BR112015008228A2 - método de preparo de flavorizante natural sabor kokumi - Google Patents
método de preparo de flavorizante natural sabor kokumiInfo
- Publication number
- BR112015008228A2 BR112015008228A2 BR112015008228A BR112015008228A BR112015008228A2 BR 112015008228 A2 BR112015008228 A2 BR 112015008228A2 BR 112015008228 A BR112015008228 A BR 112015008228A BR 112015008228 A BR112015008228 A BR 112015008228A BR 112015008228 A2 BR112015008228 A2 BR 112015008228A2
- Authority
- BR
- Brazil
- Prior art keywords
- kokumi
- natural flavoring
- flavoring preparation
- preparation
- natural
- Prior art date
Links
- 235000019668 heartiness Nutrition 0.000 title 1
- 238000002360 preparation method Methods 0.000 title 1
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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23J3/14—Vegetable proteins
-
- 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
- A23L23/00—Soups; Sauces; 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 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
-
- 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
- A23L27/24—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 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
- A23L27/88—Taste or flavour enhancing agents
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2013-0086971 | 2013-07-23 | ||
KR1020130086971A KR101500847B1 (ko) | 2013-07-23 | 2013-07-23 | 천연 코쿠미 조미소재의 제조 방법 |
PCT/KR2014/001489 WO2015012465A1 (en) | 2013-07-23 | 2014-02-25 | Method for preparing natural kokumi flavor |
Publications (2)
Publication Number | Publication Date |
---|---|
BR112015008228A2 true BR112015008228A2 (pt) | 2017-08-08 |
BR112015008228B1 BR112015008228B1 (pt) | 2020-12-01 |
Family
ID=52393473
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR112015008228-9A BR112015008228B1 (pt) | 2013-07-23 | 2014-02-25 | método de preparo de flavorizante natural sabor kokumi |
Country Status (14)
Country | Link |
---|---|
US (1) | US20150296848A1 (pt) |
EP (1) | EP2900085B1 (pt) |
JP (2) | JP6301947B2 (pt) |
KR (1) | KR101500847B1 (pt) |
CN (1) | CN104780780A (pt) |
AR (1) | AR096072A1 (pt) |
AU (1) | AU2014293958B2 (pt) |
BR (1) | BR112015008228B1 (pt) |
MY (1) | MY184520A (pt) |
PH (1) | PH12015500628A1 (pt) |
RU (1) | RU2637320C2 (pt) |
SG (1) | SG11201501970QA (pt) |
TW (1) | TWI556749B (pt) |
WO (1) | WO2015012465A1 (pt) |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101500846B1 (ko) * | 2013-07-23 | 2015-03-16 | 씨제이제일제당 (주) | 천연 소고기 풍미 조미소재의 제조 방법 |
KR101500850B1 (ko) * | 2013-08-07 | 2015-03-18 | 씨제이제일제당 (주) | 천연 조미소재 제조를 위한 이노신산 발효액 또는 글루탐산 발효액의 제조 방법 |
RU2723044C2 (ru) | 2015-10-27 | 2020-06-08 | Сосьете Де Продюи Нестле С.А. | Натуральная вкусоароматическая основа и способ ее приготовления |
CA3049158A1 (en) | 2017-02-16 | 2018-08-23 | Societe Des Produits Nestle S.A. | Natural flavor base and process for its preparation |
BR112019013596A2 (pt) | 2017-02-16 | 2020-01-07 | Société des Produits Nestlé S.A. | Base de sabor natural e processo para seu preparo |
CA3049090A1 (en) | 2017-02-16 | 2018-08-23 | Societe Des Produits Nestle S.A. | Natural flavor base and process for its preparation |
RU2019128256A (ru) | 2017-02-16 | 2021-03-09 | Сосьете Де Продюи Нестле С.А. | Натуральная вкусоароматическая основа и процесс ее получения |
CN106901313A (zh) * | 2017-03-09 | 2017-06-30 | 安徽省霍山县农伯乐开发有限公司 | 一种霍山米斛味精 |
EP3398442A1 (en) | 2017-05-05 | 2018-11-07 | Takasago International Corporation | Use of acetylenic fatty acid compounds as kokumi flavor |
KR101942193B1 (ko) * | 2017-08-31 | 2019-04-11 | 경남과학기술대학교 산학협력단 | 글루탐산이 풍부하고 항산화 활성이 증진된 순 식물성 천연조미료 조성물 및 그 제조방법 |
CN109371072A (zh) * | 2018-10-18 | 2019-02-22 | 许传高 | 一种降低谷氨酸发酵染菌以及提高发酵效率的工艺 |
BR112023000702A2 (pt) * | 2020-07-17 | 2023-03-21 | Int Flavors & Fragrances Inc | Método de preparação de um intensificador do sabor, produto alimentar, e, composição intensificadora do sabor |
Family Cites Families (29)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1080427A (en) * | 1964-01-20 | 1967-08-23 | Kyowa Hakko Kogyo Kk | Process for preparing 5'-xanthylic acid by the fermentation method |
US3355359A (en) * | 1964-07-18 | 1967-11-28 | Asahi Chemical Ind | Process for producing l-glutamic acid by using corynebacterium melassecola |
US3495991A (en) * | 1965-04-27 | 1970-02-17 | Kikkoman Shoyu Co Ltd | Method of producing a seasoning |
JPS548785A (en) * | 1977-06-21 | 1979-01-23 | Kikkoman Corp | Preparation of protein hydrolyzate |
JPS6240259A (ja) * | 1985-08-14 | 1987-02-21 | Kyowa Hakko Kogyo Co Ltd | 調味料の製造法 |
JPH01108955A (ja) * | 1987-10-23 | 1989-04-26 | Japanese Res & Dev Assoc Bio Reactor Syst Food Ind | グルタミン酸含量の高い調味液の製造法 |
EP0357812A1 (en) * | 1988-09-05 | 1990-03-14 | Phillips Petroleum Company | Enhancing the flavor of protein products derived from microorganisms |
JPH0956360A (ja) * | 1995-08-24 | 1997-03-04 | Kikkoman Corp | 醤油の製造法 |
JP3948151B2 (ja) * | 1998-04-16 | 2007-07-25 | 味の素株式会社 | グルタミナーゼ活性が増強された微生物培養物及びその利用 |
KR100264740B1 (ko) * | 1998-06-19 | 2000-10-02 | 손경식 | 글루탐산을 생산하는 미생물 및 이를 이용한 글루탐산의 제조방법 |
US7247459B1 (en) | 1998-10-19 | 2007-07-24 | Ajinomoto Co., Inc. | L-glutamic acid producing bacterium and process for producing L-glutamic acid |
SG106572A1 (en) * | 1999-12-02 | 2004-10-29 | Nestle Sa | Production of hydrolysate seasoning |
KR100397321B1 (ko) * | 2000-12-26 | 2003-09-06 | 씨제이 주식회사 | 5'-이노신산을 고수율로 생산하는 미생물 코리네박테리움암모니아게네스 씨제이아이피009 및 그를 이용한5'-이노신산 생산방법 |
US20030152554A1 (en) * | 2001-12-21 | 2003-08-14 | Gunner Haim B. | Novel antifungal bacterium and compositions |
DE60307766T2 (de) * | 2002-12-10 | 2007-10-11 | Ajinomoto Co., Inc. | Gewürzmittel und Verfahren zu seiner Herstellung |
DE10311399A1 (de) * | 2003-03-13 | 2004-09-23 | Forschungszentrum Jülich GmbH | Nukleotidsequenzen coryneformer Bakterien codierend für am L-Serinstoffwechsel beteiligte Proteine sowie Verfahren zur mikrobiellen Herstellung von L-Serin |
BRPI0509056A (pt) | 2004-03-31 | 2007-08-21 | Ajinomoto Kk | bactéria pertencendo ao gênero bacillus ou ao gênero escherichia, e, métodos para produzir um nucleosìdeo de purina, para produzir um nucleotìdeo de purina e para produzir ácido 5'-guanìlico |
ATE463564T1 (de) * | 2004-08-10 | 2010-04-15 | Ajinomoto Kk | Verwendung von phosphoketolase zur herstellung geeigneter metabolite |
JP5141248B2 (ja) * | 2005-03-25 | 2013-02-13 | 味の素株式会社 | コク味付与機能を有する調味料 |
EP1929883A4 (en) * | 2005-09-30 | 2011-02-16 | Kikkoman Corp | SOYASOUS, CONTAINING 5-NUCLEOTIDE, AND METHOD FOR THE PRODUCTION THEREOF |
KR100789270B1 (ko) * | 2005-11-30 | 2008-01-02 | 씨제이 주식회사 | L-라이신 생산능이 향상된 코리네박테리움 속 미생물 및그를 이용하여 l-라이신을 생산하는 방법 |
KR100824457B1 (ko) * | 2006-10-16 | 2008-04-22 | 씨제이제일제당 (주) | 고농도의 글루탐산을 생산하는 미생물 및 이를 이용한글루탐산의 제조 방법 |
WO2010108542A1 (en) * | 2009-03-25 | 2010-09-30 | Nestec S.A. | A natural taste enhancing savoury base and a process for its preparation |
KR101191010B1 (ko) | 2009-10-16 | 2012-10-16 | 씨제이제일제당 (주) | 프로테아제 활성이 강화된 아스퍼질러스 소재 변이주 및 이를 이용한 천연 맛 향상제의 제조방법 |
KR101307348B1 (ko) * | 2010-11-02 | 2013-09-11 | 대상 주식회사 | L―글루탐산 고생산능 코리네박테리움 글루타미쿰 변이 균주 |
KR101241288B1 (ko) | 2010-12-29 | 2013-03-14 | (주)에스.앤.디 | 글루탐산 생성 균주 및 천연 조미소재의 제조방법 |
KR101239624B1 (ko) * | 2010-12-30 | 2013-03-07 | 주식회사농심 | 식물성 단백질 가수분해물의 제조방법 |
KR101433599B1 (ko) * | 2011-11-10 | 2014-08-27 | 씨제이제일제당(주) | L-글루탐산을 함유하는 조미료 및 그 제조 방법 |
KR101500850B1 (ko) * | 2013-08-07 | 2015-03-18 | 씨제이제일제당 (주) | 천연 조미소재 제조를 위한 이노신산 발효액 또는 글루탐산 발효액의 제조 방법 |
-
2013
- 2013-07-23 KR KR1020130086971A patent/KR101500847B1/ko active IP Right Grant
-
2014
- 2014-02-25 WO PCT/KR2014/001489 patent/WO2015012465A1/en active Application Filing
- 2014-02-25 EP EP14829267.5A patent/EP2900085B1/en active Active
- 2014-02-25 JP JP2015545391A patent/JP6301947B2/ja active Active
- 2014-02-25 AU AU2014293958A patent/AU2014293958B2/en active Active
- 2014-02-25 MY MYPI2015000691A patent/MY184520A/en unknown
- 2014-02-25 BR BR112015008228-9A patent/BR112015008228B1/pt active IP Right Grant
- 2014-02-25 SG SG11201501970QA patent/SG11201501970QA/en unknown
- 2014-02-25 US US14/435,053 patent/US20150296848A1/en not_active Abandoned
- 2014-02-25 CN CN201480002868.3A patent/CN104780780A/zh active Pending
- 2014-02-25 RU RU2015154284A patent/RU2637320C2/ru active
- 2014-03-07 TW TW103107975A patent/TWI556749B/zh active
- 2014-04-23 AR ARP140101692A patent/AR096072A1/es unknown
-
2015
- 2015-03-20 PH PH12015500628A patent/PH12015500628A1/en unknown
-
2016
- 2016-09-26 JP JP2016186983A patent/JP2017060469A/ja active Pending
Also Published As
Publication number | Publication date |
---|---|
US20150296848A1 (en) | 2015-10-22 |
WO2015012465A1 (en) | 2015-01-29 |
JP2015536671A (ja) | 2015-12-24 |
SG11201501970QA (en) | 2015-04-29 |
BR112015008228B1 (pt) | 2020-12-01 |
EP2900085B1 (en) | 2018-04-04 |
EP2900085A4 (en) | 2016-06-01 |
MY184520A (en) | 2021-04-01 |
RU2015154284A (ru) | 2017-08-29 |
AU2014293958B2 (en) | 2017-05-11 |
TWI556749B (zh) | 2016-11-11 |
AR096072A1 (es) | 2015-12-02 |
KR20150011700A (ko) | 2015-02-02 |
JP2017060469A (ja) | 2017-03-30 |
CN104780780A (zh) | 2015-07-15 |
TW201503828A (zh) | 2015-02-01 |
AU2014293958A1 (en) | 2015-12-17 |
JP6301947B2 (ja) | 2018-03-28 |
RU2637320C2 (ru) | 2017-12-04 |
KR101500847B1 (ko) | 2015-03-16 |
PH12015500628A1 (en) | 2015-05-11 |
EP2900085A1 (en) | 2015-08-05 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
BR112015008228A2 (pt) | método de preparo de flavorizante natural sabor kokumi | |
JO3287B1 (ar) | معدِّل نكهة حلوة | |
UA29898S (uk) | Курильне приладдя | |
UA30016S (uk) | Кавоварка | |
EP2973351A4 (en) | TASTE PROFILE ATTRIBUTES | |
AU356421S (en) | String trimmer | |
SG11201501969SA (en) | Method for preparing natural neutral flavor | |
DK2950886T3 (da) | Respiratorisk syncytialvirus-f-protein-epitoper | |
BR112015021083A2 (pt) | método | |
BR112015029076A2 (pt) | método | |
BR112016002104A2 (pt) | método de síntese de 3-oxopent-4-enoil-coa | |
BR112015012636A2 (pt) | aromatizante | |
DK2975981T4 (da) | Kaffemaskine | |
GB201310664D0 (en) | Feline taste receptors | |
EP2962579A4 (en) | PROCESS FOR PREPARING EXPANDED TOBACCO STEM | |
DOS2013000229S (es) | Dulces | |
GB2519789B (en) | Flavoured Insert | |
UA29452S (uk) | Тостер | |
TH1501000624A (th) | สารปรับรสหวาน (Sweet Flavor Modifier) | |
TH1501000147A (th) | อาหารเข้มข้นที่มีรสชาติที่ประกอบรวมด้วยเพกติน-สตาร์ช เจล | |
TH1501000093A (th) | องค์ประกอบอาหารที่มีการคงอยู่ของกลิ่นรสที่ดีขึ้น | |
BR302013000557S1 (pt) | Configuração aplicada em aromatizador | |
TH1501002411A (th) | วิธีการสำหรับการผลิตโพลีเอไมด์ | |
HUP1300639A2 (en) | Flavouring cream based on onion | |
TH1401007886A (th) | วิธีซึ่งใช้ปาตาดิน |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
B06F | Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette] | ||
B06U | Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette] | ||
B15K | Others concerning applications: alteration of classification |
Free format text: A CLASSIFICACAO ANTERIOR ERA: A23L 1/23 Ipc: A23J 3/14 (2006.01), A23L 11/00 (2016.01), A23L 11 |
|
B06A | Patent application procedure suspended [chapter 6.1 patent gazette] | ||
B09A | Decision: intention to grant [chapter 9.1 patent gazette] | ||
B16A | Patent or certificate of addition of invention granted [chapter 16.1 patent gazette] |
Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 25/02/2014, OBSERVADAS AS CONDICOES LEGAIS. |