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1. 发明申请

WO2020099179A1 ONION FLAVOUR COMPOSITION AND METHOD FOR THE PREPARATION THEREOF 审中-公开
公开(公告)号：WO2020099179A1
公开(公告)日：2020-05-22
申请号：PCT/EP2019/080206
申请日：2019-11-05
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： ABRAHAMSE, Salomon, Leendert , ACHARYA, Parag , BATENBURG, Amir, Maximiliaan , BLUME, Jochen , GROHMANN, Lars , HILLE, Matthias , KOCH, Jens , KOPPE, Volkmar , SABATER-LUENTZEL, Christopher , VANDER STAPPEN, Michel
IPC分类号： A23L27/10 , A23L27/16
摘要： The invention relates to a method of producing an onion flavour composition, said method comprising: * providing onion component selected from fresh onion, dehydrated onion and combinations thereof; * providing onion juice concentrate having a dry matter content of 40-95 wt.%; * mixing the onion component with the onion juice concentrate in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion component with 60 to 1000 parts by weight of dry matter from onion juice concentrate, to produce an onion mix; * subjecting the onion mix to a heat treatment at a temperature of more than 100°C for at least 5 minutes; and * drying the onion mix to a water content of less than 10 wt.% simultaneous with and/or after the heat treatment. This method yields a shelf-stable onion flavour composition that has an intense flavour, and that can suitably be used to impart the flavour of sautéed onion to a wide variety of edible products.

2. 发明申请

WO2020099180A1 ONION FLAVOUR COMPOSITION AND METHOD FOR THE PREPARATION THEREOF 审中-公开
公开(公告)号：WO2020099180A1
公开(公告)日：2020-05-22
申请号：PCT/EP2019/080209
申请日：2019-11-05
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： ABRAHAMSE, Salomon, Leendert , ACHARYA, Parag , BATENBURG, Amir, Maximiliaan , BLUME, Jochen , GROHMANN, Lars , HILLE, Matthias , KOCH, Jens , KOPPE, Volkmar , SABATER-LUENTZEL, Christopher , VANDER STAPPEN, Michel
IPC分类号： A23L27/10 , A23L27/16 , A23B7/005
摘要： The invention relates to a method of producing an onion flavour compositions, said method comprising: • providing onion juice concentrate having a dry matter content of 40-95 wt.%; • providing onion component selected from fresh onion, dehydrated onion and combinations thereof; • mixing the onion juice concentrate with the onion component in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion juice concentrate with 4 to 80 parts by weight of dry matter from onion component, to produce an onion mix having a dry matter content of 20-80 wt.%; • subjecting the onion mix to a heat treatment at a temperature of at least 90°C for at least 15 minutes; • optionally mixing the heat treated onion mix with additional onion component and/or additional onion juice concentrate to produce an onion blend; • drying the heat treated onion mix or the onion blend to produce a dried onion composite having a water content of less than 10 wt.%. This method yields a shelf-stable onion flavour composition that has an intense flavour of roasted, shallow fried or deep fried onions, and that can suitably be used to impart this onion flavour to a wide variety of edible products.

3. 发明申请

WO2020083699A1 PROCESS FOR THE PREPARATION OF A FLAVOURING 审中-公开
公开(公告)号：WO2020083699A1
公开(公告)日：2020-04-30
申请号：PCT/EP2019/077850
申请日：2019-10-15
申请人： UNILEVER N.V. , UNILEVER PLC , CONOPCO, INC., D/B/A UNILEVER
发明人： BATENBURG, Amir, Maximiliaan , VAN HOEK, Jacoba, Carolina , KOEK, Jean, Hypolites
IPC分类号： A23L27/26 , A23L27/10 , A23L33/145 , A23L23/00
摘要： The present invention relates to a method for the preparation of a flavouring, comprising the steps of (i) providing a reaction mixture comprising yeast extract comprising at least 0.5 wt.%, by weight of dry matter of yeast extract, glycosylamine and/or derivatives thereof and at least 1.0 wt.%, by weight of dry yeast extract, thiol containing compounds; at least 2 wt.%, by weight of the reaction mixture, acid; at least 10 wt.%, by weight of the reaction mixture, water; (ii) heating the reaction mixture at a temperature in the range of 90-160 °C; wherein the heated reaction mixture has an acidity such that a 1 wt.% dilution in demineralised water has a pH of in the range of 3.5 and 6 at 20 °C and (ii)optionally drying the product.

4. 发明申请

WO2013056969A1 TOMATO DERIVED COMPOSITION CONTAINING ENHANCED LEVELS OF 5'INOSINE MONOPHOSPHATE 审中-公开
标题翻译：含有单链磷酸苷的增强水平的TOMATO衍生组合物
公开(公告)号：WO2013056969A1
公开(公告)日：2013-04-25
申请号：PCT/EP2012/069343
申请日：2012-10-01
申请人： UNILEVER N.V. , UNILEVER PLC , HINDUSTAN UNILEVER LIMITED , CONOPCO, INC., D/B/A UNILEVER
发明人： BATENBURG, Amir, Maximiliaan , KLOOSTER, Jan, ROELF
IPC分类号： A23L1/212 , A23L2/02 , A23L2/56 , A23L1/22
CPC分类号： A23L1/2128 , A23L2/02 , A23L19/09 , A23L23/00 , A23L23/10 , A23L27/88
摘要： The invention relates to tomato derived compositions that are produced by treating tomato products, such as tomato paste, tomato juice, tomato serum and tomato pulp, with deaminase to convert 5ΆΜΡ contained therein into 5ΊΜΡ. The taste contribution of these tomato products in end-use applications is substantially improved by this enzyme treatment. The invention also provides a process of preparing a tomato derived composition, said process comprising: • providing a starting material containing at least 80% by weight of dry matter of one or more tomato derived products selected from tomato paste, tomato juice, tomato serum, tomato pulp and combinations thereof; and • treating the starting material with deaminase to convert at least 30% of the 5ΆΜΡ contained therein into 5ΊΜΡ
摘要翻译：本发明涉及通过用脱氨酶处理西红柿产品如番茄酱，番茄汁，番茄血清和番茄果肉产生的番茄衍生组合物，以将其中所含的5＆amp; Aacgr; MuRho转化成5'酸; MuRho。通过这种酶处理，这些番茄产品在终端用途中的味道贡献大大提高。本发明还提供了一种制备番茄衍生组合物的方法，所述方法包括：提供含有至少80重量％的选自番茄酱，番茄汁，番茄血清，番茄果肉及其组合的一种或多种番茄衍生产品的干物质的原料; 和。用脱氨酶处理起始原料，将其中含有的5＆Aacgr; MuRho的至少30％转化成5'酸; MuRho

5. 发明申请

WO2021229005A1 PEA-DERIVED FLAVOURING MATERIAL 审中-公开
公开(公告)号：WO2021229005A1
公开(公告)日：2021-11-18
申请号：PCT/EP2021/062736
申请日：2021-05-12
申请人： UNILEVER IP HOLDINGS B.V. , CONOPCO, INC., D/B/A UNILEVER
发明人： BATENBURG, Amir, Maximiliaan , BOUKAMP, Martina , CAMBEEN, Alphonsus, Henricus, Leonardus , BOUWERS, Jantje , WOLL, Karl Ludwig, Wendelin
IPC分类号： A23L27/23
摘要： The present invention provides a pea isolate comprising, calculated by weight of dry matter: a. 0-10 wt.% of pea components having a molecular weight of at least 30 kDa; b. 0-70 wt.% galacto-oligosaccharides selected from raffinose, stachyose, verbascose and combinations thereof; c. 0.05-5 wt.% of 5'-inosine monophosphate (IMP); d. 0-1 wt.% of 5'-adenosine monophosphate (AMP); wherein the weight ratio IMP : AMP exceeds 1:1. This pea isolate is a valuable flavouring material that can be isolated from pea whey - an effluent stream that is produced in the manufacture of pea protein isolates - by subjecting the pea whey to ultrafiltration and/or nanofiltration, and by subjecting the pea whey or the filtration permeate to enzymatic treatment with AMP deaminase.

6. 发明授权

EP2209384B1 FERMENTED SOY-BASED BEVERAGE 有权
标题翻译：期发酵大豆基饮料
公开(公告)号：EP2209384B1
公开(公告)日：2011-08-10
申请号：EP08851355.1
申请日：2008-11-03
申请人： Unilever N.V. , Unilever PLC
发明人： BATENBURG, Amir, Maximiliaan , BECKMANN, Christoph, Hendrik , SANDERS, Jan, Willem
IPC分类号： A23C11/10 , A23C11/06
CPC分类号： A23C11/106
摘要： The present invention relates to method of fermenting a soy protein containing substrate, said method comprising: - providing a pasteurised or sterilised aqueous liquid containing 0.5-8 wt. % of dissolved soy protein, 0-0.2 wt.% of dairy protein and less than 24 wt.% of solids; - inoculating the liquid with a culture comprising a lactic acid bacteria strain selected from the group consisting of species of the genus Lactococcus, species of the genus Leuconostoc, mesophilic strains of the genus Lactobacillus having an optimum growth temperature below 35 °C and combinations thereof; - fermenting the inoculated liquid by incubation at a temperature in the range of 20-40 °C for 0.5-11 hours to obtain a fermented product; wherein during fermentation the following changes in concentrations of flavour compounds occur: - diacetyl concentration increases with at least 0.2 ppm and/or acetaldehyde concentration increases with at least 0.1 ppm; - concentration of at least one C5-C9 n-alkanal decreases by at least 30% and/or concentration of trans-2-hexenal decreases by at least 30%.

7. 发明公开

EP2209384A1 FERMENTED SOY-BASED BEVERAGE 有权
标题翻译：发酵的大豆饮料
公开(公告)号：EP2209384A1
公开(公告)日：2010-07-28
申请号：EP08851355.1
申请日：2008-11-03
申请人： Unilever N.V. , Unilever PLC
发明人： BATENBURG, Amir, Maximiliaan , BECKMANN, Christoph, Hendrik , SANDERS, Jan, Willem
IPC分类号： A23C11/10 , A23C11/06
CPC分类号： A23C11/106
摘要： The present invention relates to method of fermenting a soy protein containing substrate, said method comprising: - providing a pasteurised or sterilised aqueous liquid containing 0.5-8 wt. % of dissolved soy protein, 0-0.2 wt.% of dairy protein and less than 24 wt.% of solids; - inoculating the liquid with a culture comprising a lactic acid bacteria strain selected from the group consisting of species of the genus Lactococcus, species of the genus Leuconostoc, mesophilic strains of the genus Lactobacillus having an optimum growth temperature below 35 °C and combinations thereof; - fermenting the inoculated liquid by incubation at a temperature in the range of 20-40 °C for 0.5-11 hours to obtain a fermented product; wherein during fermentation the following changes in concentrations of flavour compounds occur: - diacetyl concentration increases with at least 0.2 ppm and/or acetaldehyde concentration increases with at least 0.1 ppm; - concentration of at least one C5-C9 n-alkanal decreases by at least 30% and/or concentration of trans-2-hexenal decreases by at least 30%.
摘要翻译：本发明涉及发酵含大豆蛋白底物的方法，所述方法包括： - 提供巴氏消毒或灭菌的水性液体，其含有0.5-8wt。溶解的大豆蛋白质的百分比，乳蛋白质的0-0.2重量％和固体的少于24重量％ - 用包含乳酸菌菌株的培养物接种所述菌液，所述乳酸菌菌株选自乳球菌属，明串珠菌属，具有最佳生长温度低于35℃的乳杆菌属嗜温菌株及其组合; - 通过在20-40℃的温度下温育0.5-11小时来发酵接种液体，以获得发酵产物; 其中在发酵过程中发生以下风味化合物浓度的变化： - 二乙酰浓度随着至少0.2ppm增加和/或乙醛浓度增加至少0.1ppm; - 至少一种C 5 -C 9正链烷醛的浓度减少至少30％和/或反式-2-己烯醛的浓度减少至少30％。

8. 发明授权

EP1053232B1 PROCESS FOR THE PREPARATION OF SOTOLON 有权
标题翻译：用于生产sotolone
公开(公告)号：EP1053232B1
公开(公告)日：2002-11-06
申请号：EP99907403.2
申请日：1999-01-25
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： BATENBURG, Amir, Maximiliaan , WESDORP, Johannes, Jan
IPC分类号： C07D307/60 , C12P17/04
CPC分类号： C07D307/60 , C12P17/04
摘要： The present invention relates to a process for the preparation of a composition rich in sotolon from a source rich in 4-hydroxy-L-iso-leucine.

9. 发明公开

EP2770844A1 TOMATO DERIVED COMPOSITION CONTAINING ENHANCED LEVELS OF 5'INOSINE MONOPHOSPHATE 有权
标题翻译：成分与含量增加5'INOSIN，磷酸一西红柿
公开(公告)号：EP2770844A1
公开(公告)日：2014-09-03
申请号：EP12768795.2
申请日：2012-10-01
申请人： Unilever N.V. , Unilever PLC
发明人： BATENBURG, Amir, Maximiliaan , KLOOSTER, Jan, ROELF
IPC分类号： A23L1/212 , A23L2/02 , A23L2/56 , A23L1/22
CPC分类号： A23L2/02 , A23L19/09 , A23L23/00 , A23L23/10 , A23L27/88
摘要： The invention relates to tomato derived compositions that are produced by treating tomato products, such as tomato paste, tomato juice, tomato serum and tomato pulp, with deaminase to convert 5′AMP contained therein into 5′IMP. The taste contribution of these tomato products in end-use applications is substantially improved by this enzyme treatment. The invention also provides a process of preparing a tomato derived composition, said process comprising: providing a starting material containing at least 80% by weight of dry matter of one or more tomato derived products selected from tomato paste, tomato juice, tomato serum, tomato pulp and combinations thereof; and treating the starting material with deaminase to convert at least 30% of the 5′AMP contained therein into 5′IMP

10. 发明公开

EP1053232A2 PROCESS FOR THE PREPARATION OF SOTOLON 有权
标题翻译：用于生产sotolone
公开(公告)号：EP1053232A2
公开(公告)日：2000-11-22
申请号：EP99907403.2
申请日：1999-01-25
申请人： UNILEVER N.V. , UNILEVER PLC
发明人： BATENBURG, Amir, Maximiliaan , WESDORP, Johannes, Jan
IPC分类号： C07D307/60 , C12P17/04
CPC分类号： C07D307/60 , C12P17/04
摘要： The present invention relates to a process for the preparation of a composition rich in sotolon from a source rich in 4-hydroxy-L-iso-leucine.

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