公开(公告)号：US5108770A

公开(公告)日：1992-04-28

申请号：US339567

申请日：1989-04-17

申请人： David J. Domingues ,  William A. Atwell ,  Paul J. Beckmann ,  Julio R. Panama ,  Robin E. Conn ,  Kristin L. Matson ,  Ernst Graf ,  Milton S. Feather ,  Steven K. Fahrenholtz ,  Victor T. Huang

发明人： David J. Domingues ,  William A. Atwell ,  Paul J. Beckmann ,  Julio R. Panama ,  Robin E. Conn ,  Kristin L. Matson ,  Ernst Graf ,  Milton S. Feather ,  Steven K. Fahrenholtz ,  Victor T. Huang

IPC分类号： A21D2/08 ,  A21D8/06 ,  A23L1/227 ,  A23L1/275

CPC分类号： A21D8/06 ,  A21D2/08 ,  A23L27/215 ,  A23L5/48

摘要： A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a browning system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively immobilized state on the food product prior to microwave irradiation and while the food product is at temperature of up to about 40.degree. F. for up to several days.

摘要翻译： 一种具有褐色表面积或区域的食品，用于在通过微波照射消费的食品制备过程中产生所需的褐变效果。 食品包括淀粉基组分和施用于组分的褐变体系以提供褐变表面积或区域。 褐变系统包括美拉德褐变反应物，用于在微波照射期间产生所需的褐变效果，以及含有美拉德褐变反应物的载体体系。 载体系统在微波照射之前将食用产品保持在基本上反应性固定状态的美拉德褐变反应物在食品上，而食品在高达约40°F的温度下持续长达数天。

公开(公告)号：US5223289A

公开(公告)日：1993-06-29

申请号：US839046

申请日：1992-02-18

申请人： David J. Domingues ,  William A. Atwell ,  Ernst Graf ,  Milton S. Feather

发明人： David J. Domingues ,  William A. Atwell ,  Ernst Graf ,  Milton S. Feather

IPC分类号： A21D2/08 ,  A21D8/06 ,  A23L1/227 ,  A23L1/275

CPC分类号： A21D8/06 ,  A21D2/08 ,  A23L27/215 ,  A23L5/48

摘要： A process of forming a browning composition for application to a surface of a food prior to exposure to microwave radiation is disclosed. The process includes the step of forming a solution comprising water, a reducing sugar and a proteinaceous substance, the ratio of reducing sugar to proteinaceous substance being effective to produce browning when applied to a surface of the food and when exposed to microwave radiation. The process also includes the step of prereacting the solution to a point prior to substantial coloration, before applying the solution to the food. A food product formed according to the above-described process is also disclosed.

摘要翻译： 公开了一种在暴露于微波辐射之前形成用于食品表面的褐变组合物的方法。 该方法包括形成包含水，还原糖和蛋白质物质的溶液的步骤，当应用于食物表面和暴露于微波辐射时，还原糖与蛋白质物质的比例有效地产生褐变。 该方法还包括在将溶液施用于食物之前将溶液预反应至在显着着色之前的某一点。 还公开了根据上述方法形成的食品。