| 摘要 |
1,006,683. Browning food. COLGATEPALMOLIVE CO. Nov. 16, 1962 [Jan 22, 1962], No. 43532/62. Heading A2E. Browning of cooked food is enhanced by the addition of dihydroxyacetone to the food before, during or after cooking. The dihydroxyacetone is incorporated in baking mixes such as bread doughs to the extent of 0.1-2% of the dry weight of the mix. Examples are of additions of dihydroxyacetone to a pie crust mix of flour, shortening, salt, baking powder and a preservative against rancidity, to a muffin mix of maize meal, flour, sugar, shortening, baking powder, salt and a preservative against rancidity and to a scone mix of flour, shortening, baking powder, dry skimmed milk, dextrose, salt and a preservative against rancidity, of brushing aqueous solutions of dihydroxyacetone on the surfaces of pastries before baking and during baking, and of brushing sirloin steak with an aqueous solution of dihydroxyacetone and cooking the steak in a microwave cooking unit in the absence of radiant heating. |
