CN101986872A - Natural fish meat flavor - Google Patents
Natural fish meat flavor Download PDFInfo
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- CN101986872A CN101986872A CN2010102706340A CN201010270634A CN101986872A CN 101986872 A CN101986872 A CN 101986872A CN 2010102706340 A CN2010102706340 A CN 2010102706340A CN 201010270634 A CN201010270634 A CN 201010270634A CN 101986872 A CN101986872 A CN 101986872A
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- spanish mackerel
- essence
- enzymolysis
- enzymolysis liquid
- maillard reaction
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Abstract
The invention provides a natural fish meat flavor, which is prepared by Maillard reaction of Spanish mackerel enzymatic hydrolyzate. The Spanish mackerel enzymatic hydrolyzate is prepared by hydrolyzing Spanish mackerel minced meat by using mixed enzyme containing neutral protease and flavorzyme, wherein the weight ratio of the neutral protease to the flavorzyme is 1:0.1-10. The fish meat flavor has good characteristics without fishy smell, strong natural flavor, high true degree, good cooking property, harmonious and natural fragrance and full and mild meat aroma.
Description
Technical field
The invention belongs to the food dressing field, particularly relate to a kind of preparation method who oppresses essence.
Background technology
Flavour of food products is one of key factor that influences food quality, also is the key factor of decision consumer to its hobby property.At present, local flavor and aromatic substance have occupied most of market of food additives in the world, and increase year by year.Enter after 21st century, bigger variation has taken place in people's eating patterns.Self-supporting type food consumption proportion descends year by year, the health that demand increases year by year, the consumer pursues food, nutrition, the health of the new industrialization food of some nutrition, convenience, leisure, green, also value simultaneously the fashion taste, be not content with tradition in the past, the more novel taste of market demand satisfies the more and more fastidious sense of taste of people.
Fragrance is one of key character of food, whether can satisfy consumer's hobby, is the key that can the decision product establish oneself in an unassailable position on market.The perfect adaptation of color, shape just can make food give beautiful enjoyment, flavoring essence spices is as the main batching of tuning food aroma, in producing, food industry bringing into play effect difficult to the appraisal, compare with the food that conventional kitchen is made, processed food be used for the production time short, production technology is advanced, automation degree of equipment is high and can produce fast in enormous quantities, but processed food needs to add corresponding essence and strengthens or improve its fragrance owing to the food that its fragrance is often made not as good as conventional kitchen that limits of production technology and practice.
Fish is human important food source, flavor with sweet and sour flavor is one of most important fragrance in the human diet, human diet civilization has accumulated the process technology of abundant fish over thousands of years, and be processed into flavoring with sweet and sour flavor, but just grow up in recent years, this class essence is that the protein with fish is primary raw material, hydrolysis under certain condition, the gained hydrolyzate is aided with multiple meat fragrant breeze flavor precursor substance, by prepared in reaction, employed raw material is all taken from natural under hot conditions, and product nutrition is harmless, it is not true to nature to have overcome the product fragrance that in the past single chemically composite perfume allotment forms, shortcoming that mouthfeel is dull; Complied with the tendency of the day of health, nutrition and back to nature.
The flesh of fish essence that preparations such as catfish are arranged at present, the present invention overcomes the defective that present fish prepare essence, prepared a kind of natural flesh of fish essence, it is raw material that Spanish mackerel is adopted in the preparation of this essence, in conjunction with other batchings, and adopt corresponding preparation technology, make the essence of preparation can greatly satisfy people's taste demand.
Summary of the invention
The invention provides a kind of natural flesh of fish essence and preparation method thereof, this essence has overcome that the natural sense of existing flesh of fish flavor essence product is poor, characteristic is poor, and fishy smell is too heavy, shortcomings such as meat feeling deficiency.
Concrete, the invention provides a kind of natural flesh of fish essence, this flesh of fish essence prepares by the Spanish mackerel enzymolysis liquid is carried out Maillard reaction.
Particularly, the Spanish mackerel enzymolysis liquid is that the Spanish mackerel meat mincing are prepared with the mixed enzyme hydrolysis that comprises neutral proteinase and flavor protease, and wherein the weight ratio of neutral proteinase and flavor protease is 1: 0.1-10.
Preferably, Maillard reaction adopts ispol and reduced sugar mixture, and wherein ispol comprises one or more in glycine, alanine, cysteine, arginine, lysine, proline, glutamic acid, serine, asparatate, leucine, methionine, the cysteine hydrochloride; The reduced sugar mixture comprises one or more in glucose, D-wood sugar, D-ribose, arabinose, lactose, galactolipin, fructose, sucrose, rhamnose, the maltose; Preferably, the reduced sugar mixture comprises glucose and wood sugar.
Preferably, go back appliable plant hydrolyzed protein liquid and yeast extract in the Maillard reaction, particularly preferably, also use I+G, Cobastab in the Maillard reaction
1, NaCl and monosodium glutamate.
Preferably, each raw material and the parts by weight thereof of Maillard reaction are as follows:
Ispol 5～15
Reduced sugar mixture 1-15
Spanish mackerel enzymolysis liquid 10～80
Hydrolyzed vegetable protein liquid 1～30
Yeast extract 1～30
NaCl 1～5
Monosodium glutamate 1～10
I+G 0.1～5
Cobastab
11～5
Wherein said ispol comprises one or more in glycine, alanine, cysteine, arginine, lysine, proline, glutamic acid, serine, asparatate, leucine, methionine and these amino-acid salts;
Wherein the reduced sugar mixture comprises one or more in glucose, D-wood sugar, D-ribose, arabinose, lactose, galactolipin, fructose, sucrose, rhamnose, the maltose; Preferably, the reduced sugar mixture comprises glucose and wood sugar.
Wherein, the Spanish mackerel enzymolysis liquid is that the Spanish mackerel meat mincing are prepared with the mixed enzyme hydrolysis that comprises neutral proteinase and flavor protease, and wherein the weight ratio of neutral proteinase and flavor protease is 1: 0.1-10.
More preferably, the preparation method of Spanish mackerel enzymolysis liquid is as follows:
With fresh Spanish mackerel decaptitate, go to rub behind the internal organ the Spanish mackerel meat mincing, add mixed enzyme, enzyme concentration is 0.1%～2% of a Spanish mackerel meat mincing quality, and 10%～50% the water that adds the meat mincing quality then stirs, adjust pH is 6～8, be warming up to 45～65 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 1～8 hour, after enzymolysis finishes, enzymolysis liquid gone out reduce to room temperature behind the enzyme, filter, filtrate is the Spanish mackerel enzymolysis liquid.
Preferably, the step of Maillard reaction is as follows:
With ispol, reduced sugar mixture, Cobastab
1, Spanish mackerel enzymolysis liquid, hydrolyzed vegetable protein liquid, yeast extract, NaCl, monosodium glutamate and I+G stirring and evenly mixing, NaOH solution adjust pH with 30wt% is 4.5～7.0,100～120 ℃ of control temperature, insulation reaction 1～3 hour, products therefrom is natural flesh of fish paste essence.
Plant protein hydrolysate liquid can be the plant protein hydrolysate liquid of selling on the market, the soy bean protein hydrolysate liquid of selling in the market for example, corn hydrolyzed protein liquids etc. are so long as the plant protein hydrolysate liquid of using in the food is applied to can both obtain effect of the present invention in the flesh of fish hot reaction essence of the present invention.It also can be the plant protein hydrolysate that is prepared by a conventional method to obtain.
Yeast extract can be any yeast extract of selling on the market, also can be the yeast extract that is prepared by a conventional method to obtain, for example hydrolysis by yeast, separation, refining, vacuum and low temperature concentrate the yeast extract that forms and can both be applied among the present invention.
I+G is the mixture of Sodium Inosinate and each 50wt% of sodium guanylate, can buy on the market to obtain this product.
The advantage and the characteristics of the natural flesh of fish essence that the present invention is prepared are:
1. flesh of fish essence feature is good and do not have fishy smell, natural sense by force, as Zhen Dugao, have good cooking sense, the fragrance harmony and natural, meat fragrance is full soft.
2. the prices of raw and semifnished materials are cheap is easy to get, and production technology is easy, economical; The product result of use is good, the cost performance height.
The specific embodiment
In order to understand the present invention, further specify the present invention with embodiment below, but do not limit the present invention.
Embodiment 1:
Fresh Spanish mackerel is decaptitated, goes to rub behind the internal organ, take by weighing 1kg and add mixed enzyme 10g, wherein neutral proteinase 5g, flavor protease 5g, the water that adds 200g then stirs, and adjust pH is 7, is warming up to 55 ℃, enzymolysis is carried out in insulation, enzymolysis time is 2 hours, after enzymolysis finishes, enzymolysis liquid is gone out reduce to room temperature behind the enzyme, filter, filtrate is the Spanish mackerel enzymolysis liquid.
Add each reaction mass stirring and evenly mixing, material proportion is: glycine 10g, alanine 10g, cysteine hydrochloride 5g, methionine 50g, arginine 12g, leucine 5g, glutamic acid 50g, proline 10g, glucose 50g, wood sugar 20g, Cobastab
15g, NaCl 30g, monosodium glutamate 30g, I+G 10g, Spanish mackerel enzymolysis liquid 700g, hydrolyzed vegetable protein liquid 100g, yeast extract 100g, the NaOH solution adjust pH with 30wt% behind the mixing is 7, the control temperature was reacted 1.5 hours down for 100 ℃.The gained product is natural flesh of fish paste essence.
Embodiment 2:
Fresh Spanish mackerel is decaptitated, goes to rub behind the internal organ, take by weighing 1kg and add mixed enzyme 8g, neutral proteinase 3g wherein, the water that flavor protease 5g adds 300g then stirs, adjust pH is 6.5, be warming up to 55 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 3 hours, after enzymolysis finishes, enzymolysis liquid gone out reduce to room temperature behind the enzyme, filter, filtrate is the Spanish mackerel enzymolysis liquid.
Add each reaction mass stirring and evenly mixing, material proportion is: glycine 15g, alanine 10g, cysteine hydrochloride 5g, methionine 50g, arginine 10g, leucine 5g, lysine 50g, proline 10g, glucose 40g, wood sugar 30g, Cobastab
15g, NaCl 30g, monosodium glutamate 40g, I+G 10g, Spanish mackerel enzymolysis liquid 650g, hydrolyzed vegetable protein liquid 100g, yeast extract 150g are 6 with 30wt%NaOH solution adjust pH behind the mixing, the reaction 1 hour down of 110 ℃ of control temperature.The gained product is natural flesh of fish paste essence.
Embodiment 3:
Fresh Spanish mackerel is decaptitated, goes to rub behind the internal organ, take by weighing 1kg and add mixed enzyme 8g, neutral proteinase 5g wherein, the water that flavor protease 3g adds 300g then stirs, adjust pH is 6.5, be warming up to 55 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 3.5 hours, after enzymolysis finishes, enzymolysis liquid gone out reduce to room temperature behind the enzyme, filter, filtrate is the Spanish mackerel enzymolysis liquid.
Add each reaction mass stirring and evenly mixing, material proportion is: glycine 10g, alanine 15g, cysteine hydrochloride 10g, methionine 50g, arginine 15g, phenylalanine 5g, lysine 5g, asparatate 10g, glucose 50g, wood sugar 20g, Cobastab
15g, NaCl 30g, monosodium glutamate 40g, I+G 5g, Spanish mackerel enzymolysis liquid 750g, hydrolyzed vegetable protein liquid 50g, yeast extract 50g are 6.5 with 30wt%NaOH solution adjust pH behind the mixing, the control temperature was reacted 0.5 hour down for 120 ℃, and the gained product is natural flesh of fish paste essence.
Method of the present invention is described by specific embodiment.Those skilled in the art can use for reference links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purpose, its relevant change does not all break away from content of the present invention, all similar replacements and change will become apparent to those skilled in the art that and all be regarded as comprising within the scope of the present invention.
Claims (10)
1. natural flesh of fish essence, this flesh of fish essence prepares by the Spanish mackerel enzymolysis liquid is carried out Maillard reaction.
2. essence according to claim 1, wherein the Spanish mackerel enzymolysis liquid is that the Spanish mackerel meat mincing are prepared with the mixed enzyme hydrolysis that comprises neutral proteinase and flavor protease, wherein the weight ratio of neutral proteinase and flavor protease is 1: 0.1-10.
3. essence according to claim 1, wherein Maillard reaction adopts ispol and reduced sugar mixture, and wherein ispol comprises one or more in glycine, alanine, cysteine, arginine, lysine, proline, glutamic acid, serine, asparatate, leucine, methionine, the cysteine hydrochloride; The reduced sugar mixture comprises one or more in glucose, D-wood sugar, D-ribose, arabinose, lactose, galactolipin, fructose, sucrose, rhamnose, the maltose.
4. essence according to claim 3, wherein the reduced sugar mixture comprises glucose and wood sugar.
5. essence according to claim 3 is wherein gone back appliable plant hydrolyzed protein liquid and yeast extract in the Maillard reaction.
6. essence according to claim 5 is wherein also used I+G, Cobastab in the Maillard reaction
1, NaCl and monosodium glutamate.
7. according to each described essence of claim 6, wherein each raw material and the parts by weight thereof of Maillard reaction are as follows:
Ispol 5～15
Reduced sugar mixture 1-15
Spanish mackerel enzymolysis liquid 10～80
Hydrolyzed vegetable protein liquid 1～30
Yeast extract 1～30
NaCl 1～5
Monosodium glutamate 1～10
I+G 0.1～5
Cobastab
11～5.
8. essence according to claim 7, wherein ispol comprises one or more in glycine, alanine, cysteine, arginine, lysine, proline, glutamic acid, serine, asparatate, leucine, methionine, the cysteine hydrochloride; The reduced sugar mixture comprises one or more in glucose, D-wood sugar, D-ribose, arabinose, lactose, galactolipin, fructose, sucrose, rhamnose, the maltose; The Spanish mackerel enzymolysis liquid is that the Spanish mackerel meat mincing are prepared with the mixed enzyme hydrolysis that comprises neutral proteinase and flavor protease, and wherein the weight ratio of neutral proteinase and flavor protease is 1: 0.1-10.
9. essence according to claim 8, wherein the Spanish mackerel enzymolysis liquid is to prepare by the following method:
With fresh Spanish mackerel decaptitate, go to rub behind the internal organ the Spanish mackerel meat mincing, add mixed enzyme, enzyme concentration is 0.1%～2% of a Spanish mackerel meat mincing quality, and 10%～50% the water that adds the meat mincing quality then stirs, adjust pH is 6～8, be warming up to 45～65 ℃, enzymolysis is carried out in insulation, and enzymolysis time is 1～8 hour, after enzymolysis finishes, enzymolysis liquid gone out reduce to room temperature behind the enzyme, filter, filtrate is the Spanish mackerel enzymolysis liquid.
10. essence according to claim 7, wherein Maillard reaction comprises following steps:
With ispol, reduced sugar mixture, Cobastab
1, Spanish mackerel enzymolysis liquid, hydrolyzed vegetable protein liquid, yeast extract, NaCl, monosodium glutamate and I+G stirring and evenly mixing, NaOH solution adjust pH with 30wt% is 4.5～7.0,100～120 ℃ of control temperature, insulation reaction 1～3 hour, products therefrom is natural flesh of fish paste essence.
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| CN2010102706340A CN101986872A (en) | 2010-09-02 | 2010-09-02 | Natural fish meat flavor |
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|---|---|---|---|
| CN2010102706340A CN101986872A (en) | 2010-09-02 | 2010-09-02 | Natural fish meat flavor |
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Cited By (19)
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| CN102302132A (en) * | 2011-07-26 | 2012-01-04 | 江苏省农业科学院 | Preparation method of aquatic natural flavoring and product |
| CN102365993A (en) * | 2011-09-30 | 2012-03-07 | 厦门银祥集团有限公司 | Compound preparation for inhibiting unpleasant odor generated during process of high temperature sterilization of meat products |
| CN102488177A (en) * | 2011-11-28 | 2012-06-13 | 天津春宇食品配料有限公司 | Pork essence prepared by enzyme hydrolysis method |
| CN102839047A (en) * | 2012-09-12 | 2012-12-26 | 连云港职业技术学院 | Method for extracting fish oil and producing taurine seafood condiments by using hairtail and leftovers of hairtail |
| CN103181534A (en) * | 2011-12-30 | 2013-07-03 | 安琪酵母股份有限公司 | Fish soup compound condiment and preparation method thereof |
| CN103284133A (en) * | 2013-05-27 | 2013-09-11 | 天宁香料（江苏）有限公司 | Mushroom zymolyte and application thereof |
| CN103588873A (en) * | 2013-10-09 | 2014-02-19 | 南昌大学 | Preparation method of fish scale collagen active peptide |
| CN104305349A (en) * | 2014-11-03 | 2015-01-28 | 徐州工程学院 | Flavor enhanced type fermented yellow-head catfish sausage and preparation method thereof |
| CN104872607A (en) * | 2015-05-06 | 2015-09-02 | 仲恺农业工程学院 | Preparation method of fish-flavored seasoning |
| WO2016138783A1 (en) * | 2015-03-03 | 2016-09-09 | 华南理工大学 | Saury maillard peptide having uric acid-decreasing activity and preparation method and application thereof |
| CN107981313A (en) * | 2017-12-28 | 2018-05-04 | 广州百花香料股份有限公司 | A kind of preparation method of natural dried scallop seafresh flavor essence |
| CN107997115A (en) * | 2018-01-16 | 2018-05-08 | 江门市江户泉食品有限公司 | Sea eel soy sauce and preparation method thereof |
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| CN108523084A (en) * | 2017-08-03 | 2018-09-14 | 浙江工商大学 | It is a kind of using fresh water fish guts as the production method of the aquatic products flavouring of raw material |
| CN108813533A (en) * | 2018-05-22 | 2018-11-16 | 上海理工大学 | A kind of thermal response fish flavour essence and preparation method thereof |
| CN110403175A (en) * | 2019-07-06 | 2019-11-05 | 北京工商大学 | A kind of meat flavor seasoning product and its preparation method and application |
| CN111758953A (en) * | 2020-07-11 | 2020-10-13 | 广州味滋美食品有限公司 | Composite seasoning sauce containing sequoia extract and preparation method thereof |
| CN113273680A (en) * | 2021-06-16 | 2021-08-20 | 北京工商大学 | Fish-flavor essence and preparation method thereof and food |
| CN115005418A (en) * | 2022-05-18 | 2022-09-06 | 北京工商大学 | Fish-flavor essence and preparation method thereof |
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2010
- 2010-09-02 CN CN2010102706340A patent/CN101986872A/en active Pending
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| CN102302132B (en) * | 2011-07-26 | 2013-05-22 | 江苏省农业科学院 | Preparation method of aquatic natural flavoring and product |
| CN102302132A (en) * | 2011-07-26 | 2012-01-04 | 江苏省农业科学院 | Preparation method of aquatic natural flavoring and product |
| CN102365993A (en) * | 2011-09-30 | 2012-03-07 | 厦门银祥集团有限公司 | Compound preparation for inhibiting unpleasant odor generated during process of high temperature sterilization of meat products |
| CN102488177A (en) * | 2011-11-28 | 2012-06-13 | 天津春宇食品配料有限公司 | Pork essence prepared by enzyme hydrolysis method |
| CN103181534A (en) * | 2011-12-30 | 2013-07-03 | 安琪酵母股份有限公司 | Fish soup compound condiment and preparation method thereof |
| CN103181534B (en) * | 2011-12-30 | 2014-08-27 | 安琪酵母股份有限公司 | Fish soup compound condiment and preparation method thereof |
| CN102839047A (en) * | 2012-09-12 | 2012-12-26 | 连云港职业技术学院 | Method for extracting fish oil and producing taurine seafood condiments by using hairtail and leftovers of hairtail |
| CN103284133A (en) * | 2013-05-27 | 2013-09-11 | 天宁香料（江苏）有限公司 | Mushroom zymolyte and application thereof |
| CN103588873A (en) * | 2013-10-09 | 2014-02-19 | 南昌大学 | Preparation method of fish scale collagen active peptide |
| CN104305349A (en) * | 2014-11-03 | 2015-01-28 | 徐州工程学院 | Flavor enhanced type fermented yellow-head catfish sausage and preparation method thereof |
| US10575537B2 (en) | 2015-03-03 | 2020-03-03 | South China University Of Technology | Saury Maillard peptide and its preparation method and application |
| WO2016138783A1 (en) * | 2015-03-03 | 2016-09-09 | 华南理工大学 | Saury maillard peptide having uric acid-decreasing activity and preparation method and application thereof |
| CN104872607A (en) * | 2015-05-06 | 2015-09-02 | 仲恺农业工程学院 | Preparation method of fish-flavored seasoning |
| CN108523084A (en) * | 2017-08-03 | 2018-09-14 | 浙江工商大学 | It is a kind of using fresh water fish guts as the production method of the aquatic products flavouring of raw material |
| CN107981313A (en) * | 2017-12-28 | 2018-05-04 | 广州百花香料股份有限公司 | A kind of preparation method of natural dried scallop seafresh flavor essence |
| CN107997115A (en) * | 2018-01-16 | 2018-05-08 | 江门市江户泉食品有限公司 | Sea eel soy sauce and preparation method thereof |
| CN108294279A (en) * | 2018-02-07 | 2018-07-20 | 山东天博食品配料有限公司 | A kind of graininess fish flavour essence and preparation method thereof prepared using fish scrap |
| CN108813533A (en) * | 2018-05-22 | 2018-11-16 | 上海理工大学 | A kind of thermal response fish flavour essence and preparation method thereof |
| CN110403175A (en) * | 2019-07-06 | 2019-11-05 | 北京工商大学 | A kind of meat flavor seasoning product and its preparation method and application |
| CN111758953A (en) * | 2020-07-11 | 2020-10-13 | 广州味滋美食品有限公司 | Composite seasoning sauce containing sequoia extract and preparation method thereof |
| CN113273680A (en) * | 2021-06-16 | 2021-08-20 | 北京工商大学 | Fish-flavor essence and preparation method thereof and food |
| CN115005418A (en) * | 2022-05-18 | 2022-09-06 | 北京工商大学 | Fish-flavor essence and preparation method thereof |
| CN115005418B (en) * | 2022-05-18 | 2023-11-07 | 北京工商大学 | Fish flavor essence and preparation method thereof |
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Application publication date: 20110323 |