ATE128328T1 - Stärken mit verbessertem aroma. - Google Patents
Stärken mit verbessertem aroma.Info
- Publication number
- ATE128328T1 ATE128328T1 AT92200281T AT92200281T ATE128328T1 AT E128328 T1 ATE128328 T1 AT E128328T1 AT 92200281 T AT92200281 T AT 92200281T AT 92200281 T AT92200281 T AT 92200281T AT E128328 T1 ATE128328 T1 AT E128328T1
- Authority
- AT
- Austria
- Prior art keywords
- starch
- flavour
- enzymatic
- starches
- present
- Prior art date
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/11—Aminopeptidases (3.4.11)
- C12Y304/11011—Aminopeptidase (3.4.11.11)
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
-
- 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
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Materials Engineering (AREA)
- Biotechnology (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP91200282 | 1991-02-11 |
Publications (1)
Publication Number | Publication Date |
---|---|
ATE128328T1 true ATE128328T1 (de) | 1995-10-15 |
Family
ID=8207515
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT92200281T ATE128328T1 (de) | 1991-02-11 | 1992-02-03 | Stärken mit verbessertem aroma. |
Country Status (7)
Country | Link |
---|---|
US (1) | US5246718A (de) |
EP (1) | EP0499306B1 (de) |
AT (1) | ATE128328T1 (de) |
AU (1) | AU640856B2 (de) |
CA (1) | CA2060951C (de) |
DE (1) | DE69205024T2 (de) |
ZA (1) | ZA92988B (de) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5756721A (en) * | 1991-01-16 | 1998-05-26 | National Starch And Chemical Investment Holding Corporation | Purification of polysaccharides |
AU649909B2 (en) * | 1992-02-07 | 1994-06-02 | National Starch And Chemical Investment Holding Corporation | Purification of polysaccharides |
GB9407104D0 (en) * | 1994-04-11 | 1994-06-01 | Dalgety Plc | Process for the preparation of food ingredients |
US5959102A (en) * | 1997-06-30 | 1999-09-28 | Rutgers University | Starch purification by thermally tolerant broad pH range proteolytic enzymes |
US20030092149A1 (en) * | 2000-06-30 | 2003-05-15 | Olsen Hans Sejr | Process for washing a starch slurry, using an aqueous solution with an acidic protease activity |
EP1664126B2 (de) * | 2003-09-15 | 2013-09-18 | Cargill, Incorporated | Stabilisierte clean-label-stärke mit verbesserten organoleptischen eigenschaften |
GB2506695B (en) | 2012-10-02 | 2015-01-07 | Tate & Lyle Ingredients | Process for preparing an inhibited starch |
Family Cites Families (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE375702C (de) * | 1918-11-18 | 1923-05-17 | Adolph William Hubert Lenders | Verfahren zur Herstellung einer reinen, von Eiweissstoffen freien Staerke |
US3167432A (en) * | 1962-05-07 | 1965-01-26 | Procter & Gamble | Slurry treatment of flour with proteolytic enzymes and dry mixes utilizing the resulting flour |
US3364034A (en) * | 1964-03-09 | 1968-01-16 | Swift & Co | Method for removing characteristic flavor and/or odor from vegetable protein materials |
US3488256A (en) * | 1966-04-14 | 1970-01-06 | Keever Co | Alteration of activity of natural product molecules |
BE871364A (fr) * | 1977-10-18 | 1979-02-15 | Lyckeby Staerkelsefoeraedling | Procede de preparation d'un produit d'hydrolyse de grain complet et produit ainsi obtenu |
IE48036B1 (en) * | 1977-10-18 | 1984-09-05 | Nordstjernan Ab | Process for the preparation of a hydrolysed product from whole corn,and such a product |
US4303451A (en) * | 1980-03-31 | 1981-12-01 | General Foods Corporation | Method for modifying texture and flavor of waxy maize starch |
US4368212A (en) * | 1981-12-16 | 1983-01-11 | National Starch And Chemical Corporation | Process for producing bland-tasting starch |
JPS58152498A (ja) * | 1982-03-06 | 1983-09-10 | Terumo Corp | 低分子ペプチド混合物の製造方法 |
IT1152778B (it) * | 1982-05-27 | 1987-01-14 | Anic Spa | Farina fermentata di girasole e metodo per la sua preparazione |
US4477480A (en) * | 1982-07-06 | 1984-10-16 | General Foods Corporation | Method of preparing a clean flavored cereal starch |
GB8528100D0 (en) * | 1985-11-14 | 1985-12-18 | Imp Biotechnology | Zenymatic hydrolysis of proteins |
US4847371A (en) * | 1987-10-20 | 1989-07-11 | General Foods Corporation | Process for preparing modified, pregelatinized dent cornstarch and product thereof |
US5139809A (en) * | 1990-12-20 | 1992-08-18 | American Maize-Products Company | Food product made from a carotenoid-free corn starch |
-
1992
- 1992-02-03 EP EP92200281A patent/EP0499306B1/de not_active Expired - Lifetime
- 1992-02-03 AT AT92200281T patent/ATE128328T1/de not_active IP Right Cessation
- 1992-02-03 DE DE69205024T patent/DE69205024T2/de not_active Expired - Fee Related
- 1992-02-10 CA CA002060951A patent/CA2060951C/en not_active Expired - Fee Related
- 1992-02-10 US US07/833,270 patent/US5246718A/en not_active Expired - Fee Related
- 1992-02-11 ZA ZA92988A patent/ZA92988B/xx unknown
- 1992-02-11 AU AU10933/92A patent/AU640856B2/en not_active Ceased
Also Published As
Publication number | Publication date |
---|---|
CA2060951C (en) | 1996-05-14 |
AU1093392A (en) | 1992-08-27 |
ZA92988B (en) | 1993-08-11 |
US5246718A (en) | 1993-09-21 |
DE69205024D1 (de) | 1995-11-02 |
DE69205024T2 (de) | 1996-03-14 |
EP0499306A1 (de) | 1992-08-19 |
AU640856B2 (en) | 1993-09-02 |
CA2060951A1 (en) | 1992-08-12 |
EP0499306B1 (de) | 1995-09-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP0727151A3 (de) | Einnehmbare Produkte, die geschmacklose Süssenhemmstoffe enthalten zur Bittergeschmackverminderung, oder geschmacklose Bitternishemmstoffe zur Süssengeschmackverminderung | |
KR100561805B1 (ko) | 식품의 풍미 증강용 소재의 제조법 | |
WO2001078524A3 (en) | Enzymatic treatment of potato products | |
MXPA04002595A (es) | Sistema y metodo para producir productos de alimentos concentrados, con concentracion de tipo fraccionamiento. | |
FI935665A0 (fi) | Mjoelkprodukt och foerfarande foer framstaellning daerav | |
DK0514528T3 (da) | Opløselig diætfibersammensætning og fremgangsmåde til fremstilling af samme | |
ES2052285T3 (es) | Procedimiento para la preparacion de un producto inulo-oligo-sacarido bajo en glucosa, fructosa y sacarosa. | |
TW200621170A (en) | 5'-ribonucleotide-rich yeast extract and its production | |
DE69205024T2 (de) | Stärken mit verbessertem Aroma. | |
ATE311469T1 (de) | Verfahren zur enzymatischen herstellung von nigerooligosaccharide. | |
Casey et al. | Origin of methanol and dimethyl sulphide from cooked foods | |
MY128823A (en) | Method for producing a food material containing cysteinylglycine at a high content or a food flavor enhancer | |
BR0009496A (pt) | Pectina com reduzida sensibilidade ao cálcio | |
DE60221970D1 (de) | Nahrungsmittelzusatz | |
DK1482806T3 (da) | Omforestringsreaktion til fremstilling af estere, der fremmer smagen hos mælkeprodukter | |
IE820343L (en) | Preparing 4-hydroxy-5-methyl-2, 3-dihydro-furnaone-3 | |
ES2012684A6 (es) | Un metodo para realzar el sabor y mejorar la textura de carne animal enlatada. | |
DE69621349D1 (de) | Aromastoff | |
IE871040L (en) | Butter aroma composition | |
NO934032L (no) | Fremgangsmåte for fjerning av allergeniske forbindelser fra en proteinblanding, et således erholdt produkt, og anvendelse derav | |
JPS57208965A (en) | Preparation of acidic soybean milk beverage | |
DK0495390T3 (da) | Fremgangsmåde til fremstilling af hydrolyserede proteiner | |
TR199700668A3 (tr) | Aroma tozu ve üretimi için usul. | |
JPS5621571A (en) | White seasoning solution and its preparation | |
JPS553749A (en) | Starch-containing food having improved quality |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |