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公开(公告)号：US09017747B2
公开(公告)日：2015-04-28
申请号：US13638696
申请日：2011-03-30
申请人： Satoru Nakamura
发明人： Satoru Nakamura
CPC分类号： A23L1/228 , A23L27/22 , A23L27/50 , A23L29/015
摘要： Provided are a seasoning that contains deep and rich flavor of ingredients mainly composed of a large amount of glutamic acid, and a method for producing the seasoning. The glutamic acid content in a glutamic acid containing seasoning liquid thus produced is not lowered even after long-term storage thereof. Herein, a protein raw material such as wheat gluten, defatted soybeans, and an extracted residue of dried and fermented fish shavings is enzymatically decomposed by the liquid koji. In that step, a zinc containing compound or zinc yeast is added to the mixture of the raw materials such that the zinc concentration is set in the range from 5 ppm or more to 700 ppm or less as a conversion amount of pure zinc. This procedure facilitates the enzymatic decomposition to produce an excellently flavored seasoning liquid or powder including a large amount of glutamic acid.
摘要翻译： 提供了一种调味料，其中含有主要由大量谷氨酸组成的深层次丰富的成分和调味料的生产方法。 如此生产的含谷氨酸的调味液中的谷氨酸含量即使长期保存也不降低。 这里，蛋白质原料如小麦面筋，脱脂大豆，以及干燥和发酵的刨花的提取残留物被液体曲线酶分解。 在该步骤中，将锌含量的化合物或锌酵母加入到原料的混合物中，使得锌浓度设定为5ppm以上至700ppm以下，作为纯锌的转化率。 该方法有助于酶促分解以产生优良的调味液或包含大量谷氨酸的粉末。
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2.发明申请公开(公告)号：US20150086692A1
公开(公告)日：2015-03-26
申请号：US14557236
申请日：2014-12-01
申请人： DAESANG CORPORATION
发明人： Young-Duk KIM , Ki Kueon KANG , Min Ho HAN , Dong Cheol PARK , Jang-Ryul OH , Bok Jun PARK
CPC分类号： A23L1/228 , A23L27/21 , A23L27/22 , A23L27/86 , A23V2002/00
摘要： The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid•L-lysine crystals in a very convenient and cost-effective manner.
摘要翻译： 本发明涉及包含L-谷氨酸和L-赖氨酸的复合氨基酸调味组合物; 其中所述组合物为无定形形式，并且在水溶液中表现出pH 6.5-8.0。 此外，本发明涉及复合氨基酸调味组合物的制备方法。 本发明提供了通过使用L-谷氨酸和L-赖氨酸具有优异的盐味和鲜味的感官特性的氨基酸调味组合物。 与传统技术相比，本发明能够阻止源自氨基酸成分的苦味和令人反感的气味，提供不含钠成分的健康的调味组合物。 本发明的调味组合物可以以非常方便和成本有效的方式制备，不形成L-谷氨酸·L-赖氨酸晶体。
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3.发明授权公开(公告)号：US09220289B2
公开(公告)日：2015-12-29
申请号：US14557236
申请日：2014-12-01
申请人： DAESANG CORPORATION
发明人： Young-Duk Kim , Ki Kueon Kang , Min Ho Han , Dong Cheol Park , Jang-Ryul Oh , Bok Jun Park
CPC分类号： A23L1/228 , A23L27/21 , A23L27/22 , A23L27/86 , A23V2002/00
摘要： The present invention relates to a complex amino acid seasoning composition, comprising L-glutamic acid and L-lysine; wherein the composition is in the amorphous form and exhibits pH 6.5-8.0 in an aqueous solution. In addition, the present invention relates to a preparation method of the complex amino acid seasoning composition. The present invention provides amino acid seasoning compositions with excellent sensory properties in terms of saltiness and umami by use of L-glutamic acid and L-lysine. In contrast to conventional technologies, the present invention enables to block bitterness and offensive odor originated from amino acid ingredients, providing health-friendly seasoning compositions with no sodium ingredient. The seasoning composition of the present invention can be prepared with no formation of L-glutamic acid•L-lysine crystals in a very convenient and cost-effective manner.
摘要翻译： 本发明涉及包含L-谷氨酸和L-赖氨酸的复合氨基酸调味组合物; 其中所述组合物为无定形形式，并且在水溶液中表现出pH 6.5-8.0。 此外，本发明涉及复合氨基酸调味组合物的制备方法。 本发明提供了通过使用L-谷氨酸和L-赖氨酸具有优异的盐味和鲜味的感官特性的氨基酸调味组合物。 与传统技术相比，本发明能够阻止源自氨基酸成分的苦味和令人反感的气味，提供不含钠成分的健康的调味组合物。 本发明的调味组合物可以以非常方便和成本有效的方式制备，不形成L-谷氨酸·L-赖氨酸晶体。
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公开(公告)号：US20130022709A1
公开(公告)日：2013-01-24
申请号：US13638696
申请日：2011-03-30
申请人： Satoru Nakamura
发明人： Satoru Nakamura
CPC分类号： A23L1/228 , A23L27/22 , A23L27/50 , A23L29/015
摘要： Provided are a seasoning that contains deep and rich flavor of ingredients mainly composed of a large amount of glutamic acid, and a method for producing the seasoning. The glutamic acid content in a glutamic acid containing seasoning liquid thus produced is not lowered even after long-term storage thereof. Herein, a protein raw material such as wheat gluten, defatted soybeans, and an extracted residue of dried and fermented fish shavings is enzymatically decomposed by the liquid koji. In that step, a zinc containing compound or zinc yeast is added to the mixture of the raw materials such that the zinc concentration is set in the range from 5 ppm or more to 700 ppm or less as a conversion amount of pure zinc. This procedure facilitates the enzymatic decomposition to produce an excellently flavored seasoning liquid or powder including a large amount of glutamic acid.
摘要翻译： 提供了一种调味料，其中含有主要由大量谷氨酸组成的深层次丰富的成分和调味料的生产方法。 如此生产的含谷氨酸的调味液中的谷氨酸含量即使长期保存也不降低。 这里，蛋白质原料如小麦面筋，脱脂大豆，以及干燥和发酵的刨花的提取残留物被液体曲线酶分解。 在该步骤中，将锌含量的化合物或锌酵母加入到原料的混合物中，使得锌浓度设定为5ppm以上至700ppm以下，作为纯锌的转化率。 该方法有助于酶促分解以产生优良的调味液或包含大量谷氨酸的粉末。
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