[go: up one dir, main page]

KR950007695A - 조미료 - Google Patents

조미료 Download PDF

Info

Publication number
KR950007695A
KR950007695A KR1019940021927A KR19940021927A KR950007695A KR 950007695 A KR950007695 A KR 950007695A KR 1019940021927 A KR1019940021927 A KR 1019940021927A KR 19940021927 A KR19940021927 A KR 19940021927A KR 950007695 A KR950007695 A KR 950007695A
Authority
KR
South Korea
Prior art keywords
mixture
protein
water content
fermented
soybean seeds
Prior art date
Application number
KR1019940021927A
Other languages
English (en)
Other versions
KR100242370B1 (ko
Inventor
헤일란트 스벤
호 닥 트앙
호우즈 휴
더스탄우드 로버트
Original Assignee
로망 엘. 뷜르
소시에떼 데 프로듀이 네슬레 소시에떼 아노님
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 로망 엘. 뷜르, 소시에떼 데 프로듀이 네슬레 소시에떼 아노님 filed Critical 로망 엘. 뷜르
Publication of KR950007695A publication Critical patent/KR950007695A/ko
Application granted granted Critical
Publication of KR100242370B1 publication Critical patent/KR100242370B1/ko

Links

Classifications

    • D—TEXTILES; PAPER
    • D01—NATURAL OR MAN-MADE THREADS OR FIBRES; SPINNING
    • D01F—CHEMICAL FEATURES IN THE MANUFACTURE OF ARTIFICIAL FILAMENTS, THREADS, FIBRES, BRISTLES OR RIBBONS; APPARATUS SPECIALLY ADAPTED FOR THE MANUFACTURE OF CARBON FILAMENTS
    • D01F6/00—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof
    • D01F6/88—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polycondensation products as major constituent with other polymers or low-molecular-weight compounds
    • D01F6/92—Monocomponent artificial filaments or the like of synthetic polymers; Manufacture thereof from mixtures of polycondensation products as major constituent with other polymers or low-molecular-weight compounds of polyesters
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L67/00—Compositions of polyesters obtained by reactions forming a carboxylic ester link in the main chain; Compositions of derivatives of such polymers
    • C08L67/02—Polyesters derived from dicarboxylic acids and dihydroxy compounds
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/832—Bacillus
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/832—Bacillus
    • Y10S435/839—Bacillus subtilis

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Textile Engineering (AREA)
  • Botany (AREA)
  • General Chemical & Material Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Organic Chemistry (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Seasonings (AREA)
  • Fats And Perfumes (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

삶은 콩 종자를 바실러스 섭틸리스 또는 바실러스 나토의 균주로 발효시키고, 발효된 콩 종자, 환원당 및 물을 함유하는 혼합물을 제조하고, 혼합물을 가열에 의해 반응시키고, 반응 생성물을 건조하는 단계로 이루어진 조미료의 제조 방법.

Description

조미료
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (10)

  1. - 단백질이 풍부한 재료를 바실러스 섭틸리스 또는 바실러스 나토의 균주로 발효시키고, - 발효된 재료, 1종 이상의 환원당 및 물을 함유하는 혼합물을 제조하고, - 혼합물을 가열에 의해 반응시키고, - 반응 생성물을 건조하는 단계로 이루어진 조미료의 제조 방법.
  2. 제1항에 있어서, 단백질이 풍부한 재료가 삶은 콩 종자로 구성되는 방법.
  3. 제2항에 있어서, 콩 종자가 임의로 껍질 제거 및/또는 크기-감소, 더욱 특별하게는 분쇄된 대두 또는 구주콩 종자인 방법.
  4. 제1항에 있어서, 단백질이 풍부한 재료를 ㎖당 5ㆍ107~109개의 특정 균주 미생물을 함유하는 배양액 0.5 내지 2.0 부피%로 접종한 다음, 습한 공기로 통기하에 30 내지 45℃에서 1 내지 7일간 발효시키는 방법.
  5. 제2항에 있어서, 탄수화물, 더욱 특별하게는 글루코스 및/또는 슈크로스, 또는 특정 균주에 의해 동화가능한 탄수화물 원료, 더욱 특별하게는 쌀가루 또는 보리 맥아 0.5 내지 5중량%를 발효전에 콩 종자에 첨가하는 방법.
  6. 제2항에 있어서, 반응을 위한 혼합물을 제조하기 전에, 15 내지 19중량%의 염화나트륨을 함유하는 물에 발효된 콩 종자를 현탁하는 방법.
  7. 제1항에 있어서, 물 함량이 35 내지 55%이고, 건조물 중량%로 24 내지 97%의 발효된 재료, 2 내지 40%의 염화나트륨, 1 내지 4%의 첨가된 환원당, 0 내지 2%의 황-함유 물질, 0 내지 15%의 글루탄산 일나트륨 및 0 내지 15%의 슈크로스를 함유하는 혼합물을 제조하는 방법.
  8. 제1항에 있어서, 혼합물을 80 내지 150℃, 바람직하게는 120 내지 150℃에서 1분 내지 4시간, 바람직하게는 1분 내지 40분 동안 가열함으로써 반응시키는 방법.
  9. 제1항에 있어서, 반응생성물을 2%미만의 잔류 물 함량까지 건조시키는 방법.
  10. 제1항 내지 제9항중 어느 한항에 따른 방법에 의해 수득된 조미료.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019940021927A 1993-09-21 1994-08-31 향미제 및 그것의 제조 방법 KR100242370B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH2836/93-3 1993-09-21
CH283693A CH686481A5 (fr) 1993-09-21 1993-09-21 Agent aromatisant.

Publications (2)

Publication Number Publication Date
KR950007695A true KR950007695A (ko) 1995-04-15
KR100242370B1 KR100242370B1 (ko) 2000-03-02

Family

ID=4242696

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940021927A KR100242370B1 (ko) 1993-09-21 1994-08-31 향미제 및 그것의 제조 방법

Country Status (28)

Country Link
US (1) US5476773A (ko)
EP (1) EP0643922B1 (ko)
JP (1) JP3054320B2 (ko)
KR (1) KR100242370B1 (ko)
CN (1) CN1071104C (ko)
AP (1) AP514A (ko)
AT (1) ATE196827T1 (ko)
AU (1) AU680259B2 (ko)
BR (1) BR9403784A (ko)
CH (1) CH686481A5 (ko)
CZ (1) CZ289500B6 (ko)
DE (1) DE69426107T2 (ko)
DK (1) DK0643922T3 (ko)
EG (1) EG20080A (ko)
ES (1) ES2151914T3 (ko)
GR (1) GR3035166T3 (ko)
HU (1) HU217669B (ko)
IN (1) IN178947B (ko)
OA (1) OA10216A (ko)
PH (1) PH30670A (ko)
PL (1) PL174586B1 (ko)
PT (1) PT643922E (ko)
RU (1) RU2136179C1 (ko)
SI (1) SI0643922T1 (ko)
SK (1) SK281209B6 (ko)
TW (1) TW294581B (ko)
UA (1) UA26929C2 (ko)
ZA (1) ZA945515B (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101107292B1 (ko) * 2009-10-15 2012-01-20 이화다이아몬드공업 주식회사 천공용 공구

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2720604B1 (fr) * 1994-06-03 1996-09-06 Meyhall Chemical Ag Fraction de germe de caroube à haute teneur en protéine.
ATE201305T1 (de) * 1994-11-04 2001-06-15 Nestle Sa Gewürzmittel
EP0999272A1 (en) * 1998-10-02 2000-05-10 Societe Des Produits Nestle S.A. Novel strains of the bacillus subtilis group for food fermentation
GB0022345D0 (en) 2000-09-12 2000-10-25 Jackel Int Ltd A drinking vessel
EP2042043A1 (en) * 2007-09-26 2009-04-01 Nestec S.A. A shelf-stable taste enhancing cultured savoury base and a process for its preparation
JP5223664B2 (ja) * 2008-12-25 2013-06-26 味の素株式会社 風味原料素材の製造法
ES2593154T3 (es) * 2009-02-18 2016-12-05 Nestec S.A. Base, productos que la contienen, métodos de preparación y usos de los mismos
WO2010108542A1 (en) * 2009-03-25 2010-09-30 Nestec S.A. A natural taste enhancing savoury base and a process for its preparation
CN102090597B (zh) * 2010-09-29 2012-12-26 天津春发生物科技集团有限公司 一种利用纳豆菌发酵制备香味料的方法
CN102090598A (zh) * 2010-09-29 2011-06-15 天津春发食品配料有限公司 纳豆菌在制备香味料的应用
CN102113665A (zh) * 2010-10-19 2011-07-06 天津春发食品配料有限公司 一种利用大豆分离蛋白制备肉味香精用香味料的方法
CN104928031B (zh) * 2015-06-23 2018-01-16 河南中烟工业有限责任公司 一种烤苦荞香精、其制备方法以及应用
WO2017071890A1 (en) 2015-10-27 2017-05-04 Nestec S.A. Natural flavor base and process for its preparation
MX2020009447A (es) 2018-05-09 2020-10-15 Nestle Sa Proceso para la produccion de una composicion alimenticia con capacidad de flujo mejorada.
CN111374341A (zh) * 2018-12-29 2020-07-07 贵州中烟工业有限责任公司 一种采用红枣提取物制备美拉德反应产物的方法、美拉德反应产物和应用

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS519033B1 (ko) * 1969-09-12 1976-03-23
US3767532A (en) * 1969-12-29 1973-10-23 Ajinomoto Kk Method of producing protease by microorganism
CA971031A (en) * 1972-12-11 1975-07-15 Tadanobu Nakadai Process for manufacturing soy sauce using enzymatic preparation(s)
CH576239A5 (ko) * 1972-12-18 1976-06-15 Givaudan & Cie Sa
US3912822A (en) * 1973-03-27 1975-10-14 Kikkoman Shoyu Co Ltd Process for producing a protein hydrolysate
US3857966A (en) * 1973-08-16 1974-12-31 Gen Foods Corp Process for bland, soluble protein
US4113892A (en) * 1975-08-28 1978-09-12 Otsuka Kagaku Yakuhin Kabushiki Kaisha Method of processing fermented soybeans and food products prepared therefrom
US4081293A (en) * 1976-10-18 1978-03-28 General Electric Company Uniform thermomigration utilizing sample movement
US4110477A (en) * 1977-05-13 1978-08-29 Kabushiki Kaisha Naruse Fermentation Laboratory Method for producing natto containing lactic acid bacteria
CH641646A5 (fr) * 1979-12-07 1984-03-15 Maggi Ag Procede de fabrication d'un agent aromatisant.
WO1986003943A1 (en) * 1985-01-10 1986-07-17 L. Givaudan & Cie Societe Anonyme Method for preparing new coffee aromas
JPS61219347A (ja) * 1985-03-26 1986-09-29 Terumo Corp 大豆の全粒成分を用いた栄養食品及びその製造方法
JPS63209580A (ja) * 1987-02-25 1988-08-31 Karupisu Shokuhin Kogyo Kk バチルス・ズブチリスｃ−３１０２
ES2041304T3 (es) * 1987-12-07 1993-11-16 Quest International B.V. Procedimiento para mejorar las caracteristicas de sabor de productos de patatas.
EP0406598B1 (en) * 1989-07-07 1994-03-23 Societe Des Produits Nestle S.A. Protein hydrolysis
CH679544A5 (ko) * 1989-09-12 1992-03-13 Nestle Sa
CH679542A5 (ko) * 1989-11-27 1992-03-13 Nestle Sa
US5100679A (en) * 1990-10-03 1992-03-31 Cargill B.V. Method of making a modified proteinaceous product and composition thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101107292B1 (ko) * 2009-10-15 2012-01-20 이화다이아몬드공업 주식회사 천공용 공구

Also Published As

Publication number Publication date
ZA945515B (en) 1995-03-06
CN1071104C (zh) 2001-09-19
DK0643922T3 (da) 2001-01-02
RU2136179C1 (ru) 1999-09-10
AP514A (en) 1996-08-08
EP0643922B1 (fr) 2000-10-11
JPH07170935A (ja) 1995-07-11
PT643922E (pt) 2001-01-31
CN1104051A (zh) 1995-06-28
TW294581B (ko) 1997-01-01
OA10216A (en) 1997-10-07
EG20080A (fr) 1997-03-27
CZ230994A3 (en) 1995-04-12
UA26929C2 (uk) 1999-12-29
ES2151914T3 (es) 2001-01-16
HUT69659A (en) 1995-09-28
PL174586B1 (pl) 1998-08-31
RU94033521A (ru) 1997-02-20
PL304532A1 (en) 1995-04-03
IN178947B (ko) 1997-07-26
US5476773A (en) 1995-12-19
JP3054320B2 (ja) 2000-06-19
SK281209B6 (sk) 2001-01-18
DE69426107D1 (de) 2000-11-16
CH686481A5 (fr) 1996-04-15
AP9400670A0 (en) 1994-10-31
AU680259B2 (en) 1997-07-24
HU217669B (hu) 2000-03-28
AU6861494A (en) 1995-04-06
HU9402132D0 (en) 1994-09-28
CZ289500B6 (cs) 2002-02-13
GR3035166T3 (en) 2001-04-30
EP0643922A1 (fr) 1995-03-22
SI0643922T1 (en) 2001-02-28
SK112294A3 (en) 1995-04-12
PH30670A (en) 1997-09-16
BR9403784A (pt) 1995-05-23
DE69426107T2 (de) 2001-03-22
ATE196827T1 (de) 2000-10-15
KR100242370B1 (ko) 2000-03-02

Similar Documents

Publication Publication Date Title
KR950007695A (ko) 조미료
Takasaki Studies on Sugar-isomerizing Enzyme: Production and Utilization of Glucose Isomerase from Streptomyces sp.
GB2095681A (en) Process for the production of branching enzyme
CN109259188B (zh) 一种富含活菌的麸皮乳酸发酵片的制备方法
CN103266152B (zh) 一种利用固定化海藻糖合成酶生产海藻糖的方法
US3966555A (en) Alpha-galactosidase production
JPS5953834B2 (ja) ビフイズス菌増殖促進物質
US5057418A (en) Process for the preparation of difructose dianhydride iii
CN1533430A (zh) 能生产果聚糖的乳杆菌属菌株及其在人类或宠物食品中的用途
JPS6420090A (en) Production of fermented product from distillation waste liquor of low-class distilled spirit
US3998696A (en) Method for producing maltose
US3492203A (en) Extraction of beta-amylase from wheat bran
Koutinas et al. Raisin: A suitable rav material for ethanol production using Zymomonas mobilis
KR0137063B1 (ko) 순수배양 버섯균을 이용한 발효식품의 제조방법
JPS61236790A (ja) ガラクトオリゴ糖の製造法
JPH03160995A (ja) トレハルロースの製造法
US3549496A (en) Process for making high maltose syrup
JP3870264B2 (ja) 果糖二糖類及び果糖二糖類合成酵素の製造法
JPS5813395A (ja) サイクリツク−３′，５′−グアニル酸の製造法
DK145679B (da) Fremgangsmaade til fremstilling af fructose
RU96119112A (ru) Способ получения биомассы
US20020182682A1 (en) Process for preparing beta-fructofuranosidase enzyme and a process for producing fructooligosaccharides
JPH04237496A (ja) 環状イヌロオリゴ糖の製造方法
TH18908A (th) สารแต่งกลิ่นรส
TH11435B (th) สารแต่งกลิ่นรส

Legal Events

Date Code Title Description
PA0109 Patent application

Patent event code: PA01091R01D

Comment text: Patent Application

Patent event date: 19940831

PG1501 Laying open of application
A201 Request for examination
AMND Amendment
PA0201 Request for examination

Patent event code: PA02012R01D

Patent event date: 19960820

Comment text: Request for Examination of Application

Patent event code: PA02011R01I

Patent event date: 19940831

Comment text: Patent Application

E902 Notification of reason for refusal
PE0902 Notice of grounds for rejection

Comment text: Notification of reason for refusal

Patent event date: 19981114

Patent event code: PE09021S01D

AMND Amendment
E601 Decision to refuse application
PE0601 Decision on rejection of patent

Patent event date: 19990429

Comment text: Decision to Refuse Application

Patent event code: PE06012S01D

Patent event date: 19981114

Comment text: Notification of reason for refusal

Patent event code: PE06011S01I

J201 Request for trial against refusal decision
PJ0201 Trial against decision of rejection

Patent event date: 19990726

Comment text: Request for Trial against Decision on Refusal

Patent event code: PJ02012R01D

Patent event date: 19990429

Comment text: Decision to Refuse Application

Patent event code: PJ02011S01I

Appeal kind category: Appeal against decision to decline refusal

Decision date: 19990902

Appeal identifier: 1999101002597

Request date: 19990726

PB0901 Examination by re-examination before a trial

Comment text: Request for Trial against Decision on Refusal

Patent event date: 19990726

Patent event code: PB09011R01I

Comment text: Amendment to Specification, etc.

Patent event date: 19990312

Patent event code: PB09011R02I

Comment text: Amendment to Specification, etc.

Patent event date: 19960820

Patent event code: PB09011R02I

B701 Decision to grant
PB0701 Decision of registration after re-examination before a trial

Patent event date: 19990830

Comment text: Decision to Grant Registration

Patent event code: PB07012S01D

Patent event date: 19990813

Comment text: Transfer of Trial File for Re-examination before a Trial

Patent event code: PB07011S01I

GRNT Written decision to grant
PR0701 Registration of establishment

Comment text: Registration of Establishment

Patent event date: 19991110

Patent event code: PR07011E01D

PR1002 Payment of registration fee

Payment date: 19991110

End annual number: 3

Start annual number: 1

PG1601 Publication of registration
PR1001 Payment of annual fee

Payment date: 20021025

Start annual number: 4

End annual number: 4

FPAY Annual fee payment

Payment date: 20031106

Year of fee payment: 5

PR1001 Payment of annual fee

Payment date: 20031106

Start annual number: 5

End annual number: 5

LAPS Lapse due to unpaid annual fee
PC1903 Unpaid annual fee

Termination category: Default of registration fee

Termination date: 20050810