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1.发明授权Animal protein-containing food products having improved moisture retention and method of preparing 失效具有改善保湿性的含有动物蛋白质的食品和制备方法公开(公告)号：US07001630B2
公开(公告)日：2006-02-21
申请号：US10639821
申请日：2003-08-13
Applicant: Fredric G. Bender
Inventor： Fredric G. Bender
CPC classification number: A23L13/72 , A23L13/432 , A23L13/55 , A23L13/60
Abstract: An animal protein-containing food product contains animal protein, water and an amount of an alkali silicate effective to enhance the moisture retention of the muscle food product. A method for treating an animal protein-containing food product to improve the moisture retention of the food product includes the step of contacting the muscle food product or food product ingredient with an alkali silicate.
Abstract translation: 含有动物蛋白质的食品含有动物蛋白质，水和一定量的有效提高肌肉食品的保湿性的碱性硅酸盐。 用于治疗含有动物蛋白的食品以改善食品的保湿性的方法包括使肌肉食品或食品成分与碱性硅酸盐接触的步骤。
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2.发明授权Broad-range antibacterial composition and process of applying to food surfaces 失效广泛的抗菌成分和应用于食品表面的工艺公开(公告)号：US06207210B1
公开(公告)日：2001-03-27
申请号：US09460922
申请日：1999-12-14
Applicant: Fredric G. Bender , William King , Xintian Ming , George Weber
Inventor： Fredric G. Bender , William King , Xintian Ming , George Weber
IPC: A23B514
CPC classification number: A23L3/3571 , A23B4/22 , A23L3/3463 , A23L3/34635 , A23L3/3508 , A23L3/358
Abstract: A composition of matter which demonstrates efficacy against both gram positive and gram negative bacteria containing: (a) a gram negative bacteria inhibiting effective amount of propionibacteria metabolites with the proviso that such metabolites not solely comprise propionic acid; (b) a gram positive bacteria inhibiting effective amount of a lantibiotic; and (c) a chelating effective amount of one or more phosphate salts which function as a chelating agent to bind the propionibacteria metabolites and lantibiotics to the surface of the substrate being treated and its method of use is provided.
Abstract translation: 其具有对革兰氏阳性菌和革兰氏阴性菌均具有效力的组合物，其含有：（a）抑制有效量的丙酸杆菌代谢物的革兰氏阴性细菌，条件是这些代谢物不仅包含丙酸;（b） 有效量的蓝霉素; 和（c）螯合有效量的一种或多种磷酸盐，其用作螯合剂以将丙酸细菌代谢物和蓝宝石生物结合到被治疗的基质的表面及其使用方法。
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3.发明授权Process for treating red meat, poultry and seafood to control bacterial contamination and/or growth 失效处理红肉，家禽和海鲜以控制细菌污染和/或生长的方法
公开(公告)号：US5700507A
公开(公告)日：1997-12-23
申请号：US644552
申请日：1996-05-10
Applicant: Fredric G. Bender , Charles Mostoller , Evelyn Marie Frankovich
Inventor： Fredric G. Bender , Charles Mostoller , Evelyn Marie Frankovich
Abstract: A process for treating animals and/or seafood comprising the step of contacting the animal and/or seafood with a treatment solution containing trialkali metal orthophosphate at a temperature of between about 90.degree. F. and about 200.degree. F. for a time period effective to remove, reduce or retard bacterial contamination without significantly depreciating the organoleptic properties of the animal and/or seafood is provided.
Abstract translation: 一种用于处理动物和/或海鲜的方法，包括在约90°F至约200°F的温度下使动物和/或海鲜与含有三碱金属正磷酸盐的处理溶液接触的步骤， 提供除去，减少或延缓细菌污染，而不显着降低动物和/或海鲜的感官特性。
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4.发明授权Process for treating red meat to control bacterial contamination and/or growth 失效处理红肉以控制细菌污染和/或生长的方法
公开(公告)号：US5268185A
公开(公告)日：1993-12-07
申请号：US931138
申请日：1992-08-17
Applicant: Fredric G. Bender , Eugene Brotsky
Inventor： Fredric G. Bender , Eugene Brotsky
Abstract: The surface of red meat is treated with an trialkali metal orthophosphate to reduce, remove, retard or control salmonella, campylobacter, listeria, and spoilage bacteria without causing organoleptic depreciation of the meat, including color change.
Abstract translation: 红肉的表面用三碱金属正磷酸盐处理，以减少，去除，延缓或控制沙门氏菌，弯曲杆菌，李斯特菌和腐败细菌，而不会引起肉的感官贬值，包括颜色变化。
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公开(公告)号：US5192570A
公开(公告)日：1993-03-09
申请号：US712245
申请日：1991-06-07
Applicant: Fredric G. Bender , Eugene Brotsky
Inventor： Fredric G. Bender , Eugene Brotsky
Abstract: The surface of red meat is treated with an trialkali metal orthophosphate to reduce, remove, retard or control salmonella, campylobacter, listeria, and spoilage bacteria without causing organoleptic depreciation of the meat, including color change.
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Patent Agency Ranking6.发明授权Process for treating poultry carcasses to control bacterial contamination and/or growth 失效处理家禽屠体以控制细菌污染和/或生长的方法
公开(公告)号：US5283073A
公开(公告)日：1994-02-01
申请号：US938864
申请日：1992-08-31
Applicant: Fredric G. Bender , Eugene Brotsky
Inventor： Fredric G. Bender , Eugene Brotsky
Abstract: Salmonella, campylobacter and other bacteria can be removed, reduced or retarded on poultry carcasses by treating poultry with a treatment solution having an alkaline pH and containing an alkali metal orthophosphate, e.g., trisodium orthophosphate.
Abstract translation: 通过用具有碱性pH的处理溶液并含有碱金属正磷酸盐（例如正磷酸三钠）处理家禽，可以将家禽屠体中的沙门氏菌，弯曲菌和其它细菌除去，减少或延缓。
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公开(公告)号：US5143739A
公开(公告)日：1992-09-01
申请号：US712260
申请日：1991-06-07
Applicant: Fredric G. Bender , Eugene Brotsky
Inventor： Fredric G. Bender , Eugene Brotsky
Abstract: Salmonella and other bacteria can be removed, reduced or retarded on poultry carcasses by treating poultry with a treatment solution containing an alkali metal orthophosphate, e.g., trisodium orthophosphate.
Abstract translation: 通过用含有碱金属正磷酸盐（例如正磷酸三钠）的处理溶液处理家禽，可以将家禽屠体中的沙门氏菌和其它细菌除去，减少或延缓。
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8.发明授权Use of soy products having a reduced beany flavor in meat and other food products 失效在肉类和其他食品中使用具有降低的香味的大豆制品
公开(公告)号：US4556571A
公开(公告)日：1985-12-03
申请号：US739491
申请日：1985-05-30
Applicant: William E. Swartz , Charles W. Everson , Fredric G. Bender
Inventor： William E. Swartz , Charles W. Everson , Fredric G. Bender
CPC classification number: A23J3/16 , A23L11/09 , A23L13/426 , A23L13/428
Abstract: The beany flavor of soy products can be reduced by hydrating the soy product with a solution containing a water soluble primary yeast extract prior to incorporating the soy product into a food product, preferably a comminuted meat product.
Abstract translation: 在将大豆制品并入食品中，优选粉碎的肉制品之前，可以用含有水溶性初级酵母提取物的溶液水合大豆制品来减少大豆制品的味道。
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公开(公告)号：US07354613B2
公开(公告)日：2008-04-08
申请号：US10737990
申请日：2003-12-17
Applicant: Fredric G. Bender , George Weber
Inventor： Fredric G. Bender , George Weber
IPC: A23B4/02
CPC classification number: A23B4/24 , A23B4/023 , A23B4/26 , A23B4/305 , A23C19/105 , A23L3/358 , A23L3/3589 , A23L13/432
Abstract: Contacting a processed food product with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the product or retards bacterial growth on the product or both reduces bacterial contamination and retards bacterial growth on the product, without substantial detriment to the organoleptic properties of the product.
Abstract translation: 将经加工的食品与含有有效量的碱式硅酸盐的水溶液接触可降低产品的细菌污染或延缓产品上的细菌生长，或减少细菌污染并延缓产品上的细菌生长，而不会对感官特性造成实质的损害 的产品。
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10.发明授权Process for treating red meat, poultry or seafood to control bacterial contamination and/or growth 失效处理红肉，家禽或海鲜以控制细菌污染和/或生长的方法
公开(公告)号：US5635231A
公开(公告)日：1997-06-03
申请号：US618635
申请日：1996-03-19
Applicant: Fredric G. Bender , Walter Frees
Inventor： Fredric G. Bender , Walter Frees
IPC: A23B4/005 , A23B4/02 , A23B4/027 , A23L13/40 , A23L13/50 , A23L17/00 , A23L1/314 , A23L1/315 , A23L1/325
CPC classification number: A23B4/027 , A23B4/0053 , A23B4/02 , A23L13/432 , A23L13/50 , A23L17/00
Abstract: A process for treating poultry, red meat or seafood comprising the step of contacting the poultry, red meat or seafood with:(1) a treatment solution comprising trialkali metal orthophosphate; and(2) steamfor a time period effective to remove, reduce or retard bacterial contamination without significantly depreciating the organoleptic properties of the animal and/or seafood is provided.
Abstract translation: 一种处理家禽，红肉或海鲜的方法，包括使家禽，红肉或海鲜接触的步骤：（1）包含三碱金属正磷酸盐的处理溶液; 和（2）蒸汽在有效去除，减少或延缓细菌污染但不显着降低动物和/或海鲜的感官特性的时间段内提供。
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