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111. 发明授权

US5955137A Ferulic acid decarboxylase 失效
公开(公告)号：US5955137A
公开(公告)日：1999-09-21
申请号：US18787
申请日：1998-02-04
申请人： Shoji Ago , Yasuhiro Kikuchi
发明人： Shoji Ago , Yasuhiro Kikuchi
IPC分类号： A23L27/24 , C12G3/02 , C12G3/06 , C12N9/88 , C12N15/60 , C12P7/24 , C12G2/40 , C12P7/06
CPC分类号： C12P7/24 , A23L27/24 , C12G3/02 , C12G3/06 , C12N9/88
摘要： The present invention relates to a protein having the amino acid sequence represented by SEQ ID NO: 1, or a protein having ferulic acid decarboxylase activity and having an amino acid sequence wherein one or more amino acid residues are deleted, substituted or added in the amino acid sequence represented by SEQ ID NO: 1; a gene encoding said protein; a recombinant vector comprising said gene; a transformant carrying said recombinant vector; a process for producing 4-vinylguaiacol, vanillin or vanillic acid, or a distilled liquor, wherein an enzyme source having ferulic acid decarboxylase activity which is derived from said transformant is used; and a process for producing a distilled liquor, wherein yeast having an enhanced ferulic acid decarboxylase activity is used.

112. 发明授权

US5891501A Method for extraction of essential oils from plant material 失效
标题翻译：从植物材料中萃取精油的方法
公开(公告)号：US5891501A
公开(公告)日：1999-04-06
申请号：US977870
申请日：1997-11-25
申请人： Lewis L. McKellip , Peter Bing , Barry M. Trost
发明人： Lewis L. McKellip , Peter Bing , Barry M. Trost
IPC分类号： A23L27/24 , A23L1/28
CPC分类号： A23L27/24
摘要： A method for extracting mint oil from mint plants, the method includes applying a surfactant on the plant material and subjecting the plant material to steam distillation.
摘要翻译：一种从薄荷植物提取薄荷油的方法，所述方法包括在植物材料上施用表面活性剂并使植物材料进行蒸汽蒸馏。

113. 发明授权

US5888561A Seasoning production 失效
标题翻译：调味生产
公开(公告)号：US5888561A
公开(公告)日：1999-03-30
申请号：US921264
申请日：1997-08-29
申请人： Peter Niederberger , Johannes Baensch , Hazel Geok Neo Khoo , Howe Ling Lai , Bee Gim Lim
发明人： Peter Niederberger , Johannes Baensch , Hazel Geok Neo Khoo , Howe Ling Lai , Bee Gim Lim
IPC分类号： A23J3/16 , A23L2/52 , A23L27/24 , A23L27/50 , A23L29/25 , A23L33/16 , A23L1/00 , A23L1/28
CPC分类号： A23L2/52 , A23L27/24 , A23L27/50 , A23L29/25 , A23L33/16
摘要： A process of treating a fermented protein koji prepared from a protein containing material and a carbohydrate, for the production of a seasoning, by hydrolyzing a mixture of the fermented protein koji together with a yeast at a temperature of from about 20.degree. to 25.degree. C. and a pH of from about 4.5 to 10 for a period of from about 6 hours to 28 days. The production time is reduced by at least one week compared to conventional methods.
摘要翻译：一种处理由含蛋白质材料和碳水化合物制备的发酵蛋白曲的方法，用于生产调味料，通过在约20-25℃的温度下将发酵蛋白曲的混合物与酵母一起水解，pH为约4.5至10，时间为约6小时至28天。与常规方法相比，生产时间减少至少一周。

114. 发明授权

US5573926A Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained 失效
公开(公告)号：US5573926A
公开(公告)日：1996-11-12
申请号：US276779
申请日：1994-07-18
申请人： Ziya Gunata , Sylvaine Bitteur , Raymond Baumes , Jean-Marc Brillouet , Claude Tapiero , Claude Bayonove , Robert Cordonnier
发明人： Ziya Gunata , Sylvaine Bitteur , Raymond Baumes , Jean-Marc Brillouet , Claude Tapiero , Claude Bayonove , Robert Cordonnier
IPC分类号： C12P1/00 , A23L27/24 , C12P7/02 , C12P19/44
CPC分类号： C12P7/02 , A23L27/24
摘要： A method is disclosed for obtaining aroma components and aromas from their glycosidic precursors containing a .beta.-apioside with the use of .beta.-apiosidase.

115. 发明授权

US5407690A Process for the production of a seasoning sauce based on oat 失效
标题翻译：生产基于燕麦的调味酱的方法
公开(公告)号：US5407690A
公开(公告)日：1995-04-18
申请号：US134244
申请日：1993-10-08
申请人： Rudi Muller , Johann Bohatiel , Doris Blortz , Barbara Frank
发明人： Rudi Muller , Johann Bohatiel , Doris Blortz , Barbara Frank
IPC分类号： A23L27/10 , A23L23/00 , A23L27/24 , A23L27/50 , A23L27/60 , A23L1/22
CPC分类号： A23L27/50 , A23L27/24
摘要： A process for the production of a seasoning sauce, which comprises oat grains as the substrate to result in a lighter colored sauce. Additionally, the level of salt present during a multi-step fermentation is controlled using a relatively low salt brine.
摘要翻译：一种生产调味酱的方法，其包括燕麦粒作为底物，以得到较浅的色调。另外，在多步发酵期间存在的盐的水平是使用相对低的盐水来控制的。

116. 发明授权

US5407689A Process for the production of a seasoning sauce from bread 失效
标题翻译：从面包生产调味酱的工艺
公开(公告)号：US5407689A
公开(公告)日：1995-04-18
申请号：US134243
申请日：1993-10-08
申请人： Rudi Muller , Johann Bohatiel , Doris Blortz , Barbara Frank
发明人： Rudi Muller , Johann Bohatiel , Doris Blortz , Barbara Frank
IPC分类号： A23J1/00 , A23L27/10 , A21D2/00 , A23J3/00 , A23L7/104 , A23L7/25 , A23L23/00 , A23L27/24 , A23L27/50 , A23L27/60 , A23L1/22
CPC分类号： A23L27/50 , A23L27/24
摘要： A process for the production of a seasoning sauce in which an enzyme-containing, fungus-covered substrate comprising divided bread of wheat gluten. The substrate is mashed with salt water, the mash is subjected to a three stage fermentation and then clarified by squeezing pasturing and filtration.
摘要翻译：一种生产调味酱的方法，其中含有含有酵母的真菌覆盖的基质包括分开的小麦面筋面包。将底物用盐水捣碎，将糊状物进行三段发酵，然后通过挤压牧草和过滤来澄清。

117. 发明授权

US5292511A Process for manufacturing a health-supplementary food containing aloe as an active ingredient 失效
标题翻译：制造含有芦荟作为活性成分的健康补充食品的方法
公开(公告)号：US5292511A
公开(公告)日：1994-03-08
申请号：US989540
申请日：1992-12-11
申请人： Il C. Kim , Sang Y. Lee , Chang W. Choi
发明人： Il C. Kim , Sang Y. Lee , Chang W. Choi
IPC分类号： A23L1/00 , A23L1/212 , A23L1/23 , A23L1/30 , A61K36/886 , C12G3/02 , A61K35/78
CPC分类号： C12G3/02 , A23L27/24
摘要： A process for manufacturing a health-supplementary food containing aloe as an active ingredient, including, in the order recited, the steps of washing aloe, fresh leaf vegetables including kale, root vegetables including carrot, and fruit including tomato thoroughly with water; pulverizing from 70 to 85 wt. % of aloe, from 10 to 20 wt. % of leaf vegetables including kale, from 5 to 15 wt. % of root vegetables and fruit including, respectively, carrot and tomato, into pieces having a length of 2 cm or less using a chopper to provide a pulverized mixture; mixing sugar with the pulverized mixture to provide a sugar concentration for the mixture of from 15 to 37.5 Brix; innoculating the mixture with from 2 to 5% by weight of a starter per 100% by weight of total starting materials, the starter having been cultured from a strain of Lactobacillus family grown in an MRS medium, in a fermenter at a temperature ranging from 20.degree. to 35.degree. C.; fermenting the mixture for from 48 to 96 hours, stopping fermentation when the mixture has a pH ranging from 3.2 to 3.7; squeezing the mixture using a press to obtain a fermented liquid, admixing additional sugar with the fermented liquid until homogenized to maintain the sugar concentration at a range of from 50 to 60 Brix; and aging the mixture at room temperature for several months.
摘要翻译：一种含有芦荟作为活性成分的健康补充食品的制造方法，其特征在于，包括以下步骤：用水清洗芦荟，包括羽衣甘蓝的新鲜蔬菜，包括胡萝卜在内的根系蔬菜，包括番茄在内的水果; 粉碎70至85wt。％的芦荟，10至20wt。百分比的叶菜，包括羽衣甘蓝，从5至15重量％％的根蔬菜和水果分别包括胡萝卜和番茄，使用切碎机成长为2cm或更小的碎片以提供粉碎的混合物; 将糖与粉碎的混合物混合以提供15至37.5Brix的混合物的糖浓度; 以每100重量％的总起始原料将起始剂与2至5重量％的起始物接触混合物，起始物已经在发酵罐中生长在MRS培养基中的乳杆菌家族菌株在20℃ 摄氏35度。将混合物发酵48至96小时，当混合物的pH为3.2〜3.7时停止发酵; 使用压机挤压混合物以获得发酵液体，将额外的糖与发酵液混合直到均质化，以将糖浓度维持在50至60白利糖度的范围内; 并将混合物在室温下老化数月。

118. 发明授权

US5142969A Kimchi fermentor and control system thereof using a kimchi curing sensor 失效
标题翻译：泡菜发酵罐及其控制系统使用泡菜固化传感器
公开(公告)号：US5142969A
公开(公告)日：1992-09-01
申请号：US278230
申请日：1988-11-30
申请人： Jae K. Chun
发明人： Jae K. Chun
IPC分类号： A23L19/20 , A23B4/12 , A23B7/00 , A23B7/10 , A23L19/00 , A23L27/24 , C12M1/36
CPC分类号： A23B4/12 , A23B7/10 , A23L27/24 , C12M41/12 , C12M41/18 , C12M41/48
摘要： A kimchi fermentor and control system thereof using a kimchi curing sensor relates to a mass production of kimchi or naturally fermenting foods, in which the kimchi fermentor is provided with the kimchi barrel having the heater and the cooler mounted therein, the agitator and the electric circuit based on the microprocessor, otherwise the kimchi fermentor is adapted to a home refrigerator using the compressor and the fan in lieu of the cooler and agitator. Also in order to control the kimchi fermentor the microprocessor receives the signal having the control variables from the kimchi curing sensor and displays its operation mode according to the kimchi preparation method, the kimchi curing sensor is constructed to detect air bubbles and count the number of air bubbles so that the fermentation of kimchi is measured.
摘要翻译：使用泡菜固化传感器的泡菜发酵罐及其控制系统涉及大量生产泡菜或天然发酵食品，其中泡菜发酵罐具有安装有加热器和冷却器的泡菜桶，搅拌器和电路基于微处理器，否则泡菜发酵罐适用于使用压缩机和风扇代替冷却器和搅拌器的家用冰箱。另外为了控制泡菜发酵罐，微处理器从泡菜固化传感器接收具有控制变量的信号，并根据泡菜制备方法显示其操作模式，泡菜固化传感器被构造成检测气泡并计数空气的数量泡沫，从而测量泡菜的发酵。

119. 发明授权

US5128261A Natural delta-lactones and process of the production thereof 失效
标题翻译：天然产品的生产及其生产工艺
公开(公告)号：US5128261A
公开(公告)日：1992-07-07
申请号：US582451
申请日：1990-09-13
申请人： Wilhelmus T. A. Maria de Laat , Peter H. van der Schaft
发明人： Wilhelmus T. A. Maria de Laat , Peter H. van der Schaft
IPC分类号： C12P17/08 , A23L27/20 , A23L27/24 , C12P17/06 , C12R1/645 , C12R1/865
CPC分类号： C12P17/06 , A23L27/2052 , A23L27/24 , Y10S435/911
摘要： The present invention concerns natural 5-decanolide and 5-dodecanolide, obtainable by biocatalytic reduction of natural 2-decen-5-olide, respectively 2-dodecen-5-olide, as well as the production of natural 5-decanolide and 5-dodecanolide by biocatalytic reduction of the corresponding unsaturated natural 2-decen-5-olide, respectively 2-dodecen-5-olide.

120. 发明授权

US4479972A Flavor and mouthfeel character in foodstuffs by the addition of bitter principles 失效
标题翻译：通过加入苦味原理，食品中的风味和口感特征
公开(公告)号：US4479972A
公开(公告)日：1984-10-30
申请号：US394035
申请日：1982-06-30
申请人： Robert J. Soukup , Thomas H. Parliment
发明人： Robert J. Soukup , Thomas H. Parliment
IPC分类号： A23L27/12 , A23L27/20 , A23L27/24 , A23L2/38 , A23L1/04
CPC分类号： A23L27/24 , A23L27/13 , A23L27/20
摘要： A process for enhancing the flavor impact and mouthfeel characteristics of foodstuffs, particularly citrus-flavored beverages and desserts, is disclosed which comprises adding an effective amount of a bittering agent selected from the group consisting of naringin, limonin, nomilin and combinations thereof.
摘要翻译：公开了一种用于增强食品，特别是柑橘风味饮料和甜点的风味影响和口感特征的方法，其包括加入有效量的选自柚皮苷，柠檬苦素，维琳林及其组合的苦味剂。

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