CO5221093A1 - Biohidrolizados de cebolla y ajo como saborizantes naturales - Google Patents

Biohidrolizados de cebolla y ajo como saborizantes naturales

Info

Publication number
CO5221093A1
CO5221093A1 CO00080444A CO00080444A CO5221093A1 CO 5221093 A1 CO5221093 A1 CO 5221093A1 CO 00080444 A CO00080444 A CO 00080444A CO 00080444 A CO00080444 A CO 00080444A CO 5221093 A1 CO5221093 A1 CO 5221093A1
Authority
CO
Colombia
Prior art keywords
garlic
biohidrolizados
cebolla
natural flavors
onion
Prior art date
Application number
CO00080444A
Other languages
English (en)
Inventor
Zurbriggen Beat Denis
Original Assignee
Nestle 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
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of CO5221093A1 publication Critical patent/CO5221093A1/es

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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

Una base de sabor, CARACTERIZADA porque se basa en un bio-hidrolizado de cebolla y/o ajo obtenida por:i) preparando una mezcla que contiene al menos 2 a 15% de cebolla o ajo o una mezcla de cebolla y ajo en una razón de 1:6 a 6:1, y hasta un 94% de agua.ii) hidrolizar la mezcla con enzimas técnicas celulolíticas y/o proteolíticas, yiii) tratar térmicamente el hidrolizado a una temperatura de alrededor de 75-125°C durante alrededor de 3 a 90 minutos de modo de obtener la base de sabor.
CO00080444A 1999-10-28 2000-10-23 Biohidrolizados de cebolla y ajo como saborizantes naturales CO5221093A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP99203557 1999-10-28

Publications (1)

Publication Number Publication Date
CO5221093A1 true CO5221093A1 (es) 2002-11-28

Family

ID=8240793

Family Applications (1)

Application Number Title Priority Date Filing Date
CO00080444A CO5221093A1 (es) 1999-10-28 2000-10-23 Biohidrolizados de cebolla y ajo como saborizantes naturales

Country Status (11)

Country Link
US (1) US6759068B2 (es)
EP (1) EP1227738B1 (es)
CN (1) CN1226947C (es)
AT (1) ATE321460T1 (es)
AU (1) AU7909300A (es)
CO (1) CO5221093A1 (es)
DE (1) DE60027032T2 (es)
ES (1) ES2260060T3 (es)
GT (1) GT200000188A (es)
PT (1) PT1227738E (es)
WO (1) WO2001030179A1 (es)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1329164A1 (en) * 2001-06-20 2003-07-23 Unilever N.V. Oily paste which contains herbs
GB0803669D0 (en) * 2008-02-28 2008-04-09 Oterap Holding B V Process
EP2378932B1 (en) 2008-12-09 2014-04-23 Nestec S.A. Capsule for preparing a beverage by centrifugation in a beverage preparation device and device adapted therefore
PL2792250T3 (pl) * 2009-02-18 2017-08-31 Nestec S.A. Baza, produkty ją zawierające, sposoby jej wytwarzania i zastosowania
NZ598981A (en) * 2009-10-08 2013-11-29 Dsm Ip Assets Bv Vegetable flavour
CN102488171A (zh) * 2011-11-28 2012-06-13 天津春宇食品配料有限公司 一种烹调味调味葱膏及其制备方法
CN104970332A (zh) * 2015-07-17 2015-10-14 天宁香料（江苏）有限公司 芫荽、香葱和孜然的复合香辛料香精的制法及产品的应用
CN106465926A (zh) * 2015-08-21 2017-03-01 菏泽天鸿果蔬有限公司 一种烹调蒜粉的生产方法
EP3429376A1 (de) * 2016-03-14 2019-01-23 Symrise AG Zwiebelsaftkonzentrat
AU2018292165B2 (en) * 2017-06-30 2023-11-30 Oterap Holding B.V. Culinary taste enhancer
ES2913133T3 (es) 2018-11-16 2022-05-31 Unilever Ip Holdings B V Composición con sabor a cebolla y método para la preparación de la misma
PL3880004T3 (pl) 2018-11-16 2022-10-03 Unilever Ip Holdings B.V. Kompozycja o smaku cebulowym oraz sposób jej wytwarzania
CN111165545B (zh) * 2020-01-03 2023-12-19 广东嘉士利食品集团有限公司 一种葱香饼干及其制备方法
CN112385815B (zh) * 2020-09-08 2023-02-24 山东省农业科学院农产品研究所 一种含洋葱和大蒜水解物的天然调味剂及其制备方法
DE102020123866A1 (de) * 2020-09-14 2022-03-17 Universität Hohenheim Verfahren zum Herstellen eines herzhaften Aromas
CN115316640A (zh) * 2022-09-15 2022-11-11 佛山市海天(宿迁)调味食品有限公司 蒜葱调味剂及其制备方法和应用
CN115553427A (zh) * 2022-09-29 2023-01-03 佛山市海天(高明)调味食品有限公司 佐餐酱及其制备方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5618563A (en) * 1979-07-20 1981-02-21 Sanei Yakuhin Boeki Kk Preparation of processed onion and garlic food
KR880000034B1 (ko) * 1985-10-14 1988-02-20 제일제당 주식회사 식육을 이용한 향미물질의 제조방법
JPS63214166A (ja) * 1987-03-03 1988-09-06 Araki Hisao 味付けのり
JPH02231056A (ja) * 1989-03-06 1990-09-13 Shogo Murata シュラスコ味のタレ
ATE227518T1 (de) * 1996-07-09 2002-11-15 Nestle Sa Herstellung eines gewürzes mit fleischgeschmack
DK0936875T3 (da) * 1996-10-30 2003-10-06 Novozymes As Fremgangsmåde til fremstilling af et levnedsmiddelaromastof

Also Published As

Publication number Publication date
ATE321460T1 (de) 2006-04-15
CN1226947C (zh) 2005-11-16
US20020155193A1 (en) 2002-10-24
DE60027032T2 (de) 2007-04-12
EP1227738A1 (en) 2002-08-07
EP1227738B1 (en) 2006-03-29
DE60027032D1 (de) 2006-05-18
CN1382021A (zh) 2002-11-27
WO2001030179A1 (en) 2001-05-03
AU7909300A (en) 2001-05-08
US6759068B2 (en) 2004-07-06
PT1227738E (pt) 2006-06-30
GT200000188A (es) 2002-04-20
ES2260060T3 (es) 2006-11-01

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