DE69107783T2 - Verfahren zur Zubereitung eines Aroma-Produkts, das Alpha-Acetomilchsäure enthält. - Google Patents

Verfahren zur Zubereitung eines Aroma-Produkts, das Alpha-Acetomilchsäure enthält.

Info

Publication number
DE69107783T2
DE69107783T2 DE69107783T DE69107783T DE69107783T2 DE 69107783 T2 DE69107783 T2 DE 69107783T2 DE 69107783 T DE69107783 T DE 69107783T DE 69107783 T DE69107783 T DE 69107783T DE 69107783 T2 DE69107783 T2 DE 69107783T2
Authority
DE
Germany
Prior art keywords
lactic acid
acid
product containing
acid bacteria
aroma product
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.)
Expired - Fee Related
Application number
DE69107783T
Other languages
English (en)
Other versions
DE69107783D1 (de
Inventor
Walter Maurits M Verhue
Sing Boen Tjan
Cornelis Theodorus Verrips
Schie Bartholomeus Josef Van
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
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
Priority claimed from GB909019810A external-priority patent/GB9019810D0/en
Application filed by Unilever NV filed Critical Unilever NV
Application granted granted Critical
Publication of DE69107783D1 publication Critical patent/DE69107783D1/de
Publication of DE69107783T2 publication Critical patent/DE69107783T2/de
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
    • 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
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • 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
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Fats And Perfumes (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Seasonings (AREA)
DE69107783T 1990-08-13 1991-08-09 Verfahren zur Zubereitung eines Aroma-Produkts, das Alpha-Acetomilchsäure enthält. Expired - Fee Related DE69107783T2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP90202198 1990-08-13
GB909019810A GB9019810D0 (en) 1990-09-11 1990-09-11 Improved fermentation process

Publications (2)

Publication Number Publication Date
DE69107783D1 DE69107783D1 (de) 1995-04-06
DE69107783T2 true DE69107783T2 (de) 1995-06-29

Family

ID=26125982

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69107783T Expired - Fee Related DE69107783T2 (de) 1990-08-13 1991-08-09 Verfahren zur Zubereitung eines Aroma-Produkts, das Alpha-Acetomilchsäure enthält.

Country Status (5)

Country Link
EP (1) EP0483888B1 (de)
AT (1) ATE118986T1 (de)
AU (1) AU646681B2 (de)
CA (1) CA2048977C (de)
DE (1) DE69107783T2 (de)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5096718A (en) * 1982-09-17 1992-03-17 The State Of Oregon Acting By And Through The Oregon State Board Of Higher Education On Behalf Of Oregon State University Preserving foods using metabolites of propionibacteria other than propionic acid
US5635484A (en) * 1982-09-17 1997-06-03 The State Of Oregon Acting By And Through The Oregon State Board Of Higher Education On Behalf Of Oregon State University Propionibacteria peptide microcin
EP0548410A1 (de) * 1991-12-23 1993-06-30 Unilever N.V. Verfahren zur Herstellung einer essbaren Stoffes mit einem starkeren Geschmack, ein nach demselben Verfahren gewonnener Geschmackstoff und die Anwendung dieses Geschmackstoffs um Nahrungsmitteln einen Geschmack zu geben
NL9301906A (nl) * 1993-11-04 1995-06-01 Zuivelonderneming De Vijfheere Werkwijze voor het bereiden van een produkt met kaassmaak.
DE4442162C1 (de) * 1994-11-26 1996-04-11 Bio Industry Heidelberg Gmbh B Fermentatives Verfahren zur Herstellung von Butteraroma und dessen Verwendung in Nahrungsmitteln
CA2186818C (en) 1995-10-02 2000-05-16 Peter De Lang Yogurt flavour composition
EP0766926A1 (de) * 1995-10-02 1997-04-09 Unilever N.V. Joghurt-Aroma-Zusammensetzung
WO2009093900A1 (en) * 2008-01-25 2009-07-30 Stichting Top Institute Food And Nutrition Mid-log phase lactic acid bacteria for inducing immune tolerance in a subject

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4416905A (en) * 1981-08-24 1983-11-22 Mallinckrodt, Inc. Method of preparing cultured dairy products
HUT34327A (en) * 1982-12-06 1985-03-28 Sumitomo Chemical Co Lactous fermantation products of sunflower-seed milk
US4670267A (en) * 1985-04-18 1987-06-02 Lever Brothers Company Fermented-whey butter flavoring
NL8601078A (nl) * 1986-04-25 1987-11-16 Unilever Nv Aromacompositie, de toepassing daarvan en de werkwijze voor de bereiding ervan.
IL95682A (en) * 1989-09-15 1995-07-31 Pfw Bv Yogurt flavor and production

Also Published As

Publication number Publication date
CA2048977C (en) 2000-10-31
EP0483888B1 (de) 1995-03-01
AU646681B2 (en) 1994-03-03
EP0483888A3 (en) 1992-05-13
AU8174191A (en) 1992-02-20
EP0483888A2 (de) 1992-05-06
DE69107783D1 (de) 1995-04-06
CA2048977A1 (en) 1992-02-14
ATE118986T1 (de) 1995-03-15

Similar Documents

Publication Publication Date Title
DE69533188T2 (de) Stabilisierte transglutaminase und diese enthaltende enzymatische zubereitung
BE831228A (fr) Procede de preparation de concentres de proteines vegetales, produits ainsi obtenus et aliments de remplacement du lait en contenant
RU95100779A (ru) Способ уменьшения содержания, одновременно или по отдельности, ферментированных молочных продуктов и/или фруктового материала в пищевых продуктах, содержащих такие компоненты, композиция для осуществления способа и пищевой продукт
DE69107783D1 (de) Verfahren zur Zubereitung eines Aroma-Produkts, das Alpha-Acetomilchsäure enthält.
ATE39819T1 (de) Konservierung von lebensmitteln mit streptococcus lactis subspezie diacetylactis zur verhinderung der vergaerung von laktose.
ES398937A1 (es) Un procedimiento para preparar un material soporifero en polvo con un sabor mejorado parecido al del queso.
US4133895A (en) Preparation of blue cheese flavor
DE2826724A1 (de) Cyclodextrin inklusion-komplexe natuerlicher aromen und wuerzen, die komplexe enthaltenden praeparate, ein verfahren zur herstellung dieser komplexe und praeparate und ein verfahren zur herstellung von mit den praeparaten aromatisierten und gewuerzten lebensmitteln
EP0058856B2 (de) Verfahren zur Herstellung von aromahaltigen Lebensmittelprodukten und deren Verwendung
Garde et al. Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415
YU143874A (en) Process for obtaining a food-stuff suitable as additive in the preservation and/or improvement of flavour and/or enrichment of nutrient products
Prior Role of micro‐organisms in biltong flavour development
EP0006380A1 (de) Verfahren zur Herstellung von protein-und fetthaltigen Konzentraten mit Käsearoma und deren Verwendung, insbesondere für die Zubereitung von Schmelzkäse
ES2007945A6 (es) Especialidad alimenticia fresca,cremosa,untable, que contiene fermentos lacticos vivos y procedimiento para su preparacion.
JP3267693B2 (ja) 粉体漬物の素およびその使用
JP2556813B2 (ja) 水産発酵ゲル化食品およびその製造法
Lindner Using cyclodextrin aroma complexes in the catering
DE69012128T2 (de) Verfahren zur Herstellung eines glutamatfreien, streichfähigen Gewürzmittels aus Fleisch in grossen Mengen.
JP2640088B2 (ja) 水産発酵食品およびその製造法
JPH07102102B2 (ja) マヨネーズ様食品及びその製造方法
JPH01128741A (ja) パン類の製造法及び風味の強化されたパン類
JP2000312574A (ja) 食品保存用製剤
CN116406771A (zh) 一种发酵鱼干工艺及发酵剂开发技术
KR870000027B1 (ko) 인스턴트 김치찌게 베이스 제조방법
GB1516333A (en) Phage resistant cheese culture media

Legal Events

Date Code Title Description
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee