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11. 发明授权

US5045336A Method of modifying sweet taste 失效
标题翻译：改善甜味的方法
公开(公告)号：US5045336A
公开(公告)日：1991-09-03
申请号：US865926
申请日：1986-05-14
申请人： Michael G. Lindley , Elner B. Rathbone
发明人： Michael G. Lindley , Elner B. Rathbone
IPC分类号： A23L1/22 , A21D2/14 , A21D13/00 , A21D13/08 , A23C15/12 , A23G3/34 , A23G4/00 , A23G9/32 , A23G9/44 , A23G9/52 , A23L1/00 , A23L1/06 , A23L1/226 , A23L1/236 , A23L1/30 , A23L1/40 , C07C59/68 , C07C59/70 , C07C59/90 , C07C59/92 , C12G3/06
CPC分类号： A21D13/0016 , A21D2/145 , A23G3/346 , A23L27/39 , C07C59/68 , C07C59/70 , C07C59/90 , C07C59/92 , C12G3/06 , A23G2200/00
摘要： The sweetness of an ingestible product or oral composition containing a sweetening sugar or sugar alcohol in relatively large quantities can be reduced and thereby the flavor enhanced by incorporation of at least one compound of the general formula (I) ##STR1## in which m represents 0.1; A represents a homocyclic or heterocyclic aromatic group with one or more rings; and B represents a hydrogen atom, a lower aliphatic group with 1-3 carbon atoms or a phenyl group; or, when m represents O, A and B together represent a bivalent homocyclic or heterocyclic aromatic group with two or more rings, or a methylidene group carrying as a substituent a homocyclic or heterocyclic aromatic group with one or more rings; an aromatic ring of A, or of A and B together, optionally carrying one to three substituents selected from lower alkoxy groups, lower alkyl or alkenyl groups, formyl or acetyl groups, hydroxy groups or acyloxy groups, and halogen atoms;C represents a hydrogen atom or an alkyl group or, when m represents O, a hydroxy or alkoxy group;D represents a oxygen or sulphur atom;X.sup.+ represents a hydrogen ion or another physiologically compatible cation;with the proviso that m represents 1 when S represents a substituted or unsubstituted phenyl group and B and C both represent hydrogen atoms; or when A represents an unsubstituted phenyl group, B represents an alkyl group and C represents a hydrogen atom.
摘要翻译：可以减少含有相对较大量的甜味糖或糖醇的可摄取产品或口服组合物的甜度，从而通过加入至少一种通式（I）的化合物（I）来增强风味，其中 m表示0.1; A表示具有一个或多个环的双环或杂环芳族基团; B表示氢原子，具有1-3个碳原子的低级脂族基或苯基; 或者当m表示O时，A和B一起表示具有两个或更多个环的二价稠环或杂环芳族基团，或带有一个或多个环的带有杂环或杂环芳族基团的取代基的亚甲基; A或A或A的芳环在一起，任选地带有1-3个选自低级烷氧基，低级烷基或烯基，甲酰基或乙酰基，羟基或酰氧基和卤素原子的取代基; C表示氢原子或烷基，或者当m表示O时，羟基或烷氧基; D表示氧或硫原子; X +表示氢离子或另一生理上相容的阳离子; 条件是当S表示取代或未取代的苯基时，m表示1，B和C均表示氢原子; 或当A表示未取代的苯基时，B表示烷基，C表示氢原子。

12. 发明授权

US5041296A Process for microwave chocolate flavor formulation, product produced thereby and uses thereof in augmenting or enhancing the flavor of foodstuffs, beverages and chewing gums 失效
标题翻译：微波巧克力风味剂的制备方法，由此生产的产品及其用于增强或增强食品，饮料和口香糖的风味的用途
公开(公告)号：US5041296A
公开(公告)日：1991-08-20
申请号：US648916
申请日：1991-02-01
申请人： Brian Byrne
发明人： Brian Byrne
IPC分类号： A21D2/00 , A21D13/00 , A21D13/08 , A23G4/06 , A23L2/56 , A23L27/21 , A23L27/28
CPC分类号： A21D13/0006 , A21D13/0016 , A21D2/00 , A23G4/06 , A23L2/56 , A23L27/215 , A23L27/28 , A23V2002/00
摘要： Described is a process for carrying out microwave production of a chocolate flavoring product, the product produced thereby and foodstuffs, beverages and chewing gums containing said product. The process comprises the steps of:(a) providing a composition of matter consisting essentially of precursors of a chocolate flavor (e.g., sugar, leucine and phenyl alanine) and a solvent capable of raising the dielectric constant of the reaction mass to be heated;(b) exposing the mixture of reaction precursors to microwave radiation for a period of time so that the resulting product is caused to have a chocolate flavor;(c) providing a foodstuff, chewing gum or beverage base;(d) admixing the chocolate flavor reaction product of (b) with the foodstuff, beverage or chewing gum base.
摘要翻译：描述了进行巧克力调味产品的微波生产的方法，由此生产的产品和含有所述产品的食品，饮料和口香糖。该方法包括以下步骤：（a）提供基本上由巧克力香料（例如糖，亮氨酸和苯基丙氨酸）的前体和能够提高待加热的反应物质的介电常数的溶剂组成的物质组合物; （b）将反应前体的混合物暴露于微波辐射一段时间，使得所得产物具有巧克力风味; （c）提供食品，口香糖或饮料基料; （d）将（b）的巧克力风味反应产物与食品，饮料或口香糖基料混合。

13. 发明授权

US4645674A Glaze composition for bakery products 失效
标题翻译：面包制品釉料
公开(公告)号：US4645674A
公开(公告)日：1987-02-24
申请号：US628534
申请日：1984-07-06
申请人： Keven W. Lang , George M. Eberhardt , William J. Entenmann , Frank P. Shipman
发明人： Keven W. Lang , George M. Eberhardt , William J. Entenmann , Frank P. Shipman
IPC分类号： A21D13/00 , A21D13/08 , A21D15/08
CPC分类号： A21D13/0016
摘要： A bakery product having a glaze on the surface thereof, said glaze comprising a dextrin component having an average D.E. of from 5 to 20. The glaze is deposited from a water dispersion or slurry onto the surface of said bakery product. The glaze composition may further comprise edible acid, a relatively low level of preservative and may optionally include a sugar.
摘要翻译：一种在其表面上具有釉料的面包店产品，所述釉料包含具有平均D.E.的糊精组分。为5至20.将釉料从水分散体或浆料沉积到所述焙烤产品的表面上。釉料组合物可以进一步包含食用酸，相对低水平的防腐剂，并且可以任选地包括糖。

14. 发明授权

US4292338A Process for producing confectioners' butter 失效
标题翻译：生产糖果的黄油的过程
公开(公告)号：US4292338A
公开(公告)日：1981-09-29
申请号：US75342
申请日：1979-09-13
申请人： George E. Ainger , Brian L. Caverly
发明人： George E. Ainger , Brian L. Caverly
IPC分类号： A21D13/00 , A23D9/00 , A23G1/00 , A23G1/38 , A23G1/54 , A23G1/56 , C11C3/10 , A23D3/02
CPC分类号： A21D13/0016 , A21D13/0041 , A23D9/00 , A23G1/38 , A23G1/54 , A23G1/56 , C11C3/10 , A23G2200/08
摘要： The specification describes a fat composition which is suitable for use as confectioners' butter, particularly for biscuit cream fillings. The composition consists essentially of a random distribution of combined C.sub.10 -C.sub.18 fatty acids with a maximum stearic acid content and a specified iodine value range.
摘要翻译：本说明书描述了脂肪组合物，其适合用作糖果的黄油，特别是用于饼干霜的馅料。该组合物基本上由具有最大硬脂酸含量和特定碘值范围的组合的C10-C18脂肪酸的随机分布组成。

15. 发明授权

US4140804A Process for cake with internally entrained composite icing 失效
标题翻译：内部夹带复合结冰的蛋糕工艺
公开(公告)号：US4140804A
公开(公告)日：1979-02-20
申请号：US809082
申请日：1977-06-23
申请人： Joseph J. Seymour
发明人： Joseph J. Seymour
IPC分类号： A21D2/00 , A21D13/00 , A21D13/08 , A23G3/00
CPC分类号： A21D13/0009 , A21D13/0016 , A21D2/00 , A23G3/34
摘要： A process for making a cake and icing having a highly porous structure having an icing coated on and entrained throughout the porous structure by combining an effervescent beverage cola into a flour based batter, baking, adding additional holes to the hot baked cake and subsequently adding an effervescent cola based icing to the hot cake thereby causing the effervescing icing to penetrate the interior pores of the cake as well as providing a coating thereon.
摘要翻译：一种用于制作蛋糕和结冰的方法，其具有通过将泡腾饮料可乐混合到面粉基面糊中而覆盖并夹带在整个多孔结构中的结冰的结冰，烘烤，向热烘烤饼中加入额外的孔，随后加入泡腾可乐基于结冰到热蛋糕，从而引起起泡结冰穿透蛋糕的内部孔，以及在其上提供涂层。

16. 发明授权

US3950545A Baked product containing protein and vitamins and process for preparing same 失效
标题翻译：含有蛋白质和维生素的烘焙产品及其制备方法
公开(公告)号：US3950545A
公开(公告)日：1976-04-13
申请号：US543330
申请日：1975-01-23
申请人： James R. Hayward , William L. Keyser , Paul W. Swanson , Walter J. Zielinski
发明人： James R. Hayward , William L. Keyser , Paul W. Swanson , Walter J. Zielinski
IPC分类号： A21D2/14 , A21D2/18 , A21D13/00 , A21D13/08 , A23L33/15 , A23L1/30
CPC分类号： A21D13/0009 , A21D13/0016 , A21D2/14 , A21D2/18 , A23L33/15 , A23V2002/00
摘要： A highly nutritional baked product, high in both protein content and vitamin content, stable against loss of protein efficiency ratio and vitamin potency, and further stable against staling and microbial growth and process for preparing same is disclosed. The product is additionally shelf stable, requires no refrigeration, is low in calories, high in nutrition, low in cholesterol and low in reducing sugars. The product contains added vitamins and minerals and protein. Water content must be maintained between 15% and 45%, and the product is stabilized by having at least about 15% by weight of sugar or sugar equivalents with at least 3% by weight of a polyhydric alcohol in the base. The product may have a sugar containing topping and has a frosting containing vegetable oil or fat coated vitamins.
摘要翻译：公开了一种高度营养的焙烤产品，蛋白质含量和维生素含量高，对蛋白质效率比和维生素效能的损失是稳定的，并且对于稳定和微生物生长以及制备方法的进一步稳定是公开的。该产品额外保存稳定，不需要制冷，热量低，营养高，胆固醇低，还原糖低。该产品含有添加的维生素和矿物质和蛋白质。水含量必须保持在15％至45％之间，并且产品通过至少约15重量％的糖或糖当量与至少3重量％的多元醇在基料中稳定。该产品可以具有含糖的顶部并且具有含有植物油或脂肪包衣维生素的结霜。

17. 发明授权

US6017571A Low moisture, stable food products and methods of preparing the same 有权
标题翻译：低水分，稳定的食品及其制备方法
公开(公告)号：US6017571A
公开(公告)日：2000-01-25
申请号：US349421
申请日：1999-07-07
申请人： James C. Cross , Michael L. Talbot , Andrew L. Nelson
发明人： James C. Cross , Michael L. Talbot , Andrew L. Nelson
IPC分类号： A21D10/00 , A21D13/00 , A21D13/08 , A23C19/086 , A23C19/093 , A23G1/12 , A23G3/02 , A23G3/20 , A23G3/34 , A23G7/00 , A23G9/00 , A23G9/04 , A23G9/32 , A23L1/00 , A23L1/10 , A23L1/164 , A23L1/176 , A23L1/212 , A23P1/00
CPC分类号： A23G9/322 , A21D10/00 , A21D13/0016 , A21D13/08 , A23C19/086 , A23C19/093 , A23G1/12 , A23G3/0231 , A23G3/2007 , A23G3/343 , A23G7/00 , A23G9/04 , A23L19/01 , A23L7/122 , A23L7/157 , A23L7/198 , A23P20/11 , A23P20/12 , A23G2200/00
摘要： Improved food products including cheeses, fruits, cookie materials, snack chips, and seasonings are provided which are highly shelf-stable and can be stored at room temperatures for long periods of time. The products have a total moisture content of less than about 5% by weight, and more preferably less than about 2% by weight, based on the total weight of the ingredients used in the product. The products of the invention have a water activity of from about 0.2-0.3 and an average particle size of from about 0.0006-0.0012 inches (15-31 microns). The processes by which the products are made comprise subjecting the starting ingredients to two stages of average particle size reduction, wherein the first stage results in an average particle size of less than about 0.0090 inches (229 microns), and the second stage results in an average particle size of from about 0.0006-0.0012 inches (15-31 microns). In one embodiment, the particle size reduction is accomplished via a chocolate roll refining system which includes a two roll pre-refiner and a five roll refiner.
摘要翻译：提供了改进的食品，包括奶酪，水果，饼干材料，小吃片和调味料，它们具有高度的货架稳定性，可以在室温下长时间储存。基于产品中使用的成分的总重量，产品的总含水量小于约5重量％，更优选小于约2重量％。本发明的产品具有约0.2-0.3的水分活度和约0.0006-0.0012英寸（15-31微米）的平均粒度。制备产物的方法包括使起始成分经历两个阶段的平均粒度降低，其中第一阶段导致平均粒度小于约0.0090英寸（229微米），第二阶段导致平均粒度为约0.0006-0.0012英寸（15-31微米）。在一个实施方案中，通过包括双辊预精炼机和五辊精磨机的巧克力辊精炼系统来实现粒度降低。

18. 发明授权

US5962059A Aerated lactic protein and crystallized fat food product and its preparation 失效
标题翻译：充气乳酸蛋白和结晶脂肪食品及其制备
公开(公告)号：US5962059A
公开(公告)日：1999-10-05
申请号：US924592
申请日：1997-09-04
申请人： Jacques Pernin , Junkuan Wang
发明人： Jacques Pernin , Junkuan Wang
IPC分类号： A23G1/30 , A21D13/00 , A21D13/08 , A23C9/00 , A23C9/15 , A23C23/00 , A23D7/00 , A23G1/00 , A23G3/00 , A23L1/00 , A23L1/19 , A23P1/08 , A23P1/16
CPC分类号： A21D13/0016 , A23D7/003 , A23L9/22 , A23P30/40
摘要： An aerated food product useful as a garnish for preparation of composite products, which may include a baked product such as biscuits wherein the food product is positioned between the biscuits. The food product has a crystalline fat structure and is prepared by mixing skimmed milk powder, a sugar and a sugared concentrated milk, mixing a lipid composition with that mixture to obtain a lipid-added mixture containing from 30% to 60% fat and having a dry matter content of from 80% to 90%, wherein the lipid composition has, by weight, at a temperature of 30.degree. C., a solids content of at least 8%, and then while being cooled to an ambient temperature, the lipid-added mixture is kneaded mechanically and injected with an inert gas to obtain the aerated food product.
摘要翻译：用作制备复合产品的装饰品的充气食品，其可以包括焙烤产品，例如饼干，其中食品位于饼干之间。食品具有结晶脂肪结构，并且通过混合脱脂奶粉，糖和含糖浓缩乳，将脂质组合物与该混合物混合以制备含有30％至60％脂肪的脂质添加混合物并具有干物质含量为80％至90％，其中脂质组合物按重量计在30℃的温度下，固体含量至少为8％，然后在冷却至环境温度时，脂质机械混炼，注入惰性气体，得到充气食品。

19. 发明授权

US5756140A Browning composition and method of browning dough-based foodstuffs 失效
标题翻译：褐色组合物和基于面团的食品的褐变方法
公开(公告)号：US5756140A
公开(公告)日：1998-05-26
申请号：US840943
申请日：1997-04-21
申请人： John Shoop , Gary L. Underwood
发明人： John Shoop , Gary L. Underwood
IPC分类号： A21D13/00 , A21D13/08 , A21D8/00
CPC分类号： A21D13/0016
摘要： A browning composition for the exterior of dough-based foodstuffs is disclosed. After heating a foodstuff coated with the browning composition, the foodstuff has a golden brown and shiny exterior.
摘要翻译：公开了一种用于面团基食品外观的褐变组合物。加热涂有褐变组合物的食品后，食物有金黄色和闪亮的外观。

20. 发明授权

US5554408A Bloom-inhibiting fat blends 失效
标题翻译：绽放抑制脂肪混合物
公开(公告)号：US5554408A
公开(公告)日：1996-09-10
申请号：US423047
申请日：1995-04-17
申请人： Frederick W. Cain , Neil G. Hargreaves , Adrian D. Hughes
发明人： Frederick W. Cain , Neil G. Hargreaves , Adrian D. Hughes
IPC分类号： A23G1/30 , A21D2/16 , A21D13/00 , A21D13/08 , A23D7/00 , A23D9/00 , A23G1/00 , A23G1/38 , A23G3/00 , A23G3/40 , A23G3/50 , C11B3/10 , C11C3/00 , C11C3/10
CPC分类号： A21D13/0016 , A21D13/0041 , A21D2/165 , A23D7/003 , A23D9/00 , A23G1/305 , A23G1/38 , A23G3/40 , A23G2200/08
摘要： Blends of triglyceride compositions A, and B and/or C, whereinA is a triglyceride composition of the (H.sub.2 M+M.sub.2 H)-type,H=saturated fatty acid.gtoreq.C.sub.16,M=saturated fatty acid C.sub.8 -C.sub.14, while preferably the ratio of components herein ranges from 1-20, ##EQU1## B=triglyceride composition relatively high in (U.sub.3 +U.sub.2 S) triglyceridesU=unsaturated fatty acid,S=saturated fatty acid andC=vegetable fat with an N.sub.20 (not stab.)>15, containing preferably high amounts of SUS triglycerides.are novel and display excellent anti-bloom behaviour at ambient temperatures.
摘要翻译：甘油三酯组合物A和B和/或C的共混物，其中A是（H2M + M2H）型，H =饱和脂肪酸> = C16，M =饱和脂肪酸C8-C14的甘油三酯组合物，同时优选（U3 + U2S）甘油三酸酯U =不饱和脂肪酸，S =饱和脂肪酸，C =具有N20的植物脂肪（不刺激）的甘油三酯组合物的比例在1-20范围内。）> 15，含有优选高含量的甘油三酸甘油酯。是新颖的，并且在环境温度下显示优异的防绽放行为。

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