专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US5338558A Process for preparing stabilized, partially-dehydrated aromatic plant products 失效
标题翻译：稳定的，部分脱水的芳香植物产品的制备方法
公开(公告)号：US5338558A
公开(公告)日：1994-08-16
申请号：US988191
申请日：1992-12-09
申请人： Thein Aung , Charles V. Fulger
发明人： Thein Aung , Charles V. Fulger
IPC分类号： A23L27/10 , A23B7/022 , A23B7/04 , A23B7/08 , A23L27/00 , A23L1/221
CPC分类号： A23B7/04 , A23B7/022 , A23B7/08 , 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。

2. 发明授权

US4752482A Process for preparing a heat stable fermented malt flavorant 失效
标题翻译：制备热稳定发酵麦芽食用香料的方法
公开(公告)号：US4752482A
公开(公告)日：1988-06-21
申请号：US16029
申请日：1987-02-18
申请人： Charles V. Fulger , Wen C. Lou
发明人： Charles V. Fulger , Wen C. Lou
IPC分类号： A23L7/25 , A23L27/24 , A23L1/22
CPC分类号： C12Y302/01001 , A23L27/24 , A23L7/25 , C12Y302/01003
摘要： A process is disclosed for producing a heat-stable, yeast fermented malt reaction flavor concentrate which is of low volatility. The process involves preparing a malt flour such that it has sufficient fermentable sugars, fermenting the malt flour with yeast at a temperature of from about 10.degree. C. to about 60.degree. C. for a period of time of from 1/2 to 6 hours and heating the fermented malt produced by the fermentation to inactive the yeast and develop flavors. The yeast fermented malt derived food flavorant may be incorporated into a foodstuff, preferably a ready-to-eat cereal or baked good at a level of from 0.3 to 5% by weight.
摘要翻译：公开了一种制备低挥发性的热稳定酵母发酵麦芽反应风味浓缩物的方法。该方法包括制备麦芽粉，使其具有足够的可发酵糖，在约10℃至约60℃的温度下用酵母发酵麦芽粉，时间为1/2至6小时并加热通过发酵产生的发酵麦芽使酵母失活并发展风味。酵母发酵的麦芽衍生食品香料可以以0.3至5重量％的量掺入食品中，优选即食谷物或烘焙食品。

3. 发明授权

US5792505A Flavor encapsulation 失效
标题翻译：风味封装
公开(公告)号：US5792505A
公开(公告)日：1998-08-11
申请号：US670124
申请日：1996-06-25
申请人： Charles V. Fulger , Lewis Michael Popplewell
发明人： Charles V. Fulger , Lewis Michael Popplewell
IPC分类号： A23L27/00 , C13B50/00 , A23L1/22
CPC分类号： C13B50/002 , A23L27/00 , A23L27/70 , A23L27/72
摘要： A process for incorporating a volatile component into a matrix comprising; (a) forming a melt comprising said volatile component and said matrix, (b) solidifying said melt under a pressure sufficient to prevent substantial volatilization of said volatile component.
摘要翻译：一种将挥发性组分并入基质中的方法，包括：（a）形成包含所述挥发性组分和所述基体的熔体，（b）在足以防止所述挥发性组分的实质挥发的压力下固化所述熔体。

4. 发明授权

US4508745A Production of a mannan oligomer hydrolysate 失效
标题翻译：制备甘露聚糖低聚物水解产物
公开(公告)号：US4508745A
公开(公告)日：1985-04-02
申请号：US454914
申请日：1982-12-30
申请人： Charles V. Fulger , Howard D. Stahl , Evan J. Turek , Renee Bayha
发明人： Charles V. Fulger , Howard D. Stahl , Evan J. Turek , Renee Bayha
IPC分类号： A23F5/26 , A23F5/40 , C13K13/00 , A23F5/24
CPC分类号： C13K13/00 , A23F5/26 , A23F5/40
摘要： A method of hydrolyzing a coffee extraction residue material to produce a mannan oligomer solution having oligomers from DP 1 to DP 10 is disclosed. The coffee material, preferably spent grounds from a commercial percolation system, is hydrolyzed in a reactor in the presence of an acid catalyst. A tubular plug flow reactor is convenient, although any reactor providing for the relatively high temperature, short time reaction will suffice. Particular acid catalysts include sulphuric acid, phosphoric acid, acetic acid and carbon dioxide gas. Depending on the specific time, temperature and catalyst concentration selected, a mannan oligomer solution having any desired distribution of oligomers between DP 1 and DP 10 is produced.
摘要翻译：公开了一种水解咖啡提取残余物质以制备具有DP 1至DP 10的低聚物的甘露聚糖低聚物溶液的方法。在酸催化剂存在下，在反应器中水解来自商业渗滤系统的咖啡材料，优选废弃的地面。管状活塞流反应器是方便的，尽管提供相对高温，短时间反应的任何反应器就足够了。特定的酸催化剂包括硫酸，磷酸，乙酸和二氧化碳气体。根据所选择的具体时间，温度和催化剂浓度，产生在DP 1和DP 10之间具有任何所需的低聚物分布的甘露聚糖低聚物溶液。

5. 发明授权

US4500558A Modification of bran by extrusion 失效
标题翻译：通过挤出改性麸皮
公开(公告)号：US4500558A
公开(公告)日：1985-02-19
申请号：US611651
申请日：1984-05-18
申请人： Charles V. Fulger , Allan G. Bradbury
发明人： Charles V. Fulger , Allan G. Bradbury
IPC分类号： A23L1/10 , A23L1/18 , A23P1/00
CPC分类号： A23L7/17 , A23L7/115
摘要： The invention relates to a process for the modification of bran comprising forming a bran and water feed having a bran to water ratio of from 5.5:1 to 10:1 and extruding the feed in a counter-rotating twin screw extruder under high temperature and high shear conditions. The modified bran is more readily millable and when milled will possess a mouthfeel with an absence of grittiness and a greater functionality in a food product.
摘要翻译：本发明涉及一种改性麸皮的方法，包括形成麸皮与水比为5.5:1至10:1的麸皮和水进料，并将反应物在反向旋转双螺杆挤出机中在高温高温下挤出剪切条件。改性的麸皮更容易可碾磨，并且当研磨时将具有口感，食品中没有粗糙度和更大的功能。

6. 发明授权

US4656040A Process for preparing an all grain, enzyme-saccharified cereal and product produced 失效
标题翻译：制备全谷物，酶糖化谷物和产品的方法
公开(公告)号：US4656040A
公开(公告)日：1987-04-07
申请号：US480986
申请日：1983-03-31
申请人： Charles V. Fulger , Ernest K. Gum
发明人： Charles V. Fulger , Ernest K. Gum
IPC分类号： A23L1/105 , A23L1/164 , A23L1/10
CPC分类号： A23L7/135 , A23L7/107
摘要： A process is disclosed for producing an all-grain, enzyme-saccharified cereal derived from cereal grain components. The process involves saccharifying an endosperm fraction to form a syrup containing soluble saccharides and adding to the saccharified endosperm a matrix-forming ingredient which is either a modified bran material, a toasted ground germ or a combination of these two ingredients to form a cereal dough, and subsequently processing the cereal dough to obtain a ready-to-eat cereal.
摘要翻译：公开了一种用于生产衍生自谷物成分的全谷物酶糖化谷物的方法。该方法包括糖化胚乳部分以形成含有可溶性糖的糖浆，并向糖化的胚乳中加入基质形成成分，其为改性麸皮材料，烘烤地胚芽或这两种成分的组合以形成谷物面团，并随后加工谷物面团以获得即食谷物。

7. 发明授权

US4435430A Enzyme-saccharified all natural, ready-to-eat cereal from whole cereal grain 失效
标题翻译：将谷物从谷物全谷物中全部糖化
公开(公告)号：US4435430A
公开(公告)日：1984-03-06
申请号：US459422
申请日：1983-01-20
申请人： Charles V. Fulger , Ernest K. Gum
发明人： Charles V. Fulger , Ernest K. Gum
IPC分类号： A23L1/10 , A23L1/164 , A23L1/172
CPC分类号： A23L7/152 , A23L7/115 , A23L7/117
摘要： A process for producing an all natural, enzyme-saccharified, cereal derived from whole grain is disclosed. The process involves milling and separating the whole grain to produce a bran fraction, an endosperm fraction, and a germ fraction. The germ fraction is processed by toasting and grinding and preferably by removing bran before the toasting. The bran fraction and any bran material separated out from the ground germ is treated to increase its functionality by milling to a particle size of from 5 to 100 microns. The endosperm fraction is coarsely milled, made into a slurry, cooked and then enzymatically hydrolyzed. The final step involves recombining the processed fractions, to form a cereal dough which is further processed to produce a ready-to-eat breakfast cereal. Optionally from 1-15% of the whole grain may be malted and added into the cereal dough.
摘要翻译：公开了一种从全谷物生产全天然的，糖化糖化的谷物的方法。该方法包括研磨和分离全谷物以产生麸皮分数，胚乳分数和胚芽分数。通过烘烤和研磨处理胚芽馏分，优选在烘烤前除去麸皮。处理从磨碎的胚芽分离的麸皮部分和任何麸皮材料，通过研磨至5至100微米的粒度来增加其功能。将胚乳部分粗磨，制成浆料，煮熟，然后酶水解。最后的步骤是重新组合加工的部分，形成谷物面团，进一步加工以生产即食早餐谷物。任选地，可以将1-1.5％的全谷物麦芽并加入到谷物面团中。

8. 发明授权

US5601865A Flavor encapsulation 失效
标题翻译：风味封装
公开(公告)号：US5601865A
公开(公告)日：1997-02-11
申请号：US419953
申请日：1995-04-10
申请人： Charles V. Fulger , Lewis M. Popplewell
发明人： Charles V. Fulger , Lewis M. Popplewell
IPC分类号： A23L27/00 , C13B50/00 , A23L1/22
CPC分类号： C13B50/002 , A23L27/00 , A23L27/70
摘要： A process for incorporating a volatile component into a matrix comprising; (a) forming a melt comprising said volatile component and said matrix, (b) solidifying said melt under a pressure sufficient to prevent substantial volatilization of said volatile component.
摘要翻译：一种将挥发性组分并入基质中的方法，包括：（a）形成包含所述挥发性组分和所述基体的熔体，（b）在足以防止所述挥发性组分的实质挥发的压力下固化所述熔体。

9. 发明授权

US5397584A Process for preparing stabilized, partially-dehydrated aromatic plant products 失效
标题翻译：稳定的，部分脱水的芳香植物产品的制备方法
公开(公告)号：US5397584A
公开(公告)日：1995-03-14
申请号：US186619
申请日：1994-01-26
申请人： Thein Aung , Charles V. Fulger
发明人： Thein Aung , Charles V. Fulger
IPC分类号： A23L27/10 , A23B7/022 , A23B7/04 , A23B7/05 , A23B7/06 , A23B7/08 , A23L27/00 , A23L27/14 , A23L1/221
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。

10. 发明授权

US4710386A All natural, ready-to-eat enzyme-saccharified cereal derived from whole cereal grain 失效
标题翻译：所有天然的即食谷物，即谷物全谷物
公开(公告)号：US4710386A
公开(公告)日：1987-12-01
申请号：US696665
申请日：1985-01-29
申请人： Charles V. Fulger , Ernest K. Gum
发明人： Charles V. Fulger , Ernest K. Gum
IPC分类号： A23L1/10 , A23L1/105 , A23L1/164 , A23P1/00
CPC分类号： A23L7/135 , A23L7/107 , A23L7/115
摘要： A process for producing an all natural, enzyme-saccharified, cereal derived from whole grain is disclosed. The process involves milling and separating the whole grain to produce a bran fraction, an endosperm fraction, and a germ fraction. The germ fraction is processed by toasting and grinding and preferably by removing bran before the toasting. The bran fraction and any bran material separated out from the ground germ is modified to increase its functionality by high temperature, high shear extrusion in a counter-rotating twin screw extruder. The endosperm fraction is coarsely milled, made into a slurry, cooked and then enzymatically hydrolyzed. The final step involves recombining the processed fractions, to form a cereal dough which is further processed to produce a ready-to-eat breakfast cereal. Optionally from 1-15% of the whole grain may be malted and added into the cereal dough.
摘要翻译：公开了一种从全谷物生产全天然的，糖化糖化的谷物的方法。该方法包括研磨和分离全谷物以产生麸皮分数，胚乳分数和胚芽分数。通过烘烤和研磨处理胚芽馏分，优选在烘烤前除去麸皮。通过在反向旋转的双螺杆挤出机中的高温，高剪切挤出，将从磨碎的胚芽分离出的麸皮部分和任何麸皮材料进行改性以增加其功能。将胚乳部分粗磨，制成浆料，煮熟，然后酶水解。最后的步骤是重新组合加工的部分，形成谷物面团，进一步加工以生产即食早餐谷物。任选地，可以将1-1.5％的全谷物麦芽并加入到谷物面团中。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式