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    Methods for the production and use of mycelial liquid tissue culture
    4.
    发明授权
    Methods for the production and use of mycelial liquid tissue culture 有权
    生产和使用菌丝体液体组织培养的方法

    公开(公告)号：US09572363B2

    公开(公告)日：2017-02-21

    申请号：US14836830

    申请日：2015-08-26

    申请人： Mycotechnology, Inc.

    发明人： James Patrick Langan ,  Brooks John Kelly ,  Huntington Davis

    IPC分类号： A23L1/28 ,  A23L1/22 ,  A23L1/236 ,  A23L1/23

    CPC分类号： A23L27/33 ,  A23K10/12 ,  A23K10/16 ,  A23K10/30 ,  A23K20/163 ,  A23L5/00 ,  A23L27/24 ,  A23L27/86 ,  A23L27/88 ,  A23L29/30 ,  A23L31/00 ,  A23V2002/00 ,  A23V2200/16

    摘要： The present invention includes a method for enhancing the taste of a food product, which includes the steps of culturing a submerged mycelial liquid tissue culture in a media, collecting the supernatant fluid of the submerged mycelial liquid tissue culture, and adding the collected supernatant fluid to a food product in an amount sufficient to enhance the food product's taste. In one embodiment, the mycelial liquid tissue culture comprises C. sinensis, and the culture step is carried out for between about one and sixty days. The food products include stevia plant parts, steviol glycoside, aspartame, acesulfame-K, sucralose, carbohydrates, monk fruit, cacao, cacao liquor, tea, ginseng, pea protein, sugar alcohol, coffee, cranberry, grapefruit, pomegranate, coconut, wine, beer, liquor and spirits. The present invention also includes products made by the disclosed methods.

    摘要翻译： 本发明包括增加食品味道的方法，其包括在培养基中培养浸没式菌丝体液体组织培养物的步骤，收集浸没的菌丝体液体组织培养物的上清液，并将收集的上清液加入 一种足以提高食品味道的食品。 在一个实施方案中，所述菌丝体液体组织培养物包含C.sinensis，并且培养步骤进行约一至六十天。 食品包括甜叶菊植物部分，甜菊糖苷，阿斯巴甜，乙酰磺胺酸钾，三氯蔗糖，碳水化合物，和尚，可可，可可酒，茶，人参，豌豆蛋白，糖醇，咖啡，蔓越莓，葡萄柚，石榴，椰子，葡萄酒 ，啤酒，酒和烈酒。 本发明还包括通过所公开的方法制成的产品。

    Aroma components for improving egg flavor, and egg flavor enhancers
    5.
    发明授权
    Aroma components for improving egg flavor, and egg flavor enhancers 有权
    用于改善鸡蛋风味的香气成分和鸡蛋香味增强剂

    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）。

    METHODS FOR THE PRODUCTION AND USE OF MYCELIAL LIQUID TISSUE CULTURE
    6.
    发明申请
    METHODS FOR THE PRODUCTION AND USE OF MYCELIAL LIQUID TISSUE CULTURE 有权
    生产和使用液体组织培养的方法

    公开(公告)号：US20160249660A1

    公开(公告)日：2016-09-01

    申请号：US15144164

    申请日：2016-05-02

    申请人： Mycotechnology, Inc.

    发明人： James Patrick LANGAN ,  Brooks John KELLY ,  Huntington DAVIS ,  Bhupendra Kumar SONI

    IPC分类号： A23L1/305

    CPC分类号： A23L3/14 ,  A23J3/14 ,  A23L27/24 ,  A23L27/32 ,  A23L27/33 ,  A23L27/86 ,  A23L27/88 ,  A23L31/00 ,  A23V2002/00 ,  A23V2200/16

    摘要： The present invention includes a method for enhancing the taste of a food product, which includes the steps of culturing a submerged mycelial liquid tissue culture in a media, collecting the supernatant fluid of the submerged mycelial liquid tissue culture, and adding the collected supernatant fluid to a food product in an amount sufficient to enhance the food product's taste. In one embodiment, the mycelial liquid tissue culture comprises C. sinensis, and the culture step is carried out for between about one and sixty days. The food products include quinoa, amaranth, whole wheat, stevia plant parts, steviol glycoside, aspartame, acesulfame-K, sucralose, carbohydrates, salt substitutes such as potassium chloride, monk fruit, cacao, cacao liquor, tea, ginseng, pea protein, sugar alcohol, coffee, cranberry, grapefruit, pomegranate, coconut, wine, beer, liquor and spirits. The present invention also includes products made by the disclosed methods.

    摘要翻译： 本发明包括增加食品味道的方法，其包括在培养基中培养浸没式菌丝体液体组织培养物的步骤，收集浸没的菌丝体液体组织培养物的上清液，并将收集的上清液加入 一种足以提高食品味道的食品。 在一个实施方案中，所述菌丝体液体组织培养物包含C.sinensis，并且培养步骤进行约一至六十天。 食品包括藜麦，苋菜，全麦，甜叶菊植物部分，甜菊糖苷，阿斯巴甜，乙酰磺胺酸钾，三氯半乳蔗糖，碳水化合物，盐替代品如氯化钾，和尚，可可，可可酒，茶，人参，豌豆蛋白， 糖酒精，咖啡，蔓越莓，葡萄柚，石榴，椰子，葡萄酒，啤酒，酒和烈酒。 本发明还包括通过所公开的方法制成的产品。

    Flavor containing L-glutamic acid and method thereof
    7.
    发明授权
    Flavor containing L-glutamic acid and method thereof 有权
    含L-谷氨酸的香精及其制法

    公开(公告)号：US09357795B2

    公开(公告)日：2016-06-07

    申请号：US13673850

    申请日：2012-11-09

    申请人： CJ CHEILJEDANG CORPORATION

    发明人： Jin Man Cho ,  Jeong Hwan Kim ,  Yong Bum Seo ,  Jang Hee Park ,  In Seok Hwang ,  Hyun Suk Eom

    IPC分类号： A23L1/22 ,  A23L1/228 ,  A23L1/23 ,  C12P13/14

    CPC分类号： A23L1/22091 ,  A23L27/22 ,  A23L27/24 ,  C12P13/14

    摘要： Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion of culture to be in the range of 0 to 10 g/L in cultivation of L-glutamic acid producing microorganisms, thereby facilitating drying of the fermentation liquor containing L-glutamic acid. A flavoring produced by the method is also disclosed.

    摘要翻译： 本文公开了一种通过将培养完成后的最终发酵液中残留的氨的含量调节为0〜10g / L的培养中的L至10g / L的范围，来生产含有来自天然食品的L-谷氨酸的调味剂的方法 产生谷氨酸的微生物，从而促进含有L-谷氨酸的发酵液的干燥。 还公开了通过该方法生产的调味剂。

    AN AMINO ACID CONTAINING GLYCOSYLATION COMPOSITION DERIVED FROM RICE, AND A METHOD OF PRODUCING THE SAME
    8.
    发明申请
    AN AMINO ACID CONTAINING GLYCOSYLATION COMPOSITION DERIVED FROM RICE, AND A METHOD OF PRODUCING THE SAME 有权
    含有来自米粒的糖苷化合物的氨基酸及其生产方法

    公开(公告)号：US20160106129A1

    公开(公告)日：2016-04-21

    申请号：US14894247

    申请日：2014-07-07

    申请人： TAKAI FOODS LTD.

    发明人： Masazumi KUMAZAWA ,  Yoichiro TAKAI

    IPC分类号： A23F3/16

    CPC分类号： A23L27/50 ,  A23L7/00 ,  A23L7/107 ,  A23L27/00 ,  A23L27/21 ,  A23L27/24 ,  A23V2002/00

    摘要： The purpose of the present invention is to continuously and inexpensively provide an amino acid containing glycosylation composition from rice. The method for producing an amino acid containing glycosylation composition derived from rice according to the present invention is characterized by comprising:a step for compressing and kneading rice powder or rice grains within a cylinder by using an extruder to break an α-1,4 bond in starch, and,a step for breaking the α-1,4 bond in starch and/or an α-1,6 bond in starch by adding an enzyme into the cylinder. Furthermore, in a preferable embodiment of the method for producing an amino acid containing glycosylation composition derived from rice according to the present invention, a step for adding water to the rice powder (or rice grains) is further carried out as preparation.

    摘要翻译： 本发明的目的是连续地和廉价地从水稻中提供含有氨基酸的糖基化组合物。 本发明的含有源自米的含氨基酸的糖基化组合物的制造方法的特征在于，包括：通过使用挤出机将米粉或米粒压缩并捏合在圆筒内以破坏α-1,4键的步骤 在淀粉中，通过向圆筒中加入酶，在淀粉中破坏淀粉中的α-1,4键和/或淀粉中的α-1,6键的步骤。 此外，在根据本发明的由米制成的含氨基酸的糖基化组合物的制造方法的优选实施方案中，进一步进行向米粉（或稻谷）中加水的步骤。

    Method for Preparing Natural Kokumi Flavor
    9.
    发明申请
    Method for Preparing Natural Kokumi Flavor 审中-公开
    制备天然Kokumi风味的方法

    公开(公告)号：US20150296848A1

    公开(公告)日：2015-10-22

    申请号：US14435053

    申请日：2014-02-25

    申请人： CJ CHEILJEDANG CORPORATION

    发明人： Sung Hun LEE ,  So Youn EOM ,  Jae Seung PARK ,  Eun Seon OH ,  Kwang Hee LEE ,  Suk Min JANG ,  Dae Ik KANG ,  Won Dae CHUNG

    IPC分类号： A23L1/23 ,  A23L1/00 ,  A23L1/228 ,  A23L1/015

    CPC分类号： A23L11/05 ,  A23J3/14 ,  A23L23/00 ,  A23L27/22 ,  A23L27/23 ,  A23L27/24 ,  A23L27/88 ,  A23V2002/00

    摘要： The present invention relates to a method for preparing a natural kokumi flavor, and more particularly to a method of preparing a natural kokumi flavor using an inosine-5′-monophosphate (IMP) fermented broth or a glutamic acid fermented broth prepared by a two-step fermentation process comprising a first fermentation step for fungal fermentation and a second fermentation step for bacterial fermentation, a natural kokumi flavor prepared by the method, and a food composition comprising the natural kokumi flavor. The natural kokumi flavors prepared according to the method of the present invention are prepared using natural raw materials, and thus are harmless and safe for use in the human body, and may be added to food to produce thick and dense tastes and improve the flavor of the food.

    摘要翻译： 本发明涉及一种天然淡菜风味的制备方法，更具体地说，涉及一种使用肌苷-5'-单磷酸（IMP）发酵肉汤或谷氨酸发酵肉汤制备天然口味的方法， 步骤发酵方法，其包括用于真菌发酵的第一发酵步骤和用于细菌发酵的第二发酵步骤，通过该方法制备的天然口味，以及包含天然口味的食物组合物。 根据本发明的方法制备的天然口香味是使用天然原料制备的，因此对人体使用是无害且安全的，并且可以添加到食物中以产生浓稠而致密的味道并改善味道 食物。