JP2011512142A5 - - Google Patents
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- JP2011512142A5 JP2011512142A5 JP2010547028A JP2010547028A JP2011512142A5 JP 2011512142 A5 JP2011512142 A5 JP 2011512142A5 JP 2010547028 A JP2010547028 A JP 2010547028A JP 2010547028 A JP2010547028 A JP 2010547028A JP 2011512142 A5 JP2011512142 A5 JP 2011512142A5
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- yeast extract
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- 229940041514 Candida albicans extract Drugs 0.000 claims description 18
- 239000012138 yeast extract Substances 0.000 claims description 18
- DHMQDGOQFOQNFH-UHFFFAOYSA-N glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000004471 Glycine Substances 0.000 claims description 6
- 102000026947 Plant Proteins Human genes 0.000 claims description 6
- 108010064851 Plant Proteins Proteins 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000021118 plant-derived protein Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 229940073490 Sodium Glutamate Drugs 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-UHFFFAOYSA-M monosodium glutamate Chemical compound [Na+].[O-]C(=O)C(N)CCC(O)=O LPUQAYUQRXPFSQ-UHFFFAOYSA-M 0.000 claims description 4
- 229960002989 Glutamic Acid Drugs 0.000 claims description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 3
- 239000004220 glutamic acid Substances 0.000 claims description 3
- 235000013922 glutamic acid Nutrition 0.000 claims description 3
- 239000000376 reactant Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 2
- 239000011552 falling film Substances 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N β-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 3
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims 2
- 229910052708 sodium Inorganic materials 0.000 claims 2
- 239000011734 sodium Substances 0.000 claims 2
- 239000004278 EU approved seasoning Substances 0.000 claims 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 239000002773 nucleotide Substances 0.000 claims 1
- 125000003729 nucleotide group Chemical group 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 claims 1
- 230000035484 reaction time Effects 0.000 claims 1
- 235000013555 soy sauce Nutrition 0.000 claims 1
- 239000004198 disodium guanylate Substances 0.000 description 5
- 239000004194 disodium inosinate Substances 0.000 description 5
- 238000001914 filtration Methods 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating Effects 0.000 description 1
Description
本発明は既存技術の上記問題を解決した。本発明の目的は、酵母抽出物の調製方法を提供することで、その方法には、(a)原料酵母抽出物（ペースト状）や、ブドウ糖、塩化ナトリウム、グリシン、加水分解済植物プロテイン（ＨＶＰ）及び水を反応窯の中でミックスし、（b）得られた混合物を熱反応させ、（c）熱反応が終わると、得られた生成物を調合し、（d）反応後の酵母抽出物をろ過して、酵母抽出物を含有するろ過液が得られる、のステップが含まれる。 The present invention has solved the above-mentioned problems of existing technology. The object of the present invention is to provide a method for preparing a yeast extract, which includes (a) raw material yeast extract (paste), glucose, sodium chloride, glycine, hydrolyzed plant protein (HVP). ) And water in a reaction kiln, (b) the resulting mixture is reacted thermally, (c) when the thermal reaction is finished, the resulting product is formulated, and (d) yeast extraction after the reaction Filtering the product to obtain a filtrate containing the yeast extract.
本発明の具体的な実施方式中、ステップ（a）において、原料は、２５０〜４００重量部（ドライベース）のペースト状の原料酵母抽出物、６〜１０重量部のブドウ糖、２０〜４０重量部の塩化ナトリウム、６〜１０重量部のグリシン、８０〜１００重量部（ドライベース）の加水分解植物プロテイン及び適当量の反応物の濃度を２５〜４０％にさせる水などによって構成される。 In a specific implementation method of the present invention, in step (a), the raw material is 250 to 400 parts by weight (dry base) of a paste-like raw material yeast extract, 6 to 10 parts by weight of glucose, and 20 to 40 parts by weight. Of sodium chloride, 6 to 10 parts by weight of glycine, 80 to 100 parts by weight (dry base) of hydrolyzed plant protein, and water that brings the concentration of the appropriate amount of reactants to 25 to 40%.
本発明の具体的な実施方式中、ステップ（c）において、６〜１０ｗｔ％のグルタミン酸ナトリウムと１．０〜３．０ｗｔ％の５”―イノシン酸二ナトリウム＋５”―グアニル酸二ナトリウムを使って、得られた生成物を調合するが、好ましくは７〜９ｗｔ％のグルタミン酸と１．５〜２．５ｗｔ％の５”―イノシン酸二ナトリウム＋５”―グアニル酸二ナトリウムを使用する。 In a specific implementation mode of the present invention, in step (c), 6 to 10 wt% sodium glutamate and 1.0 to 3.0 wt% 5 "-disodium inosinate + 5" -disodium guanylate are used. The resulting product is formulated, preferably using 7-9 wt% glutamic acid and 1.5-2.5 wt% 5 "-disodium inosinate + 5" -disodium guanylate.
本発明の具体的な実施方式中、ステップ（a）において、原料は、２５０〜４００重量部（ドライベース）のペースト状酵母抽出物（ペースト状）、６〜１０重量部のブドウ糖、２０〜４０重量部の塩化ナトリウム、６〜１０重量部のグリシン、８０〜１００重量部（ドライベース）の加水分解植物プロテイン及び適当量の反応物の濃度を２５〜４０％にさせる水などによって構成される。 In the specific implementation method of the present invention, in step (a), the raw materials are 250 to 400 parts by weight (dry base) of paste-like yeast extract (paste), 6 to 10 parts by weight of glucose, 20 to 40. Consists of parts by weight of sodium chloride, 6 to 10 parts by weight of glycine, 80 to 100 parts by weight (dry base) of hydrolyzed plant protein, and water that brings the concentration of the appropriate amount of reactants to 25 to 40%.
本発明の具体的な実施方式中、ステップ（c）において、６〜１０ｗｔ％のグルタミン酸ナトリウムと１．０〜３．０ｗｔ％の５”―イノシン酸二ナトリウム＋５”―グアニル酸二ナトリウムを使って、得られた生成物を調合するが、好ましくは７〜９ｗｔ％のグルタミン酸と１．５〜２．５ｗｔ％の５”―イノシン酸二ナトリウム＋５”―グアニル酸二ナトリウムを使用する。 In a specific implementation mode of the present invention, in step (c), 6 to 10 wt% sodium glutamate and 1.0 to 3.0 wt% 5 "-disodium inosinate + 5" -disodium guanylate are used. The resulting product is formulated, preferably using 7-9 wt% glutamic acid and 1.5-2.5 wt% 5 "-disodium inosinate + 5" -disodium guanylate.
酵母抽出物の生産
実施例１では、先ず、２５０重量部（ドライベース）の酵母抽出物（ペースト状）や、６重量部のブドウ糖、２０重量部の塩化ナトリウム、６重量部のグリシン、８０重量部（ドライベース）の加水分解植物プロテイン及び６００重量部の水を反応窯の中に入れてミックスする。それから、得られた混合物を反応窯の中に移して、混合物を１００℃、ｐＨ値４．５の下で、４０分間熱反応させる。加熱・沈殿させてから、６ｗｔ％のグルタミン酸ナトリウムと１．０ｗｔ％の「５”−イノシン酸二ナトリウム＋５”−グアニル酸二ナトリウム」を入れて調合する。最終製品の中に原料中の沈殿物が入らないように、酵母抽出物を２００メッシュのフィルターでろ過する。ろ過が終わると、ろ過液をシングル・エフェクト流下液膜式蒸発器に移して、６５ｗｔ％濃度以上にまで濃縮するが、好ましくは６５〜７０ｗｔ％にまで濃縮して、最終酵母抽出物製品が得られる。
Production of yeast extract In Example 1, first, 250 parts by weight (dry base) of yeast extract (paste form), 6 parts by weight of glucose, 20 parts by weight of sodium chloride, 6 parts by weight of glycine, 80 parts by weight Part (dry base) of hydrolyzed plant protein and 600 parts by weight of water are placed in a reaction kiln and mixed. The resulting mixture is then transferred into a reaction kiln and the mixture is allowed to react for 40 minutes at 100 ° C. and a pH value of 4.5. After heating and precipitating, 6 wt% sodium glutamate and 1.0 wt% “5” -disodium inosinate + 5 ”-disodium guanylate” are added to prepare. The yeast extract is filtered through a 200-mesh filter so that the final product does not contain precipitates in the raw material. When filtration is complete, the filtrate is transferred to a single effect falling film evaporator and concentrated to a concentration of 65 wt% or more, but preferably to 65-70 wt% to obtain the final yeast extract product. It is done.
Claims (9)
（a）原料酵母抽出物、ブドウ糖、塩化ナトリウム、グリシン、加水分解済植物プロテイン及び水を反応窯の中でミックスし、
（b）ステップ（a）から得られた混合物を１００〜１３０℃、ｐH値４.５〜６.３の下で、４０〜９０分間熱反応させ、
（c）ステップ（b）の前記熱反応が終わると、得られた生成物に6〜10wt％のグルタミン酸ナトリウムと１．０〜３．０ｗｔ％の味出しヌクレオチド二ナトリウムで調合し、及び
（d）反応後の酵母抽出物をろ過して、酵母抽出物を含有するろ過液を得る、
のステップを含む酵母抽出物の調製方法。 In the method for preparing a yeast extract, the method includes:
(A) Mix raw yeast extract, glucose, sodium chloride, glycine, hydrolyzed plant protein and water in a reaction kiln,
(B) The mixture obtained from step (a) is thermally reacted at 100 to 130 ° C. and a pH value of 4.5 to 6.3 for 40 to 90 minutes,
(C) Upon completion of the thermal reaction of step (b), the resulting product is formulated with 6-10 wt% sodium glutamate and 1.0-3.0 wt% flavored nucleotide disodium; and (d ) Filter the yeast extract after the reaction to obtain a filtrate containing the yeast extract.
A method for preparing a yeast extract comprising the steps of:
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810006186.6 | 2008-02-21 | ||
| CN2008100061866A CN101513246B (en) | 2008-02-21 | 2008-02-21 | Yeast extract, preparation method and application thereof |
| PCT/CN2008/072227 WO2009103206A1 (en) | 2008-02-21 | 2008-09-01 | A yeast extract, its processing method and application thereof |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2011512142A JP2011512142A (en) | 2011-04-21 |
| JP2011512142A5 true JP2011512142A5 (en) | 2012-12-20 |
| JP5398745B2 JP5398745B2 (en) | 2014-01-29 |
Family
ID=40985052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2010547028A Active JP5398745B2 (en) | 2008-02-21 | 2008-09-01 | Yeast extract, preparation method and application |
Country Status (6)
| Country | Link |
|---|---|
| JP (1) | JP5398745B2 (en) |
| KR (1) | KR101255421B1 (en) |
| CN (1) | CN101513246B (en) |
| RU (1) | RU2455833C2 (en) |
| TR (1) | TR201006957T1 (en) |
| WO (1) | WO2009103206A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744212B (en) * | 2008-11-28 | 2012-08-08 | 安琪酵母股份有限公司 | Vegetarian food type meat flavor yeast extract, preparation method thereof and application thereof |
| CN101756152B (en) * | 2008-12-24 | 2012-12-12 | 安琪酵母股份有限公司 | Flavor preparing type bear yeast extractive product and production method thereof |
| CN102031275B (en) * | 2010-11-19 | 2013-01-23 | 山东福田药业有限公司 | Method for preparing yeast cream by using waste yeast |
| KR101276251B1 (en) * | 2010-11-29 | 2013-06-20 | (주)세우 | Manufacturing method of yeast soy sauce using yeast extract and yeast soy manufactured by said the method |
| CN102365993B (en) * | 2011-09-30 | 2013-02-27 | 厦门银祥集团有限公司 | Compound preparation for inhibiting unpleasant odor generated during process of high temperature sterilization of meat products |
| CN102442884B (en) * | 2011-11-11 | 2013-11-27 | 李锦记（新会）食品有限公司 | Method for recovering ethanol during soy production process and device thereof |
| CN102422986A (en) * | 2011-12-21 | 2012-04-25 | 无锡正大畜禽有限公司 | Flavoring agent for livestock and poultry |
| CN104023544A (en) * | 2012-01-03 | 2014-09-03 | 雀巢产品技术援助有限公司 | Thermally processed, shelf-stable dairy-based compositions and methods for making same |
| US10285421B2 (en) * | 2012-07-20 | 2019-05-14 | KOHJIN Life Sciences Co., Ltd. | Anthocyanin-pigment color developer |
| CN102907652B (en) * | 2012-10-18 | 2013-09-18 | 湖北工业大学 | Special yeast nutrient salt for soy sauce brewing and application of yeast nutrient salt |
| CN103907873B (en) * | 2013-01-08 | 2016-02-10 | 安琪酵母股份有限公司 | Delicate flavour sauce and preparation method thereof |
| WO2014162936A1 (en) * | 2013-04-02 | 2014-10-09 | オリエンタル酵母工業株式会社 | Yeast extract containing copper, method for manufacturing same, food product, and green color preserving and restoring agent for vegetables |
| US20170027205A1 (en) * | 2014-04-29 | 2017-02-02 | International Flavors & Fragrances Inc. | Method for drying reaction flavor mixtures |
| CN104905210B (en) * | 2015-05-13 | 2017-08-01 | 珠海天香苑生物科技发展股份有限公司 | It is a kind of for yeast extract compound seasoner of soy sauce and preparation method thereof |
| CN104982875B (en) * | 2015-06-08 | 2017-09-29 | 珠海天香苑生物科技发展股份有限公司 | Salt tolerant Acid-tolerant yeasts extract and its preparation method and application |
| WO2017114403A1 (en) * | 2015-12-28 | 2017-07-06 | Novozymes A/S | Method for producing a yeast extract |
| CN107586815B (en) * | 2016-07-08 | 2021-03-26 | 安琪酵母股份有限公司 | Yeast peptone and preparation method and application thereof |
| KR102229804B1 (en) | 2018-01-02 | 2021-03-19 | 주식회사 다인소재 | Natural antimicrobial composition with polylysine and application method of the composition |
| CN108391805A (en) * | 2018-04-09 | 2018-08-14 | 王景硕 | One kind is rendered palatable composite pungent and fragrant flavorings and preparation method thereof |
| CN109043466B (en) * | 2018-11-06 | 2022-02-08 | 佛山市海天(高明)调味食品有限公司 | Seasoning composition and preparation method thereof |
| CN111011817A (en) * | 2019-12-21 | 2020-04-17 | 北京五兴食品科技有限公司 | Spiced balm and preparation method and application thereof |
| CN114651965A (en) * | 2020-12-23 | 2022-06-24 | 安琪酵母股份有限公司 | Non-meat-source characteristic meat flavor yeast extract and preparation method thereof |
| CN114651964A (en) * | 2020-12-23 | 2022-06-24 | 安琪酵母股份有限公司 | Non-meat-source yeast extract with strong meat flavor and preparation method thereof |
| CN113598357A (en) * | 2021-08-06 | 2021-11-05 | 安琪酵母股份有限公司 | Animal-source-free flavor yeast extract product and preparation method and application thereof |
| CN114259034A (en) * | 2021-12-10 | 2022-04-01 | 福建正味生物科技有限公司 | Sauce flavor agent and preparation method and application thereof |
| CN115944067A (en) * | 2022-12-30 | 2023-04-11 | 安琪酵母股份有限公司 | Yeast extract-rich brine seasoning and preparation method and application thereof |
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| JPS5328980B2 (en) * | 1974-03-18 | 1978-08-17 | ||
| JPH0394653A (en) * | 1989-09-07 | 1991-04-19 | Satoshi Hosokawa | Fermented flavoring solution using fermentation two part liquid-mixed heating method, its production and flavored pickle using the same |
| JP2604301B2 (en) * | 1992-06-08 | 1997-04-30 | 日本製紙株式会社 | Yeast extract composition and method for producing the same |
| PL318139A1 (en) * | 1995-05-10 | 1997-05-12 | Thymopharma Ag | Small-molecule extract of active substances from yeast and method of obtaining same |
| US6344231B1 (en) * | 1997-09-29 | 2002-02-05 | Nihon Tobacco Inc. | Yeast extract composition, yeast for obtaining the same, and process for producing yeast extract composition |
| JP3496489B2 (en) * | 1997-11-17 | 2004-02-09 | 味の素株式会社 | Seasoning material production method |
| KR20000053896A (en) * | 2000-05-04 | 2000-09-05 | 이장무 | Manufacturing method of high taste meat yeast extract |
| JP3538376B2 (en) * | 2000-09-28 | 2004-06-14 | ハウス食品株式会社 | Seasoning, method for producing seasoning, and method for producing food using seasoning |
| CN1977661B (en) * | 2005-12-09 | 2010-08-11 | 安琪酵母股份有限公司 | Method for production of beef-flavouring thermal response yeast extract and product thereof |
| WO2009100151A2 (en) | 2008-02-05 | 2009-08-13 | Michels Steven R | Gaming apparatus and method |
-
2008
- 2008-02-21 CN CN2008100061866A patent/CN101513246B/en not_active Expired - Fee Related
- 2008-09-01 KR KR1020107019526A patent/KR101255421B1/en not_active IP Right Cessation
- 2008-09-01 WO PCT/CN2008/072227 patent/WO2009103206A1/en active Application Filing
- 2008-09-01 JP JP2010547028A patent/JP5398745B2/en active Active
- 2008-09-01 RU RU2010137647/10A patent/RU2455833C2/en active
- 2008-09-01 TR TR2010/06957T patent/TR201006957T1/en unknown
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