CN101569396A

CN101569396A - Preparation method of meat flavor seasoning

Info

Publication number: CN101569396A
Application number: CNA2009101472085A
Authority: CN
Inventors: 吴新良
Original assignee: DONGGUAN HUAQI BIOLOGICAL SCIENCE AND TECHNOLOGY Co Ltd
Current assignee: DONGGUAN HUAQI BIOLOGICAL SCIENCE AND TECHNOLOGY Co Ltd
Priority date: 2009-06-08
Filing date: 2009-06-08
Publication date: 2009-11-04

Abstract

The invention provides a preparation method for producing a meat flavor seasoning. The method comprises the following steps: employing protease as a biocatalyst, decomposing meat protein into a digest containing a plurality of amino acids and peptides, adding adjuvant, and homogenizing to prepare sauced or powdery natural meat flavor seasoning after spray drying; in the method, reaction conditions (temperature, pH value and the like) of an enzymolysis method are mild and easily controlled, thus effectively reducing process difficulty and energy consumption. In addition, an enzyme reaction has high efficiency, and the protein is decomposed to improve nutritive value for easy digestion and absorption; meanwhile, flavor of the seasoning can be further improved by a temperature controlling reaction. Therefore, the meat flavor seasoning produced by the enzymolysis method is also characterized by: 1. natural meat flavor and taste, enriched meat flavor and perfect delicate flavor; 2. rich nutrition; 3. stable quality and wide use range; and 4. convenient use and unrestricted consumption.

Description

A kind of preparation method of meat flavour flavoring

Technical field

The invention belongs to the production of condiments technical field, specifically relate to a kind of preparation method of meat flavour flavoring.

Background technology

The preparation method of traditional meat flavour flavoring condiment, not directly to adopt meat as raw material, but utilize processing (as can, beef processing etc.) in precooking soup juice or the soup juice of bone infusion, remove by filter residue and centrifugation and remove degrease, vacuum is concentrated into the pasty product that contains solid content 45～85% again, promptly obtains flavouring.Above-mentioned process energy consumption height is difficult for large-scale industrial production, and the flavouring mouthfeel of making is relatively poor, is unfavorable for the popularization of product.

Summary of the invention

The present invention is the defective that overcomes above-mentioned technology, and to provide a kind of directly be raw material with meat, adopt the directional enzymatic technology, utilize protease to prepare the preparation method of meat flavour flavoring as biocatalyst.

The present invention solves the problems of the technologies described above the technical scheme that is adopted to be:

A kind of preparation method of meat flavour flavoring, it comprises the steps:

1) pulverizes: meat is rubbed;

2) mix: get meat mincing and water, by meat: water=9: the weight ratio of (1～3) mixes, and makes muddy flesh;

3) enzymolysis: press meat: enzyme=1000: the weight ratio of (0.1～5) adds biology enzyme to described muddy flesh, is heated to 35～75 ℃ while stirring, and enzyme digestion reaction is after 0.5～10 hour, and enzyme, the sterilization of going out heats up;

4) filter: reactant liquor is filtered, obtain filtrate, the filtrate that obtains is incubated processing;

5) finished product: described filtrate is carried out subsequent treatment, promptly obtain finished product.

A kind of preparation method of meat flavour flavoring, described step 5) specifically may further comprise the steps:

51) add auxiliary material in described filtrate, the sterilization that heats up after mixing is carried out homogeneous with the mixture that obtains then, sauce shape meat flavour flavoring.

A kind of preparation method of meat flavour flavoring, described step 5) can also may further comprise the steps:

51 ') described filtrate is put into spray drying tower and carry out spray-drying, sieve, be i.e. powdering meat flavour flavoring.

A kind of preparation method of meat flavour flavoring, described auxiliary material be in salt, maltodextrin, monosodium glutamate, emulsifying agent, spice, essence or the thickener two kinds or more than.

The enzymolysis mechanism of above-mentioned steps (3) is: under the effect of protease, and the protein generation hydrolysis in the meat, the peptide bond fission, the equation of its hydrolysis is as follows:

Mainly from the hydrophobicity polypeptide in the hydrolysate, the protein of pure natural is tasteless to the bitter taste of protein hydrolysate, the one, because the hydrophobic residue in the native protein is wrapped in intramolecule, it can't contact with taste bud; Another is that the native protein molecular weight is very big, and the molecular configuration complexity is not because the steric restriction effect make the sense of taste recipient on the not accessible taste bud of hydrophobic residue in the protein, so native protein presents any flavour.But when protein was hydrolyzed into the lower polypeptide of molecular weight under the effect of protease, the hydrophobic residue that was wrapped originally will come out, and it just contacts with taste bud can produce bitter taste.

The directional enzymatic technology of step (3) then is by the compound albumen enzyme of selecting the peptide bond between the narrow spectrum hydrolysis hydrophobic amino acid of energy protein to be hydrolyzed, degree of hydrolysis is controlled at 8～20%, make hydrophobic amino acid between different polypeptide, distribute, thereby avoided a plurality of interconnective hydrophobic amino acids to concentrate in the polypeptide and make it have higher hydrophobicity and bitter taste, simultaneously, use amount by control protease, hydrolysis temperature and enzymolysis time are controlled degree of hydrolysis well, with the generation quantity of minimizing hydrophobicity polypeptide, thereby reduce bitter taste and the local flavor that improves hydrolysate effectively.Described degree of hydrolysis is that enzymolysis cuts off the quantity of peptide bond and the ratio of material protein peptide bond sum.

Beneficial effect of the present invention is: adopt the preparation method of the meat flavour flavoring of above-mentioned directional enzymatic technology, its technology is simple, reaction condition (temperature, pH value etc.) gentleness, control easily, the reaction efficiency height has reduced technology difficulty and energy consumption effectively, is easy to industrialized production.In addition, owing in the enzymolysis process protein is decomposed, improved its nutritive value, absorbed by human consumption easily, simultaneously, react by temperature control, the local flavor of this extract is further enhanced, and therefore, the meat flavour flavoring of enzymatic isolation method production has following characteristics again:

1) have natural meat fragrant breeze flavor, taste is strong, the delicate flavour perfection

After the protein of various meats (chicken, pig, ox etc.) is decomposed by protease, several amino acids and many small-molecular peptides have been produced, can not only the corresponding kind of real embodiment (chicken, pig, ox etc.) natural flavour mountaineous, and after processes such as decomposition, reaction, its extract generation has also exceeded the effect of the general cooking, natural delicious food, multiple tastes, dense, lasting.

2) nutritious

Protein in the meat is broken down into several amino acids and peptide class, is absorbed by human consumption easily, has improved the effective utilization of human body to nutriment.

3) stay in grade, the scope of application is wide

This extract is not afraid of thermophilic digestion, can keep original local flavor after the cooling, so be fit to microwave food, frozen food, fried food, high temperature can and low pH value food.

4) easy to use, use amount is unrestricted

Product is sauce shape or powdery, has good water-solubility.No matter be powder class condiment or sauce class condiment, all can be directly to add according to the seasoning needs, use amount is unrestricted, and this extract can use with other batchings are collaborative, forms various composite flavors.

Description of drawings

Fig. 1 is the preparation method's of embodiment 1,2 and 3 a flow chart;

Fig. 2 is the preparation method's of embodiment 4 a flow chart.

The specific embodiment

Embodiment 1: with reference to Fig. 1, present embodiment provides a kind of preparation method of meat flavour flavoring, it is a raw material with beef, chicken and pork etc. directly, adopt the directional enzymatic technology, utilize protease as biocatalyst, the protein in the meat (chicken, pig, ox etc.) is resolved into the hydrolyzate that contains several amino acids and peptide class, add the auxiliary material homogeneous again, make sauce shape condiment, its concrete steps are as follows:

1) meat mincing: the frozen meat of suitability for industrialized production (chicken in jelly, freeze ox, freeze pig etc.) is rubbed through meat grinder;

2) mix: by meat: the weight ratio of water=9: 1 is put into enzymatic vessel, mixes, and makes muddy flesh;

3) enzymolysis: by meat: the weight ratio of enzyme=1000: 0.1 adds biology enzyme in hydrolytic decomposition pot, be heated to 35～75 ℃ while stirring, and mixing speed is controlled to be 20～100 rev/mins, and enzyme digestion reaction was warmed up to 80～100 ℃ after 0.5～10 hour, the enzyme that goes out, sterilization;

4) filter: the reactant liquor in the hydrolytic decomposition pot is put into vibrating filter filter, waste residue obtains filtrate, described filtrate is put into Cooling or heating jar be incubated processing under 65～85 ℃;

5) finished product: in filtrate, add salt, maltodextrin, monosodium glutamate, emulsifying agent, spice, essence and thickener etc., sterilization heats up after stirring, then the mixture that obtains is carried out homogeneous by high pressure homogenizer under 20～50Mpa and 50～85 ℃, sauce shape meat flavour flavoring.

Embodiment 2: with reference to Fig. 1, and the preparation method of a kind of meat flavour flavoring that present embodiment provides, its concrete steps are as follows:

2) mix: by meat: the weight ratio of water=9: 2 is put into enzymatic vessel, mixes, and makes muddy flesh;

3) enzymolysis: by meat: the weight ratio of enzyme=1000: 0.8 adds biology enzyme in hydrolytic decomposition pot, be heated to 35～75 ℃ while stirring, and mixing speed is controlled to be 20～100 rev/mins, and enzyme digestion reaction was warmed up to 80～100 ℃ after 0.5～10 hour, the enzyme that goes out, sterilization;

Embodiment 3: with reference to Fig. 1, and the preparation method of a kind of meat flavour flavoring that present embodiment provides, its concrete steps are as follows:

2) mix: by meat: the weight ratio of water=9: 3 is put into enzymatic vessel, mixes, and makes muddy flesh;

3) enzymolysis: by meat: the weight ratio of enzyme=1000: 5 adds biology enzyme in hydrolytic decomposition pot, be heated to 35～75 ℃ while stirring, and mixing speed is controlled to be 20～100 rev/mins, and enzyme digestion reaction was warmed up to 80～100 ℃ after 0.5～10 hour, the enzyme that goes out, sterilization;

Embodiment 4: with reference to Fig. 2, the preparation method of a kind of meat flavour flavoring that present embodiment provides, its step are substantially with embodiment 1, and its difference is that the step 5) in the foregoing description 1 can be following step and substitutes:

5 ') filtrate is put into spray drying tower and carry out spray-drying, sieve, be i.e. powdering meat flavour flavoring.

The present invention is not limited to above-mentioned embodiment, and every employing and analog structure of the present invention are realized all modes of the object of the invention, all within protection scope of the present invention.

Claims

1. the preparation method of a meat flavour flavoring is characterized in that, it specifically comprises the steps:

1) pulverizes: meat is rubbed;

3) enzymolysis: press meat: biology enzyme=1000: the weight ratio of (0.1～5) adds biology enzyme to described muddy flesh, is heated to 35～75 ℃ while stirring, and enzyme digestion reaction was warmed up to 80～100 ℃ after 0.5～10 hour, the enzyme that goes out, sterilization;

4) filter: reactant liquor is filtered, obtain filtrate, this filtrate is incubated processing;

2. the preparation method of meat flavour flavoring according to claim 1 is characterized in that, described step 5) specifically may further comprise the steps:

3. the preparation method of meat flavour flavoring according to claim 2 is characterized in that, carries out described homogeneous operation under the condition of 20～50Mpa and 50～85 ℃.

4. the preparation method of meat flavour flavoring according to claim 1 is characterized in that, described step 5) is further comprising the steps of:

51 ') described filtrate is put into described spray drying tower and carry out spray-drying, sieve, be i.e. powdering meat flavour flavoring.

5. the preparation method of meat flavour flavoring according to claim 2 is characterized in that, described auxiliary material be in salt, maltodextrin, monosodium glutamate, emulsifying agent, spice, essence or the thickener two kinds or more than.

6. the preparation method of meat flavour flavoring according to claim 1 is characterized in that, the meat in the described step (2) and the weight ratio of water are 9: (1～2); Meat in the described step (3) and biology enzyme weight ratio are 1000: (0.1～1).