Process for the production of a flavoring agent

Details Process for the production of a flavoring agent Process for the production of a flavoring agent

1995-12-15

1997-05-06

Wong, Leslie

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

Yeast containing

426 7, 426 11, 426 19, 426 28, 426534, 426650, A23L 100

Patent

active

056268947

ABSTRACT:
Process for the production of a flavoring agent, in which a yeast lysate is mixed with moromi or a moromi fraction, and the mixture is allowed to react at 30.degree.-70.degree. C. in order to convert the AMP of the lysate to IMP.

REFERENCES:
Ogawara, Patent Abstracts of Japan, Abstracting 02-255071, Oct. 1990.
Shiotsuki, Patent Abstracts of Japan, Abstracting 03-247265, Nov. 1991.
Takeda, Patent Abstracts of Japan, Abstracting 04-40882, Feb. 1992.
Nagodawithana, Tilak; "Yeast-Derived Flavors and Flavor Enhancers and Thier Probable Mode of Action", Food Technology, vol. 46, No. 11. Nov. 1992 Chicago, U.S. pp. 138, 140-142, 144.
"Database WPI", Section Ch, Week 8044, Derwent Publications Ltd., London, GB; Class 27, AN 86-241842 & J-A-55 120 788 (Toyobo), 18 Sep. 1980.
"Database WPI", Week 86 Derwent Publications Ltd., London, GB; Class37, AN 86-241842 & JP-A-61 170 363 (Chugai Boeki), 1 Aout 1986.

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