Flavor containing L-glutamic acid and method thereof

Patent metadata

Field	Value
Publication number	US-9357795-B2
Application number	US-201213673850-A
Country	US
Kind code	B2
Filing date	Nov 9, 2012
Priority date	Nov 10, 2011
Publication date	Jun 7, 2016
Grant date	Jun 7, 2016

Abstract

Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion of culture to be in the range of 0 to 10 g/L in cultivation of L-glutamic acid producing microorganisms, thereby facilitating drying of the fermentation liquor containing L-glutamic acid. A flavoring produced by the method is also disclosed.

First claim

The invention claimed is:

1. A method for producing a flavoring containing L-glutamic acid, the method comprising:
culturing an L-glutamic acid-producing microorganism in a medium containing a carbon source, a nitrogen source and a pH modifier, wherein in the culturing, initially ammonia is used as the nitrogen source as well as the pH modifier and subsequently ammonia is replaced with a pH modifier other than ammonia along with additional ammonium sulfate supplemented as a separate nitrogen source within 10-20 hours after starting the culturing such that the content of ammonia remaining in a final fermentation broth is 0 to 10 g/L;
after culturing, removing microorganism sludge from the final fermentation broth to yield a fermentation liquor; and
drying the fermentation liquor from which the microorganism sludge is removed.

2. The method according to claim 1 , wherein the pH modifier other than ammonia is at least one selected from the group consisting of alkaline sodium salts and alkaline potassium salts.

3. The method according to claim 1 , wherein the nitrogen source is at least one selected from the group consisting of ammonium salts, urea, nitrates, amino acids, peptides, proteins, yeast extracts, and corn saccharized solutions.

4. The method according to claim 1 , wherein removing the microorganism sludge is performed by using filtration or centrifugal separation.

5. The method according to claim 4 , wherein the filtration is membrane filtration.

6. The method according to claim 1 , further comprising: producing powder or granules from the dried fermentation liquor.

7. A flavoring containing L-glutamic acid produced by the method according to claim 1 .

8. The flavoring according to claim 7 , wherein a moisture content of the flavoring is 0.5 wt % to 5 wt % based on the total weight of the flavoring.

9. The method according to claim 1 , wherein ammonia is replaced with the pH modifier other than ammonia 10 hours after starting the culturing.

10. The method according to claim 1 , wherein ammonia is replaced with the pH modifier other than ammonia 15 hours after starting the culturing.

11. The method according to claim 1 , wherein the method is carried out without crystallization.

12. The method of claim 1 , wherein ammonia is replaced with the pH modifier other than ammonia within 10-15 hours after starting the culture.

13. The method of claim 1 , wherein 40-80 g/L ammonium sulfate is added.

14. The method of claim 13 , wherein 50-80 g/L ammonium sulfate is added.

15. The method of claim 14 , wherein yield of L-glutamic acid is 93-98 g/L.

Assignees

• Cj Cheiljedang Corp

Inventors

• Cho Jin Man
• Kim Jeong Hwan
• Seo Yong Bum
• Park Jang Hee
• Hwang In Seok
• Eom Hyun Suk

Classifications

• A23L1/22091 Primary

  Human Necessities · mapped topic

• C12P13/14

  Glutamic acid; Glutamine · CPC title

• A23L1/23

  Human Necessities · mapped topic

• A23L1/228

  Human Necessities · mapped topic

• A23L27/22 Primary

  containing glutamic acids · CPC title