JPS5437894A - Preparation of liquid flavor - Google Patents

Preparation of liquid flavor

Info

Publication number
JPS5437894A
JPS5437894A JP10289477A JP10289477A JPS5437894A JP S5437894 A JPS5437894 A JP S5437894A JP 10289477 A JP10289477 A JP 10289477A JP 10289477 A JP10289477 A JP 10289477A JP S5437894 A JPS5437894 A JP S5437894A
Authority
JP
Japan
Prior art keywords
preparation
liquid flavor
cells
flavor
amoinopepsidase
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.)
Granted
Application number
JP10289477A
Other languages
Japanese (ja)
Other versions
JPS6024693B2 (en
Inventor
Keiichi Kubota
Masayuki Ono
Shigehiro Tsujimoto
Fumihisa Hidaka
Tadashi Itakura
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.)
UEDA KAGAKU KOGYO KK
Tanabe Pharma Corp
Original Assignee
UEDA KAGAKU KOGYO KK
Tanabe Seiyaku 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 UEDA KAGAKU KOGYO KK, Tanabe Seiyaku Co Ltd filed Critical UEDA KAGAKU KOGYO KK
Priority to JP52102894A priority Critical patent/JPS6024693B2/en
Publication of JPS5437894A publication Critical patent/JPS5437894A/en
Publication of JPS6024693B2 publication Critical patent/JPS6024693B2/en
Expired legal-status Critical Current

Links

Landscapes

  • General Preparation And Processing Of Foods (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Seasonings (AREA)

Abstract

PURPOSE:To prepare an economicaly, high quality flavor by hydrolyzing proteins to amino acids in high efficiency, using proteinase, and amoinopepsidase and carboxypeptidase existing in the cells of non-salt-resistant yeast and cells of Aspergillus.
JP52102894A 1977-08-26 1977-08-26 Seasoning liquid manufacturing method Expired JPS6024693B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP52102894A JPS6024693B2 (en) 1977-08-26 1977-08-26 Seasoning liquid manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP52102894A JPS6024693B2 (en) 1977-08-26 1977-08-26 Seasoning liquid manufacturing method

Publications (2)

Publication Number Publication Date
JPS5437894A true JPS5437894A (en) 1979-03-20
JPS6024693B2 JPS6024693B2 (en) 1985-06-14

Family

ID=14339560

Family Applications (1)

Application Number Title Priority Date Filing Date
JP52102894A Expired JPS6024693B2 (en) 1977-08-26 1977-08-26 Seasoning liquid manufacturing method

Country Status (1)

Country Link
JP (1) JPS6024693B2 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6211060A (en) * 1985-07-05 1987-01-20 T Hasegawa Co Ltd How to improve the flavor of food and beverages
EP0711510A1 (en) 1994-10-28 1996-05-15 Nisshin Flour Milling Co., Ltd. Process for the production of fermenting materials
WO1998014599A1 (en) * 1996-10-04 1998-04-09 Novo Nordisk Biotech, Inc. Carboxypeptidases from aspergillus oryzae and nucleic acids encoding same

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6211060A (en) * 1985-07-05 1987-01-20 T Hasegawa Co Ltd How to improve the flavor of food and beverages
EP0711510A1 (en) 1994-10-28 1996-05-15 Nisshin Flour Milling Co., Ltd. Process for the production of fermenting materials
US5652004A (en) * 1994-10-28 1997-07-29 Nisshin Flour Milling Co., Ltd. Process for the production of fermenting materials
WO1998014599A1 (en) * 1996-10-04 1998-04-09 Novo Nordisk Biotech, Inc. Carboxypeptidases from aspergillus oryzae and nucleic acids encoding same

Also Published As

Publication number Publication date
JPS6024693B2 (en) 1985-06-14

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