UA94400C2 - Напитки и продукты питания, стойкие к изменению вкуса под действием света, способы их получения и композиции для предоставления такой стойкости - Google Patents

Напитки и продукты питания, стойкие к изменению вкуса под действием света, способы их получения и композиции для предоставления такой стойкости

Info

Publication number: UA94400C2
Authority: UA; Ukraine
Prior art keywords: composition; beverages; imparting; compositions; processes
Prior art date: 2005-03-29

Application number

UAA200710701A

Other languages

English (en)

Ukrainian (uk)

Inventor

Пол Шейн Хьюз

Петер Блоккер

Эрик Рихард Броувер

Мартинус Алевейн

Дер Арк Рихард Ван

Original Assignee

Хейнекен Сеплай Чейн Б.В.

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.)

2005-03-29

Filing date

2006-03-28

Publication date

2011-05-10

2006-03-28 Application filed by Хейнекен Сеплай Чейн Б.В. filed Critical Хейнекен Сеплай Чейн Б.В.

2011-05-10 Publication of UA94400C2 publication Critical patent/UA94400C2/ru

Links

239000000203 mixture Substances 0.000 title abstract 8
235000013361 beverage Nutrition 0.000 title abstract 3
238000000034 method Methods 0.000 title abstract 2
239000000796 flavoring agent Substances 0.000 title 1
235000019634 flavors Nutrition 0.000 title 1
VOLMSPGWNYJHQQ-UHFFFAOYSA-N Pyranone Natural products CC1=C(O)C(=O)C(O)CO1 VOLMSPGWNYJHQQ-UHFFFAOYSA-N 0.000 abstract 6
XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 abstract 4
238000010521 absorption reaction Methods 0.000 abstract 3
WVBINZLSBQRJFB-UHFFFAOYSA-N 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one Natural products CC1OC=C(O)C(=O)C1O WVBINZLSBQRJFB-UHFFFAOYSA-N 0.000 abstract 2
ZPSJGADGUYYRKE-UHFFFAOYSA-N 2H-pyran-2-one Chemical compound O=C1C=CC=CO1 ZPSJGADGUYYRKE-UHFFFAOYSA-N 0.000 abstract 2
HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 abstract 2
239000000654 additive Substances 0.000 abstract 2
230000000996 additive effect Effects 0.000 abstract 2
235000013305 food Nutrition 0.000 abstract 2
229940043353 maltol Drugs 0.000 abstract 2
VQJHOPSWBGJHQS-UHFFFAOYSA-N metoprine, methodichlorophen Chemical compound CC1=NC(N)=NC(N)=C1C1=CC=C(Cl)C(Cl)=C1 VQJHOPSWBGJHQS-UHFFFAOYSA-N 0.000 abstract 2
239000007787 solid Substances 0.000 abstract 2
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
KAESVJOAVNADME-UHFFFAOYSA-N 1H-pyrrole Natural products C=1C=CNC=1 KAESVJOAVNADME-UHFFFAOYSA-N 0.000 abstract 1
238000002835 absorbance Methods 0.000 abstract 1
CUJRVFIICFDLGR-UHFFFAOYSA-N acetylacetonate Chemical compound CC(=O)[CH-]C(C)=O CUJRVFIICFDLGR-UHFFFAOYSA-N 0.000 abstract 1
238000004519 manufacturing process Methods 0.000 abstract 1
150000003233 pyrroles Chemical class 0.000 abstract 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/762—Organic compounds containing nitrogen
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/771—Organic compounds containing hetero rings
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
- 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
- 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
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer

Landscapes

Engineering & Computer Science (AREA)
Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Health & Medical Sciences (AREA)
Zoology (AREA)
Wood Science & Technology (AREA)
Nutrition Science (AREA)
Organic Chemistry (AREA)
Bioinformatics & Cheminformatics (AREA)
Genetics & Genomics (AREA)
General Health & Medical Sciences (AREA)
General Engineering & Computer Science (AREA)
Biochemistry (AREA)
Non-Alcoholic Beverages (AREA)
Tea And Coffee (AREA)
Soy Sauces And Products Related Thereto (AREA)
Seasonings (AREA)
Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Coloring Foods And Improving Nutritive Qualities (AREA)
Fodder In General (AREA)
General Preparation And Processing Of Foods (AREA)
Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

UAA200710701A 2005-03-29 2006-03-28 Напитки и продукты питания, стойкие к изменению вкуса под действием света, способы их получения и композиции для предоставления такой стойкости UA94400C2 (ru)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
NL2005000229		2005-03-29

Publications (1)

Publication Number	Publication Date
UA94400C2 true UA94400C2 (ru)	2011-05-10

Family

ID=34962737

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
UAA200710701A UA94400C2 (ru)	2005-03-29	2006-03-28	Напитки и продукты питания, стойкие к изменению вкуса под действием света, способы их получения и композиции для предоставления такой стойкости

Country Status (26)

Country	Link
US (1)	US9554592B2 (ru)
EP (1)	EP1865796B1 (ru)
JP (1)	JP5069217B2 (ru)
KR (1)	KR101334292B1 (ru)
CN (1)	CN101184405B (ru)
AP (1)	AP2442A (ru)
AR (1)	AR052726A1 (ru)
AU (1)	AU2006229547B2 (ru)
BR (1)	BRPI0609782B1 (ru)
CA (1)	CA2602082C (ru)
DK (1)	DK1865796T3 (ru)
EA (1)	EA011517B1 (ru)
EG (1)	EG24404A (ru)
ES (1)	ES2387399T3 (ru)
IL (1)	IL186240A0 (ru)
MA (1)	MA29388B1 (ru)
MX (1)	MX2007012028A (ru)
MY (1)	MY142819A (ru)
NO (1)	NO334454B1 (ru)
NZ (1)	NZ561926A (ru)
PL (1)	PL1865796T3 (ru)
PT (1)	PT1865796E (ru)
TW (1)	TWI365720B (ru)
UA (1)	UA94400C2 (ru)
WO (1)	WO2006104387A1 (ru)
ZA (1)	ZA200708326B (ru)

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US20120213895A1 (en) *	2009-11-03	2012-08-23	Carlsberg Breweries A/S	Eliminating the generation of mbt in a hops based beverage
WO2011054839A2 (en)	2009-11-03	2011-05-12	Carlsberg Breweries A/S	Preventing the generation of mbt in a hops based beverage
JP5930607B2 (ja) *	2011-05-19	2016-06-08	昭和産業株式会社	風味向上剤
AU2015314110B2 (en) *	2014-09-12	2019-04-18	Ifast Nv	Method for producing beers stored, offered, served or consumed in UV-VIS-transmittant bottles with reduced sensitivity, in particular no sensitivity, to skunky thiol flavor degradation upon exposure to sunlight or other sources of UV and/or VIS light, and beers stored, offered, served or consumed in UV-VIS-transmittant bottles with reduced sensitivity, in particular no sensitivity, to skunky thiol flavor degradation upon exposure to sunlight or other sources of UV and/or VIS light
MX392303B (es)	2016-02-05	2025-03-24	Heineken Supply Chain Bv	Extracto de lúpulo estable a la luz.
JP2019062784A (ja) *	2017-09-29	2019-04-25	株式会社伊藤園	容器詰飲料、その製造方法、及びその異臭発生抑制方法
US10816462B2 (en) *	2019-02-26	2020-10-27	Mission Support and Test Services, LLC	Gas containers for remote sensing
US11438554B2 (en)	2019-08-09	2022-09-06	Mission Support and Test Services, LLC	System and method for remote detection and location of gas leaks
CN116369572B (zh) *	2023-03-29	2025-09-12	河南中烟工业有限责任公司	2,3-二氢-3,5-二羟基-6-甲基-4h-吡喃-4-酮的稳定方法

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US4389421A (en) *	1981-10-30	1983-06-21	Busch Industrial Products Corporation	Method for controlling light stability in malt beverages and product thereof
NZ208134A (en) *	1984-05-11	1987-07-31	Lion Corp Ltd	Beer production; wort subjected to ultrafiltration prior to fermentation
US5064659A (en) *	1990-05-21	1991-11-12	Northwestern Chemical Company	Reactive sugars for protection against cyanide adulteration
US5405624A (en) *	1991-02-14	1995-04-11	Bio-Technical Resources	Process for producing a product with an intensified beer flavor
US5618572A (en) *	1993-03-11	1997-04-08	Miller Brewing Company	Flavored malt beverages prepared by using ultrafiltration methods
AU2133495A (en) *	1995-04-10	1996-10-30	Labatt Brewing Company Limited	Beer having increased light stability
JPH09110777A (ja) *	1995-10-20	1997-04-28	T Hasegawa Co Ltd	ドコサヘキサエン酸類の酸化防止剤
US20010041199A1 (en) *	1996-10-30	2001-11-15	Stephen J. Davids	Process for the co-manufacture of ingredients for use in foods and beverages using potatoes as starting material
JPH10179118A (ja) *	1996-12-27	1998-07-07	Sapporo Breweries Ltd	麦茶風味発泡酒の製造法
DE60008043T2 (de) *	1999-06-16	2004-07-08	Cerestar Holding B.V.	Verfahren zur Herstellung eines Getränkes des Types Bier
GB0013052D0 (en) *	2000-05-31	2000-07-19	Bass Plc	Malt beverages
AU2001260479A1 (en)	2000-05-31	2001-12-11	Brandbrew Sa	Malt beverages
US7182268B2 (en) *	2001-03-29	2007-02-27	Sapporo Breweries Ltd.	Method of controlling the absolute humidity of air stream in kilning step and kilning apparatus
JP3623753B2 (ja) *	2001-05-14	2005-02-23	協和醗酵工業株式会社	調味料
JP5121098B2 (ja) *	2001-05-31	2013-01-16	長谷川香料株式会社	耐光性の改善された香料、機能性物質含有粉末素材
JP3631995B2 (ja) *	2001-12-04	2005-03-23	株式会社いきいき地ビール	ビールの製造方法
RU2209238C1 (ru) *	2002-09-25	2003-07-27	Лебедева Елена Дмитриевна	Способ производства пива "клинское" светлое
JP2005015686A (ja) *	2003-06-27	2005-01-20	Kiyomitsu Kawasaki	フルーツ様香料組成物
CA2540498C (en)	2003-09-29	2013-02-19	Heineken Supply Chain B.V.	Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance
JP5038663B2 (ja) *	2006-08-11	2012-10-03	高砂香料工業株式会社	ビール系飲料および焙煎飲料用風味付与剤の製造方法

2006
- 2006-03-28 MX MX2007012028A patent/MX2007012028A/es active IP Right Grant
- 2006-03-28 EA EA200702099A patent/EA011517B1/ru unknown
- 2006-03-28 CA CA2602082A patent/CA2602082C/en not_active Expired - Lifetime
- 2006-03-28 UA UAA200710701A patent/UA94400C2/ru unknown
- 2006-03-28 ES ES06716697T patent/ES2387399T3/es not_active Expired - Lifetime
- 2006-03-28 AU AU2006229547A patent/AU2006229547B2/en not_active Ceased
- 2006-03-28 PL PL06716697T patent/PL1865796T3/pl unknown
- 2006-03-28 PT PT06716697T patent/PT1865796E/pt unknown
- 2006-03-28 AP AP2007004201A patent/AP2442A/xx active
- 2006-03-28 EP EP06716697A patent/EP1865796B1/en not_active Expired - Lifetime
- 2006-03-28 DK DK06716697.5T patent/DK1865796T3/da active
- 2006-03-28 BR BRPI0609782-0A patent/BRPI0609782B1/pt active IP Right Grant
- 2006-03-28 JP JP2008503979A patent/JP5069217B2/ja not_active Expired - Fee Related
- 2006-03-28 KR KR1020077024877A patent/KR101334292B1/ko not_active Expired - Lifetime
- 2006-03-28 NZ NZ561926A patent/NZ561926A/en unknown
- 2006-03-28 WO PCT/NL2006/050064 patent/WO2006104387A1/en not_active Ceased
- 2006-03-28 CN CN2006800187613A patent/CN101184405B/zh not_active Expired - Lifetime
- 2006-03-28 US US11/910,101 patent/US9554592B2/en active Active
- 2006-03-29 AR ARP060101227A patent/AR052726A1/es active IP Right Grant
- 2006-03-29 MY MYPI20061371A patent/MY142819A/en unknown
- 2006-03-29 TW TW095111175A patent/TWI365720B/zh not_active IP Right Cessation
2007
- 2007-09-24 IL IL186240A patent/IL186240A0/en active IP Right Grant
- 2007-09-27 EG EGNA2007001023 patent/EG24404A/xx active
- 2007-09-27 NO NO20074917A patent/NO334454B1/no not_active IP Right Cessation
- 2007-09-28 ZA ZA200708326A patent/ZA200708326B/xx unknown
- 2007-10-11 MA MA30290A patent/MA29388B1/fr unknown

Also Published As

Publication number	Publication date
CA2602082A1 (en)	2006-10-05
IL186240A0 (en)	2008-01-20
AU2006229547B2 (en)	2011-10-13
AR052726A1 (es)	2007-03-28
AP2442A (en)	2012-08-31
TWI365720B (en)	2012-06-11
NO334454B1 (no)	2014-03-10
JP2008534010A (ja)	2008-08-28
DK1865796T3 (da)	2012-07-16
EA011517B1 (ru)	2009-04-28
AP2007004201A0 (en)	2007-10-31
PT1865796E (pt)	2012-09-24
EG24404A (en)	2009-05-04
ES2387399T3 (es)	2012-09-21
WO2006104387A1 (en)	2006-10-05
MY142819A (en)	2011-01-14
EP1865796A1 (en)	2007-12-19
NZ561926A (en)	2011-03-31
NO20074917L (no)	2007-12-27
MX2007012028A (es)	2007-12-05
EP1865796B1 (en)	2012-06-20
BRPI0609782A2 (pt)	2011-10-18
KR101334292B1 (ko)	2013-12-02
AU2006229547A1 (en)	2006-10-05
JP5069217B2 (ja)	2012-11-07
TW200719838A (en)	2007-06-01
PL1865796T3 (pl)	2012-11-30
BRPI0609782B1 (pt)	2015-08-11
US9554592B2 (en)	2017-01-31
MA29388B1 (fr)	2008-04-01
EA200702099A1 (ru)	2008-02-28
CA2602082C (en)	2014-05-13
CN101184405B (zh)	2013-01-02
KR20080014756A (ko)	2008-02-14
US20080213442A1 (en)	2008-09-04
ZA200708326B (en)	2009-09-30
HK1109839A1 (en)	2008-06-27
CN101184405A (zh)	2008-05-21

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UA88273C2 (ru)	2009-10-12	Напиток, стойкий к изменениям вкуса, вызванным светом, способ его изготовления, и композиция для придания такой стойкости
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