RU94033521A - Способ получения вкусовой добавки - Google Patents

Способ получения вкусовой добавки

Info

Publication number
RU94033521A
RU94033521A RU94033521/13A RU94033521A RU94033521A RU 94033521 A RU94033521 A RU 94033521A RU 94033521/13 A RU94033521/13 A RU 94033521/13A RU 94033521 A RU94033521 A RU 94033521A RU 94033521 A RU94033521 A RU 94033521A
Authority
RU
Russia
Prior art keywords
preparing
seeds
mixture
reaction
followed
Prior art date
Application number
RU94033521/13A
Other languages
English (en)
Other versions
RU2136179C1 (ru
Inventor
Хейланд Свен
De]
Хо Дак Чанг
Хоуз Хью
Ch]
Дастан Вуд Роберт
Gb]
Original Assignee
Сосьете де Продюи Нестле С.А. (CH)
Сосьете Де Продюи Нестле С.А.
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 Сосьете де Продюи Нестле С.А. (CH), Сосьете Де Продюи Нестле С.А. filed Critical Сосьете де Продюи Нестле С.А. (CH)
Publication of RU94033521A publication Critical patent/RU94033521A/ru
Application granted granted Critical
Publication of RU2136179C1 publication Critical patent/RU2136179C1/ru

Links

Classifications

    • D—TEXTILES; PAPER
    • D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
    • D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
    • D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
    • D01F6/88—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polycondensation products as major constituent with other polymers or low-molecular-weight compounds
    • D01F6/92—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polycondensation products as major constituent with other polymers or low-molecular-weight compounds of polyesters
    • 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
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L67/00—Compositions of polyesters obtained by reactions forming a carboxylic ester link in the main chain; Compositions of derivatives of such polymers
    • C08L67/02—Polyesters derived from dicarboxylic acids and dihydroxy compounds
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/832—Bacillus
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/832—Bacillus
    • Y10S435/839—Bacillus subtilis

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Agronomy & Crop Science (AREA)
  • Microbiology (AREA)
  • Textile Engineering (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Botany (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Изобретение касается способа получения вкусовой добавки, включающего стадии ферментации прогретых семян бобовых культур штаммами Bacillus subtilis или Bacillus natto, приготовления смеси, содержащей ферментированные семена, редуцирующий сахар и воду, проведения реакции при нагревании и высушивания продукта реакции.

Claims (1)

  1. Изобретение касается способа получения вкусовой добавки, включающего стадии ферментации прогретых семян бобовых культур штаммами Bacillus subtilis или Bacillus natto, приготовления смеси, содержащей ферментированные семена, редуцирующий сахар и воду, проведения реакции при нагревании и высушивания продукта реакции.
RU94033521A 1993-09-21 1994-09-20 Способ получения вкусовой добавки RU2136179C1 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH2836/93 1993-09-21
CH283693A CH686481A5 (fr) 1993-09-21 1993-09-21 Agent aromatisant.

Publications (2)

Publication Number Publication Date
RU94033521A true RU94033521A (ru) 1997-02-20
RU2136179C1 RU2136179C1 (ru) 1999-09-10

Family

ID=4242696

Family Applications (1)

Application Number Title Priority Date Filing Date
RU94033521A RU2136179C1 (ru) 1993-09-21 1994-09-20 Способ получения вкусовой добавки

Country Status (28)

Country Link
US (1) US5476773A (ru)
EP (1) EP0643922B1 (ru)
JP (1) JP3054320B2 (ru)
KR (1) KR100242370B1 (ru)
CN (1) CN1071104C (ru)
AP (1) AP514A (ru)
AT (1) ATE196827T1 (ru)
AU (1) AU680259B2 (ru)
BR (1) BR9403784A (ru)
CH (1) CH686481A5 (ru)
CZ (1) CZ289500B6 (ru)
DE (1) DE69426107T2 (ru)
DK (1) DK0643922T3 (ru)
EG (1) EG20080A (ru)
ES (1) ES2151914T3 (ru)
GR (1) GR3035166T3 (ru)
HU (1) HU217669B (ru)
IN (1) IN178947B (ru)
OA (1) OA10216A (ru)
PH (1) PH30670A (ru)
PL (1) PL174586B1 (ru)
PT (1) PT643922E (ru)
RU (1) RU2136179C1 (ru)
SI (1) SI0643922T1 (ru)
SK (1) SK281209B6 (ru)
TW (1) TW294581B (ru)
UA (1) UA26929C2 (ru)
ZA (1) ZA945515B (ru)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2505095C2 (ru) * 2007-09-26 2014-01-27 Нестек С.А. Усиливающая вкус натуральная вкусовая основа и способ ее изготовления
RU2532274C2 (ru) * 2009-03-25 2014-11-10 Нестек С.А. Натуральная пикантная основа для усиления вкуса и способ ее приготовления

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2720604B1 (fr) * 1994-06-03 1996-09-06 Meyhall Chemical Ag Fraction de germe de caroube à haute teneur en protéine.
SI0710449T1 (en) * 1994-11-04 2001-10-31 Nestle Sa Flavouring agent
EP0999272A1 (en) * 1998-10-02 2000-05-10 Societe Des Produits Nestle S.A. Novel strains of the bacillus subtilis group for food fermentation
GB0022345D0 (en) 2000-09-12 2000-10-25 Jackel Int Ltd A drinking vessel
JP5223664B2 (ja) * 2008-12-25 2013-06-26 味の素株式会社 風味原料素材の製造法
CN102341000A (zh) * 2009-02-18 2012-02-01 雀巢产品技术援助有限公司 基料、含有该基料的产物、其制备方法及用途
KR101107292B1 (ko) * 2009-10-15 2012-01-20 이화다이아몬드공업 주식회사 천공용 공구
CN102090598A (zh) * 2010-09-29 2011-06-15 天津春发食品配料有限公司 纳豆菌在制备香味料的应用
CN102090597B (zh) * 2010-09-29 2012-12-26 天津春发生物科技集团有限公司 一种利用纳豆菌发酵制备香味料的方法
CN102113665A (zh) * 2010-10-19 2011-07-06 天津春发食品配料有限公司 一种利用大豆分离蛋白制备肉味香精用香味料的方法
CN104928031B (zh) * 2015-06-23 2018-01-16 河南中烟工业有限责任公司 一种烤苦荞香精、其制备方法以及应用
US10980248B2 (en) * 2015-10-27 2021-04-20 Societe Des Produits Nestle S.A. Natural flavor base and process for its preparation
CA3094614A1 (en) 2018-05-09 2019-11-14 Societe Des Produits Nestle S.A. Process for the production of a food composition with improved flow-ability
CN111374341A (zh) * 2018-12-29 2020-07-07 贵州中烟工业有限责任公司 一种采用红枣提取物制备美拉德反应产物的方法、美拉德反应产物和应用

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JPS519033B1 (ru) * 1969-09-12 1976-03-23
US3767532A (en) * 1969-12-29 1973-10-23 Ajinomoto Kk Method of producing protease by microorganism
CA971031A (en) * 1972-12-11 1975-07-15 Tadanobu Nakadai Process for manufacturing soy sauce using enzymatic preparation(s)
CH576239A5 (ru) * 1972-12-18 1976-06-15 Givaudan & Cie Sa
US3912822A (en) * 1973-03-27 1975-10-14 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
US3857966A (en) * 1973-08-16 1974-12-31 Gen Foods Corp Process for bland, soluble protein
US4113892A (en) * 1975-08-28 1978-09-12 Otsuka Kagaku Yakuhin Kabushiki Kaisha Method of processing fermented soybeans and food products prepared therefrom
US4081293A (en) * 1976-10-18 1978-03-28 General Electric Company Uniform thermomigration utilizing sample movement
US4110477A (en) * 1977-05-13 1978-08-29 Kabushiki Kaisha Naruse Fermentation Laboratory Method for producing natto containing lactic acid bacteria
CH641646A5 (fr) * 1979-12-07 1984-03-15 Maggi Ag Procede de fabrication d'un agent aromatisant.
WO1986003943A1 (en) * 1985-01-10 1986-07-17 L. Givaudan & Cie Societe Anonyme Method for preparing new coffee aromas
JPS61219347A (ja) * 1985-03-26 1986-09-29 Terumo Corp 大豆の全粒成分を用いた栄養食品及びその製造方法
JPS63209580A (ja) * 1987-02-25 1988-08-31 Karupisu Shokuhin Kogyo Kk バチルス・ズブチリスｃ−３１０２
ATE88063T1 (de) * 1987-12-07 1993-04-15 Unilever Nv Ein verfahren zur verbesserung der geschmackseigenschaften von kartoffelprodukten.
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US5100679A (en) * 1990-10-03 1992-03-31 Cargill B.V. Method of making a modified proteinaceous product and composition thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2505095C2 (ru) * 2007-09-26 2014-01-27 Нестек С.А. Усиливающая вкус натуральная вкусовая основа и способ ее изготовления
RU2532274C2 (ru) * 2009-03-25 2014-11-10 Нестек С.А. Натуральная пикантная основа для усиления вкуса и способ ее приготовления

Also Published As

Publication number Publication date
HU217669B (hu) 2000-03-28
BR9403784A (pt) 1995-05-23
JPH07170935A (ja) 1995-07-11
ZA945515B (en) 1995-03-06
EG20080A (fr) 1997-03-27
OA10216A (en) 1997-10-07
PH30670A (en) 1997-09-16
DK0643922T3 (da) 2001-01-02
DE69426107T2 (de) 2001-03-22
HU9402132D0 (en) 1994-09-28
CZ230994A3 (en) 1995-04-12
RU2136179C1 (ru) 1999-09-10
CN1104051A (zh) 1995-06-28
CZ289500B6 (cs) 2002-02-13
JP3054320B2 (ja) 2000-06-19
AP514A (en) 1996-08-08
HUT69659A (en) 1995-09-28
TW294581B (ru) 1997-01-01
PT643922E (pt) 2001-01-31
AU680259B2 (en) 1997-07-24
EP0643922A1 (fr) 1995-03-22
IN178947B (ru) 1997-07-26
ATE196827T1 (de) 2000-10-15
DE69426107D1 (de) 2000-11-16
UA26929C2 (uk) 1999-12-29
KR950007695A (ko) 1995-04-15
CH686481A5 (fr) 1996-04-15
AP9400670A0 (en) 1994-10-31
EP0643922B1 (fr) 2000-10-11
ES2151914T3 (es) 2001-01-16
PL174586B1 (pl) 1998-08-31
KR100242370B1 (ko) 2000-03-02
US5476773A (en) 1995-12-19
SI0643922T1 (en) 2001-02-28
AU6861494A (en) 1995-04-06
SK281209B6 (sk) 2001-01-18
CN1071104C (zh) 2001-09-19
GR3035166T3 (en) 2001-04-30
PL304532A1 (en) 1995-04-03
SK112294A3 (en) 1995-04-12

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