Special natural composite seasoning for removing tissue protein beany flavor and application of special natural composite seasoning for removing tissue protein beany flavor
By using a composite seasoning of yeast extract, rosemary extract, licorice powder, garlic powder and onion powder, the problem of bean smell generated by soy tissue protein during processing is solved, effectively covering the bean smell and antioxidant effect of bean smell is achieved, and the quality of soy food is improved.
Patent Information
- Application Number
- CN202510055003.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-14
- Publication Date
- 2025-03-28
AI Technical Summary
The bean smell produced by soy tissue protein during processing limits its development as a meat substitute. The existing removal methods have problems such as complex operations, which may affect the functional characteristics of the protein or have chemical residues.
Using a natural composite seasoning, including yeast extract, rosemary extract, licorice powder, garlic powder and onion powder, the mixture and masking of these ingredients removes the bean smell of soy tissue protein.
This compound seasoning not only effectively covers the bean smell of soy tissue protein, but also has antioxidant effects, preventing the occurrence of Maillard reactions, thereby improving the development and utilization value of soy foods.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a natural de-texturized protein beany flavor special composite seasoning and application thereof. Background Art
[0003] Soybean is a very important crop in the world. It is rich in nutrients such as protein, fatty acids, phospholipids and various minerals, and is a huge plant protein resource. With the continuous change of people's dietary structure, scholars from various countries are actively committed to the deep processing research of soybeans and have successively developed a variety of soybean foods.
[0004] Soybean textured protein is made of plant soy protein as the main raw material. Other auxiliary materials may or may not be added according to the needs. After being mixed evenly, the organizational morphology of the protein is changed by mechanical or chemical methods, so that the protein molecules are neatly arranged and have an organizational structure in the same direction. It is a meat substitute with the fiber structure and taste of meat, commonly known as artificial meat or plant protein meat. Plant meat can not only avoid the pollution caused by animal meat in the production and processing process, but also has the advantages of high protein, low fat and low cholesterol. However, in the processing and production of soy food, different degrees of beany smell are often produced, which makes many people unacceptable, thus limiting the development of soy food.
[0005] Flavor is the primary sensory characteristic that consumers consider when choosing food. The unique beany smell of soy textured protein limits its development as a meat substitute. Although there have been studies on the flavor of soy textured protein, there are few studies on the key aroma substances of the beany smell of soy textured protein, and the research results are not the same; the currently commonly used methods for removing the beany smell, such as physical methods (such as heating, adsorption, etc.), have the disadvantages of complex operation and possible impact on the functional properties of protein; chemical methods (such as adding some chemical reagents for treatment) may have the hidden danger of chemical residues, which do not meet the requirements of food safety and naturalness; other single seasonings are often not ideal in removing the smell. Summary of the invention
[0006] In order to solve the above problems, the present invention provides a natural destructured protein beany flavor special composite seasoning and application thereof, and the present invention is achieved through the following technical solutions.
[0007] The invention discloses a special composite seasoning for natural de-texturized protein beany flavor. The composite seasoning comprises the following raw materials by weight percentage: 90-99% yeast extract, 1-5% rosemary extract, 1-5% liquorice powder, 1-4% garlic powder and 1-4% onion powder.
[0008] Furthermore, the weight percentages of the raw materials in the composite seasoning are: 96% yeast extract, 1% rosemary extract, 1% licorice powder, 1% garlic powder, and 1% onion powder.
[0009] Furthermore, the yeast extract is obtained by washing, drying and pasteurizing the yeast strain.
[0010] Furthermore, the licorice powder, garlic powder and onion powder are screened through an 80-mesh sieve.
[0011] Furthermore, the rosemary extract is deodorized.
[0012] Furthermore, the compound seasoning is prepared by mixing its constituent raw materials, and the impurities are removed by sieving after the mixing operation.
[0013] The invention discloses a special composite seasoning for removing the beany smell of natural de-texturized protein, which is used for removing the beany smell of textured protein.
[0014] The beneficial effects of the present invention are that the natural destructured protein beany flavor special composite seasoning proposed by the present invention can be added in the production process of soybean textured protein to play an antioxidant role, prevent soybean protein from being subjected to high pressure, high temperature and shear force during the extrusion process, and cause Maillard reaction to generate aldehydes, amines, hydrogen sulfide and other substances; at the same time, it can cover up the bad flavor substances generated by the raw materials during the processing, thereby greatly improving the development and utilization value of soybean food. DETAILED DESCRIPTION
[0015] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0016] The invention discloses a special composite seasoning for natural de-texturized protein beany flavor. The composite seasoning comprises the following raw materials by weight percentage: 90-99% yeast extract, 1-5% rosemary extract, 1-5% liquorice powder, 1-4% garlic powder and 1-4% onion powder.
[0017] During the production of soybean textured protein, low molecular volatile gases such as alcohols, aldehydes and ketones are generated after lipoxygenase oxidizes unsaturated fatty acids due to high temperature, which produces a beany smell. The composite seasoning of the present invention can mask the beany smell of soybean textured protein.
[0018] In the present invention, all raw materials are of natural plant origin, which meets the current consumer demand for natural, healthy, and zero food additives, does not have food safety hazards such as chemical residues, and is harmless to human health during use.
[0019] in:
[0020] Yeast extract is a flavor masking agent that can cover up the off-flavor caused by soy textured protein, balance various flavors, and adjust the flavor ratio of the product.
[0021] Licorice powder, garlic powder and onion powder are used as flavoring spices.
[0022] Rosemary extract is a natural antioxidant that can delay the Maillard reaction of soy protein to produce aldehydes, amines, hydrogen sulfide and other substances due to the high pressure, high temperature and shear force during the extrusion process.
[0023] Preferably, the weight percentages of the raw materials in the composite seasoning are: 96% yeast extract, 1% rosemary extract, 1% licorice powder, 1% garlic powder, and 1% onion powder.
[0024] Preferably, the yeast extract is obtained by washing, drying and pasteurizing the yeast strain.
[0025] Yeast extract, as the main raw material, is an inactive yeast. It is a whole-cell product made from yeast strains that have been washed, dried and pasteurized and does not contain any added substances.
[0026] Preferably, the licorice powder, garlic powder and onion powder are sieved through an 80-mesh sieve.
[0027] Preferably, the rosemary extract is deodorized.
[0028] Rosemary extract is directly extracted from natural plant raw materials and deodorized.
[0029] Preferably, the compound seasoning is prepared by mixing its constituent raw materials, and the impurities are removed by sieving after the mixing operation.
[0030] The invention discloses a special composite seasoning for removing the beany smell of natural de-texturized protein, which is used for removing the beany smell of textured protein.
[0031] The present invention has the following embodiments:
[0032] Example 1
[0033] The compound seasoning is prepared according to the weight percentage of the raw materials: 96% of yeast extract, 1% of rosemary extract, 1% of licorice powder, 1% of garlic powder, and 1% of onion powder.
[0034] The production process is as follows:
[0035] Grind the food soybean meal into powder below 20 mesh; weigh the food soybean meal and compound seasoning and mix them; pass the mixed and stirred materials through a 20-mesh sieve; add steam and water to the sieved materials while entering the modulator to make the materials reach a certain moisture content; use the extruder to expand, cool, and solidify the materials into products; cut the products into required sizes; use a dryer to dry the cut products to further control the moisture content of the finished products.
[0036] Example 2
[0037] The weight percentages of the raw materials are as follows: 95% of yeast extract, 5% of rosemary extract, 0% of licorice powder, 0% of garlic powder, and 0% of onion powder to prepare the composite seasoning.
[0038] In this embodiment, no spices are added, and the production process is the same as that of Example 1.
[0039] Example 3
[0040] The weight percentage of raw materials: yeast extract 94%, rosemary extract 0%, licorice powder 2%, garlic powder 2%, and onion powder 2% are used to prepare the compound seasoning.
[0041] In this embodiment, no rosemary extract is added, and the preparation process is the same as that in Example 1.
[0042] The sensory evaluation of the textured soybean protein was conducted for the above three embodiments, and the evaluation criteria are shown in Table 1.
[0043] Table 1 Sensory scoring standard for soybean textured protein
[0044]
[0045] According to the scoring criteria in Table 1, the products made from the three compound seasonings of Examples 1 to 3 were scored, and the scoring results are shown in Table 2.
[0046] Table 2 Scores of soybean textured protein products made in different embodiments
[0047] Example Appearance bitterness Astringency Sweetness Beany smell Overall evaluation Total score / points Example 1 9 15 8 8 29 20 89 Example 2 8 13 7 9 26 17 80 Example 3 8 12 6 9 23 18 76
[0048] In Table 2, Example 1 has an appearance score of 9 points, the surface of the soy protein is light yellow, shiny, and free of powder; the bitterness score is 15 points, and the soy protein has no bitterness; the astringency score is 8 points, and the soy protein has no astringency; the sweetness score is 8 points, and the soy protein has no sweetness; the beany smell score is 29 points, and the soy protein has no beany smell; the overall evaluation score is 20 points, and the soy protein has high quality, with a maximum total score of 89 points; Implementation Case 2 has no spices, and the bitterness and beany smell scores are low, with a total score of 78 points; Implementation Case 3 has no rosemary extract, and the bitterness, astringency, and beany smell scores are low, with a total score of 76 points.
[0049] Therefore, the use of yeast extract, spices, and rosemary extract can effectively cover up the odor caused by vegetarian protein, balance various flavors, adjust the flavor ratio of the product, delay the effects of high pressure, high temperature, and shear force on soy protein during the extrusion process, and avoid the Maillard reaction to produce aldehydes, amines, hydrogen sulfide and other substances.
[0050] The preferred embodiments of the present invention disclosed above are only used to help explain the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to only specific implementation methods. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.
Claims
1. A natural de-texturized protein beany flavor special composite seasoning, characterized in that: The compound seasoning comprises the following raw materials by weight percentage: Yeast extract 90-99%, rosemary extract 1-5%, liquorice powder 1-5%, garlic powder 1-4%, onion powder 1-4%.
2. The natural destructured protein beany flavor special composite seasoning according to claim 1, characterized in that: The weight percentages of the raw materials in the composite seasoning are: 96% yeast extract, 1% rosemary extract, 1% liquorice powder, 1% garlic powder and 1% onion powder.
3. The natural destructured protein beany flavor special composite seasoning according to claim 1, characterized in that: The yeast extract is obtained by washing, drying and pasteurizing the yeast strain.
4. The natural destructured protein beany flavor special composite seasoning according to claim 1, characterized in that: The licorice powder, garlic powder and onion powder are screened through an 80-mesh sieve.
5. The natural destructured protein beany flavor special composite seasoning according to claim 1, characterized in that: The rosemary extract is deodorized.
6. The natural destructured protein beany flavor special composite seasoning according to claim 1, characterized in that: The compound seasoning is prepared by mixing its constituent raw materials, and after the mixing operation, the mixture is sieved to remove impurities.
7. Use of a natural destructured protein beany flavor special composite seasoning according to any one of claims 1 to 6, characterized in that: It is used to remove the beany taste of textured protein.