SG11201501971WA - Method for preparing natural beef flavor - Google Patents

Method for preparing natural beef flavor

Info

Publication number
SG11201501971WA
SG11201501971WA SG11201501971WA SG11201501971WA SG11201501971WA SG 11201501971W A SG11201501971W A SG 11201501971WA SG 11201501971W A SG11201501971W A SG 11201501971WA SG 11201501971W A SG11201501971W A SG 11201501971WA SG 11201501971W A SG11201501971W A SG 11201501971WA
Authority
SG
Singapore
Prior art keywords
preparing natural
beef flavor
natural beef
flavor
preparing
Prior art date
Application number
SG11201501971WA
Other languages
English (en)
Inventor
Sung Hun Lee
So Youn Eom
Jae Seung Park
Eun Seon Oh
Kwang Hee Lee
Suk Min Jang
Dae Ik Kang
Won Dae Chung
Original Assignee
Cj Cheiljedang Corp
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 Cj Cheiljedang Corp filed Critical Cj Cheiljedang Corp
Publication of SG11201501971WA publication Critical patent/SG11201501971WA/en

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
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P13/00—Preparation of nitrogen-containing organic compounds
    • C12P13/04—Alpha- or beta- amino acids
    • C12P13/14—Glutamic acid; Glutamine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/26—Preparation of nitrogen-containing carbohydrates
    • C12P19/28—N-glycosides
    • C12P19/30—Nucleotides
    • C12P19/32—Nucleotides having a condensed ring system containing a six-membered ring having two N-atoms in the same ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
SG11201501971WA 2013-07-23 2014-02-25 Method for preparing natural beef flavor SG11201501971WA (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020130086953A KR101500846B1 (ko) 2013-07-23 2013-07-23 천연 소고기 풍미 조미소재의 제조 방법
PCT/KR2014/001488 WO2015012464A1 (en) 2013-07-23 2014-02-25 Method for preparing natural beef flavor

Publications (1)

Publication Number Publication Date
SG11201501971WA true SG11201501971WA (en) 2015-04-29

Family

ID=52393472

Family Applications (1)

Application Number Title Priority Date Filing Date
SG11201501971WA SG11201501971WA (en) 2013-07-23 2014-02-25 Method for preparing natural beef flavor

Country Status (14)

Country Link
US (1) US20150272187A1 (ko)
EP (1) EP2900084B1 (ko)
JP (2) JP6301946B2 (ko)
KR (1) KR101500846B1 (ko)
CN (1) CN104768396A (ko)
AR (1) AR095667A1 (ko)
AU (1) AU2014293957B2 (ko)
BR (1) BR112015008066B1 (ko)
MY (1) MY174654A (ko)
PH (1) PH12015500631A1 (ko)
RU (1) RU2647508C2 (ko)
SG (1) SG11201501971WA (ko)
TW (1) TWI631904B (ko)
WO (1) WO2015012464A1 (ko)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101500850B1 (ko) * 2013-08-07 2015-03-18 씨제이제일제당 (주) 천연 조미소재 제조를 위한 이노신산 발효액 또는 글루탐산 발효액의 제조 방법
WO2017071890A1 (en) 2015-10-27 2017-05-04 Nestec S.A. Natural flavor base and process for its preparation
WO2018021381A1 (ja) * 2016-07-26 2018-02-01 日立化成株式会社 有機エレクトロニクス材料
EP3582633A1 (en) 2017-02-16 2019-12-25 Nestec S.A. Natural flavor base and process for its preparation
EP3582634A1 (en) 2017-02-16 2019-12-25 Nestec S.A. Natural flavor base and process for its preparation
WO2018149821A1 (en) 2017-02-16 2018-08-23 Nestec S.A. Natural flavor base and process for its preparation
WO2018149818A1 (en) 2017-02-16 2018-08-23 Nestec S.A. Natural flavor base and process for its preparation
KR101885323B1 (ko) * 2017-12-15 2018-08-03 샘표식품 주식회사 식품 풍미 증강용 소재 및 그의 제조방법
KR20230127438A (ko) 2022-02-24 2023-09-01 주식회사 디보션푸드 식물성 대체육 및 식품에 활용되는 소고기향료 제조방법 및 이를 함유한 식물성 대체육 또는 식품

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US3355359A (en) * 1964-07-18 1967-11-28 Asahi Chemical Ind Process for producing l-glutamic acid by using corynebacterium melassecola
US4132809A (en) * 1976-12-07 1979-01-02 Desrosier Norman W Contextured semimoist meat analogs
US5164306A (en) * 1987-01-23 1992-11-17 Ajinomoto Co., Inc. Process for producing 5'-inosinic acid by fermentation
JPH01108955A (ja) * 1987-10-23 1989-04-26 Japanese Res & Dev Assoc Bio Reactor Syst Food Ind グルタミン酸含量の高い調味液の製造法
US5147667A (en) * 1991-03-26 1992-09-15 Nestec S.A. Beef flavor
JPH0956360A (ja) * 1995-08-24 1997-03-04 Kikkoman Corp 醤油の製造法
JP3948151B2 (ja) * 1998-04-16 2007-07-25 味の素株式会社 グルタミナーゼ活性が増強された微生物培養物及びその利用
KR100264740B1 (ko) * 1998-06-19 2000-10-02 손경식 글루탐산을 생산하는 미생물 및 이를 이용한 글루탐산의 제조방법
SG106572A1 (en) * 1999-12-02 2004-10-29 Nestle Sa Production of hydrolysate seasoning
KR100397321B1 (ko) * 2000-12-26 2003-09-06 씨제이 주식회사 5'-이노신산을 고수율로 생산하는 미생물 코리네박테리움암모니아게네스 씨제이아이피009 및 그를 이용한5'-이노신산 생산방법
DE60307766T2 (de) * 2002-12-10 2007-10-11 Ajinomoto Co., Inc. Gewürzmittel und Verfahren zu seiner Herstellung
DE10311399A1 (de) * 2003-03-13 2004-09-23 Forschungszentrum Jülich GmbH Nukleotidsequenzen coryneformer Bakterien codierend für am L-Serinstoffwechsel beteiligte Proteine sowie Verfahren zur mikrobiellen Herstellung von L-Serin
RU2271391C2 (ru) * 2003-09-03 2006-03-10 Закрытое акционерное общество "Научно-исследовательский институт Аджиномото-Генетика" СПОСОБ ПОЛУЧЕНИЯ ИНОЗИНА И 5'-ИНОЗИНОВОЙ КИСЛОТЫ МЕТОДОМ ФЕРМЕНТАЦИИ С ИСПОЛЬЗОВАНИЕМ БАКТЕРИЙ, ПРИНАДЛЕЖАЩИХ К РОДУ Escherichia
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KR101191010B1 (ko) 2009-10-16 2012-10-16 씨제이제일제당 (주) 프로테아제 활성이 강화된 아스퍼질러스 소재 변이주 및 이를 이용한 천연 맛 향상제의 제조방법
DE102010063782B4 (de) * 2010-12-21 2016-12-15 Globalfoundries Dresden Module One Limited Liability Company & Co. Kg Verfahren zur Herstellung von Transistoren mit Metallgatestapeln mit großem ε und einem eingebetteten Verspannungsmaterial
KR101241288B1 (ko) * 2010-12-29 2013-03-14 (주)에스.앤.디 글루탐산 생성 균주 및 천연 조미소재의 제조방법
KR101239624B1 (ko) * 2010-12-30 2013-03-07 주식회사농심 식물성 단백질 가수분해물의 제조방법
KR101433599B1 (ko) * 2011-11-10 2014-08-27 씨제이제일제당(주) Ｌ-글루탐산을 함유하는 조미료 및 그 제조 방법
KR101500847B1 (ko) * 2013-07-23 2015-03-16 씨제이제일제당 (주) 천연 코쿠미 조미소재의 제조 방법

Also Published As

Publication number Publication date
WO2015012464A1 (en) 2015-01-29
BR112015008066A2 (pt) 2020-01-07
US20150272187A1 (en) 2015-10-01
EP2900084B1 (en) 2018-04-04
PH12015500631A1 (en) 2015-05-11
AR095667A1 (es) 2015-11-04
JP6301946B2 (ja) 2018-03-28
JP2015536670A (ja) 2015-12-24
JP2017070279A (ja) 2017-04-13
AU2014293957A1 (en) 2015-12-17
RU2647508C2 (ru) 2018-03-16
KR20150011883A (ko) 2015-02-03
TW201511692A (zh) 2015-04-01
EP2900084A4 (en) 2016-06-01
KR101500846B1 (ko) 2015-03-16
AU2014293957B2 (en) 2017-04-20
TWI631904B (zh) 2018-08-11
BR112015008066B1 (pt) 2020-09-29
RU2015154286A (ru) 2017-08-29
EP2900084A1 (en) 2015-08-05
CN104768396A (zh) 2015-07-08
MY174654A (en) 2020-05-05

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