ES2036383T5 - Procedimiento de preparacion de un agente aromatizante. - Google Patents
Procedimiento de preparacion de un agente aromatizante.Info
- Publication number
- ES2036383T5 ES2036383T5 ES90115362T ES90115362T ES2036383T5 ES 2036383 T5 ES2036383 T5 ES 2036383T5 ES 90115362 T ES90115362 T ES 90115362T ES 90115362 T ES90115362 T ES 90115362T ES 2036383 T5 ES2036383 T5 ES 2036383T5
- Authority
- ES
- Spain
- Prior art keywords
- procedure
- preparation
- flavoring agent
- suspension
- protein
- 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
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)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Peptides Or Proteins (AREA)
- Jellies, Jams, And Syrups (AREA)
- Beans For Foods Or Fodder (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Medicinal Preparation (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.
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 ES2036383T3 (es) | 1993-05-16 |
ES2036383T5 true 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)
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 |
ES2082567T5 (es) * | 1993-08-21 | 2000-01-16 | Nestle Sa | Produccion de un condimento. |
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 |
ES2150477T3 (es) * | 1994-12-21 | 2000-12-01 | Nestle Sa | Polvo de materia alimenticia. |
US5618689A (en) * | 1995-05-25 | 1997-04-08 | Nestec S.A. | Enhanced procedures for preparing food hydrolysates |
ATE210929T1 (de) * | 1996-09-17 | 2002-01-15 | Nestle Sa | Herstellung eines gewürzes |
WO1998018343A1 (en) * | 1996-10-30 | 1998-05-07 | Novo Nordisk A/S | Method of producing food flavoring agent |
DK0936875T3 (da) * | 1996-10-30 | 2003-10-06 | Novozymes As | Fremgangsmåde til fremstilling af et levnedsmiddelaromastof |
US6007851A (en) | 1996-12-23 | 1999-12-28 | Gist-Brocades, B.V. | Process for producing a flavor enhancer |
DE69729085T2 (de) * | 1997-07-05 | 2005-04-21 | Nestle Sa | Gesteigerte Expression proteolytischer Enzyme in ... |
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 |
US7368272B1 (en) | 1999-03-11 | 2008-05-06 | Nestec S.A. | Expression of proteolytic enzymes in koji mold in the presence of carbon sources |
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 |
EP1928266A4 (en) * | 2005-08-24 | 2012-06-27 | Cj Cheiljedang Corp | METHOD FOR PRODUCING A SOLIDS SPICE BY USING A LIQUID CULTURE OF KOJIC MILK FROM A PLANT PROTEIN SOURCE, SOLIDS SPICES MADE THEREFROM, GENERAL FOOD SPICES, SOAP, DRESSING, SOY SAUSES AND PROCESSED FOODSTUFFS |
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 |
WO2017071890A1 (en) * | 2015-10-27 | 2017-05-04 | Nestec S.A. | Natural flavor base and process for its preparation |
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)
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 |
-
1989
- 1989-11-27 CH CH4234/89A patent/CH679542A5/fr not_active IP Right Cessation
-
1990
- 1990-08-10 EP EP90115362A patent/EP0429760B2/fr not_active Expired - Lifetime
- 1990-08-10 DK DK90115362T patent/DK0429760T4/da not_active Application Discontinuation
- 1990-08-10 AT AT90115362T patent/ATE83615T1/de not_active IP Right Cessation
- 1990-08-10 ES ES90115362T patent/ES2036383T5/es not_active Expired - Lifetime
- 1990-08-10 DE DE69000661T patent/DE69000661T3/de not_active Expired - Lifetime
- 1990-08-10 US US07/565,517 patent/US5141757A/en not_active Expired - Lifetime
- 1990-08-16 ZA ZA906504A patent/ZA906504B/xx unknown
- 1990-08-16 CA CA002023477A patent/CA2023477C/en not_active Expired - Fee Related
- 1990-08-16 IN IN647/MAS/90A patent/IN171600B/en unknown
- 1990-08-16 AU AU61062/90A patent/AU637814B2/en not_active Ceased
- 1990-08-16 IN IN646/MAS/90A patent/IN171599B/en unknown
- 1990-08-22 NZ NZ235014A patent/NZ235014A/en unknown
- 1990-09-07 MY MYPI90001543A patent/MY106476A/en unknown
- 1990-09-11 BR BR909004522A patent/BR9004522A/pt not_active Application Discontinuation
- 1990-09-11 MX MX022335A patent/MX171432B/es unknown
- 1990-09-11 PT PT95277A patent/PT95277A/pt not_active Application Discontinuation
- 1990-09-11 JP JP2241055A patent/JP2674695B2/ja not_active Expired - Lifetime
- 1990-09-11 NO NO903955A patent/NO179853C/no not_active IP Right Cessation
- 1990-09-12 CN CN90107659A patent/CN1026457C/zh not_active Expired - Fee Related
- 1990-09-12 AR AR90317843A patent/AR246798A1/es active
- 1990-09-12 KR KR1019900014369A patent/KR960005057B1/ko not_active IP Right Cessation
-
1992
- 1992-12-24 GR GR920403101T patent/GR3006668T3/el unknown
-
2000
- 2000-02-02 GR GR20000400251T patent/GR3032555T3/el not_active IP Right Cessation
Also Published As
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG2A | Definitive protection |
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