CN117481321A - Polypeptide soup base seasoning and preparation method thereof - Google Patents

Abstract

The invention provides a polypeptide soup base seasoning and a preparation method thereof, wherein the seasoning comprises soybean polypeptide, animal or seafood extract or enzymolysis liquid, edible salt, sugar, edible essence, maltodextrin and/or starch. The polypeptide soup base seasoning provided by the invention has good flavor, taste and color, is rich in polypeptide and nutrition, and is beneficial to body health. Polypeptide from plants and animals or seafood is reasonably added, so that the delicate flavor of the soup base seasoning is enhanced.

Description

Polypeptide soup base seasoning and preparation method thereof

Technical Field

The invention relates to the technical field of condiments, in particular to a polypeptide soup base condiment and a preparation method thereof.

Background

In recent years, various functionalities possessed by peptides have been disclosed. For example, gly-Tyr and Ser-Tyr have been reported to have angiotensin converting enzyme inhibitory activity and hypotensive activity. In addition, various peptides have been reported to have antioxidant, anticancer, blood pressure elevation inhibiting, blood cholesterol lowering, opioid activity lowering, etc. Thus, various physiological effects that promote human health can be expected to be produced by ingestion of peptides. As a method for producing peptides, a chemical synthesis method and a method of hydrolyzing a protein-containing material using a protease preparation are widely used as conventionally known methods. However, the former is not suitable for oral ingestion due to the use of chemicals, while the latter has problems in that the production cost becomes high and it is not easy to achieve oral ingestion due to the strong bitter taste of the peptide. 1. Several techniques have been designed so far as strategies to address the bitter taste of peptides. For example, a method of adding cyclodextrin (JP-A-2006-75064), a method of adding oligosaccharide (JP-A-2007-97465), a method of adding an organic acid and a saccharide (JP-A-11-118160), a method of adding a phospholipid (JP-A-8-173093), a method of subjecting to a contact treatment with a synthetic adsorbent resin (JP-A-2003-40900), and the like have been disclosed. However, in the present case, the above-mentioned techniques cannot meet the present situation, for example, due to the occurrence of new off-flavors by taste masking agents, significant increases in production costs, and the like.

In the field of flavors, it refers to food ingredients that are used in small amounts to be added to other foods to improve taste. The annual growth of chinese condiments is over 10% for ten consecutive years. Along with the continuous improvement of living standard, people are not just hunger-allaying, but are more important to the sensory quality of variety, color, taste and the like, and are also more concerned about the health, nutrition, sanitation, convenience and delicious attributes of the food, so that the food is a purely natural, nutritional and healthy appeal for more and more people.

The soup base seasoning is also rapidly developed as a kind of compound seasoning, and the traditional bone soup compound seasoning is prepared by directly decocting fresh bones with open fire, but has long processing time, short storage period, light flavor, unstable quality and difficult standardization; in the existing composite seasoning, meat fat and bone soup are taken as main raw materials, all raw materials are directly mixed for Maillard thermal reaction in the preparation process, but amino acid and reducing sugar in the raw materials are difficult to completely and completely carry out Maillard thermal reaction (the raw materials are difficult to react), and the production cost is high.

Therefore, how to provide a polypeptide-containing soup base seasoning with nutritional and health-care effects is a problem to be solved by those skilled in the art.

Patent number: CN201910983510 discloses a peptide-rich hotpot condiment and a preparation method thereof. The raw materials of the full-natural sauce are added with the seasonings such as the onion and the garlic, and the hot pot base material prepared by the aroma raising process can replace the soybean paste, the fermented soya beans, the onion, the ginger and the garlic, the monosodium glutamate, the I+G and the like used in the production of the traditional hot pot base material, and only beef tallow, the hot pot base material, spice and the like are added in the production of the hot pot base material. The amino acid nitrogen in the prepared hotpot condiment can reach more than 0.2g/100g, so that the hotpot condiment is endowed with more rich sauce flavor and delicate flavor, and meanwhile, the polypeptides rich in the hotpot condiment can provide more exogenous antioxidants. The invention limits the raw materials to be all natural sauce, limits the application of the product and is not suitable for soup base seasonings.

Patent number: CN202010265599 discloses a polypeptide compound seasoning, a preparation method and application thereof. The polypeptide compound seasoning is prepared from chicken, beef, dried gluten, kelp, mushroom and ginger. The flavoring agent disclosed by the invention is particularly selected from the preparation raw materials, so that the flavoring agent plays a very good synergistic effect. However, the invention can limit the use of raw materials because of the necessity of using a plurality of raw materials, thereby influencing the development of soup seasoning.

Patent number: CN201910613496 discloses "a soybean polypeptide salt and a preparation method thereof". According to the invention, the soybean polypeptide powder and other raw materials such as yeast extract, acacia, sodium glutamate, chicken meal, peptone, silicon dioxide and the like are added into the salt, so that the content of the soybean polypeptide in the salt is less than 20%, and the introduced soybean polypeptide is limited in the development of the soup seasoning, so that the delicate flavor of the soup seasoning is limited.

Disclosure of Invention

The invention aims to provide a seasoning rich in polypeptide and good in taste and color after being applied to soup bases and a preparation method thereof.

In order to achieve the above purpose, the present invention provides a polypeptide soup base seasoning comprising soybean polypeptide, animal or seafood extract or enzymatic hydrolysate, edible salt, sugar, edible essence, maltodextrin and/or starch; the invention combines soybean polypeptide from plants and extract or enzymatic hydrolysate from animals or seafood to play a good synergistic effect, so that the combined distribution of amino acid and polypeptide in the soup seasoning is in a good state, and the soup seasoning is more delicious.

Further, the soybean polypeptide accounts for 0.05-10% of the total mass of the seasoning;

the animal or seafood extract or the enzymolysis liquid accounts for 1-15% of the total mass of the seasoning.

Further, the preparation method of the soybean polypeptide comprises the following steps:

h) Preparing soybean into soybean meal, and preprocessing the soybean meal;

i) Crushing the pretreated soybean meal;

j) Adding compound protease into the crushed slurry for enzymolysis;

k) After the enzymolysis is finished, enzyme deactivation treatment is carried out to deactivate enzyme activity;

step l) separating the enzymolysis liquid from the separation treatment obtained in the step e;

m) concentrating the enzymolysis liquid to form a concentrated solution to obtain a soybean polypeptide mixed solution;

n) drying the concentrate to obtain soybean polypeptide powder.

Further, the preparation method of the animal or seafood extract comprises the following steps:

g) Pretreating animal or seafood raw materials;

h) Boiling the pretreated raw materials;

i) Pulverizing the raw materials after the step of steaming into slurry, and preparing the animal or seafood extract.

Further, the preparation method of the animal or seafood enzymatic hydrolysate comprises the following steps:

j) Adding edible salt and compound protease into the animal or seafood extract for enzymolysis;

k) After the enzymolysis is finished, inactivating treatment is carried out to obtain an enzymolysis product;

and l) drying the enzymolysis product to obtain an extract or an enzymolysis product.

Further, after step e), the enzymatic hydrolysate is mixed with maillard raw materials to perform maillard reaction.

Further, the addition amount of the compound protease is 1-15% of the total mass of the product.

The compound protease is preferably fungal protease and protease produced by aspergillus strain and bacillus, acts on different positions of protein peptide chain, decomposes to obtain polypeptide and amino acid, and can reduce bitter peptide to the greatest extent, thereby improving the flavor of the product. Furthermore, glutaminase can be added to hydrolyze to produce L-glutamic acid, so that the content of the L-glutamic acid in the soup base seasoning is improved.

The invention also provides a preparation method of the solid polypeptide soup base seasoning, which comprises the following steps:

step 1: sieving soybean polypeptide powder or animal or seafood extract or zymolyte powder;

step 2: pulverizing other materials;

step 3: and (3) uniformly mixing the powder sieved in the step (1) with other crushed raw materials.

The invention also provides a preparation method of the semisolid and liquid polypeptide soup base seasoning, which comprises the following steps:

step 1: preparing soybean polypeptide: liquid soybean polypeptides can be used, and soybean polypeptide powder or soybean polypeptide composite seasonings can be used;

step 2: preparing semi-solid or powder animal or seafood extract or zymolyte;

step 3: adding water, salt and sugar, adding soybean polypeptide, animal or seafood extract or zymolyte and other raw materials into a digester, and stirring uniformly;

step 4: continuously heating and stirring;

step 5: and (5) filling and cooling.

Further, in the step 4, the reaction is further carried out for 5 to 30 minutes at the temperature of 85 to 100 ℃,

compared with the prior art, the invention has the advantages that:

1. the polypeptide soup base seasoning provided by the invention has good flavor, taste and color, is rich in polypeptide and nutrition, and is beneficial to body health.

2. The polypeptide soup base seasoning of the invention is reasonably added with polypeptide from plants and animals or seafood, so as to enhance the delicate flavor of the soup base seasoning.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be further described below.

Example 1:

raw materials	％
		Edible salt	35
Soybean polypeptide	10
		Lactose and lactose	24
Chicken extract	5
		Starch	10
Rice flour	11
		Mushroom powder	2
Edible essence	1
		Garlic	1
Chives (Chinese onion)	1
		Totals to	100

The preparation method of the solid polypeptide soup base seasoning comprises the following steps:

1. preparation of soybean polypeptide composite flavoring:

a) Steaming soybean meal at 85-95 ℃ for 45 minutes

b) Cooling to 45-55 DEG C

c) Adding water to control substrate concentration at 6%, adding compound flavourzyme 1%, and performing enzymolysis for 3 hr

d) Heating to 100deg.C for 15 min for inactivation

e) Cooling to room temperature, collecting supernatant, concentrating, and spray drying

f) Mixing the powder obtained in e) with salt starch to obtain soybean polypeptide compound flavoring

2. Preparation of chicken extract:

a) Pretreatment for chicken cleaning

b) The raw materials obtained in the step a) are steamed for 60 minutes at 100 DEG C

c) Crushing steamed chicken in a meat grinder

d) Further pulverizing into slurry by colloid mill

3. And (3) raw material treatment: salt and rice crushing

S1: mixing the soybean polypeptide compound flavoring of step (1), chicken extract of step (2), salt obtained by pulverizing of step (3), lactose, mushroom powder, etc., adding a certain amount of water, stirring to obtain uniform material with certain viscosity

S2: extruding the material obtained in the step (4) to form uniform wet particles

S3: and (3) drying and dehydrating the wet particles prepared in the step (5) at high temperature to obtain the solid polypeptide soup base composite seasoning, wherein the particles are loose particles.

Example 2:

the preparation method of the liquid polypeptide soup base seasoning comprises the following steps:

1. preparation of soybean polypeptide composite flavoring:

a) Steaming soybean meal at 85-95 ℃ for 45 minutes

b) Cooling to 45-55 DEG C

c) Adding water to control substrate concentration at 6%, adding compound flavourzyme 1%, and performing enzymolysis for 3 hr

d) Heating to 100deg.C for 15 min for inactivation

e) Cooling to room temperature, collecting supernatant, concentrating, and spray drying

f) Mixing the powder obtained in e) with salt starch to obtain soybean polypeptide compound flavoring 2, and preparing beef zymolyte

a) Beef cleaning pretreatment

b) The raw materials obtained in the step a) are steamed for 45 minutes at 100 DEG C

c) Crushing steamed beef in a meat grinder

d) Cooled to a temperature of 50 degrees celsius.

e) Water was added to control the substrate concentration at 50% (beef: water = 1: 1) 8% of salt is added

f) The pH is regulated to be about 6.0

g) Adding protease, and performing enzymolysis at 55deg.C for 7 hr

h) The enzymolysis liquid is crushed by a colloid mill to obtain beef zymolyte

S1: adding water into a stirring tank, then gradually adding the soybean polypeptide compound seasoning of the step (1), the beef zymolyte, sugar, salt, spice and the like of the step (2), and uniformly mixing

S2: the temperature is raised to above 90 degrees of facility,

s3: maintaining the temperature between 90 and 98 ℃ for 20 minutes

S4: filtering and hot filling

S5: and cooling to obtain the liquid polypeptide soup base seasoning.

The polypeptide distribution in the examples was analyzed and the results are shown in the following table. The seasoning prepared by the invention contains most of polypeptide concentrated in 180-2000 Da with the ratio of more than 85%, especially 180-1000 Da polypeptide with the freshness increasing effect with the ratio of more than 75%, thus greatly enhancing the delicate flavor and the mellow flavor of the product.

Molecular weight distribution

The foregoing is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Any person skilled in the art will make any equivalent substitution or modification to the technical solution and technical content disclosed in the invention without departing from the scope of the technical solution of the invention, and the technical solution of the invention is not departing from the scope of the invention.

Claims (10)

1. A polypeptide soup base seasoning is characterized by comprising soybean polypeptide, an animal or seafood extract or an enzymolysis liquid, edible salt, sugar, edible essence, maltodextrin and/or starch.

2. The polypeptide soup base seasoning of claim 1, wherein the soybean polypeptide comprises 0.05% -10% of the total mass of the seasoning;

the animal or seafood extract or the enzymolysis liquid accounts for 1-15% of the total mass of the seasoning.

3. The polypeptide soup base seasoning of claim 1, wherein the soybean polypeptide is prepared by the steps of:

a) Preparing soybean into soybean meal, and preprocessing the soybean meal;

b) Crushing the pretreated soybean meal;

c) Adding compound protease into the crushed slurry for enzymolysis;

d) After the enzymolysis is finished, enzyme deactivation treatment is carried out to deactivate enzyme activity;

e) E, separating enzymolysis liquid from the separation treatment obtained in the step e;

f) Concentrating the enzymolysis liquid to form concentrated liquid to obtain soybean polypeptide mixed liquid;

g) Drying the concentrated solution to obtain soybean polypeptide powder.

4. The polypeptide soup base seasoning of claim 1, wherein the animal or seafood extract is prepared by the following steps:

a) Pretreating animal or seafood raw materials;

b) Boiling the pretreated raw materials;

c) Pulverizing the raw materials after the step of steaming into slurry, and preparing the animal or seafood extract.

5. The polypeptide soup base seasoning of claim 4, wherein the preparation method of the animal or seafood enzymatic hydrolysate comprises the following steps:

d) Adding edible salt and compound protease into the animal or seafood extract for enzymolysis;

e) After the enzymolysis is finished, inactivating treatment is carried out to obtain an enzymolysis product;

f) And drying the enzymolysis product to obtain an extract or an enzymolysis product.

6. The polypeptide soup base sauce of claim 5, wherein after step e), the enzymatic hydrolysate is mixed with maillard raw materials for maillard reactions.

7. The polypeptide soup base seasoning according to any one of claims 3 or 5, wherein the compound protease is added in an amount of 1 to 15% of the total mass of the product.

8. A method of preparing a solid polypeptide soup base sauce according to any one of claims 1 to 7, comprising the steps of:

step 1: sieving soybean polypeptide powder or animal or seafood extract or zymolyte powder;

step 2: pulverizing other materials;

step 3: and (3) uniformly mixing the powder sieved in the step (1) with other crushed raw materials.

9. A method for preparing a semi-solid and liquid polypeptide soup base sauce according to any one of claims 1-7, comprising the steps of:

step 1: preparing soybean polypeptide: liquid soybean polypeptides can be used, and soybean polypeptide powder or soybean polypeptide composite seasonings can be used;

step 2: preparing semi-solid or powder animal or seafood extract or zymolyte;

step 3: adding water, salt and sugar, adding soybean polypeptide, animal or seafood extract or zymolyte and other raw materials into a digester, and stirring uniformly;

step 4: continuously heating and stirring;

step 5: and (5) filling and cooling.

10. The method for preparing a semi-solid and liquid polypeptide soup base according to claim 9, wherein in step 4, the reaction is further performed at 85-100 degrees celsius for 5-30 minutes.