A fermentation process for increasing glutamic acid content

A fermentation process and glutamic acid technology, applied in the fields of food processing and fermentation engineering, can solve the problems of high input cost, large amount of microbial cells, and insignificant improvement of the umami taste of sauces, so as to reduce input costs and improve production. Benefit, reduce the effect of complicated process

Active Publication Date: 2017-01-11
FOSHAN HAITIAN FLAVOURING & FOOD CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Although the above technologies can improve the flavor of sauces, they use the method of adding microorganisms or enzyme preparations during the hydrolysis process, which requires a large amount of microbial cells, high input costs, and does not significantly improve the umami taste of sauces.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Wheat protein is extruded into protein denatured particles with a porous structure of 3-8mm in diameter, mixed with corn cakes at a weight ratio of 6:4 for cooking, and then mixed with wheat flour at a weight ratio of 6:4 to prepare protein Raw medium (i.e. protein material).

[0040]The microbial strain of high glutaminase production - Cryptococcus albidus (Cryptococcus albidus) is prepared into yeast powder, and mixed with Aspergillus oryzae spores, the inoculation amount of Aspergillus oryzae is 0.5% (w / w), and the addition amount of yeast Press 10 4 per g koji material, the two strains are mixed and evenly inoculated on the protein material.

[0041] The temperature and humidity for koji making are as follows:

[0042] From 0 to 16 hours, the temperature is controlled at 30°C and the humidity is 95%;

[0043] From the 16th to 40th hour, the temperature is controlled at 28°C and the humidity is 90%.

[0044] Among them, the same as the soy sauce koji making proce...

Embodiment 2

[0049] Wheat protein is extruded into protein-denatured particles with a porous structure of 3-8 mm in diameter, mixed with defatted soybeans at a weight ratio of 5:5 for cooking, and then mixed with wheat flour at a weight ratio of 7:3, inoculated with 0.5 % (w / w) of Aspergillus oryzae for koji making. The temperature and humidity for koji making are as follows:

[0050] From 0-16h, the temperature is 28°C and the humidity is 95%;

[0051] From the 16th to the 40th hour, the temperature is 25°C and the humidity is 90%.

[0052] Among them, the same as the soy sauce koji making process, the koji is turned once at 15h and 21h to keep the koji material well ventilated.

[0053] Microbial strains Cryptococcus albidus and Lactobacillus rhamnosus with high glutaminase production were prepared into liquid culture solution. When turning over at 15h, use 10 5 The addition amount of koji per gram was evenly sprayed in the albumen koji, and the ventilation was continued until 40h. ...

Embodiment 3

[0059] Soybean protein powder is extruded and expanded into protein denatured particles with a porous structure of 3-8mm in diameter to obtain a protein material with good water absorption and bulkiness. It is mixed with rice at a weight ratio of 5:5 for cooking, and then mixed with rice at a weight ratio of 5:5. Mix wheat flour at a ratio of 9:1 and inoculate 0.5% (w / w) Aspergillus oryzae for koji making. The temperature and humidity for koji making are as follows:

[0060] On the 0th-14th hour, the temperature is 28°C and the humidity is 95%;

[0061] From the 14th to 40th hour, the temperature is 25°C and the humidity is 90%.

[0062] Among them, the same as the soy sauce koji making process, the koji is turned once every 14h and 24h to keep the koji material well ventilated.

[0063] Microbial strains Cryptococcus albidus and Lactobacillus rhamnosus with high glutaminase production were prepared into liquid culture solution. At 20h, with 10 6 The addition amount of koj...

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PUM

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Abstract

The invention discloses a fermentation technology for increasing content of glutamic acid. The fermentation technology includes following steps: preparing a protein material, preparing a koji and performing hydrolysis. A high-yield glutaminase microorganism is added when the koji preparing process begins or after the koji preparing process beginning, wherein an adding amount of the high-yield glutaminase microorganism is 103-107 per gram of the koji. In the fermentation technology for increasing the content of the glutamic acid, a mixed koji preparing operation is carried out through addition of the high-yield glutaminase microorganism on the basis of a distiller's yeast preparing technology of soybean sauce to obtain a high-glutaminase-content protein koji. A high-umami seasoning sauce, in which the content of the glutamic acid is more than 30g / L, is obtained through naturally sun-treatment or thermal-insulation fermentation in large pots and then through a squeezing process and a heating and filtering process. The method is free of a complex process in which a large amount of microorganisms is added during the hydrolysis process in the prior art, is simple in producing processes, reduces an invested cost of addition of glutaminase during the hydrolysis process, and can increase production benefit.

Description

technical field [0001] The invention relates to the technical fields of fermentation engineering and food processing, in particular to a fermentation process for increasing glutamic acid content. Background technique [0002] The main umami substance in sauces is glutamic acid. The glutamic acid in protein raw materials mainly exists in the form of glutamine, so it must be hydrolyzed by cellulase, protease, peptidase and other enzymes to obtain free glutamine, and then under the action of glutaminase , in order to obtain glutamic acid, a substance with high umami taste. [0003] The preparation of fermented sauce mainly uses enzyme preparations or enzymes produced by microorganisms to hydrolyze protein raw materials, so as to obtain sauces rich in amino acids and other small molecule nutrients. And the difference of the kind of enzyme and microbial metabolic ability, the nutrient substance that hydrolysis obtains is also different, and the flavor of the seasoning sauce tha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/22A23L27/24
CPCA23L27/22A23L27/24
Inventor 洪钦辉昝继清赵丽云陈志锋吕杰
Owner FOSHAN HAITIAN FLAVOURING & FOOD CO LTD
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