WO2010072101A1

WO2010072101A1 - Condiment containing extract of beer yeast and production method thereof

Info

Publication number: WO2010072101A1
Application number: PCT/CN2009/074587
Authority: WO
Inventors: 俞学锋; 李知洪; 余明华; 姚鹃; 李库; 李沛; 唐冠群
Original assignee: 安琪酵母股份有限公司
Priority date: 2008-12-24
Filing date: 2009-10-23
Publication date: 2010-07-01
Also published as: AU2009329661A1; CN101756152A; GB2478205A; AU2009329661B2; CN101756152B; GB2478205B; GB201105015D0; GB2478205C

Abstract

A condiment containing an extract of beer yeast and production method thereof, said condiment comprises an extract of beer yeast 50-70wt%, a fresh sweet flavour 8-15wt%, an edulcorant 12-25wt% and a salt 10wt%, said production method comprises: mixing said raw materials; diluting them with water, wherein the concentration of dry matter is 30-50%; making them reacting in a reactor, wherein the temperature is 85-95℃, the time is 40-70 minutes; cooling them.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a yeast extract product, and more particularly to a flavor blended type brewer's yeast extract product, and to the present invention A method for producing a flavored type brewer's yeast extract product. BACKGROUND OF THE INVENTION Yeast extracts are obtained by degrading proteins in yeast cells into amino acids and polypeptides, decomposing nucleic acids into nucleotides, and combining them with other active ingredients such as B vitamins, glutathione, and elemental elements. Extracted from yeast cells, the resulting human body can directly absorb the soluble and soluble concentrate. In recent years, with the improvement of people's living standards, people have put forward new requirements for the content of food. Various foods are increasingly developing in the direction of natural, convenient, delicious and multifunctional. Food seasonings have also been brewed from previous uses. Seasonings or chemical seasonings are turning to natural compound seasonings with a higher taste; the condiment market is also moving towards medium-to-high-end, delicious, convenient, natural, nutritious compound seasonings. 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. The global market demand for yeast extract is estimated at $1.5 billion per year. Some food additive companies in Europe, such as DSM, have stood at the forefront of this field, offering two-thirds of the market. Growth in this market remains strong, reflecting the need for natural and effective flavor enhancers. Yeast extracts are widely used in the catering industry to adjust the desired flavor, acidity, chew and so on. In its case of application, it also has an effect on the taste of peppers and meat, which may create opportunities for the cost of ingredients or enhance flavor. An edible seasoning and a manufacturing process, in particular a concentrated chicken powder and a manufacturing process, are disclosed in Chinese Patent Application No. CN 101181046. The concentrated chicken powder is as follows: fresh chicken meat, fresh chicken oil, flavoring, yeast extract, inosinic acid, guanylic acid, white sugar, salt, monosodium glutamate; The production process of chicken powder is as follows: raw material pretreatment, ingredients, cooking materials, trays, drying, cooling and crushing, packaging. Through the above process, the combination of ghrelin, inosinic acid and guanylic acid promotes the synergistic effect of freshness. In each compounding, the standard balance is carried out according to the process, so that the taste of chicken products is improved. The umami and flavor are much higher than the usual indicators. However, this method requires animal fat such as fresh chicken pieces and fresh chicken slab oil, which makes the cost of the finished product too high and the economic benefits are not obvious.

In the fifth issue of China Food Additives in 2004, a "Flavour Flavor and Its Application in Meat Products" was published, which introduced the main ingredients of meat flavor: amino acids, sulfur compounds, reducing sugars and Derivatives, alpha-diketone materials, flavor enhancers, fats. The meat flavor mainly plays a role in aroma, meat flavor, and odor in the processing of meat products. It can be seen from the prior art that in order to produce a flavoring agent having a meaty flavor and an umami taste, animal fat is added to the raw material. The production cost is too high, the product storage time is short, and the flavor is affected by the original animal fat. SUMMARY OF THE INVENTION The yeast extract product of the present invention solves the defects in the prior art and makes the present invention through the selected raw materials. The yeast extract product can effectively improve the taste of the end product, enhance the flavor, and enhance the nutritional value. The main raw material of the yeast extract product of the present invention is a brewer's yeast extract, which is made from a beer industry by-product, a beer-fermented yeast. The brewer's yeast extract has a certain aroma, but the characteristic umami is not obvious. The taste is slightly bitter due to the beer composition. According to the method of the present invention, the yeast extract product of the present invention can enhance the mouthfeel of the brewer's yeast extract, enhance the umami taste and the application effect, and add the yeast extract product of the present invention to various dishes and fillings. It can enhance the umami taste of yeast extract and improve the characteristic aroma and application effect of yeast extract. A yeast extract product according to the present invention, comprising: a brewer's yeast extract, a savory agent, a sweetener, and a salt, wherein the amount of each component is by weight: beer yeast pumping Extract: 50-70%, umami: 8-15%, sweetener: 12-25%, salt: 10%, Wherein the umami agent is one or more selected from the group consisting of sodium glutamate, sodium 5'-inosinate, sodium 5'-guanylate, L-glutamic acid, sodium succinate; The sweetener is selected from one or both of sucrose and glucose. According to the yeast extract product of the present invention, the amount of the brewer's yeast extract is 60% by weight. The yeast extract product according to the present invention, wherein the amount of the umami agent is 10% by weight. A yeast extract product according to the present invention, wherein the amount of the sweetener is 20% by weight. The present invention provides a method for producing a yeast extract which is prepared by a thermal reaction using a brewer's yeast extract, a savory agent, a sweetener, and a salt, and more particularly, relates to extracting yeast. A method of performing a thermal reaction of a yeast extract product at a temperature. A method for producing a yeast extract product according to the present invention, the method comprising:

(1) mixing raw materials including by weight: brewer's yeast extract: 50-70%, umami: 8-15%, sweetener: 12-25%, salt: 10%, Wherein the umami agent is one or more selected from the group consisting of sodium glutamate, sodium 5'-inosinate, sodium 5'-guanylate, L-glutamic acid, sodium succinate; The sweetener is selected from one or two of sucrose and glucose. (2) The mixed mixture is diluted with water, wherein the concentration of the thousand substances is 30-50%.

(3) The diluted mixture is added to the reaction vessel for reaction, the reaction temperature is 85-95 ° C, and the reaction time is 40-70 minutes.

(4) Cooling to obtain the finished product. According to the method of the present invention, the amount of the brewer's yeast extract is preferably 60% by weight. According to the method of the present invention, the amount of the umami agent is preferably 10% by weight. According to the method of the present invention, the amount of the sweetener is preferably 20% by weight. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing a yeast extract product according to the present invention: FIG. 2 is a view showing a yeast extract product of the present invention in terms of taste characteristics, taste characteristics and the like and a control sample (ordinary yeast pumping) A schematic diagram of the comparison of the extracts. Fig. 3 is a graph showing the analysis of the yeast extract product according to the present invention, the control sample of the common yeast extract, and the similarity of the meat flavor. Figure 4 is a graph showing the aroma stability analysis of a yeast extract product according to the present invention and a conventional yeast extract control sample. BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a commercially available yeast extract prepared by autolysis of beer yeast is used. Among them, based on the total amount of yeast extract, its protein content is greater than 40%, and the content of thousands of substances is greater than 65%; the use of various amino acids, hydrolyzed vegetable protein, reducing sugar for food-grade or pharmaceutical-grade raw materials, all from the market Purchased. Referring to Figure 1, there is shown a flow chart of a method for producing a yeast extract product according to the present invention, wherein after mixing the raw materials, water is diluted to a concentration of 30-50% by weight, and then The temperature is raised by heating and subjected to a thermal reaction for a certain period of time, and finally cooled to obtain a finished product. Example 1 55% by weight of brewer's yeast extract, 7% sodium 5-galate, 8% 5,- sodium guanylate, 20% sucrose, and 10% salt, diluted with water and all It was added to the reaction vessel at a reaction temperature of 90. C, reaction time 60 minutes. After the reaction is cooled, a viscous paste-like semi-fluid having a characteristic flavor of the product is obtained, and based on the total amount of the obtained product, the content of the substance is 57% by weight, wherein, based on the amount of the substance, the substance is The protein content is greater than 6% by weight. Example 2 60% by weight of brewer's yeast extract, 5% sodium glutamate, 5% sodium succinate, 10% sucrose, 10% glucose, and 10% salt, diluted with water and added to the reaction kettle. , anti The temperature should be 85. C, reaction time 70 minutes. After the reaction is cooled, a brown viscous paste-like semi-fluid having the characteristic flavor of the product is obtained, and based on the total amount of the obtained product, the content of the substance is 70% by weight, wherein, based on the amount of the substance, the substance is The protein content is greater than 7% by weight. Example 3 70% by weight of brewer's yeast extract, 2% sodium glutamate, 5% 5,-inosinate and 5,- sodium guanylate, 1% L-glutamic acid, 12% Glucose, and 10% salt were mixed, diluted with water and added to the reaction vessel at a reaction temperature of 95. C, reaction time 42 minutes. After the reaction is cooled, a viscous paste-like semi-fluid having a characteristic flavor of the product is obtained, and based on the total amount of the obtained product, the content of the substance is 66% by weight, wherein, based on the amount of the substance, the substance is The protein content is greater than 6% by weight. Figure 2 is a comparison of flavor improvement in a yeast extract product according to the present invention relative to a conventional yeast extract as a control. As can be seen from Fig. 2, the yeast extract product of the present invention has a great improvement in flavor compared to the conventional yeast extract, and in particular, the improvement effect on bitterness and astringency is remarkable. Since the present invention provides a flavor-adjusted yeast extract product, and there is no quantifiable standard for the range and effect of the flavor, we use electronic equipment (equipment: produced by Alpha-Mos, France) The fox type electronic nose) analyzes the difference between the yeast extract product produced according to the method of the present invention and a common control sample and a meat flavor standard. The control results are shown in Figures 3 and 4. Fig. 3 is a graph showing the analysis of the yeast extract product according to the present invention, the control sample of the common yeast extract, and the similarity of the meat flavor. As shown in Fig. 3, the percentage of the horizontal axis indicates the odor similarity between the yeast extract product of the present invention and the meat flavor, and the vertical axis indicates the odor similarity between the control sample and the meat flavor. It can thus be seen intuitively that the yeast extract product of the invention is significantly closer to the standard of meat flavor than the control sample. Figure 4 is a graph showing the aroma stability analysis of a yeast extract product of the present invention and a conventional yeast extract control sample. As can be seen from Fig. 4, the odor of A (control) varies rapidly with the extension of the storage date; and the odor of the yeast extract product B of the present invention is more stable. This is important for a product used for seasoning. Invention application real-risk: The yeast extract products of the present invention are added to the vegetarian dishes by using two methods of pre-preparation and pre-cooking before cooking, and adding different proportions according to the gradient experiment method. Several sensory evaluators compared the flavors. The results showed that: The invention was more suitable before the pan, and the added amount was 0.3%~3.0% relative to the total mass of the dish, which significantly enhanced the taste, aftertaste and aroma of the food. effect. Vegetarian: Spicy tofu thousand.

1Add sequence experiment: Reference staff: 22 people

2 Accurate addition experiment: Reference staff: 26 people

After the above actual-risk description: The exact amount should be 4.6 scoops (about 1% - 1.5%). The order of addition has not changed. Cooking time should not be less than 5 minutes. Supplementary note: In the north and in the heavier places, the dosage can be increased. The addition is made with the same amount of addition. The addition is lighter than the finished one. The cooking time is made in the kitchen.

2, dishes: tea tree bacteria pot pot tea tree thousand pots added time sequence experiment: staff members:

The name of the product, the order of the force, the number of people, the ratio, the number of tea tree, the pot, the strength of the work, the force of the mouth, the taste is good, 5 people, 33%

Adding a force before the pot, think that the taste is good, accounting for 53% of 8 people. Remarks that the taste is the same as 2% of people 13% Accurate addition of tea tree bacteria pot: Experimental staff: 20 people

After experiment and tasting results: The amount of tea tree bacteria should be 2 scoops - 3 scoops < 2% - 3% > The main reason is that the pots are too spicy, so the amount of addition needs to be increased.

Vegetarian stuffing materials, fresh cabbage, Chinese cabbage, invention products, salt, starch, vegetable oil, experimental solution, the following basic formula: vegetarian dish 400 grams of water 350 ginger, 10 grams of MSG 2 grams of inventions, 4.8 grams of salt, 4 grams Hu # powder 3 grams of other appropriate amount to add the highest dosage and no addition test for the light taste type and home flavor type of the stuffing stuffing.

2. Add the minimum amount and the no-addition in the original flavor of the vegetable stuffing and the addition of the mushroom silk. Real-risk results:

in conclusion:

1) Experiments have shown that application in cabbage fillings is feasible and has good results.

2) The experimental results show that the application in the vegetable filling is also feasible, but a few participants do not agree with the change of odor. The effect of the product on the odor can be improved by adjusting the recipe of the green filling. Garlic Cabbage This trial used the invention and other similar products on the market, a hot pot balm (the cost price is similar to the invention).

Experiments have shown that in this dish: 0.5% of the invention is used, which is better than similar controls on the market. After the use of the control, the original flavor of the dish itself was suppressed. The invention has been described in terms of exemplary embodiments. However, it is to be understood that the scope of the invention is not limited to the disclosed embodiments. On the contrary, the scope of the invention is intended to cover the modifications and equivalents Cause Therefore, the scope of the claims should be accorded to the broadest interpretation so as to include all such modifications and.

Claims

Claims A yeast extract product comprising: a brewer's yeast extract, a savory agent, a sweetener, a salt, wherein the amount of each component is by weight:

Brewer's yeast extract: 50-70%, umami: 8-15%,

Sweetener: 12-25%,

Salt: 10%,

Wherein the umami agent is one or more selected from the group consisting of sodium glutamate, sodium 5-, sodium monogluconate, sodium 5-guanylate, L-glutamic acid, sodium succinate The sweetener is selected from one or both of sucrose and glucose. The yeast extract product according to claim 1, wherein the amount of the brewer's yeast extract is 60% by weight. The yeast extract product according to claim 1, wherein the amount of the umami agent is 10% by weight. The yeast extract product according to claim 1, wherein the amount of the sweetener is 20% by weight. A method of producing a yeast extract product, the method comprising:

(1) mixing raw materials including by weight:

Bacillus yeast extract: 50-70%, umami: 8-15%,

Sweetener: 12-25%,

Salt: 10%,

Wherein the umami agent is one or more selected from the group consisting of sodium glutamate, sodium 5-, sodium monogluconate, sodium 5-guanylate, L-glutamic acid, sodium succinate The sweetener is selected from one or both of sucrose and glucose.

(2) diluting the mixed mixture with water, wherein the concentration of the thousand substances is 30-50%, (3) The diluted mixture is added to the reaction vessel for reaction, and the reaction temperature is 85-95. C, reaction time 40-70 minutes,

(4) Cooling to obtain the finished product.

The method according to claim 5, wherein the amount of the brewer's yeast extract is 60% by weight.

7. The method of claim 5, wherein the amount of the umami agent is 10% by weight.

8. The method according to claim 5, wherein the amount of the sweetener is 20% by weight.