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WO1998017127A1 - Procede d'utilisation d'enzymes et de fermentation de levure pour produire un article a flaveur savoureuse du type a fermentation - Google Patents

Procede d'utilisation d'enzymes et de fermentation de levure pour produire un article a flaveur savoureuse du type a fermentation Download PDF

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Publication number
WO1998017127A1
WO1998017127A1 PCT/US1997/018671 US9718671W WO9817127A1 WO 1998017127 A1 WO1998017127 A1 WO 1998017127A1 US 9718671 W US9718671 W US 9718671W WO 9817127 A1 WO9817127 A1 WO 9817127A1
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Prior art keywords
protein
fermented
mixmre
protease
temperamre
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Ceased
Application number
PCT/US1997/018671
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English (en)
Inventor
Ben Cheng
Klaus Pommer
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.)
Novozymes North America Inc
Novo Nordisk Biochem Inc
Original Assignee
Novo Nordisk Biochem North America Inc
Novo Nordisk Biochem Inc
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Publication date
Application filed by Novo Nordisk Biochem North America Inc, Novo Nordisk Biochem Inc filed Critical Novo Nordisk Biochem North America Inc
Priority to AU49049/97A priority Critical patent/AU4904997A/en
Publication of WO1998017127A1 publication Critical patent/WO1998017127A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • 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
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • 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
    • A23L27/50—Soya sauce

Definitions

  • This invention relates to the field of enzyme process technology, specifically, enzymatic and yeast fermentation of savory flavors.
  • Soy sauce is a fermented food product made from soybeans and wheat. Basically two types of soy sauce exist, fermented soy sauce and chemically produced soy sauce. For obtaining fermented soy sauce, the proteins and carbohydrates contained in the raw materials are hydrolyzed very slowly at below 30 °C for more than 6 months, whereas for obtaining chemically produced soy sauce, the raw materials are hydrolyzed very quickly by hydrochloric acid at above 80 °C for 8-10 hours.
  • Chemical hydrolysis is thus a very quick and cheap process. However, during the hydrolysis various secondary reactions occur and undesirable compounds are produced. Chemically produced soy sauce is therefore considered to be of poor quality and it is primarily used as an additive to fermented soy sauce.
  • semi-chemical soy sauce In order to improve the quality of the chemical soy sauce, semi-chemical soy sauce has been devised. It is made by hydrolyzing raw soybeans with a lower concentration of hydrochloric acid as the first step, followed by fermenting the resultant hydrolyzate with salt-tolerant yeasts in the presence of wheat koji. The odor and flavor of the resultant semi-chemical soy sauce are improved partly by the fermentation procedure, but it is essentially a chemical soy sauce which has the undesirable compounds arising from the chemical hydrolysis.
  • Fermented soy sauce is considered to be a natural product having desirable organoleptic properties. Good odor and flavor develops during the fermentation, and the quality is generally considered to be proportional to the fermentation time. Thus, good quality fermented soy sauce is a more expensive product.
  • koikuchi-shoyu regular soy sauce
  • usukuchi-shoyu light-colored soy sauce
  • tamari-shoyu saishikomi- shoyu
  • shiro-shoyu are recognized by the
  • Each grade is determined by organoleptic evaluation, contents of total nitrogen, alcohol, soluble solids other than sodium chloride, and color.
  • fermented soy sauce is conventionally manufactured through three main process steps, (1) the koji-making step,
  • the present invention features a method of making a fermentation-type savory flavored product using both enzymatic degradation of protein and yeast fermentation, e.g. , a soy sauce-like product in which the processing time required for fermentation is sharply reduced. As a result of the reduced production time, the risk of microbial contamination is lowered, and a high quality savory flavored product with low or no salt is produced.
  • the invention features a method of producing a fermentation- type savory flavored product having the steps of:
  • step (c) adding an effective amount of yeast to the protein hydrolysate of step (b) under conditions sufficient to form a fermented slurry; and (d) filtering the slurry of step (c) to obtain a filtrate fraction.
  • the color, flavor and concentration of the filtrate fraction may be adjusted to produce a fermentation- type savory flavored product.
  • an additional step is included after step (c), comprising the step of (c') adding an effective amount of one or more protease to the fermented slurry of step (c) for a sufficient time and at a sufficient temperamre to form a hydrolyzed fermented mixture.
  • Proteins useful in the method of the invention include, but are not limited to, soy flakes, soy grit, wheat gluten, soy isolate, soy concentrate, peanut protein, pea protein, and corn gluten.
  • Proteases useful in the invention include one or more of any enzyme exhibiting protease activity, including endoproteases and exoproteases.
  • Preferred proteases include one or more proteases obtained from Aspergillus oryzae (e.g. , FlavourzymeTM), Bacillus licheniformis (e.g., Alcalase ® ), Bacillus amyloliquefaciens (e.g. , Neutrase ® ), and other Bacillus species (e.g. , ProtamexTM), and KojizymeTM derived from selected Bacillus and Aspergillus strains.
  • a protease is added at a concentration of about 20-40 LAPU/g protein (w/w total solids) and/or 0.01- 0.5 AU/g protein.
  • Kojizyme FTM Novo Nordisk A/S
  • Kojizyme FTM a cellulase derived selected strains of Aspergillus .
  • Kojizyme FTM is added in an amount of about 0.1-0.4% (w/w total solids).
  • the enzyme-treated protein mixture of the invention is incubated under conditions sufficient to form a protein hydrolysate.
  • incubation of the enzyme-treated protein mixture is at a temperature of about 50-60 °C for a period of between about 24 - 48 hr.
  • the protein hydrolysate is then contacted with an effective amount of yeast to form a fermented slurry.
  • the yeast fermentation step (c) is conducted at a temperamre of between about 20-45 °C for a period of about 24-60 hr. In a more specific embodiment, the fermentation step is conducted at 30-35 °C for 48 hr.
  • step (c') When a second protease addition is made (optional step (c')), the fermented slurry is contacted with an effective amount of one or more proteases under conditions sufficient to form a hydrolyzed mixture.
  • step (c') is conducted at a temperamre of about 30-70°C for 12-48 hr. In a more specific embodiment, step (c') is conducted at a temperamre of about 50°C for about 20 hr.
  • one or more protease(s) are added at a concentration of about 20-40 LAPU/g protein and/or 0.01-0.5 AU/g protein.
  • the hydrolyzed mixture formed at step (c') is subjected to heat treatment for enzyme inactivation.
  • the hydrolyzed mixture is subjected to heat treatment at a temperamre of about 80-100°C for 2-4 hr.
  • step (d) the collected filtrate fraction is evaporated to form a liquid soy base, and the soy base is adjusted for color, pH, and flavor.
  • a fermentation-type savory flavored product is produced by combining the protein hydrolysis of step (a) with the yeast fermentation of step (c) above into a single step. This combined step allows extension of the hydrolysis from 24-48 hours to 60-84 hours without fear of microbial contamination as a result of the alcohol produced from yeast fermentation which inhibits microbial growth.
  • the invention features a method of producing a fermentation- type savory flavored product having the steps of:
  • step (b) incubating the enzyme and yeast treated protein mixture for a sufficient time and at a sufficient temperature to form a fermented protein slurry; and (c) filtering the slurry of step (b) to obtain a filtrate fraction.
  • the color, flavor and concentration of the filtrate may be adjusted to produce a fermentation- type savory flavored product.
  • a second protease addition may be made after step (b), comprising step (c) adding an effective amount of one or more protease to the fermented slurry of step (b) for a sufficient time and at a sufficient temperamre to form a hydrolyzed fermented mixture.
  • the invention additionally encompasses a fermentation-type savory flavored product produced by the method of the invention.
  • One objective of the invention is to provide a process for producing high quality fermentation-type savory flavored product in a reduced period of time having a low sodium content.
  • One advantage is that the reduced fermentation time achieved by the method of the invention allows the addition of salt to be reduced or eliminated, thus producing a low or no-salt savory flavored product useful in a number of ways, for example, as a soy sauce substitute.
  • Another advantage of the invention is the production of a low or no-salt savory flavoring without expensive downstream sodium-reducing processes.
  • the invention uses a high solid content mixture to extend enzyme activity and reduce the risk of microbial contamination.
  • the high solid content has the advantage of slowing proteolytic autocatalysis, thus extending protease activity.
  • the high solid content solutions used in the method of the invention also inhibit bacterial growth and contamination.
  • protease means an enzyme that hydrolyses, e.g. , cleaves, a protein substrate, generating two or more protein fragments, polypeptides, peptides, or amino acids.
  • Proteases include exoproteases, e.g. , enzymes that cleave off a single amino acid from either end of a peptide chain, and endoproteases, e.g. , enzymes which attack peptide bonds in the interior of a protein chain.
  • protease can include a mixture of enzymes having protease activity, e.g. , FlavourzymeTM.
  • protein hydrolysate means a mixture of proteins, polypeptides, peptides, and/or amino acids, resulting from hydrolysis of one or more proteins by a protease enzyme.
  • cellulase means an enzyme able to hydrolyze cellulose into two or more smaller fragments.
  • a preferred cellulase is Kojizyme FTM (Novo Nordisk A/S).
  • fermentation means anaerobic catabolism of an organic compound in which the compound serves as both an electron donor and an electron acceptor, and in which ATP is produced by substrate-level phosphorylation.
  • fermentation is a process consisting of a sequence of enzymatic reactions which convert glucose to ethanol and carbon dioxide.
  • an effective amount of a protease, cellulase, or yeast means a sufficient quantity to achieve the desired action.
  • An effective amount of a protease is an amount needed to hydrolyze a protein substrate to achieve the desired hydrolysate mixture of polypeptides, peptides, and/or amino acids.
  • the effective amount of a protease is determined at a given time, temperature, and pH.
  • an effective amount of yeast is the amount required to achieve the desired degree of fermentation at a given time, temperamre, and pH.
  • amami means savory or tasty (“mouth-watering") characteristics in, for example, a protein hydrolysate.
  • the invention features a method of producing fermented-type savory flavored product having the steps of (a) contacting a protein mixture with an effective amount of one or more proteases and cellulases, (b) incubating the enzyme-treated protein mixture for a sufficient time and at a sufficient temperamre to form a protein hydrolysate, (c) adding an effective amount of yeast to the protein hydrolysate of step (a) under conditions sufficient to form a fermented protein slurry, (d) filtering the mixture of step (c) to obtain a filtrate fraction; and (e) adjusting the color, flavor and concentration of the filtrate fraction to produce the fermented-type savory flavored product.
  • a second addition of protease enzyme is included after step (c) as step (c') adding an effective amount of one or more proteases to the fermented protein slurry of step (c) for a sufficient time and at a sufficient temperature to produce a highly hydrolyzed and fermented mixture.
  • the raw materials for the production of the fermented-type savory flavoring are soy beans, wheat, salt and water.
  • Whole soy beans or, more commonly, defatted soy bean flakes or grits are usually moistened and cooked under steam pressure.
  • the protein mixture of step (a) is composed of water and one or more protein sources, including but not limited to soy grit, soy flakes, wheat gluten, soy isolate, soy concentrates, peanut protein, pea protein, and corn gluten.
  • the protein mixture is a mixture of 50% soy grit and 50% wheat gluten. Water is added in a proportion of 1 :2 (1 part protein to 2 parts water). The water content of the water /protein mixture may range from about 50-70% .
  • the protein mixture is preferably heat treated to reduce microbial count and to denature the raw protein.
  • the protein mixture is steamed for 3 hours prior to contacting the protein mixture with a protease.
  • Proteases useful in the method of the invention include Alcalase ® , FlavourzymeTM,
  • Alcalase ® (Novo Nordisk A/S, Bagsvaerd, Denmark) is a commercially available protease exhibiting endoprotease and serine protease activities derived from a strain of Bacillus licheniformis .
  • FlavourzymeTM (Novo Nordisk A/S) is an enzyme exhibiting both endoprotease and exopeptidase activities derived from a strain of Aspergillus oryzae.
  • Neutrase ® (Novo Nordisk A/S) is a protease exhibiting both endoprotease and metallo (Zn) protease activities derived from a strain of Bacillus amyloliquefaciens.
  • ProtamexTM (Novo Nordisk A/S) is a commercially available protease complex containing multiple endoproteases.
  • KojizymeTM (Novo Nordisk A/S) is a protease enzyme derived from selected Bacillus and Aspergillus strains. In a preferred embodiment, the protease is FlavourzymeTM.
  • Cellulases and 0-glucanases hydrolyze soya cellulose composed of 0-1,4 glucan chains.
  • the major hemi-cellulose in soya, xyloglucan is composed of 0-1,4 glucose with ⁇ -xylose attached at C-6, and is hydrolyzed by hemi-cellulase.
  • a preferred cellulase is Kojizyme FTM (Novo Nordisk A/S).
  • the enzymes FlavourzymeTM and Kojizyme FTM are added to the denatured protein mixmre in an amount effective to form a protein hydrolysate having a savory "umami" taste.
  • the protein content of the hydrolysate is 22- 35% (w/w).
  • the amount of FlavourzymeTM added is based on the protein content of the protein mixmre, e.g. , at a concentration of about 20-40 LAPU/g protein, more preferably 30 LAPU/g protein.
  • the amount of Kojizyme FTM added is based on the total solid material present, e.g. , about 0.1-0.4% (w/w) of total solid material, more preferably in an amount of about 0.2% .
  • the pH of the enzyme-treated protein mixmre is about 5.0-7.0, preferably 6.3-6.5.
  • step (b) of the method of the invention the enzyme-treated protein mixmre is incubated at a sufficient temperamre and for a sufficient period of time to form a desired protein hydrolysate.
  • the enzyme-treated protein mixmre is incubated at 50-60 °C for an incubation period of about 24-48 hrs.
  • the enzyme-treated protein mixmre is incubated at a temperamre of about 55 °C for 30-35 hr.
  • yeast is added to the protein hydrolysate and the fermentation process begun.
  • a source of yeast for use in the invention includes, e.g. , Saccharomyces cerevisiae.
  • Yeast is generally added in the form of a yeast solution, e.g. , dried or powdered yeast dissolved in water to form a solution.
  • a suitable yeast food such as glucose, may also be added to the yeast solution.
  • 1 % yeast (w/w total solids) is dissolved in 2.5 parts water (e.g. , 1 g yeast in 2.5 g water), and about 2% (w/w total solids) glucose added to the yeast solution with blending to form a homogenous solution.
  • the yeast solution is added to the protein hydrolysate and the yeast/hydrolysate mixed. Generally, a pH range between 5.0-6.5 is desirable to achieve the desired fermentation.
  • Fermentation is allowed to proceed at a temperamre and for a sufficient period of time to form a fermented protein hydrolysate slurry.
  • the mixmre is conducted at a temperamre of about 20-45 °C for a period of about 24-60 hr.
  • the fermentation is conducted at 30-35 °C for a period of 48 hr, an optimal temperamre for the yeast to produce ethanol during fermentation.
  • a time period of between 1-3 days at that temperature will allow yeast to convert most of the available glucose to ethanol without the risk of acetic acid production.
  • increasing batch temperamre is used to stop fermentation.
  • a strong ethanol note e.g. , an alcohol-like aroma, characterizes a successful fermentation.
  • an optional hydrolysis step is conducted at a higher temperamre to form a fermented hydrolysate mixture, e.g. , 30-70°C for 12-48 hr.
  • a proteases may be added, and the water content, salt and pH adjusted.
  • a protease and salt may be added at this time.
  • FlavourzymeTM is added to the fermented slurry at a concentration of about 15 LAPU/g of protein, and salt is added in an amount of about 3 % (w/w total solids).
  • the temperamre is preferably increased to about 50 °C and the slurry fermented with agitation for 20 hr. This is optionally followed by a short heat treatment at 85-95 °C for 2-8 hr to generate the desired flavor and to inactivate the enzyme activity.
  • the hydrolysis is conducted at 90 °C for 2-4 hr.
  • the pH is adjusted to between about 5.5-6.5.
  • the pH is adjusted to about 5.5.
  • the hydrolyzed mixmre is filtered, and a filtrate fraction obtained.
  • the insoluble fraction may be mixed with water one or more times and re-filtered.
  • the combined filtrates are evaporated to form a liquid savory flavored base having a protein content of between 7-10% (w/v).
  • the base is adjusted as desired, including by adjusting pH, salt content, flavor, and color.
  • the soy base produced by the method of the invention may be used directly or mixed with other products, e.g. traditionally-fermented soy sauce, to produce the final product.
  • the above-described method may also be modified by combining the protein hydrolysis step of step (a) with the yeast fermentation step of step (c), as described in Example 2 below.
  • a protein mixture is contacted with one or more protease(s), and yeast, and the resulting mixmre incubated for 60-84 hours at a temperamre of between about 40°C-60°C.
  • the protein mixmre containing protease(s), and yeast is incubated for 72 hours at 50 °C.
  • the resulting fermented slurry is treated as described above (Example 1), producing a high quality fermented-type savory flavoring which can be used directly or mixed with other products to form the final flavoring product.
  • the protein materials are mixed with water at a ratio of 1 :2 (one part protein material to 2 parts water), and steamed for a sufficient amount of time to reduce microbial contamination and denamre the proteins. Generally, the steaming is conducted at 90-100°C for approximately 3 hours.
  • the steamed protein materials are transferred to a container, and enzymes added.
  • FlavourzymeTM is added at 30 LAPU/g of protein
  • Kojizyme FTM is added at 0.2% of total solids.
  • the pH of the mixture is about 6.3-6.5.
  • the container is maintained at 55°C for 32 hours. Fermentation Step.
  • a yeast solution was prepared by dissolving 1 g of yeast in
  • FlavourzymeTM was added to the fermented protein mixmre at a concentration of 15 LAPU/g of protein, salt (sodium chloride) was added at 3% (w/w of total solids), and water was added at the original concentration (e.g., 1 protein : 2 water).
  • the pH of the solution was adjusted to 5.5, and the temperamre increased to 50°C.
  • the mixture was incubated with agitation for 20 hours, at which time the water content is adjusted to the original protein concentration with 3 kg of water added to the fermented hydrolysate, the pH adjusted to 5.5, and the mixmre heated at 90 °C for 2-4 hours.
  • soy sauce has an AN/TN ratio ranges between 44-62%, with a salt content of 1,380-2,560 mg/ml.
  • the amino nitrogen to total nitrogen ratio is an indication of the degree of hydrolysis.
  • a higher AN/TN ratio indicates a higher degree of hydrolysis, and generally provides a better product taste.
  • the final product was judged to have a very similar taste to the commercial soy sauce products having fruity, apple cider, and fermented flavors.
  • Fruity and apple cider flavors are derived from the ester products.
  • the fermented note is similar to the alcohol-like aroma produced at the fermentation step. All of these flavors are desirable as characteristic of traditional well fermented soy sauce.
  • the fermented-type savory flavored produced by the method of the invention may be used alone or combined with other types of flavorings such as soy sauce, as desired.
  • a protein mixmre of 50% soy concentrate and 50% wheat gluten was mixed with water at a ration of 1 part protein to 3 parts water. The mixmre was steamed for 3 hours to reduce microbial count and denamre the protein.
  • Alcalase ® was added to the protein mixmre at 1 % protein (w/w)
  • FlavourzymeTM was added at 15 LAPU/g of protein
  • active dry yeast was added to the protein mixmre at 1 % of total material weight. Additionally, glucose and salt were added at 1 % of total weight.
  • the pH of the protein mixmre was 6.3-6.5. The protein mixmre was incubated at 50°C for 72 hours.
  • FlavourzymeTM was added at 15 LAPU/g of protein, and the mixmre incubated at 50 °C for 24 hours, to form a fermented protein slurry.
  • the hydrolysate was filtered and the liquid sauce based recovered as described above (Example 1).
  • the resulting final savory flavored product was formulated by addition of salt, dextrose, alcohol, and/or coloring.

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Abstract

L'invention concerne un procédé de production d'un article à flaveur savoureuse du type à fermentation selon les étapes suivantes: a) mettre en contact un mélange de protéines avec une quantité efficace d'une ou plusieurs protéases et avec une quantité efficace d'une ou plusieurs cellulases, b) opérer l'incubation du mélange de protéines traitées aux enzymes pendant une période de temps suffisante et à une température suffisante pour former un hydrolysat de protéines, c) ajouter une quantité efficace de levure à l'hydrolysat de protéines obtenu dans l'étape a) dans des conditions propices à la formation d'une suspension fermentée, d) filtrer le mélange obtenu dans l'étape c) pour obtenir une fraction de filtrat. La couleur, la flaveur et la concentration de ladite fraction de filtrat peuvent être ajustés pour produire l'article final à flaveur savoureuse du type à fermentation. L'étape c) peut éventuellement être suivie d'une étape c'), qui comprend l'ajout d'une quantité efficace d'une ou plusieurs protéases pour former un mélange hydrolysé.
PCT/US1997/018671 1996-10-23 1997-10-14 Procede d'utilisation d'enzymes et de fermentation de levure pour produire un article a flaveur savoureuse du type a fermentation Ceased WO1998017127A1 (fr)

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Application Number Priority Date Filing Date Title
AU49049/97A AU4904997A (en) 1996-10-23 1997-10-14 Method of using enzymes and yeast fermentation for production of a fermentation-type savory flavored product

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US73571596A 1996-10-23 1996-10-23
US08/735,715 1996-10-23

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000036934A1 (fr) * 1998-12-18 2000-06-29 Compagnie Gervais Danone Procede de production d'assaisonnements fermentes
WO2000062624A1 (fr) * 1999-04-20 2000-10-26 United Specialty Flavors, Inc. Procede de fabrication d'une base aromatisee savoureuse
WO2010065790A1 (fr) * 2008-12-03 2010-06-10 Solae, Llc Colorants à café non-laitiers comprenant des compositions d’hydrolysat de protéines et procédé pour produire les colorants à café non-laitiers
JP2017506081A (ja) * 2014-01-28 2017-03-02 シージェイ チェイルジェダング コーポレイション 発酵大豆粕の向上した生産能を有するバチルス属菌株及びそれを用いて発酵大豆粕を製造する方法
CN113826869A (zh) * 2021-09-17 2021-12-24 襄阳洪涌农林科技开发有限公司 一种用水解植物蛋白制作酱油的方法
CN113974123A (zh) * 2021-10-27 2022-01-28 天津科技大学 一种植物蛋白发酵制备肉味香精的方法
CN115530347A (zh) * 2022-09-29 2022-12-30 佛山市海天(宿迁)调味食品有限公司 风味蚝汁及其制备方法
CN115948493A (zh) * 2023-02-14 2023-04-11 无锡伟跃食品有限公司 一种从豆类中制备复合植物基咸味肽的方法
CN117122037A (zh) * 2023-08-22 2023-11-28 鲜之然(广东)生物技术有限公司 一种发酵型海产基料及其制备方法和应用
CN117441870A (zh) * 2023-12-11 2024-01-26 福建创新食品科技有限公司 一种新型低盐增鲜调味料的制备方法

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JPH07274946A (ja) * 1994-04-04 1995-10-24 Kyokuto Internatl Corp 米麹の製造方法

Patent Citations (2)

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DE4116744A1 (de) * 1991-05-23 1992-11-26 Zamek Bernhard Verfahren zur enzymatischen wuerze- oder wuerzmittelherstelluung aus pflanzlichen rohstoffen
JPH07274946A (ja) * 1994-04-04 1995-10-24 Kyokuto Internatl Corp 米麹の製造方法

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DATABASE WPI Section Ch Week 9551, Derwent World Patents Index; Class D16, AN 95-399320, XP002056709 *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000036934A1 (fr) * 1998-12-18 2000-06-29 Compagnie Gervais Danone Procede de production d'assaisonnements fermentes
WO2000062624A1 (fr) * 1999-04-20 2000-10-26 United Specialty Flavors, Inc. Procede de fabrication d'une base aromatisee savoureuse
WO2010065790A1 (fr) * 2008-12-03 2010-06-10 Solae, Llc Colorants à café non-laitiers comprenant des compositions d’hydrolysat de protéines et procédé pour produire les colorants à café non-laitiers
JP2017506081A (ja) * 2014-01-28 2017-03-02 シージェイ チェイルジェダング コーポレイション 発酵大豆粕の向上した生産能を有するバチルス属菌株及びそれを用いて発酵大豆粕を製造する方法
CN113826869A (zh) * 2021-09-17 2021-12-24 襄阳洪涌农林科技开发有限公司 一种用水解植物蛋白制作酱油的方法
CN113974123A (zh) * 2021-10-27 2022-01-28 天津科技大学 一种植物蛋白发酵制备肉味香精的方法
CN115530347A (zh) * 2022-09-29 2022-12-30 佛山市海天(宿迁)调味食品有限公司 风味蚝汁及其制备方法
CN115948493A (zh) * 2023-02-14 2023-04-11 无锡伟跃食品有限公司 一种从豆类中制备复合植物基咸味肽的方法
CN117122037A (zh) * 2023-08-22 2023-11-28 鲜之然(广东)生物技术有限公司 一种发酵型海产基料及其制备方法和应用
CN117441870A (zh) * 2023-12-11 2024-01-26 福建创新食品科技有限公司 一种新型低盐增鲜调味料的制备方法

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