SG11201810632QA - Nucleic acid-containing fermented seasoning and method of producing the same - Google Patents
Nucleic acid-containing fermented seasoning and method of producing the sameInfo
- Publication number
- SG11201810632QA SG11201810632QA SG11201810632QA SG11201810632QA SG11201810632QA SG 11201810632Q A SG11201810632Q A SG 11201810632QA SG 11201810632Q A SG11201810632Q A SG 11201810632QA SG 11201810632Q A SG11201810632Q A SG 11201810632QA SG 11201810632Q A SG11201810632Q A SG 11201810632QA
- Authority
- SG
- Singapore
- Prior art keywords
- producing
- moromi
- fermented seasoning
- nucleic acid
- same
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 5
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 4
- 150000007523 nucleic acids Chemical class 0.000 title abstract 4
- 102000039446 nucleic acids Human genes 0.000 title abstract 4
- 108020004707 nucleic acids Proteins 0.000 title abstract 4
- 244000005700 microbiome Species 0.000 abstract 3
- 239000002773 nucleotide Substances 0.000 abstract 3
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 2
- 240000006439 Aspergillus oryzae Species 0.000 abstract 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 101710163270 Nuclease Proteins 0.000 abstract 1
- 102000004160 Phosphoric Monoester Hydrolases Human genes 0.000 abstract 1
- 108090000608 Phosphoric Monoester Hydrolases Proteins 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 238000011109 contamination Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
NUCLEIC ACID-CONTAINING FERMENTED SEASONING AND METHOD OF PRODUCING THE SAME [Problem] An object of the present invention is to provide a fermented seasoning containing 5 5’-nucleotides derived from fermentation at a high concentration without externally adding 5’-nucleotides and a method of producing the same. [Means for Solution] Problems are solved by a method of producing a fermented seasoning, the method including a step of preparing a solid koji by inoculating a koji mold to a cereal raw material containing soybean or wheat as a main raw material and adding water or a saline 10 solution to thermally hydrolyze moromi with a salt concentration of 4% (w/v) or less, a step of preparing pasteurized moromi by deactivating phosphatase by a heat treatment of the moromi, a step of performing nucleic acid fermentation in a container that is capable of preventing the contamination of harmful microorganisms by inoculating the pasteurized moromi with a microorganism producing nucleic acids; a step of preparing an RNA extract by self-digesting 15 the microorganism producing nucleic acids and liberating the RNA in bacteria into the moromi; and a step of allowing nuclease and deaminase to act on the RNA extract so as to be converted into tasty 5’-nucleotides. (Fig. 1) 20
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016108141 | 2016-05-31 | ||
| PCT/JP2017/020239 WO2017209175A1 (en) | 2016-05-31 | 2017-05-31 | Nucleic-acid-containing fermented flavoring and production method therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SG11201810632QA true SG11201810632QA (en) | 2018-12-28 |
Family
ID=60478641
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SG11201810632QA SG11201810632QA (en) | 2016-05-31 | 2017-05-31 | Nucleic acid-containing fermented seasoning and method of producing the same |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US11122827B2 (en) |
| EP (1) | EP3466275A4 (en) |
| JP (1) | JP2017212983A (en) |
| KR (1) | KR102368348B1 (en) |
| CN (1) | CN109310131A (en) |
| SG (1) | SG11201810632QA (en) |
| TW (1) | TWI720202B (en) |
| WO (1) | WO2017209175A1 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7261162B2 (en) * | 2017-08-23 | 2023-04-19 | 三菱商事ライフサイエンス株式会社 | Seasoning manufacturing method |
| CN110301612A (en) * | 2019-07-25 | 2019-10-08 | 上海太太乐食品有限公司 | Utilize corn fermentation sauce/powder preparation solid condiment and granulation/flouring technology |
| CN111748592B (en) * | 2020-07-17 | 2022-03-15 | 通辽梅花生物科技有限公司 | Preparation method of high-purity flavor nucleotide disodium |
| CN112772896A (en) * | 2021-03-09 | 2021-05-11 | 仇俊鹏 | Soybean and wheat-derived soy sauce with natural meat flavor and its preparation method |
| CN113100429A (en) * | 2021-05-27 | 2021-07-13 | 山东玉兔食品股份有限公司 | Process for producing high-nucleotide super-fresh soy sauce |
| CN114480475B (en) * | 2021-12-29 | 2023-05-30 | 中国科学院海洋研究所 | Recombinant Porphyra yezoensis strain rich in flavor substances, construction method and application |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5333661A (en) | 1976-07-07 | 1978-03-29 | Canon Inc | Self-timer display device |
| JPS5484097A (en) | 1977-12-14 | 1979-07-04 | Takeo Koizumi | Production of rapid fermenting thick natural soy sauce |
| JPS60221055A (en) | 1984-04-16 | 1985-11-05 | Kikkoman Corp | Method of making seasoning solution |
| JPS6137085A (en) | 1984-07-31 | 1986-02-21 | Nakano Vinegar Co Ltd | Production of seasoning solution |
| KR100215713B1 (en) * | 1997-04-30 | 1999-08-16 | 이상윤 | Production of yeast extract and its use as a seasoning |
| JP3827300B2 (en) * | 2002-06-04 | 2006-09-27 | キッコーマン株式会社 | Seasoning production method |
| DK1587947T3 (en) | 2003-01-27 | 2010-05-10 | Dsm Ip Assets Bv | Preparation of 5'-ribonucleotides |
| CN101237784B (en) * | 2005-09-30 | 2012-09-26 | 龟甲万株式会社 | Soy sauce containing 5'-nucleotides and method of producing 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 |
| JP5088626B2 (en) | 2008-04-18 | 2012-12-05 | 佐藤食品工業株式会社 | Method for manufacturing shiitake mushroom |
| WO2010108542A1 (en) * | 2009-03-25 | 2010-09-30 | Nestec S.A. | A natural taste enhancing savoury base and a process for its preparation |
| KR101500850B1 (en) | 2013-08-07 | 2015-03-18 | 씨제이제일제당 (주) | Method for preparing IMP fermented liquor or glutamic acid fermented liquor for preparation of natural flavor |
| JP6041368B2 (en) | 2014-09-12 | 2016-12-07 | キッコーマン株式会社 | Method for producing soy sauce-like seasoning and soy sauce-like seasoning |
| JP6479380B2 (en) * | 2014-09-18 | 2019-03-06 | キッコーマン株式会社 | Soy sauce-like seasoning and taste improver for soy sauce |
-
2017
- 2017-05-31 EP EP17806726.0A patent/EP3466275A4/en not_active Withdrawn
- 2017-05-31 TW TW106117953A patent/TWI720202B/en active
- 2017-05-31 WO PCT/JP2017/020239 patent/WO2017209175A1/en unknown
- 2017-05-31 US US16/305,444 patent/US11122827B2/en active Active
- 2017-05-31 JP JP2017107511A patent/JP2017212983A/en active Pending
- 2017-05-31 SG SG11201810632QA patent/SG11201810632QA/en unknown
- 2017-05-31 KR KR1020187034712A patent/KR102368348B1/en active IP Right Grant
- 2017-05-31 CN CN201780033229.7A patent/CN109310131A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| KR20190013795A (en) | 2019-02-11 |
| TW201808116A (en) | 2018-03-16 |
| US20200221743A1 (en) | 2020-07-16 |
| EP3466275A4 (en) | 2019-05-29 |
| CN109310131A (en) | 2019-02-05 |
| EP3466275A1 (en) | 2019-04-10 |
| US11122827B2 (en) | 2021-09-21 |
| WO2017209175A1 (en) | 2017-12-07 |
| JP2017212983A (en) | 2017-12-07 |
| KR102368348B1 (en) | 2022-03-02 |
| TWI720202B (en) | 2021-03-01 |
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