Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing natural beef flavor

A beef and flavor technology, applied in food preparation, application, food science, etc., can solve problems such as low intensity, affecting customer use, and losing market

Inactive Publication Date: 2009-12-09
TIANJIN CHUNYU FOOD INGREDIENTS
View PDF0 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the meat flavor products obtained after the Maillard reaction have a realistic flavor and a sense of cooking, but the intensity is low
Affected the use of customers and lost the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Add 80 parts of concentrated beef hydrolyzate, 2.5 parts of glucose, 0.5 part of D-xylose, 0.5 part of glycine, 1 part of DL-alanine and 1 part of L-cysteine ​​into the reaction kettle successively. 0.5 parts of acid, VB 1 0.5 parts of VC, 1 part of VC, 10 parts of refined butter, 0.6 parts of pureed green onion, 0.7 parts of pureed ginger, and 12 parts of table salt. Stir for 20 minutes and heat up. The reaction temperature is controlled at 114-115° C., and the reaction time is 1 hour. After the reaction, cool down to 50°C, pass through a 40-mesh vibrating sieve and discharge to obtain beef flavor essence.

Embodiment 2

[0038] 100 parts of concentrated beef hydrolyzate, 3.5 parts of glucose, 0.5 part of D-xylose, 0.5 part of glycine, 0.5 part of DL-alanine, and 0.5 part of L-cysteine ​​were successively added in the reaction kettle 0.5 parts of acid, VB 1 0.5 parts of VC, 1 part of VC, 11.7 parts of refined butter, 0.7 parts of pureed green onion, 0.8 parts of pureed ginger, and 14 parts of table salt. Stir for 30 minutes and heat up. The reaction temperature is controlled at 116-117° C., and the reaction time is 1.5 hours. After the reaction, cool down to 60°C, pass through a 40-mesh vibrating sieve and discharge to obtain beef flavor essence.

Embodiment 3

[0040] Add 60 parts of concentrated beef hydrolyzate, 1.5 parts of glucose, 0.5 part of D-xylose, 1 part of glycine, 0.5 part of DL-alanine and 0.5 part of DL-alanine, L-cysteine ​​into the reaction kettle successively 0.5 parts of acid, VB 1 0.7 parts of VC, 2 parts of refined butter, 2 parts of pureed green onion, 2 parts of pureed ginger, and 20 parts of table salt. Stir for 10 minutes and heat up. The reaction temperature is controlled at 95-97° C., and the reaction time is 4 hours. After the reaction, cool down to 40°C, pass through a 40-mesh vibrating sieve and discharge to obtain beef flavor essence.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for preparing natural beef flavor, which is characterized by mixing and stirring concentrated beef hydrolysate, reducing sugar, amino acid, fat, VB1, VC, congni, ginger paste and salt for 1-30min and then heating up the mixture, carrying out Millard reaction on the mixture at the temperature of 90-130 DEG C for 0.5-4h, reducing the temperature to 40-60 DEG C after the reaction, screening the mixture by a 40-mesh vibrating screen to obtain the beef flavor; wherein, the concentrated beef hydrolysate is 50-100 parts, reducing sugar 1-10 parts, amino acid 1-10 parts, fat 5-20 parts, VB1 0.5-5 parts, VC 0.5-5 parts, congni 0.5-2 parts, ginger paste 0.5-2 parts and salt 5-20 parts; the percentage concentration of the solid content in the concentrated beef hydrolysate by weight is 30-80.

Description

technical field [0001] The invention belongs to the field of preparation of natural meat flavor essence, in particular to a method for preparing natural meat flavor essence by using concentrated beef hydrolyzate. Background technique [0002] Meat flavor is a food additive widely used in products such as instant noodles, meat products, condiments, and beef essence. It has developed rapidly since the 1990s. The traditional production method of meat flavor essence is as follows: the first step is to add various raw materials such as amino acids and reducing sugars to the reaction kettle in a certain proportion to carry out the Maillard reaction (reaction between amino acids and reducing sugars), and then spray Dry to obtain the reaction fragrance. The second step is to add various natural and (or) natural equivalent spices and solvents (such as: ethanol, propylene glycol, salad oil, etc.) into the batching tank in a certain proportion and mix them evenly to obtain the blended...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/22A23L1/221A23L1/227A23L1/231A23L27/00A23L27/10A23L27/21A23L27/26
Inventor 李文方邢海鹏
Owner TIANJIN CHUNYU FOOD INGREDIENTS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com