Meat flavor fragrant base

A flavor-based and meat-flavored technology, which is applied in the field of food additives, can solve the problems such as the limitation of meat-flavored flavor bases and the inability to meet the needs of product development, and achieve the effect of full flavor and strong cooking feeling

Inactive Publication Date: 2008-08-13
天津市纳百山科贸发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because only protease is used, the flavor of the meat flavor base is limited, which cannot meet the needs of product development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1) Onion hydrolysis: onion 90, cellulase 1, 10% hydrochloric acid 9. Wash the green onion, grind it with colloid once, put it into the hydrolysis kettle, then add cellulase and 10% hydrochloric acid, stir evenly, heat up to 55°C, and keep it warm for 4hrs.

[0032] 2) Beef hydrolysis: beef 80, water 19, flavor protease 1. Grind the beef with a meat grinder, put it into the hydrolysis kettle, and then add water and flavor protease. Stir evenly, heat up to 55°C, and keep warm for 2 hours.

[0033] 3) Preparation of meat flavor base: 5 green onion hydrolyzate, 70 beef hydrolyzate, 10 glucose, 5 glycine, 5 L-cysteine ​​hydrochloride, 1 VB1, 2 refined butter, 2 yeast powder.

[0034] Add the above-mentioned raw materials into the reaction kettle, stir evenly, raise the temperature to 110°C, keep the temperature for 2 hours, cool down to 50°C, pass through a 40-mesh vibrating sieve, and discharge to obtain the meat-flavored base.

Embodiment 2

[0036] 1) Onion hydrolysis: onion 90, cellulase 0.5, 1% hydrochloric acid 9.5. Prepare with embodiment 1.

[0037] 2) Beef hydrolysis: beef 80, water 19, flavor protease 1. Prepare with embodiment 1.

[0038] 3) Preparation of meat flavor base: 5 green onion hydrolyzate, 70 beef hydrolyzate, 10 glucose, 5 glycine, 5 L-cysteine ​​hydrochloride, 1 VB1, 2 refined butter, and 2 yeast powder.

[0039] Prepare with embodiment 1.

Embodiment 3

[0041] 1) Onion hydrolysis: onion 90, cellulase 0.5, 10% hydrochloric acid 9.5. Prepare with embodiment 1.

[0042] 2) Beef hydrolysis: beef 80, water 19.5, flavor protease 0.5. Prepare with embodiment 1.

[0043] 3) Preparation of meat flavor base: 5 green onion hydrolyzate, 70 beef hydrolyzate, 10 glucose, 5 glycine, 5 L-cysteine ​​hydrochloride, 1 VB1, 2 refined butter, 2 yeast powder.

[0044] Prepare with embodiment 1.

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PUM

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Abstract

The invention belongs to the field of food additives, especially involving a meat flavor. The invention first uses cellulose 0.05-3 parts, 10% HCl 1-20 parts, onion 80-98 parts to hydrolyze the green onion; then uses meat 70-100 parts, water 0-30 parts, prolease 0.05-3 parts to hydrolyze the meat; at last uses green onion hydrolysis liquid 1-30 parts, meat hydrolysis liquid 1-80 parts, amino acids 1-20 parts, reducing sugar 1-20 parts, hydrolyzed plant protein liquid 1-40 parts, yeast extract 1-50 parts, VB1 1-5 parts, VC 0-5 parts, fat 0-10 parts, water 0-20 parts to carry out the Maillard reaction. The generated meat flavor has full flavor, which is close to the natural flavor, and cooking sense. So the meat flavor which is produced based on that has wider prospect.

Description

technical field [0001] The invention belongs to food additives, in particular to a meat flavor base. Background technique [0002] Meat flavor is a food additive widely used in products such as instant noodles, meat products, condiments and chicken essence. It has developed rapidly since the 1990s. The traditional production method of meat flavors is as follows: the first step is to add various raw materials such as amino acids and reducing sugars to the reactor in a certain proportion to carry out the Maillard reaction (the reaction between amino acids and reducing sugars). The flavor of the product changes with the raw material formula, the water activity of the reaction system, the reaction temperature, the reaction pressure and the reaction time. The reaction product is uniformly mixed with maltodextrin, salt, monosodium glutamate and other raw materials in a batching tank to obtain a powder spraying material liquid, and then spray-dried to obtain a reaction fragrance. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/227A23L1/232A23L27/00A23L27/10A23L27/21A23L27/27
Inventor 邢海鹏
Owner 天津市纳百山科贸发展有限公司
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