JPH04631B2 - - Google Patents
Info
- Publication number
- JPH04631B2 JPH04631B2 JP57083247A JP8324782A JPH04631B2 JP H04631 B2 JPH04631 B2 JP H04631B2 JP 57083247 A JP57083247 A JP 57083247A JP 8324782 A JP8324782 A JP 8324782A JP H04631 B2 JPH04631 B2 JP H04631B2
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- yeast
- acid bacteria
- product
- wheat flour
- 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
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 104
- 241000894006 Bacteria Species 0.000 claims description 52
- 239000004310 lactic acid Substances 0.000 claims description 52
- 235000014655 lactic acid Nutrition 0.000 claims description 52
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 48
- 241000209140 Triticum Species 0.000 claims description 32
- 235000021307 Triticum Nutrition 0.000 claims description 32
- 238000000855 fermentation Methods 0.000 claims description 31
- 230000004151 fermentation Effects 0.000 claims description 31
- 238000001035 drying Methods 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 21
- 239000006562 flour medium Substances 0.000 claims description 16
- 235000013355 food flavoring agent Nutrition 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000001291 vacuum drying Methods 0.000 claims description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 42
- 239000000047 product Substances 0.000 description 41
- 235000013312 flour Nutrition 0.000 description 36
- 239000000796 flavoring agent Substances 0.000 description 32
- 235000019634 flavors Nutrition 0.000 description 21
- 235000008429 bread Nutrition 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 230000000694 effects Effects 0.000 description 13
- 239000000203 mixture Substances 0.000 description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 239000002609 medium Substances 0.000 description 9
- 239000000463 material Substances 0.000 description 8
- 238000012546 transfer Methods 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
- 238000011161 development Methods 0.000 description 6
- 230000018109 developmental process Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- 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 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 4
- 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 4
- 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 4
- 150000007513 acids Chemical class 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 229940041514 candida albicans extract Drugs 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000012138 yeast extract Substances 0.000 description 4
- 240000001929 Lactobacillus brevis Species 0.000 description 3
- 235000013957 Lactobacillus brevis Nutrition 0.000 description 3
- 244000288561 Torulaspora delbrueckii Species 0.000 description 3
- 235000014681 Torulaspora delbrueckii Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000011109 contamination Methods 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 230000002503 metabolic effect Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 2
- 244000206911 Candida holmii Species 0.000 description 2
- 235000002965 Candida holmii Nutrition 0.000 description 2
- 241000186840 Lactobacillus fermentum Species 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
- 241000235062 Pichia membranifaciens Species 0.000 description 2
- 239000007900 aqueous suspension Substances 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 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 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 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000001530 fumaric acid Substances 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 229940012969 lactobacillus fermentum Drugs 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- 102100027256 Melanoma-associated antigen H1 Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 241000235029 Zygosaccharomyces bailii Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000002730 additional effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 108010038764 cytoplasmic linker protein 170 Proteins 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000012780 rye bread Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57083247A JPS58201960A (ja) | 1982-05-19 | 1982-05-19 | 食品用風味賦与剤の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57083247A JPS58201960A (ja) | 1982-05-19 | 1982-05-19 | 食品用風味賦与剤の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58201960A JPS58201960A (ja) | 1983-11-25 |
| JPH04631B2 true JPH04631B2 (ru) | 1992-01-08 |
Family
ID=13796995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57083247A Granted JPS58201960A (ja) | 1982-05-19 | 1982-05-19 | 食品用風味賦与剤の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58201960A (ru) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012175937A (ja) * | 2011-02-28 | 2012-09-13 | Nisshin Foods Kk | 非発酵焼き菓子類用ミックス |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2725186B2 (ja) * | 1988-07-08 | 1998-03-09 | 日本製粉株式会社 | 乾燥サワードーの製造方法 |
| JPH0527493U (ja) * | 1991-09-18 | 1993-04-09 | 東京瓦斯株式会社 | 抜出し防止機構をそなえた仮キヤツプ |
| FR2708621B1 (fr) * | 1993-07-29 | 1995-10-20 | Lesaffre & Cie | Biomasse stable à base de cellules de levure et de bactéries lactiques et procédé de préparation. |
| KR20010044329A (ko) * | 2001-02-07 | 2001-06-05 | 김혜자 | 기능성 발효원액 및 그 이용식품의 조성물 및 제조방법 |
| AR049533A1 (es) * | 2004-06-29 | 2006-08-09 | Puratos Nv | Producto empaquetado para la industria de la planificacion de una composicion en polvo |
| JP2007236238A (ja) * | 2006-03-07 | 2007-09-20 | Bio Tec Japan:Kk | パン及びパンの製造方法 |
| JP5039964B1 (ja) * | 2011-11-24 | 2012-10-03 | 株式会社雨風 | 調味料の製造方法及び調味料 |
| JP6696835B2 (ja) * | 2016-06-08 | 2020-05-20 | オリエンタル酵母工業株式会社 | 発酵風味液の製造方法及び食品の製造方法 |
-
1982
- 1982-05-19 JP JP57083247A patent/JPS58201960A/ja active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012175937A (ja) * | 2011-02-28 | 2012-09-13 | Nisshin Foods Kk | 非発酵焼き菓子類用ミックス |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58201960A (ja) | 1983-11-25 |
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