METHOD OF PRODUCING PEPTIDE COMPLEX ENHANCING SALTY TASTE

The present invention relates to a manufacturing method of a peptide complex increasing salty taste. The peptide complex enhances a salty taste recognizing function of a person′s tongue, and is manufactured using yeast. According to the present invention, the peptide complex reduces the amount of so...

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Bibliographische Detailangaben
Hauptverfasser:	PARK, SOO HYUN, KANG, WON DAE, MIN, BYUNG JUNG, JANG, HYE RIM, JUNG, SUNG UG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a manufacturing method of a peptide complex increasing salty taste. The peptide complex enhances a salty taste recognizing function of a person′s tongue, and is manufactured using yeast. According to the present invention, the peptide complex reduces the amount of sodium absorbed into the human body by reducing the use of salt in soup or the like. Furthermore, the peptide complex can maintain the specific taste and flavor of soup containing salt at an original concentration by inhibiting a deterioration in a salty taste and a deterioration and a mismatch in overall taste which can occur due to the reduction of salt. The manufacturing method of a peptide complex increasing salty taste comprises the following steps: connecting a yeast vector and a polymer which comprises a first base sequence of GATCAA coding a first peptide including Asp-Gln and a second base sequence of GAAGAT coding a second peptide including Gln-Asp; and transforming the yeast with the yeast vector. 본 발명은 염미 증진 펩타이드 복합물 제조 방법에 관한 것이다. 혀의 염미 인지기능을 강화시키는 펩타이드 복합체를 효모를 이용하여 제조한다. 따라서, 본 발명에 따르면, 스프, 국 등에서 소금의 사용을 줄여 체내로 섭취되는 나트륨 양을 줄이는 효과가 있으며, 소금의 감소로 인해 발생할 수 있는 짠 맛의 저하, 전체적인 맛의 약화 및 부조화를 억제하여 본래 농도의 소금을 함유하였을 때의 고유 맛과 풍미를 유지시켜 줄 수 있다.