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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：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：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：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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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：US20110091615A1
公开(公告)日：2011-04-21
申请号：US12889183
申请日：2010-09-23
申请人： Young C. Kang
发明人： Young C. Kang
CPC分类号： A23L2/70 , A47J31/002
摘要： A reduced fat beverage and a method of making the same is disclosed. A method for making a reduced-fat beverage includes destabilizing a base solution, the base solution comprising a fat component and non-fat components. The method also includes separating the fat component from the non-fat components and removing the fat component from the base solution.
摘要翻译： 公开了减脂饮料及其制备方法。 制备减肥饮料的方法包括使碱溶液不稳定，所述碱溶液包含脂肪组分和非脂肪组分。 该方法还包括将脂肪组分与非脂肪组分分离并从基础溶液中除去脂肪组分。
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公开(公告)号：US20120040056A1
公开(公告)日：2012-02-16
申请号：US12857279
申请日：2010-08-16
摘要： In accordance with a particular embodiment of the present disclosure, a method comprises mixing an aqueous medium, a coconut base, and an emulsifier to yield an emulsion. The emulsion is blended with one or more other ingredients to yield a coconut-based beverage. The coconut-based beverage is substantially free of dairy-derived ingredients.
摘要翻译： 根据本公开的具体实施方案，一种方法包括混合水性介质，椰子碱和乳化剂以产生乳液。 将乳液与一种或多种其它成分混合以产生椰子类饮料。 椰子类饮料基本上不含乳制品成分。
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8.发明申请Milk-Based Beverage and Method for Preventing Off-Flavors in a Milk-Based Beverage 审中-公开基于乳的饮料和在牛奶基饮料中防止异味的方法公开(公告)号：US20090214712A1
公开(公告)日：2009-08-27
申请号：US12371639
申请日：2009-02-16
申请人： Young C. Kang , Matthew N. Lecky
发明人： Young C. Kang , Matthew N. Lecky
CPC分类号： A23L3/3472 , A23C9/1516 , A23C9/152 , A23C9/156 , A23F3/163 , A23L2/52 , A23L33/105 , A23V2002/00 , A23V2200/15 , A23V2250/214
摘要： The present disclosure relates to a milk-based beverage comprising a milk component and a catechin-containing component. The milk component includes milk fat in an amount of at least about 0.2% by weight of the milk-based beverage. The catechin-containing component, wherein the catechin-containing component prevents off-flavors in the milk-based beverage. A method for preventing off-flavors in a milk-based beverage comprising a milk component including milk fat in an amount of at least about 0.2% by weight of the milk-based beverage is also provided.
摘要翻译： 本公开内容涉及包含乳成分和含儿茶素成分的乳基饮料。 牛奶组分包括乳脂饮料的至少约0.2重量％的乳脂肪。 含儿茶素的成分，其中所述含儿茶素成分防止所述基于乳的饮料中的异味。 还提供了一种用于防止乳基饮料中的异味的方法，其包括含有至少约0.2重量％的乳基饮料的乳脂的乳成分。
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