Liq. condiment of high nitrogen content - prepd. from maize protein, by starch and protein decomposition and alcoholic fermentation

摘要

Liq. condiment contains (w/v) 1.8-2.5% total N; 1.1-1.6% formol N; 2-4% alcohol; 1-5% sugar and 15-18% NaCl and is prepd. from a starch-contg. aq. soln. or dispersion of maize protein as starting material. This starting material is subjected to enzymatic protein decomposition, with simultaneous conversion of starch to sugar, while parallel to these reactions alcoholic fermentation with yeast is carried out. The sugar is pref. a reducing sugar and the prod. has pH 5-5.2 with a buffering index of 0.5-0.6. Higher N-content than similar condiments made from soya or wheat, and no undesirable components such as laevulinic or formic acids. The liq. is stable microbially without addition of fungicides or alcohol, is prepd. in only about 30 days, and because of its high buffer capacity can be diluted without loss of flavour.