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High-protein yeast extract with mellow taste and preparation method and application thereof

A yeast extract, high-protein technology, applied in application, food science, food coating and other directions, can solve the problem of inability to solve the taste effect, and achieve the effect of enriching the taste experience, enhancing the mellow feeling, and enhancing the edge taste.

Active Publication Date: 2020-02-07
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 preparation method and application thereof
  • High-protein yeast extract with mellow taste and preparation method and application thereof

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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 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6

[0087] Initial heating temperature (°C) 95 95 90 100 90 100 Heating reaction time (min) 25 25 20 25 30 40 Temperature after cooling down (°C) 45 55 50 60 68 65 Autolysis time (h) 19 17 17 19 18 18 pH 6.0 5.5 6.8 6.0 6.0 6.5

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

[0089] Food enzyme / g Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 papain 0.3 0.25 0.35 0.3 0.3 0.25 nuclease 0.15 0.1 0.15 0.2 0.15 0.1 transglutaminase 0.15 0.1 0.2 0.15 0.15 0.15 extractase 0.3 0.25 0.3 0.25 0.25 0.2 ...

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Abstract

The invention relates to the field of food, in particular to a high-protein yeast extract with mellow taste and its preparation method and application. The content of protein in the yeast extract is 60-75% based on the dry matter mass, the molecular weight of the taste peptide that can cause a mellow taste is 180-500Da, and the content of the taste peptide accounts for 40-60% of the total protein. %; wherein, the taste peptide includes dipeptide and tetrapeptide, the dipeptide includes Glu-Ala and Glu-Gly, the tetrapeptide includes Glu-Leu-Cys-Gly, and the Glu-Ala accounts for the taste The mass fraction of the peptide is 20%-30%, the mass fraction of the Glu-Gly in the taste peptide is 20%-30%, and the mass fraction of the tetrapeptide in the taste peptide is 40%-50%. The yeast extract of the present invention is pure and natural, rich in rich taste peptides, the content of taste peptides is about twice that of other common YE products, which can enhance the basic taste of the product, and not only limited to enhancing the umami taste of the product, but also Enhance the edge taste of the product, such as enhancing the sense of mellowness, fullness, extension and coordination, to obtain a richer taste 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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Patent Type & Authority Patents(China)
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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