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    Process for microwave browning proteinaceous fibrous meat products
    2.
    发明授权
    Process for microwave browning proteinaceous fibrous meat products 失效
    微波褐变蛋白质纤维肉制品的工艺

    公开(公告)号：US4985261A

    公开(公告)日：1991-01-15

    申请号：US535524

    申请日：1990-06-08

    申请人： Young C. Kang ,  Chee-Teck Tan ,  Brian Byrne ,  Lawrence L. Buckholz, Jr ,  Marion A. Sudol ,  Richard M. Boden

    发明人： Young C. Kang ,  Chee-Teck Tan ,  Brian Byrne ,  Lawrence L. Buckholz, Jr ,  Marion A. Sudol ,  Richard M. Boden

    IPC分类号： A21D2/24

    CPC分类号： A21D2/245

    摘要： Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretely encapsulated Maillard reaction reagents with the reaction reagents being at least one encapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); andexposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be ediblewhereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned. Optionally, the particulate flowable flavoring powder may be in the form of a slurry with a solvent composition which is capable of raising the dielectric constant of the foodstuff to be cooked whereby the foodstuff to be cooked is completely cooked and edibly browned in the period of time under 600 seconds.

    摘要翻译： 描述了一种生产煮熟的可熟化的储存稳定的纤维蛋白质肌肉组织食品的方法，包括以下步骤：（a）提供颗粒状可流动的调味粉末，其包含单独离散包封的美拉德反应试剂，反应试剂为至少一种包封的氨基 酸和至少一种包封的糖; （b）提供含有超过50％水的未煮过的纤维蛋白质肌肉组织食物; 与食品的至少一部分表面紧密接触，增加，赋予或增加量的（a）的颗粒状可流动调味粉末; 并将调味粉末涂布的食品表面暴露于微波粉末辐射一段时间以使食物可食用，从而使得所得产品作为食品可食用，并且煮熟的纤维蛋白质肌肉组织易于变褐。 任选地，颗粒状可流动的调味粉末可以是具有溶剂组成的浆料形式，其可以提高要烹饪的食品的介电常数，从而待烹饪的食物在一段时间内被完全烹饪和柔软地变褐 600秒以下。

    Process for microwave chocolate flavor formation in and/or on foodstuffs and products produced thereby
    3.
    发明授权
    Process for microwave chocolate flavor formation in and/or on foodstuffs and products produced thereby 失效
    在由此生产的食品和产品中和/或其中的微波巧克力风味形成方法

    公开(公告)号：US4940592A

    公开(公告)日：1990-07-10

    申请号：US371635

    申请日：1989-06-26

    申请人： Brian Byrne ,  Kevin P. Miller ,  Chee-Teck Tan ,  Lawrence L. Buckholz, Jr. ,  Marion A. Sudol

    发明人： Brian Byrne ,  Kevin P. Miller ,  Chee-Teck Tan ,  Lawrence L. Buckholz, Jr. ,  Marion A. Sudol

    IPC分类号： A21D2/00 ,  A21D13/00 ,  A21D13/08

    CPC分类号： A21D13/0006 ,  A21D13/0016 ,  A21D2/00

    摘要： Described is a process for carrying out microwave production of baked goods having a chocolate flavoring thereon and/or therein and products produced thereby.The process comprises the steps of:(a) providing a composition of matter consisting essentially of precursors of a chocolate flavor (e.g., sugar, leucine and phenyl alanine) and a solvent capable of raising the dielectric constant of the surface and/or the internal matrix of a foodstuff to be cooked whereby the cooking time will be less than 120 seconds (such as propylene glycol or glycerin) and water;(a') optionally, also providing a composition of matter consisting essentially of precursors of a Maillard reaction product flavor in admixture with the composition (a), supra, or separately with a solvent capable of raising the dielectric constant of the surface and/or internal matrix of the foodstuff to be cooked whereby the cooking time will be less than 120 seconds (such as propylene glycol or glycerine) and water;(b) providing an uncooked baked goods foodstuff, e.g., dough;(c) coating the composition of (a) and, optionally (a') onto the surface of the uncooked foodstuff and/or incorporating the composition of (a) and, optionally, (a') firstly into a controlled release system and then incorporating the controlled release system into the internal matrix of the foodstuff; and(d) exposing the thus-treated uncooked foodstuff to microwave radiation for a period of under 120 seconds whereby the resulting product is caused to be edible as a cooked foodstuff having chocolate flavor nuances.

    摘要翻译： 描述了在其上和/或其中具有巧克力调味料的烘焙食品和由此产生的产品进行微波生产的方法。 该方法包括以下步骤：（a）提供基本上由巧克力香料（例如，糖，亮氨酸和苯基丙氨酸）的前体组成的物质组合物和能够提高表面和/或内部的介电常数的溶剂 要烹饪的食品的基质，烹饪时间将小于120秒（如丙二醇或甘油）和水; （a'），任选地还提供基本上由美拉德反应产物香料的前体组成的物质组合物，与上述组合物（a）混合，或分别与能够提高表面的介电常数和/或 要煮熟的食品的内部基质，烹饪时间将少于120秒（如丙二醇或甘油）和水; （b）提供未煮熟的烘焙食品食品，例如面团; （c）将（a）和任选的（a'）的组合物涂覆到未煮过的食品的表面上和/或首先将（a）和任选的（a'）的组合物掺入控制释放系统中，然后 将控制释放系统并入食品的内部基质中; 和（d）将如此处理的未煮过的食物暴露于微波辐射下120秒以下，由此使所得产品作为具有巧克力风味细微差别的熟食可食用。

    Apparatus for preparing a solid phase microparticulate composition
    4.
    发明授权
    Apparatus for preparing a solid phase microparticulate composition 失效
    用于制备固相微粒组合物的装置

    公开(公告)号：US6042792A

    公开(公告)日：2000-03-28

    申请号：US933599

    申请日：1997-09-18

    申请人： Adi Shefer ,  Keith J. McDermott ,  Shmuel David Shefer ,  Chee-Teck Tan

    发明人： Adi Shefer ,  Keith J. McDermott ,  Shmuel David Shefer ,  Chee-Teck Tan

    IPC分类号： A61K8/11 ,  A61Q13/00 ,  B01F3/08 ,  G01N30/00 ,  B01F7/16

    CPC分类号： A61Q13/00 ,  A61K8/11 ,  G01N30/00

    摘要： Described are controlled, time-release microparticulate active and bioactive compositions (including perfuming compositions) for targeted delivery to services such as skin, hair and fabric and the environment proximate thereto, where the active and bioactive materials have a calculated log.sub.10 P values of between 1 and 8 (P being the n-octanol-water partition coefficient). Such compositions include the active or bioactive material in single phase, solid solution in a wax or polymer matrix also having coated thereon and/or containing a compatible surfactant. Also described are processes and apparatus for preparing such compositions and processes for using same. Furthermore, certain component(s) of the aforementioned compositions in combination with one another are novel, and other components have novel uses in increasing fragrance substantivity.

    摘要翻译： 描述了用于靶向递送到诸如皮肤，毛发和织物以及邻近的环境的受控的时间释放微粒活性和生物活性组合物（包括加香组合物），其中活性和生物活性材料具有计算的log 10P值在1和 8（P为正辛醇 - 水分配系数）。 这样的组合物包括在单相中的活性或生物活性物质，也在其上涂覆有和/或含有相容表面活性剂的蜡或聚合物基质中的固体溶液。 还描述了制备这种组合物的方法和装置以及使用它们的方法。 此外，上述组合物的某些组分彼此组合是新颖的，并且其它组分在增加香味直接性方面具有新颖的用途。

    Toroidal manifold sparger used in a fluidizing spray chilling system
    5.
    发明授权
    Toroidal manifold sparger used in a fluidizing spray chilling system 失效
    用于流化喷雾冷却系统的环形歧管喷雾器

    公开(公告)号：US5577668A

    公开(公告)日：1996-11-26

    申请号：US374112

    申请日：1995-01-18

    申请人： Chwan-Kong King ,  Chee-Teck Tan ,  Lewis G. Scharpf, Jr. ,  David P. O'Chat ,  Marvin Schulman

    发明人： Chwan-Kong King ,  Chee-Teck Tan ,  Lewis G. Scharpf, Jr. ,  David P. O'Chat ,  Marvin Schulman

    IPC分类号： A23L27/00 ,  B01J2/00 ,  B01J2/16 ,  B05B1/14 ,  B01J13/02

    CPC分类号： B01J2/16 ,  A23L27/72 ,  B01J2/003

    摘要： A toroidal manifold sparger having a hollow toroid member with an upper portion and a lower portion and having a plurality of first openings substantially evenly spaced along the lower portion thereof and all oriented perpendicular to the upper portion in a first and vertically downward direction, a plurality of second openings substantially evenly spaced along the lower portion of the toroid member and all oriented in a second direction, the first openings and the second openings being spaced apart from each other, each of the openings having a trajectory such that the trajectory of all of the first openings is parallel to each other and in a downward direction, and the second openings having a trajectory that radially inwardly converges in a downward direction, the first and second openings being the only openings in the lower portion, the toroid member being suspended from the upper portion.

    摘要翻译： 一种环形歧管喷射器，其具有中空的环形构件，具有上部和下部，并且具有沿着其下部基本上均匀间隔的多个第一开口，并且全部在第一和垂直向下的方向上垂直于上部定向，多个 的第二开口基本均匀地沿着环形构件的下部间隔开并且全部在第二方向上定向，第一开口和第二开口彼此间隔开，每个开口具有轨迹，使得所有的轨迹 所述第一开口彼此平行并且在向下方向上，并且所述第二开口具有沿向下方向径向向内收敛的轨迹，所述第一和第二开口是所述下部中的唯一开口，所述环形构件被悬挂 上部分。

    Apparatus for carrying out microwave browning process
    7.
    发明授权
    Apparatus for carrying out microwave browning process 失效
    用于进行微波褐变过程的设备

    公开(公告)号：US5075528A

    公开(公告)日：1991-12-24

    申请号：US596507

    申请日：1990-10-12

    申请人： Young C. Kang ,  Chee-Teck Tan ,  Brian Byrne ,  Lawrence L. Buckholz, Jr. ,  Marion A. Sudol ,  Richard M. Boden

    发明人： Young C. Kang ,  Chee-Teck Tan ,  Brian Byrne ,  Lawrence L. Buckholz, Jr. ,  Marion A. Sudol ,  Richard M. Boden

    IPC分类号： A21D2/24

    CPC分类号： A21D2/245

    摘要： Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretly encapsulated Maillard reaction reagents with the reduction reagents being at least one encapsulated amino acid and at least one encapsulated sugar;(b) providing an uncooked fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;(c) placing in intimate the contact with at least part of the surface of the foodstuff, a flavor augmenting, imparting or enhancing quantity of the particulate flowable flavoring powder of (a); and(d) exposing the flavoring powder coated foodstuff surface to microwave powder-radiation for a period of time to cause the foodstuff to be ediblewhereby the resulting product is caused to be edible as a foodstuff and the cooked fibrous proteinaceous muscle tissue is edibly browned. Optionally, the particulate flowable flavoring powder may be in the form of a slurry with a solvent composition which is capable of raising the dielectric constant of the foodstuff to be cooked whereby the foodstuff to be cooked is completely cooked and edibly browned in the period of time under 600 seconds.

    摘要翻译： 描述了一种生产煮熟的柔软的储存稳定的纤维蛋白质肌肉组织食物的方法，其包括以下步骤：（a）提供颗粒状可流动的调味粉末，其含有单独地悬浮的美拉德反应试剂，还原剂为至少一种包封的氨基 酸和至少一种包封的糖; （b）提供含有超过50％水的未煮过的纤维蛋白质肌肉组织食物; （c）与食品的表面的至少一部分紧密接触，增加，赋予或增加数量的（a）的颗粒状可流动调味粉末; 和（d）将调味粉末涂覆的食品表面暴露于微波粉末辐射一段时间以使食物可食用，从而使得所得产品作为食品可食用，并且煮熟的纤维蛋白质肌肉组织易于变褐 。 任选地，颗粒状可流动的调味粉末可以是具有溶剂组成的浆料形式，其可以提高要烹饪的食品的介电常数，从而待烹饪的食物在一段时间内被完全烹饪和柔软地变褐 600秒以下。

    Method of making controlled release flavors
    8.
    发明授权
    Method of making controlled release flavors 失效
    制作控释香味的方法

    公开(公告)号：US5064669A

    公开(公告)日：1991-11-12

    申请号：US681479

    申请日：1991-04-03

    申请人： Chee-Teck Tan ,  Young C. Kang ,  Marion A. Sudol ,  Chwan K. King ,  Marvin Schulman

    发明人： Chee-Teck Tan ,  Young C. Kang ,  Marion A. Sudol ,  Chwan K. King ,  Marvin Schulman

    IPC分类号： A23C19/086 ,  A23C19/09 ,  A23L1/18 ,  A23L1/22 ,  A23L1/39

    CPC分类号： A23C19/086 ,  A23C19/0904 ,  A23L23/00 ,  A23L27/72 ,  A23L7/183

    摘要： Novel controlled release flowable flavoring powders and processes and apparatus for preparing and using such agents, the processes comprising heating a high melting point encapsulating or enrobing material, such as a fat and/or wax and one or more emulsifiers to melt this starting material; mixing one or more water-containing flavor compositions with a texture conditioning agent; mixing the flavor compositions and texture conditioning agent(s) with the molten fat or wax to obtain a homogeneous mixture in the form of an emulsion; and chilling the flavor composition-containing mixture to provide discrete particles of solid encapsulated flavoring agent, together with the products so produced and methods for using same.

    摘要翻译： 新型控制释放的可流动调味粉末以及用于制备和使用这些试剂的方法和装置，所述方法包括加热包封或引入材料（例如脂肪和/或蜡）和一种或多种乳化剂的高熔点以熔化该起始原料; 将一种或多种含水风味组合物与纹理调理剂混合; 将风味组合物和质地调理剂与熔融的脂肪或蜡混合以获得乳液形式的均匀混合物; 并冷却含有风味组合物的混合物以提供固体包封的调味剂的离散颗粒，以及如此生产的产品及其使用方法。

    Lipoprotein emulsions for food use and methods for preparing the same
    9.
    发明授权
    Lipoprotein emulsions for food use and methods for preparing the same 失效
    食品用脂蛋白乳剂及其制备方法

    公开(公告)号：US4360537A

    公开(公告)日：1982-11-23

    申请号：US27417

    申请日：1979-04-05

    申请人： Chee-Teck Tan ,  Gail P. Howard ,  Earl W. Turner

    发明人： Chee-Teck Tan ,  Gail P. Howard ,  Earl W. Turner

    IPC分类号： A21D2/26 ,  A23C11/06 ,  A23L1/187 ,  A23L1/24 ,  A23L1/305 ,  A23L1/32 ,  A23L1/48

    CPC分类号： A23C11/06 ,  A21D2/266 ,  A23L15/35 ,  A23L27/60 ,  A23L33/185 ,  A23L35/10 ,  A23L9/10

    摘要： Liproprotein emulsion system composed of protein, edible oil and other selected food ingredients are proposed and used to replace egg yolk and other natural materials in various food products. New and improved processes are described for the preparation of lipoprotein emulsions in a liquid or dry form for use in cake; protein beverages and other food compositions. These processes include methods to improve the solubility and functional properties of the protein component. The lipoprotein system can be used alone or in combination with egg white or other heat coagulable proteins to be a complete or partial substitute for whole eggs. Examples illustrate the practice of this invention to replace egg yolk in cake, donut, muffin, custard and like products.

    摘要翻译： 提出由蛋白质，食用油等食品成分组成的脂蛋白乳液体系，代替各种食品中的蛋黄和其他天然物质。 描述了用于制备用于蛋糕的液体或干燥形式的脂蛋白乳液的新的和改进的方法; 蛋白质饮料和其他食物组合物。 这些方法包括提高蛋白质组分的溶解度和功能性质的方法。 脂蛋白系统可以单独使用或与蛋清或其他可凝结的蛋白质组合使用，以成为完全或部分替代全蛋。 实施例说明了本发明在蛋糕，甜甜圈，松饼，乳蛋糕和类似产品中取代蛋黄的实践。