Spicy beef flavored paste and preparation process thereof

Abstract

The spicy beef flavor paste comprises the following components in percentage by weight: 20% of beef tallow zymolyte, 25% of beef offal hydrolysate, 12% of hydrolyzed soybean protein, 17.5% of a basic flavoring agent, 14.5% of a flavor modifier and 9% of a texture modifier. The beef tallow zymolyte, the beef offal hydrolysate and the hydrolyzed soybean protein are combined and utilized, on the basis that the beef flavor is not changed, the raw material cost is greatly reduced, the edible safety degree is high, collagen peptide in the beef offal hydrolysate forms a three-dimensional network structure, the paste viscosity stability is high, and compared with a traditional thickening agent scheme, the paste is more natural in taste and better in flavor. No glue texture exists. Meanwhile, through cooperation with a flavor modifier, four-dimensional balance of'numb, spicy, fresh and fragrant 'is achieved, and the vivid taste is achieved.

Description

Technical Field

[0001] The present invention relates to the field of flavor pastes, and more particularly to a spicy beef flavor paste and its preparation process. Background Art

[0002] Currently, most commercially available spicy beef flavor pastes adopt a process that combines the compounding of basic raw materials with simple thermal reactions. Typical formulations include beef extract, beef essence, chili powder, Chinese prickly ash powder, table salt, monosodium glutamate, maltodextrin, synthetic pigments (such as carmine), and preservatives. The production process usually involves directly mixing the raw materials and then boiling them at high temperature, supplemented by homogenization and spray drying. Collagen extraction mostly uses high-temperature and high-pressure cooking (non-enzymatic hydrolysis), and the free amino acid content is generally lower than 5 mg / g. The spicy flavor mainly depends on the exogenous addition of capsaicin and synthetic numbing agents.

[0003] In the prior art, relying on beef extract is costly (cost: 50 - 80 yuan / kg). In addition, simply directly mixing the raw materials and then boiling them at high temperature will result in a "thin meaty aroma". High-temperature boiling destroys capsaicin (loss rate ≥ 40%) and the volatile components of Chinese prickly ash (retention rate ≤ 55%), and the coordination of the spicy and fragrant flavors is poor. In addition, the use of synthetic flavors (such as excessive addition of ethyl maltol) and preservatives (sodium benzoate) is common, which is likely to cause residues of harmful substances such as chloropropanol (the detection value in the traditional process is 0.2 - 0.5 mg / kg, exceeding the national standard limit) and heterocyclic amines. The extensive process also causes high energy consumption and restricts large-scale production. Summary of the Invention

[0004] To solve the above problems, the present invention provides a spicy beef flavor paste. Calculated by weight percentage, its components include: 20% of beef tallow hydrolysate, 25% of offal hydrolysate, 12% of hydrolyzed soy protein, 17.5% of basic flavoring agent, 14.5% of flavor modifier, and 9% of texture modifier.

[0005] Furthermore, the basic flavoring agent consists of edible salt and caramel. Calculated by weight percentage, the content of the edible salt is 15% and the content of the caramel is 2.5%.

[0006] Furthermore, the flavor modifier includes capsicum oleoresin, oleoresin of Chinese prickly ash, ethyl maltol, and 5'-inosinic acid disodium. Calculated by weight percentage, the content of the capsicum oleoresin is 10%, the content of the oleoresin of Chinese prickly ash is 3%, the content of the ethyl maltol is 0.6%, and the content of the 5'-inosinic acid disodium is 0.9%.

[0007] Furthermore, the texture modifier includes compound phosphate and maltodextrin. Calculated by weight percentage, the content of the compound phosphate is 1% and the content of the maltodextrin is 8%.

[0008] Furthermore, the compound phosphate is composed of sodium tripolyphosphate and sodium hexametaphosphate in a ratio of 3:1.

[0009] This application also provides a preparation process for a spicy beef flavor paste, which includes the following steps:

[0010] Step 1: Cut the beef suet into pieces with a particle size ≤ 5 mm, add 50°C pure water at a ratio of 1:3, add the lipase corresponding to beef tallow in the formula, adjust the pH to 6.5, stir and hydrolyze at 58°C for 5 hours, and obtain beef tallow hydrolysate containing free fatty acids through centrifugation;

[0011] Step 2: Process the beef bones with a high-pressure crusher to a particle size ≤ 1 mm, make bone paste by adding water at a ratio of 1:4, add 0.5% alkaline protease, adjust the pH to 8.5, hydrolyze at 60°C for 4 hours, then add 0.3% flavor protease, adjust the pH to 6.0, hydrolyze at 55°C for 3 hours, and finally inactivate at 90°C for 15 minutes and then vacuum-concentrate the beef offal hydrolysate containing 50% solids;

[0012] Step 3: After mixing and stirring the beef tallow hydrolysate and the beef offal hydrolysate, sequentially add hydrolyzed soy protein, chili essence paste, prickly ash oleoresin, edible salt and compound phosphate, adjust the pH to 6.5, and maintain the reaction at a temperature of 80°C to 105°C for 75 minutes;

[0013] Step 4: After the reaction is completed, sequentially add ethyl maltol, 5'-inosinic acid disodium and caramel and stir, then add maltodextrin, adjust the solids to 65%, form a paste and sterilize.

[0014] Furthermore, in Step 2, the beef offal hydrolysate also includes beef tripe, and the weight ratio of the beef tripe to the beef bones is 1:2. After the beef tripe is cut into strips, it is hydrolyzed by a compound enzyme in a 45°C environment for 6 hours.

[0015] Furthermore, in Step 3, after mixing and stirring the beef tallow hydrolysate and the beef offal hydrolysate, N-nonanoyl vanillylamide needs to be added. Calculated by weight percentage, the content of the compound phosphate is 0.06%.

[0016] Furthermore, in Step 3, first raise the temperature to 80°C and maintain it for 40 minutes, then raise it to 95°C and maintain it for 25 minutes, and finally raise it to 105°C and maintain it for 10 minutes.

[0017] Furthermore, the ethyl maltol is added in two times, with an interval of 30 minutes.

[0018] Compared with the prior art, the beneficial effects of the present invention are:

[0019] Compared with the prior art, the present application combines the use of beef tallow hydrolysate, offal hydrolysate and hydrolyzed soy protein, which significantly reduces the raw material cost while ensuring the unchanged beef flavor and has a high degree of food safety. In addition, the collagen peptides in the offal hydrolysate form a three-dimensional network structure, resulting in high stability of the paste viscosity. The taste is more natural than that of traditional thickener solutions and there is no gelatinous texture. At the same time, through the synergy with flavor modifiers, the four-dimensional balance of "numb, spicy, fresh and fragrant" is achieved to obtain a realistic taste.

[0020] Additional aspects and advantages of the present invention will be given in the following description section, and some will become obvious from the following description, or can be learned through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0022] Figure 1 It is a flowchart of the preparation process of the spicy beef flavor paste of the present application; DETAILED DESCRIPTION OF THE INVENTION

[0023] The following will clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0024] A more detailed description of the present invention will be given. 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 expressed as "fixed to" another element, it can be directly on the other element, or there can be one or more intermediate elements therebetween. When an element is expressed as "connected to" another element, it can be directly connected to the other element, or there can be one or more intermediate elements therebetween.

[0025] In the description of the present invention, it should be noted that the orientation or positional relationships indicated by orientation words such as "front, back, top, bottom, left, right", "lateral, vertical, perpendicular, horizontal" and "top, bottom", etc. are usually based on the orientation or positional relationships shown in the drawings. This is only for the convenience of describing the present invention and simplifying the description. Without contrary statements, these orientation words do not indicate or imply that the devices or elements referred to must have a specific orientation or be constructed and operated in a specific orientation. Therefore, they should not be construed as limiting the scope of protection of the present invention; the orientation words "inside, outside" refer to the inside and outside relative to the contours of the respective components. In the description of the present invention, it should be noted that the use of words such as "first", "second", etc. to limit the components is only for the convenience of differentiating the corresponding components. Without otherwise stated, these words have no special meaning. Therefore, they should not be construed as limiting the scope of protection of the present invention. In the description of the embodiments of the present application, "a plurality of" means two or more, unless otherwise specifically defined.

[0026] Unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by those skilled in the technical field to which the present invention belongs. The terms used in the description of the present invention are only for the purpose of describing specific embodiments and are not used to limit the present invention.

[0027] In addition, the technical features involved in different embodiments of the present application described below can be combined with each other as long as they do not conflict with each other.

[0028] The present invention provides a spicy beef flavor paste, and its components include, by weight percentage: 20% of beef tallow hydrolysate, 25% of offal hydrolysate, 12% of hydrolyzed soy protein, 17.5% of basic flavoring agent, 14.5% of flavor modifier, and 9% of texture modifier. Among them, beef leaf fat is hydrolyzed by lipase to generate free fatty acids (such as palmitic acid and stearic acid), which are used as the key substrates of the Maillard reaction, and combine with sulfur-containing amino acids to generate characteristic meaty aroma compounds such as 2-pentylfuran and 2-methyl-3-mercaptofuran. The function of the offal hydrolysate is to release collagen peptides and free amino acids through complex enzymatic hydrolysis, provide a umami base and a gelatinous texture, and enhance the richness of the paste. The function of hydrolyzed soy protein is to replace a part of the meat protein component. While it can mask the bean smell and provide umami, it can further reduce the manufacturing cost of this application. The function of the basic flavoring agent is to provide the basic taste (saltiness) and visual characteristics (color). The function of the flavor modifier is to directly provide the characteristic flavor of spicy, fresh, and fragrant. The function of the texture modifier is to improve the texture of the product through physical and chemical effects to better form a paste. Compared with the prior art, this application combines and utilizes beef tallow hydrolysate, offal hydrolysate, and hydrolyzed soy protein. On the basis of ensuring the unchanged beef flavor, it greatly reduces the raw material cost and has a high degree of food safety. In addition, the collagen peptides in the offal hydrolysate form a three-dimensional network structure, and the viscosity stability of the paste is high. The taste is more natural than the traditional thickener scheme, without a gelatinous feeling. At the same time, through the synergy with the flavor modifier, the four-dimensional balance of "spicy, hot, fresh, and fragrant" is achieved to reach a realistic taste.

[0029] Furthermore, on the basis of the above-mentioned embodiments, the basic flavoring agent includes edible salt and caramel. By weight percentage, the content of the edible salt is 15% and the content of the caramel is 2.5%. The edible salt is the source of basic saltiness. In addition, it can also adjust the osmotic pressure during the reaction to promote the release of flavor substances and inhibit the growth of microorganisms. The function of the caramel is to simulate the browning color of beef products.

[0030] On the basis of the above embodiment, the flavor modifier includes capsicum paste, pepper oil resin, ethyl maltol and 5'-flavor nucleotide disodium, and the content of the capsicum paste is 10%, the content of the pepper oil resin is 3%, the content of the ethyl maltol is 0.6%, and the content of the 5'-flavor nucleotide disodium is 0.9%. The role of the capsicum paste is to provide capsaicinoids (such as capsaicin and dihydrocapsaicin), activate TRPV1 receptors to produce a burning sensation, and the intensity of the spiciness directly affects the product stimulation threshold; the role of the ethyl maltol is to be a phenolic flavor enhancer, inhibit odor (such as fat oxidation taste), and enhance the persistence of barbecue aroma; pepper oil resin contains hydroxyl-α-sanshool, so it can produce a "tingling sensation" by activating the tactile nerves, and form a "spicy" synergistic effect with capsaicin, and the role of 5'-flavor nucleotide disodium is to reduce the umami perception threshold through the synergistic effect of inosinic acid and guanylic acid.

[0031] Further on the basis of the above embodiment, the texture regulator includes composite phosphate and maltodextrin, and the content of the composite phosphate is 1% and the content of the maltodextrin is 8% by weight. The composite phosphate is composed of sodium tripolyphosphate and sodium hexametaphosphate in a ratio of 3:1, wherein the role of sodium tripolyphosphate is to chelate metal ions to prevent fat oxidation and rancidity, and the role of sodium hexametaphosphate is to improve the water holding capacity of protein and enhance the smoothness of the paste. The maltodextrin is used as an excipient and thickener to adjust the rheological properties of the paste and prevent the growth of microorganisms caused by excessive water activity.

[0032] The present application also discloses a preparation process of a spicy beef flavor paste, such as Figure 1 As shown, the following steps are included:

[0033] Step 1: Take beef suet and chop it into particles ≤5mm, add 50℃ pure water at a ratio of 1:3, add lipase corresponding to the beef suet in the formula, adjust the pH to 6.5, stir and hydrolyze at 58℃ for 5 hours, and obtain the beef suet hydrolysate containing free fatty acids by centrifugation; wherein the lipase selectively hydrolyzes triglycerides to generate palmitic acid and stearic acid, which combine with amino acids in the subsequent Maillard reaction to generate key meaty flavor components such as 2-pentylfuran. Control the degree of hydrolysis at 30%-35% to balance the flavor intensity and bitterness threshold.

[0034] Step 2: The beef bones are processed by a high-pressure crusher to a particle size of ≤1 mm, made into bone paste by adding water at a ratio of 1:4, 0.5% alkaline protease is added, the pH is adjusted to 8.5, and hydrolysis is carried out at 60 °C for 4 hours. Then, 0.3% flavor protease is added, the pH is adjusted to 6.0, and hydrolysis is carried out at 55 °C for 3 hours. In this way, the alkaline protease opens the triple helix structure of collagen, and the flavor protease cuts hydrophobic amino acid residues, increasing the free glutamate content to 11.2 mg / g, laying a foundation for enhancing umami. Finally, it is inactivated at 90 °C for 15 minutes and then vacuum concentrated to obtain a beef offal hydrolysate containing 50% solids;

[0035] Step 3: After mixing and stirring the beef tallow hydrolysate and the beef offal hydrolysate, hydrolyzed soy protein, capsicum oleoresin, prickly ash oil resin, edible salt, and compound phosphate are added in sequence. Then, xylose and cysteine salt are added, the pH is adjusted to 6.5, and the reaction is maintained at a temperature of 80 °C to 105 °C for 75 minutes to carry out the Maillard reaction. Among them, xylose and cysteine generate 2-methyl-3-mercaptofuran at high temperature, which synergistically produces a "tingling sensation" with hydroxy-α-sanshool in the prickly ash oil resin.

[0036] Step 4: After the reaction is completed, ethyl maltol, disodium 5'-ribonucleotide, and caramel are added in sequence and stirred, and then maltodextrin is added to adjust the solids content to 65%, and it is sterilized after forming a paste.

[0037] Furthermore, in terms of the above preparation process technology, in the second step, the material source of the beef offal hydrolysate can include beef tripe in addition to beef bones. The weight ratio of beef tripe to beef bones is 1:2. The hydrolysis of beef tripe is carried out after cutting the beef tripe into strips and hydrolyzing it with a compound enzyme at 45 °C for 6 hours, enabling trypsin to decompose muscle protein to release inosinic acid, and cellulase to destroy connective tissue to improve the hydrolysis efficiency, increasing the utilization rate of beef tripe from 55% to 88%. In this way, beef tripe replaces part of the beef bone raw material, further reducing the product cost.

[0038] Furthermore, in terms of the above preparation process technology, after mixing and stirring the beef tallow hydrolysate and the beef offal hydrolysate in the third step, N-nonanoyl vanillylamide also needs to be added. By weight percentage, the content of the compound phosphate is 0.06%. N-nonanoyl vanillylamide can activate the TRPV1 receptor (capsaicin receptor), reducing the capsaicin perception threshold by 40%, enabling the present application to maintain the spiciness intensity on the premise of reducing the usage amount of capsaicin oleoresin.

[0039] Furthermore, based on the above preparation process technology, in the third step, after mixing and stirring the beef tallow enzymolysate and the beef offal hydrolysate, hydrolyzed soy protein, capsicum oleoresin, prickly ash oleoresin, edible salt, and compound phosphate are added in sequence. After adjusting the pH to 6.5, the temperature is further increased in 3 stages. Specifically, the temperature is first raised to 80°C and maintained for 40 minutes to promote the initial condensation of glucosamine and amino acids to generate pyrazine substances (such as 2,5-dimethylpyrazine), laying the foundation for the nutty aroma tone. Then it is raised to 95°C and maintained for 25 minutes. In this stage, the reaction between cysteine and reducing sugar can be accelerated to generate 2-methyl-3-mercaptofuran (threshold 0.001 ppb), and its concentration reaches 12 μg / g (only 6.5 μg / g in the traditional single-temperature process). Finally, it is raised to 105°C and maintained for 10 minutes. At this temperature in the final stage, flavor substances can be promoted to polymerize to form macromolecular aroma precursors, solving the problem of burnt and charred taste caused by continuous high temperature in the traditional process (the content of heterocyclic amines ≤ 0.3 μg / g, a 70% reduction compared to the traditional process).

[0040] Furthermore, based on the above preparation process technology, in the third step, the ethyl maltol is added in two portions with an interval of 30 minutes. It is added in two portions at the mid-stage (the 20th minute) and the final stage (the 50th minute) to avoid the oxidation loss of phenols caused by high temperature, and the retention rate is increased from 55% in the traditional process to 88%.

[0041] Details of the above exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic characteristics of the present invention. Therefore, from any point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be included in the present invention.

Claims

1. A spicy beef flavor paste, characterized in that: The components include, by weight percentage, 20% of enzymatic hydrolyzate of butter, 25% of hydrolyzate of beef offal, 12% of hydrolyzed soy protein, 17.5% of basic seasoning, 14.5% of flavor modifier and 9% of texture regulator.

2. The spicy beef flavor paste according to claim 1, characterized in that: The basic seasoning comprises edible salt and caramel. In terms of weight percentage, the content of the edible salt is 15% and the content of the caramel is 2.5%.

3. The spicy beef flavor paste according to claim 2, characterized in that: The flavor modifier comprises capsicum paste, prickly ash oleoresin, ethyl maltol and disodium 5'-flavor nucleotide. In terms of weight percentage, the content of the capsicum paste is 10%, the content of the prickly ash oleoresin is 3%, the content of the ethyl maltol is 0.6%, and the content of the disodium 5'-flavor nucleotide is 0.9%.

4. The spicy beef flavor paste according to claim 3, characterized in that: The texture regulator comprises composite phosphate and maltodextrin. In terms of weight percentage, the content of the composite phosphate is 1%, and the content of the maltodextrin is 8%.

5. The spicy beef flavor paste according to claim 4, characterized in that: The composite phosphate is composed of sodium tripolyphosphate and sodium hexametaphosphate in a ratio of 3:

1.

6. A process for preparing the spicy beef flavor paste as claimed in claim 5, characterized in that: The steps include: Step 1: chop beef suet into particles ≤5 mm in size, add 50°C pure water at a ratio of 1:3, add lipase corresponding to beef suet in the formula, adjust the pH to 6.5, stir and hydrolyze at 58°C for 5 hours, and obtain beef suet hydrolysate containing free fatty acids by centrifugation; Step 2: Process the beef bones with a high-pressure crusher to a particle size of ≤1 mm, add water at a ratio of 1:4 to prepare bone paste, add 0.5% alkaline protease, adjust the pH to 8.5, hydrolyze at 60°C for 4 hours, then add 0.3% flavor protease, adjust the pH to 6.0, hydrolyze at 55°C for 3 hours, and finally inactivate at 90°C for 15 minutes, and then vacuum concentrate the beef offal hydrolyzate containing 50% solids; Step 3: After mixing and stirring the enzymatic hydrolyzate of butter and the hydrolyzate of beef offal, hydrolyzed soy protein, chili essence, pepper oleoresin, edible salt and composite phosphate are added in sequence, the pH is adjusted to 6.5, and the reaction is maintained at a temperature of 80° C. to 105° C. for 75 minutes; Step 4: After the reaction is completed, ethyl maltol, 5'-disodium ribonucleotide and caramel are added in sequence and stirred, and then maltodextrin is added, and the solid content is adjusted to 65%, and the paste is formed and then sterilized.

7. The preparation process of the spicy beef flavor paste according to claim 6, characterized in that: In step 2, the hydrolyzed beef offal also includes tripe, and the weight ratio of tripe to beef bones is 1:

2. After the tripe is cut into strips, it is hydrolyzed by a complex enzyme at 45° C. for 6 hours.

8. The preparation process of the spicy beef flavor paste according to claim 7, characterized in that: In the step 3, after the enzymatic hydrolyzate of beef tallow and the hydrolyzate of beef offal are mixed and stirred, N-nonanoic acid vanillamide is also added, and the content of the composite phosphate is 0.06% by weight.

9. The preparation process of the spicy beef flavor paste according to claim 6, characterized in that: In the step three, the temperature is first raised to 80° C. and maintained for 40 minutes, then raised to 95° C. and maintained for 25 minutes, and finally raised to 105° C. and maintained for 10 minutes.

10. The preparation process of the spicy beef flavor paste according to claim 6, characterized in that: The ethyl maltol was added twice with an interval of 30 minutes.

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