CN110403175A - A kind of meat flavor seasoning product and its preparation method and application - Google Patents
A kind of meat flavor seasoning product and its preparation method and application Download PDFInfo
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- CN110403175A CN110403175A CN201910607080.XA CN201910607080A CN110403175A CN 110403175 A CN110403175 A CN 110403175A CN 201910607080 A CN201910607080 A CN 201910607080A CN 110403175 A CN110403175 A CN 110403175A
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- Prior art keywords
- meat
- seasoning product
- flavor seasoning
- amino acid
- meat flavor
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 77
- 235000019634 flavors Nutrition 0.000 title claims abstract description 77
- 235000013372 meat Nutrition 0.000 title claims abstract description 60
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 56
- 150000001413 amino acids Chemical class 0.000 claims abstract description 35
- 235000020997 lean meat Nutrition 0.000 claims abstract description 30
- 238000006243 chemical reaction Methods 0.000 claims abstract description 23
- 235000013305 food Nutrition 0.000 claims abstract description 22
- 150000001875 compounds Chemical class 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000000047 product Substances 0.000 claims description 36
- 235000001014 amino acid Nutrition 0.000 claims description 33
- 102000004190 Enzymes Human genes 0.000 claims description 30
- 108090000790 Enzymes Proteins 0.000 claims description 30
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 108091005804 Peptidases Proteins 0.000 claims description 18
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 18
- 239000004365 Protease Substances 0.000 claims description 17
- 239000004471 Glycine Substances 0.000 claims description 15
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 13
- 235000013922 glutamic acid Nutrition 0.000 claims description 13
- 239000004220 glutamic acid Substances 0.000 claims description 13
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 12
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 12
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims description 12
- 230000009849 deactivation Effects 0.000 claims description 12
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims description 11
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 11
- 239000004472 Lysine Substances 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 9
- 235000018417 cysteine Nutrition 0.000 claims description 9
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 229910021529 ammonia Inorganic materials 0.000 claims description 6
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 6
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 230000035484 reaction time Effects 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 17
- 235000019668 heartiness Nutrition 0.000 abstract description 10
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 235000014347 soups Nutrition 0.000 abstract description 6
- 230000004044 response Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000015278 beef Nutrition 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 14
- 239000000243 solution Substances 0.000 description 13
- 241000287828 Gallus gallus Species 0.000 description 12
- 238000010792 warming Methods 0.000 description 9
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 8
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 8
- 108090000765 processed proteins & peptides Proteins 0.000 description 8
- 239000000413 hydrolysate Substances 0.000 description 6
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 230000014860 sensory perception of taste Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- PYMYPHUHKUWMLA-LMVFSUKVSA-N aldehydo-D-ribose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 4
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 125000000539 amino acid group Chemical group 0.000 description 3
- 125000003277 amino group Chemical group 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 108010016626 Dipeptides Proteins 0.000 description 2
- 102100035650 Extracellular calcium-sensing receptor Human genes 0.000 description 2
- 101710159793 Extracellular calcium-sensing receptor Proteins 0.000 description 2
- 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 description 2
- 108010024636 Glutathione Proteins 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229960003180 glutathione Drugs 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- FFMIYIMKQIMDPK-BQBZGAKWSA-N Asn-His Chemical group NC(=O)C[C@H](N)C(=O)N[C@H](C(O)=O)CC1=CN=CN1 FFMIYIMKQIMDPK-BQBZGAKWSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 101710159104 Flavor peptide Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- JZDHUJAFXGNDSB-WHFBIAKZSA-N Glu-Ala Chemical compound OC(=O)[C@H](C)NC(=O)[C@@H](N)CCC(O)=O JZDHUJAFXGNDSB-WHFBIAKZSA-N 0.000 description 1
- LSPKYLAFTPBWIL-BYPYZUCNSA-N Glu-Gly Chemical compound OC(=O)CC[C@H](N)C(=O)NCC(O)=O LSPKYLAFTPBWIL-BYPYZUCNSA-N 0.000 description 1
- SNDPXSYFESPGGJ-UHFFFAOYSA-N L-norVal-OH Natural products CCCC(N)C(O)=O SNDPXSYFESPGGJ-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 102000005937 Tropomyosin Human genes 0.000 description 1
- 108010030743 Tropomyosin Proteins 0.000 description 1
- 239000000556 agonist Substances 0.000 description 1
- PNNNRSAQSRJVSB-KVTDHHQDSA-N aldehydo-D-rhamnose Chemical compound C[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O PNNNRSAQSRJVSB-KVTDHHQDSA-N 0.000 description 1
- PYMYPHUHKUWMLA-VPENINKCSA-N aldehydo-D-xylose Chemical compound OC[C@@H](O)[C@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-VPENINKCSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000012295 chemical reaction liquid Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 108010049041 glutamylalanine Proteins 0.000 description 1
- 108091005708 gustatory receptors Proteins 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000019575 mouthfulness Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 125000000472 sulfonyl group Chemical group *S(*)(=O)=O 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to field of food, specifically disclose a kind of meat flavor seasoning product and preparation method thereof, and above-mentioned seasoning item production soup product or dish in application, the meat flavor seasoning product by lean meat zymolyte, amino acid composition and containing reduced sugar auxiliary material reaction be made；Thermal response is carried out by adding free amino acid composition in protein zymolyte, the content that the taste compound of mellow sense (kokumi) can be enhanced in obtained meat flavor seasoning product increases, the mellow sense of flavour of meat flavor seasoning product is improved, and has the characteristics that meat flavor seasoning product main body flavor is prominent simultaneously.
Description
Technical field
The invention belongs to field of food more particularly to a kind of meat flavor seasoning product, and are able to ascend meat flavor seasoning product
Mellow sense preparation method and meat flavor seasoning product production dish and Tang Pinzhong application.
Background technique
There are five types of primary taste, i.e. sweet taste, saline taste, tart flavour, bitter taste and delicate flavour (umami), Neng Gouzeng for tool in field of food
The substance of these strong tastes has been widely used as flavouring.There are also mellow senses for the taste that cannot be indicated with five kinds of primary tastes
(kokumi), mellow sense (kokumi) is taken as a kind of independent taste and appears alone in sense organ appraise, can not only
Enhance primary taste, moreover it is possible to which the edge taste (marginal taste) for enhancing primary taste is often described as deliciousness or made us
Pleasant (being different from delicate flavour) profusely feels (mouthfulness), be continuous sense (continuity) and complicated mouthfeel primary taste.
With molecule sense organ the reach of science, the substance that mellow sense can be presented constantly is found and openly, and especially one
The separation and preparation of the peptide of mellow sense are presented a bit.By further investigation revealed that, it is mellow sense it is related to calcium taste receptors CaSR.
1998, Japanese aginomoto Zhu Shi commercial firm discovery glutathione have the function of very strong imparting " mellow sense ", and can enhance with
Maintain the function of hot flavorings and vegetable flavor.Japanese aginomoto Zhu Shi commercial firm discloses in WO 2011/081185 to be passed through
The multiple compounds for exploring CaSR agonist activity, are found to have the dense taste imparting agent of L- gamma-glutamic acid-L- norvaline.
In addition to this, the Heated Products of gelatin and tropomyosin, the compound containing sulfuryl structure and contain Asn-His sequence
Peptide can be used in assigning mellow sense (kokumi).
Mellow sense (kokumi) is there are mainly three types of taste perception form, i.e. the impact of the sense of taste, profusely sense or the sense of taste
The soft degree and balance of continuity and mouthfeel.Some food itself contain the very protein of high-content, peptides in nature
And amino acid, therefore, these food itself can generate the ingredient largely with mellow sense (kokumi).The object of most study at present
Matter is yeast extract, and the high protein ferment that can cause mellow sense of taste (kokumi) is disclosed in patent document CN106256266A
Female extract, wherein the flavor peptide of mellow sense of taste (kokumi) can be caused to include dipeptides and tetrapeptide, dipeptides include Glu-Ala and
Glu-Gly, tetrapeptide include Glu-Leu-Cys-Gly.
Meat flavor is a kind of natural meat flavor seasoning product, mainly using proteolysis-thermal reaction method preparation.It is hot anti-
Answer in meat flavor preparation process, animal or plant albumen by protease by peptide bond hydrolysis, then zymolyte and reduced sugar, ammonia
Base acid, yeast extract etc. carry out thermal response.In thermal process reactor, the polypeptide in zymolyte degrades into the peptide of small molecule.
Small-molecular peptides and reducing sugar reaction can produce aroma substance, and can also crosslink to react to be formed with reduced sugar can enhance mellow sense
(kokumi) the Mei Lade peptide of flavour.Currently, meat flavor product is compared with kitchen stews meat soup, though meat fragrance as really spend compared with
It is good, but the mellow sense (kokumi) of natural meat soup also shows deficiency, it is still desirable to it improves.
Products of the present invention overcomes not mellow enough the disadvantage of existing meat flavor mouthfeel, can effectively enhance meat flavour
The mellow sense of essence.
Summary of the invention
It is an object of the invention to combine the deficiencies in the prior art, provide a kind of meat flavor seasoning product, when preparation, pass through by
Free amine group acid composition, which makes an addition to, carries out thermal response in protein zymolyte, can effectively promote the flavour alcohol of meat flavor seasoning product
Thickness sense.
Specifically, in view of the deficiencies of the prior art, the present invention provides the following technical scheme that
The present invention provides a kind of meat flavor seasoning product, are made of following component thermal response: lean meat zymolyte, amino acid group
Close object and the auxiliary material containing reduced sugar.
In above-mentioned meat flavor seasoning product, reduced sugar is in glucose, arabinose, xylose, D- rhamnose, D-ribose
It is one or more.
Preferably, amino acid composition includes glutamic acid, serine, glycine, lysine.It is understood that amino
Acid composition should include above-mentioned amino acid or its salt.
Further, in above-mentioned amino acid composition, the molar ratio of glutamic acid, serine, glycine, lysine are as follows:
0.1-6:0.1-10:0.1-8:0.1-8。
Glutamic acid, serine, glycine, lysine molar ratio be preferably 0.5-4:0.5-10:1-8:0.1-2.
Preferably, the ratio between mass parts of lean meat zymolyte, amino acid composition and reduced sugar are 1-20:1-8:1-5.
Preferably, auxiliary material includes each component of following mass parts: 1-5 parts of reduced sugar, 0.2-2 parts of cysteine, VB10.1-3
Part, 0.1-2 parts of salt, 0.05-2 parts of monosodium glutamate and 1-50 parts of water.
The present invention also provides a kind of preparation methods of above-mentioned meat flavor seasoning product, include the following steps:
(1) lean meat is digested using compound protease and food flavor enzyme, obtains lean meat zymolyte；
(2) lean meat zymolyte, amino acid composition and auxiliary material comprising reduced sugar are mixed, obtains mixture；
(3) mixture reacts to obtain reaction solution.
Preferably, the lean meat in step (1) is chicken, beef, pork, duck, any one in mutton.
Preferably, step (1) specifically: water is added by meat water ratio 1:1-5 in Xiang Suoshu lean meat, compound protease enzyme is added
Solution, is then added food flavor enzyme enzymatic hydrolysis, and enzyme deactivation is centrifuged after cooling, supernatant is taken to be freeze-dried to obtain lean meat zymolyte.
The additional amount of compound protease is preferably the 0.1-2.5% of lean mass.When digesting lean meat using compound protease,
The temperature of enzymatic hydrolysis is preferably 45-60 DEG C, and the time of enzymatic hydrolysis is preferably 1-5h.The compound protease is commercially available compound protease,
Including but not limited to Novi believes sold compound protease.
The additional amount of food flavor enzyme is preferably the 0.1-2% of lean mass.Further, the enzymolysis time of food flavor enzyme is 1-
6h.The food flavor enzyme is commercially available food flavor enzyme, and including but not limited to Novi believes sold food flavor enzyme.
It is warming up to 85-90 DEG C of enzyme deactivation 10-60min.After being cooled to room temperature, it is centrifuged, takes at 15000-20000r/min
Clear liquid, freeze-drying, obtains zymolyte.
Preferably, in above-mentioned preparation method, the step of enzyme deactivation are as follows: enzymolysis product is warming up to 85 DEG C, enzyme deactivation 10min, drop
It warms to room temperature, is centrifuged at 20000r/min, supernatant is taken to be freeze-dried to obtain lean meat zymolyte.
Reaction condition in above-mentioned preparation method, in step (3) are as follows: pH 5-7, reaction temperature are 80-140 DEG C, when reaction
Between be 0.5-4h.
The present invention also provides above-mentioned meat flavor seasoning product in the application for making dish or Tang Pinzhong.
The invention has the benefit that
1, compared with prior art, the picture Zhen Dugao of meat flavor seasoning product of the invention and meat soup, not only increases product
Meat fragrance and delicate flavour, moreover it is possible to enhance the mellow sense of product.
2, by adding free amine group acid composition in protein zymolyte, make free amine group acid composition and protease
It solves peptide in object and amino acid and reducing sugar reaction, improves the mellow sense of flavour of meat flavor seasoning product, and obtained meat flavour
Do not lose meat flavor seasoning savors meat characteristic aroma to seasoning item again simultaneously, can be applied in flavor seasoning.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail.
Embodiment 1
(1) 100 parts by weight of chicken lean meat are taken, water is added by meat water ratio 1:1, is warming up to 55 DEG C, chicken lean meat matter is first added
The Novi of amount 0.5% believes compound protease, digests 3h；Add Novi's letter food flavor enzyme of chicken lean mass 0.3%, enzymatic hydrolysis
3h.Then the enzyme deactivation 10min at 85 DEG C.It is cooled to room temperature, is centrifuged 15min under 20000r/min, takes supernatant, is freeze-dried
To constant weight, chicken zymolyte is obtained.
(2) chicken zymolyte 5g, D- xylose 2g, V are weighedB10.2g, cysteine 0.2g, salt 0.3g, monosodium glutamate 0.05g,
Amino acid composition 1g adds water 20g, obtains mixture.Amino acid composition Glutamic Acid, serine, glycine, lysine
Molar ratio be 1:1:8:1.
(3) mixture is reacted into 3h under conditions of pH is 6.5, temperature is 120 DEG C, obtains reaction solution A.
Embodiment 2
(1) 200 parts by weight of pork lean meat are taken, water is added by meat water ratio 1:2, is warming up to 50 DEG C, the thin matter of pork is first added
0.4% compound protease digests 2.5h；The food flavor enzyme of pork lean mass 0.2% is added, 1h is digested；Then at 85 DEG C
Lower enzyme deactivation 10min.It is cooled to room temperature, is centrifuged 15min under 20000r/min, takes supernatant, is freeze-dried to constant weight, obtains pig
Meat zymolyte.
(2) pork hydrolysate 2g, D-ribose 1g, cysteine 0.5g, V are weighedB10.3g, salt 0.2g, monosodium glutamate 0.1g, ammonia
Base acid composition 2g, adds water 6g, obtains mixture.Amino acid composition Glutamic Acid, serine, glycine, lysine
Molar ratio is 1:1:4:2.
(3) mixture is reacted into 3.5h under conditions of pH is 6, temperature is 110 DEG C, obtains reaction solution B.
Embodiment 3
(1) 250 parts by weight of beef lean meat are taken, water is added by meat water ratio 1:3, is warming up to 55 DEG C, beef lean meat matter is first added
The compound protease of amount 0.6% digests 3.5h；The food flavor enzyme of beef lean mass 0.4% is added, 2h is digested.Then 85
Enzyme deactivation 10min at DEG C.It is cooled to room temperature, is centrifuged 15min under 20000r/min, takes supernatant, is freeze-dried to constant weight, obtains
Beef hydrolysate.
(2) beef hydrolysate 1.5g, arabinose 2g, V are weighedB10.4g, cysteine 0.4g, salt 0.1g, monosodium glutamate
0.1g, amino acid composition 2g, add water 8g, obtain mixture.Amino acid composition Glutamic Acid, glycine, relies serine
The molar ratio of propylhomoserin is 2:1:3:2.
(3) mixture is reacted into 4h under conditions of pH is 5.5, temperature is 100 DEG C, obtains reaction liquid C.
Embodiment 4
(1) 300 parts by weight of chicken lean meat are taken, water is added by meat water ratio 1:1.5, is warming up to 45 DEG C, chicken lean meat is first added
The compound protease of quality 0.3% digests 5h；The food flavor enzyme of chicken lean mass 0.4% is added, 2h is digested.Then 85
Enzyme deactivation 10min at DEG C.It is cooled to room temperature, is centrifuged 15min under 20000r/min, takes supernatant, is freeze-dried to constant weight, obtains
Chicken zymolyte.
(2) chicken zymolyte 2g, glucose 1g, V are weighedB10.2g, cysteine 0.8g, salt 0.15g, monosodium glutamate 0.15g,
Amino acid composition 0.5g adds water 10g, obtains mixture.Amino acid composition Glutamic Acid, glycine, relies ammonia at serine
The molar ratio of acid is 2:6:2:3.
(3) mixture is reacted into 1h under conditions of pH is 6.5, temperature is 130 DEG C, obtains reaction solution D.
Comparative example 1
It is not added with amino acid composition compared with Example 3.It is specific the preparation method is as follows:
(1) 50 parts by weight of beef lean meat are taken, water is added by meat water ratio 1:3, is warming up to 60 DEG C, beef lean mass is first added
0.6% compound protease digests 3.5h；The food flavor enzyme of beef lean mass 0.4% is added, 2h is digested.Then at 85 DEG C
Lower enzyme deactivation 10min.It is cooled to room temperature, is centrifuged 15min under 20000r/min, takes supernatant, is freeze-dried to constant weight, obtains ox
Meat zymolyte.
(2) beef hydrolysate 1.5g, arabinose 2g, V are weighedB10.4g, cysteine 0.4g, salt 0.1g, monosodium glutamate
0.1g, water 8g is added, obtains mixture.
(3) mixture is reacted into 4h under conditions of pH is 5.5, temperature is 100 DEG C, obtains reaction solution E.
Comparative example 2
Its compared with Example 3, amino acid composition is made of glutamic acid, glycine and lysine.Specific preparation method
It is as follows:
(1) 50 parts by weight of beef lean meat are taken, water is added by meat water ratio 1:3, is warming up to 55 DEG C, beef lean mass is first added
0.6% compound protease digests 3.5h；The food flavor enzyme of beef lean mass 0.4% is added, 2h is digested.Then at 85 DEG C
Lower enzyme deactivation 10min.It is cooled to room temperature, is centrifuged 15min under 20000r/min, takes supernatant, is freeze-dried to constant weight, obtains ox
Meat zymolyte.
(2) beef hydrolysate 1.5g, arabinose 2g, V are weighedB10.4g, cysteine 0.4g, salt 0.1g, monosodium glutamate
0.1g, amino acid composition 2g, add water 8g, obtain mixture.Amino acid composition Glutamic Acid, glycine and lysine
Molar ratio is 2:3:2.
(3) mixture is reacted into 4h under conditions of pH is 5.5, temperature is 100 DEG C, obtains reaction solution F.
Comparative example 3
Its compared with Example 3, the molar ratio of each component is different in amino acid composition, paddy ammonia in amino acid composition
Acid, serine, glycine, lysine molar ratio be 8:1:3:2.It is specific the preparation method is as follows:
(1) 50 parts by weight of beef lean meat are taken, water is added by meat water ratio 1:3, is warming up to 55 DEG C, beef lean mass is first added
0.6% compound protease digests 3.5h；The food flavor enzyme of beef lean mass 0.4% is added, 2h is digested.Then at 85 DEG C
Lower enzyme deactivation 10min.It is cooled to room temperature, is centrifuged 15min under 20000r/min, takes supernatant, is freeze-dried to constant weight, obtains ox
Meat zymolyte.
(2) beef hydrolysate 1.5g, arabinose 2g, V are weighedB10.4g, cysteine 0.4g, salt 0.1g, monosodium glutamate
0.1g, amino acid composition 2g, add water 8g, obtain mixture.Amino acid composition Glutamic Acid, glycine, relies serine
The molar ratio of propylhomoserin is 8:1:3:2.
(3) mixture is reacted into 4h under conditions of pH is 5.5, temperature is 100 DEG C, obtains reaction solution G.
Comparative example 4
Its compared with Example 3, the molar ratio of each component is different in amino acid composition.Paddy ammonia in amino acid composition
Acid, serine, glycine, lysine molar ratio be 2:12:3:2.Obtain reaction solution H.
Comparative example 5
It is distinguished are as follows: mixture is reacted 4h under conditions of pH is 5.5, temperature is 60 DEG C, is obtained compared with Example 3
Reaction solution I.
Effect experiment
Evaluation group is made of 10 housebroken professionals, the age in 22-45 one full year of life, wherein 6 people of male, women 4
People, the reaction solution A-H that embodiment 1-4 and comparative example 1-5 are prepared carry out product sensory evaluation.Product sensory evaluation uses
Glutathione Broth solution (3mg/mL) is the standard solution for representing mellow sense flavour, and marking is using 7 points of systems, sample final score
Take the average value of 10 valuation officers.
The evaluation criterion of marking are as follows: 1 point-meat flavor is unobvious, and mouthfeel is very thin；2 points-slightly meat flavor, mouthfeel is thin；
3 points-have meat flavor, slightly mellow sense；4 points-meat flavor is obvious, there is mellow sense；5 points-meat flavor is obvious, the relatively abundant alcohol of mouthfeel
Thickness, aftertaste are long；6 points-meat flavor is strong, and rich in taste is mellow, and aftertaste is long；7 points-meat flavor is true to nature strong, mellow in taste,
Aftertaste is long.
Experimental result is as shown in table 1.
1 Analyses Methods for Sensory Evaluation Results of table
As seen from table, comparative example 1 is not add chicken soup made of amino acid composition in the prior art, does not add amino acid group with this
The reaction solution divided is compared, and the mellow sense of embodiment significantly increases.Although comparative example 2 is added to amino acid group into comparative example 4
Object is closed, but comparative example 2 does not add amino acid composition according to ratio of the present invention, this is not added in comparative example 3 and comparative example 4
The amino acid composition of invention content, resulting meat soup taste slightly improve compared with comparative example, but still undesirable.It can from comparative example 5
To find out, mixture cannot access obvious, mellow in taste the seasoning with flavor outside range of reaction temperature of the invention
Product.
To sum up, the component and content of raw material are different in meat flavor seasoning product of the invention, the flavor and alcohol of obtained product
Thickness sense has bigger difference, can significantly improve the alcohol of product by adding free amino acid composition in protein enzymatic hydrolyzate
Thickness sense flavour.
Above-mentioned detailed description is illustrating for one of them possible embodiments of the present invention, the embodiment not to
The scope of the patents of the invention is limited, all equivalence enforcements or change without departing from carried out by the present invention are intended to be limited solely by the technology of the present invention
In the range of scheme.
Claims (10)
1. a kind of meat flavor seasoning product, which is characterized in that be made of following component reaction: lean meat zymolyte, amino acid composition
And the auxiliary material containing reduced sugar.
2. meat flavor seasoning product as described in claim 1, which is characterized in that the amino acid composition includes glutamic acid, silk
Propylhomoserin, glycine and lysine.
3. meat flavor seasoning product as claimed in claim 2, which is characterized in that the glutamic acid, serine, glycine and bad ammonia
The molar ratio of acid is 0.1-6:0.1-10:0.1-8:0.1-8；The molar ratio of the glutamic acid, serine, glycine and lysine
Preferably 0.5-4:0.5-10:1-8:0.1-2.
4. meat flavor seasoning product as described in claim 1, which is characterized in that the lean meat zymolyte, amino acid composition and
The ratio between mass parts of reduced sugar are 1-20:1-8:1-5.
5. meat flavor seasoning product as claimed in claim 4, which is characterized in that the auxiliary material includes each group of following mass parts
Point: 1-5 parts of reduced sugar, 0.2-2 parts of cysteine, VB10.1-3 parts, 0.1-2 parts of salt, 0.05-2 parts of monosodium glutamate and 1-50 parts of water.
6. a kind of preparation method of the meat flavor seasoning product as described in claim 1-5 any one, which is characterized in that including such as
Lower step:
(1) lean meat is digested using compound protease and food flavor enzyme, obtains lean meat zymolyte；
(2) lean meat zymolyte, amino acid composition and auxiliary material comprising reduced sugar are mixed, obtains mixture；
(3) mixture reacts to obtain reaction solution, as meat flavor seasoning product.
7. the preparation method of meat flavor seasoning product as claimed in claim 6, which is characterized in that the step (1) specifically: to
Water is added by meat water ratio 1:1-5 in the lean meat, compound protease enzymatic hydrolysis is added, food flavor enzyme enzymatic hydrolysis is then added, enzyme deactivation is cooling
After be centrifuged, take supernatant to be freeze-dried to obtain lean meat zymolyte.
8. the preparation method of meat flavor seasoning product as claimed in claim 7, which is characterized in that compound egg in the step (1)
The additional amount of white enzyme is the 0.1-2.5% of the quality of the lean meat, and pH=6-8, hydrolysis temperature is 45-60 DEG C, and enzymolysis time is
0.5-5h；The additional amount of the food flavor enzyme is the 0.1-2% of the quality of the lean meat, and hydrolysis temperature is 45-60 DEG C, enzymolysis time
For 0.5-5h.
9. the preparation method of meat flavor seasoning product as claimed in claim 6, which is characterized in that in the step (3), reaction
PH is 5-7, and reaction temperature is 80-140 DEG C, reaction time 0.5-4h.
10. the meat flavor seasoning product as described in claim 1-5 any one are in the application for making dish or Tang Pinzhong.
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