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AR096073A1 - Procedimiento de preparación de un sabor neutro natural - Google Patents

Procedimiento de preparación de un sabor neutro natural

Info

Publication number
AR096073A1
AR096073A1 ARP140101693A ARP140101693A AR096073A1 AR 096073 A1 AR096073 A1 AR 096073A1 AR P140101693 A ARP140101693 A AR P140101693A AR P140101693 A ARP140101693 A AR P140101693A AR 096073 A1 AR096073 A1 AR 096073A1
Authority
AR
Argentina
Prior art keywords
natural neutral
natural
fermentation
neutral flavor
prepared
Prior art date
Application number
ARP140101693A
Other languages
English (en)
Original Assignee
Cj Cheiljedang Corp
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 Cj Cheiljedang Corp filed Critical Cj Cheiljedang Corp
Publication of AR096073A1 publication Critical patent/AR096073A1/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
    • C12P19/305—Pyrimidine nucleotides
    • 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
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • 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
    • 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
    • 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)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Genetics & Genomics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Procedimiento de preparación de un sabor neutro natural y, más particularmente, a un procedimiento de preparación de un sabor neutro natural utilizando un caldo fermentado de monofosfato de inosina-5 (IMP) o un caldo fermentado de ácido glutámico preparado mediante un procedimiento de fermentación de dos etapas que comprende una primera etapa de fermentación para la fermentación fúngica y una segunda etapa de fermentación para la fermentación bacteriana, a un sabor neutro natural preparado mediante el procedimiento, y a una composición alimentaria que comprende el sabor neutro natural. Los sabores neutros naturales preparados según el procedimiento de la presente se preparan utilizando materias primas naturales y, por ende, son inofensivos y seguros para el uso en el cuerpo humano, y pueden añadirse a alimentos para producir gustos definidos y suaves, y mejorar el sabor de los alimentos.
ARP140101693A 2013-07-23 2014-04-23 Procedimiento de preparación de un sabor neutro natural AR096073A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020130086977A KR101500848B1 (ko) 2013-07-23 2013-07-23 천연 뉴트럴 조미소재의 제조 방법

Publications (1)

Publication Number Publication Date
AR096073A1 true AR096073A1 (es) 2015-12-02

Family

ID=52393474

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP140101693A AR096073A1 (es) 2013-07-23 2014-04-23 Procedimiento de preparación de un sabor neutro natural

Country Status (14)

Country Link
US (1) US20150272186A1 (es)
EP (2) EP2900086B1 (es)
JP (2) JP6091645B2 (es)
KR (1) KR101500848B1 (es)
CN (2) CN104768397B (es)
AR (1) AR096073A1 (es)
AU (1) AU2014293959B2 (es)
BR (1) BR112015007429B1 (es)
MY (1) MY175057A (es)
PH (1) PH12015500634B1 (es)
RU (1) RU2639545C2 (es)
SG (1) SG11201501969SA (es)
TW (1) TWI520686B (es)
WO (1) WO2015012466A1 (es)

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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
CA3049091A1 (en) 2017-02-16 2018-08-23 Societe Des Produits Nestle S.A. Natural flavor base and process for its preparation
BR112019014901A2 (pt) 2017-02-16 2020-03-03 Société des Produits Nestlé S.A. Base de sabor natural e processo para sua preparação
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
AU2018221622A1 (en) 2017-02-16 2019-07-04 Societe Des Produits Nestle S.A. Natural flavor base and process for its preparation
CN106978461A (zh) * 2017-04-14 2017-07-25 无锡金农生物科技有限公司 一种谷氨酸发酵后固渣制备功能活性肽的方法
KR101916622B1 (ko) * 2018-01-04 2018-11-07 씨제이제일제당 (주) 신규 폴리펩타이드 및 이를 이용한 imp 생산방법
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CN110447880A (zh) * 2019-09-17 2019-11-15 天津春发生物科技集团有限公司 一种鲜味发酵调味料的制备方法
CN111748592B (zh) * 2020-07-17 2022-03-15 通辽梅花生物科技有限公司 高纯度呈味核苷酸二钠的制备方法
WO2025069028A1 (en) * 2023-09-26 2025-04-03 The Mediterranean Food Lab Ltd Fermentation-derived flavor materials produced from grains and grain products and edible compositions containing same

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Also Published As

Publication number Publication date
KR20150011704A (ko) 2015-02-02
AU2014293959B2 (en) 2017-06-22
PH12015500634A1 (en) 2015-05-11
CN104768397A (zh) 2015-07-08
KR101500848B1 (ko) 2015-03-09
JP6091645B2 (ja) 2017-03-08
EP2900086B1 (en) 2018-04-04
SG11201501969SA (en) 2015-04-29
BR112015007429B1 (pt) 2020-12-15
RU2639545C2 (ru) 2017-12-21
EP2900086A4 (en) 2016-06-01
US20150272186A1 (en) 2015-10-01
JP2017060470A (ja) 2017-03-30
JP2016503305A (ja) 2016-02-04
TWI520686B (zh) 2016-02-11
EP3305095A1 (en) 2018-04-11
EP3305095B1 (en) 2021-01-20
WO2015012466A1 (en) 2015-01-29
TW201513796A (zh) 2015-04-16
EP2900086A1 (en) 2015-08-05
RU2015154285A (ru) 2017-08-29
CN104768397B (zh) 2018-07-06
PH12015500634B1 (en) 2019-04-17
MY175057A (en) 2020-06-04
AU2014293959A1 (en) 2015-12-24
CN105886578A (zh) 2016-08-24

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