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19 条记录 (耗时 0.012 秒)

    Aromatization of soluble beverages
    1.
    发明授权
    Aromatization of soluble beverages 失效
    可溶性饮料的芳香化

    公开(公告)号：US5922384A

    公开(公告)日：1999-07-13

    申请号：US796318

    申请日：1997-02-07

    申请人： Brian Blackwell ,  Lawrence G. Carns ,  Jason Gawronski ,  Dean Frederick Rushmore

    发明人： Brian Blackwell ,  Lawrence G. Carns ,  Jason Gawronski ,  Dean Frederick Rushmore

    IPC分类号： A23L2/00 ,  A23F3/42 ,  A23F5/48 ,  A23L2/39 ,  A23L27/00 ,  B65B1/36 ,  G07F13/06 ,  A23F5/46

    CPC分类号： A23F5/48 ,  A23F3/42 ,  A23L27/70 ,  B65B1/363

    摘要： A process for incorporating an aroma-containing substrate into a soluble beverage powder in a filling machine in which the soluble beverage powder is filled into containers. The soluble beverage powder is introduced into the filling machine and caused to flow in the form of a moving bed. While in the filling machine and prior to the soluble beverage powder being filled into containers, the aroma-containing substrate is sprayed onto the moving bed. In this way, a mixture of soluble beverage powder and aroma-containing substrate having a substantially constant ratio of aroma-containing substrate to soluble beverage powder, is provided in the containers.

    摘要翻译： 一种将含香味的基质掺入可溶性饮料粉末填充到容器中的灌装机中的可溶性饮料粉末中的方法。 将可溶性饮料粉末引入灌装机中并使其以移动床的形式流动。 在灌装机中，在将可溶饮料粉末装入容器之前，将含香料的基材喷洒到移动床上。 以这种方式，在容器中提供可溶性饮料粉末和含香料的基质的混合物，其中含有香味的底物与可溶性饮料粉末的比例基本上恒定。

    METHOD OF PRODUCING AN AROMATISED FOOD OR BEVERAGE PRODUCT
    2.
    发明申请
    METHOD OF PRODUCING AN AROMATISED FOOD OR BEVERAGE PRODUCT 审中-公开
    生产芳香食品或饮料产品的方法

    公开(公告)号：US20150272183A1

    公开(公告)日：2015-10-01

    申请号：US14646472

    申请日：2013-11-29

    申请人： NESTEC S.A.

    发明人： Scott A. Westfall ,  William Wu ,  Annette Michelle Birch ,  Amber Christine Scarlatos

    IPC分类号： A23L1/221

    CPC分类号： A23L27/115 ,  A23F3/42 ,  A23F5/486 ,  A23F5/505 ,  A23L2/56 ,  A23L27/28 ,  A23L27/29 ,  A23V2002/00

    摘要： The present invention relates to a method of producing an aromatised food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with an oil to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatised food or beverage product.

    摘要翻译： 本发明涉及一种生产芳香化食品或饮料产品的方法，其中从植物提取物获得香味部分，所述香味部分与油接触以除去不期望的芳香化合物，以及不希望的化合物的芳香部分 已经被去除的物质与食物或饮料组合物组合以产生芳香化食品或饮料产品。

    PROCESS FOR MANUFACTURING TEA PRODUCTS
    4.
    发明申请
    PROCESS FOR MANUFACTURING TEA PRODUCTS 审中-公开
    制造茶产品的方法

    公开(公告)号：US20140113054A1

    公开(公告)日：2014-04-24

    申请号：US14127021

    申请日：2012-05-30

    申请人： David George Sharp

    发明人： David George Sharp

    IPC分类号： A23F3/42

    CPC分类号： A23F3/42 ,  A23F3/06 ,  A23F3/163

    摘要： Disclosed is a process comprising the steps of: a) heating fresh tea leaves; and b) expressing juice from the fresh tea leaves whilst the temperature of the fresh tea leaves is greater than 40° C. and less than 77° C., thereby to produce leaf residue and tea juice.

    摘要翻译： 公开了一种方法，包括以下步骤：a）加热新鲜的茶叶; 和b）从新鲜茶叶表达果汁，而新鲜茶叶的温度大于40℃且小于77℃，从而产生叶子残渣和茶汁。

    Stabilized aroma-providing components and foodstuffs containing same
    5.
    发明申请
    Stabilized aroma-providing components and foodstuffs containing same 有权
    稳定的香气提供成分和含有它的食品

    公开(公告)号：US20040081736A1

    公开(公告)日：2004-04-29

    申请号：US10661397

    申请日：2003-09-11

    发明人： Ying Zheng ,  Pu-Sheng Cheng ,  Christian Milo

    IPC分类号： A23L001/236

    CPC分类号： A23G3/48 ,  A23F3/42 ,  A23F3/426 ,  A23F5/243 ,  A23F5/267 ,  A23F5/486 ,  A23F5/505 ,  A23G9/42 ,  A23L2/44 ,  A23L2/56 ,  A23L3/3526 ,  A23L3/3535 ,  A23L27/00 ,  A23L27/10 ,  A23L27/115 ,  A23L27/20 ,  A23L27/21 ,  A23L27/28 ,  A23L27/70

    摘要： Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The stabilizing agent is present with the aroma-providing component in an amount effective to chemically interact with compounds in the aroma-providing component to (a) provide increased amounts of desirable compounds that impart desirable flavor or sensory characteristics to the aroma or (b) reduce the amount of undesirable compounds that suppress desirable flavor characteristics or that contribute to or generate undesirable flavor or sensory characteristics in the aroma. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds or substances that contain or generate sulfites, thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.

    摘要翻译： 稳定的芳香提供组分，例如巧克力，茶或咖啡香气，其在储存期间稳定以防止其香味所需风味或感官特性的损失或降解。 存在与稳定剂一起提供香味提供成分的量，其有效化学作用与芳香提供组分中的化合物相互作用以（a）提供增加量的所需化合物，其赋予芳香所需的风味或感官特征，或（b） 减少抑制所需风味特征或有助于或产生香味中的不良风味或感官特征的不期望的化合物的量。 稳定剂优选是含有硫或氮的亲核试剂，例如含有或产生亚硫酸盐，硫醇，胺或氨基酸的二氧化硫，亚硫酸盐，化合物或物质，半胱氨酸，gluathione或酶。 稳定的提供香味的组分在至少六个月至一年或更长的时间内保持香味的期望风味和感官特征。

    Process of concentrating tea and/or herbal aroma and beverages or flavors using the resulting concentrated aroma
    7.
    发明申请
    Process of concentrating tea and/or herbal aroma and beverages or flavors using the resulting concentrated aroma 审中-公开
    使用所产生的浓缩香气浓缩茶和/或草药香料和饮料或调味剂的过程

    公开(公告)号：US20070077343A1

    公开(公告)日：2007-04-05

    申请号：US11241893

    申请日：2005-09-30

    申请人： Sheng Ma ,  Eric Wolff

    发明人： Sheng Ma ,  Eric Wolff

    IPC分类号： A23F3/00

    CPC分类号： A23F3/40 ,  A23F3/163 ,  A23F3/42

    摘要： The present invention relates to a process for preparing concentrated tea and herbal aromas by specific treatment using tea and herb materials as a starting material and to a process of preparing a perfumery composition or a beverage by adding the resulting concentrated tea and/or herbal aroma component that is stable at ambient storage conditions for at least one year.

    摘要翻译： 本发明涉及通过使用茶和草本材料作为起始原料的特殊处理来制备浓缩茶和草药香料的方法，以及通过将所得浓缩茶和/或草药香味成分加入到制备香料组合物或饮料的方法中 在环境储存条件下至少一年是稳定的。

    Stabilization of aroma-providing components
    9.
    发明申请
    Stabilization of aroma-providing components 有权
    香气提供组分的稳定化

    公开(公告)号：US20040076737A1

    公开(公告)日：2004-04-22

    申请号：US10661388

    申请日：2003-09-11

    发明人： Ying Zheng ,  Pu-Sheng Cheng ,  Christian Milo

    IPC分类号： A23L001/221

    CPC分类号： A23G3/48 ,  A23F3/42 ,  A23F3/426 ,  A23F5/243 ,  A23F5/267 ,  A23F5/486 ,  A23F5/505 ,  A23G9/42 ,  A23L2/44 ,  A23L2/56 ,  A23L3/3526 ,  A23L3/3535 ,  A23L27/00 ,  A23L27/10 ,  A23L27/115 ,  A23L27/20 ,  A23L27/21 ,  A23L27/28 ,  A23L27/70

    摘要： A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effective to chemically interact with undesirable compounds to form a stabilized aroma-providing component which (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component during storage, or (b) reduces off flavor generation during storage of the aroma-providing component. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds that contain or generate thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.

    摘要翻译： 一种芳香提供成分如咖啡香气的稳定化方法，以防止在保存期间香味所需风味或感官特征的损失或降解。 提供芳香的组分与稳定剂相关联，其量有效地与不希望的化合物进行化学相互作用以形成稳定的提供香味的组分，其中（a）保留一个或多个所需风味或感官特征中的一种或多种 在保存期间含芳香组分的香气，或（b）减少在提供芳香组分的储存过程中产生的风味。 稳定剂优选是含有硫或氮的亲核试剂，例如二氧化硫，亚硫酸盐，含有或产生硫醇，胺或氨基酸的化合物，半胱氨酸，gluathione或酶。 稳定的提供香味的组分在至少六个月至一年或更长的时间内保持香味的期望风味和感官特征。

    Separation method
    10.
    发明申请
    Separation method 审中-公开
    分离方法

    公开(公告)号：US20030185956A1

    公开(公告)日：2003-10-02

    申请号：US10312438

    申请日：2003-05-29

    发明人： Michelle Lorraine Gradley

    IPC分类号： A23L001/22

    CPC分类号： B01D61/24 ,  A23F3/163 ,  A23F3/32 ,  A23F3/42 ,  A23L27/10 ,  A23L27/13 ,  B01D11/0415

    摘要： A method for extracting one or more desired components from an aqueous phase comprising a mixture comprising one or more further components, comprises separating the aqueous mixture (3) from a water-immiscible hydrophobic phase (2) by means of a hydrophilic membrane (1) and allowing the desired components to move out off the aqueous phase through the membrane and into the hydrophobic phase. The further components have a lower water solubility than the desired component(s), whereby the further components are substantially incapable of passing through the membrane. The method may be used for the isolation of materials from reaction mixtures for purification purposes or for the preparation of extracts of natural substances. Extracts can be produced by the method. Extracts may be produced in the form of carrier based flavours, for instance absorbed on paper or maltodextrins, or encapsulated into maltodextrins, including into glass forms; which can then be formed into powders or tablets and used as such.

    摘要翻译： 从包含一种或多种其它成分的混合物的水相中提取一种或多种所需组分的方法包括通过亲水膜（1）将含水混合物（3）与水不混溶的疏水相（2）分离， 并允许所需组分通过膜离开水相并进入疏水相。 其它组分具有比所需组分更低的水溶性，由此其它组分基本上不能通过膜。 该方法可用于从用于纯化目的的反应混合物中分离材料或用于制备天然物质的提取物。 提取物可以通过该方法生产。 提取物可以以基于载体的香料的形式产生，例如吸收在纸或麦芽糖糊精上，或者包封成麦芽糖糊精，包括成玻璃形式; 其然后可以形成粉末或片剂并且原样使用。