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

imagen1
imagen2
imagen3
imagen4
imagen5
imagen6

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
PL2000032T3 (pl) * 2007-06-04 2018-08-31 Nestec S.A. Pieczona kompozycja
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
JP2019516370A (ja) * 2016-05-19 2019-06-20 ネステク ソシエテ アノニム 食品におけるフレーバー生成
US20190281874A1 (en) 2016-12-16 2019-09-19 Nestec S.A. Oligosaccharides for flavour generation
CA3054767A1 (en) * 2017-05-05 2018-11-08 Societe Des Produits Nestle S.A. Process for the preparation of heat treated cereal based food products

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
ES2142919T3 (es) 1994-05-27 2000-05-01 Agrano Ag Procedimiento de preparacion de medios de cultivo utilizables para el cultivo individual de levaduras y de bacterias lacticas o el cocultivo de levaduras y de bacterias lacticas.
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
CA2449905C (en) 2010-09-14
US7297355B2 (en) 2007-11-20
EP1266581B1 (en) 2015-04-01
CA2449905A1 (en) 2002-12-27
AU2002319184B2 (en) 2008-08-28
US20040156980A1 (en) 2004-08-12
WO2002102175A1 (en) 2002-12-27
EP1266581A1 (en) 2002-12-18

Similar Documents

Publication Publication Date Title
WO2010051541A3 (en) Compositions containing delta-9-thc-amino acid esters and process of preparation
WO2008081519A1 (ja) 甘味系アミノ酸高含有調味料組成物及びそれを得る酵母
ES2538178T3 (es) Composiciones aromatizantes tipo horneado
WO2006105112A3 (en) Amino acid-containing composition for preventing or remedying in the skeletal muscle of aged people
BRPI0512347A (pt) preparação da pregabalina e compostos relacionados
EP1619201A4 (en) NEW GLYCOPEPTIDE OR PEPTIDE FOR DELIVERING RICH TASTE AND PROCESS FOR THE AROMATISATION OF FOOD
US20170143022A1 (en) Compositions Incorporating an Umami Flavor Agent
GB0614353D0 (en) Oral compositions, their preparation and use
MX2007013623A (es) Preparacion externa para la piel.
AR067701A1 (es) Metodos y composiciones utiles para la preparacion de inhibidores del contransportador de sodio y glucosa 2
AR088279A1 (es) Composiciones enmascarantes del sabor, composiciones edulcorantes y composiciones de productos de consumo que contienen dichas composiciones
MX2010006370A (es) Composiciones de activo antitranspirante que tienen un cromatograma sec que exhibe una intensidad de pico 4 sec elevada.
ZA201005615B (en) Pharmaceutical compositions of entacapone,levodopa and carbidopa with improved bioavailability
CN102036649A8 (zh) 精氨酸盐及其治疗口腔疾病的用途
EA200701810A1 (ru) Производное изоксазолина и новый способ его получения
WO2007133642A8 (en) Sport drink containing amino acids and carbohydrates
RS52129B (en) A DIETARY SUPPLEMENT WHICH PROVIDES ENERGY TO THE SKELETIC MUSCLES AND PROTECTS THE CARDIOVASCULAR TRACT
EA200501250A1 (ru) Композиция, содержащая смесь активных начал, и способ ее получения
SI1539114T1 (sl) Filmska obloga za tablete in kaplete
EA200701743A1 (ru) Адъювантная композиция, содержащая фосфат алюминия и 3d-mpl
MX2008004899A (es) Compuestos y métodos para partículas de condensado de ácido ribonucleico de péptido para terapéuticos de arn.
UA102111C2 (uk) Фармацевтична композиція у вигляді разової пероральної дози, що містить леводопу, карбідопу і ентакапон або їх солі
WO2008065485A3 (en) Stable pharmaceutical compositions of a calcium channel blocker and an ace inhibitor
MY141938A (en) Process for preparing a fish sauce and a seasoning based on fermented fish
TW200724039A (en) Vegetable and/or fruit beverage compositions