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    • 45. 发明授权
    • Microwave food aroma composition
    • 微波食品香气成分
    • US4992284A
    • 1991-02-12
    • US427263
    • 1989-10-25
    • Gordon F. Kunz
    • Gordon F. Kunz
    • A23L1/01A23L1/00A23L1/217A23L1/22
    • A23L27/70A23L19/18A23P20/11
    • The invention relates to a composition for producing an aroma upon exposure to microwave radiation. The composition comprises food acceptable salts in an amount of from 0.5 to 5% by weight of the composition, milk solids in an amount of from 5 to 25%, lipid in an amount of from 5 to 35%, water in an amount of from 30 to 70% and an effective amount of an aroma source which upon exposure of the composition to microwave radiation will produce an aroma. Preferably the composition is topically coated on a comestible and upon exposure to microwave radiation an aroma will be produced within one minute, preferably from 15 to 30 seconds. The composition after aroma release will not impart an objectionable taste to the cooked or reheated comestible upon ingestion by a consumer.
    • 本发明涉及一种用于在暴露于微波辐射时产生香气的组合物。 组合物包含按组合物重量计为0.5-5重量%的食用可接受的盐,5-25重量%的乳固体,5-35重量%的脂质, 30%至70%,并且有效量的香料源在组合物暴露于微波辐射时将产生香味。 优选地,组合物局部涂覆在食物上,并且在暴露于微波辐射后,将在1分钟内,优选15至30秒钟内产生香味。 香料释放后的组合物在消费者摄取后不会对煮熟或再加热的食物产生令人不快的味道。