SG90022A1 - Production of seasoning - Google Patents

Production of seasoning

Info

Publication number: SG90022A1
Authority: SG; Singapore
Prior art keywords: seasoning; production; koji; fermented protein; fermented
Prior art date: 1996-08-19

Application number

SG9702480A

Other languages

English (en)

Inventor

Johannes Baensch

Walter Gaier

Hazel Geok Neo Khoo

Howe Ling Lai

Bee Gim Lim

Original Assignee

Nestle Sa

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.)

1996-08-19

Filing date

1997-07-17

Publication date

2002-07-23

1997-07-17 Application filed by Nestle Sa filed Critical Nestle Sa

2002-07-23 Publication of SG90022A1 publication Critical patent/SG90022A1/en

Links

235000011194 food seasoning agent Nutrition 0.000 title abstract 2
102000004169 proteins and genes Human genes 0.000 abstract 4
108090000623 proteins and genes Proteins 0.000 abstract 4
JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
241000894006 Bacteria Species 0.000 abstract 1
150000001720 carbohydrates Chemical class 0.000 abstract 1
230000007062 hydrolysis Effects 0.000 abstract 1
238000006460 hydrolysis reaction Methods 0.000 abstract 1
230000003301 hydrolyzing effect Effects 0.000 abstract 1
238000011081 inoculation Methods 0.000 abstract 1
235000014655 lactic acid Nutrition 0.000 abstract 1
239000004310 lactic acid Substances 0.000 abstract 1
239000000463 material Substances 0.000 abstract 1
238000000034 method Methods 0.000 abstract 1

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
- A23L27/50—Soya sauce
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/76—Yeasts
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/28—Hydrolysis, degree of hydrolysis

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Chemical & Material Sciences (AREA)
Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Biotechnology (AREA)
Microbiology (AREA)
Agronomy & Crop Science (AREA)
Botany (AREA)
Zoology (AREA)
Wood Science & Technology (AREA)
Seasonings (AREA)
Soy Sauces And Products Related Thereto (AREA)
Micro-Organisms Or Cultivation Processes Thereof (AREA)

SG9702480A 1996-08-19 1997-07-17 Production of seasoning SG90022A1 (en)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
EP96202309A EP0824873B1 (en)	1996-08-19	1996-08-19	Production of seasoning

Publications (1)

Publication Number	Publication Date
SG90022A1 true SG90022A1 (en)	2002-07-23

Family

ID=8224298

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
SG9702480A SG90022A1 (en)	1996-08-19	1997-07-17	Production of seasoning

Country Status (16)

Country	Link
US (1)	US5965178A (cs)
EP (1)	EP0824873B1 (cs)
JP (1)	JPH1066539A (cs)
KR (1)	KR100491828B1 (cs)
CN (1)	CN1087150C (cs)
AT (1)	ATE267527T1 (cs)
CA (1)	CA2210319C (cs)
CZ (1)	CZ292615B6 (cs)
DE (1)	DE69632582T2 (cs)
ES (1)	ES2220959T3 (cs)
MY (1)	MY116938A (cs)
PL (1)	PL186852B1 (cs)
PT (1)	PT824873E (cs)
RO (1)	RO120165B1 (cs)
SG (1)	SG90022A1 (cs)
TW (1)	TW436266B (cs)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US6303161B1 (en) *	1996-04-01	2001-10-16	Nichimo Co., Ltd.	Product containing healthful component and process for preparing the same
DE69732238T2 (de) *	1997-10-31	2005-12-08	Société des Produits Nestlé S.A.	Herstellung eines Hydrolysates
JP4163276B2 (ja) *	1998-02-05	2008-10-08	独立行政法人理化学研究所	機能性組成物
SG70069A1 (en) *	1998-03-05	2000-01-25	Nestle Sa	Pelletisation process
AU2255800A (en) *	1999-02-04	2000-08-25	Nichimo Co. Ltd.	Materials for preventing arteriosclerosis, immunopotentiating materials, vertebrates fed with these materials and eggs thereof
SG106572A1 (en) *	1999-12-02	2004-10-29	Nestle Sa	Production of hydrolysate seasoning
NZ520886A (en) *	2000-04-07	2004-04-30	Nestle Sa	Cultured savoury base formed by protein hydrolysis with at least one enzyme and a thermotoleranl lactic acid bacteria
FR2833814B1 (fr) *	2001-12-21	2005-09-02	Lesaffre & Cie	Procede de fabrication d'une preparation aromatisante
KR20040013654A (ko) *	2002-08-07	2004-02-14	신차경	항 헬리코박터 유산균을 이용한 수산발효 식품 제조방법과그 식품
EP1428440B1 (en) *	2002-12-10	2006-08-23	Ajinomoto Co., Inc.	Seasoning and the process of producing it
JPWO2005080550A1 (ja) *	2004-02-23	2007-08-02	味の素株式会社	ナイシン高生産乳酸菌とその選抜方法
EP1579772A1 (en) *	2004-03-25	2005-09-28	Ajinomoto Co., Inc.	Method for the production of koji
JP2006094747A (ja) *	2004-09-29	2006-04-13	Ajinomoto Co Inc	抗肥満作用を有する組成物及び飲食品
CN101242745A (zh) *	2005-08-24	2008-08-13	Cj第一制糖株式会社	利用来自植物蛋白源的曲霉的液体培养物生产固体调味料的方法，由本方法生产的固体调味料，常规食品调味料，调味酱，调味汁，酱油和加工的食品
JP5041276B2 (ja) *	2006-09-07	2012-10-03	株式会社畠中醤油	醤油、その製造方法、及びこれによる醤油加工品。
EP2142013B1 (en) *	2007-04-05	2017-05-31	Givaudan SA	Fermented ingredient
KR100921697B1 (ko) *	2007-10-09	2009-10-15	인하대학교 산학협력단	내염성 균주를 천연 식품 첨가제로 사용하는 방법
WO2009076996A1 (en) *	2007-12-14	2009-06-25	Nestec S.A.	A process for the preparation of a hydrolysate
UA111078C2 (uk) *	2011-05-03	2016-03-25	Нестек С.А.	Гідролізат білкового субстрату і спосіб його виготовлення
CN102266039B (zh) *	2011-07-25	2012-12-05	福建顺味食品有限公司	不同乳酸菌二阶段酿造酱油的工艺
JP6433670B2 (ja)	2013-05-31	2018-12-05	ヤマサ醤油株式会社	醸造醤油および醸造醤油の製造方法
MX2018007812A (es) *	2015-12-24	2019-09-06	Kikkoman Corp	Sazonador liquido similar a salsa de soya para su produccion.
CN109123598B (zh) *	2018-11-01	2021-08-17	成都大学	一种川菜专用调味酱及其制备方法
CN114403411B (zh) *	2022-02-18	2023-11-17	四川川娃子食品有限公司	一种海鲜生腌汁调味料及其制备方法
CN116711852B (zh) *	2023-06-09	2025-02-25	天津科技大学	一种富含益生菌酱油的制备方法及益生菌酱油
CN117796517A (zh) *	2023-12-31	2024-04-02	广州致美斋食品有限公司	一种定向酶解酱油及其酿造方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US4308284A (en) *	1979-04-27	1981-12-29	Kikkoman Shoyu Co. Ltd.	Process for producing koji for fermented food products
US4587127A (en) *	1982-10-25	1986-05-06	Kikkoman Corporation	Process for producing liquid seasoning
EP0417481A1 (fr) *	1989-09-12	1991-03-20	Societe Des Produits Nestle S.A.	Procédé de préparation d'une sauce de soya
JPH05244897A (ja) *	1992-03-05	1993-09-24	Saitama Pref Gov	醤油の製造方法
EP0640294A1 (en) *	1993-08-21	1995-03-01	Societe Des Produits Nestle S.A.	Production of a seasoning

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US3912822A (en) *	1973-03-27	1975-10-14	Kikkoman Shoyu Co Ltd	Process for producing a protein hydrolysate
JPS5612095B2 (cs) *	1974-07-12	1981-03-18
US4722846A (en) *	1984-04-18	1988-02-02	Kikkoman Corporation	Novel variant and process for producing light colored soy sauce using such variant
JPS61271964A (ja) *	1985-05-27	1986-12-02	Kikkoman Corp	食肉の処理法
JP2936502B2 (ja) *	1992-03-18	1999-08-23	株式会社テンヨ武田	火入れオリを減少させる醤油の短期醸造方法
PT716812E (pt) *	1994-12-16	2001-10-31	Nestle Sa	Processo de producao de um agente aromaizante
PT829205E (pt) *	1996-09-17	2002-05-31	Nestle Sa	Producao de condimento

1996
- 1996-08-19 EP EP96202309A patent/EP0824873B1/en not_active Expired - Lifetime
- 1996-08-19 DE DE69632582T patent/DE69632582T2/de not_active Expired - Lifetime
- 1996-08-19 ES ES96202309T patent/ES2220959T3/es not_active Expired - Lifetime
- 1996-08-19 AT AT96202309T patent/ATE267527T1/de active
- 1996-08-19 PT PT96202309T patent/PT824873E/pt unknown
1997
- 1997-07-17 SG SG9702480A patent/SG90022A1/en unknown
- 1997-07-18 CA CA002210319A patent/CA2210319C/en not_active Expired - Fee Related
- 1997-07-22 MY MYPI97003304A patent/MY116938A/en unknown
- 1997-08-14 RO RO97-01536A patent/RO120165B1/ro unknown
- 1997-08-14 PL PL97321623A patent/PL186852B1/pl not_active IP Right Cessation
- 1997-08-14 CZ CZ19972589A patent/CZ292615B6/cs not_active IP Right Cessation
- 1997-08-18 US US08/914,583 patent/US5965178A/en not_active Expired - Lifetime
- 1997-08-18 JP JP9221746A patent/JPH1066539A/ja not_active Withdrawn
- 1997-08-19 CN CN97117841A patent/CN1087150C/zh not_active Expired - Fee Related
- 1997-08-19 KR KR1019970039381A patent/KR100491828B1/ko not_active Expired - Fee Related
- 1997-12-06 TW TW086118394A patent/TW436266B/zh not_active IP Right Cessation

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US4308284A (en) *	1979-04-27	1981-12-29	Kikkoman Shoyu Co. Ltd.	Process for producing koji for fermented food products
US4587127A (en) *	1982-10-25	1986-05-06	Kikkoman Corporation	Process for producing liquid seasoning
EP0417481A1 (fr) *	1989-09-12	1991-03-20	Societe Des Produits Nestle S.A.	Procédé de préparation d'une sauce de soya
JPH05244897A (ja) *	1992-03-05	1993-09-24	Saitama Pref Gov	醤油の製造方法
EP0640294A1 (en) *	1993-08-21	1995-03-01	Societe Des Produits Nestle S.A.	Production of a seasoning

Also Published As

Publication number	Publication date
DE69632582T2 (de)	2005-07-07
EP0824873B1 (en)	2004-05-26
TW436266B (en)	2001-05-28
PL321623A1 (en)	1998-03-02
CA2210319C (en)	2005-02-01
US5965178A (en)	1999-10-12
PT824873E (pt)	2004-09-30
MY116938A (en)	2004-04-30
JPH1066539A (ja)	1998-03-10
ATE267527T1 (de)	2004-06-15
KR100491828B1 (ko)	2005-08-05
CZ258997A3 (cs)	1998-03-18
CA2210319A1 (en)	1998-02-19
EP0824873A1 (en)	1998-02-25
CN1087150C (zh)	2002-07-10
KR19980018772A (ko)	1998-06-05
ES2220959T3 (es)	2004-12-16
CZ292615B6 (cs)	2003-11-12
CN1173980A (zh)	1998-02-25
DE69632582D1 (de)	2004-07-01
RO120165B1 (ro)	2005-10-28
PL186852B1 (pl)	2004-03-31

Publication	Publication Date	Title
PL321623A1 (en)	1998-03-02	Method of preparing a seasoning
ZA945381B (en)	1995-03-10	Production of seasoning
ATE222065T1 (de)	2002-08-15	Verbesserte verfahren zur herstellung von nährhydrolysaten
ATE46358T1 (de)	1989-09-15	Verfahren zur zuechtung von lyophilisierten mikroorganismen.
ATE88615T1 (de)	1993-05-15	Milchsaeurehaltige fruchtprodukte und verfahren zur lactofermentation von fruchtprodukten.
ATE196776T1 (de)	2000-10-15	Neue mikroorganismen, deren verwendung und verfahren zur herstellung von l-alpha-aminosäuren
MY116149A (en)	2003-11-28	Seasoning production
ZA909658B (en)	1991-09-25	Immunomodulation
FI853910A0 (fi)	1985-10-08	Foerbaettrat foerfarande foer framstaellning av a-21978c-derivat.
AU2634995A (en)	1996-01-04	A method of cultivating bacteria producing proteins that are expressed in a temperature regulated manner
GR3021889T3 (en)	1997-03-31	Diacetyl production
RU94016930A (ru)	1996-03-10	Способ получения белкового гидролизата
ES2007981A6 (es)	1989-07-01	Concentrado proteico acido de origen lacteo, su procedimiento de fabricacion y su utilizacion para la fabricacion de quesos.
RU2000116113A (ru)	2000-11-27	Способ получения бактериальной закваски для кисломолочного продукта
MY110652A (en)	1998-09-30	Production of seasoning
RU94018305A (ru)	1996-04-20	Способ получения гидролизата творога для приготовления питательных сред
DE69215517T2 (de)	1997-06-05	Methode zur erhaltung eines kulturmedium aus pflanzensaft
TH34994A (th)	1999-09-21	ผลิตภัณฑ์เครื่องปรุงรส
KR0122436B1 (ko)	1997-11-24	효모가수분해물을 질소원으로 이용하는 유산의 제조방법
SU1565888A1 (ru)	1990-05-23	Способ получени кератиназы
SU1698286A1 (ru)	1991-12-15	Питательна среда дл культивировани штамма РSеUDомоNаS SтUтZеRI ВКПМ В-4724 - продуцента рестриктазы PS и 1
MY102317A (en)	1992-05-28	Novel microorganisms and a method for production of glutamic acid using the same.
BG101351A (en)	1998-09-30	Method for the preparation of citric acid
JPS6211599B2 (cs)	1987-03-13
TH30900A (th)	1998-11-20	กระบวนการสำหรับการผลิต แอล-กลูตามิค แอสิด โดยการหมัก