Seafood seasoning without chemical freshener and preparation method of seafood seasoning

Abstract

The invention relates to a preparation method of a seafood condiment without a chemical freshener and the condiment prepared by the method. The condiment is prepared from the following raw materials: dried acete chinensis, pleurotus eryngii, papain, flavourzyme, ginger, garlic, cane sugar, edible salt, maltodextrin and water. Hydrolysis degree detection, flavor nucleotide detection and sensory flavor evaluation prove that the seasoning has moderate hydrolysis degree, rich seafood flavor and good taste. The seasoning prepared by the method is simple in process flow and low in cost, flavor amino acids and flavor nucleotides in the acete chinensis and the pleurotus eryngii are complementary and have a synergistic effect by optimizing a raw material formula and a process, a chemical freshener does not need to be added, and the seasoning is suitable for being eaten by various people.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing a seafood seasoning without containing a chemical flavor enhancer and the seasoning prepared by the method. Background Art

[0002] Condiments are supplementary foods used to improve the flavor, color, or texture of food or extend its shelf life. Umami, a pleasant taste sensation, plays a crucial role in regulating food flavor. Since the 1980s, it has garnered widespread attention in the condiment industry as the fifth taste. Currently discovered umami substances include free amino acids, flavor nucleotides, flavor oligopeptides, and organic acids and amides with specific structures. Their flavor mechanism is to bind to umami receptors, generating signals that are transmitted to the brain, generating corresponding sensory perception.

[0003] Chinese hair shrimp are a low-value shrimp species with high nutritional value and unique flavor. However, due to their small size, thin skin, small amount of meat, and difficulty in preservation, they are often processed into low-value primary products such as shrimp skin and shrimp paste, which lack the full utilization of their flavor-enhancing substances. With the improvement of people's living standards and the popularization of health knowledge, the demand for food flavor enhancement and salt reduction, natural umami flavor, and the reduction of chemical synthetic additives is also increasing. Therefore, deep processing of hair shrimp related to the extraction of umami substances to prepare natural seasoning powders or concentrated seasoning liquids can not only make better use of their rich protein resources, but also release other nutrients, such as bioactive peptides or free astaxanthin, while meeting people's demand for both flavor and nutrition in food seasonings.

[0004] The market for seasoning powders and sauces, represented by chicken essence, is expanding. However, mainstream products are still made by combining chicken powder or enzymatically hydrolyzed chicken powder with chemical flavor enhancers such as MSG and disodium ribonucleotides, which fails to meet consumer demand for products containing only naturally derived flavor enhancers. Extracting flavor enhancers from aquatic products such as hair shrimp through enzymatic hydrolysis or other auxiliary technologies to replace chemical flavor enhancers like MSG and disodium ribonucleotides, while also providing a pleasant seafood flavor, has become a future development trend for these aquatic products. These products have broad application prospects in the condiment industry as sauces, seasonings, and flavorings. Summary of the Invention

[0005] The present invention aims to provide a seafood seasoning without chemical flavor enhancers and a preparation method thereof. The seafood seasoning powder and seafood sauce prepared by the method can provide freshness and seafood flavor without chemical flavor enhancers.

[0006] The purpose of the present invention can be achieved by the following technical solutions:

[0007] (1) Wash, dry, and crush the hair shrimp; wash, dry, and crush the king oyster mushroom; mix the hair shrimp powder, king oyster mushroom powder, and water in a weight ratio of 5:1:10 to 5:1:20; and heat to 50 to 55° C.;

[0008] (2) adding an appropriate amount of protease to the above main ingredients for enzymatic hydrolysis, wherein the enzyme types are papain and flavor protease, the enzymatic hydrolysis temperature is 50-55° C., the enzymatic hydrolysis time is 3.0-5.0 h, and the pH is 6-8;

[0009] (3) After the enzymatic hydrolysis is completed, the crushed ginger and garlic, ginger, garlic and main ingredients are mixed in a weight ratio of 1:1:100 to 1:1:200, and the temperature is raised to 90 to 98°C to inactivate the enzyme for 10 to 20 minutes;

[0010] (4) After the enzyme is inactivated, the solution is filtered within 10 minutes using a plate pressure filtration method to obtain an enzymatic hydrolyzate;

[0011] (5) adding appropriate amount of salt and sucrose to the enzymatic hydrolysate for seasoning, heating it to 120°C, and performing Maillard reaction for 30 to 60 minutes to obtain a seafood seasoning stock solution;

[0012] (6) mixing the seafood seasoning stock solution and maltodextrin in a weight ratio of 100:10 to 100:40, granulating and drying the mixture to obtain seafood seasoning powder without adding any chemical flavor enhancer;

[0013] (7) The seafood seasoning stock solution and maltodextrin are mixed in a weight ratio of 100:10 to 100:40, concentrated at a vacuum degree of 0.1 to 0.15 MPa and 60 to 65° C. for 30 to 60 minutes to 1 / 3 to 1 / 6 of the stock solution, and then bottled to obtain a seafood seasoning without adding a chemical flavor enhancer.

[0014] Preferably, the weight percentage of the papain used in step (2) is 0.5% to 1.5%, and the weight percentage of the flavor protease used is 0.5% to 2.5%.

[0015] Preferably, the minced ginger and garlic in step (3) should be added within 5 minutes after the end of enzymatic hydrolysis, and the enzyme should be inactivated immediately.

[0016] Preferably, the weight percentage of the salt in step (5) is 1% to 2% of the enzymatic hydrolysate, and the weight percentage of the sucrose is 2% to 8% of the enzymatic hydrolysate.

[0017] According to another aspect of the invention, the present invention also provides a seafood seasoning powder and a seafood sauce prepared by the above method.

[0018] The seasoning powder and sauce prepared according to the method provided by the present invention have the following advantages compared with similar products at present:

[0019] (1) The present invention uses hair shrimp, a shrimp rich in glutamic acid and glycine, as raw material for processing. By optimizing the type and ratio of complex enzymes and the hydrolysis process, the umami peptides and flavor nucleotides of the shrimp are more fully hydrolyzed. Without adding chemical flavor enhancers, a hydrolyzed product with a sweet taste that can meet consumers' expectations of seafood products can be obtained, and a product that can be directly used for seasoning is prepared.

[0020] (2) The ratio of hair shrimp to dried king oyster mushrooms was optimized. This not only allowed the woody fragrance of the mushrooms to absorb and mask the fishy smell of the hair shrimp, creating a more complex flavor, but also allowed the guanylic acid in the mushrooms and the inosinic acid in the hair shrimp to form a savory synergistic effect, thereby enhancing the savory intensity of the product.

[0021] (3) By optimizing the Maillard reaction conditions, the product's fishy smell is further masked, giving the product a special flavor and color, and fully killing miscellaneous bacteria in a high-temperature environment to ensure product safety.

[0022] (4) By optimizing the raw material ratio and process parameters, the present invention can obtain a delicious seafood seasoning with only a simple process compared with similar products such as compound chicken juice or chicken essence. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 : Production process flow chart of seafood seasoning powder and seafood sauce;

[0024] Figure 2 : Sensory evaluation radar chart of the ratio of hair shrimp and king oyster mushroom ingredients;

[0025] Figure 3 : Response surface experiment results of enzymatic hydrolysis process (left, flavor nucleotides; right, degree of hydrolysis);

[0026] Figure 4 : Response surface experiment results of Maillard reaction process (left, flavor; right, unpleasant flavor). DETAILED DESCRIPTION

[0027] Before further describing the specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terms used in the examples of the present invention are for describing specific embodiments rather than for limiting the scope of protection of the present invention.

[0028] When the embodiments provide numerical ranges, it should be understood that, unless otherwise specified in the present invention, both endpoints of each numerical range and any numerical value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in the present invention have the same meaning as those generally understood by those skilled in the art. In addition to the specific methods, equipment, and materials used in the embodiments, according to the understanding of the prior art by those skilled in the art and the description of the present invention, any methods, equipment, and materials of the prior art similar or equivalent to the methods, equipment, and materials described in the embodiments of the present invention may also be used to implement the present invention.

[0029] The present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.

[0030] Example 1

[0031] A method for preparing a seafood seasoning without chemical flavor enhancers comprises the following steps:

[0032] (1) Raw material preparation: Wash, dry, and crush the hair shrimp; wash, dry, and crush the king oyster mushroom; mix the hair shrimp powder, king oyster mushroom powder, and water in a weight ratio of 5:1:10 to prepare the main ingredient; and heat to 50°C;

[0033] (2) adding an appropriate amount of protease to the above main ingredients for enzymatic hydrolysis, wherein the enzyme types are papain and flavor protease, the enzymatic hydrolysis temperature is 50°C, the enzymatic hydrolysis time is 3.0 h, and the pH is 6;

[0034] (3) After the enzymatic hydrolysis is completed, the crushed ginger and garlic, ginger, garlic and main ingredients are mixed in a weight ratio of 1:1:200, and the temperature is raised to 90°C to inactivate the enzyme for 20 minutes;

[0035] (4) After the enzyme is inactivated, the enzyme solution is filtered through an 80-mesh sieve by plate pressure filtration within 10 minutes to obtain the enzymatic solution;

[0036] (5) adding 0.5% by weight of salt and 6% by weight of sucrose to the enzymatic hydrolyzate for seasoning, heating it to 120° C., and performing Maillard reaction and heat sterilization for 60 minutes to obtain a seafood seasoning stock solution;

[0037] (6) The seafood seasoning stock solution and maltodextrin are mixed in a weight ratio of 100:40, granulated and dried to obtain seafood seasoning powder without adding chemical flavor enhancers.

[0038] Example 2

[0039] A method for preparing a seafood sauce without chemical flavor enhancers comprises the following steps:

[0040] (1) Raw material preparation: Wash, dry, and crush the hair shrimp; wash, dry, and crush the king oyster mushroom; mix the hair shrimp powder, king oyster mushroom powder, and water in a weight ratio of 5:1:10 to prepare the main ingredient; and heat to 50°C;

[0041] (2) adding an appropriate amount of protease to the above main ingredients for enzymatic hydrolysis, wherein the enzyme types are papain and flavor protease, the enzymatic hydrolysis temperature is 50°C, the enzymatic hydrolysis time is 5.0 h, and the pH is 6;

[0042] (3) After the enzymatic hydrolysis is completed, the crushed ginger and garlic, ginger, garlic and main ingredients are mixed in a weight ratio of 1:1:200, and the temperature is raised to 95°C to inactivate the enzyme for 20 minutes;

[0043] (4) After the enzyme is inactivated, the enzyme solution is filtered through an 80-mesh sieve by plate pressure filtration within 10 minutes to obtain the enzymatic solution;

[0044] (5) adding 0.5% by weight of salt and 5% by weight of sucrose to the enzymatic hydrolyzate for seasoning, heating it to 120° C., and performing Maillard reaction and heat sterilization for 60 minutes to obtain a seafood seasoning stock solution;

[0045] (6) The seafood seasoning stock solution and maltodextrin were mixed in a weight ratio of 100:10, concentrated at 0.15 MPa vacuum and 65°C for 30 min to 1 / 6 of the stock solution, and then bottled to obtain a seafood seasoning without adding chemical flavor enhancers.

[0046] Example 3

[0047] A method for preparing seafood seasoning powder without chemical flavor enhancers comprises the following steps:

[0048] (1) Raw material preparation: Wash, dry, and crush the hair shrimp; wash, dry, and crush the king oyster mushroom; mix the hair shrimp powder, king oyster mushroom powder, and water in a weight ratio of 5:1:20 to prepare the main ingredient; and heat to 50°C;

[0049] (2) adding an appropriate amount of protease to the above main ingredients for enzymatic hydrolysis, wherein the enzyme types are papain and flavor protease, the enzymatic hydrolysis temperature is 50°C, the enzymatic hydrolysis time is 5.0 h, and the pH is 8;

[0050] (3) After the enzymatic hydrolysis is completed, the crushed ginger and garlic, ginger, garlic and main ingredients are mixed in a weight ratio of 1:1:200, and the temperature is raised to 90°C to inactivate the enzyme for 20 minutes;

[0051] (4) After the enzyme is inactivated, the enzyme solution is filtered through an 80-mesh sieve by plate pressure filtration within 10 minutes to obtain the enzymatic solution;

[0052] (5) adding 0.5% by weight of salt and 3% by weight of sucrose to the enzymatic hydrolyzate for seasoning, heating it to 120° C., and performing Maillard reaction and heat sterilization for 30 minutes to obtain a seafood seasoning stock solution;

[0053] (6) The seafood seasoning stock solution and maltodextrin are mixed in a weight ratio of 100:30, and spray-dried to obtain seafood seasoning powder without adding chemical flavor enhancers.

[0054] The process flow of each embodiment described above is as follows Figure 1 :Production process flow chart of seafood seasoning powder and seafood sauce, the parameters are based on Figure 2 : Sensory evaluation radar chart of the ratio of shrimp and king oyster mushroom ingredients, Figure 3 :The results of response surface experiment determined the optimal parameters of enzymatic hydrolysis and Figure 4 The optimal parameters for the Maillard reaction were determined using response surface experiments. The degree of hydrolysis was determined according to GB5009.235-2016 National Food Safety Standard for the Determination of Amino Acid Nitrogen in Foods. The sensory evaluation panel consisted of six individuals (two men and four women, aged 20-40 years). All panelists were healthy, had no history of smoking, drinking, or long-term medication use, and had no common taste disorders. All panelists underwent sensory evaluation training before conducting the experiment. Flavor nucleotides were determined using ultraviolet spectrophotometry at a wavelength of 260 nm according to the method described by Guan Yougen et al. in the Determination of Flavor Nucleotides in Chicken Essence.

[0055] The above description of the embodiments is intended to facilitate understanding and use of the invention by those skilled in the art. It will be apparent that those skilled in the art can readily make various modifications to these embodiments and apply the general principles described herein to other embodiments without requiring inventive effort. Therefore, the present invention is not limited to the above-described embodiments. Improvements and modifications made by those skilled in the art based on the disclosure of the present invention, without departing from the scope of the present invention, should be within the scope of protection of the present invention.

Claims

1. A method for preparing seafood condiment, characterized in that: The method comprises the following steps: (1) Wash, dry, and crush the hair shrimp; wash, dry, and crush the king oyster mushroom; mix the hair shrimp powder, king oyster mushroom powder, and water in a weight ratio of 5:1:10 to 5:1:20; and heat to 50 to 55° C.; (2) adding an appropriate amount of protease to the above main ingredients for enzymatic hydrolysis, wherein the enzyme types are papain and flavor protease, the enzymatic hydrolysis temperature is 50-55° C., the enzymatic hydrolysis time is 3.0-5.0 h, and the pH is 6-8; (3) After the enzymatic hydrolysis is completed, the crushed ginger and garlic, ginger, garlic and main ingredients are mixed in a weight ratio of 1:1:100 to 1:1:200, and the temperature is raised to 90 to 98°C to inactivate the enzyme for 10 to 20 minutes; (4) After the enzyme is inactivated, the solution is filtered within 10 minutes using a plate pressure filtration method to obtain an enzymatic hydrolyzate; (5) adding appropriate amount of salt and sucrose to the enzymatic hydrolysate for seasoning, heating it to 120°C, and performing Maillard reaction for 30 to 60 minutes to obtain a seafood seasoning stock solution; (6) mixing the seafood seasoning stock solution and maltodextrin in a weight ratio of 100:10 to 100:40, granulating and drying the mixture to obtain seafood seasoning powder without adding any chemical flavor enhancer; (7) The seafood seasoning stock solution is concentrated at a vacuum degree of 0.1-0.15 MPa and 60-65° C. for 30-60 min to 1 / 3-1 / 6 of the raw material solution, and then bottled to obtain a seafood seasoning without adding a chemical flavor enhancer.

2. The method according to claim 1, characterized in that The weight percentage of the papain used in step (2) is 0.5% to 1.5%, and the weight percentage of the flavor protease used is 0.5% to 2.5%.

3. The method according to claim 1, wherein: The chopped ginger and garlic in step (3) should be added within 5 minutes after the end of enzymatic hydrolysis, and the enzyme should be inactivated immediately.

4. The method according to claim 1, wherein: In step (5), the weight percentage of the salt is 1% to 2% of the enzymatic hydrolysate, and the weight percentage of the sucrose is 2% to 8% of the enzymatic hydrolysate.

5. The use of the seafood condiment as claimed in claim 1, characterized in that: The seasoning is used as a seasoning powder product and a seasoning concentrate.

6. The use of the seafood condiment according to claim 1, characterized in that: The condiment is used in preparing hot pot base, instant soup base and food cooking packs.

7. The use of the seafood condiment according to claim 1, characterized in that: The condiment is used as a puffed food seasoning, a roasted nut seasoning, a dried meat product seasoning, and a bean product seasoning.

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