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1.发明申请DRIED-FISHES EXTRACT HAVING EXCELLENT FLAVOR AND PRODUCTION METHOD THEREFOR 审中-公开具有优良香味的干鱼提取物及其生产方法公开(公告)号：US20170027203A1
公开(公告)日：2017-02-02
申请号：US15304168
申请日：2015-04-14
Applicant: TAKASAGO INTERNATIONAL CORPORATION
Inventor： Yukio WASHIZU , Eiji EMOTO , Tadahiro HIRAMOTO
CPC classification number: A23L17/20 , A23B4/044 , A23L17/00 , A23L27/00 , A23V2002/00
Abstract: The present invention provides a dried-fishes extract having excellent flavor and a production method therefor. In particular, the present invention provides a dried-fishes extract containing at least 150 ppm inosinic acid and at least 150 ppm anserine.
Abstract translation: 本发明提供了具有优良风味的干鱼提取物及其制备方法。 特别地，本发明提供含有至少150ppm肌苷酸和至少150ppm的丝氨酸的干鱼提取物。
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2.发明申请DRIED-FISHES EXTRACT HAVING EXCELLENT FLAVOR, AND METHOD FOR MANUFACTURING SAME 审中-公开具有优良香味的干鱼提取物及其制造方法公开(公告)号：US20170027204A1
公开(公告)日：2017-02-02
申请号：US15303269
申请日：2015-04-14
Applicant: TAKASAGO INTERNATIONAL CORPORATION
Inventor： Yukio WASHIZU , Eiji EMOTO , Tadahiro HIRAMOTO
CPC classification number: A23L27/10 , A23L17/20 , A23V2002/00
Abstract: The present invention provides a dried-fishes extract having excellent flavor, and a method for manufacturing the same. Specifically, the present invention provides a dried-fishes extract comprising at least 3.5 ppm of 4-methylveratrole.
Abstract translation: 本发明提供具有优良风味的干鱼提取物及其制造方法。 具体地说，本发明提供一种包含至少3.5ppm的4-甲基藜芦的干鱼提取物。
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公开(公告)号：US20180242625A1
公开(公告)日：2018-08-30
申请号：US15756332
申请日：2016-08-31
Applicant: TAKASAGO INTERNATIONAL CORPORATION
Inventor： Masaharu KONO , Eiji EMOTO , Tadahiro HIRAMOTO
CPC classification number: A23L27/25 , A23C9/1209 , A23C9/1216 , A23C9/1275 , A23C9/156 , A23C19/061 , A23C19/063 , A23C19/09 , A23L2/56 , A23L3/44 , A23L27/201 , A23L27/24 , A23V2002/00
Abstract: The present invention relates to a method for producing a powdery flavoring agent, including (1) a step of treating a milk-derived material with at least any one of a lactic acid fermentation treatment and an enzymatic reaction treatment to prepare a paste flavoring agent, (2) a step of adding an excipient to the paste flavoring agent obtained in step (1) to prepare a freeze-drying raw material liquid having a fat content in a dried solid content of 40% by mass or less, a solid content based on the excipient occupying the dried solid content of 70% by mass or less, and a water content of 20% by mass or more and less than 50% by mass, and (3) a step of subjecting the freeze-drying raw material liquid obtained in the step (2) to specific treatments to obtain the powdery flavoring agent.
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