NL2026651B1 - Vegetable roast beef flavor material and preparation method and application thereof - Google Patents

Vegetable roast beef flavor material and preparation method and application thereof Download PDF

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Publication number
NL2026651B1
NL2026651B1 NL2026651A NL2026651A NL2026651B1 NL 2026651 B1 NL2026651 B1 NL 2026651B1 NL 2026651 A NL2026651 A NL 2026651A NL 2026651 A NL2026651 A NL 2026651A NL 2026651 B1 NL2026651 B1 NL 2026651B1
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parts
flavour
product
vegetable
reaction
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NL2026651A
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Dutch (nl)
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NL2026651A (en
Inventor
Wang Yutong
Li Jian
Tan Jia
Xie Jianchun
Du Wenbin
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Shenzhen Xingqiling Food Tech Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A23L27/202—Aliphatic compounds
    • A23L27/2022—Aliphatic compounds containing sulfur
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
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    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A23L27/204—Aromatic compounds
    • A—HUMAN NECESSITIES
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    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2054—Heterocyclic compounds having nitrogen as the only hetero atom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

The present invention discloses a vegetable roast beef flavour material and a preparation method thereof, belongs to the technical field of food processing, and particularly belongs to the field of food seasonings or food additives. The present invention provides a preparation method of a "vegetable" meat flavour material with roast beef characteristic flavour. The method uses composite of flavour substances to compensate the lack of characteristic meat flavour due to non- use of animal fat, and strengthens the basic beef meat flavour intensity by means of direct biological enzymolysis combined with primary Maillard and secondary Maillard reactions, highlighting the smell of roast beef and hiding the off-flavour. The roast beef flavour material prepared by the present invention has the characteristics of no foreign flavour and simulating the real natural roasted beef flavour. Moreover, the flavour material can be applied to various foods such as vegetarian dishes, quick-frozen food, and vegetable meat, functioning in masking the foreign flavour and providing the characteristic flavour of natural roast beef, and is suitable for industrial popularization and application.

Description

VEGETABLE ROAST BEEF FLAVOR MATERIAL AND PREPARATION METHOD AND
APPLICATION THEREOF
Technical Field
The present invention belongs to the technical field of food processing, particularly belongs to the field of food seasonings or food additives, and particularly relates to a vegetable roast beef flavour material and a preparation method thereof.
Background
Raw meat has no meat-like flavour. The meat during heating process produces a large number of volatile compounds, thereby forming the meat flavour. At present, more than 1000 volatile compounds have been found from various cooked meats, including hydrocarbons, aldehydes, ketones, sulphur-containing compounds, nitrogen-containing heterocyclic compounds and oxygen-containing heterocyclic compounds, but only a few odour-active compounds of them contribute to the meat flavour. Due to the complexity of the formation mechanism of the meat flavour, the diversity of meat food, the limitation of the analytical techniques, and especially the lack in research on accurate analysis and quantification of odour-active compounds, there is still a certain gap in flavour between various commercial meat flavour materials and natural meat with a specific cooked meat flavour, such as stewed chicken, roast beef, and boiled beef.
From the perspective of meat flavour formation mechanism, the reactions in meat during heating process mainly include the Maillard reaction of amino acids, reducing sugars and other water-soluble components and the lipid oxidation reaction of fat-soluble components. The volatile flavour compounds produced via the Maillard reaction often contribute to the basic meat aroma, while the volatile flavour compounds produced by the lipid oxidation reaction contribute to the characteristic meat flavour of different animal species.
Traditional meat flavour materials are often prepared with animal meat and fat as main raw materials through biological enzymolysis of meat proteins combined with thermal reaction (i.e., mainly the Maillard reaction and the lipid oxidation reaction). Compared with traditional livestock and poultry meat, plant-based materials have the advantages of zero cholesterol, zero animal fat, zero animal-derived antibiotics, traceable sources, and environmental sustainability. With the increase of awareness of healthy eating and environmental protection, in recent years, the market has more demands for "vegetable meat" and "vegetable" meat flavour materials prepared with plant-based materials (such as vegetable protein and vegetable oil). The vegetable products have been widely favoured by people needing low-fat and vegetarian diets. However, after the animal meat and the animal fat are not used, compared with real meat, the produced vegetable meat flavour materials often lack the original flavour of the meat especially the characteristic flavour of different meat species, and often carry the peculiar smell of the vegetable proteins, such as the soybean off-odour.
Therefore, how to provide a vegetable roast beef flavour material well simulating natural meat flavour with no foreign flavour to use in thermal-processed food and a preparation method thereof is an urgent technical problem yet to be solved.
Summary
In view of the above background, the purpose of the present invention is to provide a vegetable roast beef flavour material and a preparation method thereof.
To achieve the above purpose, the present invention adopts the following technical solution:
A vegetable roast beef flavour material, which is formed by mixing a flavour composite, a secondary Maillard reaction product and auxiliary materials according to a mass ratio of (10-20): (450-1000): (20-100).
The second Maillard reaction product is obtained by mixing main materials with a primary
Maillard reaction product |, a primary Maillard reaction product Il, and a hydrolysed soybean isolate according to a mass ratio of (140-420): (15-20): (20-50): (300-500) and conducting a reaction, wherein the reaction material of the primary Maillard reaction product | comprises cysteine, serine and reducing sugar; the molar concentration of the cysteine is 6-10 mol/L; the molar concentration of the serine is 10-15 mol/L; and the molar ratio of the cysteine to the reducing sugars is 1:(1-2).
The reaction material of the primary Maillard reaction product Il comprises lysine and reducing sugar; the molar concentration of the lysine is 3-6 mol/L; and the molar ratio of the lysine to the reducing sugars is 1:(1-5).
It should be noted that the present invention provides the "vegetable" meat flavour material with roast beef characteristic flavour and the preparation method thereof. The flavour material can be applied to various foads such as vegetarian dishes, quick-frozen food and vegetable meat, functioning in masking the foreign flavour and providing the characteristic flavour of natural roast beef.
In addition, the flavour material also has the characteristics simulating natural meat flavour with no foreign flavour, and is suitable for market popularization and application.
Preferably, the formula of the flavour composite is shown below in Table 1:
Table 1 Formula Composition of Flavour Composite
EE Cenpamd PansbyWeight
CO dimelhyidisuphide 008050 hexanal 8.70-18.21 heptanal 2.31-10.26
Z2-pentyifuran 0.21~4.53 octanal 4.18-10.71
7 taotene3of 062~48 2-ethyl-3,5-dimethylpyrazine 0.11~1.86 2-heptanal 0.83~8.52 2-methyl-3-furanthiol 4.89~30.0 2-octenal 2.39~10.77 3-methylthiopropionaldehyde 1.16~11.93 2,4-hexadienal 0.93-12.25 decanal 1.04-8.75 2-nonenal 0.08-2.87 benzaldehyde 0.12~4.01 2,4-nonadienal 0.80~5.79 ootanot 0.71-6.39 2-decengl 0.10~1.89 2 .4-octadienal 0.06~4.02 2,4-decadienal 3.03-40.21 phenylacsialdenyde 3.11~15.62 2-undecenal 0.12-5.91 1Z-methyl tridecaldehyde 0.02~3.57 d-hrydroxy-2 S-dimethy-3E H-furanone 0.04~6.39 p-cresol 0.44~9.02 solvent 827~932
The solvent is vegetable oil and has no foreign flavour. The vegetable oil is palm oil, sunflower oil, rapeseed oil or corn oil. Compared with prior arts, because the contents of the flavour substances used are accurate and of two decimal digits, the obtained flavour composite is more realistic.
Preferably, the auxiliary materials comprise the following components in parts by weight: 20- 80 parts of starch, 0.2-2 parts of xanthan gum, and 0.5-2 parts of carboxymethyl cellulose.
Preferably, the main materials comprise the following components in parts by weight: 10-20 parts of vegetable oil, 20-50 parts of yeast extract, 2-8 parts of cysteine, 5-10 parts of glycine, 5- 12 parts of glutamic acid, 8-10 parts of leucine, 3-7 parts of phenylalanine, 3-5 parts of proline, 4- 8 parts of alanine, 3-10 parts of methionine, 2-4 parts of thiamine, 10-30 parts of glucose, 8-24 parts of xylose, 50-200 parts of water, and 15-20 parts of salt.
Specifically, the vegetable oil should have no foreign flavour, and it is at least one of soybean oil, safflower oil, olive oil, palm oil, sunflower oil, rapeseed oil and corn oil.
Further preferably, the reducing sugar is xylose, ribose, glucose, galactose, or L-arabinose.
Another purpose of the present invention is to provide a preparation method of the above vegetable roast beef flavour material.
To achieve this purpose, the present invention adopts the following technical solution:
A preparation method of the vegetable roast beef flavour material specifically comprises the following steps: (1) preparation of the flavour composite: diluting a flavour substance with a solvent into a solution with a mass concentration of 1%, and preparing the composite according to parts by weight to obtain product A; (2) primary Maillard reaction (I): adding the cysteine, the serine, and the reducing sugars to a phosphate buffered solution to react, and conducting vacuum concentration to obtain product
B; (3) primary Maillard reaction (I): adding lysine and reducing sugars to the phosphate buffered solution to react, and conducting vacuum concentration to obtain product C; (4) direct biological enzymolysis: adding trypsin, papain and flavour protease to soy protein isolate in sequence to conduct a biological enzymolysis reaction, and then inactivating the enzyme to obtain product D; (5) secondary Maillard reaction: reacting the mixture of the product B, the product C, and the product D with the main materials and cool down, and then mixing uniformly with the product A to obtain product E; (6) mixing and homogenization: adding the auxiliary materials to the product E and homogenizing to obtain the vegetable roast beef flavour material.
It should be noted that the present invention provides a preparation method of a "vegetable" meat flavour material with roast beef characteristic flavour after continuous experiments, which is based on the research of flavour formation mechanism and composition of key odour-active substances in roast beef. The method uses a composite of flavour substances to compensate the lack of characteristic meat flavour caused by non-use of animal fat. In the meantime the method strengthens the basic beef flavour by direct biological enzymolysis combined with primary and secondary Maillard reactions, highlighting the smell of roast beef and hiding the peculiar smell.
Preferably, in the step (2), the pH value of the phosphate buffered solution is 5-6, reaction temperature is 45-60°C, and reaction time is 0.5-3h.
Preferably, in the step (3), the pH value of the phosphate buffered solution is 6-7, the reaction temperature is 80-100°C, and the reaction time is 5min-2h.
Preferably, in the step (4), the process steps of the direct biological enzymolysis of the soybean protein isolate are as follows: add water at a material-to-liquid ratio of 1:(5-10)(g:mL) into the soybean protein isolate; at a temperature of 55°C and a pH of 6.0-7.0, first add trypsin for enzymolysis for 1-1.5 h according to an enzyme-substrate ratio of 0.5-1%; then add papain for enzymolysis for 0.5-1 h according to the enzyme-substrate ratio of 0.2-0.5%; then add flavour protease for enzymolysis for 0.5-1.5 h according to the enzyme-substrate ratio of 0.5-1%; and finally heat to 85°C for 10 min to inactivate the enzyme to obtain the product D.
Preferably, in the step (5), the pH value of the reaction is 8-7; reaction temperature is 100- 140°C; reaction time is 0.5-2 h; mixing temperature is 60-90°C; and mixing time is 5-15 min.
Preferably, in step (6), the high-speed stirring speed is 3000-6000 r/min, and the homogenization time is 3-10 min. 5 Another purpose of the present invention is to provide an application of the vegetable roast beef flavour material or the flavour material prepared by the method thereof in food processing industry.
Specifically, the flavour material disclosed by the present invention can be applied to various foods such as vegetarian dishes, quick-frozen food and vegetable meat and has the functions of masking the foreign flavour and providing the characteristic flavour of natural roasted beef. The product has the advantages of well simulating natural roasted beef flavour, while carrying no foreign flavour, and is suitable for market popularization and application.
It can be seen from the above technical solution that compared with prior arts, the present invention provides a vegetable roast beef flavour material and a preparation method and application thereof, and has the following excellent effects:
The vegetable roast beef flavour material disclosed by the present invention is obtained after continuous experiments and based on the researches of flavour formation mechanism and composition of key odour-active substances in roast beef. The flavour material can be applied to various foods such as vegetarian condiments and dishes, quick-frozen food, leisure food and vegetable meat, which has the following advantages: mask the foreign flavour while have no off- flavour, strengthen roast beef characteristic flavour, be applicable in thermal-processed food industry, and overcome the defects of lack of the characteristic and the realistic meat flavour in non-use of animal-meat flavour material.
Description of Drawings
To more clearly describe the technical solution in the embodiments of the present invention or art, the drawings of the embodiments will be simply presented below. Apparently, in the following drawings are merely the embodiments of the present invention and those ordinary skills in the art, other drawings can also be obtained according to the provided drawings without contributing creative labour.
Fig. 1 is a total ion current chromatogram of solid phase microextraction/gas chromatography-mass spectrometry (GC-MS) analysis of product F-1;
Fig. 2 is a total ion current chromatogram of solid phase microextraction/gas chromatography-mass spectrometry (GC-MS) analysis of product F-2;
Fig. 3 is a total ion current chromatogram of solid phase microextraction/gas chromatography-mass spectrometry (GC-MS ) analysis of product F-3;
Fig. 4 is a total ion current chromatogram of solid phase microextraction/gas chromatography-mass spectrometry (GC-MS) analysis of product F-4.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and fully described below in combination with the drawings in the embodiments of the present invention.
Apparently, the described embodiments are merely part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by those ordinary skills in the art without contributing creative labour will belong to the protection scope of the present invention.
Embodiments of the present invention disclose a vegetable roast beef flavour material which has no foreign flavour simulating the real natural roasted beef flavour, and a preparation method thereof.
To better understand the present invention, the present invention is further described in detail below by the following embodiments, but shall not be interpreted as a limitation to the present invention. Some non-essential improvements and adjustments made by those skilled in the art according to the contents of the present invention shall also be deemed to fall within the protection scope of the present invention.
Embodiment 1: Preparation of F-1 (1) The following flavour substances are diluted with solvent to 1% concentration, and prepared into a mixture according to the following parts by weight to obtain product A.
Formula Composition of Product A
Compound Parts by Weight
CT dimethyl disulphide os hexanal 8.70 heptanal 4.31 2-pentyifuran 8.61 octanal 5.18 1-notene-3-0f 0.83 2-ethyl-3,5-dimethylpyrazine 0.11 2-heptenal 2.83 2-methyl-3-furanthiol 15.89 2-octenal 3.39 3-methylthiopropionaldehyde 2.16 2 .4-hexadienal 2.93 decanal 1.15 2-nonenal 0.38 benzaldehyde 0.42
~~ 24mnonadieral 113 octana 1.71 2 decenal 0.179 2 4-octadienal 0.06 2,4-decadienal 10.03 phenylacetaldehyde 0.31 2-undecanal 0.52 12-methy! trdecaldehyde 0.02 4-hydroxy-2,5-dimethyl-32H)-furanone 0.14 p-cresol 1.84 sunflower oil 932 (2) The cysteine, the serine and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 6, wherein the concentration of the cysteine is 6M, the concentration of the serine is 10M and a molar ratio of the cysteine to the reducing sugar is 1:1.6; the materials react at 45°C for 3 h, and then are concentrated in vacuum to obtain product B. (3) The lysine and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 8, wherein the concentration of the lysine is 3M and a molar ratio of the lysine to the xylose is 1:1; the materials react at 80°C for 0.5 h to obtain product C. (4) Water is added at a material-to-liquid ratio of 1:5 {g:ml} into a certain amount of soybean protein isolate; at a temperature of 55°C and a pH of 7.0, first trypsin is added for enzymolysis for 1 h according to an enzyme-substrate ratio of 1%; then papain is added for enzymolysis for 1 h according to the enzyme-substrate ratio of 0.5%; then flavour protease is added for enzymolysis for 30 min according to the enzyme-substrate ratio of 1%; and finally the materials are heated to 85°C for 10 min to inactivate the enzyme, where product D is obtained; the degree of proteolysis of the product D is measured as 15%. (5) 300 parts of product D, 10 parts of soybean oil, 15 parts of product B, 20 parts of product
C, 20 parts of yeast extract, 2 parts of cysteine, 5 parts of glycine, 5 parts of glutamic acid, 8 parts of leucine, 3 parts of phenylalanine, 3 parts of proline, 4 parts of alanine, 3 parts of methionine, 2 parts of thiamine, 30 parts of glucose, 8 parts of xylose, 50 parts of water, and 15 parts of salt are weighed, react at a pH value of 6 and a reaction temperature of 100°C for 2 h and cooled down to room temperature; 10 parts of product A are added, and mixed while stirring at 60°C for 15 min to obtain product E. (86) 20 parts of starch, 0.2 part of xanthan gum, and 0.5 part of carboxymethylcellulose are added into the product E, and then homogenized by a high speed disperser at 3000 r/min for 10 min to obtain product F-1.
Embodiment 2: Preparation of F-2 (1) The following flavour substances are diluted with solvents to 1% concentration, and then mixed according to the following parts by weight to obtain product A.
Formula Composition of Product A
Compound Paris by Weight
CT dimethyl disulphide OT hexanal 13.87 heptanal 8.26
Z-pertyifuran 2.53 octanal 9.71 1-netene-3-0f 1.85 2-ethyl-3,5-dimethylpyrazine 0.86
Z-heptenal 8.52 2-methyl-3-furanthiol 29.34 2-octenal 8.77 3-methylthiopropionaldehyde 9.93 2,4-hexadienal 9.25 decanal 5.75 2-nonenal 0.87 benzaldehyde 2.01 2,4-nonadienal 2.79 octandl 4.39
Z-decenal 0.89 2 ,4-octadienal 1.02 2,4-decadienal 30.21 phenylacetaldehyde 12.62 2-undecanal 1.91 12-methyl tridecaldehyds 0.57 4-hydroxy-2, 5-dimethyl-3(ZH}uranone 4.39 p-cresol 6.02 solvent 827 (2) The cysteine, the serine and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 5, wherein the concentration of the cysteine is 6M, the concentration of the serine is 12M, and a molar ratio of the cysteine to the reducing sugar is 1:2; the materials react at 60°C for 0.5 h, and then are concentrated in vacuum to obtain product B.
(3) The lysine and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 6, wherein the concentration of the lysine is 6M and a molar ratio of the lysine to the xylose is 1:5; the materials react at 100°C for 1 h to obtain product C. (4) Water is added at a material-to-liquid ratio of 1:(5-10) (g:ml} into a certain amount of soybean protein isolate; at a temperature of 55°C and a pH of 6.0, first trypsin is added for enzymolysis for 1.5 h according to an enzyme-substrate ratio of 0.5%; then papain is added for enzymolysis for 1 h according to the enzyme-substrate ratio of 0.2%; then flavour protease is added for enzymolysis for 1.5 h according to the enzyme-substrate ratio of 1%; and finally the materials are heated to 85°C to inactivate the enzyme for 10 min., where product D is obtained; the degree of proteolysis of the product D is measured as 18%. (5) 500 parts of product D, 20 parts of corn oil, 20 parts of product B, 50 parts of product C, 50 parts of yeast extract, 8 parts of cysteine, 10 parts of glycine, 12 parts of glutamic acid, 10 parts of leucine, 7 parts of phenylalanine, 5 parts of proline, 8 parts of alanine, 10 parts of methionine, 4 parts of thiamine, 10 parts of glucose, 24 parts of xylose, 200 parts of water, and parts of salt are weighed; reacted at a pH value of 7 and a reaction temperature of 140°C for min and cooled down to room temperature; 20 parts of product A are added, and mixed while stirring at 90°C for 5 min to obtain product E. (6) 80 parts of starch, 2 parts of xanthan gum, and 2 parts of carboxymethylcellulose are added into the product E, and homogenized by a high speed disperser at 6000 r/min for 3 min to 20 obtain product F-2.
Embodiment 3: Preparation of F-3 (1) The following flavour substances are diluted with solvents to 1% concentration, and mixed according to the following parts by weight to obtain product A.
Compound Parts by Weight
CO dimethyfdisuphde 010 hexanal 15.0 heptanal 10.0 2-penlylfuran 0.70 octanal 10.0 1-octense-3-ol 0.80 2-ethyl-3,5-dimethylpyrazine 1.0
Z-heptenal 1.00 2-methyl-3-furanthiol 5.00 2-octenal 2.51 3-methylthiopropionaldehyde 10.0 2 4-hexadienal 10.0
~~ deeanal 80 2-nonenal 1.00 benzaldehyde 0.50 2. 4-nonadienal 0.80 octandl 0.80
Z-decenal 0.20 2 ,4-octadienal 1.0 2,4-decadienal 30.0 pherylacslakdehyde 6.0 2-undecanal 0.70 12-methyl tridecaldehyds 0.50 4-hydroxy-2, 5-dimethyl-3(ZH}uranone 0.85 p-cresol 9.0 solvent 835 (2) The cysteine, the serine, and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 5, wherein the concentration of the cysteine is 6-10 M, the concentration of the serine is 12M and the molar ratio of the cysteine to the reducing sugar is 1:1; the materials react at 50°C for 1.5 h, and then are concentrated in vacuum to obtain product B. (3) The lysine and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 8, wherein the concentration of the lysine is 4M and the molar ratio of the lysine to the reducing sugar is 1:5; the materials react at 80°C for 8 min to obtain product C. (4) Water is added at a material-to-liquid ratio of 1:8 (g:ml) into the soybean protein isolate; at atemperature of 55°C and a pH of 7.0, first trypsin is added for enzymolysis for 1.5 h according to an enzyme-substrate ratio of 0.8%; then papain is added for enzymolysis for 1 h according to the enzyme-substrate ratio of 0.5%; then flavour protease is added for enzymolysis for 1 h according to the enzyme-substrate ratio of 0.5%; and finally the materials are heated to 85°C to inactivate the enzyme for 10 min, where product D is obtained. The degree of proteolysis of the product D is measured as 20%. (5) 300 parts of product D, 15 parts of olive oil, 20 parts of product B, 25 parts of product C, parts of yeast extract, 10 parts of palm oil, 8 parts of cysteine, 10 parts of glycine, 10 parts of glutamic acid, 10 parts of leucine, 7 parts of phenylalanine, 5 parts of proline, 8 parts of alanine, 6 parts of methionine, 3 parts of thiamine, 20 parts of glucose, 15 parts of xylose, 100 parts of 20 water, and 15 parts of salt are weighed, and are reacted at a pH value of 6 and a reaction temperature of 140°C for 40 min to obtain product E. (6) 10 parts of product A, 50 parts of starch, 2 parts of xanthan gum and 1 part of carboxymethylcellulose are added into the product E, and then homogenized by a high speed disperser at 5000 r/min for 5 min to obtain product F-3.
Embodiment 4: Preparation of F-4 (1) The following flavour substances are diluted with solvents to 100 ppm concentration, and then are mixed according to the following parts by weight to obtain product A.
Compound Parts by Weight
CT dimethyl disulphide 010 hexanal 15.0 heptanal 10.0 2-pentyifuran 0.70 octanal 10.0 1-notene-3-0f 0.80 2-ethyl-3,5-dimethylpyrazine 1.0 2-heptenal 1.00 2-methyl-3-furanthiol 30.0 2-octenal 10.0 3-methylthiopropionaldehyde 10.0 2,4-hexadienal 10.0 decanal 8.0 2-nonenal 1.00 benzaldehyde 0.50 2,4-nonadienal 0.80 cctane! 0.80 2 decens 0.20 2,4-octadienal 1.0 2,4-decadienal 30.0 phenviacetalidehvde 6.0 2-undecanal 0.70
Tame tridecaldehyds 0.50 4-hydroxy-2, 5-dimethyl-3{2H)-uranone 0.85 p-cresol 9.0 sunflower oil 770.5 y —— _— (2) The cysteine, the serine, and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 5, wherein the concentration of the cysteine is 8 M, the concentration of the serine is 12M and the molar ratio of the cysteine to the reducing sugar is 1:1; the materials react at 50°C for 1.5 h, and then are concentrated in vacuum to obtain product B.
(3) The lysine and the xylose are added to a certain amount of phosphate buffered solution with a pH value of 6, wherein the concentration of the lysine is 4M and the molar ratio of the lysine to the reducing sugar is 1:5; the materials react at 90°C for 8 min to obtain product C. (4) Water is added at a material-to-liquid ratio of 1:8 {g:mL) into the soybean protein isolate; atatemperature of 55°C and a pH of 7.0, first trypsin is added for enzymolysis for 1.5 h according to an enzyme-substrate ratio of 0.8%; then papain is added for enzymolysis for 1 h according to the enzyme-substrate ratio of 0.5%; then flavour protease is added for enzymolysis for 1 h according to the enzyme-substrate ratio of 0.5%; and finally the materials are heated to 85°C to inactivate the enzyme for 10 min, where product D is obtained. The degree of proteolysis of the product D is measured as 20%. (5) 300 parts of product D, 16 parts of product B, 30 parts of product C, 20 parts of yeast extract, 10 parts of palm oil, 8 parts of cysteine, 10 parts of glycine, 10 parts of glutamic acid, 10 parts of leucine, 7 parts of phenylalanine, 5 parts of proline, 8 parts of alanine, 2 parts of methionine, 3 parts of thiamine, 20 parts of glucose, 15 parts of xylose, 100 parts of water, and 15 parts of salt are weighed, reacted at a pH value of 6 and a reaction temperature of 140°C for 40 min, and cooled down to room temperature; 15 parts of product A are added, and stirred and mixed at 70°C for 10 min to obtain product E. (6) 50 parts of starch, 2 parts of xanthan gum, and 1 part of carboxymethylcellulose are added into the product E, and then are homogenized by a high speed disperser at 5000 r/min for 5 min to obtain product F-4.
In order to further verify the excellent technical effects of the vegetable roast beef flavour material prepared by the present invention, the inventor has also carried out the following determination experiments. (1) Evaluation of flavour material product:
A certain amount of sizzling roast beef is taken as a standard product. Seven evaluators include 5 females and 2 males that are at the age of 22-28 and have no bad habits, are trained for 3 times in advance. An appropriate amount of product F is taken and diluted with water according to 1:2.The sizzling roast beef is cut into small pieces of 1 cm3, and boiled with water for 15 min according to the mass ratio of 1:1; and the resulting solution is used as the standard product (rated as 5 points). The sensory evaluation for the product F is shown in Table 2 below:
Table 2 Sensory Evaluation Table for Product zeg [E|Els| Elis) Els 3/8 5/2 8/52 IBE 2 E52 iE £ et ò 3 EE s|2lg|g|s lglg 5 815 515143 5/5 4/4 5 41514] 5|4/45/5
Pee eee = 428/457/457|454/457| 4 4 |429| 4 |415|3.86| 4.3 (4.43/428/421/ 4 > < (2) Evaluation of application effects of flavour material: 1) Application in vegetable beef burger
The extruded vegetable protein granules are soaked in water for 3 h at 40°C to obtain 100g of the rehydrated vegetable protein; then 5g of starch, 3g of gluten, 4g of soybean oil, 3g of product F-1, 1g of sodium carboxymethylcellulose, and 10g of water are added, stirred and mixed for 20 min to obtain product G.
The product G is pressed into a pie shape (10cm IDx1cm), and heated in a microwave that is set at medium heating scale for 3-15 min to obtain a vegetable beef burger. The beef burger is tested at a temperature of 40-60°C, which has the characteristic flavour of natural grilled beef. A certain amount of real beef burger is taken as the standard product (rated as 5 points), and the similarity is scored as shown in Table 3 below.
Table 3 Evaluation Table of Applicability of Product F-1
Similarity ew [es aww 2) Application in grilled mushrooms g of cumin, 5 g of salt, and 5 g of olive oil are added to 500 g of dried oyster mushrooms, and uniformly stirred; 6 g of F-2 is added; the mixture is heated in an oven at 250°C for 25 min; 5 and the flavour is described and preference is evaluated, as shown in Table 4 below (out of 5 points):
Table 4 Evaluation Table of Applicability
Evaluator obvious and the mushroom aroma is weak. mushroom aroma is obvious. is obvious.
The roast aroma is obvious, the beef aroma is obvious, and the mushroom aroma is not 4 ee]
The roast beef aroma is obvious, and the 3) Application in fried rice noodles
Sg of five-spice powder, 5g of monosodium glutamate, and 5g of soy sauce are added into 500g of rice noodles and stirred uniformly. 15g of salad oil is heated; two minced garlic cloves are added, and stir-fried over high heat for 5 min; 6g of F-3 is added and stirred uniformly; and the product is subjected to sensory evaluation, as shown in Table 5 below (out of 5 points):
Table 5 Evaluation Table of Applicability
The roast aroma is obvious, the beef aroma aroma and has beef aroma.
The roast beef aroma is strong, and the rice
The roast beef aroma is obvious, and the ames obvious beef aroma, and light rice aroma.
The roast beef aroma is strong, and the rice 4) Application in vegetable grilled steak
The product G is pressed into a steak shape to obtain a vegetable steak. The product G is prepared according to embodiment 1. A small amount of salad oil is put into a frying pan to fry the vegetable steak for 15 min; then the fried vegetable steak is compared with a real steak (recorded as a full score, i.e., 5 points); and flavour evaluation and preference scoring are performed, as shown in Table 6 below:
Table 6 Evaluation Table of Applicability beef aroma is obvious.
The roast beef aroma is obvious, and 8 | Tersbewomsobies | 5 | 4
(3) The gas chromatography-olfactometry (GC-O) results of the product prepared by the present invention are shown in Table 7 and Table 8 below:
It can be seen from Table 7 of F-1 product, analysed by solid phase microextraction (SPME)/gas chromatography-olfactometry, the detected odour types mainly include meaty, roasted, fatty, beefy, oily, green, and salty aromas, especially meaty, roasted, fatty, and beefy aromas have strong strength (4-5 points) or high occurrence frequency. The results are similar to those of natural roast beef aroma types. (Note: the full score for the odour strength is 5).
It can be known from Table 8 of F-4 product, analysed by solid phase microextraction (SPME)/gas chromatography-olfactometry, the detected odour types mainly include meaty, salty, smoky, tallow, beefy, green, sweet, and caramel aromas. The meaty, roasted, tallow and beefy aromas have strong strength (4-5 points) or high occurrence frequency. The results are similar to those of natural roast beef aroma types. (Note: the full score for the aroma strength is 5).
Table 7 Gas Chromatography-Olfactometry Results of Product F-1
Table 8 Gas Chromatography-Olfactometry Results of Product F-4 (4) The products prepared by the present invention are subjected to GC-MS analysis.
Specific measurement results are shown in Fig. 1 to Fig. 4. It can be seen from Fig. 1 that the samples are analysed by solid phase microextraction (SPME)/gas chromatography-mass spectrometry (GC-MS) and compounds are identified through NIST2010 library in combination with retention indexes. In addition to the compounds detected in the added flavour composite, the compounds with detected content in the range of 0.02-5% (relative peak area) also include 2- methylbutanal, 2-methylbutanoic acid, pentane, 2-vinylpyridine, undecadienal, 3-nonen-2-one, furfuryl alcohol, 4-ethylphenol, maltol, 4-methyl-5-thiazole ethanol, 2-methylthiophene, 2-
thiophene formaldehyde, 2,4,5-trimethylthiazole, tetramethylpyrazine, pyrazine, benzyl alcohol, phenethyl alcohol, butyraldehyde, 2-pentenal, styrene, hexanoic acid, tetradecane, 2- cyclohexene-1-ketone, 2-acetyl 1-pyrroline and 2-acetylthiazoline. These compounds have been found in natural roast beef and are considered to contribute to the flavour of roast beef.
It can be seen from Fig. 2 that samples are analysed by solid phase microextraction (SPME)/gas chromatography-mass spectrometry (GC-MS) and compounds are identified through
NIST2010 library in combination with retention indexes. In addition to the compounds detected in the added flavour composite, the compounds with detected content in the range of 0.01-10% (relative peak area) also include 2(3)-methylbutanal, 2,3-dimethylpyrazine, tetramethylpyrazine, 2-acetylpyrazine, 3-hydroxy-2-butanone, 4-propenylpyridine, 2-3-dinydrothiophene, 2-acetyl-1- pyrroline, caprylic acid, bis(2-methyl-3-furyl)disulphide, undecal, 3-nonen-2-0ne, furfuryl alcohol, maltol; 4-methyl-5-thiazole ethanol, 2-methylthiophene, 2-thiophene formaldehyde, 2,4,5- trimethylthiazole, phenethyl alcohol, 2-pentenal, pentadecane, 2-cyclohexene-1-0ne and 2- acetylthiazole. These compounds have been found in natural roasted beef and are considered to contribute to the flavour of roasted beef.
It can be seen from Fig. 3 that the samples are analysed by solvent-assisted flavour evaporation/gas chromatography-mass spectrometry (GC-MS) and compounds are identified through NIST2010 library in combination with retention indexes. In addition to the compounds detected in the added flavour composite, the compounds with detected content in the range of 0.01-16% (relative peak area) also include 2(3)-methylbutanal, tetramethylpyrazine, 2- acetylpyrazine, 3-hydroxy-2-butanone, thiophene, difurfuryl disulphide, dodecaldehyde, 3- nonene-5-one, furfural, 4-methylpyridine, 4-methyl-5-thiazole ethanol, thiazole, phenethyl alcohol, valeraldehyde, pentadecane, 2-cyclohexen-1-one, y-octalactone, thiazole, 2-acetyl-1- pyrroline, tetradecanoic acid, octadecanoic acid, methyl stearate, and methyl oleate. These compounds have been found in natural cooked beef or roasted meat, and are considered to have contributions to the flavour of roasted beef.
It can be seen from Fig. 4 that samples are analysed by solvent-assisted flavour evaporation/gas chromatography-mass spectrometry (GC-MS), and compounds are identified through NIST2010 library in combination with retention indexes. In addition to the compounds detected in the added flavour composite, the compounds with detected content peak area) in the range of 0.03-14% also include 2-methylbutyraldehyde, 2,4,5-trimethylpyrazine, 2-ethylpyrazine, 2-acetylpyrazine, 2-methylpyridine, diacetyl, 4-methyl-5-butyl-dihydro-2(3H)furanone, thiophene, myristyl alcdehyde, decane, 3-nonen-5-one, 2-ethylfuran, furfural, 3-methylpyridine, 4-methyl -5- thiazoleethanol, 2-methylthiophene, phenethyl alcohol, 2-heptanone, hexanoic acid, pentadecane, 2-cyclohexen-1-one, y-nonanoic lactone, 2-thiazoline, 2-acetyl-1-pyrroline, guaiacol, tetradecanoic acid, methyl oleate and ethyl oleate. These compounds have been found in natural beef flavour or roasted meat and are considered to have contributions to the flavour of roasted beef.
The above description of the disclosed embodiments enables those skilled in the art to realize or use the present invention.
Many modifications to these embodiments will be apparent to those skilled in the art.
The general principle defined herein can be realized in other embodiments without departing from the spirit or scope of the present invention.
Therefore, the present invention will not be limited to these embodiments shown herein, but will conform to the widest scope consistent with the principle and novel features disclosed herein.

Claims (10)

CONCLUSIESCONCLUSIONS 1. Een plantaardig smaakstofmateriaal met de smaak van geroosterd vlees, waarbij het smaakstofmateriaal met de smaak van geroosterd vlees wordt bereid door: (1) het mengen van een smaakstofsamenstelling, een secundair Maillardreactieproduct en hulpstoffen in een massaverhouding van (10 - 20) : (450 - 1000) : (20 - 100); (2) het secundaire Maillardreactieproduct wordt bereid door het mengen van hoofdmaterialen met een primair Maillardreactieproduct |, een primair Maillardreactieproduct II en een gehydrolyseerd soja-isolaat in een massaverhouding van (140 - 420) : (15 - 20) : (20 - 50) : (300 - 500) en het uitvoeren van een reactie, waarbij (3) het basismateriaal van de reactie van het primaire Maillardreactieproduct cysteïne, serine en reducerende suiker omvat; de molaire concentratie van de cysteine 6 - 10 mol/l bedraagt; de molaire concentratie van de serine 10 - 15 mol/l bedraagt; en de molaire verhouding van de cysteine tot de reducerende suiker 1 : (1 - 2) bedraagt; (4) het basismateriaal van de reactie van het primaire Maillardreactieproduct II lysine en reducerende suikers omvat; de molaire concentratie van de lysine is 3 - 6 mol/l bedraagt; en de molaire verhouding van de lysine tot de reducerende suikers 1 : (1 - 5) bedraagt.1. A vegetable flavoring material with a roasted meat flavor, wherein the flavoring material with a roasted meat flavor is prepared by: (1) mixing a flavoring composition, a secondary Maillard reaction product and excipients in a mass ratio of (10 - 20): ( 450 - 1000) : (20 - 100); (2) the secondary Maillard reaction product is prepared by mixing main materials with a primary Maillard reaction product |, a primary Maillard reaction product II and a hydrolyzed soy isolate in a mass ratio of (140 - 420) : (15 - 20) : (20 - 50) : (300 - 500) and carrying out a reaction, wherein (3) the base material of the reaction of the primary Maillard reaction product includes cysteine, serine and reducing sugar; the molar concentration of the cysteine is 6 - 10 mol/l; the molar concentration of the serine is 10 - 15 mol/l; and the molar ratio of the cysteine to the reducing sugar is 1: (1 - 2); (4) the base material of the reaction of the primary Maillard reaction product II includes lysine and reducing sugars; the molar concentration of lysine is 3 - 6 mol/l; and the molar ratio of the lysine to the reducing sugars is 1: (1 - 5). 2. Het plantaardige smaakstofmateriaal met de smaak van geroosterd vlees volgens conclusie 1, waarbij de smaakstofsamenstelling de volgende grondstoffen, aangegeven in gewichtsdelen, omvat: 0,06 - 0,50 deel dimethyldisulfide, 8,70 - 18,21 delen hexanal, 2,31 - 10,26 delen heptanal, 0,21 - 4,53 delen 2-pentylfuran, 4,18 — 10,71 delen van octanal, 0,62 - 4,85 delen van 1-octeen-3-0l, 0,11 - 1,86 delen van 2-ethyl-3,5-dimethylpyrazine, 0,83 - 8,52 delen van 2-heptenal, 4,89 — 30,0 delen van 2-methyl-3-furanthiol, 2,39 - 10,77 delen van 2-octenal, 1,16 - 11,93 delen van 3- methylthiopropionaldehyde, 0,93 - 12,25 delen van 2,4-hexadiënal, 1,04 — 8,75 delen van decanal, 0,08 - 2,87 delen van 2-nonal, 0,12 - 4,01 delen van benzaldehyde, 0,80 - 5,79 delen van 2,4-nonadiënal, 0,71 - 8,39 delen van octanol, 0,10 - 1,89 delen van 2-decanal, 0,06 - 4,02 delen van 2,4-octadiënal, 3,03 - 40,21 delen van 2,4- decadiénal, 0,11 - 15,62 delen van fenylacetaldehyde, 0,12 - 5,91 delen van 2- undecenal, 0,02 - 3,57 delen van 12-methyltridecaldehyde, 0,04 - 6,39 delen van 4- hydroxy-2,5-dimethyl-3(2H)-furanon, 0,44 - 9,02 delen van p-cresol en 827 - 932 delen van oplosmiddel; waarbij het oplosmiddel plantaardige olie is, en de plantaardige olie palmolie, zonnebloemolie, koolzaadolie of maisolie is.The vegetable flavoring material with the flavor of roasted meat according to claim 1, wherein the flavoring composition comprises the following raw materials, indicated in parts by weight: 0.06 - 0.50 parts dimethyl disulfide, 8.70 - 18.21 parts hexanal, 2, 31 - 10.26 parts of heptanal, 0.21 - 4.53 parts of 2-pentylfuran, 4.18 - 10.71 parts of octanal, 0.62 - 4.85 parts of 1-octene-3-0l, 0, 11 - 1.86 parts of 2-ethyl-3,5-dimethylpyrazine, 0.83 - 8.52 parts of 2-heptenal, 4.89 - 30.0 parts of 2-methyl-3-furanthiol, 2.39 - 10.77 parts of 2-octenal, 1.16 - 11.93 parts of 3-methylthiopropionaldehyde, 0.93 - 12.25 parts of 2,4-hexadienal, 1.04 - 8.75 parts of decanal, 0 .08 - 2.87 parts of 2-nonal, 0.12 - 4.01 parts of benzaldehyde, 0.80 - 5.79 parts of 2,4-nonadienal, 0.71 - 8.39 parts of octanol, 0 .10 - 1.89 parts of 2-decanal, 0.06 - 4.02 parts of 2,4-octadienal, 3.03 - 40.21 parts of 2,4-decadienal, 0.11 - 15.62 parts of phenylacetaldehyde, 0.12 - 5.91 parts of 2- undecenal, 0.02 - 3.57 parts of 12-methyltridecaldehyde, 0.04 - 6.39 parts of 4-hydroxy-2,5-dimethyl-3( 2H)-furanone, 0.44 - 9.02 parts of p-cresol and 827 - 932 parts of solvent; wherein the solvent is vegetable oil, and the vegetable oil is palm oil, sunflower oil, rapeseed oil or corn oil. 3. Het plantaardige smaakstofmateriaal met de smaak van geroosterd vlees volgens conclusie 1, waarbij de hulpstoffen, aangegeven in gewichtspercenten, de volgende componenten omvat: 20 - 80 delen zetmeel, 0,2 - 2 delen xanthaangom en 0,5 - 2 delen carboxymethylcellulose.The vegetable flavoring material with the flavor of roasted meat according to claim 1, wherein the excipients, indicated in weight percent, comprise the following components: 20 - 80 parts starch, 0.2 - 2 parts xanthan gum and 0.5 - 2 parts carboxymethyl cellulose. 4. Het plantaardige smaakstofmateriaal met de smaak van geroosterd vlees volgens conclusie 1, waarbij de hoofdmaterialen, aangegeven in gewichtsdelen, de volgende componenten omvatten: 10 - 20 delen plantaardige olie, 20 - 50 delen gistextract, 2 - 8 delen cysteïne, 5 - 10 delen glycine, 5 - 12 delen glutaminezuur, 8 - 10 delen leucine, 3 - 7 delen fenylalanine, 3 - 5 delen proline, 4 - 8 delen alanine, 3 - 10 delen methionine, 2 - 4 delen thiamine, 10 - 30 delen glucose, 8 - 24 delen xylose, 50 - 200 delen water en 15 - 20 delen zout.The roasted meat flavor vegetable flavoring material according to claim 1, wherein the main materials, indicated in parts by weight, include the following components: 10 - 20 parts vegetable oil, 20 - 50 parts yeast extract, 2 - 8 parts cysteine, 5 - 10 parts glycine, 5 - 12 parts glutamic acid, 8 - 10 parts leucine, 3 - 7 parts phenylalanine, 3 - 5 parts proline, 4 - 8 parts alanine, 3 - 10 parts methionine, 2 - 4 parts thiamine, 10 - 30 parts glucose , 8 - 24 parts xylose, 50 - 200 parts water and 15 - 20 parts salt. 5. Het plantaardige smaakstofmateriaal met de smaak van geroosterd vlees volgens willekeurig welke van de conclusies 1 - 4, waarbij de reducerende suiker xylose, ribose, glucose, galactose of L-arabinose is.The roasted meat flavor vegetable flavoring material according to any one of claims 1 to 4, wherein the reducing sugar is xylose, ribose, glucose, galactose or L-arabinose. 6. Een werkwijze voor het bereiden van het plantaardige smaakstofmateriaal met de smaak van geroosterd vlees volgens willekeurig welke van de conclusies 1 - 5, waarbij de werkwijze specifiek de volgende stappen omvat: (1) bereiding van de smaakstofsamenstelling: het verdunnen van een smaakstof met een oplosmiddel tot een oplossing met een massaconcentratie van 1%, en bereiding van de samenstelling op basis van gewichtsdelen verkrijging van product A te verkrijgen; (2) primaire Maillardreactie (I): het toevoegen van de cysteine, de serine en de reducerende suiker aan een met fosfaat gebufferde oplossing om te reageren, en het uitvoeren van een vacuümconcentratie ter verkrijging van product B; (3) primaire Maillardreactie (Il): het toevoegen van de lysine en de reducerende suiker aan een met fosfaat gebufferde oplossing om te reageren, en het uitvoeren van een vacuümconcentratie ter verkrijging van product C; (4) directe biologische enzymolyse: het achtereenvolgens toevoegen van trypsine, papaine en smaakprotease aan soja-eiwitisolaat om een biologische enzymolysereactie uit te voeren, en vervolgens het inactieren van het enzym ter verkrijging van product D; (5) secundaire Maillardreactie: het laten reageren van mengsel van het product B, het product C en het product D met de hoofdmaterialen en afkoelen tot kamertemperatuur, en het vervolgens gelijkmatig toevoegen en mengen met het product A ter verkrijging van product E; (8) het mengen en homogeniseren: het toevoegen van de hulpstoffen aan het product E, en (7) het op hoge snelheid homogeniseren ter verkrijging van het plantaardige smaakstofmateriaal met de smaak van geroosterd vlees.A method for preparing the roasted meat flavored vegetable flavoring material according to any one of claims 1 to 5, wherein the method specifically comprises the following steps: (1) preparation of the flavoring composition: diluting a flavoring agent with a solvent to obtain a solution with a mass concentration of 1%, and preparation of the composition on a parts by weight basis to obtain product A; (2) primary Maillard reaction (I): adding the cysteine, serine and reducing sugar to a phosphate buffered solution to react, and performing a vacuum concentration to obtain product B; (3) primary Maillard reaction (II): adding the lysine and reducing sugar to a phosphate buffered solution to react, and performing a vacuum concentration to obtain product C; (4) direct biological enzymolysis: successively adding trypsin, papain and flavor protease to soy protein isolate to carry out a biological enzymolysis reaction, and then inactivating the enzyme to obtain product D; (5) secondary Maillard reaction: reacting mixture of the product B, the product C and the product D with the main materials and cooling to room temperature, and then adding and mixing evenly with the product A to obtain product E; (8) mixing and homogenizing: adding the excipients to the product E, and (7) homogenizing at high speed to obtain the vegetable flavoring material with the taste of roasted meat. 7. De werkwijze voor het bereiden van het plantaardige smaakstofmateriaal met de smaak van geroosterd vlees volgens conclusie 6, waarbij in de stap (2), de pH- waarde van de met fosfaat gebufferde oplossing 5 — 6 bedraagt, de reactietemperatuur 45 - 60°C is, en de reactietijd 0,5 - 3 uur bedraagt, en waarbij in de stap (3}, de pH-waarde van de met fosfaat gebufferde oplossing is 6 — 7 bedraagt, de reactietemperatuur is 80 - 100°C is, en de reactietijd is 5 min - 2 uur bedraagt.The method for preparing the roasted meat flavor vegetable flavoring material according to claim 6, wherein in the step (2), the pH value of the phosphate buffered solution is 5 - 6, the reaction temperature is 45 - 60° C, and the reaction time is 0.5 - 3 hours, and where in step (3}, the pH value of the phosphate buffered solution is 6 - 7, the reaction temperature is 80 - 100°C, and the reaction time is 5 min - 2 hours. 8. De werkwijze voor het bereiden van het plantaardige smaakstofmateriaal met de smaak van geroosterd vlees volgens conclusie 6, waarbij in de stap (4) de processtappen van de directe biologische enzymolyse van het soja-eiwitisolaat als volgt zijn: het toevoegen van water in een materiaal / vloeistofverhouding van 1 : (5 - 10) (g : ml) in het soja-eiwitisolaat; bij een temperatuur van 55°C en een pH van 6,0 — 7,0, het eerst toevoegen van trypsine voor enzymolyse gedurende 1 - 1,5 uur met een enzym-substraatverhouding van 0,5 - 1%; het vervolgens toevoegen van papaïne voor enzymolyse gedurende 0,5 - 1 uur met een enzym- substraatverhouding van 0,2 - 0,5%; vervolgens het toevoegen van smaakprotease voor enzymolyse gedurende 0,5 - 1,5 uur met een enzym-substraatverhouding van 0,5 - 1%; en tenslotte het verhitten tot 85°C gedurende 10 minuten om het enzym te inactiveren ter verkrijging van het product.The method for preparing the roasted meat flavor vegetable flavoring material according to claim 6, wherein in the step (4), the process steps of the direct biological enzymolysis of the soy protein isolate are as follows: adding water into a material to liquid ratio of 1: (5 - 10) (g: ml) in the soy protein isolate; at a temperature of 55°C and a pH of 6.0 - 7.0, first adding trypsin for enzymolysis for 1 - 1.5 hours with an enzyme-substrate ratio of 0.5 - 1%; subsequently adding papain for enzymolysis for 0.5 - 1 hour with an enzyme-substrate ratio of 0.2 - 0.5%; then adding flavor protease for enzymolysis for 0.5 - 1.5 hours with an enzyme to substrate ratio of 0.5 - 1%; and finally heating at 85°C for 10 minutes to inactivate the enzyme to obtain the product. 9. De werkwijze voor het bereiden van het plantaardige smaakstofmateriaal met de smaak van geroosterd vlees volgens conclusie 6, waarbij in de stap (5) de pH-waarde van de reactie 6 - 7 bedraagt; de reactietemperatuur 100 - 140°C is; de reactietijd 0,5 - 2 h bedraagt; de mengtemperatuur 60 - 90°C is ; en de mengtijd 5 - 15 min bedraagt.The method for preparing the roasted meat flavor vegetable flavoring material according to claim 6, wherein in the step (5) the pH value of the reaction is 6 - 7; the reaction temperature is 100 - 140°C; the reaction time is 0.5 - 2 hours; the mixing temperature is 60 - 90°C; and the mixing time is 5 - 15 minutes. 10. Een toepassing van het plantaardige smaakstofmateriaal met de smaak van geroosterd vlees volgens willekeurig welke van de conclusies 1 - 5 of het plantaardige smaakstofmateriaal met de smaak van geroosterd vlees dat is bereid volgens de werkwijze volgens willekeurig welke van de conclusie 6 - 9 in de voedselverwerkende industrie.An application of the roasted meat flavored vegetable flavoring material according to any one of claims 1 to 5 or the roasted meat flavoring vegetable flavoring material prepared according to the method according to any of claims 6 to 9 in the food processing industry.
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