Microcapsule paste essence and preparation method thereof

Abstract

The invention belongs to the technical field of edible essence, discloses microcapsule paste essence and a preparation method thereof, and particularly discloses microcapsule paste essence which comprises a core material and a wall material, the core material comprises oil-soluble edible essence, and the wall material comprises gelatin and Arabic gum. The oil-soluble edible essence is used as a core material, the gelatin and the Arabic gum are used as wall materials, the microcapsule pasty essence is prepared by a complex coacervation method under the action of the glutamine transaminase, and the obtained microcapsule pasty essence is high in flavor reduction degree, excellent in heat resistance, high in product safety, simple in production and preparation process and wide in application prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of edible flavors, and particularly relates to a microcapsule paste flavor and a preparation method thereof. Background Art

[0002] Complex coacervation reaction is a type of encapsulation complexation method, which refers to the self-aggregation phenomenon based on electrostatic interaction between two or more macromolecules. This reaction often occurs between proteins and polysaccharides. Proteins and polysaccharides have extremely high affinity with aqueous solutions, and at the same time rely on the electrostatic repulsion between each other to form a homogeneous system; once the external conditions change, the repulsive force between proteins and polysaccharides turns into attractive force, and proteins and polysaccharides gradually aggregate and tend to precipitate from the solution. The reaction product obtained is a complex coacervate (complex). Due to the universality of proteins and polysaccharides as raw materials, this reaction can be used in the field of microcapsules to encapsulate oil-soluble flavors.

[0003] The microcapsules produced by the composite coacervation method have a relatively tight elastic membrane, can withstand high temperature and high humidity, have the characteristics of controlled release, and have a high yield. The microcapsules have a high oil content. The prepared microcapsule paste flavor is used for product internal adjustment, which has better temperature resistance and little flavor loss after high temperature and high humidity food processing procedures; it is then seasoned with powder microcapsules, so that the product has both base flavor and surface fragrance, and has a longer shelf life. Microcapsule paste flavors can perfectly fill the application product areas that microcapsule powder flavors cannot cover, and the product has a low unit price, high cost performance, and a wide customer audience. Summary of the invention

[0004] The present invention aims to solve at least one of the technical problems existing in the above-mentioned prior art. To this end, the present invention proposes a microcapsule paste flavor, which can improve the heat resistance and stability of the flavor and retain the aroma more completely.

[0005] The purpose of the first aspect of the present invention is to provide a microcapsule paste flavor.

[0006] The purpose of the second aspect of the present invention is to provide a method for preparing the microcapsule paste flavor of the first aspect of the present invention.

[0007] The purpose of the third aspect of the present invention is to provide the use of the microcapsule paste flavor of the first aspect of the present invention in food.

[0008] In order to achieve the above object, the technical solution adopted by the present invention is:

[0009] The first aspect of the present invention provides a microcapsule paste flavor, wherein the microcapsule paste flavor comprises a core material and a wall material, wherein the core material comprises an oil-soluble edible flavor, and the wall material comprises gelatin and gum arabic.

[0010] In some embodiments of the present invention, the microcapsule paste flavor is prepared from the following raw materials: ice cubes, oil-soluble edible flavors, edible salt, gelatin, gum arabic, glutamine transaminase, propylene glycol, glacial acetic acid, guar gum and xanthan gum.

[0011] In some embodiments of the present invention, the microcapsule paste flavor is prepared from the following raw materials, measured by weight: 30 to 40 parts of ice cubes, 0.4 to 1 part of oil-soluble edible flavor, 1 to 3 parts of edible salt, 0.1 to 1 part of gelatin, 0.3 to 0.8 parts of gum arabic, 0.2 to 0.3 parts of glutamine transaminase, 0.1 to 0.5 parts of propylene glycol, 0.01 to 0.1 parts of glacial acetic acid, 0.03 to 0.1 parts of guar gum and 0.01 to 0.08 parts of xanthan gum.

[0012] In some preferred embodiments of the present invention, the microcapsule paste flavor is prepared from the following raw materials, measured by weight: 35-37 parts of ice cubes, 0.6-0.8 parts of oil-soluble edible flavors, 1.4-2 parts of edible salt, 0.3-0.6 parts of gelatin, 0.3-0.6 parts of gum arabic, 0.2-0.5 parts of glutamine transaminase, 0.2-0.3 parts of propylene glycol, 0.03-0.08 parts of glacial acetic acid, 0.05-0.1 parts of guar gum and 0.03-0.08 parts of xanthan gum.

[0013] In some more preferred embodiments of the present invention, the microcapsule paste flavor is prepared from the following raw materials: 35 to 37 parts of ice cubes, 0.6 to 0.65 parts of oil-soluble edible flavors, 1.4 to 1.5 parts of edible salt, 0.3 to 0.4 parts of gelatin, 0.3 to 0.4 parts of gum arabic, 0.2 to 0.3 parts of glutamine transaminase, 0.2 to 0.3 parts of propylene glycol, 0.05 to 0.1 parts of glacial acetic acid, 0.05 to 0.1 parts of guar gum and 0.03 to 0.08 parts of xanthan gum.

[0014] In some embodiments of the present invention, the raw materials of the microcapsule paste flavor also include 60 to 80 parts of water.

[0015] In some embodiments of the present invention, the oil-soluble edible flavor is oil-soluble black truffle flavor.

[0016] The paste microcapsule embedding method used in the present invention uses gelatin and gum arabic as wall materials, and utilizes the difference in the charging conditions of the two gums in an acidic environment to embed oil-soluble flavors. The microcapsules produced by this method have a relatively tight elastic membrane, can withstand high temperature and high humidity, have the characteristics of controlled release, and have a high yield. The microcapsules have a high oil content. By using microcapsule paste flavors for product internal adjustment and seasoning with powdered seasonings compounded with powdered microcapsules, the overall effect is better. Microcapsule paste flavors with gelatin and gum arabic as wall materials have the following advantages: better temperature resistance, which can reduce the flavor loss during use of oil-soluble flavor products with poor temperature resistance; low product cost, high cost performance, wide customer audience, and good market prospects.

[0017] The second aspect of the present invention provides a method for preparing the microcapsule paste flavor of the first aspect of the present invention, comprising the following steps:

[0018] S1: Dissolve gelatin and gum arabic in water to form wall materials, add oil-soluble flavors, homogenize and emulsify, continue stirring, add glacial acetic acid aqueous solution to adjust pH, add ice cubes to cool, glutamine transaminase, react, precipitate, and remove the supernatant;

[0019] S2: adding edible salt and a premixed solution containing xanthan gum, guar gum and propylene glycol, raising the temperature to promote colloid dispersion, and inactivating the enzyme to obtain the microcapsule paste essence.

[0020] In some embodiments of the present invention, the amount of the oil-soluble flavor in S1 is 40% to 50% of the total mass of gelatin and gum arabic.

[0021] In some preferred embodiments of the present invention, the amount of the oil-soluble flavor in S1 is 45% to 50% of the total mass of gelatin and gum arabic.

[0022] In some more preferred embodiments of the present invention, the amount of the oil-soluble flavor in S1 is 50% of the total mass of gelatin and gum arabic.

[0023] In some embodiments of the present invention, the homogenization emulsification condition in S1 is emulsification at 9000-12000 rpm for 8-15 minutes.

[0024] In some preferred embodiments of the present invention, the homogenization emulsification condition in S1 is emulsification at 9000-11000 rpm for 10-15 minutes.

[0025] In some embodiments of the present invention, the cooling in S1 is cooling to a temperature of 0°C to 15°C for a time of 0.5 to 1 hour.

[0026] In some embodiments of the present invention, the reaction conditions in S1 are 200-400 rpm for 3-5 hours.

[0027] In some preferred embodiments of the present invention, the reaction conditions in S1 are 200-300 rpm for 3-4 hours.

[0028] In some embodiments of the present invention, the pH in S1 is 3.5-4.5.

[0029] In some preferred embodiments of the present invention, the pH in S1 is 3.9-4.1.

[0030] In some embodiments of the present invention, the precipitation time in S1 is 4 to 9 hours.

[0031] In some embodiments of the present invention, the precipitation time in S1 is 7 to 8 hours.

[0032] In some embodiments of the present invention, the temperature for inactivating the enzyme in S2 is 80-90° C. and the time is 20-40 minutes.

[0033] In some embodiments of the present invention, the temperature for inactivating the enzyme in S2 is 80-90° C. and the time is 20-30 minutes.

[0034] In some embodiments of the present invention, the preparation method of the premix containing xanthan gum, guar gum and propylene glycol is as follows: xanthan gum, guar gum and propylene glycol are mixed and stirred until uniform to obtain a premix.

[0035] The fourth aspect of the present invention provides the use of the microcapsule paste flavor of the first aspect of the present invention in food.

[0036] The beneficial effects of the present invention are:

[0037] The invention uses oil-soluble edible flavor as core material, gelatin and gum arabic as wall material, and prepares microcapsule paste flavor by complex coacervation method under the action of glutamine transaminase. The obtained microcapsule paste flavor has high flavor restoration degree, excellent heat resistance, high product safety, simple production and preparation process, and broad application prospect. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 The sensory scoring diagram of the flavor products prepared in Example 1, Example 2, Comparative Example 1 and Comparative Example 2 of the present invention. DETAILED DESCRIPTION

[0039] The present invention is further described in detail below through specific examples.

[0040] It should be understood that these embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention.

[0041] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0042] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0043] Example 1

[0044] A microcapsule paste flavor is prepared from the following raw materials, measured by mass: 65 parts of water, 32 parts of ice cubes, 0.65 parts of oil-soluble edible flavor (oil-soluble black truffle flavor, composition and preparation method see Comparative Example 1), 1.47 parts of dry edible salt, 0.32 parts of gelatin, 0.32 parts of gum arabic, 0.24 parts of glutamine transaminase, 0.2 parts of propylene glycol, 0.05 parts of edible glacial acetic acid, 0.07 parts of guar gum and 0.03 parts of xanthan gum.

[0045] The preparation method of the microcapsule paste essence comprises the following steps:

[0046] (1) Add 0.32 parts of gelatin and 0.32 parts of gum arabic to 64 parts of water, stir, and place in a 55°C water bath and stir for 20 minutes until the gelatin is completely dissolved. Mix the dissolved gelatin solution and gum arabic solution, add 0.65 parts of oil-soluble black truffle essence, mix and stir, and homogenize and emulsify with a homogenizer at 10,000 rpm for 10 minutes.

[0047] (2) 0.5 parts of water and 0.05 parts of edible glacial acetic acid were mixed to prepare a 10% glacial acetic acid solution. Under stirring at a medium speed of 300-400 rpm, the 10% edible glacial acetic acid solution was added dropwise to adjust the pH value to 4.0. After stirring for 40 minutes, 32 parts of ice cubes were added and stirring was continued for 40 minutes.

[0048] (3) 0.24 parts of glutamine aminotransferase was dispersed in 0.5 parts of water, reacted at room temperature at a low speed of 300 rpm for 4 hours, and then allowed to stand for 8 hours.

[0049] (4) Remove the supernatant, stir the remaining liquid, add 1.47 parts of dry edible salt, and stir for 10 minutes. Mix 0.03 parts of xanthan gum and 0.07 parts of guar gum with 1.5 parts of propylene glycol and add them to the reaction system, and stir for 10 minutes until they are completely uniform.

[0050] (5) Raise the temperature to 80°C to fully disperse the colloid in the system, keep it for 30 minutes to inactivate the enzyme, and immediately fill it after inactivation to obtain the microcapsule paste essence.

[0051] Example 2

[0052] A microcapsule paste flavor is prepared from the following raw materials, measured by mass: 77 parts of water, 38 parts of ice cubes, 0.76 parts of oil-soluble edible flavor (oil-soluble black truffle flavor, composition and preparation method see Comparative Example 1), 1.47 parts of dry edible salt, 0.38 parts of gelatin, 0.38 parts of gum arabic, 0.28 parts of glutamine transaminase, 0.2 parts of propylene glycol, 0.05 parts of edible glacial acetic acid, 0.07 parts of guar gum and 0.03 parts of xanthan gum.

[0053] The preparation method of the microcapsule paste essence comprises the following steps:

[0054] (1) Add 0.38 parts of gelatin and 0.38 parts of gum arabic to 76 parts of water, stir, and place in a 55°C water bath and stir for 20 minutes until the gelatin is completely dissolved. Mix the dissolved gelatin solution and gum arabic solution, add 0.76 parts of oil-soluble black truffle essence, mix and stir, and homogenize and emulsify with a homogenizer at 10,000 rpm for 10 minutes.

[0055] (2) 0.5 parts of water and 0.05 parts of edible glacial acetic acid are mixed to prepare a 10% glacial acetic acid solution. Under a medium-speed stirring state of 300-400 rpm, the 10% edible glacial acetic acid solution is dropped to adjust the pH value to 4.0, and after continuous stirring for 40 minutes, 38 parts of ice cubes are added, and continuous stirring is continued for 40 minutes to obtain a microcapsule paste flavor.

[0056] (3) 0.28 parts of glutamine aminotransferase was dispersed in 0.5 parts of water, reacted at room temperature at a low speed of 300 rpm for 4 hours, and then allowed to stand for 8 hours.

[0057] (4) Remove the supernatant, stir the remaining liquid, add 1.47 parts of dry edible salt, and stir for 10 minutes. Mix 0.03 parts of xanthan gum and 0.07 parts of guar gum with 1.5 parts of propylene glycol and add them to the reaction system, and stir for 10 minutes until they are completely uniform.

[0058] (5) Raise the temperature to 80°C to fully disperse the colloid in the system, keep it for 30 minutes to inactivate the enzyme, and immediately fill it after inactivation to obtain the microcapsule paste essence.

[0059] Comparative Example 1

[0060] An oil-soluble edible black truffle flavor comprises the following components, measured by mass: 0.4 parts of octanol, 0.6 parts of 1-octen-3-ol, 0.2 parts of propylbutyrolactone, 1 part of 1-octen-3-one, 0.08 parts of octanoic acid, 0.1 parts of ethyl fenugreek lactone 97%, 0.02 parts of capric acid, 0.02 parts of acetoin, 0.03 parts of 2-methyltetrahydrofuran-3-thiol, 0.02 parts of edible glacial acetic acid, 0.03 parts of pineapple methyl ester, 0.02 parts of butyldecanoic acid, 0.02 parts of 2-octanone, 0.02 parts of dimethyl disulfide, 0.02 parts of dimethyl sulfide and 97.4 parts of caprylic acid glyceride.

[0061] The preparation method of the above-mentioned oil-soluble edible black truffle essence comprises the following steps: adding the raw materials into a glass beaker according to the above-mentioned proportion, adding a magnetic rotor and placing it on a magnetic stirrer and stirring at a low speed of 200 rpm for 10 to 15 minutes until the liquid is completely uniform, thereby obtaining the oil-soluble edible black truffle essence.

[0062] Comparative Example 2

[0063] A microcapsule paste flavor is prepared from the following raw materials, measured by mass: 65 parts of water, 32 parts of ice cubes, 0.65 parts of oil-soluble edible flavor (oil-soluble black truffle flavor, composition and preparation method see Comparative Example 1), 1.47 parts of dry edible salt, 0.64 parts of gelatin, 0.24 parts of glutamine aminotransferase, 0.2 parts of propylene glycol, 0.05 parts of edible glacial acetic acid, 0.07 parts of guar gum and 0.03 parts of xanthan gum.

[0064] The preparation method of the microcapsule paste essence comprises the following steps:

[0065] (1) Add 0.64 parts of gelatin to 64 parts of water and stir. Place in a 55°C water bath and stir for 20 minutes until the gelatin is completely dissolved. Mix the dissolved gelatin solution with 0.65 parts of oil-soluble black truffle essence and stir. Homogenize and emulsify with a homogenizer at 10,000 rpm for 10 minutes.

[0066] (2) 0.5 parts of water and 0.05 parts of edible glacial acetic acid were mixed to prepare a 10% glacial acetic acid solution. Under stirring at a medium speed of 300-400 rpm, the 10% edible glacial acetic acid solution was added dropwise to adjust the pH value to 4.0. After stirring for 40 minutes, 32 parts of ice cubes were added and stirring was continued for 40 minutes.

[0067] (3) 0.24 parts of glutamine aminotransferase was dispersed in 0.5 parts of water, reacted at room temperature at a low speed of 300 rpm for 4 hours, and then allowed to stand for 8 hours.

[0068] (4) Remove the supernatant, stir the remaining liquid, add 1.47 parts of dry edible salt, and stir for 10 minutes. Mix 0.03 parts of xanthan gum and 0.07 parts of guar gum with 1.5 parts of propylene glycol and add them to the reaction system, and stir for 10 minutes until they are completely uniform.

[0069] (5) Raise the temperature to 80°C to fully disperse the colloid in the system, keep it for 30 minutes to inactivate the enzyme, and immediately fill it after inactivation to obtain the microcapsule paste essence.

[0070] Effect Example

[0071] Sensory evaluation

[0072] The microcapsule paste flavors of Examples 1 to 2 of the present invention, the traditional liquid flavor of Comparative Example 1, and the microcapsule paste flavor using only gelatin of Comparative Example 2 are respectively applied to exactly the same meat filling and stirred evenly, wherein the addition amount of the microcapsule paste flavors of Examples 1 to 2 is 1.2% (the content of oil-soluble edible black truffle flavor in the microcapsule paste flavor is 5%), the addition amount of the oil-soluble edible black truffle flavor of Comparative Example 1 is 6‰, and the addition amount of the black truffle microcapsule paste flavor of Comparative Example 2 is 1.2% (the addition amount of oil-soluble edible black truffle flavor in the microcapsule paste flavor is 5%).

[0073] The recipe and process of Taiwanese grilled sausage are as follows:

[0074] (1) Thaw the chicken and pork at room temperature in advance, mince them and weigh the chicken and pork.

[0075] (2) Cool the tumbler, mix the weighed chicken and pork, add auxiliary materials such as sugar, salt, nitrite, carrageenan, phosphate, sodium D-isoascorbate and 1 / 2 ice water, and knead at 0-4°C.

[0076] (3) Add diced fat, starch, the microcapsule paste flavor of Example 1 or the microcapsule paste flavor of Example 2 or the traditional liquid flavor of Comparative Example 1 or the microcapsule paste flavor of Comparative Example 2 and the remaining materials and 1 / 2 ice water, and control the discharge temperature within 8°C.

[0077] (4) The mixed meat filling is quickly filled at low temperature, and the filled sausage is steamed at 75°C for 20 minutes.

[0078] (5) After the cooked sausages are cooled, they are vacuum packed and stored in a freezer at -18°C.

[0079] (6) After being stored for 24 hours, the sausages were baked at 150°C for 15 minutes, cut into small pieces, and prepared for sensory evaluation.

[0080] 15 sensory evaluators (8 females and 7 males aged between 20 and 35) were invited to conduct sensory evaluation and scoring on the grilled sausage blocks prepared from the black truffle microcapsule paste flavors of Examples 1 and 2 of the present invention, the traditional liquid flavor of Comparative Example 1, and the black truffle microcapsule powder flavor of Comparative Example 2. 1 point indicates the worst aroma performance or the lowest preference, and 10 points indicates the best aroma performance or the highest preference. The sensory evaluation indicators include aroma concentration, realism, characteristic flavor, coordination, and overall preference. After removing the highest score and the lowest score, the average score of the sensory evaluators was taken. The scoring results are shown in Tables 1 and Figure 1 .

[0081] Table 1 Sensory evaluation results of Examples 1 to 2 and Comparative Examples 1 to 2

[0082]

[0083]

[0084] Analysis of results: From the above, it can be seen that the aroma performance and the integrity of the aroma substances retained by the black truffle microcapsule paste flavor of the two embodiments under the thermal processing environment are significantly better than the black truffle microcapsule paste flavor of comparative example 2 which is only embedded with gelatin. Comparative example 2 is significantly better than the traditional liquid flavor of comparative example 1. In terms of overall aroma performance and overall coordination, the black truffle microcapsule paste flavor of the two embodiments is also better than the traditional liquid flavor of comparative example 1. The grilled sausage directly added with traditional flavors tastes too technological and has an uncoordinated flavor, while the grilled sausage using black truffle microcapsule paste has a softer flavor, and some microcapsules are slowly released as they chew.

[0085] The paste microcapsule embedding method used in the present invention uses gelatin and gum arabic as wall materials, and utilizes the difference in the charging conditions of the two gums in an acidic environment to embed oil-soluble flavors. The microcapsules produced by this method have a relatively tight elastic membrane, can withstand high temperature and high humidity, have the characteristics of controlled release, and have a high yield. The microcapsules have a high oil content. By using microcapsule paste flavors for product internal adjustment and seasoning with powdered seasonings compounded with powdered microcapsules, the overall effect is better. Microcapsule paste flavors with gelatin and gum arabic as wall materials have the following advantages: better temperature resistance, which can reduce the flavor loss during use of oil-soluble flavor products with poor temperature resistance; low product cost, high cost performance, wide customer audience, and good market prospects.

[0086] The embodiments of the present invention are described in detail above in conjunction with the accompanying drawings, but the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in the relevant technical field without departing from the purpose of the present invention. In addition, the embodiments of the present invention and the features in the embodiments can be combined with each other without conflict.

Claims

1. A microcapsule paste flavor, characterized in that: The microcapsule paste flavor comprises a core material and a wall material, wherein the core material comprises an oil-soluble edible flavor, and the wall material comprises gelatin and gum arabic.

2. The microcapsule paste flavor according to claim 1, characterized in that: The microcapsule paste flavor is prepared from the following raw materials: ice cubes, oil-soluble edible flavor, edible salt, gelatin, gum arabic, glutamine transaminase, propylene glycol, glacial acetic acid, guar gum and xanthan gum.

3. The microcapsule paste flavor according to claim 2, characterized in that: The microcapsule paste flavor is prepared from the following raw materials, by weight: 30 to 40 parts of ice cubes, 0.4 to 1 part of oil-soluble edible flavor, 1 to 3 parts of edible salt, 0.1 to 1 part of gelatin, 0.3 to 0.8 part of gum arabic, 0.2 to 0.6 part of glutamine transaminase, 0.1 to 0.5 part of propylene glycol, 0.01 to 0.1 part of glacial acetic acid, 0.03 to 0.1 part of guar gum and 0.01 to 0.08 part of xanthan gum.

4. The microcapsule paste flavor according to any one of claims 1 to 3, characterized in that: The oil-soluble edible flavor is oil-soluble black truffle flavor.

5. The method for preparing the microcapsule paste flavor according to any one of claims 1 to 4, comprising the following steps: S1: Dissolve gelatin and gum arabic in water to form wall materials, add oil-soluble flavors, homogenize and emulsify, continue stirring, add glacial acetic acid aqueous solution to adjust pH, add ice cubes to cool, glutamine transaminase, react, precipitate, and remove the supernatant; S2: adding edible salt and a premixed solution containing xanthan gum, guar gum and propylene glycol, raising the temperature to promote colloid dispersion, and inactivating the enzyme to obtain the microcapsule paste essence.

6. The preparation method according to claim 5, characterized in that: The amount of the oil-soluble flavor in S1 is 40% to 50% of the total mass of gelatin and gum arabic.

7. The preparation method according to claim 5, characterized in that: The homogenization emulsification conditions in S1 are emulsification at 9000-12000 rpm for 8-15 minutes.

8. The preparation method according to any one of claims 5 to 7, characterized in that The reaction conditions in S1 are 200-400 rpm for 3-5 hours.

9. The preparation method according to any one of claims 5 to 7, characterized in that: The pH in S1 is 3.5-4.5; and / or the temperature for inactivating the enzyme in S2 is 80-90° C. and the time is 20-40 minutes.

10. Use of the microcapsule paste flavors according to claims 1 to 4 in food.

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