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11 条记录 (耗时 0.019 秒)

    Preservation of vegetables and fruits
    2.
    发明授权
    Preservation of vegetables and fruits 失效
    蔬菜和水果的保存

    公开(公告)号：US5192565A

    公开(公告)日：1993-03-09

    申请号：US756816

    申请日：1991-09-09

    申请人： Marcel Buhler ,  Thang Ho Dac ,  Hugh Hose ,  Robert D. Wood

    发明人： Marcel Buhler ,  Thang Ho Dac ,  Hugh Hose ,  Robert D. Wood

    IPC分类号： A23B7/005 ,  A23B7/06 ,  A23B7/10 ,  A23B7/155

    CPC分类号： A23B7/0053 ,  A23B7/06 ,  A23B7/10 ,  A23B7/155

    摘要： Vegetables and fruits are heat-treated to blanch them and then cooled. The heat-treated vegetables are fermented with a lactic bacteria in the presence of water to obtain a fermented food and water of fermentation having a pH of from 3.1 to 4.4. The water of fermentation is drained from the fermented food, which then is washed. The fermented food, at a pH of from 3.8 to 4.4, then is pasteurized.

    摘要翻译： 蔬菜和水果经过热处理使其变白并冷却。 热水处理的蔬菜在水的存在下用乳酸菌发酵，得到pH为3.1〜4.4的发酵食品和发酵水。 发酵水从发酵食物中排出，然后将其洗涤。 然后将pH 3.8〜4.4的发酵食品进行巴氏杀菌。

    Production of a hydrolysate
    3.
    发明授权
    Production of a hydrolysate 有权
    生产水解产物

    公开(公告)号：US06383532B1

    公开(公告)日：2002-05-07

    申请号：US09552509

    申请日：2000-04-19

    申请人： Bee Gim Lim ,  Tsui Luan Ng ,  Sven Heyland ,  Thang Ho Dac

    发明人： Bee Gim Lim ,  Tsui Luan Ng ,  Sven Heyland ,  Thang Ho Dac

    IPC分类号： A23B710

    CPC分类号： A23J3/346 ,  A23L27/215 ,  A23L27/50

    摘要： The invention relates to a hydrolysate and a process for the production of the hydrolysate. The process includes a fermenting step wherein a Koji substrate of a protein containing material and a carbohydrate that has been injected with a culture of a lactic acid bacteria that is capable of imparting a specific characteristic note to the hydrolysate is fermented to produce a fermented Koji and a hydrolysis step wherein the fermented Koji is hydrolyzed at a temperature of between about 2° C. and 50° C. and a pH of from about 5.6 to 7.0 for a period of from about 1 to 20 days to produce a hydrolysate. The characteristic note of the hydrolysate is stronger than if the inoculation with the lactic acid bacteria occurred after the fermentation stage.

    摘要翻译： 本发明涉及水解产物和生产水解产物的方法。 该方法包括发酵步骤，其中将含有蛋白质的材料的Koji底物和已经注射了能够赋予水解产物特定特征的乳酸菌的培养物的碳水化合物发酵以产生发酵的Koji， 水解步骤，其中发酵的Koji在约2℃至50℃的温度和约5.6至7.0的温度下水解约1至20天的时间以产生水解产物。 水解产物的特征是比发酵后发生乳酸菌接种强。

    Process for producing soya sauce
    5.
    发明授权
    Process for producing soya sauce 失效
    生产大豆酱的方法

    公开(公告)号：US5141756A

    公开(公告)日：1992-08-25

    申请号：US565512

    申请日：1990-08-10

    申请人： Rupak Bajracharya ,  Thang Ho Dac ,  Robert D. Wood

    发明人： Rupak Bajracharya ,  Thang Ho Dac ,  Robert D. Wood

    IPC分类号： A23L11/00 ,  A23L27/50

    CPC分类号： A23L27/50 ,  A23L11/09

    摘要： A process for the production of a soya sauce, in which a koji is prepared by fermentation with a koji culture of a mixture of cooked soya and roasted wheat, the koji is hydrolyzed in aqueous suspension with the enzymes produced during fermentation of the koji, a moromi is prepared by addition of sodium chloride to the hydrolyzed koji suspension, the moromi is left to ferment and is then pressed and the liquor obtained is pasteurized and clarified.

    摘要翻译： 一种生产酱油的方法，其中通过用煮熟的大豆和焙烤小麦的混合物的曲调培养物发酵制备曲，该曲线在水性悬浮液中与在曲的发酵期间产生的酶水解， 通过向水解的曲柄悬浮液中加入氯化钠制备莫诺米，将其发酵，然后压制，将得到的液体巴氏消毒并澄清。

    HYDROLYSATE OF A PROTEIN SUBSTRATE AND A PROCESS FOR PRODUCING THEREOF
    7.
    发明申请
    HYDROLYSATE OF A PROTEIN SUBSTRATE AND A PROCESS FOR PRODUCING THEREOF 审中-公开
    蛋白质底物的水解产物及其生产方法

    公开(公告)号：US20140148579A1

    公开(公告)日：2014-05-29

    申请号：US14115266

    申请日：2011-05-03

    申请人： Bee Gim Lim ,  Thang Ho Dac

    发明人： Bee Gim Lim ,  Thang Ho Dac

    IPC分类号： C12P21/06 ,  C07K14/415

    CPC分类号： C12P21/06 ,  A23J3/341 ,  A23L27/24 ,  C07K14/415

    摘要： The present invention relates to a hydrolysate obtainable by hydrolysing a substrate comprising at least one animal protein by a food-grade bacterium in an environment of less than 2 wt % salt content. The present invention further relates to a process for producing a hydrolysate, comprising the steps of a) mixing a substrate with a food-grade bacterium, and b) incubating the mixture of step a) under conditions of less than 2 wt % salt content, wherein the substrate comprises at least one animal protein. The hydrolysate or the hydrolysate obtainable from the process in accordance with the present invention is superior in flavour, aroma, texture and nutritional value, and may be used or further processed to obtain a food product.

    摘要翻译： 本发明涉及通过在小于2重量％盐含量的环境中通过食品级细菌水解包含至少一种动物蛋白质的底物而获得的水解产物。 本发明还涉及一种生产水解产物的方法，包括以下步骤：a）将底物与食品级细菌混合，以及b）在小于2重量％盐含量的条件下孵育步骤a）的混合物， 其中所述底物包含至少一种动物蛋白。 可从本发明方法获得的水解产物或水解产物在风味，香气，质地和营养价值方面都是优异的，并且可以被使用或进一步加工以获得食品。

    Production of hydrolysate seasoning
    9.
    发明授权
    Production of hydrolysate seasoning 失效
    生产水解调味料

    公开(公告)号：US06569476B2

    公开(公告)日：2003-05-27

    申请号：US09727444

    申请日：2000-12-04

    申请人： Bee Gim Lim ,  Thang Ho Dac

    发明人： Bee Gim Lim ,  Thang Ho Dac

    IPC分类号： A23L123

    CPC分类号： A23J3/346 ,  A23L27/201 ,  A23L27/24 ,  A23L27/50

    摘要： A process for producing a hydrolysate seasoning by hydrolyzing a protein containing material with enzymes that have proteolytic activity and fiber hydrolyzing activity. The hydrolysate may be used as a liquid sauce, a paste, or as a dried powder. The hydrolysate may be used as a base for an aromatisation agent in culinary products.

    摘要翻译： 通过用具有蛋白水解活性和纤维水解活性的酶水解含蛋白质的材料来生产水解调味料的方法。 水解产物可用作液体酱料，糊剂或干粉末。 水解产物可用作烹饪产品中的芳构化剂的基质。

    Pelletization process
    10.
    发明授权
    Pelletization process 失效
    造粒过程

    公开(公告)号：US06309680B1

    公开(公告)日：2001-10-30

    申请号：US09617943

    申请日：2000-08-29

    申请人： Bee Gim Lim ,  Thang Ho Dac

    发明人： Bee Gim Lim ,  Thang Ho Dac

    IPC分类号： A23L110

    CPC分类号： A23J3/18 ,  A23L27/50

    摘要： A process for the production of a fermenting material which includes the steps of forming a dough by adding water to a dried gluten in an amount of from at least 19% to 60% by weight, pelletizing the dough to form pellets, and sterilizing the pellets by steam treatment. The gluten may be rice gluten, corn gluten, wheat gluten or combinations thereof. Also, a fermenting material obtained by this process. This fermenting material can be inoculated with a microorganism and fermented to form a fermention product that can be used as a food sauce, flavoring or seasoning additive.

    摘要翻译： 一种用于生产发酵材料的方法，其包括以下步骤：通过向干燥的麸质中加入水至少19重量％至60重量％的水分形成面团，将生面团造粒以形成颗粒，并将颗粒灭菌 通过蒸汽处理。 面筋可以是米麸质，玉米面筋，小麦面筋或其组合。 此外，通过该方法获得的发酵材料。 该发酵材料可以用微生物接种并发酵以形成可用作食品酱料，调味剂或调味添加剂的发酵产品。