芬美意反应香精技术.pdf

1 Sep.2013 芬美意反应香精技术芬美意反应香精技术 2 2 目录目录 1.Maillard Reaction 2.Firmenich Reaction Flavor Capability 3.Meat Booster 3 In 1912,L.C.Maillard discovered the reaction mechanism between carbohydrate and amino acids In 1960,the first beef reaction flavor was patented using the maillard reaction.历史历史 4 反应机理反应机理 5 阶段产物阶段产物 6 7 To assure processed flavors quality and safety comply with food legislation.To define raw materials and processing conditions since the resulting composition is extremely complex.Raw Materials Protein(source of nitrogen)Carbohydrate Fat or fatty acids Other materials Process Conditions Temperature 180C Processing time 15 minutes at 180C pH 120 C:only atmospheric pressure Boiled Meat 14 Cre8 反应条件和特性反应条件和特性 14 方法 高压反应 120C 常压反应 240 C 以食物和传统的前体作为反应原料 结合传统的天然前体以及高强度的天然含硫原料 原料&前体 油脂和脂肪酸，以及水解或反应所得蛋白质 传统的前体如天然氨基酸(例如：半胱氨酸)和我们的合作伙伴丹尼斯克共同开发了一系列富含还原糖的原料 从发酵工艺中获得的高强度的含硫化合物 特性 适用于各类应用产品，例如：鸡精、肉制品、汤料 产品主体风味(肉味，烤味)部分产品特别适用于肉制品 15 Innov8反应模块反应模块 无添加硫胺素 高浓度 清真,犹太 热稳定 在深入理解反应机理的基础上，选用活泼的中间化合物 单一或复合的二硫化合物 可反应的呋喃酮 硫化氨等 芬美意专有的中间体 16 天然戊基吡啶天然戊基吡啶 ONOHNH2NH(NH4)2CO3-H2O(NH4)2CO3CyclisationOxidation2,4-Decadienal nat 17 2-乙酰基吡咯啉乙酰基吡咯啉 09/09/2013 17 NHCOOHOOHOHOHOHOH-H2OOCH2OHOHNCOOHOHOHONCOOHOHOHOHOHNCOOHOHOHOHOHOHNCOOHOHOHOHOHOHNCOOHOHOHOHOOOHOHOHONCOOHOOHOHOHOOOHOHOHOOOOHOH-H2O-H2O+H2O-Pro+H2O-Pro+Heyns Product3-Deoxyosone1-DeoxyosoneRetroaldol+2-Oxopropanal 18 2-乙酰基吡咯啉乙酰基吡咯啉 18 OOOHOHOHNHCOOH-H2ON+COOHOOHOHOH-CO2N+OHOHOHOHN+OOHOHN+OOH-H2O-H2ON+OON+OOH+H2OOOOHNHN+PyrrolineOO-H2OOOHOHOHOHOHNNHOOHOHNHOONOOO2+H2ONOOHOHNHOHOO-CO2NHOO2NO2-Acetyl-1-pyrroline1-Pyrroline2-Oxopropanal 19 天然天然2-乙酰基乙酰基噻唑啉噻唑啉 Cysteine Nat+Heptanal Nat Hexylthiazolidine Cysteamine Nat Sugars Nat 2-Oxopropanal Nat 2-Acetylthiazolidine Nat 2-Acetylthiazoline Nat 2-Acetylthiazole Nat Carvone Hexanol SHNH2COOHOSNHSHNH2Catalyst:Citric acid OOSNHOSNOSNO 20 Meat Booster定义定义 Meat booster flavor is from a complex mix of raw materials.The raw materials interact during the thermal process to produce a cooked meat flavor.Different direction of meat booster may form different profile after the heating depending on what is desired.21 Meat Booster 组份组份 Stable H2S provider Amadori rearrangement compounds Dicarbonyl generating compounds Other components 22 How Do We Create Meat Booster?23 基础研发基础研发-创新技术创新技术-市场调研市场调研 Turning Science into Successful and Differentiated Market Solutions R&D Innovation&Design Present&Future Market needs Multidisciplinary and specialized team Brings practical solutions to specific challenges faced by the food industry Ensures that new developments are cost effective and market driven tailored to withstand the most rigorous industrial processing conditions Willing to work in partnership with our Clients R&D and manufacturing teams 24 Meat Booster 创新创新 +1300 molecules+1000 molecules Nature Gold standard Identification of all flavor compounds Selection R&D Technology&Innovation Teams FMRC Chemical Division Creation Meat Booster Flavorists 26 R&D 分析研究分析研究 27 I&D 设计创新设计创新 Twin-screw extrusion Mini scale reactor Pressure reactor 28 Flavorist 调香调香 Technical Know-how Innovative ingredients Market&consumer knowledge Understanding of clients expectations also:Artistic creativity 29 Why use Meat Booster?30 Meat Booster 效果示意图效果示意图 Flavored compounds only a few ppm Addition of effective components Elimination of water 31 高倍浓缩高倍浓缩 1 kg of meat booster =20 kg of fresh meat Strength adapted for ease of use 32 Meat Booster 特点特点 Enhance Culinary Meaty Note Unique formula No unpleasant reaction aroma Suggest to add meat booster in paste during heat process,imitating the cooking process Effectively boost the meaty note of sauce,especially in beef and pork tonality 33 Meat Booster 优势优势 稳定品质 Use as a substitute for fresh meat.No variation in quality due to season,different supplier raw material.Meat booster is not from meat source.Can be easily exported.竞争优势 The flavor of final paste product is up to the reaction between meat booster and other raw material,not easy to be copied be competitors 节约成本 Fresh meat prices are increasing.Save up to 50%fresh meat raw material cost Reduce production cost(boiling)34 How to use the Meat Booster 35 Meat Booster应用应用 Meat Booster Raw Materials Aroma of cooking meat 36 Meat Booster应用配料应用配料 Ingredients Soy Sauce Powder 50 Sugar 30 Salt 100 MSG 150 Yeast Extra 230 Xanthan Gum 2 Water 18 Fat 70 323513 03001TH Paste Stabilizer Flavor 250 323513 02901CB Meat Booster Flavor 100 Toltal 1000 37