ES2041304T3 - Procedimiento para mejorar las caracteristicas de sabor de productos de patatas. - Google Patents

Procedimiento para mejorar las caracteristicas de sabor de productos de patatas.

Info

Publication number
ES2041304T3
ES2041304T3 ES198888202772T ES88202772T ES2041304T3 ES 2041304 T3 ES2041304 T3 ES 2041304T3 ES 198888202772 T ES198888202772 T ES 198888202772T ES 88202772 T ES88202772 T ES 88202772T ES 2041304 T3 ES2041304 T3 ES 2041304T3
Authority
ES
Spain
Prior art keywords
procedure
improve
potato products
flavor characteristics
potato
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES198888202772T
Other languages
English (en)
Inventor
Johannes Franciscus Maria De Rooji
John David Simmons
Willem Van Osnabrugge
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Givaudan Nederland Services BV
Original Assignee
Quest International 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 Quest International BV filed Critical Quest International BV
Application granted granted Critical
Publication of ES2041304T3 publication Critical patent/ES2041304T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips

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)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Saccharide Compounds (AREA)

Abstract

LA INVENCION PROPORCIONA UN METODO PARA MEJORAR LAS CARACTERISTICAS DE SABOR DE PRODUCTOS DE PATATAS, TRATANDO EL MATERIAL DE PATATA CON UNA MEZCLA SAZONANTE PROCESADA, OBTENIDA CALENTANDO UNA MEZCLA QUE CONTIENE UN AZUCAR REDUCTOR, AMINOACIDO(S) Y UN COMPUESTO DONADOR DE AZUFRE, A UNA TEMPERATURA ENTRE 70 Y 180 (GRADOS) C. ES PREFERIBLE QUE EL MATERIAL DE PATATAS SEAN PATATAS FRITAS.
ES198888202772T 1987-12-07 1988-12-05 Procedimiento para mejorar las caracteristicas de sabor de productos de patatas. Expired - Lifetime ES2041304T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US12977587A 1987-12-07 1987-12-07

Publications (1)

Publication Number Publication Date
ES2041304T3 true ES2041304T3 (es) 1993-11-16

Family

ID=22441542

Family Applications (1)

Application Number Title Priority Date Filing Date
ES198888202772T Expired - Lifetime ES2041304T3 (es) 1987-12-07 1988-12-05 Procedimiento para mejorar las caracteristicas de sabor de productos de patatas.

Country Status (7)

Country Link
US (1) US5045335A (es)
EP (1) EP0320057B1 (es)
JP (1) JPH01206968A (es)
AT (1) ATE88063T1 (es)
CA (1) CA1339870C (es)
DE (1) DE3880278T2 (es)
ES (1) ES2041304T3 (es)

Families Citing this family (40)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2680636A1 (fr) * 1991-08-30 1993-03-05 Lesieur Alimentaire Procede et composition pour l'aromatisation de produits alimentaires frits, et produits alimentaires frits aromatises.
US5324534A (en) * 1992-11-13 1994-06-28 Mccain Foods, Inc. Method of making flavored potato slices
SK281209B6 (sk) * 1993-09-21 2001-01-18 Societe Des Produits Nestle S. A. Spôsob výroby aromatizačného prostriedku
US6558730B1 (en) 1997-07-01 2003-05-06 The Procter & Gamble Co. Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof
US6703065B2 (en) 1999-04-26 2004-03-09 The Procter & Gamble Co. Fabricated potato chips
US6808734B2 (en) 1999-04-26 2004-10-26 The Procter & Gamble Co. Potato dough
US6777020B2 (en) 1999-04-26 2004-08-17 The Procter & Gamble Co. Potato flakes
US20020025367A1 (en) * 2000-04-18 2002-02-28 The Procter & Gamble Co. Snack with improved flavor
US6495184B1 (en) 2001-10-12 2002-12-17 Kraft Foods Holdings, Inc. Grilled meat flavoring composition and method of preparation
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US20050074538A1 (en) * 2002-09-19 2005-04-07 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7267834B2 (en) * 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en) 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20040058045A1 (en) * 2002-09-19 2004-03-25 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US20050118322A1 (en) * 2002-09-19 2005-06-02 Elder Vincent A. Method for enhancing acrylamide decomposition
JP2004305201A (ja) * 2002-11-27 2004-11-04 Hayashibara Biochem Lab Inc アクリルアミドの生成抑制方法とその用途
US8703220B2 (en) * 2002-12-16 2014-04-22 Russell L. Caldwell Shaped-potato sandwich product
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
KR100525178B1 (ko) * 2003-03-12 2005-11-01 주식회사농심 아크릴아마이드 저감화 스낵 및 이의 제조방법
GB0319463D0 (en) * 2003-08-20 2003-09-17 Givaudan Sa Compounds
JP4654593B2 (ja) * 2004-04-09 2011-03-23 味の素株式会社 香気成分前駆体
US8247017B2 (en) * 2005-07-20 2012-08-21 Sharon Thomas Production of frozen sweet potatoes
US20100040729A1 (en) * 2006-03-21 2010-02-18 Michael Sahagian Compositions and methods for surface modification of root vegetable products
US7989013B2 (en) * 2006-08-04 2011-08-02 Firmenich Sa Furyl thioalkanals useful in the flavor industry
US8486684B2 (en) 2007-08-13 2013-07-16 Frito-Lay North America, Inc. Method for increasing asparaginase activity in a solution
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
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
US8524302B2 (en) * 2009-11-02 2013-09-03 Pepsico Natural flavour enhancers and methods for making same
JP5724224B2 (ja) * 2010-06-16 2015-05-27 味の素株式会社 サツマイモパウダー及びその製造方法
JP5829825B2 (ja) * 2011-03-30 2015-12-09 理研ビタミン株式会社 ポテト風味強化剤の製造方法
GB201202954D0 (en) * 2012-02-21 2012-04-04 United Biscuits Ltd Improved food product and method for its manufacture
EP3884782A1 (en) 2016-08-09 2021-09-29 Kellogg Company Acrylamide inhibitor composition for thermal processing of a food product
CN109077287B (zh) * 2018-08-29 2021-10-08 增城华栋调味品有限公司 一种马铃薯香精基料及马铃薯香精
CN110169563A (zh) * 2019-05-28 2019-08-27 江南大学 一种具有抗氧化功能的美拉德风味肽及其制备方法
CN117502628B (zh) * 2023-11-29 2024-09-03 江西省华宝孔雀食品科技发展有限公司 一种热反应土豆香精及其制备方法

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2498024A (en) * 1946-08-08 1950-02-21 John L Baxter Prefrying treatment of potatoes
US2589591A (en) * 1950-12-18 1952-03-18 Wise Potato Chip Company Method of controlling color and flavor in potato chips
ES308152A1 (es) * 1964-01-16 1965-07-01 Int Flavors & Fragrances Inc Un procedimiento para preparar una composicion comestible.
GB1130631A (en) * 1965-03-10 1968-10-16 Unilever Ltd Edible products
US3594187A (en) * 1968-03-27 1971-07-20 Procter & Gamble Potato products having improved flavor
US3619211A (en) * 1968-08-09 1971-11-09 Research Corp Potato and potato chip flavor and aroma
US3814818A (en) * 1968-08-09 1974-06-04 Research Corp Potato and potato chip flavor and aroma
US3741775A (en) * 1970-12-07 1973-06-26 Gen Foods Corp Meat-type aromas and their preparation
FR2181585A1 (en) * 1972-04-28 1973-12-07 Cpc International Inc Meat extract flavourings - by reacting a saccharide, amino acid and an egg component
CH558148A (fr) * 1972-11-21 1975-01-31 Nestle Sa Procede de fabrication d'un produit alimentaire poreux expanse possedant un arome de viande.
US3930045A (en) * 1973-11-20 1975-12-30 Nestle Sa In situ production of meat like flavor in extruded porous food product
US3930046A (en) * 1974-12-03 1975-12-30 Procter & Gamble Process for preparing a meat flavoring
CH641646A5 (fr) * 1979-12-07 1984-03-15 Maggi Ag Procede de fabrication d'un agent aromatisant.
US4604290A (en) * 1983-09-01 1986-08-05 Nestec S.A. Meat flavoring agents and process for preparing same
EP0160794B1 (en) * 1984-04-16 1988-06-29 Societe Des Produits Nestle S.A. Chicken flavorants and the processes for preparing them
US4698230A (en) * 1984-04-23 1987-10-06 Willard Miles J Potato flavor enhancing composition and method of use

Also Published As

Publication number Publication date
DE3880278T2 (de) 1993-09-16
JPH01206968A (ja) 1989-08-21
EP0320057A2 (en) 1989-06-14
US5045335A (en) 1991-09-03
CA1339870C (en) 1998-05-19
EP0320057A3 (en) 1990-03-07
EP0320057B1 (en) 1993-04-14
DE3880278D1 (de) 1993-05-19
ATE88063T1 (de) 1993-04-15

Similar Documents

Publication Publication Date Title
ES2041304T3 (es) Procedimiento para mejorar las caracteristicas de sabor de productos de patatas.
DE69100894D1 (de) Zubereitung von Aromen.
ES451112A1 (es) Procedimiento de fabricacion de un producto aromatizante cu-yo gusto recuerda al de la carne.
PT84820B (pt) Processo para a preparacao de bebidas de sumo de frutos e de concentrados de sumo com suplemento nutritivo de calcio
PT96076A (pt) Processo para o tratamento de derivados fruticolas
ES497529A0 (es) Procedimiento para la fabricacion de un agente aromatizante que ortanolecticamente comunica sabor
ES535557A0 (es) Un procedimiento para la preparacion de un saborizante
ES509731A0 (es) " un procedimiento para la preparacion de 4-hidroxi-5-metil-2,3-dihidrofuranona-3 ".
AU7721491A (en) Taste-modifying composition and method for stabilizing taste modifier containing curculigo latifolia fruit
DE3273463D1 (en) Process for the preparation of cyclohexene derivatives, and a starting product and intermediary products in this process
ATE86440T1 (de) Verfahren zur herstellung von pektin- und zuckerhaltigen zubereitungen, wie konfituere, marmelade od.gdl.
MY104426A (en) Dehydrated meat product
DK0539820T3 (da) Fremgangsmåde til undgåelse af bruning af et levnedsmiddelprodukt
MX166438B (es) Tratamiento de frutas y productos vegetales
DE3272451D1 (en) Manufacture of edible material from pulses
ES2075838T3 (es) Procedimiento para estabilizar un modificador de sabor.
PT93350A (pt) Processo para evitar a perda de aroma em certas bebidas adocadas com alitamo
DE69001346D1 (de) Verfahren zur bereitung von aromatisiertem fleisch.
DE69101103D1 (de) Verfahren zur Herstellung von getrocknetem aromatisiertem Fleisch.
ES2026122T1 (es) Procedimiento de fabricacion de frutas semiconfitadas aromatizadas y productos obtenidos.
JPS6485060A (en) Method for producing egg drink
SE8406039D0 (sv) Process for the preparation and preservation of aqueous masses from the by-products of slaugther-houses, of the leather processing and food industry and/or from perished farm animals, as well as for the preparation of f

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 320057

Country of ref document: ES