Preparation method of cattle-flavor bone marrow extract

Abstract

The invention provides a preparation method of bovine-flavor bone marrow extract, which comprises the following steps: a) coarsely crushing bovine bone, mixing with water, extracting, cooling and separating to obtain bovine bone paste, bovine bone marrow oil and bovine ossein; b) performing enzymolysis on the bovine bone paste and the bovine ossein to obtain zymolyte; mixing the bovine bone marrow oil with spices, performing thermal reaction, and filtering to obtain seasoning oil; and c) mixing the zymolyte, seasoning oil, amino acid and reducing sugar, carrying out thermal reaction, cooling, adding liquid essence, blending, and homogenizing to obtain the cattle-flavor bone marrow extract. The process fully utilizes a large amount of idle ox bones and improves the added value of the product. The raw materials used in the invention are green and natural, have no pollution to the environment, and meet the national natural and safe production requirements. The heavy metal content (in terms of Pd) in the cattle-flavor bone marrow extract is less than or equal to 5mg / kg; arsenic is not detected; the total number of bacterial colonies is 1100-1200 CFU / g, and no coliform group is detected.

Description

Technical Field

[0001] The invention belongs to the technical field of food flavors, and in particular relates to a method for preparing a beef-flavored bone marrow extract. Background Art

[0002] At present, there are not many companies in the domestic and foreign markets that use cattle bones and cattle bone mud to prepare bone marrow extract. Affected by the freshness of cattle bone raw materials, some similar products on the market are not fresh, and their freshness is obtained by adding flavor additives such as MSG and I+G. Our bone marrow extract development relies on the company's rich cattle bone resources to ensure the freshness of the product.

[0003] There are more disadvantages in using foreign cattle bones to prepare bone marrow extract. First, the freshness of the raw materials cannot be guaranteed. Second, the extract prepared from foreign cattle bones has a strong fishy smell.

[0004] Bone marrow extract retains the ingredients and taste of bones and bone marrow, and has rich meaty flavor and umami taste. Bone marrow extract has the characteristics of high freshness, high nutrition, high fidelity, high temperature resistance, etc. It greatly meets customers' demand for natural and rich beef bone marrow flavor products.

[0005] Bone marrow extract has a lot to do in terms of food flavor, convenience, naturalness, nutrition, and health. We should constantly adjust the product structure and use innovative technologies to make condiments suitable for modern people's living needs. New technologies are constantly applied to the condiment production system, such as enzyme technology, ultrafine grinding and mixing modern genetic engineering technology. Foreign technology and funds should be introduced to research, develop and produce new products that meet the living habits and consumption levels of the Chinese people. Actively carrying out research on the application of high-tech in the deep processing of cattle bones can save resources, increase added value, and improve comprehensive utilization.

[0006] With the continuous deepening of research on natural flavors combined with animal and plant sources, as well as the widespread adoption of new technologies and processes, new vitality has been injected into the seasoning, flavor and fragrance industry, greatly improving the value of seasonings and flavors. These new products are developing in the direction of diversification, high-end, functional characteristics, standardization, nutrition and health care, and the industrialization prospects are bright.

[0007] As consumers have higher and higher requirements for food safety, meat product companies must use natural substances as the main flavoring raw materials, gradually develop supporting or related products, upgrade products, and gradually cater to consumption trends. As consumers' awareness of food safety continues to increase, the demand for natural, original beef bones and bone marrow oil is increasing. Because bone marrow extract retains the components of bones and bone marrow, it also contains high calcium, amino acids, chondroitin sulfate and other nutrients. Proper consumption helps to supplement the nutrients needed by the body and enhance the body's immunity. Therefore, the development of bone marrow extract with high freshness, high nutrition, high fidelity, and high temperature resistance has great market potential. Summary of the invention

[0008] In view of this, the purpose of the present invention is to provide a method for preparing a cow-flavored bone marrow extract. The cow-flavored bone marrow extract prepared by the method makes full use of a large amount of idle cow bones to increase the added value of the product; the raw materials used are green and natural, have no pollution to the environment, and meet the national natural safety production requirements.

[0009] The present invention provides a method for preparing a beef-flavored bone marrow extract, comprising the following steps:

[0010] a) coarsely crushing the cattle bones, mixing with water, extracting, cooling, and separating to obtain cattle bone mud, cattle bone marrow oil, and cattle bone essence;

[0011] b) enzymatically hydrolyzing the cattle bone mud and cattle bone extract to obtain an enzymatic hydrolyzate; mixing the cattle bone marrow oil and spices, performing a thermal reaction, and filtering to obtain a seasoning oil;

[0012] c) mixing the enzymolyzate, seasoning oil, amino acid and reducing sugar, performing a thermal reaction, cooling, adding liquid essence for blending, and homogenizing to obtain a beef-flavored bone marrow extract.

[0013] Preferably, the extraction temperature is 120-125° C. and the extraction time is 3-6 hours.

[0014] Preferably, the enzyme used for the enzymolysis is a mixture of Novozymes alkaline protease and flavor enzyme;

[0015] The enzyme accounts for 3.0-4.0% of the mass of all the enzymolysis materials, the bovine bone mud accounts for 10-20% of the mass of all the enzymolysis materials, and the bovine bone essence accounts for 70-75% of the mass of all the enzymolysis materials.

[0016] Preferably, the enzymatic hydrolysis temperature is 55-60° C., the time is 4-8 hours, and the pH value is 7.0-8.0.

[0017] Preferably, the spices in step b) account for 20-30% of the mass of the beef bone marrow oil;

[0018] The spices include star anise, cumin, cinnamon, grass fruit, tangerine peel, cloves, nutmeg, bay leaf and prickly ash.

[0019] Preferably, based on 100% by mass of the ox bone marrow oil, 3-5% star anise, 3-5% fennel, 3-5% cinnamon, 2-4% grass fruit, 2-4% tangerine peel, 1-3% cloves, 3-5% nutmeg, 2-4% bay leaf and 2-4% prickly ash are used.

[0020] Preferably, the temperature of the thermal reaction in step b) is 120-130° C. and the time is 2-4 hours;

[0021] The thermal reaction in step c) comprises:

[0022] First, heat the reaction at 98-100°C for 5-8 hours, and then heat the reaction at 120-125°C for 1-3 hours.

[0023] Preferably, the homogenization pressure is 15-20 MPa;

[0024] The mixing temperature is 40-45°C and the mixing time is 20-30 minutes.

[0025] Preferably, the reducing sugar is selected from glucose and / or xylose.

[0026] Preferably, the mass ratio of the enzymatic hydrolysate, seasoning oil, amino acid and reducing sugar is (30-34):(12-14):(10-15):(20-28).

[0027] The invention provides a method for preparing a beef flavor bone marrow extract, comprising the following steps: a) coarsely crushing the beef bones and mixing with water, extracting, cooling, and separating to obtain beef bone mud, beef bone marrow oil, and beef osteoin; b) enzymolyzing the beef bone mud and beef osteoin to obtain an enzymolyzate; mixing the beef bone marrow oil with spices, performing a thermal reaction, and filtering to obtain a seasoning oil; c) mixing the enzymolyzate, seasoning oil, amino acids, and reducing sugars, performing a thermal reaction, cooling, adding liquid essence for blending, and homogenizing to obtain a beef flavor bone marrow extract. The process makes full use of a large number of idle beef bones to increase the added value of the product. The raw materials used in the invention are green and natural, have no pollution to the environment, and meet the national natural safety production requirements. DETAILED DESCRIPTION

[0028] The present invention provides a method for preparing a beef-flavored bone marrow extract, comprising the following steps:

[0029] a) crushing the cattle bones, mixing with water, extracting, cooling, and separating to obtain cattle bone oil, cattle bone marrow oil, and cattle bone extract;

[0030] b) enzymatically hydrolyzing the bovine bone oil and bovine osteoin to obtain an enzymatic hydrolyzate; mixing the bovine bone marrow oil and spices, performing a thermal reaction, and filtering to obtain a seasoning oil;

[0031] c) mixing the enzymolyzate, seasoning oil, amino acid and reducing sugar, performing a thermal reaction, cooling, adding liquid essence for blending, and homogenizing to obtain a beef-flavored bone marrow extract.

[0032] The present invention mixes the coarsely crushed cattle bones with water, extracts, cools down, and separates to obtain cattle bone oil, cattle bone marrow oil, and cattle osteoin. The cattle bones are coarsely crushed to a fineness of 120 to 150 meshes. The mass ratio of cattle bones to water is 1:2 to 3. The present invention mixes the coarsely crushed cattle bones with water and heats up to 120 to 125° C. for extraction, and the extraction time is 3 to 6 hours. After the extraction is completed, the temperature is lowered to 55 to 60° C., and the cattle bone oil, cattle bone marrow oil, and cattle osteoin are obtained by separation.

[0033] The present invention hydrolyzes the cattle bone mud and bovine osteoin to obtain an enzymolyzate; the cattle bone marrow oil and spices are mixed, and filtered after thermal reaction to obtain a seasoning oil. The enzyme used in the enzymolysis is a mixture of Novozymes alkaline protease and flavor enzyme; the enzyme accounts for 3.0-4.0% of the mass of all enzymolysis materials, the cattle bone mud accounts for 10-20% of the mass of all enzymolysis materials; and the bovine osteoin accounts for 70-75% of the mass of all enzymolysis materials. All enzymolysis materials include cattle bone mud, bovine osteoin, water and enzymes. In the present invention, beef tallow is preferably added during enzymolysis to have a catalytic effect.

[0034] The enzymatic hydrolysis temperature of the present invention is 55-60°C, the time is 4-8 hours, and the pH value is 7.0-8.0. The mass ratio of Novozymes alkaline protease to flavor enzyme in the mixture of Novozymes alkaline protease and flavor enzyme is 1:(2-2.1).

[0035] The present invention mixes the cow bone marrow oil and spices, performs heat reaction and then filters to obtain seasoning oil. The spices account for 20-30% of the weight of the cow bone marrow oil; the spices include star anise, fennel, cinnamon, tsaoko, tangerine peel, cloves, nutmeg, bay leaf and Chinese prickly ash. Taking the weight of the cow bone marrow oil as 100%, the star anise is 3-5%, the fennel is 3-5%, the cinnamon is 3-5%, the tsaoko is 2-4%, the tangerine peel is 2-4%, the cloves are 1-3%, the nutmeg is 3-5%, the bay leaf is 2-4% and the Chinese prickly ash is 2-4%. The heat reaction temperature of the cow bone marrow oil and spices is 120-130°C and the time is 2-4h; after the heat reaction is completed, filter through 80-120 mesh to obtain blended oil.

[0036] The invention mixes the enzymolyzate, seasoning oil, amino acid and reducing sugar, performs thermal reaction, cools down, adds liquid essence for blending, and homogenizes to obtain beef flavor bone marrow extract.

[0037] The mass ratio of the enzymatic hydrolysate, the seasoning oil, the amino acid and the reducing sugar in the present invention is (30-34): (12-14): (10-15): (20-28). The reducing sugar is selected from glucose and / or xylose. The amino acid is selected from l-cysteine ​​hydrochloride. The enzymatic hydrolysate, the seasoning oil, the amino acid and the reducing sugar are mixed and then subjected to a thermal reaction: firstly, the thermal reaction is carried out at 98-100° C. for 5-8 hours, and then the thermal reaction is carried out at 120-125° C. for 1-3 hours.

[0038] The liquid flavor of the present invention is selected from food flavors, which are oily liquids; based on the mass of the product obtained by the thermal reaction of the enzymatic hydrolysate, the seasoning oil, the amino acid and the reducing sugar, the liquid flavor accounts for 0.5-1.0wt% of the thermal reaction product. The mixing temperature of the present invention is 40-45°C, and the mixing time is 20-30min. The present invention adopts a homogenizer for homogenization, the homogenization pressure is 15-20MPa, and the homogenization is repeated twice.

[0039] After the homogenization is completed, the product is cooled to the required temperature and filled into the designated packaging material according to the requirements; the product of each batch is inspected according to the requirements and is put into storage in time after passing the inspection.

[0040] The invention uses fresh cattle bones, natural spices and the like as raw materials, and prepares cattle-flavored bone marrow extract through biological enzymatic hydrolysis, extraction, thermal reaction and blending. The invention adopts key technologies such as enzymatic hydrolysis of cattle bone mud, thermal reaction of cattle bone marrow oil and spices, and develops and prepares a cattle-flavored bone marrow extract.

[0041] The method comprises the following steps: inspecting and crushing the raw cattle bones, extracting and separating the raw cattle bones, and performing heat reaction, blending, homogenizing, filling, packaging and storage on the obtained seasoning oil and enzymolysis products.

[0042] In order to further illustrate the present invention, the preparation method of the beef flavor bone marrow extract provided by the present invention is described in detail below in conjunction with examples, but they should not be construed as limiting the scope of protection of the present invention.

[0043] Example 1

[0044] (1) Extraction: 2 tons of fresh cattle bones (preliminarily crushed to a fineness of 120-150 mesh by a grinder) were added with 4 tons of drinking water, heated to 121°C for extraction for 3 hours, and then cooled to 55-60°C to separate fresh cattle bone mud, cattle bone marrow oil, and cattle bone essence.

[0045] (2) Enzyme hydrolysis: 200 kg of beef bone mud, 20 kg of beef tallow, 500 kg of beef bone extract, 600 kg of water, 13.2 kg of Novozymes protease, and 27 kg of flavor enzyme were taken for 4 hours at a pH of 7.5-8.0 and a temperature of 55-60° C. to obtain an enzymolyzate.

[0046] (3) Preparation of seasoning oil: 400 kg of the beef bone marrow oil obtained in (1) was pumped into a heat reaction tank, and 12 kg of star anise, 12 kg of fennel, 12 kg of cinnamon, 8 kg of tsaoko, 8 kg of dried tangerine peel, 4 kg of cloves, 12 kg of nutmeg, 8 kg of bay leaves, and 8 kg of pepper were added; the mixture was subjected to heat reaction at 125° C. for 4 hours, and filtered through a 120-mesh filter to obtain seasoning oil.

[0047] (4) Thermal reaction: 700 kg of the enzymatic hydrolysate obtained in step (2), 220 kg of the seasoning oil obtained in step (3), 200 kg of l-cysteine ​​hydrochloride, 400 kg of glucose, etc. are subjected to thermal reaction, the first thermal reaction temperature is 98-100° C., the time is 8 hours; the second thermal reaction temperature is 123-125° C., the time is 3 hours.

[0048] (5) Preparation: Cool down to 40-45°C, add 0.7% beef liquid food flavoring, and stir for 30 minutes.

[0049] (6) Homogenization and emulsification: Turn on the homogenizer, homogenization pressure: 15-20 MPa, homogenize twice.

[0050] (7) Filling: After mixing, cool the product to the required temperature and fill the product into the designated packaging;

[0051] (8) Finished product packaging inspection and warehousing: Each batch of products shall be inspected as required and put into storage in a timely manner after passing the inspection.

[0052] Example 2

[0053] (1) Extraction: 2 tons of fresh cattle bones (preliminarily crushed to a fineness of 120-150 mesh by a grinder) were added with 4 tons of drinking water, heated to 121°C for extraction for 3 hours, and then cooled to 55-60°C to separate fresh cattle bone mud, cattle bone marrow oil, and cattle bone essence.

[0054] (2) Enzymatic hydrolysis: 400 kg of bovine bone mud, 40 kg of beef tallow, 1000 kg of bovine osteoin, 1200 kg of water, 26 kg of Novozymes protease, and 52 kg of flavor enzyme were taken for 4 hours at a pH of 7.5 to 8.0 and a temperature of 55 to 60° C. to obtain an enzymatic hydrolyzate.

[0055] (3) Preparation of seasoning oil: 400 kg of the beef bone marrow oil obtained in (1) was pumped into a heat reaction tank, and 10 kg of star anise, 10 kg of fennel, 10 kg of cinnamon, 10 kg of tsaoko, 12 kg of dried tangerine peel, 4 kg of cloves, 14 kg of nutmeg, 8 kg of bay leaves, and 10 kg of pepper were added; the mixture was subjected to heat reaction at 125° C. for 4 hours, and filtered through a 120-mesh filter to obtain seasoning oil.

[0056] (4) Thermal reaction: 770 kg of the enzymatic hydrolysate obtained in step (2), 240 kg of the seasoning oil obtained in step (3), 220 kg of l-cysteine ​​hydrochloride, 440 kg of glucose, etc. are subjected to thermal reaction, the first thermal reaction temperature is 98-100° C., the time is 8 hours; the second thermal reaction temperature is 123-125° C., the time is 3 hours.

[0057] (5) Preparation: Cool down to 40-45°C, add 0.8% beef liquid food flavoring, and stir for 30 minutes.

[0058] (6) Homogenization and emulsification: Turn on the homogenizer, homogenization pressure: 15-20 MPa, homogenize twice.

[0059] (7) Filling: After mixing, cool the product to the required temperature and fill the product into the designated packaging.

[0060] (8) Finished product packaging inspection and warehousing: Each batch of products shall be inspected as required and put into storage in a timely manner after passing the inspection.

[0061] Example 3

[0062] (1) Extraction: 2.5 tons of fresh cattle bones (processed by a grinder and initially roughly crushed to a fineness of 120-150 mesh) were added with 5 tons of drinking water, heated to 121°C for extraction for 3 hours, and then cooled to 55-60°C. Fresh cattle bone mud, cattle bone marrow oil, and cattle bone essence were separated.

[0063] (2) Enzyme hydrolysis: 320 kg of beef bone mud, 32 kg of beef tallow, 800 kg of beef bone extract, 1000 kg of water, 20 kg of Novozymes protease, and 41 kg of flavor enzyme were added. The reaction time was 4 hours, the pH value was 7.5-8.0, and the temperature was 55-60° C. to obtain an enzymolyzate.

[0064] (3) Preparation of seasoning oil: 440 kg of the beef bone marrow oil obtained in (1) was put into a heat reaction tank, and 12 kg of star anise, 11 kg of fennel, 10 kg of cinnamon, 10 kg of tsaoko, 12 kg of dried tangerine peel, 4 kg of cloves, 14 kg of nutmeg, 8 kg of bay leaves, and 10 kg of pepper were added; the mixture was subjected to heat reaction at 125° C. for 4 hours, and filtered through a 120-mesh filter to obtain seasoning oil.

[0065] (4) Thermal reaction: 700 kg of the enzymatic hydrolysate obtained in step (2), 200 kg of the seasoning oil obtained in step (3), 200 kg of l-cysteine ​​hydrochloride, 400 kg of glucose, etc. are subjected to thermal reaction, the first thermal reaction temperature is 98-100° C., the time is 8 hours; the second thermal reaction temperature is 123-125° C., the time is 3 hours.

[0066] (5) Preparation: Cool down to 40-45°C, add 0.75% beef liquid food flavoring, and stir for 30 minutes.

[0067] (6) Homogenization and emulsification: Turn on the homogenizer, homogenization pressure: 15-20 MPa, homogenize twice.

[0068] (7) Filling: After mixing, cool the product to the required temperature and fill the product into the designated packaging.

[0069] (8) Finished product packaging inspection and warehousing: Each batch of products shall be inspected as required and put into storage in a timely manner after passing the inspection.

[0070] The quality of the beef bone marrow extract prepared in Examples 1 to 3 of the present invention is tested, and the results are shown in Table 1:

[0071] Table 1

[0072] project National Standards Example 1 Example 2 Example 3 Heavy metal content (in terms of Pd, mg / kg) ≤10 ≤2 ≤5 ≤2 Arsenic (As, mg / kg) ≤3 Not detected Not detected Not detected Total colony count (CFU / g) ≤30000 1100 1000 1200 Coliform group (MPN / g) ≤15 Not detected Not detected Not detected

[0073] As can be seen from the above embodiments, the present invention provides a method for preparing a beef flavor bone marrow extract, comprising the following steps: a) coarsely crushing the beef bones and mixing with water, extracting, cooling, and separating to obtain beef bone mud, beef bone marrow oil, and beef bone essence; b) enzymolyzing the beef bone mud and beef bone essence to obtain an enzymolyzate; mixing the beef bone marrow oil and spices, filtering after thermal reaction, and obtaining a seasoning oil; c) mixing the enzymolyzate, seasoning oil, amino acids, and reducing sugars, performing a thermal reaction, cooling, adding liquid essence for blending, and homogenizing to obtain a beef flavor bone marrow extract. This process makes full use of a large number of idle beef bones to increase the added value of the product. The raw materials used in the present invention are green and natural, have no pollution to the environment, and meet the national natural safety production requirements. The experimental results show that the heavy metal content (in terms of Pd) in the beef flavor bone marrow extract is ≤5 mg / kg; no arsenic is detected; the total colony count is 1100-1200 CFU / g, and no coliform bacteria are detected.

[0074] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing a beef bone marrow extract, comprising the following steps: a) coarsely crushing the cattle bones, mixing with water, extracting, cooling, and separating to obtain cattle bone mud, cattle bone marrow oil, and cattle bone essence; b) enzymatically hydrolyzing the cattle bone mud and cattle bone extract to obtain an enzymatic hydrolyzate; mixing the cattle bone marrow oil and spices, performing a thermal reaction, and filtering to obtain a seasoning oil; c) mixing the enzymolyzate, seasoning oil, amino acid and reducing sugar, performing a thermal reaction, cooling, adding liquid essence for blending, and homogenizing to obtain a beef-flavored bone marrow extract.

2. The preparation method according to claim 1, characterized in that: The extraction temperature is 120-125°C and the extraction time is 3-6 hours.

3. The preparation method according to claim 1, characterized in that: The enzyme used in the enzymolysis is a mixture of Novozymes alkaline protease and flavor enzyme; The enzyme accounts for 3.0-4.0% of the mass of all the enzymolysis materials, the bovine bone mud accounts for 10-20% of the mass of all the enzymolysis materials, and the bovine bone essence accounts for 70-75% of the mass of all the enzymolysis materials.

4. The preparation method according to claim 1, characterized in that: The temperature of enzymatic hydrolysis is 55-60°C, the time is 4-8 hours, and the pH value is 7.0-8.

0.

5. The preparation method according to claim 4, characterized in that: The spices in step b) account for 20-30% of the mass of the beef bone marrow oil; The spices include star anise, cumin, cinnamon, grass fruit, tangerine peel, cloves, nutmeg, bay leaf and prickly ash.

6. The preparation method according to claim 5, characterized in that: Taking the mass of ox bone marrow oil as 100%, star anise 3-5%, fennel 3-5%, cinnamon 3-5%, grass fruit 2-4%, tangerine peel 2-4%, clove 1-3%, nutmeg 3-5%, bay leaf 2-4% and pepper 2-4%.

7. The preparation method according to claim 1, characterized in that: The temperature of the thermal reaction in step b) is 120-130° C. and the time is 2-4 hours; The thermal reaction in step c) comprises: First, heat the reaction at 98-100°C for 5-8 hours, and then heat the reaction at 120-125°C for 1-3 hours.

8. The preparation method according to claim 1, characterized in that: The homogenization pressure is 15-20 MPa; The mixing temperature is 40-45°C and the mixing time is 20-30 minutes.

9. The preparation method according to claim 1, characterized in that: The reducing sugar is selected from glucose and / or xylose.

10. The preparation method according to claim 1, characterized in that: The mass ratio of enzymatic hydrolysate, seasoning oil, amino acid and reducing sugar is (30-34):(12-14):(10-15):(20-28).