ATE319326T1 - Verfahren zur herstellung einer geschmacksverstaerkenden verbindung fuer lebensmittel - Google Patents

Verfahren zur herstellung einer geschmacksverstaerkenden verbindung fuer lebensmittel

Info

Publication number
ATE319326T1
ATE319326T1 AT99972501T AT99972501T ATE319326T1 AT E319326 T1 ATE319326 T1 AT E319326T1 AT 99972501 T AT99972501 T AT 99972501T AT 99972501 T AT99972501 T AT 99972501T AT E319326 T1 ATE319326 T1 AT E319326T1
Authority
AT
Austria
Prior art keywords
flavor
producing
food
gamma
food material
Prior art date
Application number
AT99972501T
Other languages
English (en)
Inventor
Masanori Kohmura
Yasushi Nishimura
Koh-Ichiro Sano
Hirokazu Kawaguchi
Gaku Hibino
Reiko Sugimoto
Hiroaki Nishiuchi
Hidehiko Wakabayashi
Kyousuke Ishiguro
Yoichi Ueda
Original Assignee
Ajinomoto Kk
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=27475693&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE319326(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Ajinomoto Kk filed Critical Ajinomoto Kk
Application granted granted Critical
Publication of ATE319326T1 publication Critical patent/ATE319326T1/de

Links

Classifications

    • 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
    • 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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/26—Meat flavours

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Seeds, Soups, And Other Foods (AREA)
AT99972501T 1998-11-26 1999-11-25 Verfahren zur herstellung einer geschmacksverstaerkenden verbindung fuer lebensmittel ATE319326T1 (de)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP33538598 1998-11-26
JP33538698 1998-11-26
JP19420999 1999-07-08
JP19417299 1999-07-08

Publications (1)

Publication Number Publication Date
ATE319326T1 true ATE319326T1 (de) 2006-03-15

Family

ID=27475693

Family Applications (1)

Application Number Title Priority Date Filing Date
AT99972501T ATE319326T1 (de) 1998-11-26 1999-11-25 Verfahren zur herstellung einer geschmacksverstaerkenden verbindung fuer lebensmittel

Country Status (12)

Country Link
US (1) US7118775B2 (de)
EP (1) EP1142493B2 (de)
JP (1) JP3733585B2 (de)
KR (2) KR100561805B1 (de)
CN (2) CN100366186C (de)
AT (1) ATE319326T1 (de)
BR (1) BR9914584B1 (de)
DE (1) DE69930320T3 (de)
HK (1) HK1039882A1 (de)
ID (1) ID28839A (de)
TW (1) TWI233337B (de)
WO (1) WO2000030474A1 (de)

Families Citing this family (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4453057B2 (ja) * 2000-05-17 2010-04-21 味の素株式会社 システイニルグリシン高含有食品素材および食品の風味増強剤の製造法
MY128920A (en) * 2000-05-25 2007-02-28 Ajinomoto Kk METHOD FOR PRODUCING y-GLUTAMYLCYSTEINE
JP4273689B2 (ja) 2001-11-26 2009-06-03 味の素株式会社 γ−グルタミルシステイン産生酵母
JP2003159048A (ja) * 2001-11-26 2003-06-03 Ajinomoto Co Inc γ−グルタミルシステイン産生酵母とそのスクリーニング法
PE20031013A1 (es) 2002-03-26 2004-02-05 Ajinomoto Kk CANDIDA UTILIS QUE PRODUCE y-GLUTAMILCISTEINA
BRPI0400697B1 (pt) * 2003-03-10 2015-07-28 Ajinomoto Co. Inc. Método para a produção de um material alimentício contendo uma alta quantidade de cisteína
KR101116923B1 (ko) * 2003-06-10 2012-03-12 교와 핫코 푸드 가부시키가이샤 조미료
JP2005073638A (ja) 2003-09-02 2005-03-24 Ajinomoto Co Inc キャンディダ・ユティリスのグルタチオン合成酵素をコードする遺伝子
FR2889651B1 (fr) * 2005-08-09 2007-09-21 Specialites Pet Food Soc Par A Facteur d'appetence fermente et depourvu de proteines animales pour animaux
JP5757674B2 (ja) * 2005-11-09 2015-07-29 味の素株式会社 カルシウム受容体活性化剤
CN102707070B (zh) * 2005-11-09 2014-11-26 味之素株式会社 赋予kokumi的作用剂
PL2175273T3 (pl) * 2005-11-09 2014-02-28 Ajinomoto Kk Środek nadający kokumi
US8420144B2 (en) * 2005-11-09 2013-04-16 Ajinomoto Co., Inc. Kokumi-imparting agent, method of using, and compositions containing same
ES2351094T3 (es) * 2005-11-09 2011-01-31 Ajinomoto Co., Inc. Procedimiento de cribado para los agentes que confieren el kokumi.
WO2008069173A1 (ja) * 2006-12-04 2008-06-12 Ajinomoto Co., Inc. 調味料の製造法
MX2009012078A (es) * 2007-05-08 2009-12-01 Ajinomoto Kk Alimento con bajo contenido de grasa.
NZ580640A (en) 2007-05-08 2012-02-24 Ajinomoto Kk Sweetner comprising a compound having a calcium receptor-activating effect
CN101909464B (zh) * 2007-11-30 2013-10-30 麒麟协和食品株式会社 风味改良剂
WO2009102050A1 (ja) 2008-02-15 2009-08-20 Ajinomoto Co., Inc. 腸管免疫賦活剤
EP2251413A4 (de) 2008-03-04 2015-03-25 Ajinomoto Kk Gamma-glutamylcystein produzierende hefe und verfahren zur herstellung eines hefeextrakts
US8524302B2 (en) * 2009-11-02 2013-09-03 Pepsico Natural flavour enhancers and methods for making same
JP5850398B2 (ja) * 2009-12-28 2016-02-03 味の素株式会社 コク味付与剤
WO2011129462A2 (en) * 2010-04-12 2011-10-20 Ajinomoto Co., Inc. A YEAST EXTRACT CONTAINING γ-Glu-X OR γ-Glu-X-Gly AND A METHOD FOR PRODUCING THE SAME
KR101885323B1 (ko) 2017-12-15 2018-08-03 샘표식품 주식회사 식품 풍미 증강용 소재 및 그의 제조방법
AU2019364985A1 (en) * 2018-10-25 2021-05-06 Unilever Ip Holdings B.V. Process for the preparation of a flavouring
WO2021002195A1 (ja) * 2019-07-02 2021-01-07 天野エンザイム株式会社 グルタチオンからシステインを生成する方法
EP4563009A1 (de) * 2022-07-25 2025-06-04 Amano Enzyme Inc. Verfahren zur herstellung von hefeextrakt
JP7456534B1 (ja) * 2023-03-31 2024-03-27 不二製油株式会社 魚介乾物様風味素材及び魚介乾物様風味素材の製造方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61282397A (ja) * 1985-06-07 1986-12-12 Kohjin Co Ltd グルタチオン及びγ−グルタミルシステインの精製法
JP2903659B2 (ja) * 1990-07-06 1999-06-07 味の素株式会社 調味料の製造法
JP2830415B2 (ja) * 1990-08-03 1998-12-02 味の素株式会社 フレーバー組成物の製造法
JPH0753102B2 (ja) * 1992-06-23 1995-06-07 アサヒビール株式会社 グルタチオン高含有酵母及びその製造法
JP3458514B2 (ja) * 1995-03-01 2003-10-20 味の素株式会社 糖及びアミノ酸を含有する調味料の製造方法

Also Published As

Publication number Publication date
KR100561805B1 (ko) 2006-03-21
US20040265471A1 (en) 2004-12-30
KR20010080249A (ko) 2001-08-22
KR100561803B1 (ko) 2006-03-21
DE69930320D1 (de) 2006-05-04
CN1324218A (zh) 2001-11-28
TWI233337B (en) 2005-06-01
WO2000030474A1 (en) 2000-06-02
EP1142493A4 (de) 2002-05-02
EP1142493B1 (de) 2006-03-08
HK1039882A1 (zh) 2002-05-17
EP1142493A1 (de) 2001-10-10
KR20060014082A (ko) 2006-02-14
DE69930320T3 (de) 2014-01-09
BR9914584B1 (pt) 2011-10-18
CN1216549C (zh) 2005-08-31
EP1142493B9 (de) 2006-06-14
EP1142493B2 (de) 2013-08-07
DE69930320T2 (de) 2006-11-09
ID28839A (id) 2001-07-05
CN100366186C (zh) 2008-02-06
BR9914584A (pt) 2001-10-23
CN1537461A (zh) 2004-10-20
JP3733585B2 (ja) 2006-01-11
US7118775B2 (en) 2006-10-10

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