FR2497635A1 - Procede de preparation d'un arome alimentaire a gout de viande de veau et arome alimentaire ainsi obtenu - Google Patents

Procede de preparation d'un arome alimentaire a gout de viande de veau et arome alimentaire ainsi obtenu Download PDF

Info

Publication number
FR2497635A1
FR2497635A1 FR8100921A FR8100921A FR2497635A1 FR 2497635 A1 FR2497635 A1 FR 2497635A1 FR 8100921 A FR8100921 A FR 8100921A FR 8100921 A FR8100921 A FR 8100921A FR 2497635 A1 FR2497635 A1 FR 2497635A1
Authority
FR
France
Prior art keywords
yeasts
whey
lysing
process according
veal
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.)
Granted
Application number
FR8100921A
Other languages
English (en)
French (fr)
Other versions
FR2497635B1 (cs
Inventor
Gilbert Ritzenthaler
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.)
BIOPROX PRODUITS BIOCHIMIQUES
Original Assignee
BIOPROX PRODUITS BIOCHIMIQUES
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
Application filed by BIOPROX PRODUITS BIOCHIMIQUES filed Critical BIOPROX PRODUITS BIOCHIMIQUES
Priority to FR8100921A priority Critical patent/FR2497635A1/fr
Priority to PCT/FR1982/000006 priority patent/WO1982002323A1/fr
Publication of FR2497635A1 publication Critical patent/FR2497635A1/fr
Application granted granted Critical
Publication of FR2497635B1 publication Critical patent/FR2497635B1/fr
Granted legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/06—Lysis of microorganisms
    • C12N1/063—Lysis of microorganisms of yeast

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • Biomedical Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)
FR8100921A 1981-01-14 1981-01-14 Procede de preparation d'un arome alimentaire a gout de viande de veau et arome alimentaire ainsi obtenu Granted FR2497635A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR8100921A FR2497635A1 (fr) 1981-01-14 1981-01-14 Procede de preparation d'un arome alimentaire a gout de viande de veau et arome alimentaire ainsi obtenu
PCT/FR1982/000006 WO1982002323A1 (fr) 1981-01-14 1982-01-13 Preparation d'un arome de viande

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8100921A FR2497635A1 (fr) 1981-01-14 1981-01-14 Procede de preparation d'un arome alimentaire a gout de viande de veau et arome alimentaire ainsi obtenu

Publications (2)

Publication Number Publication Date
FR2497635A1 true FR2497635A1 (fr) 1982-07-16
FR2497635B1 FR2497635B1 (cs) 1983-03-25

Family

ID=9254298

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8100921A Granted FR2497635A1 (fr) 1981-01-14 1981-01-14 Procede de preparation d'un arome alimentaire a gout de viande de veau et arome alimentaire ainsi obtenu

Country Status (2)

Country Link
FR (1) FR2497635A1 (cs)
WO (1) WO1982002323A1 (cs)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007003773A3 (fr) * 2005-07-01 2007-04-05 Soc Extraction Principes Actif Utilisation d'un extrait de levure en tant qu'agent actif inducteur de la synthese des proteines sirt dans les cellules de la peau
WO2009007424A1 (en) * 2007-07-10 2009-01-15 Dsm Ip Assets B.V. Yeast autolysates

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3661676D1 (en) * 1985-01-31 1989-02-16 Unilever Nv Food flavours
US5486368A (en) * 1992-05-28 1996-01-23 Dmv Usa, Inc. Production of a cultured yeast product from whey permeate, yeast cream and yeast centrate
WO2012011402A1 (ja) * 2010-07-22 2012-01-26 キッコーマン株式会社 乳酸含有酵母エキス

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE112099C (cs) *
US3394013A (en) * 1964-11-02 1968-07-23 Procter & Gamble Flavored fatty material and process for preparing the same
FR2033934A5 (cs) * 1969-02-08 1970-12-04 Kyowa Hakko Kogyo Kk
FR2197524A1 (cs) * 1972-09-06 1974-03-29 Mueller Hans
US3809780A (en) * 1969-02-08 1974-05-07 Kyowa Hakko Kogyo Kk Preparation of a seasoning agent

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE112099C (cs) *
US3394013A (en) * 1964-11-02 1968-07-23 Procter & Gamble Flavored fatty material and process for preparing the same
FR2033934A5 (cs) * 1969-02-08 1970-12-04 Kyowa Hakko Kogyo Kk
US3809780A (en) * 1969-02-08 1974-05-07 Kyowa Hakko Kogyo Kk Preparation of a seasoning agent
FR2197524A1 (cs) * 1972-09-06 1974-03-29 Mueller Hans

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
EXBK/77 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007003773A3 (fr) * 2005-07-01 2007-04-05 Soc Extraction Principes Actif Utilisation d'un extrait de levure en tant qu'agent actif inducteur de la synthese des proteines sirt dans les cellules de la peau
WO2009007424A1 (en) * 2007-07-10 2009-01-15 Dsm Ip Assets B.V. Yeast autolysates
JP2010532981A (ja) * 2007-07-10 2010-10-21 ディーエスエム アイピー アセッツ ビー．ブイ． 酵母自己消化物
AU2008274259B2 (en) * 2007-07-10 2013-09-12 Dsm Ip Assets B.V. Yeast autolysates
EA018646B1 (ru) * 2007-07-10 2013-09-30 ДСМ АйПи АССЕТС Б.В. Дрожжевой автолизат, способ его приготовления и применение, вкусоароматическая добавка для пищевых продуктов на его основе
CN101686720B (zh) * 2007-07-10 2016-04-20 帝斯曼知识产权资产管理有限公司 酵母自溶物

Also Published As

Publication number Publication date
WO1982002323A1 (fr) 1982-07-22
FR2497635B1 (cs) 1983-03-25

Similar Documents

Publication Publication Date Title
EP0429760B2 (fr) Procédé de préparation d'un agent aromatisant
US6007851A (en) Process for producing a flavor enhancer
US20080254187A1 (en) Seasoning having function of imparting kokumi taste
EP0191513B1 (en) A process for the preparation of food flavours
CA2301314C (en) Production of hydrolysate
EP0039415B1 (fr) Procédé de fabrication d'un extrait de levure
JPH06113789A (ja) 呈味性ヌクレオチド高含有酵母エキス及びその製造法
FR2497635A1 (fr) Procede de preparation d'un arome alimentaire a gout de viande de veau et arome alimentaire ainsi obtenu
TWI351924B (en) Preparation method for yeast extract product
JP2660836B2 (ja) マルトテトラオース生成アミラーゼ活性を有するポリペプチドとその用途
EP0148428B1 (fr) Produit aromatisant
JP3484428B2 (ja) 酵母エキスの製造方法
US4996064A (en) Novel foodstuff from soymilk and method for production thereof
JPH10165137A (ja) 調味料の製造法
WO1998027828A1 (en) Flavour enhancer
JPH0534939B2 (cs)
JP2019129795A (ja) 風味改良剤
JPH0670716A (ja) 酵母エキス組成物及びその製造法
JP2004229540A (ja) 酵母エキスの製造法
AU2016345575B2 (en) Natural flavor base and process for its preparation
JP3528878B2 (ja) 食品用保存剤
JPH11127812A (ja) 調味料の製造法
KR920009476B1 (ko) 복합 발효조미료 및 이의 제조방법
CA3061551A1 (en) Natural flavor base and process for its preparation
JP2001046009A (ja) 粉末調味料の製造法

Legal Events

Date Code Title Description
ST Notification of lapse