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1. 发明公开

EP4449885A1 METHOD FOR PRODUCING PEELED EGGS ON AN INDUSTRIAL SCALE 审中-公开
公开(公告)号：EP4449885A1
公开(公告)日：2024-10-23
申请号：EP24171214.0
申请日：2024-04-19
申请人： Eierhoeve Lecoque nv
发明人： LECOQUE, Jean-Marie , LECOQUE, Catherine , LECOQUE, Céline
IPC分类号： A23L15/00 , A23B5/18 , A23B5/20
CPC分类号： A23L15/00 , A23B5/20 , A23B5/18
摘要： The invention relates to the production of peeled, boiled eggs, such as chicken eggs. The method described herein contributes to the shelf life and quality of the boiled eggs as well as to reducing water consumption during the production process.

2. 发明公开

EP3030096A1 ANTIMICROBIAL COMPOSITIONS AND USE THEREOF IN FOOD PRESERVATION 有权
标题翻译：黛比森美术馆（VERWENDUNG DAVON DER LEBENSMITTELKONSERVIERUNG）
公开(公告)号：EP3030096A1
公开(公告)日：2016-06-15
申请号：EP14753027.3
申请日：2014-07-31
申请人： Bienca N.V.
发明人： VAN TORNOUT, Philippe , DECATELLE, Johan
IPC分类号： A23L3/3526 , A23L3/3535 , A23L3/3571 , A23B5/14 , A23B5/16 , A23B5/18 , A23C3/08 , A23L3/358
CPC分类号： A23L3/3571 , A01N37/18 , A01N47/48 , A23B5/005 , A23B5/14 , A23B5/16 , A23B5/18 , A23B7/005 , A23B7/155 , A23B7/157 , A23C3/02 , A23C3/08 , A23C3/085 , A23C9/1213 , A23C19/0973 , A23C19/10 , A23C19/105 , A23L2/44 , A23L3/16 , A23L3/3526 , A23L3/3535 , A23L3/358 , A23V2002/00
摘要： The present invention relates to antimicrobial compositions which can be used in food preservation. The compositions according to the invention are based on the lactoperoxidase system (LPS), and comprise very low concentrations of lactoperoxidase, glucose oxidase, thiocyanate, and optionally glucose. The invention further relates to the use of such compositions, in particular in synergistic combination with heat treatment, in food preservation, methods for food preservation, and food products comprising these compositions.
摘要翻译：本发明涉及可用于食品保鲜的抗微生物组合物。根据本发明的组合物基于乳过氧化物酶系统（LPS），并且包含非常低浓度的乳过氧化物酶，葡萄糖氧化酶，硫氰酸盐和任选的葡萄糖。本发明还涉及这样的组合物，特别是与热处理的协同组合，食品保藏，食品保存方法和包含这些组合物的食品的使用。

3. 发明公开

EP1363511A4 IMPROVEMENTS IN PASTEURIZED EGGS 有权
标题翻译：改善巴氏杀菌的蛋
公开(公告)号：EP1363511A4
公开(公告)日：2004-09-08
申请号：EP02709692
申请日：2002-02-28
申请人： DAVIDSON JOHN L , WAGNER MYRON A
发明人： DAVIDSON JOHN L , WAGNER MYRON A
IPC分类号： A23B5/06 , A23B5/00 , A23B5/005 , A23B5/08 , A23B5/10 , A23B5/12 , A23B5/14 , A23B5/18 , A23L15/00 , A23L1/32 , A23B5/20
CPC分类号： A23B5/12 , A23B5/0052 , A23B5/10 , A23B5/14 , A23B5/18 , A23L15/00 , A23L15/30
摘要： There is provided a process for pasteurizing in shell chicken eggs (2) carried in stacks (1) by placing the eggs in a heated fluid bath (4) having a temperature of between about 128 to 145 degrees F., allowing the eggs to dwell in the heated fluid bath until there is a log reduction of at least 4.6 of any Salmonella bacteria within the eggs, removing the eggs from the heated liquid bath and into a gaseous atmosphere (26), and contacting the eggs with an antibacterial fluid (28) containing an antibacterial agent. Preferably, the eggs are thereafter contacted with a sealant such as wax. In the gaseous atmosphere the eggs further pasteurize to at least a 5 logs reduction of the bacteria by way of residual heat in the eggs. During cooling in the gaseous atmosphere, the eggs suck the antibacterial fluid into the eggs between the inside of the shells and the membranes and provide antibacterial barriers in the eggs.

4. 发明授权

EP2615932B1 METHODS OF TREATING EDIBLE MATTER AND SUBSTRATES THEREFOR 有权转让
公开(公告)号：EP2615932B1
公开(公告)日：2021-09-08
申请号：EP11825901.9
申请日：2011-09-14
发明人： BEN YEHUDA, Nimrod
IPC分类号： A23L3/34 , A23L3/358 , A01N37/16 , A23C3/08 , A23L3/26 , A23L3/3481 , A23L3/3508 , A01N37/02 , A23B4/20 , A23B4/24 , A23B7/154 , A23B7/157 , A23B9/26 , A23B9/30 , A23B5/14 , A23B5/18

5. 发明公开

EP2731444A4 FOOD PRODUCT AND METHOD OF PRESERVING SAME 无效转让
标题翻译：食品产品和方法进行保存
公开(公告)号：EP2731444A4
公开(公告)日：2015-04-08
申请号：EP12811364
申请日：2012-07-11
申请人： ZOREF YONA
发明人： AKERMAN EMANUEL
IPC分类号： A23B5/14 , A23B4/027 , A23B4/12 , A23B4/20 , A23B4/24 , A23B5/18 , A23B7/10 , A23B7/154 , A23B7/157 , A23B9/24 , A23B9/26 , A23B9/30 , A23L3/34 , A23L3/3508
CPC分类号： A23B5/14 , A23B4/00 , A23B4/12 , A23B4/20 , A23B4/24 , A23B5/005 , A23B5/0052 , A23B5/12 , A23B5/18 , A23B5/20 , A23B7/00 , A23B7/10 , A23B7/154 , A23B7/157 , A23B9/24 , A23B9/26 , A23B9/30 , A23L3/00 , A23L3/34 , A23L3/3454 , A23L3/3463 , A23L3/3481 , A23L3/3508 , A23L3/3589 , A23V2002/00 , Y02A40/943 , A23V2200/06 , A23V2200/10 , A23V2250/02 , A23V2250/022 , A23V2250/1614 , A23V2250/6406
摘要： A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.

6. 发明公开

EP1357809A4 SANITIZING FOOD PRODUCTS 审中-公开
标题翻译：卫UNG N NAHRUNGSMITTELN
公开(公告)号：EP1357809A4
公开(公告)日：2005-01-26
申请号：EP02701935
申请日：2002-01-11
申请人： PRAXAIR TECHNOLOGY INC
发明人： TRAEDER TERRY JAY , MINZENBERGER RICHARD , XU LIANGJI , GABER RICHARD
IPC分类号： A23L3/358 , A23L3/3409 , A23B4/30 , A23B5/18 , A23B7/157 , A23B9/30 , A23L3/3454
CPC分类号： A23L3/358
摘要： Disclosed is a method for sanitizing a food product, comprising applying an aqueous sanitizing liquid onto the food product by spraying it onto all exterior surfaces of the food product from a plurality of directions while moving the food product laterally with respect to the sprays, wherein the velocity of each spray is sufficient to wet microbes adhered to the surface of the food product, wherein the sanitizing liquid comprises ozone at a concentration of up to 15 ppm, and preferably also comprises at least one agent which inactivates food microbes wherein said agent is present in a concentration sufficient to inactivate food microbes, maintaining contact between said sanitizing liquid and said food product for at least a time effective to maximize wetting of the surface of the food product by the sanitizing liquid containing said at least one agent, and then removing mechanically at least 75 % of said liquid from said food product.
摘要翻译：通过从多个方向喷射含有高达15ppm臭氧的高达15ppm臭氧的水性消毒液体，同时相对于喷雾剂横向移动食品，食物产品被消毒，其中每个喷雾的速度足以润湿微生物粘附到食品表面，保持消毒液体和产品之间的接触至少有效地使消毒液体最大程度地润湿食品表面，然后机械地去除至少75％的来自食品的液体。

7. 发明授权

EP0963708B1 Method for the iodine fortification of eggs 有权
标题翻译：一种鸡蛋Iodverstärkung过程
公开(公告)号：EP0963708B1
公开(公告)日：2003-08-06
申请号：EP99303898.3
申请日：1999-05-19
申请人： Biophile Corporation
发明人： Suvanprakorn, Pichit , Tanasugarn, Lerson , Limahksohn, Anusig , Sinawat, Sangsom , Vuthipongse, Prakrom
IPC分类号： A23L1/32 , A23B5/18
CPC分类号： A23L15/30

8. 发明公开

EP0731642A4 METHODS FOR PROCESSING POULTRY SHELL EGGS 失效
标题翻译： VERFAHREN ZUR BEHANDLUNG VONHÜHNEREIER
公开(公告)号：EP0731642A4
公开(公告)日：1999-11-03
申请号：EP95901204
申请日：1994-11-10
申请人： COX JAMES P , COX ROBERT W DUFFY , COX JEANNE M
发明人： COX JAMES P , COX ROBERT W DUFFY , COX JEANNE M
IPC分类号： A01K41/00 , A01K67/027 , A23B5/00 , A23B5/005 , A23B5/10 , A23B5/12 , A23B5/14 , A23B5/16 , A23B5/18 , A23L3/015 , A23L3/10 , A23L3/3409 , A23L3/358 , A23L15/00 , A23B5/06
CPC分类号： A01K41/00 , A01K67/027 , A23B5/00 , A23B5/005 , A23B5/0052 , A23B5/10 , A23B5/12 , A23B5/14 , A23B5/16 , A23B5/18 , A23L3/0155 , A23L3/10 , A23L3/3409 , A23L3/358 , A23L15/00 , A23L15/20 , A23L15/35 , A23V2002/00 , A23V2200/10
摘要： Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.
摘要翻译：时间在温度处理全蛋的方法，使其更安全地吃，而不影响鸡蛋的功能或感官特性。鸡蛋的品质也得到提高。

9. 发明授权

EP3030096B1 ANTIMICROBIAL COMPOSITIONS AND USE THEREOF IN FOOD PRESERVATION 有权
公开(公告)号：EP3030096B1
公开(公告)日：2019-02-13
申请号：EP14753027.3
申请日：2014-07-31
申请人： Bienca N.V.
发明人： VAN TORNOUT, Philippe , DECATELLE, Johan
IPC分类号： A23L3/3526 , A23L3/3535 , A23L3/3571 , A23B5/14 , A23B5/16 , A23B5/18 , A23C3/08 , A23L3/358

10. 发明授权

EP1363511B1 IMPROVEMENTS IN PASTEURIZED EGGS 有权
标题翻译：改善巴氏杀菌的蛋
公开(公告)号：EP1363511B1
公开(公告)日：2009-12-30
申请号：EP02709692.4
申请日：2002-02-28
申请人： Davidson, John L. , Wagner, Myron A.
发明人： Davidson, John L. , Wagner, Myron A.
IPC分类号： A23L1/32 , A23B5/005 , A23B5/06 , A23B5/18 , A23B5/20
CPC分类号： A23B5/12 , A23B5/0052 , A23B5/10 , A23B5/14 , A23B5/18 , A23L15/00 , A23L15/30

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