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    HIGH-EFFICACY NATURAL PRESERVATIVES
    1.
    发明公开
    HIGH-EFFICACY NATURAL PRESERVATIVES 审中-公开

    公开(公告)号：US20240334941A1

    公开(公告)日：2024-10-10

    申请号：US18624398

    申请日：2024-04-02

    Applicant: BioVeritas, LLC

    Inventor： Cesar B. Granda ,  Jubo Zhang

    IPC: A21D2/14 ,  A21D15/00 ,  A23L3/3499 ,  C12P7/40

    CPC classification number: A21D2/145 ,  A21D15/00 ,  A23L3/3499 ,  C12P7/40

    Abstract: A method for producing a preservative salt includes feeding a biodegradable feedstock to a mixed consortium of microorganisms or microbiomes to produce a fermentation effluent comprising a carboxylic acid mixture; recovering the carboxylic acid mixture from the fermentation effluent; separating an acetic acid and propionic acid fraction from the carboxylic acid mixture; and reacting the acetic acid and the propionic acid fraction with a base to produce the preservative salt comprising an acetic acid and propionic acid salt. The carboxylic acids have greater than 80% bio-based carbon content.

    Process for the production of a soft bakery product storable at room temperature
    3.
    发明授权
    Process for the production of a soft bakery product storable at room temperature 有权

    公开(公告)号：US11540521B2

    公开(公告)日：2023-01-03

    申请号：US15416231

    申请日：2017-01-26

    Applicant: Barilla G. e R. Fratelli S.p.A

    Inventor： Roberto Buttini ,  Corrado Ferrari ,  Giancarlo Riboldi

    IPC: A21D15/00 ,  A21D2/14 ,  A23L3/349

    Abstract: A process for the production of a soft bakery product with a moisture content of at least 11%, which can be stored at room temperature for at least two months, while keeping its softness characteristics substantially unchanged is disclosed. The process includes the steps of: a) providing a semi-finished product obtained from a flour-based leavened dough; b) baking the semi-finished product in an oven, obtaining a bakery product having a moisture content of between 10% and 35% by weight; and c) injecting water or a hydroalcoholic solution into the product, in an amount such as to bring about an increase of at least 10% of the moisture content of the bakery product.

    METHOD FOR EXTENDING MOLD-FREE SHELF LIFE AND IMPROVING FLAVOR CHARACTERISTICS OF BAKED GOODS
    6.
    发明申请
    METHOD FOR EXTENDING MOLD-FREE SHELF LIFE AND IMPROVING FLAVOR CHARACTERISTICS OF BAKED GOODS 有权
    增加无模式寿命的方法和提高烘焙食品的香味特性

    公开(公告)号：US20120156326A1

    公开(公告)日：2012-06-21

    申请号：US12864956

    申请日：2009-01-28

    Applicant: Johannes van Eijk ,  Clifford Caron ,  J. Kevin Kraus

    Inventor： Johannes van Eijk ,  Clifford Caron ,  J. Kevin Kraus

    IPC: A21D15/00 ,  A23L3/3463 ,  B65B25/00 ,  A21D8/04

    CPC classification number: A23L3/3463 ,  A21D8/047 ,  A21D15/08 ,  B65B25/18

    Abstract: The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking and cooling before packaging the baked good in closed bags and storing the packaged baked goods at ambient temperature. This method can be used for all kinds of baked goods including breads, rolls, bagels, pizza crusts, wheat flour tortillas, croissants, cakes, muffins, donuts and pita breads. This method can also be used to produce baked goods containing live probiotic yeast (Saccharomyces cerevisiae var. boulardii ).

    Abstract translation: 本发明提供了一种新颖的方法，用于在将烘焙食品包装在封闭袋中之前，通过在焙烤和冷却之后将烘焙食品的表面上的活酵母施用于烘焙食品的表面上，并且将包装的焙烤 商品在环境温度。 该方法可用于各种烘焙食品，包括面包，卷，百吉饼，比萨饼皮，小麦粉玉米饼，羊角面包，蛋糕，松饼，甜甜圈和皮塔饼面包。 该方法也可用于生产含有活的益生菌酵母（酿酒酵母变种boulardii）的烘焙食品。

    Ready-to-assemble, ready-to-eat packaged pizza
    9.
    发明授权
    Ready-to-assemble, ready-to-eat packaged pizza 失效
    即食组合，即食包装比萨饼

    公开(公告)号：US6083550A

    公开(公告)日：2000-07-04

    申请号：US26275

    申请日：1998-02-19

    Applicant: Stuart A. Cochran ,  Steven J. Goll ,  Howard C. Lippincott ,  Gary A. Winkler

    Inventor： Stuart A. Cochran ,  Steven J. Goll ,  Howard C. Lippincott ,  Gary A. Winkler

    IPC: A21D13/08 ,  A21D13/00 ,  A21D15/00 ,  A23L35/00

    CPC classification number: A21D13/007 ,  A21D15/00

    Abstract: A baked pizza crust is provided having a water activity in the range of about 0.6-0.85, the baked crust being suitable for use in a refrigerated, ready-to-eat pizza kit. Also provided is a kit for preparing ready-to-eat pizza, the kit including pizza crust, pizza sauce and one or a plurality of pizza toppings which are hermetically sealed from the external atmosphere in a package having a base tray and a top fitted and sealed to said base tray. Preferably, each food item is in a separate compartment sealed from the other food items to substantially retard or prevent flavor, moisture and microbial migration from one food item to another.

    Abstract translation: 提供烘烤的比萨饼地皮，其水分活度在约0.6-0.85的范围内，所述烤皮适用于冷藏的即食比萨饼包。 还提供了用于制备即食比萨饼的工具包，该工具包包括比萨饼皮，比萨酱和一个或多个披萨浇头，其在具有基托和顶部装配的包装中与外部气氛密封， 密封到所述基盘。 优选地，每个食品在与其他食品密封的独立隔室中，以基本上延迟或防止从一个食品到另一个食品的风味，水分和微生物迁移。

    Mold inhibitors
    10.
    发明授权
    Mold inhibitors 失效
    霉菌抑制剂

    公开(公告)号：US5858447A

    公开(公告)日：1999-01-12

    申请号：US725006

    申请日：1996-10-01

    Applicant: Dale F. Kuhn

    Inventor： Dale F. Kuhn

    IPC: A21D2/14 ,  A21D2/24 ,  A21D13/00 ,  A21D15/00 ,  A23C7/04 ,  A23C19/068 ,  A23C19/072 ,  A23C19/10 ,  A23L1/164 ,  A23L3/3508 ,  A23L3/3526 ,  A23L3/34

    CPC classification number: A21D2/24 ,  A21D13/0067 ,  A21D15/00 ,  A21D2/14 ,  A21D2/145 ,  A23C19/0684 ,  A23C19/072 ,  A23C19/10 ,  A23C7/04 ,  A23L3/3508 ,  A23L3/3526 ,  A23L7/117

    Abstract: The invention relates to novel mold growth inhibiting products for various foodstuffs, and a method of making and using the same. The mold growth inhibiting product is generally a mixture of various compounds, including: a first compound selected from the group consisting of azodicarbonamide or potassium bromate, a second compound selected from the group consisting of benzoic acid, sodium benzoate, calcium benzoate, potassium benzoate, paraben, acetic acid, lactic acid, fumaric acid, citric acid, potassium sorbate, sodium sorbate, calcium sorbate, sorbic acid, calcium propionate, potassium propionate, sodium propionate, propionic acid or mixtures thereof. In a second embodiment of the invention, a third compound is added which lowers the decomposition temperature of the azodicarbonamide. In a fifth embodiment of the invention, the mold growth inhibiting product is prepared by placing a layer of azodicarbonamide on a substrate means and then covering said layer with a gas permeable separator means. The second compound is then added on top of the separator and then the combination is heated to form the final product. In a seventh embodiment, the second compound is mixed with a gaseous mixture to yield a mold inhibitor product having little or no off-flavor, off-texture, off-color or off-odor. All embodiments of this invention are added to the foodstuff in the same or greater percentages of current day mold inhibitors, yet the resultant foodstuff has no off-flavor, taste or color which is normally imparted by current day mold inhibitors.

    Abstract translation: 本发明涉及用于各种食品的新型模具生长抑制产品及其制造和使用方法。 霉菌生长抑制产物通常是各种化合物的混合物，包括：选自偶氮二甲酰胺或溴酸钾的第一种化合物，选自苯甲酸，苯甲酸钠，苯甲酸钙，苯甲酸钾， 对羟基苯甲酸酯，乙酸，乳酸，富马酸，柠檬酸，山梨酸钾，山梨酸钙，山梨酸钙，山梨酸，丙酸钙，丙酸钾，丙酸钠，丙酸或其混合物。 在本发明的第二个实施方案中，添加了降低偶氮二甲酰胺的分解温度的第三种化合物。 在本发明的第五个实施方案中，通过将一层偶氮二酰胺放置在基底装置上，然后用透气分离装置覆盖所述层来制备模具生长抑制产物。 然后将第二化合物加入到分离器的顶部，然后将组合物加热以形成最终产物。 在第七实施方案中，将第二化合物与气体混合物混合，得到几乎没有或没有异味，脱离质地，脱色或无异味的霉菌抑制剂产物。 本发明的所有实施方案以相同或更高百分比的当前日霉菌抑制剂添加到食品中，但所得食品不具有通常由当前日霉菌抑制剂赋予的异味，味道或颜色。

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