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    Flavour modulating substances
    62.
    发明授权
    Flavour modulating substances 有权
    调味物质

    公开(公告)号：US08101223B2

    公开(公告)日：2012-01-24

    申请号：US12089043

    申请日：2006-10-05

    申请人： Harry Renes ,  Chris Winkel ,  Eric Kohlen ,  Jan Visser ,  Emelie Verhoek

    发明人： Harry Renes ,  Chris Winkel ,  Eric Kohlen ,  Jan Visser ,  Emelie Verhoek

    IPC分类号： A23L1/22

    CPC分类号： C07C235/08 ,  A23L27/2028 ,  A23L27/21 ,  A23L27/23 ,  A23L33/145 ,  C12P13/04 ,  C12P13/12

    摘要： The present invention in a first aspect relates to flavor modulation in foodstuffs, beverages, orally administered pharmaceuticals, tobacco products and oral care products, using a flavor modulating substance selected from the group of substances represented by formula, edible salts thereof and edible esters thereof: formula wherein R1 and/or R2 represent the residue of primary amines, more particularly the residues of primary amines selected from amino acids, peptides, purines and pyrimidines, aralkylamines and certain branched or straight chain, hydrophilically substituted alkylamines. It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavor modulating substances are advantageously applied in flavor compositions, foodstuffs, orally administered pharmaceuticals, tobacco products and oral care products.

    摘要翻译： 本发明的第一方面涉及使用选自由式表示的物质的组中的风味调节物质，食用盐和其食用酯的食品，饮料，口服药物，烟草制品和口腔护理产品中的调味剂， 式中R 1和/或R 2表示伯胺的残基，更特别是选自氨基酸，肽，嘌呤和嘧啶的伯胺的残基，芳烷基胺和某些支链或直链的亲水取代的烷基胺。 已经发现，这些物质能够赋予其所掺入的产品中非常理想的味道特性。此外，所述风味调节物质有利地应用于风味组合物，食品，口服药物，烟草制品和口腔护理产品中。

    Kokumi- imparting agent
    64.
    发明申请
    Kokumi- imparting agent 有权
    Kokumi传授代理

    公开(公告)号：US20100136197A1

    公开(公告)日：2010-06-03

    申请号：US12121969

    申请日：2008-05-16

    申请人： Yuzuru Eto ,  Yusuke Amino

    发明人： Yuzuru Eto ,  Yusuke Amino

    IPC分类号： A23L1/228 ,  C07K5/083 ,  C07K5/062

    CPC分类号： C07K5/0215 ,  A23L23/00 ,  A23L27/10 ,  A23L27/21 ,  A23L33/175 ,  G01N2333/726

    摘要： The present invention encompasses a method for screening for a kokumi-imparting substance by using the calcium receptor activity as an index, a composition containing a kokumi-imparting substance obtained by the screening method, a method for producing food or drink imparted with kokumi, and food or drink imparted with kokumi.

    摘要翻译： 本发明包括使用钙受体活性作为指标筛选赋粉性物质的方法，含有通过筛选方法得到的赋予口味的物质的组合物，赋予口味的食品或饮料的制造方法，以及 送给kokumi的食物或饮料。

    SEASONING PRODUCTS WITH HIGH CONTENT OF SWEET AMINO ACIDS AND YEAST STRAIN FOR USE IN OBTAINING THE SAME
    65.
    发明申请
    SEASONING PRODUCTS WITH HIGH CONTENT OF SWEET AMINO ACIDS AND YEAST STRAIN FOR USE IN OBTAINING THE SAME 有权
    具有高含量氨基酸和YEAST菌株的季节性食品用于获得相同的产品

    公开(公告)号：US20100028494A1

    公开(公告)日：2010-02-04

    申请号：US12519915

    申请日：2006-12-27

    申请人： Nobuyasu Matsumura ,  Hisatoshi Shimokawa

    发明人： Nobuyasu Matsumura ,  Hisatoshi Shimokawa

    IPC分类号： A23L1/28 ,  C12N1/16

    CPC分类号： A23L23/00 ,  A23L27/10 ,  A23L27/21 ,  A23L33/145 ,  A23V2002/00 ,  A23V2250/064 ,  A23V2250/0622 ,  A23V2250/218

    摘要： The present invention provides a seasoning serving as an alternative to hydrolyzed animal proteins.The present invention provides a seasoning composition comprising free proline in an amount of 8.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a seasoning composition comprising free proline in an amount of 6.0% or more of the free amino acid composition and free glycine in an amount of 5.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a yeast extract comprising free proline in an amount of 8.0% or more of the free amino acid composition; and a seasoning composition comprising a yeast extract, wherein the seasoning composition comprises free proline in an amount of 6.0% or more of the free amino acid composition and free glycine in an amount of 5.0% or more of the free amino acid composition, etc. The present invention also provides a yeast strain for use in preparing such a seasoning composition and such a yeast extract.

    摘要翻译： 本发明提供了作为水解动物蛋白质的替代品的调味料。 本发明提供一种包含8.0％以上游离氨基酸组成的游离脯氨酸的调味料组合物，其中调味组合物不是衍生自胶原或明胶; 该游离氨基酸组合物含游离氨基酸组合物含量为6.0％以上的游离脯氨酸和游离氨基酸组合物5.0％以上游离甘氨酸的调味料组合物，其中所述调味组合物不得自胶原或明胶; 含游离氨基酸组成的8.0％以上游离脯氨酸的酵母提取物; 以及包含酵母提取物的调味组合物，其中所述调味组合物包含游离氨基酸组成的6.0％以上的游离脯氨酸和游离氨基酸组成的5.0％以上的游离甘氨酸等。 本发明还提供了用于制备这种调味组合物和这种酵母提取物的酵母菌株。

    Taste improving substances
    66.
    发明申请
    Taste improving substances 有权
    滋味改善物质

    公开(公告)号：US20090169696A1

    公开(公告)日：2009-07-02

    申请号：US11578846

    申请日：2005-04-06

    申请人： Harry Renes ,  Chris Winkel ,  Caroline De Lamarliere ,  Thorsten König ,  Esther Van Ommeren ,  Sander Tondeur

    发明人： Harry Renes ,  Chris Winkel ,  Caroline De Lamarliere ,  Thorsten König ,  Esther Van Ommeren ,  Sander Tondeur

    IPC分类号： A23L1/227 ,  A23L1/226

    CPC分类号： A23L27/21 ,  A23L27/202

    摘要： The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a substance according to formula (I) or formula (II), or edible salts thereof: R1—CR7(OR4)—CO—NR2—CR8R3—X—OR5  (I) R6—CR7(OR4)—CO-Az  (II) It was found that substances represented by formula (I) and/or formula (II) are capable of modulating and complementing the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics, tobacco products and oral care products. Typical examples of flavour improving substances according to the present invention include N-lactoyl ethanolamine, N-lactoyl ethanolamine phosphate, N-α-hydroxy-butanoyl ethanolamine, N-lactoyl diethanolamine, N-lactoyl-2-amino-1,3-propanediol, N-lactoyl-3-amino-1,2-propanediol, N-lactoyl-3-amino-1-propanol, N-gluconyl-2-amino-1,3-propanediol, N-gluconyl-3-amino-1,2-propanediol, N-mannonyl ethanolamine, N-glycolyl ethanolamine, 2-hydroxyethyl-N-tartaramide, 2-hydroxyethyl-N-malamide, 2-hydroxyethyl-N-citramide and N-gluconyl-Az.

    摘要翻译： 本发明的第一方面涉及使用根据式（I）或式（II）的物质或其食用盐的食品，饮料，药物，烟草制品和口腔护理产品的味道改善： -formulae description =“In-line Formulas”end =“lead”？> R1-CR7（OR4）-CO-NR2-CR8R3-X-OR5（I）<？in-line-formula description =“In-line Formulas “end =”tail“？> <？in-line-formula description =”In-line formula“end =”lead“？> R6-CR7（OR4）-CO-Az（II） 发现由式（I）和/或式（II）表示的物质能够调节和补充味道赋予物质的感官影响。 因此，本发明的味道改善物质有利地用于风味组合物，食品，饮料，药物，烟草制品和口腔护理产品中。 根据本发明的风味改善物质的典型实例包括N-乳酰乙醇胺，N-乳酰乙醇胺磷酸盐，N-α-羟基丁酰乙醇胺，N-乳酰二乙醇胺，N-乳酰-2-氨基-1,3-丙二醇 ，N-乳酰基-3-氨基-1,2-丙二醇，N-乳酰-3-氨基-1-丙醇，N-葡糖基-2-氨基-1,3-丙二醇，N-葡糖基-3-氨基-1 2-丙二醇，N-甘露糖醇乙醇胺，N-乙醇酰乙醇胺，2-羟乙基-N-苯甲酰胺，2-羟乙基-N-异丙酰胺，2-羟乙基-N-乙酰丙酰胺和N-葡萄糖基-Za。

    SEASONING COMPOSITION, SEASONING MATERIAL, AND PROCESS FOR PRODUCING FOODS USING THE SAME
    68.
    发明申请
    SEASONING COMPOSITION, SEASONING MATERIAL, AND PROCESS FOR PRODUCING FOODS USING THE SAME 审中-公开
    季节组合物，季节材料及其生产食品的方法

    公开(公告)号：US20070184176A1

    公开(公告)日：2007-08-09

    申请号：US11669261

    申请日：2007-01-31

    申请人： Motonaka Kuroda ,  Yoshizu Nozawa

    发明人： Motonaka Kuroda ,  Yoshizu Nozawa

    IPC分类号： A23L1/237

    CPC分类号： A23L27/40 ,  A23L27/10 ,  A23L27/21

    摘要： Seasoning compositions which contain, with respect to 100 parts of potassium chloride, 1.5 to 70 parts by weight of histidine or its salt, 4 to 100 parts by weight of lysine or its salt, 2 to 100 parts by weight of sodium inosinate or sodium guanylate, 20 to 130 parts by weight of lactic acid or its salt, and 5 to 50 parts by weight of phosphoric acid or its salt; and seasoning materials which contain, with respect to 100 parts by weight of the seasoning composition, 1 to 100 parts by weight by solid content or powder content of a seafood extract/meat extract; can be used to prepare foods that are excellent in flavor such as favorableness of saltiness and depth and richness of taste and reduced in salt.

    摘要翻译： 相对于100份氯化钾，1.5〜70重量份组氨酸或其盐，4〜100重量份的赖氨酸或其盐，2〜100重量份的肌苷酸钠或鸟苷酸钠的调味料组合物 ，20〜130重量份的乳酸或其盐，以及5〜50重量份的磷酸或其盐; 和相对于100重量份的调味组合物含有1至100重量份的固体含量或海鲜提取物/肉提取物的粉末含量的调味料; 可以用于制备口感优异，食欲和深度丰富，盐浓度降低的食品。

    Modified soy products and methods for reducing odor and improving flavor of soy products
    69.
    发明授权
    Modified soy products and methods for reducing odor and improving flavor of soy products 失效
    改良大豆制品及减少大豆制品风味的方法

    公开(公告)号：US07147878B2

    公开(公告)日：2006-12-12

    申请号：US10421955

    申请日：2003-04-24

    申请人： William L. Boatright

    发明人： William L. Boatright

    IPC分类号： A01N65/00 ,  A61K36/58

    CPC分类号： A23C11/103 ,  A23J3/16 ,  A23L11/34 ,  A23L27/21 ,  A23V2002/00 ,  A23V2200/15 ,  A23V2250/5488 ,  A23V2250/0616

    摘要： A method for reducing odor in soy products and compositions containing soy products by adding or admixing a compound having one or more disulfide bonds to the soy product or composition. The disulfide compound includes a peptide containing at least cystine residue, a peptide or polypeptide containing at least one disulfide bond, L-cystine, D-cystine, DL-cystine and any combination thereof.

    摘要翻译： 通过向大豆产品或组合物中加入或混合具有一个或多个二硫键的化合物，降低大豆制品中含气味的方法和含有大豆制品的组合物。 二硫化物包括至少含有胱氨酸残基的肽，含有至少一个二硫键的肽或多肽，L-胱氨酸，D-胱氨酸，DL-胱氨酸及其任何组合。