[go: up one dir, main page]

AR075945A1 - Una base saborizante natural y un proceso para su preparacion - Google Patents

Una base saborizante natural y un proceso para su preparacion

Info

Publication number
AR075945A1
AR075945A1 ARP100100956A ARP100100956A AR075945A1 AR 075945 A1 AR075945 A1 AR 075945A1 AR P100100956 A ARP100100956 A AR P100100956A AR P100100956 A ARP100100956 A AR P100100956A AR 075945 A1 AR075945 A1 AR 075945A1
Authority
AR
Argentina
Prior art keywords
base
corynebacterium
preparation
compounds
group
Prior art date
Application number
ARP100100956A
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=40848121&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=AR075945(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 AR075945A1 publication Critical patent/AR075945A1/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

Base saborizante mejoradora del sabor que comprende: entre 8 y 80 % de compuestos derivados naturalmente tomados del grupo que consiste de glutamato, IMP y GMP, compuestos derivados de alimentos naturales tales como ácidos orgánicos y sus sales, aminoácidos, péptidos y compuestos aromáticos, en donde dicha base se obtiene por fermentacion procariota con una bacteria seleccionada del grupo que consiste de Corynebacterium glutamicum, Corynebacterium ammoniagenes, Corynebacterium casei, Corynebacterium efficiens, Brevibacterium lactofermentum y Bacillus subtilis, y en donde no se purifica dicha base.
ARP100100956A 2009-03-25 2010-03-25 Una base saborizante natural y un proceso para su preparacion AR075945A1 (es)

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
AR075945A1 true AR075945A1 (es) 2011-05-04

Family

ID=40848121

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP100100956A AR075945A1 (es) 2009-03-25 2010-03-25 Una base saborizante natural 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)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
PL2914134T3 (pl) 2012-10-31 2019-04-30 Mars Inc Dodatki smakowe
ES2704880T3 (es) 2013-02-08 2019-03-20 Gen Mills Inc Productos alimentarios reducidos en sodio
KR101500847B1 (ko) * 2013-07-23 2015-03-16 씨제이제일제당 (주) 천연 코쿠미 조미소재의 제조 방법
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
US12490758B1 (en) * 2023-03-31 2025-12-09 Meal Boosters LLC Savory collagen compositions
WO2025224320A1 (en) * 2024-04-25 2025-10-30 Feast Ingredient Aps Production of an umami ingredient

Family Cites Families (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3281247A (en) * 1963-12-16 1966-10-25 Commercial Solvents Corp Process for producing monosodium glutamate
US3523801A (en) * 1966-01-13 1970-08-11 Kyowa Hakko Kogyo Kk Process for the preparation of seasonings
JPS4944349B1 (es) * 1967-06-16 1974-11-27
CH502842A (de) * 1967-08-12 1971-02-15 Advance Prod Gmbh Verwendung der Umsetzungsprodukte von Phenolderivaten mit Phosphorverbindungen als Stabilisatoren für Polymere
JPS4843631B1 (es) 1967-09-07 1973-12-19
JPS58111695A (ja) * 1981-12-23 1983-07-02 Ajinomoto Co Inc 発酵法による５′−イノシン酸の製造法
JPS61274691A (ja) * 1985-05-29 1986-12-04 Kyowa Hakko Kogyo Co Ltd Ｌ−グルタミン酸の製造法
US5164306A (en) * 1987-01-23 1992-11-17 Ajinomoto Co., Inc. Process for producing 5'-inosinic acid by fermentation
JPH0669386B2 (ja) * 1987-03-18 1994-09-07 協和醗酵工業株式会社 ５′−イノシン酸の製造法
DE4130868C2 (de) 1991-09-17 1994-10-13 Degussa Tierfuttermittelsupplement auf der Basis einer Aminosäure und Verfahren zu dessen Herstellung
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
CN1313275A (zh) * 2001-03-05 2001-09-19 徐昌洪 采用纳滤膜的谷氨酸提取方法
JP2003199522A (ja) 2002-01-09 2003-07-15 Inobakkusu Kk 食用調味料
CN1261584C (zh) * 2003-03-20 2006-06-28 凯能高科技工程〔上海〕有限公司 味精生产方法
JP2005021049A (ja) * 2003-06-30 2005-01-27 Inobakkusu Kk 食用調味料
DE102004035065A1 (de) * 2004-07-20 2006-02-16 Basf Ag P-ET-TS-Expressionseinheiten
US7244698B2 (en) 2004-07-30 2007-07-17 Nalco Company Viscoelastic surfactant composition having improved rheological properties and method of using for treating subterranean formations
KR100588557B1 (ko) 2004-11-15 2006-06-14 씨제이 주식회사 5 ’-이노신산을 생산하는 미생물 및 이를 사용한5’-이노신산의 생산 방법
KR100588577B1 (ko) 2004-11-30 2006-06-14 씨제이 주식회사 5’-이노신산을 생산하는 미생물 및 이를 사용한5’-이노신산의 생산 방법
EP1993380B1 (en) 2006-03-08 2016-11-02 Nestec S.A. A shelf-stable cooking aid and a process for its preparation
KR100830826B1 (ko) * 2007-01-24 2008-05-19 씨제이제일제당 (주) 코리네박테리아를 이용하여 글리세롤을 포함한탄소원으로부터 발효산물을 생산하는 방법
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

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
MX2011009869A (es) 2011-09-30
CA2755906C (en) 2018-06-12
IL215190A0 (en) 2011-12-29
JP2012521205A (ja) 2012-09-13

Similar Documents

Publication Publication Date Title
AR075945A1 (es) Una base saborizante natural y un proceso para su preparacion
CO2022011967A2 (es) Hidrolizados de proteína derivados de microorganismos, y métodos de preparación y uso de los mismos
Imm et al. Improved Ruthenium‐Catalyzed Amination of Alcohols with Ammonia: Synthesis of Diamines and Amino Esters.
MX2019005420A (es) Preparacion de acido (r)-3-hidroxibutirico o sus sales mediante fermentacion de una etapa.
ATE518951T1 (de) Mikroorganismus des genus corynebacterium mit verstärkter l-lysin-produktivität und verfahren zur herstellung von l-lysin damit
MX350510B (es) Aminación (r)-selectiva.
UA99629C2 (ru) Ароматически-вкусовая приправочная основа для усиления вкуса и способ ее приготовления
EP2862932A3 (en) Genes encoding biofilm formation inhibitory proteins and a method for producing l-lysine using a bacterial strain with the inactivated genes
RU2006132818A (ru) Мутантная ацетолактатсинтаза и способ продукции разветвленных l-аминокислот
BRPI1014056A2 (pt) micro-organismos de corynebacterium com maior produtividade de ácido 5'-inosínico e método para produzir ácidos nucleicos com eles.
AR070058A1 (es) Enzima bacteriana asociada con la sintesis de ecuol
AR115415A1 (es) Homoserina deshidrogenasa modificada y método para producir homoserina o l-aminoácido derivado de la homoserina usando la misma
RU2015142261A (ru) Микроорганизмы, продуцирующие путресцин, и способ получения путресцина с использованием этих микроорганизмов
MY178412A (en) Microbial conversion of methane
RU2016147962A (ru) Микроорганизм, обладающий улучшенной способностью к продуцированию l-лизина, и способ производства l-лизина с использованием данного микроорганизма
RU2011116147A (ru) Способ получения l-аминокислоты семейства глутамата с использованием коринеформной бактерии
WO2010093182A3 (ko) Ｌ-아미노산 생산용 미생물 및 이를 이용하여 ｌ-아미노산을 생산하는 방법
RU2016114418A (ru) Микроорганизм Corynebacterium sp. с повышенной способностью продуцировать L-лизин и способ получения L-лизина с его помощью
RU2016144211A (ru) Микроорганизм рода Gorynebacterium для продуцирования L-лизина и способ получения L-лизина с его помощью
MY169049A (en) Microorganisms for producing putrescine and process for producing putrescine using them
WO2019013532A3 (ko) 아세토하이드록시산 신타아제 변이체, 이를 포함하는 미생물 또는 이를 이용하는 l-분지쇄 아미노산 생산 방법
BR112022017853A2 (pt) Microrganismos com produtividade aprimorada de aminoácidos l de cadeia ramificada e método para produção de aminoácidos l de cadeia ramificada usando os mesmos
RU2016141594A (ru) Микроорганизм, обладающий способностью продуцировать L-лизин, и способ получения L-лизина с использованием этого микроорганизма
RU2016141403A (ru) Микроорганизм для продуцирования диамина и способ получения диамина с его использованием
RU2016142706A (ru) Микроорганизм для продуцирования диамина и способ получения диамина с его использованием

Legal Events

Date Code Title Description
FG Grant, registration