WO1982002323A1 - Preparation of a meat flavouring - Google Patents

Preparation of a meat flavouring Download PDF

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Publication number
WO1982002323A1
WO1982002323A1 PCT/FR1982/000006 FR8200006W WO8202323A1 WO 1982002323 A1 WO1982002323 A1 WO 1982002323A1 FR 8200006 W FR8200006 W FR 8200006W WO 8202323 A1 WO8202323 A1 WO 8202323A1
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Prior art keywords
yeasts
lysing
veal
whey
process according
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PCT/FR1982/000006
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French (fr)
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Bioprox Soc Biochimiques
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Ritzenthaler Gilbert
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Publication date
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Publication of WO1982002323A1 publication Critical patent/WO1982002323A1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • 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
    • A23L27/26—Meat flavours
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/06—Lysis of microorganisms
    • C12N1/063—Lysis of microorganisms of yeast

Definitions

  • the present invention relates to a process for preparing a food flavoring flavored with veal and the food flavoring thus obtained.
  • the object of the present invention is to prepare a flavor capable of imparting a taste of veal to a food preparation.
  • the Applicant has discovered, during his research, that it was possible to obtain by autolysis yeasts of the Kluyveromyces fragilis type cultivated on a medium consisting of whey, protein whey, whey pex-meat or by-products. of the same type of cheese, an autolysate with an excellent taste of grilled veal.
  • This product is therefore of interest for reinforcing the taste of preparations based on veal, for flavoring sauces, and / or preparations based on textured proteins.
  • the process for obtaining this flavor consists in adding to a cream of fresh yeasts separated from their culture medium and washed, a food salt and / or an organic plasmolyzing agent such as ethyl acetate, to adjust the pH of the suspension between 3.0 and 8.0, and preferably between 4 and 6.5, then heat it between 30 and 650 and preferably around 50 ° C, then maintain this temperature for 12 at 72 hours.
  • a food salt and / or an organic plasmolyzing agent such as ethyl acetate
  • the plasi-iolysc can also be carried out by adding enzymes with a lysing action on the membranes of the yeast such as lysing enzymes derived from Bacillus Cirulans, Aspergillus lutcus, Lysozyme or any other enzyme having the function of altering and hydrolyzing the cell membrane of yeasts to release the cell contents.
  • enzymes with a lysing action on the membranes of the yeast such as lysing enzymes derived from Bacillus Cirulans, Aspergillus lutcus, Lysozyme or any other enzyme having the function of altering and hydrolyzing the cell membrane of yeasts to release the cell contents.
  • Autolysis can be made more complete by adding a protease of animal, plant, fungal or bacterial origin.
  • the suspension obtained can then be filtered or centrifuged to remove insoluble cell residues, the solubilized part being, concentrated to a pasty state or dried. If the product is intended for use in non-clear preparations or in products for which the cellular residues do not cause discomfort, the suspension can be dried as without separation of the insolubles, since the latter do not present an unpleasant taste as is the case for baker's yeast for example.
  • Example 1 Example 1
  • washed yeast cream of the Kluyveromyces fragilis type, at 10% dry matter, is added with 20 g of sodium chloride and 10 g of ethyl acetate.
  • Example 2 The pH of the suspension is adjusted to 5.5 with sodium hydroxide, then the product is brought to 50 ° C. and maintained at this temperature for 48 hours. After autolysis, the product is filtered and concentrated to 80% dry matter. This product has a very pleasant taste of grilled veal.
  • Example 2 The pH of the suspension is adjusted to 5.5 with sodium hydroxide, then the product is brought to 50 ° C. and maintained at this temperature for 48 hours. After autolysis, the product is filtered and concentrated to 80% dry matter. This product has a very pleasant taste of grilled veal.
  • Example 2 The pH of the suspension is adjusted to 5.5 with sodium hydroxide, then the product is brought to 50 ° C. and maintained at this temperature for 48 hours. After autolysis, the product is filtered and concentrated to 80% dry matter. This product has a very pleasant taste of grilled veal.
  • the pH of the suspension is adjusted to 5.5 and then 70 mg of a commercial protease are added.
  • the suspension is heated to 48 ° C. and kept at this temperature for 24 hours.
  • the pH is then adjusted to 7 - 7.5 with a concentrated sodium hydroxide solution and the temperature is adjusted to 50 ° C. This temperature is still maintained for 24 hours.
  • Example 3 1 kg of cream the washed yeast Kluyveromyces fragilis at 10% of dry matter is added with 100 rag of an enzymatic preparation extracted from A-luteus and 100 rag of purified Lyzozyme. The pH of the mixture is adjusted to 7.5 and the temperature is maintained at 37 ° C for 2 hours. The lysis of the cells being then carried out, the pH of the suspension is adjusted to 5.5 and the temperature is brought to 48 ° C. This temperature is maintained for 48 hours to perform autolysis. After axitolysis, the product is filtered and concentrated to 80% dry matter.
  • Example 4 A base of dehydrated sauce for veal stew is prepared according to the stiivante formula:
  • Dehydrated veal flavor prepared according to Example 2 15 monosodium glutamate 5 beef sras 8, 5 milk powder 23, 7 salt 5 sugar 0, 8 wheat flour 20 corn starch 20 fresh onion powder 0, 3 xanthan gum 1, 5 various spices and condiments 0, 2
  • a sauce base is made at the same time by replacing the veal flavor with a powdered yeast extract, the other elements remaining the same.
  • a sauce is made by dispersing one part of the dehydrated sauce in 10 parts of water, bringing to the boil and keeping it boiling light for 5 minutes.
  • a comparative tasting of the two sauces shows that that which is prepared with the flavor of veal according to Example 2 really seems to contain veal ice cream while the other sauce is a white sauce without any particular character.
  • the sauce obtained with the aroma of veal therefore makes it possible to accompany a blanquette or a garnish of queen-size bites containing sweetbread and textured vegetable proteins or any other culinary preparation based on veal or to which one wishes to communicate a taste of veal.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • Biomedical Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

This method consists in lysing yeasts of the Kluyveromyces fragil is type grown on a medium comprised of lactoserum, protein-free lactoserum, lactoserum permeate or by-products of the same type. Product or flavoured culinary speciality with the product obtained by implementation of this method.

Description

PREPARATION D'UNAROME DE VIANDE PREPARATION OF MEAT UNAROME
La présente invention concerne un procédé de préparation d'un arôme alimentaire à goût de viande de veau et l'arôme alimentaire ainsi obtenu.The present invention relates to a process for preparing a food flavoring flavored with veal and the food flavoring thus obtained.
On trouve dans la littérature les descriptions de nombreux produits donnant des goûts de viande de boeuf, de porc, de volaille mais très peu de produits ont été décrits comme donnant un goût de viande do veau.We find in the literature descriptions of many products giving tastes of beef, pork, poultry but very few products have been described as giving a taste of veal.
La présente invention s'est donnée pour but de préparer un arôme capable de communiquer un goût de viande de veau à une préparation alimentaire.The object of the present invention is to prepare a flavor capable of imparting a taste of veal to a food preparation.
Là demanderesse a découvert, au cours de ses recherches, qu'il était possible d'obtenir par autolyse de levures de type Kluyveromyces fragilis cultivées sur un milieu constitué de lactosérum, de lactosérum dέprotéiné , de pex-méat de lactosérum ou de sous-produits de fromagerie de même type, un autolysat présentant un excellent goût de viande de veau grillée.The Applicant has discovered, during his research, that it was possible to obtain by autolysis yeasts of the Kluyveromyces fragilis type cultivated on a medium consisting of whey, protein whey, whey pex-meat or by-products. of the same type of cheese, an autolysate with an excellent taste of grilled veal.
Ce produit présente donc un intérêt pour renforcer le goût de préparations à base de viande de veau, pour l'aromatisâtion de sauces ,et/eu de préparations à base de protéines texturées.This product is therefore of interest for reinforcing the taste of preparations based on veal, for flavoring sauces, and / or preparations based on textured proteins.
Le procédé d'obtention de cet arôme consiste à ajouter à de la crème de levures fraîches séparées de leur milieu de culture et lavées, un sel alimentaire et/ou un agent plasmolysant organique tel que l'acétate d'éthyle, d'ajuster le pH de la suspension entre 3,0 et 8,0, et de préférence entre 4 et 6 ,5 , puis de chauffer celle-ci entre 30 et 650 et de préférence aux environs de 50°C, puis de maintenir cette température pendant 12 à 72 heures. La plasi-iolysc peut aussi être réalisée par addition d'enzymes à action lysante sur les membranes de la levure telles que des enzymes lysantes issues de Bacillus Cirulans, Aspergillus lutcus, Lysozyme ou tout autre enzyme ayant pour fonction d'altérer et d'hydrolyser la membrane cellulaire des lcvures pour en libérer le contenu cellulaire.The process for obtaining this flavor consists in adding to a cream of fresh yeasts separated from their culture medium and washed, a food salt and / or an organic plasmolyzing agent such as ethyl acetate, to adjust the pH of the suspension between 3.0 and 8.0, and preferably between 4 and 6.5, then heat it between 30 and 650 and preferably around 50 ° C, then maintain this temperature for 12 at 72 hours. The plasi-iolysc can also be carried out by adding enzymes with a lysing action on the membranes of the yeast such as lysing enzymes derived from Bacillus Cirulans, Aspergillus lutcus, Lysozyme or any other enzyme having the function of altering and hydrolyzing the cell membrane of yeasts to release the cell contents.
L 'autolyse peut être rendue plus complète par addition d'une protéase d'origine animale, végétale, fongique ou bactérienne. La suspension obtenue peut ensuite être filtrée ou centrifugée pour éliminer les résidus cellulaires insolubles, la partie solubilisée étant, concentrée à l'état pâteux ou séchée. Si le produit est destiné à être employé dans des préparations non limpides ou dans des produits pour lesquels les résidus cellulaires n'apportent pas de gêne, la suspension peut être séchée telle que sans séparation des insolubles, car ces derniers ne présentent pas de goût désagréable comme c'est le cas pour les levures de boulangerie par exemple. Exemple 1Autolysis can be made more complete by adding a protease of animal, plant, fungal or bacterial origin. The suspension obtained can then be filtered or centrifuged to remove insoluble cell residues, the solubilized part being, concentrated to a pasty state or dried. If the product is intended for use in non-clear preparations or in products for which the cellular residues do not cause discomfort, the suspension can be dried as without separation of the insolubles, since the latter do not present an unpleasant taste as is the case for baker's yeast for example. Example 1
1 kg de crème de levures lavées, du type Kluyveromyces fragilis, à 10 % de matières sèches, est additionné de 20 g de chlorure de sodium et de 10 g d'acétate d'éthyle.1 g of washed yeast cream, of the Kluyveromyces fragilis type, at 10% dry matter, is added with 20 g of sodium chloride and 10 g of ethyl acetate.
Le pH de la suspension est ajusté à 5,5 avec de la soude, puis le produit est porté à 50°C et maintenu à cette température pendant 48 heures. Après autolyse, le produit est filtré et concentré à 80 % de matières sèches. Ce produit possède un goût de viande de veau grillée très agréable. Exemple 2The pH of the suspension is adjusted to 5.5 with sodium hydroxide, then the product is brought to 50 ° C. and maintained at this temperature for 48 hours. After autolysis, the product is filtered and concentrated to 80% dry matter. This product has a very pleasant taste of grilled veal. Example 2
1 leg de crème de levures lavées, du type Kluyveromyces fragilis, à 10 % de matières sèches, est additionné de 20 g de chlorure de sodium et de 10 g d'acétate d'éthyle.1 leg of washed yeast cream, of the Kluyveromyces fragilis type, at 10% dry matter, is added with 20 g of sodium chloride and 10 g of ethyl acetate.
Le pH de la suspension est ajusté à 5,5 puis on ajoute 70 mg d'une protéase commerciale.The pH of the suspension is adjusted to 5.5 and then 70 mg of a commercial protease are added.
La supension est chauffée à 48°C et maintenue à cette température pendant 24 heures. Le pH est ensuite ajusté à 7 - 7,5 avec une solution concentrée de soude et la température est ajustée à 50°C. Cette température est encore maintenue pendant 24 heures.The suspension is heated to 48 ° C. and kept at this temperature for 24 hours. The pH is then adjusted to 7 - 7.5 with a concentrated sodium hydroxide solution and the temperature is adjusted to 50 ° C. This temperature is still maintained for 24 hours.
La suspension est ensuite concentrée puis séchée sous vide. On obtient ainsi une poudre avec un goût de viande de veau grillée. Exemple 3 1 kg de crème le levures lavées Kluyveromyces fragilis à 10 % de matières sèches est additionné de 100 rag d'une préparation enzymatique extraite de A-luteus et de 100 rag de Lyzozyme purifié. Le pH du mélange est ajusté à 7,5 et la température est maintenue à 37°C pendant 2 heures. La lyse des cellules étant alors réalisée, le pH de la suspension est ajusté à 5,5 et la température est portée à 48ºC. Cette température est maintenue pendant 48 heures pour réaliser l'autolyse. Après axitolyse, le produit est filtré et concentré à 80 % de matières sèches.The suspension is then concentrated and then dried under vacuum. A powder is thus obtained with a taste of grilled veal. Example 3 1 kg of cream the washed yeast Kluyveromyces fragilis at 10% of dry matter is added with 100 rag of an enzymatic preparation extracted from A-luteus and 100 rag of purified Lyzozyme. The pH of the mixture is adjusted to 7.5 and the temperature is maintained at 37 ° C for 2 hours. The lysis of the cells being then carried out, the pH of the suspension is adjusted to 5.5 and the temperature is brought to 48 ° C. This temperature is maintained for 48 hours to perform autolysis. After axitolysis, the product is filtered and concentrated to 80% dry matter.
Le produit obtenu possède un très bon goût de viande de veau, comme les produits des exemples 1 et 2. Exemple 4 On prépare un fond de sauce déshydratée pour blanquette de veau selon la formule stiivante :The product obtained has a very good taste of veal, like the products of Examples 1 and 2. Example 4 A base of dehydrated sauce for veal stew is prepared according to the stiivante formula:
Arôme de veau deshydraté préparé selon l'exemple 2 : 15 glutamate monosodique 5 sras de boeuf 8 , 5 lait en poudre 23 , 7 sel 5 sucre 0 , 8 farine de blé 20 amidon de maïs 20 oignons frais en poudre 0 ,3 gomme xanthane 1 , 5 divers épices et condiments 0 ,2Dehydrated veal flavor prepared according to Example 2: 15 monosodium glutamate 5 beef sras 8, 5 milk powder 23, 7 salt 5 sugar 0, 8 wheat flour 20 corn starch 20 fresh onion powder 0, 3 xanthan gum 1, 5 various spices and condiments 0, 2
100,0 On fait parallèlement un fond de sauce en remplaçant l'arôme de veau par un extrait de levure en poudre, les autres éléments restant les mêmes.100.0 A sauce base is made at the same time by replacing the veal flavor with a powdered yeast extract, the other elements remaining the same.
On fait une sauce en dispersant une partie de sauce deshydratée dans 10 parties d'eau, en portant à l'cbullition et en maintenant à l'ebullition légère pendant 5 minutes.A sauce is made by dispersing one part of the dehydrated sauce in 10 parts of water, bringing to the boil and keeping it boiling light for 5 minutes.
Une dégustation comparée des deux sauces montre que celle qui est préparée avec l'arôme de veau selon l'exemple 2 semble réellement contenir de la glace de veau alors que l'autre' sauce est une sauce blanche sans caractère particulier. La sauce obtenue avec l'arôme de veau permet donc d'accompagner une blanquette ou une garniture de bouchées à la reine contenant du ris de veau et des protéines végétales texturées ou toute autre préparation culinaire à base de veau ou à laquelle on souhaite communiquer un goût de viande de veau. A comparative tasting of the two sauces shows that that which is prepared with the flavor of veal according to Example 2 really seems to contain veal ice cream while the other sauce is a white sauce without any particular character. The sauce obtained with the aroma of veal therefore makes it possible to accompany a blanquette or a garnish of queen-size bites containing sweetbread and textured vegetable proteins or any other culinary preparation based on veal or to which one wishes to communicate a taste of veal.

Claims

- REVENDICATIONS -- CLAIMS -
1 - Procédé de préparation d'un arôme à goût de viande de veau, caractérisé en ce qu'il consiste à lyser des levures du type Kluyveromyces fragilis cultivées sur un milieu constitué de lactosérum, de lactosérum déprotéiné, de perméat de lactosérum ou de sous-produits du même type.1 - Process for preparing a flavoring flavor of veal, characterized in that it consists in lysing yeasts of the Kluyveromyces fragilis type cultivated on a medium consisting of whey, deproteinized whey, whey permeate or sub -products of the same type.
2 - Procédé selon la revendication 1, caractérisé en ce que la lyse des levures est effectuée par plasmolyse suivie d'autolyse à l'aide de sels alimentaires et/ou d'agents plasmolysants organiques par chauffage à une température située entre 30 et 65°C et de préférence aux environs de 50°C, à un pH compris entre 3 et 8 et se situant de préférence entre 4 et 6,5 pendant une durée suffisante à l'obtention de l'effet recherché et de préférence entre 12 et 72 heures.2 - Process according to claim 1, characterized in that the lysis of the yeasts is carried out by plasmolysis followed by autolysis using food salts and / or organic plasmolysing agents by heating to a temperature between 30 and 65 ° C and preferably around 50 ° C, at a pH between 3 and 8 and preferably between 4 and 6.5 for a time sufficient to obtain the desired effect and preferably between 12 and 72 hours.
3 - Procédé selon la revendication 2, caractérisé en ce qu'on procède en début d'opération à l'addition de protéases d'origine animale, végétale, fongique ou microbienne pour réaliser ou achever l'hydrolyse. 4 - Procédé selon la revendication 1, caractérisé en ce que la plasmolyse et l'autolyse sont réalisées par addition d'enzymes à action lysante sur les membranes de la levure telles que des enzymes lysantes issues de Bacillus Cirulans, Aspergillus luteus, Lysozyme ou tout autre enzyme susceptible d'altérer et d'hydrolyser la membrane cellulaire des levures pour en libérer le contenu cellulaire.3 - Method according to claim 2, characterized in that one proceeds at the start of the operation to the addition of proteases of animal, vegetable, fungal or microbial origin to achieve or complete the hydrolysis. 4 - Process according to claim 1, characterized in that the plasmolysis and autolysis are carried out by addition of enzymes with a lysing action on the membranes of the yeast such as lysing enzymes from Bacillus Cirulans, Aspergillus luteus, Lysozyme or any another enzyme capable of altering and hydrolyzing the cell membrane of yeasts to release the cell contents.
5 - Procédé selon l'une quelconque des revendications 1 à 4, caractérisé en ce que l'extrait soluble est séparé par filtration ou centrifugation puis concentré et/ou séché.5 - Process according to any one of claims 1 to 4, characterized in that the soluble extract is separated by filtration or centrifugation then concentrated and / or dried.
6 - Produit ou spécialité culinaire aromatisé avec le produit obtenu par mise en oeuvre du procédé selon l'une quelconque des revendications 1 à 5. 6 - Product or culinary specialty flavored with the product obtained by implementing the method according to any one of claims 1 to 5.
PCT/FR1982/000006 1981-01-14 1982-01-13 Preparation of a meat flavouring WO1982002323A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8100921810114 1981-01-14
FR8100921A FR2497635A1 (en) 1981-01-14 1981-01-14 PROCESS FOR THE PREPARATION OF A FOOD FLAVOR WITH VEGETABLE TASTE AND A FOOD FLAVOR THUS OBTAINED

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0191513A1 (en) * 1985-01-31 1986-08-20 Unilever N.V. A process for the preparation of food flavours
US5486368A (en) * 1992-05-28 1996-01-23 Dmv Usa, Inc. Production of a cultured yeast product from whey permeate, yeast cream and yeast centrate
KR20100031634A (en) * 2007-07-10 2010-03-23 디에스엠 아이피 어셋츠 비.브이. Yeast autolysates
EP2596703A1 (en) * 2010-07-22 2013-05-29 Kikkoman Corporation Yeast extract containing lactic acid

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2887775B1 (en) * 2005-07-01 2010-08-13 Soc Extraction Principes Actif USE OF YEAST EXTRACT AS AN ACTIVE AGENT INDUCING THE SYNTHESIS OF SIRT PROTEINS IN SKIN CELLS.

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DE112099C (en) *
US3394013A (en) * 1964-11-02 1968-07-23 Procter & Gamble Flavored fatty material and process for preparing the same
FR2197524A1 (en) * 1972-09-06 1974-03-29 Mueller Hans
US3809780A (en) * 1969-02-08 1974-05-07 Kyowa Hakko Kogyo Kk Preparation of a seasoning agent

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Publication number Priority date Publication date Assignee Title
JPS494379B1 (en) * 1969-02-08 1974-01-31

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE112099C (en) *
US3394013A (en) * 1964-11-02 1968-07-23 Procter & Gamble Flavored fatty material and process for preparing the same
US3809780A (en) * 1969-02-08 1974-05-07 Kyowa Hakko Kogyo Kk Preparation of a seasoning agent
FR2197524A1 (en) * 1972-09-06 1974-03-29 Mueller Hans

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
La Technique Laitière, No 912, published in 1977, Y. Vrignaud "Les levures lactiques: une technique francaise d'avant-garde", pages 31-35 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0191513A1 (en) * 1985-01-31 1986-08-20 Unilever N.V. A process for the preparation of food flavours
US5486368A (en) * 1992-05-28 1996-01-23 Dmv Usa, Inc. Production of a cultured yeast product from whey permeate, yeast cream and yeast centrate
KR20100031634A (en) * 2007-07-10 2010-03-23 디에스엠 아이피 어셋츠 비.브이. Yeast autolysates
KR101577079B1 (en) * 2007-07-10 2015-12-21 디에스엠 아이피 어셋츠 비.브이. Yeast autolysates
EP2596703A1 (en) * 2010-07-22 2013-05-29 Kikkoman Corporation Yeast extract containing lactic acid
EP2596703A4 (en) * 2010-07-22 2014-04-30 Kikkoman Corp Yeast extract containing lactic acid
JP2016116538A (en) * 2010-07-22 2016-06-30 キッコーマン株式会社 Lactate-containing yeast extract
JP5972166B2 (en) * 2010-07-22 2016-08-17 キッコーマン株式会社 Lactic acid-containing yeast extract

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FR2497635A1 (en) 1982-07-16

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