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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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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：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：US07297355B2
公开(公告)日：2007-11-20
申请号：US10733574
申请日：2003-12-12
IPC分类号： A23L1/23
摘要： A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of bakery products such as bread an the like. These process includes the bioconversion of at least two amino compounds and at least one reducing sugar in the presence of a yeast. The invention also provides an aromatizing composition, a dough containing the same and methods for imparting an improved baked type aroma to dough products that are to be baked.
摘要翻译： 一种用于制备适于生物化化合物混合物的芳构化组合物的方法，其能够在加热烘焙产品如面包等之后发展或增强典型的烘烤型香气。 这些方法包括在酵母存在下至少两种氨基化合物和至少一种还原糖的生物转化。 本发明还提供了一种芳构化组合物，含有该组合物的面团以及用于赋予烘烤类型的改良烘烤型香气的方法。
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公开(公告)号：US20100233330A1
公开(公告)日：2010-09-16
申请号：US12602969
申请日：2008-06-02
申请人： Yvette Fleury Rey
发明人： Yvette Fleury Rey
CPC分类号： A21D13/008 , A21D2/181 , A21D2/245 , A21D10/00 , A21D10/04 , A21D13/45 , A23L27/2024 , A23L27/2052 , A23L27/2054 , A23L27/215
摘要： The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted flavour precursors which react on heating to generate the flavours.
摘要翻译： 本发明涉及具有改善的风味和改善的质地的烘烤食品。 还涉及用于在焙烤食品中产生这些改进的风味和质地的组合物，该组合物包含在加热下反应以产生香料的未预反应的香料前体。
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公开(公告)号：US08840946B2
公开(公告)日：2014-09-23
申请号：US12602969
申请日：2008-06-02
申请人： Yvette Fleury Rey
发明人： Yvette Fleury Rey
CPC分类号： A21D13/008 , A21D2/181 , A21D2/245 , A21D10/00 , A21D10/04 , A21D13/45 , A23L27/2024 , A23L27/2052 , A23L27/2054 , A23L27/215
摘要： The present invention relates to a baked foodstuff with an improved flavor and an improved texture. Also to compositions for generating these improved flavors and textures in baked foodstuffs which compositions comprise non pre-reacted flavor precursors which react on heating to generate the flavors.
摘要翻译： 本发明涉及具有改善的风味和改善的质地的烘烤食品。 还涉及用于在焙烤食品中产生这些改进的风味和质地的组合物，该组合物包含在加热下反应以产生香料的未预反应的香料前体。
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