公开(公告)号：US5132134A

公开(公告)日：1992-07-21

申请号：US625590

申请日：1990-12-11

申请人： David Nini ,  Ronald H. Skiff ,  Mark H. Karmiol ,  Thomas H. Parliment ,  Fredric Kleiner ,  Parviz Ghossi

发明人： David Nini ,  Ronald H. Skiff ,  Mark H. Karmiol ,  Thomas H. Parliment ,  Fredric Kleiner ,  Parviz Ghossi

IPC分类号： A23F5/16 ,  A23F5/18

CPC分类号： A23F5/185 ,  A23F5/16 ,  A23F5/163

摘要： Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by contacting an aqueous coffee extract, which may be a green or brown extract, with an ion exchange resin capable of exchanging malic acid in the extract. Demalation of a ready-to-drink coffee brew may be effected substantially immediately after preparation of the brew in a home brewer or the like. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.

公开(公告)号：US5210182A

公开(公告)日：1993-05-11

申请号：US836047

申请日：1992-02-12

申请人： Maurice Nasrallah ,  Parviz Ghossi ,  Joseph E. Spradlin ,  John R. Magnifico

发明人： Maurice Nasrallah ,  Parviz Ghossi ,  Joseph E. Spradlin ,  John R. Magnifico

IPC分类号： C07K14/78 ,  C09H3/00

CPC分类号： C07K14/78 ,  C09H3/00

摘要： Improved yield and gelatin quality is obtained by extracting conditioned collagen-containing material with water at lower temperature and shorter time conditions than previously used to remove high quality gelatin as quickly as possible. Very high quality gelatin is extracted initially. Acid conditioning yield is also improved by controlling pH between 1.5-2.0.

摘要翻译： 通过在较低温度和较短的时间条件下用水提取含条件胶原蛋白的材料，与先前用于尽可能快地去除高质量明胶的方法相比，可提高产量和明胶质量。 最初提取出优质明胶。 酸调节产量也通过控制pH在1.5-2.0之间得到改善。

公开(公告)号：US4806379A

公开(公告)日：1989-02-21

申请号：US58427

申请日：1987-06-05

申请人： Steven K. Goers ,  Parviz Ghossi ,  John T. Patterson ,  Cynthia L. Young

发明人： Steven K. Goers ,  Parviz Ghossi ,  John T. Patterson ,  Cynthia L. Young

IPC分类号： A23L27/10 ,  A23L1/221

CPC分类号： A23L27/115

摘要： A process for producing a natural flavorant, green leaf essence, containing leaf aldehyde, leaf alcohol and at least 10% cis-3-hexenal is disclosed. The process comprises homogenizing strawberry leaves with or without stems attached thereto in water to form a slurry. Prior to homogenization or concurrently therewith, from 1 to 10 mM of linolenic acid is added. The homogenate is then fed to a scraped or wiped surface evaporator and subsequently fractionated and concentrated to form a green leaf essence. The essence may be added to a food product to impart a fresh green fruity flavor and/or enhance the fresh flavor impact of the food product.

摘要翻译： 公开了一种生产天然香料，绿叶精华，含有叶醛，叶醇和至少10％顺-3-己烯醛的方法。 该方法包括将具有或不具有连接在其上的茎的草莓叶子均匀化在水中以形成浆料。 在均化之前或同时加入1至10mM的亚麻酸。 然后将匀浆物送入刮擦或擦拭的表面蒸发器中，随后分馏并浓缩以形成绿叶精华。 可以将本质添加到食品中以赋予新鲜的绿色水果风味和/或增强食品的新鲜风味影响。