DE69001346D1 - Verfahren zur bereitung von aromatisiertem fleisch. - Google Patents

Verfahren zur bereitung von aromatisiertem fleisch.

Info

Publication number: DE69001346D1
Authority: DE; Germany
Prior art keywords: meat; mixture; preparing flavored; flavored meat; preparing
Prior art date: 1989-10-12
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 - Fee Related

Application number

DE9090118796T

Other languages

English (en)

Other versions

DE69001346T2 (de

DE69001346T3 (de

Inventor

Paul-Emile Cornet

Sven Heyland

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.)

Societe des Produits Nestle SA

Nestle SA

Original Assignee

Societe des Produits Nestle SA

Nestle 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.)

1989-10-12

Filing date

1990-10-01

Publication date

1993-05-19

Family has litigation

First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=4261853&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DE69001346(D1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

1990-10-01 Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA

1993-05-19 Publication of DE69001346D1 publication Critical patent/DE69001346D1/de

1993-07-29 Publication of DE69001346T2 publication Critical patent/DE69001346T2/de

2000-10-12 Application granted granted Critical

2000-10-12 Publication of DE69001346T3 publication Critical patent/DE69001346T3/de

2010-10-02 Anticipated expiration legal-status Critical

Status Expired - Fee Related legal-status Critical Current

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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
- 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

Engineering & Computer Science (AREA)
Life Sciences & Earth Sciences (AREA)
Food Science & Technology (AREA)
Nutrition Science (AREA)
Chemical & Material Sciences (AREA)
Health & Medical Sciences (AREA)
Polymers & Plastics (AREA)
Mechanical Engineering (AREA)
Proteomics, Peptides & Aminoacids (AREA)
Zoology (AREA)
Meat, Egg Or Seafood Products (AREA)
General Preparation And Processing Of Foods (AREA)
Coloring Foods And Improving Nutritive Qualities (AREA)
Seasonings (AREA)

DE69001346T 1989-10-12 1990-10-01 Verfahren zur Bereitung von aromatisiertem Fleisch. Expired - Fee Related DE69001346T3 (de)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
CH3710/89A CH679543A5 (de)	1989-10-12	1989-10-12

Publications (3)

Publication Number	Publication Date
DE69001346D1 true DE69001346D1 (de)	1993-05-19
DE69001346T2 DE69001346T2 (de)	1993-07-29
DE69001346T3 DE69001346T3 (de)	2000-10-12

Family

ID=4261853

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
DE69001346T Expired - Fee Related DE69001346T3 (de)	1989-10-12	1990-10-01	Verfahren zur Bereitung von aromatisiertem Fleisch.

Country Status (13)

Country	Link
EP (1)	EP0422476B2 (de)
JP (1)	JP2799237B2 (de)
AT (1)	ATE88064T1 (de)
AU (1)	AU625984B2 (de)
CA (1)	CA2025163A1 (de)
CH (1)	CH679543A5 (de)
DE (1)	DE69001346T3 (de)
DK (1)	DK0422476T4 (de)
ES (1)	ES2041481T5 (de)
GR (1)	GR3032971T3 (de)
MY (1)	MY106575A (de)
PT (1)	PT95570B (de)
ZA (1)	ZA906893B (de)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
CH680971A5 (de) *	1990-11-07	1992-12-31	Nestle Sa
DK0450672T3 (da) *	1990-03-08	1993-11-08	Unilever Plc	Fremgangsmåde til fremstilling af syntetiske smagsstoffer
ES2209605B1 (es) *	2002-03-20	2005-10-01	Jose Caballero Fernandez	Producto carnico confitado y procedimiento para su obtencion.

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
GB185110A (en) *	1921-08-27	1923-05-17	William Frederick Remus	An improved process for the preparation of meat powders
CH416293A (fr) *	1964-02-08	1966-06-30	Maggi Ag	Procédé de fabrication d'un produit aromatisant pour les aliments
US3930046A (en) *	1974-12-03	1975-12-30	Procter & Gamble	Process for preparing a meat flavoring
DE3206587A1 (de) *	1982-02-24	1983-09-01	Dragoco Gerberding & Co Gmbh, 3450 Holzminden	Verfahren zur herstellung von artspezifischen, konzentrierten aromen auf fleischbasen
EP0160794B1 (de) *	1984-04-16	1988-06-29	Societe Des Produits Nestle S.A.	Gewürze mit Hühnergeschmack und Verfahren zu deren Herstellung
FR2614183B1 (fr) *	1987-04-21	1990-04-06	Combes Andre	Composition d'addition pour produits d'alimentation humaine.
CH680971A5 (de) *	1990-11-07	1992-12-31	Nestle Sa

1989
- 1989-10-12 CH CH3710/89A patent/CH679543A5/fr not_active IP Right Cessation
1990
- 1990-08-24 AU AU61354/90A patent/AU625984B2/en not_active Ceased
- 1990-08-29 ZA ZA906893A patent/ZA906893B/xx unknown
- 1990-09-12 CA CA002025163A patent/CA2025163A1/en not_active Abandoned
- 1990-10-01 DK DK90118796T patent/DK0422476T4/da not_active Application Discontinuation
- 1990-10-01 AT AT90118796T patent/ATE88064T1/de not_active IP Right Cessation
- 1990-10-01 DE DE69001346T patent/DE69001346T3/de not_active Expired - Fee Related
- 1990-10-01 ES ES90118796T patent/ES2041481T5/es not_active Expired - Lifetime
- 1990-10-01 EP EP90118796A patent/EP0422476B2/de not_active Expired - Lifetime
- 1990-10-05 MY MYPI90001739A patent/MY106575A/en unknown
- 1990-10-11 PT PT95570A patent/PT95570B/pt not_active IP Right Cessation
- 1990-10-11 JP JP2273110A patent/JP2799237B2/ja not_active Expired - Lifetime
2000
- 2000-03-16 GR GR20000400671T patent/GR3032971T3/el not_active IP Right Cessation

Also Published As

Publication number	Publication date
EP0422476B1 (de)	1993-04-14
CA2025163A1 (en)	1991-04-13
ZA906893B (en)	1991-06-26
GR3032971T3 (en)	2000-07-31
JP2799237B2 (ja)	1998-09-17
CH679543A5 (de)	1992-03-13
DK0422476T3 (da)	1993-08-16
JPH03133362A (ja)	1991-06-06
ES2041481T3 (es)	1993-11-16
PT95570A (pt)	1991-09-30
EP0422476B2 (de)	1999-12-22
ATE88064T1 (de)	1993-04-15
ES2041481T5 (es)	2000-03-16
AU625984B2 (en)	1992-07-23
PT95570B (pt)	1997-11-28
EP0422476A1 (de)	1991-04-17
DK0422476T4 (da)	2000-04-25
DE69001346T2 (de)	1993-07-29
MY106575A (en)	1995-06-30
DE69001346T3 (de)	2000-10-12
AU6135490A (en)	1991-04-18

Similar Documents

Publication	Publication Date	Title
DE3885638D1 (de)	1993-12-23	Verfahren zur Herstellung von Fleisch und Fleischsaft enthaltendem Büchsen-Haustierfutter.
ATE130728T1 (de)	1995-12-15	Verwendung von hydrokolloiden für die formulierung und herstellung von konfektprodukten mit niedrigem fettgehalt und niedriger wasseraktivität und verfahren.
ES2041304T3 (es)	1993-11-16	Procedimiento para mejorar las caracteristicas de sabor de productos de patatas.
DE3682725D1 (de)	1992-01-16	Verfahren zur herstellung von trockenen nahrungsmitteln und pflanzenprodukten.
DE69012331D1 (de)	1994-10-13	Herstellungsverfahren von nahrungsmitteln mit ermässigtem fettgehalt.
GB2099827B (en)	1984-06-20	Food product and process
DE3782539D1 (de)	1992-12-17	Verfahren zur herstellung eines aromatisierungsmittels, und dieses mittel enthaltende nahrungsmittel.
PT68293A (de)	1978-08-01	Verfahren zur verbesserung von aromen und/oder mousseux von schaumwein, sekt oder perlwein und so verbesserte produkte
DE69001346D1 (de)	1993-05-19	Verfahren zur bereitung von aromatisiertem fleisch.
ATE100673T1 (de)	1994-02-15	Verfahren zur herstellung von getrocknetem aromatisiertem fleisch.
PL262926A1 (en)	1987-10-19	Method of improving taste of roasted coffee and apparatus therefor
ES2059951T3 (es)	1994-11-16	Un metodo de preparar a escala comercial un condimento extendible, exento de glutamato, que contiene carne.
DE59002155D1 (de)	1993-09-09	Verfahren zur herstellung von alkoholfreien getraenken, enthaltend fermentativ gewonnene milchsaeure.
DK0426311T3 (da)	1995-05-22	Fremgangsmåde til bearbejdning af krydderier og andet aromatisk spiseligt vegetabilsk stof
JPS5623874A (en)	1981-03-06	Preparation of shrimplike food
SU703082A1 (ru)	1979-12-15	Способ приготовлени м сных изделий
JPS5623873A (en)	1981-03-06	Preparation of shrimplike food
ATE214553T1 (de)	2002-04-15	Verfahren zur gewinnung von nahrungsmittelzusammensetzungen auf grund von chufas (cyperus esculentus) und bananen, und die gewonnenen zusammensetzungen
MY106625A (en)	1995-06-30	A process for the production of a flavouring agent.
JPS5655176A (en)	1981-05-15	Method for enhancing flavor of food
DE3771270D1 (de)	1991-08-14	Verfahren zur verminderung des nitratgehalts von pflanzlichen lebensmitteln.

Legal Events

Date	Code	Title
1994-04-21	8363	Opposition against the patent
2000-02-24	8366	Restricted maintained after opposition proceedings
2000-07-06	8332	No legal effect for de
2009-08-20	8339	Ceased/non-payment of the annual fee