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Vegetarian food type meat flavor yeast extract, preparation method thereof and application thereof

A technology of yeast extract and meat flavor, applied in the field of yeast extract, can solve the problem that vegetarian food cannot be used

Active Publication Date: 2010-06-23
安琪酵母(柳州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There have been researches on meat-flavored flavors in my country, but these flavors all contain meat ingredients and cannot be used in vegetarian food

Method used

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  • Vegetarian food type meat flavor yeast extract, preparation method thereof and application thereof
  • Vegetarian food type meat flavor yeast extract, preparation method thereof and application thereof

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preparation example Construction

[0015] According to the preparation method of yeast extract of the present invention, wherein in step (1), the auxiliary materials added are mainly hydrolyzed vegetable protein (HVP), amino acids (glycine, alanine, cysteine), vitamin B1, Reducing sugars (xylose, glucose), nucleotides (disodium inosinate, disodium guanylate).

[0016] In a specific embodiment of the present invention, the content of the reaction raw material yeast extract, hydrolyzed vegetable protein, amino acid, reducing sugars and vitamins in step (1) is as follows by mass percentage (wt%): yeast extract 60-80wt% vegetable protein, 8-15wt% hydrolyzed vegetable protein, 1-2wt% xylose, 1-4wt% glucose, 1-3wt% glycine, 0.5-2.0wt% alanine, 0.3-1.0wt cysteine %, vitamin B1 0.1-0.5wt%, flavor nucleotide disodium (inosinate disodium salt + guanylate disodium salt) 0.5-1.0wt%, and water 6-20wt%.

[0017] In a specific embodiment of the present invention, the pH of the thermal reaction in step (2) is preferably 5.5-6...

Embodiment 1-7

[0026] The production of embodiment 1-7 yeast extract

Embodiment 1

[0028] First, make 60% yeast extract by mass percentage, 12wt% hydrolyzed vegetable protein, 1.5wt% xylose, 4wt% glucose, 3wt% glycine, 0.8wt% alanine, 0.9wt% Cysteine, 0.4wt% vitamin B1, 0.8wt% disodium nucleotides, and 16.6wt% water were mixed in a reactor. Subsequently, the mixture was reacted at 105° C. with a pH of 5.0 for 15 minutes and then rapidly cooled to below 30° C. to obtain the final yeast extract product.

[0029] Accordingly, a yeast extract product with the following characteristics can be obtained: the product can enhance the aroma and taste of the yeast extract, improve the characteristic aroma and application effect, and add the obtained yeast extract product to various dishes, When used in stuffing, it can effectively improve the taste of the end product, enhance the flavor, and increase the nutritional value. The advantage is that the obtained yeast extract does not contain meat components, and at the same time has a stronger aroma and taste, and can be ...

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Abstract

The invention relates to a vegetarian food type meat flavor yeast extract and a preparation method thereof. The preparation method of the vegetarian food type meat flavor yeast extract comprises the following steps: (1) adding and mixing the yeast extract and accessory materials into a reaction vessel; and (2) making the mixture obtained in the step (1) have heating reaction for 15 to 60 minutes at the pH between 5.0 to 7.0 and the temperature between 105 and 135 DEG C in the reaction vessel. The fragrance and the mouth feeling of the yeast extract can be enhanced according to the heat reaction technology of the method of the invention, the feature fragrance and the application effect are improved, and the obtained yeast extract products can effectively improve the mouth feeling of the end products, can enhance the flavor and can improve the nutritive value when being added into various dishes and fillers. The invention has the advantages that the yeast extract contains no meat content, simultaneously has intense fragrance and mouth feeling, and can be used in vegetarian food.

Description

technical field [0001] The present invention relates to a meat-flavored yeast extract, its preparation method and its application, more specifically, relates to a vegetarian meat-flavored yeast extract, its preparation method and its application. Background technique [0002] Yeast extract is made by degrading the protein in yeast cells into amino acids and polypeptides, and degrading nucleic acids into nucleotides, and extracting them from yeast cells together with other active ingredients, such as B vitamins and trace elements. The prepared human body can directly absorb and utilize, a concentrate of soluble nutrients and flavor substances. [0003] Yeast extract is widely used in the catering industry, and it can be used to adjust the desired flavor, acidity, chewiness, etc., which may create opportunities to reduce ingredient costs or enhance flavor. The global yeast extract market is estimated at USD 1.5 billion. Some food additive companies in Europe, such as DSM, ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/227A23L27/26A23L27/21
CPCA23L1/231A23L1/227A23L27/26A23L27/21
Inventor 俞学锋李知洪余明华姚鹃刘政芳李库李沛唐冠群
Owner 安琪酵母(柳州)有限公司
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