DK3054792T3 - Sammensætninger med kyllingearoma og fremstilling heraf - Google Patents
Sammensætninger med kyllingearoma og fremstilling heraf Download PDFInfo
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- DK3054792T3 DK3054792T3 DK14772392.8T DK14772392T DK3054792T3 DK 3054792 T3 DK3054792 T3 DK 3054792T3 DK 14772392 T DK14772392 T DK 14772392T DK 3054792 T3 DK3054792 T3 DK 3054792T3
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- flavour
- food
- boiled chicken
- feed
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Fodder In General (AREA)
Claims (13)
1. Fremgangsmåde til fremstilling af aroma af kogt kylling, hvilken fremgangsmåde omfatter opvarmning af en sammensætning, der omfatter en reducerende sukkerart og cystein og arachidonsyre, kendetegnet ved, at sammensætningen opvarmes og ekstruderes i en ekstruder ved en temperatur på mellem 80 °C og 140 °C.
2. Fremgangsmåde ifølge krav 1, hvorved sammensætningen desuden omfatter gærekstrakt eller autolysat fra gær, et proteinhydrolysat eller en kombination heraf.
3. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvorved sammensætningen desuden omfatter vand.
4. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvorved aromaen af kogt kylling forlader ekstruderen ved et tryk uden for ekstruderen, der varierer fra reduceret tryk til atmosfærisk tryk, for at give det ekstruderede produkt.
5. Fremgangsmåde ifølge krav 4, hvorved det ekstruderede produkt desuden kan afkøles og/eller tørres.
6. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvorved sammensætningen desuden omfatter leucin.
7. Aroma af kogt kylling, som kan opnås ved hjælp af en fremgangsmåde ifølge et hvilket som helst af kravene 1-6.
8. Krydderi, der omfatter en aroma af kogt kylling ifølge krav 7.
9. Krydderi ifølge krav 8, hvori mængden af aroma af kogt kylling er på mellem 0,5 og 10 vægt-% af krydderiets samlede vægt.
10. Fødevare eller foder, der omfatter en aroma af kogt kylling ifølge krav 7 eller et krydderi ifølge krav 8 eller 9.
11. Fødevare eller foder ifølge krav 10, hvori mængden af aroma af kogt kylling er på mellem 0,01 og 5 vægt-% af fødevarens eller foderets samlede vægt.
12. Anvendelse af en aroma af kogt kylling ifølge krav 7 eller et krydderi ifølge krav 8 eller 9 med henblik på at give eller forbedre smagen af kogt kylling i fødevarer eller foder.
13. Anvendelse ifølge krav 12, hvorved aromaen af kogt kylling tilsættes til fødevaren eller foderet i en mængde, der når op til en endelig koncentration på mellem 0,01 og 5 vægt-% af fødevarens eller foderets samlede vægt.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP13186316 | 2013-09-27 | ||
| PCT/EP2014/070553 WO2015044298A1 (en) | 2013-09-27 | 2014-09-25 | Compositions with a chicken flavour and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK3054792T3 true DK3054792T3 (da) | 2018-02-19 |
Family
ID=49237102
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK14772392.8T DK3054792T3 (da) | 2013-09-27 | 2014-09-25 | Sammensætninger med kyllingearoma og fremstilling heraf |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US20160213037A1 (da) |
| EP (1) | EP3054792B1 (da) |
| JP (1) | JP6561358B2 (da) |
| CN (1) | CN105592723A (da) |
| AU (1) | AU2014326902B2 (da) |
| DK (1) | DK3054792T3 (da) |
| PL (1) | PL3054792T3 (da) |
| RS (1) | RS56880B1 (da) |
| WO (1) | WO2015044298A1 (da) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813535A (zh) * | 2018-06-25 | 2018-11-16 | 珠海市宝门食品企业有限公司 | 一种素食鸡风味调味组合物、素鸡粉及制备方法 |
| WO2020193321A1 (en) * | 2019-03-28 | 2020-10-01 | Firmenich Sa | Flavor system |
| CN115484834A (zh) * | 2020-04-29 | 2022-12-16 | 联合利华知识产权控股有限公司 | 调味剂的制备方法 |
| CN116801732A (zh) * | 2020-11-30 | 2023-09-22 | 蚁创私人有限公司 | 肉类调味品 |
| CN117355229A (zh) * | 2021-03-03 | 2024-01-05 | 营养成分私人有限公司 | 微生物中磷脂的生产及其用途 |
| CA3210860A1 (en) * | 2021-03-03 | 2022-09-09 | Anna EL TAHCHY | Production of phospholipids in microbes and uses thereof |
| US20240407418A1 (en) * | 2021-10-20 | 2024-12-12 | Nourish Ingredients Pty Ltd | Compositions and methods for producing aromas |
| US20250380719A1 (en) * | 2022-05-25 | 2025-12-18 | Societe Des Produits Nestle S.A. | A process for preparing a texturized plant-based food product |
| WO2024013740A1 (en) * | 2022-07-12 | 2024-01-18 | Yissum Research Development Company Of The Hebrew University Of Jerusalem Ltd. | Chicken-substitute food products |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3689289A (en) * | 1971-05-24 | 1972-09-05 | Marcel Andre Perret | Chicken flavor and process for preparing the same |
| NL7403252A (da) * | 1973-03-19 | 1974-09-23 | ||
| NL8100815A (nl) * | 1981-02-19 | 1982-09-16 | Unilever Nv | Werkwijze ter bereiding van 4-hydroxy-5-methyl-2,3-dihydrofuran-3-on, alsmede werkwijze voor het wijzigen van de organoleptische eigenschappen van levensmiddelen en de aldus verkregen levensmiddelen. |
| US5216945A (en) * | 1987-04-06 | 1993-06-08 | Nestec S.A. | Apparatus for preparation of a flavoring agent |
| DE60200402T2 (de) * | 2001-02-05 | 2004-09-16 | Unilever N.V. | Verfahren und Geräte zur Herstellung von Geschmackszusammensetzungen |
| US6495184B1 (en) * | 2001-10-12 | 2002-12-17 | Kraft Foods Holdings, Inc. | Grilled meat flavoring composition and method of preparation |
| AU2002358164A1 (en) * | 2001-12-19 | 2003-06-30 | Dsm Ip Assets B.V. | Compositions with a chicken flavour, use and production thereof |
| KR100487854B1 (ko) * | 2002-12-30 | 2005-05-03 | 주식회사농심 | 닭고기 풍미 조미료의 제조 방법 |
| GB0319463D0 (en) * | 2003-08-20 | 2003-09-17 | Givaudan Sa | Compounds |
| JP5146321B2 (ja) * | 2006-12-04 | 2013-02-20 | 味の素株式会社 | 調味料の製造法 |
| US20110165304A1 (en) * | 2008-10-03 | 2011-07-07 | Dsm Ip Assets B.V. | Process to make food or feed flavour with glutathione or cystein |
| CN102077976A (zh) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | 一种天然鸡肉味香精 |
| CN102077977A (zh) * | 2009-11-26 | 2011-06-01 | 天津市春升清真食品有限公司 | 一种鸡肉味香精的制备方法 |
-
2014
- 2014-09-25 WO PCT/EP2014/070553 patent/WO2015044298A1/en not_active Ceased
- 2014-09-25 JP JP2016544757A patent/JP6561358B2/ja active Active
- 2014-09-25 PL PL14772392T patent/PL3054792T3/pl unknown
- 2014-09-25 EP EP14772392.8A patent/EP3054792B1/en active Active
- 2014-09-25 RS RS20180172A patent/RS56880B1/sr unknown
- 2014-09-25 AU AU2014326902A patent/AU2014326902B2/en not_active Ceased
- 2014-09-25 DK DK14772392.8T patent/DK3054792T3/da active
- 2014-09-25 CN CN201480053113.6A patent/CN105592723A/zh active Pending
- 2014-09-25 US US15/023,427 patent/US20160213037A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| JP6561358B2 (ja) | 2019-08-21 |
| EP3054792B1 (en) | 2017-11-22 |
| PL3054792T3 (pl) | 2018-04-30 |
| RS56880B1 (sr) | 2018-04-30 |
| JP2016534743A (ja) | 2016-11-10 |
| CN105592723A (zh) | 2016-05-18 |
| AU2014326902A1 (en) | 2016-03-24 |
| EP3054792A1 (en) | 2016-08-17 |
| US20160213037A1 (en) | 2016-07-28 |
| AU2014326902B2 (en) | 2018-02-15 |
| WO2015044298A1 (en) | 2015-04-02 |
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