BR0109571A - Métodos para produzir um material alimentìcio contendo cisteinilglicina em um alto teor, e um intensificador do sabor de alimentos - Google Patents

Métodos para produzir um material alimentìcio contendo cisteinilglicina em um alto teor, e um intensificador do sabor de alimentos

Info

Publication number
BR0109571A
BR0109571A BR0109571-4A BR0109571A BR0109571A BR 0109571 A BR0109571 A BR 0109571A BR 0109571 A BR0109571 A BR 0109571A BR 0109571 A BR0109571 A BR 0109571A
Authority
BR
Brazil
Prior art keywords
food
producing
cysteinylglycine
methods
water
Prior art date
Application number
BR0109571-4A
Other languages
English (en)
Other versions
BR0109571B1 (pt
Inventor
Yasushi Nishimura
Yuji Kato
Masanori Kohmura
Yoichi Ueda
Original Assignee
Ajinomoto Kk
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 Ajinomoto Kk filed Critical Ajinomoto Kk
Publication of BR0109571A publication Critical patent/BR0109571A/pt
Publication of BR0109571B1 publication Critical patent/BR0109571B1/pt

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
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • 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
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • 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
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/347—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of proteins from microorganisms or unicellular algae
    • 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
    • A23L27/26—Meat flavours

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biotechnology (AREA)
  • Cell Biology (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

"MéTODOS PARA PRODUZIR UM MATERIAL ALIMENTìCIO CONTENDO CISTEINILGLICINA EM UM ALTO TEOR, E UM INTENSIFICADOR DO SABOR DE ALIMENTOS". Prover materiais alimentícios naturais contendo uma grande quantidade de cisteinilglicina e, por sua vez, agentes de intensificação do sabor, são apresentados: (1) um método para produzir um alimento enriquecido com cisteinilglicina caracterizado por compreender manter um material alimentício contendo 1 % em peso ou mais, com base nas substâncias sólidas, de glutationa em 50 a 120<198>C na presença de água, em pH de 1 a 7, ou tratar o material com <sym>-glutamilpeptídeo hidrolase na presença de água em pH de 3 a 9 em 15 a 70<198>C; e (2) um método para produzir um agente intensificador do. sabor para alimentos caracterizado por compreender a adição de sacarídeos a cisteinilglicina ou um material alimentício contendo 0,5% em peso ou mais, com base nas substâncias sólidas de cisteinilglicina, e aquecendo-se em 70 a 80<198>C por 10 a 180 minutos na presença de água.
BRPI0109571-4B1A 2000-05-17 2001-03-26 mÉtodos para produzir um material alimentÍcio contendo cisteinilglicina em um alto teor, e um intensificador do sabor de alimentos BR0109571B1 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2000144439A JP4453057B2 (ja) 2000-05-17 2000-05-17 システイニルグリシン高含有食品素材および食品の風味増強剤の製造法
PCT/JP2001/002418 WO2001087088A1 (fr) 2000-05-17 2001-03-26 Procede de production d'aliment enrichi en cysteinylglycine et procede de production d'agent renforçateur de gout

Publications (2)

Publication Number Publication Date
BR0109571A true BR0109571A (pt) 2003-06-10
BR0109571B1 BR0109571B1 (pt) 2013-07-16

Family

ID=18651097

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0109571-4B1A BR0109571B1 (pt) 2000-05-17 2001-03-26 mÉtodos para produzir um material alimentÍcio contendo cisteinilglicina em um alto teor, e um intensificador do sabor de alimentos

Country Status (9)

Country Link
US (1) US7108884B2 (pt)
EP (2) EP1283015B1 (pt)
JP (1) JP4453057B2 (pt)
KR (1) KR20030005214A (pt)
CN (1) CN1407859A (pt)
BR (1) BR0109571B1 (pt)
MY (1) MY128823A (pt)
TW (1) TWI246401B (pt)
WO (1) WO2001087088A1 (pt)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BRPI0400697B1 (pt) * 2003-03-10 2015-07-28 Ajinomoto Kk Método para a produção de um material alimentício contendo uma alta quantidade de cisteína
JP2005073638A (ja) 2003-09-02 2005-03-24 Ajinomoto Co Inc キャンディダ・ユティリスのグルタチオン合成酵素をコードする遺伝子
JP4920580B2 (ja) * 2005-04-22 2012-04-18 キリン協和フーズ株式会社 調味料
GB0520845D0 (en) * 2005-10-14 2005-11-23 Hofmann Thomas F Salt enhancing compounds and use
WO2007055393A1 (en) * 2005-11-09 2007-05-18 Ajinomoto Co., Inc. Kokumi-imparting agent
WO2008069173A1 (ja) * 2006-12-04 2008-06-12 Ajinomoto Co., Inc. 調味料の製造法
JP5110683B2 (ja) * 2007-02-02 2012-12-26 株式会社ファンケル 睡眠誘導剤、ストレス性不眠症改善剤
SG193061A1 (en) 2007-05-08 2013-09-30 Ajinomoto Kk Low-fat food
WO2008139946A1 (ja) 2007-05-08 2008-11-20 Ajinomoto Co., Inc. 甘味料
US8524302B2 (en) * 2009-11-02 2013-09-03 Pepsico Natural flavour enhancers and methods for making same
WO2012020598A1 (ja) * 2010-08-10 2012-02-16 味の素株式会社 香気・風味付与組成物
CN103750260B (zh) * 2014-01-03 2016-04-13 漯河双汇生物工程技术有限公司 一种拌和型肉味香精及其制备方法
TWI732029B (zh) * 2016-09-02 2021-07-01 日商興人生命科學股份有限公司 增強濃郁感及柔滑細膩感之酵母萃取物
EP3995585A4 (en) * 2019-07-02 2023-09-13 Amano Enzyme Inc. PROCESS FOR PRODUCING CYSTEINE FROM GLUTATHIONE

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1146337A (en) * 1913-11-29 1915-07-13 James Mcadams Solidified molasses and process of making same.
US2799670A (en) * 1954-04-13 1957-07-16 Laufer Louis Method of preparing cysteinylglycine
FR1146926A (fr) * 1955-04-07 1957-11-18 Unilever Nv Substances aromatisantes et leur procédé de fabrication
US3394017A (en) * 1965-03-22 1968-07-23 Int Flavors & Fragrances Inc Poultry flavor composition and process
JPS52148643A (en) * 1976-06-01 1977-12-10 Standard Oil Co Method of improving organoleptic property of high protein substance
US4592917A (en) * 1984-04-16 1986-06-03 Nestec S.A. Chicken flavorants and processes for preparing them
JPS61239862A (ja) * 1985-04-12 1986-10-25 Kanegafuchi Chem Ind Co Ltd 魚肉・畜肉の改質方法
JPH01281057A (ja) * 1988-05-06 1989-11-13 Ajinomoto Co Inc 高核酸かつ高グルタチオン含有酵母エキスの製造法
JP2903659B2 (ja) 1990-07-06 1999-06-07 味の素株式会社 調味料の製造法
JPH0466609A (ja) * 1990-07-06 1992-03-03 Kobe Steel Ltd 金属粉末の製造方法
JP2830415B2 (ja) 1990-08-03 1998-12-02 味の素株式会社 フレーバー組成物の製造法
JP3867261B2 (ja) * 1998-04-08 2007-01-10 味の素株式会社 酵素製剤及び麺類の製造方法
ID28839A (id) * 1998-11-26 2001-07-05 Ajinomoto Kk Proses untuk menghasilkan suatu bahan penyedap rasa untuk makanan
JP3951584B2 (ja) * 2000-10-10 2007-08-01 味の素株式会社 改質された原料乳の製造方法及びそれを用いた乳製品

Also Published As

Publication number Publication date
US7108884B2 (en) 2006-09-19
TWI246401B (en) 2006-01-01
JP2001321117A (ja) 2001-11-20
BR0109571B1 (pt) 2013-07-16
US20030138521A1 (en) 2003-07-24
EP1283015B1 (en) 2013-06-19
JP4453057B2 (ja) 2010-04-21
EP2526782A1 (en) 2012-11-28
KR20030005214A (ko) 2003-01-17
WO2001087088A1 (fr) 2001-11-22
EP2526782B1 (en) 2017-01-11
CN1407859A (zh) 2003-04-02
EP1283015A4 (en) 2008-02-13
MY128823A (en) 2007-02-28
EP1283015A1 (en) 2003-02-12
WO2001087088A9 (fr) 2002-09-26

Similar Documents

Publication Publication Date Title
BR0109571A (pt) Métodos para produzir um material alimentìcio contendo cisteinilglicina em um alto teor, e um intensificador do sabor de alimentos
DE59912393D1 (de) Vakzinformulierung enthaltend Zuckeralkohol und niedrige Konzentrationen anorganischer Ionen
BR0207005A (pt) Sistema de distribuição granular, processo para prepará-lo, uso do mesmo, produto ou composição flavorizado(a), e, produto ou composição perfumado(a)
PT1251750E (pt) Formula pediatrica melhorada e metodos para proporcionar nutricao e melhorar a tolerancia
BR9611815A (pt) Tablete de mascar com ação efervescente
ES2162170T3 (es) Polvo que contiene proteina de suero de leche y producto alimenticio elaborado obtenido mediante su utilizacion.
WO2002080708A3 (en) A smoker&#39;s requisite
HUP0105193A2 (hu) Készítmény és eljárás a glükózmetabolizmus szabályzására társállatokon, étrendi keményítő útján
WO2007002836A3 (en) Methods and compositions for the prevention and treatment of kidney disease
BRPI0311700B8 (pt) processo para a produção de uma preparação em forma de película e preparação em forma de película
Khan et al. Effect of aluminium metal on glutathione (GSH) level in plasma and cytosolic fraction of human blood
BRPI0414215A (pt) tienopirazóis
BR0209856A (pt) Método para a destruição de oocistos
BR9908500A (pt) Processo de peletização
BRPI0412657A (pt) método para melhorar o sabor de alimento ou bebida com uma qualidade reduzida de gordura total pela adição de extrato de levedura e respectivo alimento ou bebida
BR0302501A (pt) Método papa produzir um produto de queijo processado homogêneo contendo soja
EE04627B1 (et) Kõrge loodusliku antisekretoorse valgu (NASP) tasemega munarebu, selle kasutamine ja seda sisaldav farmatseutiline toode, NASP kasutamine, munarebu saamise meetod, kõrge NASP sisaldusega toiduaine jaselle valmistamise meetod
KR910009177A (ko) 가축의 혈액을 이용한 분말조미식품의 제조방법
ATE358994T1 (de) Leistungssteigernde multivitamin/minerale ergänzung zur vorbeugung von muskulärer erschöpfung
ES2192534T3 (es) Productos alimenticios para usar con cuchara o para untar con bajo contenido en grasas.
TWI377914B (pt)
SE8803249D0 (sv) Kolhydratrik dryck
MX2021010856A (es) Alimentos en polvo que contienen plantas comestibles, y alimentos/bebidas que los contienen.
DK1102550T3 (da) Fremgangsmåde til fremstilling af en biologisk substans samt sådan substans og dennes anvendelse
ITFI20030194A1 (it) Composizione farmaceutiche effervescenti contenenti

Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 16/07/2013, OBSERVADAS AS CONDICOES LEGAIS.

B15K Others concerning applications: alteration of classification

Ipc: A23J 3/34 (2006.01), A23L 27/21 (2016.01), A23L 27