JPH01144955A - Novel production process for yeast essence - Google Patents
Novel production process for yeast essenceInfo
- Publication number
- JPH01144955A JPH01144955A JP62302587A JP30258787A JPH01144955A JP H01144955 A JPH01144955 A JP H01144955A JP 62302587 A JP62302587 A JP 62302587A JP 30258787 A JP30258787 A JP 30258787A JP H01144955 A JPH01144955 A JP H01144955A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- extract
- yeast extract
- odor
- protein precipitation
- 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.)
- Pending
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 60
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 230000006920 protein precipitation Effects 0.000 claims abstract description 10
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 9
- 238000000605 extraction Methods 0.000 claims abstract description 6
- 239000000725 suspension Substances 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 36
- 239000012138 yeast extract Substances 0.000 claims description 36
- 238000000034 method Methods 0.000 claims description 11
- 208000035404 Autolysis Diseases 0.000 claims description 7
- 206010057248 Cell death Diseases 0.000 claims description 7
- 230000028043 self proteolysis Effects 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 6
- 150000008163 sugars Chemical class 0.000 claims description 5
- 238000007796 conventional method Methods 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-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
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 235000013379 molasses Nutrition 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 12
- 230000029087 digestion Effects 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 49
- 239000000284 extract Substances 0.000 description 17
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- -1 glucose Chemical class 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は酵母エキスの新規製造法に関し、詳しくは酵母
臭が少なく、呈味性の優れた酵母エキスを製造する方法
に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a new method for producing a yeast extract, and more particularly, to a method for producing a yeast extract with less yeast odor and excellent taste.
〔従来の技術および発明が解決しようとする問題点］各
種食品に用いる添加物等の安全性に対する関心が高くな
ると共に、添加物の天然物指向が高まっている。調味料
においても同様であり、肉エキス、野菜エキス、魚介類
エキスなどの天然エキス類の伸びが著しい。酵母エキス
も優れた呈味性を有するために、天然エキスとして利用
の拡大が見込まれているものの、特有の酵母臭は一般に
なじみがない上に好ましいものではなく、用途や使用量
に制約を受けているのが現状である。また、酵母臭は酵
母抽出液を加熱することにより生じるもので、貯蔵した
酵母からの酵母抽出液を加熱したものほど強い臭を有し
ている。培養した酵母から得た酵母抽出液を加熱した場
合、培養直後の新鮮な酵母を用いるほど食品として好ま
しい香りを有している。しかし、例えばビール酵母等の
場合、製造場所や設備等の関係で直ちに全ての酵母をエ
キスに加工することができずに、一部貯蔵しておくなど
の処置がとられるため、酵母臭が問題となる。このよう
な特有の酵母臭の問題を解決する方法としては、香辛料
などの他の原料を混合するマスキングの方法が一般に行
なわれているが、この方法はある種の食品には好ましく
ない。そのため、より酵母臭の少ない酵母エキスの開発
が望まれている。[Prior Art and Problems to be Solved by the Invention] There is increasing interest in the safety of additives used in various foods, and there is also an increasing preference for natural products as additives. The same goes for seasonings, with natural extracts such as meat extracts, vegetable extracts, and seafood extracts showing remarkable growth. Yeast extract also has excellent taste properties, so its use as a natural extract is expected to expand, but the unique yeast odor is generally unfamiliar and undesirable, and there are restrictions on its use and amount. The current situation is that Further, the yeast odor is produced by heating the yeast extract, and the more heated the yeast extract from stored yeast, the stronger the odor is. When a yeast extract obtained from cultured yeast is heated, the fresher the yeast is used immediately after culturing, the more preferable the flavor will be as a food product. However, in the case of brewer's yeast, for example, it is not possible to immediately process all of the yeast into extract due to manufacturing locations and equipment, so measures such as storing some of the yeast are taken, so yeast odor becomes a problem. becomes. As a method to solve the problem of such a peculiar yeast odor, a masking method is generally used in which other raw materials such as spices are mixed, but this method is not suitable for certain types of foods. Therefore, it is desired to develop a yeast extract with less yeast odor.
そこで本発明者らは、貯蔵した酵母を用いた場合でも酵
母臭が少なく、呈味性の優れた酵母エキスを製造できる
方法を鋭意検討した結果、酵母に発酵性糖類を添加し酵
母を活性化させたのち常法により抽出液を得た後、蛋白
質沈澱処理を行なえばよいことを見出し、本発明を完成
させた。Therefore, the present inventors conducted extensive research on a method for producing a yeast extract with little yeast odor and excellent taste even when using stored yeast, and found that they activated the yeast by adding fermentable sugars to the yeast. The inventors discovered that it is sufficient to obtain an extract by a conventional method and then perform a protein precipitation treatment, thereby completing the present invention.
すなわち、本発明は酵母エキスを製造するにあたり、酵
母懸濁液に発酵性糖類を添加して酵母を活性化させた後
、常法により酵母抽出液を得、該酵母抽出液を蛋白沈澱
処理することを特徴とする酵母エキスの新規製造法を提
供するものである。That is, in producing a yeast extract, the present invention involves adding fermentable saccharides to a yeast suspension to activate yeast, obtaining a yeast extract by a conventional method, and subjecting the yeast extract to protein precipitation treatment. The present invention provides a novel method for producing yeast extract characterized by the following.
本発明で用いる酵母としては特に制限はなく、アルコー
ル酵母、ビール酵母、パン酵母、清酒酵母など通常の食
品工業に用いられているものを任意に使用することがで
きる。また、本発明で用いる酵母は、培養直後のもので
も貯蔵した酵母でもよ（、さらにはこれらの混合物であ
ってもよい。The yeast used in the present invention is not particularly limited, and any yeast used in the food industry, such as alcohol yeast, beer yeast, baker's yeast, and sake yeast, can be used. Furthermore, the yeast used in the present invention may be yeast that has just been cultured or yeast that has been stored (or even a mixture thereof).
次に、本発明で用いる発酵性Ｐｆ類としてはグルコース
、フラクトース、マルトース、シュクロース等のうちの
少なくとも１種の糖類やこれら発酵性糖類を含む麦芽汁
、果汁、糖蜜などをあげることができる。上記発酵性糖
類を酵母懸濁液に添加する場合、発酵性ＩＦ’［の添加
量は酵母を活性化させるために必要な最少量でよく、た
とえば圧搾酵母（固形公約２０％）２００ｇ当り麦芽汁
の場合は、固形分で２〜１０ｇ程度が良い。グルコース
などの糖類の場合は、１〜５ｇ程度が良い。Next, the fermentable Pf used in the present invention includes at least one type of saccharide such as glucose, fructose, maltose, and sucrose, as well as wort juice, fruit juice, and molasses containing these fermentable saccharides. When adding the above-mentioned fermentable saccharide to the yeast suspension, the amount of fermentable IF' [added may be the minimum amount necessary to activate the yeast, for example, per 200 g of pressed yeast (about 20% solids) wort In this case, the solid content should be about 2 to 10 g. In the case of sugars such as glucose, about 1 to 5 g is good.
発酵性ｓ類を添加して行なう活性化は室温で実施しても
かまわないが、７°Ｃ前後で行なうのが好ましい。Activation by adding fermentable species S may be carried out at room temperature, but it is preferably carried out at around 7°C.
発酵性糖類を添加し、活性化させた酵母懸濁液は酵母の
種類に応じて自己消化法あるいは熱抽出法の常法を用い
て酵母抽出液を得る。自己消化法は、酵母中に遊離状態
にある各種アミノ酸と共に酵母内容物が初めに漏出し、
次いでこれらが分解して可溶化することが知られている
。通常、自己消化法で酵母抽出液を得る場合、収率を高
めるためには酵素作用の関係上２０時間前後必要であり
（第１図参照）、この間の酵母エキスの溶出と各種アミ
ノ酸の関係をみてみると、比較的呈味性のあるグルタミ
ン酸およびアラニンは短時間で溶出していることが判る
（第１表参照）。Fermentable sugars are added to the activated yeast suspension, and a yeast extract is obtained using a conventional method such as an autolysis method or a thermal extraction method depending on the type of yeast. In the autolysis method, the yeast contents first leak out along with various amino acids that are free in the yeast.
It is known that these then decompose and become solubilized. Normally, when obtaining yeast extract by autolysis, it takes about 20 hours to increase the yield due to enzyme action (see Figure 1), and the relationship between elution of yeast extract and various amino acids during this time is It can be seen that glutamic acid and alanine, which have relatively good taste, are eluted in a short time (see Table 1).
第１表
さらに、貯蔵酵母について分解時間と酵母臭の関係につ
いて検討したところ、あまり分解が進んでいないものの
方が酵母臭が少ないことも判明した。したがって、アミ
ノ酸と共に漏出する酵母内容物の分解があまり進まない
状態、すなわち比較的呈味性のあるグルタミン酸および
アラニンが可溶化した時点で失活工程を加えて反応を中
止する必要がある。Table 1 Furthermore, when we examined the relationship between decomposition time and yeast odor for stored yeast, we found that the less decomposed it was, the less yeast odor there was. Therefore, it is necessary to add a deactivation step to stop the reaction when the decomposition of the yeast contents leaking together with the amino acids has not progressed much, that is, when glutamic acid and alanine, which have relatively good taste, have been solubilized.
そのため、本発明では自己消化や熱抽出により酵母抽出
液を得るための処理時間は短時間が好ましく、通常５時
間以内とし、温度は４５〜７５°Ｃ１好ましくは５０〜
６５°Ｃで行なえばよい。Therefore, in the present invention, the processing time for obtaining yeast extract by autolysis or thermal extraction is preferably short, usually within 5 hours, and the temperature is 45-75°C, preferably 50-75°C.
It may be carried out at 65°C.
次いで、得られた抽出液を直ちに遠心分離等の固液分離
操作によりエキス部と残渣部に分け、エキス部を失活処
理した後、蛋白沈澱処理を行ない酵母未分解物を除去す
る。失活処理の方法は、エキス部を９０〜１００°Ｃに
加熱して反応を停止させればよい。また、蛋白沈澱処理
の方法は、失活処理の済んだエキスのｐｎを蛋白沈澱の
起こり易い値、すなわち４．７〜４．９に調節したのち
仮濃縮を行ない、次いで遠心分離、濾過等の固液分離操
作により沈澱物を除去することよりなる。なお、このと
きの温度は５°Ｃ前後の低温で行なうと、より効果的で
ある。Next, the obtained extract is immediately separated into an extract part and a residue part by a solid-liquid separation operation such as centrifugation, and after inactivating the extract part, a protein precipitation treatment is performed to remove undecomposed yeast substances. The deactivation treatment may be carried out by heating the extract portion to 90 to 100°C to stop the reaction. In addition, the method of protein precipitation treatment is to adjust the pn of the deactivated extract to a value where protein precipitation is likely to occur, that is, 4.7 to 4.9, and then perform temporary concentration, followed by centrifugation, filtration, etc. It consists of removing the precipitate by solid-liquid separation operation. Note that it is more effective if the temperature at this time is a low temperature of around 5°C.
このようにして得られた酵母エキスは、特有の酵母臭も
なく、呈味性もすぐれている。また、酵母臭はエキスを
加熱することに生じるのであるが、エキス中のアミノ酸
と添加した糖類の割合がこの臭いに与える影響は大きい
。酵母を活性化させるための糖類として例えば麦芽汁を
添加した場合は、該麦芽汁中の非発酵性糖類や生じた各
種有機酸が酵母臭の低減に対しプラスの効果をもたらし
ていることも判明した。The yeast extract thus obtained has no peculiar yeast odor and has excellent taste. Furthermore, yeast odor is caused by heating the extract, and the ratio of amino acids in the extract to added sugars has a large effect on this odor. It has also been found that when wort is added as a sugar to activate yeast, the non-fermentable sugars in the wort and the various organic acids produced have a positive effect on reducing yeast odor. did.
次に、実施例により本発明を説明する。 Next, the present invention will be explained by examples.
実施例１
ビール酵母（固形公約２０％）２００ｇを水に分解し、
これに麦芽汁（固形分５０％）５ｇを加えた後、加水し
て１２とした。充分に分散させた後、７°Ｃの冷所で１
０時間発酵を行ない、続いて５５°Ｃで５時間自己消化
させて酵母抽出液を得た。Example 1 200g of beer yeast (about 20% solids) was dissolved in water,
After adding 5 g of wort (solid content 50%) to this, water was added to make the solution 12. After thoroughly dispersing, store in a cool place at 7°C.
Fermentation was carried out for 0 hours, followed by autolysis at 55°C for 5 hours to obtain a yeast extract.
得られた酵母抽出液を遠心分離によりエキス部と粕部に
分け、エキス部を直ちに９０°Ｃで失活処理した後、濃
度２０％に濃縮した。次いで、濃縮エキスのｐＨを４．
７５とし、５°Ｃに冷却して蛋白沈澱処理した後、遠心
分離により酵母未分解物を除去した。しかる後、濃度５
５％となるように食塩を添加して、１２０°Ｃで５分間
殺菌を行なった。The obtained yeast extract was separated into an extract portion and a lees portion by centrifugation, and the extract portion was immediately inactivated at 90°C and then concentrated to a concentration of 20%. Then, the pH of the concentrated extract was adjusted to 4.
75 and cooled to 5°C for protein precipitation, and then centrifuged to remove undigested yeast matter. After that, concentration 5
Salt was added to give a concentration of 5%, and sterilization was carried out at 120°C for 5 minutes.
次に、得られた酵母エキスの２％液を作り試飲した。対
照として麦芽汁を添加せず、かつ蛋白沈澱処理を行なわ
なかったこと以外は上記方法と同様にして酵母エキスを
作り、２％液としたものを用いた。この結果、本発明の
方法により得られた酵母エキスは酵母臭もなく呈味性が
良かったが、対照は酵母臭があり呈味性は並であった。Next, a 2% solution of the obtained yeast extract was prepared and sampled. As a control, a yeast extract was prepared in the same manner as above except that wort was not added and protein precipitation treatment was not performed, and a 2% liquid was used. As a result, the yeast extract obtained by the method of the present invention had no yeast odor and had a good taste, whereas the control had a yeast odor and had an average taste.
実施例２
実施例１で得られた酵母エキスを用いてドリンク剤を作
り、試飲した。対照品として、実施例１で得られた酵母
エキスを添加せずにドリンク剤を作り、試飲した。この
結果、酵母エキスを添加したドリンク剤はうま味もあり
、フレーバーもあったが、対照品はうま味に劣り、フレ
ーバーもなかった。Example 2 A drink was prepared using the yeast extract obtained in Example 1 and sampled. As a control product, a drink was prepared without adding the yeast extract obtained in Example 1 and tasted. As a result, the drink containing yeast extract had umami and flavor, but the control product had poor umami and no flavor.
実施例３
実施例１で得られた酵母エキスを通常のビクル液に５％
添加してハムを作った。対照品としてビクル液のみを加
えてハムを作った。この結果、酵母エキスを添加して作
ったハムはマイルドで呈味性が豊かであったが、対照品
は呈味性に劣っていた。Example 3 Add 5% of the yeast extract obtained in Example 1 to a normal vehicle solution.
I added it to make ham. As a control product, ham was prepared by adding only the vehicle solution. As a result, the ham made with the addition of yeast extract was mild and rich in taste, but the control product was inferior in taste.
本発明によれば、酵母臭が少なく呈味性の優れた酵母エ
キスが得られる。また、本発明によれば、貯蔵酵母を用
いた場合でも、同様の酵母エキスを得ることができる。According to the present invention, a yeast extract with little yeast odor and excellent taste can be obtained. Further, according to the present invention, a similar yeast extract can be obtained even when stored yeast is used.
したがって、本発明により得られる酵母エキスは優れた
天然調味料として用途の拡大が期待される。Therefore, the yeast extract obtained by the present invention is expected to have expanded uses as an excellent natural seasoning.
第１図は、自己消化法における酵母エキス溶出量の経時
変化を示すグラフである。
第１図
溶
出
経過時間（時間）FIG. 1 is a graph showing changes over time in the amount of yeast extract eluted in the autolysis method. Figure 1 Elapsed elution time (hours)
Claims (3)
酵性糖類を添加して酵母を活性化させた後、常法により
酵母抽出液を得、該酵母抽出液を蛋白沈澱処理すること
を特徴とする酵母エキスの新規製造法。(1) In producing yeast extract, fermentable sugars are added to the yeast suspension to activate the yeast, then a yeast extract is obtained by a conventional method, and the yeast extract is subjected to protein precipitation treatment. A new manufacturing method for yeast extract.
ースおよびシュクロースのうちから選ばれた少なくとも
１種の糖類および該糖類を含む麦芽汁、果汁および糖蜜
のうちのいずれか１種である特許請求の範囲第１項記載
の製造法。(2) A claim in which the fermentable saccharide is at least one saccharide selected from glucose, fructose, maltose, and sucrose, and any one of wort, fruit juice, and molasses containing the saccharide. The manufacturing method described in paragraph 1.
法である特許請求の範囲第１項記載の製造法。(3) The production method according to claim 1, wherein the method for obtaining the yeast extract is an autolysis method or a heat extraction method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62302587A JPH01144955A (en) | 1987-11-30 | 1987-11-30 | Novel production process for yeast essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62302587A JPH01144955A (en) | 1987-11-30 | 1987-11-30 | Novel production process for yeast essence |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01144955A true JPH01144955A (en) | 1989-06-07 |
Family
ID=17910772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62302587A Pending JPH01144955A (en) | 1987-11-30 | 1987-11-30 | Novel production process for yeast essence |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01144955A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009110624A1 (en) * | 2008-03-04 | 2009-09-11 | 味の素株式会社 | γ-GLUTAMULCYSTEINE-PRODUCING YEAST, AND METHOD FOR PRODUCTION OF YEAST EXTRACT |
-
1987
- 1987-11-30 JP JP62302587A patent/JPH01144955A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009110624A1 (en) * | 2008-03-04 | 2009-09-11 | 味の素株式会社 | γ-GLUTAMULCYSTEINE-PRODUCING YEAST, AND METHOD FOR PRODUCTION OF YEAST EXTRACT |
| JPWO2009110624A1 (en) * | 2008-03-04 | 2011-07-14 | 味の素株式会社 | Method for producing γ-glutamylcysteine-producing yeast and yeast extract |
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