Seasoning composition as well as preparation method and application thereof

Abstract

The invention discloses a seasoning composition and a preparation method thereof, the seasoning composition is applied to preparation of salt-reducing, freshness-enhancing and seasoning systems, seasonings or foods, and the seasoning composition has efficient salty and freshness-enhancing effects. The production method comprises the following steps: preparing the flavored chicken soup base material, preparing the pea protein isolate enzymatic hydrolysate and preparing the Maillard reaction product. Ultrasonic and NaHCO3 pretreatment are combined to obviously improve the delicate flavor and the salty taste of the chicken soup, and the pea protein isolate enzymatic hydrolysate, the chicken soup base material and the arabinose are subjected to the Maillard reaction; through the arabinose-pea peptide Maillard reaction intermediate, the salty taste and fresh taste of the chicken soup base material are improved, the salinity and freshness of food are effectively improved, and the effects of reducing salt and increasing freshness are achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a seasoning composition and a preparation method and application thereof. Background Art

[0002] Taste is usually one of the key factors that influence people's choice of food. The human taste system can recognize five basic tastes, namely salty, bitter, sour, sweet and umami. Among them, salty and umami directly determine consumers' sensory acceptance of food, so salt (NaCl) is indispensable in life.

[0003] Excessive intake of sodium in the daily diet may lead to a series of health problems, such as high blood pressure, heart disease, kidney disease and other diseases. Therefore, in order to reduce people's sodium intake, it is necessary to develop new salty taste enhancers to achieve the dual purpose of reducing salt without reducing saltiness. The common method of reducing the sodium content in food is to use sodium substitutes. Potassium chloride (KCl) has been widely used to replace NaCl, but studies have found that when more than 30% of Na Cl is replaced by KCl, it will lead to the production of bitterness and metallic taste, affecting the taste of food. In addition, monosodium glutamate, as a umami taste enhancer, has a slightly monotonous taste because it only provides umami. More importantly, monosodium glutamate, the main ingredient in monosodium glutamate, also contains sodium. The most well-known health hazard of monosodium glutamate is the so-called "monosodium glutamate syndrome", whose symptoms include headache, flushing and sweating of the face or other parts, and more serious symptoms include swelling of the throat, chest pain, palpitations and shortness of breath. In general, the development of new taste enhancers, especially salty and umami, is of great significance to the food industry. Summary of the invention

[0004] In order to solve the above technical problems, the present invention provides a seasoning composition and a preparation method and application thereof. The seasoning composition prepared by the present invention helps to enhance the flavor of saltiness and umami. The seasoning composition is used to prepare a salt-reducing and umami-enhancing seasoning system, condiments or foods, and has a high-efficiency effect of increasing saltiness and umami.

[0005] The purpose of the present invention is achieved through the following technical solutions:

[0006] A method for preparing a flavoring composition comprises the following steps:

[0007] The chicken is ground and crushed, added into a NaHCO3 solution, and subjected to ultrasonic treatment, and the chicken after ultrasonic treatment is further boiled in clean water, and the boiled chicken is cooled in an ice water bath to remove the precipitate, thereby obtaining a base material;

[0008] Pea protein powder is taken, dissolved in deionized water, prepared into a solution with a concentration of 8 to 10%, heat-treated at 95 to 100° C. for 15 to 35 minutes, and cooled to obtain a pea protein solution; the pH of the pea protein solution is adjusted to 7.0 to 8.5, the temperature is raised to 55 to 65° C., protease is added according to a stoichiometric ratio, and enzymolysis is performed for 3 to 4 hours; then the temperature is lowered to 45 to 55° C. (50° C.), aminopeptidase is added according to a stoichiometric ratio, and enzymolysis is continued for 3 to 5 hours; after the enzymolysis is completed, the enzyme is inactivated, the solution is cooled to room temperature in an ice water bath, centrifuged, the supernatant is taken, and vacuum heating is performed to concentrate the solution to 40 to 60% of the original weight to obtain a seasoning;

[0009] The base material, seasoning and arabinose (arabinose, fructose, xylose, galactose, ribose (40), glucose) are uniformly mixed in a mass ratio of 40:10-20:5-8, the pH is adjusted to 7.0-8.5, the temperature is raised to 70-90° C. (80° C.) and heated for 40-60 min, and then cysteine ​​is added according to the metering amount of 1 wt.% pea protein hydrolysate, the pH is adjusted to 7.0-8.5, the temperature is raised to 120° C. and heated for 110 min, and the base material is cooled to room temperature in an ice water bath to obtain a flavoring base material;

[0010] The flavoring base material and the excipient are mixed evenly and spray-dried to obtain a flavoring composition.

[0011] Furthermore, in the preparation of the base material:

[0012] The mass ratio of chicken to water is 1:2-3;

[0013] The mass ratio of chicken to NaHCO3 aqueous solution is 1:2;

[0014] The cooking time is 60 to 90 minutes;

[0015] The concentration of NaHCO3 aqueous solution is 0.05-0.1wt%;

[0016] Ultrasound time is 5 to 15 minutes;

[0017] The ultrasonic frequency is 20-50kHz and the power is 100-120W.

[0018] Furthermore, in the preparation of the seasoning: the protease is papain, compound protease I or compound protease II; the amount of papain added is 3.5% to 4.5% of the weight of the pea protein powder;

[0019] The added amount of compound protease I is 2% to 2.5% of the weight of pea protein powder;

[0020] The added amount of compound protease II is 3.5% to 4.2% of the weight of pea protein powder;

[0021] The added amount of aminopeptidase is 0.8% to 1.2% of the weight of the pea protein powder.

[0022] Furthermore, in the preparation of the flavor enhancing seasoning base: in the preparation of the flavor enhancing seasoning base: arabinose is a mixture of arabinose and fructose, xylose, galactose, ribose or glucose.

[0023] Furthermore, in the preparation of the flavor enhancing seasoning base, the mass ratio of the base, seasoning, arabinose and cysteine ​​is 40:10-20:5-8:3-5.

[0024] Furthermore, the excipient is one or a mixture of maltodextrin, trehalose, starch and corn dextrin.

[0025] Furthermore, the added amount of the excipient is 10-20% of the mass of the flavor enhancing seasoning base.

[0026] A seasoning composition is prepared by adopting the preparation method of the seasoning composition.

[0027] A salt-reducing and fresh-enhancing seasoning system comprises the seasoning composition.

[0028] The seasoning composition is used in preparing a salt-reducing and flavor-enhancing seasoning system, seasoning or food.

[0029] The beneficial effects of the present invention are:

[0030] 1. Ultrasonic combined with NaHCO3 pretreatment can significantly improve the umami and salty taste of chicken soup, reduce its bitterness, astringency and corresponding aftertaste, and better improve the functional characteristics of the taste of chicken soup base.

[0031] 2. The pea protein isolate hydrolysate contains a large amount of peptides and amino acids. Compared with a single amino acid, the aroma produced by the complete Maillard reaction product is more intense. The present invention uses pea protein isolate as a raw material, prepares pea protein isolate hydrolysate by enzymatic hydrolysis, and the product contains a large amount of flavor amino acids and flavor peptides, and reduces its bitterness through the arabinose-pea peptide Maillard reaction intermediate, and improves its saltiness and umami.

[0032] 3. The pea protein separation and Maillard reaction is carried out with the pea peptide hydrolysate, the chicken soup base and arabinose, and the saltiness and umami taste of the chicken soup base are improved through the arabinose-pea peptide Maillard reaction intermediate, thereby effectively improving the saltiness and freshness of the food and achieving the effect of reducing salt and increasing freshness. DETAILED DESCRIPTION

[0033] In order to further understand the present invention, preferred embodiments of the present invention are described below in conjunction with examples. However, it should be understood that these descriptions are only for further illustrating the features and advantages of the present invention, rather than limiting the claims of the present invention.

[0034] The reagents or instruments used in the present invention without indicating the manufacturer are all food-grade products that can be purchased from the market.

[0035] Example 1

[0036] 10 parts by weight of chicken are ground and pulverized, and 20 parts by weight of 0.05wt% NaHCO3 solution are added, and ultrasonic treatment is performed. The ultrasonic time is 15 minutes, the ultrasonic frequency is 40kHz, and the power is 120W; the chicken after ultrasonication is sealed and boiled for 90 minutes, and the boiled chicken is cooled in an ice water bath to remove the precipitate to obtain a base material.

[0037] 10 parts by weight of pea protein powder was dissolved in deionized water to prepare a 10% concentration solution, which was heat treated at 100° C. for 25 minutes and cooled to obtain a pea protein solution; the heat treatment at 100° C. allowed the protein molecules to unfold, which was more conducive to the enzymatic hydrolysis of the protein.

[0038] The pH of the pea protein solution was adjusted to 8, the temperature was raised to 60° C., 0.4 parts by weight of composite protease I was added, and enzymolysis was performed for 4 hours; then the temperature was lowered to 50° C., 0.08 parts by weight of aminopeptidase was added, and enzymolysis was continued for 4 hours; after the enzymolysis was completed, the enzyme was inactivated, the solution was cooled to room temperature in an ice water bath, and centrifuged at 10000 rpm for 20 minutes at 4° C., the supernatant was taken, and vacuum heating was performed to concentrate the solution to 50% of the original weight to obtain a seasoning;

[0039] The base material, seasoning, arabinose, glutamic acid and cysteine ​​are weighed in a weight ratio of 40:15:5.5:1:2, the base material, seasoning and arabinose are mixed evenly, the pH value is adjusted to 7.5, the temperature is raised to 80°C and heated for 60 minutes, and then cysteine ​​and glutamic acid are added, the pH value is adjusted to 7.5, the temperature is raised to 120°C and heated for 110 minutes, and the base material is cooled to room temperature in an ice water bath to obtain a flavoring base material;

[0040] 10 parts by weight of a flavoring base, 1 part by weight of starch and 1 part by weight of corn dextrin are uniformly mixed and spray-dried to obtain a flavoring composition.

[0041] Example 2

[0042] The preparation method of the seasoning composition of Example 2 is the same as that of Example 1, except that papain is used as the protease.

[0043] Example 3

[0044] The preparation method of the seasoning composition of Example 3 is the same as that of Example 1, except that the protease used is composite protease II.

[0045] Comparative Example 1

[0046] The difference between the preparation method of the seasoning composition of Comparative Example 1 and Example 1 is that: 10 parts by weight of chicken are ground and crushed, 20 parts by weight of deionized water are added, and ultrasonic treatment is performed, the ultrasonic time is 15 minutes, the ultrasonic frequency is 40kHz, and the power is 120W; the chicken after ultrasonication is sealed and boiled for 90 minutes, the boiled chicken is cooled in an ice water bath, and the precipitate is removed to obtain a base material.

[0047] The remaining preparation steps of Comparative Example 1 are the same as the preparation method of the flavoring composition of Example 1.

[0048] Comparative Example 2

[0049] The difference between the preparation method of the seasoning composition of Comparative Example 2 and Example 1 is that 10 parts by weight of chicken are ground and crushed, 20 parts by weight of 0.05wt% NaHCO3 solution are added, and then the mixture is sealed and boiled for 90 minutes. The boiled chicken is cooled in an ice water bath, and the precipitate is removed to obtain a base material.

[0050] The remaining preparation steps of Comparative Example 2 are the same as the preparation method of the flavoring composition of Example 1.

[0051] Comparative Example 3

[0052] The difference between the preparation method of the seasoning composition of Comparative Example 3 and Example 1 is that:

[0053] 10 parts by weight of chicken were ground and crushed, and 20 parts by weight of deionized water were added thereto, followed by sealing and boiling for 90 minutes. The boiled chicken was cooled in an ice water bath, and the precipitate was removed to obtain a base material.

[0054] The remaining preparation steps of Comparative Example 3 are the same as the preparation method of the flavoring composition of Example 1.

[0055] Comparative Example 4

[0056] The pH of the base material was adjusted to 8, the temperature was raised to 60°C, 0.4 parts by weight of composite protease I was added, and enzymolysis was performed for 4 hours; then the temperature was lowered to 50°C, 0.08 parts by weight of aminopeptidase was added, and enzymolysis was continued for 4 hours; after the enzymolysis was completed, the enzyme was inactivated, the mixture was cooled to room temperature in an ice water bath, centrifuged at 10000 rpm for 20 minutes at 4°C, the supernatant was taken, and vacuum heating was used to concentrate the mixture to 50% of the original weight to obtain the seasoning;

[0057] Weigh seasoning, xylose, glutamic acid, and cysteine ​​according to a weight ratio of 55:5.5:1:2, mix seasoning and xylose evenly, adjust the pH to 7.5, heat to 80°C and heat for 60 minutes, then add cysteine ​​and glutamic acid, adjust the pH to 7.5, heat to 120°C and heat for 110 minutes, cool to room temperature in an ice water bath, and obtain a flavoring base;

[0058] 10 parts by weight of a flavoring base, 1 part by weight of starch and 1 part by weight of corn dextrin are uniformly mixed and spray-dried to obtain a flavoring composition.

[0059] Comparative Example 5

[0060] 10 parts by weight of chicken are ground and pulverized, and 20 parts by weight of 0.05wt% NaHCO3 solution are added, and ultrasonic treatment is performed. The ultrasonic time is 15 minutes, the ultrasonic frequency is 40kHz, and the power is 120W; the chicken after ultrasonication is sealed and boiled for 90 minutes, and the boiled chicken is cooled in an ice water bath to remove the precipitate to obtain a base material.

[0061] Weigh the base material, arabinose, glutamic acid, and cysteine ​​according to a weight ratio of 55:5.5:1:2, mix the base material and arabinose evenly, adjust the pH to 7.5, heat to 80°C and heat for 60 minutes, then add cysteine ​​and glutamic acid, adjust the pH to 7.5, heat to 120°C and heat for 110 minutes, and cool to room temperature in an ice water bath to obtain a flavoring base material;

[0062] 10 parts by weight of a flavoring base, 1 part by weight of starch and 1 part by weight of corn dextrin are uniformly mixed and spray-dried to obtain a flavoring composition.

[0063] The reagent used for adjusting pH in Examples 1-3 and Comparative Examples 1-5 is a sodium phosphate buffer solution.

[0064] The seasoning compositions prepared in Examples 1-3 and Comparative Examples 1-5 were subjected to the following analysis.

[0065] Electronic tongue taste characteristics analysis: The taste characteristics were analyzed using a TS-5000Z electronic tongue. The flavoring composition was mixed with an umami solution consisting of 0.5% (w / w) sodium chloride (NaCl) and 0.5% (w / w) monosodium glutamate (MSG), and the concentration of the flavoring composition was 0.4% (w / w). The reference solution was an umami solution without the addition of the flavoring composition. Each sample (50 ml) was measured three times, and the average value was taken to analyze the saltiness and umami taste. The test results are shown in Table 1.

[0066] Table 1

[0067]

[0068] Sensory evaluation method: The sensory evaluation panel consisted of 20 experienced sensory assessors (22-30 years old, 11 women and 9 men). All panel members had received training in descriptive sensory analysis. During the training, the panel members determined the three sensory attributes of the samples (salty, umami and bitterness). The standard control solutions for saltiness, umami and bitterness were 0.5% (w / w) NaCl + 0.5% (w / w) MSG and 0.3% (w / w) seasoning composition + 0.5% (w / w) NaCl + 1.0% (w / w) MSG, respectively. The score of the standard solution was set to 5 points. The panel members scored each sample, ranging from 1 to 10. The higher the score, the stronger the effect of the indicator. The scoring method was used to score each sample item by item, repeated three times, and the average value was used as the final score result of the sample. The saltiness and umami were analyzed, and the test results are shown in Table 2.

[0069] Table 2

[0070]

[0071]

[0072] According to the disclosure of the above description, those skilled in the art to which the present invention belongs may also make appropriate changes and modifications to the above embodiments. Therefore, the present invention is not limited to the specific embodiments disclosed and described above, and some modifications and changes to the present invention should also fall within the scope of protection of the claims of the present invention. In addition, although some specific terms are used in this specification, these terms are only for the convenience of description and do not constitute any limitation to the present invention.

Claims

1. A method for preparing a flavoring composition, characterized in that: The steps include: The chicken is ground and crushed, a NaHCO3 solution is added, and ultrasonic treatment is performed, and the chicken after ultrasonic treatment is further boiled, and the boiled chicken is cooled in an ice water bath to remove the precipitate, thereby obtaining a base material; Take pea protein powder, dissolve it with an appropriate amount of deionized water, heat treat it at 95-100° C. for 15-35 minutes, and cool it to obtain a pea protein solution; adjust the pH of the pea protein solution to 7.0-8.5, raise the temperature to 55-65° C., add protease, and perform enzymolysis for 3-4 hours; then reduce the temperature to 45-55° C., add aminopeptidase, and continue enzymolysis for 3-5 hours; after the enzymolysis is completed, inactivate the enzyme, cool it to room temperature in an ice water bath, centrifuge it at low temperature, take the supernatant, and concentrate it by vacuum heating to 40-60% of the original weight to obtain a seasoning; The base material, seasoning and arabinose are mixed evenly, the pH is adjusted to 7.0-8.5, the temperature is raised to 70-90° C. and heated for 40-60 minutes, and then cysteine ​​and glutamic acid are added, the pH is adjusted to 7.0-8.5, the temperature is raised to 110-130° C. and heated for 100-120 minutes, and the base material is cooled to room temperature in an ice water bath to obtain a flavoring base material; The flavoring base material and the excipient are mixed evenly and spray-dried to obtain a flavoring composition.

2. The method for preparing the flavoring composition according to claim 1, characterized in that: In the base material preparation: The mass ratio of chicken to NaHCO3 aqueous solution is 1:2-3; The cooking time is 60 to 120 minutes; The concentration of NaHCO3 aqueous solution is 0.05-0.1wt%; Ultrasound time is 5 to 15 minutes; The ultrasonic frequency is 20-40kHz and the power is 100-120W.

3. The method for preparing the flavoring composition according to claim 1, characterized in that: In the preparation of the seasoning: the protease is papain, composite protease I or composite protease II.

4. The method for preparing the flavoring composition according to claim 3, characterized in that: In the preparation of the seasoning: the amount of papain added is 3.5% to 4.5% of the weight of the pea protein powder; The added amount of compound protease I is 2% to 2.5% of the weight of pea protein powder; The added amount of compound protease II is 3.5% to 4.2% of the weight of pea protein powder; The added amount of aminopeptidase is 0.8% to 1.2% of the weight of the pea protein powder.

5. The method for preparing the flavoring composition according to claim 1, characterized in that: In the preparation of the flavor enhancing seasoning base, the mass ratio of the base, seasoning, arabinose, glutamic acid and cysteine ​​is 30-60:10-20:5-8:1-2:2-4.

6. The method for preparing the flavoring composition according to claim 1, characterized in that: The excipient is one or a mixture of maltodextrin, trehalose, starch and corn dextrin.

7. The method for preparing the flavoring composition according to claim 1, characterized in that: The added amount of the excipient is 10-20% of the mass of the flavor enhancing seasoning base.

8. A flavoring composition, characterized in that: The seasoning composition is prepared by the method for preparing the seasoning composition according to any one of claims 1 to 9.

9. A system for reducing salt and increasing freshness, characterized in that: The system comprises the flavoring composition of claim 8.

10. Use of the seasoning composition according to claim 8 in preparing a salt-reducing and flavor-enhancing seasoning system, seasoning or food.

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