WO2010072101A1 - Condiment contenant un extrait de levure de bière, et procédé de fabrication associé - Google Patents

Condiment contenant un extrait de levure de bière, et procédé de fabrication associé Download PDF

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Publication number
WO2010072101A1
WO2010072101A1 PCT/CN2009/074587 CN2009074587W WO2010072101A1 WO 2010072101 A1 WO2010072101 A1 WO 2010072101A1 CN 2009074587 W CN2009074587 W CN 2009074587W WO 2010072101 A1 WO2010072101 A1 WO 2010072101A1
Authority
WO
WIPO (PCT)
Prior art keywords
yeast extract
sodium
weight
amount
sweetener
Prior art date
Application number
PCT/CN2009/074587
Other languages
English (en)
Chinese (zh)
Inventor
俞学锋
李知洪
余明华
姚鹃
李库
李沛
唐冠群
Original Assignee
安琪酵母股份有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 安琪酵母股份有限公司 filed Critical 安琪酵母股份有限公司
Priority to AU2009329661A priority Critical patent/AU2009329661B2/en
Priority to GB201105015A priority patent/GB2478205C/en
Publication of WO2010072101A1 publication Critical patent/WO2010072101A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • 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
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • 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
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor

Definitions

  • the present invention relates to a yeast extract product, and more particularly to a flavor blended type brewer's yeast extract product, and to the present invention A method for producing a flavored type brewer's yeast extract product.
  • BACKGROUND OF THE INVENTION Yeast extracts are obtained by degrading proteins in yeast cells into amino acids and polypeptides, decomposing nucleic acids into nucleotides, and combining them with other active ingredients such as B vitamins, glutathione, and elemental elements. Extracted from yeast cells, the resulting human body can directly absorb the soluble and soluble concentrate. In recent years, with the improvement of people's living standards, people have put forward new requirements for the content of food.
  • yeast extract contains amino acids and peptides, and also contains various active ingredients such as nucleotides, vitamins, organic acids and minerals. It is delicious and rich in flavour and has a meaty aroma. It is an excellent food seasoning that combines the three functions of nutrition, seasoning and health care, and is increasingly popular among consumers.
  • the global market demand for yeast extract is estimated at $1.5 billion per year.
  • the concentrated chicken powder is as follows: fresh chicken meat, fresh chicken oil, flavoring, yeast extract, inosinic acid, guanylic acid, white sugar, salt, monosodium glutamate;
  • the production process of chicken powder is as follows: raw material pretreatment, ingredients, cooking materials, trays, drying, cooling and crushing, packaging.
  • the standard balance is carried out according to the process, so that the taste of chicken products is improved.
  • the umami and flavor are much higher than the usual indicators.
  • this method requires animal fat such as fresh chicken pieces and fresh chicken slab oil, which makes the cost of the finished product too high and the economic benefits are not obvious.
  • the yeast extract product of the present invention solves the defects in the prior art and makes the present invention through the selected raw materials.
  • the yeast extract product 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 of the present invention is a brewer's yeast extract, which is made from a beer industry by-product, a beer-fermented yeast.
  • the brewer's yeast extract has a certain aroma, but the characteristic umami is not obvious. The taste is slightly bitter due to the beer composition.
  • the yeast extract product of the present invention can enhance the mouthfeel of the brewer's yeast extract, enhance the umami taste and the application effect, and add the yeast extract product of the present invention to various dishes and fillings. It can enhance the umami taste of yeast extract and improve the characteristic aroma and application effect of yeast extract.
  • a yeast extract product comprising: a brewer's yeast extract, a savory agent, a sweetener, and a salt, wherein the amount of each component is by weight: beer yeast pumping Extract: 50-70%, umami: 8-15%, sweetener: 12-25%, salt: 10%,
  • the umami agent is one or more selected from the group consisting of sodium glutamate, sodium 5'-inosinate, sodium 5'-guanylate, L-glutamic acid, sodium succinate;
  • the sweetener is selected from one or both of sucrose and glucose.
  • 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 umami agent is 10% by weight.
  • a 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 producing a yeast extract which is prepared by a thermal reaction using a brewer's yeast extract, a savory agent, a sweetener, and a salt, and more particularly, relates to extracting yeast.
  • a method for producing a yeast extract product according to the present invention the method comprising:
  • the umami agent is one or more selected from the group consisting of sodium glutamate, sodium 5'-inosinate, sodium 5'-guanylate, L-glutamic acid, sodium succinate;
  • the sweetener is selected from one or two of sucrose and glucose.
  • the mixed mixture is diluted with water, wherein the concentration of the thousand substances is 30-50%.
  • FIG. 1 is a flow chart showing a method for producing a yeast extract product according to the present invention:
  • FIG. 2 is a view showing a yeast extract product of the present invention in terms of taste characteristics, taste characteristics and the like and a control sample (ordinary yeast pumping) A schematic diagram of the comparison of the extracts.
  • Fig. 1 is a flow chart showing a method for producing a yeast extract product according to the present invention:
  • FIG. 2 is a view showing a yeast extract product of the present invention in terms of taste characteristics, taste characteristics and the like and a control sample (ordinary yeast pumping) A schematic diagram of the comparison of the extracts.
  • FIG 3 is a graph showing the analysis of the yeast extract product according to the present invention, the control sample of the common yeast extract, and the similarity of the meat flavor.
  • Figure 4 is a graph showing the aroma stability analysis of a yeast extract product according to the present invention and a conventional yeast extract control sample.
  • BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a commercially available yeast extract prepared by autolysis of beer yeast is used. Among them, based on the total amount of yeast extract, its protein content is greater than 40%, and the content of thousands of substances is greater than 65%; the use of various amino acids, hydrolyzed vegetable protein, reducing sugar for food-grade or pharmaceutical-grade raw materials, all from the market Purchased.
  • FIG. 1 there is shown a flow chart of a method for producing a yeast extract product according to the present invention, wherein after mixing the raw materials, water is diluted to a concentration of 30-50% by weight, and then The temperature is raised by heating and subjected to a thermal reaction for a certain period of time, and finally cooled to obtain a finished product.
  • Example 1 55% by weight of brewer's yeast extract, 7% sodium 5-galate, 8% 5,- sodium guanylate, 20% sucrose, and 10% salt, diluted with water and all It was added to the reaction vessel at a reaction temperature of 90. C, reaction time 60 minutes.
  • Example 2 60% by weight of brewer's yeast extract, 5% sodium glutamate, 5% sodium succinate, 10% sucrose, 10% glucose, and 10% salt, diluted with water and added to the reaction kettle. , anti The temperature should be 85. C, reaction time 70 minutes.
  • Example 3 70% by weight of brewer's yeast extract, 2% sodium glutamate, 5% 5,-inosinate and 5,- sodium guanylate, 1% L-glutamic acid, 12% Glucose, and 10% salt were mixed, diluted with water and added to the reaction vessel at a reaction temperature of 95. C, reaction time 42 minutes.
  • FIG. 2 is a comparison of flavor improvement in a yeast extract product according to the present invention relative to a conventional yeast extract as a control.
  • the yeast extract product of the present invention has a great improvement in flavor compared to the conventional yeast extract, and in particular, the improvement effect on bitterness and astringency is remarkable.
  • Fig. 3 is a graph showing the analysis of the yeast extract product according to the present invention, the control sample of the common yeast extract, and the similarity of the meat flavor. As shown in Fig.
  • FIG. 4 is a graph showing the aroma stability analysis of a yeast extract product of the present invention and a conventional yeast extract control sample. As can be seen from Fig. 4, the odor of A (control) varies rapidly with the extension of the storage date; and the odor of the yeast extract product B of the present invention is more stable. This is important for a product used for seasoning.
  • Invention application real-risk: The yeast extract products of the present invention are added to the vegetarian dishes by using two methods of pre-preparation and pre-cooking before cooking, and adding different proportions according to the gradient experiment method. Several sensory evaluators compared the flavors. The results showed that: The invention was more suitable before the pan, and the added amount was 0.3% ⁇ 3.0% relative to the total mass of the dish, which significantly enhanced the taste, aftertaste and aroma of the food. effect. Vegetarian: Spicy tofu thousand.
  • the exact amount should be 4.6 scoops (about 1% - 1.5%).
  • the order of addition has not changed.
  • Cooking time should not be less than 5 minutes.
  • the addition is made with the same amount of addition.
  • the addition is lighter than the finished one.
  • the cooking time is made in the kitchen.
  • the name of the product is good, 5 people, 33%
  • the amount of tea tree bacteria should be 2 scoops - 3 scoops ⁇ 2% - 3% > The main reason is that the pots are too spicy, so the amount of addition needs to be increased.
  • Vegetarian stuffing materials fresh cabbage, Chinese cabbage, invention products, salt, starch, vegetable oil, experimental solution, the following basic formula: vegetarian dish 400 grams of water 350 ginger, 10 grams of MSG 2 grams of inventions, 4.8 grams of salt, 4 grams Hu # powder 3 grams of other appropriate amount to add the highest dosage and no addition test for the light taste type and home flavor type of the stuffing stuffing.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Botany (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Seasonings (AREA)

Abstract

Le condiment ci-décrit comprend un extrait de levure de bière pour 50-70 % en poids, un agent de goût frais et doux pour 8-15 % en poids, un édulcorant pour 12-25 % en poids, et un sel pour 10 % en poids. Son procédé de fabrication consiste à mélanger les matières premières précitées, les diluer dans de l'eau à une concentration de matière sèche de 30-50 %, les faire réagir dans un réacteur à 85-95 °C pendant 40-70 minutes, et les refroidir.
PCT/CN2009/074587 2008-12-24 2009-10-23 Condiment contenant un extrait de levure de bière, et procédé de fabrication associé WO2010072101A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU2009329661A AU2009329661B2 (en) 2008-12-24 2009-10-23 Flavor-formulated brewer's yeast extract product and method of producing the same
GB201105015A GB2478205C (en) 2008-12-24 2009-10-23 Method for producing flavor-formulated brewer's yeast extract product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN200810189439.8 2008-12-24
CN2008101894398A CN101756152B (zh) 2008-12-24 2008-12-24 一种风味调配型啤酒酵母抽提物产品及生产方法

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WO2010072101A1 true WO2010072101A1 (fr) 2010-07-01

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PCT/CN2009/074587 WO2010072101A1 (fr) 2008-12-24 2009-10-23 Condiment contenant un extrait de levure de bière, et procédé de fabrication associé

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CN (1) CN101756152B (fr)
AU (1) AU2009329661B2 (fr)
GB (1) GB2478205C (fr)
WO (1) WO2010072101A1 (fr)

Families Citing this family (4)

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Publication number Priority date Publication date Assignee Title
CN104543923A (zh) * 2014-12-31 2015-04-29 南通双和食品有限公司 一种食品用鲜味剂及其制备方法
CN109007764A (zh) * 2018-10-09 2018-12-18 大连珍奥生物技术股份有限公司 酵母抽提物酱油及其制备方法
CN114651964A (zh) * 2020-12-23 2022-06-24 安琪酵母股份有限公司 一种非肉源浓郁肉风味酵母抽提物及其制备方法
CN114668134A (zh) * 2020-12-24 2022-06-28 安琪酵母股份有限公司 一种不含味精的鲜味剂及其制备方法

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KR100729255B1 (ko) * 2005-04-25 2007-06-18 인제대학교 산학협력단 수산 부산물을 이용한 조미베이스 및 그의 제조방법
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Also Published As

Publication number Publication date
CN101756152B (zh) 2012-12-12
GB2478205A (en) 2011-08-31
AU2009329661A1 (en) 2010-07-01
CN101756152A (zh) 2010-06-30
GB201105015D0 (en) 2011-05-11
GB2478205C (en) 2013-05-15
GB2478205B (en) 2013-05-08
AU2009329661B2 (en) 2013-07-18

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