Pork soup flavoring paste essence, its preparation method and application

Abstract

The present application relates to food additives, in particular to a pork soup flavor paste essence and a preparation method and application thereof. The pork soup flavor paste essence is prepared by combining heat reaction technology and essence blending technology, and has strong spicy, meaty, milky, sour, sweet and salty flavors, and is close to the overall aroma of spice soup.

Description

A pork soup flavor paste, its preparation method and application Technical Field

[0001] This invention relates to food additives, specifically to a pork broth flavoring paste, its preparation method, and its application. Background Technology

[0002] Spices are widely used in meat products in traditional cooking methods. The selection and blending of spices have a significant impact on the final flavor. Pork flavor is an important quality of meat, and pork broth contains abundant amino acids, fatty acids, minerals, and trace elements that can be easily digested and absorbed by the human body. Therefore, research on the flavor of pork broth stewed with spices is of great significance to meat product production. However, current research on pork and spices mainly focuses on exploring key flavor compounds and the flavor release patterns during repeated stewing. The preparation of flavorings mainly relies on enzymatic hydrolysis and thermal reaction technologies, while the preparation of liquid flavorings mostly employs flavor blending techniques. Although enzymatic hydrolysis and thermal reaction technologies can improve product flavor and quality, there is still room for improvement in the top notes. Summary of the Invention

[0003] This invention provides a pork soup flavor paste and its preparation method, which uses pork soup base prepared by thermal system as a matrix, adds spice flavor essence, and prepares stewed pork soup flavor paste.

[0004] This invention first provides a spice flavoring, comprising, by weight percentage:

[0005] Citral 0.01-0.02%, o-methoxybenzaldehyde 0.02-0.04%, cinnamaldehyde 0.06-0.12%, vanillin 0.01-0.02%, camphene 0.01-0.04%, β-pinene 0.01-0.06%, α-phellandrene 0.01-0.09%, d-limonene 0.07-0.26%, γ-terpinene 0.01-0.02%, eucalyptus oil Alcohol 0.16-0.89%, linalool 0.09-0.28%, 4-terpene alcohol 0.02-0.19%, α-terpineol 0.01-0.07%, cinnamyl alcohol 0.03-0.08%, 4-allyl anisole 0.1-0.75%, anethole 4.25-13.56%, methyl eugenol 0.01-0.03%, solvent 84.22-95.06% or balance.

[0006] Furthermore, the sum of the mass percentages of all raw materials is 100%.

[0007] Furthermore, the spice flavoring is adjusted to 100% by weight using the solvent.

[0008] Furthermore, the solvent is selected from one or a combination of several of fatty acid glycerides, animal oils, vegetable oils, and propylene glycol.

[0009] Among existing pork flavorings, there are few varieties with spice flavors, and their initial aromas are often unsatisfactory. This invention provides a spice flavoring with a distinct spice flavor, a mellow and harmonious aroma, capable of masking undesirable flavors in the meat itself and enhancing sensory quality. In particular, when added to a pork broth base prepared through a thermal reaction, the resulting pork broth flavoring paste exhibits pronounced pork characteristics, a full and prominent broth flavor, and a natural, rich, and realistic aroma.

[0010] Further research in this invention has revealed that cinnamaldehyde and anethole are crucial to the spice flavoring of this invention. If the anethole content is too low, the spiciness is insufficient, resulting in an overly strong oily aroma in the resulting pork broth-flavored paste flavoring; if the cinnamaldehyde content is too high, the spiciness is excessive, and the meaty aroma is not prominent; the optimal spice flavor can be obtained when both are within the aforementioned content range.

[0011] According to an embodiment of the present invention, the cinnamaldehyde content in the spice flavoring is 0.06-0.09% by mass percentage, and the anethole content is 4.25-12.41%.

[0012] According to an embodiment of the present invention, the spice flavor contains 0.12% cinnamaldehyde and 12.45-13.56% anethole by weight percentage.

[0013] In some specific embodiments, the spice flavoring contains 0.06% cinnamaldehyde and 11.94% anethole by weight.

[0014] In some specific embodiments, the spice flavoring contains 0.07% cinnamaldehyde and 12.41% anethole by weight.

[0015] In some specific embodiments, the spice flavoring contains 0.09% cinnamaldehyde and 4.25% anethole by weight.

[0016] According to an embodiment of the present invention, the spice flavor contains 0.12% cinnamaldehyde and 13.56% anethole by weight percentage.

[0017] The present invention also provides a method for preparing the spice flavoring, wherein each raw material is weighed according to its mass percentage and mixed evenly.

[0018] The present invention also provides the application of the spices and flavorings in food, including instant noodles, ham sausages, canned foods, snack foods, frozen foods, pork soup, etc.

[0019] Further research has revealed that the spice flavorings described in this invention are particularly suitable for preparing pork soup flavorings.

[0020] A pork soup flavoring paste comprises: a pork thermal reaction liquid prepared from pork enzymatic hydrolysate and the spice flavoring.

[0021] Furthermore, in the pork broth flavor paste, the weight ratio of the pork thermal reaction liquid prepared from pork enzymatic hydrolysate to the aforementioned spice flavor is (1-3):1, for example, 1:1, 2:1, or 3:1, preferably 2:1. If the content of the pork thermal reaction liquid is too high, for example, if the above ratio exceeds 4:1, the pork broth flavor paste will have an overly strong fishy smell, a pronounced sour aroma, and insufficient spiciness; if the content of the pork thermal reaction liquid is too low, the spice flavor of the pork broth flavor paste will be too strong and the flavor will be unbalanced.

[0022] Furthermore, the pork hydrolysate is prepared by hydrolyzing minced pork with papain, flavor protease and bromelain.

[0023] Furthermore, the minced pork is made from pork and water, wherein the weight ratio of pork to water is (0.5-2):1, preferably 1:1.

[0024] Furthermore, 0.05-0.15g of papain, 0.10-0.20g of flavor protease and 0.01-0.10g of bromelain are added per 100g of minced pork, for example, 0.10g of papain, 0.15g of flavor protease and 0.05g of bromelain are added.

[0025] Furthermore, the enzymatic hydrolysis temperature is 50-55℃, for example, 55℃. Hydrolysis typically takes 1-2 hours. After hydrolysis, the enzyme is inactivated by heating, yielding the pork hydrolysate.

[0026] Furthermore, the pork thermal reaction solution is prepared by reacting the pork enzymatic hydrolysate, glucose, cysteine, and vitamin B1.

[0027] Furthermore, the reaction temperature is 90-100°C, for example 95°C. The reaction time can be 1-2 hours, for example 1 hour.

[0028] After the reaction, the mixture is cooled to room temperature to obtain the pork thermal reaction solution.

[0029] Furthermore, based on the mass of the pork hydrolysate, the amounts of glucose, cysteine, and vitamin B1 are 2-6%, 2-3%, and 0.5-1.5%, respectively, for example, 5%, 2.335%, and 1%.

[0030] Specifically, the glucose is D-glucose; the cysteine ​​is L-cysteine.

[0031] Studies have found that a thermal reaction involving the pork enzymatic hydrolysate, glucose, and cysteine ​​can produce volatile aroma compounds such as aldehydes, furans, and pyrazines. Vitamin B1, also known as thiamine, can degrade to form volatile aroma compounds such as thiazoles and thiophenes. Furthermore, the presence of sulfur in cysteine ​​and vitamin B1 also contributes to the meaty aroma, making a significant contribution to the aroma of cooked meat. The meat-based flavor base produced through thermal reaction can retain a delicious and rich meaty aroma.

[0032] The present invention also provides a method for preparing the above-mentioned pork soup flavor paste, comprising:

[0033] Preparation of pork enzymatic hydrolysate;

[0034] Preparation of pork thermal reaction solution;

[0035] The pork thermal reaction liquid and the spices and flavorings mentioned above are mixed together.

[0036] In some specific embodiments, the preparation method of pork enzymatic hydrolysate is as follows: the hindquarters of the pig are cleaned of fascia and fat, minced into a paste using a meat grinder, and drinking water is added at a 1:1 ratio; 0.1% papain, 0.15% flavor protease, and 0.05% bromelain by weight of the minced meat are added sequentially, and the mixture is enzymatically hydrolyzed in a water bath at 55°C for 1 hour; after the enzymatic hydrolysis is completed, the temperature is rapidly raised to 90°C to inactivate the enzyme for 10 minutes; finally, the enzymatic hydrolysate is cooled to room temperature to obtain pork enzymatic hydrolysate.

[0037] In some specific embodiments, the preparation method of the pork thermal reaction solution is as follows: 5% D-glucose, 2.335% L-cysteine ​​and 1% vitamin B1 are added to the pork enzymatic hydrolysate, and the mixture is reacted at a constant temperature of 95°C for 1 hour, and then cooled to 25°C to obtain the pork thermal reaction solution.

[0038] In some specific embodiments, adding spices and flavorings to the pork thermal reaction liquid can yield a pork soup flavor paste.

[0039] The present invention also provides the application of the pork soup flavor paste in food, including instant noodles, ham sausages, canned food, snack food, frozen food, pork soup, etc.

[0040] This invention combines thermal reaction technology and flavor blending technology to prepare a pork soup flavor paste with strong spicy, meaty, milky, sour, sweet and salty aromas, which are close to the overall aroma of spiced meat soup. Detailed Implementation

[0041] The following examples are used to illustrate the present invention, but are not intended to limit the scope of the invention.

[0042] Example 1

[0043] Preparation of pork enzymatic hydrolysate: Remove the fascia and fat from the pork hindquarters, mince it using a meat grinder, and weigh out 50g of the minced meat. Add 50g of drinking water. Weigh out 0.10g of papain, 0.15g of flavor protease, and 0.05g of bromelain, and incubate at 55℃ for 1 hour. After hydrolysis, raise the temperature to 90℃ for 10 minutes to inactivate the enzymes. Finally, cool the hydrolysate to room temperature.

[0044] Preparation of pork thermal reaction solution: Add 10g D-glucose, 4.67g L-cysteine ​​and 2g vitamin B1 to the enzymatic hydrolysate, water bath temperature 95℃, constant temperature reaction for 1h, and after the reaction is completed, cool the reaction solution to room temperature for later use.

[0045] Preparation of spice flavoring: Prepare 100g of flavoring. Preparation process: Weigh 86.78g of fatty acid glycerides, weigh each raw material according to Table 1 and add them to the fatty acid glycerides, mix well.

[0046] Table 1

[0047] Raw material name and mass (g): Citral 0.02, Eucalyptol 0.33, o-Methoxybenzaldehyde 0.03, Linalool 0.21, Cinnamaldehyde 0.06, 4-Terpene alcohol 0.09, Vanillin 0.01, α-Terpineol 0.07, Camphene 0.03, Cinnamol 0.03, β-Pinene 0.02, 4-Allyl anisole 0.24, α-Phaseol 0.01, Anethole 11.94, d-Limonene 0.11, Methyleugenol 0.01, γ-Terpinene 0.01, Fatty acid glycerides 86.78 surface

[0048] Preparation of pork soup flavor paste: Add 1g of spice flavor to 2g of pork hot reaction liquid to obtain pork soup flavor paste.

[0049] Example 2

[0050] Preparation of pork enzymatic hydrolysate: Same as in Example 1.

[0051] Preparation of the pork thermal reaction solution: Same as in Example 1.

[0052] Preparation of spice flavoring: Prepare 100g of flavoring. Preparation process: Weigh 84.22g of fatty acid glycerides, weigh each raw material according to Table 2 and add them to the fatty acid glycerides, mix well.

[0053] Table 2

[0054] Raw material name and mass (g): Citral 0.02, Eucalyptol 0.60, o-Methoxybenzaldehyde 0.04, Linalool 0.28, Cinnamaldehyde 0.12, 4-Terpene alcohol 0.19, Vanillin 0.02, α-Terpineol 0.04, Camphene 0.04, Cinnamol 0.08, β-Pinene 0.05, 4-Allyl Anisole 0.38, α-Phaseol 0.05, Anethole 13.56, d-Limonene 0.26, Methyleugenol 0.03, γ-Terpinene 0.02, Fatty acid glycerides 84.22 surface

[0055] Preparation of pork soup flavor paste: Same as in Example 1.

[0056] Example 3

[0057] Preparation of pork enzymatic hydrolysate: Same as in Example 1.

[0058] Preparation of the pork thermal reaction solution: Same as in Example 1.

[0059] Preparation of spice flavoring: Prepare 100g of flavoring. Preparation process: Weigh 85.08g of fatty acid glycerides, weigh each raw material according to Table 3 and add them to the fatty acid glycerides, mix well.

[0060] Table 3

[0061] Raw Material Name Mass (g) Citral 0.02 Eucalyptol 0.89 o-Methoxybenzaldehyde 0.03 Linalool 0.16 Cinnamaldehyde 0.07 4-Terpene Alcohol 0.07 Vanillin 0.02 α-Terpineol 0.03 Camphene 0.04 Cinnamol 0.03 β-Pinene 0.06 4-Allyl Anisole 0.75 α-Phaseene 0.09 Anethole 12.41 d-Limonene 0.20 Methyleugenol 0.03 γ-Terpinene 0.02 Fatty Acid Glycerides 85.08 surface

[0062] Preparation of pork soup flavor paste: Same as in Example 1.

[0063] Example 4

[0064] Preparation of pork enzymatic hydrolysate: Same as in Example 1.

[0065] Preparation of the pork thermal reaction solution: Same as in Example 1.

[0066] Preparation of spice flavoring: Prepare 100g of flavoring. Preparation process: Weigh 95.06g of fatty acid glycerides, weigh each raw material according to Table 4 and add them to the fatty acid glycerides, mix well.

[0067] Table 4

[0068] Raw material name and mass (g): Citral 0.01, Eucalyptol 0.16, o-Methoxybenzaldehyde 0.02, Linalool 0.09, Cinnamaldehyde 0.09, 4-Terpene alcohol 0.02, Vanillin 0.01, α-Terpineol 0.01, Camphene 0.01, Cinnamol 0.05, β-Pinene 0.01, 4-Allyl Anisole 0.10, α-Phaseol 0.02, Anethole 4.25, d-Limonene 0.07, Methyl Eugenol 0.01, γ-Terpinene 0.01, Fatty acid glycerides 95.06 surface

[0069] Preparation of pork soup flavor paste: Same as in Example 1.

[0070] Comparative Example 1

[0071] Compared with Example 1, the only difference is the amount of anethole added in the spice flavoring formula.

[0072] Preparation of pork enzymatic hydrolysate: Same as in Example 1.

[0073] Preparation of the pork thermal reaction solution: Same as in Example 1.

[0074] Preparation of spice flavoring: Prepare 100g of flavoring. Preparation process: Weigh 94.99g of fatty acid glycerides, weigh each raw material according to Table 5 and add them to the fatty acid glycerides, mix well.

[0075] Table 5

[0076]

[0077]

[0078] Preparation of pork soup flavor paste: Same as in Example 1.

[0079] Comparative Example 2

[0080] Compared with Example 1, the only difference is the amount of cinnamaldehyde added in the spice flavoring formula.

[0081] Preparation of pork enzymatic hydrolysate: Same as in Example 1.

[0082] Preparation of the pork thermal reaction solution: Same as in Example 1.

[0083] Preparation of spice flavoring: Prepare 100g of flavoring. Preparation process: Weigh 86.75g of fatty acid glycerides, weigh each raw material according to Table 6 and add them to the fatty acid glycerides, mix well.

[0084] Table 6

[0085] Raw material name and mass (g): Citral 0.02, Eucalyptol 0.33, o-Methoxybenzaldehyde 0.03, Linalool 0.21, Cinnamaldehyde 0.15, 4-Terpene alcohol 0.09, Vanillin 0.01, α-Terpineol 0.07, Camphene 0.03, Cinnamol 0.03, β-Pinene 0.02, 4-Allyl Anisole 0.24, α-Phaseol 0.01, Anethole 11.94, d-Limonene 0.11, Methyleugenol 0.01, γ-Terpinene 0.01, Fatty acid glycerides 86.69 surface

[0086] Preparation of pork soup flavor paste: Same as in Example 1.

[0087] Comparative Example 3

[0088] Compared with Example 1, the only difference is that the ratio of hot reaction liquid to spice flavoring is 4:1.

[0089] Preparation of pork enzymatic hydrolysate: Same as in Example 1.

[0090] Preparation of the pork thermal reaction solution: Same as in Example 1.

[0091] Preparation of spice flavoring: Same as in Example 1.

[0092] Preparation of pork soup flavor paste: Add 1g of spice flavoring to 4g of pork hot reaction liquid to obtain pork soup flavor paste.

[0093] Experimental Example

[0094] Sensory analysis was performed on the pork broth flavor pastes prepared in Examples 1-4 and Comparative Examples 1-3. A sensory evaluation team of 10 individuals (aged 23-51 years) with over one year of sensory evaluation experience was selected. Using pork reaction liquid as a control, the prepared pork broth flavor pastes were evaluated in terms of eight aspects: meat aroma, milky aroma, spicy aroma, sour aroma, sweet aroma, salty aroma, oily aroma, and fishy aroma. Each attribute was evaluated using a 10-point scale (0 points, imperceptible; 1-3 points, weak; 4-6 points, moderate; 7-9 points, strong).

[0095] The results showed that the pork soup flavor pastes obtained in Examples 1-4 had distinct meaty, spicy, salty, and oily aromas. Among them, the pork soup flavor paste obtained in Example 1 had more prominent meaty, milky, and sweet aromas, while the pork soup flavor paste obtained in Example 2 had the weakest fishy smell. The pork soup flavor paste obtained in Example 3 had a more prominent spicy aroma, and the pork soup flavor paste obtained in Example 4 had more prominent salty and oily aromas. All the pork soup flavor pastes obtained in Examples 1-4 possessed the overall flavor of pork soup.

[0096] The pork broth flavor paste obtained in Comparative Example 1 lacked spiciness and had an overpowering oily aroma. The pork broth flavor paste obtained in Comparative Example 2 had an overpowering spiciness and a weak meaty aroma. The pork broth flavor paste obtained in Comparative Example 3 had an overpowering fishy smell, a pronounced sour aroma, and insufficient spiciness.

[0097] Compared with existing technologies, the pork soup flavor paste proposed in this invention combines thermal reaction technology and flavor blending technology. The resulting paste flavor has a rich pork flavor, obvious spice flavor, and overall harmonious flavor. It can realize the targeted preparation of stewed pork flavoring and provides theoretical support for improving the quality of stewed pork flavoring and its industrial production.

[0098] 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 pork soup flavoring paste, characterized in that, include: A pork thermal reaction solution and spice flavoring prepared from pork enzymatic hydrolysate; the spice flavoring is composed of the following raw materials by mass percentage: citral 0.01-0.02%, o-methoxybenzaldehyde 0.02-0.04%, cinnamaldehyde 0.06-0.09%, vanillin 0.01-0.02%, camphene 0.01-0.04%, β-pinene 0.01-0.06%, α-phellandrene 0.01-0.09%, d-citral Limonene 0.07-0.26%, γ-terpinene 0.01-0.02%, eucalyptol 0.16-0.89%, linalool 0.09-0.28%, 4-terpene alcohol 0.02-0.19%, α-terpineol 0.01-0.07%, cinnamyl alcohol 0.03-0.08%, 4-allyl anisole 0.1-0.75%, anethole 12.45-13.56%, methyl eugenol 0.01-0.03 The solvent is 84.22-95.06%; the solvent of the spice flavoring is selected from fatty acid glycerides; the weight ratio of the pork thermal reaction solution prepared by pork enzymatic hydrolysate to the spice flavoring is (1-3):1; the pork thermal reaction solution is prepared by reacting the pork enzymatic hydrolysate, glucose, cysteine ​​and vitamin B1; the pork enzymatic hydrolysate is prepared by enzymatic hydrolysis of pork mince by papain, flavor protease and bromelain; the pork mince is made of pork and water, wherein the weight ratio of pork and water is (0.5-2):1; 0.05-0.15g papain, 0.10-0.20g flavor protease and 0.01-0.10g bromelain are added per 100g of pork mince; the reaction temperature is 90-100℃; based on the mass of the pork enzymatic hydrolysate, the amounts of glucose, cysteine ​​and vitamin B1 are 2-6%, 2-3% and 0.5-1.5%, respectively.

2. The pork broth flavoring paste according to claim 1, characterized in that, The weight ratio of the pork thermal reaction solution prepared from the pork enzymatic hydrolysate to the spice flavoring is 2:

1.

3. The pork broth flavoring paste according to claim 1, characterized in that, The weight ratio of pork to water is 1:

1.

4. The pork broth flavoring paste according to claim 1, characterized in that, For every 100g of minced pork, add 0.10g of papain, 0.15g of flavor protease, and 0.05g of bromelain.

5. The pork broth flavoring paste according to claim 1, characterized in that, The reaction temperature is 95°C.

6. The pork broth flavoring paste according to claim 1, characterized in that, Based on the mass of the pork hydrolysate, the amounts of glucose, cysteine, and vitamin B1 were 5%, 2.335%, and 1%, respectively.

7. A method for preparing the pork broth flavor paste according to any one of claims 1-6, characterized in that, include: Preparation of pork enzymatic hydrolysate; Preparation of pork thermal reaction solution; The pork thermal reaction liquid and the spice flavoring are mixed.

8. The use of the pork broth flavor paste according to any one of claims 1-6 in food.

9. The application according to claim 8, characterized in that, The food items include instant noodles, ham sausages, canned food, frozen food, or pork soup.

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