JP2010523090A5 - - Google Patents
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- Publication number
- JP2010523090A5 JP2010523090A5 JP2010501349A JP2010501349A JP2010523090A5 JP 2010523090 A5 JP2010523090 A5 JP 2010523090A5 JP 2010501349 A JP2010501349 A JP 2010501349A JP 2010501349 A JP2010501349 A JP 2010501349A JP 2010523090 A5 JP2010523090 A5 JP 2010523090A5
- Authority
- JP
- Japan
- Prior art keywords
- hydrolysis
- enzyme
- pea
- umamizyme
- acid
- 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
Links
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US91028607P | 2007-04-05 | 2007-04-05 | |
| US60/910,286 | 2007-04-05 | ||
| PCT/CH2008/000148 WO2008122138A1 (en) | 2007-04-05 | 2008-04-03 | Fermented ingredient |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2010523090A JP2010523090A (ja) | 2010-07-15 |
| JP2010523090A5 true JP2010523090A5 (https=) | 2013-11-14 |
| JP5576265B2 JP5576265B2 (ja) | 2014-08-20 |
Family
ID=39681003
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2010501349A Active JP5576265B2 (ja) | 2007-04-05 | 2008-04-03 | 発酵成分 |
Country Status (6)
| Country | Link |
|---|---|
| US (2) | US20100080867A1 (https=) |
| EP (1) | EP2142013B1 (https=) |
| JP (1) | JP5576265B2 (https=) |
| CN (2) | CN101873805B (https=) |
| BR (1) | BRPI0810111B1 (https=) |
| WO (1) | WO2008122138A1 (https=) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BR122017026860B1 (pt) * | 2008-03-17 | 2020-11-10 | Givaudan Sa | processo para formar um ingrediente realçador de sal, composição de sabor para produtos alimentícios, produto alimentício e método para seu fornecimento |
| WO2009152627A2 (en) * | 2008-06-20 | 2009-12-23 | Givaudan Sa | Enzymatic process |
| FR2964835B1 (fr) | 2010-09-20 | 2012-10-26 | Diana Naturals | Extrait vegetal utilise comme substitut de sel et exhausteur de gout |
| ES2925071T3 (es) | 2013-02-08 | 2022-10-13 | Gen Mills Inc | Productos alimentarios reducidos en sodio |
| KR101500848B1 (ko) * | 2013-07-23 | 2015-03-09 | 씨제이제일제당 (주) | 천연 뉴트럴 조미소재의 제조 방법 |
| EP3313202B1 (en) * | 2015-06-24 | 2019-07-31 | Société des Produits Nestlé S.A. | Flavor composition for food products |
| PL3313200T3 (pl) * | 2015-06-24 | 2019-08-30 | Société des Produits Nestlé S.A. | (5r)-(ss-d-glukopiranozyloksy)-1,5-dihydro-2h-pirol-2-on jako cząsteczka umami |
| JP6856989B2 (ja) * | 2016-08-25 | 2021-04-14 | 株式会社Adeka | 食塩組成物 |
| CN111601508B (zh) | 2017-10-03 | 2024-05-14 | 速迪马公司 | 非乳品发酵食品 |
| JP2023538328A (ja) * | 2020-08-19 | 2023-09-07 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | ビーガン用の発酵ペパロニ類似物製品又は発酵サラミ類似物製品 |
| WO2022251580A1 (en) * | 2021-05-28 | 2022-12-01 | Dupont Nutrition Biosciences Aps | Preparation of plant-based fermented products employing combination of microorganism and protease enzyme, preferably metalloprotease |
| US20240277016A1 (en) * | 2021-07-01 | 2024-08-22 | Givaudan Sa | Plant-based flavour modifying ingredient |
| WO2023275356A1 (en) * | 2021-07-01 | 2023-01-05 | Givaudan Sa | Plant-based flavour modifying ingredient |
| WO2024038419A1 (en) * | 2022-08-19 | 2024-02-22 | The Live Green Group, Inc. | Plant-only cheese flavoring replacement system in food products |
| WO2025209932A1 (en) * | 2024-04-01 | 2025-10-09 | Givaudan Sa | Flavour modifying ingredient |
| WO2025209935A1 (en) * | 2024-04-01 | 2025-10-09 | Givaudan Sa | Flavour modifying ingredient |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4638427A (en) | 1984-04-16 | 1987-01-20 | International Business Machines Corporation | Performance evaluation for an asymmetric multiprocessor system |
| DE3415103A1 (de) | 1984-04-21 | 1985-10-31 | Bayer Ag, 5090 Leverkusen | Verfahren zur fluoreszenzloeschung und neue kationische aromatische nitroverbindungen |
| US5145707A (en) * | 1991-12-12 | 1992-09-08 | Kraft General Foods, Inc. | Salt enhancer |
| ATE201306T1 (de) * | 1994-04-15 | 2001-06-15 | Nestle Sa | Durch salz verbesserte lebensmittel |
| ES2220959T3 (es) * | 1996-08-19 | 2004-12-16 | Societe Des Produits Nestle S.A. | Produccion de un condimento. |
| US6974597B2 (en) * | 1999-11-29 | 2005-12-13 | Kyowa Hakko Kogyo Co., Ltd. | Method of enhancing salty taste, salty taste enhancer, salty taste seasoning agent and salty taste-enhanced foods |
| CN1143627C (zh) * | 2000-01-27 | 2004-03-31 | 日清制粉株式会社 | 生产浅色调味液的方法 |
| JP4538326B2 (ja) * | 2002-12-24 | 2010-09-08 | ハー マジェスティ ザ クイーン イン ライト オブ カナダ アズ リプレゼンティッド バイ ザ ミニスター オブ アグリカルチャー アンド アグリ−フード カナダ | 植物材料由来のａｃｅ阻害ペプチド |
| JP4529183B2 (ja) * | 2003-05-27 | 2010-08-25 | 味の素株式会社 | 飲食品の呈味および／または風味の改善方法 |
| CA2531005A1 (en) * | 2003-08-08 | 2005-02-17 | Unilever Plc | Fermented food product comprising soy protein |
| 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 |
| EP1579772A1 (en) | 2004-03-25 | 2005-09-28 | Ajinomoto Co., Inc. | Method for the production of koji |
| JP4619730B2 (ja) * | 2004-09-07 | 2011-01-26 | イーエヌ大塚製薬株式会社 | 風味に優れたアミノ酸・ペプチド混合物及びその製造方法 |
| JP2008526261A (ja) | 2005-01-17 | 2008-07-24 | ノボザイムス ノース アメリカ，インコーポレイティド | 香味増強方法 |
-
2008
- 2008-04-03 WO PCT/CH2008/000148 patent/WO2008122138A1/en not_active Ceased
- 2008-04-03 US US12/594,391 patent/US20100080867A1/en not_active Abandoned
- 2008-04-03 JP JP2010501349A patent/JP5576265B2/ja active Active
- 2008-04-03 EP EP08714798.9A patent/EP2142013B1/en active Active
- 2008-04-03 CN CN200880010765.6A patent/CN101873805B/zh active Active
- 2008-04-03 CN CN201510283842.7A patent/CN104939022B/zh active Active
- 2008-04-03 BR BRPI0810111A patent/BRPI0810111B1/pt active IP Right Grant
-
2013
- 2013-07-01 US US13/932,821 patent/US9693576B2/en active Active
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