KR970032481A

KR970032481A - Manufacturing method of meat-flavored yeast extract using brewer's yeast

Info

Publication number: KR970032481A
Application number: KR1019950051144A
Authority: KR
Inventors: 심원; 김재식; 김진욱
Original assignee: 백운화; 두산기술원 연구조합
Priority date: 1995-12-18
Filing date: 1995-12-18
Publication date: 1997-07-22

Abstract

본 발명은 효모슬러리를 세척 원심분리하여, 알코올 및 고미성분을 제거한 후, 침전된 효모를 현탁 열처리 불활성화시키고, 40∼60℃에서 세포벽 분해효소와 단백질 분해효소를 처리하여 40∼60시간 동안 반응시킨후, 현탁액을 원심분리 상등액을 회수하고, 감압 농축 후, 효모 중량대비 0.05∼1.0 중량% 시스테인, 0.1∼0.3 중량% 자일로스, 0.5∼5.0 중량% 글루탐산나트륨 등의 첨가물을 첨가하여 110∼130℃에서 40∼80초간 열처리함을 특징으로 하는 구수한 고기맛을 내는 효모엑기스의 제조방법에 관한 것이다.In the present invention, the yeast slurry is washed and centrifuged to remove alcohol and high-fat components, the precipitated yeast is inactivated by suspension heat treatment, and the cell wall degrading enzyme and protease are treated at 40 to 60 ° C. for 40 to 60 hours. After centrifugation, the suspension was centrifuged, the supernatant was recovered, concentrated under reduced pressure, and then added with additives such as 0.05 to 1.0 wt% cysteine, 0.1 to 0.3 wt% xylose and 0.5 to 5.0 wt% sodium glutamate relative to the yeast weight. It relates to a method for producing a delicious meat flavored yeast extract, characterized in that the heat treatment for 40 to 80 seconds at ℃.

Description

Manufacturing method of meat-flavored yeast extract using brewer's yeast

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims

After washing the yeast slurry by centrifugation to remove alcohol and glutinous components, the precipitated yeast was inactivated by suspension heat treatment, and then reacted for 40 to 60 hours by treating cell wall and protease at 40 to 60 ° C. The suspension was collected by centrifugation supernatant, concentrated under reduced pressure, and then added with additives such as 0.05 to 1.0 wt% cysteine, 0.1 to 0.3 wt% xylose and 0.5 to 5.0 wt% sodium glutamate relative to the yeast weight. A method for producing yeast extract, which provides delicious meat flavor, characterized by heat treatment for ˜80 seconds.

According to claim 1, Proteolytic enzyme treatment of the cell wall degrading enzyme is added to the yeast weight 0.01 ~ 0.2% by weight of the proteolytic enzyme is characterized in that the addition of 0.01 to 0.1% by weight to produce a delicious meat flavor yeast extract .

The method of claim 1, wherein an additive such as cysteine, xylose, sodium glutamate, and the like are added and heat-treated at 120 to 122 ° C. for 55 to 65 seconds.

Life-saving yeast extract prepared according to the method of claim 1.

※ Note: The disclosure is based on the initial application.