Preparation method of strong-flavor peptide in consomme soy sauce and application of flavor thickening peptide

A technology of thick taste peptide and soy sauce, which is applied in the fields of application, food preparation, food science, etc., to achieve the effect of improving thick taste and high flavor intensity

Inactive Publication Date: 2015-12-09
JIANGSU SUMEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, so far, there has been no report on the isolation and identification of a taste peptide with the amino acid sequence Glu-Gln-Gln-Pro-Glu from wheat or wheat gluten hydrolyzate, wheat or wheat gluten fermentation products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Wheat flour is extruded and puffed, inoculated with Aspergillus oryzae koji essence of 0.02% of wheat weight after cooling, the temperature of cultivation is 28 DEG C, the humidity is 95%, and the cultivation time is 72h to obtain koji;

[0023] (2) Mix the prepared Daqu with brine twice its weight, ferment for 30 days using the high-salt dilute soy sauce brewing method (GB18186-2000), add 0.005% (g / ml) glutaminase, and continue the fermentation After 90 days, heat treatment at 90°C for 15 minutes, pressing, and filtering to obtain the stock solution of baitang soy sauce.

[0024] (3) passing the said baitang soy sauce stock solution through an ultrafiltration membrane with a molecular weight of 5000Da, and getting the permeate;

[0025] (4) Add ethanol to the permeate until the volume concentration of ethanol reaches 80%, precipitate macromolecular proteins and polypeptides, take the supernatant, and freeze-dry to obtain a peptide-rich fermentation product.

[002...

Embodiment 2

[0038] (1) Wheat flour is extruded and puffed, inoculated with 0.2% of wheat weight Aspergillus oleifera after cooling, the temperature of cultivation is 36°C, the humidity is 70%, and the cultivation time is 40h to obtain koji;

[0039] (2) Mix the prepared daqu with salt water 4 times its weight, and ferment for 40 days using the high-salt dilute soy sauce brewing method (GB18186-2000), add 0.1% (g / mL) glutaminase, and continue to ferment until After 60 days, heat treatment at 100°C for 10 minutes, pressing, and filtering to obtain the stock solution of baitang soy sauce.

[0040] (3) passing the white soup soy sauce stock solution through an ultrafiltration membrane with a molecular weight of 5000Da, and getting the permeate;

[0041] (4) Add ethanol to the permeate until the volume concentration of ethanol is 90%, precipitate macromolecular proteins and polypeptides, and take the supernatant to obtain an enzymatic hydrolyzate rich in Glu-Gln-Gln-Pro-Glu.

[0042] (5) The ...

Embodiment 3

[0044] (1) Wheat flour is processed through extruding and puffing, and after cooling, inoculate 0.1% of wheat weight aspergillus oryzae koji essence and cultivate, the temperature of cultivation is 30 ℃, humidity is 90%, and cultivation time is 48h, obtains koji;

[0045] (2) Mix the prepared Daqu with salt water three times its weight, and ferment it for 35 days using the high-salt dilute soy sauce brewing method (GB18186-2000), add 0.01% (g / mL) glutaminase, and continue the fermentation After 70 days, heat treatment at 95°C for 12 minutes, pressing, and filtering to obtain the stock solution of baitang soy sauce.

[0046] (3) passing the white soup soy sauce stock solution through an ultrafiltration membrane with a molecular weight of 5000Da, and getting the permeate;

[0047] (4) Add ethanol to the permeate until the volume concentration of ethanol is 85%, precipitate macromolecular proteins and polypeptides, and take the supernatant to obtain an enzymatic hydrolyzate rich ...

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PUM

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Abstract

The invention discloses a preparation method of flavor thickening peptide in consomme soy sauce and application of the strong-flavor peptide. The preparation method includes: using wheat flour as a raw material; obtaining consomme soy sauce through the steps of starter making, fermentation, adding of glutaminase, fermentation, treatment and the like; enabling the consomme soy sauce to pass an ultrafiltration membrane of 5000 Da in molecule weight; taking permeate; separating and purifying the permeate to obtain a novel flavor thickening peptide product. An amino acid sequence of the flavor thickening peptide is Glu-Gln-Gln-Pro-Glu. The flavor thickening peptide has high flavor development strength, and can remarkably thicken flavor of food when being applied to the food at concentration of 300ppm, thereby being widely suitable for the field of food and condiments.

Description

technical field [0001] The invention relates to the field of food biotechnology, in particular to a method for preparing thick-flavored peptides in white soup soy sauce by using wheat flour, and its application in condiments, frozen foods, and instant foods. Background technique [0002] White soup soy sauce is a specialty of Huai'an area in northern Jiangsu. It is mainly produced in the four districts of Qinghe, Qingpu, Huaiyin, and Huai'an in Huai'an City today. It is an exclusive seasoning in Huai'an area. Its name is opposite to "red soup soy sauce", because the locals refer to soy sauce (and sometimes light soy sauce) as red soup soy sauce, and the locals use light soy sauce freshly. Baitang soy sauce is brewed with special water quality and wheat in Huai'an and Huaiyin regions. It is a very common seasoning in the local area. Baitang soy sauce is light in color and sweet in taste, so it is also called "sweet soy sauce" or "sweet oil". Because of its lighter color tha...

Claims

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Application Information

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IPC IPC(8): C12P21/00A23L1/305A23L1/22
Inventor 陈奎崔春
Owner JIANGSU SUMEI FOOD
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