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1. 发明申请

US20050119267A1 Diazabicyclo alkane derivatives with nk1 antagonistic activity 有权
标题翻译：具有nk1拮抗活性的二氮杂双环烷烃衍生物
公开(公告)号：US20050119267A1
公开(公告)日：2005-06-02
申请号：US10490364
申请日：2003-04-02
申请人： Dirk Boer , Kein Coolen , Mayke Hesselink , Wouter Bakker , Gijsbert Kuil , Jan Maarseveen , Andrew McCreary , Gustaaf Scharrenburg
发明人： Dirk Boer , Kein Coolen , Mayke Hesselink , Wouter Bakker , Gijsbert Kuil , Jan Maarseveen , Andrew McCreary , Gustaaf Scharrenburg
IPC分类号： A61K31/4985 , A61K31/5377 , A61K31/5386 , A61K31/541 , A61P1/00 , A61P1/08 , A61P7/10 , A61P9/00 , A61P9/10 , A61P9/12 , A61P11/06 , A61P11/08 , A61P11/16 , A61P13/02 , A61P13/10 , A61P17/00 , A61P17/02 , A61P17/04 , A61P17/06 , A61P19/00 , A61P19/02 , A61P25/00 , A61P25/04 , A61P25/06 , A61P25/18 , A61P25/22 , A61P25/24 , A61P25/28 , A61P27/16 , A61P29/00 , A61P37/08 , A61P43/00 , C07D471/04 , C07D487/04 , C07D491/10 , C07D519/00 , A61K31/498
CPC分类号： C07D471/04 , C07D487/04
摘要： The present invention relates to a group of unique diazabicyclo alkane derivatives having interesting neurokinin-NK1 receptor antagonistic activity represented by the general formula (1) wherein: R1 represents phenyl, 2-indolyl, 3-indolyl, 3-indazolyl or benzo[b]thiophen-3-yl, which groups may be substituted with halogen or alkyl (1-3C), R2 and R3 independently represent halogen, H, OCH3, CH3 and CF3, R4, R5 and R6 independently represent H, OH, O-alkyl(1-4C), CH2OH, NH2, dialkyl(1-3C)N, pyrrolidin-1-yl, piperidin-1-yl, morpholin-4-yl or morpholin-4-yl substituted with one or two methyl or methoxymethyl groups, morpholin-4-ylamino, morpholin-4-ylmethyl, imidazol-1-yl, thiomorpholin-4-yl, 1,1-dioxothiomorpholin-4-yl or 3-oxa-8-azabicyclo[3.2.1]oct-8-yl; R4 and R5 together may represent a keto, a 1,3-dioxan-2-yl or a 1,3-dioxolan-2-yl group, X represents either O or S, n has the value of 1, 2 or 3, a is the asymmetrical carbon atom 8a, 9a or 10a when n equals 1, 2 or 3 respectively The invention also relates to a method for the preparation of the novel compounds, and to pharmaceutical compositions containing at least one of these compounds as an active ingredient.
摘要翻译：本发明涉及具有由通式（1）表示的具有感兴趣的神经激肽NK 1受体拮抗作用的独特的二氮杂双环烷烃衍生物组，其中：R 1表示苯基， 2-吲哚基，3-吲哚基，3-吲唑基或苯并[b]噻吩-3-基，该基团可被卤素或烷基（1-3C），R 2和R 2 > 3个独立地表示卤素，H，OCH 3，CH 3和CF 3，R 4， >，R 5和R 6独立地表示H，OH，O-烷基（1-4C），CH 2 OH，NH （1-3C）N，吡咯烷-1-基，哌啶-1-基，吗啉-4-基或被一个或两个甲基或甲氧基甲基取代的吗啉-4-基，吗啉代 - 吡啶-4-基氨基，吗啉-4-基甲基，咪唑-1-基，硫代吗啉-4-基，1,1-二氧代硫代吗啉-4-基或3-氧杂-8-氮杂双环[3.2.1]辛-8-基; R 4和R 5一起可以表示酮基，1,3-二氧杂环戊烷-2-基或1,3-二氧戊环-2-基，X表示 O或S，n的值为1,2或3，当n分别为1,2或3时，a为非对称碳原子8a，9a或10a。本发明还涉及一种制备新化合物的方法以及含有这些化合物中的至少一种作为活性成分的药物组合物。

2. 发明授权

US06376004B1 Soup and sauce concentrates 有权
标题翻译：汤和酱油
公开(公告)号：US06376004B1
公开(公告)日：2002-04-23
申请号：US09349653
申请日：1999-07-08
申请人： Gijsbert Kuil , Johannes Frederik Mulder
发明人： Gijsbert Kuil , Johannes Frederik Mulder
IPC分类号： A23L140
CPC分类号： A23L23/10 , A23L23/00
摘要： Provided are soup or sauce base concentrates which are ambient stable concentrates which yield, upon dilution with an aqueous liquid, a finished sauce, soup or gravy. Ambient stability is helped by a low water activity wherein the soup or sauce base concentrate includes at least on water activity lowering component such that the composition has a water activity of below 0.92 and where salt and starch are present in the soup or sauce base concentrate in a ratio of at least 1:0.5 to at most 1:7.
摘要翻译：提供的是汤或酱基浓缩物，其是环境稳定的浓缩物，其在用水性液体稀释后产生成品酱汁，汤或肉汁。通过低水分活性可以帮助环境稳定性，其中汤或酱油浓缩物至少包含水活性降低成分，使得组合物的水分活度低于0.92，其中盐和淀粉存在于汤或调味料浓缩物中比例为1:0.5至至多1:7。

3. 发明授权

US5738891A High temperature cooking sauce 失效
标题翻译：高温烹饪酱
公开(公告)号：US5738891A
公开(公告)日：1998-04-14
申请号：US604537
申请日：1996-02-21
申请人： Cornelis Frederik Andreae , Philip Edward Dazo , Gijsbert Kuil , Gerardus Anthonius Matthijssen , Johannes Frederik Mulder
发明人： Cornelis Frederik Andreae , Philip Edward Dazo , Gijsbert Kuil , Gerardus Anthonius Matthijssen , Johannes Frederik Mulder
IPC分类号： A23C19/09 , A23C19/16 , A23D7/00 , A23D7/01 , A23J7/00 , A23L23/00 , A23P1/08 , B65D85/72
CPC分类号： A23D7/011 , A23C19/0904 , A23L23/00
摘要： A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt % edible fat; 0.05-10.00 wt % caseinate; and 0.1-10.0 wt % browning agent, which is chosen from a group consisting of carbohydrates, proteins and mixtures thereof; wherein the emulsion has a pH of at least 5.0 and further includes at least 0.5 ppm lysophospholipoprotein as an emulsifier.
摘要翻译：一种无菌，包装的食品乳液，适用于烹饪主食，或加入熟食，烹饪时涂上金黄色的黄色涂层，包括：水; 10-65重量％食用脂肪; 0.05-10.00重量％酪蛋白酸盐; 和0.1-10.0重量％的褐变剂，其选自碳水化合物，蛋白质及其混合物; 其中所述乳液的pH至少为5.0，并且还包含至少0.5ppm的溶血磷脂作为乳化剂。

4. 发明申请

US20070259096A1 Frozen foodstuff 审中-公开
标题翻译：冷冻食品
公开(公告)号：US20070259096A1
公开(公告)日：2007-11-08
申请号：US11417561
申请日：2006-05-03
申请人： Qing Qi , Gijsbert Kuil , Jill Pavlovich
发明人： Qing Qi , Gijsbert Kuil , Jill Pavlovich
IPC分类号： A23D7/00
CPC分类号： A23D7/0053
摘要： Phospholipo-proteins which have been enzyme modified may be used as an emulsifier to improve the emulsion stability of frozen products, e.g., during the freeze thaw and vacuum cool processes. Especially preferred is use of the enzyme phospholipase A to modify egg yolk and to use the modified egg yolk as an emulsifier in frozen products. Creation of a more stable emulsion can be expected to improve the overall appearance of the final product both in the frozen state and after the product has been reheated. Although egg yolk is preferred, examples of other phospholipo-protein containing substances include casein, skim milk, buttermilk, whey, cream, soybean, yeast, whole egg, blood serum and wheat proteins. Egg yolk and/or other sources of phopholipo-protein can be subjected to the action of phospholipase A or other enzyme, and then the modified product incorporated into the products of the invention. Alternatively, it is possible to isolate the phospholipo protein from its source and subject the isolated protein to the action of phospholipase A, after which the modified phopholipo-protein is incorporated into the frozen food products of the invention.
摘要翻译：已经酶修饰的磷脂蛋白可以用作乳化剂，以改善冷冻产品的乳液稳定性，例如在冻融和真空冷却过程中。特别优选使用磷脂酶A来修饰蛋黄，并使用改性蛋黄作为冷冻产品中的乳化剂。可以预期产生更稳定的乳液可以在冷冻状态下和在产品再加热之后改善最终产品的整体外观。虽然蛋黄是优选的，但其它含磷脂蛋白质的物质的实例包括酪蛋白，脱脂乳，酪乳，乳清，奶油，大豆，酵母，全蛋，血清和小麦蛋白。蛋黄和/或其他来源的磷脂蛋白可以进行磷脂酶A或其他酶的作用，然后加入到本发明产品中的改性产品。或者，可以从其来源分离磷脂蛋白并将分离的蛋白质分离到磷脂酶A的作用，之后将修饰的磷脂蛋白掺入本发明的冷冻食品中。

5. 发明申请

US20060093724A1 Frozen food 审中-公开
标题翻译：冷冻食品
公开(公告)号：US20060093724A1
公开(公告)日：2006-05-04
申请号：US10980495
申请日：2004-11-03
申请人： Qing Qi , Gijsbert Kuil , Jill Pavlovich
发明人： Qing Qi , Gijsbert Kuil , Jill Pavlovich
IPC分类号： A23L1/40
CPC分类号： A23J7/00 , A23L23/00
摘要： Phospholipo-proteins which have been enzyme modified may be used as an emulsifier to improve the emulsion stability of frozen products, e.g., during the freeze thaw and vacuum cool processes. Especially preferred is use of the enzyme phospholipase A to modify egg yolk and to use the modified egg yolk as an emulsifier in frozen products. Creation of a more stable emulsion can be expected to improve the overall appearance of the final product both in the frozen state and after the product has been reheated. Although egg yolk is preferred, examples of other phospholipo-protein containing substances include casein, skim milk, buttermilk, whey, cream, soybean, yeast, whole egg, blood serum and wheat proteins.
摘要翻译：已经酶修饰的磷脂蛋白可以用作乳化剂，以改善冷冻产品的乳液稳定性，例如在冻融和真空冷却过程中。特别优选使用磷脂酶A来修饰蛋黄，并使用改性蛋黄作为冷冻产品中的乳化剂。可以预期产生更稳定的乳液可以在冷冻状态下和在产品再加热之后改善最终产品的整体外观。虽然蛋黄是优选的，但其它含磷脂蛋白质的物质的实例包括酪蛋白，脱脂乳，酪乳，乳清，奶油，大豆，酵母，全蛋，血清和小麦蛋白。

6. 发明授权

US06793958B2 Emulsified food composition 失效
标题翻译：乳化食品成分
公开(公告)号：US06793958B2
公开(公告)日：2004-09-21
申请号：US09999044
申请日：2001-10-24
申请人： Gijsbert Kuil , Barbara Margaretha Pelan , Theo Struik
发明人： Gijsbert Kuil , Barbara Margaretha Pelan , Theo Struik
IPC分类号： A23L124
CPC分类号： A23L27/60
摘要： Edible oil-in-water emulsion comprising: 35-70% (wt) edible oil 0.5-10% (wt) egg yolk derived emulsifier 0.3-1.5% (wt) casein 65-25% (wt) water, wherein at least 60% of the oil droplets has a size of 1-5 &mgr;m. Such a composition preferably has a Stevens value of 60-160, when measured using a Stevens Texture Analyser, at 20° C., after 2 weeks storage at 20° C., using a speed of 2 mm/s and a distance 20 mm.
摘要翻译：食用水包油乳液，其包含：35-70％（wt）食用油0.5-10％（wt）蛋黄衍生乳化剂0.3-1.5％（wt）酪蛋白65-25％（wt）水，其中至少 60％的油滴的大小为1-5毫米。当使用史蒂文生纹理分析仪在20℃下，在20℃下储存2周后，使用2mm / s的速度和20mm的距离，这样的组合物优选具有60-160的史蒂文生值。

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