公开(公告)号：US11957153B2

公开(公告)日：2024-04-16

申请号：US16911813

申请日：2020-06-25

Applicant: Philip Morris USA Inc.

Inventor： Shengsheng Liu ,  Munmaya K. Mishra ,  Peter J. Lipowicz ,  Biao Duan

IPC: A24B13/00 ,  A23L27/20 ,  A24B15/28 ,  A24B15/30 ,  A24F40/30 ,  C08F8/14 ,  C08F20/18 ,  C08F220/18

CPC classification number: A24B13/00 ,  A23L27/201 ,  A24B15/284 ,  A24B15/30 ,  A24F40/30 ,  C08F8/14 ,  C08F20/18 ,  C08F220/1811 ,  C08F8/14 ,  C08F20/14

Abstract: Disclosed is a copolymer that includes a repeat unit containing a flavorant-containing pendant and a salt-containing repeating unit. In addition, a comestible, a smoking composition, a smoking article, a smokeless tobacco composition and a heatable or combustible product are provided which incorporate one or more of the flavorant-containing copolymer.

公开(公告)号：US20160302458A1

公开(公告)日：2016-10-20

申请号：US15038545

申请日：2013-11-22

Applicant: HILL'S PET NUTRITION, INC.

Inventor： Hungwei Lin

IPC: A23L1/30 ,  A23K20/10 ,  A23K20/142 ,  A23K20/163 ,  A23K20/22 ,  A23K20/174 ,  A23K10/20 ,  A23K20/158

CPC classification number: A23L5/21 ,  A23D7/0053 ,  A23D7/04 ,  A23K10/20 ,  A23K20/10 ,  A23K20/142 ,  A23K20/158 ,  A23K20/163 ,  A23K20/174 ,  A23K20/22 ,  A23K50/40 ,  A23K50/42 ,  A23L13/20 ,  A23L13/428 ,  A23L13/43 ,  A23L13/432 ,  A23L27/201 ,  A23L27/215 ,  A23L27/26 ,  A23L27/84 ,  A23V2002/00 ,  A23V2200/00 ,  A23V2250/0604 ,  A23V2250/0622 ,  A23V2250/7042

Abstract: Provided herein is a method of preparing a palatability enhancer for a food composition comprising: a) combining an animal fat, one or more edible agents, an alkaline agent and water at a temperature of up to 45° C. to form a mixture, wherein the edible agents are selected from amino acids, sugars, vitamins, flavorants and flavor precursors, b) heating the mixture to a temperature of 96° C. to 99° C. for at least 35 minutes, and c) obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least about 80 wt %, and wherein the method is conducted under ambient pressure. Further provided is a method of enhancing the palatablity of a food composition and a method of reducing the odor of animal fat.

Abstract translation: 本文提供了一种制备用于食物组合物的适口性增强剂的方法，其包括：a）在最高达45℃的温度下将动物脂肪，一种或多种食用试剂，碱性试剂和水混合以形成混合物，其中 可食用剂选自氨基酸，糖，维生素，调味剂和调味剂前体，b）将混合物加热至96℃至99℃的温度至少35分钟，和c）获得适口性增强剂， 所述混合物，其中所述适口性增强剂包含至少约80重量％的量的动物脂肪，并且其中所述方法在环境压力下进行。 还提供了增强食物组合物的可靠性的方法和降低动物脂肪气味的方法。

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

IPC: A23L1/226 ,  A23K1/16

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。

公开(公告)号：US20070009642A1

公开(公告)日：2007-01-11

申请号：US10563425

申请日：2004-06-29

Applicant: Susumu Yamaguchi ,  Keiko Baba ,  Ikukazu Tashima ,  Narihide Matsuzaki ,  Hirokazu Kawaguchi ,  Motonaka Kuroda

Inventor： Susumu Yamaguchi ,  Keiko Baba ,  Ikukazu Tashima ,  Narihide Matsuzaki ,  Hirokazu Kawaguchi ,  Motonaka Kuroda

IPC: A23D9/00

CPC classification number: C11C3/006 ,  A23L23/00 ,  A23L27/12 ,  A23L27/201 ,  A23L27/88 ,  A23L29/04 ,  A23L33/12 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/1874 ,  A23V2250/1862 ,  A23V2250/1882

Abstract: The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil to be added and calorie as well, and will enable to use the body taste improver in foods that originally contain little fat and oil, such as Japanese-style clear soup and soybean soup. Thus, the present invention is related to a body taste improver comprising decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, to a body taste improver comprising an extract of decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, and to a food comprising said body taste improver.

Abstract translation: 本发明的目的是提供一种包含少量脂肪和油，但显着地显示身体味道的身体改善剂，即具有高滴定度的身体改善剂。 改进剂的高滴度将减少加脂量和卡路里的量，并且将能够在原来含有少量脂肪和油的食物中使用身体改善剂，例如日式清汤和 大豆汤。 因此，本发明涉及包含长链高度不饱和脂肪酸和/或其酯的分解物质的身体改善剂与包含长链高度不饱和脂肪酸的分解物质的提取物的身体改善剂 酸和/或其酯，以及包含所述身体改善剂的食品。

公开(公告)号：US06391364B1

公开(公告)日：2002-05-21

申请号：US09336344

申请日：1999-06-18

Applicant: Robert C. Lindsay

Inventor： Robert C. Lindsay

IPC: A23L122

CPC classification number: A23L27/26 ,  A23L27/201 ,  A23L27/204 ,  A23L27/206

Abstract: A process for preparing a free alkylphenol flavor concentrate, including the steps of reacting an aqueous solution comprising a raw material containing bound alkylphenol conjugates with a mineral acid, and the use of free alkylphenols and free alkylphenol concentrates as flavor enhancers in a wide variety of food products.

Abstract translation: 一种制备游离烷基酚香味浓缩物的方法，包括使包含含有结合的烷基酚共轭物的原料的水溶液与无机酸反应的步骤，以及使用游离的烷基酚和游离的烷基酚浓缩物作为各种食品中的增味剂 产品。

公开(公告)号：US06203836B1

公开(公告)日：2001-03-20

申请号：US08833687

申请日：1997-04-08

Applicant: Remy F. Gross, II ,  Charles Barbier

Inventor： Remy F. Gross, II ,  Charles Barbier

IPC: C12G307

CPC classification number: C12J1/08 ,  A23L27/201 ,  C12G3/065

Abstract: Disclosed is a process for treating wood particles for use in flavoring aqueous liquids to mask undesirable taste components and to increase the extractability and reactivity of flavor enhancing components. Wood particles are contacted with a solution of aqueous ethanol, the solids separated and heated for at least fifteen minutes at temperatures up to 220° C. Also disclosed is a process for using such wood particles for treatment of aqueous liquids and aqueous liquids treated with such wood particles.

Abstract translation: 公开了一种处理用于调味含水液体的木材颗粒以掩盖不期望的味道成分并增加风味增强组分的可萃取性和反应性的方法。 将木颗粒与含水乙醇溶液接触，固体分离并在高达220℃的温度下加热至少15分钟。还公开了使用这种木颗粒处理含水液体和用此类处理的含水液体的方法 木颗粒。

公开(公告)号：US5952029A

公开(公告)日：1999-09-14

申请号：US950355

申请日：1997-10-14

Applicant: Barry A. Freel

Inventor： Barry A. Freel

IPC: A23L27/10 ,  A23L27/20 ,  A23L1/22

CPC classification number: A23L27/201

Abstract: The production of flavoring compositions obtained by heating a spray or atomized droplets of a saturated or partially saturated vegetable oil to a temperature of at least 480.degree. C. in an oxygen starved atmosphere in a fast pyrolysis reactor within 1.0 second. The process is further characterized in that the vegetable oil and the pyrolysis products produced from the vegetable oil are maintained at over 480.degree. C. for a period of time less than one second, and rapidly quenched, within 0.1 second, and the resulting liquid extract is separated and collected. The flavor compositions are further characterized in that they contain a unique composition of flavor notes, and exhibit a full rich flavor complement. These flavor compositions are suitable for use as a food additive in order to enhance or provide food flavoring.

Abstract translation: 通过在1.0秒内在快速热解反应器中的氧气饥饿的气氛中将饱和或部分饱和的植物油的喷雾或雾化液滴加热到至少480℃的温度而获得的调味组合物的生产。 该方法的特征还在于植物油和植物油产生的热解产物在480℃以上保持一段时间不到1秒，并在0.1秒内快速骤冷，所得液体提取物 被分离和收集。 风味组合物的特征还在于它们含有独特的香味组合物，并且具有充分丰富的风味补充剂。 这些风味组合物适合用作食品添加剂以增强或提供食品香料。

公开(公告)号：US5789010A

公开(公告)日：1998-08-04

申请号：US980156

申请日：1992-11-23

Applicant: John Martin Behan ,  Keith Douglas Perring ,  Brian James Willis

Inventor： John Martin Behan ,  Keith Douglas Perring ,  Brian James Willis

IPC: A23L27/20 ,  A61K31/11 ,  A61K31/13 ,  C11B5/00 ,  C11D3/50 ,  C11D13/00 ,  A23D9/00 ,  C11B1/00

CPC classification number: C11B5/005 ,  A23L27/201 ,  A61K31/11 ,  A61K31/13 ,  C11D3/50

Abstract: The invention concerns a method of reducing the organoleptic effect of undesirable aldehydic components in a triglyceride or derivative thereof by addition of a reaction product of an amine and an organoleptically acceptable aldehyde. The triglyceride may be a food or food component such as an edible fat or a surface active agent such as a detergent. The reaction product may be incorporated in the perfume or flavour to be added to the triglyceride or derivative thereof without distorting their organoleptic effect.

Abstract translation: 本发明涉及一种通过加入胺和感官可接受的醛的反应产物来降低甘油三酸酯或其衍生物中不需要的醛组分的感官作用的方法。 甘油三酸酯可以是食品或食品成分如食用脂肪或表面活性剂如洗涤剂。 反应产物可以并入香料或香料中以加入到甘油三酯或其衍生物中，而不会扭曲其感官效应。

公开(公告)号：US5773055A

公开(公告)日：1998-06-30

申请号：US641590

申请日：1996-05-01

Applicant: Eldon Chen-hsiung Lee ,  John Stewart Tandy

Inventor： Eldon Chen-hsiung Lee ,  John Stewart Tandy

IPC: A23J3/34 ,  A23L11/00 ,  A23L27/20 ,  A23L27/21 ,  A23J3/14 ,  A23J3/16 ,  A23L1/20

CPC classification number: A23J3/346 ,  A23L11/01 ,  A23L11/03 ,  A23L27/201 ,  A23L27/21

Abstract: A process for preparing a fried bean flavor which comprises preparing a bean paste, hydrolysing the bean paste with a proteinase and a carbohydrase, and reacting the hydrolysed bean paste at an elevated temperature with an edible fat or oil and lecithin.

Abstract translation: 一种炒豆调味品的制备方法，其包括制备豆浆，用蛋白酶和糖酶水解豆酱，并将升高的水解豆酱与可食用的脂肪或油和卵磷脂反应。

公开(公告)号：US5271949A

公开(公告)日：1993-12-21

申请号：US948628

申请日：1992-09-21

Applicant: Petrus G. Haring ,  Ronald P. Potman

Inventor： Petrus G. Haring ,  Ronald P. Potman

IPC: A23L27/20 ,  A23L1/226

CPC classification number: A23L27/201

Abstract: The present invention relates to a process for preparing a flavour concentrate, involving the steps of:(a) mildly oxidising triglyceride fat, and(b) hydrolysing the triglyceride fat to a degree of hydrolysis exceeding 10%.It was found that flavour concentrates of improved quality are obtained if prior to or simultaneously with the hydrolysis of triglyceride fat, said fat is mildly oxidised.

Abstract translation: 本发明涉及一种制备风味浓缩物的方法，其包括以下步骤：（a）温和地氧化甘油三酯脂肪，和（b）将甘油三酯脂肪水解至超过10％的水解度。 发现如果在甘油三酸酯脂肪的水解之前或同时，获得质量提高的风味浓缩物，所述脂肪被轻度氧化。