Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof
A technology of proteolytic enzymes and flavor enhancers, applied in protein food processing, protein food ingredients, food preparation, etc., can solve problems such as unspecified procedures
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Embodiment 1
[0024] Optimal hydrolysis conditions are performed as follows: at the optimum operating temperature for the protease used (e.g. flavor protease Flavourzyme, exo mixture with endopeptidase) and protein (e.g. roselle seeds, hides, feathers, defatted Soybean powder) substrate concentration conditions, the reactor is filled with a known amount of deionized water. The pH of the slurry was adjusted to the optimal pH for the protease using 0.1 M calcium carbonate and 0.1 M HCl. A known amount of protease is then added to the reactor. As the hydrolysis proceeds, the released protons are added to the reactor by adding 0.1M CaCO 3 neutralized. After adding CaCO 3 Stir the mixture constantly to ensure even distribution. After 5 hours, samples were collected and boiled for 10 minutes with citric acid or CaCO 3 Adjust the pH to 3.5-4.5, and via activated carbon and CaCO 3 The layer was vacuum filtered.
[0025] A polyphenol-rich extract with vasodilatory properties, thickeners, pres...
Embodiment 2
[0027] Preheat the defatted protein substrate suspension (such as roselle seeds, bean cakes, hides, feathers) to 60°C, add a strong acid such as HCL to it, and heat to 100°C in a closed system for 24 hours until the hydrolysis rate up to about 90%. The protein hydrolyzate is then cooled to ambient temperature using citric acid or CaCO 3 Adjust the pH to 3.5-4.5, and via activated carbon and CaCO 3 The layer was vacuum filtered.
[0028] A polyphenol-rich extract with vasodilatory properties, thickeners, preservatives, caramel, onion powder, ginger powder, garlic powder, cinnamon, spices and black pepper may be added to the hydrolyzate for flavor, The hydrolyzate is boiled and concentrated at 100° C. to form a low-sodium and high-calcium Australian yeast paste substitute with hypotensive properties.
Embodiment 3
[0030] Sensory evaluations have been carried out on various existing hydrolysates using different sources of vegetable protein sources and prepared by using acid hydrolysis methods and enzymatic hydrolysis methods. In the sensory evaluation test, 4 different recipes and another commercially available porridge recipe were scored by 20 untrained judges using a scoring method. The results were analyzed by differential analysis. The judges give a numerical score ranging from 1 (very disliked) to 9 (very much liked). Sensory evaluation tests on the hydrolyzate included: (1) taste description and intensity; (2) taste; (3) pleasantness test on a scale of 1 to 9 for acceptability; and (4) hydrolyzate in porridge Flavor enhancing power when used.
[0031] Sensory results generally show that the hydrolyzate produces a taste similar to meat and soy sauce. A summary of the test results is given in the table below.
[0032] Table 1
[0033] defatted beans
powder en...
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