公开(公告)号：WO2016131122A1

公开(公告)日：2016-08-25

申请号：PCT/CA2015/000105

申请日：2015-02-19

Applicant: SINKOVITS, Andras ,  JOBLING, Peter Gordon

Inventor： SINKOVITS, Andras ,  JOBLING, Peter Gordon

IPC: A23L1/28 ,  A23L1/22 ,  A23L1/237 ,  A23L1/30

CPC classification number: A23L27/88 ,  A23L27/40 ,  A23L31/10

Abstract: A method for at least the partial reduction in salt (NaCI) in a prepared food product is described wherein a flavour enhancer is utilized in combination with a reduced amount of salt. The flavour enhancer comprises a mixed of a natural extract derived from a fungi, and preferably derived from white button mushrooms (Agaricus bisporus), together with a food grade carrier and optionally a property enhancing additive. The flavour enhancer is thus used as a tool for replacement of between 10 and 70% w/w of the salt normally present in a prepared food product.

Abstract translation: 描述了在制备的食品中至少部分还原盐（NaCl）的方法，其中将风味增强剂与减少量的盐组合使用。 风味增强剂包括从真菌衍生的天然提取物，优选衍生自白色按钮蘑菇（双孢蘑菇）和食品级载体以及任选的增强添加剂的混合物。 因此，风味增强剂用作用于替代通常存在于制备的食品中的10至70％w / w的盐的工具。

公开(公告)号：WO2016131121A1

公开(公告)日：2016-08-25

申请号：PCT/CA2015/000103

申请日：2015-02-19

Applicant: SINKOVITS, Andras ,  JOBLING, Peter, Gordon

Inventor： SINKOVITS, Andras ,  JOBLING, Peter, Gordon

IPC: A23L1/28 ,  A23L1/22 ,  A23L1/237

CPC classification number: A23L27/40 ,  A23L27/88 ,  A23L31/10

Abstract: A method for at least the partial reduction in salt (NaCI) applied as a topical flavouring in foods is described wherein a topical flavour enhancer is utilized in combination with a reduced amount of salt. The topical flavour enhancer comprises a mixed of a natural extract derived from a fungi, which has been combined with a metal chloride, wherein said metal is calcium, magnesium or potassium, or mixtures thereof, together with a food grade carrier or additive, for use in topical applications on food products.

Abstract translation: 本发明描述了一种至少部分地减少食品中局部调味剂的盐（NaCl）的方法，其中局部风味增强剂与减少量的盐组合使用。 局部风味增强剂包括与已经与金属氯化物组合的真菌衍生的天然提取物混合，其中所述金属是钙，镁或钾，或其混合物，以及食品级载体或添加剂，供使用 在食品的局部应用中。