RU94033521A - Способ получения вкусовой добавки - Google Patents
Способ получения вкусовой добавкиInfo
- Publication number
- RU94033521A RU94033521A RU94033521/13A RU94033521A RU94033521A RU 94033521 A RU94033521 A RU 94033521A RU 94033521/13 A RU94033521/13 A RU 94033521/13A RU 94033521 A RU94033521 A RU 94033521A RU 94033521 A RU94033521 A RU 94033521A
- Authority
- RU
- Russia
- Prior art keywords
- preparing
- seeds
- mixture
- reaction
- followed
- 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)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Botany (AREA)
- Textile Engineering (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- General Chemical & Material Sciences (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)
Abstract
Изобретение касается способа получения вкусовой добавки, включающего стадии ферментации прогретых семян бобовых культур штаммами Bacillus subtilis или Bacillus natto, приготовления смеси, содержащей ферментированные семена, редуцирующий сахар и воду, проведения реакции при нагревании и высушивания продукта реакции.
Claims (1)
- Изобретение касается способа получения вкусовой добавки, включающего стадии ферментации прогретых семян бобовых культур штаммами Bacillus subtilis или Bacillus natto, приготовления смеси, содержащей ферментированные семена, редуцирующий сахар и воду, проведения реакции при нагревании и высушивания продукта реакции.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH2836/93 | 1993-09-21 | ||
CH283693A CH686481A5 (fr) | 1993-09-21 | 1993-09-21 | Agent aromatisant. |
Publications (2)
Publication Number | Publication Date |
---|---|
RU94033521A true RU94033521A (ru) | 1997-02-20 |
RU2136179C1 RU2136179C1 (ru) | 1999-09-10 |
Family
ID=4242696
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU94033521A RU2136179C1 (ru) | 1993-09-21 | 1994-09-20 | Способ получения вкусовой добавки |
Country Status (28)
Country | Link |
---|---|
US (1) | US5476773A (ru) |
EP (1) | EP0643922B1 (ru) |
JP (1) | JP3054320B2 (ru) |
KR (1) | KR100242370B1 (ru) |
CN (1) | CN1071104C (ru) |
AP (1) | AP514A (ru) |
AT (1) | ATE196827T1 (ru) |
AU (1) | AU680259B2 (ru) |
BR (1) | BR9403784A (ru) |
CH (1) | CH686481A5 (ru) |
CZ (1) | CZ289500B6 (ru) |
DE (1) | DE69426107T2 (ru) |
DK (1) | DK0643922T3 (ru) |
EG (1) | EG20080A (ru) |
ES (1) | ES2151914T3 (ru) |
GR (1) | GR3035166T3 (ru) |
HU (1) | HU217669B (ru) |
IN (1) | IN178947B (ru) |
OA (1) | OA10216A (ru) |
PH (1) | PH30670A (ru) |
PL (1) | PL174586B1 (ru) |
PT (1) | PT643922E (ru) |
RU (1) | RU2136179C1 (ru) |
SI (1) | SI0643922T1 (ru) |
SK (1) | SK281209B6 (ru) |
TW (1) | TW294581B (ru) |
UA (1) | UA26929C2 (ru) |
ZA (1) | ZA945515B (ru) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2505095C2 (ru) * | 2007-09-26 | 2014-01-27 | Нестек С.А. | Усиливающая вкус натуральная вкусовая основа и способ ее изготовления |
RU2532274C2 (ru) * | 2009-03-25 | 2014-11-10 | Нестек С.А. | Натуральная пикантная основа для усиления вкуса и способ ее приготовления |
Families Citing this family (14)
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. |
EP0710449B1 (fr) * | 1994-11-04 | 2001-05-23 | Societe Des Produits Nestle S.A. | Agent aromatisant |
EP0999272A1 (en) * | 1998-10-02 | 2000-05-10 | Societe Des Produits Nestle S.A. | Novel strains of the bacillus subtilis group for food fermentation |
GB0022345D0 (en) | 2000-09-12 | 2000-10-25 | Jackel Int Ltd | A drinking vessel |
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 |
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 |
ES2767723T3 (es) * | 2015-10-27 | 2020-06-18 | Nestle Sa | Saborizante natural y procedimiento para su preparación |
EP3790405B1 (en) | 2018-05-09 | 2023-12-20 | Société des Produits Nestlé S.A. | Process for the production of a food composition with improved flow-ability |
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 (ru) * | 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 (ru) * | 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 |
ES2041304T3 (es) * | 1987-12-07 | 1993-11-16 | Quest International B.V. | Procedimiento para mejorar las caracteristicas de sabor de productos de patatas. |
DK0406598T3 (da) * | 1989-07-07 | 1994-07-04 | Nestle Sa | Proteinhydrolyse |
CH679544A5 (ru) * | 1989-09-12 | 1992-03-13 | Nestle Sa | |
CH679542A5 (ru) * | 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 US US08/281,939 patent/US5476773A/en not_active Expired - Lifetime
- 1994-07-28 PH PH48711A patent/PH30670A/en unknown
- 1994-07-30 AT AT94111929T patent/ATE196827T1/de active
- 1994-07-30 SI SI9430350T patent/SI0643922T1/xx unknown
- 1994-07-30 DK DK94111929T patent/DK0643922T3/da active
- 1994-07-30 ES ES94111929T patent/ES2151914T3/es not_active Expired - Lifetime
- 1994-07-30 PT PT94111929T patent/PT643922E/pt unknown
- 1994-07-30 EP EP94111929A patent/EP0643922B1/fr not_active Expired - Lifetime
- 1994-07-30 DE DE69426107T patent/DE69426107T2/de 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 AP APAP/P/1994/000670A patent/AP514A/en active
- 1994-09-19 JP JP6223474A patent/JP3054320B2/ja not_active Expired - Fee Related
- 1994-09-19 EG EG58094A patent/EG20080A/xx 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
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2505095C2 (ru) * | 2007-09-26 | 2014-01-27 | Нестек С.А. | Усиливающая вкус натуральная вкусовая основа и способ ее изготовления |
RU2532274C2 (ru) * | 2009-03-25 | 2014-11-10 | Нестек С.А. | Натуральная пикантная основа для усиления вкуса и способ ее приготовления |
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