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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。
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2.发明授权Process for microwave browning, composition used for same and product produced thereby 失效用于微波褐变的方法，用于其的组合物和由此产生的产物
公开(公告)号：US5069916A
公开(公告)日：1991-12-03
申请号：US700778
申请日：1991-05-16
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 products produced thereby. The process comprises the step of providing:(a) a composition of matter consisting essentially of procedures 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 6 minutes (such as water or a mixture of propylene glycol and water or a mixture of glycerine and water or a mixture of propylene glycol and glycerine or propylene glycol or glycerine taken alone;(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 360 seconds whereby the resulting product is caused to be edible as a cooked foodstuff.
摘要翻译： 描述了对烘焙食品和由此生产的产品进行微波褐变的方法。 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程序组成的物质组合物，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6分钟（例如水或丙二醇和水的混合物或甘油与水的混合物或丙二醇与甘油或丙二醇或甘油的混合物的混合物;（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;以及（d）用微波辐射将未煮过的涂覆的食物暴露于360秒以下，由此将所得产品作为煮熟的食物 食品。
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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。
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4.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
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。
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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。
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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。
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公开(公告)号：US5064669A
公开(公告)日：1991-11-12
申请号：US681479
申请日：1991-04-03
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。
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公开(公告)号：US4943697A
公开(公告)日：1990-07-24
申请号：US440794
申请日：1989-11-24
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。
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公开(公告)号：US4904490A
公开(公告)日：1990-02-27
申请号：US356503
申请日：1989-05-25
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。
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