TR201006957T1 - Yeast extract, processing method and application. - Google Patents

Yeast extract, processing method and application.

Info

Publication number
TR201006957T1
TR201006957T1 TR2010/06957T TR201006957T TR201006957T1 TR 201006957 T1 TR201006957 T1 TR 201006957T1 TR 2010/06957 T TR2010/06957 T TR 2010/06957T TR 201006957 T TR201006957 T TR 201006957T TR 201006957 T1 TR201006957 T1 TR 201006957T1
Authority
TR
Turkey
Prior art keywords
yeast extract
application
processing method
weight
disodium
Prior art date
Application number
TR2010/06957T
Other languages
Turkish (tr)
Inventor
Li Zhihong
Yu Xuefeng
Yu Minghua
Tang Guanqun
Li Pei
Li Ku
Liu Zhengfang
Yao Juan
Original Assignee
Angel Yeast Co., Ltd.
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 Angel Yeast Co., Ltd. filed Critical Angel Yeast Co., Ltd.
Publication of TR201006957T1 publication Critical patent/TR201006957T1/en

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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A23L31/10—Yeasts or derivatives thereof
    • A23L31/15—Extracts
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Maya özütü, işleme yöntemi ve uygulaması. Yöntem (a) maya özütünün bir reaksiyon ibriği içerisinde glukoz, sodyum klorid, glisin, HVP (hidrolize bitki proteini) ve suyla kanştınlmasım; (b) adım (a)'dan elde edilen kanşımm 40-90 dakika süreyle 100-130°C ahında ve 4.5-6.3 pH derecesinde ısı işlemine tabi tutulmasını; (c) ısıtma işleminden sonra ağırlıkça %6-10 oranında sodyum glutamat ile ağırlıkça % 1.0-3.0 oranında 5"-disodyum inosinat + 5"-disodyum guanilatın eklenmesini; (d) maya özütü içeren fıltratı elde etmek için maya özütünün filtre edilmesini içermektedir ve isteğe bağlı olarak (e) sözü edilen fıltratın tek konumlu düşen film evaporatörüne aktarılmasını ve ağırlıkça %65 oranında daha fazla, tercihen ağırlıkça %65-70 oranına kadar yoğımlaştmlmasını içermektedir.Yeast extract, processing method and application. Method (a) mixing the yeast extract with glucose, sodium chloride, glycine, HVP (hydrolyzed plant protein) and water in a reaction kettle; (b) heat-treating the mixture from step (a) at 100-130 ° C and pH 4.5-6.3 for 40-90 minutes; (c) adding 6-10% by weight sodium glutamate and 1.0-3.0% by weight 5 "-disodium inosinate + 5" -disodium guanylate after heating; (d) filtering the yeast extract to obtain the yeast extract-containing filtrate;

TR2010/06957T 2008-02-21 2008-09-01 Yeast extract, processing method and application. TR201006957T1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2008100061866A CN101513246B (en) 2008-02-21 2008-02-21 Yeast extract, preparation method and application thereof

Publications (1)

Publication Number Publication Date
TR201006957T1 true TR201006957T1 (en) 2011-01-21

Family

ID=40985052

Family Applications (1)

Application Number Title Priority Date Filing Date
TR2010/06957T TR201006957T1 (en) 2008-02-21 2008-09-01 Yeast extract, processing method and application.

Country Status (6)

Country Link
JP (1) JP5398745B2 (en)
KR (1) KR101255421B1 (en)
CN (1) CN101513246B (en)
RU (1) RU2455833C2 (en)
TR (1) TR201006957T1 (en)
WO (1) WO2009103206A1 (en)

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CN101744212B (en) * 2008-11-28 2012-08-08 安琪酵母股份有限公司 Vegetarian food type meat flavor yeast extract, preparation method thereof and application thereof
CN101756152B (en) * 2008-12-24 2012-12-12 安琪酵母股份有限公司 Flavor preparing type bear yeast extractive product and production method thereof
CN102031275B (en) * 2010-11-19 2013-01-23 山东福田药业有限公司 Method for preparing yeast cream by using waste yeast
KR101276251B1 (en) * 2010-11-29 2013-06-20 (주)세우 Manufacturing method of yeast soy sauce using yeast extract and yeast soy manufactured by said the method
CN102365993B (en) * 2011-09-30 2013-02-27 厦门银祥集团有限公司 Compound preparation for inhibiting unpleasant odor generated during process of high temperature sterilization of meat products
CN102442884B (en) * 2011-11-11 2013-11-27 李锦记（新会）食品有限公司 Method for recovering ethanol during soy production process and device thereof
CN102422986A (en) * 2011-12-21 2012-04-25 无锡正大畜禽有限公司 Flavoring agent for livestock and poultry and preparation method thereof
JP2015503339A (en) * 2012-01-03 2015-02-02 ネステク ソシエテ アノニム Composition based on heat-treated, storage-stable dairy product and process for its production
US10285421B2 (en) * 2012-07-20 2019-05-14 KOHJIN Life Sciences Co., Ltd. Anthocyanin-pigment color developer
CN102907652B (en) * 2012-10-18 2013-09-18 湖北工业大学 Special yeast nutrient salt for soy sauce brewing and application of yeast nutrient salt
CN103907873B (en) * 2013-01-08 2016-02-10 安琪酵母股份有限公司 Delicate flavour sauce and preparation method thereof
WO2014162936A1 (en) * 2013-04-02 2014-10-09 オリエンタル酵母工業株式会社 Yeast extract containing copper, method for manufacturing same, food product, and green color preserving and restoring agent for vegetables
US20170027205A1 (en) * 2014-04-29 2017-02-02 International Flavors & Fragrances Inc. Method for drying reaction flavor mixtures
CN104905210B (en) * 2015-05-13 2017-08-01 珠海天香苑生物科技发展股份有限公司 It is a kind of for yeast extract compound seasoner of soy sauce and preparation method thereof
CN104982875B (en) * 2015-06-08 2017-09-29 珠海天香苑生物科技发展股份有限公司 Salt tolerant Acid-tolerant yeasts extract and its preparation method and application
WO2017114403A1 (en) * 2015-12-28 2017-07-06 Novozymes A/S Method for producing a yeast extract
CN107586815B (en) * 2016-07-08 2021-03-26 安琪酵母股份有限公司 Yeast peptone and preparation method and application thereof
KR102229804B1 (en) 2018-01-02 2021-03-19 주식회사 다인소재 Natural antimicrobial composition with polylysine and application method of the composition
CN108391805A (en) * 2018-04-09 2018-08-14 王景硕 One kind is rendered palatable composite pungent and fragrant flavorings and preparation method thereof
CN109043466B (en) * 2018-11-06 2022-02-08 佛山市海天(高明)调味食品有限公司 Seasoning composition and preparation method thereof
CN111011817A (en) * 2019-12-21 2020-04-17 北京五兴食品科技有限公司 Spiced balm and preparation method and application thereof
CN114651964A (en) * 2020-12-23 2022-06-24 安琪酵母股份有限公司 Non-meat-source yeast extract with strong meat flavor and preparation method thereof
CN114651965A (en) * 2020-12-23 2022-06-24 安琪酵母股份有限公司 Non-meat-source characteristic meat flavor yeast extract and preparation method thereof
CN113598357A (en) * 2021-08-06 2021-11-05 安琪酵母股份有限公司 Animal-source-free flavor yeast extract product and preparation method and application thereof
CN114259034A (en) * 2021-12-10 2022-04-01 福建正味生物科技有限公司 Sauce flavor agent and preparation method and application thereof
CN115944067A (en) * 2022-12-30 2023-04-11 安琪酵母股份有限公司 Yeast extract-rich brine seasoning and preparation method and application thereof

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JPS5328980B2 (en) * 1974-03-18 1978-08-17
JPH0394653A (en) * 1989-09-07 1991-04-19 Satoshi Hosokawa Fermented flavoring solution using fermentation two part liquid-mixed heating method, its production and flavored pickle using the same
JP2604301B2 (en) * 1992-06-08 1997-04-30 日本製紙株式会社 Yeast extract composition and method for producing the same
RU2148636C1 (en) * 1995-05-10 2000-05-10 Тимофарма АГ Method of preparing yeast low-molecular extract and substance prepared by this method
EP1016708B1 (en) * 1997-09-29 2006-11-29 Japan Tobacco Inc. Yeast extract composition, yeast for obtaining the same, and process for producing yeast extract composition
JP3496489B2 (en) * 1997-11-17 2004-02-09 味の素株式会社 Seasoning material production method
KR20000053896A (en) * 2000-05-04 2000-09-05 이장무 Manufacturing method of high taste meat yeast extract
JP3538376B2 (en) * 2000-09-28 2004-06-14 ハウス食品株式会社 Seasoning, method for producing seasoning, and method for producing food using seasoning
CN1977661B (en) * 2005-12-09 2010-08-11 安琪酵母股份有限公司 Method for production of beef-flavouring thermal response yeast extract and product thereof
US8152621B2 (en) 2008-02-05 2012-04-10 Fantasy Bandits, LLC Gaming apparatus and method with full-motion video characters

Also Published As

Publication number Publication date
RU2455833C2 (en) 2012-07-20
CN101513246A (en) 2009-08-26
CN101513246B (en) 2012-12-05
RU2010137647A (en) 2012-03-20
JP2011512142A (en) 2011-04-21
KR101255421B1 (en) 2013-04-17
KR20100106618A (en) 2010-10-01
WO2009103206A1 (en) 2009-08-27
JP5398745B2 (en) 2014-01-29

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