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1. (WO1987003174) DIETETIC SPICE
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/1987/003174 International Application No.: PCT/DE1986/000477
Publication Date: 04.06.1987 International Filing Date: 22.11.1986
IPC:
A23J 3/32 (2006.01) ,A23L 1/227 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
J
PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3
Working-up of proteins for foodstuffs
30
by hydrolysis
32
using chemical agents
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
22
Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
226
Synthetic spices or flavouring agents or condiments
227
containing amino acids
Applicants:
DIAMALT AKTIENGESELLSCHAFT [DE/DE]; Friedrichstrasse 18 D-8000 München, DE (AllExceptUS)
BELOHLAWEK, Lothar [DE/DE]; DE (UsOnly)
Inventors:
BELOHLAWEK, Lothar; DE
Agent:
SCHERING AKTIENGESELLSCHAFT; Müllerstr. 170-178 Postfach 65 03 11 D-1000 Berlin 65, DE
Priority Data:
P 35 41 802.822.11.1985DE
Title (EN) DIETETIC SPICE
(FR) CONDIMENT DIETETIQUE
Abstract:
(EN) A dietetic spice is claimed, characterized by the fact that for its production vegetable proteins are hydrolyzed with 2 to 7,5 times their weight of a 15 to 30 % by weight aqueous hydrochloric and/or phosphoric acid. The hydrolyzate is preferably treated with activated carbon, neutralized with 30 to 60 % by weight aqueous caustic potash solution until a pH value between 4 and 6,8 is attained; the mixture obtained is reduced by boiling if need be to a volume between 1,2 and 2,8 liters per kilo of vegetable protein used and filtered after at least two hours holding at a temperature between 10oC and 30oC.
(FR) Un condiment diététique se caractérise par le fait que l'on hydrolyse lors de sa production des protéines végétales avec une quantité comprise entre 2 et 7,5 fois son poids d'acide chlorhydrique et/ou phosphorique à teneur en eau comprise entre 15 et 30 % en poids, à une température allant de 100oC à 120oC. L'hydrolysat est traité de préférence avec du charbon actif, neutralisé avec de la potasse caustique à teneur en eau comprise entre 30 et 60 % en poids jusqu'à atteindre un pH entre 4 et 6,8 le mélange ainsi obtenu est éventuellement réduit par ébullition jusqu'à un volume compris entre 1,2 et 2,8 litres par kilo de protéines végétales utilisé et filtré après un repos d'au moins deux heures à une température comprise entre 10oC et 30oC.
Designated States: DK, US
European Patent Office (AT, BE, CH, DE, FR, GB, IT, LU, NL, SE)
Publication Language: German (DE)
Filing Language: German (DE)
Also published as:
EP0247102US4798736DK383687