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AssigneeKyowa Hakko Kogyo Co., Ltd.
InventorsChiaki Saitoh, Atsushi Yashiro, Chikara Tokunaga, Kyoko Ozawa, Atsuko Yokoi, Nobuo Ogata, Hiroshi Katahira, Keiko Ochiai, Katsuhiko Ando
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The present invention relates to a novel flavoring solution for making pickles having a flavor of foods pickled in rice bran paste (hereinafter referred to as a bran pickles flavoring solution), a clear bran pickles flavoring solution, processes for producing said solutions, a novel microorganism belonging to the genus Corynebacterium used for the production of said flavoring solutions, and a process for producing a solution containing a lactone wherein the lactone is selectively extracted from a culture of a lactone-producing microorganism. The present invention also relates to a novel bacterium of the genus Corynebacterium which has the ability to produce γ-dodecalactone and/or γ-dodecelactone and is useful for the production of said bran pickles flavoring solutions.
A process for producing a flavoring solution for making pickles having a flavor of foods pickled in rice bran paste (hereinafter referred to as a bran pickles flavoring solution), which comprises culturing a microorganism having the ability to produce lactic acid, a microorganism having the ability to produce propionic acid and a microorganism having the ability to produce γ-dodecalactone and/or γ-dodecelactone in a dispersed solution of rice bran (hereinafter referred to as a bran suspension) or a dispersed solution of treated rice bran (hereinafter referred to as a treated bran suspension) to form propionic acid and γ-dodecalactone and/or γ-dodecelactone in the culture, said bran pickles flavoring solution comprising said culture.
A bran pickles flavoring solution which contains propionic acid in an amount of 500 ppm or more and γ-dodecalactone and/or γ-dodecelactone in an amount of 100 ppm or more as bran pickles flavoring components.
A pickling solution for making pickles having a flavor of foods pickled in rice bran paste (hereinafter referred to as a bran pickling solution) which contains 50-3000 ppm propionic acid and 10-300 ppm 7-dodecalactone and/or γ-dodecelactone as bran pickles flavoring components.
A process for producing a lactone, which comprises culturing a microorganism belonging to the genus Corynebacterium and having the ability to produce at least one γ-lactone selected from the group consisting of γ-dodecalactone, γ-dodecelactone and γ-decalactone in a medium containing at least one fatty acid selected from the group consisting of oleic acid, linoleic acid and ricinoleic acid to form at least one lactone selected from the group consisting of γ-dodecalactone, γ-dodecelactone and γ-decalactone in the culture, and then recovering the formed lactone from the culture.
Corynebacterium sp. NK-1 (FERM BP-6329).
A clear bran pickles flavoring solution which contains propionic acid in an amount of 500 ppm or more and γ-dodecalactone and/or γ-dodecelactone in an amount of 20 ppm or more as bran pickles flavoring components, and which has the turbidity of 0.4 or less at 660 nm when diluted 10 times with water.
A clear bran pickling solution which contains 50-2000 ppm propionic acid and 1-150 ppm γ-dodecalactone and/or γ-dodecelactone as bran pickles flavoring components, and which has the turbidity of 0.4 or less at 660 nm.
A process for producing a lactone-containing solution, which comprises subjecting a culture of a microorganism having the ability to produce a lactone to solid-liquid separation, recovering the residue, and then extracting the lactone from said residue with an acidic aqueous solution of ethanol.
A seed strain for rice bran paste comprising a bacterium belonging to the genus Corynebacterium.
Dependencies are inferred from the claim text.