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1. 发明申请

WO2020181122A1 PEPTIDES THAT MODULATE CALCIUM-SENSING RECEPTOR ACTIVITY FOR MODULATING KOKUMI TASTE AND PET FOOD PRODUCTS CONTAINING THE SAME 审中-公开
公开(公告)号：WO2020181122A1
公开(公告)日：2020-09-10
申请号：PCT/US2020/021244
申请日：2020-03-05
申请人： MARS, INCORPORATED
发明人： MCGRANE, Scott , LAFFITTE, Anni , PERUMAL, Rajiv
IPC分类号： A23L27/21 , A23L27/22 , A23L27/40
摘要： A flavor composition comprising at least one peptide that activates or increases the activity of a calcium-sensing receptor that can be used to enhance the kokumi taste and/or palatability of pet food products is described herein. Also disclosed herein are methods for identifying said peptides.

2. 发明申请

WO2019092235A1 FLAVOUR COMPOSITIONS 审中-公开
公开(公告)号：WO2019092235A1
公开(公告)日：2019-05-16
申请号：PCT/EP2018/080904
申请日：2018-11-12
申请人： GIVAUDAN SA
发明人： GALANO, Moises
IPC分类号： A23L19/18 , A23L27/00 , A23L27/21 , A23L27/22
摘要： A flavour composition is provided. The composition includes a characterizing flavour and a taste modifying composition. The taste modifying composition includes at least four non-polar amino acids and at least one polar amino acid. The at least four non-polar amino acids are present in equal molar/equimolar concentrations and are preferably selected from the group consisting of glycine, alanine, valine, proline, leucine, isoleucine, methionine, phenylalanine, tryptophan and mixtures thereof. The one polar amino acid is preferably selected from the group consisting of tyrosine, serine, threonine, cysteine, glutamine, asparagine, aspartic acid, glutamic acid, lysine, histidine or arginine, most preferably aspartic acid or glutamic acid. The flavour composition is used to improve the organoleptic properties of a consumable composition, including sweetness, saltiness, umami and/or mouthfeel. Furthermore a consumable is provided that comprises the flavour composition.

3. 发明申请

WO2016185233A1 COMPOSITION OF TASTE OR FLAVOUR ENHANCER, PREPARATION AND USE THEREOF 审中-公开
标题翻译：添加剂或其他增稠剂的组合物，其制备和使用
公开(公告)号：WO2016185233A1
公开(公告)日：2016-11-24
申请号：PCT/HR2015/000011
申请日：2015-05-18
申请人： PODRAVKA D.D.
发明人： CEPANEC, Ivica , RANILOVIC, Jasmina , CVETKOVIC, Tanja , VUGRINEC, Sasenka
IPC分类号： A23L33/145 , A23L27/22 , A23L27/23
CPC分类号： A23L23/00 , A23L27/22 , A23L27/23 , A23L27/88 , A23L33/145
摘要： The invention relates to the novel specific composition of umami and kokumi taste or flavour enhancer comprising: (i) one or more yeast extracts and/or hydrolyzed vegetable protein as a source of natural glutamic acid; (ii) one or more yeast extracts as a source of natural 5'-ribonucleotides; (iii) glutathione; or yeast extract as a source of natural glutathione; (iv) nutritionally acceptable calcium or magnesium salt, or their combination with weight ratio within 10:1 to 1:5; and optionally, sodium chloride and one or more auxiliary food ingredient that provides final form of the composition suitable for practical use as cubes, powder, granules, paste, suspension, emulsion, or solution. The composition of the present invention acts as efficient umami and kokumi taste enhancer suitable for use as either table-top seasoning or as flavour enhancer in various food products.
摘要翻译：本发明涉及鲜味和口味或风味增强剂的新颖特异性组合物，其包含：（i）一种或多种酵母提取物和/或水解植物蛋白作为天然谷氨酸的来源; （ii）一种或多种酵母提取物作为天然5'-核糖核苷酸的来源; （iii）谷胱甘肽; 或酵母提取物作为天然谷胱甘肽的来源; （iv）营养上可接受的钙或镁盐，或其组合，重量比在10:1至1:5之间; 和任选的氯化钠和一种或多种辅助食品成分，其提供适合作为立方体，粉末，颗粒，糊剂，悬浮液，乳液或溶液实际使用的组合物的最终形式。本发明的组合物作为适合用作各种食品中的台面调味料或风味增强剂的有效的鲜味和口味增味剂。

4. 发明申请

WO2016175235A1 酵母エキスの製造方法、それにより得られる酵母エキス、調味料組成物および食品审中-公开
标题翻译：生产YEAST提取物的方法，获得的YEAST萃取物，食品组合物和食品
公开(公告)号：WO2016175235A1
公开(公告)日：2016-11-03
申请号：PCT/JP2016/063165
申请日：2016-04-27
申请人：テーブルマーク株式会社
发明人：近藤　敦 , 谷澤　順子
IPC分类号： C12P1/02 , A23L27/10 , A23L27/20 , A23L27/22 , A23L31/15 , A23L33/10 , C12P7/46 , C12P7/54 , C12P7/56
CPC分类号： A23L27/10 , A23L27/20 , A23L27/22 , A23L31/15 , A23L33/10 , C12P1/02 , C12P7/46 , C12P7/54 , C12P7/56
摘要：有機酸、特にコハク酸を高い濃度で含有する、さらにグルタミン酸を高い濃度で含有する酵母エキスの製造方法を提供する。培養された酵母の懸濁液を、有機酸生成上有効な条件で保持することにより、酵母の有機酸含有量を高める、有機酸生成処理工程；および有機酸生成処理工程を経た酵母から、56℃以上で酵母エキスを抽出する、熱水抽出工程を含む、製造方法を提供する。
摘要翻译：本发明提供含有高浓度的有机酸，特别是琥珀酸的酵母提取物的制造方法，还含有高浓度的谷氨酸。制备方法包括：有机酸合成处理步骤，用于在有效合成有机酸的条件下维持培养的酵母悬浮液，从而增加酵母中的有机酸含量; 以及用于从已经进行了有机酸合成处理步骤的酵母中提取酵母提取物的热水提取步骤在56℃以上。

5. 发明申请

WO2014116750A3 FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME 审中-公开
标题翻译：含氟组合物和含有该组合物的食用组合物
公开(公告)号：WO2014116750A3
公开(公告)日：2015-05-07
申请号：PCT/US2014012611
申请日：2014-01-22
申请人： MARS INC
发明人： DIDZBALIS JOHN , MUNAFO JOHN P
IPC分类号： A23L27/21 , A23G9/38 , A23L27/22 , A23L27/40
CPC分类号： A23L7/101 , A23G9/38 , A23G2200/10 , A23L19/18 , A23L23/00 , A23L25/10 , A23L27/21 , A23L27/22 , A23L27/40 , A23L27/45 , A23L27/88 , A23V2002/00
摘要： A flavor composition comprising a peptide which comprises pyroglutamic acid or γ-glutamic acid, a second amino acid and optionally a third amino acid. The peptides can be added to a food product to increase saltiness, umami, bitterness, astringency or sourness intensity.
摘要翻译：一种风味组合物，其包含含有焦谷氨酸或γ-谷氨酸的肽，第二氨基酸和任选的第三氨基酸。可以将这些肽加入到食品中以增加咸味，鲜味，苦味，涩味或酸味强度。

6. 发明申请

WO2013048147A3 AMINO ACID SEASONING COMPOSITION COMPRISING L-GLUTAMIC ACID AND BASIC AMINO ACIDS 审中-公开
标题翻译：包含L-谷氨酸和碱性氨基酸的氨基酸调味组合物
公开(公告)号：WO2013048147A3
公开(公告)日：2013-05-23
申请号：PCT/KR2012007827
申请日：2012-09-27
申请人： DAESANG CORP
发明人： PARK DONG CHEOL , KIM YONG DUK , JUN HYE SEUNG , HAN MIN HO , PARK BOK JUN , KANG KI KUEON
IPC分类号： A23L27/20 , A23L27/00 , A23L27/21 , A23L27/22
CPC分类号： A23L1/228 , A23L27/21 , A23L27/22 , A23L27/86 , A23V2002/00
摘要： The present invention relates to an amino acid seasoning composition which comprises L-glutamic acid and basic amino acids, and which has a pH level of 6.5 to 8.0 when in the form of an aqueous solution. The seasoning composition of the present invention is a complex seasoning composition that comprises L-glutamic acid, which is an amino acid, as a basic component, and basic amino acids which are combined with the L-glutamic acid so as to form a complex seasoning component having improved pleasantness and a salty taste. The pH level of the composite of L-glutamic acid and basic amino acids is finely adjusted to a predetermined range, thereby providing a complex amino acid seasoning having superior pleasantness.
摘要翻译：本发明涉及氨基酸调味料组合物，其包含L-谷氨酸和碱性氨基酸，并且当以水溶液形式时具有6.5至8.0的pH水平。本发明的调味料组合物是复合调味料组合物，其包含作为基本组分的氨基酸L-谷氨酸和与L-谷氨酸组合以形成复合调味料的碱性氨基酸具有改善的愉悦性和咸味的组分。通过将L-谷氨酸与碱性氨基酸的复合体的pH值微调到规定的范围，可以得到愉悦感优异的复合氨基酸调味料。

7. 发明申请

WO2023013655A1 食品の風味を改善する方法审中-公开
公开(公告)号：WO2023013655A1
公开(公告)日：2023-02-09
申请号：PCT/JP2022/029709
申请日：2022-08-02
申请人：味の素株式会社
发明人：戸矢崎　未来 , 平谷　萌恵 , 林　和之 , 鈴木　真志 , 矢萩　大貴 , 宇佐美　陸 , 黒田　素央 , 水野　匡貴 , 関　俊人 , 田島　義教
IPC分类号： A23L27/10 , A23L27/20 , A23L27/22 , A23L27/23 , C12N1/00
摘要：食品の風味を改善する技術を提供する。下記成分（Ａ）を配合することにより食品の風味を改善する：（Ａ）グラム陽性細菌の細胞壁を含有する画分。

8. 发明申请

WO2021064616A1 METHODS AND COMPOSITIONS FOR IMPROVED TASTE QUALITY 审中-公开
公开(公告)号：WO2021064616A1
公开(公告)日：2021-04-08
申请号：PCT/IB2020/059181
申请日：2020-09-30
申请人： ALMENDRA PTE. LTD
发明人： DUBOIS, Grant E.
IPC分类号： A23L2/60 , A23L2/56 , A23L27/30 , A23L27/00 , A23L27/22
摘要： In one aspect, the disclosure relates to sweetener and/or umami compositions, methods of making same, products comprising same, and methods of improving mouthfeel in a product, e.g., a savory or umami food or beverage. In various aspects, the disclosed compositions comprise a sweetening agent and/or an umami agent and a taste modulator component. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. In further aspects, the disclosed savory compositions comprise an umami agent and a taste modulator component. In further aspects, the disclosed taste modulator composition can further comprise an additional CaSR modulator. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

9. 发明申请

WO2020120737A1 UMAMI FLAVOUR COMPOSITION 审中-公开
公开(公告)号：WO2020120737A1
公开(公告)日：2020-06-18
申请号：PCT/EP2019/085076
申请日：2019-12-13
申请人： DSM IP ASSETS B.V.
发明人： MOREL, Bernadette Theresia , VAN DEN BERG, Marco Alexander , JAMALZADEH, Elaheh
IPC分类号： A23L27/22
摘要： The present invention relates to a method for producing a flavour composition comprising free glutamate, said method comprises providing wheat gluten and contacting the wheat gluten with a protease, with an exopeptidase and with a glutaminase to produce the flavour composition comprising free glutamate.

10. 发明申请

WO2016103163A1 TASTE MODIFYING COMPOSITIONS 审中-公开
标题翻译：改性组合物
公开(公告)号：WO2016103163A1
公开(公告)日：2016-06-30
申请号：PCT/IB2015/059857
申请日：2015-12-21
申请人： CELANESE SALES GERMANY GMBH
发明人： WONSCHICK, Johann , PUTTER, Clemens M. , KEEPE, Esther
IPC分类号： A23L27/10 , A23L27/12 , A23L27/20 , A23L27/21 , A23L27/22 , A23L27/30 , A23L2/60
CPC分类号： A23L1/2364 , A23L2/56 , A23L2/60 , A23L27/10 , A23L27/12 , A23L27/13 , A23L27/2028 , A23L27/2052 , A23L27/21 , A23L27/30 , A23L27/31 , A23L27/32 , A23L27/34 , A23L27/86 , A23L27/88 , A23V2002/00 , A23V2200/15 , A23V2250/21 , A23V2250/242 , A23V2250/262 , A23V2250/2482
摘要： The invention relates to a sweetener/sweetness enhancer, comprising at least one component selected from the group consisting of maltol and a maltol derivative; an ester; and at least one component selected from the group consisting of a plant extract and a lactone. In some embodiments, the composition includes additionally a bitter blocking agent or at least two amino acids or a carbonyl compound or sodium choloride or trehalose.
摘要翻译：本发明涉及甜味剂/甜味增强剂，其包含至少一种选自麦芽酚和麦芽酚衍生物的组分; 酯; 和选自植物提取物和内酯的至少一种成分。在一些实施方案中，组合物另外包含苦味封闭剂或至少两种氨基酸或羰基化合物或氯化钠或海藻糖。

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