BRPI0412657A - A method for improving the taste of food or drink with a reduced total fat quality by the addition of yeast extract and its food or drink. - Google Patents

A method for improving the taste of food or drink with a reduced total fat quality by the addition of yeast extract and its food or drink.

Info

Publication number
BRPI0412657A
BRPI0412657A BRPI0412657-2A BRPI0412657A BRPI0412657A BR PI0412657 A BRPI0412657 A BR PI0412657A BR PI0412657 A BRPI0412657 A BR PI0412657A BR PI0412657 A BRPI0412657 A BR PI0412657A
Authority
BR
Brazil
Prior art keywords
food
drink
yeast extract
taste
weight
Prior art date
Application number
BRPI0412657-2A
Other languages
Portuguese (pt)
Inventor
Jan Gerrit Kortes
Bertus Noordam
Original Assignee
Dsm Ip Assets Bv
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 Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Publication of BRPI0412657A publication Critical patent/BRPI0412657A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
    • 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)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Dairy Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

MéTODO PARA MELHORAR O SABOR DE ALIMENTO OU BEBIDA COM UMA QUANTIDADE REDUZIDA DE GORDURA TOTAL PELA ADIçãO DE EXTRATO DE LEVEDURA E RESPECTIVO ALIMENTO OU BEBIDA". A presente invenção apresenta um método para melhorar o grau de gordura no sabor e/ou aroma e/ou paladar de um alimento com uma quantidade reduzida de gordura pela adição ao alimento de um extrato de levedura que compreende aminoácidos livres e pelo menos 8% em peso de 5<39> ribonucleotídeos. De preferência é usado um extrato de levedura com uma razão de no máximo 3,5 entre a percentagem (em peso) de aminoácidos livres e a percentagem (em peso) da quantidade total de 5<39>-GMP e 5<39>-IMP. De preferência é usado um extrato de levedura com uma razão de no máximo 12 entre a percentagem (em peso) de proteína e a percentagem (em peso) da quantidade total de 5<39>-GMP e 5<39>-IMP. A invenção também apresenta um alimento com uma quantidade reduzida de gordura com um grau melhorado de gordura no sabor e/ou aroma e/ou paladar.METHOD FOR IMPROVING FOOD OR DRINK FLAVOR WITH A REDUCED AMOUNT OF TOTAL FAT BY ADDING Yeast Extract and its Food or Drink. taste of a reduced fat food by the addition to the food of a yeast extract comprising free amino acids and at least 8% by weight of 5 ribonucleotides. Preferably a yeast extract with a ratio of no. maximum 3.5 between the percentage (by weight) of free amino acids and the percentage (by weight) of the total amount of 5? -GMP and 5? 39. Preferably a yeast extract is used with a ratio of of a maximum of 12 between the percentage (by weight) of protein and the percentage (by weight) of the total amount of 5? -GMP and 5? 39.The invention also features a low fat food with an improved degree of fat in flavor and / or roma and / or taste.

BRPI0412657-2A 2003-07-16 2004-07-12 A method for improving the taste of food or drink with a reduced total fat quality by the addition of yeast extract and its food or drink. BRPI0412657A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP03102180 2003-07-16
PCT/EP2004/007837 WO2005013723A1 (en) 2003-07-16 2004-07-12 Method to improve taste of food or beverage with a reduced amount of total fat by addition of yeast extract and food or beverage thereof

Publications (1)

Publication Number Publication Date
BRPI0412657A true BRPI0412657A (en) 2006-09-26

Family

ID=34130268

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0412657-2A BRPI0412657A (en) 2003-07-16 2004-07-12 A method for improving the taste of food or drink with a reduced total fat quality by the addition of yeast extract and its food or drink.

Country Status (7)

Country Link
EP (1) EP1641357A1 (en)
JP (1) JP2009513108A (en)
KR (1) KR101202517B1 (en)
CN (1) CN100521973C (en)
BR (1) BRPI0412657A (en)
CA (1) CA2531314A1 (en)
WO (1) WO2005013723A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018098543A1 (en) * 2016-11-30 2018-06-07 Ramalho Rodrigueiro Use of inosine monophosphate as a source of energy in feed for feeding slaughter poultry

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009044978A (en) * 2007-08-16 2009-03-05 Japan Tobacco Inc Method for enhancing sweet taste and body taste of food, food producing method, food, and seasoning composition
EP2042043A1 (en) 2007-09-26 2009-04-01 Nestec S.A. A shelf-stable taste enhancing cultured savoury base and a process for its preparation
JP5400365B2 (en) * 2008-12-01 2014-01-29 テーブルマーク株式会社 Butter flavor seasoning composition and method for enhancing butter flavor of food and drink
JP5241605B2 (en) * 2009-05-20 2013-07-17 キリン協和フーズ株式会社 Sauce taste improver
WO2011000824A2 (en) * 2009-07-02 2011-01-06 Dsm Ip Assets B.V. Compositions suitable as a flavour and to the use of these compositions to evoke or enhance koku perception
EP2485604B1 (en) * 2009-10-08 2016-06-15 DSM IP Assets B.V. Vegetable flavour
CN102119772B (en) * 2011-01-26 2015-04-08 深圳市多微生保健食品有限公司 Health oral liquid and preparation method thereof
JP5894376B2 (en) * 2011-02-04 2016-03-30 テーブルマーク株式会社 Agents for improving the taste and flavor of chocolate
EP3141131A4 (en) * 2014-05-08 2018-01-03 KOHJIN Life Sciences Co., Ltd. Yeast extract for inhibiting flocculation and settling in foods and beverages
JP6541944B2 (en) * 2014-06-13 2019-07-10 テーブルマーク株式会社 Deterioration inhibitor
FR3034101B1 (en) * 2015-03-24 2019-07-12 Lesaffre Et Compagnie YEAST EXTRACT AND USE THEREOF FOR BONDING BEANS AND BEVERAGES
CN106417597A (en) * 2016-08-30 2017-02-22 新疆阜丰生物科技有限公司 Compound stabilizer applicable to lactobacillus beverages
FR3074811B1 (en) * 2017-12-13 2019-12-27 Lesaffre Et Compagnie RIBONUCLEOTIDE-RICH YEAST EXTRACT AND ITS USE FOR THE MASKING OF UNDESIRABLE TASTE AND UNDESIRABLE AROMATIC NOTES

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0191513B2 (en) * 1985-01-31 1992-12-09 Unilever N.V. A process for the preparation of food flavours
EP0299078A4 (en) * 1987-01-22 1989-09-11 Kohjin Co Yeast extract and process for its preparation.
CA1336174C (en) * 1988-07-22 1995-07-04 Ronald Peter Potman Method for the preparation of a yeast extract said yeast extract, its use as a food flavour and a food composition comprising the yeast extract
DE19922362A1 (en) * 1999-03-30 2000-10-05 Hans Drexel Seasoning mixture e.g. for sausage and other meat products, cheese, bread and dressings, especially low-fat products, contains beer yeast autolysate

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018098543A1 (en) * 2016-11-30 2018-06-07 Ramalho Rodrigueiro Use of inosine monophosphate as a source of energy in feed for feeding slaughter poultry

Also Published As

Publication number Publication date
CA2531314A1 (en) 2005-02-17
WO2005013723A1 (en) 2005-02-17
JP2009513108A (en) 2009-04-02
CN1822774A (en) 2006-08-23
EP1641357A1 (en) 2006-04-05
KR20060037362A (en) 2006-05-03
CN100521973C (en) 2009-08-05
KR101202517B1 (en) 2012-11-16

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Legal Events

Date Code Title Description
B08F Application fees: application dismissed [chapter 8.6 patent gazette]

Free format text: CONFORME ARTIGO 10O DA RESOLUCAO 124/06, CABE SER ARQUIVADO REFERENTE AO NAO RECOLHIMENTO DA 7A ANUIDADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2143 DE 31/01/2012.

B15K Others concerning applications: alteration of classification

Ipc: A23L 33/20 (2016.01), A23L 27/23 (2016.01)