ES2661506T3 - Composición de sabor umami mediante el procesamiento de hortalizas - Google Patents
Composición de sabor umami mediante el procesamiento de hortalizas Download PDFInfo
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- ES2661506T3 ES2661506T3 ES12809675.7T ES12809675T ES2661506T3 ES 2661506 T3 ES2661506 T3 ES 2661506T3 ES 12809675 T ES12809675 T ES 12809675T ES 2661506 T3 ES2661506 T3 ES 2661506T3
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- 235000019583 umami taste Nutrition 0.000 title abstract description 15
- 239000000796 flavoring agent Substances 0.000 title abstract description 12
- 239000000203 mixture Substances 0.000 title abstract description 11
- 235000013311 vegetables Nutrition 0.000 title abstract description 9
- 235000019634 flavors Nutrition 0.000 title description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 11
- 244000241257 Cucumis melo Species 0.000 abstract description 6
- 240000008042 Zea mays Species 0.000 abstract description 6
- 239000012141 concentrate Substances 0.000 abstract description 6
- 240000004713 Pisum sativum Species 0.000 abstract description 5
- 235000010582 Pisum sativum Nutrition 0.000 abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 5
- 235000005822 corn Nutrition 0.000 abstract description 5
- 241000335053 Beta vulgaris Species 0.000 abstract description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 abstract description 4
- 244000000626 Daucus carota Species 0.000 abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 abstract description 4
- 244000017020 Ipomoea batatas Species 0.000 abstract description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 3
- 235000016068 Berberis vulgaris Nutrition 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 235000009842 Cucumis melo Nutrition 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 235000019607 umami taste sensations Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 3
- 241000234282 Allium Species 0.000 abstract 2
- 235000021537 Beetroot Nutrition 0.000 abstract 1
- 235000021533 Beta vulgaris Nutrition 0.000 abstract 1
- 235000007244 Zea mays Nutrition 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 238000001223 reverse osmosis Methods 0.000 abstract 1
- 238000000108 ultra-filtration Methods 0.000 abstract 1
- 235000008504 concentrate Nutrition 0.000 description 4
- 235000014666 liquid concentrate Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 240000007087 Apium graveolens Species 0.000 description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 3
- 235000010591 Appio Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000011293 Brassica napus Nutrition 0.000 description 2
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- TVEXGJYMHHTVKP-UHFFFAOYSA-N 6-oxabicyclo[3.2.1]oct-3-en-7-one Chemical compound C1C2C(=O)OC1C=CC2 TVEXGJYMHHTVKP-UHFFFAOYSA-N 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 240000008100 Brassica rapa Species 0.000 description 1
- 244000045195 Cicer arietinum Species 0.000 description 1
- 235000010523 Cicer arietinum Nutrition 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 240000006568 Lathyrus odoratus Species 0.000 description 1
- 235000003805 Musa ABB Group Nutrition 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000017879 Nasturtium officinale Nutrition 0.000 description 1
- 240000005407 Nasturtium officinale Species 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 240000004370 Pastinaca sativa Species 0.000 description 1
- 235000017769 Pastinaca sativa subsp sativa Nutrition 0.000 description 1
- 235000008673 Persea americana Nutrition 0.000 description 1
- 244000025272 Persea americana Species 0.000 description 1
- 235000015266 Plantago major Nutrition 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241001284352 Terminalia buceras Species 0.000 description 1
- 244000294925 Tragopogon dubius Species 0.000 description 1
- 235000004478 Tragopogon dubius Nutrition 0.000 description 1
- 235000012363 Tragopogon porrifolius Nutrition 0.000 description 1
- 244000193174 agave Species 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 230000030688 sensory perception of umami taste Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
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
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Proceso para preparar una composición saborizante que tiene un gusto umami y un contenido de glutamato monosódico (MSG) inferior al 1% en peso (% en peso respecto a materia seca total), el cual consta de las siguientes etapas: a) calentar materia vegetal seleccionada del grupo formado por tirabeques (Pisum sativum var.), maíz (Zea mays var.), remolacha roja, remolacha blanca, remolacha dorada (Beta vulgaris var.), boniatos (Ipomoea batatas var.), zanahorias (Daucus carota ssp.), cebollas (Allium ssp.), cohombro de melón kelek (Cucumis melo) y cualquier combinación de ellos en agua, a cualquier temperatura dada, para obtener un agua de cocción que contenga los agentes saborizantes extraídos de la materia vegetal; b) separar la materia vegetal del agua de cocción; y c) concentrar el agua de cocción para obtener la composición saborizante, lo cual incluye una operación de ultrafiltración seguida de una filtración por ósmosis inversa.
Description
- Intensidad de sabor umami
- Muestra
- 0 1 2 3
- Agua de escaldar guisantes (A)
- 1 3
- C + D + F + G
- 2 2
- C + F
- 3 1
- C + D
- 1 2 1
- D + F
- 1 3
Ejemplo 3: uso de otras aguas de escaldar hortalizas
5 Se siguió el método general del ejemplo 1 con el agua de escaldar maíz. También se aplicó la misma calificación del sabor. El valor del MSG del producto retenido II sin diluir es de 0,042 g/100 ml, que está por debajo del umbral de sabor del MSG.
Tabla 3: Intensidad del sabor umami de diferentes fracciones después de la filtración (rediluidas hasta la masa seca
10 del agua de escaldado inicial). Las letras de las muestras se refieren a la figura 1. Los resultados indican el número de personas de un equipo de ocho catadores experimentados que calificaron la intensidad del sabor umami (0 = no umami; 1 = umami apenas perceptible; 2 = umami claramente perceptible; 3 = umami fuerte).
- Intensidad de sabor umami
- Muestra
- 0 1 2 3
- Agua de escaldar guisantes (A)
- 7 1
- Producto retenido I (C)
- 8
- Permeado I (D)
- 2 2
- Producto retenido II (F)
- 2 3 4
- Permeado II (G)
- 8
15 Ejemplo 4: aplicación de otros métodos de concentración
Otro método de preparar la composición según la presente invención con maíz consiste en: calentar el maíz en agua (relación de material vegetal a agua 1:2) a 95ºC durante 40 minutos. Colar para separar los fragmentos sólidos (de tamaño superior a 1 mm) y retener el extracto acuoso. Reducir el contenido de agua a 90 – 100ºC durante un tiempo
20 comprendido entre 10 y 20 minutos, con el fin de concentrar los compuestos saborizantes.
Ejemplo 5: uso de otras hortalizas
Se usaron distintas hortalizas para su extracción acuosa y concentración por reducción. De este modo se obtuvieron
25 concentrados líquidos como composiciones saborizantes, según lo especificado en la tabla 4. Las composiciones saborizantes líquidas se añadieron a un caldo base que no contenía MSG, según una proporción que variaba entre 0,8 y 3,6% (v/v). Las soluciones de caldo resultantes fueron degustadas luego por un panel de catadores expertos, que calificó el sabor umami aportado por las composiciones saborizantes líquidas. Los resultados de esta evaluación están indicados en la tabla 4 como S (sí), cuando se percibió dicho sabor umami, y como N (no), cuando el panel de
30 expertos no percibió tal sabor. Al igual que en los concentrados líquidos originales, es decir en las composiciones saborizantes, las concentraciones de MSG también están expresadas en la tabla 4 en g/100 g de líquido, así como en porcentaje de peso seco (% e.p.) respecto al contenido absoluto de materia seca en esos concentrados.
7
Tabla 4: resumen del sabor umami de composiciones saborizantes de distintas hortalizas
- Hortaliza
- Percepción de sabor umami: S (sí), N (no) MSG en el concentrado líquido MSG en el concentrado líquido, en % e.p.3
- Tomate
- S 1,27 g/100 g1 3,065%
- Patata
- N 0,46 g/100 g -
- Aceitunas negras
- N - -
- Aceitunas verdes
- N 0,01 g/100 g1 0,023%
- Cebollas
- S 0,01 g/100 g2 aprox. 0,02 – 0,03%
- Zanahoria
- S 0,03 g/100 g1 0,054%
- Aguacate
- N 0,28 g/100 g2 -
- Espárragos
- N - -
- Pimentón
- N - -
- Berros
- N - -
- Brócoli
- N - -
- Coliflor
- N - -
- Apio / apio nabo
- N 0,01 g/100 g1 0,046%
- Berenjena
- N - -
- Nabo
- N - -
- Hinojo
- N - -
- Cohombro de melón kelek (Cucumis melo)
- S 0,01 g/100 g1 0,034%
- Garbanzos
- N - -
- Puerro
- N 0,37 g/100 g2 -
- Chirivía
- N 0,12 g/100 g2 -
- Calabaza
- N - -
- Col
- N 0,2 g/100 g1 0,786%
- Mirepoix (zanahoria, puerro, apio y cebolla)
- N 0,09 g/100 g1 0,260%
- Llantén
- N - -
- Salsifí
- N - -
- Maíz
- S 0,04 – 0,42 g/100 g1 0,165 – 0,671%
- Remolacha
- S 0,01 – 0,18 g/100 g1 0,049 – 0,783%
- Guisante de olor
- S 0,01 g/100 g1 0,052%
- Guisantes
- S 0,02 g/100 g1 0,113%
- Boniato
- S 0,01 g/100 g1 0,031%
5 1: Referido a concentrado húmedo, medido por HPLC (Gratzfeld-Huesgen, 2002, Sensitive and reliable amino acid analysis in protein hydrolysates using [Análisis sensible y fiable de aminoácidos en hidrolizados proteicos mediante el uso de] Agilent 1100 Series. Agilent Tech Note 5968-5658E)
2: Valor del producto vegetal completo comestible, tomado de la literatura (Souci, Fachmann and Kraut, 2012, Food
10 Composition and Nutrition Tables [Composición de los alimentos y tablas de nutrición], medpharm GmbH Scientific Publishers, Stuttgart, Alemania, edición en línea)
3: MSG medido por HPLC (Gratzfeld-Huesgen, 2002, Sensitive and reliable amino acid analysis in protein
hydrolysates using [Análisis sensible y fiable de aminoácidos en hidrolizados proteicos mediante el uso de] Agilent 15 1100 Series. Agilent Tech Note 5968-5658E)
Los resultados demuestran que en los extractos vegetales seleccionados de cebolla, zanahoria, melón kelek, maíz, remolacha, guisante de olor, guisante y boniato se puede percibir un claro sabor umami que no es, o solo en parte, debido a la presencia de glutamato monosódico, puesto que el nivel de MSG en estas composiciones saborizantes
20 concentradas es muy inferior al 1% en peso (% en peso respecto a materia seca total). La percepción del sabor umami del extracto de tomate puede deducirse que se debe a la presencia elevada de MSG en tales concentrados.
Debe apreciarse que, aunque la presente invención se ha descrito con referencia a formas de ejecución específicas, es posible realizar variaciones y modificaciones sin apartarse del alcance de la misma, tal como está definida en las 25 reivindicaciones. Además, si hay equivalencias conocidas de las características específicas, tales equivalentes se incorporan como si hicieran referencia específica a esta descripción.
8
Claims (1)
-
imagen1
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP11195489 | 2011-12-23 | ||
| EP11195489 | 2011-12-23 | ||
| PCT/EP2012/075068 WO2013092296A1 (en) | 2011-12-23 | 2012-12-11 | Umami flavour composition from vegetable processing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES2661506T3 true ES2661506T3 (es) | 2018-04-02 |
Family
ID=47501127
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES12809675.7T Active ES2661506T3 (es) | 2011-12-23 | 2012-12-11 | Composición de sabor umami mediante el procesamiento de hortalizas |
Country Status (17)
| Country | Link |
|---|---|
| US (1) | US10064420B2 (es) |
| EP (1) | EP2793616B1 (es) |
| AU (1) | AU2012358445B2 (es) |
| BR (1) | BR112014014686A2 (es) |
| CA (1) | CA2860096C (es) |
| CL (1) | CL2014001690A1 (es) |
| CO (1) | CO7000764A2 (es) |
| ES (1) | ES2661506T3 (es) |
| HU (1) | HUE036926T2 (es) |
| IL (1) | IL232884A0 (es) |
| MX (1) | MX349939B (es) |
| PH (1) | PH12014501301A1 (es) |
| PL (1) | PL2793616T3 (es) |
| RU (1) | RU2611158C2 (es) |
| SG (2) | SG11201403155YA (es) |
| UA (1) | UA112671C2 (es) |
| WO (1) | WO2013092296A1 (es) |
Families Citing this family (29)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PT2984073T (pt) | 2013-02-08 | 2019-01-21 | Gen Mills Inc | Produto alimentar com baixo teor de sódio |
| CN105324037B (zh) * | 2013-07-03 | 2018-02-23 | 荷兰联合利华有限公司 | 马铃薯来源的风味增强组合物及其制造方法 |
| CN107809913A (zh) * | 2015-06-24 | 2018-03-16 | 雀巢产品技术援助有限公司 | 用于食物产品的风味组合物 |
| WO2016207174A1 (en) * | 2015-06-24 | 2016-12-29 | Nestec S.A. | (5R)-(ß-D-GLUCOPYRANOSYLOXY)-1,5-DIHYDRO-2H-PYRROL-2- ONE AS UMAMI MOLECULE |
| WO2017217838A1 (en) * | 2016-06-16 | 2017-12-21 | Hama Holding B.V. | Protein composition obtained from allium |
| EP3320784A1 (en) * | 2016-11-10 | 2018-05-16 | GNT Group B.V. | Concentrated orange carrot permeates |
| CA3066886A1 (en) | 2017-06-29 | 2019-01-03 | Societe Des Produits Nestle S.A. | Process for making a bouillon tablet or bouillon cube |
| WO2019145353A1 (en) | 2018-01-24 | 2019-08-01 | Societe Des Produits Nestle S.A. | Process for preparing a bouillon tablet |
| CN111867394A (zh) | 2018-04-06 | 2020-10-30 | 雀巢产品有限公司 | 制备汤羹片的方法 |
| WO2019192961A1 (en) | 2018-04-06 | 2019-10-10 | Societe Des Produits Nestle S.A. | Process for preparing a bouillon tablet |
| MX2020008625A (es) | 2018-04-06 | 2020-10-08 | Nestle Sa | Proceso para preparar una tableta de caldo. |
| CN111867392A (zh) | 2018-04-06 | 2020-10-30 | 雀巢产品有限公司 | 用于制备汤羹片的方法 |
| CA3094614A1 (en) | 2018-05-09 | 2019-11-14 | Societe Des Produits Nestle S.A. | Process for the production of a food composition with improved flow-ability |
| US20220160006A1 (en) | 2019-02-01 | 2022-05-26 | Societe Des Produits Nestle S.A. | Bouillon tablet |
| CN114080160A (zh) | 2019-08-23 | 2022-02-22 | 雀巢产品有限公司 | 制备汤羹片的方法 |
| CN114096160A (zh) | 2019-08-26 | 2022-02-25 | 雀巢产品有限公司 | 包含水合质构化植物蛋白的仿肉产品 |
| AU2021209787A1 (en) | 2020-01-24 | 2022-05-26 | Société des Produits Nestlé S.A. | A kit of parts for a packed noodle product |
| BR112022013497A2 (pt) | 2020-02-11 | 2022-09-13 | Nestle Sa | Tablete de caldo |
| US20230086169A1 (en) | 2020-02-11 | 2023-03-23 | Societe Des Produits Nestle S.A. | A process for producing of a bouillon tablet |
| WO2021229005A1 (en) | 2020-05-13 | 2021-11-18 | Unilever Ip Holdings B.V. | Pea-derived flavouring material |
| DE202021102619U1 (de) | 2020-05-13 | 2021-08-19 | Emsland-Stärke Gesellschaft mit beschränkter Haftung | Geschmacksstoffe aus Erbsen |
| CN116867378A (zh) * | 2021-02-19 | 2023-10-10 | 联合利华知识产权控股有限公司 | 海藻提取物 |
| WO2022229299A1 (en) | 2021-04-28 | 2022-11-03 | Société des Produits Nestlé S.A. | A composition of a dehydrated meat analogue product |
| WO2022229301A1 (en) | 2021-04-28 | 2022-11-03 | Société des Produits Nestlé S.A. | A composition of a dehydrated meat analogue product |
| EP4346431A1 (en) | 2021-06-02 | 2024-04-10 | Société des Produits Nestlé S.A. | Plant-based meat alternative product with a meat-like color appearance |
| WO2023062216A1 (en) | 2021-10-14 | 2023-04-20 | Purac Biochem B.V. | Fermented onion composition |
| WO2023217605A1 (en) | 2022-05-11 | 2023-11-16 | Société des Produits Nestlé S.A. | A process for preparing a meat analogue product |
| WO2024042034A1 (en) | 2022-08-24 | 2024-02-29 | Unilever Ip Holdings B.V. | Food product |
| WO2024046744A1 (en) | 2022-08-31 | 2024-03-07 | Société des Produits Nestlé S.A. | A process for producing a wet savoury product |
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| DE3229345A1 (de) * | 1982-08-06 | 1984-02-09 | Henkel KGaA, 4000 Düsseldorf | Herstellung eines rote bete-saftkonzentrats mit besserer geschmacksneutralitaet und haltbarkeit |
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| JP3108346B2 (ja) * | 1995-11-07 | 2000-11-13 | 寺尾 仁秀 | 魚類の煮汁抽出液の処理方法 |
| CN1058278C (zh) * | 1997-02-27 | 2000-11-08 | 吉林省农业科学院原子能利用研究所 | 甜菜红色素的制备 |
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| PL353772A1 (en) * | 1999-08-19 | 2003-12-01 | Tate & Lyle Sugar Holdings, Inc.Tate & Lyle Sugar Holdings, Inc. | Sugar beet membrane filtration process |
| KR100384707B1 (ko) | 2000-06-23 | 2003-05-22 | 제일식품개발(주) | 양파를 이용한 분말차의 제조방법 및 양파를 이용한 분말차 |
| PT1344459E (pt) * | 2002-03-12 | 2009-11-11 | Nestle Sa | Composições de tempero |
| KR100840397B1 (ko) | 2005-08-06 | 2008-06-23 | 김영식 | 양파를 이용한 건강식품의 제조방법 |
| PT1993380T (pt) * | 2006-03-08 | 2017-01-27 | Nestec Sa | Auxiliar de culinária estável em armazenamento e um processo para a sua preparação |
| BRPI0715257B1 (pt) | 2006-10-04 | 2023-03-07 | Unilever N.V | Extrato de tomate fracionado, composição realçadora de sabor, uso de um extrato de tomate fracionado, método de produção de um extrato de tomate fracionado, método de preparação de um produto e produto |
| US8685481B2 (en) | 2007-12-21 | 2014-04-01 | Conopco, Inc. | Umami active fraction and method to prepare the same |
| CN101675799B (zh) | 2008-09-18 | 2012-12-26 | 紫山丸善(龙海)果菜加工有限公司 | 一种蘑菇浓缩液生产方法 |
| US20110305816A1 (en) | 2008-12-19 | 2011-12-15 | Sander Dubbelman | Umami active fraction, method to prepare the same, method of enhancing umami taste and method of preparing a food product |
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| CN101735648B (zh) | 2010-01-25 | 2013-09-18 | 青岛鹏远康华天然产物有限公司 | 双水相萃取体系分离纯化甜菜红色素的方法 |
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2012
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- 2012-12-11 BR BR112014014686A patent/BR112014014686A2/pt not_active Application Discontinuation
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- 2012-12-11 SG SG11201403155YA patent/SG11201403155YA/en unknown
- 2012-12-11 AU AU2012358445A patent/AU2012358445B2/en active Active
- 2012-12-11 MX MX2014007568A patent/MX349939B/es active IP Right Grant
- 2012-12-11 CA CA2860096A patent/CA2860096C/en active Active
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- 2012-12-11 HU HUE12809675A patent/HUE036926T2/hu unknown
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- 2012-12-11 SG SG10201604272VA patent/SG10201604272VA/en unknown
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|---|---|
| MX2014007568A (es) | 2014-08-27 |
| BR112014014686A2 (pt) | 2017-06-13 |
| CA2860096A1 (en) | 2013-06-27 |
| UA112671C2 (uk) | 2016-10-10 |
| EP2793616B1 (en) | 2018-01-24 |
| PL2793616T3 (pl) | 2018-07-31 |
| MX349939B (es) | 2017-08-21 |
| AU2012358445B2 (en) | 2016-10-20 |
| NZ626096A (en) | 2016-02-26 |
| RU2611158C2 (ru) | 2017-02-21 |
| US10064420B2 (en) | 2018-09-04 |
| WO2013092296A1 (en) | 2013-06-27 |
| CL2014001690A1 (es) | 2014-10-17 |
| EP2793616A1 (en) | 2014-10-29 |
| AU2012358445A1 (en) | 2014-07-03 |
| PH12014501301A1 (en) | 2014-09-15 |
| IL232884A0 (en) | 2014-07-31 |
| CO7000764A2 (es) | 2014-07-21 |
| US20150017308A1 (en) | 2015-01-15 |
| RU2014130305A (ru) | 2016-02-20 |
| CN104010523A (zh) | 2014-08-27 |
| SG11201403155YA (en) | 2014-07-30 |
| CA2860096C (en) | 2020-09-01 |
| SG10201604272VA (en) | 2016-07-28 |
| HUE036926T2 (hu) | 2018-08-28 |
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