Method for preparing meat flavor by using vegetable proteins

A technology of vegetable protein and meat flavor, applied in food preparation, application, food science, etc., to achieve the effect of broadening the way of deep processing

Inactive Publication Date: 2013-10-02
WUJIANG CITY LI DA LUSTRE FINISHED PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] So far, various synthetic Maillard reaction flavors have been widely used in the production of meat f...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: Soybean meal was cooked under pressure at 0.05MPa for 20 minutes; hydrolyzed with 1% compound trypsin at 50°C for 24 hours; added 6% glucose, 0.8% L-cysteine ​​and 0.4% DL-methionine , Reacted at 115°C for 60min; filtered, concentrated, and obtained. Vegetable protein can be soybean meal, corn gluten and peanut cake, etc. Pancreatin Complex is composed of 60% pancreatin and 40% papain.

[0016]

Embodiment 2

[0017] Example 2: Soybean meal was cooked under pressure at 0.05MPa for 40 minutes for aging treatment; hydrolyzed with 2% compound trypsin at 50°C for 24 hours; added 6% glucose, 0.8% L-cysteine ​​and 0.4% DL-methionine , Reacted at 115°C for 60min; filtered, concentrated, and obtained. Vegetable protein can be soybean meal, corn gluten and peanut cake, etc. Pancreatin Complex is composed of 60% pancreatin and 40% papain.

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PUM

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Abstract

The invention relates to a method for preparing meat flavor by using vegetable proteins, which comprises the following steps of: (1) carrying out pressure cooking on soybean meal for 20-40 min at a pressure of 0.05 MPa so as to carry out curing processing; (2) hydrolyzing the obtained object for 24 h at a temperature of 50 DEG C by using 1-2% of compound pancreatic enzyme; (3) adding 6% of glucose, 0.8% of L-cysteine and 0.4% of DL-methionine, and carrying out reaction on the obtained product for 60min at a temperature of 115 DEG C; and (4) carrying out filtration and concentration on the obtained product. Vegetable proteins can be soybean meal, corn proteins and peanut cakes, and the like. The composite pancreatic enzyme is composed of 60% of pancreatic enzymes and 40% of papain. According to the invention, meat flavor which produces intense and coordinated aromas can be prepared; and an intensive processing way of vegetable proteins is broadened.

Description

[0001] Involved areas: [0002] The invention relates to the field of preparation of essence, in particular to the field of preparation of meat flavor essence with vegetable protein. technical background: [0003] Hydrolyzed vegetable protein is a nutritious food additive, which is widely used in meat product processing, instant noodles, puffed food and condiments for its soft, plump and delicious taste. Hydrolyzed vegetable protein is decomposed into amino acids and short peptides by acid or enzymatic hydrolysis. Acid hydrolysis will produce carcinogenic 1,3-dichloro-2-propanol and 3-chloro-1,2-propanediol, while enzymatic hydrolysis produces only short peptides and amino acids, which meet the requirements of food hygiene. Therefore, the production of plant protein by enzymatic hydrolysis is an inevitable trend of development. [0004] Maillard reaction, also known as / non-enzymatic browning reaction, mainly refers to the complex reaction between reducing sugars, amino a...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 凌元若
Owner WUJIANG CITY LI DA LUSTRE FINISHED PROD
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