A plant-based low-sodium composite flavor essence and preparation method thereof

Abstract

The present invention provides a plant-based low-sodium composite flavor and a preparation method thereof. The plant-based low-sodium composite flavor comprises, based on its total weight, 30-50% by weight of pea protein isolate; 15-25% by weight of a product obtained by hydrolyzing pea protein isolate with Aspergillus oryzae protease; 10-20% by weight of an excipient comprising β-cyclodextrin and gum arabic; 8-15% by weight of a natural flavoring comprising shiitake mushroom extract and black truffle essential oil; 5-10% by weight of sodium chloride; and 0.5-2% by weight of an antioxidant. The plant-based low-sodium composite flavor according to the present invention has a low sodium content, high stability, and can reduce dependence on animal raw materials. It is suitable for vegetarian and health food needs and meets the taste preferences of vegetarians and those pursuing a healthy diet.

Description

Technical Field

[0001] The present invention relates to the technical field of food additives, and in particular to a plant-based low-sodium compound flavor essence and a preparation method thereof. Background Art

[0002] In the field of food additives, flavors and fragrances play a key role in food quality and flavor. In recent years, with the improvement of consumers' health awareness and changes in dietary concepts, the demand for plant-based, low-sodium, and flavorful foods has continued to grow, which has also attracted much attention to the research and development of plant-based, low-sodium compound flavors and fragrances.

[0003] Traditional flavors and fragrances present numerous challenges. For one thing, their production often relies on animal-derived ingredients and high-salt seasoning systems. Excessive consumption of these flavors can easily lead to excessive sodium intake, increasing the risk of chronic diseases such as hypertension and heart disease, and failing to meet today's consumer demand for a healthier diet. Furthermore, traditional flavors offer a relatively limited flavor profile, making it difficult to meet consumers' diverse taste needs.

[0004] The plant-based food market is booming due to its health and environmental appeal. However, existing plant-based flavors have significant drawbacks. Plant proteins themselves lack flavor, making flavors based on them bland and difficult to develop an appealing flavor during processing. Furthermore, they have poor stability and are easily affected by environmental factors such as temperature and humidity during storage and processing, leading to the loss of flavor compounds.

[0005] From a manufacturing perspective, conventional thermal reaction and physical mixing processes face technical bottlenecks. The high temperatures encountered during thermal reactions can cause some volatile flavor compounds to decompose or evaporate, resulting in flavor loss. Physical mixing, on the other hand, simply combines the ingredients, failing to fully tap their potential and making it difficult to precisely control the flavor's properties.

[0006] Regarding raw material processing, current methods for processing plant-based flavor ingredients also need improvement. For example, when hydrolyzing plant proteins, if the degree of hydrolysis, enzyme type, and reaction conditions cannot be precisely controlled, it will be difficult to efficiently obtain the desired flavor precursors. When extracting natural flavor components, improper extraction methods can affect the purity and flavor quality of the extract. For example, the unique aroma of shiitake mushroom extract and black truffle essential oil cannot be fully preserved without the appropriate extraction process.

[0007] Furthermore, existing technologies also have shortcomings in the selection and application of excipients. A single excipient often fails to simultaneously meet the multiple requirements of a flavor, such as stability and sustained release, making it difficult to effectively protect and control the release of flavoring substances. Furthermore, the market currently lacks a plant-based, low-sodium composite flavoring with excellent overall performance and an efficient preparation method, making it difficult to meet the food industry's demand for high-quality flavors. The present invention addresses these issues with an innovative solution. Summary of the Invention

[0008] Based on the technical problems described above, the present invention aims to provide a plant-based, low-sodium composite flavor essence and its preparation method. By using a specific raw material ratio, enzymatic hydrolysis, and encapsulation technology, this invention addresses the issues of insufficient flavor and poor stability of plant protein flavors, reduces sodium content, meets the needs of vegetarians and health foods, and imparts rich flavor, high stability, and sustained-release properties to the product, thus filling a market gap and promoting the development of the food industry.

[0009] Specifically, according to one aspect of the present invention, a plant-based low-sodium compound flavor essence is provided, wherein the plant-based low-sodium compound flavor essence comprises, based on its total weight:

[0010] 30-50% by weight of pea protein isolate;

[0011] 15-25% by weight of a product of Aspergillus oryzae protease hydrolyzed from pea protein isolate;

[0012] 10-20% by weight of an excipient, wherein the excipient comprises β-cyclodextrin and gum arabic;

[0013] 8-15% by weight of natural flavorings, wherein the natural flavorings include shiitake mushroom extract and black truffle essential oil;

[0014] 5-10% by weight sodium chloride; and

[0015] 0.5-2% by weight of an antioxidant.

[0016] According to another aspect of the present invention, a method for preparing a plant-based low-sodium composite flavor essence is provided, comprising the following steps:

[0017] (1) mixing pea protein isolate with deionized water, adjusting the pH to 6.5-7.0, adding Aspergillus oryzae protease, and hydrolyzing at 40-60° C. for 2-3 hours, then inactivating the enzyme, centrifuging, and collecting the supernatant to obtain a flavor precursor liquid, which contains a product of hydrolyzing the pea protein isolate with Aspergillus oryzae protease;

[0018] (2) mixing the pea protein isolate, the flavor precursor liquid, and the natural flavoring, then adding L-cysteine ​​and thiamine, performing a Maillard reaction at 90-110° C. for 30-60 minutes, and then cooling;

[0019] (3) uniformly mixing the cooled product obtained in step (2) with β-cyclodextrin, gum arabic, sodium chloride and an antioxidant, and drying the mixture to obtain the plant-based low-sodium composite flavor essence.

[0020] Compared with the prior art in this field, the advantages of the present invention are:

[0021] 1. The sodium content is significantly reduced, meeting low-sodium standards and reducing the risk of excessive sodium intake for consumers. It is also rich in GABA, which has health benefits such as soothing nerves, meeting the needs of a healthy diet.

[0022] 2. Enzymatic hydrolysis technology releases flavor precursors, combined with a unique shiitake mushroom / truffle or shiitake mushroom / truffle / smoked paprika flavor system to simulate meat flavors with rich layers, improving the bland flavor problem of plant protein essences.

[0023] 3. Encapsulation technology using excipients (including β-cyclodextrin and gum arabic) improves the stability of plant-based low-sodium compound flavors, thereby reducing flavor loss during processing and storage, achieving a slow release of flavor substances, and prolonging flavor persistence; and

[0024] 4. Plant protein is the core raw material, which is widely available and environmentally friendly. The preparation process is mature, equipment compatibility is good, and production costs are significantly lower than nanoemulsification technology, making it highly competitive in the market. DETAILED DESCRIPTION

[0025] It should be understood that those skilled in the art can conceive of other various embodiments and can modify them according to the teachings of this specification without departing from the scope or spirit of the present disclosure. Therefore, the following specific embodiments are not intended to be limiting.

[0026] Unless otherwise indicated, all numbers used in the specification and claims expressing feature sizes, quantities, and physicochemical properties should be understood as being modified in all instances by the term "about." Therefore, unless otherwise indicated, the numerical parameters listed in the foregoing specification and the appended claims are approximate values, and those skilled in the art will be able to appropriately vary these approximate values ​​in order to obtain the desired properties using the teachings disclosed herein. The use of numerical ranges expressed as endpoints includes all numbers within that range and any range within that range.

[0027] The present invention aims to solve a series of problems existing in traditional flavors and existing plant protein flavors. Traditional flavors rely on animal-derived raw materials and high-salt systems, which pose health risks and have a single flavor; existing plant protein flavors have a bland flavor, a rough taste, and poor stability. At the same time, conventional preparation processes also have shortcomings. The present invention improves the quality of flavors through innovative technology and raw material formulations to meet the market demand for health and diverse flavors. The core purpose of the present invention is to provide a plant-based low-sodium composite flavor essence and a preparation method thereof. Through innovative raw material ratios and advanced preparation technologies, the problems of insufficient flavor and poor stability of plant protein flavors are solved, the sodium content is reduced, the needs of vegetarian and healthy foods are met, the products are given rich flavor, high stability and sustained release, filling the market gap and promoting the development of the food industry.

[0028] Specifically, according to one aspect of the present invention, a plant-based low-sodium compound flavor essence is provided, wherein the plant-based low-sodium compound flavor essence comprises, based on its total weight:

[0029] 30-50% by weight of pea protein isolate;

[0030] 15-25% by weight of a product of Aspergillus oryzae protease hydrolyzed from pea protein isolate;

[0031] 10-20% by weight of an excipient, wherein the excipient comprises β-cyclodextrin and gum arabic;

[0032] 8-15% by weight of natural flavorings, wherein the natural flavorings include shiitake mushroom extract and black truffle essential oil;

[0033] 5-10% by weight sodium chloride; and

[0034] 0.5-2% by weight of an antioxidant.

[0035] According to certain preferred embodiments of the present invention, the plant-based low-sodium complex flavor essence of the present invention comprises a plurality of ingredients in specific proportions based on the total weight thereof.

[0036] According to an embodiment of the present invention, pea protein isolate is an important basic raw material for flavors. It is widely available, rich in multiple essential amino acids, and has high nutritional value. In flavors, pea protein isolate not only provides a carrier for flavor substances, but also produces a rich variety of flavor precursors during subsequent enzymatic hydrolysis and reaction processes. Its appropriate content range ensures that the flavor has a good flavor foundation and stability. For example, when the pea protein isolate content is less than 30% by weight, it cannot provide sufficient flavor precursors, resulting in insufficient flavor in the final product; and when the content is higher than 50% by weight, it affects the proportion of other ingredients, resulting in an overall flavor imbalance. There is no particular limitation on the specific type of pea protein isolate that can be used in the present invention. It can be homemade according to conventional processes or purchased commercially. For example, pea protein isolate products produced by Shuangta Foods, Cargill, DuPont, etc. can be used.

[0037] According to embodiments of the present invention, the product of pea protein isolate hydrolyzed by Aspergillus oryzae protease is one of the key factors in flavor formation. Through the action of Aspergillus oryzae protease, pea protein isolate is hydrolyzed into polypeptides and amino acids with different molecular weights. These hydrolyzates can produce unique flavor substances in the subsequent Maillard reaction. According to certain preferred embodiments of the present invention, the degree of hydrolysis is controlled within 15-20%. Within this range, the hydrolyzate is ensured to have sufficient reactivity to form a rich variety of flavor components while avoiding flavor degradation caused by excessive hydrolysis. For example, if the degree of hydrolysis is too low (less than 15%), the hydrolyzate is insufficiently reactive and cannot fully participate in the Maillard reaction, resulting in a low amount of flavor substances produced. If the degree of hydrolysis is too high (greater than 20%), unpleasant flavors such as bitterness are produced. The degree of hydrolysis of the product of pea protein isolate hydrolyzed by Aspergillus oryzae protease can be determined using commonly used assay methods. For example, in actual research and production, commonly used assay methods are mainly based on the detection of changes in free amino acids or peptide bonds in the hydrolyzed product. Common methods include formaldehyde titration, Kjeldahl nitrogen determination, or high-performance liquid chromatography (HPLC). In the present invention, high-performance liquid chromatography (HPLC) is preferably used to determine the degree of hydrolysis of the pea protein isolate hydrolyzed by Aspergillus oryzae protease. Specifically, the method includes performing HPLC analysis on the hydrolyzate, utilizing the different retention times of different amino acids and peptides on the chromatographic column to separate and quantify the amino acids and peptides in the hydrolyzate. By comparing the chromatogram with that of a standard amino acid or peptide, the content of various components in the hydrolyzate is determined, thereby accurately calculating the degree of hydrolysis.

[0038] There is no particular limitation on the specific type of Aspergillus oryzae protease that can be used in the present invention. Aspergillus oryzae protease products produced by Novozymes, Genencor, Wuxi Xuemei Enzyme Preparation Co., Ltd., Nanning Pangbo Bioengineering Co., Ltd., etc. can be used.

[0039] According to an embodiment of the present invention, the excipients are composed of β-cyclodextrin and gum arabic. β-cyclodextrin has a unique ring structure that can encapsulate flavoring substances, forming a stable inclusion complex, effectively protecting the flavoring substances and preventing them from volatilizing or oxidizing during processing and storage. Gum arabic has excellent emulsifying and thickening properties, which can improve the stability of the flavor and facilitate the sustained release of the flavoring substances. Preferably, the excipient is a mixture of β-cyclodextrin and gum arabic in a weight ratio ranging from 1:1 to 4:1. Within this weight ratio range, β-cyclodextrin and gum arabic complement each other, ensuring the stability of the flavor while achieving a slow release of the flavoring substances and prolonging the flavor's longevity. For example, within a weight ratio range of 1:1 to 4:1, the encapsulation effect of β-cyclodextrin is fully utilized, while the emulsifying and thickening properties of gum arabic are utilized, ensuring that the flavor maintains good stability and flavor release during storage and use.

[0040] There is no limitation on the sources of β-cyclodextrin and gum arabic that can be used in the present invention. β-cyclodextrin products from Henan Wokas Biotechnology Co., Ltd., Mengzhou Huaxing Biochemical Co., Ltd., etc., or gum arabic products from Zhengzhou Yuhe Food Additive Co., Ltd., Chongqing Tianrun Biological Products Co., Ltd., etc. can be used.

[0041] According to an embodiment of the present invention, a natural flavoring agent comprises shiitake mushroom extract and black truffle essential oil, imparting a unique flavor to the flavoring. Shiitake mushroom extract can be prepared via water extraction, fully preserving the shiitake mushroom's delicious flavor and nutritional components. Black truffle essential oil can be prepared via supercritical CO2 extraction, possessing a rich, distinctive aroma. The weight ratio of shiitake mushroom extract to black truffle essential oil ranges from 1:5 to 3:1. The combination of the two creates a rich and unique flavor system, simulating the flavor of meat while adding depth and complexity. For example, a weight ratio of shiitake mushroom extract to black truffle essential oil ranges from 1:5 to 3:1, highlighting the rich aroma of black truffle while blending the shiitake mushroom's delicious flavor, resulting in a richer and more enticing flavor. Furthermore, the natural flavoring agent may also include smoked paprika, with the weight ratio of smoked paprika to shiitake mushroom extract ranging from 1:10 to 1:5. The addition of smoked paprika further enriches the flavor of the flavoring, adding a smoky flavor and making it even more distinctive. It is worth noting that the study found that adding a specific amount of smoked paprika can unexpectedly enhance the meat-like properties of the resulting plant-based low-sodium complex flavor essence.

[0042] Optionally, the aforementioned shiitake mushroom extract, black truffle essential oil, and smoked paprika powder can also be obtained from commercial sources. For example, shiitake mushroom extract products from Fufeng Snot Biotechnology Co., Ltd., Hangzhou Zhonggu Shannian Biotechnology Co., Ltd., etc., black truffle essential oil products from Huabao Flavors Co., Ltd., Aipu Flavors Group Co., Ltd., etc., and smoked paprika products from Zunyi Zhongjiao Biotechnology Co., Ltd., etc. can be used.

[0043] According to an embodiment of the present invention, sodium chloride, as a flavoring agent, significantly reduces the sodium content compared to traditional flavors while maintaining a certain flavor. The sodium chloride content can be between 5-10% by weight, which can not only meet consumers' demand for a certain saltiness, but also effectively control sodium intake, in line with the requirements of a healthy diet. For example, if the sodium chloride content is less than 5% by weight, the flavor will not be salty enough, affecting the flavor; if it is greater than 10% by weight, the sodium content is too high, increasing consumer health risks.

[0044] According to an embodiment of the present invention, the addition of an antioxidant effectively prevents the flavor from oxidizing and deteriorating during storage and processing, thereby extending the shelf life. The present invention prefers rosemary extract as an antioxidant, which can be prepared by ethanol extraction. Rosemary extract not only has good antioxidant properties, but also adds a certain natural flavor to the flavor. The amount of antioxidant added is between 0.5-2% by weight, and when the amount added is 1.2-1.8% by weight, the antioxidant effect is better. For example, if the amount of antioxidant added is too low (less than 0.5% by weight), the oxidation reaction cannot be effectively inhibited, resulting in deterioration of the flavor of the flavor; if the amount added is too high (greater than 2% by weight), the overall flavor and cost of the flavor are affected. Optionally, commercially available rosemary extract products, such as the related products of Hainan Shupu Biotechnology Co., Ltd., can also be used.

[0045] The plant-based low-sodium composite flavoring can also contain 0.1-0.5% by weight of the flavoring agent ethyl maltol, which enhances the flavor's aroma and improves flavor quality. Furthermore, the flavoring's particle size is between 50-200 mesh, which helps control its solubility and dispersibility. The moisture content is no more than 5% by weight to prevent microbial growth and ensure flavor stability. The Aspergillus oryzae protease activity is no less than 8000 U / g, ensuring efficient hydrolysis. The flavoring agent ethyl maltol can be obtained from commercial sources, such as Beijing Tianlihai Flavors & Fragrances Co., Ltd. and Hebei Chuangzhiyuan Biotechnology Co., Ltd.

[0046] In addition to the ingredients mentioned above, the plant-based low-sodium complex flavor essence of the present invention may optionally include the following ingredients: dietary fiber (e.g., inulin, resistant dextrin, etc.), vitamins (e.g., vitamin C, vitamin E, etc.), flavor enhancers (e.g., yeast extract, nucleotide flavor enhancers), texture improvers (e.g., xanthan gum, sodium carboxymethyl cellulose (CMC), etc.).

[0047] According to another aspect of the present invention, a method for preparing a plant-based low-sodium composite flavor essence is provided, comprising the following steps:

[0048] (1) mixing pea protein isolate with deionized water, adjusting the pH to 6.5-7.0, adding Aspergillus oryzae protease, and hydrolyzing at 40-60° C. for 2-3 hours, then inactivating the enzyme, centrifuging, and collecting the supernatant to obtain a flavor precursor liquid, which contains a product of hydrolyzing the pea protein isolate with Aspergillus oryzae protease;

[0049] (2) mixing the pea protein isolate, the flavor precursor liquid, and the natural flavoring, then adding L-cysteine ​​and thiamine, performing a Maillard reaction at 90-110° C. for 30-60 minutes, and then cooling;

[0050] (3) uniformly mixing the cooled product obtained in step (2) with β-cyclodextrin, gum arabic, sodium chloride and an antioxidant, drying the mixture, and then passing the mixture through a 50-200 mesh sieve to obtain the plant-based low-sodium composite flavor essence.

[0051] Specifically, in step (1), pea protein isolate is mixed with deionized water and the pH is adjusted to 6.5-7.0. This pH condition provides a suitable environment for the activity of Aspergillus oryzae protease. Aspergillus oryzae protease with an enzyme activity of not less than 8000 U / g is added and reacted at a temperature of 40-60°C for 2-3 hours. This temperature range can not only ensure the activity of the enzyme, but also avoid enzyme inactivation or protein denaturation caused by excessively high temperatures. After the hydrolysis is completed, the reaction is terminated by enzyme inactivation treatment, and then the supernatant is centrifuged to obtain a flavor precursor liquid containing the Aspergillus oryzae protease hydrolyzed pea protein isolate product. In this process, the degree of hydrolysis is precisely controlled at 15-20% to ensure that the ideal flavor precursor substance is obtained.

[0052] In step (2), additional pea protein isolate, the flavor precursor liquid prepared in step (1), and natural flavoring are mixed. If a flavor enhancer, ethyl maltol or smoked paprika, is added, it is also added at this step. L-cysteine ​​and thiamine are then added. L-cysteine ​​and thiamine promote the Maillard reaction, accelerating the production of flavor substances. The Maillard reaction is carried out at a temperature of 90-110°C for 30-60 minutes. This temperature and time range is conducive to the production of rich flavor components. After the reaction is completed, the mixture is cooled to prepare for the subsequent steps.

[0053] In step (3), the cooled product is uniformly mixed with β-cyclodextrin, gum arabic, sodium chloride, and an antioxidant. After uniform mixing, the mixture is passed through a 50-200 mesh sieve to obtain a plant-based low-sodium composite flavor essence. In this step, the weight ratio of β-cyclodextrin to gum arabic is within the range of 1:1 to 4:1 (preferably 2:1 to 4:1) to ensure that the excipients play an optimal role; the moisture content of the essence is controlled to be no more than 5% by weight to ensure the stability of the product.

[0054] The following specific embodiments are intended to illustrate the present disclosure by way of illustration and not limitation.

[0055] Option 1 is a plant-based low-sodium complex flavor essence, which comprises, based on its total weight:

[0056] 30-50% by weight, preferably 35-45% by weight, of pea protein isolate;

[0057] 15-25% by weight, preferably 18-20% by weight, of a product of Aspergillus oryzae protease hydrolyzed pea protein isolate;

[0058] 10-20% by weight, preferably 15-20% by weight of an excipient, the excipient comprising β-cyclodextrin and gum arabic;

[0059] 8-15 wt %, preferably 10-15 wt % of natural flavoring, wherein the natural flavoring comprises shiitake mushroom extract and black truffle essential oil;

[0060] 5-10 wt %, preferably 5-8 wt % sodium chloride; and

[0061] 0.5-2 wt%, preferably 0.5-1 wt% of an antioxidant.

[0062] Option 2 is a plant-based low-sodium composite flavor according to Option 1, wherein the degree of hydrolysis of the product of pea protein isolate hydrolyzed by Aspergillus oryzae protease is 15-20%.

[0063] Option 3 is a plant-based low-sodium complex flavor according to Option 1, wherein the excipient is a mixture of β-cyclodextrin and gum arabic in a weight ratio ranging from 1:1 to 4:1.

[0064] Option 4 is a plant-based low-sodium complex flavor according to Option 1, wherein the natural flavoring material comprises shiitake mushroom extract and black truffle essential oil in a weight ratio ranging from 1:5 to 3:1.

[0065] Option 5 is a plant-based low-sodium composite flavor essence according to Option 1, wherein the shiitake mushroom extract is prepared by water extraction.

[0066] Scheme 6 is a plant-based low-sodium composite flavor essence according to Scheme 1, wherein the black truffle essential oil is prepared by supercritical CO2 extraction.

[0067] Option 7 is a plant-based low-sodium complex flavor according to Option 1, wherein the antioxidant is rosemary extract.

[0068] Option 8 is a plant-based low-sodium composite flavor essence according to Option 7, wherein the rosemary extract is prepared by an ethanol extraction method.

[0069] Scheme 9 is a plant-based low-sodium compound flavor according to Scheme 1, wherein the plant-based low-sodium compound flavor further comprises 0.1-0.5 weight% of a flavor enhancer, and the flavor enhancer is ethyl maltol.

[0070] Option 10 is a plant-based low-sodium complex flavor according to Option 1, wherein the particle size of the plant-based low-sodium complex flavor is between 50-200 mesh.

[0071] Scheme 11 is a plant-based low-sodium complex flavor according to Scheme 1, wherein the added amount of the antioxidant is 1.2-1.8% by weight.

[0072] Option 12 is a plant-based low-sodium complex flavor essence according to Option 1, wherein the natural flavoring material further comprises smoked paprika, and the weight ratio of the smoked paprika to the shiitake mushroom extract is in the range of 1:10 to 1:5.

[0073] Option 13 is a plant-based low-sodium complex flavor according to Option 1, wherein the weight ratio of β-cyclodextrin to gum arabic in the excipient is in the range of 2:1 to 4:1.

[0074] Option 14 is the plant-based low-sodium complex flavor according to Option 1, wherein the moisture content of the plant-based low-sodium complex flavor is not higher than 5% by weight.

[0075] Scheme 15 is a plant-based low-sodium composite flavor essence according to Scheme 1, wherein the enzymatic activity of the Aspergillus oryzae protease is not less than 8000 U / g.

[0076] Scheme 16 is a method for preparing a plant-based low-sodium composite flavor essence according to any one of Schemes 1 to 15, comprising the following steps:

[0077] (1) mixing pea protein isolate with deionized water, adjusting the pH to 6.5-7.0, adding Aspergillus oryzae protease, and hydrolyzing at 40-60° C. for 2-3 hours, then inactivating the enzyme, centrifuging, and collecting the supernatant to obtain a flavor precursor liquid, which contains a product of hydrolyzing the pea protein isolate with Aspergillus oryzae protease;

[0078] (2) mixing the pea protein isolate, the flavor precursor liquid, and the natural flavoring, then adding L-cysteine ​​and thiamine, performing a Maillard reaction at 90-110° C. for 30-60 minutes, and then cooling;

[0079] (3) uniformly mixing the cooled product obtained in step (2) with β-cyclodextrin, gum arabic, sodium chloride and an antioxidant, drying the mixture, and then passing the mixture through a 50-200 mesh sieve to obtain the plant-based low-sodium composite flavor essence.

[0080] Scheme 17 is a method for preparing a plant-based low-sodium composite flavor essence according to Scheme 16, wherein the degree of hydrolysis of the product of pea protein isolate hydrolyzed by Aspergillus oryzae protease is 15-20%.

[0081] Scheme 18 is a method for preparing a plant-based low-sodium composite flavor essence according to Scheme 16, wherein in step (3), the weight ratio of β-cyclodextrin to gum arabic is in the range of 1:1 to 4:1.

[0082] Scheme 19 is a method for preparing a plant-based low-sodium composite flavor essence according to Scheme 16, wherein the natural flavoring in step (2) comprises shiitake mushroom extract and black truffle essential oil in a weight ratio ranging from 1:5 to 3:1.

[0083] Scheme 20 is a method for preparing a plant-based low-sodium composite flavor essence according to Scheme 19, wherein the shiitake mushroom extract is prepared by water extraction.

[0084] Scheme 21 is a method for preparing a plant-based low-sodium composite flavor essence according to Scheme 19, wherein the black truffle essential oil is prepared by supercritical CO2 extraction.

[0085] Scheme 22 is a method for preparing a plant-based low-sodium composite flavor essence according to Scheme 16, wherein the antioxidant is rosemary extract.

[0086] Scheme 23 is a method for preparing a plant-based low-sodium composite flavor essence according to Scheme 22, wherein the rosemary extract is prepared by an ethanol extraction method.

[0087] Scheme 24 is a method for preparing a plant-based low-sodium composite flavor according to Scheme 16, wherein step (3) comprises: uniformly mixing the cooled product obtained in step (2) with β-cyclodextrin, gum arabic, sodium chloride, an antioxidant and a flavoring agent, drying the mixture, and then passing the mixture through a 50-200 mesh sieve to obtain the plant-based low-sodium composite flavor, wherein the flavoring agent is ethyl maltol.

[0088] Scheme 25 is a method for preparing a plant-based low-sodium composite flavor essence according to Scheme 16, wherein the amount of the antioxidant added is 1.2-1.8 weight %.

[0089] Scheme 26 is a method for preparing a plant-based low-sodium composite flavor essence according to Scheme 16, wherein step (3) comprises: uniformly mixing the cooled product obtained in step (2) with β-cyclodextrin, gum arabic, sodium chloride, an antioxidant and smoked paprika powder, drying the mixture, and then passing the mixture through a 50-200 mesh sieve to obtain the plant-based low-sodium composite flavor essence, wherein the weight ratio of the smoked paprika powder to the shiitake mushroom extract is in the range of 1:10 to 1:5.

[0090] Scheme 27 is a method for preparing a plant-based low-sodium composite flavor essence according to Scheme 16, wherein in step (3), the weight ratio of β-cyclodextrin to gum arabic is in the range of 2:1 to 4:1.

[0091] Scheme 28 is a method for preparing a plant-based low-sodium compound flavor according to Scheme 16, wherein the moisture content of the plant-based low-sodium compound flavor is not higher than 5% by weight.

[0092] Scheme 29 is a method for preparing a plant-based low-sodium composite flavor essence according to Scheme 16, wherein the enzyme activity of the Aspergillus oryzae protease is not less than 8000 U / g.

[0093] The present invention will be described in more detail below with reference to the examples. It should be noted that these descriptions and examples are intended to facilitate understanding of the present invention and are not intended to limit the present invention. The scope of protection of the present invention shall be subject to the appended claims.

[0094] Example

[0095] In the present invention, unless otherwise specified, all reagents used were commercially available products and were used directly without further purification.

[0096] Test Method

[0097] According to the methods described in detail below, the plant-based low-sodium compound flavorings prepared in the following examples and comparative examples and a well-known commercial meat flavoring were tested for flavor, meat flavor simulation and stability.

[0098] Flavor test

[0099] A team of 30 people with experience in food sensory evaluation was selected. Members must have a keen sense of taste and smell, and no olfactory or taste disorders. Before the test, the samples were placed at room temperature (25°C ± 2°C) for 30 minutes to equilibrate, ensuring that the effect of temperature on flavor was minimized. The sensory evaluation was carried out in a special sensory testing room, which should be quiet, odorless, and with soft and uniform light. Each evaluator was equipped with an independent test room to avoid mutual interference. During the test, the indoor temperature was maintained at 25°C ± 2°C, and the relative humidity was controlled at 50% ± 5%. Using quantitative descriptive analysis (QDA), the evaluators evaluated the samples one by one according to the specified flavor characteristics. Then, the scoring data of all evaluators for each sample were collected, and the mean and standard deviation of each flavor index were calculated. Through statistical analysis, the differences between the plant-based low-sodium composite flavor essences of each embodiment and comparative example and a well-known commercial meat flavor essence were compared to judge the performance of the product of the present invention in terms of flavor.

[0100] Evaluation levels of the results obtained:

[0101] Excellent (4-5 points): The aroma is rich, persistent, and harmonious. The unique aroma of natural flavorings such as shiitake mushrooms and black truffles can be clearly felt, without any foreign smell.

[0102] Good (3-3.9 points): The aroma is relatively strong, with a certain degree of persistence and coordination, and the aroma of shiitake mushrooms and black truffles is more obvious;

[0103] Poor (1-2.9 points): The aroma is weak, has poor persistence and is not harmonious, and has a noticeable odor.

[0104] Meat flavor simulation

[0105] The meat-like properties of the plant-based low-sodium complex flavorings of the various Examples and Comparative Examples and a well-known commercial meat flavor were tested in a manner similar to the flavor test detailed above.

[0106] Evaluation levels of the results obtained:

[0107] Excellent (4-5 points): The aroma is rich and almost identical to real meat, without any foreign odor interference, and can instantly evoke the memory of real meat aroma;

[0108] Good (3-3.9 points): The aroma is relatively strong, very similar to the aroma of real meat, and there may be a very slight odor occasionally, but it does not affect the overall experience;

[0109] Poor (1-2.9 points): The aroma is relatively light, not quite like the aroma of real meat, the odor is more obvious, and it greatly interferes with the simulation of meat flavor.

[0110] stability

[0111] High-temperature stability: Place the sample container in a constant-temperature drying oven set at 70°C and remove the container at 0, 24, 48, and 72 hours. After each removal, allow the sample to cool to room temperature (25°C ± 2°C). A panel of 30 individuals with experience in food sensory evaluation will assess the sample.

[0112] Light stability: Samples were placed in a light incubator using simulated sunlight (approximately 5000 lx) and observed at 0, 3, 7, and 14 days. A panel of 30 individuals with experience in food sensory evaluation was selected to assess the samples.

[0113] Humidity stability: Prepare multiple desiccators and place saturated sodium chloride solutions of varying concentrations (controlled at approximately 75%) within each to create a humidity environment. Place samples into multiple open glass containers and place them within the desiccators at varying humidity levels. Remove samples at 0, 7, 14, and 21 days. A panel of 30 individuals with experience in food sensory evaluation will assess the samples.

[0114] Long-term storage stability: Store samples in sealed containers at room temperature (25°C ± 2°C) in the dark. Remove samples every three months. A panel of 30 individuals with experience in food sensory evaluation will assess the samples individually.

[0115] Evaluation levels of the results obtained:

[0116] Excellent (4-5 points): Under the test conditions of high temperature, light, humidity and long-term storage, after the longest treatment, the sample's aroma intensity and characteristic aroma are well retained, and no odor is generated; the taste is pure and almost unchanged; there is no color change, caking or deliquescence; the moisture content is always no more than 5% by weight;

[0117] Good (3-3.9 points): Under test conditions such as high temperature, light, humidity, and long-term storage, the sample's aroma and taste change slightly, but still maintain its original flavor characteristics and do not affect its use; the color and shape change slightly, such as slight fading and a small amount of clumping; the moisture content is basically stable, occasionally slightly exceeding 5% by weight, but can recover within a short time;

[0118] Poor (1-2.9 points): Under the test conditions of high temperature, light, humidity and long-term storage, the aroma and taste of the sample changed significantly, the characteristic aroma was lost in large quantities, the odor was obvious, and the taste was unacceptable; the color and shape changed significantly, such as severe fading, complete agglomeration or deliquesce; the moisture content seriously exceeded the standard.

[0119] Preparation Example 1 - Preparation of a product of pea protein isolate hydrolyzed by Aspergillus oryzae protease

[0120] Select an appropriate amount of pea protein isolate (Shuangta Food), prepare Aspergillus oryzae protease (enzyme activity not less than 8000U / g) (Novozymes), and prepare deionized water for raw material mixing and reaction system construction. Then, mix the pea protein isolate with deionized water to prepare a solution of appropriate concentration, and use a pH regulator (dilute hydrochloric acid) to accurately adjust the pH of the solution to 6.8 to create the best environment for Aspergillus oryzae protease to work. Aspergillus oryzae protease is added to the prepared solution, and then the reaction system is placed in an environment controlled at 50°C for hydrolysis reaction, and the reaction time is set to 2.5 hours. Within this temperature range, Aspergillus oryzae protease has high activity and can effectively catalyze the hydrolysis of pea protein isolate to generate polypeptides and amino acids of different molecular weights. After the hydrolysis reaction is completed, the Aspergillus oryzae protease is inactivated by enzyme inactivation treatment to terminate the hydrolysis reaction. The enzyme inactivation method is high temperature instantaneous treatment (rapidly heating to 95°C and maintaining for 1 hour). After inactivation of the enzyme, the reaction solution was centrifuged to remove unreacted solid impurities, and the supernatant was collected. The resulting supernatant was a flavor precursor solution containing the product of pea protein isolate hydrolyzed by Aspergillus oryzae protease. The degree of hydrolysis of the pea protein isolate hydrolyzed by Aspergillus oryzae protease, as determined by high-performance liquid chromatography (HPLC), was 15%.

[0121] Example 1 (E1)

[0122] Take a certain amount of pea protein isolate (Shuangta Food) and mix it thoroughly with the flavor precursor liquid prepared above and the natural flavoring materials prepared in proportion (including a specific proportion of shiitake mushroom extract (Fufeng Snot Biotechnology Co., Ltd.) and black truffle essential oil (Huabao Flavor Co., Ltd.)). Add 0.3% by weight of L-cysteine ​​and 0.07% by weight of thiamine to the mixture. Place the mixed system in a constant temperature water bath at a temperature of 90°C and carry out the Maillard reaction for 50 minutes. During the reaction process, the amino acids, polypeptides, sugars and other substances in the system undergo complex chemical reactions to generate a variety of flavor substances, giving the flavor a unique flavor. After the reaction is completed, the mixed solution is taken out and naturally cooled to room temperature.

[0123] The cooled product was uniformly mixed with β-cyclodextrin, gum arabic (the weight ratio of the two was within the range of 2:1), sodium chloride, and the antioxidant rosemary extract (Hainan Shupu Biotechnology Co., Ltd.). After uniform mixing, the mixture was dried and then screened using a 50-200 mesh sieve. Large particles or impurities that were not fully mixed were removed to obtain the final plant-based low-sodium composite flavor 1.

[0124] Then, according to the methods described in detail above for testing flavor, meat flavor simulation, and stability, the plant-based low-sodium compound flavor 1 was tested. The specific formula of the plant-based low-sodium compound flavor 1 and the test results are shown in Table 1 below.

[0125] Examples 2-7 (E2-E7) and Comparative Examples 1-4 (CE1-CE4)

[0126] Plant-based low-sodium complex flavors 2-7 and comparative plant-based low-sodium complex flavors 1-4 were prepared in a manner similar to Example 1, except that the formula of the low-sodium complex flavor was changed as shown in Table 1 below.

[0127] Then, according to the methods for flavor, meat flavor simulation, and stability testing described in detail above, the plant-based low-sodium compound flavors 2-7 and comparative plant-based low-sodium compound flavors 1-4 were tested. The specific formulas and test results of the plant-based low-sodium compound flavors 2-7 are shown in Table 1 below, and the specific formulas and test results of the comparative plant-based low-sodium compound flavors 1-4 are shown in Table 2 below.

[0128] Comparative Example 5 (CE5)

[0129] In Comparative Example 5, a well-known commercial meat flavor product was tested according to the methods described in detail above for flavor, meat flavor simulation, and stability. The test results are shown in Table 2 below.

[0130] Table 1 Formulas and test results of plant-based low-sodium composite flavors of Examples 1-7 (E1-E7)

[0131]

[0132] Table 2: Formulas and test results of plant-based low-sodium composite flavors of Comparative Examples 1-4 (CE1-CE4) (compared with a well-known commercial meat flavor product CE5)

[0133]

[0134] As shown in the results in Table 1 above, it can be seen that when the requirements of the technical solution according to the present invention are met, the obtained plant-based low-sodium composite flavor essence has the flavor, meat flavor simulation and stability that meet the technical requirements, has a low sodium content, can reduce dependence on animal raw materials, is suitable for vegetarian and healthy food needs, and meets the taste preferences of vegetarians and people who pursue a healthy diet.

[0135] In particular, a comparison between the results of Example 1 (E1) and Example 3 (E3), and a comparison between the results of Example 2 (E2) and Example 4 (E4), shows that when the natural flavoring contains smoked paprika at a specific ratio in addition to shiitake mushroom extract and black truffle essential oil, the meat flavor simulation is unexpectedly greatly improved.

[0136] By comparing Example 1 (E1) in Table 1 and Comparative Example 1 (CE1) in Table 2, it can be seen that when the excipient is composed only of β-cyclodextrin, the stability of the obtained plant-based low-sodium composite flavor essence is poor. In the stability test, the aroma and taste of the sample changed significantly, and the characteristic aroma was lost in large quantities.

[0137] By comparing Example 1 (E1) in Table 1 and Comparative Example 2 (CE2) in Table 2, it can be seen that when the excipient is composed only of gum arabic, the stability of the obtained plant-based low-sodium composite flavor essence is poor. In the stability test, the characteristic aroma is lost in large quantities, the odor is obvious, and the taste is unacceptable.

[0138] By comparing Example 1 (E1) in Table 1 and Comparative Example 3 (CE3) in Table 2, it can be seen that when the natural flavoring only contains shiitake mushroom extract, the meat flavor simulation is poor and does not resemble the aroma of real meat.

[0139] By comparing Example 1 (E1) in Table 1 and Comparative Example 4 (CE4) in Table 2, it can be seen that when the natural flavoring only contains black truffle essential oil, the meat flavor simulation is poor, the aroma is relatively light, and it does not resemble the aroma of real meat.

[0140] By comparing the results of Examples 1-7 (E1-E7) in Table 1 with the results of Comparative Example 5 (E5) in Table 2, it can be seen that the low-sodium composite flavor essence prepared according to the technical solution of the present invention is significantly superior to a well-known commercial meat flavor essence in terms of comprehensive performance (flavor, meat flavor simulation and stability).

[0141] Although specific embodiments have been shown and described in the present invention, it will be understood by those skilled in the art that various alternative and / or equivalent embodiments may be used to replace the specific embodiments shown and described without departing from the scope of the present invention. This application is intended to include any improvements or changes to the specific embodiments discussed in the present invention. It will be understood by those skilled in the art that various modifications and changes may be made without departing from the scope of the present invention. Such modifications and changes are intended to fall within the scope of the present invention as defined in the appended claims.

Claims

1. A plant-based low-sodium composite flavor essence, characterized in that: The plant-based low-sodium compound flavor essence comprises, based on its total weight: 30-50% by weight of pea protein isolate; 15-25% by weight of a product of Aspergillus oryzae protease hydrolyzed from pea protein isolate; 10-20% by weight of an excipient, wherein the excipient comprises β-cyclodextrin and gum arabic; 8-15% by weight of a natural flavoring, the natural flavoring comprising shiitake mushroom extract, black truffle essential oil, and smoked paprika, wherein the weight ratio of the shiitake mushroom extract to the black truffle essential oil is in the range of 1:5 to 3:1, and the weight ratio of the smoked paprika to the shiitake mushroom extract is in the range of 1:10 to 1:5; 5-10% by weight sodium chloride; and 0.5-2% by weight of an antioxidant.

2. The plant-based low-sodium composite flavor essence according to claim 1, characterized in that The degree of hydrolysis of the product of Aspergillus oryzae protease hydrolyzing the pea protein isolate is 15-20%.

3. The plant-based low-sodium composite flavor essence according to claim 1, characterized in that The excipient is a mixture of β-cyclodextrin and gum arabic in a weight ratio ranging from 1:1 to 4:

1.

4. The plant-based low-sodium composite flavor essence according to claim 1, characterized in that The shiitake mushroom extract is prepared by water extraction; and / or The black truffle essential oil is prepared by supercritical CO2 extraction.

5. The plant-based low-sodium composite flavor essence according to claim 1, characterized in that The antioxidant is rosemary extract.

6. The plant-based low-sodium composite flavor essence according to claim 5, characterized in that: The rosemary extract is prepared by an ethanol extraction method.

7. The plant-based low-sodium composite flavor essence according to claim 1, characterized in that: The plant-based low-sodium composite flavor essence further contains 0.1-0.5 weight percent of a flavor enhancer, and the flavor enhancer is ethyl maltol.

8. The plant-based low-sodium composite flavor essence according to claim 1, characterized in that The particle size of the plant-based low-sodium composite flavor essence is between 50-200 mesh; and / or The amount of the antioxidant added is 1.2-1.8% by weight; and / or The moisture content of the plant-based low-sodium composite flavor essence is no more than 5% by weight.

9. A method for preparing a plant-based low-sodium composite flavor essence according to any one of claims 1 to 8, characterized in that: The following steps are involved: (1) mixing pea protein isolate with deionized water, adjusting the pH to 6.5-7.0, adding Aspergillus oryzae protease, and hydrolyzing at 40-60° C. for 2-3 hours, then inactivating the enzyme, centrifuging, and collecting the supernatant to obtain a flavor precursor liquid, which contains a product of hydrolyzing the pea protein isolate with Aspergillus oryzae protease; (2) mixing the pea protein isolate, the flavor precursor liquid, and the natural flavoring, then adding L-cysteine ​​and thiamine, performing a Maillard reaction at 90-110° C. for 30-60 minutes, and then cooling; and (3) uniformly mixing the cooled product obtained in step (2) with β-cyclodextrin, gum arabic, sodium chloride and an antioxidant, and drying the mixture to obtain the plant-based low-sodium composite flavor essence.

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