Method of making a flavoring preparation from a koji by hydrolysis, salting, maturing and heat treating the hydrolyzate

摘要

A method of making a flavoring preparation by obtaining a koji, hydrolysis of the koji and optionally salting the hydrolyzate, maturing and heat treating. The hydrolysis stage comprises at least two, preferably three and most preferably all of the following characteristics: 1. The temperature is 40-55 deg C and more preferably 45-50 deg C; 2. It is carried out in aqueous phase containing 10-30 wt.% and preferably 15-20 wt.% of dry matter; 3. Before and/or during hydrolysis a yeast or yeasts, preferably living, is added at 0.1-100 wt.%, preferably at 1-80 wt.% and more preferably at 5-20 wt.% with respect to the dry matter of the koji. 4. Hydrolysis is carried out in the presence of a bacteriostatic agent, which as sodium chloride, an alimentary extraction solvent, or a combination of them. Extraction solvents are eliminated after the hydrolysis. The hydrolyzate contains 10-60 wt.% and preferably 20-55 wt.% of sodium chloride with respect to the dry matter. Maturation is carried out for at least one day and most preferably for 6-10 days.. Thermal treatment is carried out less than 12 days and preferably less than 10 days after the start of the hydrolysis stage at 60-180 deg C and preferably at 70-130 deg C. It is preceded by the removal of insoluble dry matter from the matured hydrolyzate. An Independent claim is included for a flavoring preparation obtainable by the method and having the following characteristics: A contents of proteins N x 6.25 of at least 25% and preferably at least 30% of dry matter; A content of proteins at least 50%, more preferably at least 55% and most preferably at least 57% of dry matter; A content of N aminated nitrogen above 2.0%, more preferably above 2.3% and most preferably above 2.9%; An amount of degradation of proteins N-aminated/N-total at least 50%, more preferably at least 60% and most preferably at least 65%; A free glutamic acid content of 1.0 wt.%, more preferably 2.0 wt.% and most preferably 3.0 wt.% of dry matter and 5.0 wt.% or more preferably 7.0 wt.% with respect to dry organic matter.