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    Method for making a food or biotechnological product using redox potential regulation
    1.
    发明授权
    Method for making a food or biotechnological product using redox potential regulation 有权
    使用氧化还原电位调节制作食品或生物技术产品的方法

    公开(公告)号：US08367128B2

    公开(公告)日：2013-02-05

    申请号：US12088633

    申请日：2006-08-08

    申请人： Christel Girault ,  Dominique Ibarra

    发明人： Christel Girault ,  Dominique Ibarra

    IPC分类号： A23C9/12

    CPC分类号： C12C11/003 ,  A23C9/123 ,  A23C9/1307 ,  A23L2/54 ,  C12M41/28 ,  G05D21/02

    摘要： The invention concerns a method for producing a food or biotechnological product including one or more steps, said one or more steps being implemented in a medium, said one or more steps implemented in a medium being a fermentation step, which consists in: during at least one of the steps of the method in controlling the redox potential of the medium of the step concerned. Said method is characterized in that it consists in carrying out the process as follows: regulating at a predetermined setpoint level the redox potential of the medium of the step whereof the redox potential is controlled by controlled additions of a process gas into the medium concerned; and proceeding to the step following the step concerned in the process when said setpoint value is reached so as to carry out at least one of said steps of the process in reducing condition and at least one of said steps of the process in oxidizing condition.

    摘要翻译： 本发明涉及一种用于生产包括一个或多个步骤的食品或生物技术产品的方法，所述一个或多个步骤在培养基中实施，所述一个或多个步骤在作为发酵步骤的培养基中实施，其包括：至少在至少 该方法的步骤之一是控制有关步骤的介质的氧化还原电位。 所述方法的特征在于其执行如下过程：在预定设定值水平下调节氧化还原电位步骤的介质的氧化还原电位，其通过将工艺气体控制添加到所述介质中来控制; 并且当达到所述设定点值时进行到所述过程中涉及的步骤之后的步骤，以便执行在还原条件和处理氧化条件的所述步骤中的至少一个步骤中的至少一个步骤。

    Method for Making Beer
    2.
    发明申请
    Method for Making Beer 审中-公开
    制作啤酒的方法

    公开(公告)号：US20100055236A1

    公开(公告)日：2010-03-04

    申请号：US12514685

    申请日：2007-11-13

    申请人： Dominique Ibarra ,  Patrick Boivin ,  Mbaka Malanda

    发明人： Dominique Ibarra ,  Patrick Boivin ,  Mbaka Malanda

    IPC分类号： C12C7/165 ,  C12C7/04 ,  C12C7/20

    CPC分类号： C12C5/002 ,  C12C5/00 ,  C12C7/04 ,  C12C7/14

    摘要： The invention relates to a method for making beer which comprises, in particular, a step of cooking or boiling a wort, and which is characterized in that, in one or more steps which are carried out before said step of cooking or boiling the wort, a reducing gas or mixture of reducing gases is injected into the medium of the step(s) under consideration, so as to lower the oxido-reduction potential of the medium under consideration to a level below what it is when the medium has simply been degassed using a neutral gas.

    摘要翻译： 本发明涉及一种制造啤酒的方法，特别是包括煮熟或煮沸麦芽汁的步骤，其特征在于，在所述煮熟或煮沸麦芽汁之前进行的一个或多个步骤中， 将还原气体或还原性气体的混合物注入到所考虑的步骤的介质中，以便将所考虑的介质的氧化还原电位降低至低于介质简单脱气时的氧化还原电位 使用中性气体。

    METHOD FOR MODIFYING HYGIENIC, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF CHEESE BY CONTROLLING THE REDOX POTENTIAL
    9.
    发明申请
    METHOD FOR MODIFYING HYGIENIC, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF CHEESE BY CONTROLLING THE REDOX POTENTIAL 审中-公开
    通过控制氧化还原电位来改变食品的卫生，物理化学和感官特性的方法

    公开(公告)号：US20090214705A1

    公开(公告)日：2009-08-27

    申请号：US11910718

    申请日：2006-03-30

    申请人： Henry J. Ledon ,  Dominique Ibarra

    发明人： Henry J. Ledon ,  Dominique Ibarra

    IPC分类号： A23C19/14 ,  A23C19/05 ,  A23C19/06

    CPC分类号： A23C19/105 ,  A23C19/05 ,  A23C19/06 ,  A23C19/14 ,  A23C2240/20 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2250/101 ,  A23V2250/124 ,  A23V2250/12

    摘要： The invention concerns a method for making ripened cheese having enhanced organoleptic properties, which consists, during one of the steps of the manufacturing method, in inoculating a dairy mixture with one or more lactic acid bacterial strains, and in a step of ripening the manufactured cheese. Said method is characterized in that it includes one or each of the following steps: prior to the inoculating step, processing the dairy mixture with a process gas comprising a neutral gas or a reducing gas or a mixture thereof to obtain a desired redox potential value Eh which is less than the value obtained when the dairy mixture is at equilibrium with air; all or part of the ripening step is carried out under a reducing ripening atmosphere.

    摘要翻译： 本发明涉及一种制备具有增强的感官特性的成熟干酪的方法，其包括在制备方法的一个步骤期间，用一种或多种乳酸菌株接种乳制品混合物，并且在熟化制成的干酪 。 所述方法的特征在于其包括以下步骤中的一个或每个：在接种步骤之前，用包含中性气体或还原气体或其混合物的处理气体处理乳制品混合物以获得所需的氧化还原电位值Eh 小于当乳制品混合物与空气平衡时获得的值; 全部或部分熟化步骤在还原熟化气氛下进行。