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    Method of producing a vinegar-derived food additive
    3.
    发明授权
    Method of producing a vinegar-derived food additive 有权

    公开(公告)号：US11696587B2

    公开(公告)日：2023-07-11

    申请号：US16275987

    申请日：2019-02-14

    申请人： WTI, Inc.

    发明人： Wolf Peter Ludwig

    IPC分类号： A23L27/24 ,  A23B4/027 ,  A23B4/20 ,  A23B4/24 ,  A23L3/3472 ,  A23L3/3508 ,  A23L27/00 ,  A23P10/40 ,  A23B4/12

    CPC分类号： A23B4/027 ,  A23B4/12 ,  A23B4/20 ,  A23B4/24 ,  A23L3/3472 ,  A23L3/3508 ,  A23L27/24 ,  A23L27/82 ,  A23P10/40 ,  A23V2002/00 ,  Y02A40/90

    摘要： A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination. In an exemplary embodiment, the method includes: (a) providing a body of meat at a first temperature; (b) contacting the body of meat of step (a), in at least one treating vessel, with a brine solution at a second temperature, wherein the second temperature is greater than the first temperature, and wherein the brine solution comprises a vinegar-derived food additive and/or a reddening agent, wherein the reddening agent comprises nitrite; (c) agitating the body of meat at the second temperature for a time sufficient to distribute the solution throughout the body of meat; (d) cooling the body of meat in at least one cooling vessel to a third temperature, wherein the third temperature is less than the second temperature; (e) agitating the body of meat at the third temperature; (f) contacting the body of meat of step (e) with the brine solution at the third temperature and agitating the body of meat at the third temperature until the brine solution is substantially absorbed by the body of meat; and (g) recovering the body of meat in a dry state at the third temperature.
    In one embodiment, the aforementioned brine solution comprises a vinegar-variety food additive, such as a vinegar-derived acetate composition. In another embodiment, the reddening agent comprises nitrate derived from plant material comprising nitrate.

    METHOD OF PRODUCING A VINEGAR-DERIVED FOOD ADDITIVE
    6.
    发明公开
    METHOD OF PRODUCING A VINEGAR-DERIVED FOOD ADDITIVE 审中-公开

    公开(公告)号：US20230404090A1

    公开(公告)日：2023-12-21

    申请号：US18200756

    申请日：2023-05-23

    申请人： WTI, INC.

    发明人： Wolf Peter Ludwig

    IPC分类号： A23B4/027 ,  A23B4/20 ,  A23B4/24 ,  A23L3/3472 ,  A23L3/3508 ,  A23L27/24 ,  A23L27/00 ,  A23P10/40 ,  A23B4/12

    CPC分类号： A23B4/027 ,  A23B4/20 ,  A23B4/24 ,  A23L3/3472 ,  A23L3/3508 ,  A23L27/24 ,  A23L27/82 ,  A23P10/40 ,  A23B4/12 ,  Y02A40/90 ,  A23V2002/00

    摘要： A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination. In an exemplary embodiment, the method includes: (a) providing a body of meat at a first temperature; (b) contacting the body of meat of step (a), in at least one treating vessel, with a brine solution at a second temperature, wherein the second temperature is greater than the first temperature, and wherein the brine solution comprises a vinegar-derived food additive and/or a reddening agent, wherein the reddening agent comprises nitrite; (c) agitating the body of meat at the second temperature for a time sufficient to distribute the solution throughout the body of meat; (d) cooling the body of meat in at least one cooling vessel to a third temperature, wherein the third temperature is less than the second temperature; (e) agitating the body of meat at the third temperature; (f) contacting the body of meat of step (e) with the brine solution at the third temperature and agitating the body of meat at the third temperature until the brine solution is substantially absorbed by the body of meat; and (g) recovering the body of meat in a dry state at the third temperature.
    In one embodiment, the aforementioned brine solution comprises a vinegar-variety food additive, such as a vinegar-derived acetate composition. In another embodiment, the reddening agent comprises nitrate derived from plant material comprising nitrate.

    Method of producing a vinegar-derived food additive
    8.
    发明授权
    Method of producing a vinegar-derived food additive 有权

    公开(公告)号：US12041945B2

    公开(公告)日：2024-07-23

    申请号：US18516686

    申请日：2023-11-21

    申请人： WTI, INC.

    发明人： Wolf Peter Ludwig

    IPC分类号： A23L27/24 ,  A23B4/027 ,  A23B4/12 ,  A23B4/20 ,  A23B4/24 ,  A23L3/3472 ,  A23L3/3508 ,  A23L27/00 ,  A23P10/40

    CPC分类号： A23B4/027 ,  A23B4/12 ,  A23B4/20 ,  A23B4/24 ,  A23L3/3472 ,  A23L3/3508 ,  A23L27/24 ,  A23L27/82 ,  A23P10/40 ,  A23V2002/00 ,  Y02A40/90

    摘要： A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination. In an exemplary embodiment, the method includes: (a) providing a body of meat at a first temperature; (b) contacting the body of meat of step (a), in at least one treating vessel, with a brine solution at a second temperature, wherein the second temperature is greater than the first temperature, and wherein the brine solution comprises a vinegar-derived food additive and/or a reddening agent, wherein the reddening agent comprises nitrite; (c) agitating the body of meat at the second temperature for a time sufficient to distribute the solution throughout the body of meat; (d) cooling the body of meat in at least one cooling vessel to a third temperature, wherein the third temperature is less than the second temperature; (e) agitating the body of meat at the third temperature; (f) contacting the body of meat of step (e) with the brine solution at the third temperature and agitating the body of meat at the third temperature until the brine solution is substantially absorbed by the body of meat; and (g) recovering the body of meat in a dry state at the third temperature.
    In one embodiment, the aforementioned brine solution comprises a vinegar-variety food additive, such as a vinegar-derived acetate composition. In another embodiment, the reddening agent comprises nitrate derived from plant material comprising nitrate.

    METHOD OF PRODUCING A VINEGAR-DERIVED FOOD ADDITIVE
    10.
    发明公开
    METHOD OF PRODUCING A VINEGAR-DERIVED FOOD ADDITIVE 审中-公开

    公开(公告)号：US20240081356A1

    公开(公告)日：2024-03-14

    申请号：US18516686

    申请日：2023-11-21

    申请人： WTI, INC

    发明人： Wolf Peter Ludwig

    IPC分类号： A23B4/027 ,  A23B4/12 ,  A23B4/20 ,  A23B4/24 ,  A23L3/3472 ,  A23L3/3508 ,  A23L27/00 ,  A23L27/24 ,  A23P10/40

    CPC分类号： A23B4/027 ,  A23B4/12 ,  A23B4/20 ,  A23B4/24 ,  A23L3/3472 ,  A23L3/3508 ,  A23L27/24 ,  A23L27/82 ,  A23P10/40 ,  A23V2002/00 ,  Y02A40/90

    摘要： A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination. In an exemplary embodiment, the method includes: (a) providing a body of meat at a first temperature; (b) contacting the body of meat of step (a), in at least one treating vessel, with a brine solution at a second temperature, wherein the second temperature is greater than the first temperature, and wherein the brine solution comprises a vinegar-derived food additive and/or a reddening agent, wherein the reddening agent comprises nitrite; (c) agitating the body of meat at the second temperature for a time sufficient to distribute the solution throughout the body of meat; (d) cooling the body of meat in at least one cooling vessel to a third temperature, wherein the third temperature is less than the second temperature; (e) agitating the body of meat at the third temperature; (f) contacting the body of meat of step (e) with the brine solution at the third temperature and agitating the body of meat at the third temperature until the brine solution is substantially absorbed by the body of meat; and (g) recovering the body of meat in a dry state at the third temperature.
    In one embodiment, the aforementioned brine solution comprises a vinegar-variety food additive, such as a vinegar-derived acetate composition. In another embodiment, the reddening agent comprises nitrate derived from plant material comprising nitrate.