MX2022013621A - Proceso para la preparacion de un saborizante. - Google Patents

Proceso para la preparacion de un saborizante.

Info

Publication number
MX2022013621A
MX2022013621A MX2022013621A MX2022013621A MX2022013621A MX 2022013621 A MX2022013621 A MX 2022013621A MX 2022013621 A MX2022013621 A MX 2022013621A MX 2022013621 A MX2022013621 A MX 2022013621A MX 2022013621 A MX2022013621 A MX 2022013621A
Authority
MX
Mexico
Prior art keywords
flavouring
reaction mixture
weight
preparation
natural
Prior art date
Application number
MX2022013621A
Other languages
English (en)
Inventor
Jean Hypolites Koek
Original Assignee
Unilever Ip Holdings B V
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 Unilever Ip Holdings B V filed Critical Unilever Ip Holdings B V
Publication of MX2022013621A publication Critical patent/MX2022013621A/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
    • A23L27/202—Aliphatic compounds
    • A23L27/2022—Aliphatic compounds containing sulfur
    • 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
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • 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
    • 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
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A23L31/10—Yeasts or derivatives thereof
    • A23L31/15—Extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

La presente invención se refiere a un método para la preparación de un saborizante, que comprende los pasos de (i) proporcionar una mezcla de reacción que comprende (a) extracto de levadura que comprende al menos 0.5 % en peso de glicosilamina y/o derivados de la misma y al menos 1.0 % en peso de compuestos que contienen tiol, en donde el porcentaje en peso es en peso de materia seca del extracto de levadura, (b) al menos 1 % en peso de ácido mineral o ácido orgánico, en peso de la mezcla de reacción, y (c) de 0 a 20 % en peso de agua, en peso de la mezcla de reacción; e (iii) incubar la mezcla de reacción a una temperatura en el rango de 150 a 220 °C, en donde se aplica cizallamiento a la mezcla de reacción. El método de preferencia es natural. La invención también se refiere a un saborizante obtenible mediante el método. El saborizante es de preferencia un saborizante natural.
MX2022013621A 2020-04-29 2021-04-23 Proceso para la preparacion de un saborizante. MX2022013621A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP20172187 2020-04-29
PCT/EP2021/060685 WO2021219512A1 (en) 2020-04-29 2021-04-23 Process for the preparation of a flavouring

Publications (1)

Publication Number Publication Date
MX2022013621A true MX2022013621A (es) 2022-11-16

Family

ID=70480171

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022013621A MX2022013621A (es) 2020-04-29 2021-04-23 Proceso para la preparacion de un saborizante.

Country Status (9)

Country Link
US (1) US20230180803A1 (es)
EP (1) EP4142519A1 (es)
CN (1) CN115484834A (es)
AR (1) AR121964A1 (es)
AU (1) AU2021263867A1 (es)
BR (1) BR112022021198A2 (es)
MX (1) MX2022013621A (es)
WO (1) WO2021219512A1 (es)
ZA (1) ZA202211800B (es)

Family Cites Families (15)

* 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
JP3742584B2 (ja) 2001-12-11 2006-02-08 株式会社興人 調味料の製造方法
KR100487854B1 (ko) * 2002-12-30 2005-05-03 주식회사농심 닭고기 풍미 조미료의 제조 방법
US7364766B2 (en) * 2003-10-10 2008-04-29 Frito-Lay North America, Inc. Toasted flavor additive and method of making
CA2631839C (en) * 2005-12-28 2013-10-29 Jan Gerrit Kortes Process flavours with low acrylamide
JP4453922B2 (ja) * 2006-03-28 2010-04-21 株式会社興人 調味料の製造方法
MX2009005768A (es) * 2006-12-04 2009-06-10 Ajinomoto Kk Proceso para producir condimento.
CN102170796A (zh) 2008-10-03 2011-08-31 帝斯曼知识产权资产管理有限公司 用谷胱甘肽或半胱氨酸制造食物香料或饲料香料的方法
CN102273612B (zh) * 2011-09-13 2013-07-10 天津春发生物科技集团有限公司 一种利用挤压技术制备的羊肉风味香精
JPWO2013140901A1 (ja) * 2012-03-21 2015-08-03 アサヒグループホールディングス株式会社 酵母エキス加熱反応調味料
RS56880B1 (sr) * 2013-09-27 2018-04-30 Dsm Ip Assets Bv Sastavi sa ukusom piletine i njihova proizvodnja
JP6671105B2 (ja) 2015-03-20 2020-03-25 テーブルマーク株式会社 調味料組成物
WO2016185233A1 (en) * 2015-05-18 2016-11-24 Podravka D.D. Composition of taste or flavour enhancer, preparation and use thereof
EP3606357A1 (en) * 2017-04-07 2020-02-12 Givaudan SA Flavor modifiers for meat analog products
CN107692161A (zh) * 2017-10-30 2018-02-16 聊城市新恒基生物科技有限公司 一种乌鸡膏状香精及其制备方法

Also Published As

Publication number Publication date
US20230180803A1 (en) 2023-06-15
CN115484834A (zh) 2022-12-16
AR121964A1 (es) 2022-07-27
ZA202211800B (en) 2024-02-28
WO2021219512A1 (en) 2021-11-04
BR112022021198A2 (pt) 2022-12-06
EP4142519A1 (en) 2023-03-08
AU2021263867A1 (en) 2022-11-17

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