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公开(公告)号:US3922310A
公开(公告)日:1975-11-25
申请号:US50782474
申请日:1974-09-20
申请人: GEN FOODS CORP
CPC分类号: C07C47/21 , A23F5/465 , A23L27/2024 , C07C43/303 , C07C45/28
摘要: A new aldehyde, 2,5,5-trimethyl-hepta-2,6-dienal and acetals thereof having a woody taste and flavor, and useful for enhancement of coffee flavored foodstuffs. The enhancement is achieved by the addition of a small but effective amount of said aldehyde or acetals thereof.
摘要翻译: 具有木香味和风味的新的醛,2,5,5-三甲基 - 庚-2,6-二烯酸和缩醛,并且可用于增强咖啡味的食品。 通过加入少量但有效量的所述醛或其缩醛来实现增强。
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公开(公告)号:US3920852A
公开(公告)日:1975-11-18
申请号:US37723073
申请日:1973-07-09
申请人: GEN FOODS CORP
发明人: HAAS GERHARD J
摘要: The palatability of breakfast cereals containing soy products is improved by mixing dried inactive yeast and malt with the soy.
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公开(公告)号:US3919435A
公开(公告)日:1975-11-11
申请号:US39549673
申请日:1973-09-10
申请人: GEN FOODS CORP
CPC分类号: A23J3/227 , Y10S426/802
摘要: A meat analog is formed from a vegetable protein gel precursor that has incorporated animal fatty tissue and/or vegetable oil with a thermostable, polymeric, carbohydrate gel. The carbohydrate gel at least partially prevents or minimizes apparent emulsification of the fatty tissue and/or vegetable oil. The vegetable protein gel precursor is heated which causes gelation and formulation of a food which serves as a meat substitute.
摘要翻译: 肉类似物由植物蛋白质凝胶前体形成,其已经掺入动物脂肪组织和/或植物油与热稳定的,聚合的碳水化合物凝胶。 碳水化合物凝胶至少部分地防止或最小化脂肪组织和/或植物油的表观乳化。 植物蛋白凝胶前体被加热,其引起用作肉类替代物的食物的凝胶化和配制。
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公开(公告)号:US3916028A
公开(公告)日:1975-10-28
申请号:US27627172
申请日:1972-07-28
申请人: GEN FOODS CORP
摘要: A composition containing salts of chlorogenic acid, cynarine and isomers thereof capable of inducing a pleasant sweet taste in non-sweet foodstuffs.
摘要翻译: 一种含有绿原酸,辛酸和其异构体的盐的组合物,其能够在非甜味食物中引起令人愉悦的甜味。
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公开(公告)号:US3903310A
公开(公告)日:1975-09-02
申请号:US42332673
申请日:1973-12-10
申请人: GEN FOODS CORP
发明人: BUIDE NORMA F , LUGAY JOAQUIN C , SIMS REX J
摘要: A whipped, dessert-type product is provided wherein the ratio of the weight of polyunsaturated fat to the weight of saturated fat (P/S) is greater than about 0.3. Stability and improved whipping and texture are provided by the addition of small but effective amounts of a protein hydrolysate.
摘要翻译: 提供了一种鞭打的甜点型产品,其中多不饱和脂肪的重量与饱和脂肪重量的比(P / S)大于约0.3。 通过添加少量但有效量的蛋白质水解产物来提供稳定性和改善的搅打和质地。
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公开(公告)号:US3899102A
公开(公告)日:1975-08-12
申请号:US32704073
申请日:1973-01-26
申请人: GEN FOODS CORP
发明人: LACK BRYAN E C , NEWMAN ALEC T
CPC分类号: B65B43/44 , B65G59/102 , G07F13/10
摘要: A dispensing mechanism suitable for use in a vending machine having a unique dispensing mechanism as described. The unit is intended for use with stacks of cups or packages having an appropriate lip which can be stripped by the staggered detent.
摘要翻译: 一种分配机构,适用于具有如上所述的独特分配机构的自动售货机。 该单元适用于具有适当唇缘的杯子或包装的堆叠,其可以被交错的棘爪剥离。
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公开(公告)号:US3892388A
公开(公告)日:1975-07-01
申请号:US33780873
申请日:1973-03-05
申请人: GEN FOODS CORP
发明人: WASS JAMES J , MEEHAN JOSEPH G
CPC分类号: B01F7/00641
摘要: An agitating whipper equipped with a wire-tines assembly adapted to rotate about an axis moving in an eccentric path with respect to a mixing bowl is equipped with baffles mounted within the tines, the baffles being poised to deflect a liquid suspension or solution in the course of emulsification thereof to thereby promote consistent and controlled mixing and overrun.
摘要翻译: 搅拌式搅拌器装备有一个线杆组件,其适于绕相对于混合碗在偏心路径中移动的轴线旋转,配备有安装在齿内的挡板,挡板准备使液体悬浮液或溶液在该过程中偏转 的乳化,从而促进一致和控制的混合和超限。
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公开(公告)号:US3889002A
公开(公告)日:1975-06-10
申请号:US36815073
申请日:1973-06-08
申请人: GEN FOODS CORP
IPC分类号: A23L29/281 , A23L1/04 , A23L1/06
CPC分类号: A23L29/284
摘要: A spoonable frozen or shelf-stable concentrate which when diluted with hot tap water and thereafter refrigerated produces a gelatin-type dessert.
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公开(公告)号:US3886299A
公开(公告)日:1975-05-27
申请号:US30930172
申请日:1972-11-24
申请人: GEN FOODS CORP
CPC分类号: A23J3/227 , A23J3/26 , Y10S426/802
摘要: Dense, substantially unpuffed, fibrous products simulating the muscle of animals or the flesh of fish are prepared by feeding a proteinaceous dough through a heated channel of decreasing volume to simultaneously elongate and thermally coagulate the dough and then releasing the compression without forcing the dough through a die while maintaining a pressure drop below 100 psi.
摘要翻译: 通过将蛋白质面团通过减小体积的加热通道进食来模拟动物或鱼的肌肉的密集的,基本上无气泡的纤维制品,以同时伸长和热凝结面团,然后释放压缩而不强迫面团通过 同时保持压降低于100psi。
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公开(公告)号:US3881031A
公开(公告)日:1975-04-29
申请号:US37903473
申请日:1973-07-13
申请人: GEN FOODS CORP
摘要: The formation of a gelled gravy in canned meat-containing products is prevented by the use of anionic polymers such as gum ghatti, gum arabic and xanthan which both inhibit protein extraction from the meat and prevent gelation in the extracted protein which may be present in sufficient amounts to form gels upon cooling and/or storage.
摘要翻译: 通过使用阴离子聚合物如胶基糖,阿拉伯树胶和黄原胶来抑制含肉制品中的凝胶状肉汁的形成,这两者均抑制从肉中提取蛋白质的蛋白质并防止提取的蛋白质中的凝胶化,其可能存在足够的 相当于在冷却和/或储存时形成凝胶。
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