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1. 发明申请

US20180242625A1 METHOD FOR MANUFACTURING PULVERULENT FLAVORING AGENT 审中-公开
公开(公告)号：US20180242625A1
公开(公告)日：2018-08-30
申请号：US15756332
申请日：2016-08-31
申请人： TAKASAGO INTERNATIONAL CORPORATION
发明人： Masaharu KONO , Eiji EMOTO , Tadahiro HIRAMOTO
IPC分类号： A23L27/24 , A23L3/44 , A23C19/06 , A23C19/09 , A23C9/127
CPC分类号： A23L27/25 , A23C9/1209 , A23C9/1216 , A23C9/1275 , A23C9/156 , A23C19/061 , A23C19/063 , A23C19/09 , A23L2/56 , A23L3/44 , A23L27/201 , A23L27/24 , A23V2002/00
摘要： The present invention relates to a method for producing a powdery flavoring agent, including (1) a step of treating a milk-derived material with at least any one of a lactic acid fermentation treatment and an enzymatic reaction treatment to prepare a paste flavoring agent, (2) a step of adding an excipient to the paste flavoring agent obtained in step (1) to prepare a freeze-drying raw material liquid having a fat content in a dried solid content of 40% by mass or less, a solid content based on the excipient occupying the dried solid content of 70% by mass or less, and a water content of 20% by mass or more and less than 50% by mass, and (3) a step of subjecting the freeze-drying raw material liquid obtained in the step (2) to specific treatments to obtain the powdery flavoring agent.

2. 发明授权

US08993016B2 Flavor enhancer for food or drink, production method thereof, and food or drink comprising flavor enhancer 有权
标题翻译：用于食品或饮料的风味增强剂，其制备方法以及包含风味增强剂的食品或饮料
公开(公告)号：US08993016B2
公开(公告)日：2015-03-31
申请号：US12595665
申请日：2008-03-21
申请人： Yukio Washizu , Eiji Emoto , Masaharu Kono
发明人： Yukio Washizu , Eiji Emoto , Masaharu Kono
IPC分类号： A23C9/12 , A23L1/22 , A23L1/23 , A23L2/56
CPC分类号： A23L1/2305 , A23L2/56 , A23L27/25 , A23L27/88
摘要： To provide a flavor enhancer having, in a good balance, a raw milk feeling which gives a flavor of a fresh milk, a rich feeling of the raw milk, a natural feeling, and a preference property. That is the flavor enhancer for food or drink, which comprises, as an effective component, a treated product which is obtained by subjecting a total milk protein to a lactic acid fermentation treatment and protease treatment.
摘要翻译：为了提供具有良好平衡的赋予新鲜牛奶味道的生牛奶感觉，生奶的丰富感，自然感和优选性的风味增强剂。即，作为食品或饮料的增味剂，其作为有效成分包含通过使总乳蛋白进行乳酸发酵处理和蛋白酶处理而得到的处理物。

3. 发明申请

US20140147552A1 LIPASES WITH HIGH SPECIFICITY TOWARDS SHORT CHAIN FATTY ACIDS AND USES THEREOF 审中-公开
标题翻译：具有高度特异性的脂肪酸短链脂肪酸及其用途
公开(公告)号：US20140147552A1
公开(公告)日：2014-05-29
申请号：US14099085
申请日：2013-12-06
申请人： DSM IP ASSETS B.V.
发明人： Jan Metske VAN DER LAAN , Yulia M. EFIMOVA , Karin TURK , Albertus Alard VAN DIJK , Margot Elisabeth Francoise SCHOONEVELD-BERGMANS , Arie Gerrit TERDU , Arjen SEIN
IPC分类号： A23C9/12 , C12N9/20
CPC分类号： A23C9/1216 , A21D2/16 , A21D8/042 , A21D10/00 , A23C19/0328 , A23L27/25 , C12N9/20
摘要： The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene of the acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the diary or baking industry.
摘要翻译：本发明涉及包含编码新型脂肪分解酶的基因的新型多核苷酸序列，以及具有高同源性的酸序列的基因的功能等同物。本发明还涉及在工业过程中使用这些脂肪分解酶的方法，例如在日记或烘焙工业中。

4. 发明授权

US08703217B2 Methods for rapid production and usage of biogenerated flavors 有权
标题翻译：快速生产和使用生物香料的方法
公开(公告)号：US08703217B2
公开(公告)日：2014-04-22
申请号：US11394754
申请日：2006-03-31
申请人： Chad D. Galer , James Moran , Benjamin E. Dias , Mary Doyle , Orlando Herrera , Shaia L. Anderson , Meghan A. McIlroy
发明人： Chad D. Galer , James Moran , Benjamin E. Dias , Mary Doyle , Orlando Herrera , Shaia L. Anderson , Meghan A. McIlroy
IPC分类号： A23C9/12
CPC分类号： A23L33/17 , A23L27/25 , A23L33/127
摘要： A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products. Methods of making and using the flavor component in food products, such as cheese products, are also provided.
摘要翻译：提供了可用于制备具有传统风格奶酪风味特征的食品的稳定化的天然生物生长切达风味成分，以及生产生物生产的切达干酪成分的方法。奶酪风味成分被抵抗其中腐败或致病微生物的生长而被稳定。通过添加细菌素源作为发酵过程的一部分来实现稳定的奶酪香味成分，其加速了风味发展所需的至少部分发酵时间。还提供了包含二次微生物屏障。因此，本发明的风味成分的生产时间可以显着降低，而不损失风味并提高微生物的稳定性。风味成分可用于加工奶酪，加工奶酪类产品或其他奶酪中。风味成分也可以用作其它食品中的天然调味剂。还提供了制造和使用食品中的风味成分如奶酪产品的方法。

5. 发明授权

US08637101B2 Lipases with high specificity towards short chain fatty acids and uses thereof 有权
标题翻译：对短链脂肪酸具有高特异性的脂肪酶及其用途
公开(公告)号：US08637101B2
公开(公告)日：2014-01-28
申请号：US12919768
申请日：2009-02-26
申请人： Jan Metske Laan Van Der , Yulia M. Efimova , Karin Turk , Margot Elisabeth Francoise Schooneveld-Bergmans , Arie Gerrit Terdu , Arjen Sein , Natalja Alekseevna Cyplenkova
发明人： Jan Metske Laan Van Der , Yulia M. Efimova , Karin Turk , Albertus Alard Van Dijk , Margot Elisabeth Francoise Schooneveld-Bergmans , Arie Gerrit Terdu , Arjen Sein
IPC分类号： C12N1/00 , C12N1/14 , C12N1/15 , C12N1/20 , C12N1/21 , C12N9/00 , C12N9/14 , C12N9/16 , C12N9/18 , C12N9/20 , C12N15/09 , C12N15/55 , A23C19/032 , A23C9/12 , A21D8/04 , C12N15/63 , C12N15/74 , C12N15/80 , C12N15/70 , C12N15/79
CPC分类号： A23C9/1216 , A21D2/16 , A21D8/042 , A21D10/00 , A23C19/0328 , A23L27/25 , C12N9/20
摘要： The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.
摘要翻译：本发明涉及包含编码新的脂肪分解酶的基因的新型多核苷酸序列，以及该基因的功能等同物或与其高度同源的氨基酸序列。本发明还涉及在工业过程中使用这些脂肪分解酶的方法，例如在乳制品或烘焙工业中。

6. 发明申请

US20130273200A1 FLAVOUR MODULATION BY FERMENTING A MILK SOURCE FOR MULTI-FLAVOUR FORMATION WITH A COCKTAIL OF BACTERIA STRAINS 审中-公开
标题翻译：通过用细菌菌株的多糖形成发酵的奶源，进行调味
公开(公告)号：US20130273200A1
公开(公告)日：2013-10-17
申请号：US13995426
申请日：2011-12-20
申请人： Marcel Braun
发明人： Marcel Braun
IPC分类号： A23C9/123 , C12R1/46
CPC分类号： A23C9/1236 , A23C9/1322 , A23L27/25 , A23L29/065 , A23Y2240/41 , C12N1/20 , C12R1/46
摘要： A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavour and aroma. Fermentation is achieved by addition of adding a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) A further bacteria Lactococcus lactis subsp. lactis biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation.
摘要翻译：牛奶来源的发酵，用于制造具有巧克力 - 蜂蜜 - 奶油味道和香气的发酵乳产品。通过加入乳酸乳球菌亚种实现发酵。乳酸二乙酰乳杆菌（CNCM No.I-4404）或乳酸乳球菌乳酸亚种乳酸二乙酰乳杆菌（CNCM No.I-4405）另外的细菌乳酸乳球菌亚种乳清生物体还加入到奶源中。奶源在发酵前包括氨基酸和柠檬酸盐。

7. 发明申请

US20050130279A1 Transesterification reaction for production of dairy flavour enhancing esters 审中-公开
标题翻译：用于生产乳香味增强酯的酯交换反应
公开(公告)号：US20050130279A1
公开(公告)日：2005-06-16
申请号：US10505277
申请日：2003-02-20
申请人： Ross Holland , Vaughan Crow , Shao Liu
发明人： Ross Holland , Vaughan Crow , Shao Liu
IPC分类号： A23C9/12 , A23C13/16 , A23C19/00 , A23C19/032 , A23C19/06 , A23C19/082 , A23C19/09 , A23C23/00 , A23L1/00 , A23L1/226 , A23L1/23 , C11C3/00 , C11C3/10 , C12P7/62 , C12P7/64 , C12R1/225 , C11D1/28
CPC分类号： A23C19/06 , A23C19/0323 , A23C19/082 , A23C19/09 , A23L27/25 , A23Y2220/35
摘要： The invention is a process for producing flavour enhancing esters from dairy sourced mono-, di-, or triglycerides. The process is a transesterification reaction between the mono-, di- or triglyceride and an alcohol in an aqueous medium in the presence of an esterase selected for its high transesterification activity. The esters may be used for flavouring in a variety of food products, particularly dairy products such as cheeses.
摘要翻译：本发明是一种从乳品来源的甘油单酯，甘油三酯或甘油三酸酯生产风味增强酯的方法。该方法是在选择用于其高酯交换活性的酯酶存在下，水性介质中甘油单酯，二 - 或甘油三酯与醇的酯交换反应。酯可用于各种食品中的调味，特别是乳制品如奶酪。

8. 发明授权

US6054151A Cheese flavor 失效
标题翻译：奶酪味
公开(公告)号：US6054151A
公开(公告)日：2000-04-25
申请号：US96069
申请日：1998-06-11
申请人： Steven Soon-Young Kwon , Claude Lecouteux , Dharam Vir Vadehra
发明人： Steven Soon-Young Kwon , Claude Lecouteux , Dharam Vir Vadehra
IPC分类号： A23C19/06 , A23L27/24 , A23C20/00 , A23C19/084
CPC分类号： A23C19/063 , A23C19/062 , A23L27/25 , A23Y2220/49
摘要： A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.
摘要翻译：制备巴马干酪或奶酪香精的方法，其包括用蛋白酶，脂肪酶和瑞士乳杆菌和/或乳酸乳球菌成熟干酪凝乳。

9. 发明授权

US5385743A Yoghurt flavor and process for the manufacturing of a yoghurt flavor 失效
标题翻译：酸奶的味道和酸奶的制造方法
公开(公告)号：US5385743A
公开(公告)日：1995-01-31
申请号：US31039
申请日：1993-03-12
申请人： Peter Hans van der Schaft
发明人： Peter Hans van der Schaft
IPC分类号： A23C21/02 , A23L27/24 , A23C9/12
CPC分类号： A23C21/026 , A23L27/25 , A23Y2220/15 , A23Y2240/75
摘要： A process for the preparation of a yoghurt flavor, comprising the fermentation of a whey medium comprising water and whey solids, with a conventional bacterial yoghurt starter culture.
摘要翻译：一种制备酸奶风味的方法，包括用常规的细菌酸奶发酵剂培养物发酵包含水和乳清固体的乳清培养基。

10. 发明授权

US4675193A Cheese-flavored substance and method of producing same 失效
标题翻译：奶酪味物质及其制造方法
公开(公告)号：US4675193A
公开(公告)日：1987-06-23
申请号：US546777
申请日：1983-10-31
申请人： Donald P. Boudreaux
发明人： Donald P. Boudreaux
IPC分类号： A23L27/24 , A23C9/12
CPC分类号： C12Y301/01003 , A23L27/25 , C12Y304/00 , A23Y2220/39 , A23Y2240/75 , A23Y2260/31
摘要： A two-stage process for producing a cheese-flavored substance is claimed. A flavor development medium is fermented with a source of lipase/protease; the source of lipase/protease is inactivated and the flavor development medium is fermented by at least one lactic acid-producing microorganism which is thereafter inactivated. The source of lipase/protease is preferably a microorganism, especially Candida lypolitica ATCC 20234. The cheese-flavored substance produced by the process and foods containing the cheese-flavored substance produced by the process are also claimed.
摘要翻译：要求生产奶酪调味物质的两阶段方法。风味发酵培养基用脂肪酶/蛋白酶源发酵; 脂肪酶/蛋白酶的来源被灭活，并且风味发酵培养基被至少一种产生乳酸的微生物发酵，然后灭活。脂肪酶/蛋白酶的来源优选是微生物，特别是念珠菌念珠菌ATCC 20234.通过该方法生产的奶酪味物质和含有通过该方法生产的奶酪调味物质的食品也被要求保护。

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