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11. 发明授权

US10314325B2 Methods and compositions for affecting the flavor and aroma profile of consumables 有权
公开(公告)号：US10314325B2
公开(公告)日：2019-06-11
申请号：US15839994
申请日：2017-12-13
申请人： Impossible Foods Inc.
发明人： Rachel Fraser , Patrick O'Reilly Brown , Jessica Karr , Celeste Holz-Schietinger , Elysia Cohn
IPC分类号： A23L27/26 , A23D7/005 , A23L2/66 , C12C5/02 , C12G3/06 , A23J3/22 , A23L29/238 , A23L7/109 , A23L27/10 , A23L5/41 , A23L33/185 , A23L13/40 , A23L27/00 , A23L27/20
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.

12. 发明申请

US20190029300A1 TASTE-MODIFYING COMBINATIONS 审中-公开
公开(公告)号：US20190029300A1
公开(公告)日：2019-01-31
申请号：US16145646
申请日：2018-09-28
申请人： FIRMENICH SA
发明人： Maryline BILLAT-ROSSI , Kasia AEBERHARDT
IPC分类号： A23L27/00 , A23L17/00 , A23L13/40 , A23L27/40 , A23L27/30 , A23L27/26 , A23L27/24 , A23L27/21 , A23L27/20 , A23L23/10
摘要： The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5, or even a C1 to C3, alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient in combination with other ingredients to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

13. 发明授权

US10172381B2 Methods and compositions for consumables 有权
公开(公告)号：US10172381B2
公开(公告)日：2019-01-08
申请号：US15786776
申请日：2017-10-18
申请人： Impossible Foods Inc.
发明人： Marija Vrljic , Sergey Solomatin , Rachel Fraser , Patrick O'Reilly Brown , Jessica Karr , Celeste Holz-Schietinger , Michael Eisen , Ranjani Varadan
IPC分类号： A23L27/26 , A23D7/005 , A23L2/66 , C12C5/02 , C12G3/06 , A23J3/22 , A23L29/238 , A23L7/109 , A23L27/10 , A23L5/41 , A23L33/185 , A23L13/40 , A23L27/00 , A23L27/20
摘要： Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.

14. 发明申请

US20180168209A1 METHODS AND COMPOSITIONS FOR AFFECTING THE FLAVOR AND AROMA PROFILE OF CONSUMABLES 审中-公开
公开(公告)号：US20180168209A1
公开(公告)日：2018-06-21
申请号：US15839994
申请日：2017-12-13
申请人： Impossible Foods Inc.
发明人： Rachel Fraser , Patrick O'Reilly Brown , Jessica Karr , Celeste Holz-Schietinger , Elysia Cohn
IPC分类号： A23L27/26 , A23L33/185 , A23L27/20 , A23L13/40 , A23L27/00
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.

15. 发明申请

US20180035695A1 EXTRACTION AND CONCENTRATION OF FOOD FLAVOURS 审中-公开
公开(公告)号：US20180035695A1
公开(公告)日：2018-02-08
申请号：US15556289
申请日：2016-03-07
申请人： CITRUS JUNOS S. A R.L.
发明人： Yannick ALLENO
IPC分类号： A23L2/56 , A23L27/29 , A23L27/26 , A23L17/20 , A23L27/10
CPC分类号： A23L2/56 , A23L13/30 , A23L17/20 , A23L27/115 , A23L27/12 , A23L27/26 , A23L27/29 , A23V2002/00
摘要： A method for extracting and concentrating the flavours of one of more foodstuffs, including the steps of (a) cooking the foodstuff or foodstuffs under vacuum for a duration of 1 to 15 hours, preferably between 1.5 and 13 hours, at a temperature of between 50 and 90° C., preferably between 70 and 88° C., more preferably between 80 and 86° C., in order to obtain an exudate of the foodstuff or foodstuffs, (b) collecting the exudate, (c) crystallising the water contained in the exudate in the form of ice by freezing the exudate, and (d) obtaining a concentrated extract of flavours from the exudate by separating the ice crystals from the remainder of the exudate, wherein step (a) of under vacuum cooking is carried out in bags of the vacuum bag type.

16. 发明授权

US09808010B2 Chewable composition 有权
公开(公告)号：US09808010B2
公开(公告)日：2017-11-07
申请号：US14791996
申请日：2015-07-06
申请人： VIRBAC CORPORATION
发明人： Dan Coleman , Steve Standley
IPC分类号： A61K9/00 , A61K31/506 , A61K31/7048 , A61K47/10 , A61K47/26 , A61K47/38 , A61K47/44 , A61K47/46 , A23K20/105 , A23K20/121 , A23K20/158 , A23K20/163 , A23K50/42 , A23L27/26 , A23L27/30 , A23L29/00 , A23L29/30 , A01N43/90 , A61K31/4985 , A23K20/195 , A23K50/40 , A61K9/20 , A61K9/14
CPC分类号： A01N43/90 , A23K20/105 , A23K20/121 , A23K20/158 , A23K20/163 , A23K20/195 , A23K50/40 , A23K50/42 , A23L27/26 , A23L27/30 , A23L29/03 , A23L29/04 , A23L29/30 , A23V2002/00 , A61K9/0056 , A61K9/146 , A61K9/2013 , A61K9/2054 , A61K31/4985 , A61K31/506 , A61K31/7048 , A61K47/10 , A61K47/26 , A61K47/38 , A61K47/44 , A61K47/46 , A61K2300/00
摘要： A chewable composition, comprising at least one pharmaceutically active ingredient component; solid components including at least one flavor, and at least one disintegrant including at least one non-starch disintegrant; flowable components including a flowable oil, and at least one wetting agent other than water.

17. 发明授权

US09700067B2 Methods and compositions for affecting the flavor and aroma profile of consumables 有权
公开(公告)号：US09700067B2
公开(公告)日：2017-07-11
申请号：US14797006
申请日：2015-07-10
申请人： Impossible Foods Inc.
发明人： Rachel Fraser , Patrick O'Reilly Brown , Jessica Karr , Celeste Holz-Schietinger , Elysia Cohn
IPC分类号： A23J1/14 , A23J3/14 , A23J1/12 , A23J3/22 , A23L27/00 , A23L27/10 , A23L27/20 , A23L27/26 , A23L33/185 , A23L13/40
CPC分类号： A23L27/26 , A23J1/12 , A23J1/14 , A23J3/14 , A23J3/227 , A23L13/424 , A23L13/426 , A23L27/00 , A23L27/10 , A23L27/20 , A23L33/185
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.

18. 发明申请

US20050042349A1 Compositions with a ckicken flavour, use and production thereof 有权
标题翻译：具有浓郁味道的组合物，其使用和生产
公开(公告)号：US20050042349A1
公开(公告)日：2005-02-24
申请号：US10499550
申请日：2002-12-18
申请人： Jan Kortes
发明人： Jan Kortes
IPC分类号： A23L27/20 , A23L27/21 , A23L27/26 , C12P7/64 , A23L1/22
CPC分类号： A23L27/26 , A23L27/201 , A23L27/215
摘要： The present invention provides with a method for producing compositions with a chicken flavour. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one amino acid; (b) keeping the mixture at a temperature sufficient for the reducing carbohydrate and amino acid to react with each other; (c) adding to the mixture a composition comprising arachidonic acid, whereby said arachidonic acid is esterified for at least 50% w/w, preferably at least 65% w/w, more preferably at least 80% w/w, most preferably at least 90% w/w to the glycerol moiety of a triglyceride; and (d) keeping the mixture at a temperature sufficient for the chicken flavour to develop; and possibly: (e) drying the composition under mild conditions. The use of an oil rich in arachidonic acid, whereby said arachidonic acid is esterified to the glycerol moiety of a triglyceride, confers an enhanced stability to the compositions obtained. A composition of the invention is stable at room temperature for at least one year.
摘要翻译：本发明提供一种生产具有鸡肉风味的组合物的方法。本发明的组合物可以通过以下方法获得：（a）制备包含至少一种还原性碳水化合物和至少一种氨基酸的混合物; （b）将混合物保持在足以使还原性碳水化合物和氨基酸彼此反应的温度; （c）向混合物中加入包含花生四烯酸的组合物，由此所述花生四烯酸酯化至少50％w / w，优选至少65％w / w，更优选至少80％w / w，最优选在至少90％w / w的甘油三酯的甘油部分; 和（d）将混合物保持在足以使鸡肉味发展的温度; 并且可能：（e）在温和条件下干燥组合物。使用富含花生四烯酸的油，其中所述花生四烯酸酯化为甘油三酯的甘油部分，赋予所获得的组合物增强的稳定性。本发明的组合物在室温下稳定至少一年。

19. 发明授权

US5811149A Flavorants obtained from fatty acids 失效
标题翻译：从脂肪酸获得的调味剂
公开(公告)号：US5811149A
公开(公告)日：1998-09-22
申请号：US920693
申请日：1997-08-29
申请人： Teh-Kuei Chen , John Stewart Tandy
发明人： Teh-Kuei Chen , John Stewart Tandy
IPC分类号： A23L27/20 , A23L27/21 , A23L27/26 , C11C3/00 , C11C3/08 , A23L1/22
CPC分类号： C11C3/08 , A23L27/201 , A23L27/215 , A23L27/26 , C11C3/006
摘要： Flavorants are obtained by collecting differing volatile fractions evolved over differing periods of time from at least one fatty acid into which oxygen is introduced while being heated to a temperature of from 150.degree. C. to 475.degree. C.
摘要翻译：调味剂是通过收集在不同时间段内从至少一种脂肪酸中放出的不同挥发性成分而获得的，当加热至150℃至475℃的温度时，引入氧气。

20. 发明授权

US5368879A Flavorful dry food condiment and process of providing the same 失效
标题翻译：美味的干性食品调味品及其提供过程相同
公开(公告)号：US5368879A
公开(公告)日：1994-11-29
申请号：US97351
申请日：1993-07-23
申请人： Jackie L. White , Thomas A. Perfetti
发明人： Jackie L. White , Thomas A. Perfetti
IPC分类号： A23L23/00 , A23L27/10 , A23L27/26 , A23L1/22
CPC分类号： A23L23/00 , A23L27/11 , A23L27/26
摘要： A process for providing a flavorable composition for use as a food condiment is provided. The composition is provided by extracting a mixture of steak sauce ingredients to provide a steak sauce extract separated from the extracted mixture of steak sauce ingredients. The steak sauce extract is heated in a pressure-controlled environment to above ambient pressure at a temperature above about 100.degree. C. The heat treated extract is then contacted with a substrate which is subsequently ground into powder form to provide a dry, powdered condiment useful as a steak sauce.
摘要翻译：提供了一种提供用作食品调味品的调味组合物的方法。通过提取牛排酱成分的混合物来提供组合物，以提供从提取的牛排酱成分混合物中分离的牛排酱提取物。将牛排酱提取物在压力控制的环境中在高于约100℃的温度下加热到高于环境压力。然后将经热处理的提取物与底物接触，底物随后研磨成粉末形式，以提供干燥的粉末状调味品作为一个牛排酱。

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