624 results about "Flavor Enhancers" patented technology

The invention provides a high throughput, high purity, high yield system and method of isolating and purifying rebaudioside A (“Reb A”), with acceptable water solubility for all commercial uses, from commercially available Stevia rebaudiana starting material. The invention also provides a means of maximizing yields of 99+% purity Reb A based on the attributes of a given batch of Stevia starting material. The Reb A produced by the invention is water soluble, devoid of bitterness heretofore associated with rebaudioside sweeteners, non-caloric, and suitable for use as a reagent and as an ingredient in orally consumed products, e.g., as a sweetener, flavor enhancer, and flavor modifier.

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

The inventions disclosed herein relate to non-naturally occurring amide compounds that are capable, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, of serving as savory (“umami”) or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural and artificial sweeteners.

Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

A combination for preparing a food product and method of using the combination are disclosed. The combination includes a housing supporting a cooking chamber, which communicates with a flavor enhancement chamber. The cooking chamber and the flavor enhancement chamber are selectively and independently controlled by an automated controller. In using the combination, a user provides the food product, places a flavor enhancement substance within the flavor enhancement chamber, arranges the food product on a preparation rack, and position the rack with the food within the cooking chamber. With the food positioned within the combination, the user programs parameters for a food preparation cycle into an operating code resident in the automated controller. Upon activation by the user, the controller executes the operating code. In response, the flavor enhancement chamber releases a flavor enhancement for impregnation into the food product, and the cooking chamber completes preparation of the food product.

Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

The inventions disclosed herein relate to the discovery of the use of compounds having the formula shown below and certain subgenera or species thereof, as flavor or taste modifiers, particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers in foods, beverages, and other comestible compositions.

The invention discloses a cigarette flavor enhancer and a process for preparation and the application, the flavor enhancer agent is mixed by flavor materials with stronger volatility and outstanding characteristic and plant extraction which has promoting effect to the smoking of cigarette, the improvement of the internal quality is firstly achieved by cigarette packing material through the invention, and the process comprises coating flavor enhancer agent on the surface of aluminum foil inner lining paper according to the proposition which is 0.01%-5%, or adding into the existing adhesive agent for aluminum foil liner paper according to the proposition which is 0.01%-5%, making full use of the characters that aluminum foil liner paper directly contacts with cigarettes, continuously decorating and improving the smoking of cigarette, and covering imperfect breath of the existing aluminum foil liner paper itself. The invention can have a good connection with the existing cigarette technique and equipment, and production can be achieved by the invention without adjusting the existing equipment. The invention has the advantages of reasonable process, convenient operation and low production cost, which has an excellent application prospect.

A flavor enhancer which comprises a vanillyl alcohol derivative represented by the general formula (1): (wherein R represents an alkyl group having 1 to 6 carbon atoms) and / or a formed product of the vanillyl alcohol derivative; a method of flavor enhancement for foods or beverages which comprises using the flavor enhancer; and a food or beverage containing the flavor enhancer.

The present invention relates to compositions containing flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers, for foods, beverages, and other comestible compositions. Compositions comprising an umami flavor agent or umami taste-enhancing agent in combination with one or more other food additives, preferably including a flavorant, herb, spice, fat, or oil, are disclosed.

A gum based chewing product, particularly a chewing / bubble gum, contains a synthetic or natural betel nut source, an alkaloid-like composition such as nicotine or other such alkaloids like caffeine, theine etc. from natural or synthetic origin for its source. The product preferably has taste enhancers like lime and / or catechu. A process for preparing the gum based chewing product. The product has improved high smoothness, less saliva generation, excellent overall taste and chewing properties. The gum pieces deliver 1 to 12.6 mg of nicotine per piece.

The present invention provides a method of imparting flavor enhancers, (flavorings) flavor or aroma masking agents, medicinal additives, fragrances, vitamins, colorants, homeopathic and herbal remedies, appearance and characteristic modifiers and other ingredients to a brewed or steeped beverage such as coffee or tea by means of a microencapsulated delivery system incorporated onto a substrate or filter material such as those used in drip coffee makers or tea bags. The microcapsules are “printed” or laminated to the substrate filter paper in a pattern that allows water to pass through while the microcapsules filled with a flavoring liquid or solid is dissolved thus releasing the contents into the water stream resulting in a flavor-enhanced beverage. Alternative delivery may also be achieved by means of:a) A microcapsule coated paper disc that may simply be immersed in the hot beverage or;b) A microcapsule coated interior wall of a disposable container or cup (A paper coffee cup for example) until such time the hot fluid within the container dissolves the microcapsules thus releasing the latent additive ingredient or a primary formulation of ingredients constituting the entire beverage solution or mixture.Several variations of this technology may be adapted for use with hot, cold or ambient temperature beverage preparation methods. Further aspects of the invention will become apparent from consideration of the drawings and the ensuing description of preferred embodiments of the invention. A person skilled in the art will realize that other embodiments of the invention are possible and that the details of the invention can be modified in a number of respects, all without departing from the inventive concept. Thus, the following drawings, photos and description are to be regarded as illustrative in nature and not restrictive.

The invention provides a method for producing instantly soluble concentrated disposable chaffing dish spicy materials, which comprises: making peppers, wild pepper, a composite spicy material, bean sauce, fermented soya beans, fermented grains, peeled garlic and old ginger into ultrafine powder in a micro sifter respectively; pouring beef fat into a pan, frying over a hard fire to 150 to 160 DEG C, turning to slow fire, slowing adding the pepper into the oil pan, adding old ginger, wild pepper and spicy material immediately after the pepper is added, frying till the color of the pepper changes slightly, and filtering to obtain red oil; heating to 150 to 160 DEG C, turning to slow fire, adding pretreated soybean sauce, fermented grains, fermented soya beans and garlic, and boiling for 25 to 30 minutes since the oil in the whole pan boils; adding a flavor enhancer and table salt, stirring uniformly and filtering again; and finally reshaping and packaging. In the invention, the raw materials are made into fine powder, fried by a special method and filtered, so the instantly soluble concentrated disposable chaffing dish spicy materials are not greasy and free from residue or less in residue; and when used, the instantly soluble concentrated disposable chaffing dish spicy materials offer a good spicy and hot mouthfeel, and have fresh flavor and beautiful color. The instantly soluble concentrated disposable chaffing dish spicy materials are solidified by instant cooling and have the characteristics of high instant solubility and high heat resistance and boiling resistance.

Disclosed is a process for the co-manufacture of ingredients having food and beverage applications, using potatoes as starting material. The process comprises six steps. The first step is a cutting and dipping of washed raw potatoes in an anti-oxidant solution. The second step is an extraction of undiluted juice free of starch and fibers from a purée made from the anti-oxidant-dipped raw potatoes. The third step is a concentration and enzymatic treatment of the juice. The fourth step is a heating of the juice to specific temperatures to cause precipitation of proteins and separation of precipitated protein therefrom. The fifth step is a thermal browning of the clear juice. The sixth step is an adjustment of the final pH of the juices of the fourth and fifth steps and a blending of these juices in ratios appropriate for intended use. These six steps yield products which may be used as the main flavor principle in malt-free beer, as a coffee substitute and as a flavor enhancer in savory mixes. They also yield dietary fibers, a concentrated edible protein and non-gelatinized granular starch, thereby increasing revenues derived from potato processing while minimizing liquid waste stream.

The invention discloses a lipid-lowering ginkgo seed tea, being prepared from the following raw materials: hawthorn fruit, cassia seed, giant knotweed rhizome, fleeceflower root, lucid ganoderma, rhubarb, root of lobed kudzuvine, malt dextrin, flavonoids of ginkgo seed, polyphenols, stevioside, vitamins, thickeners, co-solvents, dispersants, antioxidants, flavor enhancers, and flavoring agents. The lipid-lowering ginkgo seed tea is prepared from the steps of liquid extraction, clear paste preparation, granulation, sterilization and the like. The ginkgo seed tea provided by the invention has a lipid-lowering effect, a blood nourishing effect, and high lipid-lowering effectiveness, and a prepared drink tastes good and mellow. The ginkgo seed tea provided by the invention contains an essence extracted from pure natural plants without adding any preservatives and pigments, breaks through the cold tea technology, and utilizes the low-temperature extraction technology to ensure that the active ingredients in the plants are not destroyed, and the tea is easily absorbed by the body after being drunk, and the shortcomings of traditional products are overcome by easiness in dissolution and absorption.

Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavors, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

The invention discloses a production method of spicy segmented duck leisure food which is characterized in that the production method adopts a segmented duck and its accessories as raw materials, and the production process flow comprises of: thawing, finishing, tumbling, salting, stewing, baking, segmenting, mixing, vacuum-packaging, sterilization, and drying. The salting raw materials comprise the following components: 100 parts of segmented duck raw materials, 1.20-1.60 parts of salty flavor, 1.10-1.30 parts of sweeteners, 0.30-0.50 parts of fishy-smell removing agents, 0.005-0.06 parts of pigments, 0.005-0.06 parts of preservatives, and 0.04-0.10 parts of spicy flavor; the stewing raw materials comprise the following components: 100 parts of salted segmented duck, 0.15-0.25 parts of sweeteners, 0.005-0.80 parts of seasoners, 0.04-0.25 parts of flavor enhancers, 0.005-0.02 parts of toners, and 0.8-1.2 parts of perfume. The product produced by the method has heavy fresh and fragrant smell, delicious spicy taste, pure flavor, and has unique flavor of spicy products.

The invention provides 'high-quality seafood peptide' for preparing a natural peptide-rich flavor enhancer and a preparation method thereof. The preparation method mainly comprises the following steps of: raw material pretreatment; controllable enzymolysis: mixing serum, adding water to regulate the serum till the concentration of the mixed serum is 30 to 50 weight percent, regulating the pH value to between 6.0 and 8.0, adding papain to perform hydrolysis, regulating the pH, heating the mixture, adding composite flavor protease into the mixture, hydrolyzing the mixture, controlling the solid concentration to be between 10 and 15 percent, and inactivating the enzyme after the enzymolysis is finished to obtain a hydrolysis product; centrifuging and filtration; fermentation and fishy smell removal: sterilizing the enzymolysis solution, then cooling the enzymolysis solution to room temperature, inoculating lactic acid bacteria according to the weight of the enzymolysis solution, and fermenting the solution to obtain fermentation solution without fishy smell; ultra-filtration: diluting the fermentation solution till the solid concentration is 2 to 5 percent, and obtaining a short peptide-rich product with a molecular weight of below 6,000Da through an ultra-filtration membrane with a cut-off molecular weight of 6,000Da; concentration; high-pressure homogenization; and spray drying. The prepared flavor enhancer has double effects on flavor and nutrition, and can be widely applied to the food field of condiments, meat products, quick-frozen products, instant noodles, expanding leisure food and the like.

The inventions disclosed herein relate to the discovery of the use of compounds having the formula shown belowand certain subgenera or species thereof, as flavor or taste modifiers, particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers in foods, beverages, and other comestible compositions.

The invention discloses a chicken-flavored powdery complex flavoring which comprises the following raw materials in parts by weight:20-40 parts of monosodium glutamate, 25-45 parts of salt, 2-10 parts of sugar, 3-11 parts of maltodextrin, 5-20 parts of corn starch, 0.5-1.5 parts of spice, 0.3-2 parts of flavor enhancer, 2-3 parts of chicken powder, 3-5 parts of vegetable oil, 0.2-1 part of celerygranule, 0.2-1 part of carrot granule and 0.2-1 part of garlic granule. The invention is tasty, nutritional and healthy, and has the functions of invigorating the spleen and promoting the appetite.

The present invention is directed to the use of one or more rebaudioside C polymorphs, or stereoisomers thereof, to enhance the sweet taste of a flavoring, such as glucosylated steviol glycoside, rebaudioside A, ammoniated glycyrrhizin, neohespherdin dihydrochalcone or thaumatin.

The invention belongs to the field of a food machining technology and particularly relates to a leaf-shaped bean curd and a production method of the leaf-shaped bean curd. The leaf-shaped bean curd comprises the following components: soy isolated protein, vegetable protein, starch, ice cakes, water, plant oil, white granulated sugar, a TG (Triglyceride) enzyme, a coagulator, chicken powder, egg white, table salt, sophora flowers, a flavor enhancer and a sucrose fatty acid ester. The preparation method comprises the following steps of: mixing the TG enzyme with the starch and adding the soy isolated protein, the ice cakes and the water; and pulping, emulsifying, traying, curing and molding to obtain the leaf-shaped bean curd. According to the leaf-shaped bean curd and the production method of the leaf-shaped bean curd disclosed by the invention, the TG enzyme and the starch including potato starch, sweet potato starch and the like are used as auxiliary materials to have synergistic effect so as to catalyze protein molecules to have cross-linking; and the performance of the soy isolated protein is improved so that a network structure is formed between adjacent peptide bonds and the toughness and the mouth feel of the leaf-shaped bean curd are enhanced.

The invention provides a high throughput, high purity, high yield system and method of isolating and purifying rebaudioside A (“Reb A”), with acceptable water solubility for all commercial uses, from commercially available Stevia rebaudiana starting material. The invention also provides a means of maximizing yields of 99+% purity Reb A based on the attributes of a given batch of Stevia starting material. The Reb A produced by the invention is water soluble, devoid of bitterness heretofore associated with rebaudioside sweeteners, non-caloric, and suitable for use as a reagent and as an ingredient in orally consumed products, e.g., as a sweetener, flavor enhancer, and flavor modifier.

The present invention relates to a composition comprising about 0.001% to about 1% by weight of cannabinoids or derivatives thereof, based on the total weight of the mixture, and an alcohol, with water and other compositions as the balance of the weight. The present invention also relates to an alcoholic beverage containing between about 0.001% to about 1% (wt / wt) cannabinoids and derivatives thereof, between about 2% to about 45% (wt / wt) of alcohol, with water, fermentation byproducts, emulsifiers, and flavor enhancers composing the balance of the total weight. The invention also discloses methods to prepare these compositions, and methods of use to minimize adverse effects from alcohol consumption.

The invention discloses a medicinal composite preparation containing quinolones, a preparation method thereof and an application thereof. The medicinal composite preparation containing quinolones comprises the following components, by mass, 0.5-95% of a quinolone medicine or a salt compound thereof, 1-97% of an organic acid or a salt compound thereof, 1-98.5% of a sweetener, 0-45% of a flavor enhancer, 0-10% of a flavoring agent, and the balance excipient. Finished products prepared from the medicinal composite preparation containing quinolones, which have the characteristics of stability, excellent dispersibility, good palatability and easy absorption, can be used as a broad-spectrum antiseptic, have the advantages of strong bactericidal activity, wide in vivo distribution and no cross drug resistance with other antibiotic medicines, and are effective to bacteria and mycoplasmas, can be used to treat various infectious diseases of the alimentary system, the respiratory system, the urinary system or the skin soft tissue of animals, wherein the diseases are caused by the sensitive bacterial or the mycoplasmas.

Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavors, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

The invention relates to a solid-phase Maillard reaction flavor-enhancing method for producing a seafood flavoring, which belongs to the technical field of flavoring production and comprises the following steps: compounding reducing sugar, amino acid and a flavor enhancer by taking a shrimp head albumen powder as a main raw material; fully mixing the ingredients; adjusting to a certain moisture content and pH; keeping a solid state; then carrying microwave heating; carrying out Maillard reaction flavor enhancement to prepare the seafood flavoring with the full flavor. The solid-phase Maillard reaction flavor-enhancing method for producing the seafood flavoring has a wide application prospect.

This invention includes a method of producing hydrolyzed vegetable protein from proteinaceous vegetable material using commercial enzymes and optimally also fresh baker's yeast as source of proteases and peptidases. The invention further includes a method of solubilizing and pasteurizing proteinaceous vegetable material.