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Method for oxidation heat cracking of meat flavour perfume with enzyme hydrolysis adipose as raw material

A technology of animal fat and meat-flavored spices, applied in food science, application, food preparation, etc., can solve the problems of lack of natural lifelikeness and single aroma

Inactive Publication Date: 2008-06-11
HUABAO FLAVOURS & FRAGRANCES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production of meat flavors is mostly made by artificial blending, which has the disadvantages of single main characteristic aroma and lack of natural vividness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Enzyme A 1 Add 0.05% by mass to chicken oil and buffer mixture, perform enzymolysis at 40°C and 400rpm stirring conditions, and obtain enzymatic hydrolyzate B after 8h 1 , and then inactivate the above enzyme hydrolyzate at 75-85°C for 10 minutes. The weight ratio of chicken fat and buffer solution is 7:3.

[0023] (2) Weigh 40 g of the above-mentioned sample, put it into a three-necked flask with a condensing reflux tube, raise the temperature to 200 ° C, and feed oxygen at a flow rate of 0.2 L / min, and react for at least 1 hour to obtain the meat flavor product C 1 .

Embodiment 2

[0025] (1) First enzyme A 2 Add 0.5% by mass to chicken oil and buffer mixture, carry out enzymatic hydrolysis at 40°C and 400rpm stirring conditions, and obtain enzymatic hydrolyzate B after 4h 2 , and then inactivate the above enzyme hydrolyzate at 75-85°C for 10 minutes. The weight ratio of lard and buffer solution is 1:1.

[0026] (2) Weigh 40 g of the above-mentioned sample, put it into a three-necked flask with a condensing reflux tube, raise the temperature to 150 ° C, and feed air at a flow rate of 0.4 L / min, and react for 1 hour to obtain the meat flavor product C 2 .

Embodiment 3

[0028] (1) First enzyme A 3 Add 0.1% by mass percentage to sheep oil and buffer mixture, carry out enzymatic hydrolysis at 40°C and 400rpm, and carry out the enzymatic hydrolysis for at least 6 hours to obtain the enzymatic hydrolyzate B 3 , and then inactivate the above enzyme hydrolyzate at 75-85°C for at least 10 minutes. The weight ratio of suet and buffer is 3:1.

[0029] (2) Weigh 40 g of the above-mentioned sample, put it into a three-necked flask with a condensing reflux tube, raise the temperature to 250° C., feed a mixture of oxygen and nitrogen at a flow rate of 0.6 L / min, and react for 1 hour to obtain meat flavor product C 3 .

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PUM

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Abstract

The invention discloses a method for producing meat flavor by using enzyme hydrolysis adipose as raw material which is oxygenized and thermo-cracked, the method which uses adipose as raw material comprises steps as follows: by utilizing a preferred lipolytic enzyme, part of triglyceride in the adipose is hydrolyzed to obtain free fatty acid via biological transformation under specific condition, and then taking the product of the enzyme hydrolysis adipose as reactant, the oxidation and thermal cracking reaction are carried through to obtain natural meat flavor. The invention has the advantages of natural aroma, simple processes and low cost.

Description

technical field [0001] The invention relates to a method for oxidizing and thermally cracking animal fat with enzymatic hydrolysis to produce meat-flavored spices. The invention belongs to the technical field of biological fragrance preparation. Background technique [0002] Meat flavor is one of the most widely used flavors in the food industry. As a food additive, it plays an important role in improving the taste and quality of meat and meat-flavored foods. With the continuous development of China's economy and the improvement of people's living standards, animal fat, as a by-product of modern processing, has brought storage and environmental protection problems. Animal fat is an important source of flavor substances. And it is of great significance to improve its economic value through processing. At present, the production of meat flavors mostly adopts artificial blending and synthesis, which has the disadvantages of single main characteristic aroma and lack of natura...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/28A23L1/313A23L13/30A23L27/10
Inventor 高彦祥于忠梅侯心刚
Owner HUABAO FLAVOURS & FRAGRANCES CO LTD
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