公开(公告)号：US07390521B2

公开(公告)日：2008-06-24

申请号：US10499550

申请日：2002-12-18

Applicant: Jan Gerrit Kortes

Inventor： Jan Gerrit Kortes

IPC: 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 flavour. 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 flavour 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：US20020098270A1

公开(公告)日：2002-07-25

申请号：US10060510

申请日：2002-01-30

Applicant: Nestec S.A.

Inventor： Rachid Belrhlid ,  Alain Chaintreau ,  Philippe Pollien

IPC: A23L001/28

CPC classification number: C12P17/04 ,  A23L27/201 ,  A23L27/215 ,  A23L27/24

Abstract: A food composition containing a flavoring agent of a precursor mixture of flavorings. The precursor mixture of flavorings includes at least one polysulfide and at least one non-volatile source of sulfur having at lease one sulfhydryl group. The precursor mixture generates an aromatic note due to the formation of thiols when heated above 50null C. to provide a roasted or grilled aromatic flavor note to the food composition.

Abstract translation: 含有调味剂前体混合物的调味剂的食物组合物。 调味剂的前体混合物包括至少一种多硫化物和至少一种具有至少一个巯基的硫的非挥发性来源。 当加热至高于50℃时，由于硫醇的形成，前体混合物产生芳香味，从而为食品组合物提供烤或烤芳香味。

公开(公告)号：US6013297A

公开(公告)日：2000-01-11

申请号：US268514

申请日：1999-03-12

Applicant: Felix W. Endico

Inventor： Felix W. Endico

IPC: A23L3/28 ,  A23L3/358 ,  A23L27/20 ,  A23B4/015 ,  A23B4/12 ,  A23B4/20

CPC classification number: A23L3/28 ,  A23L27/201 ,  A23L3/358

Abstract: A direct esterification system for food processing utilizing an oxidative reaction. Ozonated water and peracetic acid are combined and oxidatively react with food sauce constituents to form esters that provide desired flavor and olfactory characteristics. The oxidative reaction simultaneously disinfects the food constituents and provides requisite acid and moisture components to the finished food product.

Abstract translation: 一种利用氧化反应的食品加工的直接酯化系统。 将臭氧水和过乙酸组合并与食物酱组分氧化反应以形成提供所需风味和嗅觉特征的酯。 氧化反应同时消毒食物成分，并为成品食品提供必要的酸和水分成分。

公开(公告)号：US5783247A

公开(公告)日：1998-07-21

申请号：US578705

申请日：1995-12-28

Applicant: Arnoldus Van Der Heijden ,  Graham Andrew Cross ,  Krijn Mostert ,  David Simon Bot ,  Matthias Berger

Inventor： Arnoldus Van Der Heijden ,  Graham Andrew Cross ,  Krijn Mostert ,  David Simon Bot ,  Matthias Berger

IPC: A21D2/16 ,  A21D13/00 ,  A21D13/08 ,  A23D7/005 ,  A23L27/20 ,  A23L1/221

CPC classification number: A21D13/0058 ,  A21D2/16 ,  A23D7/0053 ,  A23L27/201 ,  A23L27/206

Abstract: Process for preparing a flavoring composition suitable as a butter flavor block by subjecting triglyceride fats, fatty acids or fatty acid derivatives to oxidizing conditions, comprising: (a) admixing an anti-oxidant to triglyceride fats, fatty acids or fatty acid derivatives at least to a concentration which is sufficient to increase the induction period of the fat by a factor of 1.5, (b) heating the mixture for 0.5 hours-1 week at 50.degree.-150.degree. C. under access of atmospheric oxygen and in the presence of water, under the condition that the triglyceride fats, fatty acids or fatty acid derivatives contain at least one poly-unsaturated fatty acid with an omega-3 non-conjugatable double bond system in an amount of >0.01 wt. %. Such fatty acids or derivatives of fatty acid are preferably obtained by partially hydrogenating a natural vegetable glyceride fat.

Abstract translation: PCT No.PCT / EP94 / 02026 Sec。 371日期1995年12月28日第 102（e）1995年12月28日PCT PCT 1994年6月20日PCT公布。 出版物WO95 / 01106 日期1995年1月12日通过使甘油三酯脂肪，脂肪酸或脂肪酸衍生物经受甘油三酯脂肪，脂肪酸衍生物的氧化条件，制备适合作为黄油调味剂块的调味组合物的方法，包括：（a）将抗氧化剂与甘油三酯脂肪，脂肪酸或脂肪酸 酸衍生物至少达到足以将脂肪诱导期增加1.5倍的浓度，（b）在大气氧气进入下在50-150℃下加热混合物0.5小时-1周， 在水的存在下，在甘油三酯脂肪，脂肪酸或脂肪酸衍生物含有至少一种具有ω-3不可共轭双键体系的多不饱和脂肪酸的条件下，其量> 0.01wt。 ％。 这些脂肪酸或脂肪酸的衍生物优选通过部分氢化天然植物甘油酯脂肪而获得。

公开(公告)号：US5439701A

公开(公告)日：1995-08-08

申请号：US228366

申请日：1994-04-15

Applicant: Joseph A. Zimlich, III

Inventor： Joseph A. Zimlich, III

IPC: A23K10/38 ,  A23L27/20 ,  A23L27/24 ,  A23K1/06 ,  A23L1/105 ,  A23L1/186

CPC classification number: A23K10/38 ,  A23L27/201 ,  A23L27/24 ,  Y02P60/873

Abstract: A process for manufacturing flavors from the spent mash of a fermentation mixture is provided wherein the spent mash of the fermentation mixture after distillation is separated into two constituent portions, the thin stillage and the wet distillers' grains. The thin stillage portion is then combined with a base to adjust pH thereof to between about 7 and about 11. The pH-adjusted thin stillage portion is then cooked at a temperature between about 130.degree. F. and about 210.degree. F. for a period of about 4 to about 14 hours. The cooked solution is concentrated in an evaporator until about 30% wt. solids level is obtained. The product is then dried to about 5-about 10% wt. moisture content. The product obtained has different flavors, depending on the base added and the pH of the cooking step. If the base is sodium hydroxide, the product has a bland, sweet or yeasty flavor if the pH is 8.5, maple or caramel flavor if the pH is 9.5, and a cracker or nutty flavor if the pH is 10.5. The product also comprises about 10 to about 28% wt. of total dietary fiber. Instead of the thin stillage, a yeast-containing by-product of beer production, brewers' cream yeast or brewers spent yeast, can be used as the starting material for the process.

Abstract translation: 提供了一种从发酵混合物的废糊状物制造香料的方法，其中蒸馏后的发酵混合物的废糊状物分成两个组成部分，即薄的釜馏剂和湿酒糟。 然后将薄的釜馏部分与碱混合以将其pH调节至约7至约11.然后将pH调节的薄釜馏部分在约130°F至约210°F的温度下烹饪一段时间 约4至约14小时。 将煮熟的溶液在蒸发器中浓缩至约30％wt。 得到固体含量。 然后将产物干燥至约5-约10重量％。 水分含量。 获得的产品具有不同的味道，这取决于加入的碱和烹饪步骤的pH。 如果碱是氢氧化钠，如果pH值为9.5，则pH值为8.5，枫糖或焦糖风味，如果pH为10.5，则产品有脆性，甜味或酵母味。 该产品还包含约10至约28重量％ 的总膳食纤维。 啤酒生产中含有酵母的副产物，酿酒者奶油酵母或酿酒酵母，而不是稀浆，可用作该方法的起始原料。

公开(公告)号：US5316782A

公开(公告)日：1994-05-31

申请号：US964088

申请日：1992-10-21

Applicant: Joseph A. Zimlich, III

Inventor： Joseph A. Zimlich, III

IPC: A23K10/38 ,  A23L27/20 ,  A23L27/24 ,  A23K1/06 ,  A23L1/105

CPC classification number: A23K10/38 ,  A23L27/201 ,  A23L27/24 ,  Y02P60/873

Abstract: A process for manufacturing flavors from the spent mash of a fermentation mixture is provided wherein the spent mash of the fermentation mixture after distillation is separated into two constituent portions, the thin stillage and the wet distillers' grains. The thin stillage portion is then combined with a base to adjust pH thereof to between about 7 and about 11. The pH-adjusted thin stillage portion is then cooked at a temperature between about 130.degree. F. and about 210.degree. F. for a period of about 4 to about 14 hours. The cooked solution is concentrated in an evaporator until about 30% wt. solids level is obtained. The product is then dried to about 5-about 10% wt. moisture content. The product obtained has different flavors, depending on the base added and the pH of the cooking step. If the base is sodium hydroxide, the product has a bland, sweet or yeasty flavor if the pH is 8.5, maple or caramel flavor if the pH is 9.5, and a cracker or nutty flavor if the pH is 10.5. The product also comprises about 10 to about 28% wt. of total dietary fiber. Instead of the thin stillage, a yeast-containing by-product of beer production, brewers' cream yeast or brewers spent yeast, can be used as the starting material for the process.

Abstract translation: 提供了一种从发酵混合物的废糊状物制造香料的方法，其中蒸馏后的发酵混合物的废糊状物分成两个组成部分，即薄的釜馏剂和湿酒糟。 然后将薄的釜馏部分与碱混合以将其pH调节至约7至约11.然后将pH调节的薄釜馏部分在约130°F至约210°F的温度下烹饪一段时间 约4至约14小时。 将煮熟的溶液在蒸发器中浓缩至约30％wt。 得到固体含量。 然后将产物干燥至约5-约10重量％。 水分含量。 获得的产品具有不同的味道，这取决于加入的碱和烹饪步骤的pH。 如果碱是氢氧化钠，如果pH值为9.5，则pH值为8.5，枫糖或焦糖风味，如果pH为10.5，则产品有脆性，甜味或酵母味。 该产品还包含约10至约28重量％ 的总膳食纤维。 啤酒生产中含有酵母的副产物，酿酒者奶油酵母或酿酒酵母，而不是稀浆，可用作该方法的起始原料。

公开(公告)号：US5053236A

公开(公告)日：1991-10-01

申请号：US411231

申请日：1989-09-22

Applicant: Thomas H. Parliment ,  Joseph J. Cipriano ,  Richard Scarpellino

Inventor： Thomas H. Parliment ,  Joseph J. Cipriano ,  Richard Scarpellino

IPC: A23L1/18 ,  A23L1/226 ,  A23L1/227

CPC classification number: A23L27/215 ,  A23L27/201 ,  A23L7/165

Abstract: An aroma-generating flavor composition is described which will generate desirable aromas when a food and/or a package is subjected to microwave radiation. The composition comprises an aroma-generating material which is either a sugar alone or in combination with an amino acid source. Also, the composition contains an effective amount of a microwave susceptible material in conductive heat transfer relationship with the sugar and/or amino acid source, the microwave susceptible material when irradiated with microwave energy provides sufficient heat to cause a chemical reaction thereby generating desirable aromas.

Abstract translation: 描述了产生香味的风味组合物，当食物和/或包装受到微波辐射时，其将产生期望的香味。 该组合物包含芳香产生材料，其是单独的糖或与氨基酸源的组合。 此外，组合物含有有效量的与糖和/或氨基酸源导电传热关系的微波敏感材料，当用微波能量照射时，微波敏感材料提供足够的热量以引起化学反应从而产生所需的香味。

公开(公告)号：US4684532A

公开(公告)日：1987-08-04

申请号：US857208

申请日：1986-04-29

Applicant: Henry J. Izzo

Inventor： Henry J. Izzo

IPC: A23D7/005 ,  A23D7/015 ,  A23L1/09 ,  A23L1/226 ,  A23D3/00

CPC classification number: A23D7/0056 ,  A23D7/015 ,  A23L27/201 ,  A23L27/206 ,  A23L29/30 ,  Y10S426/804

Abstract: A process for obtaining an aqueous soluble butter flavor is disclosed comprising cooking together an aqueous combination of sugar and butter in a ratio of 50:1 to 1:10 at a temperature of about 150.degree. F. to 250.degree. F. for about 0.5-5 hours. The resultant emulsion is separated to recover an aqueous phase having a cooked butter flavor. When incorporated into low calorie table syrups, the flavor imparts a cooked butter taste and maintains the syrup as a clear composition. Low fat spreads may also successfully utilize the recovered cooked butter flavor phase.

Abstract translation: 公开了一种获得水溶性黄油香料的方法，其包括在约150°F至250°F的温度下以50:1至1:10的比例将糖和黄油的水性组合物一起烹饪约0.5- 5个小时。 分离得到的乳液以回收具有熟熟的黄油味的水相。 当掺入低热量表糖浆中时，风味赋予煮熟的黄油味，并将糖浆保持为透明组合物。 低脂肪传播也可以成功地利用回收熟熟的黄油香味相。

公开(公告)号：US4604290A

公开(公告)日：1986-08-05

申请号：US528561

申请日：1983-09-01

Applicant: Eldon C. Lee ,  Pierre J. van Pottelsberghe de la Potterie ,  John S. Tandy

Inventor： Eldon C. Lee ,  Pierre J. van Pottelsberghe de la Potterie ,  John S. Tandy

IPC: A23L27/20 ,  A23L27/21 ,  A23L27/26 ,  A23L1/226 ,  A23L1/231

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

Abstract: A meat flavorant is prepared by oxidizing a lipid material to form oxidation products therein, combining the lipid material with a sulfur containing compound and with a source of amino acids including an animal protein hydrolysate and reacting the combined ingredients until substantially all of the oxidation products have been consumed.

Abstract translation: 通过氧化脂质材料以在其中形成氧化产物来制备肉类调味剂，将脂质物质与含硫化合物和包含动物蛋白质水解产物的氨基酸源组合并使组合成分反应，直到基本上所有的氧化产物具有 被消耗

公开(公告)号：US4464409A

公开(公告)日：1984-08-07

申请号：US349429

申请日：1982-02-16

Applicant: Johannes F. M. de Rooij

Inventor： Johannes F. M. de Rooij

IPC: A23L27/20 ,  A23L27/26 ,  C07D307/60 ,  C07D307/83 ,  A23L1/226 ,  A23L1/231

CPC classification number: C07D307/60 ,  A23L27/201 ,  A23L27/26

Abstract: 4-Hydroxy-5-methyl-2,3-dihydrofuranone-3 is obtained by heating a solution with pH between 1 and 7 of a 5-keto-aldohexonic acid or a derivative thereof in a polar solvent at a temperature of 70.degree. C. to 150.degree. C. The 5-keto-aldohexonic acid is preferably 5-ketogluconic acid.Meat flavors are obtained by heating the 5-keto-aldohexonic acid under the same conditions in the presence of a hydrogen sulphide donor like e.g. cysteine. This reaction product may be incorporated into foodstuffs. Also a process of modifying the organoleptic properties of a foodstuff or an ingredient for a foodstuff having a pH between 5 and 7 before consumption and which has to be heated at least 15 minutes to at least 70.degree. C. by incorporating from 30 to 2000 ppm of a 5-keto-aldohexonic acid is described.

Abstract translation: 4-羟基-5-甲基-2,3-二氢呋喃酮-3是通过在极性溶剂中在70℃的温度下加热5-酮基 - 己酸或其衍生物的pH为1至7的溶液而获得的 至150℃。5-酮 - 二氢己酸优选为5-酮基葡萄糖酸。 通过在相同条件下在硫化氢供体的存在下加热5-酮基 - 二氢己酸得到肉类风味物， 半胱氨酸。 该反应产物可以并入食品中。 还有一种改变食品或食品成分的感官特性的方法，该食品在消费前pH值介于5和7之间，并且必须通过加入30至2000ppm加热至少15分钟至至少70℃ 描述了5-酮基 - 己酸。