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    Health-enhancing ethnic salad dressing
    2.
    发明申请
    Health-enhancing ethnic salad dressing 审中-公开
    健康促进种族沙拉酱

    公开(公告)号：US20080317936A1

    公开(公告)日：2008-12-25

    申请号：US11821233

    申请日：2007-06-22

    申请人： Cecille R. Magliba

    发明人： Cecille R. Magliba

    IPC分类号： A23L1/223 ,  A23L1/224

    CPC分类号： A23L27/60 ,  A23L27/105

    摘要： A health-enhancing ethnic salad dressing. The dressing includes in no particular order water, vegetable/olive oil, distilled vinegar, corn syrup, chili powder, crushed red pepper, salt, dried garlic, dried onion, dried red pepper, lemon juice concentrate, and spices.

    摘要翻译： 健康促进种族沙拉酱。 敷料包括无特殊顺序的水，蔬菜/橄榄油，蒸馏醋，玉米糖浆，辣椒粉，碎红辣椒，盐，干蒜，干洋葱，干红辣椒，柠檬汁浓缩液和香料。

    Processed garlic pieces
    3.
    发明授权
    Processed garlic pieces 失效
    加工蒜片

    公开(公告)号：US07175870B2

    公开(公告)日：2007-02-13

    申请号：US10753255

    申请日：2004-01-08

    申请人： John Layous ,  Richard Gorski ,  Peter Mattson

    发明人： John Layous ,  Richard Gorski ,  Peter Mattson

    IPC分类号： A23L1/015 ,  A23L1/22 ,  A23L1/224

    CPC分类号： A23L27/105 ,  A23L19/03

    摘要： A form of garlic and process for making same in which cloves of garlic are cut into bits, blanched or baked to reduce the strength of the garlic flavor and bitterness, and then fried to produce ready-to-use, crunchy, roasted flavor garlic pieces that can be conveniently stored and dispensed from a shaker.

    摘要翻译： 大蒜的形式和制作方法相同，大蒜丁香被切成块，漂白或烘烤，以减少大蒜风味和苦味的强度，然后油炸以生产即食，脆脆，烤的风味大蒜片 其可以方便地从振动器存储和分配。

    SALAD COMPLIMENT COMPOSITION
    5.
    发明申请
    SALAD COMPLIMENT COMPOSITION 审中-公开
    SALAD COMPLIMENT组合物

    公开(公告)号：US20130156927A1

    公开(公告)日：2013-06-20

    申请号：US13331236

    申请日：2011-12-20

    申请人： David Soltysik

    发明人： David Soltysik

    IPC分类号： A23L1/222 ,  A23L1/223 ,  A23L1/224

    CPC分类号： A23L27/60

    摘要： The present invention is a salad compliment composition that includes 5 tablespoons of olive oil, ½ cup of original rice vinegar, ½ cup natural rice vinegar, 2 tablespoons of dried onions, 2 tablespoons of dried garlic and 2 tablespoons of oregano. The salad compliment composition can also include any quantity of original rice vinegar that is added to the salad compliment composition to suit a user's taste or any quantity of salt that is added to the salad compliment composition to suit a user's taste. The salad compliment composition can be used as a salad topping, a vegetable topping, a bell pepper topping, a tomato topping or a feta cheese topping. The salad compliment composition is stored in 12 ounce, 16 ounce or other suitably sized bottles or jars.

    摘要翻译： 本发明是含有5汤匙橄榄油，1/2杯原汁米醋，1/2杯天然米醋，2汤匙洋葱，2汤匙干蒜和2汤匙牛至的沙拉调味料。 沙拉饺子组合物还可以包含任何量的原汁米醋，加入到沙拉配料组合物中，以适应用户的口味，或加入到沙拉配料组合物中的任何数量的盐以适应用户的口味。 沙拉脯组合物可用作沙拉顶部，蔬菜顶部，甜椒顶部，番茄顶部或奶酪顶部。 沙拉配料组合物储存在12盎司，16盎司或其他适当大小的瓶子或罐子中。

    Base Composition
    6.
    发明申请
    Base Composition 审中-公开
    基础组成

    公开(公告)号：US20080248185A1

    公开(公告)日：2008-10-09

    申请号：US11695765

    申请日：2007-04-03

    申请人： Maurizio Ferrari

    发明人： Maurizio Ferrari

    IPC分类号： A23L1/035 ,  A23L1/216 ,  A23L1/222 ,  A23L1/224

    CPC分类号： A23L33/21 ,  A23L29/10

    摘要： Base compositions, methods of manufacturing base compositions and frozen food products including a base composition are described. According to one or more embodiments, a base composition for a frozen food product includes at least one insoluble fiber, at least one soluble fiber, at least one emulsifier and at least one stabilizer. In one or more aspects of the invention, methods are provided for processing the base composition with additional ingredients to provide flavor, sweetness and the like for a variety of frozen food products such as: frozen desserts; ice creams; gelato; and mousse, either confectionary, seafood-type or savory vegetable-type, with desirable organoleptic and stability properties. In one or more embodiments, base compositions and methods described herein are suitable for preparing many types of frozen food products ranging from dairy-type products to those having low-fat, low calorie, fruit flavors and the like.

    摘要翻译： 描述了基础组合物，制备基础组合物的方法和包括基础组合物的冷冻食品。 根据一个或多个实施方案，用于冷冻食品的基础组合物包括至少一种不溶性纤维，至少一种可溶性纤维，至少一种乳化剂和至少一种稳定剂。 在本发明的一个或多个方面，提供了用于加工基础组合物与另外成分以提供各种冷冻食品的风味，甜度等的方法，例如：冷冻甜点; 冰淇淋; 冰淇淋 和慕斯，无论是糖果，海鲜类或咸菜植物型，具有理想的感官和稳定性。 在一个或多个实施方案中，本文所述的基础组合物和方法适用于制备许多类型的冷冻食品，其范围从乳制品到具有低脂肪，低热量，水果香料等的那些。

    VEGETABLE FLAVOUR
    8.
    发明申请
    VEGETABLE FLAVOUR 审中-公开
    蔬菜花

    公开(公告)号：US20120177807A1

    公开(公告)日：2012-07-12

    申请号：US13395741

    申请日：2010-10-07

    申请人： Jan Gerrit Kortes

    发明人： Jan Gerrit Kortes

    IPC分类号： A23L1/221 ,  A23L1/224 ,  A23L1/223

    CPC分类号： A23L27/23 ,  A23L5/12 ,  A23L27/105 ,  A23L27/16

    摘要： The invention relates to a concentrated vegetable flavour wherein the concentration of the vegetable flavour is such that in order to obtain a food with a desired vegetable flavour, the concentrated flavour is added to said food in an amount to arrive at a final concentration of less than 0.1% w/w of the food. The invention also relates to a process to produce said concentrated vegetable flavour and to a method for preparing a food comprising adding the concentrated vegetable flavour.

    摘要翻译： 本发明涉及一种浓缩蔬菜调味料，其中植物香料的浓度使得为了获得具有所需蔬菜风味的食物，将浓缩的风味剂以达到至少达到最终浓度的量加入到所述食品中 0.1％w / w的食物。 本发明还涉及生产所述浓缩蔬菜风味剂的方法和一种制备食品的方法，包括加入浓缩的蔬菜香料。