AR026697A1 - Proceso para preparar un aderezo hidrolizado y el aderezo hidrolizado obtenido - Google Patents

Proceso para preparar un aderezo hidrolizado y el aderezo hidrolizado obtenido

Info

Publication number
AR026697A1
AR026697A1 ARP000106362A ARP000106362A AR026697A1 AR 026697 A1 AR026697 A1 AR 026697A1 AR P000106362 A ARP000106362 A AR P000106362A AR P000106362 A ARP000106362 A AR P000106362A AR 026697 A1 AR026697 A1 AR 026697A1
Authority
AR
Argentina
Prior art keywords
hydrolyzed
adertion
prepare
activities
hydrolyzing
Prior art date
Application number
ARP000106362A
Other languages
English (en)
Original Assignee
Nestle Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of AR026697A1 publication Critical patent/AR026697A1/es

Links

Classifications

    • 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
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • 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
    • A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
    • 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
    • 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
    • A23L27/50—Soya sauce

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Peptides Or Proteins (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Se describe un proceso para la produccion de un aderezo hidrolizado, el cual comprende hidrolizar un material que contiene proteína con enzimas las cualescontienen actividades proteolíticas y actividades hidrolizantes de fibra. El hidrolizado puede s er utilizado como una salsa líquida, como una pasta o un polvoseco como una base para un agente de aromatizacion en productos culinarios.
ARP000106362A 1999-12-02 2000-12-01 Proceso para preparar un aderezo hidrolizado y el aderezo hidrolizado obtenido AR026697A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SG9906087A SG106572A1 (en) 1999-12-02 1999-12-02 Production of hydrolysate seasoning

Publications (1)

Publication Number Publication Date
AR026697A1 true AR026697A1 (es) 2003-02-26

Family

ID=20430482

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP000106362A AR026697A1 (es) 1999-12-02 2000-12-01 Proceso para preparar un aderezo hidrolizado y el aderezo hidrolizado obtenido

Country Status (25)

Country Link
US (1) US6569476B2 (es)
EP (1) EP1104654B1 (es)
JP (1) JP2001178397A (es)
KR (1) KR20010057557A (es)
CN (1) CN1300560A (es)
AR (1) AR026697A1 (es)
AT (1) ATE281767T1 (es)
AU (1) AU7191300A (es)
BR (1) BR0005679A (es)
CA (1) CA2326933A1 (es)
CO (1) CO5221109A1 (es)
CZ (1) CZ20004506A3 (es)
DE (1) DE60015698D1 (es)
HU (1) HUP0004775A3 (es)
ID (1) ID28579A (es)
IL (1) IL139809A (es)
NO (1) NO20006055L (es)
NZ (1) NZ508460A (es)
PL (1) PL344213A1 (es)
RU (1) RU2000130156A (es)
SG (1) SG106572A1 (es)
SK (1) SK18272000A3 (es)
TR (1) TR200003560A2 (es)
YU (1) YU75700A (es)
ZA (1) ZA200007086B (es)

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EP1208752A1 (en) * 2000-11-24 2002-05-29 Societe Des Produits Nestle S.A. Cereal product containing hydrolysed, acidified and heat treated fibre product
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KR20040048650A (ko) * 2002-12-04 2004-06-10 주식회사오뚜기 난백 단백질의 가수분해물 조미료의 제조방법 및 그방법에 의해 얻어진 가수분해물 조미료
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KR100506837B1 (ko) * 2003-12-31 2005-08-10 주식회사 해찬들 게장용 간장 및 이를 이용한 간장게장의 제조방법
US8707861B2 (en) * 2004-08-02 2014-04-29 John Bean Technologies Corporation Dry food pasteurization apparatus and method
KR100804828B1 (ko) * 2005-08-24 2008-02-20 씨제이제일제당 (주) 식물성 단백질원으로부터 국균의 액체 배양액을 이용한고상 조미료의 제조방법, 상기 방법에 의하여 제조되는고상 조미료, 상기 조미료를 포함하는 범용 식품 조미료,소스, 드레싱, 장류 및 가공식품
KR100811066B1 (ko) * 2006-09-11 2008-03-06 주식회사 에스티씨나라 발효된 혼합곡물을 유효성분으로 포함하는 당뇨병 완화 및개선용 건강 기능 식품 조성물
KR101008456B1 (ko) * 2008-01-15 2011-01-14 이화여자대학교 산학협력단 식물 단백질 양조발효 효소분해물을 함유하는 쇠고기 맛조미 소재, 및 그 제조방법
EP2288716B1 (en) * 2008-05-20 2013-03-27 Sempio Foods Company Method for producing corn gluten hydrolysate and corn gluten hydrolysate using the same
CN101411460B (zh) * 2008-11-28 2012-07-18 华南理工大学 一种利用小麦面筋生产呈味基料的方法
RU2527176C2 (ru) 2008-12-09 2014-08-27 Нестек С.А. Капсула для приготовления напитка методом центрифугирования и устройство для приготовления напитков
CN104664307A (zh) * 2009-02-18 2015-06-03 雀巢产品技术援助有限公司 基料、含有该基料的产物、其制备方法及用途
ES2593154T3 (es) 2009-02-18 2016-12-05 Nestec S.A. Base, productos que la contienen, métodos de preparación y usos de los mismos
KR101033738B1 (ko) 2009-08-18 2011-05-09 샘표식품 주식회사 단백질 가수분해물의 제조방법 및 이로부터 제조된 단백질 가수분해물
CN102125253B (zh) * 2010-11-29 2013-06-12 雀巢公司 制备调味料半成品的方法以及用于实现该方法的反应器装置
TWI475962B (zh) * 2011-10-11 2015-03-11 Food Industry Res & Dev Inst 大豆胜肽－鈣螯合物之製備方法
TWI472298B (zh) * 2011-10-11 2015-02-11 Food Industry Res & Dev Inst 促進鈣吸收的胜肽產物及其製造方法
CZ2011795A3 (cs) * 2011-12-06 2013-05-22 Univerzita Hradec Králové Potravní doplnek a zpusob jeho výroby
CN102696857A (zh) * 2012-04-18 2012-10-03 马长庆 玉米蛋白的酶解产物及其制备方法与应用
KR101500846B1 (ko) * 2013-07-23 2015-03-16 씨제이제일제당 (주) 천연 소고기 풍미 조미소재의 제조 방법
KR101500848B1 (ko) * 2013-07-23 2015-03-09 씨제이제일제당 (주) 천연 뉴트럴 조미소재의 제조 방법
KR101500847B1 (ko) * 2013-07-23 2015-03-16 씨제이제일제당 (주) 천연 코쿠미 조미소재의 제조 방법
KR101500850B1 (ko) * 2013-08-07 2015-03-18 씨제이제일제당 (주) 천연 조미소재 제조를 위한 이노신산 발효액 또는 글루탐산 발효액의 제조 방법
CN107048335A (zh) * 2017-02-15 2017-08-18 蚌埠学院 一种小麦胚芽酱的制作方法
KR102092193B1 (ko) * 2018-03-29 2020-03-23 대상 주식회사 글루탐산의 함량이 증대된 천연 발효조미액의 제조방법 및 이에 따라 제조된 글루탐산의 함량이 증대된 천연 발효조미액
CN108813529A (zh) * 2018-05-25 2018-11-16 青岛海之润海洋生物科技有限公司 一种利用海参内脏制作的调味品及其制备方法
CN109329879A (zh) * 2018-12-10 2019-02-15 山东天博食品配料有限公司 一种韩式辣酱粉的制备方法
KR102079571B1 (ko) * 2019-02-15 2020-02-20 대상 주식회사 글루탐산의 함량이 증대된 천연 발효 조미소재의 제조방법

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Also Published As

Publication number Publication date
HUP0004775A3 (en) 2002-06-28
CA2326933A1 (en) 2001-06-02
ATE281767T1 (de) 2004-11-15
SK18272000A3 (sk) 2001-09-11
US6569476B2 (en) 2003-05-27
NO20006055L (no) 2001-06-05
YU75700A (sh) 2002-10-18
ZA200007086B (en) 2002-05-30
US20010003593A1 (en) 2001-06-14
DE60015698D1 (de) 2004-12-16
CZ20004506A3 (cs) 2002-05-15
CO5221109A1 (es) 2002-11-28
CN1300560A (zh) 2001-06-27
NO20006055D0 (no) 2000-11-29
EP1104654A1 (en) 2001-06-06
IL139809A0 (en) 2002-02-10
TR200003560A2 (tr) 2001-07-23
ID28579A (id) 2001-06-07
SG106572A1 (en) 2004-10-29
BR0005679A (pt) 2001-08-07
RU2000130156A (ru) 2003-01-10
PL344213A1 (en) 2001-06-04
IL139809A (en) 2004-07-25
JP2001178397A (ja) 2001-07-03
AU7191300A (en) 2001-07-26
NZ508460A (en) 2003-03-28
HUP0004775A2 (hu) 2002-02-28
KR20010057557A (ko) 2001-07-04
HU0004775D0 (es) 2001-02-28
EP1104654B1 (en) 2004-11-10

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