JP2020078340A5 - - Google Patents
Download PDFInfo
- Publication number
- JP2020078340A5 JP2020078340A5 JP2020030855A JP2020030855A JP2020078340A5 JP 2020078340 A5 JP2020078340 A5 JP 2020078340A5 JP 2020030855 A JP2020030855 A JP 2020030855A JP 2020030855 A JP2020030855 A JP 2020030855A JP 2020078340 A5 JP2020078340 A5 JP 2020078340A5
- Authority
- JP
- Japan
- Prior art keywords
- odor
- masking
- yeast
- lactic acid
- fermented
- Prior art date
- 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.)
- Granted
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 24
- 230000000873 masking effect Effects 0.000 claims 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 13
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 13
- 235000014655 lactic acid Nutrition 0.000 claims 12
- 239000004310 lactic acid Substances 0.000 claims 12
- 241000894006 Bacteria Species 0.000 claims 11
- 235000013322 soy milk Nutrition 0.000 claims 11
- 235000013372 meat Nutrition 0.000 claims 8
- 241000251468 Actinopterygii Species 0.000 claims 7
- 239000000796 flavoring agent Substances 0.000 claims 5
- 235000019634 flavors Nutrition 0.000 claims 5
- 235000011194 food seasoning agent Nutrition 0.000 claims 5
- 244000144972 livestock Species 0.000 claims 5
- 239000000203 mixture Substances 0.000 claims 5
- 241000751214 Lactobacillus malefermentans Species 0.000 claims 4
- 244000294411 Mirabilis expansa Species 0.000 claims 4
- 235000015429 Mirabilis expansa Nutrition 0.000 claims 4
- 108010064851 Plant Proteins Proteins 0.000 claims 4
- 244000299461 Theobroma cacao Species 0.000 claims 4
- 239000004480 active ingredient Substances 0.000 claims 4
- 235000013336 milk Nutrition 0.000 claims 4
- 239000008267 milk Substances 0.000 claims 4
- 210000004080 milk Anatomy 0.000 claims 4
- 235000013536 miso Nutrition 0.000 claims 4
- 235000013557 nattō Nutrition 0.000 claims 4
- 235000021118 plant-derived protein Nutrition 0.000 claims 4
- 235000013599 spices Nutrition 0.000 claims 4
- 235000013305 food Nutrition 0.000 claims 3
- 239000002994 raw material Substances 0.000 claims 3
- 241000186660 Lactobacillus Species 0.000 claims 2
- 241000235070 Saccharomyces Species 0.000 claims 2
- 235000009470 Theobroma cacao Nutrition 0.000 claims 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 claims 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 claims 2
- 241000186675 Weissella confusa Species 0.000 claims 2
- 235000001046 cacaotero Nutrition 0.000 claims 2
- 239000003795 chemical substances by application Substances 0.000 claims 2
- 235000019688 fish Nutrition 0.000 claims 2
- 229940039696 lactobacillus Drugs 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 230000000638 stimulation Effects 0.000 claims 2
- 230000001629 suppression Effects 0.000 claims 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 claims 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims 1
- 241000192001 Pediococcus Species 0.000 claims 1
- 241000235347 Schizosaccharomyces pombe Species 0.000 claims 1
- 240000003768 Solanum lycopersicum Species 0.000 claims 1
- 244000057717 Streptococcus lactis Species 0.000 claims 1
- 235000014897 Streptococcus lactis Nutrition 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 235000019264 food flavour enhancer Nutrition 0.000 claims 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 230000004936 stimulating effect Effects 0.000 claims 1
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015144116 | 2015-07-21 | ||
| JP2015144116 | 2015-07-21 | ||
| JP2015234051 | 2015-11-30 | ||
| JP2015234051 | 2015-11-30 | ||
| JP2017529916A JP6668349B2 (ja) | 2015-07-21 | 2016-07-21 | 新規発酵調味料組成物 |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2017529916A Division JP6668349B2 (ja) | 2015-07-21 | 2016-07-21 | 新規発酵調味料組成物 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2020078340A JP2020078340A (ja) | 2020-05-28 |
| JP2020078340A5 true JP2020078340A5 (enExample) | 2021-02-18 |
| JP6970226B2 JP6970226B2 (ja) | 2021-11-24 |
Family
ID=57835140
Family Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2017529916A Active JP6668349B2 (ja) | 2015-07-21 | 2016-07-21 | 新規発酵調味料組成物 |
| JP2020030855A Active JP6970226B2 (ja) | 2015-07-21 | 2020-02-26 | 新規発酵調味料組成物 |
| JP2020030854A Withdrawn JP2020078339A (ja) | 2015-07-21 | 2020-02-26 | 新規発酵調味料組成物 |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2017529916A Active JP6668349B2 (ja) | 2015-07-21 | 2016-07-21 | 新規発酵調味料組成物 |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020030854A Withdrawn JP2020078339A (ja) | 2015-07-21 | 2020-02-26 | 新規発酵調味料組成物 |
Country Status (5)
| Country | Link |
|---|---|
| JP (3) | JP6668349B2 (enExample) |
| KR (1) | KR20180030059A (enExample) |
| CN (1) | CN109310129B (enExample) |
| TW (3) | TWI708565B (enExample) |
| WO (1) | WO2017014253A1 (enExample) |
Families Citing this family (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI708565B (zh) * | 2015-07-21 | 2020-11-01 | 日商泰寶美客股份有限公司 | 冷藏食品或冷凍食品、其等之製造方法及素材感之改良方法、以及發酵調味料組合物 |
| JP7341128B2 (ja) * | 2018-05-01 | 2023-09-08 | テーブルマーク株式会社 | マイクロカプセル |
| US11915306B1 (en) | 2019-02-04 | 2024-02-27 | State Farm Mutual Automobile Insurance Company | System and methods for determining rental eligibility based on contextual telematics data |
| JP7381213B2 (ja) * | 2019-03-25 | 2023-11-15 | テーブルマーク株式会社 | イソ吉草酸を含有する発酵調味料組成物の製造方法 |
| US20220295840A1 (en) * | 2019-07-31 | 2022-09-22 | Sodima | Modulated vegetable protein |
| KR102402890B1 (ko) * | 2019-10-24 | 2022-05-30 | (주)빅앤트피아이에스 | 돈육가공용 염지제의 제조방법 및 이로 제조된 돈육가공용 염지제 |
| KR102158642B1 (ko) * | 2020-05-08 | 2020-09-22 | 주식회사 한국야쿠르트 | 글루탐산을 고발현하는 락토코커스 락티스 균주 및 이의 용도 |
| KR102440359B1 (ko) * | 2020-05-18 | 2022-09-05 | (주)해나눔 | 카카오닙스 및 맥주건조효모의 발효물 및 이의 제조방법 |
| CN112106971B (zh) * | 2020-08-05 | 2023-08-08 | 长沙理工大学 | 一种卤肉酱料及卤肉的制作方法与设备 |
| JP7011095B1 (ja) | 2021-03-25 | 2022-01-26 | 日清食品ホールディングス株式会社 | 風味付与剤及び風味付与方法 |
| TW202241270A (zh) * | 2021-03-30 | 2022-11-01 | 日商不二製油集團控股股份有限公司 | 組織狀植物性蛋白素材及其製造方法、肉替代素材 |
| JP7296023B2 (ja) * | 2021-03-31 | 2023-06-21 | 日本製紙株式会社 | マスキング剤 |
| CN113430130B (zh) * | 2021-06-02 | 2023-05-02 | 新疆农业大学 | 由新菌亚罗酵母y1耦合的复合菌剂及其制备的驴乳奶啤 |
| CN117479844A (zh) * | 2021-06-22 | 2024-01-30 | 不二制油集团控股株式会社 | 掩蔽用风味材料 |
| CN113545379A (zh) * | 2021-07-01 | 2021-10-26 | 新疆农业大学 | 一种新疆食品卡提拉玛及其制备方法 |
| JPWO2023013655A1 (enExample) | 2021-08-02 | 2023-02-09 | ||
| CN113969241A (zh) * | 2021-09-14 | 2022-01-25 | 东北农业大学 | 一株具有增咸作用的汉逊德巴利酵母菌及其在低盐风干肠中的应用 |
| KR102826060B1 (ko) * | 2021-09-23 | 2025-06-30 | 농업회사법인 주식회사 제이웰푸드 | 코팅 유산균을 활용한 조미료 및 그 제조방법 |
| KR102473715B1 (ko) * | 2021-12-21 | 2022-12-05 | 영동양돈 영농조합법인 | 커피가 함유된 가축용 보조사료의 제조방법 |
| WO2023166684A1 (ja) * | 2022-03-03 | 2023-09-07 | 株式会社 武蔵野化学研究所 | 植物性たん白用風味改善剤ならびに植物性たん白用物性改善剤およびこれを含有する飲食品 |
| WO2024090385A1 (ja) * | 2022-10-28 | 2024-05-02 | 不二製油グループ本社株式会社 | 植物乳を含有する容器詰め飲料 |
| EP4631363A1 (en) | 2023-01-13 | 2025-10-15 | Nagase Viita Co., Ltd. | Agent for enhancing spiciness |
| JP7282285B1 (ja) * | 2023-01-27 | 2023-05-26 | キユーピー株式会社 | 液状調味料 |
| CN117481326A (zh) * | 2023-10-23 | 2024-02-02 | 浙江溢滔食品技术有限公司 | 一种具有抑菌保鲜功能的固态调味料的制备方法 |
| WO2025249441A1 (ja) * | 2024-05-31 | 2025-12-04 | 不二製油株式会社 | チョコレート風味材及びカカオ分60質量%以下の飲食品 |
| KR102850803B1 (ko) * | 2024-11-26 | 2025-08-28 | 주식회사 잇츠굿 | 기능성 조미료 및 이의 제조방법 |
Family Cites Families (29)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2749073B2 (ja) * | 1988-08-24 | 1998-05-13 | 株式会社中埜酢店 | 食品素材及びその製造方法 |
| JPH02107170A (ja) * | 1988-10-17 | 1990-04-19 | Katsuyama Kigyo Kk | 豆腐殻を主原料とする醗酵調味液の製造法 |
| JPH0343053A (ja) * | 1989-07-10 | 1991-02-25 | Kibun Kk | 大豆ホエー食品の製造法 |
| JP3343790B2 (ja) * | 1993-09-06 | 2002-11-11 | 日本たばこ産業株式会社 | 果実風味増強剤および風味が増強された果実飲料 |
| JP3333011B2 (ja) * | 1993-09-06 | 2002-10-07 | 日本たばこ産業株式会社 | 調味液風味改良剤および風味が改良された調味液 |
| JP3337098B2 (ja) * | 1994-05-12 | 2002-10-21 | カルピス株式会社 | 酸性乳清発酵製品及びその製造方法 |
| JP3503854B2 (ja) * | 1996-08-26 | 2004-03-08 | 日清製粉株式会社 | 飲食品添加剤 |
| KR100454760B1 (ko) * | 1997-01-22 | 2005-01-13 | 후지 세이유 가부시키가이샤 | 발효두유(豆乳)제조방법 |
| JP4635316B2 (ja) * | 2000-09-29 | 2011-02-23 | 不二製油株式会社 | 食肉製品の製造方法 |
| JP2003024003A (ja) * | 2001-07-23 | 2003-01-28 | Niigata Prefecture | 大豆を用いた調味料の製造方法 |
| JP4301545B2 (ja) * | 2003-01-10 | 2009-07-22 | 三井製糖株式会社 | 発酵豆乳の風味の改善方法 |
| JP2004236638A (ja) * | 2003-02-10 | 2004-08-26 | Taiyo Corp | 発酵乳乳清発酵液の製造法 |
| JP3530851B1 (ja) * | 2003-03-20 | 2004-05-24 | 株式会社やまやコミュニケーションズ | 新規乳酸菌及びこれを用いた風味改良調味料 |
| JP3554747B1 (ja) * | 2003-03-24 | 2004-08-18 | オーム乳業株式会社 | 飲食品の風味改良剤 |
| JP4503402B2 (ja) * | 2003-10-14 | 2010-07-14 | 昭和産業株式会社 | 不快味低減作用及び不快臭低減作用 |
| JP4007410B2 (ja) * | 2004-06-07 | 2007-11-14 | 不二製油株式会社 | 発酵風味材 |
| JP2006296421A (ja) * | 2005-03-22 | 2006-11-02 | Itoham Foods Inc | 調味料及びその製造方法 |
| US7776370B2 (en) * | 2005-09-01 | 2010-08-17 | Kraft Foods Global Brands Llc | Heat-stable flavoring components and cheese flavoring systems incorporating them |
| JP4706517B2 (ja) * | 2006-03-15 | 2011-06-22 | 株式会社カネカ | 発酵風味液 |
| JP4838669B2 (ja) * | 2006-09-04 | 2011-12-14 | 三井製糖株式会社 | 風味改善剤、これを用いた風味改善方法及び飲食品 |
| JP4909326B2 (ja) * | 2008-04-01 | 2012-04-04 | キリンフードテック株式会社 | チーズ風味及び/又は乳感増強方法 |
| JP4736102B2 (ja) * | 2008-05-16 | 2011-07-27 | 株式会社千葉喜商店 | シュウマイ |
| JP2009296918A (ja) * | 2008-06-12 | 2009-12-24 | Omu Milk Products Co Ltd | 食品の品質改良剤 |
| JP2009297009A (ja) * | 2008-06-13 | 2009-12-24 | Hideko Chiba | ミンチ及びそれを用いた食品 |
| JP6006946B2 (ja) * | 2012-02-29 | 2016-10-12 | 理研ビタミン株式会社 | 風味改善剤 |
| JP2014050337A (ja) * | 2012-09-06 | 2014-03-20 | Adeka Corp | 乳風味付与剤 |
| JP2015023853A (ja) * | 2013-07-29 | 2015-02-05 | キユーピー株式会社 | 植物性蛋白質入り食品、及び植物性蛋白質入り食品の植物性蛋白質の青臭味をマスキングするマスキング方法 |
| JP6283810B2 (ja) * | 2014-09-29 | 2018-02-28 | 秋田県 | 新規発酵調味料 |
| TWI708565B (zh) * | 2015-07-21 | 2020-11-01 | 日商泰寶美客股份有限公司 | 冷藏食品或冷凍食品、其等之製造方法及素材感之改良方法、以及發酵調味料組合物 |
-
2016
- 2016-07-21 TW TW105123094A patent/TWI708565B/zh active
- 2016-07-21 JP JP2017529916A patent/JP6668349B2/ja active Active
- 2016-07-21 KR KR1020187002417A patent/KR20180030059A/ko not_active Ceased
- 2016-07-21 TW TW109134181A patent/TWI753593B/zh active
- 2016-07-21 WO PCT/JP2016/071349 patent/WO2017014253A1/ja not_active Ceased
- 2016-07-21 TW TW109134173A patent/TWI748671B/zh active
- 2016-07-21 CN CN201680042847.3A patent/CN109310129B/zh active Active
-
2020
- 2020-02-26 JP JP2020030855A patent/JP6970226B2/ja active Active
- 2020-02-26 JP JP2020030854A patent/JP2020078339A/ja not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2020078340A5 (enExample) | ||
| Kandasamy et al. | Lactic acid bacteria and yeasts as starter cultures for fermented foods and their role in commercialization of fermented foods | |
| Blandino et al. | Cereal-based fermented foods and beverages | |
| Ashenafi | A review on the microbiology of indigenous fermented foods and beverages of Ethiopia | |
| Gadaga et al. | A review of traditional fermented foods and beverages of Zimbabwe | |
| JP6039638B2 (ja) | アディポネクチン分泌促進及び/又は減少抑制剤 | |
| JP2011135832A (ja) | 乳酸発酵大豆食品の製造方法 | |
| US20240417675A1 (en) | Lactococcus strains | |
| Mishra et al. | Technological innovations in processing of fermented foods an overview | |
| Chen | Lactic acid bacteria in fermented food | |
| JP4524801B2 (ja) | 玄米発酵物の製造方法及び発酵発芽玄米の製造方法 | |
| JP7381213B2 (ja) | イソ吉草酸を含有する発酵調味料組成物の製造方法 | |
| Sharma et al. | Role of microbial communities in traditionally fermented foods and beverages in North east India | |
| Panda et al. | Kefir and koumiss origin, health benefits and current status of knowledge | |
| Josephsen et al. | Starter cultures and fermented products | |
| Guizani et al. | Fermentation as a method for food preservation | |
| Perricone et al. | Ethnic fermented foods | |
| JP2009125055A (ja) | ビフィズス菌および乳酸菌の増殖促進剤 | |
| Guizani et al. | Fermentation as a food biopreservation technique | |
| Liu et al. | Recent advances in traditional fermented foods and starter cultures for their production in different countries and regions. | |
| ŞANLIBABA et al. | Traditional fermented foods in Anatolia | |
| KR102626737B1 (ko) | 발포 동치미를 이용한 소화를 돕는 오리백숙의 제조방법 | |
| KR102626736B1 (ko) | 발포 동치미를 이용한 소화를 돕는 막국수의 제조방법 | |
| Senapati et al. | Indigenous fermented foods involving acid fermentation | |
| Sengun et al. | Microbiology of fermented foods |