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11 条记录 (耗时 0.027 秒)

    Process for inhibiting formation of N-nitrosamines in a nitrite-cured food product
    5.
    发明授权
    Process for inhibiting formation of N-nitrosamines in a nitrite-cured food product 失效
    在亚硝酸盐固化食品中抑制N-亚硝胺形成的方法

    公开(公告)号：US4844925A

    公开(公告)日：1989-07-04

    申请号：US868185

    申请日：1986-05-21

    申请人： Jimbin Mai ,  Richard E. McDonald ,  Elaine R. Wedral

    发明人： Jimbin Mai ,  Richard E. McDonald ,  Elaine R. Wedral

    IPC分类号： A23B4/20 ,  A23F3/18 ,  A23L3/3463

    CPC分类号： A23B4/20 ,  A23F3/18 ,  A23L3/3463

    摘要： A process for inhibiting formation of N-nitrosamines in a nitrite cured food product wherein an extract formed by the aqueous extraction of black tea leaves at a temperature from 120.degree. C. to 210.degree. C. is incorporated in the food product, the amount of extract being such that the content of tea solids present is from 0.005% to 1.5% by weight based on the weight of food, said extract containing at least 5% by weight of phenol compounds based on the weight of tea solids therein.

    摘要翻译： 一种抑制亚硝酸盐固化的食品中N-亚硝胺形成的方法，其中通过在120℃至210℃的温度下通过红茶叶的水提取形成的提取物加入到食品中， 提取物使得茶固体含量基于食物重量为0.005重量％至1.5重量％，所述提取物含有至少5重量％的酚化合物，基于其中茶固体的重量。

    Process for inhibiting liquid oxidation in food
    8.
    发明授权
    Process for inhibiting liquid oxidation in food 失效
    抑制食物中液体氧化的方法

    公开(公告)号：US4891231A

    公开(公告)日：1990-01-02

    申请号：US347483

    申请日：1989-05-04

    申请人： Jimbin Mai ,  Laura J. Chambers ,  Richard E. McDonald

    发明人： Jimbin Mai ,  Laura J. Chambers ,  Richard E. McDonald

    IPC分类号： A23F3/16 ,  A23F3/18 ,  C11B5/00

    CPC分类号： C11B5/0085 ,  A23F3/16 ,  A23F3/18

    摘要： Lipid oxidation in foods is inhibited by incorporating an extract, obtained from black tea leaves having at least 5% by weight of phenol compounds based upon the weight of tea solids in the extract, with a food susceptible to lipid oxidation such that the food contains from 0.005% to 1.5% tea solids by weight based upon the weight of the food. The extracts are obtained by heating an aqueous extract obtained from black tea leaves to a temperature of from 120.degree. C. to 210.degree. C. or by extracting black tea leaves with water at a temperature of from 120.degree. C. to 210.degree. C. Treating the extracts to be incorporated in the food with tannase provides an increase in the antioxidant activity of the extracts.

    摘要翻译： 食物中的脂质氧化被抑制，将从提取物中茶固体重量至少为5重量％的酚化合物的红茶叶提取的提取物与易于脂质氧化的食物混合，使食物含有 基于食物重量，重量为0.005％至1.5％的茶固体。 提取物通过将从红茶叶提取的水提取物加热到120℃至210℃的温度或通过在120℃至210℃的温度下用水萃取红茶叶而获得。 用鞣酸酶处理加入到食物中的提取物提高了提取物的抗氧化活性。

    Soy Protein Composition and Beverage Products Containing the Soy Protein Composition
    9.
    发明申请
    Soy Protein Composition and Beverage Products Containing the Soy Protein Composition 审中-公开
    大豆蛋白质组成和含有大豆蛋白组成的饮料制品

    公开(公告)号：US20090117231A1

    公开(公告)日：2009-05-07

    申请号：US12265309

    申请日：2008-11-05

    申请人： Michael Murray ,  Jimbin Mai

    发明人： Michael Murray ,  Jimbin Mai

    IPC分类号： A23L1/304 ,  C07K14/415 ,  C07K1/30 ,  A23L2/02 ,  A23C9/152

    CPC分类号： A23C9/1526 ,  A23J3/16 ,  A23L2/39 ,  A23L2/66 ,  A23L33/16 ,  A23L33/185 ,  A23L33/19 ,  A23V2002/00 ,  A23V2250/5488 ,  A23V2250/1614 ,  A23V2250/16 ,  A23V2250/54252

    摘要： In one aspect, the present invention is directed to isolated soy protein compositions and to the preparation of the isolated soy protein compositions. In another aspect, the present invention is directed to beverage compositions that contain the isolated soy protein compositions and to the preparation of the beverage compositions that contain the isolated soy protein compositions. The beverage is selected from the group consisting of an aqueous acidic liquid or a liquid milk product. The beverage may be prepared and consumed as a cold beverage or a hot beverage or at any temperature of comfort between a cold temperature and a hot temperature. Cold beverages include juices, energy drinks, iced teas, iced coffees, etc. Hot beverages include lattes, mochas, espressos, cappuccinos and teas.

    摘要翻译： 一方面，本发明涉及分离的大豆蛋白组合物和分离的大豆蛋白组合物的制备。 另一方面，本发明涉及含有分离的大豆蛋白组合物和含有分离的大豆蛋白组合物的饮料组合物的制备的饮料组合物。 饮料选自酸性液体或液体乳制品。 饮料可以作为冷饮料或热饮料或在冷温度和热温度之间的舒适温度下制备和消耗。 冷饮包括果汁，能量饮料，冰茶，冰咖啡等。热饮料包括拿铁咖啡，麦片，浓缩咖啡，卡布奇诺咖啡和茶。

    Food Composition Containing a Coagulated Protein and a Process for Making the Same
    10.
    发明申请
    Food Composition Containing a Coagulated Protein and a Process for Making the Same 审中-公开
    包含凝固蛋白质的食品组合物及其制备方法

    公开(公告)号：US20080050497A1

    公开(公告)日：2008-02-28

    申请号：US11832967

    申请日：2007-08-02

    申请人： Jimbin Mai ,  Luzviminda Lopez

    发明人： Jimbin Mai ,  Luzviminda Lopez

    IPC分类号： A23L1/0532 ,  A23L1/05 ,  A23L1/0524 ,  A23L1/0534 ,  A23L2/02 ,  A23L1/22 ,  A23L1/0526 ,  A23L1/053

    CPC分类号： A23L2/56 ,  A23L2/66 ,  A23L2/68 ,  A23L29/20 ,  A23L33/185

    摘要： This invention is directed to a food composition containing a coagulated protein, comprising; (A) a hydrated protein stabilizing agent; (B) a dispersed coagulated protein material; and (C) a flavoring material. Also disclosed is a process for preparing a food composition containing a coagulated protein comprising; combining (A) a hydrated protein stabilizing agent; (B) a dispersed coagulated protein material; and (C) a flavoring material; to form a blend and pasteurizing and homogenizing the blend.

    摘要翻译： 本发明涉及含有凝固蛋白质的食品组合物，其包含： （A）水合蛋白质稳定剂; （B）分散凝固蛋白质材料; 和（C）调味材料。 还公开了一种制备含有凝固蛋白质的食品组合物的方法，包括： 组合（A）水合蛋白质稳定剂; （B）分散凝固蛋白质材料; 和（C）调味料; 以形成共混物并将该混合物巴氏灭菌并均化。