WO2008117407A1 - 濃縮酢酸発酵物 - Google Patents

濃縮酢酸発酵物 Download PDF

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Publication number
WO2008117407A1
WO2008117407A1 PCT/JP2007/056277 JP2007056277W WO2008117407A1 WO 2008117407 A1 WO2008117407 A1 WO 2008117407A1 JP 2007056277 W JP2007056277 W JP 2007056277W WO 2008117407 A1 WO2008117407 A1 WO 2008117407A1
Authority
WO
WIPO (PCT)
Prior art keywords
seasoning
acetic acid
fermentation product
concentration
acid fermentation
Prior art date
Application number
PCT/JP2007/056277
Other languages
English (en)
French (fr)
Inventor
Emi Mori
Original Assignee
Kick Off 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 Kick Off Co., Ltd. filed Critical Kick Off Co., Ltd.
Priority to PCT/JP2007/056277 priority Critical patent/WO2008117407A1/ja
Publication of WO2008117407A1 publication Critical patent/WO2008117407A1/ja

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/04—Vinegar; Preparation or purification thereof from alcohol
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L27/88—Taste or flavour enhancing agents

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)

Abstract

【課題】醤油やマヨネーズなどのように手軽に風味の調整が行えるが、塩分や脂質を殆ど含まず、且つ酢が持つ強い酸臭や刺激臭を感じることなく酢の成分を豊富に摂取することができる、新たな調味材料を提供する。更に、風味を向上させながらにして澱粉質の老化防止や減塩食品における塩味の増強、飲食物の色味の付与、また、新たな設備を導入することなく発酵食品や発酵調味料の熟成期間の短縮を可能にする。 　【解決手段】酢酸発酵物の製造工程で産生される有機酸、糖、アミノ酸、着色物質または香気物質の含有バランスに着目し、酢酸発酵物を窒素濃度と吸光度を指標に膜濃縮、凍結濃縮、減圧濃縮のうちのいずれかの方法で濃縮することにより新たな調味材料を得る。 
PCT/JP2007/056277 2007-03-26 2007-03-26 濃縮酢酸発酵物 WO2008117407A1 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/JP2007/056277 WO2008117407A1 (ja) 2007-03-26 2007-03-26 濃縮酢酸発酵物

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2007/056277 WO2008117407A1 (ja) 2007-03-26 2007-03-26 濃縮酢酸発酵物

Publications (1)

Publication Number Publication Date
WO2008117407A1 true WO2008117407A1 (ja) 2008-10-02

Family

ID=39788150

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2007/056277 WO2008117407A1 (ja) 2007-03-26 2007-03-26 濃縮酢酸発酵物

Country Status (1)

Country Link
WO (1) WO2008117407A1 (ja)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102994579A (zh) * 2012-12-28 2013-03-27 江南大学 一种醋酸液态发酵快速启动的方法
CN103695286A (zh) * 2014-01-03 2014-04-02 南京飞马食品有限公司 一种啤酒醋的生产方法
CN110551598A (zh) * 2019-09-17 2019-12-10 天津科技大学 一种醋膏及食醋催陈、浓缩方法和应用

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003342188A (ja) * 2002-05-29 2003-12-03 Sakamoto Jozo Kk 抗ガン剤

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003342188A (ja) * 2002-05-29 2003-12-03 Sakamoto Jozo Kk 抗ガン剤

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102994579A (zh) * 2012-12-28 2013-03-27 江南大学 一种醋酸液态发酵快速启动的方法
CN103695286A (zh) * 2014-01-03 2014-04-02 南京飞马食品有限公司 一种啤酒醋的生产方法
CN103695286B (zh) * 2014-01-03 2014-12-03 南京飞马食品有限公司 一种啤酒醋的生产方法
CN110551598A (zh) * 2019-09-17 2019-12-10 天津科技大学 一种醋膏及食醋催陈、浓缩方法和应用
CN110551598B (zh) * 2019-09-17 2022-08-09 天津科技大学 一种醋膏及食醋催陈、浓缩方法和应用

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