Method for reducing the precursor of ethyl carbamate in soy sauce

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专利权人:

Jiangnan University

发明人:

Fang Fang,Chen Jian,Yang Xifei,Zhang Jiran,Du Guocheng,Liao Danyi

申请号：

US201514672244

公开号：

US9961925(B2)

申请日:

2015.03.30

申请国别(地区):

美国

年份:

2018

代理人:

Chen Lili

摘要：

The present invention provides a method for reducing EC precursor, citrulline, in soy sauce by inoculating T. halophilus BBE R23 during soy sauce fermentation. Compared to the control, citrulline and EC in soy sauce prepared with T. halophilus BBE R23 is decreased by 86% and 50%, respectively. Addition of 106 CFU/mL T. halophilus BBE R23 also increases volatile flavoring compounds and free fatty acids concentration in the soy sauce product. The present invention provides a method of making soy sauce that not only reduces accumulation of EC precursor citrulline but also improves soy sauce flavor.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/