AR068266A1 - Base sabrosa natural que potencia el sabor y procedimiento para su preparacion - Google Patents

Base sabrosa natural que potencia el sabor y procedimiento para su preparacion

Info

Publication number
AR068266A1
AR068266A1 ARP080104185A ARP080104185A AR068266A1 AR 068266 A1 AR068266 A1 AR 068266A1 AR P080104185 A ARP080104185 A AR P080104185A AR P080104185 A ARP080104185 A AR P080104185A AR 068266 A1 AR068266 A1 AR 068266A1
Authority
AR
Argentina
Prior art keywords
preparation
base
flavor
poweres
tasty
Prior art date
Application number
ARP080104185A
Other languages
English (en)
Original Assignee
Nestec 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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=39047873&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AR068266(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nestec Sa filed Critical Nestec Sa
Publication of AR068266A1 publication Critical patent/AR068266A1/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/26—Preparation of nitrogen-containing carbohydrates
    • C12P19/28—N-glycosides
    • C12P19/30—Nucleotides
    • C12P19/32—Nucleotides having a condensed ring system containing a six-membered ring having two N-atoms in the same ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
    • 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
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P13/00—Preparation of nitrogen-containing organic compounds
    • C12P13/04—Alpha- or beta- amino acids
    • C12P13/14—Glutamic acid; Glutamine

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Una base sabrosa y fermentada, con eficacia umami aumentada, la cual comprende: hasta 80% de compuestos de origen natural, seleccionados del grupo compuesto por glutamato, inosina monofosfato (IMP) y guanosina monofosfato (GMP); compuestos que derivan de alimentos en forma natural, tales como ácidos orgánicos, aminoácidos, péptido y compuestos aromáticos Reivindicacion 20: Un procedimiento para la preparacion de una base sabrosa que potencia el sabor de acuerdo con cualquiera de las reivindicaciones 1 a 19, caracterizado porque comprende al menos una de las siguientes etapas de procesamiento descritas a continuacion: fermentacion sobre un sustrato, por medio del uso de un microorganismo del género Corynebacterium, Brevibacterium, Bacillus; rotura celular que otorga un extracto crudo, incluyendo residuos celulares.
ARP080104185A 2007-09-26 2008-09-25 Base sabrosa natural que potencia el sabor y procedimiento para su preparacion AR068266A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP07117260A EP2042043A1 (en) 2007-09-26 2007-09-26 A shelf-stable taste enhancing cultured savoury base and a process for its preparation

Publications (1)

Publication Number Publication Date
AR068266A1 true AR068266A1 (es) 2009-11-11

Family

ID=39047873

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP080104185A AR068266A1 (es) 2007-09-26 2008-09-25 Base sabrosa natural que potencia el sabor y procedimiento para su preparacion

Country Status (16)

Country Link
US (1) US9506099B2 (es)
EP (2) EP2042043A1 (es)
CN (1) CN101801217B (es)
AR (1) AR068266A1 (es)
BR (1) BRPI0817254B1 (es)
CA (1) CA2700454C (es)
CL (1) CL2008002854A1 (es)
ES (1) ES2400976T3 (es)
HK (1) HK1140384A1 (es)
MY (1) MY149375A (es)
PL (1) PL2203073T3 (es)
PT (1) PT2203073E (es)
RU (1) RU2505095C2 (es)
TW (1) TW200930308A (es)
UA (1) UA99629C2 (es)
WO (1) WO2009040150A1 (es)

Families Citing this family (41)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2042043A1 (en) 2007-09-26 2009-04-01 Nestec S.A. A shelf-stable taste enhancing cultured savoury base and a process for its preparation
WO2010108542A1 (en) 2009-03-25 2010-09-30 Nestec S.A. A natural taste enhancing savoury base and a process for its preparation
KR101433599B1 (ko) * 2011-11-10 2014-08-27 씨제이제일제당(주) Ｌ-글루탐산을 함유하는 조미료 및 그 제조 방법
DK3466930T3 (da) 2013-02-08 2022-09-05 Gen Mills Inc Fødevareprodukt med reduceret natriumindhold
CN103584056B (zh) * 2013-11-19 2016-02-03 广东雅道生物科技有限公司 一种鲜味剂
WO2016094702A2 (en) * 2014-12-10 2016-06-16 Mars, Incorporated Methods for modulating taste receptors
KR20160082767A (ko) * 2014-12-29 2016-07-11 대상 주식회사 라이신의 쓴맛 및 떫은맛 저감방법
EP3367819B1 (en) 2015-10-27 2019-12-04 Société des Produits Nestlé S.A. Natural flavor base and process for its preparation
AU2017293113A1 (en) * 2016-07-07 2018-10-18 Société des Produits Nestlé S.A. Sugar-dipeptide conjugates as flavor molecules
GB201701417D0 (en) 2017-01-27 2017-03-15 Mars Inc Pet food
CN110267548A (zh) 2017-02-16 2019-09-20 雀巢产品有限公司 天然风味基料以及用于其制备的方法
WO2018149818A1 (en) 2017-02-16 2018-08-23 Nestec S.A. Natural flavor base and process for its preparation
WO2018149821A1 (en) 2017-02-16 2018-08-23 Nestec S.A. Natural flavor base and process for its preparation
US20190373932A1 (en) 2017-02-16 2019-12-12 Societe Des Produits Nestle S.A. Natural flavor base and process for its preparation
WO2018202683A1 (en) 2017-05-03 2018-11-08 Nestec S.A. Natural flavor base and process for its preparation
WO2018202686A1 (en) 2017-05-03 2018-11-08 Nestec S.A. Natural flavor base and process for its preparation
WO2018202684A1 (en) 2017-05-03 2018-11-08 Nestec S.A. Natural flavor base and process for its preparation
WO2018202688A1 (en) 2017-05-03 2018-11-08 Nestec S.A. Natural flavor base and process for its preparation
CN107048089A (zh) * 2017-05-12 2017-08-18 广东肇庆星湖生物科技股份有限公司 一种源于发酵菌体的营养基料制备方法和应用
CA3066886A1 (en) 2017-06-29 2019-01-03 Societe Des Produits Nestle S.A. Process for making a bouillon tablet or bouillon cube
BR112020014788A2 (pt) 2018-01-24 2020-12-08 Société des Produits Nestlé S.A. Processo para preparar tablete de caldo
AU2019249718A1 (en) 2018-04-06 2020-08-20 Societe Des Produits Nestle S.A. Process for preparing a bouillon tablet
AU2019249723A1 (en) 2018-04-06 2020-08-20 Societe Des Produits Nestle S.A. Process for preparing a bouillon tablet
WO2019192965A1 (en) 2018-04-06 2019-10-10 Societe Des Produits Nestle S.A. Process for preparing a bouillon tablet
RU2020135825A (ru) 2018-04-06 2022-05-04 Сосьете Де Продюи Нестле С.А. Способ получения бульонной таблетки
PL3790405T3 (pl) 2018-05-09 2024-04-22 Société des Produits Nestlé S.A. Sposób wytwarzania kompozycji spożywczej o ulepszonej sypkości
CA3128434A1 (en) 2019-02-01 2020-08-06 Societe Des Produits Nestle S.A. Bouillon tablet
WO2021037573A1 (en) 2019-08-23 2021-03-04 Société des Produits Nestlé S.A. Process for preparing a bouillon tablet
US20220287327A1 (en) 2019-08-26 2022-09-15 Societe Des Produits Nestle S.A. Meat analogue product comprising hydrated textured plant protein
CN110771848A (zh) * 2019-11-06 2020-02-11 江南大学 一种基于调味料鲜度评价的极鲜复合调味料的制备方法
EP4093215A1 (en) 2020-01-24 2022-11-30 Société des Produits Nestlé S.A. A kit of parts for a packed noodle product
US20230086169A1 (en) 2020-02-11 2023-03-23 Societe Des Produits Nestle S.A. A process for producing of a bouillon tablet
CN115087364A (zh) 2020-02-11 2022-09-20 雀巢产品有限公司 汤羹片
CN112674318A (zh) * 2021-01-29 2021-04-20 仇俊鹏 一种基于大豆和小麦提高酱油色、香、味的方法
EP4329509A1 (en) 2021-04-28 2024-03-06 Société des Produits Nestlé S.A. A composition of a dehydrated meat analogue product
WO2022229301A1 (en) 2021-04-28 2022-11-03 Société des Produits Nestlé S.A. A composition of a dehydrated meat analogue product
WO2022253643A1 (en) 2021-06-02 2022-12-08 Société des Produits Nestlé S.A. Plant-based meat alternative product with a meat-like color appearance
CN114195877A (zh) * 2021-12-21 2022-03-18 青岛蓝佳生物科技有限公司 一种重组合成宠物饲料蛋白及生产工艺
WO2023217605A1 (en) 2022-05-11 2023-11-16 Société des Produits Nestlé S.A. A process for preparing a meat analogue product
WO2024046744A1 (en) 2022-08-31 2024-03-07 Société des Produits Nestlé S.A. A process for producing a wet savoury product
WO2024188813A1 (en) 2023-03-15 2024-09-19 Société des Produits Nestlé S.A. An extrusion process for preparing a food flavor product

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3268415A (en) * 1963-04-10 1966-08-23 Kyowa Hakko Kogyo Kk Process for the manufacture of 5'-purine nucleotide by the fermentation method
US3523801A (en) 1966-01-13 1970-08-11 Kyowa Hakko Kogyo Kk Process for the preparation of seasonings
JPS597303B2 (ja) 1979-12-20 1984-02-17 味の素株式会社 新複合調味料組成物
DE3472884D1 (en) 1984-11-09 1988-09-01 Ajinomoto Kk Flavor enhancing seasonings and foods containing them
SK281209B6 (sk) * 1993-09-21 2001-01-18 Societe Des Produits Nestle S. A. Spôsob výroby aromatizačného prostriedku
GB9620144D0 (en) * 1996-09-27 1996-11-13 Cerestar Holding Bv Process for the production of of glumatic acid and the use of protein hydrolysates in this process
JP3812019B2 (ja) 1996-11-21 2006-08-23 味の素株式会社 連続発酵によるｌ−グルタミン酸の製造法
WO1999016860A1 (fr) 1997-09-29 1999-04-08 Nihon Tobacco Inc. Composition a l'extrait de levure, levure utilisee pour l'obtention de ladite composition et procede de production de ladite composition
US6855360B2 (en) 1998-05-18 2005-02-15 Kohjin Co., Ltd. Sweetness improving agent and foods containing the same
WO2001076391A1 (en) * 2000-04-07 2001-10-18 Societe Des Produits Nestle S.A. Cultured protein hydrolysate
US20040047955A1 (en) * 2002-09-06 2004-03-11 Arrendale Thomas A. Color-enhanced food product
CA2531314A1 (en) 2003-07-16 2005-02-17 Dsm Ip Assets B.V. Method to improve the taste of food or beverage with a reduced amount of total fat by addition of yeast extract and food or beverage thereof
CN1909800B (zh) 2004-01-09 2014-05-14 帝斯曼知识产权资产管理有限公司 生产含有核糖核苷酸的组合物的方法以及它们作为调味剂的用途
MY157622A (en) * 2004-09-03 2016-06-30 Nestec Sa A shelf-stable cooking aid and a process for its preparation
FR2888901B1 (fr) * 2005-07-22 2007-09-28 Inderflex Technoflex Sa Dispositif de transmission d'un mouvement de rotation comprenant des zones formant palier et tube interne
BRPI0621385B1 (pt) * 2006-03-08 2016-11-29 Nestec Sa auxiliar para culinária estável à temperatura ambiente concentrado e processo para a sua preparação
EP2042043A1 (en) 2007-09-26 2009-04-01 Nestec S.A. A shelf-stable taste enhancing cultured savoury base and a process for its preparation

Also Published As

Publication number Publication date
CN101801217B (zh) 2014-05-21
ES2400976T3 (es) 2013-04-15
EP2042043A1 (en) 2009-04-01
US20100196536A1 (en) 2010-08-05
CA2700454A1 (en) 2009-04-02
TW200930308A (en) 2009-07-16
PT2203073E (pt) 2013-01-14
EP2203073A1 (en) 2010-07-07
EP2203073B1 (en) 2012-12-19
HK1140384A1 (en) 2010-10-15
PL2203073T3 (pl) 2013-05-31
BRPI0817254B1 (pt) 2018-06-12
CA2700454C (en) 2017-11-21
MY149375A (en) 2013-08-30
US9506099B2 (en) 2016-11-29
WO2009040150A1 (en) 2009-04-02
RU2010116198A (ru) 2011-11-10
AU2008303718A1 (en) 2009-04-02
UA99629C2 (ru) 2012-09-10
CN101801217A (zh) 2010-08-11
CL2008002854A1 (es) 2010-02-12
BRPI0817254A2 (pt) 2014-10-07
RU2505095C2 (ru) 2014-01-27

Similar Documents

Publication Publication Date Title
AR068266A1 (es) Base sabrosa natural que potencia el sabor y procedimiento para su preparacion
PE20100130A1 (es) Extracto de cafe
UY31366A1 (es) Bebida instantanea en polvo
WO2008006715A3 (en) Improvements relating to pharmaceutical compositions
UY29946A1 (es) Condimentos con edulcorante de alta potencia
EA201171216A1 (ru) Фенилацетат l-орнитина и способы его получения
PE20100129A1 (es) Productos que comprenden acidos fenolicos descarboxilados derivados de acidos clorogenicos de cafe, y sus usos
AR065833A1 (es) Procedimiento para la produccion biologica de 1,3-propanodiol a partir de glicerina con un alto rendimiento
AR053395A1 (es) Procedimiento novedoso para la reduccion enzimatica de acrilamida en productos alimenticios
UY29928A1 (es) Composiciones edulcorantes naturales de alta intensidad con perfil temporal y/o perfil de sabor mejorados, metodos para sus formulaciones, y usos.
UY29934A1 (es) Composicion edulcorante de alta intensidad con ácido graso y composiciones endulzadas con ella
BR112014015433A2 (pt) adoçante natural e método de produção
NO20075555L (no) Fremgangsmate for fremstilling av fosfolipider
MY194500A (en) Methods and Compositions for Producing Fatty Alcohols
AR053496A1 (es) Evento de soja mon 89788 y metodos para su deteccion
MX2020003330A (es) Composiciones de hierbas con mejor biodisponibilidad.
CO6382137A2 (es) Oligonucleótidos inmunoestimuladores
BR112014001075A2 (pt) sonda, seu uso, método in vitro para associar uma sonda com um alvo e kit
AR051045A1 (es) Plantas de soja de alto rendimiento con bajo contenido de acido linoleico
WO2006063053A3 (en) Methods of producing influenza vaccine compositions
MX2007008980A (es) Acidos nucleicos para apoptosis de celulas cancerigenas.
BRPI0701536A (pt) composição de enzima estabilizada, e, método para produzir um extrato de café solúvel
WO2009094569A3 (en) Method for the enzymatic kinetic resolution of acyloxyalkyl thiocarbonates used for the synthesis of acyloxyalkyl carbamates
AR112422A1 (es) Producto de proteína unicelular y proceso para crearlo
WO2009143347A3 (en) Varenicline tosylate, an intermediate in the preparation process of varenicline l-tartrate

Legal Events

Date Code Title Description
FG Grant, registration