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16 条记录 (耗时 0.025 秒)

    Protein curuculin and application of the same
    4.
    发明授权
    Protein curuculin and application of the same 失效
    蛋白质curuculin及其应用相同

    公开(公告)号：US5242693A

    公开(公告)日：1993-09-07

    申请号：US655184

    申请日：1991-02-13

    申请人： Yoshie Kurihara ,  Hiroshige Kohno ,  Masaaki Kato ,  Kenji Ikeda ,  Masako Miyake

    发明人： Yoshie Kurihara ,  Hiroshige Kohno ,  Masaaki Kato ,  Kenji Ikeda ,  Masako Miyake

    IPC分类号： A23L27/12 ,  A23L27/30 ,  C07K14/43

    CPC分类号： C07K14/43 ,  A23L27/12 ,  A23L27/31

    摘要： A protein curuculin obtained by extracting from fresh Curculigo latifolia fruits or dried fruits thereof with an aqueous solution of a salt of a concentration of at least 0.01M; a taste-modifier for a sour material comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom; a chewing gum composition comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom; and a mouth-wash composition comprising fresh Curculigo latifolia fruits, dried fruits thereof or curuculin-containing material obtained therefrom are disclosed.

    摘要翻译： 通过用浓度至少为0.01M的盐的水溶液从新鲜的西兰花果实或其干果提取得到的蛋白质可乐可林; 用于酸性物质的味道调节剂，其包含新鲜的西兰花果实，其干果或由其获得的含有可鲁可林的材料; 口香糖组合物，其包含新鲜的西兰花果实，其干果或由其获得的含有可鲁可素的材料; 并且公开了一种漱口剂组合物，其包含新鲜的西兰花果实，其干果或由其获得的含有可鲁可链的材料。

    Method for stabilizing taste-modifier
    6.
    发明授权
    Method for stabilizing taste-modifier 失效
    稳定调味剂的方法

    公开(公告)号：US5256439A

    公开(公告)日：1993-10-26

    申请号：US963916

    申请日：1992-10-20

    申请人： Yoshie Kurihara ,  Hiroshige Kohno ,  Masaaki Kato ,  Kenji Ikeda ,  Masako Miyake

    发明人： Yoshie Kurihara ,  Hiroshige Kohno ,  Masaaki Kato ,  Kenji Ikeda ,  Masako Miyake

    IPC分类号： A23L27/12 ,  A23L27/30 ,  C07K14/43 ,  A23L1/22

    CPC分类号： C07K14/43 ,  A23L27/12 ,  A23L27/31

    摘要： A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.

    摘要翻译： 一种用于稳定味觉改性剂的方法，其包括新鲜的西兰花果实，其干果或由其获得的含有可鲁可林的材料，其包括将所述味觉改性剂加热至50-90℃。 或使所述味道调节剂在110℃至150℃下进行超高温短时巴氏杀菌2秒至2分钟; 被披露。 这些方法中的任何一种使得能够长时间稳定地保存呈粗产物或水溶液形式的味道调节剂。

    Method for stabilizing taste-modifier
    7.
    发明授权
    Method for stabilizing taste-modifier 失效
    稳定调味剂的方法

    公开(公告)号：US5178900A

    公开(公告)日：1993-01-12

    申请号：US598799

    申请日：1990-10-16

    申请人： Yoshie Kurihara ,  Hiroshige Kohno ,  Masaaki Kato ,  Kenji Ikeda ,  Masako Miyake

    发明人： Yoshie Kurihara ,  Hiroshige Kohno ,  Masaaki Kato ,  Kenji Ikeda ,  Masako Miyake

    IPC分类号： A23L27/12 ,  A23L27/30 ,  C07K14/43

    CPC分类号： C07K14/43 ,  A23L27/12 ,  A23L27/31

    摘要： A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50.degree. to 90.degree. C.; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110.degree. to 150.degree. C. for two seconds to two minutes; is disclosed. Curuculin is a coined name for protein extracted from C. latifolia. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.

    摘要翻译： 一种用于稳定味觉改性剂的方法，其包括新鲜的西兰花果实，其干果或由其获得的含有可鲁可林的材料，其包括将所述味觉改性剂加热至50-90℃。 或使所述味道调节剂在110℃至150℃下进行超高温短时巴氏杀菌2秒至2分钟; 被披露。 凝乳酶蛋白是从加利福尼亚州提取的蛋白质的创造名称。 这些方法中的任何一种使得能够长时间稳定地保存呈粗产物或水溶液形式的味道调节剂。

    Partially denatured yolk obtained by heating the yolk and an emulsifier made from said yolk
    10.
    发明授权
    Partially denatured yolk obtained by heating the yolk and an emulsifier made from said yolk 失效
    通过加热蛋黄获得的部分变性蛋黄和由所述蛋黄制成的乳化剂

    公开(公告)号：US5804238A

    公开(公告)日：1998-09-08

    申请号：US771989

    申请日：1996-12-23

    申请人： Mitsuharu Tanaka ,  Kenji Ikeda ,  Fumiko Irie ,  Kazunori Kikuchi ,  Hiroshige Kohno

    发明人： Mitsuharu Tanaka ,  Kenji Ikeda ,  Fumiko Irie ,  Kazunori Kikuchi ,  Hiroshige Kohno

    IPC分类号： A23D7/005 ,  A23L15/00 ,  A23L27/60 ,  A23L1/32 ,  A23L1/24

    CPC分类号： A23D7/0053 ,  A23L15/00 ,  A23L27/60

    摘要： A partially heat denatured yolk prepared by heating a yolk fluid at the temperature from 65.degree. C. to 70.degree. C. and maintaining the said temperature for 5 minutes or more, which can improve the flavour, features and functions of yolk. The said partially heat denatured yolk can be prepared by heating by applying an electric current to the yolk. Further, an emulsion prepared by processing 30-95 weight parts of the partially heat denatured yolk together with 5-70 weight parts of oils and fats to obtain an O/W type emulsion can be used as an emulsifier. The emulsifying ability of said emulsifier can be improved by adding vinegar or acetic acid and/or salt.

    摘要翻译： 通过在65℃至70℃的温度下加热蛋黄液并将所述温度保持5分钟以上而制备的部分热变性蛋黄，其可以改善蛋黄的风味，特征和功能。 所述部分热变性蛋黄可以通过向蛋黄施加电流进行加热来制备。 此外，可以使用通过加工30-95重量份的部分热变性蛋黄与5-70重量份油和脂肪以获得O / W型乳液制备的乳液作为乳化剂。 所述乳化剂的乳化能力可以通过加入醋或乙酸和/或盐来改善。