SK18272000A3 - Spsob vroby hydrolyztovho ochucovacieho prostriedku a hydrolyztov ochucovac prostriedok - Google Patents

Spsob vroby hydrolyztovho ochucovacieho prostriedku a hydrolyztov ochucovac prostriedok Download PDF

Info

Publication number
SK18272000A3
SK18272000A3 SK1827-2000A SK18272000A SK18272000A3 SK 18272000 A3 SK18272000 A3 SK 18272000A3 SK 18272000 A SK18272000 A SK 18272000A SK 18272000 A3 SK18272000 A3 SK 18272000A3
Authority
SK
Slovakia
Prior art keywords
protein
enzyme
hydrolysis
substrate
containing material
Prior art date
Application number
SK1827-2000A
Other languages
English (en)
Slovak (sk)
Inventor
Bee Gim Lim
Dac Thang Ho
Original Assignee
Soci�t� Des Produits Nestl� S. A.
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 Soci�t� Des Produits Nestl� S. A. filed Critical Soci�t� Des Produits Nestl� S. A.
Publication of SK18272000A3 publication Critical patent/SK18272000A3/sk

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
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
    • 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
    • A23L27/50—Soya sauce

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Peptides Or Proteins (AREA)
SK1827-2000A 1999-12-02 2000-11-30 Spsob vroby hydrolyztovho ochucovacieho prostriedku a hydrolyztov ochucovac prostriedok SK18272000A3 (sk)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SG9906087A SG106572A1 (en) 1999-12-02 1999-12-02 Production of hydrolysate seasoning

Publications (1)

Publication Number Publication Date
SK18272000A3 true SK18272000A3 (sk) 2001-09-11

Family

ID=20430482

Family Applications (1)

Application Number Title Priority Date Filing Date
SK1827-2000A SK18272000A3 (sk) 1999-12-02 2000-11-30 Spsob vroby hydrolyztovho ochucovacieho prostriedku a hydrolyztov ochucovac prostriedok

Country Status (25)

Country Link
US (1) US6569476B2 (xx)
EP (1) EP1104654B1 (xx)
JP (1) JP2001178397A (xx)
KR (1) KR20010057557A (xx)
CN (1) CN1300560A (xx)
AR (1) AR026697A1 (xx)
AT (1) ATE281767T1 (xx)
AU (1) AU7191300A (xx)
BR (1) BR0005679A (xx)
CA (1) CA2326933A1 (xx)
CO (1) CO5221109A1 (xx)
CZ (1) CZ20004506A3 (xx)
DE (1) DE60015698D1 (xx)
HU (1) HUP0004775A3 (xx)
ID (1) ID28579A (xx)
IL (1) IL139809A (xx)
NO (1) NO20006055L (xx)
NZ (1) NZ508460A (xx)
PL (1) PL344213A1 (xx)
RU (1) RU2000130156A (xx)
SG (1) SG106572A1 (xx)
SK (1) SK18272000A3 (xx)
TR (1) TR200003560A2 (xx)
YU (1) YU75700A (xx)
ZA (1) ZA200007086B (xx)

Families Citing this family (30)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001076391A1 (en) * 2000-04-07 2001-10-18 Societe Des Produits Nestle S.A. Cultured protein hydrolysate
EP1208752A1 (en) * 2000-11-24 2002-05-29 Societe Des Produits Nestle S.A. Cereal product containing hydrolysed, acidified and heat treated fibre product
GB0124580D0 (en) * 2001-10-12 2001-12-05 Univ Reading New composition
KR20040048650A (ko) * 2002-12-04 2004-06-10 주식회사오뚜기 난백 단백질의 가수분해물 조미료의 제조방법 및 그방법에 의해 얻어진 가수분해물 조미료
DE60307766T2 (de) * 2002-12-10 2007-10-11 Ajinomoto Co., Inc. Gewürzmittel und Verfahren zu seiner Herstellung
KR100506837B1 (ko) * 2003-12-31 2005-08-10 주식회사 해찬들 게장용 간장 및 이를 이용한 간장게장의 제조방법
US8707861B2 (en) * 2004-08-02 2014-04-29 John Bean Technologies Corporation Dry food pasteurization apparatus and method
KR100804828B1 (ko) * 2005-08-24 2008-02-20 씨제이제일제당 (주) 식물성 단백질원으로부터 국균의 액체 배양액을 이용한고상 조미료의 제조방법, 상기 방법에 의하여 제조되는고상 조미료, 상기 조미료를 포함하는 범용 식품 조미료,소스, 드레싱, 장류 및 가공식품
KR100811066B1 (ko) * 2006-09-11 2008-03-06 주식회사 에스티씨나라 발효된 혼합곡물을 유효성분으로 포함하는 당뇨병 완화 및개선용 건강 기능 식품 조성물
KR101008456B1 (ko) * 2008-01-15 2011-01-14 이화여자대학교 산학협력단 식물 단백질 양조발효 효소분해물을 함유하는 쇠고기 맛조미 소재, 및 그 제조방법
CN102037134B (zh) * 2008-05-20 2015-04-15 泉标食品有限公司 用于生产玉米麸质水解物的方法和使用该方法生产的玉米麸质水解物
CN101411460B (zh) * 2008-11-28 2012-07-18 华南理工大学 一种利用小麦面筋生产呈味基料的方法
EP2378932B1 (en) 2008-12-09 2014-04-23 Nestec S.A. Capsule for preparing a beverage by centrifugation in a beverage preparation device and device adapted therefore
CN104664307A (zh) * 2009-02-18 2015-06-03 雀巢产品技术援助有限公司 基料、含有该基料的产物、其制备方法及用途
CN102341000A (zh) 2009-02-18 2012-02-01 雀巢产品技术援助有限公司 基料、含有该基料的产物、其制备方法及用途
KR101033738B1 (ko) 2009-08-18 2011-05-09 샘표식품 주식회사 단백질 가수분해물의 제조방법 및 이로부터 제조된 단백질 가수분해물
CN102125253B (zh) * 2010-11-29 2013-06-12 雀巢公司 制备调味料半成品的方法以及用于实现该方法的反应器装置
TWI472298B (zh) * 2011-10-11 2015-02-11 Food Industry Res & Dev Inst 促進鈣吸收的胜肽產物及其製造方法
TWI475962B (zh) * 2011-10-11 2015-03-11 Food Industry Res & Dev Inst 大豆胜肽－鈣螯合物之製備方法
CZ2011795A3 (cs) * 2011-12-06 2013-05-22 Univerzita Hradec Králové Potravní doplnek a zpusob jeho výroby
CN102696857A (zh) * 2012-04-18 2012-10-03 马长庆 玉米蛋白的酶解产物及其制备方法与应用
KR101500848B1 (ko) * 2013-07-23 2015-03-09 씨제이제일제당 (주) 천연 뉴트럴 조미소재의 제조 방법
KR101500846B1 (ko) * 2013-07-23 2015-03-16 씨제이제일제당 (주) 천연 소고기 풍미 조미소재의 제조 방법
KR101500847B1 (ko) * 2013-07-23 2015-03-16 씨제이제일제당 (주) 천연 코쿠미 조미소재의 제조 방법
KR101500850B1 (ko) * 2013-08-07 2015-03-18 씨제이제일제당 (주) 천연 조미소재 제조를 위한 이노신산 발효액 또는 글루탐산 발효액의 제조 방법
CN107048335A (zh) * 2017-02-15 2017-08-18 蚌埠学院 一种小麦胚芽酱的制作方法
KR102092193B1 (ko) * 2018-03-29 2020-03-23 대상 주식회사 글루탐산의 함량이 증대된 천연 발효조미액의 제조방법 및 이에 따라 제조된 글루탐산의 함량이 증대된 천연 발효조미액
CN108813529A (zh) * 2018-05-25 2018-11-16 青岛海之润海洋生物科技有限公司 一种利用海参内脏制作的调味品及其制备方法
CN109329879A (zh) * 2018-12-10 2019-02-15 山东天博食品配料有限公司 一种韩式辣酱粉的制备方法
KR102079571B1 (ko) * 2019-02-15 2020-02-20 대상 주식회사 글루탐산의 함량이 증대된 천연 발효 조미소재의 제조방법

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4843637B1 (xx) * 1969-03-19 1973-12-19
US3852479A (en) * 1970-12-30 1974-12-03 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
USRE28810E (en) * 1972-04-17 1976-05-11 Fuji Oil Co., Ltd. Preparation of soy cheese
US3937843A (en) * 1972-12-04 1976-02-10 Laboratorios Del Dr. Esteve Sa Bean-odor-free soy bean product and its production
US3912822A (en) * 1973-03-27 1975-10-14 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
JPS55144884A (en) * 1979-04-27 1980-11-12 Kikkoman Corp Preparation of koji
JPS5914766A (ja) * 1982-07-15 1984-01-25 Nagata Jozo Kikai Kk 醤油の製麹方法
JPS6022897B2 (ja) * 1982-10-25 1985-06-04 キッコーマン株式会社 調味液の製造法
US4595594A (en) * 1983-09-19 1986-06-17 Stauffer Chemical Company Process for preparing intensified cheese flavor product
US5316776A (en) * 1984-01-31 1994-05-31 Arnott's Biscuits Limited Fermentation method
CH679544A5 (xx) * 1989-09-12 1992-03-13 Nestle Sa
US5863573A (en) * 1990-03-09 1999-01-26 Novo Nordisk A/S Process for producing cheese
JPH0519997A (ja) * 1991-07-09 1993-01-29 Nec Corp データ処理装置
JPH0519995A (ja) * 1991-07-12 1993-01-29 Nec Corp ページプリンタ装置
EP0640294B2 (en) 1993-08-21 1999-10-20 Societe Des Produits Nestle S.A. Production of a seasoning
WO1998043498A1 (fr) * 1997-04-01 1998-10-08 Nichimo Co., Ltd. Produit comprenant un ingredient favorable a la sante et son procede de production
DE69632582T2 (de) * 1996-08-19 2005-07-07 Société des Produits Nestlé S.A. Herstellung eines Gewürzmittels
ATE210929T1 (de) * 1996-09-17 2002-01-15 Nestle Sa Herstellung eines gewürzes
CN1067859C (zh) * 1996-10-30 2001-07-04 诺沃挪第克公司 生产食品调味剂的方法
ATE286663T1 (de) 1997-10-31 2005-01-15 Nestle Sa Herstellung eines hydrolysates
US6054151A (en) * 1998-06-11 2000-04-25 Nestec S.A. Cheese flavor

Also Published As

Publication number Publication date
SG106572A1 (en) 2004-10-29
ATE281767T1 (de) 2004-11-15
ZA200007086B (en) 2002-05-30
IL139809A0 (en) 2002-02-10
CZ20004506A3 (cs) 2002-05-15
US20010003593A1 (en) 2001-06-14
HUP0004775A2 (hu) 2002-02-28
CO5221109A1 (es) 2002-11-28
KR20010057557A (ko) 2001-07-04
PL344213A1 (en) 2001-06-04
AR026697A1 (es) 2003-02-26
NO20006055L (no) 2001-06-05
CA2326933A1 (en) 2001-06-02
RU2000130156A (ru) 2003-01-10
HUP0004775A3 (en) 2002-06-28
DE60015698D1 (de) 2004-12-16
JP2001178397A (ja) 2001-07-03
BR0005679A (pt) 2001-08-07
HU0004775D0 (xx) 2001-02-28
ID28579A (id) 2001-06-07
EP1104654B1 (en) 2004-11-10
NO20006055D0 (no) 2000-11-29
YU75700A (sh) 2002-10-18
US6569476B2 (en) 2003-05-27
EP1104654A1 (en) 2001-06-06
NZ508460A (en) 2003-03-28
TR200003560A2 (tr) 2001-07-23
AU7191300A (en) 2001-07-26
IL139809A (en) 2004-07-25
CN1300560A (zh) 2001-06-27

Similar Documents

Publication Publication Date Title
US6569476B2 (en) Production of hydrolysate seasoning
US8828462B2 (en) Method for preparing a proteinaceous vegetable flavor enhancer
EP1274318B1 (en) Cultured protein hydrolysate
KR960005057B1 (ko) 향미료의 제조방법
KR102148099B1 (ko) 대두단백분말 및 현미를 이용한 효소 식품 조성물의 제조방법
CA2301314C (en) Production of hydrolysate
Kaewkrod et al. Activities of macerating enzymes are useful for selection of soy sauce koji
AU704296B2 (en) Flavouring agent
KR100242370B1 (ko) 향미제 및 그것의 제조 방법
RU2187947C2 (ru) Способ получения приправы
US6544791B2 (en) Nitrogenous composition resulting from the hydrolysis of maize gluten and a process for the preparation thereof
KR20190001795A (ko) 분리대두단백 및 현미를 이용한 효소 식품 조성물의 제조방법
SK134796A3 (en) A process for the production of a seasoning sauce
JP2932130B2 (ja) 蛋白調味液の製法
WO1998017127A1 (en) Method of using enzymes and yeast fermentation for production of a fermentation-type savory flavored product
Herman et al. Protein hydrolysates from silkworm (Bombyx mori) pupae protein treated with a novel neutral protease
MXPA00011778A (en) Production of hydrolysate seasoning
KR20010061101A (ko) 재첩 분해액의 제조방법