Yeast extract with chicken flavor and production method thereof

A technology for yeast extract and production method, which is applied in the fields of food science, food preparation, application, etc., can solve the problem of not finding the production method of yeast extract, etc., so as to enhance the characteristic flavor, rich aroma, and enhance the aroma and taste of chicken. Effect
CN101569392BActive Publication Date: 2012-07-04ANGELYEAST CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
ANGELYEAST CO LTD
Publication Date
2012-07-04

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Abstract

The invention provides a yeast extract with chicken flavor, which is made from the following raw materials: chicken, water, protease, yeast extract and minor ingredients. The invention also provides aproduction method of the yeast extract with chicken flavor, which comprises the following steps: (1) chicken pretreatment; (2) chicken enzyme inactivation; (3) chicken zymohydrolysis; (4) refinementtreatment; and (5) thermal reaction. The yeast extract with chicken flavor can be used in instant noodles, meat products and the like to effectively improve the mouth feel, special flavor and nutritive value of terminal products.
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Description

technical field

[0001] The invention relates to a chicken-flavored yeast extract and a production method thereof. Background technique

[0002] As a food ingredient, yeast extract has been widely used in instant noodles, meat products, seasonings and other industries.

[0003] Yeast extract has a bouillon aroma, but the characteristic flavor is not obvious.

[0004] The United States, Japan, Germany and other countries have conducted research on the thermal reaction of meat-flavored flavorings, but there is no research report on yeast extract-related products with obvious characteristic flavors.

[0005] Since the early 1960s, many researchers have reported that the non-volatile precursors of the aroma of cooked meat are water-soluble components extracted from raw muscle. Body substances include amino acids, peptides, reducing sugars (especially glucose, fructose, and ribose) and nucleotides (especially 5'-disodium inosinate, or IMP).

[0006] The Maillard reaction is the...

Claims

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