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1. 发明授权

US4571346A Method for producing cold-water soluble gelatin dessert mixes and products therefrom 失效
标题翻译：生产冷水可溶性明胶甜点混合物及其制品的方法
公开(公告)号：US4571346A
公开(公告)日：1986-02-18
申请号：US636537
申请日：1984-08-01
申请人： Douglas M. Lehmann , Gordon F. Kunz , Paul A. Kirkpatrick , Nancy A. Swallow , Richard R. Leshik , Marvin Schulman
发明人： Douglas M. Lehmann , Gordon F. Kunz , Paul A. Kirkpatrick , Nancy A. Swallow , Richard R. Leshik , Marvin Schulman
IPC分类号： A23L29/281 , A23L1/04
CPC分类号： A23L29/284
摘要： A method for agglomerating a low-moisture, amorphous gelatin-containing mix wherein finely ground gelatin is combined with a ground, anhydrous food acid and ground sugar and/or polydextrose and the mix is heated, while being agitated to a temperature between 180.degree. and 200.degree. F.
摘要翻译：一种将低水分无定形明胶混合物凝聚的方法，其中将精细研磨的明胶与研磨的无水食物酸和研磨糖和/或聚右旋糖组合，并将混合物加热至180℃至 200°F

2. 发明授权

US4992284A Microwave food aroma composition 失效
标题翻译：微波食品香气成分
公开(公告)号：US4992284A
公开(公告)日：1991-02-12
申请号：US427263
申请日：1989-10-25
申请人： Gordon F. Kunz
发明人： Gordon F. Kunz
IPC分类号： A23L1/01 , A23L1/00 , A23L1/217 , A23L1/22
CPC分类号： A23L27/70 , A23L19/18 , A23P20/11
摘要： 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.
摘要翻译：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。

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