BR112014009837A8 - uso eficaz da levedura e extrato de levedura - Google Patents

uso eficaz da levedura e extrato de levedura

Info

Publication number
BR112014009837A8
BR112014009837A8 BR112014009837A BR112014009837A BR112014009837A8 BR 112014009837 A8 BR112014009837 A8 BR 112014009837A8 BR 112014009837 A BR112014009837 A BR 112014009837A BR 112014009837 A BR112014009837 A BR 112014009837A BR 112014009837 A8 BR112014009837 A8 BR 112014009837A8
Authority
BR
Brazil
Prior art keywords
yeast
yeast extract
protein
effective use
fraction
Prior art date
Application number
BR112014009837A
Other languages
English (en)
Other versions
BR112014009837A2 (pt
BR112014009837B1 (pt
Inventor
Nakao Eiji
Kodera Hiroko
Ason Kenichi
Hirakura Setsuko
Fukuda Yusuke
Original Assignee
Kohjin Life Sciences Co Ltd
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
Priority claimed from JP2012228046A external-priority patent/JP6630948B2/ja
Priority claimed from JP2012228047A external-priority patent/JP2013116101A/ja
Application filed by Kohjin Life Sciences Co Ltd filed Critical Kohjin Life Sciences Co Ltd
Publication of BR112014009837A2 publication Critical patent/BR112014009837A2/pt
Publication of BR112014009837A8 publication Critical patent/BR112014009837A8/pt
Publication of BR112014009837B1 publication Critical patent/BR112014009837B1/pt

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/37—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi
    • C07K14/39—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi from yeasts
    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/18—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from yeasts
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/37—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi
    • C07K14/39—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi from yeasts
    • C07K14/395—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi from yeasts from Saccharomyces
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • General Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Biophysics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Gastroenterology & Hepatology (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Botany (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

uso eficaz de levedura e extrato de levedura [problema] para proporcionar o uso eficaz de um resíduo de extrato de levedura, um excesso do qual é produzido como um subproduto de extrato de levedura, ou a redução em quantidade do resíduo do extrato de levedura. também para se obter várias substâncias úteis. [meios para resolver o problema] uma enzima lítica de parede de célula não tendo protease é deixada atuar sobre um resíduo de extrato de levedura, após o que um tratamento por calor é realizado a 70 a 80 ° c durante 10 a 20 minutos, permitindo desse modo a separação em uma fração de paredes de células essencialmente e uma fração de essencialmente proteína. a proteína de levedura tendo um teor de proteína de 60 % ou mais, é obtida a partir da fração de essencialmente proteína, submetendo-se a proteína de levedura à degradação enzimática, um condimento tendo uma quantidade elevada de nitrogênio total é obtido.
BR112014009837-9A 2011-10-31 2012-10-31 uso eficaz da levedura e extrato de levedura BR112014009837B1 (pt)

Applications Claiming Priority (7)

Application Number Priority Date Filing Date Title
JP2011239004 2011-10-31
JP2011-239004 2011-10-31
JP2012-228046 2012-10-15
JP2012-228047 2012-10-15
JP2012228046A JP6630948B2 (ja) 2012-10-15 2012-10-15 酵母タンパク由来調味料
JP2012228047A JP2013116101A (ja) 2011-10-31 2012-10-15 食物繊維含量の高い酵母細胞壁画分
PCT/JP2012/078160 WO2013065732A1 (ja) 2011-10-31 2012-10-31 酵母及び酵母エキス残渣の有効利用

Publications (3)

Publication Number Publication Date
BR112014009837A2 BR112014009837A2 (pt) 2017-05-02
BR112014009837A8 true BR112014009837A8 (pt) 2020-08-25
BR112014009837B1 BR112014009837B1 (pt) 2020-12-08

Family

ID=49224524

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112014009837-9A BR112014009837B1 (pt) 2011-10-31 2012-10-31 uso eficaz da levedura e extrato de levedura

Country Status (6)

Country Link
US (1) US10196430B2 (pt)
EP (1) EP2774993B1 (pt)
CN (1) CN103857801A (pt)
BR (1) BR112014009837B1 (pt)
TW (1) TWI652992B (pt)
WO (1) WO2013065732A1 (pt)

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JP6338410B2 (ja) * 2013-05-01 2018-06-06 興人ライフサイエンス株式会社 冷凍保存性向上剤
BR112016023713B1 (pt) * 2014-05-08 2022-02-01 Kohjin Life Sciences Co., Ltd Agente antifloculação/sedimentação composto de extrato de levedura e seu método de obtenção
BR112016028851A8 (pt) * 2014-07-16 2021-03-16 Kohjin Life Sciences Co Ltd agente de inibição de turvação para bebida de chá
BR112017004501A2 (pt) * 2014-09-08 2017-12-05 Kohjin Life Sciences Co Ltd melhorador de massa de pão congelada
CN104351800B (zh) * 2014-10-23 2017-11-24 广东顺德酒厂有限公司 一种利用酒糟液制备酵母抽提物的方法
TWI674070B (zh) * 2014-11-19 2019-10-11 日商泰寶美客股份有限公司 酵母細胞之風味改善方法及食品品質改良劑
JP7226919B2 (ja) * 2015-11-13 2023-02-21 三菱商事ライフサイエンス株式会社 起泡材
TW201722281A (zh) * 2015-12-18 2017-07-01 Kohjin Life Sciences Co Ltd 保水劑及具有保水性的軟化劑與其製造方法
JP6772015B2 (ja) * 2016-09-29 2020-10-21 テーブルマーク株式会社 風味向上剤及びその使用
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CN113151383A (zh) * 2021-03-22 2021-07-23 安徽华金味食品有限公司 一种酵母提取方法
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WO2023180384A1 (en) 2022-03-23 2023-09-28 Fumi Ingredients B.V. Microbial extracts, uses and applications
CN116138446A (zh) * 2023-02-16 2023-05-23 广州市肽汇生物科技有限公司 一种提高鲜味的酵母抽提物产品及其制作方法

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Also Published As

Publication number Publication date
BR112014009837A2 (pt) 2017-05-02
TW201325463A (zh) 2013-07-01
US10196430B2 (en) 2019-02-05
CN103857801A (zh) 2014-06-11
EP2774993B1 (en) 2018-08-15
BR112014009837B1 (pt) 2020-12-08
EP2774993A1 (en) 2014-09-10
TWI652992B (zh) 2019-03-11
EP2774993A4 (en) 2015-07-15
US20140308430A1 (en) 2014-10-16
WO2013065732A1 (ja) 2013-05-10

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according art. 34 industrial property law
B06U Preliminary requirement: requests with searches performed by other patent offices: suspension of the patent application procedure
B09A Decision: intention to grant
B16A Patent or certificate of addition of invention granted

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 31/10/2012, OBSERVADAS AS CONDICOES LEGAIS.