摘要:
Yeasts are autolyzed to produce yeast extracts by adding sodium chloride and ethanol to active yeasts so as to make their concentrations 2 to 10 % (W/V) and 1 to 9 % (V/V) of the total volume of the autolytic reaction system respectively and thereafter subjecting said yeasts to autolysis. The thus obtained yeast extracts have a good flavour and palatability.
摘要:
A METHOD OF SEPARATING AND COLLECTING FOOD FLAVOR COMPONENTS WHICH COMPRISES CONTACTING LIQUID PARAFFIN WITH A VOLATILE FOOD FLAVOR COMPONENTS-CONTAINING STARTING MATERIAL SELECTED FROM THE GROUP CONSISTING OF GASEOUS AND LIQUID MATERIALS TO EFFECT THE ABSORPTION BY SAID LIQUID PARAFFIN OF SAID FLAVOR COMPONENT, SUBMITTING THE LIQUID PARAFFIN, WHICH HAS THUS ABSORBED THE FLAVOR COMPONENTS, TO ETHANOL VAPOR DISTILLATION UNDER REDUCED PRESSURE, AND THEREAFTER COLLECTING THE FLAVOR COMPONENTS-CONTAINING ETHANOL THAT DISTILLS OFF.
摘要:
A process for producing 3',5'-cyclic adenylic acid in a high yield at a lower price by culturing a strain belonging to the genus selected from the group consisting of Corynebacterium, Arthrobacter and Microbacterium such as, for example, Corynebacterium murisepticum No. 7-10 (ATCC 21977), Arthrobacter 11-211 (ATCC 21978) Microbacterium No. 205-CM7 (ATCC 21979), Microbacterium No. 205-CM-XA3 (ATCC 21980), or Microbacterium No. 205-MP-197 (ATCC 21976) in a medium containing nutrient sources such as, carbon sources, nitrogen sources, inorganic salts and the like but containing no precursors and having a pH of 5-9 at a temperature of 20.degree.-40.degree. C under aerobic condition. The obtained 3',5'-cyclic adenylic acid is well-known for its participation in various biochemical reactions in vivo and for its active role as a mediator to various hormones. It has therefore always been highly evaluated biochemical reagent.
摘要:
A protein hydrolyzate having a high free amino acid content and an excellent flavor can be obtained when salt-resistant lactic acid bacteria are additionally used in the absence or presence of at most 12 percent by weight of sodium chloride based on a volume of an aqueous medium in obtaining the protein hydrolyzate from proteinaceous materials by hydrolysis with proteolytic enzymes.
摘要:
Soybean milk, isolated soybean protein, concentrated soybean protein or the like soybean protein free from throat-catching sensation can be obtained when whole soybeans are processed by water soaking treatment in the presence of a competitive inhibitor for .beta.-glycosidase.
摘要:
3' ,5'-Cyclic-adenylic acid or 3' ,5'-cyclic-deoxadenylic acid can be obtained in a high purity and a high yield by adding a water-soluble organic solvent such as methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol, tert-butyl alcohol, acetone, N,N'-dimethylformamide, dioxane, tetrahydrafuran, ethyleneglycolmonomethylether and the like singly or in combination to an aqueous solution containing as impurities one or more kinds of nucleotides other than 3' ,5'-cyclicadenylic acid and 3' ,5'-cyclic-deoxyadenylic acid, nucleosides, nucleobases, colored substances, proteins and the like in addition to 3' ,5'-cyclic-adenylic acid or 3', 5'-cyclic-deoxyadenylic acid.The said 3' ,5'-cyclic-adenylic acid or 3' ,5'-cyclic-deoxyadenylic acid are useful and valuable as a biochemical reagent.
摘要:
Producing koji for fermented food products by modifying an unmodified koji-substrate composed of a vegetable protein material and a vegetable carbohydrate material, inoculating a koji mold in the resulting modified koji-substrate, and cultivating it, wherein said cultivation is carried out in the presence of 0.1 to 1.2% by weight, based on the water content of the modified koji-substrate, of acetic acid added. This process is suitable for use in the manufacture of fermented foods such as soy sauce, miso, or sake.