Liquid reinforced flavouring for foodstuff and its preparing method

A condiment and liquid technology, which is applied in the field of liquid enhanced seasoning and the preparation of the liquid enhanced seasoning, can solve the problems of sensory property quality degradation, affecting the overall stability of liquid seasoning, etc., to maintain sensory properties, maintain stability and taste, and enhance health effects

Inactive Publication Date: 2010-06-16
KIKKOMAN SINGAPORE R&D LAB +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] But at present, these additives used to strengthen the liquid seasoning usually affect the over

Method used

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  • Liquid reinforced flavouring for foodstuff and its preparing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Preparing Ginseng Fortified Soy Sauce

[0027] Use Chinese ginseng dry ginseng as raw material, grind it into powder, then mix 500g ginseng powder with 2500g ethanol-water solution with a volume fraction of 80%, seal it in a container, and stir continuously in the sealed container for 12 hours to complete the extraction process .

[0028] Pour out the extraction solution obtained from the primary extraction, perform secondary extraction under the same conditions, combine the primary extraction solution and the secondary extraction solution, and then vacuum-concentrate and vacuum-dry the combined solution to obtain a powder product. Disperse 125g of the dried extract in 5L of naturally brewed soy sauce and mix thoroughly, then heat the homogeneous mixture to 80°C (pasteurization method), and then pack and seal it in PET (polyethylene terephthalate) glycol ester) bottle.

Embodiment 2

[0030] Accelerated shelf-life test of food

[0031] The food shelf-life accelerated test in this example was carried out by storing the ginseng-fortified soy sauce preparation at 30°C and 37°C for a period of time equivalent to several months at room temperature. The determination of the time required for storage (storage at 30°C and 37°C) can be done by using the Arrhenius model (Labuza and Riboh, 1992) to establish a correlation curve with the storage time at room temperature for prediction predict. The results are shown in Table 1.

[0032] Table 1: Shelf life at 30°C and 37°C versus comparable shelf life at room temperature

[0033]

[0034] The predicted equivalent periods of 0, 2, and 5 months for storage at room temperature are based on accelerated experiments at 30°C, while the predicted equivalent periods of 12, 18, and 24 months for room temperature storage are based on accelerated experiments at 37°C.

[0035] The sensory evaluation test is completed by a five...

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Abstract

The invention relates to a liquid flavoring for reinforcing the foodstuff flavor, especially to a liquid reinforced flavouring by using a herbal medicine extract and its preparing method, wherein the sense of the liquid reinforced flavouring can be enhanced and maintained. The Chinese herbal medicine comprises one or more of gen-seng, american ginseng, honeysuckle, Chinese angelica, Curcuma longa, dried orange peel, Radix Astragali and Chinese yam.

Description

technical field [0001] The invention relates to a liquid seasoning for enhancing food flavor, in particular to a liquid fortified seasoning and a method for preparing the liquid fortified seasoning, which are used to stabilize and maintain the sensory properties of the liquid fortified seasoning. Background technique [0002] Liquid seasoning is mainly used to enhance the taste and color of food, especially in Japan, China and Korea in Asia, soy sauce is a traditional seasoning that is widely used for cooking food and ready-to-use dipping or flavoring. (Luh et al., 1995) [0003] Due to the widespread use of liquid dressings, especially soy sauce in Asian cuisines, it is becoming more common to add additives to liquid dressings to enhance their quality and organoleptic properties. [0004] But at present, these additives used to strengthen the liquid seasoning usually affect the overall stability of the liquid seasoning, resulting in a decrease in the quality of the sensory...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/30A23L27/00A23L27/10
Inventor 木津邦知黄德建
Owner KIKKOMAN SINGAPORE R&D LAB
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