CN1977661B

CN1977661B - Method for production of beef-flavouring thermal response yeast extract and product thereof

Info

Publication number: CN1977661B
Application number: CN2005101303604A
Authority: CN
Inventors: 俞学锋; 李知洪; 余明华; 姚娟; 李沛; 刘政芳
Original assignee: Angel Yeast Co Ltd
Current assignee: Angel Yeast Co Ltd
Priority date: 2005-12-09
Filing date: 2005-12-09
Publication date: 2010-08-11
Anticipated expiration: 2025-12-09
Also published as: CN1977661A

Abstract

The present invention relates to a production method of beef flavor type thermal reaction yeast extract. Said method includes the following steps: (1), cutting beef; (2), chopping beef; (3), inactivating enzyme; (4), enzymolysis; (5), making the above-mentioned material by passed through colloid mill; (6), adding yeast extract and auxiliary material; (7), making reaction in reactor; and (8), packaging product.

Description

Method for production of beef-flavouring thermal response yeast extract and products thereof

Technical field

The present invention relates to a kind of production method of beef-flavouring thermal response yeast extract, more specifically, relate to yeast extract is carried out the method that thermal response is made the product with beef-flavouring under certain pressure and temperature.The invention still further relates to the product of producing by this method.

Background technology

Yeast extract has been widely used in the industries such as instant noodles, meat products, flavoring as a kind of food ingredient.Yeast extract has the fragrance of meat soup, but characteristic flavor on basis is not obvious.States such as the U.S., Japan, Germany carried out the thermal response research of meat fragrance local flavor material, but did not still have the research report of the tangible yeast extract Related product of characteristic flavor on basis at present.

From the sixties early stage since, many researchers have reported that the non-volatile precursor substance with the meat fragrance that boils is the water-soluble component that extracts from myogenic meat, the composition of this component is varied, wherein most important fragrance precursor substance comprises amino acid, peptide class, reduced sugar (especially glucose, fructose and ribose) and nucleotides (especially 5 '-inosine acid disodium, i.e. IMP).

U.S. rad (Maillard) reaction is the key that meat flavour produces.In the maturation of meat, the amino acid that dissociates (from enzyme hydrolysis), ribose and ribose-5-phosphate (from the degraded of adenosine triphosphate ATP and 5 '-inosine acid disodium IMP) and glucose, fructose (from glycolysis).In heating process, the content of test amino acid and reduced sugar, find that cysteine and ribose significantly reduce, thereby produced " product " meat flavor patent of Morton etc., this patent has been described the heat treated to cysteine (can select other amino acid arbitrarily for use) and ribose (or other reduced sugars, pentose is more active than hexose).

Deutsche Bundespatent 21 29 168 introduced a kind of uniqueness, at the essence type, based on the production method of the concentrated essence of meat.This method preferably with bone or not with the chopping cube meat of bone, adds suitable quantity of water when meat mincing or after the chopping.Add preferred amino acids and salt thereof, except that the L-cysteine, also have serine, alpha-amido succinic acid, alanine, histidine, methionine, glycine, arginine, proline and glutamic acid.Protein hydrolysate preferred plant source; The preferred monose of carbohydrate, disaccharide are as glucose, fructose, ribose, lactose, maltose.The preferred monosodium glutamate of flavoring agent, Sodium Inosinate and sodium guanylate.By reaction time in the reprogramming step and relevant temperature, can change the taste of gained essence, and can at room temperature be kept mouthfeel standard, the utmost point to be suitable for food and animal feed, have the essence of nature meat flavour.

The base stock hydrolyzed vegetable protein of thermal response, animal hydrolyzed protein are the main precursor substances that produces basic meat fragrance (Basic meatflavor); The fat oxidation product is the main source of characterized by meat flavor (Characteristic meat flavor).Present meat flavor production technology also adds a small amount of animal tallow in thermal response.Studies show that: fat is through controlling the aliphatic aldehyde keto carboxylic acid oxidation product that oxidation can produce later a large amount of C6-C10, and it is remarkable for the characteristic fragrance effects that improves meat flavor to be directly used in hot reaction essence or thermal response raw material.Therefore, we think that following thermal processing meat flavour base stock should be the organic assembling of hydrolyzed vegetable protein, HAP and fat oxidation product.

Summary of the invention

An object of the present invention is to provide a kind of production method of beef-flavouring thermal response yeast extract, more specifically, relate to yeast extract is carried out the method that thermal response is made the product with beef-flavouring under certain pressure and temperature, may further comprise the steps: (1) beef is cut apart; (2) the beef strand is cut; (3) the beef enzyme that goes out; (4) beef enzymolysis; (5) cross colloid mill; (6) add yeast extract and add auxiliary material; (7) reactor reaction; (8) packing of product.

In step (1), preferably, stay lean meat with removals such as fat meat, fat oil, bone, grains.

In step (2), preferred earlier lean meat changed cutter and become cube meat, enter then that the strand cutter is cut into slices, chopping, Minced Steak, be meat gruel at last.

In step (3), add little water (accounting for the 10wt% of meat quality), heat temperature raising, enzyme-removal temperature are 85～95 ℃.Require 30～40 minutes energy to rise to 85 ℃, keep this temperature, the meat gruel color and luster is become behind the light color fully by redness promptly end, can be cooled to below 50 ℃ from 85 ℃ in 20～30 minutes from room temperature; This process is preferably carried out in having the jacketed pan that stirs at a slow speed; This process is used for killing assorted bacterium and some oxidases of beef, guarantees the enzymolysis quality in later stage.

In step (4), add 0.05-0.5wt%, preferred 0.1-0.4wt%, the more preferably protease of 0.3wt% according to the quality of meat, hydrolysis temperature is 45～62 ℃, the time is 2-8 hour, be preferably 4-7 hour, more preferably 6 hours; Preferably in jacketed pan, carry out.

In step (5), carry out the material thinning processing, to guarantee product fineness and product homogeneous state.

In step (6), to add auxiliary material mainly be hydrolyzed vegetable protein (HVP), sodium glutamate (MSG), sodium chloride (NaCl), carbohydrate etc., preferably in the batching dashpot, mixing, keep air cleaner, drying during batching.

In step (7), reaction pressure is 1.0-2.0MPa, temperature is 105-135 ℃, is preferably 120 ℃, in 30-40 minute, material is risen to 105-135 ℃ by room temperature, keep 30-150 minute, be preferably 100 minutes after, in 1 hour with material by 105-135 ℃, be preferably 120 ℃ and reduce to below 30 ℃; Preferred Steam Heating, the water quench of adopting.

In step (8), product can directly enter packet assembler after after-ripening finishes in reactor.

Another object of the present invention provides a kind of beef-flavouring thermal response yeast extract product.The present invention is a raw material with yeast extract, several amino acids, HAP, hydrolyzed vegetable protein, reduced sugar, adopt in accordance with the present production process, obtain rufous to tan thickness paste semifluid with cooked beef characteristic flavor on basis, it is beef-flavouring type yeast extract product, be base wherein with the product gross mass, dry matter content between 50-65wt%, be preferably 60wt%, wherein protein with the dry biomass be the content of base greater than 31wt%, be preferably 40wt%.

Among the present invention, the yeast extract of use is made by bread or brewer's yeast self-dissolving extracting, and the Angel Yeast extract that preferably is commercially available is a base with the yeast extract gross mass wherein, and total protein content is greater than 40%, and dry matter content is greater than 65%; The several amino acids of using, HAP, hydrolyzed vegetable protein, reduced sugar all are commercially available as food-grade or pharmaceutical grade raw material.

The thermal response technology according to the inventive method that the invention has the advantages that can strengthen the fragrance and the mouthfeel of yeast extract, improve the feature fragrance and the effect of yeast extract product, gained beef-flavouring type yeast extract product adds in meat products, flavoring, can effectively improve mouthfeel, the enhancing local flavor of end product, improve nutritive value.

Description of drawings

Fig. 1 illustrates the beef-flavouring thermal response yeast extract technological process of production.

The specific embodiment

Further specify the present invention below in conjunction with embodiment, but protection scope of the present invention is not limited to embodiment.

Embodiment 1: the production of beef-flavouring type yeast extract

Capital equipment: jacketed pan, Jiangsu Yixing City pharmaceutical equipment factory makes; High-pressure reaction pot, Jiangsu Yixing City pharmaceutical equipment factory makes.

Carry out raw material configuration (is 1000kg in beef-flavouring type yeast extract) according to following prescription:

Beef (200kg);

YE (Angel Yeast extract) (336kg);

Auxiliary material (HVP 400kg, monosodium glutamate 8kg, salt 10kg, sugared 9kg, animal oil 24kg, Cobastab ₁2kg, alanine 10.2kg, I+G (5 '-inosine acid disodium and 5 '-mixture of Sodium guanylate, ratio is 1: 1) 0.8kg); Add up to 1000kg.

(referring to Fig. 1) produces beef-flavouring type yeast extract under the situation of 4.5-6.5 then in accordance with the present production process.

In view of the above, can obtain having the product of following characteristic index: with the product gross mass is base, and dry matter content is 61.5, and wherein protein is that the content of base is 34% with the dry; Be base with the product gross mass perhaps, dry matter content is 60.65, and wherein protein is that the content of base is 40% with the dry.

The local flavor of products obtained therefrom increases substantially, and rises to strong beef flavour by more weak beef flavour.

The said goods is put in shady and cool dry place, can effectively preserves 1 year.

Embodiment 2: the application of beef-flavouring type yeast extract in instant noodles (bean vermicelli, ground rice)

(1) produces the sauce bag

The beef-flavouring type yeast extract of being produced among the embodiment 1 can be used to make the sauce bag by the consumption of 1.0-4.0wt%, as follows with reference to technology:

Beef-flavouring type yeast extract

↓

Cook meat, endure meat soup → batch mixing → boil → homogeneous → sterilization → quantitative filling → check → finished product

Reference formulation is as shown in table 1:

Table 1: beef with brown sauce sauce bag (wt%)

(2) in the face piece, use

The beef-flavouring type yeast extract of being produced among the embodiment 1 can be used for the face piece by the consumption of 0.3-1.5wt%, with reference to technology is:

(1) bed material flavor: with face the time beef-flavouring type yeast extract product is dissolved in face water and adds.

(2) surface flavor: the baste that will be added with beef-flavouring type yeast extract with spray or infiltration form after steaming face, before fried adheres on the whole.

Beef-flavouring type yeast extract has natural, delicious, resistant to elevated temperatures characteristics, is rich in the precursor substance of Maillard reaction, produces strong feature fragrance after fried, makes face piece color and luster tempting, and the mouthfeel delicious and crisp is that the face body the desirable flavouring base material of flavor.

Embodiment 3: the additive effect test of beef-flavouring type yeast extract in roasting intestines

The beef-flavouring type yeast extract of being produced among the embodiment 1 can be used for roasting intestines by the consumption of 0.3-1.0wt%, and processing technology is:

Add batching

↓

The raw meat selection → → rub → stir → pickle → can → hot-working → cooling → finished product

The supplementary material proportioning is as shown in table 2:

Table 2: the roasting intestines that comprise beef-flavouring type yeast extract

Beef-flavouring type yeast extract is as follows for the effect of roasting intestines: make product fragrance pure, plentiful, strong, slick and sly; Give product fresh and tender, tasty and refreshing mouthfeel, and can cover bad smell; Give the product meat former delicate flavour, remedy the meat flavour deficiency, the product aftertaste is strengthened, improve voluptuousness and savoury; The composition that has additional nutrients, the improving product quality delays fat oxidation, forms the tempting natural gloss of meat.

Claims

1. the production method of a beef-flavouring thermal response yeast extract may further comprise the steps:

(1) beef is cut apart;

(2) the beef strand is cut;

(3) the beef enzyme that goes out;

(4) beef enzymolysis;

(5) cross colloid mill;

(6) add yeast extract and add auxiliary material, wherein adding auxiliary material is hydrolyzed vegetable protein, sodium glutamate, sodium chloride, carbohydrate;

(7) reactor reacts, and wherein is 30-150 minute thermal response effect in the temperature 105-135 ℃ time of carrying out, and reaction pressure is 1.0-2.0MPa;

(8) packing of product.

2. according to the method for claim 1, it is characterized in that adding according to the quality of meat in the step (4) protease of 0.05-0.5wt%, hydrolysis temperature is 45～62 ℃, and the time is 2-8 hour.

3. according to the method for one of claim 1-2, it is characterized in that adding according to the quality of meat in the step (4) protease of 0.1-0.4wt%.

4. according to the method for claim 3, it is characterized in that adding according to the quality of meat in the step (4) protease of 0.3wt%.

5. according to the method for claim 1, it is characterized in that temperature is 120 ℃ in the step (7), thermal response action time is 100 minutes.

6. beef-flavouring thermal response yeast extract product according to the preparation of the method for one of claim 1-5, it is characterized in that with the product gross mass be base, dry matter content is between 50-65wt%, wherein protein with the dry biomass be the content of base greater than 31wt%, and have the characteristic flavor on basis of cooked beef.

7. according to the product of claim 6, it is characterized in that with the product gross mass be base, dry matter content is 60wt%.

8. according to the product of claim 6, it is characterized in that protein is that basic content is 40wt% with the dry biomass.