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AR068266A1 - Base sabrosa natural que potencia el sabor y procedimiento para su preparacion - Google Patents

Base sabrosa natural que potencia el sabor y procedimiento para su preparacion

Info

Publication number
AR068266A1
AR068266A1 ARP080104185A ARP080104185A AR068266A1 AR 068266 A1 AR068266 A1 AR 068266A1 AR P080104185 A ARP080104185 A AR P080104185A AR P080104185 A ARP080104185 A AR P080104185A AR 068266 A1 AR068266 A1 AR 068266A1
Authority
AR
Argentina
Prior art keywords
preparation
base
flavor
poweres
tasty
Prior art date
Application number
ARP080104185A
Other languages
English (en)
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=39047873&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AR068266(A1) "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 AR068266A1 publication Critical patent/AR068266A1/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
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • A23L27/2028—Carboxy compounds
    • 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
    • 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
    • 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)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (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)
  • Seeds, Soups, And Other Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Una base sabrosa y fermentada, con eficacia umami aumentada, la cual comprende: hasta 80% de compuestos de origen natural, seleccionados del grupo compuesto por glutamato, inosina monofosfato (IMP) y guanosina monofosfato (GMP); compuestos que derivan de alimentos en forma natural, tales como ácidos orgánicos, aminoácidos, péptido y compuestos aromáticos Reivindicacion 20: Un procedimiento para la preparacion de una base sabrosa que potencia el sabor de acuerdo con cualquiera de las reivindicaciones 1 a 19, caracterizado porque comprende al menos una de las siguientes etapas de procesamiento descritas a continuacion: fermentacion sobre un sustrato, por medio del uso de un microorganismo del género Corynebacterium, Brevibacterium, Bacillus; rotura celular que otorga un extracto crudo, incluyendo residuos celulares.
ARP080104185A 2007-09-26 2008-09-25 Base sabrosa natural que potencia el sabor y procedimiento para su preparacion AR068266A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP07117260A EP2042043A1 (en) 2007-09-26 2007-09-26 A shelf-stable taste enhancing cultured savoury base and a process for its preparation

Publications (1)

Publication Number Publication Date
AR068266A1 true AR068266A1 (es) 2009-11-11

Family

ID=39047873

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP080104185A AR068266A1 (es) 2007-09-26 2008-09-25 Base sabrosa natural que potencia el sabor y procedimiento para su preparacion

Country Status (15)

Country Link
US (1) US9506099B2 (es)
EP (2) EP2042043A1 (es)
CN (1) CN101801217B (es)
AR (1) AR068266A1 (es)
BR (1) BRPI0817254B1 (es)
CA (1) CA2700454C (es)
CL (1) CL2008002854A1 (es)
ES (1) ES2400976T3 (es)
MY (1) MY149375A (es)
PL (1) PL2203073T3 (es)
PT (1) PT2203073E (es)
RU (1) RU2505095C2 (es)
TW (1) TW200930308A (es)
UA (1) UA99629C2 (es)
WO (1) WO2009040150A1 (es)

Families Citing this family (41)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2042043A1 (en) 2007-09-26 2009-04-01 Nestec S.A. A shelf-stable taste enhancing cultured savoury base and a process for its preparation
WO2010108542A1 (en) * 2009-03-25 2010-09-30 Nestec S.A. A natural taste enhancing savoury base and a process for its preparation
KR101433599B1 (ko) * 2011-11-10 2014-08-27 씨제이제일제당(주) Ｌ-글루탐산을 함유하는 조미료 및 그 제조 방법
ES2704880T3 (es) 2013-02-08 2019-03-20 Gen Mills Inc Productos alimentarios reducidos en sodio
CN103584056B (zh) * 2013-11-19 2016-02-03 广东雅道生物科技有限公司 一种鲜味剂
WO2016094702A2 (en) 2014-12-10 2016-06-16 Mars, Incorporated Methods for modulating taste receptors
KR20160082767A (ko) * 2014-12-29 2016-07-11 대상 주식회사 라이신의 쓴맛 및 떫은맛 저감방법
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
US20190313678A1 (en) * 2016-07-07 2019-10-17 Nestec S.A. Sugar-dipeptide conjugates as flavor molecules
GB201701417D0 (en) 2017-01-27 2017-03-15 Mars Inc Pet food
BR112019014901A2 (pt) 2017-02-16 2020-03-03 Société des Produits Nestlé S.A. Base de sabor natural e processo para sua preparação
AU2018221622A1 (en) 2017-02-16 2019-07-04 Societe Des Produits Nestle S.A. Natural flavor base and process for its preparation
CA3049091A1 (en) 2017-02-16 2018-08-23 Societe Des Produits Nestle S.A. Natural flavor base and process for its preparation
CN110248556A (zh) 2017-02-16 2019-09-17 雀巢产品有限公司 天然风味物基料以及用于其制备的方法
WO2018202688A1 (en) 2017-05-03 2018-11-08 Nestec S.A. Natural flavor base and process for its preparation
WO2018202686A1 (en) 2017-05-03 2018-11-08 Nestec S.A. Natural flavor base and process for its preparation
BR112019022025A2 (pt) 2017-05-03 2020-05-12 Société des Produits Nestlé S.A. Base de sabor natural e processo para seu preparo
WO2018202683A1 (en) 2017-05-03 2018-11-08 Nestec S.A. Natural flavor base and process for its preparation
CN107048089A (zh) * 2017-05-12 2017-08-18 广东肇庆星湖生物科技股份有限公司 一种源于发酵菌体的营养基料制备方法和应用
MX2019013762A (es) 2017-06-29 2020-01-30 Société des Produits Nestlé SA Proceso para fabricar una tableta de caldo cubo de caldo.
PT3742907T (pt) 2018-01-24 2025-10-08 Nestle Sa Processo para preparar uma tablete de caldo
AU2019249723A1 (en) 2018-04-06 2020-08-20 Societe Des Produits Nestle S.A. Process for preparing a bouillon tablet
WO2019192965A1 (en) 2018-04-06 2019-10-10 Societe Des Produits Nestle S.A. Process for preparing a bouillon tablet
BR112020017790A2 (pt) 2018-04-06 2020-12-22 Société des Produits Nestlé S.A. Processo para preparar um tablete de caldo
PL3773000T3 (pl) 2018-04-06 2025-05-05 Société des Produits Nestlé S.A. Sposób wytwarzania tabletki bulionowej
WO2019215127A1 (en) 2018-05-09 2019-11-14 Societe Des Produits Nestle S.A. Process for the production of a food composition with improved flow-ability
US20220160006A1 (en) 2019-02-01 2022-05-26 Societe Des Produits Nestle S.A. Bouillon tablet
ES3034528T3 (en) 2019-08-23 2025-08-19 Nestle Sa Process for preparing a bouillon tablet
EP4021206B1 (en) 2019-08-26 2024-11-27 Société des Produits Nestlé S.A. Meat ananlogue product comprising hydrated textured plant protein
CN110771848A (zh) * 2019-11-06 2020-02-11 江南大学 一种基于调味料鲜度评价的极鲜复合调味料的制备方法
EP4093215A1 (en) 2020-01-24 2022-11-30 Société des Produits Nestlé S.A. A kit of parts for a packed noodle product
AU2021219921A1 (en) 2020-02-11 2022-06-30 Société des Produits Nestlé S.A. Bouillon tablet
IL293974A (en) 2020-02-11 2022-08-01 Nestle Sa A process for producing of a bouillon tablet
CN112674318B (zh) * 2021-01-29 2025-03-28 广东海天创新技术有限公司 一种基于大豆和小麦提高酱油色、香、味的方法
WO2022229301A1 (en) 2021-04-28 2022-11-03 Société des Produits Nestlé S.A. A composition of a dehydrated meat analogue product
WO2022229299A1 (en) 2021-04-28 2022-11-03 Société des Produits Nestlé S.A. A composition of a dehydrated meat analogue product
EP4346431B1 (en) 2021-06-02 2025-02-26 Société des Produits Nestlé S.A. Plant-based meat alternative product with a meat-like color appearance
CN114195877A (zh) * 2021-12-21 2022-03-18 青岛蓝佳生物科技有限公司 一种重组合成宠物饲料蛋白及生产工艺
WO2023217605A1 (en) 2022-05-11 2023-11-16 Société des Produits Nestlé S.A. A process for preparing a meat analogue product
EP4580423A1 (en) 2022-08-31 2025-07-09 Société des Produits Nestlé S.A. A process for producing a wet savoury product
EP4680041A1 (en) 2023-03-15 2026-01-21 Société des Produits Nestlé S.A. An extrusion process for preparing a food flavor product

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US3268415A (en) * 1963-04-10 1966-08-23 Kyowa Hakko Kogyo Kk Process for the manufacture of 5'-purine nucleotide by the fermentation method
US3523801A (en) 1966-01-13 1970-08-11 Kyowa Hakko Kogyo Kk Process for the preparation of seasonings
JPS597303B2 (ja) 1979-12-20 1984-02-17 味の素株式会社 新複合調味料組成物
DE3472884D1 (en) 1984-11-09 1988-09-01 Ajinomoto Kk Flavor enhancing seasonings and foods containing them
SK281209B6 (sk) * 1993-09-21 2001-01-18 Societe Des Produits Nestle S. A. Spôsob výroby aromatizačného prostriedku
GB9620144D0 (en) * 1996-09-27 1996-11-13 Cerestar Holding Bv Process for the production of of glumatic acid and the use of protein hydrolysates in this process
JP3812019B2 (ja) 1996-11-21 2006-08-23 味の素株式会社 連続発酵によるｌ−グルタミン酸の製造法
JP3982737B2 (ja) 1997-09-29 2007-09-26 日本たばこ産業株式会社 酵母エキス組成物及びそれを得るための酵母並びに酵母エキス組成物の製造法
US6855360B2 (en) * 1998-05-18 2005-02-15 Kohjin Co., Ltd. Sweetness improving agent and foods containing the same
BR0109856B1 (pt) * 2000-04-07 2014-04-29 Givaudan Sa Processo para preparação de uma base saborosa cultivada e uso de uma cepa isolada da bactéria do ácido láctico
US20040047955A1 (en) * 2002-09-06 2004-03-11 Arrendale Thomas A. Color-enhanced food product
CN100521973C (zh) 2003-07-16 2009-08-05 帝斯曼知识产权资产管理有限公司 通过加入酵母提取物改善脂肪总量减少的食品或饮料的味道的方法和由此获得的食品或饮料
DK1701621T3 (da) 2004-01-09 2013-11-25 Dsm Ip Assets Bv Fremgangsmåde til fremstilling af sammensætninger der indeholder ribonukleotider, til anvendelse som smagsstoffer
MY157622A (en) 2004-09-03 2016-06-30 Nestec Sa A shelf-stable cooking aid and a process for its preparation
FR2888901B1 (fr) * 2005-07-22 2007-09-28 Inderflex Technoflex Sa Dispositif de transmission d'un mouvement de rotation comprenant des zones formant palier et tube interne
EP1993380B1 (en) * 2006-03-08 2016-11-02 Nestec S.A. A shelf-stable cooking aid and a process for its preparation
EP2042043A1 (en) 2007-09-26 2009-04-01 Nestec S.A. A shelf-stable taste enhancing cultured savoury base and a process for its preparation

Also Published As

Publication number Publication date
TW200930308A (en) 2009-07-16
BRPI0817254B1 (pt) 2018-06-12
US20100196536A1 (en) 2010-08-05
MY149375A (en) 2013-08-30
EP2203073A1 (en) 2010-07-07
HK1140384A1 (en) 2010-10-15
PT2203073E (pt) 2013-01-14
EP2203073B1 (en) 2012-12-19
EP2042043A1 (en) 2009-04-01
AU2008303718A1 (en) 2009-04-02
US9506099B2 (en) 2016-11-29
CA2700454A1 (en) 2009-04-02
BRPI0817254A2 (pt) 2014-10-07
RU2010116198A (ru) 2011-11-10
RU2505095C2 (ru) 2014-01-27
ES2400976T3 (es) 2013-04-15
PL2203073T3 (pl) 2013-05-31
CN101801217B (zh) 2014-05-21
CA2700454C (en) 2017-11-21
CL2008002854A1 (es) 2010-02-12
WO2009040150A1 (en) 2009-04-02
UA99629C2 (ru) 2012-09-10
CN101801217A (zh) 2010-08-11

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