200911133 九、發明說明： 【發明所屬之技術領域】 本發明為一種以香椿製作肉精風味之調味料的方 法’並包括其製成品及應用，尤指一利用天然植物（香 捲）’將其複合提煉成肉類風味的香料，可應用於純素食 食譜或葷類食品中之調味材料者。 【先前技術】 按’食品香料及調味料在食品加工上的使用很普遍， 甚可影響食品的品質及大眾的接受度，隨著食品加工技術 的進步’各式各樣的香料被開發出來，然而以化學合成的 方法凋配的合成香料化合物，在食品加工上所能運用的加 工層次較低，而以天然植物為原材料所製成的香料較符合 見代人追求自然及健康的要求，且有極大之發展空間。200911133 IX. Description of the Invention: [Technical Field of the Invention] The present invention is a method for producing a seasoning of a meat flavor flavored with citron and includes its finished product and application, especially a natural plant (fragrance) A compound-derived spice that can be applied to flavors in vegan recipes or oysters. [Prior Art] According to the 'food flavors and seasonings, the use of food processing is very common, which may affect the quality of food and the acceptance of the public. With the advancement of food processing technology, various spices have been developed. However, the synthetic perfume compounds compounded by chemical synthesis have lower processing levels in food processing, and the fragrances made from natural plants are more in line with the natural and health requirements of the generations. There is great room for development.
U 入1、人近年來素食產業蓬勃發展，食品加工業者對於 如周未料的需求不再只是植物原材料的風味，具複雜濃 版祕肉類香味似乎更能引起人們的食慾，且目前以天然植 人接f料製成豬肉香味的香料尚未被開發；妥此，本發明 =向以天然植物性原料製成具肉香味的香料製作。 多年生落普?=(Toona sinensis Juss.)為楝科(Meliaceae)U Into 1, people in recent years, the vegetarian industry booming, food processing industry for the unexpected demand is no longer just the flavor of plant raw materials, complex thick version of the secret meat flavor seems to be more likely to cause people's appetite, and currently with natural planting The fragrance of pork scented by humans has not yet been developed; as such, the present invention is produced by making a meaty fragrance with natural botanical raw materials. Perennial ?普?=(Toona sinensis Juss.) is a family of Meliaceae
Ch'nesemahogany * - 後涼拌粉絲、豆腐、涼麵等:人鮮食用彿水川烫 也可製作醃瀆香椿芽，1 々贫β瘵， 香椿罐頭# ϋ ，、加工產品不外香椿泥、香椿醬、 頭^麵香料_發料日脑躍，但香椿香精 200911133 香料的開發尚屬空白。 【發明内容】 鑑於以上所述，本發明人發現利用天 可將其複合提煉成肉類風味的香 …、 葷食之食譜巾，作_香之材H使可制於純素食或 ^ . 材枓。亦即，本發明人以提取 =椿之2分合成製備香椿香精， 本發明使用城料麵料，_發酵程序，Ch'nesemahogany * - After the salad, tofu, cold noodles, etc.: freshly eaten Buddha Shuichuan can also make pickled scented buds, 1 々 瘵 β瘵, 椿 椿 can # ϋ, processed products are not only fragrant mud, fragrant sauce , the head of the surface of the spice _ hairy day, but the development of the fragrance of the fragrant scent 200911133 is still blank. SUMMARY OF THE INVENTION In view of the above, the inventors have found that the compound can be refined into a meat-flavored scent..., a foraging food towel, and can be made into a vegan or ^. . That is, the inventors synthesized and prepared the fragrant scented essence by extracting 2 points of 椿, and the present invention uses a city fabric, a fermentation process,
邊度使之釋崎發性錢，再叫脂㈣，加熱反 應製成天然豬肉香味的調味料。 的方=月為種香捲製作而成之肉精風味調味料 口方裝成^及包括有該肉精風味調味料之加工食 二崎風味調味料之製作方法為：將香椿之葉 或皮或根之該香椿顧經由乳_發酵或酸化 料料^取得硫成分，其中，經乳_發酵後之香椿原 =經加水破碎及萃取作業;待經由乳酸菌發酵或酸化 =里後^者與賴絲酸水峡齡，从加入植物油 壓獨反編成射㈣味之含硫環 ^化e物；而該賴胺基酸水解液可為純豆麥釀造醬油或 丑水解胺基酸，又該含硫環狀化合物係包括有：一硫二 烯伍圜（Thi_ene )、5_甲基唑（5侧hyl也滅）、❻ 了甲基-噻吩（2,5-Dimethylthi〇phene)、二丙基噻吩 2-Pr0pyl_thi〇phene)及 2,5 二乙基-噻吩 (U-Diethylthiophene)之肉香味含硫環狀化合物。另 且，在加壓環境下進行熱反應之加工溫度為12(rc〜i25t： 200911133 之間’而其熱反應時間為3 5〜5 0分鐘之間。 故本發明之目的在於利用天然植物香椿的硫成分，使 先經由發酵或酸化過程，接者與豆類胺基酸水解液混合， 以及加入植物油脂，再經熱處理加工後，而可調製成液態 或固態粉末素食肉味調味料’其可應用於各種加工食品之 製作中，葷或素食者皆可食用，且以天紐物為原材料所 製成的香料比較符合現代人追求自然及健康的要求。 【實施方式】 本發明為一種以香椿製成肉精風味之調味料的方 法、製成品，且可應用於加工食品之製作上。其中，該肉 精風味調味料之製作方法主要^將雜之葉或莖或桿或 皮或根之該香椿原料經由乳酸菌發酵或酸化處理，以取得 1成分’接者與豆類胺基酸水解液混合，以及加入植物油 脂’在常壓或加壓下進行熱反應而成具有肉香味之含 狀化合物。 一承上’该豆類胺基酸水解液可為純豆麥釀造醬油或大 丑水解胺基酸。而香椿原料如經乳酸菌發酵後，發酵後之 香椿原料·經加水破碎及萃取後’再與賴胺基酸水解 =混合。另經上述製法而得之含硫環狀化合物係包括有： 碳二烯伍圜（Thiophene)、5 -甲基唾 (5-methyl-thiaZ〇le)、2,5•二甲基·噻吩 (2,5-Dimethylthi〇Phene)、二丙基_噻吩 (2-Propyl-thi〇Phene)及 2,5_ 二乙基 _噻吩 (2’5-Diethylthiophene)之肉香味。再者，在加壓下進行 200911133 工溫度為在12Gt〜125t之間，熱反應 為35〜50分鐘之間。 疲敍Ϊ上’本發明係使用天然素材之香椿為原料，經過發 Γ父s周整酸鹼度使之釋出揮發性香氣，再以油脂密 封’加熱反應製成天_肉香味的調味料。 下以審查委員對本發明有更進一步之瞭解，兹 :„為香椿原料之實施態様，並配合製作流程分段 說明，藉而更詳細說明本發明之製作方法。 一、發酵香椿： 取香椿嫩葉，清洗後陰乾，置入密封罐内，其目的為 使香椿，厭氧的狀態下發酵’乳酸發酵對香椿嫩葉成份影 響為隨著發酵日數增加乳酸桿菌（LaetQbadiius)、明串珠 菌（Leuconostoc )、乳酸球菌（乙狂伽⑽⑽）、鏈球菌 (Streptoococcus)及腸球菌（Enter〇c〇ccus)等乳酸菌含 量’使得雜香味改變，色澤變賴青黃色，㈣釋出硫 成分。 二、原料處理及添加物： ⑴發酵香椿葉：發轉之香鋪加水，均質機打 碎。 ⑵丑類祕酸水駿（例如：純豆麥釀造鲁油或 大丑水解胺基酸液）：其主要含胺機酸組成，風味方面具 有醬油風味。 ' (3)植物⑽：大歸拉油鎌欖油絲仔油或蔡 花油或花生油或麻油。 200911133 三、熱處理： 將發酵後的香椿葉原料破碎，以便取得更佳的萃取效 果，萃取方法是用熱水蒸煮的提取方法，可採用常壓或加 壓（高壓）。常壓萃取法與製作烹調用湯料的條件相似， 其產品的香味清淡。加壓（高壓）萃取法提取效率好，固 形物取得率較高，而且有濃厚的肉香味，其加工條件為： 溫度120°C〜125°C，時間35〜50分鐘。 依上所述’香椿葉發酵期間所產生的硫成分是由嫩葉 中所含之二甲基硫醚（dimethyl sulfide)、二硫化碳（carb〇n disulfide )及烯丙基甲基硫醚（aiiyi methyl sulfide )等含 硫化合物水解而來，將此發酵後香椿葉水萃取物，與豆類 胺基酸水解液（如：純豆麥釀造醬油）混合，複合出豬肉 香味之成份’可製成素食肉精類食品香精。 承上’新鮮嫩葉揮發性組成與發酵嫩葉者不同，新鮮 嫩葉中含硫揮發性組成二甲基硫醚（dimethyl sulfide)、 二硫化礙（carbon disulfide)及烯丙基甲基硫醚（aiiy 1 methyl sulfide)等含硫化合物’是為消費者不易接受香椿 之主要原因，此等含硫揮發性成份，可借乳酸發酵釋出更 多量’再經加熱處理，可與油脂或純豆麥釀造醬油中所含 藤類小分子，經熱反應其香味而形成一硫二烯伍圜 (Thiophene)(第一圖）、5_曱基唑（5_methyl_thiaz〇le)(第 一圖）、2,5-—曱基塞吩（2,5-Dimethylthiophene)(第三 圖）、一丙基塞吩（2-Pr〇pyl-thiophene)(第四圖）及 2,5-一乙基塞吩（2,5-Diethylthiophene)(第五圖）等具有肉香 200911133 味成份之含硫環狀化合物。 又者’本發明所製備之肉類調味料，其呈味反應屬於 Amino類化合物與嶋化合缺應產生縮合之產物，另 外Amino類化合物與隸化合物進行脫水縮合反應形成 梅納反絲改變呈錄與顏色，而其魏齡則可能為含 硫揮發性成份之延伸，縣材料經㈣處理、熱處理加工 後，可凋製成液態或固態粉末素食肉味調味料。 此外’本發明之香椿製作而成之肉精風味調味料，其 可應用於各種加工食品之中，例如：葷或素食火鋼用料、 香腸和炸肉丸等肉食品、水產加卫品、鬆跪榖物食品、酶 潰食品，以及罐頭和殺陳錄品等。另且，如以香椿嫩 葉為原料，其經過加场程製成之㈣或固態粉末素食肉 未凋未料，亦可用作湯料和調味品，如速食麵調料、速食 湯料、烹则酬等。由此可知，本發明可應用之加工食 品種類極域泛但可使胁素食產品，增加風味及使 素食類產品多樣化，其亦適用於葷食類產品之中。 據上說明，當知本發明確實已突破傳統化學合成調味 料之製作方法，且符合赋人追讀康、自然之概念，故 已具有產業利用性、新穎性與進步性，符合發明專利要 件。惟以上所述者，僅為本發明之較佳實施例而已，並非 用來限定本發明倾之範圍。即凡依本發明申請專利範圍 所做的均等變化與修飾’皆為本發明專 【圖式簡單說明】 第一圖係本發明製成之含硫環狀化合物包含的一硫 200911133 二稀伍圜（Thiophene)之質譜及化學構造圖。 第二圖係本發明製成之含硫環狀化合物包含的5-曱 基0坐（5-Methylthiazole)之質譜及化學構造圖。 第三圖係本發明製成之含硫環狀化合物包含的2,5-二甲基塞吩（2,5-Dimethylthiophene)之質譜及化學構造 圖。 第四圖係本發明製成之含硫環狀化合物包含的二丙 基-嗟吩（2-Propyl-thiophene)之質譜及化學構造圖。 ·〇 第五圖係本發明製成之含硫環狀化合物包含的2,5- 二乙基-D塞吩（2,5-Diethylthiophene)之質譜及化學構造圖。 【主要元件符號說明】The side makes it release the sticky money, and then called the fat (4), and heats the seasoning to make a natural pork flavor. The method of making the meat flavoring seasonings made of the fragrant rolls and the processed foods including the meat flavoring seasonings is made by the leaves or skins of the citron Or the root of the fragrant 椿 取得 经由 经由 发酵 发酵 发酵 发酵 发酵 发酵 发酵 发酵 发酵 发酵 发酵 发酵 发酵 发酵 发酵 发酵 发酵 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由 经由The acid water gorge age, from the addition of vegetable oil pressure, is a sulphur-containing sulphur ring, and the lysine acid hydrolyzate can be pure soybean wheat brewed soy sauce or ugly hydrolyzed amino acid. The sulfur-containing cyclic compound includes: monothiol (Thi_ene), 5-methylazole (5-side hyl is also deactivated), methyl-thiophene (2,5-Dimethylthi〇phene), di-propyl A meat-scented sulfur-containing cyclic compound of thiophene 2-Pr0pyl_thi〇phene) and 2,5-U-Diethylthiophene. Further, the processing temperature for performing the thermal reaction in a pressurized environment is 12 (between rc~i25t: 200911133' and the thermal reaction time is between 3 5 and 50 minutes. Therefore, the object of the present invention is to utilize natural plant toads. The sulfur component is firstly mixed with the legume amino acid hydrolyzate through the fermentation or acidification process, and added to the vegetable oil and then processed by heat treatment, and then can be adjusted into a liquid or solid powder vegetarian meat flavoring seasoning. It can be used in the production of various processed foods, and can be eaten by vegetarians or vegetarians, and the fragrance made from the celestial materials is in line with the requirements of modern people for the pursuit of nature and health. [Embodiment] The present invention is a kind of citron The method and the finished product of the seasoning material of the meat flavor flavor, and can be applied to the manufacture of the processed food. Among them, the method for preparing the meat flavor flavoring season mainly comprises the leaves or stems or the stems or the skin or the roots. The citron raw material is fermented or acidified by lactic acid bacteria to obtain a component 1 'mixed with the legume amino acid hydrolyzate, and added with vegetable oil 'heating under normal pressure or under pressure It should be made into a meat-like compound. The medicinal acid hydrolysate can be pure soybean wheat soy sauce or large ugly hydrolyzed amino acid, and the citron raw material is fermented after fermentation with lactic acid bacteria. The raw material is crushed and extracted by adding water, and then hydrolyzed and mixed with lysine. The sulfur-containing cyclic compound obtained by the above-mentioned preparation method includes: Thiodiphene and 5-methyl saliva ( 5-methyl-thiaZ〇le), 2,5-Dimethylthi〇Phene, 2-Propyl-thi〇Phene and 2,5_Diethyl_ The meat flavor of thiophene (2'5-Diethylthiophene). Further, under the pressure of 200911133, the working temperature is between 12Gt and 125t, and the thermal reaction is between 35~50 minutes. The natural material of the citron is used as a raw material, and the volatile acid is released by the hair Γ Γ , , , , , , , , , , 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂 油脂Understand, here: „For the implementation of the raw materials of the citron, and with the production process segmentation The production method of the present invention will be described in more detail. 1. Fermentation citron: Take the fragrant scented leaves, dry and dry, and put them into a sealed can, the purpose of which is to make the citron, anaerobic fermentation under the condition of 'lactic acid fermentation' The effect is to increase the content of lactic acid bacteria such as LaetQbadiius, Leuconostoc, Lactobacillus (B), Streptoococcus and Enter〇c〇ccus with the number of fermentation days. The smell changes, the color changes to blue, and (4) the sulfur component is released. Second, the raw material processing and additives: (1) fermented fragrant leaves: the scent of the scented water, the homogenizer is broken. (2) Ugly secret acid water (for example: pure bean wheat brewed lube oil or large ugly hydrolyzed amine acid): it mainly contains an amine acid composition, and has a soy sauce flavor in flavor. ' (3) Plant (10): Dagui pull oil, eucalyptus oil, or cole oil or peanut oil or sesame oil. 200911133 III. Heat treatment: The fermented citron leaf raw material is crushed to obtain better extraction effect. The extraction method is a method of extracting with hot water, which can be used at normal pressure or pressure (high pressure). The atmospheric pressure extraction method is similar to the conditions for preparing a cooking soup, and the product has a light fragrance. The pressure (high pressure) extraction method has good extraction efficiency, high solid matter acquisition rate, and strong meat flavor. The processing conditions are: temperature 120 ° C ~ 125 ° C, time 35 to 50 minutes. According to the above, the sulfur component produced during the fermentation of the camphor leaves is composed of dimethyl sulfide, carb〇n disulfide and aiiyi methyl sulfide contained in the young leaves. The sulfur-containing compound is hydrolyzed, and the fermented eucalyptus leaf water extract is mixed with the legume amino acid hydrolyzate (for example, pure bean-wheat soy sauce) to form a pork-flavored ingredient, which can be made into a vegetarian meat essence. Food-like flavors. The volatile composition of 'fresh young leaves' is different from that of fermented young leaves. The volatile constituents of fresh young leaves contain dimethyl sulfide, carbon disulfide and allyl methyl sulfide (aiiy 1). "Methyl sulfide" and other sulfur-containing compounds are the main reasons why consumers do not easily accept the citron. These sulphur-containing volatile components can be released by lactic acid fermentation and then heat-treated to produce oil or pure soybean milk. The small vines contained in the soy sauce form a monothiol (Thiophene) by heat reaction (Fig. 1), 5_methyl_thiaz〇le (Fig. 1), 2, 5 -2,5-Dimethylthiophene (Fig. 3), 2-Pr〇pyl-thiophene (Fig. 4) and 2,5-ethylethene (2) , 5-Diethylthiophene) (fifth) and other sulfur-containing cyclic compounds having a meaty 200911133 flavor component. In addition, the meat seasoning prepared by the present invention has a taste reaction which belongs to the product of the condensation of the Amino compound with the hydrazine compound, and the dehydration condensation reaction of the Amino compound with the compound to form the Mena anti-filament change. Color, while its Weiling may be an extension of sulfur-containing volatile components. After treatment (4), the county materials may be processed into liquid or solid powder vegetarian meat flavoring seasonings. In addition, the meat flavor flavoring made by the citron of the present invention can be applied to various processed foods, for example, glutinous or vegetarian fire steel materials, meat products such as sausages and fried meatballs, and aquatic products. Loose food, enzymes, and canned foods. In addition, if the tender leaves are used as raw materials, the (four) or solid powder vegetarian meat produced by the addition process is not used, and can also be used as soup and seasonings, such as instant noodles, instant soup, cooking, etc. . From this, it can be seen that the edible foods of the present invention can be used in a variety of food products, which can increase the flavor and diversify the vegetarian products, and are also suitable for use in foraging products. According to the above description, it is known that the present invention has completely broken through the traditional chemical synthesis seasoning production method, and conforms to the concept of encouraging the pursuit of Kang and nature, so it has industrial utilization, novelty and progress, and meets the invention patent requirements. The above is only the preferred embodiment of the present invention and is not intended to limit the scope of the present invention. That is, the equivalent changes and modifications made by the scope of the patent application of the present invention are all for the purpose of the present invention. The first figure is a sulfur-containing cyclic compound containing the sulfur-containing cyclic compound of the present invention. (Thiophene) mass spectrometry and chemical structure diagram. The second graph is a mass spectrum and chemical structure diagram of 5-Methylthiazole contained in the sulfur-containing cyclic compound produced by the present invention. The third graph is the mass spectrum and chemical structure of 2,5-Dimethylthiophene contained in the sulfur-containing cyclic compound produced by the present invention. The fourth graph is a mass spectrum and a chemical structure diagram of 2-Propyl-thiophene contained in the sulfur-containing cyclic compound produced by the present invention. · Fig. 5 is a mass spectrum and chemical structure diagram of 2,5-diethylthiophene contained in the sulfur-containing cyclic compound produced by the present invention. [Main component symbol description]