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Monosodium glutamate with edible fungus dry extract

A technology for edible fungi and umami products, applied in the field of edible fungus umami products, can solve the problems of reduced consumption of monosodium glutamate and inconvenient use, and achieve the effects of easy operation, low cost and high nutritional value

Inactive Publication Date: 2009-01-07
ZHEJIANG FUSHENG HLDG GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the traditional seasonings in our country include spices and umami products. Spices are mainly pepper, star anise, ginger slices, fennel, tangerine peel, white cardamom, nutmeg, cinnamon, etc., which are Chinese herbal spices with medicinal properties. It is well known that there are many unfavorable factors to human health after eating too much. At the same time, it is not very convenient to use it in daily cooking. At present, umami products mainly include monosodium glutamate and chicken essence, etc., which have been widely used in the diet. use, and the current consumption of MSG is gradually decreasing
Utilize edible fungus concentrate to make compound seasoning edible fungus umami product and have not yet been reported at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Edible mushroom water extract dry powder preparation:

[0039] Get 10 mass parts of coarse powder after the pulverized commercially available dried shiitake mushrooms of net selection, 200 mass parts of water, use the intermittent vacuum concentration pot, start the hydraulic jet vacuuming system of the intermittent vacuum concentration pot before feeding, when the vacuum degree When it reaches 0.5MPa, open the feed valve to start feeding; when the vacuum reaches 0.08MPa, start to feed steam, adjust the amount of steam feed, and keep the material in a stable boiling state. After cooking for a period of time, when the boiling liquid level drops slightly, open the feed valve to continue feeding and control the amount of feed to keep the balance between feed and evaporation. The vacuum degree of cooking is kept in the range of 0.075MPa, and the boiling temperature is kept at 65°C. In such a continuous feed cooking extraction, when the storage tank is filled with the extra...

Embodiment 2

[0045] Edible mushroom water extract dry powder preparation:

[0046] Take 5 dried edible mushrooms (commercially available Hericium erinaceus, shiitake mushroom, straw mushroom, Flammulina velutipes, Pleurotus ostreatus) each by 1 mass part and mix, and water is 100 mass parts. The preparation method is the same as in Example 1.

[0047] Edible fungus umami products are made from raw materials in the following weight ratios:

[0048] Hericium erinaceus, shiitake mushroom, straw mushroom, enoki mushroom, oyster mushroom and other water extract dry powder 20 parts, monosodium glutamate 22 parts, salt 13 parts, I+G nucleotide 3 parts, maltodextrin 25 parts, sugar 17 parts;

[0049]The preparation method of edible fungi umami granules is the same as in Example 1. The umami taste is light yellow in color, has the unique umami taste of edible fungi, and has the characteristics of fresh taste, strong aroma, and appetite-enhancing.

Embodiment 3

[0051] The commercially available dry Hericium erinaceus product is selected for use as edible fungus, and the preparation of its water extract dry powder is the same as in Example 1, and the umami product of edible fungus is made from the raw materials in the following weight ratios:

[0052] Hericium erinaceus water extract dry powder 20 parts, monosodium glutamate 15 parts, salt 15 parts, I+G nucleotide 4 parts, maltodextrin 35 parts, sugar 15 parts;

[0053] The preparation method of edible fungi umami granules is the same as in Example 1. The umami taste is light yellow in color, has the unique umami taste of Hericium erinaceus, and has the characteristics of fresh taste, strong aroma, and appetite enhancement.

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PUM

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Abstract

The invention provides a delicious edible fungus product, which is produced by pulverizing, mixing and granulating the following raw materials, in mass ratio, edible fungus aqueous extract drying powder 5-25 parts, monosodium glutamate 10-25 parts, kitchen salt 10-40 parts, I+G nucleotide 0.5-5 parts, maltodextrin or starch 8-40 parts and white sugar 10-20 parts. The resourceful edible fungus is selected as the raw material of the delicious product provided by the invention, and the product has the advantages of simple preparation process, easy operation, low cost, delicious taste, high nutrition value and some health-care effects.

Description

(1) Technical field [0001] The invention relates to an edible fungus umami product. (2) Background technology [0002] Edible fungus, edible fungus not only has delicious edible value, but also has many health care functions. It is a high-protein, low-fat food. Some of them have been repeatedly eaten in the folks and verified by modern medical scientists in clinical prescriptions, summarized and sorted out, selected and included in Materia Medica, and become traditional medicines. Modern research has also found that edible mushrooms have various health effects on people, which generally have the following aspects: (1) anti-tumor effect (2) immune regulation effect (3) lowering cholesterol (4) lowering blood sugar (5) anti-aging effect ( 6) Slimming effect (7) Antibacterial and antiviral effects. [0003] The nutritional value and health care functions of edible fungi have been paid more and more attention by people, and health food, condiments and medicines with edible fun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/28A23L1/29A23L31/00
Inventor 汪基建沈志良王燕林仕国裴文
Owner ZHEJIANG FUSHENG HLDG GROUP
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