EA200801605A1 - Технологические вкусовые добавки с низким содержанием акриламида - Google Patents

Технологические вкусовые добавки с низким содержанием акриламида

Info

Publication number
EA200801605A1
EA200801605A1 EA200801605A EA200801605A EA200801605A1 EA 200801605 A1 EA200801605 A1 EA 200801605A1 EA 200801605 A EA200801605 A EA 200801605A EA 200801605 A EA200801605 A EA 200801605A EA 200801605 A1 EA200801605 A1 EA 200801605A1
Authority
EA
Eurasian Patent Office
Prior art keywords
technological
acrylamide content
low acrylamide
taste additives
amount
Prior art date
Application number
EA200801605A
Other languages
English (en)
Other versions
EA016260B1 (ru
Inventor
Ян Геррит Кортес
Бертус Нордам
Original Assignee
ДСМ АйПи АССЕТС Б.В.
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=37831709&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EA200801605(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by ДСМ АйПи АССЕТС Б.В. filed Critical ДСМ АйПи АССЕТС Б.В.
Publication of EA200801605A1 publication Critical patent/EA200801605A1/ru
Publication of EA016260B1 publication Critical patent/EA016260B1/ru

Links

Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/347—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of proteins from microorganisms or unicellular algae
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
    • C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
    • C12Y305/01001—Asparaginase (3.5.1.1)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Organic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Cell Biology (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Fats And Perfumes (AREA)
  • Fodder In General (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Данное изобретение описывает новый дрожжевой экстракт, дрожжевой автолизат и белковый гидролизат с количеством свободного аспарагина не выше чем 1 мг/г. Эти дрожжевой экстракт, дрожжевой автолизат или белковый гидролизат могут быть преимущественно использованы в производстве технологической вкусовой добавки с количеством акриламида не выше чем 800 ppb. Эта технологическая вкусовая добавка является, в частности, подходящей для применения с целью придания вкуса пищевым продуктам или корму.
EA200801605A 2005-12-28 2006-12-22 Способ получения технологической вкусовой добавки с пониженным содержанием акриламида, добавка, полученная этим способом, и ее применение EA016260B1 (ru)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US75421905P 2005-12-28 2005-12-28
EP05113023 2005-12-28
PCT/EP2006/012648 WO2007073945A1 (en) 2005-12-28 2006-12-22 Process flavours with low acrylamide

Publications (2)

Publication Number Publication Date
EA200801605A1 true EA200801605A1 (ru) 2008-10-30
EA016260B1 EA016260B1 (ru) 2012-03-30

Family

ID=37831709

Family Applications (1)

Application Number Title Priority Date Filing Date
EA200801605A EA016260B1 (ru) 2005-12-28 2006-12-22 Способ получения технологической вкусовой добавки с пониженным содержанием акриламида, добавка, полученная этим способом, и ее применение

Country Status (15)

Country Link
US (2) US20080317904A1 (ru)
EP (2) EP1971219B2 (ru)
JP (1) JP5452933B2 (ru)
KR (1) KR101355783B1 (ru)
AR (1) AR056858A1 (ru)
AU (1) AU2006331045B2 (ru)
CA (1) CA2631839C (ru)
DK (1) DK3357345T3 (ru)
EA (1) EA016260B1 (ru)
HK (1) HK1128202A1 (ru)
IL (1) IL191980A (ru)
NO (1) NO20083300L (ru)
PL (2) PL3357345T3 (ru)
RS (1) RS57272B2 (ru)
WO (1) WO2007073945A1 (ru)

Cited By (1)

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PT106520A (pt) * 2012-09-05 2014-03-05 Univ Do Porto Método de obtenção de extratos enzimáticos, extratos enzimaticos obtidos pelo referido método e suas aplicações

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JP5452933B2 (ja) 2005-12-28 2014-03-26 ディーエスエム アイピー アセッツ ビー．ブイ． 低アクリルアミドのプロセスフレーバー
US20120269926A1 (en) * 2008-02-19 2012-10-25 Xuefeng Yu Yeast extract and method of producng the same
JP4909326B2 (ja) * 2008-04-01 2012-04-04 キリンフードテック株式会社 チーズ風味及び／又は乳感増強方法
CN101669576B (zh) * 2008-09-12 2013-02-20 安琪酵母股份有限公司 一种酵母组合物及饲料
WO2010046313A1 (en) 2008-10-20 2010-04-29 Dsm Ip Assets B.V. Fish flavour
CA2746857A1 (en) * 2008-12-16 2010-06-24 Novozymes A/S Stabilization of asparaginase
CN101756151B (zh) * 2008-12-24 2012-12-12 安琪酵母股份有限公司 一种高谷氨酸酵母抽提物及其制备方法
WO2011000824A2 (en) * 2009-07-02 2011-01-06 Dsm Ip Assets B.V. Compositions suitable as a flavour and to the use of these compositions to evoke or enhance koku perception
RU2603061C2 (ru) 2010-03-02 2016-11-20 Ренессанс Байосайенс Корп., Функциональное улучшение микроорганизмов для минимизации продукции акриламида
DK2713774T3 (da) 2011-05-31 2019-09-23 Dsm Ip Assets Bv Fremgangsmåde til fremstilling af et gærafledt produkt, der omfatter reducerende sukker
RU2769287C2 (ru) * 2013-01-11 2022-03-30 Импоссибл Фудз Инк. Способы и композиции пригодных к потреблению материалов
EP3288394A4 (en) * 2015-04-28 2019-01-23 Mars, Incorporated PROCESS FOR THE PREPARATION OF A STERILIZED WASTE FOOD PRODUCT
WO2021209582A1 (en) * 2020-04-16 2021-10-21 Dsm Ip Assets B.V. Dark yeast extract
MX2022013621A (es) * 2020-04-29 2022-11-16 Unilever Ip Holdings B V Proceso para la preparacion de un saborizante.
US20240130407A1 (en) * 2021-02-22 2024-04-25 Dsm Ip Assets B.V. Coated meat or fish substitute

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT106520A (pt) * 2012-09-05 2014-03-05 Univ Do Porto Método de obtenção de extratos enzimáticos, extratos enzimaticos obtidos pelo referido método e suas aplicações

Also Published As

Publication number Publication date
PL1971219T3 (pl) 2018-08-31
RS57272B1 (sr) 2018-08-31
CA2631839C (en) 2013-10-29
HK1128202A1 (en) 2009-10-23
CA2631839A1 (en) 2007-07-05
WO2007073945A1 (en) 2007-07-05
NO20083300L (no) 2008-09-22
AU2006331045A1 (en) 2007-07-05
AU2006331045B2 (en) 2011-11-24
EA016260B1 (ru) 2012-03-30
RS57272B2 (sr) 2020-08-31
EP1971219A1 (en) 2008-09-24
KR20080079288A (ko) 2008-08-29
EP3357345B1 (en) 2020-02-12
EP3357345A1 (en) 2018-08-08
JP5452933B2 (ja) 2014-03-26
US20080317904A1 (en) 2008-12-25
IL191980A (en) 2014-06-30
KR101355783B1 (ko) 2014-01-24
PL3357345T3 (pl) 2020-07-13
EP1971219B2 (en) 2020-05-27
JP2009521914A (ja) 2009-06-11
AR056858A1 (es) 2007-10-24
DK3357345T3 (da) 2020-05-04
IL191980A0 (en) 2008-12-29
US20160249649A1 (en) 2016-09-01
PL1971219T5 (pl) 2020-10-19
EP1971219B1 (en) 2018-03-21

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