公开(公告)号：WO2012046086A1

公开(公告)日：2012-04-12

申请号：PCT/GB2011/051944

申请日：2011-10-10

Applicant: NTNU TECHNOLOGY TRANSFER AS ,  CHRISTENSEN, Bjorn E. ,  KRISTIANSEN, Kåre A. ,  STRAND, Sabina P. ,  COCKBAIN, Julian

Inventor： CHRISTENSEN, Bjorn E. ,  KRISTIANSEN, Kåre A. ,  STRAND, Sabina P.

IPC: A23B4/10 ,  A23B4/12 ,  A23B7/10 ,  A23B7/16 ,  A23B9/26 ,  A23L3/3508 ,  A23C19/10 ,  A23C19/16 ,  A23L1/00 ,  A23L1/0524 ,  A23L1/0532 ,  A23L1/0534

CPC classification number: A23B4/10 ,  A23B4/12 ,  A23B7/10 ,  A23B7/16 ,  A23B9/14 ,  A23B9/26 ,  A23L3/3508 ,  A23L13/57 ,  A23L17/75 ,  A23L29/256 ,  A23L29/27 ,  A23P20/105 ,  A23V2002/00 ,  A23V2200/228 ,  A23V2250/5026 ,  A23V2250/5036 ,  A23V2250/5086

Abstract: Method for extending the shelf-life of a foodstuff Methods of extending the shelf-life of a foodstuff and/or for preventing or reducing microbial (e.g. bacterial) growth on said foodstuff are provided. The methods comprise coating the foodstuff with a composition comprising at least one acidic biopolymer, preferably an edible acidic biopolymer, e.g. a polysaccharide, and optionally storing said coated foodstuff. Also provided are compositions for use in said methods, processes for coating foods with said compositions and uses of said compositions.

Abstract translation: 延长食品保存期限的方法提供了延长食品保存期限和/或预防或减少所述食品上的微生物（如细菌）生长的方法。 所述方法包括用包含至少一种酸性生物聚合物，优选可食用的酸性生物聚合物的组合物包衣食品。 多糖，并任选地储存所述涂覆的食品。 还提供了用于所述方法的组合物，用所述组合物涂覆食物的方法和所述组合物的用途。

公开(公告)号：WO2008152206A1

公开(公告)日：2008-12-18

申请号：PCT/FI2008/050354

申请日：2008-06-13

Applicant: HELSINGIN YLIOPISTO ,  ALATOSSAVA, Tapani ,  MUNSCH-ALATOSSAVA, Patricia

Inventor： ALATOSSAVA, Tapani ,  MUNSCH-ALATOSSAVA, Patricia

IPC: A23L3/3418 ,  A23C3/08 ,  A23C9/152 ,  A23C19/10

CPC classification number: A23L3/3418 ,  A23C3/005 ,  A23C3/085 ,  A23C9/1524 ,  A23C13/10 ,  A23C19/105

Abstract: The present invention relates to a method of improving the safety, the quality and the durability of foodstuffs and raw materials which are used in the production of foodstuffs, and to a foodstuff or a foodstuff raw material. A foodstuff or a foodstuff raw material is treated with pure nitrogen gas in order to prevent the growth of microbes in the foodstuff or the foodstuff raw material. The nitrogen gas method according to the present invention makes it possible to eliminate efficiently the bacteria which produce large quantities of phospholipase from the foodstuff or the foodstuff raw material. The nitrogen gas method is especially suitable for the treatment of milk products, particularly raw milk.

Abstract translation: 本发明涉及一种提高用于生产食品的食品和原料的安全性，质量和耐久性的方法以及食品或食品原料。 用纯氮气处理食品或食品原料，以防止食品或食品原料中的微生物生长。 根据本发明的氮气方法使得可以有效地从食品或食品原料中去除产生大量磷脂酶的细菌。 氮气法尤其适用于牛奶制品，特别是生奶的处理。

公开(公告)号：WO2007055604A1

公开(公告)日：2007-05-18

申请号：PCT/NZ2006/000294

申请日：2006-11-13

Applicant: FONTERRA CO-OPERATIVE GROUP LIMITED ,  TSAO, Marlene ,  LIU, Shao, Quan

Inventor： TSAO, Marlene ,  LIU, Shao, Quan

IPC: A23C3/08 ,  A23C15/20 ,  C12P39/00 ,  A23C9/152 ,  A23C17/02 ,  G01N33/48 ,  A23C13/10 ,  A23C19/10

CPC classification number: A23C9/127 ,  A23C19/0325

Abstract: A dairy product is prepared by adding a non-lactose fermenting and non-galactose fermenting yeast or a non-fermentative yeast to a dairy starting material or dairy product in an amount sufficient to extend the shelf life of the resulting mixture or products prepared from it and if required further processing the mixture to obtain a further dairy product, wherein the yeast is weakly proteolytic or non-proteolytic and also weakly lipolytic or non-lipolytic. The invention also provides a method for preparing a milk product having a pH of less than 5.5 and a moisture content of at least 30% (w/v), comprising adding one or more types of lactic acid bacteria or probiotics to a dairy starting material wherein a stabilising non-lactose fermenting and non-galactose fermenting live yeast or a stabilising dead yeast or yeast extract is added before, during or after the bacteria or probiotic adding step to extend the survival of the lactic acid bacteria or probiotic at counts of ≥ 10 5 per g or ml, wherein the yeast or extract is weakly proteolytic or non-proteolytic and also weakly lipolytic or non-lipolytic.

Abstract translation: 通过向乳制品原料或乳制品中加入非乳糖发酵和非半乳糖发酵酵母或非发酵酵母，其量足以延长由其制备的所得混合物或产品的保存期限，制备乳制品 并且如果需要，进一步处理混合物以获得另外的乳制品，其中酵母是弱蛋白水解或非蛋白水解的，并且也是弱脂解或非脂肪分解。 本发明还提供了一种制备pH小于5.5且含水量至少为30％（w / v）的乳制品的方法，包括向乳制品原料中加入一种或多种类型的乳酸菌或益生菌 其中在细菌或益生菌添加步骤之前，期间或之后加入稳定的非乳糖发酵和非半乳糖发酵的活酵母或稳定的死酵母或酵母提取物，以便将=乳酸菌或益生菌的存活量计算为= 10μg/ ml，其中酵母或提取物是弱蛋白水解或非蛋白水解的，也是弱脂解或非脂肪分解。

公开(公告)号：WO01015528A1

公开(公告)日：2001-03-08

申请号：PCT/EP2000/008381

申请日：2000-08-28

IPC: A01N37/00 ,  A01N65/00 ,  A23C19/10 ,  A23C19/16 ,  A23L3/3472 ,  A23L3/3481 ,  A23L3/3508 ,  B27K3/50 ,  A01N31/04 ,  A01N31/02

CPC classification number: A01N65/00 ,  A01N37/00 ,  A23C19/105 ,  A23C19/163 ,  A23L3/3472 ,  A23L3/3481 ,  A23L3/3508 ,  B27K3/38 ,  B27K3/50 ,  B27K2240/15 ,  D21H21/34 ,  Y02A40/944 ,  A01N37/36 ,  A01N31/16 ,  A01N31/04 ,  A01N31/02 ,  A01N31/00 ,  A01N61/00 ,  A01N37/40 ,  A01N35/02 ,  A01N2300/00

Abstract: The invention relates to a method for impregnating, incorporating or surface-treating substances/articles that can be microbially decomposed, contaminated and/or infested with parasites and/or that are perishable. The inventive method comprises the following steps: applying a special antimicrobial/antiparasite composition on the substances/articles or incorporating the antimicrobial/antiparasite composition in the substances. The invention further relates to said special antimicrobial/antiparasite compositions, to their use for impregnating and/or surface-treating substances that can be microbially decomposed, contaminated and/or that are perishable or substances that are infested with parasites and to the use thereof in substances and products that have to be self-contaminating.

Abstract translation: 本发明涉及一种用于浸渍，掺入或表面处理微生物的降解，contaminatable和/或易腐或寄生的处理感染物质/对象，包括在所述物质/对象施加特定的抗微生物/抗寄生虫组合物或抗微生物/抗寄生虫的掺入 组合物引入的物质，这些特定的抗微生物/抗寄生虫组合物，它们用于浸渍或表面处理微生物降解，contaminatable和/或易腐物质或寄生感染物质及其在物质和产品的使用的使用必须被selbstkontaminierend。

公开(公告)号：WO2021262106A1

公开(公告)日：2021-12-30

申请号：PCT/TR2020/051031

申请日：2020-11-03

Applicant: HAKAN BASLIK KARYA FARMA HBX AR-GE TIBBI AROMATIK BITKILER

Inventor： BASLIK, Hakan

IPC: A23C19/097 ,  A23C19/10 ,  A23C9/13 ,  A61K36/00

Abstract: The present invention relates to a supporting product which is added during fermenting of cheese and yoghurt and which provides extending the lifetime of cheese or yoghurt and which provides high nutrient values to cheese or yoghurt.

公开(公告)号：WO2020148414A1

公开(公告)日：2020-07-23

申请号：PCT/EP2020/051091

申请日：2020-01-17

Applicant: FRIESLANDCAMPINA NEDERLAND B.V.

Inventor： BURGHOUT, Herman Frank ,  VAN DEN BORNE, Hein

IPC: A23C19/10 ,  A23L3/04 ,  A23C19/097 ,  A23C19/09 ,  A23C19/14

Abstract: The invention relates to a method for making a cheese product comprising: - subjecting ripened packed cheese to an anti-microbial treatment; - thereafter removing the packing material from the treated cheese; and - thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

公开(公告)号：WO2015121421A1

公开(公告)日：2015-08-20

申请号：PCT/EP2015/053109

申请日：2015-02-13

Applicant: DSM IP ASSETS B.V.

Inventor： DE HAAN, Ben Rudolf ,  FARAGHER, John Mark

IPC: A23C19/10 ,  A23L3/3463 ,  C12P19/62

CPC classification number: A23C19/10

Abstract: The present invention relates to a process for producing cheese. The method is particularly suitable for shredded cheese or block cheeses. More in particular, the process comprises the step of adding an antifungal to the cheese. Furthermore, the present invention relates to a device for producing cheese.

Abstract translation: 本发明涉及一种生产奶酪的方法。 该方法特别适用于切碎的干酪或块状奶酪。 更具体地，该方法包括向奶酪中加入抗真菌剂的步骤。 此外，本发明涉及一种生产奶酪的装置。

公开(公告)号：WO0219846A3

公开(公告)日：2002-06-20

申请号：PCT/US0141954

申请日：2001-08-30

Applicant: MIONIX CORP

Inventor： KEMP MAURICE CLARENCE ,  LALUM ROBERT BLAINE ,  LEWIS DAVID E ,  CARPENTER ROBERT H

IPC: A23C19/10 ,  A01N37/02 ,  A01N37/04 ,  A01N37/36 ,  A01N37/44 ,  A23B4/12 ,  A23B7/10 ,  A23L3/3508 ,  A23L3/3526 ,  A23L3/358

CPC classification number: A23B7/10 ,  A23B4/12 ,  A23L3/3508 ,  A23L3/358

Abstract: A highly acidic metalated organic acid composition and its preparation. The acidic composition can be prepared by mixing a monovalent or polyvalent cation and an organic acid in the presence of a strong oxyacid, wherein the resultant acidic composition is less corrosive to a ferrous metal than a solution of a mineral acid having the same acidic pH value as that of the acidic composition, and where in the acid composition is more biocidal than a mixture of the organic acid and metal salt of the organic acid which the mixture has the same acid normality value as that of the acidic composition. The acidic composition can be prepared by mixing at least one regenerating acid, at least one metal base, and at least one organic acid, wherein the amount of the regenerating acid is in excess of the equivalent amount of the metal base.

Abstract translation: 高酸性金属有机酸组合物及其制备方法。 酸性组合物可以通过在强含氧酸存在下混合单价或多价阳离子和有机酸来制备，其中所得酸性组合物比具有相同酸性pH值的无机酸的溶液对黑色金属的腐蚀性小 与酸性组合物的酸性组合物相比，酸性组合物中的酸的比例与有机酸的有机酸和金属盐的混合物相比具有相同酸性正性值的有机酸的混合物更具杀菌性。 酸性组合物可以通过混合至少一种再生酸，至少一种金属碱和至少一种有机酸来制备，其中再生酸的量超过金属碱的当量。

公开(公告)号：WO01032020A3

公开(公告)日：2001-12-27

申请号：PCT/NL2000/000787

申请日：2000-11-01

IPC: A01N37/02 ,  A23B7/10 ,  A23C9/13 ,  A23C19/10 ,  A23L3/3508 ,  A61K8/36 ,  A61Q17/00 ,  A23C19/16

CPC classification number: A61Q17/005 ,  A01N37/02 ,  A23B7/10 ,  A23C9/1307 ,  A23C19/10 ,  A23L3/3508 ,  A61K8/36

Abstract: The invention relates to the use of nonanoic acid as an antimicrobial, in particular antifungal, agent or additive, in particular in or for foods, such as dairy products or fruit juices. A particular aspect of the invention comprises the use of nonanoic acid i a cheese coating. The invention also relates to a cheese coating in which nonanoic acid has been incorporated as antifungal agent; a cheese that has been provided with such a coating; and a nonanoic acid-containing composition for applying such a coating. The nonanoic acid is used in particular on or close to the surface of the food, or uniformly distributed through the food, in an amount of 10 - 10,000 ppm, in particular 100 - 1,000 ppm. The nonanoic acid can furthermore be used as an antimicrobial agent for treating substrates or surfaces, in particular substrates or surfaces that come into contact with foods; for protecting foods, cut flowers and bulbs during transport and/or during storage; in disinfectants and cleaning agents; to protect or treat wood; in cosmetics or skin care products; and in pharmaceutical compositions to prevent and treat fungal infections and yeast infections , such as Candida .

Abstract translation: 本发明涉及壬酸作为抗微生物剂或添加剂，特别是抗真菌剂，尤其是用于或用于食品例如乳制品或果汁的用途。 在一个实施方案中，本发明涉及在干酪包衣中使用壬酸。 本发明还涉及其中掺入了壬酸作为抗真菌剂的干酪包衣，如此包衣的干酪以及包含设计成应用这种包衣的壬酸的组合物。 壬酸特别用于食物表面，靠近食物，或均匀分布在食物中，剂量为10-10,000ppm，特别是100-1000ppm。 壬酸也可用作抗菌剂来处理基质或表面，特别是那些接触食物的基质或表面; 在运输和/或储存期间保护食物，切花和灯泡。 它也可以用于消毒剂和清洁剂; 保护或处理木材; 在化妆品或护肤产品中，以及用于预防和治疗真菌感染和酵母菌感染的药物组合物，例如假丝酵母属。

公开(公告)号：WO0132020A2

公开(公告)日：2001-05-10

申请号：PCT/NL0000787

申请日：2000-11-01

Applicant: NL I VOOR ZUIVELONDERZOEK ,  KOENRAAD PETRONELLA MAGDALENA ,  BRABER ANNEMARIE FREDERIKE

Inventor： KOENRAAD PETRONELLA MAGDALENA ,  BRABER ANNEMARIE FREDERIKE

IPC: A01N37/02 ,  A23B7/10 ,  A23C9/13 ,  A23C19/10 ,  A23L3/3508 ,  A61K8/36 ,  A61Q17/00 ,  A23C19/16

CPC classification number: A61Q17/005 ,  A01N37/02 ,  A23B7/10 ,  A23C9/1307 ,  A23C19/10 ,  A23L3/3508 ,  A61K8/36

Abstract: The invention relates to the use of nonanoic acid as an antimicrobial, in particular antifungal, agent or additive, in particular in or for foods, such as dairy products or fruit juices. A particular aspect of the invention comprises the use of nonanoic acid i a cheese coating. The invention also relates to a cheese coating in which nonanoic acid has been incorporated as antifungal agent; a cheese that has been provided with such a coating; and a nonanoic acid-containing composition for applying such a coating. The nonanoic acid is used in particular on or close to the surface of the food, or uniformly distributed through the food, in an amount of 10 - 10,000 ppm, in particular 100 - 1,000 ppm. The nonanoic acid can furthermore be used as an antimicrobial agent for treating substrates or surfaces, in particular substrates or surfaces that come into contact with foods; for protecting foods, cut flowers and bulbs during transport and/or during storage; in disinfectants and cleaning agents; to protect or treat wood; in cosmetics or skin care products; and in pharmaceutical compositions to prevent and treat fungal infections and yeast infections , such as Candida .

Abstract translation: 本发明涉及壬酸作为抗微生物剂，特别是抗真菌剂，试剂或添加剂，特别是在食品中，例如乳制品或果汁中的用途。 本发明的一个特定方面包括使用非酸酸乳酪包衣。 本发明还涉及其中已加入壬酸作为抗真菌剂的乳酪包衣; 已经提供这种涂层的奶酪; 和用于涂覆这种涂层的含有壬酸的组合物。 壬酸特别用于食品表面上或附近，或均匀分布在食品中，其用量为10 - 10,000 ppm，特别是100 - 1,000 ppm。 此外，壬酸可用作用于处理基材或表面，特别是与食品接触的基材或表面的抗微生物剂; 用于保护食物，在运输和/或储存期间切花和灯泡; 消毒剂和清洁剂; 保护或处理木材; 在化妆品或护肤品中; 以及用于预防和治疗真菌感染和酵母菌感染的药物组合物，例如假丝酵母。