公开(公告)号：US5059434A

公开(公告)日：1991-10-22

申请号：US596498

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 reaction reagents being at least one enxapsulated 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可熟化的贮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，其包含单独的离心包裹的美拉德反应试剂，其中反应试剂是至少一个被包封的氨基 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。

公开(公告)号：US5366747A

公开(公告)日：1994-11-22

申请号：US168338

申请日：1993-12-17

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 ,  A23L1/226 ,  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：US5091200A

公开(公告)日：1992-02-25

申请号：US701850

申请日：1991-05-17

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 cooked browned baked goods including the steps of:(a) providing a particulate flowable flavoring powder which contains individually discretly 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 baked goods foodstuff, e.g., dough;(c) coating the composition of (a) onto the surface of the uncooked foodstuff; and(d) exposing the flavoring powder coated foodstuff surface to microwave radiation for a period of time to cause the foodstuff to be edible and to be brownedwhereby the resulting product is caused to be edible as a foodstuff and the baked goods 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 for a period of time under 600 seconds.

摘要翻译： 描述了一种生产煮熟的褐色烘焙食品的方法，包括以下步骤：（a）提供一种颗粒状的可流动的调味粉末，该粉末包含单独悬浮的美拉德反应试剂，反应试剂是至少一种包封的氨基酸和至少一种包封的糖; （b）提供未煮熟的烘焙食品食品，例如面团; （c）将（a）的组合物涂覆在未煮过的食品的表面上; 和（d）将调味粉末涂覆的食品表面暴露于微波辐射一段时间以使食物可食用并且被褐变，从而使得所得产品作为食品可食用，并且烘焙食品被柔软地变褐。 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，其能够提高要烹饪的食品的介电常数，从而待烹饪的食物被完全煮熟并可柔软地变褐一段时间 600秒以下。

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。

公开(公告)号：US4960603A

公开(公告)日：1990-10-02

申请号：US534880

申请日：1990-06-08

申请人： Lawrence L. Buckholz, Jr. ,  Mohamad I. Farbood ,  Nicolas Kossiakoff ,  Lewis G. Scharpf ,  Eugene W. Seitz

发明人： Lawrence L. Buckholz, Jr. ,  Mohamad I. Farbood ,  Nicolas Kossiakoff ,  Lewis G. Scharpf ,  Eugene W. Seitz

IPC分类号： A23L27/20 ,  A23L27/30 ,  C11B9/00

CPC分类号： C11B9/0076 ,  A23L27/2052 ,  A23L27/30

摘要： Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) sweetness of foodstuffs and beverages caused by non-neutrative sweetners e.g., aspartame, is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage of foodstuff, sclareolide;(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide;(iv) saltiness of foodstuffs caused by such salts as sodium chloride is enhanced (and the required concentration of such salts in such foodstuffs from an organoleptic standpoint is thereby reduced) by means of admixing with the salt, prior to addition to the foodstuff, sclareolide; and(v) mouthfeel is imparted to, and aesthetically pleasing flavor nuances are enhanced in textured seafood products such as surimi by means of addition to either the textured seafood product itself or to a flavor enhancing or augmenting product which is then added to the seafood product, sclareolide.

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。

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。

公开(公告)号：US4943697A

公开(公告)日：1990-07-24

申请号：US440794

申请日：1989-11-24

申请人： Lawrence L. Buckholz, Jr. ,  Brian Byrne ,  Marion A. Sudol

发明人： Lawrence L. Buckholz, Jr. ,  Brian Byrne ,  Marion A. Sudol

IPC分类号： A21D2/24

CPC分类号： A21D2/245

摘要： Described is apparatus useful in enabling the making of a cooked baked goods foodstuff and in enabling a process to be carried out whereby a Maillard reactant-coated uncooked foodstuff is exposed to microwave radiation for a time sufficient to provide a browned baked goods foodstuff which is cooked in a relatively short period of time. The apparatus comprises:(i) first mixing device for mixing a fluid carrier and Maillard or Amadori reactants;(ii) second mixing device separate from the first mixing device for mixing dough;(iii) shaping device downstream from the second mixing device for shaping the mixed dough;(iv) coating device for coating the composition of (i) onto the shaped dough;(v) microwave cooking device downstream from the coating device to cook the coated shaped dough; and(vi) device for controlling the microwave cooking device to determine the cooking time and to stop the microwave cooking at the expiration of the cooking time defined according to specific mathematical equations.

摘要翻译： 描述了可用于制造熟制烘焙食品食品的设备，并且能够实施一种方法，由此将美拉德反应物涂覆的未煮过的食品暴露于微波辐射足够的时间以提供煮熟的烘烤食品 在相对较短的时间内。 该设备包括：（i）用于混合流体载体和美拉德或阿马多雷反应物的第一混合装置; （ii）与用于混合面团的第一混合装置分开的第二混合装置; （iii）第二混合装置下游的成形装置，用于成型混合面团; （iv）用于将（i）的组合物涂覆到成形面团上的涂布装置; （v）微波烹饪装置，从涂覆装置下游，以煮制涂覆的成形面团; 以及（vi）用于控制微波烹饪装置以确定烹饪时间并在根据特定数学方程式定义的烹饪时间到期时停止微波烹饪的装置。

公开(公告)号：US4904490A

公开(公告)日：1990-02-27

申请号：US356503

申请日：1989-05-25

申请人： Lawrence L. Buckholz, Jr. ,  Brian Byrne ,  Marion A. Sudol

发明人： Lawrence L. Buckholz, Jr. ,  Brian Byrne ,  Marion A. Sudol

IPC分类号： A21D2/24

CPC分类号： A21D2/245

摘要： Described is a process for carrying out microwave browning on baked goods and product produced thereby. The process comprises the step of providing:(a) a composition of matter consisting essentially of precursors of a Maillard reaction product flavor, a solvent capable of raising the dielectric constant of the surface of a 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) onto the surface of the uncooked foodstuff; and(d) exposing the uncooked coated foodstuff with microwave radiation for a period of under 120 seconds whereby the resulting product is caused to be edible as a cooked foodstuff.

摘要翻译： 描述了在烘焙食品上进行微波褐变的方法和由此产生的产品。 该方法包括提供以下步骤：（a）基本上由美拉德反应产物香料的前体组成的物质组合物，能够提高待烹饪食品的表面的介电常数的溶剂，由此烹饪时间将较少 超过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）的组合物涂覆在未煮过的食品的表面上; 和（d）用微波辐射将未煮过的涂覆的食物暴露于120秒以下，由此使所得产品作为熟食物被食用。