CN100493377C - Meat flavor fragrant base - Google Patents
Meat flavor fragrant base Download PDFInfo
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- CN100493377C CN100493377C CNB2007100567591A CN200710056759A CN100493377C CN 100493377 C CN100493377 C CN 100493377C CN B2007100567591 A CNB2007100567591 A CN B2007100567591A CN 200710056759 A CN200710056759 A CN 200710056759A CN 100493377 C CN100493377 C CN 100493377C
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Abstract
The invention belongs to the field of food additives, especially involving a meat flavor. The invention first uses cellulose 0.05-3 parts, 10% HCl 1-20 parts, onion 80-98 parts to hydrolyze the green onion; then uses meat 70-100 parts, water 0-30 parts, prolease 0.05-3 parts to hydrolyze the meat; at last uses green onion hydrolysis liquid 1-30 parts, meat hydrolysis liquid 1-80 parts, amino acids 1-20 parts, reducing sugar 1-20 parts, hydrolyzed plant protein liquid 1-40 parts, yeast extract 1-50 parts, VB1 1-5 parts, VC 0-5 parts, fat 0-10 parts, water 0-20 parts to carry out the Maillard reaction. The generated meat flavor has full flavor, which is close to the natural flavor, and cooking sense. So the meat flavor which is produced based on that has wider prospect.
Description
Technical field
The invention belongs to food additives, particularly a kind of meat flavor fragrant base.
Background technology
Meat flavor is a kind of food additives that are widely used in the products such as instant noodles, meat products, flavouring and chickens' extract, has obtained development rapidly since nineteen nineties.The conventional production methods of meat flavor is as follows: the first step is various raw materials such as amino acid, reduced sugar to be joined by a certain percentage carry out Maillard reaction (reaction that takes place between amino acid and the reduced sugar) in the reactor.The local flavor of product changes with the variation in moisture activity, reaction temperature, reaction pressure and the reaction time of composition of raw materials, reaction system.Other raw materials such as product and maltodextrin, salt, monosodium glutamate mix the feed liquid that obtains dusting in material-compound tank, obtain reaction flavor through spray-drying again.Second step be with various natural and (or) natural equivalent spices and solvent (as: ethanol, propane diols, salad wet goods) join in the material-compound tank by a certain percentage and mix, and obtains allocating spices.The 3rd step was reaction flavor, allotment spices and other raw materials (as carrier, drier etc.) to be joined in the positive mixer by a certain percentage mix, and obtained meat flavor.As USP4604290, USP4094997, USP4081565, EP160794 etc.
In the meat flavor production technology, using Maillard reaction production meat flavor fragrant base is the key technology of meat flavor.Meat flavor fragrant base provides mellow local flavor for meat flavor.And raw material be not both the key factor that influences the meat flavor fragrant base local flavor.At present, generally use protease hydrolytic meat to obtain the meat hydrolyzate, be used to produce meat flavor fragrant base.Owing to only use protease, the local flavor of meat flavor fragrant base is restricted, and can not satisfy the needs of product development.Lose client, market.
Summary of the invention
The objective of the invention is at the problems referred to above, the invention provides the method that a kind of application comprehensive utilization cellulase, protease are produced novel meat flavor fragrant base.Use cellulose hydrolyzation green onion release local flavor wherein and obtain the green onion hydrolyzate, use protease hydrolytic meat and obtain the meat hydrolyzate.Green onion hydrolyzate and meat hydrolyzate are used for the production of meat flavor fragrant base jointly.Make the local flavor of meat flavor fragrant base fuller, more approaching natural, more cooking sense arranged.The meat flavor market prospects of Sheng Chaning are more wide based on this.
Technology contents of the present invention:
1. the selection of cellulase.
2. the optimization of cellulose hydrolyzation condition.
3. the green onion hydrolyzate is participated in the flavor variations rule of Maillard reaction.
4. the exploitation of novel meat flavor fragrant base.
Technical scheme:
A kind of meat flavor fragrant base is characterized in that:
The weight proportion of its raw material is as follows:
1) green onion hydrolysis: 0.05～3 part of cellulase, 1～20 part of 10% hydrochloric acid, 80～98 parts of green onions;
2) meat hydrolysis: 70～100 parts of meats, 0～30 part in water, proteinase-10 .05～3 part;
3) Maillard reaction: green onion hydrolyzate 1-30 part, meat hydrolyzate 1-80 part, amino acid/11-20 part, reduced sugar 1-20 part, hydrolyzed vegetable protein liquid 1-40 part, yeast extract 1-50 part, VB10-5 part, VC0-5 part, fatty 0-10 part, water 0-20 part;
Wherein:
1) protease is: papain or flavor protease;
2) meat is: beef, pork, chicken;
3) amino acid is: glycine, alanine, cysteine, cysteine hydrochloride, leucine, proline, arginine, phenylalanine, methionine, cystine, glutamic acid, isoleucine, threonine, serine, asparatate, valine, tryptophan or lysine;
4) reduced sugar is: glucose, D-wood sugar, ribose, rhamnose, arabinose, sucrose, galactolipin or glucose syrup.
2, meat flavor fragrant base according to claim 1, its preparation method is:
Adopt following equipment processing: colloid mill, meat grinder, hydrolysis kettle, reactor, vibratory sieve;
Its preparation method step:
1) preliminary treatment: green onion was cleaned colloid mill one time; Meat rubs with meat grinder;
2) green onion hydrolysis: green onion mud, cellulase, 10% hydrochloric acid are put in the hydrolysis kettle, stirred, heat up; Temperature range: 40 ℃～60 ℃, hydrolysis time 0.2hr～6hr;
3) meat hydrolysis: meat, protease and optional water are put in the hydrolysis kettle, stirred, heat up; Temperature range: 40 ℃～70 ℃, hydrolysis time 0.2hr～6hr;
4) reaction: with the green onion hydrolyzate, the meat hydrolyzate, amino acid, reduced sugar, hydrolyzed vegetable protein liquid, yeast extract and optional VB1, VC, fat and water are put in the reactor temperature range: 90 ℃～150 ℃, the reaction time: 0.2hr～6hr.
Beneficial effect of the present invention
Integrated use cellulase, protease are produced novel meat flavor fragrant base, make that product special flavour is fuller, cooking sense is stronger, more are received by the market.
The specific embodiment
A kind of meat flavor fragrant base:
1. raw materials used as follows:
1) enzyme: cellulase, papain, flavor protease etc.
2) hydrolysis material: green onion, beef, pork, chicken, chicken bone mud, ox bone mud etc.
3) each seed amino acid: glycine, alanine, cysteine, cysteine hydrochloride, leucine, proline, arginine, phenylalanine, methionine, cystine, glutamic acid, isoleucine, threonine, serine, asparatate, valine, tryptophan, lysine etc.
4) reduced sugar: glucose, D-wood sugar, ribose, rhamnose, arabinose, sucrose, galactolipin, glucose syrup etc.
5) other raw materials: hydrolyzed vegetable protein liquid, yeast extract, fat (ox, pig, chicken, soybean wet goods), VB1, VC, water, 10% hydrochloric acid etc.
2. fill a prescription
1) green onion hydrolysis: 0.05～3 part of cellulase, 1～20 part of 10% hydrochloric acid, 80～98 parts of green onions.
2) meat hydrolysis: 70～100 parts of meats, 0～30 part in water, proteinase-10 .05～3 part.
3) Maillard reaction: green onion hydrolyzate 1-30 part, meat hydrolyzate 1-80 part, amino acid/11-20 part, reduced sugar 1-20 part, hydrolyzed vegetable protein liquid 1-40 part, yeast extract 1-50 part, VB10-5 part, VC0-5 part, fatty 0-10 part, water 0-20 part.
3. equipment
Colloid mill, meat grinder, hydrolysis kettle, reactor, vibratory sieve.
4. preparation method step:
5) preliminary treatment: green onion was cleaned colloid mill one time.Meat rubs with meat grinder.
6) green onion hydrolysis: green onion mud, cellulase, 10% hydrochloric acid are put in the hydrolysis kettle, stirred, heat up.Temperature range: 40 ℃～60 ℃, hydrolysis time 0.2hr～6hr.
7) meat hydrolysis: meat, protease and optional water are put in the hydrolysis kettle, stirred, heat up.Temperature range: 40 ℃～70 ℃, hydrolysis time 0.2hr～6hr.
8) reaction: with the green onion hydrolyzate, the meat hydrolyzate, amino acid, reduced sugar, hydrolyzed vegetable protein liquid, yeast extract and optional VB1, VC, fat and water etc. are put in the reactor temperature range: 90 ℃～150 ℃, the reaction time: 0.2hr～6hr.
Embodiment 1
1) green onion hydrolysis: green onion 90, cellulase 1,10% hydrochloric acid 9.Green onion was cleaned colloid mill one time, put in the hydrolysis kettle, added cellulase, 10% hydrochloric acid then, stirred, be warmed up to 55 ℃, insulation 4hr.
2) beef hydrolysis: beef 80, water 19, flavor protease 1.Beef is rubbed with meat grinder, put in the hydrolysis kettle, add entry, flavor protease then.Stir, be warmed up to 55 ℃, insulation 2hr.
3) meat flavor fragrant base preparation: green onion hydrolyzate 5, beef hydrolyzate 70, glucose 10, glycine 5, L-cysteine hydrochloride 5, VB11, concise butter 2, dusty yeast 2.
Above-mentioned raw materials is joined in the reactor, stir, be warmed up to 110 ℃, insulation 2hr cools to 50 ℃, crosses 40 order vibratory sieves, and discharging gets meat flavor fragrant base.
Embodiment 2
1) green onion hydrolysis: green onion 90, cellulase 0.5,10% hydrochloric acid 9.5.Preparation is with embodiment 1.
2) beef hydrolysis: beef 80, water 19, flavor protease 1.Preparation is with embodiment 1.
3) meat flavor fragrant base preparation: green onion hydrolyzate 5, beef hydrolyzate 70, glucose 10, glycine 5, L-cysteine hydrochloride 5, VB11, concise butter 2, dusty yeast 2.
Preparation is with embodiment 1.
Embodiment 3
1) green onion hydrolysis: green onion 90, cellulase 0.5,10% hydrochloric acid 9.5.Preparation is with embodiment 1.
2) beef hydrolysis: beef 80, water 19.5, flavor protease 0.5.Preparation is with embodiment 1.
3) meat flavor fragrant base preparation: green onion hydrolyzate 5, beef hydrolyzate 70, glucose 10, glycine 5, L-cysteine hydrochloride 5, VB11, concise butter 2, dusty yeast 2.
Preparation is with embodiment 1.
Claims (2)
1, a kind of meat flavor fragrant base is characterized in that:
The weight proportion of its raw material is as follows:
1) green onion hydrolysis: 0.05～3 part of cellulase, 1～20 part of 10% hydrochloric acid, 80～98 parts of green onions;
2) meat hydrolysis: 70～100 parts of meats, 0～30 part in water, proteinase-10 .05～3 part;
3) Maillard reaction: green onion hydrolyzate 1-30 part, meat hydrolyzate 1-80 part, amino acid/11-20 part, reduced sugar 1-20 part, hydrolyzed vegetable protein liquid 1-40 part, yeast extract 1-50 part, VB10-5 part, VC0-5 part, fatty 0-10 part, water 0-20 part;
Wherein:
1) protease is: papain or flavor protease;
2) meat is: beef, pork, chicken;
3) amino acid is: glycine, alanine, cysteine, cysteine hydrochloride, leucine, proline, arginine, phenylalanine, methionine, cystine, glutamic acid, isoleucine, threonine, serine, asparatate, valine, tryptophan or lysine;
4) reduced sugar is: glucose, D-wood sugar, ribose, rhamnose, arabinose, sucrose, galactolipin or glucose syrup.
2, meat flavor fragrant base according to claim 1, its preparation method is:
Adopt following equipment processing: colloid mill, meat grinder, hydrolysis kettle, reactor, vibratory sieve;
Its preparation method step:
1) preliminary treatment: green onion was cleaned colloid mill one time; Meat rubs with meat grinder;
2) green onion hydrolysis: green onion mud, cellulase, 10% hydrochloric acid are put in the hydrolysis kettle, stirred, heat up; Temperature range: 40 ℃～60 ℃, hydrolysis time 0.2hr～6hr;
3) meat hydrolysis: meat, protease and optional water are put in the hydrolysis kettle, stirred, heat up; Temperature range: 40 ℃～70 ℃, hydrolysis time 0.2hr～6hr;
4) reaction: with the green onion hydrolyzate, the meat hydrolyzate, amino acid, reduced sugar, hydrolyzed vegetable protein liquid, yeast extract and optional VB1, VC, fat and water are put in the reactor temperature range: 90 ℃～150 ℃, the reaction time: 0.2hr～6hr.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100567591A CN100493377C (en) | 2007-02-09 | 2007-02-09 | Meat flavor fragrant base |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2007100567591A CN100493377C (en) | 2007-02-09 | 2007-02-09 | Meat flavor fragrant base |
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| CN101238874A CN101238874A (en) | 2008-08-13 |
| CN100493377C true CN100493377C (en) | 2009-06-03 |
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| CNB2007100567591A Expired - Fee Related CN100493377C (en) | 2007-02-09 | 2007-02-09 | Meat flavor fragrant base |
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| WO2010037783A1 (en) | 2008-10-03 | 2010-04-08 | Dsm Ip Assets B.V. | Process to make food or feed flavour with glutathione or cystein |
| CN101744212B (en) * | 2008-11-28 | 2012-08-08 | 安琪酵母股份有限公司 | Vegetarian food type meat flavor yeast extract, preparation method thereof and application thereof |
| CN101595967B (en) * | 2009-06-19 | 2012-09-26 | 天津春宇食品配料有限公司 | Natural beef flavor |
| CN101669617B (en) * | 2009-09-03 | 2012-10-03 | 天津春发生物科技集团有限公司 | Natural beef flavor |
| CN102048103B (en) * | 2009-10-27 | 2013-04-17 | 安琪酵母股份有限公司 | Vegetarian diet flavor juice and preparation method thereof |
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| CN102396693A (en) * | 2010-09-15 | 2012-04-04 | 浙江上品鲜食品股份有限公司 | Chicken flavor seasoning and preparation method thereof |
| CN102396692B (en) * | 2010-09-15 | 2013-08-14 | 浙江上品鲜食品股份有限公司 | Calcium-enriched seasoning with chicken flavor and manufacturing method thereof |
| CN102613524A (en) * | 2011-01-26 | 2012-08-01 | 安琪酵母股份有限公司 | Flavoring and preparation method thereof |
| CN102273606B (en) * | 2011-09-01 | 2013-05-08 | 天津春发生物科技集团有限公司 | Cooking flavor green Chinese onion powder and preparation method thereof |
| CN102488171A (en) * | 2011-11-28 | 2012-06-13 | 天津春宇食品配料有限公司 | Cooking flavour seasoning scallion paste and preparation method thereof |
| CN102578523B (en) * | 2012-01-25 | 2013-09-18 | 保定味群食品科技股份有限公司 | Sauce flavor powder |
| CN102763832A (en) * | 2012-07-30 | 2012-11-07 | 福建鑫马实业有限公司 | Sparerib sauce base material, production method and application thereof |
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| CN103750263B (en) * | 2014-01-03 | 2015-09-23 | 漯河双汇生物工程技术有限公司 | A kind of chicken paste essence and preparation method thereof |
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| CN104172088A (en) * | 2014-07-17 | 2014-12-03 | 天宁香料（江苏）有限公司 | Natural beef essence and preparation method thereof |
| CN104222994B (en) * | 2014-07-18 | 2015-11-18 | 天宁香料（江苏）有限公司 | There is the method for making of the meaty paste essence of composite aromatic condiment and obtained products application |
| CN105360782B (en) * | 2014-08-11 | 2018-10-16 | 武汉慧康利兹食品有限公司 | A kind of beef extract and preparation method |
| CN107581573A (en) * | 2017-10-12 | 2018-01-16 | 天津春发生物科技集团有限公司 | A kind of preparation method of beef-flavouring richness peptide natural flavouring |
| CN108294280A (en) * | 2018-02-07 | 2018-07-20 | 山东天博食品配料有限公司 | A kind of graininess beef flavor and preparation method thereof |
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| CN108433082A (en) * | 2018-02-07 | 2018-08-24 | 山东天博食品配料有限公司 | A kind of graininess pork essence and preparation method thereof |
| CN108902662A (en) * | 2018-06-04 | 2018-11-30 | 四川川麻人家食品开发有限公司 | Wrinkled giant hyssop juice and preparation method thereof |
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| C14 | Grant of patent or utility model | ||
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| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Shanghai Totole Food Co., Ltd. Assignor: Nabaishan Science and Trade Development Co., Ltd., Tianjin Contract fulfillment period: 2009.6.19 to 2015.6.18 Contract record no.: 2009310000110 Denomination of invention: Meat flavor fragrant base Granted publication date: 20090603 License type: Exclusive license Record date: 2009.7.1 |
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Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2009.6.19 TO 2015.6.18; CHANGE OF CONTRACT Name of requester: SHANGHAI TAITAILE FOOD CO., LTD. Effective date: 20090701 |
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