CN101744212B - Vegetarian food type meat flavor yeast extract, preparation method thereof and application thereof - Google Patents
Vegetarian food type meat flavor yeast extract, preparation method thereof and application thereof Download PDFInfo
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- CN101744212B CN101744212B CN2008101802470A CN200810180247A CN101744212B CN 101744212 B CN101744212 B CN 101744212B CN 2008101802470 A CN2008101802470 A CN 2008101802470A CN 200810180247 A CN200810180247 A CN 200810180247A CN 101744212 B CN101744212 B CN 101744212B
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- yeast extract
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- fragrance
- thermal response
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a vegetarian food type meat flavor yeast extract and a preparation method thereof. The preparation method of the vegetarian food type meat flavor yeast extract comprises the following steps: (1) adding and mixing the yeast extract and accessory materials into a reaction vessel; and (2) making the mixture obtained in the step (1) have heating reaction for 15 to 60 minutes at the pH between 5.0 to 7.0 and the temperature between 105 and 135 DEG C in the reaction vessel. The fragrance and the mouth feeling of the yeast extract can be enhanced according to the heat reaction technology of the method of the invention, the feature fragrance and the application effect are improved, and the obtained yeast extract products can effectively improve the mouth feeling of the end products, can enhance the flavor and can improve the nutritive value when being added into various dishes and fillers. The invention has the advantages that the yeast extract contains no meat content, simultaneously has intense fragrance and mouth feeling, and can be used in vegetarian food.
Description
Technical field
The present invention relates to a kind of yeast extract with meat flavor, its preparation method with and use, more specifically, relate to a kind of vegetarian food type meat flavor yeast extract, its preparation method with and use.
Background technology
Yeast extract is through the yeast cells internal protein is degraded into amino acid and polypeptide; Nucleolysis becomes nucleotides; And with them and other active ingredient; From yeast cells, extract together like B family vitamin, trace element etc., prepared human body can directly absorb, the concentrate of solubility nutrition and flavor substance.
Yeast extract is widely used in catering trade, can regulate required local flavor, acidity, chew sense etc. with it, possibly create the chance that reduces batching cost or enhancing flavor.The whole world is to be estimated as 1,500,000,000 dollars in yeast extract market.Some food additives enterprises in Europe like DSM, have stood in the front end in this field, and they provide the product in this market 2/3rds.The growth in this market is still powerful, has reflected the demand to natural effective local flavor flavoring agent.
Research points out, human digestive system and ox, horse, sheep are the same, relatively more suitable vegetarian diet.Because the animal tallow in the meat contains a large amount of saturated fatty acids; The long-term edible disease that causes the too high and cardiovascular aspect of cholesterol easily; Simultaneously carcinogenic possibility is arranged also, and vegetarian diet can purify the blood, prevent generation, the skin maintenance of constipation and hemorrhoid, and stable mood.
Compare with meat, benefit is the more aspect health for vegetarian diet.Vegetarian diet can reduce the generation of vascular diseases; Vegetarian diet can alleviate the kidney load; In principle, the general reference of being a vegetarian is not eaten animal protein.Owing to do not eat meat, therefore can reduce and the control agent inner cholesterol, and can not take the photograph into too high uric acid because of eating meat, increase the incidence of kidney failure and kidney stone.
Be primary raw material usually with the yeast extract in the prior art, add hydrolyzed vegetable protein, reduced sugar, vitamin and amino acid, carry out Maillard reaction, obtain to have the product of peculiar flavour.
Yeast extract has the fragrance of meat soup, but characteristic flavor on basis is not obvious.States such as the U.S., Japan, Germany carried out the thermal response research of meat fragrance local flavor material, but these countries still do not have the research report of the tangible yeast extract Related product of characteristic flavor on basis at present.There has been the research of relevant meat fragrance local flavor material in China, but in the composition of these local flavor material, all contains the meat composition, can not be used for vegetable food.
Can strengthen the fragrance and the mouthfeel of yeast extract according to the thermal response technology of the inventive method; Improve characteristic fragrance and effect; When adding to resulting yeast extract product in various dish, the filling material; Can improve mouthfeel, the enhancing flavor of end product effectively, improve nutritive value.The yeast extract that the invention has the advantages that acquisition does not contain the meat composition, has stronger fragrance and mouthfeel simultaneously, can be used in the vegetable food.
Summary of the invention
The invention solves the problems referred to above of the prior art.An object of the present invention is to provide the method that a kind of preparation is used for the yeast extract with meat flavor of vegetarian diet; More specifically; Relate to the method that makes yeast extract and auxiliary material under certain pH and temperature, carry out thermal response and prepare the product with meat flavor, said method comprising the steps of: (1) joins in the reactor yeast extract and auxiliary material and mixing; And (2) make gained in the step (1) mixture in reactor under the pH of 5.0-7.0, under the temperature of 105-135 ℃ thermal response 15-60 minute.
Preparation method according to yeast extract of the present invention; Wherein in step (1), the auxiliary material that is added mainly is hydrolyzed vegetable protein (HVP), amino acids (glycine, alanine, cysteine), vitamin B1, recuding sugars (wood sugar, glucose), flavour nucleotide disodium (inosine acid disodium salt+Sodium guanylate salt).
In the specific embodiment of the present invention, (wt%) as follows by mass percentage for the content of reaction raw materials yeast extract, hydrolyzed vegetable protein, amino acid, recuding sugars and vitamins in step (1): yeast extract 60-80wt%, hydrolyzed vegetable protein 8-15wt%, wood sugar 1-2wt%, glucose 1-4wt%, glycine 1-3wt%, alanine 0.5-2.0wt%, cysteine 0.3-1.0wt%, vitaminB10 .1-0.5wt%, flavour nucleotide disodium (inosine acid disodium salt+Sodium guanylate salt) 0.5-1.0wt% and water 6-20wt%.
In the specific embodiment of the present invention, the thermal response pH in the step (2) is preferably 5.5-6.5, temperature is preferably 115-125 ℃, and the thermal response time is preferably 30-40 minute.Another object of the present invention provides a kind of yeast extract through reaction for preparation.
Adopt and to make tan thickness paste semifluid according to the method for the invention with characteristic flavor on basis; Be base wherein with the product gross mass; Dry matter content between 55-70wt%, be preferably 60-65wt%, wherein protein with the dry biomass be the content of base greater than 35wt%, be preferably 60-70wt%.
The specific embodiment
The present invention relates to a kind of method of utilizing yeast extract and auxiliary material to prepare yeast extract through thermal response with meat flavor; More specifically; Relate to the method that makes yeast extract and auxiliary material under certain pH and temperature, carry out thermal response and prepare the product with meat flavor, said method comprising the steps of: (1) joins in the reactor yeast extract and auxiliary material and mixing; And (2) mixture of making gained in the step (1) was under the pH of 5.0-7.0, under the temperature of 105-135 ℃ in reactor thermal response 15-60 minute.
Preparation method according to yeast extract of the present invention; Wherein in step (1), the auxiliary material that is added mainly is hydrolyzed vegetable protein (HVP), amino acid (glycine, alanine, cysteine), vitamin B1, recuding sugars (wood sugar, glucose), nucleotides (inosine acid disodium salt, Sodium guanylate salt).
In the specific embodiment of the present invention, (wt%) as follows by mass percentage for the content of reaction raw materials yeast extract, hydrolyzed vegetable protein, amino acid, recuding sugars and vitamins in step (1): yeast extract 60-80wt%, hydrolyzed vegetable protein 8-15wt%, wood sugar 1-2wt%, glucose 1-4wt%, glycine 1-3wt%, alanine 0.5-2.0wt%, cysteine 0.3-1.0wt%, vitamin B1 0.1-0.5wt%, flavour nucleotide disodium (inosine acid disodium salt+Sodium guanylate salt) 0.5-1.0wt% and water 6-20wt%.
In the specific embodiment of the present invention, the thermal response pH in the step (2) is preferably 5.5-6.5, temperature is preferably 115-125 ℃, and the thermal response time is preferably 30-40 minute.
In the specific embodiment of the present invention, in step (2), in 30-40 minute, material is risen to 105-135 ℃ by room temperature, keep 15-60 minute, be preferably 30 minutes after, in 1 hour, material is reduced to below 30 ℃ by 105-135 ℃; Preferred Steam Heating, the water quench of adopting.
The thermal response that the present invention adopts is a kind of Maillard reaction (Maillard Reaction).Maillard reaction is the reaction of between reduced sugar and amino acid, carrying out, and is the topmost source of flavour of food products.Free amino acid in the food and reduced sugar are the important participants of Maillard reaction.The influence factor of Maillard reaction has: temperature/time, water activity/moisture, pH value and reactant composition etc.The present invention reaches the product special flavour of expection through the constituent content and the reaction condition of control participation reaction.
Flavour nucleotide disodium (I+G) is a ucleotides food freshener, and it is by 5 "-inosine acid disodium (IMP) and 5 "-Sodium guanylate (GMP) forms by the mixed of 1:1, can directly join in the food, play to increase bright effect.The best flavour enhancer of economy and effect comparatively is instant noodle seasoning bag, flavouring such as chickens' extract, chicken powder and increase bright soy sauce etc. and mainly be one of flavor composition; Mix use with sodium glutamate (monosodium glutamate), its consumption is about the 2%-5% of monosodium glutamate, and the title of " powerful monosodium glutamate " is arranged.
Nucleotides is the constituent of ribonucleic acid in the cell, and these two kinds of materials of 5 ＂ in the nucleotides-inosinicacid and 5 ＂-guanylic acid extensively are present in the food such as natural various meat and mushroom class, are special and strong delicate flavour.Present science and technology can be produced these two kinds of materials for instant food manufacturer with very high purity through heavy industrialization and use.These two kinds of nucleotides are with the form production of its sodium sodium chloride, 5 "-inosine acid disodium abbreviation " IMP ", 5 "-Sodium guanylate abbreviation " GMP ".In the present invention, can both be uniformly mixed into flavour nucleotide disodium (" IMP+GMP " is called for short " I+G ") in the ratio of 1:1.
Adopt and to make tan thickness paste semifluid according to the method for the invention with characteristic flavor on basis; Be base wherein with the product gross mass; Dry matter content between 55-70wt%, be preferably 60-65wt%, wherein protein with the dry biomass be the content of base greater than 35wt%, be preferably 60-70wt%.
And the raw material vitamin B1 in step (1) can adopt other vitamins to replace, and all can obtain the technique effect identical with product of the present invention.
The invention has the advantages that: the fragrance and the mouthfeel that can strengthen yeast extract according to the thermal response technology of the inventive method; When adding to prepared yeast extract product in the various vegetarian diets; Can improve mouthfeel, the enhancing flavor of end product effectively, improve nutritive value.
Embodiment
The production of embodiment 1-7 yeast extract
Embodiment 1
At first, making by mass percentage, 60% yeast extract, the hydrolyzed vegetable protein of 12wt%, the wood sugar of 1.5wt%, the glucose of 4wt%, the glycine of 3wt%, the alanine of 0.8wt%, the cysteine of 0.9wt%, the vitamin B1 of 0.4wt%, the flavour nucleotide disodium of 0.8wt% and the water of 16.6wt% mix in a reactor.Make mixture at 105 ℃ subsequently, pH is 5.0 times, and thermal response is after 15 minutes below the fast cooling to 30 ℃, to obtain final yeast extract product.
In view of the above; Can obtain having the yeast extract product of following characteristic: this product can strengthen the fragrance and the mouthfeel of yeast extract; Improve characteristic fragrance and effect; When adding to resulting yeast extract product in various dish, the filling material, can improve mouthfeel, the enhancing flavor of end product effectively, improve nutritive value.Its advantage is that the yeast extract that obtains does not contain the meat composition, has stronger fragrance and mouthfeel simultaneously, can be used in the vegetable food.
Similar operation above the inventor adopts; Consumption to operating condition parameter and each raw material changes; Listed condition below find adopting basically can embodiment of the present invention, and the product that adopts preferred condition to make has and the essentially identical effect of the product of embodiment 1.
Adopt above-mentioned identical step,, carry out the operation of embodiment 2-6 according to process conditions listed in the table 1.
Table 1
The application of embodiment 7-10 prepared according to the methods of the invention yeast extract in vegetarian diet
The product that the present invention is prepared adds vegetarian diet to certain weight ratio, in doing like spicy hot bean curd.In the embodiment 7-10 shown in the table 2, having adopted among the embodiment 4 what obtain respectively is that the yeast extract of 0.5%, 1.0%, 1.5% and 2.0% amount is tested by weight; The result shows when employing is 1.0% addition by weight; Can strengthen the fragrance of product, improve mouthfeel, the enhancing flavor of end product effectively, improve nutritive value of food etc.Adopt the result of the test of addition of the yeast extract of other ratio to be shown in the following table 2.
In addition, choose different classes of crowd to the vegetarian diet that adds the prepared according to the methods of the invention yeast extract (as, spicy hot bean curd is done) taste, all think to have good meat flavour.
Comparing embodiment 1 does not add fragrance, mouthfeel, local flavor and the nutritive value of the vegetarian diet of yeast extract
The vegetarian diet such as the spicy hot bean curd that do not add yeast extract are done, and fragrance is general, and puckery mouthfeel is arranged slightly, and local flavor is not enough, and nutritive value is general.
The spicy hot bean curd that adds yeast extract is dried to be compared with the spicy hot bean curd that does not add yeast extract is dried, and product is shown in the following table 2 in the characteristic of aspects such as fragrance, mouthfeel, local flavor and nutritive value.
Can know through test; The prepared according to the method for the invention yeast extract of adding is compared with the control sample that does not add yeast extract in vegetarian diet such as spicy hot bean curd are done; Can strengthen the fragrance and the mouthfeel of yeast extract, improve characteristic fragrance and effect, and can improve nutritive value
Table 2
Though describe and the present invention be described through specific embodiment, should be appreciated that for a person skilled in the art, under the situation that does not deviate from the spirit and scope of the present invention, can carry out various modifications and be equal to replacement the present invention.Therefore, the invention is not restricted to the specific embodiment described in this article.More properly, protection scope of the present invention is limited by the accompanying claims.
Claims (9)
1. method for preparing the yeast extract with meat flavor may further comprise the steps:
Yeast extract 60-80wt%, hydrolyzed vegetable protein 8-15wt%, wood sugar 1-2wt%, glucose 1-4wt%, glycine 1-3wt%, alanine 0.5-2.0wt%, cysteine 0.3-1.0wt%, flavour nucleotide disodium 0.5-1.0wt%, vitaminB10 .1-0.5wt% and water 6-20wt% are mixed in reactor, and the mixture that makes gained was under the pH of 5.0-7.0, under the temperature of 105-135 ℃ thermal response 15-60 minute.
2. method according to claim 1 is characterized in that said thermal response is carried out under pH 5.5-6.5.
3. method according to claim 1 is characterized in that, said thermal response is under 115-125 ℃ temperature, to carry out.
4. method according to claim 1 is characterized in that, the time of said thermal response is 30-40 minute.
5. yeast extract according to each described method preparation among the claim 1-4.
6. yeast extract according to claim 5 is characterized in that, is base with the product gross mass, dry matter content between 55-70wt%, wherein protein with the dry biomass be the base content greater than 35wt%.
7. yeast extract according to claim 6 is characterized in that, is base with the product gross mass, and said dry matter content is 60-65wt%.
8. according to the described yeast extract of claim 6, it is characterized in that said protein is that the content of base is 60-70wt% with the dry biomass.
9. the yeast extract that obtains according to each described method among the claim 1-4 has the application in the vegetable food of meat flavor in preparation.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101802470A CN101744212B (en) | 2008-11-28 | 2008-11-28 | Vegetarian food type meat flavor yeast extract, preparation method thereof and application thereof |
| PCT/CN2009/073705 WO2010060316A1 (en) | 2008-11-28 | 2009-09-02 | Vegetarian type yeast extract with meat flavor, processing method and use thereof |
| MYPI2011001250A MY158706A (en) | 2008-11-28 | 2009-09-02 | A vegetarian type yeast extract with meat-flavor, a method for preparing the same and its application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101802470A CN101744212B (en) | 2008-11-28 | 2008-11-28 | Vegetarian food type meat flavor yeast extract, preparation method thereof and application thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN101744212A CN101744212A (en) | 2010-06-23 |
| CN101744212B true CN101744212B (en) | 2012-08-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2008101802470A Active CN101744212B (en) | 2008-11-28 | 2008-11-28 | Vegetarian food type meat flavor yeast extract, preparation method thereof and application thereof |
Country Status (3)
| Country | Link |
|---|---|
| CN (1) | CN101744212B (en) |
| MY (1) | MY158706A (en) |
| WO (1) | WO2010060316A1 (en) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102051381B (en) * | 2010-11-19 | 2012-10-03 | 广东一品鲜生物科技有限公司 | Method for preparing yeast extract by using beer yeast |
| CN103181589A (en) * | 2011-12-30 | 2013-07-03 | 安琪酵母股份有限公司 | Vegetarian soup-stock and preparation method thereof |
| CN104489606A (en) * | 2014-12-19 | 2015-04-08 | 山东圣琪生物有限公司 | Production method of crab meat-flavored yeast extract |
| CN105815774A (en) * | 2016-03-24 | 2016-08-03 | 佛山市聚成生化技术研发有限公司 | Vital gluten fully-vegetable quick-frozen vegetarian meat with balanced nutrients and preparation method of vital gluten fully-vegetable quick-frozen vegetarian meat |
| CN107684067A (en) * | 2016-08-03 | 2018-02-13 | 安琪酵母股份有限公司 | Dark-brown yeast extract thermal response product and its preparation method and application |
| CN108813535A (en) * | 2018-06-25 | 2018-11-16 | 珠海市宝门食品企业有限公司 | A kind of vegetarian diet chicken flavor flavoring compositions, steamed bean curd roll powder and preparation method |
| CN109275885A (en) * | 2018-08-27 | 2019-01-29 | 佛山科学技术学院 | A kind of vegetarian diet flavoring compositions, vegetarian diet chicken powder and preparation method for imitating chicken flavor |
| CN111034982A (en) * | 2019-12-23 | 2020-04-21 | 内蒙古红太阳食品有限公司 | Method for synthesizing precursor of chicken flavor yeast extract |
| GB2599749B (en) | 2020-03-31 | 2024-10-30 | Inroads International Ltd | Supplementary feed |
| CN111820317A (en) * | 2020-07-14 | 2020-10-27 | 山东八方牧歌农牧集团有限公司 | Formula and processing method of pet snack processed by quail eggs |
| CN114651965A (en) * | 2020-12-23 | 2022-06-24 | 安琪酵母股份有限公司 | Non-meat-source characteristic meat flavor yeast extract and preparation method thereof |
| CN114651964A (en) * | 2020-12-23 | 2022-06-24 | 安琪酵母股份有限公司 | Non-meat-source yeast extract with strong meat flavor and preparation method thereof |
| CN113598357A (en) * | 2021-08-06 | 2021-11-05 | 安琪酵母股份有限公司 | Animal-source-free flavor yeast extract product and preparation method and application thereof |
| CN115886124A (en) * | 2021-09-30 | 2023-04-04 | 安琪酵母股份有限公司 | Yeast protein vegetarian meat and preparation method and application thereof |
| CN114847398A (en) * | 2022-04-18 | 2022-08-05 | 安琪酵母股份有限公司 | Preparation method of plant-based meat substitute and plant-based meat substitute |
| CN115944067A (en) * | 2022-12-30 | 2023-04-11 | 安琪酵母股份有限公司 | Yeast extract-rich brine seasoning and preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1868299A (en) * | 2006-06-26 | 2006-11-29 | 宁波超星海洋生物制品有限公司 | Safety hydrolyzed vegetable protein, and its prepn. method |
| CN101238874A (en) * | 2007-02-09 | 2008-08-13 | 天津市纳百山科贸发展有限公司 | Meat flavor fragrant base |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2002358164A1 (en) * | 2001-12-19 | 2003-06-30 | Dsm Ip Assets B.V. | Compositions with a chicken flavour, use and production thereof |
| CN101513246B (en) * | 2008-02-21 | 2012-12-05 | 安琪酵母股份有限公司 | Yeast extract, preparation method and application thereof |
-
2008
- 2008-11-28 CN CN2008101802470A patent/CN101744212B/en active Active
-
2009
- 2009-09-02 MY MYPI2011001250A patent/MY158706A/en unknown
- 2009-09-02 WO PCT/CN2009/073705 patent/WO2010060316A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1868299A (en) * | 2006-06-26 | 2006-11-29 | 宁波超星海洋生物制品有限公司 | Safety hydrolyzed vegetable protein, and its prepn. method |
| CN101238874A (en) * | 2007-02-09 | 2008-08-13 | 天津市纳百山科贸发展有限公司 | Meat flavor fragrant base |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2010060316A1 (en) | 2010-06-03 |
| MY158706A (en) | 2016-11-15 |
| CN101744212A (en) | 2010-06-23 |
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Effective date of registration: 20180323 Address after: 545200 Hexi Industrial Park, Liucheng County, Liuzhou, the Guangxi Zhuang Autonomous Region Patentee after: Angel yeast (Liuzhou) Co., Ltd. Address before: 168 No. 443003 Hubei city of Yichang Province East Avenue Patentee before: Anqi Yeast Co., Ltd., Hubei |
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