公开(公告)号：US11864572B2

公开(公告)日：2024-01-09

申请号：US16792949

申请日：2020-02-18

Applicant: Empirical Innovations, Inc.

Inventor： Nicholas A. Roth

IPC: A23L3/00 ,  A23B4/005 ,  A23L3/08 ,  A23B5/005 ,  A23C3/037 ,  A23L3/22 ,  B01F23/23 ,  B01F23/231

CPC classification number: A23L3/001 ,  A23B4/0053 ,  A23B5/0055 ,  A23C3/037 ,  A23L3/003 ,  A23L3/08 ,  A23L3/22 ,  B01F23/23 ,  B01F23/23121 ,  A23V2002/00

Abstract: A system includes a vacuum chamber, a vacuum source, and a mixture flow path adapted to be connected to receive the output of a direct steam injector. The vacuum source is operatively connected to a vacuum port of the vacuum chamber, while a product outlet port from the vacuum chamber is adapted to be connected to an arrangement for removing treated product from the vacuum chamber. The mixture flow path includes a flow path segment outside of the vacuum chamber volume and a flow path segment within the vacuum chamber volume. At least some of a surface defining the flow path segment within the vacuum chamber is in substantial thermal communication with one or more cooling structures.

公开(公告)号：US08409644B2

公开(公告)日：2013-04-02

申请号：US12758325

申请日：2010-04-12

Applicant: Aaron K Martin ,  Robert Ralph Prochnow ,  Scott A. Woodward

Inventor： Aaron K Martin ,  Robert Ralph Prochnow ,  Scott A. Woodward

IPC: A23L1/32

CPC classification number: A23B5/0055 ,  A23B5/04 ,  A23B5/08 ,  A23L15/20 ,  A23L15/30

Abstract: A microwavable, refrigerated scrambled egg composition. The composition includes a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry including pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided.

Abstract translation: 微波炉，冰箱炒鸡蛋组成。 该组合物包括第一成分，其是冷冻预煮的蛋部分。 冷冻蛋部分的至少约50重量％是在一个维度上至少约1/2英寸的片。 第二组分是包括巴氏消毒液体蛋和预胶化改性食品淀粉的浆料。 预煮蛋部分占总炒蛋组合物的约50重量％至约85重量％，并且浆料占总炒蛋组合物重量的约15重量％至约50重量％。 还提供了制备方法和使用微波加热的炒鸡蛋组合物的方法。

公开(公告)号：US20100040737A1

公开(公告)日：2010-02-18

申请号：US12369845

申请日：2009-02-12

Applicant: David Radlo ,  Anthony Delio

Inventor： David Radlo ,  Anthony Delio

IPC: A23L1/29 ,  A23D9/007 ,  A23L1/302 ,  A23L1/304

CPC classification number: A23L33/12 ,  A23B5/0055 ,  A23L15/30 ,  A23L15/35 ,  A23L33/11

Abstract: A novel food composition is provided in which eggs whites are combined with phytosterols. Other ingredients, such as omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may also be present in the product. Methods for producing these compositions are also provided.

Abstract translation: 提供了一种新颖的食物组合物，其中蛋白与植物甾醇组合。 其它成分，如ω-3脂肪酸，优选包括二十碳五烯酸（EPA）和二十二碳六烯酸（DHA），也可以存在于产品中。 还提供了制备这些组合物的方法。

公开(公告)号：US07094438B2

公开(公告)日：2006-08-22

申请号：US10684074

申请日：2003-10-10

Applicant: John D. Efstathiou

Inventor： John D. Efstathiou

IPC: A23L1/32

CPC classification number: A23B5/02 ,  A23B5/0055 ,  A23B5/041 ,  A23L15/00

Abstract: The invention is directed to a frozen concentrated liquid whole egg product and a process for making the frozen concentrated product. The product has from about 33 to about 49 weight solids, from about 51 to about 67 weight percent water and a viscosity at 40° F. of from about 1,000 to about 5,000 cps before or after thawing. The process includes heating liquid whole egg for a time and temperature which are effective for not coagulating the egg.

公开(公告)号：US20030213585A1

公开(公告)日：2003-11-20

申请号：US10393927

申请日：2003-03-20

Inventor： David Reznik

IPC: F28F001/00

CPC classification number: A23B5/0055 ,  A23L3/005 ,  F28D15/02 ,  F28F13/125

Abstract: An improved heat exchange system and methodology, and an improved material treatment system and methodology, based on that heat exchange system, for providing improved pasteurized and sterilized packaged food products is disclosed. Improved pasteurized and sterilized packaged food products produced thereby are also disclosed.

Abstract translation: 公开了一种改进的热交换系统和方法，以及基于该热交换系统的改进的材料处理系统和方法，用于提供改进的巴氏灭菌和消毒的包装食品。 还公开了由此生产的改进的巴氏消毒和灭菌的包装食品。

公开(公告)号：US6090425A

公开(公告)日：2000-07-18

申请号：US805060

申请日：1997-02-24

Applicant: Mohammad H. Samimi

Inventor： Mohammad H. Samimi

IPC: A23B5/005 ,  A23L3/02 ,  A23L15/00 ,  B65B55/00 ,  A23B5/00 ,  A23L1/32

CPC classification number: A23L3/02 ,  A23B5/0055 ,  A23B5/0057 ,  A23L15/00

Abstract: A process for producing pasteurized liquid egg product utilizing a vat or tank for holding raw egg product. The raw egg product is preheated as rapidly as possible to a temperature of about 140.degree. F. and then, without holding the temperature at a constant level, the preheated raw egg is transferred to a suitable package. The package containing the preheated raw egg product is then sealed and heated and maintained at a suitable temperature in order to pasteurize the liquid raw egg products in the packages. The heated containers and pasteurized liquid egg product are then cooled rapidly to a refrigeration temperature to further inhibit germination of any remaining bacterial spores. The containers are then stored in refrigeration conditions for distribution and use. In another embodiment, an egg product package is preheated to a temperature between 71.1.degree. C. and 55.degree. C. and then hot filled with a egg product treated to about the same temperatures as the package. The hot filled package is then sealed and allowed to stand for about 30 seconds and then it is rapidly cooled to at least about 5.degree. C. in a cooling time period of about 5 mintues.

Abstract translation: 一种利用大桶或罐来生产生蛋产品的巴氏灭菌液蛋制品的方法。 生蛋产品尽可能快地预热到约140°F的温度，然后在不保持恒定水平的温度下将预热的生蛋转移到合适的包装中。 然后将包含预热的生蛋产品的包装物密封并加热并保持在合适的温度下，以便将包装中的液体生蛋产品巴氏杀菌。 然后将加热的容器和巴氏消毒液体蛋制品快速冷却至制冷温度，以进一步抑制任何残留的细菌孢子的发芽。 然后将容器储存在用于分配和使用的制冷条件下。 在另一个实施方案中，将蛋制品包装预热至71.1℃至55℃之间的温度，然后用加入与包装相同温度的蛋制品热填充。 然后将热填充的包装件密封并静置约30秒，然后在约5分钟的冷却时间内将其快速冷却至至少约5℃。

公开(公告)号：US5415882A

公开(公告)日：1995-05-16

申请号：US7555

申请日：1993-01-22

Applicant: Aloysius J. Knipper ,  David Reznik

Inventor： Aloysius J. Knipper ,  David Reznik

IPC: A23B5/005 ,  A23B5/01 ,  A23L3/005

CPC classification number: A23B5/0055 ,  A23B5/01 ,  A23L3/005

Abstract: The present invention relates to a method of electroheating and pasteurizing liquid egg and particularly liquid whole egg so as to provide an extended refrigerated shelf life. The method utilizes generally minimum pasteurization parameters coupled with packaging and storage at 40.degree. F. or below.

Abstract translation: 本发明涉及一种使液体蛋特别是液体全蛋的电加热和巴氏灭菌以提供延长的冷藏保质期的方法。 该方法通常在40°F或更低的温度下通过最小的巴氏消毒参数与包装和储存相结合。

公开(公告)号：US5167976A

公开(公告)日：1992-12-01

申请号：US705087

申请日：1991-05-24

Applicant: Stephen T. Papetti

Inventor： Stephen T. Papetti

IPC: A23B5/005 ,  A23L3/22

CPC classification number: A23B5/0057 ,  A23B5/0055 ,  A23L3/22

Abstract: The present invention relates to methods and apparatus for the production of liquid egg having both extended refrigerated shelf life and retained baking functionality. The method involves first pasteurizing liquid egg and then subjecting the pasteurized liquid egg to further treatment.

Abstract translation: 本发明涉及用于生产具有延长的冷藏保存期限和保留烘焙功能的液体鸡蛋的方法和设备。 该方法首先将液体鸡蛋巴氏灭菌，然后使巴氏杀菌液体鸡蛋进一步处理。

公开(公告)号：US5105724A

公开(公告)日：1992-04-21

申请号：US662487

申请日：1991-02-28

Applicant: Kenneth R. Swartzel ,  Hershell R. Ball, Jr.

Inventor： Kenneth R. Swartzel ,  Hershell R. Ball, Jr.

IPC: A23B5/005

CPC classification number: A23B5/0057 ,  A23B5/0055

Abstract: Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream to a predetermined temperature greater than the highest temperature of the egg white product stream; and then (c) recombining the egg yolk product stream and the egg white product stream to form a whole egg product stream, the whole egg product stream having (e.g., equilibrating to) a second predetermined temperature; wherein the total thermal treatment received by the liquid whole egg product during the process is at least sufficient to pasteurize the product. An apparatus useful for carrying out the method of the present invention is also disclosed.

Abstract translation: 公开了一种在连续流中巴氏杀菌液体全蛋制品的方法。 该方法包括以下步骤：（a）提供蛋黄产品流和蛋清产品流; （b）将蛋黄产品流加热到大于蛋白产品流的最高温度的预定温度; 然后（c）重组蛋黄产品流和蛋清产品流以形成整个蛋产品流，整个蛋制品流具有（例如平衡）第二预定温度; 其中在该过程期间由液体全蛋制品接受的总热处理至少足以使产品巴氏杀菌。 还公开了一种用于实施本发明的方法的装置。

公开(公告)号：US5046410A

公开(公告)日：1991-09-10

申请号：US595328

申请日：1990-10-10

Applicant: Yasuhiro Shimizu

Inventor： Yasuhiro Shimizu

IPC: A23B5/005 ,  A23L3/22 ,  A23L3/36

CPC classification number: A23B5/0055 ,  A23L3/22 ,  A23L3/361 ,  Y10T137/4857 ,  Y10T137/6416

Abstract: A liquid heating or cooling circulator in which a liquid such as liquid egg is heated and cooled and flows easily and which is easily cleaned. The circulator includes a casing which holds a number of vertically disposed pipes held between upper and lower holding plates. The interior surface of the pipes is an aluminum alloy for corrosion resistance. A circulating pump and valves circulate the liquid egg or other liquid through the pipes in the casing.

Abstract translation: 液体加热或冷却循环器，其中诸如液体鸡蛋的液体被加热和冷却并容易流动并且容易清洁。 循环器包括保持在上下保持板之间的多个垂直设置的管道的壳体。 管的内表面是用于耐腐蚀的铝合金。 循环泵和阀通过套管中的管道使液体鸡蛋或其他液体循环。