BR112018006267A2 - base de sabor natural e processo para sua preparação - Google Patents

base de sabor natural e processo para sua preparação

Info

Publication number
BR112018006267A2
BR112018006267A2 BR112018006267-7A BR112018006267A BR112018006267A2 BR 112018006267 A2 BR112018006267 A2 BR 112018006267A2 BR 112018006267 A BR112018006267 A BR 112018006267A BR 112018006267 A2 BR112018006267 A2 BR 112018006267A2
Authority
BR
Brazil
Prior art keywords
natural
preparation
flavor base
natural flavor
base
Prior art date
Application number
BR112018006267-7A
Other languages
English (en)
Other versions
BR112018006267B1 (pt
Inventor
Ulmer Helge
Kerler Josef
Original Assignee
Nestec S.A.
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 Nestec S.A. filed Critical Nestec S.A.
Publication of BR112018006267A2 publication Critical patent/BR112018006267A2/pt
Publication of BR112018006267B1 publication Critical patent/BR112018006267B1/pt

Links

Classifications

    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/008—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from microorganisms
    • 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
    • A23J3/20—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
    • 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
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • C12P13/00—Preparation of nitrogen-containing organic compounds
    • C12P13/04—Alpha- or beta- amino acids
    • C12P13/24—Proline; Hydroxyproline; Histidine
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2200/15—Flavour affecting agent
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/06—Amino acid
    • A23V2250/064—Proline
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/602—Arabinose
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/606—Fructose
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/61—Glucose, Dextrose
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/612—Lactose
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/616—Maltose
    • 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
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/00—Processes
    • A23V2300/20—Freezing
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Cell Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Seasonings (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

a presente invenção se refere a um processo para a preparação de uma base de sabor natural e uma base de sabor obtida por tal processo. um outro aspecto da invenção é um método para fornecer uma nota de sabor de carne natural, caramelo natural, pipoca natural, biscoito natural e/ou manteiga a um produto alimentício.
BR112018006267-7A 2015-10-27 2016-09-23 Base de sabor natural, seu processo de preparação, seu uso, e método para fornecer uma nota de sabor assado a um produto alimentício BR112018006267B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP15191571.7 2015-10-27
EP15191571 2015-10-27
PCT/EP2016/072695 WO2017071890A1 (en) 2015-10-27 2016-09-23 Natural flavor base and process for its preparation

Publications (2)

Publication Number Publication Date
BR112018006267A2 true BR112018006267A2 (pt) 2018-10-16
BR112018006267B1 BR112018006267B1 (pt) 2023-01-31

Family

ID=54396730

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112018006267-7A BR112018006267B1 (pt) 2015-10-27 2016-09-23 Base de sabor natural, seu processo de preparação, seu uso, e método para fornecer uma nota de sabor assado a um produto alimentício

Country Status (13)

Country Link
US (1) US10980248B2 (pt)
EP (1) EP3367819B1 (pt)
CN (1) CN108135237A (pt)
AU (1) AU2016345575B2 (pt)
BR (1) BR112018006267B1 (pt)
CA (1) CA3002885A1 (pt)
CL (1) CL2018000876A1 (pt)
ES (1) ES2767723T3 (pt)
MY (1) MY184949A (pt)
PH (1) PH12018500419A1 (pt)
PL (1) PL3367819T3 (pt)
RU (1) RU2723044C2 (pt)
WO (1) WO2017071890A1 (pt)

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54105293A (en) 1978-02-01 1979-08-18 Ajinomoto Co Inc Preparation of l-proline by fermentation
JPS572690A (en) * 1980-06-05 1982-01-08 Kyowa Hakko Kogyo Co Ltd Preparation of l-proline by fermentation method
EP0098122B1 (en) 1982-06-24 1989-05-31 Kyowa Hakko Kogyo Co., Ltd. Processes for producing l-proline by fermentation
JPS59120094A (ja) 1982-12-27 1984-07-11 Kyowa Hakko Kogyo Co Ltd 発酵法によるｌ−プロリンの製法
CH670743A5 (pt) 1987-04-06 1989-07-14 Nestle Sa
EP0357812A1 (en) 1988-09-05 1990-03-14 Phillips Petroleum Company Enhancing the flavor of protein products derived from microorganisms
CH679542A5 (pt) * 1989-11-27 1992-03-13 Nestle Sa
SK281209B6 (sk) 1993-09-21 2001-01-18 Societe Des Produits Nestle S. A. Spôsob výroby aromatizačného prostriedku
AU1142001A (en) * 2000-10-19 2002-04-29 Dsm N.V. Protein hydrolysates
AU2002317849C1 (en) * 2001-10-30 2011-06-09 Societe Des Produits Nestle S.A. Manipulation of chocolate flavour
KR20030066950A (ko) 2002-02-06 2003-08-14 한국생명공학연구원 코리네박테리움 속의 미생물을 이용한 생산성이 향상된프롤린의 제조방법
WO2008081519A1 (ja) * 2006-12-27 2008-07-10 Japan Tobacco Inc. 甘味系アミノ酸高含有調味料組成物及びそれを得る酵母
EP2042043A1 (en) 2007-09-26 2009-04-01 Nestec S.A. A shelf-stable taste enhancing cultured savoury base and a process for its preparation
WO2010108542A1 (en) * 2009-03-25 2010-09-30 Nestec S.A. A natural taste enhancing savoury base and a process for its preparation
CN102127515B (zh) * 2010-12-01 2012-11-14 江南大学 一株高产l-脯氨酸短波单胞杆菌(jnpp-1)的筛选及应用
CA2884717A1 (en) 2012-09-14 2014-03-20 Nestec S.A. Novel flavour compositions with improved flavour and/or flavour shelf-life
KR101500846B1 (ko) 2013-07-23 2015-03-16 씨제이제일제당 (주) 천연 소고기 풍미 조미소재의 제조 방법
KR101500847B1 (ko) 2013-07-23 2015-03-16 씨제이제일제당 (주) 천연 코쿠미 조미소재의 제조 방법
KR101500848B1 (ko) 2013-07-23 2015-03-09 씨제이제일제당 (주) 천연 뉴트럴 조미소재의 제조 방법
KR101500850B1 (ko) 2013-08-07 2015-03-18 씨제이제일제당 (주) 천연 조미소재 제조를 위한 이노신산 발효액 또는 글루탐산 발효액의 제조 방법

Also Published As

Publication number Publication date
PL3367819T3 (pl) 2020-07-13
CA3002885A1 (en) 2017-05-04
US10980248B2 (en) 2021-04-20
EP3367819B1 (en) 2019-12-04
EP3367819A1 (en) 2018-09-05
US20180303124A1 (en) 2018-10-25
WO2017071890A1 (en) 2017-05-04
RU2018119320A (ru) 2019-11-28
RU2018119320A3 (pt) 2020-01-24
AU2016345575B2 (en) 2020-07-16
CL2018000876A1 (es) 2018-08-03
RU2723044C2 (ru) 2020-06-08
AU2016345575A1 (en) 2018-03-15
ES2767723T3 (es) 2020-06-18
PH12018500419B1 (en) 2018-08-29
PH12018500419A1 (en) 2018-08-29
MY184949A (en) 2021-04-30
BR112018006267B1 (pt) 2023-01-31
CN108135237A (zh) 2018-06-08

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Legal Events

Date Code Title Description
B25A Requested transfer of rights approved

Owner name: SOCIETE DES PRODUITS NESTLE S.A. (CH)

B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 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: 20 (VINTE) ANOS CONTADOS A PARTIR DE 23/09/2016, OBSERVADAS AS CONDICOES LEGAIS