CN110582575A - 天然风味物基料以及用于其制备的方法 - Google Patents
天然风味物基料以及用于其制备的方法 Download PDFInfo
- Publication number
- CN110582575A CN110582575A CN201880028521.4A CN201880028521A CN110582575A CN 110582575 A CN110582575 A CN 110582575A CN 201880028521 A CN201880028521 A CN 201880028521A CN 110582575 A CN110582575 A CN 110582575A
- Authority
- CN
- China
- Prior art keywords
- culture medium
- natural
- ornithine
- medium
- flavor
- 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.)
- Withdrawn
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P13/00—Preparation of nitrogen-containing organic compounds
- C12P13/04—Alpha- or beta- amino acids
- C12P13/10—Citrulline; Arginine; Ornithine
-
- 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
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Seasonings (AREA)
Abstract
Description
组分 | %w/w |
<u>氨基酸</u> | |
胱氨酸 | 0.19 |
酪氨酸 | 0.06 |
精氨酸 | 0.38 |
丙氨酸 | 0.36 |
天冬氨酸 | 0.05 |
谷氨酸 | 11.05 |
脯氨酸 | 0.22 |
赖氨酸 | 0.03 |
缬氨酸 | <0.09 |
<u>有机酸</u> | |
乙酸 | 1.95 |
乳酸 | 0.90 |
柠檬酸 | 0.50 |
Claims (15)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP17169295.7 | 2017-05-03 | ||
EP17169295 | 2017-05-03 | ||
PCT/EP2018/061158 WO2018202684A1 (en) | 2017-05-03 | 2018-05-02 | Natural flavor base and process for its preparation |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110582575A true CN110582575A (zh) | 2019-12-17 |
Family
ID=58692361
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201880028521.4A Withdrawn CN110582575A (zh) | 2017-05-03 | 2018-05-02 | 天然风味物基料以及用于其制备的方法 |
Country Status (8)
Country | Link |
---|---|
US (1) | US20200077686A1 (zh) |
EP (1) | EP3619316A1 (zh) |
CN (1) | CN110582575A (zh) |
AU (1) | AU2018263797A1 (zh) |
BR (1) | BR112019022025A2 (zh) |
CA (1) | CA3061551A1 (zh) |
RU (1) | RU2019137535A (zh) |
WO (1) | WO2018202684A1 (zh) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113729199B (zh) * | 2021-08-19 | 2023-11-17 | 广州市果美味食品有限公司 | 一种黑糖风味美拉德反应物及其制备方法与应用 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1126889A (en) * | 1965-11-01 | 1968-09-11 | Kyowa Hakko Kogyo Kk | Meat flavour |
FR2554126B1 (fr) | 1983-10-27 | 1986-04-18 | Santerre Orsan | Procede et installation de production d'acide glutamique par fermentation |
CH670743A5 (zh) | 1987-04-06 | 1989-07-14 | Nestle Sa | |
EP0357812A1 (en) | 1988-09-05 | 1990-03-14 | Phillips Petroleum Company | Enhancing the flavor of protein products derived from microorganisms |
GB0031137D0 (en) * | 2000-12-20 | 2001-01-31 | Nestle Sa | Flavour concentrates |
CN101235401B (zh) | 2007-02-02 | 2011-06-08 | 上海祥韦思化学品有限公司 | 发酵制备l-氨基酸的方法 |
EP2042043A1 (en) | 2007-09-26 | 2009-04-01 | Nestec S.A. | A shelf-stable taste enhancing cultured savoury base and a process for its preparation |
AU2009340265B2 (en) * | 2009-02-18 | 2014-11-13 | Société des Produits Nestlé S.A. | Base, products containing the same, preparation methods and uses thereof |
WO2014040963A1 (en) * | 2012-09-14 | 2014-03-20 | Nestec S.A. | Novel flavour compositions with improved flavour and/or flavour shelf-life |
KR101500850B1 (ko) * | 2013-08-07 | 2015-03-18 | 씨제이제일제당 (주) | 천연 조미소재 제조를 위한 이노신산 발효액 또는 글루탐산 발효액의 제조 방법 |
-
2018
- 2018-05-02 RU RU2019137535A patent/RU2019137535A/ru not_active Application Discontinuation
- 2018-05-02 US US16/610,323 patent/US20200077686A1/en not_active Abandoned
- 2018-05-02 WO PCT/EP2018/061158 patent/WO2018202684A1/en unknown
- 2018-05-02 CA CA3061551A patent/CA3061551A1/en not_active Abandoned
- 2018-05-02 BR BR112019022025-9A patent/BR112019022025A2/pt not_active Application Discontinuation
- 2018-05-02 CN CN201880028521.4A patent/CN110582575A/zh not_active Withdrawn
- 2018-05-02 AU AU2018263797A patent/AU2018263797A1/en not_active Abandoned
- 2018-05-02 EP EP18719923.7A patent/EP3619316A1/en not_active Withdrawn
Also Published As
Publication number | Publication date |
---|---|
AU2018263797A1 (en) | 2019-10-31 |
BR112019022025A2 (pt) | 2020-05-12 |
US20200077686A1 (en) | 2020-03-12 |
RU2019137535A (ru) | 2021-05-21 |
WO2018202684A1 (en) | 2018-11-08 |
CA3061551A1 (en) | 2018-11-08 |
EP3619316A1 (en) | 2020-03-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP3466275A1 (en) | Nucleic-acid-containing fermented flavoring and production method therefor | |
CN104996963A (zh) | 一种复合增味基的制备方法及所得的产品 | |
CN110582575A (zh) | 天然风味物基料以及用于其制备的方法 | |
US10980248B2 (en) | Natural flavor base and process for its preparation | |
US20190373931A1 (en) | Natural flavor base and process for its preparation | |
WO2018202683A1 (en) | Natural flavor base and process for its preparation | |
WO2018202688A1 (en) | Natural flavor base and process for its preparation | |
US20190373932A1 (en) | Natural flavor base and process for its preparation | |
US20190373933A1 (en) | Natural flavor base and process for its preparation | |
US20190373930A1 (en) | Natural flavor base and process for its preparation | |
WO2018202686A1 (en) | Natural flavor base and process for its preparation |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
CB03 | Change of inventor or designer information |
Inventor after: Zhang Zhicui Inventor after: A.N.Qiu Inventor after: J. Kohler Inventor after: J.A. Miller Inventor after: H. Ulmer Inventor before: Zhang Zhicui Inventor before: A.N.Qiu Inventor before: J. Kohler Inventor before: M. Jay Andre Inventor before: H. Ulmer |
|
CB03 | Change of inventor or designer information | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20191217 |
|
WW01 | Invention patent application withdrawn after publication |