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Method for preparing meat flavor essence by using fermented sesame meal

A technology of fermenting sesame meal and meat-flavored essence, which is applied in food science and other fields, can solve the problems of lifelikeness and difficulty in achieving aroma, and achieve the effects of reducing production costs, increasing utilization value, and lingering aftertaste

Inactive Publication Date: 2018-06-01
APPLE FLAVOR & FRAGRANCE GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 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 that is as realistic as that of cooked meat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Remove impurities and pulverize sesame meal, mix 1000g sesame meal and 100g bran evenly, cook at 100°C for 30min, and cool to room temperature;

[0022] (2) Aspergillus oryzae spore number: the ratio of Aspergillus niger spore number=1:1 is mixed evenly, press 10 7 The inoculation amount of spore / g material is inoculated, fully mixed and evenly cultivated for 50h under the condition that the temperature is 25°C and the relative humidity is 70%, to obtain the sesame meal fermentation product;

[0023] (3) Get 500 g of sesame meal fermented product and 200 g of fresh minced beef into the enzymolysis tank, add 1000 g of salt water with a mass concentration of 3%, open the heating valve, start the stirring device, make the temperature of the material constant at 50°C, and put 1.5 g of trypsin into it. g, enzymatic hydrolysis for 4 hours, inactivate the enzyme at 90°C for 30 minutes, and cool to room temperature to obtain the required enzymatic hydrolysis solution;

[0...

Embodiment 2

[0026] (1) Remove impurities and pulverize the sesame meal, mix 800g sesame meal and 70g corn flour evenly, cook at 100°C for 20min, and cool to room temperature;

[0027] (2) number of aspergillus niger spores: the number of spores of mucor actinomyces elegant: the ratio of rhizopus oligospora=3:2:1 is mixed uniformly, press 10 8 The inoculation amount of spore / g material is inoculated, fully mixed and evenly cultivated for 80h under the condition that the temperature is 28°C and the relative humidity is 80%, to obtain the sesame meal fermentation product;

[0028] (3) Take 300 g of sesame meal fermented product and 150 g of fresh minced pork into the enzymolysis tank, add 600 g of brine with a mass concentration of 2%, open the heating valve, start the stirring device, keep the temperature of the material constant at 55 ° C, and put in 0.7 g of flavor protease g, enzymatic hydrolysis for 5 hours, inactivate the enzyme at 90°C for 30 minutes, and cool to room temperature to o...

Embodiment 3

[0031] (1) Remove impurities and pulverize sesame meal, mix 500g sesame meal and 30g sorghum rice flour evenly, cook at 110°C for 15min, and cool to room temperature;

[0032] (2) the number of rhizopus oryzae spores: the ratio of aspergillus niger spore number=3:2 is mixed evenly, press 10 9 The inoculation amount of spore / g material is inoculated, fully mixed and evenly cultivated for 100h under the condition that the temperature is 30°C and the relative humidity is 90%, to obtain the sesame meal fermentation product;

[0033] (3) Get 200g of sesame meal fermented product and 120g of fresh minced chicken into the enzymolysis tank, add 400g of salt water with a mass concentration of 2%, open the heating valve, start the stirring device, make the temperature of the material constant at 55°C, and put in 0.2 papain g, 0.3 g of compound protease, hydrolyze for 6 h, inactivate the enzyme at 90°C for 30 min, cool to room temperature, and obtain the required enzymatic hydrolyzate; ...

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Abstract

The invention relates to the field of food additives, in particular to a method for preparing meat flavor essence by using fermented sesame meal. The method comprises the following steps: removing impurities from sesame meal, pulverizing the sesame meal, adding auxiliary materials, and conducting uniform mixing and steaming; inoculating the obtained materials with microorganisms for fermentation after the materials are cooled, adding fresh meat, brine and protease, conducting uniform mixing, and fully performing enzymolysis and enzyme deactivation; cooling the obtained mixture to room temperature to obtain an enzymolysis liquid; adding reducing sugar, amino acid and thiamin into the enzymolysis liquid, and conducting uniform mixing; and performing Maillard reaction at 80-100 DEG C for 2-6hto obtain the meat flavor essence. The meat flavor essence prepared by the method has strong fragrance, full mouth feel, long aftertaste and certain nutrition health-care effects. Besides, the methodpartially or fully replaces commercial enzyme preparations with a protease preparation generated in the microorganism fermentation process so as to prepare protein hydrolysate with cost reduced. In addition, the method for preparing the meat flavor essence is simple in process and suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a method for preparing meat flavor essence, in particular to a method for preparing meat flavor essence through Maillard reaction on the basis of fermented sesame meal. Background technique [0002] Sesame meal is a by-product of sesame oil extraction, which is rich in protein and amino acid, and is an important source of plant protein. However, due to the denaturation of protein due to the high temperature in the process of oil extraction, the relative utilization rate of sesame meal is reduced. The study found that the beneficial components of sesame meal, such as histidine, methionine, lysine and other amino acids, protein and small peptides, were significantly improved after fermentation, and the fermentation did little damage to the nutrients in sesame meal, which could significantly increase Nutritional value utilization of sesame meal. [0003] Traditional meat flavors are ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/24A23L27/21
Inventor 顾庆南王世成李冬莉郑强陈炳才
Owner APPLE FLAVOR & FRAGRANCE GRP
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