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1.发明公开Method for stabilizing taste-modifier 失效Geschmacksveränderungszusammensetzungund Verfahren zum Stabilisieren desGeschmacksveränderungsmittels。
公开(公告)号：EP0458307A1
公开(公告)日：1991-11-27
申请号：EP91108286.5
申请日：1991-05-22
发明人： Kurihara, Yoshie , Shimada, Teiyu, c/o Asahi Denka Kogyo K.K. , Saitoh, Masako, c/o Asahi Denka Kogyo K.K. , Ikeda, Kenji, c/o Asahi Denka Kogyo K.K. , Sugiyama, Hiromu, c/o Asahi Denka Kogyo K.K. , Kohno, Hiroshige, c/o Asahi Denka Kogyo K.K.
摘要： A taste-modification composition comprises adding one or more selected from the group consisting of salt, carbohydrate, organic acid, amino acid and protein to fresh Curculigo latifolia fruits, processed fruits there of or a curculin-containing material obtained therefrom.
摘要翻译： 味觉改性组合物包括将一种或多种选自盐，碳水化合物，有机酸，氨基酸和蛋白质的一种或多种添加到新鲜的西兰花果实，其中加工的果实或由其获得的含有仙茅素的材料。
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公开(公告)号：EP0531692B1
公开(公告)日：1995-06-07
申请号：EP92112937.5
申请日：1992-07-29
发明人： Kurihara, Yoshie , Kohno, Hiroshige, c/o Asahi Denka Kogyo K. K. , Sugiyama, Hiromu, c/o Asahi Denka Kogyo K. K. , Shimada, Teiyu, c/o Asahi Denka Kogyo K. K. , Saito, Masako, c/o Asahi Denka Kogyo K. K. , Ikeda, Kenji, c/o Asahi Denka Kogyo K. K.
CPC分类号： A23G4/068 , A23G4/08 , A23G4/20 , A23L27/31 , A23V2002/00 , A23V2250/21 , A23V2200/22 , A23V2250/54246 , A23V2250/5432 , A23V2250/616 , A23V2250/628 , A23V2250/6406
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公开(公告)号：EP0350667B1
公开(公告)日：1993-03-31
申请号：EP89111178.3
申请日：1989-06-20
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公开(公告)号：EP0351566A1
公开(公告)日：1990-01-24
申请号：EP89111179.1
申请日：1989-06-20
摘要： A protein curuculin obtained by extracting from fresh Curuculigo latifolia fruits or dried fruits thereof with an aqueous solution of a salt of a concentration of at least 0.01 M; a taste-modifier for a sour material comprising fresh Curuculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom; a chewing gum composition comprising fresh Curuculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom; and a mouth-wash composition comprising fresh Curuculigo latifolia fruits, dried fruits thereof or curuculin-containing material obtained therefrom are disclosed.
摘要翻译： 通过从浓度为至少0.01M的盐的水溶液中提取新鲜的番茄果实或其干果获得的蛋白质可乐可林; 一种酸性物质的味道改良剂，其包含新鲜的番茄果实，其干果或由其获得的含有可鲁可素的物质; 一种口香糖组合物，其包含新鲜的西番莲果实，其干果或由其获得的含有可鲁可林的材料; 并且公开了一种漱口剂组合物，其包含新鲜的Curuculigo latifolia水果，其干果或由其获得的含有可鲁可链的材料。
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公开(公告)号：EP0347832A3
公开(公告)日：1992-10-28
申请号：EP89111181.7
申请日：1989-06-20
摘要： A method for stabilizing a taste-modifier comprising fresh Curuculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50 to 90 o C; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110 to 150 o C for two seconds to two minutes; is disclosed. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.
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6.发明公开Method for processing taste-modifier 失效Verfahren zur Behandlung einesGeschmacksveränderungsmittels。
公开(公告)号：EP0351567A1
公开(公告)日：1990-01-24
申请号：EP89111180.9
申请日：1989-06-20
摘要： A method for processing a taste-modifier which comprises formulating a taste-modifier comprising fresh Curuculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom into granules or a film, thus stabilizing said taste-modifier and effectively utilizing the taste-modification effect of the same.
摘要翻译： 一种加工味觉改性剂的方法，其包括配制含有新鲜番茄果实，其干果或由其获得的含有可鲁可林的材料的颗粒或薄膜的味觉改性剂，从而稳定所述味觉改性剂并有效利用味觉调节剂， 修改效果相同。
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7.发明公开Method for stabilizing taste-modifier 失效Verfahren zum Stabilisieren einesGeschmacksveränderungsmittels。
公开(公告)号：EP0347832A2
公开(公告)日：1989-12-27
申请号：EP89111181.7
申请日：1989-06-20
摘要： A method for stabilizing a taste-modifier comprising fresh Curuculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50 to 90 o C; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110 to 150 o C for two seconds to two minutes; is disclosed. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.
摘要翻译： 一种用于稳定味觉改良剂的方法，其包括新鲜的番茄果实，其干果或由其获得的含有可鲁可林的材料，其包括将所述味觉调节剂加热至50至90℃; 或使所述味道调节剂在110-150℃下进行超高温短时巴氏杀菌2秒至2分钟; 被披露。 这些方法中的任何一种使得能够长时间稳定地保存呈粗产物或水溶液形式的所述味觉调节剂。
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公开(公告)号：EP0577147B1
公开(公告)日：1998-09-23
申请号：EP93111742.8
申请日：1989-06-20
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公开(公告)号：EP0351566B1
公开(公告)日：1996-09-04
申请号：EP89111179.1
申请日：1989-06-20
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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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