IN178947B - - Google Patents

Info

Publication number
IN178947B
IN178947B IN737MA1994A IN178947B IN 178947 B IN178947 B IN 178947B IN 737MA1994 A IN737MA1994 A IN 737MA1994A IN 178947 B IN178947 B IN 178947B
Authority
IN
India
Application number
Other languages
English (en)
Inventor
Sven Heyland
Thang Ho Dac
Hugh Hose
Robert Dustan Wood
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
Application filed by Nestle Sa filed Critical Nestle Sa
Priority to IN737MA1994 priority Critical patent/IN178947B/en
Publication of IN178947B publication Critical patent/IN178947B/en

Links

Classifications

    • D—TEXTILES; PAPER
    • D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
    • D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
    • D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
    • D01F6/88—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polycondensation products as major constituent with other polymers or low-molecular-weight compounds
    • D01F6/92—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polycondensation products as major constituent with other polymers or low-molecular-weight compounds of polyesters
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L67/00—Compositions of polyesters obtained by reactions forming a carboxylic ester link in the main chain; Compositions of derivatives of such polymers
    • C08L67/02—Polyesters derived from dicarboxylic acids and dihydroxy compounds
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/832—Bacillus
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/832—Bacillus
    • Y10S435/839—Bacillus subtilis

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Botany (AREA)
  • Textile Engineering (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
IN737MA1994 1993-09-21 1994-08-04 IN178947B (el)

Priority Applications (1)

Application Number Priority Date Filing Date Title
IN737MA1994 IN178947B (el) 1993-09-21 1994-08-04

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH283693A CH686481A5 (fr) 1993-09-21 1993-09-21 Agent aromatisant.
IN737MA1994 IN178947B (el) 1993-09-21 1994-08-04

Publications (1)

Publication Number Publication Date
IN178947B true IN178947B (el) 1997-07-26

Family

ID=4242696

Family Applications (1)

Application Number Title Priority Date Filing Date
IN737MA1994 IN178947B (el) 1993-09-21 1994-08-04

Country Status (28)

Country Link
US (1) US5476773A (el)
EP (1) EP0643922B1 (el)
JP (1) JP3054320B2 (el)
KR (1) KR100242370B1 (el)
CN (1) CN1071104C (el)
AP (1) AP514A (el)
AT (1) ATE196827T1 (el)
AU (1) AU680259B2 (el)
BR (1) BR9403784A (el)
CH (1) CH686481A5 (el)
CZ (1) CZ289500B6 (el)
DE (1) DE69426107T2 (el)
DK (1) DK0643922T3 (el)
EG (1) EG20080A (el)
ES (1) ES2151914T3 (el)
GR (1) GR3035166T3 (el)
HU (1) HU217669B (el)
IN (1) IN178947B (el)
OA (1) OA10216A (el)
PH (1) PH30670A (el)
PL (1) PL174586B1 (el)
PT (1) PT643922E (el)
RU (1) RU2136179C1 (el)
SI (1) SI0643922T1 (el)
SK (1) SK281209B6 (el)
TW (1) TW294581B (el)
UA (1) UA26929C2 (el)
ZA (1) ZA945515B (el)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2720604B1 (fr) * 1994-06-03 1996-09-06 Meyhall Chemical Ag Fraction de germe de caroube à haute teneur en protéine.
DK0710449T3 (da) * 1994-11-04 2001-06-11 Nestle Sa Aromatiserende middel
EP0999272A1 (en) 1998-10-02 2000-05-10 Societe Des Produits Nestle S.A. Novel strains of the bacillus subtilis group for food fermentation
GB0022345D0 (en) 2000-09-12 2000-10-25 Jackel Int Ltd A drinking vessel
EP2042043A1 (en) * 2007-09-26 2009-04-01 Nestec S.A. A shelf-stable taste enhancing cultured savoury base and a process for its preparation
JP5223664B2 (ja) * 2008-12-25 2013-06-26 味の素株式会社 風味原料素材の製造法
US8828454B2 (en) * 2009-02-18 2014-09-09 Nestec S.A. Base, products containing the same, preparation methods and uses thereof
WO2010108542A1 (en) * 2009-03-25 2010-09-30 Nestec S.A. A natural taste enhancing savoury base and a process for its preparation
KR101107292B1 (ko) * 2009-10-15 2012-01-20 이화다이아몬드공업 주식회사 천공용 공구
CN102090598A (zh) * 2010-09-29 2011-06-15 天津春发食品配料有限公司 纳豆菌在制备香味料的应用
CN102090597B (zh) * 2010-09-29 2012-12-26 天津春发生物科技集团有限公司 一种利用纳豆菌发酵制备香味料的方法
CN102113665A (zh) * 2010-10-19 2011-07-06 天津春发食品配料有限公司 一种利用大豆分离蛋白制备肉味香精用香味料的方法
CN104928031B (zh) * 2015-06-23 2018-01-16 河南中烟工业有限责任公司 一种烤苦荞香精、其制备方法以及应用
EP3367819B1 (en) * 2015-10-27 2019-12-04 Société des Produits Nestlé S.A. Natural flavor base and process for its preparation
PL3790405T3 (pl) 2018-05-09 2024-04-22 Société des Produits Nestlé S.A. Sposób wytwarzania kompozycji spożywczej o ulepszonej sypkości
CN111374341A (zh) * 2018-12-29 2020-07-07 贵州中烟工业有限责任公司 一种采用红枣提取物制备美拉德反应产物的方法、美拉德反应产物和应用

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS519033B1 (el) * 1969-09-12 1976-03-23
US3767532A (en) * 1969-12-29 1973-10-23 Ajinomoto Kk Method of producing protease by microorganism
CA971031A (en) * 1972-12-11 1975-07-15 Tadanobu Nakadai Process for manufacturing soy sauce using enzymatic preparation(s)
CH576239A5 (el) * 1972-12-18 1976-06-15 Givaudan & Cie Sa
US3912822A (en) * 1973-03-27 1975-10-14 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
US3857966A (en) * 1973-08-16 1974-12-31 Gen Foods Corp Process for bland, soluble protein
US4113892A (en) * 1975-08-28 1978-09-12 Otsuka Kagaku Yakuhin Kabushiki Kaisha Method of processing fermented soybeans and food products prepared therefrom
US4081293A (en) * 1976-10-18 1978-03-28 General Electric Company Uniform thermomigration utilizing sample movement
US4110477A (en) * 1977-05-13 1978-08-29 Kabushiki Kaisha Naruse Fermentation Laboratory Method for producing natto containing lactic acid bacteria
CH641646A5 (fr) * 1979-12-07 1984-03-15 Maggi Ag Procede de fabrication d'un agent aromatisant.
DE3572439D1 (en) * 1985-01-10 1989-09-28 Givaudan & Cie Sa Method for preparing new coffee aromas
JPS61219347A (ja) * 1985-03-26 1986-09-29 Terumo Corp 大豆の全粒成分を用いた栄養食品及びその製造方法
JPS63209580A (ja) * 1987-02-25 1988-08-31 Karupisu Shokuhin Kogyo Kk バチルス・ズブチリスｃ−３１０２
EP0320057B1 (en) * 1987-12-07 1993-04-14 Quest International B.V. A method for improving the flavour characteristics of potato products
EP0406598B1 (en) * 1989-07-07 1994-03-23 Societe Des Produits Nestle S.A. Protein hydrolysis
CH679544A5 (el) * 1989-09-12 1992-03-13 Nestle Sa
CH679542A5 (el) * 1989-11-27 1992-03-13 Nestle Sa
US5100679A (en) * 1990-10-03 1992-03-31 Cargill B.V. Method of making a modified proteinaceous product and composition thereof

Also Published As

Publication number Publication date
TW294581B (el) 1997-01-01
SI0643922T1 (en) 2001-02-28
ES2151914T3 (es) 2001-01-16
GR3035166T3 (en) 2001-04-30
PT643922E (pt) 2001-01-31
AP9400670A0 (en) 1994-10-31
SK281209B6 (sk) 2001-01-18
RU2136179C1 (ru) 1999-09-10
AU680259B2 (en) 1997-07-24
CZ230994A3 (en) 1995-04-12
KR100242370B1 (ko) 2000-03-02
JPH07170935A (ja) 1995-07-11
PL174586B1 (pl) 1998-08-31
CN1104051A (zh) 1995-06-28
RU94033521A (ru) 1997-02-20
BR9403784A (pt) 1995-05-23
AU6861494A (en) 1995-04-06
EG20080A (fr) 1997-03-27
AP514A (en) 1996-08-08
EP0643922A1 (fr) 1995-03-22
PH30670A (en) 1997-09-16
OA10216A (en) 1997-10-07
JP3054320B2 (ja) 2000-06-19
CZ289500B6 (cs) 2002-02-13
KR950007695A (ko) 1995-04-15
SK112294A3 (en) 1995-04-12
PL304532A1 (en) 1995-04-03
HUT69659A (en) 1995-09-28
US5476773A (en) 1995-12-19
HU217669B (hu) 2000-03-28
ZA945515B (en) 1995-03-06
EP0643922B1 (fr) 2000-10-11
CN1071104C (zh) 2001-09-19
ATE196827T1 (de) 2000-10-15
DE69426107T2 (de) 2001-03-22
DE69426107D1 (de) 2000-11-16
DK0643922T3 (da) 2001-01-02
CH686481A5 (fr) 1996-04-15
HU9402132D0 (en) 1994-09-28
UA26929C2 (uk) 1999-12-29

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