Asahi Group Holdings Ltd. | Date: 2017-01-25
The present invention provides a method of producing a yeast extract with a high nucleic acid content from yeast cells. The method of producing a yeast extract of the present invention includes: (1) a step of subjecting yeast cells to a heat sterilization at 100 to 130C for 10 to 90 seconds, (2) a step of preparing a yeast extract by subjecting the yeast cells sterilized in step (1) to an extraction treatment at 50 to 85C and a pH of 7 to 10, (3) a step, performed after step (2), of subjecting the obtained yeast extract to a solid-liquid separation treatment to remove at least a portion of the insoluble matter, (4) a step, performed after step (3), of subjecting the yeast extract from which the insoluble matter has been removed to a nuclease treatment and a deaminase treatment, and (5) a step, performed after step (4), of subjecting the yeast extract to a heat sterilization treatment.
Asahi Soft Drinks Co. and Asahi Group Holdings Ltd. | Date: 2014-12-25
Provided is a thirst-quencher-like acidic milk-based beverage and a method for producing the same, of which white turbidity typical of milk-based beverages is suppressed, which provide milkiness characteristic of milk-based beverages, and which has the appearance desired of sports drinks. The acidic milk-based beverage contains milk, a stabilizer of milk protein, and water, and the solid non-fat content thereof is 0.15 to 0.4 mass %, and the pH is not higher than 4.0. In particular, by controlling the lightness L to 25 to 47 in the Hunter Lab color space, the beverage made be useful as a thirst quencher beverage.
Shinko Sugar Mill Co. and Asahi Group Holdings Ltd. | Date: 2014-05-14
A method for producing raw sugar and ethanol which includes the steps of: heating and clarifying a plant origin sugar juice; concentrating the clear sugar juice so that the Brix value of the clear sugar juice is 15 to 50%; cooling the syrup to a fermentation temperature; fermenting the syrup, thereby selectively converting the saccharide components other than sucrose in the syrup into ethanol; and concentrating the fermented solution.
Asahi Group Holdings Ltd. | Date: 2013-07-31
Provided are a method for producing a seasoning that can be added to foods and beverages, has favorable taste, and is able to impart flavor, saltiness, richness, sweetness, foretaste, aftertaste or meat flavor and the like, a seasoning, flavor enhancer, saltiness enhancer, richness enhancer and meat flavor enhancer, and a food or beverage containing that seasoning. The method for producing a seasoning comprises heating a mixture containing 3% by weight to 24% by weight of a yeast extract having a high glutamic acid content in which the glutamic acid content thereof is 10% by weight or more, and 5% by weight to 25% by weight of a yeast extract having a high glutathione content in which the glutathione content thereof is 5% by weight or more.
Asahi Group Holdings Ltd. | Date: 2014-10-29
Provided is a high-value added fertilizer using a microorganism or a component of a microorganism and especially a fertilizer capable of promoting the bearing of fruit trees and fruit vegetables. A reducing fertilizer obtained by subjecting a mixture of a microorganism or a component of a microorganism with phosphoric acid component and/or potassium component to a hydrothermal reaction treatment is capable of promoting the growth the roots, especially, the root hairs of fruit trees and also promoting the enlargement of their fruits. In particular, because of the reducing characteristic, the reducing fertilizer of the present invention has an excellent affinity for cells constituting the roots, and enables phosphoric acid component and potassium component, which are useful fertilizer components, to be absorbed effectively
Asahi Group Holdings Ltd. | Date: 2015-07-22
[Object] An object of the present invention is to provide a method for producing sugar and ethanol wherein sucrose is hardly decomposed during fermentation of a sugar liquid; yield of the sugar is high; and at the same time, yield of the ethanol is high. [Solving Means] A method for producing sugar and ethanol comprising the steps of: heating and cleaning a sugar liquid derived from a plant; fermenting the cleaned liquid which has been adjusted to suitable temperature to selectively convert sugar components other than sucrose in the cleaned liquid into ethanol; and concentrating the obtained fermented liquid.
Asahi Group Holdings Ltd. | Date: 2014-04-30
An object of the present invention is to provide a sucrose unassimilating yeast which has a flocculation ability and has much of a proven performance of food production. The present invention pertains to a yeast strain expressed by accession number: NITE BP-1587.
Asahi Group Holdings Ltd. | Date: 2015-12-02
An object of the present invention is to provide a method for producing an amino acid-rich yeast which contains free amino acid in a high concentration. The present invention provides a method for producing an amino acid-rich yeast, which includes liquid-culturing a yeast in a stationary phase of proliferation under the condition that the pH of a liquid medium is equal to or higher than 7.5 and lower than 11; a method for producing an amino acid-rich yeast, which includes adjusting the pH of a liquid medium of the yeast in a stationary phase of proliferation to equal to or higher than 7.5 and lower than 11, and further culturing the yeast in the above pH range; a method for producing an amino acid-rich yeast, wherein the yeast is Saccharomyces cerevisiae or Candida utilis; an amino acid-rich yeast obtained by any one of the above methods for producing an amino acid-rich yeast; the amino acid-rich yeast extract wherein the amount of a free amino acid is from 7.5 to 18.0% by weight per dry yeast cell; and an amino acid-rich yeast extract extracted from the above amino acid-rich yeast.
Asahi Group Holdings Ltd. | Date: 2013-02-06
The present invention relates to a method of culturing a yeast including culturing the yeast in a liquid medium whose citric acid concentration is equal to or greater than 20 mM; a method of culturing a yeast as described above, wherein the citric acid concentration of the liquid medium at the initiation of the culture is lower than 20 mM, and the method includes a step of adjusting the citric acid concentration of the liquid medium at 20 to 200 mM during a time after the initiation of the culture until the termination of the logarithmic growth phase; and a method of producing a yeast extract, wherein the method includes a step of extracting a yeast extract from a yeast cultured by any of the aforesaid methods; and a method of producing a food or drink, wherein the method includes using, as a starting material, one or more products selected from the group consisting of a yeast cultured by any of the aforesaid methods and a yeast extract prepared from such yeast. The present invention is capable of providing a method of culturing a yeast, whereby the glutathione content in the yeast cells can be increased without applying genetic modifications.
Asahi Group Holdings Ltd. | Date: 2013-03-27
An object of the present invention is to provide a seasoning composition which is highly safe to the human body, has excellent sweet taste and first taste, and can be used as an alternative to an animal protein hydrolysate without causing any problem. Means for solving the problem is a seasoning composition comprising a yeast extract obtained from yeast fungus bodies cultured under conditions advantageous for production of alanine, wherein the seasoning composition contains 20% by weight or more of free alanine based on free amino acids.