Hetero-n-atom Patents (Class 426/537)
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Publication number: 20080131573Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using extremely small amounts of a substance according to formula (I), or edible salts thereof: R1—CR2(OR3)—CO—X (I). It was found that at very low concentrations, substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products. Typical examples of taste improving substances according to the present invention include N-lactoyl GMP, N-lactoyl AMP, N-lactoyl CMP, N-lactoyl IMP, N-gluconyl GMP, N-gluconyl AMP, N-gluconyl CMP, N-gluconyl IMP, O-lactoyl-GMP, O-lactoyl AMP, O-lactoyl CMP, O-lactoyl IMP, O-gluconyl GMP, O-gluconyl AMP, O-gluconyl CMP and O-gluconyl IMP and mixtures thereof.Type: ApplicationFiled: October 6, 2005Publication date: June 5, 2008Applicant: QUEST INTERNATIONAL SERVICES, B.V.Inventors: Chris Winkel, Harry Renes, Jan Visser, Nico Bouter, Jan Bakker, Bart Ruisch
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Publication number: 20080095887Abstract: Abstract: The invention concerns a shelf-stable concentrate cooking aid comprising a reduced amount of natural MSG, IMP and GMP between 10 and 20% in weight of natural food derived acids and sugars and between 20 and 45% of naturally derived macromolecules.Type: ApplicationFiled: August 26, 2005Publication date: April 24, 2008Applicant: NESTEC S.A.Inventors: Wen Sze Lien, Zhu Gao, Yong Fu Wang, Beatrice Lado, Yan Xi Jin, Fabien Robert, Ahmed Bousbaine, Nadji Rekhif, Christopher Brimelow
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Publication number: 20080050485Abstract: A shelf-stable acidified food product having an edible food and two or more acidulants with sufficient acid to achieve a pH below 4.6. The two or more acidulants are admixed with the edible food in an amount effective to adjust the pH of the food product to the range of 3.8 to 4.5. In some embodiments, the two or more acidulants comprises gluconic acid and sodium acid sulfate.Type: ApplicationFiled: July 19, 2007Publication date: February 28, 2008Inventor: Richard S. Meyer
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Patent number: 7211285Abstract: In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-volatile thiazolidine compound, a simple and effective method for improving the flavor of a retort food by suppressing the flavor-deterioration upon heat sterilization or the unpleasant odor at the time of eating, and a simple and effective method for improving the flavor of a soybean-incorporated food product by suppressing the unpleasant, weed-like odor peculiar to soybean.Type: GrantFiled: September 7, 2001Date of Patent: May 1, 2007Assignee: Ajinomoto Co., Inc.Inventors: Hirokazu Kawaguchi, Hidehiko Wakabayashi, Masanori Kohmura, Mika Uda, Yasushi Nishimura, Yoichi Ueda
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Patent number: 7175872Abstract: Pyridinium-Betain compounds of the general formula (A): wherein R1 is H or a primary amino acids that is attached to the structure, X is OH or its ionized form O?, Y is OH, SH, or their ionized forms O? and S?, Z is H, an alkyl group, or a glycosidic group, or a phosphate or ester derivative thereof, and n is an integer of 0 to 4 to represent the chain length of the compound. A counter-ion is associated with these compounds and is preferably an ion of sodium, potassium, ammonium, calcium, magnesium, chloride, nitrate, carbonate, sulphate, phosphate, or the like. These compounds can be used as taste modifiers in various foodstuffs.Type: GrantFiled: March 2, 2004Date of Patent: February 13, 2007Assignee: Nestec S.A.Inventors: Thomas Hofmann, Harald Ottinger, Oliver Frank, Tomislav Soldo, Imre Blank, Renaud Villard, Fabien Robert
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Patent number: 7078066Abstract: A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In another embodiment, the physiological cooling agent is present with menthol and menthone. In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent.Type: GrantFiled: September 30, 2003Date of Patent: July 18, 2006Assignee: Wm. Wrigley Jr. CompanyInventors: Fred R. Wolf, Gordon N. McGrew, Jeffrey S. Hook, Lindell C. Richey, Mansukh M. Patel, Robert J. Yatka, David L. Witkewitz, Michael J. Greenberg, Henry T. Tyrpin, Kathryn T. Nelson
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Patent number: 7060315Abstract: The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an improved aroma-containing component which (a) enhance a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component, or (b) reduces one or more non-desirable flavor and sensory characteristics. The aroma-improving agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, substances that contain or generate sulfite, thiols, amines or amino acids.Type: GrantFiled: September 11, 2003Date of Patent: June 13, 2006Assignee: Nestec S.A.Inventors: Ying Zheng, Anthony Klueppel, Pu-Sheng Cheng, Christian Milo, Rachid Rahmani
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Patent number: 7056546Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the loss or degradation of the flavor or sensory characteristics of the component and form a stabilized aroma-providing component followed by removing the stabilizing agent from the stabilized coffee aroma prior to packaging for storage or prior to adding the stabilized coffee aroma to a food or beverage product. The resulting stabilized aroma-providing component is essentially free of the stabilizing agent and may be incorporated into a food or beverage product with the initial flavor or sensory characteristics of the stabilized component being retained for a time period of at least two months during storage of the food or beverage product.Type: GrantFiled: September 26, 2003Date of Patent: June 6, 2006Assignee: Nestec S.A.Inventors: Ying Zheng, Christian Milo, Pu-Sheng Cheng, Rachid Rahmani, Wenjie Hu
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Patent number: 7056545Abstract: A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effective to chemically interact with undesirable compounds to form a stabilized aroma-providing component which (a) retains a significant portion of one or more of the desirable flavor or sensory characteristics of the aroma in the aroma-containing component during storage, or (b) reduces off flavor generation during storage of the aroma-providing component. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds that contain or generate thiols, amines or amino acids, cysteine, gluathione or an enzyme. The stabilized aroma-providing component retains the desirable flavor and sensory characteristics of the aroma for a time period of at least six months to one year or longer.Type: GrantFiled: September 11, 2003Date of Patent: June 6, 2006Assignee: Nestec S.A.Inventors: Ying Zheng, Pu-Sheng Cheng, Christian Milo
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Patent number: 6960362Abstract: Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The stabilizing agent is present with the aroma-providing component in an amount effective to chemically interact with compounds in the aroma-providing component to (a) provide increased amounts of desirable compounds that impart desirable flavor or sensory characteristics to the aroma or (b) reduce the amount of undesirable compounds that suppress desirable flavor characteristics or that contribute to or generate undesirable flavor or sensory characteristics in the aroma. The stabilizing agent preferably is a nucleophile that contains sulfur or nitrogen, such as sulfur dioxide, sulfites, compounds or substances that contain or generate sulfites, thiols, amines or amino acids, cysteine, gluathione or an enzyme.Type: GrantFiled: September 11, 2003Date of Patent: November 1, 2005Assignee: Nestec S.A.Inventors: Ying Zheng, Pu-Sheng Cheng, Christian Milo
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Publication number: 20030232116Abstract: A corrugated knife fixture is provided for cutting vegetable products or the like particularly such as potatoes, wherein the knife fixture includes one or more knife blades each having a cutting edge with a variable pitch and variable amplitude geometry. The knife fixture is particularly adapted for cutting whole potatoes into a plurality of wedge-shaped pieces each including a pair of wave-shaped cut surfaces which angularly intersect at a narrow cut tip located generally at a longitudinal centerline of the potato and diverge radially outwardly to an enlarged heel corresponding with the external surface of the potato which may remain unpeeled. The knife fixture, and the resultant wave-shaped cut surfaces of the potato wedges, is defined by the variable pitch and variable amplitude cutting edge wherein the pitch and amplitude increases from the cut tip of the wedge toward the heel or external surface thereof.Type: ApplicationFiled: June 9, 2003Publication date: December 18, 2003Inventors: Michael O. Fein, Allen J. Neel
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Patent number: 6627233Abstract: A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agents is made in a modified release structure. The modified release/cooling agents combination is preferably obtained by physically modifying the properties of the combination of cooling agents by coating and drying. When incorporated into gum, these particles are adapted to enhance the shelf stability of the flavor and/or produce a modified release when the gum is chewed. In other embodiments, the physiological cooling agent is present with menthol and menthone and coated chewing gum has a coating that comprises a physiological cooling agent.Type: GrantFiled: March 16, 2000Date of Patent: September 30, 2003Assignee: Wm. Wrigley Jr. CompanyInventors: Fred R. Wolf, Gordon N. McGrew, Jeffrey S. Hook, Lindell C. Richey, David L. Witkewitz, Henry T. Tyrpin
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Publication number: 20020022039Abstract: The present invention concerns the food, cosmetic and pharmaceutical compositions including a compound of general formula: 1Type: ApplicationFiled: May 23, 2001Publication date: February 21, 2002Inventors: Thomas Hofmann, Harald Ottinger, Oliver Frank, Tomislav Soldo, Christoph Cerny, Fabien Robert, Imre Blank
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Publication number: 20010004464Abstract: A spiral meat slicing apparatus and method having a lower meat support assembly including a rotatively driven lower shaft and an upstanding lower spike for receiving the major longitudinal end of a cut of boneless meat, the lower spike being carried by the lower shaft. An upper meat support assembly is provided and includes a rotatively driven, vertically adjustable upper shaft and an upper spike for receiving the minor longitudinal end of a cut of boneless meat, the upper spike being carried by the upper shaft. The upper spike is in coaxial alignment with the lower upstanding spike to thereby define an axis of rotation for a cut of boneless meat supported therebetween. A vertically indexable knife is positioned relative to the axis of rotation so as to enable a continuous spiral cut to be made therein.Type: ApplicationFiled: January 16, 2001Publication date: June 21, 2001Applicant: Peer Foods, Inc.Inventor: Jozef Kojs
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Patent number: 6143768Abstract: The invention concerns a compound of formula (I) in which A is a piperidin-1-yl group non-substituted or substituted by one or several groups selected among a C.sub.1 -C.sub.4 alkyl group and a hydroxy group; R.sub.1 and R.sub.2, identical or different, are selected among a hydrogen atom, a C.sub.1 -C.sub.4 alkyl group and a hydroxy group and their edible salts.Type: GrantFiled: November 29, 1999Date of Patent: November 7, 2000Assignees: Francaise d'Aromes et Parfums, Akbar EmamiInventor: Imam Emami
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Patent number: 6083549Abstract: The bitterness, astringency and persistent sweetness possessed commonly by intense sweeteners may be reduced to afford a lightly sweet aftertaste, by the addition of an amino acid derivative such as N-(1-methyl-4-oxo-2-imidazolin-2-yl)alanine or analogues thereof.Type: GrantFiled: August 12, 1996Date of Patent: July 4, 2000Assignee: Ajinomoto Co., Inc.Inventors: Tsutomu Harada, Mitsuo Kamada
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Patent number: 5932267Abstract: Compounds of the formula (1) ##STR1## wherein X and Y are each N or NH, Z is O or OH, (1) when X=N and Y=NH, Z=O, and *1 and *3 are double bonds, (2) when X=NH and Y=N, Z=O, and *2 and *3 are double bonds, (3) when X=N and Y=N, Z=OH, and *2 and *4 are double bonds, and R is a side chain derived from an amino acid; for example, the amino acid is glycine with R=H, alanine with R=CH.sub.3, glutamic acid with R=CH.sub.2 CH.sub.2 COOH, lysine with R=CH.sub.2 CH.sub.2 CH.sub.2 CH.sub.2 NH.sub.2, or leucine with R=CH.sub.2 CH.sub.2 CH.sub.2 CH.sub.3, and/or an analogues thereof are useful for imparting a "thick, sour" taste to foods.Type: GrantFiled: July 31, 1997Date of Patent: August 3, 1999Assignee: Ajinomoto Co., Inc.Inventors: Keigo Shima, Tsutomu Harada, Eiichiro Suzuki, Yutaka Honda
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Patent number: 5780090Abstract: Tripeptides containing a hydrophobic amino acid residue and at least one acidic amino acid residue, together with amino acid derivatives having a structure of the N-lactoyl-X type, where X represents an amino acid residue, are very useful flavoring ingredients for the preparation of flavoring compositions and flavored food products upon which they confer a remarkable fullness and mouthfeel.Type: GrantFiled: March 12, 1997Date of Patent: July 14, 1998Assignee: Firmenich SAInventors: Eric Frerot, Sina Dorothea Escher
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Patent number: 5688546Abstract: A seasoning composition containing food and an amino acid derivative that imparts a "thick, sour taste" to the food.Type: GrantFiled: July 19, 1995Date of Patent: November 18, 1997Assignee: Ajinomoto Co., Inc.Inventors: Keigo Shima, Tsutomu Harada, Eiichiro Suzuki, Yutaka Honda
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Patent number: 5676993Abstract: The present invention is directed to a means of enhancing the cocoa flavor to a fat matrix by adding thereto about 0.3 g to about 4.0 g phenylalanine, 0.75 g to about 2.0 g leucine, and about 0.5 g to about 3.0 g reducing sugar and optionally about 0.05 g to about 0.8 g alanine for each 100 g of unroasted fat matrix and roasting the same, and to the products produced therefrom.Type: GrantFiled: June 7, 1995Date of Patent: October 14, 1997Assignee: Hershey Foods CorporationInventors: Julia J. Watterson, Kenneth B. Miller, Joseph J. Furjanic, David A. Stuart
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Patent number: 5631038Abstract: Ingestible compounds which are substantially tasteless and which have been found to be effective reducers or eliminators of undesirable tastes for eatables.Type: GrantFiled: November 21, 1994Date of Patent: May 20, 1997Assignee: Bioresearch, Inc.Inventors: Robert J. Kurtz, William D. Fuller
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Patent number: 5512290Abstract: A powder-form composition of 2-acetyl-1-pyrroline incorporated with a support of maltodextrin and/or cyclodextrin. The composition is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline with an acid to obtain a reaction medium, adding an equimolar amount of a base to the reaction medium to obtain a neutralized reaction medium containing 2-acetyl-1-pyrroline, combining maltodextrin and/or cyclodextrin with the neutralized reaction medium to obtain a support solution and freeze-drying the support solution to obtain the composition.Type: GrantFiled: December 27, 1994Date of Patent: April 30, 1996Assignee: Nestec S.A.Inventors: Philippe Duby, Tuong Huynh-Ba
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Patent number: 5401521Abstract: 2-acetyl-1-pyrroline is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline compound with an acid and then the reaction medium is neutralized with an equimolar amount of a base to obtain a neutralized reaction medium containing the 2-acetyl-1-pyrroline. A cyclodextrin and/or maltodextrin support material is added to the neutralized medium which then is freeze-dried to isolate the 2-acetyl-1-pyrroline with the support to obtain the 2-acetyl-1-pyrroline incorporated with the support material.Type: GrantFiled: November 29, 1993Date of Patent: March 28, 1995Assignee: Nestec S.A.Inventors: Philippe Duby, Tuong Huynh-Ba
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Patent number: 5298486Abstract: Pyridines of formula ##STR1## wherein R.sup.1 stands for a saturated linear alkyl radical having 6 to 8 carbon atoms, or for a 4-methylhexyl radical, and R.sup.2 represents either a hydrogen atom or, when R.sup.1 has 6 carbon atoms, a hydrogen atom or a methyl radical, are used in the reconstitution of orange essential oil as well as for flavoring orange juice. They are also useful ingredients in the reproduction of flavors of the seafood, fishy type.Pyridines (I) are also used in perfumery.Type: GrantFiled: July 17, 1991Date of Patent: March 29, 1994Assignee: Firmenich S.A.Inventors: Alan F. Thomas, Frederico Bassols
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Patent number: 5262189Abstract: 2-Carbomethoxy-1-pyrroline is used as a flavoring agent for food products.Type: GrantFiled: October 2, 1992Date of Patent: November 16, 1993Assignee: Nestec S.A.Inventors: Philippe Duby, Tuong Huynh-Ba
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Patent number: 5260091Abstract: Compositions that are effective as salt substitutes and enhancers comprise novel mixtures of sodium chloride and derivatives of amiloride, indanyloxyacetic acid, or anthranilic acid. The present invention provides for a method of enhancing the saltiness of edible materials by the addition of the above-mentioned derivatives. The present invention further provides for a method of imparting saltiness to, or enhancing saltiness of, edible materials by the administration or use of the above-mentioned derivatives in lieu of the higher levels of sodium chloride that would be required if sodium chloride were being used alone.Type: GrantFiled: October 21, 1992Date of Patent: November 9, 1993Assignee: Interneuron Pharmaceuticals Inc.Inventors: Kenneth W. Locke, Stuart Fielding
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Patent number: 5232735Abstract: Sweetness inhibitors which are substantially tasteless have been found to be bitter taste inhibitors or blockers. Conversely, bitter taste inhibitors which are substantially tasteless have been found to be sweet taste inhibitors or blockers.Type: GrantFiled: June 1, 1990Date of Patent: August 3, 1993Assignee: Bioresearch, Inc.Inventors: Robert J. Kurtz, William D. Fuller
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Patent number: 5188851Abstract: A feed composition for fish breeding with an improved preference for fish comprises from 0.03 to 1% by weight of each of 5'-guanylic acid, 5'-cytidylic acid, 5'-uridylic acid and 5'-adenylic acid or 5'-inosinic acid, all of which are hydrolyzates of ribonucleic acid, or a yeast extract containing a large amount of the foregoing 5'-nucleotides and oligopeptide.Type: GrantFiled: November 20, 1990Date of Patent: February 23, 1993Assignee: Sanyo-Kokusaku Pulp Co., Ltd.Inventors: Katsuhiro Mamoto, Yasuyuki Nakamura, Akiyoshi Kawaoka, Masahiko Tabata
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Patent number: 5165943Abstract: The present invention is directed to inclusion complexes formed between 3-1-menthoxypropane-1,2-diol and a cyclodextrin selected from the group consisting of alpha-cyclodextrin, beta-cyclodextrin, gamma-cyclodextrin and mixtures thereof. The present invention is further directed to chewing gums containing such inclusion complexes.Type: GrantFiled: June 21, 1991Date of Patent: November 24, 1992Assignee: Wm. Wrigley Jr. CompanyInventors: Mansukh H. Patel, Steven A. Hvizdos
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Patent number: 5045336Abstract: The sweetness of an ingestible product or oral composition containing a sweetening sugar or sugar alcohol in relatively large quantities can be reduced and thereby the flavor enhanced by incorporation of at least one compound of the general formula (I) ##STR1## in which m represents 0.Type: GrantFiled: May 14, 1986Date of Patent: September 3, 1991Assignee: Amstar Sugar CorporationInventors: Michael G. Lindley, Elner B. Rathbone
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Patent number: 5035882Abstract: The combination of pepper-like constituents, such as piperine, and volatile formate esters, such as ethyl formate, is useful as a substitute for chloroform in pharmaceutical, oral hygiene and confectionery compositions.Type: GrantFiled: April 12, 1990Date of Patent: July 30, 1991Assignee: Warner-Lambert CompanyInventors: Mamoun M. Hussein, Shirley A. Barcelon, Donald M. Lynch
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Patent number: 4997672Abstract: This invention relates to processes and compositions found useful for potentiating the taste of sodium chloride in humans. It has been found that the taste of sodium chloride can be enhanced in the human mouth by combining therewith, or with foods or beverages containing same, small quantities of cationic surfactants comprised of certain quaternary ammonium salts. A preferred sodium chloride taste enhancing surfactant is cetyl pyridinium chloride.Type: GrantFiled: July 25, 1990Date of Patent: March 5, 1991Assignee: Virginia Commonwealth UniversityInventors: John A. DeSimone, Gerard L. Heck
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Patent number: 4961949Abstract: Method for producing a coiled food product by slicing a body of brittle food material to form a curled slice and, if necessary, further coiling said slice to obtain a coiled product. Preferably frozen food materials are sliced and optionally filled.Type: GrantFiled: December 23, 1988Date of Patent: October 9, 1990Assignee: Unilever Patent Holdings B.V.Inventors: Douglas J. Barnes, Eduardo Savoni
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Patent number: 4900740Abstract: N,N'-disubstituted guanidines containing a tetrazolyl or glycine moiety are provided as high potency sweetening agents.Type: GrantFiled: October 2, 1987Date of Patent: February 13, 1990Assignee: The NutraSweet CompanyInventors: George W. Muller, Eric Walters, Grant DuBois
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Patent number: 4849238Abstract: A foodstuff having improved taste quality comprising a taste-improving amount of a pepper extract, a piperine-containing fraction of pepper or one or more piperines.Type: GrantFiled: April 1, 1988Date of Patent: July 18, 1989Assignee: Ajinomoto Co., Inc.Inventors: Hidehiko Wakabayashi, Takako Tsubuku, Youichi Ueda, Ryuichi Miyajima
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Patent number: 4842881Abstract: Seasoning composition is produced with a method, which comprises coating fine particles of water-soluble 5'-ribonucleotides having a total water content not exceeding about 14 weight % and a particle diameter not exceeding about 250 .mu.m with an oil/fat and/or a wax melting at a between about 55.degree. C. to about 90.degree. C. The thus obtained seasoning composition is applicable with advantage to foods which are subjected to heating beyond the melting point of the coating material for giving taste of the 5'-ribonucleotides because of good protection from degradation due to phosphatase.Type: GrantFiled: November 21, 1988Date of Patent: June 27, 1989Assignee: Takeda Chemical Industries, Ltd.Inventors: Toshihiko Kanemaru, Hiroshi Kasai, Takeshi Toyota
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Patent number: 4806370Abstract: Seasoning composition is produced with a method, which comprises coating fine particles of sparingly water-soluble 5'-ribonucleotides having a total water content of 12 to 20 weight % and a particle diameter not exceeding about 150 .mu.m with an oil/fat and/or a wax melting at a between about 55.degree. C. to about 90.degree. C. The thus obtained seasoning composition causes very little cracks or gaps on the surface of coated particles even after storage for a long time. Accordingly this composition is applicable with advantage to foods because of good protection from degradation of 5'-ribonucleotides due to phosphatase.Type: GrantFiled: October 2, 1987Date of Patent: February 21, 1989Assignee: Takeda Chemical Industries, Ltd.Inventors: Takeshi Toyota, Toshihiko Kanemaru, Hiroshi Kasai
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Patent number: 4806376Abstract: A process for producing a taste-enriching seasoning or a food possessing augmented richness in taste, which comprises preparing an extract of beer yeast by first extracting an aqueous suspension of beer yeast cells under conditions where no substantial decomposition of the cells occurs; subjecting the suspension to a solid-liquid separation and sterilization to produce a liquid component. The pH is adjusted to about 2-4 before the sterilization. The liquid components is then condensed and neutralized to a pH of about 4.5-7 and the beer yeast extract is added to a seasoning or food containing glutamic acid or salts of glutamic acid and nucleic acid flavoring agents. The beer yeast extract may be optionally dried to a power.Type: GrantFiled: May 21, 1987Date of Patent: February 21, 1989Assignee: Ajinomoto Co., Inc.Inventors: Toshinori Saeki, Tadashi Mizutani, Susumu Tsujimoto
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Patent number: 4795714Abstract: An adjustable accumulated thermal exposure indicator device, and method of use, for affixing to and indicating deterioration of perishable goods and the like, comprising (1) a reactant yielding material that reacts via one or more steps at a rate depending on time, temperature, and pH to provide an amine and (2) an indicator that reacts at a time, temperature, concentration and pH dependent rate with the amine to produce a visible reaction that is indicative of the expiration of a predetermined time-temperature history related to the useful life of the goods to which the device is affixed. Also provided is a device or article that is responsive to accumulated thermal exposure for the controlled release of immobilized alcohols and amines.Type: GrantFiled: July 22, 1985Date of Patent: January 3, 1989Inventor: Jules A. Shafer
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Patent number: 4778689Abstract: In production of packaged fish or meat paste products, a seasoning process using a liquid containing water-soluble 5'-ribonucleotide is conducted between cooking and packaging. The products thus obtained have an eminently favorable taste due to taste-improving 5'-ribonucleotide, and can be stored with said 5'-ribonucleotide kept in a stable condition.Type: GrantFiled: April 25, 1986Date of Patent: October 18, 1988Assignee: Takeda Chemical Industries, Ltd.Inventors: Takeshi Toyota, Hiroshi Kasai, Koichi Kotani
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Patent number: 4753807Abstract: The invention relates to oil or fat coated 5'-ribonucleotides and a method of making the same.Type: GrantFiled: February 25, 1987Date of Patent: June 28, 1988Assignee: Ajinomoto Co., Inc.Inventors: Yoshihiko Fuseya, Toru Tachikawa
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Patent number: 4741914Abstract: A flavor enhancing seasoning is disclosed, which is prepared by blanching garlic, and extracting the blanched product with water. The extract produced may be deodorized and concentrated, to provide a seasoning additive that dramatically improves flavor fullness, depth and duration, and can be advantageously combined with flavor intensifiers such as MSG.Type: GrantFiled: April 4, 1986Date of Patent: May 3, 1988Assignee: Ajinomoto Co., Inc.Inventors: Akimitsu Kimizuka, Youichi Ueda, Makoto Sakaguchi, Ryuichi Miyajima
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Patent number: 4659581Abstract: A granular seasoning, which comprises substantially monosodium glutamate and a water-soluble salt of 5'-ribonucleotide and has a high specific volume of about 3.5 to 6 cm.sup.3 /g, is convenient in scaling with a reduced tendency of scattering and dust formation as well as satisfactory solubility in water. A granular chemical seasoning having a high specific volume is obtained by foam-mat drying an aqueous solution of a material chemical seasoning containing a thickening agent and a foaming agent which has a viscosity of about 8,000 to 25,000, and then disintegrating.Type: GrantFiled: October 17, 1985Date of Patent: April 21, 1987Assignee: Takeda Chemical Industries, Ltd.Inventors: Eiji Satani, Nagaoki Okamoto, James G. Fritz, Hiroshi Kimura
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Patent number: 4642240Abstract: Food acceptable sweetness modifying compounds comprising certain aromatic amino acids and foodstuff compositions containing the same.Type: GrantFiled: March 25, 1985Date of Patent: February 10, 1987Assignee: General Foods CorporationInventors: Ronald E. Barnett, Ronald G. Yarger
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Patent number: 4635652Abstract: This invention provides smoking compositions which contain a monoacylpyrazine compound as a flavorant additive.In one of its embodiments, this invention provides tobacco compositions which contain a monoacylpyrazine flavorant additive such as 1-pyrazinyl-2,2-dimethyl-1-propanone: ##STR1## Under cigarette smoking conditions the above illustrated monoacylpyrazine additive flavors the mainstream smoke and enriches the aroma of the sidestream smoke.Type: GrantFiled: February 17, 1983Date of Patent: January 13, 1987Assignee: Philip Morris IncorporatedInventors: Yoram Houminer, Everett W. Southwick, David L. Williams
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Patent number: 4588813Abstract: This invention provides smoking compositions which contain a monoacylpyrazine compound as a flavorant additive.In one of its embodiments, this invention provides tobacco compositions which contain a monoacylpyrazine flavorant additive such as 1-pyrazinyl-2,2-dimethyl-1-propanone: ##STR1## Under cigarette smoking conditions the above illustrated monoacylpyrazine additive flavors the mainstream smoke and enriches the aroma of the sidestream smoke.Type: GrantFiled: September 7, 1984Date of Patent: May 13, 1986Assignee: Philip Morris IncorporatedInventors: Yoram Houminer, Everett W. Southwick, David L. Williams
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Patent number: 4571345Abstract: Compounds of the formula: ##STR1## wherein n is 0 or 1, R is lower alkyl (substituted or unsubstituted), R' is H or lower alkyl, and R" is a branched alkyl, alkyl-cycloalkyl, cycloalkyl, polycycloalkyl (poly=2 or more, fused or non-fused), phenyl or alkyl-substituted phenyl, and physiologically acceptable cationic and acid addition salts thereof, which compounds are potent sweeteners. These derivatives of gem-diaminoalkanes are many times sweeter than sugar and are free from undesirable flavor qualities. Furthermore, they possess an unanticipated high degree of solubility compared with known synthetic sweeteners. In addition, the compounds possess high stability so that they can be used in all types of beverages and in conventional food processing. Sweetening compositions and sweetened edible compositions of these compounds are also provided.Type: GrantFiled: June 13, 1983Date of Patent: February 18, 1986Assignee: Cumberland Packing Corp.Inventors: Michael S. Verlander, William D. Fuller, Murray Goodman
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Patent number: 4568538Abstract: Described are norbornyl pyridine derivatives defined according to the generic structure: ##STR1## wherein R.sub.5, R.sub.5 ', R.sub.5 ", R.sub.5 '" each represents hydrogen or methyl with the proviso that at least four of R.sub.5, R.sub.5 ', R.sub.5 ", R.sub.5 '" and R.sub.5 "" represent hdyrogen; wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond and wherein the pyridinyl moiety is bonded to the norbornyl moiety at the 2' position of the norbornyl moiety and at either the 2 or the 4 position of the pyridinyl moiety as well as organoleptic uses thereof in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes, chewing tobaccos, medicinal products, perfume compositions, colognes and perfumed articles including, but not limited to solid or liquid anionic, cationic, zwitterionic and nonionic detergents, cosmetic compositions, fabric softener compositions, fabric softener articles, hair preparations, and perfumed polymers.Type: GrantFiled: June 7, 1985Date of Patent: February 4, 1986Assignee: International Flavors & Fragrances Inc.Inventors: Richard M. Boden, Claude Grim
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Patent number: 4522838Abstract: The compound, 2-acetyl-1-pyrroline and its use in flavoring foods, particularly in imparting a "scented" rice flavor to foods, are disclosed.Type: GrantFiled: June 1, 1983Date of Patent: June 11, 1985Assignees: The United States of America as represented by the Secretary of Agriculture, International Rice Research Institute, Republic of the PhilippinesInventors: Ronald G. Buttery, Louisa C. Ling, Bienvenido O. Juliano
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Patent number: 4514431Abstract: Described is the use in augmenting or enhancing the flavor of a meat-flavored foodstuff by using a mixed seasoning composition capable of being solubilized in water and forming a single aqueous phase comprising:(a) from about 0.25 up to about 0.80 mole percent of lactic acid and/or a lactate salt;(b) from 0 up to about 0.09 percent on a dry basis of glycolic acid or a glycolate salt;(c) from 0 up to about 10.0 mole percent on a dry basis of a magnesium salt;(d) from about 6 mole percent up to about 50 mole percent on a dry basis of a phosphate and/or a monoacid phosphate and/or a diacid phosphate and/or phosphoric acid taken alone or taken further together with at least one tripolyphosphate; pyrophosphate or polymetaphosphate;(e) from 0 mole percent up to about 40 mole percent on a dry basis of a sodium salt;(f) from about 8 mole percent up to about 50 mole percent on a dry basis of a potassium salt;(g) from about 0.Type: GrantFiled: April 26, 1984Date of Patent: April 30, 1985Assignee: International Flavors & Fragrances Inc.Inventors: Lawrence Buckholz, Jr., Richard A. Wilson, Roger Kleinberg