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1. 发明申请

US20180139988A1 PRESERVATIVE COMPOSITION AND PRESERVATION LIQUID FOR FRUITS AND VEGETABLES, AND FRUITS AND VEGETABLES 审中-公开
公开(公告)号：US20180139988A1
公开(公告)日：2018-05-24
申请号：US15568265
申请日：2016-06-13
申请人： DAINICHISEIKA COLOR & CHEMICALS MFG. CO., LTD.
发明人： Yu ASO , Kozaburo HAYASHI , Takanori SANNAN
IPC分类号： A23L3/3463 , A23B7/10 , A23B7/153 , A23L19/00 , A23L29/10
CPC分类号： A23L3/3463 , A23B7/10 , A23B7/14 , A23B7/153 , A23L19/00 , A23L29/10 , A23V2002/00 , Y02A40/943
摘要： There are provided: a preservative composition and a preservation liquid which can improve the shelf life of fruit and vegetables and which are safer to the human body; and fruit and vegetables treated with the preservation liquid. The present invention relates to a preservative composition for fruit and vegetables, the preservative composition containing an organic acid and/or a salt thereof, and at least one selected from the group consisting of glucosamine, glucosamine derivatives, chitin oligosaccharides, chitosan oligosaccharides, and salts thereof. Moreover, the present invention relates to a preservation liquid for fruit and vegetables, the preservation liquid containing the preservative composition and a liquid medium. Further, the present invention relates to fruit and vegetables treated with the preservation liquid.

2. 发明申请

US20170118989A1 Microbicidal Compositions Including A Monochloramine And A Peracid, And Methods Of Using The Same 有权
公开(公告)号：US20170118989A1
公开(公告)日：2017-05-04
申请号：US15294212
申请日：2016-10-14
申请人： Buckman Laboratories International, Inc.
发明人： David Oppong , Luis Zugno , Thomas E. McNeel
IPC分类号： A01N59/00 , A23B4/24 , A23B4/12 , A23L3/358 , A23B7/157 , A23B9/30 , A23B9/26 , A23L3/3508 , A01N37/16 , A23B7/10
CPC分类号： A01N59/00 , A01N33/14 , A01N37/16 , A23B4/12 , A23B4/24 , A23B7/10 , A23B7/157 , A23B9/26 , A23B9/30 , A23L3/3508 , A23L3/358 , A23V2002/00
摘要： Microbicidal compositions including (a) monochloramine and (b) at least one peracid, are described. Components (a) and (b) can be present in a synergistically effective amount to control the growth of at least one microorganism. Methods for controlling the growth of microorganisms with the application of the monochloramine and at least one peracid are also disclosed.

3. 发明申请

US20170006888A9 NOVEL LACTOBACILLUS PLANTARUM AND USE THEREOF 审中-公开
标题翻译：新颖的Lactobacillus植物及其使用
公开(公告)号：US20170006888A9
公开(公告)日：2017-01-12
申请号：US14844528
申请日：2015-09-03
申请人： BEIJING KEHUITONGZHIHUI TECHNOLOGY CO., LTD.
发明人： ZHENG LI
IPC分类号： A23B7/155 , C12R1/25 , C12N1/20 , A23B7/10
CPC分类号： A23B7/155 , A23B7/10 , A23V2002/00 , A23Y2220/67 , C12N1/20 , C12R1/25
摘要： A novel Lactobacillus plantarum and use thereof are disclosed, which fall within the technical field of microorganisms. The Lactobacillus plantarum tlj-2014 is deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC Accession No. 9405. With the strain, the lactic acid production rate can be up to 35 g/L/d, and the concentration of lactic acid after 71 hrs of fermentation is up to 95 g/L. The Lactobacillus plantarum is acid tolerant, survives well at pH 1.80, can degrade the nitrite quickly with a decomposition capability of up to 9.8 mg/h/kg, and is tolerant to 1% bile salt. When the strain is used in production of pickles, the nitrite concentration is less than 5 mg/kg throughout the entire fermentation process, which is far below the content specified in the national standard GB2714-2003.
摘要翻译：公开了一种新颖的植物乳杆菌及其用途，它们属于微生物技术领域。植物乳杆菌tlj-2014保藏在中国通用微生物培养收集中心（CGMCC），CGMCC保藏号9405.该菌株的乳酸生产率可达35g / L / d，乳酸浓度发酵71小时后的酸达95g / L。植物乳杆菌具有耐酸性，在pH值为1.80时保存良好，可以快速降解亚硝酸盐，分解能力高达9.8 mg / h / kg，耐1％胆汁盐。当该菌株用于生产泡菜时，在整个发酵过程中亚硝酸盐浓度小于5mg / kg，远低于国家标准GB2714-2003规定的含量。

4. 发明申请

US20170000141A1 Method of Manufacturing Cut Whole Kimchi 审中-公开
标题翻译：制造切割整个泡菜的方法
公开(公告)号：US20170000141A1
公开(公告)日：2017-01-05
申请号：US15125933
申请日：2015-04-03
申请人： CJ CHEILJEDANG CORPORATION
发明人： Kyu Chong Cho , Min Soo Kwon , Woo Young Choi , Won Dae Chung
IPC分类号： A23B7/10
CPC分类号： A23B7/105 , A23B7/10 , A23V2002/00
摘要： Disclosed is a method of manufacturing cut whole kimchi. More particularly, a method of manufacturing cut whole kimchi to enhance productivity while maintaining a shape and characteristics of the whole kimchi is disclosed.The method of manufacturing cut whole kimchi of the present invention includes salting Chinese cabbage after removing a root portion of the Chinese cabbage such that each of Chinese cabbage leaves is separated; washing the salted Chinese cabbage leaves with water to remove salt and foreign materials; mixing the washed Chinese cabbage leaves and seasoning in a mixer to manufacture kimchi; arranging the mixed kimchi in a long axial direction using a sorter to laminate; cutting the arranged kimchi into a constant size using a cutter; and packing the cut kimchi.
摘要翻译：本发明切割整个泡菜的制造方法包括：除去大白菜的根部，使白菜叶分离; 用盐水洗净盐渍大白菜叶，除去盐和异物; 混合洗涤后的白菜叶和调味料搅拌机制作泡菜; 使用分拣机将长度方向的混合泡菜排列成层压体; 使用切割机将排列的泡菜切成恒定尺寸; 并包装切开的泡菜。

5. 发明授权

US09301909B2 Compositions and methods for mitigating adverse effects of exposure to oxidizers, such as chlorinating and/or brominating agents 有权
标题翻译：用于减轻暴露于氧化剂（如氯化和/或溴化剂）的不良影响的组合物和方法
公开(公告)号：US09301909B2
公开(公告)日：2016-04-05
申请号：US13707716
申请日：2012-12-07
申请人： Andrew R. Chadeayne
发明人： Andrew R. Chadeayne
IPC分类号： A61K8/49 , A61Q15/00 , C11D3/20 , C11D7/26 , C11D11/00
CPC分类号： A23B4/12 , A23B7/10 , A23V2002/00 , A61K8/4973 , A61K8/676 , A61Q5/00 , A61Q15/00 , A61Q19/00 , C11D3/2086 , C11D7/265 , C11D11/0017
摘要： Disclosed are methods of mitigating the effects of exposure to oxidizing agents, chlorinating and/or brominating agents on biological and/or synthetic fibers, by treating the body and/or clothing fibers with an effective amount of a composition comprising compounds of formula A. Also disclosed are compositions comprising compounds of formula A, for use in treating biological and/or synthetic fibers to mitigate the effects of exposure to chlorinating and/or brominating agents.
摘要翻译：公开了通过用有效量的包含式A化合物的组合物处理身体和/或衣服纤维来减轻暴露于生物和/或合成纤维上的氧化剂，氯化和/或溴化剂的影响的方法。另外公开的是包含式A化合物的组合物，用于处理生物和/或合成纤维以减轻暴露于氯化和/或溴化剂的影响。

6. 发明申请

US20160058023A1 REUSE OF ACTIVATED CHLOROUS AGENT FOR MEAT AND POULTRY TREATMENT 审中-公开
标题翻译：活化氯胺酮用于肉和皮肤治疗的重新使用
公开(公告)号：US20160058023A1
公开(公告)日：2016-03-03
申请号：US14839870
申请日：2015-08-28
申请人： ECOLAB USA INC.
发明人： Michael R. Mullen , Scott D. Hageman , Scott A. Musgrave , Deborah Klein , Petra Vogt
IPC分类号： A23B4/22 , A23B4/24
CPC分类号： A23B4/24 , A23B4/12 , A23B7/10 , A23B7/157 , A23B9/26 , A23B9/30 , A23V2002/00 , Y02A40/943
摘要： The invention provides methods, apparatuses and compositions for the reduction of pathogenic and/or non-pathogenic organisms in raw meat. The invention includes simultaneously manufacturing and applying to raw meat an activated chlorous agent or other biocidal composition. By simultaneously manufacturing and applying the solution feedstocks such as contaminated components or recirculated used solution that would normally not work, can be used to effectively reduce pathogens in raw meat.
摘要翻译：本发明提供了用于减少生肉中致病和/或非致病生物体的方法，装置和组合物。本发明包括同时制造和应用于生肉活化的氯代或其它杀生物组合物。通过同时制造和施加溶液原料，例如通常不起作用的污染组分或再循环使用的溶液，可用于有效地减少生肉中的病原体。

7. 发明申请

US20150342206A1 FLAVOR ACCELERATOR SYSTEM 审中-公开
标题翻译： FLAVOR加速器系统
公开(公告)号：US20150342206A1
公开(公告)日：2015-12-03
申请号：US14291263
申请日：2014-05-30
申请人： David Berger , Sandra Berger
发明人： David Berger , Sandra Berger
IPC分类号： A23B4/12 , A23B7/10
CPC分类号： A23B4/12 , A23B7/10 , A23L13/70 , A23L19/20
摘要： A flavor accelerator system to speed imparting flavor into a foodstuff within a container comprising a hollow needle, where the hollow need extends between a tip and an end; a hose attached to the end of the hollow needle, where the hose is attached to a carbon dioxide canister at an opposite end from the hollow needle; and an injection lid on the container, where the injection lid seals the container, and where the injection lid includes an inlet port within the injection lid; and an injection nipple at a top of the injection port, where the injection nipple receives the hollow needle; wherein the hollow needle injects carbon dioxide into the container through the inlet port within the injection lid to accelerate the speed at which the foodstuff is flavored.
摘要翻译：一种风味加速器系统，用于将包含空心针的容器内的食品赋予食物，其中空心需要在尖端和端部之间延伸; 软管附接到中空针的端部，其中软管在与中空针相反的一端连接到二氧化碳罐; 以及在容器上的注射盖，其中注射盖密封容器，并且其中注射盖包括注射盖内的入口; 以及在注射口的顶部的注射接头，其中注射接头接收中空针头; 其中中空针通过注射盖内的入口将二氧化碳注入容器中，以加速食物调味的速度。

8. 发明申请

US20150272147A1 UV LIGHT-BLOCKING FERMENTING CONTAINER SYSTEM AND RELATED METHODS 审中-公开
标题翻译：紫外线闭锁发生容器系统及相关方法
公开(公告)号：US20150272147A1
公开(公告)日：2015-10-01
申请号：US14669114
申请日：2015-03-26
申请人： Sharon Ericson , Sarah Ericson , Mark Ericson
发明人： Sharon Ericson , Sarah Ericson , Mark Ericson
IPC分类号： A23B7/10
CPC分类号： A23B7/10 , C12M23/20 , C12M41/10
摘要： A UV light-blocking fermenting container system and related methods are disclosed. The fermenting container system includes a fermenting container having a lid, wherein the lid has at least one hole positioned there through. An airlock device is positioned at least partially within the at least one hole, wherein the airlock device extends away from the lid. A fabric cover is positioned surrounding the fermenting container, wherein the cover has at least a first opening positioned at a first end thereof, wherein the first opening is positioned surrounding a portion of the airlock device proximate to the at least one hole, and wherein a size of the first opening is selectively adjustable.
摘要翻译：公开了一种UV阻光发酵容器系统及相关方法。发酵容器系统包括具有盖的发酵容器，其中所述盖具有至少一个位于其中的孔。气闸装置至少部分地定位在至少一个孔内，其中气锁装置远离盖延伸。织物盖定位在发酵容器周围，其中盖具有至少位于其第一端的第一开口，其中第一开口被定位成围绕靠近该至少一个孔的气锁装置的一部分，并且其中第一开口的尺寸可选择性地调节。

9. 发明申请

US20150050407A1 MIXED LACTIC ACID BACTERIAL CULTURE FLUID COMPOSITION FOR DELAYED RIPENING OF KIMCHI AND METHOD FOR MAKING KIMCHI USING SAME 有权
标题翻译：混合的酸性细菌培养液组合物，用于KIMCHI的延迟脱色和使用其制备KIMCHI的方法
公开(公告)号：US20150050407A1
公开(公告)日：2015-02-19
申请号：US14359062
申请日：2011-11-29
申请人： Cha-Hak Koo , Seung Woo Lee , Seung Ho Jang , Dong Yun Lee
发明人： Cha-Hak Koo , Seung Woo Lee , Seung Ho Jang , Dong Yun Lee
IPC分类号： A23B7/154 , A23L1/218
CPC分类号： A23B7/154 , A23B7/10 , A23L19/20 , A23V2002/00 , C12N1/20 , C12P39/00
摘要： Provided are: a culture fluid composition for delaying the ripening of kimchi, which contains a mixed lactic acid bacterial culture fluid with which a culture fluid containing six types of lactic acid bacteria is mixed to be capable of specifically inhibiting the proliferation of lactic acid bacteria in fermented kimchi; vitamin B1; and lactic acid and a method for making kimchi using same for delaying the ripening of kimchi.
摘要翻译：提供：用于延迟泡菜成熟的培养液组合物，其含有将含有六种乳酸菌的培养液混合的混合乳酸菌培养液，以能够特异性抑制乳酸菌的增殖发酵泡菜; 维生素B1; 和乳酸以及用于制造泡菜以延缓泡菜成熟的方法。

10. 发明申请

US20150017223A1 EDIBLE COATING COMPOSITION AND USES THEREOF 审中-公开
标题翻译：食用涂料组合物及其用途
公开(公告)号：US20150017223A1
公开(公告)日：2015-01-15
申请号：US14500014
申请日：2014-09-29
申请人： FruitSymbiose Inc.
发明人： Genevieve Girard
IPC分类号： A23L1/00 , A23L1/0524 , A61K31/715 , A23B7/08 , B65D71/06 , A23L1/0532 , A23L1/054
CPC分类号： A23L29/219 , A23B7/08 , A23B7/10 , A23B7/154 , A23B7/157 , A23B7/16 , A23L19/05 , A23L29/231 , A23L29/256 , A23L29/272 , A23L33/135 , A23P20/105 , A23P20/17 , A23P20/18 , A23V2002/00 , A23Y2220/03 , A23Y2220/17 , A23Y2300/49 , A61K31/715 , B65D71/06 , Y02A40/943 , A23V2200/22 , A23V2200/10 , A23V2200/02 , A23V2250/5026 , A23V2250/5072 , A23V2250/032 , A23V2200/3204 , A23V2200/324
摘要： Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.
摘要翻译：本文描述的是食品的可食用涂层，其中涂层包含与交联剂溶液交联的多糖。本文还描述了用于涂覆食品并形成食品簇的方法。还描述了使用可食用的涂层来延长食品的保存期限。

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