AU4292000A - Method of seasoning food - Google Patents

Method of seasoning food

Info

Publication number
AU4292000A
AU4292000A AU42920/00A AU4292000A AU4292000A AU 4292000 A AU4292000 A AU 4292000A AU 42920/00 A AU42920/00 A AU 42920/00A AU 4292000 A AU4292000 A AU 4292000A AU 4292000 A AU4292000 A AU 4292000A
Authority
AU
Australia
Prior art keywords
seasoning
relates
seasoning food
yeast autolysate
weight
Prior art date
Legal status (The legal status 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 status listed.)
Abandoned
Application number
AU42920/00A
Inventor
Hans Drexel
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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
Priority claimed from DE19922362A external-priority patent/DE19922362A1/en
Application filed by Individual filed Critical Individual
Publication of AU4292000A publication Critical patent/AU4292000A/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0921—Addition, to cheese or curd, of minerals, including organic salts thereof, trace elements, amino acids, peptides, protein hydrolysates, nucleic acids, yeast extracts or autolysate, vitamins or derivatives of these compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • 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
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The invention relates to a seasoning mixture which contains between 1 and 50 % by weight, in relation to dry weight, of a brewer's yeast autolysate. The invention also relates to a method of seasoning food, notably for the production and/or preparation of low-fat processed-meat and sausage products, cheese, bread, vegetables, beverages and gravies, according to which standard quantities of a yeast autolysate or of the above seasoning mixture are added to the ingredients during manufacture.
AU42920/00A 1999-03-30 2000-03-30 Method of seasoning food Abandoned AU4292000A (en)

Applications Claiming Priority (7)

Application Number Priority Date Filing Date Title
DE19914525 1999-03-30
DE19914525 1999-03-30
DE19922362A DE19922362A1 (en) 1999-03-30 1999-05-14 Seasoning mixture e.g. for sausage and other meat products, cheese, bread and dressings, especially low-fat products, contains beer yeast autolysate
DE19922362 1999-05-14
DE19949661 1999-10-14
DE19949661A DE19949661A1 (en) 1999-03-30 1999-10-14 Seasoning mixture e.g. for sausage and other meat products, cheese, dough products and dressings, especially low-fat products, contains beer yeast autolysate
PCT/EP2000/002832 WO2000059319A1 (en) 1999-03-30 2000-03-30 Method of seasoning food

Publications (1)

Publication Number Publication Date
AU4292000A true AU4292000A (en) 2000-10-23

Family

ID=27219062

Family Applications (1)

Application Number Title Priority Date Filing Date
AU42920/00A Abandoned AU4292000A (en) 1999-03-30 2000-03-30 Method of seasoning food

Country Status (4)

Country Link
EP (1) EP1164875B1 (en)
AT (1) ATE236540T1 (en)
AU (1) AU4292000A (en)
WO (1) WO2000059319A1 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10258464A1 (en) * 2002-12-13 2004-06-24 Hans Drexel Meat products, especially sausages, containing caffeine to improve taste and energy-providing action
AU2003300521A1 (en) 2002-12-13 2004-07-09 Hans Drexel Meat products comprising caffeine
TW200517060A (en) * 2003-10-03 2005-06-01 Ajinomoto Kk Meat improving agent and method for making processed meat food using the meat improving agent
WO2008074770A1 (en) * 2006-12-19 2008-06-26 Dsm Ip Assets B.V. Reduced-salt dairy product with improved taste
CN107997020A (en) * 2018-01-30 2018-05-08 重庆凯年食品有限公司 A kind of sausage seasoning formula

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4165391A (en) * 1976-06-08 1979-08-21 Stauffer Chemical Company Agent for providing meaty flavor in foods
CH611933A5 (en) * 1977-07-19 1979-06-29 Emil Underberg
CA1201010A (en) * 1982-08-23 1986-02-25 Daniel G. Murray Flavorings for sodium chloride substitutes
US4500559A (en) * 1983-10-14 1985-02-19 Stauffer Chemical Company Method of increasing the organoleptic acceptability of shank meat
DE3502983A1 (en) * 1985-01-30 1986-07-31 Moguntia-Werke Gewürzindustrie GmbH & Co KG, 6500 Mainz Process for producing a natural, liquid, clear, stable and water-soluble flavour modifier for foods
US5603976A (en) * 1993-12-07 1997-02-18 Lifewise Ingredients, Inc. Method of reducing the animal fat content of meat products
CA2116819A1 (en) * 1994-03-02 1995-09-03 St. John Oliver Skelton Flavoured yeast extracts
FI952726A (en) * 1995-06-02 1996-12-03 Cultor Oy Method of making a food product
US5639495A (en) * 1995-07-24 1997-06-17 Foodbrands America, Incorporated Process for making pepperoni sausage

Also Published As

Publication number Publication date
ATE236540T1 (en) 2003-04-15
WO2000059319B1 (en) 2000-12-28
EP1164875A1 (en) 2002-01-02
EP1164875B1 (en) 2003-04-09
WO2000059319A1 (en) 2000-10-12

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Legal Events

Date Code Title Description
MK6 Application lapsed section 142(2)(f)/reg. 8.3(3) - pct applic. not entering national phase