IE860264L - Foodflavours - Google Patents

Foodflavours

Info

Publication number
IE860264L
IE860264L IE860264A IE26486A IE860264L IE 860264 L IE860264 L IE 860264L IE 860264 A IE860264 A IE 860264A IE 26486 A IE26486 A IE 26486A IE 860264 L IE860264 L IE 860264L
Authority
IE
Ireland
Prior art keywords
enzymatic degradation
foodflavours
gb2171585a
biopolymers
organisms
Prior art date
Application number
IE860264A
Original Assignee
Unilever Plc
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 Unilever Plc filed Critical Unilever Plc
Publication of IE860264L publication Critical patent/IE860264L/en

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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/268—Hydrolysates from proteins
    • 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)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Process for preparing a food flavour comprises inactivating yeast and carrying out enzymatic degradation of biopolymers in conjunction with fermentation with micro-organisms. Preferably the enzymatic degradation is carried out with more than one enzyme either simultaneously or sequentially. [GB2171585A]
IE860264A 1985-01-31 1986-01-30 Foodflavours IE860264L (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB08502425A GB2171585A (en) 1985-01-31 1985-01-31 Yeast extract food flavour

Publications (1)

Publication Number Publication Date
IE860264L true IE860264L (en) 1986-07-31

Family

ID=10573715

Family Applications (1)

Application Number Title Priority Date Filing Date
IE860264A IE860264L (en) 1985-01-31 1986-01-30 Foodflavours

Country Status (3)

Country Link
GB (1) GB2171585A (en)
IE (1) IE860264L (en)
ZA (1) ZA86733B (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1336174C (en) * 1988-07-22 1995-07-04 Ronald Peter Potman Method for the preparation of a yeast extract said yeast extract, its use as a food flavour and a food composition comprising the yeast extract
GB9009000D0 (en) * 1990-04-21 1990-06-20 Bovril Ltd Novel process
CN115777904B (en) * 2022-12-14 2023-12-26 佛山市海天(高明)调味食品有限公司 Composite seafood flavor base stock and preparation method thereof

Also Published As

Publication number Publication date
GB8502425D0 (en) 1985-03-06
GB2171585A (en) 1986-09-03
ZA86733B (en) 1987-09-30

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