ES2036383T3 - Procedimiento para la preparacion de un agente aromatizante. - Google Patents

Procedimiento para la preparacion de un agente aromatizante.

Info

Publication number
ES2036383T3
ES2036383T3 ES199090115362T ES90115362T ES2036383T3 ES 2036383 T3 ES2036383 T3 ES 2036383T3 ES 199090115362 T ES199090115362 T ES 199090115362T ES 90115362 T ES90115362 T ES 90115362T ES 2036383 T3 ES2036383 T3 ES 2036383T3
Authority
ES
Spain
Prior art keywords
procedure
preparation
flavoring agent
protein
suspension
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 - Lifetime
Application number
ES199090115362T
Other languages
English (en)
Other versions
ES2036383T5 (es
Inventor
Thang Ho Dac
Robert Dustan Wood
Alfred Woupeyi
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.)
Societe des Produits Nestle SA
Original Assignee
Societe des Produits Nestle SA
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=4272312&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2036383(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Societe des Produits Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2036383T3 publication Critical patent/ES2036383T3/es
Publication of ES2036383T5 publication Critical patent/ES2036383T5/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • 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
    • 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
    • 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
    • A23L27/50—Soya sauce
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)

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)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • General Chemical & Material Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Peptides Or Proteins (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicinal Preparation (AREA)
  • Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)

Abstract

PROCEDIMIENTO DE PREPARACION DE UN AGENTE AROMATIZANTE, EN EL CUAL SE PREPARA UNA SUSPENSION ACUOSA DE UNA MATERIA RICA EN PROTEINAS, SE SOLUBILIZAN LAS PROTEINAS POR HIDROLISIS CON UNA PROTERASA NEUTRA O ALCALINA, SE TRATA TERMICAMENTE LA SUSPENSION CON PH LIGERAMENTE ACIDO Y SE LA DEJA MADURAR CON ENZIMAS DE KOJI.
ES90115362T 1989-11-27 1990-08-10 Procedimiento de preparacion de un agente aromatizante. Expired - Lifetime ES2036383T5 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH4234/89A CH679542A5 (es) 1989-11-27 1989-11-27

Publications (2)

Publication Number Publication Date
ES2036383T3 true ES2036383T3 (es) 1993-05-16
ES2036383T5 ES2036383T5 (es) 2000-03-01

Family

ID=4272312

Family Applications (1)

Application Number Title Priority Date Filing Date
ES90115362T Expired - Lifetime ES2036383T5 (es) 1989-11-27 1990-08-10 Procedimiento de preparacion de un agente aromatizante.

Country Status (22)

Country Link
US (1) US5141757A (es)
EP (1) EP0429760B2 (es)
JP (1) JP2674695B2 (es)
KR (1) KR960005057B1 (es)
CN (1) CN1026457C (es)
AR (1) AR246798A1 (es)
AT (1) ATE83615T1 (es)
AU (1) AU637814B2 (es)
BR (1) BR9004522A (es)
CA (1) CA2023477C (es)
CH (1) CH679542A5 (es)
DE (1) DE69000661T3 (es)
DK (1) DK0429760T4 (es)
ES (1) ES2036383T5 (es)
GR (2) GR3006668T3 (es)
IN (2) IN171600B (es)
MX (1) MX171432B (es)
MY (1) MY106476A (es)
NO (1) NO179853C (es)
NZ (1) NZ235014A (es)
PT (1) PT95277A (es)
ZA (1) ZA906504B (es)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH682878A5 (fr) * 1991-11-01 1993-12-15 Nestle Sa Procédé permettant d'éviter le brunissement d'un produit alimentaire.
US5486461A (en) * 1991-11-08 1996-01-23 Novo Nordisk A/S Casein hydrolyzate and method for production of such casein hydrolyzate
DK46793D0 (da) * 1993-04-26 1993-04-26 Novo Nordisk As Enzym
DE69301149T3 (de) * 1993-08-21 2000-01-05 Nestle Sa Herstellung eines Gewürzes
SK281209B6 (sk) * 1993-09-21 2001-01-18 Societe Des Produits Nestle S. A. Spôsob výroby aromatizačného prostriedku
DE4413951C1 (de) * 1994-04-21 1995-08-03 Cpc Maizena Gmbh Verfahren zur Herstellung einer Würzsoße
DE69427360T2 (de) * 1994-12-16 2001-09-13 Nestle Sa Verfahren zur Herstellung eines Gewürzmittels
EP0722671B1 (fr) * 1994-12-21 2000-08-16 Societe Des Produits Nestle S.A. Poudre de matière alimentaire
US5618689A (en) * 1995-05-25 1997-04-08 Nestec S.A. Enhanced procedures for preparing food hydrolysates
PT829205E (pt) * 1996-09-17 2002-05-31 Nestle Sa Producao de condimento
WO1998018343A1 (en) * 1996-10-30 1998-05-07 Novo Nordisk A/S Method of producing food flavoring agent
WO1998018342A1 (en) * 1996-10-30 1998-05-07 Novo Nordisk A/S Method of producing food flavoring agent
US6007851A (en) * 1996-12-23 1999-12-28 Gist-Brocades, B.V. Process for producing a flavor enhancer
EP0897003B1 (en) * 1997-07-05 2004-05-12 Societe Des Produits Nestle S.A. Enhanced expression of proteolytic enzymes in koji mold
JP3497975B2 (ja) * 1997-09-17 2004-02-16 キッコーマン株式会社 調味液の製造方法
GB2336093B (en) * 1998-04-08 2002-09-25 Ingredients Ltd Ab Apparatus and method of forming biologically stable soya flour suspension
DE60039230D1 (de) 1999-03-11 2008-07-31 Nestle Sa Expression von proteolytischen enzymen in koji pilz in gegenwart von einer kohlenstoffquelle
FR2804691B1 (fr) 2000-02-04 2003-11-07 Roquette Freres Composition azotee resultant de l'hydrolyse du gluten de mais et son procede de fabrication
JP4184121B2 (ja) * 2003-03-10 2008-11-19 塩野香料株式会社 ホエイの酵素処理物の製造法、乳製品用天然系テイストフレーバー及びそれで賦香された乳製品
US20080233237A1 (en) * 2005-08-24 2008-09-25 Cj Cheiljedang Corp. Method of Producing a Solid Seasoning Using Liquid Culture of Kojic Mold From Plant Protein Source, a Solid Seasoning Produced From the Same, a General Food Seasoning, Sauce, Dressing, Soysauce, and Processed Food
FR2897239A1 (fr) * 2006-02-15 2007-08-17 Nutrinov Sa Procede d'obtention d'extraits actifs a partir de graines de soja et utilisations des extraits obtenus correspondantes
JP5892687B2 (ja) 2011-07-07 2016-03-23 高砂香料工業株式会社 風味改善ペプチド
CN103734666B (zh) * 2013-12-20 2015-10-21 广东美味鲜调味食品有限公司 一种富肽酱油的制备方法
RU2723044C2 (ru) 2015-10-27 2020-06-08 Сосьете Де Продюи Нестле С.А. Натуральная вкусоароматическая основа и способ ее приготовления
WO2023136404A1 (ko) * 2022-01-11 2023-07-20 대상 주식회사 이종 미생물 혼합 발효에 의한 조미소재의 제조방법
CN116035191A (zh) * 2023-01-09 2023-05-02 华南理工大学 一种结合酶解和发酵技术制备大豆风味料的方法和用途

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3475183A (en) * 1966-01-13 1969-10-28 Yoko Kimura Process of making seasoning liquid
US3852479A (en) * 1970-12-30 1974-12-03 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
US3857967A (en) * 1971-05-10 1974-12-31 Kikkoman Shoyu Co Ltd Preparation of food and beverages with peptidoglutaminase
CA971031A (en) * 1972-12-11 1975-07-15 Tadanobu Nakadai Process for manufacturing soy sauce using enzymatic preparation(s)
US3912822A (en) * 1973-03-27 1975-10-14 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
US3857966A (en) * 1973-08-16 1974-12-31 Gen Foods Corp Process for bland, soluble protein
JPS5135461A (es) * 1974-09-20 1976-03-25 Ajinomoto Kk
JPS5167757A (en) * 1974-12-11 1976-06-11 Ajinomoto Kk Chomiekino seizoho
JPS5668372A (en) * 1979-10-20 1981-06-09 Kikkoman Corp Preparation of seasoning containing salt
CA1198072A (en) * 1982-02-22 1985-12-17 Nicholas Melachouris Process for the preparation of protein hydrolysates
AU572586B2 (en) * 1983-12-14 1988-05-12 Ralston Purina Company Hydrolyzed vegetable protein
GB8528100D0 (en) * 1985-11-14 1985-12-18 Imp Biotechnology Zenymatic hydrolysis of proteins
CH679544A5 (es) * 1989-09-12 1992-03-13 Nestle Sa

Also Published As

Publication number Publication date
IN171600B (es) 1992-11-21
NO179853B (no) 1996-09-23
DE69000661D1 (de) 1993-02-04
DE69000661T3 (de) 2000-05-18
DK0429760T3 (da) 1993-02-15
JP2674695B2 (ja) 1997-11-12
DE69000661T2 (de) 1993-05-06
MY106476A (en) 1995-05-30
BR9004522A (pt) 1991-09-10
ES2036383T5 (es) 2000-03-01
MX171432B (es) 1993-10-26
AU637814B2 (en) 1993-06-10
JPH03168066A (ja) 1991-07-19
DK0429760T4 (da) 2000-03-27
CH679542A5 (es) 1992-03-13
NO903955D0 (no) 1990-09-11
ATE83615T1 (de) 1993-01-15
GR3006668T3 (es) 1993-06-30
US5141757A (en) 1992-08-25
IN171599B (es) 1992-11-21
PT95277A (pt) 1991-07-05
CN1026457C (zh) 1994-11-09
KR910009174A (ko) 1991-06-28
CA2023477A1 (en) 1991-05-28
AR246798A1 (es) 1994-09-30
EP0429760B1 (fr) 1992-12-23
EP0429760B2 (fr) 1999-12-01
AU6106290A (en) 1991-05-30
NO179853C (no) 1997-01-02
KR960005057B1 (ko) 1996-04-20
GR3032555T3 (en) 2000-05-31
EP0429760A1 (fr) 1991-06-05
CN1052246A (zh) 1991-06-19
NZ235014A (en) 1991-06-25
ZA906504B (en) 1991-06-26
CA2023477C (en) 1998-05-12
NO903955L (no) 1991-05-28

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