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公开(公告)号：US20110027451A1
公开(公告)日：2011-02-03
申请号：US12934028
申请日：2009-03-22
申请人： Masashi Shimono , Kiminori Sugiyama
发明人： Masashi Shimono , Kiminori Sugiyama
摘要： It is possible to provide an excellent salty taste enhancer is provided that can compensate for insufficient salty taste when attempting to reduce salt content in a food. A salty taste enhancer consisting of a mixture of an enzymatic decomposition product of an animal protein and an enzymatic decomposition product of a plant protein. A salty taste enhancer in which the enzymatic decomposition products are treated with a protein-hydrolyzing enzyme and/or a nucleic acid-hydrolyzing enzyme. A salty taste enhancer in which the animal protein is a fish or shellfish extract and the plant protein is a soy bean protein. A salty taste enhancer in which a basic amino acid, and especially arginine, is further added to the salty taste enhancer. A salty taste enhancer to which potassium chloride is further added. A salty taste enhancer obtained by rendering the salty taste enhancer mildly acidic. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers.
摘要翻译： 可以提供优异的咸味增强剂，其可以在尝试减少食物中的盐含量时补偿不足的咸味。 一种由动物蛋白的酶分解产物和植物蛋白的酶分解产物的混合物组成的咸味增强剂。 一种咸味增强剂，其中酶分解产物用蛋白质水解酶和/或核酸水解酶处理。 一种咸味增强剂，其中动物蛋白质是鱼或贝类提取物，植物蛋白质是大豆蛋白质。 其中进一步向咸味增强剂中加入碱性氨基酸，特别是精氨酸的咸味增强剂。 进一步添加氯化钾的咸味增强剂。 通过使咸味增强剂呈弱酸性而得到的咸味增强剂。 制造这些咸味增强剂的方法，通过使用这些咸味增强剂来提高咸味的方法，以及含有这些咸味增强剂的食品或饮料。
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公开(公告)号：US08409653B2
公开(公告)日：2013-04-02
申请号：US12922620
申请日：2009-03-11
申请人： Masashi Shimono , Kiminori Sugiyama
发明人： Masashi Shimono , Kiminori Sugiyama
CPC分类号： A23J3/34 , A23L2/52 , A23L27/21 , A23L27/22 , A23L27/40 , A23L27/88 , A23V2002/00 , A23V2200/16 , A23V2250/0618
摘要： It is possible to provide an excellent salty taste enhancer that can compensate for insufficient salty taste when attempting to reduce the salt content of a food. A salty taste enhancer obtained by adding a glutamic acid-containing dipeptide, specifically Glu-Ala, Glu-Arg, Glu-Asn, Glu-Asp, Glu-Gln, Glu-Glu, Glu-Gly, Glu-His, Glu-Ile, Glu-Leu, Glu-Lys, Glu-Pro, Glu-Ser, Glu-Thr, Glu-Trp, Glu-Tyr, Glu-Val, Arg-Glu, Asn-Glu, Asp-Glu, Gln-Glu, His-Glu, Pro-Glu, Ser-Glu, Thr-Glu, or Trp-Glu, to an enzymatic decomposition product of a protein material and/or a basic amino acid, especially arginine. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers.
摘要翻译： 可以提供一种优异的咸味增强剂，其可以在尝试降低食物的盐含量时补偿不足的咸味。 通过添加含谷氨酸的二肽，特别是Glu-Ala，Glu-Arg，Glu-Asn，Glu-Asp，Glu-Gln，Glu-Glu，Glu-Gly，Glu-His，Glu-Ile获得的咸味增强剂 ，Glu-Leu，Glu-Lys，Glu-Pro，Glu-Ser，Glu-Thr，Glu-Trp，Glu-Tyr，Glu-Val，Arg-Glu，Asn-Glu，Asp-Glu，Gln-Glu， -Glu，Pro-Glu，Ser-Glu，Thr-Glu或Trp-Glu，与蛋白质材料和/或碱性氨基酸，特别是精氨酸的酶促分解产物。 制造这些咸味增强剂的方法，通过使用这些咸味增强剂来提高咸味的方法，以及含有这些咸味增强剂的食品或饮料。
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公开(公告)号：US08932661B2
公开(公告)日：2015-01-13
申请号：US12934028
申请日：2009-03-23
申请人： Masashi Shimono , Kiminori Sugiyama
发明人： Masashi Shimono , Kiminori Sugiyama
摘要： It is possible to provide an excellent salty taste enhancer is provided that can compensate for insufficient salty taste when attempting to reduce salt content in a food. A salty taste enhancer consisting of a mixture of an enzymatic decomposition product of an animal protein and an enzymatic decomposition product of a plant protein. A salty taste enhancer in which the enzymatic decomposition products are treated with a protein-hydrolyzing enzyme and/or a nucleic acid-hydrolyzing enzyme. A salty taste enhancer in which the animal protein is a fish or shellfish extract and the plant protein is a soy bean protein. A salty taste enhancer in which a basic amino acid, and especially arginine, is further added to the salty taste enhancer. A salty taste enhancer to which potassium chloride is further added. A salty taste enhancer obtained by rendering the salty taste enhancer mildly acidic. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers.
摘要翻译： 可以提供优异的咸味增强剂，其可以在尝试减少食物中的盐含量时补偿不足的咸味。 一种由动物蛋白的酶分解产物和植物蛋白的酶分解产物的混合物组成的咸味增强剂。 一种咸味增强剂，其中酶分解产物用蛋白质水解酶和/或核酸水解酶处理。 一种咸味增强剂，其中动物蛋白质是鱼或贝类提取物，植物蛋白质是大豆蛋白质。 其中进一步向咸味增强剂中加入碱性氨基酸，特别是精氨酸的咸味增强剂。 进一步添加氯化钾的咸味增强剂。 通过使咸味增强剂呈弱酸性而得到的咸味增强剂。 制造这些咸味增强剂的方法，通过使用这些咸味增强剂来提高咸味的方法，以及含有这些咸味增强剂的食品或饮料。
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公开(公告)号：US20110064861A1
公开(公告)日：2011-03-17
申请号：US12922620
申请日：2009-03-11
申请人： Masashi Shimono , Kiminori Sugiyama
发明人： Masashi Shimono , Kiminori Sugiyama
CPC分类号： A23J3/34 , A23L2/52 , A23L27/21 , A23L27/22 , A23L27/40 , A23L27/88 , A23V2002/00 , A23V2200/16 , A23V2250/0618
摘要： It is possible to provide an excellent salty taste enhancer that can compensate for insufficient salty taste when attempting to reduce the salt content of food. A salty taste enhancer obtained by adding a glutamic acid, containing dipeptide, specifically, Glu-Ala, Glu-Arg, Glu-Asn, Glu-Asp, Glu-Gln, Glu-Glu, Glu-Gly, Glu-His, Glu-Ile, Glu-Leu, Glu-Lys, Glu-Pro, Glu-Ser, Glu-Thr, Glu-Trp, Glu-Tyr, Glu-Val, Arg-Glu, Asn-Glu, Asp-Glu, Gln-Glu, His-Glu, Pro-Glu, Ser-Glu, Thr-Glu or Trp-Glu to an enzymatic decomposition product of a protein material and/or a basic amino acid, especially arginine. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers.
摘要翻译： 当尝试降低食物的盐含量时，可以提供一种优良的咸味增强剂，其可以弥补不利的咸味。 含有二肽的谷氨酸，特别是Glu-Ala，Glu-Arg，Glu-Asn，Glu-Asp，Glu-Gln，Glu-Glu，Glu-Gly，Glu-His，Glu- Ile，Glu-Leu，Glu-Lys，Glu-Pro，Glu-Ser，Glu-Thr，Glu-Trp，Glu-Tyr，Glu-Val，Arg-Glu，Asn-Glu，Asp-Glu，Gln-Glu， His-Glu，Pro-Glu，Ser-Glu，Thr-Glu或Trp-Glu转化成蛋白质材料和/或碱性氨基酸，特别是精氨酸的酶分解产物。 制造这些咸味增强剂的方法，通过使用这些咸味增强剂来提高咸味的方法，以及含有这些咸味增强剂的食品或饮料。
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