Preparation method of lipid natural meat flavor

A meat essence and lipidation technology, which is applied in the field of preparation of natural meat essence, can solve the problems of weak aroma intensity, insufficient characteristic aroma, and short fragrance retention time of chicken essence, so as to shorten the fat oxidation time and make the taste full , the effect of avoiding the phenomenon of burnt smell

Inactive Publication Date: 2015-04-29
APPLE FLAVOR & FRAGRANCE GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, many manufacturers still mainly prepare spices based on the reaction of various reducing sugars and amino acids. The chicken flavor produced has the problems of weak overall aroma intensity, insufficient characteristic aroma, unfull taste, and short fragrance retention time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Enzymolysis A: Mince the chicken breast meat into minced meat and put it into the enzymatic hydrolysis tank, add water to the minced meat according to the weight ratio of 1:1, open the heating valve, start the stirring device, and keep the temperature of the material at 50°C , put in 0.1% by weight of compound protease (Protamex) and 0.15% by weight of flavor protease (Flavourzyme) and mix well, enzymolyze for 5 hours, and inactivate the enzyme at 85°C for 30 minutes to obtain enzymatic hydrolyzate A;

[0023] (2) Enzymolysis B: Add a phosphate buffer solution of pH=6 to the raw chicken fat, prepare the solution according to the mass fraction of 50%, put it into the enzymolysis tank, open the heating valve, start the stirring device, and keep the temperature of the material constant at 50°C, put in 0.01% lipase by weight and mix well, enzymolyze for 5 hours, inactivate the enzyme at 90°C for 30 minutes, and obtain enzymatic solution B;

[0024] (3) Oxidation: Add th...

Embodiment 2

[0029] (1) Enzymolysis A: Mince the chicken breast meat into minced meat and put it into the enzymatic hydrolysis tank, add water to the minced meat according to the weight ratio of 1:2, open the heating valve, start the stirring device, and keep the temperature of the material at 55°C , put in 0.15% compound protease (Protamex) and 0.2% flavor protease (Flavourzyme) and mix well, enzymolyze for 3 hours, and inactivate the enzyme at 85°C for 30 minutes to obtain enzymatic hydrolyzate A;

[0030] (2) Enzymolysis B: Add a phosphate buffer solution of pH=6 to the raw chicken fat, prepare the solution according to the mass fraction of 70%, put it into the enzymolysis tank, open the heating valve, start the stirring device, and keep the temperature of the material constant at 55°C, put in 0.02% lipase by weight and mix well, enzymolyze for 4 hours, inactivate the enzyme at 90°C for 30 minutes, and obtain enzymatic solution B;

[0031] (3) Oxidation: Add the enzymolysis solution B o...

Embodiment 3

[0036] (1) Enzymolysis A: Mince the chicken breast meat into minced meat and put it into the enzymatic hydrolysis tank, add water to the minced meat according to the weight ratio of 1:2, open the heating valve, start the stirring device, and keep the temperature of the material at 60°C , put in 0.2% by weight of compound protease (Protamex) and 0.3% by weight of flavor protease (Flavourzyme) and mix well, enzymolyze for 2 hours, and inactivate the enzyme at 85°C for 30 minutes to obtain enzymatic solution A;

[0037](2) Enzymolysis B: Add a phosphate buffer solution of pH=6 to the raw chicken fat, prepare the solution according to the mass fraction of 90%, put it into the enzymolysis tank, open the heating valve, start the stirring device, and keep the temperature of the material constant at 60°C, put in 0.03% lipase by weight and mix well, enzymolyze for 3 hours, and inactivate the enzyme at 90°C for 30 minutes to obtain enzymatic solution B;

[0038] (3) Oxidation: Add the e...

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PUM

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Abstract

The invention discloses a preparation method of lipid natural meat flavor. According to the method, meat and fat of the meat are used as raw materials, an oxidized enzymolysis liquid is obtained through enzymolysis and moderate oxidization, and the natural meat flavor is prepared from the oxidized enzymolysis liquid, meat paste subjected to enzymolysis and other reaction raw materials through a Maillard reaction, blending and homogenization. The method is combined with a fat enzymolysis and oxidization control technology and a protein enzymolysis technology, so that the fat oxidization is controlled, protein is fully hydrolyzed, a product is higher in volatility and characteristic feature, the nutritional value and the flavor of the product are improved, and the taste is fuller and more real. The meat flavor prepared from the raw materials with the process is simple in process, low in cost, suitable for industrial production, mellow, full, strong and natural in aroma and capable of being widely applied to seasoning and aroma enhancement of instant noodle seasoning packets, meat products, seasonings, snack food, puffed food, quick-frozen prepared food as well as salty food such as animal feed, pet food and the like.

Description

technical field [0001] The invention relates to a preparation method of a meat paste essence, in particular to a method for preparing a natural meat essence based on Maillard reaction, adding moderately oxidized meat and its fat and reacting with amino acids. Background technique [0002] Traditional meat flavors are mainly prepared by seasoning and mixing various monomer spices with other ingredients. It is often difficult for the aroma to reach a level similar to that of cooked meat. The reactive meat flavor prepared by the Maillard reaction has improved the flavor defects of the traditional blended flavor, which are weak in aroma, insufficient in taste and not realistic enough. In addition, the heat-reactive spices prepared by the Maillard reaction are defined as "natural flavors" by European and American food regulations, and are recognized as generally recognized as safe products (GRAS) by the US Food and Drug Administration (FDA), meeting people's expectations healthy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 王伊吴国良陈炳才徐晓瑾郭忆慈郭燕军
Owner APPLE FLAVOR & FRAGRANCE GRP
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