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 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
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • 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)

Families Citing this family (53)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH670743A5 (es) * 1987-04-06 1989-07-14 Nestle Sa
US5079012A (en) 1989-06-07 1992-01-07 Nabisco Brands, Inc. Shelf stable cookie product containing heat and shear sensitive additives and method of making
CH681042A5 (es) * 1989-07-03 1992-12-31 Bucher Guyer Ag Masch
US5264239A (en) * 1989-10-12 1993-11-23 Nestec S.A. Preparation of dried flavored meats
CH683695A5 (fr) * 1992-04-09 1994-04-29 Nestle Sa Hydrolyse enzymatique.
US5792505A (en) * 1992-09-22 1998-08-11 Mccormick & Company, Inc. Flavor encapsulation
US5439701A (en) * 1992-10-21 1995-08-08 Brown-Forman Corporation Fiber-containing food product and process for producing it from a portion of by-product of alcohol production process
US5316782A (en) * 1992-10-21 1994-05-31 Brown-Forman Beverage Company Product and process of making a product flavored using a by-product of alcohol production
WO1994023593A1 (en) * 1993-04-16 1994-10-27 Mccormick & Company, Inc. Encapsulation compositions
WO1996015768A1 (en) * 1994-11-18 1996-05-30 The Procter & Gamble Company Oral compositions
EP0935425A4 (en) 1996-10-25 2000-02-23 Mccormick & Co Inc ENCAPSULATION COMPOSITIONS FOR OBTAINING FAT COATINGS AND PROCESS FOR PREPARING SUCH COMPOSITIONS
US5759603A (en) * 1996-11-15 1998-06-02 Kellogg Company Process for producing a food product having a distinct phase
DK0920814T3 (da) * 1997-12-02 2005-05-30 Nestle Sa Pulver til en maltet drik og dertil hörende fremgangsmåde
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
EP1124442B1 (en) * 1999-09-06 2005-11-09 Firmenich S.A. Process for the preparation of granules for the controlled release of volatile compounds
KR100780039B1 (ko) * 2000-06-27 2007-11-27 김강철 송달기능을 갖는 과자용기
DE60200402T2 (de) * 2001-02-05 2004-09-16 Unilever N.V. Verfahren und Geräte zur Herstellung von Geschmackszusammensetzungen
JP3623753B2 (ja) * 2001-05-14 2005-02-23 協和醗酵工業株式会社 調味料
US6495184B1 (en) * 2001-10-12 2002-12-17 Kraft Foods Holdings, Inc. Grilled meat flavoring composition and method of preparation
US20030148051A1 (en) * 2002-02-05 2003-08-07 Revill Stuart Baird Elasticated netting
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
PL1734837T3 (pl) * 2004-04-06 2010-07-30 Givaudan Nederland Services Bv Sposób wytwarzania preparatów aromatów Maillarda
US7534461B2 (en) * 2004-08-17 2009-05-19 Kraft Foods Holdings, Inc. Non-protein foaming compositions and methods of making the same
US20060040033A1 (en) 2004-08-17 2006-02-23 Zeller Bary L Non-carbohydrate foaming compositions and methods of making the same
US7713565B2 (en) * 2004-08-17 2010-05-11 Kraft Foods Holdings, Inc. Method of preparing a foaming soluble coffee powder
US7736683B2 (en) * 2004-08-17 2010-06-15 Kraft Food Global Brands Llc Method to increase the foaming capacity of spray-dried powders
CA2631839C (en) * 2005-12-28 2013-10-29 Jan Gerrit Kortes Process flavours with low acrylamide
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
JP2012504400A (ja) * 2008-10-03 2012-02-23 ディーエスエム アイピー アセッツ ビー．ブイ． グルタチオンまたはシステインを用いて食品または飼料フレーバーを製造する方法
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
UA114702C2 (uk) * 2010-10-29 2017-07-25 Нестек С.А. Спосіб приготування дегідратованого харчового продукту у формі пластівців
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
WO2015044136A1 (en) * 2013-09-24 2015-04-02 Nestec S.A. Process for preparing a flavour composition
ES2765453T3 (es) * 2013-09-24 2020-06-09 Nestle Sa Solventes eutécticos profundos y generación de aroma
AU2014326904B2 (en) * 2013-09-27 2018-02-15 Dsm Ip Assets B.V. Compositions with a beef flavour and production thereof
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
US10980248B2 (en) 2015-10-27 2021-04-20 Societe Des Produits Nestle S.A. Natural flavor base and process for its preparation
BR112019013994A2 (pt) 2017-02-16 2020-02-11 Société des Produits Nestlé S.A. Base de sabor natural e processo para sua preparação
RU2019128271A (ru) 2017-02-16 2021-03-09 Сосьете Де Продюи Нестле С.А. Натуральная вкусоароматическая основа и процесс ее получения
EP3582635A1 (en) 2017-02-16 2019-12-25 Société des Produits Nestlé S.A. Natural flavor base and process for its preparation
CN110248555A (zh) 2017-02-16 2019-09-17 雀巢产品有限公司 天然风味物基料以及用于其制备的方法
JP2020512821A (ja) 2017-04-07 2020-04-30 ジボダン エス エー 肉代替製品のためのフレーバー改変剤
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
EP3619316A1 (en) 2017-05-03 2020-03-11 Société des Produits Nestlé S.A. Natural flavor base and process for its preparation
WO2018202686A1 (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
EP4142519A1 (en) * 2020-04-29 2023-03-08 Unilever IP Holdings B.V. Process for the preparation of a flavouring

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3519437A (en) * 1967-02-06 1970-07-07 Int Flavors & Fragrances Inc Meat flavor compositions
US3711301A (en) * 1969-07-01 1973-01-16 Takeda Chemical Industries Ltd Preparation of proteinaceous granular seasoning
GB1284357A (en) * 1970-06-05 1972-08-09 Nestle Sa Flavouring agent
US3716379A (en) * 1970-10-06 1973-02-13 Nestle Sa Soc Ass Tech Prod Preparation of beef and chicken flavoring agents
CH558148A (fr) * 1972-11-21 1975-01-31 Nestle Sa Procede de fabrication d'un produit alimentaire poreux expanse possedant un arome de viande.
DE2321851A1 (de) * 1973-04-30 1974-11-07 Nsm Apparatebau Gmbh Kg Verfahren und schaltkreis zum einschreiben der kernspeicherleiste eines musikautomaten
US3930045A (en) * 1973-11-20 1975-12-30 Nestle Sa In situ production of meat like flavor in extruded porous food product
GB1469331A (en) * 1974-02-18 1977-04-06 Pfizer Ltd Flavouring agent
FR2294653A1 (fr) * 1974-12-17 1976-07-16 Maggi Ag Produits alimentaires deshydrates et procede de fabrication de tels produits
CH594370A5 (es) * 1975-08-26 1978-01-13 Maggi Ag
US4189505A (en) * 1978-01-25 1980-02-19 Societe D'assistance Technique Pour Produits Nestle S.A. Pork-like flavorant and process for preparing same
US4245552A (en) * 1978-09-29 1981-01-20 Campbell Soup Company Protein texturization
CH641646A5 (fr) * 1979-12-07 1984-03-15 Maggi Ag Procede de fabrication d'un agent aromatisant.
DE3206587A1 (de) * 1982-02-24 1983-09-01 Dragoco Gerberding & Co Gmbh, 3450 Holzminden Verfahren zur herstellung von artspezifischen, konzentrierten aromen auf fleischbasen
JPS59159738A (ja) * 1983-03-02 1984-09-10 Ikegai Corp 発泡状食品の製造方法
DE3341090A1 (de) * 1983-11-12 1985-05-23 Werner & Pfleiderer, 7000 Stuttgart Verfahren und vorrichtung zur herstellung extrudierter nahrungsmittel
FR2566236A1 (fr) * 1984-06-21 1985-12-27 Clextral Procede de valorisation d'un produit vegetal ou animal humide et produit nutritif realise selon ce procede
CH670743A5 (es) * 1987-04-06 1989-07-14 Nestle Sa

Also Published As

Publication number Publication date
GB2203323A (en) 1988-10-19
FI881535A0 (fi) 1988-03-31
ATE59942T1 (de) 1991-02-15
BR8801620A (pt) 1988-11-08
JPH0757169B2 (ja) 1995-06-21
AR240766A2 (es) 1991-02-28
OA08727A (fr) 1989-03-31
FI88998B (fi) 1993-04-30
US4879130A (en) 1989-11-07
IE880754L (en) 1988-10-06
FI88998C (fi) 1993-08-10
EP0286838A1 (fr) 1988-10-19
KR880012176A (ko) 1988-11-26
DK174566B1 (da) 2003-06-10
KR920008857B1 (ko) 1992-10-10
DK182888D0 (da) 1988-04-05
PT87157B (pt) 1992-07-31
GB8806806D0 (en) 1988-04-20
GR3001664T3 (en) 1992-11-23
EP0286838B1 (fr) 1991-01-16
NO881451D0 (no) 1988-04-05
CA1330407C (en) 1994-06-28
PT87157A (pt) 1988-05-01
IE61440B1 (en) 1994-11-02
NO881451L (no) 1988-10-07
GR3029857T3 (en) 1999-07-30
FI881535A (fi) 1988-10-07
GB2203323B (en) 1991-01-09
EP0286838B2 (fr) 1999-03-03
US4965085A (en) 1990-10-23
DE3861537D1 (de) 1991-02-21
NO174653C (no) 1994-06-22
NO174653B (no) 1994-03-07
ES2009593A6 (es) 1989-10-01
DK182888A (da) 1988-10-07
AR240766A1 (es) 1991-02-28
CH670743A5 (es) 1989-07-14
SG36691G (en) 1991-07-26
JPS63263061A (ja) 1988-10-31

Similar Documents

Publication Publication Date Title
MX168470B (es) Procedimiento y aparato para la fabricacion de un agente aromatizante
Carlisle Silicon: a requirement in bone formation independent of vitamin D 1
JPS61254160A (ja) 食品褐変剤
US3532514A (en) Process for preparing meat-flavored compositions
DK0395865T3 (da) Enteral diæt til patienter med lungesygdomme
JPH04304863A (ja) プロセスフレーバラントの製造法
JPS56110617A (en) Nutrient composition for young child
IE40609L (en) Flavouring agent
JP2002531110A (ja) フレーバ付与化合物を含むアロマ製品
TR199802394A2 (xx) Proteinleri stabilize etmek i�in geli�tirilmi� proses.
HK1039729A1 (en) Method for providing glutamine.
GB1453800A (en) Process for production of a simulated meat product
Shemer et al. Degradation of methionine in heated soybean protein and the formation of. beta.-methylmercaptopropionaldehyde
ES2093204T3 (es) Procedimiento para la produccion de caramelo duro.
ITMI910438A1 (it) Prodotto dolciario aereato spalmabile del genere costituito da un' emulsione acqua in olio
SE7703227L (sv) Forfarande for framstellning av etbara kompositioner
BE903829A (fr) Compositions dietetiques et leur preparation.
GB1182976A (en) Poultry Flavor.
ES335957A2 (es) Un procedimiento para preparar una sustancia con sabor a carne de vacuno.
US3645754A (en) Meat flavor and its preparation
GB1082504A (en) Flavouring compositions
ES392844A1 (es) Mejoras introducidas en un procedimiento para la prepara- cion de hielo para el consumo humano.
JP3135662B2 (ja) リン酸化蛋白質−リン酸カルシウム複化合物およびその製造方法
GB998635A (en) Algin gel compositions and method
KR910000034A (ko) 동물 사료용으로 영양가 있는 코우팅 조성물