CL2007003047A1 - Proceso para promover un sabor no sabroso en un producto alimenticio que comprende agregar al menos un aminoacido y un microorganismo a una fuente de leche, fermentar, agregar lipasa, y agregarla al producto; proceso para saborizar leche en polvo; po - Google Patents

Proceso para promover un sabor no sabroso en un producto alimenticio que comprende agregar al menos un aminoacido y un microorganismo a una fuente de leche, fermentar, agregar lipasa, y agregarla al producto; proceso para saborizar leche en polvo; po

Info

Publication number
CL2007003047A1
CL2007003047A1 CL200703047A CL2007003047A CL2007003047A1 CL 2007003047 A1 CL2007003047 A1 CL 2007003047A1 CL 200703047 A CL200703047 A CL 200703047A CL 2007003047 A CL2007003047 A CL 2007003047A CL 2007003047 A1 CL2007003047 A1 CL 2007003047A1
Authority
CL
Chile
Prior art keywords
add
flavor
product
ferment
microorganism
Prior art date
Application number
CL200703047A
Other languages
English (en)
Inventor
Marcel Braun
Original Assignee
Nestec 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 Nestec Sa filed Critical Nestec Sa
Publication of CL2007003047A1 publication Critical patent/CL2007003047A1/es

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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1216—Other 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)
CL200703047A 2006-10-23 2007-10-23 Proceso para promover un sabor no sabroso en un producto alimenticio que comprende agregar al menos un aminoacido y un microorganismo a una fuente de leche, fermentar, agregar lipasa, y agregarla al producto; proceso para saborizar leche en polvo; po CL2007003047A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP06022153.8A EP1915913B1 (en) 2006-10-23 2006-10-23 Taste and flavour modulation by biotransformation in milk products

Publications (1)

Publication Number Publication Date
CL2007003047A1 true CL2007003047A1 (es) 2008-04-18

Family

ID=37761029

Family Applications (1)

Application Number Title Priority Date Filing Date
CL200703047A CL2007003047A1 (es) 2006-10-23 2007-10-23 Proceso para promover un sabor no sabroso en un producto alimenticio que comprende agregar al menos un aminoacido y un microorganismo a una fuente de leche, fermentar, agregar lipasa, y agregarla al producto; proceso para saborizar leche en polvo; po

Country Status (14)

Country Link
US (1) US10517311B2 (es)
EP (3) EP1915913B1 (es)
CN (1) CN101528061B (es)
AR (1) AR063526A1 (es)
AU (1) AU2007308407B2 (es)
BR (1) BRPI0717349A2 (es)
CL (1) CL2007003047A1 (es)
ES (3) ES2557160T3 (es)
MX (2) MX2009004305A (es)
MY (2) MY181747A (es)
PL (3) PL1915913T3 (es)
PT (2) PT1915913E (es)
TW (1) TW200826847A (es)
WO (1) WO2008049581A1 (es)

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US20110293781A1 (en) * 2010-05-31 2011-12-01 Cargill, Incorporated Crumb, e.g., chocolate crumb, having enhanced caramel flavor
CN102018036A (zh) * 2010-12-08 2011-04-20 内蒙古伊利实业集团股份有限公司 一种天然增香的液态乳制品及其制备方法
US20130273201A1 (en) 2010-12-20 2013-10-17 Nestec S.A. Flavour modulation by bio-processing using flavour forming bacteria strains
ES2610103T3 (es) 2010-12-20 2017-04-25 Nestec S.A. Modulación de sabor por bioprocesado empleando cepas bacterianas que generan el sabor a crema
CN103261401B (zh) 2010-12-20 2016-06-22 雀巢产品技术援助有限公司 用细菌菌株的混合物发酵乳源进行多风味形成的风味调节
CN102273609B (zh) * 2011-08-26 2012-11-14 广东汇香源生物科技股份有限公司 一种复合菌种发酵奶味香精的制备方法
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JP6263540B2 (ja) * 2012-09-19 2018-01-17 グレスポ・アクチボラゲットＧｒｅｓｐｏ ＡＢ 脳機能向上用組成物
CN102907552B (zh) * 2012-10-08 2015-08-05 云南冷云食品饮料有限责任公司 一种添加脂肪分解酶的低脂冰淇淋及其制作工艺
EP2842428B1 (en) 2013-08-27 2018-08-08 Symrise AG Oral composition
CN105166062A (zh) * 2015-08-07 2015-12-23 浙江巨邦高新技术有限公司 一种浓缩天然奶油风味剂的制备方法
WO2017109532A1 (en) * 2015-12-24 2017-06-29 Compagnie Gervais Danone Use of a lactase for improving the preparation of a strained fermented dairy product
CN105838751A (zh) * 2016-03-17 2016-08-10 齐鲁工业大学 一种提高芽孢杆菌发酵四甲基吡嗪产率的方法
DK3228194T3 (da) * 2016-04-07 2021-06-07 Dsm Ip Assets Bv Fermenteret mælkeprodukt med diacetyl dannet ved hjælp af lactase
CN108064937A (zh) * 2016-11-15 2018-05-25 内蒙古伊利实业集团股份有限公司 利用脯氨酸内切酶改性的饮用型发酵乳制品及其制备方法
CN109105490B (zh) * 2018-08-01 2020-03-06 江南大学 一种牦牛酸奶的制备方法
EP3607834A1 (en) * 2018-08-10 2020-02-12 Arla Foods amba Liquid flavouring ingredient produced by fermentation
CN113993500A (zh) 2019-06-13 2022-01-28 德国德之馨香精香料公司 一种清凉制剂
CN113519622B (zh) * 2020-04-16 2023-06-23 内蒙古蒙牛乳业（集团）股份有限公司 一种稳定剂组合物、常温褐色酸奶及其制备方法
US12011011B2 (en) * 2020-07-27 2024-06-18 Sargento Cheese Inc. Natural cheese and method for making natural cheese with specific texture attributes
CN114950545B (zh) * 2022-03-28 2024-06-07 浙江恒逸石化研究院有限公司 一种用于乙醛偶姻缩合反应的噁唑盐催化剂及其制备方法和应用
CN114885983B (zh) * 2022-07-11 2022-10-18 广州喜乐食品企业有限公司 一种产生风味成分的乳酸菌发酵工艺

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Also Published As

Publication number Publication date
US10517311B2 (en) 2019-12-31
CN101528061B (zh) 2016-11-09
CN101528061A (zh) 2009-09-09
MY166658A (en) 2018-07-18
EP1915913A1 (en) 2008-04-30
MX336471B (es) 2016-01-18
ES2571931T3 (es) 2016-05-27
PL2366293T3 (pl) 2016-08-31
ES2562923T3 (es) 2016-03-09
AU2007308407B2 (en) 2013-08-01
PT1915913E (pt) 2016-02-16
TW200826847A (en) 2008-07-01
EP2366293A1 (en) 2011-09-21
BRPI0717349A2 (pt) 2013-10-15
US20110014322A1 (en) 2011-01-20
ES2557160T3 (es) 2016-01-22
MY181747A (en) 2021-01-06
EP1915913B1 (en) 2015-11-18
AR063526A1 (es) 2009-01-28
EP2366293B1 (en) 2016-01-20
EP2083639A1 (en) 2009-08-05
PL2366293T4 (pl) 2017-03-31
PL2083639T3 (pl) 2016-10-31
AU2007308407A1 (en) 2008-05-02
MX2009004305A (es) 2009-05-05
EP2083639B1 (en) 2016-04-06
WO2008049581A1 (en) 2008-05-02
PL1915913T3 (pl) 2016-06-30
PT2366293E (pt) 2016-03-18

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