JPS58158190 A © EPODOC / EPO
Title (A) PREPARATION OF D(-)-BETA-HYDROXYBUTYRIC ACID
Patent assignee (A); KANEGAFUCHI CHEMICAL IND
Inventor (A); HASEGAWA JIYUNZOU; OGURA MASAHIRO; KANEMA HIROSHI; KAWARADA HAJIME; WATANABE KIYOSHI
Abstract (A) PURPOSE:To obtain D(-)-beta-hydroxybutyric acid in high yield, by bringing a fungus belonging to the genus Candida into contact with crotonic acid or butyric acid. CONSTITUTION:A fungus such as Candida rugosa IFO0750 belonging to the genus Candida, capable of converting crotonic acid or butyric acid to D(-)-beta-hydroxybutyric acid or a variant such as Candida rugosa KT8202 having reduced ability to assimilate D(-)-beta-hydroxybutyric acid or deficient in it preferably obtained by the subjecting the fungus to variation treatment is brought into contact with crotonic acid or butyric acid or a substrate such as butyl alcohol, butyric anhydride, etc. which can be converted to D(-)-beta-hydroxybutyric acid by the fungus.
Pub. date 20.09.1983
Oldest priority date 16.03.1982
US4708876 A © EPODOC / EPO
Title Method for preparing cheese flavor concentrate
Patent assignee FUJI OIL CO LTD [JP]
Inventor YOKOYAMA HITOSHI [JP]; IWANAGA YUKIYA [JP]
Abstract A method is disclosed for preparing a cheese flavor concentrate. There is provided an emulsion of a fat or oil containing butyric acid as an essential constituent fatty acid, a protein, a lactic bacteria assimilable saccharide and water. To the emulsion there is added a lipolytic enzyme and a proteolytic enzyme and lactic bacteria followed by subjecting the resulting mixture to aging for a time sufficient to produce said flavor concentrate.
Pub. date 24.11.1987
Oldest priority date 22.04.1985
US5520933 A © EPODOC / EPO
Title Method for the production of foods and beverages
Patent assignee KYOWA HAKKO KOGYO KK [JP]
Inventor YOSHIDA NOBUKO [JP]; OGATA NOBUO [JP]; EGI MAKOTO [JP]; MUROMACHI HIDEO [JP]; KOIWA YOICHI [JP]; OHTA SHIGENORI [JP]
Abstract PCT No. PCT/JP92/01481 Sec. 371 Date Jul. 8, 1993 Sec. 102(e) Date Jul. 8, 1993 PCT Filed Nov. 12, 1992 PCT Pub. No. WO93/09681 PCT Pub. Date May 27, 1993.The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency in the range of 0.1 unit/mg protein or higher under the conditions that ethyl butyrate is formed by reacting 0.5% (w/w) ethanol with 2.6% (w/w) butyric acid, or a substance containing the enzyme into contact with the foods and beverages during their production process.
Pub. date 28.05.1996
Oldest priority date 12.11.1991