Method for preparing bidirectional controlled release meat flavor by using bean dreg protein

Abstract

The invention belongs to the technical field of edible flavors and fragrances, and particularly relates to a method for preparing bidirectional controlled-release meat flavor by using bean dreg protein. The method comprises the following steps: taking bean dreg protein as a raw material, mixing bean dreg protein zymolyte, yeast extract, amino acid or peptide, reducing sugar and grease, carrying out three-stage heating, and respectively mixing the three-stage heating products according to a specific ratio. The obtained essence has the characteristic of bidirectional controlled-release fragrance, is pure, strong, mellow and vivid in meat flavor, can be well applied to food seasonings, and has a wide application prospect.

Description

Technical Field

[0001] The invention belongs to the technical field of edible flavors and fragrances, and particularly relates to a method for preparing a meat flavor with bidirectional controlled release by utilizing soybean dregs protein. Background Art

[0002] my country's soy food industry produces over 20 million tons of wet dregs annually. Due to low processing efficiency and the resulting waste, the comprehensive utilization of dregs has become a research hotspot in recent years. Using protein extracted from dregs as a raw material to produce flavors is a green approach to dregs' comprehensive utilization.

[0003] As living standards improve, the demand for flavored products is also increasing. Flavor formulations, preparation techniques, and materials are constantly evolving. Flavors are typically mixtures of dozens or even hundreds of components with varying solubility and polarity. Their composition and aroma mechanisms are complex, and controlling the release rate of their flavor is a major challenge in flavor development.

[0004] Different food types may require flavors with different release rates. Both slow-release and fast-release flavors can meet the aroma needs of different products or applications. For example, for long-cooking products like hot pot bases, the flavor release needs to be concentrated and slow, typically requiring a sustained release of more than 30 minutes. Meanwhile, for quick-heating products like convenience foods and barbecue ingredients, the flavor release needs to be rapid and effective, ideally lasting 2-15 minutes.

[0005] Traditional methods for preparing controlled-release flavors have some drawbacks. Traditional types of sustained-release flavors are prepared by embedding the flavor components to form an embedded flavor, or by loading the flavor into a specific carrier to prepare a loaded flavor, thereby slowing down the release rate of the flavor. For example, patent publication number CN110353240A discloses a method for preparing flavor microcapsules, which specifically comprises the following steps: adding porous starch to the flavor and stirring the mixture to allow the porous starch to adsorb the flavor; mixing polyaspartic acid with gelatin to obtain a mixture, adding hot water at 50°C-80°C to the mixture, and soaking the mixture for a period of time to obtain a composite wall material solution; adding the composite wall material solution to the porous starch-adsorbed flavor, shearing and stirring the mixture to obtain an emulsion; and drying the emulsion to obtain flavor microcapsules. For another example, patent publication number CN101007984A discloses a nano-loaded controlled-release flavor and a method for preparing the same, which comprises dissolving flavors or essences with different aromas in an appropriate organic solvent, then placing a nano-silica carrier with a porous hollow structure therein for immersion or placing it in a homemade device for adsorption, and finally filtering and drying to obtain a porous hollow controlled-release system loaded with flavor molecules. However, the encapsulating agents of embedded flavors are mostly chemically modified materials (such as porous starch and octenyl succinate starch), which are costly. In addition, embedded flavors often have poor stability, unsatisfactory sustained-release performance, and short fragrance retention time. Loaded flavor products often have high raw material costs, complex processes, and relatively expensive market prices.

[0006] Furthermore, traditional methods for rapidly releasing flavors primarily involve the addition of release-promoting agents and chemically synthesized flavorings. For example, patent publication number CN118436046A discloses a bidirectional controlled-release essential oil natural preservative, comprising plant essential oil (core material), β-cyclodextrin (wall material), starch, acrylamide, and release-promoting agents. Consequently, rapid-release flavors can present challenges such as the need for chemical additives, high costs, and poor release rates and aroma authenticity.

[0007] These issues have led to significant limitations in the application of traditional controlled-release flavors, hindering their use and promotion. Therefore, how to change the processing methods of traditional controlled-release flavors and develop flavors with simpler processes, better controlled-release performance, and bidirectional controlled-release capabilities to meet the diverse needs of downstream consumers has become an urgent issue. Summary of the Invention

[0008] In view of the shortcomings of the existing technology, the present invention aims to propose a method for preparing a bidirectional controlled-release meat flavor using dregs protein. The obtained meat flavor can controllably release the aroma according to the needs of the flavored product, and the meat flavor is pure, rich, mellow and realistic.

[0009] To achieve the above object, the present invention provides a method for preparing a bidirectional controlled-release meat flavoring using okara protein, characterized in that the method comprises the following steps:

[0010] S1. Take okara protein hydrolysate, yeast extract, amino acids or peptides, reducing sugars and oils and mix them to obtain a raw material mixture;

[0011] S2. The raw material mixture is heated in three stages in sequence:

[0012] S2-1. After adding water to the raw material mixture, the reaction was carried out at 50-85 ° C for 15min-240min to obtain product A;

[0013] S2-2. Take a portion from product A and continue the reaction at 90-110 ° C for 10min-180min to obtain product B;

[0014] S2-3. Take a portion from product B and continue the reaction at 115-150 ° C for 10min-240min to obtain product C;

[0015] S3. Mix product A, product B and product C in proportion to prepare a controlled-release meat flavor.

[0016] Furthermore, the reaction temperature of step S2-1 is 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, 80°C or 85°C; the reaction time of step S21 is 15 min, 30 min, 45 min, 60 min, 75 min, 90 min, 105 min, 120 min, 135 min, 150 min, 165 min, 180 min, 195 min, 210 min, 225 min or 240 min.

[0017] Furthermore, the reaction temperature of step S2-2 is 90°C, 95°C, 100°C, 105°C or 110°C; the reaction time of step S21 is 10 min, 20 min, 30 min, 40 min, 50 min, 60 min, 70 min, 80 min, 90 min, 100 min, 110 min, 120 min, 130 min, 140 min, 150 min, 160 min, 170 min or 180 min.

[0018] Furthermore, the reaction temperature of step S2-3 is 110°C, 115°C, 120°C, 125°C, 130°C, 135°C, 140°C, 145°C or 150°C; the reaction time of step S23 is 10min, 20min, 30min, 40min, 50min, 60min, 70min, 80min, 90min, 100min, 110min, 120min, 130min, 140min, 150min, 160min, 170min, 180min, 190min, 200min, 210min, 220min, 230min or 240min.

[0019] Furthermore, step S3 specifically comprises: mixing product A, product B and product C in a weight ratio of 3:2:1 to prepare a sustained-release meat flavor.

[0020] Furthermore, step S3 specifically comprises: mixing product A, product B and product C in a weight ratio of 1:2:3 to prepare a fast-release meat flavor.

[0021] Furthermore, in step S3, a spray drying step is also performed.

[0022] Furthermore, the mass ratio of the okara protein hydrolysate, yeast extract, amino acid or peptide, reducing sugar and oil is 12-18:0.8-1.2:0.8-1.2:1.8-2.2:0.8-1.2.

[0023] Furthermore, the mass ratio of the okara protein hydrolysate, yeast extract, amino acids or peptides, reducing sugars and oils is 15:1:1:2:1.

[0024] Furthermore, the preparation method of the okara protein hydrolysate includes: mixing okara protein and water at a material-liquid ratio of 1:2-4, adjusting the pH value to 7.5-8, adding 0.1-2 parts of composite protease at a temperature of 50-65°C, enzymatically hydrolyzing for 20-300 minutes, inactivating the enzyme, centrifuging, collecting the supernatant, and freeze-drying to obtain the okara protein hydrolysate.

[0025] Furthermore, the composite protease is one or both of flavor protease and alkaline protease.

[0026] Furthermore, the reducing sugar includes one or more of xylose, galactose, mannose, glucose or arabinose.

[0027] Furthermore, the amino acid or peptide includes one or more of cystine, methionine, cysteine, glycine, threonine, alanine, lysine, proline or glutathione.

[0028] Furthermore, the oil comprises one or both of vegetable oil and oxidized vegetable oil.

[0029] As described in the specific embodiment of the present application, the method for preparing a slow-release meat flavor using dregs protein comprises the following steps:

[0030] Step S1. Preparation of okara protein hydrolysate: Prepare a 50% okara protein solution by mass, heat it in a water bath at 55°C, add 1% alkaline protease and 1% flavor protease, perform enzymatic hydrolysis for 3.5 hours, then inactivate the enzyme at 95°C for 15 minutes, and centrifuge to obtain the okara protein hydrolysate.

[0031] Step S2. Preparation of controlled-release meat flavor: The following raw materials are mixed by weight: 15 parts of soybean dregs protein hydrolysate, 2 parts of glucose, 1 part of a mixture of cysteine, methionine, serine, and glycine, 1 part of yeast extract, 1 part of a mixture of sunflower oil and soybean oil, and 20 parts of water to obtain a raw material mixture. The raw material mixture is heated in three stages:

[0032] The first stage: 70℃, reaction time 90min, product A was obtained;

[0033] The second stage: take a portion of product A and continue to react at 100°C for 30 minutes to obtain product B;

[0034] The third stage: take a portion from product B and continue to react at 130°C for 60 minutes to obtain product C.

[0035] Step S3. Mix products A:B:C in a mass ratio of 3:2:1 to obtain a slow-release meat flavor.

[0036] As another specific embodiment of the present application, a method for preparing a fast-release meat flavor using dregs protein comprises the following steps:

[0037] Step S1. Preparation of okara protein hydrolysate: Prepare a 50% okara protein solution by mass, heat it in a water bath at 55°C, add 1% alkaline protease and 1% flavor protease, perform enzymatic hydrolysis for 3.5 hours, then inactivate the enzyme at 95°C for 15 minutes, and centrifuge to obtain the okara protein hydrolysate.

[0038] Step S2. Preparation of controlled-release meat flavor: The following raw materials are mixed by weight: 15 parts of soybean dregs protein hydrolysate, 2 parts of glucose, 1 part of a mixture of cysteine, methionine, serine, and glycine, 1 part of yeast extract, 1 part of a mixture of sunflower oil and soybean oil, and 20 parts of water to obtain a raw material mixture. The raw material mixture is heated in three stages:

[0039] The first stage: 70℃, reaction time 90min, product A was obtained;

[0040] The second stage: take a portion of product A and continue to react at 100°C for 30 minutes to obtain product B;

[0041] The third stage: take a portion from product B and continue to react at 130°C for 60 minutes to obtain product C.

[0042] Step S3. Mix products A:B:C in a mass ratio of 1:2:3 to obtain a fast-release meat flavor.

[0043] In a second aspect, the present invention provides a meat flavor prepared by the method described in the first aspect.

[0044] Compared with the prior art, the present invention has the following advantages:

[0045] (1) The present invention uses soybean dregs protein as raw material, which meets the needs of green development. In addition, a specific thermal reaction process has been developed for soybean dregs protein, and the prepared meat flavor has a rich, realistic and pure meat flavor.

[0046] (2) The processing technology of the present invention is unique. Three products with different properties are prepared respectively through three-stage heating. The release time of the flavor can be controlled according to the specific ratio of different products, thereby achieving a bidirectional controlled release effect, which has a good application prospect.

[0047] (3) The sustained-release flavor prepared by the present invention can achieve an excellent sustained-release effect without the need for an embedding process, and can be used in products such as hot pot base and thick soup that require long-term stewing to achieve the effect of slow release of flavor.

[0048] (4) The fast-release flavor prepared by the present invention can be used in foods such as plant meat patties, self-heating rice, instant noodles, barbecue seasonings, etc., and can quickly and effectively enhance the flavor of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0049] Figure 1 This is the flavor radar chart after heating the meat flavors of Example 1 and Comparative Examples 1-2 at 100° C. for 30 minutes;

[0050] Figure 2 This is the flavor radar chart after heating the meat flavors of Example 2 and Comparative Examples 3-4 at 100°C for 5 minutes;

[0051] Figure 3 The gas chromatography-ion mobility spectra are the products of heating the meat flavors of Example 1 and Comparative Examples 1-2 at 100°C for 30 minutes and heating the meat flavors of Example 2 and Comparative Examples 3-4 at 100°C for 5 minutes. DETAILED DESCRIPTION

[0052] The following is a further description of the concept of the present invention and the technical effects produced in conjunction with specific embodiments, so as to fully understand the purpose, features and effects of the present invention. The methods described are all conventional methods unless otherwise specified. The materials described can be obtained from public commercial channels unless otherwise specified. The illustrative embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute undue limitations of the present invention. It should be noted that, unless there is a conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other.

[0053] Example 1 Preparation of sustained-release meat flavor S

[0054] Step S1. Preparation of okara protein hydrolysate: Prepare a 50% okara protein solution by mass, heat it in a water bath at 55°C, add 1% alkaline protease and 1% flavor protease, perform enzymatic hydrolysis for 3.5 hours, then inactivate the enzyme at 95°C for 15 minutes, and centrifuge to obtain the okara protein hydrolysate.

[0055] Step S2. Preparation of controlled-release meat flavor: The following raw materials are mixed by weight: 15 parts of soybean dregs protein hydrolysate, 2 parts of glucose, 1 part of a mixture of cysteine, methionine, serine, and glycine, 1 part of yeast extract, 1 part of a mixture of sunflower oil and soybean oil, and 20 parts of water to obtain a raw material mixture. The raw material mixture is heated in three stages:

[0056] The first stage: 70℃, reaction time 90min, product A was obtained;

[0057] The second stage: take a portion of product A and continue to react at 100°C for 30 minutes to obtain product B;

[0058] The third stage: take a portion from product B and continue to react at 130°C for 60 minutes to obtain product C.

[0059] Step S3. Mix products A:B:C in a mass ratio of 3:2:1 to obtain a sustained-release meat flavor (meat flavor S).

[0060] Comparative Example 1 Preparation of Meat Flavor SA

[0061] Steps S1 and S2 are the same as in Example 1, and step S3 is as follows:

[0062] The products A:B:C were mixed in a mass ratio of 5:5:2 to obtain meat flavor (meat flavor SA).

[0063] Comparative Example 2 Preparation of Meat Flavor SB

[0064] Steps S1 and S2 are the same as in Example 1, and step S3 is as follows:

[0065] The products A:B:C were mixed in a mass ratio of 5:4:3 to obtain a meat flavor (meat flavor SB).

[0066] Example 2 Preparation of Quick-Release Meat Flavor F

[0067] Step S1. Preparation of okara protein hydrolysate: Prepare a 50% okara protein solution by mass, heat it in a water bath at 55°C, add 1% alkaline protease and 1% flavor protease, perform enzymatic hydrolysis for 3.5 hours, then inactivate the enzyme at 95°C for 15 minutes, and centrifuge to obtain the okara protein hydrolysate.

[0068] Step S2. Preparation of controlled-release meat flavor: The following raw materials are mixed by weight: 15 parts of soybean dregs protein hydrolysate, 2 parts of glucose, 1 part of a mixture of cysteine, methionine, serine, and glycine, 1 part of yeast extract, 1 part of a mixture of sunflower oil and soybean oil, and 20 parts of water to obtain a raw material mixture. The raw material mixture is heated in three stages:

[0069] The first stage: 70℃, reaction time 90min, product A was obtained;

[0070] The second stage: take a portion of product A and continue to react at 100°C for 30 minutes to obtain product B;

[0071] The third stage: take a portion from product B and continue to react at 130°C for 60 minutes to obtain product C.

[0072] Step S3. Mix products A:B:C in a mass ratio of 2:4:6 to obtain a fast-release meat flavor (meat flavor F).

[0073] Comparative Example 3 Preparation of Meat Flavor FA

[0074] Steps S1 and S2 are the same as in Example 2, and step S3 is as follows:

[0075] The products A:B:C are mixed in a mass ratio of 2:5:5 to obtain meat flavor (meat flavor FA).

[0076] Comparative Example 4 Preparation of Meat Flavor FB

[0077] Steps S1 and S2 are the same as in Example 2, and step S3 is as follows:

[0078] The products A:B:C were mixed in a mass ratio of 3:4:5 to obtain a meat flavor (meat flavor FB).

[0079] Performance Testing

[0080] The meat flavors prepared in Example 1 and Comparative Examples 1-2 were heated at 100°C for 30 min and subjected to sensory evaluation ( Figure 1 ), gas chromatography-ion mobility spectrometry data analysis ( Figure 3 ).

[0081] The meat flavors prepared in Example 2 and Comparative Examples 3-4 were heated at 100°C for 5 min and subjected to sensory evaluation ( Figure 2 ), gas chromatography-ion mobility spectrometry data analysis ( Figure 3 ).

[0082] Performance Test 1 Flavor Sensory Quality Evaluation

[0083] The prepared meat flavor samples were subjected to sensory evaluation on a 0-5 point scale with reference to the national standards GB / T 16291.1-2012 and GB / T 17321-2012. The specific method of sensory evaluation is as follows:

[0084] Ten experienced evaluators were selected, referring to Part 1: Selection of Evaluators, in accordance with the national standard GB / T 16291.1-2012, "General Guidelines for the Selection, Training, and Management of Sensory Analysts," and analyzed the meat flavoring samples prepared in the Examples and Comparative Examples using a two- and three-point sensory analysis method according to the national standard GB / T 17321-2012. The samples were scored on a scale of 0 to 5. Based on ISO 4120:2004, the aroma was described as 2-methyl-3-furanthiol (meaty), (E,E)-2,4-decadienal (greasy), hexanal (grassy), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet), and 2-methylpyrazine (roasted).

[0085] The sensory evaluation comparison results of the essences prepared in Example 1, Comparative Examples 1 and 2 after heating at 100°C for 30 minutes are as follows: Figure 1 As shown, it can be seen that after long-term heating, the flavors of meat flavor S have a large aroma gap with those of meat flavors SA and SB. The aroma of meat flavor S is rich and the meat flavor is prominent, which is significantly stronger than that of other groups. Therefore, meat flavor S has the strongest sustained-release performance.

[0086] The sensory evaluation comparison results of the essences prepared in Example 2, Comparative Examples 3 and 4 after heating at 100°C for 5 minutes are as follows: Figure 2 As shown in the figure, it can be seen that after a short period of heating, the meat flavor of meat flavor F is more obvious and the aroma is stronger. After heating for 5 minutes, the meat flavors of meat flavors FA and FB are not as strong as meat flavor F. It can be seen that the aromatic substances of meat flavor F are rapidly released in large quantities at the initial stage of heating, and its rapid release performance is the strongest.

[0087] Therefore, meat flavor S is suitable for use in products heated for a long time (more than 30 minutes), while meat flavor F is suitable for use in products heated for a short time (less than 15 minutes).

[0088] Performance Test Example 2: Flavor Component Test in Essence

[0089] The gas chromatography-ion mobility spectrograms of the products of the meat flavors of Example 1 and Comparative Examples 1-2 after heating at 100°C for 30 minutes and the meat flavors of Example 2 and Comparative Examples 3-4 after heating at 100°C for 5 minutes are as follows: Figure 3 shown.

[0090] According to the background subtraction function of the gas chromatography-ion mobility spectrometry data analysis software, all samples were subtracted from the background of the first sample. Figure 3 The color bar in the upper left corner ranges from blue to red. The blue area indicates that the concentration of the substance is lower than that of the reference sample, and the darker the color, the lower the concentration; the red area indicates that the concentration is higher than the reference sample, and the darker the color, the higher the concentration.

[0091] It can be seen that after heating for 5 minutes, compared with flavor FA and flavor FB, the red color in the gas chromatography-ion mobility spectrum of flavor F appears explosively, the red area is larger (the vertical and horizontal expansion distances are longer) and the color is darker, indicating that the abundance and content of the flavor components of flavor F after short-term heating are higher than those of flavor FA and flavor FB, that is, meat flavor F has the strongest rapid release performance.

[0092] At the same time, it can be seen that after 30 minutes of heating, compared with flavor SA and flavor SB, the red area in the gas chromatography-ion mobility spectrum of flavor S is larger (the vertical and horizontal expansion distances are longer) and the color is darker, indicating that the abundance and content of flavor substances in flavor S are higher than those in flavor SA and flavor SB after long-term heating. After long-term heating, the meaty aroma is stronger than that of flavor SA and flavor SB, that is, the meaty flavor S has the strongest sustained-release performance.

[0093] Therefore, the gas chromatography-ion mobility spectrometry data test results are consistent with the sensory evaluation results. Meat flavoring S is suitable for use in products heated for a long time (more than 30 minutes), while meat flavoring F is suitable for use in products heated for a short time (less than 15 minutes).

[0094] The embodiments described above are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, other embodiments obtained by those skilled in the art without creative work shall fall within the scope of protection of the present invention.

Claims

1. A method for preparing a bidirectional controlled-release meat flavor using soybean dregs protein, characterized in that: The method comprises the following steps: S1. Take okara protein hydrolysate, yeast extract, amino acids or peptides, reducing sugars and oils and mix them to obtain a raw material mixture; S2. The raw material mixture is heated in three stages in sequence: S2-1. After adding water to the raw material mixture, the reaction was carried out at 50-85 ° C for 15min-240min to obtain product A; S2-2. Take a portion from product A and continue the reaction at 90-110 ° C for 10min-180min to obtain product B; S2-3. Take a portion from product B and continue the reaction at 115-150 ° C for 10min-240min to obtain product C; S3. Mix product A, product B and product C in proportion to prepare a meat flavoring capable of bidirectional controlled release.

2. The method according to claim 1, characterized in that Step S3 is: mixing product A, product B and product C in a weight ratio of 3:2:1 to prepare a slow-release meat flavor.

3. The method according to claim 1, characterized in that Step S3 is: mixing product A, product B and product C in a weight ratio of 1:2:3 to prepare a fast-release meat flavor.

4. The method according to any one of claims 1 to 3, characterized in that The mass ratio of the soybean dregs protein hydrolysate, yeast extract, amino acids or peptides, reducing sugars and oils is 12-18: 0.8-1.2：0.8-1.2：1.8-2.2：0.8-1.2。 5. The method according to claim 4, characterized in that The mass ratio of the soybean dregs protein hydrolysate, yeast extract, amino acid or peptide, reducing sugar and oil is 15:1:1:2:

1.

6. The method according to any one of claims 1 to 3, characterized in that The preparation method of the soybean dregs protein hydrolysate comprises: mixing soybean dregs protein and water in a material-liquid ratio of 1:2-4, adjusting the pH value to 7.5-8, adding 0.1-2 parts of a composite protease at a temperature of 50-65° C., performing enzymatic hydrolysis for 20-300 minutes, inactivating the enzyme, centrifuging, collecting the supernatant, and freeze-drying to obtain the soybean dregs protein hydrolysate.

7. The method according to any one of claims 1 to 3, characterized in that The composite protease is one or both of flavor protease and alkaline protease.

8. The method according to any one of claims 1 to 3, characterized in that The reducing sugar includes one or more of xylose, galactose, mannose, glucose or arabinose.

9. The method according to any one of claims 1 to 3, characterized in that The amino acids or peptides include one or more of cystine, methionine, cysteine, glycine, threonine, alanine, lysine, proline or glutathione.

10. Meat flavoring prepared according to the method according to any one of claims 1 to 9.

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