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12 条记录 (耗时 0.012 秒)

    Method of producing cholesterol-free egg products with an extended refrigerated shelf life and products produced thereby
    1.
    发明授权
    Method of producing cholesterol-free egg products with an extended refrigerated shelf life and products produced thereby 失效
    生产具有延长冷藏保质期的无胆固醇蛋产品的方法和由此生产的产品

    公开(公告)号：US4971827A

    公开(公告)日：1990-11-20

    申请号：US495000

    申请日：1990-04-19

    申请人： Frank Huang

    发明人： Frank Huang

    IPC分类号： A23L15/00 ,  A23B5/005 ,  A23B5/01 ,  A23B5/04 ,  A23B5/05 ,  A23B5/12 ,  A23L3/22 ,  A61K35/54 ,  A61P9/00

    CPC分类号： A23B5/0055 ,  A23B5/043 ,  A23B5/05 ,  A23B5/12 ,  A23L15/20 ,  A23L3/22

    摘要： A process and product produced thereby which involves subjecting an egg white product to turbulent flow at an elevated temperature not to exceed 162.degree. F. for a period of time not to exceed one minute followed by immediate rapid cooling to a temperature of from 25.degree. F. to 40.degree. F. to improve refrigerated shelf life. The chilled product is then filled and sealed in sterilized containers under aseptic or near sterile conditions. The refrigerated shelf life may be enhanced by freezing the packaged product for a finite period of time prior to placing it in refrigerated storage.

    摘要翻译： 由此生产的方法和产品包括使蛋白产物在不超过162°F的升高温度下进行湍流，持续一段时间不超过1分钟，然后迅速冷却至25°F 至40°F，以提高冷藏保质期。 然后将冷冻的产品在无菌或接近无菌条件下填充并密封在灭菌的容器中。 通过在将包装的产品放置在冷藏库中之前将包装的产品冷冻一段有限的时间，可以提高冷藏保质期。

    Egg pasteurization
    4.
    发明授权
    Egg pasteurization 失效
    蛋巴斯特消毒

    公开(公告)号：US5455054A

    公开(公告)日：1995-10-03

    申请号：US279766

    申请日：1994-07-25

    申请人： Janice L. Bryson ,  Lisa Chedid ,  Jean M. Michaels ,  Harold Rapp ,  Alexander S. Cascione

    发明人： Janice L. Bryson ,  Lisa Chedid ,  Jean M. Michaels ,  Harold Rapp ,  Alexander S. Cascione

    IPC分类号： A23B5/005 ,  A23B5/04 ,  A23B5/05 ,  A23B5/14 ,  A23B5/18 ,  B65D81/00

    CPC分类号： A23B5/18 ,  A23B5/0055 ,  A23B5/0057 ,  A23B5/043 ,  A23B5/05 ,  A23B5/14

    摘要： The invention enables processing eggs, especially low-cholesterol egg products based principally on egg whites, at high temperatures to provide liquid, pasteurized egg products which exhibit improved stability during refrigerated storage. Liquid egg composition is heated to a temperature (e.g. 60.degree. to 75.degree. C.) and for a time effective to reduce the population of viable organisms with some coagulation of the conalbumin, but without significantly coagulating the ovalbumin. A dispersion of coagulated conalbumin in a liquid matrix is homogenized (average particle size is preferably less than 2 microns) to form a smooth-textured, liquid egg composition. The resulting liquid egg compositions have unique textural and visual characteristics.

    摘要翻译： 本发明能够在高温下处理蛋，特别是基于蛋清的低胆固醇蛋制品，以提供在冷冻保存期间表现出改善的稳定性的液体巴氏杀菌蛋制品。 将液体蛋组合物加热至温度（例如60℃至75℃），并且有效减少活体生物群体的一段时间，一些凝血酶的凝血酶，但没有显着凝固卵清蛋白。 将液体基质中凝固的梳棉布的分散体均化（平均粒度优选小于2微米），以形成光滑织构化的液体蛋组合物。 所得液体蛋组合物具有独特的结构和视觉特征。

    Apparatus of producing extended refrigerated shelf life bakeable liquid egg
    7.
    发明授权
    Apparatus of producing extended refrigerated shelf life bakeable liquid egg 失效
    生产延长冷藏保质期可烘烤液体鸡蛋的设备

    公开(公告)号：US5465655A

    公开(公告)日：1995-11-14

    申请号：US377162

    申请日：1995-01-24

    申请人： Stephen T. Papetti

    发明人： Stephen T. Papetti

    IPC分类号： A23B5/005 ,  A23L3/22 ,  A23B5/05

    CPC分类号： A23B5/0057 ,  A23B5/0055 ,  A23L3/22

    摘要： The present invention relates to methods and apparatus for the production of liquid egg having both extended refrigerated shelf life and retained baking functionality. The method involves first pasteurizing liquid egg and then subjecting the pasteurized liquid egg to further treatment.

    摘要翻译： 本发明涉及用于生产具有延长的冷藏保存期限和保留烘焙功能的液体鸡蛋的方法和设备。 该方法首先将液体鸡蛋巴氏灭菌，然后使巴氏杀菌液体鸡蛋进一步处理。

    Low water activity egg product
    10.
    发明授权
    Low water activity egg product 失效
    低水活性蛋制品

    公开(公告)号：US5932276A

    公开(公告)日：1999-08-03

    申请号：US770489

    申请日：1996-12-20

    申请人： Usha B. Bhatia ,  John R. Graves

    发明人： Usha B. Bhatia ,  John R. Graves

    IPC分类号： A21D2/26 ,  A21D13/00 ,  A21D13/08 ,  A23B5/025 ,  A23B5/05 ,  A23B5/14 ,  A23L15/00 ,  A23L1/32

    CPC分类号： A21D13/0041 ,  A21D2/262 ,  A23B5/025 ,  A23B5/05 ,  A23B5/14 ,  A23L15/20 ,  A23L15/30

    摘要： An egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a A.sub.w of about 0.80 to 0.95. Food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.

    摘要翻译： 具有减少量的游离水的蛋制品，其包含至少30重量％的全蛋; 甘油 麦芽糖糊精 蛋清粉; 粉状起酥油; 液体蛋黄和盐。 该蛋制品的Aw为约0.80至0.95。 包括这种蛋制品的食品，包括烘焙食品和其它具有蛋制品作为馅料或馅料的产品，其可以被冷冻和再加热，而没有蛋制品产生坚韧或橡胶质地。