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81. 发明申请

US20140308430A1 EFFECTIVE USE OF YEAST AND YEAST EXTRACT RESIDUE 审中-公开
标题翻译：有效利用YEAST和YEAST提取残留
公开(公告)号：US20140308430A1
公开(公告)日：2014-10-16
申请号：US14355028
申请日：2012-10-31
申请人： KOHJIN LIFE SCIENCES CO., LTD.
发明人： Kenichi Ason , Yusuke Fukuda , Setsuko Hirakura , Hiroko Kodera , Eiji Nakao
IPC分类号： A23L1/23 , C07K14/39
CPC分类号： C07K14/39 , A23J1/18 , A23L27/24 , A23L33/145 , C07K14/395 , C12N1/16 , C12N1/18 , C12P21/06
摘要： To provide effective use from a yeast extract residue, an excess of which is produced as a byproduct of yeast extract, or reduction in amount of the yeast extract residue. Also to obtain various useful substances. A cell wall lytic enzyme having no protease is allowed to act on a yeast extract residue, after which a heat treatment is performed at 70 to 80° C. for 10 to 20 minutes, thereby enabling separation into a fraction of primarily cell walls and a fraction of primarily protein. A yeast protein having a protein content of 60% or more is obtained from the fraction of primarily protein and, by subjecting the yeast protein to enzymatic degradation, a seasoning having a high amount of total nitrogen is obtained.
摘要翻译：提供酵母提取物残留物的有效用途，其过量作为酵母提取物的副产物产生，或减少酵母提取物残余物的量。还要获得各种有用的物质。不含蛋白酶的细胞壁溶解酶作用于酵母提取物残渣，然后在70〜80℃下进行10〜20分钟的热处理，从而能够分离为一部分细胞壁和主要蛋白质的分数。从主要蛋白质的级分获得蛋白质含量为60％以上的酵母蛋白质，通过使酵母蛋白质进行酶降解，得到具有高氮总量的调味品。

82. 发明申请

US20140234485A1 BASE, PRODUCTS CONTAINING THE SAME, PREPARATION METHODS AND USES THEREOF 审中-公开
标题翻译：基料，含有该产品的产品，其制备方法及其用途
公开(公告)号：US20140234485A1
公开(公告)日：2014-08-21
申请号：US14263548
申请日：2014-04-28
申请人： Nestec S.A.
发明人： Beatrice Diono , Helge Ulmer , Swen Rabe
IPC分类号： A23L1/226
CPC分类号： A23L27/24 , A23L27/201 , A23L27/215 , A23V2002/00
摘要： The present invention concerns a base characterized in that it is prepared by the following steps: (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a).
摘要翻译：本发明涉及一种碱，其特征在于其通过以下步骤制备：（a）富含前体的原料的部分生物水解，和（b）从（a）得到的产物的热反应步骤。所述碱可以用另外的步骤制备，其是步骤（a）的所得产物的随后或同时发酵。

83. 发明授权

US08728552B2 Process for the preparation of a hydrolysate 有权
标题翻译：制备水解产物的方法
公开(公告)号：US08728552B2
公开(公告)日：2014-05-20
申请号：US12747623
申请日：2008-12-05
申请人： Bee Gim Lim
发明人： Bee Gim Lim
IPC分类号： A23L1/28
CPC分类号： A23L17/65 , A23L27/24 , A23L27/50
摘要： A process of preparing a hydrolysate of an edible solid substrate is provided. The edible solid substrate may be of animal or plant origin including edible animal meat, fish meat, shellfish meat or an edible plant or a combination thereof. The process includes preparing a fermented koji from a protein containing material and a carbohydrate, mixing the fermented koji with a selected edible solid substrate to form a mixture and hydrolysing the mixture in an environment with less than 2% salt content, preferably in a substantially salt-free condition. In another embodiment, the fermented koji may be prepared from an edible solid substrate itself. The hydrolysate may be further subjected to a moromi fermentation stage to obtain a food composition. Alternatively, a culture of a lactic acid bacteria may be inoculated to the mixture prior to the hydrolysis, which therefore eliminates the moromi fermentation and accelerated the process.
摘要翻译：提供了制备可食用固体基质的水解产物的方法。可食用固体基质可以是动物或植物来源，包括食用动物肉，鱼肉，贝类肉或食用植物或其组合。该方法包括从含蛋白质的材料和碳水化合物制备发酵曲，将发酵的曲与所选择的可食用固体底物混合以形成混合物，并在小于2％盐含量的环境中水解该混合物，优选在基本上盐 - 自由条件。在另一个实施方案中，发酵曲可以由可食用固体基质本身制备。水解产物可进一步进行moromi发酵阶段以获得食物组合物。或者，可以在水解之前将乳酸菌的培养物接种到混合物中，从而消除了moromi发酵并加速了该过程。

84. 发明授权

US08586114B2 Method for producing stinky brine for use in production of stinky tofu and fermentation broth used therefor 有权
标题翻译：用于生产用于生产臭豆腐和发酵肉汤的臭水的方法
公开(公告)号：US08586114B2
公开(公告)日：2013-11-19
申请号：US13658363
申请日：2012-10-23
申请人： Food Industry Research & Development Institute
发明人： Jinn-Tsyy Lai , Fang-Yi Cheng , Chin-Chu Ho , Fwu-Ling Lee , Han-Ken Chen , Chii-Cherng Liao
IPC分类号： A23C9/12 , C12N1/20
CPC分类号： A23C20/025 , A23L27/24
摘要： A method for producing stinky brine for use in production of stinky tofu and a fermentation broth used therefore is provided. The method for producing stinky brine includes steps of inoculating a fermentation broth with microflora for producing the stinky brine. The fermentation broth includes at least 85˜153 g/L of tryptone and 15˜27 g/L of soytone, which may further include a trace amount of glucose, sodium chloride, dipotassium phosphate or a combination thereof.
摘要翻译：因此，提供了生产用于生产臭豆腐和发酵肉汤的臭水的方法。用于生产臭味盐水的方法包括以下步骤：用发酵液用微生物菌苗接种以产生臭味的盐水。发酵液含有至少85〜153g / L的胰蛋白胨和15〜27g / L的黄酮酮，其还可以含有微量的葡萄糖，氯化钠，磷酸氢二钾或其组合。

85. 发明申请

US20130280381A1 YEAST, YEAST EXTRACT CONTAINING GAMMA-GLU-ABU, AND A METHOD FOR PRODUCING THE SAME 审中-公开
标题翻译：含有GAMMA-GLU-ABU的YEAST，YEAST提取物及其生产方法
公开(公告)号：US20130280381A1
公开(公告)日：2013-10-24
申请号：US13838065
申请日：2013-03-15
申请人： Ajinomoto Co., Inc.
发明人： Hiroaki Nishiuchi , Misato Morita , Wataru Hoshino , Junko Yamazaki , Takayuki Ito , Kazuo Yamagishi
IPC分类号： A23L1/28 , C12P13/14
CPC分类号： A23L31/15 , A23L5/00 , A23L27/22 , A23L27/24 , A23L31/00 , A23L33/14 , A23L33/145 , A23V2002/00 , C12N1/18 , C12N9/1096 , C12N9/93 , C12N15/81 , C12P13/04 , C12P13/14 , C12Y203/02002 , C12Y603/02002 , C12Y603/02003
摘要： A yeast extract containing 0.2% or more of γ-Glu-Abu based on dry weight of the yeast extract is produced by culturing a yeast, such as Saccharomyces cervisiae or Candida utilis, in a medium containing a compound selected from Abu (L-2-aminobutyric acid) and γ-Glu-Abu (L-γ-glutamyl-L-2-aminobutyric acid), and preparing a yeast extract from the obtained cells.
摘要翻译：通过在含有选自Abu（L-2）的化合物的培养基中培养酵母，例如酿酒酵母或产朊假丝酵母，通过酵母提取物的干重来含有0.2％以上的γ-Glu-Abu的酵母提取物 - 氨基丁酸）和γ-Glu-Abu（L-γ-谷氨酰基-L-2-氨基丁酸），并从所获得的细胞制备酵母提取物。

86. 发明申请

US20130122141A1 FLAVOR CONTAINING L-GLUTAMIC ACID AND METHOD THEREOF 有权
标题翻译：含有L-谷氨酸的香精及其方法
公开(公告)号：US20130122141A1
公开(公告)日：2013-05-16
申请号：US13673850
申请日：2012-11-09
申请人： CJ CHEILJEDANG CORPORATION
发明人： Jin Man CHO , Jeong Hwan KIM , Yong Bum SEO , Jang Hee PARK , In Seok HWANG , Hyun Suk EOM
IPC分类号： A23L1/22
CPC分类号： A23L1/22091 , A23L27/22 , A23L27/24 , C12P13/14
摘要： Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion of culture to be in the range of 0 to 10 g/L in cultivation of L-glutamic acid producing microorganisms, thereby facilitating drying of the fermentation liquor containing L-glutamic acid. A flavoring produced by the method is also disclosed.
摘要翻译：本文公开了一种通过将培养完成后的最终发酵液中残留的氨的含量调节为0〜10g / L的培养中的L至10g / L的范围，来生产含有来自天然食品的L-谷氨酸的调味剂的方法产生谷氨酸的微生物，从而促进含有L-谷氨酸的发酵液的干燥。还公开了通过该方法生产的调味剂。

87. 发明授权

US08153174B2 Fermented protein product 有权
标题翻译：发酵蛋白产品
公开(公告)号：US08153174B2
公开(公告)日：2012-04-10
申请号：US11392925
申请日：2006-03-30
申请人： Ole Kaae Hansen
发明人： Ole Kaae Hansen
IPC分类号： A23L1/20
CPC分类号： A23K50/60 , A23J3/14 , A23J3/16 , A23K10/12 , A23K20/147 , A23K50/30 , A23L11/09 , A23L11/37 , A23L13/426 , A23L13/60 , A23L13/67 , A23L27/24 , A23L33/14 , A23L33/185 , A61K8/64 , A61K8/645 , A61K2800/85 , A61Q19/10
摘要： The present invention relates to protein products with improved nutritional value, and enhanced organoleptic properties, and uses thereof. In particular, the present invention provides fermented protein rich products on basis of fermented pulses and yeast, wherein the fermentation is followed by a heating step.
摘要翻译：本发明涉及具有改善的营养价值和增强的感官特性的蛋白质产品及其用途。特别地，本发明基于发酵的脉冲和酵母提供发酵的富含蛋白质的产物，其中发酵之后是加热步骤。

88. 发明申请

US20110311680A1 SOFT DRINK, GRAPE SKIN EXTRACT, AND METHODS OF PREPARATION OF SAME 审中-公开
标题翻译：软饮料，草皮提取物及其制备方法
公开(公告)号：US20110311680A1
公开(公告)日：2011-12-22
申请号：US13140427
申请日：2009-12-04
申请人： Hideki Takase , Hiroyuki Ohashi , Takashi Okoshi , Hironori Kobayashi , Ryoji Takata , Tomonori Kon-No
发明人： Hideki Takase , Hiroyuki Ohashi , Takashi Okoshi , Hironori Kobayashi , Ryoji Takata , Tomonori Kon-No
IPC分类号： A23L2/56 , C12G1/022 , A23L1/222
CPC分类号： C12F3/06 , A23L2/02 , A23L2/56 , A23L27/2022 , A23L27/21 , A23L27/24 , A23L27/29 , A23L33/105
摘要： The disclosed are a soft drink having both an excellent fruity aroma and a fruity afteraroma once swallowed, and a method for manufacturing the same. The further disclosed are a grape skin extract, rich in precursors of 3-mercaptohexan-1-ol having good aroma, for use in manufacturing the soft drink, and to a method of preparation of the same.
摘要翻译：所公开的是一旦吞咽了具有优异的果香香味和果香后味的软饮料，以及其制造方法。进一步公开的是用于制造软饮料的富含具有良好香气的3-巯基己烷-1-醇的前体的葡萄皮提取物及其制备方法。

89. 发明授权

US07842799B2 Recombinant vector capable of increasing secretion of Koji mold protease 失效
标题翻译：能增加Koji模型蛋白酶分泌的重组载体
公开(公告)号：US07842799B2
公开(公告)日：2010-11-30
申请号：US11990926
申请日：2006-09-19
申请人： Osamu Hatamoto , Genryou Umitsüki , Masayuki Machida , Motoaki Sano , Akimitsu Tanaka , Chitoshi Oka , Hiroshi Maeda , Hitoshi Tainaka , Touru Ito , Tomomi Uchikawa , Tsutomu Masuda , Kenichiro Matsushima
发明人： Osamu Hatamoto , Genryou Umitsüki , Masayuki Machida , Motoaki Sano , Akimitsu Tanaka , Chitoshi Oka , Hiroshi Maeda , Hitoshi Tainaka , Touru Ito , Tomomi Uchikawa , Tsutomu Masuda , Kenichiro Matsushima
IPC分类号： C12N15/31 , C12N15/79 , C12N15/80
CPC分类号： C12N15/80 , A23L11/09 , A23L27/24 , A23L27/50 , C07K14/38 , C12N9/62 , C12P21/02
摘要： To improve the activity of a Koji mold protease in a solid or liquid culture medium in the production of foods (e.g., a seasoning), pharmaceuticals (e.g., a digestive agent), protease for use in a detergent and the like.Disclosed are a recombinant vector having capability of increasing the secretion of the Koji mold protease, a Koji mold which is transformed with the vector and has an increased expression of a gene for a protease or an increase secretion of the same, a method for the production of a protease by using the transformed Koji mold, and the like.
摘要翻译：改善在固体或液体培养基中生产食品（例如调味品），药物（例如消化剂），用于洗涤剂等的蛋白酶中的Koji模具蛋白酶的活性。公开了具有增加Koji模型蛋白酶的分泌能力的重组载体，用载体转化并具有增加的蛋白酶基因表达或其增加分泌的Koji模型，生产方法的蛋白酶通过使用转化的Koji模具等。

90. 发明申请

US20100291267A1 MEAT PRODUCTS WITH INCREASED LEVELS OF BENEFICIAL FATTY ACIDS 审中-公开
标题翻译：肉类产品具有增加的受益水平
公开(公告)号：US20100291267A1
公开(公告)日：2010-11-18
申请号：US12743981
申请日：2008-11-21
申请人： Nick Nissing , Richard S. Wilkes
发明人： Nick Nissing , Richard S. Wilkes
IPC分类号： A23L1/314 , A23D9/00 , A23L1/302
CPC分类号： A23L17/70 , A23L13/43 , A23L13/65 , A23L13/67 , A23L17/00 , A23L27/201 , A23L27/215 , A23L27/24 , A23V2002/00 , A23V2200/328 , A23V2250/602 , A23V2250/628
摘要： Preferred embodiments of the present invention provide for improved meat products and methods of producing such meat products by increased incorporation of healthy fats containing beneficial fatty acids such as stearidonic acid (SDA). Furthermore, various embodiments provide methods for producing such products, including steps such as reducing the saturated fat content through breeding and/or meat processing techniques. In some embodiments, the finished meat product has a higher fat content than the initial meat tissue with corresponding improvements to flavor and texture as well as improved health benefits for the consumer.
摘要翻译：本发明的优选实施方案通过增加包含有益脂肪酸（例如十八碳四烯酸（SDA））的健康脂肪的掺入来提供改进的肉制品和生产这种肉制品的方法。此外，各种实施方案提供了用于生产这种产品的方法，包括诸如通过育种和/或肉加工技术降低饱和脂肪含量的步骤。在一些实施方案中，成品肉类产品的脂肪含量高于初始肉类组织，具有相应的风味和质地改善以及消费者改善的健康益处。

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