CN105166838A - Method for preparing meat-flavored essence by utilizing peanut cake meal - Google Patents
Method for preparing meat-flavored essence by utilizing peanut cake meal Download PDFInfo
- Publication number
- CN105166838A CN105166838A CN201510487024.9A CN201510487024A CN105166838A CN 105166838 A CN105166838 A CN 105166838A CN 201510487024 A CN201510487024 A CN 201510487024A CN 105166838 A CN105166838 A CN 105166838A
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- Prior art keywords
- peanut
- meat
- flavor
- maillard reaction
- prepare
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- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 38
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 38
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 38
- 235000020232 peanut Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 12
- 235000012054 meals Nutrition 0.000 title claims abstract description 11
- 241001553178 Arachis glabrata Species 0.000 title abstract 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 235000019634 flavors Nutrition 0.000 claims abstract description 27
- 235000013372 meat Nutrition 0.000 claims abstract description 26
- 238000006243 chemical reaction Methods 0.000 claims abstract description 17
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 12
- 244000105624 Arachis hypogaea Species 0.000 claims description 33
- 239000004365 Protease Substances 0.000 claims description 13
- 108091005804 Peptidases Proteins 0.000 claims description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 8
- 235000019419 proteases Nutrition 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 claims description 4
- 229960001305 cysteine hydrochloride Drugs 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 3
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 3
- 235000007215 black sesame Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 229960003487 xylose Drugs 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 229940088598 enzyme Drugs 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 abstract description 4
- 150000001720 carbohydrates Chemical class 0.000 abstract description 4
- 235000015277 pork Nutrition 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 102000005593 Endopeptidases Human genes 0.000 abstract 1
- 108010059378 Endopeptidases Proteins 0.000 abstract 1
- 102000018389 Exopeptidases Human genes 0.000 abstract 1
- 108010091443 Exopeptidases Proteins 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 description 5
- 238000006460 hydrolysis reaction Methods 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 229940024606 amino acid Drugs 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019608 salt taste sensations Nutrition 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 210000002752 melanocyte Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of food additives, in particular to a method for preparing meat-flavored essence by utilizing peanut cake meal. The method comprises the following steps: treating peanut meal through the cooperation of endopeptidase and exopeptidase so as to obtain peanut peptide of which the molecular weight is 300-4000Da; and performing a Maillard reaction between the peanut peptide and saccharides so as to obtain essence of which the flavor is similar to that of meat. The meat-flavored essence is suitable for vegetarians, muslims who do not eat pork, buddhists who do not eat beef, and consumers who are repulsive to specific meat to eat.
Description
Technical field
The present invention relates to food additives field, be specifically related to a kind of method utilizing peanut meal to prepare meat flavor.
Background technology
The salt taste essence produced at present both at home and abroad adopts meat raw material and processed side product thereof as the main flavor raw material of salt taste essence mostly, but due to the raw material using meat source as essence face powder, there is cost high, inefficient shortcoming, the essence face powder simultaneously using the meat such as pork, beef to prepare as meat source, being not suitable for vegetarian, Islamic person etc. has the crowd of taboo to eat to specific meat source.
The peanut that China produces is except small part is edible as dry fruit, and major part is for squeezing edible oil and fat as oil resource.After oil expression, gained accounts for protein content in the peanut dregs of peanut gross weight 56% ~ 61% is about 55%, its amino acid composition is more complete, containing a large amount of essential amino acid, protein content can with beef or casein suitable, the model proteins matter that nutritive value can be recommended with FAO compares favourably, as the raw material of essence and flavoring agent, it is a kind of outstanding protein sources.Peanut dregs is used as feed or fertilizer more, and not yet fully deep processing and utilization, thus causes the significant wastage of peanut protein resource.
General meat flavoring usually adopts and to be rubbed by meat after pulp after enzymolysis, obtain after spraying dry after adding edible glue, flavor oil, but because its protein structure of vegetable protein and animal protein has larger different, the extraction of its peptide generally uses the process of a large amount of alkali fiting chemical solvent, affects the healthy of eater; And utilize alkali protease to carry out enzymolysis, then there is hydrolysis ability poor, degree of hydrolysis is lower, only has micro-amino acid to generate (Wang Wei, domestic and international vegetable protein is produced and processing status, Food Science, 1997, (8): 3-7), in addition basic hydrolysis destroys arginine in protein and cystine, and hydrolysis taste poor (application of Wei Bing, Maillard reaction in meat flavor is produced), then need to slough its bad smell produced.
Maillard reaction is as common nonenzymatic browning reaction a kind of in food industry, its principle utilizes amino acid and carbohydrate to carry out carbonyl ammonia react, finally generate the macromolecular substances melanoidin of brown or even black through complicated course or claim to intend melanocyte, important impact is had on the aspect such as color and luster, local flavor, nutrition, safety of food, especially in the making of meat flavor, the hydrolysis of normal use meat source, re-uses Maillard reaction more mellow by essence local flavor, more close with true meat flavor.The hydrolysate of peanut dregs is equally containing what enrich, and the amino acid similar to Meat ingredients, carries out Maillard reaction by itself and carbohydrate, can obtain mouthfeel equally excellent, the meat flavor that local flavor is similar, but current research is in this respect less, not yet has this type of to report.
Summary of the invention
The object of the invention is to overcome above-mentioned deficiency, using compound protease to coordinate process peanut dregs, obtaining the peanut peptide of molecular weight at 300-4000Da, and by the Maillard reaction of peanut peptide and carbohydrate, obtain the essence that local flavor is similar to meat.
For achieving the above object, the present invention adopts following steps:
(1) enzymolysis of peanut dregs: use neutral proteinase pH be 7, after temperature carries out preliminary enzymolysis 4h under being the condition of 40 DEG C, add one or more the mixed enzyme in the papain of peanut dregs quality 2 ‰-4 ‰, flavor protease, pH be 7, temperature be the condition of 40 DEG C under enzymolysis 25h, obtain the peanut peptide enzymolysis liquid of molecular weight at about 300-4000Da.
Preferably, selection papain, flavor protease mix with the ratio of 1:4.
(2) Maillard reaction: mixed by following parts by weight by material, as Maillard reaction system: peanut peptide hydrolyzate 100-120 part, wood sugar 1-1.5 part, glucose 4-5.5 part, grease 40-60 part, cysteine hydrochloride 10-15 part, 2 parts, sodium chloride, Cobastab
11-3 part, is 6.0-8.0 at pH, at temperature is 108 DEG C, heats 50-60min, obtain the described meat flavor utilizing peanut dregs to prepare in pressure cooker.
Preferably, black sesame powder 10-15 part can also be added wherein;
Another is preferred, can add chicken meal 10-15 part wherein.
Usefulness of the present invention is, utilizes compound protease to carry out enzymolysis to peanut dregs, and the enzymolysis liquid molecular weight obtained, at the peanut peptide enzymolysis liquid of about 300-4000Da, is applicable to follow-up Maillard reaction; Cysteine hydrochloride is joined the meat-like flavor that can improve product in Maillard reaction system; Interpolation black sesame powder, chicken meal can make essence smell more true to nature on basis originally, and can not be suitable for the Islamic person of pork, and the Buddhist not eating beef eats.
Detailed description of the invention
Embodiment
Utilize peanut dregs to prepare a method for meat flavor, this preparation method comprises the following steps:
(1) enzymolysis of peanut dregs: use neutral proteinase pH be 7, after temperature carries out preliminary enzymolysis 4h under being the condition of 40 DEG C, add the flavor protease of the papain 4 ‰ of peanut dregs quality 1 ‰, pH be 7, temperature be the condition of 40 DEG C under enzymolysis 25h, obtain the peanut peptide enzymolysis liquid of molecular weight at about 300-4000Da.
(2) Maillard reaction: mixed by following parts by weight by material, as Maillard reaction system: peanut peptide hydrolyzate 120 parts, wood sugar 1 part, glucose 5 parts, grease 50 parts, cysteine hydrochloride 15 parts, 2 parts, sodium chloride, Cobastab
11 part, be 6.0 at pH, at temperature is 108 DEG C, in pressure cooker, heats 60min, obtain the described meat flavor utilizing peanut dregs to prepare.
Claims (4)
1. utilize peanut dregs to prepare a method for meat flavor, it is characterized in that following steps:
(1) enzymolysis of peanut dregs: use neutral proteinase pH be 7, after temperature carries out preliminary enzymolysis 4h under being the condition of 40 DEG C, add one or more the mixed enzyme in the papain of peanut meal quality 2 ‰-4 ‰, flavor protease, pH be 7, temperature be the condition of 40 DEG C under enzymolysis 25h, obtain peanut peptide enzymolysis liquid;
(2) Maillard reaction: mixed by following parts by weight by material, as Maillard reaction system: peanut peptide hydrolyzate 100-120 part, wood sugar 1-1.5 part, glucose 4-5.5 part, grease 40-60 part, cysteine hydrochloride 10-15 part, 2 parts, sodium chloride, Cobastab
11-3 part, is 6.0-8.0 at pH, at temperature is 108 DEG C, heats 50-60min, obtain the described meat flavor utilizing peanut dregs to prepare in pressure cooker.
2. a kind of method utilizing peanut meal to prepare meat flavor as claimed in claim 1, is characterized in that: papain, flavor protease can be selected to mix with the ratio of 1:4.
3. a kind of method utilizing peanut meal to prepare meat flavor as claimed in claim 1, is characterized in that: can also add black sesame powder 10-15 part in described Maillard reaction system.
4. a kind of method utilizing peanut meal to prepare meat flavor as claimed in claim 1, is characterized in that: can add chicken meal 10-15 part in described Maillard reaction system.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510487024.9A CN105166838A (en) | 2015-08-11 | 2015-08-11 | Method for preparing meat-flavored essence by utilizing peanut cake meal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510487024.9A CN105166838A (en) | 2015-08-11 | 2015-08-11 | Method for preparing meat-flavored essence by utilizing peanut cake meal |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166838A true CN105166838A (en) | 2015-12-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510487024.9A Pending CN105166838A (en) | 2015-08-11 | 2015-08-11 | Method for preparing meat-flavored essence by utilizing peanut cake meal |
Country Status (1)
| Country | Link |
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| CN (1) | CN105166838A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108095028A (en) * | 2016-11-24 | 2018-06-01 | 爱普香料集团股份有限公司 | A kind of method that meat flavor is prepared using the fermented Semen Sesami dregs of rice |
| CN108576762A (en) * | 2018-05-08 | 2018-09-28 | 合肥工业大学 | A kind of plant source flavour enhancing flavouring base material and preparation method |
| CN112869107A (en) * | 2021-02-05 | 2021-06-01 | 河南省农业科学院农副产品加工研究中心 | Method for preparing sauce-flavor fresh base material by using high-temperature peanut cake meal |
-
2015
- 2015-08-11 CN CN201510487024.9A patent/CN105166838A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108095028A (en) * | 2016-11-24 | 2018-06-01 | 爱普香料集团股份有限公司 | A kind of method that meat flavor is prepared using the fermented Semen Sesami dregs of rice |
| CN108576762A (en) * | 2018-05-08 | 2018-09-28 | 合肥工业大学 | A kind of plant source flavour enhancing flavouring base material and preparation method |
| CN112869107A (en) * | 2021-02-05 | 2021-06-01 | 河南省农业科学院农副产品加工研究中心 | Method for preparing sauce-flavor fresh base material by using high-temperature peanut cake meal |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151223 |