BRPI0603536A - método para preparar um componente flavorizante, componentes flavorizantes cremoso-amanteigado e sulfúreo-cheddar para uso em produtos alimentìcios, sistema flavorizante para produtos alimentìcios, e, produtos alimentìcio flavorizado - Google Patents
método para preparar um componente flavorizante, componentes flavorizantes cremoso-amanteigado e sulfúreo-cheddar para uso em produtos alimentìcios, sistema flavorizante para produtos alimentìcios, e, produtos alimentìcio flavorizadoInfo
- Publication number
- BRPI0603536A BRPI0603536A BRPI0603536-1A BRPI0603536A BRPI0603536A BR PI0603536 A BRPI0603536 A BR PI0603536A BR PI0603536 A BRPI0603536 A BR PI0603536A BR PI0603536 A BRPI0603536 A BR PI0603536A
- Authority
- BR
- Brazil
- Prior art keywords
- flavoring
- food products
- components
- food
- source
- Prior art date
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
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/06—Mixtures of whey with milk products or milk components
-
- 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
- A23L27/25—Dairy flavours
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Dairy Products (AREA)
- Seasonings (AREA)
Abstract
"MéTODO PARA PREPARAR UM COMPONENTE FLAVORIZANTE, COMPONENTES FLAVORIZANTES CREMOSO-AMANTEIGADO E SULFúREO-CHEDDAR PARA USO EM PRODUTOS ALIMENTìCIOS, SISTEMA FLAVORIZANTE PARA PRODUTOS ALIMENTìCIOS, E, PRODUTO ALIMENTìCIO FLAVORIZADO". Componente flavorizantes termicamente estáveis, que podem ser usados em sistemas flavorizantes queijo para preparar produtos alimentícios, incluindo queijos, tendo perfis flavorizantes desejados. Os componentes flavorizantes são obtidos pela adição de uma fonte de soro de leite que gera flavorizante como partes de um processo de fermentação, no qual a fonte de soro de leite provê uma fonte de flavorizante, e é adicionada uma fonte de lipídeo, que retém e estabiliza, e deste modo conserva, compostos flavorizantes na mistura fermentada durante um tratamento térmico subseqüente usado para inativação da cultura.. Métodos de produção e uso destes componentes flavorizantes e sistemas flavorizantes em produtos alimentícios, tais que produtos de queijo, são também providos.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US11/217,830 US7776370B2 (en) | 2005-09-01 | 2005-09-01 | Heat-stable flavoring components and cheese flavoring systems incorporating them |
Publications (1)
Publication Number | Publication Date |
---|---|
BRPI0603536A true BRPI0603536A (pt) | 2007-04-27 |
Family
ID=37451668
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BRPI0603536-1A BRPI0603536A (pt) | 2005-09-01 | 2006-08-30 | método para preparar um componente flavorizante, componentes flavorizantes cremoso-amanteigado e sulfúreo-cheddar para uso em produtos alimentìcios, sistema flavorizante para produtos alimentìcios, e, produtos alimentìcio flavorizado |
Country Status (13)
Country | Link |
---|---|
US (1) | US7776370B2 (pt) |
EP (1) | EP1759588A1 (pt) |
JP (1) | JP2007061099A (pt) |
CN (1) | CN1923041A (pt) |
AR (1) | AR055149A1 (pt) |
AU (1) | AU2006203710B2 (pt) |
BR (1) | BRPI0603536A (pt) |
CA (1) | CA2556451A1 (pt) |
MX (1) | MXPA06010051A (pt) |
NO (1) | NO20063770L (pt) |
NZ (1) | NZ549493A (pt) |
RU (1) | RU2006131370A (pt) |
ZA (1) | ZA200607216B (pt) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20070172546A1 (en) * | 2006-01-23 | 2007-07-26 | Kraft Foods Holdings, Inc. | Reduced-fat flavor components |
US8703217B2 (en) * | 2006-03-31 | 2014-04-22 | Kraft Foods Group Brands Llc | Methods for rapid production and usage of biogenerated flavors |
WO2007136280A1 (en) * | 2006-05-23 | 2007-11-29 | Fonterra Co-Operative Group Limited | Dairy product and process |
CN101497892B (zh) * | 2008-02-01 | 2011-06-22 | 爱普香料集团股份有限公司 | 一种天然酸奶香精底料及其微生物发酵生产方法 |
EP2415859B1 (en) * | 2009-03-30 | 2017-08-23 | Meiji Co., Ltd. | Method for culturing lactic acid bacterium and method for producing fermented milk |
US20120064209A1 (en) * | 2010-09-15 | 2012-03-15 | Frito-Lay North America, Inc. | Protein Ingredient Selection and Manipulation for the Manufacture of Snack Foods |
CN102742816A (zh) * | 2011-04-21 | 2012-10-24 | 上海爱普植物科技有限公司 | 一种用乳清粉制备天然奶酪香精的方法 |
CN104957579A (zh) * | 2015-06-01 | 2015-10-07 | 仲恺农业工程学院 | 一种天然奶香基料的制备方法 |
CN109310129B (zh) * | 2015-07-21 | 2022-11-01 | 泰宝美客株式会社 | 新型发酵调味料组合物 |
BR112018010659B1 (pt) * | 2015-12-18 | 2022-06-14 | Société des Produits Nestlé S.A. | Composição termicamente esterilizada, seu processo para sua preparação, e usos de proteína de soro do leite. |
EP3607834A1 (en) * | 2018-08-10 | 2020-02-12 | Arla Foods amba | Liquid flavouring ingredient produced by fermentation |
Family Cites Families (24)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE442162C (de) | 1927-03-25 | Oskar Althaus | Selbsttaetig wirkende Fensterfeststellvorrichtung mit am Fensterfluegel gelenkig angeordnetem Stellarm | |
CH277288A (de) | 1948-03-25 | 1951-08-31 | Adolf Ruehrup Gustaaf | Verfahren zur Konservierung von als Zusatz zu Nahrungsmitteln bestimmten Aromastoffen. |
US3780182A (en) * | 1971-01-18 | 1973-12-18 | Kraftco Corp | Method for imparting cheese-like flavor to proteinaceous materials |
US4244971A (en) | 1978-10-19 | 1981-01-13 | Kraft, Inc. | Process and products for the manufacture of cheese flavored products |
US4500549A (en) | 1983-03-07 | 1985-02-19 | Corning Glass Works | Use of whey-derived products as cheese flavoring agents or enhancers |
DK403484A (da) | 1983-08-29 | 1985-03-01 | Stauffer Chemical Co | Stof med ostearoma |
US4595594A (en) * | 1983-09-19 | 1986-06-17 | Stauffer Chemical Company | Process for preparing intensified cheese flavor product |
FI850451L (fi) | 1985-02-14 | 1986-08-05 | Vsesojuzny Nauchno-Issledovatelsky Institut Molochnoi/Promyshlennosti | Foerfarande foer framstaellning av ett ersaettningsmedel foer oskummad mjoelk foer ungboskap. |
US4670267A (en) | 1985-04-18 | 1987-06-02 | Lever Brothers Company | Fermented-whey butter flavoring |
JPS61242542A (ja) | 1985-04-22 | 1986-10-28 | Fuji Oil Co Ltd | チ−ズ風味材の製造法 |
MY109493A (en) | 1989-07-07 | 1997-02-28 | Nestle Sa | Protein hydrolysis. |
US5462755A (en) | 1994-03-25 | 1995-10-31 | Kraft Foods, Inc. | Flavor enhancement in cultured dairy products |
RU2064270C1 (ru) | 1994-06-30 | 1996-07-27 | Товарищество с ограниченной ответственностью "Экспериментальный центр" | Способ получения кислосливочного масла |
DE4442162C1 (de) | 1994-11-26 | 1996-04-11 | Bio Industry Heidelberg Gmbh B | Fermentatives Verfahren zur Herstellung von Butteraroma und dessen Verwendung in Nahrungsmitteln |
US6022567A (en) | 1998-06-23 | 2000-02-08 | Nestec S.A. | Flavor enhancer |
GB9814056D0 (en) | 1998-06-29 | 1998-08-26 | Imp Biotechnology | Cheese ripening process |
CA2280551A1 (en) | 1998-08-27 | 2000-02-27 | Kraft Foods, Inc. | Highly flavored component for use in cheese manufacture and method for producing |
CA2327424A1 (en) | 1999-12-07 | 2001-06-07 | Kraft Foods, Inc. | Butterfat fractions for use in food products |
GB9930546D0 (en) | 1999-12-23 | 2000-02-16 | Rhodia Texel Limited | Cheese ripening process |
US6406724B1 (en) | 2000-09-12 | 2002-06-18 | Kraft Foods Holdings, Inc. | Natural biogenerated cheese flavoring system |
US6827961B1 (en) * | 2001-07-23 | 2004-12-07 | Schreiber Foods, Inc. | Cheese fractionating process |
US6562383B1 (en) | 2002-04-26 | 2003-05-13 | Kraft Foods Holdings, Inc. | Process for producing flavored cheese without curing |
JP2004283056A (ja) | 2003-03-20 | 2004-10-14 | Kaneka San Spice:Kk | ペースト状香辛料の製造方法 |
US7556833B2 (en) | 2003-11-26 | 2009-07-07 | Kraft Foods Global Brands Llc | Cheese flavoring systems prepared with bacteriocins |
-
2005
- 2005-09-01 US US11/217,830 patent/US7776370B2/en active Active
-
2006
- 2006-08-18 CA CA002556451A patent/CA2556451A1/en not_active Abandoned
- 2006-08-23 NO NO20063770A patent/NO20063770L/no not_active Application Discontinuation
- 2006-08-24 EP EP06119505A patent/EP1759588A1/en not_active Withdrawn
- 2006-08-25 AU AU2006203710A patent/AU2006203710B2/en not_active Ceased
- 2006-08-29 ZA ZA200607216A patent/ZA200607216B/xx unknown
- 2006-08-29 NZ NZ549493A patent/NZ549493A/en not_active IP Right Cessation
- 2006-08-30 BR BRPI0603536-1A patent/BRPI0603536A/pt not_active Application Discontinuation
- 2006-08-31 AR ARP060103820A patent/AR055149A1/es unknown
- 2006-08-31 RU RU2006131370/13A patent/RU2006131370A/ru not_active Application Discontinuation
- 2006-08-31 CN CNA200610126646XA patent/CN1923041A/zh active Pending
- 2006-09-01 JP JP2006238104A patent/JP2007061099A/ja active Pending
- 2006-09-04 MX MXPA06010051A patent/MXPA06010051A/es active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
US20070048404A1 (en) | 2007-03-01 |
EP1759588A1 (en) | 2007-03-07 |
NO20063770L (no) | 2007-03-02 |
AU2006203710A1 (en) | 2007-03-15 |
US7776370B2 (en) | 2010-08-17 |
CA2556451A1 (en) | 2007-03-01 |
MXPA06010051A (es) | 2007-03-01 |
CN1923041A (zh) | 2007-03-07 |
ZA200607216B (en) | 2007-05-30 |
JP2007061099A (ja) | 2007-03-15 |
RU2006131370A (ru) | 2008-03-10 |
AU2006203710B2 (en) | 2012-08-09 |
AR055149A1 (es) | 2007-08-08 |
NZ549493A (en) | 2008-11-28 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
B11A | Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing | ||
B11Y | Definitive dismissal - extension of time limit for request of examination expired [chapter 11.1.1 patent gazette] | ||
B15K | Others concerning applications: alteration of classification |
Ipc: A23C 21/02 (2006.01), A23C 21/06 (2006.01), A23L 2 |