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81. 发明授权

US06387430B1 Food preparation and packaging process 失效
标题翻译：食品准备和包装过程
公开(公告)号：US06387430B1
公开(公告)日：2002-05-14
申请号：US09363253
申请日：1999-07-28
申请人： Thomas D. Gillette , L. Jay Andersen , Mikhail Goldenshtein
发明人： Thomas D. Gillette , L. Jay Andersen , Mikhail Goldenshtein
IPC分类号： A23L300
CPC分类号： A23L3/165 , A23L5/13 , A23L5/17 , A47J27/16
摘要： Processing techniques for preserving and packaging foods with an extended shelf life that helps overcome the shortcomings of conventional processes. The invention includes four basic innovations—(1) performing the steam cooking and subsequent cooling steps in the same vessel, (2) evacuating the vessel before steam is introduced for cooking, (3) introducing steam into the vessel while the vessel is still under vacuum, and (4) vacuum cooling the cooked food. Accordingly, in one embodiment of the invention, the process includes the steps of placing a food product in a vessel, cooking the food product in the vessel with steam and then cooling the cooked food product in the same vessel without exposing the food product to cooling water or other potential sources of external contamination.
摘要翻译：用于保存和包装具有延长保质期的食品的加工技术，有助于克服常规方法的缺点。本发明包括四个基本创新 - （1）在同一容器中进行蒸汽烹饪和随后的冷却步骤，（2）在蒸汽引入蒸煮之前对容器进行抽空，（3）当容器仍在下面时将蒸汽引入容器真空，（4）真空冷却熟食。因此，在本发明的一个实施方案中，该方法包括以下步骤：将食品放置在容器中，用蒸汽烹饪容器中的食品，然后在同一容器中冷却熟食品，而不将食品暴露于冷却水或其他潜在的外部污染源。

82. 发明授权

US06264889B1 Apparatus and method for food processing equipment microbial intervention and pasteurization 失效
标题翻译：食品加工设备的微生物干燥和巴氏消毒设备和方法
公开(公告)号：US06264889B1
公开(公告)日：2001-07-24
申请号：US09662782
申请日：2000-09-15
申请人： Dennis E. Tottenham , David E. Purser
发明人： Dennis E. Tottenham , David E. Purser
IPC分类号： A61L200
CPC分类号： A23L3/185 , A23B7/0053 , A23L3/003 , A23L3/165 , A61L2/07
摘要： An apparatus and method for microbial intervention and pasteurization of food processing equipment. The apparatus comprises a chamber, a steam generator, a controller, a timer, a power source, and a temperature sensor. The temperature sensor, along with the timer, is used to control the exposure of food processing equipment to steam. After a controlled period of steam application, a chilled water source is used to bathe the food processing equipment. The method includes the steps of placing food processing equipment in the chamber, adding steam to the chamber, continuing to add steam until the surface of the food processing equipment is greater than a first preselected temperature, maintaining the surface temperature by the continued application of steam for a period of about 60 seconds or until it is greater than a second preselected temperature, and then bathing the outer surface of the food processing equipment with chilled water for about 60 seconds. The use of this method results in a 5-log reduction in the population of microorganisms and bacteria on the surface of the food and/or equipment.
摘要翻译：食品加工设备的微生物干预和巴氏消毒的装置和方法。该装置包括腔室，蒸汽发生器，控制器，计时器，电源和温度传感器。温度传感器与定时器一起用于控制食品加工设备对蒸汽的暴露。在受控制的蒸汽应用之后，使用冷冻水源洗涤食品加工设备。该方法包括以下步骤：将食品加工设备放置在室内，向室内加入蒸汽，继续添加蒸汽，直到食品加工设备的表面大于第一预选温度，通过持续施加蒸汽来维持表面温度约60秒或直到大于第二预选温度，然后用冷水洗涤食物加工设备的外表面约60秒。使用这种方法导致食物和/或设备表面上的微生物和细菌群体减少5-log。

83. 发明授权

US06187360B1 Method of operation of a pressurized rotary blancher 有权
标题翻译：加压旋转漂白机的操作方法
公开(公告)号：US06187360B1
公开(公告)日：2001-02-13
申请号：US09505029
申请日：2000-02-16
申请人： David R. Zittel
发明人： David R. Zittel
IPC分类号： A23L100
CPC分类号： A23B7/06 , A23L3/001 , A23L3/0155 , A23L3/165 , A23L3/225 , A23N12/04 , A47J27/0804 , A47J37/047
摘要： A rotary blancher that is sealed such that it can be positively pressurized during operation to a pressure greater than the ambient pressure outside the blancher to increase food product heating speed and efficiency. The blancher has a sealed housing, a sealed food product inlet, and a sealed food product outlet all for enabling an atmosphere inside the blancher to be positively pressurized. A heat transfer medium, such as a heated gas, a heated vapor, a heated liquid, or a combination thereof is introduced into the blancher to heat the food product inside the blancher. In one preferred embodiment, steam and hot water comprise the heat transfer medium. During operation, food products are continuously or substantially continuously introduced into the blancher through the food product inlet, continuously or substantially continuously processed by the blancher, and thereafter continuously or substantially continuously discharged from the blancher through the food product outlet. As a result, a greater amount of food products can be more quickly heated to a desired temperature using a blancher of this invention as compared to a blancher that is not sealed and pressurized.
摘要翻译：一种旋转漂白机，其被密封，使得其可以在操作期间被正确地加压至比漂白机外部的环境压力大的压力以增加食品加热速度和效率。漂白机具有密封的外壳，密封的食品入口和密封的食品出口，全部用于使漂白机内部的气氛受到积极的加压。将诸如加热气体，加热蒸气，加热液体或其组合的热传递介质引入漂白机中以加热漂白机内的食品。在一个优选实施例中，蒸汽和热水包括传热介质。在操作过程中，食品通过食品进口连续地或基本上连续地引入到漂白机中，连续地或基本上连续地由漂白机处理，然后通过食品出口连续地或基本上连续地从漂白机排出。结果，与未被密封和加压的漂白机相比，使用本发明的漂洗机可将更多量的食品更快地加热至所需温度。

84. 发明授权

US6153240A Apparatus and method for food surface microbial intervention and pasteurization 失效
标题翻译：食品表面微生物干预和巴氏灭菌的装置和方法
公开(公告)号：US6153240A
公开(公告)日：2000-11-28
申请号：US464031
申请日：1999-12-15
申请人： Dennis E. Tottenham , David E. Purser
发明人： Dennis E. Tottenham , David E. Purser
IPC分类号： A23B7/005 , A23L3/00 , A23L3/16 , A23L3/18 , A61L2/07 , A23B7/00
CPC分类号： A23L3/185 , A23B7/0053 , A23L3/003 , A23L3/165 , A61L2/07
摘要： An apparatus and method for microbial intervention and pasteurization of food product surfaces, especially produce. The apparatus comprises a chamber, a steam generator, a controller, a timer, a power source, and a temperature sensor. The temperature sensor, along with the timer, is used to control the exposure of food products to steam. After a controlled period of steam application, a chilled water source is used to bathe the food products. The method includes the steps of placing food in the chamber, adding steam to the chamber, continuing to add steam until the surface of the food is greater than a first preselected temperature, maintaining the surface temperature by the continued application of steam for a period of about 60 seconds or until it is greater than a second preselected temperature, and then bathing the outer surface of the food with chilled water for about 60 seconds. The use of this method results in a 5-log reduction in the population of microorganisms and bacteria on the surface of the food.
摘要翻译：用于微生物干预和食品表面巴氏消毒的设备和方法，特别是生产。该装置包括腔室，蒸汽发生器，控制器，计时器，电源和温度传感器。温度传感器和计时器一起用于控制食品暴露于蒸汽。在受控制的蒸汽应用之后，使用冷冻水源洗涤食品。该方法包括以下步骤：将食物放置在室中，向室内加入蒸汽，继续添加蒸汽，直到食物的表面大于第一预选温度，通过继续使用蒸汽维持表面温度一段时间约60秒或直到其大于第二预选温度，然后用冷水洗涤食物的外表面约60秒。使用这种方法会导致食物表面微生物和细菌群体减少5对数。

85. 发明授权

US5932265A Method and apparatus for treating raw food 失效
标题翻译：处理生食的方法和装置
公开(公告)号：US5932265A
公开(公告)日：1999-08-03
申请号：US086675
申请日：1998-05-29
申请人： Arthur I. Morgan
发明人： Arthur I. Morgan
IPC分类号： A23L3/015 , A23L3/16 , A23L3/3409 , A23B4/00
CPC分类号： A23L3/3409 , A23L3/0155 , A23L3/165
摘要： The present invention is a surface pasteurizer and method for treating the surface of raw foods, by exposing the surface to a treatment gas in the absence of air, so rapidly and ending the treatment, by streaming the treatment gas back into vacuum, so rapidly that the interior of the food is unaffected by treatment and so that the pasteurizer is able to process a high volume of food in a given time period. The treatment may have for its object (1) killing surface microorganisms on such items as meat, seafood, fruit, vegetables, and packaging materials; (2) firming the surface layer over a sensitive interior on such items as encapsulated liquids, permeation membranes, and edible coated objects; or (3) weakening the surface layer over a sensitive interior in order to more easily remove the surface layer on such items as peeled grains, fruit and vegetables. The apparatus and method provide for (1) inserting the food into the apparatus, flushing the food with low pressure air-free steam during insertion; (2) exposing the food to a vacuum; (3) exposing the food to an air-free treatment gas; (4) exposing the food to a vacuum to remove the air-free treatment gas; and (5) expelling the food from the apparatus.
摘要翻译：本发明是一种用于处理生食物的表面的表面灭菌器和方法，通过在没有空气的情况下快速地将表面暴露于处理气体并结束处理，通过将处理气体重新流回真空，迅速地将处理气体快速地流动，使得食品的内部不受处理的影响，因此巴氏灭菌器能够在给定的时间段内处理大量的食物。治疗可能有其目的（1）杀死肉类，海鲜，水果，蔬菜和包装材料等物品上的表面微生物; （2）将敏感内部的表面层固定在诸如包封液体，渗透膜和可食用涂层物体之类的物品上; 或（3）在敏感的内部使表面层变弱，以便更容易地去除诸如剥离的谷物，水果和蔬菜等物品上的表面层。该设备和方法提供（1）将食物插入设备中，在插入期间用低压无空气蒸汽冲洗食物; （2）将食物暴露于真空中; （3）将食物暴露于无空气处理气体中; （4）将食物暴露于真空中以除去空气处理气体; 和（5）从设备中排出食物。

86. 发明授权

US5789006A Method of heat processing of solid food 失效
标题翻译：固体食品热处理方法
公开(公告)号：US5789006A
公开(公告)日：1998-08-04
申请号：US776166
申请日：1997-01-21
申请人： Robert David Jones , Peter Richard Stephenson , Peter Wilding
发明人： Robert David Jones , Peter Richard Stephenson , Peter Wilding
IPC分类号： A23B7/01 , A23B9/04 , A23L3/005 , A23L3/01 , A23L3/015 , A23L3/16 , A23L3/00
CPC分类号： A23B9/04 , A23B7/01 , A23L3/005 , A23L3/01 , A23L3/0155 , A23L3/165
摘要： A method of processing a solid plant foodstuff comprises (a) heating the plant foodstuff using a mass heating method, according to which, during at least part of the heating step, the environmental pressure of the foodstuff being heated is so controlled in relation to the saturated vapour pressure of the foodstuff as to achieve a substantially uniform temperature through-out the solid foodstuff at the maximum temperature to be attained; (b) cooling the foodstuff by evaporation achieved by maintaining the environmental pressure of the foodstuff lower than the saturated vapour pressure of the foodstuff; characterised in that the time the plant foodstuff is at a temperature above 118.degree. C. is less than 29 seconds, and the time for which the plant foodstuff is above 70.degree. C. is less than approximately 100 seconds.
摘要翻译： PCT No.PCT / GB95 / 01549 Sec。 371日期1997年1月21日 102（e）日期1997年1月21日PCT提交1995年7月3日PCT公布。公开号WO96 / 02146 日期1996年2月1日固体植物食品的加工方法包括（a）使用质量加热法加热植物食品，根据该方法，在加热步骤的至少一部分期间，加热食品的环境压力为相对于食品的饱和蒸汽压力进行控制，以便在要达到的最高温度下实现固体食品的基本上均匀的温度通过; （b）通过保持食品的环境压力低于食品的饱和蒸汽压力而蒸发而冷却食品; 其特征在于，植物食品在118℃以上的时间小于29秒，植物食品的时间在70℃以上的时间小于约100秒。

87. 发明授权

US5755880A Coating drum for cooked pasta 失效
标题翻译：用于熟面食的涂层滚筒
公开(公告)号：US5755880A
公开(公告)日：1998-05-26
申请号：US385134
申请日：1995-02-07
申请人： Carl M. Norman , Carleton George Merritt
发明人： Carl M. Norman , Carleton George Merritt
IPC分类号： A21C9/04 , A21C15/00 , A23G3/26 , A23L1/00 , A23L1/16 , A23L1/182 , A23L3/16 , A23L3/3508 , A23P1/08 , B65B25/00
CPC分类号： A23L3/165 , A21C15/002 , A21C9/04 , A23G3/26 , A23L3/3508 , A23L7/109 , A23L7/11 , A23L7/111 , A23L7/196 , A23L7/1963 , A23P20/15 , A23P20/18 , B65B25/001
摘要： A double walled drum of concentric cylinders having end seals and insulation between the cylinders. The drum is open at both ends and rotates on its center longitudinal axis which is pitched from the horizontal with the entrance on the high side. Diameter restrictions at the entrance and discharge ends of the drum increase product residence time. Lifters at the entrance end discharge end push flexible strandular food subject to microbial spoilage such as strands of cooked pasta away from the entrance and out the discharge. Pins are mounted perpendicular to the inner cylinder wall and point to the central axis of the drum. Liquids such as acid and oil are sprayed onto the food in the drum from a spray bar or spray manifold. The pins continuously lift and separate the strands of food while it moves through the drum, and mix the liquid and product, resulting in a uniform coating. This process and apparatus produce a uniformly coated flexible strandular food such as spaghetti with minimal temperature loss. The food is free flowing and not tangled at the discharge of the drum. Surges from upstream equipment are suppressed, producing a uniform flow to downstream equipment.
摘要翻译：同心圆筒的双壁滚筒具有端部密封和气缸之间的绝缘。滚筒在两端打开，并且在其中心纵轴上旋转，该中心纵轴从水平方向倾斜，高侧入口。鼓的入口和出口端的直径限制增加了产品停留时间。入口端的升降器排出端推动柔性链状食物受到微生物腐败，例如烹饪面食的线远离入口并排出。销垂直于内筒壁安装并指向滚筒的中心轴线。诸如酸和油的液体从喷雾棒或喷雾歧管喷到滚筒上的食物上。销在连续提升和分离食物的过程中通过滚筒，并混合液体和产品，导致均匀的涂层。该方法和设备产生均匀涂覆的柔性链状食品，例如具有最小温度损失的意大利面。食物是自由流动的，不会在鼓的排出物缠结。来自上游设备的浪涌被抑制，向下游设备产生均匀的流量。

88. 发明授权

US4882188A Process for preparing heat treated granular solid food 失效
标题翻译：热处理颗粒状固体食品的制备方法
公开(公告)号：US4882188A
公开(公告)日：1989-11-21
申请号：US191813
申请日：1988-05-02
申请人： Hiroshi Sawada , Richard L. Merson
发明人： Hiroshi Sawada , Richard L. Merson
IPC分类号： A23L3/16 , A23L5/10
CPC分类号： A23L3/165 , A23L5/19
摘要： The present invention relates generally to a batch process for preparing a heat treated granular solid foodstuff, and more particularly it relates to a process wherein a granular solid food is sufficiently heated deep into the center portion thereof to be sterilized and/or cooked and then cooled without impairing the appearance and flavor thereof. The heating and cooling occur by heated and cooled liquids which fluidize the granular solid food.
摘要翻译：本发明一般涉及一种制备热处理颗粒状固体食品的分批方法，更具体地说涉及一种方法，其中将颗粒状固体食物充分加热至其中心部分以进行灭菌和/或煮熟然后冷却而不损害其外观和风味。加热和冷却由加热和冷却的液体发生，其使颗粒状固体食物流化。

89. 发明授权

US3818818A Apparatus for processing food 失效
标题翻译：食品加工设备
公开(公告)号：US3818818A
公开(公告)日：1974-06-25
申请号：US23427572
申请日：1972-03-13
申请人： VARI PHASE INC
发明人： HICE J
IPC分类号： A22C5/00 , A23L3/16 , A47J27/086 , A47J27/16 , A47J27/092 , A47J27/62
CPC分类号： A23L3/165 , A22C5/00 , A47J27/086 , A47J27/16
摘要： A method of heat treating food including the steps of subjecting the food to be heat treated to superatmospheric pressure in a gaseous atmosphere prior to the application of heat to the food, applying heat to the food while maintaining the superatmospheric pressure on the food, rapidly cooling the food after the food has been heat treated to a desired extent, and removing the gaseous atmosphere under superatmospheric pressure from the food; and apparatus for practicing the method.
摘要翻译：一种热处理食物的方法，包括以下步骤：在向食物施加热量之前，将食物经受热处理以在气态气氛中超大气压力，向食物施加热量，同时保持对食物的超大气压力，快速冷却将食物经过热处理至需要的程度，并在超大气压下从食物中除去气态气体; 以及实施该方法的装置。

90. 发明授权

US3721527A Method for sterilizing bulk materials 失效
标题翻译：消毒大量材料的方法
公开(公告)号：US3721527A
公开(公告)日：1973-03-20
申请号：US3721527D
申请日：1971-02-18
申请人： LODIGE W , LUCKE J , LODIGE F , ERNST T
发明人： ERNST T , LODIGE F , LUCKE J , LODIGE W
IPC分类号： A23L3/16 , A23L3/18 , A23L3/22 , A61L2/07 , A61L13/00 , A61L1/00
CPC分类号： A61L2/07 , A23L3/165 , A23L3/185 , A23L3/225
摘要： A method and apparatus for sterilizing bulk materials. In the method, sterilization is achieved by means of steam or hot gas. Batches of the material are centrifuged in a closed chamber with simultaneous addition of sterilizing medium. Immediately thereafter, the sterilizing medium is separated out from the material at a sub-atmospheric pressure with centrifuging of the material. The apparatus comprises a pressure-tight container with a builtin centrifuge mechanism. A closed conveyor device is connected to the inlet and outlet of the container, for the supply and discharge of material being handled.

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