KR20240037341A - 식품의 풍미를 개선하는 방법 - Google Patents

식품의 풍미를 개선하는 방법 Download PDF

Info

Publication number
KR20240037341A
KR20240037341A KR1020247006631A KR20247006631A KR20240037341A KR 20240037341 A KR20240037341 A KR 20240037341A KR 1020247006631 A KR1020247006631 A KR 1020247006631A KR 20247006631 A KR20247006631 A KR 20247006631A KR 20240037341 A KR20240037341 A KR 20240037341A
Authority
KR
South Korea
Prior art keywords
gram
bacteria
food
composition
positive bacteria
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
Application number
KR1020247006631A
Other languages
English (en)
Korean (ko)
Inventor
미쿠 토야자키
모에 히라타니
카즈유키 하야시
마사시 스즈키
다이키 야하기
리쿠 우사미
모토나카 쿠로다
마사키 미즈노
토시히토 세키
요시노리 타지마
Original Assignee
아지노모토 가부시키가이샤
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 아지노모토 가부시키가이샤 filed Critical 아지노모토 가부시키가이샤
Publication of KR20240037341A publication Critical patent/KR20240037341A/ko
Pending legal-status Critical Current

Links

Images

Classifications

    • 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
    • C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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; 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
    • 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; 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
    • C12N1/20—Bacteria; Culture media therefor
    • 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; 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
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • 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
    • C12P13/00—Preparation of nitrogen-containing organic compounds
    • C12P13/04—Alpha- or beta- amino acids
    • C12P13/14—Glutamic acid; Glutamine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/16—Taste affecting agent
    • 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
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • 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
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/13—Brevibacterium
    • 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
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/15—Corynebacterium

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
KR1020247006631A 2021-08-02 2022-08-02 식품의 풍미를 개선하는 방법 Pending KR20240037341A (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JPJP-P-2021-126904 2021-08-02
JP2021126904 2021-08-02
PCT/JP2022/029709 WO2023013655A1 (ja) 2021-08-02 2022-08-02 食品の風味を改善する方法

Publications (1)

Publication Number Publication Date
KR20240037341A true KR20240037341A (ko) 2024-03-21

Family

ID=85155676

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020247006631A Pending KR20240037341A (ko) 2021-08-02 2022-08-02 식품의 풍미를 개선하는 방법

Country Status (6)

Country Link
US (1) US20240251833A1 (https=)
EP (1) EP4381961A4 (https=)
JP (1) JPWO2023013655A1 (https=)
KR (1) KR20240037341A (https=)
CN (1) CN118102888A (https=)
WO (1) WO2023013655A1 (https=)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPWO2024162451A1 (https=) * 2023-02-01 2024-08-08
WO2025013904A1 (ja) * 2023-07-10 2025-01-16 味の素株式会社 風味の改善方法
WO2025229935A1 (ja) * 2024-04-30 2025-11-06 味の素株式会社 食品の風味改善用の組成物

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007049988A (ja) 2005-07-20 2007-03-01 Nippon Paper Chemicals Co Ltd 酵母エキス及びその製造方法
JP2010166886A (ja) 2009-01-26 2010-08-05 Tablemark Co Ltd 食品の香気改善方法
JP2016158507A (ja) 2015-02-26 2016-09-05 Ｍｃフードスペシャリティーズ株式会社 香辛料感向上剤
WO2017014253A1 (ja) 2015-07-21 2017-01-26 テーブルマーク株式会社 新規発酵調味料組成物
JP2018050562A (ja) 2016-09-29 2018-04-05 テーブルマーク株式会社 風味向上剤及びその使用

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3861341B2 (ja) 1995-10-13 2006-12-20 味の素株式会社 発酵液の膜除菌方法
JPH09173792A (ja) 1995-10-23 1997-07-08 Ajinomoto Co Inc 発酵液の処理方法
JP4334144B2 (ja) * 1998-05-29 2009-09-30 キリン協和フーズ株式会社 糠漬け風味液の製造方法
JP2001238593A (ja) * 2000-03-03 2001-09-04 Kinjirushi Wasabi Kk 香辛性材料から発酵食品の製造方法
BR122019024048B1 (pt) 2004-12-28 2022-05-24 Ajinomoto Co., Inc Método para produzir ácido l-glutâmico
WO2008078646A1 (ja) 2006-12-22 2008-07-03 Ajinomoto Co., Inc. アミノ酸又は核酸の結晶の分離方法
BRPI0703692B1 (pt) 2006-12-25 2016-12-27 Ajinomoto Kk método para se obter os cristais de um hidrocloreto de aminoácido básico compreendendo gerar um aminoácido básico usando células microbianas por fermentação em um caldo de fermentação ou por um método enzimático em uma solução de reação de enzima usando as células como catalisadores
WO2010108542A1 (en) 2009-03-25 2010-09-30 Nestec S.A. A natural taste enhancing savoury base and a process for its preparation
JP2012196191A (ja) * 2011-03-23 2012-10-18 Taiyo Corp 呈味素材及びその製造方法
UA111078C2 (uk) * 2011-05-03 2016-03-25 Нестек С.А. Гідролізат білкового субстрату і спосіб його виготовлення
BR112015016651A2 (pt) * 2013-01-11 2017-07-11 Impossible Foods Inc réplica de queijo não láctea compreendendo um coacervado
JP6519476B2 (ja) 2013-10-23 2019-05-29 味の素株式会社 目的物質の製造法
JP2019165635A (ja) 2016-08-10 2019-10-03 味の素株式会社 Ｌ−アミノ酸の製造法
TWI716841B (zh) * 2018-03-27 2021-01-21 南韓商Ｃｊ第一製糖股份有限公司 新穎啟動子及使用該啟動子製造l-胺基酸的方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007049988A (ja) 2005-07-20 2007-03-01 Nippon Paper Chemicals Co Ltd 酵母エキス及びその製造方法
JP2010166886A (ja) 2009-01-26 2010-08-05 Tablemark Co Ltd 食品の香気改善方法
JP2016158507A (ja) 2015-02-26 2016-09-05 Ｍｃフードスペシャリティーズ株式会社 香辛料感向上剤
WO2017014253A1 (ja) 2015-07-21 2017-01-26 テーブルマーク株式会社 新規発酵調味料組成物
JP2018050562A (ja) 2016-09-29 2018-04-05 テーブルマーク株式会社 風味向上剤及びその使用

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
[특허문헌]

Also Published As

Publication number Publication date
JPWO2023013655A1 (https=) 2023-02-09
EP4381961A4 (en) 2025-07-16
US20240251833A1 (en) 2024-08-01
EP4381961A1 (en) 2024-06-12
CN118102888A (zh) 2024-05-28
WO2023013655A1 (ja) 2023-02-09

Similar Documents

Publication Publication Date Title
KR20240037341A (ko) 식품의 풍미를 개선하는 방법
CA2401961C (en) Cultured protein hydrolysate
TWI556750B (zh) 用於製備作為天然調味劑製備原料之imp發酵液或麩胺酸發酵液的方法
JP5363120B2 (ja) 甘味系アミノ酸高含有調味料組成物及びそれを得る酵母
TWI520686B (zh) 天然中性調味劑之備製方法
TWI556749B (zh) 天然厚味調味劑之備製方法
TWI631904B (zh) 天然牛肉調味劑之備製方法
JP5467433B2 (ja) 海藻発酵組成物およびその製造方法
JPWO2007097374A1 (ja) γ−アミノ酪酸生産能を有する乳酸菌
WO2016175235A1 (ja) 酵母エキスの製造方法、それにより得られる酵母エキス、調味料組成物および食品
JP4128893B2 (ja) 飲食品の味質改善方法
WO2011074359A1 (ja) アルギニン高含有酵母エキスおよびその製造方法
KR101150148B1 (ko) 글루타치온 함량이 증대된 신규 효모 변이주, 그 제조 방법 및 용도
CN104996963A (zh) 一种复合增味基的制备方法及所得的产品
JP5025362B2 (ja) 風味改良剤
WO2024162451A1 (ja) 食品の風味を改善する方法
WO2025229935A1 (ja) 食品の風味改善用の組成物
JP7455534B2 (ja) 乳酸発酵調味料組成物の製造方法、およびその利用
JP2025086967A (ja) 塩味増強剤
WO2025116009A1 (ja) うま味及び／又は塩味増強剤とそれを含む飲食品
JP2025086966A (ja) うま味増強剤
WO2024096034A1 (ja) 風味の改善方法
HK1170260A (en) Arginine-rich yeast extract and process for production thereof

Legal Events

Date Code Title Description
PA0105 International application

St.27 status event code: A-0-1-A10-A15-nap-PA0105

P11-X000 Amendment of application requested

St.27 status event code: A-2-2-P10-P11-nap-X000

P13-X000 Application amended

St.27 status event code: A-2-2-P10-P13-nap-X000

PG1501 Laying open of application

St.27 status event code: A-1-1-Q10-Q12-nap-PG1501

R18-X000 Changes to party contact information recorded

St.27 status event code: A-3-3-R10-R18-oth-X000

P11 Amendment of application requested

Free format text: ST27 STATUS EVENT CODE: A-2-2-P10-P11-NAP-X000 (AS PROVIDED BY THE NATIONAL OFFICE)

P11-X000 Amendment of application requested

St.27 status event code: A-2-2-P10-P11-nap-X000

P13 Application amended

Free format text: ST27 STATUS EVENT CODE: A-2-2-P10-P13-NAP-X000 (AS PROVIDED BY THE NATIONAL OFFICE)

P13-X000 Application amended

St.27 status event code: A-2-2-P10-P13-nap-X000