CN113598357A - Animal-source-free flavor yeast extract product and preparation method and application thereof - Google Patents
Animal-source-free flavor yeast extract product and preparation method and application thereof Download PDFInfo
- Publication number
- CN113598357A CN113598357A CN202110902241.5A CN202110902241A CN113598357A CN 113598357 A CN113598357 A CN 113598357A CN 202110902241 A CN202110902241 A CN 202110902241A CN 113598357 A CN113598357 A CN 113598357A
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- parts
- yeast extract
- flavor
- extract product
- drying
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- Pending
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 98
- 235000019634 flavors Nutrition 0.000 title claims abstract description 95
- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 76
- 239000012138 yeast extract Substances 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 238000001035 drying Methods 0.000 claims abstract description 30
- 238000006243 chemical reaction Methods 0.000 claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 23
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 20
- 241001465754 Metazoa Species 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 150000001413 amino acids Chemical class 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 10
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 10
- 235000020637 scallop Nutrition 0.000 claims abstract description 10
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 10
- 239000011718 vitamin C Substances 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 31
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 20
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 17
- 235000013305 food Nutrition 0.000 claims description 17
- 238000001291 vacuum drying Methods 0.000 claims description 16
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 11
- 229930182817 methionine Natural products 0.000 claims description 11
- 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 10
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 10
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 235000013878 L-cysteine Nutrition 0.000 claims description 8
- 239000004201 L-cysteine Substances 0.000 claims description 8
- 239000004278 EU approved seasoning Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 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 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 4
- 230000035484 reaction time Effects 0.000 claims description 4
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 3
- 239000003054 catalyst Substances 0.000 claims description 3
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 3
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 3
- 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 claims description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 40
- 206010013911 Dysgeusia Diseases 0.000 abstract description 11
- 235000013622 meat product Nutrition 0.000 abstract description 6
- 239000000047 product Substances 0.000 description 47
- 230000000052 comparative effect Effects 0.000 description 24
- 235000015220 hamburgers Nutrition 0.000 description 20
- 235000013311 vegetables Nutrition 0.000 description 18
- 239000000463 material Substances 0.000 description 12
- 235000001014 amino acid Nutrition 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 7
- 239000002773 nucleotide Substances 0.000 description 7
- 125000003729 nucleotide group Chemical group 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 235000019583 umami taste Nutrition 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 108090000765 processed proteins & peptides Proteins 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 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
- 230000008569 process Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 239000000376 reactant Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 108010024636 Glutathione Proteins 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 150000001728 carbonyl compounds Chemical class 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 229960003180 glutathione Drugs 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000008707 rearrangement Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
-
- 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
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/35—Starch hydrolysates
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/84—Flavour masking or reducing agents
-
- 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)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention provides an animal-source-free flavor yeast extract product and a preparation method and application thereof. The yeast extract product without the animal source flavor is prepared by drying a raw material mixture comprising the following components after thermal reaction: 50-90 parts of yeast extract, 3-12 parts of amino acid, 2.5-12 parts of reducing sugar, 0.2-2 parts of ethyl maltol, 0.1-2 parts of scallop, 0.5-5 parts of vitamin C and 3-23 parts of water. The yeast extract product without the animal-derived flavor has the characteristics of good meat flavor, good delicate flavor, aftertaste, strong flavor and the like, and when the yeast extract product is added into a vegetarian meat product, the meat flavor of the product can be effectively enhanced, the peculiar smell such as beany flavor and the like can be covered, and the product quality can be improved.
Description
Technical Field
The invention relates to the technical field of yeast thermal reaction, in particular to an animal-source-free flavor yeast extract product and a preparation method and application thereof.
Background
The yeast extract is prepared by promoting the degradation of protein into polypeptide, peptide and amino acid and the degradation of nucleic acid into nucleotide through various enzyme systems in the yeast and outside the yeast under the conditions of specific time, temperature, pH value and the like, extracting the nucleotide from yeast cells together with other effective components such as B vitamins, trace elements and the like, and concentrating or spray drying the nucleotide to obtain the product which can be directly absorbed and utilized by human bodies. The yeast extract is used as a food ingredient, contains more than 18 amino acids (rich in lysine with insufficient content in grains), glutathione and other polypeptides, and also contains various trace elements such as nucleic acid, nucleotide, vitamin, zinc, selenium and the like which are indispensable to human bodies, and is widely used in the industries of instant noodles, meat products, seasonings and the like.
The maillard reaction is a reaction between carbonyl compounds (reducing sugar, aldehyde, ketone, etc.) and amino compounds (amino acid, peptide, protein, etc.), and finally generates brownish black macromolecular substance melanoidin through complex processes of condensation, rearrangement, cracking, etc., which is also called a carbonyl ammonia reaction. The Maillard reaction is one of the important ways for generating meat flavor, and sulfur-containing compounds such as cysteine, methionine, glutathione and the like are precursor substances of meat flavor. The yeast extract contains abundant peptides, amino acids, reducing sugar, vitamins and other substances, and is a very good natural Maillard reaction base material.
The vacuum drying technology is a drying mode that the material is placed under the vacuum negative pressure condition, and is properly heated to evaporate water at a lower temperature. The vacuum drying technology is suitable for various materials, can better retain heat-sensitive multifunctional components in the materials, and has high drying speed. In various heating drying methods under normal pressure, too high drying temperature and too long drying time can affect the appearance and nutritional ingredients of the materials, and the product quality is reduced. If a vacuum drying method is adopted, the materials which are easy to generate reactions such as oxidation and the like in the drying process can better keep the original characteristics by isolating air in a negative pressure state, and the quality of the product is ensured.
With the enhancement of the environmental protection and animal protection consciousness of people and the development of science and technology, the vegetarian food industry is rising, which not only meets the requirements of people on meat products, but also does not cause excessive pressure on the ecological environment. Under the new trend of the upgrading of consumption, vegetarian food is also gradually becoming a green and healthy pronoun.
The technical difficulty of the vegetarian meat product is the problems of beany flavor and unbalanced flavor, and no good solution is available at present. The yeast extract has the functions of enhancing delicate flavor, mellow flavor and covering some bad taste, but the effect of covering beany flavor is not obvious.
Disclosure of Invention
The invention aims to provide an animal-origin-free edible flavor yeast extract product which can cover the beany flavor of vegetarian meat products, provide base flavor and increase meat flavor.
In a first aspect, the invention provides an animal-origin-free flavor yeast extract product, which is prepared by drying a raw material mixture comprising the following components after thermal reaction: 50-90 parts of yeast extract, 3-12 parts of amino acid, 2.5-12 parts of reducing sugar, 0.2-2 parts of ethyl maltol, 0.1-2 parts of scallop, 0.5-5 parts of vitamin C and 3-23 parts of water.
Preferably, the catalyst is prepared by drying a raw material mixture comprising the following components after thermal reaction: 60-80 parts of yeast extract, 1-4 parts of vitamin C, 6-10 parts of amino acid, 4-10 parts of reducing sugar, 0.6-1.2 parts of ethyl maltol, 0.5-1.5 parts of scallop extract and 5-20 parts of water.
Preferably, the catalyst is prepared by drying a raw material mixture comprising the following components after thermal reaction: 65-75 parts of yeast extract, 1-2 parts of vitamin C, 6.5-9 parts of amino acid, 5-8.5 parts of reducing sugar, 0.7-1 part of ethyl maltol, 0.5-1.2 parts of scallop extract and 5-15 parts of water.
Preferably, the amino acid is selected from one or both of L-cysteine and methionine;
preferably, the amino acids are L-cysteine and methionine;
more preferably, the mass ratio of L-cysteine to methionine is 3-4: 1.
preferably, the reducing sugar is selected from one or two of glucose and xylose;
preferably, the reducing sugar is glucose and xylose;
more preferably, the mass ratio of glucose to xylose is 7-9: 1.
preferably, the mixture is thermally reacted at 85-125 ℃, preferably 90-120 ℃;
or, preferably, the mixture is thermally reacted at a pH of 5.0 to 7.0, preferably, at a pH of 5.5 to 6.8;
alternatively, preferably, the thermal reaction time is 60 to 150 minutes;
alternatively, it is preferred that the thermal reaction is carried out at a feed concentration of 45 to 75 wt%.
Preferably, drying is performed under vacuum conditions; preferably, drying is carried out under the condition of negative pressure of 0.05-0.1Mpa of vacuum degree;
alternatively, preferably, the vacuum drying temperature is 80-130 ℃;
alternatively, preferably, the drying time is 60-180 min.
In a second aspect, the invention provides a preparation method of the flavor yeast extract product, which comprises the steps of mixing raw materials to obtain a mixture, carrying out thermal reaction, and drying to obtain the animal source-free flavor yeast extract product.
Preferably, the mixture is thermally reacted at 85-125 ℃, preferably 95-120 ℃;
alternatively, preferably, the mixture is thermally reacted at a pH of 5.0 to 7.0, preferably, at a pH of 5.5 to 6.8;
alternatively, preferably, the thermal reaction time is 60 to 150 minutes;
alternatively, preferably, the thermal reaction is carried out at a concentration of 45 to 75 wt.%.
Preferably, drying is performed under vacuum conditions; preferably, drying is carried out under the condition of negative pressure of 0.05-0.1Mpa of vacuum degree;
alternatively, preferably, the vacuum drying temperature is 80-130 ℃;
alternatively, preferably, the drying time is 60-180 min.
In a third aspect, the invention provides the application of the flavor yeast extract product or the flavor yeast extract product prepared by the preparation method in food and seasoning.
In a fourth aspect, the invention provides a seasoning, which contains 50-80 parts by weight of the flavor yeast extract product or the flavor yeast extract product prepared by the preparation method, 10-24 parts by weight of salt, 4-15 parts by weight of maltodextrin, 3-10 parts by weight of monosodium glutamate, 0.5-2 parts by weight of disodium 5' -ribonucleotide and 0.1-5 parts by weight of beef fat essence.
The yeast extract product without the animal-derived flavor is prepared by taking the yeast extract as a main raw material through a thermal reaction technology and a vacuum drying technology, has the characteristics of good meat flavor, good delicate flavor, good aftertaste, good thick flavor and the like, and can effectively enhance the meat flavor of the product, cover peculiar smells such as beany flavor and the like and improve the product quality when being added into a vegetarian meat product.
Detailed Description
The invention mainly takes yeast extract as a base material and utilizes Maillard reaction between carbonyl compound and amino acid to generate flavor substance components with meat flavor, roasted flavor and the like.
The animal-source-free flavor yeast extract product provided by the invention is dried under a vacuum condition, the generation of flavor substances is promoted in the vacuum drying process, the boiling point of the material is reduced, and the flavor substances are retained to the maximum extent.
The present invention has been proven to be feasible. For better understanding of the present invention, the following embodiments are provided to further explain the technical solutions of the present invention, but the specific embodiments are not intended to limit the present invention.
The following non-limiting way is to more specifically describe the preparation method and the application of the special flavor yeast extract for non-animal source vegetarian meat, which is suitable for the invention.
The sources of the reagents used in the examples below are shown in Table 1.
TABLE 1 reagent information Table used in the examples
| Reagent/instrument | Grade/model number | Manufacturer of the product |
| Yeast extract | Food grade | Angel Yeast Co.,Ltd. |
| Edible salt | Food grade | Shandong Haihua Co.,Ltd. |
| Maltodextrin | Food grade | Jiangsu Jinheyuan biological Co., Ltd |
| Gourmet powder | Food grade | MEIHUA BIOTECH GROUP Co.,Ltd. |
| 5' -flavor nucleotide disodium | Food grade | Shandong Shengyuan food ingredient Co Ltd |
| L-cysteine | Food grade | HEBEI HUAYANG BIOLOGICAL TECHNOLOGY Co.,Ltd. |
| Methionine | Food grade | HEBEI HUAYANG BIOLOGICAL TECHNOLOGY Co.,Ltd. |
| Glucose | Food grade | Chengdu Viention Hongrun Biotech Co., Ltd |
| Xylose | Food grade | Chengdu Viention Hongrun Biotech Co., Ltd |
| Vitamin C | Food grade | Chengdu Viention Hongrun Biotech Co., Ltd |
| Ethyl maltol | Food grade | ANHUI JINGHE INDUSTRIAL Co.,Ltd. |
| Succinic acid disodium salt | Food grade | Chengdu Viention Hongrun Biotech Co., Ltd |
| Beef fat essence | Food grade | Chiverton daily flavors and fragrances (Shanghai) Co.,Ltd. |
| Vacuum drying oven | GC-ZKX45A | Shanghai precious testing experiment equipment Co., Ltd |
| Spray drier | Behcet's science |
Example 1A non-animal-derived flavor Yeast extract product
Weighing 1000g of raw materials according to the following weight parts to prepare the animal-origin-free powdery flavor yeast extract product.
Wherein, 50 parts of yeast extract, 5.9 parts of L-cysteine, 6.1 parts of methionine, 6 parts of glucose, 6 parts of xylose, 2 parts of ethyl maltol, 2 parts of scallop, 5 parts of vitamin C and 23 parts of water are mixed in a reactor to obtain a mixture.
The mixture was thermally reacted at 85 ℃ and pH 5.0 for 150 minutes. Then, the thermal reaction product is dried for 180 minutes in vacuum at 80 ℃ and under the vacuum degree of 0.09Mpa and is crushed, and the powdery non-animal-derived powdery flavor yeast extract product is obtained.
Examples 2-7 an animal-origin-free flavored Yeast extract product
Examples 2 to 7 Using substantially the same procedure as in example 1, 1000g in total of the raw materials in parts by weight shown in Table 2 were weighed to prepare an animal origin-free powdery flavor yeast extract product. Then carrying out thermal reaction, vacuum drying and crushing according to the process conditions listed in the table 2 to obtain the powdery flavor yeast extract product without animal source.
TABLE 2 thermal reaction and preparation of vacuum dried product
Comparative examples 1-5 an animal-origin-free flavored yeast extract product
Comparative examples 1 to 5 Using substantially the same procedure as in example 1, 1000g of the raw materials in total were weighed in parts by weight as shown in Table 3 to prepare an animal origin-free powdered flavor yeast extract product, which was then subjected to thermal reaction, vacuum drying and pulverization under the process conditions shown in Table 3 to obtain a powdered animal origin-free powdered flavor yeast extract product.
TABLE 3 thermal reaction and preparation of vacuum dried product
Comparative example 6A product of yeast extract without animal-derived flavor
Weighing 1000g of raw materials according to the following weight parts to prepare the animal-origin-free powdery flavor yeast extract product.
Wherein, 70 parts of yeast extract, 5 parts of L-cysteine, 2.5 parts of methionine, 5 parts of glucose, 2.5 parts of xylose, 0.9 part of ethyl maltol, 1 part of scallop, 1.5 parts of vitamin C and 11.6 parts of water are mixed in a reactor to obtain a mixture.
The mixture was thermally reacted at 100 ℃ and pH 5.8 for 120 minutes. Then, the concentration of the thermal reactant is adjusted to be 30%, and the powder yeast extract product without the animal-derived powdery flavor is obtained by drying and crushing the thermal reactant for 5 minutes under the conditions that the wind speed is 35HZ and the temperature of the thermal reactant is 70 ℃ and the air inlet temperature is 177 ℃.
Example 13A seasoning
The raw materials were weighed in the following parts by weight to make 1000g of each of preparation examples 1 to 12 and comparative examples 1 to 6 and 18 parts of seasoning in total.
Taking 68 parts of the yeast extract product with the non-animal-derived powdery flavor prepared in each of examples 1-12 and comparative examples 1-6, respectively adding 20 parts of edible salt, 10 parts of maltodextrin, 8 parts of monosodium glutamate, 1 part of disodium 5' -ribonucleotide and 1.5 parts of beef fat essence into each group of seasonings, and stirring to respectively obtain corresponding seasonings.
Example 14A seasoning
Weighing the raw materials according to the following parts by weight, and preparing the seasoning, wherein the total amount of the raw materials is 1000 g. Taking 50 parts of the non-animal-derived powdery flavor yeast extract product prepared in the example 7, 10 parts of edible salt, 15 parts of maltodextrin, 10 parts of monosodium glutamate, 2 parts of 5' -flavor nucleotide disodium and 5 parts of beef fat essence, and uniformly stirring to obtain the seasoning.
Example 15A seasoning
Weighing the raw materials according to the following parts by weight, and preparing the seasoning, wherein the total amount of the raw materials is 1000 g. 80 parts of the non-animal-derived powdery flavor yeast extract product prepared in the example 7, 24 parts of edible salt, 4 parts of maltodextrin, 3 parts of monosodium glutamate, 0.5 part of 5' -flavor nucleotide disodium and 0.1 part of beef fat essence are uniformly stirred to obtain the seasoning.
EXAMPLE 16 use of seasoning in vegetarian meat
The 18 groups of seasonings prepared in example 13 were taken and added with 2.0 wt% of seasoning flavor yeast extract for testing, and compared with the vegetable meat hamburger blank application comparative example without the flavor yeast extract.
19 parts of vegetable meat hamburger steak are prepared by the following preparation method: 30g of dehydrated soybean tissue protein, 3g of soybean protein isolate, 3g of spice, 2.5g of white granulated sugar, 4g of edible salt, 1g of monosodium glutamate, 0.6g of carrageenan, 0.05g of beet red, 40g of water and 16g of vegetable oil are taken, the dried soybean tissue protein is rehydrated and dehydrated, and is uniformly stirred with other raw materials to obtain a uniform vegetable meat hamburger mixed material. The 18 groups of seasonings prepared in the example 13 are taken, 2% of seasoning flavor yeast extract is added into the plant meat hamburger mixed material of the corresponding group according to the weight percentage, the mixture is uniformly stirred, the canned and molded product is cooked for sense, and the blank application comparative example of the plant meat hamburger mixed material without the flavor yeast extract is compared.
And (3) inviting professional sensory evaluation personnel to perform sensory evaluation analysis on the obtained vegetable meat hamburger steaks, and performing evaluation according to the evaluation standard shown in the table 4, wherein the sensory evaluation score is shown in the table 5.
TABLE 4 sensory evaluation criteria for vegetable meat hamburger bars
TABLE 5 sensory evaluation score of vegetable meat hamburger bars
As can be seen from the results shown in Table 5, the seasonings added to the animal source-free powdered flavor yeast extract products of examples 1 to 12 in the vegetable meat hamburger steak had a reduced beany flavor, a meat flavor, a good umami and aftertaste, and a high comprehensive score. Particularly, the total score of the hamburger steak of the vegetable meat prepared by the seasoning containing the animal-source-free powdery flavor yeast extract product of the embodiment 5-12 of the invention reaches 40-46 minutes, and the hamburger steak of the vegetable meat has excellent technical effect.
The vegetable meat hamburger of the blank application comparative example added with the seasoning containing the animal-source-free powdery flavor yeast extract products of the comparative examples 1 to 6 or without the seasoning has heavier beany flavor, weaker meat flavor, common delicate flavor and aftertaste and lower comprehensive score.
The mass ratio of L-cysteine to methionine in examples 8 and 9 was 4:1 and 3:1, and the meat flavor of the vegetable meat hamburger steak prepared using the seasoning containing the animal-origin-free powdery flavor yeast extract product provided in examples 8 and 9 was strong.
In example 10, the mass ratio of glucose to xylose was 6.6:1, and the meat flavor of the vegetable meat hamburger steak prepared with the seasoning containing the animal-origin-free powdery flavor yeast extract product provided in example 10 was strong.
The powdered flavor yeast extract product without animal origin prepared under the thermal reaction conditions and vacuum drying conditions described in example 7 had better meat flavor and aftertaste of the vegetable meat hamburger steak than those prepared in examples 11 and 12.
Comparative example 2 differs from example 7 only in that comparative example 2 does not contain L-cysteine, and the vegetable meat hamburger prepared using the seasoning of the animal-origin-free powdered flavor yeast extract product provided in comparative example 2 has a beany flavor, a weak meat flavor, a normal umami and aftertaste, and a low overall score.
Comparative example 3 differs from example 7 only in that comparative example 3 does not contain scallop, and the vegetable meat hamburger prepared using the seasoning of the animal-origin-free powdered flavor yeast extract product provided in comparative example 3 has beany flavor, weak meat flavor, normal umami and aftertaste, and low comprehensive score.
Comparative example 4 differs from example 7 only in that comparative example 4, in which the vacuum drying temperature was 70 ℃, produced vegetable meat hamburgers with the seasoning of the animal-origin-free powdered flavor yeast extract product provided in comparative example 4, had beany flavor, weak meat flavor, general umami and aftertaste, and a lower overall score.
Comparative example 5 differs from example 7 only in that comparative example 5 does not contain ethyl maltol, and the vegetable meat hamburger prepared using the seasoning of the animal-origin-free powdered flavor yeast extract product provided in comparative example 5 has a beany flavor, a weak meat flavor, a normal umami and aftertaste, and a low overall score.
Comparative example 6 differs from example 7 only in that the vegetable meat hamburger prepared using the seasoning for the animal-origin-free powdered flavor yeast extract product provided in comparative example 6, which was spray-dried in comparative example 6, had beany flavor, weak meat flavor, general umami and aftertaste, and a lower overall score. Since the drying temperature of spray drying is more than 130 deg.C, and the drying time is 5-20min, heat sensitive components and flavor have influence. In the invention, the drying is carried out in a vacuum drying mode, wherein the vacuum drying is carried out in a negative pressure state, the boiling temperature of the material is lower than 80 ℃, the loss of volatile substances is less, and flavor substances are generated.
The foregoing is considered as illustrative and not restrictive in character, and that various modifications, equivalents, and improvements made within the spirit and principles of the invention are intended to be included within the scope of the invention.
Claims (11)
1. An animal-origin-free flavor yeast extract product is characterized by being prepared by drying a raw material mixture comprising the following components after thermal reaction: 50-90 parts of yeast extract, 3-12 parts of amino acid, 2.5-12 parts of reducing sugar, 0.2-2 parts of ethyl maltol, 0.1-2 parts of scallop, 0.5-5 parts of vitamin C and 3-23 parts of water.
2. The flavored yeast extract product of claim 1, prepared by thermally reacting and drying a mixture of raw materials comprising: 60-80 parts of yeast extract, 1-4 parts of vitamin C, 6-10 parts of amino acid, 4-10 parts of reducing sugar, 0.6-1.2 parts of ethyl maltol, 0.5-1.5 parts of scallop extract and 5-20 parts of water;
preferably, the catalyst is prepared by drying a raw material mixture comprising the following components after thermal reaction: 65-75 parts of yeast extract, 1-2 parts of vitamin C, 6.5-9 parts of amino acid, 5-8.5 parts of reducing sugar, 0.7-1 part of ethyl maltol, 0.5-1.2 parts of scallop extract and 5-15 parts of water.
3. The flavored yeast extract product according to claim 1 or 2, wherein the amino acid is selected from one or both of L-cysteine and methionine;
preferably, the amino acids are L-cysteine and methionine;
more preferably, the mass ratio of L-cysteine to methionine is 3-4: 1.
4. the flavored yeast extract product according to any of the claims 1 to 3, wherein the reducing sugar is selected from one or both of glucose and xylose;
preferably, the reducing sugar is glucose and xylose;
more preferably, the mass ratio of glucose to xylose is 7-9: 1.
5. the flavored yeast extract product according to any of the claims 1 to 4, wherein the mixture is subjected to a thermal reaction at 85-125 ℃, preferably at 90-120 ℃;
or, preferably, the mixture is thermally reacted at a pH of 5.0 to 7.0, preferably, at a pH of 5.5 to 6.8;
alternatively, preferably, the thermal reaction time is 60 to 150 minutes;
alternatively, preferably, the thermal reaction is carried out at a concentration of 45 to 75 wt.%.
6. The flavored yeast extract product according to any of the claims 1 to 5, characterized in that drying is performed under vacuum; preferably, drying is carried out under the condition of negative pressure of 0.05-0.1Mpa of vacuum degree;
alternatively, preferably, the vacuum drying temperature is 80-130 ℃;
alternatively, preferably, the drying time is 60-180 min.
7. The method for preparing the flavor yeast extract product according to any one of claims 1 to 6, wherein the raw materials are mixed to obtain a mixture, and then the mixture is thermally reacted and dried to obtain the non-animal-derived flavor yeast extract product.
8. The method of claim 7, wherein the mixture is thermally reacted at 85-125 ℃, preferably 95-120 ℃;
alternatively, preferably, the mixture is thermally reacted at a pH of 5.0 to 7.0, preferably, at a pH of 5.5 to 6.8;
alternatively, preferably, the thermal reaction time is 60 to 150 minutes;
alternatively, preferably, the thermal reaction is carried out at a concentration of 45 to 75 wt.%.
9. The production method according to claim 7 or 8, characterized in that the drying is performed under vacuum conditions; preferably, drying is carried out under the condition of negative pressure of 0.05-0.1Mpa of vacuum degree;
alternatively, preferably, the vacuum drying temperature is 80-130 ℃;
alternatively, preferably, the drying time is 60-180 min.
10. Use of the flavored yeast extract product according to any of claims 1 to 6 or the flavored yeast extract product prepared by the preparation method according to any of claims 7 to 9 in food and seasonings.
11. A seasoning, which is characterized by comprising 50 to 80 parts by weight of the flavor yeast extract product of any one of claims 1 to 6 or the flavor yeast extract product prepared by the preparation method of any one of claims 7 to 9, 10 to 24 parts by weight of salt, 4 to 15 parts by weight of maltodextrin, 3 to 10 parts by weight of monosodium glutamate, 0.5 to 2 parts by weight of disodium 5' -ribonucleotide and 0.1 to 5 parts by weight of beef fat essence.
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Application publication date: 20211105 |