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GB933828A - A process for preparing condiments - Google Patents

A process for preparing condiments

Info

Publication number
GB933828A
GB933828A GB25053/60A GB2505360A GB933828A GB 933828 A GB933828 A GB 933828A GB 25053/60 A GB25053/60 A GB 25053/60A GB 2505360 A GB2505360 A GB 2505360A GB 933828 A GB933828 A GB 933828A
Authority
GB
United Kingdom
Prior art keywords
yeast
litres
insoluble matter
extract
hydrolysate
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
GB25053/60A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Takeda Pharmaceutical Co Ltd
Original Assignee
Takeda Pharmaceutical 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 Takeda Pharmaceutical Co Ltd filed Critical Takeda Pharmaceutical Co Ltd
Publication of GB933828A publication Critical patent/GB933828A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • A23J3/347—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of proteins from microorganisms or unicellular algae
    • 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
    • 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)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Cell Biology (AREA)
  • Seasonings (AREA)

Abstract

A condiment for enhancing the taste or flavour of foodstuffs is prepared by extracting yeast with an aqueous solvent, separating water-insoluble matter from the extract, hydrolysing the yeast extract by means of a phosphodiesterase-containing enzyme system of a microorganism, if necessary removing from the thus obtained hydrolysate any toxic components and components having unpleasant taste or odour, and admixing the resultant composition with a hydrolysate of the water-insoluble matter obtained from the extraction of yeast. The hydrolysis of the nucleic acid in the yeast extract to produce 51-nucleotides is described and claimed in Specifications 912,790 and 933,826. According to an example, ten kilograms of dried brewery yeast is extracted under heating at 90 DEG C. for 4 hours with 150 litres of a 3% saline solution the pH of which had previously been adjusted to 8.0 with sodium hydroxide; the extract is then separated centrifugally from insoluble matter. To 150 litres of the yeast extract there is added 50 litres of a culture filtrate of Streptomyces griseus and hydrolysis is carried out at a temperature of about 40 DEG C. for 15 hours. The hydrolysate is filtered after 500 grams of diatomaceous earth have been mixed with it; the filtrate is passed through a column of ion exchange resin and then is neutralized. The insoluble matter is boiled for 20 hours with 20 litres of dilute hydrochloric acid and is then filtered, neutralized with sodium hydroxide and admixed with the neutralized effluent from the ion exchanger. The mixture is concentrated under reduced pressure and spray dried to obtain 700 grams of a powdery condiment containing various amino acids together with 51-guanylic acid, 51-inosinic acid and other 51-nucleotides. The Specification mentions other yeasts and micro-organisms, and specifies suitable ion exchange resins. Specification 933,827 also is referred to.
GB25053/60A 1959-07-20 1960-07-18 A process for preparing condiments Expired GB933828A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2370759 1959-07-20
JP2370859 1959-07-21

Publications (1)

Publication Number Publication Date
GB933828A true GB933828A (en) 1963-08-14

Family

ID=26361112

Family Applications (1)

Application Number Title Priority Date Filing Date
GB25053/60A Expired GB933828A (en) 1959-07-20 1960-07-18 A process for preparing condiments

Country Status (4)

Country Link
CH (1) CH420821A (en)
DE (1) DE1517123A1 (en)
GB (1) GB933828A (en)
MY (1) MY6900062A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3523801A (en) * 1966-01-13 1970-08-11 Kyowa Hakko Kogyo Kk Process for the preparation of seasonings
US4303680A (en) 1979-01-05 1981-12-01 Ajinomoto Company, Incorporated Production of yeast extract containing flavoring
EP1080645A1 (en) * 1998-05-18 2001-03-07 Kohjin Co., Ltd. Sweetness improving agents and foods with the use thereof
CN100426988C (en) * 2001-12-26 2008-10-22 札幌啤酒株式会社 Process for producing nucleic acid-rich yeast extract and nucleic acid-rich yeast extract

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5282742A (en) * 1975-12-27 1977-07-11 Eisai Co Ltd Breads making method
FI952726A (en) * 1995-06-02 1996-12-03 Cultor Oy Method of making a food product
AU725676B2 (en) * 1997-04-16 2000-10-19 Sapporo Breweries Limited Method for producing yeast extract

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3523801A (en) * 1966-01-13 1970-08-11 Kyowa Hakko Kogyo Kk Process for the preparation of seasonings
US4303680A (en) 1979-01-05 1981-12-01 Ajinomoto Company, Incorporated Production of yeast extract containing flavoring
EP1080645A1 (en) * 1998-05-18 2001-03-07 Kohjin Co., Ltd. Sweetness improving agents and foods with the use thereof
EP1080645A4 (en) * 1998-05-18 2005-01-19 Kohjin Co Sweetness improving agents and foods with the use thereof
CN100426988C (en) * 2001-12-26 2008-10-22 札幌啤酒株式会社 Process for producing nucleic acid-rich yeast extract and nucleic acid-rich yeast extract

Also Published As

Publication number Publication date
DE1517123A1 (en) 1969-09-25
CH420821A (en) 1966-09-15
MY6900062A (en) 1969-12-31

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