JP5726072B2 - 酵素的プロセス - Google Patents

酵素的プロセス Download PDF

Info

Publication number
JP5726072B2
JP5726072B2 JP2011513834A JP2011513834A JP5726072B2 JP 5726072 B2 JP5726072 B2 JP 5726072B2 JP 2011513834 A JP2011513834 A JP 2011513834A JP 2011513834 A JP2011513834 A JP 2011513834A JP 5726072 B2 JP5726072 B2 JP 5726072B2
Authority
JP
Japan
Prior art keywords
salty taste
food
taste enhancing
enhancing component
sodium
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.)
Active
Application number
JP2011513834A
Other languages
English (en)
Japanese (ja)
Other versions
JP2011524176A5 (enExample
JP2011524176A (ja
Inventor
ボウミック，タラン
ミャカ，ステフカ，イワノワ
レール−サム，ジョアン，ピーター ヴァン
レール−サム，ジョアン，ピーター ヴァン
スミス，ロイ，ウェイド
Original Assignee
ジボダン エス エー
ジボダン エス エー
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 ジボダン エス エー, ジボダン エス エー filed Critical ジボダン エス エー
Publication of JP2011524176A publication Critical patent/JP2011524176A/ja
Publication of JP2011524176A5 publication Critical patent/JP2011524176A5/ja
Application granted granted Critical
Publication of JP5726072B2 publication Critical patent/JP5726072B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A23L27/45—Salt substitutes completely devoid of sodium chloride
    • 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
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01058—Glucan 1,3-beta-glucosidase (3.2.1.58)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/11—Aminopeptidases (3.4.11)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/13—Dipeptidases (3.4.13)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/14—Dipeptidyl-peptidases and tripeptidyl-peptidases (3.4.14)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/15—Peptidyl-dipeptidases (3.4.15)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/16—Serine-type carboxypeptidases (3.4.16)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/17—Metallocarboxypeptidases (3.4.17)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/18—Cysteine-type carboxypeptidases (3.4.18)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/19—Omega peptidases (3.4.19)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • C12Y304/21062—Subtilisin (3.4.21.62)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/22—Cysteine endopeptidases (3.4.22)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/23—Aspartic endopeptidases (3.4.23)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/24—Metalloendopeptidases (3.4.24)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/25—Threonine endopeptidases (3.4.25)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y305/00—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5)
    • C12Y305/01—Hydrolases acting on carbon-nitrogen bonds, other than peptide bonds (3.5) in linear amides (3.5.1)
    • C12Y305/01002—Glutaminase (3.5.1.2)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
JP2011513834A 2008-06-20 2009-06-15 酵素的プロセス Active JP5726072B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US7416708P 2008-06-20 2008-06-20
US61/074,167 2008-06-20
PCT/CH2009/000201 WO2009152627A2 (en) 2008-06-20 2009-06-15 Enzymatic process

Publications (3)

Publication Number Publication Date
JP2011524176A JP2011524176A (ja) 2011-09-01
JP2011524176A5 JP2011524176A5 (enExample) 2012-08-02
JP5726072B2 true JP5726072B2 (ja) 2015-05-27

Family

ID=41376430

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2011513834A Active JP5726072B2 (ja) 2008-06-20 2009-06-15 酵素的プロセス

Country Status (6)

Country Link
US (2) US20110086134A1 (enExample)
EP (1) EP2306845B1 (enExample)
JP (1) JP5726072B2 (enExample)
CN (1) CN102065704B (enExample)
BR (1) BRPI0914871B1 (enExample)
WO (1) WO2009152627A2 (enExample)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009114954A1 (en) * 2008-03-17 2009-09-24 Givaudan Sa Enzymatic process
US20100227023A1 (en) * 2009-03-06 2010-09-09 Danisco A/S Seasoning blend
FR2964835B1 (fr) * 2010-09-20 2012-10-26 Diana Naturals Extrait vegetal utilise comme substitut de sel et exhausteur de gout
JP6039891B2 (ja) * 2011-07-14 2016-12-07 花王株式会社 上皮型ナトリウムチャネル活性化剤
CN102948726A (zh) * 2011-08-30 2013-03-06 安徽夏星食品有限公司 一种低盐鸡精及其制备方法
EP3732994B1 (en) 2013-02-08 2022-11-09 General Mills, Inc. Reduced sodium food products
CN105533632B (zh) * 2016-03-09 2018-04-03 天津市中英保健食品有限公司 一种利用液态发酵技术制备低钠营养替代盐的方法
EP3995585A4 (en) * 2019-07-02 2023-09-13 Amano Enzyme Inc. METHOD FOR PRODUCING CYSTEIN FROM GLUTATHIONE

Family Cites Families (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3615721A (en) * 1967-12-26 1971-10-26 Philip Morris Inc Method for the manufacture of food from plant material
DE1805808C3 (de) 1968-10-29 1979-06-21 Roehm Gmbh, 6100 Darmstadt Mazerieren von Frucht- oder Gemüsemark
US3852479A (en) * 1970-12-30 1974-12-03 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
DE3620150C2 (de) * 1986-06-14 1995-06-08 Stoess & Co Gelatine Nahrungsmittel mit einem Gehalt an Kochsalz, Verfahren zur Reduzierung der Kochsalzmenge in einem Nahrungsmittel sowie Verwendung von Kollagenhydrolysat als Kochsalzersatz
JP2639563B2 (ja) 1988-06-07 1997-08-13 曽田香料株式会社 食品香味増強剤の製造方法
JPH03187362A (ja) * 1989-12-15 1991-08-15 Kagome Kk 調味塩の製造方法
DE4116744A1 (de) * 1991-05-23 1992-11-26 Zamek Bernhard Verfahren zur enzymatischen wuerze- oder wuerzmittelherstelluung aus pflanzlichen rohstoffen
DE4226744A1 (de) 1992-08-13 1994-02-17 Vulkan Harex Stahlfasertech Faser zur Bewehrung von Beton oder dergleichen aus Draht oder Flachband und Einrichtung zum Herstellen solcher Fasern
US5958755A (en) * 1993-12-01 1999-09-28 Cpc International Inc. Process of making flavored yeast extracts
ATE201306T1 (de) * 1994-04-15 2001-06-15 Nestle Sa Durch salz verbesserte lebensmittel
BR9712611A (pt) * 1996-10-30 1999-10-26 Novo Nordisk As Processo para produzir em agente de condimentação de alimento.
DK0936875T3 (da) * 1996-10-30 2003-10-06 Novozymes As Fremgangsmåde til fremstilling af et levnedsmiddelaromastof
US6974597B2 (en) * 1999-11-29 2005-12-13 Kyowa Hakko Kogyo Co., Ltd. Method of enhancing salty taste, salty taste enhancer, salty taste seasoning agent and salty taste-enhanced foods
US6514941B1 (en) * 1999-12-10 2003-02-04 Campina Melkunie B.V. Method of preparing a casein hydrolysate enriched in anti-hypertensive peptides
BR0109856B1 (pt) * 2000-04-07 2014-04-29 Givaudan Sa Processo para preparação de uma base saborosa cultivada e uso de uma cepa isolada da bactéria do ácido láctico
DE10056067C2 (de) * 2000-11-11 2003-10-30 Sen Peter Schachtl Verfahren zur Herstellung von Brüh- und Kochpökelwaren sowie damit hergestellte Brühwurst und Kochpökelwaren
WO2005070220A1 (en) 2004-01-23 2005-08-04 Novozymes A/S Methods for producing a vegetable product
JP2007529206A (ja) * 2004-03-19 2007-10-25 カンピーナ ネーダーランド ホールディング ビー．ブイ． アンジオテンシン−ｉ−変換酵素阻害特性を有する食品成分及び食品の調製方法、並びにその方法により得られる製品
GB0520845D0 (en) * 2005-10-14 2005-11-23 Hofmann Thomas F Salt enhancing compounds and use
JP3986541B1 (ja) 2006-07-10 2007-10-03 赤澤 基 植物性素材の単細胞化装置および単細胞化植物の製造方法
WO2008122138A1 (en) * 2007-04-05 2008-10-16 Givaudan Sa Fermented ingredient
WO2009114954A1 (en) * 2008-03-17 2009-09-24 Givaudan Sa Enzymatic process

Also Published As

Publication number Publication date
US20110086134A1 (en) 2011-04-14
WO2009152627A3 (en) 2010-03-18
US9833012B2 (en) 2017-12-05
EP2306845A2 (en) 2011-04-13
CN102065704A (zh) 2011-05-18
EP2306845B1 (en) 2015-02-18
BRPI0914871B1 (pt) 2018-12-11
CN102065704B (zh) 2016-03-02
US20150342236A1 (en) 2015-12-03
JP2011524176A (ja) 2011-09-01
BRPI0914871A2 (pt) 2015-08-11
WO2009152627A2 (en) 2009-12-23

Similar Documents

Publication Publication Date Title
JP6114715B2 (ja) 酵素的プロセス
JP2024526639A (ja) すぐに食べられるおよびすぐに飲める製品
US9833012B2 (en) Enzymatic process
JP5576265B2 (ja) 発酵成分
JP2011524176A5 (enExample)
WO2023275356A1 (en) Plant-based flavour modifying ingredient
EP4362702A1 (en) Ready-to-eat and ready-to-drink products
JP2024527343A (ja) 植物ベースのフレーバー改変成分
JP2009125052A (ja) ダイズペプチド含有醸造食品
JP2006034278A (ja) 調味液の製造方法

Legal Events

Date Code Title Description
A524 Written submission of copy of amendment under article 19 pct

Free format text: JAPANESE INTERMEDIATE CODE: A524

Effective date: 20120615

A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20120615

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20130627

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20130709

A601 Written request for extension of time

Free format text: JAPANESE INTERMEDIATE CODE: A601

Effective date: 20131009

A602 Written permission of extension of time

Free format text: JAPANESE INTERMEDIATE CODE: A602

Effective date: 20131017

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20131108

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20140708

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20141008

TRDD Decision of grant or rejection written
A01 Written decision to grant a patent or to grant a registration (utility model)

Free format text: JAPANESE INTERMEDIATE CODE: A01

Effective date: 20150324

A61 First payment of annual fees (during grant procedure)

Free format text: JAPANESE INTERMEDIATE CODE: A61

Effective date: 20150331

R150 Certificate of patent or registration of utility model

Ref document number: 5726072

Country of ref document: JP

Free format text: JAPANESE INTERMEDIATE CODE: R150

RD04 Notification of resignation of power of attorney

Free format text: JAPANESE INTERMEDIATE CODE: R3D04

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250