DE60307766D1 - Gewürzmittel und Verfahren zu seiner Herstellung - Google Patents

Gewürzmittel und Verfahren zu seiner Herstellung

Info

Publication number
DE60307766D1
DE60307766D1 DE60307766T DE60307766T DE60307766D1 DE 60307766 D1 DE60307766 D1 DE 60307766D1 DE 60307766 T DE60307766 T DE 60307766T DE 60307766 T DE60307766 T DE 60307766T DE 60307766 D1 DE60307766 D1 DE 60307766D1
Authority
DE
Germany
Prior art keywords
spices
preparation
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.)
Expired - Lifetime
Application number
DE60307766T
Other languages
English (en)
Other versions
DE60307766T2 (de
Inventor
Daiki Ninomiya
Kyoko Koibuchi
Sachi Hirai
Hideki Okamura
Naoko Tanaka
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.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
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 Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Publication of DE60307766D1 publication Critical patent/DE60307766D1/de
Application granted granted Critical
Publication of DE60307766T2 publication Critical patent/DE60307766T2/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
DE60307766T 2002-12-10 2003-12-02 Gewürzmittel und Verfahren zu seiner Herstellung Expired - Lifetime DE60307766T2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2002358575 2002-12-10
JP2002358575 2002-12-10

Publications (2)

Publication Number Publication Date
DE60307766D1 true DE60307766D1 (de) 2006-10-05
DE60307766T2 DE60307766T2 (de) 2007-10-11

Family

ID=32322090

Family Applications (1)

Application Number Title Priority Date Filing Date
DE60307766T Expired - Lifetime DE60307766T2 (de) 2002-12-10 2003-12-02 Gewürzmittel und Verfahren zu seiner Herstellung

Country Status (9)

Country Link
US (1) US20040166200A1 (de)
EP (1) EP1428440B1 (de)
KR (1) KR20040050858A (de)
CN (1) CN100502687C (de)
BR (1) BR0305943A (de)
DE (1) DE60307766T2 (de)
MY (1) MY142296A (de)
SG (1) SG135005A1 (de)
TW (1) TWI286060B (de)

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1579772A1 (de) * 2004-03-25 2005-09-28 Ajinomoto Co., Inc. Verfahren zur Herstellung von koji
US20060188625A1 (en) * 2004-07-12 2006-08-24 Jan Gerrit Kortes Method to improve taste of food or beverage with a reduced amount of total fat by addition of yeast extract and food or beverage thereof
JP2006272322A (ja) * 2005-03-29 2006-10-12 Samsung Kwangju Electronics Co Ltd サイクロン集塵装置
EP1928266A4 (de) * 2005-08-24 2012-06-27 Cj Cheiljedang Corp Verfahren zur herstellung einer feststoffwürze unter verwendung einer flüssigkultur des kojic-schimmelpilzes aus einer pflanzenproteinquelle, daraus hergestellte feststoffwürze, allgemeine lebensmittelwürze, sosse, dressing, sojasosse und verarbeitete lebensmittel
KR100804828B1 (ko) * 2005-08-24 2008-02-20 씨제이제일제당 (주) 식물성 단백질원으로부터 국균의 액체 배양액을 이용한고상 조미료의 제조방법, 상기 방법에 의하여 제조되는고상 조미료, 상기 조미료를 포함하는 범용 식품 조미료,소스, 드레싱, 장류 및 가공식품
WO2007026427A1 (ja) * 2005-08-31 2007-03-08 Kikkoman Corporation 不精臭が低減した醤油の製造方法
JP4671436B2 (ja) * 2007-01-24 2011-04-20 霧島高原ビール株式会社 生酸性麹菌を利用した食品廃棄物の処理方法
WO2009076996A1 (en) * 2007-12-14 2009-06-25 Nestec S.A. A process for the preparation of a hydrolysate
WO2009114954A1 (en) * 2008-03-17 2009-09-24 Givaudan Sa Enzymatic process
KR20100053388A (ko) * 2008-11-14 2010-05-20 유혜림 Ｅｘｔｒｕｄｅｒ를 이용한 코지(Ｋｏｊｉ) Ｐｅｌｌｅｔ 및 코지(Ｋｏｊｉ)제품 제조 방법
WO2011034049A1 (ja) * 2009-09-18 2011-03-24 キッコーマン株式会社 低食塩醤油およびその製造法
KR101500846B1 (ko) * 2013-07-23 2015-03-16 씨제이제일제당 (주) 천연 소고기 풍미 조미소재의 제조 방법
KR101500848B1 (ko) * 2013-07-23 2015-03-09 씨제이제일제당 (주) 천연 뉴트럴 조미소재의 제조 방법
KR101500847B1 (ko) * 2013-07-23 2015-03-16 씨제이제일제당 (주) 천연 코쿠미 조미소재의 제조 방법
KR101500850B1 (ko) * 2013-08-07 2015-03-18 씨제이제일제당 (주) 천연 조미소재 제조를 위한 이노신산 발효액 또는 글루탐산 발효액의 제조 방법
US10231469B2 (en) 2014-03-15 2019-03-19 Mycotechnology, Inc. Myceliated products and methods for making myceliated products from cacao and other agricultural substrates
US10709157B2 (en) 2014-08-26 2020-07-14 Mycotechnology, Inc. Methods for the production and use of mycelial liquid tissue culture
US10980257B2 (en) 2015-02-26 2021-04-20 Myco Technology, Inc. Methods for lowering gluten content using fungal cultures
CA3018423C (en) 2016-04-14 2021-02-23 Mycotechnology, Inc. Methods for the production and use of myceliated high protein food compositions
US11166477B2 (en) 2016-04-14 2021-11-09 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
US10806101B2 (en) 2016-04-14 2020-10-20 Mycotechnology, Inc. Methods for the production and use of myceliated high protein food compositions
CN108450899A (zh) * 2018-05-11 2018-08-28 江苏大学 一种强抗氧化力酱油及其制备方法
CN109868235B (zh) * 2019-01-28 2020-05-05 佛山市海天(高明)调味食品有限公司 一株乳酸乳球菌zf625及其应用
CN114304579A (zh) * 2021-12-30 2022-04-12 广东海洋大学 一种马氏珠母贝贝肉调味基料的制备方法及其产品

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NO121500B (de) * 1967-06-26 1971-03-08 Takeda Chemical Industries Ltd
US3878302A (en) * 1970-05-11 1975-04-15 Beatrice Foods Co Production of soy sauce
JPS5034640B2 (de) * 1972-03-27 1975-11-10
CH567377A5 (de) * 1973-05-28 1975-10-15 Nestle Sa
US4008333A (en) * 1975-05-21 1977-02-15 Masahiko Izumi Soy sauce brewing method
JPS6022897B2 (ja) * 1982-10-25 1985-06-04 キッコーマン株式会社 調味液の製造法
JP2862719B2 (ja) * 1991-10-25 1999-03-03 キッコーマン株式会社 つゆ用醤油の製造法
WO1998043498A1 (fr) * 1997-04-01 1998-10-08 Nichimo Co., Ltd. Produit comprenant un ingredient favorable a la sante et son procede de production
JPH09271351A (ja) * 1996-04-05 1997-10-21 Kikkoman Corp 醤油の脱臭方法
PT824873E (pt) * 1996-08-19 2004-09-30 Nestle Sa Producao de um condimento
ATE210929T1 (de) * 1996-09-17 2002-01-15 Nestle Sa Herstellung eines gewürzes
SG106572A1 (en) * 1999-12-02 2004-10-29 Nestle Sa Production of hydrolysate seasoning

Also Published As

Publication number Publication date
BR0305943A (pt) 2004-09-08
US20040166200A1 (en) 2004-08-26
SG135005A1 (en) 2007-09-28
EP1428440A1 (de) 2004-06-16
MY142296A (en) 2010-11-15
KR20040050858A (ko) 2004-06-17
DE60307766T2 (de) 2007-10-11
TWI286060B (en) 2007-09-01
CN1541562A (zh) 2004-11-03
EP1428440B1 (de) 2006-08-23
TW200420233A (en) 2004-10-16
CN100502687C (zh) 2009-06-24

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