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Barm extract for enhancing soup stock flavor

A yeast extract and yeast technology, applied in food science, food preparation, application, etc., can solve problems such as imbalance, failure to highlight the thick and mixed flavor of broth, and unfavorable broth taste.

Active Publication Date: 2005-04-06
JAPAN TOBACCO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the previously mentioned technique only imparts a certain flavor to the stock
Although all flavor potency could be improved, it did not accentuate the rich and mixed flavors inherent in stock
As a result, the flavor of dashi becomes unbalanced unfavorably

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] With a 300-liter fermenter, baker's yeast cells (Saccharomyces cerevisiae (Saccharomyces cerevisiae) 3-2-C-7, FERM BP-10022, preserved in the National Institute of Advanced Industrial Science and Technology and Technology), add water in yeast cell, prepare the suspension containing 10% solid matter, regulate the pH value of cell suspension to 5.7 with 40% NaOH solution.Use cell wall digestion enzyme YL-15 (Amano enzyme preparation company) with solid content Add 0.1% and react at 45°C for 8 hours and 10 hours respectively. After the reaction is completed, the reaction product is heated at 70°C for 30 minutes to inactivate the enzyme, and then cooled to 40°C. After that, the peptidase R (Amano Enzyme Company) was added with a solid content of 0.2%, and reacted for 2 hours at 40°C. After the reaction was completed, the reaction product was heated at 70°C for 30 minutes to inactivate the enzyme, and the creamy yeast extract was obtained with traditional techniques.

[0025...

Embodiment 2

[0034]Baker's yeast cells (Saccharomyces cerevisiae HG-1, a variant of 3-2-C-7 cells that produce large amounts of glutamate) were grown by conventional techniques in a 300-liter fermenter. Add water to the yeast cells to prepare a suspension containing 10% solids, and adjust the pH value of the cell suspension to 5.7 with 40% NaOH solution. Cell wall digestion enzyme YL-15 (Amano Enzyme Co., Ltd.) was added at a solid content of 0.1%, and reacted at 45° C. for 8 hours. After the reaction was completed, the reaction product was heated at 70°C for 30 minutes to inactivate the enzyme, and then cooled to 40°C. Thereafter, peptidase R (Amano Enzyme Co., Ltd.) was added at a solid content of 0.2%, and reacted at 40° C. for 2 hours. After completion of the reaction, the reaction product was heated at 70° C. for 30 minutes to inactivate the enzyme, and then the product was heated at 70° C. for another 30 minutes, thereby obtaining a creamy yeast extract by conventional techniques. ...

Embodiment 3

[0069] Using a 300-liter fermenter, culture Baker's yeast cells (Saccharomyces cerevisiae 3-2-C-7) by traditional techniques, add water to the yeast cells to prepare a suspension containing 10% solids, and adjust the cell suspension with 40% NaOH solution solution pH to 5.7. Cell wall digestion enzyme YL-15 (Amano Enzyme Co., Ltd.) was added at a solid content of 0.1%, and reacted at 45° C. for 8 hours. After the reaction was completed, the reaction product was heated at 70°C for 30 minutes to inactivate the enzyme, and then cooled to 45°C. Thereafter, Neutrase F3G (Amano Enzyme Co., Ltd.), which has weaker exoproteinase activity, was added at a solid content of 0.2%, and reacted at 45° C. for 1 hour and 2 hours, respectively. After the reaction was completed, the reaction product was heated at 70° C. for 30 minutes to inactivate the enzyme, and a creamy yeast extract was obtained by conventional techniques.

[0070] The composition ratio of the obtained yeast extract determ...

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PUM

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Abstract

Provided is a yeast extract for increasing gustatory of bouillon enriching whole gustatory of bouillon as well as thickness or complex taste originated from the bouillon in a good balance, and properly enriching palatability. This yeast extract increasing gustatory of bouillon is obtained by making a peptide fractions with a molecular amount of >=10,000 accounts for 10 wt.% based on the yeast extract so as to increase the thickness and the complex taste of the bouillon. The yeast extract can increase the taste of the bouillon in the good balance while not losing the taste of the whole of the bouillon when ensuring 55 wt.% of a peptide fraction with a molecular amount of <=2,000.

Description

technical field [0001] The present invention refers to a yeast extract that can optimally enhance all soupstock flavors while enhancing the thick and mixed flavors of a stock prepared by frying animal meat or sea food, thereby substantially improving its delicious taste . Background of the invention [0002] In various cuisines, so-called "stocks" are used, which are prepared by frying animal meat or sea food. This gives the meat its characteristic aroma and makes it richer and more complex. However, concentrated stock becomes important when wanting to impart the rich flavor of stock to meals. The downside is that this makes the stock expensive. Therefore, broth is generally used in the state of flavor enhancers by adding so-called flavor enhancers. The flavor enhancers used are sodium glutamate, sodium guanylate, sodium inosinate, or mixed hydrolyzed vegetable protein (HVP ), hydrolyzed animal protein (HAP), yeast extract, or the like. [0003] Examples of known patent...

Claims

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Application Information

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IPC IPC(8): A23L1/28A23L27/10A23L27/21
Inventor 鲇川毅中条幸博
Owner JAPAN TOBACCO INC
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