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31. 发明授权

US4172897A Sorbic acid-containing powder or granules 失效
标题翻译：含有山梨酸的粉末或颗粒
公开(公告)号：US4172897A
公开(公告)日：1979-10-30
申请号：US848667
申请日：1977-11-04
申请人： Ryuzo Ueno , Toshio Matsuda , Shigeo Inamine
发明人： Ryuzo Ueno , Toshio Matsuda , Shigeo Inamine
IPC分类号： A23L3/34 , A23C19/082 , A23C19/10 , A23K1/16 , A23K3/00 , A23L1/00 , A23L3/3508 , C07C51/00 , C07C51/50 , C07C57/10 , C07C67/00 , A61K31/19 , A23B4/12 , A61K33/42
CPC分类号： A23C19/082 , A23C19/10 , A23K30/00 , A23L3/3508 , A23P10/47
摘要： Sorbic acid-containing powder or granules free from scatterability and rapidly soluble in water consisting of 5-90% by weight of finely divided sorbic acid with particle diameter of 50.mu. or less, 10-95% by weight of an easily water-soluble substance which is a solid at normal temperature and 0-2% by weight of hydrophilic surface active agent, characterized by having particle diameter of 300.mu. or more. The above sorbic acid-containing powder or granules can be obtained by drying after making powder or granules having particle diameter of 300.mu. or more from a mixture consisting of finely divided sorbic acid with particle diameter of 50.mu. or less, an easily water-soluble substance which is solid at normal temperature, water and/or an aqueous organic solvent and optionally, a hydrophilic surface active agent, or by making powder or granules having particle diameter of 300.mu. or more from the dry mixture after drying said mixture.
摘要翻译：含有山梨酸的粉末或颗粒无分散性，并且易溶于水，其含量为5-90重量％，粒径为50微米或更小的细分山梨酸，10-95重量％易溶于水的物质其在常温下为固体，0-2重量％的亲水性表面活性剂，其特征在于粒径为300μm以上。上述含山梨酸粉末或颗粒剂可以由粒径为50微米或更小的细分山梨酸组成的混合物制成粒径为300微米以上的粉末或颗粒之后进行干燥，易溶于水在常温下为固体的物质，水和/或水性有机溶剂和任选的亲水性表面活性剂，或在干燥所述混合物之后，从干燥混合物制备粒径为300μm以上的粉末或颗粒。

32. 发明授权

US3391008A Suppression of mold formation on hard cheese and hard sausage foodstuffs with calcium sorbate 失效
标题翻译：用山梨酸钙抑制硬干酪和硬香肠食品上的霉菌形成
公开(公告)号：US3391008A
公开(公告)日：1968-07-02
申请号：US31966863
申请日：1963-10-29
申请人： HOECHST AG
发明人： ERICH LUCK
IPC分类号： A23B4/10 , A23C19/10 , A23L3/3463 , A23L3/42
CPC分类号： A23C19/10 , A23B4/10 , A23L3/3463 , A23L3/42

33. 发明授权

US3328176A Cheese treating methods 失效
标题翻译：奶酪处理方法
公开(公告)号：US3328176A
公开(公告)日：1967-06-27
申请号：US46122665
申请日：1965-05-28
申请人： ARMOUR & CO
发明人： HANSEN LEO J , WESTOVER MAURICE B
IPC分类号： A01J27/00 , A23C19/10
CPC分类号： A23C19/10 , A01J27/00

34. 发明授权

US2965495A Electrostatic precipitation of antimycotics 失效
标题翻译：静电沉淀的抗霉菌剂
公开(公告)号：US2965495A
公开(公告)日：1960-12-20
申请号：US73349458
申请日：1958-05-07
申请人： SWIFT & CO
发明人： FOSTER JR HERBERT G , MROCH ROBERT H
IPC分类号： A23C19/10
CPC分类号： A23C19/10

35. 发明公开

US20240122195A1 METHODS FOR TREATING A DIVIDED CHEESE PRODUCT AND COMPOSITIONS THEREOF 审中-公开
公开(公告)号：US20240122195A1
公开(公告)日：2024-04-18
申请号：US18394702
申请日：2023-12-22
申请人： Allied Blending LP
发明人： Andrea STANGE
IPC分类号： A23C19/16 , A23C19/086 , A23C19/10 , A23P10/43
CPC分类号： A23C19/16 , A23C19/086 , A23C19/105 , A23P10/43 , A23C2250/10
摘要： Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.

36. 发明授权

US11918004B1 Anticaking compositions for divided cheese 有权
公开(公告)号：US11918004B1
公开(公告)日：2024-03-05
申请号：US18168866
申请日：2023-02-14
申请人： Allied Blending LP
发明人： Jingfan Chen
IPC分类号： A23C19/16 , A23C19/09 , A23C19/093 , A23C19/10
CPC分类号： A23C19/10 , A23C19/0917 , A23C19/0921 , A23C19/093 , A23C2240/15 , A23C2250/15
摘要： The present disclosure provides anticaking agents for cheese, comprising an botanical extract from Sorbus, such as Sorbus aucuparia. Also provided are anticaking agents for cheese, comprising 15-30 wt. % reducing sugar, 0.2-0.8 wt. % glucose oxidase, 0-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride, and 0.5-10 wt. % botanical extract. The present disclosure further provides food products comprising these anticaking agents and methods of treating divided cheese for anticaking with these anticaking agents.

37. 发明授权

US11224244B2 Strains of Lactobacillus with antifungal properties 有权
公开(公告)号：US11224244B2
公开(公告)日：2022-01-18
申请号：US15662909
申请日：2017-07-28
申请人： DUPONT NUTRITION BIOSCIENCES APS
发明人： Heike Ursula Morgenstern , Connie Benfeldt
IPC分类号： A23L29/00 , A23C9/12 , A23C9/123 , A23C19/032 , A23C19/10 , A23L3/3463 , A01N63/20 , C12N1/20 , C12R1/25 , C12R1/225
摘要： The present invention relates to novel strains of Lactobacillus as well as preparations and compositions, such as fermentation broths, protective cultures, final food or feed product with Lactobacillus alone or in combination with bacteria of the genus Propionibacterium. The present invention further relates to methods for the controlling of growth of a contaminant, such as a bacteria, yeast or mould by using these novel strains of Lactobacillus.

38. 发明授权

US11096400B2 Methods for treating a food product and compositions thereof 有权
公开(公告)号：US11096400B2
公开(公告)日：2021-08-24
申请号：US16818251
申请日：2020-03-13
申请人： Allied Blending LP
发明人： Andrea Stange
IPC分类号： A23C19/16 , A23P10/43 , A23C19/086 , A23C19/10
摘要： Disclosed herein is a method for producing a package of cheese shreds. Cheese shreds and anticaking agent are mixed at a load between 2 wt. % and 10 wt. % in relation to the cheese shreds to form anticake-coated cheese shreds. The anticaking agent comprises 15-30 wt. % reducing sugar; 0.2-0.8 wt. % glucose oxidase; and 0.5-2 wt. % salt chosen from sodium chloride, calcium chloride, and magnesium chloride. The anticake-coated cheese shreds are then sealed into a package without modifying the atmosphere in the package or using an inert gas flush.

39. 发明授权

US09974820B2 Method and apparatus for smoke-infusing proteinaceous foods and smoked-infused such proteinaceous food product so-obtained 有权
公开(公告)号：US09974820B2
公开(公告)日：2018-05-22
申请号：US15049694
申请日：2016-02-22
申请人： Richard Ablett
发明人： Richard Ablett
IPC分类号： A23C19/14 , A61K36/185 , A61K9/00 , A23C19/10 , A23L3/3418 , A01J27/00 , A23B4/052 , A23L27/27 , B65B25/00 , B65B25/22 , A23C19/09 , B65B31/02
CPC分类号： A61K36/185 , A01J27/00 , A23B4/052 , A23C19/0925 , A23C19/10 , A23C19/14 , A23C2250/35 , A23L3/3418 , A23L27/27 , A61K9/0056 , B65B25/001 , B65B25/22 , B65B31/024 , Y02A40/949
摘要： A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone, thereby infusing smoke into the proteinaceous foods; d) repeating the steps of introducing smoke directly or indirectly from the smoke generation zone into the vacuum-treating zone; subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating zone at least fifty times in pulsed sequences of smoke introduction stage/vacuum purging stage/vacuum release stage for the efficient infusion of smoke into the proteinaceous foods; and e) a post-chill resting cycle of the smoke-infused proteinaceous foods at a suitable temperature and for a suitable period of time. An optional modification to the smoke-infusing process is the addition of Cannabis plant material in order to enable the deposition of Cannabis-derived compounds on the surface of the smoke-infused food.

40. 发明申请

US20110117241A1 Method of Making Fresh Cheese with Enhanced Microbiological Safety 有权
标题翻译：增加微生物安全的新鲜奶酪的方法
公开(公告)号：US20110117241A1
公开(公告)日：2011-05-19
申请号：US12618195
申请日：2009-11-13
申请人： Mary Regina Koertner , Vickie Jane Lewandowski , David Webb Mehnert
发明人： Mary Regina Koertner , Vickie Jane Lewandowski , David Webb Mehnert
IPC分类号： A23C19/10 , A23C19/068 , A23C19/076 , A23C19/032
CPC分类号： A23C19/076 , A23C19/063 , A23C19/11
摘要： Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food safety is achieved by using a combination of organic food preserving acids, a nisin component and an enzyme.
摘要翻译：本文描述的是具有增强的微生物食品安全性的高水分，防腐干酪产品和制备高水分，保鲜干酪产品的方法。通过使用有机食品保存酸，乳链菌肽组分和酶的组合来实现增强的微生物食物安全性。

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