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131. 发明授权

US1564599A Process for preserving fruits 失效
标题翻译：保存水果的方法
公开(公告)号：US1564599A
公开(公告)日：1925-12-08
申请号：US4230825
申请日：1925-07-08
申请人： MAGAW JOHN G , SHERMAN MAGAW ADDISON
发明人： MAGAW JOHN G , SHERMAN MAGAW ADDISON
IPC分类号： A23B7/05
CPC分类号： A23B7/05

132. 发明公开

KR1020140031475A 망개 추출물을 이용한 과채 시듦 방지제 및 이를 이용한 시듦 방지 방법 无效
标题翻译：水果和蔬菜使用植物提取物防治抗氧化剂，如何防止雨淋
公开(公告)号：KR1020140031475A
公开(公告)日：2014-03-13
申请号：KR1020120096869
申请日：2012-09-03
申请人： (주) 팜텍21
发明人： 황형규 , 최성용 , 이중환 , 신동일 , 김종수 , 권태영 , 최홍집
IPC分类号： A23B7/16 , A23B7/05 , A23B7/144 , A01N3/00
CPC分类号： A23B7/16 , A01N3/00 , A23B7/05 , A23B7/144
摘要： The present invention relates to a method of preventing the wilting of the stem of watermelon using plant extracts, and specifically, to a watermelon stem wilting prevention agent using the plant extracts and a method of preventing the wilting using the same for preventing the degradation of commercial value due to the wilting of the stem of watermelon. A fruit and vegetable wilting prevention agent is used by being mixed with a solvent for an agricultural chemical, and the method of preventing the wilting includes a step of coating the plant extracts on the outer surface of fruits and vegetables. [Reference numerals] (AA) Day After; (BB) After three days; (CC) After five days; (DD) After seven days
摘要翻译：本发明涉及使用植物提取物防止西瓜干枯病的方法，具体涉及使用植物提取物的西瓜干萎ting预防剂的方法，以及使用该植物提取物防止萎ting的方法，以防止商业降解由于西瓜茎枯萎而造成的价值。通过与农药的溶剂混合使用水果和蔬菜防蛀剂，并且防止萎ting的方法包括在水果和蔬菜的外表面上涂覆植物提取物的步骤。（附图标记）（AA）日后; （BB）三天后; （CC）五天后; （DD）七天后

133. 发明授权

KR101150687B1 신선 산물의 보존 방법 有权
标题翻译：保存新鲜生产方法
公开(公告)号：KR101150687B1
公开(公告)日：2012-05-25
申请号：KR1020067004144
申请日：2004-08-25
申请人： 만트로즈-호이저 컴패니, 인코포레이티드
发明人： 첸,차오 , 동치아올링 , 제임스케네스
IPC分类号： A23B7/05 , A23B7/04 , A23B7/157
CPC分类号： A23B7/157 , A23B7/04 , A23B7/0441 , A23B7/05 , A23B7/10 , Y02A40/943
摘要： 본 발명은 신선 산물, 특히 절단 신선 산물의 저장 기간을 연장시키는 산물 보존제를 이용하여 신선 산물을 보존하는 방법에 관한 것이다. 상기 산물 보존제는 신선 산물, 특히 신선 산물의 노출 표면의 조직, 향, 외관, 바삭거림 및 색을 보존한다. 상기 방법은 물; 스트론튬 이온, 리튬 이온, 바륨 이온, 알루미늄 이온, 동(copper) 이온, 암모늄 이온, 철 이온, 망간 이온, 칼륨 이온 또는 이들의 혼합물로 이루어진 군에서 선택된 보존제 양이온; 및 아스코르베이트 이온 또는 에리쏘르베이트 이온을 포함하고, 상기 아스코르베이트 이온 또는 에리쏘르베이트 이온 대 보존제 양이온의 이온비가 바람직하게는 0.2:1 내지 8:1, 보다 바람직하게는 0.75:1 내지 8:1, 보다 바람직하게는 1:1 내지 4:1, 보다 바람직하게는 1.5:1 내지 3:1, 가장 바람직하게는 1.1:1 내지 2.5:1인 신선 산물 보존제 용액을 제공하는 단계; 및 상기 산물 보존제를 산물에 적용하는 단계를 포함한다. 본 발명은 또한 상기 산물 보존제로 보존된 신선 산물에 관한 것이다.
신선 산물, 보존제 용액, 보존제 양이온, 보존제 음이온

134. 发明公开

KR1020060119898A 신선 산물의 보존 방법 有权
标题翻译：保存新鲜生产方法
公开(公告)号：KR1020060119898A
公开(公告)日：2006-11-24
申请号：KR1020067004144
申请日：2004-08-25
申请人： 만트로즈-호이저 컴패니, 인코포레이티드
发明人： 첸,차오 , 동치아올링 , 제임스케네스
IPC分类号： A23B7/05 , A23B7/04 , A23B7/157
CPC分类号： A23B7/157 , A23B7/04 , A23B7/0441 , A23B7/05 , A23B7/10 , Y02A40/943
摘要： Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.
摘要翻译：用生产防腐剂保存新鲜产品的方法，其延长新鲜产品的保存期限，特别是切割新鲜产品，并且保留新鲜农产品，特别是新鲜农产品的暴露表面的质地，风味，外观，脆性和颜色，被提供。该方法包括：提供产品防腐剂的溶液，包括：水; 选自锶离子，锂离子，钡离子，铝离子，铜离子，铵离子，铁离子，锰离子，钾离子或其混合物的防腐阳离子; 和抗坏血酸离子，或赤藓酸离子; 其中抗坏血酸离子或异硫氰酸根离子和防腐阳离子以优选0.2:1至8:1，更优选0.75:1至8:1，甚至更优选1：1至4:1的离子比存在，还更优选为1.5：1至3：1; 最优选为1.1：1至2.5：1; 并将所述产品防腐剂施用于产品。本发明还涉及用产品防腐剂保存的新鲜产品。

135. 发明公开

KR1020020074903A 농약 조성물 및 그 용도 无效
标题翻译：农业化学成分及其用途
公开(公告)号：KR1020020074903A
公开(公告)日：2002-10-04
申请号：KR1020010014972
申请日：2001-03-22
申请人： 김용국
发明人： 김용국
IPC分类号： A01N33/12
CPC分类号： A01N33/12 , A23B7/05 , C05G3/02
摘要： PURPOSE: A new agricultural chemical composition having excellent sterilizing and antibacterial effects on plant pathogenic bacteria causing plant diseases, such as an antibacterial fertilizer, crops protecting agent and plant spoilage preventing agent containing the composition is provided which has low toxicity and is environmentally safe. CONSTITUTION: The agricultural chemical composition contains a pharmaceutically effective concentration of an ammonium chloride compound of the formula:(R1R2R3)N-R4¬+Cl as an active component, wherein R1 is n-alkyl, R2 and R3 are methyl, R4 is benzyl or ethyl benzyl and the ammonium chloride compound of the formula is a mixture of n-alkyl dimethyl benzyl ammonium chloride and n-alkyl dimethyl ethylbenzyl ammonium chloride in a ratio of 1:1.
摘要翻译：目的：提供一种对含有该组合物的抗菌肥料，作物保护剂和植物防腐剂对引起植物病害的植物病原菌具有优异的灭菌和抗菌作用的新型农药组合物，其毒性低，对环境无害。构成：农药组合物含有药学上有效浓度的式（R1R2R3）N-R4- + Cl作为活性成分的氯化铵化合物，其中R1为正烷基，R2和R3为甲基，R4为苄基或乙基苄基，并且下式的氯化铵化合物是正丁基二甲基苄基氯化铵和正丁基二甲基乙基苄基氯化铵的混合物，其比例为1:1。

136. 发明申请

US20180356297A1 ARTIFICIAL HORTICULTURAL PRODUCT WITH TEMPERATURE SENSOR 审中-公开
公开(公告)号：US20180356297A1
公开(公告)日：2018-12-13
申请号：US15775458
申请日：2016-11-11
申请人： EMPA Eidgenössische Materialprüfungsund Forschungsanstalt
发明人： Thijs DEFRAEYE
IPC分类号： G01K7/42 , G01K1/02 , G01N33/02 , A23B7/05
CPC分类号： G01K7/425 , A23B7/05 , G01K1/022 , G01K2007/422 , G01N33/025
摘要： An artificial produce includes a housing with at least one shell. At least one data logger for temperature measurement is placed in an area of a core of the housing and a pulp simulant is integrated at least partly in the housing of the artificial produce to show optimized simulation of thermal behavior of real produce. The form and outer surface of the at least one shell replicate the form and surface texture of the real produce simulated. The at least one shell forms at least one fluidtight chamber accessible from the outside by at least one opening which are closable with plugs. The at least one chamber is filled with the pulp simulant in the form of a gel-like filling composition comprising a water-carbohydrate mixture and a gelling agent showing similar thermal conductivity, density, heat capacity and freezing point as the pulp of the produce to be simulated.

137. 发明申请

US20140308402A1 COMPOSITION AND METHODS FOR IMPROVING ORGANOLEPTIC PROPERTIES OF FOOD PRODUCTS 审中-公开
标题翻译：用于改善食品有机物性的组合物和方法
公开(公告)号：US20140308402A1
公开(公告)日：2014-10-16
申请号：US14350221
申请日：2012-10-05
申请人： FruitSymbiose Inc.
发明人： Genevieve Girard
IPC分类号： A23B4/10 , A23B7/16
CPC分类号： A23B4/10 , A23B7/05 , A23B7/16 , A23L3/3562 , A23V2002/00 , A23V2200/22 , A23V2250/1578 , A23V2250/5026
摘要： Described herein is an edible coating for preserving at least one organoleptic property of food products in which the coating comprises a polysaccharide solution and a cross-linking agent solution.
摘要翻译：本文描述的是用于保存食品的至少一种感官特性的可食用涂层，其中该涂层包含多糖溶液和交联剂溶液。

138. 发明申请

US20130309380A1 METHODS FOR PRESERVING FRESH PRODUCE 审中-公开
标题翻译：保存新鲜生产方法
公开(公告)号：US20130309380A1
公开(公告)日：2013-11-21
申请号：US13951935
申请日：2013-07-26
申请人： Chao Chen , Xiaoling Dong , Kenneth James
发明人： Chao Chen , Xiaoling Dong , Kenneth James
IPC分类号： A23B7/157
CPC分类号： A23B7/157 , A23B7/04 , A23B7/0441 , A23B7/05 , A23B7/10 , Y02A40/943
摘要： Methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce, and preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.
摘要翻译：用生产防腐剂保存新鲜产品的方法，其延长新鲜产品的保存期限，特别是切割新鲜产品，并且保留新鲜农产品，特别是新鲜农产品的暴露表面的质地，风味，外观，脆性和颜色，被提供。该方法包括：提供产品防腐剂的溶液，包括：水; 选自锶离子，锂离子，钡离子，铝离子，铜离子，铵离子，铁离子，锰离子，钾离子或其混合物的防腐阳离子; 和抗坏血酸离子，或赤藓酸离子; 其中抗坏血酸离子或异硫氰酸根离子和防腐阳离子以优选0.2:1至8:1，更优选0.75:1至8:1，甚至更优选1：1至4:1的离子比存在，还更优选为1.5：1至3：1; 最优选为1.1：1至2.5：1; 并将所述产品防腐剂施用于产品。本发明还涉及用产品防腐剂保存的新鲜产品。

139. 发明申请

US20050170016A1 Frozen biocidal compositions and methods of use thereof 审中-公开
标题翻译：冷冻杀生物组合物及其使用方法
公开(公告)号：US20050170016A1
公开(公告)日：2005-08-04
申请号：US10967632
申请日：2004-10-18
申请人： David Rose , Lawrence Ventura
发明人： David Rose , Lawrence Ventura
IPC分类号： A23B4/06 , A23B4/08 , A23B4/24 , A23B7/04 , A23B7/05 , A23B7/157 , A23L3/358 , A23L3/36 , A23L3/37 , A23L3/34 , A61K33/14
CPC分类号： A23L3/37 , A23B4/06 , A23B4/08 , A23B4/24 , A23B7/04 , A23B7/05 , A23B7/157 , A23L3/358 , A23L3/36 , Y10S514/97
摘要： The present invention is directed to frozen biocidal compositions. Specifically, the biocidal compositions comprise a frozen aqueous solution of a plurality of ions selected from the group consisting of halide and oxyhalide ions. The frozen biocidal compositions are useful in preserving or extending the shelf-life of perishable articles.
摘要翻译：本发明涉及冷冻杀生物组合物。具体地，杀生物组合物包含选自卤化物和卤氧化物离子的多种离子的冷冻水溶液。冷冻杀生物组合物可用于保存或延长易腐物品的保质期。

140. 发明申请

US20040115334A1 Frozen potato product and production method therefor 审中-公开
标题翻译：冷冻马铃薯产品及其生产方法
公开(公告)号：US20040115334A1
公开(公告)日：2004-06-17
申请号：US10472705
申请日：2004-01-22
发明人： Matias Romero Olmedo
IPC分类号： A23L001/216
CPC分类号： A23B7/03 , A23B7/0441 , A23B7/05
摘要： A description is given of a novel frozen potato, similar to fresh potato but with a lower starch content and retaining a lower quantity of oil when fried than par-fried frozen potatoes that exist on the market. To this end, the potatoes undergo a treatment in a saline solution followed later, or in the actual previous stage, by the addition of a food preservative/anti-oxidant, which treatments may optionally be followed by stages of drying with hot air, addition of a color homogenizer, basifying and structure stabilizer for the potato, cooling in a solution with optional addition of food colors and/or flavors, according to the different variant embodiments of the general process that are considered, and all the aforesaid previously undergoing a stage of drying by means of laminar airflow, prior to their freezing. This type of potato may be used in catering in general, being particularly recommended for its low calorie content.
摘要翻译：描述了一种新鲜的冷冻马铃薯，类似于新鲜的马铃薯，但是淀粉含量较低，并且在油炸时保持较少量的油，而市场上存在的平均油炸的冷冻土豆。为此，马铃薯在盐溶液中进行处理，随后或在实际的前一阶段，通过添加食品防腐剂/抗氧化剂，该处理可以任选地随后用热空气干燥，加入根据所考虑的一般方法的不同变体实施方案，并且所有前述的前述方法都经过阶段，马铃薯的碱化和结构稳定剂在溶液中冷却，可选地添加食物颜色和/或香料在冷冻之前通过层流气流干燥。这种类型的马铃薯一般可用于餐饮，特别推荐用于其低热量含量。

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