DK137743B - Means to give food taste and aroma as cheeses ripened with the help of bluish or greenish molds such as Penicillium roqueforti. - Google Patents

Means to give food taste and aroma as cheeses ripened with the help of bluish or greenish molds such as Penicillium roqueforti.

Info

Publication number
DK137743B
DK137743B DK171872AA DK171872A DK137743B DK 137743 B DK137743 B DK 137743B DK 171872A A DK171872A A DK 171872AA DK 171872 A DK171872 A DK 171872A DK 137743 B DK137743 B DK 137743B
Authority
DK
Denmark
Prior art keywords
greenish
bluish
aroma
molds
help
Prior art date
Application number
DK171872AA
Other languages
Danish (da)
Other versions
DK137743C (en
Inventor
Karl Heinz Ney
I Poeto Gde Wirotama
Wolfram Gustav Freytag
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
Application filed by Unilever Nv filed Critical Unilever Nv
Publication of DK137743B publication Critical patent/DK137743B/en
Application granted granted Critical
Publication of DK137743C publication Critical patent/DK137743C/da

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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
    • 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
    • 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
    • A23L27/206—Dairy flavours

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
DK171872AA 1971-04-08 1972-04-07 Means to give food taste and aroma as cheeses ripened with the help of bluish or greenish molds such as Penicillium roqueforti. DK137743B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
LU62952 1971-04-08

Publications (2)

Publication Number Publication Date
DK137743B true DK137743B (en) 1978-05-01
DK137743C DK137743C (en) 1978-10-02

Family

ID=19726673

Family Applications (1)

Application Number Title Priority Date Filing Date
DK171872AA DK137743B (en) 1971-04-08 1972-04-07 Means to give food taste and aroma as cheeses ripened with the help of bluish or greenish molds such as Penicillium roqueforti.

Country Status (16)

Country Link
JP (1) JPS541788B2 (en)
AT (1) AT331625B (en)
AU (1) AU465666B2 (en)
CA (1) CA987165A (en)
CH (1) CH576751A5 (en)
DE (1) DE2216388C3 (en)
DK (1) DK137743B (en)
ES (1) ES401555A1 (en)
FI (1) FI54672C (en)
FR (1) FR2132783B1 (en)
GB (1) GB1381737A (en)
IT (1) IT1048995B (en)
LU (1) LU62952A1 (en)
NL (1) NL153425B (en)
SE (1) SE370606B (en)
ZA (1) ZA722221B (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH552949A (en) * 1972-12-28 1974-08-30 Nestle Sa FLAVORING COMPOSITION ALLOWING TO PROVIDE FOOD MATERIALS WITH A CAMEMBERT OR BLUE-TYPE CHEESE AROMA.
CH578842A5 (en) * 1973-10-22 1976-08-31 Nestle Sa
JPS6023326U (en) * 1983-07-26 1985-02-18 日信工業株式会社 Vehicle disc brake device
ATE235166T1 (en) * 1994-10-07 2003-04-15 Firmenich & Cie FLAVORING COMPOSITIONS AND FLAVORING PROCESSES
FR2762479B1 (en) * 1997-04-25 1999-06-04 Agronomique Inst Nat Rech USE OF CETOACIDS TO INTENSIFY THE FLAVOR OF CHEESE-BASED PRODUCTS
DE10028225A1 (en) * 2000-06-07 2001-12-20 Haarmann & Reimer Gmbh Cheese aroma for addition to a wide variety of foods comprises volatile and non-volatile components, all of which give a 'cheese' taste
JP6429643B2 (en) * 2015-01-22 2018-11-28 キッコーマン株式会社 Umami enhancer containing methional and lower fatty acid ester

Also Published As

Publication number Publication date
CA987165A (en) 1976-04-13
NL153425B (en) 1977-06-15
IT1048995B (en) 1980-12-20
DE2216388C3 (en) 1979-08-09
CH576751A5 (en) 1976-06-30
ES401555A1 (en) 1976-04-16
AU4090172A (en) 1973-10-11
LU62952A1 (en) 1972-12-11
ZA722221B (en) 1973-11-28
GB1381737A (en) 1975-01-29
SE370606B (en) 1974-10-28
FR2132783B1 (en) 1975-03-21
ATA307872A (en) 1975-11-15
FR2132783A1 (en) 1972-11-24
DE2216388A1 (en) 1972-11-09
NL7204791A (en) 1972-10-10
DK137743C (en) 1978-10-02
FI54672C (en) 1979-02-12
JPS4848669A (en) 1973-07-10
AT331625B (en) 1976-08-25
DE2216388B2 (en) 1978-12-07
FI54672B (en) 1978-10-31
AU465666B2 (en) 1973-10-11
JPS541788B2 (en) 1979-01-29

Similar Documents

Publication Publication Date Title
DK143092C (en) Means to increase the coffee flavor of the food and beverages
IT1043891B (en) PROCEDURE AND COMPOSITION TO MODIFY THE TASTE AND L.AROMA OF FOOD SUBSTANCES
DK132422B (en) Flavoring agent for giving foods a cheese flavor and containing one or more fatty acids and lactones and / or precursors therefor.
BE780819A (en) PROTEIN FOOD
DK137743B (en) Means to give food taste and aroma as cheeses ripened with the help of bluish or greenish molds such as Penicillium roqueforti.
AT334000B (en) FILTER VESSEL WITH FILTER BAG FOR THE PRODUCTION OF FLAVOR EXTRACTS
IT1048964B (en) PROCEDURE FOR THE PRODUCTION OF FOOD AND DRINKS
DK128154B (en) Hollow ship propeller blade and method of its manufacture.
NO138714C (en) TASTE PREPARATION FOR IMPROVING THE CHEESE OF FOOD
DK132154B (en) Means to give a food aroma and taste like fresh cheese.
IT1048992B (en) PROCEDURE FOR PREPARING A FOOD COMPOSITION WITH MATURE CHEESE FLAVOR
DK139804B (en) Means to give food taste and aroma like ripened cheese.
CH556779A (en) LOCKABLE VESSEL FOR FOOD.
DK129758B (en) Flavor to enhance the coffee taste of food.
IT1050128B (en) PROCEDURE FOR THE ENZYMATIC DEAMARIZATION OF FRUIT JUICES
BE780820A (en) NEW PROTEIN FOOD
DK140711B (en) Means to give food meat flavor and aroma or to enhance such taste and aroma.
DK136039B (en) Method and means for preventing oxidation of lipids and / or dyes which are or are to be included in foodstuffs.
NL163106C (en) METHOD FOR IMPROVING THE FLAVOR OF COFFEE OR FOOD FOODS Aromatised.
NO138187C (en) PROCEDURE FOR IMPROVING THE TASTE OF DOG FOOD
IT991529B (en) PROCEDURE FOR THE PRODUCTION OF FOOD PASTA
BE786761A (en) FOOD CONTAINER IMPROVEMENTS
CA978795A (en) Cheese flavor
DK102247C (en) Means for improving the taste and aroma of foods.
FR1375294A (en) Improvement in cookers for the manufacture of cooked sugar confectionery