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    METHOD TO IMPROVE TASTE OF FOOD OR BEVERAGE WITH A REDUCED AMOUNT OF TOTAL FAT BY ADDITION OF YEAST EXTRACT AND FOOD OR BEVERAGE THEREOF
    2.
    发明申请
    METHOD TO IMPROVE TASTE OF FOOD OR BEVERAGE WITH A REDUCED AMOUNT OF TOTAL FAT BY ADDITION OF YEAST EXTRACT AND FOOD OR BEVERAGE THEREOF 审中-公开
    通过添加YEAST提取物和食品或饮料来减少总脂肪含量降低食物或饮料的方法

    公开(公告)号：WO2005013723A1

    公开(公告)日：2005-02-17

    申请号：PCT/EP2004/007837

    申请日：2004-07-12

    申请人： DSM IP Assets B.V. ,  KORTES, Jan, Gerrit ,  NOORDAM, Bertus

    发明人： KORTES, Jan, Gerrit ,  NOORDAM, Bertus

    IPC分类号： A23L1/30

    CPC分类号： A23L33/20 ,  A23L27/235 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/218

    摘要： The present invention discloses a method for improving the fat note in the taste and/or in the aroma and/or in the mouthfeel of a food with a reduced amount of fat by addition to the food of a yeast extract comprising free amino acids and at least 8% w/w of 5'-ribonucleotides. Preferably a yeast extract having a ratio of at most 3.5 between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'-GMP and 5'-IMP is used. Preferably, a yeast extract having a ratio of at most 12 between the percentage (w/w) of protein and the percentage (w/w) of the total amount of 5'-GMP and 5'-IMP is used. The invention also discloses a food with a reduced amount of fat with an improved fat note in the taste and/or in the aroma and/or in the mouthfeel.

    摘要翻译： 本发明公开了一种通过添加到包含游离氨基酸的酵母提取物的食物中，并且通过添加到游离氨基酸的酵母提取物来改善具有减少脂肪量的食物的味道和/或香气和/或口感中的脂肪的方法 至少8％w / w的5'-核糖核苷酸。 优选使用游离氨基酸的百分比（w / w）与5'-GMP和5'-IMP的总量的百分比（w / w）之间的比率最多为3.5的酵母提取物。 优选使用在蛋白质的百分比（w / w）与总5'5-GMP和5'-IMP的百分比（w / w）之间至多为12的酵母提取物。 本发明还公开了具有减少脂肪含量的食物，其味道和/或香气和/或口感中具有改善的脂肪。

    SWEETNESS IMPROVING AGENTS AND FOODS WITH THE USE THEREOF
    3.
    发明申请
    SWEETNESS IMPROVING AGENTS AND FOODS WITH THE USE THEREOF 审中-公开
    使用其改善食品和食品的甜味

    公开(公告)号：WO99059432A1

    公开(公告)日：1999-11-25

    申请号：PCT/JP1999/002561

    申请日：1999-05-18

    IPC分类号： A23L1/22 ,  A23L1/221 ,  A23L1/228 ,  A23L1/229 ,  A23L1/236 ,  A23L1/30

    CPC分类号： A23L33/145 ,  A23L27/22 ,  A23L27/235 ,  A23L27/30

    摘要： Sweetness improving agents capable of improving sweetness characteristics, in particular, aftertaste characteristics. More particularly, the sweetness improving agents contain as the active ingredient a yeast extract, in particular, one containing sodium 5'-inosinate and/or sodium 5'-adenylate, sodium 5'-guanylate, sodium 5'-uridylate and sodium 5'-cytidylate, each in an amount of 1 to 15 % based on the weight of the yeast extract, and 1 to 20 % of sodium glutamate.

    摘要翻译： 能改善甜味特性的甜味改善剂，特别是余味特征。 更具体地，甜味改善剂含有作为活性成分的酵母提取物，特别是含有5'-肌苷酸钠和/或5'-腺苷酸钠，5'-鸟苷酸钠，5'-尿苷酸钠和5' - 基于酵母提取物的重量为1〜15％，1〜20％的谷氨酸钠。

    METHOD FOR PREPARING IMP FERMENTED BROTH OR GLUTAMIC ACID FERMENTED BROTH AS RAW MATERIAL FOR PREPARATION OF NATURAL FLAVOR
    5.
    发明申请
    METHOD FOR PREPARING IMP FERMENTED BROTH OR GLUTAMIC ACID FERMENTED BROTH AS RAW MATERIAL FOR PREPARATION OF NATURAL FLAVOR 审中-公开
    用于制备作为天然花粉的原料的发酵的豆或谷氨酸发酵的方法

    公开(公告)号：WO2015020292A1

    公开(公告)日：2015-02-12

    申请号：PCT/KR2014/001491

    申请日：2014-02-25

    申请人： CJ CHEILJEDANG CORPORATION

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

    IPC分类号： A23L1/23 ,  A23L1/221

    CPC分类号： A23L27/88 ,  A23L27/10 ,  A23L27/22 ,  A23L27/23 ,  A23L27/235 ,  A23L27/24 ,  A23V2002/00 ,  C12P13/14 ,  C12P19/32

    摘要： The present invention relates to a method for preparing an inosine-5'-monophosphate (IMP) fermented broth or a glutamic acid fermented broth as a raw material for preparation of a natural flavor, and more particularly to a method of preparing an IMP fermented broth or a glutamic acid fermented broth by a first fungal fermentation step and a second bacterial fermentation step, an IMP fermented broth and glutamic acid fermented broth prepared thereby, a method for preparing a natural flavor, which comprises preparing the IMP fermented broth or glutamic acid fermented broth, a natural flavor prepared thereby, and a food composition comprising the same. The IMP fermented broth and glutamic acid fermented broth may be used as raw materials for preparing natural flavors. In addition, the natural flavors are harmless and safe for use in the human body and may be added to food.

    摘要翻译： 本发明涉及一种制备肌苷-5'-一磷酸（IMP）发酵肉汤或谷氨酸发酵肉汤的方法，作为制备天然风味的原料，更具体地涉及制备IMP发酵液的方法 或通过第一真菌发酵步骤和第二细菌发酵步骤的谷氨酸发酵肉汤，由其制备的IMP发酵肉汤和谷氨酸发酵肉汤，制备天然风味剂的方法，其包括制备发酵的发酵肉汤或谷氨酸 肉汤，由此制备的天然香料和包含其的食品组合物。 IMP发酵肉汤和谷氨酸发酵肉汤可用作制备天然香料的原料。 此外，天然香料对人体使用是无害的和安全的，并且可以添加到食物中。

    METHOD FOR PREPARING NATURAL BEEF FLAVOR
    8.
    发明申请
    METHOD FOR PREPARING NATURAL BEEF FLAVOR 审中-公开
    制备天然贝类风味的方法

    公开(公告)号：WO2015012464A1

    公开(公告)日：2015-01-29

    申请号：PCT/KR2014/001488

    申请日：2014-02-25

    申请人： CJ CHEILJEDANG CORPORATION

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

    IPC分类号： A23L1/221

    CPC分类号： A23L1/231 ,  A23J3/346 ,  A23L23/00 ,  A23L27/235 ,  A23L27/24 ,  A23L27/26 ,  A23V2002/00 ,  C12P13/14 ,  C12P19/32

    摘要： The present invention relates to a method for preparing a natural beef flavor, and more particularly to a method of preparing a natural beef 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 beef flavor prepared by the method, and a food composition comprising the natural beef flavor. The natural beef 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 beef tastes and improve the flavor of the food.

    摘要翻译： 本发明涉及一种天然牛肉风味剂的制备方法，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牛肉风味剂的方法， 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牛肉风味剂和包含天然牛肉风味剂的食品组合物。 根据本发明的方法制备的天然牛肉风味剂是使用天然原料制备的，因此对人体使用是无害的和安全的，并且可以添加到食物中以产生牛肉味道并改善食物的味道 。

    NOVEL NACL SALT SUBSTITUTE, USE THEREOF AND PRODUCTS CONTAINING SAME
    9.
    发明申请
    NOVEL NACL SALT SUBSTITUTE, USE THEREOF AND PRODUCTS CONTAINING SAME 审中-公开
    新的NACL盐替代物，其用途和含有它的产品

    公开(公告)号：WO2009056737A3

    公开(公告)日：2009-08-13

    申请号：PCT/FR2008051912

    申请日：2008-10-23

    申请人： LESAFFRE & CIE ,  LEJEUNE PASCAL ,  SIMONNEAU ALAIN ,  MERCIER MARC

    发明人： LEJEUNE PASCAL ,  SIMONNEAU ALAIN ,  MERCIER MARC

    IPC分类号： A23L27/40 ,  A21D2/34 ,  A23L27/00 ,  A23L27/23 ,  A61K31/7084 ,  A61K36/06 ,  A61P3/12

    CPC分类号： A21D2/245 ,  A21D2/268 ,  A21D10/002 ,  A23L23/00 ,  A23L27/21 ,  A23L27/235 ,  A23L27/40 ,  A23L27/45 ,  A23L27/84 ,  A23L33/145

    摘要： The present invention relates to a novel NaCl salt substitute free of aromatic flour and comprising at least one 5'-nucleotide yeast extract, preferably containing at least 1% of 5'-nucleotides relative to the solids content of the yeast extract, and a mixture of low-sodium potassium and ammonium salts, and to the use thereof as a salting agent. It also relates to the use of 5'-nucleotide yeast extract, preferably containing at least 1% of 5'-nucleotides relative to the solids content of the yeast extract, for the off-flavour masking effects thereof and/or for enhancing the salty taste and/or for reducing the amount of low-sodium potassium and/or ammonium salts.

    摘要翻译： 本发明涉及一种新型的不含芳香粉的NaCl盐替代物，其包含至少一种5'-核苷酸酵母提取物，优选含有相对于酵母提取物的固体含量至少1％的5'-核苷酸，以及一种混合物 低钠钾盐和铵盐，并涉及它们作为盐析剂的用途。 本发明还涉及使用5'-核苷酸酵母提取物，其相对于酵母提取物的固体含量优选含有至少1％的5'-核苷酸，用于其异味掩蔽效应和/或用于增强咸味 味道和/或用于减少低钠钾盐和/或铵盐的量。