公开(公告)号：US20140113026A1

公开(公告)日：2014-04-24

申请号：US13067972

申请日：2011-07-12

Applicant: Viktor Kleinmann

Inventor： Viktor Kleinmann

IPC: A23C19/032

CPC classification number: A23C19/032 ,  A23C19/0325 ,  A23C19/076 ,  A23C19/0973 ,  A23C19/105 ,  A23C2240/20

Abstract: Process for producing a soft cheese with a natural moldy rind, the starting material being a milk, this process comprising the steps of preparing a cheese slurry, inoculation with microorganisms, ripening, heat treatment by immersing in an atmosphere saturated with steam or in a water bath. This process makes it possible to obtain a cheese which may be packaged and preserved in the form of slices.

Abstract translation: 生产具有天然发霉皮的软奶酪的方法，起始原料为牛奶，该方法包括以下步骤：制备干酪浆料，接种微生物，熟化，通过浸入饱和蒸汽或水中的热处理 浴。 该方法使得可以获得可以切片形式包装和保存的奶酪。

公开(公告)号：US20070003665A1

公开(公告)日：2007-01-04

申请号：US11438261

申请日：2006-05-23

Applicant: Viktor Kleinmann

Inventor： Viktor Kleinmann

IPC: A23C9/12

CPC classification number: A23C19/032 ,  A23C19/0325 ,  A23C19/076 ,  A23C19/0973 ,  A23C19/105 ,  A23C2240/20

Abstract: Process for producing a soft cheese with a natural moldy rind, the starting material being a milk, this process comprising the steps of preparing a cheese slurry, inoculation with microorganisms, ripening, heat treatment by immersing in an atmosphere saturated with steam or in a water bath. This process makes it possible to obtain a cheese which may be packaged and preserved in the form of slices.

Abstract translation: 生产具有天然发霉皮的软奶酪的方法，起始原料为牛奶，该方法包括以下步骤：制备干酪浆料，接种微生物，熟化，通过浸入饱和蒸汽或水中的热处理 浴。 该方法使得可以获得可以切片形式包装和保存的干酪。

公开(公告)号：US20050186312A1

公开(公告)日：2005-08-25

申请号：US10956907

申请日：2004-10-01

Applicant: Jimbay Loh ,  Laura Hill ,  Yeong-Ching Hong ,  Tim Hansen ,  Alice Cha ,  Veronica Harrison ,  Colin Crowley ,  Iksoon Kang ,  John Hirschey ,  Erik Whalen-Pedersen

Inventor： Jimbay Loh ,  Laura Hill ,  Yeong-Ching Hong ,  Tim Hansen ,  Alice Cha ,  Veronica Harrison ,  Colin Crowley ,  Iksoon Kang ,  John Hirschey ,  Erik Whalen-Pedersen

IPC: A23C3/08 ,  A23C9/154 ,  A23C19/076 ,  A23C19/09 ,  A23C19/10 ,  A23C21/10 ,  A23D7/005 ,  A23D9/00 ,  A23G3/36 ,  A23L13/40 ,  A23L15/00 ,  A23L21/12 ,  A23L27/10 ,  A23L27/60 ,  C02F1/469 ,  A23L1/30

CPC classification number: A23C3/085 ,  A23B4/12 ,  A23B4/24 ,  A23C9/1544 ,  A23C19/076 ,  A23C19/082 ,  A23C19/0904 ,  A23C19/105 ,  A23C20/00 ,  A23C21/04 ,  A23C21/10 ,  A23C2210/30 ,  A23D7/0053 ,  A23D9/00 ,  A23G1/56 ,  A23G3/36 ,  A23G2210/00 ,  A23J3/08 ,  A23L2/02 ,  A23L2/68 ,  A23L2/78 ,  A23L3/325 ,  A23L3/358 ,  A23L5/00 ,  A23L7/00 ,  A23L13/42 ,  A23L17/00 ,  A23L19/09 ,  A23L21/12 ,  A23L21/25 ,  A23L23/00 ,  A23L27/60 ,  A23L29/30 ,  A23V2002/00 ,  C02F1/4693 ,  C02F2201/46115 ,  A23V2200/06 ,  A23V2200/18

Abstract: Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and preferably 4.3 or less. The low pH foodstuff has total organic acids content of 0.12 moles per 1,000 grams of foodstuff or less and is heated to a temperature of 165° F. to pasteurize. New or improved, shelf stable, non-sour food components and products and their methods of preparation are also provided.

Abstract translation: 提供低pH，高水分，储存稳定的食品和制备方法。 该食品用酸性电解质组合物，可食用无机酸或其混合物酸化，得到最终产品的pH为4.6，最好为4.3或更低。 低pH食品的总有机酸含量为每1,000克食物0.12摩尔，加热至165°F以进行巴氏消毒。 还提供了新的或改进的，稳定的，非酸的食品成分和产品及其制备方法。

公开(公告)号：US20040109927A1

公开(公告)日：2004-06-10

申请号：US10723784

申请日：2003-11-26

Inventor： Jit Fu Ang ,  John Francis Pond ,  Minghua Wang ,  Lawrence Allan McKee

IPC: A23C019/00

CPC classification number: A23G3/346 ,  A23C9/1522 ,  A23C19/105 ,  A23C2250/15 ,  A23G2210/00 ,  A23G2220/20 ,  A23L29/262 ,  A23P10/35 ,  A23P10/43 ,  A23V2002/00 ,  A23V2250/11 ,  A23V2250/1886 ,  A23V2250/1842 ,  A23V2200/10 ,  A23V2250/5108

Abstract: The present invention provides carbonate-based anti-caking agents with reduced gassing properties and methods for preparing these anti-caking agents. The carbonate-based core material is encapsulated with encapsulating agents, which possess properties that can decrease the contact between the carbonate-based core material and its outer environment to minimize the production of carbon dioxide in the headspace of food package.

Abstract translation: 本发明提供具有降低的气体特性的碳酸酯类抗结块剂和制备这些抗结块剂的方法。 碳酸盐基核心材料用封装剂包封，其具有可以减少碳酸酯基核心材料与其外部环境之间的接触的性质，以最小化食品包装顶部空间中二氧化碳的产生。

公开(公告)号：US20160174602A1

公开(公告)日：2016-06-23

申请号：US14910354

申请日：2014-07-31

Applicant: BIENCA N.V.

Inventor： Philippe Van Tornout ,  Johan Decatelle

IPC: A23L3/3571 ,  A01N47/48 ,  A23B5/16 ,  A23B5/005 ,  A23B5/18 ,  A23B7/005 ,  A23B7/155 ,  A23B7/157 ,  A23C3/02 ,  A23C3/08 ,  A23C19/097 ,  A23C19/10 ,  A23L3/16 ,  A23L3/358 ,  A01N37/18

CPC classification number: A23L3/3571 ,  A01N37/18 ,  A01N47/48 ,  A23B5/005 ,  A23B5/14 ,  A23B5/16 ,  A23B5/18 ,  A23B7/005 ,  A23B7/155 ,  A23B7/157 ,  A23C3/02 ,  A23C3/08 ,  A23C3/085 ,  A23C9/1213 ,  A23C19/0973 ,  A23C19/10 ,  A23C19/105 ,  A23L2/44 ,  A23L3/16 ,  A23L3/3526 ,  A23L3/3535 ,  A23L3/358 ,  A23V2002/00

Abstract: The present invention relates to antimicrobial compositions which can be used in food preservation. The compositions according to the invention are based on the lactoperoxidase system (LPS), and comprise very low concentrations of lactoperoxidase, glucose oxidase, thiocyanate, and optionally glucose. The invention further relates to the use of such compositions, in particular in synergistic combination with heat treatment, in food preservation, methods for food preservation, and food products comprising these compositions.

Abstract translation: 本发明涉及可用于食品保鲜的抗微生物组合物。 根据本发明的组合物基于乳过氧化物酶系统（LPS），并且包含非常低浓度的乳过氧化物酶，葡萄糖氧化酶，硫氰酸盐和任选的葡萄糖。 本发明进一步涉及这种组合物的用途，特别是与食品保鲜中的热处理协同组合，食品保鲜方法和包含这些组合物的食品的使用。

公开(公告)号：US20040047760A1

公开(公告)日：2004-03-11

申请号：US10235777

申请日：2002-09-05

Inventor： Wes Boldt

IPC: A01N001/00 ,  A61L002/00

CPC classification number: B01J7/00 ,  A23B4/16 ,  A23B7/148 ,  A23C19/105 ,  A23C2240/20 ,  A23L3/3409 ,  A23L3/3418

Abstract: The present invention provides a device for modifying an atmosphere in proximity to the device, the device comprising a sachet comprising a semipermeable material, and a composition including a mixture of acetylsalicylic acid and sodium bicarbonate contained within a cavity of the sachet. The invention further provides methods for modifying an atmosphere comprising placing a mixture of a carboxylic acid and a base in the atmosphere, wherein the atmosphere has a sufficient level of water vapor such that, upon contact of the water vapor with the mixture, carbon dioxide is produced.

Abstract translation: 本发明提供了一种用于改变靠近装置的气氛的装置，该装置包括包含半透性材料的小袋和包含在小袋的腔内的乙酰水杨酸和碳酸氢钠的混合物的组合物。 本发明还提供了改变气氛的方法，包括在大气中放置羧酸和碱的混合物，其中所述气氛具有足够水平的水蒸气，使得当水蒸气与混合物接触时，二氧化碳为 生产。

公开(公告)号：US06342261B1

公开(公告)日：2002-01-29

申请号：US08232460

申请日：1994-04-22

Applicant: Kevin C. Spencer

Inventor： Kevin C. Spencer

IPC: A23B7152

CPC classification number: A23G1/18 ,  A23B4/16 ,  A23B5/10 ,  A23B7/152 ,  A23B9/22 ,  A23C19/054 ,  A23C19/0682 ,  A23C19/105 ,  A23C2240/20 ,  A23G1/02 ,  A23L3/3409

Abstract: A method of preserving a food by contacting the food with a noble gas, a mixture of noble gases or a mixture containing at least one noble gas.

Abstract translation: 通过使食物与惰性气体，惰性气体的混合物或含有至少一种惰性气体的混合物接触来保存食物的方法。

公开(公告)号：US2002345A

公开(公告)日：1935-05-21

申请号：US66937233

申请日：1933-05-04

Applicant: CARL FREHNER

Inventor： CARL FREHNER

IPC: A23C19/082 ,  A23C19/10

CPC classification number: A23C19/082 ,  A23C19/105 ,  A23C2250/054

公开(公告)号：US20240122195A1

公开(公告)日：2024-04-18

申请号：US18394702

申请日：2023-12-22

Applicant: Allied Blending LP

Inventor： Andrea STANGE

IPC: A23C19/16 ,  A23C19/086 ,  A23C19/10 ,  A23P10/43

CPC classification number: A23C19/16 ,  A23C19/086 ,  A23C19/105 ,  A23P10/43 ,  A23C2250/10

Abstract: Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.

公开(公告)号：US20100159093A1

公开(公告)日：2010-06-24

申请号：US12664580

申请日：2008-06-13

Applicant: Tapani Alatossava ,  Patricia Munsch-Alatossava

Inventor： Tapani Alatossava ,  Patricia Munsch-Alatossava

IPC: A23L3/3409 ,  A23C3/00 ,  A23C19/097 ,  A23C15/18

CPC classification number: A23L3/3418 ,  A23C3/005 ,  A23C3/085 ,  A23C9/1524 ,  A23C13/10 ,  A23C19/105

Abstract: The present invention relates to a method of improving the safety, the quality and the durability of foodstuffs and raw materials which are used in the production of foodstuffs, and to a foodstuff or a foodstuff raw material. A foodstuff or a foodstuff raw material is treated with pure nitrogen gas in order to prevent the growth of microbes in the foodstuff or the foodstuff raw material. The nitrogen gas method according to the present invention makes it possible to eliminate efficiently the bacteria which produce large quantities of phospholipase from the foodstuff or the foodstuff raw material. The nitrogen gas method is especially suitable for the treatment of milk products, particularly raw milk.

Abstract translation: 本发明涉及一种提高用于生产食品的食品和原料的安全性，质量和耐久性的方法以及食品或食品原料。 用纯氮气处理食品或食品原料，以防止食品或食品原料中的微生物生长。 根据本发明的氮气方法使得可以有效地从食品或食品原料中去除产生大量磷脂酶的细菌。 氮气法尤其适用于牛奶制品，特别是生奶的处理。