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    Tea extract preparation
    1.
    发明授权
    Tea extract preparation 失效
    茶提取物制备

    公开(公告)号：US5820901A

    公开(公告)日：1998-10-13

    申请号：US760620

    申请日：1996-12-04

    申请人： Pierre Nicolas ,  Eric Raetz ,  Sylviane Reymond ,  Jean-Luc Sauvageat

    发明人： Pierre Nicolas ,  Eric Raetz ,  Sylviane Reymond ,  Jean-Luc Sauvageat

    IPC分类号： A23F3/16 ,  C12N9/16 ,  C12N11/00 ,  C12N11/08 ,  A23F3/00

    CPC分类号： C12Y301/0102 ,  A23F3/166 ,  C12N11/00 ,  C12N11/08

    摘要： Tannase covalently immobilized by its glycoside part on an insoluble support. Process for the preparation of a tea extract, in which an aqueous extract of tea leaves is prepared, and the extract is treated at a temperature of 20-65.degree. C. with tannases whose glycoside part is covalently immobilized on an insoluble support, in particular in a tank which contains immobilized tannases in suspension, or in a reactor which includes a fixed bed or a fluidized bed of immobilized tannases.

    摘要翻译： 通过其糖苷部分共价固定在不溶性支持物上的鞣酸酶。 制备茶叶提取物的茶提取物的制备方法，提取物在20-65℃的温度下用其糖苷部分共价固定在不溶性载体上的鞣酸酶处理，特别是 在包含悬浮液中的固定化鞣酸酶的罐中，或在包含固定床或固定化鞣酸酶流化床的反应器中。

    Treatment of vegetables
    3.
    发明授权
    Treatment of vegetables 失效
    蔬菜处理

    公开(公告)号：US5922374A

    公开(公告)日：1999-07-13

    申请号：US760622

    申请日：1996-12-04

    申请人： Marc Cedric Daury ,  Tuong Huynh-Ba ,  Eric Raetz

    发明人： Marc Cedric Daury ,  Tuong Huynh-Ba ,  Eric Raetz

    IPC分类号： A23L19/00 ,  A23L2/02 ,  A23L2/04 ,  A23L3/16 ,  A23L3/3463 ,  A23L21/10 ,  A23B7/10

    CPC分类号： A23L2/04 ,  A23L19/09

    摘要： Process for the preparation of a vegetable juice or puree in which at least one fresh vegetable is homogenized in the presence of water, where appropriate under an inert atmosphere, so as to release the flavor precursors and part of the endogenous enzymes, the homogenate is incubated at a temperature of between 0.degree. C. and 70.degree. C. for 5 min to 24 h, it is processed, where appropriate, into juice or puree, and then it is pasteurized. Cooked juice or puree derived from unblanched vegetables, capable of being obtained by the process, having an enhanced raw flavor, and a natural color which is better preserved than that of the same cooked juice or puree derived from blanched vegetables. Use of a juice or puree, or of a dry extract of juice or puree in the preparation of a food product.

    摘要翻译： 用于制备蔬菜汁或pur + E，acu e + EE e的方法，其中至少一种新鲜植物在适当的情况下在水的存在下在惰性气氛下均化，以释放出风味前体和部分 将内源性酶，匀浆在0℃至70℃的温度下孵育5分钟至24小时，在适当情况下将其加工成果汁或pur + E，acu e + EE e和 然后将其进行巴氏杀菌。 煮熟的果汁或pur + E，acu e + EE e衍生自未漂白的蔬菜，能够通过该方法获得，具有增强的原味，以及比同样的熟的果汁或pur + E更好地保存的天然色素 ，acu e + EE e衍生自漂白的蔬菜。 使用果汁或pur + E，acu e + EE e或果汁或pur + E的干提取物，acu e + EE e制备食品。

    Enzymatic treatment of cocoa
    5.
    发明授权
    Enzymatic treatment of cocoa 失效
    可可的酶法处理

    公开(公告)号：US5888562A

    公开(公告)日：1999-03-30

    申请号：US660901

    申请日：1996-06-10

    申请人： Carl Erik Hansen ,  Anthony Klueppel ,  Eric Raetz

    发明人： Carl Erik Hansen ,  Anthony Klueppel ,  Eric Raetz

    IPC分类号： A23G1/30 ,  A23G1/00 ,  A23G1/02 ,  A23G1/42

    CPC分类号： A23G1/423 ,  A23G1/02

    摘要： Process for treating a cocoa nib or liquor, in which a nib or a liquor is prepared from cocoa beans fermented for 1 to 15 days, it is mixed with at least one technical protease in an aqueous medium at pH 3-8, and the mixture is incubated for a time and at a temperature sufficient to obtain at least 10 .mu.mol of hydrophobic amino acids per gram of dry matter and at least 1.4 times more hydrolysis products, compared with those initially present in the cocoa beans. Composition comprising a nib or a liquor from cocoa beans fermented for about 1 to 15 days, and a technical protease and/or a technical invertase. Cocoa obtained by roasting the composition according to the invention.

    摘要翻译： 处理可可巴或液体的方法，其中由可可豆制备1至15天的可可豆制成的液体，在pH 3-8的水性介质中与至少一种工业蛋白酶混合，并将混合物 在足以获得每克干物质至少10微摩尔的疏水氨基酸和至少1.4倍的水解产物的温度下，与最初存在于可可豆中的温度相比较。 包含发酵约1至15天的可可豆的笔尖或液体的组合物和技术性蛋白酶和/或技术性转化酶。 通过焙烧根据本发明的组合物获得的可可。