METHOD FOR PRODUCING AN UMAMI NATURAL FLAVOURING EXTRACT
The invention relates to a method for producing an umami flavouring extract from fungi, which comprises the steps of: (a) providing dried, irregularly ground fungal material, from mushrooms or mycelia; (b) subjecting the material to two successive enzymatic digestions in an anaerobic environment, ea...
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| creator | ZAVALA PULGAR, Eduardo BENAVIDES JIMÉNEZ, Denisse FIERRO RUBILAR, María Ignacia BOEHMWALD THIELEMANN, Freddy FERNÁNDEZ VILLALOBOS, Paulina MARTÍNEZ COVARRUBIAS, Miguel |
| description | The invention relates to a method for producing an umami flavouring extract from fungi, which comprises the steps of: (a) providing dried, irregularly ground fungal material, from mushrooms or mycelia; (b) subjecting the material to two successive enzymatic digestions in an anaerobic environment, each for 2-4 hours; (c) filtering, to separate the liquid phase; (d) inactivating the enzymes of the liquid phase; and (e) concentrating by evaporating the liquid phase to obtain the umami flavouring composition from fungus. The invention also relates to the fungus-based umami flavouring extract obtained by this method.
La invención apunta a un método para elaborar un extracto saborizante umami a partir de hongos, que comprende las etapas de (a)proveer material fúngico, de setas o micelios, seco y triturado en forma irregular; (b) someter dicho material a 2 digestiones enzimática sucesivas en un ambiente anaerobio, cada una por 2 a 4 horas; (c) filtrar, de modo de separar la fase líquida; (d) inactivar las enzimas de la fase líquida; y (e) concentrar por evaporación la fase líquida para obtener la composición saborizante umami a partir de hongos. También se protege el extracto saborizante umami a partir de hongos que se obtiene por este método.
La présente invention concerne une méthode pour élaborer un extrait de substance aromatisante saveur umami, à partir de champignons, qui comprend les étapes suivantes consistant à: (a) fournir de la matière fongique, de champignons ou de mycéliums, sèche et broyée de manière irrégulière ; (b) soumettre la matière à 2 digestions enzymatiques successives dans un environnement anaérobie, chacune durant de 2 à 4 heures; (c) filtrer, de manière à séparer la phase liquide; (d) inactiver les enzymes de la phase liquide; et (e) concentrer par évaporation la phase liquide pour obtenir la composition aromatisante saveur umami à partir de champignons. On protège également l'extrait aromatisant saveur umami provenant de champignons qui est obtenu pr cette méthode. |
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_WO2023010227A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>WO2023010227A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_WO2023010227A13</originalsourceid><addsrcrecordid>eNrjZLDwdQ3x8HdRcPMPUggI8ncJdfb0c1dw9FMI9XX09VTwcwwJDXL0UXDzcQzzDw0CyblGhAQ5OofwMLCmJeYUp_JCaW4GZTfXEGcP3dSC_PjU4oLE5NS81JL4cH8jAyNjA0MDIyNzR0Nj4lQBAAg4KV8</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>METHOD FOR PRODUCING AN UMAMI NATURAL FLAVOURING EXTRACT</title><source>esp@cenet</source><creator>ZAVALA PULGAR, Eduardo ; BENAVIDES JIMÉNEZ, Denisse ; FIERRO RUBILAR, María Ignacia ; BOEHMWALD THIELEMANN, Freddy ; FERNÁNDEZ VILLALOBOS, Paulina ; MARTÍNEZ COVARRUBIAS, Miguel</creator><creatorcontrib>ZAVALA PULGAR, Eduardo ; BENAVIDES JIMÉNEZ, Denisse ; FIERRO RUBILAR, María Ignacia ; BOEHMWALD THIELEMANN, Freddy ; FERNÁNDEZ VILLALOBOS, Paulina ; MARTÍNEZ COVARRUBIAS, Miguel</creatorcontrib><description>The invention relates to a method for producing an umami flavouring extract from fungi, which comprises the steps of: (a) providing dried, irregularly ground fungal material, from mushrooms or mycelia; (b) subjecting the material to two successive enzymatic digestions in an anaerobic environment, each for 2-4 hours; (c) filtering, to separate the liquid phase; (d) inactivating the enzymes of the liquid phase; and (e) concentrating by evaporating the liquid phase to obtain the umami flavouring composition from fungus. The invention also relates to the fungus-based umami flavouring extract obtained by this method.
La invención apunta a un método para elaborar un extracto saborizante umami a partir de hongos, que comprende las etapas de (a)proveer material fúngico, de setas o micelios, seco y triturado en forma irregular; (b) someter dicho material a 2 digestiones enzimática sucesivas en un ambiente anaerobio, cada una por 2 a 4 horas; (c) filtrar, de modo de separar la fase líquida; (d) inactivar las enzimas de la fase líquida; y (e) concentrar por evaporación la fase líquida para obtener la composición saborizante umami a partir de hongos. También se protege el extracto saborizante umami a partir de hongos que se obtiene por este método.
La présente invention concerne une méthode pour élaborer un extrait de substance aromatisante saveur umami, à partir de champignons, qui comprend les étapes suivantes consistant à: (a) fournir de la matière fongique, de champignons ou de mycéliums, sèche et broyée de manière irrégulière ; (b) soumettre la matière à 2 digestions enzymatiques successives dans un environnement anaérobie, chacune durant de 2 à 4 heures; (c) filtrer, de manière à séparer la phase liquide; (d) inactiver les enzymes de la phase liquide; et (e) concentrer par évaporation la phase liquide pour obtenir la composition aromatisante saveur umami à partir de champignons. On protège également l'extrait aromatisant saveur umami provenant de champignons qui est obtenu pr cette méthode.</description><language>eng ; fre ; spa</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230209&DB=EPODOC&CC=WO&NR=2023010227A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230209&DB=EPODOC&CC=WO&NR=2023010227A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZAVALA PULGAR, Eduardo</creatorcontrib><creatorcontrib>BENAVIDES JIMÉNEZ, Denisse</creatorcontrib><creatorcontrib>FIERRO RUBILAR, María Ignacia</creatorcontrib><creatorcontrib>BOEHMWALD THIELEMANN, Freddy</creatorcontrib><creatorcontrib>FERNÁNDEZ VILLALOBOS, Paulina</creatorcontrib><creatorcontrib>MARTÍNEZ COVARRUBIAS, Miguel</creatorcontrib><title>METHOD FOR PRODUCING AN UMAMI NATURAL FLAVOURING EXTRACT</title><description>The invention relates to a method for producing an umami flavouring extract from fungi, which comprises the steps of: (a) providing dried, irregularly ground fungal material, from mushrooms or mycelia; (b) subjecting the material to two successive enzymatic digestions in an anaerobic environment, each for 2-4 hours; (c) filtering, to separate the liquid phase; (d) inactivating the enzymes of the liquid phase; and (e) concentrating by evaporating the liquid phase to obtain the umami flavouring composition from fungus. The invention also relates to the fungus-based umami flavouring extract obtained by this method.
La invención apunta a un método para elaborar un extracto saborizante umami a partir de hongos, que comprende las etapas de (a)proveer material fúngico, de setas o micelios, seco y triturado en forma irregular; (b) someter dicho material a 2 digestiones enzimática sucesivas en un ambiente anaerobio, cada una por 2 a 4 horas; (c) filtrar, de modo de separar la fase líquida; (d) inactivar las enzimas de la fase líquida; y (e) concentrar por evaporación la fase líquida para obtener la composición saborizante umami a partir de hongos. También se protege el extracto saborizante umami a partir de hongos que se obtiene por este método.
La présente invention concerne une méthode pour élaborer un extrait de substance aromatisante saveur umami, à partir de champignons, qui comprend les étapes suivantes consistant à: (a) fournir de la matière fongique, de champignons ou de mycéliums, sèche et broyée de manière irrégulière ; (b) soumettre la matière à 2 digestions enzymatiques successives dans un environnement anaérobie, chacune durant de 2 à 4 heures; (c) filtrer, de manière à séparer la phase liquide; (d) inactiver les enzymes de la phase liquide; et (e) concentrer par évaporation la phase liquide pour obtenir la composition aromatisante saveur umami à partir de champignons. On protège également l'extrait aromatisant saveur umami provenant de champignons qui est obtenu pr cette méthode.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLDwdQ3x8HdRcPMPUggI8ncJdfb0c1dw9FMI9XX09VTwcwwJDXL0UXDzcQzzDw0CyblGhAQ5OofwMLCmJeYUp_JCaW4GZTfXEGcP3dSC_PjU4oLE5NS81JL4cH8jAyNjA0MDIyNzR0Nj4lQBAAg4KV8</recordid><startdate>20230209</startdate><enddate>20230209</enddate><creator>ZAVALA PULGAR, Eduardo</creator><creator>BENAVIDES JIMÉNEZ, Denisse</creator><creator>FIERRO RUBILAR, María Ignacia</creator><creator>BOEHMWALD THIELEMANN, Freddy</creator><creator>FERNÁNDEZ VILLALOBOS, Paulina</creator><creator>MARTÍNEZ COVARRUBIAS, Miguel</creator><scope>EVB</scope></search><sort><creationdate>20230209</creationdate><title>METHOD FOR PRODUCING AN UMAMI NATURAL FLAVOURING EXTRACT</title><author>ZAVALA PULGAR, Eduardo ; BENAVIDES JIMÉNEZ, Denisse ; FIERRO RUBILAR, María Ignacia ; BOEHMWALD THIELEMANN, Freddy ; FERNÁNDEZ VILLALOBOS, Paulina ; MARTÍNEZ COVARRUBIAS, Miguel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2023010227A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; spa</language><creationdate>2023</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>ZAVALA PULGAR, Eduardo</creatorcontrib><creatorcontrib>BENAVIDES JIMÉNEZ, Denisse</creatorcontrib><creatorcontrib>FIERRO RUBILAR, María Ignacia</creatorcontrib><creatorcontrib>BOEHMWALD THIELEMANN, Freddy</creatorcontrib><creatorcontrib>FERNÁNDEZ VILLALOBOS, Paulina</creatorcontrib><creatorcontrib>MARTÍNEZ COVARRUBIAS, Miguel</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ZAVALA PULGAR, Eduardo</au><au>BENAVIDES JIMÉNEZ, Denisse</au><au>FIERRO RUBILAR, María Ignacia</au><au>BOEHMWALD THIELEMANN, Freddy</au><au>FERNÁNDEZ VILLALOBOS, Paulina</au><au>MARTÍNEZ COVARRUBIAS, Miguel</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING AN UMAMI NATURAL FLAVOURING EXTRACT</title><date>2023-02-09</date><risdate>2023</risdate><abstract>The invention relates to a method for producing an umami flavouring extract from fungi, which comprises the steps of: (a) providing dried, irregularly ground fungal material, from mushrooms or mycelia; (b) subjecting the material to two successive enzymatic digestions in an anaerobic environment, each for 2-4 hours; (c) filtering, to separate the liquid phase; (d) inactivating the enzymes of the liquid phase; and (e) concentrating by evaporating the liquid phase to obtain the umami flavouring composition from fungus. The invention also relates to the fungus-based umami flavouring extract obtained by this method.
La invención apunta a un método para elaborar un extracto saborizante umami a partir de hongos, que comprende las etapas de (a)proveer material fúngico, de setas o micelios, seco y triturado en forma irregular; (b) someter dicho material a 2 digestiones enzimática sucesivas en un ambiente anaerobio, cada una por 2 a 4 horas; (c) filtrar, de modo de separar la fase líquida; (d) inactivar las enzimas de la fase líquida; y (e) concentrar por evaporación la fase líquida para obtener la composición saborizante umami a partir de hongos. También se protege el extracto saborizante umami a partir de hongos que se obtiene por este método.
La présente invention concerne une méthode pour élaborer un extrait de substance aromatisante saveur umami, à partir de champignons, qui comprend les étapes suivantes consistant à: (a) fournir de la matière fongique, de champignons ou de mycéliums, sèche et broyée de manière irrégulière ; (b) soumettre la matière à 2 digestions enzymatiques successives dans un environnement anaérobie, chacune durant de 2 à 4 heures; (c) filtrer, de manière à séparer la phase liquide; (d) inactiver les enzymes de la phase liquide; et (e) concentrer par évaporation la phase liquide pour obtenir la composition aromatisante saveur umami à partir de champignons. On protège également l'extrait aromatisant saveur umami provenant de champignons qui est obtenu pr cette méthode.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD FOR PRODUCING AN UMAMI NATURAL FLAVOURING EXTRACT |
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