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    • 2. 发明申请
    • Cheese flavor composition and process for making same
    • 奶酪风味成分及其制作方法
    • US20070110848A1
    • 2007-05-17
    • US11281276
    • 2005-11-17
    • Ramarathna KokaBenjamin Dias
    • Ramarathna KokaBenjamin Dias
    • A23C9/12
    • A23C19/0328A23C19/032
    • The present invention provides a cheese flavor composition and a process for preparing a cheese flavor composition comprising the steps of (a) contacting a protein containing dairy product with a lactic acid culture to form a reaction mixture at a temperature of about 25 to about 45° C. for about 8 to about 72 hours to provide peptides and free amino acids and, (b) contacting the peptides and free amino acids within the reaction mixture with amino acid oxidase to deaminated the peptides and free amino acids to provide α-keto acids, wherein the α-keto acids are further metabolized within the reaction mixture to provide flavor compounds. The present invention also provides a food product comprising the cheese flavor composition.
    • 本发明提供了一种干酪香精组合物和一种制备干酪香味组合物的方法,包括以下步骤:(a)使含蛋白质的乳制品与乳酸培养物接触以在约25至约45℃的温度下形成反应混合物 提供约8至约72小时以提供肽和游离氨基酸,和(b)使反应混合物中的肽和游离氨基酸与氨基酸氧化酶接触以脱氨基肽和游离氨基酸以提供α-酮酸 ,其中所述α-酮酸在反应混合物内进一步代谢以提供风味化合物。 本发明还提供一种包含干酪香精组合物的食品。
    • 4. 发明授权
    • Cheese flavor composition and process for making same
    • 奶酪风味成分及其制作方法
    • US08263144B2
    • 2012-09-11
    • US11281276
    • 2005-11-17
    • Ramarathna KokaBenjamin E. Dias
    • Ramarathna KokaBenjamin E. Dias
    • A23C9/12
    • A23C19/0328A23C19/032
    • The present invention provides a cheese flavor composition and a process for preparing a cheese flavor composition comprising the steps of (a) contacting a protein containing dairy product with a lactic acid culture to form a reaction mixture at a temperature of about 25 to about 45° C. for about 8 to about 72 hours to provide peptides and free amino acids and, (b) contacting the peptides and free amino acids within the reaction mixture with amino acid oxidase to deaminated the peptides and free amino acids to provide α-keto acids, wherein the α-keto acids are further metabolized within the reaction mixture to provide flavor compounds. The present invention also provides a food product comprising the cheese flavor composition.
    • 本发明提供了一种干酪香精组合物和一种制备干酪香味组合物的方法,包括以下步骤:(a)使含蛋白质的乳制品与乳酸培养物接触以在约25至约45℃的温度下形成反应混合物 在约8至约72小时内提供肽和游离氨基酸,和(b)使反应混合物中的肽和游离氨基酸与氨基酸氧化酶接触,以使肽和游离氨基酸脱氨以提供α-酮酸 ,其中α-酮酸在反应混合物内进一步代谢以提供风味化合物。 本发明还提供一种包含干酪香精组合物的食品。