公开(公告)号：US5372834A

公开(公告)日：1994-12-13

申请号：US265109

申请日：1994-06-24

申请人： Lawrence L. Buckholz, Jr. ,  Lewis G. Scharpf

发明人： Lawrence L. Buckholz, Jr. ,  Lewis G. Scharpf

IPC分类号： A23L23/00 ,  A23L27/00 ,  A23L27/20 ,  A23L29/00 ,  C07C55/10 ,  C07C57/02 ,  C07C59/245 ,  A23L1/231

CPC分类号： C07C55/10 ,  A23L23/00 ,  A23L27/2052 ,  A23L27/82 ,  A23L29/035 ,  C07C57/02 ,  C07C59/245

摘要： Described is the use of one or more of the acids: aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in augmenting or enhancing the organoleptic properites of foodstuffs particularly with respect to imparting a umami effect and/or imparting of mouthfeel and fullness to the flavor of foodstuffs in the absence of amino acids except sulfur-bearing amino acids, salts thereof, pyrrolidone carboxylic acid, salts thereof and nucleotides.

摘要翻译： 描述了一种或多种酸的使用：乌头酸，葡萄糖酸和/或琥珀酸单独或进一步与香紫苏内酯一起用于增强或增强食品的感官特性，特别是在赋予鲜味效果和/或赋予 在没有含氨基酸的氨基酸，其盐，吡咯烷酮羧酸，其盐和核苷酸的情况下，口感和丰满的食物味道。

公开(公告)号：US5004618A

公开(公告)日：1991-04-02

申请号：US535539

申请日：1990-06-08

申请人： Lawrence L. Buckholz, Jr. ,  Robin Kasper-Lehmann

发明人： Lawrence L. Buckholz, Jr. ,  Robin Kasper-Lehmann

IPC分类号： A23L13/70

CPC分类号： A23L13/72 ,  A23L13/70

摘要： Described is a process for producing a marinaded proteinaceous product, such as a marinaded chicken meat, whereby the resulting product has a savory flavor, such as a teriyaki flavor, comprising the steps of:(a) providing a meat muscle tissue inner food core;(b) preparing a mixture of:(i) an inorganic phosphate salt;(ii) water; and(iii) a reaction flavor which is a reaction product of cysteine hydrochloride, thiamine hydrochloride and macerated meat;(c) coating the mixture of (b) onto the surface of the meat of (a) and keeping the coating on the meat for such a period of time as to cause the meat to permanently absorb or adsorb the flavor composition of (b); and(d) cooking the resulting product.

摘要翻译： 描述了用于生产腌制蛋白质产品如腌制鸡肉的方法，由此所得产品具有咸味，例如味精，包括以下步骤：（a）提供肉肌肉组织内食物芯; （b）制备以下混合物：（i）无机磷酸盐; （ii）水; 和（iii）作为半胱氨酸盐酸盐，盐酸硫胺素和浸渍肉的反应产物的反应香料; （c）将（b）的混合物涂覆到（a）的肉的表面上并将涂层保持在肉上一段时间，以使肉永久吸收或吸附（b）的风味剂组合物， ; 和（d）烹饪所得产品。