专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

11. 发明申请

WO2011012924A1 SYNBIOTIC FOOD PRODUCTS COMPRISING PULSES AND METHODS FOR MANUFACTURING THE SAME. 审中-公开
标题翻译：包含脉冲的合成食品及其制造方法。
公开(公告)号：WO2011012924A1
公开(公告)日：2011-02-03
申请号：PCT/IB2009/053282
申请日：2009-07-28
申请人： SOLDATOV, Alexander , SOLDATOV, Ivan
发明人： SOLDATOV, Alexander , SOLDATOV, Ivan
IPC分类号： A23L1/20 , A23B9/28 , A23C9/12
CPC分类号： A23B7/155 , A23B7/10 , A23L7/104 , A23L11/09 , A23L19/00 , A23L25/40
摘要： A process for preparing a synbiotic product from a pulse crop as a starting material, and a synbiotic food containing the product prepared from a pulse crop as a starting material. As opposed to conventional methods, (of fermentation of raw beans, followed by cooking), the inoculation is applied to already cooked pulses. The product obtained is related to a probiotic based functional food. The major benefits include increased number of ingested bacteria reaching the colon in a viable form, stimulation in the colon of the growth and implantation of both exogenous and endogenous bacteria, activation of metabolism of beneficial bacteria, antagonistic toward pathogenic bacteria, anti-mflammatory, anti-mutagemc, anti-carcenogemc, and production of bioactive compounds (enzymes, vaccines, peptides, etc ), prolonged shelf life.
摘要翻译：从脉冲作物作为起始材料制备合生产物的方法，以及含有由脉冲作物作为起始原料制备的产品的合生食物。与常规方法（生豆的发酵，随后烹饪）相反，将接种应用于已经煮熟的脉冲。所得产品与益生菌功能食品有关。主要益处包括以可行形式到达结肠的摄入细菌数量增加，结肠内刺激外源细胞和内源性细菌的生长和植入，有益细菌的代谢活化，对病原菌的拮抗，抗炎，抗 -mutagemc，抗carcenogemc和生物活性化合物（酶，疫苗，肽等）的生产，延长保质期。

12. 发明申请

WO2010008899A4 PERACID AND 2-HYDROXY ORGANIC ACID COMPOSITIONS AND METHODS FOR TREATING PRODUCE 审中-公开
公开(公告)号：WO2010008899A4
公开(公告)日：2010-12-23
申请号：PCT/US2009048517
申请日：2009-06-24
申请人： FRESH EXPRESS INC , HO KAI LAI GRACE
发明人： HO KAI LAI GRACE
IPC分类号： A01N37/36 , A01N37/16 , A01P1/00
CPC分类号： A23B7/10 , A01N37/36 , A23B7/154 , A23L5/57 , A01N37/16 , A01N2300/00
摘要： Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from tartaric acid, citric acid, malic acid, mandelic acid, and lactic acid; and (optionally) iii) an anionic surfactant; wherein the aqueous solution has a pH from 2.5 to 6.0.

13. 发明申请

WO2008147934A2 MICROORGANISM REDUCTION METHODS AND COMPOSITIONS FOR FOOD WITH CONTROLLED FOAM GENERATION 审中-公开
标题翻译：用于控制泡沫生成的食品的微生物减少方法和组合物
公开(公告)号：WO2008147934A2
公开(公告)日：2008-12-04
申请号：PCT/US2008064619
申请日：2008-05-23
申请人： HEALTHPRO BRANDS INC , WICHMANN TODD
发明人： WICHMANN TODD
IPC分类号： C11D1/12
CPC分类号： C11D1/83 , A23B4/12 , A23B4/20 , A23B4/24 , A23B7/10 , A23B7/154 , A23B7/157 , A23L3/3517 , A23L3/358 , C11D1/146 , C11D1/667 , C11D1/74 , C11D3/0026 , C11D3/2075 , C11D3/373 , C11D11/0011 , Y02A40/943
摘要： Acid cleaning compositions using toxicologically-acceptable ingredients for treating food such as produce, e.g., fruits and vegetables, and edible animal proteins are provided. Liquid formulations comprising, optionaly, from about 0.5% to about 6% of anionic surfactant, such as sodium alkyl sulfates; a silicone containing suds suppresser and polysorbate that deliver suds control benefits, anionic surfactant long term stability and microorganism reduction.
摘要翻译：提供了使用毒理学上可接受的成分来处理食品例如水果和蔬菜以及食用动物蛋白质的酸洗组合物。包含任选的约0.5％至约6％的阴离子表面活性剂如烷基硫酸钠的液体制剂; 含硅氧烷的抑泡剂和聚山梨酸酯，可提供泡沫控制效果，阴离子表面活性剂长期稳定性和微生物降解。

14. 发明申请

WO2008079999A1 AN IMPROVED PERACETIC ACID COMPOSITION 审中-公开
标题翻译：改进的PERAC酸性组合物
公开(公告)号：WO2008079999A1
公开(公告)日：2008-07-03
申请号：PCT/US2007/088409
申请日：2007-12-20
申请人： FMC CORPORATION , ROVISON, John, M. , LAPHAM, Donald, III. , ABRAHAM, Shibu , HOMAN, Mary
发明人： ROVISON, John, M. , LAPHAM, Donald, III. , ABRAHAM, Shibu , HOMAN, Mary
IPC分类号： A23L2/38 , A23L2/52 , A23L2/68 , A23L2/84
CPC分类号： A01N37/16 , A01N25/22 , A01N37/36 , A01N37/40 , A23B4/12 , A23B7/10 , A23C7/02 , A23L3/349 , A23L3/3508 , A23V2002/00 , A01N37/18 , A01N2300/00
摘要： The invention relates to anti-microbial compositions useful against a wide range of microorganisms undesirable on a wide variety of materials, including food, food contact and non-food contact surfaces, and surfaces in industrial, recreational, health care, and other institutional environments. More particularly, the anti-microbial compositions comprise peracetic acid in combination with a) citric acid or a salt and b) salicylic acid or a salt in aqueous solution.
摘要翻译：本发明涉及对各种各样的材料（包括食品，食品接触和非食品接触表面）以及工业，娱乐，保健和其他制度环境中的表面不期望的广泛范围的微生物有用的抗微生物组合物。更具体地，抗微生物组合物包含与a）柠檬酸或盐组合的过乙酸和b）水杨酸或水溶液中的盐。

15. 发明申请

WO2006020117A2 METHOD AND APPARATUS FOR COATING FRUIT AND VEGETABLES 审中-公开
标题翻译：用于水果和蔬菜的方法和装置
公开(公告)号：WO2006020117A2
公开(公告)日：2006-02-23
申请号：PCT/US2005/025281
申请日：2005-07-15
申请人： FRESH EXPRESS INCORPORATED , LEWIS, David, K.
发明人： LEWIS, David, K.
IPC分类号： A23B7/158
CPC分类号： A23B7/158 , A23B7/10 , A23B7/154 , A23B7/16 , A23L19/03 , A23P20/10
摘要： One embodiment of the present invention includes an apparatus for applying a solution to a product. The apparatus may include a moving conveyor in part forming at least one pocket for receiving product, such as fruit and vegetables. The conveyor may be configured to move the product from a first position to a second position. The apparatus may also include at least one nozzle positioned between the first position and the second position. The at least one nozzle may be configured to deliver the solution into the pocket such that the product is immersed in and sprayed with the solution.
摘要翻译：本发明的一个实施例包括用于将溶液应用于产品的装置。该装置可以包括移动的输送机，其部分形成至少一个用于接收产品的口袋，例如水果和蔬菜。输送机可以被配置成将产品从第一位置移动到第二位置。该装置还可以包括位于第一位置和第二位置之间的至少一个喷嘴。至少一个喷嘴可以被配置成将溶液输送到口袋中，使得产品浸入溶液中并喷射溶液。

16. 发明申请

WO2004093574A1 EXTENDING THE SHELF LIFE OF HARVESTED PLANT MATTER USING ALKANOYL-L-ASCORBIC ACID ESTERS, AND SYNTHESIS THEREOF 审中-公开
标题翻译：使用烷基-L-抗坏血酸酯延长收获植物的寿命及其合成
公开(公告)号：WO2004093574A1
公开(公告)日：2004-11-04
申请号：PCT/IL2004/000342
申请日：2004-04-21
申请人： FRUTAVIT LTD. , SHALATA, Abed , ABUSHQARA, Elias
发明人： SHALATA, Abed , ABUSHQARA, Elias
IPC分类号： A23L3/34
CPC分类号： A23B7/10 , A23B7/154 , A23L3/3499 , A23L3/3508 , A23L3/3517 , A23L3/3544
摘要： Method for extending the shelf life of harvested plant matter using compositions of alkanoyl-L-ascorbic acid esters: 6-octanoyl-L-ascorbate (6-octyl-ascorbate), 6-nonanoyl-L-ascorbate (6-nonyl-ascorbate), and 6-decanoyl-L-ascorbate (6-decyl-ascorbate), and synthesis thereof. An effective amount of a solution or suspension composition including the alkanoyl-L-ascorbic acid ester, in concentrations of 1 - 75 mM, as the antioxidation active ingredient is applied onto the plant matter. Oxidation of the plant matter is inhibited during long shelf lives. Synthesizing the alkanoyl-L-ascorbic acid esters is based on direct esterification of an equimolar mixture of the saturated fatty acid (octanoic acid, nonanoic acid, and decanoic acid) and L-ascorbic acid, in large molar excess of concentrated sulfuric acid (96 - 98 %), wherein the molar ratio of sulfuric acid to the sum of saturated fatty acid and L-ascorbic acid is greater than 10/1. Harvested plant matter tested include fruits (melons, apples, grapes, and bananas), and a vegetable (lettuce).
摘要翻译：使用链烷酰-L-抗坏血酸酯的组合物延长收获的植物物质的保存期限的方法：6-辛酰基-L-抗坏血酸酯（6-辛基 - 抗坏血酸），6-壬酰基-L-抗坏血酸酯（6-壬基抗坏血酸酯）和6-癸酰基-L-抗坏血酸盐（6-癸基 - 抗坏血酸盐）及其合成。作为抗氧化活性成分的有效量的含有1-75mM浓度的烷酰基-L-抗坏血酸酯的溶液或悬浮液组合物施加到植物物质上。植物物质的长期保存期间的氧化被抑制。合成烷酰基-L-抗坏血酸酯是基于饱和脂肪酸（辛酸，壬酸和癸酸）和L-抗坏血酸的等摩尔混合物在大量摩尔过量的浓硫酸（96 - 98％），其中硫酸与饱和脂肪酸和L-抗坏血酸之和的摩尔比大于10/1。收获的植物物质包括水果（甜瓜，苹果，葡萄和香蕉）和蔬菜（莴苣）。

17. 发明申请

WO02094041A3 METHOD TO INFUSE FRESH FRUITS AND VEGETABLES WITH AN AGENT 审中-公开
标题翻译：用代理方法将新鲜水果和蔬菜浸泡
公开(公告)号：WO02094041A3
公开(公告)日：2003-03-27
申请号：PCT/US0215591
申请日：2002-05-17
申请人： CARLSON PETER , KUNDSTADT LAWRENCE
发明人： CARLSON PETER
IPC分类号： A23B7/00 , A23B7/08 , A23B7/10 , A23B7/154 , A23B7/155 , A23B7/157 , A23L19/00 , A23L1/212 , A23L1/29 , A23L1/302 , A23L1/304 , A23L2/56 , A23L2/60
CPC分类号： A23B7/154 , A23B7/00 , A23B7/08 , A23B7/10 , A23B7/155 , A23B7/157 , A23L19/03
摘要： A method of infusing an edible fresh or freshly-cut fruit or vegetable is provided. First, the fruit or vegetable is allowed to reach a state of relative metabolic stasis or inactivity. Next, an infusion comprising an agent to be infused is provided, and the fruit or vegetable is submerged therein. Finally, the infusion is pressurized to a pressure for a time period. The agent to be infused is preferably a quality enhancing agent, a nutritionally beneficial agent, a pharmaceutical agent, or combinations of these. Most preferably, the quality enhancing agent may be an aroma enhancing agent, a flavoring enhancing agent, a sweetening agent, a color enhancing agent, or combinations of these, the nutritionally beneficial agent may be a vitamin, a mineral, an anti-oxidant, a phytochemical, or combinations of these, and the pharmaceutical agent may be a prescription drug, an over-the counter drug, or combinations of these.
摘要翻译：提供了一种输入可食用的新鲜或新鲜切割的水果或蔬菜的方法。首先，允许水果或蔬菜达到相对代谢停滞或不活动的状态。接下来，提供包含要输入的药剂的输液，并将水果或蔬菜浸没在其中。最后，将输液加压至一段时间的压力。要输注的药剂优选是质量增强剂，营养有益剂，药剂或它们的组合。最优选地，质量增强剂可以是香味增强剂，调味增强剂，甜味剂，增色剂或它们的组合，营养有益剂可以是维生素，矿物质，抗氧化剂，植物化学物质或它们的组合以及药剂可以是处方药物，非处方药物或它们的组合。

18. 发明申请

WO02051253A1 KIMCHEE-LIKE PICKLED VEGETABLES HAVING PROLONGED TERM OF GUARANTEE 审中-公开
标题翻译： KIMCHEE - 喜欢有保证的长期保护的蔬菜
公开(公告)号：WO02051253A1
公开(公告)日：2002-07-04
申请号：PCT/JP2001/000796
申请日：2001-02-05
IPC分类号： A23B7/10
CPC分类号： A23B7/10
摘要： Kimuchee-like pickled vegetables having a prolonged term of guarantee (including light-picked Kimuchee taste and traditional Kimuchee taste). These Kimuchee-like pickled vegetables can be prepared by adding calcium acetate to Kimuchee materials or Kimuchee products.
摘要翻译：具有长期保质期的Kim e like led led led led led（picked picked picked。。。。。。。。。。。。。。。。。。这些柚子样的腌制蔬菜可以通过向Kimuchee材料或Kimuchee产品中加入乙酸钙来制备。

19. 发明申请

WO02034060A1 A METHOD OF MANUFACTURING FOOD UTILIZING DEEP SEA WATER LAYER 审中-公开
标题翻译：制造深海海水食品的方法
公开(公告)号：WO02034060A1
公开(公告)日：2002-05-02
申请号：PCT/JP2001/009271
申请日：2001-10-23
IPC分类号： A23L1/00 , A23B7/00 , A23B7/10 , A23B7/157 , A23L1/025 , A23L3/015 , A23L3/28 , A23L3/3445 , A23L3/36
CPC分类号： A23B7/10 , A23B7/00 , A23B7/157 , A23L3/0155 , A23L3/36
摘要： A method of manufacturing a tasty food with high nutritive value at a low cost by utilizing such a feature of a deep sea water layer as high pressure and low temperature, comprising the steps of sealing food materials in a bag or a container, putting the bag or the container having the food materials sealed therein into a sea and lowering to the deep sea water layer with a depth of 200 m or more below a sea level, holding the bag or container in the deep sea water layer for at least 30 minutes, and raising the bag or container onto the sea.
摘要翻译：通过利用深海水层的高压低温特性，以低成本制造具有高营养价值的美味食品的方法，包括将食品材料密封在袋子或容器中的步骤，将袋子或将具有密封在其中的食品材料的容器放入海中并且在海平面以下200米或更深的深度下降到深海水层，将袋或容器保持在深海水层中至少30分钟，并将袋子或容器升起到海上。

20. 发明申请

WO02028193A1 POWDERED KIMCHI AND PREPARATION METHOD THEREOF 审中-公开
标题翻译：粉末KIMCHI及其制备方法
公开(公告)号：WO02028193A1
公开(公告)日：2002-04-11
申请号：PCT/KR2000/001249
申请日：2000-11-02
IPC分类号： A23B7/024 , A23B7/10 , A23L19/00 , A23L19/20 , A23L27/14 , A23L27/24 , A23L1/212
CPC分类号： A23B7/10 , A23B7/024 , A23L19/01 , A23L19/20 , A23L27/14 , A23L27/24
摘要： Disclosed are Kimchi, which is one of the representative Korean traditional foods, and more particularly to, powdered Kimchi made into powder prepared by optimally fermenting kimchi and freeze-drying the same, and a preparation method thereof. Since the kimchi is made into powder by freeze-drying kimchi in a state where the kimchi is optimally fermented, the fermented kimchi taste, flavor and nutrients are maintained in the powdered kimchi. Thus, the appropriately fermented kimchi taste is enjoyable unchangeably. Also, tasty foods can be obtained by simply adding the powdered kimchi to kimchi applied foods.
摘要翻译：公开了作为韩国传统食品的代表之一的泡菜，更具体地说，将通过最佳发酵泡菜制备的粉末制成粉末，并将其冷冻干燥的泡菜及其制备方法。由于通过在泡菜最优发酵的状态下通过冷冻干燥泡菜将泡菜制成粉末，将发泡的泡菜味道，风味和营养物保持在粉状泡菜中。因此，适度发酵的泡菜味道是不可改变的。另外，通过简单地将粉状泡菜加入到泡菜应用食品中可以获得美味的食物。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式