JPS59183671A - 酵母エキスの製造法 - Google Patents
酵母エキスの製造法Info
- Publication number
- JPS59183671A JPS59183671A JP58059776A JP5977683A JPS59183671A JP S59183671 A JPS59183671 A JP S59183671A JP 58059776 A JP58059776 A JP 58059776A JP 5977683 A JP5977683 A JP 5977683A JP S59183671 A JPS59183671 A JP S59183671A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- yeast
- autolysis
- ester
- slurry
- 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.)
- Granted
Links
- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 9
- 239000012138 yeast extract Substances 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 22
- 229930195729 fatty acid Natural products 0.000 claims abstract description 22
- 239000000194 fatty acid Substances 0.000 claims abstract description 22
- 239000002002 slurry Substances 0.000 claims abstract description 16
- 210000005253 yeast cell Anatomy 0.000 claims abstract description 15
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 13
- 210000004027 cell Anatomy 0.000 claims description 10
- 208000035404 Autolysis Diseases 0.000 abstract description 24
- 206010057248 Cell death Diseases 0.000 abstract description 24
- 230000028043 self proteolysis Effects 0.000 abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 14
- 150000004665 fatty acids Chemical class 0.000 abstract description 11
- 229930006000 Sucrose Natural products 0.000 abstract description 6
- 239000005720 sucrose Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 125000004432 carbon atom Chemical group C* 0.000 abstract 1
- 239000003960 organic solvent Substances 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 13
- 230000001580 bacterial effect Effects 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 6
- LWZFANDGMFTDAV-BURFUSLBSA-N [(2r)-2-[(2r,3r,4s)-3,4-dihydroxyoxolan-2-yl]-2-hydroxyethyl] dodecanoate Chemical compound CCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O LWZFANDGMFTDAV-BURFUSLBSA-N 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 235000011067 sorbitan monolaureate Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 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 description 2
- XSTXAVWGXDQKEL-UHFFFAOYSA-N Trichloroethylene Chemical compound ClC=C(Cl)Cl XSTXAVWGXDQKEL-UHFFFAOYSA-N 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000004071 soot Substances 0.000 description 2
- 229950006451 sorbitan laurate Drugs 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 101100012567 Caenorhabditis elegans fat-1 gene Proteins 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102220549062 Low molecular weight phosphotyrosine protein phosphatase_C13S_mutation Human genes 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000013028 medium composition Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000011218 seed culture Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58059776A JPS59183671A (ja) | 1983-04-05 | 1983-04-05 | 酵母エキスの製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58059776A JPS59183671A (ja) | 1983-04-05 | 1983-04-05 | 酵母エキスの製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59183671A true JPS59183671A (ja) | 1984-10-18 |
| JPH0336499B2 JPH0336499B2 (enExample) | 1991-05-31 |
Family
ID=13123026
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58059776A Granted JPS59183671A (ja) | 1983-04-05 | 1983-04-05 | 酵母エキスの製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59183671A (enExample) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016080490A1 (ja) * | 2014-11-19 | 2016-05-26 | テーブルマーク株式会社 | 酵母細胞の風味改善方法及び食品品質改良剤 |
-
1983
- 1983-04-05 JP JP58059776A patent/JPS59183671A/ja active Granted
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016080490A1 (ja) * | 2014-11-19 | 2016-05-26 | テーブルマーク株式会社 | 酵母細胞の風味改善方法及び食品品質改良剤 |
| JPWO2016080490A1 (ja) * | 2014-11-19 | 2017-04-27 | テーブルマーク株式会社 | 酵母細胞の風味改善方法及び食品品質改良剤 |
| KR20170084082A (ko) * | 2014-11-19 | 2017-07-19 | 테이부루마크 가부시키가이샤 | 효모 세포의 풍미 개선방법 및 식품 품질 개량제 |
| CN106998773A (zh) * | 2014-11-19 | 2017-08-01 | 泰宝美客株式会社 | 酵母细胞的风味改善方法及食品品质改良剂 |
| TWI674070B (zh) * | 2014-11-19 | 2019-10-11 | 日商泰寶美客股份有限公司 | 酵母細胞之風味改善方法及食品品質改良劑 |
| US11089806B2 (en) | 2014-11-19 | 2021-08-17 | Tablemark Co., Ltd. | Flavor improvement method for yeast cells and food quality improving agent |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0336499B2 (enExample) | 1991-05-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3519572B2 (ja) | 酵母エキス組成物およびそれを得るための酵母変異株 | |
| JPS59183671A (ja) | 酵母エキスの製造法 | |
| JPS59109152A (ja) | 酵母エキスの製造法 | |
| TWI248465B (en) | A process for preparing brewer's yeast cell with high ribonucleic acid content | |
| JPH09173016A (ja) | クロレラエキス粉末の製造法 | |
| EP0466922B1 (en) | Production of yeast extract | |
| RU2104302C1 (ru) | Способ получения хлебопекарных дрожжей | |
| CN115486525A (zh) | 一种鲜味基料及其制备方法与应用 | |
| US1190827A (en) | Bread-improver and process of making the same. | |
| JPS5951268B2 (ja) | 呈味改良を行なった魚エキス製造方法 | |
| JPS6219822B2 (enExample) | ||
| JPH10165191A (ja) | 麹菌によるγ−アミノ酪酸の生産 | |
| JP5017124B2 (ja) | アスタキサンチン抽出用酵母、その生産方法及びそれを用いた色調改善剤、並びにアスタキサンチンの製造方法 | |
| JP2000014394A5 (enExample) | ||
| JP2547197B2 (ja) | 食用血液加工品の製造法 | |
| JP2577793B2 (ja) | 食酢の製造方法 | |
| RU2188869C1 (ru) | Способ производства инвертного сиропа | |
| SU657060A1 (ru) | Способ активации прессованных дрожжей | |
| RU2099423C1 (ru) | Способ получения лимонной кислоты | |
| JPS5929212B2 (ja) | 酵母エキスの製造方法 | |
| JPS6149943B2 (enExample) | ||
| JPH0330654A (ja) | 健康飲料 | |
| US2615829A (en) | Production of riboflavin | |
| GB171991A (en) | A process for the simultaneous production of de-mineralized amylaceous substances and lower nitrogenous matter for food purposes, by the use of tubers or cereals in whole or broken grains | |
| JPS6043387A (ja) | 抗腫瘍性物質およびその製造法 |