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1. 发明申请

WO2023036756A1 MEAT ANALOGUE AND METHOD TO DECREASE THE OFF-FLAVOUR THEREOF 审中-公开
公开(公告)号：WO2023036756A1
公开(公告)日：2023-03-16
申请号：PCT/EP2022/074682
申请日：2022-09-06
申请人： UNILEVER IP HOLDINGS B.V. , CONOPCO, INC., D/B/A UNILEVER
发明人： DRAIJER, Richard
IPC分类号： A23L27/23 , A23J3/22 , A23L27/26 , A23L27/00 , A23L29/00 , A23L33/185
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+ toNa+ of at least 1.3, and whereby food grade acid is present in an amount of at least 0.015wt%, said food grade acid comprising citric acid.

2. 发明申请

WO2022258609A1 FLAVOUR DELIVERY SYSTEM 审中-公开
公开(公告)号：WO2022258609A1
公开(公告)日：2022-12-15
申请号：PCT/EP2022/065387
申请日：2022-06-07
申请人： GIVAUDAN SA
发明人： WIJNEN, Lisa Maria , RINGGENBERG, Rudolf , WITTEVEEN, Frans
IPC分类号： A23L27/26 , A23L27/00 , A23P30/20 , A23J3/22
摘要： A flavour delivery system is provided. Methods for making the flavour delivery product and the consumables containing the food delivery product are also disclosed. The consumable may be a plant-based meat analogue that closely mimics the flavour, aroma and mouthfeel of animal-based protein products over the entire chewing experience.

3. 发明申请

WO2022240114A1 풍미, 영양 및 색감이 개선된 식품 및 이의 제조방법 审中-公开
公开(公告)号：WO2022240114A1
公开(公告)日：2022-11-17
申请号：PCT/KR2022/006611
申请日：2022-05-10
申请人： 한국과학기술원
发明人： 이상엽 , 최경록 , 유혜은
IPC分类号： C12P9/00 , C12P17/18 , C12N1/20 , A23L13/40 , A23J3/22 , A23L27/26 , C12R2001/19
摘要： 본 발명은 풍미, 영양 및 색감이 향상된 식품 및 이의 제조방법에 관한 것으로, 더욱 자세하게는 헴철, 포르피린, 금속 포르피린 및 포르피린 유사체로 구성된 군에서 선택되는 화합물 또는 상기 화합물을 생산하는 미생물을 포함하는 육류와 유사한 풍미, 영양 및 색감을 가지는 식품 및 이의 제조방법에 관한 것으로, 본 발명에 따르면 미생물 변이체의 발효를 통해 헴철 및 각종 포르피린, 금속 포르피린, 포르피린 유사체를 고효율로 생산하고, 이를 분리/정제하여 식품에 첨가함으로써 식품의 풍미와 영양, 색감을 개선할 수 있는 효과가 있다.

4. 发明申请

WO2021223836A1 FLAVOUR COMPOSITIONS FOR IMPROVING TASTE IMPRESSIONS 审中-公开
公开(公告)号：WO2021223836A1
公开(公告)日：2021-11-11
申请号：PCT/EP2020/062285
申请日：2020-05-04
申请人： SYMRISE AG
发明人： HERBRAND, Klaus , KOCH, Jens , SCHILD, Frank
IPC分类号： A23L27/21 , A23L27/22 , A23L27/26 , A23L27/00 , A23J3/22
摘要： The present invention relates to new flavour compositions, a method for producing such flavour compositions, the use of such flavour compositions for enhancing and/or imparting desired taste impressions and/or for reducing and/or masking undesired taste impressions, as well as to a product or semi-finished product comprising such a flavour composition. Furthermore, the present invention relates to the use of a sugar composition in the preparation of such a flavour composition.

5. 发明申请

WO2021219512A1 PROCESS FOR THE PREPARATION OF A FLAVOURING 审中-公开
公开(公告)号：WO2021219512A1
公开(公告)日：2021-11-04
申请号：PCT/EP2021/060685
申请日：2021-04-23
申请人： UNILEVER IP HOLDINGS B.V. , CONOPCO, INC., D/B/A UNILEVER
发明人： KOEK, Jean, Hypolites
IPC分类号： A23L27/20 , A23L27/21 , A23L27/23 , A23L27/26
摘要： The present invention relates to a method for the preparation of a flavouring, comprising the steps of (i) providing a reaction mixture comprising (a) yeast extract comprising at least 0.5 wt.% of glycosylamine and/or derivatives thereof and at least 1.0 wt.% of thiol containing compounds, wherein the weight percentage is by weight of dry matter of the yeast extract, (b) at least 1 wt.% of mineral acid or organic acid, by weight of the reaction mixture, and (c) from 0 to 20 wt.% of water by weight of the reaction mixture; and (iii) incubating the reaction mixture at a temperature in the range of 150 to 220 °C, wherein shear is applied to the reaction mixture. The method preferably is natural. The invention also relates to a flavouring obtainable by the method. The flavouring is preferably a natural flavouring.

6. 发明申请

WO2020097363A2 COMPOSITIONS AND METHODS FOR INCORPORATING HEME FROM ALGAE IN EDIBLE PRODUCTS 审中-公开
公开(公告)号：WO2020097363A2
公开(公告)日：2020-05-14
申请号：PCT/US2019/060315
申请日：2019-11-07
申请人： TRITON ALGAE INNOVATIONS, INC.
发明人： TRAN, Miller , DEATON, John , ADAMS, Brock , MAYFIELD, Michael , LONGO, Amanda , GONZALEZ, Oscar , HANSEN, Jon , WANG, Xun , SCHROEDER, David
IPC分类号： A23J3/20 , C12N15/11 , C07D201/00 , C07D207/34 , A23J3/22 , C07D487/22 , C07K14/795 , C12N1/12 , C12N15/113 , A23L27/26
摘要： Provided herein are compositions and processes for producing compositions from an algae to provide heme and a red or red-like color to edible compositions including ingredients and finished food products. Also provided are methods of growing heme-producing algae, methods of producing algae preparations therefrom and methods of making ingredients and food products with algae preparations. Also provided are compositions, including edible compositions that include heme and other nutrient components produced from algae.

7. 发明申请

WO2016142462A1 TOPICAL FLAVOURING COMPOSITIONS COMPRISING OLEIC ACID AND SODIUM OLEATE 审中-公开
标题翻译：包含油酸和油酸钠的主题挥发性组合物
公开(公告)号：WO2016142462A1
公开(公告)日：2016-09-15
申请号：PCT/EP2016/055115
申请日：2016-03-10
申请人： GIVAUDAN SA
发明人： WITTEVEEN, Frans
IPC分类号： A23L27/26 , A23P20/10
CPC分类号： A23P20/11 , A23L27/26 , A23L27/70 , A23V2002/00 , A23V2250/188
摘要： A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application to the product, the oleic acid and sodium oleate being present in the relative weight proportions of from 80:20 - 54:46.. The method results in a very even flavouring distribution over the surface of the product.
摘要翻译：将可食产品的表面施用于固体调味剂的方法，该方法包括在油酸和油酸钠存在下将固体调味剂分散在非水连续培养基中，并将其局部施用于产物，油酸和钠油酸酯以80:20-54:46的相对重量比存在。该方法在产品的表面上产生非常均匀的调味分布。

8. 发明申请

WO2013087420A3 ENZYMATICALLY HYDROLYSED LIPIDS AS FLAVOUR INGREDIENTS 审中-公开
标题翻译：舒适的水果脂肪作为挥发性成分
公开(公告)号：WO2013087420A3
公开(公告)日：2014-02-20
申请号：PCT/EP2012074028
申请日：2012-11-30
申请人： NESTEC SA
发明人： HUYNH-BA TUONG , DEVAUD GOUMOENS STEPHANIE , MATTHEY-DORET WALTER , SAUCY FRANCOISE , VITON FLORIAN , BARBIER CATHERINE
IPC分类号： A23L27/00 , A23L23/00 , A23L27/10 , A23L27/21 , A23L27/24 , A23L27/26
CPC分类号： A23L1/231 , A23L27/215 , A23L27/24 , A23L27/26 , A23V2002/00
摘要： A process for preparing a flavour concentrate having a meat flavour and/or aroma, comprising contacting animal lipid with a lipase enzyme, such that at least some triglycerides present in the lipid are hydrolysed, to give a mixture of free fatty acids, monoglycerides, diglycerides and non-hydrolyzed triglycerides; heating the mixture to inactivate the lipase; and heating the mixture with an aqueous solution containing at least one reducing sugar and at least one amino acid to give the flavour concentrate.
摘要翻译：一种制备具有肉味和/或香气的风味浓缩物的方法，包括使动物脂质与脂肪酶接触，使得存在于脂质中的至少一些甘油三酯被水解，得到游离脂肪酸，甘油单酯，甘油二酯的混合物和非水解甘油三酸酯; 加热混合物以使脂肪酶失活; 并用含有至少一种还原糖和至少一种氨基酸的水溶液加热混合物，得到风味浓缩物。

9. 发明申请

WO02011561A1 FUNCTIONAL SEASONINGS 审中-公开
标题翻译：功能季节
公开(公告)号：WO02011561A1
公开(公告)日：2002-02-14
申请号：PCT/JP2001/006727
申请日：2001-08-06
IPC分类号： A23L17/40 , A23L13/70 , A23L27/10 , A23L27/24 , A23L27/26 , A23L27/50 , A23L1/238 , A23L1/23
CPC分类号： A23L13/72 , A23L27/24 , A23L27/26 , A23L27/50
摘要： It is intended to provide functional seasonings having a function of promoting the penetration into materials, preferably together with another function of softening food materials, and a process for producing the same. Functional seasonings with the use of krill characterized by having a function of promoting the penetration of seasonings and/or a function of softening food materials. A method of seasoning food materials by using the function of promoting the penetration of seasonings into food materials and/or a function of softening food materials of seasonings with the use of krill. As the starting material, use is made of dried krill, preferably dried krill particles containing the whole components of krill. These functional seasonings are produced by adding water, sodium chloride and koji to krill employed as the starting material in the step of feeding moromi , further adding lactic acid bacteria (preferably halotolerant lactic acid bacteria) and yeast, and then fermenting and aging the moromi . The lactic acid bacteria are added in an amount 10 times or more as much as the yeast.
摘要翻译：旨在提供具有促进对材料的渗透的功能的功能性调味料，优选与食品材料软化的另一功能以及其制备方法。使用磷虾的功能性调味料，其特征在于具有促进调味料渗透的功能和/或软化食品的功能。通过使用促进调味料渗透到食品中的功能和/或使用磷虾软化调味料的功能来调节食品材料的方法。作为起始原料，使用干磷虾，优选含有磷虾整个成分的干的磷虾颗粒。这些功能性调味料是通过向作为起始原料的磷虾中加入水，氯化钠和kiji加入，进一步加入乳酸菌（优选耐酸乳酸酸性细菌）和酵母，然后发酵和老化moromi。乳酸菌的添加量为酵母的10倍以上。

10. 发明申请

WO0177096A3 PREPARATION OF NATURAL THIOACETATES AND DERIVATIVES 审中-公开
标题翻译：天然硫酸酯和衍生物的制备
公开(公告)号：WO0177096A3
公开(公告)日：2002-01-24
申请号：PCT/EP0103279
申请日：2001-03-23
申请人： NESTLE SA , BEL RHLID RACHID , FLEURY YVETTE , FAY LAURENT BERNARD , JUILLERAT MARCEL ALEXANDRE
发明人： BEL RHLID RACHID , FLEURY YVETTE , FAY LAURENT BERNARD , JUILLERAT MARCEL ALEXANDRE
IPC分类号： A23L2/56 , A23L23/00 , A23L27/20 , A23L27/26 , C07C321/04 , C07C321/08 , C07C321/22 , C07C323/06 , C07C323/08 , C07C323/17 , C07C323/22 , C07C327/22 , C07C327/28 , C07D307/38 , C07D307/64 , C12P11/00 , C12P17/04 , A23L1/226
CPC分类号： C07D307/38 , A23L2/56 , A23L23/00 , A23L27/2022 , A23L27/203 , A23L27/204 , A23L27/26 , C07C321/04 , C07C321/08 , C07C321/22 , C07C323/06 , C07C323/08 , C07C323/17 , C07C323/22 , C07C327/22 , C07C327/28 , C07C2601/14 , C07D307/64 , C12P11/00 , C12P17/04
摘要： This invention relates to a process for the preparation of thioacetates addition of thioacetic acid or a salt thereof on alpha -, beta -, or gamma -unsaturated alcohols, carbonyl compounds or cyclic or acyclic alkenes or by nucleophilic substitution of the hydroxyl group or a halogen with S-acetyl group in food-grade organic solvent. These thioacetates can be used as enhancers or intensifiers of flavour in food products or as aromas in compounded flavours. A number of individual compounds is also claimed.
摘要翻译：本发明涉及在α，β或γ-不饱和醇，羰基化合物或环状或无环烯烃上加成硫代乙酸或其盐的硫代乙酸酯的制备方法，或通过羟基或卤素的亲核取代食品级有机溶剂中含有S-乙酰基。这些硫代乙酸盐可以用作食品中的风味增强剂或增稠剂，或作为复合香料中的香味使用。还要求许多个别化合物。

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