WO2008068155A1 - Aliment à faible teneur en sel présentant un goût amélioré - Google Patents

Aliment à faible teneur en sel présentant un goût amélioré Download PDF

Info

Publication number
WO2008068155A1
WO2008068155A1 PCT/EP2007/062801 EP2007062801W WO2008068155A1 WO 2008068155 A1 WO2008068155 A1 WO 2008068155A1 EP 2007062801 W EP2007062801 W EP 2007062801W WO 2008068155 A1 WO2008068155 A1 WO 2008068155A1
Authority
WO
WIPO (PCT)
Prior art keywords
sodium
cereal product
yeast extract
reduced
dough
Prior art date
Application number
PCT/EP2007/062801
Other languages
English (en)
Inventor
Arie Gerrit Terdu
Jan Dirk Rene Hille
Leendert Nicolaas Fontijne
José MASTENBROEK
Bertus Noordam
Original Assignee
Dsm Ip Assets 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 Dsm Ip Assets B.V. filed Critical Dsm Ip Assets B.V.
Priority to EP07847336A priority Critical patent/EP2104730A1/fr
Priority to CA002671190A priority patent/CA2671190A1/fr
Priority to AU2007329062A priority patent/AU2007329062A1/en
Priority to US12/516,816 priority patent/US20100068221A1/en
Publication of WO2008068155A1 publication Critical patent/WO2008068155A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A23L27/45—Salt substitutes completely devoid of sodium chloride
    • 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
    • A23L33/13—Nucleic acids or derivatives 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
    • 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

Definitions

  • the present invention relates to the use of a yeast extract for the improvement of taste in cereal products.
  • a yeast extract for the improvement of taste in cereal products.
  • it relates to the improvement of taste of low- sodium cereal products with reduced sodium content.
  • EP0103994 describes a sodium chloride substitute flavoring system which comprises autolyzed yeast and ammonium chloride. The system improves the saltiness of foods, reduces the bitterness of sodium chloride substitutes and is suitable for use in a sodium chloride substitute system for savoury applications.
  • WO 2005/087013 describes the use of a dry taste enhancing agent for cereal products which taste-enhancing agent comprises a yeast extract and acid fermented flour.
  • yeast extracts can cause the food to which they are added to get a bouillon-like, brothy taste or after taste associated with yeast (yeasty taste and/or odour). This problem is especially evident in beverages and in non-savoury food.
  • the present invention relates to the use of a yeast extract for preparing a cereal product with reduced sodium content compared to a corresponding conventional cereal product, wherein the yeast extract comprises at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter. This may lead to a reduced sodium, low- sodium, a very low sodium or a sodium-free cereal product. There are several advantages of using such yeast extract for preparing cereal products with reduced sodium content.
  • bitter off-tastes for instance from salt substitutes such as potassium chloride
  • a yeast extract comprising at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter is added to the flour for low-sodium cereal products.
  • the yeast extract effects a neutral taste enhancement, i.e. taste enhancement without the introduction of a brothy, bouillon note or yeasty note.
  • Yet another advantage is that by using a yeast extract which comprises at least 30% w/w 5'-ribonucleotides on the basis of sodium chloride free dry matter the salt perception is enhanced. This is of course very advantageous in reduced-sodium food applications. As a result, less sodium and less sodium replacers or taste enhancers are necessary to improve the taste of a reduced-sodium cereal product.
  • Another advantage is that there is no requirement to label cereal products which have been prepared according to the invention as containing chemical additives.
  • the term "cereal product with reduced sodium” refers to a cereal product wherein the amount of sodium in the product is less than the amount of sodium conventionally present in the corresponding conventional cereal product.
  • the cereal product will comprise at least 25% w/w less sodium than conventionally present in the corresponding conventional cereal product.
  • Said cereal product with reduced amount of sodium may comprise at least 25% w/w, 30% w/w, 35% w/w or 40% w/w less sodium, more preferably at least 45% w/w, 50% w/w, 55% w/w or 60% w/w less sodium than conventionally present in the corresponding conventional cereal product.
  • the cereal product with reduced sodium prepared according to the method of the first aspect may comprise up to -100% w/w less sodium than conventionally present in the corresponding conventional cereal product.
  • the amount of sodium conventionally present in the cereal product is the amount present when the cereal product has not been altered, processed or formulated in order to reduce its sodium content and will depend on the type of cereal product, hence the reference to a 'corresponding' cereal product. Those skilled in the art know the amount of sodium which is conventionally present in a cereal product depending on the type of cereal product.
  • a yeast extract which comprises at least 30% w/w 5'-ribonucleotides, preferably at least 34% w/w, 38% w/w, 40% w/w or 42% w/w, more preferably at least 44% w/w, 46% w/w, 48% w/w or at least 50% w/w 5'- ribonucleotides on the basis of sodium chloride free dry matter.
  • the phrase ' ⁇ '-ribonucleotides refers to the total amount of 5'-monophosphate ribonucleotides formed during RNA degradation, viz. 5'-monophosphate guanine (5'-GMP), 5'-monophosphate uracil (5'-UMP), 5'- monophosphate cytosine (5'-CMP), 5'-monophosphate adenine (5'-AMP), where 5'-AMP may be partially or completely converted into 5'-monophosphate inosine (5'-IMP).
  • 5'-GMP 5'-monophosphate guanine
  • UMP 5'-monophosphate uracil
  • 5'-CMP 5'- monophosphate cytosine
  • 5'-AMP 5'-monophosphate adenine
  • 5'-AMP may be partially or completely converted into 5'-monophosphate inosine (5'-IMP).
  • the total amount of 5'-GMP, 5'-UMP, 5'-CMP, 5'-AMP and 5'-IMP is 30% w/w on the basis of sodium chloride free dry matter.
  • a yeast extract is used wherein the total amount of 5'-GMP plus 5'-IMP is at least 15% w/w, preferably at least 17% w/w, 19% w/w, 20% w/w or 21 % w/w, more preferably at least 22% w/w, 23% w/w, 24% w/w or 25% w/w, on the basis of sodium chloride free dry matter. Due to the constitution of RNA, from which the 5'-ribonucleotides arise, 5'-GMP and 5'-IMP will always be present in approximately equal amounts in this embodiment.
  • weight percentage calculations of the 5'- ribonucleotides are based on the disodium salt heptahydrate thereof unless otherwise specified. All percentages are calculated on sodium chloride free dry matter (sfdm).
  • sfdm sodium chloride free dry matter
  • the phrase 'sodium chloride free dry matter (sfdm)' refers to the fact that for the calculation of the weight percentage the weight of any sodium chloride present in the yeast extract is excluded from the composition.
  • the measurement of sodium chloride in the yeast extract and the above-mentioned calculation can be performed by methods known to those skilled in the art.
  • the yeast extract may be prepared by any method which yields a yeast extract which comprises at least 30% w/w 5'-ribonucleotides (sfdm).
  • the yeast extract is obtained by hydrolysis.
  • Hydrolytic yeast extracts are concentrates of the soluble material obtained from yeast after disruption of the cells, digestion (lysis) and addition of exogenous enzymes such as proteases and/or peptidases and especially nucleases, such as 5'-phosphodiesterase and optionally 5'-adenylic deaminase, to the yeast suspension during lysis.
  • the native yeast enzymes are generally inactivated prior to the lysis.
  • 5'-GMP, 5'-UMP, 5'-CMP and 5'-AMP may be formed.
  • 5'-AMP is transformed into 5'-IMP.
  • the yeast extract is obtained by autolysis, for instance as described in WO2005/067734.
  • the 5'-ribonucleotides of the yeast extract are produced in the autolytic or hydrolytic extraction process, i.e. in a natural process, as described in the previous paragraph.
  • a yeast extract which comprises at least 30% w/w 5'-ribonucleotides (sfdm) may be obtained by adding isolated or chemically synthesized 5'-ribonucleotides to a yeast extract which contains less than 30% w/w 5'-ribonucleotides.
  • the use of these types of yeast extract is also encompassed in the present invention, but is less preferred. It has the disadvantage that food products prepared with such yeast extracts will have to be labeled as containing chemical additives.
  • yeast extracts may be produced which do not fulfil the requirements of the first aspect of the invention.
  • the yeast extracts comprising the proper amount of 5'-ribonucleotides may be selected by measuring the amounts thereof using methods known to those skilled in the art and by selecting those yeast extracts which comprises at least 30% w/w 5'-ribonucleotides (sfdm).
  • yeast extracts may be used which comprise up to
  • the present invention relates to a method for preparing a cereal product with reduced sodium content compared to a corresponding conventional cereal product, from a flour-based dough, wherein the method comprises replacing part of the sodium which is conventionally present in the dough by a yeast extract, wherein the yeast extract comprises at least 30% w/w 5'-ribonucleotides (sfdm).
  • the reduced-sodium cereal product is prepared using a yeast extract which comprises at least 15% w/w of 5'-GMP plus 5'-IMP on the basis of sodium chloride free dry matter.
  • a reduced-sodium cereal product, or the intermediate product may be obtained which is fully acceptable to the person skilled in the art.
  • a bread with reduced sodium content compared to a corresponding conventional bread may be obtained which has good volume, crumb structure and softness.
  • yeast extracts used in the context of the invention may be obtained from any yeast. Suitable yeast strains which may be used belong to the genera Saccharomyces, Kluyveromyces and Candida. Yeast strains belonging to the genus Saccharomyces, for example to the species Saccharomyces cerevisiae, are preferred.
  • Baked cereal products are typically prepared from a flour-based dough and sodium chloride is invariably one of the constituents of the dough.
  • Suitable examples of cereal and in particular of baked cereal products include all types of bread, such as white bread, sliced bread, soda bread, brown bread, wholemeal bread, malt bread, granary bread, rye bread, corn bread, pitta bread, baquettes, French sticks, bagels, rolls, croissants, pan bread; all types of cakes and cookies, such as muffins, scones, pound cake, sponge cake, pancake, brownies, biscuits, crisps, short bread, crackers, fruit cake; and also including pappadums, chapatti, nan, paratta, polenta, taco, tortilla, corn flakes, croutons and any type of pasta.
  • bread such as white bread, sliced bread, soda bread, brown bread, wholemeal bread, malt bread, granary bread, rye bread, corn bread, pitta bread, baquettes, French sticks, bagels, rolls, croissants, pan bread
  • cakes and cookies such as muffins, scones, pound cake, sponge cake, pancake, brownies, biscuits
  • a yeast extract which comprises at least 30% w/w 5'-ribonucleotides (sfdm) is used to prepare a reduced-sodium baked cereal product, i.e. a baked cereal product which is produced form a dough which comprises less sodium than conventionally used in doughs for baked cereal products.
  • a yeast extract comprising at least 15% w/w 5'-GMP plus 5'-IMP is used to prepare a reduced-sodium baked cereal product.
  • All or part of the sodium in the dough may be replaced by yeast extract which comprises at least 30% w/w 5'-ribonucleotides or at least 15% w/w of 5'-GMP plus 5'- IMP (sfdm).
  • the dough used for preparing the cereal product comprises at least 25%, 30%, 35% or 40% w/w less sodium, more preferably at least 45%, 50%, 55% or 60% w/w less sodium than conventionally used.
  • the amount of sodium conventionally present in a cereal product is the amount present when the cereal product has not been altered, processed or formulated in order to reduce its sodium content and will depend on the type of cereal product, hence the reference to a 'corresponding' cereal product. Those skilled in the art know the amount of sodium which is conventionally present in a certain type of cereal product.
  • the sodium is typically present in the form of sodium chloride (NaCI).
  • the invention relates to a cereal product with reduced amounts of sodium in comparison to a corresponding conventional cereal product, prepared from a flour and sodium-containing dough which dough comprises (i) less sodium than the corresponding conventional cereal product and (ii) 0.01% to 2% w/w of a yeast extract which comprises at least 30% w/w 5'-ribonucleotides (sfdm).
  • the reduced-sodium cereal product is prepared from a flour and sodium-containing dough which dough comprises (i) preferably at least 25%, 30%, 35% or 40% w/w less sodium, more preferably at least 45%, 50%, 55% or 60% w/w less sodium than the corresponding conventional cereal product and (ii) preferably 0.01 % to 2% w/w, more preferably 0.05% to 1% w/w of a yeast extract which comprises at least 30% w/w 5'-ribonucleotides (sfdm).
  • a yeast extract which comprises at least 30% w/w 5'-ribonucleotides (sfdm).
  • the yeast extract is used to prepare a reduced- sodium bread product.
  • 0.01% to 2% w/w yeast extract on the total weight of flour is used.
  • 0.05% to 1% w/w yeast extract on the total weight of flour is used for preparing a reduced-sodium bread.
  • the yeast extract which comprises at least 30% w/w 5'- ribonucleotides or at least
  • the invention relates to a blend suitable for preparing a reduced-sodium cereal product.
  • the blend comprises a yeast extract which comprises at least 30% w/w 5'- ribonucleotides (sfdm) in combination with KCI, and preferably NH 4 CI.
  • Suitable amounts are 30-70%, preferably 40-60%, more preferably 50-60% w/w KCI; 5-30%, preferably 10-20%, more preferably 15-20% w/w NH 4 CI; and 5-35%, preferably 10-30%, more preferably 12- 25% w/w of a yeast extract which comprises at least 30% w/w 5'-ribonucleotides (sfdm). Less than 1 % w/w on flour weight, typically, 0.1 - 0.8 % w/w on flour weight of such blends is used for preparing reduced-sodium cereal products.
  • a carrier may also be included. If a carrier is used, the carrier is preferably an oil, more preferably a vegetable oil.
  • All the products and blends of the present invention may advantageously be used in a low-sodium, reduced-sodium or no-sodium diet or in the treatment of hypertension or cardiovascular disease.
  • the ingredients were mixed into a dough using a Kemper® spiral mixer for 2 minutes at speed 1 followed by 6 minutes mixing at speed 2. Dough temperature was 28 0 C. Bulk proof was 5 minutes at 34°C/85 % relative humidity. Next, dough pieces of 875 g were rounded, proofed for 35 minutes at 34°C/85 % relative humidity. Finally, dough pieces were punched, moulded, panned, proofed for 75 minutes at 34 °C/85 % relative humidity and baked for 20 minutes at 220 0 C.
  • This example was done to demonstrate the effect of the 5'-ribonucleotide concentration on taste of bread with reduced amount of sodium chloride.
  • the ingredients were mixed into a dough using a Kemper® spiral mixer for 2 minutes at speed 1 followed by 6 minutes mixing at speed 2. Dough temperature was 28 0 C. Bulk proof was 5 minutes at 34°C/85 % relative humidity. Next, dough pieces of 875 g were rounded, proofed for 35 minutes at 34°C/85 % relative humidity. Finally, dough pieces were punched, moulded, panned, proofed for 75 minutes at 34 °C/85 % RH and baked for 20 minutes at 220 0 C.
  • yeast extract which comprises at least 15% w/w of 5'-GMP plus 5'-IMP (and thus at least 30% w/w 5'-ribonucleotides (sfdm)) on the basis of sodium chloride free dry matter.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention porte sur l'utilisation d'un extrait de levure pour préparer un produit de céréale présentant un moindre taux de sodium. L'extrait de levure comprend au moins 30 % p/p de 5'-ribonucléotides sur la base de la matière sèche exempte de chlorure de sodium. De préférence, un extrait de levure est utilisé, dans lequel la quantité totale de 5'-GMP plus 5'-IPM est d'au moins 15 % p/p sur la base de la matière sèche exempte de chlorure de sodium. Le procédé de l'invention peut avantageusement être utilisé pour préparer des produits de céréale à sodium réduit dans lesquels au moins 30 % du sodium est remplacé, les mauvais goûts étant masqués et la perception du salé étant augmentée.
PCT/EP2007/062801 2006-12-07 2007-11-26 Aliment à faible teneur en sel présentant un goût amélioré WO2008068155A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
EP07847336A EP2104730A1 (fr) 2006-12-07 2007-11-26 Aliment à faible teneur en sel présentant un goût amélioré
CA002671190A CA2671190A1 (fr) 2006-12-07 2007-11-26 Aliment a faible teneur en sel presentant un gout ameliore
AU2007329062A AU2007329062A1 (en) 2006-12-07 2007-11-26 Low salt food with improved taste
US12/516,816 US20100068221A1 (en) 2006-12-07 2007-11-26 Low salt food with improved taste

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP06125590.7 2006-12-07
EP06125590 2006-12-07
EP07109501.2 2007-06-04
EP07109501 2007-06-04

Publications (1)

Publication Number Publication Date
WO2008068155A1 true WO2008068155A1 (fr) 2008-06-12

Family

ID=39167449

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2007/062801 WO2008068155A1 (fr) 2006-12-07 2007-11-26 Aliment à faible teneur en sel présentant un goût amélioré

Country Status (4)

Country Link
EP (1) EP2104730A1 (fr)
AU (1) AU2007329062A1 (fr)
CA (1) CA2671190A1 (fr)
WO (1) WO2008068155A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011000824A2 (fr) 2009-07-02 2011-01-06 Dsm Ip Assets B.V. Compositions adaptées en tant qu’arôme et utilisation de ces compositions pour évoquer ou renforcer la perception de koku
WO2012033399A1 (fr) * 2010-09-10 2012-03-15 Bakery Technology Centre B.V. Tortilla à faible teneur en sel de sodium et son procédé de préparation
FR2973989A1 (fr) * 2011-04-15 2012-10-19 Nutrionix Nouvel agent substitut du sel nacl, son utilisation et produits en contenant
US10159268B2 (en) 2013-02-08 2018-12-25 General Mills, Inc. Reduced sodium food products
WO2019115894A1 (fr) 2017-12-13 2019-06-20 Lesaffre Et Compagnie Extrait de levure riche en ribonucleotides et son utilisation pour le masquage de gouts indesirables et de notes aromatiques indesirables
KR102680397B1 (ko) 2017-12-13 2024-07-01 르샤프르 에 꽁빠니 리보뉴클레오티드-풍부 효모 추출물, 및 바람직하지 않은 풍미들과 바람직하지 않은 감지들을 차폐하기 위한 그것의 용도

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1991012724A1 (fr) * 1990-03-02 1991-09-05 Takeda Chemical Industries, Ltd. Pains et leur production
WO2003063613A1 (fr) * 2002-01-31 2003-08-07 Dsm Ip Assets B.V. Compositions contenant des edulcorants artificiels et un extrait de levure, utilisation de celles-ci et produit alimentaire contenant celles-ci

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1991012724A1 (fr) * 1990-03-02 1991-09-05 Takeda Chemical Industries, Ltd. Pains et leur production
WO2003063613A1 (fr) * 2002-01-31 2003-08-07 Dsm Ip Assets B.V. Compositions contenant des edulcorants artificiels et un extrait de levure, utilisation de celles-ci et produit alimentaire contenant celles-ci

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011000824A2 (fr) 2009-07-02 2011-01-06 Dsm Ip Assets B.V. Compositions adaptées en tant qu’arôme et utilisation de ces compositions pour évoquer ou renforcer la perception de koku
WO2012033399A1 (fr) * 2010-09-10 2012-03-15 Bakery Technology Centre B.V. Tortilla à faible teneur en sel de sodium et son procédé de préparation
FR2973989A1 (fr) * 2011-04-15 2012-10-19 Nutrionix Nouvel agent substitut du sel nacl, son utilisation et produits en contenant
US10159268B2 (en) 2013-02-08 2018-12-25 General Mills, Inc. Reduced sodium food products
US11540539B2 (en) 2013-02-08 2023-01-03 General Mills, Inc. Reduced sodium food products
WO2019115894A1 (fr) 2017-12-13 2019-06-20 Lesaffre Et Compagnie Extrait de levure riche en ribonucleotides et son utilisation pour le masquage de gouts indesirables et de notes aromatiques indesirables
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
US11896042B2 (en) 2017-12-13 2024-02-13 Lesaffre Et Compagnie Ribonucleotide-rich yeast extract and use of same for masking undesirable flavours and undesirable aromatic notes
KR102680397B1 (ko) 2017-12-13 2024-07-01 르샤프르 에 꽁빠니 리보뉴클레오티드-풍부 효모 추출물, 및 바람직하지 않은 풍미들과 바람직하지 않은 감지들을 차폐하기 위한 그것의 용도

Also Published As

Publication number Publication date
CA2671190A1 (fr) 2008-06-12
AU2007329062A1 (en) 2008-06-12
EP2104730A1 (fr) 2009-09-30

Similar Documents

Publication Publication Date Title
RU2414149C2 (ru) НОВЫЙ ЗАМЕНИТЕЛЬ СОЛИ NaCl, ЕГО ПРИМЕНЕНИЕ, ПРОДУКТЫ С ЕГО СОДЕРЖАНИЕМ
US20100303853A1 (en) Novel Nacl Salt Substitute Agent, Use Thereof and Products Containing Same
AU2010305418B2 (en) Vegetable flavour
WO2008068155A1 (fr) Aliment à faible teneur en sel présentant un goût amélioré
CN102048117A (zh) 一种调味料
Fen et al. Nutritional compositions of various potato noodles: Comparative analysis
ZA200606550B (en) Taste-enhancing agent, baking doughs, breadmaking and cereal products comprising same, and use thereof as an nacl substitute
JP2007330160A (ja) 食物繊維高含有穀粉とそれを用いて製造される麺類
JP2013226087A (ja) 低糖質パン様食品素材
WO2017179691A1 (fr) Composition alimentaire ou combinaison pour abaisser le taux de glycémie ou réduire la valeur ig
US20100068221A1 (en) Low salt food with improved taste
JP6430117B2 (ja) 米粉ベースのパン類の製造方法
CN108323549A (zh) 一种香葱味纸片饼干及其制备方法
DK2509448T3 (en) Hitherto unknown NaCl substitute
Wenlock et al. Dietary fibre fractions in cereal and cereal‐containing products in Britain
CN101558149A (zh) 具有改善的口味的低盐食品
JP2008237124A (ja) ホワイトソース用添加剤及び該添加剤を使用した食品
JP7362516B2 (ja) シーズニングオイル
EP2454951B1 (fr) Procédé pour la suppression du goût âcre et/ou du goût métallique dérivé du chlorure de potassium
US20240032579A1 (en) Salty taste-enhancing agent
CN114868787A (zh) 复合调味粉及其在延长高蛋白饼干保质期中的应用
CN108576151A (zh) 一种香葱味千层酥及其制备方法
US20220132899A1 (en) Seasoning composition for reduced-sodium comestibles
JP2012000108A (ja) インベルターゼ抑制剤とその用途
CN115553427A (zh) 佐餐酱及其制备方法

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 200780045424.8

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 07847336

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2007329062

Country of ref document: AU

WWE Wipo information: entry into national phase

Ref document number: 2007847336

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 2671190

Country of ref document: CA

WWE Wipo information: entry into national phase

Ref document number: 3701/DELNP/2009

Country of ref document: IN

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2007329062

Country of ref document: AU

Date of ref document: 20071126

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: 12516816

Country of ref document: US