Poultry soup flavor enhancer, method of making and use thereof

Abstract

This invention relates to the fields of food processing and seasoning technology, specifically to a flavor enhancer for poultry soups, its preparation method, and its application. The fermentation broth is obtained by fermenting *Saccharomyces cerevisiae* in an aroma-producing culture medium; the flavor enhancer is mainly based on the fermentation broth and oxidized fats, obtained through a synergistic Maillard reaction. The flavor enhancer of this invention is used in pre-made poultry soups to enhance the characteristic flavor of poultry such as duck (chicken), reduce fishy or unpleasant odors during processing, and improve the utilization rate of bone by-products.

Description

Technical Field

[0001] This invention relates to the fields of food processing and condiment technology, and in particular to a yeast fermentation broth synergistic Maillard reaction for the preparation of a flavor enhancer and its application in the processing of pre-made poultry soups. Background Technology

[0002] Soup is a popular and nutritious food, especially poultry soup. In addition to providing protein and fat, poultry soup also releases soluble proteins, small peptides, free amino acids, free fatty acids, vitamins, minerals, and collagen from the bones during the cooking process. These not only provide flavor but also easily absorbed nutrients.

[0003] Stewed duck soup has the effects of nourishing the body, strengthening the spleen and stomach, and clearing heat. Chicken has the effects of replenishing qi, strengthening the spleen and stomach, and strengthening muscles and bones, and can treat symptoms such as weakness and loss of appetite. However, bone broth products have a long cooking time and a large loss of nutrients, while industrial production processing time is relatively short, resulting in a loss of flavor in processed soups. Therefore, it is very meaningful to develop flavor enhancers to improve the flavor of duck soup.

[0004] Flavor compounds are mostly volatile and semi-volatile substances such as alcohols, aldehydes, ketones, and acids, which are widely present in natural substances. However, insufficient flavor in meat products is a common problem in industrial production. To increase flavor intensity, the preparation of flavor enhancers has undoubtedly become a focus for researchers. The Maillard reaction is one of the main preparation methods, but reaction-based flavor enhancers often lack characteristic flavors. Volatile components in oils can well reflect the characteristic flavors. CN101606674 discloses a method for preparing duck meat flavoring, which involves introducing air into duck fat at high temperatures to achieve oxidation. However, high-temperature duck fat is prone to producing a burnt flavor, which is unsuitable for soup products. Summary of the Invention

[0005] The present invention aims to at least partially solve one of the technical problems in the prior art, or at least provide a commercial alternative.

[0006] This invention provides a seasoning product suitable for processing pre-made poultry soup and its application method.

[0007] This invention utilizes ultrasonic technology to oxidize oils, shortening the oxidation time while controlling the temperature during oxidation. Furthermore, aroma-producing yeasts can degrade proteins, carbohydrates, and lipids, generating abundant flavor compounds such as alcohols, aldehydes, and esters, which effectively enhance aroma. In this invention, poultry fat is added to the aroma-producing culture medium; the degraded fat participates more effectively in the reaction, providing characteristic flavor. The alcohols produced by *Saccharomyces cerevisiae* suppress the gamey smell in duck meat bones, while the degraded proteins and carbohydrates provide abundant reaction substrates. Therefore, in-depth research into aroma-producing yeasts and the development of corresponding culture media are of great significance as flavor enhancers for meat products.

[0008] This invention provides a fermentation broth obtained by fermenting brewer's yeast in an aroma-producing medium. The aroma-producing medium comprises the following components in parts by weight: 1-6 parts cassava starch, 3-10 parts potato starch, 8-13 parts glucose, 2-6 parts xylose, 0.1-0.4 parts ammonium sulfate, 0.1-0.3 parts magnesium chloride, 0.01-0.2 parts potassium dihydrogen phosphate, 0.1-0.5 parts calcium chloride, 5-17 parts enzymatic hydrolysate of poultry bone, 0.01-3 parts hydrolyzed vegetable protein, 0.01-3 parts yeast extract, 0.5-10 parts cysteine, 0.5-8 parts glutamic acid, 0.5-6 parts glycine, 0.4-3 parts leucine, 0.1-3 parts arginine, 2-10 parts poultry oil, 0.01-1 part ethanol, and 100-400 parts water. The poultry bone is duck bone or chicken bone; the poultry oil is duck oil or chicken oil.

[0009] Preferably, the aroma-producing culture medium comprises the following components in parts by weight: 2-5 parts cassava starch, 5-10 parts potato starch, 8-11 parts glucose, 2-5 parts xylose, 0.1-0.3 parts ammonium sulfate, 0.1-0.2 parts magnesium chloride, 0.01-0.15 parts potassium dihydrogen phosphate, 0.1-0.3 parts calcium chloride, 7-15 parts poultry bone hydrolysate, 0.1-1 parts hydrolyzed plant protein, 0.01-1 parts yeast extract, 0.5-8 parts cysteine, 0.5-6 parts glutamic acid, 0.5-5 parts glycine, 0.4-2 parts leucine, 0.5-2 parts arginine, 7-10 parts poultry oil, 0.3-0.7 parts ethanol, and 300-400 parts water.

[0010] Preferably, the aroma-producing culture medium comprises the following components in parts by weight: 5 parts cassava starch, 10 parts potato starch, 8 parts glucose, 4 parts xylose, 0.1 parts ammonium sulfate, 0.1 parts magnesium chloride, 0.1 parts potassium dihydrogen phosphate, 0.1 parts calcium chloride, 7 parts duck bone enzymatic hydrolysate, 1 part hydrolyzed plant protein, 1 part yeast extract, 0.6 parts cysteine, 0.5 parts glutamic acid, 0.5 parts glycine, 0.9 parts leucine, 0.5 parts arginine, 7 parts duck oil, 0.5 parts ethanol, and 300 parts water.

[0011] Preferably, the brewing yeast includes brewing yeast CMRC 5S, with preservation number CGMCC No.24005.

[0012] Preferably, the inoculation amount of the brewing yeast is 1-5 vol%; the fermentation temperature is 25-35℃; and the fermentation time is 2-5 days.

[0013] Preferably, the obtained fermentation stock solution is concentrated 1-3 times (i.e., concentrated to 1 / 2 to 1 / 4 of the original volume) to obtain the fermentation liquid.

[0014] Preferably, the poultry bone hydrolysate is obtained from duck or chicken bones through steaming, defatting, enzymatic hydrolysis, filtration, and concentration.

[0015] Preferably, the preparation method of the poultry bone enzymatic hydrolysate is as follows: take poultry bones that have been crushed into small pieces, add the same weight of water, boil and defatted, add protease for enzymatic hydrolysis, filter, and concentrate to obtain the solution.

[0016] Preferably, each 100g of enzymatic hydrolysate of poultry bone is equivalent to 660-1000g of poultry bone, for example, 660g, 700g, 750g, 800g, 850g, 900g, 950g, or 1000g.

[0017] Preferably, the amount of protease added is 0.1-2 wt%; the enzymatic hydrolysis temperature is 30-60℃; the enzymatic hydrolysis time is 0.5-6 h; and the enzymatic hydrolysis pH value is 1.5-9.

[0018] Preferably, the poultry oil is obtained by refining poultry fat in a water bath or by steaming poultry bones.

[0019] In some embodiments, the poultry oil is obtained from poultry bones, for example, by boiling the poultry bones in water to separate the poultry oil.

[0020] Preferably, when the poultry bone is duck bone, the poultry oil is duck oil; when the poultry bone is chicken bone, the poultry oil is chicken oil.

[0021] The present invention provides a flavor enhancer, which includes the fermentation broth, oxidized fat, and also includes any one or more of poultry bone hydrolysate, methionine, alanine, and glutamic acid.

[0022] Preferably, the mass ratio of the fermentation broth to the poultry bone enzymatic hydrolysate is 10-18:5-9;

[0023] And / or, the mass ratio of the fermentation broth to the oxidized fat is 10-18:1-2.5;

[0024] And / or, the mass ratio of the fermentation broth to methionine is 10-18:0.01-0.2;

[0025] And / or, the mass ratio of the fermentation broth to alanine is 10-18:0.05-0.3;

[0026] And / or, the mass ratio of the fermentation broth to glutamic acid is 10-18:0.05-0.5.

[0027] Preferably, the flavor enhancer is obtained by a Maillard reaction at a temperature of 100-125°C for 15-120 min.

[0028] Preferably, the oxidized fat is obtained by ultrasonic treatment of poultry oil; the frequency of the ultrasonic treatment is 15-25KHz; the total ultrasonic treatment time is 5-20min, each ultrasonic treatment lasts 5-10s with an interval of 10-20s; the temperature of the oil is controlled not to exceed 90℃ during the ultrasonic treatment.

[0029] The enzymatic hydrolysate of poultry bones is the same as described above.

[0030] The poultry oil mentioned above is the same.

[0031] The present invention also provides the application of the flavor enhancer in the processing of pre-prepared poultry soups.

[0032] Beneficial effects:

[0033] This invention provides a fermentation broth obtained by fermenting brewer's yeast in an aroma-producing medium. By optimizing the composition of the raw materials in the aroma-producing medium, this invention achieves a higher content of aroma components after fermentation with brewer's yeast. The flavor enhancer prepared by combining the fermentation broth with a Maillard reaction can be used in the processing of pre-made poultry soups, effectively compensating for insufficient flavor or fishy odors caused by short processing times in poultry soups. Attached Figure Description

[0034] Figure 1 This is the result of the electronic tongue taste analysis comparison of duck soup in Experiment Example 2 of the present invention. Detailed Implementation

[0035] This invention provides a fermentation broth. In this invention, the fermentation broth is obtained by fermenting *Saccharomyces cerevisiae* in an aroma-producing medium.

[0036] In some embodiments, the aroma-producing culture medium comprises the following components in parts by weight: 1-6 parts cassava starch, 3-10 parts potato starch, 8-13 parts glucose, 2-6 parts xylose, 0.1-0.4 parts ammonium sulfate, 0.1-0.3 parts magnesium chloride, 0.01-0.2 parts potassium dihydrogen phosphate, 0.1-0.5 parts calcium chloride, 5-17 parts enzymatic hydrolysate of poultry bone, 0.01-3 parts hydrolyzed plant protein, 0.01-3 parts yeast extract, 0.5-10 parts cysteine, 0.5-8 parts glutamic acid, 0.5-6 parts glycine, 0.4-3 parts leucine, 0.1-3 parts arginine, 2-10 parts poultry oil, 0.01-1 part ethanol, and 100-400 parts water; wherein the poultry bone is duck bone or chicken bone; and the poultry oil is duck oil or chicken oil.

[0037] In some embodiments, the aroma-producing culture medium comprises the following components in parts by weight: 2-5 parts cassava starch, 5-10 parts potato starch, 8-11 parts glucose, 2-5 parts xylose, 0.1-0.3 parts ammonium sulfate, 0.1-0.2 parts magnesium chloride, 0.01-0.15 parts potassium dihydrogen phosphate, 0.1-0.3 parts calcium chloride, 7-15 parts poultry bone hydrolysate, 0.1-1 parts hydrolyzed plant protein, 0.01-1 parts yeast extract, 0.5-8 parts cysteine, 0.5-6 parts glutamic acid, 0.5-5 parts glycine, 0.4-2 parts leucine, 0.5-2 parts arginine, 7-10 parts poultry oil, 0.3-0.7 parts ethanol, and 300-400 parts water.

[0038] In some embodiments, the aroma-producing culture medium comprises the following components in parts by weight: 5 parts cassava starch, 10 parts potato starch, 8 parts glucose, 4 parts xylose, 0.1 parts ammonium sulfate, 0.1 parts magnesium chloride, 0.1 parts potassium dihydrogen phosphate, 0.1 parts calcium chloride, 7 parts duck bone enzymatic hydrolysate, 1 part hydrolyzed plant protein, 1 part yeast extract, 0.6 parts cysteine, 0.5 parts glutamic acid, 0.5 parts glycine, 0.9 parts leucine, 0.5 parts arginine, 7 parts duck oil, 0.5 parts ethanol, and 300 parts water.

[0039] In a more specific preferred embodiment of the present invention, the aroma-producing culture medium consists of four components: the first component comprises cassava starch, potato starch, glucose, xylose, ammonium sulfate, magnesium chloride, potassium dihydrogen phosphate, calcium chloride, and water; the second component comprises duck (chicken) bone enzymatic hydrolysate, hydrolyzed plant protein, yeast extract, cysteine, glutamic acid, glycine, leucine, arginine, and water; the third component is fat; and the fourth component is ethanol. More preferably, the first three components are sterilized separately before being mixed with the fourth component to obtain the aroma-producing culture medium of the present invention. Separate sterilization of the culture medium can effectively promote yeast fermentation and aroma production.

[0040] In this invention, the brewing yeast preferably includes Saccharomyces cerevisiae CMRC 5S. The Saccharomyces cerevisiae CMRC 5S strain is from the China Meat Food Research Center, and has been disclosed in CN114591850A. Its Latin scientific name is Saccharomyces cerevisiae, and its accession number is CGMCC No. 24005.

[0041] In a more specific preferred embodiment of the present invention, the activated brewing yeast is inoculated into an aroma-producing medium for cultivation. The inoculation amount is preferably 1-5 vol%, more preferably 3.0 vol%; the cultivation time is preferably 1-3 days, more preferably 2 days; the cultivation temperature is preferably 25-35℃, more preferably 30℃. Brewing yeast has excellent aroma-producing ability. In particular, the brewing yeast CMRC 5S preferred in this invention has significant advantages in terms of alcohol and ester aromas, which can compensate for the deficiencies in alcohol and ester aromas in pre-prepared poultry soups.

[0042] In this invention, the bone hydrolysate is preferably obtained from poultry bones through steaming, defatting, enzymatic hydrolysis, filtration, and concentration. Further, the amount of protease added is preferably 0.1-1.5 wt%; the hydrolysis temperature is preferably 30-60°C; the hydrolysis time is preferably 0.5-6 h; and the hydrolysis pH is 1.5-9. This invention does not particularly limit the source of the protease; commercially available compound proteases, neutral proteases, papain, trypsin, and flavor proteases are all acceptable sources.

[0043] In a more specific embodiment of the present invention, the protease preferably includes a complex protease; the amount of complex protease added is preferably 0.1-1% of the weight of the raw material, and the enzymatic hydrolysis time is preferably 0.5h-4h.

[0044] The preferred embodiment of the present invention utilizes poultry bone protein hydrolysate as a nitrogen source for yeast, which can provide characteristic small molecule peptides and amino acids from poultry protein sequence cleavage. Together with reducing sugars, these produce a meat-like aroma under the action of yeast, making the fermentation liquid and flavor enhancer more prominent in the rich aroma of the product, while masking the poultry smell.

[0045] This invention provides a flavor enhancer. In this invention, the flavor enhancer includes the fermentation broth, and further includes oxidized fats, duck (chicken) bone hydrolysate, methionine, alanine, and glutamic acid, undergoing a Maillard reaction at a reaction temperature of 100-125°C and a reaction time of 15-120 min.

[0046] In some embodiments, the Maillard reaction is carried out at temperatures of 100°C, 105°C, 110°C, 115°C, 120°C, and 125°C.

[0047] In some embodiments, the Maillard reaction time is 15 min, 30 min, 45 min, 60 min, 75 min, 90 min, 115 min, or 120 min.

[0048] Preferably, the Maillard reaction is carried out at a temperature of 115-125°C and a reaction time of 60-90 min; more preferably, the temperature is 115°C and the reaction time is 60 min.

[0049] In this invention, the oxidized fat is preferably obtained from poultry fat through ultrasound, wherein the poultry fat is obtained by steaming poultry bones or by refining poultry meat fat in a water bath. Furthermore, the ultrasound frequency is 15-25 kHz, with ultrasound duration of 5-10 seconds, followed by a 10-20 second interval, for a total of 5-20 minutes, and the fat temperature does not exceed 90°C, to better provide the characteristic fatty aroma of the soup. This avoids the high-temperature roasted flavor that can easily develop in duck fat.

[0050] In a preferred embodiment of the present invention, the mass ratio of the fermentation broth to the poultry bone enzymatic hydrolysate is 10-18:5-9; the mass ratio of the fermentation broth to oxidized fat is 10-18:1-2.5; and / or, the mass ratio of the fermentation broth to methionine is 10-18:0.01-0.2; and / or, the mass ratio of the fermentation broth to alanine is 10-18:0.05-0.3; and / or, the mass ratio of the fermentation broth to glutamic acid is 10-18:0.05-0.5. More preferably, the mass ratio of the fermentation broth to the poultry bone enzymatic hydrolysate is 15:6; the mass ratio of the fermentation broth to oxidized fat is 15:2; and / or, the mass ratio of the fermentation broth to methionine is 15:0.05; and / or, the mass ratio of the fermentation broth to alanine is 15-18:0.1; and / or, the mass ratio of the fermentation broth to glutamic acid is 15:0.2.

[0051] This invention also provides the application of the flavor enhancer in food processing, particularly in the processing of pre-prepared poultry soups. The flavor enhancer is derived from a fermentation broth obtained by fermenting brewer's yeast in an aroma-producing medium, supplemented with oxidized fats, methionine, alanine, and glutamic acid, through a synergistic Maillard reaction. Using the flavor enhancer of this invention in pre-prepared poultry soups enhances the characteristic flavor of poultry such as duck (chicken), reduces fishy or unpleasant odors during processing, and improves the utilization rate of bone by-products.

[0052] The pre-prepared poultry soup processing method provided by this invention uses the flavor enhancer for processing. Experimental verification has shown that it can improve the problem of insufficient flavor caused by rapid industrial processing of pre-prepared poultry soup, and has good market prospects.

[0053] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention. Unless otherwise specified, the experimental methods used in the embodiments are all conventional methods; the materials and reagents used are all commercially available.

[0054] Example 1

[0055] Preparation method of aroma-producing culture medium

[0056] (1) Preparation of duck bone enzymatic hydrolysate: Wash the duck bones to remove excess blood, crush them in a crusher, mix with an equal weight of water, and boil gently for 1.5 hours. Separate the fat to obtain duck oil, which is then set aside. Add a compound protease (Protamex 1.6, provided by Novozymes (China) Biotechnology Co., Ltd.) to the remaining liquid residue at a rate of 0.5% of the bone weight. The enzymatic hydrolysis temperature is 55℃, and the hydrolysis time is 3 hours. Then, raise the temperature to 90℃ and maintain it for 10 minutes. Strain the residue and concentrate the liquid to 1 / 8 of its original weight to obtain the duck bone enzymatic hydrolysate, which is then set aside.

[0057] (2) Preparation of aroma-producing medium: The aroma-producing medium consists of four components. The first component consists of 5g cassava starch, 10g potato starch, 8g glucose, 4g xylose, 0.1g ammonium sulfate, 0.1g magnesium chloride, 0.1g potassium dihydrogen phosphate, 0.1g calcium chloride, and 200g water. The second component consists of 7g duck bone enzymatic hydrolysate, 1g hydrolyzed plant protein, 1g yeast extract, 0.6g cysteine, 0.5g glutamic acid, 0.5g glycine, 0.9g leucine, 0.5g arginine, and 100g water. The third component is 7g duck oil. The fourth component is 0.5g ethanol. The first three components were sterilized separately at 121℃ for 15 minutes. Then, they were mixed with the fourth component to obtain the aroma-producing medium.

[0058] Example 2

[0059] Preparation method of aroma-producing fermentation liquid

[0060] Saccharomyces cerevisiae CMRC5S was inoculated into sterilized yeast peptone glucose (YPD) agar liquid medium; sterilization conditions: temperature 121℃, time 15min; culture conditions: inoculation amount 2.50 vol%, culture temperature 30℃, culture time 2 days. The activated Saccharomyces cerevisiae CMRC5S was inoculated into the aroma-producing medium in Part (2) of Example 1, with an inoculation amount of 3 vol%, culture temperature 30℃, and culture time 2 days. The fermentation broth was filtered and concentrated to 1 / 3 of its original weight, which is the aroma-producing fermentation broth.

[0061] Example 3

[0062] Preparation method of oxidized fat

[0063] Take the duck fat separated from the duck bones in Example 1 and perform ultrasonic treatment. During the ultrasonic process, keep the air sufficient, the ultrasonic frequency is 25KHz, the ultrasonic time is 5s, the interval is 10s, for a total of 15min, every 5 minutes is a set, divided into 3 times, with an interval of 3 minutes between each time, and the oil temperature does not exceed 90℃.

[0064] Example 4

[0065] Preparation method of flavor enhancer:

[0066] The aroma-producing fermentation liquid prepared in Example 2, the duck bone enzymatic hydrolysate prepared in Part (1) of Example 1, and the oxidized fat prepared in Example 3 were mixed with methionine, alanine, and glutamic acid, and then subjected to a Maillard reaction to obtain a flavor enhancer. The composition of the mixture was: 15g aroma-producing fermentation liquid, 6g duck bone enzymatic hydrolysate, 2g oxidized fat, 0.05g methionine, 0.1g alanine, and 0.2g glutamic acid. The Maillard reaction conditions were: reaction temperature 115℃, reaction time 60min, followed by cooling.

[0067] Example 5

[0068] A method for preparing duck soup using flavor enhancers

[0069] Raw material: 1 kg of duck pieces. Ingredients: 0.01 kg of flavor enhancer prepared in Example 4 and 0.021 kg of salt, mixed evenly.

[0070] Duck soup preparation process: Cut duck pieces into cubes less than 5cm square, blanch for 3 minutes to remove scum, drain, dissolve the above ingredients in 0.3kg of water and mix with the duck pieces. Pack in high-temperature bags and sterilize at 115℃ for 30 minutes to obtain the finished product. Add 0.7kg of water and heat before serving.

[0071] Comparative Example 1

[0072] A method for preparing duck soup at home

[0073] Blanch 1kg of duck pieces for 3 minutes to remove scum, then place them in a clay pot. Add 0.021kg of salt and 2kg of water to the clay pot. Bring to a boil over high heat and maintain for 5-10 minutes. Then reduce to low heat and simmer for about 90 minutes, reducing the soup volume by half.

[0074] Comparative Example 2

[0075] A method for industrially producing duck soup

[0076] Blanch 1 kg of duck pieces for 3 minutes to remove scum, then drain and add 0.021 kg of salt and 0.3 kg of water. Pack in a high-temperature bag and sterilize at 121°C for 20 minutes. This is the finished product. Before serving, add an appropriate amount of water and simmer over low heat for 10-15 minutes, keeping the broth at 1 kg.

[0077] Experimental Example 1

[0078] (1) The duck soup obtained in Example 5 and Comparative Examples 1-2 were processed with the same total weight for the three samples. The soup was then tested for volatile flavor compounds.

[0079] The detection method is as follows:

[0080] Take 8 ml of sample and place it in a headspace vial. Simultaneously add 1 μL of 0.816 μg / μL 2-methyl-3-heptanone. Equilibrate in a 50℃ water bath for 30 min. Insert an SPME extraction tip into the vial and extract for 30 min. Then, insert the extraction tip into a GC-MS for resolution and analysis. GC-MS chromatographic conditions: TG-Wax MS polar column (30 m x 0.25 mm, 0.25 μm); high-purity helium as carrier gas; flow rate 1.0 mL / min, splitless mode. Temperature program: injection port temperature 230℃, initial column temperature 40℃, hold for 2 min, increase to 200℃ at 4℃ / min, hold for 1 min, then increase to 230℃ at 10℃ / min and hold for 5 min. The mass spectrometry conditions were as follows: ionization mode: EI; electron energy: 70 eV; transfer line temperature: 230 °C; ion source temperature: 260 °C; mass scan range: 40–600 u; scan mode: full scan. The results are shown in Table 1.

[0081] Table 1 Volatile flavor compounds in duck soup

[0082]

[0083]

[0084]

[0085]

[0086]

[0087] Note: "nd" indicates not detected.

[0088] (2) Results Analysis

[0089] As shown in Table 1, the total amount of volatile substances, aldehydes, alcohols, acids, ketones, and heterocyclic compounds in Example 5 are higher than those in Comparative Examples 1 and 2, while the content of esters and other volatile substances is slightly higher than that in Comparative Example 1. In terms of variety, the total amount, number of alcohols, acids, esters, and ketones are higher than those in Comparative Examples 1 and 2. The synergistic effect of multiple types of volatile flavor compounds can enrich the product flavor, and the increase in overall content makes the flavor more intense. Aldehydes are not only the most abundant in content but also the most diverse in type. Among them, hexanal, (E,E)-2,4-decadienal, (Z)-2-heptenal, (E)-2-nonanal, and (E)-2-octenal have fatty and fresh aromas, and their content is higher in Example 5 than in Comparative Example 1, which is higher than that in Comparative Example 2. Related flavor studies have found that aldehydes are important substances constituting the fatty aroma and characteristic aroma of duck meat. Therefore, the flavor enhancer of this invention plays a better role in enhancing the fatty aroma of duck soup. Furthermore, 1-octen-3-ol possesses mushroom and licorice aromas, contributing a fresh and savory fragrance to the duck soup; the optimal content was also observed in Example 5. 2-Pentylfuran exhibits bean, fruity, and green aromas, characteristic of the volatile flavors of duck soup; its content in Example 5 of this invention is greater than that in Comparative Example 1, which is greater than that in Comparative Example 2, demonstrating a synergistic effect on aroma. Regarding masking fishy odors, studies have shown that heptanal, octanal, and nonanal possess greasy, fishy, ​​and pungent odors; their contents in Example 5 of this invention are all lower than those in Comparative Examples 1 and 2, thus providing a certain degree of masking effect.

[0090] Experimental Example 2

[0091] (1) The duck soup obtained in Comparative Examples 1-2 and Example 5 was subjected to electronic tongue detection of flavor substances, and the method is as follows:

[0092] Weigh 50.00g of sample and add 50mL of distilled water for homogenization. Centrifuge at 10000×g, 4℃ for 10min, and collect the supernatant. Take approximately 65mL of the supernatant, filter it, and then measure it on an electronic tongue instrument. Taste signals were detected using the INSENT SA402B electronic tongue system from Japan. The electronic tongue sensor collects one data point per second. Three replicates were performed for each sample. Results are shown below. Figure 1 As shown.

[0093] (2) Results Analysis

[0094] The results of the salty, umami, bitter, and astringent taste tests, as well as the aftertaste of umami, bitterness, and astringency, for Examples 5, 1, and 2 are shown below. Figure 1Example 5 exhibits higher saltiness, umami, and richness than Comparative Examples 1 and 2, with Comparative Example 1 being higher than Comparative Example 2. Example 5 is less bitter than Comparative Examples 1 and 2; its astringency is similar to Comparative Example 1, but lower than Comparative Example 2; and its bitter and astringent aftertaste is lower than Comparative Example 2. Therefore, Example 5 of this invention increases the umami and saltiness of the soup and its richness, while reducing the astringency, bitterness, and aftertaste of industrially produced soups. It is evident that the flavor enhancer in Example 5 of this invention enhances the flavor of the soup.

[0095] This demonstrates that adding the flavor enhancer provided by this invention to industrially produced duck soup can compensate for the lack of flavor in industrial production of duck soup and inhibit the generation of off-flavors. Moreover, the operation is simple, safe, and easy to promote.

[0096] Experimental Example 3: Screening Test of Aroma-Producing Culture Medium

[0097] Control sample 1 culture medium: The only difference from the aroma-producing culture medium of Example 1 is that hydrolyzed plant protein, yeast extract and duck fat are not added.

[0098] Control sample 2 culture medium: The only difference from the aroma-producing culture medium of Example 1 is that yeast extract and duck oil are not added.

[0099] Control sample 3 culture medium: The only difference from the aroma-producing culture medium in Example 1 is that duck oil is not added.

[0100] The culture media of Example 1 and Control Samples 1-3 were fermented according to the method of Example 2. The resulting fermentation broth was screened for aroma-producing culture media by smelling. The evaluation was based on the aroma of wine, meat, and duck fat. The intensity of wine and meat aromas was expressed as "-" (no aroma), "+" (slightly fragrant), "++" (relatively fragrant), and "+++" (strong aroma); the intensity of duck fat aroma was expressed as "-" (no aroma), "+" (slightly fragrant), "++" (relatively fragrant), and "+++" (strong aroma). Specific evaluation results are shown in Table 2. As can be seen from Table 2, compared with Control Samples 1-3, the addition of hydrolyzed vegetable protein and yeast extract effectively enhanced the meat aroma of the fermentation broth; while the addition of duck fat to the culture medium, after fermentation and degradation, increased the characteristic fat aroma of the fermentation broth.

[0101] Table 2 Comparison of aroma of fermentation broth

[0102] Flavor characteristics Example 1 Control sample 1 Control sample 2 Control sample 3 The aroma of wine and meat +++ + ++ +++ Duck fat aroma ++ - - -

[0103] Comparison of sterilization methods for aroma-producing culture media in Experiment Example 4

[0104] Comparative Sample 1 Culture Medium: The only difference between this sample and the aroma-producing culture medium in Example 1 is the sterilization method. Specifically, the aroma-producing culture medium to be sterilized was divided into five groups. The first group consisted of cassava starch, potato starch, glucose, xylose, ammonium sulfate, magnesium chloride, potassium dihydrogen phosphate, and calcium chloride. The second group consisted of duck bone enzymatic hydrolysate, hydrolyzed plant protein, yeast extract, cysteine, glutamic acid, glycine, leucine, and arginine. The third group was duck oil. The fourth group was water. The fifth group was ethanol. The first four groups were sterilized separately and then mixed with the fifth group for inoculation and fermentation. The fermentation method was the same as that in Example 2.

[0105] In Example 1, the sterilization method for the aroma-producing culture medium was compared with that of Comparative Sample 1. The fermentation broth was sterilized using an olfactory method to screen for different sterilization methods. Evaluation was based on the aroma of alcohol, meat, and duck fat. The intensity of alcohol and meat aromas was expressed as "-" (no aroma), "+" (slightly fragrant), "++" (relatively fragrant), and "+++" (strong aroma); the intensity of duck fat aroma was expressed as "-" (no aroma), "+" (slightly fragrant), "++" (relatively fragrant), and "+++" (strong aroma). Specific evaluation results are shown in Table 3. Compared with Comparative Sample 1, Example 1 showed a better increase in aroma intensity; the first two groups were sterilized with water, which promoted the uniformity of the culture medium and better starch gelatinization, thus facilitating fermentation.

[0106] Table 3 Comparison of aroma of fermentation broth

[0107] Flavor characteristics Example 1 Comparison Sample 1 The aroma of wine and meat +++ ++ Duck fat aroma ++ +

[0108] Experimental Example 5: Oxidized Fat Screening Test

[0109] Comparative Sample 1: Duck oil prepared in Example 1;

[0110] Comparative Sample 2: The duck oil prepared in Example 1 was heated to 90°C and maintained for 1 hour, while air was simultaneously introduced into the container substrate to obtain oxidized duck oil.

[0111] Comparative Sample 1 and Comparative Sample 2 were used to replace the oxidized fat in Example 3 in the preparation of the flavor enhancer in Example 4. The oxidized fat processing technology was screened by smelling, and the intensity of the combined meat, fat, and umami flavors presented in the flavor enhancer was used as the criterion, indicated by "-" (no aroma), "+" (slightly aromatic), "++" (relatively aromatic), and "+++" (rich aroma). The evaluation results are shown in Table 4, with Example 4 exhibiting a more intense and richer aroma.

[0112] Table 4 Comparison of Flavor Enhancers by Aroma

[0113] Flavor characteristics Example 4 Comparison Sample 1 Comparison Sample 2 meaty aroma, fat aroma, savory aroma +++ + ++

[0114] Experimental Example 6: Screening Test of Sulfur-Containing Amino Acids in Flavor Enhancer Formulation

[0115] Comparative Sample 1: The only difference from Example 4 is the sulfur-containing amino acid in the Maillard reaction formulation. Cysteine ​​0.05g is used instead of methionine in Example 4.

[0116] The flavor enhancers prepared in Example 4 and Comparative Sample 1 were compared. The olfactory method was used to screen the reaction formulations, and the intensity of the combined meat, fat, and umami flavors presented in the flavor enhancers was used as the criterion, expressed as "-" (no aroma), "+" (slightly aromatic), "++" (relatively aromatic), and "+++" (strong aroma). Off-odor intensity was expressed as the intensity of the sulfide odor, expressed as "-" (none), "+" (slightly), "++" (relatively strong), and "+++" (strong). The evaluation results are shown in Table 5, with Example 4 exhibiting better flavor performance.

[0117] Table 5 Comparison of Flavor Enhancers by Aroma

[0118] Flavor characteristics Example 4 Comparison Sample 1 meaty aroma, fat aroma, savory aroma +++ ++ Odor ++ +

[0119] Experimental Example 7: Maillard Reaction Method Screening Experiment

[0120] (1) Maillard reaction temperature screening test

[0121] Comparative Sample 1: The only difference from Example 4 is the Maillard reaction temperature, which was 105°C.

[0122] Comparative Sample 2: The only difference from Example 4 is the Maillard reaction temperature, which was 125°C.

[0123] The flavor enhancers prepared in Example 4 were compared with those prepared in Comparative Samples 1 and 2. The reaction temperature was screened by smelling the flavor enhancers, and the intensity of the combined meat, fat, and umami flavors was used as the evaluation criterion, indicated by "-" (no aroma), "+" (slightly aromatic), "++" (relatively aromatic), and "+++" (rich aroma). The evaluation results are shown in Table 6. The aroma of Example 4 was more intense and richer.

[0124] Table 6 Comparison of Flavor Enhancers by Aroma

[0125] Flavor characteristics Example 4 Comparison Sample 1 Comparison Sample 2 meaty aroma, fat aroma, savory aroma +++ + ++

[0126] (2) Maillard reaction time screening test

[0127] Comparative Sample 1: The only difference from Example 4 is the Maillard reaction time, which was 30 min.

[0128] Comparative Sample 2: The only difference from Example 4 is the Maillard reaction time, which was 90 min.

[0129] Comparative Sample 3: The only difference from Example 4 is the Maillard reaction time, which was 120 min.

[0130] The flavor enhancers prepared in Example 4 were compared with those prepared in Comparative Samples 1, 2, and 3. The reaction time was screened using the olfactory method, and the intensity of the combined meat, fat, and umami flavors presented in the flavor enhancers was used as the evaluation criterion, expressed as "-" (no aroma), "+" (slightly aromatic), "++" (relatively aromatic), and "+++" (rich aroma). The results are shown in Table 7. Example 4 and Comparative Sample 2 showed a more intense aroma; considering energy saving, Example 4 was the optimal choice.

[0131] Table 7 Comparison of Flavor Enhancers by Aroma

[0132] Flavor characteristics Example 4 Control sample 1 Control sample 2 Control sample 3 meaty aroma, fat aroma, savory aroma +++ + +++ ++

[0133] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.

Claims

1. A method of preparing a flavor enhancer, characterized by, Includes the following steps: (1) Ferment the brewing yeast in an aroma-producing medium to obtain a fermentation liquid; (2) The poultry oil was subjected to ultrasonic treatment to obtain oxidized fat; (3) The fermentation broth obtained in step (1), the oxidized fat obtained in step (2), and one or more of methionine, alanine, and glutamic acid are mixed and subjected to Maillard reaction at 100-125°C for 15-120 min to obtain the flavor enhancer. The aroma-producing culture medium comprises the following components in parts by weight: 1-6 parts cassava starch, 3-10 parts potato starch, 8-13 parts glucose, 2-6 parts xylose, 0.1-0.4 parts ammonium sulfate, 0.1-0.3 parts magnesium chloride, 0.01-0.2 parts potassium dihydrogen phosphate, 0.1-0.5 parts calcium chloride, 5-17 parts enzymatic hydrolysate of poultry bone, 0.01-3 parts hydrolyzed plant protein, 0.01-3 parts yeast extract, 0.5-10 parts cysteine, 0.5-8 parts glutamic acid, 0.5-6 parts glycine, 0.4-3 parts leucine, 0.1-3 parts arginine, 2-10 parts poultry oil, 0.01-1 part ethanol, and 100-400 parts water; wherein the poultry bone is duck bone or chicken bone; and the poultry oil is duck oil or chicken oil. The brewing yeast includes brewing yeast CMRC 5S, with accession number CGMCC No.24005.

2. The production method according to claim 1, characterized by, The inoculation amount of the brewing yeast is 1-5 vol%; the fermentation temperature is 25-35℃; the fermentation time is 1-3 days; and / or, the obtained fermentation stock is concentrated to 1 / 2 to 1 / 4 of its original volume to obtain the fermentation liquid.

3. The preparation method according to claim 1, characterized in that, The poultry bone hydrolysate is obtained by steaming, defatting, enzymatic hydrolysis, filtration, and concentration of poultry bones.

4. According to the preparation method of claim 3, the amount of protease added is 0.1-1.5 wt%; the enzymatic hydrolysis temperature is 30-60℃; the enzymatic hydrolysis time is 0.5-6 h; and the enzymatic hydrolysis pH value is 1.5-9.

5. The preparation method according to claim 1, characterized in that, The frequency of the ultrasound is 15-25KHz; the total time of the ultrasound treatment is 5-20min, with each ultrasound session lasting 5-10s and an interval of 10-20s; the temperature of the oil is controlled to not exceed 90℃ during the ultrasound process.

6. The method of claim 1, wherein, The mass ratio of the fermentation broth to the poultry bone hydrolysate is 10-18:5-9; and / or, The mass ratio of the fermentation broth to oxidized fat is 10-18:1-2.5; and / or, The mass ratio of the fermentation broth to methionine is 10-18:0.01-0.2; and / or, The mass ratio of the fermentation broth to alanine is 10-18:0.05-0.3; and / or, The mass ratio of the fermentation broth to glutamic acid is 10-18:0.05-0.

5.

7. The preparation method according to any one of claims 1-6, characterized in that, The Maillard reaction was carried out at a temperature of 115°C for 60 minutes.

8. The flavor enhancer prepared by the preparation method according to any one of claims 1-7.

9. The application of the flavor enhancer according to claim 8 in food processing.

10. Use according to claim 9, characterized in that, For application in the processing of pre-made poultry soups.

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