Поиск патентов

Настройки

Глубина выборки

Укажите год

Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

Подробнее

Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

Подробнее

Форма поиска

Ключевые слова. Может быть несколько по одной на строку

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка

Автор

Ведите корректный номера.

Владелец

Ведите корректный номера.

Классы IPC

Ведите корректный номера.

Классы CPC

Ведите корректный номера.

Начиная с года

Укажите год

Заканчивая годом

Укажите год

Применить Всего найдено 2237. Отображено 100.

16-02-2012 дата публикации

Storage container with sensor device and regrigerator having the same

Номер: US20120036875A1

Автор: Hak Gyun Bae, Kwon Chul Yun, Seok Gin Kang, Young Gwi Park

Принадлежит: SAMSUNG ELECTRONICS CO LTD

A storage container with a sensor device and a refrigerator having the same. A pair of electrode terminals is exposed from the lower surface of a sensor plate installed on the inner surface of the bottom of the storage container, thereby improving reliability in measurement.

Подробнее

Номер записи: 1

06-12-2012 дата публикации

Nopal kimchi

Номер: US20120308713A1

Автор: Jin-Soo Lee

Принадлежит: Individual

The present invention relates to nopal kimchi which is prepared with the addition of nopal and tuna juice which are familiar to Americans or Central and South Americans, thereby facilitating consumption by foreigners due to the alleviation of the spicy taste and smell unique to kimchi and enhancing the health of a person eating the same due to the nutrients contained in nopal and tuna. According to the present invention, the nopal kimchi comprises salted Chinese cabbage, salted nopal, and a kimchi seasoning containing tuna juice. The salted Chinese cabbage is prepared by adding 90-120 parts by weight of sea salt to 600-800 parts by weight of Chinese cabbage and salting the same for 5-7 hours. The salted nopal is prepared by adding 12-18 parts by weight of sea salt to 120-160 parts by weight of nopal, and salting the same for 0.5-1.5 hours. The kimchi seasoning containing tuna juice comprises 120-160 parts by weight of chopped radish, 40-50 parts by weight of Welsh onion, 20-25 parts by weight of chopped garlic, 10-13 parts by weight of chopped ginger, 24-30 parts by weight of chopped undried red pepper, 35-30 parts by weight of cooked rice, 22-25 parts by weight of myeolchi aekjeot (anchovy-based fish sauce), 6-9 parts by weight of saeujeot (salted fermented shrimp), 25-30 parts by weight of powdered hot pepper, 60-70 parts by weight of tuna juice, and 2-5 parts by weight of dried sesame seeds mixed with salt.

Подробнее

Номер записи: 2

28-02-2013 дата публикации

Methods for Sterilizing, Stabilizing and Packaging Harvested Produce

Номер: US20130052314A1

Автор: Karim Nafisi-Movaghar, Loren L. Druz

Принадлежит: Individual

Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.

Подробнее

Номер записи: 3

20-06-2013 дата публикации

METHOD OF TREATING VEGETABLES WITH PRESERVATIVE

Номер: US20130156908A1

Автор: Sakai Isao

Принадлежит: SANKO CHEMICAL INSTITUTE CO., LTD.

After vegetables are immersed in an aqueous solution containing 0.1 to 1.0% by weight of lactic acid, so that putrefactive bacteria are removed from the surface of the vegetables. Thereafter, the vegetables are dried at low temperature thereby preventing putrefactive bacteria from breeding. 1. A method of treating vegetables with preservative , the method comprising:immersing the vegetables in an aqueous solution containing 0.1 to 1.0% by weight of lactic acid; anddrying the vegetables at low temperature to prevent putrefactive bacteria from breeding.2. The method of wherein the lactic acid aqueous solution has temperature of 20 to 35 C claim 1 , the vegetables being dried by air blowing at room temperature of 15 to 35 C after immersion for 10 to 20 minutes.3. The method of wherein sodium biocarbonate is contained at 0.1 to 1% by weight in the lactic acid aqueous solution.4. The method of wherein before the vegetables are immersed in the lactic acid aqueous solution claim 1 , the vegetables are immersed in an aqueous solution containing 0.2 to 1% by weight of one or combination selected from the group consisting of acetic acid claim 1 , malic acid claim 1 , tartaric acid claim 1 , citric acid and phytic acid.5. The method of wherein the vegetables are garlic. This application claims priority to Japanese Patent Application No. 2011-275288 filed Dec. 16, 2011 and Chinese Patent Application No. 201210057425.7 filed Mar. 6, 2012, herein incorporated by reference in their entirety.The present invention relates to a method of treating vegetables with preservative and, in particular, to a method of treating vegetables so that the vegetables may not rot even for a long time storage with reduced bacteria.Conventionally, garlic which contains sterilizing ingredient was considered not to rot and literatures on preservative treatment for garlic were not found. General vegetables were not sterilized before distribution.Bad smell of raw garlic is caused by SO2 produced by ...

Подробнее

Номер записи: 4

18-07-2013 дата публикации

Method of inhibition of enzymatic browning in food using a sulfinic acid compound

Номер: US20130183418A1

Автор: Kurt F. Schulbach, Maurice Rudolph Marshall

Принадлежит: University of Florida Research Foundation Inc

A method of inhibiting enzymatic browning in food involves the contacting of a compound comprising a sulfinic acid with the food. The sulfinic acid comprising compound can be provided from solution, an extract, or in solid form to a food that can lose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added. The compound comprising a sulfinic acid can comprise an alkysulfinic acid, an arylsulfinic acid, an alkylarylsulfinic acid, or an arylalkylsulfinic acid.

Подробнее

Номер записи: 5

08-08-2013 дата публикации

METHOD FOR PRESERVING FRESH CUT LEMON

Номер: US20130202755A1

Автор: Garcia De La Torre Silvia, GONZÁLEZ NAVARRO Carlos Javier, Itoiz Avinzano Reyes, Lopez Insausti Rafael

Принадлежит: Lunacitric, S.A.

The invention relates to a method for preserving fresh cut lemon, comprising at least the following steps: (a) the addition of a covering liquid to the container housing the portions of cut lemon, said liquid combining lemon juice, lime juice, ascorbic acid, citric acid, salt and sodium metabisulphite; (b) the deaeration of the covering liquid; and (c) vacuum packaging. 1. Method for preserving fresh cut lemon characterized in that comprises , at least , the steps of: (a) the addition of a covering liquid to the container housing the portions of cut lemon , said liquid combining lemon juice , lime juice , ascorbic acid , citric acid , salt and sodium metabisulphite; (b) the deaeration of the covering liquid; and (c) vacuum packaging.2. Method according to the characterized in that the covering liquid claim 1 , more specifically claim 1 , comprises: from 65% to 75% of lemon juice; from 25% to 35% of lime juice; from 5% to 0.1% of ascorbic acid; from 5% to 0.1% of citric acid; from 5% to 0.1% of salt; and finally a range of sodium metabisulphite from 1 g/l to 0.7 g/l.3. Method according to the characterized in that the covering liquid is made up by 65% of lemon juice claim 2 , 30% of lime juice claim 2 , 2% of ascorbic acid claim 2 , 1% of citric acid claim 2 , 1% of NaCl and sodium metabisulphite from 1 g/l to 0.7 g/l.4. Method according to characterized in that the deaeration of the covering liquid is carried out by a method selected from: (i) deaeration by oxygen substitution by an inert gas; and (ii) removal of atmosphere by applying vacuum.5. Method according to the characterized in that the deaeration by oxygen substitution by an inert gas is carried out once formulated the covering liquid by injecting helium at pressure which forms a plurality of micro-bubbles that displace to the dissolved oxygen.6. Method according to the characterized in that in the removal of oxygen by applying vacuum it has been used a deaerator consisting of a deposit which also serves as ...

Подробнее

Номер записи: 6

07-11-2013 дата публикации

BENZOIC ACID-ENRICHED PLANT EXTRACTS AND USE THEREOF

Номер: US20130296432A1

Автор: Lu Wenchao, Shi Jingang, SUN Feng

Принадлежит: EPC (Beijing) Natural Products Co., Ltd.

Disclosed herein are benzoic acid-enriched plant extracts and uses thereof Specifically, benzoic acid-enriched plant extracts free of toxic substances and organic solvents and use thereof are disclosed. More specifically, a benzoic acid-enriched lingonberry extract free of toxic substances and organic solvents and its use as a preservative is provided. 1. A benzoic acid-enriched plant extract , which has an increased benzoic acid content in comparison with the benzoic acid content that occurs naturally in the native plant.2. A benzoic acid-enriched plant extract comprising substantially 100% benzoic acid.3. A benzoic acid-enriched plant extract , which has an increased benzoic acid content in comparison with the benzoic acid content that occurs naturally in the native plant , wherein the benzoic acid content is from about 0.5 to about 2 wt. % by weight of the plant extract.4. The benzoic acid-enriched plant extract according to claim 3 , wherein the plant material is selected from berries.5. The benzoic acid-enriched plant extract according to claim 4 , wherein the plant is selected from lingonberry claim 4 , cranberry claim 4 , cloudberry and black crowberry.6. The benzoic acid-enriched plant extract according to claim 3 , wherein the plant extract is free of toxic substance(s) and organic solvent(s).7. A process for preparing a benzoic acid-enriched plant extract according claim 3 , comprising the steps of:1) refluxing juice of a benzoic acid containing fruit, optionally in the presence of additional water;2) optionally cooling the mixture to room temperature;3) centrifuging the mixture to provide a supernatant;4) treating the supernatant with an adsorbent;5) separating the adsorbent from the supernatant;6) washing the adsorbent with a solvent to provide a filtrate; and7) concentrating the filtrate to provide a benzoic acid containing enriched plant extract.8. The process of claim 7 , further comprising the steps:8) distilling the filtrate of step 6) to afford a ...

Подробнее

Номер записи: 7

28-11-2013 дата публикации

ACIDIC VISCOUS LIQUIDS FOR PROCESSING OF PERISHABLE FOODS

Номер: US20130316055A1

Автор: Holt Jason

Принадлежит:

Acidic viscous solutions are described that can be introduced for the processing of perishable food to facilitate providing antimicrobial treatments. The solutions can have a viscosity from about 50 centipoise to about 10,000 centipoise. The solution generally does not add any significant nutritional or flavor contributions to the food product. The acidic viscous solutions can be particularly useful for improving the effectiveness of subsequent hypochlorous acid/hypochlorite or peroxide antimicrobial treatments. 1. An acidic viscous liquid composition comprising an aqueous solvent , a food grade acid , and a food grade thickener having a pH from about 2 to about 6 pH units , wherein the composition has a viscosity from about 50 centipoise to about 10 ,000 centipoise.2. The acidic viscous liquid composition of having no more than about 1 weight percent nutritional carbohydrates.3. The acidic viscous liquid composition of being substantially free of any flavoring or flavor enhancers.4. The acidic viscous liquid composition of having a pH from about 2.6 to about 5 pH units.5. The acidic viscous liquid composition of comprising from about 0.05 weight percent to about 6 weight percent food acid.6. The acidic viscous liquid composition of comprising from about 0.05 weight percent to about 6 weight percent thickener.7. The acidic viscous liquid composition of having a viscosity from about 200 centipoise to about 6000 centipoise.8. The acidic viscous liquid composition of wherein the food grade acid comprises citric acid claim 1 , acetic acid or combinations hereof.9. The acidic viscous liquid composition of wherein the food grade acid comprises malic acid claim 1 , tartaric acid claim 1 , adipic acid claim 1 , fumaric acid claim 1 , succinic acid claim 1 , ascorbic acid claim 1 , lactic acid claim 1 , isoascorbic acid claim 1 , adipic acid claim 1 , sulfuric claim 1 , phosphoric claim 1 , hydrochloric claim 1 , and mixtures thereof.10. The acidic viscous liquid composition ...

Подробнее

Номер записи: 8

12-01-2017 дата публикации

NOVEL LACTOBACILLUS PLANTARUM AND USE THEREOF

Номер: US20170006888A9

Автор: LI Zheng

Принадлежит:

A novel and use thereof are disclosed, which fall within the technical field of microorganisms. The tlj-2014 is deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC Accession No. 9405. With the strain, the lactic acid production rate can be up to 35 g/L/d, and the concentration of lactic acid after 71 hrs of fermentation is up to 95 g/L. The is acid tolerant, survives well at pH 1.80, can degrade the nitrite quickly with a decomposition capability of up to 9.8 mg/h/kg, and is tolerant to 1% bile salt. When the strain is used in production of pickles, the nitrite concentration is less than 5 mg/kg throughout the entire fermentation process, which is far below the content specified in the national standard GB2714-2003. 1Lactobacillus plantarum. A tlj-2014 , which is deposited on Jul. 2 , 2014 in China General Microbiological Culture Collection Center (CGMCC) under CGMCC Accession No. 9405.2Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that with the claim 1 , the lactic acid production rate can be up to 35 g/L/d claim 1 , and the concentration of lactic acid after 71 hrs of fermentation is up to 95 g/L.3Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that the is acid tolerant claim 1 , and survives well at pH 1.80.4Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that the can degrade the nitrite quickly with a decomposition capability of up to 9.8 mg/h/kg.5Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.6Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.7Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.8Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation. This ...

Подробнее

Номер записи: 9

19-01-2017 дата публикации

A SOLUTION FOR EXTENDING SHELF LIFE OF READY-TO-EAT FRESH FRUITS AND/OR VEGETABLES AND AN APPLICATION METHOD THEREOF

Номер: US20170013850A1

Автор: GOKMEN Vural, OZDEMIR KUBRA SULTAN

Принадлежит:

The present invention relates to a solution and an application method thereof for extending shelf life of ready-to-eat fresh fruits and/or vegetables, and characterized by comprising chitosan and ascorbic acid. 1. A solution characterized in that it enables to extend shell life of ready-to-eat fruits and/or vegetables , restricts microbial activity on fruits and/or vegetables due to die fact that is an antimicrobial substance , enables chilosan to dissolve inside the solution by comprising preferably one per cent chitosan in the aqueous solution and increasing the acidic value of the solution , and also prevents enzymatic browning which occurs on fruits and/or vegetables due to oxidation of phenolic substances , and comprises preferably one to five per cent ascorbic acid in the aqueous solution.2. A solution according to claim 1 , characterized in that it comprises ascorbic acid in the ratio of 1% in thereof.3. A solution according to claim 1 , characterized in that it comprises ascorbic acid in the ratio of 5% in thereof.4100. A method for solution use () which enables to extend shelf life of ready-to-eat fresh fruits and/or vegetables; characterized by steps of:{'b': '101', 'preparing the fruits and/or vegetables where the solution will be applied, for solution application ();'}{'b': '102', 'claim-text': [{'b': 102', '103, 'after the immersing process () removing the liquid which remains on the fruits and/or vegetables (); and'}, {'b': '104', 'packaging or storing, the fruits and/or vegetables wherein the liquid remaining on thereof is removed ();'}], 'immersing the fruits and/or vegetables into the chitosan and ascorbic acid solution which is prepared in accordance with their characteristics () for a definite period;'}{'claim-ref': {'@idref': 'CLM-00001', 'claim 1'}, 'and prepared according to .'}5100101. A method () according to claim 4 , characterized in that the step of preparing the fruits and/or vegetables for solution application () comprises steps Of ...

Подробнее

Номер записи: 10

17-04-2014 дата публикации

Antimicrobial Agent

Номер: US20140106040A1

Автор: Dodd Jeff

Принадлежит: NATURAL BIOTECHNOLOGY SPRL

There is described a method for the decontamination of (whole) fruit and/or vegetables comprising: (i) an optional first step of pre-washing the fruit and/or vegetables in high concentration of the decontaminant to deal with heavy spoilage; (ii) washing the fruit and/or vegetables in a low concentration of the decontaminant to deal with any residual microbial presence; wherein the decontaminant comprises an acidulant, such as sodium hydrogen sulphate, citric acid, lactic acid and tannic acid. 1. A method for the decontamination of (whole) fruit and/or vegetables comprising:(i) an optional first step of pre-washing the fruit and/or vegetables in high concentration of the decontaminant to deal with heavy spoilage;(ii) washing the fruit and/or vegetables in a low concentration of the decontaminant to deal with any residual microbial presence;wherein the decontaminant comprises an acidulant.2. A method according to wherein the decontamination of the (whole) fruit and/or vegetables is carried out prior to packing (e.g. as in fruit) and/or peeling (e.g. as in vegetables) and/or slicing claim 1 , (e.g. as in apples).3. A method according to wherein the acidulant is selected from those that will reduce the pH to at least about 3 or less.4. A method according to wherein the concentration of decontaminant is from about from about 0.1% to about 25% (w/v).5. A method according to wherein the acidulant is a modified acidified salt.6. A method according to wherein the acidulant is sodium hydrogen sulphate (NaHSO).7. A method according to wherein the acidulant includes one or more antioxidants/reducing agents.8. A method according to wherein the antioxidant/reducing agent is selected from one or more of ascorbic acid claim 1 , and salts thereof; kojic acid claim 1 , and salts thereof; erythorbic acid claim 1 , and salts thereof; and a phenolic antioxidant carboxylic acid claim 1 , such as a rosmarinic acid claim 1 , and salts thereof.9. A method according to wherein the acidulant ...

Подробнее

Номер записи: 11

28-01-2021 дата публикации

Method of manufacturing sheet kimchi having spicy taste

Номер: US20210022378A1

Автор: Duck Kyu PARK, Jung Min Kim

Принадлежит: Individual

The present invention relates to a method of manufacturing a sheet kimchi having a spicy taste, the method including separating chinese cabbage into sheets to prepare sheets of chinese cabbage leaves, pickling the sheets of the chinese cabbage leaves with a brine pickling solution, applying a kimchi seasoning, which includes a red pepper powder, an anchovy sauce, a sauced shrimp, minced garlic, ginger, starch syrup, L-monosodium glutamate, a roasted coffee bean powder, and a fruit extract of pepper, on the sheets of the chinese cabbage leaves and sequentially stacking and packing the sheets of the chinese cabbage leaves. According to the present invention, since the roasted coffee bean powder and the fruit extract of the pepper are included in the kimchi seasoning, a spicy taste of the kimchi is increased, and a decrease in spicy taste is suppressed even when the kimchi is stored for a long time.

Подробнее

Номер записи: 12

04-02-2016 дата публикации

ANTIMICROBIAL AGENT

Номер: US20160029652A1

Автор: Dodd Jeffrey Ian

Принадлежит:

There is described a method for the decontamination of (whole) fruit and/or vegetables comprising: (i) an optional first step of pre-washing the fruit and/or vegetables in high concentration of the decontaminant to deal with heavy spoilage; (ii) washing the fruit and/or vegetables in a low concentration of the decontaminant to deal with any residual microbial presence; wherein the decontaminant comprises an acidulant, such as sodium hydrogen sulphate, citric acid, lactic acid and tannic acid 1. A method for the decontamination of (whole) fruit and/or vegetables comprising:(i) an optional first step of pre-washing the fruit and/or vegetables in high concentration of the decontaminant to deal with heavy spoilage;(ii) washing the fruit and/or vegetables in a low concentration of the decontaminant to deal with any residual microbial presence;wherein the decontaminant comprises an acidulant.2. The method according to claim 1 , wherein the decontamination of the (whole) fruit and/or vegetables is carried out prior to packing (e.g. as in fruit) and/or peeling (e.g. as in vegetables) and/or slicing claim 1 , (e.g. as in apples).3. The method according to claim 1 , wherein the acidulant is selected from those that will reduce the pH to at least about 3 or less.4. The method according to claim 1 , wherein the concentration of decontaminant is from about 0.1% to about 25% (w/v).5. The method according to claim 1 , wherein the acidulant is a modified acidified salt.6. The method according to claim 1 , wherein the acidulant is sodium hydrogen sulphate (NaHSO).7. The method according to claim 1 , wherein the acidulant includes one or more antioxidants/reducing agents.8. The method according to claim 7 , wherein the antioxidant/reducing agent is selected from one or more of ascorbic acid claim 7 , and salts thereof; kojic acid claim 7 , and salts thereof; erythorbic acid claim 7 , and salts thereof; and a phenolic antioxidant carboxylic acid claim 7 , such as a rosmarinic acid ...

Подробнее

Номер записи: 13

04-02-2016 дата публикации

NOVEL LACTOBACILLUS PLANTARUM AND USE THEREOF

Номер: US20160029653A1

Автор: LI Zheng

Принадлежит:

A novel and use thereof are disclosed, which fall within the technical field of microorganisms. The tlj-2014 is deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC Accession No. 9405. With the strain, the lactic acid production rate can be up to 35 g/L/d, and the concentration of lactic acid after 71 hrs of fermentation is up to 95 g/L. The is acid tolerant, survives well at pH 1.80, can degrade the nitrite quickly with a decomposition capability of up to 9.8 mg/h/kg, and is tolerant to 1% bile salt. When the strain is used in production of pickles, the nitrite concentration is less than 5 mg/kg throughout the entire fermentation process, which is far below the content specified in the national standard GB2714-2003. 1Lactobacillus plantarum. A tlj-2014 , which is deposited on Jul. 2 , 2014 in China General Microbiological Culture Collection Center (CGMCC) under CGMCC Accession No. 9405.2Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that with the claim 1 , the lactic acid production rate can be up to 35 g/L/d claim 1 , and the concentration of lactic acid after 71 hrs of fermentation is up to 95 g/L.3Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that the is acid tolerant claim 1 , and survives well at pH 1.80.4Lactobacillus plantarumLactobacillus plantarum. The tlj-2014 according to claim 1 , characterized in that the can degrade the nitrite quickly with a decomposition capability of up to 9.8 mg/h/kg.5Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.6Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.7Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation.8Lactobacillus plantarum. Use of the tlj-2014 according to in production of pickles through fermentation. This ...

Подробнее

Номер записи: 14

16-02-2017 дата публикации

Method for Extending the Shelf-Life of Crops Such as Roots, Tubers, or Bulbs

Номер: US20170043889A1

Автор: Jin Zhonglin T., Niemira Brendan A.

Принадлежит:

Methods for extending the shelf-life of crops (e.g., roots, tubers, bulbs, corms, rhizomes and similar commodities), involving washing the crops (e.g., ginseng roots) in an aqueous solution containing about 50 ppm to about 500 ppm sodium hypochlorite and subsequently coating the crops with an aqueous solution containing chitosan and at least one organic acid (e.g., lactic acid, levulinic acid, acetic acid), and placing the crops in modified atmospheric packaging. The shelf-life of crops can be extended by up to about 38 weeks. 1. A method for extending the shelf-life of crops , said method comprising washing said crops in an aqueous solution containing about 50 ppm to about 500 ppm sodium hypochlorite and subsequently coating said crops with an aqueous solution comprising at least about 0.5% to about 2% (w/v) chitosan and about 0.5% to about 2% (v/v) of at least one organic acid and subsequently placing said crops in modified atmospheric packaging; wherein said at least one organic acid is selected from the group consisting of lactic acid , levulinic acid , acetic acid , and mixtures thereof; wherein the shelf-life of said crops is about 9 months after washing said crops in an aqueous solution containing about 50 ppm to about 500 ppm sodium hypochlorite and subsequently coating said crops with an aqueous solution comprising at least about 0.5% to about 2% (w/v) chitosan and about 0.5% to about 2% (v/v) of at least one organic acid and subsequently placing said crops in modified atmospheric packaging; and wherein said crops are roots , tubers , or bulbs.2. The method according to claim 1 , wherein said aqueous solution comprises about 0.5% to about 1.5% (w/v) chitosan.3. The method according to claim 1 , wherein said aqueous solution comprises about 0.5% to about 1% (w/v) chitosan.4. The method according to claim 1 , wherein said aqueous solution comprises about 0.5% to about 1.5% (v/v) of least one organic acid.5. The method according to claim 1 , wherein said ...

Подробнее

Номер записи: 15

03-03-2022 дата публикации

VEGETABLE CONSERVATION PROCESS

Номер: US20220061344A1

Автор: Fernandini Frias Augusto Cesar

Принадлежит:

The present invention refers to a process for the conservation of vegetables which comprises the steps of selecting a vegetable, performing a first immersion of the vegetable in a first solution which is an antioxidant solution comprising citric acid and ascorbic acid, performing a second immersion in a second solution which is an antioxidant solution comprising citric acid, ascorbic acid and sodium chloride, cook in a third solution comprising citric acid, ascorbic acid and sodium chloride, hydrocooling the vegetable with the third solution, perform a third immersion in a fourth solution which is an edible coating solution, bag the vegetable, and perform a seal with active or passive modified atmosphere or a vacuum seal.

Подробнее

Номер записи: 16

03-03-2022 дата публикации

ONION FOOD PRODUCT AND METHOD OF MAKING AND USE THEREOF

Номер: US20220061364A1

Автор: Hastings James, MULLER Neil

Принадлежит:

Onions in an aqueous brine have one or more acids chosen from lactic acid, citric acid, and phosphoric acid; and at least one acid chosen from ascorbic acid and bisulfite, which makes it possible for an onion food product to achieve commercial sterility. Although makeable in other ways, an onion product results from onions in the aqueous brine being sealed in a container, and optionally inverted, and heated. 1. An onion food product , comprising onions in an aqueous brine which comprises one or more acids chosen from lactic acid , citric acid , and phosphoric acid; and at least one acid chosen from ascorbic acid and bisulfate , and water , and wherein the aqueous brine has a pH ranging from 1.5 to 4.5.2. The onion food product of claim 1 , wherein the onions have a form chosen from chopped claim 1 , diced claim 1 , minced claim 1 , and sliced onions.3. The onion food product of claim 1 , wherein the onions have a form chosen from whole and peeled onions.4. The onion food product of claim 1 , further comprising at least one spice claim 1 , wherein onion is the major vegetable ingredient by weight of any vegetables and spices.5. The onion food product of claim 1 , further comprising at least one vegetable different than onion claim 1 , wherein onion is the major vegetable ingredient by weight of any vegetables and spices.6. The onion food product of claim 1 , whereinthe lactic acid is present in an amount ranging from 0.1 to 8.0 wt/wt % relative to the total weight of the lactic acid, citric acid, and ascorbic acid;the citric acid is present in an amount ranging from 0.01 to 5.0 wt/wt % relative to the total weight of the lactic acid, citric acid, and ascorbic acid; andthe phosphoric acid is present in an amount ranging from 0.01 to 5.0 wt/wt % relative to the total weight of the lactic acid, citric acid, and phosphoric acid; and ascorbic acid is present in an amount ranging from 0.01 to 5.0 wt/wt % relative to the total weight of the lactic acid, citric acid, and ...

Подробнее

Номер записи: 17

12-03-2020 дата публикации

Acid Tablet Composition and Methods of Preparing and Using the Same

Номер: US20200077662A1

Автор: Kareis Christopher M.

Принадлежит:

Compositions, tablets, prills and granules are provided including (a) about 95 to about 99.999 weight percent of at least one alkali metal hydrogen sulfate; and (b) about 0.001 to less than 0.08 weight percent of at least one alkali metal salt of a fatty carboxylic acid and/or at least one alkaline earth metal salt of a fatty carboxylic acid; wherein the composition includes less than 1 weight percent of chlorite and/or hypochlorite and less than 1 weight percent of alkali metal salt and/or alkaline earth metal salt that is chemically different from the at least one alkali metal hydrogen sulfate, the at least one alkali metal salt of a fatty carboxylic acid and the at least one alkaline earth metal salt of a fatty carboxylic acid, on a basis of total weight of the composition. Methods of use also are provided. 125-. (canceled)26. An acidification tablet for acidifying an aqueous solution consisting of at least one alkali metal hydrogen sulfate in prilled form.27. An acidification tablet for acidifying an aqueous solution consisting of sodium bisulfate in prilled form.2840-. (canceled)41. The acidification tablet of claim 26 , wherein said acidification tablet consists of at least one of claim 26 , sodium hydrogen sulfate in prilled form claim 26 , potassium hydrogen sulfate in prilled form claim 26 , sodium hydrogen sulfate anhydrous in prilled form claim 26 , or potassium hydrogen sulfate anhydrous in prilled form. The present application claims priority from U.S. Provisional Patent Application No. 62/317,245, filed on Apr. 1, 2016, which is incorporated herein by reference in its entirety.The present invention relates to a composition, tablet, prill or granule that comprises at least one alkali metal hydrogen sulfate and about 0.001 to less than 0.08 weight percent of at least one alkali metal salt of a fatty carboxylic acid and/or at least one alkaline earth metal salt of a fatty carboxylic acid on a basis of total weight of the composition, and to methods of ...

Подробнее

Номер записи: 18

31-03-2016 дата публикации

Ultraviolet Disinfection of Produce, Liquids and Surfaces

Номер: US20160088853A1

Автор: Elsinghorst Aachen, Nitin Nitin, Tikekar Rohan Vijay

Принадлежит:

The present invention is directed to a process of disinfecting produce, comprising the steps of associating the produce with one or more photosensitizers selected from the group consisting of gallic acid, fructose, riboflavin, sodium chlorophyllin and photo-porphyrin; and exposing the associated produce and one or more photosensitizers to UV radiation sufficient to cause the one or more photosensitizers to generate one or more free radicals. The produce may be fresh produce and may be selected from fresh vegetable and fruits. The present invention may also be used to treat waste water by adding at least one photosensitizer to waste water ant then expose the waste water to US radiation. 1. A process for treatment of a surface comprising the steps of:associating a surface with at least one photosensitizer selected from the group consisting of gallic acid, riboflavin, photo-porphyrin, sodium chlorophyllin and fructose; andexposing the associated photosensitizer and the surface to UV radiation to cause the photosensitizer to generate one or more free radicals;wherein the surface is a surface of a produce or a surface of a medical device.2. The process of claim 1 , wherein the produce is selected from fresh vegetables claim 1 , fruits and cut fruits.3. The process of claim 1 , wherein the associating step comprises a contacting step wherein a wash composition containing the photosensitizer contacts the surface.4. The process of claim 3 , wherein the contacting step is selected from the group consisting of immersing the produce in the wash composition claim 3 , spraying the produce with the wash composition claim 3 , dipping the produce into the wash composition claim 3 , and wiping the produce with the wash composition.5. The process of claim 4 , wherein in said contacting step the produce is immersed in the wash composition.6. The process of claim 4 , wherein in said contacting step the produce is sprayed with the wash composition.7. The process of claim 3 , wherein the ...

Подробнее

Номер записи: 19

02-04-2020 дата публикации

Mason jar valved-lid component and kit for use in fermentation

Номер: US20200102128A1

Автор: Michael Bacher, Philip D. BARON

Принадлежит: Masontops Inc

The present disclosure is directed to a lid component for use with a jar and a band. The jar and band may be a mason jar and a band for a mason jar. The lid component is made of an air-impermeable material and is dimensioned and configured to be releasably attachable to the jar by the band and to seal a wide mouth opening of the jar in an air-tight manner. The lid component comprises a one-way valve adapted to allow gas to escape from the jar while, at the same time, prevent air from entering the jar, when the lid component is releasably attached to the jar. The one-way valve comprises a bottom opening and a protruding top wall. The lid component further comprises a sealing wall that extends radially outwardly from the bottom opening. The sealing wall is substantially flat.

Подробнее

Номер записи: 20

28-04-2016 дата публикации

PRESERVED CUT FRESH PRODUCE WITH TRUE-TO-NATURE FLAVOR

Номер: US20160113300A1

Автор: Santos Stephen A., Sobel Robert M.

Принадлежит:

The flavor loss that occurs after a cut piece of fresh fruit or vegetable is preserved with calcium ascorbate and then stored is remedied by adding flavor augmenting chemicals to the cut piece of fruit or vegetable along with the calcium ascorbate. The types and amounts of flavor augmenting chemicals are selected to just compensate for this flavor loss and not introduce any new, foreign flavor notes into the fruit or vegetable. 1. A preserved and flavor augmented cut fresh produce product comprising(1) a piece of cut fresh produce (i),(2) a preservative (ii), this preservative being present in an amount sufficient to preserve at least one of the texture, firmness, flavor, appearance, crispness and color of the piece of cut fresh produce, and(3) one or more flavor augmenting chemicals (iii), this one or more flavor augmenting chemicals being present in an amount which is sufficient to compensate for a loss of flavor notes the cut fresh produce product will experience during storage but not so much as to introduce foreign flavor notes into the cut fresh cut produce product.2. The cut fresh produce product of claim 1 , wherein the identity and amount of the one or more flavor augmenting chemicals is determined by carrying out a chemical analysis on two different test samples of the same cut fresh produce and then comparing the results of these two different chemical analyses claim 1 , the first of these chemical analyses being carried on a first test sample before storage claim 1 , the second of these chemical analyses being carried on a second test sample after storage.3. The cut fresh produce product of claim 2 , wherein the first chemical analysis is carried out immediately after the first test sample is formed by cutting.4. The cut fresh produce product of claim 2 , wherein the first chemical analysis is carried out within 1 week after the first test sample is formed by cutting.5. The cut fresh produce product of claim 4 , wherein the first chemical analysis is ...

Подробнее

Номер записи: 21

12-05-2016 дата публикации

APPARATUS AND PROCESSES FOR EXTRACTING AND DISTRIBUTING READY TO DRINK BEVERAGES

Номер: US20160128373A1

Автор: Costelow Jill Elaine, Garibay Fernando, Verwey Emily

Принадлежит:

An apparatus and processes for extracting juices from produce and efficiently distributing the juices are presented. The apparatus and processes are generally directed to a process that involves receiving and handling of produce; sorting and trimming the produce; weighing and batching the produce; disinfection of the produce; extraction of juice from the produce using a screw type press; filtration of the juice; mixing/blending of juice, packaging the final juice in bulk bags, where all the steps are performed in the refrigerated state at which the produce was received. Using bulk bags for packaging and subjecting the bulk bags to High Pressure Processing ensures food safety and significantly reduces the cost of distribution to remote locations worldwide. Bottling may be performed at the remote locations prior to local distribution.

Подробнее

Номер записи: 22

14-05-2015 дата публикации

Quick pickle fermentation cure

Номер: US20150132435A1

Автор: William A. Scott

Принадлежит: A-FERM SYSTEMS LLC

The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality.

Подробнее

Номер записи: 23

02-05-2019 дата публикации

STORAGE STABLE FOOD COMPOSITIONS

Номер: US20190124939A1

Автор: Lewis David Adrian, Lewis Deborah Ann

Принадлежит: BYRON FOOD SCIENCE PTY LIMITED

Disclosed herein is a method for preparing a ready to use storage stable food composition. The method comprises comminuting an admixture of a fresh plant material and an oil at a substantially neutral pH and under conditions whereby browning enzymes in the plant material are substantially prevented from reacting; rapidly heating the admixture to a temperature at which the browning enzymes are substantially inactivated, and under conditions whereby the admixture loses substantially no weight during heating; and cooling the heated admixture to a temperature at which growth of spoilage organisms does not occur. Also disclosed herein are ready to use storage stable food compositions. When the compositions are combined with foods containing phenolic compounds, no browning of the food occurs. 127-. (canceled)28. A method for preparing a ready to use storage stable food composition , the method comprising:comminuting an admixture of a fresh plant material and an oil at a substantially neutral pH and under conditions whereby browning enzymes in the plant material are substantially prevented from reacting;rapidly heating the admixture to a temperature at which the browning enzymes are substantially inactivated, under conditions whereby the admixture loses substantially no weight during heating; andcooling the heated admixture to a temperature at which growth of spoilage organisms does not occur.29. The method of claim 28 , wherein the comminution occurs under anoxic conditions.30. The method of claim 28 , wherein an antioxidant is added to the admixture before comminution.31. The method of claim 30 , wherein the antioxidant is sodium erythorbate claim 30 , sodium ascorbate claim 30 , ascorbic acid claim 30 , vitamin E or a mixture thereof.32. The method of claim 28 , wherein a pH adjusting agent is added to the admixture.33. The method of claim 32 , wherein the pH adjusting agent is added to the admixture in an amount to cause the pH to be between about 6.5 and 7.5.34. The ...

Подробнее

Номер записи: 24

24-05-2018 дата публикации

PRESERVATIVE COMPOSITION AND PRESERVATION LIQUID FOR FRUITS AND VEGETABLES, AND FRUITS AND VEGETABLES

Номер: US20180139988A1

Автор: Aso Yu, HAYASHI Kozaburo, SANNAN Takanori

Принадлежит:

There are provided: a preservative composition and a preservation liquid which can improve the shelf life of fruit and vegetables and which are safer to the human body; and fruit and vegetables treated with the preservation liquid. The present invention relates to a preservative composition for fruit and vegetables, the preservative composition containing an organic acid and/or a salt thereof, and at least one selected from the group consisting of glucosamine, glucosamine derivatives, chitin oligosaccharides, chitosan oligosaccharides, and salts thereof. Moreover, the present invention relates to a preservation liquid for fruit and vegetables, the preservation liquid containing the preservative composition and a liquid medium. Further, the present invention relates to fruit and vegetables treated with the preservation liquid. 1. A preservative composition for fruit and vegetables , the preservative composition comprising:an organic acid and/or a salt thereof andat least one selected from the group consisting of glucosamine, glucosamine derivatives, chitin oligosaccharides, chitosan oligosaccharides, and salts thereof.2. The preservative composition according to claim 1 , comprising glucosamine derived from a microorganism as the glucosamine.3. The preservative composition according to claim 1 , wherein the organic acid and/or the salt thereof is at least one selected from the group consisting of acetic acid claim 1 , citric acid claim 1 , lactic acid claim 1 , and salts thereof.4. The preservative composition according to claim 1 , further comprising an emulsifying agent.5. The preservative composition according to claim 1 , further comprising a spreading agent.6. The preservative composition according to claim 1 , wherein a content of the at least one selected from the group consisting of glucosamine claim 1 , glucosamine derivatives claim 1 , chitin oligosaccharides claim 1 , chitosan oligosaccharides claim 1 , and salts thereof is 0.1 to 20% by mass.7. The ...

Подробнее

Номер записи: 25

08-06-2017 дата публикации

SHORT-TERM WASH TREATMENT OF PRODUCE

Номер: US20170156390A1

Автор: Brennan James M., Lindstrom Danny Elmer, McGinnis Christopher Michael, Wilhelmsen Eric Child

Принадлежит: SMARTWASH SOLUTIONS, LLC

A produce wash system is provided. The produce wash system includes a produce line with a short-term wash device followed by a wash device, a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the product reaches the wash device, and a wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses the short-term wash treatment from the product defining the end of the pretreatment time. The pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold. 1. A produce wash system comprising:a produce line comprising a short-term wash device followed by a wash device;a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the product reaches the wash device; anda wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses the short-term wash treatment from the product defining the end of the pretreatment time,wherein the pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.2. The produce wash system of claim 1 , wherein the short-term wash treatment provides at least one or more from a group consisting of antimicrobial properties claim 1 , potentiating properties for the antimicrobial action of the subsequent wash device and wash treatment claim 1 , and controlling properties for controlling lachrymator release from the produce.3. The produce wash system of claim 1 ,wherein the product is fresh produce that is at least one selected from a group consisting of whole, sliced, cut, and chopped leafy greens, including, but not limited to, lettuce, ...

Подробнее

Номер записи: 26

08-06-2017 дата публикации

SHORT-TERM WASH TREATMENT OF PRODUCE

Номер: US20170156391A1

Автор: Brennan James M., Lindstrom Danny Elmer, McGinnis Christopher Michael, Wilhelmsen Eric Child

Принадлежит: SMARTWASH SOLUTIONS, LLC

A produce wash system is provided. The produce wash system includes a produce line including a short-term wash device and a rinse transition component followed by a wash device, a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the short-term wash treatment is rinsed off, and a rinse solution applied by the rinse transition component that rinses the product after the product leaves the short-term wash device and before the product enters the wash device, and a wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses any remaining short-term wash treatment from the product. The pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold. 1. A produce wash system comprising:a produce line comprising a short-term wash device and a rinse transition component followed by a wash device;a short-term wash treatment that is applied by the short-term wash device to a product, wherein the short-term wash treatment remains on the product for a pretreatment time that lasts until the short-term wash treatment is rinsed off; anda rinse solution that is applied by the rinse transition component that rinses the product after the product leaves the short-term wash device and before the product enters the wash device; anda wash treatment that is applied by the wash device to the product, wherein the wash treatment rinses any remaining short-term wash treatment from the product,wherein the pretreatment time is set at or below a damage threshold time beyond which the short-term wash treatment damages the product beyond a damage threshold.2. The produce wash system of claim 1 , wherein the short-term wash treatment provides at least one or more from a group consisting of antimicrobial properties claim 1 , potentiating ...

Подробнее

Номер записи: 27

29-09-2022 дата публикации

GERMINATION/SPROUTING AND FRUIT RIPENING REGULATORS

Номер: US20220304321A1

Автор: FONSECA JORGE M., Yang Tianbao

Принадлежит:

The invention relates to compositions comprising at least one ABA agonist for inhibiting plant or plant part germination/sprouting, and/or promoting fruit ripening and pigmentation; kits comprising such compositions; and methods of using such compositions to inhibiting plant or plant part germination/sprouting and promoting fruit ripening and pigmentation. 1. A composition for delaying plant or plant part sprouting/germination and/or promoting fruit ripening and pigmentation , the composition comprising at least one abscisic acid (ABA) agonist.2. The composition of claim 1 , further comprising a carrier claim 1 , an adjuvant claim 1 , an auxiliary claim 1 , or an extender.3. The composition of claim 1 , wherein the composition further comprises a surfactant.4. The composition of claim 3 , wherein the surfactant is TRITON-X100; TRITON-X100 reduced; BRIJ C10 (Polyoxyethylene (10) cetyl ether); polysorbate 20; octylphenoxypolyethoxyethanol; or nonylphenoxypolyethoxyethanol.5. The composition of claim 1 , wherein the at least one ABA agonist is N-(4-bromo-2-ethylphenyl)-1-ethyl-1H-pyrazole-3-carboxamide (CAD) claim 1 , N-(4-bromophenyl)-1-ethyl-1H-pyrazole-3-carboxamide claim 1 , 4-bromo-N-(2-tert-butylphenyl)-1-ethyl-1H-pyrazole-3-carboxamide claim 1 , 1-[(4-methoxyphenyl)sulfonyl]-3-piperidinecarboxamide; N-(3 claim 1 ,4-dimethylphenyl)-N-(4-fluorobenzyl)methanesulfonamide; [3-(benzyloxy)benzyl]methylamine hydrochloride; 4-amino-2-(5 claim 1 ,7-dimethyl-1 claim 1 ,3-benzoxazol-2-yl)-6-methylphenol; N-cyclopropyl-N′-(2 claim 1 ,3-dimethylphenyl)urea; N-[3-(1 claim 1 ,3-benzoxazol-2-yl)-2-methylphenyl]-2-methylpropanamide; 3-[(2-fluorobenzyl)oxy]benzamide claim 1 , N-[3-chloro-4-(4-propionyl-1-piperazinyl)phenyl]-2-methoxy-3-methylbenzamide; 6-chloro-N-(2 claim 1 ,4-dimethylphenyl)-2-oxo-2H-chromene-3-carboxamide; or methyl 2-{[(4-cyclohexyl-1-piperazinyl)carbonyl]amino}benzoate claim 1 , or a derivative thereof.6. The composition of claim 1 , wherein exposure of a ...

Подробнее

Номер записи: 28

29-09-2022 дата публикации

GERMINATION/SPROUTING AND FRUIT RIPENING REGULATORS

Номер: US20220304322A1

Автор: FONSECA JORGE M., Yang Tianbao

Принадлежит:

The invention relates to compositions comprising at least one ABA antagonist for promoting germination/sprouting of plants or plant parts, and/or delaying fruit ripening and pigmentation; kits comprising such compositions; and methods of using such compositions to promote germination/sprouting of plants or plant parts, and/or to delay fruit ripening and pigmentation. 1. A composition for promoting plant or plant part germination/sprouting and/or delaying fruit ripening and pigmentation , the composition comprising at least one abscisic acid (ABA) antagonist.2. The composition of claim 1 , wherein the composition optionally comprises a carrier claim 1 , an adjuvant claim 1 , an auxiliary claim 1 , or an extender.3. The composition of claim 1 , wherein the composition further comprises a surfactant.4. The composition of claim 3 , wherein the surfactant is TRITON-X100; TRITON-X100 reduced; BRIJ C10 (Polyoxyethylene (10) cetyl ether); polysorbate 20; octylphenoxypolyethoxyethanol; or nonylphenoxypolyethoxyethanol.5. The composition of claim 1 , wherein the at least one ABA antagonist is N-[3-chloro-4-(4-propionyl-1-piperazinyl)phenyl]-2-phenylacetamide; N-(3-chloro-4-[4-(2 claim 1 ,2-dimethylpropanoyl)-1-piperazinyl]phenyl)-2-phenylacetamide; 1-[(4-methoxyphenyl)sulfonyl]-3-piperidinecarboxamide; N-(3 claim 1 ,4-dimethylphenyl)-N-(4-fluorobenzyl)methanesulfonamide; [3-(benzyloxy)benzyl]methylamine hydrochloride; 4-amino-2-(5 claim 1 ,7-dimethyl-1 claim 1 ,3-benzoxazol-2-yl)-6-methylphenol; N-cyclopropyl-N′-(2 claim 1 ,3-dimethylphenyl)urea; N-[3-(1 claim 1 ,3-benzoxazol-2-yl)-2-methylphenyl]-2-methylpropanamide; 3-[(2-fluorobenzyl)oxy]benzamide; N-[3-chloro-4-(4-propionyl-1-piperazinyl)phenyl]-2-methoxy-3-methylbenzamide; 6-chloro-N-(2 claim 1 ,4-dimethylphenyl)-2-oxo-2H-chromene-3-carboxamide; methyl 2-{[(4-cyclohexyl-1-piperazinyl)carbonyl]amino}benzoate claim 1 , or a derivative thereof.6. The composition of claim 1 , wherein exposure to a sufficient amount of the ...

Подробнее

Номер записи: 29

25-06-2015 дата публикации

METHODS AND SYSTEMS FOR APPLYING DECAY INHIBITORS TO POST-HARVEST CROPS IN STORAGE FACILITIES

Номер: US20150173381A1

Автор: Arias Carlos, Lewis Michael, Micka Joel

Принадлежит:

Methods and systems for applying peracetic acid and/or other decay inhibitors to post-harvest crops stored in controlled atmosphere storage facilities are disclosed herein. In one embodiment, a method of applying a decay inhibitor includes forming an aerosol of particles comprising peracetic acid and directing at least a portion of the aerosol into a controlled atmosphere storage facility to provide a substantially uniform distribution of the decay inhibitor over the crops stored therein. 1. A method for inhibiting decay of post-harvest pome fruits stored in a controlled atmosphere storage facility , the method comprising:forming an aerosol including particles of a solution comprising a concentration of peracetic acid between about 0.2% and about 90% by volume; andreleasing at least a portion of the aerosol into a controlled atmosphere storage facility containing post-harvest pome fruits.2. The method of claim 1 , further comprising:determining a characteristic of one or more of the fruits; andadjusting the concentration of peracetic acid in the solution based on the determined characteristic.3. The method of wherein forming an aerosol comprises forming a thermal fog.4. The method of wherein forming an aerosol comprises forming an aerosol comprising particles having a diameter of about 10 microns or less.5. The method of wherein the releasing comprises providing a substantially uniform distribution of the decay inhibitor to the fruits.6. A method for inhibiting decay of post-harvest fruits stored in a controlled atmosphere storage facility claim 1 , the method comprising:assessing a property of post-harvest fruits stored in a controlled atmosphere storage facility;forming an aerosol comprising particles of a solution having a concentration of a decay inhibitor, wherein the concentration is selected at least partially based on the assessed property; andreleasing at least a portion of the aerosol into the controlled atmosphere storage facility to provide a ...

Подробнее

Номер записи: 30

23-06-2016 дата публикации

Method for Producing Vegetable Products Using Ultra High Pressure

Номер: US20160174600A1

Автор: CHO Won Il, Choi Su Hee, KANG Dae Ik, KIM Sung Kyun, Moon Sang Young

Принадлежит:

The present invention relates to a method for producing vegetable products, which effectively sterilizes fungi, yeast, pathogenic bacteria, spores of a sporogenic microorganism, etc. growing in raw vegetables and cooked vegetables, using a non-heat-treated ultra-high pressure sterilization process. 1. A method for processing vegetable foods comprising:(a) step for selecting vegetable raw materials;(b) step for wrapping the selected vegetable raw materials; and(c) step for sterilization by applying to the wrapped vegetable raw materials a pressure of 200˜900 MPa at a room temperature for 3˜60 minutes by using an ultra-high pressure.2. A method for processing vegetable foods comprising:(a) step for selecting vegetable raw materials;(b) step for wrapping the selected vegetable raw materials; and(c) step for sterilization by applying to the wrapped vegetable raw materials a pressure of 500˜900 MPa at a temperature of 70˜100° C. for 3˜60 minutes by using an ultra-high pressure.3. The method for processing vegetable foods according to claim 1 , further comprising:a semi-drying step for partially removing water of the selected vegetable raw materials before the step (b); andboiling water and cooling steps for blanching the wrapped vegetable raw materials and then cooling them after the step (b).4. The method for processing vegetable foods according to claim 1 , further comprising the step for adding a natural antimicrobial agent before performing the wrapping step (b).5. The method for processing vegetable foods according to claim 4 , wherein the natural antimicrobial agent is added as 0.05˜3% (w/w) based on the total weight.6. The method for processing vegetable foods according to claim 4 , wherein the natural antimicrobial agent comprises at least one of organic acid and Nisin.7. The method for processing vegetable foods according to claim 6 , wherein the organic acid is selected from the group consisting of lactic acid claim 6 , citric acid claim 6 , acetic acid claim 6 ...

Подробнее

Номер записи: 31

06-06-2019 дата публикации

PROCESS FOR IMPROVING SHELF-LIFE OF FRESH CUT VEGETABLES AND FOOD PRODUCTS PRODUCED THEREBY

Номер: US20190166859A1

Автор: RIZVI Syed S.H., SARAN Vipul Prakash

Принадлежит: CORNELL UNIVERSITY

The present disclosure relates to, inter alia, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods. 130-. (canceled)31. A method of processing vegetables , comprising the steps of:blanching a vegetable material comprising cut vegetables and that defines a blanched vegetable preparation;air-drying said blanched vegetable preparation;subjecting said blanched vegetable preparation to a first supercritical fluids procedure to remove moisture from said blanched vegetable preparation and that defines a first intermediate vegetable product, wherein said first supercritical fluids procedure uses a supercritical fluid and a first processing aid, and wherein said first supercritical fluids procedure is executed after said air-drying step; andsubjecting said first intermediate vegetable product to a second supercritical fluids procedure to remove moisture from said first intermediate vegetable product and that defines a vegetable product, wherein said second supercritical fluids procedure uses a supercritical fluid without said first processing aid.32. The method of claim 31 , wherein said cut vegetables are unprocessed for execution of said blanching step.33. The method of claim 31 , wherein said cut vegetables are free from exposure to heating claim 31 , freezing claim 31 , canning claim 31 , and chemical treatment prior to execution of said blanching step.34. The method of claim 31 , wherein said blanching step comprises increasing a permeability of a ...

Подробнее

Номер записи: 32

09-07-2015 дата публикации

Method for Treating Fresh Fruits and Fresh Vegetable Products

Номер: US20150189893A1

Автор: LEMONS Kel Eugene

Принадлежит:

Contacting fresh fruits and fresh vegetables with an aqueous solution containing an effective amount of a neutralized silicate reduces bacterial and or fungal contamination of the fresh fruits and fresh vegetable product or retards bacterial and or fungal growth on the fresh fruits and fresh vegetable product or both without any loss to the organoleptic properties or shelf life of the product. 1. A method for treating fresh fruits and fresh vegetables products to reduce bacterial and or fungal contamination of the fresh fruits and fresh vegetables or to retard bacterial and or fungal growth on the fresh fruits and fresh vegetables products , comprising contacting the fresh fruits and fresh vegetables products with an aqueous solution in an amount effective to reduce said contamination or to retard said growth , said aqueous solution consisting essentially of a silicate and an acid.2. The method of claim 1 , wherein the silicate comprises one or more of anhydrous sodium metasilicate claim 1 , anhydrous potassium metasilicate claim 1 , sodium metasilicate pentahydrate and potassium metasilicate pentahydrate.3. The method of claim 1 , wherein the acid comprises one or more of sorbic acid claim 1 , benzoic acid claim 1 , lactic acid claim 1 , citric acid claim 1 , ascorbic acid and salicylic acid.4. The method of claim 1 , wherein said silicate comprises from 0.005 wt. % to 10 wt. % of said composition5. The method of claim 1 , wherein said acid comprises from 0.005 wt. % to 10 wt. % of said composition6. The method of claim 1 , wherein said silicate acid composition has a pH between 6.5 and 7.87. The method of claim 1 , wherein the aqueous solution is at a temperature of from −2 to about 25° C.8. The method of claim 1 , wherein the aqueous silicate is not polymerized.9. A method for treating fresh fruits and fresh vegetables products to reduce bacterial and or fungal contamination of the fresh fruits and fresh vegetables or to retard bacterial and or fungal growth on ...

Подробнее

Номер записи: 33

18-09-2014 дата публикации

REACTIVE ETHYLENE ABSORBER

Номер: US20140272039A1

Автор: Mckedy George E.

Принадлежит:

This invention relates to an ethylene absorber containing at least one member selected from the group consisting of calcium hypochlorite, sodium hypochlorite, potassium hypochlorite, magnesium hypochlorite and acid and a hydroscopic material. In another embodiment, the invention relates to a method of preserving produce comprising placing the produce in a sealed package with a sealed container that allows gaseous contact with the produce in the container with an ethylene absorber comprising at least one member selected from the group consisting of potassium hypochlorite, magnesium hypochlorite, calcium hypochlorite or sodium hypochlorite; and acid and a hydroscopic material. 1. An ethylene absorber comprising at least one member selected from the group consisting of calcium hypochlorite , sodium hypochlorite , potassium hypochlorite , magnesium hypochlorite; and acid and a hydroscopic material.2. The ethylene absorber of wherein the hydroscopic material comprises zinc chloride.3. The ethylene absorber of wherein the hydroscopic material comprises anhydrous calcium chloride.4. The ethylene absorber of wherein the hydroscopic material is selected from the group consisting of zinc chloride claim 1 , sodium chloride and sugar.5. The ethylene absorber of further comprising a reaction products absorber.6. The ethylene absorber of wherein the reaction products absorber is selected from the group consisting of activated carbon claim 5 , silica gel claim 5 , Chabazite claim 5 , molecular sieve claim 5 , and activated alumina.7. The ethylene absorber of wherein the reaction products absorber comprises activated carbon.8. The ethylene absorber of wherein the acid comprises citric acid.9. The ethylene absorber of wherein the acid comprises carboxylic acid.10. The ethylene absorber of wherein the acid comprises at least one member selected from the group consisting acetic acid claim 1 , formic acid and benzoic acid.11. The ethylene absorber of wherein the acid comprises oxalic ...

Подробнее

Номер записи: 34

12-07-2018 дата публикации

METHOD FOR PRESERVING FRESH PRODUCE, SOLID COMPOSITION FOR APPLICATION IN A METHOD FOR PRESERVING FRESH PRODUCE AND PRESERVED FRESH PRODUCE

Номер: US20180192660A1

Автор: SINGH BENJAMIN AMIT

Принадлежит:

A solid composition for the preservation of food includes a source of potassium cations selected from at least one of potassium carbonate and potassium hydrogen carbonate; and at least one of a source of ascorbate ions and a source of isoascorbate ions, wherein the source of ascorbate ions is selected from at least one of ascorbic acid, a salt of ascorbic acid and acerola or from any other suitable ascorbic acid rich source, wherein the source of isoascorbate is selected from at least one of isoascorbic acid and a salt of isoascorbic acid, and wherein a molar ratio of potassium cations to ascorbate anions and/or potassium cations to isoascorbate anions in the solid composition is within the range from 1.00:0.95 to 1.00:0.50, preferably 1.00:≤0.78 to 1.00:0.50. 1. A solid composition for the preparation of an aqueous solution for application on fresh produce , said solid composition comprising:a source of potassium cations, said source of potassium cations consisting of potassium carbonate; andat least one of a source of ascorbate ions and a source of isoascorbate ions, said source of ascorbate ions being selected from at least one of ascorbic acid, a salt of ascorbic acid and acerola or from any other suitable ascorbic acid rich source, said source of isoascorbate being selected from at least one of isoascorbic acid and a salt of isoascorbic acid,wherein a molar ratio of potassium cations to ascorbate anions and/or potassium cations to isoascorbate anions in the solid composition is within the range from 1.00:0.95 to 1.00:0.50, preferably 1.00:≤0.78 to 1.00:0.50.2. The solid composition of claim 1 , wherein a content of chloride-anion containing salts in the solid composition is ≤20 weight- % claim 1 , preferably ≤weight- % claim 1 , more preferably ≤5 weight- % claim 1 , even more preferably ≤2.5 weight- % claim 1 , and most preferably ≤0.5 weight- %.3. The solid composition of claim 1 , excluding potassium chloride and any chloride anion-containing salts.4. The ...

Подробнее

Номер записи: 35

28-07-2016 дата публикации

Compositions and Methods for Mitigating Adverse Effects of Exposure to Oxidizers, such as Chlorinating and/or Brominating Agents

Номер: US20160213012A1

Автор: Chadeayne Andrew

Принадлежит:

Disclosed are methods of mitigating the effects of exposure to oxidizing agents, chlorinating and/or brominating agents on biological and/or synthetic fibers, by treating the body and/or clothing fibers with an effective amount of a composition comprising compounds of formula A. Also disclosed are compositions comprising compounds of formula A, for use in treating biological and/or synthetic fibers to mitigate the effects of exposure to chlorinating and/or brominating agents. 1first treating the tissue with an oxidant; andthereafter, treating the tissue with an aqueous composition comprising sodium ascorbate, ascorbic acid, and water;wherein the sodium ascorbate and ascorbic acid are present in a combined concentration of between 0.5-2.0 Molar.. A method of treating harvested plant or animal tissue, comprising: This application is a continuation of U.S. application Ser. No. 13/707,716, filed Dec. 7, 2012 which is a continuation-in-part of International Application No. PCT/US11/46042, filed Jul. 29, 2011, which claims priority to U.S. Provisional Application 61/369,360, filed Jul. 30, 2010.The disclosure relates to compositions and methods for decreasing or eliminating adverse effects of oxidizers, such as chlorinating and/or brominating agents, on biological and synthetic fibers.Biological and synthetic fibers may be exposed to chlorinating and/or brominating agents in a variety of ways.For example, swimming is a popular form of exercise and pastime. By its nature, swimming requires immersing oneself in a body of water. People may swim in either natural bodies of water (such as lakes, oceans, rivers, etc.), or man-made swimming pools.Man-made swimming pools (including traditional swimming pools, hot tubs, etc., collectively referred to generally herein as “pools”) are usually smaller than naturally occurring bodies of water. They are also usually self-contained structures, consisting of a finite body of water separated from the surrounding environment, for example ...

Подробнее

Номер записи: 36

02-08-2018 дата публикации

FERMENTATION DEVICES AND METHODS TO USE THE SAME

Номер: US20180213826A1

Автор: Erickson Leif

Принадлежит:

A fermentation device that ferments a wide variety of food products can include a fermentation vessel and a fermentation lid assembly which is removably coupleable to the fermentation vessel. The fermentation lid assembly can include a lid body having a chamber that is sized and shaped to receive a barrier fluid, the lid body having an aperture that fluidly couples the lid body to the fermentation vessel, a lid cap positioned to overlie the aperture, and a lid that covers the chamber. The lid can have a plurality of vent holes that are sized and shaped to provide a fluid flow path from the fermentation vessel to an exterior of the fermentation device via the aperture of the lid body. Related methods are also provided. 1. A fermentation device , comprising:a fermentation vessel; and a lid body having a chamber that is sized and shaped to receive a barrier fluid which allows flow of gaseous fluid from the fermentation vessel to an exterior of the fermentation device while restricting flow of air from the exterior into the fermentation vessel, the lid body having an aperture that fluidly couples the lid body to the fermentation vessel;', 'a lid cap positioned to overlie the aperture; and', 'a lid that covers the chamber, the lid having a plurality of vent holes that are sized and shaped to provide a fluid flow path for the gaseous fluid from the fermentation vessel to the exterior via the aperture of the lid body., 'a fermentation lid assembly removably coupleable to the fermentation vessel, the fermentation lid assembly including2. The fermentation device of claim 1 , further comprising:a lid cover coupled to the lid body, the lid being removably coupleable to the lid cover.3. The fermentation device of wherein the lid cover includes a plurality of tab elements and the lid includes a lid recess claim 2 , the tab elements sized and shaped to be removably coupleably received by the lid recess.4. The fermentation device of wherein the lid body includes a chamber wall ...

Подробнее

Номер записи: 37

09-08-2018 дата публикации

FRUIT FERMENTS CONTAINING PROPIONATE AND USE THEREOF

Номер: US20180220666A1

Автор: Heintz Eelco Anthonius Johannaes, SLIEKERS Arne Olav

Принадлежит: Purac Biochem BV

The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method. 1. A method to improve the sensory properties and/or the storage stability of a fruit-based food and/or beverage by supplementing the food and/or beverage with a fruit ferment containing propionic acid and/or a salt thereof , wherein said fruit ferment is prepared by the method comprising:i) obtaining a liquid fruit preparation; and,ii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain.2. The method according to claim 1 , wherein the liquid fruit preparation is a fruit juice claim 1 , a fruit extract or a fruit puree.3. The method according to claim 1 , wherein step i) comprises providing a fruit being an edible claim 1 , seed-associated structure and obtaining a liquid fruit preparation therefrom having a sugar level of from 1.5 to 10% (w/w) and an initial pH of from 4.5 to 7.4. The method according to claim 1 , wherein the liquid fruit preparation is supplemented with water and/or with additional components necessary to support and/or improve bacterial fermentation.5PropionibacteriumClostridium propionicumSelenomonas ruminantumBacteroides ruminicolaVeillonella.. The method according to claim 1 , wherein the propionic acid-producing bacterial strain consists of one or more selected from: strains of the genus ; ...

Подробнее

Номер записи: 38

16-08-2018 дата публикации

PROCESS FOR MAINTAINING FRESHNESS OF VEGETABLE PIECES

Номер: US20180228189A1

Автор: Bandoh Kwaku, Brown Rachel Catherine

Принадлежит:

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese. 1. A process for preparing , protecting and packaging vegetable pieces comprising:blanching the vegetable pieces for a predetermined period of time at a temperature effective to inhibit enzyme action detrimental to organoleptic properties, and to have an antimicrobial effect;acidifying the vegetable pieces in an acid media for a period of time sufficient to have a further antimicrobial effect without unacceptably affecting organoleptic properties;freezing the vegetable pieces to a temperature of below 5° F. using an IQF technique;sealing the frozen vegetable pieces in containers;thawing the vegetable pieces; andsubjecting the vegetables to an HPP process;wherein the process enables freshness of the vegetable pieces to be maintained in the sealed containers at refrigerated temperatures for 75 to 90 days.2. The process of wherein the vegetable pieces are acidified during or after blanching.3. The process of wherein acidifying the vegetable pieces comprises immersing the vegetable pieces in acid media.4. The process of wherein the vegetable pieces comprise diced vegetable pieces claim 3 , each having a minimum ...

Подробнее

Номер записи: 39

09-09-2021 дата публикации

Processing Technology of Double Stuffed Olives with Garlic and Jalapeno Pepper

Номер: US20210274820A1

Автор: Deas Pavlos

Принадлежит: DEAS S.A. Olives Processing-Packing & Exporting

The present invention relates, to the process of producing complexly flavored olives which comprise, briefly, the steps of processing the olives before their stuffing and final packing and enhancing the flavor of the vegetables used for stuffing with a brine solution including the parent Olive brine. The parent brine is retrieved from the olive fermentation process, is present in an amount ranging between 40 and 50% and is used at multiple process steps. It is an object of the present invention, to produce a new type of Olives, with a double stuffing of vegetables, in particular, Garlic and Jalapeno Pepper. This process aims the improvement and balancing of the flavors as to the present day, the common methods of production of stuffed olives, include each semi-processed vegetable to be placed directly on the olive without any treatment to improve the flavor. 1. A method of preparing stuffed olives with double filling of vegetables , including garlic and Jalapeno pepper , preserved for at least 12 months without heat treatment to enhance the taste of all ingredients by using a percentage of olive brine in stages of the production process , the method comprising:debittering with the immersion of the olives in lye;removing the lye from the olives;washing the olives with water to remove excess of lye; andpreserving the olives at an end of a fermentation process for at least 24 months, in which the olives are preserved in their parent brine derived from the fermentation process with a high salt content of 7%-9% and high acidity, up to a size calibration stage before a pitting process and stuffing.2. The method of claim 1 , further comprising a simultaneous distribution of brine claim 1 , consisting of 30% of a parent olive brine claim 1 , after a size sorting stage.3. The method of claim 2 , wherein the brine ingredients include water claim 2 , salt claim 2 , citric acid claim 2 , lactic acid claim 2 , ascorbic acid in quantities according to the maximum permitted level ...

Подробнее

Номер записи: 40

30-07-2020 дата публикации

METHOD FOR THE OPTIMISATION OF ORGANOLEPTIC PROPERTIES IN VEGETABLE PRODUCTS CONTAINING CHLOROPHYLLOUS PIGMENTS

Номер: US20200236960A1

Автор: GALLARDO GUERRERO Ma Lourdes, GANDUL ROJAS Beatriz, VERGARA DOMINGUEZ Honorio

Принадлежит:

The present invention relates to a process enabling the optimisation of the organoleptic properties, particularly the colour, of vegetal products containing chlorophyll pigments, comprising a pheophytinisation treatment of the vegetal products, a treatment with a solution having a pH higher than 5, and a treatment with at least one divalent metal compound. 1. A process for the optimisation of the organoleptic properties of vegetal products containing chlorophyll pigments , comprising the following stages:pheophytinisation treatment of the vegetal products for the replacement of Mg by 2H in at least 10% of the chlorophyll compounds, wherein said treatment is a heat, biochemical or chemical treatment, wherein the chemical treatment does not comprise the use of a buffered acid solution;treatment of the vegetal products with a solution at a pH of between 5 and 12, to maintain the pH of the vegetal products at a value of over 5, andtreatment of the vegetal products with at least one divalent metal compound selected from among Ca, Fe, Mn and Zn or combinations thereof, for the formation of divalent metal chlorophyll—complexes.2. The process for the optimisation of the organoleptic properties of vegetal products containing chlorophyll pigments claim 1 , according to claim 1 , characterised in that the organoleptic property to be optimised is the green colour.3. The process according to claim 1 , wherein the vegetal products are selected from among fruits and/or vegetables containing chlorophyll pigments claim 1 , such as table olives claim 1 , peas claim 1 , artichokes claim 1 , chard claim 1 , capers claim 1 , cabbage claim 1 , spinach claim 1 , garlic sprouts claim 1 , cardoons claim 1 , turnip tops claim 1 , broad beans claim 1 , green beans claim 1 , green asparagus claim 1 , green peppers claim 1 , broccoli claim 1 , gherkins claim 1 , avocados claim 1 , plums claim 1 , kiwis claim 1 , apples claim 1 , pears and grapes.45-. (canceled)6. The process according to claim ...

Подробнее

Номер записи: 41

15-09-2016 дата публикации

METHODS, SYSTEMS, AND COMPOSITIONS FOR TREATING FRESH PRODUCE

Номер: US20160262411A1

Автор: Hoover Andrew

Принадлежит:

Methods and systems for treating fresh produce are disclosed. The methods and systems comprise a stable, non-toxic, fresh produce cleansing liquid comprising an electrolyzed saline solution. The electrolyzed saline solution comprises one or more of chemically reduced and oxidized species including hypochlorous acid, hypochlorites, dissolved oxygen, chlorine, hydrogen gas, hydrogen peroxide, hydrogen ions, hypochloride, superoxides, ozone, activated hydrogen ions, chloride ions, hydroxides, singlet oxygen, *OCl, and *HO—. The fresh produce is cleansed by contacting the fresh produce with the liquid. 1. A stable non-toxic fresh produce cleansing liquid , the liquid comprising:an electrolyzed saline solution comprising:{'sup': '−', 'chemically reduced and oxidized species including one or more of hypochlorous acid, hypochlorites, dissolved oxygen, chlorine, hydrogen gas, hydrogen peroxide, hydrogen ions, hypochloride, superoxides, ozone, activated hydrogen ions, chloride ions, hydroxides, singlet oxygen, *OCl, and *HO,'}wherein fresh produce is cleansed by contacting the fresh produce with the liquid.2. The liquid of wherein the electrolyzed saline comprises about 0.01 to about 1 percent by weight salt.3. The liquid of claim 1 , wherein concentrations of chemically reduced and oxidized species in the liquid are measured by a fluorospectrometer using at least one fluorescent dye selected from R-phycoerytherin claim 1 , hydroxyphenyl fluorescein claim 1 , and aminophenyl fluorescein.4. The liquid of claim 1 , wherein the liquid comprises one or more of HOCl claim 1 , OCl claim 1 , NaClO claim 1 , O claim 1 , H claim 1 , HO claim 1 , H claim 1 , ClO claim 1 , *O claim 1 , HO claim 1 , O claim 1 , H claim 1 , NaOH claim 1 , OH claim 1 , *O claim 1 , *OCl claim 1 , or *HO.5. The liquid of claim 1 , wherein the liquid comprises a stable ROS concentration of less than five percent variation from batch to batch and wherein the liquid is prepared by electrolyzing a saline ...

Подробнее

Номер записи: 42

27-11-2014 дата публикации

ANTIMICROBIAL WASH

Номер: US20140348945A1

Автор: Dong Xiaoling, Gurtler Joshua Brandt, Lee RenSun, Santos Stephen A.

Принадлежит:

A new antimicrobial wash for treating fresh fruits and vegetables to reduce microorganisms, especially human pathogens, comprises an aqueous solution of hydrogen peroxide and one or more fruit acids. 1. An antimicrobial wash for treating fresh fruits and vegetables comprising an aqueous solution of hydrogen peroxide and one or more fruit acids.2. The antimicrobial wash of claim 1 , wherein the fruit acid is one or more of malic acid claim 1 , citric acid claim 1 , tartaric acid and mandelic acid.3. The antimicrobial wash of claim 2 , wherein the fruit acid is one or more of malic acid claim 2 , citric acid and tartaric acid.4. The antimicrobial wash of claim 1 , wherein the aqueous solution comprises 0.02-0.45% HOand 0.1-1.2 wt. % fruit acid claim 1 , and further wherein the HO/fruit acid ratio in the aqueous solution is 0.1-0.8.5. The antimicrobial wash of claim 1 , wherein the aqueous solution further comprises lactic acid.6. The antimicrobial wash of claim 5 , wherein the fruit acid is one or more of malic acid claim 5 , citric acid claim 5 , tartaric acid and mandelic acid.7. The antimicrobial wash of claim 6 , wherein the fruit acid is one or more of malic acid claim 6 , citric acid and tartaric acid.8. The antimicrobial wash of claim 5 , wherein the aqueous solution comprises 0.02-0.20% HO claim 5 , 0.05-1.0 wt. % fruit acid and 0.005-0.15 wt. % lactic acid claim 5 , and further wherein the lactic acid/fruit acid ratio in the aqueous solution is 0.02-2.0 claim 5 , the HO/fruit acid ratio in the aqueous solution is 0.04-1.0 claim 5 , and the HO/lactic acid ratio in the aqueous solution is 0.4-7.59. A process for treating a fresh fruit or vegetable to reduce microbial contamination of the surface of the fresh fruit or vegetable claim 1 , the process comprising contacting the surface of the fresh fruit or vegetable with the antimicrobial wash of .10. The process of claim 9 , wherein the fruit acid is one or more of malic acid claim 9 , citric acid claim 9 , ...

Подробнее

Номер записи: 43

01-10-2015 дата публикации

UV LIGHT-BLOCKING FERMENTING CONTAINER SYSTEM AND RELATED METHODS

Номер: US20150272147A1

Автор: Ericson Mark, Ericson Sarah, Ericson Sharon

Принадлежит:

A UV light-blocking fermenting container system and related methods are disclosed. The fermenting container system includes a fermenting container having a lid, wherein the lid has at least one hole positioned there through. An airlock device is positioned at least partially within the at least one hole, wherein the airlock device extends away from the lid. A fabric cover is positioned surrounding the fermenting container, wherein the cover has at least a first opening positioned at a first end thereof, wherein the first opening is positioned surrounding a portion of the airlock device proximate to the at least one hole, and wherein a size of the first opening is selectively adjustable. 1. A fermenting container system comprising:a fermenting container having a lid, wherein the lid has at least one hole positioned there through;an airlock device positioned at least partially within the at least one hole, wherein the airlock device extends away from the lid; anda fabric cover positioned surrounding the fermenting container, the fabric cover having at least a first opening positioned at a first end thereof, wherein the first opening is positioned surrounding a portion of the airlock device proximate to the at least one hole, and wherein a size of the first opening is selectively adjustable.2. The fermenting container system of claim 1 , wherein the fermenting container further comprises a UV light penetrable material and wherein at least a portion of the fabric cover comprises a UV light blocking material.3. The fermenting container system of claim 2 , wherein the UV light blocking material of the fabric cover prevents UV light from contacting a food product positioned within an interior of the fermenting container.4. The fermenting container system of claim 1 , further comprising a conduit formed within the fabric cover and positioned around a circumference of the first opening claim 1 , wherein a drawstring is positioned through the conduit claim 1 , wherein ...

Подробнее

Номер записи: 44

04-12-2014 дата публикации

Composition

Номер: US20140356497A1

Автор: Dodd Jeffrey Ian

Принадлежит:

There is described a composition useful for the prevention, mitigation or slowing of the discolouration of produce (fruit) the composition comprising from about 0.05% w/w to about 99.95% w/w calcium ascorbate, and derivatives thereof, the remainder comprising an enzyme inhibitor composition. 1. A composition useful for the prevention , mitigation or slowing of the discolouration of produce (fruit) the composition comprising from about 0.05% w/w to about 99.95% w/w calcium ascorbate , and derivatives thereof , the remainder comprising an enzyme inhibitor composition.2. A composition according to wherein the calcium ascorbate claim 1 , and derivatives thereof claim 1 , is present as calcium ions and ascorbate ions from separate sources.3. A composition according to wherein the calcium ions are in the form of one or more of the group consisting of calcium chloride claim 1 , e.g. calcium chloride dehydrate claim 1 , calcium hydroxide claim 1 , calcium carbonate claim 1 , calcium phosphate claim 1 , calcium erythorbate claim 1 , calcium acetate claim 1 , calcium gluconate claim 1 , calcium glycerophosphate claim 1 , calcium lactate claim 1 , calcium ascorbate and mixtures thereof.4. A composition according to wherein the source of the ascorbate ion may be ascorbic acid claim 1 , erythorbic acid claim 1 , or an ascorbate or erythorbate salt claim 1 , such as calcium ascorbate or calcium erythorbate claim 1 , and mixtures thereof.5. (canceled)6. A composition according to wherein the calcium ascorbate claim 1 , and derivatives thereof claim 1 , is present as separate ascorbate ions and calcium ions and the ratio of ascorbate ion claim 1 , and derivatives thereof claim 1 , to calcium ion is from about 0.1:1 to about 1.4:1.7. A composition according to wherein the composition comprises calcium ascorbate claim 1 , and derivatives thereof claim 1 , of from about 0.05% w/w to about <0.4% w/w.810.-. (canceled)11. A composition according to wherein the natural organic acid enzyme ...

Подробнее

Номер записи: 45

04-12-2014 дата публикации

Composition

Номер: US20140356498A1

Автор: Dodd Jeffrey Ian

Принадлежит:

There is described a method for the prevention, mitigation or slowing of the discoloration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optionally pre-dipped produce with an enzyme inhibitor. 1. A method for the prevention , mitigation or slowing of the discolouration of produce (fruit) the method comprising:(i) an optional first step of pre-dipping the produce in a chelating agent; and(ii) treating the optionally pre-dipped produce with an enzyme inhibitor.2. A method according to wherein the chelating agent is an organic chelating acid is selected from citric acid and a combination of citric acid and tannic acid claim 1 , and derivatives thereof and combinations thereof.3. A method according to wherein the chelating agent is a combination of citric acid and tannic acid claim 2 , and derivatives thereof.4. A method according to wherein the amount of chelating agent present is from about 0.1% to about 5% (w/v).5. A method according to wherein the enzyme inhibitor is a natural organic acid.6. A method according to wherein the natural organic acid is tannic acid claim 5 , or a derivative thereof.765. A method according to claim wherein the natural organic acid is in an acidic solution.8. A method according to wherein the enzyme inhibitor includes an enzyme carrier.9. A method according to which comprises the simultaneous treatment of the produce (fruit) with a combination of a chelating agent claim 1 , an enzyme inhibitor claim 1 , and one or more of an antioxidant claim 1 , a flavour enhancer and a sugar.10. A method according to wherein the amount of the antioxidant is from about 0.25% to about 6.0% (w/v).11. A composition suitable for the prevention of the discolouration of produce (fruit) comprising an optional pre-dipping chelating component and an enzyme inhibitor component.12. A composition according to wherein the chelating agent is an organic chelating acid is ...

Подробнее

Номер записи: 46

05-10-2017 дата публикации

Acid Tablet Composition and Methods of Preparing and Using the Same

Номер: US20170280727A1

Автор: Kareis Christopher M.

Принадлежит:

Compositions, tablets, prills and granules are provided including (a) about 95 to about 99.999 weight percent of at least one alkali metal hydrogen sulfate; and (b) about 0.001 to less than 0.08 weight percent of at least one alkali metal salt of a fatty carboxylic acid and/or at least one alkaline earth metal salt of a fatty carboxylic acid; wherein the composition includes less than 1 weight percent of chlorite and/or hypochlorite and less than 1 weight percent of alkali metal salt and/or alkaline earth metal salt that is chemically different from the at least one alkali metal hydrogen sulfate, the at least one alkali metal salt of a fatty carboxylic acid and the at least one alkaline earth metal salt of a fatty carboxylic acid, on a basis of total weight of the composition. Methods of use also are provided. 1. A composition comprising:(a) about 95 to about 99.999 weight percent of at least one alkali metal hydrogen sulfate; and(b) about 0.001 to less than 0.08 weight percent of at least one alkali metal salt of a fatty carboxylic acid and/or at least one alkaline earth metal salt of a fatty carboxylic acid on a basis of total weight of the composition;wherein the composition comprises less than 1 weight percent of chlorite and/or hypochlorite on a basis of total weight of the composition and less than 1 weight percent on a basis of total weight of the composition of alkali metal salt and/or alkaline earth metal salt that is chemically different from the at least one alkali metal hydrogen sulfate, the at least one alkali metal salt of a fatty carboxylic acid and the at least one alkaline earth metal salt of a fatty carboxylic acid.2. The composition according to claim 1 , wherein the at least one alkali metal hydrogen sulfate comprises alkali metal hydrogen sulfate anhydrous.3. The composition according to claim 1 , wherein the at least one alkali metal hydrogen sulfate consists of alkali metal hydrogen sulfate anhydrous.4. The composition according to claim 2 , ...

Подробнее

Номер записи: 47

09-12-2021 дата публикации

Citrus fruit coloring retardant and preparation method and use method thereof

Номер: US20210378251A1

Автор: Birong ZHOU, BO Jiang, Huaxue YAN, Yuanda LV, Yun ZHONG

Принадлежит: Pomology Research Institute Guangdong Academy of Agricultural Sciences

The present disclosure discloses a citrus fruit coloring retardant, and the citrus fruit coloring retardant is a prepared indole-3-acetic acid solution with a concentration of 1,000 μM. The citrus fruit coloring retardant is prepared by weighing 3.504 g of indole-3-acetic acid powder, dissolving the powder in 10-15 mL of absolute ethanol, adding an obtained indole-3-acetic acid absolute ethanol solution to 20 L of sterilized distilled water, and mixing evenly to obtain the retardant. In addition, the present disclosure also provides a use method of the citrus fruit coloring retardant. The method for delaying color change of citrus fruits is reliable and stable and suitable for researches on mechanism of citrus fruits ripening in laboratory in laboratory and delay of fruit ripening in production. The citrus fruit coloring retardant is a natural plant hormone, also is low cost, environmentally friendly and non-toxic.

Подробнее

Номер записи: 48

25-12-2014 дата публикации

DYE STABILIZING PROCESS FOR STRAWBERRIES

Номер: US20140377420A1

Автор: BERNDT BRICEÑO Denis Gustavo

Принадлежит:

A method to imparting color stability and textural stability to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, to preserve and extend the shelf life. 1. A method for dyeing and stabilizing a strawberry , or a plurality of strawberries , comprising the steps of: (a) immersing a strawberry in an alkaline solution and removing a cuticle layer of the strawberry; (b) immersing the decuticled strawberry into an alkaline solution containing a stabilizing agent and a dyeing agent , and infusing the stabilizing agent and dyeing agent through the surface of the decuticled strawberry to a penetrating depth of up to 5 mm , typically at least 1 mm and up to 3 mm; (c) immersing the alkaline treated strawberry into an acid solution that has been enriched with an ion selected from at least one of a calcium ions and a polyvalent cation , to fixate the infused stabilizing agent and dyeing agent; and (d) rinsing and storing the resulting dye-stabilized strawberry.2. A method for dyeing and stabilizing a strawberry , comprising the steps of: (a) immersing a strawberry in an alkaline solution and removing a cuticle layer of the strawberry; (b) immersing the decuticled strawberry in an alkaline solution containing a stabilizing agent , and infusing the stabilizing agent through the surface of the decuticled strawberry to a penetrating depth of up to 5 mm , typically at least 1 mm and up to 3 mm; (c) immersing the stabilizing agent-infused , decuticled strawberry in an alkaline solution containing a dyeing agent , and infusing the dyeing agent through the surface of the ...

Подробнее

Номер записи: 49

11-10-2018 дата публикации

PROCESS FOR MAINTAINING FRESHNESS OF VEGETABLE PIECES

Номер: US20180289049A1

Автор: Bandoh Kwaku, Brown Rachel Catherine

Принадлежит:

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese. 1. A process for preparing , protecting and packaging diced vegetable pieces , each having a minimum dimension greater than about ⅛ inch , and a maximum dimension of less than ⅞ inch , the vegetable pieces comprising potato pieces and other vegetable pieces , the process comprising:blanching raw, washed potato pieces having a pH of between about 5 and about 6 for a period of 4 to 6 minutes, with the blanching of the raw potato pieces being effective to inhibit enzyme action detrimental to organoleptic properties, and having an antimicrobial effect;wherein the potato pieces are not exposed to ambient air for more than about 10 minutes prior to blanching;blanching other raw, washed vegetable pieces which have a pH of between about 5 and about 6 by exposing them to steam at a temperature of about 210° F. for a period of 40 to 50 seconds, with the steam blanching of the other vegetable pieces being effective to inhibit enzyme action detrimental to organoleptic properties, and having an antimicrobial effect;acidifying the vegetable pieces during or after blanching so that the pH of the vegetable pieces after ...

Подробнее

Номер записи: 50

25-10-2018 дата публикации

METHODS FOR INHIBITING MOLD GROWTH

Номер: US20180303107A1

Автор: Floyd Emily Elizabeth

Принадлежит:

Methods for inhibiting mold growth and for inhibiting mold growth on jack-o'-lanterns are presented herein. Applying a pepper based coating to exposed surfaces can reduce and/or hinder mold growth. This concept may advantageously find use in preserving jack-o'-lanterns. In general this idea may be applied to preserving foods and to inhibiting mold growth on surfaces of objects. 1. A method of preparing a mold inhibitor for applying to surfaces of a carved squash , the method comprising:obtaining a first quantity of pepper;obtaining a second quantity of liquid; andmixing the first quantity of pepper with the second quantity of liquid.2. The method of claim 1 , wherein the second quantity of liquid comprises water.3. The method of claim 1 , wherein the second quantity of liquid comprises vinegar.4. The method of claim 1 , wherein the first quantity of pepper comprises ground cayenne pepper.5. The method of claim 1 , wherein the first quantity of pepper comprises at least one tablespoon of ground pepper.6. The method of claim 1 , wherein the first quantity of pepper comprises whole cayenne pepper.7. The method of claim 1 , wherein the second quantity of liquid is greater than or equal to the first quantity of pepper.8. The method of claim 1 , wherein the second quantity of liquid is less than the first quantity of the pepper.9. A method of inhibiting mold growth on a surface claim 1 , the method comprising:preparing the surface of an object for application of a mold inhibitor;obtaining the mold inhibitor, the mold inhibitor comprising at least one part pepper; andapplying the mold inhibitor to the surface.10. The method of claim 9 , wherein the mold inhibitor comprises at least one part vinegar.11. The method of claim 9 , wherein the mold inhibitor comprises at least one part water.12. The method of claim 9 , wherein the object comprises a fruit.13. The method of claim 9 , wherein the object comprises a vegetable.14. The method of claim 12 , wherein preparing the ...

Подробнее

Номер записи: 51

03-12-2015 дата публикации

FLAVOR ACCELERATOR SYSTEM

Номер: US20150342206A1

Автор: Berger David, Berger Sandra

Принадлежит:

A flavor accelerator system to speed imparting flavor into a foodstuff within a container comprising a hollow needle, where the hollow need extends between a tip and an end; a hose attached to the end of the hollow needle, where the hose is attached to a carbon dioxide canister at an opposite end from the hollow needle; and an injection lid on the container, where the injection lid seals the container, and where the injection lid includes an inlet port within the injection lid; and an injection nipple at a top of the injection port, where the injection nipple receives the hollow needle; wherein the hollow needle injects carbon dioxide into the container through the inlet port within the injection lid to accelerate the speed at which the foodstuff is flavored. 1. A flavor accelerator system to speed imparting flavor into a foodstuff within a container comprising:a. a hollow needle, where the hollow need extends between a tip and an end;b. a hose attached to the end of the hollow needle, where the hose is attached to a carbon dioxide canister at an opposite end from the hollow needle; and i. an inlet port within the injection lid; and', 'ii. an injection nipple at a top of the injection port, where the injection nipple receives the hollow needle;, 'c. an injection lid on the container, where the injection lid seals the container, and where the injection lid includeswherein the hollow needle injects carbon dioxide into the container through the inlet port within the injection lid to accelerate the speed at which the foodstuff is flavored.2. The flavor accelerator system according to claim 1 , where the inlet port includes a valve at a bottom portion claim 1 , where the valve maintains an airtight seal on the injection lid.3. The flavor accelerator system according to claim 1 , where the end of the needle is threaded to fasten to an adapter at the end of the hose.4. The flavor accelerator system according to claim 1 , where the inlet port is made from rubber to ensure ...

Подробнее

Номер записи: 52

15-11-2018 дата публикации

PROCESS FOR IMPROVING SHELF-LIFE OF FRESH CUT VEGETABLES AND FOOD PRODUCTS PRODUCED THEREBY

Номер: US20180325134A1

Автор: RIZVI Syed S.H., SARAN Vipul Prakash

Принадлежит: CORNELL UNIVERSITY

The present disclosure relates to, inter alia, processes for improving shelf-life and flavoring of fresh-cut/fresh vegetables, as well as food products produced by these processes. In accordance with the present disclosure, the processes generally include various new combinations of steps such as blanching, air drying, supercritical fluid processing with and without a processing aid, pressurization, de-pressurization, and packaging. The present disclosure further relates to methods of preparing edible food products that incorporate the processed fresh-cut vegetables, as well as the food products produced by these methods. 1. A process for improving shelf-life of fresh-cut vegetables , said process comprising the steps of:(i) blanching unprocessed vegetable material comprising freshly cut vegetables, wherein said blanching increases cell structure permeability of the freshly cut vegetables, thereby yielding a blanched vegetable preparation that is enhanced for accelerated moisture removal via a supercritical fluids procedure;(ii) subjecting the blanched vegetable preparation to a first supercritical fluids procedure to remove a first percentage of moisture therefrom, wherein the first supercritical fluids procedure is performed with a processing aid, thereby yielding an intermediate processed vegetable product infused with the processing aid; and(iii) performing a second supercritical fluids procedure to the intermediate processed vegetable product to remove a second percentage of moisture therefrom, wherein the second supercritical fluids procedure is performed without the processing aid, thereby yielding a final processed vegetable product having improved shelf-life compared to that of the unprocessed vegetable material.2. The process according to claim 1 , wherein the blanching is conducted at a temperature of between about 65-90° C. for at least 5 minutes.3. The process according to claim 1 , wherein the first supercritical fluids procedure is carried out at or ...

Подробнее

Номер записи: 53

10-12-2015 дата публикации

PRESERVATIVE COMPOSITION AND SOLUTION

Номер: US20150351419A1

Автор: Bierwas Roger, Schirmer Jan Paul, Vrolijk Julian Willem

Принадлежит:

A preservative composition includes a source of ascorbate or erythorbate ions, or a mixture thereof, a source of calcium ions and one or more food grade sequestrants, wherein the molar ratio of ascorbate or erythorbate ions, or a mixture thereof, to calcium ions is of from 0.5:1 to 1.4:1. 1. A preservative composition comprising a source of ascorbate or erythorbate ions , or a mixture thereof , a source of calcium ions and one or more food grade sequestrants , wherein the molar ratio of ascorbate or erythorbate ions , or a mixture thereof , to calcium ions is of from 0.5:1 to 1.4:1 , which preservative composition further contains from 1 to 40 wt. % of an alkaline carbonate or bicarbonate salt and from 1 to 20 wt. % of a reducing agent , selected from the group consisting of a metabisulfite salt , cysteine and one of its amino acid derivatives , all percentages based on the weight of the total composition.2. The preservative composition according to claim 1 , wherein the source of ascorbate ions is ascorbic acid and the source of erythorbate ions is erythorbic acid.3. The preservative composition according to claim 1 , wherein the source of calcium ions is selected from the group consisting of calcium hydroxide claim 1 , calcium chloride claim 1 , calcium carbonate claim 1 , calcium bicarbonate claim 1 , calcium phosphate claim 1 , calcium erythorbate claim 1 , calcium acetate claim 1 , calcium gluconate claim 1 , calcium glycerophosphate claim 1 , calcium lactate claim 1 , calcium ascorbate claim 1 , and mixtures of those.4. The preservative composition according to claim 3 , wherein the source of calcium ions is calcium chloride or calcium carbonate.5. The preservative composition according to claim 1 , wherein the amount of calcium ions is of from 0.5 to 20 claim 1 , more preferably of from 1 to 15 claim 1 , even more preferably of from 2 to 10 wt. % claim 1 , based on the total composition.6. The preservative composition according to claim 1 , wherein the one or ...

Подробнее

Номер записи: 54

12-11-2020 дата публикации

Prevention of Postharvest Physiological Deterioration using Sulfur-Donating Compounds

Номер: US20200352184A1

Автор: Frazier Charles Patrick, Holland Chance, Kaun Stephen William

Принадлежит:

The present disclosure is directed to the prevention of spoilage of agricultural products (e.g., tuberous roots such as cassava roots). The disclosure teaches the use of a sulfur-donating compound (e.g., a thiosulfate salt such as sodium thiosulfate) to enable the agricultural product to scavenge endogenously-produced HCN, prevent the buildup of reactive oxygen species, prevent the buildup of insoluble byproducts, and/or prevent the loss of starch from the agricultural product. 1116.-. (canceled)117. A method for reducing physiological deterioration of an agricultural product , the method comprising:cutting a portion of the agricultural product to expose a cut surface of the agricultural product; andtreating the cut surface of the agricultural product with a sulfur-donating compound to reduce a concentration of reactive oxygen species in the agricultural product.118. The method of claim 117 , wherein reducing the concentration of reactive oxygen species in the agricultural product comprises reducing an amount of insoluble oligomers in the agricultural product.119. The method of claim 118 , wherein the agricultural product is a root.120. The method of claim 118 , wherein treating the cut surface with a sulfur-donating compound generates a persulfide bond with an endogenous enzyme of the agricultural product changing an oxidation state of at least one of the endogenous enzyme or a cofactor.121. The method of claim 118 , wherein the sulfur-donating compound is selected from the group consisting of dithionate salts claim 118 , dithionite salts claim 118 , metabisulfite salts claim 118 , tetrathionate salts claim 118 , thiosulfate salts claim 118 , and combinations thereof.122. The method of claim 118 , wherein treating the cut surface of the agricultural product with a sulfur-donating compound comprises dipping at least a portion of the cut surface into a dry sulfur-donating compound.123. The method of claim 118 , further comprising dissolving the sulfur-donating ...

Подробнее

Номер записи: 55

28-11-2019 дата публикации

Blueberry fresh-keeping agent, preparation method and applications thereof

Номер: US20190357555A1

Автор: Haiyan Gao, Hangjun Chen, Honglei Mu, Qiang Han, Ruiling Liu, Weijie WU, Xiangjun Fang, Yanchao Han, Yongjun Zhou

Принадлежит: Zhejiang Academy of Agricultural Sciences

The present disclosure provides a blueberry fresh-keeping agent, preparation method and applications thereof, the fresh-keeping agent consisting of 0.03%-0.5% of a Galla chinensis extract, 0.5%-1.0% of ascorbic acid and 1.0%-2.0% of chitosan, and pH is 2.0-6.0. The fresh-keeping agent provided by the present disclosure may significantly inhibit blueberry Botrytis cinerea , effectively alleviate post-harvest blueberry membrane lipid peroxidation, maintain blueberry cell membrane completeness, and extend storage time of blueberries from 20 days in conventional cooling to 50 days, blueberry decay rate is reduced within 10%, and weight loss rate is controlled within 5%, achieving relatively long-term, high-quality fresh-keeping storage of blueberries. The blueberry fresh-keeping agent of the present disclosure is safe to use, and blueberries treated have no toxic and harmful substances, and have the characteristics of high efficiency, safety and environment-friendly.

Подробнее

Номер записи: 56

10-12-2020 дата публикации

MANUFACTURING METHOD FOR DRIED BULBS AND TUBERS HAVING EXCELLENT RESTORABILITY AND PRESERVABILITY AND DRIED BULBS AND TUBERS MANUFACTURED THEREBY

Номер: US20200383341A1

Автор: CHO Jae Young, KIM Moo Joong, Lee Dong Hwan

Принадлежит: WooriDo Co., LTD

The present invention relates to a manufacturing method for dried bulbs and tubers, the method comprising the steps of: punching and perforating the surface of bulbs and tubers with microneedles; placing the perforated bulbs and tubers in a test tube; and freeze-drying the perforated bulbs and tubers placed in the test tube. According to the features of the present invention, the nutritional values of bulbs and tubers can be increased, high-quality products can be provided to a consumer through simple processing, and dried bulbs and tubers having a high restoration rate while having a significantly extended expiration date can be provided. 1. A method for manufacturing dried bulbs and tubers , the method comprising:punching and perforating a surface of bulbs and tubers using a microneedle;placing the perforated bulbs and tubers in a test tube; andfreeze-drying the perforated bulbs and tubers placed in the test tube.2. The method of claim 1 , wherein the bulbs and tubers are freezed at −40° C. or less claim 1 , and dried while maintaining a vacuum state at 10 torr or less in a vacuum freeze-drying device.3. The method of claim 1 , wherein the bulbs and tubers include wild-simulated ginseng claim 1 , codonopsis lanceolata claim 1 , ginseng claim 1 , or balloon flower root.4. The method of claim 1 , further comprising:performing a pre-treatment process includingprimarily washing the bulbs and tubers using water, and secondarily washing the bulbs and tubers by irradiating a surface of the bulbs and tubers with ultrasonic waves for 10 to 60 minutes using an ultrasonic generator in a range between 20 kHz to 90 kHz; andprimarily sterilizing a surface of the washed bulbs and tubers using subacid electrolysis water of pH 5 to pH 7, and secondarily performing ultraviolet sterilization or/and chemical sterilization sequentially.5. The method of claim 1 , further comprising:punching the bulbs and tubers after immersing the microneedle in alkaline-reduced water containing 0.1 wt ...

Подробнее

Номер записи: 57

13-11-2006 дата публикации

김치냉장고의 숙성제어방법 및 장치

Номер: KR100642775B1

Автор: 박상호

Принадлежит: 주식회사 엘지이아이

본 발명은 김치냉장고의 숙성제어방법 및 장치에 관한 것으로, 더욱 상세하게는 김치 숙성시의 화학적인 변화량을 검출하여 김치 숙성의 진행상태를 직접적으로 인식하면서 김치의 숙성을 제어하는 김치냉장고의 숙성제어방법 및 장치에 관한 것이다. 본 발명에 따른 김치냉장고는, 김치를 숙성시키는 과정에서 김치가 숙성되면서 변화하는 CO2 함량에 기초해서, 김치숙성의 진행상태를 직접적으로 인식하고, 김치 숙성을 위해 동작하는 히터의 발열량을 조절해주므로서, 숙성되는 김치의 맛을 일정하게 조절해 줄 수 있는 것을 특징으로 한다. 김치냉장고, 숙성, 가스

Подробнее

Номер записи: 58

28-12-2001 дата публикации

김치냉장고의 숙성제어방법 및 장치

Номер: KR20010113246A

Автор: 박상호

Принадлежит: 구자홍, 엘지전자주식회사

본 발명은 김치냉장고의 숙성제어방법 및 장치에 관한 것으로, 더욱 상세하게는 김치 숙성시의 화학적인 변화량을 검출하여 김치 숙성의 진행상태를 직접적으로 인식하면서 김치의 숙성을 제어하는 김치냉장고의 숙성제어방법 및 장치에 관한 것이다. 본 발명에 따른 김치냉장고는, 김치를 숙성시키는 과정에서 김치가 숙성되면서 변화하는 CO2 함량에 기초해서, 김치숙성의 진행상태를 직접적으로 인식하고, 김치 숙성을 위해 동작하는 히터의 발열량을 조절해주므로서, 숙성되는 김치의 맛을 일정하게 조절해 줄 수 있는 것을 특징으로 한다.

Подробнее

Номер записи: 59

22-09-2016 дата публикации

Rapid Manufacturing System for Simple Leaf Kimchi

Номер: KR101655880B1

Автор: 김광영, 김선미, 김행세

Принадлежит: 주식회사 이랩

단시간내에 김치 재료의 조직을 가열 건조시켜 숨을 죽인 다음, 양념을 배합하여 김치를 제조하므로 김치 소재의 물성에 손상을 주지 않으면서 신속하게 숨죽일 수 있으며, 김치를 제조하는 공정을 연속적으로 자동화시키는 것이 가능하도록, 김치 재료가 낱잎으로 분리되도록 정선된 김치 재료의 밑둥부를 제거하는 절단장치와, 낱잎으로 분리된 김치 재료를 가열시켜서 재료의 심부 온도가 35~60℃에 도달되게 하고 건조시키는 열처리장치와, 열처리장치를 통과하고 상온으로 냉각된 김치 재료에 양념을 배합하는 양념배합장치를 포함하는 신속 낱잎 김치 제조시스템을 제공한다. The kimchi material is heated and dried within a short period of time to kill the breath, and then the kimchi is prepared by mixing the seasonings. Therefore, the kimchi material can be quickly sucked without damaging the physical properties of the kimchi material, A cutting device for removing the bottom portion of the selected kimchi material so that the kimchi material is separated into leaf leaves so as to allow the kimchi material to be separated into leaf leaves; And a seasoning compounding device that mixes the seasoning with the kimchi material that has passed through the heat treatment device and is cooled to room temperature.

Подробнее

Номер записи: 60

13-07-2016 дата публикации

신속 깍두기 김치 제조방법 및 제조시스템

Номер: KR20160084071A

Автор: 김광영, 김행세, 황용수

Принадлежит: 주식회사 이랩

무의 물성에 손상을 주지 않으면서 신속하게 절일 수 있으며 깍두기 김치를 제조하는 공정을 연속적으로 자동화시키는 것이 가능하도록, 정선된 무를 일정 크기로 절단하여 깍두기 무를 준비하고, 준비된 깍두기 무에 소금을 살포하거나 염수또는 조미액에 침지하여 절임을 행하고, 침지하기 전 또는 후에 깍두기 무의 온도가 35~60℃에 도달되어 2~20분 정도 유지되도록 가열 건조시키고, 가열 또는 절임 처리한 깍두기 무에 양념을 배합하여 깍두기 김치를 제조하는 과정을 포함하는 신속 깍두기 김치 제조방법을 제공한다.

Подробнее

Номер записи: 61

17-07-2015 дата публикации

Manufacturing System for Rapid Kimchi Cabbage Salting and Low Salt Kimchi

Номер: KR101537635B1

Автор: 김광영, 김선미

Принадлежит: 주식회사 이랩

김치를 담그는 공정을 연속으로 수행하는 것이 가능하며 저염김치를 대량으로 제조하는 것이 가능하도록, 이송컨베이어에 적재되어 이송되는 정선 및 절단된 재료를 가온시켜서 재료의 심부 온도가 40~50℃에 도달되게 하고 재료의 원래 무게의 80~95%가 되도록 열처리하는 열처리장치와, 3~30% 농도의 염수에 열처리장치를 통과한 재료를 10~40분간 침지하는 염수침지장치와, 염수침지장치를 통과한 재료에 대한 세척을 행하는 세척장치와, 세척장치를 통과한 재료에 대한 탈수를 행하여 양념을 배합하는 공정으로 공급하는 탈수장치를 포함하는 신속 배추절임 및 저염김치 제조 시스템를 제공한다. It is possible to continuously carry out the process of immersing the kimchi and to heat the raw material and the cut material which are carried on the conveying conveyor and heated so that the deep portion temperature of the material reaches 40 to 50 캜 , A heat treatment apparatus for performing heat treatment so as to be 80 to 95% of the original weight of the material, a salt water immersion apparatus for immersing the material that has passed through the heat treatment apparatus in a salt concentration of 3 to 30% for 10 to 40 minutes, There is provided a rapid Chinese cabbage pickling and low salt kimchi production system comprising a cleaning device for cleaning the material and a dehydrating device for supplying dehydrated material to the process of mixing the seasoning with the material passed through the cleaning device.

Подробнее

Номер записи: 62

01-04-2021 дата публикации

A method for manufacturing white kimchi with radish using white or gold pepper powder

Номер: KR102235139B1

Автор: 강석철

Принадлежит: 강석철

본 발명은 무 곁들이 하얀 배추김치의 제조방법 및 이로부터 제조된 무 곁들이 하얀 배추김치에 관한 것으로, 더욱 상세하게는 배추를 염지하여 절인 배추를 제조하는 단계; 무를 염지하여 절인 무를 제조하는 단계; 백색 또는 금색 고춧가루, 다진 생강, 다진 마늘, 찹쌀풀, 청각, 젓갈, 양파즙, 무즙, 배즙, 홍고추, 대추, 쪽파 및 당근을 혼합하여 양념을 제조하는 단계; 상기 절인 배추의 속에 상기 양념을 속넣기하는 단계; 상기 속넣기한 배추에 상기 절인 무를 혼합하여 혼합물을 제조하는 단계; 및 상기 혼합물을 숙성하는 단계;를 포함하는 무 곁들이 하얀 배추김치의 제조방법 및 이로부터 제조된 무 곁들이 하얀 배추김치에 관한 것이다. 본 발명은 양념으로서 홍고추, 대추 및 당근을 사용하여 붉은색을 부여함으로써, 식욕자극효과 및 시각적인 효과를 증대하여 심미감과 식욕을 고취할 수 있는 무 곁들이 하얀 배추김치의 제조방법을 제공할 수 있다. 또한 본 발명은 백색 또는 금색 고춧가루를 사용함으로써, 백김치의 색상을 유지하면서도 고춧가루의 매콤한 맛을 제공할 수 있고, 영양 및 보관성이 향상되어 백김치가 갖는 고유의 맛과 향을 장기간 발현할 수 있는 무 곁들이 하얀 배추김치의 제조방법을 제공할 수 있다. 아울러 본 발명은 무를 곁들이 재료로 사용함으로써, 무와 김치를 동시에 맛볼 수 있는 무 곁들이 하얀 배추김치를 제공할 수 있다. The present invention relates to a method for producing white cabbage kimchi with radish side and white cabbage kimchi with radish side prepared therefrom, and more particularly, to a step of preparing pickled cabbage by salting cabbage; Preparing pickled radish by curing radish; Preparing a seasoning by mixing white or golden red pepper powder, minced ginger, minced garlic, glutinous rice grass, ginseng, salted fish, onion juice, radish juice, pear juice, red pepper, jujube, chives, and carrots; Inserting the seasoning into the pickled cabbage; Preparing a mixture by mixing the pickled radish with the stuffed cabbage; And the step of aging the mixture; to a method for producing white cabbage kimchi with radish side, and white cabbage kimchi with radish side prepared therefrom. The present invention uses red pepper, jujube, and carrot as seasoning to give red color, thereby increasing appetite stimulating effect and visual effect, thereby providing a method for producing white cabbage kimchi with radish that can inspire aesthetic sense and appetite. have. In addition, by using white or gold red pepper powder, the present invention can provide the spicy taste of red pepper powder while maintaining the color of white kimchi, and improve nutrition and storage, thereby expressing the ...

Подробнее

Номер записи: 63

16-12-2008 дата публикации

김치냉장고용 기능 선택 다이얼

Номер: KR20080108680A

Автор: 이정완

Принадлежит: 주식회사 대우일렉트로닉스

본 발명은 김치냉장고용 기능 선택 다이얼에 관한 것이다. 본 발명은 저장실이 형성된 냉장고 본체, 상기 본체에 구비되어 식품의 종류에 따라 저장실의 온도를 제어하는 컨트롤부의 프레임의 내측에 구비되고 제어프로그램을 구비하는 회로기판 및, 상기 회로기판에 결합되어 회로기판을 통해 저장실의 온도를 조절하는 다이얼부를 포함하며, 상기 다이얼부의 표면에는 식품의 종류를 표시하는 다수개의 문구가 주면을 따라 형성되어 상기 문구에 따라 저장실의 온도를 조절한다. 따라서, 식품의 종류 및 용도에 맞는 다수개의 문구를 다이얼 표면에 모두 표시하고 상기 다이얼의 조작만으로 저장실의 온도를 제어함으로써 조작의 편의성을 향상시킬 수 있어 누구가 간편하게 사용할 수 있으며, 컨트롤부의 크기를 최소화할 수 있어 제조단가를 크게 절감할 수 있다. 김치냉장고, 컨트롤부, 다이얼, 문구

Подробнее

Номер записи: 64

07-02-2005 дата публикации

Method for detecting refrigerant leakage of a kimchi storage

Номер: KR100470479B1

Автор: 전학규

Принадлежит: 위니아만도 주식회사

본 발명은 김치 저장고의 냉매유출 감지방법에 관한 것으로서, 압축기의 작동전에 고내 온도를 측정하는 단계(S20)와, 압축기를 일정시간 작동시킨 후(S30, S40) 고내 온도를 측정하는 단계(S50)와, 압축기의 작동전과 일정시간 작동후의 온도차를 비교하는 단계(S60)와, 비교한 온도차에 따라 냉매유출을 경고하는 단계(S70)를 포함하는 김치 저장고의 냉매유출 감지방법에 있어서, 상기 압축기의 작동전과 일정시간 작동후의 온도차를 비교하는 단계(S60)에서 비교한 온도차가 설정된 온도차 이상일 경우, 고내온도(T 1 )가 미리 설정된 압축기 정지온도에 도달했는지 판단하는 단계(S80)와, 상기 압축기 정지온도에 도달하지 않은 경우에는 압축기를 일정시간 작동시키는 단계(S30)로 리턴되는 단계를 포함함으로써, 압축기가 작동하는 과정 동안에는 냉매의 유출여부를 지속적으로 감지할 수 있는 것을 특징으로 한다. The present invention relates to a method of detecting a refrigerant leakage in a kimchi storage, the step of measuring the temperature inside the refrigerator before the operation of the compressor (S20), and after operating the compressor for a predetermined time (S30, S40) measuring the temperature inside the refrigerator (S50) And a step (S60) of comparing the temperature difference between the operation of the compressor and the operation of the compressor for a predetermined time (S60), and warning (S70) of the refrigerant leakage according to the temperature difference. When comparing the temperature difference before the operation and after a predetermined time operation (S60) when the temperature difference is more than the set temperature difference, the step of determining whether the internal temperature T 1 has reached the preset compressor stop temperature (S80), and the compressor stop If the temperature is not reached, the step of returning to the step of operating the compressor for a predetermined time (S30), so that the flow of the refrigerant during the operation of the compressor It characterized in that it can continuously detect the unit. 따라서, 냉매가 유출되어 냉매가 부족한 상태에서 압축기가 작동하는 일이 없으므로 압축기의 수명을 연장시킬 수 있으며, 제품의 안정성과 신뢰성을 높일 수 있다. Therefore, the compressor does not operate in a state where the refrigerant is insufficient and the refrigerant is insufficient, thereby extending the life of the compressor, it is possible to increase the stability and reliability of the product.

Подробнее

Номер записи: 65

16-08-2000 дата публикации

Apparatus for absorbing shock of door in kimch'i store house

Номер: KR100264133B1

Автор: 강남철

Принадлежит: 삼성전자주식회사, 윤종용

PURPOSE: An apparatus for reducing an impact of a door of the KIMCHI refrigerator is provided to relax an impact at which a door of the KIMCHI refrigerator is closed by absorbing the closing impact. CONSTITUTION: A door(20) is mechanically connected to the KIMCHI refrigerator(10) through a hinge. An interposing hole(23) is provided as an arc shape around the hinge on the top of the lateral side of the KIMCHI refrigerator(10). A supporting member(21) is made in the form of an arc so as to be inserted into the interposing hole(23). One end of the supporting member(21) is fixed to the door(20). The another end thereof is provided within the interposing member(21) and slides along the interposing member(21) as the door(20) is opened and closed.

Подробнее

Номер записи: 66

08-10-2004 дата публикации

김치저장고의 운전 제어방법

Номер: KR100451575B1

Автор: 전학규

Принадлежит: 위니아만도 주식회사

본 발명은 김치저장고의 운전 제어방법에 관한 것으로서, 보다 상세하게는 김치저장고의 보관모드 진입시 고내온도가 일정온도보다 높을 경우 고내온도를 적정시간 내에 목표온도에 도달하기 위해 압축기를 강제 운전시키는 강제운전 제어가 이루어지게 되는 데, 이때 냉매가 없거나 부족한 경우 온도 조건만으로 강제운전을 해제하는 조건에 부합할 수 없는 경우가 발생함에 따라 강제운전을 해제하는 조건을 만족시킬 수 있는 변수로 온도조건 및 시간조건을 설정하여 강제운전을 해제하는 온도조건에 도달하지 않는 경우에도 설정시간이 지나면 강제운전이 해제되어 정상적인 제어를 통해 보관모드가 수행되도록 한 것이다.

Подробнее

Номер записи: 67

09-08-1997 дата публикации

청과물 또는 절화의 변색방지용 흡수성 시트(water-absorbent sheet for preventing discoloration of vegetable, fruit or cut flower)

Номер: KR970703698A

Автор: 아쯔시 히시끼, 요시다까 가또

Принадлежит: 아사히 가세이 고오교 가부시끼가이샤, 유미꾸라 레이이찌

본 발명은 청과물 또는 절화의 변색방지용 5-히드록시-2-히드로시메틸-γ-피론을 함유하는 흡수성 시트를 제공한다. 선행기술과 비교할 때, 존 발녕은, 청과물 또는 절화의 절단면의 변색을 방지하면서, 고엽화 또는 부염화의 방지와 같은 청과물 또는 절화의 선도를 유지한다.

Подробнее

Номер записи: 68

31-12-2003 дата публикации

structure of hinge assembly for kim-chi refrigerator

Номер: KR100412404B1

Автор: 김화옥

Принадлежит: 위니아만도 주식회사

본 발명은 김치저장고 본체(1)의 일측면에 고정되고 그 내부에 지지편(17) 및 탄성수단(18)이 구비되는 힌지몸체(60)와, 상기 힌지몸체(60)에 힌지축(22)을 매개로 결합되어 도어(5)의 일측에 고정되는 회전부재(50)로 이루어진 힌지조립체에 관한 것으로, 상기 회전부재(50)의 양측면에 형성되어 힌지축(22)이 끼워지는 축결합공(52)에 대해 누름편(15)을 고정하는 핀(27)을 끼우기 위한 핀구멍(54)이 외측으로 소정각도 이격된 경사선상에 형성되도록 하여, 도어(5)가 폐쇄된 상태에서 상기 누름편(15)이 상기 축결합공(52)의 수직중심선에 대해 외측으로 힘을 받음으로써 회전부재(50)가 도어(5)의 전면을 눌러 도어(5)의 폐쇄상태를 더욱 긴밀히 할 수 있는 김치저장고의 힌지조립체 구조를 제공한다. The present invention is a hinge body 60 is fixed to one side of the kimchi storage body (1) and the support piece 17 and the elastic means 18 is provided therein, and the hinge shaft (22) on the hinge body (60) A hinge assembly comprising a rotating member 50 coupled to each other via a medium and fixed to one side of the door 5 is formed on both sides of the rotating member 50, and the shaft coupling hole into which the hinge shaft 22 is fitted. The pin hole 54 for fitting the pin 27 for fixing the pressing piece 15 with respect to the 52 is formed on the inclined line spaced apart by a predetermined angle to the outside, so that the pressing in the state in which the door 5 is closed When the piece 15 is forced outward with respect to the vertical center line of the shaft coupling hole 52, the rotating member 50 can press the front surface of the door 5 to more closely close the door 5. Provides the hinge assembly structure of Kimchi storage.

Подробнее

Номер записи: 69

24-02-2016 дата публикации

The pasta containing Scorched rice, Kimchi and marine products, and manufacturing method thereof

Номер: KR101597301B1

Автор: 조우현

Принадлежит: 조우현

본 발명은 누룽지, 김치 및 해산물을 함유하는 파스타 및 이의 제조 방법에 관한 것으로서, 보다 구체적으로는 본 발명에서는 해산물 파스타를 제조함에 있어서, 파스타 면발의 질감에 대한 관능적 특성이 현저히 향상되고, 김치 베이스 및 누룽지를 사용함으로써 파스타의 관능적 특성 및 영양학적 특성이 현저히 향상된 파스타의 제조 방법을 확립하였고, 이에 따라 제조된 본 발명의 파스타는 관능적 특성은 물론 건강기능성 유효성분을 포함하고 있으므로 고품질의 면 식품으로서 유용하게 활용될 수 있다. The present invention relates to a pasta containing rice cake, kimchi and seafood, and a process for producing the pasta. More specifically, the present invention proposes a process for producing seafood pasta, in which the sensory characteristics of the texture of pasta flakes are remarkably improved, The present inventors have found that pasta produced by the present invention has excellent sensory characteristics and nutritional characteristics, and thus, the pasta of the present invention is useful as a high-quality cotton food product because it contains health functional active ingredients as well as sensory characteristics. .

Подробнее

Номер записи: 70

07-05-2007 дата публикации

Method for checking error of a kimchi refrigerator

Номер: KR100713824B1

Автор: 김종률

Принадлежит: 위니아만도 주식회사

본 발명은 고내온도 제어시 일정시간이 경과하면 고내온도의 변화를 감지하여 이상유무를 판단할 수 있도록 한 김치저장고 이상동작 검지방법에 관한 것으로서, 사용자가 운전모드를 선택하면, 고내온도를 감지하여 운전모드의 제어온도에 따라 고내온도를 제어하는 제1단계, 고내온도 제어가 개시된 후 기 설정된 설정시간이 경과하는 지를 판단하여 설정시간이 경과하면, 현재 고내온도를 감지하는 제2단계, 현재 고내온도가 감지되면, 고내온도 제어 개시 전에 감지된 고내온도와 현재 고내온도를 비교하여 고내온도의 변화를 판단하는 제3단계, 및 제3단계에서 고내온도가 운전모드의 제어온도에 따라 변화하지 않으면 사용자에게 에러발생을 출력하는 제4단계를 포함하여 이루어지는 것을 특징으로 한다. The present invention relates to a kimchi storage abnormal operation detection method to detect the change in the internal temperature when a predetermined time elapses during the control of the internal temperature, when the user selects the operation mode, by detecting the internal temperature A first step of controlling the internal temperature according to the control temperature of the operation mode; a second step of detecting the current internal temperature when the preset time has elapsed after determining whether the preset time has elapsed after the internal temperature control has been started; When the temperature is sensed, the third step of determining the change in the inside temperature by comparing the inside temperature and the current inside temperature detected before the start of the inside temperature control, and in the third step if the inside temperature does not change according to the control temperature of the operation mode And a fourth step of outputting an error occurrence to the user. 김치저장고, 고내온도, 에러, 압축기, 히터 Kimchi Storage, High Temperature, Error, Compressor, Heater

Подробнее

Номер записи: 71

08-06-2010 дата публикации

Watery radish kimchi using sap and manufacturing method thereof

Номер: KR100961494B1

Автор: 이명우

Принадлежит: 이명우

PURPOSE: Watery radish kimchi using sap and a manufacturing method thereof are provided to improve visual effect and flavor of kimchi to stimulate appetite while preventing deterioration of the sap with a solution for making watery radish kimchi. CONSTITUTION: Watery radish kimchi using sap includes red fruit and vegetable extract 10 parts by weight, white root of Welsh onion, ginger and garlic 3 ~ 6 parts by weight, salted white radish 70 ~ 75 parts by weight, fermented red pepper and salted leaf mustard and Allium fistulosum 10 ~ 15 parts by weight. The sap is Acer pseudosieboldianum, Betula platyphylla var. japonica, Betula costata Trautv, Betula schmidtii Regel, Betula davurica Pall., Betula ermanii Chamisso, Carpinus laxiflora Blume, Alnus japonica Steud., Actinidia arguta Planchon, Vitis coignetiae Pulliat ex Planch, Cornus controversa Hemsl., Tilia amurensis Rupr., or Hovenia dulcis Thunb.

Подробнее

Номер записи: 72

29-09-2021 дата публикации

method of kimchi production using salted seafood alternative material with high glutamic acid content

Номер: KR20210117739A

Автор: 박성희, 서혜영, 윤예랑, 이민정

Принадлежит: 한국식품연구원

본 발명은 글루탐산 함량이 높은 젓갈 대체용 식품 첨가제 조성물 및 이를 활용한 김치 제조 방법에 관한 것이다. 본 발명에 따른 젓갈 대체용 식품 첨가제 조성물은 기존의 해산물, 어패류가 아닌 아미노산 함량이 높은 것으로 알려져 있는 대체 소재를 선정하고, 소재별로 적절한 가공 과정을 진행함으로써 단백질을 분해시켜 글루탐산 함량의 증가를 통해 감칠맛이 향상되었으며, 젓갈의 비린내와 높은 염도의 문제점을 해결할 수 있고, 그 외의 식품에서도 활용가치가 높다.

Подробнее

Номер записи: 73

30-09-2019 дата публикации

Manufacturing method for low salt Kimchi using acidic plant material

Номер: KR101987944B1

Автор: 김승희, 유정임, 이병영, 정옥선

Принадлежит: 농업회사법인 풍미식품 주식회사

본 발명은 본 발명은 고산도 식물성 소재를 이용한 저염김치 제조방법에 관한 것으로, 구체적으로 김치 주재료를 염절임하는 단계; 김치 부재료를 혼합하여 김치 양념을 제조하되, 식용 가능하고 산성인 식물성 소재 가공물을 첨가하여 pH가 4.6 내지 4.8인 김치 양념을 제조하는 단계; 상기 김치 양념을 30분 내지 2시간 숙성시키는 단계; 및 상기 염절임한 김치 주재료를 상기 숙성시킨 김치 양념에 버무리고 발효시키는 단계;를 포함하는 저염김치 제조방법에 관한 것이다. 본 발명에 따르면 저염김치의 저염조건으로 인한 잡균의 번식 및 김치가 쉽게 쉬어지거나 물러지는 문제를 개선할 수 있으면서 식물성 소재에 함유된 성분으로 인하여 건강에도 유익한 고품질의 저염김치를 제조할 수 있다. The present invention relates to a low salt kimchi manufacturing method using a high acidity vegetable material, specifically the step of pickling the kimchi main material; Preparing kimchi seasoning by mixing kimchi ingredients, adding a edible and acidic vegetable material to prepare a kimchi seasoning having a pH of 4.6 to 4.8; Aging the kimchi seasoning for 30 minutes to 2 hours; It relates to a low salt kimchi production method comprising; and fermenting the pickled kimchi main ingredients in the aged kimchi seasoning. According to the present invention can improve the problem of propagation of various bacteria due to the low salt conditions of low salt kimchi and the problem that kimchi is easily rested or receded, it is possible to manufacture high quality low salt kimchi that is beneficial to health due to the ingredients contained in the vegetable material.

Подробнее

Номер записи: 74

31-05-1995 дата публикации

Method and apparatus for controlling of kimchi fermentation

Номер: KR950005781B1

Автор: 권철환, 김성태, 박현수, 신현우, 이규정, 홍형기

Принадлежит: 이헌조, 주식회사금성사

내용 없음.

Подробнее

Номер записи: 75

28-01-2013 дата публикации

알밤 백김치 제조방법

Номер: KR101227169B1

Автор: 강미란

Принадлежит: 강미란

본 발명은 알밤 백김치 제조방법에 관한 것으로서, 보다 상세하게는 각종 채소와 함께 알밤을 사용하여 고명을 사용하되, 알밤을 통풍이 잘되는 그늘에서 말린 후 볶아 수분을 제거하여 가루로 만들어 양념에 사용하는 것으로, 각종 채소의 즙에 알밤가루를 섞어 걸죽하게 끓여 식힌 다음, 이러한 양념을 배추에 부어 일정온도와 시간동안 숙성시켜 제조하는 것으로서, 상기 알밤 및 알밤가루를 통해 설탕을 전혀 사용하지 않고 김치의 숙성보관시 발생되는 잡내를 효과적으로 제거 및 방지하여, 더욱 깔끔하고 시원한 백김치를 제조할 수 있는 알밤 백김치 제조방법에 관한 것이다.

Подробнее

Номер записи: 76

24-06-2015 дата публикации

manufacturing method of nutrition kimchi mixed functional powder

Номер: KR20150069673A

Автор: 이정운

Принадлежит: 유미원 주식회사

본 발명은 기류식분쇄기를 이용하여 평균입도 약 800-1000mesh로 초미분쇄된 체내에서 흡수가 가능한 난각분말, 대잎분말, 및 연잎분말 등을 첨가한 김치의 제조방법과 그에 따라 제조된 김치에 관한 것으로서, 더욱 상세하게는 갓, 배추나 무등을 이용하여 김치를 제조하는 과정에서 고추, 마늘, 생강, 양파, 무등의 양념류와 멸치액젓과 찹쌀죽을 혼합하는 일반적인 김치양념에 기류식분쇄기로 초미세분쇄한 난각분말, 대잎분말, 연잎분발;어성초분말 및 다시마분말, 새우분말과 멸치분말등을 첨가하여 김치에 부족한 영양소인 지방 및 단백질과 칼슘등을 보충하여 영양성분을 강화해주고, 화학조미료를 사용하지 않아도 김치의 깊은 맛을 낼 수 있으며, 난각분말 및 대잎분말, 그리고 연잎분말 등이 가지고 있는 성분을 이용하여 김치의 숙성을 지연시킴으로써 김치의 신선도를 장시간 유지할 수 있게 해주며, 김치의 유통과정에서 김치가 변질되어 발생하는 손실을 줄여주는 효과가 있다. 기능성분말들은 기류식분쇄기를 이용하여 평균입도가 약1000mesh에 가깝게 분쇄하여 세포에서 바로 흡수가 가능한 원형입자의 초미세분말로 부드러운 식감을 제공하며 저온(30℃)에서 분쇄되므로 열변성에 의한 단백질 등의 영양소 파괴가 발생하지 않아 원료가 가지고 있는 자연그대로의 성분을 체내에서 바로 흡수할 수 있는 효과가 있다

Подробнее

Номер записи: 77

03-11-2001 дата публикации

Kimch'i storehouse

Номер: KR100312192B1

Автор: 설승원

Принадлежит: 삼성전자 주식회사, 윤종용

본 발명은 김치저장고에 관한 것으로, 음료를 공급할 수 있도록 음료공급구멍(312)이 형성되면서 내부에는 공급된 음료를 담을 수 있는 소정크기의 수용부(313)가 형성됨은 물론 하부면(314)에는 수용부에 담겨진 음료를 선택적으로 배출시킬 수 있게 작동되도록 된 음료배출장치(400)가 갖춰진 음료통(310)과, 상기 음료통이 착탈가능하게 수납될 수 있도록 본체(10)내에 형성됨은 물론 바닥면(321)에는 외부와 연결되는 관통구멍(322)이 형성됨과 더불어 이 관통구멍의 중앙부에는 바닥면과 연결되면서 상방향으로 볼록한 모양으로 형성되어 음료통의 수납시 음료배출장치를 작동시키는 고정돌기(323)가 갖춰진 음료통장착부(320)와, 상기 음료통장착부의 하부에 위치되어 일단이 관통구멍과 연결되도록 결합됨은 물론 타단은 고내(11)를 감싸는 증발기파이프(73a)를 따라 아랫방향으로 일정한 경사각도를 이루면서 설치되도록 된 파이프부재(330)와, 상기 파이프부재의 타단과 결합되어 파이프부재를 통해 이동된 음료가 선택적으로 배출될 수 있게 작동되도록 된 취수장치 (340)및, 상기 취수장치에서 배출된 음료를 컵(200)을 이용해 공급받을 수 있도록 본체의 전면 소정부위에서 안쪽으로 오목하게 형성된 음료받이부(350)로 이루어진 음료공급장치(300)가 본체(10)에 설치되어져, 이용자의 편의성이 향상됨으로 인해 구매자의 선호도가 향상되어 상품성이 증진되도록 된 것이다. The present invention relates to a kimchi storage, the beverage supply hole 312 is formed so that the beverage can be supplied therein is provided with a receiving portion 313 of a predetermined size for containing the supplied beverage, as well as on the lower surface 314 The beverage container 310 is provided with a beverage dispensing device 400 is operable to selectively discharge the beverage contained in the receiving portion, and is formed in the main body 10 so that the beverage container can be detachably received, as well as the bottom The surface 321 is formed with a through hole 322 connected to the outside, and in the center portion of the through hole is formed in a convex upward shape while being connected to the bottom surface fixed projection for operating the beverage dispensing device when storing the beverage container 323 is provided with a beverage container mounting portion 320, the lower portion of the beverage container mounting portion is coupled to one end is connected to the through hole as well as the other end of the evaporator pipe (73a) surrounding the interior 11 In accordance with the pipe member 330 to be installed at a constant inclination angle in the downward direction, the water intake device 340 is coupled to the other end of ...

Подробнее

Номер записи: 78

17-12-2010 дата публикации

Out case for kimchi refrigerator

Номер: KR101002576B1

Автор: 박철준

Принадлежит: 엘지전자 주식회사

본 발명은 김치냉장고의 아웃케이스에 관한 것으로서, 본체의 좌우 방향을 따라 양 측에 각각 수직하게 배치되는 양 측판부와; 상기 양 측판부의 전방 영역을 차단하도록 상기 본체의 좌우방향을 따라 배치되는 전면판부와; 상기 양 측판부와 상기 전면판부의 상측을 차단하도록 배치되는 상판부와; 상기 전면판부의 전방에 배치되는 사각 판상의 데코부재와; 상기 전면판부에 각각 결합되어 상호 나란한 상기 데코부재의 두 연부를 각각 수용지지하는 제1데코지지부재 및 제2데코지지부재를 포함하는 것을 특징으로 한다. 이에 의해, 전면부의 손상 및 변형을 억제할 수 있어 외관 품위가 저하되는 것을 방지할 수 있는 김치냉장고의 아웃케이스가 제공된다. The present invention relates to an outer case of the kimchi refrigerator, and both side plate portions disposed perpendicular to both sides along the left and right directions of the main body; A front plate portion disposed along the left and right directions of the main body so as to block the front regions of the both side plate portions; An upper plate portion disposed to block the upper sides of the both side plate portions and the front plate portion; A rectangular plate-like decor member disposed in front of the front plate portion; And a first decor support member and a second decor support member respectively coupled to the front plate to accommodate and support two edge portions of the decor members, which are parallel to each other. Thereby, the outer case of the kimchi refrigerator which can suppress the damage and deformation | transformation of a front part, and can prevent an appearance quality from falling is provided.

Подробнее

Номер записи: 79

11-06-2019 дата публикации

Manufacturing method for low salt Kimchi using sugar-treated liquid of Prunus mume or Schisandra chinensis

Номер: KR101987955B1

Автор: 김승희, 유정임, 이병영, 정옥선

Принадлежит: 농업회사법인 풍미식품 주식회사

본 발명은 본 발명은 매실 또는 오미자 당절임액을 이용한 저염김치 제조방법에 관한 것으로, 구체적으로 매실 및 오미자 중에서 선택된 열매를 당절임하여 당절임액을 수득하는 단계; 김치 주재료를 염절임하는 단계; 김치 부재료를 혼합하여 김치 양념을 제조하되, 상기 당절임액을 첨가하여 pH가 4.6 내지 4.8인 김치 양념을 제조하는 단계; 상기 김치 양념을 30분 내지 2시간 숙성시키는 단계; 및 상기 염절임한 김치 주재료를 상기 숙성시킨 김치 양념에 버무리고 발효시키는 단계;를 포함하는 저염김치 제조방법에 관한 것이다. 본 발명에 따르면 저염김치의 저염조건으로 인한 잡균의 번식 및 이로 인해 김치가 쉽게 쉬어지거나 물러지는 문제를 개선할 수 있으면서 매실 또는 오미자에 함유된 성분으로 인하여 건강에도 유익한 고품질의 저염김치를 제조할 수 있다. 또한 매실 또는 오미자의 품질이 우수한 수확시기 뿐만이 아니라 사시사철 우수한 품질의 저염김치를 제조할 수 있다. The present invention relates to a method for producing a low-salt kimchi using a pickling liquid or an omelet sugar pickling liquid, comprising the steps of: Salting the main ingredients of Kimchi; Preparing a kimchi sauce by mixing the kimchi ingredients, preparing a kimchi sauce having a pH of 4.6 to 4.8 by adding the fermentation solution; Aging the kimchi seasoning for 30 minutes to 2 hours; And fermenting the salt-added main ingredients of the kimchi into the aged kimchi sauce, and fermenting the fermented kimchi. According to the present invention, it is possible to manufacture low-salt kimchi of high quality which is beneficial to health due to the ingredients contained in plum or omija, while it is possible to improve the problem of the generation of germs due to the low salt condition of the low salt kimchi, have. In addition, not only the harvest time of plum or omija is good but also low quality kimchi with good quality can be produced.

Подробнее

Номер записи: 80

21-12-2015 дата публикации

Preparing Method of Kimchi Dressing

Номер: KR101576551B1

Автор: 윤여찬, 최미영

Принадлежит: 주식회사 후드원, 최미영

본 발명은 개량 메주 및 조미 소재 추출액을 포함하는 대두 발효액, 조청, 매실청, 전통 간장 및 고춧가루를 포함하는 김치 양념의 제조방법, 김치 양념에 관한 것으로서, 본 발명의 상기 김치 양념 조성물을 이용하여 김치를 제조하는 경우, 미묘한 냄새가 나는 김치의 단점을 보완하면서, 김치의 저장성과 기능성을 유지하고, 고유의 맛을 낼 수 있어 외국인의 기호에도 적합한 김치를 제공할 수 있다. The present invention relates to a method of manufacturing a kimchi seasoning including soybean fermentation broth, anchovy, mulberry, traditional soy sauce and red pepper powder containing an improved meju and seasoning extract, and a kimchi seasoning, It is possible to maintain the storage and functionality of the kimchi and to provide a unique taste and to provide a kimchi suitable for the taste of foreigners while making up for the disadvantages of the kimchi having a subtle smell.

Подробнее

Номер записи: 81

10-02-1998 дата публикации

Method and material for extending the shelf-life of fresh foods

Номер: CA2135416C

Автор: Germain Landry, Hans J. Meier, Raymond Caissie

Принадлежит: Transform Pack Inc

A method of extending the shelf-life of fresh foods, such as meat, poultry, seafood, vegetables and fruit, uses a sheet comprising a film with a layer of adhesive and a curing or marinating agent attached to the film by the adhesive. The food is sealed in the sheet, with the curing or marinating agent in intimate contact with the food, and the package is maintained at a temperature of about 0°C until the food is substantially cured or marinated.

Подробнее

Номер записи: 82

23-09-2003 дата публикации

Packaging material for curing or marinating fresh foods during storage at low temperatures

Номер: US6623773B2

Автор: Germain Landry, Hans J. Meier, Raymond Caissie

Принадлежит: Transform Pack Inc

A packaging material for packaging a selected fluid-containing fresh food item for providing simultaneous curing or marinating of such food item and storage of the same at normal refrigeration temperatures. A packaging material comprises a substrate suitable for contact with food and a food treatment layer comprises a predetermined amount of edible adhesive applied to a food contacting surface of the substrate and a curing or marinating agent mixed in, retained and calibrated by the adhesive. The adhesive is capable of dissolving in fluid from the food at a temperature in the range of −3° C. to −4° C. The amount of curing or marinating agent retained by the predetermined amount of adhesive is that which is required to substantially cure or marinate the selected food item. The amount of the adhesive is determined by the amount of curing or marinating agent required to be retained by it.

Подробнее

Номер записи: 83

22-12-2015 дата публикации

A immersion type kimchi sauce stuffing device

Номер: KR101579620B1

Автор: 서은진, 양지희, 이상일, 정영배, 한응수

Принадлежит: 한국식품연구원

본 발명은 양측으로 설치되는 이송벨트 사이로 절임배추를 이동시키면서 이송벨트 하부에 설치된 양념통의 승강작동에 의해 절임배추가 양념통에 담긴 죽과 같은 상태의 양념소에 침지되게 함으로써, 양념소가 일정하고 고르게 배인 고품질의 김치를 대량을 생산할 수 있도록 한 침지식 김치 양념소넣기 장치에 관하여 개시한다. According to the present invention, pickled Chinese cabbage is immersed in a sauce like a porridge in a porridge-like state contained in a sauce container by lifting and lowering operation of a sauce tray provided at the lower part of the conveying belt while moving the pickled Chinese cabbage between transport belts installed on both sides, And a high-quality kimchi which is evenly folded can be mass-produced.

Подробнее

Номер записи: 84

15-11-2005 дата публикации

A method of cooked nutrition rice in aseptic packing system

Номер: KR100528491B1

Автор: 김상유, 박현준, 이창용

Принадлежит: 씨제이 주식회사

본 발명은 인삼, 대추, 밤, 흑미 등을 혼합하여 무균화 포장 공정에서의 영양밥 제조 방법에 관한 것으로서 맛과 향이 뛰어나고 보존성을 향상 시켜 상온에서 장기 보존이 가능한 무균화 포장밥의 제조 방법이다. 본 발명은 인삼, 대추, 밤을 칼슘 수용액에 0.1 내지 0.3% 정도의 유기산 수용액을 첨가하여 처리한 후 멥쌀, 찹쌀, 흑미와 일정 비율로 섞어 일정량을 내열성 플라스틱 용기에 자동 충전하여 밀폐된 공간에서 130~150℃의 온도에서 4~8초간 4~10회 반복의 고온 고압 살균 처리 후 일정량의 취반수를 충전하여 일정 조건에서 취반 후 무균화 된 공간에서 밀봉, 포장하는 방법으로, 상온에서 6개월 이상의 장기간 보존이 가능하고 미생물에 대한 안전성이 뛰어난 제조 방법에 관한 것이다. 또한, 여기에 인삼, 대추, 밤을 칼슘 수용액에 0.1 내지 0.3%의 유기산 수용액을 첨가, 사용하여 20분 내지 1시간의 브랜칭(blenching) 및 침지 처리 및 제품의 pH를 5.0 이하로 설정함으로써 보존성 효과를 더욱 상승시킨 포장밥의 제조 방법도 포함한다. The present invention relates to a method for producing nutritious rice in a sterilized packaging process by mixing ginseng, jujube, chestnut, black rice, etc., which is excellent in taste and aroma and improves preservation, and thus is a method for producing a sterilized packaged rice which can be stored for a long time at room temperature. The present invention is treated with ginseng, jujube, chestnuts added to the aqueous solution of about 0.1 to 0.3% organic acid and then mixed with rice, glutinous rice, black rice in a certain ratio to automatically fill a certain amount in a heat-resistant plastic container 130 in a closed space After high temperature autoclaving treatment for 4 ~ 10 times for 4 ~ 8 seconds at the temperature of ~ 150 ℃, it fills a certain amount of water and seals and packs in a sterile space after cooking under certain conditions. The present invention relates to a manufacturing method capable of long-term storage and excellent safety against microorganisms. In addition, ginseng, jujube and chestnuts are added with an aqueous solution of 0.1-0.3% organic acid to calcium aqueous solution, and then used for 20 minutes to 1 hour for branching and immersion treatment and setting the pH of the product to 5.0 or less. It also includes a method for producing a packaged rice further raised.

Подробнее

Номер записи: 85

15-09-2006 дата публикации

Front cover assembly structure of kim-chi storage

Номер: KR100624110B1

Автор: 박병건

Принадлежит: 위니아만도 주식회사

본 발명은 김치저장고의 전면커버 체결구조에 관한 것으로서, 본 발명은 복수의 저장실이 형성된 본체의 전면 아웃케이스 상에 전면판넬이 설치되고, 상기 전면판넬의 배면 가운데 부위에 개구면을 갖는 전면커버설치부가 마련되며, 상기 전면커버설치부에 전면커버가 설치되도록 된 김치저장고의 전면커버 체결구조에 있어서, 상기 개구된 전면커버설치부의 네 변 중 일부에 테두리선을 따라 일체로 형성된 가이드바에 의해 테두리홈이 형성되고, 상기 전면커버가 상기 테두리홈을 통해 끼움 삽입됨과 동시에 상기 가이드바에 의해 테두리홈이 형성되지 않은 상기 전면커버설치부의 일부 변에는 단품 형태로 제조된 고정가이드가 체결 조립되어 전면커버의 일측 변을 지지 고정하는 김치저장고의 전면커버 체결구조를 제공한다. The present invention relates to a front cover fastening structure of the kimchi storage, the present invention is a front panel is installed on the front outer case of the main body is formed with a plurality of storage compartment, the front cover installation having an opening surface in the center portion of the rear surface of the front panel In addition, in the front cover fastening structure of the kimchi storage that the front cover is to be installed in the front cover installation portion, the edge groove by the guide bar integrally formed along a border line on some of the four sides of the open front cover installation portion Is formed, and the front cover is inserted through the rim groove and at the same time some side of the front cover installation portion is not formed by the guide bar is fastened and assembled in the form of a fixed guide manufactured in the form of a single side of the front cover Provides a front cover fastening structure of the kimchi storage to support and secure the sides. 따라서, 본 발명은 단품 형태의 고정가이드를 이용하여 전면판넬의 조립 부위에 전면커버를 조립함으로써, 전면판넬과 전면커버 사이의 갭 발생을 최소화함과 동시에 작업의 편리성을 확보할 수 있는 효과가 있다. Therefore, the present invention is to assemble the front cover to the assembly portion of the front panel by using the fixed guide of the one-piece type, thereby minimizing the occurrence of gap between the front panel and the front cover and at the same time ensure the convenience of work have. 김치저장고, 전면판넬, 전면커버, 아웃케이스, 고정가이드, 가이드바, 가이드홈 Kimchi storage, front panel, front cover, outer case, fixing guide, guide bar, guide groove

Подробнее

Номер записи: 86

07-11-2016 дата публикации

Preparation Method of Kimchi Containing Extract of Phragmitis Rhizoma and Kimchi Manfactued Thereby

Номер: KR101673400B1

Автор: 오미정

Принадлежит: 오미정

The present invention relates to a method of manufacturing reed kimchi containing an extract of Phragmitis rhizoma, and reed kimchi manufactured thereby. The reed kimchi includes an extract of Phragmitis rhizoma having an effect of preventing adult diseases in kimchi spices, to add health functionality in the extract of Phragmitis rhizoma to the kimchi without hindering the unique taste of kimchi. According to the present invention, nutrients included in the extract of Phragmitis rhizoma can be easily taken. In addition, by taking active ingredients of the extract of Phragmitis rhizoma, a cholesterol level is reduced and the concentration of triglycerin which is known as a main danger element of cardiovascular diseases is lowered, so an excellent effect of preventing adult diseases is provided. According to the present invention, the method comprises a material preparing step, an extraction step, a salting step, a spice preparation step, a dewatering step, and a mixing step.

Подробнее

Номер записи: 87

09-01-2007 дата публикации

Attachment Structure Of Kim-chi Refrigerator's Tempered Glass

Номер: KR100666497B1

Автор: 김화옥

Принадлежит: 위니아만도 주식회사

본 발명은 김치냉장고의 본체 전면부 외관미를 위해 부착되는 김치냉장고의 강화유리 체결구조에 관한 것이다. The present invention relates to a tempered glass fastening structure of the kimchi refrigerator attached to the appearance of the main body front portion of the kimchi refrigerator. 상기와 같은 본 발명인 김치냉장고의 강화유리 체결구조는 김치 외관을 형성하는 본체와, 상기 본체의 상부를 개폐하기 위한 도어와, 상기 본체의 전면부 상단에 형성되는 디스플레이부와, 상기 본체의 전면부에 형성되는 가이드부, 및 상기 가이드부에 결합되는 강화유리로 이루어지는 김치냉장고에 있어서, 상기 가이드부는 강화유리가 삽입 고정될 수 있도록 좌 우측 세로대 및 상 하측 가로대로 이루어진 고정틀을 형성하고, 상기 좌 우측 세로대의 내측으로 강화유리 받침대가 소정의 폭으로 각각 형성되고, 상기 좌 우측 세로대 및 하측 가로대의 내부로 강화유리가 결합하기 위한 결합홈이 형성되며, 상기 우측 세로대의 하단에 안내턱이 형성되어, 상기 강화유리가 상기 가이드부에 결합되는 구조를 갖는 것을 특징으로 한다. Tempered glass fastening structure of the kimchi refrigerator of the present invention as described above, the main body to form the appearance of the kimchi, the door for opening and closing the upper portion of the body, the display unit formed on the top of the front portion of the main body, the front portion of the main body In the kimchi refrigerator consisting of a guide portion formed in, and tempered glass coupled to the guide portion, the guide portion forms a fixed frame consisting of left and right vertical pole and upper and lower horizontal so that the tempered glass can be inserted and fixed, the left and right Reinforced glass pedestal is formed in each of the predetermined width to the inside of the longitudinal column, a coupling groove for joining the tempered glass into the inside of the left and right longitudinal rod and the lower crosspiece is formed, the guide jaw is formed at the lower end of the right longitudinal rod, The tempered glass is characterized in that it has a structure coupled to the guide portion. 김치냉장고, 강화유리, 가이드부 Kimchi refrigerator, tempered glass, guide part

Подробнее

Номер записи: 88

24-04-1997 дата публикации

A method of temperature control in fermentation machine for a type of kimchi

Номер: KR970006112B1

Автор: 오치성

Принадлежит: 강진구, 삼성전자 주식회사

Apparatus and method for controlling the internal temperature of fermentor in refrigerator for Kimchi to be approached to presetting temperature of user. Control apparutus is consisted of sensing circuit of the internal temperature of fermentator, circuit for working heater, circuit for working compressor and mycom. In case which internal temperature is lower or higher than presetting temperature, mycom is operated to be able to control the phase to heater and control the on/off system to compressor. Thus internal temperature of fermentation room can be maintained at the presetting temperature.

Подробнее

Номер записи: 89

06-11-2004 дата публикации

Structure of opening door of kimchi-refrigerator

Номер: KR100455580B1

Автор: 김석균

Принадлежит: 위니아만도 주식회사

개시된 내용은 김치저장고에 있어서, 저장용기를 넣고 꺼낼 때 도어의 개폐공간을 최소화하고, 사용자의 동작을 편리하게 하며, 개폐동작 시 발생하는 충격을 제거하여 제품의 내구성을 증대시키는 김치저장고의 도어 개폐구조에 관한 것이다. Disclosed is a kimchi storage door opening and closing of the kimchi storage to minimize the opening and closing space of the door when the storage container is inserted and taken out, to facilitate the user's operation, and to remove the impact generated during the opening and closing operation to increase the durability of the product It's about structure. 이 김치저장고의 도어 개폐구조는 외부케이스와, 김치를 수용하는 저장실과, 저장실을 덮는 2개의 도어로 구성된 김치저장고에 있어서, 상기 각 도어의 외측면 모서리부와 상기 외부케이스 상단의 전방 및 후방 쪽에 각각 연결하는 연결축과, 상기 외부케이스 상면의 전방과 후방으로 상기 저장실과 상기 외부케이스가 이루는 벽면 내부에 형성되어 상기 연결축이 삽입되는 삽입부와, 상기 각 도어가 서로 접촉하는 내측면에 삽입되어 회전되는 롤러를 구성하여 이루어진다. The door opening and closing structure of the kimchi storage is a kimchi storage consisting of an outer case, a storage compartment for receiving the kimchi, and two doors covering the storage compartment, the outer side edges of each door and the front and rear sides of the outer case top. A connecting shaft connecting to each other, an insertion portion formed in a wall surface formed between the storage compartment and the outer case at the front and rear of the upper surface of the outer case and inserting the connecting shaft, and inserted into an inner surface where the doors contact each other. And constitutes a roller that is rotated. 이와 같은 김치저장고의 도어 개폐구조는 상측으로 여유 공간이 필요 없어 도어의 개폐공간을 최소화할 수 있고, 수평방향으로 힘을 가하여 도어를 개폐하므로 상부로 도어를 올리는 것보다 사용자의 동작을 편리하게 하며, 개폐동작 시 발생하는 충격을 제거하여 제품의 내구성을 증대시킬 수 있다. The door opening and closing structure of the Kimchi storage room can minimize the opening and closing space of the door because there is no need of free space on the upper side, and the user opens and closes the door by applying force in the horizontal direction, making the user's operation more convenient than raising the door to the top. In addition, the durability of the product can be increased by eliminating the shock ...

Подробнее

Номер записи: 90

24-04-1997 дата публикации

A method of controlling fermentation in refrigerator for kimchi

Номер: KR970006113B1

Автор: 석진오

Принадлежит: 김광호, 삼성전자 주식회사

This invention is about the method for controlling the ripening time by detecting the quantity of kimchi. In the ripening controlling and preserving process of kimchi, the process is composed of the decision process of ripening degree selection input(20), the decision process of ripening degree(21), the detecting process of quantity of kimchi(22), the decision process of quantity of kimchi(23), a ripening process(24), and a preserving process(25).

Подробнее

Номер записи: 91

01-11-2016 дата публикации

Manufacturing method for gimchi using dendropanax root and branch extraction liquid

Номер: KR101671382B1

Автор: 유주연

Принадлежит: 유주연

본 발명은 황칠나무의 뿌리와 줄기, 가지를 액즙중탕기로 달여 우려낸 추출액을 만들고, 맑은 물에 일정비율의 천일염을 풀어 천일염 염수를 만들고, 이 천일염 염수로 배추를 절여 절임 배추를 만든 후 4회에 거쳐 세척 및 탈수하고, 양념 속으로 들어가는 무생채에 황칠나무 추출액을 첨가하여 저온보관, 건조시킨 후 이에 각종 양념을 버무려 김칫소를 만들고, 절인 배추에 이 김칫소를 일정비율로 켜켜이 펴 발라서 김치제조방법에 관한 것으로서 이는 황칠나무의 효능 중에 있는 미생물의 활성화 억지력과 항산화, 항 미생물, 항 바이러스, 발효억제작용 등을 이용하여 본래 제조 초기단계의 신선한 김치에서 시간이 경과함에 따른 김치의 지나친 발효 현상을 억제시키고 신선함을 유지하며 일반 김치의 신선한 상태의 저장기간에 비춰 신선저장기간을 대폭 연장시켜서 사계절 맛있는 김치 고유의 아삭 아삭한 식감을 유지하고 인체에 유익한 건강식품으로서의 효능과 저장 및 유통관리의 효율성을 증대시키는 기능을 갖는 김치제조방법에 관한 것이다. In the present invention, the extracts of roots, stems, and branches of Huangchu tree are squeezed out with a liquid juice boiler, and a certain amount of salty salt is dissolved in clear water to make salted salted salted water. After washing and dehydration, the extract of Huangchu tree is added to the unripe rice which goes into the sauce and kept at low temperature and dried. Then, various kinds of seasonings are added to make Kimchi, and Kimchi is spread on the pickled cabbage at a certain ratio. , Which inhibits the excessive fermentation of kimchi over time in fresh kimchi originally produced at the early stage of production by utilizing the inhibitory activity of microorganisms and antioxidant, antimicrobial, antiviral and fermentation inhibitory action And keep freshness. In the fresh storage period of ordinary kimchi, fresh storage period Greatly extended by maintaining the crunchy texture of the seasons tasty kimchi is unique and relates to a method for manufacturing Kimchi has the function of increasing the beneficial health effects as a food storage and distribution, and management efficiency of the human body.

Подробнее

Номер записи: 92

12-03-2012 дата публикации

Defrosting control method for kimchi refrigerator of direct and indirectly cooling type

Номер: KR101122663B1

Автор: 김해성

Принадлежит: 위니아만도 주식회사

본 발명은 직간냉식 혼합형 김치냉장고의 제상제어방법에 관한 것으로, 직냉식룸의 제상운전 동작과 간냉식룸의 냉각운전 동작이 겹치는지 판단하는 단계; 판단 결과 두개 룸의 동작이 겹치면, 직냉식룸의 제상운전이 종료될 때까지 간냉식룸의 냉각운전 동작을 지연시키는 단계를 포함하는 것을 특징으로 한다. The present invention relates to a defrosting control method of a direct chilled mixed type Kimchi refrigerator, comprising: determining whether a defrosting operation of a direct cooling room and a cooling operation of the intercooling room overlap; If the determination result of the operation of the two rooms overlap, characterized in that it comprises the step of delaying the cooling operation operation of the intercooled room until the defrosting operation of the direct-cooled room. 김치냉장고, 제상제어, 주기 Kimchi Refrigerator, Defrost Control, Cycle

Подробнее

Номер записи: 93

24-08-1999 дата публикации

Operation control of pickle refrigerator

Номер: JPH11225668A

Автор: Ha Gyu Chun, Youn Kiru Lee, ハギュチュン, ヨウンキルリー

Принадлежит: Mando Machinery Corp

(57)【要約】【課題】一つの冷凍サイクル（圧縮機）を利用して多数のチャンバを設けた漬物冷蔵庫を構築し、漬物製品の信頼性及び多様性を達成する。【解決手段】本発明の漬物冷蔵庫の運転制御方法は多様な漬物種類と味に伴う熟成のために一つ以上のチャンバを設けた漬物冷蔵庫にて構成されており、漬物を熟成させるチャンバには一つ以上の設定温度帯域が設けられ、このうちいずれか一つの温度帯域を決定し、この設定温度に対して漬物種類と最終の味等に応じた総熟成時間を決定し、システムの作動のための全体熟成時間より誘導された固定時間、可変設定時間及び休止期を決定し、これらがマイコン１０に記録する。既に決定された設定温度帯域において庫内温度状態にしたがってヒータ１３、１４の作動により庫内温度を上昇させ、又は圧縮機６を作動させた後蒸発機７、８を作動させるべくソレノイドバルブ１１、１２を開放させて庫内温度を下降させることにより、庫内温度を調節する。これにより最適な漬物の熟成と保存を実行することができる。

Подробнее

Номер записи: 94

11-10-2018 дата публикации

Functional kimchi and manufacturing method thereof

Номер: KR101906304B1

Автор: 전종인

Принадлежит: 주식회사 대유위니아

본 발명은 기능성 김치 및 이의 제조방법에 관한 것이다. 상기 기능성 김치는 기능성 김치 전체중량에 대하여 절임배추 65~75 중량%, 무 8~14 중량%, 찹쌀풀 1~4 중량%, 설탕 0.3~1.5 중량%, 다진마늘 1~4 중량%, 다진생강 0.3~1.5 중량%, 배채 1~4 중량%, 대파 0.5~1.5 중량%, 고춧가루 1~5 중량%, 새우젓 0.5~1.5 중량%, 멸치액젓 1~4 중량%, 다시마국물 0.1~1.5 중량%, 부추 0.1~2 중량%, 쪽파 0.5~2 중량%, 사과농축액 0.1~1중량%, 양지육수 0.1~1.5 중량%, 유산균 발효액 0.01~0.3 중량% 및 감잎분말 0.2~0.5 중량%를 포함하는 것을 특징으로 한다. The present invention relates to a functional kimchi and a process for producing the same. The functional kimchi preferably contains 65 to 75% by weight of pickled Chinese cabbage, 8 to 14% by weight of undiluted Chinese cabbage, 1 to 4% by weight of glutinous rice flour, 0.3 to 1.5% by weight of sugar, 1 to 4% by weight of minced garlic, A safflower sauce, a safflower sauce, a safflower sauce, a safflower sauce, a safflower sauce, a safflower sauce, a safflower sauce, a safflower sauce, , 0.1 to 2 wt.% Of leek, 0.5 to 2 wt.% Of safflower, 0.1 to 1 wt.% Of apple concentrate, 0.1 to 1.5 wt.% Of safflower broth, 0.01 to 0.3 wt.% Of lactic acid bacteria fermentation broth and 0.2 to 0.5 wt. .

Подробнее

Номер записи: 95

02-09-2016 дата публикации

Method for manufacturing salted cabbage using turmeric

Номер: KR101653883B1

Автор: 이상호

Принадлежит: 이상호

본 발명에 따른 강황 절임 배추 제조방법은 물에 소금을 혼합하는 염수 제조단계와, 물에 강황을 넣고 끓이는 강황액 제조단계와, 상기 염수와 강황액을 혼합하여 염수강황액을 제조하는 단계와, 배추를 수세하는 단계와, 수세된 배추를 상기 염수강황액에 미리 지정된 시간동안 침잠시키는 단계와, 상기 염수강황액에 침잠된 배추를 수세하는 단계를 포함한다. 본 발명에 의해, 절임배추를 이용하여 제조되는 김치의 식감에 큰 영향을 미치지 않으면서도, 강황의 유효 성분이 스며든 절임배추를 제조할 수 있다. The present invention also provides a method for producing a Chinese cabbage, comprising the steps of: producing salt water to be mixed with water; preparing a sulfuric acid liquid to boil in water; mixing the salt water and the sulfuric acid solution to produce a salt water- A step of washing the cabbage; a step of immersing the washed cabbage in the brine solution for a predetermined time; and washing the cabbage soaked in the brine solution. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce pickled Chinese cabbages impregnated with an effective component of turmeric without significantly affecting the texture of kimchi produced using pickled Chinese cabbage.

Подробнее

Номер записи: 96

11-02-2004 дата публикации

a kimchi's acidity-measure device of refrigerator

Номер: KR20040012047A

Автор: 이영길

Принадлежит: 위니아만도 주식회사

본 발명은 김치저장고의 저장실 내부에 있는 저장물의 산도(pH)를 색깔의 변화로 직접 확인할 수 있는 김치저장고 저장물의 산도측정장치에 관한 것이다. 본 발명에 따른 김치저장고 저장물의 산도측정장치는 김치저장고의 본체 내부에 형성된 저장실의 내부에 저장된 저장물의 산도를 검출하는 장치에 있어서, 김치저장고의 본체 상단과 힌지된 도어의 하면에 구비되어 저장실 내의 저장물 산도를 검출 및 표시할 수 있는 산도검출부를 특징으로 한다.

Подробнее

Номер записи: 97

10-04-2020 дата публикации

Use of sulfur donating compounds to prevent post-harvest physiological deterioration

Номер: CN110996688A

Автор: C·P·弗瑞泽, C·霍兰德, S·W·考恩

Принадлежит: Apeel Technology Inc

本公开涉及防止农产品(例如块根，例如木薯根)腐败。本公开教导了使用供硫化合物(例如硫代硫酸盐，例如硫代硫酸钠)以使所述农产品能够清除内源产生的HCN，防止活性氧的积累，防止不溶性副产物的积累，和/或防止所述农产品中淀粉的损失。

Подробнее

Номер записи: 98

16-09-2019 дата публикации

Method for producing C3G-containing pogi kimchi by utilize sugaring Rubus coreanus, Mulberry, Blueberry

Номер: KR102020791B1

Автор: 강창수, 김병국, 유빛나, 유정임, 이병영, 정옥선

Принадлежит: 농업회사법인 풍미식품 주식회사

본 발명은 당절임 복분자, 오디, 블루베리를 사용한 C3G 함유 배추포기김치 제조방법에 관한 것으로, 구체적으로 복분자, 오디 또는 블루베리를 당절임하여 생성된 당절임 여과액 또는 당절임 분쇄물을 양념에 첨가하고 절인 배추에 버무려 고춧가루를 적게 사용하면서도 관능성이 우수하고 기능성이 추가된 배추포기김치의 제조방법에 관한 것이다. 본 발명에 따르면, C3G 함유소재를 사용함으로써 C3G 성분 특유의 기능성이 추가되고 고춧가루의 사용을 최소화하면서도 관능성이 우수하고 빨리 시어지지 않아 오랜 기간 두고 먹을 수 있는 김치를 제조할 수 있다. 또한 C3G 함유소재인 복분자, 오디, 블루베리를 당절임하면 오랜 기간 저장하더라도 색상이나 맛이 변질되지 않고 유지되어 언제나 우수한 품질의 C3G 함유 배추포기김치를 제조할 수 있다. 본 발명의 김치는 특히 고춧가루 특유의 강한 매운맛과 향을 싫어하는 외국인이나 어린이, 임산부 그리고 아기에게 수유를 해야 하는 출산 직후의 여성들에게 선호도가 높을 것이라 기대된다. The present invention relates to a method for producing C3G-containing cabbage bokchi kimchi using pickled bokbunja, audi, blueberries, specifically, a pickled filtrate or pickled crushed powder produced by pickling bokbunja, audi or blueberries in seasoning The present invention relates to a method for producing cabbage sauerkraut with added functionality and functionality while using less red pepper powder mixed with pickled cabbage. According to the present invention, by using the C3G-containing material can be produced kimchi that can be eaten for a long time because the functionality unique to the C3G component is added and the use of red pepper powder is minimized while the functionality is excellent and does not soak quickly. In addition, when pickling C3G-containing ingredients Bokbunja, Audi, and Blueberry, the color or taste remains unchanged even if stored for a long period of time, so that it is possible to produce C3G-containing cabbage kimchi of excellent quality at all times. Kimchi of the present invention is expected to be particularly high preference for foreigners, children, pregnant women and women immediately after childbirth to feed the baby, especially the strong spicy and aroma unique to red pepper powder.

Подробнее

Номер записи: 99

09-01-2007 дата публикации

Humidity maintenance and deodorization structure of kim-chi storage having fan

Номер: KR100666498B1

Автор: 김해성, 이영길

Принадлежит: 위니아만도 주식회사

Provided is a structure for maintaining humidity and deodorizing smell of a kimchi refrigerator to improve the deodorization effect and to allow the humidity of a kimchi refrigerator to be maintained to be constant. The structure comprises a cool air circulation pan(41) which is mounted at a pan mounting part located at the bottom part of a door(20) opening and closing a storage room; a channel which is formed between the pan mounting part and a deodorizer receiving part(50) to inhale the air of the storage room for discharging it; a humidity maintaining cover(62) which is provided with a humidity maintaining agent(61); and a deodorizer cover(52) which supports a deodorizer(51) provided at the deodorizer receiving part.

Подробнее

Номер записи: 100