Method for preparing natural beef flavor
A flavoring agent, beef technology, applied in food preparation, protein food processing, food science, etc.
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Embodiment 1
[0060] Example 1: Fungal Fermentation of Vegetable Protein Sources
[0061] For the initial fungal culture, at a temperature of 20° C. to 35° C., a substrate comprising a cereal material such as soybean, corn, rice or wheat is cultivated for 24 hours to 72 hours using a microorganism of the genus Aspergillus as a fungal strain, thereby preparing a concentration of protease in fungal culture fluid. Then, a vegetable protein source such as soybean, corn, rice or wheat is mixed with water to a high concentration of 25% to 35%, and sterilized, and the sterilized vegetable protein source prepared above is added to the salt-free state containing Fungal broth with a high concentration of proteases to hydrolyze this vegetable protein source. Here, based on the sterilized substrate solution, a fungal culture solution is added in an amount of 10% to 100%, and the substrate is degraded at 40°C to 50°C for 48 hours to 96 hours to prepare a cereal protein hydrolyzate.
[0062] Specific...
Embodiment 2
[0076] Embodiment 2: bacterial fermentation
[0077] In order to prepare the IMP fermentation broth and the glutamic acid fermentation broth using the grain fermentation broth, a carbon source such as glucose or fructose, mineral salts such as Fe, Mg, Mn, and Zn, and vitamins were added to the grain fermentation broth prepared in Example 1, and then Sterilization, thereby preparing a medium for bacterial fermentation. Media for preparing the IMP fermentation broth and the glutamic acid fermentation broth were prepared, and for each fermentation broth, media for flask culture (primary culture), expansion culture (subculture) and main culture were prepared.
[0078] 2-1: Preparation of IMP fermentation broth
[0079] Using Corynebacterium ammoniagenes CJIP009 (KCCM-10226) described in Korean Patent Registration No. 10-0397321 (corresponding to WO International Patent Publication No. WO2002-051984), an IMP fermentation broth having an IMP concentration of 70 g / L or more was ...
Embodiment 3
[0116] Example 3: Cell Growth Rate in Case of Fungal Fermentation Products Used in Bacterial Fermentation rate check
[0117] In order to confirm the advantage of the case where the first fermentation step for fungal fermentation and the second fermentation step for bacterial fermentation are performed continuously, it was examined in the case of adding plant protein degraded by the first fungal fermentation step as a nutrient source and in the absence of Growth rate and degree of proliferation of bacterial cells with addition of vegetable protein.
[0118] Therefore, as can be obtained from Figure 4 It was seen that the bacterial cells proliferated at a high rate and in large numbers in the case of adding the plant protein degraded by the first fungal fermentation step as a nutrient source compared to the case of not adding the plant protein.
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