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1. 发明申请

WO2013192284A1 FOOD PRODUCT 审中-公开
标题翻译：食品
公开(公告)号：WO2013192284A1
公开(公告)日：2013-12-27
申请号：PCT/US2013/046511
申请日：2013-06-19
申请人： CARGILL, INCORPORATED
发明人： BALDAUF, Nathan Allen , YGLESIAS CARRILLO, Roxana , ZENTZ, Brock Aaron
IPC分类号： A23J1/00
CPC分类号： A23L1/31 , A23J1/02 , A23L13/00 , A23L13/50 , A23L33/17 , A23V2002/00
摘要： Systems and methods for producing food products are disclosed. In one embodiment, a food product includes a first protein comprising uncooked meat in an amount of about 30 wt. % to about 95 wt.%. The food product also includes a second protein comprising preserved meat in an amount of about 9 wt.% to about 50 wt.%. The food product also includes a non-meat composition in an amount of about 0 wt.% to about 35 wt.%.
摘要翻译：公开了生产食品的系统和方法。在一个实施方案中，食品包括第一蛋白质，其包含约30重量％的未煮过的肉。％至约95重量％。食品还包括含有约9重量％至约50重量％量的保存肉的第二蛋白质。食品还包括约0重量％至约35重量％的非肉组合物。

2. 发明申请

WO2011038245A1 HIGH PRESSURE PASTEURIZING OF FROZEN GROUND MEATS 审中-公开
标题翻译：冷冻地面肉的高压消毒
公开(公告)号：WO2011038245A1
公开(公告)日：2011-03-31
申请号：PCT/US2010/050221
申请日：2010-09-24
申请人： CARGILL, INCORPORATED , PARKER, Jay David , ZENTZ, Brock Aaron
发明人： PARKER, Jay David , ZENTZ, Brock Aaron
IPC分类号： A23B4/06
CPC分类号： A23L3/0155 , A23B4/00 , A23B4/002 , A23B4/068 , A23L13/60
摘要： A process for preserving frozen ground meat comprises the steps of a) packaging frozen ground meat in a sealed package; b) placing the packaged frozen ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged frozen ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged frozen ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged frozen ground meat for a time from about 1 to about 300 seconds and at a temperature from about -50 to about 45 degrees Fahrenheit; e) reducing the pressure on the packaged frozen ground meat to ambient pressure; and f) removing the packaged frozen ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.
摘要翻译：一种保存冷冻碎肉的方法包括以下步骤：a）将冷冻的碎肉包装在密封包装中; b）将包装的冷冻肉放在加压容器中并关闭容器; c）将含有包装的冷冻碎肉的加压容器加压至至少约50,000psi压力的升高的压力，使包装的冷冻碎肉置于升高的压力下; d）将包装的冷冻碎肉上的升高的压力保持约1至约300秒和约-50至约45华氏度的温度; e）将包装的冷冻肉肉的压力降低到环境压力; 以及f）从所述加压容器中取出包装的冷冻碎肉。与其他肉类处理程序相比，使用该过程有效杀死病原体，提供制造效率和更长的产品保质期。

3. 发明申请

WO2011149900A1 HIGH PRESSURE PASTEURIZING OF WHOLE MUSCLE MEATS 审中-公开
标题翻译：全身肌肉的高压精华
公开(公告)号：WO2011149900A1
公开(公告)日：2011-12-01
申请号：PCT/US2011/037687
申请日：2011-05-24
申请人： CARGILL, INCORPORATED , LANZRATH, Russell , MCKENNA, David R. , ZENTZ, Brock Aaron
发明人： LANZRATH, Russell , MCKENNA, David R. , ZENTZ, Brock Aaron
IPC分类号： A23L3/32
CPC分类号： A23L3/0155 , A23B4/00 , A23V2002/00 , A23V2200/10 , A23V2300/46
摘要： A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package; b) placing the packaged fresh meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least 50,000 psi pressure so that the packaged fresh meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh meat for a time of from 1 to 300 seconds and at a temperature of from -2° C to 8° C; e) reducing the pressure on the packaged fresh meat to ambient pressure; and f) removing the meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other meat handling procedures.
摘要翻译：一种保鲜肉的方法，包括以下步骤：a）将新鲜肉包装在密封包装中; b）将包装的新鲜肉放入加压容器中并关闭容器; c）将容纳包装的新鲜肉的加压容器加压至至少50,000psi压力的升高的压力，使得包装的新鲜肉放置在升高的压力下; d）将包装的新鲜肉的升高的压力保持在1至300秒的时间和在-2℃至8℃的温度下; e）将包装的新鲜肉类的压力降低至环境压力; 和f）从加压容器中取出肉。与其他肉类处理程序相比，使用该方法有效杀死病原体，提供制造效率和更长的产品保质期。

4. 发明申请

WO2010042709A1 METHODS AND SYSTEMS FOR MAKING CO-EXTRUDED FOOD PRODUCTS 审中-公开
标题翻译：制作共挤出食品的方法和系统
公开(公告)号：WO2010042709A1
公开(公告)日：2010-04-15
申请号：PCT/US2009/059986
申请日：2009-10-08
申请人： CARGILL, INCORPORATED , PARKER, Jay David , RINCKER, Phillip J. , ZENTZ, Brock Aaron
发明人： PARKER, Jay David , RINCKER, Phillip J. , ZENTZ, Brock Aaron
IPC分类号： A23L1/164
CPC分类号： A22C7/0007 , A22C7/0076 , A23L13/65 , A23P30/25
摘要： Described is a system and a method for making a co-extruded food product. The system is for continuously making individual co-extruded food products and may comprise: a food supply system comprising a first extrudable food supply and a second extrudable food supply that are horizontally co-extruded at a predetermined extrusion rate into a substantially linear stream of coextrudate comprising a substantially continuous layer of the first food supply surrounding a substantially continuous layer of the second food supply; and a cutting system, comprising a cutting element for cutting the stream of coextrudate supplied by the food supply system, wherein the timing of movement of the cutting element is synchronized with the extrusion rate to provide individual co-extruded food products having an approximately predetermined size and weight.
摘要翻译：描述了一种用于制造共挤出食品的系统和方法。该系统用于连续制造单独的共挤出食品，并且可以包括：食品供应系统，其包括第一可挤压食品供应和第二可挤压食品供应，所述第二可挤压食品供应以预定挤出速率水平共挤出成基本上线性的共挤出物流包括围绕所述第二食物供应的基本上连续的层的所述第一食物供应的基本上连续的层; 以及切割系统，包括用于切割由食品供应系统供应的共挤出物料流的切割元件，其中切割元件的移动时间与挤出速率同步，以提供具有约预定尺寸的单独的共挤出食品和体重。

5. 发明公开

EP2575510A1 HIGH PRESSURE PASTEURIZING OF WHOLE MUSCLE MEATS 审中-公开
标题翻译：高压巴氏杀菌全肌肉PARTS
公开(公告)号：EP2575510A1
公开(公告)日：2013-04-10
申请号：EP11787224.2
申请日：2011-05-24
申请人： Cargill, Incorporated
发明人： LANZRATH, Russell , MCKENNA, David R. , ZENTZ, Brock Aaron
IPC分类号： A23L3/32
CPC分类号： A23L3/0155 , A23B4/00 , A23V2002/00 , A23V2200/10 , A23V2300/46
摘要： A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package; b) placing the packaged fresh meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least 50,000 psi pressure so that the packaged fresh meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh meat for a time of from 1 to 300 seconds and at a temperature of from -2° C. to 8° C.; e) reducing the pressure on the packaged fresh meat to ambient pressure; and f) removing the meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other meat handling procedures.

6. 发明公开

EP2490546A1 HIGH PRESSURE PASTEURIZING OF FROZEN GROUND MEATS 审中-公开
标题翻译：冻土牛肉高压灭菌
公开(公告)号：EP2490546A1
公开(公告)日：2012-08-29
申请号：EP10819544.7
申请日：2010-09-24
申请人： Cargill, Incorporated
发明人： PARKER, Jay David , ZENTZ, Brock Aaron
IPC分类号： A23B4/06
CPC分类号： A23L3/0155 , A23B4/00 , A23B4/002 , A23B4/068 , A23L13/60
摘要： A process for preserving frozen ground meat comprises the steps of a) packaging frozen ground meat in a sealed package; b) placing the packaged frozen ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged frozen ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged frozen ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged frozen ground meat for a time from about 1 to about 300 seconds and at a temperature from about -50 to about 45 degrees Fahrenheit; e) reducing the pressure on the packaged frozen ground meat to ambient pressure; and f) removing the packaged frozen ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.

7. 发明公开

EP2480093A1 HIGH PRESSURE PASTEURIZING OF GROUND MEATS 审中-公开
标题翻译：碎牛肉高压灭菌
公开(公告)号：EP2480093A1
公开(公告)日：2012-08-01
申请号：EP10819537.1
申请日：2010-09-24
申请人： Cargill, Incorporated
发明人： PARKER, Jay David , ZENTZ, Brock Aaron
IPC分类号： A23B4/00 , A23B4/06
CPC分类号： A23L3/0155 , A23B4/068 , A23L3/3418 , A23L3/3445 , A23L13/60 , A23V2002/00 , B65B25/001 , B65B31/00 , B65B63/08
摘要： A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so that the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.

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