JPH02242654A - Preparation of yeast extract - Google Patents
Preparation of yeast extractInfo
- Publication number
- JPH02242654A JPH02242654A JP1060725A JP6072589A JPH02242654A JP H02242654 A JPH02242654 A JP H02242654A JP 1060725 A JP1060725 A JP 1060725A JP 6072589 A JP6072589 A JP 6072589A JP H02242654 A JPH02242654 A JP H02242654A
- Authority
- JP
- Japan
- Prior art keywords
- yeast extract
- yeast
- phosphodiesterase
- suspension
- taste
- 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
- 239000012138 yeast extract Substances 0.000 title claims abstract description 23
- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 22
- 239000002773 nucleotide Substances 0.000 claims abstract description 12
- 210000002421 cell wall Anatomy 0.000 claims abstract description 10
- 241000235646 Cyberlindnera jadinii Species 0.000 claims abstract description 7
- UDMBCSSLTHHNCD-KQYNXXCUSA-N adenosine 5'-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 abstract description 6
- 210000005253 yeast cell Anatomy 0.000 claims abstract 3
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 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
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 claims description 6
- 239000006285 cell suspension Substances 0.000 claims 1
- 238000000605 extraction Methods 0.000 abstract description 11
- 108090000790 Enzymes Proteins 0.000 abstract description 9
- 102000004190 Enzymes Human genes 0.000 abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 210000004027 cell Anatomy 0.000 abstract description 2
- 238000000354 decomposition reaction Methods 0.000 abstract description 2
- 239000000725 suspension Substances 0.000 abstract 3
- UDMBCSSLTHHNCD-UHFFFAOYSA-N Coenzym Q(11) Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(O)=O)C(O)C1O UDMBCSSLTHHNCD-UHFFFAOYSA-N 0.000 abstract 1
- 229950006790 adenosine phosphate Drugs 0.000 abstract 1
- 238000000034 method Methods 0.000 description 14
- 229940024606 amino acid Drugs 0.000 description 11
- 150000001413 amino acids Chemical class 0.000 description 11
- 230000003834 intracellular effect Effects 0.000 description 11
- 239000000284 extract Substances 0.000 description 9
- 238000006243 chemical reaction Methods 0.000 description 7
- 102000006382 Ribonucleases Human genes 0.000 description 5
- 108010083644 Ribonucleases Proteins 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 5
- 235000013923 monosodium glutamate Nutrition 0.000 description 5
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 4
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 4
- 235000013896 disodium guanylate Nutrition 0.000 description 4
- 235000013890 disodium inosinate Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 230000002101 lytic effect Effects 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 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
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 102000006267 AMP Deaminase Human genes 0.000 description 1
- 108700016228 AMP deaminases Proteins 0.000 description 1
- 108020004513 Bacterial RNA Proteins 0.000 description 1
- 101000763602 Manilkara zapota Thaumatin-like protein 1 Proteins 0.000 description 1
- 101000763586 Manilkara zapota Thaumatin-like protein 1a Proteins 0.000 description 1
- 101000966653 Musa acuminata Glucan endo-1,3-beta-glucosidase Proteins 0.000 description 1
- 101710163270 Nuclease Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000001293 nucleolytic effect Effects 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は呈味性５′−モノヌクレオチドを多量に含有せ
しめたことを特徴とする呈味性が優れ且つエキス抽出率
も良好な経済性にも優れた酵母エキスの製造法に関する
ものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention is characterized by containing a large amount of taste-tasting 5'-mononucleotides, and is characterized by excellent taste and economical efficiency with good extract extraction rate. The present invention also relates to a method for producing a yeast extract that is excellent in its properties.
更に詳しくは、ｐＨを微妙に調節し、キャンディダ ウ
チリス（Ｃａｎｄｉｄａ ｕｔｉｌｉｓ）菌体内リボヌ
クレアーゼによる菌体内ＲＮＡの分解を抑えつつ細胞壁
溶解酵素を添加して自己消化を促進させ、菌体内ＲＮＡ
を未分解状態で抽出し、之に５′−ホスホジエステラー
ゼまたは５′−ホスホジエステラーゼ及び５′−アデニ
ル酸デアミナーゼを作用させることを特徴とする呈味性
・経済性の非常に良好な酵母エキス製造法に関するもの
である。More specifically, by delicately adjusting the pH and suppressing the degradation of intracellular RNA by intracellular ribonuclease of Candida utilis, cell wall lytic enzymes are added to promote autolysis, thereby reducing intracellular RNA.
This invention relates to a method for producing a yeast extract with very good taste and economy, characterized by extracting yeast in an undecomposed state and allowing 5'-phosphodiesterase or 5'-phosphodiesterase and 5'-adenylate deaminase to act on the yeast extract. It is something.
酵母エキスは強い呈味性を有し、肉エキスよりも安価で
ある。また最近の天然物指向などにより食品素材、天然
調味料として近年広く用いられて来ている。Yeast extract has a strong taste and is cheaper than meat extract. In addition, due to the recent trend toward natural products, they have been widely used as food ingredients and natural seasonings.
酵母エキスの呈味性はアミノ酸、ペプチド、糖類 ５１
−ヌクレオチドなどに由来するものである。The taste of yeast extract consists of amino acids, peptides, and sugars 51
-It is derived from nucleotides, etc.
この中でもアミノ酸、ペプチド類は酵母エキス独特の風
味、５′−ヌクレオチドは“旨み″を出す成分として知
られている。Among these, amino acids and peptides are known as components that give yeast extract its unique flavor, and 5'-nucleotides are known as components that give ``umami'' flavor.
一般に酵母エキスの製造法としては自己消化法。Generally, the autolysis method is used to produce yeast extract.
酵素分解法などが公知であるが、何れの方法も菌体内蛋
白質、菌体内ＲＮＡの経済的有効利用という観点からは
満足の行くものではない。Although enzymatic decomposition methods and the like are known, none of these methods is satisfactory from the viewpoint of economically effective utilization of intracellular proteins and intracellular RNA.
自己消化法では菌体内ＲＮＡの分解をｐＨを６〜６．６
に調節し自己消化させる事により抑制し、その後ＲＮＡ
を加熱抽出して５′−ホスホジエステラーゼ及び５′−
アデニル酸デアミナーゼを添加する方法（特公昭５５−
９２６７２）が知られている。しかしながら、この処法
ではエキス抽出率が４０〜６０％と低く、またキャンデ
ィダ ウチリス（Ｃａｎｄｉｄａｕｔｉｌｉｓ）では、
このｐＨ域にリボヌクレアーゼ活性を有している為に、
自己消化後の高分子ＲＮＡの残存率は４０％以下になる
ので、この処法では５′〜ヌクレオチド高含有な酵母エ
キス製造は難しい。In the autolysis method, bacterial RNA is degraded at a pH of 6 to 6.6.
After that, RNA
5'-phosphodiesterase and 5'-
Method of adding adenylate deaminase (Special Publication 1984-
92672) is known. However, with this method, the extract extraction rate is low at 40-60%, and in Candida utilis,
Because it has ribonuclease activity in this pH range,
Since the residual rate of high molecular RNA after autolysis is less than 40%, it is difficult to produce a yeast extract with a high content of 5'-nucleotides using this method.
酵素法では、菌体を加熱し菌体内酵素を失活させた後、
細胞壁溶解酵素、蛋白質分解酵素、５′−ホスホジエス
テラーゼ、５゛−アデニル酸デアミナーゼを順次添加す
る酵母エキス製造法（特公昭６２−２０１５９５）が知
られている。しかし、この処法でも菌体内酵素の加熱失
活時に蛋白質の熱変成などの要因によりエキス抽出率及
び遊離アミノ酸の含量が低く、また菌体内酵素を失活さ
せであるため添加する酵素の種類、量、共に多く経済的
に良い方法ではない。In the enzymatic method, after heating the bacterial cells and inactivating the intracellular enzymes,
A method for producing yeast extract (Japanese Patent Publication No. 62-201595) is known in which a cell wall lytic enzyme, a protease, a 5'-phosphodiesterase, and a 5'-adenylate deaminase are sequentially added. However, even with this method, the extract extraction rate and free amino acid content are low due to factors such as thermal denaturation of proteins during heat inactivation of intracellular enzymes. It's not a good method economically as it requires a lot of quantity.
本発明者等は呈味性のアミノ酸、ペプチド２５′−ヌク
レオチド高含有で経済的なキャンディダウチリス（Ｃａ
ｎｄｉｄａ ｕｔｉｌｉｓ）由来の酵母エキス製造法を
鋭意検討した結果、ｐＨを微妙に調節し、菌体内ヌクレ
アーゼによる高分子ＲＮＡの分解を抑制しつつ細胞壁溶
解酵素を添加し、自己消化を促進させ高分子ＲＮＡを未
分解状態で抽出、し、之に５′−ホスホジエステラーゼ
または５′−ホスホジエステラーゼ及び５′−アデニル
酸デアミナーゼを添加し、呈味性５′−ヌクレオチドを
生成せしめることによって５′−ヌクレオチド、ｔｉ離
アミノ酸が高含有で且つエキス抽出率も高い経済的に非
常に優れた酵母エキスの製造法を見出した。The present inventors have developed an economical method containing high content of taste-producing amino acids and peptide 25'-nucleotides.
As a result of intensive research into a method for producing yeast extract derived from the yeast extract (Ndida utilis), we developed a method for producing yeast extract by delicately adjusting the pH, suppressing the degradation of high molecular RNA by intracellular nucleases, and adding cell wall lytic enzymes to promote autolysis and increase the production of high molecular RNA. The 5'-nucleotides, ti-nucleotides, are extracted in an undegraded state, and 5'-phosphodiesterase or 5'-phosphodiesterase and 5'-adenylate deaminase are added thereto to produce tasty 5'-nucleotides. We have discovered an economically excellent method for producing yeast extract that has a high content of amino acids and a high extract extraction rate.
本発明に於いて酵母エキスの原料となり得る酵母は菌体
内リボヌクレアーゼ活性の至適をｐＦ＋４〜６とｐ）１
８．５〜１０の範囲に有している酵母ということでキャ
ンディダ ウチリス（Ｃａｎｄｉｄａ ｕｔｉｌｉｓ）
が最高である。In the present invention, yeast that can be used as a raw material for yeast extract has an optimal intracellular ribonuclease activity of pF+4 to 6 and p)1.
Candida utilis is a yeast that has a score in the range of 8.5 to 10.
is the best.
本発明に於ける自己消化条件としては菌体内リボヌクレ
アーゼ活性の至適範囲を外ずすためにｐＨ６，８〜８好
ましくは７〜８、反応温度は３０〜６０℃好ましくは細
胞壁溶解酵素の作用温度が抽出率の良い条件ということ
で時間は１０〜２０時間が適当である。またその他の酵
素５′−ホスホジエステラーゼ、５′−アデニル酸デア
ミナーゼの添加量１反応温度＋ ｐ）Ｉに就いても特に
限定するものではなく各々の至適条件で反応させるだけ
で充分である０反応の初発ＰＨに就いてはＰＨ６，７以
下またはｐ）１８以上で反応を行なわせると菌体内リボ
ヌクレアーゼによる分解を受けて高分子ＲＮＡが分解さ
れて了い。In the present invention, autolysis conditions include pH 6, 8 to 8, preferably 7 to 8, and reaction temperature 30 to 60°C, preferably the action temperature of the cell wall lytic enzyme, in order to eliminate the optimal range of intracellular ribonuclease activity. Since these conditions provide a good extraction rate, a suitable time is 10 to 20 hours. In addition, the amount of other enzymes 5'-phosphodiesterase and 5'-adenylate deaminase added (1 reaction temperature + p) I is not particularly limited, and it is sufficient to react under the optimum conditions for each. Regarding the initial pH, if the reaction is carried out at pH 6.7 or lower or p)18 or higher, the high molecular RNA will be degraded by intracellular ribonuclease.
反応終結時の５′−イノシン酸ソーダ、５°−グアニル
酸ソーダの含有量は激減して了う為にＰＨ６，８〜８で
反応を行なう事が必須の条件である。Since the contents of 5'-sodium inosinate and 5'-sodium guanylate at the end of the reaction are drastically reduced, it is essential to carry out the reaction at a pH of 6.8 to 8.
本発明で言う細胞壁溶解酵素とは
β−１，３−ｇｌｕｃａｎａｓｅ （グルカナーゼ）活
性を有するものならばよく、何等限定するものではない
。The cell wall lytic enzyme used in the present invention is not limited in any way as long as it has β-1,3-glucanase activity.
本発明の処法で製造した酵母エキスは５′−ヌクレオチ
ド及びグルタミン酸ソーダなど遊離アミノ酸を多量に含
有している為、非常に呈味力に優れ従来の酵母エキスの
様に呈味力を化学調味料で補ってやる必要も無く天然調
味料のみで食品を調製することが可能である。また本処
法は従来の１９素法に比べ酵素使用量、数共に少なく抽
出率は上昇するので経済的にも非常に有利である。The yeast extract produced by the method of the present invention contains a large amount of free amino acids such as 5'-nucleotides and monosodium glutamate, so it has excellent taste and has the same taste power as conventional yeast extracts. It is possible to prepare foods using only natural seasonings without the need to supplement them with seasonings. Furthermore, compared to the conventional 19-component method, this method is economically very advantageous because both the amount and number of enzymes used are smaller and the extraction rate is higher.
以下、実施例を挙げて詳細に説明する。 Hereinafter, it will be explained in detail by giving examples.
実施例１
キャンディダ ウチリス（Ｃａｎｄｉｄａ ｕｔｉｌｉ
ｓ）（ＩＦＯ０６１９）酵母スラリー（菌体濃度１３％
） １０００−をＰＨ７，５に調節後、５０℃に加温し
細胞壁溶解酵素〔商品名：ＹＬ−５（天野製薬■製）〕
を２．６ｇ加え、１５時間反応させた。その後、６５℃
まで昇温し、核酸分解酵素（５′−ホスホジエステラー
ゼ）リボヌレアーゼＰ（天野製薬−３１７） ２００■
を加え３時間反応させた後、５０℃にまで冷却し、５′
−アデニル酸デアミナーゼ（天野製薬■製）２００■を
加え５時間反応させた。この反応でのエキス抽出率は９
０％と非常に良好であった。Example 1 Candida utilis
s) (IFO0619) Yeast slurry (bacteria concentration 13%
) 1000- was adjusted to pH 7.5, heated to 50°C, and cell wall lytic enzyme [Product name: YL-5 (manufactured by Amano Pharmaceutical ■)]
2.6g of was added and reacted for 15 hours. After that, 65℃
Raise the temperature to 200 ml and add nucleolytic enzyme (5'-phosphodiesterase) ribonurease P (Amano Pharmaceutical-317) to 200 ml.
was added and reacted for 3 hours, then cooled to 50°C and
-Adenylate deaminase (manufactured by Amano Seiyaku) 200μ was added and allowed to react for 5 hours. The extract extraction rate in this reaction is 9
It was very good at 0%.
放冷後、常法に従い１１５ｇの酵母エキスを得た。After cooling, 115 g of yeast extract was obtained according to a conventional method.
この５′−イノシン酸ナトリウム、５′−グアニル酸ナ
トリウム含量は各々３．１％、３．３％であり、またグ
ルタミン酸ナトリウム及び遊離アミノ酸含量は各々６％
、３５％であった。The content of sodium 5'-inosinate and sodium 5'-guanylate is 3.1% and 3.3%, respectively, and the content of sodium glutamate and free amino acid is 6% each.
, 35%.
またρ１１５で同様の処理を行なうとエキス抽出率は８
０％まで低下し、得られた酵母エキス中の５′−イノシ
ン酸ナトリウムと５′−グアニル酸ナトリウム含量は、
各々０．７．０．８％でグルタミン酸ナトリウム、遊離
アミノ酸含量は各々４％、２５％と低かった。Also, when the same process is performed with ρ115, the extract extraction rate is 8
The content of sodium 5'-inosinate and sodium 5'-guanylate in the yeast extract was reduced to 0%.
The monosodium glutamate and free amino acid contents were 0.7% and 0.8%, respectively, and the free amino acid contents were as low as 4% and 25%, respectively.
実施例２
キャンディダ ウチリス（Ｃａｎｄｉｄａ ｕｔｉｌｉ
ｓ）（ＩＦＯ１０８６）酵母スラリー（菌体濃度１２％
） １０００１をｐＨ７，５に調製後、５０℃に加温し
細胞壁溶解酵素〔商品名：ＹＬ−５（天野製薬Ｍ製））
を２．４ｇ加え、１５時間反応させた。その後、６５℃
まで昇温し、核酸分解酵素（５′−ホスホジエステラー
ゼ）リボヌクレアーゼＰ（天野製薬＠製） １８５．を
加え３時間反応させた。この反応でのエキス抽出率１±
８９％と良好であった。放冷後、常法に従い１０５ｇの
酵母エキスを得た。この５′−イノシン酸ナトリウム、
５′−グアニル酸ナトリウム含量は各々３．３％、３．
４％であり、またグルタミン酸ナトリウム及び遊離アミ
ノ酸含量は各々６％、３５％と高かった。またｐＨ６で
細胞壁溶解酵素無添加で同様の処理を行なうとエキス抽
出率は６０％と激減し、得られた酵母エキス中の５′−
イノシン酸ナトリウムと５′−グアニル酸ナトリウム含
量は１．４％、１．３％でグルタミン酸ナトリウム、遊
離アミノ酸含量は各々５％、３０％であった。Example 2 Candida utilis
s) (IFO1086) Yeast slurry (bacteria concentration 12%
) 10001 to pH 7.5, heated to 50°C and added cell wall lytic enzyme [Product name: YL-5 (manufactured by Amano Pharmaceutical M)]
2.4g of was added and reacted for 15 hours. After that, 65℃
Raise the temperature to 185. was added and reacted for 3 hours. Extract extraction rate in this reaction 1±
It was good at 89%. After cooling, 105 g of yeast extract was obtained according to a conventional method. This sodium 5'-inosinate,
The content of sodium 5'-guanylate is 3.3%, 3.
4%, and the monosodium glutamate and free amino acid contents were high at 6% and 35%, respectively. Furthermore, when the same treatment was carried out at pH 6 without the addition of cell wall lytic enzymes, the extract extraction rate was drastically reduced to 60%, and the 5'-
The contents of sodium inosinate and sodium 5'-guanylate were 1.4% and 1.3%, and the contents of sodium glutamate and free amino acids were 5% and 30%, respectively.
手続補正書 平成１年５月２４日Procedural amendment May 24, 1999
Claims (1)
細胞壁溶解酵素を添加して自己消化を促進させた後高分
子ＲＮＡを抽出し、之に５′−ホスホジエステラーゼま
たは５′−ホスホジエステラーゼ及び５′−アデニル酸
デアミナーゼを作用せしめて呈味性５′−ヌクレオチド
にさせた後、之を分離採取する事を特徴とする呈味性５
′−ヌクレオチド高含有酵母エキスの製造法。 ２ 酵母菌体がキャンディダウチリス （Ｃａｎｄｉｄａｕｔｉｌｉｓ）である請求項１に記載
の酵母エキス製造法。[Claims] 1. After adjusting the pH of the yeast cell suspension to 6.8 to 8 and further adding a cell wall lytic enzyme to promote autolysis, high molecular RNA is extracted. Taste 5'-phosphodiesterase or 5'-phosphodiesterase and 5'-adenylate deaminase are applied to produce a taste-tasting 5'-nucleotide, and then the 5'-nucleotide is separated and collected.
A method for producing a yeast extract with a high content of '-nucleotides. 2. The method for producing yeast extract according to claim 1, wherein the yeast cells are Candidautilis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1060725A JPH02242654A (en) | 1989-03-15 | 1989-03-15 | Preparation of yeast extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1060725A JPH02242654A (en) | 1989-03-15 | 1989-03-15 | Preparation of yeast extract |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02242654A true JPH02242654A (en) | 1990-09-27 |
Family
ID=13150542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1060725A Pending JPH02242654A (en) | 1989-03-15 | 1989-03-15 | Preparation of yeast extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02242654A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0670716A (en) * | 1992-06-08 | 1994-03-15 | Nippon Paper Ind Co Ltd | Yeast essence composition and its production |
| JP2007049989A (en) * | 2005-07-20 | 2007-03-01 | Nippon Paper Chemicals Co Ltd | Yeast extract and method for producing the same |
| JP2007521805A (en) * | 2004-01-09 | 2007-08-09 | ディーエスエム アイピー アセッツ ビー．ブイ． | Method for producing composition containing 5'-ribonucleotide and composition thereof |
| JP2008237037A (en) * | 2007-03-26 | 2008-10-09 | Kohjin Co Ltd | Dairy product seasoning, and method for producing the same |
-
1989
- 1989-03-15 JP JP1060725A patent/JPH02242654A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0670716A (en) * | 1992-06-08 | 1994-03-15 | Nippon Paper Ind Co Ltd | Yeast essence composition and its production |
| JP2007521805A (en) * | 2004-01-09 | 2007-08-09 | ディーエスエム アイピー アセッツ ビー．ブイ． | Method for producing composition containing 5'-ribonucleotide and composition thereof |
| JP2012105653A (en) * | 2004-01-09 | 2012-06-07 | Dsm Ip Assets Bv | Process for production of composition containing 5'-ribonucleotides and composition thereof |
| JP2007049989A (en) * | 2005-07-20 | 2007-03-01 | Nippon Paper Chemicals Co Ltd | Yeast extract and method for producing the same |
| JP2008237037A (en) * | 2007-03-26 | 2008-10-09 | Kohjin Co Ltd | Dairy product seasoning, and method for producing the same |
| JP4693184B2 (en) * | 2007-03-26 | 2011-06-01 | 株式会社興人 | Seasoning for dairy products and method for producing the same |
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