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公开(公告)号：EP0351567B1
公开(公告)日：1992-10-07
申请号：EP89111180.9
申请日：1989-06-20
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52.发明公开Curculin B and DNA encoding same, and process for production thereof 失效Curculin B unddafürkodierende DNA sowie Verfahren zu seiner Herstellung。
公开(公告)号：EP0502474A2
公开(公告)日：1992-09-09
申请号：EP92103608.3
申请日：1992-03-03
摘要： Essentially pure curculin B. A process for producing curculin B, comprising: culturing a transformed cell or microorganism containing a recombinant DNA containing a base sequence encoding curculin B, whereby curculin B is produced by said transformed cell or microorganism, and isolating curculin B from said transformed cell or microorganism. A DNA encoding mature or premature curculin B. A process for producing a DNA including a base sequence encoding curculin B, comprising: separating a fraction containing a curculin B mRNA from Curculigo latifolia , preparing a single-stranded DNA from said mRNA using reverse transcriptase, preparing a double-stranded DNA from said single-stranded DNA, inserting said double-stranded DNA into a vector, transforming a host with said vector to produce a cDNA library, and isolating a cDNA encoding curculin B from said library, using one or more synthesized DNA's containing a base sequence coding for a partial amino acid sequence elucidated from curculin A purified from Curculigo latifolia , as a probe.
摘要翻译： 本发明的仙茅素B.生产仙茅素B的方法，包括：培养含有含有编码仙人素B的碱基序列的重组DNA的转化细胞或微生物，由此由所述转化的细胞或微生物产生仙c素B，并从所述 转化细胞或微生物。 一种编码成熟或早熟的仙发生蛋白的DNA B.一种生产包含编码仙人素B的碱基序列的DNA的方法，包括：使用逆转录酶从所述mRNA分离含有仙茅素B mRNA的片段，从所述mRNA中制备单链DNA， 从所述单链DNA制备双链DNA，将所述双链DNA插入载体中，用所述载体转化宿主以产生cDNA文库，并使用一个或多个文库从所述文库中分离编码仙人素B的cDNA 合成的DNA含有编码从作为探针的仙客来源的仙茅素A中阐明的部分氨基酸序列的碱基序列。
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公开(公告)号：EP0357130A3
公开(公告)日：1991-08-28
申请号：EP89202120.5
申请日：1989-08-22
摘要： Process for making shelf-stable, orange-juice containing beverages, which approach the quality of freshly-squeezed orange juice, while using commercially available sources and equipment. The obtained products have a titratable orange oil content of less than 0.015%, and are further characterised by a relatively high ratio of desirable to less desirable specific flavour and aroma components.
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54.发明公开Composition containing reinforcer for taste-modifier 失效Mischung enthaltendVerstärkungsmittelfüreinGeschmacksveränderungsmittel。
公开(公告)号：EP0350667A1
公开(公告)日：1990-01-17
申请号：EP89111178.3
申请日：1989-06-20
摘要： A reinforcer for a taste-modifier comprising fresh Curuculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom, which comprises a material capable of lowering the concentration of divalent metal ions in the mouth and reinforces the taste-modification effect of said taste-modifier.
摘要翻译： 一种味道改良剂的增强剂，其包含新鲜的番茄（Curriculigo latifolia）果实，其干果或由其获得的含有可鲁可林的材料，其包含能够降低口中二价金属离子浓度的材料，并加强所述 调味剂。
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55.发明公开Orange flavor and aroma compositions made by dense gas extraction of organic orange flavor and aroma compounds 失效橙子气味和芳香组合物由丹麦气味异黄酮和芳香族组合物制成，通过丹参气体萃取有机橙色香气和芳香族化合物有机橙色和芳族化合物的吸收
公开(公告)号：EP0206739A3
公开(公告)日：1989-01-04
申请号：EP86304663.7
申请日：1986-06-17
发明人： Japikse, Cornelis H. , Brocklin, Lester Paul Van , Hembree, Johnny Arthur , Kitts, Ralph Raymond , Meece, Donald Roy
CPC分类号： B01D11/0203 , A23L27/13
摘要： The present invention is concentrated orange flavor and aroma compositions prepared by the extraction of organic orange flavor and aroma compounds by a dense solvent gas. The compositions are characterized by high concentrations of ethyl butyrate (at least about 0.50%) and valencene (at least about 5%), and a low concentration of decanal (less than about 0.35%). They are prepared by a process comprising the steps of: a) contacting organic orange flavor and aroma compounds with a solvent gas having a temperature between its critical temperature and about 100°C (212°F), and having a reduced pressure between about 0.56 and about 1.31, to extract flavor and aroma compounds the majority of which have a molecular weight less than or equal to that of limonene; b) separating the solvent gas and dissolved compounds from the remaining undissolved compounds; and c) separating the dissolved compounds from the solvent gas. The composition can be added to orange juice and orange beverages to anhance fresh orange flavor.
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56.发明公开
公开(公告)号：EP0224215A3
公开(公告)日：1988-08-03
申请号：EP86116179
申请日：1986-11-21
申请人： GEA WIEGAND GMBH
摘要： Verfahren zur Gewinnung eines Aromakonzentrats aus einem aromahaltigen Saft, dadurch gekennzeichnet, daß der aromahaltige Saft einem Eindampfteil (8) eines ersten Verdampfers (2) zugeführt und dort teilweise einge dampft wird, daß in dem Eindampfteil (8) dieses ersten Verdampfers (2) entstehender Brüden als Heizmittel einem Heizteil (16) eines zweiten Verdampfers (4) zugeführt wird und daß der als Heizmittel dem Heizteil (16) des zweiten Verdampfers (4) zugeführte, nach Beheizung dieses Heiz teils nicht kondensierte Brüden abgeführt (36) und zur Ge winnung von Aromakonzentrat kondensiert wird.
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公开(公告)号：EP0190202A4
公开(公告)日：1987-01-22
申请号：EP85903628
申请日：1985-07-12
申请人： SUNKIST GROWERS INC
发明人： MILLER DENNIS H , MUTKA JERRY R
CPC分类号： A23L27/72
摘要： A solid essential oil flavor composition having a high essential oil content and a process for preparing the product, the process involving preparation of a heated or cooked aqueous mixture of a sugar and starch hydrolysate together with an emulsifier. A selected essential oil or other oil-soluble flavor is combined and blended with a mixture in a closed vessel under controlled pressure conditions to form a homogeneous melt, the melt being extruded into a relatively cool solvent, dried and combined with a selected anticaking agent to produce the stable, relatively non-hygroscopic particulate flavor composition of the invention. The selected quantity of essential oil flavor blended into the homogeneous melt being sufficient to yield about 12 to 35% by weight of essential oil in the encapsulated solid particulate composition. During the process, encapsulation efficiency is maintained preferably at or above about 60%, more preferably above about 70% and most preferably above about 75 to 80%. Also, the cook temperature for the process is preferably maintained at or below a maximum of about 126 C.
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公开(公告)号：EP0185117A1
公开(公告)日：1986-06-25
申请号：EP84116118.5
申请日：1984-12-21
发明人： Beck, Klaus
CPC分类号： A61K31/7004 , A61K31/49 , A61K31/375 , A61K2300/00
摘要： Getränk, enthaltend Fructose und Vitamin C, zur beschleunigten Senkung des Blutalkoholspiegels sowie Verfahren zur Herstellung des Getränkes. Es ist bekannt, daß Gemische aus Fructose und Vitamin C den Blutalkoholspiegel beschleunigt senken. Die praktische Anwendung dieser Erkenntnis scheiterte bisher an dem unangenehm süßen Geschmack solcher Mischungen. Es wurde nun überraschenderweise gefunden, daß Zusatz von Chinin den widerlich süßen Geschmack eines Fructrose und Vitamin C enthaltenden Getränkes völlig verändert und ein leicht bitteres herbes Getränk ergibt, das sehr gut während und nach dem Alkoholgenuß getrunken werden kann. Die vorliegende Erfindung beschreibt die Zusammensetzung eines solchen Getränkes sowie Verfahren zu seiner Herstellung.
摘要翻译： 该饮料含有果糖和维生素C以提高血液酒精含量降低的速度。 众所周知，果糖和维生素C的混合物会提高血液酒精含量的降低速度。 迄今为止，由于这种混合物令人不愉快的甜味，这一发现的实际应用已经失败了。 现在已经发现，奎宁的添加完全改变含有果糖和维生素C的饮料的令人讨厌的甜味，并且提供了一种稍微苦涩的挞饮料，其可以在消耗酒精期间和之后很容易地被饮用。 描述了这种饮料的组成和制备。
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59.发明授权Procédé et installation pour l'extraction d'arômes naturels de produits végétaux et produits ainsi obtenus 失效从获得的蔬菜产品和产品中提取天然芳香的方法和装置
公开(公告)号：EP0104121B1
公开(公告)日：1985-08-21
申请号：EP83401831.9
申请日：1983-09-20
发明人： Loutaty, Roben , Rolland, Christian
CPC分类号： A23F5/483 , A23L27/115
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公开(公告)号：EP0003911A2
公开(公告)日：1979-09-05
申请号：EP79300283.3
申请日：1979-02-22
CPC分类号： A23L27/31 , A23L27/12 , Y10S530/801
摘要： A process for the extraction of thaumatin from the fruit of T. daniellii, comprises the steps of skinning the fruit, drying the pulp and mechanically separating the arils from the remainder of the fruit, powdering or otherwise comminuting the dried aril and extracting the resultant powder with water in the absence of added salts while maintaining the pH in the range 2.0 to 4.5. The drying of the skinned fruit is advantageously a freeze-drying process.
摘要翻译： 从丹参的果实中提取甜菜碱的方法包括以下步骤：将果实剥皮，干燥纸浆并将其与剩余的水果机械分离，粉化或以其它方式粉碎干燥的烟叶并提取所得粉末 在不加入盐的情况下用水保持pH在2.0至4.5的范围内。 果皮的干燥有利地是冷冻干燥过程。
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