TR200003560A2 - Hidrolizat baharatının üretimi - Google Patents
Hidrolizat baharatının üretimiInfo
- Publication number
- TR200003560A2 TR200003560A2 TR2000/03560A TR200003560A TR200003560A2 TR 200003560 A2 TR200003560 A2 TR 200003560A2 TR 2000/03560 A TR2000/03560 A TR 2000/03560A TR 200003560 A TR200003560 A TR 200003560A TR 200003560 A2 TR200003560 A2 TR 200003560A2
- Authority
- TR
- Turkey
- Prior art keywords
- production
- hydrolyzate
- spice
- activities
- hydrolyzing
- Prior art date
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)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Biotechnology (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)
Abstract
Bir hidrolizat baharatinin üretilmesi için bir islem olup, bu islem, proteolitik etkinlikler ve elyaf hidrolize edici etkinlikleri ihtiva eden enzimler ile bir protein ihtiva eden malzemenin hidrolize edilmesini içermektedir.Hidrolizat, yemek hazirlama ürünlerinde bir aroma katma maddesi için bir baz olarak bir sivi sos, bir macun yada kurutulmus bir toz halinde kullanilabilmektedir.
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 |
---|---|
TR200003560A2 true TR200003560A2 (tr) | 2001-07-23 |
Family
ID=20430482
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TR2000/03560A TR200003560A2 (tr) | 1999-12-02 | 2000-11-30 | Hidrolizat baharatının üretimi |
Country Status (25)
Country | Link |
---|---|
US (1) | US6569476B2 (tr) |
EP (1) | EP1104654B1 (tr) |
JP (1) | JP2001178397A (tr) |
KR (1) | KR20010057557A (tr) |
CN (1) | CN1300560A (tr) |
AR (1) | AR026697A1 (tr) |
AT (1) | ATE281767T1 (tr) |
AU (1) | AU7191300A (tr) |
BR (1) | BR0005679A (tr) |
CA (1) | CA2326933A1 (tr) |
CO (1) | CO5221109A1 (tr) |
CZ (1) | CZ20004506A3 (tr) |
DE (1) | DE60015698D1 (tr) |
HU (1) | HUP0004775A3 (tr) |
ID (1) | ID28579A (tr) |
IL (1) | IL139809A (tr) |
NO (1) | NO20006055L (tr) |
NZ (1) | NZ508460A (tr) |
PL (1) | PL344213A1 (tr) |
RU (1) | RU2000130156A (tr) |
SG (1) | SG106572A1 (tr) |
SK (1) | SK18272000A3 (tr) |
TR (1) | TR200003560A2 (tr) |
YU (1) | YU75700A (tr) |
ZA (1) | ZA200007086B (tr) |
Families Citing this family (30)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1274318B1 (en) * | 2000-04-07 | 2011-07-20 | Nestec 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 |
EP1428440B1 (en) * | 2002-12-10 | 2006-08-23 | Ajinomoto Co., Inc. | Seasoning and the process of producing it |
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 |
WO2009142441A2 (en) * | 2008-05-20 | 2009-11-26 | Sempio Foods Company | Method for producing corn gluten hydrolysate and corn gluten hydrolysate using the same |
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 |
US8828454B2 (en) * | 2009-02-18 | 2014-09-09 | Nestec S.A. | Base, products containing the same, preparation methods and uses thereof |
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 |
CZ303837B6 (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 |
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 |
KR101500848B1 (ko) * | 2013-07-23 | 2015-03-09 | 씨제이제일제당 (주) | 천연 뉴트럴 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)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4843637B1 (tr) * | 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 |
GB1438315A (tr) * | 1972-12-04 | 1976-06-03 | ||
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 (tr) * | 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 |
DE69301149T3 (de) | 1993-08-21 | 2000-01-05 | Nestle Sa | Herstellung eines Gewürzes |
WO1998043498A1 (fr) * | 1997-04-01 | 1998-10-08 | Nichimo Co., Ltd. | Produit comprenant un ingredient favorable a la sante et son procede de production |
ATE267527T1 (de) * | 1996-08-19 | 2004-06-15 | Nestle Sa | Herstellung eines gewürzmittels |
PT829205E (pt) * | 1996-09-17 | 2002-05-31 | Nestle Sa | Producao de condimento |
WO1998018343A1 (en) * | 1996-10-30 | 1998-05-07 | Novo Nordisk A/S | Method of producing food flavoring agent |
ES2235209T3 (es) | 1997-10-31 | 2005-07-01 | Societe Des Produits Nestle S.A. | Produccion de hidrolizado. |
US6054151A (en) * | 1998-06-11 | 2000-04-25 | Nestec S.A. | Cheese flavor |
-
1999
- 1999-12-02 SG SG9906087A patent/SG106572A1/en unknown
-
2000
- 2000-11-16 DE DE60015698T patent/DE60015698D1/de not_active Expired - Fee Related
- 2000-11-16 AT AT00204036T patent/ATE281767T1/de not_active IP Right Cessation
- 2000-11-16 EP EP00204036A patent/EP1104654B1/en not_active Expired - Lifetime
- 2000-11-21 IL IL13980900A patent/IL139809A/en not_active IP Right Cessation
- 2000-11-24 CA CA002326933A patent/CA2326933A1/en not_active Abandoned
- 2000-11-27 NZ NZ508460A patent/NZ508460A/xx unknown
- 2000-11-29 AU AU71913/00A patent/AU7191300A/en not_active Abandoned
- 2000-11-29 NO NO20006055A patent/NO20006055L/no not_active Application Discontinuation
- 2000-11-29 CO CO00091384A patent/CO5221109A1/es unknown
- 2000-11-30 ID IDP20001036D patent/ID28579A/id unknown
- 2000-11-30 ZA ZA200007086A patent/ZA200007086B/xx unknown
- 2000-11-30 SK SK1827-2000A patent/SK18272000A3/sk unknown
- 2000-11-30 TR TR2000/03560A patent/TR200003560A2/tr unknown
- 2000-11-30 PL PL00344213A patent/PL344213A1/xx unknown
- 2000-12-01 CZ CZ20004506A patent/CZ20004506A3/cs unknown
- 2000-12-01 RU RU2000130156/13A patent/RU2000130156A/ru not_active Application Discontinuation
- 2000-12-01 KR KR1020000072415A patent/KR20010057557A/ko not_active Application Discontinuation
- 2000-12-01 BR BR0005679-0A patent/BR0005679A/pt not_active IP Right Cessation
- 2000-12-01 AR ARP000106362A patent/AR026697A1/es not_active Application Discontinuation
- 2000-12-01 HU HU0004775A patent/HUP0004775A3/hu unknown
- 2000-12-01 JP JP2000366452A patent/JP2001178397A/ja active Pending
- 2000-12-02 CN CN00137506A patent/CN1300560A/zh active Pending
- 2000-12-04 US US09/727,444 patent/US6569476B2/en not_active Expired - Fee Related
- 2000-12-04 YU YU75700A patent/YU75700A/sh unknown
Also Published As
Publication number | Publication date |
---|---|
ATE281767T1 (de) | 2004-11-15 |
US6569476B2 (en) | 2003-05-27 |
IL139809A0 (en) | 2002-02-10 |
HUP0004775A2 (hu) | 2002-02-28 |
PL344213A1 (en) | 2001-06-04 |
SK18272000A3 (sk) | 2001-09-11 |
BR0005679A (pt) | 2001-08-07 |
EP1104654B1 (en) | 2004-11-10 |
NO20006055D0 (no) | 2000-11-29 |
DE60015698D1 (de) | 2004-12-16 |
CN1300560A (zh) | 2001-06-27 |
IL139809A (en) | 2004-07-25 |
CO5221109A1 (es) | 2002-11-28 |
HUP0004775A3 (en) | 2002-06-28 |
HU0004775D0 (tr) | 2001-02-28 |
CA2326933A1 (en) | 2001-06-02 |
EP1104654A1 (en) | 2001-06-06 |
SG106572A1 (en) | 2004-10-29 |
AU7191300A (en) | 2001-07-26 |
RU2000130156A (ru) | 2003-01-10 |
KR20010057557A (ko) | 2001-07-04 |
YU75700A (sh) | 2002-10-18 |
ID28579A (id) | 2001-06-07 |
NO20006055L (no) | 2001-06-05 |
CZ20004506A3 (cs) | 2002-05-15 |
US20010003593A1 (en) | 2001-06-14 |
AR026697A1 (es) | 2003-02-26 |
JP2001178397A (ja) | 2001-07-03 |
NZ508460A (en) | 2003-03-28 |
ZA200007086B (en) | 2002-05-30 |
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