IN170690B - - Google Patents

Info

Publication number
IN170690B
IN170690B IN494/MAS/90A IN494MA1990A IN170690B IN 170690 B IN170690 B IN 170690B IN 494MA1990 A IN494MA1990 A IN 494MA1990A IN 170690 B IN170690 B IN 170690B
Authority
IN
India
Application number
IN494/MAS/90A
Other languages
English (en)
Inventor
Soon-Young Kwon Steven
Vir Vadehra Dharam
Original Assignee
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=26664100&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=IN170690(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of IN170690B publication Critical patent/IN170690B/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
    • A23J3/344—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins of casein
    • 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
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • 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
    • A23V2300/00—Processes
    • A23V2300/28—Hydrolysis, degree of hydrolysis
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/147—Helveticus

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Seasonings (AREA)
  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
IN494/MAS/90A 1989-07-07 1990-06-19 IN170690B (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US37752289A 1989-07-07 1989-07-07
SG91794A SG91794G (en) 1989-07-07 1994-07-11 Protein hydrolysis.

Publications (1)

Publication Number Publication Date
IN170690B true IN170690B (fr) 1992-05-02

Family

ID=26664100

Family Applications (1)

Application Number Title Priority Date Filing Date
IN494/MAS/90A IN170690B (fr) 1989-07-07 1990-06-19

Country Status (17)

Country Link
EP (1) EP0406598B1 (fr)
JP (1) JP3142001B2 (fr)
KR (1) KR950013948B1 (fr)
AR (1) AR243936A1 (fr)
AT (1) ATE103141T1 (fr)
AU (1) AU624004B2 (fr)
CA (1) CA2019850C (fr)
DE (1) DE69007556T2 (fr)
DK (1) DK0406598T3 (fr)
ES (1) ES2033174B1 (fr)
IE (1) IE64732B1 (fr)
IN (1) IN170690B (fr)
NO (1) NO178077C (fr)
NZ (1) NZ234383A (fr)
PT (1) PT94614B (fr)
SG (1) SG91794G (fr)
ZA (1) ZA904929B (fr)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5053234A (en) * 1984-04-30 1991-10-01 Advanced Hydrolyzing Systems, Inc. Method for producing a proteinaceous product by digestion of raw animal parts
SK281209B6 (sk) * 1993-09-21 2001-01-18 Societe Des Produits Nestle S. A. Spôsob výroby aromatizačného prostriedku
JP3516318B2 (ja) 1995-03-07 2004-04-05 雪印乳業株式会社 新規エンドペプチダーゼ
JP3542093B2 (ja) * 1995-06-01 2004-07-14 オーム乳業株式会社 苦味が少なく且つ低アレルゲン性の乳組成物とその製造方法
JP4369753B2 (ja) * 2001-10-16 2009-11-25 グリム、フリートリッヒ 複合構造船舶
US20080292750A1 (en) * 2004-03-19 2008-11-27 Camoina Nederland Holding B.V. Method of Preparing a Food Ingredient and Food Product Having Angiotensin-I-Converting Enzyme Inhibiting Properties and Products Thus Obtained
WO2007080599A2 (fr) * 2006-01-13 2007-07-19 Secretary, Department Of Atomic Energy Procédé enzymatique pour enlever l'amertume d'un hydrolysat de protéines en utilisant des peptidases immobilisées
JP2011504363A (ja) * 2007-11-23 2011-02-10 ディーエスエム アイピー アセッツ ビー．ブイ． 改良された生理活性ペプチドの生成
PL215480B1 (pl) * 2008-10-16 2013-12-31 Inst Chemii Przemyslowej Sposób otrzymywania preparatów peptydowych do podawania doustnego
JP5981235B2 (ja) * 2012-06-08 2016-08-31 長谷川香料株式会社 穀物含有飲食品用呈味改善剤
CN109310128A (zh) 2016-04-08 2019-02-05 弗劳恩霍夫应用研究促进协会 来自于豆科或油料果实的工艺技术功能植物蛋白分馏物

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8528100D0 (en) * 1985-11-14 1985-12-18 Imp Biotechnology Zenymatic hydrolysis of proteins
DE3774203D1 (de) * 1986-06-13 1991-12-05 House Food Industrial Co Verfahren zur reduktion von schlechtem geschmack aus nahrungsmitteln mit essigsaeurebakterien.
FR2625651B1 (fr) * 1988-01-08 1994-01-21 Bioeurope Procede d'elimination de l'amertume d'hydrolysats de proteines et produit obtenu

Also Published As

Publication number Publication date
AU624004B2 (en) 1992-05-28
DK0406598T3 (da) 1994-07-04
DE69007556T2 (de) 1994-06-30
EP0406598B1 (fr) 1994-03-23
KR910002356A (ko) 1991-02-25
CA2019850A1 (fr) 1991-01-07
EP0406598A1 (fr) 1991-01-09
AR243936A1 (es) 1993-09-30
IE902234A1 (en) 1991-01-16
NO178077B (no) 1995-10-09
ES2033174A1 (es) 1993-03-01
AU5759190A (en) 1991-01-10
PT94614A (pt) 1991-03-20
SG91794G (en) 1994-10-14
NO902791L (no) 1991-01-08
JPH0349651A (ja) 1991-03-04
PT94614B (pt) 1997-02-28
NO178077C (no) 1996-01-17
ZA904929B (en) 1991-04-24
NZ234383A (en) 1991-05-28
ES2033174B1 (es) 1994-01-01
IE64732B1 (en) 1995-09-06
CA2019850C (fr) 2000-02-01
DE69007556D1 (de) 1994-04-28
JP3142001B2 (ja) 2001-03-07
KR950013948B1 (ko) 1995-11-18
ATE103141T1 (de) 1994-04-15
NO902791D0 (no) 1990-06-22

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