WO2003063614A1 - Procede pour ameliorer le gout de boissons par adjonction d'extrait de levure, et boissons correspondantes - Google Patents

Procede pour ameliorer le gout de boissons par adjonction d'extrait de levure, et boissons correspondantes Download PDF

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Publication number
WO2003063614A1
WO2003063614A1 PCT/EP2003/000948 EP0300948W WO03063614A1 WO 2003063614 A1 WO2003063614 A1 WO 2003063614A1 EP 0300948 W EP0300948 W EP 0300948W WO 03063614 A1 WO03063614 A1 WO 03063614A1
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WO
WIPO (PCT)
Prior art keywords
yeast extract
beverage
taste
amino acids
percentage
Prior art date
Application number
PCT/EP2003/000948
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English (en)
Inventor
Jan Gerrit Kortes
Bertus Noordam
Willem Jacobus Verhoeven
Original Assignee
Dsm Ip Assets B.V.
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Publication date
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Publication of WO2003063614A1 publication Critical patent/WO2003063614A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/026—Beer flavouring preparations
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This invention relates to a method for improving the taste and/or aroma of a beverage for human consumption by addition of a yeast extract. Further the invention relates to beverages for human consumption.
  • Autolytic yeast extracts are concentrates of the soluble materials obtained from yeast after lysis of the polymeric yeast material.
  • the active yeast enzymes are responsible for the lysis.
  • strains of the genera Saccharomyces, Kluyveromyces and Candida can for example be used.
  • This type of yeast extracts which is rich in amino acids, is used in the food industry as basic taste providers. The amino acids present in the yeast extract add a bouillon-type brothy taste to the food without adding any specific notes.
  • Hydrolytic yeast extracts are concentrates of the soluble materials obtained from yeast after lysis, when to the yeast suspension during lysis additional proteases, and/or peptidases and especially nucleases are added.
  • 5'-ribonucleotides of guanine (5'-GMP), uracil (5'-UMP), cytosine (5'-CMP) and adenine (5'-AMP) are formed.
  • 5'-AMP is transformed into 5'-inosine mono phosphate (5'-IMP).
  • the hydrolytic yeast extracts obtained by this method are therefore rich in 5'-ribonucleotides, especially rich in 5'-GMP and 5'-IMP. Often yeast extracts are also rich in mono sodium glutamate (MSG).
  • 5'-IMP, 5'-GMP and MSG are known for their flavour enhancing properties.
  • autolytic yeast extracts which are rich in amino acids, can be used in drinks, especially sport drinks, to enhance the nutritional value thereof.
  • European Patent Application No. 418616 describes a beverage comprising an artificial sweetener which sweetness can be improved by addition of a yeast extract.
  • Said yeast extract may comprise 5-ribonucleotides, especially 5'-IMP and/or 5-GMP.
  • This yeast extract has actually the disadvantage of partially conferring a light brothy/bouillon taste to the beverage where it is used, i.e. this yeast extract is not clean in taste.
  • Yeast extract is a composition which comprises the soluble components extracted from yeast cells or the modified components thereof. This composition comprises at least 5'-ribonucleotides. In general, this composition also comprises amino acids, proteins, peptides, vitamins, carbohydrates and salts like phosphates.
  • the present invention gives a method for improving the taste and/or aroma of a beverage for human consumption by addition of a yeast extract, characterised in that, said yeast extract comprises free amino acids and one or more 5'-ribonucleotide(s), wherein the total amount of said one or more 5'-ribonucleotide(s) is at least 10% w/w, wherein said one or more 5'-ribonucleotide(s) comprises 5'-GMP and optionally 5'-IMP and wherein the ratio between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'-GMP and 5'-IMP in the yeast extract is lower than 3.5, all weights in the yeast extract being based on NaCl free yeast extract dry matter.
  • yeast extracts used in the invention are generally obtained from yeast strains with a high RNA content. By this way a high amount of 5-ribonucleotides is generated during the hydrolytic process.
  • yeast strains are used belonging to the genera Saccharomyces, Kluyveromyces and Candida.
  • Yeast strains belonging to the genus Saccharomyces, for example to the strain Saccharomyces cerevisiae are preferred above yeast extracts derived from strains belonging to the genus Candida, for example to Candida utilis, or Torula yeast, as yeast extracts derived from the latter are characterized by a sweet taste as described for example in the Japanese Patent Application No. 10327802.
  • the addition of a sweet taste due to the yeast extract to some beverages for human consumption, for example beer, is not very desirable.
  • 5-ribonucleotide it is herewith intended either the free 5'- ribonucleotide or a salt thereof.
  • all weight percentages of 5-ribonucleotide contents in the yeast extract are calculated based on the disodium salt heptahydrate thereof and are based on NaCl free yeast extract dry matter.
  • NaCl free yeast extract dry matter means that the calculations are based on yeast extract dry matter only and therefore the sodium chloride contained in the yeast extract is excluded from this calculation.
  • the yeast extract used in the method of the invention comprises free amino acids, at least 10% w/w of ribonucleotides
  • said ribonucleotides comprise 5'-GMP and optionally 5-IMP and the ratio between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'- GMP and 5'-IMP in the yeast extract is lower than 3.5, this is very beneficial to the taste and/or aroma of the beverage wherein said yeast extract is added.
  • the taste and/or aroma of the beverage is improved whle any taste/note properties of the yeast extract, generally a bouillon or brothy taste, is absent in the beverage.
  • the yeast extract used in the invention comprises both 5 GMP and 5'-
  • the yeast extract used in the invention has a low content in free amino acids and/or a low degree of protein hydrolysis.
  • the latter is beneficial to the taste and/ ⁇ aroma of the beverage wherein said yeast extract is added.
  • the degree of protein hydrolysis in the yeast extract is measured as the percentage of nitrogen belonging to primary amino groups of proteins, peptides or free amino acids in respect of the total nitrogen of protein origin in the yeast extract.
  • the yeast extract used in the method of the invention preferably comprises an amount in free amino acids lower than 40% w/w, more preferably lower than 35% w/w, even more preferably lower than 25% w/w, and most preferably lower than 20% w/w based NaCl free yeast extract dry matter.
  • the yeast extract used in this method preferably comprises an amount of free amino acids of at least 1 % w/w, more preferably of at least 5% w/w based on NaCl free yeast extract dry matter.
  • the yeast extract used in the method of the invention preferably has a degree of protein hydrolysis lower than 50%, preferably comprised between 5 and 45%, more preferably between 10 and 45%, even more preferably between 20 and 45%, most preferably 30 and 45%.
  • the yeast extract used in the compositions of the invention preferably comprises a total amount of the one or more 5'-ribonucleotide(s) between 10 and 50% w/w based on NaCl free yeast extract dry matter, preferably between 10 and 40% w/w, more preferably between 10 and 30% w/w, even more preferably between 10 and 25% w/w.
  • the presence of 5'-GMP and optionally 5'-IMP in the yeast extract has a beneficial effect in improving the taste and/or aroma of the beverage wherein it is added. Therefore in a preferred embodiment of the invention, the percentage (w/w) of the total amount of 5'-GMP and 5'-IMP in the yeast extract is at least 5% w/wbased on NaCl free yeast extract dry matter, preferably it is comprised between 5 and 25% w/w, more preferably between 5 and 20% w/w, even more preferably between 5 and 15% w/w.
  • a yeast extract having a ratio between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'- GMP and 5'-IMP lower than 3.5 is used, an optimal improving effect on the taste of the beverage is obtained without conferring to the beverage any brothy/bouillon taste typical of the yeast extract. Therefore in a preferred embodiment of the invention a yeast extract is used wherein the ratio between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'-GMP and 5'-IMP in the yeast extract is at least 0.1 , preferably at least 0.2, more preferably at least 0.5 and most preferably at least!
  • a yeast extract is used wherein the ratio between the percentage (w/w) of free amino acid and the percentage (w/w) of the total amount of 5'-GMP and 5'IMP in the yeast extract is lower than 3, preferably lowerthan 2.5 and more preferably lower than 2.
  • the yeast extracts used in the method according to the invention are preferably characterised by a low sodium chloride content.
  • the latter is advantageous because a high content of sodium in the diet is detrimenta" to health.
  • the latter is also advantageous to the taste of the beverage where the yeast extract is used.
  • the amount of sodium chloride in the yeast extract is preferably lower than 8% w/w, preferably comprised between 0 and 7% w/w based on yeast extract dry matter, preferably between 0 and 5% w/w, more preferably between 0 and 3% w/w, even more preferably between 0 and 1.5% w/w, most preferably between 0 and 1% w/w based on yeast extract dry matter.
  • yeast extract used in the method of the intention comprises as well mono sodium glutamate (MSG).
  • a yeast extract with the above-mentioned characteristics is added to beverages, for example to carbonated or not-carbonated soft drinks, to fruit or vegetable juices, or to several types of beer, the flavour profile of the beverage is considerably improved.
  • yeast extracts with the above-mentioned characteristics were added to Fanta ® Light, the latter caused a shift of taste from orange peel to orange juice.
  • Fanta ® Light the latter caused a shift of taste from orange peel to orange juice.
  • the taste shifted form watery to a taste having stronger beer notes.
  • the method of the invention is characterised in that, the specific vegetable and/or fruity and/or alcoholic note in the taste and/or aroma of the beverage is improved.
  • the addition of a yeast extract does not result in any taste or specific note of the yeast extract itself.
  • the beverages, which taste and/or aroma can be improved with the method of the invention are not limited. Some examples of these beverages are: carbonated soft drinks either naturally or artificially sweetened like Coca Cola ® Light, Fanta ® Light, 7-Up ® Light, non carbonated drinks like tea.
  • the use of the invention can be applied to fruit juices like orange juices, apple juices, grape fruit etc. and to all types of beer, either alcohol-free or not. It is intended that the list of possible beverages is not limiting.
  • an amount of at least 0.02% w/w of yeast extract relative to the beverage is used, preferably at least 0.03% w/w and more preferably at least 0.04% w/w.
  • an amount of lower than 3% w/w of yeast extract relative to the beverage is used, more preferably lower than 2% and most preferably lower than 1 % w/w.
  • Another goal of the invention is to provide with beverages with an improved taste and/or aroma obtained by this method.
  • the invention provides a beverage for human consumption having an improved taste and/or aroma obtainable by a method of the invention.
  • the invention will now be illustrated by some examples, which however are not intended to be limiting.
  • the effect of the addition of a yeast extract comprising at least 10% w/w of 5'-hbonucleotides, at least 5% w/w of 5'-IMP+5'-GMP, less than 8% w/w NaCl and a ratio between the percentage (w/w) of free amino acids and the percentage (w/w) of the total amount of 5'-IMP + 5'-GMP in the yeast extract lower than 3.5 was tested on several light beverages.
  • Coca Cola Light contains sodium-cyclamate, acesulphame-k and aspartame.
  • Fanta Light contains aspartame, saccharine.
  • Maxarome Plus LS powder is a yeast extract comprising 5'-ribonucleotides. It comprises 13% w/w of total 5'-ribonucleotides, 6.5% w/w of 5'-IMP + 5'-GMP, 11.8% w/w of free amino acids, these percentages all based on NaCl free yeast extract dry matter, 0.8% w/w of NaCl and a degree of protein hydrolysis of 34%.
  • a 1 % w/w solution in water of Maxarome Plus LS was prepared. Two grams of the1% w/w Maxarome Plus LS water solution were added to 50 g samples of the following light drinks: Coca Cola Light ® , Fanta Light ® , 7-Up Light ® , and
  • Lipton Icetea Light ® Each sample of light drink contained 0.04% w/w of Maxarome Plus
  • yeast extract used in example 1 was examined on several juices and beers.
  • the taste of the samples comprising the yeast extract if compared with that of the blank samples was judged as follows. In the tomato juice a clear increase of full tomato and a less peaky note was observed. In the grape juice a more fresh, balanced aroma was observed. The alcohol-free beers were judged as less watery in taste, with stronger beer notes. The 2% vol alcohol beers gave a more complete, full beer sensation. The beers containing 5% vol alcohol gave a stronger bitter hop note.
  • Blank samples for each solution were prepared as solution (1 ) to (4) by replacing the amount of Maxarome solution with water.
  • Example 4 In this example the effect of the yeast extract described in example 1 to improve the taste of Fanta is compared with other yeast extracts.
  • *KRIT is a yeast extract comprising 8.5% w/w of total 5'-ribonucleotides, 4.3% w/w 5'-GMP and 5'-IMP, 16.2% w/w of free amino acids, these percentages based on NaCl free yeast extract dry matter, 12% NaCl, and having a degree of protein hydrolysis of 38%.
  • KAT is a yeast extract comprising 44.6% w/w of free amino acids, these percentage based on NaCl free yeast extract dry matter, 1 % NaCl, and having a degree of protein hydrolysis of 57%.
  • Solutions comprising 0.02% w/w of KRIT, KAT and Maxarome Plus respectively in Fanta were prepared in an analogous way as described in examples 1 and 2.
  • Maxarome Plus also a solution 0.04% w/w in Fanta was prepared.
  • the solution comprising KRIT yeast extract where characterised by an orange peel peaky taste. A light bouillon-like taste was also present.
  • the solution comprising KAT yeast extract where also characterised by peaky orange taste and by a bouillon-like taste.
  • the taste of the solution comprising Maxarome where characterised by a shift of taste from orange peel to orange juice and by no bouillon-like taste.

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  • Engineering & Computer Science (AREA)
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  • Food Science & Technology (AREA)
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  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
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  • General Health & Medical Sciences (AREA)
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  • General Engineering & Computer Science (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
  • Bioinformatics & Cheminformatics (AREA)
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  • Microbiology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne un procédé pour améliorer le goût et/ou l'arôme d'une boisson destiné à la consommation d'un être humain, par adjonction d'un extrait de levure. L'invention se caractérise en ce que ledit extrait de levure comprend des acides aminés libres et un ou plusieurs 5'-ribonucléotide(s), la quantité totale dudit/desdits 5'-ribonucléotide(s) valant au moins 10 % en poids, ledit/lesdits 5'-ribonucléotide(s) comprenant 5'-GMP et éventuellement 5'-IMP, et le rapport entre le pourcentage (en poids) des acides aminés libres et le pourcentage (en poids) de la quantité totale de 5'-GMP et 5'-IMP dans l'extrait de levure étant inférieur à 3,5, tous les poids dans l'extrait de levure étant exprimés en se basant sur la matière sèche d'extrait de levure sans NaCl. De préférence, le dit extrait de levure a une teneur en acides aminés libres inférieure à 40 % de la matière sèche d'extrait de levure sans NaCl et/ou a un degré d'hydrolyse protéique inférieur à 50 %. Ce procédé permet d'améliorer la note intrinsèque de légume et/ou de fruit et/ou d'alcool dans le goût et/ou l'arôme d'une boisson telle qu'un jus de fruits ou un jus de légumes, une boisson gazéifiée, par exemple de la bière.
PCT/EP2003/000948 2002-01-31 2003-01-29 Procede pour ameliorer le gout de boissons par adjonction d'extrait de levure, et boissons correspondantes WO2003063614A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP02075508 2002-01-31
EP02075508.8 2002-01-31
EP02102583 2002-11-14
EP02102583.8 2002-11-14

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005067734A3 (fr) * 2004-01-09 2005-10-27 Dsm Ip Assets Bv Processus de production d'une composition contenant 5'-ribonucleotides et compositions associees
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
WO2013056969A1 (fr) * 2011-10-20 2013-04-25 Unilever N.V. Composition issue de tomate contenant des niveaux accrus d'inosine 5'-monophosphate
US20140170290A1 (en) * 2011-08-30 2014-06-19 Mitsubishi Shoji Foodtech Co., Ltd. Sweetener having sucrose-like sweetness, and food and beverage using same
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
EP2783579A4 (fr) * 2011-11-22 2015-10-07 Suntory Holdings Ltd BOISSON AU GOÛT DE BIÈRE À FAIBLE TENEUR EN EXTRAITS ET DONT LE pH A ÉTÉ AJUSTÉ
WO2016151257A1 (fr) * 2015-03-24 2016-09-29 Lesaffre Et Compagnie Utilisation d'un extrait de levure pour le collage de mouts et de boissons
WO2020193321A1 (fr) 2019-03-28 2020-10-01 Firmenich Sa Système d'aromatisation
JP2021506259A (ja) * 2017-12-13 2021-02-22 ルサッフル・エ・コンパニーＬｅｓａｆｆｒｅ Ｅｔ Ｃｏｍｐａｇｎｉｅ リボヌクレオチドに富む酵母抽出物ならびに望ましくない風味および望ましくない芳香ノートを遮蔽するためのその使用
US10993460B2 (en) 2012-12-28 2021-05-04 Suntory Holdings Limited Non-alcohol, beer-taste beverage having Shimari in taste

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GB1110746A (en) * 1966-04-04 1968-04-24 Gen Mills Inc Artificial sweeteners
DE1963736A1 (de) * 1969-12-19 1971-06-24 Haarmann & Reimer Gmbh Verfahren zur Geschmacksverbesserung von Saccharin
US3647482A (en) * 1970-03-04 1972-03-07 Gen Mills Inc Reduction and modification of the unpleasant aftertaste of saccharin
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EP0122400A1 (fr) * 1983-02-21 1984-10-24 Takeda Chemical Industries, Ltd. Composition dulcifiante et méthode de dulcification
EP0354610A1 (fr) * 1988-07-22 1990-02-14 Quest International B.V. Méthode de préparation d'un extrait de levure, cet extrait de levure, son utilisation comme condiment alimentaire et une composition alimentaire contenant l'extrait de levure
EP0418616A2 (fr) * 1989-09-20 1991-03-27 Deutsche Hefewerke Gmbh Préparation d'agent édulcorant
EP1016708A1 (fr) * 1997-09-29 2000-07-05 Nihon Tobacco Inc. Composition a l'extrait de levure, levure utilisee pour l'obtention de ladite composition et procede de production de ladite composition

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1110746A (en) * 1966-04-04 1968-04-24 Gen Mills Inc Artificial sweeteners
DE1963736A1 (de) * 1969-12-19 1971-06-24 Haarmann & Reimer Gmbh Verfahren zur Geschmacksverbesserung von Saccharin
US3647482A (en) * 1970-03-04 1972-03-07 Gen Mills Inc Reduction and modification of the unpleasant aftertaste of saccharin
EP0060903A1 (fr) * 1981-03-19 1982-09-29 Ajinomoto Co., Inc. Composition édulcorante de dipeptide et son utilisation pour dulcifier des denrées alimentaires, des boissons et des compositions pharmaceutiques
EP0122400A1 (fr) * 1983-02-21 1984-10-24 Takeda Chemical Industries, Ltd. Composition dulcifiante et méthode de dulcification
EP0354610A1 (fr) * 1988-07-22 1990-02-14 Quest International B.V. Méthode de préparation d'un extrait de levure, cet extrait de levure, son utilisation comme condiment alimentaire et une composition alimentaire contenant l'extrait de levure
EP0418616A2 (fr) * 1989-09-20 1991-03-27 Deutsche Hefewerke Gmbh Préparation d'agent édulcorant
EP1016708A1 (fr) * 1997-09-29 2000-07-05 Nihon Tobacco Inc. Composition a l'extrait de levure, levure utilisee pour l'obtention de ladite composition et procede de production de ladite composition

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007521805A (ja) * 2004-01-09 2007-08-09 ディーエスエム アイピー アセッツ ビー．ブイ． ５’−リボヌクレオチドを含有する組成物の製造方法およびその組成物
US8084068B2 (en) 2004-01-09 2011-12-27 Dsm Ip Assets B.V. Process for the production of compositions containing ribonucleotides and their use as flavouring agents
WO2005067734A3 (fr) * 2004-01-09 2005-10-27 Dsm Ip Assets Bv Processus de production d'une composition contenant 5'-ribonucleotides et compositions associees
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
US20140170290A1 (en) * 2011-08-30 2014-06-19 Mitsubishi Shoji Foodtech Co., Ltd. Sweetener having sucrose-like sweetness, and food and beverage using same
WO2013056969A1 (fr) * 2011-10-20 2013-04-25 Unilever N.V. Composition issue de tomate contenant des niveaux accrus d'inosine 5'-monophosphate
EP3130231A1 (fr) * 2011-11-22 2017-02-15 Suntory Holdings Limited Composant d'extrait faible, boisson ayant la saveur de la biere, a ph ajuste
EP2783579A4 (fr) * 2011-11-22 2015-10-07 Suntory Holdings Ltd BOISSON AU GOÛT DE BIÈRE À FAIBLE TENEUR EN EXTRAITS ET DONT LE pH A ÉTÉ AJUSTÉ
US10993460B2 (en) 2012-12-28 2021-05-04 Suntory Holdings Limited Non-alcohol, beer-taste beverage having Shimari in taste
WO2016151257A1 (fr) * 2015-03-24 2016-09-29 Lesaffre Et Compagnie Utilisation d'un extrait de levure pour le collage de mouts et de boissons
RU2717716C2 (ru) * 2015-03-24 2020-03-25 Лезафр Э Компани Применение дрожжевого экстракта для осветления сусла и напитков
FR3034101A1 (fr) * 2015-03-24 2016-09-30 Lesaffre & Cie Extrait de levure et son utilisation pour le collage de mouts et de boissons
US11098273B2 (en) 2015-03-24 2021-08-24 Lesaffre Et Compagnie Yeast extract for clarifying musts and beverages
JP2021506259A (ja) * 2017-12-13 2021-02-22 ルサッフル・エ・コンパニーＬｅｓａｆｆｒｅ Ｅｔ Ｃｏｍｐａｇｎｉｅ リボヌクレオチドに富む酵母抽出物ならびに望ましくない風味および望ましくない芳香ノートを遮蔽するためのその使用
WO2020193321A1 (fr) 2019-03-28 2020-10-01 Firmenich Sa Système d'aromatisation

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