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    Salt product
    2.
    发明授权
    Salt product 有权
    盐产品

    公开(公告)号：US09491961B2

    公开(公告)日：2016-11-15

    申请号：US13856304

    申请日：2013-04-03

    Applicant: EMINATE LIMITED

    Inventor： Stephen John Minter ,  Sarah Maude

    IPC: A61K9/14 ,  A23L1/221 ,  A21D2/18 ,  A21D2/02 ,  A61K47/46 ,  A61K47/10 ,  A23L1/237 ,  A23L1/00 ,  A23L1/052 ,  A23L1/09 ,  A23L1/231 ,  C01D3/04 ,  A61K47/02

    CPC classification number: A23L27/26 ,  A21D2/02 ,  A21D2/183 ,  A23L27/10 ,  A23L27/40 ,  A23L29/206 ,  A23L29/35 ,  A23P10/43 ,  A61K47/02 ,  A61K47/10 ,  A61K47/46 ,  C01D3/04 ,  C01P2004/34 ,  C01P2004/61 ,  C01P2006/20

    Abstract: A method of preparing a salt product comprises the steps of: (i) providing a mixture which comprises salt dissolved in a solvent, said mixture further containing an organic material that is solid under ambient temperature conditions; and (ii) atomizing said mixture and evaporating said solvent to produce a salt product comprised of particles of salt incorporating said organic material. The organic material may be a polymer such as a carbohydrate (e.g. maltodextrin or Gum Arabic). Novel salt products are disclosed which comprise hollow particles having a shell formed for individual crystallites of salt. The salt product is useful as a seasoning for food and may be used in lower amounts than conventional salt to provide the same taste. Particular advantages are obtained in the baking of bread.

    Abstract translation: 制备盐产品的方法包括以下步骤：（i）提供包含溶于溶剂中的盐的混合物，所述混合物还含有在环境温度条件下为固体的有机材料; 和（ii）雾化所述混合物并蒸发所述溶剂以产生由包含所述有机材料的盐颗粒组成的盐产物。 有机材料可以是聚合物如碳水化合物（例如麦芽糖糊精或阿拉伯胶）。 公开了新的盐产品，其包括具有为盐的单个微晶形成的壳的中空颗粒。 盐产品可用作食物调味料，并且可以以比常规盐更低的量使用以提供相同的味道。 在面包烘烤中获得了特别的优点。

    Process for preparing Maillard flavour preparations
    3.
    发明授权
    Process for preparing Maillard flavour preparations 有权
    制备美拉德风味制剂的方法

    公开(公告)号：US08945651B2

    公开(公告)日：2015-02-03

    申请号：US11547312

    申请日：2005-04-06

    Applicant: Jan Visser ,  Harry Renes ,  Chris Winkel ,  Caroline de Lamarliere

    Inventor： Jan Visser ,  Harry Renes ,  Chris Winkel ,  Caroline de Lamarliere

    IPC: A23L1/227 ,  A23L1/226 ,  A23L1/229 ,  A23L1/231 ,  A23L1/30

    CPC classification number: A23L1/2275 ,  A23L27/2028 ,  A23L27/2054 ,  A23L27/215 ,  A23L27/23 ,  A23L27/26 ,  A23L33/145

    Abstract: The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from the group of α-hydroxycarboxylic acids according to the following formula (I): R1—CR2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.

    Abstract translation: 本发明涉及一种生产美拉德风味制剂的方法，例如加工香料，其包括在含有至少10重量％的α-羟基羧酸组分的连续液相中加热碳水化合物源和氮源的组合，所述α-羟基羧酸组分选自 根据下式（I）的α-羟基羧酸基团：这些酸的R1-CR2（OH）-COOH盐及其组合。 发现如此获得的风味制剂显示出独特的风味特征，使其特别适用于食品，饮料，制药，烟草制品和口腔护理产品。

    PLANT-BASED FOOD PRODUCT, COMPOSITION, AND METHODS
    4.
    发明申请
    PLANT-BASED FOOD PRODUCT, COMPOSITION, AND METHODS 审中-公开
    基于植物的食物产品，组合物和方法

    公开(公告)号：US20120251686A1

    公开(公告)日：2012-10-04

    申请号：US13428951

    申请日：2012-03-23

    Applicant: Geoffrey Margolis

    Inventor： Geoffrey Margolis

    IPC: A23L1/231 ,  A23L1/27 ,  A23J1/09 ,  A23J1/00 ,  A23J3/00

    CPC classification number: A23J3/18 ,  A23J3/04 ,  A23J3/16 ,  A23J3/227

    Abstract: A flavor stabilized hydrated texturized plant protein may be produced by infusing dehydrated texturized plant protein particles with a water solution of one or more flavors and one or more heat denaturable soluble proteins. A binding and thickening water solution, including a heat denaturable soluble protein, a gum, an insoluble food protein, and/or a starch, may be added to the flavor stabilized hydrated texturized plant protein to create a formable mass. Fat may be added to the formable mass to produce a mass of generally moist crumbly pieces, wherein the crumbly pieces are generally surrounded by the binder/thickener. The formable mass and/or one or more portions thereof containing the generally moist crumbly pieces may then be formed into one or more plant-based food products such as, e.g., a patty, a loaf, a bail, lasagna, sausage, pizza topping(s), chili, and/or other food products that normally contain small pieces of meat.

    Abstract translation: 可以通过用一种或多种香料和一种或多种耐热可耐受的可溶性蛋白质的水溶液注入脱水的组织化植物蛋白颗粒来生产风味稳定的水合变质植物蛋白质。 可以将含有可热可耐溶性蛋白质，胶，不溶性食品蛋白质和/或淀粉的结合和增稠水溶液加入到风味稳定的水合质化植物蛋白质中以产生可成形的块状物质。 可以将脂肪加入到可成形物料中以产生大体上通常湿润的碎屑，其中该碎屑通常被粘合剂/增稠剂包围。 可形成的质量和/或其一部分含有通常湿润的脆片可随后形成一种或多种基于植物的食品，例如馅饼，面包，保释，烤宽面条，香肠，比萨饼 辣椒，和/或其他通常含有小块肉的食品。

    METHOD OF PRODUCING MUSHROOM MYCELIA BASED MEAT ANALOG, MEAT ANALOG PRODUCED THEREBY, LOW CALORIE SYNTHETIC MEAT, MEAT FLAVOR AND MEAT FLAVOR ENHANCER COMPRISING THE MEAT ANALOG
    5.
    发明申请
    METHOD OF PRODUCING MUSHROOM MYCELIA BASED MEAT ANALOG, MEAT ANALOG PRODUCED THEREBY, LOW CALORIE SYNTHETIC MEAT, MEAT FLAVOR AND MEAT FLAVOR ENHANCER COMPRISING THE MEAT ANALOG 审中-公开
    生产基于MUSHROOM MYCELIA的肉类模拟方法，生产的肉类模拟物，含有肉类模拟物的低卡诺合成肉，肉类食品和肉类增味剂

    公开(公告)号：US20090148558A1

    公开(公告)日：2009-06-11

    申请号：US12302453

    申请日：2007-05-25

    Applicant: Young-Duk Kim ,  Yong-Hwi Kim

    Inventor： Young-Duk Kim ,  Yong-Hwi Kim

    IPC: A23L1/31 ,  C12N1/16 ,  A23L1/231

    CPC classification number: C12N1/14 ,  A23L5/00 ,  A23L27/24 ,  A23L27/26 ,  A23L31/00 ,  A23L33/125

    Abstract: Provided is a method of producing mushroom mycelia-based meat analog, a meat analog produced using the method, a low-calorie synthetic meat and a meat flavor comprising the meat analog. The meat analog can be produced from mushroom mycelia within a short period of time in a cost and effort effective manner. A meat analog having improved meat-like texture and flavor compared to a conventional soy protein can be produced, and thus a low-calorie synthetic meat and a meat flavor can be produced using the meat analog.

    Abstract translation: 本发明提供了一种生产蘑菇菌丝体类肉豆蔻的方法，使用该方法生产的肉类类似物，低热量合成肉和肉类类似物的肉味。 肉类类似物可以在短时间内以成本和努力有效的方式从蘑菇菌丝体中生产。 可以生产与常规大豆蛋白相比具有改善的肉样质地和风味的肉类类似物，因此可以使用肉类似物来生产低热量的合成肉和肉味。

    Process for Preparing Maillard Flavour Preparations
    6.
    发明申请
    Process for Preparing Maillard Flavour Preparations 有权
    制备美拉尔香精制剂的方法

    公开(公告)号：US20080038428A1

    公开(公告)日：2008-02-14

    申请号：US11547312

    申请日：2005-04-06

    Applicant: Jan Visser ,  Harry Renes ,  Chris Winkel ,  Caroline de Lamarliere

    Inventor： Jan Visser ,  Harry Renes ,  Chris Winkel ,  Caroline de Lamarliere

    IPC: A23L1/227 ,  A23L1/226 ,  A23L1/229 ,  A23L1/231 ,  A23L1/30

    CPC classification number: A23L1/2275 ,  A23L27/2028 ,  A23L27/2054 ,  A23L27/215 ,  A23L27/23 ,  A23L27/26 ,  A23L33/145

    Abstract: The present invention relates to a process of producing Maillard flavour preparation, such as process flavours, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from tne group of α-hydroxycarboxylic acids according to the following formula (I): R1—CR2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavour preparations so obtained exhibit unique flavour profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.

    Abstract translation: 本发明涉及一种生产美拉德风味制剂的方法，例如加工香料，其包括在含有至少10重量％的α-羟基羧酸组分的连续液相中加热碳水化合物源和氮源的组合，所述α-羟基羧酸组分选自 根据下式（I）的一组α-羟基羧酸：这些酸的R 1 -OR 2（OH）-COOH盐及其组合。 发现如此获得的风味制剂显示出独特的风味特征，使其特别适用于食品，饮料，制药，烟草制品和口腔护理产品。

    Process for the production of a flavoring agent
    9.
    发明授权
    Process for the production of a flavoring agent 失效
    生产调味剂的方法

    公开(公告)号：US4466986A

    公开(公告)日：1984-08-21

    申请号：US435075

    申请日：1982-10-18

    Applicant: Max Guggenbuehler ,  Sven Heyland

    Inventor： Max Guggenbuehler ,  Sven Heyland

    IPC: A23L27/00 ,  A23L27/21 ,  A23L1/226 ,  A23L1/231

    CPC classification number: A23L27/215 ,  A23L27/00

    Abstract: A process in which a liquid or pasty mixture containing at least one source of free amino acids and additives comprising at least one monosaccharide and, where desired, at least one sulphur-containing substance is reacted by heating. The source of free amino acids is subjected in liquid form to fractionation on a column of active carbon, some of the fractions are collected, a mixture of the fractions collected and the additives is prepared, the mixture is reacted by heating, an aromatic fraction is removed from the reaction product and/or fixed and the reaction product is dried in vacuo. The product, which has a flavor resembling in taste meat, fish or mushrooms, may be incorporated in food products such as soups, sauces, condiments and stocks.

    Abstract translation: 其中含有至少一种游离氨基酸源的液体或糊状混合物和包含至少一种单糖的添加剂，并且在需要时，至少一种含硫物质通过加热反应。 游离氨基酸的来源以液体形式在活性炭柱上分馏，收集一些馏分，制备收集的馏分和添加剂的混合物，混合物通过加热反应，芳族馏分为 从反应产物中除去和/或固定，并将反应产物真空干燥。 具有类似肉味，鱼类或蘑菇味道的产品可以并入食品，例如汤，调味汁，调味品和种子。

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