BR9813352A - Produção de hidrolisado - Google Patents

Produção de hidrolisado

Info

Publication number
BR9813352A
BR9813352A BR9813352-7A BR9813352A BR9813352A BR 9813352 A BR9813352 A BR 9813352A BR 9813352 A BR9813352 A BR 9813352A BR 9813352 A BR9813352 A BR 9813352A
Authority
BR
Brazil
Prior art keywords
lactic acid
fermentation stage
hydrolyzate
production
koji
Prior art date
Application number
BR9813352-7A
Other languages
English (en)
Inventor
Bee Gim Lim
Tsui Luan Ng
Sven Heyland
Thang Ho Dac
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of BR9813352A publication Critical patent/BR9813352A/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
    • 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

Abstract

Patente de Invenção:<B>"PRODUçãO DE HIDROLISADO"<D>. Um processo para a produção de um hidrolisado, o qual compreende fermentar um material contendo proteína e um carboidrato para formar um koji, hidrolisar o koji fermentado em uma temperatura entre 2 °C e 50 °C, e um pH de 5,6 a 7,0, por um período de 1 a 20 dias, caracterizado pelo fato de que a inoculação com uma cultura de uma bactéria de ácido láctico, capaz de conferir uma nota característica específica ao tempero, que é mais fote quando inoculando com a bactéria de ácido láctico no início do estágio de fermentação, do que quando inoculando com a mesma bactéria de ácido láctico após o estágio de fermentação, em uma densidade de inoculação de 10^ 3^ a 10^ 7^ cfu/g de koji fermentado, é efetuada antes ou no início do estágio de fermentação. O hidrolisado tem um sabor de carne e pode ser usado como um molho líquido, uma pasta ou como pó seco, como uma base para um agente de aromatização em produtos culinários.
BR9813352-7A 1997-10-31 1998-10-12 Produção de hidrolisado BR9813352A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP97119011A EP0913097B1 (en) 1997-10-31 1997-10-31 Production of a hydrolysate
PCT/EP1998/006523 WO1999022608A1 (en) 1997-10-31 1998-10-12 Production of hydrolysate

Publications (1)

Publication Number Publication Date
BR9813352A true BR9813352A (pt) 2000-08-22

Family

ID=8227542

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9813352-7A BR9813352A (pt) 1997-10-31 1998-10-12 Produção de hidrolisado

Country Status (15)

Country Link
US (1) US6383532B1 (pt)
EP (1) EP0913097B1 (pt)
JP (1) JP2001521728A (pt)
KR (1) KR19990037528A (pt)
CN (1) CN1102836C (pt)
AR (1) AR013999A1 (pt)
AT (1) ATE286663T1 (pt)
AU (1) AU1870599A (pt)
BR (1) BR9813352A (pt)
CA (1) CA2301314C (pt)
DE (1) DE69732238T2 (pt)
ES (1) ES2235209T3 (pt)
HK (1) HK1031808A1 (pt)
PT (1) PT913097E (pt)
WO (1) WO1999022608A1 (pt)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
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
US7176001B1 (en) * 2000-02-29 2007-02-13 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
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
WO2009076996A1 (en) * 2007-12-14 2009-06-25 Nestec S.A. A process for the preparation of a hydrolysate
JP5596536B2 (ja) * 2008-03-24 2014-09-24 日本水産株式会社 塩味増強剤及びそれを含有する飲食品
EP2288716B1 (en) * 2008-05-20 2013-03-27 Sempio Foods Company Method for producing corn gluten hydrolysate and corn gluten hydrolysate using the same
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)

* Cited by examiner, † Cited by third party
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 (pt) * 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
ES2220959T3 (es) * 1996-08-19 2004-12-16 Societe Des Produits Nestle S.A. Produccion de un condimento.

Also Published As

Publication number Publication date
AU1870599A (en) 1999-05-24
CN1102836C (zh) 2003-03-12
PT913097E (pt) 2005-03-31
KR19990037528A (ko) 1999-05-25
CA2301314C (en) 2008-05-06
DE69732238D1 (de) 2005-02-17
JP2001521728A (ja) 2001-11-13
EP0913097B1 (en) 2005-01-12
US6383532B1 (en) 2002-05-07
CA2301314A1 (en) 1999-05-14
DE69732238T2 (de) 2005-12-08
AR013999A1 (es) 2001-01-31
WO1999022608A1 (en) 1999-05-14
ES2235209T3 (es) 2005-07-01
HK1031808A1 (en) 2001-06-29
ATE286663T1 (de) 2005-01-15
CN1278145A (zh) 2000-12-27
EP0913097A1 (en) 1999-05-06

Similar Documents

Publication Publication Date Title
BR9813352A (pt) Produção de hidrolisado
DE69533188T2 (de) Stabilisierte transglutaminase und diese enthaltende enzymatische zubereitung
Montel et al. Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model
DE69509669D1 (de) Herstellung von gefrorenen fermentierten nahrungsmitteln mit gefrierschutz-polypeptide expremierenden mikroorganismen
KR900002714A (ko) 식 료
ES471482A1 (es) Un metodo para la preparacion de un pienso animal
IE35854B1 (en) Microbiological production of protein
FR2401996A1 (fr) Composition concentree de micrococcus varians et d&#39;une bacterie productrice d&#39;acide lactique, et son application au traitement de produits a base de chair, notamment des saucisses et saucissons
MX5937E (es) Procedimiento para la produccion de una biomasa bacteriostatica a partir de cepas de beggiatoa
ES459885A1 (es) Metodo de mejorar la estabilidad microbiologica a largo pla-zo de un producto alimenticio proteico.
DE60027032D1 (de) Zwiebel- und knoblauchbiohydrolysate und deren verwendung als natürliche würzstoffe
GB1549196A (en) Food product and process
KR910002356A (ko) 단백질 가수분해
KR910016269A (ko) 알코올 내성부여 발효물의 제조방법 및 알코올 내성부여 발효식품
ATE12949T1 (de) Neuer organismus und dessen verwendung zur herstellung von revalorisierten molkenprodukten.
KR870006851A (ko) 복합유산균을 이용한 발효햄의 단기숙성 방법
HUP0104563A2 (hu) Eljárás élelmiszer-fermentáló anyagok előállítására
DK1158861T3 (da) Fødevareprodukt og fremgangsmåde til fremstilling heraf
DE50104517D1 (de) Verfahren zur Herstellung eines Naturproduktes durch Fermentation
JPH0394653A (ja) 発酵二液混熟法による発酵調味液の製造法
Dimova et al. Enzyme Peptone for Microbiological Purposes, obtained from extracted calf skin
KR950013395A (ko) 분리 대두단백질 및 탄수화물 혼합물을 사용한 콩발효유의 신속한 제조방법
KR900000036A (ko) 식품품질개선용 발효산물 및 그 제조방법
KR960009893A (ko) 김치로부터 분리한 사카로마이세스 속(Saccharomyces sp.) YK-19을 이용한 개량 김치 제조방법
Karovičová et al. Organic acids production by lactic acid fermentation of vegetables (celeriac and capsicum)

Legal Events

Date Code Title Description
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]

Free format text: INDEFIRO O PEDIDO DE ACORDO COM O(S) ARTIGO(S) 8O DA LPI.

B09B Patent application refused [chapter 9.2 patent gazette]

Free format text: MANTIDO O INDEFERIMENTO UMA VEZ QUE NAO FOI APRESENTADO RECURSO DENTRO DO PRAZO LEGAL.

B15K Others concerning applications: alteration of classification

Ipc: A23J 3/34 (2006.01), A23L 27/21 (2016.0