DK174433B1 - Process for the aromatization of foodstuffs and foodstuffs prepared by the process - Google Patents
Process for the aromatization of foodstuffs and foodstuffs prepared by the process Download PDFInfo
- Publication number
- DK174433B1 DK174433B1 DK198800205A DK20588A DK174433B1 DK 174433 B1 DK174433 B1 DK 174433B1 DK 198800205 A DK198800205 A DK 198800205A DK 20588 A DK20588 A DK 20588A DK 174433 B1 DK174433 B1 DK 174433B1
- Authority
- DK
- Denmark
- Prior art keywords
- yeast
- foodstuffs
- fruit
- raw materials
- vegetable raw
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
-
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Physiology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Enzymes And Modification Thereof (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
DK 174433 B1 2DK 174433 B1 2
Den foreliggende opfindelse angår en fremgangsmåde til aromatisering af levnedsmidler ved gærbehandling, især levnedsmidler baseret på kun lidt aromatiserede eller slet ikke aromatiserede vegetabilske råmaterialer, eller præparater baseret pi disse materialer, 5 som er ejendommelig ved, at produkterne behandles med en gærkultur eller et acellulær ekstrakt af gærstammerne, idet gærstammerne eller det acellulære ekstrakt har en esteraseaktivitet, der er lavere end eller lig med 5 μ-mol p-nitrophenol/mg celleproteiner, fortrinsvis lavere end eller lig med 2 μ-mol p-nitrophenol/mg celleproteiner. Endvidere angår den foreliggende opfindelse levnedsmidler som er ejendommelige ved, at de er 10 fremstillet ved nævnte fremgangsmåde.The present invention relates to a process for flavoring foods by yeast treatment, in particular to foods based on only slightly flavored or not at all flavored vegetable raw materials, or compositions based on these materials, which are characterized in that the products are treated with a yeast culture or an acellular extract. of the yeast strains, the yeast strains or the acellular extract having an esterase activity lower than or equal to 5 μ mole p-nitrophenol / mg cell proteins, preferably lower than or equal to 2 μ mole p-nitrophenol / mg cell proteins. Furthermore, the present invention relates to foods which are characterized in that they are prepared by said process.
FR A 511 957 beskriver en fremgangsmåde, hvor Saccharomyces anvendes til aromatisering af levnedsmidler. FR A 511 967 beskriver Ikke den I det nedenstående beskrevne esterase aktivitet, og den aromatiske effekt der opnås ved anvendelse af 15 Saccharomyces er væsentlig anderledes fra den aromatiske effekt der opnås ved den foreliggende opfindelse, hvor der anvendes andre gærtyper.FR A 511 957 discloses a method in which Saccharomyces is used to flavor foods. FR A 511 967 does not disclose the esterase activity described below, and the aromatic effect obtained by using Saccharomyces is substantially different from the aromatic effect obtained by the present invention using other yeast types.
Cellular & Molecular Biology, 26, 147-154 (1980) beskriver esterase aktiviteten af Saccharomyces, men i lighed med FR A 511 967, beskriver Cellular & Molecular Biology, 20 26, 147-154 (1980) Ikke esterase aktiviteten for de gærtyper som den foreliggende ansøgning omhandler, Williopis, Pachysolen og Candida.Cellular & Molecular Biology, 26, 147-154 (1980) discloses the esterase activity of Saccharomyces, but similar to FR A 511 967, Cellular & Molecular Biology, 20 26, 147-154 (1980) does not describe the esterase activity of the yeast types which the present application relates to Williopis, Pachysolen and Candida.
De foretrukne gærtyper i den foreliggende opfindelse, Williopis, Pachysolen og Candida, har især en ny og overraskende god aromatisk effekt i fremstillingen af levnedsmidler 25 indeholdende frugt og grøntsager.In particular, the preferred yeast types of the present invention, Williopis, Pachysolen and Candida, have a new and surprisingly good aromatic effect in the preparation of foods containing fruits and vegetables.
Ved aromatisering forstås regenerering og/eller forstærkning af en aromaprofil. Dette udtryk dækker fremkomsten af nye aromaer, samt at visse forbindelser med ubehagelig lugt såsom furfural forsvinder. Denne definition gælder I hele den foreliggende beskrivelse 30 samt I kravene.Aromatization means regeneration and / or reinforcement of an aroma profile. This term covers the emergence of new aromas and the disappearance of certain compounds with unpleasant odors such as furfural. This definition applies throughout the present specification 30 as well as the requirements.
Udviklingen af teknikker inden for den landbrugsmæssige levnedsmiddelindustri har i mange år medført et meget betydeligt forbrug af præparater baseret på frugter såsom frugtsafter, koncentrater, kompot, etc.The development of techniques in the agricultural food industry has for many years led to a very significant consumption of fruit based preparations such as fruit juices, concentrates, compote, etc.
3535
Disse produkter fremstilles på en sådan metode, at de kan opbevares i deres emballage i nogle uger, endog i nogle måneder.These products are manufactured in such a way that they can be stored in their packaging for weeks, even months.
For at opnå et produkt med "lang holdbarhed" er det nødvendigt at underkaste det en 40 varmebehandling såsom sterilisation eller pasteurisering. Dette trin, som praktisk talt er obligatorisk, medfører imidlertid i mange tilfælde tab af en del af den aroma, som råmaterialerne havde fra starten.In order to obtain a product with "long shelf life" it is necessary to subject it to a heat treatment such as sterilization or pasteurization. However, this step, which is practically mandatory, in many cases results in the loss of part of the aroma that the raw materials had from the start.
3 DK 174433 B1 På den anden side har nogle præparater kun en smule aroma fra naturens hånd og har derfor kun ringe Interesse for forbrugeren. Forbrugeren vil nemlig meget gerne have levnedsmidler, i hvilke han genfinder aromaen af friske frugter.3 DK 174433 B1 On the other hand, some preparations have only a little aroma from the hand of nature and therefore have little interest in the consumer. The consumer wants food very much, in which he finds the aroma of fresh fruit.
5 Pasteurisering af frugtpuréer fører endelig ofte til forekomst af furfural, hvis lugt er ubehagelig.5 Pasteurization of fruit purees often leads to the presence of furfural, whose odor is unpleasant.
Den foreliggende opfindelse har til formål at afhjælpe de ovenfor nævnte mangler, idet der foreslås en fremgangsmetode til aromatiserlng af levnedsmidler ved gærbehandling, især 10 levnedsmidler baseret på vegetabilske materialer, samt anvendelse af denne fremgangsmetode til forstærkning af aromaen af præparater baseret på frugter og grøntsager.The present invention aims to overcome the above-mentioned deficiencies, proposing a method for flavoring foods by yeast processing, especially 10 foods based on vegetable materials, and using this method to enhance the aroma of fruit and vegetable based preparations.
Opfindelsen angår især en fremgangsmetode til aromatisering af levnedsmidler ved 15 gærbehandling, især levnedsmidler baseret på kun lidt aromatiserede eller slet ikke aromatiserede vegetabilske råmaterialer eller præparater baseret på sådanne materialer, ved hvilken fremgangsmetode disse vegetabilske råmaterialer behandles med en gærkultur eller et acellulær ekstrakt af disse gærstammer, hvilke gærstammer har en lav esteraseaktivitet.In particular, the invention relates to a method for flavoring foods by yeast treatment, in particular to foods based on only slightly flavored or not at all flavored vegetable raw materials or compositions based on such materials, by which method these vegetable raw materials are treated with a yeast culture or an acellular extract of these yeasts. , which yeast strains have a low esterase activity.
2020
Behandlingen udføres fortrinsvis uden alkoholisk fermentering.The treatment is preferably carried out without alcoholic fermentation.
Ifølge et aspekt af fremgangsmetoden ifølge den foreliggende opfindelse behandles produkterne, fx især de vegetabilske råmaterialer eller præparaterne, efter 25 varmebehandling.According to one aspect of the method of the present invention, the products, for example, in particular the vegetable raw materials or compositions, are treated after heat treatment.
Ved vegetabilske råmaterialer forstås fx frugtsafter og puréer af friske frugter, frugtkoncentrater, etc. Ved præparater forstås forarbejdede produkter såsom sirupper, drikkevarer, etc. Endelig betegner "acellulær ekstrakt” en gærpræparation, som er blevet 30 formalet, og hvorfra celleresterne er fjernet.Vegetable raw materials include, for example, fruit juices and purees of fresh fruits, fruit concentrates, etc. Preparations are understood to be processed products such as syrups, beverages, etc. Finally, "acellular extract" means a yeast preparation which has been ground and from which the cellular residues have been removed.
Ifølge et andet aspekt af den foreliggende opfindelse anvendes der til gærtransformationen gærstammer med en esteraseaktivitet, der er lavere end eller lig med 5 pmol p-nitrophenol/mg celleproteiner, fortrinsvis under 2 μηηοΐ p-nitrophenol/mg celleproteiner.According to another aspect of the present invention, yeast strains having an esterase activity lower than or equal to 5 pmol p-nitrophenol / mg cell proteins are preferably used for yeast transformation, preferably below 2 μηηοΐ p-nitrophenol / mg cell proteins.
3535
Tilstedeværelsen af estere spiller en vigtig rolle ved tilvejebringelsen af aromaen hos de vegetabilske råmaterialer. Det er nemlig blevet konstateret, at den esterogene evne hos visse arter gær medfører (re)generering af aromaer i frugtpræparater inokuleret med disse gærstammer. Gærstammers esterogene evne er forbundet med en lav esteraseaktivitet.The presence of esters plays an important role in providing the aroma of the vegetable raw materials. Namely, it has been found that the esterogenic ability of some yeast species results in (re) generating aromas in fruit preparations inoculated with these yeast strains. The esterogenic ability of yeast strains is associated with a low esterase activity.
4040
Selv om opfindelsen har særlig interesse til behandling af produkter af vegetabilsk oprindelse, kan den udøves med produkter af en anden oprindelse såsom mælkeprodukter.Although the invention is of particular interest in the treatment of products of vegetable origin, it may be practiced with products of another origin such as milk products.
DK 174433 B1 4DK 174433 B1 4
Inden for rammerne af den foreliggende opfindelse anvendes fortrinsvis gær fra slægterne WiHiopsis, Pachysofen eller Candida.Within the scope of the present invention, yeasts of the genera WiHiopsis, Pachysofen or Candida are preferably used.
Nedenståen eksempler belyser karakteristika og fordele ved den foreliggende opfindelse, 5 og fig. la og lb viser forbedringen af aromaprofilen hos et passionsfrugtkoncentrat ved hjælp af en kultur af en stamme af Candida humicola.The following examples illustrate the characteristics and advantages of the present invention; 1a and 1b show the enhancement of the aroma profile of a passion fruit concentrate using a culture of a strain of Candida humicola.
EKSEMPEL 1 10 Valg af gærEXAMPLE 1 10 Yeast Selection
Udvælgelse af gærstammer foretages ved måling af gærrcellers hydrolyse af p-nitrophenylacetat. 1 ml reaktionsblanding (2 mM p-ninitrophenylacetat i 0,5 M phosphatpuffer, pH 6,4) inkuberes I 10 minutter ved 30°C med en mængde celler, der udgår 1-2 mg totale celleproteiner(cellerne stammer fra en standardkultur i stationær 15 fase). Den mængden p-nitrophenol, der dannes ved hydrolyse af p-nitrophenylacetat, bestemmes med et spektrofotometer (λ - 405 nm) ved hjælp af en række p-nitrophenolopløsninger (0,01-0,1 pmol). Resultaterne udtrykkes I μ-mol p-nltrophenol pr. mg celleproteiner.Yeast strains are selected by measuring yeast cell hydrolysis of p-nitrophenyl acetate. 1 ml of reaction mixture (2 mM p-ninitrophenyl acetate in 0.5 M phosphate buffer, pH 6.4) is incubated for 10 minutes at 30 ° C with an amount of cells exiting 1-2 mg of total cell proteins (the cells originate from a standard culture in stationary 15). The amount of p-nitrophenol formed by the hydrolysis of p-nitrophenyl acetate is determined by a spectrophotometer (λ - 405 nm) using a series of p-nitrophenol solutions (0.01-0.1 pmol). The results are expressed in μ moles of p-nltrophenol per ml. mg of cellular proteins.
20 EKSEMPEL 2 RåmaterialerEXAMPLE 2 Raw Materials
Koncentrater af rosiner, æbler, ferskner og passionsfrugter bringes op på 10° Brix (et densitometer gradueret i Brlx-vægtgrader giver ved simpel aflæsning vægtmængden af 25 rent sukker indeholdt i 100 g af en vandig opløsning ved en temperatur på 15°C) ved hjælp afvand, og pH in—idstilles til 3,4-3,5. Produkterne steriliseres ved filtrering (Millipore-filter, 0,22 pm).Concentrates of raisins, apples, peaches and passion fruit are brought to 10 ° Brix (a densitometer graduated in Brlx weights gives by simple reading the weight of 25 pure sugar contained in 100 g of an aqueous solution at a temperature of 15 ° C) using water, and pH is adjusted to 3.4-3.5. The products are sterilized by filtration (Millipore filter, 0.22 µm).
Puréer af jordbær, bananer, pærer og solbær fremstilles ud fra 200 g frugter, der er 30 formalet med 50 ml vand. Præparaterne autoklaveres derefter i 20 minutter ved 120°C.Strawberries, bananas, pears and blackcurrants are made from 200 g of fruit ground 30 ml with 50 ml of water. The preparations are then autoclaved for 20 minutes at 120 ° C.
Der anvendes rester fra destillation af fermenterede pæremoster, der fortyndes 1:2 med vand og autoklaveres i 20 minutter ved 120eC.Residues from distillation of fermented bulb must be used, diluted 1: 2 with water and autoclaved for 20 minutes at 120 ° C.
35 EKSEMPEL 3EXAMPLE 3
DyrkningsbetingelserGrowing Conditions
Ud fra en deponeret kultur fremstilles en stamkultur i standardmedium (3 promille gærekstrakt, 5 promille bactopepton, 3 promille maltekstrakt, 10 promille 40 glucose), der inkuberes ved 25°C under konstant agitation (150 omdrejninger pr. minut).From a deposited culture, a stock culture is prepared in standard medium (3 barley yeast extract, 5 barley bactopeptone, 3 barley malt extract, 10 barley 40 glucose) which is incubated at 25 ° C under constant agitation (150 rpm).
Cellerne i begyndelsen af stationær fase vaskes med fysiologisk saltvand, og 108 celler anvendes til at inokulere 200 ml frugtpræparation i Erlenmeyer-kolber på 500 ml forsynet med vatpropper.The cells at the beginning of the stationary phase are washed with physiological saline and 108 cells are used to inoculate 200 ml of fruit preparation in 500 ml Erlenmeyer flasks with cotton swabs.
DK 174433 B1 5 5DK 174433 B1 5 5
Kulturerne anbringes ved 25°C på et roterende rysteapparat ved 150 omdrejninger pr. minut. Efter 16 timer bedømmes produkternes aromatransformation ved sensorisk analyse og ved chromatografi I gasformig fase.The cultures are placed at 25 ° C on a rotary shaker at 150 rpm. minute. After 16 hours, the aroma transformation of the products is assessed by sensory analysis and by gaseous phase chromatography.
EKSEMPEL 4 ResultaterExample 4 Results
Der udføres forsøg på stammer fra offentlige og private samlinger.Hver gærstammes 10 esteraseaktivitet bedømmes, og de aromatransformationer, der er udført for hver frugtpræparation, noteres. I tabel I er angivet samtlige resultater af disse forsøg.Trials are conducted from public and private collections. Each yeast strain's 10 esterase activity is evaluated and the aroma transformations performed for each fruit preparation are noted. Table I shows all the results of these experiments.
Det konstateres, at de gærstammer, som har en esteraseaktivitet, der er lavere end eller lig med 5 μΓηοΙ p-nitrophenol (PNP) pr. mg celleproteiner, er de mest effektive med hensyn 15 til aroma. Dette gælder især Williopsis saturnus, Pachysolen taunophilus og Candida humlcola.It is found that the yeast strains having an esterase activity lower than or equal to 5 μΓηοΙ p-nitrophenol (PNP) per mg of cell proteins are the most effective in aroma. This is especially true of Williopsis saturn, Pachysolen taunophilus and Candida bumblebee.
I tabel II er vist andre testede gærstammer med esteraseaktiviteter på over 5 pmol, og disse giver Ingen signifikant forbedring af aromaen af frugtpræparater.Table II shows other tested yeast strains with esterase activities greater than 5 pmol, which do not significantly improve the aroma of fruit preparations.
2020
Fig. la og lb viser forbedringen af aromaprofilen hos et passionsfrugtkoncentrat ved dyrkning af en stamme af Candida humicola.FIG. 1a and 1b show the enhancement of the aroma profile of a passion fruit concentrate by growing a strain of Candida humicola.
Fig. la viser mere præcist aromaprofilen hos et fortyndet koncentrat af passionsfrugter 25 ved chromatografi i gasformig fase.FIG. 1a shows more precisely the aroma profile of a diluted concentrate of passion fruit 25 in gaseous phase chromatography.
Fig. lb viser profilen af det samme fortyndede koncentrat efter behandling med en stamme af Candida humicola. Tallene 1-5 svarer til forekomsten af følgende forbindelser: isopentanol, isosmørsyre, furfurilalkohol, benzylalkohol, phenylethanol.FIG. 1b shows the profile of the same diluted concentrate after treatment with a strain of Candida humicola. The numbers 1-5 correspond to the occurrence of the following compounds: isopentanol, isobutyric acid, furfuryl alcohol, benzyl alcohol, phenylethanol.
3030
Virkningen af aromaforbedringen viser sig ved rekonstitution af den indledende aroma, der er gået tabt i løbet af varmesterilisationen(frugtpuré) eller i løbet af fremstillingen (frugtkoncentrat).The effect of the flavor enhancement is shown by the reconstitution of the initial flavor lost during heat sterilization (fruit puree) or during manufacture (fruit concentrate).
35 Der konstateres en forbedring af den typiske frugtaroma i visse præparater med svag aroma.35 An improvement of the typical fruit flavor is found in certain weak flavor preparations.
Der skabes nye frugtaromaer, der ikke fandtes i det oprindelige produkt, men som kan give det pågældende råmateriale behagelige aromaer.New fruit flavors are created that were not present in the original product, but which can give pleasant flavor to the raw material in question.
4040
Visse forbindelser med ubehagelig lugt, der fremkommer ved varmebehandlingen, forsvinder (fx furfural, som reduceres til den tilsvarende alkohol og derpå forestres).Certain compounds with unpleasant odors arising from the heat treatment disappear (e.g., furfural, which is reduced to the corresponding alcohol and then esterified).
DK 174433 B1 6DK 174433 B1 6
TABEL ITABLE I
» a g * g 10 10 31 .* 5 ? 3 f ? T»A g * g 10 10 31. * 5? 3 f? T
"·· * ! i s"·· * ! ice
O»^ Ci zf 5 JO »^ Ci zf 5 J
S'Sal § S % Slissr ^s.S'Sal § S% Slissr ^ s.
Γύ 1 f *£ sg i g g I 8 * s £ §2* · i ^ 2“ 8 S ^ ξ K S 9Γύ 1 f * £ sg i g g I 8 * s £ §2 * · i ^ 2 “8 S ^ ξ K S 9
3H Z OuiQjO 'oijd siSS3H Z OuiQjO 'oijd siSS
ΪΪ J g SV 8 » o 2 ! μ MΪΪ J g SV 8 »o 2! µ M
:: s g s * Μι Hi H* g 5 W ^ i 8* 1 £> πΓ I § i?:: s g s * Μι Hi H * g 5 W ^ i 8 * 1 £> πΓ I § i?
3| s- M3 | s- M
n. ^ -* -* KJ -t KJ U> U> NJ O -* -* ^l· S* ►*· ' % ^ ^ in ir C M^IVO Λ- oa <£ to o\ ^1 lO <71 U.n. ^ - * - * KJ -t KJ U> U> NJ O - * - * ^ l · S * ► * · '% ^^ in ir CM ^ IVO Λ- oa <£ to o \ ^ 1 lO < 71 U.
S tt sa I jp % 0 ...........................................* “ .............S tt sa I jp% 0 ........................................... * “.............
1 I § . 5 δ ^ δ ^ 1 · g* 9 g- § § δ § il ~ " ? ^ 9 9 5 1 '§§§*««1 5 5 i 5 §§' '*' ! ...........................................:......u·.....1 I §. 5 δ ^ δ ^ 1 · g * 9 g- § § δ § il ~ "? ^ 9 9 5 1 '§§§ *« «1 5 5 i 5 §§' '*'! ...... .....................................: ...... u · .... .
5 5 I 1 I I i I I I f I5 5 I 1 I I I I I I f I
-r——- A-r ——- A
9 9 9 9 · 5 5 5 ' · « § || 3 5 ‘ '·«··· | I« Μ ·4 Η Μ 4· M *4 *4 ·· 44 l| N Μ M * *4 Η «« Μ Μ Μ Μ η H 4· 4<? 44 >4 44 5 5 5 S. , 5 S 5 1 1 1 I? 7 DK 174433 B19 9 9 9 · 5 5 5 '· «§ || 3 5 '' · «··· | I «Μ · 4 Η Μ 4 · M * 4 * 4 ·· 44 l | N Μ M * * 4 Η «« Μ Μ Μ Μ η H 4 · 4 <? 44> 4 44 5 5 5 S., 5 S 5 1 1 1 I? 7 DK 174433 B1
TABEL IITABLE II
Gærstammer 5 Saccharomyces cerevisiae ATCC 36012 S. chevalieri ENSIA L 2010 S. bayanus CBS 429 10 S. diastaticus H. Tamuaki 5305-9D (Doshisha Women's College, Kyoto 602,Japan) Zygosaccharomyces rouxii CBS 441 15 Schizosaccharomyces pombe CBS 1042 Saccharomycodes ludwigii CBS 1169 Kluyveromyces lactis CBS 4372 20Yeast strains 5 Saccharomyces cerevisiae ATCC 36012 S. chevalieri ENSIA L 2010 S. bayanus CBS 429 10 S. diastaticus H. Tamuaki 5305-9D (Doshisha Women's College, Kyoto 602, Japan) Zygosaccharomyces rouxii CBS 441 15 Schizosaccharomyces pombe CBS 1042 Kluyveromyces lactis CBS 4372 20
Dekkera intermedia CBS 2796Covering intermedia CBS 2796
Hansenuia anomala CBS 263 25 H. anomala CBS 442 H. anomaia CBS 1683 H. anomala CBS 1685 30Hansenuia anomala CBS 263 25 H. anomala CBS 442 H. anomaia CBS 1683 H. anomala CBS 1685 30
H. anomala ENSIAH. anomala ENSIA
H. anomala CRPR-M49 (Centre de Recherche Pernod-Ricard) 35 Brettanomyces intermedius CBS 73 B. daussenii CBS 4608 B. daussenii CBS 4461 40 B. lambicus CBS 5206 Candida hu micola CBS 2040 DK 174433 B1 8 C. krusei CBS 2048 C. glabrata CBS 2663 5 ATCC: American Type Culture Collection CBS: Centraal Bureau voor Schimmel Culture, Delft, HollandH. anomala CRPR-M49 (Center of Research Pernod-Ricard) 35 Brettanomyces intermedius CBS 73 B. daussenii CBS 4608 B. daussenii CBS 4461 40 B. lambicus CBS 5206 Candida hu micola CBS 2040 DK 174433 B1 8 C. krusei CBS 2048 C glabrata CBS 2663 5 ATCC: American Type Culture Collection CBS: Central Agency for Mold Culture, Delft, The Netherlands
Claims (6)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8700501A FR2609602B1 (en) | 1987-01-19 | 1987-01-19 | PROCESS FOR FLAVORING BY LEVURIAN TREATMENT OF FOOD PRODUCTS AND FOOD PRODUCTS OBTAINED |
| FR8700501 | 1987-01-19 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DK20588D0 DK20588D0 (en) | 1988-01-18 |
| DK20588A DK20588A (en) | 1988-07-20 |
| DK174433B1 true DK174433B1 (en) | 2003-03-03 |
Family
ID=9347008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK198800205A DK174433B1 (en) | 1987-01-19 | 1988-01-18 | Process for the aromatization of foodstuffs and foodstuffs prepared by the process |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP0277062B1 (en) |
| AT (1) | ATE75920T1 (en) |
| DE (1) | DE3870894D1 (en) |
| DK (1) | DK174433B1 (en) |
| ES (1) | ES2031249T3 (en) |
| FR (1) | FR2609602B1 (en) |
| GR (1) | GR3005017T3 (en) |
| IE (1) | IE60891B1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2660666B1 (en) * | 1990-04-10 | 1994-05-20 | Argeville | PROCESS FOR THE RECOVERY OF BY-PRODUCTS OF PLANT OR ANIMAL EXTRACTION, PRODUCTS OBTAINED AND THEIR APPLICATION IN PERFUMERY AND COSMETICS. |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR400265A (en) * | 1909-02-27 | 1909-07-22 | Alden Bradley Starr | Kind of paper container, suitable for use as a milk carafe and for other purposes |
| FR469373A (en) * | 1913-03-23 | 1914-07-30 | Georg Frerichs | Process for the preparation of a plant extract similar to meat extract |
| FR511967A (en) * | 1919-04-15 | 1921-01-08 | Alexandre Augustin Florentin G | Process for improving the food qualities of certain substances |
-
1987
- 1987-01-19 FR FR8700501A patent/FR2609602B1/en not_active Expired - Fee Related
-
1988
- 1988-01-14 IE IE10188A patent/IE60891B1/en not_active IP Right Cessation
- 1988-01-18 EP EP88400094A patent/EP0277062B1/en not_active Expired - Lifetime
- 1988-01-18 DE DE8888400094T patent/DE3870894D1/en not_active Expired - Fee Related
- 1988-01-18 DK DK198800205A patent/DK174433B1/en not_active IP Right Cessation
- 1988-01-18 ES ES198888400094T patent/ES2031249T3/en not_active Expired - Lifetime
- 1988-01-18 AT AT88400094T patent/ATE75920T1/en not_active IP Right Cessation
-
1992
- 1992-06-24 GR GR920401357T patent/GR3005017T3/el unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DK20588D0 (en) | 1988-01-18 |
| DK20588A (en) | 1988-07-20 |
| EP0277062A2 (en) | 1988-08-03 |
| DE3870894D1 (en) | 1992-06-17 |
| IE60891B1 (en) | 1994-08-24 |
| ES2031249T3 (en) | 1992-12-01 |
| FR2609602A1 (en) | 1988-07-22 |
| EP0277062B1 (en) | 1992-05-13 |
| ATE75920T1 (en) | 1992-05-15 |
| FR2609602B1 (en) | 1990-12-07 |
| EP0277062A3 (en) | 1988-08-24 |
| IE880101L (en) | 1988-07-19 |
| GR3005017T3 (en) | 1993-05-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Cruess | Commercial fruit and vegetable products: a textbook for student, investigator, and manufacturer | |
| JP4746430B2 (en) | Processing method of coffee fruit | |
| Ashraf et al. | Date and date processing: a review | |
| JP5032979B2 (en) | Processing method of green coffee beans using surface processed coffee fruit | |
| Sanchez | Philippine fermented foods: principles and technology | |
| US20190254313A1 (en) | Fruit and vegetable juice rich in sod and processing method thereof | |
| JP2014533109A (en) | Process for producing improved alcoholic beverage and product produced by this process | |
| EP0777975A1 (en) | Treatment of vegetables and fruit | |
| JP2010509910A (en) | Coffee fruit processing method, green coffee beans, roasted coffee beans, and coffee beverage | |
| CN102943016A (en) | Method for brewing strawberry fruit wine by ultrasonic waves | |
| EA038009B1 (en) | Method for decreasing the lag time in a fermentation of a culture medium | |
| KR20170068691A (en) | Process of preparing apple vinegar | |
| Lima et al. | Traditional Brazilian fermented foods: Cultural and technological aspects | |
| JP2022554235A (en) | Liquid food containing liquid fraction of brewer's lees | |
| DK174433B1 (en) | Process for the aromatization of foodstuffs and foodstuffs prepared by the process | |
| KR102151573B1 (en) | Herb vinegar and manufacturing method thereof | |
| Babaali et al. | Risks of patulin and its removal procedures: A review | |
| US3795750A (en) | Method of simultaneously defatting,dehydrating,and eliminating bacteria from foodstuffs | |
| JPH03127972A (en) | Production of fermented drink of plant essence containing active protease | |
| Tiwari et al. | Recent bio-processing technologies for value added horticultural products | |
| KR102012217B1 (en) | Method for Manufacturing Allium hookeri Sap | |
| JP2021000067A (en) | Fermentation composition of astringent persimmon and its processing method | |
| JP2013208113A (en) | Vinegar using ginkgo, production method therefor and production method for alcohol using ginkgo | |
| JPS6091971A (en) | Fermented drink and production thereof | |
| KR102358930B1 (en) | Method for preparing seasame oil using apple concentrate |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PBP | Patent lapsed |
Country of ref document: DK |