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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。
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公开(公告)号：US4985261A
公开(公告)日：1991-01-15
申请号：US535524
申请日：1990-06-08
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 discretely 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 fibrous proteinaceous muscle tissue foodstuff containing more than 50% water;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); andexposing 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储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，其包含单独离散包封的美拉德反应试剂，反应试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; 与食品的至少一部分表面紧密接触，增加，赋予或增加量的（a）的颗粒状可流动调味粉末; 并将调味粉末涂布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。
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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。
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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。
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5.发明授权Process for microwave chocolate flavor formation in and/or on foodstuffs and products produced thereby 失效在由此生产的食品和产品中和/或其中的微波巧克力风味形成方法
公开(公告)号：US4940592A
公开(公告)日：1990-07-10
申请号：US371635
申请日：1989-06-26
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。
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公开(公告)号：US5064669A
公开(公告)日：1991-11-12
申请号：US681479
申请日：1991-04-03
IPC分类号： A23C19/086 , A23C19/09 , A23L1/18 , A23L1/22 , A23L1/39
CPC分类号： A23C19/086 , A23C19/0904 , A23L23/00 , A23L27/72 , A23L7/183
摘要： Novel controlled release flowable flavoring powders and processes and apparatus for preparing and using such agents, the processes comprising heating a high melting point encapsulating or enrobing material, such as a fat and/or wax and one or more emulsifiers to melt this starting material; mixing one or more water-containing flavor compositions with a texture conditioning agent; mixing the flavor compositions and texture conditioning agent(s) with the molten fat or wax to obtain a homogeneous mixture in the form of an emulsion; and chilling the flavor composition-containing mixture to provide discrete particles of solid encapsulated flavoring agent, together with the products so produced and methods for using same.
摘要翻译： 新型控制释放的可流动调味粉末以及用于制备和使用这些试剂的方法和装置，所述方法包括加热包封或引入材料（例如脂肪和/或蜡）和一种或多种乳化剂的高熔点以熔化该起始原料; 将一种或多种含水风味组合物与纹理调理剂混合; 将风味组合物和质地调理剂与熔融的脂肪或蜡混合以获得乳液形式的均匀混合物; 并冷却含有风味组合物的混合物以提供固体包封的调味剂的离散颗粒，以及如此生产的产品及其使用方法。
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公开(公告)号：US6042792A
公开(公告)日：2000-03-28
申请号：US933599
申请日：1997-09-18
摘要： Described are controlled, time-release microparticulate active and bioactive compositions (including perfuming compositions) for targeted delivery to services such as skin, hair and fabric and the environment proximate thereto, where the active and bioactive materials have a calculated log.sub.10 P values of between 1 and 8 (P being the n-octanol-water partition coefficient). Such compositions include the active or bioactive material in single phase, solid solution in a wax or polymer matrix also having coated thereon and/or containing a compatible surfactant. Also described are processes and apparatus for preparing such compositions and processes for using same. Furthermore, certain component(s) of the aforementioned compositions in combination with one another are novel, and other components have novel uses in increasing fragrance substantivity.
摘要翻译： 描述了用于靶向递送到诸如皮肤，毛发和织物以及邻近的环境的受控的时间释放微粒活性和生物活性组合物（包括加香组合物），其中活性和生物活性材料具有计算的log 10P值在1和 8（P为正辛醇 - 水分配系数）。 这样的组合物包括在单相中的活性或生物活性物质，也在其上涂覆有和/或含有相容表面活性剂的蜡或聚合物基质中的固体溶液。 还描述了制备这种组合物的方法和装置以及使用它们的方法。 此外，上述组合物的某些组分彼此组合是新颖的，并且其它组分在增加香味直接性方面具有新颖的用途。
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公开(公告)号：US5577668A
公开(公告)日：1996-11-26
申请号：US374112
申请日：1995-01-18
摘要： A toroidal manifold sparger having a hollow toroid member with an upper portion and a lower portion and having a plurality of first openings substantially evenly spaced along the lower portion thereof and all oriented perpendicular to the upper portion in a first and vertically downward direction, a plurality of second openings substantially evenly spaced along the lower portion of the toroid member and all oriented in a second direction, the first openings and the second openings being spaced apart from each other, each of the openings having a trajectory such that the trajectory of all of the first openings is parallel to each other and in a downward direction, and the second openings having a trajectory that radially inwardly converges in a downward direction, the first and second openings being the only openings in the lower portion, the toroid member being suspended from the upper portion.
摘要翻译： 一种环形歧管喷射器，其具有中空的环形构件，具有上部和下部，并且具有沿着其下部基本上均匀间隔的多个第一开口，并且全部在第一和垂直向下的方向上垂直于上部定向，多个 的第二开口基本均匀地沿着环形构件的下部间隔开并且全部在第二方向上定向，第一开口和第二开口彼此间隔开，每个开口具有轨迹，使得所有的轨迹 所述第一开口彼此平行并且在向下方向上，并且所述第二开口具有沿向下方向径向向内收敛的轨迹，所述第一和第二开口是所述下部中的唯一开口，所述环形构件被悬挂 上部分。
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公开(公告)号：US5506201A
公开(公告)日：1996-04-09
申请号：US346217
申请日：1994-11-22
申请人： Keith J. McDermott , John M. Teffenhart , Eric P. Guenin , Shmuel D. Shefer , Chee-Teck Tan , Leslie C. Smith
发明人： Keith J. McDermott , John M. Teffenhart , Eric P. Guenin , Shmuel D. Shefer , Chee-Teck Tan , Leslie C. Smith
CPC分类号： C11D3/505 , C11D1/667 , C11D1/825 , C11D11/0082
摘要： A method is disclosed for producing a fragrance containing solid particle for incorporation into laundry detergent by selecting a fat component such as a fatty acid glyceride, heating said fat component to an elevated temperature sufficient to form a molten melt thereof, selecting a solid surface active agent from the group consisting of SPAN.RTM. surfactants with an HLB of 4.3 to 8.6, heating the surface active agent to form a molten melt thereof and then combining the melts with an aroma chemical to form a mixture. The melt is rapidly cooled to form a solid material.
摘要翻译： 公开了一种通过选择脂肪组分如脂肪酸甘油酯，将所述脂肪组分加热至足以形成其熔融熔融物的高温来生产含有固体颗粒的用于并入衣物洗涤剂的香料的方法，选择固体表面活性剂 来自由HLB为4.3至8.6的SPAN TM表面活性剂组成的组，加热表面活性剂以形成其熔融熔融物，然后将熔融物与芳香化学品混合以形成混合物。 将熔体快速冷却以形成固体材料。
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公开(公告)号：US5320863A
公开(公告)日：1994-06-14
申请号：US130179
申请日：1993-10-01
申请人： Siew L. Chung , Chee-Teck Tan , Ivan M. Tuhill , Lewis G. Scharpf
发明人： Siew L. Chung , Chee-Teck Tan , Ivan M. Tuhill , Lewis G. Scharpf
CPC分类号： A61Q13/00 , A61K8/062 , A61K8/068 , A61K8/922 , A61K9/1075 , A61Q11/00 , A61K2800/262 , A61K2800/30
摘要： Described is a stable transparent oil-in-water microemulsion concentrate consisting essentially of:(i) water;(ii) one or more hydrophobic flavor or fragrance oils; and(iii) one or more surfactantswherein the mixing ratio of the water, oil and surfactant is, referring to FIG. 1A, within the range surrounded by the lines connecting points A, B and C of FIG. 1A. Also described is a process for preparing such transparent microemulsion compositions. Also described is a mouthwash containing said transparent microemulsion compositions and a process for preparing same. Also described is a perfume composition containing said transparent microemulsion compositions and the process for preparing same.
摘要翻译： 描述了一种稳定的透明水包油微乳液浓缩物，其基本上由以下组成：（i）水; （ii）一种或多种疏水性香精或香料油; 和（iii）一种或多种表面活性剂，其中水，油和表面活性剂的混合比参照图1。 在图1A的连接点A，B和C的线所包围的范围内。 1A。 还描述了制备这种透明微乳液组合物的方法。 还描述了含有所述透明微乳液组合物的漱口剂及其制备方法。 还描述了含有所述透明微乳液组合物的香料组合物及其制备方法。
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