CN101569397A - Yeast extract with seafood flavor and production method thereof - Google Patents
Yeast extract with seafood flavor and production method thereof Download PDFInfo
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- CN101569397A CN101569397A CNA200810105510XA CN200810105510A CN101569397A CN 101569397 A CN101569397 A CN 101569397A CN A200810105510X A CNA200810105510X A CN A200810105510XA CN 200810105510 A CN200810105510 A CN 200810105510A CN 101569397 A CN101569397 A CN 101569397A
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Abstract
The invention provides a yeast extract with seafood flavor, which is made from seafood, water, protease, yeast extract and minor ingredients. The invention provides a production method of the yeast extract with seafood flavor, which comprises the following steps: (1) seafood crushing; (2) seafood enzyme inactivation; (3) seafood zymohydrolysis; (4) refinement treatment; and (5) thermal reaction. The yeast extract with seafood flavor of the invention has a strong special seafood flavor and can improve the seafood flavor in food.
Description
Technical field
The present invention relates to a kind of Yeast extract with seafood flavor and production method thereof.
Background technology
Yeast extract has been widely used in the industries such as instant noodles, meat products, flavoring as a kind of food ingredient.Yeast extract has the fragrance of meat soup, but characteristic flavor on basis is not obvious.States such as the U.S., Japan, Germany carried out the thermal response research of meat fragrance local flavor material, and raw material is amino acid, reduced sugar etc.But the research report that does not still have the tangible yeast extract Related product of characteristic flavor on basis at present.
U.S. rad (Maillard) reaction is the key that meat flavour produces.In the maturation of meat, the amino acid that dissociates (from enzyme hydrolysis), ribose and ribose-5-phosphate (from the degraded of adenosine triphosphate ATP and 5 '-inosine acid disodium IMP) and glucose, fructose (from glycolysis).In heating process, the content of test amino acid and reduced sugar, find that cysteine and ribose significantly reduce, thereby produced " product " meat flavor patent of Morton etc., this patent has been described the heat treated to cysteine (can select other amino acid arbitrarily for use) and ribose (or other reduced sugars, pentose is more active than hexose).
State such as the U.S., Japan carried out the thermal response research of meat fragrance local flavor material, and raw material is amino acid, reduced sugar etc.
Yeast extract has been widely used in the industries such as instant noodles, meat products, flavoring as a kind of food ingredient.Yeast extract has the fragrance of meat soup, but characteristic flavor on basis is not obvious.
At present, the existing beef-flavouring type yeast extract of producing, but the yeast extract of other characteristic flavor on basis and unexposed.
Summary of the invention
The purpose of this invention is to provide a kind of Yeast extract with seafood flavor.
Another object of the present invention provides a kind of production method of Yeast extract with seafood flavor.
In order to realize purpose of the present invention, a kind of Yeast extract with seafood flavor of the present invention, it is to be made by the following weight parts proportion raw material:
100 parts of seafood;
5～10 parts in water;
Proteinase-10 .05～0.5 part;
150～190 parts of yeast extracts;
200～220 parts of auxiliary materials.
Described auxiliary material comprises hydrolyzed vegetable protein, salt, carbohydrate, amino acid, and wherein the weight portion proportioning of hydrolyzed vegetable protein, salt, carbohydrate is:
180～200 parts of hydrolyzed vegetable proteins;
5 parts of salt;
5 parts of carbohydrates;
4～10 parts in amino acid.
Described auxiliary material also comprises VB
1, 5 '-inosine acid disodium and 5 '-Sodium guanylate, its weight portion proportioning is:
VB
11 part;
5 '-inosine acid disodium and 5 '-0.4～0.5 part of Sodium guanylate.
Described seafood is one or more in abalone, river crab or the shrimp.
Described amino acids material is sodium glutamate and/or alanine, and sodium glutamate refers to monosodium glutamate.
Described carbohydrate is glucose preferably.
Described 5 '～inosine acid disodium and 5 '～weight proportion of Sodium guanylate is 1: 1.
A kind of Yeast extract with seafood flavor of the present invention, wherein dry matter content is 50～60%, and the content of protein in dry is greater than 32%.
A kind of production method of Yeast extract with seafood flavor of the present invention, it comprises the steps:
(1) seafood fragmentation: the seafood fragmentation need be muddy flesh;
(2) the seafood enzyme that goes out: in the muddy flesh of step (1), add entry, the heating enzyme that goes out;
(3) seafood enzymolysis: add protease then in the product of step (2), hydrolysis temperature is 45～62 ℃, 2～8 hours time, gets meat gruel;
(4) thinning processing: the meat gruel product that step (3) is obtained is crossed colloid mill and is carried out thinning processing, slurries;
(5) thermal response: auxiliary material and yeast extract are joined composition mixture material in the slurries of step (4), carry out thermal response, reaction pressure is 1.0-2.0MPa, temperature 105-135 ℃.
What described step (2) was concrete is: add entry in the seafood of step (1), heating-up temperature is 85～95 ℃, keeps this temperature and stirs, make the meat gruel color and luster become light color fully by redness after, temperature is cooled to below 60 ℃ from 85 ℃.
The purpose of enzyme of going out is assorted bacterium and some oxidases of killing in the muddy flesh, guarantees later stage enzymolysis quality.
The enzyme process that goes out can carry out in having the jacketed pan of stirring, stirs to make the enzyme process that goes out relatively thoroughly with even.
Described step (4) slurries can pass through 20 mesh sieves, and the purpose of this process is to guarantee product fineness and product homogeneous state.
What described step (5) was concrete is: behind the interpolation auxiliary material, in 30-40 minute, material is risen to 105-135 ℃ by room temperature, keep after 30-150 minute, in 1 hour, material is reduced to 30 ℃ by 105-135 ℃, promptly get Yeast extract with seafood flavor, directly enter packet assembler with seafood.
Described yeast extract is made by bread or brewer's yeast self-dissolving extracting.
Should keep air cleaner, drying when adding auxiliary material.
Described several amino acids, hydrolyzed vegetable protein, reduced sugar are food-grade or pharmaceutical grade raw material, all can commercially obtain.
The shape of Yeast extract with seafood flavor of the present invention is an extremely tan sticky paste semifluid of rufous, has the characteristic flavor on basis of ripe seafood.
The present invention is owing to adopted the production method of thermal response, the fragrance and the mouthfeel of yeast extract have been strengthened, and give its seafood characteristic flavor on basis, obtain the Yeast extract with seafood flavor product, the feature fragrance and the effect of yeast extract product have been improved, by almost there not being the seafood flavor to rise to strong sea food flavor.
Principle of the present invention is that amino acid and the glucose in seafood, yeast extract, the hydrolyzed vegetable protein carries out chemical reaction (being Maillard reaction), obtains local flavor preferably.
The Yeast extract with seafood flavor that the present invention produces can be applied in the instant noodles, and result of use is seafood mouthfeel and the local flavor that has strengthened food.
The Yeast extract with seafood flavor that the present invention produces also can flavoring in, in flavoring, add Yeast extract with seafood flavor of the present invention, can effectively improve flavoring mouthfeel, strengthen the sea food flavor of flavoring and the nutrition that improves flavoring.
Description of drawings
The process chart of Fig. 1 Yeast extract with seafood flavor.
The specific embodiment
Following examples are used to illustrate the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
Present embodiment is produced Yeast extract with seafood flavor and is comprised following raw material:
Abalone 50kg;
River crab 150kg;
Water 20kg;
Papain 1kg;
Yeast extract 360kg;
Auxiliary material: hydrolyzed vegetable protein liquid 400kg, monosodium glutamate 8kg, salt 10kg, glucose 10kg, VB
12kg, alanine 10.2kg, I+G (5 '-inosine acid disodium and 5 '-weight ratio of Sodium guanylate is 1: 1 a mixture) 0.8kg.
According to the component of above-mentioned weight, the preparation Yeast extract with seafood flavor, concrete preparation method's (see figure 1) is:
(1) seafood fragmentation: with abalone, river crab fragmentation, put in the strand cutter, be twisted into muddy flesh;
(2) the seafood enzyme that goes out: muddy flesh is put into jacketed pan, add entry, heat temperature raising to 85 ℃ keeps this temperature, promptly ends after making the meat gruel color and luster become light color fully by redness, cools the temperature to below 60 ℃;
(3) seafood enzymolysis: papain being joined step (2) go out in the seafood behind the enzyme, is 45 ℃ in temperature, enzymolysis 6 hours, meat gruel;
(4) thinning processing: by colloid mill, getting can be by the slurries of 20 mesh sieves with step (3) meat gruel;
(5) thermal response: yeast extract and auxiliary material are joined in the slurries after step (4) is handled, transferring pH with NaOH is 4.5, insert in the high-pressure reaction pot again, in reaction pressure is 1.0MPa, in 30 minutes, temperature of charge is risen to 105 ℃, keep in 60 minutes, temperature of charge being reduced to 30 ℃ after 100 minutes, promptly get Yeast extract with seafood flavor, directly packing.
The Yeast extract with seafood flavor of present embodiment preparation, wherein dry matter content is 50%, and the content of protein in dry is 31%.
Embodiment 2
Present embodiment is produced Yeast extract with seafood flavor and is comprised following raw material:
Abalone 50kg;
River crab 150kg;
Water 10kg;
Papain 1kg;
Yeast extract 410kg;
Auxiliary material: hydrolyzed vegetable protein 350kg, monosodium glutamate 8kg, salt 10kg, glucose 10kg, VB
12kg, alanine 10kg, I+G (5 '-inosine acid disodium and 5 '-weight ratio of Sodium guanylate is 1: 1 a mixture) 1kg.
According to the component of above-mentioned weight, the preparation Yeast extract with seafood flavor, concrete preparation method's (see figure 1) is:
(1) seafood fragmentation: abalone, river crab fragmentation need be muddy flesh;
(2) the seafood enzyme that goes out: muddy flesh is put into jacketed pan, add entry, heat temperature raising to 95 ℃ keeps this temperature, promptly ends after making the meat gruel color and luster become light color fully by redness, cools the temperature to below 60 ℃;
(3) seafood enzymolysis: papain being joined step (2) go out in the seafood behind the enzyme, is 62 ℃ in temperature, enzymolysis 2 hours, meat gruel; In jacketed pan, carry out;
(4) thinning processing: the meat gruel of step (3) is passed through colloid mill, and getting can be by the slurries of 20 eye mesh screens;
(5) thermal response: yeast extract and auxiliary material are joined in the slurries after step (4) is handled, transferring pH with NaOH is 4.5, insert in the high-pressure reaction pot again, in reaction pressure is 2.0MPa, and 135 ℃ of temperature rose to 135 ℃ with temperature of charge in 40 minutes, keep after 30 minutes, in 60 minutes, temperature of charge is reduced to 30 ℃, promptly get Yeast extract with seafood flavor, can directly pack.
The Yeast extract with seafood flavor of present embodiment, wherein dry matter content is 60%, and the content of protein in dry is 35%.
Embodiment 3
Present embodiment is produced Yeast extract with seafood flavor and is comprised following raw material:
Abalone (50kg), river crab (150kg);
Water 20kg;
Protease 1kg;
Yeast extract 380kg;
Auxiliary material: hydrolyzed vegetable protein 380kg, monosodium glutamate 8kg, salt 10kg, glucose 10kg, VB
12kg, alanine 12kg, I+G (5 '-inosine acid disodium and 5 '-weight proportion of Sodium guanylate is 1: 1 mixture) 1kg.
According to the component of above-mentioned weight, the preparation Yeast extract with seafood flavor, concrete preparation method's (see figure 1) is:
(1) seafood fragmentation: abalone, river crab fragmentation need be muddy flesh;
(2) the seafood enzyme that goes out: muddy flesh is put into jacketed pan, add entry heat temperature raising to 90 ℃, keep this temperature, promptly end after making the meat gruel color and luster become light color fully, cool the temperature to below 60 ℃ by redness.(3) seafood enzymolysis: protease being joined step (2) go out in the seafood behind the enzyme, is 50 ℃ in temperature, enzymolysis 8 hours, meat gruel;
(4) thinning processing: by colloid mill, getting can be by the slurries of 20 eye mesh screens with step (3) meat gruel;
(5) thermal response: yeast extract and auxiliary material are joined in the slurries after step (4) is handled, transferring pH with NaOH is 6.5, insert in the high-pressure reaction pot again, in reaction pressure is 1.5MPa, in 35 minutes, temperature of charge is risen to 120 ℃, keep in 60 minutes, temperature of charge being reduced to 30 ℃ after 150 minutes, promptly get Yeast extract with seafood flavor, can directly pack.
The Yeast extract with seafood flavor of present embodiment preparation, wherein dry matter content is 55%, and the content of protein in dry is 36%.
The preparation method of the seafood yeast extract of present embodiment is with embodiment 1.
Present embodiment is produced the flavor yeast extract and is comprised following raw material:
Shrimp 200kg;
Water 20kg;
Papain 0.1kg;
Cream yeast extract 300kg;
Auxiliary material: hydrolyzed vegetable protein 380kg, monosodium glutamate 8kg, salt 10kg, glucose 10kg, VB
12kg, I+G (5 '-inosine acid disodium and 5 '-weight proportion of Sodium guanylate is 1: 1 mixture) 1kg.
The Yeast extract with seafood flavor of present embodiment preparation, wherein dry matter content is 52%, and the content of protein in dry is 34%.
Embodiment 1～4 used capital equipment is: have the jacketed pan of stirring, Jiangsu Yixing City pharmaceutical equipment factory makes; High-pressure reaction pot, Jiangsu Yixing City pharmaceutical equipment factory makes; Used batching dashpot is the container of common usefulness, because be used for mixed material, therefore is called the batching dashpot.
Embodiment 1～4 used yeast extract is the Angel Yeast extract, and wherein total protein content is greater than 40%, and dry matter content can commercially obtain greater than 65%.
Test example 1
Yeast extract with seafood flavor in instant noodles application.
The Yeast extract with seafood flavor of embodiment 1 preparation 1.0～4.0% consumption according to the product gross mass is added in instant noodles and powder bag and the sauce bag.
The production technology of present embodiment:
(1) process of preparing instant noodles:
Flour mix is stirred, add the mixed liquor that contains 0.1% Yeast extract with seafood flavor, calendering, chopping, boiling is quantitatively cut off, and spray contains the baste of 1% Yeast extract with seafood flavor, and the dress box is fried, and cooling is promptly.
(2) powder bag and sauce bag prescription see Table 1.
Table 1 powder bag and sauce bag prescription
| The powder bag | Content ((g) | The sauce bag | Content ((g) |
| Salt | 3.7 | Salt | 0.9 |
| Sugar | 0.65 | Monosodium glutamate | 0.2 |
| Monosodium glutamate | 1.0 | The prawn extract | 0.3 |
| I+G | 0.04 | Lard | 1.8 |
| Shrimp med | 0.2 | Palm oil | 3.2 |
| Yeast extract with seafood flavor | 0.1 | Fresh ginger | 0.6 |
| The garlic powder | 0.06 | Bright garlic | 0.6 |
| The ginger powder | 0.18 | Cooking wine | 0.2 |
| White pepper | 0.12 | Antioxidant | In right amount |
| Chilli powder | 0.02 | Add up to | 7.8 |
| The mushroom powder | 0.08 | ||
| Milk powder | 0.12 | ||
| Add up to | 6.27 |
The contrast instant noodles that instant noodles, powder bag, the sauce bag of this experimental example used together and do not add Yeast extract with seafood flavor compare, and the results are shown in Table 2.
The local flavor of instant noodles of this experimental example of table 2 and contrast instant noodles relatively
| Fragrance | Mouthfeel | |
| The contrast instant noodles | Seafood fragrance is general | The mouthfeel delicate flavour is thin slightly |
| The instant noodles of this experimental example | Seafood gives off a strong fragrance | The mouthfeel delicate flavour is strong |
The result shows, Yeast extract with seafood flavor is applied to improving the instant noodles mouthfeel, play positive effect to promoting whole sea food flavor in the powder, sauce bag of instant noodles.
Claims (9)
1, a kind of Yeast extract with seafood flavor is characterized in that, it is to be made by the following weight parts proportion raw material:
100 parts of seafood;
5～10 parts in water;
Proteinase-10 .05～0.5 part;
150～190 parts of yeast extracts;
200～220 parts of auxiliary materials.
2, Yeast extract with seafood flavor as claimed in claim 1 is characterized in that, described auxiliary material comprises hydrolyzed vegetable protein, salt, carbohydrate, amino acid, and wherein the weight portion proportioning of hydrolyzed vegetable protein, salt, carbohydrate is:
180～200 parts of hydrolyzed vegetable proteins;
5 parts of salt;
5 parts of carbohydrates;
4～10 parts in amino acid.
3, Yeast extract with seafood flavor as claimed in claim 2 is characterized in that, described auxiliary material also comprises VB
1, 5 '-inosine acid disodium and 5 '-Sodium guanylate, its weight portion proportioning is:
VB
11 part;
5 '-inosine acid disodium and 5 '-0.4～0.5 part of Sodium guanylate.
4, Yeast extract with seafood flavor as claimed in claim 3 is characterized in that, described seafood is one or more in abalone, river crab or the shrimp.
As the arbitrary described Yeast extract with seafood flavor of claim 1-5, it is characterized in that 5, its dry matter content is 50～60%, the content of protein in dry is greater than 32%.
6, the production method of the arbitrary described Yeast extract with seafood flavor of a kind of claim 1-5 is characterized in that it comprises the steps:
(1) seafood fragmentation:, make muddy flesh with the seafood fragmentation;
(2) the seafood enzyme that goes out: in the muddy flesh of step (1), add entry, the heating enzyme that goes out;
(3) seafood enzymolysis: add protease then, at 45～62 ℃, enzymolysis 2～8 hours gets meat gruel;
(4) thinning processing: the meat gruel of step (3) is crossed colloid mill carry out thinning processing, get slurries;
(5) thermal response: yeast extract and auxiliary material are joined composition mixture material in the slurries of step (4), carry out thermal response.
7, production method as claimed in claim 6 is characterized in that, described step (2) heating is gone out enzyme for comprising: being heated to temperature is 85～95 ℃, make the meat gruel color and luster become light color fully by redness after, cool the temperature to below 60 ℃.
As claim 6 or 7 arbitrary described production methods, it is characterized in that 8, the slurries in the described step (4) can pass through 20 eye mesh screens.
9, production method as claimed in claim 8 is characterized in that, described thermal response comprises: in 30～40 minutes temperature of charge is risen to 105～135 ℃, kept 30～150 minutes, cooled the temperature to 30 ℃ in 60 minutes.
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| CN200810105510XA CN101569397B (en) | 2008-04-29 | 2008-04-29 | Yeast extract with seafood flavor and production method thereof |
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|---|---|---|---|
| CN200810105510XA CN101569397B (en) | 2008-04-29 | 2008-04-29 | Yeast extract with seafood flavor and production method thereof |
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| CN101569397B CN101569397B (en) | 2013-02-20 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904483A (en) * | 2010-08-16 | 2010-12-08 | 广东兴亿海洋生物工程有限公司 | Method for preparing novel shrimp seasoning |
| CN104222995A (en) * | 2014-09-26 | 2014-12-24 | 徐学林 | Fresh shrimp juice seasoning and preparing method thereof |
| CN104489606A (en) * | 2014-12-19 | 2015-04-08 | 山东圣琪生物有限公司 | Production method of crab meat-flavored yeast extract |
| CN114651949A (en) * | 2020-12-23 | 2022-06-24 | 安琪酵母股份有限公司 | Sea cucumber soup paste and preparation method and application thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100391363C (en) * | 2004-04-20 | 2008-06-04 | 大连工业大学 | River crab flavouring and its preparing method |
| CN1582741A (en) * | 2004-05-28 | 2005-02-23 | 中国海洋大学 | Yeast shrimp jam with low salt and high protein contents and its enzyme making process |
| CN100557002C (en) * | 2006-07-31 | 2009-11-04 | 上海应用技术学院 | A kind of preparation method of natural fish essence |
| EP1900293A1 (en) * | 2006-08-31 | 2008-03-19 | Nestec S.A. | A cooking aid composition obtained through thermal processing |
-
2008
- 2008-04-29 CN CN200810105510XA patent/CN101569397B/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904483A (en) * | 2010-08-16 | 2010-12-08 | 广东兴亿海洋生物工程有限公司 | Method for preparing novel shrimp seasoning |
| CN101904483B (en) * | 2010-08-16 | 2012-03-21 | 广东兴亿海洋生物工程有限公司 | Method for preparing novel shrimp seasoning |
| CN104222995A (en) * | 2014-09-26 | 2014-12-24 | 徐学林 | Fresh shrimp juice seasoning and preparing method thereof |
| CN104489606A (en) * | 2014-12-19 | 2015-04-08 | 山东圣琪生物有限公司 | Production method of crab meat-flavored yeast extract |
| CN114651949A (en) * | 2020-12-23 | 2022-06-24 | 安琪酵母股份有限公司 | Sea cucumber soup paste and preparation method and application thereof |
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| CN101569397B (en) | 2013-02-20 |
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