What is a meat flavoring agent?
Flavor enhancer, also known as flavor enhancer, refers to a substance that can significantly enhance or improve the original flavor of food. In the industry of flavors and fragrances, flavoring agents are often added to enhance the strength of flavors and fragrances, reduce costs, and make the fragrance more harmonious, rich, soft and realistic. Edible flavors are usually divided into sweet flavors (such as strawberries, apples, peaches, etc. ) and salty taste (such as spicy taste and meat taste).
Meat flavor is an important part of edible flavor industry. Meat flavoring agents can be divided into the following six categories:
(1) Edible flavor monomers: maltol, ethyl maltol, furanone, furfuryl mercaptan, 2- mercapto -3- furfuryl mercaptan, bis (2- methyl -3- furyl) disulfide, methyl cyclopentenone (MCP), etc.
(2) umami taste: monosodium glutamate (MSG), sodium inosine (IMP), sodium guanosine (GMP), sodium inosine+sodium guanosine (I+G), monosodium succinate (MSS), disodium succinate (DSS), etc.
(3) Natural essential oils and their mixed essences: such as sesame oil, sesame essence and some spice essential oils, resins or mixed essences;
(4) Flavoring agent generated by Maillard reaction: such as a very small amount of hydrogen sulfide generated by the reaction of aldehyde or ketone with cysteine;
(5) Other natural flavors and fragrances: for example, adding a small amount of pork and chicken flavor to beef flavor, and adding a small amount of chicken and beef flavor to pork flavor;
(6) New seasonings.
Characteristics of Meat Flavoring Agent
The dosage is small, and the fragrance enhancement effect is remarkable; Flavoring agent itself does not necessarily present fragrance, nor does it change the structure and composition of other aromatic substances, but it can change people's physiological functions, that is, strengthen the stimulation of human olfactory nerves, improve and improve the sensitivity of olfactory cells, and strengthen the transmission of aroma information; Through the obvious seasoning effect, the consumption of other seasoning substances is reduced, or the final addition of essence is reduced, thus reducing the cost; Some flavoring agents not only have the function of enhancing fragrance, but also have a good fragrance blending effect. This flavoring agent can make the essence harmonious, soft and rich, and keep the fragrance for a long time. Some flavoring agents have special molecular structure and can react with other substances to generate other aromatic substances, such as furanone and MCP. The amount of flavoring agent has an effect on the flavor. Some flavoring agents, such as maltol and ethyl maltol, will not affect the overall aroma of the essence when used in large quantities, while some spices, such as furfuryl mercaptan and MCP, will have an unpleasant smell when used in excessive quantities. They are often used together because of the synergistic effect between flavoring agents.
Monomer flavoring agent for edible spices
Maltol and ethyl maltol
Both of them are broad-spectrum flavoring agents. In the GC/MS analysis of some meat flavors, it was found that malt or ethyl maltol was added to a considerable number of meat flavors, and the addition amount was 1%-20% (here refers to the mass ratio of spices in flavors, excluding solvents).
Maltol, the trade name of which is phenol, baranone and Kouba Ling, and the chemical name is 2- methyl pyromellitic acid, has a special aroma similar to caramel, and is volatile and sublimated at 93℃. Natural products exist in fried malt, pine needles and chicory.
Ethyl maltol, whose chemical name is 2- ethylpyromellitic acid, has a lasting caramel and fruit aroma, and its taste is very sweet. The diluted solution presents a sweet fruit aroma.
Both are soluble in water, ethanol and propylene glycol (PG), and the following four points should be noted when using them:
(1) Both of them contain phenolic hydroxyl groups, which will turn red when contacted with iron containers, so it is not suitable to use iron containers.
(2) Under acidic conditions, the fragrance enhancement effect is better, but under alkaline conditions, the effect is reduced due to the free phenolic hydroxyl groups.
(3) The flavoring effect of ethyl maltol is about 3-8 times that of maltol, and the dosage can be reduced when the former is used.
(4) If it is used with flavoring agents such as I+G, MSG and MCP, the effect can be enhanced.
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MCP, whose chemical name is 3- methyl-1, 2- cyclopentenedione or 3- methyl -2- hydroxy -2- cyclopentene-1- ketone, is a white or yellowish crystalline powder, which has the aroma of maple and angelica, and also has the description of caramel aroma. This substance was detected in some meat flavors. MCP, maltol and ethyl maltol have similar flavor enhancement effects, but the dosage should not be too much. Under the condition of high temperature heating, MCP will also open the ring and react with other aroma substances to produce a unique meat flavor.
furfuryl mercaptan
Furfuryl mercaptan is also known as coffee mercaptan and 2- furyl methyl mercaptan. At high concentration, it has an unpleasant smell of sulfur, and after dilution, it has a smell of coffee and meat. The 1% furfuryl mercaptan products produced by some big companies have a strong meat and barbecue flavor (also like beef flavor) and no coffee flavor. GC/MS analysis of some meat flavors shows that there is a trace of furfuryl mercaptan. Many papers also affirmed the role of furfuryl mercaptan, and suggested adding it in a small amount. In practical use, furfuryl mercaptan was diluted to 65438 0%, and then added to meat flavor in trace amount.
Furanone
The chemical name of furanone is 2,5-dimethyl -4- hydroxy -3(2H)- furanone, which is a food spice, flavoring agent and synergist. As early as the 1960s, it was found in fresh pineapple and beef soup, so it was also called bromarone. Furanone has a natural pineapple and strawberry-like aroma, which is also described as burnt and sweet. It has obvious fragrance and sweetness, can make the aroma more round and full, and has the function of shielding and covering up bad taste. One furanone is equivalent to 5.5-6 parts of ethyl maltol and 16-20 parts of maltol in terms of enhancing fragrance and shielding unpleasant odor. In the GC/MS analysis of some meat flavors, the existence of furanone was detected, and its proportion could be as high as 5% of the proportion of spices in the flavors. On the other hand, furanone is also a precursor compound of meat flavor, which can react with cysteine, cystine, ammonium sulfide and other substances to produce meat flavor substances and produce a very small amount of hydrogen sulfide. The results showed that adding furanone to chicken essence could obviously increase the fullness and balance of taste and enhance the barbecue flavor. Adding furanone to beef essence can significantly improve the flavor and taste, and the smoothness and palatability of the flavor are significantly improved, making the meat taste fuller, juicy and juicy.
other
Perfume monomers with obvious effects of enhancing fragrance and adjusting fragrance include: 2- methyl -3- furathiol, bis (2- methyl -3- furyl) disulfide, 2- methyl -3- methylthiophene, 2- methyl -3- tetrahydrofurathiol and so on. These flavoring agents have the taste of meat and barbecue, but only a small amount can be used because of the high cost.
flavoring agent
oral message
Monosodium glutamate is monosodium glutamate, also known as L- glutamate and monosodium glutamate. Monosodium glutamate is odorless, fresh, sweet and salty, and its taste threshold is 0.0 14%. Monosodium glutamate acts on the front end of the tongue and mandible, which has strong freshness and predictability, and the freshness is monotonous. The effect of freshness is reflected in the intermediate sense, and the freshness comes and goes quickly. Monosodium glutamate, IMP, GMP and I+G have a synergistic effect. When the mass concentration of MSG+IMP is 0.05g/L and MSG∶IMP= 1∶ 1, the umami flavor reaches the maximum. In the mixture of monosodium glutamate and IMP, the mass fraction of IMP increased from zero to 50%, and the umami flavor intensity increased in a convex parabola shape. The mass fraction of IMP increased from 50% to 100%, and the umami flavor intensity decreased in a convex parabola shape. MSG is often mixed with I+G to produce strong MSG. 99% monosodium glutamate+1% I+G can increase the freshness by 2 times, and 98% monosodium glutamate +2% I+G can increase the freshness by 3.5 times. 96% monosodium glutamate +4% I+G can increase the freshness by 5 times. In the application of meat flavor enhancement, monosodium glutamate is often used in combination with I+G.
IMP, GMP and I+G
IMP and GMP exist in a large number of livestock and poultry products such as beef, pork and chicken, and seafood such as sardines, eels, pike and fragrant fish. IMP and GMP both have strong umami flavor, and the umami flavor intensity of GMP is about three times that of IMP, and the mixture of them is usually used in business (i.e. I+G, IMP and GMP account for 50% respectively). Monosodium glutamate, IMP, GMP and I+G can make the meat taste richer and more perfect, and enhance and improve the meat taste, persistence and strong feeling.
MSS and DSS
Both MSS and DSS have delicate flavor and special shellfish flavor, so they are also called scallop essence in business. They are the main components of the umami taste of shellfish (such as clams, oysters, snails, scallops, abalone, clams, etc.). ) and can be used as a flavoring agent for seafood flavor essence. When used in combination with monosodium glutamate, they have synergistic effect.
Natural essential oil or its mixed flavors and fragrances
Sesame oil is the most commonly used essential oil. The unbaked sesame contains only 10 aldehydes (such as valeraldehyde, hexanal, heptaldehyde, furfural, 5- methylfurfural, etc. ), several phenols (phenol, guaiacol, etc. ) and 10 and many other aroma substances. However, after sesame is roasted, its aroma components and quantity are greatly increased. Include hydrocarbon, alcohol, aldehyde, ketone, acid, furan, phenol, lactone, pyrazine, pyrrole, pyridine, azole, nitrile, thiazole, thiophene, mercaptan and sulfide. Sesame oil extracted from roasted sesame seeds has strong aroma and good flavor enhancement effect. If you want to add sesame oil to the essence, you need to emulsify sesame oil first, otherwise the fat will float after adding it, which will affect the appearance and quality of the essence. Sesame oil is often added to some commercial blended oils or salad oils to enhance fragrance, which improves the added value of products. In addition to natural sesame oil, sesame oil essence can also be used. When the aroma of natural sesame oil is not strong enough or the quality is unstable, it can be solved by seasoning.
In order to reduce the cost of meat flavor and improve its strength, fullness and coordination, it is necessary to add meat flavor agent. However, not every flavoring agent can be used in meat flavor essence. Generally speaking, monosodium glutamate, I+G, furanone, maltol and ethyl maltol are suitable for all kinds of meat flavors, MSS and DSS are suitable for seafood flavors, and sesame oil is suitable for pork, beef, ham, barbecue and other flavors.