The most important flavoring agent is sodium L- glutamate (MSG), commonly known as monosodium glutamate. Besides sodium glutamate, amino acid flavoring agents also include L- alanine, glycine, aspartic acid and methionine. The freshness of natural L- kojic acid and L- amantadine is 5- 10 times that of sodium glutamate. All kinds of amino acids have their own unique flavor, such as DL- alanine, glycine with shrimp and squid flavor, methionine with sea urchin flavor and so on.
second generation
Inosine monophosphate (IMP), guanosine monophosphate (GMP), cytidine monophosphate (OMP), uridine monophosphate (UMP) and xanthate monophosphate (XMP) have fresh flavor. As long as 5'- inosinic acid exists in aqueous solution in the amount of 0.0 12%-0.025%, it has taste effect. 5'- inosine sodium and 5 '- guanosine sodium will decompose and lose their effect when heated below pH3 for a long time, but they are very stable at pH 4 ~ 6. These two nucleotides are very sensitive to phosphohydrolase, because phosphohydrolase can remove phosphoric acid and lose its flavor. The 5'- flavor nucleotide (I+G) in the market is a mixture of 50% sodium 5'- inosine and 50% sodium 5'- guanosine. When they are mixed with sodium glutamate, the multiplication effect is obtained.
Hydrolyzed animal protein is a new food additive, which is mainly used to produce high-grade condiments and as the base material of functional foods. HAP is mainly prepared from chicken, pork and beef by acid hydrolysis and enzyme hydrolysis. Acid hydrolysis requires strong acid and high temperature, and tryptophan, an essential amino acid, is destroyed, while the enzymatic hydrolysis conditions are mild, and the amino acid is not destroyed and the configuration does not change. Animal protein is formed by condensation polymerization of various amino acids. When protein is decomposed into peptides and free amino acids, it presents various complex flavors, and the odor comes from Maillard reaction of polar amino acids and reducing sugars. Chicken essence (powder), as a kind of compound seasoning, has a sweet and complete taste and a strong chicken flavor. The preparation process of chicken essence: adjust the pH value of chicken to 6.5, add neutral protease 1.5%, control the temperature at 45-50 degrees, hydrolyze for 2-3 hours, inactivate the enzyme, and add salt, sweetener, umami, flavor enhancer, spice and filler.
third generation
The third generation umami seasoning is flavor umami seasoning, including animal protein hydrolysate, plant protein hydrolysate and yeast extract. They are all new food flavor agents, which are mainly used to produce various condiments and strengthen the nutrition of food. As the base material of functional food, they are important raw materials for producing meat flavor essence.
Animal protein hydrolysate (HAP) refers to the product obtained by physical or enzymatic hydrolysis of protein-rich animal tissues. The meat, bones, fish and other raw materials of livestock and poultry have a high content of protein, and the amino acid composition pattern of protein contained in them is closer to the needs of the human body, which is completely protein and has a good flavor. HAP not only retains the nutrients of raw materials, but also has a more prominent original flavor because protein is hydrolyzed into small peptides and free L- amino acids which are easily soluble in water, which is beneficial to human digestion and L absorption.
Hydrolyzed vegetable protein (HVP) is a kind of nutritional food additive, which is mainly used to produce high-grade condiments, base materials of nutritionally fortified foods and raw materials of meat flavors. The preparation of HVP mainly takes soybean meal, corn protein, gluten, peanut cake and cottonseed as raw materials, and protein is decomposed into amino acids and short peptides by acid hydrolysis or enzyme hydrolysis. In industry, hydrochloric acid with high hydrolysis efficiency is mainly used as a catalyst to produce HVP. Due to the high hydrolysis temperature (110-113), the reaction conditions are fierce and the equipment requirements are high. In addition, the hydrolysis of hydrochloric acid will destroy tryptophan, which is an essential amino acid. More importantly, a certain amount of residual vegetable oil in soybean meal additive is hydrolyzed into fat and glycerol under the action of hydrochloric acid, and glycerol reacts with concentrated hydrochloric acid at high temperature to generate various substances containing chloropropanol, which is toxic to the liver, kidney and nervous system of human body, among which 1, 2- diol (3-MCPD) is carcinogenic. The preparation of HVP by enzymatic hydrolysis with protease has the characteristics of high efficiency, specificity and mild reaction conditions, and has unparalleled advantages in the retention of nutrients. The hydrolysate only contains short peptides and amino acids, which meets the requirements of food hygiene. Therefore, it is an inevitable development trend to produce plant protein by enzymatic hydrolysis.
Yeastextract (also known as yeast extract or yeast extract) is an internationally popular nutritional multifunctional flavor enhancer and flavor enhancer, accounting for 65,438+0/3 of the European flavor enhancer market. It is made from baker's yeast, brewer's yeast and protoyeast by autolysis, including improved autolysis, enzymolysis, acid heat treatment and other methods. Yeast extract, as flavor enhancer and flavor enhancer, retains various nutrients contained in yeast, including protein, amino acids, peptides, dextran, various minerals and abundant vitamin B, etc. When added to food, the flavor enhancer can not only increase the umami taste, but also cover up the bitter taste and peculiar smell, and obtain a milder and fuller taste. However, the yeast extract obtained by autolysis is not delicious enough, because the contents of guanylic acid and inosinic acid are generally below 2%. After discovering the synergistic effect of nucleotide flavor and glutamic acid, it was adopted by many merchants in the world. Guanosine monophosphate and inosine monophosphate were added to yeast extract as additives to improve the flavor and umami taste of yeast extract.
The fourth generation
The fourth generation odorizing agent is mainly compound odorizing agent. It is a flavoring product made of amino acids, monosodium glutamate, nucleotides, natural hydrolysates or extracts, organic acids, sweeteners, inorganic salts, spices, oils and fats with different flavoring effects, which can directly meet a certain flavoring purpose through scientific methods. These seasonings not only have nutritional function, but also have special flavor. Its basic raw materials are meat and poultry extract, animal and plant hydrolyzed protein, yeast extract and so on. Then monosodium glutamate, salt, fillers, etc. It can be a new flavor seasoning. It is characterized by many varieties, different tastes and rich colors. For example, hot pot, instant noodles, sauce, seasoning wine, fried chicken powder and so on. Glutamic acid, sodium nucleotide, sodium succinate, sodium aspartate, glycine, alanine, citric acid (sodium), malic acid, fumaric acid, disodium hydrogen phosphate, sodium dihydrogen phosphate, hydrolyzed vegetable protein, hydrolyzed animal protein, animal and vegetable amino acid extracts, etc. Can be made into compound flavors with different characteristics and applied to various foods.
Fifth generation
Natural extracts and natural compound seasoning are characterized by the word "natural" and belong to the fifth generation of umami seasonings. Natural compound seasoning should have two characteristics: First, it is a highly safe seasoning product made from natural animal and plant raw materials by means of extraction, extraction, enzymolysis, fermentation, thermal reaction and auxiliary blending. Second, in flavor expression, the use effect should be as close as possible to the flavor of home, restaurant and kitchen cooking to avoid "processed flavor".
Natural seasoning in a broad sense refers to liquid, paste or powder products produced by treating natural substances by non-chemical means (including extraction, separation, heating and fermentation). Brewing products such as pure fermented soy sauce, as well as animal (aquatic) and plant extracts are classified as natural seasonings. If mixed soy sauce with acid hydrolyzed protein hydrolysate or fermented soy sauce with preservative is added, it can't be called natural seasoning. [