知搜-全球专利检索

  1. Login
  2. Sign Up

Search Results

40 records (took 0.021 seconds)

    Method for treating liquid egg whites
    1.
    发明申请
    Method for treating liquid egg whites 有权
    液体蛋白的处理方法

    公开(公告)号：US20030219525A1

    公开(公告)日：2003-11-27

    申请号：US10154402

    申请日：2002-05-23

    Applicant: Cargill, Incorporated

    Inventor： Scott A. Woodward ,  Julie C. Cotton ,  Donald R. Roberts ,  Nathan Rikansmud ,  Timothy Joseph Sarracco ,  Jeff Taylor

    IPC: A23L001/32

    CPC classification number: A23B5/18 ,  A23B5/12 ,  A23L15/30

    Abstract: The present invention is directed to a method of treating liquid egg white while not decreasing egg white functionality or causing difficulties in processing of the egg whites, such as gelation. In accordance with the invention, egg whites are blended with an amount of hydroxide solution which is effective for raising egg white pH to at least about 8.2.

    Abstract translation: 本发明涉及一种处理液体蛋白而不降低蛋清功能或引起蛋清加工困难（如凝胶化）的方法。 根据本发明，蛋清与一定量的氢氧化物溶液混合，其对于将蛋清pH提高至至少约8.2有效。

    Pasteurized eggs
    2.
    发明申请
    Pasteurized eggs 有权
    巴氏灭菌鸡蛋

    公开(公告)号：US20020090429A1

    公开(公告)日：2002-07-11

    申请号：US10084444

    申请日：2002-02-28

    Inventor： L. John Davidson ,  Myron A. Wagner

    IPC: A23B005/00

    CPC classification number: A23B5/18 ,  A23B5/0052 ,  A23B5/10 ,  A23B5/12 ,  A23B5/14 ,  A23L15/00 ,  A23L15/30

    Abstract: There is provided a process for pasteurizing in shell chicken eggs (2) carried in stacks (1) by placing the eggs in a heated fluid bath (4) having a temperature of between about 128 to 145 degrees F., allowing the eggs to dwell in the heated fluid bath until there is a log reduction of at least 4.6 of any Salmonella bacteria within the eggs, removing the eggs from the heated liquid bath and into a gaseous atmosphere (26), and contacting the eggs with an antibacterial fluid (28) containing an antibacterial agent. Preferably, the eggs are thereafter contacted with a sealant such as wax. In the gaseous atmosphere the eggs further pasteurize to at least a 5 logs reduction of the bacteria by way of residual heat in the eggs. During cooling in the gaseous atmosphere, the eggs suck the antibacterial fluid into the eggs between the inside of the shells and the membranes and provide antibacterial barriers in the eggs.

    Abstract translation: 提供了一种通过将蛋放置在温度在约128至145华氏度的加热流体浴（4）中的层叠（1）中携带的壳鸡蛋（2）中进行巴氏消毒的方法，允许蛋停留 在加热的液体浴中，直到鸡蛋内任何沙门氏菌细菌至少有4.6的对数减少，将鸡蛋从加热的液体浴中移出并进入气态气氛（26），并使蛋与抗菌液接触（28 ）含有抗菌剂。 优选地，蛋之后与诸如蜡的密封剂接触。 在气态气氛中，蛋通过鸡蛋中的残余热量进一步巴氏杀菌至少5天的细菌减少。 在气体气氛冷却期间，鸡蛋将抗菌流体吸收到壳内部和蛋壳之间的蛋中，并在鸡蛋中提供抗菌屏障。

    Methods of improving shelf life of eggs
    3.
    发明申请
    Methods of improving shelf life of eggs 审中-公开
    提高鸡蛋保质期的方法

    公开(公告)号：US20020041921A1

    公开(公告)日：2002-04-11

    申请号：US09954462

    申请日：2001-09-14

    Inventor： L. John Davidson ,  Myron A. Wagner

    IPC: A23B005/00

    CPC classification number: A23B5/14 ,  A23B5/0052 ,  A23B5/10 ,  A23B5/12 ,  A23L15/00 ,  A23L15/30

    Abstract: A method of extending the safe shelf life of shell eggs is taught. Eggs are pasteurized by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128null F. to 138.5null F. That temperature is preferably maintained and controlled for times within parameter line A and parameter line B of FIG. 1 and sufficient that any Salmonella species present in the yolk is sufficiently reduced but insufficient that an albumen functionality of the egg measured in Haugh units is unacceptably affected. The pasteurized eggs are further processed to extend the shelf life of the eggs, and to substantially reduce re-contamination of the eggs. Eggs entering the pasteurization process are initially treated with an anti-bacterial agent. The bath itself is fortified with an anti-bacterial agent of food quality and periodically fortified. Processed eggs are treated with an anti-bacterial agent, and sealed. The sealant material provides a barrier substantially eliminating re-contamination. A safe egg is provided having a shelf life of 6 months or more.

    Abstract translation: 教授了延长壳蛋安全保质期的方法。 鸡蛋通过加热鸡蛋进行巴氏杀菌，直到卵的蛋黄的中心部分处于128°F至138.5°F之间的温度。该温度优选地保持并控制在图1的参数线A和参数线B内的时间。 1，并且足够的是，存在于蛋黄中的任何沙门氏菌物质被充分地减少，但不足以使得在Haugh单位中测量的蛋的蛋白质功能受到不可接受的影响。 进一步处理巴氏灭菌的鸡蛋以延长鸡蛋的保存期限，并大大减少鸡蛋的再污染。 最初用抗菌剂处理进入巴氏消毒过程的鸡蛋。 洗澡本身具有抗菌剂的食品质量，并定期强化。 加工的鸡蛋用抗菌剂处理，并密封。 密封剂材料提供了基本上消除再污染的屏障。 提供保质期6个月以上的安全蛋。

    Reserved liquid eggs and method of preparation
    4.
    发明授权
    Reserved liquid eggs and method of preparation 失效
    保留液蛋及其制备方法

    公开(公告)号：US4524083A

    公开(公告)日：1985-06-18

    申请号：US489984

    申请日：1983-04-29

    Applicant: Roger Liot

    Inventor： Roger Liot

    IPC: A23B5/00 ,  A23B5/025 ,  A23B5/08 ,  A23B5/12 ,  A23L1/32

    CPC classification number: A23B5/00 ,  A23B5/025 ,  A23B5/12

    Abstract: A salted- or sugared-raw egg mixture capable of prolonged shelf life comprises whole or separated egg substantially devoid of sufficient oxygen whereby there is avoided recognizable spoilage or deterioration that would result in any noticeable change in appearance that could otherwise occur during a prolonged period under conditions of room temperature. The mixture comprises an uncooked mixture of egg and either salt or sugar, which mixture has an osmotic pressure of at least 20 atm and has not more than 3 ppm oxygen.

    Abstract translation: 能够延长保质期的盐化或加糖生蛋混合物包括完全或分离的鸡蛋，其基本上没有足够的氧气，由此避免了可识别的腐败或劣化，这将导致外部任何明显的变化，否则可能在长时间内发生 室温条件。 混合物包括鸡蛋和盐或糖的未煮熟混合物，该混合物具有至少20个大气压的渗透压并且具有不超过3ppm的氧气。

    Pasteurized eggs
    7.
    发明授权
    Pasteurized eggs 有权
    巴氏灭菌鸡蛋

    公开(公告)号：US06692784B2

    公开(公告)日：2004-02-17

    申请号：US10084444

    申请日：2002-02-28

    Applicant: L. John Davidson

    Inventor： L. John Davidson

    IPC: A23L132

    CPC classification number: A23B5/18 ,  A23B5/0052 ,  A23B5/10 ,  A23B5/12 ,  A23B5/14 ,  A23L15/00 ,  A23L15/30

    Abstract: There is provided a process for pasteurizing in shell chicken eggs (2) carried in stacks (1) by placing the eggs in a heated fluid bath (4) having a temperature of between about 128 to 145 degrees F., allowing the eggs to dwell in the heated fluid bath until there is a log reduction of at least 4.6 of any Salmonella bacteria within the eggs, removing the eggs from the heated liquid bath and into a gaseous atmosphere (26), and contacting the eggs with an antibacterial fluid (28) containing an antibacterial agent. Preferably, the eggs are thereafter contacted with a sealant such as wax. In the gaseous atmosphere the eggs further pasteurize to at least a 5 logs reduction of the bacteria by way of residual heat in the eggs. During cooling in the gaseous atmosphere, the eggs suck the antibacterial fluid into the eggs between the inside of the shells and the membranes and provide antibacterial barriers in the eggs.

    Abstract translation: 提供了一种通过将蛋放置在温度在约128至145华氏度的加热流体浴（4）中的层叠（1）中携带的壳鸡蛋（2）中进行巴氏消毒的方法，允许蛋停留 在加热的液体浴中，直到鸡蛋内任何沙门氏菌细菌至少有4.6的对数减少，将鸡蛋从加热的液体浴中移出并进入气态气氛（26），并使蛋与抗菌液接触（28 ）含有抗菌剂。 优选地，蛋之后与诸如蜡的密封剂接触。 在气态气氛中，蛋通过鸡蛋中的残余热量进一步巴氏杀菌至少5天的细菌减少。 在气体气氛冷却期间，鸡蛋将抗菌流体吸收到壳内部和蛋壳之间的蛋中，并在鸡蛋中提供抗菌屏障。

    Improvements in pasteurized eggs
    8.
    发明申请
    Improvements in pasteurized eggs 审中-公开
    巴氏消毒鸡蛋的改良

    公开(公告)号：US20040009271A1

    公开(公告)日：2004-01-15

    申请号：US10618397

    申请日：2003-07-10

    Inventor： L. John Davidson ,  Myron A. Wagner

    IPC: A23B005/00

    CPC classification number: A23B5/18 ,  A23B5/0052 ,  A23B5/10 ,  A23B5/12 ,  A23B5/14 ,  A23L15/00 ,  A23L15/30

    Abstract: There is provided a process for pasteurizing in shell chicken eggs (2) carried in stacks (1) by placing the eggs in a heated fluid bath (4) having a temperature of between about 128 to 145 degrees F., allowing the eggs to dwell in the heated fluid bath until there is a log reduction of at least 4.6 of any Salmonella bacteria within the eggs, removing the eggs from the heated liquid bath and into a gaseous atmosphere (26), and contacting the eggs with an antibacterial fluid (28) containing an antibacterial agent. Preferably, the eggs are thereafter contacted with a sealant such as wax. In the gaseous atmosphere the eggs further pasteurize to at least a 5 logs reduction of the bacteria by way of residual heat in the eggs. During cooling in the gaseous atmosphere, the eggs suck the antibacterial fluid into the eggs between the inside of the shells and the membranes and provide antibacterial barriers in the eggs.

    Abstract translation: 提供了一种通过将蛋放置在温度在约128至145华氏度的加热流体浴（4）中的层叠（1）中携带的壳鸡蛋（2）中进行巴氏消毒的方法，允许蛋停留 在加热的液体浴中，直到鸡蛋内任何沙门氏菌细菌至少有4.6的对数减少，将鸡蛋从加热的液体浴中移出并进入气态气氛（26），并使蛋与抗菌液接触（28 ）含有抗菌剂。 优选地，蛋之后与诸如蜡的密封剂接触。 在气态气氛中，蛋通过鸡蛋中的残余热量进一步巴氏杀菌至少5天的细菌减少。 在气体气氛冷却期间，鸡蛋将抗菌流体吸收到壳内部和蛋壳之间的蛋中，并在鸡蛋中提供抗菌屏障。

Patent Agency Ranking