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公开(公告)号：US20060286226A1
公开(公告)日：2006-12-21
申请号：US11146447
申请日：2005-06-07
申请人： Yeong-Ching Hong , Zuoxing Zheng , Jimbay Loh , Laura Hill , John Pasch , James Bell
发明人： Yeong-Ching Hong , Zuoxing Zheng , Jimbay Loh , Laura Hill , John Pasch , James Bell
IPC分类号： B65B55/00
摘要： This invention relates to a method for combining the multiple steps of hydration, cooking, and pasteurization of a food product into one simplified process. In one embodiment, this invention relates to a method for in-package hydration, cooking and pasteurization of a food product in a single step comprising (a) combining at least one low moisture food component and an aqueous based component in a heat-stable, sealable container wherein an effective amount of the aqueous based component is present to allow proper hydration and cooking; (b) sealing the heat-stable, sealable container; and (c) treating the sealed container at a temperature and time effective to hydrate, cook, and pasteurize the low moisture food product in a single step.
摘要翻译： 本发明涉及将食品的水化，蒸煮和巴氏消毒的多个步骤组合成一个简化的方法。 在一个实施方案中，本发明涉及一种用于在单一步骤中包装中水合，烹饪和巴氏灭菌食品的方法，包括（a）将至少一种低水分食物组分和基于水的组分混合在热稳定， 可密封容器，其中存在有效量的含水基组分以允许适当的水合和烹饪; （b）密封热稳定，可密封的容器; 和（c）在有效地在一个步骤中对低水分食品进行水合，煮制和巴氏消毒的温度和时间处理密封容器。
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2.发明申请Non-Sour, Unpasteurized, Microbiologically-Stable Food Compositions with Reduced Salt Content and Methods of Producing 审中-公开具有降低盐含量的非酸，未经消毒的微生物稳定的食品组合物和生产方法公开(公告)号：US20070082095A1
公开(公告)日：2007-04-12
申请号：US11609632
申请日：2006-12-12
申请人： Jimbay Loh , Yeong-Ching Hong , Sandra Kelly-Harris , Zuoxing Zheng , Krishnan Subramanian , Tim Stubbs , Barbara Lapp
发明人： Jimbay Loh , Yeong-Ching Hong , Sandra Kelly-Harris , Zuoxing Zheng , Krishnan Subramanian , Tim Stubbs , Barbara Lapp
IPC分类号： A23B4/20
CPC分类号： A23L3/3508 , A23B7/10 , A23L3/3571 , A23L3/358 , A23L5/273 , A23L5/276 , A23L27/60 , A23L27/66 , A23L27/84 , A23L33/20 , Y02A40/944
摘要： Low pH, microbiologically stable, unpasteurized food compositions with reduced sourness and reduced salt content and methods of making same are provided. These food compositions are prepared without receiving a pasteurization or other heat treatment by acidifying a foodstuff with a membrane acidic electrodialyzed composition, and/or addition of edible inorganic acids and/or their metal acid salts, to provide low pH values of about 4.6 or less, wherein the total organic acid content is 0.22 moles per 1000 grams of food composition or less, effective to enhance microbiological stability yet without introducing an objectionable sour taste or otherwise adversely affecting organoleptic properties of the resulting food compositions.
摘要翻译： 提供了具有降低的酸度和降低的盐含量的低pH，微生物稳定的，未经高温灭菌的食品组合物及其制备方法。 这些食品组合物通过用膜酸性电渗析组合物酸化食品和/或添加可食用无机酸和/或其金属酸盐而不经过巴氏消毒或其它热处理而制备，以提供约4.6或更低的低pH值 ，其中总有机酸含量为每1000克食物组合物少于0.22摩尔，有效提高微生物稳定性，但不引起令人反感的酸味或以其他方式不利地影响所得食物组合物的感官特性。
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公开(公告)号：US20110053832A1
公开(公告)日：2011-03-03
申请号：US12553438
申请日：2009-09-03
申请人： Marie N. ANTONIEWSKI , Charles A. Kennett , Meghan Anne Mcilroy , Zuoxing Zheng , Judith Gulten Moca , Sandra E. Kelly-Harris
发明人： Marie N. ANTONIEWSKI , Charles A. Kennett , Meghan Anne Mcilroy , Zuoxing Zheng , Judith Gulten Moca , Sandra E. Kelly-Harris
IPC分类号： A61K38/12
CPC分类号： A23L3/34635 , A23L3/3508 , Y02A40/943
摘要： Natural antimicrobials for foods, such as salad dressings and dairy products to target a broad spectrum of food emulsion spoilage microorganisms such as lactic acid bacteria and fungi such as general yeast and even acid-tolerant yeast (such as Zygosaccharomyces bailii). The formulations include at least a combination of a nisin or a nisin containing ingredient and an organic acid and/or its salt. Formulations can include cultured antibacterials that produce nisin and can be combined with organic acids/salts of, for example, acetic acid and Na-Acetate or Ca-Acetate. One formulation where broad spectrum spoilage inhibition is achieved includes nisin or a nisin containing cultured ingredient and 3 percent Ca-Acetate.
摘要翻译： 用于食品的天然抗微生物剂，例如色拉调味品和乳制品，以针对广泛的食品乳化腐败微生物如乳酸菌和真菌如一般酵母和甚至耐酸酵母（例如接合酵母属）。 制剂包括至少组合乳链菌肽或含乳链菌肽的成分和有机酸和/或其盐的组合。 制剂可以包括产生乳链菌肽的培养的抗菌剂，并且可以与例如乙酸和醋酸钠或醋酸钙的有机酸/盐组合。 实现广谱腐败抑制的一种制剂包括乳链菌肽或含乳链菌肽的培养成分和3％的醋酸钙。
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公开(公告)号：US20080152758A1
公开(公告)日：2008-06-26
申请号：US11615457
申请日：2006-12-22
CPC分类号： A21D2/24 , A21D10/02 , A21D13/41 , A23L3/3463 , A23L3/3472 , A23L3/3562 , A23L3/3571 , A23Y2220/67 , A23Y2240/00 , A23Y2280/55
摘要： The invention is directed to an antimicrobial broth composition, which may be incorporated into a dough or dough-based product to impart enhanced microbiological safety. The invention further discloses a method of preparing a cultured glucose-yeast extract broth and a method of incorporating same into a refrigerated dough formula to enhance its microbiological safety.
摘要翻译： 本发明涉及抗微生物肉汤组合物，其可以掺入面团或面团基产品中以赋予增强的微生物安全性。 本发明还公开了一种制备培养的葡萄糖 - 酵母提取物肉汤的方法和将其并入冷冻面团配方中以增强其微生物安全性的方法。
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公开(公告)号：US07323204B2
公开(公告)日：2008-01-29
申请号：US10877422
申请日：2004-06-25
申请人： Zuoxing Zheng , David Mehnert , Susan Monckton
发明人： Zuoxing Zheng , David Mehnert , Susan Monckton
IPC分类号： A23C19/00
CPC分类号： A23C19/11 , A23C19/0684 , A23C21/026 , A23V2002/00 , A23V2200/10 , A23V2250/206
摘要： The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.
摘要翻译： 本发明涉及一种发酵和澄清的含乳乳乳蛋白的乳清及其制备方法，可以通过加入例如新鲜的无奶酪干酪的包装水中来生产稳定的食品。 当乳链菌肽的乳清与食品相比以约10至约30％的量加入时，所得到的稳定的食品延迟或限制在低于检测水平时来自致病细菌污染物的毒素的生长。 稳定的食品通过延缓单核细胞增生利斯特氏菌的生长来改善食物的安全性，并且通过阻止诸如来自明串珠菌属细菌的气体形成细菌的生长来改善产品的保质期。
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公开(公告)号：US08617625B2
公开(公告)日：2013-12-31
申请号：US13709334
申请日：2012-12-10
申请人： Gary Francis Smith , Alice Shen Cha , Zuoxing Zheng , Michael Gerard Roman , Benjamin Emanuel Dias
发明人： Gary Francis Smith , Alice Shen Cha , Zuoxing Zheng , Michael Gerard Roman , Benjamin Emanuel Dias
CPC分类号： A23C9/1234 , A23C3/08 , A23L33/135 , A23V2002/00 , A23Y2220/71 , A23Y2300/49 , A23V2200/3204
摘要： Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.
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公开(公告)号：US07858137B2
公开(公告)日：2010-12-28
申请号：US11958684
申请日：2007-12-18
申请人： Zuoxing Zheng , David Mehnert , Susan Monckton
发明人： Zuoxing Zheng , David Mehnert , Susan Monckton
IPC分类号： A23C19/00
CPC分类号： A23C19/11 , A23C19/0684 , A23C21/026 , A23V2002/00 , A23V2200/10 , A23V2250/206
摘要： The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the growth of toxins from pathogenic bacterial contaminants when the nisin-containing whey is added in amounts between about 10 to about 30% to the food product. The stabilized food product improves the safety of the food by retarding the growth of Listeria monocytogenes and improves the shelf life of the product by retarding the growth of gas forming bacteria such as bacteria from the Leuconostoc species.
摘要翻译： 本发明涉及一种发酵和澄清的含乳乳乳蛋白的乳清及其制备方法，可以通过加入例如新鲜的无奶酪干酪的包装水中来生产稳定的食品。 当乳链菌肽的乳清与食品相比以约10至约30％的量加入时，所得到的稳定的食品延迟或限制在低于检测水平时来自致病细菌污染物的毒素的生长。 稳定的食品通过延缓单核细胞增生利斯特氏菌的生长来改善食物的安全性，并且通过阻止诸如来自明串珠菌属细菌的气体形成细菌的生长来改善产品的保质期。
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公开(公告)号：US20060182846A1
公开(公告)日：2006-08-17
申请号：US11057993
申请日：2005-02-15
申请人： Gary Trecker , Susan Monckton , Amna Abboud , Zuoxing Zheng , Michael Roman
发明人： Gary Trecker , Susan Monckton , Amna Abboud , Zuoxing Zheng , Michael Roman
IPC分类号： A23C9/12
CPC分类号： A23C9/1236 , A23Y2240/41
摘要： The present invention is directed to a stabilized dairy base material for use as a heavy cream replacement or substitute as well as methods for producing the stabilized dairy base material. The stabilized dairy base material contains a nisin-containing curd material prepared by fermentation of milk and/or cream with a nisin-producing culture.
摘要翻译： 本发明涉及用作重型奶油替代物或替代物的稳定的乳制品基料以及用于生产稳定的乳制品基料的方法。 稳定的乳制品基质含有通过用产乳链菌肽生产培养物发酵牛奶和/或奶油制备的乳链菌肽凝乳材料。
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公开(公告)号：US20080241329A1
公开(公告)日：2008-10-02
申请号：US11692496
申请日：2007-03-28
IPC分类号： A23L3/34
CPC分类号： A23L2/44 , A23L3/3508 , A23V2002/00 , A23V2200/10 , A23V2250/02 , A23V2250/032 , A23V2250/054 , A23V2250/0606 , A23V2200/214
摘要： An antimicrobial composition for food applications includes a chelating agent and a lauric acid derivative. The antimicrobial composition optionally includes one or more carboxylic acid derivatives. The chelating agent, the lauric acid derivative, and if present, one or more carboxylic acid derivatives are collectively present in an amount that is less that a taste threshold.
摘要翻译： 用于食品应用的抗微生物组合物包括螯合剂和月桂酸衍生物。 抗微生物组合物任选地包括一种或多种羧酸衍生物。 螯合剂，月桂酸衍生物，如果存在，一种或多种羧酸衍生物以少于味觉阈值的量共同存在。
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公开(公告)号：US20070212462A1
公开(公告)日：2007-09-13
申请号：US11371851
申请日：2006-03-09
IPC分类号： A21D2/16
摘要： A method for preparing a shelf stable beverage is provided that includes blending ε-poly-L-lysine with a beverage and then pasteurizing at lower temperatures without a need of ultra high temperature treatment. The method is effective for providing a shelf stable beverage with improved microbial stability and better color and flavor quality than beverages processed at ultra high temperatures normally required for shelf stability.
摘要翻译： 提供了一种制备搁置稳定饮料的方法，其包括将ε-聚-L-赖氨酸与饮料混合，然后在较低温度下进行巴氏消毒，而不需要超高温处理。 该方法对于提供具有改善的微生物稳定性和更好的颜色和风味品质的储存稳定的饮料是有效的，这是通常在架空稳定性通常需要的超高温下加工的饮料。
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