KR101885323B1 - Flavor-enhancing agent for food and method for preparing the same - Google Patents

Abstract

(A) fermenting rice with Aspergillus oryzae to produce a rice fermented product; (b) culturing yeast in a culture medium containing fermented rice and nitrogen source, centrifuging and mixing to produce a yeast cream; And (c) adding a protease to the yeast cream to produce a yeast extract. The present invention also relates to a method for producing a food flavor enhancing material. Thus, it is possible to produce a food flavor enhancing material which can impart a flavor of meat similar to or superior to a flavor material using a conventional synthetic amino acid or the like using a natural material.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a food flavor enhancing material,

The present invention relates to a material for enhancing food flavor and a method for producing the same, and more particularly, to a yeast extract prepared by culturing a fermented yeast strain with a carbon source and enzymatically digesting the fermented rice with a protease, And a method for producing the same.

In order to produce meat flavor without using animal protein, a unique flavor can be imparted in the maillard reaction, which is a high-temperature and high-pressure reaction using proteins such as amino acids or peptides, nucleic acids and sugars.

Cysteine can be used for the purpose of improving the flavor of food, and is mainly produced by proteolytic and semi-synthetic methods. However, it is prohibited to use the food additives other than certain foods such as breads, mixes for making them, and fruit juices in the Food Additives Revival Standard [Usage Standards for L-Cysteine Hydrochloride and Formulations Containing the L-Cysteine Hydrochloride].

  On the other hand, in Japan, a yeast extract having a high content of cysteine, glutathione and gamma glutamylcysteine has been developed and utilized to develop a meat flavor ingredient. Methods of increasing yeast extract containing cysteine at a high concentration (Japanese Patent Publication No. 2004-290183) have been known to increase the conversion rate from gamma-glutamylcysteine to cysteine through pH and temperature control.

On the other hand, a method of accumulating intracellular gamma glutamylcysteine by using a gene disruption method to increase the content of gamma glutamylcysteine in yeast is known. There is also known a method of producing a seasoning having roast meat flavor by heating yeast extract and saccharide containing glutathione. It is also known to prepare seasonings for heating under the coexistence of glutamic acid and glutathione, and seasonings containing glutamic acid and glutathione.

The use of animal protein raw materials raises the raw material costs. In the case of cysteine, a synthetic amino acid, it is difficult to develop a meat flavor-imparting material derived from vegetable raw materials because it is prohibited to use other foods than domestic ones. On the other hand, flavor materials using natural raw materials have a weak flavor and flavor materials using additives have difficulty in applying to natural concept products. In addition, in the case of flavor materials using conventional yeast extract, there is a problem that flavor can not be fully utilized due to the odor peculiar to yeast.

Therefore, there is a need to develop a flavor enhancing material for food which can effectively impart flavor of meat while using natural ingredients.

Korean Patent Registration No. 10-1500846 Korean Patent Registration No. 10-0561803

It is an object of the present invention to provide a method for producing a flavor precursor which contains an amino acid and a saccharide without artificially adding a precursor instead of a method of reacting a sulfur-containing amino acid precursor such as cysteine, methionine or thiamine with a sugar precursor such as xylose, The present invention is to provide a method for manufacturing a food flavor enhancing material which can impart a flavor of meat similar to or superior to a flavor material using a conventional synthetic amino acid or the like using yeast extract, vegetable extract, and the like.

Yet another object of the present invention is to provide a fermented rice fermented product containing glucose as a saccharide, which is suitable for use as a natural carbon source by introducing a microbial fermentation process, And to provide a method for manufacturing a food flavor enhancing material capable of reducing the use thereof.

According to an aspect of the present invention,

(a) fermenting rice with Aspergillus oryzae to produce a rice fermented product; (b) culturing yeast in a culture medium containing the rice fermented product and a nitrogen source, followed by centrifuging to prepare a yeast cream; And (c) adding a protease to the yeast cream to prepare a yeast extract.

Preferably, step (c) is followed by (c) mixing the yeast extract with a vegetable extract and purified water to prepare a food flavor enhancing material.

The step (a) comprises the steps of: (a-1) preparing washed rice by soaking the washed rice in water; (a-2) Aspergillus oryzae ) and culturing the rice seedlings; (a-3) fermenting rice juice by heating and heating; And (a-4) filtering the resultant product of step (a-3) to obtain a supernatant and then subjecting the resultant to a sterilization treatment to produce a rice fermented product.

The fermentation in step (a-3) may be performed by adding water of 1 to 2 times the weight of the original rice.

The fermentation of step (a-3) may be carried out at 50 to 80 캜 for 3 to 18 hours.

The sterilization treatment of step (a-4) can be carried out by boiling for 20 to 60 minutes at 75 to 95 캜.

(B) comprises the steps of: (b-1) preparing a culture medium containing a sterilized rice fermentation product and a nitrogen source; (b-2) culturing the yeast strain in the culture medium to prepare a culture solution; (b-3) obtaining cells by centrifugation from the cultured solution; And (b-4) preparing yeast cream by adding water to the cells.

The sterilization treatment of step (b-1) may be carried out at 110 to 130 캜 for 10 to 20 minutes.

The yeast strain of step (b-2) is selected from the group consisting of Saccharomyces cerevisiae , Candida utilis , and Zygosaccharomyces rouxii .

The above culture of step (b-2) may be performed at pH 4.0 to 6.0.

The cultivation of step (b-2) may be carried out at 25 to 35 占 폚.

The culture of step (b-2) is preferably carried out at a dissolved oxygen content of 10 to 20%.

The weight of the dried cells contained in the yeast cream of step (b-4) may be 10 to 20 wt%.

The step (c) comprises the steps of: (c-1) adding a protease to the yeast cream to prepare a yeast-derived degradation product; (c-2) centrifuging the yeast-derived degradation product to remove insoluble components and obtaining a supernatant; (c-3) Sterilizing treatment; And (c-4) concentrating the result of step (c-3) to prepare a yeast extract.

Step (c-1) can be carried out under the conditions of 50 to 60 캜, and a pH of 6 to 8.

Step (c-1) may be carried out for 15 to 25 hours.

The sterilization treatment of step (c-3) may be carried out at 90 to 110 캜 for 20 to 40 minutes.

Step (d) comprises: (d-1) preparing a mixture of the yeast extract, vegetable extract and purified water; (d-2) maintaining the pH of the mixture at 4.0 to 6.0 to prepare a pH-adjusted mixture; (d-3) reacting the pH-adjusted mixture at 100 ° C to 180 ° C for 1 to 3 hours; And (d-4) concentrating the resultant of step (d-3) to prepare a pasty food flavor enhancing material.

The mixture of step (d-1) comprises, relative to 100 parts by weight of the yeast extract, 3 to 7 parts by weight of a vegetable extract; And 60 to 90 parts by weight of purified water.

The vegetable extract may include at least one selected from onion extract and garlic extract.

The vegetable extract may contain an onion extract and a garlic extract in a weight ratio of 2: 1 to 1: 1.

The pH adjustment in step (d-2) may be performed using caustic soda.

In step (d-3), a Maillard reaction can be performed.

According to another aspect of the present invention,

A food flavor enhancing material produced according to the above method is provided.

The food flavor enhancing material may be a flavor imparting agent.

The method for producing a food flavor enhancing material of the present invention is a method of producing a flavor enhancing material of the present invention in which a sulfur-containing amino acid precursor such as cysteine, methionine, thiamine and the like is reacted with a sugar precursor such as xylose and glucose to prepare a meat flavor, , Yeast extracts, natural extracts containing amino acids and sugars, vegetable extracts, etc., can be used to give flavors of meat similar to or superior to flavor materials using conventional synthetic amino acids.

In addition, the method for producing a food flavor enhancing material of the present invention is suitable for use as a natural carbon source by introducing a step of fermenting microorganisms using a rice fermented product containing glucose as a saccharide, Therefore, the use of nitrogen source can be reduced.

1 is a flowchart sequentially showing a method for producing a food flavor enhancing material of the present invention.
Fig. 2 shows the results of sensory evaluation of Test Example 4. Fig.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

1 is a flowchart sequentially showing a method for producing a food flavor enhancing material of the present invention. Hereinafter, a method for producing a food flavor enhancing material of the present invention will be described with reference to Fig.

First, rice Aspergillus Aspergillus oryzae )to  Ferment Rice fermented water  (Step a).

Specifically, this step is preferably carried out in the following manner.

First, the washed rice is called water, and then the rice is increased to produce rice (a-1).

Then, aspergillus oryzae is inoculated on the above-mentioned rice and cultured to produce rice flour (a-2).

Next, the rice juice is fermented by sowing and heating (step a-3).

At this time, it is preferable that the fermentation is carried out at 50 to 80 ° C for 3 to 18 hours by adding 1 to 2 times the weight of water of the original rice.

When the fermentation is completed, the resultant is filtered to obtain a supernatant, and then sterilized to prepare a rice fermented product (step a-4).

Preferably, the sterilization is carried out at a temperature of 75 to 95 DEG C for 20 to 60 minutes.

Next, Rice fermented with water  Yeast cells are cultured in a medium containing a nitrogen source and centrifuged to prepare a yeast cream (step b).

Specifically, this step can be carried out according to the following method.

First, a medium containing sterilized rice fermented product and nitrogen source is prepared (step b-1)

Since fermented rice is mainly composed of glucose, fermented rice is suitable for use as a natural carbon source in fermentation of microorganisms. Unlike conventionally used molasses, protein is contained in the rice fermented product, so that there is an advantage that the amount of nitrogen source used can be reduced.

Preferably, the sterilization treatment is carried out at 110 to 130 ° C for 10 to 20 minutes and then mixed with the fermented rice and the nitrogen source before inoculation of the strain.

Thereafter, a yeast strain is inoculated in the culture medium and cultured to prepare a cultured solution (step b-2).

The yeast strain is a Saccharomyces three Levy MY process jiae (Saccharomyces cerevisiae , Candida utilis and Zygosaccharomyces rouxii , and more preferably Saccharomyces cerevisiae, such as Saccharomyces cerevisiae, cerevisiae .

The culture is preferably carried out at a pH of 4.0 to 7.0, more preferably at a pH of 4.5 to 6.0, and a pH adjusted sodium hydroxide aqueous solution may be used. Also, it is preferable that the culture is performed at a temperature of 25 to 35 DEG C and the dissolved oxygen amount is 10 to 20%.

Thereafter, cells are obtained from the cultured solution (step b-3).

The cells are preferably obtained by centrifugation at 4000 to 8000 rpm for 10 to 30 minutes.

Thereafter, water is added to the cells to prepare a yeast cream (step b-4).

The weight of the dried cells contained in the yeast cream is preferably 10 to 20 wt%.

Next, the yeast cream was added with protease ( protease ) Is added to prepare a yeast extract (step c).

This step is preferably carried out in accordance with the following method.

First, a yeast-derived degradation product is prepared by adding protease to the yeast cream (step c-1).

Preferably, the yeast-derived degradation product is performed at a temperature of 50 to 60 ° C and a pH of 6 to 8 for 15 to 25 hours.

Thereafter, the yeast-derived degradation product is centrifuged to remove insoluble components and a supernatant is obtained (step c-2).

The supernatant is sterilized (step c-3).

The sterilization treatment is preferably performed at 90 to 110 ° C for 20 to 40 minutes.

Thereafter, the resultant of step (c-3) is concentrated to prepare a yeast extract (step c-4).

Next, the yeast extract Vegetable extract  And Purified water  To prepare a food flavor enhancing material (step d).

This step is preferably carried out in accordance with the following method.

First, a mixture of the yeast extract, vegetable extract, and purified water is prepared (step d-1).

The mixture is prepared by mixing 3 to 7 parts by weight of a vegetable extract with 100 parts by weight of a yeast extract; And purified water 60 to 90 parts by weight.

The vegetable extract may include at least one selected from onion extract and garlic extract.

The vegetable extract preferably contains onion extract and garlic extract in a weight ratio of 2: 1 to 1: 1.

Thereafter, the pH of the mixture is preferably maintained at 4.0 to 7.0, more preferably at pH 4.5 to 6.0 to prepare a pH-adjusted mixture (step d-2).

The pH adjustment is preferably performed using caustic soda.

The pH-adjusted mixture is reacted at 100 ° C to 180 ° C for 1 to 3 hours (step d-3).

The high temperature and high pressure reaction may be a Maillard reaction.

The Mairrad reaction is a phenomenon in which a new substance is produced through the initial, intermediate, and final steps in which the amino group of the amino acid and the carbonyl group of the reducing sugar are condensed. For example, when baking bread in an oven, the exposed outer surface of the bread is said to have a mild reaction in the hot heat, turning it into brown and producing a savory taste.

In order to sufficiently produce the flavor of meat through the Mairrad reaction, a yeast extract using rice fermented materials rich in amino acid and nucleic acid content was used as a first amino acid source, and garlic and onion Can be used as a saccharide source.

Finally, the resultant of step (d-3) is concentrated to prepare a paste-type food flavor enhancing material (step d-4).

The present invention provides a food flavor enhancing material produced according to the above-described method.

Wherein the food flavor enhancing material is for imparting a meat flavor.

[Example]

Manufacturing example  One: Fermented rice  Produce

The washed rice was immersed in water, and the water was extracted. The rice which was grown at 100 ° C was inoculated with Aspergillus oryzae . Then, 1.5 times as much water as the original rice was added and the mixture was fermented at 60 DEG C for 5 hours. Then, the supernatant was separated by centrifugation at 4000 rpm for 20 minutes, and fermented rice was sterilized by boiling at 85 ° C for 30 minutes.

Manufacturing example  2: Yeast cream production

The carbon source and the nitrogen source were separated and sterilized at 121 ° C for 15 minutes, and then mixed before inoculation to prepare a medium having the composition shown in Table 1 below. Subsequently, the medium was incubated with Saccharomyces cerevisiae) inoculated with the strain to 5 wt% contrast medium and, 30 ℃, pH 4.0 ~ 6.0 (50% caustic soda used), dissolved oxygen (DO) was maintained for 10 to 20%, based on the residual amount of the initial contrast, rpm And cultured in a fermenter of 350-600, 5 L capacity for 20 hours. The dried cell mass of the culture solution was about 5%, and cells were obtained by centrifugation at 6000 rpm for 20 minutes. Thereafter, the obtained cells were hydrolyzed to prepare a yeast cream having a dry cell weight of 15% (w / w).

ingredient Content (wt%) water 80.86 Fermented rice 18 Soy peptone One 75% phosphoric acid 0.14 sum 100

Example  1: Preparation of yeast extract

Protease was added to the yeast cream prepared according to Preparation Example 2 to 0.18 wt%, and the yeast cells were enzymatically digested at 55 DEG C and pH 7 for 20 hours. Thereafter, the insoluble component was removed through a continuous centrifuge, the sterilization process for microbial control was continued at 100 ° C for 30 minutes, and a concentrated yeast extract was prepared using a vacuum concentrator so as to have a solid content of about 60 wt%.

Example  2: Manufacture of food flavor enhancing materials

The yeast extract, onion extract, garlic extract, and purified water prepared according to Example 1 were mixed in the composition shown in Table 2, and the mixture was adjusted to pH 4.5 to 6.0 with caustic soda. Thereafter, the mixture was reacted in a high-temperature and high-pressure reactor at rpm 220, 110 ° C for 1 hour and 30 minutes to prepare a paste-type food flavor enhancing material.

ingredient Ratio (wt%) Rice fermented yeast extract 58.0 Onion concentrate 1.5 Garlic concentrate 1.0 Purified water 39.5 Sum 100.0

Comparative Example  One

A yeast extract was prepared in the same manner as in Example 1, except that yeast was cultured using conventional molasses (HYDEX molasses) instead of rice fermentation product.

Comparative Example  2

A food flavor enhancing material was prepared in the same manner as in Example 2, except that yeast was cultured using conventional molasses (HYDEX molasses) instead of rice fermentation product.

[Test Example]

Test Example  1: Analysis of composition of food flavor enhancing material

Table 3 shows the results of analysis of components (sugar, protein content, amino nitrogen) of yeast extract, onion extract and garlic extract, which are components used in the food flavor enhancing material of Example 2. [

ingredient Fructose Glucose Sucrose Maltose Total Protein content Amino nitrogen content (mg / kg) (mg / kg) (mg / kg) (mg / kg) (%) (%, w / w) (%, w / w) Onion extract 79686 105443 30172 132536 63.15 - - Garlic extract <500 <500 <1000 39266 65.34 - - Yeast extract - - - - - 36.8 2.7

According to Table 3, it can be seen that the total content of sugars contained in the vegetable extract is similar but the types of sugars contained therein are different, and that the onion extract contains the monosaccharide and the garlic extract contains the polysaccharide.

Test Example  2: Fermented rice  And component analysis of molasses

The total sugar and free sugar contents of the rice fermented product prepared according to Preparation Example 1 and the conventional molasses of Comparative Example 1 were analyzed and the results are shown in Table 3 below.

division Total
(%, w / w) Free sugar (%, w / w) Fructose Glucose Sucrose Lactose Maltose Fermented rice 31.01 - 29.8 - - - molasses 30.5 6.9 6.0 17.5 - -

According to Table 4, fermented rice showed no significant difference in total sugar content compared to molasses, but unlike molasses, most of the free sugars were composed of glucose. Thus, fermented rice was suitable as a natural carbon source for microbial fermentation .

Table 5 below shows the total nitrogen content (TN), amino nitrogen content (AN) and pH analysis results of the rice fermented product.

Total nitrogen content (%, w / w) Protein content (%) Amino nitrogen content (%, w / w) pH Fermented rice 0.452 2.83 0.08 6.20

Table 6 below shows the results of analysis of the free amino acid content of fermented rice.

Test Example  3: Amino acid analysis of yeast extract

The amino acid components of the yeast extract prepared in Example 1 and the molasses in Comparative Example 1 were compared and shown in Table 7 below.

Free amino acid type Free amino acid content (%, w / w) Example 1
(Yeast material using fermented rice) Comparative Example 1
(Yeast material for molasses) ASP 3.00 2.42 THR 2.45 2.98 SER 3.74 3.71 GLU 4.74 6.93 PRO 0.84 0.21 GLY 1.81 2.03 ALA 3.50 4.45 CYS 1.53 0.42 VAL 3.75 3.44 MET 1.15 1.32 ILE 3.28 2.76 LEU 4.83 4.68 TYR 2.40 2.21 PHE 4.50 2.71 HIS 3.34 3.97 LYS 3.70 2.94 ARG 3.60 3.06 Total free amino acids 52.16 50.21

Test Example  4: Sensory evaluation

The ingredients for enhancing the flavor of the food prepared according to Example 2 or Comparative Example 2 were added to the ryegrass sauce ( Table 8) so as to have a concentration of 0.5% (w / w) and the ryegrass sauce was used. Cooked and sensory evaluation . The sensory evaluation was carried out with a score of 15 points for 20 sensory evaluators (the higher the score, the higher the intensity). The roast beef flavor, meatiness, harmony, mouthfulness, . The results are shown in FIG. 2 and Table 9 below.

ingredient Ratio (wt%) Beef ribs 40.00 Cave 45.00 Brewed soy sauce 2.20 Sugar 2.50 garlic 2.40 Green onion 1.50 onion 2.40 Sesame oil 0.80 Sun salt 0.60 Black pepper 0.04 water 2.56 Sum 100.00

Item No addition (control) Example 2 Addition Comparative Example 2 Addition Roast beef flavor 8.1 12.8 11.0 Comprehensive likelihood 9.3 12.2 11.4 sweetness 10.1 10.4 11.6 Deep flavor 7.6 12.5 12.3 Harmony 9.2 11 10.8 Meat 6.6 4.9 5.2

According to the results, ribs cooked using the rib-like sauce added with the flavor enhancing material of Example 1 had a higher score on all items than those of the non-additive group, and compared to the conventional flavor enhancing material using molasses of Comparative Example 2, It can be seen that all the items except for the small ones are highly evaluated.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, many modifications and changes may be made by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims. The present invention can be variously modified and changed by those skilled in the art, and it is also within the scope of the present invention.

Claims (18)

(a) fermenting rice with Aspergillus oryzae to produce rice fermented product;
(b) culturing yeast in a culture medium containing the rice fermentation product and nitrogen source as a carbon source, followed by centrifuging and hydrolyzing to prepare a yeast cream;
(c) preparing a yeast extract by adding a protease to the yeast cream; And
(d) mixing the yeast extract with a vegetable extract and purified water to prepare a food flavor enhancing material,
The step (d)
(d-1) 3 to 7 parts by weight of a vegetable extract relative to 100 parts by weight of the yeast extract; And 60 to 90 parts by weight of purified water, and the vegetable extract is prepared by mixing a mixture of onion extract and garlic extract at a weight ratio of 2: 1 to 1: 1;
(d-2) maintaining the pH of the mixture at an acidity of 4.5 to 6.0 to prepare a pH-adjusted mixture;
(d-3) subjecting the pH-adjusted mixture to a Maillard reaction at 100 ° C to 130 ° C for 1 to 3 hours; And
(d-4) concentrating the result of step (d-3) to prepare paste-type food flavor enhancing material,
Wherein the food flavor enhancing material is a meat flavor imparting agent. delete The method according to claim 1,
Step (a)
(a-1) washing the washed rice with water and then adding it to produce rice;
(a-2) preparing emulsion-treated rice grown by inoculating and cultivating Aspergillus oryzae on the rice added;
(a-3) fermenting emulsion-treated rice; And
(a-4) filtering the resultant product of step (a-3) to obtain a supernatant, and subjecting the fermented product to a sterilization treatment to produce a rice fermented product. The method of claim 3,
Wherein the fermentation in step (a-3) is performed at 50 to 80 DEG C for 3 to 18 hours. The method according to claim 1,
Step (b)
(b-1) preparing a culture medium containing sterilized rice fermented product and a nitrogen source;
(b-2) culturing the yeast strain in the culture medium to prepare a culture solution;
(b-3) obtaining cells from the cultured solution; And
(b-4) preparing yeast cream by adding water to the microbial cells. 6. The method of claim 5,
Wherein the yeast strain of step (b-2) is any one selected from the group consisting of Saccharomyces cerevisiae , Candida utilis , and Zygosaccharomyces rouxii . (Method for manufacturing food flavor enhancing material). 6. The method of claim 5,
Wherein the culture of step (b-2) is performed at a pH of 4.0 to 7.0. 6. The method of claim 5,
Wherein the weight of the dried cells contained in the yeast cream of step (b-4) is 10 to 20 wt%. The method according to claim 1,
Step (c)
(c-1) preparing a yeast-derived degradation product by adding a protease to the yeast cream;
(c-2) centrifuging the yeast-derived degradation product to remove insoluble components and obtaining a supernatant;
(c-3) Sterilizing treatment; And
(c-4) concentrating the result of step (c-3) to prepare a yeast extract. 10. The method of claim 9,
Wherein the step (c-1) is carried out at a temperature of 50 to 60 占 폚, and a pH of 6 to 8. 10. The method of claim 9,
Wherein the sterilization treatment of step (c-3) is performed at 90 to 110 DEG C for 20 to 40 minutes. delete delete delete delete delete delete delete

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