BR0305943A - Condimento, e, processo para produzir o mesmo - Google Patents

Condimento, e, processo para produzir o mesmo

Info

Publication number
BR0305943A
BR0305943A BR0305943-0A BR0305943A BR0305943A BR 0305943 A BR0305943 A BR 0305943A BR 0305943 A BR0305943 A BR 0305943A BR 0305943 A BR0305943 A BR 0305943A
Authority
BR
Brazil
Prior art keywords
per gram
concentration
protein
nitrogen
less
Prior art date
Application number
BR0305943-0A
Other languages
English (en)
Inventor
Daiki Ninomiya
Kyoko Koibuchi
Sachi Hirai
Hideki Okamura
Naoko Tanaka
Original Assignee
Ajinomoto Kk
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.)
Filing date
Publication date
Application filed by Ajinomoto Kk filed Critical Ajinomoto Kk
Publication of BR0305943A publication Critical patent/BR0305943A/pt

Links

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
    • 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
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

"CONDIMENTO, E PROCESSO PARA PRODUZIR O MESMO". Problema: Fornecer um condimento obtenível pela hidrolisação da proteína vegetal pelo processo do koji sólido que tem teor zero de sal ou em um baixo teor de sal e que tem pelo menos uma razão de hidrólise alta aos aminoácidos e que raramente contém componente de sabor forte, bem como um processo para produzir o mesmo. Meios para Resolução: Um processo para produzir um condimento que compreende as seguintes etapas: (i) uma etapa de preparar koji sólido pela inoculação de microorganismos com a potência de hidrólise de proteina em matérias primas contendo proteína vegetal; e (ii) uma etapa de hidrolisar a proteína pela adição de uma solução ao koji sólido resultante em uma quantidade que se aproxima de uma concentração de sal que não inibe a hidrólise da proteína para formar soja não refinada e fermentar a soja não refinada para hidrolisar a proteína, em que a bactéria de ácido láctico é adicionada em 10^ 8^ a 10^ 11^ células por grama de matéria prima à matéria prima na etapa (i) e na etapa (ii), se necessário, a bactéria de ácido láctico é adicionada em 10^ 8 ^ a 10^ 11^ células por grama de soja não refinada à soja não refinada e que o condimento está em uma razão de hidrólise aos aminoácidos de 65% ou mais; uma concentração de álcool isobutílico de 0,1 mg por grama de nitrogênio ou menos; uma concentração de álcool n-butílico de 0,25 mg por grama de nitrogênio ou menos; uma concentração de álcool isoamílico em 0,5 mg por grama de nitrogênio ou menos e uma concentração de ácido acético em 7,00 mg por grama de nitrogênio ou menos.
BR0305943-0A 2002-12-10 2003-12-08 Condimento, e, processo para produzir o mesmo BR0305943A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2002358575 2002-12-10

Publications (1)

Publication Number Publication Date
BR0305943A true BR0305943A (pt) 2004-09-08

Family

ID=32322090

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0305943-0A BR0305943A (pt) 2002-12-10 2003-12-08 Condimento, e, processo para produzir o mesmo

Country Status (9)

Country Link
US (1) US20040166200A1 (pt)
EP (1) EP1428440B1 (pt)
KR (1) KR20040050858A (pt)
CN (1) CN100502687C (pt)
BR (1) BR0305943A (pt)
DE (1) DE60307766T2 (pt)
MY (1) MY142296A (pt)
SG (1) SG135005A1 (pt)
TW (1) TWI286060B (pt)

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1579772A1 (en) * 2004-03-25 2005-09-28 Ajinomoto Co., Inc. Method for the production of koji
US20060188625A1 (en) * 2004-07-12 2006-08-24 Jan Gerrit Kortes Method to improve taste of food or beverage with a reduced amount of total fat by addition of yeast extract and food or beverage thereof
JP2006272322A (ja) * 2005-03-29 2006-10-12 Samsung Kwangju Electronics Co Ltd サイクロン集塵装置
EP1928266A4 (en) * 2005-08-24 2012-06-27 Cj Cheiljedang Corp METHOD FOR PRODUCING A SOLIDS SPICE BY USING A LIQUID CULTURE OF KOJIC MILK FROM A PLANT PROTEIN SOURCE, SOLIDS SPICES MADE THEREFROM, GENERAL FOOD SPICES, SOAP, DRESSING, SOY SAUSES AND PROCESSED FOODSTUFFS
KR100804828B1 (ko) * 2005-08-24 2008-02-20 씨제이제일제당 (주) 식물성 단백질원으로부터 국균의 액체 배양액을 이용한고상 조미료의 제조방법, 상기 방법에 의하여 제조되는고상 조미료, 상기 조미료를 포함하는 범용 식품 조미료,소스, 드레싱, 장류 및 가공식품
WO2007026427A1 (ja) * 2005-08-31 2007-03-08 Kikkoman Corporation 不精臭が低減した醤油の製造方法
JP4671436B2 (ja) * 2007-01-24 2011-04-20 霧島高原ビール株式会社 生酸性麹菌を利用した食品廃棄物の処理方法
WO2009076996A1 (en) * 2007-12-14 2009-06-25 Nestec S.A. A process for the preparation of a hydrolysate
EP2625967B1 (en) * 2008-03-17 2015-07-01 Givaudan SA Enzymatic process for the provision of salt-enhancing ingredient
KR20100053388A (ko) * 2008-11-14 2010-05-20 유혜림 Ｅｘｔｒｕｄｅｒ를 이용한 코지(Ｋｏｊｉ) Ｐｅｌｌｅｔ 및 코지(Ｋｏｊｉ)제품 제조 방법
JP5684132B2 (ja) * 2009-09-18 2015-03-11 キッコーマン株式会社 低食塩醤油およびその製造法
KR101500846B1 (ko) * 2013-07-23 2015-03-16 씨제이제일제당 (주) 천연 소고기 풍미 조미소재의 제조 방법
KR101500848B1 (ko) * 2013-07-23 2015-03-09 씨제이제일제당 (주) 천연 뉴트럴 조미소재의 제조 방법
KR101500847B1 (ko) * 2013-07-23 2015-03-16 씨제이제일제당 (주) 천연 코쿠미 조미소재의 제조 방법
KR101500850B1 (ko) * 2013-08-07 2015-03-18 씨제이제일제당 (주) 천연 조미소재 제조를 위한 이노신산 발효액 또는 글루탐산 발효액의 제조 방법
US10231469B2 (en) 2014-03-15 2019-03-19 Mycotechnology, Inc. Myceliated products and methods for making myceliated products from cacao and other agricultural substrates
US10709157B2 (en) 2014-08-26 2020-07-14 Mycotechnology, Inc. Methods for the production and use of mycelial liquid tissue culture
US10980257B2 (en) 2015-02-26 2021-04-20 Myco Technology, Inc. Methods for lowering gluten content using fungal cultures
US11166477B2 (en) 2016-04-14 2021-11-09 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
CN109068710B (zh) 2016-04-14 2022-11-18 麦可科技有限公司 一种用于生产和使用菌丝体化的高蛋白质食物组合物的方法
US10806101B2 (en) 2016-04-14 2020-10-20 Mycotechnology, Inc. Methods for the production and use of myceliated high protein food compositions
CN108450899A (zh) * 2018-05-11 2018-08-28 江苏大学 一种强抗氧化力酱油及其制备方法
CN109868235B (zh) * 2019-01-28 2020-05-05 佛山市海天(高明)调味食品有限公司 一株乳酸乳球菌zf625及其应用
CN114304579A (zh) * 2021-12-30 2022-04-12 广东海洋大学 一种马氏珠母贝贝肉调味基料的制备方法及其产品

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO121500B (pt) * 1967-06-26 1971-03-08 Takeda Chemical Industries Ltd
US3878302A (en) * 1970-05-11 1975-04-15 Beatrice Foods Co Production of soy sauce
JPS5034640B2 (pt) * 1972-03-27 1975-11-10
CH567377A5 (pt) * 1973-05-28 1975-10-15 Nestle Sa
US4008333A (en) * 1975-05-21 1977-02-15 Masahiko Izumi Soy sauce brewing method
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
JP2862719B2 (ja) * 1991-10-25 1999-03-03 キッコーマン株式会社 つゆ用醤油の製造法
JPH09271351A (ja) * 1996-04-05 1997-10-21 Kikkoman Corp 醤油の脱臭方法
EP0824873B1 (en) * 1996-08-19 2004-05-26 Societe Des Produits Nestle S.A. Production of seasoning
ES2169188T3 (es) * 1996-09-17 2002-07-01 Nestle Sa Produccion de condimento.
EP0922395A4 (en) * 1997-04-01 1999-12-22 Nichimo Kk PRODUCT COMPRISING A HEALTH-FRIENDLY INGREDIENT AND PROCESS FOR PRODUCING THE SAME
SG106572A1 (en) * 1999-12-02 2004-10-29 Nestle Sa Production of hydrolysate seasoning

Also Published As

Publication number Publication date
TWI286060B (en) 2007-09-01
DE60307766T2 (de) 2007-10-11
EP1428440A1 (en) 2004-06-16
SG135005A1 (en) 2007-09-28
US20040166200A1 (en) 2004-08-26
TW200420233A (en) 2004-10-16
CN100502687C (zh) 2009-06-24
CN1541562A (zh) 2004-11-03
KR20040050858A (ko) 2004-06-17
EP1428440B1 (en) 2006-08-23
MY142296A (en) 2010-11-15
DE60307766D1 (de) 2006-10-05

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 10A ANUIDADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2259 DE 22/04/2014.

B15K Others concerning applications: alteration of classification

Ipc: A23J 3/34 (2006.01), A23L 27/24 (2016.01), A23L 27