公开(公告)号：US06797308B2

公开(公告)日：2004-09-28

申请号：US09779756

申请日：2001-02-08

申请人： John Howard Pasch ,  Michael Gerard Roman ,  Scott Brooks ,  James L. Bell

发明人： John Howard Pasch ,  Michael Gerard Roman ,  Scott Brooks ,  James L. Bell

IPC分类号： A23L1162

CPC分类号： A23L7/111 ,  A23L7/11

摘要： The present invention provides fully cooked, ready to heat and serve pasta compositions which are stabilized against the development of toxins from pathogenic bacterial contaminants under refrigeration conditions for 120 days or more. The stabilized pasta compositions are attained by the incorporation of nisin-containing cultured whey derived from a nisin-producing culture. The pasta of the present invention is prepared from pasta dough comprising about 55 to about 80 percent high protein wheat flour, about 1 to about 5 percent wheat gluten, 0 to about 20 percent egg product, 0 to about 3 percent dough conditioner, sufficient nisin-containing cultured whey to provide about 200 to about 1200 IU nisin/g pasta dough, and sufficient water to provide a total moisture content of about 25 to about 35 percent.

摘要翻译： 本发明提供了完全煮熟的，准备加热和服务的面食组合物，其在冷藏条件下稳定化以防止来自病原菌污染物的毒素发生120天或更长时间。 稳定的面食组合物通过掺入来自乳链菌肽生成培养物的乳链菌肽培养的乳清来实现。 本发明的面食是由包含约55至约80％的高蛋白小麦粉，约1至约5％的小麦面筋，0至约20％的蛋制品，0至约3％的面团调理剂，足够的乳链菌肽 的培养乳清以提供约200至约1200IU乳链菌肽/ g面食面团，以及足够的水以提供约25至约35％的总水分含量。

公开(公告)号：US06613364B2

公开(公告)日：2003-09-02

申请号：US09779712

申请日：2001-02-08

申请人： Peter Miles Begg ,  Cecily Elizabeth Brose ,  John Howard Pasch ,  Michael Gerard Roman ,  Scott Brooks

发明人： Peter Miles Begg ,  Cecily Elizabeth Brose ,  John Howard Pasch ,  Michael Gerard Roman ,  Scott Brooks

IPC分类号： A23B412

CPC分类号： A23B4/22

摘要： The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition. The invention additionally provides a method of inhibiting the growth of a pathogenic microorganism in cooked food compositions that includes preparing a composition comprising meat, vegetables, sauce, and nisin-containing whey, cooking the composition, and sealing the composition into packaging; whereby the growth of a pathogenic microorganism is inhibited.

摘要翻译： 本发明提供了包含熟肉和乳链菌肽乳清的熟肉的稳定肉制品。 本发明还提供一种包含熟肉，蔬菜，酱油和乳链菌肽乳清的稳定食品。 含乳链菌肽的乳清可以通过以下方法制备：（1）用生产乳链菌肽的微生物的培养物接种巴氏消毒的乳制品组合物，将组合物孵育直到pH达到约6.2至约4.0的值，形成乳清和凝乳混合物 ，并将乳清与乳清和凝乳混合物分离，得到作为乳链菌肽的乳清的分离的乳清，或（2）使用乳链菌肽生成微生物发酵强化干酪乳清组合物。 本发明还提供一种制备熟肉，蔬菜和酱料的稳定食品的方法，其包括制备包含肉，蔬菜，酱油和乳链菌肽的乳清的组合物，并烹饪该组合物。 本发明另外提供一种抑制烹饪食物组合物中致病微生物生长的方法，其包括制备包含肉，蔬菜，酱油和乳链球蛋白的乳清的组合物，烹饪该组合物，并将该组合物密封成包装; 从而抑制致病微生物的生长。