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公开(公告)号：US20120315354A1
公开(公告)日：2012-12-13
申请号：US13256849
申请日：2010-03-23
申请人： Stephan Palzer , David Nikolic , Pieter Berends , Dac Thang Ho , Yvette Fleury Rey , Helge Ulmer , Silke Schopp , Daniel Sebastian Appel , Thomas Raab
发明人： Stephan Palzer , David Nikolic , Pieter Berends , Dac Thang Ho , Yvette Fleury Rey , Helge Ulmer , Silke Schopp , Daniel Sebastian Appel , Thomas Raab
摘要： The present invention concerns a taste enhancing savoury base comprising:—between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP,—naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds, wherein said base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis and wherein said base is not purified.
摘要翻译： 本发明涉及一种味觉增强咸味基质，其包含：8-80％天然衍生化合物，其取自谷氨酸盐，IMP和GMP，天然食物衍生的化合物如有机酸及其盐，氨基酸，肽 和芳香化合物，其中所述碱通过原核发酵获得，所述细菌来源于谷氨酸棒杆菌，产氨棒杆菌，干酪乳杆菌，效价杆菌，乳发酵短杆菌和枯草芽孢杆菌，并且其中所述碱不被纯化。
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公开(公告)号：US08790728B2
公开(公告)日：2014-07-29
申请号：US13256849
申请日：2010-03-23
申请人： Stephan Palzer , David Nikolic , Pieter Berends , Dac Thang Ho , Yvette Fleury Rey , Helge Ulmer , Silke Schopp , Daniel Sebastian Appel , Thomas Raab
发明人： Stephan Palzer , David Nikolic , Pieter Berends , Dac Thang Ho , Yvette Fleury Rey , Helge Ulmer , Silke Schopp , Daniel Sebastian Appel , Thomas Raab
摘要： A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis. The base is not purified by crystallization or chromatographic methods.
摘要翻译： 味觉增强咸味基质含有8至80％的天然衍生化合物，其取自谷氨酸盐，IMP和GMP，并且还包含天然食物衍生的化合物如有机酸及其盐，氨基酸，肽和芳香化合物。 通过原核发酵获得碱，其中所述细菌取自谷氨酸棒杆菌，产氨棒杆菌，干酪乳杆菌，效价棒杆菌，乳发酵短杆菌和枯草芽孢杆菌。 碱不通过结晶或色谱法纯化。
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公开(公告)号：US20100196536A1
公开(公告)日：2010-08-05
申请号：US12680092
申请日：2008-07-17
申请人： Stefan Palzer , David Nikolic , Pieter Berends , Thang Ho Dac , Yvette Fleury Rey , Helge Ulmer
发明人： Stefan Palzer , David Nikolic , Pieter Berends , Thang Ho Dac , Yvette Fleury Rey , Helge Ulmer
CPC分类号： C12P19/32 , A23L27/2028 , A23L27/21 , A23L27/24 , C12P13/14
摘要： The invention concerns a cultured savoury base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.
摘要翻译： 本发明涉及具有增加的鲜味功能的培养的咸味基质，其包含：在由谷氨酸盐，IMP和GMP组成的组中摄取的高达80％的天然衍生化合物，天然的食品衍生化合物如有机酸，氨基酸，肽和芳香化合物。
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公开(公告)号：US09506099B2
公开(公告)日：2016-11-29
申请号：US12680092
申请日：2008-07-17
申请人： Stefan Palzer , David Nikolic , Pieter Berends , Thang Ho Dac , Yvette Fleury Rey , Helge Ulmer
发明人： Stefan Palzer , David Nikolic , Pieter Berends , Thang Ho Dac , Yvette Fleury Rey , Helge Ulmer
CPC分类号： C12P19/32 , A23L27/2028 , A23L27/21 , A23L27/24 , C12P13/14
摘要： The invention concerns a cultured savory base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.
摘要翻译： 本发明涉及具有增加的鲜味功能的培养的咸味基质，其包含：在由谷氨酸盐，IMP和GMP组成的组中摄取的高达80％的天然衍生化合物，天然的食品衍生化合物如有机酸，氨基酸，肽和芳香化合物。
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