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268 条记录 (耗时 0.013 秒)

    Method of making a starch conversion syrup
    2.
    发明授权
    Method of making a starch conversion syrup 失效
    制作淀粉转换SYRUP的方法

    公开(公告)号：US3644126A

    公开(公告)日：1972-02-22

    申请号：US3644126D

    申请日：1969-05-26

    申请人： STANDARD BRANDS INC

    发明人： BODNAR DEAN A ,  HINMAN CHARLES W ,  NELSON WILLIAM J

    IPC分类号： C12P19/20 ,  C12P19/22 ,  C12B1/00

    CPC分类号： C12P19/22 ,  C12P19/20

    摘要： The disclosure is directed to a method of making a starch conversion syrup which includes treating an aqueous slurry of starch with a starch-liquefying enzyme under conditions to obtain therein a D.E. of less than about 35. This liquefied starch slurry is then digested with glucoamylase and malt enzymes to obtain a conversion syrup having less than 45 percent dextrose and sufficient maltose to provide at least 85 percent total fermentable sugars.

    Oil reversion
    3.
    发明授权
    Oil reversion 失效
    油回复

    公开(公告)号：US3562301A

    公开(公告)日：1971-02-09

    申请号：US3562301D

    申请日：1968-09-04

    申请人： STANDARD BRANDS INC

    发明人： FRYER FREDERICK H ,  CRUMP GEORGE B

    IPC分类号： C11B5/00 ,  C11B3/04

    CPC分类号： C11B5/00

    摘要： THE INVENTION RELATES TO A METHOD OF REFINING EDIBLE VEGETABLE AND MARINE OILS. VEGETABLE AND MARINE OILS TEND TO REVERT IN FLAVOR AND ORDOR ON STORAGE. TREATING SUCH OILS WITH SMALL AMOUNTS OF HYDROGEN CHLORIDE UNDER SUBSTANTIALLY ANHYDROUS CONDITIONS SUBSTANTIALLY PREVENTS THE OILS FROM UNDERGOINING REVERSION ON STORAGE. ALSO, WHEN OILS WHICH HAVE REVERTED ARE TREATED WITH SMALL AMOUNTS OF HYDROGEN CHLORIDE UNDER SUBSTANTIALLY ANHYDROUS CONDITIONS THE ORIGINAL BLAND FLAVOR OF THE OILS IS RESTORED.

    Coffee concentrate and process of producing the same
    4.
    发明授权
    Coffee concentrate and process of producing the same 失效
    咖啡浓缩物及其生产方法

    公开(公告)号：US3554761A

    公开(公告)日：1971-01-12

    申请号：US3554761D

    申请日：1968-02-07

    申请人： STANDARD BRANDS INC

    发明人： CARBONELL ROBERT J

    IPC分类号： A23F3/42 ,  A23F5/36 ,  A23F5/48 ,  A23F1/08 ,  A23F3/02

    CPC分类号： A23F3/426 ,  A23F5/36 ,  A23F5/486

    摘要： A METHOD OF PRODUCING AN INSTANT COFFEE WHICH WHEN RECONSTITUTED IN HOT WATER HAS SUBSTANTIALLY THE FLAVOR AND AROMA OF FRESHLY BREWED COFFEE. GROUND, ROASTED COFFEE IS SUBJECTED TO A FLAVOR AND AROMA EXTRACTION PROCESS AND THE FLAVOR AND AROMA CONSTITUENTS COLLECTED. A SUFFICIENT AMOUNT OF COFFEE SOLIDS, FOR INSTANCE SPRAY DRIED COFFEE, IS MIXED WITH SUITABLE PORPORTIONS OF THE FLAVOR AND AROMA CONSTITUENTS TO OBTAIN AN AQUEOUS MIXTURE HAVING A SOLIDS CONCENTRATION OF ABOVE ABOUT 20 PERCENT BY WEIGHT. THIS MIXTURE IS FREEZE DRIED AND MIXED IN SUITABLE PROPORTIONS WITH A DRIED INSTANT COFFEE IN ORDER TO OBTAIN AN INSTANT COFFEE WHICH WHEN RECONSTITUTED IN HOT WATER HAS SUBSTANTIALLY THE FLAVOR AND AROMA OF FRESHLY BREWED, GROUND, ROASTED COFFEE.