| 摘要 |
PURPOSE: A manufacturing method of a beef extract with enhanced taste and smell compared to conventional beef extract products is provided. CONSTITUTION: Water is added to beef and boil to cook only the outer part of the beef, and produce beef stew. Proteinase is processed on the obtained beef stew to obtain protein catabolites. From the protein catabolite, lactobacillus is fermented to obtain lactobacillus ferment. Amino acid and saccharide are added to a lactobacillus fermented product, and the mixture is heated to perform Maillard reaction. The product of the Maillard reaction is extracted to obtain a beef extract. The proteinase is a mixture of flavoenzyme with protamex, flavoenxyme, or their mixture. The protamex is reacted for 0.8-1.2 hours with 0.4-0.6%(w/w), and flavoenxyme is reacted for 1.8-2.2 hours with 0.8-1.2%(w/w). The lactobacillus may be Leuconostoc mesenteroides. After the fermentation of lactobacillus, at least one material selected from actinomucor, mucor, aspergillus, and rhizopus are added based on the 0.1-0.5 weight of hydrolysate, and the mixture is fermented for 1-2 days at 10-30 deg. C. [Reference numerals] (AA) Producing beef stew by adding water to beef and by boiling the beef; (BB) Processing proteinase in beef stew; (CC) Processing lactobacillus fermentation of protein catabolite in beef; (DD) Executing mailard reaction after adding amino acid and sugar; (EE) Concentrating results of mailard reaction |
