公开(公告)号：US20100291267A1

公开(公告)日：2010-11-18

申请号：US12743981

申请日：2008-11-21

Applicant: Nick Nissing ,  Richard S. Wilkes

Inventor： Nick Nissing ,  Richard S. Wilkes

IPC: A23L1/314 ,  A23D9/00 ,  A23L1/302

CPC classification number: A23L17/70 ,  A23L13/43 ,  A23L13/65 ,  A23L13/67 ,  A23L17/00 ,  A23L27/201 ,  A23L27/215 ,  A23L27/24 ,  A23V2002/00 ,  A23V2200/328 ,  A23V2250/602 ,  A23V2250/628

Abstract: Preferred embodiments of the present invention provide for improved meat products and methods of producing such meat products by increased incorporation of healthy fats containing beneficial fatty acids such as stearidonic acid (SDA). Furthermore, various embodiments provide methods for producing such products, including steps such as reducing the saturated fat content through breeding and/or meat processing techniques. In some embodiments, the finished meat product has a higher fat content than the initial meat tissue with corresponding improvements to flavor and texture as well as improved health benefits for the consumer.

Abstract translation: 本发明的优选实施方案通过增加包含有益脂肪酸（例如十八碳四烯酸（SDA））的健康脂肪的掺入来提供改进的肉制品和生产这种肉制品的方法。 此外，各种实施方案提供了用于生产这种产品的方法，包括诸如通过育种和/或肉加工技术降低饱和脂肪含量的步骤。 在一些实施方案中，成品肉类产品的脂肪含量高于初始肉类组织，具有相应的风味和质地改善以及消费者改善的健康益处。

公开(公告)号：US20080166467A1

公开(公告)日：2008-07-10

申请号：US12073406

申请日：2008-03-05

Applicant: Jan Gerrit Kortes

Inventor： Jan Gerrit Kortes

IPC: A23D7/00

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.

公开(公告)号：US06379735B1

公开(公告)日：2002-04-30

申请号：US09618639

申请日：2000-07-18

Applicant: Goto Yukio ,  Nagano Katsumi

Inventor： Goto Yukio ,  Nagano Katsumi

IPC: A23L122

CPC classification number: A23L2/60 ,  A23L2/56 ,  A23L27/201 ,  A23L27/33

Abstract: The invention has an object of providing a method of the preparation of a sugar-like flavorous component which imparts a mellow feeling to beverages and flavorous compositions and retains a live flavor even if it is diluted thousands times. The method of the preparation of a sugar-like flavorous component includes steps of adding 1.5 to 3 parts by weight of ion exchange water and 0.02 to 0.05 parts by weight of ethanol to 1 part by weight of molasses in a feed tank, mixing and dissolving these components thoroughly with stirring, and introducing the resulting solution into a spinning cone column (SCC) to treat the solution in the following condition: the temperature in a column: 40 to 60° C., strip rate: 0.5 to 7% and the degree of pressure reduction: 70 to 100 kPa.

Abstract translation: 本发明的目的是提供一种制备糖样香味成分的方法，其赋予饮料和风味组合物醇厚的感觉，并且即使经过千次稀释也保留活味。 制备糖状香料的方法包括在进料罐中加入1.5至3重量份的离子交换水和0.02至0.05重量份的乙醇至1重量份的糖蜜，混合和溶解 这些组分在搅拌下充分，并将所得溶液引入旋转锥塔（SCC）中以在以下条件下处理溶液：柱中的温度为40至60℃，条带速率为0.5至7％， 减压度：70〜100kPa。

公开(公告)号：US06358549B2

公开(公告)日：2002-03-19

申请号：US09301313

申请日：1999-04-29

Applicant: Rachid Belrhlid ,  Alain Chaintreau ,  Philippe Pollien

Inventor： Rachid Belrhlid ,  Alain Chaintreau ,  Philippe Pollien

IPC: H23L1227

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

Abstract: A precursor mixture of flavorings and a food composition containing the 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 to provide a roasted or grilled flavor to the food composition.

Abstract translation: 调味剂的前体混合物和含有调味剂前体混合物的食物组合物。 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。 前体混合物由于在加热时形成硫醇而产生芳香味，以向食物组合物提供烤或烤的风味。

公开(公告)号：US06316040B1

公开(公告)日：2001-11-13

申请号：US09394224

申请日：1999-09-13

Applicant: Barry A. Freel

Inventor： Barry A. Freel

IPC: A23L122

CPC classification number: A23L27/201

Abstract: This invention is directed to the production of flavoring compositions obtained by heating a spray or atomized droplets of a saturated or partially saturated vegetable oil to a temperature of at least 480° C. in an oxygen starved atmosphere in a fast pyrolysis reactor within 1.0 second. The process is further characterized in that the vegetable oil and the pyrolysis products produced from the vegetable oil are maintained at over 480° C. for a period of time less than one second, and rapidly quenched, within 0.1 second, and the resulting liquid extract is separated and collected. The flavor compositions of this invention are further characterized in that they comprise a unique composition of flavor notes, and exhibit a full rich flavor complement. These flavor compositions are suitable for use as a food additive in order to enhance or provide food flavoring.

Abstract translation: 本发明涉及通过在1.0秒内在快速热解反应器中在缺氧气氛中将饱和或部分饱和植物油的喷雾或雾化液滴加热到至少480℃的温度而获得的调味组合物的生产。 该方法的特征还在于将植物油和由植物油产生的热解产物保持在480℃以上不到一秒的时间，并在0.1秒内快速骤冷，所得液体提取物 被分离和收集。 本发明的风味组合物的特征还在于它们包含独特的香味组合物，并且具有充分丰富的风味补充剂。 这些风味组合物适合用作食品添加剂以增强或提供食品香料。

公开(公告)号：US20010008647A1

公开(公告)日：2001-07-19

申请号：US09301313

申请日：1999-04-29

Inventor： RACHID BELRHLID ,  ALAIN CHAINTREAU ,  PHILIPPE POLLIEN

IPC: A23L001/22 ,  A23L002/56

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

Abstract: A precursor mixture of flavorings and a food composition containing the 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 to provide a roasted or grilled flavor to the food composition.

Abstract translation: 调味剂的前体混合物和含有调味剂前体混合物的食物组合物。 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。 前体混合物由于在加热时形成硫醇而产生芳香味，以向食物组合物提供烤或烤的风味。

公开(公告)号：US6074683A

公开(公告)日：2000-06-13

申请号：US779691

申请日：1997-01-07

Applicant: Egge Aart Rosing ,  Hessel Turksma

Inventor： Egge Aart Rosing ,  Hessel Turksma

IPC: A23L27/20 ,  A23L27/21 ,  C07D307/60 ,  C07D307/64 ,  A23L1/22

CPC classification number: C07D307/64 ,  A23L27/201 ,  A23L27/215 ,  C07D307/60

Abstract: A process for preparing a savory flavor, the process comprising reacting a compound of general formula X with hydrogen sulphide and/or cystein, wherein ##STR1## in which R.sup.1 represents an alkyl group having 1 or 2 carbon atoms or hydrogen, R.sup.2 represents an alkyl group having from 1 to 4 carbon atoms or hydrogen, R.sup.3 represents an alkyl group having from 1 to 5 carbon atoms or hydrogen and R.sup.4 represents hydrogen or an organic radical consisting of from 1 to 6 carbon atoms, hydrogen and from 0 to 2 oxygen atoms. X is preferably 4-hydroxy-2,5-dimethyl-2-(2-hydroxy-3-oxo-2-butyl)-3(2H)-furanone, and is formed from the reaction of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and diacetyl. 2,5-dimethyl-4-mercapto-3(2H)-furanone is a flavor compound obtainable by this process.

Abstract translation: 一种制备美味风味的方法，该方法包括使通式X的化合物与硫化氢和/或半胱氨酸反应，其中R1表示具有1或2个碳原子的烷基或氢，R2表示具有 1至4个碳原子或氢，R3表示具有1至5个碳原子的烷基或氢，R4表示氢或由1至6个碳原子组成的有机基团，氢和0至2个氧原子。 X优选为4-羟基-2,5-二甲基-2-（2-羟基-3-氧代-2-丁基）-3（2H） - 呋喃酮，由4-羟基-2,5- （2H） - 呋喃酮和二乙酰基。 2,5-二甲基-4-巯基-3（2H） - 呋喃酮是可以通过该方法获得的风味化合物。

公开(公告)号：US5780089A

公开(公告)日：1998-07-14

申请号：US643217

申请日：1996-05-03

Applicant: Eldon Chen-Hsiung Lee

Inventor： Eldon Chen-Hsiung Lee

IPC: A23L27/00 ,  A23L27/20 ,  A23L1/22

CPC classification number: A23L27/201 ,  A23L27/70

Abstract: A flavor composition comprising a complex of a pyrolyzed fat/oil flavor with a gelantinized amylose or a blend of the complex with a protein hydrolyzate as well as foodstuffs containig these flavor compositions.

Abstract translation: 一种风味组合物，其包含热解的脂肪/油调味剂与凝胶化的直链淀粉的复合物或该复合物与蛋白质水解产物的混合物以及含有这些风味组合物的食品。

公开(公告)号：US5496579A

公开(公告)日：1996-03-05

申请号：US409654

申请日：1995-03-24

Applicant: C. Steve Weigandt ,  Jerry J. Carter ,  Anthony V. DiMaiolo

Inventor： C. Steve Weigandt ,  Jerry J. Carter ,  Anthony V. DiMaiolo

IPC: A23L27/20 ,  A23L27/30 ,  A23L1/232

CPC classification number: A23L27/30 ,  A23L27/201

Abstract: A process and apparatus for producing flavoring compositions by subjecting a thin film of fat or oil to an elevated temperature of about 600.degree. F. in the presence of oxygen. The elevated temperature causes the oil or fat to undergo a phase change to produce an exothermic gaseous material. The gaseous material is cooled rapidly to produce a liquid phase and a vapor containing an aerosol. The liquid phase is collected as a first flavorant and the vapor phase passed through a condenser to recover the aerosol as a flavorant with a more intense grill flavor. The remaining smoke or vapor is exhausted from the apparatus to remove the tarry and acrid flavor notes.

Abstract translation: 一种通过在氧气存在下使脂肪或油的薄膜经历约600°F升高的温度来生产调味组合物的方法和装置。 升高的温度导致油或脂肪发生相变以产生放热气态物质。 气态材料被快速冷却以产生液相和含有气溶胶的蒸汽。 收集液相作为第一种香料，并且气相通过冷凝器以回收气溶胶作为具有更强烈的烧烤风味的香料。 剩余的烟雾或蒸汽从设备中排出，以清除焦油和涩味。

公开(公告)号：US5177057A

公开(公告)日：1993-01-05

申请号：US886820

申请日：1992-05-22

Applicant: Michael J. Zampino ,  Braja D. Mookherjee

Inventor： Michael J. Zampino ,  Braja D. Mookherjee

IPC: A23L27/20

CPC classification number: A23L27/201

Abstract: Described is the reaction product of linalool with citric acid wherein the reaction is carried out at 100.degree. C. for a period of about two hours in aqueous media. The resulting reaction product contains alpha terpineol having the structure: ##STR1## The reaction product of our invention may be used to augment, enhance or impart aromas and tastes to consumable materials including perfume compositions, colognes, perfumed articles including solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softener compositions, hair preparations and the like as well as foodstuffs and chewing gums.

Abstract translation: 描述了芳樟醇与柠檬酸的反应产物，其中反应在水介质中在100℃下进行约2小时。 所得反应产物含有具有以下结构的α-松油醇：本发明的反应产物可用于增强，增强或赋予消费材料的香味和味道，包括香料组合物，古龙水，加香制品，包括固体或液体阴离子，阳离子 ，非离子或两性离子洗涤剂，织物柔软剂组合物，头发制剂等，以及食品和口香糖。