BRPI0914871B1 - ingrediente de aumento de sal, seu processo de formação a partir do hidrolisado de material de planta de espinafre, produto alimentício, composição flavorizante para produtos alimentícios e método de provisão de um produto alimentício com salinidade aumentada - Google Patents

ingrediente de aumento de sal, seu processo de formação a partir do hidrolisado de material de planta de espinafre, produto alimentício, composição flavorizante para produtos alimentícios e método de provisão de um produto alimentício com salinidade aumentada Download PDF

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Publication number
BRPI0914871B1
BRPI0914871B1 BRPI0914871A BRPI0914871A BRPI0914871B1 BR PI0914871 B1 BRPI0914871 B1 BR PI0914871B1 BR PI0914871 A BRPI0914871 A BR PI0914871A BR PI0914871 A BRPI0914871 A BR PI0914871A BR PI0914871 B1 BRPI0914871 B1 BR PI0914871B1
Authority
BR
Brazil
Prior art keywords
salt
ingredient
food product
food
raising
Prior art date
Application number
BRPI0914871A
Other languages
English (en)
Portuguese (pt)
Inventor
Peter Van Leersum Johan
Wade Smith Roy
Ivanova Myaka Stefka
Bhowmik Tarun
Original Assignee
Givaudan Sa
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 Givaudan Sa filed Critical Givaudan Sa
Publication of BRPI0914871A2 publication Critical patent/BRPI0914871A2/pt
Publication of BRPI0914871B1 publication Critical patent/BRPI0914871B1/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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A23L27/45—Salt substitutes completely devoid of sodium chloride
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01058—Glucan 1,3-beta-glucosidase (3.2.1.58)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/13—Dipeptidases (3.4.13)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/14—Dipeptidyl-peptidases and tripeptidyl-peptidases (3.4.14)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/15—Peptidyl-dipeptidases (3.4.15)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/16—Serine-type carboxypeptidases (3.4.16)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/17—Metallocarboxypeptidases (3.4.17)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/18—Cysteine-type carboxypeptidases (3.4.18)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/19—Omega peptidases (3.4.19)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • C12Y304/21062—Subtilisin (3.4.21.62)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/22—Cysteine endopeptidases (3.4.22)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/23—Aspartic endopeptidases (3.4.23)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/24—Metalloendopeptidases (3.4.24)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/25—Threonine endopeptidases (3.4.25)
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/11—Aminopeptidases (3.4.11)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
    • C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
    • C12Y305/01002—Glutaminase (3.5.1.2)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
BRPI0914871A 2008-06-20 2009-06-15 ingrediente de aumento de sal, seu processo de formação a partir do hidrolisado de material de planta de espinafre, produto alimentício, composição flavorizante para produtos alimentícios e método de provisão de um produto alimentício com salinidade aumentada BRPI0914871B1 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US7416708P 2008-06-20 2008-06-20
PCT/CH2009/000201 WO2009152627A2 (en) 2008-06-20 2009-06-15 Enzymatic process

Publications (2)

Publication Number Publication Date
BRPI0914871A2 BRPI0914871A2 (pt) 2015-08-11
BRPI0914871B1 true BRPI0914871B1 (pt) 2018-12-11

Family

ID=41376430

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0914871A BRPI0914871B1 (pt) 2008-06-20 2009-06-15 ingrediente de aumento de sal, seu processo de formação a partir do hidrolisado de material de planta de espinafre, produto alimentício, composição flavorizante para produtos alimentícios e método de provisão de um produto alimentício com salinidade aumentada

Country Status (6)

Country Link
US (2) US20110086134A1 (enExample)
EP (1) EP2306845B1 (enExample)
JP (1) JP5726072B2 (enExample)
CN (1) CN102065704B (enExample)
BR (1) BRPI0914871B1 (enExample)
WO (1) WO2009152627A2 (enExample)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102256501B (zh) * 2008-03-17 2017-03-22 奇华顿股份有限公司 酶方法
US20100227023A1 (en) * 2009-03-06 2010-09-09 Danisco A/S Seasoning blend
FR2964835B1 (fr) * 2010-09-20 2012-10-26 Diana Naturals Extrait vegetal utilise comme substitut de sel et exhausteur de gout
JP6039891B2 (ja) * 2011-07-14 2016-12-07 花王株式会社 上皮型ナトリウムチャネル活性化剤
CN102948726A (zh) * 2011-08-30 2013-03-06 安徽夏星食品有限公司 一种低盐鸡精及其制备方法
PT3732994T (pt) 2013-02-08 2022-12-02 Gen Mills Inc Produtos alimentares com reduzido teor de sódio
CN105533632B (zh) * 2016-03-09 2018-04-03 天津市中英保健食品有限公司 一种利用液态发酵技术制备低钠营养替代盐的方法
EP3995585A4 (en) * 2019-07-02 2023-09-13 Amano Enzyme Inc. METHOD FOR PRODUCING CYSTEIN FROM GLUTATHIONE

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US3615721A (en) * 1967-12-26 1971-10-26 Philip Morris Inc Method for the manufacture of food from plant material
DE1805808C3 (de) 1968-10-29 1979-06-21 Roehm Gmbh, 6100 Darmstadt Mazerieren von Frucht- oder Gemüsemark
US3852479A (en) * 1970-12-30 1974-12-03 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
DE3620150C2 (de) * 1986-06-14 1995-06-08 Stoess & Co Gelatine Nahrungsmittel mit einem Gehalt an Kochsalz, Verfahren zur Reduzierung der Kochsalzmenge in einem Nahrungsmittel sowie Verwendung von Kollagenhydrolysat als Kochsalzersatz
JP2639563B2 (ja) 1988-06-07 1997-08-13 曽田香料株式会社 食品香味増強剤の製造方法
JPH03187362A (ja) * 1989-12-15 1991-08-15 Kagome Kk 調味塩の製造方法
DE4116744A1 (de) * 1991-05-23 1992-11-26 Zamek Bernhard Verfahren zur enzymatischen wuerze- oder wuerzmittelherstelluung aus pflanzlichen rohstoffen
DE4226744A1 (de) 1992-08-13 1994-02-17 Vulkan Harex Stahlfasertech Faser zur Bewehrung von Beton oder dergleichen aus Draht oder Flachband und Einrichtung zum Herstellen solcher Fasern
US5958755A (en) * 1993-12-01 1999-09-28 Cpc International Inc. Process of making flavored yeast extracts
DK0677249T3 (da) * 1994-04-15 2001-07-16 Nestle Sa Saltforstærkede fødevarer
AU732747B2 (en) * 1996-10-30 2001-04-26 Novozymes A/S Method of producing food flavoring agent
WO1998018342A1 (en) * 1996-10-30 1998-05-07 Novo Nordisk A/S Method of producing food flavoring agent
KR100744986B1 (ko) * 1999-11-29 2007-08-02 교와 핫코 푸드 가부시키가이샤 식염미 증강방법, 식염미 증강제, 식염미 조미료 및식염미 증강식품
US6514941B1 (en) * 1999-12-10 2003-02-04 Campina Melkunie B.V. Method of preparing a casein hydrolysate enriched in anti-hypertensive peptides
PT1274318E (pt) * 2000-04-07 2011-09-07 Nestec Sa Hidrolisado de proteínas de cultura
DE10056067C2 (de) * 2000-11-11 2003-10-30 Sen Peter Schachtl Verfahren zur Herstellung von Brüh- und Kochpökelwaren sowie damit hergestellte Brühwurst und Kochpökelwaren
WO2005070220A1 (en) 2004-01-23 2005-08-04 Novozymes A/S Methods for producing a vegetable product
JP2007529206A (ja) * 2004-03-19 2007-10-25 カンピーナ ネーダーランド ホールディング ビー．ブイ． アンジオテンシン−ｉ−変換酵素阻害特性を有する食品成分及び食品の調製方法、並びにその方法により得られる製品
GB0520845D0 (en) * 2005-10-14 2005-11-23 Hofmann Thomas F Salt enhancing compounds and use
JP3986541B1 (ja) 2006-07-10 2007-10-03 赤澤 基 植物性素材の単細胞化装置および単細胞化植物の製造方法
BRPI0810111B1 (pt) * 2007-04-05 2018-11-27 Givaudan Sa processo para a formação de um ingrediente de intensificação de sal e de sabor umami, ingrediente de intensificação de sal e de sabor umami, composição flavorizante, produto alimentício, e método de fornecer um produto alimentício reforçado na salinidade
CN102256501B (zh) * 2008-03-17 2017-03-22 奇华顿股份有限公司 酶方法

Also Published As

Publication number Publication date
US9833012B2 (en) 2017-12-05
JP5726072B2 (ja) 2015-05-27
US20110086134A1 (en) 2011-04-14
CN102065704B (zh) 2016-03-02
EP2306845A2 (en) 2011-04-13
CN102065704A (zh) 2011-05-18
EP2306845B1 (en) 2015-02-18
BRPI0914871A2 (pt) 2015-08-11
WO2009152627A2 (en) 2009-12-23
JP2011524176A (ja) 2011-09-01
US20150342236A1 (en) 2015-12-03
WO2009152627A3 (en) 2010-03-18

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according art. 34 industrial property law
B15K Others concerning applications: alteration of classification

Ipc: A23L 27/40 (2016.01), A23J 3/34 (2006.01), A23L 27

B06A Notification to applicant to reply to the report for non-patentability or inadequacy of the application according art. 36 industrial patent law
B09A Decision: intention to grant
B16A Patent or certificate of addition of invention granted

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 15/06/2009, OBSERVADAS AS CONDICOES LEGAIS.