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1. 发明授权

US06383532B1 Production of a hydrolysate 有权
标题翻译：生产水解产物
公开(公告)号：US06383532B1
公开(公告)日：2002-05-07
申请号：US09552509
申请日：2000-04-19
申请人： Bee Gim Lim , Tsui Luan Ng , Sven Heyland , Thang Ho Dac
发明人： Bee Gim Lim , Tsui Luan Ng , Sven Heyland , Thang Ho Dac
IPC分类号： A23B710
CPC分类号： A23J3/346 , A23L27/215 , A23L27/50
摘要： The invention relates to a hydrolysate and a process for the production of the hydrolysate. The process includes a fermenting step wherein a Koji substrate of a protein containing material and a carbohydrate that has been injected with a culture of a lactic acid bacteria that is capable of imparting a specific characteristic note to the hydrolysate is fermented to produce a fermented Koji and a hydrolysis step wherein the fermented Koji is hydrolyzed at a temperature of between about 2° C. and 50° C. and a pH of from about 5.6 to 7.0 for a period of from about 1 to 20 days to produce a hydrolysate. The characteristic note of the hydrolysate is stronger than if the inoculation with the lactic acid bacteria occurred after the fermentation stage.
摘要翻译：本发明涉及水解产物和生产水解产物的方法。该方法包括发酵步骤，其中将含有蛋白质的材料的Koji底物和已经注射了能够赋予水解产物特定特征的乳酸菌的培养物的碳水化合物发酵以产生发酵的Koji，水解步骤，其中发酵的Koji在约2℃至50℃的温度和约5.6至7.0的温度下水解约1至20天的时间以产生水解产物。水解产物的特征是比发酵后发生乳酸菌接种强。

2. 发明授权

US5480663A Avoidance of browning of a food product 失效
标题翻译：避免食品的褐变
公开(公告)号：US5480663A
公开(公告)日：1996-01-02
申请号：US963854
申请日：1992-10-20
申请人： Sven Heyland , Violette Roth
发明人： Sven Heyland , Violette Roth
IPC分类号： A23L3/3526 , A23L3/3535 , A23L5/41 , A23L27/21 , A23L27/50 , A23L1/238
CPC分类号： A23L3/3526 , A23L27/215 , A23L27/50 , A23L3/3535 , A23L5/41
摘要： To avoid browning of a food product containing amino acids and a carbohydrate having at least one free carbonyl group, including such as soy sauce, a compound which contains or is capable of developing a thiol group is incorporated into the food product in an amount of from 0.01 to 0.1 parts by weight and then the food product and compound are heat treated at a temperature of 95.degree. C. to 110.degree. C. for from 1 hour to 5 hours.
摘要翻译：为了避免含有氨基酸的食品和含有至少一个游离羰基的碳水化合物（包括例如酱油）的褐变，含有或能够形成硫醇基团的化合物以下列量加入到食品中： 0.01至0.1重量份，然后将食品和化合物在95℃至110℃的温度下热处理1小时至5小时。

3. 发明授权

US5476773A Flavorant composition prepared by fermentation 失效
标题翻译：通过发酵制备的调味剂组合物
公开(公告)号：US5476773A
公开(公告)日：1995-12-19
申请号：US281939
申请日：1994-07-28
申请人： Sven Heyland , Thang Ho Dac , Hugh Hose , Robert D. Wood
发明人： Sven Heyland , Thang Ho Dac , Hugh Hose , Robert D. Wood
IPC分类号： A23L27/00 , A23J1/14 , A23L11/00 , A23L27/20 , A23L27/21 , A23L27/24 , A23L27/26 , B29C47/00 , C08F8/00 , C08F120/00 , C08L67/00 , C08L67/02 , C11B9/02 , C12P21/04 , D01D5/00 , D01F1/00 , D01F6/92 , C12P21/06
CPC分类号： D01F6/92 , A23L11/09 , A23L27/21 , A23L27/24 , C08L67/02 , Y10S435/832 , Y10S435/839
摘要： A flavorant composition is prepared by inoculating and fermenting a protein-rich material, particularly pulse seeds and in particular, cooked pulse seeds, and then, the fermented material is mixed with a reducing sugar and water, the mixture is heated to obtain a reaction product, and the reaction product is dried.
摘要翻译：通过接种和发酵富含蛋白质的材料，特别是脉冲种子，特别是煮熟的脉冲种子，然后将发酵物料与还原糖和水混合来制备食用香料组合物，将混合物加热以获得反应产物，反应产物干燥。

4. 发明授权

US4466986A Process for the production of a flavoring agent 失效
标题翻译：生产调味剂的方法
公开(公告)号：US4466986A
公开(公告)日：1984-08-21
申请号：US435075
申请日：1982-10-18
申请人： Max Guggenbuehler , Sven Heyland
发明人： Max Guggenbuehler , Sven Heyland
IPC分类号： A23L27/00 , A23L27/21 , A23L1/226 , A23L1/231
CPC分类号： A23L27/215 , A23L27/00
摘要： A process in which a liquid or pasty mixture containing at least one source of free amino acids and additives comprising at least one monosaccharide and, where desired, at least one sulphur-containing substance is reacted by heating. The source of free amino acids is subjected in liquid form to fractionation on a column of active carbon, some of the fractions are collected, a mixture of the fractions collected and the additives is prepared, the mixture is reacted by heating, an aromatic fraction is removed from the reaction product and/or fixed and the reaction product is dried in vacuo. The product, which has a flavor resembling in taste meat, fish or mushrooms, may be incorporated in food products such as soups, sauces, condiments and stocks.
摘要翻译：其中含有至少一种游离氨基酸源的液体或糊状混合物和包含至少一种单糖的添加剂，并且在需要时，至少一种含硫物质通过加热反应。游离氨基酸的来源以液体形式在活性炭柱上分馏，收集一些馏分，制备收集的馏分和添加剂的混合物，混合物通过加热反应，芳族馏分为从反应产物中除去和/或固定，并将反应产物真空干燥。具有类似肉味，鱼类或蘑菇味道的产品可以并入食品，例如汤，调味汁，调味品和种子。

5. 发明授权

US06592924B2 Game-type flavoring agent 失效
公开(公告)号：US06592924B2
公开(公告)日：2003-07-15
申请号：US09877907
申请日：2001-06-08
申请人： Imre Blank , Christoph Cerny , Stephanie Devaud , Sven Heyland
发明人： Imre Blank , Christoph Cerny , Stephanie Devaud , Sven Heyland
IPC分类号： A23L122
CPC分类号： A23K50/48 , A23L27/203 , A23L27/204 , A23L27/26
摘要： A flavoring agent for enhancing or imparting game-type flavor in food products, including a combination of an alkylphenol and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof, and methods for preparing such of flavoring compositions and food products.

6. 发明授权

US06316039B1 Process for drying a flavoring agent paste 失效
标题翻译：干燥调味剂糊剂的方法
公开(公告)号：US06316039B1
公开(公告)日：2001-11-13
申请号：US09212623
申请日：1998-12-18
申请人： Sven Heyland
发明人： Sven Heyland
IPC分类号： A23L122
CPC分类号： A23L27/215 , A23L27/14
摘要： A process for drying a flavoring agent paste obtained by thermal reaction of a pasty mixture that contains at least one free amino acid source and at least one reducing sugar, where a starch having a high gelatinization temperature is added to the paste as a flavor carrier before the paste is dried.
摘要翻译：将通过含有至少一种游离氨基酸源和至少一种还原糖的糊状混合物的热反应获得的调味剂糊剂的干燥方法，其中具有高凝胶化温度的淀粉作为调味剂载体加入到糊料中将浆料干燥。

7. 发明授权

US4965085A Preparation of a seasoning 失效
标题翻译：准备调味料
公开(公告)号：US4965085A
公开(公告)日：1990-10-23
申请号：US417889
申请日：1989-10-26
申请人： Sven Heyland , Karl Rolli , David Roschli , Jaak J. Sihver
发明人： Sven Heyland , Karl Rolli , David Roschli , Jaak J. Sihver
IPC分类号： A23L27/21 , A23P30/34
CPC分类号： A23L27/215 , A23P30/34
摘要： To prepare the flavorant by a Maillard reaction, a protein hydrolysate and at least one reducing sugar are mixed with water to form a paste-like mixture which then is kneaded and heated to a plasticize it. The plasticized mixture is propelled through an extrusion unit under a pressure of from 1 bar to 100 bar and heated at a temperature of from 80.degree. C. to 140.degree. C. for a time sufficient to effect the Maillard reaction. The reacted mixture then is extruded into a chamber under a reduced pressure for drying and cooling it for providing the flavorant.

8. 发明授权

US4879130A Process for preparation of a flavoring agent 失效
标题翻译：调味剂的制备方法
公开(公告)号：US4879130A
公开(公告)日：1989-11-07
申请号：US168426
申请日：1988-03-15
申请人： Sven Heyland , Karl Rolli , David Roschli , Jaak J. Sihver
发明人： Sven Heyland , Karl Rolli , David Roschli , Jaak J. Sihver
IPC分类号： A23L27/21 , A23P30/34
CPC分类号： A23L27/215 , A23P30/34
摘要： A flavoring agent is produced by subjecting a source of free amino acids, additives including at least one reducing sugar and water to a process which produces a Maillard reaction. A paste-like mixture is prepared from 70% to 95% by weight of the source of free amino acids, and from 1% to 25% of the additives including at least one reducing sugar and the water, wherein the mixture contains water in a total amount of from 5% to 12% by weight of the mixture. The mixture is then kneaded and heated to plasticize it. The plasticized mixture is propelled through an extrusion unit under pressure and heated for a time to react the mixture. The reacted mixture then is extruded into a chamber under a reduced pressure for drying and cooling the reacted product for providing the flavorant.
摘要翻译：通过使游离氨基酸源（包括至少一种还原糖和水的添加剂）经受美拉德反应的过程来生产调味剂。由70％至95％重量的游离氨基酸源和1％至25％的添加剂（包括至少一种还原糖和水）制备糊状混合物，其中混合物含有总量为混合物重量的5％至12％。然后将混合物捏合并加热以使其增塑。将增塑混合物在压力下通过挤出单元推进并加热一段时间以使混合物反应。然后将反应的混合物在减压下挤出到室中，以干燥和冷却反应产物以提供香料。

9. 发明授权

US4197323A Process for the production of a textured protein-containing edible product 失效
标题翻译：用于生产含纹理蛋白质的可食用产品的方法
公开(公告)号：US4197323A
公开(公告)日：1980-04-08
申请号：US942472
申请日：1978-09-15
申请人： Leon Cerise , Sven Heyland
发明人： Leon Cerise , Sven Heyland
IPC分类号： A23J3/00 , A23J3/16 , A23J3/22
CPC分类号： A23J3/227 , Y10S426/802
摘要： The invention is concerned with a process for the production of a textured protein-containing edible product resembling cooked meat from a fibrous protein material without the use of a binder, in which the proteins are spun, the fibres obtained are subjected to a combined pressing and dehydrating operation in a mould, impregnated with a solution of aroma precursors and sterilized in a container. The process is characterized in that, with the fibres arranged substantially parallel to one another in the mould, the combined pressing and dehydrating operation is carried out by subjecting the fibres to mechanical compression in the axial direction.
摘要翻译：本发明涉及一种在不使用粘合剂的情况下从纤维蛋白质材料生产类似于熟肉的含纹理蛋白质的可食用产品的方法，其中蛋白质被纺丝，所获得的纤维经受组合压制，在模具中脱水操作，用香料前体溶液浸渍并在容器中灭菌。该方法的特征在于，通过在模具中彼此基本平行地布置纤维，通过使纤维在轴向上受到机械压缩来进行组合的压制和脱水操作。

10. 发明授权

US5264239A Preparation of dried flavored meats 失效
标题翻译：干燥风味肉的制备
公开(公告)号：US5264239A
公开(公告)日：1993-11-23
申请号：US056253
申请日：1993-04-30
申请人： Paul-Emile Cornet , Sven Heyland
发明人： Paul-Emile Cornet , Sven Heyland
IPC分类号： A23B4/033 , A23L13/10 , A23L13/40 , A23L13/70 , A23L27/21 , A23L1/314
CPC分类号： A23B4/033 , A23L13/10 , A23L13/428 , A23L13/72 , A23L27/215
摘要： A flavor enhanced dehydrated meat is prepared by first heating a mixture of a reducing sugar and a sulfur-containing substance to partly react the sugar and sulfur-containing substance, and then the partly reacted mixture is added to a cooked meat which then is heated to react the sugar and sulfur-containing substance further and to dry the meat containing the reacted mixture. The reducing sugar and substance may be added to and reacted in a concentrated juice obtained from cooking meat.
摘要翻译：通过首先加热还原糖和含硫物质的混合物以部分地使糖和含硫物质反应来制备增味脱水肉，然后将部分反应的混合物加入到熟肉中，然后将其加热至进一步反应糖和含硫物质并干燥含有反应混合物的肉。可以将还原糖和物质加入到从烹饪肉获得的浓缩汁中并在其中反应。

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