WO2007024111A1 - A method of producing a solid seasoning using liquid culture of kojic mold from plant protein source, a solid seasoning produced from the same, a general food seasoning, sauce, dressing, soysauce, and processed food - Google Patents
A method of producing a solid seasoning using liquid culture of kojic mold from plant protein source, a solid seasoning produced from the same, a general food seasoning, sauce, dressing, soysauce, and processed food Download PDFInfo
- Publication number
- WO2007024111A1 WO2007024111A1 PCT/KR2006/003337 KR2006003337W WO2007024111A1 WO 2007024111 A1 WO2007024111 A1 WO 2007024111A1 KR 2006003337 W KR2006003337 W KR 2006003337W WO 2007024111 A1 WO2007024111 A1 WO 2007024111A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- plant protein
- protein source
- seasoning
- solid seasoning
- kojic
- Prior art date
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 46
- 239000007787 solid Substances 0.000 title claims abstract description 46
- 108010064851 Plant Proteins Proteins 0.000 title claims abstract description 34
- 235000021118 plant-derived protein Nutrition 0.000 title claims abstract description 34
- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 14
- 238000009630 liquid culture Methods 0.000 title claims abstract description 12
- 235000015071 dressings Nutrition 0.000 title claims abstract description 8
- 235000021067 refined food Nutrition 0.000 title claims abstract description 8
- 235000015067 sauces Nutrition 0.000 title claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 42
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 42
- 235000013861 fat-free Nutrition 0.000 claims abstract description 25
- 239000001963 growth medium Substances 0.000 claims abstract description 21
- 230000000593 degrading effect Effects 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 108010068370 Glutens Proteins 0.000 claims abstract description 5
- 235000021312 gluten Nutrition 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 16
- 235000013339 cereals Nutrition 0.000 claims description 11
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 11
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims description 10
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 10
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 10
- 241000131386 Aspergillus sojae Species 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 5
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 5
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 5
- 229910000160 potassium phosphate Inorganic materials 0.000 claims description 5
- 235000011009 potassium phosphates Nutrition 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 240000006439 Aspergillus oryzae Species 0.000 claims description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 2
- 239000000243 solution Substances 0.000 description 38
- 235000019640 taste Nutrition 0.000 description 27
- 235000005135 Micromeria juliana Nutrition 0.000 description 13
- 241000246354 Satureja Species 0.000 description 13
- 235000007315 Satureja hortensis Nutrition 0.000 description 13
- 238000011109 contamination Methods 0.000 description 13
- 244000005700 microbiome Species 0.000 description 12
- 150000003839 salts Chemical class 0.000 description 11
- 239000012488 sample solution Substances 0.000 description 11
- 230000001954 sterilising effect Effects 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 108090000623 proteins and genes Proteins 0.000 description 10
- 238000004659 sterilization and disinfection Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000013923 monosodium glutamate Nutrition 0.000 description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 7
- 230000017854 proteolysis Effects 0.000 description 7
- 229910001220 stainless steel Inorganic materials 0.000 description 7
- 239000010935 stainless steel Substances 0.000 description 7
- 108091005804 Peptidases Proteins 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 229940073490 sodium glutamate Drugs 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 239000000758 substrate Substances 0.000 description 6
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 5
- 239000004365 Protease Substances 0.000 description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 5
- 229940024606 amino acid Drugs 0.000 description 5
- 235000001014 amino acid Nutrition 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 235000013922 glutamic acid Nutrition 0.000 description 5
- 239000004220 glutamic acid Substances 0.000 description 5
- 235000019419 proteases Nutrition 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 4
- 238000006731 degradation reaction Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 238000006467 substitution reaction Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- DZGWFCGJZKJUFP-UHFFFAOYSA-N tyramine Chemical compound NCCC1=CC=C(O)C=C1 DZGWFCGJZKJUFP-UHFFFAOYSA-N 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000004554 glutamine Nutrition 0.000 description 1
- 150000002309 glutamines Chemical class 0.000 description 1
- 229960001340 histamine Drugs 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229940052200 mold extract Drugs 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 150000002926 oxygen Chemical class 0.000 description 1
- 238000011020 pilot scale process Methods 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229960003732 tyramine Drugs 0.000 description 1
Classifications
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
-
- 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
-
- 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
- A23L27/50—Soya sauce
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method of producing a solid seasoning using a liquid culture of kojic mold from plant protein sources, a solid seasoning produced using the method, and a general food seasoning, sauce, dressing, soy sauce or soy bean paste, or processed food including the solid seasoning.
- MSG Monosodium glutamate
- sufficiently fermented or ripened soy bean paste or soy sauce can be used to give such rich flavor to foods.
- the taste of peptides and amino acids in the soy sauce and soy bean paste is considered to act a main role in providing the rich flavor, and the peptides and amino acids are generated through the degradation of wheat or soy bean protein by protease of kojic mold in a high concentration of salt for a long period of time.
- Soy bean paste and soy sauce are produced using traditional methods for long term storage of agricultural products and using traditional methods of producing seasoning.
- the methods of producing soy bean paste and soy sauce are well known in the art.
- Plenty of patent applications applying such methods have been filed.
- a method of using a commercially available protease to obtain peptides and i amino acids from proteins is described in Korean Patent Laid-Open Gazette No. 1998-0200076.
- Korean Patent Laid-Open Gazette No. 1998-0200076 Korean Patent Laid-Open Gazette No. 1998-0200076.
- this method there are limitations in the manufacturing costs and the quality of taste.
- a method of degrading proteins using kojic mold as an enzyme source is disclosed in Japanese Patent Publication Nos. 2004-201678 and 2003-289826, and a method of degrading proteins using kojic mold extract is disclosed in Japanese Patent Publication No. 1993-084050.
- the kojic mold treatment is complex, and generally a great quantity of salt or alcohol must be added to prevent contamination from various microorganisms. Such additives inhibit the activity of enzymes, and thus the degradation of protein takes longer. Further, a great quantity of salt inhibits products from being generally used.
- a method of using liquid kojic mold has also been introduced.
- Japanese Patent Publication No. 2004-313113 discloses a method of producing seasoning by adding liquid kojic mold to extraction residues of dired fish and degrading the extraction residues of dired fish at a temperature of 50 0 C or higher while the - concentration of alcohol is maintained in the range of 2 to 5%.
- the degradation of plant protein sources using a liquid kojic mold is performed in an open system, for example an open system in which a stirrer is covered with plastic wrap, and thus the reaction solution may be contaminated by various microorganisms.
- a method of producing a peptide-containing solid seasons by degrading a plant protein source using a pure culture of kojic mold without additives such as alcohol preventing contamination from various microorganisms has not been reported.
- the present invention provides a method of producing a solid seasoning having excellent savory taste and long taste duration by reacting a plant protein source with a liquid culture medium of kojic mold at a low temperature without contamination from microorganisms.
- the present invention also provides a solid seasoning produced using the method.
- the present invention also provides a general food seasoning including the solid seasoning.
- the present invention also provides a sauce, dressing, soy sauce or soy bean paste, or processed food including the solid seasoning.
- a method of producing a solid seasoning including: mixing at least one plant protein source selected from the group consisting of sterilized soy beans, non-fat soy beans and wheat gluten, and a liquid culture medium of kojic mold, and degrading the plant protein source under unsalted and sterile conditions; and drying the degraded product to obtain the solid seasoning.
- the kojic mold may be Aspegillus oryzae or Aspegillus sojae, but is not limited thereto. Any culture medium can be used for culturing the kojic mold as long as the culture medium does not include salt, i.e., sodium chloride.
- the culture medium may include non-fat soy beans.
- the temperature at which the kojic mold is cultured is not limited as long as the kojic mold can grow and produce enzymes such as peptidase and may be in the range of 25 to 35 ° C .
- the plant protein source may be sterilized soy beans, non-fat soy beans or wheat gluten.
- the wheat gluten contains plenty of glutamines and acts a main role in savory taste of soy sauce and soy bean paste. Soy beans or non-fat soy beans are useful as an ingredient to provide a savory taste and rich flavor.
- the plant protein source may have a mean grain size of between 10 ⁇ m and 1 mm, and preferably between 50 and 250 ⁇ m.
- the plant protein source may be prepared by eliminating air in the plant protein source.
- the process of eliminating air can be performed using a method that is commonly used in the art.
- the air can be eliminated by treating the plant protein source in a vacuum or substituting air in the plant protein source with nitrogen. Accordingly, bubbles which may generate in a solution including the plant protein source can be prevented by eliminating air.
- the bubbles are known to inhibit sterilization, and thus sterilization can be more effectively performed by eliminating air.
- the liquid culture medium of kojic mold can be prepared by culturing the kojic mold of Aspergillus oryzae or Aspergillus sojae in a liquid culture medium containing 0.5 to 3.0% of sterilized non-fat soy beans, 0.1 to 1.5% of yeast extract, 0.5 to 2.5% of glucose, 0.1 to 1.0% potassium phosphate, 0.01 to 0.1 % of magnesium sulfate, and the remaining percent of water.
- the method of producing a solid seasoning may further include inactivating enzymes by heating the degraded product at a temperature in the range of 80 to 100 0 C for 10 to 40 minutes after degrading the plant protein source. Through such heat treatment, uniform products can be produced by inactivating enzyme activities and also various microorganisms which can be accidentally added to the reaction solution can be sterilized.
- the method of producing a solid seasoning may further include filtering the degraded product after inactivating enzymes. Through such filtering, solid components in the degraded product can be removed and various microorganisms can be eliminated.
- the process of degrading the plant protein source may be performed at a temperature in the range of 20 to 5O 0 C for 6 hours to 7 days, and preferably 1 to 5 days.
- the time required for the protein degradation may vary according to the titer of enzymes in the liquid culture medium, plant protein sources, etc., and be also properly controlled to a desired level according to a seasoning to be obtained.
- the protein degradation is characterized by being performed under sterile and substantially unsalted conditions. If the protein degradation is performed under high salt conditions, enzymes in the kojic mold are low resistant to salt, and thus activities of the enzymes are inhibited to elongate the reaction time.
- a substrate such as soy beans is degraded under non-sterile conditions to produce soy bean paste and soy sauce
- generally at least 10% of salt is included, and thus it usually takes several months to over one year to degrade and ripen plant protein sources.
- plenty of salt included in products could limit the range of use of the products.
- the protein degradation in an embodiment of the present invention is performed under salt-free conditions to overcome this problem. In plant protein sources, swelling and gelation can easily occur during sterilization, and thus substantial sterilization cannot easily be obtained, and this can be more serious as the concentration of protein is increased.
- protein powder having a mean grain size of between 10 m and 1 mm, and preferably between 50 and 250 ⁇ m is used to facilitate the heat transfer within the protein powder during the sterilization.
- air in a solution containing plant protein source is eliminated by substituting the air with nitrogen by injecting minute nitrogen bubbles into the solution before the sterilization, or treating the solution in a vacuum in order to prevent bubbles which may generate while a high concentration protein is sterilized.
- injecting nitrogen becomes more important as the scale of process increases.
- a lump of protein which could inhibit the sterilization is easily formed in a stationary sterilization, and thus the sterilization is performed while stirring or a continuous sterilizer is used.
- positive pressure is maintained in the culture medium. Accordingly, the protein degradation can be performed without adding salt since a contamination from various microorganisms is not expected in the culture solution.
- FIG. 1 is a flow chart illustrating a method of producing a solid seasoning according to an embodiment of the present invention.
- the solid seasoning produced according to the method of the present invention has high concentrations of amino acids and peptides, and the solid seasoning with low salt concentration can be rapidly produced without the contamination from various microorganisms.
- the solid seasoning is characterized by having a high concentration of peptides.
- a solid seasoning including 15 to 45% of peptides based on the total weight of the dried solid seasoning.
- the solid seasoning of the present invention has an excellent savory taste.
- Sensory evaluation on the obtained solid seasoning was performed as follows. First, the amount of glutamic acid in the solid seasoning was analyzed and the concentration of the solid seasoning was diluted to 0.03% which is the threshold of sodium glutamate. The sensory evaluation of the diluted solid seasoning solution was performed based on the 0.03% of sodium glutamate. When the savory taste of sample solutions is much stronger than the 0.03% of sodium glutamate, the sample solutions are further diluted to have a savory taste level similar to that of 0.03% of sodium glutamate. The sensory evaluation was performed by 10 trained panelists.
- a general food seasoning including the solid seasoning as an effective ingredient.
- Such general food seasoning may further include a filler, a diluent, or the like that are commonly used in the art in addition to the solid seasoning.
- the general food seasoning may have a certain form, for example may be liquefied or granulated seasonings.
- a sauce, dressing, soy sauce and soy bean paste, or processed food including the solid seasoning is provided.
- ADVANTAGEOUS EFFECTS In a method of producing solid seasoning according to the present invention, a solid seasoning having properties of low salt concentration, excellent savory taste, and long taste duration can be rapidly produced without contamination from various microorganisms.
- the solid seasoning, general food seasoning, sauce, dressing, soy sauce, and processed food produced according to the present invention have excellent savory taste and long taste duration.
- FIG. 1 is a flowchart illustrating a method of producing a solid seasoning according to an embodiment of the present invention.
- Example 1 Zymolysis of non-fat soy beans under unsalted and sterile conditions- Selecing optimized grain size of the non-fat soy beans
- Sample solutions were prepared by altering the mean grain size of the non-fat soy beans to evaluate the influence of the grain size of the non-fat soy beans which were used as substrates.
- Four types of non-fat soy beans were prepared.
- Aqueous Solutions respectively having unpulverized non-fat soy beans, and non-fat soy beans having grain sizes of 2 mm, 1 mm and 250 ⁇ m were prepared at a concentration of 20%, and each of the solutions were sterilized while stirring in a 5 I stainless steel culturevessel.
- Example 2 Preparation of a pilot scale of powdered seasoning from non-fat soy beans
- 20% of non-fat soy bean powder solution was prepared in another stainless steel vessel, and nitrogen gas was injected thereto while stirring.
- the substitution in the protein solution was measured using a DO meter, and the substitution was considered to be completed when the maximum saturated oxygen concentration was in the range of 0 to 5%.
- the prepared solution was sterilized while stirring at 100 rpm at 120 ° C for 0.5 hours, and cooled to a temperature of 40 °C .
- 150 I of enzyme solution was mixed with the cooled non-fat soy bean solution in the culture solution under sterile conditions, and the reaction was performed at 43 ° C for 120 hours while sterilized air was injected to the culture solution to set the inside pressure of the stainless steel vessel to 0.1 atmospheric pressure.
- the reacted solution was heated at 90 0 C for 30 minutes to inactivate enzymes, the resultant was filtered with a 0.1 m filter membrane, the filtered solution was concentrated in a vacuum, and the concentrated solution was granulated using a Brix 40 fluid bed dryer.
- yellowish brown granules having enriched flavor consisting of 8.7% of nitrogen, 32.6% of peptides, and 3.5% of glutamic acid based on the total weight of the dried resultant were obtained.
- the degree of hydrolysis was calculated by the ratio of amino-nitrogen content to the total nitrogen, and the amount of peptides was calculated by subtracting the total amount of amino acids from the total amount of proteins (the total amount of nitrogenx6.25).
- Example 3 Sensory evaluation
- Example 2 The sample solution produced in Example 2 was diluted again to prepare another sample solution.
- the number of panelists who answered that the savory taste of the sample solution produced according to Example 3 of the present invention was the same as that of the sample solution produced according to Example 2 was counted, and the results are shown in Table 2.
- Example 4 Preparation of mass production scale of powdered seasoning from non-fat soy beans 60 kg of non-fat soy beans, 15 kg of yeast extract, 60 kg of glucose, 46 kg of potassium phosphate, and 1.5 kg of magnesium sulfate were dissolved in 2400 I of distilled water in a 3000 I stainless steel culture vessel, and the culture medium was autoclaved at a temperature of 125 0 C for 30 minutes and cooled to a temperature of 50 ° C . Then the culture medium was further sterilized at 120 ° C for 30 minutes next day and cooled to a temperature of 30 0 C .
- Aspergillus sojae was pre-cultured in a 15 I culture vessel including 10 I of sterile culture solution consisting of the same as components above at 30 ° C for 24 hours. Then the culture solution was added to the 3000 I stainless steel culture vessel under sterile conditions and further cultured at 350 rpm at 1/2 vvm at a temperature in the range of 30 to 32 "C for 30 hours.
- the enzymetic activity in the final culture solution was 600 U/mL
- a solid seasoning having excellent properties can be easily produced from plant protein sources by using non-fat soy beans having a mean grain size of 1 mm to 10 ⁇ m, substituting air in a solution with nitrogen and sterilizing while stirring the solution to prevent lumping, and maintaining positive pressure during the protein degradation to prevent contamination from various microorganisms to degrade plant protein sources under sterile conditions.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Provided are a method of producing a solid seasoning including: mixing at least one plant protein source selected from the group consisting of sterilized soy beans, non-fat soy beans and wheat gluten, and a liquid culture medium of kojic mold, and degrading the plant protein source under unsalted and sterile conditions; and drying the degraded product to obtain the solid seasoning, a solid seasoning produced using the method, and a general food seasoning, sauce, dressing, soy sauce or soy bean paste, or processed food including the solid seasoning.
Description
A METHOD OF PRODUCING A SOLID SEASONING USING LIQUID CULTURE OF
KOJIC MOLD FROM PLANT PROTEIN SOURCE, A SOLID SEASONING
PRODUCED FROM THE SAME, A GENERAL FOOD SEASONING, SAUCE,
DRESSING, SOYSAUCE, AND PROCESSED FOOD
TECHNICAL FIELD
The present invention relates to a method of producing a solid seasoning using a liquid culture of kojic mold from plant protein sources, a solid seasoning produced using the method, and a general food seasoning, sauce, dressing, soy sauce or soy bean paste, or processed food including the solid seasoning.
BACKGROUND ART
Monosodium glutamate (MSG) is generally used to improve the flavor of a variety of foods. Since MSG was fist extracted from an ocean plant called "sea tangle" in 1908 by Dr. lkeda of Japan, nucleotide ingredients such as sodium inosinate and sodium guanylate have been identified as flavor enhancers to provide foods with a savory taste.
Demands for high quality and refined taste of food have been growing with economic developments, and consumers demand more "ripened" and "enriched" flavor than the savory taste in foods. Such ripened and enriched flavor is called "gokumi" in Japan and "deep taste" or "rich flavor" in Korea.
Typically, sufficiently fermented or ripened soy bean paste or soy sauce can be used to give such rich flavor to foods. The taste of peptides and amino acids in the soy sauce and soy bean paste is considered to act a main role in providing the rich flavor, and the peptides and amino acids are generated through the degradation of wheat or soy bean protein by protease of kojic mold in a high concentration of salt for a long period of time.
Soy bean paste and soy sauce are produced using traditional methods for long term storage of agricultural products and using traditional methods of producing seasoning. The methods of producing soy bean paste and soy sauce are well known in the art. Plenty of patent applications applying such methods have been filed. In addition, a method of using a commercially available protease to obtain peptides and i
amino acids from proteins is described in Korean Patent Laid-Open Gazette No. 1998-0200076. However, according to this method there are limitations in the manufacturing costs and the quality of taste.
A method of degrading proteins using kojic mold as an enzyme source is disclosed in Japanese Patent Publication Nos. 2004-201678 and 2003-289826, and a method of degrading proteins using kojic mold extract is disclosed in Japanese Patent Publication No. 1993-084050. However, the kojic mold treatment is complex, and generally a great quantity of salt or alcohol must be added to prevent contamination from various microorganisms. Such additives inhibit the activity of enzymes, and thus the degradation of protein takes longer. Further, a great quantity of salt inhibits products from being generally used.
A method of using liquid kojic mold has also been introduced. For example, Japanese Patent Publication No. 2004-313113 discloses a method of producing seasoning by adding liquid kojic mold to extraction residues of dired fish and degrading the extraction residues of dired fish at a temperature of 500C or higher while the - concentration of alcohol is maintained in the range of 2 to 5%. However, according to this method, the degradation of plant protein sources using a liquid kojic mold is performed in an open system, for example an open system in which a stirrer is covered with plastic wrap, and thus the reaction solution may be contaminated by various microorganisms. In this method, 2 to 5% of alcohol is added to the reaction solution to lessen or prevent such contamination, and the degradation is performed at a temperature of 5O0C or higher to reduce the amount of nonvolatile amines such as tyramine and histamine.
A method of producing a peptide-containing solid seasons by degrading a plant protein source using a pure culture of kojic mold without additives such as alcohol preventing contamination from various microorganisms has not been reported.
DETAILED DESCRIPTION OF THE INVENTION
TECHNICAL PROBLEM The present invention provides a method of producing a solid seasoning having excellent savory taste and long taste duration by reacting a plant protein source with a liquid culture medium of kojic mold at a low temperature without contamination from microorganisms.
The present invention also provides a solid seasoning produced using the method.
The present invention also provides a general food seasoning including the solid seasoning. The present invention also provides a sauce, dressing, soy sauce or soy bean paste, or processed food including the solid seasoning.
TECHNICAL SOLUTION According to an aspect of the present invention, there is provided a method of producing a solid seasoning including: mixing at least one plant protein source selected from the group consisting of sterilized soy beans, non-fat soy beans and wheat gluten, and a liquid culture medium of kojic mold, and degrading the plant protein source under unsalted and sterile conditions; and drying the degraded product to obtain the solid seasoning. The kojic mold may be Aspegillus oryzae or Aspegillus sojae, but is not limited thereto. Any culture medium can be used for culturing the kojic mold as long as the culture medium does not include salt, i.e., sodium chloride. The culture medium may include non-fat soy beans. The temperature at which the kojic mold is cultured is not limited as long as the kojic mold can grow and produce enzymes such as peptidase and may be in the range of 25 to 35 °C .
The plant protein source may be sterilized soy beans, non-fat soy beans or wheat gluten. The wheat gluten contains plenty of glutamines and acts a main role in savory taste of soy sauce and soy bean paste. Soy beans or non-fat soy beans are useful as an ingredient to provide a savory taste and rich flavor. The plant protein source may have a mean grain size of between 10 μm and 1 mm, and preferably between 50 and 250 μm.
The plant protein source may be prepared by eliminating air in the plant protein source. The process of eliminating air can be performed using a method that is commonly used in the art. For example, the air can be eliminated by treating the plant protein source in a vacuum or substituting air in the plant protein source with nitrogen. Accordingly, bubbles which may generate in a solution including the plant protein source can be prevented by eliminating air. In addition, the bubbles are known to inhibit sterilization, and thus sterilization can be more effectively performed by
eliminating air.
The liquid culture medium of kojic mold can be prepared by culturing the kojic mold of Aspergillus oryzae or Aspergillus sojae in a liquid culture medium containing 0.5 to 3.0% of sterilized non-fat soy beans, 0.1 to 1.5% of yeast extract, 0.5 to 2.5% of glucose, 0.1 to 1.0% potassium phosphate, 0.01 to 0.1 % of magnesium sulfate, and the remaining percent of water.
The method of producing a solid seasoning may further include inactivating enzymes by heating the degraded product at a temperature in the range of 80 to 1000C for 10 to 40 minutes after degrading the plant protein source. Through such heat treatment, uniform products can be produced by inactivating enzyme activities and also various microorganisms which can be accidentally added to the reaction solution can be sterilized.
In addition, the method of producing a solid seasoning may further include filtering the degraded product after inactivating enzymes. Through such filtering, solid components in the degraded product can be removed and various microorganisms can be eliminated.
The process of degrading the plant protein source may be performed at a temperature in the range of 20 to 5O0C for 6 hours to 7 days, and preferably 1 to 5 days.
The time required for the protein degradation may vary according to the titer of enzymes in the liquid culture medium, plant protein sources, etc., and be also properly controlled to a desired level according to a seasoning to be obtained.
In the method, the protein degradation is characterized by being performed under sterile and substantially unsalted conditions. If the protein degradation is performed under high salt conditions, enzymes in the kojic mold are low resistant to salt, and thus activities of the enzymes are inhibited to elongate the reaction time. When a substrate such as soy beans is degraded under non-sterile conditions to produce soy bean paste and soy sauce, generally at least 10% of salt is included, and thus it usually takes several months to over one year to degrade and ripen plant protein sources. In addition, plenty of salt included in products could limit the range of use of the products. Thus, the protein degradation in an embodiment of the present invention is performed under salt-free conditions to overcome this problem.
In plant protein sources, swelling and gelation can easily occur during sterilization, and thus substantial sterilization cannot easily be obtained, and this can be more serious as the concentration of protein is increased.
In the method, protein powder having a mean grain size of between 10 m and 1 mm, and preferably between 50 and 250 μm is used to facilitate the heat transfer within the protein powder during the sterilization. In addition, air in a solution containing plant protein source is eliminated by substituting the air with nitrogen by injecting minute nitrogen bubbles into the solution before the sterilization, or treating the solution in a vacuum in order to prevent bubbles which may generate while a high concentration protein is sterilized. Particularly, injecting nitrogen becomes more important as the scale of process increases. A lump of protein which could inhibit the sterilization is easily formed in a stationary sterilization, and thus the sterilization is performed while stirring or a continuous sterilizer is used. In order to prevent a microbial contamination due to the inflow of external air during the protein degradation, positive pressure is maintained in the culture medium. Accordingly, the protein degradation can be performed without adding salt since a contamination from various microorganisms is not expected in the culture solution.
FIG. 1 is a flow chart illustrating a method of producing a solid seasoning according to an embodiment of the present invention. The solid seasoning produced according to the method of the present invention has high concentrations of amino acids and peptides, and the solid seasoning with low salt concentration can be rapidly produced without the contamination from various microorganisms. Particularly, the solid seasoning is characterized by having a high concentration of peptides. Thus, according to another aspect of the present invention, there is provided a solid seasoning including 15 to 45% of peptides based on the total weight of the dried solid seasoning.
The solid seasoning of the present invention has an excellent savory taste. Sensory evaluation on the obtained solid seasoning was performed as follows. First, the amount of glutamic acid in the solid seasoning was analyzed and the concentration of the solid seasoning was diluted to 0.03% which is the threshold of sodium glutamate. The sensory evaluation of the diluted solid seasoning solution was performed based on the 0.03% of sodium glutamate. When the savory taste of sample solutions is much
stronger than the 0.03% of sodium glutamate, the sample solutions are further diluted to have a savory taste level similar to that of 0.03% of sodium glutamate. The sensory evaluation was performed by 10 trained panelists.
According to another aspect of the present invention, there is provided a general food seasoning including the solid seasoning as an effective ingredient. Such general food seasoning may further include a filler, a diluent, or the like that are commonly used in the art in addition to the solid seasoning.
The general food seasoning may have a certain form, for example may be liquefied or granulated seasonings. According to another aspect of the present invention, there is provided a sauce, dressing, soy sauce and soy bean paste, or processed food including the solid seasoning.
ADVANTAGEOUS EFFECTS In a method of producing solid seasoning according to the present invention, a solid seasoning having properties of low salt concentration, excellent savory taste, and long taste duration can be rapidly produced without contamination from various microorganisms.
The solid seasoning, general food seasoning, sauce, dressing, soy sauce, and processed food produced according to the present invention have excellent savory taste and long taste duration.
DESCRIPTION OF THE DRAWINGS
The above and other features and advantages of the present invention will become more apparent by describing in detail exemplary embodiments thereof with reference to the attached drawing in which:
FIG. 1 is a flowchart illustrating a method of producing a solid seasoning according to an embodiment of the present invention.
MODE OF THE INVENTION
Hereinafter, the present invention will now be described in more detail. The invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein; rather, these
embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of the invention to those skilled in the art. Hereinafter, the term "%" indicates % by weight unless otherwise stated.
Examples Example 1 : Zymolysis of non-fat soy beans under unsalted and sterile conditions- Selecing optimized grain size of the non-fat soy beans
2 g of non-fat soy beans, 2 g of yeast extract, 4 g of glucose, 0.6 g of potassium phosphate, 0.1 g of magnesium sulfate, and 2 I of distilled water were added to 5 I of a culture vessel, and the culture medium was autoclaved at a temperature of 1200C for 30 minutes.
Spores of pure cultured Aspergillus sojae were inoculated into the obtained autoclaved culture medium, and the culture medium was cultured 1/1 vvm under airtight conditions to prevent contamination from various microorganisms at 500 rpm at 300C for 36 hours to obtain 300 U/mL of an enzyme solution having protease activity. The enzymetic activity of the culture medium was measured using a substrate formed of casein at 30 °C .
Sample solutions were prepared by altering the mean grain size of the non-fat soy beans to evaluate the influence of the grain size of the non-fat soy beans which were used as substrates. Four types of non-fat soy beans were prepared. Aqueous Solutions respectively having unpulverized non-fat soy beans, and non-fat soy beans having grain sizes of 2 mm, 1 mm and 250 μm were prepared at a concentration of 20%, and each of the solutions were sterilized while stirring in a 5 I stainless steel culturevessel. 200 ml of each sterilized substrate was placed in a 1 I sterilized flask, and 50 ml of each culture solution was added thereto under sterile conditions, and the mixture was incubated for zymolysis under airtight conditions and weak stirring at a temperature in the range of 40 to 45 °C for 72 hours. Hyphae in the culture solution were used together with the culture solution without filtering and crushing processes, and protease which was inside the hyphae or bound to the cell walls of the hyphae was freed to participate in protein hydrolysis. Each of the protein hydrolysates was heated at 850C for 20 minutes to inactivate enzymes, the resultant was cooled, and supernatant was obtained by centrifuging at 6,000 rpm for 20 minutes. Nasty smells of
these supernatants, caused by microbial contamination, etc. were evaluated by panelists, and the results are shown in Table 1.
Table 1
As shown in Table 1 , successful sterilization can be obtained when the grain size of the non-fat soy beans which are used as a substrate is less than 1 mm. Accordingly, substrates having a mean grain size of 1 mm or less were used in Examples 2 to 4, and the minimum grain size was adjusted to 10 μm to facilitate the filtering process.
Example 2: Preparation of a pilot scale of powdered seasoning from non-fat soy beans
15Ol of 3% by weight of non-fat soy beans, 1.5% by weight of yeast extract, 1.5% by weight of glucose, 0.5% by weight of potassium phosphate, and 0.05% by weight of magnesium sulfate were added to a 500 I stainless steel culturevessel, and the culture medium was autoclaved at a temperature of 12O0C for 20 minutes. Spores of pure cultured Aspergillus sojae were inoculated into the obtained autoclaved culture vessel, and the culture medium was cultured at 1/2 vvm under airtight conditions to prevent contamination from various microorganisms at 300 rpm at 300C for 70 hours to obtain 200 U/mL of an enzyme solution having protease activity. 20% of non-fat soy bean powder solution was prepared in another stainless steel vessel, and nitrogen gas was injected thereto while stirring. The substitution in the protein solution was measured using a DO meter, and the substitution was considered to be completed when the maximum saturated oxygen concentration was in the range of 0 to 5%. The prepared solution was sterilized while stirring at 100 rpm at 120°C for 0.5 hours, and cooled to a temperature of 40 °C . 150 I of enzyme solution was mixed with the cooled non-fat soy bean solution in the culture solution under sterile conditions, and the reaction was performed at 43 °C for 120 hours while sterilized air was injected to the culture solution to set the inside pressure of the stainless steel vessel to 0.1
atmospheric pressure. The reacted solution was heated at 900C for 30 minutes to inactivate enzymes, the resultant was filtered with a 0.1 m filter membrane, the filtered solution was concentrated in a vacuum, and the concentrated solution was granulated using a Brix 40 fluid bed dryer. As a result, yellowish brown granules having enriched flavor consisting of 8.7% of nitrogen, 32.6% of peptides, and 3.5% of glutamic acid based on the total weight of the dried resultant were obtained. The degree of hydrolysis was calculated by the ratio of amino-nitrogen content to the total nitrogen, and the amount of peptides was calculated by subtracting the total amount of amino acids from the total amount of proteins (the total amount of nitrogenx6.25). The obtained granules were diluted to a glutamic acid concentration of 0.03%, and the diluted solution was prepared as a sample solution. 0.03% glutamic acid was used as the control solution. The taste of the diluted solutions was evaluated by ten panelists by comparing the tastes between the sample solutions and the control solution. As a result, the sample solution produced according to Example 2 of the present invention had strong savory taste and long taste duration. Example 3: Sensory evaluation
The sample solution produced in Example 2 was diluted again to prepare another sample solution. The number of panelists who answered that the savory taste of the sample solution produced according to Example 3 of the present invention was the same as that of the sample solution produced according to Example 2 was counted, and the results are shown in Table 2.
Table 2
The average strength of the savory taste was calculated by multiplying each dilution fold by the number of the panelists and dividing the resultant by the total number of panelists. In Table 2, the average strength was 7.2 times of sodium glutamate ((4x1 +6x4+8x3+10x2 )/10=7.2).
When the taste duration (time required until the taste of the sample solution vanished) was measured in the same manner as described above, the dilution fold was increased due to long durability of the taste. The results are shown in Table 3.
The average taste duration was 14.4 times that of sodium glutamate. Example 4: Preparation of mass production scale of powdered seasoning from non-fat soy beans 60 kg of non-fat soy beans, 15 kg of yeast extract, 60 kg of glucose, 46 kg of potassium phosphate, and 1.5 kg of magnesium sulfate were dissolved in 2400 I of distilled water in a 3000 I stainless steel culture vessel, and the culture medium was autoclaved at a temperature of 1250C for 30 minutes and cooled to a temperature of 50°C . Then the culture medium was further sterilized at 120°C for 30 minutes next day and cooled to a temperature of 300C . Aspergillus sojae was pre-cultured in a 15 I culture vessel including 10 I of sterile culture solution consisting of the same as components above at 30 °C for 24 hours. Then the culture solution was added to the 3000 I stainless steel culture vessel under sterile conditions and further cultured at 350 rpm at 1/2 vvm at a temperature in the range of 30 to 32 "C for 30 hours. The enzymetic activity in the final culture solution was 600 U/mL
Meanwhile, 7 kl of 30% of non-fat soy beans sterilized solution (sterilized through continuous convection at 120°C for 30 minutes using a tube type heat exchanger after nitrogen substitution) was reacted at 45 °C for 60 hours in a 10 kl stainless steel culture vessel. The inside pressure was set at 0.2 atmospheric pressure to prevent microbial contamination due to the inflow of external air. The reaction solution was heated in a continuous convection heater at 90 °C for 20 minutes, cooled to 50 TC , and filtered using a filter press. The filtered solution was passed through a 0.5 μm filter membrane, concentrated using a Brix 40, adding dextrin as a filler to the concentrated solution up to 30%, and spray-dried to prepare yellowish seasoning powder. The seasoning powder consisted of 6.8% of nitrogen, 21.7% of. peptides, and 3.4% of glutamic acid based on the total weight of the dried seasoning powder.
According to the present invention, a solid seasoning having excellent properties can be easily produced from plant protein sources by using non-fat soy beans having a mean grain size of 1 mm to 10 μm, substituting air in a solution with nitrogen and sterilizing while stirring the solution to prevent lumping, and maintaining positive
pressure during the protein degradation to prevent contamination from various microorganisms to degrade plant protein sources under sterile conditions.
Claims
1. A method of producing a solid seasoning comprising: mixing at least one plant protein source selected from the group consisting of sterilized soy beans, non-fat soy beans and wheat gluten, and a liquid culture medium of kojic mold, and degrading the plant protein source under unsalted and sterile conditions; and drying the degraded product to obtain the solid seasoning.
2. The method of claim 1 , wherein the liquid culture medium of kojic mold is prepared by culturing a kojic mold selected from the group consisting of Aspergillus oryzae and Aspergillus sojae in a liquid culture medium comprising 0.5 to 3.0% of sterilized non-fat soy beans, 0.1 to 1.5% of yeast extract, 0.5 to 2.5% of glucose, 0.1 to 1.0% potassium phosphate, 0.01 to 0.1 % of magnesium sulfate, and the remaining percent of water.
3. The method of claim 1 , further comprising inactivating enzymes by heating the degraded product at a temperature in the range of 80 to 100°C for 10 to 40 minutes after degrading the plant protein source.
4. The method of claim 3, further comprising filtering the degraded product after inactivating enzymes.
5. The method of claim 1 , wherein the process of degrading the plant protein source is performed at a temperature in the range of 20 to 50 °C for 6 hours to 7 days.
6. The method of claim 1 , wherein the plant protein source has a mean grain size of between 10 μm and 1 mm.
7. The method of claim 1 , wherein the plant protein source is prepared by eliminating air in the plant protein source.
8. The method of claim 7, wherein the eliminating air is performed by treating the plant protein source in a vacuum or substituting air in the plant protein source with nitrogen.
9. A solid seasoning produced using any one of the methods of claims 1 through 8, comprising 15 to 45% of peptides based on the total weight of the dried solid seasoning.
10. A general food seasoning comprising the solid seasoning of claim 9 as an effective ingredient.
11. A sauce, dressing, soy sauce or soy bean paste, or processed food comprising the solid seasoning of claim 9.
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US12/064,750 US20080233237A1 (en) | 2005-08-24 | 2006-08-24 | Method of Producing a Solid Seasoning Using Liquid Culture of Kojic Mold From Plant Protein Source, a Solid Seasoning Produced From the Same, a General Food Seasoning, Sauce, Dressing, Soysauce, and Processed Food |
JP2008527849A JP2009505653A (en) | 2005-08-24 | 2006-08-24 | Production method of solid seasoning from vegetable protein source using liquid culture solution of Koji fungus, solid seasoning produced by the method, general-purpose food seasoning, sauce, dressing, soy sauce, and processed food |
EP06783725A EP1928266A4 (en) | 2005-08-24 | 2006-08-24 | A method of producing a solid seasoning using liquid culture of kojic mold from plant protein source, a solid seasoning produced from the same, a general food seasoning, sauce, dressing, soysauce, and processed food |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR20050078007 | 2005-08-24 | ||
KR10-2005-0078007 | 2005-08-24 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2007024111A1 true WO2007024111A1 (en) | 2007-03-01 |
Family
ID=37771813
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/KR2006/003337 WO2007024111A1 (en) | 2005-08-24 | 2006-08-24 | A method of producing a solid seasoning using liquid culture of kojic mold from plant protein source, a solid seasoning produced from the same, a general food seasoning, sauce, dressing, soysauce, and processed food |
Country Status (5)
Country | Link |
---|---|
US (1) | US20080233237A1 (en) |
EP (1) | EP1928266A4 (en) |
JP (1) | JP2009505653A (en) |
CN (1) | CN101242745A (en) |
WO (1) | WO2007024111A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2010094327A1 (en) * | 2009-02-18 | 2010-08-26 | Nestec S.A. | Base, products containing the same, preparation methods and uses thereof |
US9545121B2 (en) | 2008-12-09 | 2017-01-17 | Nestec S.A. | Capsule for preparing a beverage by centrifugation in a beverage preparation device and device adapted therefore |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102143691B (en) * | 2008-08-29 | 2014-07-16 | (株)韩国巴碧斯R&D | Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same |
CN104664307A (en) * | 2009-02-18 | 2015-06-03 | 雀巢产品技术援助有限公司 | Base stock, product containing same and preparation method and application of base stock |
CN102550895A (en) * | 2010-12-28 | 2012-07-11 | 雀巢公司 | Enzyme preparation from solid fermentation of food |
SG11201503316WA (en) * | 2012-10-30 | 2015-06-29 | Kikkoman Corp | Powdery seasoning and method for manufacturing same |
KR101500846B1 (en) * | 2013-07-23 | 2015-03-16 | 씨제이제일제당 (주) | Method for preparing natural beef flavor |
KR101500848B1 (en) * | 2013-07-23 | 2015-03-09 | 씨제이제일제당 (주) | Method for preparing natural neutral flavor |
CN109757702B (en) * | 2019-03-22 | 2022-10-28 | 佛山市海天(高明)调味食品有限公司 | Fresh-increasing chicken essence and preparation method thereof |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0913097A1 (en) * | 1997-10-31 | 1999-05-06 | Societe Des Produits Nestle S.A. | Production of hydrolysate |
WO2002036802A1 (en) * | 2000-10-30 | 2002-05-10 | Ajinomoto Co., Inc. | Method for producing protein hydrolysate |
JP2003289826A (en) * | 2002-04-04 | 2003-10-14 | Ajinomoto Co Inc | Method for producing general-purpose fundamental seasoning and use thereof |
EP1428440A1 (en) * | 2002-12-10 | 2004-06-16 | Ajinomoto Co., Inc. | Seasoning and the process of producing it |
KR20060011238A (en) * | 2004-07-29 | 2006-02-03 | (주)진바이오텍 | Fermented kong-sik mixture for healty and diet with fermented soybean powder containing enzymes |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3830942A (en) | 1970-08-13 | 1974-08-20 | Ralston Purina Co | Non-isoelectric protein |
US5003056A (en) * | 1987-12-24 | 1991-03-26 | Nippon Kayaku Kabushiki Kaisha | Antibiotic NK86-0279, process for production of the same and application of the same |
CH679542A5 (en) * | 1989-11-27 | 1992-03-13 | Nestle Sa | |
JP2619298B2 (en) * | 1990-04-17 | 1997-06-11 | フンドーキン醤油 株式会社 | Production method of salt-free concentrated powder seasoning |
ATE267527T1 (en) * | 1996-08-19 | 2004-06-15 | Nestle Sa | PRODUCTION OF A SEASONING |
US6007851A (en) * | 1996-12-23 | 1999-12-28 | Gist-Brocades, B.V. | Process for producing a flavor enhancer |
JPH11313693A (en) * | 1998-04-30 | 1999-11-16 | Ajinomoto Co Inc | Manufacture of enzymatic hydrolyzed amino acid |
TW589383B (en) | 1998-04-30 | 2004-06-01 | Ajinomoto Kk | Method for producing hydrolyzed protein |
JP4099614B2 (en) * | 1998-04-30 | 2008-06-11 | 味の素株式会社 | Process for producing amino acids in which browning is prevented |
JP4491698B2 (en) * | 2000-02-29 | 2010-06-30 | 不二製油株式会社 | Method for producing soy protein hydrolyzate |
EP1434853B1 (en) * | 2001-10-01 | 2005-11-16 | Novozymes A/S | Fermentation with cyclic pulse-pause feeding |
JP2004313113A (en) * | 2003-04-18 | 2004-11-11 | Kikkoman Corp | Method for producing seasoning |
-
2006
- 2006-08-24 EP EP06783725A patent/EP1928266A4/en not_active Withdrawn
- 2006-08-24 CN CNA2006800302043A patent/CN101242745A/en active Pending
- 2006-08-24 WO PCT/KR2006/003337 patent/WO2007024111A1/en active Application Filing
- 2006-08-24 US US12/064,750 patent/US20080233237A1/en not_active Abandoned
- 2006-08-24 JP JP2008527849A patent/JP2009505653A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0913097A1 (en) * | 1997-10-31 | 1999-05-06 | Societe Des Produits Nestle S.A. | Production of hydrolysate |
WO2002036802A1 (en) * | 2000-10-30 | 2002-05-10 | Ajinomoto Co., Inc. | Method for producing protein hydrolysate |
JP2003289826A (en) * | 2002-04-04 | 2003-10-14 | Ajinomoto Co Inc | Method for producing general-purpose fundamental seasoning and use thereof |
EP1428440A1 (en) * | 2002-12-10 | 2004-06-16 | Ajinomoto Co., Inc. | Seasoning and the process of producing it |
KR20060011238A (en) * | 2004-07-29 | 2006-02-03 | (주)진바이오텍 | Fermented kong-sik mixture for healty and diet with fermented soybean powder containing enzymes |
Non-Patent Citations (1)
Title |
---|
See also references of EP1928266A4 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9545121B2 (en) | 2008-12-09 | 2017-01-17 | Nestec S.A. | Capsule for preparing a beverage by centrifugation in a beverage preparation device and device adapted therefore |
WO2010094327A1 (en) * | 2009-02-18 | 2010-08-26 | Nestec S.A. | Base, products containing the same, preparation methods and uses thereof |
US20120039930A1 (en) * | 2009-02-18 | 2012-02-16 | Nestec S.A. | Base, products containing the same, preparation methods and uses thereof |
US8828454B2 (en) | 2009-02-18 | 2014-09-09 | Nestec S.A. | Base, products containing the same, preparation methods and uses thereof |
US20170105439A1 (en) * | 2009-02-18 | 2017-04-20 | Nestec S.A. | Base, products containing the same, preparation methods and uses thereof |
Also Published As
Publication number | Publication date |
---|---|
CN101242745A (en) | 2008-08-13 |
US20080233237A1 (en) | 2008-09-25 |
EP1928266A4 (en) | 2012-06-27 |
EP1928266A1 (en) | 2008-06-11 |
JP2009505653A (en) | 2009-02-12 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20080233237A1 (en) | Method of Producing a Solid Seasoning Using Liquid Culture of Kojic Mold From Plant Protein Source, a Solid Seasoning Produced From the Same, a General Food Seasoning, Sauce, Dressing, Soysauce, and Processed Food | |
US7718209B2 (en) | Low-salt soy sauce | |
US8173185B2 (en) | Fermented soy sauce with less soy sauce flavor and process for producing the same | |
KR100804828B1 (en) | A method of producing a solid seasoning using liquid culture of kojic mold from plant protein source, a solid seasoning produced from the same, a general food seasoning, sauce, dressing, soysauce, and processed food | |
TWI520686B (en) | Method for preparing natural neutral flavor | |
KR101440363B1 (en) | Manufacturing Method for Fermented Soy Sauce with Short Aging Pereod | |
CA2117408C (en) | Production of a seasoning from koji | |
KR20180121084A (en) | Seasoning composition comprising fermented Tenebrio molitor larva | |
KR101310774B1 (en) | A method for preparation of histamine-reduced fish sauce having a shortened ferment period | |
EP0913097B1 (en) | Production of a hydrolysate | |
JPWO2007043114A1 (en) | Soy sauce containing 5'-nucleotides and method for producing the same | |
CN102656262A (en) | Arginine-rich yeast extract and process for production thereof | |
KR101645177B1 (en) | Production Method of High Quality Soy Sauce Having Improved L-glutamate Productivity | |
JP2000000088A (en) | Glutaminase activity-enhanced microorganism-cultured material and its use | |
CN104207089B (en) | Fermentation technology for increasing content of glutamic acid | |
JPH069474B2 (en) | Method for producing alcohol-fermented fermented product and alcohol-fermented fermented food | |
JP5964537B1 (en) | Low pH soy sauce | |
JPWO2005070231A1 (en) | Seasoning production method | |
KR101041019B1 (en) | Manufacturing Method for Soybean Paste | |
KR102092193B1 (en) | A process for the preparation of a natural fermentation flavor having the increased glutamic acid and the natural fermentation flavor prepared therefrom | |
JP3227893B2 (en) | Seasoning and its manufacturing method | |
CN108851009A (en) | A kind of preparation method of soy sauce | |
KR20220073328A (en) | Manufacturing method for food added plant-amino acid | |
KR100888783B1 (en) | Process for producing protein hydrolysate having high glutaminc acid contents | |
JP5621083B2 (en) | Koji-making substrate, method for producing the same, and method for producing fermented seasoning using the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 200680030204.3 Country of ref document: CN |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
WWE | Wipo information: entry into national phase |
Ref document number: 2008527849 Country of ref document: JP |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2006783725 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 12064750 Country of ref document: US |