DK0574586T3 - Fremgangmåde til fremstilling af føde- og drikkevarer - Google Patents

Fremgangmåde til fremstilling af føde- og drikkevarer

Info

Publication number
DK0574586T3
DK0574586T3 DK92923564.6T DK92923564T DK0574586T3 DK 0574586 T3 DK0574586 T3 DK 0574586T3 DK 92923564 T DK92923564 T DK 92923564T DK 0574586 T3 DK0574586 T3 DK 0574586T3
Authority
DK
Denmark
Prior art keywords
food
beverages
procedure
preparation
enzyme
Prior art date
Application number
DK92923564.6T
Other languages
English (en)
Inventor
Nobuko Yoshida
Nobuo Ogata
Makoto Egi
Hideo Nasu
Yoichi Koiwa
Shigenori Ohta
Original Assignee
Kyowa Hakko Kogyo 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 Kyowa Hakko Kogyo Kk filed Critical Kyowa Hakko Kogyo Kk
Application granted granted Critical
Publication of DK0574586T3 publication Critical patent/DK0574586T3/da

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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Tea And Coffee (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Non-Alcoholic Beverages (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
DK92923564.6T 1991-11-12 1992-11-12 Fremgangmåde til fremstilling af føde- og drikkevarer DK0574586T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP29595591 1991-11-12
JP11485992 1992-05-07

Publications (1)

Publication Number Publication Date
DK0574586T3 true DK0574586T3 (da) 1997-02-10

Family

ID=26453516

Family Applications (1)

Application Number Title Priority Date Filing Date
DK92923564.6T DK0574586T3 (da) 1991-11-12 1992-11-12 Fremgangmåde til fremstilling af føde- og drikkevarer

Country Status (8)

Country Link
US (1) US5520933A (da)
EP (1) EP0574586B1 (da)
JP (1) JP3114995B2 (da)
AT (1) ATE147945T1 (da)
AU (1) AU655516B2 (da)
DE (1) DE69217045T2 (da)
DK (1) DK0574586T3 (da)
WO (1) WO1993009681A1 (da)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5944597A (en) * 1995-02-16 1999-08-31 Swift-Eckrich, Inc. Method for defatting meat and defatted products
CA2223786A1 (en) 1995-06-08 1996-12-27 Kyowa Hakko Kogyo Co., Ltd. Flavoring agent
KR100266373B1 (ko) * 1997-01-06 2000-09-15 더블유. 유 병 김치의 제조방법
KR100275526B1 (ko) * 1997-06-13 2000-12-15 더블유. 유 병 강화 김치믹스 조성물
US5976584A (en) * 1997-11-07 1999-11-02 Yoo; Byong W. Method for preparing kimchi
DE19917715A1 (de) * 1999-04-09 2000-10-19 Danisco A S Kopenhagen Koebenh Neuartige Schutzkulturen und deren Verwendung bei der Konservierung von Lebensmitteln
WO2004040997A2 (en) * 2002-11-01 2004-05-21 Cargill, Incorporated Multiple component food product useful for delivering glucosamine and/or n­acetyl-d-glucosamine
FR2846004B1 (fr) * 2002-10-16 2006-06-23 Maco Pharma Sa Composition pour culture de cellules notamment animales ou de tissus, comprenant du polyethylene glycol
US20060058263A1 (en) * 2002-11-01 2006-03-16 Rogers Brent D Heat pasturized liquids containing glucosamine
KR100506832B1 (ko) * 2002-12-31 2005-08-10 주식회사 해찬들 매운맛이 감소된 고추장용 코지의 제조방법, 동 방법에의해 제조된 코지 및 상기 코지로부터 제조되는 고추장
WO2005065467A1 (en) * 2004-01-02 2005-07-21 Soo Yeul Lee Method of manufacturing ketchup in red, green or yellow color using liquid kimchi
US20050153014A1 (en) * 2004-01-09 2005-07-14 Farnham William F. Creamy alcoholic beverages and methods for making same
JP4894015B2 (ja) * 2005-05-16 2012-03-07 株式会社琉球バイオリソース開発 爆砕発酵処理バガスの製造方法
AU2007229766A1 (en) * 2006-03-29 2007-10-04 Nestec S.A. A sweet food composition with low sugar contents
US20090252832A1 (en) * 2008-04-04 2009-10-08 Patrick Cudahy, Inc. Method and Apparatus for Producing Cooked Bacon Using Starter Cultures
JP5410641B2 (ja) * 2011-05-23 2014-02-05 有限会社メイショウ 樹木を原料として用いたアルコールを製造する方法、及びそれによって得られたアルコール溶液
US20140272014A1 (en) * 2013-03-15 2014-09-18 Jay Joseph Janicke Process for storage of raw vegetables
CN103504365B (zh) * 2013-09-07 2016-02-10 五河县亿家念食品有限公司 一种酸奶虾肉火腿肠
JP6887663B2 (ja) * 2016-12-14 2021-06-16 学校法人関西学院 アグマチンの製造方法及びその利用

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2924521A (en) * 1958-12-12 1960-02-09 Eric J Hewitt Natural flavor of processed foods
US3469993A (en) * 1966-07-11 1969-09-30 Miles Lab Lipolyzed milk fat products
US3780182A (en) * 1971-01-18 1973-12-18 Kraftco Corp Method for imparting cheese-like flavor to proteinaceous materials
JPS5239904B2 (da) * 1973-05-04 1977-10-07
JPS5650554B2 (da) * 1974-11-20 1981-11-30
AU551956B2 (en) * 1981-05-07 1986-05-15 Unilever Plc Fat processing
JPS58116689A (ja) * 1981-12-28 1983-07-11 Asahi Denka Kogyo Kk リパ−ゼによる油脂類のエステル基交換反応方法
JPS5966856A (ja) * 1982-10-06 1984-04-16 Snow Brand Milk Prod Co Ltd バタ−フレ−バ−の製造方法
JPS59113869A (ja) * 1982-12-21 1984-06-30 Snow Brand Milk Prod Co Ltd 風味の強いチ−ズフレ−バ−の生成方法
US4595594A (en) * 1983-09-19 1986-06-17 Stauffer Chemical Company Process for preparing intensified cheese flavor product
JPS6098959A (ja) * 1983-10-31 1985-06-01 Fumio Nishikawa 調味エキスの製造方法
US4657862A (en) * 1984-07-31 1987-04-14 International Flavors & Fragrances Inc. Preparation of naturally-occurring C2-C5 alkyl esters of C4-C5 carboxylic acids by means of fermentation of C5-C6 amino acids in the presence of C2-C5 alcohols
JPS62130661A (ja) * 1985-12-03 1987-06-12 Takasago Corp 青臭香味物質の製法
JPS63105652A (ja) * 1986-10-22 1988-05-10 Meiji Seika Kaisha Ltd 天然蛋白調味料の製造方法

Also Published As

Publication number Publication date
US5520933A (en) 1996-05-28
ATE147945T1 (de) 1997-02-15
AU655516B2 (en) 1994-12-22
DE69217045T2 (de) 1997-06-26
WO1993009681A1 (en) 1993-05-27
EP0574586A1 (en) 1993-12-22
EP0574586B1 (en) 1997-01-22
AU2932892A (en) 1993-06-15
JP3114995B2 (ja) 2000-12-04
EP0574586A4 (da) 1994-02-23
DE69217045D1 (de) 1997-03-06

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