BRPI0606632A2 - método de produzir flavor umami in situ em uma composição alimentìcia ou bebida - Google Patents

método de produzir flavor umami in situ em uma composição alimentìcia ou bebida

Info

Publication number
BRPI0606632A2
BRPI0606632A2 BRPI0606632-1A BRPI0606632A BRPI0606632A2 BR PI0606632 A2 BRPI0606632 A2 BR PI0606632A2 BR PI0606632 A BRPI0606632 A BR PI0606632A BR PI0606632 A2 BRPI0606632 A2 BR PI0606632A2
Authority
BR
Brazil
Prior art keywords
food
situ
flavor
umami
beverage compositions
Prior art date
Application number
BRPI0606632-1A
Other languages
English (en)
Inventor
Isaac Ashie
Original Assignee
Novozymes North America Inc
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 Novozymes North America Inc filed Critical Novozymes North America Inc
Publication of BRPI0606632A2 publication Critical patent/BRPI0606632A2/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
    • 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
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • 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
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • 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
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also 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
    • A23L27/26—Meat 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
    • A23L27/88—Taste or flavour enhancing agents

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

MéTODO DE PRODUZIR FLAVOR UMAMI IN SITU EM UMA COMPOSIçãO ALIMENTìCIA OU BEBIDA. A presente invenção é dirigida a métodos para gerar flavor umami in situ em composições alimentícias e bebidas por tratamento das composições alimentícias e bebidas com urna composição de enzima tendo uma atividade de liberação de glutamato. Os resíduos de glutamato, peptídeos curtos C ou N tenninais, de forma livre produzem realce de flavor umami nas composições alimentícias e bebidas tratadas. A presente invenção é dirigida também a métodos para gerar flavor urnami in situ em composições alimentícias e bebidas por tratamento das composições alimentícias ou bebidas com uma composição de enzima tendo uma atividade de liberação de aspartato. Os resíduos de aspartato, ou peptíc..eos curtos C ou N terminais, de forma livre produzem realce no flavor umami nos alimentos e bebidastratadas.
BRPI0606632-1A 2005-01-17 2006-01-17 método de produzir flavor umami in situ em uma composição alimentìcia ou bebida BRPI0606632A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US64485105P 2005-01-17 2005-01-17
PCT/US2006/001525 WO2006078615A2 (en) 2005-01-17 2006-01-17 Methods for flavor enhancement

Publications (1)

Publication Number Publication Date
BRPI0606632A2 true BRPI0606632A2 (pt) 2009-12-01

Family

ID=36692775

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0606632-1A BRPI0606632A2 (pt) 2005-01-17 2006-01-17 método de produzir flavor umami in situ em uma composição alimentìcia ou bebida

Country Status (9)

Country Link
US (2) US20060172051A1 (pt)
EP (1) EP1855547A4 (pt)
JP (1) JP2008526261A (pt)
KR (1) KR20070109983A (pt)
CN (1) CN101155515A (pt)
AU (1) AU2006206692B2 (pt)
BR (1) BRPI0606632A2 (pt)
CA (1) CA2594953A1 (pt)
WO (1) WO2006078615A2 (pt)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100080867A1 (en) 2007-04-05 2010-04-01 Givaudan Sa Fermented Ingredient
WO2010008786A2 (en) * 2008-06-23 2010-01-21 Amano Enzyme Usa, Ltd. Enzymatic methods of flavor modification
EP2948002B1 (en) * 2013-01-22 2018-10-17 Mars, Incorporated Flavor composition and edible compositions containing same
CN110403056A (zh) * 2019-08-27 2019-11-05 江苏全盈生物科技有限公司 一种鲜味肽的制备方法及其应用
CN111961115B (zh) * 2020-07-27 2022-03-11 宁波大学 一种鲜味肽及其制备方法和应用
WO2022191303A1 (ja) 2021-03-11 2022-09-15 アマノ エンザイム ユーエスエイ カンパニー リミテッド タンパク質分解物の製造方法、及び酵素剤

Family Cites Families (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4738856A (en) * 1985-05-13 1988-04-19 Nutrition Technologies, Inc. Beverage and method for making a beverage for the nutritional supplementation of calcium in humans
US4738656A (en) * 1986-04-09 1988-04-19 Beckman Instruments, Inc. Composite material rotor
JPS62257360A (ja) * 1986-04-29 1987-11-09 Kazuharu Osajima 低分子量ペプチドを主成分とする呈味物質の製法
US4808419A (en) * 1987-02-02 1989-02-28 Hsu Edward J Automated method for a semi-solid fermentation used in the production of ancient quality rice vinegar and/or rice wine
US5863573A (en) * 1990-03-09 1999-01-26 Novo Nordisk A/S Process for producing cheese
US5077062A (en) * 1990-05-03 1991-12-31 Excelpro Inc. Hydrolyzed soy protein and process for preparing soy protein
US6187578B1 (en) * 1996-05-20 2001-02-13 Novo Nordisk Biotech, Inc. Carboxypeptidases and nucleic acids encoding the same
JP3590225B2 (ja) * 1996-12-09 2004-11-17 キッコーマン株式会社 調味料の製造法
US6007851A (en) * 1996-12-23 1999-12-28 Gist-Brocades, B.V. Process for producing a flavor enhancer
EP0984703B1 (en) * 1997-05-16 2003-04-09 Novozymes Biotech, Inc. Methods of producing protein hydrolysates
DK0981631T3 (da) * 1997-05-16 2007-08-06 Novozymes Inc Polypeptider, som har aminopeptidase-aktivitet, og nukleinsyrer, som koder for samme
JP3656094B2 (ja) * 1997-08-19 2005-06-02 味の素株式会社 食肉加工用ピックル
WO1999016860A1 (fr) * 1997-09-29 1999-04-08 Nihon Tobacco Inc. Composition a l'extrait de levure, levure utilisee pour l'obtention de ladite composition et procede de production de ladite composition
JP4022021B2 (ja) * 1998-06-01 2007-12-12 日清製粉株式会社 淡色調味液の製造法
ATE445335T1 (de) * 1998-12-23 2009-10-15 Sinai School Medicine Hemmstoffe zur unterdrückung des bitteren geschmacks
US6420527B1 (en) * 1999-05-06 2002-07-16 International Flavors & Fragrances Inc. Flavor active modified thaumatin and monellin and methods for their production and use
US6608176B2 (en) * 2000-03-31 2003-08-19 University Of Miami Taste receptor for umami (monosodium glutamate) taste
WO2002001963A2 (en) * 2000-06-23 2002-01-10 Societe Des Produits Nestle S.A. Production of biohydrolysates
US6455081B1 (en) * 2000-10-02 2002-09-24 Kraft Foods Holdings, Inc. Incorporation of soy proteins in cheese
AU1142001A (en) * 2000-10-19 2002-04-29 Dsm N.V. Protein hydrolysates
WO2003023046A1 (en) * 2001-09-13 2003-03-20 Novozymes Biotech, Inc. Methods for producing coagulated whey protein
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DE602004014902D1 (de) * 2004-05-04 2008-08-21 Kraft Foods Holdings Inc Peptid-Antioxidantien aus Sojaproteinen

Also Published As

Publication number Publication date
WO2006078615A2 (en) 2006-07-27
CN101155515A (zh) 2008-04-02
AU2006206692A1 (en) 2006-07-27
AU2006206692B2 (en) 2010-12-16
EP1855547A4 (en) 2015-08-19
CA2594953A1 (en) 2006-07-27
US20060172051A1 (en) 2006-08-03
WO2006078615A3 (en) 2007-11-15
KR20070109983A (ko) 2007-11-15
EP1855547A2 (en) 2007-11-21
US20090297661A1 (en) 2009-12-03
JP2008526261A (ja) 2008-07-24

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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]
B09B Patent application refused [chapter 9.2 patent gazette]

Free format text: INDEFIRO O PEDIDO DE ACORDO COM O(S) ARTIGO(S) 8, 11, 13 E 25 DA LPI

B09B Patent application refused [chapter 9.2 patent gazette]

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B15K Others concerning applications: alteration of classification

Ipc: A23J 3/34 (2006.01), A23J 3/16 (2006.01), A23L 27/