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    Process for producing low acid food products
    1.
    发明授权
    Process for producing low acid food products 失效
    低酸食品生产工艺

    公开(公告)号：US06406730B1

    公开(公告)日：2002-06-18

    申请号：US09452515

    申请日：1999-12-01

    申请人： Carl E. Banyard ,  Richard S. Hornack ,  Michael W. Evon

    发明人： Carl E. Banyard ,  Richard S. Hornack ,  Michael W. Evon

    IPC分类号： A23B412

    CPC分类号： A23F5/243 ,  A23L29/256

    摘要： The present invention comprises a method and apparatus for treating a low acid food product. The low acid food product is first acidified to produce an acidified food product and then packaged as the acidified food product. The acidifying step comprises addition of a GRAS acid to adjust the pH to below about 4.5. The acidified food product is then deacidified to return the acidified food product to the low acid food product having a pH above 4.6. The deacidification is accomplished through the addition of an alkaline substance in an amount sufficient to deacidify the acidified food product to a pH of from about 5.8 to about 7.5.

    摘要翻译： 本发明包括用于处理低酸食品的方法和设备。 首先将低酸食品酸化以产生酸化的食品，然后作为酸化食品包装。 酸化步骤包括加入GRAS酸以将pH调节至低于约4.5。 然后将酸化的食品脱酸以将酸化的食品返回到pH高于4.6的低酸食品。 脱酸是通过加入足以将酸化食品脱酸至约5.8至约7.5的pH的碱性物质来实现的。

    Fermented organic acid that changes cell and protein functions and method of making
    2.
    发明授权
    Fermented organic acid that changes cell and protein functions and method of making 失效
    发酵有机酸改变细胞和蛋白质的功能和制作方法

    公开(公告)号：US06316035B1

    公开(公告)日：2001-11-13

    申请号：US09581293

    申请日：2000-06-12

    申请人： Kiyoshi Kumabe ,  Hiroyuki Yanaka ,  Akiko Ishimoto

    发明人： Kiyoshi Kumabe ,  Hiroyuki Yanaka ,  Akiko Ishimoto

    IPC分类号： A23B412

    CPC分类号： A23J3/04 ,  A23B4/027 ,  A23B4/12 ,  A23B7/10 ,  A23B9/26

    摘要： The object of the present invention is to develop an agent to keep proper moisture, improve the mouth-feeling and preserve freshness of cells and protein-containing-materials which does not cause any side-effect. This object can be accomplished by contacting cells or protein-containing materials with an organic acid fermentation liquid which has been adjusted to pH6-10 by adding a carbonate.

    摘要翻译： 本发明的目的是开发一种不会引起副作用的细胞和含蛋白质的材料保持适当的水分，改善口感和保持新鲜度的药剂。 该目的可以通过将细胞或含蛋白质的材料与通过加入碳酸盐调节至pH6-10的有机酸发酵液接触来实现。

    Preserving agent and preserving method
    3.
    发明授权
    Preserving agent and preserving method 有权
    保鲜剂和保鲜方法

    公开(公告)号：US06200619B1

    公开(公告)日：2001-03-13

    申请号：US09379024

    申请日：1999-08-23

    申请人： Akihiro Nakamura ,  Mitsuo Hattori ,  Hirokazu Maeda

    发明人： Akihiro Nakamura ,  Mitsuo Hattori ,  Hirokazu Maeda

    IPC分类号： A23B412

    CPC分类号： A01N43/16 ,  A23L7/111 ,  A23L19/03 ,  A23L19/13 ,  A23L29/262 ,  A01N31/02 ,  A01N37/02 ,  A01N37/04 ,  A01N37/06 ,  A01N37/10 ,  A01N37/40 ,  A01N37/44 ,  A01N37/46 ,  A01N57/12 ,  A01N59/00 ,  A01N63/00 ,  A01N65/08 ,  A01N65/20

    摘要： A preserving agent for foods and drinks which contains water-soluble hemicellulose as an effective component, a preserving agent containing (A) water-soluble hemicellulose and (B) one or more selected from the group consisting of ethanol, glycine, glucono-deltalactone, sorbic acid, peroxybenzoic acid, benzoic acid, dehydroacetic acid, hypochlorous acid and their salts, organic acids such as acetic acid, fumaric acid, adipic acid, propionic acid and their salts, lower fatty acid esters, sugar esters, polylysine, protamine, lysozyme, mustard extract, horseradish extract, bleached flour, chitosan and phytic acid as effective components, and a preserving method which employs the preserving agent in food and drink products.

    摘要翻译： 一种含有水溶性半纤维素作为有效成分的食品和饮料防腐剂，含有（A）水溶性半纤维素的防腐剂和（B）选自乙醇，甘氨酸，葡萄糖酸 - 内酯， 山梨酸，过氧苯甲酸，苯甲酸，脱氢乙酸，次氯酸及其盐，有机酸如乙酸，富马酸，己二酸，丙酸及其盐，低级脂肪酸酯，糖酯，聚赖氨酸，鱼精蛋白，溶菌酶 ，芥菜提取物，辣根提取物，漂白粉，壳聚糖和植酸作为有效成分，以及在食品和饮料产品中使用保存剂的保存方法。

    On-demand neutralization of acid-preserved food
    4.
    发明授权
    On-demand neutralization of acid-preserved food 失效
    按需中和酸性食品

    公开(公告)号：US06824802B2

    公开(公告)日：2004-11-30

    申请号：US09970010

    申请日：2001-10-02

    申请人： Derrick Bautista ,  David Collins-Thompson

    发明人： Derrick Bautista ,  David Collins-Thompson

    IPC分类号： A23B412

    CPC分类号： A23L3/3508 ,  A23L3/3553 ,  A23L19/01 ,  A23L19/09 ,  A23L19/13 ,  A23L19/15 ,  A23L23/10 ,  Y02A40/943 ,  Y02A40/944

    摘要： The invention relates to a food composition having an increased shelf stability and robustness when stored in microbiologically sensitive conditions which comprises an acidifying preservative system adapted to reduce the microbial growth in the composition and a neutralizing system which is inactivated in said microbiologically sensitive conditions and is adapted to activate on demand upon reactivating conditions of the neutralizing system are met so that the neutralizing system acts on the acidifying preservative system to neutralize its sourness and/or acidity thereby improving the taste perception of the composition. The invention also relates to a dry blend usable as a preservative system in food, particularly deferred cooking food that requires storage in microbiologically sensitive conditions.

    摘要翻译： 本发明涉及当储存在微生物敏感性条件下时具有增加的贮存稳定性和稳定性的食品组合物，其包含适于减少组合物中的微生物生长的酸化防腐剂体系和在所述微生物敏感条件下被灭活的中和体系 满足中和体系再活化条件时按需激活，使得中和系统作用于酸化防腐剂体系以中和其酸味和/或酸度，从而改善组合物的味觉。 本发明还涉及可用作食品中的防腐剂体系的干混合物，特别是需要在微生物敏感条件下储存的延迟蒸煮食品。

    Environmentally compatible processes compositions and materials treated thereby
    6.
    发明授权
    Environmentally compatible processes compositions and materials treated thereby 失效
    环境相容的方法组合物和由此处理的材料

    公开(公告)号：US06797302B1

    公开(公告)日：2004-09-28

    申请号：US09744681

    申请日：2001-06-06

    申请人： Nimrod Ben Yehuda ,  Eliahu Margalit

    发明人： Nimrod Ben Yehuda ,  Eliahu Margalit

    IPC分类号： A23B412

    CPC分类号： A61L2/186 ,  A01N59/00 ,  A01N59/16 ,  A01N59/20 ,  A23B5/14 ,  A23B5/18 ,  A23B7/154 ,  A23B7/157 ,  A23B9/26 ,  A23B9/30 ,  A61L2202/18 ,  C02F1/505 ,  C02F1/722 ,  Y10S47/10 ,  Y10S47/905 ,  Y10S71/903 ,  A01N2300/00

    摘要： The present invention relates to environmentally friendly processes and compositions for prevention of qualitative deterioration and quantitative loss of plant matter and foodstuffs, during all stages of storage and handling, including pre- and post-harvest, pre- and post-planting, distribution and marketing. The processes and compositions of the present invention can also be used to prevent sprouting and rooting, and to promote fecundity of certain plant matter. The processes and compositions of the present invention can also be used to eliminate or reduce quantities of harmful organisms and substances from soil, other growth media and substrates, equipment, materials water, workspaces and surfaces.

    摘要翻译： 本发明涉及在储存和处理的所有阶段期间防止植物物质和食品的定性变质和数量损失的环境友好的方法和组合物，包括收获前和收获后，种植前和种植后，分配和销售 。 本发明的方法和组合物也可用于防止发芽和生根，并促进某些植物物质的繁殖力。 本发明的方法和组合物还可用于从土壤，其它生长介质和底物，设备，材料水，工作空间和表面中消除或减少有害生物和物质的数量。

    Stabilization of cooked meat and meat-vegetable compositions using whey from nisin-producing cultures and product thereof
    7.
    发明授权
    Stabilization of cooked meat and meat-vegetable compositions using whey from nisin-producing cultures and product thereof 有权
    使用乳链菌肽生产培养物的乳清及其产品稳定熟肉和肉 - 蔬菜组合物

    公开(公告)号：US06613364B2

    公开(公告)日：2003-09-02

    申请号：US09779712

    申请日：2001-02-08

    申请人： Peter Miles Begg ,  Cecily Elizabeth Brose ,  John Howard Pasch ,  Michael Gerard Roman ,  Scott Brooks

    发明人： Peter Miles Begg ,  Cecily Elizabeth Brose ,  John Howard Pasch ,  Michael Gerard Roman ,  Scott Brooks

    IPC分类号： A23B412

    CPC分类号： A23B4/22

    摘要： The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition. The invention additionally provides a method of inhibiting the growth of a pathogenic microorganism in cooked food compositions that includes preparing a composition comprising meat, vegetables, sauce, and nisin-containing whey, cooking the composition, and sealing the composition into packaging; whereby the growth of a pathogenic microorganism is inhibited.

    摘要翻译： 本发明提供了包含熟肉和乳链菌肽乳清的熟肉的稳定肉制品。 本发明还提供一种包含熟肉，蔬菜，酱油和乳链菌肽乳清的稳定食品。 含乳链菌肽的乳清可以通过以下方法制备：（1）用生产乳链菌肽的微生物的培养物接种巴氏消毒的乳制品组合物，将组合物孵育直到pH达到约6.2至约4.0的值，形成乳清和凝乳混合物 ，并将乳清与乳清和凝乳混合物分离，得到作为乳链菌肽的乳清的分离的乳清，或（2）使用乳链菌肽生成微生物发酵强化干酪乳清组合物。 本发明还提供一种制备熟肉，蔬菜和酱料的稳定食品的方法，其包括制备包含肉，蔬菜，酱油和乳链菌肽的乳清的组合物，并烹饪该组合物。 本发明另外提供一种抑制烹饪食物组合物中致病微生物生长的方法，其包括制备包含肉，蔬菜，酱油和乳链球蛋白的乳清的组合物，烹饪该组合物，并将该组合物密封成包装; 从而抑制致病微生物的生长。

    Method of stabilization of rice bran by acid treatment and composition of the same
    9.
    发明授权
    Method of stabilization of rice bran by acid treatment and composition of the same 失效
    通过酸处理稳定米糠的方法及其组成

    公开(公告)号：US06245377B1

    公开(公告)日：2001-06-12

    申请号：US09366922

    申请日：1999-08-04

    申请人： Jiaxun Tao

    发明人： Jiaxun Tao

    IPC分类号： A23B412

    CPC分类号： A23K30/00 ,  A23K40/20 ,  A23K40/25 ,  A23K50/00 ,  A23K50/20 ,  A23K50/42 ,  A23L7/115 ,  Y10S426/805

    摘要： The present invention is directed to a method of stabilizing parboiled rice bran. The method requires adding an edible acid having antioxidative properties to parboiled rice bran to maintain the stability of the bran for at least a six month period of time at ambient conditions. The invention is also directed to a method of stabilizing parboiled rice bran for use in a food product in which acid having antioxidative properties is added to a parboiled rice bran food product in an amount of about 0.10% to about 2.0% by weight to maintain the stability of the food product for at least a six month period of time at ambient conditions. The invention further is directed to an animal feed that has an amount of stabilized parboiled rice bran, the animal feed generally including at least about 6 to 18% protein, about 1-2% to 29% fat, and optionally fiber and/or starch sources.

    摘要翻译： 本发明涉及一种稳定煮沸米糠的方法。 该方法需要向煮沸的米糠添加具有抗氧化性质的食用酸，以在环境条件下保持麸的稳定性至少六个月的时间。 本发明还涉及一种稳定煮沸的米糠用于食品中的方法，其中具有抗氧化性质的酸以约0.10％至约2.0％（重量）的量添加到经煮沸的米糠食品中，以维持 在环境条件下至少六个月的时间内食品的稳定性。 本发明还涉及一种动物饲料，其具有一定量的经煮沸的米糠，动物饲料通常包含至少约6至18％的蛋白质，约1-2％至29％的脂肪，以及任选的纤维和/或淀粉 来源。