L3/34 ,  A23L3/015 ,  B01J19/00

    CPC分类号： A23L3/0155 ,  A23B5/015

    摘要： The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application of high pressure to the liquid food product coupled with a controlled pH and temperature of the liquid food product, the setting and maintaining the pressurizing media temperature, and the rapid depressurization resulting in cellular disruption of the microorganisms within the liquid product inactivating or destroying the microorganisms, such as vegetative microorganisms, while preserving the functionality of the liquid product.

    摘要翻译： 本发明是一种在连续或半连续流动中使用高压的液体食品的巴氏消毒或灭菌方法。 本发明涉及对液体产品进行加压和减压足够的时间以实现微生物的2.5log循环减少。 与液体食品的受控pH和温度，液体食品的控制pH和温度的均匀应用，加压介质温度的设定和维持以及快速减压导致液体产品中微生物的细胞破坏失活或 破坏微生物，如营养微生物，同时保持液体产品的功能。

    Egg product and production method
    10.
    发明申请
    Egg product and production method 审中-公开
    蛋制品及生产方法

    公开(公告)号：US20080003335A1

    公开(公告)日：2008-01-03

    申请号：US11811904

    申请日：2007-06-12

    申请人： Prem Singh ,  Albert Bolles ,  Robert Hill ,  Deijing Fu ,  James Costelloe ,  Thomas Henry

    发明人： Prem Singh ,  Albert Bolles ,  Robert Hill ,  Deijing Fu ,  James Costelloe ,  Thomas Henry

    IPC分类号： A23B5/00 ,  A23B5/02 ,  A23B5/025 ,  A23B5/035 ,  B05B3/14

    CPC分类号： A23B5/10 ,  A23B5/022 ,  A23B5/035 ,  A23L15/20 ,  A23L15/35 ,  A23L33/20

    摘要： A reduced egg product produced by supercritical fluid extraction comprising egg yolk from a whole egg that has a portion of undesired components, such as cholesterol and triglycerides (including saturated fats), selectively removed from the natural egg yolk while the beneficial components, such as phosphotipids, are selectively retained and while the consumer-desired flavor, texture, and/or functionality of the egg yolk is retained. A method for producing the reduced egg product comprises at least one of separating, drying, and extracting and optionally reconstituting. The continuous drying method produces dried egg yolk with a honeycomb type structure or small particle with low densities allowing for effective extraction and reconstitution. Furthermore, the reconstituting method is efficient and the pasteurizing method is capable of pasteurizing triglyceride and fat reduced egg yolk and triglyceride and fat reduced whole egg.

    摘要翻译： 通过超临界流体萃取生产的还原蛋产品，其包含来自全蛋的蛋黄，其具有一部分不期望的组分，例如胆固醇和甘油三酯（包括饱和脂肪），其选择性地从天然蛋黄中除去，而有益成分例如磷脂 ，并且保留了蛋黄的消费者期望的风味，质地和/或功能。 一种生产还原蛋制品的方法包括分离，干燥，提取和任选重构中的至少一种。 连续干燥方法产生具有蜂窝结构的干蛋黄或具有低密度的小颗粒，允许有效的提取和重构。 此外，重建方法效率高，巴氏灭菌法能够使甘油三酯和脂肪减少的蛋黄和甘油三酯和脂肪减少全蛋白。