MX2009007047A - Mejorador de sabor de hidrolizado de proteina bajo en sodio y elevado en calcio y un metodo para preparar el mismo. - Google Patents

Mejorador de sabor de hidrolizado de proteina bajo en sodio y elevado en calcio y un metodo para preparar el mismo.

Info

Publication number
MX2009007047A
MX2009007047A MX2009007047A MX2009007047A MX2009007047A MX 2009007047 A MX2009007047 A MX 2009007047A MX 2009007047 A MX2009007047 A MX 2009007047A MX 2009007047 A MX2009007047 A MX 2009007047A MX 2009007047 A MX2009007047 A MX 2009007047A
Authority
MX
Mexico
Prior art keywords
flavor enhancer
hydrolysate
protein hydrolysate
high calcium
low sodium
Prior art date
Application number
MX2009007047A
Other languages
English (en)
Inventor
Suhaila Mohamed
Original Assignee
Univ Putra Malaysia
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 Univ Putra Malaysia filed Critical Univ Putra Malaysia
Publication of MX2009007047A publication Critical patent/MX2009007047A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • 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
    • 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
    • A23L27/50—Soya sauce
    • 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
    • A23L27/88—Taste or flavour enhancing agents

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

Un método para producir un mejorador de sabor que comprende los pasos de hidrolizar proteínas origen en presencia de catalizadores a una temperatura operante de 25ºC a 60ºC y un pH de 4 a 8 para formar un hidrolizado; o utilizar un ácido fuerte en la proteína origen desgrasada a una temperatura por arriba de los 95ºC; manteniendo el pH del proceso de hidrólisis; desactivando los catalizadores en el hidrolizado; ajustando el pH del hidrolizado a 3.5-4.5 con carbonato de calcio o ácido; y filtrar el hidrolizado a través de capas de carbón activado y/o carbonato de calcio para obtener el mejorador de sabor.
MX2009007047A 2006-12-28 2007-12-24 Mejorador de sabor de hidrolizado de proteina bajo en sodio y elevado en calcio y un metodo para preparar el mismo. MX2009007047A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MYPI20064780A MY165084A (en) 2006-12-28 2006-12-28 Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof
PCT/MY2007/000091 WO2008082286A1 (en) 2006-12-28 2007-12-24 Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof

Publications (1)

Publication Number Publication Date
MX2009007047A true MX2009007047A (es) 2009-08-18

Family

ID=39588838

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009007047A MX2009007047A (es) 2006-12-28 2007-12-24 Mejorador de sabor de hidrolizado de proteina bajo en sodio y elevado en calcio y un metodo para preparar el mismo.

Country Status (8)

Country Link
US (1) US20090317510A1 (es)
EP (1) EP2094111B1 (es)
JP (1) JP2010514442A (es)
KR (1) KR101187494B1 (es)
CN (1) CN101600361A (es)
MX (1) MX2009007047A (es)
MY (1) MY165084A (es)
WO (1) WO2008082286A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MY150068A (en) * 2007-07-25 2013-11-29 Univ Putra Malaysia Flavour enhancers/food seasoning from seaweeds and a method for producing thereof
CN103005378A (zh) * 2012-12-21 2013-04-03 中国肉类食品综合研究中心 一种新型低钠代用盐及其制备方法
CN105077153B (zh) * 2015-07-17 2017-09-19 天宁香料（江苏）有限公司 一种芦花鸡鸡毛的酶解方法及其产物在咸味香精中的应用
CN108251485A (zh) * 2018-03-22 2018-07-06 广东正当年生物科技有限公司 一种功能性混合植物肽及其应用
CN113508896A (zh) * 2021-05-27 2021-10-19 南宁山万生物科技有限公司 一种利用甘蔗糖蜜酶法制备海鲜调味基料的方法及应用

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2444577A (en) * 1947-01-20 1948-07-06 King Shoyu Company Sauce preparation
DE3541802A1 (de) * 1985-11-22 1987-05-27 Diamalt Ag Diaetetische speisewuerze
US5102987A (en) 1988-10-14 1992-04-07 Nestec S.A. Preparation of hydrolyzed protein having reduced α-chlorohydrin content
CH679544A5 (es) * 1989-09-12 1992-03-13 Nestle Sa
KR910005622B1 (ko) * 1989-11-22 1991-08-01 한국 식품개발 연구원 가축의 혈액을 이용한 분말 조미식품의 제조방법
US5866357A (en) * 1990-03-09 1999-02-02 Novo Nordisk A/S Method for hydrolyzing proteins with gluyasp specific protease
US5077062A (en) 1990-05-03 1991-12-31 Excelpro Inc. Hydrolyzed soy protein and process for preparing soy protein
US5716801A (en) * 1991-03-07 1998-02-10 Novo Nordisk A/S Method for production of a vegetable protein hydrolyzate with proteases
JPH084472B2 (ja) * 1991-09-27 1996-01-24 大日本製糖株式会社 蛋白質加水分解物及びその製造法
ATE201306T1 (de) * 1994-04-15 2001-06-15 Nestle Sa Durch salz verbesserte lebensmittel
DE19632455C1 (de) * 1996-08-12 1997-08-21 Cpc Maizena Gmbh Verfahren zur Herstellung eines Proteinhydrolysats aus proteinhaltigen tierischen Produkten
ATE243433T1 (de) 1996-10-30 2003-07-15 Novozymes As Verfahren zur herstellung eines gewürzmittels für nahrungsmittel
US6007851A (en) 1996-12-23 1999-12-28 Gist-Brocades, B.V. Process for producing a flavor enhancer
WO1998027828A1 (en) * 1996-12-23 1998-07-02 Dsm N.V. Flavour enhancer
JP3922492B2 (ja) * 1998-03-30 2007-05-30 宝ホールディングス株式会社 酒類粕調味料及びその製造方法
US6251443B1 (en) * 1999-04-20 2001-06-26 United Specialty Flavors, Inc. Method for producing a savory flavor base
WO2001039613A1 (fr) * 1999-11-29 2001-06-07 Kyowa Hakko Kogyo Co., Ltd. Procede et agent de renforcement du gout sale, assaisonnement au gout sale et aliment au gout sale renforce
KR20040048650A (ko) * 2002-12-04 2004-06-10 주식회사오뚜기 난백 단백질의 가수분해물 조미료의 제조방법 및 그방법에 의해 얻어진 가수분해물 조미료
CN1718097A (zh) 2004-07-07 2006-01-11 韩忠民 水解植物蛋白调味液

Also Published As

Publication number Publication date
JP2010514442A (ja) 2010-05-06
MY165084A (en) 2018-02-28
KR101187494B1 (ko) 2012-10-02
WO2008082286A1 (en) 2008-07-10
KR20090092305A (ko) 2009-08-31
EP2094111A4 (en) 2011-04-06
US20090317510A1 (en) 2009-12-24
CN101600361A (zh) 2009-12-09
EP2094111B1 (en) 2014-07-16
EP2094111A1 (en) 2009-09-02

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