公开(公告)号：US4960603A

公开(公告)日：1990-10-02

申请号：US534880

申请日：1990-06-08

申请人： Lawrence L. Buckholz, Jr. ,  Mohamad I. Farbood ,  Nicolas Kossiakoff ,  Lewis G. Scharpf ,  Eugene W. Seitz

发明人： Lawrence L. Buckholz, Jr. ,  Mohamad I. Farbood ,  Nicolas Kossiakoff ,  Lewis G. Scharpf ,  Eugene W. Seitz

IPC分类号： A23L27/20 ,  A23L27/30 ,  C11B9/00

CPC分类号： C11B9/0076 ,  A23L27/2052 ,  A23L27/30

摘要： Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) sweetness of foodstuffs and beverages caused by non-neutrative sweetners e.g., aspartame, is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage of foodstuff, sclareolide;(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide;(iv) saltiness of foodstuffs caused by such salts as sodium chloride is enhanced (and the required concentration of such salts in such foodstuffs from an organoleptic standpoint is thereby reduced) by means of admixing with the salt, prior to addition to the foodstuff, sclareolide; and(v) mouthfeel is imparted to, and aesthetically pleasing flavor nuances are enhanced in textured seafood products such as surimi by means of addition to either the textured seafood product itself or to a flavor enhancing or augmenting product which is then added to the seafood product, sclareolide.

公开(公告)号：US5366747A

公开(公告)日：1994-11-22

申请号：US168338

申请日：1993-12-17

申请人： Lawrence L. Buckholz, Jr. ,  Lewis G. Scharpf

发明人： Lawrence L. Buckholz, Jr. ,  Lewis G. Scharpf

IPC分类号： A23L23/00 ,  A23L27/00 ,  A23L27/20 ,  A23L29/00 ,  C07C55/10 ,  C07C57/02 ,  C07C59/245 ,  A23L1/226 ,  A23L1/231

CPC分类号： C07C55/10 ,  A23L23/00 ,  A23L27/2052 ,  A23L27/82 ,  A23L29/035 ,  C07C57/02 ,  C07C59/245

摘要： Described is the use of one or more of the acids: aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in augmenting or enhancing the organoleptic properites of foodstuffs particularly with respect to imparting a umami effect and/or imparting of mouthfeel and fullness to the flavor of foodstuffs in the absence of amino acids except sulfur-bearing amino acids, salts thereof, pyrrolidone carboxylic acid, salts thereof and nucleotides.

摘要翻译： 描述了一种或多种酸的使用：乌头酸，葡萄糖酸和/或琥珀酸单独或进一步与香紫苏内酯一起用于增强或增强食品的感官特性，特别是在赋予鲜味效果和/或赋予 在没有含氨基酸的氨基酸，其盐，吡咯烷酮羧酸，其盐和核苷酸的情况下，口感和丰满的食物味道。

公开(公告)号：US5372834A

公开(公告)日：1994-12-13

申请号：US265109

申请日：1994-06-24

申请人： Lawrence L. Buckholz, Jr. ,  Lewis G. Scharpf

发明人： Lawrence L. Buckholz, Jr. ,  Lewis G. Scharpf

IPC分类号： A23L23/00 ,  A23L27/00 ,  A23L27/20 ,  A23L29/00 ,  C07C55/10 ,  C07C57/02 ,  C07C59/245 ,  A23L1/231

CPC分类号： C07C55/10 ,  A23L23/00 ,  A23L27/2052 ,  A23L27/82 ,  A23L29/035 ,  C07C57/02 ,  C07C59/245

摘要： Described is the use of one or more of the acids: aconitic acid, gluconic acid and/or succinic acid taken alone or further together with sclareolide in augmenting or enhancing the organoleptic properites of foodstuffs particularly with respect to imparting a umami effect and/or imparting of mouthfeel and fullness to the flavor of foodstuffs in the absence of amino acids except sulfur-bearing amino acids, salts thereof, pyrrolidone carboxylic acid, salts thereof and nucleotides.

摘要翻译： 描述了一种或多种酸的使用：乌头酸，葡萄糖酸和/或琥珀酸单独或进一步与香紫苏内酯一起用于增强或增强食品的感官特性，特别是在赋予鲜味效果和/或赋予 在没有含氨基酸的氨基酸，其盐，吡咯烷酮羧酸，其盐和核苷酸的情况下，口感和丰满的食物味道。

公开(公告)号：US4988527A

公开(公告)日：1991-01-29

申请号：US563608

申请日：1990-08-07

申请人： Lawrence L. Buckholz, Jr. ,  Mohamad I. Farbood ,  Nicolas Kossiakoff ,  Lewis G. Scharpf ,  Eugene W. Seitz

发明人： Lawrence L. Buckholz, Jr. ,  Mohamad I. Farbood ,  Nicolas Kossiakoff ,  Lewis G. Scharpf ,  Eugene W. Seitz

IPC分类号： A23L27/20 ,  C11B9/00

CPC分类号： C11B9/0076 ,  A23L27/2052

摘要： Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) sweetness of foodstuffs and beverages caused by non-neutrative sweeteners e.g., aspartame, is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide;(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide;(iv) saltiness of foodstuffs caused by such salts as sodium chloride is enhanced (and the required concentration of such salts in such foodstuffs from an organoleptic standpoint is thereby reduced) by means of admixing with the salt, prior to addition to the foodstuff, sclareolide; and(v) mouthfeel is imparted to, and aesthetically pleasing flavor nuances are enhanced in textures seafood products such as surimi by means of addition to either the textured seafood product itself or to a flavor enhancing or augmenting product which is then added to the seafood product, sclareolide.

摘要翻译： 描述了香紫苏内酯在增加或增强食品的感官特性方面的用途，其中：（i）通过与香芹素相混合，将丰富度和乳脂度加入到低脂冰淇淋中; （ii）在添加到饮料或食品中之前，与非中性甜味剂混合时，增强了由非中性甜味剂（例如阿斯巴甜）引起的食品和饮料的甜度，香are灵; （iii）通过在盐替代品中使用氯化钾所产生的苦涩，通过将这种盐替代物与香紫苏内酯混合来实质上被覆盖; （iv）由氯化钠增加引起的食物的咸味（并且通过与盐混合，通过与食盐混合，在这种食品中从这种食品中所需的浓度从感官的角度被降低），在加入食品之前，将香紫苏内酯 ; 并且（v）赋予口感，并且在美学上令人愉快的风味细微差别通过添加到纹理海鲜产品本身或加味或增强产品的纹理海鲜产品如鱼糜中得到增强，然后加入到海产品 ，香紫苏醇。

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。

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。

公开(公告)号：US4940592A

公开(公告)日：1990-07-10

申请号：US371635

申请日：1989-06-26

申请人： Brian Byrne ,  Kevin P. Miller ,  Chee-Teck Tan ,  Lawrence L. Buckholz, Jr. ,  Marion A. Sudol

发明人： Brian Byrne ,  Kevin P. Miller ,  Chee-Teck Tan ,  Lawrence L. Buckholz, Jr. ,  Marion A. Sudol

IPC分类号： A21D2/00 ,  A21D13/00 ,  A21D13/08

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。

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。

公开(公告)号：US4942047A

公开(公告)日：1990-07-17

申请号：US457162

申请日：1989-12-26

申请人： Lawrence L. Buckholz, Jr. ,  Robin Kasper-Lehmann

发明人： Lawrence L. Buckholz, Jr. ,  Robin Kasper-Lehmann

IPC分类号： A23L13/70

CPC分类号： A23L13/72 ,  A23L13/70

摘要： Described is a process for producing a marinaded proteinaceous product such as marinaded chicken meat whereby the resulting product has a savory flavor such as a teriyaki flavor, comprising the steps of:(a) providing a chicken meat food core;(b) preparing a mixture of:(i) an inorganic phosphate salt;(ii) water; and(iii) a reaction flavor which is a reaction product of cysteine hydrochloride, thiamine hydrochloride and macerated chicken meat;(c) coating the mixture of (b) onto the surface of the chicken meat of (a) and keeping the coating on the chicken meat for such a period of time as to cause the chicken meat to permanently absorb or adsorb the flavor composition of (b); and(d) cooking the resulting product.

摘要翻译： 描述了一种生产腌制蛋白质产品如腌制鸡肉的方法，由此得到的产品具有诸如味精之类的咸味，包括以下步骤：（a）提供鸡肉食物芯; （b）制备以下混合物：（i）无机磷酸盐; （ii）水; 和（iii）作为半胱氨酸盐酸盐，盐酸硫胺素和咸水鸡肉的反应产物的反应香料; （c）将（b）的混合物涂覆到（a）的鸡肉的表面上，并将包衣保持在鸡肉上一段时间，以使鸡肉永久地吸收或吸附风味组合物 （b）; 和（d）烹饪所得产品。

公开(公告)号：US5004618A

公开(公告)日：1991-04-02

申请号：US535539

申请日：1990-06-08

申请人： Lawrence L. Buckholz, Jr. ,  Robin Kasper-Lehmann

发明人： Lawrence L. Buckholz, Jr. ,  Robin Kasper-Lehmann

IPC分类号： A23L13/70

CPC分类号： A23L13/72 ,  A23L13/70

摘要： Described is a process for producing a marinaded proteinaceous product, such as a marinaded chicken meat, whereby the resulting product has a savory flavor, such as a teriyaki flavor, comprising the steps of:(a) providing a meat muscle tissue inner food core;(b) preparing a mixture of:(i) an inorganic phosphate salt;(ii) water; and(iii) a reaction flavor which is a reaction product of cysteine hydrochloride, thiamine hydrochloride and macerated meat;(c) coating the mixture of (b) onto the surface of the meat of (a) and keeping the coating on the meat for such a period of time as to cause the meat to permanently absorb or adsorb the flavor composition of (b); and(d) cooking the resulting product.

摘要翻译： 描述了用于生产腌制蛋白质产品如腌制鸡肉的方法，由此所得产品具有咸味，例如味精，包括以下步骤：（a）提供肉肌肉组织内食物芯; （b）制备以下混合物：（i）无机磷酸盐; （ii）水; 和（iii）作为半胱氨酸盐酸盐，盐酸硫胺素和浸渍肉的反应产物的反应香料; （c）将（b）的混合物涂覆到（a）的肉的表面上并将涂层保持在肉上一段时间，以使肉永久吸收或吸附（b）的风味剂组合物， ; 和（d）烹饪所得产品。