利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

19 条记录 (耗时 0.031 秒)

    Aroma-containing components
    5.
    发明授权
    Aroma-containing components 有权
    含芳香成分

    公开(公告)号：US07060315B2

    公开(公告)日：2006-06-13

    申请号：US10661432

    申请日：2003-09-11

    申请人： Ying Zheng ,  Anthony Klueppel ,  Pu-Sheng Cheng ,  Christian Milo ,  Rachid Rahmani

    发明人： Ying Zheng ,  Anthony Klueppel ,  Pu-Sheng Cheng ,  Christian Milo ,  Rachid Rahmani

    IPC分类号： A23L1/22

    CPC分类号： A23F5/243 ,  A23F5/267 ,  A23F5/486 ,  A23F5/505 ,  A23L27/00 ,  A23L27/115 ,  A23L27/28

    摘要： The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component, or (b) reduces one or more non-desirable flavor and sensory characteristics. The aroma-improving agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, substances that contain or generate sulfite, thiols, amines or amino acids.

    摘要翻译： 香味改善剂与芳香组分如巧克力，可可，茶或咖啡一起存在，其量与化合物有机化学相互作用以形成改进的含芳香成分，其中（a）增强显着部分 芳香组分中香气的一种或多种所需风味或感官特征，或（b）降低一种或多种不期望的风味和感官特征。 香味改善剂优选为含有硫或氮的亲核试剂，例如二氧化硫，亚硫酸盐，含有或产生亚硫酸盐，硫醇，胺或氨基酸的物质。

    Stabilizer-free stabilized coffee aroma
    6.
    发明申请
    Stabilizer-free stabilized coffee aroma 审中-公开
    无稳定剂稳定的咖啡香气

    公开(公告)号：US20060003069A1

    公开(公告)日：2006-01-05

    申请号：US10529030

    申请日：2003-09-26

    申请人： Ying Zheng ,  Christian Milo ,  Pu-Sheng Cheng ,  Rachid Rahmani ,  Wenjie Hu

    发明人： Ying Zheng ,  Christian Milo ,  Pu-Sheng Cheng ,  Rachid Rahmani ,  Wenjie Hu

    IPC分类号： A23L1/22

    CPC分类号： B65D81/24 ,  A23F5/243 ,  A23F5/40 ,  A23F5/46 ,  A23F5/48 ,  A23F5/486 ,  A23F5/505 ,  A23G3/346 ,  A23G9/52 ,  A23G2200/00 ,  A23G2200/14 ,  A23L2/56 ,  A23L27/00 ,  A23L27/115 ,  A23L27/28

    摘要： A process for stabilizing a coffee aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the coffee aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized coffee aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized coffee aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.

    摘要翻译： 一种通过将咖啡芳香提供组分与稳定剂缔合来降低或防止咖啡香味提供成分的损失或降解的方法，用于稳定咖啡香气提供组分如咖啡香气以抵抗其风味或感官特征的损失或降解。 风味或感官特征，并形成稳定的咖啡芳香提供组分，然后在包装储存之前或在将稳定的咖啡香味添加到食品或饮料产品之前，从稳定的咖啡香气中除去稳定剂。 得到的稳定的咖啡香气提供组分基本上不含稳定剂，并且可以并入到食品或饮料产品中，其中稳定的组分的初始风味或感官特征在保存期间保持至少两个月的时间 食品或饮料产品。

    Stable coffee concentrate system
    9.
    发明授权
    Stable coffee concentrate system 有权
    稳定的咖啡浓缩系统

    公开(公告)号：US06319537B1

    公开(公告)日：2001-11-20

    申请号：US09453932

    申请日：2000-05-16

    申请人： Pu-Sheng Cheng ,  Ying Zheng ,  Serena Laroia ,  Wenjie Hu ,  Rachid Rahmani

    发明人： Pu-Sheng Cheng ,  Ying Zheng ,  Serena Laroia ,  Wenjie Hu ,  Rachid Rahmani

    IPC分类号： A23F500

    CPC分类号： G06K19/0707 ,  A23C2270/15 ,  A23F5/243 ,  A23F5/486 ,  G06K19/0712

    摘要： A beverage system that contains a coffee base concentrate and coffee aroma for providing a coffee beverage. The coffee base concentrate has a soluble coffee solids concentration of at least 10% by weight and is free of coffee aroma. The coffee base concentrate and the coffee aroma are stored separately and are combined upon reconstitution for providing a coffee beverage. Separate store of the coffee base concentrate and the coffee aroma increases the stability of the system. The coffee base concentrate and/or aroma components may be further treated to improve stability, including for example adding alkali, and/or treating the coffee base concentrate to remove acid precursors, and/or protecting one or both components from oxygen, and/or storing one or both components at reduced temperature.

    摘要翻译： 一种饮料系统，其中含有咖啡浓缩物和用于提供咖啡饮料的咖啡香气。 咖啡碱浓缩物具有至少10重量％的可溶咖啡固体浓度，并且不含咖啡香气。 咖啡碱浓缩物和咖啡香气分开储存，并在重构时合并，以提供咖啡饮料。 咖啡碱浓缩物和咖啡香气的独立存储增加了系统的稳定性。 可以进一步处理咖啡碱浓缩物和/或芳香组分以改善稳定性，包括例如加入碱和/或处理咖啡碱浓缩物以除去酸前体，和/或保护一种或两种组分免受氧和/或 在降低的温度下储存一种或两种组分。

    INTRINSIC SUGAR REDUCTION OF JUICES AND READY TO DRINK PRODUCTS
    10.
    发明申请
    INTRINSIC SUGAR REDUCTION OF JUICES AND READY TO DRINK PRODUCTS 审中-公开
    国内糖果减少饮料和饮料产品

    公开(公告)号：US20130216652A1

    公开(公告)日：2013-08-22

    申请号：US13882697

    申请日：2011-11-03

    申请人： Juan Sans-Valero ,  Pu-Sheng Cheng

    发明人： Juan Sans-Valero ,  Pu-Sheng Cheng

    IPC分类号： A23L2/84

    CPC分类号： A23L2/84 ,  A23L2/385 ,  A23L5/25 ,  A23L33/20 ,  A23L33/21

    摘要： The invention relates to a method of reducing the intrinsic sugar content in a food product such as a juice or a ready to drink sugar based product, by contacting the food product with sufficient amounts of at least one transglycosidase under conditions sufficient to enzymatically convert intrinsic sugars in the food product to non-digestible carbohydrates and non-digestible oligosaccharides, such as fructo-oligosaccharides, and gluco-oligosaccharides to thus form a more nutritional product. The invention also relates to nutritional food products produced by the methods of the invention.

    摘要翻译： 本发明涉及通过在足以酶促转化内在糖的条件下使食品与足够量的至少一种转糖苷酶接触来降低食品如果汁或即食饮料中的糖含量的内含糖含量的方法 在食品中不可消化的碳水化合物和不消化的寡糖，如低聚果糖和葡萄糖寡糖，从而形成更加营养的产品。 本发明还涉及通过本发明的方法生产的营养食品。