MX2020008281A - Composicion saborizante. - Google Patents
Composicion saborizante.Info
- Publication number
- MX2020008281A MX2020008281A MX2020008281A MX2020008281A MX2020008281A MX 2020008281 A MX2020008281 A MX 2020008281A MX 2020008281 A MX2020008281 A MX 2020008281A MX 2020008281 A MX2020008281 A MX 2020008281A MX 2020008281 A MX2020008281 A MX 2020008281A
- Authority
- MX
- Mexico
- Prior art keywords
- flavour composition
- heat
- bran slurry
- treated
- food products
- Prior art date
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
- A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Se describe un método para preparar una composición saborizante. En primer lugar, se proporciona una suspensión de salvado. La suspensión de salvado se trata con calor a una temperatura de 155 °C a 200 °C durante un tiempo de retención de 5 a 180 minutos. La suspensión de salvado tratada con calor puede usarse como la composición saborizante en productos alimenticios. La suspensión de salvado tratada con calor tiene propiedades que retardan el desarrollo de notas rancias de sabor atípico en productos alimenticios susceptibles a tornarse rancios.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP18160603 | 2018-03-07 | ||
PCT/EP2019/055732 WO2019170813A1 (en) | 2018-03-07 | 2019-03-07 | Flavour composition |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2020008281A true MX2020008281A (es) | 2020-09-18 |
Family
ID=61691631
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2020008281A MX2020008281A (es) | 2018-03-07 | 2019-03-07 | Composicion saborizante. |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP3761807A1 (es) |
CN (1) | CN111712138A (es) |
BR (1) | BR112020015988A2 (es) |
MX (1) | MX2020008281A (es) |
SG (1) | SG11202006789SA (es) |
WO (1) | WO2019170813A1 (es) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2024061741A1 (en) * | 2022-09-21 | 2024-03-28 | Firmenich Sa | Flavoring compositions having a roast aroma profile |
Family Cites Families (22)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL6613978A (es) | 1966-10-04 | 1968-04-05 | ||
US4500558A (en) | 1983-01-14 | 1985-02-19 | General Foods Corporation | Modification of bran by extrusion |
US4435430A (en) | 1983-01-20 | 1984-03-06 | General Foods Corporation | Enzyme-saccharified all natural, ready-to-eat cereal from whole cereal grain |
JPH0712288B2 (ja) * | 1988-01-29 | 1995-02-15 | キッコーマン株式会社 | スナックの製造法 |
JPH07184573A (ja) * | 1993-12-27 | 1995-07-25 | Torigoe Seifun Kk | 風味を改善した糠類、及び、それを使用したベーカリー食品、蒸し食品 |
US6056990A (en) * | 1997-05-15 | 2000-05-02 | Cargill, Incorporated | Milled cereal by-product which is an additive for flour and dough |
US6284299B1 (en) | 1999-05-19 | 2001-09-04 | The Quaker Oats Company | Method for processing oat groats to enhance desired maillard products to promote desired toast flavor in the groats and products made by the methods |
US8053010B2 (en) | 2001-12-04 | 2011-11-08 | General Mills, Inc. | Bran and bran containing products of improved flavor and methods of preparation |
WO2006127922A1 (en) | 2005-05-24 | 2006-11-30 | Cargill, Incorporated | Stabilized whole grain flour |
US7678403B2 (en) | 2005-07-15 | 2010-03-16 | Crm Ip Llc | Whole grain non-dairy milk production, products and use |
CA2792177C (en) * | 2010-04-09 | 2020-12-15 | Dupont Nutrition Biosciences Aps | Bran modification |
RU2586152C2 (ru) | 2011-03-24 | 2016-06-10 | Нестек С.А. | Способ получения экстракта на основе цельного зерна злаков |
WO2014051428A1 (en) * | 2012-09-26 | 2014-04-03 | Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek Tno | New foods with modified cereal bran and methods for producing these |
JP2014140366A (ja) | 2012-12-28 | 2014-08-07 | Kao Corp | 小麦ふすま加工品 |
CA2900409C (en) * | 2013-03-15 | 2017-12-19 | Intercontinental Great Brands Llc | Bran and germ flavor and texture improvement |
WO2016091952A1 (en) | 2014-12-09 | 2016-06-16 | Nestec S.A. | Treatment of bran and products thereof |
CN105053757A (zh) * | 2015-07-09 | 2015-11-18 | 安徽农业大学 | 一种米糠稳定化处理方法 |
PL3155903T3 (pl) | 2015-10-16 | 2018-07-31 | Gold&Green Foods Oy | Metoda wytwarzanina teksturowanych produktów żywnościowych i teksturowane produkty żywnościowe |
KR101811701B1 (ko) | 2015-12-28 | 2017-12-26 | 사조동아원 주식회사 | 면역기능 향상을 위한 밀기울의 가공방법 |
US10624356B2 (en) * | 2016-03-18 | 2020-04-21 | General Mills, Inc. | Refrigerated dough with extended shelf life made from white wheat flour |
JP6810543B2 (ja) * | 2016-06-24 | 2021-01-06 | 昭和産業株式会社 | 小麦ふすま加工品 |
JP6755748B2 (ja) * | 2016-08-23 | 2020-09-16 | 日東富士製粉株式会社 | 菓子組成物及び菓子組成物の改良方法 |
-
2019
- 2019-03-07 MX MX2020008281A patent/MX2020008281A/es unknown
- 2019-03-07 BR BR112020015988-3A patent/BR112020015988A2/pt unknown
- 2019-03-07 EP EP19709049.1A patent/EP3761807A1/en active Pending
- 2019-03-07 SG SG11202006789SA patent/SG11202006789SA/en unknown
- 2019-03-07 CN CN201980013175.7A patent/CN111712138A/zh not_active Withdrawn
- 2019-03-07 WO PCT/EP2019/055732 patent/WO2019170813A1/en unknown
Also Published As
Publication number | Publication date |
---|---|
BR112020015988A2 (pt) | 2020-12-15 |
WO2019170813A1 (en) | 2019-09-12 |
CN111712138A (zh) | 2020-09-25 |
SG11202006789SA (en) | 2020-08-28 |
EP3761807A1 (en) | 2021-01-13 |
RU2020131992A (ru) | 2022-03-29 |
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