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公开(公告)号：US20080166467A1
公开(公告)日：2008-07-10
申请号：US12073406
申请日：2008-03-05
Applicant: Jan Gerrit Kortes
Inventor： Jan Gerrit Kortes
IPC: A23D7/00
CPC classification number: A23L27/26 , A23L27/201 , A23L27/215
Abstract: The present invention provides with a method for producing compositions with a chicken flavour. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one amino acid; (b) keeping the mixture at a temperature sufficient for the reducing carbohydrate and amino acid to react with each other; (c) adding to the mixture a composition comprising arachidonic acid, whereby said arachidonic acid is esterified for at least 50% w/w, preferably at least 65% w/w, more preferably at least 80% w/w, most preferably at least 90% w/w to the glycerol moiety of a triglyceride; and (d) keeping the mixture at a temperature sufficient for the chicken flavour to develop; and possibly: (e) drying the composition under mild conditions. The use of an oil rich in arachidonic acid, whereby said arachidonic acid is esterified to the glycerol moiety of a triglyceride, confers an enhanced stability to the compositions obtained. A composition of the invention is stable at room temperature for at least one year.
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公开(公告)号：US08652548B2
公开(公告)日：2014-02-18
申请号：US13124928
申请日：2009-10-16
Applicant: Jan Gerrit Kortes
Inventor： Jan Gerrit Kortes
IPC: A23L1/226
CPC classification number: A23L1/221 , A23L27/10 , A23L27/201 , A23L27/24 , A23L27/26 , A23V2002/00 , A23V2250/1882 , A23V2250/1868 , A23V2250/187 , A23V2250/204
Abstract: A process for producing a product having a fish flavor is provided, the process comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavor to develop, and optionally mixing the product with one or more other ingredients. The product obtainable by this process and methods for using the same are also provided.
Abstract translation: 提供了一种生产具有鱼味的产品的方法，该方法包括制备包含1-20％w / w水和至少一种多不饱和脂肪酸的组合物，在低于260℃和反应条件下孵育该组合物 时间足以使鱼味发展，并且任选地将产品与一种或多种其它成分混合。 还提供了可通过该方法获得的产品及其使用方法。
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公开(公告)号：US07854954B2
公开(公告)日：2010-12-21
申请号：US12073406
申请日：2008-03-05
Applicant: Jan Gerrit Kortes
Inventor： Jan Gerrit Kortes
CPC classification number: A23L27/26 , A23L27/201 , A23L27/215
Abstract: The present invention provides with a method for producing compositions with a chicken flavor. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one amino acid; (b) keeping the mixture at a temperature sufficient for the reducing carbohydrate and amino acid to react with each other; (c) adding to the mixture a composition comprising arachidonic acid, whereby said arachidonic acid is esterified for at least 50% w/w, preferably at least 65% w/w, more preferably at least 80% w/w, most preferably at least 90% w/w to the glycerol moiety of a triglyceride; and (d) keeping the mixture at a temperature sufficient for the chicken flavor to develop; and possibly: (e) drying the composition under mild conditions. The use of an oil rich in arachidonic acid, whereby said arachidonic acid is esterified to the glycerol moiety of a triglyceride, confers an enhanced stability to the compositions obtained. A composition of the invention is stable at room temperature for at least one year.
Abstract translation: 本发明提供一种生产具有鸡肉风味的组合物的方法。 本发明的组合物可以通过以下方法获得：（a）制备包含至少一种还原性碳水化合物和至少一种氨基酸的混合物; （b）将混合物保持在足以使还原性碳水化合物和氨基酸彼此反应的温度; （c）向混合物中加入包含花生四烯酸的组合物，由此所述花生四烯酸酯化至少50％w / w，优选至少65％w / w，更优选至少80％w / w，最优选在 至少90％w / w的甘油三酯的甘油部分; 和（d）将混合物保持在足以使鸡肉味发展的温度; 并且可能：（e）在温和条件下干燥组合物。 使用富含花生四烯酸的油，其中所述花生四烯酸酯化为甘油三酯的甘油部分，赋予所获得的组合物增强的稳定性。 本发明的组合物在室温下稳定至少一年。
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4.发明申请Process for the production of compositions containing ribonucleotides and their use as flavouring agents 有权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
Applicant: Bertus Noordam , Jan Gerrit Kortes
Inventor： Bertus Noordam , Jan Gerrit Kortes
Abstract: 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.
Abstract translation: 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。
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公开(公告)号：US07390521B2
公开(公告)日：2008-06-24
申请号：US10499550
申请日：2002-12-18
Applicant: Jan Gerrit Kortes
Inventor： Jan Gerrit Kortes
IPC: A23L1/22
CPC classification number: A23L27/26 , A23L27/201 , A23L27/215
Abstract: The present invention provides with a method for producing compositions with a chicken flavour. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one amino acid; (b) keeping the mixture at a temperature sufficient for the reducing carbohydrate and amino acid to react with each other; (c) adding to the mixture a composition comprising arachidonic acid, whereby said arachidonic acid is esterified for at least 50% w/w, preferably at least 65% w/w, more preferably at least 80% w/w, most preferably at least 90% w/w to the glycerol moiety of a triglyceride; and (d) keeping the mixture at a temperature sufficient for the chicken flavour to develop; and possibly: (e) drying the composition under mild conditions. The use of an oil rich in arachidonic acid, whereby said arachidonic acid is esterified to the glycerol moiety of a triglyceride, confers an enhanced stability to the compositions obtained. A composition of the invention is stable at room temperature for at least one year.
Abstract translation: 本发明提供一种生产具有鸡肉风味的组合物的方法。 本发明的组合物可以通过以下方法获得：（a）制备包含至少一种还原性碳水化合物和至少一种氨基酸的混合物; （b）将混合物保持在足以使还原性碳水化合物和氨基酸彼此反应的温度; （c）向混合物中加入包含花生四烯酸的组合物，由此所述花生四烯酸酯化至少50％w / w，优选至少65％w / w，更优选至少80％w / w，最优选在 至少90％w / w的甘油三酯的甘油部分; 和（d）将混合物保持在足以使鸡肉味发展的温度; 并且可能：（e）在温和条件下干燥组合物。 使用富含花生四烯酸的油，其中所述花生四烯酸酯化为甘油三酯的甘油部分，赋予所获得的组合物增强的稳定性。 本发明的组合物在室温下稳定至少一年。
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Patent Agency Ranking
6.发明授权Process for the production of compositions containing ribonucleotides and their use as flavouring agents 有权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：US08084068B2
公开(公告)日：2011-12-27
申请号：US10584847
申请日：2005-01-06
Applicant: Bertus Noordam , Jan Gerrit Kortes
Inventor： Bertus Noordam , Jan Gerrit Kortes
IPC: A23L1/28
Abstract: 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.
Abstract translation: 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。
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公开(公告)号：US20120177807A1
公开(公告)日：2012-07-12
申请号：US13395741
申请日：2010-10-07
Applicant: Jan Gerrit Kortes
Inventor： Jan Gerrit Kortes
CPC classification number: A23L27/23 , A23L5/12 , A23L27/105 , A23L27/16
Abstract: The invention relates to a concentrated vegetable flavour wherein the concentration of the vegetable flavour is such that in order to obtain a food with a desired vegetable flavour, the concentrated flavour is added to said food in an amount to arrive at a final concentration of less than 0.1% w/w of the food. The invention also relates to a process to produce said concentrated vegetable flavour and to a method for preparing a food comprising adding the concentrated vegetable flavour.
Abstract translation: 本发明涉及一种浓缩蔬菜调味料，其中植物香料的浓度使得为了获得具有所需蔬菜风味的食物，将浓缩的风味剂以达到至少达到最终浓度的量加入到所述食品中 0.1％w / w的食物。 本发明还涉及生产所述浓缩蔬菜风味剂的方法和一种制备食品的方法，包括加入浓缩的蔬菜香料。
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公开(公告)号：US20110200707A1
公开(公告)日：2011-08-18
申请号：US13124928
申请日：2009-10-16
Applicant: Jan Gerrit Kortes
Inventor： Jan Gerrit Kortes
CPC classification number: A23L1/221 , A23L27/10 , A23L27/201 , A23L27/24 , A23L27/26 , A23V2002/00 , A23V2250/1882 , A23V2250/1868 , A23V2250/187 , A23V2250/204
Abstract: The present invention relates to a process for producing a product having a fish flavour comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavour to develop, and optionally mixing the product with one or more other ingredients. The invention also relates to the product obtainable by the process of the invention and use of the same.
Abstract translation: 本发明涉及一种生产具有鱼味的产品的方法，包括制备包含1-20％w / w水和至少多不饱和脂肪酸的组合物，将组合物在低于260℃和反应条件下孵育 时间足以使鱼味发展，并且任选地将产品与一种或多种其它成分混合。 本发明还涉及通过本发明的方法获得的产品及其用途。
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9.发明申请公开(公告)号：US20110165304A1
公开(公告)日：2011-07-07
申请号：US13119615
申请日：2009-09-30
Applicant: Jan Gerrit Kortes
Inventor： Jan Gerrit Kortes
IPC: A23L1/22
Abstract: The present invention relates to a process to produce a food or feed flavour. The invention also relates to a food or feed flavour obtainable by the process of the invention and the use thereof. The process of the invention comprises preparing a composition comprising a cystein and/or glutathione, incubating the composition under conditions of temperature and reaction time sufficient for the feed or food flavour to develop, and optionally mixing the food or feed flavour with one or more other ingredients. With this process many different food or feed flavour can be produced.
Abstract translation: 本发明涉及生产食品或饲料香料的方法。 本发明还涉及通过本发明的方法获得的食品或饲料香料及其用途。 本发明的方法包括制备包含半胱氨酸和/或谷胱甘肽的组合物，在温度和反应时间足以使饲料或食品香料发展的条件下孵育组合物，以及任选地将食物或饲料风味剂与一种或多种其它物质混合 配料。 通过该方法，可以生产许多不同的食物或饲料味道。
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公开(公告)号：US20080317904A1
公开(公告)日：2008-12-25
申请号：US12097447
申请日：2006-12-22
Applicant: Jan Gerrit Kortes , Bartus Noordam
Inventor： Jan Gerrit Kortes , Bartus Noordam
CPC classification number: A23L5/25 , A23J3/34 , A23J3/347 , A23L5/28 , A23L27/21 , A23L27/215 , A23L33/145 , A23V2002/00 , C12Y305/01001 , A23V2250/218 , A23V2250/61 , A23V2250/5114 , A23V2250/0622
Abstract: The present invention describes novel yeast extract, autolysed yeast and protein hydrolysate with an amount of free asparagine not higher than 1 mg/g. This yeast extract, autolysed yeast or protein hydrolysate may be advantageously used in the production of a process flavour with an amount of acrylamide not higher than 800 ppb. This process flavour is particularly suitable to be used in flavouring of food or feed.
Abstract translation: 本发明描述了具有不高于1mg / g的游离天冬酰胺的新型酵母提取物，自动酵母和蛋白质水解产物。 这种酵母提取物，自动酵母或蛋白质水解产物可有利地用于生产不高于800ppb的丙烯酰胺量的加工香料。 该过程风味特别适用于食品或饲料的调味。
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