公开(公告)号：US3650771A

公开(公告)日：1972-03-21

申请号：US3650771D

申请日：1968-08-01

Applicant: POLAK FRUTAL WORKS

Inventor： WIENER CHARLES

IPC: A23L27/20 ,  A23L1/26

CPC classification number: A23L27/201

Abstract: Process for the preparation of flavors of onion and bacon which comprises reacting certain sulfide or hydrosulfide sulfur compounds with certain aldehydes and the products produced thereby.

Abstract translation: 用于制备洋葱和培根风味的方法，其包括使某些硫化物或氢硫化物硫化合物与某些醛反应，以及由此产生的产物。

公开(公告)号：US20240215631A1

公开(公告)日：2024-07-04

申请号：US18610980

申请日：2024-03-20

Applicant: Philip Morris USA Inc.

Inventor： Shengsheng LIU ,  Munmaya K. MISHRA ,  Peter J. LIPOWICZ ,  Biao DUAN

IPC: A24B13/00 ,  A23L27/20 ,  A24B15/28 ,  A24B15/30 ,  A24F40/30 ,  C08F8/14 ,  C08F20/18 ,  C08F220/18

CPC classification number: A24B13/00 ,  A23L27/201 ,  A24B15/284 ,  A24B15/30 ,  A24F40/30 ,  C08F8/14 ,  C08F20/18 ,  C08F220/1811

Abstract: Disclosed is a copolymer that includes a repeat unit containing a flavorant-containing pendant and a salt-containing repeating unit. In addition, a comestible, a smoking composition, a smoking article, a smokeless tobacco composition and a heatable or combustible product are provided which incorporate one or more of the flavorant-containing copolymer.

公开(公告)号：US20150342223A1

公开(公告)日：2015-12-03

申请号：US14654128

申请日：2012-12-19

Applicant: HILL'S PET NUTRITION, INC.

Inventor： Hungwei Lin ,  Brent Pope

IPC: A23K1/16 ,  A23K1/18

CPC classification number: A23K50/40 ,  A23K20/10 ,  A23K20/142 ,  A23K20/158 ,  A23K20/163 ,  A23L27/201 ,  A23L27/215 ,  A23L27/26 ,  A23L27/88

Abstract: Provided herein is a method of preparing a palatability enhancer for a food composition comprising combining an animal fat source and one or more agents in an aqueous solution to form a mixture, wherein said agents are selected from amino acids, sugars, vitamins, vegetable oils, flavorants and flavour precursors, heating the mixture at a pressure of 110 kPa to 800 kPa, obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least 80 wt %. Further provided is a method of enhancing the palatablity of a food composition.

Abstract translation: 本文提供了一种制备用于食物组合物的适口性增强剂的方法，包括将动物脂肪源与一种或多种药剂混合在水溶液中以形成混合物，其中所述药剂选自氨基酸，糖，维生素，植物油， 调味剂和风味前体，在110kPa至800kPa的压力下加热混合物，从混合物中获得适口性增强剂，其中适口性增强剂包含至少80重量％的动物脂肪。 还提供了增强食物组合物可靠性的方法。

公开(公告)号：US08828454B2

公开(公告)日：2014-09-09

申请号：US13202017

申请日：2009-02-18

Applicant: Beatrice Diono ,  Helge Ulmer ,  Swen Rabe

Inventor： Beatrice Diono ,  Helge Ulmer ,  Swen Rabe

IPC: A61K36/00 ,  A61K36/06 ,  A61K8/96 ,  A23L1/23 ,  A23L1/227

CPC classification number: A23L27/24 ,  A23L27/201 ,  A23L27/215 ,  A23V2002/00

Abstract: The present invention concerns a base characterized in that it is prepared by the following steps: (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a).

Abstract translation: 本发明涉及一种碱，其特征在于其通过以下步骤制备：（a）富含前体的原料的部分生物水解，和（b）从（a）得到的产物的热反应步骤。 所述碱可以用另外的步骤制备，其是步骤（a）的所得产物的随后或同时发酵。

公开(公告)号：US08815314B2

公开(公告)日：2014-08-26

申请号：US13918653

申请日：2013-06-14

Applicant: DSM IP Assets B.V.

Inventor： Jan Gerrit Kortes

IPC: A23L1/221 ,  A23L1/226 ,  A23L1/23 ,  A23L1/231

CPC classification number: A23L1/221 ,  A23L27/10 ,  A23L27/201 ,  A23L27/24 ,  A23L27/26 ,  A23V2002/00 ,  A23V2250/1882 ,  A23V2250/1868 ,  A23V2250/187 ,  A23V2250/204

Abstract: A process for producing a product having a fish flavor is provided, the process comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavor to develop, and optionally mixing the product with one or more other ingredients. The product obtainable by this and methods for using the same are also provided.

Abstract translation: 提供了一种生产具有鱼味的产品的方法，该方法包括制备包含1-20％w / w水和至少一种多不饱和脂肪酸的组合物，在低于260℃和反应条件下孵育该组合物 时间足以使鱼味发展，并且任选地将产品与一种或多种其它成分混合。 本发明还提供了可获得的产品及其使用方法。

公开(公告)号：US20130280379A1

公开(公告)日：2013-10-24

申请号：US13918653

申请日：2013-06-14

Applicant: DSM IP ASSETS B.V.

Inventor： Jan Gerrit Kortes

IPC: A23L1/221

CPC classification number: A23L1/221 ,  A23L27/10 ,  A23L27/201 ,  A23L27/24 ,  A23L27/26 ,  A23V2002/00 ,  A23V2250/1882 ,  A23V2250/1868 ,  A23V2250/187 ,  A23V2250/204

Abstract: The present invention relates to a process for producing a product having a fish flavour comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavour to develop, and optionally mixing the product with one or more other ingredients. The invention also relates to the product obtainable by the process of the invention and use of the same.

Abstract translation: 本发明涉及一种生产具有鱼味的产品的方法，包括制备包含1-20％w / w水和至少多不饱和脂肪酸的组合物，将组合物在低于260℃和反应条件下孵育 时间足以使鱼味发展，并且任选地将产品与一种或多种其它成分混合。 本发明还涉及通过本发明的方法获得的产品及其用途。

公开(公告)号：US20120039930A1

公开(公告)日：2012-02-16

申请号：US13202017

申请日：2009-02-18

Applicant: Beatrice Diono ,  Helge Ulmer ,  Swen Rabe

Inventor： Beatrice Diono ,  Helge Ulmer ,  Swen Rabe

IPC: A61K36/06 ,  A23L1/28 ,  A61K36/00 ,  A23L1/212

CPC classification number: A23L27/24 ,  A23L27/201 ,  A23L27/215 ,  A23V2002/00

Abstract: The present invention concerns a base characterized in that it is prepared by the following steps : (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a).

Abstract translation: 本发明涉及一种碱，其特征在于其通过以下步骤制备：（a）富含前体的原料的部分生物水解，和（b）从（a）得到的产物的热反应步骤。 所述碱可以用另外的步骤制备，其是步骤（a）的所得产物的随后或同时发酵。

公开(公告)号：US20110287163A1

公开(公告)日：2011-11-24

申请号：US13197692

申请日：2011-08-03

Applicant: Susumu Yamaguchi ,  Keiko Baba ,  Ikukazu Tashima ,  Narihide Matsuzaki ,  Hirokazu Kawaguchi ,  Motonaka Kuroda

Inventor： Susumu Yamaguchi ,  Keiko Baba ,  Ikukazu Tashima ,  Narihide Matsuzaki ,  Hirokazu Kawaguchi ,  Motonaka Kuroda

IPC: A23L1/222

CPC classification number: C11C3/006 ,  A23L23/00 ,  A23L27/12 ,  A23L27/201 ,  A23L27/88 ,  A23L29/04 ,  A23L33/12 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/1874 ,  A23V2250/1862 ,  A23V2250/1882

Abstract: The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil to be added and calorie as well, and will enable to use the body taste improver in foods that originally contain little fat and oil, such as Japanese-style clear soup and soybean soup.Thus, the present invention is related to a body taste improver comprising decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, to a body taste improver comprising an extract of decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, and to a food comprising said body taste improver.

Abstract translation: 本发明的目的是提供一种包含少量脂肪和油，但显着地显示身体味道的身体改善剂，即具有高滴定度的身体改善剂。 改进剂的高滴度将减少加脂量和卡路里的量，并且将能够在原来含有少量脂肪和油的食物中使用身体改善剂，例如日式清汤和 大豆汤。 因此，本发明涉及包含长链高度不饱和脂肪酸和/或其酯的分解物质的身体改善剂与包含长链高度不饱和脂肪酸的分解物质的提取物的身体改善剂 酸和/或其酯，以及包含所述身体改善剂的食品。

公开(公告)号：US07854954B2

公开(公告)日：2010-12-21

申请号：US12073406

申请日：2008-03-05

Applicant: Jan Gerrit Kortes

Inventor： Jan Gerrit Kortes

IPC: A23D9/00 ,  A23L1/22

CPC classification number: A23L27/26 ,  A23L27/201 ,  A23L27/215

Abstract: The present invention provides with a method for producing compositions with a chicken flavor. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one amino acid; (b) keeping the mixture at a temperature sufficient for the reducing carbohydrate and amino acid to react with each other; (c) adding to the mixture a composition comprising arachidonic acid, whereby said arachidonic acid is esterified for at least 50% w/w, preferably at least 65% w/w, more preferably at least 80% w/w, most preferably at least 90% w/w to the glycerol moiety of a triglyceride; and (d) keeping the mixture at a temperature sufficient for the chicken flavor to develop; and possibly: (e) drying the composition under mild conditions. The use of an oil rich in arachidonic acid, whereby said arachidonic acid is esterified to the glycerol moiety of a triglyceride, confers an enhanced stability to the compositions obtained. A composition of the invention is stable at room temperature for at least one year.

Abstract translation: 本发明提供一种生产具有鸡肉风味的组合物的方法。 本发明的组合物可以通过以下方法获得：（a）制备包含至少一种还原性碳水化合物和至少一种氨基酸的混合物; （b）将混合物保持在足以使还原性碳水化合物和氨基酸彼此反应的温度; （c）向混合物中加入包含花生四烯酸的组合物，由此所述花生四烯酸酯化至少50％w / w，优选至少65％w / w，更优选至少80％w / w，最优选在 至少90％w / w的甘油三酯的甘油部分; 和（d）将混合物保持在足以使鸡肉味发展的温度; 并且可能：（e）在温和条件下干燥组合物。 使用富含花生四烯酸的油，其中所述花生四烯酸酯化为甘油三酯的甘油部分，赋予所获得的组合物增强的稳定性。 本发明的组合物在室温下稳定至少一年。

公开(公告)号：US20100003388A1

公开(公告)日：2010-01-07

申请号：US12559259

申请日：2009-09-14

Applicant: Masashi OGASAWARA ,  Tomoe Kato ,  Akira Higuchi

Inventor： Masashi OGASAWARA ,  Tomoe Kato ,  Akira Higuchi

IPC: A23L1/226

CPC classification number: A23L2/56 ,  A23L23/00 ,  A23L27/105 ,  A23L27/201 ,  A23L27/215 ,  A23L27/23

Abstract: An object of the present invention is to provide a method for improving flavor of a food or drink, a flavor improving agent for a food or drink, a seasoning, and a food or drink having improved flavor. To attain the object, the present invention provides a method for improving flavor of a food or drink, which comprises adding an amino-carbonyl reactant of a peptide having a molecular weight of 1000-5000 with a carbonyl compound, a flavor improving agent comprising said amino-carbonyl reactant as an active ingredient, a seasoning comprising said amino-carbonyl reactant and umami as active ingredients, and a food or drink comprising said flavor improving agent or seasoning added thereto.

Abstract translation: 本发明的目的是提供一种改善食品或饮料的风味的方法，用于食品或饮料的风味改善剂，调味料和具有改善风味的食品或饮料。 为了达到上述目的，本发明提供了一种改善食品或饮料风味的方法，其包括将羰基化合物中分子量为1000-5000的肽的氨基 - 羰基反应物加入到包含所述 氨基 - 羰基反应物作为活性成分，包含所述氨基 - 羰基反应物和鲜味作为活性成分的调味料，以及包含所述风味改善剂或加入其中的调味料的食品或饮料。