CL2013001804A1 - Combinación de bacterias acido lácticas; uso de dicha combinación para impartir al menos un sabor a malta-chocolate-miel-mantequilla-crema; metodo para elaborar producto lacteo fermentado; producto lacteo fermentado. - Google Patents
Combinación de bacterias acido lácticas; uso de dicha combinación para impartir al menos un sabor a malta-chocolate-miel-mantequilla-crema; metodo para elaborar producto lacteo fermentado; producto lacteo fermentado.Info
- Publication number
- CL2013001804A1 CL2013001804A1 CL2013001804A CL2013001804A CL2013001804A1 CL 2013001804 A1 CL2013001804 A1 CL 2013001804A1 CL 2013001804 A CL2013001804 A CL 2013001804A CL 2013001804 A CL2013001804 A CL 2013001804A CL 2013001804 A1 CL2013001804 A1 CL 2013001804A1
- Authority
- CL
- Chile
- Prior art keywords
- combination
- fermented milk
- milk product
- chocolate
- malt
- Prior art date
Links
- 235000014048 cultured milk product Nutrition 0.000 title 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title 2
- 241000894006 Bacteria Species 0.000 title 1
- 239000006071 cream Substances 0.000 title 1
- 239000000796 flavoring agent Substances 0.000 title 1
- 235000019634 flavors Nutrition 0.000 title 1
- 235000014655 lactic acid Nutrition 0.000 title 1
- 239000004310 lactic acid Substances 0.000 title 1
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
- A23C9/123—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
- 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
-
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/46—Streptococcus ; Enterococcus; Lactococcus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP10195855 | 2010-12-20 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CL2013001804A1 true CL2013001804A1 (es) | 2014-03-07 |
Family
ID=43827953
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CL2013001804A CL2013001804A1 (es) | 2010-12-20 | 2013-06-19 | Combinación de bacterias acido lácticas; uso de dicha combinación para impartir al menos un sabor a malta-chocolate-miel-mantequilla-crema; metodo para elaborar producto lacteo fermentado; producto lacteo fermentado. |
Country Status (18)
| Country | Link |
|---|---|
| US (1) | US10299489B2 (es) |
| EP (1) | EP2655596B1 (es) |
| CN (1) | CN103261401B (es) |
| AU (1) | AU2011347350C1 (es) |
| BR (1) | BR112013015470A2 (es) |
| CA (1) | CA2821363C (es) |
| CL (1) | CL2013001804A1 (es) |
| ES (1) | ES2632554T3 (es) |
| HR (1) | HRP20171015T1 (es) |
| IL (1) | IL226466A0 (es) |
| MX (1) | MX346580B (es) |
| MY (1) | MY168955A (es) |
| PL (1) | PL2655596T3 (es) |
| PT (1) | PT2655596T (es) |
| RU (1) | RU2603096C2 (es) |
| SG (2) | SG10201509908XA (es) |
| WO (1) | WO2012085011A1 (es) |
| ZA (1) | ZA201305488B (es) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FI20125755L (fi) * | 2012-06-29 | 2013-12-30 | Valio Oy | Aromimaitokoostumus |
| CN103583688B (zh) * | 2013-11-19 | 2015-06-03 | 绿雪生物工程(深圳)有限公司 | 一种低脂搅拌型益生菌发酵乳的制备方法 |
| GB201501565D0 (en) * | 2015-01-30 | 2015-03-18 | Dupont Nutrition Biosci Aps | Method |
| FR3051627B1 (fr) * | 2016-05-26 | 2019-07-26 | Groupe Lactalis | Composition de creme alimentaire acide, fermentee et sterilisee et son procede de preparation |
| FR3051628B1 (fr) * | 2016-05-26 | 2019-08-30 | Groupe Lactalis | Composition de creme alimentaire acide, fermentee et sterilisee et son procede de preparation |
| CN106107891A (zh) * | 2016-06-30 | 2016-11-16 | 成都大帝汉克生物科技有限公司 | 一种微波辅助乳酸菌发酵奶油制备奶味香精底物的方法 |
| EP3607834A1 (en) * | 2018-08-10 | 2020-02-12 | Arla Foods amba | Liquid flavouring ingredient produced by fermentation |
| FI20215074A1 (en) * | 2021-01-21 | 2022-07-22 | Valio Oy | Low-sugar acidified product |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3866955D1 (de) | 1987-05-14 | 1992-01-30 | Unilever Nv | Verwendung von diketonvorlaeufern in nahrungsmitteln. |
| EP1041892B1 (fr) | 1997-12-29 | 2003-04-09 | Societe Des Produits Nestle S.A. | Fabrication d'un fromage de type mozzarella |
| TR200001951T2 (tr) | 1997-12-29 | 2000-12-21 | Societe Des Produits Nestle S.A. | Mozarella türü bir peynirin üretimi. |
| EP1294852A1 (en) | 2000-06-30 | 2003-03-26 | NIZO food research | Enhanced flavour production in or relating to food by cultivation of various food-grade micro-organisms |
| NZ511202A (en) | 2001-04-19 | 2002-11-26 | New Zealand Dairy Board | Savoury-flavoured food product produced in a short time by fermentation of a protein-based medium by at least two different strains of food-grade bacteria |
| US7556833B2 (en) * | 2003-11-26 | 2009-07-07 | Kraft Foods Global Brands Llc | Cheese flavoring systems prepared with bacteriocins |
| US7674489B2 (en) * | 2005-09-30 | 2010-03-09 | Kraft Foods Global Brands Llc | Fresh cheese products containing biogenerated flavor components and methods for producing |
| PT1915913E (pt) * | 2006-10-23 | 2016-02-16 | Nestec Sa | Modulação do sabor e do aroma de produtos lácteos por biotransformação |
-
2011
- 2011-12-20 ES ES11804558.2T patent/ES2632554T3/es active Active
- 2011-12-20 MY MYPI2013700887A patent/MY168955A/en unknown
- 2011-12-20 BR BR112013015470A patent/BR112013015470A2/pt not_active IP Right Cessation
- 2011-12-20 EP EP11804558.2A patent/EP2655596B1/en active Active
- 2011-12-20 PL PL11804558T patent/PL2655596T3/pl unknown
- 2011-12-20 CN CN201180061372.XA patent/CN103261401B/zh active Active
- 2011-12-20 SG SG10201509908XA patent/SG10201509908XA/en unknown
- 2011-12-20 RU RU2013133988/10A patent/RU2603096C2/ru active
- 2011-12-20 CA CA2821363A patent/CA2821363C/en active Active
- 2011-12-20 MX MX2013007187A patent/MX346580B/es active IP Right Grant
- 2011-12-20 AU AU2011347350A patent/AU2011347350C1/en not_active Ceased
- 2011-12-20 WO PCT/EP2011/073491 patent/WO2012085011A1/en active Application Filing
- 2011-12-20 US US13/995,426 patent/US10299489B2/en active Active
- 2011-12-20 PT PT118045582T patent/PT2655596T/pt unknown
- 2011-12-20 SG SG2013039300A patent/SG190854A1/en unknown
-
2013
- 2013-05-20 IL IL226466A patent/IL226466A0/en unknown
- 2013-06-19 CL CL2013001804A patent/CL2013001804A1/es unknown
- 2013-07-19 ZA ZA2013/05488A patent/ZA201305488B/en unknown
-
2017
- 2017-07-04 HR HRP20171015TT patent/HRP20171015T1/hr unknown
Also Published As
| Publication number | Publication date |
|---|---|
| AU2011347350C8 (en) | 2017-07-20 |
| PT2655596T (pt) | 2017-08-14 |
| CN103261401B (zh) | 2016-06-22 |
| CA2821363C (en) | 2019-10-15 |
| AU2011347350C1 (en) | 2017-11-09 |
| US10299489B2 (en) | 2019-05-28 |
| MX2013007187A (es) | 2013-07-12 |
| HRP20171015T1 (hr) | 2017-09-22 |
| WO2012085011A1 (en) | 2012-06-28 |
| IL226466A0 (en) | 2013-07-31 |
| CN103261401A (zh) | 2013-08-21 |
| SG10201509908XA (en) | 2016-01-28 |
| RU2603096C2 (ru) | 2016-11-20 |
| BR112013015470A2 (pt) | 2016-09-27 |
| EP2655596A1 (en) | 2013-10-30 |
| ZA201305488B (en) | 2015-01-28 |
| AU2011347350B2 (en) | 2016-05-12 |
| EP2655596B1 (en) | 2017-05-17 |
| MY168955A (en) | 2019-01-28 |
| US20130273200A1 (en) | 2013-10-17 |
| PL2655596T3 (pl) | 2017-10-31 |
| RU2013133988A (ru) | 2015-01-27 |
| AU2011347350A1 (en) | 2013-06-13 |
| MX346580B (es) | 2017-03-24 |
| ES2632554T3 (es) | 2017-09-14 |
| SG190854A1 (en) | 2013-07-31 |
| CA2821363A1 (en) | 2012-06-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CL2013001804A1 (es) | Combinación de bacterias acido lácticas; uso de dicha combinación para impartir al menos un sabor a malta-chocolate-miel-mantequilla-crema; metodo para elaborar producto lacteo fermentado; producto lacteo fermentado. | |
| HK1207110A1 (en) | Use of lactic acid bacteria for preparing fermented food products with increased natural sweetness | |
| SG11201501968VA (en) | Method for preparing imp fermented broth or glutamic acid fermented broth as raw material for preparation of natural flavor | |
| HK1188089A1 (en) | Fermented milk with improved flavor and method for producing same | |
| EP2666370A4 (en) | PROCESS FOR PREPARING A VEGETABLE FERMENTATION SOLUTION | |
| HK1164630A1 (en) | Method of preparing humic acid from fermentation of kitchen waste | |
| EP2727994A4 (en) | NOVEL LACTIC ACID BACTERIUM AND PROCESS FOR THE PREPARATION OF SILAGE OR FERMENTED FOOD PRODUCTS USING THE SAME | |
| EP2311969A4 (en) | PROCESS FOR PREPARING MILKIC ACID BY CONTINUOUS FERMENTATION | |
| HK1188814A1 (zh) | 增稠乳酸菌菌株 | |
| HK1189127A1 (zh) | 物理性質改善的發酵乳的製備方法 | |
| SG11201400196UA (en) | Lactic acid bacteria for promoting physical activity | |
| EP2659790A4 (en) | Food containing milk ceramide, and process for production thereof | |
| HK1194624A1 (en) | Butter having excellent flavor and high content of nonfat milk solids, and method for producing same | |
| HK1182284A1 (en) | Method for manufacturing liquid fermented milk | |
| EP2622965A4 (en) | FERMENTED FOOD AND MANUFACTURING METHOD THEREFOR | |
| CL2013001753A1 (es) | Bacteria de acido láctico con número de depósito cncm nº i-4404; metodo para preparar producto lácteo fermentado; producto lácteo fermentado; producto alimenticio; cultivo que comprende una bacteria de ácido láctico; uso de la bacteria ácido láctica para impartir por lo menos un sabor y aroma a crema a la fuente láctea. | |
| EP2647294A4 (en) | PROCESS FOR THE PRODUCTION OF FERMENTED FOOD CONTAINING BIFIDOBACTERIUM BACTERIA | |
| SG10201505436PA (en) | Fermented milk having little lactose and method for producing same | |
| HK1163173A1 (en) | Method for culturing lactic acid bacterium and method for producing fermented milk | |
| HK1204434A1 (en) | Fermented milk food product and method for producing same | |
| HK1207252A1 (en) | Fermented milk product, and method for producing same | |
| HK1207253A1 (en) | Fermented milk product, and method for producing same | |
| SG11201402248QA (en) | Liquid fermented milk and method for producing same | |
| WO2013026886A3 (en) | Microorganisms of the species bacteroides xylanisolvens | |
| PT2615927E (pt) | Método de produção de bebidas de fruta fermentadas pró-saudáveis |