JPS6374465A - 調味料の製造方法 - Google Patents
調味料の製造方法Info
- Publication number
- JPS6374465A JPS6374465A JP61217051A JP21705186A JPS6374465A JP S6374465 A JPS6374465 A JP S6374465A JP 61217051 A JP61217051 A JP 61217051A JP 21705186 A JP21705186 A JP 21705186A JP S6374465 A JPS6374465 A JP S6374465A
- Authority
- JP
- Japan
- Prior art keywords
- decomposition
- water
- acid
- hydrochloric acid
- concentration
- 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
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 238000000354 decomposition reaction Methods 0.000 claims abstract description 90
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 50
- 239000002253 acid Substances 0.000 claims abstract description 44
- 108010068370 Glutens Proteins 0.000 claims abstract description 15
- 235000021312 gluten Nutrition 0.000 claims abstract description 15
- 235000012054 meals Nutrition 0.000 claims abstract description 15
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 230000003301 hydrolyzing effect Effects 0.000 claims abstract description 4
- 102000018389 Exopeptidases Human genes 0.000 claims abstract description 3
- 108010091443 Exopeptidases Proteins 0.000 claims abstract description 3
- 230000007935 neutral effect Effects 0.000 claims abstract description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 13
- 108091005658 Basic proteases Proteins 0.000 claims description 4
- 238000006386 neutralization reaction Methods 0.000 claims description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 abstract description 12
- 238000011084 recovery Methods 0.000 abstract description 12
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract description 9
- 239000007787 solid Substances 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 7
- 108091005804 Peptidases Proteins 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 238000005119 centrifugation Methods 0.000 abstract description 2
- 239000012141 concentrate Substances 0.000 abstract description 2
- 230000003472 neutralizing effect Effects 0.000 abstract description 2
- 239000004365 Protease Substances 0.000 abstract 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 2
- 239000003513 alkali Substances 0.000 abstract 1
- 229910052799 carbon Inorganic materials 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000002198 insoluble material Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 10
- 238000006243 chemical reaction Methods 0.000 description 8
- 239000002994 raw material Substances 0.000 description 7
- 229910052698 phosphorus Inorganic materials 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 229940088598 enzyme Drugs 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000011121 sodium hydroxide Nutrition 0.000 description 3
- 108090000145 Bacillolysin Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 2
- 108091005507 Neutral proteases Proteins 0.000 description 2
- 102000035092 Neutral proteases Human genes 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 102000005158 Subtilisins Human genes 0.000 description 2
- 108010056079 Subtilisins Proteins 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 235000019607 umami taste sensations Nutrition 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 101710180012 Protease 7 Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 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
- 239000006227 byproduct Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000003014 ion exchange membrane Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61217051A JPS6374465A (ja) | 1986-09-17 | 1986-09-17 | 調味料の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61217051A JPS6374465A (ja) | 1986-09-17 | 1986-09-17 | 調味料の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6374465A true JPS6374465A (ja) | 1988-04-04 |
| JPH0416139B2 JPH0416139B2 (enrdf_load_stackoverflow) | 1992-03-23 |
Family
ID=16698057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61217051A Granted JPS6374465A (ja) | 1986-09-17 | 1986-09-17 | 調味料の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6374465A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0353850A (ja) * | 1989-07-14 | 1991-03-07 | Cpc Internatl Inc | 加水分解された植物タンパク質の製造方法及びこれから得られた生成物 |
| WO2002036802A1 (fr) * | 2000-10-30 | 2002-05-10 | Ajinomoto Co., Inc. | Procede permettant de produire un hydrolysat de proteines |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104593318B (zh) * | 2013-10-31 | 2018-05-04 | 中国食品发酵工业研究院 | 一种用于细胞培养基的玉米活性肽添加剂 |
-
1986
- 1986-09-17 JP JP61217051A patent/JPS6374465A/ja active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0353850A (ja) * | 1989-07-14 | 1991-03-07 | Cpc Internatl Inc | 加水分解された植物タンパク質の製造方法及びこれから得られた生成物 |
| CN1062909C (zh) * | 1989-07-14 | 2001-03-07 | Cpc国际有限公司 | 一种水解植物蛋白的生产方法及用该方法制得的产品 |
| WO2002036802A1 (fr) * | 2000-10-30 | 2002-05-10 | Ajinomoto Co., Inc. | Procede permettant de produire un hydrolysat de proteines |
| US6803062B2 (en) | 2000-10-30 | 2004-10-12 | Ajinomoto Co., Inc. | Process for producing hydrolyzed protein |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0416139B2 (enrdf_load_stackoverflow) | 1992-03-23 |
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