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1. 发明授权

US6013289A Flavorant prepared from Trigonela foenum-graecum seeds 失效
标题翻译：由Trigonela foenum-graecum种子制备的调味剂
公开(公告)号：US6013289A
公开(公告)日：2000-01-11
申请号：US108393
申请日：1998-07-01
申请人： Imre Blank , Daniel Jaeger , Beat Denis Zurbriggen
发明人： Imre Blank , Daniel Jaeger , Beat Denis Zurbriggen
IPC分类号： A23L27/00 , A23L23/00 , A23L27/10 , A23L27/24 , A23B7/10 , A23K1/00 , C12P21/06
CPC分类号： A23L23/00 , A23L27/10 , A23L27/24
摘要： A flavorant composition is prepared by hydrolyzing Trigonell foenum-graecum seed material with enzymes, heating the hydrolyzate obtained at a temperature for a time to inactivate the enzymes, centrifuging the heat-treated hydrolyzate to separate the liquid phase from the residue and isolating the liquid phase of the hydrolyzate from the hydrolyzate residue and evaporatively concentrating the isolated liquid phase. Additionally, the concentrated liquid phase may be dried, and the seed material employed may be that of germinated seeds.
摘要翻译：通过用酶水解Trigonell foenum-graecum种子材料来制备调味剂组合物，加热在一段温度下获得的水解产物一段时间以使酶失活，离心热处理的水解产物以将液相与残余物分离，并分离出液相的水解产物，并蒸发浓缩分离的液相。此外，浓缩的液相可以被干燥，所用的种子材料可以是发芽种子的种子。

2. 发明申请

US20110027436A1 USE OF THIOESTER FLAVORS TO IMPROVE THE FLAVOR QUALITY OF READY-TO-DRINK COFFEE UPON RETORTING AND STORAGE 审中-公开
标题翻译：使用优质香精来提高售卖和储存后即可饮用的咖啡的香味质量
公开(公告)号：US20110027436A1
公开(公告)日：2011-02-03
申请号：US12742008
申请日：2008-10-15
申请人： Tuong Huynh-Ba , Yu Chu Zhang , Carol Borland , Catherine Gretsch , Imre Blank , Charles Andrew Knight
发明人： Tuong Huynh-Ba , Yu Chu Zhang , Carol Borland , Catherine Gretsch , Imre Blank , Charles Andrew Knight
IPC分类号： A23F5/46 , A23F5/00
CPC分类号： A23F5/243 , A23F5/465 , A23G1/56 , A23G2200/00 , A23L27/2052
摘要： The invention relates to a thermally processed ready to drink liquid coffee product having an improved flavor quality after thermal processing and storage due to the incorporation of a thioester flavor precursor at a concentration of 0.005 to 7 mg/kg. Preferably, the flavor precursor is furfurylthioacetate, methylthioacetate or prenylthioacetate or combinations thereof and not limited to the above. The invention also relates to a process for preparing the improved flavor quality of a thermally processed coffee product.
摘要翻译：本发明涉及一种热处理的即食饮料液体咖啡产品，其由于加入浓度为0.005至7mg / kg的硫酯调味剂前体而在热处理和储存后具有改善的风味品质。优选地，风味前体是糠基硫代乙酸酯，甲硫基乙酸酯或异戊烯基硫代乙酸酯或其组合，但不限于上述。本发明还涉及一种制备热加工咖啡产品改进的风味品质的方法。

3. 发明授权

US06592884B2 Method of using alpha-keto enamine derivatives as ingredients and products incorporating same 失效
标题翻译：使用α-酮基烯胺衍生物作为成分和掺入其的产品的方法
公开(公告)号：US06592884B2
公开(公告)日：2003-07-15
申请号：US09863970
申请日：2001-05-23
申请人： Thomas Hofmann , Harald Ottinger , Oliver Frank , Tomislav Soldo , Christoph Cerny , Fabien Robert , Imre Blank
发明人： Thomas Hofmann , Harald Ottinger , Oliver Frank , Tomislav Soldo , Christoph Cerny , Fabien Robert , Imre Blank
IPC分类号： A61K700
CPC分类号： C11B9/0069 , A23G3/346 , A23G3/36 , A23G3/50 , A23G9/32 , A23G9/44 , A23G9/52 , A23G2200/00 , A23G2220/00 , A23K20/132 , A23K50/40 , A23L2/56 , A61K8/41 , A61K8/49 , A61K8/4913 , A61K8/4926 , A61K2800/244 , A61Q11/00 , A61Q19/00 , C07C225/20 , C07C2601/10 , C07C2601/16 , C07D295/116
摘要： The present invention concerns the food, cosmetic and pharmaceutical compositions including a compound of general formula: alone or in combination, as an ingredient for food, cosmetic, pharmaceutical, and perfume compositions, wherein R1 includes N-Pyrrolidinyl, N-Pyridinyl, N-(amino-diethyl), N-(2-carboxy-pyrrolidinyl), N-(2-Methoxycarbonyl-pyrrolidinyl), or a combination thereof; R2 includes hydrogen, methyl, or a combination thereof; X includes methylene, ethylidene, 1-Propylidene, oxy radical, or a combination thereof; and Y includes methylene, ethylidene, 1-propylidene, oxy radical, ethan-1,2-diyl, ethen-1,2-diyl, propan-1,2-diyl, ethan-1,2-oxy-1,2-yl, or a combination thereof. Food products containing such compositions, as well as methods of imparting a cooling effect on a consumer's skin, are also included.
摘要翻译：本发明涉及食品，化妆品和药物组合物，其包括通式为：单独或组合的化合物作为食品，化妆品，药物和香料组合物的成分，其中R1包括N-吡咯烷基，N-吡啶基，N- （氨基 - 二乙基），N-（2-羧基 - 吡咯烷基），N-（2-甲氧基羰基 - 吡咯烷基）或其组合; R2包括氢，甲基或其组合; X包括亚甲基，亚乙基，1-丙叉基，氧基或其组合; Y是亚甲基，亚乙基，1-亚丙基，氧基，乙-1,2-二基，乙烯-1,2-二基，丙-1,2-二基，乙-1,2-氧-1,2-二基，或其组合。还包括含有这种组合物的食品，以及赋予消费者皮肤冷却效果的方法。

4. 发明申请

US20060204629A1 Pyridinium-betain compounds and their use 审中-公开
标题翻译：吡啶鎓 - 甜菜碱化合物及其用途
公开(公告)号：US20060204629A1
公开(公告)日：2006-09-14
申请号：US10548416
申请日：2003-03-10
申请人： Imre Blank , Martin Grigorov , Thomas Hofmann
发明人： Imre Blank , Martin Grigorov , Thomas Hofmann
IPC分类号： A23L1/226
CPC分类号： C07H13/00 , A23L27/2056 , C07F9/65586
摘要： The present invention concerns Pyridinium-Betain compounds of the following general formula (A) R1 is H R2 is a chemical group formed by a sugar pentose or hexose ring, substituted at C5 or C6, respectively, with an acid residue taken from the group—phosphoryl, sulfonyl, or carboxyl, and R2 is connected to the pyridaine ring either at C1 or C2 positions R3 is taken from the group consisting of OH, including the ionised form O−, R4 is an aliphatic chain (CH2)n, where n is the chain length in the range from n=0 to n=4, R5 is taken from the group consisting of residues—hydroxy, methoxy, ethoxy, methyl, ethyl, furfurylthio and derivatives, and wherein the counter-ion is taken from the group consisting of sodium, potassium, ammonium, calcium, chloride, carbonate, sulphate, phosphate, and the like.
摘要翻译：本发明涉及以下通式（A）的吡啶鎓 - 甜菜碱化合物。R 1是由糖戊糖或己糖环形成的化学基团，其由 C5或C6，其中残基取自基团 - 磷酰基，磺酰基或羧基，R 2和R 2在C1或C2位置R 3连接到吡啶酮环上， / SUB>取自由OH组成的组，包括电离形式，其中R 4是脂族链（CH 2 2 N）其中n是在n = 0至n = 4的范围内的链长，R 5取自残基羟基，甲氧基，乙氧基甲基，乙基，糠基硫代和衍生物，其中抗衡离子取自钠，钾，铵，钙，氯化物，碳酸盐，硫酸盐，磷酸盐等。

5. 发明授权

US09005689B2 Process for the preparation of a flavor active composition 有权
标题翻译：制备风味活性组合物的方法
公开(公告)号：US09005689B2
公开(公告)日：2015-04-14
申请号：US13390177
申请日：2010-07-07
申请人： Tomas Davidek , Imre Blank , Thomas Hofmann , Peter Schieberle
发明人： Tomas Davidek , Imre Blank , Thomas Hofmann , Peter Schieberle
IPC分类号： A23L1/22 , A23L1/227 , A23K1/16
CPC分类号： A23L1/2275 , A23K20/142 , A23L27/215
摘要： The invention concerns a flavor active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavor composition.
摘要翻译：本发明涉及通过多步反应获得的风味活性组合物，其包含氨基化合物和羰基化合物之间的第一反应以获得第一中间反应混合物，第二反应与第二氨基化合物单独或与羰基化合物组合以获得第二中间反应混合物，进一步与单独的氨基化合物或与羰基化合物组合的另外的氨基化合物进行分离反应以获得进一步的中间反应混合物，与来自其它化学类别的化合物进一步分离反应，例如醇，酚类化合物，环氧化物或有机酸和其组合导致合适的中间体，最后的反应包括所有前述中间体混合物的混合物，或者与氨基和/或羰基化合物组合，以获得最终的风味组合物。

6. 发明授权

US07175872B2 Pyridinium-Betain compounds for use as taste modulators 有权
标题翻译：用作味觉调节剂的吡啶鎓 - 甜菜碱化合物
公开(公告)号：US07175872B2
公开(公告)日：2007-02-13
申请号：US10792369
申请日：2004-03-02
申请人： Thomas Hofmann , Harald Ottinger , Oliver Frank , Tomislav Soldo , Imre Blank , Renaud Villard , Fabien Robert
发明人： Thomas Hofmann , Harald Ottinger , Oliver Frank , Tomislav Soldo , Imre Blank , Renaud Villard , Fabien Robert
IPC分类号： A23L1/22 , A23L1/226 , C07D405/00 , C07D211/72
CPC分类号： C07D213/65 , A23L27/2054 , A23L27/86 , A23L27/88
摘要： Pyridinium-Betain compounds of the general formula (A): wherein R1 is H or a primary amino acids that is attached to the structure, X is OH or its ionized form O−, Y is OH, SH, or their ionized forms O− and S−, Z is H, an alkyl group, or a glycosidic group, or a phosphate or ester derivative thereof, and n is an integer of 0 to 4 to represent the chain length of the compound. A counter-ion is associated with these compounds and is preferably an ion of sodium, potassium, ammonium, calcium, magnesium, chloride, nitrate, carbonate, sulphate, phosphate, or the like. These compounds can be used as taste modifiers in various foodstuffs.
摘要翻译：吡啶鎓 - 甜菜碱通式（A）的化合物：其中R1是H或与结构连接的伯氨基酸，X是OH或其离子化形式，Y是OH，SH ，或其离子化形式，Z为H，烷基或糖苷基，或其磷酸酯或酯衍生物，n为 0〜4的整数，表示化合物的链长。抗衡离子与这些化合物相关，优选为钠，钾，铵，钙，镁，氯化物，硝酸盐，碳酸盐，硫酸盐，磷酸盐等的离子。这些化合物可以用作各种食品中的调味剂。

7. 发明申请

US20120141643A1 FLAVOUR ACTIVE COMPOSITION 有权
标题翻译：挥发性活性组分
公开(公告)号：US20120141643A1
公开(公告)日：2012-06-07
申请号：US13390177
申请日：2010-07-07
申请人： Tomas Davidek , Imre Blank , Thomas Hofmann , Peter Schieberle
发明人： Tomas Davidek , Imre Blank , Thomas Hofmann , Peter Schieberle
IPC分类号： A23L1/227 , A23L1/01 , A23P1/12 , A23L1/22
CPC分类号： A23L1/2275 , A23K20/142 , A23L27/215
摘要： The invention concerns a flavour active composition obtainable by a multi-step reaction comprising a first reaction between an amino compound and a carbonyl compound to obtain a first intermediate reaction mixture, a second reaction with a second amino compound alone or in combination with a carbonyl compound to obtain a second intermediate reaction mixture, further separate reactions with another amino compound alone or in combination with a carbonyl compound to obtain further intermediate reaction mixture, further separate reactions with compounds from other chemical classes such as alcohols, phenolic compounds, epoxydes or organic acids and combinations thereof leading to suitable intermediates, a last reaction comprising a mixture of all the preceding intermediate mixtures alone or in combination with amino and/or carbonyl compounds to obtain the final flavour composition.
摘要翻译：本发明涉及通过多步反应获得的风味活性组合物，其包含氨基化合物和羰基化合物之间的第一反应以获得第一中间反应混合物，第二反应与第二氨基化合物单独或与羰基化合物组合以获得第二中间反应混合物，进一步与单独的氨基化合物或与羰基化合物组合的另外的氨基化合物进行分离反应以获得进一步的中间反应混合物，与来自其它化学类别的化合物进一步分离反应，例如醇，酚类化合物，环氧化物或有机酸和其组合导致合适的中间体，最后的反应包括所有前述中间体混合物的混合物，或者与氨基和/或羰基化合物组合，以获得最终的风味组合物。

8. 发明申请

US20100040733A1 AROMA STABILIZING METHOD 审中-公开
标题翻译： AROMA稳定方法
公开(公告)号：US20100040733A1
公开(公告)日：2010-02-18
申请号：US12440151
申请日：2007-09-12
申请人： Imre Blank , Christian Milo , Josef Kerler , Christoph Mueller , Thomas Hofmann
发明人： Imre Blank , Christian Milo , Josef Kerler , Christoph Mueller , Thomas Hofmann
IPC分类号： A23F5/18 , A23F5/26
CPC分类号： A23F5/18
摘要： The present invention provides a method for stabilising the aroma of aroma-rich foodstuffs and their products by reducing the amount of phenols derived from decomposition of polyphenols contained therein. The invention also describes aroma-stabilized foodstuffs as well as their products having a desirable flavour.
摘要翻译：本发明提供一种通过减少源于其中所含的多酚分解的酚的量来稳定富含香气的食物及其产品的香气的方法。本发明还描述了芳香稳定的食品以及其具有所需风味的产品。

9. 发明授权

US06592924B2 Game-type flavoring agent 失效
公开(公告)号：US06592924B2
公开(公告)日：2003-07-15
申请号：US09877907
申请日：2001-06-08
申请人： Imre Blank , Christoph Cerny , Stephanie Devaud , Sven Heyland
发明人： Imre Blank , Christoph Cerny , Stephanie Devaud , Sven Heyland
IPC分类号： A23L122
CPC分类号： A23K50/48 , A23L27/203 , A23L27/204 , A23L27/26
摘要： A flavoring agent for enhancing or imparting game-type flavor in food products, including a combination of an alkylphenol and cyclohexanecarboxylic acid or an alkyl-substituted derivative thereof, and methods for preparing such of flavoring compositions and food products.

10. 发明授权

US06432459B1 Process for the preparation of flavoring compositions and use of these compositions in bakery products 失效
标题翻译：调味组合物的制备方法和这些组合物在焙烤制品中的用途
公开(公告)号：US06432459B1
公开(公告)日：2002-08-13
申请号：US09582323
申请日：2000-08-10
申请人： Rachid Bel Rhlid , Imre Blank , Christel Gunilla Steen
发明人： Rachid Bel Rhlid , Imre Blank , Christel Gunilla Steen
IPC分类号： A23L123
CPC分类号： C12P17/14 , A21D2/28 , A21D13/28 , A23L27/2056 , A23L27/24
摘要： A process for the preparation of a flavoring composition containing 2-acetyl-2-thiazoline (2-AT) and precursors thereof, as well as other flavor ingredients, which includes the bioconversion of a sulfur containing compound and an organic acid or derivative thereof in presence of a yeast, separating and recovering the supernatant of the reaction mixture. The flavoring composition obtained can be used especially for enhancing the roasty notes of bakery products.
摘要翻译：一种制备含有2-乙酰基-2-噻唑啉（2-AT）及其前体以及其它风味成分的调味组合物的方法，其包括含硫化合物及其有机酸或其衍生物的生物转化存在酵母，分离和回收反应混合物的上清液。获得的调味组合物可以特别用于增强焙烤产品的烘烤味。

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