公开(公告)号：US11096408B2

公开(公告)日：2021-08-24

申请号：US14240834

申请日：2012-08-21

申请人： Yoshie Yasumatsu ,  Hiroko Kodera ,  Kenichi Ason

发明人： Yoshie Yasumatsu ,  Hiroko Kodera ,  Kenichi Ason

IPC分类号： A23L5/00 ,  A23L33/125 ,  A23L31/15 ,  A23L2/56 ,  A23G1/48 ,  A23G1/42 ,  A23L27/60 ,  A23L27/24 ,  A23L23/00 ,  A23L33/145 ,  A23L27/00 ,  A23L7/00 ,  A23L9/00

摘要： The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.

公开(公告)号：US20140234526A1

公开(公告)日：2014-08-21

申请号：US14240834

申请日：2012-08-21

申请人： Yoshie Yasumatsu ,  Hiroko Kodera ,  Kenichi Ason

发明人： Yoshie Yasumatsu ,  Hiroko Kodera ,  Kenichi Ason

IPC分类号： A23L1/221 ,  A23L1/28

CPC分类号： A23L5/00 ,  A23G1/423 ,  A23G1/48 ,  A23L2/56 ,  A23L7/00 ,  A23L9/00 ,  A23L23/00 ,  A23L27/24 ,  A23L27/60 ,  A23L27/88 ,  A23L31/15 ,  A23L33/125 ,  A23L33/145

摘要： The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.

摘要翻译： 本发明涉及增加普通加工食品和饮料的味道，而不会增加异味并且不增加卡路里或钠含量。 在这种情况下，添加到普通加工食品和饮料中的物质优选是普通食品，并且优选具有高度的安全性。 肽含量为5重量％以上，RNA含量为5重量％以上，游离氨基酸含量为4重量％以下，更优选为15重量％以上的膳食纤维含量的酵母提取物 以适当的量添加到常见的加工食品和饮料中。