公开(公告)号：US10827771B2

公开(公告)日：2020-11-10

申请号：US15569976

申请日：2016-04-27

申请人： TABLEMARK CO., LTD.

发明人： Atsushi Kondo ,  Junko Tanizawa

IPC分类号： A23L23/10 ,  A23L27/10 ,  A23L27/22 ,  A23L31/15 ,  C12P7/56 ,  A23L27/20 ,  C12P1/02 ,  A23L33/10 ,  C12P7/46 ,  C12P7/54 ,  A23L33/145 ,  A23L27/24 ,  A23L17/00

摘要： There is provided a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration, and further containing glutamic acid at a high concentration. There is provided such a production method comprising an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; and a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step at 56° C. or higher.

公开(公告)号：US09445616B2

公开(公告)日：2016-09-20

申请号：US13829114

申请日：2013-03-14

申请人： TableMark Co., Ltd.

发明人： Yasuko Takano ,  Junko Tanizawa

IPC分类号： A23L1/22 ,  A23L1/32 ,  A23L1/226 ,  A23L1/23

CPC分类号： A23L27/2022 ,  A23L15/30 ,  A23L27/204 ,  A23L27/2054 ,  A23L27/24 ,  A23L27/88 ,  A23V2002/00 ,  A23V2200/00 ,  A23V2200/15 ,  A23V2250/218

摘要： The present invention provides agent for enhancing egg aroma comprising at least one component(s) as an ingredient selected from the group consisting of: (a) 3-(methylthio)1-propanol, (b) benzaldehyde, (c) 4-heptanol, (d) trimethylpyrazine, (e) methylpyrazine, or (f) 2,5-dimethylpyrazine. The agent of the present invention is used for enhancing egg aroma, especially an egg flavor, of an egg product. The examples of preferred egg products to which the present invention is applied include, but not limited to, a boiled egg itself, various food products using a boiled egg (for example, tartar sauce, prepared bread filling, and so on), various food products containing an egg as a component (for example, mayonnaise, dressing, pasta sauce, Japanese omelette, steamed egg custard, steamed egg hotchpotch, omelette, quiche, rolled omelette, noodles, fried rice, custard cream, pudding, cake, sponge cake, ice cream, egg (custard) tart, bread, crape, and so on).

摘要翻译： 本发明提供用于增强卵香味的试剂，其包含至少一种成分，选自：（a）3-（甲硫基）-1-丙醇，（b）苯甲醛，（c）4-庚醇 ，（d）三甲基吡嗪，（e）甲基吡嗪或（f）2,5-二甲基吡嗪。 本发明的药剂用于增加蛋制品的蛋香，特别是鸡蛋香味。 应用本发明的优选的蛋制品的实例包括但不限于煮鸡蛋本身，使用煮鸡蛋的各种食品（例如，酱油，制备的面包馅等），各种食物 含蛋的产品（例如蛋黄酱，酱油，意大利面酱，日本煎蛋卷，蒸蛋糕，蒸鸡蛋，煎蛋卷，蛋卷，煎蛋卷，面条，炒饭，奶油蛋糕，布丁，蛋糕，海绵蛋糕 ，冰淇淋，鸡蛋（蛋糕）馅饼，面包，cr ape等）。