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Method for preparing animal source-free sauce-fragrant meat flavor from soybean hydrolysate

A technology of soybean hydrolyzate and meat flavor essence, which is applied in the field of soy sauce flavor meat flavor essence, can solve the problems that no patent publications have been found, and achieve the effect of simple method, convenient operation and strong meat flavor

Active Publication Date: 2015-01-07
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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Examples

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Embodiment 1

[0023] A method for preparing soy-flavored meat flavor without animal origin by using soybean hydrolyzate, the steps are as follows:

[0024] (1) Preparation of soybean hydrolyzed concentrated solution: use a pulverizer to break soybean meal into a fine powder of 60 mesh, add a 1mol / L hydrochloric acid solution 3 times the weight of the soybean meal powder, treat at 121°C for 2h, and use 5mol / L hydrogen after cooling down to room temperature Adjust the pH of sodium oxide solution to 4.5, add 1% (based on the weight of soybean meal powder) cellulase and 1% (based on the weight of soybean meal powder) hemicellulase, enzymatically hydrolyze at 50°C for 2 hours, and heat up to 90°C to inactivate the enzyme for 15 minutes; Then adjust the pH to 6.0 with 5mol / L sodium hydroxide solution, add 1% (calculated by the weight of soybean meal powder) papain and 1% (calculated by the weight of soybean meal powder) flavor protease, enzymatically hydrolyze at 55℃ for 3h, heat up to 90℃ Enzyme fo...

Embodiment 2

[0028] A method for preparing soy-flavored meat flavor without animal origin by using soybean hydrolyzate, the steps are as follows:

[0029] (1) Preparation of soybean hydrolyzed concentrate: use a pulverizer to pulverize soybean meal into a fine powder of 80 mesh, add 0.5 mol / L hydrochloric acid solution 5 times the weight of soybean meal powder, treat at 115°C for 2.5 hours, and use 5 mol / L after cooling down to room temperature Adjust the pH to 5.0 with L sodium hydroxide solution, add 2% (based on the weight of soybean meal powder) cellulase, enzymatically digest at 55°C for 2.5 hours, heat up to 95°C to inactivate the enzyme for 10 minutes; then adjust the pH with 5mol / L sodium hydroxide solution To 6.5, add 1% (based on the weight of soybean meal powder) alkaline protease and 1% (based on the weight of soybean meal powder) flavour protease, enzymatically hydrolyze at 50°C for 4 hours, heat up to 95°C to inactivate the enzyme for 10 minutes, to obtain soybean hydrolysate;

[...

Embodiment 3

[0033] A method for preparing soy-flavored meat flavor without animal origin by using soybean hydrolyzate, the steps are as follows:

[0034] (1) Preparation of soybean hydrolyzed concentrate: use a pulverizer to crush soybean meal into a fine powder of 70 mesh, add 1.5mol / L hydrochloric acid solution 4 times the weight of soybean meal powder, treat at 118°C for 3h, and use 5mol / L after cooling down to room temperature Adjust the pH to 5.5 with sodium hydroxide solution, add 2% (based on the weight of soybean meal powder) hemicellulase, enzymatically hydrolyze at 45°C for 3 hours, heat up to 85°C to inactivate the enzyme for 15 minutes; then use 5mol / L sodium hydroxide solution to adjust the pH to 7.0, add 1% (based on the weight of soybean meal powder) papain and 1% (based on the weight of soybean meal powder) compound protease, enzymatically hydrolyze at 60°C for 3.5 hours, and heat up to 85°C to inactivate the enzyme for 15 minutes to obtain soybean hydrolysate;

[0035] The soy...

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PUM

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Abstract

The invention relates to a method for preparing animal source-free sauce-fragrant meat flavor from soybean hydrolysate. The method comprises the following steps that concentrated soybean hydrolysate, reducing sugar, amino acids, table salt and thiamine are mixed, water is supplied for the mixture until desired amount, the mixed solution undergoes a Maillard reaction at a temperature of 100-110 DEG C for 1-3h, and the reaction product is cooled to a room temperature so that the animal source-free sauce-fragrant meat flavor is obtained. The method has simple processes, is convenient for operation and can produce the thick sauce-flavor meat flavor by the Maillard reaction without use of any animal-derived materials. The animal source-free sauce-fragrant meat flavor has thick and mellow meat flavor and outstanding sauce flavor.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing soy-flavored meat flavor without animal origin by using soybean hydrolysate. technical background [0002] At present, the hydrolysate of animal protein or vegetable protein is widely used as raw material to prepare meat flavor. Animal protein is mainly derived from meat extracts. Because meat extracts have the disadvantages of long processing time and large loss of volatile flavor compounds during the concentration or drying process, it is difficult to produce the flavor characteristics of fresh meat cooking. [0003] Plant protein has a wide range of sources and low prices, especially soy protein. Soy protein is a high-quality protein with more than 12 types of amino acids and 8 essential amino acids that cannot be synthesized by the human body. Its amino acid composition is quite complete. And as people pay more and more attention to health...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L1/227A23L27/26A23L27/21
CPCA23L27/26
Inventor 刘杨张伟伟李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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