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Beef-flavor yeast extract and preparation method thereof

A technology of yeast extract and beef, applied in food science, food ingredients as odor modifiers, food ingredients as taste modifiers, etc., can solve the problem of no research report on the characteristic reaction of fat oxidation products

Pending Publication Date: 2020-10-27
内蒙古草原红太阳食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing research on the thermal reaction flavoring of yeast extract focuses on the thermal reaction of hydrolyzed animal protein and yeast extract to generate a characteristic meaty flavor, and there is no research report on the characteristic reaction of fat oxidation products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Beef pretreatment: cut the beef except for fat and connective tissue into small pieces, mix it with water at a ratio of 1:1.5, break it into a pulp with a tissue grinder, pass it through a colloid mill to homogenize it, and place it at 85- Heat water at 90°C for 5 minutes to inactivate enzymes and cool down.

[0028] (2) Enzymolysis: 90 parts of beef pulp, alkaline protease and flavor protease were subjected to two-stage enzymolysis, and the enzymatic hydrolysis temperature was 50°C; the first stage was alkaline protease enzymolysis, the amount of alkaline protease added was 0.1 part, and the The time is 2 hours; the second stage is enzymatic hydrolysis of flavor protease, adding 0.1 part of flavor protease, and holding time for 3 hours.

[0029] (3) Enzyme inactivation: heat the beef enzymatic hydrolyzate in (2) at 90°C for 20 minutes to inactivate the enzyme.

[0030] (4) Butter Oxidation: Heat and melt the butter. When the temperature rises to 160°C, start to pa...

Embodiment 2

[0034] (1) Beef pretreatment: cut the beef except for fat and connective tissue into small pieces, mix it with water at a ratio of 1:1.5, and then use a tissue grinder to crush it into a pulp, pass it through a colloid mill to homogenize it, and place it at 85°C The water area was heated for 10 minutes to inactivate the enzyme and cool down.

[0035] (2) Enzymolysis: 90 parts of beef pulp, alkaline protease, and flavor protease were subjected to two-stage enzymolysis, and the enzymatic hydrolysis temperature was 55°C; the first stage was alkaline protease enzymolysis, and the amount of alkaline protease added was 0.2 parts, and kept warm The time is 2 hours; the second stage is the enzymatic hydrolysis of flavor protease, adding 0.2 part of flavor protease, and the holding time is 3 hours.

[0036] (3) Enzyme inactivation: heat the beef enzymatic hydrolyzate in (2) at 90°C for 25 minutes to inactivate the enzyme.

[0037] (4) Butter Oxidation: Heat and melt the butter. When t...

Embodiment 3

[0041] (1) Beef pretreatment: cut the beef except for fat and connective tissue into small pieces, mix it with water at a ratio of 1:2, crush it into a pulp with a tissue grinder, pass it through a colloid mill to homogenize it, and place it at 90°C The water area was heated for 10 minutes to inactivate the enzyme and cool down.

[0042] (2) Enzymolysis: 100 parts of beef pulp, alkaline protease and flavor protease were subjected to two-stage enzymolysis, the enzymolysis temperature was 55°C, and the time was 4 hours; the first stage was alkaline protease enzymolysis, and the amount of alkaline protease added was 0.2 part, the holding time is 3h; the second stage is enzymolysis of flavor protease, adding 0.2 part of flavor protease, and holding time is 4h.

[0043] (3) Enzyme inactivation: Heat the beef enzymatic hydrolyzate in (2) at 95°C for 25 minutes to inactivate the enzyme.

[0044] (4) Oxidation of butter: heating and melting the butter, when the temperature rises to 1...

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PUM

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Abstract

The invention discloses a beef-flavor yeast extract and a preparation method thereof. The method comprises the following steps: adding water into beef to prepare beef pulp, homogenizing through a colloid mill, deactivating enzyme and cooling; and carrying out two-stage enzymolysis on the beef pulp by using alkaline protease and flavourzyme, and carrying out enzyme deactivation treatment after thetwo-stage enzymolysis is finished; Heating to melt the beef tallow, introducing quantitative air, and stirring to react for 3-4 hours to prepare oxidized beef tallow; adding the yeast extract, the beef enzymatic hydrolysate, the oxidized beef tallow and the like into a thermal reaction device, heating to react, cooling to room temperature, and concentrating in vacuum, thereby obtaining the product. According to the process disclosed by the invention, various flavor substances and thermal reaction flavor precursor substances such as micromolecular alcohols, aldehydes, ketones and esters in theraw materials can be effectively stimulated, and a product interacting with the Maillard reaction can have strong beef flavor aroma, so that a foundation is laid for providing beef characteristic flavor for the beef-flavor yeast extract; and after the beef pulp is decomposed by alkaline protease and flavourzyme, the finally prepared extract beef is rich in flavor, sufficient in delicate flavor andwide in application field.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing beef-flavored yeast extract and the beef-flavored yeast extract prepared by the method. 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 flavorings, but there are no research reports on yeast extract-related products with obvious characteristic flavors. 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 disodium 5′-inosina...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/26A23L27/21A23L31/15
CPCA23L27/26A23L31/15A23L27/215A23V2002/00A23V2200/16A23V2200/15A23V2250/0616A23V2250/06A23V2250/0622A23V2250/0618A23V2250/0632A23V2250/218A23V2300/24
Inventor 王俊林马丽娅张佳斌郭芳芳
Owner 内蒙古草原红太阳食品股份有限公司
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