CN103932145A - Method for enhancing meat flavor of food by adopting 2-glycosylated thiazolidine-4-carboxylic acid - Google Patents
Method for enhancing meat flavor of food by adopting 2-glycosylated thiazolidine-4-carboxylic acid Download PDFInfo
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- CN103932145A CN103932145A CN201410165454.4A CN201410165454A CN103932145A CN 103932145 A CN103932145 A CN 103932145A CN 201410165454 A CN201410165454 A CN 201410165454A CN 103932145 A CN103932145 A CN 103932145A
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- thiazolidine
- carboxylic acid
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- 235000013372 meat Nutrition 0.000 title claims abstract description 42
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 37
- 235000019634 flavors Nutrition 0.000 title claims abstract description 37
- DZLNHFMRPBPULJ-UHFFFAOYSA-N thioproline Chemical class OC(=O)C1CSCN1 DZLNHFMRPBPULJ-UHFFFAOYSA-N 0.000 title claims abstract description 36
- 235000013305 food Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 19
- 230000002708 enhancing effect Effects 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 238000006206 glycosylation reaction Methods 0.000 claims description 33
- 235000000346 sugar Nutrition 0.000 claims description 26
- 235000018417 cysteine Nutrition 0.000 claims description 19
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 19
- 150000001875 compounds Chemical class 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 9
- 235000001014 amino acid Nutrition 0.000 claims description 7
- 150000001413 amino acids Chemical class 0.000 claims description 7
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical group Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 claims description 5
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 5
- 229960003487 xylose Drugs 0.000 claims description 5
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 claims description 4
- WGCNASOHLSPBMP-UHFFFAOYSA-N Glycolaldehyde Chemical compound OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 3
- 229920001282 polysaccharide Polymers 0.000 claims description 3
- 239000005017 polysaccharide Substances 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 2
- MNQZXJOMYWMBOU-VKHMYHEASA-N D-glyceraldehyde Chemical compound OC[C@@H](O)C=O MNQZXJOMYWMBOU-VKHMYHEASA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- AIJULSRZWUXGPQ-UHFFFAOYSA-N Methylglyoxal Chemical compound CC(=O)C=O AIJULSRZWUXGPQ-UHFFFAOYSA-N 0.000 claims description 2
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- 125000004435 hydrogen atom Chemical group [H]* 0.000 claims description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 1
- 125000003071 maltose group Chemical group 0.000 claims 1
- 238000006243 chemical reaction Methods 0.000 abstract description 12
- 229960002433 cysteine Drugs 0.000 description 18
- 239000003205 fragrance Substances 0.000 description 8
- 229940024606 amino acid Drugs 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- ZJZFONJZBNGQKZ-XBOYUMLJSA-N 2-[(3R,4S,5R)-3,4,5-trihydroxyoxan-2-yl]-1,3-thiazolidine-4-carboxylic acid Chemical compound O[C@@H]1[C@@H](O)[C@H](O)COC1C1SCC(C(O)=O)N1 ZJZFONJZBNGQKZ-XBOYUMLJSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241000522254 Cassia Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 2
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000013595 glycosylation Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Substances N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- ZFFTZDQKIXPDAF-UHFFFAOYSA-N 2-Furanmethanethiol Chemical compound SCC1=CC=CO1 ZFFTZDQKIXPDAF-UHFFFAOYSA-N 0.000 description 1
- RUYNUXHHUVUINQ-UHFFFAOYSA-N 2-Methyl-3-furanthiol Chemical compound CC=1OC=CC=1S RUYNUXHHUVUINQ-UHFFFAOYSA-N 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-M Bisulfite Chemical compound OS([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-M 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000012295 chemical reaction liquid Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 229960001305 cysteine hydrochloride Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- -1 thiazolidine-4-carboxylic acid compound Chemical class 0.000 description 1
- 229950001139 timonacic Drugs 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention provides a method for enhancing the meat flavor of a food by adopting 2-glycosylated thiazolidine-4-carboxylic acid. According to the method, a certain amount of 2-glycosylated thiazolidine-4-carboxylic acid is used in thermal-reaction meat flavor essence or other food manufacture relevant to thermal processing, the meat flavor of a food can be effectively enhanced, and the obtained food has the advantages of natural and rich smell, smell durability and good stability.
Description
Technical field
The invention belongs to technical field of food science, provide a kind of 2-of employing glycosylation thiazolidine-4-carboxylic acid to strengthen the method for food meat Flavor.
Background technology
Between amino acid and reduced sugar, occurring that Maillard reacts is one of important channel of forming of flavour of food products.In the elementary Maillard stage of reaction, amino acid-Amadori compound that amino acid and reduced sugar effect form is the important intermediate that causes food flavor substances to produce.In meat fragrance forms, cysteine is important raw material, under certain pH, cysteine reacts and forms cysteine-Amadori compound through elementary Maillard with reduced sugar, the further reaction under heating condition of cysteine-Amadori compound can form the important meat fragrance matters such as sulfur-containing compound, nitrogen heterocyclic ring, oxygen heterocycle, and (Xia Yanbin etc. write, flavour of food products chemistry, Chemical Industry Press, 2008.).Different from other amino acid, because cysteine contains sulfydryl reaction active groups, while there is elementary Maillard and react in cysteine and reduced sugar, except cysteine-Amadori compound, also forming 2-glycosylation thiazolidine-4-carboxylic acid intermediate, there is competition in the formation of 2-glycosyl thiazolidine-4-carboxylic acid intermediate and the formation of cysteine-Amadori compound.
Patent US20060280854A1 has reported and has utilized cysteine-Amadori compound to replace Maillard reaction raw material cysteine and sugar, to improve the utilization rate of cysteine and to promote meat Flavor to form.But in this patented method, the preparation process of cysteine-Amadori compound is loaded down with trivial details, and reaction temperature is high, cysteine-Amadori compound part in preparation process resolves into volatile flavor substance, make cysteine-Amadori compound to prepare productive rate low.The invention provides a kind of with 2-glycosylation-4-thiazolidinecarboxylic acid replacement Maillard reaction raw material cysteine and sugar, to improve cysteine utilization rate and to promote the method that meat Flavor forms, the method has overcome defect and the deficiency that productive rate is low of preparing of cysteine-Amadori compound, and in prior art, has no the report that adopts 2-glycosylation thiazolidine-4-carboxylic acid to strengthen food meat Flavor.
Summary of the invention
The invention provides a kind of method that the 2-of employing glycosylation thiazolidine-4-carboxylic acid strengthens food meat Flavor, technical scheme is as follows:
A kind of method that adopts 2-glycosylation thiazolidine-4-carboxylic acid to strengthen food meat Flavor, using 2-glycosylation thiazolidine-4-carboxylic acid as a kind of raw material, make an addition to thermal processing meat flavour or other relates in hot worked food manufacturing, can effectively strengthen food meat Flavor.
Wherein, 2-position carbon is chirality or achirality structure, and 2-glycosylation thiazolidine-4-carboxylic acid is reacted and obtains with sugar by cysteine.Sugar is the sugar that contains aldehyde radical, can be monose as glucose, wood sugar, or polysaccharide is as maltose, or by sugar degrade and the compound that contains aldehyde radical that comes as glyceraldehyde, pyroracemic aldehyde, glycolaldehyde, acetaldehyde etc., in the time that sugar is monose, structure can be expressed as follows:
R is hydrogen atom, n=4～5
Relate in hot worked food manufacturing at thermal processing meat flavour or other, a kind of 2-glycosylation thiazolidine-4-carboxylic acid can be added separately to use, also multiple 2-glycosylation thiazolidine-4-carboxylic acid can be mixed to add uses, and also can first be mixed and add and use again with starch, sugar, amino acid or other edible raw material.
The 2-glycosylation thiazolidine-4-carboxylic acid using can reference literature method be prepared (Process and Reaction Flavors, Weerasinghe, D., et al, Eds.; ACS Symposium Series.2005:117-129; Radomski J, Temeriusz A.Thiazolidine-4 (R)-carboxylic acids derived from sugars:Part I, C-2-epimerisation in aqueous solutions.Carbohydrate Research, 1989,187 (2): 223-237; De Roos K B.Meat flavor generation from cysteine and sugars.In Flavor Precursors, Teranishi, R., et al.Eds.; ACS Symposium Series; American Chemical Society:Washington, DC, 1992:203-216.), preparation process is simple, mild condition, yield is high, for example " cysteine and wood sugar in pH5 phosphate buffer 50 DEG C react 1h, in product, 2-xylosyl thiazolidine-4-carboxylic acid content can reach 90% ".2-glycosylation thiazolidine-4-carboxylic acid in product can use after separation and purification, can not edible raw material if do not use in preparation feedback, also can use without separating.
In the time that the Multiple components such as solutions of weak acidity and protein, amino acid exist, 2-glycosylation thiazolidine-4-carboxylic acid compound is heated and can constantly changes into cysteine-Amadori compound, cysteine-Amadori compound important meat fragrances such as discharging sulfur-containing compound, nitrogen heterocyclic ring, oxygen heterocycle that reacts, thus meat fragrance produced.Meanwhile, 2-glycosylation thiazolidine-4-carboxylic acid also can be heated self to degrade and produce meat fragrance.Because 2-glycosylation thiazolidine-4-carboxylic acid is the product of cysteine and sugar combination in advance, compare with sugar with using cysteine, add and use 2-glycosylation thiazolidine-4-carboxylic acid can improve the utilization rate of cysteine, strengthen meat Flavor.
Relate in hot worked food manufacturing at thermal processing meat flavour or other, a kind of 2-glycosylation thiazolidine-4-carboxylic acid can be added separately to use, also multiple 2-glycosylation thiazolidine-4-carboxylic acid can be mixed to add and use, also can with starch, sugar, after amino acid or other edible raw material mix, add and use, the adding method of 2-glycosylation thiazolidine-4-carboxylic acid and addition need to determine according to food technology and final local flavor, 2-glycosylation thiazolidine-4-carboxylic acid will react and produce meat fragrance in the time of heating, the generation speed of the higher meat fragrance of temperature is faster, the general 80-180 of heating-up temperature DEG C better.
Replace cysteine and sugar to prepare thermal processing meat flavour 2-glycosylation thiazolidine-4-carboxylic acid, can significantly improve the utilization rate of cysteine, prepared meat flavor meat is aromatic strongly fragrant; Hot-working by 2-glycosylation thiazolidine-4-carboxylic acid for food such as dilated food, ham sausage, roast chicken, gained food aroma is naturally full, lasting lasting, good stability.
Detailed description of the invention
Embodiment 1
20mmol cysteine hydrochloride and 20mmol wood sugar, 10mL water, 25 DEG C of room temperatures reaction 20h, add pyridine neutralization reaction liquid, then add 100mL ethanol to leave standstill to separate out solid, and vacuum drying obtains 2.0 grams of 2-xylosyl thiazolidine-4-carboxylic acids.Get 0.1 gram and join in 100 grams of pork protein enzymolysis liquids, add 0.2 gram of green onion, 0.1 gram, Chinese prickly ash, 0.5 gram of Chinese cassia tree again, 100 DEG C add thermal response 1 hour, obtain dense meat fragrant and have a roasting fragrant thermal processing meat flavour.The online detection of gas-matter, compares with wood sugar with the cysteine that uses a great deal of, and important meat fragrance 2-methyl-3-furanthiol content improves 3 times, and furfurylmercaptan content improves 2 times.
Embodiment 2
0.1mol cysteine and 0.1mol glucose, 50mL water, 50 DEG C of reaction 4h, adopt sulfonic acid ion exchange resin to separate, and freeze drying, obtains 18 grams of 2-glucosyl group thiazolidine-4-carboxylic acids.2-glucosyl group thiazolidine-4-carboxylic acid 0.5g is added in 400 grams of beef enzymolysis extract liquid, then add alanine and each 0.1 gram of glycine, 2 grams, butter, 2 grams of green onions, 1 gram, Chinese prickly ash, 4 grams of Chinese cassia trees, 90 DEG C of reaction 1.5h, obtain the aromatic strongly fragrant thermal Reaction for Beef Flavoring Production of meat.
Embodiment 3
According to pork 52%, show condition 11%, ice cube 24%, salt 1.5%, spices 0.8%, natrium nitrosum 0.01%, monosodium glutamate 0.12%, starch 2.1%, sugar 0.2%, composite phosphate 0.31%, the refrigerator that is placed in 4 DEG C is pickled 2 days, then meat is rubbed, and adds 2-xylosyl thiazolidine-4-carboxylic acid in 0.05% ratio of meat, record in casing, high-temperature sterilization can obtain the full ham sausage of local flavor.
Claims (6)
1. a method that adopts 2-glycosylation thiazolidine-4-carboxylic acid to strengthen food meat Flavor, it is characterized in that: 2-glycosylation thiazolidine-4-carboxylic acid is as a kind of raw material, make an addition to thermal processing meat flavour or other relates in hot worked food manufacturing, can effectively strengthen meat Flavor.
2. a kind of method that adopts 2-glycosylation thiazolidine-4-carboxylic acid to strengthen food meat Flavor according to claim 1, it is characterized in that: the 2-position carbon in 2-glycosylation thiazolidine-4-carboxylic acid is chirality or achirality structure, 2-glycosylation thiazolidine-4-carboxylic acid is reacted and obtains with sugar by cysteine, described sugar is the sugar that contains aldehyde radical, or is degraded and the next compound that contains aldehyde radical by sugar.
3. according to a kind of method that adopts 2-glycosylation thiazolidine-4-carboxylic acid to strengthen food meat Flavor described in claim 1 or 2, it is characterized in that: described sugar is monose or polysaccharide, by sugar degrade and come the compound that contains aldehyde radical be glyceraldehyde, pyroracemic aldehyde, glycolaldehyde or acetaldehyde.
4. a kind of method that adopts 2-glycosylation thiazolidine-4-carboxylic acid to strengthen food meat Flavor according to claim 3, is characterized in that: described monose is glucose or wood sugar, described polysaccharide is maltose.
5. a kind of method that adopts 2-glycosylation thiazolidine-4-carboxylic acid to strengthen food meat Flavor according to claim 3, is characterized in that: the structure of described monose can be expressed as follows:
r is hydrogen atom, n=4～5.
6. according to a kind of method that adopts 2-glycosylation thiazolidine-4-carboxylic acid to strengthen food meat Flavor described in claim 1 or 2, it is characterized in that: relate in hot worked food manufacturing at thermal processing meat flavour or other, 2-glycosylation thiazolidine-4-carboxylic acid is added separately to use, or multiple 2-glycosylation thiazolidine-4-carboxylic acid is mixed and adds use, or be first mixed and add and use again with starch, sugar, amino acid or other edible raw material.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5726597A (en) * | 1980-07-22 | 1982-02-12 | Meiji Seika Kaisha Ltd | Preparation of l-cysteine |
| JP2003265142A (en) * | 2002-03-15 | 2003-09-24 | Ajinomoto Co Inc | Method for improving quality of sausage |
| US20060280854A1 (en) * | 2003-08-20 | 2006-12-14 | Kris De Roos | Maillard reaction compounds of cysteine and a sugar having meatlike flavour |
| CN101664157A (en) * | 2009-08-24 | 2010-03-10 | 天津春发食品配料有限公司 | Preparation method of pork essence |
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2014
- 2014-04-22 CN CN201410165454.4A patent/CN103932145A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5726597A (en) * | 1980-07-22 | 1982-02-12 | Meiji Seika Kaisha Ltd | Preparation of l-cysteine |
| JP2003265142A (en) * | 2002-03-15 | 2003-09-24 | Ajinomoto Co Inc | Method for improving quality of sausage |
| US20060280854A1 (en) * | 2003-08-20 | 2006-12-14 | Kris De Roos | Maillard reaction compounds of cysteine and a sugar having meatlike flavour |
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