Black truffle flavor essence as well as preparation method and application thereof

Abstract

The invention relates to the technical field of food additives, and discloses a perigord truffle-flavored essence as well as a preparation method and application thereof. The perigord truffle-flavored essence is prepared from the following raw materials: caprylic capric triglyceride, propanethiol, dimethyl disulfide, 2, 5-dimethylpyrazine, 2, 6-dimethylpyrazine, n-hexanol, allyl isothiocyanate, 1-octylene-3-alcohol acetate, 3-octanol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3- The corrosion inhibitor is prepared from 2, 3, 5-trimethylpyrazine, phenylacetaldehyde, hexanoic acid, octanoic acid, gamma-decalactone, phenethyl isothiocyanate, 1-octylene-3-ol, 3-(methylthio) propyl isothiocyanate and dimethyl thiomethane. The perigord truffle flavor essence provided by the invention is rich in characteristic flavor of perigord truffle, high in smell fidelity and good in high-temperature-resistant stability, the addition amount of the perigord truffle flavor essence in food is small, and the rich characteristic flavor can be provided when the dosage reaches 0.2-0.5 wt%.

Description

Technical Field

[0001] The present invention relates to the technical field of food additives, and particularly relates to a black truffle flavor essence and its preparation method and application. Background Art

[0002] As a rare underground wild edible fungus, black truffle contains 8 essential amino acids that the human body cannot synthesize independently, is rich in protein, unsaturated fatty acids, vitamins, and trace elements such as zinc, manganese, iron, calcium, phosphorus, and selenium. It also contains a large number of metabolites such as sphingolipids, cerebrosides, ceramides, triterpenes, adenosine, truffle acid, sterols, truffle polysaccharides, and truffle polypeptides, and has high nutritional value.

[0003] The unique earthy fragrance and other special flavors are the core of the commercial value of black truffles. With the upgrading of the consumer industry, the number of high-end black truffle products has increased explosively globally. Products such as black truffle mooncakes, black truffle zongzi, and black truffle shrimp dumplings emerge in an endless stream. However, the existing black truffle series products have a high price and a narrow audience range. Therefore, it is of great significance to develop a black truffle flavor seasoning with a rich and realistic aroma to broaden the audience of black truffle-flavored foods. Summary of the Invention

[0004] The present invention aims to at least solve one of the above technical problems existing in the prior art. For this reason, one object of the present invention is to provide a black truffle flavor essence; a second object of the present invention is to provide a preparation method of this black truffle flavor essence; a third object of the present invention is to provide an application of this black truffle flavor essence; a fourth object of the present invention is to provide a black truffle-flavored meat product.

[0005] The basic principle of the present invention is described as follows:

[0006] The present invention prepares a black truffle flavor essence from raw materials including glycerin caprylate, propanethiol, dimethyl disulfide, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, n-hexanol, allyl isothiocyanate, 1-octen-3-yl acetate, 3-octanol, 2,3,5-trimethylpyrazine, phenylacetaldehyde, hexanoic acid, octanoic acid, γ-decalactone, phenethyl isothiocyanate, 1-octen-3-ol, 3-(methylthio)propyl isothiocyanate, and dimethyl sulfide methane. Each compound can play a role in simulating the specific characteristic flavor of black truffle, including:

[0007] Glycerol caprylate / caprate can provide a gentle aroma and simulate the greasiness of black truffles; thiol compounds such as propanethiol and dimethyl disulfide have a strong sulfur smell and can provide the unique "earthy" and "sulfur" odors of black truffles; pyrazine compounds such as 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3,5-trimethylpyrazine have the aroma of nuts and toasted bread, which helps to simulate the nutty and roasted flavors of black truffles; alcohol compounds such as 1-octen-3-ol, n-hexanol, and 3-octanol can provide fruity and floral scents, which helps to enrich the aroma layer of the essence and simulate the gentle aroma of black truffles; allyl isothiocyanate can provide a pungent and irritating aroma, similar to the pungency of black truffles; 1-octen-3-yl acetate can provide floral and fruity scents and increase the complexity of the aroma; aldehyde compounds such as phenylacetaldehyde can provide floral and fruity scents; 3-(methylthio)propyl isothiocyanate can provide sulfurous and pungent aromas; through the synergistic effect of multiple compounds, each compound contributes its specific aroma characteristics, and when mixed together in a specific ratio, a complex aroma similar to that of black truffles can be produced.

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

[0009] The first aspect of the present invention provides a black truffle flavor essence, comprising the following preparation raw materials:

[0010] Glycerol caprylate / caprate, propanethiol, dimethyl disulfide, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, n-hexanol, allyl isothiocyanate, 1-octen-3-yl acetate, 3-octanol, 2,3,5-trimethylpyrazine, phenylacetaldehyde, hexanoic acid, octanoic acid, γ-decalactone, phenethyl isothiocyanate, 1-octen-3-ol, 3-(methylthio)propyl isothiocyanate, and dimethyl sulfide.

[0011] Preferably, the black truffle flavor essence is composed of the following raw materials in mass percentages:

[0012]

[0013] The balance is glycerol caprylate / caprate.

[0014] More preferably, the black truffle flavor essence is composed of the following raw materials in mass percentages:

[0015]

[0016]

[0017] The balance is glycerol caprylate / caprate.

[0018] Even more preferably, the black truffle flavor essence is composed of the following raw materials in mass percentages:

[0019]

[0020]

[0021] The balance is glyceryl caprylocaprate.

[0022] The second aspect of the present invention provides a method for preparing the black truffle flavor essence described in the first aspect of the present invention, comprising the following steps:

[0023] Mix the respective preparation raw materials to obtain the black truffle flavor essence.

[0024] The third aspect of the present invention provides the application of the black truffle flavor essence described in the first aspect of the present invention in food.

[0025] Preferably, the addition amount of the black truffle flavor essence in food is 0.2 - 0.5 wt%; more preferably, the addition amount of the black truffle flavor essence in food is 0.2 - 0.3 wt%.

[0026] The fourth aspect of the present invention provides a black truffle flavored meat product, comprising the black truffle flavor essence described in the first aspect of the present invention.

[0027] Preferably, the black truffle flavored meat product includes black truffle flavored meatballs and black truffle flavored sausages.

[0028] Preferably, the black truffle flavored meatballs are prepared from the following raw materials by mass percentage: 25 - 35% chicken, 15 - 25% pork, 1 - 3% soy protein isolate, 1 - 3% edible salt, 0.5 - 1.5% phosphate, 0.01 - 0.08% sodium nitrite, 0.1 - 1% monosodium glutamate, 0.1 - 0.8% carrageenan, 1 - 4% granulated sugar, 0.1 - 0.5% onion powder, 3 - 6% corn starch, 5 - 8% modified starch, 0.1 - 0.5% white pepper powder, 0.05 - 0.3% ginger powder, 0.2 - 0.5% black truffle flavor essence, and the balance is water.

[0029] More preferably, the black truffle flavored meatballs are prepared from the following raw materials by mass percentage: 28 - 32% chicken, 18 - 22% pork, 1.5 - 2.5% soy protein isolate, 1 - 2% edible salt, 0.5 - 1% phosphate, 0.01 - 0.05% sodium nitrite, 0.1 - 0.5% monosodium glutamate, 0.1 - 0.5% carrageenan, 1 - 3% granulated sugar, 0.1 - 0.2% onion powder, 3 - 5% corn starch, 5 - 7% modified starch, 0.1 - 0.3% white pepper powder, 0.1 - 0.2% ginger powder, 0.2 - 0.3% black truffle flavor essence, and the balance is water.

[0030] Preferably, the black truffle flavored sausage is prepared from the following raw materials by mass percentage: 45-55% of pork, 15-25% of fat, 1-4% of soy protein isolate, 1-3% of edible salt, 0.1-1% of phosphate, 0.01-0.05% of sodium nitrite, 0.02-0.1% of monosodium glutamate, 0.1-0.5% of carrageenan, 1-3% of granulated sugar, 1-3% of glucose, 2-5% of corn starch, 0.1-0.5% of white pepper powder, 0.01-0.1% of garlic powder, 0.1-1% of preservative, 0.2-0.5% of black truffle flavor essence, and the balance is water.

[0031] More preferably, the black truffle flavored sausage is prepared from the following raw materials by mass percentage: 45-50% of pork, 18-22% of fat, 1-3% of soy protein isolate, 1-2% of edible salt, 0.1-0.5% of phosphate, 0.01-0.03% of sodium nitrite, 0.02-0.06% of monosodium glutamate, 0.1-0.3% of carrageenan, 1-2% of granulated sugar, 1-2% of glucose, 2-4% of corn starch, 0.1-0.3% of white pepper powder, 0.03-0.07% of garlic powder, 0.1-0.5% of preservative, 0.2-0.3% of black truffle flavor essence, and the balance is water.

[0032] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0033] 1) The black truffle flavor essence provided by the present invention has a strong black truffle characteristic flavor, high odor fidelity, good high-temperature stability, and a small addition amount in food. When the dosage reaches 0.2-0.5 wt%, it can provide a strong characteristic flavor.

[0034] 2) The preparation method of the black truffle flavor essence provided by the present invention has simple steps and is suitable for industrial application.

[0035] 3) The black truffle flavored meat product provided by the present invention has a black truffle characteristic flavor, is sweet and delicious, is deeply loved by consumers, can enable consumers to obtain a black truffle flavor experience at a lower price, and meet the needs of more consumers. Detailed implementation mode

[0036] The content of the present invention will be further described in detail below through specific examples. The raw materials, reagents or devices used in the examples can be obtained from conventional commercial channels or can be obtained by existing technical methods without special instructions. Unless otherwise specified, the test or testing methods are conventional methods in the art.

[0037] Example 1

[0038] In this example, a black truffle flavor essence was prepared, and the raw material composition is shown in Table 1:

[0039] Table 1 Raw material composition of black truffle flavor essence in Example 1

[0040]

[0041]

[0042] The black truffle flavor essence is prepared by the following steps: Mix the preparation raw materials in Table 1 to obtain the black truffle flavor essence.

[0043] Example 2

[0044] In this example, a black truffle flavor essence is prepared, and the raw material composition is shown in Table 2:

[0045] Table 2 Raw material composition of the black truffle flavor essence in Example 2

[0046] Raw materials Mass percentage (%) Glycerol caprylate / caprate 87.175 Propyl mercaptan 0.15 Dimethyl disulfide 0.075 2,5-Dimethylpyrazine 0.03 2,6-Dimethylpyrazine 0.03 n-Hexanol 0.015 Allyl isothiocyanate 0.03 1-Octen-3-yl acetate 0.075 3-Octanol 0.075 2,3,5-Trimethylpyrazine 0.03 Phenylacetaldehyde 0.075 Hexanoic acid 0.075 Octanoic acid 0.075 γ-Decalactone 0.03 Phenethyl isothiocyanate 0.06 1-Octen-3-ol 4.5 3-(Methylthio)propyl isothiocyanate 1.5 Dimethyl sulfide methane 6

[0047] The black truffle flavor essence is prepared by the following steps: Mix the preparation raw materials in Table 2 to obtain the black truffle flavor essence.

[0048] Example 3

[0049] In this example, a black truffle flavor essence is prepared, and the raw material composition is shown in Table 3:

[0050] Table 3 Raw material composition of the black truffle flavor essence in Example 3

[0051] Raw materials Mass percentage (%) Glycerol caprylate / caprate 82.9 Propyl mercaptan 0.2 Dimethyl disulfide 0.1 2,5-Dimethylpyrazine 0.04 2,6-Dimethylpyrazine 0.04 n-Hexanol 0.02 Allyl isothiocyanate 0.04 1-Octen-3-yl acetate 0.1 3-Octanol 0.1 2,3,5-Trimethylpyrazine 0.04 Phenylacetaldehyde 0.1 Hexanoic acid 0.1 Octanoic acid 0.1 γ-Decalactone 0.04 Phenethyl isothiocyanate 0.08 1-Octen-3-ol 6 3-(Methylthio)propyl isothiocyanate 2 Dimethyl sulfide methane 8

[0052] The black truffle flavor essence is prepared by the following steps: Mix the preparation raw materials in Table 3 to obtain the black truffle flavor essence.

[0053] Application Example

[0054] For Application Examples 1 - 4, meatballs are prepared by a conventional method. The black truffle flavor essence prepared in Examples 1 - 3 is added to Application Examples 1 - 3 respectively, and no essence is added to Application Example 4, with the difference made up with water. The raw material composition of the meatballs in Application Examples 1 - 4 is shown in Table 4:

[0055] Table 4 Raw material composition of the meatballs in Application Examples 1 - 4

[0056]

[0057]

[0058] For Application Examples 5 - 8, sausages are prepared by a conventional method. The black truffle flavor essence prepared in Examples 1 - 3 is added to Application Examples 5 - 7 respectively, and no essence is added to Application Example 8, with the difference made up with water. The raw material composition of the sausages in Application Examples 5 - 8 is shown in Table 5:

[0059] Table 5 Raw material composition of the sausages in Application Examples 5 - 8

[0060]

[0061]

[0062] Sensory evaluation

[0063] After roasting the meatballs and sausages in Application Examples 1-8 at 180°C for 15 minutes, a sensory evaluation panel consisting of 50 people evaluated the black truffle flavor, fresh sweetness, black truffle flavor fidelity, and preference of the meatballs and sausages. For the meatballs added with black truffle flavor essence in Application Examples 1-3, the average value of the evaluation results was taken as the evaluation result of the black truffle flavor meatballs. For the sausages added with black truffle flavor essence in Application Examples 5-7, the average value of the evaluation results was taken as the evaluation result of the black truffle flavor sausages. The scoring used a 10-point system, and the data in Table 6 are the average values.

[0064] Table 6 Sensory evaluation results of the meatballs and sausages in Application Examples 1-8

[0065] Evaluation index Black truffle flavored meatballs Ordinary meatballs Black truffle flavored sausage Ordinary sausage Corresponding application examples Application examples 1-3 Application example 4 Application examples 5-7 Application example 8 Black truffle flavor 9.65 4.45 9.55 4.75 Fresh sweet taste 8.9 6.2 8.9 5.45 Fidelity 9.5 4.5 9.48 4.3 Liking degree 9.45 5.3 9.3 5.65

[0066] Table 6 shows the sensory evaluation results of the meatballs and sausages in Application Examples 1-8. It can be seen from Table 6 that for the meatballs and sausages prepared by adding the black truffle flavor essence provided by the present invention in Application Examples 1-3 and Application Examples 5-7, the black truffle flavor evaluations reached 9.65 points and 9.55 points respectively, indicating that the black truffle flavor essence provided by the present invention can provide a strong characteristic flavor with a very small addition amount of 0.2-0.3 wt%, and has a high fidelity; compared with the meatballs or sausages without adding black truffle flavor essence, it tastes fresh and sweet, is more popular among consumers, and can meet the demands of the majority of consumers. The black truffle essence developed by the present invention has good heat resistance. After high-temperature baking, the taste is still strong and the flavor has good lasting stability.

Claims

1. A black truffle flavor essence, characterized in that: The preparation comprises the following raw materials: caprylic acid glyceride, propyl mercaptan, dimethyl disulfide, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, n-hexanol, allyl isothiocyanate, 1-octen-3-ol acetate, 3-octanol, 2,3,5-trimethylpyrazine, phenylacetaldehyde, caproic acid, octanoic acid, gamma-decanoic acid, phenylethyl isothiocyanate, 1-octen-3-ol, 3-(methylthio)propyl isothiocyanate and dimethylthiomethane.

2. The black truffle flavor essence according to claim 1, characterized in that: The black truffle flavor essence is composed of the following raw materials in percentage by mass: The balance is caprylic / decanoic acid glyceride.

3. The black truffle flavor essence according to claim 1, characterized in that: The black truffle flavor essence is composed of the following raw materials in percentage by mass: The balance is caprylic / decanoic acid glyceride.

4. The black truffle flavor essence according to claim 1, characterized in that: The black truffle flavor essence is composed of the following raw materials in percentage by mass: The balance is caprylic / decanoic acid glyceride.

5. The method for preparing the black truffle flavor essence according to any one of claims 1 to 4, characterized in that: The following steps are involved: The prepared raw materials are mixed to obtain the black truffle flavor essence.

6. Use of the black truffle flavor essence according to any one of claims 1 to 4 in food.

7. The use according to claim 6, characterized in that: The black truffle flavor essence is added in an amount of 0.2-0.5 wt % in food.

8. A black truffle flavored meat product, characterized in that: The invention comprises the black truffle flavor essence as described in any one of claims 1 to 4.

9. The black truffle flavored meat product according to claim 8, characterized in that: The black truffle flavored meat products include black truffle flavored meatballs and black truffle flavored sausages.

10. The black truffle flavored meat product according to claim 9, characterized in that: The black truffle flavored meatballs are prepared from the following raw materials in percentage by mass: 25-35% chicken, 15-25% pork, 1-3% soy protein isolate, 1-3% edible salt, 0.5-1.5% phosphate, 0.01-0.08% sodium nitrite, 0.1-1% monosodium glutamate, 0.1-0.8% carrageenan, 1-4% white sugar, 0.1-0.5% onion powder, 3-6% corn starch, 5-8% modified starch, 0.1-0.5% white pepper powder, 0.05-0.3% ginger powder, 0.2-0.5% black truffle flavor essence, and the balance is water; And / or, the black truffle flavored sausage is made from the following raw materials in percentage by mass: 45-55% pork, 15-25% fat, 1-4% soy protein isolate, 1-3% edible salt, 0.1-1% phosphate, 0.01-0.05% sodium nitrite, 0.02-0.1% monosodium glutamate, 0.1-0.5% carrageenan, 1-3% white sugar, 1-3% glucose, 2-5% corn starch, 0.1-0.5% white pepper powder, 0.01-0.1% garlic powder, 0.1-1% preservative, 0.2-0.5% black truffle flavor essence, and the balance is water.

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