FR2178003B1 - - Google Patents

Info

Publication number
FR2178003B1
FR2178003B1 FR7310801A FR7310801A FR2178003B1 FR 2178003 B1 FR2178003 B1 FR 2178003B1 FR 7310801 A FR7310801 A FR 7310801A FR 7310801 A FR7310801 A FR 7310801A FR 2178003 B1 FR2178003 B1 FR 2178003B1
Authority
FR
France
Legal status (The legal status 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 status listed.)
Expired
Application number
FR7310801A
Other versions
FR2178003A1 (fr
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kikkoman Corp
Original Assignee
Kikkoman Shoyu 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 Kikkoman Shoyu KK filed Critical Kikkoman Shoyu KK
Publication of FR2178003A1 publication Critical patent/FR2178003A1/fr
Application granted granted Critical
Publication of FR2178003B1 publication Critical patent/FR2178003B1/fr
Expired legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • 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
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins
    • A23J3/344—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins of casein

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Seasonings (AREA)
FR7310801A 1972-03-27 1973-03-26 Expired FR2178003B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP47029825A JPS5034640B2 (fr) 1972-03-27 1972-03-27

Publications (2)

Publication Number Publication Date
FR2178003A1 FR2178003A1 (fr) 1973-11-09
FR2178003B1 true FR2178003B1 (fr) 1976-06-11

Family

ID=12286785

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7310801A Expired FR2178003B1 (fr) 1972-03-27 1973-03-26

Country Status (5)

Country Link
US (1) US3932671A (fr)
JP (1) JPS5034640B2 (fr)
CH (1) CH573979A5 (fr)
DE (1) DE2314984C3 (fr)
FR (1) FR2178003B1 (fr)

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5612095B2 (fr) * 1974-07-12 1981-03-18
JPS5119196A (en) * 1974-08-07 1976-02-16 Marukin Shoyu Kk Chomiryono seizoho
JPS5151592A (en) * 1974-10-25 1976-05-07 Kikkoman Shoyu Co Ltd Shoyuno sokujoho
JPS5151593A (en) * 1974-10-25 1976-05-07 Kikkoman Shoyu Co Ltd Shoyuno renzokusokujoho
NL7711700A (nl) * 1976-10-28 1978-05-03 Hiroo Fukusima Vloeibaar smaakingredient en een bereidingswijze daarvoor.
US4836855A (en) * 1983-03-01 1989-06-06 Abc Bio-Industries Additive of protein nature for hydraulic cements, mortars & concretes, and use thereof in the field construction
FR2542013B1 (fr) * 1983-03-01 1986-01-03 Abc Bio Ind Procede de preparation et de conservation d'un hydrolysat proteinique utile notamment dans le domaine agro-alimentaire
DE3313330A1 (de) * 1983-04-13 1984-10-25 Hoechst Ag, 6230 Frankfurt Stickstoffquelle fuer organismen
GB8428621D0 (en) * 1984-11-13 1984-12-19 Alcan Int Ltd Lubricant
JPS62257360A (ja) * 1986-04-29 1987-11-09 Kazuharu Osajima 低分子量ペプチドを主成分とする呈味物質の製法
US4777051A (en) * 1986-06-20 1988-10-11 Ajinomoto Co., Inc. Process for the production of a composition for animal feed
US5273773A (en) * 1987-07-06 1993-12-28 Katayama Chemical Works Co., Ktd. Protein partial degradation products
EP0298419B1 (fr) * 1987-07-06 1992-05-20 Katayama Chemical Works Co., Ltd. Produit de dégradation partielle de proteines, procédé pour le préparer et son utilisation
US5274079A (en) * 1987-07-27 1993-12-28 Katayama Chemical Works Co., Ltd. Protein partial degradation products that are useful as surface active agents and dispersing agents
US4871575A (en) * 1988-03-07 1989-10-03 Deltown Chemurgic Corporation Flavor and texture improved canned animal flesh and process
US4830861A (en) * 1988-07-14 1989-05-16 Bristol-Myers Company Low manganese high protein rice flour
DE4413951C1 (de) * 1994-04-21 1995-08-03 Cpc Maizena Gmbh Verfahren zur Herstellung einer Würzsoße
US5741705A (en) * 1995-02-23 1998-04-21 Quest International Flavors & Food Ingredients Company, Division Of Indopco, Inc. Method for in vitro cell growth of eucaryotic cells using low molecular weight peptides
WO1998043498A1 (fr) * 1997-04-01 1998-10-08 Nichimo Co., Ltd. Produit comprenant un ingredient favorable a la sante et son procede de production
EP0829205B1 (fr) * 1996-09-17 2001-12-19 Societe Des Produits Nestle S.A. Production d'un assaisonnement
JP3363101B2 (ja) * 1998-10-12 2003-01-08 株式会社キティー 細胞及びタンパク質の機能を変える有機酸発酵液
ITBO20020047A1 (it) * 2002-01-30 2003-07-30 Mario Menegatto Metodo ed impianto per la trasformazione di granaglie
DE60307766T2 (de) * 2002-12-10 2007-10-11 Ajinomoto Co., Inc. Gewürzmittel und Verfahren zu seiner Herstellung
WO2009076996A1 (fr) * 2007-12-14 2009-06-25 Nestec S.A. Procédé de préparation d'un hydrolysat
KR100941778B1 (ko) 2009-09-09 2010-02-11 주식회사 두원식품 담수어를 이용한 어분의 제조방법
JP5666455B2 (ja) * 2009-09-10 2015-02-12 キッコーマン株式会社 粉末調味料およびその製造方法
JP6433670B2 (ja) * 2013-05-31 2018-12-05 ヤマサ醤油株式会社 醸造醤油および醸造醤油の製造方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3364034A (en) * 1964-03-09 1968-01-16 Swift & Co Method for removing characteristic flavor and/or odor from vegetable protein materials
US3443969A (en) * 1965-03-15 1969-05-13 Takeda Chemical Industries Ltd Method for preparing condiments from yeasts
US3495991A (en) * 1965-04-27 1970-02-17 Kikkoman Shoyu Co Ltd Method of producing a seasoning
US3689277A (en) * 1970-05-05 1972-09-05 Bio Tech Resources Preparation of a caramel flavored protein hydrolysate
US3761353A (en) * 1972-01-13 1973-09-25 Rohm & Haas Enzymatic protein solubilization

Also Published As

Publication number Publication date
DE2314984B2 (de) 1977-12-08
CH573979A5 (fr) 1976-03-31
FR2178003A1 (fr) 1973-11-09
DE2314984C3 (de) 1981-06-04
DE2314984A1 (de) 1973-10-18
US3932671A (en) 1976-01-13
JPS4898095A (fr) 1973-12-13
JPS5034640B2 (fr) 1975-11-10

Similar Documents

Publication Publication Date Title
FR2184710B1 (fr)
CH586692A5 (fr)
BG19349A1 (fr)
BG19658A1 (fr)
BG19955A1 (fr)
BG20008A1 (fr)
BG20480A1 (fr)
BG20645A1 (fr)
CH1348472A4 (fr)
CH533572A4 (fr)
CH559489A5 (fr)
CH559550A5 (fr)
CH559783A5 (fr)
CH560765A5 (fr)
CH560870A5 (fr)
CH562334A5 (fr)
CH566815A5 (fr)
CH567592A5 (fr)
CH567780A5 (fr)
CH567874A5 (fr)
CH568421A5 (fr)
CH568548A5 (fr)
CH569171A5 (fr)
CH569267A5 (fr)
CH569920A5 (fr)

Legal Events

Date Code Title Description
ST Notification of lapse