TWI572292B - A Method for Preparing Beef Flavor with Black Fructus as Base - Google Patents

Description

Black fungus-based beef flavor and preparation method thereof

The invention relates to a vegetarian meat flavored spice with beef flavor based on dried black fungus and a preparation method thereof. In particular, the present invention relates to a beef flavored spice obtained by heat-treating a dried edible mushroom (black fungus) as a substrate, and a composition thereof for seasoning and adding food.

Aroma is an important indicator of food deliciousness. Modern processed foods often reduce the loss of aroma components in foods during processing, which makes consumers less willing to purchase processed foods. Therefore, spices have become an indispensable additive element for processed foods, among which meat flavors are the focus of research in the field of spices. For example, Japanese Patent Application No. 2003-167302 relates to a method for producing a seasoning having a pungent taste and taste similar to that of a barbecue; and the Korean Patent Application No. 10-2013-0086953 relates to a method for A method of preparing a natural beef flavor, and the like. Meat flavors have also been widely used in fast food, puffed snack foods, frozen conditioning, meat processing and sauce conditioning.

Most of the meat flavors are based on animal meat as a source of spices. With the growing vegetarian culture and health culture in recent years, food industry players are paying more and more attention to the development of vegetarian products. Since vegan flavours cannot be used as a raw material for meat or spice plants, there are fewer options in terms of raw materials at the time of preparation, and technically speaking It is also more difficult, so many operators choose to use artificial chemical synthetic fragrance directly as a source of meat flavoring for vegetarian food.

However, due to modern people's awareness of health food safety, unlike the traditional methods of using artificial chemical synthetic flavors, food processors and food researchers have begun to focus on the development of meat flavors with natural flavors. . For example, in the Republic of China Patent Application No. 96134427, the invention relates to a method, a finished product and an application thereof for preparing a seasoning of a meat flavor flavor by using a natural plant toxin, which is treated by a lactic acid bacteria fermentation technique and heated to have a meat flavor. Seasonings are suitable for use in vegan foods.

In order to meet the requirements of food safety requirements and vegan foods for flavoring and flavoring, the present invention utilizes dried black fungus as a substrate to develop a beef flavored vegetarian meat flavoring by heat treatment.

Auricularia auricula-judae , also known as the cloud ear, is a fungus, a fungus, and a wood/cloud ear mushroom/fungus in English. It is a popular edible mushroom. Its taste is crisp and its nutritional value is extremely high. High, rich in plant collagen and cellulose, can effectively promote gastrointestinal motility; high calcium and iron content, with cooling blood to stop bleeding, can also improve the symptoms of anemia; the acid polysaccharide extracted from it is more antithrombotic Features.

Patent Application No. 096107824 of the Republic of China, which is a food containing black fungus component and a method for preparing the same, which is a black fungus powder obtained by drying the black fungus and then subjected to miniaturization treatment, and further reacting with the main ingredient component. mixing. It can mainly increase the absorption and ingestion of nutrients contained in black fungus and the side of consumption through its preparation method. Convenience. The prior art has not disclosed a substrate using black fungus as a heat-reactive fragrance, and the present invention firstly developed a dry black fungus as a substrate, and after heating, a flavor having a beef flavor can be produced, and the resulting heat-reactive fragrance can be applied. A composition that is flavored and added to food.

In view of the above purposes, the present invention utilizes edible mushroom-black fungus, which is dried and used as a substrate, and is heated to produce a flavor having beef flavor, which can be applied to vegetarian or foraging food processing as a flavor of beef flavor. A vegan natural additive.

Therefore, in one aspect, the present invention relates to a vegetarian beef flavor characterized in that the dried black fungus is used as a substrate, and the vitamin, the hydrolyzed vegetable protein, the xylose, the amino acid and the fatty acid are heated and reacted at 80 ° C to 120 ° C. Producer. In some embodiments of the invention, the moisture content of the dried black fungus is between 8 and 15%. In one particular embodiment of the present invention, wherein the vitamin-based vitamin B _1. In some other specific embodiments of the invention, the amino acid is selected from at least one of Methionine and Cystine.

In another aspect, the present invention provides a food flavoring composition comprising the aforementioned beef flavor.

In still another aspect, the present invention also provides a method for preparing the vegetarian beef flavor of the present invention, comprising: mixing dry black fungus with vitamins, hydrolyzed vegetable protein, xylose, acid acid and fatty acid, and adjusting the pH of the mixture. The pH is 5.0-8.0; and the mixture is heated at 80 ° C to 100 ° C for 30 to 60 minutes to obtain a vegetarian beef flavor.

In one particular embodiment of the present invention, wherein the vitamin-based vitamin B _1. In some other specific embodiments of the invention, the amino acid is selected from at least one of Methionine and Cystine.

In a specific embodiment of the present invention, the preparation method further comprises processing the vegetarian beef flavor into a paste or a powder.

Figure 1 Preparation method of vegetarian beef flavor

While the invention may be embodied in various embodiments, the embodiments illustrated in the drawings It is intended to limit the scope of the invention.

The invention relates to a black fungus-based beef flavor and a preparation method thereof, and can be applied to food seasoning. The preparation method of the beef flavored beef flavor is as shown in Fig. 1, mainly: mixing the dried black fungus with vitamins, hydrolyzed vegetable protein, xylose, amino acid and fatty acid; the mixture is at 80 ° C~ Heat at 120 ° C for 30 to 60 minutes to form a hot reaction flavor with beef aroma.

Example 1

First, different concentrations (A-1: 6.25 g/L, A-2: 10 g/L, A-3: 18.75 g/L, A-4: 25 g/L, A-5: 31.25 g/L) Dry black fungus powder, fatty acids such as fatty acid myristic acid, palmitic acid, stearic acid, oleic acid, 300g/L hydrolyzed protein, 5g/L xylose, 5g/L cysteine (Cys) and After 7.5 g/L of vitamin B _{1 was} uniformly mixed, the reaction was heated at 100 ° C for 1 hour to prepare a vegetarian beef reaction solution.

The above-mentioned vegetarian beef reaction solution was adsorbed by solid phase microextraction, and volatile compound analysis was carried out by gas chromatography mass spectrometry (Gas Chromatography, GC-MS). After comparison with the database of the value spectrum, a total of 34 volatile compounds were identified. According to the functional group classification, they can be divided into five major categories: 6 aldehydes, 8 hydrocarbons, alcohols and ketones. There are three types, eight kinds of sulfur-containing compounds, and nine kinds of heterocyclic compounds. The above results were further subjected to comparative analysis with various aroma compounds known to be related to beef aroma, and the analysis thereof is shown in Table 1 below.

As shown in Table 1, 15 kinds of aroma compounds related to beef aroma were identified in the reaction solution of beef, which were 4 kinds of aldehydes, 2 kinds of hydrocarbons, 1 kind of alcohols and ketones, and 4 kinds of sulfur compounds. And four kinds of heterocyclic compounds. Among them, the sulfur-containing compound is an important product of the thermal reaction, which makes the vegetarian beef reaction liquid have the main contributor of beef aroma; in addition, the heterocyclic pyrazine compound pair is also one of the main sources of beef aroma, mainly providing barbecue. the taste of. After further analysis according to the results in Table 1, the vegetarian beef reaction liquid prepared from the dried black fungus was similar to the beef aroma average of about 46.82%, and the vegetarian beef reaction solution prepared at a concentration of A-3 was 49.49. % is most similar to beef flavor, and the lowest concentration A-1 is similar to the degree of beef flavor. It is 45.72%.

Example 2

In order to make the beef flavor that is most similar to beef flavor, the dried black fungus is further prepared at different pH values, time and temperature under different conditions to find the most suitable preparation conditions. 18.75g / L dry black fungus as a substrate, with fatty acids such as myristic acid, palmitic acid, stearic acid, oleic acid, 300g / L plant hydrolyzed protein, 5g / L xylose (Xylose), 5g / L cysteine After mixing the amino acid (Cys) and 7.5g/L vitamin B ₁ at different pH values (5, 6, 7 and 8), different heating times (30, 40, 50 and 60 minutes) and different temperatures (90, The vegetarian beef reaction solution was prepared at 100, 110 and 120 ° C). Volatile compounds were adsorbed by solid phase microextraction and analyzed by GC-MS, and the percentage of aroma compounds related to beef aroma was identified. The experimental results are shown in Table 2 below.

As shown in Table 2, the beef flavor of the vegetarian beef reaction solution was compared with the pH value, and the percentage of beef flavor of the vegetarian beef reaction liquid was observed when the pH value was weakly acidic (pH 5-6) for thermal reaction treatment. Higher, if it is weakly alkaline, its beef flavor is poor; the results of heat treatment at different temperatures can be found that the beef flavor is higher when heated at 90-100 °C compared to 110-120 °C; Although the regular change can not be found by the heating time, the prepared beef is prepared by heating for 30 minutes under the preparation conditions of pH 5-6 and 90-100 ° C according to the first two types of preferred conditions. The reaction liquid has the most similar beef aroma (71.99%).

Based on the above results, it was confirmed that the dried black fungus of the present invention can be mixed with vitamins, hydrolyzed vegetable protein, sugar, amino acid, and fatty acid, and then reacted by heating to prepare a meaty flavor having beef aroma. In particular, the vegetarian beef flavor of the present invention is a pure vegetarian flavor prepared by drying black fungus as a base material, and can be used not only in vegan foods, but also in enhancing the aroma of the food beef and having high nutritional value. therefore, The invention can simultaneously take into consideration the food safety requirements of the vegetarians for the flavor of the vegetarian food and the flavoring of the flavoring, and is a breakthrough in the vegan meat flavoring.

Claims (7)

A vegetarian beef flavor characterized by drying black fungus as a substrate, heating with vitamin B ₁ , hydrolyzed vegetable protein, xylose, amino acid and fatty acid at 80 ° C to 120 ° C for 30 to 60 minutes. Producing the reaction; wherein the amino acid is selected from at least one of Methionine and Cystine; wherein the fatty acid is fatty acid myristic acid, palmitic acid, stearic acid, Oleic acid. The vegetarian beef flavor according to claim 1, wherein the dried black fungus has a moisture content of 8 to 15%. A food flavoring composition comprising the vegetarian beef flavor as claimed in claim 1. A method for preparing a vegetarian beef flavor according to claim 1, which comprises mixing dry black fungus with vitamin B ₁ , hydrolyzed vegetable protein, xylose, amino acid and fatty acid, and adjusting the pH of the mixture to pH. 5.0-8.0; and heating the mixture at 80 ° C ~ 120 ° C for 30 ~ 60 minutes to obtain a vegetarian beef flavor; wherein the amino acid is selected from the group consisting of Methionine and Cystine At least one of the fatty acids is myristic acid, palmitic acid, stearic acid, oleic acid. The preparation method according to claim 4, wherein the pH of the mixture is pH 5.0 to 6.0. The preparation method according to claim 4, wherein the mixture is heated at 90 to 100 ° C for 30 to 40 minutes. The preparation method according to claim 4, which further comprises processing the vegetarian beef flavor into a paste or a powder.