Roasted mutton flavor essence as well as preparation method and application thereof

Abstract

The invention relates to the technical field of food additives, and discloses roast mutton flavor essence as well as a preparation method and application thereof. The invention discloses roast mutton flavor essence. The raw materials of the compound comprise 12-methyltridecanal, 4-methyloctanoic acid, undecanolide, 2-acetylpyrrole, 4-methyl guaiacol, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-furanmercaptan, eugenol, trimethylpyrazine, 1-octylene-3-alcohol, glacial acetic acid, tetramethylpyrazine, 2-acetylfuran, benzaldehyde, 2-acetylpyrazine, 2-acetylthiazole and methyl (2-methyltridecanal, 4-methylcaprylic acid, gamma-undecanolide, 2-acetylpyrrole, 4-methylguaiacol, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-furanmercaptan, eugenol, trimethyl pyrazine, 1-octylene-3-ol). The cleaning agent is prepared from 2-methyl-3-furyl) disulfide, 3-acetylthio-2-methyl furan, hexanoic acid, benzyl alcohol, furanone, octanoic acid, decanoic acid, 5-methylfurfural, 2, 4-heptadienal, 2-ethyl-3, 5 (6)-dimethylpyrazine, 2, 4-decadienal, delta-decalactone, 2-pyrazinyl ethanethiol, lauric acid, tetradecanoic acid, palmitic acid and caprylic capric triglyceride.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, and in particular to a roasted mutton flavor essence and a preparation method and application thereof. Background Art

[0002] With the development of the meat food industry, people have higher and higher requirements for the color, aroma and taste of meat products. Mutton accounts for a large proportion of the meat market and is often processed into products with various flavors, such as barbecue, smoked, sausage, pickled products, etc. Among them, grilled mutton such as grilled mutton skewers and roasted whole lamb have good special flavors and are deeply loved by consumers. However, during the roasting process, mutton is prone to lose its flavor due to high temperature, and it is also easy to produce polycyclic aromatic hydrocarbons and heterocyclic amine carcinogens, which have adverse effects on human health.

[0003] Meat flavors have developed into an important type of food additive because they can provide different characteristic flavors. Among them, the unique roasted lamb flavor is also very popular among the public. High-quality roasted lamb flavors can not only add natural and pleasant flavors, but also make up for the flavor loss of lamb during processing and storage, reducing costs while making up for the defects of lamb products. However, the existing roasted lamb flavors have the defects of not having a prominent roasted lamb flavor, unharmonious aroma, poor aroma enhancement effect, and poor sensory evaluation, which limits its application in food. Summary of the invention

[0004] The present invention aims to solve at least one of the above-mentioned technical problems existing in the prior art. To this end, one of the purposes of the present invention is to provide a roasted mutton flavor essence; the second purpose of the present invention is to provide a preparation method of the roasted mutton flavor essence; the third purpose of the present invention is to provide the application of the roasted mutton flavor essence; the fourth purpose of the present invention is to provide a roasted mutton flavor sausage.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is:

[0006] The first aspect of the present invention provides a roasted mutton flavor essence, comprising the following raw materials: 12-methyltridecanal, 4-methyloctanoic acid, 1-undecyl lactone, 2-acetyl pyrrole, 4-methylguaiacol, 2-methyltetrahydrofuran-3-thiol, 2-methyl-3-furanthiol, eugenol, trimethylpyrazine, 1-octen-3-ol, glacial acetic acid, tetramethylpyrazine, 2-acetyl furan, benzaldehyde, 2-acetyl pyrazine , 2-acetylthiazole, methyl (2-methyl-3-furanyl) disulfide, 3-acetylthio-2-methylfuran, hexanoic acid, benzyl alcohol, furanone, octanoic acid, decanoic acid, 5-methylfurfural, 2,4-heptadienal, 2-ethyl-3,5(6)-dimethylpyrazine, 3-methylthiopropanol, 2,4-decadienal, butyl-decanoyl lactone, 2-pyrazinylethanethiol, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, glyceryl caprylate.

[0007] Specifically, the invention selects a variety of raw materials with characteristic aromas to prepare a roasted mutton flavor essence, wherein 4-methyloctanoic acid, octanoic acid, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, 2,4-decadienal and the like are characteristic volatile components, which provide the main aroma for the essence; 4-methyloctanoic acid can provide obvious mutton smell; trimethylpyrazine, 2-acetylpyrazine, tetramethylpyrazine and 2-ethyl-3,5(6)-dimethylpyrazine coordinate with each other to provide roasted aroma; 4-methylguaiacol provides spicy and sweet aromas; furanone provides roasted aroma and sweet aromas, making the roasted flavor fuller; glacial acetic acid has an aroma diffusion effect, which can increase the intensity and permeability of the aroma; gamma-undecalactone and b-decanoic acid coordinate and enhance the effect, provide the fat feeling of meat, and make the overall aroma softer; a variety of raw materials are mixed in a specific proportion to obtain an essence with roasted mutton aroma as the main flavor and mutton smell, burnt roasted flavor and burnt sweet flavor as the auxiliary flavors, and the flavor is coordinated. Using caprylic / capric glyceride as the essential oil base improves the stability of the flavor, so that when the flavor is used as a food additive, it can not only give the food a realistic and rich aroma of roasted lamb, but also withstand high-temperature cooking to ensure that the effect of the flavor is not affected.

[0008] Preferably, the roasted mutton flavor essence is composed of the following raw materials in percentage by mass:

[0009]

[0010]

[0011] The balance is caprylic / decanoic acid glyceride.

[0012] Further preferably, the roasted mutton flavor essence is composed of the following raw materials in percentage by mass:

[0013]

[0014]

[0015] The balance is caprylic / decanoic acid glyceride.

[0016] More preferably, the roasted mutton flavor essence is composed of the following raw materials in percentage by mass:

[0017]

[0018]

[0019] The balance is caprylic / decanoic acid glyceride.

[0020] The second aspect of the present invention provides a method for preparing the roasted mutton flavor essence according to the first aspect of the present invention, comprising the following steps:

[0021] Firstly, tetramethylpyrazine, 2-acetylpyrazine, furanone, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid and glyceryl caprylate are mixed, heated to dissolve, and then other raw materials are added and mixed evenly to obtain the roasted mutton flavor essence.

[0022] Preferably, the heating temperature is 60-70°C; further preferably, the heating temperature is 63-68°C.

[0023] The third aspect of the present invention provides the use of the roasted mutton flavor essence described in the first aspect of the present invention in food.

[0024] Preferably, the amount of the roasted mutton flavor added to the food is 0.05-0.15wt%; further preferably, the amount of the roasted mutton flavor added to the food is 0.05-0.1wt%.

[0025] Preferably, the food comprises mutton food, imitation mutton food, and mutton flavor seasoning.

[0026] A fourth aspect of the present invention provides a roasted mutton flavored sausage, comprising the roasted mutton flavoring essence described in the first aspect of the present invention.

[0027] Preferably, the roasted mutton flavored sausage is composed of the following raw materials in percentage by mass: 35-45% mutton, 18-25% chicken, 5-15% mutton fat, 1-3% edible salt, 0.1-0.5% phosphate, 5-8% white sugar, 1-3% protein, 0.2-0.7% white pepper powder, 0.2-0.6% carrageenan, 0.1-0.5% transglutaminase, 0.05-0.1% isotretinoin, 0.1-0.5% potassium sorbate, 0.1-0.5% monosodium glutamate, 1-5% carrot, 0.05-0.15% roasted mutton flavor essence, and the balance is water.

[0028] Further preferably, the roasted mutton flavored sausage is composed of the following raw materials in percentage by mass: 38-42% mutton, 18-22% chicken, 8-12% mutton fat, 1-2% edible salt, 0.1-0.3% phosphate, 5-7% white sugar, 1-2% protein, 0.2-0.5% white pepper powder, 0.2-0.5% carrageenan, 0.1-0.3% transglutaminase, 0.05-0.08% isovitamin C, 0.1-0.3% potassium sorbate, 0.1-0.3% monosodium glutamate, 2-4% carrot, 0.05-0.1% roasted mutton flavor essence, and the balance is water.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] 1) The roasted mutton flavor essence provided by the present invention has no animal source, has a strong characteristic flavor of roasted mutton, combines mutton flavor, roasted flavor and burnt sweet flavor, has a high degree of mutton flavor fidelity, and has a soft and coordinated overall aroma, which can make up for the loss of flavor of mutton products at high temperatures;

[0031] 2) The preparation method of the roasted mutton flavor essence provided by the present invention is simple, the process conditions are mild, and it is suitable for industrial use;

[0032] 3) The roasted mutton flavor essence provided by the present invention can be used as a food additive to give food a strong roasted mutton flavor with a relatively small amount, which meets the application requirements of non-meat-based foods and provides a variety of choices for the food industry;

[0033] 4) The roasted mutton flavored sausage provided by the present invention has the characteristics of roasted mutton flavor, the overall flavor is harmonious and realistic, the aroma is rich, and it is deeply loved by consumers. DETAILED DESCRIPTION

[0034] The present invention is further described in detail below by specific examples. Unless otherwise specified, the raw materials, reagents or devices used in the examples and comparative examples can be obtained from conventional commercial sources or can be obtained by prior art methods. Unless otherwise specified, the experiments or test methods are conventional methods in the art.

[0035] Example 1

[0036] This embodiment provides a roasted mutton flavor essence, the raw material composition is shown in Table 1:

[0037] Table 1 Composition of raw materials of roasted mutton flavor in Example 1

[0038] raw material Mass percentage raw material Mass percentage 12-Methyltridecanal 0.4％ 3-Acetylthio-2-methylfuran 0.2％ 4-Methyloctanoic acid 0.5％ Hexanoic acid 0.29％ Gamma-undecalactone 2％ Benzyl alcohol 0.04％ 2-Acetylpyrrole 1％ Furanone 0.6％ 4-Methylguaiacol 1％ bitter 1.5％ 2-Methyltetrahydrofuran-3-thiol 0.1％ Decanoic acid 0.57％ 2-Methyl-3-furanthiol 0.6％ 5-Methylfurfural 1％ Eugenol 0.35％ 2,4-Heptadienal 1.5％ Trimethylpyrazine 0.05％ 2-Ethyl-3,5(6)-dimethylpyrazine 3％ 1-Octen-3-ol 0.06％ 3-Methylthiopropanol 1％ Glacial acetic acid 0.08％ 2,4-Decadienal 1％ Tetramethylpyrazine 0.1％ butyldecanolide 2％ 2-Acetylfuran 1％ 2-Pyrazinylethanethiol 0.04％ Benzaldehyde 1％ Dodecanoic acid 0.2％ 2-Acetylpyrazine 0.05％ Myristoyl 0.2％ 2-Acetylthiazole 0.05％ Hexadecanoic acid 0.2％ Methyl (2-methyl-3-furyl) disulfide 2％ Caprylic / capric glyceride 76.32％

[0039] The roasted mutton flavor is prepared by the following steps: firstly, tetramethylpyrazine, 2-acetylpyrazine, furanone, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid and glyceryl caprylate are mixed, heated at 65°C to dissolve, and then other raw materials are added and mixed evenly to obtain the roasted mutton flavor.

[0040] Example 2

[0041] This embodiment provides a roasted mutton flavor essence, the raw material composition is shown in Table 2:

[0042] Table 2 Composition of raw materials of roasted mutton flavor in Example 2

[0043] raw material Mass percentage raw material Mass percentage 12-Methyltridecanal 1％ 3-Acetylthio-2-methylfuran 0.5％ 4-Methyloctanoic acid 2％ Hexanoic acid 0.5％ Gamma-undecalactone 4％ Benzyl alcohol 0.1％ 2-Acetylpyrrole 2％ Furanone 0.9％ 4-Methylguaiacol 2％ bitter 2.5％ 2-Methyltetrahydrofuran-3-thiol 0.5％ Decanoic acid 1％ 2-Methyl-3-furanthiol 0.8％ 5-Methylfurfural 3％ Eugenol 0.55％ 2,4-Heptadienal 2％ Trimethylpyrazine 0.1％ 2-Ethyl-3,5(6)-dimethylpyrazine 4％ 1-Octen-3-ol 0.15％ 3-Methylthiopropanol 2％ Glacial acetic acid 0.2％ 2,4-Decadienal 2％ Tetramethylpyrazine 0.2％ butyldecanolide 3％ 2-Acetylfuran 2％ 2-Pyrazinylethanethiol 0.1％ Benzaldehyde 2％ Dodecanoic acid 0.4％ 2-Acetylpyrazine 0.2％ Myristoyl 0.4％ 2-Acetylthiazole 0.2％ Hexadecanoic acid 0.4％ Methyl (2-methyl-3-furyl) disulfide 4％ Caprylic / capric glyceride 55.3％

[0044] The roasted mutton flavor is prepared by the following steps: firstly, tetramethylpyrazine, 2-acetylpyrazine, furanone, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid and glyceryl caprylate are mixed, heated at 65°C to dissolve, and then other raw materials are added and mixed evenly to obtain the roasted mutton flavor.

[0045] Example 3

[0046] This embodiment provides a roasted mutton flavor essence, the raw material composition is shown in Table 3:

[0047] Table 3 Composition of raw materials of roasted mutton flavor in Example 3

[0048]

[0049]

[0050] The roasted mutton flavor is prepared by the following steps: firstly, tetramethylpyrazine, 2-acetylpyrazine, furanone, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid and glyceryl caprylate are mixed, heated at 65°C to dissolve, and then other raw materials are added and mixed evenly to obtain the roasted mutton flavor.

[0051] Comparative Example 1

[0052] This comparative example provides a roasted mutton flavor essence, the raw material composition is shown in Table 4:

[0053] Table 4 Roasted Lamb Flavor Essence Raw Material Composition in Comparative Example 1

[0054]

[0055]

[0056] The roasted mutton flavor essence is prepared by the following steps: firstly, tetramethylpyrazine, 2-acetylpyrazine, furanone and caprylic acid glyceride are mixed, heated at 65°C to dissolve, and then other raw materials are added and mixed evenly to obtain the roasted mutton flavor essence.

[0057] Application Examples

[0058] Application Examples 1-5 were used to prepare roasted mutton flavored sausages according to conventional methods, wherein roasted mutton flavorings prepared in Examples 1-3 were added to Application Examples 1-3; roasted mutton flavorings prepared in Comparative Example 1 were added to Application Example 4; no flavorings were added to Application Example 5, and the difference was supplemented with water. The raw material compositions of roasted mutton flavored sausages in Application Examples 1-4 are shown in Table 5:

[0059] Table 5 Raw material composition of grilled lamb flavor sausage in Application Example 1-4

[0060]

[0061]

[0062] Sensory evaluation

[0063] After the grilled mutton flavor sausages prepared in Application Examples 1-5 were grilled at 180°C for 15 minutes, a sensory evaluation panel consisting of 35 people evaluated the mutton flavor, odor fidelity, overall aroma and preference of the sausages. The score was scored on a 10-point scale. The 35 people scored each evaluation index separately, and the average value was taken as the corresponding sensory evaluation result. The evaluation results are shown in Table 6:

[0064] Table 6 Sensory evaluation results of grilled lamb flavor sausages in application examples 1-5

[0065] Evaluation indicators Application Example 1 Application Example 2 Application Example 3 Application Example 4 Application Example 5 Lamb flavor 9.45 9.24 8.92 5.85 7.68 Smell Fidelity 9.21 8.77 9.11 6.13 9.02 Overall aroma 9.36 8.37 8.82 6.26 7.94 Likeability 9.29 8.64 9.04 5.35 8.32

[0066] Table 6 shows the sensory evaluation results of the roasted mutton flavored sausages in Application Examples 1-5. It can be seen from Table 6 that the roasted mutton flavored essences prepared in Examples 1-3 are added to Application Examples 1-3 respectively, and the mutton flavor scores of the prepared roasted mutton flavored sausages are all above 8.9 points, the fidelity scores are above 8.7 points, the overall aroma scores are above 8.3 points, and the preference scores are above 8.6 points. In particular, in Application Example 1, the sausages to which the roasted mutton flavored essence in Example 1 is added have mutton flavor, fidelity, overall aroma and preference scores all greater than 9.2 points. Compared with the sausages in Application Example 5 to which no essence is added, all scores are improved, indicating that the roasted mutton flavored essence provided by the present invention has the characteristics of roasted mutton flavor, and the overall flavor is coordinated and realistic. When added to food, it can enhance the mutton flavor of mutton food, increase the aroma, compensate for the loss of mutton flavor of mutton products under high temperature, and improve consumers' preference.

[0067] The roasted lamb flavor essence in Comparative Example 1 does not contain 4-methylguaiacol, methyl mercaptan, eugenol, caproic acid, caprylic acid, capric acid, dodecanoic acid, tetradecanoic acid, and hexadecanoic acid. The sausage in Application Example 4 prepared by using it as an additive does not significantly improve the flavor of roasted lamb compared with the sausage in Application Example 5 without adding the flavor. It does not play a significant role in enhancing the flavor, and even affects the overall flavor. This shows that the absence of substances such as 4-methylguaiacol and methyl mercaptan will lead to insufficient roasted aroma and meaty aroma of the essence. When used as a food additive, the roasted lamb flavor of mutton food is not prominent, the aroma is not harmonious, and consumers have low preference.

[0068] The roasted mutton flavor essence provided by the present invention is compounded by a plurality of flavor raw materials with characteristic aromas in a certain proportion, and the roasted mutton flavor essence can give food the characteristic flavor of roasted mutton, and the overall flavor is coordinated and realistic; when used as a food additive, the effect of the roasted mutton flavor is not affected even after high-temperature roasting, and the roasted mutton flavor essence is resistant to high temperatures and has good stability; the roasted mutton flavor sausage added with the roasted mutton flavor essence has a strong mutton flavor, a realistic smell, and an improved overall aroma, and is deeply loved by consumers.

Claims

1. A roasted mutton flavor essence, characterized in that: The invention comprises the following raw materials: 12-methyltridecanal, 4-methyloctanoic acid, propyl undecanoate, 2-acetylpyrrole, 4-methylguaiacol, 2-methyltetrahydrofuran-3-thiol, 2-methyl-3-furanthiol, eugenol, trimethylpyrazine, 1-octen-3-ol, glacial acetic acid, tetramethylpyrazine, 2-acetylfuran, benzaldehyde, 2-acetylpyrazine, 2-acetylthiazole, methyl (2-methyl-3-furanyl) disulfide, 3-acetylthio-2-methylfuran, hexanoic acid, benzyl alcohol, furanone, octanoic acid, decanoic acid, 5-methylfurfural, 2,4-heptadienal, 2-ethyl-3,5(6)-dimethylpyrazine, 3-methylthiopropanol, 2,4-decadienal, butyl-decanoate, 2-pyrazinylethanethiol, dodecanoic acid, tetradecanoic acid, hexadecanoic acid and glyceryl caprylate.

2. The roasted mutton flavor essence according to claim 1, characterized in that: The roasted mutton flavor essence is composed of the following raw materials in percentage by mass:

3. The roasted mutton flavor essence according to claim 1, characterized in that: The roasted mutton flavor essence is composed of the following raw materials in percentage by mass:

4. The roasted mutton flavor essence according to claim 1, characterized in that: The roasted mutton flavor essence is composed of the following raw materials in percentage by mass:

5. The method for preparing the roasted mutton flavor essence according to any one of claims 1 to 4, characterized in that: The following steps are involved: Firstly, tetramethylpyrazine, 2-acetylpyrazine, furanone, decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid and glyceryl caprylate are mixed, heated to dissolve, and then other raw materials are added and mixed evenly to obtain the roasted mutton flavor essence.

6. The preparation method according to claim 5, characterized in that: The heating temperature is 60-70°C.

7. Use of the roasted mutton flavor essence according to any one of claims 1 to 4 in food.

8. The use according to claim 7, characterized in that: The amount of the roasted mutton flavor essence added to the food is 0.05-0.15wt%.

9. A grilled lamb-flavored sausage, characterized in that: The invention comprises the roasted mutton flavor essence as described in any one of claims 1 to 4.

10. The grilled lamb-flavored sausage according to claim 9, characterized in that: The roasted mutton flavored sausage is composed of the following raw materials in percentage by mass: 35-45% mutton, 18-25% chicken, 5-15% mutton fat, 1-3% edible salt, 0.1-0.5% phosphate, 5-8% white sugar, 1-3% protein, 0.2-0.7% white pepper powder, 0.2-0.6% carrageenan, 0.1-0.5% transglutaminase, 0.05-0.1% isovitamin C, 0.1-0.5% potassium sorbate, 0.1-0.5% monosodium glutamate, 1-5% carrot, 0.05-0.15% roasted mutton flavor essence, and the balance is water.

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