AR018907A1 - Un proceso para la preparacion de un realzador natural de sabor de queso y un producto que contiene queso y dicho realzador natural de sabor de queso - Google Patents
Un proceso para la preparacion de un realzador natural de sabor de queso y un producto que contiene queso y dicho realzador natural de sabor de quesoInfo
- Publication number
- AR018907A1 AR018907A1 ARP990102973A ARP990102973A AR018907A1 AR 018907 A1 AR018907 A1 AR 018907A1 AR P990102973 A ARP990102973 A AR P990102973A AR P990102973 A ARP990102973 A AR P990102973A AR 018907 A1 AR018907 A1 AR 018907A1
- Authority
- AR
- Argentina
- Prior art keywords
- cheese
- cheese flavor
- product
- natural
- flavor natural
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0904—Liquid cheese products, e.g. beverages, sauces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
- A23L27/25—Dairy flavours
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Seasonings (AREA)
Abstract
Se describe un proceso para la preparacion de un realizador natural de sabor de queso que comprende la incubacion de una proteína, una grasa, una proteasay una lipasa en un medio acuoso bajo condiciones adecuadas para producir un realzador de sabord e queso. Típicamente la incubacion se lleva a cabo en unreactor en el cual se introducen los ingredientes en el siguiente orden: primero el agua, a continuacion la proteasa, luego las proteínas, luego la lipasa yfinalmente las grasas. Laincubacion s e lleva a cabo preferentemente a 37s - 48sC, a un pH comprendido entre 4 y 6 y durante 12 a 48 horas. El productoresultante se homogeiniza y pasteuriza y luego se enfría obteniéndose un realzador natural de sabor de queso en forma depasta que puede ser utilizado comoaditivo per se o secado, bajo la forma de polvo. Se revela además un producto que contiene queso y el realzador natural del sabor obtenido con dichoprocedimiento. Se revela además un producto que contiene queso y elrealzador natura l del sabor obtenido con dicho procedimiento.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/103,248 US6022567A (en) | 1998-06-23 | 1998-06-23 | Flavor enhancer |
Publications (1)
Publication Number | Publication Date |
---|---|
AR018907A1 true AR018907A1 (es) | 2001-12-12 |
Family
ID=22294173
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP990102973A AR018907A1 (es) | 1998-06-23 | 1999-06-22 | Un proceso para la preparacion de un realzador natural de sabor de queso y un producto que contiene queso y dicho realzador natural de sabor de queso |
Country Status (12)
Country | Link |
---|---|
US (1) | US6022567A (es) |
EP (1) | EP1089636B1 (es) |
AR (1) | AR018907A1 (es) |
AT (1) | ATE232049T1 (es) |
AU (1) | AU763511B2 (es) |
CA (1) | CA2333139A1 (es) |
CO (1) | CO5070611A1 (es) |
DE (1) | DE69905250T2 (es) |
ES (1) | ES2190223T3 (es) |
HK (1) | HK1035302A1 (es) |
MY (1) | MY116030A (es) |
WO (1) | WO1999066805A1 (es) |
Families Citing this family (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6406724B1 (en) | 2000-09-12 | 2002-06-18 | Kraft Foods Holdings, Inc. | Natural biogenerated cheese flavoring system |
US7943360B2 (en) | 2002-04-19 | 2011-05-17 | Verenium Corporation | Phospholipases, nucleic acids encoding them and methods for making and using them |
US7226771B2 (en) | 2002-04-19 | 2007-06-05 | Diversa Corporation | Phospholipases, nucleic acids encoding them and methods for making and using them |
CA2889013C (en) | 2003-03-07 | 2018-07-17 | Dsm Ip Assets B.V. | Hydrolases, nucleic acids encoding them and methods for making and using them |
US6787168B1 (en) * | 2003-03-18 | 2004-09-07 | James W. Sawhill | Peptide product |
US7364766B2 (en) * | 2003-10-10 | 2008-04-29 | Frito-Lay North America, Inc. | Toasted flavor additive and method of making |
US7556833B2 (en) * | 2003-11-26 | 2009-07-07 | Kraft Foods Global Brands Llc | Cheese flavoring systems prepared with bacteriocins |
US20080070291A1 (en) | 2004-06-16 | 2008-03-20 | David Lam | Compositions and Methods for Enzymatic Decolorization of Chlorophyll |
WO2006031699A2 (en) | 2004-09-10 | 2006-03-23 | Diversa Corporation | Compositions and methods for making and modifying oils |
US7776370B2 (en) * | 2005-09-01 | 2010-08-17 | Kraft Foods Global Brands Llc | Heat-stable flavoring components and cheese flavoring systems incorporating them |
US20090324574A1 (en) | 2006-02-02 | 2009-12-31 | Verenium Corporation | Esterases and Related Nucleic Acids and Methods |
US8703217B2 (en) * | 2006-03-31 | 2014-04-22 | Kraft Foods Group Brands Llc | Methods for rapid production and usage of biogenerated flavors |
ES2451266T3 (es) | 2006-09-21 | 2014-03-26 | Dsm Ip Assets B.V. | Fosfolipasas, ácidos nucleicos que las codifican, y métodos para obtenerlas y usarlas |
US8198062B2 (en) | 2008-08-29 | 2012-06-12 | Dsm Ip Assets B.V. | Hydrolases, nucleic acids encoding them and methods for making and using them |
UA109884C2 (uk) | 2009-10-16 | 2015-10-26 | Поліпептид, що має активність ферменту фосфатидилінозитол-специфічної фосфоліпази с, нуклеїнова кислота, що його кодує, та спосіб його виробництва і застосування | |
UA111708C2 (uk) | 2009-10-16 | 2016-06-10 | Бандж Ойлз, Інк. | Спосіб рафінування олії |
CN102742816A (zh) * | 2011-04-21 | 2012-10-24 | 上海爱普植物科技有限公司 | 一种用乳清粉制备天然奶酪香精的方法 |
CN103053698A (zh) * | 2013-01-18 | 2013-04-24 | 中国农业科学院农产品加工研究所 | 一种酶改性干酪粉及其制备方法 |
CN103315072B (zh) * | 2013-06-03 | 2014-07-16 | 华南理工大学 | 一种固体粒子稳定的植脂奶油的制备方法 |
CN106262654B (zh) * | 2016-08-11 | 2019-07-16 | 广州市名花香料有限公司 | 奶酪粉末香精及其制备方法 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1938385A1 (de) * | 1969-07-29 | 1971-02-11 | Stolberger Zink Ag | Verfahren zur Herstellung einer Zinkknetlegierung |
BE793632A (fr) * | 1972-01-06 | 1973-05-02 | Kraftco Corp | Perfectionnements a la fabrication de fromages |
DE2351877A1 (de) * | 1973-10-16 | 1975-04-30 | Siemens Ag | Anordnung mit magnetisch leitfaehigem, mit ringwicklung versehenem kern |
US4500549A (en) * | 1983-03-07 | 1985-02-19 | Corning Glass Works | Use of whey-derived products as cheese flavoring agents or enhancers |
DK403484A (da) * | 1983-08-29 | 1985-03-01 | Stauffer Chemical Co | Stof med ostearoma |
US4595594A (en) * | 1983-09-19 | 1986-06-17 | Stauffer Chemical Company | Process for preparing intensified cheese flavor product |
US4675193A (en) * | 1983-10-31 | 1987-06-23 | Borden, Inc. | Cheese-flavored substance and method of producing same |
JPS61242542A (ja) * | 1985-04-22 | 1986-10-28 | Fuji Oil Co Ltd | チ−ズ風味材の製造法 |
US4752483A (en) * | 1986-05-30 | 1988-06-21 | Campbell Soup Company | Method for producing a highly flavored cheese ingredient |
US5455051A (en) * | 1993-04-30 | 1995-10-03 | Nestec S.A. | Process for preparing a blue cheese flavorant |
-
1998
- 1998-06-23 US US09/103,248 patent/US6022567A/en not_active Expired - Fee Related
-
1999
- 1999-05-10 MY MYPI99001844A patent/MY116030A/en unknown
- 1999-06-14 ES ES99927969T patent/ES2190223T3/es not_active Expired - Lifetime
- 1999-06-14 DE DE69905250T patent/DE69905250T2/de not_active Expired - Fee Related
- 1999-06-14 WO PCT/EP1999/004076 patent/WO1999066805A1/en active IP Right Grant
- 1999-06-14 CA CA002333139A patent/CA2333139A1/en not_active Abandoned
- 1999-06-14 AT AT99927969T patent/ATE232049T1/de not_active IP Right Cessation
- 1999-06-14 EP EP99927969A patent/EP1089636B1/en not_active Expired - Lifetime
- 1999-06-14 AU AU45126/99A patent/AU763511B2/en not_active Ceased
- 1999-06-18 CO CO99038281A patent/CO5070611A1/es unknown
- 1999-06-22 AR ARP990102973A patent/AR018907A1/es unknown
-
2001
- 2001-08-31 HK HK01106183A patent/HK1035302A1/xx not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
EP1089636A1 (en) | 2001-04-11 |
DE69905250T2 (de) | 2003-10-30 |
AU763511B2 (en) | 2003-07-24 |
CO5070611A1 (es) | 2001-08-28 |
ATE232049T1 (de) | 2003-02-15 |
MY116030A (en) | 2003-10-31 |
CA2333139A1 (en) | 1999-12-29 |
WO1999066805B1 (en) | 2000-03-02 |
AU4512699A (en) | 2000-01-10 |
US6022567A (en) | 2000-02-08 |
DE69905250D1 (de) | 2003-03-13 |
EP1089636B1 (en) | 2003-02-05 |
ES2190223T3 (es) | 2003-07-16 |
HK1035302A1 (en) | 2001-11-23 |
WO1999066805A1 (en) | 1999-12-29 |
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Legal Events
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FB | Suspension of granting procedure |