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1. 发明授权

US5789003A Method for preparing a flavoring base 失效
标题翻译：调味基料的制备方法
公开(公告)号：US5789003A
公开(公告)日：1998-08-04
申请号：US740401
申请日：1996-10-29
申请人： Jean-Jacques Desjardins , Philippe Duby , Pierre Dupart , Robert Dustan Wood , Ulrich Zurcher
发明人： Jean-Jacques Desjardins , Philippe Duby , Pierre Dupart , Robert Dustan Wood , Ulrich Zurcher
IPC分类号： A23G3/00 , A21D2/36 , A23G3/34 , A23L1/00 , A23L1/10 , A23L1/105 , A23L1/164 , A23L1/18 , A23L1/187 , A23L1/22 , A23L1/23 , A23L1/39
CPC分类号： A23L27/24 , A23L7/107 , A23L7/17 , A23L9/12
摘要： Method of preparing an flavoring base, in which a mixture is prepared combining at least water and a starchy starting material, the mixture is liquefied with at least one carbohydrase and it is treated enzymatically with a lipase or a lipoxygenase, and use of the the dried or liquid flavoring base for the manufacture of a food product.
摘要翻译：制备调味基料的方法，其中制备混合物至少组合水和淀粉质起始物质，混合物与至少一种碳水化合物液化，并用脂肪酶或脂氧合酶进行酶处理，并使用干燥或用于制造食品的液体调味基料。

2. 发明授权

US08263146B2 Consumable product containing probiotics 有权
标题翻译：含有益生菌的消耗品
公开(公告)号：US08263146B2
公开(公告)日：2012-09-11
申请号：US10468645
申请日：2002-02-12
申请人： Annmarie Bengtsson-Riveros , Johannes De Reu , Robert Dustan Wood , John Darbyshire , Hermann Knauf , Christoph Cavadini
发明人： Annmarie Bengtsson-Riveros , Johannes De Reu , Robert Dustan Wood , John Darbyshire , Hermann Knauf , Christoph Cavadini
IPC分类号： A23L1/00
CPC分类号： A23L7/104 , A23L29/065
摘要： The present invention relates to any kinds of consumable products enriched with probiotics and a method for obtaining them. After production of probiotic biomass, the probiotics are applied to the product. Also metabolites obtained from a fermentation product may be directly applied to a consumable product.
摘要翻译：本发明涉及富含益生菌的任何种类的消费品及其获得方法。生产益生菌后，将益生菌用于产品。还可以将从发酵产物获得的代谢物直接施用于消耗品。

3. 发明授权

US06020009A Production of an aromatizing agent 失效
标题翻译：生产芳香剂
公开(公告)号：US06020009A
公开(公告)日：2000-02-01
申请号：US882536
申请日：1997-06-25
申请人： Robert Dustan Wood , Hugh Hose , Beat Denis Zurbriggen
发明人： Robert Dustan Wood , Hugh Hose , Beat Denis Zurbriggen
IPC分类号： A23L27/20 , A23L13/00 , A23L13/40 , A23L27/24 , A23L27/26 , A23B7/10
CPC分类号： A23L27/26 , A23L27/24
摘要： Process for the production of a meat flavor, in which a mixture of a plant source of proteins and of a plant source of carbohydrates is prepared having at least initially 45% by weight of dry matter, the mixture is inoculated with one or more microbial species traditionally used in the preparation of fermented cooked meat products, and is then incubated for a time period and at a temperature sufficient to produce a meat flavor. The meat flavor may be extracted with oil, a gas, or a fluorocarbon-based solvent. The mixture may be a koji. Flavor compositions are thus produced. In particular, a salami flavor is obtained by incubation with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus or Staphylococcus carnosus.
摘要翻译：生产肉香味的方法，其中制备植物来源的蛋白质和植物来源的碳水化合物的混合物，其具有至少最初为45重量％的干物质，所述混合物用一种或多种微生物种类传统上用于制备发酵熟肉制品，然后在足以产生肉香味的温度下温育一段时间。肉香味可以用油，气体或氟碳类溶剂萃取。混合物可能是曲调。因此生产风味组合物。特别地，通过与戊糖片球菌（Stecycoccus pentosaceus）和葡萄球菌（Staphylococcus xylosus）或葡萄球菌（Staphylococcus carnosus）的混合物孵育来获得萨拉米香味。

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