| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 61 | TREATMENT OF ANIMAL CARCASSES | US15348931 | 2016-11-10 | US20170094985A1 | 2017-04-06 | Timothy A. GUTZMANN; Brian J. ANDERSON; Pamela J. REED; Bruce R. CORDS; Lawrence A. GRAB; Edward H. RICHARDSON |
| Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C2-C4 peroxycarboxylic acid and a C8-C12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C2-C4 peroxycarboxylic acids and one or more C8-C12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid. | ||||||
| 62 | Treatment of animal carcasses | US13215124 | 2011-08-22 | US09560874B2 | 2017-02-07 | Timothy A. Gutzmann; Brian J. Anderson; Pamela J. Reed; Bruce R. Cords; Lawrence A. Grab; Edward H. Richardson |
| Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C2-C4 peroxycarboxylic acid and a C8-C12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C2-C4 peroxycarboxylic acids and one or more C8-C12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid. | ||||||
| 63 | Snack of Animal Origin and Production Method | US14812561 | 2015-07-29 | US20160331001A1 | 2016-11-17 | Arturo Carlos Gutierrez de Velasco Alvarez; Alejandro Silva Platt; Hector Guerra Fausti |
| A method for preparing a snack item including the steps of providing a raw material of animal origin, reducing the size of the raw material into discrete units, combining the discrete units with additional ingredients to form a mixture, cooling the mixture to a temperature at or below the dew point of the mixture and baking the mixture at a temperature from about 150° C. to 190° C., for about 15 seconds to 90 seconds to form a snack product with a high protein content. | ||||||
| 64 | COMPOSITION FOR IMPROVING FLAVOR OF AND INHIBITING GROWTH OF PATHOGENIC BACTERIA IN POULTRY | US14595298 | 2015-01-13 | US20160198728A1 | 2016-07-14 | Sandra Sandra; Henry Liu |
| An antimicrobial composition, a process of making the composition, and a method of using the composition for attaining a longer shelf life for poultry. The antimicrobial composition comprises buffered vinegar (BV) and lauramide arginine ethyl ester (LAE). | ||||||
| 65 | METHOD FOR CONSERVING FOODSTUFFS INCLUDING FISH | US14403456 | 2013-05-23 | US20150164096A1 | 2015-06-18 | Alain Olivieri; Benoit Ronsin; Christine Nauleau |
| The method of conserving foodstuffs enables foodstuffs including fish in the form of a slab to be conserved. The method includes the following preparation steps: preparing raw fish by adding a water-retaining agent; forming a slab; and sterilizing the foodstuffs. | ||||||
| 66 | Process for Obtaining a Film Comprised of the Incorporation of Naturally-Sourced Antimicrobial Agents in a Polymeric Structure to Develop Packages for Increasing the Shelf Life of Refrigerated Meat, Preferentially Refrigerated Fresh Salmon | US13908570 | 2013-06-03 | US20140154426A1 | 2014-06-05 | Abel GUARDA; Javiera RUBILAR; Maria Jose GALOTTO |
| A process for obtaining a film comprised of the incorporation of naturally-sourced antimicrobial agents in a polymeric structure to develop packages for increasing the shelf life of refrigerated meat, preferentially refrigerated fresh salmon, wherein said process comprises the following steps: a) obtaining microcapsules of a naturally-sourced antimicrobial agent in an enveloping medium, comprising the steps of: a1) producing an aqueous phase dissolving gum arabic (Quimatic) and Tween 20 in distilled water; a2) producing an oily phase through a solution of the naturally-sourced antimicrobial agent with a mixture of thymol and carvacrol; a3) preparing an emulsion incorporating the aqueous phase onto the oily phase; b) incorporating the microcapsules into polymers, previously treating them in order to reduce their surface tension (corona treatment), the microcapsules settling over the film, and letting them dry on a stove at controlled temperature. | ||||||
| 67 | COMPOSITIONS AND METHODS FOR LOWERING COUNTS OF PATHOGENIC MICROORGANISMS IN FOOD PRODUCTS | US13770705 | 2013-02-19 | US20130267603A1 | 2013-10-10 | Richard Hull; Mo Mui Toledo; Romeo Toledo |
| Compositions and methods for lowering counts of pathogenic microorganisms in food products such as ready to eat meat and poultry products are disclosed. In various embodiments, the compositions and methods comprise antimicrobial compositions with one or more essential oils added. | ||||||
| 68 | ANTIMICROBIAL PACKAGING SYSTEM | US13475796 | 2012-05-18 | US20120231130A1 | 2012-09-13 | Phillip W. Blattner; James C. Graves; Gary B. Hersh; David Michael Kalscheur; Steven Joseph Scott; Joaquin L. Urias |
| Implementations of the present invention extend to sanitary systems, methods, and devices configured to package food items with an even coating of an accurate amount of sanitizing agent, such as an antimicrobial agent. In one implementation, an exemplary system comprises a combination of air nozzles, anti-bacterial spray nozzles or spray headers, metering valves, and timers to achieve uniform distribution of an antimicrobial solution into a product package, and subsequently provide a uniform distribution of the antimicrobial solution to the food item. | ||||||
| 69 | Use of cationic preservative in food products | US12183524 | 2008-07-31 | US07862842B2 | 2011-01-04 | Joan Baptista Urgell Beltran; Joan Seguer Bonaventura |
| A novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. The composition optionally comprises auxiliary components and excipients. | ||||||
| 70 | Method and process for the controll of water weight loss in spray chill operations with the subsequent reduction of airborne bacterial load in air utilizing specialized chemistry in an air wash system in protein-based food processing plants | US12457420 | 2009-06-10 | US20100055270A1 | 2010-03-04 | Battle B. Glascock; Robert C. Bullard; James A. Faller |
| It has been discovered that precise control of relative humidity within the Spray Chill rooms of meat processing facilities can help control carcass water weight loss. Through the use of a specially designed air wash system this loss can be controlled. As an additional beneficial effect of this process, it has been proven that a significant reduction of airborne bacteria can be seen through the application of proper air wash sump chemistry through the specialized process. Further to this development, and in combination with the proper sump chemistry humidifying system, continual cleaning of the process air and internal areas of the air handler as well as the filter and fill materials is seen, allowing for a continual cleansing of the system while delivering sanitized air and providing high room humidity for the control of water loss during the carcass chilling operation and the reduction of airborne bacteria in the spray chill room or any meat storage area. | ||||||
| 71 | USE OF CATIONIC PRESERVATIVE IN FOOD PRODUCTS | US12183524 | 2008-07-31 | US20080286427A1 | 2008-11-20 | Joan Baptista URGELL BELTRAN; Joan Seguer Bonaventura |
| This invention relates to a novel use of cationic preservatives and preparations according to this novel use. A cationic preservative derived from lauric acid and arginine, in particular, the ethyl ester of the lauramide of the arginine monohydrochloride, hereafter named LAE, can be used for the protection against the growth of microorganisms. The chemical structure of LAE is described in formula (I). LAE and related compounds are particularly suitable to be used in the preservation of all perishable food products. It is preferred to dissolve the compound directly before use in one of the following preferred solvents of food grade: water, ethanol, propylene glycol, isopropyl alcohol, other glycols, mixtures of glycols and mixtures of glycols and water. If the treatment shall be performed at a specific pH value the use of a corresponding buffer solution may be recommendable. The composition optionally comprises auxiliary components and excipients. Such auxiliary components and excipients can be thickening agents (e.g. xanthan gum, guar gum, modified starches), anti-foam agents (e.g. dimethylpolysiloxane, silicon dioxide), products to obtain the optimal pH value (e.g. phosphates, tartrates, citrates, lactates), colouring agents (e.g. curcumin, tartrazine, erythrosine), and aroma products. It is preferred, that the preservative composition comprises LAE in an amount of from 0.0001% to 1% by weight relative to the whole weight of the preservative composition. It is particularly preferred to use the inventive composition for the preservation of meat products, like for instance meat, poultry products, fish, crustaceans, vegetables, greens, emulsions, sauces, confectionery, bakery, pre-cooked meals, ready-to-serve meals, dairy products, egg-based products, jams, jellies, beverages, juices, wines and beers. | ||||||
| 72 | Method for treating meat products with carbon monoxide | US11502841 | 2006-08-11 | US20060286222A1 | 2006-12-21 | Eldon Roth |
| 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. | ||||||
| 73 | Sanitizing food products with prewash | US10654934 | 2003-09-05 | US20050053703A1 | 2005-03-10 | Liangji Xu; Richard Gaber; Terry Traeder |
| A food product having on its surface at least one substance that reacts with a sanitizing compound to be applied to the food product is sanitized by applying an aqueous prewashing liquid to remove at least a portion of said substance and then applying an aqueous sanitizing liquid that contains ozone, each liquid being sprayed onto all exterior surfaces of the food product from a plurality of directions while moving the food product laterally with respect to the sprays, maintaining contact between said sanitizing liquid and said food product for at least a time effective to maximize wetting of the surface of the food product by the sanitizing liquid, and then removing mechanically at least 75% of the sanitizing liquid from said food product. | ||||||
| 74 | Treatment of animal carcasses | US10370798 | 2003-02-20 | US20030199583A1 | 2003-10-23 | Timothy A. Gutzmann; Brian J. Anderson; Pamela J. Reed; Bruce R. Cords; Lawrence A. Grab; Edward H. Richardson |
| Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C2-C4 peroxycarboxylic acid and a C8-C12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C2-C4 peroxycarboxylic acids and one or more C8-C12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid. | ||||||
| 75 | Treatment of animal carcasses | US419019 | 1999-10-15 | US6103286A | 2000-08-15 | Timothy A. Gutzmann; Brian J. Anderson; Pamela J. Reed; Bruce R. Cords; Lawrence A. Grab; Edward H. Richardson |
| Described is a method of sanitizing animal carcasses using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C.sub.2 -C.sub.4 peroxycarboxylic acid and a C.sub.8 -C.sub.12 peroxycarboxylic acid. Also described is a novel antimicrobial composition adapted for sanitizing animal carcasses containing a mixture of one or more C.sub.2 -C.sub.4 peroxycarboxylic acids and one or more C.sub.8 -C.sub.12 peroxycarboxylic acids and an alpha-hydroxy mono- or dicarboxylic acid. | ||||||
| 76 | Treatment of animal carcasses | US137242 | 1998-08-20 | US6010729A | 2000-01-04 | Timothy A. Gutzmann; Brian J. Anderson; Pamela J. Reed; Bruce R. Cords; Lawrence A. Grab; Edward H. Richardson |
| Described is a method of sanitizing animal carcasses using an antimicrobial composition. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C.sub.2 -C.sub.4 peroxycarboxylic acid and a C.sub.8 -C.sub.12 peroxycarboxylic acid. | ||||||
| 77 | Extending shelf life of cured meats | US15089361 | 1961-11-08 | US3258345A | 1966-06-28 | SCHACK WARREN R; EDWARD TAYLOR ROBERT |
| 78 | Preserved-food product and process | US59363822 | 1922-10-10 | US1679543A | 1928-08-07 | RECTOR THOMAS M |
| 79 | 통겉보리를 이용한 육류숙성방법 및 그 방법으로 숙성된 육류 | KR1020150030794 | 2015-03-05 | KR1020160107699A | 2016-09-19 | 이채환 |
| 본발명은통겉보리를이용한육류숙성방법및 그방법으로숙성된육류에관한것으로, 보다구체적으로는진공포장지내부를통겉보리층, 육류층및 통겉보리층의순으로형성되도록채워서통겉보리가육류를완전히감싸게한 뒤에진공포장하여저온숙성고에서숙성되는왯에이징방법으로육류를숙성시키는통겉보리를이용한육류숙성방법및 그방법으로숙성된육류에관한것이다. | ||||||
| 80 | 고추장 굴비 제조방법 | KR1020150030727 | 2015-03-05 | KR1020160107675A | 2016-09-19 | 전근배 |
| 본발명은참조기를깨끗이세척한후, 천일염으로 4시간동안염장하는단계; 상기염장된참조기를깨끗이세척한후, 2~3개월동안해풍에자연건조하여마른굴비를얻는단계; 함초가루와물을 1:10의중량비로혼합하여함초액을준비한후, 상기함초액을찜기에넣고마른굴비를쪄내는단계; 상기쪄낸마른굴비를자연건조로식힌후, 포로떼어내굴비포를얻는단계; 고추장과양념을 1~5:1의중량비로혼합하여고르게분쇄한후, 20~30분동안끓여서고추장양념을준비하는단계; 상기고추장양념과굴비포를섞어서버무리는단계;를포함하도록제조되는고추장굴비제조방법을제공하기위한것으로, 본발명은색상, 맛, 향등이우수하여소비자의기호도를향상시킬뿐더러장기간보관시굴비의쫄깃한육질을그대로유지하며, 제조공정중 추가되는함초액및 고추장양념의약리효과로인해소비자의건강증진을기대할수 있도록하는매우유용한발명인것이다. | ||||||
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