LEE, SUNG HUN,李省勳,EOM, SO YOUN,严沼姸,嚴沼姸,PARK, JAE SEUNG,朴再承,OH, EUN SEON,吴银善,吳銀善,LEE, KWANG HEE,李光熙,JANG, SUK MIN,张锡旼,張錫旼,KANG, DAE IK,姜大翊,CHUNG, WON DAE,郑原大,鄭原大
申请号：
TW103107975
公开号：
TWI556749B
申请日:
2014.03.07
申请国别(地区):
TW
年份:
2016
代理人:
摘要：
The present invention relates to a method for preparing a natural kokumi flavor, and more particularly to a method of preparing a natural kokumi flavor using an inosine-5'-monophosphate (IMP) fermented broth or a glutamic acid fermented broth prepared by a two-step fermentation process comprising a first fermentation step for fungal fermentation and a second fermentation step for bacterial fermentation, a natural kokumi flavor prepared by the method, and a food composition comprising the natural kokumi flavor. The natural kokumi flavors prepared according to the method of the present invention are prepared using natural raw materials, and thus are harmless and safe for use in the human body, and may be added to food to produce thick and dense tastes and improve the flavor of the food.本發明係關於一種用於製備天然厚味調味劑之方法，且更特定而言係關於：一種使用肉苷-5'-單磷酸鹽(IMP)發酵液或麩胺酸發酵液來製備天然厚味調味劑之方法，該等發酵液係藉由兩步發酵方法來製備，該兩步發酵方法包含用於真菌發酵之第一發酵步驟及用於細菌發酵之第二發酵步驟；一種藉由該方法製備的天然厚味調味劑；以及包含該天然厚味調味劑之食品組成物。根據本發明之方法製備的天然厚味調味劑係使用天然原料製備，且因此可無害及安全地適用於人體，且可添加至食品來產生稠密味道且改良食品之風味。
