ATE80262T1 - Verfahren zum reduzieren der kochsalzmenge in einem nahrungsmittel. - Google Patents

Verfahren zum reduzieren der kochsalzmenge in einem nahrungsmittel.

Info

Publication number
ATE80262T1
ATE80262T1 AT87108350T AT87108350T ATE80262T1 AT E80262 T1 ATE80262 T1 AT E80262T1 AT 87108350 T AT87108350 T AT 87108350T AT 87108350 T AT87108350 T AT 87108350T AT E80262 T1 ATE80262 T1 AT E80262T1
Authority
AT
Austria
Prior art keywords
reducing
food
salt
amount
flavour
Prior art date
Application number
AT87108350T
Other languages
German (de)
English (en)
Inventor
Kurt Marggrander
Peter Dr Koepff
Klaus Dr Braeumer
Original Assignee
Stoess & Co Gelatine
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=6303069&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE80262(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Stoess & Co Gelatine filed Critical Stoess & Co Gelatine
Application granted granted Critical
Publication of ATE80262T1 publication Critical patent/ATE80262T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
AT87108350T 1986-06-14 1987-06-10 Verfahren zum reduzieren der kochsalzmenge in einem nahrungsmittel. ATE80262T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE3620150A DE3620150C2 (de) 1986-06-14 1986-06-14 Nahrungsmittel mit einem Gehalt an Kochsalz, Verfahren zur Reduzierung der Kochsalzmenge in einem Nahrungsmittel sowie Verwendung von Kollagenhydrolysat als Kochsalzersatz
EP87108350A EP0249863B1 (de) 1986-06-14 1987-06-10 Verfahren zum Reduzieren der Kochsalzmenge in einem Nahrungsmittel

Publications (1)

Publication Number Publication Date
ATE80262T1 true ATE80262T1 (de) 1992-09-15

Family

ID=6303069

Family Applications (1)

Application Number Title Priority Date Filing Date
AT87108350T ATE80262T1 (de) 1986-06-14 1987-06-10 Verfahren zum reduzieren der kochsalzmenge in einem nahrungsmittel.

Country Status (7)

Country Link
US (1) US5000977A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
EP (1) EP0249863B1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
JP (1) JPS633766A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
AT (1) ATE80262T1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
AU (1) AU596845B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
CA (1) CA1308603C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)
DE (2) DE3620150C2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5145707A (en) * 1991-12-12 1992-09-08 Kraft General Foods, Inc. Salt enhancer
US5176934A (en) * 1991-12-12 1993-01-05 Kraft General Foods, Inc. Seasoned food product with a salt enhancer
WO1993012670A1 (de) * 1991-12-24 1993-07-08 Deutsche Gelatine-Fabriken Stoess Ag Verfahren zum herstellen fritierter nahrungsmittel
JPH05316960A (ja) * 1992-05-21 1993-12-03 Takasago Internatl Corp 飲食品の香味を改善する方法
US5843514A (en) * 1992-07-22 1998-12-01 Ajinomoto Co., Inc. Seasoning material
JP3514260B2 (ja) * 1992-07-22 2004-03-31 味の素株式会社 新規調味料素材
AU669027B2 (en) * 1993-01-26 1996-05-23 Societe Des Produits Nestle S.A. Salt taste enhancers
DK0677249T3 (da) * 1994-04-15 2001-07-16 Nestle Sa Saltforstærkede fødevarer
DE19632455C1 (de) * 1996-08-12 1997-08-21 Cpc Maizena Gmbh Verfahren zur Herstellung eines Proteinhydrolysats aus proteinhaltigen tierischen Produkten
WO2001019198A1 (de) * 1999-09-15 2001-03-22 Deutsche Gelatine-Fabriken Stoess Ag Verfahren zur behandlung der oberfläche von frischfleisch
WO2001039613A1 (fr) * 1999-11-29 2001-06-07 Kyowa Hakko Kogyo Co., Ltd. Procede et agent de renforcement du gout sale, assaisonnement au gout sale et aliment au gout sale renforce
JP3636321B2 (ja) * 2002-04-24 2005-04-06 ローム株式会社 スイッチング電源装置
EP1949798A4 (en) 2005-11-14 2012-12-26 Kao Corp LIQUID SEASONING
WO2008126678A1 (ja) 2007-04-09 2008-10-23 Japan Tobacco Inc. 調味料組成物、塩味様呈味増強剤、及び飲食品の塩味様呈味増強方法
JP5156361B2 (ja) * 2007-12-21 2013-03-06 日本水産株式会社 塩味増強剤及びその製造方法
EP2253227B1 (en) 2008-03-14 2017-05-10 Nippon Suisan Kaisha, Ltd. Saltiness-strengthening agent and food or drink containing the same
NZ587942A (en) 2008-03-24 2012-07-27 Nippon Suisan Kaisha Ltd Salty taste enhancing agent that contains an ezymatic decomposition product of an animal and an enzymatic product of an plant protein and food or drink containing the same
WO2009152627A2 (en) * 2008-06-20 2009-12-23 Givaudan Sa Enzymatic process
WO2010107020A1 (ja) * 2009-03-16 2010-09-23 キリン協和フーズ株式会社 食塩味増強剤
JP6080214B2 (ja) 2011-08-26 2017-02-15 興人ライフサイエンス株式会社 呈味増強効果のある酵母エキス
KR101682803B1 (ko) 2015-04-10 2016-12-06 중앙대학교 산학협력단 짠맛 펩타이드
TWI723161B (zh) 2016-05-16 2021-04-01 日商興人生命科學股份有限公司 鹽味增強方法
KR101682864B1 (ko) 2016-10-18 2016-12-06 중앙대학교 산학협력단 짠맛 펩타이드
KR101682865B1 (ko) 2016-10-18 2016-12-06 중앙대학교 산학협력단 짠맛 펩타이드
CN108719931A (zh) * 2017-04-18 2018-11-02 罗建伟 一种功能性食用盐
JP6255146B1 (ja) 2017-07-20 2017-12-27 トレックス・セミコンダクター株式会社 スイッチング電源回路
DE102018206169A1 (de) * 2018-04-20 2019-10-24 Deutsches Institut Für Lebensmitteltechnik E.V. Leberpastete und Verfahren zur Herstellung
KR102315036B1 (ko) 2020-07-24 2021-10-21 중앙대학교 산학협력단 염미성 펩타이드 발현용 재조합 발현벡터 및 이를 이용한 생산 방법

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2331598A (en) * 1942-06-06 1943-10-12 Gelatin Products Company Capsulation of materials containing alkali halides
US3770463A (en) * 1971-09-20 1973-11-06 Gen Foods Corp Flavor enhancing composition for foodstuffs
US3743514A (en) * 1972-09-14 1973-07-03 Mayer & Co Inc O Hydrolysate of collagen as a sausage ingredient
DE2537618B2 (de) * 1975-08-23 1980-05-08 Fa. Carl Freudenberg, 6940 Weinheim Zusatzstoff für Nahrungsmittel
US4130555A (en) * 1977-09-06 1978-12-19 Nippi Incorporated Peptide mixtures derived from collagenous material or gelatin
US4473595A (en) * 1982-01-04 1984-09-25 Rood Robert P Low-sodium salt substitute
US4451494A (en) * 1982-09-10 1984-05-29 Roan Iii Charles F Sodium-free salt substitute
FI834309L (fi) * 1983-11-24 1985-05-25 Pharmaconsult Oy Saltblandning.
GB8507977D0 (en) * 1985-03-27 1985-05-01 Howard Foundation Culinary seasoning compositions

Also Published As

Publication number Publication date
EP0249863A2 (de) 1987-12-23
DE3620150C2 (de) 1995-06-08
DE3620150A1 (de) 1987-12-17
DE3781595D1 (de) 1992-10-15
JPS633766A (ja) 1988-01-08
EP0249863B1 (de) 1992-09-09
JPH0448414B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) 1992-08-06
EP0249863A3 (en) 1989-11-23
US5000977A (en) 1991-03-19
CA1308603C (en) 1992-10-13
AU7385187A (en) 1987-12-17
AU596845B2 (en) 1990-05-17

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Legal Events

Date Code Title Description
REN Ceased due to non-payment of the annual fee