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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

US4965079A Acidified milk product of creamy consistency and process for making 失效
标题翻译：乳化稠度的酸化乳制品和制作方法
公开(公告)号：US4965079A
公开(公告)日：1990-10-23
申请号：US260442
申请日：1988-10-20
申请人： Hugh Hose , Tomaso Sozzi , Robert D. Wood
发明人： Hugh Hose , Tomaso Sozzi , Robert D. Wood
IPC分类号： A23C9/123 , A23L29/20 , C12N1/20 , C12R1/225 , C12R1/46
CPC分类号： A23C9/1236 , A23C9/1238 , A23Y2220/15 , A23Y2240/21
摘要： An acidified milk product of creamy consistency obtained by acidification of a suspension of the skimmed milk type with a combination of roping and thickening lactic bacteria and showing high stability to hot coffee, to sterilization and in storage.
摘要翻译：通过将脱脂奶类型的悬浮液与罗布酸和增稠的乳酸菌的组合酸化并显示出对热咖啡的高稳定性，灭菌和储存而获得的奶油稠度的酸化乳制品。

3. 发明授权

US4732769A Soft, unripened cheese 失效
标题翻译：柔软，未成熟的奶酪
公开(公告)号：US4732769A
公开(公告)日：1988-03-22
申请号：US833107
申请日：1986-02-25
申请人： Tomaso Sozzi , Robert Pousaz , Hugh Hose
发明人： Tomaso Sozzi , Robert Pousaz , Hugh Hose
IPC分类号： A23C19/028 , A23C19/032 , A23C19/076
CPC分类号： A23C19/028 , A23C19/0323 , A23C2220/206 , A23Y2240/21
摘要： A soft, unripened cheese having a dry matter content of from 18 to 35%, of which at least 40% consists of the non-fat solids of milk. The cheese is prepared from concentrated milk by innoculating the milk with a culture of a combination of strains of thickening Streptococcus cremoris, strongly acidifying Streptococcus cremoris and mildly acidifying Streptococcus lactis.
摘要翻译：一种干燥物质含量为18至35％的柔软的未熟干酪，其中至少40％由非脂肪固体的牛奶组成。奶酪由浓缩牛奶通过用增稠的链球菌菌株，强酸化的链球菌和轻度酸化的乳链球菌的组合的培养物接种来制备。

4. 发明授权

US4579739A Process for the manufacture of a naturally carbonated beverage 失效
标题翻译：用于制造天然碳酸饮料的方法
公开(公告)号：US4579739A
公开(公告)日：1986-04-01
申请号：US561044
申请日：1983-12-13
申请人： John Darbyshire , Jaroslav Dasek , Hugh Hose
发明人： John Darbyshire , Jaroslav Dasek , Hugh Hose
IPC分类号： C12G3/02 , A23L2/00 , A23L2/02 , A23L2/38 , A23L2/84 , C12G3/08 , C12N1/20 , C12G1/00 , A23L2/26 , C12G3/00
CPC分类号： C12G3/08 , A23L2/84 , Y10S435/853 , Y10S435/856 , Y10S435/942 , Y10S435/943
摘要： A must is fermented with a combination of at least one yeast and at least one lactobacillus, the former being selected from the group of Saccharomyces cerevisiae and Kluyveromyces lactis and the latter being selected from the group of Lactobacillus casei and Lactobacillus hilgardii for their symbiotic ability and capability to produce a synergistic organoleptic effect which eliminates all after-taste of yeast. The must is inoculated such that the respective numbers of yeast germs and lactobacilli germs per ml have a ratio of from 1:10 to 1:500.
摘要翻译：必须用至少一种酵母和至少一种乳杆菌的组合发酵，前者选自酿酒酵母和乳酸克鲁维酵母，后者选自干酪乳杆菌和黑麦草乳杆菌的共生能力，能够产生消除酵母的所有后味的协同感官作用。必须接种，使得每毫升的酵母菌和乳杆菌菌的相应数目的比例为1:10至1:500。

5. 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。

6. 发明授权

US5192565A Preservation of vegetables and fruits 失效
标题翻译：蔬菜和水果的保存
公开(公告)号：US5192565A
公开(公告)日：1993-03-09
申请号：US756816
申请日：1991-09-09
申请人： Marcel Buhler , Thang Ho Dac , Hugh Hose , Robert D. Wood
发明人： Marcel Buhler , Thang Ho Dac , Hugh Hose , Robert D. Wood
IPC分类号： A23B7/005 , A23B7/06 , A23B7/10 , A23B7/155
CPC分类号： A23B7/0053 , A23B7/06 , A23B7/10 , A23B7/155
摘要： Vegetables and fruits are heat-treated to blanch them and then cooled. The heat-treated vegetables are fermented with a lactic bacteria in the presence of water to obtain a fermented food and water of fermentation having a pH of from 3.1 to 4.4. The water of fermentation is drained from the fermented food, which then is washed. The fermented food, at a pH of from 3.8 to 4.4, then is pasteurized.
摘要翻译：蔬菜和水果经过热处理使其变白并冷却。热水处理的蔬菜在水的存在下用乳酸菌发酵，得到pH为3.1〜4.4的发酵食品和发酵水。发酵水从发酵食物中排出，然后将其洗涤。然后将pH 3.8〜4.4的发酵食品进行巴氏杀菌。

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