CN1762231B - Natural paste-form meat taste essence and its preparation method - Google Patents
Natural paste-form meat taste essence and its preparation method Download PDFInfo
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- CN1762231B CN1762231B CN2004100836984A CN200410083698A CN1762231B CN 1762231 B CN1762231 B CN 1762231B CN 2004100836984 A CN2004100836984 A CN 2004100836984A CN 200410083698 A CN200410083698 A CN 200410083698A CN 1762231 B CN1762231 B CN 1762231B
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Abstract
The invention relates to a natural paste-form meat taste essence and its preparation method, wherein the essence comprises 12.0-18.0 wt% of meat flavor's formation, 1.5-5.0 wt% of thickening agent, 3.0-6.0 wt% of composite flavor's formation, 2.8-4.0 wt% of emulsifying agent, 1.0-2.0 wt% of I+G, 1.0-1.5 wt% of duraneol, 3.0-7.0 wt% of salt, and balancing water.
Description
Technical field
The present invention relates to a kind of natural paste-form meat taste essence and preparation method thereof.
Background technology
Recent two decades comes, and along with the raising of people's living standard, the consumer is to meat matter, and particularly meat fragrance is more and more paid attention to, and the emulation of various meat fragrance has become an important development trend of flavoring essence.Product variety is more and more abundanter now, and taste presents variation.China is as maximum in the world meat product production and consumption big country, and meat industry capital total amount reaches 233.99 hundred million yuan.The consumer more and more payes attention to the sense organ local flavor in the meat products.Selection, acceptance to meat products all require meat strong and brisk in taste, true to nature, pursue the comprehensive impression of the meat products sense of taste, sense of smell.Therefore be the meat flavouring, especially the innovation of meat flavour essence provides new specification requirement and development space.
At present, Japan is one of the most flourishing country of flavouring industry, and it adopts yeast extract and beef extract as primary raw material, utilizes the natural flavouring of process technology exploitations such as enzyme decomposition to have leading high-grade.At home, meat products is processed the restriction that mainly is subjected to meat products production development direction with seasoning essence, and the fragrance of meat flavor emphasizes that head is fragrant, payes attention to not enough to the long sense and the aftertaste sense of fragrance.
Summary of the invention
The objective of the invention is provides a kind of paste-form meat-taste essence that is applied in the low-temperature meat product for the deficiency that overcomes existing meat flavor.
Paste-form meat-taste essence among the present invention adopts natural animal and plant resources, utilize biological heat reaction technology (Maillard reaction) and flavor deployment technology etc., prepare that the fragrance flavor strength is approaching, local flavor is mellow and full naturally, the meat fragrance characteristic is outstanding, long times of aftertaste, the natural mellow meat flavor that lasting is lasting.
The invention provides a kind of natural paste-form meat taste essence, comprise:
12.0-18.0% weight meat perfume base;
1.5-5.0% weight thickener;
The compound perfume base of 3.0-6.0% weight;
2.8-4.0% the weight of emulsifier;
1.0-2.0% weight I+G;
1.0-1.5% weight furanone;
3.0-7.0% weight salt;
Wherein, I+G is that I and G weight ratio are 1: 1 mixture, and I is 5 '-inosine acid disodium, and G is 5 '-Sodium guanylate;
Surplus is a water, and total amount is 100%.
According to natural paste-form meat taste essence of the present invention, wherein said meat perfume base is obtained at maillard reaction product and the furanone that adds 0.1-0.4% weight, the salt of 1.0-2.0% weight and the I+G of 0.5-1.0% weight that water takes place in as solvent by the amino acid of the pig ossein of the plant protein hydrolysate of the reduced sugar of 2.0-5.5% weight, 1.0-3.0% weight, 40.0-70.0% weight and 1.0-2.0% weight.Above raw material adds thermal agitation as reaction raw materials in reaction vessel, and adds above-mentioned helper component again after 110-120 ℃ of condensing reflux 1.5-3.0 hour.
Wherein, described reduced sugar comprises wood sugar and glucose; Plant protein hydrolysate is the water miscible mixture that a kind of peptone of obtaining through enzymatic hydrolysis of vegetable protein, peptide, amino acid etc. are formed, peptone in the various peptones, peptide, composition of amino acid difference, they are also inequality to nutritive value and the purposes of microorganism, peptone in culture medium except providing the nitrogenous source for microorganism, because it is an amphoteric compound, it also has cushioning effect.Amino acid comprises eight seed amino acids (phenylalanine, tryptophan, lysine, methionine, threonine, leucine, isoleucine, valine) and the glycine and the L-glutamic acid etc. of cysteine and needed by human.
According to natural paste-form meat taste essence of the present invention, wherein said thickener is mainly used in the viscosity of improving and increasing product, keeps the color and the stability of fluidised form product, improves the food physical behavior, and can make food that lubricated agreeable to the taste sensation is arranged.Thickener of the present invention comprises and well known to a person skilled in the art thickener, for example agar, gelatin, yellow first glue, guar gum, sodium carboxymethylcellulose, carragheen etc.
According to natural paste-form meat taste essence of the present invention, wherein said compound perfume base is selected from one group that is made up of ketone, acids meat flavour perfume, alcohols meat flavour perfume, pyrazine class meat flavour perfume, Thiazoling type meat flavour perfume, ester and lactone meat flavour perfume, furans and the furanone of aldehydes meat flavour perfume, ketone and the sulfur-bearing of aldehyde and sulfur-bearing and thio-compounds class meat flavour perfume, thiophene and thiophene-based meat flavour perfume and mercaptan and thioether class meat flavour perfume for one or more.
According to the present invention, the aldehydes meat flavour perfume of described aldehyde and sulfur-bearing comprises 3-methylthiopropionaldehyde, 3 methyl thiobutanal, anti-, and is anti--2,4-heptadienal, anti--2-nonenyl aldehyde and 3-sulfydryl-2 methyl pentanal.
According to the present invention, the ketone meat flavour perfume of described ketone and sulfur-bearing comprises sulfydryl acetone, 4-methyl-4-chaff sulfenyl-2 pentanone, 2-sulfydryl-3-butanone, 4-sulfydryl-2-butanone, 3-sulfydryl-2 pentanone and sulfydryl butanone.
According to the present invention, described acids meat flavour perfume comprises butyric acid, isobutyric acid, valeric acid and isovaleric acid.
According to the present invention, the alcohols meat flavour perfume of described alcohols and sulfur-bearing comprises 3 methylthiol propyl alcohol, 2-sulfydryl-3-butanols, 3-methyl sulfo--1-hexanol.
According to the present invention, described pyrazine class meat flavour perfume comprises 2,3-dimethyl pyrazine, 2,5-dimethyl pyrazine, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 2-mercaptomethylpyrazine and Tetramethylpyrazine.
According to the present invention, described Thiazoling type meat flavour perfume comprises 2-ethyl thiazole and 2,4, the 5-trimethylthiazole.
According to the present invention, described ester and lactone meat flavour perfume comprise γ-Ji Neizhi, acetate furfurylmercaptan ester, furancarboxylic acid methyl mercaptan ester, gamma-butyrolacton, acetate-4-methyl-5-thiazole base ethanol ester and furfuryl thiopropionate.
According to the present invention, described furans and furanone and thio-compounds class meat flavour perfume thereof comprise 2-methyl-3-thiomethylfuran, furanone, 2-methyl-5-thiomethylfuran, 2,5-dimethyl-3-thio-furan.
According to the present invention, described thiophene and thiophene-based meat flavour perfume comprise 3-thienyl mercaptan, 2-methyl-3-mercapto-thiophene, 2-methyl-3-sulfydryl-2,3-dihydro-thiophene, 2-methyl-4-sulfydryl-2,3-dihydro-thiophene, 2-methyl-4-sulfydryl-4,5-dihydro-thiophene.
According to the present invention, described mercaptan and thioether class meat flavour perfume comprise two (2-methyl-3-furyl) disulfides, 3-mercaptopropionic acid ethyl ester, 2-methyl-3-sulfydryl-1-butanols, allyl sulfhydrate, 2-methyl-3-furanthiol, furfuryl mercaptan and difurfuryl sulfide.
According to natural paste-form meat taste essence of the present invention, wherein said emulsifying agent is a kind of of surfactant, it contain be soluble in oil oleophylic and hydrophilic radical soluble in water, can make some immiscible liquid be fused into stable emulsion, in food processing, reach purposes such as dispersion, gentle, stable, foaming, froth breaking, to improve flavour of food products and to prolong shelf life.Comprise emulsifying agents known to a person of ordinary skill in the art such as casein sodium (Sodium Caseinate), sucrose fatty ester, glycerin monostearate, sapn series, soil temperature series, modified soy bean lipoid.
According to natural paste-form meat taste essence of the present invention, wherein said I+G is 1: 1 mixture of 5 '-inosine acid disodium and 5 '-Sodium guanylate, and the former has the meat delicate flavour, and the latter has mushroom class delicate flavour, and mixed delicate flavour is more natural, soft, abundant.
The present invention also provides a kind of method for preparing natural paste-form meat taste essence, may further comprise the steps:
1) natural pig ossein, reduced sugar, plant protein hydrolysate and amino acid are placed there-necked flask, add entry, add thermal agitation 1.5-3.0 hour then, at 110-120 ℃ of condensing reflux 1.5-3.0 hour, add furanone and salt then then, mix;
2) mixture that step 1) is obtained and compound perfume base, emulsifying agent, I+G, furanone, Yan Heshui mix in proportion;
3) thickener is dissolved in the hot water, placed again 24-48 hour, stir and obtained transparent colloid in 30 minutes;
4) with step 2) mixture of preparation joins in the colloid that step 3) obtains, and continues to stir 10-20 minute, obtains the natural paste-form meat taste essence of stable homogeneous again in homogeneous 20-30 minute.
In the inventive method, in the Maillard reaction process, employed solvent is a water.It is evident that to those skilled in the art, can use other water-soluble solvent yet, for example propane diols etc. is not given unnecessary details at this.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in more detail.It should be understood that these embodiment only are used for explanation, rather than restriction the present invention.
Embodiment 1 preparation is used for the meat perfume base of natural paste-form meat taste essence
Natural pig ossein 80g, glucose 2.0g, wood sugar 0.2g, plant protein hydrolysate 2.0g and glycine 1.0g, L-glutamic acid 1.0g are placed there-necked flask, add entry 100g, added thermal agitation then 3.0 hours, then 110-120 ℃ of condensing reflux 2.0 hours, in product, add salt 1.0g, cysteine hydrochloride 2.0g then, mix.Obtain the meat perfume base of stable homogeneous.
The meat perfume base that obtains has meat perfume (or spice), but not strong, has stewed meat perfume (or spice), and is very light, and a little smell of burning is arranged, and an oil gas is arranged.
Embodiment 2 preparations are used for the meat perfume base of natural paste-form meat taste essence
Natural pig ossein 79g, glucose 2.0g, wood sugar 0.2g, plant protein hydrolysate 1.0g and glycine 1.0g, L-glutamic acid 2.0g are placed there-necked flask, add entry 101g, added thermal agitation then 2.5 hours, then 110-120 ℃ of condensing reflux 2.0 hours, in product, add furanone 0.2g, salt 1.0g, cysteine hydrochloride 2.0g then, mix.Obtain the meat perfume base of stable homogeneous.
The meat perfume base meat perfume (or spice) that obtains is stronger, and it is dense to stew roasting flavor, and slightly the smell of burning has the spice flavor.
Embodiment 3 preparations are used for the meat perfume base of natural paste-form meat taste essence
Natural pig ossein 79g, glucose 2.0g, wood sugar 0.2g, plant protein hydrolysate 2.0g and glycine 2.0g, L-glutamic acid 2.0g are placed there-necked flask, add entry 99g, added thermal agitation then 2.5 hours, then 110-120 ℃ of condensing reflux 2.0 hours, in product, add furanone 0.5g, salt 1.0g, cysteine hydrochloride 2.0g then, mix.Obtain the meat perfume base of stable homogeneous.
The meat perfume base meat fragrance that obtains is more obvious, and has baked taste, and the smell of burning is obvious, and is slightly hot fragrant.Embodiment 4 preparations are used for the compound perfume base of natural paste-form meat taste essence
In the 500ml beaker, add 3-sulfydryl-2-butanone 3.5g successively, 3-sulfydryl-2-butanols 3.5g, 2-methyl-3-furanthiol 12.5g, 2-methyl-3-thiomethylfuran 16.5g, tetrahydro thiophene-3-ketone 2.5g, 2-methyl tetrahydrothiophenone 1.5g, 3 methylthiol propyl alcohol 2.5g, sulfenyl propionic aldehyde 1.5g, alditol 2.5g, methyl cyclopentene ketone (M.C.P) 5.5g, two (3 methylthiol propyl alcohols) the isopentyl aldehyde 4.5g that contracts, instead-2,4 decadienal 2g, 10% furanone 21.5g, 10% pyruvic acid 5g, 10% acetate 0.5g, 5% ethyl maltol 7.5g, Sri Lanka cassia oil 1.5g, levulic acid methyl mercapto propyl ester 5.5g mixes.Obtain the compound perfume base of stable homogeneous.
The whole fragrance of the compound perfume base that obtains is softer, and the grease fat breath of the fragrant upward meat of head is heavy, and body note has the salty meat fragrance of burnt sauce, and end rhythm is salty, and meat is fragrant heavy.
Embodiment 5 preparations are used for the compound perfume base of natural paste-form meat taste essence
In the 500ml beaker, add 3-sulfydryl-2-butanone 3g successively, 3-sulfydryl-2-butanols 2.5g, 2-methyl-3-furanthiol 11g, 2-methyl-3-thiomethylfuran 11g, tetrahydro thiophene-3-ketone 2.5g, 2-methyl tetrahydrothiophenone 2g, 3 methylthiol propyl alcohol 1.5g, 3-methylthiopropionaldehyde 0.5g, methyl cyclopentene ketone (M.C.P) 9g, two (3 methylthiol propyl alcohols) the isopentyl aldehyde 3.5g that contracts, 10% furanone 29g, 10% pyruvic acid 6g, 10% acetate 0.5g, 5% ethyl maltol 8.5g, Sri Lanka cassia oil 1.5g, levulic acid methyl mercapto propyl ester 8g mixes.Obtain the meat perfume base of stable homogeneous.
On the compound perfume base head perfume (or spice) that obtains dried burnt bitter gas is arranged, it is highly seasoned to do sootiness.Whole fragrance not really is in harmonious proportion, and does not have the meat flavour sense substantially, and fatty odor is arranged.
Embodiment 6 preparations are used for the compound perfume base of natural paste-form meat taste essence
In the 500ml beaker, add 3-sulfydryl-2-butanone 7.5g successively, 3-sulfydryl-2-butanols 7.5g, 2-methyl-3-furanthiol 8.5g, 2-methyl-3-thiomethylfuran 9.5g, tetrahydro thiophene-3-ketone 3.5g, 2-methyl tetrahydrothiophenone 1.5g, 3 methylthiol propyl alcohol 2.5g, 3-methylthiopropionaldehyde 1.5g, alditol 1.5g, methyl cyclopentene ketone (M.C.P) 8.5g, two (3 methylthiol propyl alcohols) the isopentyl aldehyde 3.5g that contracts, instead-2,4 decadienal 1g, 10% furanone 23.5g, 10% pyruvic acid 5g, 10% acetate 0.5g, 5% ethyl maltol 8.5g, Sri Lanka cassia oil 0.5g, levulic acid methyl mercapto propyl ester 5.5g mixes.Obtain the meat perfume base of stable homogeneous.
The compound perfume base that obtains, head is fragrant dried wooden phenolic note, and sauce perfume (or spice) is attached most importance to, and body note band grease gas has acid, saline taste, and meat flavour is not good enough.
Embodiment 7 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 3.503g for preparing among meat perfume base 15.130g, the embodiment 4 of preparation among the embodiment 1, mix, form the mixture of stable homogeneous with 4.052g emulsifying agent, 1.6g I+G, 1.515g furanone, 5.025g salt, 60.1g water.Take by weighing thickener 40.010g, be dissolved in the hot water, and placed 36 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 15 minutes, homogeneous obtained the natural paste-form meat taste essence of the stable homogeneous of light brown in 30 minutes again.
The sauce fragrance of the natural paste-form meat taste essence that obtains is stronger, the smell of burning of barbecue slightly, and Xin Xiang is not obvious.Meat fragrance circle and, but have the smell of burning slightly.
Embodiment 8 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 4.513g for preparing among meat perfume base 15.183g, the embodiment 5 of preparation among the embodiment 2, mix, form the mixture of stable homogeneous with 4.137g emulsifying agent, 1.603g I+G, 1.523g furanone, 5.025g salt, 60.85g water.
Take by weighing thickener 40.307g, be dissolved in the hot water, and placed 36 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 10 minutes, homogeneous obtained the natural paste-form meat taste essence of dark-brown stable homogeneous in 25 minutes again.
The barbecue flavor of the natural paste-form meat taste essence that obtains is more obvious, and sauce is fragrant heavy, and Xin Xiang (being mainly sauce perfume (or spice)) is arranged, and meat flavour is sent out more thoroughly, and fragrance is more lasting.
Embodiment 9 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 5.520g for preparing among meat perfume base 15.183g, the embodiment 6 of preparation among the embodiment 3, mix, form the mixture of stable homogeneous with 4.198g emulsifying agent, 1.611g I+G, 1.522g furanone, 5.003g salt, 60.789g water.
Take by weighing thickener 40.155g, be dissolved in the hot water, and placed 30 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 15 minutes, homogeneous obtained the natural paste-form meat taste essence of dark brown stable homogeneous in 20 minutes again.
The natural paste-form meat taste essence sauced meat that obtains flavor obviously, meat flavour is thick and heavy, lasting saturating sending out had oil gas slightly.
Embodiment 10 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 3.503g for preparing among meat perfume base 15.130g, the embodiment 5 of preparation among the embodiment 1, mix, form the mixture of stable homogeneous with 4.052g emulsifying agent, 1.6g I+G, 1.515g furanone, 5.025g salt, 60.1g water.
Take by weighing thickener 40.010g, be dissolved in the hot water, and placed 40 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 10 minutes, homogeneous obtained the natural paste-form meat taste essence of faint yellow stable homogeneous in 30 minutes again.
Embodiment 11 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 3.503g for preparing among meat perfume base 15.130g, the embodiment 6 of preparation among the embodiment 1, mix, form the mixture of stable homogeneous with 4.052g emulsifying agent, 1.6g I+G, 1.515g furanone, 5.025g salt, 60.1g water.
Take by weighing thickener 40.010g, be dissolved in the hot water, and placed 40 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 20 minutes, homogeneous obtained the natural paste-form meat taste essence of flaxen stable homogeneous in 20 minutes again.
Embodiment 12 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 4.513g for preparing among meat perfume base 15.183g, the embodiment 4 of preparation among the embodiment 2, mix, form the mixture of stable homogeneous with 4.137g emulsifying agent, 1.603g I+G, 1.523g furanone, 5.025g salt, 60.85g water.
Take by weighing thickener 40.307g, be dissolved in the hot water, and placed 36 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 20 minutes, homogeneous obtained the natural paste-form meat taste essence of milky stable homogeneous in 25 minutes again.
Embodiment 13 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 4.513g for preparing among meat perfume base 15.183g, the embodiment 6 of preparation among the embodiment 2, mix, form the mixture of stable homogeneous with 4.137g emulsifying agent, 1.603g I+G, 1.523g furanone, 5.025g salt, 60.85g water.
Take by weighing thickener 40.307g, be dissolved in the hot water, and placed 40 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 15 minutes, homogeneous obtained the natural paste-form meat taste essence of milky stable homogeneous in 25 minutes again.
Embodiment 14 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 5.520g for preparing among meat perfume base 15.183g, the embodiment 4 of preparation among the embodiment 3, mix, form the mixture of stable homogeneous with 4.198g emulsifying agent, 1.611g I+G, 1.522g furanone, 5.003g salt, 60.789g water.
Take by weighing thickener 40.155g, be dissolved in the hot water, and placed 48 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 10 minutes, homogeneous obtained the natural paste-form meat taste essence of milky stable homogeneous in 30 minutes again.
Embodiment 15 preparation paste-form meat-taste essences
Take by weighing the compound perfume base 5.520g for preparing among meat perfume base 15.183g, the embodiment 5 of preparation among the embodiment 3, mix, form the mixture of stable homogeneous with 4.198g emulsifying agent, 1.611g I+G, 1.522g furanone, 5.003g salt, 60.789g water.
Take by weighing thickener 40.155g, be dissolved in the hot water, and placed 28 hours.Stir and obtained transparent colloid in 30 minutes.
Said mixture is joined in the transparent colloid, continue to stir 15 minutes, homogeneous obtained the natural paste-form meat taste essence of milky stable homogeneous in 25 minutes again.
Claims (5)
1. natural paste-form meat taste essence, the preparation method of this natural paste-form meat taste essence comprises following preparation process: 1) natural pig ossein, reduced sugar, plant protein hydrolysate and amino acid are placed there-necked flask, add entry, add thermal agitation 1.5-3.0 hour then, then at 110-120 ℃ of condensing reflux 1.5-3.0 hour, add furanone and salt then, mix, obtain the meat perfume base;
2) the meat perfume base and compound perfume base, emulsifying agent, I+G, furanone, the Yan Heshui that step 1) are obtained mix;
3) thickener is dissolved in the hot water, placed again 24-48 hour, stir and obtained transparent colloid in 30 minutes;
4) with step 2) mixture of preparation joins in the colloid that step 3) obtains, and continues to stir 10-20 minute, obtains the paste natural meat flavour essence of stable homogeneous again in homogeneous 20-30 minute,
Wherein, the consumption of meat perfume base is a 12.0-18.0% weight, the consumption of thickener is a 1.5-5.0% weight, the consumption of compound perfume base is a 3.0-6.0% weight, the consumption of emulsifying agent is a 2.8-4.0% weight, the consumption of I+G is a 1.0-2.0% weight, the consumption of furanone is a 1.0-1.5% weight, the consumption of salt is that 3.0-7.0% weight and water are surplus, and I+G is that weight ratio is 1: 1 a mixture, wherein I is 5 '-inosine acid disodium, G is 5 '-Sodium guanylate, and described compound perfume base is selected from aldehydes meat flavor by aldehyde and sulfur-bearing for one or more, the ketone meat flavor of ketone and sulfur-bearing, the acids meat flavor, the alcohols meat flavor of alcohols and sulfur-bearing, pyrazine class meat flavor, the Thiazoling type meat flavor, ester and lactone meat flavor, furans and furanone and thio-compounds class meat flavor thereof, one group of forming of thiophene and thiophene-based meat flavor and mercaptan and thioether class meat flavor.
2. natural paste-form meat taste essence as claimed in claim 1, wherein said meat perfume base raw material is that the amino acid by the pig ossein of the plant protein hydrolysate of the reduced sugar of 2.0-5.5% weight, 1.0-3.0% weight, 40.0-70.0% weight and 1.0-2.0% weight carries out Maillard reaction in as the water of solvent, and furanone, the salt of 1.0-2.0% weight and the I+G of 0.5-1.0% weight of interpolation 0.1-0.4% weight obtains as flavor enhancement in the product that this reaction obtains, and wherein said reduced sugar is wood sugar and glucose; Amino acid is cysteine and phenylalanine, tryptophan, lysine, methionine, threonine, leucine, isoleucine, valine and glycine and L-glutamic acid.
3. natural paste-form meat taste essence as claimed in claim 1, wherein said thickener are agar, gelatin, xanthans, guar gum, sodium carboxymethylcellulose or carragheen.
4. natural paste-form meat taste essence as claimed in claim 1, the aldehydes meat flavor of wherein said aldehyde and sulfur-bearing are 3-methylthiopropionaldehyde, 3 methyl thiobutanal, anti-, and be anti--2,4-heptadienal, anti--2-nonenyl aldehyde and 3-sulfydryl-2 methyl pentanal; The ketone meat flavor of described ketone and sulfur-bearing is sulfydryl acetone, 4-methyl-4-chaff sulfenyl-2 pentanone, 2-sulfydryl-3-butanone, 4-sulfydryl-2-butanone, 3-sulfydryl-2 pentanone and sulfydryl butanone; Described acids meat flavor is butyric acid, isobutyric acid, valeric acid and isovaleric acid; The alcohols meat flavor of described alcohols and sulfur-bearing is 3 methylthiol propyl alcohol, 2-sulfydryl-3-butanols or 3-methyl sulfo--1-hexanol; Described pyrazine class meat flavor is 2,3-dimethyl pyrazine, 2,5-dimethyl pyrazine, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 2-mercaptomethylpyrazine and Tetramethylpyrazine; Described Thiazoling type meat flavor is 2-ethyl thiazole and 2,4, the 5-trimethylthiazole; Described ester and lactone meat flavor are γ-Ji Neizhi, acetate furfurylmercaptan ester, furancarboxylic acid methyl mercaptan ester, gamma-butyrolacton, acetate-4-methyl-5-thiazole base ethanol ester and furfuryl thiopropionate; Described furans and furanone and thio-compounds class meat flavor thereof are 2-methyl-3-thiomethylfuran, furanone, 2-methyl-5-thiomethylfuran or 2,5-dimethyl-3-thio-furan; Described thiophene and thiophene-based meat flavor are 3-thienyl mercaptan, 2-methyl-3-mercapto-thiophene, 2-methyl-3-sulfydryl-2,3-dihydro-thiophene, 2-methyl-4-sulfydryl-2,3-dihydro-thiophene or 2-methyl-4-sulfydryl-4,5-dihydro-thiophene; Described mercaptan and thioether class meat flavor are two (2-methyl-3-furyl) disulfides, 3-mercaptopropionic acid ethyl ester, 2-methyl-3-sulfydryl-1-butanols, allyl sulfhydrate, 2-methyl-3-furanthiol, furfuryl mercaptan and difurfuryl sulfide.
5. as any described natural paste-form meat taste essence among the claim 1-4, wherein said emulsifying agent is casein sodium, sucrose fatty ester, glycerin monostearate, sapn series, soil temperature series or modified soy bean lipoid.
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| TWI524853B (en) * | 2009-03-27 | 2016-03-11 | Ajinomoto Kk | Give the flavor of the raw material |
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| CN1308891A (en) * | 2000-02-18 | 2001-08-22 | 北京工商大学 | Process for preparing natural essence with pork taste |
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