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KMID : 1024420110150040413
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Food Engineering Progress
2011 Volume.15 No. 4 p.413 ~ p.419
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Effect of a Fermented Rice Protein Residue on the Taste Property of Yeast Extract
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Park Gang-Seok
Han Gwi-Jung
Chung Ha-Yull
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Abstract
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For producing a high added-value natural seasoning ingredient, a yeast extract (Yx) was supplemented with a rice protein residue fermented with Bacillus licheniformis (Rfl) or with Bacillus subtilis (Rfs). A rice protein residue was obtained after enzymatic hydrolysis of rice protein which was used for preparing a yeast culture medium. Overall acceptabilities of the supplemented yeast extracts (YxRfl or YxRfs) were higher compared to pure yeast extract. Savory taste like umami was found to increase noticeably by adding a fermented rice protein residue to yeast extract, which was confirmed in taste sensor analysis and in sensory test. Beyond the presence of savory tasting amino acids such as Glu and Asp in a fermented rice protein residue, it is assumed that other soluble peptide fractions remained play an important role in enhancing taste of the supplemented yeast extracts. Thus, the yeast extract added with a fermented rice protein residue could be applied to manufacture a natural seasoning ingredient.
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KEYWORD
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fermented rice protein, yeast extract, natural seasoning ingredient, amino acids, umami
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