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1. 发明授权

US07862844B2 Taste improving substances 有权
标题翻译：滋味改善物质
公开(公告)号：US07862844B2
公开(公告)日：2011-01-04
申请号：US11815233
申请日：2005-10-06
申请人： Chris Winkel , Harry Renes , Jan Visser , Nico Bouter , Jan Bakker , Bart Ruisch
发明人： Chris Winkel , Harry Renes , Jan Visser , Nico Bouter , Jan Bakker , Bart Ruisch
IPC分类号： A23L1/226 , A23L1/229
CPC分类号： A23L27/23
摘要： The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using extremely small amounts of a substance according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X (I). It was found that at very low concentrations, substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof.
摘要翻译：本发明的第一方面涉及使用极少量根据式（I）的物质或食用盐的食品，饮料，药物，烟草制品和口腔护理产品的味道改进：R1-CR2（OR3） -CO-X（I）。发现在非常低的浓度下，由式（I）表示的物质能够改变和补充味道赋予物质的感官影响。因此，本发明的味道改善物质有利地用于风味组合物，食品，药物，烟草制品和口腔护理产品中。根据本发明的味道改善物质的典型实例包括N-乳酰基GMP，N-乳酰基AMP，N-乳酰基CMP，N-乳酰基IMP，N-葡萄糖基GMP，N-葡萄糖基AMP，N-葡萄糖基酰基CMP，N-葡萄糖基 IMP，O-乳酰基-GMP，O-乳酰基AMP，O-乳酰基CMP，O-乳酰基IMP，O-葡萄糖基GMP，O-葡萄糖基AMP，O-葡萄糖基酰基CMP和O-葡萄糖基IMP及其混合物。

2. 发明申请

US20090148559A1 Process for the production of compositions containing ribonucleotides and their use as flavouring agents 有权
标题翻译：用于生产含有核糖核苷酸的组合物及其作为调味剂的用途的方法
公开(公告)号：US20090148559A1
公开(公告)日：2009-06-11
申请号：US10584847
申请日：2005-01-06
申请人： Bertus Noordam , Jan Gerrit Kortes
发明人： Bertus Noordam , Jan Gerrit Kortes
IPC分类号： C12P19/30 , C07H1/00 , A23L1/229
CPC分类号： C12P19/34 , A23L27/23
摘要： The present invention describes a process to produce a composition containing 5′-ribonucleotides wherein a microorganism is subjected to autolysis under conditions at which a substantial part of the RNA remains in a form degradable into 5′-ribonucleotides and at which a substantial part of the RNA remains associated with the cell wall fraction. Said cell wall fraction is recovered by a solid/liquid separation method and the RNA associated with said wall fraction is converted into 5′-ribonucleotides. The present invention also describes compositions containing 5′-ribonucleotides and their use in food or feed.
摘要翻译：本发明描述了一种制备含有5'-核糖核苷酸的组合物的方法，其中微生物在大部分RNA保留在可降解成5'-核糖核苷酸的形式的条件下进行自溶，其中大部分 RNA仍然与细胞壁分数相关。通过固/液分离方法回收所述细胞壁级分，将与所述壁级分相关的RNA转化为5'-核糖核苷酸。本发明还描述了含有5'-核糖核苷酸的组合物及其在食品或饲料中的用途。

3. 发明授权

US08790728B2 Natural taste enhancing savoury base and a process for its preparation 有权
标题翻译：天然滋味基础及其制备方法
公开(公告)号：US08790728B2
公开(公告)日：2014-07-29
申请号：US13256849
申请日：2010-03-23
申请人： Stephan Palzer , David Nikolic , Pieter Berends , Dac Thang Ho , Yvette Fleury Rey , Helge Ulmer , Silke Schopp , Daniel Sebastian Appel , Thomas Raab
发明人： Stephan Palzer , David Nikolic , Pieter Berends , Dac Thang Ho , Yvette Fleury Rey , Helge Ulmer , Silke Schopp , Daniel Sebastian Appel , Thomas Raab
IPC分类号： A23L1/23 , A23L1/229
CPC分类号： C12P19/32 , A23L27/22 , A23L27/24 , A23L27/88 , C12P13/14
摘要： A taste enhancing savoury base comprises between 8 to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, and further comprises naturally food derived compounds such as organic acids and their salts, amino acids, peptides and aroma compounds. The base is obtained through a prokaryotic fermentation with a bacteria taken from the group consisting of Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum and Bacillus subtilis. The base is not purified by crystallization or chromatographic methods.
摘要翻译：味觉增强咸味基质含有8至80％的天然衍生化合物，其取自谷氨酸盐，IMP和GMP，并且还包含天然食物衍生的化合物如有机酸及其盐，氨基酸，肽和芳香化合物。通过原核发酵获得碱，其中所述细菌取自谷氨酸棒杆菌，产氨棒杆菌，干酪乳杆菌，效价棒杆菌，乳发酵短杆菌和枯草芽孢杆菌。碱不通过结晶或色谱法纯化。

4. 发明申请

US20100330246A1 PROTEIN SWEETENER 失效
标题翻译：蛋白质浸泡剂
公开(公告)号：US20100330246A1
公开(公告)日：2010-12-30
申请号：US12877668
申请日：2010-09-08
申请人： Fariba M. Assadi-Porter
发明人： Fariba M. Assadi-Porter
IPC分类号： A23L1/226 , A23L1/227 , A23L1/229
CPC分类号： C07K14/415
摘要： Disclosed herein are sweet proteins that are variants of Brazzein, and nucleotide sequences capable of expressing them. Through a replacement of a tyrosine residue at the C terminus in the naturally occurring Brazzein sequence, or the insertion of two residues (at least one being isoleucine, glycine or proline) before the N terminus of wild type Brazzein, sweetness potency, the taste profile and sweetness strength are improved.
摘要翻译：本文公开了作为Brazzein的变体的甜蛋白质和能够表达它们的核苷酸序列。通过在天然存在的Brazzein序列中的C末端替换酪氨酸残基，或者在野生型Brazzein的N末端插入两个残基（至少一个是异亮氨酸，甘氨酸或脯氨酸），甜味效力，味道特征甜度强度提高。

5. 发明申请

US20080268122A1 Flavour Modulating Substances 有权
标题翻译：调味物质
公开(公告)号：US20080268122A1
公开(公告)日：2008-10-30
申请号：US12089043
申请日：2006-10-05
申请人： Harry Renes , Chris Winkel , Eric Kohlen , Jan Visser , Emelie Verhoek
发明人： Harry Renes , Chris Winkel , Eric Kohlen , Jan Visser , Emelie Verhoek
IPC分类号： A23L1/229 , A23L1/226 , A23L1/227
CPC分类号： C07C235/08 , A23L27/2028 , A23L27/21 , A23L27/23 , A23L33/145 , C12P13/04 , C12P13/12
摘要： The present invention in a first aspect relates to flavour modulation in foodstuffs, beverages, orally administered pharmaceuticals, tobacco products and oral care products, using a flavour modulating substance selected from the group of substances represented by formula, edible salts thereof and edible esters thereof: formula wherein R1 and/or R2 represent the residue of primary amines, more particularly the residues of primary amines selected from amino acids, peptides, purines and pyrimidines, aralkylamines and certain branched or straight chain, hydrophilically substituted alkylamines. It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, orally administered pharmaceuticals, tobacco products and oral care products.
摘要翻译：本发明的第一方面涉及使用选自由式表示的物质的组中的风味调节物质，食用盐和其食用酯的食品，饮料，口服药物，烟草制品和口腔护理产品中的调味剂，其中R 1和/或R 2代表伯胺的残基，更特别是选自氨基酸，肽，嘌呤和嘧啶的伯胺残基，芳烷基胺和某些支链或直链的亲水取代的烷基胺。已经发现，这些物质能够赋予其所掺入的产品中非常理想的味道特性。此外，所述风味调节物质有利地应用于风味组合物，食品，口服药物，烟草制品和口腔护理产品中。

6. 发明申请

US20080131573A1 Taste Improving Substances 有权
标题翻译：味道改善物质
公开(公告)号：US20080131573A1
公开(公告)日：2008-06-05
申请号：US11815233
申请日：2005-10-06
申请人： Chris Winkel , Harry Renes , Jan Visser , Nico Bouter , Jan Bakker , Bart Ruisch
发明人： Chris Winkel , Harry Renes , Jan Visser , Nico Bouter , Jan Bakker , Bart Ruisch
IPC分类号： A23L1/226 , A23L1/229
CPC分类号： A23L27/23
摘要： The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using extremely small amounts of a substance according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X (I). It was found that at very low concentrations, substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof.
摘要翻译：本发明的第一方面涉及使用极少量根据式（I）的物质或其可食用盐的食品，饮料，药物，烟草制品和口腔护理产品的味道改进：R 1，（OR 3）-OC-X（I）。发现在非常低的浓度下，由式（I）表示的物质能够改变和补充味道赋予物质的感官影响。因此，本发明的味道改善物质有利地用于风味组合物，食品，药物，烟草制品和口腔护理产品中。根据本发明的味道改善物质的典型实例包括N-乳酰基GMP，N-乳酰基AMP，N-乳酰基CMP，N-乳酰基IMP，N-葡萄糖基GMP，N-葡萄糖基AMP，N-葡萄糖基酰基CMP，N-葡萄糖基 IMP，O-乳酰基-GMP，O-乳酰基AMP，O-乳酰基CMP，O-乳酰基IMP，O-葡萄糖基GMP，O-葡萄糖基AMP，O-葡萄糖基酰基CMP和O-葡萄糖基IMP及其混合物。

7. 发明授权

US5626894A Process for the production of a flavoring agent 失效
标题翻译：生产调味剂的方法
公开(公告)号：US5626894A
公开(公告)日：1997-05-06
申请号：US573048
申请日：1995-12-15
申请人： Bengt Bengtsson , Sunil Kochhar , Eric Raetz , Jaak J. Sihver
发明人： Bengt Bengtsson , Sunil Kochhar , Eric Raetz , Jaak J. Sihver
IPC分类号： A23L1/28 , A23L1/221 , A23L1/229 , A23L1/23 , A23L1/30 , A23L1/00
CPC分类号： A23L33/14 , A23L27/23 , A23L27/24
摘要： Process for the production of a flavoring agent, in which a yeast lysate is mixed with moromi or a moromi fraction, and the mixture is allowed to react at 30.degree.-70.degree. C. in order to convert the AMP of the lysate to IMP.
摘要翻译：用于生产调味剂的方法，其中将酵母裂解物与moromi或moromi级分混合，并使混合物在30-70℃下反应，以将裂解物的AMP转化为IMP。

8. 发明授权

US4267195B1 失效
公开(公告)号：US4267195B1
公开(公告)日：1989-06-06
申请号：US88879578
申请日：1978-03-21
IPC分类号： A23K1/16 , A23K1/18 , A23L1/229
CPC分类号： A23K50/40 , A23K20/137 , A23K20/142 , A23L27/235 , Y10S426/805

9. 发明授权

US4659581A Method of producing granular chemical seasoning of high specific volume and product 失效
标题翻译：生产高比例体积和产品的颗粒状化学调味料的方法
公开(公告)号：US4659581A
公开(公告)日：1987-04-21
申请号：US788109
申请日：1985-10-17
申请人： Eiji Satani , Nagaoki Okamoto , James G. Fritz , Hiroshi Kimura
发明人： Eiji Satani , Nagaoki Okamoto , James G. Fritz , Hiroshi Kimura
IPC分类号： A23L27/00 , A23L27/22 , A23L27/23 , A23L1/228 , A23L1/229
CPC分类号： A23L27/235 , A23L27/22 , A23L27/70
摘要： A granular seasoning, which comprises substantially monosodium glutamate and a water-soluble salt of 5'-ribonucleotide and has a high specific volume of about 3.5 to 6 cm.sup.3 /g, is convenient in scaling with a reduced tendency of scattering and dust formation as well as satisfactory solubility in water. A granular chemical seasoning having a high specific volume is obtained by foam-mat drying an aqueous solution of a material chemical seasoning containing a thickening agent and a foaming agent which has a viscosity of about 8,000 to 25,000, and then disintegrating.
摘要翻译：包含基本上谷氨酸钠和5'-核糖核苷酸的水溶性盐，并且具有约3.5至6cm 3 / g的高比容的颗粒调味料，以便减少散射和粉尘形成的倾向也是方便的在水中的溶解度令人满意。通过泡沫干燥含有粘度为约8,000〜25,000的增稠剂和发泡剂的材料化学调味料的水溶液，然后分解而获得具有高比体积的颗粒状化学调味料。

10. 发明授权

US4376132A Seasoning composition having crab meat flavor 失效
标题翻译：具有蟹肉风味的调味料
公开(公告)号：US4376132A
公开(公告)日：1983-03-08
申请号：US309100
申请日：1981-10-06
申请人： Hajime Eguchi , Hideko Furukawa , Tetsuya Kawakita
发明人： Hajime Eguchi , Hideko Furukawa , Tetsuya Kawakita
IPC分类号： A23L27/22 , A23L27/23 , A23L1/221 , A23L1/228 , A23L1/229 , A23L1/231
CPC分类号： A23L27/23 , A23L27/22
摘要： A crab meat flavored seasoning composition, comprising:(a) not less than 50% by wt. of amino acids,(b) not less than 2% by wt. of 5'-nucleotides,(c) not less than 30% by wt. of inorganic salts,(d) not less than 1% by wt. of glucides and(e) a substantial amount of crab shell extract or synthetic crab aromatics; said amino acids comprising not less than 40% by wt. of glycine, not less than 40% by wt. of arginine and glutamic acid and not less than 10% by wt. of alanine, said 5'-nucleotides comprising not less than 50% by wt. of GMP and said inorganic salts comprising not less than 20% by wt. of potassium ion, not less than 40% by wt. of phosphate ion and not more than 40% by wt. of sodium and chlorine ions.
摘要翻译：一种蟹肉调味调味料组合物，其包含：（a）不低于50重量％的氨基酸，（b）不小于2重量％。的5'-核苷酸，（c）不小于30重量％。的无机盐，（d）不小于1重量％。（e）大量的蟹壳提取物或合成的蟹类芳烃; 所述氨基酸不低于40重量％。的甘氨酸，不小于40重量％。的精氨酸和谷氨酸，并且不小于10重量％。的丙氨酸，所述5'-核苷酸不小于50重量％。的GMP，并且所述无机盐包含不少于20重量％。的钾离子，不小于40重量％。的磷酸根离子，不超过40重量％。的钠和氯离子。

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