Food flavor, can stimulate consumer's sense organ and the psychology,causes each kind of food to present respective characteristic. Looking from the physiology angle that, the flavor has the acid, sweetly,painstakingly, the salty four kinds, our country divides into the flavor the acid, sweetly, salty, spicy, is painstakingly fresh, the astringent seven tastes, the fresh taste took one kind of independent taste feeling lists. Often is called in Europe and America the fresh taste medicinal preparation the flavor chemical additive. Increases the fresh taste medicinal preparation in food, may strengthen food some flavor characteristics, like the endurance, the feeling in the mouth, are mad might as well, the temperate feeling, the strong feeling and so on. According to GB2760 -1996, our country has authorized the fresh taste medicinal preparation 6 kinds. Namely the glutanic acid sodium, 5 ' bird glucoside acid two sodium, 5 ' the myo- glucoside acid two sodium, 5 ' as soon as assume the taste nucleotide two sodium, the succinic acid two sodium, L－alanin.
1st, development survey
1.1st, amino acid
In what this kind of fresh taste medicinal preparation is most main is L glutanic acid sodium (MSG), popular name monosodium glutamate. Amino acid fresh taste medicinal preparation besides glutanic acid sodium, but also has L alanin, the glycine, the aspartic acid and the methionine and so on; Natural L ammonia acid and L goose paste ammonia acid fresh glutanic acid sodium fresh is bigger than 5-10 time. Each kind of amino acid has its unique flavor, if a DL alanin enhancement salt product flavor, the glycine has the shrimp and the sepia taste, the methionine has the sea urchin taste.
1.2nd, assumes the taste nucleotide class
Has the fresh taste the nuclear past acids to have the myo- glucoside acid (IMP), the bird glucoside acid (GMP), the butcher glucoside acid (OMP), the urine glucoside acid (UMP), Huang Gansuan (XMP). 5 ' - myo- glucoside acid in watery solution so long as has 0.012% -0 025% quantity existence to have assumes the taste function. 5 ' - the myo- glucoside sour sodium and 5 ' bird glucoside sour sodium the long time heat up below may pH3 can decompose the stall, but when pH4 ~ 6 is extremely stable. These two kind of nucleotides are extremely sensitive to the phosphoric acid decomposition enzyme, because the phosphoric acid decomposition enzyme may take off the phosphoric acid loses assumes the taste function. 5 ' as soon as assumes the taste nucleotide in the market (I+G) is 5 ' the - myo- glucoside sour sodium with 5 ' bird glucoside sour sodium each 50% mixture, when they with glutanic acid sodium mix use multiplications the effect.
1.3rd, hydrolisis animal protein
The hydrolisis animal protein (HAP) is the new food additive, mainly uses in to produce the high-quality seasoning, as well as as function food parent metal. HAP mainly take the chicken, the pork, the beef and so on as a raw material, through sour solution and enzymolysis law preparation. The sour solution needs the strong acid, the high temperature, and the essential amino acids tryptophan is destroyed, the enzymolysis law condition is temperate, the amino acid is not destroyed, the configuration does not have the change. The animal protein becomes by the many kinds of amino acids condensation and the polymerization, when the protein decomposes Cheng Duotai and drifts away the amino acid only then presents each kind of complex taste, but the smell originates from the polar amino acid and the return to original state sugar through the American rad response product. The chicken fine (powder) took the compound seasoning, must have the Gansu thick complete taste and the strong chicken fragrance. Chicken fine production craft: The chicken adjusts the pH value 6.5, adds the neutral proteinase 1.5%, control temperature 45-50, the hydrolisis 2 ~ 3 hours, extinguishes the enzyme, join the salt, the sweet taste medicinal preparation, the fresh taste medicinal preparation, the flavor intensifier, fragrant Xin Liao, the auxiliaries and so on then.
1.4th, hydrolisis albumen
The hydrolisis albumen (HVP) is one nutrition food additive, mainly uses in to produce the high-quality seasoning and the nutrition enriched food parent metal and the meats essence raw material. The HVP preparation mainly take the bean cake powder, the corn protein, the gluten, the peanut cake and the cotton seed and so on as a raw material, decomposes through the acid process hydrolisis or the enzyme law hydrolisis the protein the amino acid and the short peptide. At present in the industry mainly uses the hydrolisis efficiency high hydrochloric acid to make HVP as the catalyst, because sour solution temperature higher (110-113), response condition intense, quite is also high to the equipment request. Moreover, the hydrochloric acid hydrolisis can destroy of tryptophan essential amino acids. More more importantly, because the bean cake increases in the raw material to survive a quota the vegetable oil, the hydrolisis becomes the fat and the glycerol under the hydrochloric acid function, the glycerol has the chemical reaction in the high temperature and the thick hydrochloric acid to produce each kind contains the trimethylene chlorohydrin (chioroydrine) the matter, this kind of matter has the certain toxicity, to the human body liver, the kidney and the nervous system has the harm, among, 1, 21 Diol (3 MCPD) has Cancer. The enzyme law hydrolisis prepares HVP is take the proteinase as the catalyst, has highly effective, is single-minded, the response condition temperately increases the characteristic, has the incomparable merit in the nutrition ingredient retention, the hydrolysate only has the short peptide and the amino acid, conforms to food health requirement, therefore the enzyme law hydrolisis production albumen is the development inevitable trend.
1.5th, the yeast withdraws the thing
The yeast withdraws the thing (to call yeast extract or, Yeastextract) is one international popular nutrition multi-purpose increases the taste medicinal preparation and the flavor intensifier, holds the fresh taste medicinal preparation market 1/3 shares in Europe, by the bread yeast, the beer yeast, yeast and so on the raw material, through the autolysis law including the improvement autolysis law, the enzyme solution, the acid heat of Processing method and so on prepares.
The yeast withdrawing achievement increases the fresh medicinal preparation and the flavor intensifier, retained each nutrition which the yeast contains, including protein, amino acid, peptide class, glucosan, each kind of mineral substance and rich vitamin B and so on. Increases to food in, not only may make the fresh taste to increase, but also may cover the bitter taste, the unusual smell, obtains a more temperate plentiful feeling in the mouth. But uses the yeast which the autolysis law obtains to withdraw the thing, because the bird glucoside acid and the myo- glucoside acid content below 2%, the fresh taste also are generally insufficient. After had discovered the nucleotide assumes when the taste matter and the glutanic acid coexistence has synergize the function, already for on international very many merchants use. Add the person the bird glucoside acid and the myo- glucoside acid as the chemical additive to withdraw in the thing to the yeast, enhances the yeast withdrawing flavor and the fresh taste.
1.6th, other kinds
The beautiful rad resultant (HRPs) is refers to the carbohydrate, the protein and the fat which in original food includes, when heating up, the carbohydrate can degrade for the monosaccharide,the aldehyde, the alkone and a kind of matter, the protein can decompose the many kinds of amino acids, but the fat meets own oxidation, the hydrolisis, the dehydration and the depickling, produces each kind of aldehyde, the alkone, the fatty acid and the third ester matter. Above each kind of matter mutually affects, thus produces in many original foods no to have the unique fragrance the volatile matter. The succinic acid two sodium other names sodium succinate, or the dried scallop element, has the special shellfish fresh taste, but its very little independent employment, often and assumes the taste nucleotide mix use with the monosodium glutamate.
2nd, assumes the taste mechanism according to the Hening sense of taste tetrahedron theory to think the basic sense of taste only has the acid, is sweet, painstakingly, the salty 4 kinds. Then fresh taste whether is independent outside four kind of basic senses of taste one kind of most basic taste, this mainly is decided by the fresh taste acceptor nature. The Tilak basis fresh taste medicinal preparation on acceptor characteristic, proposed a fresh taste acceptor pattern,among "four kind of basic tastes feeling positions are in a tetrahedron edge, the surface, the interior or the neighbor tetrahedron place, but the fresh taste is independent to the exterior position" a theory. Presently explained take the glutanic acid sodium and the myo- glucoside acid as the example that, by the glutanic acid sodium structure as well as the related data analysis, the glutanic acid sodium decides the taste base is its molecular beginnings andends belt Negative Electricity functional group like COOH, SOH, SH and so on. Helps the taste base is has certain water affinity L -NH, OH and so on. But the myo- glucoside sour fresh taste medicinal preparation decides the taste base is the water affinity ribose phosphoric acid, helps the taste base is on the fragrant heterocyclic ring sparse water substituting group. The myo- glucoside assumes the taste mainly is IMP at least has 3 positions and the taste receptor unions. The fact also indicated that, MSG and the IMP feeling threshold value respectively is 0.03% and 0.025%, the two has the same fresh taste. When the MSG density increases, the fresh taste increases, but the IMP density increases, its fresh taste changes is not big, after if gathers the two Canada, the fresh taste becomes doubles increases. The regarding this explanation only can think MSG and the IMP respective function the acceptor spot is different on the tongue, also the MSG acceptor position are many to the IMP acceptor position, when the same type fresh taste medicinal preparation simultaneously exists, they have competitiveness in the acceptor union, when different type fresh taste medicinal preparation existence, they have the synergism.
3rd, prospects for development
Has the certain unique style in the nature food fresh taste, if the kelp flavor mainly is by the glutanic acid sodium which its contains comes, shiitake mushroom's flavor mainly is the bird glucoside acid flavor, shellfish's special flavor mainly is brings by the succinate. But these taste are not the sole matter, but is with the amino acid, the peptide and so on unifies in together, therefore the very difficult achievement pure ingredient 11 to separate. Uses the new extract technology, (common water used) withdraws in these foods with the certain solvent to assume the taste matter, then the concentration, the dusting make the compound seasoning, also has the natural fresh taste, simultaneously has this food the fragrance. Uses the specific enzyme, took in the flavor physical production the biocatalyst, may strengthen food flavor or the flavor precursor transformation flavor matter. May activate in food the endogene enzyme to induce the synthesis flavor matter, or in the deactivated food endogene enzyme avoids the unusual smell the production. Using the biological technology, cultivates the method of preserving health, the microorganism zymotechnics, the microorganism enzyme including the nplant organization Transformed method and so on, the production flavor matter is the people obtains the natural flavor matter the effective way, correct new century research hot spot. Along with the biological technology correlation discipline rapid development, the biological technology production natural flavor matter gradually will move towards the large-scale industrialization production by the laboratory research, will meet people's return natural need. Is blending flavors foresees accurately the increase many kinds of amino acids, the vitamin or the mineral substance, the development nutrition strengthening and the health care seasoning, displays its nutrition with to blend flavors the dual function, may produce has the health care function the special seasoning.
