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1. 发明申请

US20190124939A1 STORAGE STABLE FOOD COMPOSITIONS 审中-公开
公开(公告)号：US20190124939A1
公开(公告)日：2019-05-02
申请号：US16092081
申请日：2017-04-11
申请人： Byron Food Science Pty Limited
发明人： Deborah Ann LEWIS , David Adrian LEWIS
IPC分类号： A23B7/01 , A23B7/04 , A23B7/10 , A23B7/14 , A23L3/015
摘要： Disclosed herein is a method for preparing a ready to use storage stable food composition. The method comprises comminuting an admixture of a fresh plant material and an oil at a substantially neutral pH and under conditions whereby browning enzymes in the plant material are substantially prevented from reacting; rapidly heating the admixture to a temperature at which the browning enzymes are substantially inactivated, and under conditions whereby the admixture loses substantially no weight during heating; and cooling the heated admixture to a temperature at which growth of spoilage organisms does not occur. Also disclosed herein are ready to use storage stable food compositions. When the compositions are combined with foods containing phenolic compounds, no browning of the food occurs.

2. 发明申请

US20100203200A1 METHODS FOR PRESERVING FRESH PRODUCE 有权
标题翻译：保存新鲜生产方法
公开(公告)号：US20100203200A1
公开(公告)日：2010-08-12
申请号：US12749113
申请日：2010-03-29
申请人： Ihab M. Hekal , Chao Chen , Xiaoling Dong
发明人： Ihab M. Hekal , Chao Chen , Xiaoling Dong
IPC分类号： A23B7/14 , A23B7/00 , A23B7/10
CPC分类号： A23B7/153 , A23B7/00 , A23B7/10 , A23B7/105 , A23B7/154 , A23B7/157 , A23B7/16 , A23L3/3454 , A23L3/3508 , A23L3/358 , Y02A40/943
摘要： The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce. The method comprises the following steps: providing a solution of produce preservative comprising: water, magnesium ions or zinc ions or tin ions; and ascorbate ions, or erythorbate ions; wherein the magnesium ion or zinc ions or tin ions and ascorbate ions are present in a mole ratio of preferably from 0.2:1 to 8:1, more preferably from 0.75:1 to 8:1, more preferably from 1:1 to 4:1, most preferably 1.5:1 to 3:1, applying said produce preservative to the produce; applying said produce preservative to the produce.
摘要翻译：本发明涉及用生产防腐剂保存新鲜产品的方法，其延长新鲜农产品的保质期，特别是切割新鲜产品。产品防腐剂保留新鲜农产品的质地，风味，外观，脆性和颜色，特别是新鲜农产品的露出面。该方法包括以下步骤：提供产生防腐剂的溶液，包括：水，镁离子或锌离子或锡离子; 和抗坏血酸离子，或赤藓酸离子; 其中所述镁离子或锌离子或锡离子和抗坏血酸离子的摩尔比优选为0.2:1至8:1，更优选为0.75:1至8:1，更优选为1:1至4:1。 1，最优选1.5：1至3：1，将所述产品防腐剂施用于产品; 将所述产品防腐剂施用于产品。

3. 发明申请

US20100047414A1 ORGANIC PRODUCE WASH SYSTEM 失效
标题翻译：有机生产洗衣系统
公开(公告)号：US20100047414A1
公开(公告)日：2010-02-25
申请号：US12197878
申请日：2008-08-25
申请人： Anthony Joseph Terranova
发明人： Anthony Joseph Terranova
IPC分类号： A23B7/14 , A23B7/144 , A23B7/153 , B05B7/26 , B01D47/06
CPC分类号： A23B7/157 , A23B7/152 , A23B7/153 , A23L3/3445 , A23L3/3454 , A23L19/00 , A23N12/02
摘要： The present application describes a produce wash system for dispersing carbon dioxide into a liquid medium which includes a container containing carbon dioxide gas which is connected to another container or pipe capable of containing a liquid medium so that the gas from the first container is capable of being dispersed into the liquid medium of the second container or pipe.
摘要翻译：本申请描述了一种用于将二氧化碳分散到液体介质中的产品洗涤系统，该液体介质包括含有二氧化碳气体的容器，该容器连接到能够容纳液体介质的另一个容器或管道，使得来自第一容器的气体能够分散在第二容器或管道的液体介质中。

4. 发明申请

US20090304884A1 Produce treating apparatus 审中-公开
标题翻译：生产治疗仪器
公开(公告)号：US20090304884A1
公开(公告)日：2009-12-10
申请号：US11921863
申请日：2006-06-02
申请人： Lionel Gordon Evans
发明人： Lionel Gordon Evans
IPC分类号： A23B7/14 , A23N12/02 , A23L3/28 , A23B7/157
CPC分类号： A23N12/023 , A23B7/015 , A23B7/157 , A23L3/28 , A23N15/06
摘要： Apparatus for treating comestible pieces to prolong freshness having, in series, (I) UV irradiation apparatus to irradiate the produce pieces whilst in a first liquid system as carrier, (II) a first immersion apparatus defined at least in part by a first drag through tube conveyor to receive produce pieces directly or indirectly from step (I) apparatus, to immerse them in a different liquid system, and to discharge produce pieces, and (III) a second immersion apparatus defined at least in part by a second drag through tube conveyor to receive the discharge from the first immersion apparatus and to discharge the produce pieces.
摘要翻译：用于处理可食物以延长新鲜度的装置，其中（I）UV照射装置在作为载体的第一液体系统中照射产品时，（II）第一浸没装置，其至少部分地由第一阻力管式输送机直接或间接地从步骤（I）装置接收产品，将它们浸入不同的液体系统中，并且排出产品，以及（III）第二浸没装置，其至少部分地由第二拖曳管输送机，以接收来自第一浸没设备的排放物并排出产品。

5. 发明授权

US07198811B2 Compositions for the preservation of fruits and vegetables 有权
标题翻译：保存水果和蔬菜的组成
公开(公告)号：US07198811B2
公开(公告)日：2007-04-03
申请号：US10884864
申请日：2004-07-02
申请人： Gopinadhan Paliyath , Dennis P. Murr
发明人： Gopinadhan Paliyath , Dennis P. Murr
IPC分类号： A23B7/14
CPC分类号： A23B7/16 , A01N3/00 , A01N3/02 , A23B7/10 , A23B7/154 , A23B7/155 , A23B7/157 , A23B7/158
摘要： The invention discloses compositions for the preservation of fruits, vegetables, partially processed products, other produce and followers. The compositions comprise at least one phospholipase D inhibitor, at least one compound comprising an isoprene subunit, at least one component of the flavonoid biosynthetic pathway in a suitable medium. The composition of the present invention may additionally comprise one or more plant growth regulators of the cytokinin type, one or more antioxidants, a membrane stabilizing agent, a surfactant, or any combination thereof. The composition may be applied to produce as a spray, drench, dip, or a vapour and at either the pre-harvest stage or post-harvest stage.
摘要翻译：本发明公开了用于保存水果，蔬菜，部分加工产品，其他产品和追随者的组合物。所述组合物包含至少一种磷脂酶D抑制剂，至少一种包含异戊二烯亚单位的化合物，在合适的介质中的至少一种类黄酮生物合成途径的组分。本发明的组合物可另外包含一种或多种细胞分裂素类型的植物生长调节剂，一种或多种抗氧化剂，膜稳定剂，表面活性剂或其任何组合。组合物可以用于在收获前阶段或收获后阶段以喷雾，浸泡，浸渍或蒸气的形式生产。

6. 发明申请

US20050003045A1 Manufacturing method of uncooked food and uncooked food manufactured thereby 审中-公开
标题翻译：由此制造未煮过的食物和未煮过的食物的制造方法
公开(公告)号：US20050003045A1
公开(公告)日：2005-01-06
申请号：US10496604
申请日：2002-12-20
申请人： Hee-Kyong Bae , Yoon-Hee Whang , Jin-Hee Lee , Jae-kag Lim
发明人： Hee-Kyong Bae , Yoon-Hee Whang , Jin-Hee Lee , Jae-kag Lim
IPC分类号： A23L19/00 , A23B7/14 , A23B7/155 , A23B9/00 , A23B9/28 , A23L3/3571 , A23L7/104 , A23L33/00 , A23K1/00
CPC分类号： A23B7/155 , A23B9/28 , A23Y2220/35 , A23Y2240/35 , A23Y2300/45
摘要： The present invention related to a manufacturing method of uncooked food and uncooked food manufactured thereby with improved taste and conservation period not by heating but using lactic ferments that can eradicate microorganism existing in grain, fruit and vegetables, and the method for preparing uncooked food that comprises the steps of pre-treating foods made of grain, fruit or vegetables by uncooked method; and incubating said pre-treated food by mixing with solution containing method activated lactic ferments at 15˜35° C. for 0.25˜8 hours and additionally further includes the step of activating lactic ferments in the solution containing sugar such as lactose; and adding sugar such as glucose or fructose into the mixture of the processed food and the solution containing the lactic ferments during the incubating step.
摘要翻译：本发明涉及一种未烹饪食物和未煮过的食品的制造方法，其由此而不是通过加热改善味道和保存期，而是使用可消除谷物，水果和蔬菜中存在的微生物的乳酸发酵剂，以及制备未烹煮食物的方法，其包括通过未煮过的方法预处理由谷物，水果或蔬菜制成的食品的步骤; 将所述预处理食品与15〜35℃的活化乳酸发酵溶液混合0.25〜8小时，另外进一步包括在含糖例如乳糖的溶液中活化乳酸发酵的步骤; 并在加温步骤中将糖如葡萄糖或果糖加入加工食品和含有乳酸发酵液的溶液的混合物中。

7. 发明授权

US6001407A Quick-cooking dehydrated vegetables 失效
标题翻译：快速烹饪脱水蔬菜
公开(公告)号：US6001407A
公开(公告)日：1999-12-14
申请号：US22174
申请日：1993-02-25
申请人： Victor Marcus Lewis , David Adrian Lewis
发明人： Victor Marcus Lewis , David Adrian Lewis
IPC分类号： A23B7/02 , A23B7/022 , A23B7/14 , A23B9/08
CPC分类号： A23B7/022 , A23B9/08
摘要： Dehydrated vegetable pieces having incorporated therein a mixture of sodium chloride of concentrations of at least 2% and an alkali metal carboxylate at a concentration of 1 to 4%.
摘要翻译：其中掺入浓度为至少2％的氯化钠与浓度为1至4％的碱金属羧酸盐的混合物的脱水蔬菜片。

8. 发明授权

US5925395A Methods for preserving fresh vegetables 失效
标题翻译：保鲜蔬菜的方法
公开(公告)号：US5925395A
公开(公告)日：1999-07-20
申请号：US5340
申请日：1998-01-09
申请人： Chao Chen
发明人： Chao Chen
IPC分类号： A23B7/14 , A23B7/10 , A23B7/153 , A23B7/154 , A23B7/157 , A23B7/158 , A23B9/26 , A23B9/30 , A23L3/3454 , A23L3/3544 , A23L3/358 , A23L35/00
CPC分类号： A23B7/157 , A23B7/154
摘要： Methods of preserving fresh vegetables with a vegetable preservative which extends the shelf life of fresh vegetables, particularly cut fresh vegetables, are provided. The vegetable preservative preserves the texture, flavor, appearance, crispness, and moisture of the fresh vegetables, particularly fresh cut vegetables. In the preferred embodiment, the method comprises the following steps: providing a preservative solution comprising: water, calcium ions; and ascorbate ions, and, applying the vegetable preservative to the vegetable. The vegetable preservative solution contains preferably from about 0.075% to a saturated solution, more preferably from about 0.2% to about 20%, even more preferably from about 0.5% to about 10%, even more preferably from about 0.5% to about 8% most preferably from about 0.6% to about 5%, by weight, calcium salt; and preferably from about 0% to about 30%, more preferably from about 0.1% to about 30%, even more preferably from about 0.5% to about 15%, most preferably from about 1.0% to about 5%, by weight, ascorbic acid or the stereo isomer of ascorbic acid, erythorbic acid.
摘要翻译：提供了延长新鲜蔬菜，特别是切蔬菜的保鲜期的蔬菜防腐剂保鲜蔬菜的方法。蔬菜防腐剂保留新鲜蔬菜，特别是鲜切蔬菜的质地，风味，外观，脆性和水分。在优选的实施方案中，该方法包括以下步骤：提供防腐溶液，其包含：水，钙离子; 和抗坏血酸离子，以及将蔬菜防腐剂施用于蔬菜。植物防腐剂溶液优选含有约0.075％的饱和溶液，更优选约0.2％至约20％，甚至更优选约0.5％至约10％，甚至更优选约0.5％至约8％优选约0.6％至约5％重量的钙盐; 优选约0％至约30％，更优选约0.1％至约30％，甚至更优选约0.5％至约15％，最优选约1.0％至约5％的抗坏血酸或抗坏血酸，异抗坏血酸的立体异构体。

9. 发明授权

US5576035A Method for preserving food products and food products made thereby 失效
标题翻译：用于保存由此制成的食品和食品的方法
公开(公告)号：US5576035A
公开(公告)日：1996-11-19
申请号：US315231
申请日：1994-09-29
申请人： Rod A. Bowling , Robert P. Clayton
发明人： Rod A. Bowling , Robert P. Clayton
IPC分类号： A23B4/12 , A23B4/22 , A23B7/10 , A23B7/14 , A23B7/155 , A23B9/28 , A23C9/123 , A23C19/06 , A23L3/00 , A23L3/3571 , C12N1/20
CPC分类号： A23B4/12 , A23B4/22 , A23B7/10 , A23B7/155 , A23B9/28 , A23C19/062 , A23L3/3571 , A23Y2220/51
摘要： A method for preserving a food product, such as meat, is provided. The method comprises the steps of inoculating meat with an effective amount of non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Preferably, either L. delbrueckii or Hafnia alvei bacteria are used to inoculate a meat product. Bacteria present on a meat product is first reduced to a number below about 5000 bacteria per gram of meat, e.g. by dehairing an animal and then spraying the meat with an organic acid prior to inoculation with bacteria. The meat product is then vacuum packaged and stored in a refrigerated environment of about -1.degree. C. to about 7.degree. C. Meat products preserved in accordance with the method of the invention can enjoy a refrigerated shelf life of up to about 150 days without surface discoloration or the generation of undesirable gaseous by-products.
摘要翻译：提供了用于保存诸如肉类的食品的gA方法。该方法包括以有效量的非致病性非腐败细菌接种肉以竞争性地抑制不期望的致病性和腐败性细菌的生长的步骤。优选地，使用L. delbrueckii或Hafnia alvei细菌接种肉制品。存在于肉制品上的细菌首先降低至低于约5000细菌/克肉的数量，例如，通过脱毛动物，然后在用细菌接种之前用有机酸喷洒肉。然后将肉制品真空包装并储存在约-1℃至约7℃的冷藏环境中。根据本发明方法保存的肉制品可以享受高达约150天的冷藏保质期，而没有表面变色或产生不需要的气态副产物。

10. 发明授权

US4814193A Reduction of microbial population on surface of food materials 失效
标题翻译：减少食品材料表面的微生物数量
公开(公告)号：US4814193A
公开(公告)日：1989-03-21
申请号：US178403
申请日：1988-04-06
申请人： Soliman Shenouda , Adolph Clausi , Ann M. Rogers , Nabil El-Hag
发明人： Soliman Shenouda , Adolph Clausi , Ann M. Rogers , Nabil El-Hag
IPC分类号： A23B7/06 , A23B7/10 , A23B7/157 , A23B7/14
CPC分类号： A23B7/06 , A23B7/10 , A23B7/157
摘要： The present invention teaches of process for reducing the microbial population, in particular the pathogens, on the surface of food materials such as fruits and vegetables consisting of contacting the food material with a first aqueous medium having an acidic pH followed by transferring the food material to a second aqueous medium having a basic pH and washing the food material in tap water to remove the base residue on the surface of the food material.
摘要翻译：本发明教导了减少微生物群体，特别是病原体在食品材料如水果和蔬菜的表面上的方法，所述食品材料包括将食物材料与具有酸性pH的第一含水介质接触，然后将食物材料转移到第二水性介质，其具有碱性pH，并且在自来水中洗涤食物以除去食品材料表面上的残留物。

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