FLAVOR REINFORCING METHOD FOR NATURAL BEEF CONCENTRATED LIQUID

摘要

PURPOSE: To enhance the flavor of a natural beef gravy or a beef extract liquid by hydrolyzing a beef concentrated gravy with protease and incubating the hydrolyzed material with a cultured material of food grade microorganisms. CONSTITUTION: To a concentrated beef gravy liquid, protease is added by 0.6 to 48AU/Kg to the weight of the liquid, and the liquid is controlled to pH4.0 to 9.0 and hydrolyzed at 52.5 to 57.5 deg.C. The hydrolyzed concentrated beef gravy is incubated with cultured food-grade microorganisms (preferably Lactobacillus- helveticus) which produce aminopeptidase (which is heat treated to have 10<4> to 10<8> cells/g cell density) at 50 to 57.5 deg.C for 2 to 30 hours at pH4 to 7.5 to enhance the flavor of the liquid.