AR096329A1 - Procedimiento para preparar caldo fermentado de imp o caldo fermentado de ácido glutámico como materia prima para la preparación de sabor natural - Google Patents

Procedimiento para preparar caldo fermentado de imp o caldo fermentado de ácido glutámico como materia prima para la preparación de sabor natural

Info

Publication number
AR096329A1
AR096329A1 ARP140101970A ARP140101970A AR096329A1 AR 096329 A1 AR096329 A1 AR 096329A1 AR P140101970 A ARP140101970 A AR P140101970A AR P140101970 A ARP140101970 A AR P140101970A AR 096329 A1 AR096329 A1 AR 096329A1
Authority
AR
Argentina
Prior art keywords
fermented
glutamic acid
fermented broth
imp
preparation
Prior art date
Application number
ARP140101970A
Other languages
English (en)
Original Assignee
Cj Cheiljedang Corp
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 Cj Cheiljedang Corp filed Critical Cj Cheiljedang Corp
Publication of AR096329A1 publication Critical patent/AR096329A1/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
    • A23L27/88—Taste or flavour enhancing agents
    • 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
    • A23J3/14—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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic 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
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • 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
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also 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
    • 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
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

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

Abstract

La presente se refiere a un procedimiento para preparar un caldo fermentado de inosina-5-monofosfato (IMP) o un caldo fermentado de ácido glutámico como una materia prima para la preparación de un sabor natural, y más particularmente a un procedimiento para preparar un caldo fermentado de IMP o un caldo fermentado de ácido glutámico mediante un primer paso de fermentación fúngica y un segundo paso de fermentación bacteriana, un caldo fermentado de IMP y un caldo fermentado de ácido glutámico preparados de este modo, un procedimiento para preparar un sabor natural, que comprende la preparación del caldo fermentado de IMP o del caldo fermentado de ácido glutámico, un sabor natural preparado de este modo, y una composición alimentaria que comprende el mismo. Se pueden usar el caldo fermentado de IMP y el caldo fermentado de ácido glutámico como materias primas para preparar sabores naturales. Además, los sabores naturales son inocuos y seguros para el uso en el cuerpo humano y se pueden agregar a los alimentos.
ARP140101970A 2013-08-07 2014-05-16 Procedimiento para preparar caldo fermentado de imp o caldo fermentado de ácido glutámico como materia prima para la preparación de sabor natural AR096329A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020130093652A KR101500850B1 (ko) 2013-08-07 2013-08-07 천연 조미소재 제조를 위한 이노신산 발효액 또는 글루탐산 발효액의 제조 방법

Publications (1)

Publication Number Publication Date
AR096329A1 true AR096329A1 (es) 2015-12-23

Family

ID=52461587

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP140101970A AR096329A1 (es) 2013-08-07 2014-05-16 Procedimiento para preparar caldo fermentado de imp o caldo fermentado de ácido glutámico como materia prima para la preparación de sabor natural

Country Status (14)

Country Link
US (1) US20150223504A1 (es)
EP (1) EP2900087A4 (es)
JP (2) JP6228227B2 (es)
KR (1) KR101500850B1 (es)
CN (1) CN104754961A (es)
AR (1) AR096329A1 (es)
AU (1) AU2014303303B2 (es)
BR (1) BR112015008065A2 (es)
MY (1) MY177340A (es)
PH (1) PH12015500633A1 (es)
RU (1) RU2632955C2 (es)
SG (1) SG11201501968VA (es)
TW (1) TWI556750B (es)
WO (1) WO2015020292A1 (es)

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KR102581280B1 (ko) 2017-05-09 2023-09-21 고리츠다이가쿠호징 나고야시리츠다이가쿠 다능성줄기세포 유래 장관 오가노이드의 제작법
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CN110800788A (zh) * 2019-11-04 2020-02-18 中国农业科学院北京畜牧兽医研究所 一种利用高压静电场提高发酵牛肉品质的方法
CN111165776A (zh) * 2019-12-24 2020-05-19 福建正味生物科技有限公司 一种复配天然鲜味剂及其制备工艺
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CN112772896A (zh) * 2021-03-09 2021-05-11 仇俊鹏 一种源于大豆和小麦的天然肉香味酱油及其制备方法

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KR101500847B1 (ko) * 2013-07-23 2015-03-16 씨제이제일제당 (주) 천연 코쿠미 조미소재의 제조 방법

Also Published As

Publication number Publication date
WO2015020292A1 (en) 2015-02-12
PH12015500633A1 (en) 2015-05-11
TW201505561A (zh) 2015-02-16
AU2014303303B2 (en) 2017-04-27
KR101500850B1 (ko) 2015-03-18
TWI556750B (zh) 2016-11-11
AU2014303303A1 (en) 2015-12-17
BR112015008065A2 (pt) 2020-01-07
CN104754961A (zh) 2015-07-01
KR20150017565A (ko) 2015-02-17
JP2017093418A (ja) 2017-06-01
US20150223504A1 (en) 2015-08-13
EP2900087A1 (en) 2015-08-05
SG11201501968VA (en) 2015-04-29
RU2632955C2 (ru) 2017-10-11
MY177340A (en) 2020-09-12
JP2016503306A (ja) 2016-02-04
EP2900087A4 (en) 2016-06-01
RU2015154283A (ru) 2017-09-14
JP6228227B2 (ja) 2017-11-08

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