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公开(公告)号：US20130280376A1
公开(公告)日：2013-10-24
申请号：US13997578
申请日：2011-12-15
申请人： Helge Ulmer , Beatrice Diono , Swen Rabe
发明人： Helge Ulmer , Beatrice Diono , Swen Rabe
摘要： The invention provides an enzyme preparation obtainable from a Koji fermentation, wherein the Koji fermentation comprises mushrooms fermented with Aspergillus. The invention further relates to an enzyme preparation obtainable from the fermentation of a mixture of mushrooms and cereal with Aspergillus, to a process of producing the enzyme preparation, and to the use of the preparation.
摘要翻译： 本发明提供可从Koji发酵得到的酶制剂，其中Koji发酵包括用曲霉菌发酵的蘑菇。 本发明还涉及可从蘑菇和谷类与曲霉混合物发酵得到的酶制剂，以及制备该酶制剂的方法和该制剂的用途。
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公开(公告)号：US20130260000A1
公开(公告)日：2013-10-03
申请号：US13994014
申请日：2011-12-12
申请人： Rebecca Lian Hwee Peng , Lan Qin , Helge Ulmer
发明人： Rebecca Lian Hwee Peng , Lan Qin , Helge Ulmer
IPC分类号： A23L1/226
CPC分类号： A23L27/201 , A23L23/00 , A23L23/10 , A23L27/215
摘要： A concentrated flavour base product, prepared by carrying out a thermal reaction between a tonality delivering ingredient and at least one thermal reaction precursor, and a method for preparing a culinary flavouring product from ingredients including a tonality delivering ingredient and other ingredients, comprising reacting the tonality delivering ingredient with at least one thermal reaction precursor to obtain an intermediate product and processing the intermediate product with the other ingredients to obtain the final culinary flavouring product.
摘要翻译： 通过在调色剂递送成分和至少一种热反应前体之间进行热反应制备的浓缩香料基产品和由包含调味剂递送成分和其它成分的成分制备烹饪调味产品的方法包括使色调反应 用至少一种热反应前体输送成分以获得中间产物，并用其它成分处理中间产物以获得最终的烹饪调味产品。
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3.发明授权公开(公告)号：US08828454B2
公开(公告)日：2014-09-09
申请号：US13202017
申请日：2009-02-18
申请人： Beatrice Diono , Helge Ulmer , Swen Rabe
发明人： Beatrice Diono , Helge Ulmer , Swen Rabe
CPC分类号： A23L27/24 , A23L27/201 , A23L27/215 , A23V2002/00
摘要： The present invention concerns a base characterized in that it is prepared by the following steps: (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a).
摘要翻译： 本发明涉及一种碱，其特征在于其通过以下步骤制备：（a）富含前体的原料的部分生物水解，和（b）从（a）得到的产物的热反应步骤。 所述碱可以用另外的步骤制备，其是步骤（a）的所得产物的随后或同时发酵。
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公开(公告)号：US20130295249A1
公开(公告)日：2013-11-07
申请号：US13822086
申请日：2011-09-08
申请人： Rebecca Hwee Peng Lian , Dong Shen , Helge Ulmer , Chang Liu
发明人： Rebecca Hwee Peng Lian , Dong Shen , Helge Ulmer , Chang Liu
CPC分类号： A23L2/08 , A23B7/026 , A23L2/38 , A23L13/10 , A23L13/30 , A23L13/428 , A23L13/52 , A23L13/67 , A23L23/00 , A23L23/10 , A23L27/10 , A23L27/14 , A23P10/20 , A23P10/25
摘要： A granulated food product comprising plant material from one or more aromatic plants, a meaty base and an osmotic agent, and a method for preparing a granulated food product comprising milling plant material from one or more aromatic plants together with a meaty base, mixing the milled material with an osmotic agent to form a viscous mixture, granulating the viscous mixture, and drying the granules.
摘要翻译： 一种包含来自一种或多种芳族植物，肉质基质和渗透剂的植物材料的颗粒状食品，以及制备颗粒状食品的方法，包括将一种或多种芳香植物与肉质基料一起研磨植物材料，将经研磨的 材料与渗透剂形成粘性混合物，造粒粘稠混合物，并干燥颗粒。
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公开(公告)号：US20130251847A1
公开(公告)日：2013-09-26
申请号：US13990255
申请日：2011-11-28
申请人： Helge Ulmer , Rebecca Lian Hwee Peng , Lan Qin , Jingsen Li
发明人： Helge Ulmer , Rebecca Lian Hwee Peng , Lan Qin , Jingsen Li
IPC分类号： A23L1/22
摘要： A method for preparing a food seasoning product comprising a solid state fermentation step, an hydrolysis step and a thermal reaction step, wherein the solid state fermentation step, hydrolysis step and thermal reaction step are carried out in the same reaction vessel.
摘要翻译： 一种制备食品调味品的方法，包括固相发酵步骤，水解步骤和热反应步骤，其中固相发酵步骤，水解步骤和热反应步骤在相同的反应容器中进行。
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6.发明申请公开(公告)号：US20120039930A1
公开(公告)日：2012-02-16
申请号：US13202017
申请日：2009-02-18
申请人： Beatrice Diono , Helge Ulmer , Swen Rabe
发明人： Beatrice Diono , Helge Ulmer , Swen Rabe
CPC分类号： A23L27/24 , A23L27/201 , A23L27/215 , A23V2002/00
摘要： The present invention concerns a base characterized in that it is prepared by the following steps : (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a).
摘要翻译： 本发明涉及一种碱，其特征在于其通过以下步骤制备：（a）富含前体的原料的部分生物水解，和（b）从（a）得到的产物的热反应步骤。 所述碱可以用另外的步骤制备，其是步骤（a）的所得产物的随后或同时发酵。
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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：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：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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