Aspergillus oryzae and application method thereof in preparing sauce fragrant flavor material

A technology for Aspergillus oryzae and sauce flavor, which is applied in the field of Aspergillus oryzae and its application in the field of preparation of flavoring materials, can solve the problems of potential safety hazards of chemically synthesized meat flavors, insufficient product aroma, increased production costs, etc., and achieves high safety and aftertaste. Long, full-bodied effect

Active Publication Date: 2012-11-21
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process has the advantages of relatively mature production technology and time-saving; but it also has the advantages of high production cost (enzyme preparation cost accounts for more than 15% of the total product cost), insufficient aroma of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Take 10kg of fresh beef (without fat), grind it with a screw meat grinder, add 3kg of water, cook for 2.0h, and cool to room temperature for later use.

[0020] (2) Mix 2.0kg of defatted soybean meal with 0.5kg of bran, moisten with water (2.0kg) for 30 minutes, cook at normal pressure for 50 minutes, and cool to room temperature for later use.

[0021] (3) Aspergillus oryzae (CCTCC NO.M2012265) and Aspergillus niger ATCC16404 were successively inoculated in soybean milk slant medium to activate for 3-5 generations, and then inoculated into bran medium (water content 40- 45%), cultured in an environment at 28°C and a relative humidity of 95% for 40 hours to prepare Aspergillus oryzae and Aspergillus niger species for use.

[0022] (4) Take a certain amount of Aspergillus oryzae and Aspergillus niger seed koji and mix well with 2.5kg flour, so that the number of spores of Aspergillus oryzae and Aspergillus niger reaches 2.0×10 8 and 6.6×10 7 spores / g material.

[...

Embodiment 2

[0031] (1) Take 10kg of fresh pork (without fat), grind it with a screw meat grinder, add 3kg of water, cook for 1.5h, and cool to room temperature for later use.

[0032] (2) Mix 1.5kg of defatted soybean meal with 0.5kg of bran, moisten with water (1.6kg) for 30 minutes, cook at normal pressure for 50 minutes, and cool to room temperature for later use.

[0033] (3) Aspergillus oryzae (CCTCC NO.M2012265) and Aspergillus niger ATCC16404 were successively inoculated in soybean milk slant medium to activate for 3-5 generations, and then inoculated into bran medium (water content 40- 45%), respectively cultured at 28°C and 95% relative humidity for 40 hours to prepare Aspergillus oryzae and Aspergillus niger species for use.

[0034] (4) Take a certain amount of Aspergillus oryzae and Aspergillus niger seed koji and mix well with 2.5kg flour, so that the number of spores of Aspergillus oryzae and Aspergillus niger reaches 1.0×10 8 and 3.3×10 7 spores / g material.

[0035] (5) ...

Embodiment 3

[0043] (1) Take 10kg of fresh chicken breast, grind it with a screw meat grinder, add 3kg of water, cook for 1.0h, and cool to room temperature for later use.

[0044] (2) The rest of the steps are the same as in Example 2, and finally the seasoning of chicken with strong sauce flavor is worth it.

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PUM

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Abstract

The invention discloses an aspergillus oryzae and an application method thereof in preparing sauce fragrant flavor material. The aspergillus oryzae was preserved in a China Typical Culture Collection Center in July 1st, 2012, and the preservation number is CCTCC NO.M2012265. The aspergillus oryzae provided by the invention and aspergillus niger are mixedly fermented, a fermentation condition is controlled, enzyme systems produced by the two aspergilli are utilized for the controllable enzymolysis of raw material to obtain enzymolysis liquid containing rich small molecular weight peptide (1-5kDa), amino acid and sauce fragrant material, and finally the sauce fragrant meat flavor material is obtained. Compared with the meat flavor material prepared in a method of directly adding commercial enzymic preparations, the meat flavor material prepared in the method disclosed by the invention has the advantages of low cost, mellow taste, strong sauce fragrance, nature, safety and the like.

Description

Technical field: [0001] The invention relates to an aspergillus oryzae and a method for preparing flavorings thereof, in particular to a method for preparing sauce-flavored flavorings. Background technique: [0002] After nearly 30 years of development, my country's salty flavors have formed an independent industry, with annual sales of more than 10 billion yuan. The fields of application include instant noodles, meat products, quick-frozen food, chicken essence, convenience snacks and other industries. The output value exceeds RMB 1 trillion. At present, meat flavorings mainly use raw materials (meat) cooking, ground meat, enzymatic hydrolysis (protease) with external commercial enzyme preparations, Maillard reaction, addition of excipients (maltodextrin, etc.), drying (spray drying or microwave drying) etc.), post-flavor modification (adding liquid meat essence, etc.) and other processes. This process has the advantages of relatively mature production technology and time-...

Claims

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Application Information

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IPC IPC(8): C12N1/14A23L1/231C12R1/69A23L27/26
Inventor 高献礼陆健闫爽
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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