Title:
ENZYME COMPOSITION FOR FOOD
Document Type and Number:
WIPO Patent Application WO/2022/210963
Kind Code:
A1
Abstract:
Provided is an enzyme composition that has little foreign substances and enables the production of a food having excellent flavor and texture. This enzyme composition for a food contains a peptidase and has substantially no foreign activity.
Inventors:
MIZOBUCHI HISANORI (JP)
Application Number:
PCT/JP2022/016266
Publication Date:
October 06, 2022
Filing Date:
March 30, 2022
Export Citation:
Assignee:
NAGASE CHEMTEX CORP (JP)
International Classes:
C12N9/52; A23C13/00; A23L5/00; A23L13/00; A23L15/00; A23L17/00
Foreign References:
| JP2007319063A | 2007-12-13 | |||
| JPH02222641A | 1990-09-05 | |||
| JP2005218319A | 2005-08-18 | |||
| JP2005052052A | 2005-03-03 |
Other References:
JIRO ARIMA ; YOSHIKO UESUGI ; MASAKI IWABUCHI ; TADASHI HATANAKA: "Study on peptide hydrolysis by aminopeptidases from Streptomyces griseus, Streptomyces septatus and Aeromonas proteolytica", APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, SPRINGER, BERLIN, DE, vol. 70, no. 5, 1 May 2006 (2006-05-01), Berlin, DE , pages 541 - 547, XP019332144, ISSN: 1432-0614, DOI: 10.1007/s00253-005-0105-8
ARIMA JIRO: "Production methods of different peptide groups using aminopeptidase", 1 January 2012 (2012-01-01), XP055974295, Retrieved from the Internet [retrieved on 20221024]
ISHIDA, KENGO: "Characteristics and usage of exctract-type seasonings", SHOKUHIN KAIHATSU - FOOD PROCESSING, SHOKUHIN KENKYUSHA, TOKYO, JP, vol. 16, no. 7, 1 January 1981 (1981-01-01), JP , pages 37 - 43, XP009540175, ISSN: 0583-1121
ARIMA JIRO: "Production methods of different peptide groups using aminopeptidase", 1 January 2012 (2012-01-01), XP055974295, Retrieved from the Internet
ISHIDA, KENGO: "Characteristics and usage of exctract-type seasonings", SHOKUHIN KAIHATSU - FOOD PROCESSING, SHOKUHIN KENKYUSHA, TOKYO, JP, vol. 16, no. 7, 1 January 1981 (1981-01-01), JP , pages 37 - 43, XP009540175, ISSN: 0583-1121
Attorney, Agent or Firm:
WISEPLUS IP FIRM (JP)
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