KR20230093058A - Meat-flavored yeast extract specific to non-meat and method for preparing the same - Google Patents

Abstract

A meat-flavored yeast extract specific to non-meat, a method for producing the same, and an application of the same to foods. The method for producing the non-specific meat-flavored yeast extract includes mixing yeast extract and water; Adjusting the pH of the mixture to 4.0-8.0 with a pH adjusting agent, stirring the reaction at a temperature of 80-120 ° C. for 30-120 minutes to obtain a hot reactant; adding vegetable oil to the hot reactant and, if necessary, adding salt to obtain a material to be dried; and vacuum drying the obtained material to be dried and pulverizing it. Only yeast extract is used as a raw material for the Maillard reaction, and yeast extracts with different unique meat flavors are obtained through the design of different formulas and process conditions.

Description

Meat-flavored yeast extract specific to non-meat and method for preparing the same

The present invention relates to the field of food additives, and specifically, to a non-meat specific meat-flavored yeast extract and a method for preparing the same.

Yeast extract breaks down proteins in yeast cells into amino acids and polypeptides, breaks down nucleic acids into nucleotides, and extracts them from yeast cells together with other active ingredients such as vitamin B and trace elements, which can be directly absorbed and used by the human body. It is a concentrate of soluble nutritional and flavor substances. Yeast extract has three major functions of seasoning, nutrition, and health as a food ingredient, and is widely used in industries such as instant noodles, processed meat products, and seasonings.

With the improvement of people's living standards, the market demand for natural high-nutrient seasoning yeast extract is increasing with the development of the food industry. Existing studies on the flavor of yeast extracts have been reported, but there is no in-depth study on the unique meat taste, and previous studies on the heat reaction flavor of yeast extracts show that hydrolyzed animal proteins and yeast extracts react with heat to produce a unique taste. The focus is on creating meat flavor, and there are very few research reports on the thermal reaction of other bulk ingredients. A common drying method for existing yeast extract products is spray drying, and individual manufacturers adopt extrusion puff drying when producing flavor yeast extracts. Here, the extrusion puffing reacts at a high temperature of 130° C. or higher, and has a strong burning smell (or paste smell); Spray drying also has a certain effect on the flavor of the product due to the high drying temperature.

The clean label is derived from the European Union. The clean label is to appear as little E code on the product label as possible, and to maintain the natural properties of the food on the label ingredient list. Yeast extract belongs to food raw materials, has clean label properties, and is currently an important seasoning raw material for clean labeling of products in the food field at home and abroad. However, in the prior art, most of the additives added to the Maillard reaction are food additives, and cannot meet the requirements of clean label properties.

A problem present in the prior art is the lack of flavor yeast extracts specific to non-meat prepared from pure yeast extracts.

In view of the drawbacks existing in the prior art, the first object of the present invention is to provide a method for producing a non-meat-specific meat-taste yeast extract, and the second object of the present invention is to provide a non-meat meat-taste yeast prepared by the method. The third object of the present invention is to provide an extract, and the third object of the present invention is to provide the application of the non-meat yeast extract in food.

In order to solve the technical problem, the technical solution adopted in the present invention is a method for producing a non-meat-specific meat-flavored yeast extract, comprising: (1) mixing yeast extract and water; (2) adjusting the pH of the mixture of step (1) to 4.0-8.0 with a pH adjuster and reacting with stirring at a temperature of 80-120° C. for 30-120 minutes to obtain a hot reactant; (3) adding vegetable oil to the hot reactant and, if necessary, adding salt to obtain a material to be dried; (4) vacuum drying the material to be dried obtained in step (3) and pulverizing it.

Preferably, the yeast extract, water, salt and vegetable oil are 40-80 parts of yeast extract, 10-40 parts of water, 0-30 parts of salt, and 0.1-2 parts of vegetable oil, calculated by weight. More preferably, they are 40-60 parts of yeast extracts, 10-40 parts of water, 10-30 parts of salt, and 0.1-2 parts of vegetable oil.

Preferably, the yeast extract is one or more than two of SG010, KA301, LA00, DLA000, FYLU48, LB19, MP60 and RM01.

Preferably, the vegetable oil is palm oil and/or sunflower seed oil.

Preferably, the vacuum drying process conditions are a drying temperature of 80-130°C, a vacuum degree of 0.05-0.1 MPa, and a drying time of 30-180 minutes.

Preferably, the pH adjusting agent is one or two or more of citric acid, malic acid, tartaric acid, lactic acid, sodium hydroxide and potassium hydroxide.

The present invention also provides a non-meat specific meat-tasting yeast extract prepared by the above production method.

The present invention also provides further application of the meat-tasting yeast extract specific to non-meat species in foods.

Advantageous effect of the present invention: The present invention uses only yeast extract as a raw material for the Maillard reaction, and obtains yeast extracts with different unique meat flavors (chicken, beef, etc.) through design of different formulas and process conditions, resulting in clean label properties and can meet the demand in the high-end food sector. At the same time, by adopting the method of vacuum drying, the unique flavor generated by the thermal reaction is better preserved, and vegetable oil is added to the material to be dried, greatly reducing dust generated during the drying process.

One of the objects of the present invention is to provide a method for producing a meat-flavored yeast extract specific to non-meat.

Specifically, in the method for producing a meat-flavored yeast extract specific to non-meat, (1) mixing the weighed yeast extract and water in a preparation tank to obtain a mixture, and then introducing the mixture into a thermal reaction tank; (2) adding a pH adjuster to a thermal reactor, adjusting the pH to 4.0-8.0, raising the temperature to 80-120° C., stirring and reacting for 30-120 minutes to obtain a hot reactant; (3) adding vegetable oil to the hot reactant, adding salt according to taste, stirring and mixing uniformly to obtain a material to be dried; (4) putting the material to be dried obtained in step (3) into a vacuum drying machine to dry it, pulverizing the dried material with a pulverizer, and sieving to obtain powdery products having different powder degrees;

Preferably, the yeast extract, water, salt and vegetable oil are 40-80 parts of yeast extract, 10-40 parts of water, 0-30 parts of salt, and 0.1-2 parts of vegetable oil, calculated by weight. More preferably, they are 40-60 parts of yeast extracts, 10-40 parts of water, 10-30 parts of salt, and 0.1-2 parts of vegetable oil.

Preferably, the yeast extract is one or more than two of SG010, KA301, LA00, DLA000, FYLU48, LB19, MP60 and RM01. Here, SG010, KA301, LA00, DLA000, FYLU48, LB19 and MP60 are the yeast extract series products of Angel Yeast Co., Ltd., and RM01 is the yeast extract of Nantong Yinqi Co., Ltd. It is an extract product.

Preferably, the vegetable oil is palm oil and/or sunflower seed oil.

Preferably, the vacuum drying device is a disc drying device or a continuous vacuum drying device, and the process conditions of the vacuum drying are a drying temperature of 80-130°C, a vacuum degree of 0.05-0.1 MPa, and a drying time of 30-180 minutes.

Preferably, the pH adjusting agent is one or two or more of citric acid, malic acid, tartaric acid, lactic acid, sodium hydroxide and potassium hydroxide.

The present invention also provides a non-meat meat-flavored yeast extract prepared by the above production method.

The present invention further provides the application of the non-meat meat yeast extract in food. The non-meat meat-tasting yeast extract prepared by the present invention has a different characteristic meat taste, can be used as a flavoring seasoning in many foods, improves the taste and flavor of foods, and has clean-label properties.

In the following examples, the sensory evaluation method is as follows. 1 g of meat-flavored yeast extract unique to non-meat was weighed, dissolved in 100 mL of hot water, 20 professional sensory assessors were randomly invited, and a single evaluation room was set up according to the requirements of GB/T13868-2009. sensory evaluation of the numbered samples. The evaluator qualitatively describes the sample through descriptive sensory analysis of the numbered sample, first observing the appearance and color of the sample, then smelling and tasting the taste.

See Table 1 for the source and manufacturer of each component of the non-meat meat-flavored yeast extract of the present invention.

Sources of raw materials and equipment used in the present invention ingredient model/purity source or manufacturer yeast extract SG010 Angel East Co., Ltd. yeast extract DLA000 Angel East Co., Ltd. yeast extract LA00 Angel East Co., Ltd. yeast extract KA301 Angel East Co., Ltd. yeast extract LB19 Angel East Co., Ltd. yeast extract FYLU48 Angel East Co., Ltd. yeast extract MP60 Angel East Co., Ltd. yeast extract RM01 Nantong Inch Co., Ltd. palm oil food grade Yihai Kerry sunflower seed oil food grade Shandong Xiangchi Grain and Oil Co., Ltd. citric acid food grade Shandong Lemon Biochemical Co., Ltd. lactic acid food grade Henan Jindan Lactic Acid Technology Co., Ltd. malic acid food grade Anhui Xuelang Biotechnology Co., Ltd. lactic acid food grade Henan Jindan Lactic Acid Technology Co., Ltd. tartaric acid food grade Hangzhou Ruijing Biotechnology Co., Ltd. sodium hydroxide food grade Xinjiang Zhongtai Chemical Co., Ltd. potassium hydroxide food grade Lianyungang Kexin Chemical Co., Ltd. saline Non-iodized salt, food grade Hunan Salt Industry Co. Ltd. vacuum drying machine CVD Wenzhou Jinbang Light Industry Machinery Co., Ltd.

In the Examples, see Table 2 for manufacturing process parameters of non-meat-specific meat-flavored yeast extract.

Manufacturing process parameters of the non-meat-specific meat yeast extract of the present invention process parameters Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Addition of SG010, g 35 25 15 21 40 20 44 20 10 DLA000 added amount, g 0 20 0 7 17 0 0 15 0 LA00 added amount, g 20 0 10 0 0 30 0 10 10 Addition of KA301, g 10 0 4 0 0 24 0 5 10 Addition of LB19, g 0 10 10 0 0 0 5 5 5 Amount of FYLU48 added, g 0 2 3 0 0 6 0 4 0 Addition of MP60, g 3 0 2 7 0 0 3 6 5 RM01 added amount, g 0 2.9 0 5 3 0 3 5 10 amount of water added, g 30 40 25 40 24.5 10 43.5 15 29.2 Amount of salt added, g 0 0 30 19 15 9.5 0 14 20 Amount of palm oil added, g 2 0.1 0.5 0 0 0.5 One 0 0.8 Amount of sunflower seed oil added, g 0 0 0.5 One 0.5 0 0.5 One 0 heat reaction Temperature, ℃ 115 100 90 110 120 115 95 105 80 time, min 40 70 80 75 50 60 120 30 100 pH 5.5 5 5 6 5.1 6.5 8 4 4.5 vacuum drying Temperature, ℃ 95 110 100 130 95 115 120 80 130 time, min 70 50 150 45 60 120 105 180 30 degree of vacuum, MPa 0.09 0.09 0.1 0.08 0.07 0.085 0.095 0.05 0.09

Example 1

As in Example 1 of Table 2, yeast extracts of 35 g of SG010, 10 g of KA301, 20 g of LA00, 3 g of MP60, and 30 g of water were weighed, added to a preparation tank, and mixed to obtain a mixture. Next, the mixture is put into a thermal reactor, adjusted to pH = 5.5 with citric acid, and thermally reacted at 115° C. for 40 minutes to obtain a hot reaction product. Then, 2 g of palm oil was added to the two-phase hot reaction product to obtain a material to be dried, and finally, the material to be dried was put into a vacuum drying machine, dried for 70 minutes at 95 ° C. and a vacuum degree of 0.09 Mpa, and then pulverized to form a powder. Obtain meat-flavored yeast extract 1 specific to non-meat.

The non-meat-specific meat yeast extract 1 prepared in Example 1 exhibits a golden color, and according to the sensory evaluation, the product has a mild and rich taste, a strong chicken flavor, and a unique chicken taste.

Example 2

Following the same steps as in Example 1 and operating according to the process conditions listed in Example 2 in Table 2, wherein the pH adjusting agent is malic acid, a powdered non-meat specific meat yeast extract 2 is obtained.

Non-meat-specific meat yeast extract 2 prepared in Example 2 has a brown color, and according to the evaluation of the sensory assessor, the product has a good roasted aroma, a pure and rich taste, a strong beef flavor, and a unique beef taste. there is.

Example 3

As in Example 3 of Table 2, yeast extracts of 15 g of SG010, 10 g of LA00, 4 g of KA301, 10 g of LB19, 3 g of FYLU48, 2 g of MP60 and 25 g of water were weighed, added to a preparation tank, mixed, and mixed. get Next, the mixture is put into a thermal reactor, adjusted to pH=5 with lactic acid, and thermally reacted at 90° C. for 80 minutes to obtain a hot reaction product. Thereafter, 30 g of table salt, 0.5 g of palm oil and 0.5 g of sunflower seed oil were added to the two-phase hot reaction product to obtain a material to be dried, and finally the material to be dried was placed in a vacuum drying machine at 100 ° C. and a vacuum degree of 0.1 Mpa. dried for 150 minutes under the conditions and pulverized to obtain meat-taste yeast extract 3 unique to powdered non-meat.

Meat-flavored yeast extract 3 unique to non-meat prepared in Example 3 exhibits a golden color, and according to the evaluation of the sensory assessor, the product has meat taste, salty taste, and soft chicken flavor, and has a unique chicken taste.

Example 4

Following the same steps as in Example 3 and operating according to the process conditions listed in Example 4 in Table 2, wherein the pH adjusting agent is malic acid, a powdered non-meat specific meat yeast extract 4 is obtained.

The non-meat yeast extract 4 unique to non-meat prepared in this Example 4 exhibits a light brown color, and according to the sensory evaluation, the product has a strong roasted aroma, rich taste, soft beef flavor, and a unique beef taste. there is

Example 5

Following the same steps as in Example 3 and operating according to the process conditions listed in Example 5 in Table 2, wherein the pH adjusting agent is citric acid, a powdered non-meat specific meat yeast extract 5 is obtained.

The non-meat-specific meat yeast extract 5 prepared in this Example 5 has a brown color, and according to the sensory evaluation, the product has a good roasted aroma, a pure taste, a strong beef aroma, and a unique beef taste.

Example 6

Following the same steps as in Example 3 and operating according to the process conditions listed in Example 6 in Table 2, wherein the pH adjusting agent is potassium hydroxide, a powdered non-meat specific meaty yeast extract 6 was obtained.

The non-meat-specific meat yeast extract 6 prepared in this Example 6 exhibits a deep yellow color, and according to the evaluation of the sensory evaluator, the taste of the product is pure and rich, with a strong chicken flavor and a unique chicken flavor.

Example 7

Following the same steps as Example 1 and operating according to the process conditions listed in Example 7 in Table 2, wherein the pH adjusting agent is sodium hydroxide, a powdered non-meat specific meat yeast extract 7 is obtained.

Meat flavor yeast extract 7 unique to non-meat prepared in Example 7 has a light brown color, and according to the evaluation of the sensory assessor, the product has a good roasted aroma, pure and rich taste, strong beef aroma, and unique beef taste. there is

Example 8

Following the same steps as in Example 3 and operating according to the process conditions listed in Example 8 in Table 2, wherein the pH adjusting agent is citric acid, a powdered non-meat specific meaty yeast extract 8 is obtained.

The non-meat-specific meat yeast extract 8 prepared in this Example 8 exhibits a light brown color, and according to the evaluation of the sensory evaluator, the product has a pure taste, a soft beef flavor, and a unique beef taste.

Example 9

Following the same steps as Example 3 and operating according to the process conditions listed in Example 9 in Table 2, wherein the pH adjusting agent is malic acid, a powdered non-meat specific meat yeast extract 9 is obtained.

The non-meat-specific meat yeast extract 9 prepared in this Example 9 exhibits a light brown color, and according to the evaluation of the sensory assessor, the product has a pure taste, a slight roasted aroma, a soft beef flavor, and a distinctive beef flavor. It tastes good.

Experimental example

After preparing toppings using non-meat-specific meat-tasting yeast extract 1 prepared in Example 1 of the present invention and non-meat-specific meat-tasting yeast extract 2 prepared in Example 2 as raw materials, the toppings are coated with potato chips. In addition, a sensory evaluation analysis was performed with the addition of toppings without the addition of non-meat yeast extract to potato chips, where the amount of toppings was 7% of the weight of potato chips.

The manufacturing method of the topping to which the meat-flavored yeast extract unique to non-meat prepared in Examples 1 and 2 was added is as follows. 28 g monosodium glutamate, 25 g table salt, 15 g sugar, 12 g starch, 3 g chive powder, 2 g onion powder, 2 g soy sauce powder, 2 g glucose, 2 g anti-caking agent, 1 g white pepper powder, 1 g garlic The flour and 7 g non-meat strong meat yeast extract were mixed uniformly, sample numbers C-1 and C-2, respectively. The non-meat-specific meat-tasting yeast extract was replaced with maltodextrin to obtain a topping to which the non-meat-specific meat-tasting yeast extract was added, and the sample number was C-3.

20 professional sensory evaluators were randomly invited, and a one-person evaluation room was set up according to GB/T13868-2009 requirements.

Experimental results of experimental examples C-1 C-2 C-3 smell Strong chicken flavor Strong beef flavor no meat flavor taste Pure, rich, meaty, long-lasting Rich roasted aroma, good meat flavor, long lasting The taste is salty, the taste is single, and there is no meat texture

Through experiments, by adding the non-meat-specific meat-flavored yeast extract prepared in the present invention to the topping of potato chips, the taste of potato chips can be improved, the meat taste and strong taste can be improved, and a better flavor can be obtained It can be seen that the above are only preferred embodiments for carrying out the present invention, and are not intended to limit the present invention in any way, and all modifications, equivalent replacements and improvements made within the spirit and principle of the present invention It should be included within the protection scope of the invention.

Claims (9)

In the method for producing a meat-flavored yeast extract specific to non-meat,
(1) mixing yeast extract and water;
(2) adjusting the pH of the mixture of step (1) to 4.0-8.0 with a pH adjusting agent and stirring the reaction at a temperature of 80-120° C. for 30-120 minutes to obtain a hot reactant;
(3) adding vegetable oil to the hot reactant and, if necessary, adding salt to obtain a material to be dried;
(4) A method for producing a meat-flavored yeast extract specific to non-meat, comprising the step of vacuum drying and pulverizing the material to be dried obtained in step (3). According to claim 1,
The yeast extract, water, salt and vegetable oil are calculated in parts by weight, yeast extract 40-80 parts, water 10-40 parts, salt 0-30 parts, vegetable oil 0.1-2 parts. According to claim 1 or 2,
The yeast extract, water, salt and vegetable oil are calculated in parts by weight, yeast extract 40-60 parts, water 10-40 parts, salt 10-30 parts, vegetable oil 0.1-2 parts. According to any one of claims 1 to 3,
The yeast extract is a manufacturing method, characterized in that one or two or more of SG010, KA301, LA00, DLA000, FYLU48, LB19, MP60 and RM01. According to any one of claims 1 to 4,
The vegetable oil is a manufacturing method, characterized in that palm oil and / or sunflower seed oil. According to any one of claims 1 to 5,
The process conditions of the vacuum drying are a manufacturing method, characterized in that the drying temperature 80-130 ℃, vacuum degree 0.05-0.1MPa, drying time 30-180 minutes. According to any one of claims 1 to 6,
The pH adjusting agent is a manufacturing method, characterized in that one or two or more of citric acid, malic acid, tartaric acid, lactic acid, sodium hydroxide and potassium hydroxide. A non-meat-specific meat-flavored yeast extract prepared by the method according to any one of claims 1 to 7. Application of the non-meat-specific meat yeast extract according to claim 8 to food.