TW201703648A - Thermal reaction spice with seafood flavor prepared from dried winter mushrooms for adding seafood flavor in pure vegetarian or meat dishes - Google Patents

Abstract

The present invention relates to a vegetarian seafood spice using dried winter mushrooms as base material added with amino acid and sugar and processed through a thermal reaction, and a preparation method thereof. The vegetarian seafood spice of the present invention utilizes winter mushrooms that have been dried and stored for a period of time as basic material for preparing thermal reaction spice, which is different from the conventional seafood spice that is prepared using seafood extract solution added with amino acid and sugar and through a thermal reaction. Thus, the spice of the present invention can be used not only as a whole vegetarian seafood flavor spice, but also for meat processed food.

Description

Dry Flammulina velutipes preparation of hot-reactive spices with seafood flavor

The invention relates to a method for preparing a sea-based (sea bass) flavored sea-based spice by using a dried Flammulina velutipes as a substrate, and a preparation method thereof, in particular, a mushroom which is dried and then stored for a period of time as a basic material of a heat-reactive fragrance. The processed product is heated to produce a spice with a seafood flavor, which can be used in pure vegetarian or foraging foods to add aroma of seafood to the food.

In recent years, vegetarian diet has become more and more popular, and the vegetarian population is gradually increasing, regardless of religious strength or health factors. Nowadays, vegetarian food processing is no longer limited to the original flavor of plants. It also has vegetarian or processed foods such as vegetarian meat and vegetarian seafood, which can increase the variety of vegetarians in vegetarian choices, and at the same time have both delicious and healthy. The public's acceptance of vegetarian diet has increased. In order to increase the aroma of meat or seafood in vegetarian processed foods, artificial chemical synthetic flavors have been used as a seasoning method for processed foods, but they are not in line with the health and natural requirements pursued by modern people. Therefore, the food processing industry and food research have begun to work on natural plants to make spices with aromas of foraging.

For example, Patent Application No. 96134427, the invention is a method, a finished product and an application thereof for making a seasoning of a meat flavor with a citron. Natural plants The camphor is treated with lactic acid bacteria fermentation technology and heated to make a seasoning with meat flavor, which can be applied to pure vegetarian food. Even so, there is no vegetarian flavor with a seafood flavor. At present, the vegetarian flavor is made by using a marine extract and adding an amino acid and sugar to heat the Mena reaction. Strictly speaking, The process is not vegan.

For the breakthrough of vegans for vegetarian foods with seafood flavors In order to meet the requirements of natural food safety at the same time, the present invention utilizes dried Flammulina velutipes as a substrate, and uses a heating reaction technique to develop a hot reaction flavor having a seafood flavor.

Flammulina velutipes is named for the genus Tricholoma, small flame, and the shape of the entity is like the ginseng. The Japanese call it enokitake mushroom. The English is winter mushroom, which is one of the world's major edible fungi. Flammulina velutipes is delicious and tasteful. It is rich in nutrients, high in protein, high in fiber and low in lipid. It is also rich in vitamins and minerals. It is especially rich in lysine and arginine. The development of children's intelligence is known as the wisdom of mushrooms.

Patent application number 201310102804.8 discloses a kind of mushroom powder The preparation method is to solve the problem that the fresh Flammulina velutipes has a short shelf life and is difficult to store and transport. The invention focuses on drying and storing fresh Flammulina velutipes at different temperatures for a period of time, and then discovering that the dried Flammulina velutipes has a similar aroma of marine products, thereby preparing and processing the same as a flavor of vegetarian seafood.

In view of the above, the present invention utilizes a natural plant, the enoki mushroom, It is dried and stored for processing to produce a vegan flavor with a seafood flavor. That is, one aspect of the present invention relates to a vegetarian aroma which is produced by heating and reacting a dried and stored Flammulina velutipes with an amino acid, a nucleotide, a fatty acid and a saccharide.

In another aspect, the present invention relates to a method for producing a vegetarian seafood. The method comprises the following steps: drying the Flammulina velutipes at 35-55 ° C for 10-35 hours and storing at 35-55 ° C for 5 weeks; pre-treating Flammulina velutipes with Arginine and Alanine , Glycine, Taurine, and Glucose are mixed, and the pH of the mixture is adjusted to pH 7.0-8.0; and the mixture is heated at 100 ° C for 120 minutes. A hot reaction flavor with a seafood flavor.

Therefore, the purpose of the present invention is to utilize the natural plant enoki mushroom to make it It can be prepared into a variety of processed foods through drying and storage processes, followed by mixing with amino acids and sugars, and then subjected to thermal reaction processing. It can be applied to all kinds of processed foods, and is also in line with natural safety and health. demand.

Figure 1 Preparation method of vegetarian seafood

The invention relates to a vegetarian seafood flavor prepared by using dried Flammulina velutipes as a substrate and a preparation method thereof, and can be used for the manufacture of processed foods. The preparation method of the hot reaction flavor with seafood flavor is mainly as follows: fresh Flammulina velutipes is dried at 35-55 ° C for 10-35 hours and stored at 35-55 ° C for 5 weeks to obtain dried Flammulina velutipes, and then with amino acid. A mixture of nucleotides, fatty acids and sugars is heated to form a hot reaction flavor with a seafood flavor.

Example 1

The fresh Flammulina velutipes were air-dried at 35, 40, 45, and 50 °C, respectively, and stored at this temperature for 5 weeks. Then, the dried Flammulina velutipes was tasted by the preferred functional evaluation method, and a total of 16 were trained. The evaluator's 7-point questionnaire is used for statistics. The dried Flammulina velutipes at different temperatures have three items: Dried Squid Flavor, Feed Flavor, and Dried Mushrooms Flavor. The degree is scored. Each of the product reviewers evaluated 4 samples of the same amount of dried Flammulina velutipes at room temperature without interference, and the samples were blindly coded to avoid preconceptions.

The test results of the favorite functional test of dried Flammulina velutipes are shown in Table 1. Show. It can be seen from the results of Table 1 that, as a result of the scores of 16 panelists, the dry squid has a stronger flavor of dried squid as the drying and storage temperature increases, while the taste of the feed flavor is reversed; The flavor is stronger at 45 ° C and 50 ° C. It can be seen that fresh Flammulina velutipes has no obvious odor, and it is dried by different temperatures and after 5 weeks of storage time, the dried Flammulina velutipes will emit special seafood flavor.

Example 2

In order to further understand the sea-flavored ingredients of Flammulina velutipes after dry storage, in this example, dried Flammulina velutipes which were dried and stored at 45 ° C and 50 ° C for 1 to 5 weeks, respectively, were dried by Solid Phase Microextraction (SPME). Analysis of the changes in the aroma components of Flammulina velutipes. Among the SPME analysis results, 17 and 18 volatile components were identified, including alcohols, esters, aldehydes, ketones, acids, nitrogen-hydrogen compounds, and heterocyclic compounds. Among them, there are compounds related to the aroma of shrimp and crab seaweed: the heterocyclic compound contains 2,5-dimethyl pyrazine or 2,6-dimethyl pyrazine, and the aldehyde compound such as benzaldehyde is shown in Table 2 and Table 3. At the same time, it can be noticed that the 50 °C group with the most aroma of seafood has a tendency to gradually increase the content of aroma compounds with the increase of the storage time. From the above results, it was found that the dried Flammulina velutipes gradually produced a marine flavor aroma compound after drying and storage for 5 weeks.

Example 3

After understanding the aroma components of the dried Flammulina velutipes, the preparation of the thermoreactive flavors was followed by aroma analysis. The main preparation process is as shown in Fig. 1 : fresh Flammulina velutipes are air-dried at 35, 40, 45, 50 ° C temperature and stored at this temperature for 5 weeks, respectively, to obtain dried Flammulina velutipes. The dried Flammulina velutipes, arginine, alanine, glycine, taurine and sugar are mixed uniformly with distilled water. The formula of the experimental reactant usage is shown in Table 4 below, and the uniformly mixed sample is kept at 100 ° C in the eucalyptus oil. The reaction was heated in a bath for 120 minutes, and after the reaction was completed, the seal was allowed to stand for one day. After Strecker degradation occurs via heating, based on dried Flammulina velutipes The hot reaction fragrance produces hydrogen sulfide, amine and acetaldehyde. These compound carbonyl compounds can further form heterocyclic compounds including furan, pyrazine, thiazole, thiophene and the like.

After preparing the heat-reactive fragrance, in the same manner as in Example 1, the preferred function was carried out. Tasting test method for Donggaya Flavor, Seafood Flavor, Nuts Flavor, and Mushroom Flavor (Mushrooms Flavor) and other four projects, according to their preference for evaluation, the results of the evaluation are shown in Table 5.

As shown in Table 5, the heat reversed by the addition of dried Flammulina velutipes The flavor should have a rich melon flavor; in the group of heat-reactive flavors of dried Flammulina velutipes dried at 35 ° C and 40 ° C for 5 weeks, it has a more pronounced nutty flavor and a slightly mushroom flavor. Finally, the 45 ° C and 50 ° C groups are different according to the pH value. There are differences: when the acid-base value is 5-6, the heat-reactive fragrances in the 45°C and 50°C groups have both seafood flavor and nut flavor; the acid-base value is 7-8, 45°C and 50°C. The hot reaction flavors of the group are flavored with a rich seafood flavor.

Example 4

The heat-reactive flavor of Example 3 was continued, and a group having a richer seafood flavor was selected: a heat-reactive flavor produced by drying the Flammulina velutipes at 45 ° C and 50 ° C to the 5th week under the condition of pH 7 or 8 (F45) -7, F45-8, F50-7 and F50-8) and the blank group (Blank) without adding dried Flammulina velutipes, the aroma substances were extracted by steam distillation and solvent extraction, and identified. The results showed that 49 kinds and 64 kinds of volatile components were identified in the 45 °C group and the 50 °C group, including aroma compounds such as alcohols, aldehydes, ketones, esters, acids, nitrogen compounds and heterocyclic compounds. The aroma compound was added 2-3 times or more to the dried Flammulina velutipes material of Example 2. Moreover, as shown in Tables 6 and 7, the types of compounds related to aroma of marine products also increased, including: the above results correspond to the sensory evaluations of Example 4.

According to the above description, the present invention breaks through the conventional method of chemically synthesizing artificial flavor, and uses a natural plant having healthy and nutritious value as a vegan food and a hot reaction flavor having a seafood foraging flavor, which not only provides a natural and safe vegetarian processing. Food flavoring and fragrance, so that vegans can enjoy vegetarian and processed foods with both health and flavor, and also solve the problem that the sweet-keeping period of Flammulina velutipes is short and difficult to store.

Claims (8)

A savory flavoring agent which is produced by using a dried and stored Flammulina velutipes, and reacting with an amino acid, a nucleotide, a fatty acid, and a saccharide. The prime marine fragrance according to claim 1, wherein the heating reaction is carried out at 100 ° C for 120 minutes. The aroma of the seafood according to claim 1, wherein the mushroom is dried at 35-55 ° C for 10-35 hours and stored at 35-55 ° C for 5 weeks. The prime seafood flavor according to claim 3, wherein the Flammulina velutipes is dried at 40-50 ° C for 10-20 hours and stored at 40-50 ° C for 5 weeks. The aroma of the seaweed, wherein the water activity (WA) of the Flammulina velutipes dried and stored is between 0.33 and 0.44. A method for preparing a vegetarian seafood flavor according to claim 1, which comprises: pretreating the Flammulina velutipes by drying at 35-55 ° C for 10-35 hours and storing at 35-55 ° C for 5 weeks; Flammulina velutipes is mixed with Arginine, Alanine, Glycine, Taurine and Glucose, and the pH of the mixture is adjusted to pH 7.0-8.0; The mixture was heated at 100 ° C for 120 minutes to prepare a thermally reactive flavor having a seafood flavor. The method of claim 6 further comprising drying the resulting thermally reactive perfume to a powder. The method of claim 6 further comprising modulating the resulting thermally reactive perfume into a paste.