BR0109950A - Composição condimentìcia, alimentos e bebidas, processo para produzi-los, e, método para conferir um sabor melhorado aos mesmos - Google Patents
Composição condimentìcia, alimentos e bebidas, processo para produzi-los, e, método para conferir um sabor melhorado aos mesmosInfo
- Publication number
- BR0109950A BR0109950A BR0109950-7A BR0109950A BR0109950A BR 0109950 A BR0109950 A BR 0109950A BR 0109950 A BR0109950 A BR 0109950A BR 0109950 A BR0109950 A BR 0109950A
- Authority
- BR
- Brazil
- Prior art keywords
- sulfur
- acid
- foods
- beverages
- compositions
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
"COMPOSIçãO CONDIMENTìCIA, ALIMENTOS E BEBIDAS, PROCESSO PARA PRODUZI-LOS,E, MéTODO PARA CONFERIR UM SABOR MELHORADO AOS MESMOS". Composições condimentícias que contêm, na base de peso, de 0,01 a 0,5 de um álcool do açúcar, de 0,05 a 1,0 de ácido glutâmico, de 0,00 1 a 0,2 de potássio, e de 0,0005 a 0,2 de ácido inosínico. As composições acima podem ainda conter preferivelmente de 0,01 a 1,5 de íon acetato na base de peso também. é preferível que estas composições contenham de 0,0001 a 0,1 [em termos de componente de enxofre (átomo de enxofre) na base de peso como descrito acima] de um aminoácido contendo enxofre e/ou peptídeo contendo enxofre. O uso destas composições condimentícias ou seus componentes toma possível abrandar a ocorrência ou geração de um sabor ácido ou cheiro ácido desagradáveis em alimentos e bebidas encontrados nos métodos convencionais. Assim sendo, pode-se proporcionar alimentos e bebidas (em particular alimentos pré-cozidos) que sejam excelentes na preservação das propriedades e que tenham sabor conveniente. A adição do aminoácido que contenha enxofre e/ou de um peptídeo que contenha enxofre, como descrito acima, pode ainda intensificar o efeito melhorador do gosto concernente ao odor ácido.
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2000122169 | 2000-04-24 | ||
JP2000297859A JP2002010768A (ja) | 2000-04-24 | 2000-09-29 | 食品の製造方法 |
JP2001095859A JP2002281932A (ja) | 2001-03-29 | 2001-03-29 | 調味料組成物及び該調味料組成物を用いてなる食品の製造方法 |
PCT/JP2001/003174 WO2001084960A1 (fr) | 2000-04-24 | 2001-04-12 | Compositions pour assaisonnement, denrées alimentaires et boissons les contenant, et procédé de production de es compositions |
Publications (1)
Publication Number | Publication Date |
---|---|
BR0109950A true BR0109950A (pt) | 2003-06-10 |
Family
ID=27343175
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR0109950-7A BR0109950A (pt) | 2000-04-24 | 2001-04-12 | Composição condimentìcia, alimentos e bebidas, processo para produzi-los, e, método para conferir um sabor melhorado aos mesmos |
Country Status (4)
Country | Link |
---|---|
US (1) | US6858244B2 (pt) |
EP (1) | EP1277413A4 (pt) |
BR (1) | BR0109950A (pt) |
WO (1) | WO2001084960A1 (pt) |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2610452T3 (es) * | 2001-06-25 | 2017-04-27 | Afp Advanced Food Products Llc | Composiciones de imitación a queso para usar en la fabricación de barras y lonchas de queso y similares y método para producir tales composiciones |
WO2006121803A1 (en) * | 2005-05-05 | 2006-11-16 | Sensient Flavors Inc. | Production of beta-glucans and mannans |
US8940350B2 (en) * | 2005-11-23 | 2015-01-27 | The Coca-Cola Company | Cereal compositions comprising high-potency sweeteners |
US8940351B2 (en) * | 2005-11-23 | 2015-01-27 | The Coca-Cola Company | Baked goods comprising high-potency sweetener |
CA2630049C (en) * | 2005-11-23 | 2017-07-18 | The Coca-Cola Company | Natural high-potency sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses |
US8367138B2 (en) * | 2005-11-23 | 2013-02-05 | The Coca-Cola Company | Dairy composition with high-potency sweetener |
US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
US8945652B2 (en) * | 2005-11-23 | 2015-02-03 | The Coca-Cola Company | High-potency sweetener for weight management and compositions sweetened therewith |
US8435588B2 (en) * | 2005-11-23 | 2013-05-07 | The Coca-Cola Company | High-potency sweetener composition with an anti-inflammatory agent and compositions sweetened therewith |
US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
JP5181669B2 (ja) * | 2007-05-31 | 2013-04-10 | 味の素株式会社 | 呈味改善剤 |
CA2714123C (en) * | 2008-02-06 | 2016-06-28 | Campbell Soup Company | Methods and compositions for reducing sodium content in food products |
BR112015005381A2 (pt) * | 2012-09-14 | 2017-07-04 | Nestec Sa | composições de sabor com sabor e prazo de validade do sabor melhorados |
WO2020175124A1 (ja) * | 2019-02-28 | 2020-09-03 | 株式会社Mizkan Holdings | 酢酸含有調味液 |
CN111264819A (zh) * | 2020-03-24 | 2020-06-12 | 四川俊业农业科技有限公司 | 一种泡椒笋尖的制备方法 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4243691A (en) * | 1979-05-18 | 1981-01-06 | The Procter & Gamble Company | Sodium-free salt substitute |
JPS60153773A (ja) * | 1984-01-19 | 1985-08-13 | Ajinomoto Co Inc | 酸性調味料又は酸性調味食品 |
JPS623758A (ja) * | 1985-06-28 | 1987-01-09 | Ajinomoto Co Inc | 風味調味料 |
JPH0675484B2 (ja) * | 1985-08-06 | 1994-09-28 | 味の素株式会社 | 昆布加工食品 |
JP3194685B2 (ja) * | 1995-03-23 | 2001-07-30 | 博衛 小川 | 食品の風味、品質改良剤および食品の風味、品質低下防止法 |
JPH11290017A (ja) * | 1998-04-10 | 1999-10-26 | Asahi Chem Ind Co Ltd | 調味料組成物 |
-
2001
- 2001-04-12 WO PCT/JP2001/003174 patent/WO2001084960A1/ja not_active Application Discontinuation
- 2001-04-12 BR BR0109950-7A patent/BR0109950A/pt not_active Application Discontinuation
- 2001-04-12 EP EP01919919A patent/EP1277413A4/en not_active Withdrawn
-
2002
- 2002-10-23 US US10/277,806 patent/US6858244B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
EP1277413A1 (en) | 2003-01-22 |
US6858244B2 (en) | 2005-02-22 |
US20030198723A1 (en) | 2003-10-23 |
WO2001084960A1 (fr) | 2001-11-15 |
EP1277413A4 (en) | 2004-09-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
BR0109950A (pt) | Composição condimentìcia, alimentos e bebidas, processo para produzi-los, e, método para conferir um sabor melhorado aos mesmos | |
Lindsay | Flavors | |
EP3345484B1 (en) | Meat substitute and method for imparting a beef-like flavour to a meat substitute | |
JP2007159557A (ja) | コラーゲン臭の除去方法とその応用飲食品 | |
JPH0817671B2 (ja) | ニンニク・ネギ類の悪臭処理方法 | |
TW200820909A (en) | Perfume composition | |
BRPI0415689A (pt) | compostos de enxofre para intensificar o aroma do café e produtos resultantes que os contenham | |
TW201345434A (zh) | 使用於賦予飲食品濃郁味的組成物 | |
Qiu et al. | Characterization of aroma profiles and volatile organic compounds in silver carp surimi gel by GC-IMS, SPME-GC-MS, and sensory evaluation: Affected by okara insoluble dietary fiber with varied particle sizes | |
ES2370382T3 (es) | Extracto concentrado inalterable al almacenamiento. | |
BRPI0412657A (pt) | método para melhorar o sabor de alimento ou bebida com uma qualidade reduzida de gordura total pela adição de extrato de levedura e respectivo alimento ou bebida | |
JPH11215961A (ja) | 新規なニンニクの消臭方法 | |
BRPI1014384B1 (pt) | composto; composição de sabor ou fragrância; produto de sabor ou fragrância; método para realçar, melhorar ou modificar um tal produto, e uso | |
WO2016159217A1 (ja) | 臭気低減剤 | |
JP5029933B2 (ja) | 飲食品の風味増強または改善組成物およびこれを使用する飲食品の風味増強または改善方法 | |
TW200509808A (en) | Method for producing seasoning | |
Chu | Development of an intact muscle pork flavor lexicon | |
JP2006238815A (ja) | 風味増強剤、調味料及びこれらを含有する飲食物並びに風味増強方法 | |
CN112980580A (zh) | 一种美拉德反应香料及其制备方法和应用 | |
KR20110083594A (ko) | 잎고추냉이 식품 | |
JP6822403B2 (ja) | フレーバー組成物 | |
JP2010284160A (ja) | 液体調味料 | |
JP7292971B2 (ja) | 魚すり身劣化臭マスキング剤 | |
KR20120110667A (ko) | 인삼의 특유 향과 쓴맛을 감소시킨 인삼음료 제조방법 | |
JPH0559745B2 (pt) |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
B11A | Dismissal acc. art.33 of ipl - examination not requested within 36 months of filing | ||
B11Y | Definitive dismissal acc. article 33 of ipl - extension of time limit for request of examination expired | ||
B15K | Others concerning applications: alteration of classification |
Ipc: A23L 27/30 (2016.01), A23L 27/22 (2016.01), A23L 2 |