MY169518A - Yeast extract with high copper content, method for producing same, and agent for maintaining and restoring green color of foods and vegetables - Google Patents

Yeast extract with high copper content, method for producing same, and agent for maintaining and restoring green color of foods and vegetables

Info

Publication number
MY169518A
MY169518A MYPI2014702833A MYPI2014702833A MY169518A MY 169518 A MY169518 A MY 169518A MY PI2014702833 A MYPI2014702833 A MY PI2014702833A MY PI2014702833 A MYPI2014702833 A MY PI2014702833A MY 169518 A MY169518 A MY 169518A
Authority
MY
Malaysia
Prior art keywords
yeast extract
vegetables
maintaining
agent
green color
Prior art date
Application number
MYPI2014702833A
Inventor
Rie Kodoi
Takayasu Takahashi
Hiromi Urasaki
Original Assignee
Oriental Yeast 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 Oriental Yeast Co Ltd filed Critical Oriental Yeast Co Ltd
Publication of MY169518A publication Critical patent/MY169518A/en

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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • 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 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/062—Ascomycota
    • A61K36/064—Saccharomycetales, e.g. baker's yeast
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Botany (AREA)
  • Animal Behavior & Ethology (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Medical Informatics (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

A method for producing a high-copper-content yeast extract, comprising: extracting the high-copper-content yeast extract by suspending copper-containing yeast into a solution containing a carboxylic acid, a carboxylic acid salt, or both thereof to thereby obtain a suspension, and separating a solid component and a liquid component of the suspension; a high-copper-content yeast extract; food; and an agent for maintaining and restoring a green color of vegetables.
MYPI2014702833A 2012-03-30 2013-03-19 Yeast extract with high copper content, method for producing same, and agent for maintaining and restoring green color of foods and vegetables MY169518A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2012079566 2012-03-30

Publications (1)

Publication Number Publication Date
MY169518A true MY169518A (en) 2019-04-22

Family

ID=49259722

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2014702833A MY169518A (en) 2012-03-30 2013-03-19 Yeast extract with high copper content, method for producing same, and agent for maintaining and restoring green color of foods and vegetables

Country Status (7)

Country Link
JP (1) JP6114743B2 (en)
KR (1) KR102050726B1 (en)
CN (1) CN104219967B (en)
MY (1) MY169518A (en)
SG (1) SG11201405998TA (en)
TW (1) TWI522049B (en)
WO (1) WO2013146465A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014011979A (en) * 2012-07-04 2014-01-23 Sato Unso:Kk Preservation method for packaged green food
JP6368194B2 (en) * 2014-08-28 2018-08-01 オリエンタル酵母工業株式会社 Method for producing copper-containing yeast extract and method for producing food
JP6908808B1 (en) * 2020-09-02 2021-07-28 Ｔｋ製薬株式会社 Extract extraction method

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59109152A (en) * 1982-12-14 1984-06-23 Ajinomoto Co Inc Preparation of yeast extract
JP2885935B2 (en) * 1990-02-01 1999-04-26 オリエンタル酵母工業株式会社 Production method of yeast extract
CN1110265C (en) * 1996-02-29 2003-06-04 宇宙食品株式会社 Preparation of yeast extract
US6004601A (en) * 1998-04-17 1999-12-21 Campbell Soup Company High-concentration-short-time zinc blanch for color and texture improvement of thermally processed green vegetables
JP4323108B2 (en) * 2001-04-05 2009-09-02 オリエンタル酵母工業株式会社 Foods containing yeast
JP2002335913A (en) * 2001-05-21 2002-11-26 Asahi Kasei Corp Mineral-enriched nutrition supplementary food
JP4284038B2 (en) * 2002-07-10 2009-06-24 オリエンタル酵母工業株式会社 High copper content yeast and method for producing the same, high copper content yeast crushed material, and food
JP3538190B2 (en) * 2002-08-02 2004-06-14 佐藤 東洋彦 How to restore or maintain the green color of a plant
JP2004201553A (en) * 2002-12-25 2004-07-22 Nabelin Co Ltd Method for restoring green of browned plant, seaweed or the like
JP2005102618A (en) * 2003-09-30 2005-04-21 S & B Foods Inc Green edible plant ingredient material, method for producing the same and sealed packaged food using the ingredient material
JP4377794B2 (en) * 2003-11-13 2009-12-02 株式会社佐藤運送 How to restore the green color of a plant or keep it green
JP4700497B2 (en) * 2005-01-14 2011-06-15 オリエンタル酵母工業株式会社 Method for preventing or fading green color of chlorophyll-containing food by mineral-containing lactic acid bacteria and restoring green color of bleached chlorophyll-containing food
JP5363120B2 (en) * 2006-12-27 2013-12-11 日本たばこ産業株式会社 Seasoning composition containing high amount of sweet amino acid and yeast for obtaining the same
JP5637507B2 (en) * 2008-03-31 2014-12-10 興人ライフサイエンス株式会社 Yeast mutants and yeast extracts
CN101508961A (en) * 2009-03-16 2009-08-19 浙江大学 Method of preparing yeast rich in copper
JP2010284095A (en) * 2009-06-10 2010-12-24 Sama Creation Co Ltd Vegetable processed food vividly retaining green color development
WO2011118807A1 (en) * 2010-03-26 2011-09-29 アサヒビール株式会社 Method for culturing yeast
JP2011239761A (en) * 2010-05-15 2011-12-01 Koumura Techno:Kk Method for preventing heat discoloration of green plant and retort food non-discolored by heat

Also Published As

Publication number Publication date
JP6114743B2 (en) 2017-04-12
TW201338714A (en) 2013-10-01
TWI522049B (en) 2016-02-21
CN104219967B (en) 2016-09-21
KR20150004808A (en) 2015-01-13
CN104219967A (en) 2014-12-17
JPWO2013146465A1 (en) 2015-12-10
KR102050726B1 (en) 2019-12-02
SG11201405998TA (en) 2014-11-27
WO2013146465A1 (en) 2013-10-03

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