MX168470B - Procedimiento y aparato para la fabricacion de un agente aromatizante - Google Patents

Procedimiento y aparato para la fabricacion de un agente aromatizante

Info

Publication number
MX168470B
MX168470B MX010986A MX1098688A MX168470B MX 168470 B MX168470 B MX 168470B MX 010986 A MX010986 A MX 010986A MX 1098688 A MX1098688 A MX 1098688A MX 168470 B MX168470 B MX 168470B
Authority
MX
Mexico
Prior art keywords
percent
free amino
additives
mixture
flavoring agent
Prior art date
Application number
MX010986A
Other languages
English (en)
Inventor
Jaak Juri Sihuer
Sven Heyland
David Roeschli
Karl Rolli
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=4207613&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX168470(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 MX168470B publication Critical patent/MX168470B/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Grain Derivatives (AREA)

Abstract

La presente invención se refiere a procedimiento de fabricación de un agente aromatizante cuyo sabor recuerda al de la carne, en el que se hace reaccionar por calentamiento una mezcla pastosa que contiene al menos una fuente de aminoácidos libres y aditivos que comprenden al menos una azúcar reductor,caracterizada porque se mezcla, en por ciento pondre, un 70-95 por ciento de una fuente de aminoácidos libres que presentan un contenido de agua del 1-3oir cuebti, un 1-25 por ciento de los mencionados aditivos y agua para obtener una mezcla pastosa mediante amasado y calentamiento después se hace reaccionar la mezcla plastificada a una temperatura de 80-140 grados C a 1-100 grados C bar de presión reducida de 5-50. Procedimiento caracterizado porque dicha fuente de aminoácidos libres comprenden, de por ciento ponderal de dicha mezcla, un 40-95 por ciento de un hidrolizado de proteínas y un 0-30 por ciento de un extracto de levadura, comprendiendo dichos aditivos 0,5-10 por ciento de un azúcar reductor, 0.5-10 por ciento de una subsustancia que contiene azufre 0-20 por ciento de glutamato monosódico y 0-5 por ciento de inosina monofosato, incorporándose además a dicha mezcla un 0-40 por ciento de maltodextrina y 0-15 por ciento de grasa.
MX010986A 1987-04-06 1988-04-05 Procedimiento y aparato para la fabricacion de un agente aromatizante MX168470B (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1317/87A CH670743A5 (es) 1987-04-06 1987-04-06

Publications (1)

Publication Number Publication Date
MX168470B true MX168470B (es) 1993-05-26

Family

ID=4207613

Family Applications (1)

Application Number Title Priority Date Filing Date
MX010986A MX168470B (es) 1987-04-06 1988-04-05 Procedimiento y aparato para la fabricacion de un agente aromatizante

Country Status (21)

Country Link
US (2) US4879130A (es)
EP (1) EP0286838B2 (es)
JP (1) JPH0757169B2 (es)
KR (1) KR920008857B1 (es)
AR (1) AR240766A1 (es)
AT (1) ATE59942T1 (es)
BR (1) BR8801620A (es)
CA (1) CA1330407C (es)
CH (1) CH670743A5 (es)
DE (1) DE3861537D1 (es)
DK (1) DK174566B1 (es)
ES (1) ES2009593A6 (es)
FI (1) FI88998C (es)
GB (1) GB2203323B (es)
GR (2) GR3001664T3 (es)
IE (1) IE61440B1 (es)
MX (1) MX168470B (es)
NO (1) NO174653C (es)
OA (1) OA08727A (es)
PT (1) PT87157B (es)
SG (1) SG36691G (es)

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US6444246B1 (en) 1997-12-16 2002-09-03 Mccormick & Company, Inc. Cake-resistant, hygroscopically sensitive materials and process for producing the same
EP0925725A1 (fr) * 1997-12-24 1999-06-30 Societe Des Produits Nestle S.A. Procédé de séchage d'une pâte d'agent aromatisant
DE60023834T2 (de) * 1999-09-06 2006-08-10 Firmenich S.A. Verfahren zur herstellung von granulaten für die kontrollierte freigabe der flüchtigen verbindungen
KR100780039B1 (ko) * 2000-06-27 2007-11-27 김강철 송달기능을 갖는 과자용기
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CN100411539C (zh) * 2004-04-06 2008-08-20 奎斯特国际服务公司 美拉德香料制剂的制备方法
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PL3357345T3 (pl) * 2005-12-28 2020-07-13 Dsm Ip Assets B.V. Aromaty procesowe o niskiej zawartości akrylamidu
EP1900293A1 (en) * 2006-08-31 2008-03-19 Nestec S.A. A cooking aid composition obtained through thermal processing
GB0803669D0 (en) * 2008-02-28 2008-04-09 Oterap Holding B V Process
US20110165304A1 (en) * 2008-10-03 2011-07-07 Dsm Ip Assets B.V. Process to make food or feed flavour with glutathione or cystein
JP5593641B2 (ja) * 2009-06-26 2014-09-24 味の素株式会社 減塩飲食品用組成物
CN102396687A (zh) * 2010-09-10 2012-04-04 雀巢公司 颗粒状底料产品及其制备方法
US20130216682A1 (en) * 2010-10-29 2013-08-22 Nestec S.A. Dehydrated food product
CN102534840B (zh) * 2010-12-29 2014-11-12 圣欧芳纶（江苏）股份有限公司 制备间位芳纶纤维的方法
CN103987279A (zh) * 2011-11-10 2014-08-13 科劳弗股份有限公司 食品成分增补剂和药物的包封
CN103181533B (zh) * 2011-12-30 2014-07-02 安琪酵母股份有限公司 复合调味料及其制备方法
US10076126B2 (en) * 2013-09-24 2018-09-18 Nestec S.A. Process for preparing a flavour composition
PL3091856T3 (pl) * 2013-09-24 2020-05-18 Société des Produits Nestlé S.A. Głęboko eutektyczne rozpuszczalniki oraz generowanie smaku-zapachu
RS56547B1 (sr) * 2013-09-27 2018-02-28 Dsm Ip Assets Bv Kompozicije sa ukusom govedine i njihova proizvodnja
CN104187561A (zh) * 2014-07-30 2014-12-10 天津春发生物科技集团有限公司 一种酱鸭粉状香精及其制备方法
CN108135237A (zh) 2015-10-27 2018-06-08 雀巢产品技术援助有限公司 天然风味基料以及用于其制备的方法
US20190373932A1 (en) 2017-02-16 2019-12-12 Societe Des Produits Nestle S.A. Natural flavor base and process for its preparation
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EP3582635A1 (en) 2017-02-16 2019-12-25 Société des Produits Nestlé S.A. Natural flavor base and process for its preparation
US20190373931A1 (en) 2017-02-16 2019-12-12 Societe Des Produits Nestle S.A. Natural flavor base and process for its preparation
CN110461170A (zh) 2017-04-07 2019-11-15 奇华顿股份有限公司 用于肉类似物产品的风味改良剂
BR112019022025A2 (pt) 2017-05-03 2020-05-12 Société des Produits Nestlé S.A. Base de sabor natural e processo para seu preparo
WO2018202686A1 (en) 2017-05-03 2018-11-08 Nestec S.A. Natural flavor base and process for its preparation
WO2018202688A1 (en) 2017-05-03 2018-11-08 Nestec S.A. Natural flavor base and process for its preparation
WO2018202683A1 (en) 2017-05-03 2018-11-08 Nestec S.A. Natural flavor base and process for its preparation
CN109090673B (zh) * 2018-08-28 2021-01-08 安徽大大食品有限公司 一种多用途膨化食品加工装置
EP4142519B1 (en) * 2020-04-29 2024-10-09 Unilever IP Holdings B.V. Process for the preparation of a flavouring
KR102907212B1 (ko) * 2023-03-27 2026-01-02 이화여자대학교 산학협력단 연속식 및 유가식 고온 고압의 가공향 반응기

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Also Published As

Publication number Publication date
GB8806806D0 (en) 1988-04-20
DK182888A (da) 1988-10-07
NO174653B (no) 1994-03-07
NO881451D0 (no) 1988-04-05
PT87157A (pt) 1988-05-01
IE61440B1 (en) 1994-11-02
BR8801620A (pt) 1988-11-08
JPS63263061A (ja) 1988-10-31
AR240766A2 (es) 1991-02-28
ATE59942T1 (de) 1991-02-15
PT87157B (pt) 1992-07-31
SG36691G (en) 1991-07-26
JPH0757169B2 (ja) 1995-06-21
EP0286838B2 (fr) 1999-03-03
AR240766A1 (es) 1991-02-28
DK182888D0 (da) 1988-04-05
CH670743A5 (es) 1989-07-14
NO881451L (no) 1988-10-07
FI881535L (fi) 1988-10-07
FI881535A0 (fi) 1988-03-31
DK174566B1 (da) 2003-06-10
GR3029857T3 (en) 1999-07-30
ES2009593A6 (es) 1989-10-01
IE880754L (en) 1988-10-06
EP0286838B1 (fr) 1991-01-16
US4965085A (en) 1990-10-23
FI88998C (fi) 1993-08-10
GR3001664T3 (en) 1992-11-23
KR880012176A (ko) 1988-11-26
GB2203323A (en) 1988-10-19
EP0286838A1 (fr) 1988-10-19
OA08727A (fr) 1989-03-31
GB2203323B (en) 1991-01-09
US4879130A (en) 1989-11-07
DE3861537D1 (de) 1991-02-21
FI88998B (fi) 1993-04-30
KR920008857B1 (ko) 1992-10-10
CA1330407C (en) 1994-06-28
NO174653C (no) 1994-06-22

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