AR013999A1 - Un proceso para la produccion de un hidrolizado - Google Patents
Un proceso para la produccion de un hidrolizadoInfo
- Publication number
- AR013999A1 AR013999A1 ARP980105480A ARP980105480A AR013999A1 AR 013999 A1 AR013999 A1 AR 013999A1 AR P980105480 A ARP980105480 A AR P980105480A AR P980105480 A ARP980105480 A AR P980105480A AR 013999 A1 AR013999 A1 AR 013999A1
- Authority
- AR
- Argentina
- Prior art keywords
- koji
- hydrolyzate
- beginning
- lactic acid
- stage
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 241000894006 Bacteria Species 0.000 abstract 3
- 239000000796 flavoring agent Substances 0.000 abstract 3
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 238000011081 inoculation Methods 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 239000004310 lactic acid Substances 0.000 abstract 2
- 239000002253 acid Substances 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/133—Curvatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/179—Sakei
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Beans For Foods Or Fodder (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Se revela un proceso para la produccion de un hidrolizado que comprende fermentar un material que contiene proteína y un carbohidrato para formar unKoji, hidrolizar el Koji fermentado a una temperatura de entre 2sC y 50sC y un pH 5,6 a 7,0duran te un período de 1 a 20 días caracterizado porque lainoculacion con un cultivo de una bacteria de ácido láctico capaz de impartir un sabor característico específico al condimento que es más fuerte cuando seinocula con la bacteria de ácidoláctico a l comienzo de la etapa de fermentacion que cuando se inocula con la misma bacteria de ácido después dela etapa de fermentacion a una densidad de inoculacion de desde 10(3) a 10(7) cfu/g de Koji fermentado se lleva a caboantes o al com ienzo de la etapa defermentacion. El hidrolizado presenta un sabor a carne y se puede utilizar como una salsa líquida, una pasta o como un polvo seco como una base para un agentede aromatizacion en productos culinarios.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP97119011A EP0913097B1 (en) | 1997-10-31 | 1997-10-31 | Production of a hydrolysate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR013999A1 true AR013999A1 (es) | 2001-01-31 |
Family
ID=8227542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP980105480A AR013999A1 (es) | 1997-10-31 | 1998-10-30 | Un proceso para la produccion de un hidrolizado |
Country Status (15)
| Country | Link |
|---|---|
| US (1) | US6383532B1 (es) |
| EP (1) | EP0913097B1 (es) |
| JP (1) | JP2001521728A (es) |
| KR (1) | KR19990037528A (es) |
| CN (1) | CN1102836C (es) |
| AR (1) | AR013999A1 (es) |
| AT (1) | ATE286663T1 (es) |
| AU (1) | AU1870599A (es) |
| BR (1) | BR9813352A (es) |
| CA (1) | CA2301314C (es) |
| DE (1) | DE69732238T2 (es) |
| ES (1) | ES2235209T3 (es) |
| HK (1) | HK1031808A1 (es) |
| PT (1) | PT913097E (es) |
| WO (1) | WO1999022608A1 (es) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4022021B2 (ja) * | 1998-06-01 | 2007-12-12 | 日清製粉株式会社 | 淡色調味液の製造法 |
| US6251443B1 (en) * | 1999-04-20 | 2001-06-26 | United Specialty Flavors, Inc. | Method for producing a savory flavor base |
| SG106572A1 (en) | 1999-12-02 | 2004-10-29 | Nestle Sa | Production of hydrolysate seasoning |
| EP1261732B1 (en) * | 2000-02-29 | 2005-10-12 | Biocon Limited | Manufacture and purification of cyclosporin a |
| FR2832902B1 (fr) * | 2001-12-03 | 2004-02-13 | Gilbert Georges Dubos | Produit dietetique,complement alimentaire reducteur et ener- getique convenant au redressement des terrains physiologi- ques des humains de nos societes civilisees actuelles |
| KR100506832B1 (ko) * | 2002-12-31 | 2005-08-10 | 주식회사 해찬들 | 매운맛이 감소된 고추장용 코지의 제조방법, 동 방법에의해 제조된 코지 및 상기 코지로부터 제조되는 고추장 |
| DE102004009161A1 (de) * | 2004-02-25 | 2005-09-15 | HöFer Bioreact GmbH | Optimierte Induktion und gerichtete selektive Festphasen-Kultivierung stabiler, mikrobieller Mischkulturen zur kontinuierlichen Herstellung definierter Enzym- und Metabolitgemische und Verfahren und Vorrichtung dazu |
| AR047658A1 (es) | 2004-02-03 | 2006-02-01 | Cargill Inc | Concentrado de proteinas y corriente acuosa con carbohidratos hidrosolubles |
| JP2009505653A (ja) * | 2005-08-24 | 2009-02-12 | シージェイ チェイルジェダン コーポレーション | コウジ菌の液体培養液を利用した植物性タンパク質源からの固形調味料の製造方法、その方法によって製造される固形調味料、汎用食品調味料、ソース、ドレッシング、醤油、及び加工食品 |
| WO2009076996A1 (en) * | 2007-12-14 | 2009-06-25 | Nestec S.A. | A process for the preparation of a hydrolysate |
| NZ587942A (en) * | 2008-03-24 | 2012-07-27 | Nippon Suisan Kaisha Ltd | Salty taste enhancing agent that contains an ezymatic decomposition product of an animal and an enzymatic product of an plant protein and food or drink containing the same |
| CN102037134B (zh) * | 2008-05-20 | 2015-04-15 | 泉标食品有限公司 | 用于生产玉米麸质水解物的方法和使用该方法生产的玉米麸质水解物 |
| JP5037461B2 (ja) * | 2008-09-08 | 2012-09-26 | キリンフードテック株式会社 | グリル感が付与されたミート様フレーバー調味料及びその製造方法 |
| CN108925954A (zh) * | 2018-07-19 | 2018-12-04 | 合肥工业大学 | 一种用于素菜烧烤的麦胚调味料及其制作方法 |
| MX2022001276A (es) * | 2019-07-31 | 2022-05-03 | Sodima | Proteina vegetal modulada. |
| CN116711852A (zh) * | 2023-06-09 | 2023-09-08 | 天津科技大学 | 一种富含益生菌酱油的制备方法及益生菌酱油 |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55144884A (en) * | 1979-04-27 | 1980-11-12 | Kikkoman Corp | Preparation of koji |
| JPS6022897B2 (ja) * | 1982-10-25 | 1985-06-04 | キッコーマン株式会社 | 調味液の製造法 |
| CH679544A5 (es) | 1989-09-12 | 1992-03-13 | Nestle Sa | |
| JPH0797978B2 (ja) * | 1992-03-05 | 1995-10-25 | 埼玉県 | 醤油の製造方法 |
| DE69632582T2 (de) * | 1996-08-19 | 2005-07-07 | Société des Produits Nestlé S.A. | Herstellung eines Gewürzmittels |
-
1997
- 1997-10-31 DE DE69732238T patent/DE69732238T2/de not_active Expired - Lifetime
- 1997-10-31 AT AT97119011T patent/ATE286663T1/de active
- 1997-10-31 PT PT97119011T patent/PT913097E/pt unknown
- 1997-10-31 ES ES97119011T patent/ES2235209T3/es not_active Expired - Lifetime
- 1997-10-31 EP EP97119011A patent/EP0913097B1/en not_active Expired - Lifetime
-
1998
- 1998-10-12 JP JP2000518563A patent/JP2001521728A/ja not_active Withdrawn
- 1998-10-12 CN CN98810822A patent/CN1102836C/zh not_active Expired - Lifetime
- 1998-10-12 AU AU18705/99A patent/AU1870599A/en not_active Abandoned
- 1998-10-12 WO PCT/EP1998/006523 patent/WO1999022608A1/en active Application Filing
- 1998-10-12 BR BR9813352-7A patent/BR9813352A/pt not_active Application Discontinuation
- 1998-10-12 CA CA002301314A patent/CA2301314C/en not_active Expired - Fee Related
- 1998-10-30 AR ARP980105480A patent/AR013999A1/es active IP Right Grant
- 1998-10-30 KR KR1019980046335A patent/KR19990037528A/ko not_active Application Discontinuation
-
2000
- 2000-04-19 US US09/552,509 patent/US6383532B1/en not_active Expired - Lifetime
-
2001
- 2001-03-30 HK HK01102338A patent/HK1031808A1/xx not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| CN1278145A (zh) | 2000-12-27 |
| ATE286663T1 (de) | 2005-01-15 |
| CA2301314C (en) | 2008-05-06 |
| HK1031808A1 (en) | 2001-06-29 |
| DE69732238D1 (de) | 2005-02-17 |
| US6383532B1 (en) | 2002-05-07 |
| AU1870599A (en) | 1999-05-24 |
| CA2301314A1 (en) | 1999-05-14 |
| CN1102836C (zh) | 2003-03-12 |
| PT913097E (pt) | 2005-03-31 |
| EP0913097B1 (en) | 2005-01-12 |
| ES2235209T3 (es) | 2005-07-01 |
| EP0913097A1 (en) | 1999-05-06 |
| WO1999022608A1 (en) | 1999-05-14 |
| DE69732238T2 (de) | 2005-12-08 |
| BR9813352A (pt) | 2000-08-22 |
| JP2001521728A (ja) | 2001-11-13 |
| KR19990037528A (ko) | 1999-05-25 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant, registration |