A lard with strong flavor and a preparation method thereof

Abstract

The application discloses a kind of strong flavor beef tallow and its preparation method, its preparation method includes the following steps: (1) raw beef fat, rich in metal ion food is minced, and placed in enzymolysis tank;(2) in enzymolysis tank sequentially adding protease for enzymolysis, obtain protease enzymolysis liquid;(3) after protease enzymolysis liquid is inactivated, adding lipase for enzymolysis;(4) reducing sugar, amino acid is sequentially added to enzymolysis tank, and temperature is adjusted to melt;(5) after melting, oil residue is separated, then the upper layer beef tallow is obtained by centrifugation, i.e. strong flavor beef tallow.The application utilizes metal ion to combine enzymolysis process to promote fat oxidation, and utilizes the Maillard reaction of melting process to strengthen beef tallow flavor, so that beef tallow flavor is excavated and strengthened to the greatest extent, and the finished product beef tallow is rich in flavor, obvious in characteristics, and strong in odor intensity.

Description

Technical Field

[0001] This invention belongs to the field of butter processing technology. Specifically, this invention relates to a rich-flavored butter and its preparation method. Background Technology

[0002] Beef tallow is a finished product made from raw beef fat through processes such as pre-melting, high-temperature refining, oil residue separation, and refining. Beef tallow has a wide range of applications, and is widely used in beef flavorings, seasonings, pre-packaged foods, and especially hot pot bases. The flavor of beef tallow largely determines the quality of the product flavor. Currently, beef tallow products on the market have the following shortcomings to some extent: (1) The beef tallow refining process only involves grinding raw beef fat to extract the oil, without any other pre-treatment processes. The flavor components in the raw beef fat cannot be fully exposed and participate in the reaction, resulting in a less intense beef tallow aroma. (2) The refining process results in the loss of a large amount of flavor substances, leading to a bland flavor in the finished beef tallow. Beef tallow-related products lack the characteristics of beef tallow flavor and are highly homogenized.

[0003] To enhance the flavor of beef tallow, several methods have been reported in related technologies. For example, patent application CN114451462A discloses a method for enhancing the flavor of beef tallow based on enzymatic hydrolysis. This technical solution utilizes protease and lipase to enzymatically hydrolyze raw beef tallow. However, since beef tallow is animal fat with a high content of saturated fatty acids, the mild oxidation effect of enzymes alone is insufficient to fully oxidize the beef tallow. During the melting process, the aroma precursors in the enzymatic hydrolysate undergo Maillard reactions to form a rich flavor. Since fat does not contain protein, even if a small amount of protein is present in the fascia, the substrate concentration is low, and the Maillard reaction cannot proceed fully.

[0004] Therefore, it is essential to develop a butter flavor that is rich, distinctive, and has a strong aroma to address the problem of bland butter flavor in related technologies. Summary of the Invention

[0005] The present invention aims to at least partially solve one of the technical problems in the related art. To this end, the embodiments of the present invention provide a rich-flavored butter and its preparation method to solve the problems of insufficient exposure of flavor substances in raw beef tallow, loss of a large amount of flavor substances during the butter refining process, and bland flavor in the finished butter.

[0006] The present invention adopts the following technical solution:

[0007] This invention provides a method for preparing rich-flavored butter, comprising the following steps:

[0008] (1) Cut the raw beef tallow and ingredients rich in metal ions into small pieces, mince them, and place 100-150 parts by weight of raw beef tallow and 10-20 parts by weight of ingredients rich in metal ions into an enzymatic hydrolysis tank.

[0009] The food ingredients rich in metal ions are one or more of the following: beef liver, chicken liver, pork liver, lamb liver, beef blood, chicken blood, pork blood, lamb blood, peanuts, sesame seeds, and soybeans.

[0010] (2) Add 0.3-5 parts by weight of protease and 40-50 parts by weight of water to the enzymatic hydrolysis tank in sequence, adjust the temperature to 40-70℃, and enzymatically hydrolyze for 0.5-2 hours to obtain protease hydrolysate;

[0011] (3) Adjust the temperature of the protease hydrolysate to 90-100℃, inactivate the enzyme for 10-20 minutes, then add 0.5-5 parts by weight of lipase to the hydrolysis tank, adjust the hydrolysis temperature to 35-60℃, and hydrolyze for 2-4 hours to obtain lipase hydrolysate;

[0012] (4) Add 1-3 parts by weight of reducing sugar and 3-6 parts by weight of amino acids to the enzymatic hydrolysis tank in sequence, adjust the temperature to 90-140℃, and melt for 0.5-3 hours;

[0013] (5) After the smelting is completed, the oil residue is separated, and then the upper layer of butter is obtained by centrifugation, which yields the rich-smelling butter.

[0014] In some embodiments, the amounts of each substance are as follows: 120-130 parts by weight of raw beef tallow; 10-15 parts by weight of food rich in metal ions; 2-3 parts by weight of protease; 40-50 parts by weight of water; 1-3 parts by weight of lipase; 1.5-2.5 parts by weight of reducing sugar; and 3.5-4.5 parts by weight of amino acids.

[0015] Preferably, the food ingredient rich in metal ions is one or more of the following: beef liver, chicken liver, pork liver, lamb liver, beef blood, chicken blood, pork blood, and lamb blood; in this embodiment of the invention, the food ingredient rich in metal ions is animal-derived, and the metal ions in the animal-derived food ingredient include Fe. 2+ Cu 2+ Zn 2+ The content of animal fat is higher than that of plant-based ingredients, which has a better catalytic effect on raw beef tallow. In addition, animal-based ingredients have a richer flavor, which can make the melted beef tallow more fragrant and distinctive.

[0016] More preferably, the food ingredient rich in metal ions is beef liver or beef blood. In this embodiment of the invention, beef liver or beef blood are preferred as the food ingredient rich in metal ions, as these two ingredients have a high content of metal ions, especially Fe. 2+ Both ingredients have a good catalytic effect on raw beef tallow; and since both ingredients come from cattle, their flavors are more harmonious and complementary with beef tallow, which can enhance the flavor of beef tallow and make the produced beef tallow fragrant, mellow, rich and full-bodied.

[0017] Most preferably, the food rich in metal ions is bovine blood.

[0018] In this embodiment of the invention, the amount of food ingredients rich in metal ions added is controlled to be 6.7-20% of the raw beef fat content. If the amount added is too large, the flavor of the food ingredients will be too prominent, masking the fat aroma of the beef tallow and making the produced beef tallow less mellow and full-bodied; if the amount added is too small, the concentration of metal ions in the reaction system will be low, resulting in a poor catalytic oxidation effect on the beef tallow and failing to fully exert its auxiliary and enhancing role in the flavor of the beef tallow.

[0019] In some embodiments, in step (2), the protease is papain with an enzyme activity of 50,000 to 100,000 U / g, an enzymatic hydrolysis temperature of 50 to 70°C, and is hydrolyzed by stirring for 1 to 2 hours.

[0020] In some embodiments, in step (3), the lipase is a triacylglycerol acyl hydrolase; the enzyme activity is 50,000-100,000 U / g, the enzymatic hydrolysis temperature is 40-50℃, and the enzymatic hydrolysis is carried out by stirring for 3-4 hours.

[0021] In some embodiments, in step (4), the reducing sugar is one or more of glucose, fructose, galactose, lactose, and maltose. Preferably, the reducing sugar is a combination of glucose and fructose in a 1:1 mass ratio.

[0022] In some embodiments, the amino acid is one or more selected from alanine, glycine, valine, leucine, isoleucine, methionine, cysteine, threonine, and glutamic acid. Preferably, the amino acid is a composition of alanine, glycine, and cysteine ​​in a mass ratio of 2:2:1.

[0023] In some embodiments, in step (4), the temperature is 110-120°C and the time is 1-1.5 hours.

[0024] In some embodiments, the centrifugation speed in step (5) is 4000-6000 rpm and the time is 10-20 minutes.

[0025] Preferably, the rich-flavored butter and its preparation method include the following steps:

[0026] In an enzymatic hydrolysis tank, 120 parts by weight of raw beef tallow, 10 parts by weight of beef blood, 3 parts by weight of protease, and 40 parts by weight of water were added sequentially. The temperature was adjusted to 60℃, and after 1 hour of enzymatic hydrolysis, 2 parts by weight of lipase were added, and the temperature was adjusted to 45℃, and enzymatic hydrolysis was carried out for 3 hours. After enzymatic hydrolysis, 2 parts by weight of reducing sugar (glucose:fructose 1:1) and 4 parts by weight of amino acids (alanine:glycine:cysteine ​​2:2:1) were added, and the mixture was melted at 115℃ for 1 hour. After melting, the mixture was passed through an 80-mesh sieve to separate the oil residue, and then centrifuged at 5000 rpm for 20 minutes to obtain the supernatant, which is the rich-flavored beef tallow.

[0027] This invention also provides a rich-flavored butter prepared by the above method.

[0028] This invention also provides the application of the above-mentioned rich-flavored butter in the preparation of beef flavoring, seasonings, and hot pot base.

[0029] The present invention has the following advantages and beneficial effects:

[0030] This invention uses raw beef tallow as the main raw material, adding ingredients rich in metal ions, and utilizing the naturally occurring metal ions to catalyze the oxidation of the beef tallow. Furthermore, the raw beef tallow and the ingredients rich in metal ions are sequentially treated with proteases and lipases to promote the dissolution of fats and metal ions, increase the contact area between enzymes and metal ions and the oil, and synergistically promote fat oxidation, producing abundant small-molecule substances as aroma precursors. During the melting process, these aroma precursors fully undergo Maillard reactions with exogenously added reducing sugars, amino acids, and other substances, producing a rich flavor. This invention utilizes metal ions combined with enzymatic hydrolysis to synergistically promote fat oxidation, and leverages the Maillard reaction during melting to enhance the flavor of the beef tallow, maximizing and strengthening its flavor profile.

[0031] This invention uses metal ions from natural ingredients as catalysts. The raw materials are natural and safe, and the finished product has a rich, distinctive, and strong aroma, solving the problem of bland flavor and limited application of butter in related technologies. Attached Figure Description

[0032] Figure 1 This is the total ion chromatogram of the rich-flavored butter prepared in Example 1 of the present invention, determined by gas chromatography-mass spectrometry. Detailed Implementation

[0033] The embodiments of the present invention are described in detail below. These embodiments are exemplary and intended to explain the present invention, and should not be construed as limiting the present invention.

[0034] Unless otherwise stated, the raw materials and reagents used in the following examples are commercially available products or can be prepared by known methods.

[0035] Unless otherwise stated, the scientific and technical terms used herein have the meanings commonly understood by those skilled in the art.

[0036] In this document, the terms “comprising” and “including” are open-ended expressions, meaning that they include the contents specified in this invention, but do not exclude other aspects.

[0037] In this document, when values ​​are described as ranges, it should be understood that such disclosure includes disclosure of all possible subranges within that range, as well as the specific numerical values ​​that fall within that range, regardless of whether the specific numerical value or specific subrange is explicitly specified.

[0038] The following are specific embodiments and comparative examples of the present invention. It should be further noted that the schemes in the following comparative examples are not prior art, but are only set up for comparison with the schemes in the embodiments, and are not intended to limit the present invention.

[0039] In the embodiments and comparative examples of this invention:

[0040] Protease: The papain used in this application was purchased from Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd., model: FDG-2203, enzyme activity 100,000 U / g.

[0041] Lipase: The lipase used in this application was purchased from Nanning Pangbo Biotechnology Co., Ltd., with an enzyme activity of 100,000 U / g.

[0042] Example 1

[0043] A method for preparing rich-flavored butter, the method comprising the following steps:

[0044] In an enzymatic hydrolysis tank, 120 parts by weight of raw beef tallow, 10 parts by weight of beef blood, 3 parts by weight of papain, and 40 parts by weight of water were added sequentially. The temperature was adjusted to 60℃, and after 1 hour of enzymatic hydrolysis, the temperature was raised to 90℃ to inactivate the enzyme for 15 minutes. After cooling, 2 parts by weight of lipase were added, and the temperature was adjusted to 45℃ for 3 hours of enzymatic hydrolysis. After enzymatic hydrolysis, 2 parts by weight of reducing sugar (glucose:fructose 1:1) and 4 parts by weight of amino acids (alanine:glycine:cysteine ​​2:2:1) were added, and the mixture was melted at 115℃ for 1 hour. After melting, the mixture was passed through an 80-mesh sieve to separate the oil residue. Then, the supernatant was obtained by centrifugation at 5000 rpm for 20 minutes, which is the rich-flavored beef tallow.

[0045] Example 2

[0046] A method for preparing rich-flavored butter, the method comprising the following steps:

[0047] In an enzymatic hydrolysis tank, 150 parts by weight of raw beef tallow, 20 parts by weight of beef liver, 4 parts by weight of papain, and 45 parts by weight of water were added sequentially. The temperature was adjusted to 70℃, and after enzymatic hydrolysis for 0.5 hours, the temperature was raised to 90℃ to inactivate the enzyme for 15 minutes. After cooling, 1 part by weight of lipase was added, and the temperature was adjusted to 55℃ for enzymatic hydrolysis for 2 hours. After enzymatic hydrolysis, 1.5 parts by weight of reducing sugar (glucose:galactose 2:1) and 3.5 parts by weight of amino acids (methionine:glycine:alanine 2:2:2) were added, and the mixture was melted at 120℃ for 1 hour. After melting, the mixture was passed through an 80-mesh sieve to separate the oil residue, and then centrifuged at 4000 rpm for 15 minutes to obtain the supernatant, which is the rich-flavored beef tallow.

[0048] Example 3

[0049] A method for preparing rich-flavored butter, the method comprising the following steps:

[0050] In an enzymatic hydrolysis tank, 110 parts by weight of raw beef tallow, 10 parts by weight of beef blood, 5 parts by weight of papain, and 50 parts by weight of water were added sequentially. The temperature was adjusted to 50℃, and after 2 hours of enzymatic hydrolysis, the temperature was raised to 90℃ to inactivate the enzyme for 15 minutes. After cooling, 0.5 parts by weight of lipase were added, and the temperature was adjusted to 35℃ for 4 hours of enzymatic hydrolysis. After enzymatic hydrolysis, 2 parts by weight of reducing sugar (fructose:maltose 1:3) and 3 parts by weight of amino acids (valine:leucine:glutamic acid 2:2:3) were added, and the mixture was melted at 140℃ for 0.5 hours. After melting, the mixture was passed through an 80-mesh sieve to separate the oil residue, and then centrifuged at 6000 rpm for 10 minutes to obtain the supernatant, which is the rich-flavored beef tallow.

[0051] Example 4

[0052] A method for preparing rich-flavored butter, the method comprising the following steps:

[0053] In an enzymatic hydrolysis tank, 100 parts by weight of raw beef tallow, 10 parts by weight of beef blood, 5 parts by weight of papain, and 40 parts by weight of water were added sequentially. The temperature was adjusted to 45℃, and after 2 hours of enzymatic hydrolysis, the temperature was raised to 90℃ to inactivate the enzyme for 15 minutes. After cooling, 3 parts by weight of lipase were added, and the temperature was adjusted to 50℃ for 3 hours of enzymatic hydrolysis. After enzymatic hydrolysis, 2 parts by weight of reducing sugar (lactose:maltose 2:1) and 4 parts by weight of amino acids (isoleucine:threonine:glycine 2:3:1) were added, and the mixture was melted at 140℃ for 0.5 hours. After melting, the mixture was passed through an 80-mesh sieve to separate the oil residue, and then centrifuged at 4500 rpm for 10 minutes to obtain the supernatant, which is the rich-flavored beef tallow.

[0054] Example 5

[0055] A method for preparing rich-flavored butter, the method comprising the following steps:

[0056] In an enzymatic hydrolysis tank, 120 parts by weight of raw beef tallow, 10 parts by weight of pig blood, 3 parts by weight of papain, and 40 parts by weight of water were added sequentially. The temperature was adjusted to 60℃, and after 1 hour of enzymatic hydrolysis, the temperature was raised to 90℃ to inactivate the enzyme for 15 minutes. After cooling, 2 parts by weight of lipase were added, and the temperature was adjusted to 45℃ for 3 hours of enzymatic hydrolysis. After enzymatic hydrolysis, 2 parts by weight of reducing sugar (glucose:fructose 1:1) and 4 parts by weight of amino acids (alanine:glycine:cysteine ​​2:2:1) were added, and the mixture was melted at 115℃ for 1 hour. After melting, the mixture was passed through an 80-mesh sieve to separate the oil residue. Then, the supernatant was obtained by centrifugation at 5000 rpm for 20 minutes, which is the rich-flavored beef tallow.

[0057] Example 6

[0058] A method for preparing rich-flavored butter, the method comprising the following steps:

[0059] In an enzymatic hydrolysis tank, 120 parts by weight of raw beef tallow, 10 parts by weight of soybeans, 3 parts by weight of papain, and 40 parts by weight of water were added sequentially. The temperature was adjusted to 60℃, and after 1 hour of enzymatic hydrolysis, the temperature was raised to 90℃ to inactivate the enzyme for 15 minutes. After cooling, 2 parts by weight of lipase were added, and the temperature was adjusted to 45℃ for 3 hours of enzymatic hydrolysis. After enzymatic hydrolysis, 2 parts by weight of reducing sugar (glucose:fructose 1:1) and 4 parts by weight of amino acids (alanine:glycine:cysteine ​​2:2:1) were added, and the mixture was melted at 115℃ for 1 hour. After melting, the mixture was passed through an 80-mesh sieve to separate the oil residue. Then, the supernatant was obtained by centrifugation at 5000 rpm for 20 minutes, which is the rich-flavored beef tallow.

[0060] Comparative Example 1

[0061] A method for preparing butter, the method comprising the following steps:

[0062] In an enzymatic hydrolysis tank, 130 parts by weight of raw beef tallow, 5 parts by weight of beef liver, 3 parts by weight of papain, and 40 parts by weight of water were added sequentially. The temperature was adjusted to 40℃, and after 1 hour of enzymatic hydrolysis, the temperature was raised to 90℃ to inactivate the enzyme for 15 minutes. After cooling, 2 parts by weight of lipase were added, and the temperature was adjusted to 45℃ for 3 hours of enzymatic hydrolysis. After enzymatic hydrolysis, 2 parts by weight of reducing sugar (glucose:fructose 1:1) and 4 parts by weight of amino acids (alanine:leucine 2:1) were added, and the mixture was melted at 115℃ for 1 hour. After melting, the mixture was passed through a 40-mesh sieve to separate the oil residue, and then centrifuged at 2000 rpm for 20 minutes to obtain the supernatant, which is the beef tallow.

[0063] Comparative Example 2

[0064] A method for preparing butter, the method comprising the following steps:

[0065] In an enzymatic hydrolysis tank, add 130 parts by weight of raw beef tallow, 50 parts by weight of beef liver, 3 parts by weight of papain, and 20 parts by weight of water in sequence. Adjust the temperature to 60℃ and hydrolyze for 1 hour. Then, raise the temperature to 90℃ to inactivate the enzyme for 15 minutes. After cooling, add 2 parts by weight of lipase and adjust the temperature to 45℃ for 3 hours of enzymatic hydrolysis. Add 2 parts by weight of reducing sugar (fructose) and 4 parts by weight of amino acids (valine: isoleucine 2:3). Then, melt at 130℃ for 1 hour. After melting, separate the oil residue by passing through an 80-mesh sieve. Then, centrifuge at 5000 rpm for 20 minutes to obtain the supernatant beef tallow.

[0066] Comparative Example 3

[0067] A method for preparing butter, the method comprising the following steps:

[0068] In an enzymatic hydrolysis tank, add 130 parts by weight of raw beef tallow, 10 parts by weight of beef intestine, 3 parts by weight of papain, and 20 parts by weight of water in sequence. Adjust the temperature to 60℃ and hydrolyze for 1 hour. Then, raise the temperature to 90℃ to inactivate the enzyme for 15 minutes. After cooling, add 2 parts by weight of lipase and adjust the temperature to 45℃. Hydrolyze for 3 hours. Add 2 parts by weight of reducing sugar (fructose:galactose 1:1) and 4 parts by weight of amino acids (valine:isoleucine 2:3). Then, melt at 130℃ for 1 hour. After melting, separate the oil residue by passing through an 80-mesh sieve. Then, centrifuge at 5000 rpm for 20 minutes to obtain the supernatant beef tallow.

[0069] Comparative Example 4

[0070] A method for preparing butter, the method comprising the following steps:

[0071] In an enzymatic hydrolysis tank, 100 parts by weight of raw beef tallow, 10 parts by weight of beef blood, 2 parts by weight of lipase, and 40 parts by weight of water were added sequentially. The temperature was adjusted to 40℃, and enzymatic hydrolysis was carried out for 2 hours. Then, 2 parts by weight of reducing sugar (glucose:fructose 1:1) and 4 parts by weight of amino acids (valine:isoleucine:glycine 2:3:1) were added, and melting was carried out at 110℃ for 1 hour. After melting, the residue was separated by passing the mixture through an 80-mesh sieve, and then the supernatant was obtained by centrifugation at 5000 rpm for 20 minutes.

[0072] Comparative Example 5

[0073] A method for preparing butter, the method comprising the following steps:

[0074] In an enzymatic hydrolysis tank, add 100 parts by weight of raw beef tallow, 10 parts by weight of beef blood, 3 parts by weight of papain, and 40 parts by weight of water in sequence. Adjust the temperature to 40℃ and hydrolyze for 1 hour. Then, raise the temperature to 90℃ to inactivate the enzyme for 15 minutes. After cooling, add 2 parts by weight of reducing sugar (glucose) and 4 parts by weight of amino acids (valine: isoleucine 2:3). Melt at 120℃ for 1 hour. After melting, separate the oil residue by passing through an 80-mesh sieve. Then, centrifuge at 5000 rpm for 20 minutes to obtain the supernatant beef tallow.

[0075] Comparative Example 6

[0076] A butter and its preparation method, the method comprising the following steps:

[0077] Add 130 parts by weight of raw beef tallow, 10 parts by weight of beef liver, 40 parts by weight of water, 1 part by weight of reducing sugar (maltose:fructose 1:3), and 3 parts by weight of amino acids (leucine:alanine:cysteine ​​2:2:3) in sequence. Melt at 140℃ for 1 hour. After melting, separate the oil residue by passing through an 80-mesh sieve. Then, centrifuge at 5000 rpm for 20 minutes to obtain the supernatant beef tallow.

[0078] Comparative Example 7

[0079] A method for preparing butter, the method comprising the following steps:

[0080] In an enzymatic hydrolysis tank, 120 parts by weight of raw beef tallow, 10 parts by weight of pig blood, 0.5 parts by weight of papain, and 40 parts by weight of water were added sequentially. The temperature was adjusted to 50°C, and after 1 hour of enzymatic hydrolysis, the temperature was raised to 90°C to inactivate the enzyme for 15 minutes. After cooling, 2 parts by weight of lipase were added, and the temperature was adjusted to 40°C for 3 hours of enzymatic hydrolysis. After enzymatic hydrolysis, 0.5 parts by weight of reducing sugar (glucose:fructose 1:1) and 3 parts by weight of amino acids (alanine:glycine 1:1) were added, and the mixture was melted at 120°C for 0.5 hours. After melting, the mixture was passed through an 80-mesh sieve to separate the oil residue, and then centrifuged at 5000 rpm for 20 minutes to obtain the supernatant beef tallow.

[0081] Comparative Example 8

[0082] A method for preparing butter, the method comprising the following steps:

[0083] In an enzymatic hydrolysis tank, 120 parts by weight of raw beef tallow, 10 parts by weight of pig blood, 0.5 parts by weight of papain, and 40 parts by weight of water were added sequentially. The temperature was adjusted to 50°C, and after 1 hour of enzymatic hydrolysis, the temperature was raised to 90°C to inactivate the enzyme for 15 minutes. After cooling, 2 parts by weight of lipase were added, and the temperature was adjusted to 40°C for 3 hours of enzymatic hydrolysis. After enzymatic hydrolysis, 2 parts by weight of reducing sugar (glucose:fructose 2:1) and 0.5 parts by weight of amino acids (methionine:histidine 1:1) were added, and the mixture was melted at 120°C for 0.5 hours. After melting, the mixture was passed through an 80-mesh sieve to separate the oil residue, and then centrifuged at 5000 rpm for 20 minutes to obtain the supernatant beef tallow.

[0084] Comparative Example 9

[0085] A method for preparing butter, the method comprising the following steps:

[0086] In an enzymatic hydrolysis tank, add 130 parts by weight of raw beef tallow, 10 parts by weight of beef liver, 3 parts by weight of papain, and 30 parts by weight of water in sequence. Adjust the temperature to 60℃ and hydrolyze for 1 hour. Then, raise the temperature to 90℃ to inactivate the enzyme for 15 minutes. After cooling, add 2 parts by weight of lipase and adjust the temperature to 45℃ for 3 hours of enzymatic hydrolysis. Add 2 parts by weight of reducing sugar (fructose:galactose 1:1) and 4 parts by weight of amino acids (valine:isoleucine 2:3). Then, melt at 80℃ for 1 hour. After melting, separate the oil residue by passing through an 80-mesh sieve. Then, centrifuge at 5000 rpm for 20 minutes to obtain the supernatant beef tallow.

[0087] Comparative Example 10

[0088] A method for preparing butter, the method comprising the following steps:

[0089] In an enzymatic hydrolysis tank, add 80 parts by weight of raw beef tallow, 50 parts by weight of beef liver, 0.2 parts by weight of papain, and 30 parts by weight of water sequentially. Adjust the temperature to 30°C and hydrolyze for 1 hour. Then, raise the temperature to 90°C to inactivate the enzyme for 15 minutes. After cooling, add 0.2 parts by weight of lipase and hydrolyze at 30°C for 3 hours. Add 0.2 parts by weight of reducing sugar (fructose:galactose 1:1) and 0.5 parts by weight of amino acids (valine:isoleucine 2:3). Then, melt at 80°C for 1 hour. After melting, separate the oil residue by passing through an 80-mesh sieve. Then, centrifuge at 5000 rpm for 20 minutes to obtain the supernatant, which is the beef tallow.

[0090] Sensory evaluation

[0091] The sensory evaluation of butter was conducted according to the test methods in GB 10146-2015 National Food Safety Standard for Edible Animal Fats. The intensity of various flavor characteristics of butter was evaluated using a ten-gradient scale from 0 to 9, where 0-3 indicates no obvious flavor characteristics, 4-6 indicates some flavor characteristics, and 7-9 indicates obvious flavor characteristics. The evaluation team consisted of 7 members (3 men and 5 women), and the average value of the evaluation results was taken. The sensory results are shown in Table 1.

[0092] Table 1 shows a comparison of the beef tallow aroma, muttony smell, milky aroma, charred aroma, off-flavors, and liking scores for Examples 1-6 and Comparative Examples 1-10 of the present invention.

[0093] Table 1

[0094] Fatty aroma muttony smell Milk flavor Caramelized aroma Odor Popularity Example 1 8.0 7.5 7.1 7.5 1.1 8.0 Example 2 7.5 6.9 5.9 6.1 1.2 7.5 Example 3 7.2 6.7 6.7 6.9 1.0 7.3 Example 4 7.5 6.5 6.5 6.3 1.1 7.7 Example 5 6.9 6.8 6.7 6.8 1.3 7.5 Example 6 7.0 6.5 6.3 6.5 1.5 6.9 Comparative Example 1 5.6 6.0 4.3 6.1 1.0 5.5 Comparative Example 2 4.8 6.0 5.1 5.5 5.5 4.9 Comparative Example 3 5.4 5.6 6.0 6.0 2.1 6.3 Comparative Example 4 5.6 5.3 4.5 5.9 1.2 5.1 Comparative Example 5 5.1 5.5 6.0 5.3 1.2 5.0 Comparative Example 6 5.0 5.5 5.8 5.0 1.1 5.0 Comparative Example 7 5.5 4.8 6.0 5.9 1.3 6.1 Comparative Example 8 4.9 4.6 5.8 5.5 4.6 5.6 Comparative Example 9 3.8 5.5 4.9 4.3 1.4 4.7 Comparative Example 10 3.5 5.7 4.7 4.0 1.6 3.9

[0095] As can be seen from Examples 1-6, by using proteases and lipases to synergistically oxidize raw beef tallow and ingredients rich in metal ions, and combining this with exogenously added aroma precursors such as reducing sugars and amino acids, the resulting beef tallow has a rich aroma, a distinct muttony flavor, a strong milky taste, a rich caramel aroma, and virtually no off-odors, resulting in high overall appeal. This demonstrates that the beef tallow processing method of this application can fully expose the aroma precursors of beef tallow, effectively enhance the intensity of its aroma, and endow it with complex and pleasant flavor characteristics.

[0096] As can be seen from Examples 1, 2, 5, and 6, beef blood is the best natural ingredient for catalyzing the oxidation of beef tallow. Beef tallow processed with beef blood has a richer and more mellow aroma and a stronger muttony smell compared to beef tallow processed with beef liver, pig blood, soybeans, or other ingredients, and is more popular with consumers.

[0097] As can be seen from Example 1 and Comparative Examples 1 and 3, when the concentration of metal ions in the reaction system is low, the oxidation of beef tallow cannot be fully catalyzed, resulting in a low aroma intensity of the beef tallow produced. Furthermore, the ingredients themselves have a poor auxiliary effect on the flavor of the beef tallow, resulting in a weak muttony smell, a thin milky aroma, a bland caramel aroma, and an overall unremarkable flavor profile.

[0098] As can be seen from Example 1 and Comparative Example 2, when too much natural food is added, the flavor of the food itself will mask the flavor of the butter, causing the butter flavor to deviate, with a strong off-flavor and low appeal.

[0099] As can be seen from Example 1 and Comparative Examples 4, 5, and 6, the beef tallow processed by enzymatic hydrolysis with protease and lipase has a rich aroma and distinct characteristics. However, if the beef tallow is not hydrolyzed or the hydrolysis step is incomplete, fat and metal ions will be dissolved during the processing, resulting in a low concentration of aroma precursors. Consequently, the overall flavor intensity of the beef tallow produced is low, and the aroma is not rich enough.

[0100] As can be seen from Examples 1 and Comparative Examples 7 and 8, if the amount of reducing sugar and amino acids added during the melting process is too small, the concentration of aroma precursors during melting will be low, resulting in a thin aroma, weak muttony smell, low intensity of charred aroma, and an overall indistinct flavor profile in the processed beef tallow. Furthermore, adding amino acids beyond the appropriate range will cause deviations in the beef tallow flavor, resulting in a strong off-flavor.

[0101] A comparison of Example 1 with Comparative Examples 9 and 10 shows that the low enzymatic hydrolysis temperature during butter processing results in incomplete enzyme activity and a low concentration of aroma precursors, leading to a weak aroma and indistinct flavor characteristics in the processed butter. Furthermore, the low melting temperature prevents the aroma precursors from fully reacting with exogenously added reducing sugars, amino acids, and other substances, thus failing to maximize the butter's flavor and resulting in a weak aroma, indistinct aroma characteristics, and low appeal.

[0102] Physicochemical properties of butter

[0103] According to the test methods for edible animal fats in the national food safety standard GB 10146-2015, the applicant conducted physicochemical tests on the examples and obtained the data in Table 2 below.

[0104] Table 2

[0105] project Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 National Standard Requirements Acid value (KOH) / (mg / g) 1.27 1.13 1.06 1.25 1.42 1.35 ≤2.5 Peroxide value (g / 100g) 0.07 0.11 0.09 0.10 0.08 0.09 ≤0.20 Malondialdehyde (mg / 100g) 0.12 0.15 0.17 0.14 0.19 0.13 ≤0.25

[0106] As can be seen from Table 2, the acid value, peroxide value, and malondialdehyde content of the rich-flavored butter are all lower than the national standard values. This indicates that the butter processing method described in this application will not lead to an increase in the acid value, peroxide value, and malondialdehyde content of the butter, thus ensuring food safety.

[0107] Detection of flavor compounds

[0108] GC-MS analysis of flavor compounds prepared in Example 1 was performed.

[0109] Headspace extraction: Take 1g of sample into a headspace vial and seal it. After equilibration at 50℃ for 20min, insert the extraction head (50 / 30um DVB / CAR / PDMS) into the headspace vial and extract for 45min. Remove the extraction head and immediately insert it into the gas chromatograph injection port. Desorb for 5min and then inject the sample for analysis.

[0110] Gas chromatography conditions: Hp-5 capillary column (30m×0.25mm×0.25μm), injection port temperature 250℃, carrier gas was high purity (≥99.999%) helium, carrier gas flow rate was 1.0mL / min, temperature program: initial temperature 40℃, hold for 2.0min, increase to 150℃ at 3℃ / min, then increase to 230℃ at 5℃ / min and hold for 10.0min;

[0111] Mass spectrometry conditions: EI ion source; electron energy 70 eV; quadrupole temperature 150℃, interface temperature 250℃; electron multiplier voltage 1145V; ion source temperature 230℃; standard tuning method; full scan mode selected, mass scan range: 35~450 amu.

[0112] See butter flavor spectrum Figure 1 , Figure 1 The types and relative contents of flavor compounds are shown in Table 3.

[0113] Table 3

[0114]

[0115]

[0116] Analysis of the flavor compounds revealed that rich butter has a strong flavor, containing 51 flavor compounds, mainly including five categories: aldehydes, ketones, alcohols, acids, and heterocyclic compounds. Among these, there are 25 aldehydes, 4 ketones, 4 alcohols, 11 acids, and 7 heterocyclic compounds. Aldehydes and acids account for 56.8% and 23.9% of the volatile components, respectively, indicating that these two substances are the main contributors to the characteristic aroma of butter. Aldehydes and acids are mainly produced by the oxidation of butter. Aldehydes, such as (E,E)-2,4-heptadienal, (E,E)-2,4-decadienal, (E)-2-nonenal, and (E)-2-decenal, exhibit buttery and fatty flavors. Long-chain fatty acids such as decanoic acid, palmitic acid, and lauric acid have a longer taste persistence and a smoother mouthfeel, contributing to a richer, longer-lasting, and harmonious natural flavor in butter. Therefore, the higher proportion of aldehydes and acids in rich butter gives it a richer and more mellow fatty aroma. In addition, heterocyclic compounds, ketones, and alcohols in rich butter contribute flavors such as fatty, roasted, and bean-like notes, collectively giving butter its complex and rich flavor profile.

[0117] In summary, it can be seen that this application can synergistically promote the oxidation of butter by combining enzymatic hydrolysis, metal ion oxidation and Maillard technology, thereby enhancing the flavor of butter and making the processed butter rich and full of aroma and flavor.

[0118] In this invention, the terms "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0119] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A method for preparing rich-smelling butter, characterized in that, Includes the following steps: (1) Cut raw beef tallow and ingredients rich in metal ions into small pieces, mince them, and place 100-150 parts by weight of raw beef tallow and 10-20 parts by weight of ingredients rich in metal ions into an enzymatic hydrolysis tank; control the amount of ingredients rich in metal ions added to be 6.7-20% of the amount of raw beef tallow, and the ingredients rich in metal ions are beef blood. (2) Add 0.3-5 parts by weight of protease and 40-50 parts by weight of water to an enzymatic hydrolysis tank in sequence, adjust the temperature to 40-70℃, and hydrolyze for 0.5-2 hours to obtain protease hydrolysate; the protease is papain. (3) Adjust the temperature of the protease hydrolysate to 90-100℃, inactivate the enzyme for 10-20 minutes, then add 0.5-5 parts by weight of lipase to the hydrolysis tank, adjust the hydrolysis temperature to 35-60℃, and hydrolyze for 2-4 hours to obtain lipase hydrolysate; the lipase is triacylglycerol acyl hydrolase; (4) Add 1-3 parts by weight of reducing sugar and 3-6 parts by weight of amino acids to the enzymatic hydrolysis tank in sequence, adjust the temperature to 90-140℃, and melt for 0.5-3 hours; the reducing sugar is a combination of glucose and fructose in a mass ratio of 1:1; the amino acids are a combination of alanine, glycine and cysteine ​​in a mass ratio of 2:2:

1. (5) After the smelting is completed, the oil residue is separated, and then the upper layer of butter is obtained by centrifugation, which yields the rich-smelling butter.

2. The method for preparing rich-smelling butter according to claim 1, characterized in that, The amounts of each substance are as follows: 120-130 parts by weight of raw beef tallow; 10-15 parts by weight of food rich in metal ions; 2-3 parts by weight of protease; 40-50 parts by weight of water; 1-3 parts by weight of lipase; 1.5-2.5 parts by weight of reducing sugar; and 3.5-4.5 parts by weight of amino acids.

3. The method for preparing rich-smelling butter according to claim 1, characterized in that, The papain has an enzyme activity of 50,000-100,000 U / g, an enzymatic hydrolysis temperature of 50-70℃, and is hydrolyzed by stirring for 1-2 hours. The activity of the triacylglycerol acyl hydrolase is 50,000-100,000 U / g, the hydrolysis temperature is 40-50℃, and the hydrolysis is carried out by stirring for 3-4 hours.

4. The method for preparing a rich-smelling butter according to claim 1, characterized in that, In step (4), the temperature is 110-120℃ and the time is 1-1.5 hours; In step (5), the centrifugation speed is 4000-6000 rpm and the time is 10-20 minutes.

5. The method for preparing a rich-smelling butter according to claim 1, characterized in that, Includes the following steps: In an enzymatic hydrolysis tank, add 120 parts by weight of raw beef tallow, 10 parts by weight of beef blood, 3 parts by weight of protease, and 40 parts by weight of water in sequence. Adjust the temperature to 60℃ and hydrolyze for 1 hour. Then add 2 parts by weight of lipase and hydrolyze for 3 hours at 45℃. After hydrolysis, add 2 parts by weight of reducing sugar and 4 parts by weight of amino acids. Melt at 115℃ for 1 hour. After melting, separate the oil residue by passing the mixture through an 80-mesh sieve. Then centrifuge at 5000 rpm for 20 minutes to obtain the supernatant, which is the rich-flavored beef tallow.

6. A richly flavored butter, characterized in that, The rich-flavored butter is prepared by the method comprising any one of claims 1-5.

7. The use of the rich-flavored butter according to claim 6 in the preparation of beef flavoring, seasoning, and hot pot base.

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