JPS6410957A - Preparation of seasoning - Google Patents
Preparation of seasoningInfo
- Publication number
- JPS6410957A JPS6410957A JP63039799A JP3979988A JPS6410957A JP S6410957 A JPS6410957 A JP S6410957A JP 63039799 A JP63039799 A JP 63039799A JP 3979988 A JP3979988 A JP 3979988A JP S6410957 A JPS6410957 A JP S6410957A
- Authority
- JP
- Japan
- Prior art keywords
- preparation
- product
- glutaminase
- seasoning
- raw material
- 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
Links
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 3
- 102000009127 Glutaminase Human genes 0.000 abstract 3
- 108010073324 Glutaminase Proteins 0.000 abstract 3
- 229920001661 Chitosan Polymers 0.000 abstract 2
- 210000004027 cell Anatomy 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 2
- 239000004382 Amylase Substances 0.000 abstract 1
- 102000013142 Amylases Human genes 0.000 abstract 1
- 108010065511 Amylases Proteins 0.000 abstract 1
- 244000063299 Bacillus subtilis Species 0.000 abstract 1
- 235000014469 Bacillus subtilis Nutrition 0.000 abstract 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 abstract 1
- 108091005804 Peptidases Proteins 0.000 abstract 1
- 239000004365 Protease Substances 0.000 abstract 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000019418 amylase Nutrition 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 239000011324 bead Substances 0.000 abstract 1
- 210000002421 cell wall Anatomy 0.000 abstract 1
- 238000012258 culturing Methods 0.000 abstract 1
- 235000013922 glutamic acid Nutrition 0.000 abstract 1
- 239000004220 glutamic acid Substances 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 abstract 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
PURPOSE:To prepare the titled seasoning having high glutamic acid content and excellent taste in high efficiency, enabling the repeated use of glutaminase, by hydrolyzing a soy-preparation raw material under a specific condition and contacting the product with a specific glutaminase. CONSTITUTION:(A) A raw material for the preparation of soy sauce is added with (B) a protease preparation and, as necessary, (C) an amylase preparation. The product is hydrolyzed in the presence of (D) table salt and the hydrolyzed product is made to contact in a liquid state of pH 3-8 with (E) a glutaminase immobilized with a porous chitosan bead to obtain the objective seasoning. The component E is preferably produced e.g. by culturing Bacillus subtilis at 20-35 deg.C under aerobic condition, dissolving the cell wall of the bacterial cell, removing the cells by centrifugal separation and adsorbing the product to a porous chitosan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63039799A JPH082263B2 (en) | 1987-03-06 | 1988-02-23 | Seasoning manufacturing method |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5127787 | 1987-03-06 | ||
| JP62-51277 | 1987-03-06 | ||
| JP63039799A JPH082263B2 (en) | 1987-03-06 | 1988-02-23 | Seasoning manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6410957A true JPS6410957A (en) | 1989-01-13 |
| JPH082263B2 JPH082263B2 (en) | 1996-01-17 |
Family
ID=26379193
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63039799A Expired - Fee Related JPH082263B2 (en) | 1987-03-06 | 1988-02-23 | Seasoning manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH082263B2 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6176504A (en) * | 1984-09-21 | 1986-04-19 | Fuji Boseki Kk | Production method of granular porous chitosan |
| JPS6188856A (en) * | 1985-08-08 | 1986-05-07 | Shokuhin Sangyo Baioriakutaa Syst Gijutsu Kenkyu Kumiai | Seasoning manufacturing method |
-
1988
- 1988-02-23 JP JP63039799A patent/JPH082263B2/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6176504A (en) * | 1984-09-21 | 1986-04-19 | Fuji Boseki Kk | Production method of granular porous chitosan |
| JPS6188856A (en) * | 1985-08-08 | 1986-05-07 | Shokuhin Sangyo Baioriakutaa Syst Gijutsu Kenkyu Kumiai | Seasoning manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH082263B2 (en) | 1996-01-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |