WO2010037783A1 - Process to make food or feed flavour with glutathione or cystein - Google Patents
Process to make food or feed flavour with glutathione or cystein Download PDFInfo
- Publication number
- WO2010037783A1 WO2010037783A1 PCT/EP2009/062694 EP2009062694W WO2010037783A1 WO 2010037783 A1 WO2010037783 A1 WO 2010037783A1 EP 2009062694 W EP2009062694 W EP 2009062694W WO 2010037783 A1 WO2010037783 A1 WO 2010037783A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- food
- flavour
- feed
- composition
- glutathione
- Prior art date
Links
Classifications
-
- 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
- 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
Definitions
- This invention relates to a process for producing a food or feed flavour and to the product obtainable by this process.
- the flavour of meat is the result of a complex combination of different reaction pathways occurring during cooking.
- the Maillard reaction between amino acids and reducing sugars, the related Strecker degradation of amino acids in presence of Maillard-derived dicarbonyl compounds and the auto-oxidation of lipids are the most important examples. All these reactions, their products and their influence on the taste of food have been the subject of several studies (Motram D. S., (1998) Food Chemistry, 62, pp. 415-424, "Flavour formation in meat and meat products: a review” and references therein; Schrodter, R., Schliemann, R., Woelm, G., (1988) Tech. Charact. Prod. Appl. Food Flavours, pp. 107-1 14, "Study on the effect of fat in meat flavour formation”).
- US4,592,917 describes the preparation of a boiled chicken flavour by reacting a reducing saccharide with an amino acid (leucine) and a sulphur-containing substance (e.g. cystein) at a temperature of less than 100°C.
- a reducing saccharide with an amino acid (leucine) and a sulphur-containing substance (e.g. cystein) at a temperature of less than 100°C.
- the invention provides a process for producing a food or feed flavour, the process comprising the steps of a) preparing a composition comprising cystein and/or glutathione and less than 10% w/w fat based on the total weight of the composition, b) incubating the composition at a temperature between 110 and 21O 0 C and a reaction time sufficient for the food or feed flavour to develop, c) optionally mixing the food or feed flavour with one or more other ingredients.
- the food or feed flavour may be any flavour.
- the food or feed flavour may be a flavour of fresh or processed food or feed.
- Processed food or feed includes, but is not limited to, food or feed that has been boiled, fermented, braised, cooked, grilled, roasted, toasted, smoked, and fried, or a combination of any of these.
- food or feed flavours include vegetable flavours such as onion, peanut, cabbage such as cauliflower, broccoli, Brussels sprout, Chinese kale or Chinese broccoli, kale or spring greens, collard greens, and kohlrabi, cocoa, chocolate, coffee, and meat flavours.
- Meat flavours include but are not limited to poultry flavours such as flavours of chicken, turkey, pheasant, goose, swan, and duck, or other meat flavours such as the flavours of beef, lamb, sheep, goat, horse, and pork.
- the feed or food flavour is a meat flavour.
- Said vegetable and meat flavours may be boiled, braised, cooked, grilled, roasted, smoked, and fried and flavours.
- the feed or food flavour is a meat flavour, more preferably a poultry flavour. Most preferably the feed or food flavour is a chicken flavour.
- the food or feed flavour produced by the process of the invention may be a general roast flavour or a sulphury flavour.
- Sulphury flavours may for example have a flavour of H 2 S, methyl-furan-thiol, or mercaptanes such as methylmercaptanes.
- Sulphury flavours are used in the flavour industry as so-called "building blocks" to generate a wealth of flavours such as beef, chicken, etceteras.
- the food or feed flavour produced by the process of the invention may be further processed and/or mixed with other ingredients and/or flavours to adjust or modify said food or feed flavour.
- the composition in step (a) may comprise additional components.
- the composition in step may comprise one or more reducing sugars such as dextrose or glucose.
- reducing sugars such as dextrose or glucose.
- the food or feed flavour produced with the process of the invention is preferably suitable to enhance or impart a desired flavour to a food or feed product, for example to impart a flavour which the food of feed product is lacking, or to enhance an existing flavour of a food or feed product.
- the food or feed flavour produced with the process of the invention is highly concentrated, i.e. the food or feed flavour is very strong, such that adding small amounts of the food or feed flavour to food or feed may already be sufficient to provide the desired flavour.
- the food or feed flavour produced with the process of the invention is preferably not suitable for consumption undiluted.
- the food or feed flavour produced with the process of the invention is preferably added to food or feed in an amount to arrive at a final concentration between 0.01 % and 5% w/w, preferably between 0.05 and 1 % w/w, more preferably between 0.1 and 0.5% w/w based on the total weight of the food or feed.
- fat is defined as a compound comprising a fatty acid esterified to glycerol. Fat is understood to encompass mono-, di-, and triglycerides. In the context of the invention “fat” and “oil” are the same. Depending on the composition of the fat (such as the number of the fatty acids, their chain length and degree of saturation), at normal room temperature fats may either solid or liquid. Fats that are liquid at normal room temperature are generally referred to as oils. Therefore, "a composition comprising cystein and/or glutathione and less than 10% w/w oil based on the total weight of the composition” also falls under the scope of the invention.
- the amount of fat in the composition is less than 5% w/w, more preferably less than 2% w/w, 1.5%, even more preferably less than 1.4%, 1.3%, 1.2% 1.1% w/w, most preferably less than 1 % w/w based on the total weight of the composition.
- the amount of fat in the composition is preferably more than 0.1% w/w based on the total weight of the composition.
- a low amount of fat e.g. less than 10% w/w
- a food or feed flavour comprising less than 10% fat may be better suitable to be mixed with other components, particularly dry components, since it may result in no or little formation of lumps.
- a small amount of fat e.g.
- At least 0.1% w/w) in the composition may advantageously render the product having a food or feed flavour less friable and thereby prevent it to give off dust or powder.
- Fat may be added to the composition in step (a) and/or step (b) oil of the process of the invention.
- the fat is a hydrogenated sunflower oil
- Adding animal fat to the composition in step (a) may result in a richer, fuller, and/or fatter food or feed flavour.
- the amount of cystein and/or glutathione in the composition may be anywhere between 1% and 100%.
- the amount of cystein and/or glutathione is between 2% and 25%, more preferably between 3% and 10% w/w of the composition.
- the temperature in step (b) of the process of the invention is between 2% and 25%, more preferably between 3% and 10% w/w of the composition.
- the temperature in step (b) of the process of the invention is between
- the water content of the composition in step (b) of the process of the first aspect of the invention is between 1 and 20% w/w, more preferably between 1 and 10% w/w, between 1 and 8%, even more preferably between 1 and 7% w/w, 1 and 6% w/w, most preferably between 1 and 5% w/w based on the total weight of the composition.
- the water content of the composition in step (b) of the process of the first aspect of the invention may be important for obtaining a desired feed or food flavour. When the water content of the composition is too high, e.g.
- the temperature of the composition may not exceed 11 O 0 C, and the desired feed or food flavour may not develop and/or undesired off-notes may develop and/or the food or feed flavour may lack a roast note.
- the water content is too low, e.g. less than 1% w/w, the composition is likely to burn and as a result undesired burnt off-notes may be formed.
- a water content between 1 and 20% w/w of the composition in step (b) of the process of the invention may make it possible to tune the process conditions, particularly to vary the incubation temperatures such that a range of food or feed flavours may be produced.
- the incubation time in step (b) of the process of the invention depends on the incubation temperature as well as on the water content and on the desired food or feed flavour. At higher incubation temperatures the incubation time may be shorter in order to obtain the desired food or feed flavour, whereas at lower incubation temperatures the incubation time may be longer in order to obtain the desired food or feed flavour. Likewise, at lower water content the incubation time may be shorter, whereas at higher water content the incubation time may be longer. Likewise, at higher temperatures and/or longer incubation times and/or lower water content the flavour may be more roasty, whereas at lower temperatures and/or shorter incubation times and/or higher water content the flavour may be boiled-type flavours. The skilled person may therefore, without undue burden, establish suitable conditions with respect to temperature, time and water content in order to obtain the desired food or feed flavour.
- the composition of the process of the present invention may comprise yeast extract and/or yeast autolysate.
- the Food Chemical Codex defines a "yeast extract” as follows: "Yeast Extract comprises the water soluble components of the yeast cell, the composition of which is primarily amino-acids, peptides, carbohydrates and salts. Yeast extract is produced through the hydrolysis of peptide bonds by the naturally occurring enzymes present in edible yeast or by the addition of food-grade enzymes".
- the Food Chemical Codex defines "autolysed yeast” as "the concentrated, nonextracted, partially soluble digest obtained from food-grade yeast. Solubilization is accomplished by enzyme hydrolysis or autolysis of yeast cells. Food-grade salts and enzymes may be added.
- yeast autolyzed, contains both soluble and insoluble components derived from the whole yeast cell. It is composed primarily of amino acids, peptides, carbohydrates, fats, and salts".
- the yeast extract and/or yeast autolysate may be produced from any type of food-grade yeast, for example baker's yeast, beer yeast or wine yeast.
- the yeast extract and/or yeast autolysate is produced from a yeast strain belonging to the genera Saccharomyces, Kluyveromyces, Candida or Torula is used.
- the yeast extract and/or yeast autolysate is produced from a yeast strain belonging to the genus Saccharomyces, i.e. Saccharomyces cerevisiae.
- the yeast extract and/or yeast autolysate is a glutathione containing yeast extract and/or glutathione containing yeast autolysate and/or a cystein containing yeast extract and/or cystein containing yeast autolysate.
- the skilled person may combine more than one yeast extract and/or yeast autolysate in a ratio which will result in the desired amount of glutathione and/or cystein in the composition of the process of the invention. For example, he may combine a yeast extract and/or yeast autolysate with a low amount of glutathione with a yeast extract and/or yeast autolysate with a high amount of glutathione such that the resulting blend has the desired amount of glutathione.
- yeast extract and/or yeast autolysate with a low amount of cystein with a yeast extract and/or yeast autolysate with a high amount of cystein such that the resulting blend has the desired amount of cystein.
- he may combine a cystein containing yeast extract and/or yeast autolysate with a glutathione containing yeast extract and/or yeast autolysate and optionally a yeast extract and/or yeast autolysate which does not contain cystein and glutathione such that the resulting blend has the desired amount of glutathione and cystein.
- the yeast extract and/or yeast autolysate is a glutathione containing yeast extract and/or yeast autolysate.
- the incubation in step (b) of the invention is carried out in an extruder.
- the extruder may be any type of extruder suitable for the production of process flavours such as a twin extruder. Extruders, e.g. twin extruders, are known in the art.
- the composition of the invention, and optionally water and/or oil, may be introduced into the extruder through the same or separate feeders.
- the product may leave the extruder at a pressure, outside the extruder, varying from reduced pressure (e.g. 5 mbar) to atmospheric pressure (e.g. approximately 1 bar).
- reduced pressure e.g. 5 mbar
- atmospheric pressure e.g. approximately 1 bar
- the product extruded may be further cooled and/or dried using a cooling belt or any other method known in the art.
- Extrusion may result in a uniform, or nearly uniform distribution of the components over the composition, resulting in a homogenous product.
- a homogenous product may be advantageous since the flavour may be evenly spread over the food or feed.
- Due to the elevated temperature and/or pressure deployed in an extruder the components of composition may turn into a so-called "melt".
- the melt may solidify to form a solid state, also referred to as a "glassy state".
- Such a glassy state may be physically and chemically stable.
- the individual components of a glassy state product may be no longer distinguishable or separable after extrusion and may therefore advantageously not separate upon storage for prolonged time, e.g. for more than a week or more than a month.
- "separation" includes sedimentation and phase separation.
- a glassy state may limit or inhibit oxygen diffusion and therefore oxidation of the flavour.
- the other ingredients in step (c) of the process may be for example a yeast extract and/or yeast autolysate, a protein hydrolysate, soy sauce, herbs, spices, salts, and any other condiment.
- the product may be advantageously mixed with other ingredients to dilute the feed or food flavour, for example when the feed or food flavour of the product is too strong to be used directly and undiluted in the food, or to make a ready-to-use seasoning.
- the invention provides a food or feed flavour obtainable by the process of the invention.
- the feed or food flavour has a chicken flavour, more preferably a roasted chicken flavour.
- a roasted chicken flavour may advantageously be used in applications where a roast chicken flavour is desired, such as potato crips or chips, snacks, meat replacers such as tofu, fermented soy products, soups, oriental food and seasonings for the same, and may also be used to give more chicken flavour and/or a deeper chicken flavour, particularly a roast chicken flavour, to actual chicken meat.
- the invention provides a seasoning comprising the food or feed flavour of the invention.
- a seasoning is a mixture of food or feed ingredients, usually consisting of herbs and salt, to be added to food or feed to impart or enhance flavour.
- the seasoning is preferably a food or feed seasoning.
- the amount of the food or feed flavour of the invention in the seasoning is between 0.5 and 10% w/w, more preferably between 1 and 5 % w/w, most preferably between 2 and 4 % w/w based on the total weight of the seasoning.
- the invention provides food or feed comprising the feed or food flavour of the invention. Due to the low amount of fat of the feed or food flavour, feed or food comprising the feed or food flavour of the invention may be appreciated better by the consumer, for example because the appearance of the food may be better. Food or feed comprising a low amount of fat may appear less greasy and/or may result in fewer or no oil drops floating on the surface of e.g. soup, which may lead to increased appetite.
- the amount of food or feed flavour of the invention is between 0.01 and 5% w/w, more preferably between 0.05 and 1% w/w, most preferably between 0.1 and 0.5 % w/w based on the total weight of the food or feed.
- the invention provides the use of the feed or food flavour of the invention or the seasoning of the invention to impart or enhance flavour in food or feed.
- the feed or food flavour of the invention or the seasoning of the invention may be used for flavouring food products like soups, meat, pasta, crisps, snacks, vegetables etc.
- the feed or food flavour of the invention or the seasoning of the invention may be added to the food or feed in the process of preparation (e.g. in the kitchen) or when the food or feed is ready for consumption, e.g. on the table.
- the feed or food flavour of the invention or the seasoning of the invention may already be effective in diluted concentrations and may therefore be used in a cost-effective manner in the application.
- the skilled person may, without undue burden, establish suitable amounts of food or feed flavour in order to enhance or impart a suitable flavour.
- the food or feed flavour of the invention is preferably added to food or feed in an amount to arrive at a final concentration between 0.01% and 5% w/w, preferably between 0.05 and 1 % w/w, more preferably between 0.1 and 0.5% w/w based on the total weight of the food or feed.
- compositions 1-2 and comparative composition A were used.
- Table 1 Compositions 1-2 and comparative composition A, see Table 1 .
- the products were tested by an expert panel by making a 0.25% w/w aqueous solution of the product.
- the solution made of composition 1 was characterized as having a roast chicken flavour.
- the solution made of composition 2 was characterized as having also a roast chicken flavour.
- the chicken flavour of the solution made of composition 2 was much more intense as compared to the chicken flavour of the solution made of composition 1. This shows that the amount of glutathione in the composition in the process of the invention has an effect on the intensity of the chicken flavour.
- the product of composition 3 was characterised as having general roast flavour.
- Example 2 Preparation of beef flavour To a twin-screw extruder, equipped with a dosing unit and injector for water and a dosing unit and injector for oil, a composition according to Table 2, said composition comprising a glutathione containing yeast extract, was added using a separate feeder.
- the product was tested by an expert panel by making a 0.5% w/w aqueous solution of the product.
- the product was characterized as having a roasty, beef flavour.
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Fodder In General (AREA)
- Seasonings (AREA)
Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2009801393950A CN102170796A (en) | 2008-10-03 | 2009-09-30 | Process to make food or feed flavour with glutathione or cystein |
JP2011529546A JP2012504400A (en) | 2008-10-03 | 2009-09-30 | Method for producing food or feed flavor using glutathione or cysteine |
AU2009299823A AU2009299823B2 (en) | 2008-10-03 | 2009-09-30 | Process to make food or feed flavour with glutathione or cystein |
EP09783602.7A EP2330923B1 (en) | 2008-10-03 | 2009-09-30 | Process to make food or feed flavour with glutathione or cystein |
US13/119,615 US20110165304A1 (en) | 2008-10-03 | 2009-09-30 | Process to make food or feed flavour with glutathione or cystein |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP08165824.7 | 2008-10-03 | ||
EP08165824 | 2008-10-03 | ||
EP09158722.0 | 2009-04-24 | ||
EP09158722 | 2009-04-24 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2010037783A1 true WO2010037783A1 (en) | 2010-04-08 |
Family
ID=41576418
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2009/062694 WO2010037783A1 (en) | 2008-10-03 | 2009-09-30 | Process to make food or feed flavour with glutathione or cystein |
Country Status (6)
Country | Link |
---|---|
US (1) | US20110165304A1 (en) |
EP (1) | EP2330923B1 (en) |
JP (1) | JP2012504400A (en) |
CN (1) | CN102170796A (en) |
AU (1) | AU2009299823B2 (en) |
WO (1) | WO2010037783A1 (en) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012170354A (en) * | 2011-02-18 | 2012-09-10 | Kirin Kyowa Foods Co Ltd | Flavor improving agent |
WO2012163668A1 (en) | 2011-05-31 | 2012-12-06 | Dsm Ip Assets B.V. | Process to produce a yeast-derived product comprising reducing sugar |
WO2015044298A1 (en) * | 2013-09-27 | 2015-04-02 | Dsm Ip Assets B.V. | Compositions with a chicken flavour and production thereof |
WO2015044300A1 (en) * | 2013-09-27 | 2015-04-02 | Dsm Ip Assets B.V. | Compositions with a beef flavour and production thereof |
EP3363297A4 (en) * | 2015-11-20 | 2018-10-24 | Unicharm Corporation | Pet food and method for manufacturing same |
CN109077287A (en) * | 2018-08-29 | 2018-12-25 | 增城华栋调味品有限公司 | A kind of potato essence base-material and potato essence |
EP3149147B1 (en) | 2014-05-29 | 2019-08-21 | Icahn School of Medicine at Mount Sinai | Method and apparatus to prepare cardiac organoids in a bioreactor system |
WO2021219512A1 (en) | 2020-04-29 | 2021-11-04 | Unilever Ip Holdings B.V. | Process for the preparation of a flavouring |
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WO2014116750A2 (en) * | 2013-01-22 | 2014-07-31 | Mars, Incorporated | Flavor composition and edible compositions containing same |
BR112017014713B1 (en) * | 2015-02-09 | 2022-11-29 | Kaneka Corporation | CONTROLLED RELEASE FERTILIZER COMPRISING OXIDIZED GLUTATHIONE |
MX2017013715A (en) | 2015-04-28 | 2018-03-02 | Mars Inc | Process of preparing a sterilized wet pet food product. |
CN110063484B (en) * | 2019-04-12 | 2022-09-27 | 佛山市海天(高明)调味食品有限公司 | Low-salinity soy sauce and preparation method thereof |
CN110063482B (en) * | 2019-04-12 | 2023-03-24 | 佛山市海天(高明)调味食品有限公司 | GSH Maillard peptide flavoring agent for reducing saltiness of flavoring agent and preparation method thereof |
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US3519437A (en) * | 1967-02-06 | 1970-07-07 | Int Flavors & Fragrances Inc | Meat flavor compositions |
US4592917A (en) * | 1984-04-16 | 1986-06-03 | Nestec S.A. | Chicken flavorants and processes for preparing them |
EP1008305A1 (en) * | 1998-12-10 | 2000-06-14 | Societe Des Produits Nestle S.A. | An aroma product comprising saturated C16 and C18 monoglycerides |
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2009
- 2009-09-30 JP JP2011529546A patent/JP2012504400A/en active Pending
- 2009-09-30 EP EP09783602.7A patent/EP2330923B1/en active Active
- 2009-09-30 US US13/119,615 patent/US20110165304A1/en not_active Abandoned
- 2009-09-30 WO PCT/EP2009/062694 patent/WO2010037783A1/en active Application Filing
- 2009-09-30 AU AU2009299823A patent/AU2009299823B2/en not_active Ceased
- 2009-09-30 CN CN2009801393950A patent/CN102170796A/en active Pending
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US3519437A (en) * | 1967-02-06 | 1970-07-07 | Int Flavors & Fragrances Inc | Meat flavor compositions |
US4592917A (en) * | 1984-04-16 | 1986-06-03 | Nestec S.A. | Chicken flavorants and processes for preparing them |
EP1008305A1 (en) * | 1998-12-10 | 2000-06-14 | Societe Des Produits Nestle S.A. | An aroma product comprising saturated C16 and C18 monoglycerides |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012170354A (en) * | 2011-02-18 | 2012-09-10 | Kirin Kyowa Foods Co Ltd | Flavor improving agent |
WO2012163668A1 (en) | 2011-05-31 | 2012-12-06 | Dsm Ip Assets B.V. | Process to produce a yeast-derived product comprising reducing sugar |
EP2713774B1 (en) | 2011-05-31 | 2019-06-26 | DSM IP Assets B.V. | Process to produce a yeast-derived product comprising reducing sugar |
WO2015044298A1 (en) * | 2013-09-27 | 2015-04-02 | Dsm Ip Assets B.V. | Compositions with a chicken flavour and production thereof |
WO2015044300A1 (en) * | 2013-09-27 | 2015-04-02 | Dsm Ip Assets B.V. | Compositions with a beef flavour and production thereof |
EP3149147B1 (en) | 2014-05-29 | 2019-08-21 | Icahn School of Medicine at Mount Sinai | Method and apparatus to prepare cardiac organoids in a bioreactor system |
EP3363297A4 (en) * | 2015-11-20 | 2018-10-24 | Unicharm Corporation | Pet food and method for manufacturing same |
CN109077287A (en) * | 2018-08-29 | 2018-12-25 | 增城华栋调味品有限公司 | A kind of potato essence base-material and potato essence |
WO2021219512A1 (en) | 2020-04-29 | 2021-11-04 | Unilever Ip Holdings B.V. | Process for the preparation of a flavouring |
Also Published As
Publication number | Publication date |
---|---|
EP2330923B1 (en) | 2016-10-26 |
EP2330923A1 (en) | 2011-06-15 |
AU2009299823B2 (en) | 2014-11-13 |
JP2012504400A (en) | 2012-02-23 |
AU2009299823A1 (en) | 2010-04-08 |
US20110165304A1 (en) | 2011-07-07 |
CN102170796A (en) | 2011-08-31 |
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