Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
  • A23L31/10—Yeasts or derivatives thereof
  • A23L31/15—Extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L31/00—Edible extracts or preparations of fungi; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/14—Yeasts or derivatives thereof
  • A23L33/145—Extracts

Definitions

• the present invention relates to a yeast extract, a preparation method and application thereof, and more particularly to a yeast extract having a rich sauce and a salty taste.
• Materials, preparation methods and their applications BACKGROUND OF THE INVENTION Yeast extracts are obtained by degrading proteins in yeast cells into amino acids and polypeptides, degrading nucleic acids into nucleotides, and extracting them from yeast together with other active ingredients such as B vitamins, glutathione, trace elements, and the like. Extracted from the cells, the prepared human body can directly absorb the concentrate of soluble, soluble nutrients and flavor substances. In recent years, with the improvement of people's living standards, people have put forward new requirements for the content of food.
• Yeast extract contains amino acids and peptides, and also contains various active ingredients such as nucleotides, vitamins, organic acids and minerals. It is delicious and rich in flavour and has a meaty aroma. It is an excellent food seasoning that combines the three functions of nutrition, seasoning and health care, and is increasingly popular among consumers. Because yeast extract has special flavoring effect and nourishing effect in food processing, it has a wide range of applications.
• yeast extract has been widely used in developed countries such as Europe, America and Japan, and accounts for 35% of the market demand for umami enhancer.
• Japan for example, in addition to partial self-production, a large amount of yeast extract is imported from abroad every year, and the consumption is increasing year by year.
• yeast extract As a food ingredient, yeast extract has been widely used in instant noodles, meat products, seasonings and the like.
• soy sauce production processes there are two main types of soy sauce production processes in China: one is a natural dew fermentation process, and the other is a low sodium chloride solid state fermentation process.
• the natural dew fermentation process is naturally fermented and the fermentation period is about 18 months.
• the flavor is good.
• the process has shortcomings such as long production cycle, excessive occupied space, slow capital turnover, low labor efficiency, and high product cost.
• soy sauce In order to promote the development of soy sauce in large-scale industrialization, the domestic low-sodium chloride solid-state fermentation production process is widely promoted in China. The production cycle is shortened to 1 month, with high output and low cost. Soy sauce currently produced by this method has occupied a major position in the soy sauce market, but its flavor is far less than that of natural fermented soy sauce. In order to improve the flavor of the soy sauce, it is necessary to add a preservative or other flavoring substance in the finished product. Zhong Ruimin et al., "Chinese Condiment", No.
• the yeast extract obtained in this literature has the following characteristics and is not suitable for use in soy sauce: 1) Amino acid nitrogen content is slightly ⁇ Amino acid nitrogen content is an important quality index of soy sauce, and yeast extract is added to soy sauce. The amino acid nitrogen content can be increased, but the amino acid content in the literature is slightly alkaline, so it is not suitable to be added to the soy sauce; 2) the color is light and meaty. This will have an adverse effect on the sauce flavor of the soy sauce.
• the present invention solves the above problems in the prior art.
• It is an object of the present invention to provide a method for preparing a yeast extract comprising the steps of: (a) Mixing yeast extract (paste), glucose, sodium chloride, glycine, hydrolyzed vegetable protein (HVP) and water in a reaction vessel; (b) subjecting the resulting mixture to thermal reaction; (c) after thermal reaction And formulating the obtained product; and (d) filtering the yeast extract after the reaction to obtain a filtrate containing the yeast extract.
• the method for preparing a yeast extract according to the present invention, wherein in the step ( d) may further comprise the step (e) of transferring the reacted material to a single-effect falling film evaporator and concentrating it to above 65 wt, preferably to 65-70 wt.
• the raw material composition in the step (a) is: 250-400 parts by weight (dry basis) of the extract of the yeast yeast, 6-10 parts by weight of glucose, 20-40 parts by weight of sodium chloride, 6- 10 parts by weight of glycine, 80-100 parts by weight (on a dry basis) of hydrolyzed vegetable protein and A suitable amount of water is allowed to have a concentration of 25-40% of the reactants.
• the mixture obtained in step (a) is at from 100 to 130. C, preferably at 110-120. C, a pH of 4.5-6.3, preferably a pH of 5.0-6.0, a thermal reaction of 40-90 minutes, preferably 50-80 minutes.
• step (c) 6-10% of sodium glutamate and 1.0-3.0% of 5"-inosinic acid disodium + 5"-guanosine are used.
• the product obtained is formulated with disodium acid, preferably by using 7-9 wt% of sodium glutamate and 1.5-2.5 wt% of disodium 5"-inosinate + 5"-disodium guanylate.
• step (d) the heat-reacted yeast extract is filtered with a 200 mesh filter cloth to prevent precipitation of the material from being introduced into the final product.
• the reacted material in the step (e), is concentrated in a single-effect falling film evaporator and concentrated to 65% or more, preferably to 65-70 wt. %.
• the production method according to the present invention can provide a deep red bright color having a sauce flavor and a sauce color, an aqueous solution having a transparent red bright color, and a fresh and salty yeast extract.
• the invention also relates to the use of the yeast extract obtained according to the method of the invention for the preparation of nutraceuticals, condiments and health supplements.
• FIG. 1 is a flow chart showing a production process of a yeast extract according to an embodiment of the present invention.
• Figure 1 shows the production process of the yeast extract according to the present invention, as follows: (a) yeast extract (paste), glucose, sodium chloride, glycine, hydrolyzed vegetable protein (HVP) And mixing the water in the reaction vessel; (b) subjecting the resulting mixture to a thermal reaction; (C) formulating the resulting product after the thermal reaction; and (d) filtering the yeast extract after the reaction to prevent The precipitate in the raw material is taken into the final product, and after filtration, a filtrate containing the yeast extract is obtained.
• yeast extract paste
• glucose glucose
• sodium chloride glycine
• HVP hydrolyzed vegetable protein
• the step (e) may further be included: transferring the filtrate containing the yeast extract to a single-effect falling film evaporator, and It is concentrated to above 65 wt, preferably to 65-70 wt.
• the raw material composition in the step (a) is: 250-400 parts by weight (dry basis) of yeast extract (paste), 6-10 parts by weight of glucose, 20-40 Parts by weight of sodium chloride, 6-10 parts by weight of glycine, 80-100 parts by weight (on a dry basis) of hydrolyzed vegetable protein and an appropriate amount of water having a concentration of the reactants of 25-40%.
• the mixture obtained in step (a) is at from 100 to 130.
• C is preferably 100-120. C, and more preferably 110-120.
• the reaction is carried out at a pH of 4.5 to 6.3, preferably 5.0 to 6.0, for 40 to 90 minutes, preferably 50 to 80 minutes.
• Maillard Reaction a heat-reactive Maillard reaction
• Maillard reaction is the reaction between reducing sugars is carried out with amino acids, are the main source of food flavor. Free amino acids and reducing sugars in foods are important players in the Maillard reaction. The factors influencing the Maillard reaction are: temperature/time, water activity/moisture content, pH and reactant composition.
• the present invention achieves the desired product flavor by controlling the amount of components and reaction conditions involved in the reaction.
• step (c) 6-10% of sodium glutamate and 1.0-3.0% of 5"-inosinate disodium + 5"-guanosine are used.
• the resulting product is formulated with disodium acid, preferably using 7-9 wt% of sodium glutamate and 1.5-2.5% by weight of 5"-inosinate disodium + 5"-disodium guanylate. Provisioning.
• step (d) the yeast extract after the heat reaction is filtered with a 200 mesh filter cloth.
• the reacted material in the step (e), is concentrated in a single-effect falling film evaporator and concentrated to 65% or more, preferably to 65-70 wt. %.
• the taste nucleotide disodium is a nucleotide food preservative which is mixed by 5"-inosine disodium (IMP) and 5"-guanylic acid disodium (GMP) in a ratio of 1:1. Into, can be directly added to the food, to enhance the effect.
• the most economical and effective umami enhancer is one of the main flavor ingredients such as instant noodle seasoning package, seasoning such as chicken essence, chicken powder and fresh soy sauce.
• Nucleotide is a component of ribonucleic acid in cells.
• the 5"-inosinic acid and 5"-guanylic acid in nucleotides are widely found in various meats and mushrooms in nature. Special and intense umami. Today's science and technology can produce these two substances at a high purity of 4 ⁇ for use by convenience food manufacturers through large-scale industrialization.
• IMP 5"-Monthic acid disodium
• GMP - guanylate disodium
• I+G a taste nucleotide disodium
• the yeast extract used in the present invention is The raw yeast is baker's yeast with a protein content of 55% or more, which is cultured in molasses.
• the invention will be further illustrated in connection with some embodiments.
• Example 1-7 Production of yeast extract Example 1 First, 250 parts by weight (dry basis) of yeast extract (paste), 6 parts by weight of glucose, 20 parts by weight of sodium chloride, 6 Parts by weight of glycine, 80 parts by weight (on a dry basis) of hydrolyzed vegetable protein, and 600 parts by weight of water were mixed in one reaction vessel. Then, the resulting mixture was transferred to a reaction vessel, and then the mixture was thermally reacted at 40 ° C for 4 minutes at 100 ° C, pH 4.5. After the precipitation was heated, a weight ratio of 6 wt% of sodium glutamate and 1.0% by weight of "5"-disodium monoester + 5"-disodium guanylate" were added.
• a yeast extract product having the following characteristics can be obtained: the obtained product is a sauce flavor, a deep red bright color having a sauce color, and the aqueous solution is a transparent red bright color, and is fresh and salty.
• Examples 8-11 Use of yeast extract prepared according to the method of the present invention in soy sauce
• the product prepared by the present invention was added to Yichang Yimeitang fermented soy sauce in a certain weight ratio.
• the yeast extracts in amounts of 0.5%, 1.0%, 1.5% and 2.0% obtained in Example 4 were respectively tested in Examples 8 to 11 shown in Table 2, and the results showed When the amount of 1.0% by weight is used, it can effectively mask the fermentation odor, highlight the product's sauce, and ease the straightness of the soy sauce, making the taste softer and more mellow.
• Use other proportions of yeast extract The results of the test 3 of the added amount are shown in Table 2 below. Comparative Example 1 was not strong.
• the flavor, color and mouthfeel characteristics of the soy sauce extracted into the yeast extract are not added to the soy sauce of the yeast extract, slightly fermented ammonium, dark color, not red and bright; umami - slightly mouthfeel.
• the characteristics of the product in terms of flavor, color, mouthfeel, and amino acid nitrogen content of the product are shown in Table 2 below when the soy sauce added to the yeast extract is compared with the soy sauce to which the yeast extract is not added. It can be seen from the experiment that the yeast extract prepared by adding the method according to the invention to the soy sauce can mask the bad odor generated during the processing and highlight the product sauce; the coordination and balance can be compared with the control sample without the yeast extract. It tastes, smoothes the product's direct sensation, makes the taste more natural and soft, and mellow; improves the quality indicators such as amino acid nitrogen of the product. Table 2
• Examples 12-15 Use of Yeast Extract Prepared According to the Method of the Invention in Sauces
• the products prepared according to the invention are added to the coloring sauce in a certain weight ratio.
• the yeast extracts in amounts of 0.5%, 1.0%, 1.5%, and 2.0% obtained in Example 4 were respectively tested in Examples 12-15 shown in Table 3, and the results showed When used in an amount of 1.0% by weight, the obtained product has a rich aroma, a bright red color, a good umami taste, a soft mouthfeel and a mellow taste.
• the balance of various flavors makes the aroma and taste of the product more round and harmonious, thus improving the grade of the product.

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• Life Sciences & Earth Sciences (AREA)
• Mycology (AREA)
• Engineering & Computer Science (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Microbiology (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Seasonings (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Soy Sauces And Products Related Thereto (AREA)
• Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
• Preparation Of Compounds By Using Micro-Organisms (AREA)

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• 2008
  • 2008-02-21 CN CN2008100061866A patent/CN101513246B/zh not_active Expired - Fee Related
  • 2008-09-01 TR TR2010/06957T patent/TR201006957T1/xx unknown
  • 2008-09-01 RU RU2010137647/10A patent/RU2455833C2/ru active
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  • 2008-09-01 JP JP2010547028A patent/JP5398745B2/ja active Active
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