公开(公告)号：US20240196945A1

公开(公告)日：2024-06-20

申请号：US18543997

申请日：2023-12-18

申请人： Timothy Ryan Richards ,  Steven Shane Peterson

发明人： Timothy Ryan Richards ,  Steven Shane Peterson

IPC分类号： A23L25/00 ,  A23B7/022 ,  A23B7/155 ,  A23B9/08 ,  A23B9/28 ,  B65B1/00 ,  B65B3/00 ,  B65B5/06 ,  B65B55/12 ,  C12N1/20

CPC分类号： A23L25/40 ,  A23B7/022 ,  A23B7/155 ,  A23B9/08 ,  A23B9/28 ,  A23L25/20 ,  B65B1/00 ,  B65B3/00 ,  B65B5/06 ,  B65B55/12 ,  C12N1/20

摘要： A method is provided for fermenting and dehydrating food items such as nuts and seeds to create novel postbiotic foods with numerous benefits. The method comprises preparing a brine solution and adding it with the food item, a sugar product, and select live bacteria cultures to a fermentation vessel. The vessel ferments for 10-14 days at 60-64° F. until a pH of 3.3-4.0 is achieved. The food item is strained, placed on dehydrator trays, and dried at two temperatures to reduce moisture. The process increases nutrition, digestibility, gut health, and safety by reducing antinutrients, agricultural pollutants, toxins, and pathogens by over 5 logs, exceeding pasteurization requirements. The dehydrated food can be packaged or further processed into items like nut butters. The method generates durable, functional nutrition without damaging heat or chemicals.

公开(公告)号：US20240164394A1

公开(公告)日：2024-05-23

申请号：US17988970

申请日：2022-11-17

申请人： Xiong Wei ,  Yu Fang ,  Chen Yiqiang

发明人： Xiong Wei ,  Yu Fang ,  Chen Yiqiang

IPC分类号： A23B7/005 ,  A23B7/015 ,  A23B7/155 ,  A23B9/02 ,  A23B9/06 ,  A23B9/28

CPC分类号： A23B7/0053 ,  A23B7/015 ,  A23B7/155 ,  A23B9/02 ,  A23B9/06 ,  A23B9/28 ,  A23V2002/00

摘要： A method for pasteurizing/sanitizing/sterilizing a food product to reduce the microbial load thereof, including the steps of: (1) providing a food product, wherein the food product comprises a plant seed and/or an aqueous plant seed medium; (2) optionally fermenting the food product; (3) controllably exposing the food product to ultra-high-temperature processing for a period of time; and (4) at least one of pasteurizing, sanitizing, and sterilizing the food product without materially altering the flavor profile and/or the nutritional profile of the food product.

公开(公告)号：US20160007645A1

公开(公告)日：2016-01-14

申请号：US14649627

申请日：2013-08-13

申请人： CHRISTAR CORPORATION ,  HIROSHIMA PREFECTURE

发明人： Koji SAKAMOTO ,  Kenya SHIBATA ,  Fumihiko TOYOTA

IPC分类号： A23L3/3571 ,  B65D81/24 ,  B65D81/28 ,  A23L3/10

CPC分类号： A23L3/3571 ,  A23B4/22 ,  A23B5/16 ,  A23B7/155 ,  A23B9/28 ,  A23L3/10 ,  A23L5/10 ,  A23L29/06 ,  A23L33/40 ,  A23V2002/00 ,  B65D81/24 ,  B65D81/28

摘要： In a state where food ingredients, degradative enzymes, and liquid seasonings are housed and sealed in a hard vessel, it has become possible to develop food products packaged in the hard vessel for normal temperature distribution or chilled distribution by a method of carrying out all of the steps inside the hard vessel, which method comprises carrying out an enzyme impregnation step and an enzymatic reaction step by heating and carrying out an enzyme deactivation step and sterilization step by continuous heating; or by a method of carrying out, after introducing the degradative enzyme into the food ingredient, some steps of enzymatic reaction step, enzyme deactivation step, and sterilization step inside the hard vessel.

摘要翻译： 在食品成分，降解酶和液体调味料被容纳并密封在硬容器中的状态下，可以通过实施全部的方法开发包装在硬容器中的食品以进行常温分布或冷冻分配 硬容器内的步骤，该方法包括通过加热进行酶浸渍步骤和酶反应步骤，并通过连续加热进行酶失活步骤和灭菌步骤; 或通过将降解酶引入食品成分之后，在硬容器内部进行酶反应步骤，酶失活步骤和灭菌步骤的一些步骤的方法。

公开(公告)号：US20160007614A1

公开(公告)日：2016-01-14

申请号：US14861541

申请日：2015-09-22

申请人： INVESTIGACION TECNICA AVANZADA, S.A. DE C.V.

发明人： Felipe A. Rubio ,  Roberto Contreras ,  J. Fernando Ramirez

IPC分类号： A01N63/02 ,  A21D15/00 ,  A23L3/3463 ,  A21D2/26

CPC分类号： A01N63/02 ,  A21D2/267 ,  A21D15/00 ,  A23B9/28 ,  A23L3/34635 ,  A23L3/3571 ,  A01N25/34

摘要： Biologically pure cultures of Bacillus subtilis Maseca-1 strain were isolated from the pericarp of nixtamalized corn. The Bacillus Maseca-1 strain was characterized and found to produce peptides and/or other compounds that have antimicrobial activity. An extract prepared from the Bacillus Maseca-1 strain is active against microorganisms such as bacteria and mold and may be used as an agent to inhibit the growth of undesirable microorganisms and thereby prevent spoilage and extend the shelf life in foods.

摘要翻译： 从Nixtamalized玉米的果皮中分离出枯草芽孢杆菌Maseca-1菌株的生物学纯培养物。 表征芽孢杆菌Maseca-1菌株，发现产生具有抗微生物活性的肽和/或其它化合物。 由Bacillus Maseca-1菌株制备的提取物对细菌和霉菌等微生物具有活性，可用作抑制不良微生物生长的药剂，从而防止腐败，延长食品的保质期。

公开(公告)号：US6083736A

公开(公告)日：2000-07-04

申请号：US270693

申请日：1999-03-17

申请人： Jon Duvick ,  Tracy A. Rood

发明人： Jon Duvick ,  Tracy A. Rood

IPC分类号： C12N1/20 ,  A01N63/00 ,  A23B9/28 ,  A23L3/3463 ,  A62D3/00 ,  A62D3/02 ,  C12Q1/04 ,  C12N1/00

CPC分类号： C12R1/01 ,  A01N63/00 ,  A23B9/28 ,  A23L3/3463 ,  C12Q1/04 ,  Y10S435/822 ,  Y10S435/824

摘要： The present invention provides a bacterial microorganism, Ochrobactrum anthropi, having the ability to degrade or detoxify moniliformin or structurally related mycotoxins. The present invention further provides a method for detoxification of grain pre- or post-harvest using Ochrobactrum anthropi having the ability to degrade or detoxify moniliformin or derivatives or analogs of moniliformin.

摘要翻译： 本发明提供了具有使念珠菌素或结构相关真菌毒素降解或解毒的能力的细菌微生物Ochrobactrum人参。 本发明进一步提供了使用具有使念珠菌素或念珠菌素的衍生物或类似物降解或解毒的能力的Ochrobactrum人参解除谷物前后收获的方法。

公开(公告)号：US5662901A

公开(公告)日：1997-09-02

申请号：US294087

申请日：1994-08-22

申请人： James F. Tobey, Jr. ,  J. Stanley McGee ,  Charles W. Cobb ,  William Cortner

发明人： James F. Tobey, Jr. ,  J. Stanley McGee ,  Charles W. Cobb ,  William Cortner

IPC分类号： A23B9/28 ,  A23K1/165 ,  A61K38/46 ,  A61K38/54 ,  C12N9/14 ,  A23B7/10 ,  A61K38/47

CPC分类号： C12N9/14 ,  A23B9/28 ,  A23K10/14 ,  A61K38/47 ,  A61K38/48

摘要： The invention comprises two grain conditioners. The first grain conditioner, which is suitable for use on all grains, comprises a pectinase, a protease, a beta-glucanase and an amylase. The second grain conditioner, which is designed for use on easier-to-digest grains, comprises a pectinase, a beta-glucanase, an amylase and a hemicellulase. The invention also comprises animal feeds which comprise a grain which has been conditioned with one of the grain conditioners of the invention designed to be effective on that grain and methods of increasing the weight gain and feed utilization efficiency of an animal comprising feeding the novel animal feeds of the invention to the animal. The invention further comprises a method of conditioning a grain which comprises providing the grain, contacting the grain with one of the grain conditioners of the invention designed to be effective on that grain and incubating the grain and grain conditioner together for at least about 30 minutes. Finally, there is also provided another method of conditioning a grain comprising providing the grain, scarifying the grain, contacting the grain with one of the grain conditioners of the invention designed to be effective on that grain and incubating the grain and grain conditioner for at least about 30 minutes.

摘要翻译： 本发明包括两种颗粒调理剂。 适用于所有颗粒的第一种颗粒调理剂包括果胶酶，蛋白酶，β-葡聚糖酶和淀粉酶。 设计用于易于消化的谷物的第二种颗粒调理剂包括果胶酶，β-葡聚糖酶，淀粉酶和半纤维素酶。 本发明还包括动物饲料，其包含已经被设计为对该颗粒有效的本发明的谷物调理剂之一进行调理的谷物，以及增加动物的体重增加和饲料利用效率的方法，包括喂养新型动物饲料 的发明。 本发明还包括一种调理谷物的方法，其包括提供谷粒，使谷物与设计成对谷物有效的颗粒调理剂之一接触，并将谷粒和颗粒调理剂一起孵育至少约30分钟。 最后，还提供了另一种调理颗粒的方法，包括提供颗粒，使颗粒变细，将颗粒与设计成对该颗粒有效的本发明颗粒调理剂之一接触，并将颗粒和颗粒调理剂至少 约30分钟。

公开(公告)号：US5041384A

公开(公告)日：1991-08-20

申请号：US530381

申请日：1990-05-30

申请人： Charles L. Wilson ,  Edo Chalutz

发明人： Charles L. Wilson ,  Edo Chalutz

IPC分类号： A01N63/00 ,  A01N63/04 ,  A23B7/155 ,  A23B9/28

CPC分类号： C12R1/645 ,  A01N63/00 ,  A01N63/04 ,  A23B7/155 ,  A23B9/28 ,  C12R1/72 ,  C12R1/84 ,  Y10S435/938

摘要： The present invention is drawn to processes for biologically controlling postharvest disease in fruit using isolates of Pichia guilliermondii having the identifying characteristics of NRRL Y-18313, NRRL Y-18314, and NRRL Y-18654. The organisms were isolated from the surface of citrus fruits and are useful to control a variety of fruit-rot pathogens in a variety of fruits. Also disclosed is a biologically pure culture of at least one isolate of Pichia guilliermondii having the identifying characteristics of an isolate selected from the group consisting of NRRL Y-18313, NRRL Y-18314, and NRRL Y-18654.

摘要翻译： 本发明涉及使用具有NRRL Y-18313，NRRL Y-18314和NRRL Y-18654的鉴定特征的吉氏毕赤酵母的生物控制果实采后病害的方法。 从柑橘类水果表面分离生物体，可用于控制各种果实中的各种果实病原体。 还公开了至少一种具有选自NRRL Y-18313，NRRL Y-18314和NRRL Y-18654的分离株的鉴定特征的毕赤氏酵母分离株的生物学纯培养物。

公开(公告)号：US20160304924A1

公开(公告)日：2016-10-20

申请号：US15098119

申请日：2016-04-13

申请人： Kevin Henry Fortin ,  John Favier ,  Mara Jane King

发明人： Kevin Henry Fortin ,  John Favier ,  Mara Jane King

IPC分类号： C12P19/04 ,  A23B9/28

CPC分类号： C12P19/04 ,  A23B7/105 ,  A23B9/28 ,  A23L7/104 ,  A23L7/115 ,  A23L33/125

摘要： Foods that are fermented with synergistic and simultaneous use of bacilli and mycelial cultures. The foods include a cellulosic food substrate containing detectable amounts of 1,3/1,6 β-glucan which has been fermented by a bacilli strain of bacteria in cooperation with mycelium of a strain of Agaricomycetes fungi including polyporales. The bacilli strain maintains the food substrate at a pH of less than 4.7 to inhibit growth of pathogenic microbes and the consequent need to sterilize the food substrate in a sterile environment prior to fermentation by the mycelial culture.

摘要翻译： 通过协同和同时使用杆菌和菌丝体培养物发酵的食物。 食品包括含有可检测量的1,3 /1,6β-葡聚糖的纤维素食品底物，其与菌丝菌丝菌丝菌丝菌丝共同发酵，已由细菌杆菌菌株发酵。 杆菌菌株将食物底物保持在小于4.7的pH以抑制病原微生物的生长，并因此需要在通过菌丝体培养物发酵之前在无菌环境中对食物基质进行灭菌。

公开(公告)号：US20140308396A1

公开(公告)日：2014-10-16

申请号：US14314132

申请日：2014-06-25

申请人： DUPONT NUTRITION BIOSCIENCES APS

发明人： Yandong Liu ,  Yolanda Guo

IPC分类号： A23B9/28

CPC分类号： A23B9/28 ,  A23B4/22 ,  A23L13/48 ,  A23L13/50 ,  A23L13/52 ,  A23L13/65 ,  A23L13/74 ,  A23L17/65 ,  A23L29/06 ,  A23L29/212 ,  A23V2002/00 ,  C12Y302/01002 ,  C12Y302/01003 ,  C12Y302/0106 ,  C12Y302/01098 ,  C12Y302/01133 ,  A23V2200/14 ,  A23V2200/24 ,  A23V2250/5118 ,  A23V2250/542 ,  A23V2250/6408

摘要： The present invention relates to the use of an exoamylase in retarding deterioration of mouthfeel and texture flexibility (softness) in food products comprising animal protein and a starch component.

摘要翻译： 本发明涉及外消旋酶用于延缓含有动物蛋白质和淀粉成分的食品中的口感恶化和质地柔软性（柔软性）的用途。

公开(公告)号：US20070054008A1

公开(公告)日：2007-03-08

申请号：US11595281

申请日：2006-11-10

申请人： Robert Clayton ,  Rod Bowling

发明人： Robert Clayton ,  Rod Bowling

IPC分类号： A23L3/3571

CPC分类号： A23B7/155 ,  A23B4/10 ,  A23B4/12 ,  A23B4/22 ,  A23B7/10 ,  A23B9/28 ,  A23C19/062 ,  A23L3/3571 ,  A23Y2220/51

摘要： A method for treating a food processing facility by inoculating a food processing facility with an amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of pathogenic and spoilage bacteria, and in particular, a facility that processes food such as dairy products, fruit, vegetables, grains and meat from poultry, beef, pork, lamb, fish and seafood.

摘要翻译： 一种通过接种具有非腐败性和非致病性细菌的量的食品加工设备来对食品加工设备进行处理以竞争性地抑制致病性和腐败性细菌生长的方法，特别是加工食品如乳制品的设备 ，水果，蔬菜，谷物和肉类来自家禽，牛肉，猪肉，羊肉，鱼和海鲜。