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    POTATO DERIVED FLAVOUR ENHANCING COMPOSITION AND METHOD FOR THE MANUFACTURE THEREOF
    5.
    发明申请
    POTATO DERIVED FLAVOUR ENHANCING COMPOSITION AND METHOD FOR THE MANUFACTURE THEREOF 审中-公开
    POTATO衍生的香味组合物及其制备方法

    公开(公告)号：US20160135489A1

    公开(公告)日：2016-05-19

    申请号：US14899617

    申请日：2014-02-27

    申请人： CONOPCO, INC., D/B/A UNILEVER

    发明人： Amir Maximiliaan BATENBURG ,  Alphonsus Henricus L CAMBEEN ,  Teun DE JOODE

    IPC分类号： A23L1/216 ,  C12P21/06 ,  A23L1/23

    CPC分类号： A23L19/18 ,  A23L23/10 ,  A23L27/10 ,  A23L27/21 ,  A23L27/22 ,  A23L27/88 ,  A23V2002/00

    摘要： The present invention relates to a potato derived flavour enhancing composition having a dry matter content of at least 3 wt. % and containing per kg of dry matter: •150-900 g of proteinaceous matter; •0-100 g of starch; •0-5 mg of chlorogenic acid; •0-30 mg of glycoalkaloid selected from α-solanine, α-chaconine and combinations thereof; wherein free amino acids represent at least 80 wt. % of the proteinaceous matter, said free amino acids comprising: •a first group of free amino acids selected from asparagine (Asn), aspartate (Asp), glutamate (Glu), glutamine (Gln), pyroglutamate (pGlu) and combinations thereof, said first group of free amino acids representing 45-95 wt. % of the free amino acids; •a second group of free amino acids selected from glycine (Gly), leucine (Leu), lysine (Lys), serine (Ser), isoleucine (Ile) and combinations thereof, said second group of free amino acids representing 1-20 wt. % of the free amino acids; •at least 3.5 wt. % Glu; wherein the first group of free amino acids and the second group of free amino acids are present in a weight ratio of at least 4:1. The flavour enhancing composition according to the present invention is obtained by removing most of the starch and protein naturally present in potato, by additionally removing the bulk of glycoalkaloids (α-solanine, α-chaconine) that are endogenous to potato, and by retaining flavour enhancing components, including glutamate.

    摘要翻译： 本发明涉及一种马铃薯衍生的风味增强组合物，其干物质含量至少为3wt。 ％和含有每kg干物质：•150-900克蛋白质物质; •0-100克淀粉; •0-5毫克绿原酸; •0-30mg选自α-茄碱，α-辣椒碱及其组合的糖生物碱; 其中游离氨基酸代表至少80wt。 所述游离氨基酸包含：•选自天冬酰胺（Asn），天冬氨酸（Asp），谷氨酸（Glu），谷氨酰胺（Gln），焦谷氨酸（pGlu）及其组合的第一组游离​​氨基酸， 所述第一组游离​​氨基酸代表45-95wt。 ％的游离氨基酸; 选自甘氨酸（Gly），亮氨酸（Leu），赖氨酸（Lys），丝氨酸（Ser），异亮氨酸（Ile）及其组合的第二组游离氨基酸，所述第二组游离氨基酸代表1-20wt 。 ％的游离氨基酸; •至少3.5重量％ ％Glu; 其中第一组游离​​氨基酸和第二组游离氨基酸以至少4:1的重量比存在。 根据本发明的风味增强组合物通过除去马铃薯中天然存在的大部分淀粉和蛋白质，通过另外除去马铃薯内源的大量生物碱（α-茄碱，α-辣椒素）和通过保留香料 增强组分，包括谷氨酸。

    POTATO SALAD MIX
    6.
    发明申请
    POTATO SALAD MIX 审中-公开

    公开(公告)号：US20160066608A1

    公开(公告)日：2016-03-10

    申请号：US14476913

    申请日：2014-09-04

    申请人： Jeffery M. Meyer

    发明人： Jeffery M. Meyer

    IPC分类号： A23L1/223 ,  A23L1/24 ,  A23L1/216 ,  A23L1/221

    CPC分类号： A23L19/12 ,  A23L27/105 ,  A23L27/14 ,  A23L27/60

    摘要： A dry spice/herb mixture usable for being admixed with a cooked food, preferably potatoes, comprises a plurality of base ingredients including celery seeds, garlic granules, onion powder, paprika, and turmeric. The base ingredients are also combined with sugar which constitutes the major bulk of the dry spice/herb mixture. Flavor enhancers can be used including minced onion, mustard seed, dill weed, parsley flakes and black pepper. The dry spice/herb mixture is preferably combined with real mayonnaise and optionally white vinegar, chilled and then admixed with cooked and chilled potatoes to obtain a final potato salad product.

    摘要翻译： 可用于与熟食（优选土豆）混合的干香料/草本混合物包含多种基础成分，包括芹菜种子，大蒜颗粒，洋葱粉，辣椒粉和姜黄。 基础成分也与构成干香料/草药混合物主要成分的糖结合。 可以使用风味增强剂，包括切碎的洋葱，芥末种子，莳萝杂草，欧芹片和黑胡椒。 干香料/草本混合物优选与真正的蛋黄酱和任选的白醋组合，冷却，然后与熟和冷的马铃薯混合以获得最终的土豆沙拉产品。

    Susceptors capable of balancing stress and effectiveness
    9.
    发明授权
    Susceptors capable of balancing stress and effectiveness 有权
    能够平衡压力和有效性的感染者

    公开(公告)号：US08847132B2

    公开(公告)日：2014-09-30

    申请号：US13286724

    申请日：2011-11-01

    申请人： Anthony Russell ,  Lorin R. Cole ,  Scott W. Middleton

    发明人： Anthony Russell ,  Lorin R. Cole ,  Scott W. Middleton

    IPC分类号： H05B6/80 ,  H05B6/64 ,  A23L1/216 ,  B65D81/34

    CPC分类号： H05B6/6494 ,  A23L5/15 ,  A23V2002/00 ,  B65D81/3446 ,  B65D2581/344 ,  B65D2581/3452 ,  B65D2581/3454 ,  B65D2581/3472 ,  B65D2581/3494 ,  B65D2581/3498 ,  H05B6/6411

    摘要： An outer portion of one or more layers of microwave interactive material, which is for becoming hot when exposed to microwave energy, is arranged in a manner that seeks to advantageously control heating, so that the outer portion of the microwave interactive material can safely be adjacent the periphery of a turntable tray. The turntable tray can be heated by the microwave interactive material so that a peak thermally induced stress occurs in the turntable tray at a position proximate the periphery of the tray. The layer(s) of microwave interactive material are configured in a manner so that the peak thermally induced stress is less than a predetermined amount.

    摘要翻译： 一个或多个微波相互作用材料层的外部部分，当暴露于微波能量时变得热，以寻求有利地控制加热的方式布置，使得微波交互材料的外部部分可以安全地相邻 转盘的周边。 可以通过微波相互作用材料来加热转台托盘，使得在靠近托盘周边的位置处，在转台托盘中产生峰值热感应应力。 微波交互材料的层被配置成使得峰值热诱导应力小于预定量。

    Microencapsulate and process for the manufacture thereof
    10.
    发明授权
    Microencapsulate and process for the manufacture thereof 失效
    微胶囊化和加工制造

    公开(公告)号：US08637104B2

    公开(公告)日：2014-01-28

    申请号：US13056969

    申请日：2009-07-31

    申请人： Albert Thijs Poortinga ,  Daniela Oana Trambitas ,  Gerard Willem Hofland

    发明人： Albert Thijs Poortinga ,  Daniela Oana Trambitas ,  Gerard Willem Hofland

    IPC分类号： A23L1/00 ,  A23L1/216

    CPC分类号： A61K9/5089 ,  A61K9/501 ,  A61K9/5026 ,  A61K9/5042 ,  A61K9/5047 ,  A61K9/5052 ,  B01J13/043

    摘要： The present invention relates to a microencapsulate comprising microcapsules having a diameter of 0.1 μm to 25 μm, said microcapsules comprising: —a core particle having a diameter of 90 nm to 23 μm and containing at least 3% of the active component by weight of said core particle; and—a coating that fully envelops the core particle and containing at least 20 wt. % of a hydrophobic polymer selected from cellulosic ethers, cellulosic esters, zein, shellac, gluten, polylactide, hydrophobic starch derivatives, polyvinyl acetate polymers, polymers or copolymers derived from an acrylic acid ester and/or a methacrylic acid ester and combinations thereof; wherein the core particle contains a release trigger component and/or the coating contains a release trigger component, said release trigger component being selected from: —a water-swellable polymer having a water-uptake capacity at 37° C. and pH 7.0 of less than 20 wt. % and a water-uptake capacity at 37° C. and pH 2.0 of at least 50 wt. %; and—an edible salt having a water solubility at 37° C. and a pH of 7.0 of less than 1 mg/ml and a water solubility at 37° C. and a pH of 2.0 of at least 5 mg/ml; The microencapsulate of the present invention does not release the encapsulated active component when incorporated in water-containing foodstuffs, beverages, nutritional compositions or pharmaceutical compositions. Following ingestion, however, the active component is released rapidly.

    摘要翻译： 本发明涉及包含直径为0.1〜25μm的微胶囊的微胶囊，所述微胶囊包含： - 直径为90nm〜23μm的核心颗粒，并含有至少3％的所述活性组分的重量百分数 核心颗粒; 和 - 完全包封核心颗粒并含有至少20wt。 选自纤维素醚，纤维素酯，玉米蛋白，虫胶，麸质，聚丙交酯，疏水性淀粉衍生物，聚乙酸乙烯酯聚合物，衍生自丙烯酸酯和/或甲基丙烯酸酯的聚合物或共聚物的疏水性聚合物的％和其组合; 其中所述核心颗粒含有释放触发组分和/或所述涂层含有释放触发组分，所述释放触发组分选自： - 水溶胀性聚合物，其具有37℃的吸水能力和较低的吸水能力 超过20wt。 ％和在37℃和pH 2.0下的吸水能力至少为50wt。 ％; 和 - 在37℃下具有水溶性，pH7.0小于1mg / ml，水溶解度在37℃，pH为2.0的至少5mg / ml的食用盐; 当掺入含水食品，饮料，营养组合物或药物组合物中时，本发明的微胶囊剂不释放包封的活性成分。 然而，摄入后，活性成分迅速释放。