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MX2009013148A - Composicion horneada. - Google Patents

Composicion horneada.

Info

Publication number
MX2009013148A
MX2009013148A MX2009013148A MX2009013148A MX2009013148A MX 2009013148 A MX2009013148 A MX 2009013148A MX 2009013148 A MX2009013148 A MX 2009013148A MX 2009013148 A MX2009013148 A MX 2009013148A MX 2009013148 A MX2009013148 A MX 2009013148A
Authority
MX
Mexico
Prior art keywords
improved
baked
flavours
baked composition
flavour
Prior art date
Application number
MX2009013148A
Other languages
English (en)
Inventor
Rey Yvette Fleury
Original Assignee
Nestec Sa
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 Nestec Sa filed Critical Nestec Sa
Publication of MX2009013148A publication Critical patent/MX2009013148A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids
    • 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
    • A23L27/202—Aliphatic compounds
    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
    • 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
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
    • 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
    • A23L27/205—Heterocyclic compounds
    • A23L27/2054—Heterocyclic compounds having nitrogen as the only hetero atom
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

La presente invención se refiere a un producto de alimento horneado con un sabor mejorado y una textura mejorada. También a composiciones para generar estos sabores y texturas mejorados en los productos de alimento horneados cuyas composiciones comprenden precursores de sabor no reaccionados previamente que reaccionan con el calentamiento para generar los sabores.
MX2009013148A 2007-06-04 2008-06-02 Composicion horneada. MX2009013148A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP07109495.7A EP2000032B1 (en) 2007-06-04 2007-06-04 Baked composition
PCT/EP2008/056788 WO2008148737A2 (en) 2007-06-04 2008-06-02 Baked composition

Publications (1)

Publication Number Publication Date
MX2009013148A true MX2009013148A (es) 2010-01-15

Family

ID=39126186

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009013148A MX2009013148A (es) 2007-06-04 2008-06-02 Composicion horneada.

Country Status (14)

Country Link
US (1) US8840946B2 (es)
EP (2) EP2000032B1 (es)
CN (1) CN101677582B (es)
AR (1) AR066857A1 (es)
AU (4) AU2008258622C1 (es)
BR (1) BRPI0812592B1 (es)
CA (1) CA2684698C (es)
CL (1) CL2008001637A1 (es)
ES (2) ES2668553T3 (es)
MX (1) MX2009013148A (es)
PE (1) PE20090345A1 (es)
PL (2) PL2000032T3 (es)
WO (1) WO2008148737A2 (es)
ZA (1) ZA200909057B (es)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5731784B2 (ja) * 2010-09-29 2015-06-10 松谷化学工業株式会社 食感食味の優れたベーカリー製品及びその製造法
PL3091856T3 (pl) * 2013-09-24 2020-05-18 Société des Produits Nestlé S.A. Głęboko eutektyczne rozpuszczalniki oraz generowanie smaku-zapachu
CN103519191B (zh) * 2013-10-28 2015-01-14 何天富 胆碱酵母片
EP3164018A1 (en) * 2014-05-19 2017-05-10 Nestec S.A. Mechanical generation of flavour compositions
US9783358B2 (en) 2015-01-08 2017-10-10 Rajiv Dhand Segmented yogurt container
US20160331001A1 (en) * 2015-05-13 2016-11-17 Evans Food Products Company Snack of Animal Origin and Production Method
CN109007745A (zh) * 2015-08-24 2018-12-18 施淑琴 一种可可香精、蛋糕香精以及核桃香精
EP3458582A2 (en) 2016-05-19 2019-03-27 Nestec S.A. Flavour generation in food
CN109714982B (zh) * 2016-05-19 2022-07-22 雀巢产品有限公司 在食物中产生风味物
RU2765752C2 (ru) 2016-12-16 2022-02-02 Сосьете Де Продюи Нестле С.А. Олигосахариды для создания вкусоароматических свойств
US11388919B2 (en) * 2017-05-05 2022-07-19 Societe Des Produits Nestle S.A. Process for the preparation of heat treated cereal based food products
CN108902263A (zh) * 2018-08-29 2018-11-30 遵义医学院 花香型蛋糕调配组合料及其用于制备花香型蛋糕的方法
CN109161441A (zh) * 2018-08-29 2019-01-08 上海烟草集团有限责任公司 一种果葡糖浆的美拉德反应产物及其制备方法和应用
JP7134080B2 (ja) * 2018-12-05 2022-09-09 日清食品ホールディングス株式会社 風味付与剤の製造方法
CN109362845A (zh) * 2018-12-25 2019-02-22 襄阳农博源农业有限公司 一种低丙烯酰胺含量的山药麻花
CN112047911B (zh) * 2020-09-18 2023-01-13 厦门欧米克生物科技有限公司 一种呋喃酮的催化合成方法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3060031A (en) * 1960-08-01 1962-10-23 Little Inc A Chemically leavened bread process
CH575402A5 (es) 1972-09-08 1976-05-14 Givaudan & Cie Sa
CH558148A (fr) 1972-11-21 1975-01-31 Nestle Sa Procede de fabrication d'un produit alimentaire poreux expanse possedant un arome de viande.
GB1514910A (en) * 1974-07-02 1978-06-21 Unilever Ltd Amadori compounds and their use to flavour foods
US4448791A (en) 1981-11-19 1984-05-15 Campbell Soup Company Brownable dough for microwave cooking
JPS61239834A (ja) 1985-04-16 1986-10-25 昭和電工株式会社 クツキ−類の製造方法
US4917907A (en) 1987-08-14 1990-04-17 Campbell Soup Company Pie having a microwave brownable crust and method of baking same
GB9706235D0 (en) * 1997-03-26 1997-05-14 Dalgety Plc Flavouring agents
GB9811691D0 (en) 1998-06-01 1998-07-29 Kerry Ingredients Uk Limited Flavour delivery systems
ES2538178T3 (es) 2001-06-15 2015-06-17 Societe des Produits Nestlé S.A. Composiciones aromatizantes tipo horneado
JP2005304377A (ja) 2004-04-21 2005-11-04 Ajinomoto Co Inc パン類の風味付与方法。
US20060045954A1 (en) * 2004-09-01 2006-03-02 Douglas Young Vanilla flavoring compositions
JP4562571B2 (ja) 2005-03-29 2010-10-13 株式会社Adeka 乳化油脂組成物の製造方法

Also Published As

Publication number Publication date
AU2008258622C1 (en) 2018-08-09
EP2164335B1 (en) 2018-03-07
CN101677582A (zh) 2010-03-24
AR066857A1 (es) 2009-09-16
AU2016256715A1 (en) 2016-11-24
AU2008258622B2 (en) 2014-09-04
BRPI0812592A2 (pt) 2014-11-18
EP2164335A2 (en) 2010-03-24
EP2000032A1 (en) 2008-12-10
PL2000032T3 (pl) 2018-08-31
BRPI0812592B1 (pt) 2020-12-22
PE20090345A1 (es) 2009-04-27
CA2684698C (en) 2018-01-23
WO2008148737A3 (en) 2009-02-19
CL2008001637A1 (es) 2009-09-25
US20100233330A1 (en) 2010-09-16
ES2668553T3 (es) 2018-05-18
AU2018203079B2 (en) 2020-06-25
ZA200909057B (en) 2011-03-30
CA2684698A1 (en) 2008-12-11
WO2008148737A2 (en) 2008-12-11
CN101677582B (zh) 2012-10-03
PL2164335T3 (pl) 2018-08-31
ES2670746T3 (es) 2018-05-31
AU2018203079A1 (en) 2018-05-24
EP2000032B1 (en) 2018-03-07
US8840946B2 (en) 2014-09-23
AU2014210632A1 (en) 2014-08-28
AU2008258622A1 (en) 2008-12-11

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