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198 条记录 (耗时 0.018 秒)

    Solid condiment comprising a solid and a liquid
    18.
    发明授权
    Solid condiment comprising a solid and a liquid 失效
    包含固体和液体的固体调味品

    公开(公告)号：US06632467B1

    公开(公告)日：2003-10-14

    申请号：US09956931

    申请日：2001-09-19

    申请人： Mafalda Salvi

    发明人： Mafalda Salvi

    IPC分类号： A61K900

    CPC分类号： C13B50/002 ,  A23G1/0016 ,  A23G1/56 ,  A23G2200/06 ,  A23L27/10 ,  A23L27/29 ,  A23L27/70

    摘要： This invention generally relates to solid condiments comprising a base solid and a dosing liquid and, in particular, is directed to solid condiments which are free flowing, dry to the touch, and provide desirable color, flavor and/or aroma accents to foods, as well as methods for the preparation of the subject condiment compositions. When the base solid comprises salt, the preferred salt base solid component of a condiment of the invention comprises sodium chloride, potassium chloride, MSG and mixtures thereof. When the base solid comprises sugar, the preferred sugar base solid components comprise at least one monosaccharide, disaccharide or nonnutritive sweetener. Preferred dosing liquids for the solid condiments include alcoholic beverages, coffee, tea, chocolate liquid, fruit liquid, berry liquid, vegetable liquid, spice liquid, herb liquid, and mixtures thereof

    摘要翻译： 本发明总体上涉及包含基础固体和定量给药液体的固体调味品，特别是涉及固体调味品，它们是自由流动的，干燥的接触，并为食物提供所需的颜色，风味和/或香味，如 以及制备本发明调味品组合物的方法。 当碱固体包含盐时，本发明调味品的优选盐碱固体组分包括氯化钠，氯化钾，MSG及其混合物。 当基础固体包含糖时，优选的糖基固体组分包含至少一种单糖，二糖或非营养甜味剂。 用于固体调味品的优选给药液体包括酒精饮料，咖啡，茶，巧克力液体，水果液，浆液，植物液，香料液，草药液及其混合物。

    Process for producing a fruity flavoring agent
    19.
    发明授权
    Process for producing a fruity flavoring agent 失效
    生产水果调味剂的方法

    公开(公告)号：US06242015B1

    公开(公告)日：2001-06-05

    申请号：US08973517

    申请日：1997-12-05

    申请人： Makoto Egi ,  Atsuko Hazama ,  Nobuo Ogata ,  Shigenori Ohta

    发明人： Makoto Egi ,  Atsuko Hazama ,  Nobuo Ogata ,  Shigenori Ohta

    IPC分类号： A23C912

    CPC分类号： C12Y301/01001 ,  A23C9/1216 ,  A23C13/16 ,  A23L27/2028 ,  A23L27/24 ,  A23L27/25 ,  A23L27/29 ,  C11B9/0003 ,  C12Y301/01003

    摘要： The present invention relates to a process for producing a flavoring agent, which includes treating milk or milk products with lipase, and in the presence of an alcohol, with an animal-derived enzyme which has the activity of forming an ester from an organic acid and an alcohol (hereinafter referred to as an ester-synthesizing enzyme). A flavoring agent having a rich fruity flavor can be produced by using, as the ester-synthesizing enzyme, an enzyme which has the ethyl butyrate-synthesizing activity of 0.1 unit/mg protein or above when 0.5% (w/w) ethanol and 2.6% (w/w) butyric acid are used as substrates. The flavoring agent according to the present invention is useful in processing not only milk products but also various foods.

    摘要翻译： 本发明涉及一种生产调味剂的方法，其包括用脂肪酶处理乳或乳制品，并且在醇的存在下与具有从有机酸形成酯的活性的动物来源的酶，以及 醇（以下称为酯合成酶）。 通过使用0.5％（w / w）乙醇和2.6份具有0.1单位/ mg蛋白质或以上的丁酸乙酯合成活性的酶作为酯合成酶，可以制备具有丰富果味风味的调味剂 ％（w / w）丁酸用作底物。 根据本发明的调味剂不仅可用于加工奶制品，还可用于各种食品。