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    Method for processing oat groats to enhance desired maillard products to promote desired toast flavor in the groats and products made by the methods
    3.
    发明授权
    Method for processing oat groats to enhance desired maillard products to promote desired toast flavor in the groats and products made by the methods 有权
    用于加工燕麦的方法，以增强所需的美拉德产品，以促进通过方法制成的多孔和产品中所需的烤面包味

    公开(公告)号：US06284299B1

    公开(公告)日：2001-09-04

    申请号：US09644981

    申请日：2000-05-12

    申请人： Michael J. Morello ,  James D. Hansa ,  Alice H. Hibbs

    发明人： Michael J. Morello ,  James D. Hansa ,  Alice H. Hibbs

    IPC分类号： A23L1025

    CPC分类号： A23L7/196 ,  A23L7/139 ,  A23L7/197

    摘要： Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≧ about 34 ppb and an (MRP/LOP)×1000 value ≧6.0. Groats are dried with a forced atmosphere having a temperature of about ≧200° F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.5-3% by weight moisture loss per minute. Oat groats with improved toast flavor are made according to these processes, including oat groats having an MRP value within a range of about 100-2300 ppb and an (MRP/LOP)×100 having a corresponding range of about 11-500.

    摘要翻译： 针对增加溶液迁移率，溶液浓度和/或溶液动力学方面的方法，该方法相对于该颗粒内的至少单糖，以增加简单糖与含氮化合物，特别是氨基酸反应的可用性。 通过在美拉德反应期间通过增强从个体砂粒中除去热能来提供对每个分层的热稳定性的控制。 优选的方法包括将粗粒的水分含量提高至足以在干燥加热时溶解的水平，并蒸发至少足够量的粗粒中的单一糖，在干燥加热和蒸发MRP =约34ppb和（MRP / LOP）x1000 value> = 6.0。 用大约> = 200°F的强制气氛干燥大块。完全反应和干燥可以在短至8-30分钟内完成。 热控反应和干燥速率可以包括每分钟约0.5-3重量％的水分损失。 根据这些方法制备具有改善的吐司风味的燕麦粒，包括MRP值在约100-2300ppb范围内的燕麦粒和具有约11-500的对应范围的（MRP / LOP）×100。

    Methods for processing oat groats to have a toast flavor attributable to enhanced maillard products and products made by the methods
    4.
    发明授权
    Methods for processing oat groats to have a toast flavor attributable to enhanced maillard products and products made by the methods 有权

    公开(公告)号：US06667069B2

    公开(公告)日：2003-12-23

    申请号：US09900755

    申请日：2001-07-06

    申请人： Michael J. Morello ,  James D. Hansa ,  Alice H. Hibbs

    发明人： Michael J. Morello ,  James D. Hansa ,  Alice H. Hibbs

    IPC分类号： A23L1182

    CPC分类号： A23L7/196 ,  A23L7/139 ,  A23L7/197

    摘要： Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≧ about 34 ppb and an (MRP/LOP)×1000 value ≧6.0. Groats are dried with a forced atmosphere having a temperature of about ≧200° F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.5-3% by weight moisture loss per minute. Oat groats with improved toast flavor are made according to these processes, including oat groats having an MRP value within a range of about 100-2300 ppb and an (MRP/LOP)×100 having a corresponding range of about 11-500.

    Beverage having L-ascorbic acid with stability of color and clarity
    5.
    发明授权
    Beverage having L-ascorbic acid with stability of color and clarity 有权
    具有L-抗坏血酸的饮料具有稳定的颜色和透明度

    公开(公告)号：US06287611B1

    公开(公告)日：2001-09-11

    申请号：US09495768

    申请日：2000-02-01

    申请人： Michael J. Morello ,  Susan L. Franz

    发明人： Michael J. Morello ,  Susan L. Franz

    IPC分类号： A23L200

    CPC分类号： A23L2/68 ,  A23L2/52 ,  A23L5/41

    摘要： An aqueous beverage solution includes L-ascorbic acid and EDTA. The resulting solution is free of sufficient constituents which could mask color change due to oxidation of the L-ascorbic acid. A color and/or turbidity of the beverage is substantially stable over a desired predetermined time.

    摘要翻译： 含水饮料溶液包括L-抗坏血酸和EDTA。 得到的溶液没有足够的组分，其可以掩盖由于L-抗坏血酸的氧化引起的颜色变化。 饮料的颜色和/或浊度在期望的预定时间内基本上是稳定的。