公开(公告)号：US20240130408A1

公开(公告)日：2024-04-25

申请号：US18547173

申请日：2021-02-22

Applicant: SYMRISE AG

Inventor： Tobias TRAPP ,  Torsten GEISSLER ,  Jakob Peter LEY ,  Jens KOCH ,  Gerhard KRAMMER ,  Suzan YALMAN ,  Marco FRAATZ ,  Holger ZORN

IPC: A23L27/26 ,  A23L27/24 ,  A23L31/00

CPC classification number: A23L27/26 ,  A23L27/24 ,  A23L31/00

Abstract: The present invention primarily relates to a process for production of one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulphuric compounds, the process comprising providing a culture medium comprising one or more components supporting growth of a fungus from the phylum Basidiomycota and being convertable to one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulfur aroma compounds; cultivating a fungus from the phylum Basidiomycota in or on the culture medium under conditions that support the growth of the fungus and formation of the one or more flavourings, and optionally recovering the one or more flavourings.

公开(公告)号：US11849744B2

公开(公告)日：2023-12-26

申请号：US17162742

申请日：2021-01-29

Applicant: CJ Cheiljedang Corporation

Inventor： Chi Kwang Song ,  Dong Min Moon ,  Hye Won Shin ,  Byoung Seok Moon ,  Dae Ik Kang

IPC: A23L3/44 ,  A23L25/00 ,  A23B7/024 ,  A23L19/00 ,  A23L27/24 ,  A23L11/50 ,  A23L3/36

CPC classification number: A23L25/40 ,  A23B7/024 ,  A23L3/36 ,  A23L3/44 ,  A23L11/50 ,  A23L19/01 ,  A23L27/24 ,  A23V2002/00

Abstract: Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

公开(公告)号：US11793222B2

公开(公告)日：2023-10-24

申请号：US16070000

申请日：2017-02-01

Applicant: Firmenich SA

Inventor： Pascal Beaussoubre ,  Wolfgang Fieber ,  Howard Munt

IPC: A23L27/20 ,  A23L27/00 ,  A23L27/21 ,  A23L27/23 ,  A23L27/26 ,  A21D2/24 ,  A23K20/142 ,  A23D7/005 ,  A23L27/22 ,  A23K20/111 ,  A23L27/24 ,  A23K20/147 ,  A21D2/36 ,  A23K40/10 ,  A23K50/40 ,  A23K20/153 ,  C07C233/11 ,  C07C235/34 ,  A23L2/39 ,  A23L3/44 ,  A23D9/007

CPC classification number: A23L27/204 ,  A21D2/24 ,  A21D2/36 ,  A23D7/0053 ,  A23D7/0056 ,  A23K20/111 ,  A23K20/142 ,  A23K20/147 ,  A23K20/153 ,  A23K40/10 ,  A23K50/40 ,  A23L27/21 ,  A23L27/22 ,  A23L27/23 ,  A23L27/235 ,  A23L27/24 ,  A23L27/26 ,  A23L27/70 ,  A23L27/74 ,  A23L27/88 ,  C07C233/11 ,  C07C235/34 ,  A23D7/005 ,  A23D9/007 ,  A23L2/39 ,  A23L3/44 ,  A23V2002/00 ,  A23V2200/15 ,  A23V2200/16 ,  A23V2200/238 ,  A23V2250/0622 ,  A23V2250/302 ,  A23V2300/10 ,  A23V2300/31 ,  A23V2002/00 ,  A23V2200/20 ,  A23V2200/238

Abstract: Provided herein is a process for increasing the dissolution rate of a sparingly water soluble flavor or taste modifying compound in water comprising:



a. mixing the compound and a highly water soluble second compound in a water based solution to form a solution or dispersion of the compound; and
b. drying the solution or dispersion to form a solution or solid dispersion of the compound wherein the compound has an increased dissolution rate in water as compared to the compound when dissolved in water alone.

公开(公告)号：US20230220429A1

公开(公告)日：2023-07-13

申请号：US17864715

申请日：2022-07-14

Applicant: DAESANG CORPORATION

Inventor： Hyun Ho KIM ,  Sun Hee LEE ,  Dong Hyun KIM ,  Hyun Sook KIM ,  Seok Hyun PARK ,  Joon Hyun PARK

IPC: C12P13/14 ,  C12P13/08 ,  C12N1/20 ,  A23L27/24 ,  A23L27/22

CPC classification number: C12P13/14 ,  C12P13/08 ,  C12N1/205 ,  A23L27/24 ,  A23L27/22 ,  C12R2001/15

Abstract: The present invention relates to a method of producing a flavor by a co-fermentation process using mixed fermentation of two or more different microorganisms producing different products. The method of producing a flavor may produce a natural flavor capable of improving the taste and aroma of food and the overall sensory properties of food through a fermentation broth containing amino acids, nucleic acids and/or organic acids, which is produced by mixed fermentation of different microorganisms producing different products, that is, different kinds of amino acids, nucleic acids and/or organic acids. This flavor may be used in various food fields.

公开(公告)号：US20220322714A1

公开(公告)日：2022-10-13

申请号：US17720375

申请日：2022-04-14

Applicant: Jiangnan University ,  Jiangnan University (Shaoxing) Industrial Technology Research Institute

Inventor： Jian MAO ,  Shuangping LIU ,  Zhilei ZHOU ,  Zhongwei JI ,  Xiao HAN

IPC: A23L27/24 ,  A23L27/50 ,  C12G3/022 ,  C12J1/04 ,  C12N1/20 ,  A23L17/10

Abstract: The disclosure discloses a Saccharopolyspora composition and its application in foods, and belongs to the technical field of food fermentation. The disclosure screens Saccharopolyspora hirsuta J2 and Saccharopolyspora jiangxiensis J3 that have an effect of reducing biogenic amine content from wheat koji, and the two strains are prepared into a Saccharopolyspora mixed preparation for use in a preparation process of a fermented alcoholic beverage, fermented food or fermented condiment, so that amino acid content and nutritional value of a fermented product can be improved while the biogenic amine content is reduced, thereby achieving effects of enhancing quality of the fermented food and improving safety of the fermented food, and therefore, the Saccharopolyspora composition has a broad application prospect.

公开(公告)号：US11096408B2

公开(公告)日：2021-08-24

申请号：US14240834

申请日：2012-08-21

Applicant: Yoshie Yasumatsu ,  Hiroko Kodera ,  Kenichi Ason

Inventor： Yoshie Yasumatsu ,  Hiroko Kodera ,  Kenichi Ason

IPC: A23L5/00 ,  A23L33/125 ,  A23L31/15 ,  A23L2/56 ,  A23G1/48 ,  A23G1/42 ,  A23L27/60 ,  A23L27/24 ,  A23L23/00 ,  A23L33/145 ,  A23L27/00 ,  A23L7/00 ,  A23L9/00

Abstract: The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink.

公开(公告)号：US20210145032A1

公开(公告)日：2021-05-20

申请号：US17162742

申请日：2021-01-29

Applicant: CJ Cheiljedang Corporation

Inventor： Chi Kwang Song ,  Dong Min Moon ,  Hye Won Shin ,  Byoung Seok Moon ,  Dae Ik Kang

IPC: A23L25/00 ,  A23B7/024 ,  A23L19/00 ,  A23L27/24 ,  A23L11/50 ,  A23L3/36 ,  A23L3/44

Abstract: Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

公开(公告)号：US10563271B2

公开(公告)日：2020-02-18

申请号：US15766461

申请日：2016-10-07

Applicant: Danmarks Tekniske Universitet

Inventor： Christian Solem ,  Peter Ruhdal Jensen ,  Jianming Liu

IPC: C12R1/225 ,  A23L27/24 ,  C12P7/26

Abstract: The present invention provides a genetically modified lactic acid bacterium capable of producing diacetyl under aerobic conditions. Additionally the invention provides a method for producing diacetyl using the genetically modified lactic acid bacterium under aerobic conditions in the presence of a source of iron-containing porphyrin and a metal ion selected from Fe3+, Fe2+ and Cu2+. The lactic acid bacterium is genetically modified by deletion of those genes in its genome that encode polypeptides having lactate dehydrogenase (E.C 1.1.1.27/E.C.1.1.1.28); α-acetolactate decarboxylase (E.C 4.1.1.5); water-forming NADH oxidase (E.C. 1.6.3.4); phosphotransacetylase (E.C.2.3.1.8) activity; and optionally devoid of or deleted for genes encoding polypeptides having diacetyl reductase ((R)-acetoin forming; EC:1.1.1.303); D-acetoin reductase; butanediol dehydrogenase ((R,R)-butane-2,3-diol forming; E.C. 1.1.1.4/1.1.1.-) and alcohol dehydrogenase (E.C. 1.2.1.10) activity. The invention provides for use of the genetically modified lactic acid bacterium for the production of diacetyl and a food product.

公开(公告)号：US20190029300A1

公开(公告)日：2019-01-31

申请号：US16145646

申请日：2018-09-28

Applicant: FIRMENICH SA

Inventor： Maryline BILLAT-ROSSI ,  Kasia AEBERHARDT

IPC: A23L27/00 ,  A23L17/00 ,  A23L13/40 ,  A23L27/40 ,  A23L27/30 ,  A23L27/26 ,  A23L27/24 ,  A23L27/21 ,  A23L27/20 ,  A23L23/10

Abstract: The present invention relates to the use of a compound according to formula (I) in the form of any one of its stereoisomers or a mixture thereof, and wherein n is an integer from 0 to 2; the dotted line represents a carbon-carbon single or double bond; and each of R1 to R4, when taken independently from each other, represents a hydrogen atom or represents a R5 or OR5 group, R5 representing a C1 to C5, or even a C1 to C3, alkyl group; and optionally one of the groups R1 to R4 represents —OH; and/or when R1 and R2 are taken together, and/or R3 and R4 are taken together, represent a OCH2O group, provided said groups taken together are adjacent substituents of the phenyl group; as an ingredient in combination with other ingredients to confer, enhance, improve or modify the kokumi or umami taste of a flavored article.

公开(公告)号：US20180355329A1

公开(公告)日：2018-12-13

申请号：US16050493

申请日：2018-07-31

Applicant: Givaudan S.A. ,  Utah State University ,  Wisconsin Alumni Research Foundation

Inventor： Tarun BHOWMIK ,  Jeff BROADBENT ,  Dennis WELKER ,  James STEELE ,  Mateo BUDINICH

IPC: C12N9/16 ,  A23L27/24 ,  A23C19/032 ,  C12P11/00

CPC classification number: C12N9/16 ,  A23C19/0328 ,  A23L27/25 ,  C12P11/00 ,  C12Y301/02 ,  G01N2333/916

Abstract: Disclosed are nucleotide sequences encoding thioesterase enzymes, methods for their production, their use in methods to form thioesters, and their use in methods of screening for other wild type bacteria capable of producing said thioesterase enzymes. Also disclosed are compositions comprising thioesters produced by the methods disclosed herein.