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22 条记录 (耗时 0.022 秒)

    BAKERY PRODUCT WITH IMPROVED FLAVOUR PROPERTIES
    13.
    发明申请
    BAKERY PRODUCT WITH IMPROVED FLAVOUR PROPERTIES 审中-公开
    烘烤产品具有改进的香味特性

    公开(公告)号：US20140065270A1

    公开(公告)日：2014-03-06

    申请号：US14115273

    申请日：2012-05-01

    申请人： Tuong Huynh-Ba ,  Florian Viton ,  Walter Matthey-Doret

    发明人： Tuong Huynh-Ba ,  Florian Viton ,  Walter Matthey-Doret

    IPC分类号： A21D2/18 ,  A21D2/24

    CPC分类号： A21D2/181 ,  A21D2/245 ,  A21D13/33 ,  A23L27/70

    摘要： The present invention relates to a bakery product with improved flavour properties and in particular an improved flavour shelf life. The product is prepared from a dough comprising flour, water, proline and an alkane polyol preferably wet, present in an effective amount to improve the flavour properties of said product when baked.

    摘要翻译： 本发明涉及具有改善的风味特性，特别是改进的香味保质期的面包店产品。 该产品由面粉，水，脯氨酸和优选为湿的烷烃多元醇的面团制成，以有效量存在，以改善烘烤时所述产品的风味特性。

    Preparation of 2-acetyl-1-pyrroline compositions
    15.
    发明授权
    Preparation of 2-acetyl-1-pyrroline compositions 失效
    2-乙酰基-1-吡咯啉组合物的制备

    公开(公告)号：US5401521A

    公开(公告)日：1995-03-28

    申请号：US158934

    申请日：1993-11-29

    申请人： Philippe Duby ,  Tuong Huynh-Ba

    发明人： Philippe Duby ,  Tuong Huynh-Ba

    IPC分类号： A23L27/20 ,  C07D207/20 ,  A23L1/226

    CPC分类号： C07D207/20 ,  Y10S426/804 ,  Y10S514/849 ,  Y10S514/888 ,  Y10S514/889 ,  Y10S514/937 ,  Y10S514/948 ,  Y10S514/964 ,  Y10S514/965 ,  Y10S514/974

    摘要： 2-acetyl-1-pyrroline is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline compound with an acid and then the reaction medium is neutralized with an equimolar amount of a base to obtain a neutralized reaction medium containing the 2-acetyl-1-pyrroline. A cyclodextrin and/or maltodextrin support material is added to the neutralized medium which then is freeze-dried to isolate the 2-acetyl-1-pyrroline with the support to obtain the 2-acetyl-1-pyrroline incorporated with the support material.

    摘要翻译： 通过用酸水解2-（1-烷氧基乙烯基）-1-吡咯啉化合物制备2-乙酰基-1-吡咯啉，然后用等摩尔量的碱中和反应介质，得到含有2 乙酰基-1-吡咯啉。 将环糊精和/或麦芽糖糊精载体材料加入到中和的介质中，然后将其冷冻干燥以将2-乙酰基-1-吡咯啉与载体分离，得到与载体材料结合的2-乙酰基-1-吡咯啉。

    Treatment of vegetables
    19.
    发明授权
    Treatment of vegetables 失效
    蔬菜处理

    公开(公告)号：US5922374A

    公开(公告)日：1999-07-13

    申请号：US760622

    申请日：1996-12-04

    申请人： Marc Cedric Daury ,  Tuong Huynh-Ba ,  Eric Raetz

    发明人： Marc Cedric Daury ,  Tuong Huynh-Ba ,  Eric Raetz

    IPC分类号： A23L19/00 ,  A23L2/02 ,  A23L2/04 ,  A23L3/16 ,  A23L3/3463 ,  A23L21/10 ,  A23B7/10

    CPC分类号： A23L2/04 ,  A23L19/09

    摘要： Process for the preparation of a vegetable juice or puree in which at least one fresh vegetable is homogenized in the presence of water, where appropriate under an inert atmosphere, so as to release the flavor precursors and part of the endogenous enzymes, the homogenate is incubated at a temperature of between 0.degree. C. and 70.degree. C. for 5 min to 24 h, it is processed, where appropriate, into juice or puree, and then it is pasteurized. Cooked juice or puree derived from unblanched vegetables, capable of being obtained by the process, having an enhanced raw flavor, and a natural color which is better preserved than that of the same cooked juice or puree derived from blanched vegetables. Use of a juice or puree, or of a dry extract of juice or puree in the preparation of a food product.

    摘要翻译： 用于制备蔬菜汁或pur + E，acu e + EE e的方法，其中至少一种新鲜植物在适当的情况下在水的存在下在惰性气氛下均化，以释放出风味前体和部分 将内源性酶，匀浆在0℃至70℃的温度下孵育5分钟至24小时，在适当情况下将其加工成果汁或pur + E，acu e + EE e和 然后将其进行巴氏杀菌。 煮熟的果汁或pur + E，acu e + EE e衍生自未漂白的蔬菜，能够通过该方法获得，具有增强的原味，以及比同样的熟的果汁或pur + E更好地保存的天然色素 ，acu e + EE e衍生自漂白的蔬菜。 使用果汁或pur + E，acu e + EE e或果汁或pur + E的干提取物，acu e + EE e制备食品。

    Preparation of quinic acid derivatives
    20.
    发明授权
    Preparation of quinic acid derivatives 失效
    奎尼酸衍生物的制备

    公开(公告)号：US5401858A

    公开(公告)日：1995-03-28

    申请号：US95873

    申请日：1993-07-21

    申请人： Tuong Huynh-Ba

    发明人： Tuong Huynh-Ba

    IPC分类号： C07C67/29 ,  C07D307/00

    CPC分类号： C07D307/00 ,  C07C67/29 ,  Y02P20/55

    摘要： 3- or 4-mono-, 1,3- or 1,4- or even 3,4-disubstituted derivatives of quinic acid are produced by reaction of a hydroxycinnamic acid derivative, of which the phenol group(s) is/are protected with a quinic acid derivative, to form an ester and the different reactivities of the OH functions in the 3 and 4 positions are used to carry out the esterification selectively under low temperature conditions, after which the protective groups are cleaved under controlled acidity and temperature conditions. These conditions avoid any degradation or isomerization. The process enables new quinides to be obtained in high yields.

    摘要翻译： 奎宁酸的3-或4-单，1,3-或1,4-或甚至3,4-二取代的衍生物是通过苯基被保护的羟基肉桂酸衍生物的反应产生的 与奎宁酸衍生物形成酯，并且在低温条件下使用3位和4位的OH官能团的不同反应性选择性地进行酯化反应，之后保护基团在受控的酸度和温度条件下裂解 。 这些条件避免了任何降解或异构化。 该方法可以以高产率获得新的醌。