Salt roasted chicken flavor essence and preparation process thereof

Abstract

The salt roasted chicken flavor essence comprises the following components in percentage by weight: 22% of zymolyte, 30% of soybean protein hydrolysate, 11% of a flavor modifier, 15% of a taste regulator and 17% of a curing stabilizer. Through the zymolyte and the soybean protein hydrolysate, the flavor precursor is released to the maximum extent through an enzymolysis process, efficient generation of characteristic flavor substances is ensured, in addition, soybean protein is used for replacing part of animal protein, so that the raw material cost is reduced by 38% compared with that of a whole animal protein system; in addition, a three-in-one flavor profile of baking, spicy flavor and meat flavor is constructed, the trend of label cleaning is met, and the health requirement is met. In addition, volatile components and thermosensitive substances are added in batches, the retention rate of key aroma components is increased to 82%, edible salt and potassium chloride are compounded according to the ratio of 5: 3, and the salty taste intensity is maintained while the sodium content is reduced by 28%.

Description

Technical Field

[0001] The invention relates to the field of flavors, and in particular to a salt-baked chicken flavor essence and a preparation process thereof. Background Art

[0002] The existing processes mostly adopt a simple compounding method of directly adding synthetic flavors (such as ethyl maltol, 2-methyl-3-furanthiol) and unhydrolyzed animal fats, resulting in a single characteristic flavor (the synergy between "baked aroma" and "spicy ginger aroma" in sensory evaluation is only 52%, 38% lower than that of the present technical solution), and due to the lack of a scientific phased enzymatic hydrolysis process, the utilization rate of by-products such as chicken skeletons is less than 60% (this technology reaches 92%), and the cost of raw materials remains high (the production cost of the existing product is about 48.2 yuan / kg); at the same time Existing flavors rely on high-salt formulas (sodium content ≥ 12g / 100g) to cover up flavor defects, which not only fails to meet the low-sodium health needs, but also causes the product agglomeration rate to be as high as 15% due to the crystallization of sodium chloride; in addition, existing flavors generally use chemical synthetic pigments (such as Allura Red and Sunset Yellow) to simulate the color of salt-baked chicken, which has problems such as unnatural coloring (color difference ΔE ≥ 6.5) and low consumer acceptance. The comprehensive technological lag can no longer meet the core needs of the modern food industry for flavor precision, clean labels, and cost reduction and efficiency improvement. Summary of the invention

[0003] In order to solve the above problems, the present invention provides a salt-baked chicken flavor essence, which comprises, by weight percentage, 22% of enzymatic hydrolysate, 30% of soy protein hydrolyzate, 11% of flavor modifier, 15% of taste regulator and 17% of solidification stabilizer.

[0004] Furthermore, the soy protein hydrolyzate includes hydrolyzed soy protein and yeast extract, wherein, by weight percentage, the hydrolyzed soy protein is 18% and the yeast extract is 12%.

[0005] Furthermore, the flavor modifier is composed of galangal essential oil, star anise extract, heat-reacted chicken flavor base and ethyl maltol, wherein, by weight percentage, the galangal essential oil is 1.5%, the star anise extract is 1%, the heat-reacted chicken flavor base is 8% and the ethyl maltol is 0.5%.

[0006] Furthermore, the taste regulator is composed of edible salt and potassium chloride, wherein, in terms of weight percentage, the edible salt is 10% and the potassium chloride is 6%.

[0007] Furthermore, the solidification stabilizer is composed of maltodextrin and caramel pigment, wherein, in terms of weight percentage, the maltodextrin is 15% and the caramel pigment is 2%.

[0008] The present application also provides a preparation process of salt-baked chicken flavor essence, comprising the following steps:

[0009] Step 1: Take fresh chicken fat and chop it into particles ≤5mm, add pure water at a mass ratio of 1:3, adjust the pH to 6.8, then add lipase, heat to 58°C and stir to hydrolyze for 2.5 hours, then centrifuge to remove the residue, and obtain an enzymolysis product containing free fatty acids;

[0010] Step 2: According to the formula, 18% hydrolyzed soy protein and 12% yeast extract were weighed and added with 2 times the weight of pure water, the pH was adjusted to 6.5, and then protease was added. The temperature was raised to 85°C and maintained for 10 minutes, and the protein hydrolyzate was obtained by filtration;

[0011] Step 3: Mix the enzymatic hydrolysate of step 1 with the protein hydrolysate of step 2, then add edible salt, potassium chloride, xylose, cysteine ​​hydrochloride, galangal essential oil, star anise extract and heat-reacted chicken flavor base in sequence, adjust the pH to 7.2, heat to 95°C, stir and react for 40 minutes, and then add ethyl maltol dropwise three times, each time with an interval of 10 minutes;

[0012] Step 4: After the reaction is completed, caramel pigment and maltodextrin are added to the reaction product, the solid content is adjusted to 60%, and then the product is sent to a high-pressure homogenizer for 3 cycles and then dried to obtain a powdered product.

[0013] Furthermore, in the step 2, the protease includes neutral protease and flavor protease. In terms of weight percentage, the neutral protease is 0.3% and the flavor protease is 0.2%. The neutral protease is first added and hydrolyzed at 50°C for 2 hours, and then 0.2% flavor protease is added and hydrolyzed at 50°C for 1.5 hours. The temperature is then raised to 85°C and maintained for 10 minutes, and the protein hydrolyzate is obtained by filtering.

[0014] Furthermore, the step 1 further comprises the steps of steaming and crushing the chicken skeleton, adding alkaline protease, hydrolyzing for 1.5 hours, adding pancreatic enzyme for hydrolysis for 2 hours, and finally hydrolyzing for 1 hour with bone protease, and then centrifuging to remove the residue to obtain an enzymolysate;

[0015] Furthermore, in the step 3, 0.1% of 4-methyl-5-hydroxyethylthiazole was added 10 minutes after the end of the reaction.

[0016] Furthermore, the lipase in step one is lipoxygenase, and in step two, 8% of the solid-state fermentation product of Aspergillus oryzae is added.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] 1. The present application uses enzymatic hydrolysates and soy protein hydrolysates to maximize the release of flavor precursors through an enzymatic process to ensure the efficient generation of characteristic flavor substances. In addition, soy protein is used to replace part of the animal protein, thereby reducing the raw material cost by 38% compared with the whole animal protein system. In addition, the present application complies with the clean label trend and meets health needs by constructing a "baked-spicy-meaty" flavor profile.

[0019] 2. In the present application, volatile components (galangal essential oil) and heat-sensitive substances (ethyl maltol) are added in batches to increase the retention rate of key aroma components to 82% (traditional process ≤ 60%). In addition, edible salt and potassium chloride are compounded in a ratio of 5:3 to reduce the sodium content by 28% while maintaining the saltiness intensity (the difference between the electronic tongue measurement value and the traditional formula is <5%).

[0020] 3. By replacing part of the chicken fat with chicken skeletons, the cost of oil raw materials can be further reduced by 42%. By adding 4-methyl-5-hydroxyethylthiazole and furansthiol generated by xylose and cysteine ​​in the early stage to form a thiol-thiazole synergistic system, the sulfur atom on the thiazole ring and the thiol substances form a stable complex through sulfur-sulfur bonds, so that the perception threshold of "baked aroma" is reduced from 0.02ppb to 0.008ppb, and the flavor intensity is further increased by 2.3 times.

[0021] 4. Adding the solid-state fermentation product of Aspergillus oryzae, the chicken oil is combined with lipoxygenase to decompose into key roasted aroma components such as hexanal and nonanal in the subsequent Maillard reaction, thereby increasing the content of characteristic aldehyde substances by 65%. The solid-state fermentation product of Aspergillus oryzae can produce glutamine peptides with decomposable soy protein, which can further increase the umami perception intensity by 1.8 times through the synergistic activation of umami receptors.

[0022] Additional aspects and advantages of the present invention will be given in part in the description which follows, and in part will be obvious from the description which follows, or may be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0024] Figure 1 This is a flow chart of the preparation process of the salt-baked chicken flavor essence of this application; DETAILED DESCRIPTION

[0025] 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.

[0026] The present invention is described in more detail. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention. It should be noted that when an element is described as "fixed to" another element, it can be directly on the other element, or there can be one or more centered elements therebetween. When an element is described as "connected to" another element, it can be directly connected to the other element, or there can be one or more centered elements therebetween.

[0027] In the description of the present invention, it should be noted that the orientation or positional relationship indicated by directional words such as "front, back, up, down, left, right", "lateral, vertical, vertical, horizontal" and "top, bottom" are usually based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description. Unless otherwise stated, these directional words do not indicate or imply that the device or element referred to must have a specific orientation or be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the scope of protection of the present invention; the directional words "inside and outside" refer to the inside and outside relative to the outline of each component itself. In the description of the present invention, it should be noted that the use of words such as "first" and "second" to define components is only for the convenience of distinguishing the corresponding components. If not otherwise stated, the above words have no special meaning, and therefore cannot be understood as limiting the scope of protection of the present invention. In the description of the embodiments of the present application, the meaning of "multiple" is two or more, unless otherwise clearly and specifically defined.

[0028] Unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0029] In addition, the technical features involved in the different embodiments of the present application described below can be combined with each other as long as they do not conflict with each other.

[0030] The present application provides a salt-baked chicken flavor essence, which comprises, by weight percentage, 22% of an enzymatic hydrolysate, 30% of a soy protein hydrolysate, 11% of a flavor modifier, 15% of a taste regulator and 17% of a curing stabilizer, wherein the enzymatic hydrolysate serves to provide free fatty acids as a Maillard reaction substrate, the soy protein hydrolysate comprises hydrolyzed soy protein and yeast extract, wherein the hydrolyzed soy protein is used to provide peptides and free amino acids, and the yeast extract is used to supplement flavor nucleotides, and the two enhance the umami perception intensity and reduce the flavor threshold by producing a synergistic effect of glutamate and 5'-nucleotides, the flavor modifier accurately regulates the "baked-spicy-meaty" composite flavor profile of the salt-baked chicken by directly providing or modifying characteristic flavor substances, the taste regulator reduces its sodium content by adjusting ion balance and osmotic pressure, optimizes the taste and meets health needs, and the curing stabilizer improves the product appearance, stability and processing performance through physical and chemical effects to ensure the feasibility of industrial production. This application uses enzymatic hydrolysates and soy protein hydrolysates to maximize the release of flavor precursors through an enzymatic process to ensure the efficient generation of characteristic flavor substances. In addition, soy protein is used to replace part of the animal protein, thereby reducing its raw material cost by 38% compared with the whole animal protein system. In addition, this application complies with the clean label trend and meets health needs by constructing a flavor profile of "baked-spicy-meaty".

[0031] Further on the basis of the above embodiment, the flavor modifier is composed of galangal essential oil, star anise extract, thermal reaction chicken flavor base and ethyl maltol, wherein, by weight percentage, the galangal essential oil is 1.5%, the star anise extract is 1%, the thermal reaction chicken flavor base is 8% and the ethyl maltol is 0.5%. The galangal essential oil functions to provide a characteristic spicy aroma, and synergizes with sulfur-containing compounds to form a "baked-ginger aroma" composite flavor; the star anise extract functions to supplement the sweet aroma component (trans-anethole), balance the spicy aroma intensity, and enhance the flavor layering; the thermal reaction chicken flavor base functions to preform sulfur-containing compounds to strengthen the meat aroma, and provide a characteristic meat aroma component with an extremely low threshold; the ethyl maltol functions to enhance the persistence of the roasted aroma, inhibit odor, and bind to phenolic receptors to prolong the flavor perception time.

[0032] Further on the basis of the above embodiment, the taste regulator is composed of edible salt and potassium chloride, wherein, by weight percentage, the edible salt is 10% and the potassium chloride is 6%. The role of the edible salt is to adjust the basic saltiness, activate the saltiness receptors, and enhance the flavor perception. The role of the potassium chloride is to partially replace the edible salt, reduce the sodium content, and cooperate with sodium ions to maintain the saltiness intensity.

[0033] Further on the basis of the above embodiment, the curing stabilizer is composed of maltodextrin and caramel pigment, wherein, in terms of weight percentage, the maltodextrin is 15% and the caramel pigment is 2%. The maltodextrin is used as a drying carrier and fluidity improver to improve the fluidity of the powder and prevent agglomeration. The caramel pigment is used to simulate the color of the salt-baked chicken skin and is added in the later stage of the Maillard reaction to avoid high-temperature carbonization.

[0034] The present application also provides a preparation process of salt-baked chicken flavor essence, comprising the following steps:

[0035] Step 1: Take fresh chicken fat and chop it into particles ≤5mm, add pure water at a mass ratio of 1:3, adjust the pH to 6.8, add lipase corresponding to chicken fat, the lipase model is Lipase DF15, and the addition amount is 0.4% by weight, and stir and hydrolyze at 58°C for 2.5 hours, then use a centrifugal device, at a speed of 4000rpm, centrifuge for 15 minutes, remove the residue, and obtain an enzymolyzate containing C10-C18 free fatty acids. In the above steps, triglycerides are hydrolyzed by lipase to generate flavor precursors, wherein lauric acid (C12:0) is combined with amino acids of subsequent Maillard reaction to produce characteristic fat fragrance. Control the hydrolysis time to avoid excessive hydrolysis and cause saponification taste.

[0036] Step 2: According to the formula, 18% hydrolyzed soy protein and 12% yeast extract are weighed, and 2 times the weight of pure water is added. After adjusting the pH to 6.5, protease is added, the temperature is raised to 85° C. and maintained for 10 minutes, and the protein hydrolyzate is obtained by filtering; the glutamate produced by the two produces a synergistic effect of umami with 5'-nucleotides to enhance the umami perception intensity and reduce the flavor threshold.

[0037] Step 3, the enzymatic hydrolysate of step 1 is mixed with the protein hydrolysate of step 2, and then edible salt, potassium chloride, xylose, cysteine ​​hydrochloride, galangal essential oil, star anise extract and heat-reacted chicken flavor base are added in sequence, the pH is adjusted to 7.2, and then the temperature is raised to 95°C and stirred for reaction for 40 minutes, and ethyl maltol is added dropwise three times, each time with an interval of 10 minutes, wherein, by weight percentage, xylose is 3%, cysteine ​​hydrochloride is 0.5%, xylose and cysteine ​​generate 2-methyl-3-furanthiol (threshold value 0.002ppb), and α-gingerene (retention rate 89%) in galangal essential oil forms a "baked-ginger fragrance" characteristic flavor. The purpose of adding ethyl maltol in batches is to prevent the oxidation of phenolic substances caused by high temperature.

[0038] Step 4: After waiting for the reaction to be completed, add caramel pigment and maltodextrin to the reaction product, adjust the solid content to 60%, and then send it to a high-pressure homogenizer. After 3 cycles of treatment under 20MPa, use spray drying to maintain an inlet air temperature of 185℃±2℃, an outlet air temperature of 82℃±3℃, and an atomization pressure of 0.8MPa for drying to obtain a powdered product. This step uses maltodextrin as a carrier to increase the glass transition temperature and prevent the powder from agglomerating; the outlet air temperature is controlled to be less than 85℃ to retain heat-sensitive sulfides. From the above process steps, it can be seen that the present application adds volatile components (sand ginger essential oil) and heat-sensitive substances (ethyl maltol) in batches to increase the retention rate of its key aroma components to 82% (traditional process ≤60%). In addition, edible salt and potassium chloride are compounded at a ratio of 5:3 to reduce the sodium content by 28% while maintaining the saltiness intensity (the difference between the electronic tongue measurement value and the traditional formula is less than 5%).

[0039] Further to the above embodiment, in the step 2, the protease includes neutral protease and flavor protease. In terms of weight percentage, the neutral protease is 0.3% and the flavor protease is 0.2%. The neutral protease is first added and hydrolyzed at 50°C for 2 hours. Then, 0.2% flavor protease is added and hydrolyzed at 50°C for 1.5 hours. Then, the temperature is raised to 85°C and maintained for 10 minutes. The protein hydrolyzate is obtained by filtering. The beany smell is eliminated by using the neutral protease to cut the internal hydrophobic peptide bonds. The flavor protease releases glutamate (increased to 6.2 mg / g) to further enhance the umami taste.

[0040] On the basis of the preparation process of the above-mentioned salt-baked chicken flavor essence, the present application also provides a second preparation process of salt-baked chicken flavor essence, which differs from the first preparation process of salt-baked chicken flavor essence in that, in the step one, in addition to chicken fat as the base material, the enzymolyzate can also partially use chicken skeleton as the base material, and the specific method is to crush the chicken skeleton after steaming, then put it into alkaline protease, hydrolyze it for 1.5 hours, then add pancreatic enzyme to hydrolyze it for 2 hours, and finally hydrolyze it for 1 hour with bone protease, and then centrifuge to remove the residue to obtain an enzymolyzate; through three-step enzymolysis, the skeleton utilization rate is increased from 65% to 92%, the collagen hydrolyzate can enhance the thickness of the soup, and the N-acetylglucosamine produced by the decomposition of chondroitin can also become an important precursor of the Maillard reaction. In comparison, replacing part of the chicken lard with a chicken skeleton can further reduce the cost of oil raw materials by 42%.

[0041] In addition, based on the preparation process of the second salt-baked chicken flavor essence mentioned above, in the step three, 0.1% of 4-methyl-5-hydroxyethylthiazole is added 10 minutes before the end of the reaction, and a thiol-thiazole synergistic system is formed by adding 4-methyl-5-hydroxyethylthiazole and furansthiol generated by xylose and cysteine ​​in the early stage, so that the sulfur atom on the thiazole ring and the thiol substance form a stable complex through sulfur-sulfur bonds, so that the perception threshold of "baked aroma" is reduced from 0.02ppb to 0.008ppb, and the flavor intensity is further increased by 2.3 times.

[0042] On the basis of the above-mentioned preparation process of salt-baked chicken flavor essence, the present application also provides a third preparation process of salt-baked chicken flavor essence, which differs from the first preparation process of salt-baked chicken flavor essence in that the lipase in the step one is lipoxygenase, and in the step two, 8% of the solid-state fermentation product of Aspergillus oryzae is added, and the chicken oil is combined with lipoxygenase to catalyze linoleic acid to generate 13-hydroperoxyoctadecadienoic acid (13-HPODE), which decomposes in the subsequent Maillard reaction to produce key roasted aroma components such as hexanal and nonanal, thereby increasing the content of characteristic aldehyde substances by 65%, and the Aspergillus oryzae solid-state fermentation product is specifically an acidic protease secreted by Aspergillus oryzae, which can produce glutamine peptides with decomposable soy protein, and through the synergistic activation of umami receptors, the umami perception intensity is further increased by 1.8 times.

[0043] The details of the exemplary embodiments described above are not limited to the embodiments described above, and the invention may be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be regarded as exemplary and non-restrictive in all respects, and the scope of the invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the invention.

Claims

1. A salt-baked chicken flavor essence, characterized in that: Calculated by weight percentage, the components include: 22% of enzymatic hydrolysate, 30% of soybean protein hydrolysate, 11% of flavor modifier, 15% of taste regulator and 17% of solidification stabilizer.

2. The salt-baked chicken flavor essence according to claim 1, characterized in that: The soy protein hydrolyzate comprises hydrolyzed soy protein and yeast extract, wherein, in terms of weight percentage, the hydrolyzed soy protein accounts for 18% and the yeast extract accounts for 12%.

3. The salt-baked chicken flavor essence according to claim 2, characterized in that: The flavor modifier consists of galangal essential oil, star anise extract, heat-reacted chicken flavor base and ethyl maltol, wherein, by weight percentage, the galangal essential oil is 1.5%, the star anise extract is 1%, the heat-reacted chicken flavor base is 8% and the ethyl maltol is 0.5%.

4. The salt-baked chicken flavor essence according to claim 3, characterized in that: The taste regulator is composed of edible salt and potassium chloride, wherein, in terms of weight percentage, the edible salt is 10% and the potassium chloride is 6%.

5. The salt-baked chicken flavor essence according to claim 4, characterized in that: The solidification stabilizer is composed of maltodextrin and caramel pigment, wherein, in terms of weight percentage, the maltodextrin is 15% and the caramel pigment is 2%.

6. A process for preparing the salt-baked chicken flavor essence as claimed in claim 5, characterized in that: The steps include: Step 1: Take fresh chicken fat and chop it into particles ≤5mm, add pure water at a mass ratio of 1:3, adjust the pH to 6.8, then add lipase, heat to 58°C and stir to hydrolyze for 2.5 hours, then centrifuge to remove the residue, and obtain an enzymolysis product containing free fatty acids; Step 2: According to the formula, 18% hydrolyzed soy protein and 12% yeast extract were weighed and added with 2 times the weight of pure water, the pH was adjusted to 6.5, and then protease was added. The temperature was raised to 85°C and maintained for 10 minutes, and the protein hydrolyzate was obtained by filtration; Step 3: Mix the enzymatic hydrolysate of step 1 with the protein hydrolysate of step 2, then add edible salt, potassium chloride, xylose, cysteine ​​hydrochloride, galangal essential oil, star anise extract and heat-reacted chicken flavor base in sequence, adjust the pH to 7.2, heat to 95°C, stir and react for 40 minutes, and then add ethyl maltol dropwise three times, each time with an interval of 10 minutes; Step 4: After the reaction is completed, caramel pigment and maltodextrin are added to the reaction product, the solid content is adjusted to 60%, and then the product is sent to a high-pressure homogenizer for 3 cycles and then dried to obtain a powdered product.

7. The process for preparing the salt-baked chicken flavor essence according to claim 6, characterized in that: In the step 2, the protease includes neutral protease and flavor protease. In terms of weight percentage, the neutral protease is 0.3% and the flavor protease is 0.2%. The neutral protease is first added and hydrolyzed at 50°C for 2 hours, and then 0.2% flavor protease is added and hydrolyzed at 50°C for 1.5 hours. The temperature is then raised to 85°C and maintained for 10 minutes, and the protein hydrolyzate is obtained by filtering.

8. The process for preparing the salt-baked chicken flavor essence according to claim 7, characterized in that: The step 1 further comprises the steps of steaming and crushing the chicken skeleton, adding alkaline protease, hydrolyzing for 1.5 hours, adding pancreatic enzyme for hydrolysis for 2 hours, and finally hydrolyzing for 1 hour with bone protease, and then centrifuging to remove the residue to obtain an enzymolysate.

9. The process for preparing the salt-baked chicken flavor essence according to claim 8, characterized in that: In the step 3, 0.1% of 4-methyl-5-hydroxyethylthiazole was added 10 minutes after the end of the reaction.

10. The process for preparing the salt-baked chicken flavor essence according to claim 7, characterized in that: The lipase in step one is lipoxygenase, and in step two, 8% of the solid-state fermentation product of Aspergillus oryzae is added.

Images