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1. 发明申请

US20220061367A1 Method of Making Butter-Based Hot Sauce 有权
公开(公告)号：US20220061367A1
公开(公告)日：2022-03-03
申请号：US17010532
申请日：2020-09-02
申请人： Charles Johnson
发明人： Charles Johnson
IPC分类号： A23L27/10 , A23L23/00 , A23L27/18 , A23L27/16
摘要： A method of making a butter-based hot sauce includes caramelizing a sugar element to create a caramel, and combining the caramel, an amount of a butter, and a pepper sauce.

2. 发明申请

US20210368813A1 Method of Dehydration of Chilies with Hardwood Smoke and the Chipotle and Habanero Powder Spice Blend Derived Therefrom 有权
公开(公告)号：US20210368813A1
公开(公告)日：2021-12-02
申请号：US16890213
申请日：2020-06-02
申请人： William M. Devine, JR.
发明人： William M. Devine, JR.
IPC分类号： A23B7/02 , A23P10/22 , A23L19/00 , A23L27/10 , A23L27/16 , A23L27/18 , A23L27/12 , A23L27/40 , A23B7/022
摘要： A method of dehydrating and flavoring chili peppers by exposing them to the smoke from smoldering hardwoods. The smoking process occurs in a smoking vessel where the smoking temperature is in the range of 170° F. to 230° F. The smoking is maintained for a time period ranging from 15 to 20 hours. The smoked and dehydrated chilies are removed from the smoker and ground into a powder. Also disclosed is a specific spice mix derived from the smoked chilies produced by the method of the present invention.

3. 发明申请

US20210112840A1 POTATO SALAD PRE-MIX COMPOSITION 有权
公开(公告)号：US20210112840A1
公开(公告)日：2021-04-22
申请号：US16654134
申请日：2019-10-16
申请人： Christine Amos
发明人： Christine Amos
IPC分类号： A23L27/60 , A23L27/18 , A23L27/40 , A23L27/30 , A23L19/12
摘要： Disclosed is a potato salad pre-mix composition. The potato salad pre-mix composition may include about 48.18% by weight mayonnaise. Further, the potato salad pre-mix composition may include about 38.04% by weight salt. Further, the potato salad pre-mix composition may include about 4.73% by weight yellow mustard. Further, the potato salad pre-mix composition may include about 4.22% by weight sugar. Further, the potato salad pre-mix composition may include about 4.83% by weight vinegar.

4. 发明申请

US20180317533A1 SPHERICAL INGREDIENT-CONTAINING TOPPING CONDIMENT 审中-公开
公开(公告)号：US20180317533A1
公开(公告)日：2018-11-08
申请号：US16035073
申请日：2018-07-13
申请人： MIZKAN HOLDINGS CO., LTD. , MIZKAN CO., LTD.
发明人： Masaki Ohike
IPC分类号： A23L27/18 , A23L25/00 , A23L29/212 , A23L29/269 , A23L5/30
CPC分类号： A23L27/18 , A23L5/30 , A23L25/00 , A23L25/20 , A23L27/00 , A23L27/60 , A23L29/212 , A23L29/27 , A23V2002/00 , A23V2200/244 , A23V2250/5086 , A23V2250/5118 , A23V2300/31
摘要： A spherical ingredient-containing topping condiment includes on a wet basis: (A) 1 to 50% by weight of a 4-mesh-pass to 16-mesh-on ingredient comprising a spherical ingredient; and (B) 0.1 to 50% by weight of a 16-mesh-pass to 100-mesh-on ingredient. An amount of the spherical ingredient is 10 to 100% by weight in the ingredient (A) and 3.0% by weight or more in the condiment. The spherical ingredient has a repose angle α of 20°

5. 发明申请

US20050053714A1 Brassica seeds 有权
标题翻译：芸苔种子
公开(公告)号：US20050053714A1
公开(公告)日：2005-03-10
申请号：US10505251
申请日：2003-02-26
申请人： Eva Binggeli , Klaus Gassenmeier , Jeff Molnar , Peter Schieberle
发明人： Eva Binggeli , Klaus Gassenmeier , Jeff Molnar , Peter Schieberle
IPC分类号： A23L27/00 , A23L27/10 , A23L27/18 , A61K36/31 , C07D307/38 , A23K1/00
CPC分类号： C07D307/38 , A23L27/10 , A23L27/18
摘要： Treated Brassica seeds and their extracts for use as a flavor and/or a flavor modifier in consumables. Treatment includes heating, and optionally grinding methods and/or recovery methods. Consumables include foods, beverages, health-care products, oral hygiene and oral care products, beauty-care products, and tobacco products. The extract contains elevated amounts of flavor and flavor modifier. One flavor modifier of the extract may be 2-furfurylthiol (“FFT”). A process for producing treated Brassica seeds extract.
摘要翻译：处理的芸苔属种子及其提取物用作消费品中的风味和/或风味改良剂。处理包括加热和任选的研磨方法和/或回收方法。消费品包括食品，饮料，保健产品，口腔卫生和口腔护理产品，美容护理产品和烟草制品。提取物含有升高量的风味和调味剂。提取物的一种调味剂可以是2-糠基硫醇（“FFT”）。一种生产经处理的芸苔属种子提取物的方法。

6. 发明授权

US5023105A Food products containing non-pungent dijon mustard flavoring and a process for making mustard paste 失效
标题翻译：食品中含有非刺激性的芥末调味料和芥子糊的制作工艺
公开(公告)号：US5023105A
公开(公告)日：1991-06-11
申请号：US366745
申请日：1989-06-15
申请人： Michael R. Warseck
发明人： Michael R. Warseck
IPC分类号： A23L27/10 , A23L27/18
CPC分类号： A23L27/18 , A23L27/10
摘要： A non-pungent dijon mustard flavoring has been isolated as a water soluble extract of brown mustard seed bran. This non-pungent dijon mustard flavoring is useful in a variety of foods and, particularly, in mustard pastes containing yellow mustard seed, brown mustard seed, or mixtures thereof, because the addition of the extract to such mustard pastes increases their dijon flavor character without altering pungency. The extract can be isolated by contacting the brown mustard seed bran with water or an aqueous solution and separating the residual bran solids from the extract-containing water. The extract can then be blended with any food product in which a dijon flavoring is desirable. With respect to mustard paste, brown mustard seed bran can alternatively be mixed with the other conventional mustard ingredients (which include water) and ground to withdraw the water soluble bran extract.
摘要翻译：已经分离出一种非刺激性的干果芥末调味剂，作为棕色芥子籽麸的水溶性提取物。这种非刺激性的干果芥末调味剂可用于各种食物中，特别是含有黄芥末种子，芥菜籽或其混合物的芥末酱中，因为向这种芥末酱中加入提取物可以增加它们的干燥味，而没有改变辛辣可以通过将褐芥子种子絮凝物与水或水溶液接触并将残余的麸皮固体与含提取物的水分离来分离提取物。然后将提取物与需要dijon调味剂的任何食品混合。对于芥末酱，可以将褐芥子籽麸与其他常规的芥菜成分（包括水）混合并研磨以回收水溶性麸皮提取物。

7. 发明授权

US3044876A Treatment of mustard seed 失效
标题翻译：芥菜籽的处理
公开(公告)号：US3044876A
公开(公告)日：1962-07-17
申请号：US2312860
申请日：1960-04-19
申请人： OIL SEED PRODUCTS INC
发明人： GOERING KENNETH J
IPC分类号： A23L11/30 , A23L25/00 , A23L27/18
CPC分类号： A23L25/30 , A23L11/32 , A23L27/18

8. 发明申请

US20200337350A1 INGREDIENT-CONTAINING LIQUID SEASONING IN HERMETICALLY SEALED CONTAINER 审中-公开
公开(公告)号：US20200337350A1
公开(公告)日：2020-10-29
申请号：US16925805
申请日：2020-07-10
申请人： MIZKAN HOLDINGS CO., LTD. , MIZKAN CO., LTD.
发明人： Mao Katsuki , Tatsuya Mizuno
IPC分类号： A23L29/00 , A23L27/14 , A23L27/10 , A23L27/18
摘要： An ingredient-containing liquid seasoning is provided in which preferable fermentation feeling in its ingredient and entire seasoning is enhanced, food texture of the ingredient is not impaired even after cooking with heat, and satisfaction in eating of the ingredient is sufficient. The liquid seasoning in a hermetically sealed container has an ingredient, a lipid-containing fermented product, and a vinegar.

9. 发明授权

US10813967B2 Composition of oily, pungent and odoriferous substances and a process of preparation thereof 有权
公开(公告)号：US10813967B2
公开(公告)日：2020-10-27
申请号：US14463249
申请日：2014-08-19
申请人： OmniActive Health Technologies Limited
发明人： Jayant Deshpande , Girish Achliya , Pravin Nalawade , Prakash Bhanuse , Swapnil Khamborkar
IPC分类号： A61K36/81 , A23L33/125 , A23L5/00 , A61K31/165 , A61K9/16 , A23L2/56 , A23L2/58 , A23P10/30 , A23L27/00 , A23L27/10 , A23L33/105 , A23L29/30 , A23L29/262 , A23L27/18 , A23L27/16
摘要： A composition of oily, pungent and odoriferous substances and a process for preparation thereof are described, in particular an extended and sustained release of a stable, free flowing, solid composition of one or more of substances such as capsicum, black pepper, ginger, mustard, cinnamon, garlic, onion, paprika, turmeric and the like, extracts thereof, and/or components thereof, and a process for preparation thereof are described. For example, compositions comprise a substance such as capsicum containing capsaicinoid components, which include for example capsaicin, dihydro-capsaicin, and/or nor-dihydro-capsaicin. The composition can eliminate the discomfort by facilitating intestinal absorption of the active ingredient and thereby minimizing/eliminating the discomfort caused by the residual unabsorbed active ingredient, and can be particularly suitable for formulating into consumable dry syrups, tablets, capsules, liquid syrups, health drinks, diet drinks, fruit juices, and/or soft drinks, which can be useful in reduction of body weight.

10. 发明授权

US4869915A Whipped oily flavor 失效
标题翻译：鞭打油味
公开(公告)号：US4869915A
公开(公告)日：1989-09-26
申请号：US156526
申请日：1988-02-16
申请人： Kuniaki Inayoshi , Yoshitsugu Egawa , Yoshinori Hirukawa , Masayuki Yamaguchi
发明人： Kuniaki Inayoshi , Yoshitsugu Egawa , Yoshinori Hirukawa , Masayuki Yamaguchi
IPC分类号： A23L27/60 , A23G3/28 , A23G3/34 , A23L9/20 , A23L27/00 , A23L27/18
CPC分类号： A23G3/343 , A23G3/28 , A23L27/18 , A23L27/80 , A23L9/22 , A23G2200/00 , A23G2220/02
摘要： A whipped oily flavor comprising oil-in-water or water-in-oil-in-water cream base in a whipped state which contains a spice, and a non-sweet or low-sweet saccharide and is packed in a container in a frozen state.
摘要翻译：一种鞭打的油性香料，其包含水包油或水包油包水乳膏基质，其含有香料的鞭打状态，以及非甜或低甜糖，并包装在冷冻的容器中州。

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