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1. 发明公开

US20240358042A1 MEAT ANALOGUE AND METHOD TO DECREASE THE OFF-FLAVOUR 审中-公开
公开(公告)号：US20240358042A1
公开(公告)日：2024-10-31
申请号：US18687827
申请日：2022-09-06
申请人： Conopco Inc., d/b/a UNILEVER
发明人： Richard Draijer
IPC分类号： A23J3/22 , A23J3/16 , A23L27/00 , A23L27/22 , A23L27/23
CPC分类号： A23J3/227 , A23J3/16 , A23L27/22 , A23L27/235 , A23L27/82 , A23L27/84
摘要： A meat analogue having decreased off-flavour comprising non-animal protein, flavouring agent, lipid, dietary fiber, water whereby said meat analogue has a ratio (w/w) of K+ to Na+ of at least 1.3, and whereby food grade acid is present in an amount of at least 0.01 wt %, said food grade acid comprising citric acid.

2. 发明申请

US20180255813A1 METHODS FOR MODULATING TASTE RECEPTORS 审中-公开
公开(公告)号：US20180255813A1
公开(公告)日：2018-09-13
申请号：US15534434
申请日：2015-12-10
申请人： MARS, INCORPORATED
发明人： Scott Joseph McGrane , Andrew John Taylor , Richard Masten Fine , Boris Klebansky , Matthew Ronald Gibbs
IPC分类号： A23L27/21 , A23L27/23 , A23L27/20 , A23L27/00 , A23K20/111 , A23K20/132 , A23K20/142 , A23K20/153 , A23K50/48 , A23K50/42
CPC分类号： A23L27/23 , A23K20/111 , A23K20/132 , A23K20/142 , A23K20/153 , A23K50/42 , A23K50/48 , A23L27/204 , A23L27/21 , A23L27/22 , A23L27/235 , A23L27/88 , A23V2002/00
摘要： Amino acids present in domains of an umami taste receptor are described herein, wherein the amino acids interact with at least one nucleotide derivative and/or at least one transmembrane compound that potentiates, modulates, increases, and/or enhances the activity of the umami receptor. Such compounds can be used in flavor compositions to enhance the umami taste and/or palatability of food products.

3. 发明申请

US20150104542A1 SHELF-STABLE COOKING AID AND A PROCESS FOR ITS PREPARATION 有权
标题翻译：保鲜食品及其制备方法
公开(公告)号：US20150104542A1
公开(公告)日：2015-04-16
申请号：US14573684
申请日：2014-12-17
申请人： Nestec S.A.
发明人： Wen Sze Lien , Zhu Gao , Yong Fu Wang , Beatrice Lado , Yan Xi Jin , Fabien Robert , Ahmed Bousbaine , Nadji Rekhif , Christopher Brimelow
IPC分类号： A23L1/221
CPC分类号： A23L23/10 , A23L27/10 , A23L27/2028 , A23L27/21 , A23L27/22 , A23L27/235 , A23L27/33 , A23L27/34 , A23V2002/00
摘要： The invention concerns a shelf-stable concentrate cooking aid comprising a reduced amount of natural MSG, IMP and GMP between 10 and 20% in weight of natural food derived acids and sugars and between 20 and 45% of naturally derived macromolecules.
摘要翻译：本发明涉及一种储存稳定的浓缩物烹饪助剂，其包含天然MSG，IMP和GMP的天然食物衍生的酸和糖的重量的10至20％，以及20至45％的天然衍生的大分子。

4. 发明授权

US08507027B2 Seasoning compositions, salt-like taste enhancer and method for enhancing salt-like taste of food and drink 有权
标题翻译：调味成分，盐状增味剂以及增加食物和饮料的盐味味的方法
公开(公告)号：US08507027B2
公开(公告)日：2013-08-13
申请号：US12594934
申请日：2008-03-26
申请人： Junko Tanizawa , Yoshiya Fushimi
发明人： Junko Tanizawa , Yoshiya Fushimi
IPC分类号： A23J1/00
CPC分类号： A23L27/235 , A23L27/88
摘要： The present invention relates to a method for enhancing salty taste-like taste of food and drink, as well as providing a seasoning composition and a salty taste-like taste enhancer to be provided to the method. The present invention provides a seasoning composition including a 5′-ribonucleotide and a branched-chain amino acid; the seasoning composition and the salty taste-like taste enhancer containing 0.45 to 81 parts by weight of the branched-chain amino acid relative to 100 parts by weight of the 5′-ribonucleotide; and a method for enhancing salty taste-like taste of food and drink containing 2 to 90 parts by weight of the 5′-ribonucleotide and 0.05 to 9 parts by weight of the branched-chain amino acid.
摘要翻译：本发明涉及一种提高食品和饮料的咸味味道的方法，以及提供该方法提供的调味组合物和咸味味觉增强剂。本发明提供包含5'-核糖核苷酸和支链氨基酸的调味料组合物; 相对于100重量份的5'-核糖核苷酸，含有0.45〜81重量份的支链氨基酸的调味成分和咸味味觉增强剂; 以及含有2〜90重量份的5'-核糖核苷酸和0.05〜9重量份的支链氨基酸的食品和饮料的咸味味道的方法。

5. 发明申请

US20090291910A1 AGENT AND FOOD FOR PREVENTING/IMPROVING FUNCTIONAL DIGESTIVE DISORDER 审中-公开
标题翻译：用于预防/改善功能性消毒性疾病的代理和食品
公开(公告)号：US20090291910A1
公开(公告)日：2009-11-26
申请号：US12470924
申请日：2009-05-22
申请人： Hisayuki Uneyama , Tatsuro Tanaka , Kunio Torii , Shinichi Fujita
发明人： Hisayuki Uneyama , Tatsuro Tanaka , Kunio Torii , Shinichi Fujita
IPC分类号： A61K31/70 , A61K31/195
CPC分类号： A61K31/7088 , A23L27/235 , A23L33/13 , A23V2002/00 , A61K31/198 , A61K31/7068 , A61K31/7072 , A61K31/7076 , A61K31/708 , A61K2300/00 , A23V2200/32
摘要： The present invention provides an agent and a food for the prophylaxis or improvement of a functional gastrointestinal disorder, which contains, as an active ingredient, at least one kind selected from glutamic acid, 5′-nucleotide and a salt thereof.
摘要翻译：本发明提供一种用于预防或改善功能性胃肠道疾病的药剂和食品，其含有选自谷氨酸，5'-核苷酸及其盐中的至少一种作为活性成分。

6. 发明申请

US20180192678A1 FOOD CONCENTRATE FOR SOUP, SAUCE OR GRAVY 审中-公开
公开(公告)号：US20180192678A1
公开(公告)日：2018-07-12
申请号：US15737528
申请日：2016-06-21
申请人： Conopco, Inc., d/b/a UNILEVER
发明人： Stephan Georg SCHUMM , Sabrina SILVA PAES
IPC分类号： A23L23/10 , A23L27/10 , A23L27/22 , A23L27/23 , A23L27/00 , A23L29/212
CPC分类号： A23L23/10 , A23L23/00 , A23L27/10 , A23L27/22 , A23L27/23 , A23L27/235 , A23L27/82 , A23L29/212 , A23L29/30 , A23V2002/00 , A23V2200/16 , A23V2200/242 , A23V2250/032 , A23V2250/042 , A23V2250/0618 , A23V2250/5118 , A23V2250/606 , A23V2250/61 , A23V2250/628
摘要： A food concentrate substantially free from water is provided with high amounts of non-gelatinised starch without the need for sorbitol such that after dilution a sufficient viscosity is obtained in the ready-to-eat product.

7. 发明申请

US20180168208A1 FLAVOR COMPOSITIONS AND PET FOOD PRODUCTS CONTAINING THE SAME 审中-公开
公开(公告)号：US20180168208A1
公开(公告)日：2018-06-21
申请号：US15534413
申请日：2015-12-10
申请人： MARS, INCORPORATED
发明人： Scott Joseph McGrane , Andrew John Taylor , Richard Masten Fine , Jerry Wallace Skiles
IPC分类号： A23L27/22 , A23L27/00 , A23L27/23 , A23L27/20 , A23K20/111 , A23K20/132 , A23K20/142 , A23K20/153
CPC分类号： A23L27/23 , A23K20/111 , A23K20/132 , A23K20/142 , A23K20/153 , A23K50/42 , A23K50/48 , A23L27/204 , A23L27/21 , A23L27/22 , A23L27/235 , A23L27/88 , A23V2002/00
摘要： A flavor composition comprising at least one nucleotide derivative and/or at least one transmembrane compound that modulates, increases and/or enhances the activity of an umami receptor is provided that can be used to enhance the umami taste and/or palatability of food products. In certain, non-limiting embodiments, the flavor composition comprises at least one nucleotide derivative and/or at least one transmembrane compound, optionally at least one nucleotide, optionally at least one first amino acid, optionally at least one second amino acid.

8. 发明申请

US20180000116A1 METHOD FOR OBTAINING A PEPTIDE ISOLATE FROM A BIOMASS OF PROTEIN-ENRICHED MICROALGAE 审中-公开
公开(公告)号：US20180000116A1
公开(公告)日：2018-01-04
申请号：US15546206
申请日：2016-01-25
申请人： Roquette Freres
发明人： Marilyne Guillemant , Samuel Patinier , Philippe Looten
IPC分类号： A23J1/00 , A23L27/23 , C07K14/405 , A23J3/34 , A23L33/18 , A23L27/00 , C07K1/36 , C12N1/12 , C12P21/00
CPC分类号： A23J1/009 , A23J3/347 , A23L27/235 , A23L27/88 , A23L33/18 , C07K1/36 , C07K14/405 , C12N1/12 , C12P21/00
摘要： The invention relates to a peptide isolate isolated from a biomass of protein-rich microalgae, characterized in that it comprises: soluble peptides with a molecular weight of between 1 and 20 kDa, a protein content expressed as N.6.25 of more than 95%, essentially arginine and glutamic acid.

9. 发明申请

US20150366251A1 Food Additives Containing Glutamic Acid and Nucleotides 审中-公开
标题翻译：含谷氨酸和核苷酸的食品添加剂
公开(公告)号：US20150366251A1
公开(公告)日：2015-12-24
申请号：US14648361
申请日：2013-09-27
申请人： SYMRISE AG
发明人： Christof Fischer , Bernd Keßenich , Oliver Nembach , Simone Peschke
IPC分类号： A23L1/22 , A23L1/228 , A23L1/229 , A23G1/32
CPC分类号： A23L27/22 , A23G1/32 , A23L27/21 , A23L27/23 , A23L27/235 , A23L27/30 , A23L27/40 , A23L27/88 , A23L29/035 , A23V2002/00
摘要： Food additives are proposed that contain (a) glutaminic acid and (b) at least one nucleotide or the alkali metal and/or alkaline earth metal salts thereof and also optionally (c) aroma substances selected from the group formed by purines, polyphenols, 2-acetylpyrazine, 3-methylbutanol, 2-phenylethyl acetate, trimethylpyrazine and also mixtures thereof, (d) table salt, (e) sweeteners and/or (f) acidulants.
摘要翻译：提出了含有（a）谷氨酸和（b）至少一种核苷酸或其碱金属和/或碱土金属盐的食品添加剂，以及（c）选自嘌呤，多酚，2 乙酰吡嗪，3-甲基丁醇，乙酸2-苯乙酯，三甲基吡嗪及其混合物，（d）餐盐，（e）甜味剂和/或（f）酸化剂。

10. 发明申请

US20090297661A1 Methods For Flavor Enhancement 审中-公开
标题翻译：风味增强方法
公开(公告)号：US20090297661A1
公开(公告)日：2009-12-03
申请号：US12537322
申请日：2009-08-07
申请人： Isaac Ashie
发明人： Isaac Ashie
IPC分类号： A23J3/34 , A23L2/56 , A23L1/20 , A23L1/318
CPC分类号： A23J3/346 , A23J3/16 , A23L27/235 , A23L27/26 , A23L27/88
摘要： The present invention is directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having glutamate releasing activity. The glutamate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage. The present invention is also directed to methods of generating Umami flavor in-situ in food and beverage compositions by treating food or beverage compositions with an enzyme composition having aspartate releasing activity. The aspartate residues, free form, or C or N terminal short peptides produce Umami taste enhancement in the treated food or beverage.
摘要翻译：本发明涉及通过用具有谷氨酸释放活性的酶组合物处理食品或饮料组合物来在食品和饮料组合物中原位生成Umami风味的方法。谷氨酸残基，游离形式或C或N末端短肽在经处理的食品或饮料中产生Umami味道增强。本发明还涉及通过用具有天冬氨酸释放活性的酶组合物处理食品或饮料组合物在食品和饮料组合物中原位生成Umami风味的方法。天冬氨酸残基，游离形式或C或N末端短肽在经处理的食品或饮料中产生Umami味道增强。

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