JPH0116465B2 - - Google Patents
Info
- Publication number
- JPH0116465B2 JPH0116465B2 JP61022469A JP2246986A JPH0116465B2 JP H0116465 B2 JPH0116465 B2 JP H0116465B2 JP 61022469 A JP61022469 A JP 61022469A JP 2246986 A JP2246986 A JP 2246986A JP H0116465 B2 JPH0116465 B2 JP H0116465B2
- Authority
- JP
- Japan
- Prior art keywords
- koji
- soy sauce
- glutaminase
- genus
- glutamic acid
- 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
Links
- 235000013555 soy sauce Nutrition 0.000 claims description 47
- 102000009127 Glutaminase Human genes 0.000 claims description 42
- 108010073324 Glutaminase Proteins 0.000 claims description 42
- 241000894006 Bacteria Species 0.000 claims description 28
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 19
- 235000013922 glutamic acid Nutrition 0.000 claims description 19
- 239000004220 glutamic acid Substances 0.000 claims description 19
- 238000004519 manufacturing process Methods 0.000 claims description 19
- 230000000694 effects Effects 0.000 description 21
- 238000000034 method Methods 0.000 description 15
- 239000002994 raw material Substances 0.000 description 10
- 240000006439 Aspergillus oryzae Species 0.000 description 9
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 9
- 108091005804 Peptidases Proteins 0.000 description 9
- 235000002639 sodium chloride Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 230000001580 bacterial effect Effects 0.000 description 7
- 239000004365 Protease Substances 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 102000035195 Peptidases Human genes 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 238000000354 decomposition reaction Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- ODHCTXKNWHHXJC-VKHMYHEASA-N 5-oxo-L-proline Chemical compound OC(=O)[C@@H]1CCC(=O)N1 ODHCTXKNWHHXJC-VKHMYHEASA-N 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 241000029375 Bullera alba Species 0.000 description 4
- ODHCTXKNWHHXJC-GSVOUGTGSA-N Pyroglutamic acid Natural products OC(=O)[C@H]1CCC(=O)N1 ODHCTXKNWHHXJC-GSVOUGTGSA-N 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- ODHCTXKNWHHXJC-UHFFFAOYSA-N acide pyroglutamique Natural products OC(=O)C1CCC(=O)N1 ODHCTXKNWHHXJC-UHFFFAOYSA-N 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 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 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 description 3
- 241000235172 Bullera Species 0.000 description 2
- 241000579729 Bullera grandispora Species 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- BJRNKVDFDLYUGJ-RMPHRYRLSA-N hydroquinone O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-RMPHRYRLSA-N 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 150000002823 nitrates Chemical class 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 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 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 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 description 1
- 241000223252 Rhodotorula Species 0.000 description 1
- 241000222027 Slooffia tsugae Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229960000271 arbutin Drugs 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000034303 cell budding Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- BJRNKVDFDLYUGJ-UHFFFAOYSA-N p-hydroxyphenyl beta-D-alloside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-UHFFFAOYSA-N 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000010333 potassium nitrate Nutrition 0.000 description 1
- 239000004323 potassium nitrate Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
- 239000007218 ym medium Substances 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61022469A JPS62181754A (ja) | 1986-02-04 | 1986-02-04 | グルタミン酸含量の高い醤油の製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61022469A JPS62181754A (ja) | 1986-02-04 | 1986-02-04 | グルタミン酸含量の高い醤油の製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62181754A JPS62181754A (ja) | 1987-08-10 |
| JPH0116465B2 true JPH0116465B2 (enrdf_load_stackoverflow) | 1989-03-24 |
Family
ID=12083563
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61022469A Granted JPS62181754A (ja) | 1986-02-04 | 1986-02-04 | グルタミン酸含量の高い醤油の製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62181754A (enrdf_load_stackoverflow) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011125790A1 (ja) | 2010-04-01 | 2011-10-13 | キッコーマン株式会社 | グルタミン酸含有調味料およびその製造方法 |
-
1986
- 1986-02-04 JP JP61022469A patent/JPS62181754A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011125790A1 (ja) | 2010-04-01 | 2011-10-13 | キッコーマン株式会社 | グルタミン酸含有調味料およびその製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62181754A (ja) | 1987-08-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3932671A (en) | Process for producing protein hydrolyzate | |
| CA2023474C (en) | Soya sauce | |
| EP0354610B1 (en) | Method for the preparation of a yeast extract, said yeast extract, its use as a food flavour, and a food composition comprising the yeast extract | |
| KR960005057B1 (ko) | 향미료의 제조방법 | |
| KR20120076841A (ko) | 식물성 단백질 가수분해물의 제조방법 | |
| JP2002300862A (ja) | γ−アミノ酪酸含有天然食品素材の製造方法 | |
| KR100804828B1 (ko) | 식물성 단백질원으로부터 국균의 액체 배양액을 이용한고상 조미료의 제조방법, 상기 방법에 의하여 제조되는고상 조미료, 상기 조미료를 포함하는 범용 식품 조미료,소스, 드레싱, 장류 및 가공식품 | |
| WO2007010979A1 (ja) | 液体麹の製造方法 | |
| US6271013B1 (en) | Aspergillus niger aminopeptidase compositions for making bread doughs and cheese | |
| JP2009161448A (ja) | 麦芽根抽出物、その製造方法、およびそれを含んでなる微生物の発酵促進剤 | |
| JP3712530B2 (ja) | 新種クリプトコッカス・ノダエンシス、それを用いる耐塩性耐熱性グルタミナーゼの製造法並びにグルタミン酸含量の多い蛋白加水分解物の製造法 | |
| CN118318964B (zh) | 一种纳豆发酵物及其制备方法 | |
| US6495342B2 (en) | Nitrogenous composition resulting from the hydrolysis of maize gluten and a process for the preparation thereof | |
| JPH069474B2 (ja) | アルコール耐性付与醗酵物の製造方法及びアルコール耐性付与醗酵食品 | |
| WO1998017127A1 (en) | Method of using enzymes and yeast fermentation for production of a fermentation-type savory flavored product | |
| US4996064A (en) | Novel foodstuff from soymilk and method for production thereof | |
| JPH0116465B2 (enrdf_load_stackoverflow) | ||
| US20040258800A1 (en) | Brewer' s yeast or brewer' s yeast extract with improved flavor, process for producing the same and flavor improving agent therefor | |
| JPH0484855A (ja) | チーズ風味組成物の製造方法 | |
| JP2826989B2 (ja) | 大豆酢 | |
| JP2001046013A (ja) | 調味液の製造方法 | |
| JP2964370B2 (ja) | 調味液の製法 | |
| JPH06303940A (ja) | 味噌風調味料 | |
| DE2044866C3 (de) | Verfahren zur biotechnischen Herstellung von Peptidoglutaminase I und/oder II und ihre Verwendung in proteinhaltigen Getränken und Nahrungsmitteln | |
| KR20100077839A (ko) | 된장 발효물의 제조 방법 |