公开(公告)号：US20060257455A1

公开(公告)日：2006-11-16

申请号：US11383334

申请日：2006-05-15

Applicant: Qinyun Chen ,  Thomas Webb

Inventor： Qinyun Chen ,  Thomas Webb

IPC: A23K1/165 ,  A23K1/17

CPC classification number: A23K50/40 ,  A23K20/10 ,  A23K20/116 ,  A23K20/142 ,  A23K20/158 ,  A23K20/163 ,  A23K20/20 ,  A23K40/20 ,  A23K40/25 ,  A23L27/201 ,  A61K31/34

Abstract: Hypoallergenic flavor compositions for human and animal foods are described. A method of managing allergic reactions in an animal comprises providing to the animal a hypoallergenic animal food composition comprising a hypoallergenic flavor composition, wherein the hypoallergenic flavor composition comprises substantially all components having a weight average molecular weight of less than 4,000 daltons. The hypoallergenic flavor composition may comprise an oil or fat-based reaction flavor, a water-based reaction flavor, a hypoallergenic animal digest, or a combination comprising one or more of the foregoing components. Also described are packages comprising hypoallergenic animal foods.

Abstract translation: 描述了用于人和动物食物的低过敏风味组合物。 管理动物过敏反应的方法包括向动物提供包含低变应原性风味组合物的低变应原性动物食物组合物，其中低变应原性风味组合物基本上包含重均分子量小于4,000道尔顿的所有组分。 低变应原性风味组合物可以包含基于油或脂肪的反应香料，水基反应香料，低过敏性动物消化物或包含一种或多种前述组分的组合。 还描述了包含低变应原性动物食品的包装。

公开(公告)号：US20050042349A1

公开(公告)日：2005-02-24

申请号：US10499550

申请日：2002-12-18

Applicant: Jan Kortes

Inventor： Jan Kortes

IPC: A23L27/20 ,  A23L27/21 ,  A23L27/26 ,  C12P7/64 ,  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：US20040146633A1

公开(公告)日：2004-07-29

申请号：US10477722

申请日：2003-11-14

Inventor： Masashi Ogasawara ,  Tomoe Kato ,  Akira Higuchi

IPC: A23L001/221

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.

公开(公告)号：US06692788B1

公开(公告)日：2004-02-17

申请号：US09405070

申请日：1999-09-27

Applicant: Donald Stewart Mottram ,  Jennifer Marjorie Ames ,  Jerzy Aleksander Mlotkiewicz ,  Jonathan Paul Copsey ,  Adam Anderson

Inventor： Donald Stewart Mottram ,  Jennifer Marjorie Ames ,  Jerzy Aleksander Mlotkiewicz ,  Jonathan Paul Copsey ,  Adam Anderson

IPC: A23L256

CPC classification number: A23L27/215 ,  A23L27/201

Abstract: Compositions for generating a cooked flavor in a foodstuff, comprising specified flavor precursors that react on heating to generate the flavor and maintain a reactive association after inclusion in the foodstuff. The compositions may include combination of a sulphur source, e.g. hydrogen sulphide, methane thiol, a sulfur-containing amino acid, thiamine, cystine, sodium sulphide, ammonium sulphide, ammonium polysulphide, onions, garlic, shallots, eggs, methionine, and mixtures thereof, and at least one reductone, e.g. a furanone, a ketone, a pyrone, an aldehyde, a carbonyl compound, isomaltol, maltol, pyruvaldehyde, hydroxyacetone, 3-deoxyglucosone, 5-hydroxy-5,6-dihydromaltol, 2,3-butanedione, 3-hydroxy-2-butanone, a process flavor, cooked vegetable concentrates, soy sauce, and mixtures thereof.

Abstract translation: 用于在食品中产生熟味的组合物，包含特定的风味前体，其在加热时反应以产生风味并在包含在食品中之后保持反应性缔合。 组合物可以包括硫源的组合，例如硫源。 硫化氢，甲硫醇，含硫氨基酸，硫胺素，胱氨酸，硫化钠，硫化铵，多硫化铵，洋葱，大蒜，青葱，蛋，甲硫氨酸及其混合物，和至少一种还原酮。 呋喃酮，酮，吡喃酮，醛，羰基化合物，异麦芽酚，麦芽酚，丙酮醛，羟基丙酮，3-脱氧葡萄糖酮，5-羟基-5,6-二氢叶醇，2,3-丁二酮，3-羟基-2- 丁酮，加工香料，熟蔬菜浓缩物，酱油及其混合物。

公开(公告)号：US06660319B1

公开(公告)日：2003-12-09

申请号：US09262471

申请日：1999-03-04

Applicant: Zulin Shi ,  Jeff Alix ,  Hui-Chen Li ,  Paul Nowaczyk ,  Jiunn-yann Tang

Inventor： Zulin Shi ,  Jeff Alix ,  Hui-Chen Li ,  Paul Nowaczyk ,  Jiunn-yann Tang

IPC: A23L122

CPC classification number: A23K50/40 ,  A23K20/10 ,  A23K20/121 ,  A23K20/137 ,  A23L27/201 ,  A23L27/215 ,  A23L27/26

Abstract: A method of producing pet food flavors comprising combining at elevated temperature at least one sulfur containing compound and at least one carbohydrate, with preferably, at least one nitrogen containing compound to form a reaction product and combining said reaction product or said reaction product in blended flavors with a pet food.

Abstract translation: 一种生产宠物食品香料的方法，包括在高温下将至少一种含硫化合物和至少一种碳水化合物与优选至少一种含氮化合物混合以形成反应产物，并将所述反应产物或所述反应产物混合在混合调味剂 与宠物食品。

公开(公告)号：US06607773B2

公开(公告)日：2003-08-19

申请号：US10078856

申请日：2002-02-19

Applicant: Robert C. Lindsay

Inventor： Robert C. Lindsay

IPC: A23L122

CPC classification number: A23L27/26 ,  A23L27/201 ,  A23L27/204 ,  A23L27/206

Abstract: A process for preparing a free alkylphenol flavor concentrate, including the steps of reacting an aqueous solution having a raw material containing bound alkylphenol conjugates with a mineral acid, and the use of free alkylphenols and free alkylphenol concentrates as flavor enhancers in a wide variety of food products.

Abstract translation: 一种制备游离烷基酚风味浓缩物的方法，包括使具有含有结合的烷基酚共轭物的原料的水溶液与无机酸反应的步骤，以及使用游离的烷基酚和游离的烷基酚浓缩物作为多种食品中的增味剂 产品。

公开(公告)号：US20030104102A1

公开(公告)日：2003-06-05

申请号：US09993048

申请日：2001-11-13

Inventor： Lynn P. Nelles ,  Mathias Sucan ,  Nayankumar B. Trivedi

IPC: A23L001/22

CPC classification number: A23K50/45 ,  A23K20/10 ,  A23K40/30 ,  A23K50/42 ,  A23L27/201

Abstract: Oils or fats from plants and/or animals are chemically treated to create flavor/palatability enhancer (FPE) products for use with animal foods, such as dog or cat food. This method involves mixing triglycerides (from the oil or fat) with sulfur and/or nitrogen donor compounds, such as sodium sulfide. The mixture is cooked at a temperature close to boiling, or higher if pressure-cooking is used, for a period of time sufficient to break down large numbers of triglyceride molecules into their constituent fatty acids and other fragments. Under suitable cooking conditions, the organic fragments will react with sulfur and/or nitrogen atoms from the donor compound(s), to form relatively small organic molecules containing sulfur and/or nitrogen. These cooked products can be used as FPE's for pet foods for dry kibbles or biscuits, either alone, or mixed with a standard base compound such as a hydrolyzed liver digest. Two-bowl comparison tests indicate that these FPE's are effective, and they do not suffer from unpleasant odors that would disturb pet owners. This method can be used to process various types of fatty or oily wastes created by food-service or manufacturing operations, and because the cooking process will totally sterilize the ingredients, it can be used with contaminated, adulterated, or partially-spoiled food substances that are not adequately safe for human consumption.

Abstract translation: 化学处理来自植物和/或动物的油或脂肪，以产生用于动物食品（如狗或猫食）的风味/可口性增强剂（FPE）产品。 该方法包括将甘油三酯（来自油或脂肪）与硫和/或氮供体化合物如硫化钠混合。 混合物在接近沸腾的温度下烹饪，或者如果使用压力烹饪，则烹饪的时间较长，足以将大量甘油三酯分子分解成其组成脂肪酸和其它片段的时间。 在合适的烹调条件下，有机片段将与来自供体化合物的硫和/或氮原子反应，形成相对较小的含硫和/或氮的有机分子。 这些熟制品可以单独使用作为干粗粒饼干或饼干的宠物食品的FPE，或与水解肝脏消化物等标准碱性化合物混合使用。 两碗比较测试表明，这些FPE是有效的，它们不会产生不愉快的气味，会扰乱宠物主。 该方法可用于处理由食品服务或制造作业产生的各种类型的脂肪或油性废物，并且由于烹饪过程将完全消毒成分，因此可以与受污染，掺假或部分变质的食品物质一起使用， 对人类消费不够安全。

公开(公告)号：US06569476B2

公开(公告)日：2003-05-27

申请号：US09727444

申请日：2000-12-04

Applicant: Bee Gim Lim ,  Thang Ho Dac

Inventor： Bee Gim Lim ,  Thang Ho Dac

IPC: A23L123

CPC classification number: A23J3/346 ,  A23L27/201 ,  A23L27/24 ,  A23L27/50

Abstract: A process for producing a hydrolysate seasoning by hydrolyzing a protein containing material with enzymes that have proteolytic activity and fiber hydrolyzing activity. The hydrolysate may be used as a liquid sauce, a paste, or as a dried powder. The hydrolysate may be used as a base for an aromatisation agent in culinary products.

Abstract translation: 通过用具有蛋白水解活性和纤维水解活性的酶水解含蛋白质的材料来生产水解调味料的方法。 水解产物可用作液体酱料，糊剂或干粉末。 水解产物可用作烹饪产品中的芳构化剂的基质。

公开(公告)号：US20020182298A1

公开(公告)日：2002-12-05

申请号：US10078856

申请日：2002-02-19

Applicant: Whole Flavors LLC

Inventor： Robert C. Lindsay

IPC: A23L001/22

CPC classification number: A23L27/26 ,  A23L27/201 ,  A23L27/204 ,  A23L27/206

Abstract: A process for preparing a free alkylphenol flavor concentrate, comprising the steps of reacting an aqueous solution comprising a raw material containing bound alkylphenol conjugates with a mineral acid, and the use of free alkylphenols and free alkylphenol concentrates as flavor enhancers in a wide variety of food products.

Abstract translation: 一种制备游离烷基酚香味浓缩物的方法，包括以下步骤：使包含含有结合的烷基酚共轭物的原料的水溶液与无机酸反应，以及使用游离烷基酚和游离烷基酚浓缩物作为多种食品中的增味剂 产品。

公开(公告)号：US20010003593A1

公开(公告)日：2001-06-14

申请号：US09727444

申请日：2000-12-04

Applicant: Nestec S.A.

Inventor： Bee Gim Lim ,  Thang Ho Dac

IPC: A23J003/14 ,  A23L001/105

CPC classification number: A23J3/346 ,  A23L27/201 ,  A23L27/24 ,  A23L27/50

Abstract: A process for producing a hydrolysate seasoning by hydrolyzing a protein containing material with enzymes that have proteolytic activity and fiber hydrolyzing activity. The hydrolysate may be used as a liquid sauce, a paste, or as a dried powder. The hydrolysate may be used as a base for an aromatization agent in culinary products.

Abstract translation: 通过用具有蛋白水解活性和纤维水解活性的酶水解含蛋白质的材料来生产水解调味料的方法。 水解产物可用作液体酱料，糊剂或干粉末。 水解产物可用作烹饪产品中的芳构化剂的基质。