A method for producing reactive food flavor by oil-water mixed phase

A mixed-phase, reactive technology, applied in food preparation, application, food science, etc., can solve the problems of lack of taste, monotonous and lack of product aroma, etc., and achieve the effect of mellow taste, strong cooking feeling and good meat aroma

Inactive Publication Date: 2012-02-01
天津双星食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its characteristic is that the product has a strong meat aroma and mellow taste, and has a strong sense of cooking. Its disadvantage is that the product lacks the characteristic aroma of meat
The second is the reaction mainly based on the oil phase system, which mainly makes the fat reach a certain degree of oxidation and degradation under the state of oxygen, and obtains the product with the characteristic aroma of meat, but its disadvantage is that the product aroma is monotonous and lacks taste. Generally cannot be used alone

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take 20g of water, 5g of cysteine, 5g of glucose, 10g of HVP, 8g of yeast extract, and 2g of spices, mix them evenly, put them in a high-pressure reactor, adjust the pH to 3 with 30% sodium hydroxide solution, add tallow to the reactor 50 g, the reaction kettle was sealed, and the temperature was raised to 130° C. with stirring, and the heating rate was 10° C. / min. The heat preservation reaction is carried out for one hour, and after the reaction is completed, it is left to stand for 2 hours, and the product of the upper layer of oil layer and the lower layer of water phase layer is separated, and at the same time, an oily flavor raw material and a paste flavor raw material with sauced beef flavor are obtained.

Embodiment 2

[0024] Take 10g of water, 5g of cysteine, 5g of glycine, 5g of glucose, 8g of yeast extract, 2g of green onion juice, and 2g of ginger juice, mix them evenly to form a mixture, put it into a high-pressure reactor, and adjust the pH to 4 with 30% sodium hydroxide solution Then, 63 g of chicken fat was added into the reaction kettle, and the temperature was raised to 110° C. with stirring at a rate of 10° C. / min. Insulation reaction for 2 hours, after the reaction was completed, let it stand for 2 hours, separated the upper oil layer and the lower water layer product, added 0.01% of its mass to the upper oil layer Butylated hydroxyanisole (abbreviated as BHA), and simultaneously obtained a chicken-boiled flavor Oily raw materials and paste flavor raw materials.

Embodiment 3

[0026] Take 10g of water, 13g of cysteine, 5g of xylose, and 10g of pork hydrolyzate (the product of enzymatic hydrolysis), put them in a high-pressure reactor, adjust the pH to 3.5 with 30% sodium hydroxide solution, and then pour it into the reactor. Add 62 g of lard, heat to a temperature of 140° C. under stirring, and the heating rate is 10° C. / min. Insulate and react for 1.5 hours, stand still for 1 hour after the reaction, separate the upper oil layer from the lower product, and add 0.01% BHA to the upper oil layer. At the same time, an oily raw material and a pasty essence raw material with roasted pork flavor are obtained.

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Abstract

The invention discloses a method for producing reactive food flavor from mixed oil phase and water phase, including the following steps: water-phase mixture solution preparing: getting one or more of the followings: amino acid mixture, sugar, flavor developing ribonucleotide, monosodium glutamate, hydrolyzed plant liquid, thiamine, yeast extract, spice, hydrolyzed animal liquid and plant juice, and adding water to prepare a solution; wherein the weight of water is 1%-100% of the weight of the water-phase mixture; 2) getting natural oil and the prepared water-phase mixture to prepare an oil-water phase mixture; wherein the water-phase mixture is 20%-80%of the total weight of the oil-water phase mixture; mixing to be even, adjusting the pH to be 2-10 through 30% sodium hydroxide solution, rising the temperature to 60-180 DEG C while mixing round, and reacting for 30min-6h under heat preservation condition; after the reaction finishes, keeping still or centrifuging to separate the oil-phase resultants and the water-phase resultants. The oil-phase resultants and the water-phase resultants are further processed through normal techniques into oil food flavor, cream food flavor or powder food flavor.

Description

technical field [0001] The invention belongs to the technical field of food ingredients, and in particular relates to a method for producing reactive food flavor in an oil-water mixed phase. Background technique [0002] With the continuous development of salty food flavors, reactive flavors are widely used due to their natural aroma and fragrance. At present, there are basically two production methods for salty food flavors: [0003] The first is the reaction based on the water phase system, by adding a variety of amino acids, sugar, thiamine, animal and plant hydrolyzed protein, yeast extract, flavoring, spices and other raw materials, homogenizing and heating to make it react . Its characteristic is that the product has a strong meat aroma and mellow taste, and has a strong sense of cooking. Its disadvantage is that the product lacks the characteristic aroma of meat. The second is the reaction based on the oil phase system, mainly to make the fat reach a certain degree...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/231A23L1/227A23L27/26A23L27/21
Inventor 刘阳郝学财邢海鹏
Owner 天津双星食品有限公司
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