BR112016023713A2 - extrato de levedura para inibir floculação e sedimentação em comidas e bebidas - Google Patents

extrato de levedura para inibir floculação e sedimentação em comidas e bebidas

Info

Publication number
BR112016023713A2
BR112016023713A2 BR112016023713A BR112016023713A BR112016023713A2 BR 112016023713 A2 BR112016023713 A2 BR 112016023713A2 BR 112016023713 A BR112016023713 A BR 112016023713A BR 112016023713 A BR112016023713 A BR 112016023713A BR 112016023713 A2 BR112016023713 A2 BR 112016023713A2
Authority
BR
Brazil
Prior art keywords
sedimentation
flocculation
yeast extract
drink
food
Prior art date
Application number
BR112016023713A
Other languages
English (en)
Other versions
BR112016023713B1 (pt
Inventor
Nakao Eiji
Ason Kenichi
Yasumatsu Yoshie
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
Application filed by Kohjin Life Sciences Co Ltd filed Critical Kohjin Life Sciences Co Ltd
Publication of BR112016023713A2 publication Critical patent/BR112016023713A2/pt
Publication of BR112016023713B1 publication Critical patent/BR112016023713B1/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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/365—Thawing subsequent to freezing
    • 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
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

fabricar um agente antifloculação/sedimentação com um método com um baixo custo e baixo impacto ambiental, o agente tendo um alto nível de segurança e nenhum gosto, e tendo um efeito inibitório na floculação/sedimentação de uma comida ou bebida. também, fazer uso efetivo de resíduo do corpo da célula de levedura produzido como um subproduto de extrato de levedura. [meios para resolver o problema] resíduo do corpo da célula de levedura que permanece depois da remoção de extrato útil de levedura é suspenso em água e aquecido, depois do que a suspensão é submetida a separação centrífuga e sobrenadante é coletado. esta fração contém pelo menos 15% em peso de teor de rna por teor de sólido, pelo menos 10% em peso de teor de fibra dietética, e pelo menos 15% em peso de teor de proteína, e manano constitui pelo menos 50% em peso da fibra dietética. esta fração pode ser usada como um agente antifloculação/sedimentação em comidas e bebidas.
BR112016023713-7A 2014-05-08 2015-05-07 Agente antifloculação/sedimentação composto de extrato de levedura e seu método de obtenção BR112016023713B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2014096469 2014-05-08
JP2014-096469 2014-05-08
PCT/JP2015/063222 WO2015170714A1 (ja) 2014-05-08 2015-05-07 食品及び飲料で生じる凝集・沈殿を抑制する酵母抽出物

Publications (2)

Publication Number Publication Date
BR112016023713A2 true BR112016023713A2 (pt) 2017-08-15
BR112016023713B1 BR112016023713B1 (pt) 2022-02-01

Family

ID=54392564

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112016023713-7A BR112016023713B1 (pt) 2014-05-08 2015-05-07 Agente antifloculação/sedimentação composto de extrato de levedura e seu método de obtenção

Country Status (6)

Country Link
US (1) US20170042201A1 (pt)
EP (1) EP3141131A4 (pt)
JP (1) JP6654561B2 (pt)
CN (1) CN106255419B (pt)
BR (1) BR112016023713B1 (pt)
WO (1) WO2015170714A1 (pt)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3053050B1 (fr) * 2016-06-27 2019-09-06 Lesaffre Et Compagnie Utilisation d'un extrait proteique de levure pour stabiliser le trouble de la biere

Family Cites Families (19)

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Publication number Priority date Publication date Assignee Title
US3914450A (en) * 1973-04-09 1975-10-21 Anheuser Busch Concentrated extract of yeast and processes of making same
JPS61239866A (ja) * 1985-04-12 1986-10-25 Kanegafuchi Chem Ind Co Ltd 凍結変性防止方法
JPH05268975A (ja) * 1992-03-26 1993-10-19 Kanebo Ltd 静菌性を有するストレプトコッカス・ラクティス培養物の製造方法
JP3462637B2 (ja) * 1995-02-14 2003-11-05 第一工業製薬株式会社 安定剤およびそれを用いた酸性乳飲料ならびに乳酸菌飲料
JP3502316B2 (ja) * 2000-01-11 2004-03-02 ハウス食品株式会社 発酵飲料の製造方法
KR101202517B1 (ko) * 2003-07-16 2012-11-16 디에스엠 아이피 어셋츠 비.브이. 효모 추출물을 첨가하여 총 지방 양을 감소시킨 식품 또는 음료의 맛 개선 방법 및 이에 의해 수득된 식품 또는 음료
CA2607004C (en) * 2005-05-05 2016-01-26 Sensient Flavors Inc. Production of beta-glucans and mannans
JP4693157B2 (ja) * 2005-07-01 2011-06-01 株式会社興人 微生物培養基材
JP5416882B2 (ja) * 2006-12-07 2014-02-12 学校法人 関西大学 低分子化処理ガラクトマンナン、ガラクトマンナンの製造方法、食品素材の冷凍変性防止剤、食品または食品素材及び食品または食品素材の冷凍変性防止方法。
EP2137292B1 (en) * 2007-04-20 2019-05-22 Rymco International AG Peptide mixture as wine stabiliser
US20120058240A1 (en) * 2009-05-15 2012-03-08 Her Majesty The Queen In Right Of The Province Of Nova Scotia, As Represented By The Nova Scotia Agr Stable functional beverage compositions and methods of making same
JP2012055278A (ja) * 2010-09-13 2012-03-22 Snow Brand Milk Products Co Ltd 乳飲料類及びその製造方法
JP5967754B2 (ja) * 2011-05-02 2016-08-10 興人ライフサイエンス株式会社 酵母エキス抽出残渣の利用法
CN103717093B (zh) * 2011-08-26 2016-03-30 兴人生命科学株式会社 具有味道增强效果的酵母抽提物
CN103929978B (zh) * 2011-10-04 2017-05-31 东方酵母工业株式会社 富锌酵母提取物的制造方法和富锌酵母提取物、以及食品和蔬菜的绿色保持复原剂
TWI652992B (zh) * 2011-10-31 2019-03-11 興人生命科學股份有限公司 酵母來源之調味料、酵母蛋白質組成物之製造方法、及酵母來源之調味料之製造方法
CN102492052A (zh) * 2011-12-19 2012-06-13 成都宏安生物科技有限公司 一种从啤酒酵母废渣中提取甘露聚糖的方法
JP6113165B2 (ja) * 2012-07-20 2017-04-12 興人ライフサイエンス株式会社 アントシアニン系色素発色剤
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

Also Published As

Publication number Publication date
JP6654561B2 (ja) 2020-02-26
JPWO2015170714A1 (ja) 2017-04-20
BR112016023713B1 (pt) 2022-02-01
CN106255419B (zh) 2020-04-17
EP3141131A1 (en) 2017-03-15
CN106255419A (zh) 2016-12-21
US20170042201A1 (en) 2017-02-16
WO2015170714A1 (ja) 2015-11-12
EP3141131A4 (en) 2018-01-03

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B350 Update of information on the portal [chapter 15.35 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 07/05/2015, OBSERVADAS AS CONDICOES LEGAIS.