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公开(公告)号：US5158795A
公开(公告)日：1992-10-27
申请号：US693332
申请日：1991-04-29
申请人： Teh-Kuei Chen , John S. Tandy
发明人： Teh-Kuei Chen , John S. Tandy
IPC分类号： A23L27/20
CPC分类号： A23L27/201
摘要： Flavorants are obtained by collecting at least one of differing volatile fractions evolved over differing periods of time from a liquid pool of at least one fat or one oil and mixtures thereof into which oxygen is introduced while being heated to a temperature of from 300.degree. C. to 475.degree. C.
摘要翻译： 调味剂是通过收集在不同时间段内从至少一种脂肪或一种油的液体池和其混合物中放出的不同挥发性成分中的至少一种而获得的，当加热至300℃时，引入氧气。 至475℃
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公开(公告)号：US5104672A
公开(公告)日：1992-04-14
申请号：US696285
申请日：1991-04-26
申请人： Teh-Kuei Chen , John S. Tandy
发明人： Teh-Kuei Chen , John S. Tandy
CPC分类号： C11C3/08 , A23L27/201 , A23L27/215 , A23L27/26 , C11C3/006
摘要： Flavoring compositions are prepared by heating at least one fatty acid at a temperature of from 150.degree. C. to 475.degree. C. in the presence of oxygen.
摘要翻译： 通过在氧存在下，在150℃至475℃的温度下加热至少一种脂肪酸来制备调味组合物。
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公开(公告)号：US5079017A
公开(公告)日：1992-01-07
申请号：US239789
申请日：1988-09-01
申请人： Teh-Kuei Chen , John S. Tandy
发明人： Teh-Kuei Chen , John S. Tandy
CPC分类号： A23L27/201
摘要： Flavoring compositions are prepared by heating a liquid pool of at least one fat or oil or mixtures thereof to a temperature of from 300.degree. C. to 475.degree. C. while introducing oxygen into the heated liquid pool of material and collecting differing volatile fractions evolved over differing periods of time from the heated pool of material for preparing flavorants.
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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：US5008381A
公开(公告)日：1991-04-16
申请号：US483879
申请日：1990-02-23
申请人： Zdenek Kratky , John S. Tandy
发明人： Zdenek Kratky , John S. Tandy
摘要： Naringin is selectively cleaved into L-rhamnose and naringenin-t-7-glucoside by heating naringin in solution under particular conditions of acid hydrolysis. Upon cooling the reaction medium, a liquid phase containing L-rhamnose and a semi-solid phase containing naringenin-7-O-glucoside are obtained from which those compounds may be isolated.
摘要翻译： 柚皮苷通过在特定酸水解条件下溶液中加热柚皮苷，选择性地切割成L-鼠李糖和柚皮素-17-葡萄糖苷。 冷却反应介质后，得到含有L-鼠李糖和含有柚皮苷-7-O-葡萄糖苷的半固相的液相，可从中分离出这些化合物。
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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：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：US4592917A
公开(公告)日：1986-06-03
申请号：US729275
申请日：1985-05-01
申请人： John S. Tandy
发明人： John S. Tandy
摘要： Chicken flavorants having a high intensity are prepared by reacting a mixture of leucine and/or its salts with a sulfur-containing compound and a reducing saccharide in the presence of a hydroxylated solvent.
摘要翻译： 通过在羟基化溶剂的存在下使亮氨酸和/或其盐与含硫化合物和还原性糖的混合物反应来制备具有高强度的鸡风味剂。
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公开(公告)号：US5114734A
公开(公告)日：1992-05-19
申请号：US188360
申请日：1988-04-29
申请人： Lawrence A. Kibler , Zdenek Kratky , John S. Tandy
发明人： Lawrence A. Kibler , Zdenek Kratky , John S. Tandy
摘要： A mushroom flavorant is prepared by contacting homogenized mushrooms in an aqueous medium with a water-soluble salt of linoleic acid and with oxygen. The flavorant may be further enhanced by adding carob bean extract to the treated homogenate. The treated homogenate may be combined with carriers and other additives and spray-dried.
摘要翻译： 通过将水性介质中的均质蘑菇与亚油酸的水溶性盐和氧气接触来制备蘑菇调味剂。 可以通过向经处理的匀浆中加入角豆提取物来进一步增强食用香料。 经处理的匀浆物可与载体和其它添加剂组合并喷雾干燥。
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10.发明授权Preparation of hydrolyzed protein having reduced .alpha.-chlorohydrin content 失效具有还原性（ALPHA） - 氯代内酯的水解蛋白质的制备
公开(公告)号：US5102987A
公开(公告)日：1992-04-07
申请号：US258191
申请日：1988-10-14
申请人： Paul E. Cornet , Rebecca S. So , John S. Tandy
发明人： Paul E. Cornet , Rebecca S. So , John S. Tandy
IPC分类号： A23J3/32 , C07K1/12 , C07K1/14 , C07K14/415 , C07K14/435
CPC分类号： A23J3/32
摘要： The .alpha.-chlorohydrin content of liquid hydrolysed protein obtained by acid hydrolysis with hydrochloric acid is reduced by adjusting the pH of the liquid hydrolysed protein to a pH of from 8 to 14 and holding the liquid for a time sufficient for the .alpha.-chlorohydrin content of the liquid hydrolysed protein to be reduced.
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