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MX2011009869A - Una base condimentada natural para mejorar el sabor y un proceso para su preparacion. - Google Patents

Una base condimentada natural para mejorar el sabor y un proceso para su preparacion.

Info

Publication number
MX2011009869A
MX2011009869A MX2011009869A MX2011009869A MX2011009869A MX 2011009869 A MX2011009869 A MX 2011009869A MX 2011009869 A MX2011009869 A MX 2011009869A MX 2011009869 A MX2011009869 A MX 2011009869A MX 2011009869 A MX2011009869 A MX 2011009869A
Authority
MX
Mexico
Prior art keywords
base
corynebacterium
taste enhancing
preparation
enhancing savoury
Prior art date
Application number
MX2011009869A
Other languages
English (en)
Inventor
Helge Ulmer
Stephan Palzer
David Nikolic
Pieter Berends
Dac Thang Ho
Yvette Fleury Rey
Silke Schopp
Daniel Sebastian Appel
Thomas Raab
Original Assignee
Nestec Sa
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=40848121&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX2011009869(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nestec Sa filed Critical Nestec Sa
Publication of MX2011009869A publication Critical patent/MX2011009869A/es

Links

Classifications

    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Dairy Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La presente invención se refiere a una base condimentada para mejorar el sabor que comprende: - entre 8 hasta 80% de compuestos derivados de manera natural tomados del grupo que consta de glutamato, IMP y GMP, - compuestos derivados de alimentos de manera natural tales como ácidos orgánicos o sus sales, amino ácidos, péptidos y compuestos de aroma, en donde dicha base se obtiene a través de una fermentación bacterial con una bacteria tomada a partir del grupo que comprende Corynebacterium glutamicum, Corynebacterium ammoniagenes, Brevibacterium glutamicum, Brevibacterium ammoniagenes, Corynebacterium casei, Brevibacterium lactofermentum, Corynebacterium efficiens y Bacillus subtilis, en donde la bacteria usada para la fermentación puede o no ser removida desde el caldo de fermentación y en donde la base no es purificada.
MX2011009869A 2009-03-25 2010-03-23 Una base condimentada natural para mejorar el sabor y un proceso para su preparacion. MX2011009869A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PCT/EP2009/053530 WO2010108542A1 (en) 2009-03-25 2009-03-25 A natural taste enhancing savoury base and a process for its preparation
PCT/EP2010/053735 WO2010108901A1 (en) 2009-03-25 2010-03-23 A natural taste enhancing savoury base and a process for its preparation

Publications (1)

Publication Number Publication Date
MX2011009869A true MX2011009869A (es) 2011-09-30

Family

ID=40848121

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2011009869A MX2011009869A (es) 2009-03-25 2010-03-23 Una base condimentada natural para mejorar el sabor y un proceso para su preparacion.

Country Status (20)

Country Link
US (1) US8790728B2 (es)
EP (2) EP2410876B1 (es)
JP (1) JP2012521205A (es)
CN (1) CN102365032B (es)
AR (1) AR075945A1 (es)
AU (1) AU2010227604B2 (es)
CA (1) CA2755906C (es)
DK (1) DK2410876T3 (es)
ES (1) ES2609765T3 (es)
HU (1) HUE031897T2 (es)
IL (1) IL215190A (es)
MX (1) MX2011009869A (es)
MY (1) MY158623A (es)
PL (1) PL2410876T3 (es)
PT (1) PT2410876T (es)
RS (1) RS55693B1 (es)
RU (1) RU2532274C2 (es)
TW (1) TWI496544B (es)
UA (1) UA108607C2 (es)
WO (2) WO2010108542A1 (es)

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WO2010108542A1 (en) 2009-03-25 2010-09-30 Nestec S.A. A natural taste enhancing savoury base and a process for its preparation
CN103582428B (zh) * 2011-05-31 2016-10-26 帝斯曼知识产权资产管理有限公司 生产包含还原糖的酵母衍生物的方法
EP3461343B1 (en) 2012-10-31 2020-12-02 Mars, Incorporated Flavour additives
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KR101500846B1 (ko) * 2013-07-23 2015-03-16 씨제이제일제당 (주) 천연 소고기 풍미 조미소재의 제조 방법
KR101500848B1 (ko) * 2013-07-23 2015-03-09 씨제이제일제당 (주) 천연 뉴트럴 조미소재의 제조 방법
KR101500850B1 (ko) * 2013-08-07 2015-03-18 씨제이제일제당 (주) 천연 조미소재 제조를 위한 이노신산 발효액 또는 글루탐산 발효액의 제조 방법
CN103798738B (zh) * 2014-03-09 2015-04-15 浙江绿晶香精有限公司 发酵型纯天然草莓香精基料的制备方法
WO2016094702A2 (en) 2014-12-10 2016-06-16 Mars, Incorporated Methods for modulating taste receptors
WO2016185233A1 (en) * 2015-05-18 2016-11-24 Podravka D.D. Composition of taste or flavour enhancer, preparation and use thereof
CN104996963B (zh) * 2015-07-08 2018-06-15 广东肇庆星湖生物科技股份有限公司 一种复合增味基的制备方法及所得的产品
BR112018006267B1 (pt) 2015-10-27 2023-01-31 Société des Produits Nestlé S.A. Base de sabor natural, seu processo de preparação, seu uso, e método para fornecer uma nota de sabor assado a um produto alimentício
EP3466275A4 (en) * 2016-05-31 2019-05-29 Kikkoman Corporation NUCLEIC ACID-CONTAINING FERMENTED AROMATIC AND MANUFACTURING METHOD THEREFOR
MX2019005659A (es) * 2016-11-16 2019-07-04 Int Flavors & Fragrances Inc Composiciones novedosas para potenciacion del aroma.
JOP20190146A1 (ar) 2016-12-19 2019-06-18 Axcella Health Inc تركيبات حمض أميني وطرق لمعالجة أمراض الكبد
US10682325B2 (en) 2017-08-14 2020-06-16 Axcella Health Inc. Compositions and methods for the treatment of liver diseases and disorders associated with one or both of hyperammonemia or muscle wasting
KR101916611B1 (ko) * 2017-12-15 2018-11-07 씨제이제일제당 (주) 신규 폴리펩타이드 및 이를 이용한 imp 생산방법
KR101916622B1 (ko) * 2018-01-04 2018-11-07 씨제이제일제당 (주) 신규 폴리펩타이드 및 이를 이용한 imp 생산방법
US10596136B2 (en) 2018-06-20 2020-03-24 Axcella Health Inc. Compositions and methods for the treatment of fat infiltration in muscle
CN108783386A (zh) * 2018-07-02 2018-11-13 广东海洋大学 一种利用耐高温枯草芽孢杆菌协助酶解水产蛋白制备海鲜调味包的方法
TWI756706B (zh) * 2020-06-04 2022-03-01 何信緯 餐飲搭配評分系統及其方法
EP4181689A4 (en) * 2020-07-17 2024-10-16 International Flavors & Fragrances Inc. Taste-enhancing composition
WO2023013655A1 (ja) 2021-08-02 2023-02-09 味の素株式会社 食品の風味を改善する方法
CN113609775B (zh) * 2021-08-09 2024-04-23 上海太太乐食品有限公司 固态复合调味料鲜美度生津感感官评价分值的定量预报方法
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Also Published As

Publication number Publication date
MY158623A (en) 2016-10-31
WO2010108542A1 (en) 2010-09-30
IL215190A (en) 2016-08-31
EP3150713A1 (en) 2017-04-05
HUE031897T2 (en) 2017-08-28
US20120315354A1 (en) 2012-12-13
RU2011142918A (ru) 2013-04-27
UA108607C2 (uk) 2015-05-25
CN102365032A (zh) 2012-02-29
DK2410876T3 (en) 2017-01-16
CA2755906A1 (en) 2010-09-30
RU2532274C2 (ru) 2014-11-10
PT2410876T (pt) 2017-02-09
WO2010108901A1 (en) 2010-09-30
RS55693B1 (sr) 2017-07-31
ES2609765T3 (es) 2017-04-24
AU2010227604B2 (en) 2015-05-28
TW201043150A (en) 2010-12-16
CN102365032B (zh) 2015-04-22
PL2410876T3 (pl) 2017-05-31
EP2410876B1 (en) 2016-11-16
BRPI1009840A2 (pt) 2015-08-25
US8790728B2 (en) 2014-07-29
TWI496544B (zh) 2015-08-21
EP2410876A1 (en) 2012-02-01
AU2010227604A1 (en) 2011-10-20
AR075945A1 (es) 2011-05-04
CA2755906C (en) 2018-06-12
IL215190A0 (en) 2011-12-29
JP2012521205A (ja) 2012-09-13

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