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MX2018002698A - Metodo para la elaboracion de un agente saborizante pulverulento. - Google Patents

Metodo para la elaboracion de un agente saborizante pulverulento.

Info

Publication number
MX2018002698A
MX2018002698A MX2018002698A MX2018002698A MX2018002698A MX 2018002698 A MX2018002698 A MX 2018002698A MX 2018002698 A MX2018002698 A MX 2018002698A MX 2018002698 A MX2018002698 A MX 2018002698A MX 2018002698 A MX2018002698 A MX 2018002698A
Authority
MX
Mexico
Prior art keywords
flavoring agent
content
mass
less
excipient
Prior art date
Application number
MX2018002698A
Other languages
English (en)
Inventor
Hiramoto Tadahiro
Kono Masaharu
Emoto Eiji
Original Assignee
Takasago Perfumery Co Ltd
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 Takasago Perfumery Co Ltd filed Critical Takasago Perfumery Co Ltd
Publication of MX2018002698A publication Critical patent/MX2018002698A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • 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
    • A23L27/25—Dairy flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A23B2/92—Freeze drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/063—Addition of, or treatment with, enzymes or cell-free extracts of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1216—Other enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
    • A23C9/1275—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss using only lactobacteriaceae for fermentation in combination with enzyme treatment of the milk product; using enzyme treated milk products for fermentation with lactobacteriaceae
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • 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 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
    • A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Seasonings (AREA)
  • Dairy Products (AREA)
  • Fats And Perfumes (AREA)

Abstract

La presente invención se refiere a un método para producir un agente saborizante en polvo, que incluye (1) una etapa de someter a tratamiento un material derivado de la leche, con al menos cualquiera de un tratamiento de fermentación por ácido láctico y un tratamiento por reacción enzimática para preparar un agente saborizante en pasta, (2) una etapa de adición de un excipiente al agente saborizante en pasta obtenido en la etapa (1) para preparar un líquido de materia prima liofilizada que tiene un contenido de grasa en un contenido de sólidos secos de 40% en masa o menos, un contenido sólido basado en el excipiente que ocupa el contenido de sólidos secos del 70% en masa o menos, y un contenido de agua del 20% en masa o más y menos del 50% en masa, y (3) un paso de someter el líquido de materia prima liofilizada obtenido en la etapa (2), a tratamientos específicos para obtener el agente saborizante en polvo.
MX2018002698A 2015-09-04 2016-08-31 Metodo para la elaboracion de un agente saborizante pulverulento. MX2018002698A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015174703A JP2017046666A (ja) 2015-09-04 2015-09-04 粉末状風味付与剤の製造方法
PCT/JP2016/075419 WO2017038854A1 (ja) 2015-09-04 2016-08-31 粉末状風味付与剤の製造方法

Publications (1)

Publication Number Publication Date
MX2018002698A true MX2018002698A (es) 2018-04-13

Family

ID=58187675

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2018002698A MX2018002698A (es) 2015-09-04 2016-08-31 Metodo para la elaboracion de un agente saborizante pulverulento.

Country Status (7)

Country Link
US (1) US20180242625A1 (es)
JP (1) JP2017046666A (es)
CN (1) CN107949282A (es)
DE (1) DE112016004015T5 (es)
MX (1) MX2018002698A (es)
SG (1) SG11201801697TA (es)
WO (1) WO2017038854A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109043467A (zh) * 2018-09-12 2018-12-21 华南理工大学 一种发酵乳香料微胶囊及其制备方法

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2889428B2 (ja) * 1992-03-06 1999-05-10 長谷川香料株式会社 乳製品フレーバーの製造法
JP3426440B2 (ja) 1996-01-18 2003-07-14 株式会社ロッテ 新規な脱乳糖乳・脱乳糖粉乳およびこれを含有する飲食物ならびに脱乳糖乳および脱乳糖粉乳の製造方法
JP3581976B2 (ja) 1997-03-17 2004-10-27 株式会社宝幸 湯戻りするチーズの製造方法
JP2001037440A (ja) * 1999-07-26 2001-02-13 Kikkoman Corp 粉末調味料
JP2007028970A (ja) * 2005-07-26 2007-02-08 Kaneka Corp 風味移行方法及び風味移行促進剤及び風味油脂の製造方法
US8703217B2 (en) * 2006-03-31 2014-04-22 Kraft Foods Group Brands Llc Methods for rapid production and usage of biogenerated flavors
JP5292604B2 (ja) * 2007-04-18 2013-09-18 高砂香料工業株式会社 飲食品の香味付与物、その製造法および香味付与物含有飲食品
JP2010154810A (ja) 2008-12-27 2010-07-15 Rokko Butter Co Ltd 乾燥チーズ及びその製造方法
JP2010202737A (ja) 2009-03-02 2010-09-16 Sanei Gen Ffi Inc 粉末香料製剤の製造方法
JP5398630B2 (ja) 2010-04-28 2014-01-29 森永製菓株式会社 凍結乾燥食品及びその製造方法
BR112013003244B1 (pt) * 2010-08-13 2018-07-17 Advanced Bionutrition Corp composição seca estabilizante para material biológico, seu método de preparação, e formulação de carreamento oral
CN102742816A (zh) * 2011-04-21 2012-10-24 上海爱普植物科技有限公司 一种用乳清粉制备天然奶酪香精的方法
CN103504264B (zh) * 2013-09-23 2016-04-06 安徽凯利粮油食品有限公司 一种烹调味复合葱粉及其制备方法
JP6346470B2 (ja) 2014-03-13 2018-06-20 パナソニック ホームエレベーター株式会社 エレベーター用の扉装置

Also Published As

Publication number Publication date
DE112016004015T5 (de) 2018-05-17
SG11201801697TA (en) 2018-04-27
CN107949282A (zh) 2018-04-20
WO2017038854A1 (ja) 2017-03-09
JP2017046666A (ja) 2017-03-09
US20180242625A1 (en) 2018-08-30

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