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公开(公告)号：US20170325485A1
公开(公告)日：2017-11-16
申请号：US15519929
申请日：2015-10-21
申请人： Givaudan, S.A.
发明人： Atsushi HIBINO
摘要： A citrus-flavoured beverage comprising a beverage base, citrus flavour and a citrus flavour-enhancing proportion of a mega-fatty complex. The addition of mega-fatty complex gives a juicier, more natural flavour to the beverage.
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公开(公告)号：US6151799A
公开(公告)日：2000-11-28
申请号：US361456
申请日：1999-07-27
申请人： Robert Allen Jones
发明人： Robert Allen Jones
CPC分类号： A23L27/13
摘要： A system and method is described for processing waste citrus peel to remove oil from the peel in a highly efficient manner for subsequent processing, where the temperature of the peel is elevated, the peel is then finely fragmented to create a slurry, the solid particles are removed from the slurry and dried, and the oil is separated from the water in the slurry. The temperature of the peel is elevated by exposing the peel to steam so that minimal water is added.
摘要翻译： 描述了一种用于处理废柑橘皮以高效方式从油中除去油的系统和方法，用于随后的加工，其中剥离温度升高，然后将剥离物细碎以产生浆料，固体颗粒为 从浆料中取出并干燥，并将油与浆料中的水分离。 通过将皮肤暴露于蒸汽来提高剥离的温度，从而加入最少量的水。
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公开(公告)号：US6124477A
公开(公告)日：2000-09-26
申请号：US1218
申请日：1997-12-30
申请人： James W. Harris
发明人： James W. Harris
IPC分类号： A23L27/12 , C11B9/02 , C07D307/78 , C07D311/78 , C07D317/72 , C07D407/14
摘要： The present inventor has discovered chemical compounds which inhibit the first-pass effect of orally administered drugs in humans; that phototoxic low molecular weight furocoumarins and certain ether-substituted furocoumarins that are naturally present in citrus extracts, juices, byproducts, etc. may be removed therefrom or reduced in concentration without destroying the first-pass effect inhibiting compounds therein, and a method for preparing citrus-based compositions using only FDA or USP acceptable reagents.
摘要翻译： 本发明人发现了抑制口服药物在人体中的首过效应的化合物; 天然存在于柑橘提取物，果汁，副产物等中的光毒性低分子量呋喃香豆素和某些醚取代的呋喃香豆素可以从其中除去或降低浓度，而不会破坏其中的首过效应抑制化合物，以及制备方法 基于柑橘的组合物仅使用FDA或USP可接受的试剂。
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公开(公告)号：US5683735A
公开(公告)日：1997-11-04
申请号：US572064
申请日：1995-12-14
摘要： The present invention relates to a method for producing a flavor having fresh taste and freshness, comprising adding some part of fruit juice to a certain flavor and treating at a pressure of 100 MPa to 400 MPa for 10 seconds and more, and relates to a method for producing an excellent fruit drink having fresh taste and freshness industrially in a simple manner, i.e., by simply adding an extremely small amount of the high-quality flavor of the present invention to fruit juice.
摘要翻译： 本发明涉及一种具有新鲜味道和新鲜度的调味品的制造方法，其特征在于，将一部分果汁加入到一定的风味中，在100MPa〜400MPa的压力下进行10秒钟以上的处理， 以简单的方式生产具有鲜味和新鲜的优质水果饮料，即通过简单地将非常少量的本发明的高品质风味加入到果汁中。
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公开(公告)号：US5330654A
公开(公告)日：1994-07-19
申请号：US915695
申请日：1992-07-24
摘要： A process for preparing a natural flavor concentrate comprising flavor chemicals derived from a fruit or vegetable juice distillate, wherein the distillate is subjected to reverse osmosis, is disclosed; the distillate is characterized by being substantially free of saccharide and the reverse osmosis is continued until a retentate is obtained that can phase separate, and the retentate is phase separated into an aqueous phase and a substantially anhydrous organic phase which contains a high proportion of the flavor chemicals, and the organic phase is recovered. The natural concentrate derived from the process, which is substantially free of saccharide, is also disclosed.
摘要翻译： PCT No.PCT / GB91 / 00077 Sec。 371日期：1992年7月24日 102（e）日期1992年7月24日PCT 1991年1月18日PCT PCT。 WO91 / 10373 PCT出版物 日本1991年7月25日。一种制备天然风味浓缩物的方法，其包含衍生自水果或蔬菜汁馏出物的调味剂化学品，其中所述馏出物经受反渗透; 馏出物的特征在于基本上不含糖，反渗透继续进行，直至得到能够相分离的滞留物，并将渗余物相分离成水相和基本上无水的有机相，其含有高比例的风味 化学品，并回收有机相。 还公开了从该方法衍生的天然浓缩物，其基本上不含糖。
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公开(公告)号：US5242693A
公开(公告)日：1993-09-07
申请号：US655184
申请日：1991-02-13
申请人： Yoshie Kurihara , Hiroshige Kohno , Masaaki Kato , Kenji Ikeda , Masako Miyake
发明人： Yoshie Kurihara , Hiroshige Kohno , Masaaki Kato , Kenji Ikeda , Masako Miyake
摘要： A protein curuculin obtained by extracting from fresh Curculigo latifolia fruits or dried fruits thereof with an aqueous solution of a salt of a concentration of at least 0.01M; a taste-modifier for a sour material comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom; a chewing gum composition comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom; and a mouth-wash composition comprising fresh Curculigo latifolia fruits, dried fruits thereof or curuculin-containing material obtained therefrom are disclosed.
摘要翻译： 通过用浓度至少为0.01M的盐的水溶液从新鲜的西兰花果实或其干果提取得到的蛋白质可乐可林; 用于酸性物质的味道调节剂，其包含新鲜的西兰花果实，其干果或由其获得的含有可鲁可林的材料; 口香糖组合物，其包含新鲜的西兰花果实，其干果或由其获得的含有可鲁可素的材料; 并且公开了一种漱口剂组合物，其包含新鲜的西兰花果实，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：US5120558A
公开(公告)日：1992-06-09
申请号：US694255
申请日：1991-05-01
CPC分类号： A23L27/11
摘要： A process for extracting spice to obtain oleoresin and fractionating the oleoresin into fixed and essential oil components is described. The extraction is performed on the ground spice using supercritical fluid carbon dioxide under a pressure of from about 400 bar to about 600 bar and at a temperature of from about 80.degree. C. to about 120.degree. C. A cascading continuous extraction method is preferred. Oleoresin fractions are precipitated from the supercritical fluid at reduced pressures in the ranges 280-380 bar and 100-200 bar at 80.degree.-100.degree. C., while a last fraction is obtained from the non-critical fluid at a pressure of 30-50 bar and a temperature of 0.degree.-30.degree. C.
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公开(公告)号：US4778691A
公开(公告)日：1988-10-18
申请号：US34917
申请日：1987-04-03
IPC分类号： A23L27/10 , A23L27/12 , C07C49/703 , C07C49/743 , C07G99/00 , C12C20060101 , C12C3/00 , C12C3/08
摘要： A novel method for the removal of hitherto unrecognized undesirable odor-forming impurities from hop flavors, including unreduced alpha and isoalpha acids and reduced alpha and isoalpha acids, by extracting the impurities from these flavors into water at a pH above 4, preferably above 6 or 7, with or without the presence of salt or solvent, and separating the aqueous phase containing the impurities from the purified hop flavor, as well as the important two-phase and salt-containing intermediate products and the final purified hop flavor which is essentially free of such impurities and which purified isoalpha acid or isohumulone will therefore not produce fruity, estery, sour aromas when used to flavor beverages, e.g., beer or ale, are disclosed. A rapid test for the detection of such aromas, involving dissolution of the hop flavor in ethanol at a concentration of one-half percent w/v and allowing the solution to stand for four days, allows accelerated determination of the presence or absence of such aromas and the odor-forming impurities which cause the undesirable odors.
摘要翻译： 一种新型的方法，通过从pH值高于4，优选高于6的水中将这些香料中的杂质提取到水中，从啤酒花香料（包括未还原的α和异丙酸）和还原的α和异丙醇酸中去除迄今为止未被识别的不希望的气味形成杂质， 7，存在或不存在盐或溶剂，并将含有杂质的水相与纯化的啤酒花味道分离，以及重要的两相和含盐的中间产物和最终纯化的啤酒花味道基本上不含 的这种杂质，并且当用于调味饮料（例如啤酒或啤酒）时，纯化的异α酸或异葎草酮因此不会产生水果，酯，酸味。 用于检测这种香味的快速测试，包括以0.5％w / v的浓度溶解乙醇中的啤酒花风味并使溶液静置4天，可以加速测定这种香味的存在或不存在 和引起不良气味的气味形成杂质。
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公开(公告)号：US4610890A
公开(公告)日：1986-09-09
申请号：US754105
申请日：1985-07-12
申请人： Dennis H. Miller , Jerry R. Mutka
发明人： Dennis H. Miller , Jerry R. Mutka
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 are disclosed, 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.degree. C.
摘要翻译： 公开了具有高精油含量的固体精油调味剂组合物和制备该产品的方法，该方法包括将糖和淀粉水解产物的加热或煮熟的水性混合物与乳化剂一起制备。 将选定的精油或其它油溶性风味剂与混合物在密闭容器中在控制压力条件下混合以形成均匀的熔体，将熔体挤出成相对冷却的溶剂，干燥并与选定的抗结块剂组合 产生本发明的稳定的，相对不吸湿的颗粒状香料组合物。 掺入均匀熔体中的选择量的精油风味剂足以在包封的固体颗粒组合物中产生约12至35重量％的精油。 在该过程中，包封效率优选维持在或大于约60％，更优选高于约70％，最优选高于约75至80％。 此外，该方法的烹调温度优选保持在或低于约126℃的最大值。
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40.发明授权Extraction of fruit, vegetable and meat products with a polyether-based polymer 失效用聚醚基聚合物提取水果，蔬菜和肉制品
公开(公告)号：US4594250A
公开(公告)日：1986-06-10
申请号：US652428
申请日：1984-09-20
IPC分类号： A23C7/04 , A23L2/70 , A23L2/78 , A23L27/12 , B01D11/02 , C12H1/056 , C12H1/04 , A23B7/00 , A23L1/27 , A23L2/30
CPC分类号： C12H1/0424 , A23C7/043 , A23L2/70 , A23L2/78 , A23L27/12 , B01D11/0288
摘要： Fruit, vegetable and meat products and their derivatives are exposed in liquid and/or gaseous form to a polyether-based polymer to extract ingredients therefrom. The products and derivatives may be for human consumption or may be in the effluent of a food-processing plant. A preferred embodiment is the treatment of grape juice and wine derived from labruscan grapes to extract unwanted color and flavor components.
摘要翻译： 水果，蔬菜和肉制品及其衍生物以液体和/或气态形式暴露于聚醚基聚合物中以从中提取成分。 产品和衍生物可以用于人类消费，或者可以在食品加工厂的流出物中。 优选的实施方案是处理葡萄汁和来源于乳胶葡萄的葡萄酒以提取不想要的颜色和风味成分。
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