CA2100152A1 - Process for the production of a flavouring agent - Google Patents
Process for the production of a flavouring agentInfo
- Publication number
- CA2100152A1 CA2100152A1 CA002100152A CA2100152A CA2100152A1 CA 2100152 A1 CA2100152 A1 CA 2100152A1 CA 002100152 A CA002100152 A CA 002100152A CA 2100152 A CA2100152 A CA 2100152A CA 2100152 A1 CA2100152 A1 CA 2100152A1
- Authority
- CA
- Canada
- Prior art keywords
- extract
- mixture
- dry matter
- flavouring agent
- lovage
- Prior art date
- Legal status (The legal status 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 status listed.)
- Abandoned
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
- A23L27/26—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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Fats And Perfumes (AREA)
- Medicinal Preparation (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Abstract A process for the production of a flavouring agent The invention relates to a process for the produ-ction of a flavouring agent based on an aromatic herb, namely lovage, a sugar and an onion extract which is suitable for incorporation in various food dishes.
Description
2 ~ 5 ~
This invention relates to a process for the production of a flavouring agent based on an aromatic herb, namely lovage, which is suitable for incorporation in various food dishes.
5It is known that a flavouring agent based on lovage can be prepared by heat-treating a mixture comprising lovage in the form of an extract, pulp or leaves, at least one sugar, at least one amino acid source and optionally a s,alt, concentrating and then 10dehydrating the heat-treated mixture. One particular embodiment of this process comprises preparing a mixture containing a liquid lovage extract, a mixture of glucose and sucrose as the sugar and onion purée as the amino acid source, stirring the mixture thus formed and then 15subjecting it to heat treatment for one hour at 90C
before cooling and then dehydrating it to obtain a flavouring agent in powder form. However, the product thus obtained has a sweet, even sugary, taste which is probably attributable to the presence of sugars con-20tained in the onion, the sugars in question not having been completely utilized during the heat treatment. The sweet taste thus developed interferes with the meat taste it is desired to develop for the present flavour-ing agent.
25The object of the present invention is to provide a process for the production of a flavouring agent based on lovage and onions of which the taste would be less sweet than that produced by the known process and closer to the required meat taste and which would retain its 30flavouring power over a period of time.
Accordingly, the present invention relates to a process for the production of a flavouring agent in which a mixture containing a lovage extract, a sugar and 2 2 ~ rj 2 an onion extract is prepared and then subjected first to lactic fermentation and then to a heat treatment.
One advantage of this process is that it provides for the production of a flavouring agent based on lovage extract which has a meat taste comparable with that of a flavouring agent based on lovage extract prepared from sodium glutamate as the amino acid source but which does not contain glutamate at any stage Qf the process.
Another advantage has been to find that the flavouring agent produced by the process according to the invention has an enhanced meat taste as if the effect of the fermentation step were to "boost" the flavour developed.
Other advantages and features of the invention will become apparent from the description in which parts and percentages are by weight.
To prepare a lovage extract suitable for use in the process according to the invention, freshly gathered lovage may be washed with cold water and left to drain, after which the leaves may be cut and then pressed, for example in a mechanical press or in a screw press to obtain a liquid material or extract, a solid material or pulp. The lovage extract obtained may be pasteurized, for example by heating for 1 to 3 minutes at 70 to 85C, and the extract thus pasteurized may be clarified, for example by adding 1% by ~eight of a filtration aid, such as Celite, to the extract and mixing for 1 to 15 minutes before separation is carried out, for example by centri-fugation or filtration. The clarified extract may then be concentrated, for example by evaporation under re-duced pressure at a temperature of 60 to 70C and under a pressure of 100 to 200 mbar, to obtain a lovage extract having a dry matter content of 60 to 80%.
A sugar suitable for use in the process according to the invention may be, for example, a mono- or disac-charide. Sucrose and/or fructose is/are preferably 3 ~10~
used.
So far as the onion extract is concerned, it is possible to use powder-form, ground and dehydrated onion or fresh onion reduced to purée. If fresh onion is used, it may advantageously be heat-treated before use, for example for 8 to 14 minutes at 110 to 130C using superheated steam, in order to inactivate any enzymes it might contain. In addition, if fresh onion is used, an extract having a dry matter content of the order of 15 to 30~ is preferably selected in view of the fact that, the higher this dry matter content, the more intense the meat flavour developed. If dehydrated onion in powder form is used, its initial dry matter content before dehydration is not an important ~`actor. Accordingly, a mixture containing a lovage extract, a sugar and an onion extract is prepared.
The propor~ions of each ingredient of the mixture are preferably selected within the following ranges: 0.8 to 1.3 parts sugar and 0.8 to 1.3 parts onion extract dry matter are added for 3 parts lovage dry matter.
Water is optionally added to obtain a mixture having a dry matter content of the order of 20 to 30~. The initial pH of the mixture is generally of the order of 6.0 to 6.3.
The mixture thus prepared is then subjected to lactic fermentation. To this end, a bacterial culture, for example of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus pento-sos, Leuconostoc mesenteroides, Pediococcus dextranicus, or a culture of the yogurt type: L. bulgaricus + S.
thermophilus, or a yeast, such as Saccharomyces cere-visiae, may be added to the mixture. The culture is preferably added in a quantity of 1 to 3~ where the mixture has a dry matter content of 20 to 30~.
The mixture is then left to ferment at a tempera-ture of 30 to 40C until a pH of the order of 3.5 to 4.5 is obtained. The fermentation process generally lasts 12 to 20 hours.
The mixture thus fermented is then heat-treated, for example by heating for 2 to 3 hours at 85 to 95C.
In addition to inactivating the microorganisms used during the fermentation step, the heat treatment enables a Maillard reaction to develop between the proteins and the sugars present in the fermented mixture.
On the other hand, the function of the heat treatment may also be to dehydrate the fermented mixture o~tained. In this case, the heat treatment may be prolonged until the required dry matter content is obtained.
It should be noted that the development of a meat-type flavour is observed during the dehydration of 65% to 70% dry matter and intensif~es during the rest of the heat treatment over 15 to 22 hours at 65 to 75C.
It is also necessary to ensure that the heat treatment of the fermented mixture is not excessive because other-wise the flavour developed would be destroyed.
The process according to the invention gives a flavouring agent having a meat flavour with a vegetable note using only natural starting materials, namely:
lovage extract, which completely replaces the sodium glutamate used in the prior art, and onion extract which enhances the flavour developed, the process comprising lactic fermentation of the starting materials, which allows development of the flavour, and heat treatment of the fermented mixture which, on the one hand, enables the product to be dehydrated by pasteurization and, on the other hand, the flavour developed to be enhanced.
It is thus possible to develop a flavouring agent having a meat taste by utilizing the acidity developed in the course of a lactic fermentation process. In 21 ~ 2 addition, the intensity of the flavour developed may be modified by controlling the dehydration step according-ly.
The invention is illustrated by the following Examples.
Ex~mple 1 A mixture containing 3 parts lovage extract dry matter, 1 part dry matter of a fresh onion purée having a dry matter content of 20%, 1 part sucrose and option-ally water to obtain a dry matter content of approxi-mately Z2%. 1% of a culture of L. plantarum is added to the mixture which is then left to ferment at 37C. The pH of the mixture decreases from 5.6 to 4.1 and the acidity (% lactic acid) increases from 0.5 to 1.5 during the first 10 hours of fermentation.
The mixture thus fermented is then heat-treated by heating to 65C under a pressure of 130 mbar for approximately 22 hours and is then rapidly cooled to 15C, at which temperature it is stored.
A pasteurized and dehydrated flavouring agent having a dry matter content of approximately 70% is thus obtained and may be stored for prolonged periods.
If the intensity of the meat flavour developed during the heat treatment is evaluated by tasting and scoring on a scale of 1 to 10 (1 = barely developed, 10 = highly developed) as a function of the dry matter content obtained, the following results are obtained:
Dry matter content Intensity of flavour 4 4.5 7.0 7.9 3.9 ':
-::
'~ ~
, .
2 ~ 2 Accordingly, development of the flavour is maximal at a dry matter content of approximately 70%.
Example 2 A mixture having a dry matter content of 20%
containing 3 parts lovage dry matter, 1 part sugar and 1 part dry matter of various fresh onion extracts is prepared and then subjected to lactic fermentation in the same way as in Example 1.
lo The acidity and intensity of the meat-type aroma developed is then evaluated by awarding scores of 1 to 10 to the various fermented mixtures obtained. A score of 1 means "barely perceptible" while a score of 10 means "highly perceptible".
The following results are obtained:
Onion extracts A B C D E
Initial dry matter content of the onion extract (%) 6 9 14 17 22 Acidity (%) <1.0 <1.0 1.0 1.5 1.5 Meat-type flavour 3 3 4 5 7 Thus, when fresh onion is used for the onion extract, the meat-type flavour developed is more in-tense, the higher the initial dry matter content of the onion extract.
~xample 3 A mixture containing 28% salt, 11% sucrose, 13.5%
maltodextrin, 22% flavouring agent as prepared in Example 2 (dry matter content 70%), 12% meat extract, 6.5% vegetable fats, 6% yeast and 1% of a mixture of ground white pimento, ground laurel, onion powder, cloves and turmeric is prepared.
.
7 2 ~
The mixture thus prepared may be used in a quantity of 13.5 grams dissolved in 500 ml water and provides the product to which it is added with an intensified meat flavour.
This invention relates to a process for the production of a flavouring agent based on an aromatic herb, namely lovage, which is suitable for incorporation in various food dishes.
5It is known that a flavouring agent based on lovage can be prepared by heat-treating a mixture comprising lovage in the form of an extract, pulp or leaves, at least one sugar, at least one amino acid source and optionally a s,alt, concentrating and then 10dehydrating the heat-treated mixture. One particular embodiment of this process comprises preparing a mixture containing a liquid lovage extract, a mixture of glucose and sucrose as the sugar and onion purée as the amino acid source, stirring the mixture thus formed and then 15subjecting it to heat treatment for one hour at 90C
before cooling and then dehydrating it to obtain a flavouring agent in powder form. However, the product thus obtained has a sweet, even sugary, taste which is probably attributable to the presence of sugars con-20tained in the onion, the sugars in question not having been completely utilized during the heat treatment. The sweet taste thus developed interferes with the meat taste it is desired to develop for the present flavour-ing agent.
25The object of the present invention is to provide a process for the production of a flavouring agent based on lovage and onions of which the taste would be less sweet than that produced by the known process and closer to the required meat taste and which would retain its 30flavouring power over a period of time.
Accordingly, the present invention relates to a process for the production of a flavouring agent in which a mixture containing a lovage extract, a sugar and 2 2 ~ rj 2 an onion extract is prepared and then subjected first to lactic fermentation and then to a heat treatment.
One advantage of this process is that it provides for the production of a flavouring agent based on lovage extract which has a meat taste comparable with that of a flavouring agent based on lovage extract prepared from sodium glutamate as the amino acid source but which does not contain glutamate at any stage Qf the process.
Another advantage has been to find that the flavouring agent produced by the process according to the invention has an enhanced meat taste as if the effect of the fermentation step were to "boost" the flavour developed.
Other advantages and features of the invention will become apparent from the description in which parts and percentages are by weight.
To prepare a lovage extract suitable for use in the process according to the invention, freshly gathered lovage may be washed with cold water and left to drain, after which the leaves may be cut and then pressed, for example in a mechanical press or in a screw press to obtain a liquid material or extract, a solid material or pulp. The lovage extract obtained may be pasteurized, for example by heating for 1 to 3 minutes at 70 to 85C, and the extract thus pasteurized may be clarified, for example by adding 1% by ~eight of a filtration aid, such as Celite, to the extract and mixing for 1 to 15 minutes before separation is carried out, for example by centri-fugation or filtration. The clarified extract may then be concentrated, for example by evaporation under re-duced pressure at a temperature of 60 to 70C and under a pressure of 100 to 200 mbar, to obtain a lovage extract having a dry matter content of 60 to 80%.
A sugar suitable for use in the process according to the invention may be, for example, a mono- or disac-charide. Sucrose and/or fructose is/are preferably 3 ~10~
used.
So far as the onion extract is concerned, it is possible to use powder-form, ground and dehydrated onion or fresh onion reduced to purée. If fresh onion is used, it may advantageously be heat-treated before use, for example for 8 to 14 minutes at 110 to 130C using superheated steam, in order to inactivate any enzymes it might contain. In addition, if fresh onion is used, an extract having a dry matter content of the order of 15 to 30~ is preferably selected in view of the fact that, the higher this dry matter content, the more intense the meat flavour developed. If dehydrated onion in powder form is used, its initial dry matter content before dehydration is not an important ~`actor. Accordingly, a mixture containing a lovage extract, a sugar and an onion extract is prepared.
The propor~ions of each ingredient of the mixture are preferably selected within the following ranges: 0.8 to 1.3 parts sugar and 0.8 to 1.3 parts onion extract dry matter are added for 3 parts lovage dry matter.
Water is optionally added to obtain a mixture having a dry matter content of the order of 20 to 30~. The initial pH of the mixture is generally of the order of 6.0 to 6.3.
The mixture thus prepared is then subjected to lactic fermentation. To this end, a bacterial culture, for example of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus pento-sos, Leuconostoc mesenteroides, Pediococcus dextranicus, or a culture of the yogurt type: L. bulgaricus + S.
thermophilus, or a yeast, such as Saccharomyces cere-visiae, may be added to the mixture. The culture is preferably added in a quantity of 1 to 3~ where the mixture has a dry matter content of 20 to 30~.
The mixture is then left to ferment at a tempera-ture of 30 to 40C until a pH of the order of 3.5 to 4.5 is obtained. The fermentation process generally lasts 12 to 20 hours.
The mixture thus fermented is then heat-treated, for example by heating for 2 to 3 hours at 85 to 95C.
In addition to inactivating the microorganisms used during the fermentation step, the heat treatment enables a Maillard reaction to develop between the proteins and the sugars present in the fermented mixture.
On the other hand, the function of the heat treatment may also be to dehydrate the fermented mixture o~tained. In this case, the heat treatment may be prolonged until the required dry matter content is obtained.
It should be noted that the development of a meat-type flavour is observed during the dehydration of 65% to 70% dry matter and intensif~es during the rest of the heat treatment over 15 to 22 hours at 65 to 75C.
It is also necessary to ensure that the heat treatment of the fermented mixture is not excessive because other-wise the flavour developed would be destroyed.
The process according to the invention gives a flavouring agent having a meat flavour with a vegetable note using only natural starting materials, namely:
lovage extract, which completely replaces the sodium glutamate used in the prior art, and onion extract which enhances the flavour developed, the process comprising lactic fermentation of the starting materials, which allows development of the flavour, and heat treatment of the fermented mixture which, on the one hand, enables the product to be dehydrated by pasteurization and, on the other hand, the flavour developed to be enhanced.
It is thus possible to develop a flavouring agent having a meat taste by utilizing the acidity developed in the course of a lactic fermentation process. In 21 ~ 2 addition, the intensity of the flavour developed may be modified by controlling the dehydration step according-ly.
The invention is illustrated by the following Examples.
Ex~mple 1 A mixture containing 3 parts lovage extract dry matter, 1 part dry matter of a fresh onion purée having a dry matter content of 20%, 1 part sucrose and option-ally water to obtain a dry matter content of approxi-mately Z2%. 1% of a culture of L. plantarum is added to the mixture which is then left to ferment at 37C. The pH of the mixture decreases from 5.6 to 4.1 and the acidity (% lactic acid) increases from 0.5 to 1.5 during the first 10 hours of fermentation.
The mixture thus fermented is then heat-treated by heating to 65C under a pressure of 130 mbar for approximately 22 hours and is then rapidly cooled to 15C, at which temperature it is stored.
A pasteurized and dehydrated flavouring agent having a dry matter content of approximately 70% is thus obtained and may be stored for prolonged periods.
If the intensity of the meat flavour developed during the heat treatment is evaluated by tasting and scoring on a scale of 1 to 10 (1 = barely developed, 10 = highly developed) as a function of the dry matter content obtained, the following results are obtained:
Dry matter content Intensity of flavour 4 4.5 7.0 7.9 3.9 ':
-::
'~ ~
, .
2 ~ 2 Accordingly, development of the flavour is maximal at a dry matter content of approximately 70%.
Example 2 A mixture having a dry matter content of 20%
containing 3 parts lovage dry matter, 1 part sugar and 1 part dry matter of various fresh onion extracts is prepared and then subjected to lactic fermentation in the same way as in Example 1.
lo The acidity and intensity of the meat-type aroma developed is then evaluated by awarding scores of 1 to 10 to the various fermented mixtures obtained. A score of 1 means "barely perceptible" while a score of 10 means "highly perceptible".
The following results are obtained:
Onion extracts A B C D E
Initial dry matter content of the onion extract (%) 6 9 14 17 22 Acidity (%) <1.0 <1.0 1.0 1.5 1.5 Meat-type flavour 3 3 4 5 7 Thus, when fresh onion is used for the onion extract, the meat-type flavour developed is more in-tense, the higher the initial dry matter content of the onion extract.
~xample 3 A mixture containing 28% salt, 11% sucrose, 13.5%
maltodextrin, 22% flavouring agent as prepared in Example 2 (dry matter content 70%), 12% meat extract, 6.5% vegetable fats, 6% yeast and 1% of a mixture of ground white pimento, ground laurel, onion powder, cloves and turmeric is prepared.
.
7 2 ~
The mixture thus prepared may be used in a quantity of 13.5 grams dissolved in 500 ml water and provides the product to which it is added with an intensified meat flavour.
Claims
1. A process for the production of a flavouring agent in which a mixture containing a lovage extract, a sugar and an onion extract is prepared and then sub-jected first to lactic fermentation and then to a heat treatment.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH2471/92A CH684379A5 (en) | 1992-08-06 | 1992-08-06 | A method for preparing a flavoring agent. |
| CH2471/92-4 | 1992-08-06 | ||
| OA60410A OA09839A (en) | 1992-08-06 | 1993-09-07 | Process for preparing a flavoring agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2100152A1 true CA2100152A1 (en) | 1994-02-07 |
Family
ID=33160298
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002100152A Abandoned CA2100152A1 (en) | 1992-08-06 | 1993-07-08 | Process for the production of a flavouring agent |
Country Status (18)
| Country | Link |
|---|---|
| EP (1) | EP0582050B1 (en) |
| JP (1) | JPH06153853A (en) |
| CN (1) | CN1082346A (en) |
| AT (1) | ATE161149T1 (en) |
| AU (1) | AU660098B2 (en) |
| BR (1) | BR9303042A (en) |
| CA (1) | CA2100152A1 (en) |
| CH (1) | CH684379A5 (en) |
| CZ (1) | CZ283157B6 (en) |
| DE (1) | DE69315763T2 (en) |
| EG (1) | EG19985A (en) |
| ES (1) | ES2111663T3 (en) |
| GR (1) | GR3025779T3 (en) |
| MX (1) | MX9304750A (en) |
| NO (1) | NO932664L (en) |
| OA (1) | OA09839A (en) |
| PL (1) | PL299653A1 (en) |
| TR (1) | TR26975A (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2173150T3 (en) * | 1995-11-28 | 2002-10-16 | Nestle Sa | PROCESS OF TRANSFORMATION OF ELEMENTAL SULFUR SULFUR. |
| EP0818153B1 (en) * | 1996-07-09 | 2002-11-13 | Societe Des Produits Nestle S.A. | Production of meat flavour |
| EP1053232B1 (en) * | 1998-02-03 | 2002-11-06 | Unilever N.V. | Process for the preparation of sotolon |
| DK2291088T3 (en) | 2008-06-30 | 2013-02-11 | Rivulet Ab | Process for producing a storage stable onion fiber |
| EP2291087B1 (en) * | 2008-06-30 | 2013-03-13 | Lyckeby Culinar AB | Flavour and texture additive material |
| KR101648233B1 (en) | 2008-12-09 | 2016-08-12 | 네스텍 소시에테아노님 | Capsule for preparing a beverage by centrifugation in a beverage preparation device and device adapted therefore |
| UA106069C2 (en) * | 2009-02-18 | 2014-07-25 | Нестек С.А. | Basis, products, its containing, methods of its preparation and application of basis |
| CN112089024B (en) * | 2020-11-12 | 2021-03-02 | 中国肉类食品综合研究中心 | Saccharomyces cerevisiae CMRC 1Y for preparing low-salt and low-acid sour meat and application thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5248186B2 (en) * | 1973-08-20 | 1977-12-08 | ||
| DE3263442D1 (en) * | 1982-03-01 | 1985-06-05 | Nestle Sa | Flavouring compostions |
| US4572836A (en) * | 1984-11-28 | 1986-02-25 | Gourmeta, Inc. | Stabilized edible herb composition and method |
| JP2639563B2 (en) * | 1988-06-07 | 1997-08-13 | 曽田香料株式会社 | Method for producing food flavor enhancer |
| CH679541A5 (en) * | 1989-10-06 | 1992-03-13 | Nestle Sa |
-
1992
- 1992-08-06 CH CH2471/92A patent/CH684379A5/en not_active IP Right Cessation
-
1993
- 1993-05-19 AT AT93108158T patent/ATE161149T1/en not_active IP Right Cessation
- 1993-05-19 EP EP93108158A patent/EP0582050B1/en not_active Expired - Lifetime
- 1993-05-19 DE DE69315763T patent/DE69315763T2/en not_active Expired - Fee Related
- 1993-05-19 ES ES93108158T patent/ES2111663T3/en not_active Expired - Lifetime
- 1993-07-08 AU AU41844/93A patent/AU660098B2/en not_active Ceased
- 1993-07-08 CA CA002100152A patent/CA2100152A1/en not_active Abandoned
- 1993-07-13 PL PL29965393A patent/PL299653A1/en unknown
- 1993-07-23 NO NO932664A patent/NO932664L/en unknown
- 1993-07-29 BR BR9303042A patent/BR9303042A/en not_active Application Discontinuation
- 1993-08-02 TR TR00675/93A patent/TR26975A/en unknown
- 1993-08-04 EG EG50593A patent/EG19985A/en active
- 1993-08-05 MX MX9304750A patent/MX9304750A/en not_active IP Right Cessation
- 1993-08-05 JP JP5194935A patent/JPH06153853A/en not_active Withdrawn
- 1993-08-06 CN CN93109258A patent/CN1082346A/en active Pending
- 1993-08-06 CZ CZ931617A patent/CZ283157B6/en unknown
- 1993-09-07 OA OA60410A patent/OA09839A/en unknown
-
1997
- 1997-12-24 GR GR970403430T patent/GR3025779T3/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| MX9304750A (en) | 1994-02-28 |
| DE69315763D1 (en) | 1998-01-29 |
| ES2111663T3 (en) | 1998-03-16 |
| NO932664L (en) | 1994-02-07 |
| OA09839A (en) | 1994-08-15 |
| CZ161793A3 (en) | 1994-03-16 |
| CZ283157B6 (en) | 1998-01-14 |
| DE69315763T2 (en) | 1998-04-09 |
| PL299653A1 (en) | 1994-02-21 |
| NO932664D0 (en) | 1993-07-23 |
| EP0582050A1 (en) | 1994-02-09 |
| AU660098B2 (en) | 1995-06-08 |
| ATE161149T1 (en) | 1998-01-15 |
| EG19985A (en) | 1996-10-31 |
| AU4184493A (en) | 1994-02-10 |
| JPH06153853A (en) | 1994-06-03 |
| TR26975A (en) | 1994-09-12 |
| CN1082346A (en) | 1994-02-23 |
| GR3025779T3 (en) | 1998-03-31 |
| EP0582050B1 (en) | 1997-12-17 |
| BR9303042A (en) | 1994-03-01 |
| CH684379A5 (en) | 1994-09-15 |
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