BE446524A - - Google Patents
Info
- Publication number
- BE446524A BE446524A BE446524DA BE446524A BE 446524 A BE446524 A BE 446524A BE 446524D A BE446524D A BE 446524DA BE 446524 A BE446524 A BE 446524A
- Authority
- BE
- Belgium
- Prior art keywords
- yeasts
- amino acids
- yeast
- sodium chloride
- flavor
- Prior art date
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 29
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 15
- 150000001413 amino acids Chemical class 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 108010058643 Fungal Proteins Proteins 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 230000007515 enzymatic degradation Effects 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 26
- 239000006071 cream Substances 0.000 description 6
- 235000010633 broth Nutrition 0.000 description 5
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000235646 Cyberlindnera jadinii Species 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000005903 acid hydrolysis reaction Methods 0.000 description 2
- 238000005904 alkaline hydrolysis reaction Methods 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000012490 fresh bread Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- 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
- A23J3/20—Proteins from microorganisms or unicellular algae
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Cell Biology (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE446524A true BE446524A (d) |
Family
ID=102617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE446524D BE446524A (d) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE446524A (d) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE960982C (de) * | 1953-10-21 | 1957-04-04 | Goetz Ohly | Verfahren zur Gewinnung des Zellinhalts der Hefe |
-
0
- BE BE446524D patent/BE446524A/fr unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE960982C (de) * | 1953-10-21 | 1957-04-04 | Goetz Ohly | Verfahren zur Gewinnung des Zellinhalts der Hefe |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0684307B1 (fr) | Procédé de préparation de milieux de culture utilisables pour la culture individuelle de levures et de bactéries lactiques ou la coculture de levures et de bactéries lactiques. | |
| EP0710449B1 (fr) | Agent aromatisant | |
| JP2001517094A (ja) | アスペルギルスオリザからのプロリル−ジペプチジル−ペプチダーゼのクローニング | |
| CH621244A5 (en) | Process for the preparation of new food compositions containing microbial proteins | |
| EP0643922B1 (fr) | Agent aromatisant | |
| CN112042775B (zh) | 一种风味红茶的制备方法 | |
| EP0684308A1 (fr) | Procédé d'obtention d'une biomasse, utilisation de la biomasse résultant de ce procédé et ferment de panification | |
| JP2001521728A (ja) | 加水分解物の製造 | |
| DE69007556T2 (de) | Protein-Hydrolyse. | |
| DD300815A5 (de) | Proteinhydrolyse | |
| BE446524A (d) | ||
| JP2801376B2 (ja) | チーズ風味組成物の製造方法 | |
| FR2693473A1 (fr) | Procédé de préparation enzymatique d'hydrolysats de matières protéiques. | |
| JPH0382900A (ja) | 植物性食品の加工廃棄物より溶解性可食紙の製造法 | |
| US4996064A (en) | Novel foodstuff from soymilk and method for production thereof | |
| DK163526B (da) | Fremgangsmaade til foroegelse af den maelkekoagulerende aktivitet af mikrobiel loebe fra mucor pusillus-mikroorganismer | |
| JP5699261B2 (ja) | ケラチナーゼおよびその製造法 | |
| JP2003164265A (ja) | 発酵食品の製造方法 | |
| CH684379A5 (fr) | Procédé de préparation d'un agent aromatisant. | |
| GB2041972A (en) | Process for preparing soy sauce | |
| FR2707458A1 (fr) | Ingrédients alimentaires obtenus par fermentation avec S. Boulardii et aliments les contenant. | |
| CH238836A (fr) | Procédé de fabrication d'un produit alimentaire et produit obtenu par ce procédé. | |
| JP5621083B2 (ja) | 製麹基材及びその製造方法、並びにそれを用いた発酵調味料の製造方法 | |
| JPH05292908A (ja) | 麺類の製造法 | |
| CH132306A (fr) | Procédé pour la production d'acide butyrique par fermentation de matières amylacées. |