[go: up one dir, main page]

BR9712611A - Processo para produzir em agente de condimentação de alimento. - Google Patents

Processo para produzir em agente de condimentação de alimento.

Info

Publication number
BR9712611A
BR9712611A BR9712611-0A BR9712611A BR9712611A BR 9712611 A BR9712611 A BR 9712611A BR 9712611 A BR9712611 A BR 9712611A BR 9712611 A BR9712611 A BR 9712611A
Authority
BR
Brazil
Prior art keywords
flavoring agent
producing
food flavoring
steps
plant
Prior art date
Application number
BR9712611-0A
Other languages
English (en)
Inventor
Lene Venke Kofoed
Morten Fischer
Per Munk Nielsen
Klaus Pommer
Original Assignee
Novo Nordisk As
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 Novo Nordisk As filed Critical Novo Nordisk As
Publication of BR9712611A publication Critical patent/BR9712611A/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • 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
    • A23L27/29—Fruit flavours

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

"PROCESSO PARA PRODUZIR UM AGENTE DE CONDIMENTAçãO DE ALIMENTO". A invenção refere-se à produção de um agente de codimentação de alimento. Mais particularmente, a invenção fornece um processo para a produção de um agente de condimentação de alimento, cujo processo compreende os estágios de preparação de uma suspensão aquosa de proteína de planta e de material de planta insolúvel, tratar a suspensão com uma protease para hidrolisar a proteína, maturação, <MU>caracterizado<MV> pelo fato de que não é efetuada separação do material insolúvel entre os primeiro dois estágios. Por este processo, o sabor de um hidrolisado de proteína de planta pode ser intensificado e aperfeiçoado.
BR9712611-0A 1996-10-30 1997-10-13 Processo para produzir em agente de condimentação de alimento. BR9712611A (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DK120996 1996-10-30
DK78397 1997-07-02
PCT/DK1997/000444 WO1998018343A1 (en) 1996-10-30 1997-10-13 Method of producing food flavoring agent

Publications (1)

Publication Number Publication Date
BR9712611A true BR9712611A (pt) 1999-10-26

Family

ID=26064651

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9712611-0A BR9712611A (pt) 1996-10-30 1997-10-13 Processo para produzir em agente de condimentação de alimento.

Country Status (9)

Country Link
US (1) US6024990A (pt)
EP (1) EP0935426B1 (pt)
JP (1) JP2001502550A (pt)
CN (1) CN1067859C (pt)
AT (1) ATE273620T1 (pt)
AU (1) AU732747B2 (pt)
BR (1) BR9712611A (pt)
DE (1) DE69730343T2 (pt)
WO (1) WO1998018343A1 (pt)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9902520D0 (en) 1999-02-04 1999-03-24 Danisco Composition
US6251443B1 (en) * 1999-04-20 2001-06-26 United Specialty Flavors, Inc. Method for producing a savory flavor base
SG106572A1 (en) * 1999-12-02 2004-10-29 Nestle Sa Production of hydrolysate seasoning
WO2001080665A1 (en) * 2000-04-26 2001-11-01 Land O'lakes, Inc. A method of treating soy proteins and a soy protein product produced by this method
AU2001265935A1 (en) * 2000-06-23 2002-01-14 Societe Des Produits Nestle S.A. Production of biohydrolysates
US6451359B1 (en) * 2000-08-08 2002-09-17 Soy Ultima, L.L.C. Soy beverage and related method of manufacture
US6479083B1 (en) 2000-11-15 2002-11-12 Kraft Food Holdings, Inc. Process for making partially digested soy protein-containing dressing
US6787168B1 (en) * 2003-03-18 2004-09-07 James W. Sawhill Peptide product
US20050074519A1 (en) * 2003-10-01 2005-04-07 Sensient Flavors Inc. Method for the production of natural botanical extracts
US20050074521A1 (en) * 2003-10-01 2005-04-07 Sensient Flavors Inc. Method for the production of natural botanical extracts
US20050074520A1 (en) * 2003-10-01 2005-04-07 Sensient Flavors Inc. Method for the production of natural botanical extracts
US20060088627A1 (en) * 2004-10-25 2006-04-27 Sensient Flavors Inc. Methods for the production of food grade extracts
US20090181125A1 (en) * 2005-06-08 2009-07-16 Novozymes A/S Peanut Oil Production
DE602005010568D1 (de) * 2005-07-18 2008-12-04 Kraft Foods Global Brands Llc Enzymunterstützte Herstellung löslichen Kaffees
EP1993380B1 (en) 2006-03-08 2016-11-02 Nestec S.A. A shelf-stable cooking aid and a process for its preparation
BR122017026860B1 (pt) * 2008-03-17 2020-11-10 Givaudan Sa processo para formar um ingrediente realçador de sal, composição de sabor para produtos alimentícios, produto alimentício e método para seu fornecimento
CN102065704B (zh) 2008-06-20 2016-03-02 奇华顿股份有限公司 酶促方法
CN101411460B (zh) * 2008-11-28 2012-07-18 华南理工大学 一种利用小麦面筋生产呈味基料的方法
US8828462B2 (en) * 2011-05-12 2014-09-09 Griffith Laboratories International, Inc. Method for preparing a proteinaceous vegetable flavor enhancer
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
CN102919804B (zh) * 2012-10-30 2014-10-29 上海爱普食品工业有限公司 一种天然msg替代物的制备方法
WO2015192247A1 (en) * 2014-06-21 2015-12-23 The Royal Institution For The Advancement Of Learning/Mcgill University Enzymatic production of prebiotic oligosaccharides from potato pulp
CN106942689A (zh) * 2017-03-24 2017-07-14 南京工业大学 一种新型大豆粕咸味香精制备方法
US10143226B1 (en) 2018-01-15 2018-12-04 Innovative Proteins Holding, LLC Yellow pea protein compositions with high digestibilities and amino acid scores
CN108771194A (zh) * 2018-07-02 2018-11-09 广东海洋大学 一种利用耐高温地衣芽孢杆菌协助酶解水产蛋白制备海鲜调味包的方法
JPWO2022215688A1 (pt) * 2021-04-05 2022-10-13
CN115736226B (zh) * 2022-11-29 2024-09-03 佛山市海天(高明)调味食品有限公司 一种天然风味基料及其制备方法和应用
CN118923837B (zh) * 2024-08-30 2025-08-12 广东百利食品股份有限公司 一种油醋汁及其制备方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3689277A (en) * 1970-05-05 1972-09-05 Bio Tech Resources Preparation of a caramel flavored protein hydrolysate
EP0210999B1 (de) * 1985-01-10 1989-08-23 L. GIVAUDAN &amp; CIE Société Anonyme Verfahren zur herstellung von neuen kaffee-aromastoffen
CH679542A5 (pt) * 1989-11-27 1992-03-13 Nestle Sa
US5100679A (en) * 1990-10-03 1992-03-31 Cargill B.V. Method of making a modified proteinaceous product and composition thereof
DE4116744A1 (de) * 1991-05-23 1992-11-26 Zamek Bernhard Verfahren zur enzymatischen wuerze- oder wuerzmittelherstelluung aus pflanzlichen rohstoffen
DK46793D0 (da) * 1993-04-26 1993-04-26 Novo Nordisk As Enzym
DE69427296T2 (de) * 1994-11-04 2001-09-06 Societe Des Produits Nestle S.A., Vevey Gewürzmittel
US5773055A (en) * 1996-05-01 1998-06-30 Nestec S.A. Process for preparing a bean flavor

Also Published As

Publication number Publication date
AU732747B2 (en) 2001-04-26
ATE273620T1 (de) 2004-09-15
CN1235520A (zh) 1999-11-17
AU4550697A (en) 1998-05-22
CN1067859C (zh) 2001-07-04
EP0935426A1 (en) 1999-08-18
US6024990A (en) 2000-02-15
EP0935426B1 (en) 2004-08-18
JP2001502550A (ja) 2001-02-27
DE69730343D1 (de) 2004-09-23
DE69730343T2 (de) 2005-09-01
WO1998018343A1 (en) 1998-05-07

Similar Documents

Publication Publication Date Title
BR9712611A (pt) Processo para produzir em agente de condimentação de alimento.
WO1997035563A3 (en) Sustained-release preparation and its production
PL350189A1 (en) Method for producing a food product on the basis of meat
AU3212201A (en) Method
DE59407342D1 (de) Verfahren zur herstellung von lösungen von cellulose
BR9915125A (pt) Processo para a produção de queijo e de produtos de queijo
UA19172A (uk) Композиція для одержаhhя ліофілізоваhого продукту харчуваhhя та спосіб його одержаhhя
PL317711A1 (en) Cellulose suspension producing method
ES2149961T3 (es) Producto y procedimiento de produccion de un chocolate con leche mejorado en sacarosa.
IN184144B (pt)
AR002358A1 (es) Composición de enzima de celulasa de bajo remanchado, metodo para su producción y método de uso de la misma
HUP0102562A2 (hu) Expressziós vektor egyetlen lépésből álló tisztítási eljárásban történő alkalmazásra
DE69801004D1 (de) Verfahren zum herstellen eines einteiligen kunststoffverschlusses
BR0103583A (pt) Método para aumentar a produção de queijo em um processo de fabricação de queijo
BR0211158A (pt) Processo de preparação de um lactossoro modificado, lactossoro modificado suscetìvel de ser obtido com a ajuda do processo, utilização do lactossoro e produto de panificação industrial
DE60144532D1 (de) Käseherstellungsverfahren
NZ333412A (en) Plant proteins treated to reduce isoflavones, manganese and nucleotides and nutritional products made therefrom
EP1241149A3 (en) A method for the preparation of a protein hydrolyzate usable as a fertilizer
EP0466922A4 (en) Production of yeast extract
SE9802211D0 (sv) Method for processing food
DE50105715D1 (de) Verfahren zur herstellung von dnda
ATE201619T1 (de) Verfahren und werkzeug zum herstellen von flachlagerschalen
ES2062253T3 (es) Metodo para solubilizacion y naturalizacion de somatotropinas utilizando una baja concentracion de urea.
WO2002078465A8 (en) Process for preparing puree without syneresis by pectinase treatment
UA32442C2 (uk) Спосіб виробництва корму тваринного походження

Legal Events

Date Code Title Description
FA10 Dismissal: dismissal - article 33 of industrial property law
B11Y Definitive dismissal - extension of time limit for request of examination expired [chapter 11.1.1 patent gazette]
B15K Others concerning applications: alteration of classification

Ipc: A23J 3/34 (2006.01), A23L 27/24 (2016.0