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Yeast extract with chicken flavor and production method thereof

A technology for yeast extract and production method, which is applied in food science, food preparation, application and other directions, can solve the problem of not finding a production method for yeast extract, and achieves enhancement of chicken characteristic flavor, nutritional value, aroma and taste. effect of taste

Active Publication Date: 2009-11-04
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] At present, there are beef-flavored heat-reactive yeast extracts, but no other flavor-type yeast extracts and production methods have been found.

Method used

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  • Yeast extract with chicken flavor and production method thereof
  • Yeast extract with chicken flavor and production method thereof
  • Yeast extract with chicken flavor and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] The present embodiment produces the raw material (1000kg) of chicken flavor type yeast extract and comprises the component of following weight:

[0065] Chicken 200kg;

[0066] 20kg of water;

[0067] Neutral protease 0.1kg;

[0068] Yeast extract 330kg;

[0069] Excipients: HVP 400kg, monosodium glutamate 8kg, salt 10kg, sucrose 9kg, chicken oil 24kg, vitamin B12kg, alanine 10.2kg, I+G (the weight of 5′~disodium inosinate and 5′~disodium guanylate ratio of 1:1 mixture) 0.8kg;

[0070] According to the above-mentioned components by weight, the chicken flavor type yeast extract is prepared, and the specific preparation method (see figure 1 )for:

[0071] (1) Remove the fatty oil, bones, tendons, etc., weigh the lean meat, cut the lean meat into pieces, slice and shred it, put it into a grinder, grind the meat, and finally make it into meat paste ;

[0072] (2) Put the meat paste into the sandwich pot, add water to the temperature, heat up to 85°C for 30 minutes, k...

Embodiment 2

[0080] This embodiment produces the raw material of chicken flavor type yeast extract and comprises the component of following weight:

[0081] Chicken 180kg;

[0082] 18kg of water;

[0083] Yeast extract 300kg;

[0084] Neutral protease 0.05kg;

[0085] Accessories: HVP 400kg, monosodium glutamate 14kg, salt 10kg, sucrose 9kg (specifically what is sugar sucrose), chicken oil 24kg, vitamin B12kg, alanine 10kg, I+G (5′~disodium inosinate and 5′~ The weight proportion of disodium guanylate is 1: 1 mixture) 1kg;

[0086] According to the above-mentioned components by weight, the chicken flavor type yeast extract is prepared, and the specific preparation method (see figure 1 )for:

[0087] (1), prepare meat puree according to the method for embodiment 1;

[0088] (2), put the chicken into the jacketed pot, add water, heat up to 95°C for 40 minutes, keep the temperature, and stir, so that the color of the meat puree changes from red to light, then stop, and reduce the temper...

Embodiment 3

[0094] This embodiment produces the raw material of chicken flavor type yeast extract and comprises the component of following weight:

[0095] Chicken 200kg;

[0096] 18kg of water;

[0097] Yeast extract 330kg;

[0098] Neutral protease 0.2kg;

[0099] Accessory materials: HVP 380kg, monosodium glutamate 14kg, salt 10kg, sucrose 8kg, chicken oil 25kg, vitamin B 12kg, alanine 10kg, I+G (the weight formula of 5′~disodium inosinate and 5′~disodium guanylate ratio of 1:1 mixture) 1kg;

[0100] According to the above-mentioned components by weight, the chicken flavor type yeast extract is prepared, and the specific preparation method (see figure 1 )for:

[0101] (1), prepare meat puree according to the method for embodiment 1;

[0102] (2) Put the chicken into the sandwich pot, add water, heat up to 90°C for 35 minutes, keep the temperature, and stir, so that the color of the meat puree changes from red to light, then stop, and reduce the temperature in 25 minutes Cool dow...

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Abstract

The invention provides a yeast extract with chicken flavor, which is made from the following raw materials: chicken, water, protease, yeast extract and minor ingredients. The invention also provides a production method of the yeast extract with chicken flavor, which comprises the following steps: (1) chicken pretreatment; (2) chicken enzyme inactivation; (3) chicken zymohydrolysis; (4) refinement treatment; and (5) thermal reaction. The yeast extract with chicken flavor can be used in instant noodles, meat products and the like to effectively improve the mouth feel, special flavor and nutritive value of terminal products.

Description

technical field [0001] The invention relates to a chicken-flavored yeast extract and a production method thereof. Background technique [0002] As a food ingredient, yeast extract has been widely used in instant noodles, meat products, seasonings and other industries. [0003] Yeast extract has a bouillon aroma, but the characteristic flavor is not obvious. [0004] The United States, Japan, Germany and other countries have conducted research on the thermal reaction of meat-flavored flavorings, but there is no research report on yeast extract-related products with obvious characteristic flavors. [0005] Since the early 1960s, many researchers have reported that the non-volatile precursors of the aroma of cooked meat are water-soluble components extracted from raw muscle. Body substances include amino acids, peptides, reducing sugars (especially glucose, fructose, and ribose) and nucleotides (especially 5'-disodium inosinate, or IMP). [0006] The Maillard reaction is the...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L1/231A23L27/00A23L27/10A23L27/26
Inventor 俞学锋李知洪余明华姚娟李沛唐冠群刘政芳
Owner ANGELYEAST CO LTD
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