公开(公告)号：US20060188625A1

公开(公告)日：2006-08-24

申请号：US10563320

申请日：2004-07-12

Applicant: Jan Gerrit Kortes ,  Bertus Noordam

Inventor： Jan Gerrit Kortes ,  Bertus Noordam

IPC: A23L1/22

CPC classification number: A23L2/56 ,  A23L27/21 ,  A23L27/235 ,  A23L27/26 ,  A23L27/60

Abstract: The present invention discloses a method for improving the fat note in the taste and/or in the aroma and/or in the mouthfeel of a food with a reduced amount of fat by addition to the food of a yeast extract comprising free amino acids and at least 8% w/w of 5′-ribonucleotides. Preferably a yeast extract having a ratio of at most 3.5 between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5′-GMP and 5′-IMP is used. Preferably, a yeast extract having a ratio of at most 12 between the percentage (w/w) of protein and the percentage (w/w) of the total amount of 5′-GMP and 5′-IMP is used. The invention also discloses a food with a reduced amount of fat with an improved fat note in the taste and/or in the aroma and/or in the mouthfeel.

Abstract translation: 本发明公开了一种通过添加到包含游离氨基酸的酵母提取物的食物中，并且通过添加至游离氨基酸的酵母提取物来改善具有减少脂肪含量的食物的味道和/或香气和/或口感中的脂肪的方法 至少8％w / w的5'-核糖核苷酸。 优选使用游离氨基酸的百分比（w / w）与5'-GMP和5'-IMP的总量的百分比（w / w）之间的比率至多为3.5的酵母提取物。 优选使用在蛋白质的百分比（w / w）与总5'5-GMP和5'-IMP的百分比（w / w）之间至多为12的酵母提取物。 本发明还公开了具有减少脂肪含量的食物，其味道和/或香气和/或口感中具有改善的脂肪。

公开(公告)号：US06875456B2

公开(公告)日：2005-04-05

申请号：US10399485

申请日：2001-10-17

Applicant: Veronique Delest ,  Luppo Edens ,  Jan Gerrit Kortes ,  Thierry Jean-Bernard Naeye

Inventor： Veronique Delest ,  Luppo Edens ,  Jan Gerrit Kortes ,  Thierry Jean-Bernard Naeye

IPC: A23C19/09 ,  A23J3/34 ,  A23L27/21 ,  A23L27/24 ,  A23L33/175 ,  C12C5/02 ,  C12G1/00 ,  C12G3/04 ,  C12P21/06

CPC classification number: C12C5/00 ,  A23J3/34 ,  A23J3/343 ,  A23J3/344 ,  A23J3/345 ,  A23J3/346 ,  A23L27/21 ,  A23L27/24 ,  A23L33/175

Abstract: The present invention describes protein hydrolysates: obtainable by the hydrolysis of a protein containing substrate; comprising free amino acids and peptides; and wherein the molar fraction of at least one free amino acid, present in the protein hydrolysate is at least a factor 2.5, preferably at least a factor 3, more preferably at least a factor 3.5 times higher than in a hydrolysate of the same protein containing substrate which has been completely hydrolysed to free amino acids, wherein the molar fraction of the at least one free amino acid in the protein hydrolysate is at least 25%; and wherein the Amino Acid Quotient (AAQ) in the protein hydrolysate is at least 10%. These protein hydrolysates can be used in the preparation of food compositions, wherein these protein hydrolysates provide for novel and unexpected flavours. Moreover these protein hydrolysates are applicable in personal care applications.

Abstract translation: 本发明描述了通过含蛋白质底物的水解可获得的蛋白质水解物; 包括游离氨基酸和肽; 存在于蛋白质水解产物中的至少一种游离氨基酸的摩尔分数与含有相同蛋白质的蛋白质水解产物的水解产物相比至少要高2.5倍，优选至少3倍，更优选至少3.5倍 已经完全水解成游离氨基酸的底物，其中蛋白质水解产物中至少一种游离氨基酸的摩尔分数为至少25％; 并且其中所述蛋白质水解产物中的氨基酸商（AAQ）为至少10％。 这些蛋白质水解产物可用于食品组合物的制备，其中这些蛋白质水解产物提供新颖和意想不到的风味。 此外，这些蛋白质水解产物可应用于个人护理应用。