Selected Patents October 2016

JP3193506B B2 © EPODOC / EPO

Title (A) PRODUCTION OF FOOD OR DRINK
Patent assignee (A); KYOWA HAKKO KOGYO KK
Inventor (A); FUKUDA KAZUO; AGOU NORIYUKI; SUZUKI SHUROKU; HONMA WAKABA
Abstract (A) PURPOSE:To obtain a highly fragrant food or drink abundantly containing fragrant components such as n-propanol, isobutyl alcohol, active amyl alcohol, isoamyl alcohol and beta-phenetyl alcohol as fragrant components in the food or drink. CONSTITUTION:In the method for producing food or drink using a yeast, this highly fragrant food or drink is produced by using a yeast belonging to the genus Saccharomyces having aminotyrosine resistance.
Pub. date 30.07.2001
Oldest priority date 10.09.1992

US6242015 B1 © EPODOC / EPO

Title Process for producing a fruity flavoring agent
Patent assignee KYOWA HAKKO KOGYO KK [US]
Inventor EGI MAKOTO [JP]; HAZAMA ATSUKO [JP]; OGATA NOBUO [JP]; OHTA SHIGENORI [JP]
Abstract The present invention relates to a process for producing a flavoring agent, which includes treating milk or milk products with lipase, and in the presence of an alcohol, with an animal- derived enzyme which has the activity of forming an ester from an organic acid and an alcohol (hereinafter referred to as an ester-synthesizing enzyme). A flavoring agent having a rich fruity flavor can be produced by using, as the ester-synthesizing enzyme, an enzyme which has the ethyl butyrate-synthesizing activity of 0.1 unit/mg protein or above when 0.5% (w/w) ethanol and 2.6% (w/w) butyric acid are used as substrates. The flavoring agent according to the present invention is useful in processing not only milk products but also various foods.
Pub. date 05.06.2001
Oldest priority date 08.06.1995

WO9705888 A1 © EPODOC / EPO

Title FOOD PRODUCT AND ITS MANUFACTURING METHOD
Patent assignee HWANG SUNG HO [KR]; LEE SUK IL [KR]; HONG SOON HAE [KR]
Inventor LEE SUK IL [KR]; HONG SOON HAE [KR]
Abstract This invention relates to a food product comprising: (i) the products of fermentation of sedimentary and/or metamorphic rocks using microorganisms; (ii) starch; and (iii) at least one additional ingredient, chosen from an energy circulating agent, a Yin invigorating agent, a heat alleviating agent, a perspiring, antipoisoning and thirst quenching agent, an impurity purifying agent, an energy invigorating agent, a blood building-up agent, a mitigative, a lung, kidney and
liver invigorating agent, an anti-palsy agent, a stomachic and micronutrients; and to methods for its manufacture.
Pub. date 20.02.1997
Oldest priority date 08.08.1995