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公开(公告)号：US20180303140A1
公开(公告)日：2018-10-25
申请号：US15956067
申请日：2018-04-18
申请人： Ida Brown , Derek Brown
发明人： Ida Brown , Derek Brown
摘要： Disclosed are fried, edible sauerkraut foodstuff(s) having a predetermined shape. The foodstuff includes (a) shredded cheese and cream cheese dispersed throughout the foodstuff (b) a meat product, diced onion, and diced oven bell pepper heterogeneously dispersed in the foodstuff; (c) seasoning homogeneously dispersed throughout the foodstuff and (d) shredded sauerkraut. The shredded sauerkraut of the foodstuff is aggregated and adhered together by the shredded cheese and/or cream cheese to form the fried, edible sauerkraut foodstuff having a predetermined shape with the meat product heterogeneously dispersed throughout the foodstuff.
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2.发明申请公开(公告)号：US20180139995A1
公开(公告)日：2018-05-24
申请号：US15361000
申请日：2016-11-24
发明人： Jae Eun Kim
摘要： Provided is a method of manufacturing kimchi including assorted mushrooms as a filling, in which efficacy of the assorted mushrooms is maintained, a color and gloss and a flavor intrinsic to kimchi do not disappear, and a barrier of an unfamiliar taste and odor peculiar to the mushrooms is removed.
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公开(公告)号：US20150132435A1
公开(公告)日：2015-05-14
申请号：US14591574
申请日：2015-01-07
申请人： A-FERM SYSTEMS, LLC
发明人： William A. Scott
IPC分类号： A23L1/218 , A23L3/3508
摘要： The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality.
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公开(公告)号：US20150110922A1
公开(公告)日：2015-04-23
申请号：US14057086
申请日：2013-10-18
发明人： William A. Scott
IPC分类号： A23B7/154
摘要： The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality.
摘要翻译： 黄瓜和其他蔬菜发酵成泡菜通常是长期的过程。 通过用氯化钙代替氯化钠暴露蔬菜和酸洗的肉，实现了更快的发酵泡菜，质量没有降低。
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公开(公告)号：US20150072051A1
公开(公告)日：2015-03-12
申请号：US14480346
申请日：2014-09-08
CPC分类号： A23B7/0056 , A23L19/05 , A23L19/20 , A23N4/085 , A23P20/25 , Y02A40/946
摘要： The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life, have flavor infusions, and/or can be stuffed with various flavored stuffings.
摘要翻译： 本发明涉及橄榄加工，包括生产低酸橄榄的方法以及由此生产的橄榄。 在一个方面，本发明提供了针对具有新颖和有益特征的包装橄榄制剂的组合物，例如，不含包装液体如盐水溶液的橄榄制剂。 在其它方面，本发明的包装的橄榄制剂可以具有其它有益的性质，例如延长的保存期限，具有风味输注，和/或可以填充各种风味的馅料。
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6.发明申请NOVEL LEUCONOSTOC CITREUM AND FERMENTED FOODS USING THE SAME AS A STARTER, AND COMPOSITIONS THEREOF 审中-公开使用其作为起动器的新型LEUCONOSTOC CITREUM和发酵食品及其组合物公开(公告)号：US20120100256A1
公开(公告)日：2012-04-26
申请号：US13380152
申请日：2009-09-10
申请人： Bong Joon Kim , Ji-Young Oh , Min-Soo Kwon , Heon Woong Jung , Kang-Pyo Lee
发明人： Bong Joon Kim , Ji-Young Oh , Min-Soo Kwon , Heon Woong Jung , Kang-Pyo Lee
CPC分类号： A23L19/20 , A23K10/18 , A23L29/065 , A23L33/135 , A23V2002/00 , A23Y2260/21 , A61K8/99 , A61K2800/10 , A61Q19/00 , C12N1/20 , C12R1/01
摘要： The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel Leuconostoc citreum CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount. Therefore, the lactic acid bacteria of the present invention can be used in a manner commonly applied in various fields of technology such as medicine, food, feed, cosmetics or the like.
摘要翻译： 本发明涉及柠檬酸明串珠菌CJGN34 KCTC10974BP乳酸菌，包括以乳酸菌为起始剂制造的泡菜的发酵食品，乳酸菌组成的乳酸菌组合物。 本发明的新颖的明串珠菌CJGN34提高了泡菜的一般味道品质; 通过传统制作方法在冬季增加泡菜固有的复杂酸味和碳酸味， 并定期维持一年的发酵品质; 尤其具有控制味道质劣的夏季发酵品质恶化的效果。 因此，本发明的乳酸菌可以用作发泡食品，包括泡菜，或作为与载体或添加剂混合的片剂或胶囊形式的药物或用于食品的益生菌; 或通过一定量的混合施用于化妆品成分。 因此，本发明的乳酸菌可以通常用于医药，食品，饲料，化妆品等各种技术领域中。
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7.发明授权Manufacturing method of space Kimchi with shelf stability under the severe environment 有权泡菜的制作方法，在恶劣环境下具有稳定的货架公开(公告)号：US07871654B2
公开(公告)日：2011-01-18
申请号：US11701840
申请日：2007-02-02
申请人： Myung-Woo Byun , Ju-Woon Lee , Jae-Hun Kim
发明人： Myung-Woo Byun , Ju-Woon Lee , Jae-Hun Kim
摘要： The present invention relates to a manufacturing method of kimchi with shelf stability and high quality under the severe environment, more precisely, a manufacturing method of kimchi with shelf stability and high quality under the severe environment such as desert, alpine regions, poles and space which includes the step of irradiation after heating, gas exchange packaging and quick freezing. The manufacturing method of kimchi of the present invention reduces the chances of deterioration of the sensory quality and physicochemical characteristics caused by the conventional sterilization methods including high temperature and high pressure treatment and high dose of irradiation, so that kimchi produced by this method has excellent shelf stability under the severe environment.
摘要翻译： 本发明涉及在恶劣环境下具有稳定性和高质量的泡菜的制造方法，更具体而言，是在沙漠，高山，极地和空间等恶劣环境下具有稳定性和高质量的泡菜的制造方法。 包括加热后的照射步骤，气体交换包装和快速冷冻。 本发明的泡菜的制造方法降低了由高温高压处理和高剂量照射引起的常规杀菌方法引起的感官质量下降和物理化学特性的可能性，使得通过该方法制造的泡菜具有优异的搁架 在恶劣环境下的稳定。
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8.发明授权Ginseng fermented by lactic acid bacterium, yoghurt containing the same, and lactic acid bacteria used in the preparation thereof 失效由乳酸菌发酵的人参，含有该人参的酸奶，以及其制备中使用的乳酸菌公开(公告)号：US07754252B2
公开(公告)日：2010-07-13
申请号：US10536791
申请日：2003-11-29
申请人： Dong Hyun Kim , Myung Joo Han , Min Kyung Choo
发明人： Dong Hyun Kim , Myung Joo Han , Min Kyung Choo
IPC分类号： A61K36/254 , A61K36/258 , A23C9/12 , A23C17/00
CPC分类号： C12R1/01 , A23C9/1322 , A23L19/20 , A23L33/105 , A23L33/135 , A23V2002/00 , A23Y2300/00 , A61K36/258 , C12N1/20 , A23V2250/2124 , A23V2200/3204 , A23V2200/324 , A23V2200/304 , A23V2200/308
摘要： This invention relates to lactic fermenting products of ginseng obtained by fermentation of ginseng using lactic acid bacteria, yoghurt containing said lactic fermenting products of ginseng, and lactic acid bacteria used in the preparation of said lactic fermenting products of ginseng.
摘要翻译： 本发明涉及通过使用乳酸菌发酵人参获得的人参乳酸发酵产物，含有人参乳酸发酵产物的酸奶和用于制备人参乳酸发酵产物的乳酸菌。
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公开(公告)号：US20090061056A1
公开(公告)日：2009-03-05
申请号：US12167490
申请日：2008-07-03
申请人： Tammi J. Heuck
发明人： Tammi J. Heuck
摘要： A method of forming glazed, bluish-green pickles. Sugar, water and cider vinegar are mixed together and boiled to form a mixture. At this point of time green food coloring is added to the mixture and stirred in vigorously. After the green food coloring is added to the mixture pickles are added to the mixture wherein the pickles absorb the mixture. By absorbing the mixture the pickles have a bluish-green glaze to make them aesthetically pleasing and additionally sweeter, thus making the pickles better tasting.
摘要翻译： 一种形成釉面，蓝绿色泡菜的方法。 将糖，水和苹果醋混合在一起煮沸形成混合物。 在这个时间点，将绿色食品着色加入到混合物中并剧烈搅拌。 将绿色食物着色加入到混合物中后，将腌汁加入混合物中，其中腌汁吸收混合物。 通过吸收混合物，腌菜具有蓝绿色的釉料，使它们美观，并且更甜，从而使酱菜更好地品尝。
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公开(公告)号：US20080102061A1
公开(公告)日：2008-05-01
申请号：US11970060
申请日：2008-01-07
申请人： Constantin Sobol , Yuzefa Sobol
发明人： Constantin Sobol , Yuzefa Sobol
CPC分类号： A23C9/133 , A23L7/104 , A23L19/20 , A23L33/135 , A23L33/17 , A61K35/74 , A61K35/744 , A61K35/745 , A61K35/747 , Y02A50/401 , Y02A50/406 , Y02A50/471 , Y02A50/473
摘要： A method for treating a vaginal disease by applying a hydrolyzed product in a variety of ways including preferably intravaginal, as well as oral, rectal, or transcutaneous administration, inhalation, intravenous or intraperitoneal injection. The product is produced by providing at least one solid plant product reduced to small pieces and mixed with sugar and a biocompatible liquid for fermentation at a temperature of between 15 and 55 degrees C. until its acidity reaches the range of 300 to 900 Terner degrees. Alternatively, the product is prepared by mixing in predetermined amounts of sprouted grains, biocompatible liquid inoculated with at least one from a variety of non-pathogenic microorganisms, vegetables, fruits, berries, high protein products, herbs, sugar, and a chemical element such as potassium. The mixture is then fermented at a selected temperature for a specified length of time to reach high acidity and high concentration of products of bacterial metabolism. This invention relates to a hydrolyzed medium used for the prevention of and treatment for urogenital infections, cancer and endometriosis.
摘要翻译： 通过以各种方式施用水解产物，包括阴道内以及口服，直肠或经皮给药，吸入，静脉内或腹膜内注射来治疗阴道疾病的方法。 该产品通过提供至少一种固体植物产物，其被还原成小块并与糖混合，并在生物相容性液体中在15至55摄氏度的温度下进行发酵，直到其酸度达到300至900泰氏度的范围。 或者，通过将预定量的发芽谷物，接种有来自多种非致病微生物，蔬菜，水果，浆果，高蛋白产品，草药，糖和至少一种非致病性微生物的化学元素的生物相容性液体 作为钾。 然后将混合物在选定温度下发酵一段特定的时间以达到高酸度和高浓度的细菌代谢产物。 本发明涉及用于预防和治疗泌尿生殖器感染，癌症和子宫内膜异位症的水解培养基。
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