쌀단백질 효소분해물을 이용한 효모추출물의 제조

Optimum conditions to prepare a yeast extract with rice protein hydrolysates(rh) were investigated. The yeast extract was obtained at the level of 2.3 g/L from the yeast culture medium(30°C, 48 hr) composed of 5% rh and glucose( 3%, w/w). Within the extract, RNA was contained at the level of 188.1 mg/g and the levels of GMP and IMP as nucleotides were 650.33±48 μg/g, 69±21 μg/g, respectively. When Rrh(Residual rice protein hydrolysate by Delvolase^®) was supplemented into a yeast extract, the savory taste like umami of the mixture was found to increase noticeably based on the measurements by taste sensing system as well as sensory test. It is assumed that soluble peptides in Rrh could play an important role in improving the overall taste of yeast extract by enhancing its umami taste. Therefore, the yeast extract supplemented with Rrh could be used for manufacturing a high value-added natural seasoning ingredient.