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Yeast extract with seafood flavor and production method thereof

A technology of yeast extract and production method, applied in food science, food preparation, application and other directions, can solve the problems of undisclosed yeast extract and inconspicuous characteristic flavor, so as to enhance aroma and taste, improve characteristic aroma and taste. The effect of applying the effect

Inactive 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

Yeast extract has a bouillon aroma, but the characteristic flavor is not obvious
[0006] At present, there are beef-flavored yeast extracts produced, but yeast extracts with other characteristic flavors have not been disclosed

Method used

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  • Yeast extract with seafood flavor and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The production of seafood-flavored yeast extract in this embodiment includes the following raw materials:

[0051] Abalone 50kg;

[0052] River crab 150kg;

[0053] 20kg of water;

[0054] Papain 1kg;

[0055] Yeast extract 360kg;

[0056] Accessories: hydrolyzed vegetable protein liquid 400kg, monosodium glutamate 8kg, salt 10kg, glucose 10kg, VB 1 2kg, 10.2kg of alanine, and 0.8kg of I+G (a mixture of disodium 5'-inosinate and disodium 5'-guanylate in a weight ratio of 1:1).

[0057] According to the above-mentioned components by weight, the seafood flavor type yeast extract is prepared, and the specific preparation method (see figure 1 )for:

[0058] (1) Seafood crushing: crush abalone and river crab, put them into a cutter, and grind them into meat paste;

[0059] (2) Enzyme inactivation of seafood: Put the minced meat into the sandwich pot, add water, heat up to 85°C, keep the temperature, make the color of the minced meat completely change from red to light...

Embodiment 2

[0065] The production of seafood-flavored yeast extract in this embodiment includes the following raw materials:

[0066] Abalone 50kg;

[0067] River crab 150kg;

[0068] 10kg of water;

[0069]Papain 1kg;

[0070] Yeast extract 410kg;

[0071] Accessories: hydrolyzed vegetable protein 350kg, monosodium glutamate 8kg, salt 10kg, glucose 10kg, VB 1 2kg, alanine 10kg, I+G (the mixture of disodium 5'-inosinate and disodium 5'-guanylate in a weight ratio of 1:1) 1kg.

[0072] According to the above-mentioned components by weight, the seafood flavor type yeast extract is prepared, and the specific preparation method (see figure 1 )for:

[0073] (1) Broken seafood: Abalone and river crab need to be crushed to form meat paste;

[0074] (2) Enzyme inactivation of seafood: Put the minced meat into the sandwich pot, add water, heat up to 95°C, keep the temperature, make the color of the minced meat completely change from red to light, then stop, and lower the temperature to belo...

Embodiment 3

[0080] The production of seafood-flavored yeast extract in this embodiment includes the following raw materials:

[0081] Abalone (50kg), river crab (150kg);

[0082] 20kg of water;

[0083] Protease 1kg;

[0084] Yeast extract 380kg;

[0085] Accessories: hydrolyzed vegetable protein 380kg, monosodium glutamate 8kg, salt 10kg, glucose 10kg, VB 1 2kg, alanine 12kg, I+G (the weight ratio of 5'-inosinate disodium and 5'-guanylate disodium is 1:1 mixture) 1kg.

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

[0087] (1) Broken seafood: Abalone and river crab need to be crushed to form meat paste;

[0088] (2) Enzyme inactivation of seafood: Put the minced meat into a jacketed pot, add water to heat up to 90°C, keep the temperature, stop the color of the minced meat from red to light, and lower the temperature to below 60°C. (3) Enzymolysis of seafood: ...

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Abstract

The invention provides a yeast extract with seafood flavor, which is made from seafood, water, protease, yeast extract and minor ingredients. The invention provides a production method of the yeast extract with seafood flavor, which comprises the following steps: (1) seafood crushing; (2) seafood enzyme inactivation; (3) seafood zymohydrolysis; (4) refinement treatment; and (5) thermal reaction. The yeast extract with seafood flavor of the invention has a strong special seafood flavor and can improve the seafood flavor in food.

Description

technical field [0001] The invention relates to a seafood-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. Yeast extract has a bouillon aroma, but the characteristic flavor is not obvious. The United States, Japan, Germany and other countries have carried out thermal reaction research on meat-flavored flavoring materials, and the raw materials are amino acids, reducing sugars, etc. But there is no research report on yeast extract-related products with obvious characteristic flavor. [0003] The Maillard reaction is the key to the meat flavor. During the ripening of meat, free amino acids (from enzymatic hydrolysis), ribose and ribose-5-phosphate (from the degradation of adenosine triphosphate ATP and 5′-inosinate disodium IMP) and glucose, fructose (from glycolysis). During the heating process, the content of a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 俞学锋李知洪余明华姚娟李沛唐冠群刘政芳李库
Owner ANGELYEAST CO LTD
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