ES2538178T3 - Composiciones aromatizantes tipo horneado - Google Patents

Composiciones aromatizantes tipo horneado Download PDF

Info

Publication number
ES2538178T3
ES2538178T3 ES01114429.2T ES01114429T ES2538178T3 ES 2538178 T3 ES2538178 T3 ES 2538178T3 ES 01114429 T ES01114429 T ES 01114429T ES 2538178 T3 ES2538178 T3 ES 2538178T3
Authority
ES
Spain
Prior art keywords
baked
group
flavoring compositions
flavoring
bioconversion
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
ES01114429.2T
Other languages
English (en)
Inventor
Yvette Fleury
Marcel Alexandre Juillerat
Rachid Bel Rhlid
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
Nestle SA
Original Assignee
Societe des Produits Nestle SA
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=8177722&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2538178(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, Nestle SA filed Critical Societe des Produits Nestle SA
Application granted granted Critical
Publication of ES2538178T3 publication Critical patent/ES2538178T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Biotechnology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seasonings (AREA)

Abstract

Proceso para la generación de un aroma a horneado comprendiendo el paso - de calentamiento de una composición precursora aromatizante obtenida mediante un proceso el cual comprende - la bioconversión de al menos dos compuestos amino seleccionados del grupo que consiste en arginina, citrulina, glutamina, ornitina , prolina, dipeptidos y tripeptidos de tales aminoácidos seleccionados y al menos un azúcar reductor seleccionado del grupo que consiste en monosacáridos de C5 o C6 en presencia de un microorganismo seleccionado del grupo que consiste en de levaduras.

Description

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Claims (1)

  1. imagen1
ES01114429.2T 2001-06-15 2001-06-15 Composiciones aromatizantes tipo horneado Expired - Lifetime ES2538178T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP01114429.2A EP1266581B1 (en) 2001-06-15 2001-06-15 Baked type aromatising compositions

Publications (1)

Publication Number Publication Date
ES2538178T3 true ES2538178T3 (es) 2015-06-17

Family

ID=8177722

Family Applications (1)

Application Number Title Priority Date Filing Date
ES01114429.2T Expired - Lifetime ES2538178T3 (es) 2001-06-15 2001-06-15 Composiciones aromatizantes tipo horneado

Country Status (6)

Country Link
US (1) US7297355B2 (es)
EP (1) EP1266581B1 (es)
AU (1) AU2002319184B2 (es)
CA (1) CA2449905C (es)
ES (1) ES2538178T3 (es)
WO (1) WO2002102175A1 (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2000032B1 (en) * 2007-06-04 2018-03-07 Nestec S.A. Baked composition
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
FR2940608B1 (fr) * 2008-12-30 2011-04-22 Oreal Utilisation de monosaccharides et composition
CN109153983B (zh) * 2016-05-19 2023-02-17 雀巢产品有限公司 在食物中产生风味物的方法
EP3457868A1 (en) * 2016-05-19 2019-03-27 Nestec S.A. Flavour generation in food
RU2765752C2 (ru) 2016-12-16 2022-02-02 Сосьете Де Продюи Нестле С.А. Олигосахариды для создания вкусоароматических свойств
BR122022025211B1 (pt) * 2017-05-05 2023-09-26 Société Des Produits Nestlé S.A Fração pré-reagida e processo de preparação da mesma

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3466174A (en) * 1966-07-25 1969-09-09 Beatrice Foods Co Bread flavor
US3466176A (en) * 1967-12-20 1969-09-09 Beatrice Foods Co Manufacture of synthetic bread flavor
JPS496108B1 (es) * 1968-06-12 1974-02-12
JPS5618871B2 (es) 1972-05-06 1981-05-01
CH576239A5 (es) 1972-12-18 1976-06-15 Givaudan & Cie Sa
US4218487A (en) * 1977-05-31 1980-08-19 Givaudan Corporation Processes for preparing flavoring compositions
US4633168A (en) 1984-11-30 1986-12-30 Borg-Warner Corporation Measuring system for determining the reactance ratio of a pair of reactive devices
US5053236A (en) * 1988-03-09 1991-10-01 Kraft General Foods, Inc. Generation of aroma during microwave cooking
JPH02203738A (ja) * 1989-02-03 1990-08-13 Nakano Vinegar Co Ltd 鮮度保持剤
US5011696A (en) * 1990-03-12 1991-04-30 Kraft General Foods, Inc. Malt flavor material and preparation thereof
US5108766A (en) * 1990-10-22 1992-04-28 Pierre Gelinas Flavorants for enhancing the taste and flavor of bakery products and process of making
FR2670090B1 (fr) 1990-12-10 1994-01-21 Orsan Procede de preparation de bases proteiques pour la fabrication d'aromes.
CH682974A5 (fr) 1991-10-03 1993-12-31 Nestle Sa Utilisations de la carbométhoxy-2-pyrroline-1.
JPH07242661A (ja) 1994-03-04 1995-09-19 Shiono Koryo Kk 小麦粉食品の加熱香気を有する香料化合物ならびに香料組成物
DK0684307T3 (da) 1994-05-27 2000-05-15 Agrano Ag Fremgangsmåde til fremstilling af næringssubstrater, der kan anvendes til individuel dyrkning af gærarter og mælkesyrebakte
EP0951841A1 (en) 1997-12-23 1999-10-27 Societe Des Produits Nestle S.A. Process for the preparation of flavouring compositions and use of these compositions in bakery products
DE19806514A1 (de) 1998-02-17 1999-09-02 Boehringer Backmittel Gmbh & C Neuartige Wirkstoffkomposition zur Intensivierung der Bräunung und des Aromas von Gebäck

Also Published As

Publication number Publication date
AU2002319184B2 (en) 2008-08-28
EP1266581A1 (en) 2002-12-18
US20040156980A1 (en) 2004-08-12
US7297355B2 (en) 2007-11-20
CA2449905A1 (en) 2002-12-27
EP1266581B1 (en) 2015-04-01
CA2449905C (en) 2010-09-14
WO2002102175A1 (en) 2002-12-27

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