Aspergillus oryzae and application method thereof in preparing sauce fragrant flavor material

A technology of Aspergillus oryzae and soy sauce aroma, which is applied in the field of Aspergillus oryzae and its application in the preparation of flavoring materials, which can solve the problems of chemically synthesized meat flavor safety hazards, increased production costs, and insufficient aroma of products, and achieve high safety and good aftertaste. Long-lasting, rich and natural sauce effect

Active Publication Date: 2014-09-17
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process has the advantages of relatively mature production technology and time-saving; but it also has the advantages of high production cost (enzyme preparation cost accounts for more than 15% of the total product cost), insufficient aroma of the product (need to be supplemented by subsequent addition of chemically synthesized meat flavor, and further increase production costs) and the added chemically synthesized meat flavors may bring potential safety hazards and other disadvantages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Take 10kg of fresh beef (without fat), mince it with a screw meat grinder, add 3kg of water and cook for 2.0h, then cool to room temperature for later use.

[0020] (2) Mix 2.0kg of defatted soybean meal and 0.5kg of bran, moisturize (2.0kg) for 30 minutes, steam at normal pressure for 50 minutes, and cool to room temperature for later use.

[0021] (3) Aspergillus oryzae (CCTCC NO.M2012265) and Aspergillus niger ATCC16404 were successively inoculated into soybean juice slant medium for activation for 3-5 generations, and then inoculated into bran medium sterilized at 121°C for 15 minutes (water content 40- 45%), cultured in an environment of 28°C and 95% relative humidity for 40 hours to prepare Aspergillus oryzae and Aspergillus niger seed koji for use.

[0022] (4) Take a certain amount of Aspergillus oryzae and Aspergillus niger seed koji and mix well with 2.5kg flour, so that the number of Aspergillus oryzae and Aspergillus niger spores reaches 2.0×10 8 And 6.6×10 7 S...

Embodiment 2

[0031] (1) Take 10kg of fresh pork (without fat), mince it with a screw meat grinder, add 3kg of water and cook for 1.5h, and cool to room temperature for later use.

[0032] (2) 1.5kg of defatted soybean meal and 0.5kg of bran are mixed and moistened (1.6kg) for 30 minutes, steamed at normal pressure for 50 minutes, and cooled to room temperature for later use.

[0033] (3) Aspergillus oryzae (CCTCC NO.M2012265) and Aspergillus niger ATCC16404 were successively inoculated into soybean juice slant medium for activation for 3-5 generations, and then inoculated into bran medium sterilized at 121°C for 15 minutes (water content 40- 45%), cultured at 28°C and 95% relative humidity for 40 hours to prepare Aspergillus oryzae and Aspergillus niger for use.

[0034] (4) Take a certain amount of Aspergillus oryzae and Aspergillus niger seed koji and mix it evenly with 2.5kg flour, so that the number of Aspergillus oryzae and Aspergillus niger spores reaches 1.0×10 respectively 8 And 3.3×10 7 ...

Embodiment 3

[0043] (1) Take 10kg of fresh chicken breast, mince it with a screw meat grinder, add 3kg of water to steam for 1.0h, and cool to room temperature for later use.

[0044] (2) The rest of the steps are the same as in Example 2, and finally it is worthy to present the chicken with rich sauce flavor.

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Abstract

The invention discloses an aspergillus oryzae and an application method thereof in preparing sauce fragrant flavor material. The aspergillus oryzae was preserved in a China Typical Culture Collection Center in July 1st, 2012, and the preservation number is CCTCC NO.M2012265. The aspergillus oryzae provided by the invention and aspergillus niger are mixedly fermented, a fermentation condition is controlled, enzyme systems produced by the two aspergilli are utilized for the controllable enzymolysis of raw material to obtain enzymolysis liquid containing rich small molecular weight peptide (1-5kDa), amino acid and sauce fragrant material, and finally the sauce fragrant meat flavor material is obtained. Compared with the meat flavor material prepared in a method of directly adding commercial enzymic preparations, the meat flavor material prepared in the method disclosed by the invention has the advantages of low cost, mellow taste, strong sauce fragrance, nature, safety and the like.

Description

Technical field: [0001] The invention relates to an Aspergillus oryzae and a method for preparing a flavoring material, in particular to a method for preparing a sauce-flavored flavoring material. Background technique: [0002] After nearly 30 years of development, my country’s savory flavors have formed an independent industry with annual sales of more than 10 billion yuan. The fields of application include instant noodles, meat products, quick-frozen food, chicken essence, convenient snacks and other industries. The output value exceeds RMB 1 trillion. At present, meat flavoring mainly uses raw materials (meat) for cooking, ground meat, additional commercial enzyme preparations (protease), Maillard reaction, addition of auxiliary materials (maltodextrin, etc.), and drying (spray drying or microwave drying) Etc.), flavor modification (adding liquid meat flavor, etc.) and other processes. This process has the advantages of relatively mature production technology and time-saving;...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12R1/69A23L27/26
Inventor 高献礼陆健闫爽
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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