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公开(公告)号：US4604290A
公开(公告)日：1986-08-05
申请号：US528561
申请日：1983-09-01
CPC分类号： A23L27/26 , A23L27/201 , A23L27/215
摘要： A meat flavorant is prepared by oxidizing a lipid material to form oxidation products therein, combining the lipid material with a sulfur containing compound and with a source of amino acids including an animal protein hydrolysate and reacting the combined ingredients until substantially all of the oxidation products have been consumed.
摘要翻译： 通过氧化脂质材料以在其中形成氧化产物来制备肉类调味剂，将脂质物质与含硫化合物和包含动物蛋白质水解产物的氨基酸源组合并使组合成分反应，直到基本上所有的氧化产物具有 被消耗
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公开(公告)号：US5039543A
公开(公告)日：1991-08-13
申请号：US614829
申请日：1990-11-16
申请人： Eldon C. Lee , John S. Tandy
发明人： Eldon C. Lee , John S. Tandy
CPC分类号： A23L27/215 , A23L27/201
摘要： Flavorants are prepared by heating an aqueous mixture of a phospholipid and a sulfur-containing compound which is reactive with the phospholipid to react the phospholipid and sulfur-containing compound to produce a flavorant. The aqueous mixture also may include a lipid material, amino acids, including those provided by a protein hydrolysate or other source of amino acids, and a reducing sugar.
摘要翻译： 通过加热与磷脂反应的磷脂和含硫化合物的水性混合物来使磷脂和含硫化合物反应以制备香料来制备调味剂。 含水混合物还可以包括脂质材料，氨基酸，包括由蛋白质水解产物或其它氨基酸来源提供的氨基酸和还原糖。
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公开(公告)号：US5370882A
公开(公告)日：1994-12-06
申请号：US9325
申请日：1993-01-26
申请人： Eldon C. Lee , John S. Tandy
发明人： Eldon C. Lee , John S. Tandy
CPC分类号： C12Y302/01041 , A23L27/40 , A23L27/72 , C12Y302/01068
摘要： The taste of foods and beverages containing less than a normal amount of sodium chloride is enhanced by addition of a food-acceptable encapsulated ammonium salt. Food-acceptable carrier agents for encapsulating food-acceptable ammonium salts include maltodextrin, gum arabic and gelatinized starches, in particular, starches which have a high amylopectin content, and in particular, a gelatinized starch hydrolysate debranched at 1,6-alpha-D-glycosidic linkages. The ammonium salts are usefully prepared with ammonia recovered during spray-drying of fermented soy sauce and by recovering ammonia formed by acid hydrolysis of a protein.
摘要翻译： 含有少量正常氯化钠的食品和饮料的味道通过加入食品可接受的包封的铵盐而增强。 用于包封食品可接受的铵盐的食品可接受的载体剂包括麦芽糖糊精，阿拉伯胶和糊化淀粉，特别是具有高支链淀粉含量的淀粉，特别是在1,6-α-D- 糖苷键。 铵盐有利地用发酵酱油喷雾干燥过程中回收的氨和回收通过蛋白质的酸水解形成的氨来制备。
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公开(公告)号：US5494689A
公开(公告)日：1996-02-27
申请号：US349971
申请日：1994-12-05
申请人： Eldon C. Lee , John S. Tandy
发明人： Eldon C. Lee , John S. Tandy
CPC分类号： C12Y302/01041 , A23L27/40 , A23L27/72 , C12Y302/01068
摘要： A dehydrated edible composition is provided by a food-acceptable ammonium salt encapsulated in a food-acceptable carrier agent in admixture with at least one of dehydrated meat, vegetable or dairy substance. The encapsulated salt potentiates and enhances the taste of sodium chloride and enables preparation of foods having a reduced sodium chloride content.
摘要翻译： 脱水的可食用组合物由包封在食品可接受的载体剂中的食品可接受的铵盐与脱水的肉，植物或乳制品中的至少一种混合提供。 包封的盐增强和增强氯化钠的味道，并且能够制备具有降低的氯化钠含量的食品。
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公开(公告)号：US5314704A
公开(公告)日：1994-05-24
申请号：US637986
申请日：1991-01-02
申请人： Eldon C. Lee
发明人： Eldon C. Lee
摘要： Oxidation of cooked, dehydrated meat is inhibited by incorporating a combination of ascorbic acid and a Maillard meat flavor reaction product prepared from at least one reducing sugar and at least one sulfur-containing amino acid into the meat prior to dehydrating the meat.
摘要翻译： 在将肉脱水之前，将由至少一种还原糖和至少一种含硫氨基酸制备的抗坏血酸和美拉德肉调味反应产物的组合并入肉中，从而抑制煮熟的脱水肉的氧化。
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公开(公告)号：US5196214A
公开(公告)日：1993-03-23
申请号：US806812
申请日：1991-12-06
申请人： Eldon C. Lee
发明人： Eldon C. Lee
IPC分类号： A23F3/16
CPC分类号： C12Y302/01004 , A23F3/166
摘要： To increase the yield of soluble solids obtained from tea leaves for preparing instant teas, spent tea residues obtained from tea leaves extracted by a hot aqueous medium are hydrolyzed with cellulase in water to obtain an aqueous extract containing soluble hydrolyzed spent tea residue. To increase yield further, insoluble residue separated from the extract obtained from the cellulase hydrolysis is hydrolyzed with a protease in water to obtain an extract containing further soluble hydrolyzed spent tea residue.
摘要翻译： 为了提高从茶叶获得的可溶性固体的产量，用于制备速溶茶，通过热水介质提取的茶叶获得的废茶残留物用纤维素酶在水中水解，得到含有可溶性水解废茶渣的含水提取物。 为了进一步提高产率，从纤维素酶水解得到的提取物中分离的不溶性残留物用水中的蛋白酶水解，得到含有其他可溶性水解废茶渣的提取物。
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公开(公告)号：US4668772A
公开(公告)日：1987-05-26
申请号：US675435
申请日：1984-11-27
申请人： Eldon C. Lee
发明人： Eldon C. Lee
IPC分类号： A23L27/26 , A23J3/00 , A23J3/18 , A23J3/32 , A23J3/34 , A61K8/00 , A61K8/24 , A61K8/64 , A61K8/96 , A61K9/08 , A61K47/02 , C07K1/12 , C07K3/10 , C09H9/00
CPC分类号： A23J3/34
摘要： Methods for controlling the viscosity of protein hydrolysates by adjusting their magnesium and calcium content are disclosed. The viscosity may be reduced by adding a pyrophosphate or other precipitating agent to the hydrolysate and then removing the magnesium and/or calcium precipitate that is formed thereby. Alternatively, the viscosity may be increased by adding a magnesium and/or calcium containing source.
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公开(公告)号：US5069925A
公开(公告)日：1991-12-03
申请号：US534440
申请日：1990-06-07
申请人： Eldon C. Lee , Ernest K. Gum
发明人： Eldon C. Lee , Ernest K. Gum
CPC分类号： A23F3/18
摘要： To obtain increased yields of soluble solids extracted from tea leaves and to improve the flavor of extracts obtained by acid hydrolysis of spent tea residue obtained from aqueous extraction of tea leaves, spent tea residue is hydrolyzed with an acid catalyst at a temperature of from 170.degree. C. to 250.degree. C. and at a pressure of from 120 psig to 600 psig for a period of from 5 seconds to 120 seconds to obtain an extract.
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公开(公告)号：US4743682A
公开(公告)日：1988-05-10
申请号：US948243
申请日：1986-12-31
申请人： Eldon C. Lee
发明人： Eldon C. Lee
CPC分类号： A23J3/34
摘要： Methods for controlling the viscosity of protein hydrolysates by adjusting their magnesium and calcium content are disclosed. The viscosity may be reduced by adding a pyrophosphate or other precipitating agent to the hydrolysate and then removing the magnesium and/or calcium precipitate that is formed thereby. Alternatively, the viscosity may be increased by adding a magnesium and/or calcium containing source.
摘要翻译： 公开了通过调节其镁和钙含量来控制蛋白质水解物的粘度的方法。 通过向水解产物中加入焦磷酸盐或其它沉淀剂，然后除去由此形成的镁和/或钙沉淀物，可以降低粘度。 或者，可以通过加入含镁和/或钙的来源来增加粘度。
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