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1. 发明申请

US20140148579A1 HYDROLYSATE OF A PROTEIN SUBSTRATE AND A PROCESS FOR PRODUCING THEREOF 审中-公开
标题翻译：蛋白质底物的水解产物及其生产方法
公开(公告)号：US20140148579A1
公开(公告)日：2014-05-29
申请号：US14115266
申请日：2011-05-03
申请人： Bee Gim Lim , Thang Ho Dac
发明人： Bee Gim Lim , Thang Ho Dac
IPC分类号： C12P21/06 , C07K14/415
CPC分类号： C12P21/06 , A23J3/341 , A23L27/24 , C07K14/415
摘要： The present invention relates to a hydrolysate obtainable by hydrolysing a substrate comprising at least one animal protein by a food-grade bacterium in an environment of less than 2 wt % salt content. The present invention further relates to a process for producing a hydrolysate, comprising the steps of a) mixing a substrate with a food-grade bacterium, and b) incubating the mixture of step a) under conditions of less than 2 wt % salt content, wherein the substrate comprises at least one animal protein. The hydrolysate or the hydrolysate obtainable from the process in accordance with the present invention is superior in flavour, aroma, texture and nutritional value, and may be used or further processed to obtain a food product.
摘要翻译：本发明涉及通过在小于2重量％盐含量的环境中通过食品级细菌水解包含至少一种动物蛋白质的底物而获得的水解产物。本发明还涉及一种生产水解产物的方法，包括以下步骤：a）将底物与食品级细菌混合，以及b）在小于2重量％盐含量的条件下孵育步骤a）的混合物，其中所述底物包含至少一种动物蛋白。可从本发明方法获得的水解产物或水解产物在风味，香气，质地和营养价值方面都是优异的，并且可以被使用或进一步加工以获得食品。

2. 发明授权

US06383532B1 Production of a hydrolysate 有权
标题翻译：生产水解产物
公开(公告)号：US06383532B1
公开(公告)日：2002-05-07
申请号：US09552509
申请日：2000-04-19
申请人： Bee Gim Lim , Tsui Luan Ng , Sven Heyland , Thang Ho Dac
发明人： Bee Gim Lim , Tsui Luan Ng , Sven Heyland , Thang Ho Dac
IPC分类号： A23B710
CPC分类号： A23J3/346 , A23L27/215 , A23L27/50
摘要： The invention relates to a hydrolysate and a process for the production of the hydrolysate. The process includes a fermenting step wherein a Koji substrate of a protein containing material and a carbohydrate that has been injected with a culture of a lactic acid bacteria that is capable of imparting a specific characteristic note to the hydrolysate is fermented to produce a fermented Koji and a hydrolysis step wherein the fermented Koji is hydrolyzed at a temperature of between about 2° C. and 50° C. and a pH of from about 5.6 to 7.0 for a period of from about 1 to 20 days to produce a hydrolysate. The characteristic note of the hydrolysate is stronger than if the inoculation with the lactic acid bacteria occurred after the fermentation stage.
摘要翻译：本发明涉及水解产物和生产水解产物的方法。该方法包括发酵步骤，其中将含有蛋白质的材料的Koji底物和已经注射了能够赋予水解产物特定特征的乳酸菌的培养物的碳水化合物发酵以产生发酵的Koji，水解步骤，其中发酵的Koji在约2℃至50℃的温度和约5.6至7.0的温度下水解约1至20天的时间以产生水解产物。水解产物的特征是比发酵后发生乳酸菌接种强。

3. 发明授权

US06309680B1 Pelletization process 失效
标题翻译：造粒过程
公开(公告)号：US06309680B1
公开(公告)日：2001-10-30
申请号：US09617943
申请日：2000-08-29
申请人： Bee Gim Lim , Thang Ho Dac
发明人： Bee Gim Lim , Thang Ho Dac
IPC分类号： A23L110
CPC分类号： A23J3/18 , A23L27/50
摘要： A process for the production of a fermenting material which includes the steps of forming a dough by adding water to a dried gluten in an amount of from at least 19% to 60% by weight, pelletizing the dough to form pellets, and sterilizing the pellets by steam treatment. The gluten may be rice gluten, corn gluten, wheat gluten or combinations thereof. Also, a fermenting material obtained by this process. This fermenting material can be inoculated with a microorganism and fermented to form a fermention product that can be used as a food sauce, flavoring or seasoning additive.
摘要翻译：一种用于生产发酵材料的方法，其包括以下步骤：通过向干燥的麸质中加入水至少19重量％至60重量％的水分形成面团，将生面团造粒以形成颗粒，并将颗粒灭菌通过蒸汽处理。面筋可以是米麸质，玉米面筋，小麦面筋或其组合。此外，通过该方法获得的发酵材料。该发酵材料可以用微生物接种并发酵以形成可用作食品酱料，调味剂或调味添加剂的发酵产品。

4. 发明授权

US06569476B2 Production of hydrolysate seasoning 失效
标题翻译：生产水解调味料
公开(公告)号：US06569476B2
公开(公告)日：2003-05-27
申请号：US09727444
申请日：2000-12-04
申请人： Bee Gim Lim , Thang Ho Dac
发明人： Bee Gim Lim , Thang Ho Dac
IPC分类号： A23L123
CPC分类号： A23J3/346 , A23L27/201 , A23L27/24 , A23L27/50
摘要： A process for producing a hydrolysate seasoning by hydrolyzing a protein containing material with enzymes that have proteolytic activity and fiber hydrolyzing activity. The hydrolysate may be used as a liquid sauce, a paste, or as a dried powder. The hydrolysate may be used as a base for an aromatisation agent in culinary products.
摘要翻译：通过用具有蛋白水解活性和纤维水解活性的酶水解含蛋白质的材料来生产水解调味料的方法。水解产物可用作液体酱料，糊剂或干粉末。水解产物可用作烹饪产品中的芳构化剂的基质。

5. 发明授权

US09506099B2 Natural taste enhancing savoury base and a process for its preparation 有权
标题翻译：天然滋味基础及其制备方法
公开(公告)号：US09506099B2
公开(公告)日：2016-11-29
申请号：US12680092
申请日：2008-07-17
申请人： Stefan Palzer , David Nikolic , Pieter Berends , Thang Ho Dac , Yvette Fleury Rey , Helge Ulmer
发明人： Stefan Palzer , David Nikolic , Pieter Berends , Thang Ho Dac , Yvette Fleury Rey , Helge Ulmer
IPC分类号： A23L1/23 , A23L1/226 , C12P19/32 , C12P13/14
CPC分类号： C12P19/32 , A23L27/2028 , A23L27/21 , A23L27/24 , C12P13/14
摘要： The invention concerns a cultured savory base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.
摘要翻译：本发明涉及具有增加的鲜味功能的培养的咸味基质，其包含：在由谷氨酸盐，IMP和GMP组成的组中摄取的高达80％的天然衍生化合物，天然的食品衍生化合物如有机酸，氨基酸，肽和芳香化合物。

6. 发明申请

US20100196536A1 NATURAL TASTE ENHANCING SAVOURY BASE AND A PROCESS FOR ITS PREPARATION 有权
标题翻译：自然加油保存基础及其制备方法
公开(公告)号：US20100196536A1
公开(公告)日：2010-08-05
申请号：US12680092
申请日：2008-07-17
申请人： Stefan Palzer , David Nikolic , Pieter Berends , Thang Ho Dac , Yvette Fleury Rey , Helge Ulmer
发明人： Stefan Palzer , David Nikolic , Pieter Berends , Thang Ho Dac , Yvette Fleury Rey , Helge Ulmer
IPC分类号： A23L1/23 , A23L1/226
CPC分类号： C12P19/32 , A23L27/2028 , A23L27/21 , A23L27/24 , C12P13/14
摘要： The invention concerns a cultured savoury base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.
摘要翻译：本发明涉及具有增加的鲜味功能的培养的咸味基质，其包含：在由谷氨酸盐，IMP和GMP组成的组中摄取的高达80％的天然衍生化合物，天然的食品衍生化合物如有机酸，氨基酸，肽和芳香化合物。

7. 发明授权

US5141757A Flavouring agent 失效
标题翻译：升华代理
公开(公告)号：US5141757A
公开(公告)日：1992-08-25
申请号：US565517
申请日：1990-08-10
申请人： Thang Ho Dac , Robert D. Wood , Alfred Woupeyi
发明人： Thang Ho Dac , Robert D. Wood , Alfred Woupeyi
IPC分类号： A23J3/34 , A23L27/21 , A23L27/24 , A23L27/50
CPC分类号： C12Y304/00 , A23J3/34 , A23L27/21 , A23L27/24 , A23L27/50
摘要： A process for the production of a flavoring agent, in which an aqueous suspension of a protein-rich material is prepared, the proteins are solubilized by hydrolysis with a neutral or alkaline protease, the suspension is heat-treated at a mildly acidic pH value and is then ripened with koji enzymes.
摘要翻译：制备调味剂的方法，其中制备富含蛋白质的材料的水性悬浮液，蛋白质通过用中性或碱性蛋白酶水解而溶解，将悬浮液在温和酸性pH值下热处理，然后用曲酶熟化。

8. 发明授权

US5141756A Process for producing soya sauce 失效
标题翻译：生产大豆酱的方法
公开(公告)号：US5141756A
公开(公告)日：1992-08-25
申请号：US565512
申请日：1990-08-10
申请人： Rupak Bajracharya , Thang Ho Dac , Robert D. Wood
发明人： Rupak Bajracharya , Thang Ho Dac , Robert D. Wood
IPC分类号： A23L11/00 , A23L27/50
CPC分类号： A23L27/50 , A23L11/09
摘要： A process for the production of a soya sauce, in which a koji is prepared by fermentation with a koji culture of a mixture of cooked soya and roasted wheat, the koji is hydrolyzed in aqueous suspension with the enzymes produced during fermentation of the koji, a moromi is prepared by addition of sodium chloride to the hydrolyzed koji suspension, the moromi is left to ferment and is then pressed and the liquor obtained is pasteurized and clarified.
摘要翻译：一种生产酱油的方法，其中通过用煮熟的大豆和焙烤小麦的混合物的曲调培养物发酵制备曲，该曲线在水性悬浮液中与在曲的发酵期间产生的酶水解，通过向水解的曲柄悬浮液中加入氯化钠制备莫诺米，将其发酵，然后压制，将得到的液体巴氏消毒并澄清。

9. 发明授权

US5616356A Process for milling, dehydrating and deodorizing plant fiber residues 失效
标题翻译：用于研磨，脱水和除臭植物纤维残留物的方法
公开(公告)号：US5616356A
公开(公告)日：1997-04-01
申请号：US563946
申请日：1995-11-29
申请人： Marcel Buhler , Thang Ho Dac , Ulrich Zurcher
发明人： Marcel Buhler , Thang Ho Dac , Ulrich Zurcher
IPC分类号： A23L1/30 , A23L1/20 , A23L1/305 , A23L1/308 , A23P1/02 , F26B3/02 , F26B20/00 , A23L1/015
CPC分类号： A23L33/22 , A23P10/22
摘要： Food product fibers containing moisture, particularly fiber residues obtained from extraction procedures or from a hydrolysis procedure, are milled, dehydrated and deodorized by projecting fiber residues towards a wall surface for attrition milling and simultaneously, propelling air heated to a temperature of from 200.degree. C. to 400.degree. C. towards the projected fiber residues so that the projected fiber residues are projected against the wall surface for obtaining attrited fiber and the heated air is propelled towards the projected fiber residues and attrited fiber for dehydrating and deodorizing the projected fiber residues and for entraining dehydrated, deodorized attrited fiber for collection. In a case of treating fiber residues resultant from hydrolysis of a plant substance, the dehydrated, deodorized attrited fiber is mixed with ingredients to obtain a mixture for preparing a breadcrumb product, and then, the mixture is extrusion-cooked.
摘要翻译：含有水分的食品纤维，特别是从提取程序或水解过程获得的纤维残留物，通过将纤维残留物投向壁表面进行研磨，脱水和除臭，用于磨碎研磨，并同时推动加热到200℃的空气向着预定的纤维残余物转移至400℃，使得投射的纤维残余物投射在壁表面上以获得磨碎的纤维，并且将加热的空气朝向投影的纤维残余物和磨碎的纤维推进以使投影的纤维残余物脱水和除臭，用于夹带脱水，除臭的磨碎纤维进行收集。在处理由植物物质水解产生的纤维残留物的情况下，将脱水的除臭的磨碎的纤维与成分混合，得到制备面包屑产品的混合物，然后将混合物挤压熟化。

10. 发明授权

US5476773A Flavorant composition prepared by fermentation 失效
标题翻译：通过发酵制备的调味剂组合物
公开(公告)号：US5476773A
公开(公告)日：1995-12-19
申请号：US281939
申请日：1994-07-28
申请人： Sven Heyland , Thang Ho Dac , Hugh Hose , Robert D. Wood
发明人： Sven Heyland , Thang Ho Dac , Hugh Hose , Robert D. Wood
IPC分类号： A23L27/00 , A23J1/14 , A23L11/00 , A23L27/20 , A23L27/21 , A23L27/24 , A23L27/26 , B29C47/00 , C08F8/00 , C08F120/00 , C08L67/00 , C08L67/02 , C11B9/02 , C12P21/04 , D01D5/00 , D01F1/00 , D01F6/92 , C12P21/06
CPC分类号： D01F6/92 , A23L11/09 , A23L27/21 , A23L27/24 , C08L67/02 , Y10S435/832 , Y10S435/839
摘要： A flavorant composition is prepared by inoculating and fermenting a protein-rich material, particularly pulse seeds and in particular, cooked pulse seeds, and then, the fermented material is mixed with a reducing sugar and water, the mixture is heated to obtain a reaction product, and the reaction product is dried.
摘要翻译：通过接种和发酵富含蛋白质的材料，特别是脉冲种子，特别是煮熟的脉冲种子，然后将发酵物料与还原糖和水混合来制备食用香料组合物，将混合物加热以获得反应产物，反应产物干燥。

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