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109 条记录 (耗时 0.018 秒)

    VINEGAR AND METHOD FOR MANUFACTURING THE SAME
    1.
    发明公开
    VINEGAR AND METHOD FOR MANUFACTURING THE SAME 审中-公开

    公开(公告)号：US20230365918A1

    公开(公告)日：2023-11-16

    申请号：US18360791

    申请日：2023-07-27

    申请人： MIZKAN HOLDINGS CO., LTD.

    发明人： Atsushi Ishikawa ,  Masachika Takaoka

    IPC分类号： C12N1/20 ,  C12J1/00

    CPC分类号： C12N1/20 ,  C12J1/00

    摘要： A method for manufacturing an acetic acid bacterium culture and the acid bacterium culture, the acid bacterium culture contains PS1 (Glc:Gal:Man:GlcA=6.0:5.0 to 6.5:0.05 to 0.4:0.05 to 0.4) and/or PS2 (Glc:Rha:Man:GlcA=4.0:1.5 to 2.5:0.05 to 0.4:0.05 to 0.4) which are/is water-soluble polysaccharide(s). The method includes a fermentation step S1: a step of culturing acetic acid bacteria belonging to the genus Kozakia to give a first culture containing PS1, or culturing acetic acid bacteria belonging to the genus Komagataeibacter to give a first culture containing PS2, or culturing acetic acid bacteria belonging to the genus Kozakia and acetic acid bacteria belonging to the genus Komagataeibacter to give a first culture containing PS1 and PS2.

    Sushi composition
    2.
    发明授权
    Sushi composition 有权

    公开(公告)号：US11344049B2

    公开(公告)日：2022-05-31

    申请号：US17429705

    申请日：2020-10-16

    申请人： Seong Kwon Lim

    发明人： Seong Kwon Lim

    IPC分类号： A23L17/10 ,  A23L7/196 ,  A23L13/10 ,  A23L23/00 ,  A23P20/10 ,  A23L3/44 ,  C12J1/00

    摘要： The present invention relates to a sushi composition, and more specifically, to a sushi composition which includes a sushi layer, a sauce layer formed on an upper surface of the sushi layer, and a powder layer formed on a lower surface of the sushi layer, wherein the sushi layer consists of a filling made of a protein component and a sushi mixture covering the filling. The sushi composition has excellent taste and texture, contains abundant nutrients, and exhibits excellent preservation by applying various ingredients in the form of a sauce or powder.

    Reducing microbiological contamination during cheese manufacturing process
    3.
    发明授权
    Reducing microbiological contamination during cheese manufacturing process 有权

    公开(公告)号：US11206845B2

    公开(公告)日：2021-12-28

    申请号：US15293934

    申请日：2016-10-14

    申请人： WTI, Inc.

    发明人： Jasdeep K. Saini ,  James L. Marsden ,  Wolfgang P. Ludwig

    IPC分类号： A23C19/11 ,  A23C19/10 ,  A23C19/09 ,  C12J1/00 ,  C12P7/54

    摘要： Embodiments disclosed herein provide methods for reducing microbiological contamination during the cheese making process. Inhibition of microbial outgrowth is achieved by introducing an inhibitor at low concentration during the cheese making process. The inhibitor composition inhibits microbial outgrowth of pathogenic microbes associated with the cheese making process and controls and/or eliminates spoilage microorganisms to prolong shelf-life and maintain quality of the final cheese product. The inhibitor composition may be added to the milk prior to curd formation, after curd formation but prior to setting, or both. The inhibitor composition may be used with both pasteurized and un-pasteurized cheeses.

    Process for the removal of iso-valeric acid from vinegar
    9.
    发明授权
    Process for the removal of iso-valeric acid from vinegar 失效
    从醋中除去异戊酸的方法

    公开(公告)号：US4994292A

    公开(公告)日：1991-02-19

    申请号：US418302

    申请日：1989-10-06

    申请人： Isao Ito ,  Kazuo Uenakai ,  Hiroki Matsuda ,  Masahiro Mizukami ,  Shinji Tanijiri

    发明人： Isao Ito ,  Kazuo Uenakai ,  Hiroki Matsuda ,  Masahiro Mizukami ,  Shinji Tanijiri

    IPC分类号： C12J1/04 ,  C12J1/00

    CPC分类号： C12J1/00

    摘要： Disclosed herein is a process for producing vinegar of favorable flavor exhibiting inherent flavor, taste and color derived from starting material, comprising the steps of bringing vinegar derived from fruits, etc. into contact with a non-ionic porous synthetic adsorbent, selectively adsorbing to remove iso-valeric acid contained in vinegar and reducing the concentration of iso-valeric acid to below 10 ppm, thereby effectively removing uncomfortable smelly ingredient, while leaving soluble nitrogen ingredient as the tasting or ingredient, organic acids providing mild sourness and color ingredients.

    摘要翻译： 本文公开了一种生产具有源自原料的固有风味，味道和颜色的有益风味的醋的方法，包括以下步骤：将来自果实的醋等与非离子多孔合成吸附剂接触，选择性吸附以除去 醋中所含的异戊酸，将异戊酸浓度降至10ppm以下，有效除去不舒服的臭味成分，同时留下可溶性氮成分作为品尝或成分，有机酸提供温和的酸味和色素。

    Process of and apparatus for ultrafiltration
    10.
    发明授权
    Process of and apparatus for ultrafiltration 失效
    超滤的方法和设备

    公开(公告)号：US4689153A

    公开(公告)日：1987-08-25

    申请号：US763051

    申请日：1985-08-06

    申请人： Heinrich Follmann ,  Heinrich Ebner

    发明人： Heinrich Follmann ,  Heinrich Ebner

    IPC分类号： B01D61/20 ,  B01D20060101 ,  B01D36/04 ,  B01D37/04 ,  B01D61/14 ,  B01D65/08 ,  C12J1/00 ,  C12J1/10 ,  B01D13/00

    CPC分类号： B01D61/145 ,  B01D63/00 ,  B01D2313/22

    摘要： In an ultrafiltration of a liquid having a starting solids concentration, in which the liquid is pumped through a filtration circuit including at least one membrane filter, and the loss of liquid resulting from the continuous extraction of filtrate from the filtration circuit is compensated for by feeding unfiltered liquid into the filtration circuit from a separate concentrate container which is connected with the filtration circuit by a feedline and a return line for flow of liquid to and from the filtration circuit, the liquid in the filtration circuit is periodically and repeatedly supplemented by additions of fresh unfiltered liquid taken from a reservoir having the starting solids concentration so as to repeatedly bring the solids concentration in the filtration circuit closer to the starting concentration. The individual fresh liquid additions from the reservoir are initiated in response to the level of the liquid in the concentrate container falling from a predetermined higher level to a predetermined lower level and are interrupted when the liquid in the container again reaches the given higher level. Filtration cycles lasting for a few weeks between each two successive shutdowns of the system for cleaning are achieved. The foregoing abstract is not to be deemed a complete exposition of the present invention, however, the details of which can be discerned only by reference to and from the hereto appended specification and claims.

    摘要翻译： 在具有起始固体浓度的液体的超滤中，其中液体被泵送通过包括至少一个膜过滤器的过滤回路，并且由过滤回路连续提取滤液而导致的液体损失被补偿 未过滤的液体从分离的浓缩容器进入过滤回路，该浓缩容器通过进料管与过滤回路连接，并且用于将液体流入和流出过滤回路，使过滤回路中的液体周期性地反复补充， 从具有起始固体浓度的储存器取出的新鲜未过滤液体，以便使过滤电路中的固体浓度反复更接近于起始浓度。 响应于浓缩物容器中的液体从预定的较高水平下降到预定的较低水平，启动来自贮存器的各个新鲜液体添加物，并且当容器中的液体再次达到给定的较高水平时中断。 实现了在清洁系统的每两次连续停机之间持续数周的过滤循环。 上述摘要不被认为是本发明的完整论述，但是，仅通过参考附图的说明书和权利要求书可以看出其细节。