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1. 发明授权

US5069918A Method of coloring foods 失效
标题翻译：食物着色方法
公开(公告)号：US5069918A
公开(公告)日：1991-12-03
申请号：US653401
申请日：1991-02-04
申请人： Ernst Graf , Marcus Karel , Israel A. Saguy
发明人： Ernst Graf , Marcus Karel , Israel A. Saguy
IPC分类号： A23L1/275
CPC分类号： A23L5/42
摘要： A method of coloring foods using a color system comprising a diluent and a colorant in particle form is disclosed. The color of a food can be controlled by controlling the particle size and dilution ratio of the colorants. The colorants become visible on the food when the product to which the colorants are applied is exposed to heat.
摘要翻译：公开了一种使用包含稀释剂和颗粒形式的着色剂的颜色系统着色食物的方法。可以通过控制着色剂的粒径和稀释比来控制食物的颜色。当着色剂施加的产品暴露于热量时，着色剂在食物上变得可见。

2. 发明授权

US5002789A Food colorant system 失效
标题翻译：食品着色剂系统
公开(公告)号：US5002789A
公开(公告)日：1991-03-26
申请号：US338828
申请日：1989-04-17
申请人： Ernst Graf , Marcus Karel , Israel A. Saguy
发明人： Ernst Graf , Marcus Karel , Israel A. Saguy
IPC分类号： A23L1/275
CPC分类号： A23L5/42
摘要： A coloring system and method for use is provided. The coloring system comprises a diluent and colorant in particle form. The dilution ratio and particle size can be utilized to control the color of the system during distribution and storage. The colorant can be any desired color, for example, brown, red, etc., and the system can be made such that it is generally invisible when applied to the product. When the food product with the associated coloring system is exposed to heat, e.g. radiation, the colorant becomes visible providing color to the food product in a preselected region. A carrier can also be provided in the coloring system to provide shelf life stability to the coloring system when the coloring system is applied to the food prior to distribution.
摘要翻译：提供着色系统和使用方法。着色系统包括颗粒形式的稀释剂和着色剂。稀释比和粒度可用于在分配和储存期间控制系统的颜色。着色剂可以是任何期望的颜色，例如棕色，红色等，并且该系统可以制成使得当应用于产品时通常是不可见的。当具有相关着色系统的食品暴露于热时，例如，辐射，着色剂变得可见，在预选区域中为食品提供颜色。当着色系统在分配前应用于食品时，还可以在着色系统中提供载体以为着色系统提供保质期的稳定性。

3. 发明授权

US5035904A Starch-based products for microwave cooking or heating 失效
标题翻译：用于微波炉烹饪或加热的基于淀粉的产品
公开(公告)号：US5035904A
公开(公告)日：1991-07-30
申请号：US571041
申请日：1990-07-30
申请人： Victor T. Huang , R. Carl Hoseney , Ernst Graf , Katy Ghiasi , Linda C. Miller , Jean L. Weber , Karin C. Gaertner , Kristin L. Matson , Antoinette M. Hunstiger , Deborah K. Rogers , Israel A. Saguy
发明人： Victor T. Huang , R. Carl Hoseney , Ernst Graf , Katy Ghiasi , Linda C. Miller , Jean L. Weber , Karin C. Gaertner , Kristin L. Matson , Antoinette M. Hunstiger , Deborah K. Rogers , Israel A. Saguy
IPC分类号： A21D2/02 , A21D2/14 , A21D2/16 , A21D2/24 , A21D2/28 , A21D8/06
CPC分类号： A21D2/02 , A21D2/145 , A21D2/16 , A21D2/24 , A21D2/28 , A21D8/06
摘要： The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of toughness and/or firmness regardless of the toughness or firmness that the product would exhibit without the treatment means. The treatment means includes added agents as well as processing steps for the reduction of toughness and/or firmness.
摘要翻译：本发明提供了用于降低微波煮熟或加热的面包样产品中的微波诱导韧性和/或硬度的处理装置。本发明允许维持产品的身份和韧性和/或坚固度的降低，而不管产品在没有处理装置的情况下会表现出如何的韧性或坚固性。处理装置包括添加的试剂以及用于降低韧性和/或硬度的加工步骤。

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