利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

16 条记录 (耗时 0.019 秒)

    Method of producing cholesterol-free egg products with an extended refrigerated shelf life and products produced thereby
    1.
    发明授权
    Method of producing cholesterol-free egg products with an extended refrigerated shelf life and products produced thereby 失效
    生产具有延长冷藏保质期的无胆固醇蛋产品的方法和由此生产的产品

    公开(公告)号：US4971827A

    公开(公告)日：1990-11-20

    申请号：US495000

    申请日：1990-04-19

    申请人： Frank Huang

    发明人： Frank Huang

    IPC分类号： A23L15/00 ,  A23B5/005 ,  A23B5/01 ,  A23B5/04 ,  A23B5/05 ,  A23B5/12 ,  A23L3/22 ,  A61K35/54 ,  A61P9/00

    CPC分类号： A23B5/0055 ,  A23B5/043 ,  A23B5/05 ,  A23B5/12 ,  A23L15/20 ,  A23L3/22

    摘要： A process and product produced thereby which involves subjecting an egg white product to turbulent flow at an elevated temperature not to exceed 162.degree. F. for a period of time not to exceed one minute followed by immediate rapid cooling to a temperature of from 25.degree. F. to 40.degree. F. to improve refrigerated shelf life. The chilled product is then filled and sealed in sterilized containers under aseptic or near sterile conditions. The refrigerated shelf life may be enhanced by freezing the packaged product for a finite period of time prior to placing it in refrigerated storage.

    摘要翻译： 由此生产的方法和产品包括使蛋白产物在不超过162°F的升高温度下进行湍流，持续一段时间不超过1分钟，然后迅速冷却至25°F 至40°F，以提高冷藏保质期。 然后将冷冻的产品在无菌或接近无菌条件下填充并密封在灭菌的容器中。 通过在将包装的产品放置在冷藏库中之前将包装的产品冷冻一段有限的时间，可以提高冷藏保质期。

    Egg pasteurization
    4.
    发明授权
    Egg pasteurization 失效
    蛋巴斯特消毒

    公开(公告)号：US5455054A

    公开(公告)日：1995-10-03

    申请号：US279766

    申请日：1994-07-25

    申请人： Janice L. Bryson ,  Lisa Chedid ,  Jean M. Michaels ,  Harold Rapp ,  Alexander S. Cascione

    发明人： Janice L. Bryson ,  Lisa Chedid ,  Jean M. Michaels ,  Harold Rapp ,  Alexander S. Cascione

    IPC分类号： A23B5/005 ,  A23B5/04 ,  A23B5/05 ,  A23B5/14 ,  A23B5/18 ,  B65D81/00

    CPC分类号： A23B5/18 ,  A23B5/0055 ,  A23B5/0057 ,  A23B5/043 ,  A23B5/05 ,  A23B5/14

    摘要： The invention enables processing eggs, especially low-cholesterol egg products based principally on egg whites, at high temperatures to provide liquid, pasteurized egg products which exhibit improved stability during refrigerated storage. Liquid egg composition is heated to a temperature (e.g. 60.degree. to 75.degree. C.) and for a time effective to reduce the population of viable organisms with some coagulation of the conalbumin, but without significantly coagulating the ovalbumin. A dispersion of coagulated conalbumin in a liquid matrix is homogenized (average particle size is preferably less than 2 microns) to form a smooth-textured, liquid egg composition. The resulting liquid egg compositions have unique textural and visual characteristics.

    摘要翻译： 本发明能够在高温下处理蛋，特别是基于蛋清的低胆固醇蛋制品，以提供在冷冻保存期间表现出改善的稳定性的液体巴氏杀菌蛋制品。 将液体蛋组合物加热至温度（例如60℃至75℃），并且有效减少活体生物群体的一段时间，一些凝血酶的凝血酶，但没有显着凝固卵清蛋白。 将液体基质中凝固的梳棉布的分散体均化（平均粒度优选小于2微米），以形成光滑织构化的液体蛋组合物。 所得液体蛋组合物具有独特的结构和视觉特征。

    METHOD FOR ENHANCING THE SENSORY APPEAL OF FOODSTUFFS
    7.
    发明申请
    METHOD FOR ENHANCING THE SENSORY APPEAL OF FOODSTUFFS 审中-公开
    提高食品卫生检疫评估方法

    公开(公告)号：US20140322405A1

    公开(公告)日：2014-10-30

    申请号：US14262426

    申请日：2014-04-25

    申请人： Norman S. Singer, Jr.

    发明人： Norman S. Singer, Jr.

    IPC分类号： A23G3/48

    CPC分类号： A23B4/08 ,  A23B5/05 ,  A23B7/05 ,  A23B7/16 ,  A23G3/343 ,  A23G3/42 ,  A23L19/05 ,  A23L25/25 ,  A23L29/35 ,  A23P20/10 ,  A23V2002/00 ,  A23V2250/5116 ,  A23G2200/06 ,  A23V2200/14 ,  A23V2200/22 ,  A23V2250/5114

    摘要： A method by means of which both the sensory appeal and the dietary fiber content can be increased in a range of food products. By assuring that a suitable dietary fiber component is substantially completely converted to a fully-dispersed colloidal sol, such a material in this state can produce beneficial changes in the sensory and functional properties of certain foods to which it is added while being otherwise undetectable by the consumer. “Suitable” dietary fiber being on that is capable of becoming the dispersed phase in a colloidal sol, and that neither has nor reacts to produce any objectionable taste, aroma, color or mouth-feel in the food to which it is added.

    摘要翻译： 通过这种方法可以在一系列食品中增加感官吸引力和膳食纤维含量。 通过确保合适的膳食纤维组分基本上完全转化为完全分散的胶体溶胶，在这种状态下的这种材料可以产生有益的变化，其中添加的某些食物的感觉和功能特性，而不能被 消费者。 “适合”的膳食纤维能够在胶体溶胶中成为分散相，并且在添加的食品中既没有也不会产生任何令人反感的味道，香味，颜色或口感。

    Soft frozen liquid egg product
    8.
    发明授权
    Soft frozen liquid egg product 有权
    软冻液蛋产品

    公开(公告)号：US08282975B2

    公开(公告)日：2012-10-09

    申请号：US12059264

    申请日：2008-03-31

    申请人： John D. Efstathiou ,  Matthew Van Natter ,  Michael Saunders ,  Noah M. Atlas

    发明人： John D. Efstathiou ,  Matthew Van Natter ,  Michael Saunders ,  Noah M. Atlas

    IPC分类号： A23B5/00

    CPC分类号： A23B5/055 ,  A23B5/041 ,  A23B5/043 ,  A23B5/05 ,  A23L15/20 ,  A23L15/30

    摘要： The present disclosure relates to a soft frozen liquid egg product including liquid egg, and at least one of incorporated air amount and at least one functional ingredient; wherein the soft frozen liquid egg product comprises a temperature ranging from about −25° F. to about 31° F. prior to heating. Methods of making the soft frozen liquid egg product are also disclosed. The soft frozen liquid egg product can be used to make various food products. Methods of making various food products comprising the disclosed soft frozen liquid egg product are also disclosed.

    摘要翻译： 本发明涉及一种软冻液体蛋制品，其包括液体蛋，和至少一种掺入的空气量和至少一种功能成分; 其中所述软冻液蛋产品在加热之前包括约-25°F至约31°F的温度。 还公开了制造软冻液蛋产品的方法。 软冻液蛋产品可用于制作各种食品。 还公开了制备包含所公开的软冻液蛋产品的各种食品的方法。

    Low water activity egg product
    9.
    发明授权
    Low water activity egg product 失效
    低水活性蛋制品

    公开(公告)号：US06391371B1

    公开(公告)日：2002-05-21

    申请号：US09288484

    申请日：1999-04-08

    申请人： Usha B. Bhatia ,  John R. Graves

    发明人： Usha B. Bhatia ,  John R. Graves

    IPC分类号： A23L132

    CPC分类号： A23L15/30 ,  A21D2/262 ,  A21D13/38 ,  A23B5/025 ,  A23B5/05 ,  A23B5/14 ,  A23L15/20

    摘要： The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of about 0.80 to 0.95. Further, the invention provides food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.

    摘要翻译： 本发明提供一种蛋制品，其具有减少量的游离水，其包含至少30重量％的全蛋; 甘油 麦芽糖糊精 蛋清粉; 粉状起酥油; 液体蛋黄和盐。 该蛋制品的Aw为约0.80至0.95。 此外，本发明提供了包含该蛋制品的食品，包括烘焙食品和其它具有蛋制品作为馅料或馅料的产品，其可以在不产生韧性或橡胶纹理的蛋制品的情况下被冷冻和再加热。