JP2011524176A5 - - Google Patents
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- JP2011524176A5 JP2011524176A5 JP2011513834A JP2011513834A JP2011524176A5 JP 2011524176 A5 JP2011524176 A5 JP 2011524176A5 JP 2011513834 A JP2011513834 A JP 2011513834A JP 2011513834 A JP2011513834 A JP 2011513834A JP 2011524176 A5 JP2011524176 A5 JP 2011524176A5
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- Prior art keywords
- food
- salty taste
- sodium
- taste enhancing
- kcl
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| US20100227023A1 (en) * | 2009-03-06 | 2010-09-09 | Danisco A/S | Seasoning blend |
| FR2964835B1 (fr) | 2010-09-20 | 2012-10-26 | Diana Naturals | Extrait vegetal utilise comme substitut de sel et exhausteur de gout |
| JP6039891B2 (ja) * | 2011-07-14 | 2016-12-07 | 花王株式会社 | 上皮型ナトリウムチャネル活性化剤 |
| CN102948726A (zh) * | 2011-08-30 | 2013-03-06 | 安徽夏星食品有限公司 | 一种低盐鸡精及其制备方法 |
| WO2014124207A1 (en) | 2013-02-08 | 2014-08-14 | General Mills, Inc. | Reduced sodium food products |
| CN105533632B (zh) * | 2016-03-09 | 2018-04-03 | 天津市中英保健食品有限公司 | 一种利用液态发酵技术制备低钠营养替代盐的方法 |
| EP3995585A4 (en) * | 2019-07-02 | 2023-09-13 | Amano Enzyme Inc. | METHOD FOR PRODUCING CYSTEIN FROM GLUTATHIONE |
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| US3615721A (en) * | 1967-12-26 | 1971-10-26 | Philip Morris Inc | Method for the manufacture of food from plant material |
| DE1805808C3 (de) | 1968-10-29 | 1979-06-21 | Roehm Gmbh, 6100 Darmstadt | Mazerieren von Frucht- oder Gemüsemark |
| US3852479A (en) * | 1970-12-30 | 1974-12-03 | Kikkoman Shoyu Co Ltd | Process for producing a protein hydrolysate |
| DE3620150C2 (de) * | 1986-06-14 | 1995-06-08 | Stoess & Co Gelatine | Nahrungsmittel mit einem Gehalt an Kochsalz, Verfahren zur Reduzierung der Kochsalzmenge in einem Nahrungsmittel sowie Verwendung von Kollagenhydrolysat als Kochsalzersatz |
| JP2639563B2 (ja) | 1988-06-07 | 1997-08-13 | 曽田香料株式会社 | 食品香味増強剤の製造方法 |
| JPH03187362A (ja) * | 1989-12-15 | 1991-08-15 | Kagome Kk | 調味塩の製造方法 |
| DE4116744A1 (de) * | 1991-05-23 | 1992-11-26 | Zamek Bernhard | Verfahren zur enzymatischen wuerze- oder wuerzmittelherstelluung aus pflanzlichen rohstoffen |
| DE4226744A1 (de) | 1992-08-13 | 1994-02-17 | Vulkan Harex Stahlfasertech | Faser zur Bewehrung von Beton oder dergleichen aus Draht oder Flachband und Einrichtung zum Herstellen solcher Fasern |
| US5958755A (en) * | 1993-12-01 | 1999-09-28 | Cpc International Inc. | Process of making flavored yeast extracts |
| PT677249E (pt) * | 1994-04-15 | 2001-09-28 | Nestle Sa | Alimentos com sabor a sal intensificado |
| CN1067859C (zh) * | 1996-10-30 | 2001-07-04 | 诺沃挪第克公司 | 生产食品调味剂的方法 |
| DE69723094T2 (de) * | 1996-10-30 | 2004-02-19 | Novozymes A/S | Verfahren zur herstellung eines gewürzmittels für nahrungsmittel |
| KR100744986B1 (ko) * | 1999-11-29 | 2007-08-02 | 교와 핫코 푸드 가부시키가이샤 | 식염미 증강방법, 식염미 증강제, 식염미 조미료 및식염미 증강식품 |
| US6514941B1 (en) * | 1999-12-10 | 2003-02-04 | Campina Melkunie B.V. | Method of preparing a casein hydrolysate enriched in anti-hypertensive peptides |
| PT1274318E (pt) * | 2000-04-07 | 2011-09-07 | Nestec Sa | Hidrolisado de proteínas de cultura |
| DE10056067C2 (de) * | 2000-11-11 | 2003-10-30 | Sen Peter Schachtl | Verfahren zur Herstellung von Brüh- und Kochpökelwaren sowie damit hergestellte Brühwurst und Kochpökelwaren |
| WO2005070220A1 (en) | 2004-01-23 | 2005-08-04 | Novozymes A/S | Methods for producing a vegetable product |
| JP2007529206A (ja) * | 2004-03-19 | 2007-10-25 | カンピーナ ネーダーランド ホールディング ビー．ブイ． | アンジオテンシン−ｉ−変換酵素阻害特性を有する食品成分及び食品の調製方法、並びにその方法により得られる製品 |
| GB0520845D0 (en) * | 2005-10-14 | 2005-11-23 | Hofmann Thomas F | Salt enhancing compounds and use |
| JP3986541B1 (ja) | 2006-07-10 | 2007-10-03 | 赤澤 基 | 植物性素材の単細胞化装置および単細胞化植物の製造方法 |
| EP2142013B1 (en) * | 2007-04-05 | 2017-05-31 | Givaudan SA | Fermented ingredient |
| US20110045138A1 (en) * | 2008-03-17 | 2011-02-24 | Givaudan Sa | Enzymatic Process |
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