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11. 发明授权

US06720017B1 Method for reducing the rate of deterioration of perishable horticultural produce 失效
标题翻译：降低易腐烂园艺产品变质率的方法
公开(公告)号：US06720017B1
公开(公告)日：2004-04-13
申请号：US09509353
申请日：2000-06-05
申请人： Ron Wills , Ya'Acov Leshem
发明人： Ron Wills , Ya'Acov Leshem
IPC分类号： A23L300
CPC分类号： A23B7/144 , A01N3/00 , A01N3/02 , A23B9/18
摘要： A method for reducing the rate of deterioration of perishable horticultural produce by causing the horticultural produce to be treated post harvest with nitric oxide in an amount and for a period of time sufficient to reduce the rate of deterioration of the horticultural produce.
摘要翻译：一种通过使收获后的园艺产品以一氧化氮的量处理并足以降低园艺产品的退化速度的时间来降低易腐烂的园艺产品的变质率的方法。

12. 发明授权

US06395322B2 Method for producing frozen fried foods for microwave cooking 失效
标题翻译：用于微波烹饪的冷冻油炸食品的生产方法
公开(公告)号：US06395322B2
公开(公告)日：2002-05-28
申请号：US09776684
申请日：2001-02-06
申请人： Hideyuki Kondou , Kenichi Nagashima , Masata Mitsuiki
发明人： Hideyuki Kondou , Kenichi Nagashima , Masata Mitsuiki
IPC分类号： A23L300
CPC分类号： A23L3/375 , A23L5/11 , A23L5/15 , A23L19/19 , A23P20/12
摘要： There is provided a method for producing a frozen fried food for a microwave cooking comprising the step of a freezing of, particularly a very quick freezing (immediate quick freezing) of a deep-fat fried food, more particularly immediately after the oil-cooking thereof, at a moving speed of the freezing front exceeding 20 cm/h. A frozen product of deep-fat fried food capable of re-exhibiting a favorable crispness of a breading even after heating the frozen food by a microwave oven, and also capable of maintaining such favorable eating quality even after a prolonged storage thereof in a domestic freezer can be produced.
摘要翻译：提供了一种用于生产用于微波烹饪的冷冻油炸食品的方法，其包括冻结（特别是非常快速）冷油（立即快速冷冻）深油炸食品的步骤，特别是在其油蒸煮之后立即在冰面的移动速度超过20厘米/小时。即使在通过微波炉加热冷冻食品之后，即使在将其长时间保存在家用冷冻机中之后也能够保持这种有利的饮食质量，即使是能够再次显示出面包屑的脆弱性的深层油炸食品的冷冻产品可以生产。

13. 发明授权

US06234066B1 Rotary blancher for processing food product 有权
标题翻译：用于加工食品的旋转漂白机
公开(公告)号：US06234066B1
公开(公告)日：2001-05-22
申请号：US09727122
申请日：2000-11-30
申请人： David R. Zittel , Steven W. Hughes , Daniel D. Maupin
发明人： David R. Zittel , Steven W. Hughes , Daniel D. Maupin
IPC分类号： A23L300
CPC分类号： A47J37/047 , A23B7/06 , A23L5/13 , A23L5/17 , Y02A40/922 , Y02P60/85
摘要： A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are distributed around the food products in the blancher. The flows are discharged at a high flow rate, a high pressure, or a combination of both. Where a liquid is discharged, it preferably is discharged at a flow rate of at least 20 gpm and at least 30 psi. Where a gas is discharged, it is discharged at a flow rate of at least 60 CFM at a pressure of at least 2 psi or at a flow rate of at least 10 CFM at a pressure of at least 80 psi. If desired, discharged fluid can be recirculated to save energy. To help increase agitation and help break up clumps of food products in the blancher, direct-contact mechanical agitation devices, such as baffles, can be used. Such a blancher and method can be used to process food product by blanching, cooking and pasteurizing, is suited for processing relatively heavy food products having a density of at least 55 lbs/ft3 using discharged liquid and gas, and is suited for processing food products having a lesser density using only discharged gas.
摘要翻译：一种用于使用传热介质加工食品的方法和旋转漂白机以及可包括液体，气体，蒸气或其组合的流体的定向流。定向流动可以从在漂洗机中的食品周围分布的孔的孔或排出口排出。流以高流量，高压或两者的组合排出。当液体排出时，其优选以至少20gpm和至少30psi的流速排出。在排出气体的情况下，在至少20psi的压力或至少10CFM的流速下以至少80psi的压力以至少60CFM的流量排出。如果需要，排出的流体可以再循环以节省能量。为了帮助增加搅动，并帮助在漂白机中分解食物块，可以使用直接接触的机械搅拌装置，如挡板。这种漂白剂和方法可用于通过漂白，蒸煮和巴氏消毒处理食品，适用于使用排出的液体和气体处理密度至少为55磅/平方英尺的相对重的食品，并且适用于加工食品仅使用排放气体的密度较小。

14. 发明授权

US06217928B1 Process of freezing sushi, boiled rice or processed food with boiled rice as main component 失效
标题翻译：以煮米饭为主要成分的寿司，煮饭或加工食品的冷冻过程
公开(公告)号：US06217928B1
公开(公告)日：2001-04-17
申请号：US08481307
申请日：1995-08-21
申请人： Tadaoki Narumiya , Noboru Mikawa
发明人： Tadaoki Narumiya , Noboru Mikawa
IPC分类号： A23L300
CPC分类号： A23L3/36 , A23L7/196 , A23L17/75
摘要： A process of freezing sushi, boiled rice or processed food with boiled rice as the main component permits substantially the same quality offered before freezing to be obtained after natural thawing or thawing using an electric oven. When freezing nigiri-sushi at a normal temperature of about 20° C., the freezer temperature is first reduced from a preliminary cooling temperature of −10° C. to a temperature of −30° C. in about 20 min. with a temperature gradient of about 1 to 2° C./min. The freezer temperature is then reduced from −30 to −40° C. with a temperature gradient of 1° C./min. or below, preferably about 0.5° C./min., over a time of 15 to 25 min., and preferably 15 to 20 min., until a maximum ice generation temperature range of 0 to −10° C. for the rice part of the sushi, specifically −3 to −6° C., is passed.
摘要翻译：以煮米饭为主要成分冷冻寿司，煮饭或加工食品的过程，在使用电烤箱进行自然解冻或解冻后，可以获得与冷冻前相同的质量。当在大约20℃的正常温度下冷冻日本寿司时，首先在约20分钟内将冷冻器温度从-10℃的预冷却温度降低到-30℃的温度。具有约1至2℃/分钟的温度梯度。然后将冷冻器温度从-30℃降至-40℃，温度梯度为1℃/ min。或更低，优选约0.5℃/分钟，在15至25分钟的时间内，优选15至20分钟，直到水稻部分的最大产冰温度范围为0至-10℃ 的寿司，特别是-3至-6℃，通过。

15. 发明授权

US06190712B1 Cold-storage method of kimchi jar 有权
标题翻译：泡菜罐的冷藏方法
公开(公告)号：US06190712B1
公开(公告)日：2001-02-20
申请号：US09173676
申请日：1998-10-16
申请人： Seung-Weon Nam
发明人： Seung-Weon Nam
IPC分类号： A23L300
CPC分类号： A23B7/045 , A23B7/04 , A23L3/36 , A23L3/365
摘要： A cold-storage method of a kimchi jar whereby kimchi is thawed after selectively input freezing time lapses to thereafter refrigerate same, so that the kimchi is prevented from being naturally aged to enable to enjoy fresh flavor of the kimchi for a long time, the method comprising the steps of: maintaining an in-chamber temperature at an established cold storage temperature for a cold storage period of time established by a manipulating unit to thereby refrigerate the kimchi; and maintaining the in-chamber temperature at a refrigerated storage temperature when the established cold storage period of time lapses, to thaw and thereafter to cold storage the kimchi stored in the cool chamber.
摘要翻译：一种泡菜罐的冷藏方法，其中在选择性地输入冷冻时间之后，泡菜被解冻，之后冷却，从而防止泡菜被天然老化，以使其能够长时间享受泡菜的新鲜味道。包括以下步骤：将室内温度保持在设定的冷藏温度，以进行由操作单元建立的冷藏期，从而冷冻泡菜; 并且当所建立的冷藏时间过去时，将所述室内温度保持在冷藏保存温度下，然后冷冻储存在所述冷室中的所述泡菜。

16. 发明授权

US06178880B2 Integrated modular design of a pulsed electrical field treatment chamber 失效
标题翻译：脉冲电场处理室的集成模块化设计
公开(公告)号：US06178880B2
公开(公告)日：2001-01-30
申请号：US09438946
申请日：1999-11-12
申请人： Hendrikus Cornelis Mastwijk , Paul Vincent Bartels
发明人： Hendrikus Cornelis Mastwijk , Paul Vincent Bartels
IPC分类号： A23L300
CPC分类号： A61L2/02 , A23L3/32 , C02F1/48 , Y10S99/14
摘要： System for treating pumpable products by electrical pulses comprising at least one treatment chamber formed by at least two modules and comprising a flow channel through which product can be pumped, an end electrode at the one end of the treatment chamber to which a low voltage has to be applied, another end electrode at the other end of the chamber to which a high voltage has to be applied, a generator circuit for generating voltage pulses to be applied to said electrodes. The treatment chamber is provided with at least one intermediate electrode which is located in between the end electrodes and to which a voltage in between the voltages of the two end electrodes has to be applied.
摘要翻译：用于通过电脉冲处理可泵送产品的系统，包括由至少两个模块形成的至少一个处理室，并且包括可以泵送产品的流动通道，低压必须在处理室的一端的端电极施加另一端电极，在其另一端必须施加高电压，产生电路用于产生施加到所述电极的电压脉冲。处理室设置有至少一个中间电极，其位于端电极之间并且必须施加两个端电极的电压之间的电压。

17. 发明授权

US06626088B2 Heating, cooking and sterilizing device 失效
标题翻译：加热，烹饪和灭菌装置
公开(公告)号：US06626088B2
公开(公告)日：2003-09-30
申请号：US10258577
申请日：2002-10-31
申请人： Takuji Ono
发明人： Takuji Ono
IPC分类号： A23L300
CPC分类号： A23L3/10 , A23L3/24 , A47J27/14
摘要： Hitherto, a cooking apparatus and a preservative food preparing apparatus have been known and practically used exclusively for the purpose of cooking foods or preparing preservative foods. There has been an increasing demand for a cooking-and-preservative food preparing apparatus, and to meet this demand, a heating, cooking, and sterilizing apparatus according to the present invention is constructed as follows: a horizontal type of cylindrical heating-and-cooking oven (1) has numerous nozzles (7) provided therein. These nozzles (7) are connected to the outlet (37) of a heat exchange (25) positioned outside of the oven (1), and the bottom of the oven (1) is connected to the inlet (38) of the heat exchanger (25) via a return pipe (43), which is fixed to the bottom of the oven (1), thus forming a circulation line between the oven (1) and the heat exchanger (25). A circulation pump (40) is included in the circulation line. First and second tanks (42) and (51) are connected at their outlets to the drawing side of the circulation pump (40), and at their inlets to the discharging side of the circulation pump (40) in such a way that the first and second tanks (42) and (51) may be selectively connected to the heat exchanger (25). A washing water tank (67) is selectively connected to the first and second tanks 42 and (51), and the oven (1) can be connected to a compressed air supply source (19) and an inert gas source. The oven is equipped with different sensors (9) to (12) for monitoring some factors.
摘要翻译：迄今为止，烹饪器具和防腐食品制备装置已知且实际上仅用于烹饪食物或制备防腐食品的目的。对于烹调防腐食品制备装置的要求越来越高，为了满足这一要求，本发明的加热烹调消毒装置的结构如下：卧式加热 - 烹饪炉（1）内设有许多喷嘴（7）。这些喷嘴（7）连接到位于烘箱（1）外部的热交换器（25）的出口（37），并且炉子（1）的底部连接到热交换器的入口（38）（25）通过固定在烤箱（1）的底部的回流管（43），从而在烘箱（1）和热交换器（25）之间形成循环管线。循环泵（40）包括在循环管线中。第一和第二罐（42）和（51）在它们的出口处连接到循环泵（40）的牵引侧，并且在它们的入口处循环泵（40）的排放侧以这样的方式连接：并且第二罐（42）和（51）可以选择性地连接到热交换器（25）。洗涤水箱（67）选择性地连接到第一和第二箱42和（51），并且烤箱（1）可以连接到压缩空气供应源（19）和惰性气体源。烤箱配有不同的传感器（9）至（12），用于监控某些因素。

18. 发明授权

US06569474B2 System for preserving food products 失效
标题翻译：保鲜食品系统
公开(公告)号：US06569474B2
公开(公告)日：2003-05-27
申请号：US09918628
申请日：2001-07-30
申请人： Robert Paul Clayton , Rod A. Bowling
发明人： Robert Paul Clayton , Rod A. Bowling
IPC分类号： A23L300
CPC分类号： A23B7/155 , A23B4/10 , A23B4/12 , A23B4/22 , A23B7/10 , A23B9/28 , A23C19/062 , A23L3/3571 , A23Y2220/51
摘要： A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Edible films that incorporate and/or cover euhygenic bacteria on the food product are used to ensure competitive inhibition of undesired spoilage and pathogenic bacteria.
摘要翻译：一种用于保存诸如肉类的食品的方法，包括以有效数量的非致病非致病性非腐败细菌接种肉的步骤，以竞争性地抑制不期望的致病性和腐败性细菌的生长。在食品上掺入和/或覆盖生殖细菌的食用薄膜用于确保不希望的腐败和致病细菌的竞争性抑制。

19. 发明授权

US06509294B1 Composition containing bamboo charcoal and carrier having the same 失效
标题翻译：含竹炭和载体的成分相同
公开(公告)号：US06509294B1
公开(公告)日：2003-01-21
申请号：US09806312
申请日：2001-03-29
申请人： Hiroaki Tatsumi
发明人： Hiroaki Tatsumi
IPC分类号： A23L300
CPC分类号： B01J20/2803 , A01N59/00 , A01N65/00 , A01N65/44 , A23L3/3427 , A23L3/3463 , A23L3/3472 , A23L3/3481 , B01J20/10 , B01J20/20 , B01J20/28033 , B01J20/3234 , B01J2220/42 , Y02A40/943 , A01N25/34 , A01N2300/00 , A01N25/08 , A01N61/00
摘要： Provided is bamboo charcoal-mixed composition 6 having an increased adsorbability in comparison with bamboo charcoal by dispersing at least bamboo charcoal powder 8 and tourmaline powder 10 into binder 14. Also provided is carrier 2 having reodorizing and antibacterial effects by holding bamboo charcoal-mixed composition 6 on base material 4 such as nonwoven fabric and pulp. Bamboo charcoal-mixed composition 6 and carrier 2 are used for various purposes such as food preservation, deodorization, antibacteria and absorption of volatile components included in building materials.
摘要翻译：通过将至少竹炭粉末8和电气石粉末10分散到粘合剂14中，与竹炭相比具有增加的吸附性的竹炭混合组合物6。还提供了通过将竹炭混合组合物进行调味和抗菌效果的载体2 6在基材4上，如无纺布和纸浆。竹炭混合组合物6和载体2用于各种目的，例如食品保存，除臭，抗菌和吸收建筑材料中包含的挥发性组分。

20. 发明授权

US06446543B1 Food cooking accessory for snowmobile 失效
标题翻译：雪地摩托食品烹饪配件
公开(公告)号：US06446543B1
公开(公告)日：2002-09-10
申请号：US08938531
申请日：1997-09-26
申请人： Kandace H. Lai
发明人： Kandace H. Lai
IPC分类号： A23L300
CPC分类号： F24C15/30 , A23B4/002 , A23B4/005 , A23L3/10
摘要： A food cooking accessory for snowmobile includes, a stainless steel oven, an attaching accessory means for receiving said stainless steel oven, and an affixing device for affixing a food cooking accessory to an exhaust pipe of a snowmobile. The food cooking accessory for snowmobile allow the user to evenly cook the food at high elevation without wasting the cooking time and leave no mess to clean up.
摘要翻译：用于雪地车的食品烹饪配件包括不锈钢烤箱，用于容纳所述不锈钢烤箱的附接附件装置和用于将食物烹饪附件固定到雪地车的排气管的固定装置。用于雪地车的食物烹饪配件允许用户在高海拔地区均匀地烹饪食物，而不浪费烹饪时间，并且不会混乱地清理。

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