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1. 发明授权

US4194017A Flavored bouillon base 失效
标题翻译：调味汤基
公开(公告)号：US4194017A
公开(公告)日：1980-03-18
申请号：US899719
申请日：1978-04-25
申请人： Hermann Poiger , Lienhard B. Huster
发明人： Hermann Poiger , Lienhard B. Huster
IPC分类号： A23L27/21 , A23L1/231
CPC分类号： A23L27/215
摘要： A process for the production of a flavoring product reminiscent of meat in taste, which comprises diluting a yeast autolysate with at least the same quantity by weight of water, precipitating substantially insoluble salts, especially alkaline-earth metal phosphates, by heating the diluted autolysate at a pH-value in the range from 7 to 8.5, separating solid fractions from the autolysate treated by heating so that only a solution is left, treating the residual solution obtained by steam distillation, concentrating the treated solution by evaporation to a dry matter content of from 75% to 85% by weight, mixing the concentrate obtained with at least one vegetable protein hydrolysate, a monosaccharide and a substance containing sulphur in sulphide form, and heating the mixture for 0.5 to 5 minutes to a temperature in the range from 100.degree. C. to 200.degree. C. to obtain a reaction product.
摘要翻译：一种用于生产味道味道的调味产品的方法，其包括用至少相同重量的水稀释酵母自溶物，通过将稀释的自动酯化物加热稀释基本上不溶的盐，特别是碱土金属磷酸盐 pH值在7至8.5的范围内，从通过加热处理的自溶物中分离固体部分，使得只剩下溶液，处理通过蒸汽蒸馏获得的残留溶液，通过蒸发将处理过的溶液浓缩至干物质含量 75重量％至85重量％，将得到的浓缩物与至少一种植物蛋白水解产物，单糖和硫化硫形式的物质混合，并将混合物加热0.5至5分钟至100℃ 在200℃下反应得到反应产物。

2. 发明授权

US4185121A Process for the treatment of an acid hydrolysate of vegetable matter and the products obtained 失效
标题翻译：用于处理植物性酸性水解物的方法和获得的产品
公开(公告)号：US4185121A
公开(公告)日：1980-01-22
申请号：US885688
申请日：1978-03-13
申请人： Lienhard B. Huster , Max Guggenbuhler
发明人： Lienhard B. Huster , Max Guggenbuhler
IPC分类号： G01J3/00 , A23J3/32 , A23L1/221 , A23L1/226 , A23L1/227 , A23L1/238 , A23L1/27 , A23L1/275 , A23L5/40 , A23L27/10 , B01D61/14 , B01D61/22 , C07K14/415
CPC分类号： B01D61/145 , A23J3/32 , A23L27/10 , A23L27/21 , B01D2313/90 , B01D2325/20
摘要： A process for the treatment of an acid hydrolysate of vegetable matter for separating it into a dark colored fraction and a light colored fraction is disclosed. In a turbulent flow, it is placed in contact with at least one semi-permeable membrane which is stable in an acidic medium under a pressure of from 4 to 50 kg/cm.sup.2 which produces a first lightly colored liquid or permeate which passes through the membrane, the average color intensity of which, measured by its extinction, is about one tenth of that of the hydrolysate, and a second strongly colored liquid or retentate which does not pass through the membrane. The dried retentate is used as a seasoning and/or coloring agent.
摘要翻译：公开了一种用于处理植物物质的酸水解产物以将其分离成深色部分和浅色部分的方法。在湍流中，它与至少一种在4至50kg / cm 2的压力下在酸性介质中稳定的半透膜接触，产生通过膜的第一轻质液体或渗透物，其消光度的平均颜色强度约为水解产物的十分之一，第二个强烈着色的液体或渗余物不通过膜。干燥的滞留物用作调味和/或着色剂。

3. 发明授权

US4737370A Method of preparing and reconstituting a dried starch rich food product and product thereof 失效
标题翻译：制备和重构干淀粉富食品及其制品的方法
公开(公告)号：US4737370A
公开(公告)日：1988-04-12
申请号：US665957
申请日：1984-10-29
申请人： Lienhard B. Huster , Lars Askman
发明人： Lienhard B. Huster , Lars Askman
IPC分类号： A23L19/00 , B65D81/34 , A23L1/214
CPC分类号： B65D81/3415 , A23L19/01 , B65D2581/3405 , Y02W90/11
摘要： A dried puree of a starchy material, preferably the yam, in the form of flakes is compacted under a pressure of from 50 to 120 bars and then reduced to granules having a bulk density of from 0.40 to 0.65 kg/l. The granules may be placed in a water-permeable bag which may be filled to 45 to 80% of its volume with the starchy material. In the case of the yam, the dry matter content of the reconstituted material is on the order of 30 to 36%.
摘要翻译：以50〜120巴的压力压制薄片形式的淀粉质材料，优选山药的干泥，并将其还原成堆积密度为0.40至0.65kg / l的颗粒。颗粒可以放置在透水袋中，其可以用淀粉材料填充到其体积的45至80％。在山药的情况下，重构物的干物质含量约为30〜36％。

4. 发明授权

US4073961A Bouillon base 失效
标题翻译：布永基地
公开(公告)号：US4073961A
公开(公告)日：1978-02-14
申请号：US714118
申请日：1976-08-13
申请人： Rupert J. Gasser , Lienhard B. Huster
发明人： Rupert J. Gasser , Lienhard B. Huster
IPC分类号： A23L23/10 , A23L27/21 , A23L33/145 , A23J1/18 , A23L1/28
CPC分类号： A23L23/10 , A23L27/215 , A23L33/145
摘要： A process for the production of a starting material for the preparation of bouillons from a yeast protein degradation product, which comprises diluting a yeast autolysate with at least the same quantity by weight of water, precipitating substantially insoluble salts, especially alkaline-earth metal phosphates, by heating the diluted autolysate at a pH-value of from 7 to 8.5, separating solid fractions from the treated autolysate by heating so that only a solution is left, treating the residual solution thus obtained by steam distillation, concentrating the treated solution by evaporation to a dry matter content of from 50% to 80% by weight, mixing 0 to 8% of fats, 0 to 5% of a monosaccharide, and 0 to 2% of a nucleotide with the concentrated solution obtained, reacting the mixture obtained by heating at a pH-value of from 5.8 to 6.8 and drying the mixture.
摘要翻译：一种用于从酵母蛋白质降解产物制备豆粕的原料的方法，其包括用至少相同量的水稀释酵母自溶物，沉淀基本上不溶的盐，特别是碱土金属磷酸盐，通过加热pH值为7至8.5的稀释的自溶物，通过加热从处理的自乳液中分离固体部分，使得仅留下溶液，通过蒸汽蒸馏处理由此获得的残留溶液，通过蒸发浓缩处理的溶液至干物质含量为50〜80重量％，混合0〜8％的脂肪，0〜5％的单糖，0〜2％的核苷酸与得到的浓缩液反应， pH值为5.8至6.8，并干燥该混合物。

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