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1. 发明授权

US06020009A Production of an aromatizing agent 失效
标题翻译：生产芳香剂
公开(公告)号：US06020009A
公开(公告)日：2000-02-01
申请号：US882536
申请日：1997-06-25
申请人： Robert Dustan Wood , Hugh Hose , Beat Denis Zurbriggen
发明人： Robert Dustan Wood , Hugh Hose , Beat Denis Zurbriggen
IPC分类号： A23L27/20 , A23L13/00 , A23L13/40 , A23L27/24 , A23L27/26 , A23B7/10
CPC分类号： A23L27/26 , A23L27/24
摘要： Process for the production of a meat flavor, in which a mixture of a plant source of proteins and of a plant source of carbohydrates is prepared having at least initially 45% by weight of dry matter, the mixture is inoculated with one or more microbial species traditionally used in the preparation of fermented cooked meat products, and is then incubated for a time period and at a temperature sufficient to produce a meat flavor. The meat flavor may be extracted with oil, a gas, or a fluorocarbon-based solvent. The mixture may be a koji. Flavor compositions are thus produced. In particular, a salami flavor is obtained by incubation with a mixture of Pediococcus pentosaceus and Staphylococcus xylosus or Staphylococcus carnosus.
摘要翻译：生产肉香味的方法，其中制备植物来源的蛋白质和植物来源的碳水化合物的混合物，其具有至少最初为45重量％的干物质，所述混合物用一种或多种微生物种类传统上用于制备发酵熟肉制品，然后在足以产生肉香味的温度下温育一段时间。肉香味可以用油，气体或氟碳类溶剂萃取。混合物可能是曲调。因此生产风味组合物。特别地，通过与戊糖片球菌（Stecycoccus pentosaceus）和葡萄球菌（Staphylococcus xylosus）或葡萄球菌（Staphylococcus carnosus）的混合物孵育来获得萨拉米香味。

2. 发明授权

US06759068B2 Onion and garlic biohydrolysates and their use as natural flavorings 有权
标题翻译：洋葱和大蒜生物水解产物及其作为天然调味剂的用途
公开(公告)号：US06759068B2
公开(公告)日：2004-07-06
申请号：US10122068
申请日：2002-04-15
申请人： Beat Denis Zurbriggen
发明人： Beat Denis Zurbriggen
IPC分类号： A23L122
CPC分类号： A23L27/26 , A23L27/105 , A23L27/24
摘要： The invention relates to a method for preparing an onion/garlic biohydrolysate-based flavoring base that includes mixing water with onion, garlic, or onion and garlic, hydrolyzing the mixture with one or more technical enzymes, and thermally treating the hydrolysate to provide a flavoring base. The invention further includes a method for production of a meaty flavor which includes providing a mixture of a crop protein source and a carbohydrate source, inoculating the mixture with at least one meat fermenting microorganism, fermenting the inoculated mixture until reaching steady state, adding a flavoring base to the fermented mixture to obtain a flavoring mixture, and pasteurizing the flavoring mixture.
摘要翻译：本发明涉及一种制备洋葱/大蒜生物水解产物的调味基料的方法，该方法包括将水与洋葱，大蒜或洋葱和大蒜混合，用一种或多种技术酶水解该混合物，并热处理该水解产物以提供调味剂基础。本发明还包括一种生产肉味的方法，其包括提供作物蛋白源和碳水化合物源的混合物，将混合物与至少一种肉发酵微生物接种，将接种的混合物发酵直至达到稳定状态，加入调味剂将其与发酵混合物混合，得到调味混合物，并将调味混合物巴氏消毒。

3. 发明授权

US5968571A Preparation of portioned meat pieces having salami incorporated therein 失效
标题翻译：制备含有萨拉米香油的分片肉块
公开(公告)号：US5968571A
公开(公告)日：1999-10-19
申请号：US964963
申请日：1997-11-05
申请人： Lars Goeran Bodenas , Jonas Peter Halden , Kjell Olsson , Beat Denis Zurbriggen
发明人： Lars Goeran Bodenas , Jonas Peter Halden , Kjell Olsson , Beat Denis Zurbriggen
IPC分类号： A23B4/12 , A23L13/40 , A23L13/70 , A23L1/314 , A23L1/318
CPC分类号： A23B4/12 , A23L13/45 , A23L13/72
摘要： A meat product is prepared by mixing frozen particles of salami in a brine, a pickle, or a marinade medium to obtain a suspension of the frozen particles in the medium and then the suspension is incorporated into a chilled portioned piece of meat to obtain a meat product containing the suspension.
摘要翻译：通过将盐水，泡菜或腌料培养基中的萨拉米香肠的冷冻颗粒混合以获得冷冻颗粒在培养基中的悬浮液，然后将悬浮液并入冷冻分片的肉中以获得肉制备肉制品产品含有悬浮液。

4. 发明授权

US07144715B2 Production of α-keto butyrate 失效
标题翻译：生产α-酮丁酸酯
公开(公告)号：US07144715B2
公开(公告)日：2006-12-05
申请号：US10845200
申请日：2004-05-14
申请人： Beat Denis Zurbriggen , Nadji Rekhif , Mara Mehlmann-De-Campos , Konrad Lerch
发明人： Beat Denis Zurbriggen , Nadji Rekhif , Mara Mehlmann-De-Campos , Konrad Lerch
IPC分类号： C12P1/00 , C12P1/04 , C12P21/00
CPC分类号： C12P17/04 , C12P7/40
摘要： A process of obtaining α-keto butyrate by bioconversion is disclosed. The molecule is accumulated in the medium and is apt to subsequent processing to food ingredients, such as top-note flavors. A suitable strain is a natural ilv-3 mutant Neurospora crassa strain, which is capable of accumulating α-keto butyrate in the fermentation medium. By adjusting specific medium parameters, up to 8 g/l medium of α-keto butyrate can be accumulated.
摘要翻译：公开了通过生物转化获得α-酮丁酸酯的方法。分子在培养基中积累，并且易于随后加工成食物成分，例如顶香味。合适的菌株是天然的ilv-3突变体粗糙链孢菌菌株，其能够在发酵培养基中积累α-酮丁酸酯。通过调节特定介质参数，可以累积高达8 g / l的α-丁酮丁酸酯介质。

5. 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。

6. 发明授权

US6129937A Flavoring agent 失效
标题翻译：调味剂
公开(公告)号：US6129937A
公开(公告)日：2000-10-10
申请号：US666530
申请日：1996-07-01
申请人： Beat Denis Zurbriggen , Bengt Bengtsson
发明人： Beat Denis Zurbriggen , Bengt Bengtsson
IPC分类号： A23L27/00 , A23L27/21 , A23L27/24 , C07K14/415 , C12N9/00 , C12P1/00
CPC分类号： A23L27/24 , A23L27/215
摘要： Flavoring agent obtained by a process in which seeds of an edible plant are germinated, the sprouts obtained are matured under the effect of their endogenous enzymes, an optional fermentation of these sprouts is envisaged with at least one microorganism, the enzymes and/or microorganism are inactivated and all or part of the matured and/or fermented sprouts is recovered, and use of this flavoring agent as raw material for the preparation of products of the Maillard reaction, alone or mixed with other materials rich in flavor precursors and/or enhancers.
摘要翻译： PCT No.PCT / EP95 / 04199 Sec。 371日期：1996年7月1日 102（e）日期1996年7月1日PCT提交1995年10月25日PCT公布。 WO96 / 13988 PCT公开日期1996年5月17日通过可食用植物的种子发芽的方法获得的发泡剂，所获得的芽苗在其内源酶的作用下成熟，这种芽的任选发酵被设想为具有至少一种微生物，酶和 /或微生物灭活，并回收成熟和/或发酵芽的全部或部分，并且使用该调味剂作为制备美拉德反应产物的原料，单独或与富含风味前体的其它物质混合， /或增强子。

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