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公开(公告)号：US11154080B2
公开(公告)日：2021-10-26
申请号：US12664577
申请日：2008-06-25
申请人： Richard S. Meyer
发明人： Richard S. Meyer
IPC分类号： A23L3/015 , A23L3/3508 , A23L3/37
摘要： Methods of sterilizing a temperature sensitive material, such as an acidified or non-acidified food product, pharmaceutical product or cosmetic product, are disclosed. The methods comprise freezing the temperature sensitive material to an initial temperature of less than or equal to −2° C. and then either (i) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 3 minutes or (ii) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 90 seconds, releasing the first elevated pressure for a predetermined pause period of time and then pressurizing the temperature sensitive material to a second elevated pressure of at least 250 MPa for a predetermined second period of time of at least 90 seconds.
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公开(公告)号：US20100055268A1
公开(公告)日：2010-03-04
申请号：US12439151
申请日：2007-08-27
申请人： Richard S. Meyer
发明人： Richard S. Meyer
CPC分类号： A23B7/154 , A23B4/12 , A23B4/20 , A23B4/24 , A23B7/10 , A23B7/157 , A23L3/3463 , A23L3/3508 , A23L3/358
摘要： A shelf-stable acidified food product having an edible food and two or more acidulants with sufficient acid to achieve a pH below 4.6. The two or more acidulants are admixed with the edible food in an amount effective to adjust the pH of the food product to the range of 3.8 to 4.5. In some embodiments, the two or more acidulants comprises gluconic acid and sodium acid sulfate.
摘要翻译： 一种具有食用食物和两种或多种具有足够酸以达到pH低于4.6的酸化剂的稳定的酸化食品。 将两种或更多种酸化剂与可食用食物混合，其量可有效地调节食品的pH至3.8至4.5的范围。 在一些实施方案中，两种或多种酸化剂包括葡萄糖酸和酸式硫酸钠。
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公开(公告)号：US20100015296A1
公开(公告)日：2010-01-21
申请号：US12503301
申请日：2009-07-15
申请人： Richard S. Meyer
发明人： Richard S. Meyer
摘要： A food product is provided that is formed from dehydrated fruit to form a crust for pies, wraps, and the like in which the dehydrated fruit has a water activity level in the range of 0.4 to 0.9 Aw. The dehydrated fruit can be ground into particles that are extruded, compressed, rolled, or stamped into a sheet that is cut into top and bottom crusts. Dehydrated fruit particles having a water activity level of 0.1 to 0.2 Aw can be used to form a cracker-like crust. The fruit-based crust can be used to form an all-fruit pie or similar-type pastry.
摘要翻译： 提供由脱水水果形成的食品，以形成其中脱水果实的水活度水平在0.4至0.9 Aw的范围内的馅饼，包装等的外皮。 脱水果可以被研磨成被挤压，压缩，滚压或冲压成切成顶部和底部结壳的片材的颗粒。 可以使用水分活度为0.1〜0.2 Aw的脱水果粒形成裂纹状的地壳。 水果地壳可用于形成全果馅饼或类似糕点。
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公开(公告)号：US4929463A
公开(公告)日：1990-05-29
申请号：US317828
申请日：1989-03-01
申请人： Richard S. Meyer
发明人： Richard S. Meyer
摘要： A process for the aseptic preparation of particulate food products containing large and minor particulate components. The large and minor particulate components are separately heated within a single processing system at a temperature and time sufficient to sterilize each component. The large component may be acidified prior to heating and recombined with a heated minor component at basic pH to form a sterilized food product at neutral pH.
摘要翻译： 用于无菌制备含有大颗粒组分和微量颗粒组分的颗粒状食品的方法。 在单个处理系统中，大的和次要的颗粒组分在足以对每个组分进行消毒的温度和时间内单独加热。 大部分组分可以在加热之前酸化，并在碱性pH下与加热的次要组分重新组合以在中性pH下形成无菌食品。
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公开(公告)号：US20130287926A1
公开(公告)日：2013-10-31
申请号：US13927719
申请日：2013-06-26
申请人： Richard S. Meyer
发明人： Richard S. Meyer
IPC分类号： A23L1/237
摘要： Various low sodium salt substitute compositions are disclosed, as well as food products comprising the same.
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公开(公告)号：US20110059217A1
公开(公告)日：2011-03-10
申请号：US12664577
申请日：2008-06-25
申请人： Richard S. Meyer
发明人： Richard S. Meyer
CPC分类号： A23L3/0155 , A23L3/3508 , A23L3/37
摘要： Methods of sterilizing a temperature sensitive material, such as an acidified or non-acidified food product, pharmaceutical product or cosmetic product, are disclosed. The methods comprise freezing the temperature sensitive material to an initial temperature of less than or equal to −2° C. and then either (i) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 3 minutes or (ii) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 90 seconds, releasing the first elevated pressure for a predetermined pause period of time and then pressurizing the temperature sensitive material to a second elevated pressure of at least 250 MPa for a predetermined second period of time of at least 90 seconds.
摘要翻译： 公开了对温敏材料如酸化或非酸化的食品，药物产品或化妆品进行灭菌的方法。 所述方法包括将感温材料冷冻至初始温度小于或等于-2℃，然后（i）将冷冻的感温材料加压至至少250MPa的第一升高压力达预定的第一周期 至少3分钟的时间，或（ii）将冷冻的感温材料加压至至少250MPa的第一升高压力至少90秒的预定的第一时间段，将第一升高压力释放预定的暂停时间 然后将感温材料加压至至少250MPa的第二升高压力至少90秒的预定的第二时间段。
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公开(公告)号：US20080050494A1
公开(公告)日：2008-02-28
申请号：US11509953
申请日：2006-08-25
申请人： Richard S. Meyer
发明人： Richard S. Meyer
IPC分类号： A23L1/16
摘要： An acidified, milk-based, shelf-stable food product comprises a milk-based component and preferably a pasta component. At least the milk-based component contains acidifying agents selected from the group of sodium acid sulfate, sorbic acid, lactic acid, and gluconic acid. This unique combination of acids provides a salty flavor without the addition of sodium chloride and provides an end product having a low pH or low acid taste that is shelf-stable over a significant period of time.
摘要翻译： 酸化的，基于乳的，保存稳定的食品包括乳基成分和优选面食成分。 至少该乳基组分含有选自酸式硫酸钠，山梨酸，乳酸和葡萄糖酸的酸化剂。 这种独特的酸组合提供了不添加氯化钠的咸味，并且提供了在相当长的时间内保持稳定的低pH或低酸味的终产物。
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公开(公告)号：US06177115B1
公开(公告)日：2001-01-23
申请号：US09490134
申请日：2000-01-24
申请人： Richard S. Meyer
发明人： Richard S. Meyer
IPC分类号： A23L300
CPC分类号： A23L3/16 , A23C19/0973 , A23C2210/15 , A23L3/0155 , A23L3/02 , A23L3/10 , A23L3/22
摘要： This invention pertains to methods for achieving the commercial sterilization of foods having a pH greater than or equal to 4.5 involving concomitant treatment of the food to two or more cycles of high heat, high pressure, with a brief pause between cycles. The pressurization schedule relies on the additional instantaneous, uniform.
摘要翻译： 本发明涉及用于实现pH大于或等于4.5的食品的商业灭菌的方法，其涉及伴随处理食物至两个或更多个高热，高压循环，循环之间暂时停顿。 加压计划依赖于额外的瞬时，均匀。
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公开(公告)号：US6017572A
公开(公告)日：2000-01-25
申请号：US203977
申请日：1998-12-02
申请人： Richard S. Meyer
发明人： Richard S. Meyer
CPC分类号： A23L3/16 , A23C19/0973 , A23L3/0155 , A23L3/02 , A23L3/10 , A23L3/22 , A23C2210/15
摘要： This invention pertains to methods for achieving the commercial sterilization of foods having a pH greater than or equal to 4.5 involving concomitant treatment of the food to two or more cycles of high heat, high pressure, with a brief pause between cycles. The pressurization schedule relies on-the additional instantaneous, uniform heat from adiabatic pressurization and then instantaneous, uniform adiabatic cooling during depressurization for each cycle.
摘要翻译： 本发明涉及用于实现pH大于或等于4.5的食品的商业灭菌的方法，其涉及伴随处理食物至两个或更多个高热，高压循环，循环之间暂时停顿。 加压计划依赖于绝热加压的额外瞬时均匀热量，然后依赖于每个循环的减压过程中瞬时均匀的绝热冷却。
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10.发明授权Fat substitute compositions having reduced laxative effects at low levels of inclusion 失效脂肪替代物组合物在低含量水平下具有降低的泻药作用
公开(公告)号：US5366753A
公开(公告)日：1994-11-22
申请号：US138630
申请日：1993-10-15
CPC分类号： A23D9/013 , A23D9/007 , A23L33/26 , Y10S426/804
摘要： A fat substitute composition includes an edible, substantially non-digestible fat substitute material having a melting point of about 37.degree. C. or less in combination with an emulsifier as an anti-laxative agent to reduce an undesirable laxative effect associated with the fat substitute material. In a preferred embodiment, the emulsifier is present at a level of greater than 5% by weight of the fat substitute material.
摘要翻译： 脂肪替代物组合物包含熔点为约37℃或更低的可食用的，基本上不易消化的脂肪替代材料，其与作为抗泻剂的乳化剂组合以减少与脂肪替代物质相关的不期望的泻药作用 。 在一个优选的实施方案中，乳化剂的含量大于脂肪替代材料的5重量％。
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