PLANT ONLY UMAMI FLAVORING REPLACEMENT SYSTEM IN FOOD PRODUCTS

A plant only umami flavoring replacement system in food products is provided. The plant-only umami flavoring replacement system in food products is prepared by mixing a) 5 - 15% by weight of a fruit source, b) 10 - 35% by weight of a fungal source, c) 5 - 15% by weight of a vegetable source, d) 5 -...

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Hauptverfasser:	ALAMUDI, Sasikanth, KAMARAJU, Deepthi, SRINIVAS, Priyanka, NAGARAJAN, Archana, BURGOS, Carolina Soledad Carriel
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CALCULATING COMPUTER SYSTEMS BASED ON SPECIFIC COMPUTATIONAL MODELS COMPUTING COUNTING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHYSICS 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
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creator	ALAMUDI, Sasikanth KAMARAJU, Deepthi SRINIVAS, Priyanka NAGARAJAN, Archana BURGOS, Carolina Soledad Carriel
description	A plant only umami flavoring replacement system in food products is provided. The plant-only umami flavoring replacement system in food products is prepared by mixing a) 5 - 15% by weight of a fruit source, b) 10 - 35% by weight of a fungal source, c) 5 - 15% by weight of a vegetable source, d) 5 - 10% by weight of an aquatic plant source, e) 5 - 15% by weight of a bulb source and f) 5 - 10% by weight of spice and herb plant source. The plant-only ingredients for umami flavoring replacement system effectively added for various dishes, including soups, sauces, marinades, meats, vegetables, and snacks to enhance the flavoring. L'invention concerne un système de remplacement de saveur umami d'origine végétale uniquement dans des produits alimentaires. Le système de remplacement de saveur umami d'origine végétale uniquement dans des produits alimentaires est préparé par mélange de a) 5 à 15 % en poids d'une source de fruit, b) 10 à 35 % en poids d'une source fongique, c) 5 à 15 % en poids d'une source végétale, d) 5 à 10 % en poids d'une source de plante aquatique, e) 5 à 15 % en poids d'une source de bulbe et f) 5 à 10 % en poids d'une source d'épice et de plante herbacée. Les ingrédients d'origine végétale uniquement pour le système de remplacement de saveur umami sont ajoutés de manière efficace pour divers plats, dont des soupes, des sauces, des marinades, des viandes, des légumes et des en-cas pour améliorer la saveur.
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The plant-only umami flavoring replacement system in food products is prepared by mixing a) 5 - 15% by weight of a fruit source, b) 10 - 35% by weight of a fungal source, c) 5 - 15% by weight of a vegetable source, d) 5 - 10% by weight of an aquatic plant source, e) 5 - 15% by weight of a bulb source and f) 5 - 10% by weight of spice and herb plant source. The plant-only ingredients for umami flavoring replacement system effectively added for various dishes, including soups, sauces, marinades, meats, vegetables, and snacks to enhance the flavoring. L'invention concerne un système de remplacement de saveur umami d'origine végétale uniquement dans des produits alimentaires. Le système de remplacement de saveur umami d'origine végétale uniquement dans des produits alimentaires est préparé par mélange de a) 5 à 15 % en poids d'une source de fruit, b) 10 à 35 % en poids d'une source fongique, c) 5 à 15 % en poids d'une source végétale, d) 5 à 10 % en poids d'une source de plante aquatique, e) 5 à 15 % en poids d'une source de bulbe et f) 5 à 10 % en poids d'une source d'épice et de plante herbacée. Les ingrédients d'origine végétale uniquement pour le système de remplacement de saveur umami sont ajoutés de manière efficace pour divers plats, dont des soupes, des sauces, des marinades, des viandes, des légumes et des en-cas pour améliorer la saveur.</description><language>eng ; fre</language><subject>CALCULATING ; COMPUTER SYSTEMS BASED ON SPECIFIC COMPUTATIONAL MODELS ; COMPUTING ; COUNTING ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PHYSICS ; 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>2024</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=20240111&DB=EPODOC&CC=WO&NR=2024009272A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76419</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240111&DB=EPODOC&CC=WO&NR=2024009272A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ALAMUDI, Sasikanth</creatorcontrib><creatorcontrib>KAMARAJU, Deepthi</creatorcontrib><creatorcontrib>SRINIVAS, Priyanka</creatorcontrib><creatorcontrib>NAGARAJAN, Archana</creatorcontrib><creatorcontrib>BURGOS, Carolina Soledad Carriel</creatorcontrib><title>PLANT ONLY UMAMI FLAVORING REPLACEMENT SYSTEM IN FOOD PRODUCTS</title><description>A plant only umami flavoring replacement system in food products is provided. The plant-only umami flavoring replacement system in food products is prepared by mixing a) 5 - 15% by weight of a fruit source, b) 10 - 35% by weight of a fungal source, c) 5 - 15% by weight of a vegetable source, d) 5 - 10% by weight of an aquatic plant source, e) 5 - 15% by weight of a bulb source and f) 5 - 10% by weight of spice and herb plant source. The plant-only ingredients for umami flavoring replacement system effectively added for various dishes, including soups, sauces, marinades, meats, vegetables, and snacks to enhance the flavoring. L'invention concerne un système de remplacement de saveur umami d'origine végétale uniquement dans des produits alimentaires. Le système de remplacement de saveur umami d'origine végétale uniquement dans des produits alimentaires est préparé par mélange de a) 5 à 15 % en poids d'une source de fruit, b) 10 à 35 % en poids d'une source fongique, c) 5 à 15 % en poids d'une source végétale, d) 5 à 10 % en poids d'une source de plante aquatique, e) 5 à 15 % en poids d'une source de bulbe et f) 5 à 10 % en poids d'une source d'épice et de plante herbacée. 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The plant-only umami flavoring replacement system in food products is prepared by mixing a) 5 - 15% by weight of a fruit source, b) 10 - 35% by weight of a fungal source, c) 5 - 15% by weight of a vegetable source, d) 5 - 10% by weight of an aquatic plant source, e) 5 - 15% by weight of a bulb source and f) 5 - 10% by weight of spice and herb plant source. The plant-only ingredients for umami flavoring replacement system effectively added for various dishes, including soups, sauces, marinades, meats, vegetables, and snacks to enhance the flavoring. L'invention concerne un système de remplacement de saveur umami d'origine végétale uniquement dans des produits alimentaires. Le système de remplacement de saveur umami d'origine végétale uniquement dans des produits alimentaires est préparé par mélange de a) 5 à 15 % en poids d'une source de fruit, b) 10 à 35 % en poids d'une source fongique, c) 5 à 15 % en poids d'une source végétale, d) 5 à 10 % en poids d'une source de plante aquatique, e) 5 à 15 % en poids d'une source de bulbe et f) 5 à 10 % en poids d'une source d'épice et de plante herbacée. Les ingrédients d'origine végétale uniquement pour le système de remplacement de saveur umami sont ajoutés de manière efficace pour divers plats, dont des soupes, des sauces, des marinades, des viandes, des légumes et des en-cas pour améliorer la saveur.</abstract><oa>free_for_read</oa></addata></record>
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subjects	CALCULATING COMPUTER SYSTEMS BASED ON SPECIFIC COMPUTATIONAL MODELS COMPUTING COUNTING FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHYSICS 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	PLANT ONLY UMAMI FLAVORING REPLACEMENT SYSTEM IN FOOD PRODUCTS
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