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1. 发明授权

US5888561A Seasoning production 失效
标题翻译：调味生产
公开(公告)号：US5888561A
公开(公告)日：1999-03-30
申请号：US921264
申请日：1997-08-29
申请人： Peter Niederberger , Johannes Baensch , Hazel Geok Neo Khoo , Howe Ling Lai , Bee Gim Lim
发明人： Peter Niederberger , Johannes Baensch , Hazel Geok Neo Khoo , Howe Ling Lai , Bee Gim Lim
IPC分类号： A23J3/16 , A23L2/52 , A23L27/24 , A23L27/50 , A23L29/25 , A23L33/16 , A23L1/00 , A23L1/28
CPC分类号： A23L2/52 , A23L27/24 , A23L27/50 , A23L29/25 , A23L33/16
摘要： A process of treating a fermented protein koji prepared from a protein containing material and a carbohydrate, for the production of a seasoning, by hydrolyzing a mixture of the fermented protein koji together with a yeast at a temperature of from about 20.degree. to 25.degree. C. and a pH of from about 4.5 to 10 for a period of from about 6 hours to 28 days. The production time is reduced by at least one week compared to conventional methods.
摘要翻译：一种处理由含蛋白质材料和碳水化合物制备的发酵蛋白曲的方法，用于生产调味料，通过在约20-25℃的温度下将发酵蛋白曲的混合物与酵母一起水解，pH为约4.5至10，时间为约6小时至28天。与常规方法相比，生产时间减少至少一周。

2. 发明授权

US5965178A Hydrolyzate seasoning preparation in the presence of lactic acid bacteria 失效
标题翻译：乳酸菌存在下的水解物调味料制备
公开(公告)号：US5965178A
公开(公告)日：1999-10-12
申请号：US914583
申请日：1997-08-18
申请人： Johannes Baensch , Walter Gaier , Hazel Geok Neo Khoo , Howe Ling Lai , Bee Gim Lim
发明人： Johannes Baensch , Walter Gaier , Hazel Geok Neo Khoo , Howe Ling Lai , Bee Gim Lim
IPC分类号： A23J3/34 , A23L7/104 , A23L11/00 , A23L27/21 , A23L27/24 , A23L27/50 , A23B7/10 , A23L1/105
CPC分类号： A23L27/50 , A23L11/09 , A23L27/24
摘要： A seasoning composition is prepared by preparing a koji and in the absence of added salt, hydrolyzing the koji in the presence of a culture of lactic acid bacteria at a temperature between 15.degree. C. and 60.degree. C. and at a pH of from 4.5 to 10 for a period of from 6 hours to 28 days, and the seasoning composition is obtained without preparing a moromi. Inoculation with the lactic acid bacteria culture is carried out either in the hydrolysis stage or in the koji preparation stage, and the hydrolysis may be carried out in two stages with the culture present during the first stage and so that the temperature of the first stage hydrolysis is between 20.degree. C. and 60.degree. C. and particularly between 25.degree. C. and 50.degree. C. and so that the second stage temperature is from 2.degree. C. up to 20.degree. C., and the second stage hydrolysis is carried out for at from 12 hours to 25 days and the first and second stage hydrolysis are carried out for a combined time of from 18 hours to 28 days.
摘要翻译：通过制备曲调制备调味料组合物，在没有添加盐的情况下，在15℃至60℃的温度和pH为4.5的乳酸菌培养物存在下水解曲至10天，为期6小时至28天，调味成分不需要准备。在乳酸菌培养中的接种在水解阶段或曲曲制备阶段进行，并且水解可以在第一阶段中存在培养物的两个阶段进行，并且使第一阶段水解的温度在20℃至60℃之间，特别是在25℃至50℃之间，使第二阶段温度为2℃至20℃，并进行第二阶段水解在12小时至25天的时间内进行，第一和第二阶段水解进行18小时至28天的组合时间。

3. 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。

4. 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。

5. 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。

6. 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。

7. 发明申请

US20100260890A1 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：US20100260890A1
公开(公告)日：2010-10-14
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 , A23L1/20 , A23L1/10
CPC分类号： A23L17/65 , A23L27/24 , A23L27/50
摘要： The present invention relates to a process of preparing a hydrolysate of an edible solid substrate. The edible solid substrate may be of animal or plant origin comprising edible animal meat, fish meat, shellfish meat or an edible plant or a combination thereof. The process comprises 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 of the present invention, the fermented koji may be prepared from an edible solid substrate itself. The hydrolysate prepared according to the present invention 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. The hydrolysate of the present invention may be used as a cooking base or seasonings.
摘要翻译：本发明涉及一种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％盐含量的环境中优选混合物水解，优选基本上为盐 - 自由条件。在本发明的另一个实施方案中，发酵曲可以由可食用的固体底物本身制备。根据本发明制备的水解产物可以进一步进行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。本发明的水解产物可用作烹调基料或调味料。

8. 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。

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