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    Process for the preparation of a flavoring component
    91.
    发明授权
    Process for the preparation of a flavoring component 失效
    调味组分的制备方法

    公开(公告)号：US6048560A

    公开(公告)日：2000-04-11

    申请号：US875380

    申请日：1997-09-11

    Applicant: Johannes Marinus van Dort ,  Johannes Theodorus de Heij

    Inventor： Johannes Marinus van Dort ,  Johannes Theodorus de Heij

    IPC: A23L27/20 ,  A23L27/30 ,  C11B9/00 ,  C11B9/02 ,  A23L1/22 ,  A23L2/56

    CPC classification number: A23L27/30 ,  A23L27/201 ,  A23L27/204

    Abstract: The invention concerns a process for the preparation of flavoring components through non-enzymatic oxidative degradation at an elevated temperature below 250.degree. C. of p-hydroxy-styrene-type compounds of general formula (I), wherein R1 is hydrogen or a hydroxy or alkoxy group and R2 is an alkyl group or an organic functional group. Preferably R1 is hydrogen, hydroxy or methoxy and R2 is an alkyl group or an aldehyde or keto group, a carboxylic acid or ester group, or a carbinol, carbinol ester or an ether group. The oxidative degradation is conveniently carried out in an organic solvent at a temperature between 120 and 200.degree. C. The flavoring components are suitable for incorporation into flavoring or directly into foods. They have a phenolic and sweet-aromatic flavor character. ##STR1##

    Abstract translation: PCT No.PCT / EP96 / 00156 Sec。 371日期：1997年9月11日 102（e）1997年9月11日PCT PCT 1996年1月9日PCT公布。 公开号WO96 / 22702 日期1996年8月1日本发明涉及一种通过在低于250℃的高温下通过非酶催化降解制备调味成分的通式（I）的对羟基苯乙烯型化合物的方法，其中R1是 氢或羟基或烷氧基，R 2为烷基或有机官能团。 优选地，R 1是氢，羟基或甲氧基，R 2是烷基或醛或酮基，羧酸或酯基，或甲醇，甲醇酯或醚基。 氧化降解方便地在有机溶剂中在120至200℃的温度下进行。调味组分适于掺入调味剂或直接加入到食品中。 它们具有酚醛和甜味芳香的味道。

    Substantially oil free fried flavor food product and method of making
    93.
    发明授权
    Substantially oil free fried flavor food product and method of making 失效
    基本无油油炸风味食品及其制作方法

    公开(公告)号：US5536520A

    公开(公告)日：1996-07-16

    申请号：US241477

    申请日：1994-05-12

    Applicant: W. R. Seeds ,  William A. McMinn, III

    Inventor： W. R. Seeds ,  William A. McMinn, III

    IPC: A23L1/00 ,  A23L1/10 ,  A23L1/164 ,  A23L1/176 ,  A23L1/18 ,  A23L1/226 ,  A23L1/40 ,  A21D2/34 ,  A21D2/36 ,  A23D7/015

    CPC classification number: A23L23/10 ,  A23L27/201 ,  A23L7/117 ,  A23L7/122 ,  A23L7/157 ,  A23L7/191 ,  A23L7/198 ,  A23P20/12

    Abstract: A substantially oil free fried flavor food product having a fried flavor obtained by cooking a starch and/or a protein from grain flours, vegetable flours, food protein source materials and the like with fats and oils under controlled conditions for producing roux, extracting the oil from the roux resulting in a food product having a definitive fried or peak flavor as can be correlated by the color of the food product. The substantially oil free food product has enhanced fried flavor and is most suitable as an interface coating through enhanced adhesion properties for raw vegetables and consumable meats. The dry powder food product having fried flavor can be utilized in a variety of foods, either as an ingredient or coating, producing a consumable food having fried flavor without the food being fried in oil.

    Abstract translation: 一种基本上无油的油炸风味食品，其具有通过在控制条件下从谷物粉，植物面粉，食品蛋白质源材料等中烹调淀粉和/或蛋白质而获得的油炸味道， 从而产生具有明确的油炸或高峰味的食品，可以通过食品的颜色相关联。 基本无油的食品具有增强的油炸风味，并且通过增加生蔬菜和消费肉的粘合性能最适合作为界面涂层。 具有油炸风味的干粉食品可以用作各种食品，作为成分或涂料，生产具有油炸风味的消费食品，而食物不被油炸。

    Process for the preparation of flavoring mixtures
    94.
    发明授权
    Process for the preparation of flavoring mixtures 失效
    调味料混合物的制备方法

    公开(公告)号：US5178892A

    公开(公告)日：1993-01-12

    申请号：US719304

    申请日：1991-06-24

    Applicant: John Simmons ,  Jan Visser

    Inventor： John Simmons ,  Jan Visser

    IPC: A23L27/00 ,  A23L27/20 ,  A23L29/00 ,  C11B9/00 ,  C11B9/02 ,  C11C3/00

    CPC classification number: C11C3/006 ,  A23L27/201

    Abstract: The invention concerns a process for the preparation of flavoring mixtures by heating of fatty acids or fatty acid derivatives with an oxidizing agent in the presence of at least 0.1% by weight of an antioxidant. Polyunsaturated fatty acids or animal or vegetable fats which are rich in such acids are preferred as starting materials. The preferred oxidizing agent is oxygen. The oxidation mixtures obtained are rich in aldehydes and can be used to improve the organoleptic properties of foods.

    Abstract translation: 本发明涉及通过在至少0.1重量％的抗氧化剂存在下用氧化剂加热脂肪酸或脂肪酸衍生物来制备调味混合物的方法。 富含这种酸的多不饱和脂肪酸或动物或植物脂肪优选作为原料。 优选的氧化剂是氧。 获得的氧化混合物富含醛，可用于改善食品的感官特性。

    Flavorants derived from fats and oils
    95.
    发明授权
    Flavorants derived from fats and oils 失效
    来自脂肪和油的调味剂

    公开(公告)号：US5158795A

    公开(公告)日：1992-10-27

    申请号：US693332

    申请日：1991-04-29

    Applicant: Teh-Kuei Chen ,  John S. Tandy

    Inventor： Teh-Kuei Chen ,  John S. Tandy

    IPC: A23L27/20

    CPC classification number: A23L27/201

    Abstract: Flavorants are obtained by collecting at least one of differing volatile fractions evolved over differing periods of time from a liquid pool of at least one fat or one oil and mixtures thereof into which oxygen is introduced while being heated to a temperature of from 300.degree. C. to 475.degree. C.

    Abstract translation: 调味剂是通过收集在不同时间段内从至少一种脂肪或一种油的液体池和其混合物中放出的不同挥发性成分中的至少一种而获得的，当加热至300℃时，引入氧气。 至475℃

    Process for preparing a caramel butterscotch flavor syrup
    97.
    发明授权
    Process for preparing a caramel butterscotch flavor syrup 失效
    焦糖奶油香料糖浆的制备方法

    公开(公告)号：US4753814A

    公开(公告)日：1988-06-28

    申请号：US67667

    申请日：1987-06-26

    Applicant: Lisa T. Gilmore

    Inventor： Lisa T. Gilmore

    IPC: A23G3/32 ,  A23L27/20 ,  A23L1/226 ,  A23D5/00 ,  A23L1/22 ,  A23L2/26

    CPC classification number: A23G3/32 ,  A23L27/201

    Abstract: A process is disclosed for obtaining a caramel butterscotch flavored aqueous phase composition comprising heating an admixture of an aqueous solution of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 100.degree. F. to 250.degree. F. for about 0.5-5 hours. Heating is done in the presence of a base catalyst with the admixture held at a pH of at least 7. The resultant emulsion is separated to recover an aqueous phase having the caramel butterscotch flavor. When the aqueous phase is incorporated into a low calorie table syrup, the resultant product has excellent butterscotch flavor impact and the syrup maintains its clear composition.

    Abstract translation: 公开了一种用于获得焦糖黄油糖调味水相组合物的方法，其包括在约100°F至250°F的温度下以50:1至1:10的比例加热糖和黄油的水溶液的混合物。 约0.5-5小时。 在基础催化剂的存在下进行加热，其中混合物的pH保持在至少7.所得乳液被分离以回收具有焦糖黄油乳酪风味剂的水相。 当水相结合到低热量表糖浆中时，所得产品具有优异的奶油乳酪风味影响，并且糖浆保持其清晰的组合物。

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