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61. 发明授权

EP4142508B1 MINT FLAVOR COMPOSITIONS 有权
公开(公告)号：EP4142508B1
公开(公告)日：2024-10-09
申请号：EP21726769.9
申请日：2021-04-29
IPC分类号： A23L7/10 , A61K8/21 , A61K8/49 , A23L27/20 , A61Q11/00 , A23L27/10 , A23G4/06
CPC分类号： A23L27/20 , A23G4/06 , A61Q11/00 , A23L27/203 , A23L27/10 , A61K8/21 , A61K8/4973

62. 发明公开

EP4410115A1 OIL-IN-WATER TYPE EMULSION 审中-实审
公开(公告)号：EP4410115A1
公开(公告)日：2024-08-07
申请号：EP22876141.7
申请日：2022-09-26
申请人： ADEKA CORPORATION
发明人： INOUE, Keita , SHIMADA, Toshihiro
IPC分类号： A23L27/20 , A23C11/10 , A23L2/38 , A23L9/20 , A23L11/60 , A23L11/65
CPC分类号： A23L11/65 , A23L2/38 , A23C11/10 , A23L9/20 , A23L27/20 , A23L11/60
摘要： The invention provides an oil-in-water emulsion that satisfies all of the following (1), (2), (3), and (4). It is preferable that the following (5) is satisfied. It is also preferable that the oil-in-water emulsion contains a plant-based milk, or contains a plant-derived protein material. (1) The protein content is from 0.1 to 10 mass%. (2) A marine-derived potassium salt is contained. (3) The mass ratio between sodium and potassium (Na:K) is from 1:0.5 to 1:10. (4) The oil component content is from 0.3 to 49 mass%. (5) The non-fat milk solids content is less than 3 mass%.

63. 发明公开

EP4381085A2 NOVEL PRODUCTION OF AROMA COMPOUNDS WITH IONYLIDENEETHANE SYNTHASES 审中-实审
公开(公告)号：EP4381085A2
公开(公告)日：2024-06-12
申请号：EP22758518.9
申请日：2022-08-01
申请人： BASF SE
发明人： BREUER, Michael , WEINGARTEN, Melanie
IPC分类号： C12P5/00 , C12P7/26 , C12P23/00 , C12N9/88 , C12R1/01 , A61K8/31 , A61Q13/00 , A61Q19/00 , A23L27/20 , C11B9/00
CPC分类号： C12P5/007 , C12P7/26 , C12N9/88 , A23L27/20 , A61Q13/00 , C12P23/00 , C11B9/0034 , C11B9/0015 , C12Y402/03 , C12R2001/0120210501 , A61K8/31 , A61K2800/1020130101 , A61Q19/00 , A61K2800/8520130101 , A61K2800/8620130101

64. 发明授权

EP3860369B1 FLAVOR SYSTEM 有权
公开(公告)号：EP3860369B1
公开(公告)日：2024-05-08
申请号：EP20714159.9
申请日：2020-03-18
IPC分类号： A23L2/56 , A23L2/66 , A23L27/20 , A23L27/30 , A23L29/00
CPC分类号： A23L29/00 , A23L27/30 , A23L27/20 , A23L2/56 , A23L2/66

65. 发明公开

EP3345484A1 METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES 有权
公开(公告)号：EP3345484A1
公开(公告)日：2018-07-11
申请号：EP17210528.0
申请日：2014-01-13
申请人： Impossible Foods Inc.
发明人： FRASER, Rachel , BROWN, Patrick O'Reilly , KARR, Jessica , HOLZ-SCHIETINGER, Celeste , COHN, Elysia
IPC分类号： A23D7/005 , A23D9/013 , A23J3/22 , A23L27/26 , A23L2/66 , C12G3/06 , C12C5/02 , A23L29/238 , A23L7/109 , A23L27/10 , A23L5/41 , A23L33/185 , A23L13/40 , A23L27/00 , A23L27/20
CPC分类号： A23L27/26 , A23D7/0053 , A23D7/0056 , A23J3/227 , A23L2/66 , A23L5/41 , A23L7/109 , A23L13/42 , A23L13/424 , A23L13/426 , A23L27/00 , A23L27/10 , A23L27/20 , A23L29/238 , A23L33/185 , A23V2002/00 , C12C5/026 , C12G3/06 , C12G2200/21 , A23V2200/15
摘要： This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

66. 发明公开

EP3284353A1 PONZU-VINEGAR SOY SAUCE SEASONING 有权
标题翻译： PONZU-VINEGAR酱油调味
公开(公告)号：EP3284353A1
公开(公告)日：2018-02-21
申请号：EP17738512.7
申请日：2017-01-13
申请人： Mizkan Holdings Co., Ltd. , Mizkan Co., Ltd.
发明人： TSURUMIZU Ryoji
IPC分类号： A23L27/00 , A23L27/20 , A23L27/21
CPC分类号： A23L27/50 , A23L23/00 , A23L27/00 , A23L27/13 , A23L27/20 , A23L27/21 , A23L27/84 , A23V2002/00
摘要： It is an object of the present invention to provide a ponzu soy sauce seasoning, in which the generation of hine-shu during preservation or deterioration smell due to heat sterilization is suppressed without using a special container, and even if the seasoning is heated, the full-bodied taste of the soy sauce is not lost but is retained.
According to the present invention, provided is a ponzu soy sauce seasoning comprising citrus juice, vinegar, and soy sauce, wherein the contents of components (a) to (e) in the seasoning are in the following ranges:
(a) p-cymene: 0.0006 to 4.0 ppm,
(b) potassium ions: 0.02% to 5.0% by mass,
(c) sodium ions: 0.5% to 4.0% by mass,
(d) acetic acid: 0.5% to 3.5% by mass, and
(e) citric acid: 0.2% to 4.5% by mass.
摘要翻译：本发明的目的在于提供一种在不使用特殊的容器的情况下抑制由于加热杀菌引起的保存时的气味的产生或恶化臭味的味噌酱油调味料，并且即使调味料被加热，酱油浓郁的味道不会丢失，但会保留下来。根据本发明，提供了包含柑橘汁，醋和酱油的橙子酱油调味料，其中调味料中组分（a）至（e）的含量在以下范围内：（a）对甲基异丙基苯（b）钾离子：0.02质量％〜5.0质量％，（c）钠离子：0.5质量％〜4.0质量％，（d）乙酸：0.5质量％〜3.5质量％，和 e）柠檬酸：0.2质量％至4.5质量％。

67. 发明授权

EP1863466B1 SYNERGISTIC SALIVATION COMPONENTS 有权
标题翻译：协同奖励组件
公开(公告)号：EP1863466B1
公开(公告)日：2017-08-09
申请号：EP06769774.8
申请日：2006-03-03
申请人： Takasago International Corporation (USA)
发明人： MANLEY, Charles , SPENCE, David J. , GREEN, Carter B.
IPC分类号： A61K31/16 , A61K31/194 , A61K36/28 , A61K36/81 , A61K36/9068 , A23L2/02 , A23L2/56 , A23G3/34 , A23G3/36 , A23G3/48 , A23G4/06 , A61K45/06 , A23L27/00 , A23L27/14 , A23L33/105 , A23L27/20 , A61K36/61
CPC分类号： A61K36/61 , A23G3/34 , A23G3/36 , A23G3/48 , A23G4/06 , A23G4/068 , A23L2/02 , A23L2/56 , A23L27/14 , A23L27/20 , A23L27/82 , A23L33/105 , A23V2002/00 , A61K31/16 , A61K31/194 , A61K36/28 , A61K36/81 , A61K36/9068 , A61K45/06 , A61K2300/00 , A23V2200/15 , A23V2250/032 , A23V2250/606 , A23V2250/21
摘要： Provides is a salivation cocktail that comprises a food acid and a tingling sensate. The combination of a food acid and a tingling sensate has been found to synergistically increase salivation.
摘要翻译：提供的是一种流涎鸡尾酒，含有食物酸和刺痛感。已发现食物酸和刺痛感的组合可协同增加流涎。

68. 发明公开

EP3064069A1 GLYCOSYLATED AROMA- AND FRAGRANCE PRECURSORS AND FRAGRANCE PRODUCTS THAT CAN BE ACTIVATED 审中-公开
标题翻译： GLYKOSYLIERTE AROMA UNDDUFTSTOFFVORLÄUFERUND AKTIVIERBARE DUFTSTOFFPRODUKTE
公开(公告)号：EP3064069A1
公开(公告)日：2016-09-07
申请号：EP15164326.9
申请日：2015-04-20
申请人： Technische Universität München
发明人： The designation of the inventor has not yet been filed
IPC分类号： A23C9/156 , C11D3/50 , C12P19/44 , C12N9/10
CPC分类号： C11B9/0003 , A21D2/14 , A23L27/20 , A23V2002/00 , C11B9/0007 , C11B9/0076 , C11D3/221 , C11D3/50 , C11D3/507 , C12N9/1048 , C12P19/02 , C12P19/18 , C12P19/44
摘要： The present invention discloses biotechnologically produced inactive aroma- and fragrance/scent precursors in new concentration ranges beyond those of natural aroma glycoside sources, which can be activated by external triggers like enzymes, temperature and pH, and then release the aroma and the fragrance.
摘要翻译：本发明公开了生物技术生产的无活性芳香和香味/香味前体，其新浓度范围超过天然香料糖苷源，其可以通过外部触发剂如酶，温度和pH活化，然后释放香气和香味。

69. 发明公开

EP2904909A4 SHRIMP FLAVOR COMPOSITION AND SHRIMP FLAVOR ENHANCER 审中-公开
标题翻译：虾味成分和虾风味增加器
公开(公告)号：EP2904909A4
公开(公告)日：2016-06-22
申请号：EP13843639
申请日：2013-10-02
申请人： TAKASAGO PERFUMERY CO LTD
发明人： VALERIE ROTA , SAWAMURA RYOSUKE , NAKATOH AZUSA , NAGAHASHI HISAYA
IPC分类号： A23L27/20 , A23L2/56
CPC分类号： A23L1/226 , A23L2/56 , A23L27/20 , A23L27/2024 , A23L27/2026 , A23V2002/00

70. 发明公开

EP2680712A4 SPRAY-DRIED COMPOSITIONS CAPABLE OF RETAINING VOLATILE COMPOUNDS AND METHODS OF PRODUCING THE SAME 有权
标题翻译：喷雾干燥的组合物用于维持挥发性化合物及其制造方法
公开(公告)号：EP2680712A4
公开(公告)日：2015-09-30
申请号：EP12754631
申请日：2012-03-02
申请人： INT FLAVORS & FRAGRANCES INC
发明人： HANS KEITH THOMAS , HENSON LULU , LAVALLEE CHRISTOPHER THOMAS , POPPLEWELL MICHAEL , WOLFF ERIC JESSE , WRIGHT MARIA
IPC分类号： A23L1/00 , A23L1/18 , A23L1/22
CPC分类号： A23L27/20 , A23G4/06 , A23L1/226 , A23L2/56 , A23L5/51 , A23L27/12 , A23L27/202 , A23L27/2022 , A23L27/70 , A23V2002/00
摘要： The present invention relates to spray-dried compositions capable of retaining volatile compounds and methods relating to the same. The present invention also relates to the powders produced by such methods.
摘要翻译：本发明涉及一种能够保持挥发性化合物和方法涉及相同的喷雾干燥组合物。因此，本发明涉及通过搜索方法生产的粉末。

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