CN103330179A - Method for preparing meat flavor by using vegetable proteins - Google Patents
Method for preparing meat flavor by using vegetable proteins Download PDFInfo
- Publication number
- CN103330179A CN103330179A CN2013102210620A CN201310221062A CN103330179A CN 103330179 A CN103330179 A CN 103330179A CN 2013102210620 A CN2013102210620 A CN 2013102210620A CN 201310221062 A CN201310221062 A CN 201310221062A CN 103330179 A CN103330179 A CN 103330179A
- Authority
- CN
- China
- Prior art keywords
- meat flavor
- vegetable protein
- vegetable proteins
- carrying
- cotazym
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a method for preparing meat flavor by using vegetable proteins, which comprises the following steps of: (1) carrying out pressure cooking on soybean meal for 20-40 min at a pressure of 0.05 MPa so as to carry out curing processing; (2) hydrolyzing the obtained object for 24 h at a temperature of 50 DEG C by using 1-2% of compound pancreatic enzyme; (3) adding 6% of glucose, 0.8% of L-cysteine and 0.4% of DL-methionine, and carrying out reaction on the obtained product for 60min at a temperature of 115 DEG C; and (4) carrying out filtration and concentration on the obtained product. Vegetable proteins can be soybean meal, corn proteins and peanut cakes, and the like. The composite pancreatic enzyme is composed of 60% of pancreatic enzymes and 40% of papain. According to the invention, meat flavor which produces intense and coordinated aromas can be prepared; and an intensive processing way of vegetable proteins is broadened.
Description
Relate to the field:
The present invention relates to a kind of preparation field of essence, be specifically related to prepare the THE PREPARATION OF MEAT FLAVOR field with vegetable protein.
Technical background:
Hydrolyzed vegetable protein is a kind of nutritional food additive, is widely used in meat product processing, instant noodles, dilated food and the flavouring with its soft plentiful delicious mouthfeel.Hydrolyzed vegetable protein is by acid system or enzymatic hydrolysis protein to be resolved into amino acid and small peptide.Acid system hydrolysis meeting produces has 1 of carcinogenicity, 3-two chloro-2-propyl alcohol and 3-chloro-1, the 2-propane diols, and the hydrolysate of enzymatic hydrolysis preparation has only small peptide and amino acid, meet the requirement of food hygiene, so enzymatic hydrolysis is produced the inexorable trend that vegetable protein is development.
The Maillard reaction is called again/non-enzyme browning reaction, mainly refer to the complex reaction between reduced sugar and amino acid, the protein, produce many volatile aroma things, non-enzymatic browning product (melanoidin) and some polyphenoils, wherein cysteine and methionine have outstanding contribution as sulfur-containing amino acid to overall meat flavor.
So far, various artificial synthetic Maillard flavourings are widely used in meat flavor production, and utilize vegetable protein not appear in the newspapers as yet by Maillard prepared in reaction meat flavor.
Summary of the invention:
The purpose of this invention is to provide and a kind ofly prepare the THE PREPARATION OF MEAT FLAVOR method with vegetable protein, adopt vegetable protein by Maillard prepared in reaction meat flavor.
Technical scheme of the present invention is that bean cake powder is carried out maturation process in 0.05MPa pressure cooking 20 ~ 40min; With hydrolysis 24h under 50 ℃ of conditions of 1 ~ 2% Cotazym; Add 6% glucose, 0.8%L-cysteine and 0.4%DL-methionine, react 60min down at 115 ℃; Filter, concentrate, namely.Vegetable protein can be bean cake powder, zein and peanut cake etc.Cotazym is made up of 60% pancreatin and 40% papain.
Principle of the present invention is to utilize to have generated meat flavor contribution fragrance component in the Maillard product of vegetable protein for raw material, as the 2-acetyl pyrrole; 2-cyclopentene-1,4-diketone, 3-methyl isophthalic acid, methyl cyclopentenyl ketone compounds such as 2-cyclopentanedione can provide flavour of candy feature sweet, that burn; In addition, also have multiple heterocyclic compounds such as furans, pyrroles, pyrazine in the volatile ingredient, these materials can be given the sweet roasting perfume (or spice) of meat flavor, nutty.
The invention has the beneficial effects as follows:
The present invention has gone out to produce fragrance strongly and the meat flavor of coordinating; Widen the intensive processing approach of vegetable protein.
Specific implementation method:
Embodiment 1: bean cake powder is carried out maturation process in 0.05MPa pressure cooking 20min; With hydrolysis 24h under 50 ℃ of conditions of 1% Cotazym; Add 6% glucose, 0.8%L-cysteine and 0.4%DL-methionine, react 60min down at 115 ℃; Filter, concentrate, namely.Vegetable protein can be bean cake powder, zein and peanut cake etc.Cotazym is made up of 60% pancreatin and 40% papain.
Embodiment 2: bean cake powder is carried out maturation process in 0.05MPa pressure cooking 40min; With hydrolysis 24h under 50 ℃ of conditions of 2% Cotazym; Add 6% glucose, 0.8%L-cysteine and 0.4%DL-methionine, react 60min down at 115 ℃; Filter, concentrate, namely.Vegetable protein can be bean cake powder, zein and peanut cake etc.Cotazym is made up of 60% pancreatin and 40% papain.
Claims (3)
1. one kind prepares the method for meat flavor with vegetable protein, and it is characterized in that: step comprises: (1) bean cake powder carries out maturation process in 0.05MPa pressure cooking 20 ~ 40min; (2) with hydrolysis 24h under 50 ℃ of conditions of 1 ~ 2% Cotazym; (3) add 6% glucose, 0.8%L-cysteine and 0.4%DL-methionine, react 60min down at 115 ℃; (4) filter, concentrate, namely.
2. prepare the method for meat flavor according to 1 one kinds of claims with vegetable protein, it is characterized in that: described vegetable protein can be bean cake powder, zein and peanut cake etc.
3. prepare the method for meat flavor according to 1 one kinds of claims with vegetable protein, it is characterized in that: described Cotazym is made up of 60% pancreatin and 40% papain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102210620A CN103330179A (en) | 2013-06-06 | 2013-06-06 | Method for preparing meat flavor by using vegetable proteins |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102210620A CN103330179A (en) | 2013-06-06 | 2013-06-06 | Method for preparing meat flavor by using vegetable proteins |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103330179A true CN103330179A (en) | 2013-10-02 |
Family
ID=49238439
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102210620A Pending CN103330179A (en) | 2013-06-06 | 2013-06-06 | Method for preparing meat flavor by using vegetable proteins |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103330179A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431350A (en) * | 2013-08-05 | 2013-12-11 | 淮海工学院 | Manufacturing method of porphyra flavor essence |
| CN103907894A (en) * | 2014-04-01 | 2014-07-09 | 保定味群食品科技股份有限公司 | Vegetarian beef-flavor seasoning powder |
| CN104256498A (en) * | 2014-08-19 | 2015-01-07 | 山东天博食品配料有限公司 | Method for preparing animal source-free sauce-fragrant meat flavor from soybean hydrolysate |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518324A (en) * | 2009-04-09 | 2009-09-02 | 天津春发食品配料有限公司 | Meat flavor and preparation method thereof |
| CN102907654A (en) * | 2012-10-19 | 2013-02-06 | 天津春发生物科技集团有限公司 | Preparation method of meaty paste essence |
-
2013
- 2013-06-06 CN CN2013102210620A patent/CN103330179A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518324A (en) * | 2009-04-09 | 2009-09-02 | 天津春发食品配料有限公司 | Meat flavor and preparation method thereof |
| CN102907654A (en) * | 2012-10-19 | 2013-02-06 | 天津春发生物科技集团有限公司 | Preparation method of meaty paste essence |
Non-Patent Citations (5)
| Title |
|---|
| 朱凯等: "蛋白水解制备肉味香精的研究概况", 《化学工业与工程技术》 * |
| 李宏梁等: "酶法制备肉味香精及其风味调配的研究", 《中国调味品》 * |
| 武彦文等: "酶法水解植物蛋白制备肉味香精的研究", 《食品工业科技》 * |
| 汪薇等: "生物技术在天然香精香料生产中的应用", 《中国酿造》 * |
| 蔡妙颜等: "肉味香精的研究概况", 《冷饮与速冻食品工业》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431350A (en) * | 2013-08-05 | 2013-12-11 | 淮海工学院 | Manufacturing method of porphyra flavor essence |
| CN103431350B (en) * | 2013-08-05 | 2015-01-21 | 淮海工学院 | Manufacturing method of porphyra flavor essence |
| CN103907894A (en) * | 2014-04-01 | 2014-07-09 | 保定味群食品科技股份有限公司 | Vegetarian beef-flavor seasoning powder |
| CN103907894B (en) * | 2014-04-01 | 2015-09-23 | 保定味群食品科技股份有限公司 | A kind of toppings of vegetarian beef local flavor |
| CN104256498A (en) * | 2014-08-19 | 2015-01-07 | 山东天博食品配料有限公司 | Method for preparing animal source-free sauce-fragrant meat flavor from soybean hydrolysate |
| CN104256498B (en) * | 2014-08-19 | 2016-07-13 | 山东天博食品配料有限公司 | A kind of method utilizing Soy hydrolysate to be prepared without zoogenous paste flavor meat flavor essence |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104664305A (en) | Flavor soup-stock seasoning and preparation method thereof | |
| CN103549384B (en) | Hot and spicy mushroom sauce and preparation method thereof | |
| CN103229977B (en) | Thermal reaction type sesame flavor preparation method | |
| CN102160633A (en) | Meaty paste essence and preparation method thereof | |
| CN102326767B (en) | Preparation method of flavor chicken oil | |
| CN103907892A (en) | Preparation method of pure natural meat flavor seasoning | |
| CN102687842A (en) | Method for preparing meaty paste essence by controlling natural amino acids and obtained product | |
| CN102894350A (en) | Reshaped pleurotus eryngii and grape skin compound crisp chip and method for making same | |
| CN102763830A (en) | Goose liver essence and preparation method thereof | |
| CN101642225A (en) | Improved method for preparing natural meat flavor essence | |
| CN104026541B (en) | A kind of preparation method of the resistant to cook type chicken powder with natural fresh shrimp local flavor | |
| CN103343050A (en) | Method for preparing maillard reaction type tobacco flavor by utilizing high hydrostatic pressure | |
| CN104397662B (en) | A kind of method utilizing sesame cake meal to prepare meat flavor essence | |
| CN103330179A (en) | Method for preparing meat flavor by using vegetable proteins | |
| CN103393056A (en) | Compound type crab taste seasoning powder | |
| CN104305126A (en) | Stewed fish flavored essence, and preparation method therefor | |
| KR20130122105A (en) | Processing method of accelerated-fermented antarctic krill sauce with a low content of fluoride | |
| KR101236939B1 (en) | mussel sauce and manufacturing method of the same | |
| CN114190540A (en) | Lentinus edodes extract and preparation method and application thereof | |
| CN103907893B (en) | A kind of toppings of vegetarian chicken meat local flavor | |
| KR101652428B1 (en) | Natural seasoning of crab shell and manufacturing method thereof | |
| CN101595965B (en) | Natural chicken meat flavor | |
| CN108041539A (en) | The processing method that one breeder bone stews fresh soup chickens' extract block | |
| CN109123579A (en) | A kind of roasting sea sedge flavor essence and preparation method thereof | |
| CN102919804B (en) | Preparation method for natural MSG (Monosodium Glutamate) substitute |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20131002 |