WO2011050673A1

WO2011050673A1 - Vegetarian seasoning juice and preparation method thereof

Info

Publication number: WO2011050673A1
Application number: PCT/CN2010/077667
Authority: WO
Inventors: 俞学锋; 李知洪; 余明华; 姚鹃; 刘政芳; 李沛; 唐冠群
Original assignee: 安琪酵母股份有限公司
Priority date: 2009-10-27
Filing date: 2010-10-12
Publication date: 2011-05-05
Also published as: CN102048103A; CN102048103B

Abstract

A vegetarian seasoning juice and preparation method thereof, the material of the seasoning juice comprises yeast extract, hydrolyzed vegetable protein, xylose, vitamin B1, spinage powder, onion extract and lentinus edodes extract.

Description

Vegetarian savory juice and preparation method thereof This application claims to be Chinese patent application filed on October 27, 2009, the application number is 200910207052. 5, the invention name is "a vegetarian umami juice and its preparation method" Chinese patent application Priority is hereby incorporated by reference in its entirety. Technical field

The invention relates to the field of food processing, in particular to a vegetarian umami juice and a preparation method thereof. Background technique

Yeas t extract, also known as yeast extract, is a human body made by modern biotechnology, using yeast as a raw material, using bio-enzymatic technology to biodegrade proteins and nucleic acids in yeast cells. Directly absorbing the concentrated concentrate of soluble nutrients and flavor substances.

Yeast extracts are widely used in the catering industry to adjust the desired flavor, acidity, chew, etc., which can reduce the cost of ingredients or enhance the flavor. The global market for yeast extract is estimated at $1.5 billion. Some food additive companies in Europe, such as DSM, have stood at the forefront of this field, offering two-thirds of the market. The growth in this market remains strong, reflecting the need for natural and effective flavor enhancers.

Studies have shown that the human digestive system is more suitable for vegetarian diets than cattle, horses and sheep. Because the animal fat in meat contains a lot of saturated fatty acids, long-term consumption can easily lead to high cholesterol and cardiovascular diseases, as well as the possibility of carcinogenesis, and vegetarian food can purify the blood, prevent constipation and acne, and beauty, and Settling emotions. Compared with meat, vegetarian food has many benefits in terms of health. Vegetarians can reduce the incidence of vascular disease; vegetarians can reduce kidney load; in principle, vegetarians generally do not eat animal protein. Since it does not eat meat, it can lower and regulate cholesterol in the body, and does not take too much uric acid due to eating meat, increasing the incidence of kidney failure and kidney stones.

Since the early 1960s, many researchers have reported studies on substances that cook meat, and found that the Maillard reaction is the key to meat production. Cooked in meat During the process, free amino acids (from enzymatic hydrolysis), ribose and ribose-5-phosphate (from degradation of adenosine triphosphate ATP and -inosine disodium IMP), and glucose and fructose (from glycolysis) were released. These substances are the main components that form the meat flavor.

Hydrolyzed vegetable protein, animal hydrolyzed protein is the main precursor substance for producing basic meat f lavor; fat oxidation product is the main source of characteristic meat scent (Character i s_t ic meat f lavor). Current meat flavor production techniques also incorporate a small amount of animal fat in the thermal reaction. Studies have shown that: After controlled oxidation of fat, a large amount of C6-C10 aliphatic aldehyde ketone carboxylic acid oxidation products can be produced, which are directly used for thermal reaction flavors or thermal reaction materials to improve the characteristic flavor of meat flavors.

In the prior art, a yeast extract is usually used as a main raw material, a reducing sugar and an amino acid and other components are added, and a Maillard reaction is carried out to obtain a product having a unique flavor. However, animal fats or animal proteins are contained in the composition of these flavorings and cannot be used in vegetarian foods. Summary of the invention

It is an object of the present invention to provide a vegetarian umami juice. The vegetarian umami juice of the present invention has a strong umami taste and aroma. It does not contain animal fat or animal protein, and has a good mouthfeel and can be used in vegetarian foods.

The vegetarian umami juice according to the present invention comprises a yeast extract, a hydrolyzed vegetable protein, xylose, vitamin Bl, spinach powder, onion extract, and shiitake mushroom extract.

The yeast extract of the present invention is a yeast extract conforming to the standard QB 2582-2003. The preferred yeast extract is prepared by autolysis of bread or brewer's yeast, more preferably yeast extract having a total protein content of greater than 60% and a dry matter content of greater than 65% based on the total mass of the yeast extract.

The hydrolyzed vegetable protein of the present invention is an acid hydrolyzed vegetable protein in accordance with national industry standard SB10338-2000.

Onion, a perennial herb with a strong aroma. Onions are rich in two main chemical constituents, flavonoids and alkylcysteine sulfur oxides (ACSOs), of which flavonoids have two subgroups of anthocyanins and flavonols. These compounds are beneficial for health, including anti-cancer, anti-platelet aggregation, antithrombotic, antiasthmatic, antibacterial and the like. The onion extract of the present invention is a food grade raw material and is commercially available. The main ingredient of shiitake mushroom is lentinan, which also contains 7 essential amino acids and vitamins B1, B2, mineral salts and crude fiber. Lentinus edodes polysaccharide has anti-lipid, anti-tumor, immune regulation, anti-platelet aggregation, liver protection, anti-gene mutation, anti-hepatitis virus and other effects. The mushroom extract of the present invention is a food grade raw material and is commercially available.

Preferably, the content of the dry content of the vegetarian umami juice of the present invention is 50% by weight to 60% by weight of the vegetarian umami juice, and the protein accounts for 31% by weight or more of the dry matter. More preferably, the dry matter content is 55 wt% of the vegetarian umami juice.

Another object of the present invention is to provide a method for producing the vegetarian umami juice comprising the following steps:

(1) diluting the yeast extract to a dry matter concentration of 30%-40%;

(2) mixing raw materials, the raw material comprising the yeast extract diluted in step 1, hydrolyzed vegetable protein, xylose, vitamin B1;

(3) heating at a temperature of 90 ° C - 110 ° C, preferably 95 ° C for 30-120 minutes;

(4) concentrating the step (3) to prepare a reaction base material;

(5) mixing raw materials, the raw material comprising the reaction base material obtained in the step (4), spinach powder, onion extract, and shiitake mushroom extract;

(6) The vegetarian umami juice is obtained by heating at a temperature of 90 ° C_11 (TC preferably at 95 ° C for 20-60 minutes, preferably 30 minutes. The obtained vegetarian umami juice is reddish brown to tan with a characteristic flavor of the product. Thick creamy semi-fluid, delicious on the palate.

In step (1), the yeast extract is preferably diluted to a concentration of 35% WT dry matter.

In the step (2), the weight ratio of the raw materials is preferably:

Yeast extract 35-45 servings

Hydrolyzed vegetable protein 35-45 parts

Glucose Q.5-1 parts

Glycine Q.5-1 parts

Alanine 0.4-0.6 parts

Glutamate 0.4-0.6 parts

Cysteine 0.1-0.3 parts

1 x 2 xylose Vitamin B1 0. 1-0. 3 parts

Ethyl maltol 0. 05- 0. 1 part

Dextrin 10-20 parts

Salt 1-3 servings.

More preferably, the weight ratio of the raw materials in the step (2) is:

Yeast extract 40 parts

Hydrolyzed vegetable protein 40 parts

Glucose 0. 7 parts

Glycine 0. 8 parts

Alanine 0. 5 parts

Glutamic acid 0. 5 parts

Cysteine 0. 2 parts

Xylose 1. 5 servings

Vitamin B1 0. 15 parts

Ethyl maltate 0. 07 parts

15 parts of dextrin.

In the step (4), the concentration is preferably concentrated to a dry matter concentration of 50 to 70%, more preferably to a dry matter concentration of 60%.

In the step (5), the weight ratio of the added raw materials is preferably

Reaction base material 20-30 parts

Sodium glutamate 7-14

Mushroom extract 1-3 servings

Maltodextrin 4-10 parts

Spinach powder 0. 05-1

Shallot powder 0. 05-0. 2 servings

Xanthan gum 2 parts

Water 80 parts

Onion extract 0. 05-0. 2 parts

8 parts of NaCl 5份份。 Mixture of the inosine disodium salt and the guanosine disodium salt ratio of 0. 1-0. 3 parts. The weight ratio of the raw materials added in the step (5) is more preferably:

Reaction base material 24 parts

Mushroom extract 2 parts

Sodium glutamate 9 parts

Maltodextrin 6 parts

Spinach powder 0. 07 servings

Chives powder Q. 1 serving

Xanthan gum 2 parts

Water 80 parts

Onion extract Q. 1 serving

NaC l 8 servings

White sugar 3. 5 parts

0份。 Mixture of inosine disodium salt and ornithine disodium salt ratio of 0. 2 parts.

Using the production method according to the present invention, a reddish brown to tan viscous paste-like semi-fluid having the characteristic flavor of the product, that is, a vegetarian fresh juice product, having a dry matter content of 50% by weight to 60% by weight of the vegetarian umami juice is obtained. %, the protein accounts for 31wt ° / V of the dry matter, above.

The advantages of the method of the invention utilize multiple heat treatments, enhance the aroma and taste of the vegetarian fresh juice, improve the characteristic flavor and application effect of the vegetarian fresh juice, and the obtained vegetarian fresh juice product has rich flavor and meat aroma. It does not contain animal fat or animal protein, and has a good taste. It can be added to various dishes and fillings to effectively improve the taste, enhance flavor and enhance nutritional value of the end products. detailed description

The invention will be further illustrated by the following examples, but the scope of the invention is not limited to the examples.

The yeast extract, the onion extract, the shiitake mushroom extract, the hydrolyzed vegetable protein, the plurality of amino acids, the vegetables, the reducing sugar, and the vitamins involved in the present invention are food grade or pharmaceutical grade raw materials, all of which are Purchased on the market. Example 1: Preparation of the vegetarian umami juice of the present invention

Raw material composition: yeast extract 35kg, hydrolyzed vegetable protein (Chengdu Chelation Biotechnology Co., Ltd.) 35kg, xylose lkg, vitamin B1 0.1kg, spinach powder (Xinghua Weidan Food Co., Ltd.) 0.05kg, onion extract (Jiangxi Yabanna Industrial Co., Ltd.) 0.05kg, shiitake mushroom extract (Xinghua Weidan Food Co., Ltd. produced mushroom powder) lkg.

The preparation method comprises the following steps:

(1) Dilute the yeast extract to a concentration of 30% dry matter;

(2) mixing yeast extract, hydrolyzed vegetable protein, xylose, and vitamin B1;

(3) heating at a temperature of 90 ° C for 120 minutes;

(4) concentrating the step (3) to a dry matter concentration of 50% to prepare a reaction base; (5) mixing the reaction base material obtained in the step (4), spinach powder, onion extract, and shiitake mushroom extract;

(6) The vegetarian umami juice is obtained by heating at a temperature of 90 ° C for 60 minutes. Example 2: Preparation of the vegetarian umami juice of the present invention

Yeast extract 45kg, hydrolyzed vegetable protein (Baoding Xinweikang Food Ingredients Co., Ltd.) 45kg, xylose 2kg, vitamin B1 Q.3kg, spinach powder lkg, onion extract (produced by Jiangxi Yabanna Industrial Co., Ltd.) 0.2kg , Shiitake Mushroom Extract (Xiamen Zhongkun Biotechnology Co., Ltd.)

3kg.

The preparation method comprises the following steps:

(1) Dilute the yeast extract to a concentration of 40% dry matter;

(2) mixing yeast extract, hydrolyzed vegetable protein, xylose, and vitamin B1;

(3) heating at a temperature of 110 ° C for 30 minutes;

(4) concentrating the step (3) to a dry matter concentration of 70% to prepare a reaction base; (5) mixing the reaction base material obtained in the step (4), spinach powder, onion extract, and shiitake mushroom extract;

(6) heating at a temperature of 110 ° C for 20-60 minutes, preferably 30 minutes, to obtain the vegetarian flavor juice. Example 3: Preparation of the vegetarian umami juice of the present invention

The composition of the raw materials: yeast extract 4Qkg, hydrolyzed vegetable protein 4Qkg, xylose 1. 5kg, vitamin B1 0. 2kg, spinach powder (produced by Jiangxi Yabanna Industrial Co., Ltd.) 0. lkg, onion extract (Xinhua City Beichen) 4kg, glutamic acid 0. 4kg, cysteine, 0. 5kg, glutamic acid 0. 5kg, glutamic acid 0. 4kg, glutamic acid 0. 4kg, cysteine 0. lkg, ethyl maltol 0. 05kg, dextrin 10kg and salt lkg.

Preparation:

(1) diluting the yeast extract to a dry matter concentration of 35%;

(2) mixing raw materials, which are the yeast extract diluted in step 1, hydrolyzed vegetable protein, xylose, vitamin B1, and the above-mentioned weights of glucose, glycine, alanine, glutamic acid, cysteine , ethyl maltol, dextrin and salt;

(3) heating at a temperature of 95 ° C for 60 minutes;

(4) concentrating the step (3) to a dry matter concentration of 60% to prepare a reaction base; (5) mixing the reaction base material obtained in the step (4), spinach powder, onion extract, and shiitake mushroom extract;

(6) The vegetarian umami juice is obtained by heating at a temperature of 100 ° C for 30 minutes. Example 4: Preparation of the vegetarian umami juice of the present invention

Main equipment: Concentrator, manufactured by Jiangsu Yixing Pharmaceutical Equipment Factory;

High-pressure reaction tank, manufactured by Jiangsu Yixing Pharmaceutical Equipment Factory.

The composition of the raw materials: yeast extract 44kg, hydrolyzed vegetable protein (Chengdu Chelation Biotechnology Co., Ltd.) 42kg, xylose 1. 8kg, vitamin B1 0. 3kg, spinach powder (made by the French diana natura ls company) 0. 5 kg, 5kg的glutamic acid 0. 5kg, glucosin lkg, glycine lkg, alanine 0. 5kg, glutamic acid 0. 2kg, yoghurt extract (produced by Jiangxi Yabanna Industrial Co., Ltd.) 2. 8kg, glucose lkg, glycine lkg, alanine 0. 5kg, glutamic acid 0. 6kg, cysteine 0. 3kg, ethyl maltol 0. lkg, dextrin 2Qkg and salt 2kg.

The preparation method is as follows: (1) diluting the yeast extract to a concentration of 40% dry matter;

(2) The yeast extract obtained in step 1, hydrolyzed vegetable protein, xylose, vitamin B1 and the above-mentioned weights of glucose, glycine, alanine, glutamic acid, cysteine, ethyl maltol, dextrin and Mixed salt;

(3) heating at a temperature of 100 ° C for 120 minutes;

(4) concentrating the step (3) to a dry matter concentration of 55% to prepare a reaction base; (5) mixing the reaction base material obtained in the step (4), spinach powder, onion extract, and shiitake mushroom extract;

(6) The vegetarian umami juice is obtained by heating at a temperature of 95 ° C for 30 minutes. Example 5: Preparation of the vegetarian umami juice of the present invention

The preparation method is as follows:

(1) Dilute 45 kg of yeast extract to 40% dry matter concentration;

(2) The yeast extract obtained in step 1, hydrolyzed vegetable protein 45kg, xylose lkg, vitamin B10. lkg and glucose 1kg, glycine lkg, alanine 0.5 kg, glutamic acid 0.5kg, cysteine 0.2 kg , ethyl maltol 0.08 kg, dextrin 15kg and salt 1.5kg mixed;

(3) heating at a temperature of 100 ° C for 120 minutes;

(4) Concentrating the step (3) to a dry matter concentration of 58% to prepare a reaction base; (5) mixing the reaction base material obtained in the step (4) with ²⁰ kg:

Sodium glutamate 7kg

Mushroom extract lkg

Maltodextrin 4kg

Spinach powder 0.05kg

Shallot powder 0.05kg

Xanthan gum 2kg

Water 80kg

Onion extract 0.05kg

NaCl 8kg

White sugar 2kg Lkg; 0. lkg; a mixture of the inosine disodium salt and the ornithine disodium salt.

(6) The vegetarian umami juice is obtained by heating at a temperature of 95 ° C for 30 minutes. Example 6: Preparation of the vegetarian umami juice of the present invention

The preparation method is as follows:

(1) Dilution of 38 kg of yeast extract to a concentration of 38% dry matter;

(8), aglycine 0. 55kg, glutamic acid 0. 8kg, aglycine 0. 55kg, glutamic acid 0. 8kg, aglycine 0. 55kg, glutamic acid 0. 5kg。 The sucrose, the sucrose, the sucrose, the sucrose, the sucrose.

(3) heating at a temperature of 105 ° C for 110 minutes;

(4) Concentrating the step (3) to a dry matter concentration of 65% to prepare a reaction base material; (5) mixing the reaction base material Mkg obtained in the step (4) with the following:

Mushroom extract 2kg

Sodium glutamate 9kg

Maltodextrin 6kg

Spinach powder 0. 07kg

Shallot powder Q. lkg

Xanthan gum 2kg

Water 80kg

Onion extract 0. lkg

NaC l 8kg

White sugar 3. 5kg

0公斤。 Mixture of any ratio of inosine disodium salt and ornithine disodium salt 0. 2kg.

(6) The vegetarian umami juice is obtained by heating at a temperature of 95 ° C for 50 minutes. Example 7: Determination of the vegan flavor juice prepared in Examples 1-6

The vegetarian umami juice prepared in Examples 1-6 was subjected to an index measurement, and the following results were obtained: the dry matter content was 50% by weight to 60% by weight of the vegetarian umami juice, respectively, 50%, 54%, 56%, 55%, 52%, 60%; protein accounted for 31%, 34%, 36%, 40%, 42%, 44% of 31% by weight of the dry matter.

Put the above products in a cool dry place for 1 year. Example 8: Application of the vegetarian umami juice of the present invention in fillings:

In the different pastry fillings, the vegetarian umami juice of the present invention is added to enhance the taste of the noodles and to enhance the flavor of various noodles.

Plain stuffing crystal bag

Main ingredients: Chengmian: 200g raw powder: 200g green vegetables: 150g water: 350g parsley: 30g carrots: 50g seasoning: ginger: 1 0g MSG: 3g vegetarian flavored juice: 5g cooking wine : 1 0 g salt: 5 g

Production process:

1. Add the savory juice, seasoning, coriander and carrot to the heart of the vegetable.

2. Mix the noodles and raw flour into boiling water.

3, the dough is divided into d, the agent is wrapped into the flame heart to become a green body.

4, directly into the steaming and steaming system.

Selecting the same food material as described above, adding the vegetarian umami juice prepared in Examples 1-6, respectively, or adding the vegetarian umami juice according to the present invention, and performing the same treatment to form a vegetarian filling crystal package, and randomly selecting 25 people, The "sensory taste evaluation group" is composed of sensory scoring system, totaling 10 points, 1-3 is general, 4-6 is better, and 7-9 is superior. 1 0 is the full score, and the average value is obtained. The results are shown in Table 1.

Table 1: Color, Fragrance and Taste Evaluation of Prime Crystal Pack

Color aroma taste

Example 1 6 8 7 Example 2 6 7 8 Example 3 6 9 8 Example 4 5 9 8 Example 5 6 7 9 Example 6 8 7 8 The result of the above evaluation results indicates that the vegetarian filling of the vegetarian umami juice of the present invention is added to the crystal filling and flavor of the vegetarian umami juice without adding the vegetarian umami juice of the present invention.倶佳, obviously better than the vegetarian filling crystal package without adding the vegetarian umami juice of the present invention. The testers all said that the taste was full, meaty and long-lasting.

Claims

Rights request

1. A vegetarian umami juice, the raw material comprising yeast extract, hydrolyzed vegetable protein, xylose, vitamin Bl, spinach powder, onion extract, and shiitake mushroom extract.

The vegetarian umami juice according to claim 1, which has a dry matter content of 50% by weight to 60% by weight of the vegetarian umami juice and a protein content of 31% by weight or more of the dry matter.

The vegetarian umami juice according to claim 1, wherein the raw material has a weight ratio of: 35-45 parts of yeast extract, 35-45 parts of hydrolyzed vegetable protein, and 1-2 parts of xylose. 5份, 1-3 parts of shiitake mushroom extract, 0. 05-0 parts of spinach powder, 0. 05-0.

The vegetarian umami juice according to claim 1, wherein the raw material further comprises glucose, glycine, alanine, glutamic acid, cysteine, ethyl maltol, dextrin, and common salt.

5-1份,含含0. 4- 4-, 4-. 0份, glutamic acid 0. 4-0. 6 parts, cysteine 0. 1-0. 3 parts, ethyl maltol 0. 05-0. 1 part, dextrin 10-20 parts and 1-3 servings of salt.

The vegetarian umami juice according to any one of claims 1 to 5, wherein the raw material further comprises sodium glutamate, maltodextrin, scallion powder, modified starch, white sugar, and inosinic acid. Sodium salt and guanosine disodium salt.

The vegan juice according to claim 6, wherein the weight ratio of the raw materials is: 7-14 parts of sodium glutamate, 4-10 parts of maltodextrin, 0. 05 0份。 The mixture of 0. 1-0. 3 parts, a mixture of 2 parts of modified starch, 2-5 parts of white sugar, 2,5 parts of inosine monosodium salt and guanosine disodium salt.

The vegetarian umami juice according to any one of claims 1 to 7, wherein the yeast extract is prepared by autolysis of bread or brewer's yeast, wherein the total protein content is yeast extract. More than 60% of the total mass, the dry matter content accounts for more than 60% of the total mass of the yeast extract.

9. A method for preparing a vegetarian umami juice, comprising the steps of:

(1) diluting the yeast extract to a dry matter concentration of 30%-40%;

(2) mixing raw materials, the raw material comprising the yeast extract diluted in step 1, hydrolyzed vegetable protein, xylose, vitamin B1; (3) heating at a temperature of 90 ° _110 °, preferably 95 °, for 30-120 minutes;

(4) concentrating the step (3) to prepare a reaction base material;

(6) The vegetarian umami juice is obtained by heating at a temperature of 90 ° C to 110 ° C, preferably 95 ° C, for 20 to 60 minutes, preferably 30 minutes.

The preparation method according to claim 9, wherein the weight of the raw material in the step (2) is as follows:

Yeast extract 35-45 servings

Hydrolyzed vegetable protein 35-45 parts

Glucose 0. 5-1 parts

Glycine Q. 5-1 parts

Alanine 0. 4-0. 6 parts

Glutamic acid 0. 4-0. 6 parts

Cysteine 0. 1-0. 3 parts

Xylose 1_2 parts

Vitamin B1 0. 1-0. 3 parts

Ethyl maltol 0. 05-0. 1 part

Dextrin 10-20 parts

Salt 1-3 servings.

11. A method according to claim 9 wherein the weight ratio of said feedstock in step (2) is:

Yeast extract 40 parts

Hydrolyzed vegetable protein 40 parts

Glucose 0. 7 parts

Glycine 0. 8 parts

Alanine 0. 5 parts

Glutamic acid 0. 5 parts

2 parts cysteine 0.2 parts 5 xylose

Vitamin Bl 0. 15 parts

Ethyl maltol 0. 07 parts

15 parts of dextrin.

12. Process according to claim 9, characterized in that step (4) is concentrated to a dry matter concentration of from 50 to 70%.

The method according to claim 9, characterized in that the weight of the raw materials added in the step (5) is as follows:

Reaction base material 20-30 parts

Sodium glutamate 7-14

Mushroom extract 1-3 servings

Maltodextrin 4-10 parts

Spinach powder 0. 05- 1 serving

Shallot powder 0. 05-0. 2 servings

Xanthan gum 2 parts

Water 80 parts

Onion extract 0. 05- 0. 2 parts

8 parts of NaCl

White sugar 2-5 parts

5份。 Mixture of inosine disodium salt and ornithine disodium salt ratio of any ratio 0. 1-0. 3 parts.

14. The method according to claim 5, wherein the weight of the raw material in the step (5) is 下:

Reaction base material 24 parts

Mushroom extract 2 parts

Sodium glutamate 9 parts

Maltodextrin 6 parts

Spinach powder 0. 07 servings

Shallot powder 0. 1 serving

2 parts of xanthan gum 80 parts of water

Onion extract 0. 1 serving

NaC l 8 servings

White sugar 3. 5 parts

0份。 Mixture of inosine monosodium salt and ornithine.