Cooked fermented soya bean essence and preparation method thereof

Abstract

The preparation method comprises the following steps: mincing fermented soya beans, uniformly mixing the minced fermented soya beans and edible oil, heating, and frying; the upper layer is fermented soya bean flavor oil, crushed fermented soya beans on the lower layer are taken, cellulase is added for enzymolysis, novozymes flavor protease is added for enzymolysis after enzyme deactivation, and cooked flavor fermented soya bean enzymatic hydrolysate is obtained; taking the cooked fermented soya bean enzymatic hydrolysate, fermented soya bean flavor oil, soy sauce, amino acid, reducing sugar, spice, yeast extract, ginger, cooking wine, acid hydrolyzed vegetable protein, thick broad-bean sauce, white granulated sugar, salt, monosodium glutamate and water, uniformly mixing the raw materials, heating for thermal reaction, cooling, discharging, sieving to obtain a reaction material liquid, and then adding xanthan gum and modified starch for homogenizing to obtain the cooked fermented soya bean essence. The preparation method comprises the following steps: taking the cooked fermented soya bean enzymatic hydrolysate, fermented soya bean flavor oil, soy sauce, amino acid, reducing sugar, spice, yeast extract, ginger, cooking wine, acid hydrolyzed vegetable protein, thick broad-bean sauce, white granulated sugar, salt, monosodium glutamate and water, according to the present invention, the fermented soybean stir-frying, the double enzymolysis and the Maillard reaction technology are fused, the method has characteristics of simple process and easy operation, and the prepared essence product has mellow sauce aroma and unique cooked fermented soybean aroma.

Description

Technical Field

[0001] The invention belongs to the field of food additives, and in particular relates to a cooked and fragrant fermented black bean essence and a preparation method thereof. Background Art

[0002] Fermented black beans are a traditional fermented soy product in my country. They are made by soaking and boiling soybeans and then adding specific molds for fermentation. Fermented black beans have a long history in my country and are an indispensable condiment in many local dishes. In addition, fermented black beans are also widely used in processed products such as sauces, pickled foods, and hot pot bases to enhance the overall taste of the products. Currently, fermented black beans on the market are mainly in the form of original fermented black beans, which has the following shortcomings when used: (1) In specific dishes that focus on appearance, fermented black beans are usually included in the stir-fry sauce package in the form of sauces, which means that when using whole fermented black beans, additional steps such as chopping and frying are required, which increases the complexity of the process. (2) Whether using whole or chopped fermented black beans, the degree of crushing of the fermented black beans is not ideal, resulting in the inability to fully release its unique flavor, thereby failing to fully exert the ability of fermented black beans to enhance flavor and improve the quality of dishes.

[0003] In order to achieve the processing convenience of fermented black beans and the full release of their flavor, some methods have also been disclosed in related technical research. For example, a patent application with publication number CN108523083A discloses a method for preparing fermented black bean flavor based on spice blending technology. The method uses 4-methyl-5-hydroxyethylthiazole, ethyl butyrate, hexanoic acid, phenylethyl alcohol, eugenol, ethyl maltol, furanone, fenugreek lactone, 5-methylfurfural, guaiacol, 2-methyl-3-mercaptofuran, 3-mercapto-2-butanol, 3-methylmercaptopropanol, 3-methylmercaptopropanal, 3-methylmercaptobutyraldehyde, clove bud essential oil, nutmeg essential oil, cinnamon essential oil, propylene glycol, edible alcohol and other spices to successfully prepare fermented black bean flavor.

[0004] The patent application with publication number CN102805326A discloses an edible fermented black bean flavor, the formula of which is as follows: 5-10 parts of fermented black bean flavor base, 10-40 parts of fermented black bean concentrate, 5-40 parts of naturally fermented soy sauce, and 40-60 parts of propylene glycol; wherein the fermented black bean flavor base is composed of the following raw materials: 0.5-1 part of isovaleraldehyde, 0.05-1 part of furfural, 0.2-0.5 part of cocaaldehyde, 0.2-0.3 part of ethyl myristate, 20-30 parts of ethyl hexadecanoate, 10-15 parts of ethyl oleate, 0.1-0.5 part of styraxol, 0.1-0.5 part of phenylethyl alcohol, 0.1-0.5 part of 2-acetylpyrrole, 0.1-0.5 part of butyl-decanoic acid lactone, 0.1-0.5 part of butyl-dodecalactone, and 50-70 parts of propylene glycol solvent.

[0005] However, since the related art only uses spices to prepare flavors, when used, it can only enhance the aroma of fermented black beans in the dishes, but has little effect on the base flavor and overall taste of the dishes. Therefore, it is particularly important to develop a flavor that can enhance the base flavor and taste of the dishes and provide a rich and fragrant aroma of fermented black beans. Summary of the invention

[0006] The present invention aims to solve one of the technical problems in the related art at least to a certain extent. To this end, the present invention provides a cooked and fragrant fermented black bean flavor and a preparation method thereof.

[0007] The present invention adopts the following technical solution:

[0008] The present invention provides a method for preparing a cooked and fragrant fermented black bean essence, comprising the following steps:

[0009] (1) After mincing the fermented black beans, take 20-30 parts by weight of the minced fermented black beans and 40-80 parts by weight of edible oil, mix them evenly, heat them to 100-140° C. for frying, and keep them warm for 3-20 minutes; the edible oil is a combination of vegetable oil and animal oil in a ratio of 1: (0.2-0.5);

[0010] (2) centrifuging the mixture obtained in step (1) and taking the upper edible oil, which is the fermented black bean curd oil;

[0011] (3) taking 30-60 parts by weight of the crushed fermented black beans obtained in step (2), adding 0.5-5 parts by weight of cellulase and 100-150 parts by weight of water, and after fully crushing, adjusting the temperature to 40-65° C., and performing enzymolysis for 0.5-4 hours to obtain a cellulase hydrolyzate;

[0012] (4) heating the cellulase hydrolyzate to 90-100° C., inactivating the enzyme for 10-30 minutes, then adding 0.1-5 parts by weight of Novozymes flavor protease, adjusting the temperature to 40-60° C., and performing enzymolysis for 0.5-2 hours to obtain cooked fermented black bean hydrolyzate;

[0013] (5) Take 40-60 parts by weight of cooked and fragrant fermented black bean hydrolyzate, 10-20 parts by weight of fermented black bean fragrant immersion oil, 1-20 parts by weight of soy sauce, 0.1-2 parts by weight of amino acids, 0.2-3 parts by weight of reducing sugar; 0.1-1 parts by weight of spices, 1-10 parts by weight of yeast extract, 0.5-1.5 parts by weight of ginger, 1-5 parts by weight of cooking wine, 2-8 parts by weight of acid hydrolyzed vegetable protein, 0.2-3 parts by weight of bean paste, 1-5 parts by weight of white sugar, 6-12 parts by weight of salt, 6-10 parts by weight of monosodium glutamate, and 10-25 parts by weight of water, mix the raw materials uniformly, heat to 80-130° C., keep warm for 0.5-2 hours, cool to below 50° C., discharge, pass through a 40-50 mesh sieve to obtain a reaction liquid, and then add 0.2-0.4 parts by weight of xanthan gum and 1-2 parts by weight of modified starch for homogenization to obtain a cooked and fragrant fermented black bean essence.

[0014] In some embodiments, the vegetable oil is one or more of soybean oil, peanut oil, sunflower oil, sesame oil, rapeseed oil, camellia oil, palm oil, and corn germ oil.

[0015] In some embodiments, the animal oil is one or more of chicken fat, mutton fat, lard, and beef tallow.

[0016] Preferably, the edible oil is a combination of vegetable oil and animal oil in a ratio of 1:(0.25-0.4); more preferably, the edible oil is a combination of corn germ oil, lard and soybean oil in a mass ratio of 2:1:1.

[0017] In some embodiments, the amino acid is one or more of cysteine, cysteine ​​hydrochloride, alanine, glycine, methionine, glutamic acid, and threonine. Preferably, the amino acid is a combination of cysteine ​​hydrochloride and glycine. More preferably, the amino acid is a combination of cysteine ​​hydrochloride and glycine in a mass ratio of 1:2.

[0018] In some embodiments, the reducing sugar is one or more of fructose, xylose, glucose, galactose, and ribose. Preferably, the reducing sugar is a combination of xylose, glucose, and fructose. More preferably, the reducing sugar is a combination of xylose, glucose, and fructose in a mass ratio of 1:3:1.

[0019] In some embodiments, the spice is one or more of pepper powder, star anise powder, licorice powder, amomum powder, cinnamon powder, and bay leaf powder. Preferably, the spice is a mixture of pepper powder, licorice powder, and star anise powder. More preferably, the spice is a mixture of pepper powder, licorice powder, and star anise powder in a mass ratio of 2:1:2.

[0020] In some embodiments, in step (3), 2-3 parts by weight of cellulase are added, the enzymolysis temperature is 50-55° C., and the enzymolysis is performed for 1-2 hours;

[0021] In some embodiments, in step (4), 1-3 parts by weight of Novozymes flavor protease is added, the enzymolysis temperature is 50-60° C., and the enzymolysis is performed for 1-2 hours.

[0022] The technical solution of the present application is to treat the fried black bean paste with double enzymolysis of cellulase and protease, which not only saves the frying step of black bean paste in the application process, simplifies the process flow, but also changes the flavor of black bean paste from raw black bean paste to cooked black bean paste flavor, which just reflects its flavor in the dish. The double enzyme enzymolysis technology can promote the full release of flavor components in black bean paste, and the small molecules such as reducing sugar and peptide chain produced in the enzymolysis process provide a basis for the subsequent flavor formation, which helps to create a product with richer and more intense flavor. And the cooked and fragrant black bean paste hydrolyzate, amino acids and reducing sugars are used as raw materials to provide a rich substrate for the Maillard reaction, ensuring the full progress of the reaction. At the same time, the addition of raw materials such as black bean paste oil, bean paste and soy sauce further enhances the sauce flavor and creates a sauce effect with rich layers and complex taste. The present application prepares black bean paste flavor by adding xanthan gum and modified starch to the reaction liquid for homogenization, and the processing technology is simple and the operability is strong. The prepared fermented black bean essence can present the cooked and fragrant flavor of fermented black beans after processing, and at the same time has rich fermented black bean flavor and sauce flavor.

[0023] The embodiment of the present invention also provides a cooked and fragrant fermented black bean essence prepared by the above method.

[0024] The embodiment of the present invention also provides the application of the above-mentioned cooked and fragrant fermented black bean flavor, which is used in the fields of hot pot, compound seasoning, pre-prepared dishes, etc.

[0025] The present invention has the following advantages and beneficial effects:

[0026] (1) The present invention integrates the technology of fermented black beans frying, double enzymatic hydrolysis and Maillard reaction to provide a cooked and fragrant fermented black beans flavor. The technical process is simple and easy to operate. The prepared product has a mellow sauce flavor and a unique cooked and fermented black beans aroma.

[0027] (2) The present invention uses a frying process to process fermented black beans, changing its flavor from raw fermented black beans to cooked fermented black beans, accurately reproducing the flavor changes of fermented black beans during the cooking process. The products processed using this technology have more excellent flavor performance and can significantly improve the overall flavor of the dishes.

[0028] (3) The present invention uses cellulase and flavor protease to perform dual enzyme hydrolysis on fermented black beans, which significantly improves the release efficiency of the substrate. The synergistic effect of the dual enzymes can fully release small molecules such as amino acids, peptides, and reducing sugars in fermented black beans, providing sufficient substrates for the subsequent Maillard reaction.

[0029] (4) The present invention uses cooked and fragrant fermented black bean enzymatic hydrolyzate and fermented black bean fragrant immersion oil as main raw materials, and then combines them with reaction raw materials such as amino acids, reducing sugars, and yeast extracts to prepare cooked and fragrant fermented black bean essence through Maillard reaction. The essence can not only enhance the base flavor and mouthfeel of the dishes, but also provide a rich cooked and fragrant fermented black bean aroma, thereby solving the problems of complex process and insufficient flavor release in the fermented black bean application process. DETAILED DESCRIPTION

[0030] Embodiments of the present invention are described in detail below. The embodiments described below are exemplary and intended to be used to explain the present invention, but should not be construed as limiting the present invention.

[0031] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0032] Where values ​​are described herein as a range, it should be understood that such disclosure includes disclosure of all possible sub-ranges within that range, as well as specific values ​​falling within that range, regardless of whether a specific value or a specific sub-range is explicitly stated.

[0033] In this document, "plurality" means at least two, unless otherwise clearly and specifically defined.

[0034] In this article, the term "and / or" is a description of the association relationship of objects, indicating that three relationships may exist. For example, A and / or B means: A or B, or A and B.

[0035] The following are specific embodiments and comparative examples of the present invention. It should be further explained that the following comparative examples are not prior art and are only provided for comparison with the embodiments and are not intended to limit the present invention.

[0036] In the embodiments of the present invention and the comparative examples:

[0037] Cellulase: purchased from Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd., model: SPE-017, enzyme activity 3500U / g.

[0038] Novozymes flavor protease: purchased from Novozymes (China) Biotechnology Co., Ltd., model: 500G, enzyme activity: 500LAPU / g.

[0039] Papain: purchased from Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd., model: FDG-2203, enzyme activity 100,000 U / g.

[0040] Example 1

[0041] A method for preparing a cooked and fragrant fermented black bean essence, the method comprising the following steps:

[0042] Take 30 parts by weight of crushed black beans and 60 parts by weight of edible oil (corn germ oil, soybean oil, lard in a mass ratio of 2:1:1), heat to 130°C, keep warm for 10 minutes, then centrifuge the mixture at 5000rpm for 10 minutes to obtain the lower layer of crushed black beans and the upper layer of fermented black bean fragrant oil, take 50 parts by weight of the lower layer of crushed black beans, add 2 parts by weight of cellulase and 150 parts by weight of water, after fully crushing, adjust the temperature to 50°C for enzymolysis for 2 hours, add 1 part by weight of Novozymes flavor protease after inactivating the enzyme, adjust the temperature to 55°C for enzymolysis for 1 hour, and obtain cooked and fragrant fermented black bean enzymolysis liquid.

[0043] 40 parts by weight of cooked fermented black bean hydrolyzate, 20 parts by weight of fermented black bean flavored immersion oil, 5 parts by weight of soy sauce, 0.5 parts by weight of amino acids (cysteine ​​hydrochloride and glycine in a mass ratio of 1:2), 2 parts by weight of reducing sugar (xylose, glucose and fructose in a mass ratio of 1:3:1); 1 part by weight of spices (pepper powder, licorice powder and star anise powder in a mass ratio of 2:1:2), 5 parts by weight of yeast extract, 1.5 parts by weight of ginger, 3 parts by weight of cooking wine, 6 parts by weight of acid-hydrolyzed vegetable protein, 1 part by weight of bean paste, 2 parts by weight of white granulated sugar, 12 parts by weight of salt, 8 parts by weight of monosodium glutamate, 25 parts by weight of water, 0.3 parts by weight of xanthan gum and 2 parts by weight of modified starch.

[0044] Mix the raw materials except xanthan gum and modified starch evenly, heat to 100°C, keep warm for 1 hour, cool to below 50°C, discharge, pass through a 40-mesh sieve to obtain a reaction liquid, then add xanthan gum and modified starch for homogenization to obtain cooked and fragrant black bean essence.

[0045] Example 2

[0046] A method for preparing a cooked and fragrant fermented black bean essence, the method comprising the following steps:

[0047] Take 20 parts by mass of chopped black beans and 50 parts by mass of edible oil (the mass ratio of camellia oil, palm oil and butter is 1:3:1), heat to 100°C, keep warm for 20 minutes, then centrifuge the mixture at 5000rpm for 10 minutes to obtain the lower layer of chopped black beans and the upper layer of chopped black beans fragrant oil, take 30 parts by mass of the lower layer of chopped black beans, add 2 parts by mass of cellulase and 150 parts by mass of water, after fully crushing, adjust the temperature to 55°C for enzymatic hydrolysis for 1.5 hours, add 2 parts by mass of Novozymes flavor protease after inactivating the enzyme, adjust the temperature to 60°C for enzymatic hydrolysis for 1 hour, and obtain cooked fragrant black bean enzymatic hydrolyzate.

[0048] Take 60 parts by weight of cooked fermented black bean hydrolyzate, 20 parts by weight of fermented black bean oil, 1 part by weight of soy sauce, 2 parts by weight of amino acids (cysteine, alanine, and methionine in a mass ratio of 1:2:1), 2 parts by weight of reducing sugar (xylose and glucose in a mass ratio of 1:1); 1 part by weight of spices (pepper powder and licorice powder in a mass ratio of 1:3), 2 parts by weight of yeast extract, 0.5 parts by weight of ginger, 1 part by weight of cooking wine, 6 parts by weight of acid-hydrolyzed vegetable protein, 0.5 parts by weight of bean paste, 2 parts by weight of white granulated sugar, 12 parts by weight of salt, 8 parts by weight of monosodium glutamate, 20 parts by weight of water, 0.3 parts by weight of xanthan gum, and 2 parts by weight of modified starch.

[0049] Mix the raw materials except xanthan gum and modified starch evenly, heat to 90°C, keep warm for 2 hours, cool to below 50°C, discharge, pass through a 40-mesh sieve to obtain a reaction liquid, then add xanthan gum and modified starch for homogenization to obtain cooked and fragrant black bean essence.

[0050] Example 3

[0051] A method for preparing a cooked and fragrant fermented black bean essence, the method comprising the following steps:

[0052] Take 30 parts by weight of crushed black beans and 80 parts by weight of edible oil (the mass ratio of lard to rapeseed oil is 1:3), heat to 140°C, keep warm for 3 minutes, then centrifuge the mixture at 5000rpm for 10 minutes to obtain the lower layer of crushed black beans and the upper layer of fermented black bean fragrant oil, take 30 parts by weight of the lower layer of crushed black beans, add 2 parts by weight of cellulase and 130 parts by weight of water, after fully crushing, adjust the temperature to 55°C for enzymolysis for 1.5 hours, add 3 parts by weight of Novozymes flavor protease after inactivating the enzyme, adjust the temperature to 50°C for enzymolysis for 2 hours, and obtain cooked fragrant fermented black bean enzymolysis liquid.

[0053] Take 60 parts by mass of cooked fermented black bean hydrolyzate, 20 parts by mass of fermented black bean oil, 1 part by mass of soy sauce, 2 parts by mass of amino acids (threonine and glycine in a mass ratio of 1:3), 2 parts by mass of reducing sugar (galactose and glucose in a mass ratio of 3:1); 1 part by mass of spices (cinnamon powder and bay leaf powder in a mass ratio of 1:1), 10 parts by mass of yeast extract, 1.5 parts by mass of ginger, 5 parts by mass of cooking wine, 8 parts by mass of acid-hydrolyzed vegetable protein, 3 parts by mass of bean paste, 5 parts by mass of white sugar, 6 parts by mass of salt, 6 parts by mass of monosodium glutamate, 10 parts by mass of water, 0.2 parts by mass of xanthan gum, and 1 part by mass of modified starch.

[0054] Mix the raw materials except xanthan gum and modified starch evenly, heat to 130°C, keep warm for 0.5 hour, cool to below 50°C, discharge, pass through a 50-mesh sieve to obtain a reaction liquid, then add xanthan gum and modified starch for homogenization to obtain a cooked and fragrant fermented black bean essence.

[0055] Example 4

[0056] A method for preparing a cooked and fragrant fermented black bean essence, the method comprising the following steps:

[0057] Take 30 parts by mass of crushed black beans and 70 parts by mass of edible oil (the mass ratio of sesame oil, sunflower seed oil and chicken oil is 1:1:1), heat to 130°C, keep warm for 12 minutes, then centrifuge the mixture at 5000rpm for 10 minutes to obtain the lower layer of crushed black beans and the upper layer of fermented black bean fragrant oil, take 30 parts by mass of the lower layer of crushed black beans, add 5 parts by mass of cellulase and 130 parts by mass of water, after fully crushing, adjust the temperature to 40°C for enzymolysis for 4 hours, add 5 parts by mass of Novozymes flavor protease after inactivating the enzyme, adjust the temperature to 60°C for enzymolysis for 0.5 hour, and obtain cooked fragrant fermented black bean enzymolysis liquid.

[0058] 60 parts by weight of cooked fermented black bean hydrolyzate, 20 parts by weight of fermented black bean flavored immersion oil, 1 part by weight of soy sauce, 2 parts by weight of amino acids (threonine and glutamic acid in a mass ratio of 1:2), 2 parts by weight of reducing sugar (galactose and ribose in a mass ratio of 1:1); 0.2 parts by weight of spices (star anise powder, amomum powder and licorice powder in a mass ratio of 2:1:1), 5 parts by weight of yeast extract, 1 part by weight of ginger, 4 parts by weight of cooking wine, 8 parts by weight of acid-hydrolyzed vegetable protein, 1.5 parts by weight of bean paste, 2.5 parts by weight of white granulated sugar, 12 parts by weight of salt, 6 parts by weight of monosodium glutamate, 10 parts by weight of water, 0.3 parts by weight of xanthan gum and 1.5 parts by weight of modified starch.

[0059] Mix the raw materials except xanthan gum and modified starch evenly, heat to 80°C, keep warm for 2 hours, cool to below 50°C, discharge, pass through a 40-mesh sieve to obtain a reaction liquid, then add xanthan gum and modified starch for homogenization to obtain a cooked and fragrant fermented black bean essence.

[0060] Comparative Example 1

[0061] The difference from Example 1 is that the edible oil in Comparative Example 1 is only soybean oil.

[0062] Comparative Example 2

[0063] The difference from Example 1 is that the edible oil in Comparative Example 2 is only lard.

[0064] Comparative Example 3

[0065] The difference from Example 1 is that the edible oil in Comparative Example 3 uses lard and soybean oil in a mass ratio of 3:1.

[0066] It can be seen from the comparison between Example 1 and Comparative Examples 1-3 that the flavor can be optimized only when vegetable oil and animal oil are used in combination and the proportion of vegetable oil is greater than that of animal oil. Vegetable oil has a lower degree of saturation than animal oil, contains more unsaturated double bonds, and has a more unstable structure. Therefore, it can be thermally degraded during high-temperature processes such as frying, thereby generating small molecular aldehydes, ketones, furans and other flavor substances, which can enhance the aroma and flavor complexity of fermented black bean essence. Animal oil usually has a strong flavor due to its unique fatty acid composition and high melting point. A small amount of animal oil can make the overall flavor of fermented black bean essence more mellow and complex, but when it is added in too much amount, its own flavor may cover the fermented black bean flavor and change the state of the fermented black bean essence to a room temperature solidified state, which is not conducive to its application.

[0067] Comparative Example 4

[0068] The difference from Example 1 is that Comparative Example 4 lacks the frying step, and the fermented black bean paste is directly enzymatically hydrolyzed.

[0069] By comparing Example 1 and Comparative Example 4, it can be seen that Comparative Example 4 lacks a frying step and directly performs enzymolysis. The flavor of fermented black beans still remains in the flavor of the fermented black bean raw material. It has not been ripened and has a fermented odor. The prepared black bean flavor at this time has a raw black bean flavor and a poor flavor. At the same time, considering that in practical applications, in order to avoid high temperature affecting the stability and flavor of the flavor, the black bean flavor is often added after the fire is turned off, that is, there is basically no heat treatment in the application process of the flavor. Therefore, if an unfried raw black bean flavor is used, since it has an unpleasant fermented odor and there is no heat treatment process to dissipate its odor, the raw black bean flavor will result in an unsatisfactory flavor effect of the final product.

[0070] Comparative Example 5

[0071] The difference from Example 1 is that in Comparative Example 5, cellulase is used for enzymolysis, and fermented black bean fermented liquid is obtained after enzymolysis, and then the fermented black bean essence is obtained by processing according to the same raw material ratio and process conditions as in Example 1.

[0072] Comparative Example 6

[0073] The difference from Example 1 is that in Comparative Example 6, protease was used for single enzymatic hydrolysis, 50 parts by weight of the lower layer of fermented black bean curd pieces were taken, 1 part by weight of flavor protease and 150 parts by weight of water were added, and after being fully crushed, the temperature was adjusted to 55° C. for enzymatic hydrolysis for 1 hour to obtain fermented black bean curd enzymatic hydrolyzate. Subsequently, the same raw material ratio and process conditions as in Example 1 were used for processing to obtain fermented black bean curd essence.

[0074] Comparative Example 7

[0075] The difference from Example 1 is that in Comparative Example 7, papain is used instead of flavor protease for enzymatic hydrolysis.

[0076] It can be seen from the comparison of Example 1 and Comparative Examples 5-7 that the combined enzymatic hydrolysis of cellulase and flavor protease and the enzymatic hydrolysis of cellulase followed by protease can maximize the flavor potential of Douchi itself. Cellulase enzymatic hydrolysis can destroy the cell wall structure, fully expose the cell membrane and the proteins and polypeptides in the cell, and the polypeptides can be further hydrolyzed into amino acids or short peptides by the treatment of flavor protease, i.e., exoenzyme, which can participate in the subsequent Maillard reaction as substrates to form a rich flavor. Using only cellulase or protease for single enzyme treatment is not enough to fully expose and fully hydrolyze the protein or polypeptide, thereby reducing the substrate of Maillard and making the flavor of cooked Douchi essence light. In addition, endonucleases such as papain act on the middle part of the peptide chain, and the hydrolyzate is a longer peptide segment. For Douchi, which has been fermented and the protein has been hydrolyzed to generate polypeptides, endonucleases cannot fully hydrolyze it to form single amino acids or smaller peptide segments, so endonucleases cannot fully stimulate the flavor potential of Douchi.

[0077] Comparative Example 8

[0078] The difference from Example 1 is that in Comparative Example 8, no fermented black bean curd-flavored oil is added.

[0079] Comparative Example 9

[0080] The difference from Example 1 is that the added amount of fermented black bean curd flavored oil in Comparative Example 9 is 40 parts by weight.

[0081] By comparing Example 1 with Comparative Examples 8 and 9, it can be seen that during the thermal reaction process, the amount of fermented black bean curd oil added has a significant effect on the overall flavor of the cooked fragrant fermented black bean curd flavor. An appropriate amount of fermented black bean curd oil can add oil fragrance to the flavor, making its flavor richer and mellower. If the fermented black bean curd oil is not added at all, the cooked fragrant fermented black bean curd flavor will appear to have a single flavor due to the lack of oil fragrance, and will not be rich and mellow enough. However, excessive addition will result in a heavy greasy feeling, which will cover up the main flavor of the flavor, namely the fermented black bean curd fragrance, thereby affecting the overall taste of the flavor.

[0082] Comparative Example 10

[0083] The difference from Example 1 is that in Comparative Example 10, the amino acids selected are phenylalanine and tyrosine, and the mass ratio is 1:1.

[0084] Comparative Example 11

[0085] The difference from Example 1 is that in Comparative Example 11, the amino acids selected are proline, leucine, and aspartic acid, and the mass ratio is 2:3:1.

[0086] By comparing Example 1 with Comparative Examples 10 and 11, it can be seen that the appropriate type of amino acids is crucial to the flavor of the cooked and fragrant fermented black bean essence. Sulfur-containing amino acids, such as cysteine ​​and its hydrochloride, methionine, etc., can provide a strong meaty flavor for the essence due to their unique chemical properties. These sulfur-containing amino acids synergize with other amino acids such as glycine, not only enhancing the meaty aroma, but also bringing other rich aromas, which are perfectly integrated with the flavor of fermented black beans themselves to form a unique cooked and fragrant fermented black bean essence base flavor. However, not all amino acids can coordinate with the flavor of fermented black beans. Phenylalanine and tyrosine may produce flavors such as floral fragrance and milk fragrance in the Maillard reaction. These flavors are not coordinated with the unique flavor of fermented black beans, and the coordination of the flavor of the essence will be reduced after use.

[0087] Comparative Example 12

[0088] The difference from Example 1 is that in Comparative Example 12, the spices are lemongrass powder and cumin powder, with a mass ratio of 1:2.

[0089] Comparative Example 13

[0090] The difference from Example 1 is that in Comparative Example 13, the spices selected are Angelica sinensis powder, Litsea cubeba powder, and celery powder, with a mass ratio of 3:2:3.

[0091] By comparing Example 1 with Comparative Examples 12 and 13, it can be seen that the selection of spices is crucial to the shaping of the flavor of the essence. Spices such as prickly ash, star anise, licorice, and cinnamon can play a role in setting off the meaty aroma and soft flavor, and can maintain the balance of the flavor of the cooked and fragrant fermented black bean essence. However, spices such as lemongrass, cumin, and round-leaf angelica have too unique flavors and low thresholds. Even if added in small amounts, they can produce a strong odor, and their flavors are inconsistent with the fermented black bean flavor. After application, they will cover up the fermented black bean flavor and the overall flavor of the essence.

[0092] Table 1 shows the comparison of the fermented black bean flavor, sauce flavor, fermented aroma, peculiar smell and likability scores of the fermented black bean flavor in the embodiments of the present invention and the comparative examples.

[0093] The sensory evaluation method and scoring criteria are as follows: the fermented black bean essence is diluted with water at a ratio of 1%, and the intensity of each flavor characteristic of the fermented black bean essence is evaluated on a 10-degree scale of 0 to 9, where 0 to 3 indicates no obvious flavor characteristic, 4 to 6 indicates certain flavor characteristics, and 7 to 9 indicates obvious flavor characteristics. The evaluation panel consists of 8 members (4 males and 4 females), and the evaluation results are averaged.

[0094] Table 1

[0095]

[0096] Butter hot pot base

[0097] The beef hot pot base was fried according to the hot pot base frying process. After the frying was completed and the fire was turned off, the cooked and fragrant black bean flavor prepared in Example 1 was added, and the flavoring amount was 5%. After mixing evenly, water was added in a ratio of 1:5, and the ingredients were boiled. The flavor of the hot pot flavored with the cooked and fragrant black bean flavor was compared with that of the hot pot base without flavoring. The evaluation of the hot pot soup and the boiled ingredients was compared separately, and the evaluation was carried out from five dimensions, namely, black bean flavor, sauce flavor, aftertaste, fat flavor, and umami flavor. The evaluation criteria were consistent with the evaluation criteria of the cooked and fragrant black bean flavor. The results are shown in Table 2.

[0098] Table 2

[0099]

[0100]

[0101] As can be seen from Table 2, the scores of the hot pot soup base flavored with cooked and fragrant black bean essence, black bean aroma, sauce aroma, aftertaste and other indicators are higher than those of the hot pot soup without flavoring, indicating that the addition of flavoring enhances the base flavor of the hot pot soup. After flavoring, the fat aroma and umami of the hot pot soup are also higher than those of the blank control group, indicating that the fat aroma components in the black bean essence and the umami components produced by black bean fermentation and Maillard reaction can synergistically enhance the flavor of the hot pot soup. The scores of the black bean aroma, sauce aroma, aftertaste and other indicators of the hot pot soup base after flavoring are higher than those of the control, indicating that the addition of cooked and fragrant black bean essence can not only improve the flavor of the hot pot soup base, but also greatly improve the flavor of the ingredients for hot pot.

[0102] Heat resistance evaluation of flavors

[0103] The hot pot base flavored with cooked and fragrant fermented black bean essence was heated after adding water in a ratio of 1:5, and kept boiling for 30 minutes, and then the flavor was compared with the freshly boiled hot pot soup to evaluate the degree of flavor attenuation after heating. The evaluation was carried out from five dimensions, including fermented black bean aroma, sauce aroma, aftertaste, fat aroma, and umami. The evaluation criteria were consistent with those of cooked and fragrant fermented black bean essence. The results are shown in Table 3.

[0104] Table 3

[0105] Evaluation indicators Fermented black beans Sauce Aftertaste Fat aroma Umami Hot pot soup 6.5 6.6 7.9 5.6 6.5 After 30 minutes of boiling 6.0 6.1 7.8 5.5 6.4

[0106] As can be seen from Table 3, the intensity of the fermented black bean aroma, sauce aroma, and aftertaste of the hot pot flavored with cooked black bean sauce only slightly decreased after boiling, indicating that the heat resistance of the cooked black bean sauce flavor is good and can basically maintain its flavor without weakening under continuous boiling. This may be because the cooked black bean sauce flavor is mainly made of fermented black bean sauce, which has stronger thermal stability than top-flavor products, and the flavor has been processed at high temperature during the processing, and the flavor substances left over or newly produced after high temperature treatment can withstand high temperature.

[0107] In the present invention, the terms "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" etc. mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the described specific features, structures, materials or characteristics may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0108] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A method for preparing a cooked and fragrant fermented black bean essence, characterized in that: The steps include: (1) After mincing the fermented black beans, take 20-30 parts by weight of the minced fermented black beans and 40-80 parts by weight of edible oil, mix them evenly, heat them to 100-140° C. for frying, and keep them warm for 3-20 minutes; the edible oil is a combination of vegetable oil and animal oil in a ratio of 1: (0.2-0.5); (2) centrifuging the mixture obtained in step (1) and taking the upper edible oil, which is the fermented black bean curd oil; (3) taking 30-60 parts by weight of the crushed fermented black beans obtained in step (2), adding 0.5-5 parts by weight of cellulase and 100-150 parts by weight of water, and after fully crushing, adjusting the temperature to 40-65° C., and performing enzymolysis for 0.5-4 hours to obtain a cellulase hydrolyzate; (4) heating the cellulase hydrolyzate to 90-100° C., inactivating the enzyme for 10-30 minutes, then adding 0.1-5 parts by weight of Novozymes flavor protease, adjusting the temperature to 40-60° C., and performing enzymolysis for 0.5-2 hours to obtain cooked fermented black bean hydrolyzate; (5) Take 40-60 parts by weight of cooked and fragrant fermented black bean hydrolyzate, 10-20 parts by weight of fermented black bean fragrant immersion oil, 1-20 parts by weight of soy sauce, 0.1-2 parts by weight of amino acids, 0.2-3 parts by weight of reducing sugar; 0.1-1 parts by weight of spices, 1-10 parts by weight of yeast extract, 0.5-1.5 parts by weight of ginger, 1-5 parts by weight of cooking wine, 2-8 parts by weight of acid hydrolyzed vegetable protein, 0.2-3 parts by weight of bean paste, 1-5 parts by weight of white sugar, 6-12 parts by weight of salt, 6-10 parts by weight of monosodium glutamate, and 10-25 parts by weight of water, mix the raw materials uniformly, heat to 80-130° C., keep warm for 0.5-2 hours, cool to below 50° C., discharge, pass through a 40-50 mesh sieve to obtain a reaction liquid, and then add 0.2-0.4 parts by weight of xanthan gum and 1-2 parts by weight of modified starch for homogenization to obtain a cooked and fragrant fermented black bean essence.

2. The method for preparing the cooked and fragrant fermented black bean essence according to claim 1, characterized in that: The vegetable oil is one or more of soybean oil, peanut oil, sunflower oil, sesame oil, rapeseed oil, camellia oil, palm oil, and corn germ oil; And / or, the animal oil is one or more of chicken fat, sheep fat, lard and beef tallow.

3. The method for preparing the cooked and fragrant fermented black bean essence according to claim 2, characterized in that: The edible oil is a combination of vegetable oil and animal oil in a ratio of 1: (0.25-0.4).

4. The method for preparing the cooked and fragrant fermented black bean essence according to claim 3, characterized in that: The edible oil is a composition of corn germ oil, lard and soybean oil in a mass ratio of 2:1:

1.

5. The method for preparing the cooked and fragrant fermented black bean essence according to claim 1, characterized in that: The amino acid is one or more of cysteine, cysteine ​​hydrochloride, alanine, glycine, methionine, glutamic acid, and threonine; And / or, the reducing sugar is one or more of fructose, xylose, glucose, galactose, and ribose; And / or, the spice is one or more of pepper powder, star anise powder, licorice powder, amomum powder, cinnamon powder, and bay leaf powder.

6. The method for preparing the cooked and fragrant fermented black bean essence according to claim 5, characterized in that: The amino acid is a combination of cysteine ​​hydrochloride and glycine; And / or, the reducing sugar is a combination of xylose, glucose and fructose; And / or, the spice is a mixture of pepper powder, liquorice powder and star anise powder.

7. The method for preparing the cooked and fragrant fermented black bean essence according to claim 6, characterized in that: The amino acid is a composition of cysteine ​​hydrochloride and glycine in a mass ratio of 1:2; And / or, the reducing sugar is a composition of xylose, glucose and fructose in a mass ratio of 1:3:1; And / or, the spice is a mixture of pepper powder, licorice powder and star anise powder in a mass ratio of 2:1:

2.

8. The method for preparing a cooked and fragrant fermented black bean essence according to claim 1, characterized in that: In step (3), 2-3 parts by weight of cellulase is added, the enzymolysis temperature is 50-55° C., and the enzymolysis is performed for 1-2 hours; And / or, in step (4), 1-3 parts by weight of Novozymes flavor protease is added, the enzymolysis temperature is 50-60° C., and the enzymolysis is carried out for 1-2 hours.

9. A cooked and fragrant fermented black bean flavor, characterized in that: The cooked and fragrant fermented black bean flavor is prepared by the method described in any one of claims 1-8.

10. Use of the cooked and fragrant fermented black bean flavor according to claim 9 in preparing hot pot base and compound seasoning.

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