CS253214B1 - The method of preparing the flavor and fragrance substances of meat - Google Patents

Abstract

The solution relates to a method of preparing meat flavorings and aromatic substances by thermal reaction of acidic protein hydrolysate, after hydrolysis with hydrochloric acid, with precursors of meat flavorings and aromatic substances, whereby humic substances are left in the reaction mixture after hydrolysis and precursors of meat flavorings and aromatic substances are mixed into the mixture of acidic protein hydrolysate and humic substances at a temperature continuity of 80 to 100 °C after completion of hydrolysis in an amount of 0.05 to 5.0% by weight of the reaction mixture /for example, dried yeast, yeast extract, separated meat residue, vegetables, onion, mushrooms, carbohydrates, hexoses, pentoses/. After 30 to 90 minutes, the thermal reaction is terminated by adding sodium carbonate and adjusting the pH of the mixture to 5 to 7. The filtered liquid portion, containing meat flavorings and aromatic substances, can be advantageously supplemented by adding meat flavoring and aroma enhancers in an amount of 0.05 to 0.3% by weight of the liquid portion, for example inosine monophosphate, guanosine monophosphate, glutamic acid salts. Meat flavorings and aromatic substances are usable in the food industry if necessary to improve, enhance or induce the meat aroma of products, or to replace meat or meat extracts.

Description

The invention relates to a method for preparing meat flavorings, which has recently attracted increased attention worldwide. The aim is to find the most optimal composition of precursors, the interaction or degradation of which produces substances that are the carrier of the characteristic flavor and aroma of meat.

The prerequisite for the development of the taste and aroma of meat is the action of heat on a heterogeneous system of precursors /reducing sugars, amines, amino acids, peptides and lipids/, where the set of ongoing reactions includes roughly three main stages of the Maillard reaction /Anet, L. - 1964, Tonsbeek,

C. - 1968, Reynolds, T. - 1970/.

Current procedures with protein hydrolysate as a source of amino acids are based on the reaction of the hydrolysate /casein, wheat flour, wheat gluten, corn gluten, defatted soy bran, etc./ with other effective precursors /reducing sugars, nucleotides, organic acids, etc./. The interaction reaction is usually carried out in such a way that the precursors mixed with water, together with the protein hydrolysate, are heated to the boiling point of the mixture /usually 100 to 120 °C/ and boiled for a prescribed time /0.5 to 4 hours/. The acidity of the reaction mixture during heating and boiling is usually adjusted to pH 3 to 6, and the reaction product can be adjusted by neutralization with sodium hydroxide.

It was found that for the optimal course of all interaction reactions contributing to the formation of meat flavor and aroma substances, it is appropriate to use all reaction fractions of acid hydrolysis of proteins, including humic substances, which are not removed from the hydrolysate suspension after protein hydrolysis. Humic substances contain effective interaction products catalyzing the course of further interactions between the acid hydrolysate of proteins and the added precursors of meat flavor and aroma substances. Another important finding is that the temperature continuity of all process stages of preparation should not be interrupted, which has a more favorable effect on the course of ongoing interactions.

The shortcomings of previous solutions, which do not use all the products of acid hydrolysis of proteins for the interaction reaction, nor do they maintain the temperature continuity of all the process stages of preparation, have been eliminated by the solution according to our invention. Its essence lies in the fact that to increase the effect of the preparation of meat flavorings, all the reaction fractions of acid hydrolysis of proteins, including humic substances, are used, the temperature continuity of the reaction is maintained, additional precursors are added and the thermal reaction is terminated by adjusting the acidity. This has a positive effect on the course of interactions, sensory properties and durability of the obtained meat flavorings.

The essence of the invention is a method of preparing meat flavorings and aromatic substances by thermal reaction of acidic protein hydrolysate, after hydrolysis with hydrochloric acid, with precursors and complexes of precursors of meat flavorings and aromatic substances, when humic substances are left in the reaction mixture after hydrolysis, and after completion of hydrolysis, precursors of meat flavorings and aromatic substances are mixed into the mixture of acidic protein hydrolysate and humic substances in a temperature continuity of 80 to 100 °C in an amount of 0.05 to 5.0% by weight. reaction mixture, for example dried yeast, yeast extract, separated meat residue, vegetables, onion extract /cibulex/, mushrooms, carbohydrates, hexoses, pentoses, and after 30 to 90 minutes the thermal reaction is terminated by adding sodium carbonate and adjusting the pH of the mixture to 5 to 7, after which the liquid portion containing meat flavor and aroma substances is filtered off, which is preferably supplemented by the addition of meat flavor and aroma enhancers in an amount of 0.05 to 0.30% by weight of the liquid portion, for example inosine monophosphate, guanosine monophosphate, glutamic acid salts. Meat flavor and aroma substances prepared by the process according to the invention are usable in the food industry if necessary to improve, enhance or induce the meat aroma of products, or to replace meat or meat extracts.

Example 1

The first stage of the preparation of meat flavorings and aromatic substances is the acid hydrolysis of protein

raw materials in seed 12.5 % by weight of corn gluten 62.5 % wt. defatted soybean meal 9,- % wt. keratin 6,- % wt. wheat gluten 10,- % wt. of separated mass residue

Protein raw materials are hydrolyzed at 120 ° for 4 to 12 hours with a mixture of % by weight hydrochloric acid /32.5 % by weight HCl/ and % by weight drinking water.

After the hydrolysis is complete, the temperature of the reaction mixture in the composition of % wt. of acid protein hydrolysate and % wt. of humic substances in the reaction kettle is maintained at 80 to 100 °C and the following are mixed into the hot suspension at a temperature continuity of 80 to 100 °C: first, dried yeast, 0.1 % wt. of the reaction mixture or yeast extract in an amount of 0.15 to 0.25 % wt. of the reaction mixture and, after liquefaction, glucose 0.15 to 5 % wt. of the reaction mixture. The reaction mixture is heated to 80 to 100 °C and after 30 minutes, the reaction is terminated by adding sodium carbonate and adjusting the pH to 5 to 5.5.

After the reaction is complete, the effective liquid portion is separated by filtration and further processed.

0.1 to 0.3% by weight of monosodium glutamate is added to the final liquid product. The preparation replaces meat and protein extracts.

Example 2

100% wt. wheat gluten is hydrolyzed in a boiling kettle at 120 °C for 4 to 12 hours after adding a solution consisting of 65% wt. hydrochloric acid /32.5% wt. HCl/ and 35% wt. drinking water. The temperature of the complex of acid hydrolyzate 70% wt. and humic substances 30% wt. is maintained at 80 to 100 °C and immediately after the end of hydrolysis, the separated meat residue 5% wt. suspension of dried yeast 0.1% wt. suspension or yeast extract in an amount of 0.25% wt. /suspension/ and after liquefaction then sucrose 0.25% wt. suspension.

After 60 to 90 minutes of heating to 80 to 100°C, the reaction is terminated by stirring in sodium carbonate and adjusting the mixture to pH 5 to 5.5.

After the neutralization reaction is completed, the effective liquid portion is filtered off and further processed by concentration to a dry matter content of 80% by weight. The pasty preparation is supplemented with 1.5% by weight of a 10% by volume aqueous solution of a mixture of inosine monophosphate and guanosine monophosphate /1:1/. The pasty mixture is dried with hot air to a final dry matter content of 95 to 98% by weight. The dried product makes it possible to replace meat and protein extracts.

Example 3

The recipe and execution of the acid hydrolysis is the same as in example 2.

Immediately after the completion of the acidic hydrolysis of the hydrolysate and humic substances, they continue to mix the precursors:

100% by weight of the acid protein suspension is heated to 80°C and gradually vegetable components (carrots, parsley, celery, cabbage) are added to it. Dried yeast (yeast extract) is added to it. % by weight 0.25% by weight 0.25% by weight.

The reaction after the addition of precursors proceeds with the addition of sodium carbonate to reach pH 5 at up to 100 °C for 7.

minutes, after which it will end

After neutralization is complete, the effective liquid portion is filtered off and further processed using the selected technology.

0.08 to 0.15% by weight of a mixture (1:1) of inosine monophosphate and guanosine monophosphate is dissolved in the liquid preparation.

Finally, the liquid mixture is concentrated to a dry matter content of 80% by weight. The resulting product replaces mixed protein extracts.

Example 4

The preparation of acidic protein hydrolysate is based on the basic composition of protein

raw materials 14 % mass corn gluten 10 % mass keratin 70 % mass defatted soybean 6 % mass wheat gluten.

Hydrolysis takes place in a boiling kettle at a temperature of 120 °C in a solution consisting of % by weight hydrochloric acid /32.5 % by weight HCl/ and % by weight drinking water for a period of 4 to 12 hours.

Immediately after hydrolysis, a mixture of 70% by weight of acid protein hydrolysate and 30% by weight of humic substances is supplemented at a maintained temperature of 80 to 100 °C by mixing in 0.3% by weight of sucrose, % by weight of cibulex and 0.5 to 1% by weight of mushrooms. The mixture of hydrolysate, humic substances and precursors is maintained at a temperature of 80 to 100 °C for 30 minutes. The reaction is terminated by adding sodium carbonate to achieve a pH of 5 to 7.

After neutralization, the solid residue is separated by filtration and the effective liquid portion is further treated by adding 0.1 to 0.3% by weight of monosodium glutamate and 0.05% by weight of inosine monophosphate and 0.05% by weight of guanosine monophosphate. The liquid preparation is used as a substitute for mixed protein extracts.

Example 5

The protein hydrolysate is prepared in the same manner as in Example 4.

% wt. of this hydrolysate in suspension with % wt. of humic substances is maintained at a temperature of 80 to 100 °C immediately after hydrolysis and 0.3 % wt. of sucrose is added. The resulting mixture is heated at a temperature of 80 to 100 °C for 30 minutes. The reaction is terminated by adding sodium carbonate to pH 5 to 7.

After neutralization, the effective liquid portion is filtered off and 1% by weight of cibulex is added at a temperature of 80 to 100 °C. The resulting solution is used directly as a semi-finished product to replace mixed protein extracts.

By further processing, the liquid preparation is concentrated to a dry matter content of 80% by weight and then subsequently dried to a dry matter content of 95 to 98% by weight to a dried product serving as a substitute for mixed protein extracts and preparations.

Claims (1)

SUBJECT OF THE INVENTION Process for the preparation of meat flavorings by the reaction of an acidic protein hydrolyzate, after hydrolysis with hydrochloric acid, with precursors and complexes of meat flavor precursors, characterized in that humic substances are left in the reaction mixture after hydrolysis, into a mixture of acidic protein hydrolyzate and humic substances in a temperature continuity of 80 to 100 ° C after the hydrolysis is complete, the meat flavor precursors are mixed in an amount of 0.05 to 5.0% by weight. reaction mixtures such as yeast, yeast extract, separated meat residue, vegetables, onion extract, fungi, carbohydrates, nexoses, pentoses, and after 30 to 90 minutes, the thermal reaction is terminated by adding sodium carbonate and adjusting the pH of the mixture to 5-7, filtering off a liquid portion containing meat flavors, which is preferably supplemented by the addition of meat flavor enhancers in an amount of 0.05 to 0.30 wt. a liquid fraction, for example inosine monophosphate, guanosine monophosphate, glutamic acid salts.