Meat flavor seasoning containing snails and snails and preparation method of meat flavor seasoning
By reacting substances such as thiamine, cysteine or its hydrochloride under specific conditions, a meat-flavored flavor seasoning containing snails and snails is solved, and the problem of the inability to generate snail ring meat-flavored substances in the prior art is solved, thereby achieving the provision of natural meat-flavored flavors and reducing industrial costs.
Patent Information
- Application Number
- CN202411895912.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-23
- Publication Date
- 2025-03-25
AI Technical Summary
The prior art has not yet been able to produce spiral ring meat aroma substances by degrading vitamin B1, and cannot effectively provide natural meat aroma flavor seasonings.
By mixing thiamine, cysteine or its hydrochloride, catalyst, dihydrogen phosphate, acid and water in a closed environment, reacting at 80 to 130°C for 70 to 300 minutes, a meat-flavored seasoning containing snails and snails was produced.
The spiral ring meat aroma substance is generated through vitamin B1 degradation, providing natural meat aroma flavor seasonings, enriching the flavor level of the seasonings, meeting the market's demand for natural aromas, and reducing industrial costs.
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Figure CN119679128A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to a meat-flavored seasoning containing snails and snails and a preparation method thereof, belonging to the technical field of food additives. Background Art
[0002] In meat processing and condiment manufacturing, the formation of meaty aroma is a complex chemical process, which usually involves the reaction of multiple amino acids, sugars and fatty acids. The condiment industry is increasingly developing in the direction of natural and healthy, and consumers are gradually reducing their dependence on synthetic flavors and preferring to use flavoring ingredients from natural sources. Vitamin B1 (thiamine), as a widely used water-soluble vitamin, not only plays an important role in biological metabolism, but also attracts attention as a flavor enhancer in the food industry. Existing studies have shown that when vitamin B1 is degraded under high temperature, acidic or alkaline conditions, it can generate some compounds with meaty characteristics. At present, there are no reports on the generation of spirocyclic meaty aroma substances by degrading vitamin B1. Summary of the invention
[0003] In view of this, the object of the present invention is to provide a meat-flavored seasoning containing snails and snails and a preparation method thereof.
[0004] To achieve the above objectives, the technical solution of the present invention is as follows.
[0005] A method for preparing a meaty flavor seasoning containing snails and snails, the method comprising the following steps:
[0006] In a sealed reaction container, thiamine, cysteine or cysteine hydrochloride, a catalyst, dihydrogen phosphate, an acid and water with a purity higher than that of deionized water are mixed, and the mixture is reacted at 80 to 130° C. for 70 to 300 minutes. After the reaction is completed, a meat-flavored seasoning containing snails and snails is obtained;
[0007] Wherein, the catalyst is a food iron fortifier; the acid is phosphoric acid and / or lactic acid;
[0008] The spiro-additive spiro is hexahydro-2',3A-dimethylspiro[1,3-dithio[4,5-B]furan-2,3'(2'H)-furan].
[0009] Preferably, the mass ratio of the thiamine, cysteine or cysteine hydrochloride, catalyst, dihydrogen phosphate, acid and water with a purity higher than deionized water is 1:0.35-3:0.05-0.14:0.5-3:0.1-1:3-30. More preferably, the mass ratio of the thiamine, cysteine or cysteine hydrochloride, catalyst, dihydrogen phosphate, acid and water with a purity higher than deionized water is 1:0.5-1:0.08-0.12:1.5-2:0.5-1:3-5.
[0010] Preferably, the dihydrogen phosphate is potassium dihydrogen phosphate and / or sodium dihydrogen phosphate.
[0011] Preferably, the catalyst is ammonium ferric citrate and / or ferrous gluconate.
[0012] Preferably, the reaction temperature is 100-120° C., and the reaction time is 150-200 min.
[0013] Preferably, in the meaty flavor seasoning, the mass fraction of snails and snails is greater than 3%.
[0014] Preferably, the meaty flavor seasoning containing snails and snails is added to a non-polar organic solvent for extraction, the organic phase is collected, dried, filtered, and the filtrate is distilled under reduced pressure to remove the solvent to obtain a meaty flavor seasoning containing snails and snails with a snail content of more than 50%.
[0015] Preferably, the meaty flavor seasoning containing snails and snails is first subjected to reduced pressure distillation at 6-8 mmHg and 110-120° C. to remove low-boiling volatile substances, and then subjected to reduced pressure distillation at 2-4 mmHg and 110-120° C. to obtain a meaty flavor seasoning containing snails and snails with a snail content of more than 85%.
[0016] A meaty flavor seasoning containing snails and snails is prepared by the above method.
[0017] Beneficial Effects
[0018] The present invention provides a meaty flavor seasoning containing snails and snails and a preparation method thereof, wherein sulfate is reacted in a closed environment where cysteine or its hydrochloride, a catalyst, dihydrogen phosphate, an acid and water coexist to generate a meaty flavor seasoning containing snails and snails, which can not only enrich the flavor levels of the seasoning and meet the market demand for natural aroma, but also provide a new technical path and economic benefits for the sustainable development of the food industry, and promote the development and application of natural seasonings. The method can effectively improve the utilization rate of thiamine hydrochloride, reduce the cost of using it in industry, and is simple to operate, suitable for mass preparation, and has broad application prospects. BRIEF DESCRIPTION OF THE DRAWINGS
[0019] Figure 1 4 is a process flow chart of the method described in the embodiment.
[0020] Figure 2 This is the GC-MS peak time diagram of the spiro-added spiro substance in Example 1.
[0021] Figure 3 This is the mass spectrum of the spiro-plus-spiro substance in Example 1.
[0022] Figure 4 This is the sensory evaluation spider web diagram of Example 1.
[0023] Figure 5 It is a spider web diagram of sensory evaluation of Example 1 and the comparative example. DETAILED DESCRIPTION
[0024] The present invention will be further described in detail below in conjunction with specific embodiments.
[0025] In the following examples and comparative examples, the seasoning was analyzed by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry. The specific operation was as follows: 1.000 g of the sample was accurately weighed in a 20 ml injection bottle, 0.1 g of the internal standard solution (internal standard solution: glycerol diluted to 0.01% concentration of 2-methyl-3-heptanone), the equilibrium temperature of the pretreatment was 60 ° C, kept warm for 20 minutes, and adsorbed for 20 minutes. After the headspace-solid phase microextraction adsorption was completed, the automatic sampler inserted the adsorption needle into the injection port of the GC and analyzed for 5 minutes. The volatile aroma components of the reaction flavor were analyzed by gas chromatography-mass spectrometry system. The adsorption needle of the solid phase microextraction was analyzed at the injection port of the gas chromatograph after adsorbing the aroma, and entered the mass spectrometer detector after separation by the gas chromatography column. DB-WAX capillary column (60m×0.25mm, 0.25μm); program heating: initial temperature 40 ° C, maintained for 3 minutes, heated to 230 ° C at 3 ° C / min, and maintained for 10 minutes. Carrier gas (He), constant flow rate mode, 1mL / min, injection port temperature 250℃, pressure 16.087psi, split ratio 5:1, septum purge flow 5mL / min. Electron impact ion source (EI), electron energy 70eV, transmission line temperature 250℃, ion source temperature 230℃, quadrupole temperature 150℃, mass scan range m / z range 30-550, headspace injection is used to analyze the content of spiro plus spiro in product A. For the analysis of the content of spiro plus spiro in product B and product C, direct injection analysis is performed by GC-MS: prepare the standard curve of spiro plus spiro in advance, take 0.001g of sample product and add it to 1.00g of n-hexane solution, inject 1ul, and analyze the content of spiro plus spiro. The program heating conditions are the same as above.
[0026] Example 1
[0027] like Figure 1 As shown, 1.00 parts (mass fractions, the same below) of thiamine hydrochloride, 0.75 parts of cysteine, 0.10 parts of ammonium ferric citrate, 1.50 parts of sodium dihydrogen phosphate, 0.50 parts of phosphoric acid, and 4 parts of deionized water were placed in a pressure-resistant sealed tube, stirred at 120°C for 150 minutes, the heating was stopped, and the mixture was cooled to room temperature to obtain product A1 (a meat-flavored seasoning containing snail plus snail). The GC-MS peak time and mass spectrum results of the snail plus snail substance are shown in FIG. Figure 2-3 As shown; product A1 was analyzed and the mass content of spiro-added spiro was determined to be 9.20%.
[0028] Take 20.0g of product A1 and distill under reduced pressure: first distill under reduced pressure at 7mmHg and 120°C to remove low-boiling volatile substances; then switch to 3mmHg and 120°C to distill under reduced pressure to obtain product B1, 1.380g of light yellow liquid. Product B1 was analyzed and the mass proportion of the screw plus screw was determined to be 95%.
[0029] Take 20.0g of product A1, add 10.0g of n-hexane to extract, separate, collect the organic phase, repeat 3 times, combine the organic phases, dry over anhydrous sodium sulfate, filter with diatomaceous earth, and remove the solvent by vacuum distillation to obtain product C1, 1.748g of light yellow liquid. Product C1 was analyzed and the mass proportion of spiro plus spiro was determined to be 87%.
[0030] Based on basic seasoning (2 g cysteine, 4 g xylose, 10 g water, reacted at 110°C for 2 hours), different proportions of products A1, B1, and C1 were added after the reaction for tasting. The tasting concentration was: 0.1% mixture added to 100 g water.
[0031] The sensory evaluation was conducted with reference to the reported evaluation method (Food Chemistry, 2022, 387, 132890, Foods, 2024, 13, 995). Ten people participated in the sensory evaluation and the average value was taken after scoring. The specific evaluation results are as follows: Figure 4 .
[0032] Example 2
[0033] 1.00 parts of thiamine hydrochloride, 0.75 parts of cysteine, 0.10 parts of ferrous gluconate, 1.80 parts of potassium dihydrogen phosphate, 0.75 parts of phosphoric acid, and 4 parts of deionized water were placed in a pressure-resistant sealed tube, stirred at 110°C for 180 minutes, and the heating was stopped and cooled to room temperature to obtain product A2. Product A2 was analyzed and the mass content of spiro-added spiro was determined to be 7.80%.
[0034] Take 20.0g of product A2 and distill under reduced pressure: first distill under reduced pressure at 7mmHg and 120°C to remove low-boiling volatile substances; then switch to 3mmHg and 120°C to distill under reduced pressure to obtain product B2, 1.170g of light yellow liquid. Product B2 was analyzed and the mass proportion of the screw plus screw was determined to be 97%.
[0035] Take 20.0g of product A2, add 10.0g of n-hexane to extract, separate, collect the organic phase, repeat 3 times, combine the organic phases, dry over anhydrous sodium sulfate, filter with diatomaceous earth, and remove the solvent by vacuum distillation to obtain product C2, 1.482g of light yellow liquid. Product C2 was analyzed and the mass proportion of spiro plus spiro was determined to be 82%.
[0036] Example 3
[0037] 1.00 parts of thiamine hydrochloride, 1.00 parts of cysteine, 0.10 parts of ferrous gluconate, 1.80 parts of potassium dihydrogen phosphate, 0.75 parts of phosphoric acid, and 4 parts of deionized water were placed in a pressure-resistant sealed tube, stirred at 110°C for 180 minutes, and the heating was stopped and cooled to room temperature to obtain product A3. Product A3 was analyzed and the mass content of spiro-added spiro was determined to be 7.34%.
[0038] Take 20.0g of product A3 and distill under reduced pressure: first, distill under reduced pressure at 7mmHg and 120°C to remove low-boiling volatile substances; then switch to 3mmHg and distill under reduced pressure at 120°C to obtain product B3, 1.101g of light yellow liquid. Product B3 was analyzed and the mass proportion of the screw plus screw was determined to be 94%.
[0039] Take 20.0g of product A3, add 10.0g of n-hexane to extract, separate, collect the organic phase, repeat 3 times, combine the organic phases, dry over anhydrous sodium sulfate, filter with diatomaceous earth, and remove the solvent by vacuum distillation to obtain product C3, 1.395g of light yellow liquid. Product C3 was analyzed and the mass proportion of spiro plus spiro was determined to be 71%.
[0040] Example 4
[0041] 1.00 parts of thiamine hydrochloride, 0.75 parts of cysteine, 0.10 parts of ammonium ferric citrate, 1.50 parts of sodium dihydrogen phosphate, 0.50 parts of phosphoric acid, and 5 parts of deionized water were placed in a pressure-resistant sealed tube, stirred at 120°C for 150 minutes, and then the heating was stopped and cooled to room temperature to obtain product A4. Product A4 was analyzed and the mass content of spiro-added spiro was determined to be 7.32%.
[0042] Take 20.0g of product A4 and perform vacuum distillation: first, remove low-boiling volatile substances by vacuum distillation at 7mmHg and 120°C; then switch to 3mmHg and 120°C to obtain product B4, 1.098g of light yellow liquid. Product B4 was analyzed and the mass proportion of the screw plus the screw was determined to be 90%.
[0043] Take 20.0g of product A4, add 10.0g of n-hexane to extract, separate, collect the organic phase, repeat 3 times, combine the organic phases, dry over anhydrous sodium sulfate, filter with diatomaceous earth, and remove the solvent by vacuum distillation to obtain product C4, 1.391g of light yellow liquid. Product C4 was analyzed and the mass proportion of spiro plus spiro was determined to be 62%.
[0044] Example 5
[0045] 1.00 parts of thiamine hydrochloride, 0.75 parts of cysteine, 0.05 parts of ammonium ferric citrate, 0.05 parts of ferrous gluconate, 1.00 parts of sodium dihydrogen phosphate, 1.00 parts of potassium dihydrogen phosphate, 1.00 parts of lactic acid, and 4 parts of deionized water were placed in a pressure-resistant sealed tube, stirred at 100°C for 200 minutes, and the heating was stopped and cooled to room temperature to obtain product A5. Product A5 was analyzed and the mass content of spiro-added spiro was determined to be 6.86%.
[0046] Take 20.0g of product A5 and distill under reduced pressure: first distill under reduced pressure at 7mmHg and 120°C to remove low-boiling volatile substances; then switch to 3mmHg and 20°C to distill under reduced pressure to obtain product B5, 1.029g of light yellow liquid. Analyze product B18, and determine that the mass proportion of spiro plus spiro is 91%.
[0047] Take 20.0g of product A5, add 10.0g of n-hexane to extract, separate, collect the organic phase, repeat 3 times, combine the organic phases, dry over anhydrous sodium sulfate, filter with diatomaceous earth, and remove the solvent by vacuum distillation to obtain product C5, 1.303g of light yellow liquid. Product C5 was analyzed and the mass proportion of spiro plus spiro was determined to be 75%.
[0048] Example 6
[0049] In this example, the mass fraction of cysteine is 0.35 parts, and the rest is the same as in Example 1, to obtain product A6. Product A6 was analyzed, and the mass content of spiro-added spiro was determined to be 3.6%.
[0050] Example 7
[0051] In this example, the mass fraction of cysteine is 0.5 parts, and the rest is the same as in Example 1, to obtain product A7. Product A7 was analyzed, and the mass content of spiro-added spiro was determined to be 5.20%.
[0052] Example 8
[0053] In this example, the mass fraction of sodium dihydrogen phosphate is 0.5 parts, and the rest is the same as in Example 1, to obtain product A8. Product A8 was analyzed, and the mass content of spiro-added spiro was determined to be 3.12%.
[0054] Comparative Example 1
[0055] 1.00 part of thiamine hydrochloride, 0.35 part of cysteine and 3 parts of deionized water were placed in a pressure-resistant sealed tube, stirred at 120°C for 100 minutes, and then the heating was stopped and the mixture was cooled to room temperature. The product was analyzed and no spiro-addition spiro was detected.
[0056] Comparative Example 2
[0057] In this comparative example, sodium dihydrogen phosphate was replaced by sodium phosphate or potassium phosphate, and the rest was the same as in Example 1. The product was analyzed, and no spiro-addition spiro was detected.
[0058] Comparative Example 3
[0059] In this comparative example, ammonium ferric citrate was replaced by magnesium sulfate, iron sulfate, zinc sulfate, copper sulfate or copper gluconate, and the rest was the same as in Example 1. The product was analyzed, and no spiro-addition spiro was detected.
[0060] Comparative Example 4
[0061] In this comparative example, phosphoric acid was replaced by propionic acid, citric acid or acetic acid, and the rest was the same as in Example 1. The product was analyzed, and no spiro-addition spiro was detected.
[0062] Comparative Example 5
[0063] In this comparative example, water was replaced by propylene glycol or glycerol, and the rest was the same as in Example 1. The product was analyzed, and no spiro-addition spiro was detected.
[0064] The sensory evaluation method in Example 1 was used to evaluate the basic reaction solution in Example 1, the basic reaction solution with 0.5% product A1 added, and the basic reaction solutions with 0.5% product A1 added in Comparative Examples 1, 2, 3, 4, and 5. The specific evaluation results are as follows: Figure 5 .
[0065] In summary, the invention includes but is not limited to the above embodiments. Any equivalent substitution or partial improvement made under the spirit and principle of the invention shall be deemed to be within the protection scope of the invention.
Claims
1. A method for preparing a meaty flavor seasoning containing snails and snails, characterized in that: The method steps include: In a sealed reaction container, thiamine, cysteine or cysteine hydrochloride, a catalyst, dihydrogen phosphate, an acid and water with a purity higher than that of deionized water are mixed, and the mixture is reacted at 80 to 130° C. for 70 to 300 minutes. After the reaction is completed, a meat-flavored seasoning containing snails and snails is obtained; Wherein, the catalyst is a food iron fortifier; the acid is phosphoric acid and / or lactic acid; The spiro-added spiro is hexahydro-2',3A-dimethylspiro[1,3-dithio[4,5-B]furan-2,3'(2'H)-furan].
2. The method for preparing a meat-flavored seasoning containing snails and snails as claimed in claim 1, characterized in that: The mass ratio of the thiamine, cysteine or cysteine hydrochloride, catalyst, dihydrogen phosphate, acid and water with a purity higher than deionized water is 1:0.35-3:0.05-0.14:0.5-3:0.1-1:3-30.
3. The method for preparing a meat-flavored seasoning containing snails and snails as claimed in claim 1, characterized in that: The mass ratio of the thiamine, cysteine or cysteine hydrochloride, catalyst, dihydrogen phosphate, acid and water with a purity higher than deionized water is 1:0.5-1:0.08-0.12:1.5-2:0.5-1:3-5.
4. The method for preparing a meat-flavored seasoning containing snails and snails as claimed in claim 1, characterized in that: The dihydrogen phosphate is potassium dihydrogen phosphate and / or sodium dihydrogen phosphate.
5. The method for preparing a meat-flavored seasoning containing snails and snails as claimed in claim 1, characterized in that: The catalyst is ammonium ferric citrate and / or ferrous gluconate.
6. The method for preparing a meaty flavor seasoning containing snails and snails as claimed in claim 1, characterized in that: The reaction temperature is 100-120°C, and the reaction time is 150-200 minutes.
7. The method for preparing a meaty flavor seasoning containing snails and snails as claimed in claim 1, characterized in that: In the meaty flavor seasoning, the mass fraction of snails and snails is more than 3%.
8. The method for preparing a meaty flavor seasoning containing snails and snails as claimed in any one of claims 1 to 7, characterized in that: The meaty flavor seasoning containing snails and snails is added into a non-polar organic solvent for extraction, the organic phase is collected, dried, filtered, and the filtrate is decompressed and distilled to remove the solvent to obtain the meaty flavor seasoning containing snails and snails with a content of more than 50%.
9. The method for preparing a meaty flavor seasoning containing snails and snails as claimed in any one of claims 1 to 7, characterized in that: The meaty flavor seasoning containing snails and snails is first subjected to reduced pressure distillation at 6-8 mmHg and 110-120° C. to remove low-boiling volatile substances, and then subjected to reduced pressure distillation at 2-4 mmHg and 110-120° C. to obtain a meaty flavor seasoning containing snails and snails with a snail content of more than 85%.
10. A meaty flavor seasoning containing snails and snails, characterized in that: It is prepared by the method according to any one of claims 1 to 9.