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    Method for treating meat products with carbon monoxide
    1.
    发明授权
    Method for treating meat products with carbon monoxide 有权

    公开(公告)号：US09445620B2

    公开(公告)日：2016-09-20

    申请号：US11502841

    申请日：2006-08-11

    Applicant: Eldon Roth

    Inventor： Eldon Roth

    IPC: A23L1/31 ,  A23L1/318 ,  A23B4/14 ,  A23B4/18 ,  A23B4/20 ,  A23B4/28 ,  A23L1/272 ,  A23L1/317

    CPC classification number: A23L5/41 ,  A23B4/14 ,  A23B4/18 ,  A23B4/20 ,  A23B4/28 ,  A23L13/60 ,  A23L13/67 ,  A23L13/70 ,  A23L13/76

    Abstract: Carbon monoxide is injected into the interior of the meat product along with one or more pH modifying materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout the treated volume of the meat product. This desired saturation level may vary depending upon the nature of the meat product being treated, however, the saturation level will generally remain at less than 100% or complete saturation for most meat products. The pH modifying material is injected into the interior of the meat product either simultaneously with the carbon monoxide, or as a pre-treatment before application of carbon monoxide, or as a post-treatment after the application of carbon monoxide.

    NATURAL COLOUR REACTIVATING AGENT FOR TUNA AND METHOD FOR THE PRODUCTION THEREOF
    3.
    发明申请
    NATURAL COLOUR REACTIVATING AGENT FOR TUNA AND METHOD FOR THE PRODUCTION THEREOF 审中-公开
    TUNA的自然颜色反应剂及其生产方法

    公开(公告)号：US20130287911A1

    公开(公告)日：2013-10-31

    申请号：US13977412

    申请日：2011-12-30

    Applicant: Ángel Samper Villaescusa

    Inventor： Ángel Samper Villaescusa

    IPC: A23L1/272

    CPC classification number: A23L5/41 ,  A23B4/20 ,  A23L3/3472 ,  A23L5/43 ,  A23L17/00 ,  A23V2002/00 ,  A23V2200/048 ,  A23V2250/21

    Abstract: This invention refers to a re-activant of the colour of tuna formed by mixing various components and water, designed to recover the natural colour of packed tuna. It likewise includes the procedure by which the product is obtained, which is composed of a powder mixture to be mixed with water in a proportion of 4 Kg. of mixture for every 50 litres of water, using proportional measures to obtain different amounts, being characterised by the fact that the composition of the powder mixture includes a mixture of various plant extracts.

    Abstract translation: 本发明涉及通过混合各种组分和水而形成的金枪鱼的颜色的再活化剂，其被设计用于恢复包装的金枪鱼的天然色泽。 它同样包括获得产品的方法，该方法由以4Kg比例与水混合的粉末混合物组成。 的混合物，每50升的水，使用比例措施获得不同的量，其特征在于粉末混合物的组成包括各种植物提取物的混合物。

    FRUIT MARKING PROCEDURE
    4.
    发明申请
    FRUIT MARKING PROCEDURE 审中-公开
    水果标记程序

    公开(公告)号：US20130224352A1

    公开(公告)日：2013-08-29

    申请号：US13881888

    申请日：2011-10-05

    Applicant: Rafael Ibanez Puchades ,  Abel Puche Roig ,  Jaime Sanfelix Palau ,  Carlos Martinez Palop

    Inventor： Rafael Ibanez Puchades ,  Abel Puche Roig ,  Jaime Sanfelix Palau ,  Carlos Martinez Palop

    IPC: A23L1/272

    CPC classification number: A23L5/41 ,  A23L5/42 ,  A23N15/06 ,  B41M5/24

    Abstract: A method of marking fruits includes an incision in a fruit piece surface with a laser beam and the deposition in the superficial incision of a contrast agent comprising salts or oxides of iron or copper at a concentration between 0.001% and 1% of the total weight. The salts or oxides are capable of reacting with any of the phenolic and/or polyphenolic compounds present in the superficial tissues of the fruit. This contrast agent may also include other additives: acidity regulators, emulsifiers, antioxidants and complexing.

    Abstract translation: 标记水果的方法包括在具有激光束的水果片表面中的切口，并且沉积在浓度为总重量的0.001％至1％之间的含有铁或铜的盐或氧化物的造影剂的浅层切割中。 盐或氧化物能够与存在于水果的表面组织中的任何酚类和/或多酚化合物反应。 该造影剂还可以包括其它添加剂：酸度调节剂，乳化剂，抗氧化剂和络合剂。

    FRUIT-JUICE-CONTAINING BLACK TEA BEVERAGE PACKED IN A CONTAINER AND METHOD FOR PRODUCING SAME
    6.
    发明申请
    FRUIT-JUICE-CONTAINING BLACK TEA BEVERAGE PACKED IN A CONTAINER AND METHOD FOR PRODUCING SAME 有权
    包含在容器中的含有果汁的黑茶饮料及其生产方法

    公开(公告)号：US20120294995A1

    公开(公告)日：2012-11-22

    申请号：US13575230

    申请日：2010-12-22

    Applicant: Toyo Imbe ,  Keisuke Numata ,  Yu Kanda ,  Kinya Kodera

    Inventor： Toyo Imbe ,  Keisuke Numata ,  Yu Kanda ,  Kinya Kodera

    IPC: A23F3/14 ,  A23L2/02 ,  A23L1/272

    CPC classification number: A23L2/02 ,  A23F3/163 ,  A23V2002/00 ,  A23V2250/214

    Abstract: Disclosed is a new fruit-juice-containing black tea beverage that, without performing enzyme treatment such as tannase treatment, and moreover even if a large quantity of fruit juice is added, can suppress time degradation. The fruit-juice-containing black tea beverage packed in a container containing 10-90 mass % of fruit juice is characterized by containing 10-24 ppm of theogallin, and by the ratio (theogallin/K) of contained theogallin to contained potassium being 0.015-0.100.

    Abstract translation: 公开了一种新的含果汁的红茶饮料，其不进行诸如鞣酸酶处理的酶处理，并且即使加入大量果汁也可以抑制时间降解。 装满含有10-90质量％果汁的容器中含有果汁的红茶饮料的特征在于含有10-24ppm的谷氨酸，并且所含的含有γ-谷氨酸的含量与所含的钾的比例（gogin / K）为0.015 -0.100。

    Removal Of Reaction Byproducts And Impurities From Caramel Color And A Shelf Stable Caramel Color Concentrate
    7.
    发明申请
    Removal Of Reaction Byproducts And Impurities From Caramel Color And A Shelf Stable Caramel Color Concentrate 审中-公开
    从焦糖色和一个稳定的焦糖色素浓缩物中除去反应副产物和杂质

    公开(公告)号：US20110244102A1

    公开(公告)日：2011-10-06

    申请号：US13053307

    申请日：2011-03-22

    Applicant: Setlur Ranganna Ramaswamy ,  Charles Walberg

    Inventor： Setlur Ranganna Ramaswamy ,  Charles Walberg

    IPC: A23L1/272 ,  A23L1/48

    CPC classification number: A23G3/32 ,  A23L2/58 ,  A23L5/23 ,  A23L5/42

    Abstract: Caramel color concentrates are prepared by subjecting a solution of caramel color to ultrafiltration through a semi-permeable membrane having a Molecular Weight Cut Off (MWCA) of no greater than 3000 Daltons to retain caramel solids, but remove 4 MeI and other salts. After ultrafiltration, the retentate is subjected to an acidifying step to convert remaining impurities into salts which are then removed. A shelf stable concentrate is obtained having color bodies with a wide range of molecular weight.

    Abstract translation: 通过使焦糖色素溶液通过具有不超过3000道尔顿的分子量切断（MWCA）的半透膜进行超滤，以保留焦糖固体，但除去4MeI和其它盐，制备焦糖色浓缩物。 超滤后，将残留物进行酸化步骤，将剩余的杂质转化成盐，然后除去。 获得了具有宽范围分子量的着色体的搁板稳定的浓缩物。

    Color-changing cereal and method
    8.
    发明授权
    Color-changing cereal and method 有权
    变色谷物和方法

    公开(公告)号：US07648722B2

    公开(公告)日：2010-01-19

    申请号：US11274655

    申请日：2005-11-15

    Applicant: Joseph R. Farinella ,  Justin A. French

    Inventor： Joseph R. Farinella ,  Justin A. French

    IPC: A23L1/10 ,  A23L1/272

    CPC classification number: A23L5/42 ,  A23L7/122 ,  A23P20/10

    Abstract: A ready-to-eat cereal that is capable of changing color upon immersion into an aqueous medium such as milk. The cereal base has a non-dispersible first color. The cereal base has a coating comprising cornstarch, powdered sugar, and optionally food coloring. The coating is of a second color different from the first color and is in a quantity sufficient to obscure the first color. Preferably, glycerine is used to adhere the coating to the cereal base.Two methods of making the ready-to-eat cereal of the invention are also provided.

    Abstract translation: 一种即食谷物，能够在浸入含水介质如牛奶时变色。 谷物基质具有不分散的第一种颜色。 谷物基质具有包含玉米淀粉，糖粉和任选的食用色素的涂层。 涂层具有与第一颜色不同的第二颜色，并且其量足以使第一颜色模糊。 优选地，使用甘油将涂层粘附到谷物基料上。 还提供了制备本发明的即食谷物的两种方法。

    PROCESS FOR MAKING WHEY PROTEINS HAVING IMPROVED THERMAL STABILITY IN BEVERAGE APPLICATIONS AT NEUTRAL pH
    10.
    发明申请
    PROCESS FOR MAKING WHEY PROTEINS HAVING IMPROVED THERMAL STABILITY IN BEVERAGE APPLICATIONS AT NEUTRAL pH 失效
    在中性pH值下，在饮食应用中制备具有改善的热稳定性的蛋白质的方法

    公开(公告)号：US20090074918A1

    公开(公告)日：2009-03-19

    申请号：US12212995

    申请日：2008-09-18

    Applicant: E. Allen Foegeding ,  Bongkosh Vardhanabhuti ,  Paige Luck

    Inventor： E. Allen Foegeding ,  Bongkosh Vardhanabhuti ,  Paige Luck

    IPC: A23C21/10 ,  A23C21/00 ,  A23L1/272 ,  A23L1/05 ,  A23L1/304 ,  A23L1/302

    CPC classification number: A23J3/08 ,  A23L2/66 ,  A23V2002/00 ,  A23V2250/54252

    Abstract: The present invention is directed to a method for producing a thermal stable whey protein beverage comprising: (a) providing an aqueous solution of at least 2% (w/w) whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt at a neutral pH; and then (e) heating the aqueous solution of whey protein to produce a thermal stable whey protein beverage The present invention is further directed to a method for producing a thermal stable whey protein beverage under aseptic processing conditions or pasteurization or ultrapasteurization conditions comprising: (a) providing an aqueous solution of at least 2% whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt to produce a thermal stable whey protein beverage. The present invention is also directed to a method for producing a thermal stable whey protein beverage comprising adding at least one anionic polysaccharide. Additionally, the present invention provides thermal stable whey protein beverages made by the methods provided herein.

    Abstract translation: 本发明涉及一种制备热稳定乳清蛋白饮料的方法，其包括：（a）提供至少2％（w / w）乳清蛋白的水溶液并具有中性pH; 然后（b）加热乳清蛋白水溶液; 然后（c）冷却乳清蛋白水溶液; 然后（d）在中性pH下加入至少一种矿物盐; 然后（e）加热乳清蛋白水溶液以产生热稳定的乳清蛋白饮料本发明还涉及一种在无菌加工条件或巴氏杀菌或超低温灭菌条件下制备热稳定乳清蛋白饮料的方法，包括：（a ）提供至少2％乳清蛋白的水溶液并具有中性pH; 然后（b）加热乳清蛋白水溶液; 然后（c）冷却乳清蛋白水溶液; 然后（d）加入至少一种矿物盐以产生热稳定的乳清蛋白饮料。 本发明还涉及一种制备热稳定性乳清蛋白饮料的方法，包括加入至少一种阴离子多糖。 此外，本发明提供了通过本文提供的方法制备的热稳定的乳清蛋白饮料。

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