SG11201501969SA - Method for preparing natural neutral flavor - Google Patents

Method for preparing natural neutral flavor

Info

Publication number
SG11201501969SA
SG11201501969SA SG11201501969SA SG11201501969SA SG11201501969SA SG 11201501969S A SG11201501969S A SG 11201501969SA SG 11201501969S A SG11201501969S A SG 11201501969SA SG 11201501969S A SG11201501969S A SG 11201501969SA SG 11201501969S A SG11201501969S A SG 11201501969SA
Authority
SG
Singapore
Prior art keywords
preparing natural
neutral flavor
natural neutral
flavor
preparing
Prior art date
Application number
SG11201501969SA
Other languages
English (en)
Inventor
Sung Hun Lee
So Youn Eom
Jae Seung Park
Eun Seon Oh
Kwang Hee Lee
Suk Min Jang
Dae Ik Kang
Won Dae Chung
Original Assignee
Cj Cheiljedang Corp
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 Cj Cheiljedang Corp filed Critical Cj Cheiljedang Corp
Publication of SG11201501969SA publication Critical patent/SG11201501969SA/en

Links

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
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/26—Preparation of nitrogen-containing carbohydrates
    • C12P19/28—N-glycosides
    • C12P19/30—Nucleotides
    • C12P19/305—Pyrimidine nucleotides
    • 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
    • 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
    • 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 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
    • 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
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • 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
    • 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
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/26—Preparation of nitrogen-containing carbohydrates
    • C12P19/28—N-glycosides
    • C12P19/30—Nucleotides
    • C12P19/32—Nucleotides having a condensed ring system containing a six-membered ring having two N-atoms in the same ring, e.g. purine nucleotides, nicotineamide-adenine dinucleotide
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Genetics & Genomics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
SG11201501969SA 2013-07-23 2014-02-25 Method for preparing natural neutral flavor SG11201501969SA (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020130086977A KR101500848B1 (ko) 2013-07-23 2013-07-23 천연 뉴트럴 조미소재의 제조 방법
PCT/KR2014/001490 WO2015012466A1 (en) 2013-07-23 2014-02-25 Method for preparing natural neutral flavor

Publications (1)

Publication Number Publication Date
SG11201501969SA true SG11201501969SA (en) 2015-04-29

Family

ID=52393474

Family Applications (1)

Application Number Title Priority Date Filing Date
SG11201501969SA SG11201501969SA (en) 2013-07-23 2014-02-25 Method for preparing natural neutral flavor

Country Status (14)

Country Link
US (1) US20150272186A1 (es)
EP (2) EP2900086B1 (es)
JP (2) JP6091645B2 (es)
KR (1) KR101500848B1 (es)
CN (2) CN104768397B (es)
AR (1) AR096073A1 (es)
AU (1) AU2014293959B2 (es)
BR (1) BR112015007429B1 (es)
MY (1) MY175057A (es)
PH (1) PH12015500634A1 (es)
RU (1) RU2639545C2 (es)
SG (1) SG11201501969SA (es)
TW (1) TWI520686B (es)
WO (1) WO2015012466A1 (es)

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KR101500850B1 (ko) * 2013-08-07 2015-03-18 씨제이제일제당 (주) 천연 조미소재 제조를 위한 이노신산 발효액 또는 글루탐산 발효액의 제조 방법
RU2723044C2 (ru) 2015-10-27 2020-06-08 Сосьете Де Продюи Нестле С.А. Натуральная вкусоароматическая основа и способ ее приготовления
CA3049158A1 (en) 2017-02-16 2018-08-23 Societe Des Produits Nestle S.A. Natural flavor base and process for its preparation
BR112019013596A2 (pt) 2017-02-16 2020-01-07 Société des Produits Nestlé S.A. Base de sabor natural e processo para seu preparo
CA3049090A1 (en) 2017-02-16 2018-08-23 Societe Des Produits Nestle S.A. Natural flavor base and process for its preparation
RU2019128256A (ru) 2017-02-16 2021-03-09 Сосьете Де Продюи Нестле С.А. Натуральная вкусоароматическая основа и процесс ее получения
CN106978461A (zh) * 2017-04-14 2017-07-25 无锡金农生物科技有限公司 一种谷氨酸发酵后固渣制备功能活性肽的方法
KR101916622B1 (ko) * 2018-01-04 2018-11-07 씨제이제일제당 (주) 신규 폴리펩타이드 및 이를 이용한 imp 생산방법
KR101956510B1 (ko) * 2018-07-27 2019-03-08 씨제이제일제당 (주) 신규 5'-이노신산 디하이드로게나아제 및 이를 이용한 5'-이노신산 제조방법
CN110447880A (zh) * 2019-09-17 2019-11-15 天津春发生物科技集团有限公司 一种鲜味发酵调味料的制备方法
CN111748592B (zh) * 2020-07-17 2022-03-15 通辽梅花生物科技有限公司 高纯度呈味核苷酸二钠的制备方法

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US3495991A (en) * 1965-04-27 1970-02-17 Kikkoman Shoyu Co Ltd Method of producing a seasoning
US3908021A (en) * 1973-08-17 1975-09-23 Schlitz Brewing Co J Preparing a neutral tasting alcoholic base
US5164306A (en) * 1987-01-23 1992-11-17 Ajinomoto Co., Inc. Process for producing 5'-inosinic acid by fermentation
JPH01108955A (ja) * 1987-10-23 1989-04-26 Japanese Res & Dev Assoc Bio Reactor Syst Food Ind グルタミン酸含量の高い調味液の製造法
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KR100264740B1 (ko) * 1998-06-19 2000-10-02 손경식 글루탐산을 생산하는 미생물 및 이를 이용한 글루탐산의 제조방법
US7247459B1 (en) 1998-10-19 2007-07-24 Ajinomoto Co., Inc. L-glutamic acid producing bacterium and process for producing L-glutamic acid
SG106572A1 (en) * 1999-12-02 2004-10-29 Nestle Sa Production of hydrolysate seasoning
KR100397321B1 (ko) * 2000-12-26 2003-09-06 씨제이 주식회사 5'-이노신산을 고수율로 생산하는 미생물 코리네박테리움암모니아게네스 씨제이아이피009 및 그를 이용한5'-이노신산 생산방법
US20030152554A1 (en) * 2001-12-21 2003-08-14 Gunner Haim B. Novel antifungal bacterium and compositions
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JPWO2005070231A1 (ja) * 2004-01-21 2007-09-06 味の素株式会社 調味料の製造方法
BRPI0509056A (pt) 2004-03-31 2007-08-21 Ajinomoto Kk bactéria pertencendo ao gênero bacillus ou ao gênero escherichia, e, métodos para produzir um nucleosìdeo de purina, para produzir um nucleotìdeo de purina e para produzir ácido 5'-guanìlico
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EP1929883A4 (en) * 2005-09-30 2011-02-16 Kikkoman Corp SOYASOUS, CONTAINING 5-NUCLEOTIDE, AND METHOD FOR THE PRODUCTION THEREOF
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KR101008456B1 (ko) * 2008-01-15 2011-01-14 이화여자대학교 산학협력단 식물 단백질 양조발효 효소분해물을 함유하는 쇠고기 맛조미 소재, 및 그 제조방법
KR100891608B1 (ko) * 2008-08-29 2009-04-02 (주)한국파비스 알엔디 식용식물 발효물의 제조방법, 이에 의해 제조된 식용식물 발효물 및 이를 포함하는 식품
WO2010108542A1 (en) * 2009-03-25 2010-09-30 Nestec S.A. A natural taste enhancing savoury base and a process for its preparation
KR100947908B1 (ko) * 2009-09-22 2010-03-17 매일식품 주식회사 장류 발효를 활용한 감칠맛이 증강된 효소분해형 천연조미료의 제조 방법 및 그에 따라 제조된 천연조미료
KR101191010B1 (ko) 2009-10-16 2012-10-16 씨제이제일제당 (주) 프로테아제 활성이 강화된 아스퍼질러스 소재 변이주 및 이를 이용한 천연 맛 향상제의 제조방법
KR101239624B1 (ko) * 2010-12-30 2013-03-07 주식회사농심 식물성 단백질 가수분해물의 제조방법
KR101433599B1 (ko) * 2011-11-10 2014-08-27 씨제이제일제당(주) Ｌ-글루탐산을 함유하는 조미료 및 그 제조 방법
KR101500850B1 (ko) * 2013-08-07 2015-03-18 씨제이제일제당 (주) 천연 조미소재 제조를 위한 이노신산 발효액 또는 글루탐산 발효액의 제조 방법

Also Published As

Publication number Publication date
JP6091645B2 (ja) 2017-03-08
JP2017060470A (ja) 2017-03-30
CN104768397A (zh) 2015-07-08
EP3305095A1 (en) 2018-04-11
AU2014293959B2 (en) 2017-06-22
EP2900086A1 (en) 2015-08-05
EP2900086B1 (en) 2018-04-04
EP3305095B1 (en) 2021-01-20
PH12015500634B1 (en) 2015-05-11
AU2014293959A1 (en) 2015-12-24
PH12015500634A1 (en) 2015-05-11
RU2015154285A (ru) 2017-08-29
RU2639545C2 (ru) 2017-12-21
AR096073A1 (es) 2015-12-02
CN104768397B (zh) 2018-07-06
JP2016503305A (ja) 2016-02-04
WO2015012466A1 (en) 2015-01-29
KR101500848B1 (ko) 2015-03-09
TWI520686B (zh) 2016-02-11
CN105886578A (zh) 2016-08-24
US20150272186A1 (en) 2015-10-01
BR112015007429B1 (pt) 2020-12-15
MY175057A (en) 2020-06-04
KR20150011704A (ko) 2015-02-02
EP2900086A4 (en) 2016-06-01
TW201513796A (zh) 2015-04-16

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