Experts reveal the secret: how does meat taste imitate meat taste?
At present, among the 1962 food additives allowed to be used in China, edible flavors and fragrances are the most, reaching 1424, and meat flavors are the most concerned. In the widely circulated "one drop of incense" incident, the flavor of meat can imitate the flavor of beef, pork and mutton.
In 2000, China began to own the patent of meat flavor with independent intellectual property rights, and the patent owner was Beijing Technology and Business University. To this end, our reporter visited Zheng Fuping, a professor at the Food College of Beijing Technology and Business University, and asked him to uncover the secret of imitating meat flavor for you.
Reporter: Is "a drop of incense" a meat flavor essence? What is the relationship between the two?
Zheng Fuping: The Ministry of Health did not elaborate on the specific ingredients of "a drop of incense" and how it was made. According to the investigation conclusion published by the Ministry of Health, products such as "Yidixiang" are compound seasoning specially used for catering food, with salty food essence (commonly known as meat essence) as the main flavor substance and spices and other raw materials added.
It should be emphasized that "a drop of incense" contains meat flavor, but it does not mean meat flavor. "A drop of incense" may contain food raw materials, food accessories and other food additives besides meat flavor.
Reporter: Is meat flavor a new invention?
Zheng Fuping: Flavor is an important indicator of food flavor and has an important impact on food quality. Modern food processing will lead to the loss of aroma components that produce food flavor, thus losing and weakening the flavor of processed food. In order to make up and improve the flavor and quality of food, it is necessary to make up and enhance the lost aroma components in processed food, which requires adding edible essence to processed food. Edible essence plays an irreplaceable role in ensuring the flavor quality of modern processed food. The raw and auxiliary materials used in edible flavors have corresponding national standards. Edible flavors produced and used according to law are harmless to public health. This is essentially different from the illegal addition of non-edible substances in some foods, such as melamine, Sudan red, clenbuterol and sodium bicarbonate.
In addition, meat flavor, as an edible flavor, is not a new invention in China. Developed countries in Europe and America began to use meat flavor very early. China's meat flavor essence began in the 1980s and has been widely used in food industries such as ham sausage, instant noodles, chicken essence and seasonings.
Reporter: What is the principle of meat flavor to produce meat flavor?
Zheng Fuping: The aroma of food is produced by the interaction of hundreds of aroma components in food. In each food, the types and contents of trace aroma components are different, which constitutes the unique flavor of different foods. For example, people found more than 1000 kinds of trace flavor components in beef, and these components worked together to form the unique flavor of beef.
Meat flavor is a kind of flavor mixture containing these flavor components and other raw materials and accessories, which can make up for and improve the meat flavor of processed food. Generally speaking, the basic substance of meat flavor essence is 2- methyl -3- hydrophobic furan. In the 1970s, the price of this kind of edible spice produced by developed countries in Europe and America was as high as 6.5438+0.4 million yuan per kilogram, which was more expensive than gold.
Reporter: What is the production process of meat flavor essence?
Zheng Fuping: The early production process of meat flavor essence originated from abroad, and it was generally made from yeast extract as the main raw material through seasoning food spices or thermal reaction. The product is full of flavor, but it lacks real meat flavor.
According to the formation mechanism of meat flavor, the spice research group of Beijing Technology and Business University put forward a new concept of making meat flavor with China characteristics, that is, making beef flavor with beef as the main raw material; Chicken essence is made of chicken as the main raw material, and so on. Meat-flavored food essence made from meat is a natural product, which conforms to the world trend of naturalness, nutrition, safety and return to nature in food industry.
According to this idea, the manufacturing technology of natural meaty food flavor with meat and bone of livestock and poultry as the main raw materials has become the mainstream production technology of meaty flavor in China, and the products have played an important role in improving the aroma and quality of food.
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