AR121964A1 - Proceso para la preparación de un aromatizante - Google Patents

Proceso para la preparación de un aromatizante

Info

Publication number
AR121964A1
AR121964A1 ARP210101156A ARP210101156A AR121964A1 AR 121964 A1 AR121964 A1 AR 121964A1 AR P210101156 A ARP210101156 A AR P210101156A AR P210101156 A ARP210101156 A AR P210101156A AR 121964 A1 AR121964 A1 AR 121964A1
Authority
AR
Argentina
Prior art keywords
weight
reaction mixture
flavoring
preparation
yeast extract
Prior art date
Application number
ARP210101156A
Other languages
English (en)
Inventor
Jean Hypolites Koek
Original Assignee
Unilever Ip Holdings B V
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 Unilever Ip Holdings B V filed Critical Unilever Ip Holdings B V
Publication of AR121964A1 publication Critical patent/AR121964A1/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
    • A23L27/202—Aliphatic compounds
    • A23L27/2022—Aliphatic compounds containing sulfur
    • 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
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • 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
    • A23L27/26—Meat flavours
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A23L31/10—Yeasts or derivatives thereof
    • A23L31/15—Extracts
    • 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
    • A23V2200/00—Function of food ingredients

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

La presente invención se refiere a un método para la preparación de un aromatizante, que comprende las etapas de (i) proporcionar una mezcla de reacción que comprende (a) extracto de levadura que comprende al menos el 0,5% en peso de glicosilamina y/o derivados de la misma y al menos el 1,0% en peso de compuestos que contienen tiol, en donde el porcentaje en peso es en peso de materia seca del extracto de levadura, (b) al menos el 1% en peso de ácido mineral o ácido orgánico, en peso de la mezcla de reacción, y (c) del 0 al 20% en peso de agua, en peso de la mezcla de reacción; y (iii) incubar la mezcla de reacción a una temperatura en el intervalo de 150 a 220ºC, en la que se aplica cizallamiento a la mezcla de reacción. El método preferentemente es natural. La invención también se refiere a un aromatizante obtenible mediante el método. El aromatizante es preferentemente un aromatizante natural.
ARP210101156A 2020-04-29 2021-04-29 Proceso para la preparación de un aromatizante AR121964A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP20172187 2020-04-29

Publications (1)

Publication Number Publication Date
AR121964A1 true AR121964A1 (es) 2022-07-27

Family

ID=70480171

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP210101156A AR121964A1 (es) 2020-04-29 2021-04-29 Proceso para la preparación de un aromatizante

Country Status (9)

Country Link
US (1) US20230180803A1 (es)
EP (1) EP4142519A1 (es)
CN (1) CN115484834A (es)
AR (1) AR121964A1 (es)
AU (1) AU2021263867A1 (es)
BR (1) BR112022021198A2 (es)
MX (1) MX2022013621A (es)
WO (1) WO2021219512A1 (es)
ZA (1) ZA202211800B (es)

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH670743A5 (es) * 1987-04-06 1989-07-14 Nestle Sa
JP3742584B2 (ja) * 2001-12-11 2006-02-08 株式会社興人 調味料の製造方法
KR100487854B1 (ko) * 2002-12-30 2005-05-03 주식회사농심 닭고기 풍미 조미료의 제조 방법
US7364766B2 (en) * 2003-10-10 2008-04-29 Frito-Lay North America, Inc. Toasted flavor additive and method of making
US20080317904A1 (en) * 2005-12-28 2008-12-25 Jan Gerrit Kortes Process Flavours with Low Acrylamide
JP4453922B2 (ja) * 2006-03-28 2010-04-21 株式会社興人 調味料の製造方法
BRPI0719723B1 (pt) * 2006-12-04 2016-03-01 Ajinomoto Kk processo para produzir um condimento
EP2330923B1 (en) 2008-10-03 2016-10-26 DSM IP Assets B.V. Process to make food or feed flavour with glutathione or cystein
CN102273612B (zh) * 2011-09-13 2013-07-10 天津春发生物科技集团有限公司 一种利用挤压技术制备的羊肉风味香精
WO2013140901A1 (ja) * 2012-03-21 2013-09-26 アサヒグループホールディングス株式会社 酵母エキス加熱反応調味料
PL3054792T3 (pl) * 2013-09-27 2018-04-30 Dsm Ip Assets B.V. Kompozycje o aromacie kurczaka i ich wytwarzanie
JP6671105B2 (ja) 2015-03-20 2020-03-25 テーブルマーク株式会社 調味料組成物
WO2016185233A1 (en) * 2015-05-18 2016-11-24 Podravka D.D. Composition of taste or flavour enhancer, preparation and use thereof
US11517036B2 (en) * 2017-04-07 2022-12-06 Givaudan Sa Flavor modifiers for meat analog products
CN107692161A (zh) * 2017-10-30 2018-02-16 聊城市新恒基生物科技有限公司 一种乌鸡膏状香精及其制备方法

Also Published As

Publication number Publication date
MX2022013621A (es) 2022-11-16
US20230180803A1 (en) 2023-06-15
WO2021219512A1 (en) 2021-11-04
BR112022021198A2 (pt) 2022-12-06
CN115484834A (zh) 2022-12-16
ZA202211800B (en) 2024-02-28
EP4142519A1 (en) 2023-03-08
AU2021263867A1 (en) 2022-11-17

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