KR840003394A - 풍미 조성물의 제조방법 - Google Patents

풍미 조성물의 제조방법 Download PDF

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Publication number
KR840003394A
KR840003394A KR1019830000596A KR830000596A KR840003394A KR 840003394 A KR840003394 A KR 840003394A KR 1019830000596 A KR1019830000596 A KR 1019830000596A KR 830000596 A KR830000596 A KR 830000596A KR 840003394 A KR840003394 A KR 840003394A
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South Korea
Prior art keywords
weight
mixture
fermented
hydrolyzed
hydrolyzed protein
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KR1019830000596A
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English (en)
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KR890001269B1 (ko
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얀 슈 자우
Original Assignee
앙드르제이 레드지옹
소시에떼 데 프로듀이 네슬레 소시에떼 아노님
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=23388895&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=KR840003394(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by 앙드르제이 레드지옹, 소시에떼 데 프로듀이 네슬레 소시에떼 아노님 filed Critical 앙드르제이 레드지옹
Publication of KR840003394A publication Critical patent/KR840003394A/ko
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Publication of KR890001269B1 publication Critical patent/KR890001269B1/ko

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A23B7/105—Leaf vegetables, e.g. sauerkraut
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

내용 없음

Description

[발명의 조건]
풍미 조성물의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (9)

  1. a) 혼합물의 중량을 기준을 10∼80중량%의 발효 야채 쥬우스 및 20∼90중량%의 가수분해 단백질로부터, 또는 b) 혼합물의 중량을 기준으로 2∼80중량%의 탈수 발효 야채 및 20∼98중량%의 가수분해 단백질로부터 제조된 혼합물을 특징으로 하는 제조방법.
  2. 제1항에 있어서, 혼합물의 중량을 기준으로 20∼70중량%의 발효 야채 쥬우스 및 30∼80중량%의 화학적 가수분해 분말 또는 페이스트를 함유한 혼합물을 특징으로 하는 a)형 풍미 조성물의 제조방법.
  3. 제1항에 있어서, 발효 야채 쥬우스 및 화학적 가수분해 단백질이 분무 건주에 의해 탈수되어, 분말을 생성함을 특징으로 하는 a)형 풍미 조성물의 제조방법.
  4. 제1항에 있어서, 발효 야채 쥬우스 및 총 가수분해 단백질의 25∼75중량%의 양으로 화학적 가수분해 콩단백질을 함유한 화학적 가수분해 단백질을 글루코오즈 및 물과 함께 가열함으로써 얻어진 반응액체의 혼합물을 특징으로 하는 a)형 풍미 조성물의 제조방법.
  5. 제4항에 있어서,혼합물의 중량을 기준으로 20∼50중량%의 발효 야채 쥬우스및 50∼80중량%의 반응 액체를 함유하는 혼합물을 특징으로 하는 풍미 조성물의 제조방법.
  6. 제1항에 있어서, 분말의 탄수 발효 야채 및 화학적 또는 효소적으로 가수분해된 단백질을 기재로 한 분말의 가수분해 단백질 또는 분말의 육류 풍미제의 혼합물을 특징으로 하는 풍미 조성물의 제조방법.
  7. 제6항에 있어서, 발효 야채 및 가수분해 단백질이 진공 건조에 의해 탈수 되었음을 특징으로 하는 풍미 조성물의 제조방법.
  8. 제6 또는 7항에 있어서, 발효 야채 및 가수분해 단백질이 따로 건조된 후 혼합되어 혼합물의 중량을 기준으로 5∼65중량%의 탄수 발효 야채 및 35∼95중량%의 가수분해 단백질을 함유한 혼합물을 생성함을 특징으로 하는 풍미 조성물의 제조방법.
  9. 제6 또는 7항에 있어서, 발효 야채 및 가수분해 단백질이 함께 건조되어 혼합물의 중량을 기준으로 5∼65중량%의 탄수 발효 야채 및 35∼95중량%의 가수분해 단백질을 함유한 고체 혼합물을 생성함을 특징으로 하는 풍미 조성물의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019830005916A 1982-03-01 1983-02-15 풍미 조성물의 제조방법 KR890001269B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US35339382A 1982-03-01 1982-03-01
US353393 1982-03-01
US06-353,393 1982-03-01

Publications (2)

Publication Number Publication Date
KR840003394A true KR840003394A (ko) 1984-09-08
KR890001269B1 KR890001269B1 (ko) 1989-04-28

Family

ID=23388895

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019830005916A KR890001269B1 (ko) 1982-03-01 1983-02-15 풍미 조성물의 제조방법

Country Status (10)

Country Link
EP (1) EP0087522B2 (ko)
JP (1) JPS58158154A (ko)
KR (1) KR890001269B1 (ko)
AU (1) AU549614B2 (ko)
DE (1) DE3263442D1 (ko)
GB (1) GB2115674B (ko)
HK (1) HK22586A (ko)
MY (1) MY8700192A (ko)
OA (1) OA07329A (ko)
PH (1) PH17877A (ko)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4428968A (en) * 1982-10-18 1984-01-31 Societe D'assistance Technique Pour Produits Nestle S.A. Preparation of sauerkraut utilizing hydrolyzed protein
CH684379A5 (fr) * 1992-08-06 1994-09-15 Nestle Sa Procédé de préparation d'un agent aromatisant.
JP4878305B2 (ja) 2007-02-08 2012-02-15 ヤンマー株式会社 エンジン用ｅｇｒ装置
US8939388B1 (en) 2010-09-27 2015-01-27 ZoomEssence, Inc. Methods and apparatus for low heat spray drying
US9332776B1 (en) 2010-09-27 2016-05-10 ZoomEssence, Inc. Methods and apparatus for low heat spray drying
US9861945B1 (en) 2017-08-04 2018-01-09 ZoomEssence, Inc. Ultrahigh efficiency spray drying apparatus and process
US9993787B1 (en) 2017-08-04 2018-06-12 ZoomEssence, Inc. Ultrahigh efficiency spray drying apparatus and process
US10486173B2 (en) 2017-08-04 2019-11-26 ZoomEssence, Inc. Ultrahigh efficiency spray drying apparatus and process
US10155234B1 (en) 2017-08-04 2018-12-18 ZoomEssence, Inc. Ultrahigh efficiency spray drying apparatus and process
MX2020001407A (es) 2017-08-04 2020-07-14 Zoomessence Inc Aparato y proceso de secado por pulverizacion de ultra alta eficiencia.
US10569244B2 (en) 2018-04-28 2020-02-25 ZoomEssence, Inc. Low temperature spray drying of carrier-free compositions

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2946686A (en) * 1958-04-17 1960-07-26 Ogilvie Flour Mills Co Ltd Process of conditioning and drying glutamic acid end liquor
US2924521A (en) * 1958-12-12 1960-02-09 Eric J Hewitt Natural flavor of processed foods
US3150983A (en) 1961-06-06 1964-09-29 Meiji Seika Kaisha Process for the production of seasonings from mushrooms with cellulase produced by microorganisms and the resulting product
FR2367434A2 (fr) * 1976-10-14 1978-05-12 Christ Charles Procede et appareillage pour la fermentation
AU449769B2 (en) * 1970-07-15 1974-06-06 Ichikawa Woolen Textile Co. Ltd Process for manufacturing anovel condiment
FR2181585A1 (en) 1972-04-28 1973-12-07 Cpc International Inc Meat extract flavourings - by reacting a saccharide, amino acid and an egg component
US3879561A (en) 1972-05-30 1975-04-22 Staley Mfg Co A E Vacuum dried condiments
FR2443265A1 (fr) * 1978-12-07 1980-07-04 Cotte Jean Marie Procede de fabrication d'extraits vegetaux
JPS5722312A (en) * 1980-07-14 1982-02-05 Kogyo Gijutsuin Method of feeding rotary drum winding cable

Also Published As

Publication number Publication date
JPH031946B2 (ko) 1991-01-11
MY8700192A (en) 1987-12-31
JPS58158154A (ja) 1983-09-20
EP0087522A1 (en) 1983-09-07
PH17877A (en) 1985-01-14
KR890001269B1 (ko) 1989-04-28
AU1000383A (en) 1983-09-08
HK22586A (en) 1986-04-04
OA07329A (fr) 1984-08-31
DE3263442D1 (en) 1985-06-05
AU549614B2 (en) 1986-02-06
GB2115674A (en) 1983-09-14
EP0087522B2 (en) 1989-02-08
GB2115674B (en) 1985-09-11
EP0087522B1 (en) 1985-05-02
GB8300227D0 (en) 1983-02-09

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