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1. 发明公开

EP2484219A1 Agents for improving the taste and flavor of chocolate 有权
标题翻译： Wirkstoffe zum Verbessern des Geschmacks und Aromas von Schokolade
公开(公告)号：EP2484219A1
公开(公告)日：2012-08-08
申请号：EP12153241.0
申请日：2012-01-31
申请人： TableMark Co., Ltd.
发明人： TANIZAWA, Junko , SANO, Hiroyuki , TAKANO, Yasuko
IPC分类号： A23G1/32 , A23G1/42 , A23L1/229
CPC分类号： A23G1/423 , A23G1/56 , A23L27/2052 , A23L27/22 , A23L27/23 , A23L27/24 , A23L27/28
摘要： An agent for improving the eating quality of chocolate products is disclosed; it comprises as an active ingredient a yeast extract comprising (a) free glutamic acid in an amount of at least 10 wt% (preferably at least 15%) as calculated for sodium glutamate, (b) disodium 5'-inosinate and disodium 5'-guanylate in a total amount of at least 1 wt% (preferably at least 1.5 wt%), and (c) 2-furanmethanol and/or 5-methyl-2-furanmethanol.
摘要翻译：披露了提高巧克力制品饮食质量的药剂; 其包含作为活性成分的酵母提取物，其包含（a）按谷氨酸钠计算的至少10重量％（优选至少15重量％）的游离谷氨酸，（b）5'-肌苷酸二钠和5' - 乙酸酯，总量为至少1重量％（优选至少1.5重量％），和（c）2-呋喃甲醇和/或5-甲基-2-呋喃甲醇。

2. 发明授权

EP2484219B1 Agents for improving the taste and flavor of chocolate 有权
标题翻译：代理商提高巧克力的味道和香气
公开(公告)号：EP2484219B1
公开(公告)日：2016-04-06
申请号：EP12153241.0
申请日：2012-01-31
申请人： TableMark Co., Ltd.
发明人： TANIZAWA, Junko , SANO, Hiroyuki , TAKANO, Yasuko
IPC分类号： A23G1/32 , A23G1/42 , A23L27/23
CPC分类号： A23G1/423 , A23G1/56 , A23L27/2052 , A23L27/22 , A23L27/23 , A23L27/24 , A23L27/28

3. 发明公开

EP4029384A1 SALTY TASTE ENHANCER 审中-公开
公开(公告)号：EP4029384A1
公开(公告)日：2022-07-20
申请号：EP20876772.3
申请日：2020-10-16
申请人： TableMark Co., Ltd.
发明人： MATSUFUJI, Hisashi , SATO, Masumi , SUZUKI, Fumi , IWAMOTO, Erina , SANO, Hiroyuki , MATSUI, Mayuka
IPC分类号： A23L23/00 , A23L27/00 , A23L27/40
摘要： An object of the present invention is to provide a novel method for enhancing salty taste. The present invention provides a salty taste-enhancing agent for use in a food containing salt, which contains adenylic acid or a salt thereof acceptable for foods, and an organic acid selected from the group consisting of succinic acid, citric acid, acetic acid, tartaric acid, and malic acid or a salt thereof acceptable for foods.

4. 发明授权

EP2641478B1 Aroma components for improving egg flavor, and egg flavor enhancers 有权
标题翻译：香味成分以改善口味蛋和蛋味剂
公开(公告)号：EP2641478B1
公开(公告)日：2016-10-05
申请号：EP13159346.9
申请日：2013-03-15
申请人： TableMark Co., Ltd.
发明人： Takano, Yasuko , Tanizawa, Junko
IPC分类号： A23L27/00 , A23L27/20 , A23L15/00 , A23L27/24
CPC分类号： A23L27/2022 , A23L15/30 , A23L27/204 , A23L27/2054 , A23L27/24 , A23L27/88 , A23V2002/00 , A23V2200/00 , A23V2200/15 , A23V2250/218

5. 发明公开

EP3290521A1 METHOD FOR PRODUCING YEAST EXTRACT, YEAST EXTRACT OBTAINED THEREBY, SEASONING COMPOSITION AND FOOD 有权
标题翻译：生产酵母提取物的方法，由其提取的酵母提取物，调味组合物和食物
公开(公告)号：EP3290521A1
公开(公告)日：2018-03-07
申请号：EP16786511.2
申请日：2016-04-27
申请人： TableMark Co., Ltd.
发明人： KONDO Atsushi , TANIZAWA Junko
IPC分类号： C12P1/02 , A23L27/10 , A23L27/20 , A23L27/22 , A23L31/15 , A23L33/10 , C12P7/46 , C12P7/54 , C12P7/56
CPC分类号： A23L27/10 , A23L27/20 , A23L27/22 , A23L31/15 , A23L33/10 , A23L33/145 , C12P1/02 , C12P7/46 , C12P7/54 , C12P7/56
摘要： There is provided a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration, and further containing glutamic acid at a high concentration. There is provided such a production method comprising an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; and a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step at 56°C or higher.
摘要翻译：本发明提供一种高浓度含有有机酸，特别是琥珀酸的酵母提取物的制造方法，该方法还含有高浓度的谷氨酸。提供了这样一种生产方法，其包括：有机酸生成处理步骤，在有效产生有机酸的条件下维持培养酵母的悬浮液以增加酵母中的有机酸含量; 以及热水提取工序，将经过了有机酸生成处理工序的酵母中的酵母提取物在56℃以上提取。

6. 发明公开

EP3222156A1 FLAVOR IMPROVEMENT METHOD FOR YEAST CELLS AND FOOD QUALITY IMPROVING AGENT 有权
标题翻译：改进酵母细胞和食品质量改进剂的风味改进方法
公开(公告)号：EP3222156A1
公开(公告)日：2017-09-27
申请号：EP15862002.1
申请日：2015-11-19
申请人： TableMark Co., Ltd.
发明人： MATSUFUJI Hisashi , YANAGISHITA Tsuyoshi , TANAKA Yusuke , HAISHIMA Yoshitaka , OKUHAMA Hidenori , TAKANO Shigenori , INOUE Takeo
IPC分类号： A23L31/15 , A23L31/00
CPC分类号： A23L33/14 , A23L13/00 , A23L17/00 , A23L33/17 , A23L33/21 , A23V2002/00 , C12N1/16 , C12N1/18 , C12Y302/01004 , C12Y304/00
摘要： The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material for food containing yeast cells as an active ingredient in which the taste is improved by the method of improving the taste.
摘要翻译：本发明提供一种改善酵母细胞的味道的方法，该方法包括使酵母细胞与蛋白酶或纤维素酶反应的步骤和含有酵母细胞的食品的质量改进物质作为有效成分，其中通过改善口感。

7. 发明公开

EP3443849A1 FOOD COMPOSITION OR COMBINATION FOR LOWERING BLOOD GLUCOSE LEVEL OR REDUCING GI VALUE 审中-公开
公开(公告)号：EP3443849A1
公开(公告)日：2019-02-20
申请号：EP17782504.9
申请日：2017-04-14
申请人： TableMark Co., Ltd.
发明人： SHIMADA, Hiroki , MORISHIMA, Hiroki , HAISHIMA, Yoshitaka
IPC分类号： A23L33/145 , A23L7/109 , A61K36/064 , A61P3/10
摘要： The present invention relates to a food composition or a combination for lowering a blood glucose level or reducing a GI value. The food composition of the present invention is characterized by containing a yeast extract obtained from yeast belonging to the genus Saccharomyces. The combination of the present invention comprises the food composition of the present invention and a food composition containing grain as a main raw material. In one aspect, the food composition containing grain as a main raw material comprises a resistant starch.

8. 发明公开

EP2641478A1 Aroma components for improving egg flavor, and egg flavor enhancers 有权
标题翻译： Aromakomponenten zur Verbesserung des Eiergeschmacks sowieEiergeschmacksverstärker
公开(公告)号：EP2641478A1
公开(公告)日：2013-09-25
申请号：EP13159346.9
申请日：2013-03-15
申请人： TableMark Co., Ltd.
发明人： Takano, Yasuko , Tanizawa, Junko
IPC分类号： A23L1/22 , A23L1/28 , A23L1/30 , A23L1/226 , A23L1/32
CPC分类号： A23L27/2022 , A23L15/30 , A23L27/204 , A23L27/2054 , A23L27/24 , A23L27/88 , A23V2002/00 , A23V2200/00 , A23V2200/15 , A23V2250/218
摘要： The present inventors have long studied applications of the yeast extract with various kinds of characteristics on various food products. In such situations, the present invention aims at specifically determining components from the yeast extract which can provide an egg of a bird (herein after referred to simply as an "egg") itself or an egg product with egg aroma or enhance egg aroma of an egg itself or an egg product.
The present invention provides agent for enhancing egg aroma comprising at least one component(s) as an ingredient selected from the group consisting of: (a) 3-(methylthio)1-propanol, (b) benzaldehyde, (c) 4-heptanol, (d) trimethylpyrazine, (e) methylpyrazine, or (f) 2,5-dimethylpyrazine. The agent of the present invention is used for enhancing egg aroma, especially an egg flavor, of an egg product. The examples of preferred egg products to which the present invention is applied include, but not limited to, a boiled egg itself, various food products using a boiled egg (for example, tartar sauce, prepared bread filling, and so on), various food products containing an egg as a component (for example, mayonnaise, dressing, pasta sauce, Japanese omelette, steamed egg custard, steamed egg hotchpotch, omelette, quiche, rolled omelette, noodles, fried rice, custard cream, pudding, cake, sponge cake, ice cream, egg (custard) tart, bread, crape, and so on).
摘要翻译：本发明人长时间研究了各种食品中各种特征的酵母提取物的应用。在这种情况下，本发明的目的在于具体地确定来自酵母提取物的组分，其可以提供鸟的蛋（本文后简称为“蛋”）本身或具有蛋香味的蛋制品或增强蛋的香气蛋本身或蛋制品。本发明提供用于增强蛋香味的试剂，其包含至少一种作为选自以下的成分的成分：（a）3-（甲硫基）-1-丙醇，（b）苯甲醛，（c）4-庚醇，（d）三甲基吡嗪，（e）甲基吡嗪或（f）2,5-二甲基吡嗪。本发明的药剂用于增加蛋制品的蛋香，特别是鸡蛋香精。应用本发明的优选的蛋制品的实例包括但不限于煮鸡蛋本身，使用煮鸡蛋的各种食品（例如，酱油，制备的面包馅等），各种食品含蛋的产品（例如蛋黄酱，酱油，意大利面酱，日本煎蛋，蒸鸡蛋，蒸鸡蛋，煎蛋卷，蛋卷，煎蛋卷，面条，炒饭，乳蛋糕，布丁，蛋糕，海绵蛋糕，冰淇淋，蛋（乳蛋糕）馅饼，面包，cr ape等）。

9. 发明授权

EP2454951B1 A method for suppressing the acrid taste and/or metallic taste derived from potassium chloride 有权
标题翻译：一种用于抑制氯化钾的苦味和/或金属味方法
公开(公告)号：EP2454951B1
公开(公告)日：2013-06-26
申请号：EP11189403.6
申请日：2011-11-16
申请人： TableMark Co., Ltd.
发明人： Tanizawa, Junko , Shimokawa, Hisatoshi
IPC分类号： A23L1/30 , A23L1/305
CPC分类号： A23L33/18 , A23L27/22 , A23L27/40 , A23L27/86 , A23L33/145 , A23V2002/00 , A23V2250/06 , A23V2200/15

10. 发明公开

EP2454951A1 A method for suppressing the acrid taste and/or metallic taste derived from potassium chloride 有权
标题翻译：一种用于抑制氯化钾的苦味和/或金属味方法
公开(公告)号：EP2454951A1
公开(公告)日：2012-05-23
申请号：EP11189403.6
申请日：2011-11-16
申请人： TableMark Co., Ltd.
发明人： Tanizawa, Junko , Shimokawa, Hisatoshi
IPC分类号： A23L1/30 , A23L1/305
CPC分类号： A23L33/18 , A23L27/22 , A23L27/40 , A23L27/86 , A23L33/145 , A23V2002/00 , A23V2250/06 , A23V2200/15
摘要： There are provided a method by which the acrid taste and/or metallic taste of potassium chloride which is added to food compositions for the purpose of manufacturing low- or reduced-salt products is suppressed in a safe and economical manner without compromising the palatability of the food compositions, as well as an agent for use in this method to suppress the acrid taste and/or metallic taste derived from potassium chloride. The agent contains a yeast-derived peptide containing composition as the active ingredient. The invention is also useful for salt reduction and for the treatment of diseases or conditions that are associated with excessive salt intake, as well as diseases or conditions that can be improved by reducing salt intake.
摘要翻译：本发明提供通过将其加入的食品组合物用于制造低或低盐产品的目的刺鼻的味道和/或氯化钾金属味所有以安全和经济的方式被抑制的方法而不损害的适口性组合物的食品，以及用于在该方法中使用以抑制涩味和/或金属味从氯化钾衍生的试剂。该试剂含有酵母衍生肽组合物含有作为活性成分。本发明是用于减盐和用于治疗与过度的盐相关的疾病或病症的治疗是没有进的疾病或病症也可以通过降低盐的摄入量来提高有用因此，以及。

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