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1. 发明授权

US07226630B2 Edible moisture barrier for food and method of use products 失效
标题翻译：食品的食用防潮屏障及使用方法
公开(公告)号：US07226630B2
公开(公告)日：2007-06-05
申请号：US10304446
申请日：2002-11-26
申请人： Jimbay Loh , Maria Almendarez , Tim Hansen , Laura Herbst , Anilkumar Ganapati Gaonkar
发明人： Jimbay Loh , Maria Almendarez , Tim Hansen , Laura Herbst , Anilkumar Ganapati Gaonkar
IPC分类号： A23D9/00 , A23D9/007 , A23D9/013
CPC分类号： A23P20/20 , A21D13/34 , A23C19/16 , A23D9/007 , A23D9/013 , A23G3/343 , A23G3/346 , A23G2200/08 , A23P20/11 , A23V2002/00 , A23V2200/209
摘要： An edible moisture barrier for food products is provided. This edible moisture barrier is highly effective in preventing moisture migration within a multi-component food product between food components having different water activities and/or moisture contents at a given storage temperature. The moisture barrier includes an edible microparticulated high melting lipid having a melting point of 70° C. or higher and an edible low melting triglyceride blend.
摘要翻译：提供食品的食用防潮屏障。这种可食用的水分阻隔物在预定的储存温度下防止多组分食品中具有不同水分活动和/或含水量的食物成分之间的水分迁移是非常有效的。防潮层包括熔点为70℃以上的食用微粒化高熔点脂肪和可食用的低熔点甘油三酯共混物。

2. 发明申请

US20050220969A1 Shelf-stable cold-processed food compositions and methods for their preparation 审中-公开
标题翻译：保存稳定的冷加工食品组合物及其制备方法
公开(公告)号：US20050220969A1
公开(公告)日：2005-10-06
申请号：US11100487
申请日：2005-04-07
申请人： Jimbay Loh , Tim Hansen , Sandra Kelly-Harris , Yeong-Ching Hong
发明人： Jimbay Loh , Tim Hansen , Sandra Kelly-Harris , Yeong-Ching Hong
IPC分类号： A23D7/005 , A23L1/064 , A23L1/221 , A23L1/24 , A23L1/32 , A23L3/3508
CPC分类号： B01D61/445 , A23C19/0904 , A23D7/0053 , A23L3/3508 , A23L5/30 , A23L19/09 , A23L21/12 , A23L23/00 , A23L27/60 , A23L29/015 , A23V2002/00 , C02F1/4693 , A23V2200/06 , A23V2200/18
摘要： Very low pH, shelf-stable, unpasteurized food compositions with reduced sourness and methods of making same are provided. These food compositions are prepared without receiving a pasteurization or other heat treatment by acidifying a foodstuff with a membrane acidic electrodialyzed composition (ED), and/or addition of edible inorganic acids and/or or their metal acid salts, to provide very low pH values, such as pH 3.5 or lower, particularly 3.2 or lower, wherein the total organic acid content is 0.22 moles per 1000 grams of food composition or less, effective to enhance shelf-stability yet without introducing an objectionable sour taste or otherwise adversely effecting organoleptic properties of the resulting food compositions.
摘要翻译：提供了非常低的pH值，稳定的，未经高温灭菌的食品组合物，其酸性降低，制备方法相同。这些食品组合物通过用膜酸性电渗析组合物（ED）酸化食物和/或添加可食用无机酸和/或其金属酸盐而不经巴氏杀菌或其它热处理而制备，以提供非常低的pH值，例如pH 3.5或更低，特别是3.2或更低，其中总有机酸含量为每1000克食品组合物少0.22克，有效增强货架稳定性，但不引入令人反感的酸味或以其他方式不利地影响感官特性的所得食物组合物。

3. 发明申请

US20050186312A1 Shelf-stable foodstuffs and methods for their preparation 审中-公开
标题翻译：保质期的食品及其制备方法
公开(公告)号：US20050186312A1
公开(公告)日：2005-08-25
申请号：US10956907
申请日：2004-10-01
申请人： Jimbay Loh , Laura Hill , Yeong-Ching Hong , Tim Hansen , Alice Cha , Veronica Harrison , Colin Crowley , Iksoon Kang , John Hirschey , Erik Whalen-Pedersen
发明人： Jimbay Loh , Laura Hill , Yeong-Ching Hong , Tim Hansen , Alice Cha , Veronica Harrison , Colin Crowley , Iksoon Kang , John Hirschey , Erik Whalen-Pedersen
IPC分类号： A23C3/08 , A23C9/154 , A23C19/076 , A23C19/09 , A23C19/10 , A23C21/10 , A23D7/005 , A23D9/00 , A23G3/36 , A23L13/40 , A23L15/00 , A23L21/12 , A23L27/10 , A23L27/60 , C02F1/469 , A23L1/30
CPC分类号： A23C3/085 , A23B4/12 , A23B4/24 , A23C9/1544 , A23C19/076 , A23C19/082 , A23C19/0904 , A23C19/105 , A23C20/00 , A23C21/04 , A23C21/10 , A23C2210/30 , A23D7/0053 , A23D9/00 , A23G1/56 , A23G3/36 , A23G2210/00 , A23J3/08 , A23L2/02 , A23L2/68 , A23L2/78 , A23L3/325 , A23L3/358 , A23L5/00 , A23L7/00 , A23L13/42 , A23L17/00 , A23L19/09 , A23L21/12 , A23L21/25 , A23L23/00 , A23L27/60 , A23L29/30 , A23V2002/00 , C02F1/4693 , C02F2201/46115 , A23V2200/06 , A23V2200/18
摘要： Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and preferably 4.3 or less. The low pH foodstuff has total organic acids content of 0.12 moles per 1,000 grams of foodstuff or less and is heated to a temperature of 165° F. to pasteurize. New or improved, shelf stable, non-sour food components and products and their methods of preparation are also provided.
摘要翻译：提供低pH，高水分，储存稳定的食品和制备方法。该食品用酸性电解质组合物，可食用无机酸或其混合物酸化，得到最终产品的pH为4.6，最好为4.3或更低。低pH食品的总有机酸含量为每1,000克食物0.12摩尔，加热至165°F以进行巴氏消毒。还提供了新的或改进的，稳定的，非酸的食品成分和产品及其制备方法。

4. 发明申请

US20080093761A1 Vacuum Infusion by Means of a Semi-Permeable Membrane 有权
标题翻译：通过半透膜进行真空输液
公开(公告)号：US20080093761A1
公开(公告)日：2008-04-24
申请号：US11791643
申请日：2005-11-30
申请人： Tim Hansen
发明人： Tim Hansen
IPC分类号： B29C70/54 , B29C70/44
CPC分类号： B29C70/546 , B29C70/443
摘要： Method of producing an oblong shell member made of fibre composite material by means of vacuum infusion, where the fibre material is impregnated with liquid polymer. A mould is applied with a mould cavity, in which a fibre insertion (3) with a first lateral face (1) and a second lateral face (2) is placed, and where said fibre insertion includes a plurality of fibre layers and a distribution layer (4), said distribution layer allowing a higher rate of flow for the liquid polymer than the fibre layers. A semi-permeable membrane (5) is placed opposite the first lateral face (1) of the fibre insertion, said semi-permeable membrane being substantially permeable to gasses and substantially impermeable to liquid polymer and further communicating with a vacuum source The distribution layer (4) is placed inside the fibre insertion (3) with fibre layers on both sides and is interrupted by a zone (6) opposite the semi-permeable membrane (5) Liquid polymer is directed via inlet channels (7, 8) to the distribution layer (4), thus creating a flow front (9, 10) between the distribution layer (4) and the second lateral face (2), said flow front moving through the central zone (6) towards the semi-permeable membrane (5)
摘要翻译：通过真空注入制造由纤维复合材料制成的长方形壳体部件的方法，其中纤维材料用液体聚合物浸渍。模具被施加有模腔，其中放置有具有第一侧面（1）和第二侧面（2）的纤维插入件（3），并且其中所述纤维插入件包括多个纤维层和分布层（4），所述分配层允许液体聚合物比纤维层更高的流动速率。半透膜（5）与纤维插入物的第一侧面（1）相对放置，所述半透膜基本上可渗透气体，并且基本上不透液体聚合物并进一步与真空源连通。分散层 4）放置在光纤插入件（3）的内部，纤维层在两侧并被与半透膜（5）相对的区域（6）中断。液体聚合物通过入口通道（7,8）被引导到分布（4），从而在分配层（4）和第二侧面（2）之间形成流动前部（9,10），所述流动前缘通过中心区域（6）朝向半透膜（5）移动）

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