公开(公告)号：US5958474A

公开(公告)日：1999-09-28

申请号：US697222

申请日：1996-08-21

Applicant: Eldon Chen-Hsiung Lee ,  Elaine R. Wedral

Inventor： Eldon Chen-Hsiung Lee ,  Elaine R. Wedral

IPC: A23L27/24 ,  A23B7/10

CPC classification number: A23L27/24

Abstract: A process for preparing food flavor precursors which includes enzymatically hydrolyzing fruit pulp fibers with a pectolytic enzyme and a process for the preparation of a food flavor which includes mixing the ingredients of the food flavor with from 1 to 5% of the food flavor precursor thus prepared.

Abstract translation: 一种制备食品香料前体的方法，其包括用果胶分解酶酶水解果肉纤维和制备食品香料的方法，该方法包括将食品香料的成分与1至5％的如此制备的食品香料前体混合 。

公开(公告)号：US5780089A

公开(公告)日：1998-07-14

申请号：US643217

申请日：1996-05-03

Applicant: Eldon Chen-Hsiung Lee

Inventor： Eldon Chen-Hsiung Lee

IPC: A23L27/00 ,  A23L27/20 ,  A23L1/22

CPC classification number: A23L27/201 ,  A23L27/70

Abstract: A flavor composition comprising a complex of a pyrolyzed fat/oil flavor with a gelantinized amylose or a blend of the complex with a protein hydrolyzate as well as foodstuffs containig these flavor compositions.

Abstract translation: 一种风味组合物，其包含热解的脂肪/油调味剂与凝胶化的直链淀粉的复合物或该复合物与蛋白质水解产物的混合物以及含有这些风味组合物的食品。

公开(公告)号：US5773055A

公开(公告)日：1998-06-30

申请号：US641590

申请日：1996-05-01

Applicant: Eldon Chen-hsiung Lee ,  John Stewart Tandy

Inventor： Eldon Chen-hsiung Lee ,  John Stewart Tandy

IPC: A23J3/34 ,  A23L11/00 ,  A23L27/20 ,  A23L27/21 ,  A23J3/14 ,  A23J3/16 ,  A23L1/20

CPC classification number: A23J3/346 ,  A23L11/01 ,  A23L11/03 ,  A23L27/201 ,  A23L27/21

Abstract: A process for preparing a fried bean flavor which comprises preparing a bean paste, hydrolysing the bean paste with a proteinase and a carbohydrase, and reacting the hydrolysed bean paste at an elevated temperature with an edible fat or oil and lecithin.

Abstract translation: 一种炒豆调味品的制备方法，其包括制备豆浆，用蛋白酶和糖酶水解豆酱，并将升高的水解豆酱与可食用的脂肪或油和卵磷脂反应。