公开(公告)号：US09095152B2

公开(公告)日：2015-08-04

申请号：US13611765

申请日：2012-09-12

申请人： Kewel Munger

发明人： Kewel Munger

IPC分类号： A21D4/00 ,  A23B7/154 ,  A23C3/00 ,  A23K3/00 ,  A23L3/34 ,  A23B7/10 ,  C12H1/10 ,  C11C3/00 ,  A23B4/06 ,  A23L1/00 ,  A23L1/20 ,  A23B7/157

CPC分类号： A23B7/157 ,  A23B7/154 ,  A23B7/158 ,  A23L3/3463 ,  A23L3/358 ,  A23L3/3589 ,  A23N12/06 ,  B08B3/041

摘要： This invention generally relates to a method for efficiently disinfecting, sterilizing, and packaging produce so that it is Ready-To-Eat by a consumer. The claimed method removes dirt, soil, pathogens, and renders produce with a longer shelf life. The claimed method is a multi-step sanitizing process that is designed to not cause bruising or other physical harm to produce. Ultimately, this method yields produce disinfected, packaged, and ready-for-sale on the market shelf.

摘要翻译： 本发明一般涉及一种有效消毒，消毒和包装产品的方法，以便消费者即食即食。 所要求的方法除去污垢，土壤，病原体，并使具有更长保质期的产品。 所要求保护的方法是多步骤消毒过程，其被设计成不会导致瘀伤或其他身体伤害产生。 最终，这种方法在市场上可以产生消毒，包装和即时销售。

公开(公告)号：US08613968B2

公开(公告)日：2013-12-24

申请号：US13223104

申请日：2011-08-31

申请人： Kai Lai Grace Ho

发明人： Kai Lai Grace Ho

IPC分类号： A21D4/00

CPC分类号： A23B7/10 ,  A01N37/36 ,  A23B7/154 ,  A23L5/57 ,  A01N37/16 ,  A01N2300/00

摘要： Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from tartaric acid, citric acid, malic acid, mandelic acid, and lactic acid; and (optionally) iii) an anionic surfactant; wherein the aqueous solution has a pH from 2.5 to 6.0.

摘要翻译： 提供了用于处理产物以控制微生物的方法和组合物。 该方法通过使产物的表面与水溶液接触来处理产物，所述水溶液包含i）式RC（O）OOH的有机过酸，其中R是甲基，乙基，正丙基或者正丙基; ii）选自酒石酸，柠檬酸，苹果酸，扁桃酸和乳酸的2-羟基有机酸; 和（任选地）iii）阴离子表面活性剂; 其中所述水溶液的pH为2.5至6.0。

公开(公告)号：US08435582B2

公开(公告)日：2013-05-07

申请号：US12791912

申请日：2010-06-02

申请人： Richard T. Smith

发明人： Richard T. Smith

IPC分类号： A21D4/00

CPC分类号： A23L2/44 ,  A23L2/02 ,  A23L2/38 ,  A23L3/34635 ,  A23L3/3517 ,  A23L3/3526

摘要： The present invention provides a beverage preservative system comprising a Pimaricin-providone complex for use in beverages products. The present invention is further directed to beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks.

摘要翻译： 本发明提供了一种饮料防腐剂体系，其包含用于饮料产品的Pimaricin-premone复合物。 本发明还涉及包含饮料防腐剂体系的饮料产品。 饮料防腐剂系统防止密封容器内的饮料中的微生物变质至少16周。

公开(公告)号：US07923035B2

公开(公告)日：2011-04-12

申请号：US10532077

申请日：2003-10-22

申请人： Shigeo Ii ,  Asami Takata ,  Yuichi Mizukami ,  Ikuo Yashiki

发明人： Shigeo Ii ,  Asami Takata ,  Yuichi Mizukami ,  Ikuo Yashiki

IPC分类号： A61K9/16 ,  A61K31/26 ,  A23B4/20 ,  A01N25/00 ,  A01N25/34 ,  A61K9/14 ,  A21D4/00 ,  A23B7/154 ,  A23L3/00 ,  A23L3/3463 ,  A23L3/3535 ,  B65D81/28

CPC分类号： A23L3/3463 ,  A23L3/3535

摘要： The humidity-dependent antibacterial powdery composition comprises a volatile oily antibacterial substance contained in a high ratio and a water-soluble film forming agent and the behavior of release of the antibacterial substance is changed depending on humidity. The process for producing the same is characterized in that a water-soluble film forming agent optionally together with a powder vehicle is dissolved and/or dispersed in water, subsequently a volatile oily antibacterial substance optionally together with an emulsifying agent is added to the solution and emulsified, and thereafter the obtained emulsion is spray dried into powder. The humidity-dependent antibacterial food storing article is characterized by carrying the humidity-dependent antibacterial powdery composition. The method of storing food is characterized in that the volatile oily antibacterial substance is released from the humidity-dependent antibacterial food storing article toward food lying in an atmosphere of 70% or higher humidity.

摘要翻译： 湿度依赖性抗菌粉末组合物包含高比例含有的挥发性油性抗菌物质和水溶性成膜剂，并且抗菌物质的释放行为根据湿度而变化。 其制造方法的特征在于将任选与粉末载体一起的水溶性成膜剂溶解和/或分散在水中，随后将挥发性油性抗菌物质与乳化剂一起加入到溶液中， 乳化，然后将得到的乳液喷雾干燥成粉末。 湿度依赖性抗菌食品储存制品的特征在于携带湿度依赖性抗菌粉末组合物。 储存食物的方法的特征在于，将挥发性油性抗菌物质从湿度依赖性抗菌食品储存制品中释放到处于70％或更高湿度的气氛中的食物。

公开(公告)号：US07662417B2

公开(公告)日：2010-02-16

申请号：US10513554

申请日：2002-05-08

申请人： Joan Seguer Bonaventura ,  Xavier Rocabayera Bonvila ,  Mariano A. Martinez Rubio

发明人： Joan Seguer Bonaventura ,  Xavier Rocabayera Bonvila ,  Mariano A. Martinez Rubio

IPC分类号： A23L3/34 ,  A21D4/00

CPC分类号： A23C19/16 ,  A23L3/3499 ,  A23L3/3517 ,  A23L3/3526 ,  A23L29/27 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2200/22 ,  A23V2250/06 ,  A23V2250/5036 ,  A23V2250/0606 ,  A23V2250/5086 ,  A23V2250/5072 ,  A23V2250/5024 ,  A23V2250/5022 ,  A23V2250/5108 ,  A23V2250/5026

摘要： This invention relates to compositions comprising cationic preservatives and anionic hydrocolloids, to methods of preparing them and their application in food microbiological protection. Due to their composition, food products are susceptible to act as a culture medium for microorganisms, and this constitutes a possible risk to human health. Thus, food products require good protection against microbiological contamination. The present invention relates to the interaction between cationic preservatives derived from the condensation of fatty acids and esterified dibasic amino acids and anionic hydrocolloids, such as pectins, xanthan gums, carrageenans, acacia gums or agars. The most preferred cationic preservative is the ethyl ester of the lauramide of arginine monohydrochloride (LAE). As a result of this interaction, some anionic hydrocolloids are able to absorb LAE and precipitate together by the enhancement of their lipophilic properties. These new solid compounds can be isolated by filtration and, surprisingly, retain the microbiological inhibitory activity of LAE. The solid compounds contain approximately stoechiometric amounts of LAE and the anionic hydrocolloid. The preferred solid compound is LAE/xanthan gum. The solid compounds are stable and can be stored under normal conditions of temperature and humidity for long periods of time. The invention relates to the method of preserving food products using the new solid compounds and the food products obtained as a result of the application of the method.

摘要翻译： 本发明涉及包含阳离子防腐剂和阴离子水胶体的组合物，其制备方法及其在食品微生物保护中的应用。 由于它们的组成，食品易于作为微生物的培养基，这对人类健康构成可能的风险。 因此，食品需要良好的保护以防止微生物污染。 本发明涉及衍生自脂肪酸和酯化的二元氨基酸的缩合的阳离子防腐剂与阴离子水胶体如果胶，黄原胶，角叉菜胶，阿拉伯树胶或琼脂之间的相互作用。 最优选的阳离子防腐剂是精氨酸一盐酸盐（LAE）的月桂酰胺的乙酯。 作为这种相互作用的结果，一些阴离子水胶体能够吸收LAE并通过增强它们的亲油性而沉淀在一起。 这些新的固体化合物可以通过过滤分离，令人惊奇的是保留了LAE的微生物抑制活性。 固体化合物含有近似量的LAE和阴离子水胶体。 优选的固体化合物是LAE /黄原胶。 固体化合物稳定，可在正常温度和湿度条件下长时间贮存。 本发明涉及使用新的固体化合物和通过应用该方法获得的食品来保存食品的方法。

公开(公告)号：US07407679B2

公开(公告)日：2008-08-05

申请号：US10493783

申请日：2001-10-25

申请人： Joan Baptista Urgell Beltran ,  Joan Seguer Bonaventura

发明人： Joan Baptista Urgell Beltran ,  Joan Seguer Bonaventura

IPC分类号： A21D4/00 ,  A23L3/3463

CPC分类号： A23L3/3526 ,  A21D15/00 ,  A23B4/14 ,  A23L2/44 ,  A23L3/3544

摘要： A novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. The composition optionally comprises auxiliary components and excipients.

摘要翻译： 根据这种新型用途的阳离子防腐剂和制剂的新用途。 衍生自月桂酸和精氨酸的阳离子防腐剂，特别是精氨酸一盐酸盐的月桂酰胺的乙酯（以下称为LAE）可用于防止微生物的生长。 LAE和相关化合物特别适用于保存所有易腐食品。 组合物任选地包含辅助成分和赋形剂。

公开(公告)号：US20060251774A1

公开(公告)日：2006-11-09

申请号：US11481551

申请日：2006-07-06

申请人： Matthew Osborn

发明人： Matthew Osborn

IPC分类号： A21D4/00

CPC分类号： A22B5/0082 ,  A22B5/08

摘要： The present invention is a method of reducing microbial levels during meat production. The method includes applying an antimicrobial agent to the animal hide, before removal of the hide from the carcass. The method may further include rinsing and drying the animal hide.

摘要翻译： 本发明是一种减少肉类生产过程中微生物水平的方法。 所述方法包括在从所述屠体移除所述皮革之前将抗微生物剂施用于所述动物皮。 该方法还可以包括漂洗和干燥动物皮。

公开(公告)号：US20060177548A1

公开(公告)日：2006-08-10

申请号：US11053304

申请日：2005-02-08

申请人： Bernard Sekula ,  Michael Cirigliano

发明人： Bernard Sekula ,  Michael Cirigliano

IPC分类号： A21D4/00

CPC分类号： A23L3/34635 ,  A23L3/3499 ,  A23L3/3508 ,  A23L3/3517 ,  A23L27/60

摘要： A method for producing a microbiologically stable and safe food composition is described. The method includes the step of contacting a food composition with a saturated, unsaturated, and optionally, an aromatic preservative in order to produce a food composition free of spoilage and pathogens.

摘要翻译： 描述了用于生产微生物学上稳定和安全的食物组合物的方法。 该方法包括使食品组合物与饱和的，不饱和的和任选的芳族防腐剂接触以产生不含腐败和病原体的食物组合物的步骤。

公开(公告)号：US5989612A

公开(公告)日：1999-11-23

申请号：US944318

申请日：1997-10-06

申请人： William King ,  Xintian Ming ,  George Weber

发明人： William King ,  Xintian Ming ,  George Weber

IPC分类号： A21D8/04 ,  A21D15/00 ,  A23K3/03 ,  A23L2/44 ,  A23L3/3472 ,  A23L3/3481 ,  A23L3/3508 ,  A23L3/3571 ,  A21D4/00

CPC分类号： A21D8/04 ,  A21D15/00 ,  A23K30/15 ,  A23L2/44 ,  A23L3/3472 ,  A23L3/3481 ,  A23L3/3508 ,  A23L3/3571

摘要： A food or beverage or animal feed composition which includes an antimycotic effective amount of propionibacteria metabolites with the proviso that such metabolites not solely contain propionic acid is provided. Also disclosed is the addition of a potentiator in combination with such metabolites.

摘要翻译： 提供了包含抗真菌有效量的丙酸杆菌代谢物的食品或饮料或动物饲料组合物，条件是这些代谢物不仅含有丙酸。 还公开了与这些代谢物组合的增效剂的添加。

公开(公告)号：US5891491A

公开(公告)日：1999-04-06

申请号：US898845

申请日：1997-07-25

申请人： Frederick Newell Owens ,  Winston A. Samuels

发明人： Frederick Newell Owens ,  Winston A. Samuels

IPC分类号： A23K1/16 ,  A23K1/00 ,  A21D4/00 ,  A23B7/10

CPC分类号： A23K20/132

摘要： The shelf life of a meat product derived from an animal selected from the group consisting of ruminant mammals, swine and fish is extended by feeding to the animal a diet of feed comprising a substituted 1,2-dihydroquinoline compound, the diet being continued for a period of time, and the feed comprising the substituted 1,2-dihydroquinoline compound in an amount, sufficient to increase the shelf life of the meat product.

摘要翻译： 来自选自反刍动物哺乳动物，猪和鱼的动物的肉制品的保存期限通过向动物喂食包含取代的1,2-二氢喹啉化合物的饲料来延长，该饲料持续用于 并且含有足以增加肉制品保质期的量的取代的1,2-二氢喹啉化合物的饲料。