OA10216A - Agent aromatisant - Google Patents
Agent aromatisant Download PDFInfo
- Publication number
- OA10216A OA10216A OA60562A OA60562A OA10216A OA 10216 A OA10216 A OA 10216A OA 60562 A OA60562 A OA 60562A OA 60562 A OA60562 A OA 60562A OA 10216 A OA10216 A OA 10216A
- Authority
- OA
- OAPI
- Prior art keywords
- mixture
- seeds
- fermented
- process according
- protein
- Prior art date
Links
Classifications
-
- D—TEXTILES; PAPER
- D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
- D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
- D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
- D01F6/88—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polycondensation products as major constituent with other polymers or low-molecular-weight compounds
- D01F6/92—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polycondensation products as major constituent with other polymers or low-molecular-weight compounds of polyesters
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
-
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L67/00—Compositions of polyesters obtained by reactions forming a carboxylic ester link in the main chain; Compositions of derivatives of such polymers
- C08L67/02—Polyesters derived from dicarboxylic acids and dihydroxy compounds
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S435/00—Chemistry: molecular biology and microbiology
- Y10S435/8215—Microorganisms
- Y10S435/822—Microorganisms using bacteria or actinomycetales
- Y10S435/832—Bacillus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S435/00—Chemistry: molecular biology and microbiology
- Y10S435/8215—Microorganisms
- Y10S435/822—Microorganisms using bacteria or actinomycetales
- Y10S435/832—Bacillus
- Y10S435/839—Bacillus subtilis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Botany (AREA)
- Textile Engineering (AREA)
- General Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Organic Chemistry (AREA)
- Beans For Foods Or Fodder (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Plant Substances (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH283693A CH686481A5 (fr) | 1993-09-21 | 1993-09-21 | Agent aromatisant. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| OA10216A true OA10216A (en) | 1997-10-07 |
Family
ID=4242696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| OA60562A OA10216A (en) | 1993-09-21 | 1994-09-21 | Agent aromatisant |
Country Status (28)
| Country | Link |
|---|---|
| US (1) | US5476773A (de) |
| EP (1) | EP0643922B1 (de) |
| JP (1) | JP3054320B2 (de) |
| KR (1) | KR100242370B1 (de) |
| CN (1) | CN1071104C (de) |
| AP (1) | AP514A (de) |
| AT (1) | ATE196827T1 (de) |
| AU (1) | AU680259B2 (de) |
| BR (1) | BR9403784A (de) |
| CH (1) | CH686481A5 (de) |
| CZ (1) | CZ289500B6 (de) |
| DE (1) | DE69426107T2 (de) |
| DK (1) | DK0643922T3 (de) |
| EG (1) | EG20080A (de) |
| ES (1) | ES2151914T3 (de) |
| GR (1) | GR3035166T3 (de) |
| HU (1) | HU217669B (de) |
| IN (1) | IN178947B (de) |
| OA (1) | OA10216A (de) |
| PH (1) | PH30670A (de) |
| PL (1) | PL174586B1 (de) |
| PT (1) | PT643922E (de) |
| RU (1) | RU2136179C1 (de) |
| SI (1) | SI0643922T1 (de) |
| SK (1) | SK281209B6 (de) |
| TW (1) | TW294581B (de) |
| UA (1) | UA26929C2 (de) |
| ZA (1) | ZA945515B (de) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2720604B1 (fr) * | 1994-06-03 | 1996-09-06 | Meyhall Chemical Ag | Fraction de germe de caroube à haute teneur en protéine. |
| PT710449E (pt) * | 1994-11-04 | 2001-10-30 | Nestle Sa | Agente aromatizante |
| EP0999272A1 (de) * | 1998-10-02 | 2000-05-10 | Societe Des Produits Nestle S.A. | Neue Bacillus subtilis Stämme für Lebensmittelfermentierung |
| GB0022345D0 (en) | 2000-09-12 | 2000-10-25 | Jackel Int Ltd | A drinking vessel |
| EP2042043A1 (de) * | 2007-09-26 | 2009-04-01 | Nestec S.A. | Haltbare, geschmacksverstärkende, kultivierte, wohlschmeckende Base und Herstellungsverfahren dafür |
| JP5223664B2 (ja) * | 2008-12-25 | 2013-06-26 | 味の素株式会社 | 風味原料素材の製造法 |
| WO2010094327A1 (en) * | 2009-02-18 | 2010-08-26 | Nestec S.A. | Base, products containing the same, preparation methods and uses thereof |
| WO2010108542A1 (en) * | 2009-03-25 | 2010-09-30 | Nestec S.A. | A natural taste enhancing savoury base and a process for its preparation |
| KR101107292B1 (ko) * | 2009-10-15 | 2012-01-20 | 이화다이아몬드공업 주식회사 | 천공용 공구 |
| CN102090598A (zh) * | 2010-09-29 | 2011-06-15 | 天津春发食品配料有限公司 | 纳豆菌在制备香味料的应用 |
| CN102090597B (zh) * | 2010-09-29 | 2012-12-26 | 天津春发生物科技集团有限公司 | 一种利用纳豆菌发酵制备香味料的方法 |
| CN102113665A (zh) * | 2010-10-19 | 2011-07-06 | 天津春发食品配料有限公司 | 一种利用大豆分离蛋白制备肉味香精用香味料的方法 |
| CN104928031B (zh) * | 2015-06-23 | 2018-01-16 | 河南中烟工业有限责任公司 | 一种烤苦荞香精、其制备方法以及应用 |
| RU2723044C2 (ru) * | 2015-10-27 | 2020-06-08 | Сосьете Де Продюи Нестле С.А. | Натуральная вкусоароматическая основа и способ ее приготовления |
| MX2020009447A (es) | 2018-05-09 | 2020-10-15 | Nestle Sa | Proceso para la produccion de una composicion alimenticia con capacidad de flujo mejorada. |
| CN111374341A (zh) * | 2018-12-29 | 2020-07-07 | 贵州中烟工业有限责任公司 | 一种采用红枣提取物制备美拉德反应产物的方法、美拉德反应产物和应用 |
Family Cites Families (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS519033B1 (de) * | 1969-09-12 | 1976-03-23 | ||
| US3767532A (en) * | 1969-12-29 | 1973-10-23 | Ajinomoto Kk | Method of producing protease by microorganism |
| CA971031A (en) * | 1972-12-11 | 1975-07-15 | Tadanobu Nakadai | Process for manufacturing soy sauce using enzymatic preparation(s) |
| CH576239A5 (de) * | 1972-12-18 | 1976-06-15 | Givaudan & Cie Sa | |
| US3912822A (en) * | 1973-03-27 | 1975-10-14 | Kikkoman Shoyu Co Ltd | Process for producing a protein hydrolysate |
| US3857966A (en) * | 1973-08-16 | 1974-12-31 | Gen Foods Corp | Process for bland, soluble protein |
| US4113892A (en) * | 1975-08-28 | 1978-09-12 | Otsuka Kagaku Yakuhin Kabushiki Kaisha | Method of processing fermented soybeans and food products prepared therefrom |
| US4081293A (en) * | 1976-10-18 | 1978-03-28 | General Electric Company | Uniform thermomigration utilizing sample movement |
| US4110477A (en) * | 1977-05-13 | 1978-08-29 | Kabushiki Kaisha Naruse Fermentation Laboratory | Method for producing natto containing lactic acid bacteria |
| CH641646A5 (fr) * | 1979-12-07 | 1984-03-15 | Maggi Ag | Procede de fabrication d'un agent aromatisant. |
| DE3572439D1 (en) * | 1985-01-10 | 1989-09-28 | Givaudan & Cie Sa | Method for preparing new coffee aromas |
| JPS61219347A (ja) * | 1985-03-26 | 1986-09-29 | Terumo Corp | 大豆の全粒成分を用いた栄養食品及びその製造方法 |
| JPS63209580A (ja) * | 1987-02-25 | 1988-08-31 | Karupisu Shokuhin Kogyo Kk | バチルス・ズブチリスｃ−３１０２ |
| EP0320057B1 (de) * | 1987-12-07 | 1993-04-14 | Quest International B.V. | Ein Verfahren zur Verbesserung der Geschmackseigenschaften von Kartoffelprodukten |
| EP0406598B1 (de) * | 1989-07-07 | 1994-03-23 | Societe Des Produits Nestle S.A. | Protein-Hydrolyse |
| CH679544A5 (de) * | 1989-09-12 | 1992-03-13 | Nestle Sa | |
| CH679542A5 (de) * | 1989-11-27 | 1992-03-13 | Nestle Sa | |
| US5100679A (en) * | 1990-10-03 | 1992-03-31 | Cargill B.V. | Method of making a modified proteinaceous product and composition thereof |
-
1993
- 1993-03-16 SK SK1122-94A patent/SK281209B6/sk unknown
- 1993-09-21 CH CH283693A patent/CH686481A5/fr not_active IP Right Cessation
-
1994
- 1994-07-19 HU HU9402132A patent/HU217669B/hu not_active IP Right Cessation
- 1994-07-20 AU AU68614/94A patent/AU680259B2/en not_active Expired
- 1994-07-26 TW TW083106810A patent/TW294581B/zh active
- 1994-07-26 ZA ZA945515A patent/ZA945515B/xx unknown
- 1994-07-28 PH PH48711A patent/PH30670A/en unknown
- 1994-07-28 US US08/281,939 patent/US5476773A/en not_active Expired - Lifetime
- 1994-07-30 PT PT94111929T patent/PT643922E/pt unknown
- 1994-07-30 EP EP94111929A patent/EP0643922B1/de not_active Expired - Lifetime
- 1994-07-30 AT AT94111929T patent/ATE196827T1/de active
- 1994-07-30 SI SI9430350T patent/SI0643922T1/xx unknown
- 1994-07-30 DE DE69426107T patent/DE69426107T2/de not_active Expired - Lifetime
- 1994-07-30 DK DK94111929T patent/DK0643922T3/da active
- 1994-07-30 ES ES94111929T patent/ES2151914T3/es not_active Expired - Lifetime
- 1994-08-03 PL PL94304532A patent/PL174586B1/pl unknown
- 1994-08-04 IN IN737MA1994 patent/IN178947B/en unknown
- 1994-08-19 CN CN94109569A patent/CN1071104C/zh not_active Expired - Lifetime
- 1994-08-31 KR KR1019940021927A patent/KR100242370B1/ko not_active IP Right Cessation
- 1994-09-19 EG EG58094A patent/EG20080A/xx active
- 1994-09-19 JP JP6223474A patent/JP3054320B2/ja not_active Expired - Fee Related
- 1994-09-19 AP APAP/P/1994/000670A patent/AP514A/en active
- 1994-09-20 RU RU94033521A patent/RU2136179C1/ru active
- 1994-09-20 UA UA94095837A patent/UA26929C2/uk unknown
- 1994-09-20 BR BR9403784A patent/BR9403784A/pt not_active Application Discontinuation
- 1994-09-21 CZ CZ19942309A patent/CZ289500B6/cs not_active IP Right Cessation
- 1994-09-21 OA OA60562A patent/OA10216A/fr unknown
-
2000
- 2000-12-29 GR GR20000402853T patent/GR3035166T3/el not_active IP Right Cessation
Also Published As
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0643922B1 (de) | Gewürzmittel | |
| EP0429760B2 (de) | Verfahren zur Herstellung eines Gewürzmittels | |
| TWI556749B (zh) | 天然厚味調味劑之備製方法 | |
| CN100502687C (zh) | 调味品及其生产方法 | |
| EP0417481A1 (de) | Verfahren zur Herstellung einer Sojasosse | |
| EP0710449B1 (de) | Gewürzmittel | |
| US6383532B1 (en) | Production of a hydrolysate | |
| EP0823997B1 (de) | Gewürzsauce auf Basis von Lupinen | |
| EP0582050B1 (de) | Verfahren zur Herstellung eines Geschmackstoffes | |
| JP3683725B2 (ja) | 発酵調味料の製造法 | |
| JPH08173085A (ja) | 汎用調味料の製造法 | |
| JPS603818B2 (ja) | 蒸溜酒蒸溜廃液より調味料の製造法 |