| 摘要 |
<p>The present invention relates to a strain for enhancing the taste and the flavor of food and, more in detail, to Aspergillus oryzae M1-4(KCTC 12159BP). Further, the present invention is a technique about a method for enhancing the taste and the flavor of food using the strain as a fermenting strain. More specifically, the food is one selected from the group consisting of soybean paste, fast-fermented bean paste, soy sauce, yogurt, kimchi, and cheese. Domestic seasoning industries have reached a stagnant period since consumers have been changed to select nature-originated and health-related products due to avian influenza, bovine spongiform encephalopathy, swine fever, antibiotics in feed, MSG, and GMO problems and have required various tasty flavor. Domestic seasoning companies have been developed seasoning members using natural extracts in order to keep up with trends and meet the preference of the consumers. However, competitiveness such as taste quality and consistency of the seasoning members is insufficient. Therefore, high quality natural fermented seasoning members without meat, MSG, HVP, and GMO will gradually replace existing seasoning members. [Reference numerals] (AA) Soybean;(BB) Brine;(CC) Mold fermentation;(DD) Protein decomposition / Microorganism fermentation;(EE) Pressurization;(FF) Seasoning liquid</p> |
