专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明公开

EP0223560A3 Flavour control of protein hydrolysates 失效
标题翻译：蛋白质水解产物的风味控制
公开(公告)号：EP0223560A3
公开(公告)日：1989-08-23
申请号：EP86308841.5
申请日：1986-11-13
申请人： IMPERIAL BIOTECHNOLOGY LIMITED
发明人： Parker, David Myatt , Pawlett, Denise
IPC分类号： A23J3/00 , A23L1/227 , A23L1/23 , A23L1/305
摘要： The present invention provides a method for flavour control of a protein hydrolysate which comprises subjecting a selected proteinacious feedstock to a primary enzymatic hydrolysis with a proteinase to provide a primary hydrolysate including bittering substances, and subsequently subjecting said primary hydrolysate to a secondary enzymatic hydrolysis with an extract containing aminopeptidase enzymes to convert the bittering substances at least to flavour-neutral substances. The conditions of the secondary hydrolysis can be adjusted to alter the flavour characteristic of the final product, such that cheese or meat flavours can be produced. Further processing in the presence of lipase and comestible fat may be employed to produce parmesan or blue cheese flavours.
摘要翻译：本发明提供了一种控制蛋白质水解产物的风味的方法，该方法包括使选定的蛋白质原料与蛋白酶一起进行初级酶促水解，以提供包含苦味物质的初级水解产物，随后使所述初级水解产物进行二级酶促水解含有氨肽酶的提取物以将苦味物质至少转化为风味中性物质。可以调节二次水解的条件以改变最终产品的风味特征，从而可以生产干酪或肉类风味。在脂肪酶和可食用脂肪存在下的进一步加工可以用于生产巴马干酪或蓝纹奶酪风味。

2. 发明授权

EP0223560B1 Flavour control of protein hydrolysates 无效
标题翻译：蛋白水解物的挥发物控制
公开(公告)号：EP0223560B1
公开(公告)日：1992-07-22
申请号：EP86308841.5
申请日：1986-11-13
申请人： IMPERIAL BIOTECHNOLOGY LIMITED
发明人： Parker, David Myatt , Pawlett, Denise
IPC分类号： A23J3/00 , A23L1/227 , A23L1/23 , A23L1/305
CPC分类号： C12Y304/11011 , A23J3/34 , A23L27/24

3. 发明公开

EP0223560A2 Flavour control of protein hydrolysates 无效
标题翻译： Geschmackskontrolle von Proteinhydrolysaten。
公开(公告)号：EP0223560A2
公开(公告)日：1987-05-27
申请号：EP86308841.5
申请日：1986-11-13
申请人： IMPERIAL BIOTECHNOLOGY LIMITED
发明人： Parker, David Myatt , Pawlett, Denise
IPC分类号： A23J3/00 , A23L1/227 , A23L1/23 , A23L1/305
CPC分类号： C12Y304/11011 , A23J3/34 , A23L27/24
摘要： The present invention provides a method for flavour control of a protein hydrolysate which comprises subjecting a selected proteinacious feedstock to a primary enzymatic hydrolysis with a proteinase to provide a primary hydrolysate including bittering substances, and subsequently subjecting said primary hydrolysate to a secondary enzymatic hydrolysis with an extract containing aminopeptidase enzymes to convert the bittering substances at least to flavour-neutral substances.
The conditions of the secondary hydrolysis can be adjusted to alter the flavour characteristic of the final product, such that cheese or meat flavours can be produced.
Further processing in the presence of lipase and comestible fat may be employed to produce parmesan or blue cheese flavours.
摘要翻译：本发明提供一种蛋白质水解产物的风味调控方法，其包括使选择的蛋白质原料用蛋白酶进行初级酶水解，以提供包含苦味物质的初级水解产物，随后使所述初级水解产物进行二级酶水解，含有氨基肽酶的提取物至少将苦味物质转化成香味中性物质。可以调节二次水解的条件以改变最终产品的风味特性，从而可以生产干酪或肉类香料。在脂肪酶和可食用脂肪的存在下的进一步加工可用于制备巴马干酪或蓝乳酪香精。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式