JP2604301C - - Google Patents
Info
- Publication number
- JP2604301C JP2604301C JP2604301C JP 2604301 C JP2604301 C JP 2604301C JP 2604301 C JP2604301 C JP 2604301C
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- content
- yeast extract
- free amino
- enzyme
- 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.)
- Expired - Lifetime
Links
- 239000000203 mixture Substances 0.000 claims description 27
- 229940041514 Candida albicans extract Drugs 0.000 claims description 24
- 239000012138 yeast extract Substances 0.000 claims description 24
- UDMBCSSLTHHNCD-KQYNXXCUSA-N Adenosine monophosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O UDMBCSSLTHHNCD-KQYNXXCUSA-N 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 230000002779 inactivation Effects 0.000 claims 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 23
- 150000001413 amino acids Chemical class 0.000 description 21
- 102000004190 Enzymes Human genes 0.000 description 18
- 108090000790 Enzymes Proteins 0.000 description 18
- 239000002773 nucleotide Substances 0.000 description 14
- 235000019640 taste Nutrition 0.000 description 14
- 206010057248 Cell death Diseases 0.000 description 10
- 230000018867 autolysis Effects 0.000 description 10
- 230000028043 self proteolysis Effects 0.000 description 10
- 235000019583 umami taste Nutrition 0.000 description 9
- 210000002421 Cell Wall Anatomy 0.000 description 8
- RQFCJASXJCIDSX-UUOKFMHZSA-N Guanosine monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 7
- GRSZFWQUAKGDAV-KQYNXXCUSA-N Inosinic acid Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 description 7
- 238000006243 chemical reaction Methods 0.000 description 7
- 235000013928 guanylic acid Nutrition 0.000 description 7
- 235000013902 inosinic acid Nutrition 0.000 description 7
- 230000002934 lysing Effects 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 6
- 229920000160 (ribonucleotides)n+m Polymers 0.000 description 5
- 102000033147 ERVK-25 Human genes 0.000 description 5
- 108091005771 Peptidases Proteins 0.000 description 5
- 239000004365 Protease Substances 0.000 description 5
- 230000015556 catabolic process Effects 0.000 description 5
- 210000004027 cells Anatomy 0.000 description 5
- 238000000354 decomposition reaction Methods 0.000 description 5
- 230000004059 degradation Effects 0.000 description 5
- 238000006731 degradation reaction Methods 0.000 description 5
- 230000002255 enzymatic Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000005135 Micromeria juliana Nutrition 0.000 description 4
- 241000246354 Satureja Species 0.000 description 4
- 235000007315 Satureja hortensis Nutrition 0.000 description 4
- 230000001953 sensory Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 101700080605 NUC1 Proteins 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 230000003834 intracellular Effects 0.000 description 3
- 101700006494 nucA Proteins 0.000 description 3
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 2
- 241000235646 Cyberlindnera jadinii Species 0.000 description 2
- ZOAMBXDOGPRZLP-UHFFFAOYSA-N Indole-3-acetamide Natural products C1=CC=C2C(CC(=O)N)=CNC2=C1 ZOAMBXDOGPRZLP-UHFFFAOYSA-N 0.000 description 2
- 235000003534 Saccharomyces carlsbergensis Nutrition 0.000 description 2
- 229940081969 Saccharomyces cerevisiae Drugs 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013379 molasses Nutrition 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000019607 umami taste sensations Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000286779 Hansenula anomala Species 0.000 description 1
- 235000014683 Hansenula anomala Nutrition 0.000 description 1
- 102100003028 MANBA Human genes 0.000 description 1
- 101700067221 MANBA Proteins 0.000 description 1
- VOEYXMAFNDNNED-UHFFFAOYSA-N Metolcarb Chemical compound CNC(=O)OC1=CC=CC(C)=C1 VOEYXMAFNDNNED-UHFFFAOYSA-N 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 102000006382 Ribonucleases Human genes 0.000 description 1
- 108010083644 Ribonucleases Proteins 0.000 description 1
- 229940073490 Sodium Glutamate Drugs 0.000 description 1
- 230000001476 alcoholic Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000024881 catalytic activity Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000009089 cytolysis Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 108010074304 kitalase Proteins 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-UHFFFAOYSA-M monosodium glutamate Chemical compound [Na+].[O-]C(=O)C(N)CCC(O)=O LPUQAYUQRXPFSQ-UHFFFAOYSA-M 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
Family
ID=
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101577079B1 (ko) | 효모 자기분해물 | |
| JP5175941B2 (ja) | イノシン酸二ナトリウム塩とグアニル酸二ナトリウム塩を含有する酵母抽出物及びその調製方法 | |
| CN102524737B (zh) | 生产5’-核糖核苷酸的方法 | |
| JP2007521805A (ja) | ５’−リボヌクレオチドを含有する組成物の製造方法およびその組成物 | |
| JP2007049989A (ja) | 酵母エキス及びその製造方法 | |
| JPH10327802A (ja) | 酵母エキス組成物およびそれを得るための酵母変異株 | |
| JPWO2003055333A1 (ja) | 高核酸含有酵母エキスの製造方法及び高核酸含有酵母エキス | |
| JP2604306B2 (ja) | 呈味性ヌクレオチド高含有酵母エキス及びその製造法 | |
| JP2604301B2 (ja) | 酵母エキス組成物及びその製造法 | |
| JP2010502236A (ja) | 植物由来の新規ホスホジエステラーゼ製剤 | |
| AU2012217127B2 (en) | Process for the production of a composition containing 5'-ribonucleotides | |
| JP2002101846A (ja) | ５’−ヌクレオチド高含有酵母エキスの製造方法 | |
| JPH0534939B2 (pt) | ||
| JP2019129795A (ja) | 風味改良剤 | |
| JPH0324190B2 (pt) | ||
| JPH0458945B2 (pt) | ||
| JP2604301C (pt) | ||
| NO313733B1 (no) | Fremgangsmåte for fremstilling av et aromamiddel | |
| JPH0279954A (ja) | イーストエキスの製造方法 | |
| JPH11290018A (ja) | 酒粕酵母エキスおよびその製造方法 | |
| JPH02242654A (ja) | 酵母エキス製造法 | |
| JPH0748990B2 (ja) | 澄明な酵母エキスの製造法 | |
| AU2012217128B2 (en) | Process for the production of yeast extracts having low turbidity | |
| JP4582809B2 (ja) | 酵母エキスの抽出方法 | |
| JP3528600B2 (ja) | 酵母組成物 |