KR910009174A - 향미료의 제조방법 - Google Patents

향미료의 제조방법 Download PDF

Info

Publication number
KR910009174A
KR910009174A KR1019900014369A KR900014369A KR910009174A KR 910009174 A KR910009174 A KR 910009174A KR 1019900014369 A KR1019900014369 A KR 1019900014369A KR 900014369 A KR900014369 A KR 900014369A KR 910009174 A KR910009174 A KR 910009174A
Authority
KR
South Korea
Prior art keywords
suspension
protein
added
weight
dry matter
Prior art date
Application number
KR1019900014369A
Other languages
English (en)
Other versions
KR960005057B1 (ko
Inventor
호닥 탕
두스탄 우드 로버트
우페이이 알프레드
Original Assignee
앙드르제이 레드지옹
소시에떼 데 프로듀이 네슬레 소시에떼 아노님
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=4272312&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=KR910009174(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by 앙드르제이 레드지옹, 소시에떼 데 프로듀이 네슬레 소시에떼 아노님 filed Critical 앙드르제이 레드지옹
Publication of KR910009174A publication Critical patent/KR910009174A/ko
Application granted granted Critical
Publication of KR960005057B1 publication Critical patent/KR960005057B1/ko

Links

Classifications

    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Chemical & Material Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Peptides Or Proteins (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Medicinal Preparation (AREA)
  • Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)

Abstract

내용 없음

Description

향미료의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (10)

  1. ―단백질이 풍부한 물질이 수성 현탁액을 제조하고; ―pH6.0 내지 11.0에서 프로테아제로 현탁액을 가수분해함으로써 단백질을 가용화시키고; ―현탁액을 pH4.6 내지 6.5에서 가열 ―처리하고; ―현탁액을 코지(koji)효소로 숙성시킴을 특징으로 하는, 향미료의 제조 방법.
  2. 제 1항에 있어서, 10 내지 40%의 건조물 함량을 갖는 수성 현탁액이 탈지된 대두 또는 땅콩가루, 대두 또는 땅콩 케이크, 밀, 쌀 또는 옥수수 글루텐 및 카제인 또는 항유혈청 단백질로 구성된 군으로 부터 선택적 단백질이 풍부한 물질로 부터 제조됨을 특징으로 하는 방법.
  3. 제 1항에 있어서, 단백질을 가용화시키기 위하여 현탁액의 100g 건조물 당 0.2 내지 12앤슨(Anson)단위의 활성도를 갖는 프로테아제를 현탁액에 첨가하고 현탁액을 50내지 75°C에서 2 내지 8시간 동안 가수분해함을 특징으로 하는 방법.
  4. 제 1항에 있어서, 프로테아제를 세균 또는 곰팡이 유래의 중성 또는 알칼리성 프로테아제로 구성된 군으로부터 선택함을 특징으로 하는 방법.
  5. 제 1항에 있어서, 현탁액을 90 내지 140°C에서 10초 내지 30분 동안 가열 ―처리함을 특징으로 하는 방법.
  6. 제 1항에 있어서, 가열 ―처리된 현탁액을 냉각하고, 현탁액의 건조물을 기준으로하여 2 내지 50중량%의 양으로 코지를 현탁액에 첨가하고, 현탁액이 10 내지 17 중량%의 염화나트륨 함량을 가질 수 있도록 염화 나트륨을 현탁액에 첨가하고, 현탁액을 20 내지 40℃에서 2 내지 20일동안 숙성시킴을 특징으로 하는 방법.
  7. 제 1항에 있어서, 가열 ―처리된 현탁액을 냉각시키고, 현탁액의 건조물을 기준으로하여 2 내지 50중량%의 양으로 코지를 현탁액에 첨가하고, 염화나트륨을 현탁액에 첨가하여 현탁액이 10 내지 17중량%의 염화나트륨 함량을 갖도록 하고, 현탁액을 할로겐 염류 친화성 효모의 배양액으로 접종한 다음, 20 내지 40℃에서 1 내지 8주일동안 숙성시킴을 특징으로 하는 방법.
  8. 제 7항에 있어서, 현탁액의 pH를 4.9∼5.9로 맞추고 사카로마이세스 록시이(Saccharomyces rouxii) 및/또는 토룰로프시스 에트켈시어(Torulopsis etchelsii)의 배양액(하나의 미생물 또는 다른 미생물, 또는 상기 미생물들의 혼합물의 107내지 108세포를 매 1㎖당 함유함) 1 내지 5부피%로 현탁액을 접종시킴을 특징으로 하는 방법.
  9. 제 1항에 있어서, 현탁액을 숙성후 압착하고 수득한 즙을 저온 살균한 다음 투명하게 만드는 것을 특징으로 하는 방법.
  10. 제 9항에 있어서, 투명한 즙을 60 내지 85중량%의 건조물 함량으로 농축시키고, 95내지 99중량%의 건조물 함량으로 탈수시킨 다음 부수어서 분말로 변형시킴을 특징으로 하는 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019900014369A 1989-11-27 1990-09-12 향미료의 제조방법 KR960005057B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH4234/89A CH679542A5 (ko) 1989-11-27 1989-11-27
CH4234/89-3 1989-11-27

Publications (2)

Publication Number Publication Date
KR910009174A true KR910009174A (ko) 1991-06-28
KR960005057B1 KR960005057B1 (ko) 1996-04-20

Family

ID=4272312

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900014369A KR960005057B1 (ko) 1989-11-27 1990-09-12 향미료의 제조방법

Country Status (22)

Country Link
US (1) US5141757A (ko)
EP (1) EP0429760B2 (ko)
JP (1) JP2674695B2 (ko)
KR (1) KR960005057B1 (ko)
CN (1) CN1026457C (ko)
AR (1) AR246798A1 (ko)
AT (1) ATE83615T1 (ko)
AU (1) AU637814B2 (ko)
BR (1) BR9004522A (ko)
CA (1) CA2023477C (ko)
CH (1) CH679542A5 (ko)
DE (1) DE69000661T3 (ko)
DK (1) DK0429760T4 (ko)
ES (1) ES2036383T5 (ko)
GR (2) GR3006668T3 (ko)
IN (2) IN171599B (ko)
MX (1) MX171432B (ko)
MY (1) MY106476A (ko)
NO (1) NO179853C (ko)
NZ (1) NZ235014A (ko)
PT (1) PT95277A (ko)
ZA (1) ZA906504B (ko)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH682878A5 (fr) * 1991-11-01 1993-12-15 Nestle Sa Procédé permettant d'éviter le brunissement d'un produit alimentaire.
US5486461A (en) * 1991-11-08 1996-01-23 Novo Nordisk A/S Casein hydrolyzate and method for production of such casein hydrolyzate
DK46793D0 (da) * 1993-04-26 1993-04-26 Novo Nordisk As Enzym
DK0640294T4 (da) * 1993-08-21 2000-04-03 Nestle Sa Fremstilling af et krydderi
SK281209B6 (sk) * 1993-09-21 2001-01-18 Societe Des Produits Nestle S. A. Spôsob výroby aromatizačného prostriedku
DE4413951C1 (de) * 1994-04-21 1995-08-03 Cpc Maizena Gmbh Verfahren zur Herstellung einer Würzsoße
DE69427360T2 (de) * 1994-12-16 2001-09-13 Nestle Sa Verfahren zur Herstellung eines Gewürzmittels
ES2150477T3 (es) * 1994-12-21 2000-12-01 Nestle Sa Polvo de materia alimenticia.
US5618689A (en) * 1995-05-25 1997-04-08 Nestec S.A. Enhanced procedures for preparing food hydrolysates
PT829205E (pt) * 1996-09-17 2002-05-31 Nestle Sa Producao de condimento
ATE273620T1 (de) * 1996-10-30 2004-09-15 Novozymes As Verfahren zur herstellung eines gewürzmittels für nahrungsmittel
ATE243433T1 (de) * 1996-10-30 2003-07-15 Novozymes As Verfahren zur herstellung eines gewürzmittels für nahrungsmittel
US6007851A (en) 1996-12-23 1999-12-28 Gist-Brocades, B.V. Process for producing a flavor enhancer
EP0897003B1 (en) * 1997-07-05 2004-05-12 Societe Des Produits Nestle S.A. Enhanced expression of proteolytic enzymes in koji mold
JP3497975B2 (ja) * 1997-09-17 2004-02-16 キッコーマン株式会社 調味液の製造方法
GB2336093B (en) * 1998-04-08 2002-09-25 Ingredients Ltd Ab Apparatus and method of forming biologically stable soya flour suspension
KR20010112918A (ko) 1999-03-11 2001-12-22 뷜르 로망 엘. 탄소원의 존재 하에서의 국균에서의 단백질 분해 효소의발현
FR2804691B1 (fr) 2000-02-04 2003-11-07 Roquette Freres Composition azotee resultant de l'hydrolyse du gluten de mais et son procede de fabrication
JP4184121B2 (ja) * 2003-03-10 2008-11-19 塩野香料株式会社 ホエイの酵素処理物の製造法、乳製品用天然系テイストフレーバー及びそれで賦香された乳製品
US20080233237A1 (en) * 2005-08-24 2008-09-25 Cj Cheiljedang Corp. Method of Producing a Solid Seasoning Using Liquid Culture of Kojic Mold From Plant Protein Source, a Solid Seasoning Produced From the Same, a General Food Seasoning, Sauce, Dressing, Soysauce, and Processed Food
FR2897239A1 (fr) * 2006-02-15 2007-08-17 Nutrinov Sa Procede d'obtention d'extraits actifs a partir de graines de soja et utilisations des extraits obtenus correspondantes
JP5892687B2 (ja) 2011-07-07 2016-03-23 高砂香料工業株式会社 風味改善ペプチド
CN103734666B (zh) * 2013-12-20 2015-10-21 广东美味鲜调味食品有限公司 一种富肽酱油的制备方法
ES2767723T3 (es) 2015-10-27 2020-06-18 Nestle Sa Saborizante natural y procedimiento para su preparación
WO2023136404A1 (ko) * 2022-01-11 2023-07-20 대상 주식회사 이종 미생물 혼합 발효에 의한 조미소재의 제조방법
CN116035191A (zh) * 2023-01-09 2023-05-02 华南理工大学 一种结合酶解和发酵技术制备大豆风味料的方法和用途

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3475183A (en) * 1966-01-13 1969-10-28 Yoko Kimura Process of making seasoning liquid
US3852479A (en) * 1970-12-30 1974-12-03 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
US3857967A (en) * 1971-05-10 1974-12-31 Kikkoman Shoyu Co Ltd Preparation of food and beverages with peptidoglutaminase
CA971031A (en) * 1972-12-11 1975-07-15 Tadanobu Nakadai Process for manufacturing soy sauce using enzymatic preparation(s)
US3912822A (en) * 1973-03-27 1975-10-14 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
US3857966A (en) * 1973-08-16 1974-12-31 Gen Foods Corp Process for bland, soluble protein
JPS5135461A (ko) * 1974-09-20 1976-03-25 Ajinomoto Kk
JPS5167757A (en) * 1974-12-11 1976-06-11 Ajinomoto Kk Chomiekino seizoho
JPS5668372A (en) * 1979-10-20 1981-06-09 Kikkoman Corp Preparation of seasoning containing salt
CA1198072A (en) * 1982-02-22 1985-12-17 Nicholas Melachouris Process for the preparation of protein hydrolysates
AU572586B2 (en) * 1983-12-14 1988-05-12 Ralston Purina Company Hydrolyzed vegetable protein
GB8528100D0 (en) * 1985-11-14 1985-12-18 Imp Biotechnology Zenymatic hydrolysis of proteins
CH679544A5 (ko) * 1989-09-12 1992-03-13 Nestle Sa

Also Published As

Publication number Publication date
BR9004522A (pt) 1991-09-10
EP0429760A1 (fr) 1991-06-05
GR3032555T3 (en) 2000-05-31
DE69000661T3 (de) 2000-05-18
DK0429760T3 (da) 1993-02-15
GR3006668T3 (ko) 1993-06-30
CH679542A5 (ko) 1992-03-13
PT95277A (pt) 1991-07-05
JPH03168066A (ja) 1991-07-19
JP2674695B2 (ja) 1997-11-12
NO903955L (no) 1991-05-28
AU637814B2 (en) 1993-06-10
NZ235014A (en) 1991-06-25
KR960005057B1 (ko) 1996-04-20
AU6106290A (en) 1991-05-30
IN171600B (ko) 1992-11-21
IN171599B (ko) 1992-11-21
CA2023477C (en) 1998-05-12
MX171432B (es) 1993-10-26
NO179853C (no) 1997-01-02
NO179853B (no) 1996-09-23
DE69000661D1 (de) 1993-02-04
EP0429760B2 (fr) 1999-12-01
CN1026457C (zh) 1994-11-09
NO903955D0 (no) 1990-09-11
CA2023477A1 (en) 1991-05-28
ZA906504B (en) 1991-06-26
ES2036383T5 (es) 2000-03-01
DE69000661T2 (de) 1993-05-06
MY106476A (en) 1995-05-30
US5141757A (en) 1992-08-25
DK0429760T4 (da) 2000-03-27
CN1052246A (zh) 1991-06-19
AR246798A1 (es) 1994-09-30
ATE83615T1 (de) 1993-01-15
EP0429760B1 (fr) 1992-12-23
ES2036383T3 (es) 1993-05-16

Similar Documents

Publication Publication Date Title
KR910009174A (ko) 향미료의 제조방법
US3912822A (en) Process for producing a protein hydrolysate
US3761353A (en) Enzymatic protein solubilization
US6569476B2 (en) Production of hydrolysate seasoning
US4454161A (en) Process for the production of branching enzyme, and a method for improving the qualities of food products therewith
US3852479A (en) Process for producing a protein hydrolysate
US3932671A (en) Process for producing protein hydrolyzate
US4005062A (en) Process of preparing water-soluble whippable extract from microorganism protein material
CA2301314C (en) Production of hydrolysate
RU2187947C2 (ru) Способ получения приправы
WO2022135181A1 (zh) 一种富含可溶性葡聚糖酵母抽提物的制备方法及应用
EP0528822B1 (en) A co-hydrolytic process for the production of novel extracts from yeast and non-yeast proteins
GB2078756A (en) Improvements on or relating to protein hydrolysis
DE2313546A1 (de) Mikrobielle protease und verfahren zu ihrer herstellung
Iizuka et al. STUDIES ON THE GENUS MONASCUS I. PURIFICATION AND PROPERTIES OF TWO FORMS OF GLUCOAMYLASE FROM MONASCUS KAOLIANG NOV. SP. F-1
US3616234A (en) Method of preparing protease from candida lipolytica
US20210321654A1 (en) High-temperature Sensitive Saccharomyces pastorianus and Application thereof
JPS5539725A (en) Preparation of mayonnaise-like seasoning
JPH06197729A (ja) パンからの調味ソースの製造方法
US2459574A (en) Flavoring materials
US6087138A (en) Process for the preparation of sotolon
KR890003254B1 (ko) 육질개선 조미제의 제조방법
JP2722212B2 (ja) 酵母エキスの製造法
KR860000142B1 (ko) 개량된 효모 에키스 제조방법
JP2913899B2 (ja) タンパクゲル化物の製造方法

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
G160 Decision to publish patent application
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20040323

Year of fee payment: 9

LAPS Lapse due to unpaid annual fee