KR100624353B1 - 단백질 가수분해물의 제조법 - Google Patents
단백질 가수분해물의 제조법 Download PDFInfo
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- KR100624353B1 KR100624353B1 KR1020007012058A KR20007012058A KR100624353B1 KR 100624353 B1 KR100624353 B1 KR 100624353B1 KR 1020007012058 A KR1020007012058 A KR 1020007012058A KR 20007012058 A KR20007012058 A KR 20007012058A KR 100624353 B1 KR100624353 B1 KR 100624353B1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/66—Aspergillus
- C12R2001/69—Aspergillus oryzae
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S435/00—Chemistry: molecular biology and microbiology
- Y10S435/8215—Microorganisms
- Y10S435/911—Microorganisms using fungi
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S435/00—Chemistry: molecular biology and microbiology
- Y10S435/8215—Microorganisms
- Y10S435/911—Microorganisms using fungi
- Y10S435/913—Aspergillus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S435/00—Chemistry: molecular biology and microbiology
- Y10S435/8215—Microorganisms
- Y10S435/911—Microorganisms using fungi
- Y10S435/913—Aspergillus
- Y10S435/918—Aspergillus oryzae
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Description
보존 시간 | 시험품 | 대조품 | ||
갈변화 | 눌어 붙는 냄새 | 갈변화 | 눌어 붙는 냄새 | |
충전 직후 | 없음 | 없음 | 없음 | 없음 |
1주간 후 | 없음 | 없음 | 없음 | + |
2주간 후 | 없음 | 없음 | + | + |
1개월 후 | 없음 | 없음 | ++ | + |
3개월 후 | 없음 | 없음 | +++ | ++ |
6개월 후 | + | 없음 | ++++ | +++ |
12개월 후 | + | + | +++++ | +++++ |
보존 시간 | 시험품 | 대조품 | ||
갈변화 | 눌어 붙는 냄새 | 갈변화 | 눌어 붙는 냄새 | |
충전 직후 | 없음 | 없음 | 없음 | 없음 |
1주간 후 | 없음 | 없음 | 없음 | 없음 |
2주간 후 | 없음 | 없음 | + | + |
1개월 후 | 없음 | 없음 | ++ | + |
3개월 후 | 없음 | 없음 | +++ | ++ |
6개월 후 | + | 없음 | ++++ | +++ |
12개월 후 | + | + | +++++ | +++++ |
보존 시간 | 시험품 | 대조품 | ||
갈변화 | 눌어 붙는 냄새 | 갈변화 | 눌어 붙는 냄새 | |
충전 직후 | 없음 | 없음 | 없음 | 없음 |
1주간 후 | 없음 | 없음 | + | + |
2주간 후 | 없음 | 없음 | + | + |
1개월 후 | 없음 | 없음 | ++ | ++ |
3개월 후 | 없음 | 없음 | +++ | +++ |
6개월 후 | + | 없음 | ++++ | ++++ |
12개월 후 | + | + | +++++ | +++++ |
Claims (6)
- 당질을 함유하는 식물성 단백질 원료를 사상균 배양물을 사용하여 액체 반응계 내에서 효소 가수분해 반응으로 처리함으로써 단백질 가수분해물을 제조하는 방법으로서, 식물성 단백질 원료와 사상균 배양물을 혼합하고, 통기(通氣)와 교반을 실시하면서 15℃ 이상 39℃ 이하의 온도 범위 내에서 반응을 실시한 다음, 통기를 정지하고, 40℃ 이상 60℃ 이하의 온도 범위 내에서 반응을 수행하여 종료함을 포함하는, 단백질 가수분해물의 제조법.
- 제1항에 있어서, 식물성 단백질 원료가 소맥 글루텐, 옥수수 글루텐, 탈지 대두 및 이들의 처리물로 이루어진 그룹으로부터 선택된 원료임을 특징으로 하는, 단백질 가수분해물의 제조법.
- 제1항에 있어서, 15℃ 이상 39℃ 이하의 온도 범위에서 실시하는 반응으로부터 40℃ 이상 60℃ 이하의 온도 범위에서 실시하는 반응으로 이행하는 시점을, 반응 개시후 반응 종료에 도달하기까지의 전체 소요시간 중에서 반응 개시후 10% 이상 60% 이하의 경과 시점으로 설정함을 특징으로 하는, 단백질 가수분해물의 제조법.
- 제1항에 있어서, 반응 종료시 취득된 반응 생성물 중의 환원당의 존재비를 반응 생성물 속에 함유된 전체 고형분에 대해 5중량% 이하로 조정함을 특징으로 하는, 단백질 가수분해물의 제조법.
- 제1항에 있어서, 사상균 배양물의 조제와 식물성 단백질 원료의 가수분해 반응을 심부 배양조형(深部培養槽型) 반응장치 속에서 실시함을 특징으로 하는, 단백질 가수분해물의 제조법.
- 제1항에 있어서, 식물성 단백질 원료가 적어도 부분적으로 고체 상태에 있으며, 당해 원료를 효소 가수분해 반응에 앞서 300μm 이하로 미분쇄하고, 80℃ 이상의 열수에 분산시킨 다음, 당해 분쇄물에 수반되는 공기 포말을 실질적으로 배제하고, 당해 열수 분산물을 살균공정으로 즉시 처리함을 특징으로 하는, 단백질 가수분해물의 제조법.
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP98-121029 | 1998-04-30 | ||
JP10121029A JPH11313693A (ja) | 1998-04-30 | 1998-04-30 | 酵素分解アミノ酸の製造法 |
JP12103098 | 1998-04-30 | ||
JP98-121030 | 1998-04-30 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20010043154A KR20010043154A (ko) | 2001-05-25 |
KR100624353B1 true KR100624353B1 (ko) | 2006-09-18 |
Family
ID=26458497
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020007012058A KR100624353B1 (ko) | 1998-04-30 | 1999-04-23 | 단백질 가수분해물의 제조법 |
Country Status (10)
Country | Link |
---|---|
US (1) | US6858405B1 (ko) |
EP (1) | EP1074632B1 (ko) |
KR (1) | KR100624353B1 (ko) |
CN (1) | CN1227365C (ko) |
BR (1) | BR9909969A (ko) |
DE (1) | DE69928097T2 (ko) |
ID (1) | ID26903A (ko) |
MY (1) | MY126497A (ko) |
TW (1) | TW589383B (ko) |
WO (1) | WO1999057302A1 (ko) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1218044C (zh) | 2000-10-30 | 2005-09-07 | 味之素株式会社 | 蛋白水解物的制造方法 |
EP1928266A4 (en) | 2005-08-24 | 2012-06-27 | Cj Cheiljedang Corp | METHOD FOR PRODUCING A SOLIDS SPICE BY USING A LIQUID CULTURE OF KOJIC MILK FROM A PLANT PROTEIN SOURCE, SOLIDS SPICES MADE THEREFROM, GENERAL FOOD SPICES, SOAP, DRESSING, SOY SAUSES AND PROCESSED FOODSTUFFS |
JP5241918B2 (ja) | 2008-05-20 | 2013-07-17 | セムピオ フーズ カンパニー | トウモロコシグルテン加水分解物の製造方法及びこれにより製造されたトウモロコシグルテン加水分解物 |
ES2488098T3 (es) * | 2008-12-04 | 2014-08-26 | Nestec S.A. | Complejos de proteína-polisacárido hidrolizados |
EP2476321A4 (en) * | 2009-09-10 | 2014-10-22 | Kikkoman Corp | POWDERY SPICE AND MANUFACTURING METHOD THEREFOR |
EP2554055A4 (en) * | 2010-04-01 | 2015-10-28 | Kikkoman Corp | ASSAYING CONTAINING GLUTAMIC ACID AND PROCESS FOR PRODUCING THE SAME |
KR101104849B1 (ko) * | 2011-01-05 | 2012-01-16 | 안종범 | 디스플레이 유닛 운반 장치 |
ES2559902B1 (es) * | 2015-11-11 | 2016-11-22 | Pevesa Biotech, S.A. | Procedimiento de reducción de contaminantes en materia vegetal proteica |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3655396A (en) * | 1968-05-14 | 1972-04-11 | Japan Maize Prod | Process for preparing pulverized feed for animals |
JPS541000B2 (ko) * | 1973-06-25 | 1979-01-18 | ||
JPS5279084A (en) * | 1975-12-24 | 1977-07-02 | Mitsui Eng & Shipbuild Co Ltd | Preparation of microbial protein and fat and oil from vegetable carboh ydrate |
US4808419A (en) * | 1987-02-02 | 1989-02-28 | Hsu Edward J | Automated method for a semi-solid fermentation used in the production of ancient quality rice vinegar and/or rice wine |
JP3202093B2 (ja) * | 1993-02-26 | 2001-08-27 | 株式会社日清製粉グループ本社 | オリゴペプチド混合物およびその製造方法 |
DE4413951C1 (de) * | 1994-04-21 | 1995-08-03 | Cpc Maizena Gmbh | Verfahren zur Herstellung einer Würzsoße |
JP3412929B2 (ja) * | 1994-10-28 | 2003-06-03 | 日清製粉株式会社 | 淡色調味液の製造法 |
WO1997037549A1 (fr) * | 1996-04-10 | 1997-10-16 | Nichimo Co., Ltd. | Substance contenant un composant ameliorant la sante et procede de production |
ES2169188T3 (es) * | 1996-09-17 | 2002-07-01 | Nestle Sa | Produccion de condimento. |
-
1999
- 1999-04-22 TW TW088106451A patent/TW589383B/zh active
- 1999-04-23 CN CNB998055735A patent/CN1227365C/zh not_active Expired - Lifetime
- 1999-04-23 WO PCT/JP1999/002171 patent/WO1999057302A1/ja active IP Right Grant
- 1999-04-23 BR BR9909969-1A patent/BR9909969A/pt not_active Application Discontinuation
- 1999-04-23 KR KR1020007012058A patent/KR100624353B1/ko not_active IP Right Cessation
- 1999-04-23 US US09/674,280 patent/US6858405B1/en not_active Expired - Lifetime
- 1999-04-23 EP EP99917127A patent/EP1074632B1/en not_active Expired - Lifetime
- 1999-04-23 DE DE69928097T patent/DE69928097T2/de not_active Expired - Lifetime
- 1999-04-23 ID IDW20002046A patent/ID26903A/id unknown
- 1999-04-29 MY MYPI99001700A patent/MY126497A/en unknown
Also Published As
Publication number | Publication date |
---|---|
EP1074632A4 (en) | 2004-11-17 |
DE69928097D1 (de) | 2005-12-08 |
MY126497A (en) | 2006-10-31 |
ID26903A (id) | 2001-02-15 |
DE69928097T2 (de) | 2006-07-27 |
EP1074632B1 (en) | 2005-11-02 |
CN1298454A (zh) | 2001-06-06 |
CN1227365C (zh) | 2005-11-16 |
KR20010043154A (ko) | 2001-05-25 |
EP1074632A1 (en) | 2001-02-07 |
WO1999057302A1 (fr) | 1999-11-11 |
TW589383B (en) | 2004-06-01 |
US6858405B1 (en) | 2005-02-22 |
BR9909969A (pt) | 2000-12-26 |
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