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4 条记录 (耗时 0.012 秒)

    Food product and process
    2.
    发明授权
    Food product and process 失效
    食品和工艺

    公开(公告)号：US4276311A

    公开(公告)日：1981-06-30

    申请号：US60172

    申请日：1979-07-24

    申请人： Ian E. Burrows ,  Peter A. Cheney

    发明人： Ian E. Burrows ,  Peter A. Cheney

    IPC分类号： A23K1/00 ,  A23K1/18 ,  A23L1/31 ,  A23B4/12

    CPC分类号： A23K50/48 ,  A23K40/00 ,  A23L13/06 ,  Y10S426/805

    摘要： A shelf stable food product, which can be used for domestic animals comprises solid protein pieces in an aqueous gel and contains 6 to 20% protein, 3 to 12% fat and 65 to 95% moisture and is stabilized by antimycotic and a pH of 4.5 or below achieved with acid-producing micro-organisms. The product is prepared by dissolving a gelling agent in the aqueous phase of the product components at a pH value above 4.5, and after adding the other ingredients a gel is formed, and the pH is reduced by fermentation to a value below 4.5. Gelling agents may be ionic polysaccharides, including alginates, pectates and carrageenan, or thermoreversible protein systems such as gelatine.

    摘要翻译： 可用于家畜的搁置稳定的食品包括在水性凝胶中的固体蛋白质片，含有6至20％的蛋白质，3至12％的脂肪和65至95％的水分，并通过抗真菌剂和4.5的pH稳定 或以下用酸产生微生物实现。 该产物通过将溶胶剂溶于产物组分的水相中，pH值高于4.5，加入其他成分后形成凝胶，通过发酵将pH降低到4.5以下。 胶凝剂可以是离子多糖，包括藻酸盐，果胶和角叉菜胶，或热可逆蛋白质系统，如明胶。

    Preserved food product and process
    3.
    发明授权
    Preserved food product and process 失效
    保存的食品和工艺

    公开(公告)号：US4168328A

    公开(公告)日：1979-09-18

    申请号：US806315

    申请日：1977-06-13

    申请人： Peter A. Cheney ,  John S. Robertson

    发明人： Peter A. Cheney ,  John S. Robertson

    IPC分类号： A23B4/12 ,  A23B4/22 ,  A23K1/18 ,  A23K3/00 ,  A23L3/3463 ,  A23L3/00

    CPC分类号： A23B4/22 ,  A23B4/12 ,  A23K30/00 ,  A23K50/48 ,  A23L3/3463

    摘要： The invention relates to the long term stabilization of proteinaceous food products both for human and for animal consumption, having a moisture content exceeding 50% and preserved against microbiological spoilage by a pH value of 4.5 or below. The long term stabilization of such products is enhanced by the presence of viable homofermentative acid producing organisms, notably lactic bacteria, together with available fermentable carbohydrate. In the preferred process the pH value of a proteinaceous product is reduced to a value in the range 5.0 to 4.0 and fermentation of the bacteria is then brought about, whereby the pH value of the product attains a final value not exceeding 4.5, if necessary with a lowering of pH value by the action of the bacteria. In preferred embodiments of the process a food grade acid is added to reduce the pH of the product to the range 4.5 to 4.0 and the final pH value of the product lies in the range 4.3 to 3.8.

    摘要翻译： 本发明涉及用于人类和动物消费的蛋白质食品的长期稳定性，其水分含量超过50％，并且通过pH值为4.5或更低的微生物腐败来保护。 这种产品的长期稳定性通过存在可产生的发酵产酸生物体，特别是乳酸菌以及可用的可发酵碳水化合物的存在来增强。 在优选的方法中，蛋白质产物的pH值降低到5.0至4.0的范围内，然后使细菌发酵，由此产物的pH值达到不超过4.5的最终值，如果需要， 通过细菌的作用降低pH值。 在该方法的优选实施方案中，加入食品级酸以将产品的pH降低至4.5至4.0的范围，并且产品的最终pH值在4.3至3.8的范围内。