公开(公告)号：US5939118A

公开(公告)日：1999-08-17

申请号：US691744

申请日：1996-08-02

Applicant: James P. Cox ,  R. W. Duffy Cox ,  Jeanne M. Cox

Inventor： James P. Cox ,  R. W. Duffy Cox ,  Jeanne M. Cox

IPC: A01K41/00 ,  A01K67/027 ,  A23B5/00 ,  A23B5/005 ,  A23B5/10 ,  A23B5/12 ,  A23B5/14 ,  A23B5/16 ,  A23B5/18 ,  A23L3/015 ,  A23L3/10 ,  A23L3/3409 ,  A23L3/358 ,  A23L15/00

CPC classification number: A01K41/00 ,  A01K67/027 ,  A23B5/00 ,  A23B5/005 ,  A23B5/0052 ,  A23B5/10 ,  A23B5/12 ,  A23B5/14 ,  A23B5/16 ,  A23B5/18 ,  A23L15/00 ,  A23L15/20 ,  A23L15/35 ,  A23L3/0155 ,  A23L3/10 ,  A23L3/3409 ,  A23L3/358 ,  A23V2002/00

Abstract: Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.

Abstract translation: 时间在处理全蛋的温度方法，使它们更安全地吃，而不影响鸡蛋的功能或感官特性。 鸡蛋的保持质量也得到提高。

公开(公告)号：US5455054A

公开(公告)日：1995-10-03

申请号：US279766

申请日：1994-07-25

Applicant: Janice L. Bryson ,  Lisa Chedid ,  Jean M. Michaels ,  Harold Rapp ,  Alexander S. Cascione

Inventor： Janice L. Bryson ,  Lisa Chedid ,  Jean M. Michaels ,  Harold Rapp ,  Alexander S. Cascione

IPC: A23B5/005 ,  A23B5/04 ,  A23B5/05 ,  A23B5/14 ,  A23B5/18 ,  B65D81/00

CPC classification number: A23B5/18 ,  A23B5/0055 ,  A23B5/0057 ,  A23B5/043 ,  A23B5/05 ,  A23B5/14

Abstract: The invention enables processing eggs, especially low-cholesterol egg products based principally on egg whites, at high temperatures to provide liquid, pasteurized egg products which exhibit improved stability during refrigerated storage. Liquid egg composition is heated to a temperature (e.g. 60.degree. to 75.degree. C.) and for a time effective to reduce the population of viable organisms with some coagulation of the conalbumin, but without significantly coagulating the ovalbumin. A dispersion of coagulated conalbumin in a liquid matrix is homogenized (average particle size is preferably less than 2 microns) to form a smooth-textured, liquid egg composition. The resulting liquid egg compositions have unique textural and visual characteristics.

Abstract translation: 本发明能够在高温下处理蛋，特别是基于蛋清的低胆固醇蛋制品，以提供在冷冻保存期间表现出改善的稳定性的液体巴氏杀菌蛋制品。 将液体蛋组合物加热至温度（例如60℃至75℃），并且有效减少活体生物群体的一段时间，一些凝血酶的凝血酶，但没有显着凝固卵清蛋白。 将液体基质中凝固的梳棉布的分散体均化（平均粒度优选小于2微米），以形成光滑织构化的液体蛋组合物。 所得液体蛋组合物具有独特的结构和视觉特征。

公开(公告)号：US4675202A

公开(公告)日：1987-06-23

申请号：US786951

申请日：1985-10-10

Applicant: Ulrich Wenger ,  Tatsuya Horiuchi

Inventor： Ulrich Wenger ,  Tatsuya Horiuchi

IPC: A23B5/00 ,  A23B5/005 ,  A23B5/08 ,  A23B5/18 ,  A23C9/154 ,  A23L1/32 ,  A23L3/00

CPC classification number: A23B5/0055 ,  A23B5/18 ,  A23C9/1544

Abstract: A process for sterilizing egg yolk wherein an aqueous slurry of egg yolk is acidified to a pH of less than 6.0 and then sterilized under ultra high temperature processing conditions. There is also disclosed a process for preparing sterilized food products containing said sterilized egg yolk.

Abstract translation: 一种将蛋黄灭菌的方法，其中将蛋黄水溶液酸化至pH小于6.0，然后在超高温加工条件下灭菌。 还公开了一种制备含有灭菌的蛋黄的灭菌食品的方法。

公开(公告)号：US3758256A

公开(公告)日：1973-09-11

申请号：US3758256D

申请日：1971-07-21

Applicant: TERADA K

Inventor： TERADA K

IPC: A23B5/18 ,  A23L15/00 ,  A23B5/00 ,  A23L1/32

CPC classification number: A23B5/18 ,  A23L15/00

Abstract: The present invention relates to a method for processing a vital, flavoured egg with uniform distribution of the salt content therein, characterized by immersing an egg in a nearsaturation salt water, having therein a non-ion surface active agent, applying pressure for a short time to make the salt penetrate the structure of the egg, lifting the egg out of the water and allowing it to stand still for at least 24 hours.

Abstract translation: 本发明涉及一种用于处理具有均匀分布的盐含量的重要的调味鸡蛋的方法，其特征在于将鸡蛋浸入近饱和盐水中，其中具有非离子表面活性剂，向其施加压力 短时间使盐渗透到鸡蛋的结构中，将鸡蛋从水中取出并使其静止至少24小时。

公开(公告)号：US2668772A

公开(公告)日：1954-02-09

申请号：US21948751

申请日：1951-04-05

Applicant: MULVANY HARRY A

Inventor： MULVANY HARRY A

IPC: A23B5/015 ,  A23B5/18

CPC classification number: A23B5/18 ,  A23B5/015

公开(公告)号：US2110384A

公开(公告)日：1938-03-08

申请号：US6091136

申请日：1936-01-27

Applicant: REYNOLDS MARVIN C

Inventor： REYNOLDS MARVIN C

IPC: A23B5/00 ,  A23B5/18

CPC classification number: A23B5/18 ,  A23B5/00

公开(公告)号：US1785461A

公开(公告)日：1930-12-16

申请号：US28204828

申请日：1928-05-31

Applicant: SEAWARD DELASKA E

Inventor： SEAWARD DELASKA E

IPC: A23B5/18

CPC classification number: A23B5/18

公开(公告)号：US11632971B2

公开(公告)日：2023-04-25

申请号：US16278108

申请日：2019-02-17

Applicant: Save Foods LTD.

Inventor： Nimrod Ben Yehuda

IPC: A23L3/3508 ,  A23B4/20 ,  A23B4/24 ,  A23B5/14 ,  A23B5/18 ,  A23B7/154 ,  A23B7/157 ,  A23B9/26 ,  A23B9/30 ,  A23L3/358 ,  A01N37/02 ,  A23L19/12 ,  A23L19/10 ,  A01N25/22 ,  A23C3/08 ,  A23L3/26 ,  A23L3/3481 ,  A01N37/16

Abstract: There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

公开(公告)号：US20190174802A1

公开(公告)日：2019-06-13

申请号：US16278108

申请日：2019-02-17

Applicant: PIMI AGRO CLEANTECH LTD.

Inventor： Nimrod BEN YEHUDA

IPC: A23L3/3508 ,  A01N25/22 ,  A23B4/20 ,  A23L19/10 ,  A23L19/12 ,  A01N37/16 ,  A01N37/02 ,  A23L3/358 ,  A23L3/3481 ,  A23L3/26 ,  A23C3/08 ,  A23B9/30 ,  A23B9/26 ,  A23B7/157 ,  A23B7/154 ,  A23B5/18 ,  A23B5/14 ,  A23B4/24

Abstract: There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

公开(公告)号：US20160174602A1

公开(公告)日：2016-06-23

申请号：US14910354

申请日：2014-07-31

Applicant: BIENCA N.V.

Inventor： Philippe Van Tornout ,  Johan Decatelle

IPC: A23L3/3571 ,  A01N47/48 ,  A23B5/16 ,  A23B5/005 ,  A23B5/18 ,  A23B7/005 ,  A23B7/155 ,  A23B7/157 ,  A23C3/02 ,  A23C3/08 ,  A23C19/097 ,  A23C19/10 ,  A23L3/16 ,  A23L3/358 ,  A01N37/18

CPC classification number: A23L3/3571 ,  A01N37/18 ,  A01N47/48 ,  A23B5/005 ,  A23B5/14 ,  A23B5/16 ,  A23B5/18 ,  A23B7/005 ,  A23B7/155 ,  A23B7/157 ,  A23C3/02 ,  A23C3/08 ,  A23C3/085 ,  A23C9/1213 ,  A23C19/0973 ,  A23C19/10 ,  A23C19/105 ,  A23L2/44 ,  A23L3/16 ,  A23L3/3526 ,  A23L3/3535 ,  A23L3/358 ,  A23V2002/00

Abstract: The present invention relates to antimicrobial compositions which can be used in food preservation. The compositions according to the invention are based on the lactoperoxidase system (LPS), and comprise very low concentrations of lactoperoxidase, glucose oxidase, thiocyanate, and optionally glucose. The invention further relates to the use of such compositions, in particular in synergistic combination with heat treatment, in food preservation, methods for food preservation, and food products comprising these compositions.

Abstract translation: 本发明涉及可用于食品保鲜的抗微生物组合物。 根据本发明的组合物基于乳过氧化物酶系统（LPS），并且包含非常低浓度的乳过氧化物酶，葡萄糖氧化酶，硫氰酸盐和任选的葡萄糖。 本发明进一步涉及这种组合物的用途，特别是与食品保鲜中的热处理协同组合，食品保鲜方法和包含这些组合物的食品的使用。