BRPI0412657A - método para melhorar o sabor de alimento ou bebida com uma qualidade reduzida de gordura total pela adição de extrato de levedura e respectivo alimento ou bebida - Google Patents

método para melhorar o sabor de alimento ou bebida com uma qualidade reduzida de gordura total pela adição de extrato de levedura e respectivo alimento ou bebida

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
English (en)
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/pt

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.
BRPI0412657-2A 2003-07-16 2004-07-12 método para melhorar o sabor de alimento ou bebida com uma qualidade reduzida de gordura total pela adição de extrato de levedura e respectivo alimento ou bebida BRPI0412657A (pt)

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 (pt) 2006-09-26

Family

ID=34130268

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0412657-2A BRPI0412657A (pt) 2003-07-16 2004-07-12 método para melhorar o sabor de alimento ou bebida com uma qualidade reduzida de gordura total pela adição de extrato de levedura e respectivo alimento ou bebida

Country Status (7)

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

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018098543A1 (pt) * 2016-11-30 2018-06-07 Ramalho Rodrigueiro Uso do monofosfato de inosina como fonte de energia em rações para alimentação de aves de abate

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009044978A (ja) * 2007-08-16 2009-03-05 Japan Tobacco Inc 食品の甘味及びコク味増強方法、食品の製造方法、食品、及び調味料組成物
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 (ja) * 2008-12-01 2014-01-29 テーブルマーク株式会社 バター風味調味料組成物及び飲食品のバター風味増強方法
JP5241605B2 (ja) * 2009-05-20 2013-07-17 キリン協和フーズ株式会社 ソース食味改良剤
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
NZ598981A (en) * 2009-10-08 2013-11-29 Dsm Ip Assets Bv Vegetable flavour
CN102119772B (zh) * 2011-01-26 2015-04-08 深圳市多微生保健食品有限公司 一种保健口服液及其制造方法
JP5894376B2 (ja) * 2011-02-04 2016-03-30 テーブルマーク株式会社 チョコレートの味及び風味の改善のための剤
WO2015170714A1 (ja) * 2014-05-08 2015-11-12 興人ライフサイエンス株式会社 食品及び飲料で生じる凝集・沈殿を抑制する酵母抽出物
JP6541944B2 (ja) * 2014-06-13 2019-07-10 テーブルマーク株式会社 劣化抑制剤
FR3034101B1 (fr) * 2015-03-24 2019-07-12 Lesaffre Et Compagnie Extrait de levure et son utilisation pour le collage de mouts et de boissons
CN106417597A (zh) * 2016-08-30 2017-02-22 新疆阜丰生物科技有限公司 一种适用于乳酸菌饮料的复合稳定剂
FR3074811B1 (fr) * 2017-12-13 2019-12-27 Lesaffre Et Compagnie Extrait de levure riche en ribonucleotides et son utilisation pour le masquage de gouts indesirables et de notes aromatiques indesirables

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
WO1988005267A1 (fr) * 1987-01-22 1988-07-28 Kohjin Co., Ltd. Extrait de levure et procede de 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 (de) * 1999-03-30 2000-10-05 Hans Drexel Verfahren zum Würzen von Nahrungsmitteln

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018098543A1 (pt) * 2016-11-30 2018-06-07 Ramalho Rodrigueiro Uso do monofosfato de inosina como fonte de energia em rações para alimentação de aves de abate

Also Published As

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

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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)