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公开(公告)号：US20100028503A1
公开(公告)日：2010-02-04
申请号：US12182674
申请日：2008-07-30
IPC分类号： A23L1/025 , A23L1/48 , A23C19/00 , A23J1/00 , A23L1/31 , A23L1/20 , A23L1/22 , A23L1/39 , A23G3/34
CPC分类号： A23C19/0686 , A23C19/076 , A23C19/082 , A23L13/03 , A23L13/50 , A23L13/52 , A23V2002/00 , B01J13/0052
摘要： This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially.
摘要翻译： 本发明涉及使用两个或更多个同时的多个acervation机制制备结构化的聚合物基质的过程。 此外，本文描述的方法用于从聚合物，优选的几乎任何组合形成结构化的聚合物基质提供了灵活的处理，尽管不限于，食物聚合物。 的两个或更多个acervation机制同时施加意外产生了具有改善的质地和/或过程效率是优于通过单独地或顺序地进行acervation机制产生的聚合物基质新颖矩阵。
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公开(公告)号：US20080145497A1
公开(公告)日：2008-06-19
申请号：US11611479
申请日：2006-12-15
IPC分类号： A23C3/00
CPC分类号： A23L3/3454 , A23C9/1422 , A23C9/1427 , A23C9/1504 , A23C9/1522 , A23C19/052 , A23C19/076 , A23C19/0904 , A23G1/002 , A23L5/23 , A23L5/27 , A23V2002/00 , A23V2200/10 , A23V2200/06
摘要： Described herein are organic acid reduced food ingredients and methods of making organic acid reduced food ingredients having a less sour taste and better organoleptic properties at low pH than conventional food ingredients with higher total organic acid content. Reduced sourness of the food ingredients of the present invention may be achieved by subjecting the food ingredients to organic acid/organic acid salt reduction methods.
摘要翻译： 本文描述的是有机酸还原的食品成分和制备有机酸的食品成分的方法，所述食品成分在低pH下具有较低的酸味，并且具有比具有较高总有机酸含量的常规食品成分更好的感官特性。 通过对食品成分进行有机酸/有机酸盐还原方法，可以实现本发明的食品成分的酸度降低。
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公开(公告)号：US09017748B2
公开(公告)日：2015-04-28
申请号：US11965992
申请日：2007-12-28
申请人： Kieran Patrick Spelman , Barbara Jo Lyle , Yi-Fang Chu , Jimbay P. Loh , Yeong-Ching Albert Hong
发明人： Kieran Patrick Spelman , Barbara Jo Lyle , Yi-Fang Chu , Jimbay P. Loh , Yeong-Ching Albert Hong
CPC分类号： A23L1/304 , A23L2/52 , A23L2/68 , A23L33/16 , A23V2002/00 , A23V2250/16 , A23V2250/02
摘要： Improved methods for potassium fortification in food products and the resulting potassium-fortified food products produced therefrom are provided. The methods of this invention allow significant levels of potassium fortification (i.e., greater than about 10 percent, and even up to about 50 percent, of the current U.S. Daily Values (DV) in a single serving) without the objectionable and unpleasant taste profile normally associated with current methods of potassium fortification.
摘要翻译： 提供了改进的食品中钾强化方法和由此生产的钾强化食品。 本发明的方法允许显着水平的钾强化（即，单次服用中目前的美国每日价值（DV）的大约10％，甚至高达约50％），而没有正常的令人讨厌和不愉快的味道特征 与目前的钾强化方法相关。
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4.发明授权
公开(公告)号：US5902626A
公开(公告)日：1999-05-11
申请号：US946161
申请日：1997-10-07
CPC分类号： A23C19/0904 , A23L23/00 , A23L27/105
摘要： A method for improving the dispersability and hydration of herbs and spices into a viscous sauce is provided wherein at least one herb or spice is blended with an agglomerated maltodextrin to provide a dispersable and easily hydrated herb and spice blend. The invention is also directed to a herb and spice blend which is dispersable in a viscous sauce. The herb and spice blend is a mixture of at least one herb or spice and an agglomerated maltodextrin.
摘要翻译： 提供了一种用于将香料和香料分散性和水合作用改进粘稠酱料的方法，其中至少一种草药或香料与附聚的麦芽糖糊精混合以提供可分散且容易水合的香草和香料混合物。 本发明还涉及可分散在粘稠酱料中的香草和香料混合物。 草药和香料混合物是至少一种草药或香料和凝聚的麦芽糖糊精的混合物。
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5.发明授权Anti-boil-over compositions and methods for microwave oven cooking of dry pasta 有权用于烘干面食的微波炉烹饪的抗煮沸组合物和方法公开(公告)号：US08637107B2
公开(公告)日：2014-01-28
申请号：US11001845
申请日：2004-12-02
申请人： Jaime Davis Flaherty , Yeong-Ching Albert Hong , Tia Michelle Rains , Cecily Elizabeth Brose , Ricardo Villota , Cathy Jean Ludwig , Anilkumar Ganapati Gaonkar , Dennis Ann Kim
发明人： Jaime Davis Flaherty , Yeong-Ching Albert Hong , Tia Michelle Rains , Cecily Elizabeth Brose , Ricardo Villota , Cathy Jean Ludwig , Anilkumar Ganapati Gaonkar , Dennis Ann Kim
IPC分类号： A23L1/16
CPC分类号： A23L1/16 , A23L7/109 , A23L7/111 , A23L29/10 , A23L29/212
摘要： Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.
摘要翻译： 提供了抗沸腾组合物和方法，其在微波炉烹饪过程中显着减少相对相似的面食和水混合物的煮沸，从而不需要超大的容器。 因此，当使用有限容积的容器制备时，煮熟的面食的容器看起来很满。
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公开(公告)号：US07105197B2
公开(公告)日：2006-09-12
申请号：US10354427
申请日：2003-01-30
IPC分类号： A23L3/40
摘要： Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1) predrying the vegetables to a moisture content of less than about 5 percent, (2) applying a low viscosity infusion cocktail comprising water, a polyhydric alcohol, and salt to the predried vegetables, (3) equilibrating the predried vegetables and infusion cocktail for at least about 30 minutes to provide the intermediate moisture vegetables, and (4) and packaging the intermediate moisture vegetables; wherein the infusion cocktail contains essentially no sugars or saccharides. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked individually quick frozen vegetables.
摘要翻译： 提供了制备中等水分蔬菜的方法。 在一个实施方案中，本发明涉及一种制备中间水分蔬菜的方法，所述方法包括（1）将蔬菜预干燥至少于约5％的水分含量，（2）施用低粘度的输注混合物，其包含水，多元 酒精和盐到预先干燥的蔬菜中，（3）将预干燥的蔬菜和输液混合物平衡至少约30分钟以提供中间水分蔬菜，和（4）包装中间水分蔬菜; 其中输注混合物基本上不含糖或糖。 煮熟时，这些中等水分蔬菜的外观，质地和味道类似于高品质的单独快速冷冻蔬菜提供的。
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公开(公告)号：US09131727B2
公开(公告)日：2015-09-15
申请号：US12174185
申请日：2008-07-16
CPC分类号： A23L2/39 , A23C9/1542 , A23V2002/00 , A23V2250/5062 , A23V2250/032 , A23V2250/506
摘要： The present invention relates to instant acidified milk beverages and methods for producing such instant acidified milk beverages. More specifically, the present invention provides a powdered composition which can be added to a liquid milk product with minimal mixing to produce an instant acidified milk beverage having a smooth texture. Even more specifically, the powdered composition includes at least one edible monobasic salt of polyprotonic acid. The powdered composition may include a buffer salt, and other optional ingredients such as sweetener, thickener, fiber, bulking agent, anti-caking agent, fruit juice solid, flavor, and colorant, etc.
摘要翻译： 本发明涉及立即酸化乳饮料和生产这种速溶酸化乳饮料的方法。 更具体地，本发明提供一种粉末状组合物，其可以以最小的混合加入到液体乳制品中以产生具有光滑质地的即时酸化乳饮料。 甚至更具体地，粉末状组合物包括至少一种可食用的一种多巴豆酸的一元盐。 粉末状组合物可以包括缓冲盐和其它任选的成分，如甜味剂，增稠剂，纤维，填充剂，抗结块剂，果汁固体，风味剂和着色剂等。
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公开(公告)号：US20120263859A1
公开(公告)日：2012-10-18
申请号：US13531759
申请日：2012-06-25
CPC分类号： A23D9/007 , A23G3/44 , A23V2002/00
摘要： Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.
摘要翻译： 公开了基于脂肪的，奶油状的食物填充物，其烘烤稳定性至少达到约125℃的温度。奶油状食品填充物特别适用于需要在烘烤之前加入填充物的产品。 在一个方面，填充物是具有包括亲水性粉末和高熔点脂质的分散固相的固体 - 液体分散体，以及包含低熔点脂质的连续脂质相，其中亲水性粉末和高 分解脂质。 优选地，填充物具有约0.5或更低的低水活度，并且在不存在另外的润湿剂，增稠剂或胶凝剂的情况下形成。
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公开(公告)号：US08287936B2
公开(公告)日：2012-10-16
申请号：US12705244
申请日：2010-02-12
CPC分类号： A23D9/007 , A23G3/44 , A23V2002/00
摘要： Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.
摘要翻译： 公开了基于脂肪的，奶油状的食物填充物，其烘烤稳定性至少达到约125℃的温度。奶油状食品填充物特别适用于需要在烘烤之前加入填充物的产品。 在一个方面，填充物是具有包括亲水性粉末和高熔点脂质的分散固相的固体 - 液体分散体，以及包含低熔点脂质的连续脂质相，其中亲水性粉末和高 分解脂质。 优选地，填充物具有约0.5或更低的低水活度，并且在不存在另外的润湿剂，增稠剂或胶凝剂的情况下形成。
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公开(公告)号：US20100015290A1
公开(公告)日：2010-01-21
申请号：US12174185
申请日：2008-07-16
CPC分类号： A23L2/39 , A23C9/1542 , A23V2002/00 , A23V2250/5062 , A23V2250/032 , A23V2250/506
摘要： The present invention relates to instant acidified milk beverages and methods for producing such instant acidified milk beverages. More specifically, the present invention provides a powdered composition which can be added to a liquid milk product with minimal mixing to produce an instant acidified milk beverage having a smooth texture. Even more specifically, the powdered composition includes at least one edible monobasic salt of polyprotonic acid. The powdered composition may include a buffer salt, and other optional ingredients such as sweetener, thickener, fiber, bulking agent, anti-caking agent, fruit juice solid, flavor, and colorant, etc.
摘要翻译： 本发明涉及立即酸化乳饮料和生产这种速溶酸化乳饮料的方法。 更具体地，本发明提供一种粉末状组合物，其可以以最小的混合加入到液体乳制品中以产生具有光滑质地的即时酸化乳饮料。 甚至更具体地，粉末状组合物包括至少一种可食用的一种多巴豆酸的一元盐。 粉末状组合物可以包括缓冲盐和其它任选的成分，如甜味剂，增稠剂，纤维，填充剂，抗结块剂，果汁固体，风味剂和着色剂等。
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