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公开(公告)号：USRE39147E1
公开(公告)日：2006-06-27
申请号：US09899090
申请日：2001-07-05
申请人： Robert B. Beelman , Eric M. Duncan
发明人： Robert B. Beelman , Eric M. Duncan
CPC分类号： A23B7/10 , A23B7/0441 , A23B7/154 , A23B7/157
摘要： Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for controlling the growth of spoilage bacteria and for preventing unwanted color changes in fresh and processed mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial buffer solution having a pH of from about 9.5 to about 11.0; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing buffer solutions of erythorbic acid and sodium erythorbate, in ratios of about 1:4, with a sufficient pH to return the mushrooms to the mushroom physiological pH of about 6.5.
摘要翻译： 使用毒理学上可接受的成分的防腐剂组合物，并且至少部分使用pH为9.0或以上的方法，用于控制腐败细菌的生长并防止新鲜和加工的蘑菇中不需要的颜色变化。 制备防腐剂的水溶液并通过喷雾或浸渍在多个阶段中施用于蘑菇。 更具体地，公开了一种用于保存新鲜和加工的蘑菇的方法，包括以下步骤：使蘑菇与pH为约9.5至约11.0的抗微生物缓冲溶液接触; 并且在接触步骤之后立即将该蘑菇一次或多次漂洗，其中pH值中和缓冲溶液的比例为约1:4，具有足够的pH使蘑菇回到蘑菇生理pH为约6.5 。
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公开(公告)号：US5919507A
公开(公告)日：1999-07-06
申请号：US120905
申请日：1998-07-22
申请人： Robert B. Beelman , Eric M. Duncan
发明人： Robert B. Beelman , Eric M. Duncan
CPC分类号： A23B7/10 , A23B7/0441 , A23B7/154 , A23B7/157
摘要： Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for controlling the growth of spoilage bacteria and for preventing unwanted color changes in fresh and processed mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial buffer solution having a pH of from about 9.5 to about 11.0; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing buffer solutions of erythorbic acid and sodium erythorbate, in ratios of about 1:4, with a sufficient pH to return the mushrooms to the mushroom physiological pH of about 6.5.
摘要翻译： 使用毒理学上可接受的成分的防腐剂组合物，并且至少部分使用pH为9.0或以上的方法，用于控制腐败细菌的生长并防止新鲜和加工的蘑菇中不需要的颜色变化。 制备防腐剂的水溶液并通过喷雾或浸渍在多个阶段中施用于蘑菇。 更具体地，公开了一种用于保存新鲜和加工的蘑菇的方法，包括以下步骤：使蘑菇与pH为约9.5至约11.0的抗微生物缓冲溶液接触; 并且在接触步骤之后立即将该蘑菇一次或多次漂洗，其中pH值中和缓冲溶液的比例为约1:4，具有足够的pH使蘑菇回到蘑菇生理pH约为6.5 。
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3.发明授权Methods and compositions for improving the nutritional content of mushrooms and fungi 有权用于改善蘑菇和真菌的营养成分的方法和组合物公开(公告)号：US08337921B2
公开(公告)日：2012-12-25
申请号：US13563065
申请日：2012-07-31
申请人： Robert B. Beelman , Michael Kalaras
发明人： Robert B. Beelman , Michael Kalaras
IPC分类号： A23L1/303
CPC分类号： A23L5/00 , A23K10/30 , A23K20/174 , A23L31/00 , A23L33/155 , A23V2002/00 , A61K36/07 , A23V2250/7104
摘要： An improved filamentous fungi is disclosed that has an enhanced nutritional profile by utilizing pulsed ultraviolet irradiation. According to the invention, the vitamin D component of mushrooms and other filamentous fungi may be drastically increased with no deleterious affects on appearance with the use of pulsed UV radiation. Mushrooms so treated had up to 1800% DV in one serving of fresh mushrooms.
摘要翻译： 公开了通过利用脉冲紫外线照射具有增强的营养特性的改进的丝状真菌。 根据本发明，蘑菇和其他丝状真菌的维生素D成分可以大大增加，而使用脉冲UV辐射对外观没有有害的影响。 如此处理的蘑菇在一个新鲜的蘑菇中具有高达1800％的DV。
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公开(公告)号：US20100076093A1
公开(公告)日：2010-03-25
申请号：US12529859
申请日：2008-03-07
CPC分类号： A23L3/3544 , A23L3/3463 , A23L3/3526 , A23V2002/00 , C12H1/14 , A23V2200/10 , A23V2250/0624 , A23V2250/132
摘要： The invention relates to the novel use of ergothioneine and preferably, L ergothioneine, as a nutritional additive and preservative in foods, medicines, and/or beverages. According to the invention, the powerful antioxidant ergothioneine was found to be very stable over time in and to have no deleterious effects on taste or consistency of food and beverages even when stored, over a period of several years. In a preferred embodiment, ergothioneine may be used as a replacement for all or part of the antimicrobial/preservative sulfur dioxide or other sulfites traditionally used in the wine making process.
摘要翻译： 本发明涉及麦角硫酸，优选L-麦角硫素作为食品，药物和/或饮料中的营养添加剂和防腐剂的新用途。 根据本发明，发现强力的抗氧化剂麦角硫素在时间上非常稳定，并且即使在几年的时间内储存时也不会对食品和饮料的味道或稠度产生有害影响。 在一个优选的实施方案中，麦角硫代可以用作在酿造过程中传统使用的全部或部分抗微生物/防腐剂二氧化硫或其它亚硫酸盐。
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公开(公告)号：US5681738A
公开(公告)日：1997-10-28
申请号：US854114
申请日：1992-03-19
CPC分类号： C05F11/10 , C12N1/14 , Y10S71/901 , Y10S71/904
摘要： Provided is a method for the use of 10-oxo-trans-8-decenoic acid (ODA) as a fungal growth hormone to stimulate mycelial growth of cultivated mushrooms. A species of cultivated mushroom is selected and grown in a solid or liquid growth medium which has been supplemented with ODA to a concentration of 10.sup.-7 M to about 10.sup.-4 M. After culturing the mushroom the mycelium of cultivated mushroom is harvested. In addition to a method of using ODA, a method for the hormonal stimulation of fruiting in cultivated mushrooms is also disclosed. The ODA in this method is added to the casing layer of the compost which is mixed with mushroom spawn. Further, the ODA is added to the casing layer in aqueous solution after casing the compost.
摘要翻译： 提供了使用10-氧代 - 反式-8-癸烯酸（ODA）作为真菌生长激素来刺激栽培的蘑菇的菌丝体生长的方法。 一种栽培的蘑菇被选择和生长在固体或液体生长培养基中，其已经补充了10-7M至约10-4M浓度的ODA。 培养蘑菇后，收获栽培的蘑菇菌丝体。 除了使用ODA的方法之外，还公开了在栽培蘑菇中激素刺激果实的方法。 该方法中的ODA被添加到与蘑菇产卵混合的堆肥的壳层中。 此外，在堆肥后，将ODA添加到水溶液中的套管层。
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公开(公告)号：US20130035361A1
公开(公告)日：2013-02-07
申请号：US13644867
申请日：2012-10-04
IPC分类号： A23L3/3544 , A01N43/50 , A23L3/3535 , A23L2/44 , C12H1/14 , A23B7/154
CPC分类号： A23L3/3544 , A23L3/3463 , A23L3/3526 , A23V2002/00 , C12H1/14 , A23V2200/10 , A23V2250/0624 , A23V2250/132
摘要： The invention relates to the novel use of ergothioneine and preferably, L ergothioneine, as a nutritional additive and preservative in foods, medicines, and/or beverages. According to the invention, the powerful antioxidant ergothioneine was found to be very stable over time in and to have no deleterious effects on taste or consistency of food and beverages even when stored, over a period of several years. In a preferred embodiment, ergothioneine may be used as a replacement for all or part of the antimicrobial/preservative sulfur dioxide or other sulfites traditionally used in the wine making process.
摘要翻译： 本发明涉及麦角硫酸，优选L-麦角硫素作为食品，药物和/或饮料中的营养添加剂和防腐剂的新用途。 根据本发明，发现强力的抗氧化剂麦角硫素在时间上非常稳定，并且即使在几年的时间内储存时也不会对食品和饮料的味道或稠度产生有害影响。 在一个优选的实施方案中，麦角硫代可以用作在酿造过程中传统使用的全部或部分抗微生物/防腐剂二氧化硫或其它亚硫酸盐。
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公开(公告)号：US07048956B2
公开(公告)日：2006-05-23
申请号：US10091367
申请日：2002-03-05
申请人： Robert B. Beelman , Ali Demirci
发明人： Robert B. Beelman , Ali Demirci
IPC分类号： A23B7/00
CPC分类号： A23B7/154 , A23B7/157 , A23L3/3508 , A23L3/358 , A23L31/00 , Y02A40/943
摘要： Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing unwanted color changes in fresh and processed produce, particularly mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial solution having a pH of about 9.0 or above; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing solutions having a pH sufficient to return the produce to its physiological pH. In a preferred embodiment, electrolyzed basic water is used in the first stage high-pH rinse step and electrolyzed acid water is used in the second stage neutralizing solution step. Tyrosinase inhibitors such as ascorbates, erythorbates, EDTA or calcium chloride are added to the neutralizing solutions to inhibit enzymatic browning.
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