公开(公告)号：WO99029184A1

公开(公告)日：1999-06-17

申请号：PCT/US1998/026455

申请日：1998-12-11

IPC分类号： A23L1/221 ,  A23L1/223 ,  A23L1/30 ,  A23L1/06 ,  A23L1/10 ,  A23L1/222 ,  A23L1/28

CPC分类号： A23L33/105 ,  A23L27/11 ,  A23L27/14

摘要： Principal components of herb or spice plant materials are simultaneously extracted and concentrated in at least one high temperature and pressure mechanical pressing step. The extract may be hydrated and then centrifuged to remove fine particulate solids and gums. A solution having several times the concentration of the pigments and flavor and aroma components of the starting raw material is obtained. The residual press solids and extract have significantly reduced bacterial counts as a result of the temperatures, high pressure, and high shear utilized, as well as the low moisture levels employed, thus producing not only a food grade extract but also a food grade residual solid having low bacterial counts and predictable, standardized levels of the principal components of interest. Additionally, edible antioxidants can be included in the process to enhance the stability of both the extract and the residual solids. The residual solids are ruptured in the process, giving rise to a quick-release and enhanced effect, and thus greater use effectiveness, when the herb or spice solids are used in foods or beverages.

摘要翻译： 草药或香料植物材料的主要成分同时萃取并浓缩至少一个高温高压机械压制步骤。 提取物可以水合，然后离心以除去细颗粒固体和牙龈。 获得具有几倍颜料浓度，起始原料的风味和香气成分的溶液。 残留的压榨固体和提取物由于采用的温度，高压和高剪切以及所用的低水分含量而显着降低细菌计数，因此不仅产生食品级提取物，而且还产生食品级残留固体 具有低细菌计数和可预测的标准化水平的主要成分。 此外，可以在该方法中包括可食用的抗氧化剂以增强提取物和残留固体的稳定性。 残留的固体在该过程中破裂，当草药或香料固体用于食品或饮料时，产生快速释放和增强的效果，因此具有更高的使用效果。

公开(公告)号：WO1997040705A1

公开(公告)日：1997-11-06

申请号：PCT/US1997007677

申请日：1997-04-28

申请人： BUSH BOAKE ALLEN INC.

发明人： BUSH BOAKE ALLEN INC. ,  PRESLEY, Pamela

IPC分类号： A23L01/0522

CPC分类号： A23L27/40 ,  A21D13/24 ,  A23L7/122 ,  A23L7/191 ,  A23L27/14 ,  A23L27/70 ,  A23P20/12

摘要： A low fat seasoning system for grain products is provided in accordance with the invention. The system uses a continuous phase master base including water and at least one starch. The base may be used alone as an adhesion medium or in combination with oil soluble and/or water soluble flavorings. In addition, a preservative such as vinegar may be provided in the base.

摘要翻译： 根据本发明提供了一种用于谷物产品的低脂调味系统。 该系统使用包括水和至少一种淀粉的连续相母版。 碱可以单独使用作为粘合介质或与油溶性和/或水溶性调味剂组合使用。 此外，可以在基料中提供防腐剂如醋。

公开(公告)号：WO1995020327A1

公开(公告)日：1995-08-03

申请号：PCT/US1995000013

申请日：1995-01-10

申请人： MCCORMICK & COMPANY, INC.

发明人： MCCORMICK & COMPANY, INC. ,  AUNG, Thein ,  FULGER, Charles, V.

IPC分类号： A23L01/221

CPC分类号： A23B7/022 ,  A23B7/04 ,  A23B7/0425 ,  A23B7/05 ,  A23B7/06 ,  A23B7/08 ,  A23L27/10 ,  A23L27/14 ,  A23L27/70

摘要： A frozen, stabilized herb having a water activity coefficient of from 0.30 to 0.97 and comprising an infused osmotic agent.

摘要翻译： 一种具有0.30至0.97的水分活度系数的冷冻稳定的草本植物，其包含输注渗透剂。

公开(公告)号：WO1994016578A1

公开(公告)日：1994-08-04

申请号：PCT/FI1994000037

申请日：1994-01-27

申请人： SUCROS OY ,  YLI-KYYNY, Mauri ,  TIAINEN Ilkka ,  ORAVAINEN, Juha

发明人： SUCROS OY

IPC分类号： A23L01/22

CPC分类号： C13B50/002 ,  A23L27/14 ,  A23L27/70

摘要： The invention relates to a spice/sweetener composition, especially a cinnamon/sugar composition, consisting of granules comprising a crystalline sweetener and a powdered spice bonded together with a fat which is solid at room temperature. The invention also relates to a process for the manufacture of a spice/sugar composition, wherein a finely powdered spice is mixed with a crystalline sweetener, the mixture obtained is heated to a temperaturee in which the fat to be used is in a melted state, the melted fat, which is solid at room temperature, is sprayed with vigorous stirring onto the mixture in an amount of from 0.5 to 5 % by weight of the total amount of the composition to be manufactured, and the obtained mixture is cooled to room temperature with continuous stirring.

摘要翻译： 本发明涉及一种香料/增甜剂组合物，特别是肉桂/糖组合物，其由包含结晶甜味剂和粉末状香料的颗粒组成，所述粉末与在室温下为固体的脂肪结合在一起。 本发明还涉及一种制造香料/糖组合物的方法，其中将细粉末香料与结晶甜味剂混合，将得到的混合物加热至使用的脂肪处于熔融状态的温度， 在室温下固化的熔融脂肪以剧烈搅拌的形式喷洒在混合物中，其量为待制造组合物总量的0.5至5重量％，将所得混合物冷却至室温 连续搅拌。

公开(公告)号：WO1992002140A1

公开(公告)日：1992-02-20

申请号：PCT/FR1991000637

申请日：1991-08-01

申请人： SOCIETE DE DEVELOPPEMENT DE L'INDUSTRIE ...

发明人： SOCIETE DE DEVELOPPEMENT DE L'INDUSTRIE ... ,  DARBONNE, Luc

IPC分类号： A23B07/00

CPC分类号： A23B7/00 ,  A23B7/0408 ,  A23B7/0416 ,  A23L27/14 ,  B65B25/02 ,  Y10S241/37

摘要： The apparatus for preparing frozen vegetables comprises, from the upstream end to the downstream end, a fresh vegetable washing device (10) and a washed vegetable spin-drying device (14); a rapid individual freezing device (16); at least one device (22) for applying sufficient mechanical stress to the frozen vegetables to break them into several pieces; at least one device (23) for sorting the homogeneous frozen pieces; a device (30) for packaging at least one of the sorted pieces; and devices for removing one or more of the pieces from the sorting device which are not to be used. This apparatus can be used particularly for preparing herbs or aromatic plants.