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1. 发明授权

US11344049B2 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.

2. 发明授权

US11206845B2 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.

3. 发明申请

US20190328018A1 TOMATO KETCHUP WITH IMPROVED STORAGE STABILITY 审中-公开
公开(公告)号：US20190328018A1
公开(公告)日：2019-10-31
申请号：US16335626
申请日：2017-09-12
申请人： CJ CHEILJEDANG CORPORATION
发明人： In LEE , Seung Won PARK , Sung Bae BYUN , Dong Seok SHIM , Dong Chul JUNG , Jong Min CHOI
IPC分类号： A23L27/60 , A23L3/3562 , C12J1/00 , A23L27/40
摘要： The present application relates to tomato ketchup with improved storage stability and a method for enhancing the storage stability of ketchup.

4. 发明申请

US20170107468A1 NEUTRALIZED VINEGAR CONCENTRATES AND LIQUID FOOD GRADE BLENDS CONTAINING SAID NEUTRALIZED VINEGAR CONCENTRATES 审中-公开
公开(公告)号：US20170107468A1
公开(公告)日：2017-04-20
申请号：US15128840
申请日：2015-03-23
申请人： Purac Biochem B.V.
发明人： Lambertus Henricus Elisabeth ROOZEN , Gerrit Anthon Rene HILHORST , Anja NEUBAUER
IPC分类号： C12J1/00 , A23L3/3508 , A23L3/3571 , A23L3/3463
CPC分类号： C12J1/00 , A23L3/3463 , A23L3/3472 , A23L3/3508 , A23L3/3571 , Y02A40/943
摘要： The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.

5. 发明授权

US08859482B2 Method for preparing a solid form of acetic acid and products thereof 有权
标题翻译：制备乙酸固体形式的方法及其制品
公开(公告)号：US08859482B2
公开(公告)日：2014-10-14
申请号：US13371631
申请日：2012-02-13
申请人： Ryan Giffin Moore , Lucas John Smith
发明人： Ryan Giffin Moore , Lucas John Smith
IPC分类号： C07C53/08 , C07C53/10 , C12J1/00 , C11D7/08 , C11D7/10 , C11D11/00 , C11D7/26 , C07C51/02 , A01N37/02
CPC分类号： C11D3/2079 , A01N25/04 , A01N25/28 , A01N37/02 , C07C51/02 , C11D7/265 , C11D17/0008 , C11D17/0039 , C07C53/08 , A01N25/08 , A01N2300/00
摘要： The present invention discloses a method of preparing a solid form of acetic acid. The method at least includes the steps of combining a solid acid and a metal acetate with a solvent to form a slurry. After a predetermined period of time, a solid form of acetic acid is recovered. The present invention also includes a solid product of acetic acid produced by the above-mentioned method. There is also disclosed a formulation including the solid product of acetic acid according to the present invention. Further, there is disclosed a cleaning system including the formulation according to the present invention.
摘要翻译：本发明公开了一种制备乙酸固体形式的方法。该方法至少包括将固体酸和金属乙酸盐与溶剂组合以形成浆料的步骤。在预定的时间之后，回收固体形式的乙酸。本发明还包括通过上述方法制备的乙酸的固体产物。还公开了包含根据本发明的乙酸的固体产物的制剂。此外，公开了一种包括根据本发明的制剂的清洁系统。

6. 发明授权

US6159529A Method for enhancing the salty-taste and/or delicious-taste of food products 失效
标题翻译：提高食品的咸味和/或美味的方法
公开(公告)号：US6159529A
公开(公告)日：2000-12-12
申请号：US879318
申请日：1997-06-19
申请人： Yukio Uchida , Satoshi Iritani , Toshio Miyake
发明人： Yukio Uchida , Satoshi Iritani , Toshio Miyake
IPC分类号： A23B4/033 , A23L1/03 , A23L1/202 , A23L1/22 , A23L1/236 , A23L1/237 , A23L1/238 , A23L1/30 , A23L1/325 , A23L1/39 , C07H3/04 , C12J1/00
CPC分类号： A23L27/50 , A23L27/30 , A23L27/40
摘要： A method for enhancing the salty-taste and/or delicious-taste of food products and materials thereof, containing sodium chloride, by using trehalose without imparting any unsatisfactory taste and flavor. The content of trehalose to be incorporated is usually in the range of about 1.5-12% to the food products and materials thereof, on a dry solid basis. The method can reduce the content of sodium chloride used in conventional salty food products without losing their satisfactory salty-taste.
摘要翻译：通过使用海藻糖而不赋予不令人满意的味道和味道的方法来提高含有氯化钠的食品及其食品的咸味和/或美味。待干燥固体的海藻糖含量通常在食品及其材料的约1.5-12％的范围内。该方法可以降低常规咸食品中氯化钠的含量，而不会失去其令人满意的咸味。

7. 发明授权

US5693523A Ice nucleus-forming bacterium, process for cultivation of the same, ice nucleus-forming substance containing the same, and uses of said substance 失效
标题翻译：冰核形成细菌，其培养方法，含有其的形成冰核的物质，以及所述物质的用途
公开(公告)号：US5693523A
公开(公告)日：1997-12-02
申请号：US779624
申请日：1997-01-07
申请人： Michiko Watanabe , Takahiro Makino , Kazuo Honma
发明人： Michiko Watanabe , Takahiro Makino , Kazuo Honma
IPC分类号： A23C1/06 , A23F3/16 , A23F5/24 , A23F5/30 , A23G9/32 , A23G9/36 , A23L2/14 , A23L3/3571 , A23L3/37 , A23L3/40 , A23L3/44 , A23L7/196 , A23L23/10 , A23L27/50 , A23L29/00 , C12H1/00 , C12J1/00 , C12P1/04 , C12N1/20 , C02F3/00 , A01N63/00 , A23L2/00
CPC分类号： A23G9/363 , A23C1/06 , A23F3/166 , A23F5/246 , A23F5/30 , A23L2/14 , A23L23/10 , A23L27/50 , A23L29/065 , A23L3/3571 , A23L3/37 , A23L3/405 , A23L3/44 , A23L7/196 , C12H1/006 , C12J1/00 , C12P1/04 , C12R1/64 , Y10S435/822 , Y10S435/91
摘要： The present invention provides a new ice nucleus-forming bacterium strain, Xanthomonas campestris INXC-1 (FERM BP-4191), a process for the cultivation of the new ice nucleus-forming bacterium, an ice nucleus-forming substance containing the ice nucleus-forming bacterium, and the uses of the ice nucleus-forming substance.
摘要翻译：本发明提供了一种新的冰核形成细菌株，野油菜黄单胞菌INXC-1（FERM BP-4191），一种培育新的成核细胞核细菌的方法，一种含有冰核的细胞核形成物质，形成细菌，以及冰核形成物质的用途。

8. 发明授权

US4994292A Process for the removal of iso-valeric acid from vinegar 失效
标题翻译：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。

9. 发明授权

US4689153A Process of and apparatus for ultrafiltration 失效
标题翻译：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。

10. 发明授权

US4654306A Novel bacterium, Acetobacter altoacetigenes MH-24, useful for the fermentation production of vinegar 失效
标题翻译：新型细菌乙酰乙酸杆菌属MH-24，用于发酵生产醋
公开(公告)号：US4654306A
公开(公告)日：1987-03-31
申请号：US703705
申请日：1985-02-21
申请人： Etsuzo Entani , Seiichi Fujiyama , Shoji Ohmori , Hiroshi Masai
发明人： Etsuzo Entani , Seiichi Fujiyama , Shoji Ohmori , Hiroshi Masai
IPC分类号： C12N1/20 , C12J1/00 , C12J1/04 , C12P7/54 , C12R1/02
CPC分类号： C12R1/02 , C12J1/00 , C12P7/54 , Y10S435/823
摘要： A novel species of acetic acid bacteria belonging to the genus of Acetobacter, to which a scientific name of Acetobacter altoacetigenes MH-24 (FERM BP-491) is given. The bacteria can grow in a culture medium containing at least 4 w/v % of acetic acid with a pH of 3.5 at the highest. Pure samples of species have been isolated and used for the fermentation production of vinegar without undertaking the conventional inoculation process using the prior art seed vinegar to provide a high-quality vinegar of high acetic acid concentration such as white vinegar, with high production efficiency.
摘要翻译：属于醋杆菌属的乙酸菌属的新品种，其中给出了乙酸杆菌属乙酰胆碱MH-24（FERM BP-491）的科学名称。细菌可以在含有至少4w / v％乙酸的培养基中生长，pH最高为3.5。已经分离出纯净的物种样品，用于发酵生产醋，而不使用现有技术的种子醋进行常规接种过程，以高生产效率提供高醋酸浓度的高醋酸醋，如白醋。

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