KR20030006182A - Production of a flavor-enhancer by fermentation - Google Patents
Production of a flavor-enhancer by fermentation Download PDFInfo
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- KR20030006182A KR20030006182A KR1020010041775A KR20010041775A KR20030006182A KR 20030006182 A KR20030006182 A KR 20030006182A KR 1020010041775 A KR1020010041775 A KR 1020010041775A KR 20010041775 A KR20010041775 A KR 20010041775A KR 20030006182 A KR20030006182 A KR 20030006182A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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Abstract
Description
본 발명은 4-에틸 구아이아콜(4-ethyl guaiacol)의 함량이 높은 향미액 즉, 향미료를 발효에 의하여 제조하는 방법에 관한 것이며, 상세하게는, 화본과곡류의 곡피나 겨에서, 페룰산(ferulic acid)을 유리(遊離)시켜 페룰산액을 조제하고, 농도가 높은 페룰산액에서도, 페룰산을 4-에틸 구아이아콜로 변환시키는 능력이 높은 칸디다속 효모(Candida versatilis) 균주를 사용하여, 4-에틸 구아이아콜을 높은 수율로 생성시키는 방법에 관한 것이다.The present invention relates to a method of preparing a flavor liquid having a high content of 4-ethyl guaiacol, that is, a spice by fermentation, and specifically, in a grain or bran of a flower and cereal grains, ferulic acid ( Ferulic acid solution was prepared by freeing ferulic acid, and Candida versatilis strains having high ability to convert ferulic acid to 4-ethyl guai alcohol, even in high concentration ferulic acid solution, were used. It relates to a process for producing ethyl guiacol in high yield.
4-에틸 구아이아콜은 과실주(사과주, 포도주 등)나 간장류의 제조시, 장기간의 발효·숙성 중에 미량(0∼4ppm) 생성되며 식품의 향미형성에 기여하는 향미성분으로 알려져 있다. 특히 간장류에서, 4-에틸 구아이아콜의 존재는 품질의 우위성을 나타내는 특징적인 향미성분으로 인정되고 있다. 그러므로 간장류 제조업체 및 관련기관에서는, 간장 또는 간장유사 조미액의 제조에 있어서, 4-에틸 구아이아콜을 효과적으로 생성시켜, 품질을 향상시키는 연구가 계속 이루어져 왔다.4-ethyl guiacol is known to be a flavor component that contributes to the flavor formation of foods, produced in trace amounts (0 to 4 ppm) during long-term fermentation and ripening during the production of fruit wine (apple wine, wine, etc.) or soy sauce. In soy sauces, in particular, the presence of 4-ethyl guai alcohol has been recognized as a characteristic flavor component showing superiority in quality. Therefore, studies have been made at the soy sauce manufacturers and related organizations to effectively produce 4-ethyl guai alcohol and to improve quality in the preparation of soy sauce or soy sauce-like seasoning.
종래, 간장제조에 있어서, 4-에틸 구아이아콜 생성능을 갖는 칸디다속 효모의 배양물을, 간장덧 과정에서, 초기에 첨가하여 발효시키면, 4-에틸 구아이아콜의 생성이 뚜렷하고, 4-에틸 구아이아콜을 3ppm 정도 생성시킬 때, 간장의 향미가 양호하게 된다는 연구(일본 장유연구소 잡지, Vol. 8, p.108∼116, 1982년), 간장제조에 있어서, 간장국(麴)을 담금할 때, 담금용수 또는 담금염수 대신에, 내염성 칸디다속 효모의 저염(低鹽)배양액과 에탄올 생성능을 갖는 효모를 첨가하여 향미가 양호한 저염간장 유사조미액을 제조하는 방법(일본공개특허공부, 평 4-31136)등이 발표되었다.Conventionally, in the production of soy sauce, when a culture of candida yeast having 4-ethyl guai alcohol producing ability is added and fermented at an early stage during soy sauce addition, 4-ethyl guai alcohol is clearly produced and 4-ethyl guai alcohol is produced. Soy sauce flavor is soaked when producing about 3 ppm of guai alcohol (Japanese Soymilk Research Institute Magazine, Vol. 8, p. 108 to 116, 1982). Instead of immersion water or immersion saline, a low salt culture medium of saline resistant candida yeast and a yeast having ethanol-producing ability are added to prepare a low-salt soy sauce-like seasoning liquid with good flavor -31136).
이 밖에 간장 유사조미액을 재조하기 위하여, 간장원료를 국균효소로 가수분해한 분해액(발효원액)을, 간장발효미생물을 균종별로, 고정화한 고정화균체에 차례로 접촉시켜, 조미액을 제조하는 기술도 연구·개발되었는데, 그 내용에는 내염성 칸디다속 효모의 고정화균체에 의하여, 4-에틸 구아이아콜을 생성시키는 공정에 관한 연구도 포함되어 있다.In addition, in order to prepare a soy sauce-like seasoning solution, a technique for preparing a seasoning solution is obtained by contacting a decomposed solution (fermented stock solution) obtained by hydrolyzing soy sauce raw materials with a bacterium enzyme, and then contacting fermented soybean microorganisms with immobilized immobilized cells. It has been developed, including the study of the process for producing 4-ethyl guai alcohol by immobilized cells of flame-resistant candida yeast.
그러나 상기한 간장류의 제조 또는 다른 발효식품의 제조에 있어서, 제조과정 중에 생성되는 4-에틸 구아이아콜의 량은 적고, 간장류의 경우도 그 량은 3ppm이하가 보통이다. 그러나 4-에틸 구아이아콜의 함량이 높은 향미액이나 유사한 제품에 대하여는 전혀 알려져 있지 않다. 그러므로 4-에틸 구아이아콜의 함량이 높은 향미액(향미료)을 효율적으로 제조하는 방법과 그 이용에 관한 연구 개발이 요망된다.However, in the production of the soy sauce or other fermented foods, the amount of 4-ethyl guai alcohol produced during the manufacturing process is small, and in the case of soy sauce, the amount is usually 3 ppm or less. However, no known flavors or similar products with high content of 4-ethyl guaric are known. Therefore, it is desirable to research and develop a method for efficiently preparing a flavourant (flavour) having a high content of 4-ethyl guiacol and its use.
본 발명은 저렴한 페룰산 원료에서, 고농도의 페룰산액을 쉽게 제조하는 방법, 그리고 조제한 페룰산액에 4-에틸 구아이아콜 생성능이 높은 칸디다속 효모의 배양물을 첨가하여 발효시키는 것에 의하여, 4-에틸 구아이아콜을 효율적으로 생성시키는 방법을 제공하는데 목적이 있다.The present invention relates to a method of easily preparing a high concentration of ferulic acid liquid from an inexpensive ferulic acid raw material, and to fermenting by adding a fermented yeast culture with high 4-ethyl guai alcohol production ability to the prepared ferulic acid liquid. An object of the present invention is to provide a method for efficiently generating guiacol.
본 발명의 발효법에서는, 페룰산 함량이 높은 발효액을 사용하므로, 페룰산 생성능이 높지 않은 균주를 사용할 때에는, 4-에틸 구아이아콜의 생성반응이 지연되거나 충분히 진행되지 못하여, 목적을 이를 수가 없었다. 그리므로 본 발명에서는, 4-에틸 구아이아콜 생성능이 높은 균주를 선택하여 사용하고, 발효액의 페룰산 농도를 알맞게 조정하여, 사용하는 것을 기술적 과제로 하였다.In the fermentation method of the present invention, since a fermentation broth having a high ferulic acid content is used, when a strain having a high ferulic acid producing ability is used, the production reaction of 4-ethyl guiacol is delayed or not sufficiently progressed, and thus the purpose cannot be achieved. Therefore, in this invention, it was made into the technical subject to select and use the strain with high 4-ethyl guiacol production ability, and to adjust the ferulic acid concentration of a fermentation broth suitably.
본 발명은 화본과곡류의 곡피 또는 겨를 원료로 하여, 4-에틸 구아이아콜(4-ethyl guaiacol)의 함량이 높은 향미액(향미료)을 제조하는 것이며, 상세하게는, 곡류의 곡피 또는 겨에서 국균배양물의 효소작용에 의하여, 페룰산(ferulic acid)을 유리(遊離)시켜 페룰산액을 조제하고, 이 페룰산액에 발효시험에 의하여 선발한, 4-에틸 구아이아콜 생성능이 높은 카디다속 효모(Candida versatilis)의 배양액을 첨가하여 발효시킴으로서, 4-에틸 구아이아콜의 함량이 높은 발효액 즉, 향미액을 얻는 것이다. 본 발명의 방법을 공정별로 상세하게 설명하면 다음과 같다.The present invention is to prepare a flavourant (flavour) having a high content of 4-ethyl guaiacol (grain) from grains and bran of flower and grains, and in detail, by the enzymatic action of water culture, ferulic acid (ferulic acid) the glass (遊離) to prepare a ferrule approximation, and a selection by a fermentation test in the ferrule approximation, 4-ethyl guaiacol producing ability is high cardinality dasok yeast (Candida By fermentation with the addition of a culture solution of versatilis ), a fermentation broth having a high content of 4-ethyl guai alcohol, that is, a flavor liquid is obtained. The method of the present invention will be described in detail by process.
(1) 페룰산액의 조제(1) Preparation of Ferulic Acid Liquid
페룰산의 원료로서는, 페룰산을 결합형의 형태로 함유하고 있는 화본과곡류의 곡피나 겨를 사용할 수 있으며, 예를 들면 밀기울, 쌀이나 보리의 겨, 옥수수의 곡피등은 유용한 페룰산 원료이다. 이들 원료중의 결합형페룰산은 아스페르길루스(Aspergillus)속 균의 페룰산유리효소의 작용을 받아, 페룰산을 유리하게 되므로, 본 발명에서는 페룰산을 유리효소로서, 국균을 증자한 밀기울에 배양한 국균효소제를 사용하였다.As a raw material of ferulic acid, the grains and bran of the flower and cereals which contain ferulic acid in the combined form can be used, for example, wheat bran, rice bran, barley bran, corn grain etc. are useful raw materials of ferulic acid. In the present invention, the bound ferulic acid in the raw material is subjected to the action of the ferulic acid free enzyme of the genus Aspergillus , and the ferulic acid is favored. One bacterium enzyme was used.
페룰산액의 조제에 있어서는, 증자한 페룰산원료(예로서 증자한 밀기울)와 국균효소제를 약 9:1 (페룰산 원료는 증자전의 무게로, 국균효소제는 건조한 것의 무게로 환산함)로 합친 것을, 이것의 3∼5배량 (W/W)의 약 50℃의 온수에 혼합하고, 45℃로 3시간, 페룰산의 추출처리를 한 뒤, 간단한 여과로 고형물을 제거하여, 페룰산액을 얻는다.In the preparation of ferulic acid solution, a mixture of increased ferulic acid raw material (e.g., increased wheat bran) and bacteriostatic enzyme is added at about 9: 1 (the ferulic acid raw material is converted into weight before cooking, and the bacteriostatic enzyme is converted into dry weight). After mixing with 3 to 5 times (W / W) of this hot water at about 50 ° C, performing ferric acid extraction at 45 ° C for 3 hours, the solids are removed by simple filtration to obtain a ferulic acid solution.
페룰산액의 조제에 있어서, 1차 추출만으로 얻는 페룰산액의 페룰산 함량이 부족할 때에는, 1차 추출로 얻는 페룰산액에 다시, 새로운 페룰산 생성원료(증자한 페룰산 원료와 국균류효소제)를 가하여, 페룰산추출을 되풀이하는 방법(2차 또는 3차 추출하는 방법)으로, 페룰산함량이 높은 페룰산액을 조제한다. 조제한 페룰산액은 pH를 4.6∼5.0으로 조정한 뒤, 그대로 곧 사용하거나, 가열처리하여 저온에서 보관한다.In the preparation of ferulic acid liquid, when the ferulic acid content of the ferulic acid liquid obtained only by primary extraction is insufficient, the ferulic acid liquid obtained by the primary extraction is added again with a new ferulic acid-producing raw material (produced ferulic acid raw material and a national bacterium enzyme). By the method of repeating ferulic acid extraction (method of secondary or tertiary extraction), the ferulic acid liquid with high ferulic acid content is prepared. The prepared ferulic acid solution is adjusted to pH of 4.6 to 5.0, and then used immediately or stored at low temperature by heating.
(2) 칸디다속 효모의 배양(2) Cultivation of Candida Yeast
칸디다속 효모의 배양에 있어서는, 발효시험에 의하여 선발한, 4-에틸 구아이아콜 생성능이 높은 균주(NRRL Y-6652균)를 사용하고, 상법으로 제조한 국(麴)당화액 또는 엿기름 당화액의 pH를 4.6∼5.0으로 조정하여, 배지로 사용하였다. 흑국균계(예로서Aspergillus awamori)의 백색변이주를 배양한 국(麴)의 당화액을 사용할 때에는, pH조정을 하지 않고서도 배지로 사용할 수 있어서 편리하다.In cultivation of candida yeast, Korean saccharification liquid or malt saccharification liquid prepared by the conventional method using a strain having high 4-ethyl guai alcohol production ability (NRRL Y-6652 bacteria) selected by the fermentation test. Was adjusted to 4.6 to 5.0, and used as a medium. When using the saccharified solution of the broth cultured with white variant strains of black germ strains (for example, Aspergillus awamori ), it can be used as a medium without adjusting pH.
칸디다속 효모를 배양할 때에는, 상법에 따라, 배양온도 26∼30℃로 종(種)배양하고, 적당히 확대배양하여 사용하는데, 배양방법은 진탕배양, 교반배양, 통기 교반배양 중에서 적의 선택한다.When cultivating candida yeast, according to the conventional method, species culture is carried out at the culture temperature of 26-30 degreeC, and it expands suitably, and the culture method selects an enemy from shaking culture, stirring culture, and aeration stirring culture.
(3) 4-에틸 구아이아콜 발효(3) 4-ethyl guai alcohol fermentation
전기한 페룰산액에 칸디다속 효모의 배양액을 첨가하고, 이 발효액을 교반 또는 통기교반하면서, 28∼30℃로 1.5∼2.5일간 발효시킨다. 발효 과정 중의 교반 또는 통기교반은 칸디다속 효모의 4-에틸 구아이아콜 생성 반응을 촉진하고, 또 발효액을 칸디다속 효모의 생육에 알맞는 호기상태를 조성하기 위한 것이다. 그러므로 발효탱크의 용량이 큰 경우에는 통기교반에 의한 발효법이 필요하게 된다.Candida yeast culture solution is added to the above-mentioned ferulic acid solution, and the fermentation broth is fermented at 28 to 30 ° C. for 1.5 to 2.5 days with stirring or aeration. Stirring or aeration agitation during the fermentation process promotes the 4-ethyl guai alcohol production reaction of the Candida yeast, and the fermentation broth to create an aerobic state suitable for the growth of Candida yeast. Therefore, when the capacity of the fermentation tank is large, the fermentation method by aeration stirring is required.
발효가 종료된 후, 발효액은 4-에틸 구아이아콜 함량이 높고, 향미가 양호한 향미액이 되는데, 이 향미액은 여과하고 가열처리하여, 그대로 또는 가공처리한 후 사용한다.After the fermentation is completed, the fermentation broth is a flavor liquid having a high content of 4-ethyl guai alcohol and having a good flavor. The flavor solution is filtered and heated, and is used as it is or after being processed.
(실시 예 1) 향미액의 제조Example 1 Preparation of Flavor Liquid
(1) 페룰산액의 조제(1) Preparation of Ferulic Acid Liquid
밀기울에 100%량 (W/W)의 물을 혼합하고, 120℃로 60분간 가압증자한 것을 페룰산원료로 사용하고, 페룰산유리효소로서는, 국균(Aspergillus oryzae)을 상법에 따라, 증자한 밀기울에 30℃로 2일간 배양한 국균효소제를 사용하였다.100% (W / W) of water was mixed with bran, and pressurized steam at 120 ° C. for 60 minutes was used as a ferulic acid raw material. As ferulic acid free enzyme, aspergillus oryzae was added according to the commercial method. Bacillus enzyme was incubated at 30 ° C. for 2 days.
2ℓ 삼각플라스크에 50℃의 온수 800㎖을 넣고, 이것에 상기한 증자밀기울 180g(증자 전의 밀기울로서)과 국균효소제 20g(건조물로서)을 가하여, 45℃로 3시간 페룰산을 추출한 뒤, 간단한 여과로 고형물을 제거하여, 페룰산액을 조제하였는데, 1차 추출한 페룰산액에 다시 위와 동일하게, 증자한 밀기울과 국균효소제를 가하여, 페룰산을 추출하는 방법을 되풀이하여, 2차 추출 또는 3차 추출한 페룰산액을 조제하였다. 페룰산액의 수량은 1차 추출시 872㎖, 2차 추출시 902㎖, 3차 추출시 926㎖이었고, 페룰산액의 pH는 어느 것이나 6.0∼6.2였다. 페룰산액은 모두 식품용 구연산을 첨가하여 pH를 4.6정도로 조정한 후 사용하였다.Into a 2 L Erlenmeyer flask, 800 ml of hot water at 50 ° C. was added, and 180 g of the above-mentioned wheat bran (as a bran before steaming) and 20 g of a bacterium enzyme (as a dried product) were extracted, and ferulic acid was extracted at 45 ° C. for 3 hours, followed by simple filtration. The solids were removed and a ferulic acid solution was prepared. The ferulic acid solution was extracted by adding steamed wheat bran and a bacterium enzyme, and then extracting ferulic acid. The acid solution was prepared. The yield of the ferulic acid solution was 872 ml in the first extraction, 902 ml in the second extraction, and 926 ml in the third extraction. The pH of the ferulic acid solution was 6.0-6.2. The ferulic acid solution was used after adjusting the pH to about 4.6 by adding citric acid for food.
(2) 칸디다속 효모의 배양(2) Cultivation of Candida Yeast
발효시험에 의하여, 선발한 NRRL Y-6652균을 4-에틸 구아이아콜 생성능이 높은 칸디다속 효모로서 사용하였다 이 균은 국당화액에 배양하여 사용하였는데, 국으로서는, 밀가루에 25%(w/w)량의 물을 가하여, 충분히 혼합한 뒤, 시루식 증자장치에서, 1시간 수증기를 통하여 증자한 다음, 이것에 흑국균계(Aspergillus awamori)의 백색변이주를 접종하여, 30℃로 2일간 배양하고, 건조하여 사용하였다.According to the fermentation test, the selected NRRL Y-6652 bacteria were used as candida yeasts with high ability to produce 4-ethyl guai alcohol. The bacteria were cultured in a glycosylated liquor, and as a soup, 25% (w / w) in flour. A) amount of water was added, mixed well, and then steamed in a steaming steamer for 1 hour, then inoculated with a white mutant strain of Aspergillus awamori , and incubated at 30 ° C. for 2 days. And dried.
이 국(麴)에 4배량(w/w)의 물을 가하고, 상법으로 당화하여 국당화액을 제조하였는데, 이 국당화액은 pH가 3.6정도이므로 그대로 배지로 사용하였다.Four times (w / w) of water was added to the broth, and saccharified by the conventional method to prepare a saccharified solution. This saccharified solution was used as a medium as it had a pH of about 3.6.
선정한 칸디다속 효모의 배양에 있어서는, 100㎖용 진탕 플라스크에 넣은50㎖의 배지에, 한천사면배지에 배양한 균체(신선한 균체) 2백금이를 취하여 접종하고, 30℃로 2일간 진탕배양한 뒤, 확대배양하여 대수증식기 후반의 효모균체액을 발효에 사용하였다 발효액에 옮기기 직전의 배양액 중 칸디다속 효모 생존균수는 ㎖당 3.9×108개였다.In the culture of the selected Candida yeast, inoculated with 50 ml of medium (fresh cell) cultured in an agar slope medium in a 50 ml medium in a 100 ml shake flask, and incubated at 30 ° C. for 2 days. In addition, the yeast cell solution from the late logarithmic growth stage was used for fermentation. The number of viable yeast viable bacteria of the Candida genus was 3.9 × 10 8 ml / ml immediately before transfer to the fermentation broth.
(3) 4-에틸 구아이아콜 발효(3) 4-ethyl guai alcohol fermentation
1ℓ플라스크에 2차 추출한 페룰산액(페룰산 농도 389.2ppm) 540㎖와, 선정한칸디다속 효모(NRRL Y-6652균)의 배양액(생존균수 3.9×108/㎖) 60㎖를 넣고, 면전을 한 뒤, 발효액 온도를 30℃로 하고, 자기교반기로 교반하면서 발효시켰다. 발효액 조성시, 페룰산농도는 350.3ppm, 칸디다속 효모균수는 3.9×107개 /㎖ (계산상으로)로 되는데, 발효 초기에는 고농도의 페룰산의 영향으로 칸디다 효모의 생균수가 감소되나, 그 후 증식에 의하여 생균수가 증가되면서, 발효 1.5일경에는 생균수가 상당히 증가되었고, 그 후에는 다시 감소되었다.540 ml of the ferulic acid solution (ferric acid concentration 389.2 ppm) extracted secondly and 60 ml of the culture solution of the selected candida yeast (NRRL Y-6652) (60 viable cells 3.9 × 10 8 / ml) were placed in a 1-liter flask. Thereafter, the fermentation broth temperature was 30 ° C, and the fermentation was carried out while stirring with a magnetic stirrer. In the fermentation broth, the concentration of ferulic acid is 350.3ppm and the number of yeast bacteria in the Candida genus is 3.9 × 10 7 / ml (calculated phase). As the number of viable cells increased by post-proliferation, the number of viable cells increased significantly after 1.5 days of fermentation, and then decreased again.
4-에틸 구아이아콜 발효과정 중, 발효액을 취하여 여과하고, 그 여액의 일반성분 및 페놀화합물을 분석한 결과는 표 1 및 표 2와 같다. (페놀화합물은 고속액 체크로마토그래피에 의해 분석함)During the 4-ethyl guaicol fermentation process, the fermentation broth was taken out and filtered, and the results of analyzing the general components and phenolic compounds of the filtrate are shown in Tables 1 and 2. (Phenol compound is analyzed by high speed liquid chromatography)
발효과정에 있어서, 발효액 중의 페룰산에서 생성되는 4-에틸 구아이아콜의 생성율은 발효 1.5일 후에 91.5%, 2일 후에는 93.4%로서, 생성율이 양호하였으며, 4-에틸 구아이아콜의 생성은 단기간에 종료되었다.In the fermentation process, the production rate of 4-ethyl guai alcohol produced from ferulic acid in the fermentation broth was 91.5% after 1.5 days of fermentation, 93.4% after 2 days, and the production rate was good. It was terminated in a short time.
발효 중에는 4-에틸 구아이아콜의 생성과 함께, 쿠말산(p-coumaric acid)으로부터 4-에틸 페놀(4-ethyl phenol)이 생성되나 그 량은 매우 적었고 향미 가치도 떨어지므로 문제가 되지 않았다. 본 발효법으로 1.5∼2일 발효시킨 발효액은 4-에틸 구아이아콜의 함량이 250ppm 이상이고, 이 량은 발효식품인 간장의 경우에 비하여, 100배 또는 그 이상으로 많은 량이다.During fermentation, 4-ethyl guiacol was produced, and 4-ethyl phenol was produced from p-coumaric acid, but the amount was very low and the flavor value was not a problem. The fermentation broth fermented 1.5 to 2 days by this fermentation method has a content of more than 250ppm of 4-ethyl guiacol, which is 100 times or more than that of soy sauce, which is fermented food.
본 발효법에서, 발효시발액의 페룰산 농도를 과도하게 높여서 발효시키면, 페룰산 농도가 높아짐에 따라, 발효가 지연되고, 4-에틸 구아이아콜의 생성율도 떨어지게 된다. 그러므로 본 발효공정에서는 발효액의 페룰산 농도나 기타 조건을 알맞게 하여, 발효시키는 것이 중요하다.In this fermentation method, if the ferulic acid concentration of fermentation broth is excessively increased, fermentation is delayed as the ferulic acid concentration is increased, and the production rate of 4-ethyl guai alcohol is also reduced. Therefore, in this fermentation process, it is important to ferment the ferulic acid with a suitable ferulic acid concentration or other conditions.
(실시 예 2) 향미액 사용에 의한 식품의 향미 개선 시험(Example 2) flavor improvement test of food by using flavor liquid
S사 제품인 혼합간장(산분해간장 93%와 양조간장 7%를 혼합한 것)에 실시예 1의 (3)에서 1.5일간 발효시킨 발효액 즉, 향미액(4-에틸 구아이아콜 함량 약250ppm)을 첨가하되, 4-에틸 구아이아콜로서, 0.5∼2.5ppm 범위로 첨가한 5개의 시험구를 만들고, 6시간 뒤에 5명의 패널에 의하여 관능시험 하였다. ( 향 시험시는 간장원액 시료를 그대로 사용하고, 맛 시험시는 간장원액 시료를 물로 6배 희석한 것을 사용하였다.) 시험결과, 향미액을 첨가한 것은 무첨가한 것에 비하여, 산분해 간장 특유의 누른 냄새가 거의 완전하게 소실되고, 간장의 짠 맛이 완화되어 부드러워지고, 감칠맛이 부여되었다고, 패널전원이 동의하였다. 관능상으로는 간장에 4-에틸 구아이아콜로서, 1∼2ppm 첨가한 것이 적당하다고 하였다. 4-에틸 구아이아콜을 주요 성분으로 하는 향미액(향미료)을 식품의 향미개선에 사용하는 방법은 본 실시 예에 의하여, 제한되는 것은 아니며, 본 실시 예 외에 각종 조미액, 된장, 주류등의 제조에서도 유효한 재료로 사용될 수 있다. 또 훈증식품 제조시의 훈증액으로 사용될 수도 있다.Fermentation broth fermented for 1.5 days in (1) of Example 1, mixed soy sauce (93% acid-decomposed soy sauce and 7% brewed soy sauce) manufactured by S Company, that is, flavor liquid (4-ethyl guiacol content about 250 ppm) 5 test spheres were added to the range of 0.5 to 2.5 ppm as 4-ethyl guacol, and the sensory test was performed by 5 panels after 6 hours. (In the flavor test, the soy solution was used as it was, and in the taste test, the soy solution was diluted 6 times with water.) As a result of the test, the addition of the flavor solution was specific to acid-decomposed soy sauce. The panelists agreed that the squeezed odor was almost completely lost, the salty taste of the soy was alleviated and softened, and a rich flavor was given. Functionally, it was said that it was suitable to add 1-2 ppm of 4-ethyl guiacol to soy sauce. The method of using the flavor liquid (flavor) containing 4-ethyl guiacol as a main component for improving the flavor of food is not limited by this embodiment, and in addition to this embodiment, preparation of various seasoning liquids, miso, liquor, etc. It can also be used as a valid material. It can also be used as a fumigation liquid in the manufacture of fumigation food.
본 발명의 제조법에 의하여, 페룰산(ferulic acid)원료에서, 4-에틸 구아이아콜(4-ethyl guaiacol)의 함량이 높은 향미액(향미료)를 단기간에, 효율적으로 제조하는 것이 가능하다. 또 4-에틸 구아이아콜 생성능이 높은 칸디다속 효모균주는 4-에틸 구아이아콜 함량이 높은 향미액(향미료)의 제조에 유효하게 사용할 수 있다.According to the production method of the present invention, it is possible to efficiently produce a flavor liquid (flavour) having a high content of 4-ethyl guaiacol from ferulic acid raw materials in a short time. Candida yeast strain with high 4-ethyl guai alcohol production ability can be effectively used for the preparation of flavor liquid (flavor) with high 4-ethyl guai alcohol content.
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