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1. 发明授权

US6001411A Storage stable par-fries having reduced levels of pyrazine 失效
标题翻译：储存稳定的炸薯条具有降低的吡嗪含量
公开(公告)号：US6001411A
公开(公告)日：1999-12-14
申请号：US960414
申请日：1997-10-29
申请人： Jeffrey John Kester , Michael Robert Sevenants , David Alan Volker
发明人： Jeffrey John Kester , Michael Robert Sevenants , David Alan Volker
IPC分类号： A23L5/10 , A23L19/18 , A23L27/20 , A23L1/216
CPC分类号： A23L27/2024 , A23L19/18
摘要： A method for preparing frozen par-fried potato strips comprising about 32% to about 52% moisture which remain fresh tasting after storage at about 0.degree. F. (-17.8.degree. C.). The method comprises peeling, trimming and cutting raw potatoes into strips, blanching, and reducing the moisture content of the potato strips to not less than about 54% followed by, par-frying the potato strips in oil for a time sufficient to reduce the moisture of the potato strips to a final moisture content of from about 32% to about 52%. Thereafter, the par-fried potato strips are frozen. The frozen par-fried potato strips have reduced levels of 2,5-dimethyl pyrazine and relatively high levels of 2,4-decandienal. When cooked, the finished French fries have improved flavor over conventional oven baked fries.
摘要翻译：一种制备冷冻炸薯条的方法，包括约32％至约52％的水分，在约0°F（-17.8℃）储存后保持新鲜品尝。该方法包括将生土豆条剥皮，修剪和切割成条，漂白，并将马铃薯条的水分含量降低至不低于约54％，然后将马铃薯条在油中煎炸一段足以减少水分的时间的马铃薯条的最终含水量为约32％至约52％。此后，将油炸的马铃薯条冻结。冷冻的油炸马铃薯条具有降低的2,5-二甲基吡嗪含量和相对高水平的2,4-癸二烯醛。烹饪时，成品炸薯条比传统烘烤炸薯条有更好的风味。

2. 发明授权

US06403144B1 Food preparation compositions 有权
标题翻译：食物制剂组合物
公开(公告)号：US06403144B1
公开(公告)日：2002-06-11
申请号：US09557123
申请日：2000-04-25
申请人： Nizar El-Khoury , Robert Leslie Swaine, Jr. , Jessie Linda Sandy , Peter Yau-Tak Lin , David Alan Volker , John Keeney Howie , David Vincent Zyzak , Angela Louise Lair
发明人： Nizar El-Khoury , Robert Leslie Swaine, Jr. , Jessie Linda Sandy , Peter Yau-Tak Lin , David Alan Volker , John Keeney Howie , David Vincent Zyzak , Angela Louise Lair
IPC分类号： A23L9007
CPC分类号： A23D7/0053 , A23D9/007 , A23L27/22 , A23L27/23 , A23L27/235 , A23V2002/00 , Y10S426/811 , A23V2200/204 , A23V2250/1628 , A23V2200/208 , A23V2250/1842 , A23V2250/194 , A23V2250/182
摘要： Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.
摘要翻译：公开了改进的食物制备组合物。组合物可以包括防粘剂，风味增强剂和消泡剂。与使用更大量的常规食品制备组合物所获得的结果相比，在制备食物时，组合物可以以相对低的水平使用，但与之相比，提供改善的风味，质地和香气。

3. 发明授权

US06562394B1 Flowable nondigestible oil and process for making 有权
标题翻译：可流动的不易消化的油和制造工艺
公开(公告)号：US06562394B1
公开(公告)日：2003-05-13
申请号：US09424185
申请日：1999-11-19
申请人： David Alan Volker
发明人： David Alan Volker
IPC分类号： A23D904
CPC分类号： A23D9/013 , A23D9/007
摘要： A flowable nondigestible oil composition having a Consistency in a temperature range of 20° C. to 40° C. of less than about 600 P.sec(n−1), preferably less than about 400 P.sec(n−1). The flowable nondigestible oil contains a liquid polyol polyester having a complete melt point less than 37° C., and a solid polyol polyester having a complete melt point of at least about 37° C. The solid polyol polyester can be a solid saturated polyol polyester, a solid diversely esterified polyol polyester, a polyol polyester polymer, or a combination thereof, which are crystallized, or co-crystallized, into unaggregated crystal particles of typically less than 10 microns in maximum dimension. The flowable nondigestible oil is made by a process which includes the steps of melting completely the nondigestible oil, crystallizing the solid polyol polyester while applying shear to avoid formation of clusters of crystallized aggregates which can prevent the composition from being flowable. A preferred equipment for crystallizing the solid polyol polyester to form the flowable composition is a scraped wall heat exchanger.
摘要翻译：一种可流动的不易消化的油组合物，其在20℃至40℃的温度范围内具有小于约600Psec（n-1），优选小于约400Psec（n-1）的一致性。可流动的不易消化的油含有熔点低于37℃的液体多元醇多酯和完全熔点至少约37℃的固体多元醇多酯。固体多元醇多酯可以是固体饱和多元醇多酯，固体多元酯化的多元醇多酯，多元醇多酯聚合物或其组合，其在最大尺寸上结晶或共结晶成通常小于10微米的未聚集的晶体颗粒。可流动的不易消化的油通过包括以下步骤的方法制备，所述方法包括完全熔化不易消化的油，结晶固体多元醇多酯同时施加剪切以避免形成可防止组合物流动的结晶聚集体簇。用于结晶固体多元醇聚酯以形成可流动组合物的优选设备是刮壁式热交换器

4. 发明授权

US06544574B2 Food preparation compositions 有权
公开(公告)号：US06544574B2
公开(公告)日：2003-04-08
申请号：US09960067
申请日：2001-09-21
申请人： Nizar El-Khoury , Robert Leslie Swaine, Jr. , Jessie Linda Sandy , Peter Yau-Tak Lin , David Alan Volker , John Keeney Howie , David Vincent Zyzak , Angela Louise Lair
发明人： Nizar El-Khoury , Robert Leslie Swaine, Jr. , Jessie Linda Sandy , Peter Yau-Tak Lin , David Alan Volker , John Keeney Howie , David Vincent Zyzak , Angela Louise Lair
IPC分类号： A23D9007
CPC分类号： A23D7/0053 , A23D9/007 , A23L27/22 , A23L27/23 , A23L27/235 , A23V2002/00 , Y10S426/811 , A23V2200/204 , A23V2250/1628 , A23V2200/208 , A23V2250/1842 , A23V2250/194 , A23V2250/182
摘要： Disclosed are improved food preparation compositions. The compositions can include an anti-stick agent, a flavor enhancing agent, and an anti-foam agent. The compositions can be used in relatively low levels when preparing food, yet provide improved flavor, texture and aroma compared to results achieved using greater amounts of conventional food preparation compositions.

5. 发明授权

US06518226B2 Flowable composition and a process for making the flowable composition 有权
标题翻译：可流动组合物和制备可流动组合物的方法
公开(公告)号：US06518226B2
公开(公告)日：2003-02-11
申请号：US09424186
申请日：2000-02-11
申请人： David Alan Volker , John Keeney Howie
发明人： David Alan Volker , John Keeney Howie
IPC分类号： C10M10538
CPC分类号： A23D9/007 , A23D9/04 , A23L33/26
摘要： A flowable nondigestible oil composition having a Consistency in a temperature range of 20° C. to 40° C. of less than about 600 P.sec(n-1), preferably less than about 400 p.sec(n-1). The flowable nondigestible oil contains a liquid component having a complete melt point less than 37° C., and a solid component having a complete melt point of at least about 37° C. At least one of the solid component and the liquid component includes a material selected from esterifield linked alkoxylated polyols, such as esterifield linked alkoxylated glycerines; esterifield epoxide-extended polyols; and mixtures thereof. A method for making the composition is also disclosed.
摘要翻译：一种可流动的不易消化的油组合物，其在20℃至40℃的温度范围内具有小于约600Psec（n-1），优选小于约400p.sec（n-1）的一致性。可流动的不易消化的油包含具有小于37℃的完全熔点的液体组分和具有至少约37℃的完全熔点的固体组分。固体组分和液体组分中的至少一种包括选自酯化连接的烷氧基化多元醇的酯，例如酯化连接的烷氧基化甘油; 酯化环氧化物延展的多元醇; 及其混合物。还公开了制备该组合物的方法。

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