GB2478205A

GB2478205A - Condiment containing extract of beer yeast and production method thereof

Info

Publication number: GB2478205A
Application number: GB1105015A
Authority: GB
Inventors: Xuefeng Yu; Zhihong Li; Minghua Yu; Juan Yao; Ku Li; Pei Li; Guanqun Tang
Original assignee: Angel Yeast Co Ltd
Current assignee: Angel Yeast Co Ltd
Priority date: 2008-12-24
Filing date: 2009-10-23
Publication date: 2011-08-31
Anticipated expiration: 2029-10-23
Also published as: CN101756152B; CN101756152A; AU2009329661A1; WO2010072101A1; GB2478205C; GB2478205B; AU2009329661B2; GB201105015D0

Abstract

A condiment containing an extract of beer yeast and production method thereof, said condiment comprises an extract of beer yeast 50-70wt%, a flesh sweet flavour 8-15wt%, an edulcorant 12-25wt% and a salt lOwt%, said production method comprises: mixing said raw materials; diluting them with water, wherein the concentration of dry matter is 30-50%; making them reacting in a reactor, wherein the temperature is 85-95°C, the time is 40-70 minutes; cooling them.

Description

Specification

Flavor-formulated brewer's yeast extract Product and Method for Producing the Same Filed of the Invention The present invention relates to a yeast extract product, and more specifically, to a flavor-formulated brewer's yeast extract product. The present invention also relates to a method for producing the flavor-formulated brewer's yeast extract product.

Background of the Invention

Yeast extract is a soluble concentrate which can be directly absorbed and utilized by human body. Usually, the yeast extract is prepared by degrading the proteins in yeast cells into amino acids and polypeptides, nucleic acid in yeast cells into nucleotides, and then extracting the amino acids, polypeptides, nucleotides, and other active components such as B vitamins, glutathione, and trace elements out from the yeast cells.

In recent years, with the improvement of people's living standard, people raise new requirements on daily diet. Thus, all kinds of food is becoming more natural, convenient, delicious, and multi-frmnctional; * and food seasonings also develop from brewing seasonings or chemical seasonings previously used towards more flavored natural compound seasonings. Meanwhile, seasoning products are becoming top-grade, delicious, convenient, natural, nutritional compound seasonings.

Yeast extract contains amino acids and polypeptides, and also contains active components such as nucleotides, vitamins, organic acids and minerals. It is delicious with meat flavor, is excellent food seasoning with nutrition, flavor and health, and is popular with consumers.

It is estimated that there is a global demand of 1.5 billion dollars per year for yeast extract. Some food additive enterprises in Europe, such as the DSM, have been in the leading place of the field, and they provide two-thirds of the products in the market. The demand for yeast extract products is still very strong, which reflects a demand for natural and effective flavor enhancer.

Yeast extract is widely used in food industry, for adjusting the desired flavor, acidity, chewing sense etc. In application, yeast extract has certain impact on the taste of capsicum and meat, which may reduce burden costs or enhancing the flavor.

The Chinese application CN 101181046 discloses an edible seasoning and preparation process thereof, in particular, a concentrated chicken powder and preparation process thereof. The concentrated chicken powder has the ingredients as follows: fresh chicken pieces, fresh chicken leaf fat, flavorings, yeast extract, inosinate, guanosinate, white granulated sugar, salt, and monosodium glutamate. The preparation process of the concentrated chicken powder is as follows: pretreating raw materials, compounding, boiling the materials, drying, cooling and grinding, and packaging. Flavorings, inosinic acid and guanylic acid are mixed through the above process to generate multiplication effect of freshness, wherein in each compounding, the standard equilibrium is carried, out in accordance with this process, such that taste of the chicken power products is improved, and flavor and aroma are much higher than the usual indexes. However, the method requires fresh chicken pieces and animal fat such as fresh chicken leaf fat, which makes the costs of the finished products too high and has low economic benefits.

In "China Food Additives" (Volume 5, 2004), there is an article named "meat flavoring and its application in meat products" which describes the main ingredients of the meat flavoring: amino acids, compounds containing sulfur, reducing sugar and derivatives thereof, a-dione substances, flavor enhancers, fat. The meat flavoring mainly serves to add aroma, increase meat flavor, and cover up peculiar smell in the processing procedure of meat products.

According to the existing technology, animal fat is always added to the raw materials in order to prepare delicious seasoning agent having meat flavor. Animal fat will result in high costs, short preservation time, and flavor affection.

Summary of the invention

The yeast extract product provided in the present invention overcomes the shortcomings in the existing technology. With the selected raw materials, the yeast extract product provided in the present invention can effectively improve the taste of the end product, enhance the flavor, and enhance the nutritional value. The main raw material of the yeast extract product provided in the present invention is the brewer's yeast extract prepared by yeast which is the by-products in beer industry and is obtained by fermenting beer. The brewer's yeast extract has certain aroma, however, its characteristic flavor is not obvious, and it tastes a little bitter because of the beer ingredients. According to the method of the present invention, the yeast extract product provided in the present invention can enhance the taste of brewer's yeast extract, improve flavor and application effect. The flavor of yeast extract can be enhanced and the characteristic aroma and application results of yeast extract can be improved, if the yeast extract product provided in the present invention is added to various dishes and fillings.

A yeast extract product according to the present invention comprises: brewer's yeast extract, a flavor enhancer, a sweetener, salt, characterized by comprising: 50-70% by weight of brewer's yeast extract, 8-15% by weight of a flavor enhancer, 12-25% by weight of a sweetener, and 10% by weight of salt, wherein the flavor enhancer is selected from one or more of the group consisting of sodium glutamate, sodium 5'-inosinate, sodium 5'-guanosinate, L-glutamic acid, sodium succinate; and the sweetener is selected from one or two of sucrose and glucose.

The yeast extract product according to the present invention, wherein the amount of the brewer's yeast extract is 60% by weight.

The yeast extract product according to the present invention, wherein the amount of the flavor enhancer is 10% by weight.

The yeast extract product according to the present invention, wherein the amount of the sweetener is 20% by weight.

The present invention provides a method for preparing a tasty yeast extract using brewer's yeast extract, a flavor enhancer, a sweetener, and salt through thermal reaction, more specifically, relates to a method for preparing a yeast extract product using yeast extract through the thermal reaction at a certain temperature.

A method of for producing a yeast extract product according to the present invention comprises: (1) mixing raw materials, which include 50-70% by weight of brewer's yeast extract, 8-15% by weight of a flavor enhancer, 12-25% by weight of a sweetener, and 10% by weight of salt, wherein the flavor enhancer is selected from one or more of the group consisting of sodium glutamate, sodium 5'-inosinate, sodium 5'-guanosinate, L-glutamic acid, sodium succinate; and the sweetener is selected from one or two of sucrose and glucose; (2) diluting the mixture with water, wherein the concentration of dry material is 30-50%; (3) adding the diluted mixture to a reaction vessel for reaction, the reaction temperature being 85-95, the reaction time being 40-70 minutes; and (4) cooling to obtain the finished product.

The method according to the present invention, wherein the amount of the brewer's yeast extract is preferably 60% by weight.

The method according to the present invention, wherein the amount of the flavor enhancer is preferably 10% by weight.

The method according to the present invention, wherein the amount of the sweetener is preferably 20% by weight.

Description of the accompanying drawings

Figure 1 is a flow chart of the method for producing the yeast extract product according to the present invention;.

Figure 2 is the comparison between the yeast extract product according to the present invention and the control (common yeast extract) in flavor characteristics such as taste and smell.

Figure 3 is a similarity analysis diagram of the yeast extract product according to the present invention, the control of common yeast extract, and meat flavoring.

Figure 4 is an analysis diagram of the stability of aroma of the yeast extract product according to the present invention and the control of common yeast extract.

Detail of the invention The commercially available yeast extract, which is used in the present invention, is prepared by autolysis extraction of beer yeast. Based on the total amount of the yeast extract, protein content is more than 40%, dry matter content is more than 65%; a variety of amino acids, hydrolyzed vegetable protein, and reducing sugar used are food grade or pharmaceutical grade materials, which are commercially available.

Referring to Figure 1, Figure 1 is a flow chart of the method for producing the yeast extract product according to the present invention, wherein after mixing various raw materials, the mixture is diluted with water such that the dry matter content is 30-50% (by weight) and then is heated, the thermal reaction lasts for a period of time and finally the finished product is obtained by cooling.

Example 1

55% by weight of brewer's yeast extract, 7% by weight of sodium 5'-inosinate, 8% by weight of sodium 5'-guanosinate, 20% by weight of sucrose, and 10% by weight of salt is mixed up, and is added to a reaction vessel after being diluted with water. The reaction temperature is 90, and the reaction time is 60 minutes. After the reactants are cooled, tan and viscous paste-semiliquid with a characteristic flavor of the present invention is obtained. Based on the total amount of the obtained product, the dry matter content is 57% by weight, wherein based on the amount of the dry matter, the protein content in the dry matter is greater than 6% by weight.

Example 2

60% by weight of brewer's yeast extract, 5% by weight of sodium glutamate, 5% by weight of sodium succinate, 10% by weight of sucrose, 10% by weight of glucose, and 10% by weight of salt is mixed up, and is added to a reaction vessel after being diluted with water.

The reaction temperature is 85, and the reaction time is 70 minutes.

After the reactants are cooled, tan and viscous paste-semiliquid with a characteristic flavor of the invention is obtained. Based on the total amount of the obtained product, the dry matter content is 70% by weight, wherein based on the amount of the dry matter, the protein content in the dry matter is greater than 7% by weight.

Example 3

70% by weight of brewer's yeast extract, 2% by weight of sodium glutamate,' 5% by weight of sodium 5'-inosinate and sodium 5'-guanosinate, 1% by weight of L-glutamic acid, 12% by weight of glucose, and 10% by weight of salt is mixed up, and is added to a reaction vessel after being diluted with water. The reaction temperature is 95, and the reaction time is 42 minutes. After the reactants are cooled, tan and viscous paste-semiliquid with a characteristic flavor of the invention is obtained. Based on the total amount of the obtained product, the dry matter content is 66% by weight, wherein based on the amount of the dry matter, the protein content in the dry matter is greater than 6% by weight.

Figure 2 illustrates the comparison in flavor improvement between the yeast extract product according to the present invention and a common yeast extract as the control. According to Figure 2, compared with the common yeast extract, the yeast extract product of the present invention is greatly improved in flavor, especially in the bitter and astringent taste.

The present invention provides a flavor formulated yeast extract product. However, there is no quantifiable criterion for the range and effect of flavor. Thus, electronic equipment (equipment: a fox-type electronic nose produced by Alpha-Mos company in France) is used to analyze the difference among the yeast extract product by the method of the present invention, the control of the common yeast extract, and a standard product of meat flavoring. The comparison results are shown in Figure 3 and Figure 4.

Figure 3 is* a similarity analysis diagram of the yeast extract product according to the present invention, the control of the common yeast extract, and the meat flavoring. As shown in Figure 3, the percentages along the horizontal axis indicate a similarity degree of smell between the yeast extract product of the present invention and the meat flavoring; and the percentages along the vertical axis indicate a similarity degree of smell between the control and the meat flavoring. Thus, it can be directly seen that, compared with the control, the yeast extract product of the present invention is obviously closer to the standard of the meat flavoring.

Figure 4 is an analysis diagram of the aroma stability of the yeast extract product according to the present invention and the control of the common yeast extract. From Figure 4, the smell of A (the control) changes rapidly as the preservation time increases, while the smell of B (yeast extract product of the present invention) is more stable, which is very important for a product used for seasoning.

Application Experiments: The yeast extract product of the present invention is added to vegetarian dishes respectively by two methods, viz. pre-marinating the material with seasoning prior to cooking, and adding the yeast extract product after cooking and before serving, with different addition proportions according to the gradient experimental method. Several sensory commenters are invited to make comments on the flavor. The results show: it is more appropriate to add the flavor product of the invention before serving, and the distinct effect of improving the taste, aftertaste and aroma of the food could be achieved if the addition proportions is 0.3% 3.0% in relation to the total mass of dishes.

Vegetarian dish: spicy dried bean curd 1) experiment of addition order: 22 people participating in tasting the dish: name of dish addition order number of people rate addition during ten people thinking that the 48% spicy dried cooking taste is good bean curd ______________ _________________________ _______ addition after eleven people thinking that 50% cooking before the taste is good serving one person consider that the tastes are the 2% notes same 2) experiment of accurate addition amount: 26 people participating in tasting the dish: name of dish addition number of people rate amount spicy dried bean 4 spoons <1%> eight people thinking 32% curd _______________ that the taste is good _______ 6 spoons twelve people 46% <1.5%> thinking that the taste ______________ is good ______ 8 spoons <2%> two people thinking 7% _______________ that the taste is good _______ 12 spoons four people thinking 15% __________________ <3%> that the taste is good _______ notes two people consider that the taste is 3% _________________ poor ______ The experiments show: the accurate addition amount shall be 4-6 spoons <about 1%-i.5%>, the addition order has no impact on the taste of the dish, and the cooking time shall be no less than 5 minutes.

Notes: in the north and areas where people have heavy taste, the addition amount can be increased; for the same addition amount, the taste with addition during cooking is lighter than the taste with addition after cooking, and the cooking time is defined to be the time from the beginning to the end of cooking.

2. Dish: griddle cooked tea tree mushrooms experiment of addition order: 15 people participating in tasting the dish: name of dish addition order number of people rate griddle cooked addition during five people thinking that 33% tea tree cooking the taste is good mushrooms addition before eight people thinking 53% leaving from that the taste is good the pot _____________________ ______ notes two people consider that the tastes are the 13% same experiment of accurate addition amount: 20 people participating in tasting the dish: name of dish addition amount number of people rate griddle 1 spoon <1%> one people thinking that 5% cooked tea the taste is good _____ tree mushrooms 1.5 spoons <1.5%> four people thinking that 20% the taste is good 2 spoons <2%> eight people thinking 40% that the taste is good 3 spoons <3%> seven people thinking 35% that the taste is good _____ notes two people consider that it tastes more delicious when the addition amount is 2 spoons The results of the experiment and tasting show: the addition amount in griddle cooked tea tree mushrooms shall be 2-3 spoons <2%.-3%>, and the addition amount shall be increased because the griddle cooked dish is relatively spicy.

Soup _______________ _________ _________________ name of dish addition results amount no addition light seaweed soup color of the dish 0 5% no change compared ________________ __________ with "no addition" no addition aroma of seaweed aroma of the dish _________________ 0.5% strong aroma seaweed flavor and no addition astringent taste of taste of the dish water diversified flavor, 0.5/o ______________ __________________ ___________ more delicious -Vegetarian fillings Materials: fresh cabbage, Chinese cabbage, the product of the present invention, salt, starch, vegetable oil experimental solution: The following basic formula is used in the experiment: 400g of vegetables, 350g of water, lOg of ginger, 2g of monosodium glutamate, 4.8g of the product of the present invention, 4g of salt, 3g of pepper, and appropriate others The experiment is carried out by making comparison between the minimum addition amount and no addition to cabbage fillings of light taste and homely taste.

2. experiment is carried out by making comparison between the minimum addition amount and no addition to the Chinese cabbage filling of the original taste and of the taste with mushroom pieces added.

Experimental results name of filling type of taste addition experimental results amount cabbage filling homely taste 0.6% It tastes better with the addition than without the homely taste no addition addition; it has no impact on homely taste in smell, light taste 0.6% and has unperceivable impact on light taste.

light taste no addition Chinese original taste 0.6% The taste is improved, the cabbage filling smell of the original taste original taste no addition becomes stronger, which affects the natural taste of addition with 0.6% the Chinese cabbage, and mushroom the taste of the fillings pieces ___________ added with mushroom pieces is improved.

addition with no addition mushroom pieces

Conclusions:

1) The experimental results show that the application in cabbage fillings is feasible, and can achieve favorable effects.

2) The experimental results show that the application in vegetable fillings is also feasible, but a small number of people participating in tasting the dish do not think that the change in smell is favorable, and the impact of the product of the present invention on smell can be improved by changing the formula of the vegetable fillings.

Dish: pakchoi cabbage with chopped garlic The product of the present invention and other similar products -hot pot balm (which is similar to the product of the present invention in cost price) commercially available are used in the experiment. (A the product of the present invention; B= similar product) name of dish addition results amount pakchoi color of no addition Light cabbage with the dish chopped 0.5% of A slightly darker than "no garlic ____________ addition" 0.5% of B slightly darker than "no addition" smell of no addition aroma of pakchoi cabbage the dish 0.5% of A aroma of meat and aroma of ____________ pakchoi cabbage 0.25% of B strong aroma of meat 0.5% of B strong aroma of meat taste of no addition pakchoi cabbage flavor the dish 0.5% of A diversified flavor, more delicious 0.25% of B heavier taste to cover the taste of pakchoi cabbage 0.5% of B heavier taste to cover the taste of pakchoi cabbage The experiment shows: in the dish, when 0.5% of the product of the present invention is added, the effect is better than the effect of the similar reference product commercially available, and the use of the reference product reduces the original flavor of the dish.

The present invention has been described with exemplary embodiments.

However, it shall be understood that the scope of the present invention is not limited to the disclosed embodiments. On the contrary, the scope of the present invention includes various amendments and equivalent substitutions by the person skilled in theart using existing known or unknown technologies and equivalents. Thus, the scope of the claims shall be consistent with the broadest interpretation so as to include all these amendments and similar substitutions.

Claims

Claims We claim: A yeast extract product comprising: brewer's yeast extract, a flavor enhancer, a sweetener and salt, characterized by comprising: 0-70% by weight of brewer's yeast extract, 8-15% by weight of a flavor enhancer, 12-25% by weight of a sweetener, and 10% by weight of salt, wherein the flavor enhancer is selected from one or more of the group consisting of sodium glutamate, sodium 5'-inosinate, sodium 5'-guanosinate, L-glutamic acid, and sodium succinate; and the sweetener is selected from one or two of sucrose and glucose.
2. The yeast extract product according to Claim 1, wherein the amount of the brewer's yeast extract is 60% by weight.
3. The yeast extract product according to Claim 1, wherein the amount of the flavor enhancer is 10% by weight.
4. The yeast extract product according to Claim 1, wherein the amount of the sweetener is 20% by weight.
5. A preparation method of a yeast extract product comprising: (1) mixing raw materials including: 50-70% by weight of brewer's yeast extract, 8-15% by weight of a flavor enhancer, 12-25% by weight of a sweetener, and 10% by weight of salt, wherein the flavor enhancer is selected from one or more of the group consisting of sodium glutamate, sodium 5'-inosinate, sodium 5' -guanosinate, L-glutamic acid, sodium succinate; and the sweetener is selected from one or two of sucrose and glucose; (2) diluting the mixture with water, wherein the concentration of dry material is 3 0-50%; (3) adding the diluted mixture to a reaction vessel for reaction, the reaction temperature being 85-95, the reaction time being 40-70 minutes; and (4) cooling to obtain the yeast extract product.
6. The method according to Claim 5, wherein the amount of the brewer's yeast extract is 60% by weight.
7. The method according to Claim 5, wherein the amount of the flavor enhancer is 10% by weight.
8. The method according to Claim 5, wherein the amount of the sweetener is 20% by weight.