CN1135303A - 一种调味品的制作方法 - Google Patents
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Abstract
一种调味品与/或其提取物,降低了动物气味,产生和增强了牛肉味,加强了基础风味和复合风味。是通过腌制畜肉,经清洗、再使微生物作用于肉上发酵和热化获得的变性肉。
用微生物作用于肉上制作一种调味品,能降低动物气味,产生和增强牛肉味,加强了基础风味和复合风味。
本发明是将变性肉与/或其提取物,与一种调味品和汤基料混合,该变性肉是将腌制的畜肉,经清洗干燥后,使微生物作用于肉上而获得的。
Description
本发明涉及一种调味品制作方法,更具体地说是通过混合进经微生物作用于腌制过的家畜肉,使其发酵和熟化获得的变性肉,与/或其提取物制成的一种改良了的调味品。
家畜肉和骨头的提取物用于不同的调味品或其基料,有着广泛的应用范围。但是,由于提取物单独使用时缺少风味和浓度的多样性,特别是鸡和猪存在有动物气味的问题,其它提取物,蔬菜提取物,调味成分例如MSG和IMP,糖,和许多其它调味品及香料经常添加进来使用。牛肉提取物被用于许多调味品中,但优质的提取物不易获得且很昂贵。在如此情况下,具有多种多样味道的不同产品的研制工作正在进行中,优质原料的选择、加工方法的改良,理想的混合率可以提供丰富多样的味道。
本发明已经注意到发酵肉可以提供多样的口味。迄今为止所知的大多数发酵肉是通过微生物在肉上自然生长而制备的。其中包括西班牙伊比利亚(Iberian)火腿,意大利的帕尔马(Palma)火腿、San Daniel火腿,中国的中国火腿,美国的乡村火腿。从这些发酵肉中分离的微生物包括丝状真菌(曲霉Aspergillus)SPP,青霉(Penicillium)SSP,腊叶芽枝霉(Cladosporiumherbarum)和链格孢属(Alternaria tenuis),乳酸菌和酵母菌(Huerta,T.Sanchis,V.Hernandez,J.Hernandez,E.:Microbiologie,5,247(1987);Franco D.Sandra,T.Alessandro,S.Fabrizio,G.Donatella.T:industieallimentari Seteembre,676(1984):和Morina,I.Silla,H.Flores,J.:Fleischwirtsch 70(1),115(1990)),它们的一部分添加进来作为发酵剂制备发酵肉(Campbell-Paltt,G.Cook,P.E.:Fermented Meats,134,(1995))。但是风味之间的关系是复杂的,许多未弄清楚的成份也包含在其中。
本发明的目的是消除动物气味,特别是来自家畜肉的气味,产生和增强牛肉味,以便更进一步改善传统调味品,扩大调味品的品种范围,开发一种简单的混合方法,用以制作增强口味,基础风味和复合风味的调味品。
本发明人已经注意到发酵肉与/或其提取物有特别的风味,已经证实它们可以单独用于许多菜肴中。在这方面,已经发现如果把适当量的通过将它们加入基础调味品或市售调味品中所制备的物质和清炖肉汤基料作为调味品,动物气味比单独添加它们大大降低,口味、基础风味和复合风味增强了,更令人惊讶的是出现了牛肉味、或增强了牛肉味,这样就完成了本发明。就是说,本发明涉及一种调味品制作方法,用通过腌制家畜肉,用以丝状真菌与/或酵母菌为代表的微生物处理,使其发酵和熟化所得的变性肉,与/或其提取物代替或进一步添加到畜肉提取物中,从而使该调味品可以提供牛肉味道,且具有的芳香和口味与原料不同。本发明将在后面解释细节。
本发明变性肉是通过一系列步骤制得的,特征在于家畜肉经腌制,并且微生物在其上生长。
用来做本发明所述变性肉的原料是家畜肉,具体地说,它包括牛肉、猪肉、马肉、羊肉和鸡肉。肉的部分没有特别的限制,而深色肉厚易于加工。
用来生产出本发明所述变性肉的微生物是青霉属、散囊菌属(Eurotium)、曲霉属、拟青霉属的微生物,包括,例如娄地青霉(Penicillium roquefortii),Penicillium granulatum,Penicillium myczinskii,扩展青霉(Penicillium expansam),Penicillium cyaneo-fulvun,薜氏曲霉(Eurotium chevalieri)匍匐曲霉(Eurotium repens),米曲霉(Aspergillus oryzae),酱油曲霉(Asperigillus soyae),灰绿曲霉(Asperigillus glaucus),宇佐美曲霉(Asperigillus ussami)以及Paecilomycesfumosoroseus。而且,它们可以是红曲霉属(Monascus),华赤氏酵母属(Pichia),德巴利氏酵母属(Debaryomyces)的微生物,包括,例如,Monascus anka,Pichia anomala,和汉氏德巴利氏酵母(Debaryomyces hanzenii)。这些微生物可以单独使用或两种以上混合使用。
属于这些代表属种的微生物的代表菌株保藏在国内和国外的公共微生物保藏机构中,可以通过购买它们来实现本发明。保藏用于本发明微生物菌株的国内和国外代表性公共微生物保藏机构,包括,例如Contraalbureau Voor Schimmelculturers,Baarn,荷兰,机构代码:CBS;Fermentation Institute Foundation,Osaka,机构代码:IFO:和the Institute of physical andChemicalResearch,microorganism system preservingfacility,Wako,Saitama prefecture,机构代码:JCM。
而且,可以利用刚从食品中分离出来的属于这些相应属中的微生物。它们分离自中国奶酪、干鲣鱼、干酪、萨拉米香物(Salami sausage)和生火腿。
制造变性肉的普通方法如下所述。首先,肉被切成必要的适当大小尺寸。如果对原料和加工部位没有限制,例如,可以使用切下的腿。在这种情况下,皮、毛发和污垢被切去,不需要的脂肪被削去,而血液被挤压出去。腌制可以通过湿腌法即肉块浸在盐水中淹制,也可以通过干腌法即腌制剂擦抹在肉块上实现。食盐、硝酸盐和亚硝酸盐可以作为腌制剂。还可以根据需要使用经常用于做火腿和香肠的腌制剂,例如蔗糖、葡萄糖、抗坏血酸、乳酸、磷酸盐、山梨酸和调味料。盐用量的比例占肉重量的1-30%,优选值为5-20%。腌制的时间和次数进行适当的调节。腌制后用水将肉清洗干净,再干燥到一定程度,使得微生物可以起作用。该操作方法包括涂敷微生物培养液在肉表面上,和将肉浸在培养液中,或特别是在有丝状真菌情况下,孢子或分生孢子以其原本的状态或以悬浮液形式通过喷雾或涂敷起作用。时间可以是7天至3年,温度可以是-2至40℃,优选值为1个月至1年且温度为5-20℃。根据肉的种类和量的差别,即使用同一菌株在同样条件下作用,最终的变性肉仍是不同的,这可能是由于这种肉类是天然制品,所以在一些情况下就不得不对环境管理进行特别注意。
这种变性肉在腌制后,经微生物作用其上,水份含量降低了,肉中的蛋白质和脂肪通过微生物的酶作用而降解。而且,该变性肉逐渐具有了独特芳香成份。另外,特有的口感、基础风味和酸味效果,以及因为抗氧物质的产生,增加了防腐能力,肉的外观和质量均得到改善。肉特有的气味消失,相反地,熟化肉所特有风味派生出的良好独特芳香风味产生了。
变性肉与/或热提取的提取物,以固体形态,或者以液体、粉末和固体块形式被添加进基料调味品、调味汁和汤基料中。其添加量根据需要相应地进行确定,一般5-60%,以重量计,优选值为25-40%时,适合于叠加效果的产生。该比率为变性肉提取物中的固体物质占变性肉调味品的比率。
在下面的叙述中,参考实施例,对本发明作进一步的解释。
将食盐150g,亚硝酸钠0.1g,硝酸钠1.9g混合物充分地擦抹在1kg猪肉腿表面上。该腿在2℃条件下熟化30天,然后用流水清洗,再在10℃,相对湿度75%条件下干燥3天,直到肉中的水份活度达到0.95。
扩展青霉IFO 5453的孢子悬浮液(2.0×105/ml)喷涂在其表面。被喷涂的肉在15℃条件下熟化6个月从而获得640g变性肉,即变性肉1。
用上述同样方法获得变性肉,除了用匍匐曲霉IFO 4885代替扩展青霉IFO 5453,即变性肉2。
用上述同样方法获得的变性肉,除了采用扩展青霉IFO 5453的匍匐曲霉IFO 4885的孢子悬浮液(均为2.0×105/ml),米曲霉IFO 30104,Monascus anka IFO 4478和Paecillomycesfumosoroseus IFO 7072的孢子悬浮液(均为2.0×105/ml),以及汉氏德巴利氏酵母和Pichia anomala IFO 130的孢子悬浮液(均为1.0×105/ml),即变性肉3。
分别向一重量份的上述变性肉1、2和3中加入5重量份的水,在100℃条件下加热一个小时后,固体物质通过过滤排除,而且油性物质被分离掉,从而获得变性肉的提取物,即变性肉提取物1、2和3。纯的固形提取物含量占变性肉重量的约10%。
变性肉3用于制备调味品(汤),其成份列于表1,并进行感官评定。
表1
调味品成份(汤基料)
单位:g
参考样品1 样品A 样品BNaCl 4.0 4.0 4.0糖 1.5 1.5 1.5MSG 1.2 1.2 1.2豆油 1.0 1.0 1.0IMP 0.015 0.015 0.015变性肉 - 25 50火腿 25 - -水 500 500 500
☆变性肉中的食盐量要调整,使得最终调味品食盐浓度同参考样品1中的浓度。
混合上述成份,加进500ml水,将该混合物加热,当煮沸时,将它注入样品杯进行感官评定。
感官评定由10名评味员参与。评测项目列于表2,针对总评之外的各项目,分数的计算通过5级评定即从-1(弱)到+2(强),参考样品1的份值定位于0分。针对总评,分数的计算通过11级评定即从0到10分,参考样品1的分值定位于5分。
表2
汤的感官评定
参考样品1 样品A 样品B香味浓度 0 0.8 1.2动物气味浓度 0 -1.0 -0.1猪肉风味浓度 0 -0.4 0.3牛肉风味浓度 0 1.1 1.5味道强度 0 0.6 1.0基础风味浓度 0 0.7 1.1复合风味浓度 0 0.7 1.3总评 5 7.4 5.5
感官评定结果显示出使用变性肉的汤,即样品A,牛肉味,基础风味和复合风味比使用火腿的汤有所增强,而具有的动物气味与参考样品1的汤相比减少了。本发明变性肉的效果得到证实。但是,样品B中添加了更多的变性肉,发现变性肉的芳香和风味倾向太强。
用变性肉提取物制备表3所示的汤。在加热和煮沸之后,该汤经感官评定。用来作清炖肉汤块的是由Knorr Co.ltd制造的产品,(商标是Chicken Consomme)。
表3
汤的成份
参考样品2 样品C 样品D清炖肉汤块 1块 1块 1/2块变性肉提取物 - 100ml 100ml水 300ml 200ml 300ml
感官评定采用同表2所用相同的评味员和相同的方法,其结果列于表4。
表4
汤的感官评定
参考样品2 样品C 样品D香味浓度 0 0.8 0.8牛肉风味浓度 0 1.1 0.7味道强度 0 1.6 0.5基础风味浓度 0 1.3 0.8复合风味浓度 0 1.0 0.8总评 5 5.9 7.8
感官评定结果显示添加了变性肉的提出物的样品C和样品D的基础风味和复合风味同参考样品2相比增强了。虽然使用了猪肉作原料,牛肉味同样得到增强。本发明变性肉的效果得到证实。
另外,使用变性肉1和2,按相同于表1中样品A的配方制备样品E和F。用变性肉提取物1和2,相同于表3中样品D的配方制备样品G和H。它们经过了感官评定。(表5和6)。
表5
汤的感观评定
参考样品1 样品E 样品F香味浓度 0 0.5 1.0动物气味浓度 0 -0.8 -1.1猪肉风味浓度 0 +0.1 -0.6牛肉风味浓度 0 0.1 1.3味道强度 0 0.8 0.1基础风味浓度 0 0.8 0.1复合风味浓度 0 0.7 0.3总评 5 5.4 6.5
感观评定的结果显示出加入变性肉1的样品E同参考样品2相比,增强了基础风味和复合风味,加入变性肉2的样品F牛肉味增强了。本发明变性肉效果得到了证实。样品A的总评分高于样品E和F。
表6
汤的感官评定
参考样品2 样品G 样品H香味浓度 0 0.6 1.1牛肉风味浓度 0 0.1 0.8味道强度 0 0.7 0.2基础风味浓度 0 0.8 0.3复合风味浓度 0 0.8 0.3总评 5 5.5 6.7
感官评定的结果显示出加入变性肉1的样品G同参考样品2相比,增强了基础风味和复合风味,加入变性肉2的样品H,牛肉味增强了。本发明变性肉的效果得到了证实。样品D的总评分高于样品G和H。
如上所述,根据本发明通过把变性肉添加进传统调味品或汤基料而制得的调味品无动物气味,基础风味增强可以显示出有牛肉味且可以增强牛肉味。该变性肉是通过在腌制后清洗、干燥,使用微生物作用于家畜肉,使其发酵和熟化而获得的。
Claims (3)
1.一种调味品的制作方法,包括混合进腌制家畜肉,接着使微生物作用于肉上,使其发酵和熟化,得到的变性肉,与/或其提取物。
2.根据权利要求1所述的调味品制作方法,其中的微生物至少采用属于青霉属、散囊菌属、曲霉属、红曲霉属和拟青霉属中的一种丝状真菌,与/或属于毕赤氏酵母属和德巴利氏酵母属的酵母菌。
3.根据权利要求1所述的调味品制作方法,其中的变性肉与/或其提取物混合入调味品的比率为,按变性肉中固体物质计,5至60%(以重量计)。
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JP7014243A JPH08205812A (ja) | 1995-01-31 | 1995-01-31 | 調味料の製造法 |
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EP (1) | EP0724843B1 (zh) |
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DE19632454C1 (de) * | 1996-08-12 | 1998-02-12 | Cpc International Inc | Verfahren zur Herstellung einer Würzsauce unter Verwendung von geräucherter Schweineschwarte und nach diesem Verfahren hergestellte Würzsauce |
EP2701538B1 (de) * | 2011-04-23 | 2015-02-18 | Marco Tessaro | Verfahren zur veredelung von frischfleisch |
EP2701539B1 (de) * | 2011-04-23 | 2015-02-18 | Lucas Oechslin | Verfahren zur veredelung von schweinefleisch |
CN102613525B (zh) * | 2012-03-26 | 2014-11-05 | 天津春发生物科技集团有限公司 | 一种超声波方法制备的牛肉香精 |
KR101348183B1 (ko) * | 2012-05-23 | 2014-01-06 | 류충현 | 버섯균사체와 홍국균이 배양된 기능성 축산물 생산방법 |
CN102715489A (zh) * | 2012-06-25 | 2012-10-10 | 天津春发生物科技集团有限公司 | 一种增强烹调味的卤肉调味粉及其制备方法 |
CN102715488B (zh) * | 2012-06-25 | 2014-08-06 | 天津春发生物科技集团有限公司 | 一种牛肉风味香精及其制备方法 |
CN102715487B (zh) * | 2012-06-25 | 2014-11-05 | 天津春发生物科技集团有限公司 | 一种微波制备烤牛肉味粉状香精的方法 |
JP5855558B2 (ja) * | 2012-11-27 | 2016-02-09 | 日本ピュアフード株式会社 | 畜肉エキスの製造方法 |
JP6410102B2 (ja) * | 2015-04-24 | 2018-10-24 | 豊郎 中村 | 新規な発酵食肉製品の製造方法 |
DE102018112348A1 (de) * | 2018-05-23 | 2019-11-28 | DIL Deutsches Institut für Lebensmitteltechnik e.V. | Lebensmittel mit geschmacksaktiver Substanz aus Rohstoffen tierischen Ursprungs oder aus Auszügen derselben |
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US2926090A (en) * | 1958-10-10 | 1960-02-23 | Hodges Res & Dev Co | Method of tendering and flavoring meat |
US3814817A (en) * | 1970-07-06 | 1974-06-04 | Merck & Co Inc | Process for curing dry and semi-dry sausages |
US4147807A (en) * | 1977-09-06 | 1979-04-03 | Microlife Technics, Inc. | Process for the treatment of meat with compositions including Micrococcus varians and a lactic acid producing bacteria |
EP0191513B2 (en) * | 1985-01-31 | 1992-12-09 | Unilever N.V. | A process for the preparation of food flavours |
DE3739989C1 (de) * | 1987-11-25 | 1989-02-02 | Karl Mueller U Co Kg | Zur Stabilisierung von Fleischwaren geeignete Mikroorganismen |
US5147667A (en) * | 1991-03-26 | 1992-09-15 | Nestec S.A. | Beef flavor |
JP3158615B2 (ja) * | 1992-03-26 | 2001-04-23 | ソニー株式会社 | デジタル復調装置 |
DE4413951C1 (de) * | 1994-04-21 | 1995-08-03 | Cpc Maizena Gmbh | Verfahren zur Herstellung einer Würzsoße |
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CN1090004C (zh) | 2002-09-04 |
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DE69617483D1 (de) | 2002-01-17 |
EP0724843B1 (en) | 2001-12-05 |
US5955124A (en) | 1999-09-21 |
JPH08205812A (ja) | 1996-08-13 |
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