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Pub. No.:    WO/2011/145525    International Application No.:    PCT/JP2011/061074
Publication Date: 24.11.2011 International Filing Date: 13.05.2011
A23L 1/221 (2006.01), C12N 1/16 (2006.01), C12P 13/06 (2006.01)
Applicants: Asahi Group Holdings, Ltd. [JP/JP]; 23-1, Azumabashi 1-chome, Sumida-ku, Tokyo 1308602 (JP) (For All Designated States Except US).
ODANI, Tetsuji [JP/JP]; (JP) (For US Only).
TADAMI, Hideyo [JP/JP]; (JP) (For US Only).
OKUTOMI, Keiichi [JP/JP]; (JP) (For US Only).
SHIBUYA, Ichiro [JP/JP]; (JP) (For US Only)
Inventors: ODANI, Tetsuji; (JP).
TADAMI, Hideyo; (JP).
OKUTOMI, Keiichi; (JP).
SHIBUYA, Ichiro; (JP)
Agent: TANAKA, Mitsuo; AOYAMA & PARTNERS IMP Building 3-7, Shiromi 1-chome, Chuo-ku Osaka-shi, Osaka 5400001 (JP)
Priority Data:
2010-113614 17.05.2010 JP
(JA) アラニン高含有調味料組成物
Abstract: front page image
(EN)Disclosed is a seasoning composition which is highly safe to the human body and has excellent sweetness and first taste. The seasoning composition can be used as an alternative to an animal protein hydrolysate without causing any problems. Specifically disclosed is a seasoning composition which contains a yeast extract that is obtained from yeast cells cultured under the conditions advantageous for the production of alanine. The seasoning composition contains 20% by weight or more of free alanine relative to the free amino acids.
(FR)L'invention concerne une composition d'assaisonnement qui est sans danger pour l'organisme humain et possède un excellent sucrosité et un excellent premier goût. La composition d'assaisonnement peut être utilisée comme un substitut d'un hydrolysat de protéines animales sans causer de problèmes. De manière spécifique, l'invention concerne une composition d'assaisonnement qui contient un extrait de levure qui est obtenu à partir de cellules de levure mises en culture dans les conditions avantageuses pour la production d'alanine. La composition d'assaisonnement contient 20 % en poids ou plus d'alanine libre par rapport aux acides aminés libres.
(JA) 本発明の課題は、人体に対する安全性、甘味及び先味に優れ、動物蛋白加水分解物の代替品として問題なく使用可能な調味料組成物を提供することである。 課題の解決手段は、アラニン生産上有利な条件の下で培養された酵母の菌体から得られる酵母エキスを含む調味料組成物であって、遊離型アラニンを遊離型アミノ酸に対して20重量%以上含む調味料組成物である。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LR, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)