IE880101L - Process for flavouring foodstuffs - Google Patents

Process for flavouring foodstuffs

Info

Publication number
IE880101L
IE880101L IE880101A IE10188A IE880101L IE 880101 L IE880101 L IE 880101L IE 880101 A IE880101 A IE 880101A IE 10188 A IE10188 A IE 10188A IE 880101 L IE880101 L IE 880101L
Authority
IE
Ireland
Prior art keywords
foodstuffs
flavouring
yeasts
materials
flavouring foodstuffs
Prior art date
Application number
IE880101A
Other versions
IE60891B1 (en
Inventor
Barbu Dinu Vladimir Vladescu
Original Assignee
Pernod Ricard
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 Pernod Ricard filed Critical Pernod Ricard
Publication of IE880101L publication Critical patent/IE880101L/en
Publication of IE60891B1 publication Critical patent/IE60891B1/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/003—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages by a biochemical process
    • 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

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Physiology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

A process for the flavouring, by yeast treatment, of foodstuffs especially based on vegetable raw materials having little or no flavour, or of compositions based on such materials, in which the said foodstuffs are treated with a yeast culture or an acellular extract of the said yeasts, these yeasts displaying a low esterase activity. It also relates to foodstuffs obtained via this process. <IMAGE>
IE10188A 1987-01-19 1988-01-14 Process for the flavouring of foodstuffs by treatment with yeast, and foodstuffs obtained IE60891B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8700501A FR2609602B1 (en) 1987-01-19 1987-01-19 PROCESS FOR FLAVORING BY LEVURIAN TREATMENT OF FOOD PRODUCTS AND FOOD PRODUCTS OBTAINED

Publications (2)

Publication Number Publication Date
IE880101L true IE880101L (en) 1988-07-19
IE60891B1 IE60891B1 (en) 1994-08-24

Family

ID=9347008

Family Applications (1)

Application Number Title Priority Date Filing Date
IE10188A IE60891B1 (en) 1987-01-19 1988-01-14 Process for the flavouring of foodstuffs by treatment with yeast, and foodstuffs obtained

Country Status (8)

Country Link
EP (1) EP0277062B1 (en)
AT (1) ATE75920T1 (en)
DE (1) DE3870894D1 (en)
DK (1) DK174433B1 (en)
ES (1) ES2031249T3 (en)
FR (1) FR2609602B1 (en)
GR (1) GR3005017T3 (en)
IE (1) IE60891B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2660666B1 (en) * 1990-04-10 1994-05-20 Argeville PROCESS FOR THE RECOVERY OF BY-PRODUCTS OF PLANT OR ANIMAL EXTRACTION, PRODUCTS OBTAINED AND THEIR APPLICATION IN PERFUMERY AND COSMETICS.

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR400265A (en) * 1909-02-27 1909-07-22 Alden Bradley Starr Kind of paper container, suitable for use as a milk carafe and for other purposes
FR469373A (en) * 1913-03-23 1914-07-30 Georg Frerichs Process for the preparation of a plant extract similar to meat extract
FR511967A (en) * 1919-04-15 1921-01-08 Alexandre Augustin Florentin G Process for improving the food qualities of certain substances

Also Published As

Publication number Publication date
DK20588D0 (en) 1988-01-18
DK20588A (en) 1988-07-20
EP0277062A2 (en) 1988-08-03
DE3870894D1 (en) 1992-06-17
IE60891B1 (en) 1994-08-24
ES2031249T3 (en) 1992-12-01
DK174433B1 (en) 2003-03-03
FR2609602A1 (en) 1988-07-22
EP0277062B1 (en) 1992-05-13
ATE75920T1 (en) 1992-05-15
FR2609602B1 (en) 1990-12-07
EP0277062A3 (en) 1988-08-24
GR3005017T3 (en) 1993-05-24

Similar Documents

Publication Publication Date Title
EP0195213A3 (en) Lactic acid containing fruit products and process for lactic fermentation of fruit products
MY132063A (en) Flavouring agent
JPS562915A (en) Preparation of healthful drink
IE880101L (en) Process for flavouring foodstuffs
FR2670090B1 (en) PROCESS FOR THE PREPARATION OF PROTEIN BASES FOR THE MANUFACTURE OF FLAVORS.
ES2021603B3 (en) Aromatic beverages obtained by fermentation from grape must and microbiological procedure for its preparation.
JPS5592662A (en) Beverage made by lactic fermentation of adlay and method of making the same
AU590287B2 (en) A process and an apparatus for preparing a cold beverage
DE59002155D1 (en) METHOD FOR THE PRODUCTION OF ALCOHOL-FREE BEVERAGES CONTAINING FERMENTATIVALLY OBTAINED LACTIC ACID.
AU2763592A (en) Method of vegetable processing
EP0052208A3 (en) Process for the production of coconut oil
JPS6474975A (en) Preparation of alcoholic beverage
GB1533315A (en) Process for the treatment of the distillation residues of white wines
ES488691A1 (en) Treating juice with lactic bacteria
Ganou-Parfait et al. Origin of ethyl 2 methyl 3 butyric acid component of rum volatile acidity.
JPS56121452A (en) Preparation of rice-bran paste for making pickled vegetable having improved taste and flavor
FR2360666A1 (en) Fermented mixed milk and plant prods. - subjected to light alcoholic fermentation in addn. to lactic acid fermentation
UA9027A (en) StarWriterMETHOD FOR PRODUCING FEED PROTEIN PRODUCT
JPS57105173A (en) Preparation of fruit drink
RU98114622A (en) METHOD FOR PRODUCING HONEY-ALCOHOLIC BEVERAGE
HUT38233A (en) Method for producing fodder components of improved biological value by using of certain by-products of distillation, brewing and sugar production
TH5959B (en) Process for fermentation to produce 5 &#39;- Inosinic acid.

Legal Events

Date Code Title Description
MM4A Patent lapsed