Preparation method of eel polypeptide flavor extract, eel polypeptide flavor extract and eel sauce

Patent metadata

Field	Value
Publication number	US-2021282437-A1
Application number	US-202016910725-A
Country	US
Kind code	A1
Filing date	Jun 24, 2020
Priority date	Mar 13, 2020
Publication date	Sep 16, 2021
Grant date	—

Abstract

The disclosure relates to a preparation method of eel polypeptide flavor extract, the eel polypeptide flavor extract, and the eel sauce. The preparation method of the eel polypeptide flavor extract includes the following steps: obtained by using eel processing by-products, eel cutting off the main meat tissues, successively performing microbial fermentation, Maillard reaction and extraction and separation processes. The eel polypeptide extract obtained above is used to making a condiment eel sauce. The eel sauce is nutritious and convenient, it can be used directly for table eating or served as cooking condiments to enhance the aroma and taste of dishes and increase the attractiveness of dishes. The disclosure realizes a new technological research on the preparation of polypeptide and flavor products, opens up a scientific utilization and processing method of seafood processing by-products, and provides a new way for making full use of such resources.

First claim

What is claimed is:

1 . A method of preparing eel polypeptide flavor extract, wherein taking eel processing by-products as raw materials, and
performing microbial fermentation on said raw materials; performing Maillard reaction on said raw materials; and performing an extraction-separation process on said raw materials, successively, to obtain the eel polypeptide flavor extract.

2 . The method of claim 1 , wherein the eel processing by-products include one or more of a fish head, a fish tail, a fish belly, a fish fin, a fish bone, fish meat.

3 . The method of claim 1 , wherein the performing microbial fermentation comprises:
sterilizing the raw materials; inoculating and culturing Mucor strains at a constant temperature of 23-28 C for 40-48 hours to obtain an Mucor eel embryo; adding materials with a mass ratio as follows to obtain a composition:
the Mucor eel embryo:saltwater:rice wine=1:(0.55−0.75):(0.35−0.55)
performing sealed fermentation on the composition, and after fermentation, squeezing the composition and obtaining a fermentation liquid wherein the concentration of the rice wine is approximately 20 to 40 vol/100 mL, and the concentration of the saltwater is approximately 16 to 20 Baume.

4 . The method of claim 3 , wherein inoculating the Mucor strains comprises evenly spray Mucor spore liquid on the raw materials, wherein the dosage of the Mucor spore liquid is 0.3 wt % of the weight of the raw materials.

5 . The method of claim 3 , wherein the Maillard reaction comprises adding 8%˜12% white sugar to the fermentation liquid obtained from the raw materials after microbial fermentation, and reacting at 110˜130° C. for 60˜90 min.

6 . The method of claim 1 , wherein the extraction and separation process comprises separating the raw materials after Maillard reaction and obtaining the eel polypeptide flavor extract with molecular weight less than 100 kDa.

7 . The method of claim 1 further comprising providing said eel polypeptide flavor extract.

8 . The method of claim 7 further comprising providing said eel polypeptide flavor extract as an eel sauce.

9 . The method of claim 8 further comprising adding one or more components of white sugar, soy sauce, mirin, salt, fructose syrup, maltose, yeast extract, caramel, denatured starch, lactic acid and water to said eel sauce.

10 . The method of claim 9 further comprising adding said one or more components by mass:
the eel polypeptide flavor extraction liquid: 20-30 parts;
white sugar: 15-20 parts;
soy sauce: 10-20 parts;
mirin: 10-15 parts;
salt: 2-5 parts;
fructose syrup: 5-10 parts;
maltose: 3-8 parts;
yeast extract: 1-5 parts;
caramel color: 0.5-1.5 parts;
denatured starch: 0.3-0.1 parts;
lactic acid: 0.1˜0.5 parts;
water: 5-50 parts.

11 . A method of preparing eel polypeptide flavor extract, wherein taking eel processing by-products as raw materials, and
performing microbial fermentation on said raw materials; performing Maillard reaction on said raw materials; and performing an extraction-separation process on said raw materials,
successively, to obtain the eel polypeptide flavor extract;
wherein the eel processing by-products include one or more of a fish head, a fish tail, a fish belly, a fish fin, a fish bone, fish meat; wherein the performing the microbial fermentation comprises:
sterilizing the raw materials;
inoculating and culturing Mucor strains at a constant temperature of 23-28 C for 40-48 hours to obtain an Mucor eel embryo;
adding materials with a mass ratio as follows to obtain a composition:
the Mucor eel embryo:saltwater:rice wine=1:(0.55−0.75):(0.35−0.55);
performing sealed fermentation on the composition, and after fermentation; squeezing the composition and obtaining a fermentation liquid wherein the concentration of the rice wine is approximately 20 to 40 vol/100 mL, and the concentration of the saltwater is approximately 16 to 20 Baume; wherein inoculating the Mucor strains comprises evenly spray Mucor spore liquid on the raw materials, wherein the dosage of the Mucor spore liquid is 0.3 wt % of the weight of the raw materials; wherein the Maillard reaction comprises adding 8%˜12% white sugar to the fermentation liquid obtained from the raw materials after microbial fermentation, and reacting at 110˜130° C. for 60˜90 min; and, wherein the extraction and separation process comprises separating the raw materials after Maillard reaction and obtaining the eel polypeptide flavor extract with molecular weight less than 100 kDa.

12 . The method of claim 11 further comprising providing said eel polypeptide flavor extract.

13 . The method of claim 12 further comprising providing said eel polypeptide flavor extract as an eel sauce.

14 . The method of claim 13 further comprising adding one or more components of white sugar, soy sauce, mirin, salt, fructose syrup, maltose, yeast extract, caramel, denatured starch, lactic acid and water to said eel sauce.

15 . The method of claim 14 further comprising adding said one or more components by mass:
the eel polypeptide flavor extraction liquid: 20-30 parts;
white sugar: 15-20 parts;
soy sauce: 10-20 parts;
mirin: 10-15 parts;
salt: 2-5 parts;
fructose syrup: 5-10 parts;
maltose: 3-8 parts;
yeast extract: 1-5 parts;
caramel color: 0.5-1.5 parts;
denatured starch: 0.3-0.1 parts;
lactic acid: 0.1˜0.5 parts;
water: 5-50 parts.

Assignees

• Univ Wuyi

Inventors

• Liang Yaoshun
• Liu Minchao
• Li Chen

Classifications

• A23L27/50

  Soya sauce · CPC title

• A23L17/20 Primary

  Fish extracts · CPC title

• A23L27/21

  containing amino acids · CPC title

• A23L31/15

  Extracts · CPC title

• A23L29/30

  containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30) · CPC title