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High protein yeast extract with mellow taste and its preparation method and use

A technology of yeast extract and high protein, applied in the fields of application, food science, food coating, etc., can solve the problems such as unresolvable taste effect, achieve the effect of enriching taste experience, enhancing mellow feeling, and enhancing edge taste

Active Publication Date: 2016-12-28
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the in-depth study of sensory molecules in food flavors and the discovery of the new Umami compound "umami peptide", people are more interested in the existing five basic tastes: sour, sweet, salty, bitter, and umami. Questioned, because these basic flavors still cannot solve many unique taste effects

Method used

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  • High protein yeast extract with mellow taste and its preparation method and use
  • High protein yeast extract with mellow taste and its preparation method and use

Examples

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preparation example Construction

[0057] In a preferred embodiment, the preparation method of the high-protein yeast extract with a unique mellow taste comprises the following steps: (1) set the concentration of high-protein yeast, perform autolytic enzymolysis, and obtain enzymes that meet the requirements and (2) centrifuging the enzymatic hydrolyzate obtained in step (1), and getting the light phase to concentrate or dust.

[0058] Preferably, in the above method for preparing yeast extract, in step (1), the enzymes added are mainly food-based enzymes, such as papain, yeast extract enzyme, nuclease, transglutaminase and the like.

[0059] In a preferred embodiment of the present invention, the protein content of the raw material high-protein yeast in step (1) should reach more than 55% dry weight, preferably more than 68wt%, and the specific process of autolytic enzymolysis is: Heat the yeast solution at 90-100°C, react for 20-40 minutes, cool down at 45-68°C, pH 5.5-6.8, add food enzymes, perform enzymatic...

Embodiment 1

[0078] To prepare a high-protein yeast extract with a mellow taste, the steps are as follows:

[0079] (1) Fixed solution of high-protein yeast: Take 150 g of yeast (dried) and deionized water to prepare 1000 mL of solution, so that the mass fraction of yeast is 15%.

[0080] (2) Autolytic enzymolysis: Add the solution of step (1) into the autolytic enzymolysis tank, heat up to 95°C, react for 25 minutes, cool down to 55°C, adjust the pH of the solution to 6.0, add 0.3g papain, 0.15g nucleic acid Enzymes, 0.15 g of transglutaminase and 0.3 g of extractase, were used for enzymatic hydrolysis for 19 hours.

[0081] (3) Enzyme inactivation process: heat the product of step (2) to 85° C., and inactivate the enzyme for 1 hour.

[0082] (4) Cool down to 65°C and keep warm, use a centrifuge to centrifuge for 10 minutes at a speed of 5000r / min, take the light phase and evaporate it to a solid content of 40% in a concentrated evaporator, and use a spray dryer to obtain KOKUMI flavor ...

Embodiment 2～ Embodiment 6

[0084] According to the process conditions listed in Table 3 and Table 4, the operations of Embodiment 2 to Embodiment 6 were carried out.

[0085] The process condition of table 3 embodiment 1-embodiment 6

[0086] Process conditions

[0087] Initial heating temperature (°C)

[0088] Table 4 The amount of food enzymes added in Examples 1 to 6 (g)

[0089] Food enzyme / g

[0090] The obtained product of embodiment 1~embodiment 6 carries out following characterization:

[0091] 1-1. Determination of protein content in raw material yeast

[0092] The protein content in raw yeast was determined by the Kjeldahl method in the national standard of the People's Republic of China GB 5009.5-2010: the protein in the sample was decomposed under catalytic heating conditions, and the ammonia produced was combined with sulfuric acid to form ammonium sulfate. Ammonia is freed by alkalization distillation, absorbed by boric acid and then titrated with hydrochlor...

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Abstract

The invention relates to the field of foods and concretely relates to high protein yeast extract with a mellow taste and its preparation method and use. The high protein yeast extract comprises 60-75%, on a dried substance mass basis, of proteins and 40-60%, on a total protein mass basis, of a taste-active peptide with mellow taste-active peptide molecular weight of 180-500Da. The taste-active peptide comprises dipeptides and tetrapeptide. The dipeptides comprise Glu-Ala and Glu-Gly. The tetrapeptide is Glu-Leu-Cys-Gly. A mass fraction of the Glu-Ala to the taste-active peptide is in a range of 20-30%. A mass fraction of the Glu-Gly to the taste-active peptide is in a range of 20-30%. A mass fraction of the tetrapeptide to the taste-active peptide is in a range of 40-50%. The high protein yeast extract is pure natural, is rich in taste-active peptide, has taste-active peptide content about two times that of other common YE products, improves a base taste comprising not only fresh taste but also marginal tastes such as a mellow taste, mouth fillling, a lasting taste and a harmonious taste and provides abundant taste sense experience.

Description

technical field [0001] The present invention relates to the field of food, in particular to a yeast extract used for food seasoning and its preparation method and application, more specifically, to a high-protein yeast extract with mellow taste and its preparation method and application . Background technique [0002] At present, there are four basic tastes recognized in the world: sour, sweet, bitter, and salty, all of which have their corresponding representative substances. Umami was identified as the fifth basic taste at the Hawaiian Umami Symposium in 1985. However, with the in-depth study of sensory molecules in food flavors and the discovery of the new Umami compound "umami peptide", people are more interested in the existing five basic tastes: sour, sweet, salty, bitter, and umami. Questions were raised because these basic flavors still do not address many unique flavor effects. Thus, a new taste - Kokumi was gradually discovered and defined. [0003] Kokumi, whi...

Claims

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Application Information

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IPC IPC(8): A23L31/15A23L27/20A23L23/00A23L23/10A23P20/25
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 李沛俞学锋李知洪姚鹃李库唐冠群朱建中郑英亮郭甲袁奇
Owner ANGELYEAST CO LTD
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