Barbecue essence and production process thereof

A production process and essence technology, applied in the fields of application, food preparation, food science, etc., can solve the problems affecting the flavor of flavored products, insufficient fidelity, and inauthenticity

Inactive Publication Date: 2011-03-30
厦门市顶味兴业香料发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aroma and fragrance of cooked meat have always been paid attention to by people. Although a lot of research has been done on it, the fidelity of the flavor of cooked meat is not enough, especially the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Ethyl maltol 0.3

[0045] 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 0.3

[0046] 2,5-Dimethyl-2,5-dihydroxy-1,4-dithiane 0.1

[0047] Methylcyclopentenolone 0.05

[0048] 2-acetylpyrazine 0.05

[0049] 2-Methyltetrahydrofuran-3-thiol 0.005

[0050] Bis(2-methyl-3-furyl) disulfide 0.05

[0051]Propyl 2-methyl-3-furyl disulfide 0.05

[0052] 4-methyl-5-hydroxyethylthiazole 0.1

[0053] 2-Methylpyrazine 0.01

[0054] 2,3,5-Trimethylpyrazine 0.01

[0055] 3-Methylthiopropanal 0.005

[0056] Difurfuryl disulfide 0.02

[0057] 4-Methyl-4-furfurylthio-2-pentanone 0.05

[0058] 2,4,5-Trimethylthiazole 0.02

[0059] 2,4,6-triisobutyl-1,3,5-dithiazine 0.05

[0060] β-Benzenethiol 0.001

[0061] 1,6-Hexanedithiol 0.001

[0062] 2-pentylthiophene 0.005

[0063] Furfuryl mercaptan 0.05

[0064] 4,5-Dimethyl-2-isobutyl-3-thiazoline 0.005

[0065] Guaiacol 0.02

[0066] δ-Lauryl lactone 0.02

[0067] 2,4-Decadienal 0.001

[0068] trans, trans-2,4-nonadienal 0.001

[0...

Embodiment 2

[0083] Ethyl Maltol 0.6

[0084] 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 0.6

[0085] 2,5-Dimethyl-2,5-dihydroxy-1,4-dithiane 0.2

[0086] Methylcyclopentenolone 0.1

[0087] 2-acetylpyrazine 0.2

[0088] 2-Methyltetrahydrofuran-3-thiol 0.2

[0089] Bis(2-methyl-3-furyl) disulfide 0.5

[0090] Propyl 2-methyl-3-furyl disulfide 0.5

[0091] 4-methyl-5-hydroxyethylthiazole 0.5

[0092] 2-Methylpyrazine 0.05

[0093] 2,3,5-Trimethylpyrazine 0.05

[0094] 3-Methylthiopropanal 0.1

[0095] Difurfuryl disulfide 0.2

[0096] 4-methyl-4-furfurylthio-2-pentanone 0.5

[0097] 2,4,5-Trimethylthiazole 0.1

[0098] 2,4,6-triisobutyl-1,3,5-dithiazine 0.5

[0099] β-Benzenethiol 0.01

[0100] 1,6-Hexanedithiol 0.01

[0101] 2-pentylthiophene 0.02

[0102] Furfuryl mercaptan 0.5

[0103] 4,5-Dimethyl-2-isobutyl-3-thiazoline 0.02

[0104] Guaiacol 0.06

[0105] δ-Lauryl lactone 0.05

[0106] 2,4-Decadienal 0.01

[0107] trans, trans-2,4-nonadienal 0.01

[0108] Anisaldehyde 0....

Embodiment 3

[0121] Ethyl Maltol 0.45

[0122] 4-Hydroxy-2,5-dimethyl-3(2H)-furanone 0.45

[0123] 2,5-Dimethyl-2,5-dihydroxy-1,4-dithiane 0.15

[0124] Methylcyclopentenolone 0.075

[0125] 2-Acetylpyrazine 0.125

[0126] 2-Methyltetrahydrofuran-3-thiol 0.102

[0127] Bis(2-methyl-3-furyl) disulfide 0.275

[0128] Propyl 2-methyl-3-furyl disulfide 0.275

[0129] 4-methyl-5-hydroxyethylthiazole 0.3

[0130] 2-Methylpyrazine 0.03

[0131] 2,3,5-Trimethylpyrazine 0.03

[0132] 3-Methylthiopropanal 0.052

[0133] Difurfuryl disulfide 0.11

[0134] 4-Methyl-4-furfurylthio-2-pentanone 0.275

[0135] 2,4,5-Trimethylthiazole 0.06

[0136] 2,4,6-triisobutyl-1,3,5-dithiazine 0.275

[0137] β-Benzenethiol 0.005

[0138] 1,6-hexanedithiol 0.005

[0139] 2-pentylthiophene 0.012

[0140] Furfuryl mercaptan 0.275

[0141] 4,5-Dimethyl-2-isobutyl-3-thiazoline 0.012

[0142] Guaiacol 0.04

[0143] δ-Lauryl lactone 0.035

[0144] 2,4-Decadienal 0.005

[0145] trans, trans-2,4-nonadienal...

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PUM

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Abstract

The invention discloses a barbecue essence, which is prepared from the following raw materials: ethyl maltol, 4-hydroxyl-2,5-dimethyl-3(2H)-furanone, 2,5-dimethyl-2,5-diyhydroxyl-1,4-dithiacyclo-hexane, methyl cyclopentenotone, 2-acetylpyrazine, 2-methyl tetrahydrofuran-3-mercaptan, bis(2-methyl-3-furyl) disulfide, propyl2-methyl-3-furyl disulfide, 4-methyl-5- hydroxyethyl-thiazole, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 3-methylmercaptopropionaldehyde, difurfuryl disulfide, 4-methyl-4-furfurylthio-2-pentanone, 2,4,5-trimethylthiazole, 2,4,6-triisobutyl-1,3,5-dithiazine, beta-phenylethylmercaptan, 1,6-ethanthiol, 2-pentylthiophene, furfuryl mercaptan, 4,5-dimethyl-2-isobutyl-3-thiazoline, guaiacol, delta-dodecalactone, 2,4-decadienealdehyde, trans,trans-2,4- nonadienal, anisic aldehyde, butanoic acid, acetic acid, black pepper essential oil ginger essential oil, clove oil, cassia oil and an oil-soluble solvent. The invention also discloses a barbecue essence production process.

Description

technical field [0001] The invention relates to a blended flavored food flavor, more specifically a liquid flavor with a barbecue flavor and a production process thereof. Background technique [0002] The aroma produced by any meat after heating and cooking, such as frying, grilling, and fumigation, is not available when raw meat has not been cooked. The aroma and aroma of cooked meat has been paid attention to by people. Although a lot of research has been done on it, the fidelity of the flavor of cooked meat is not enough, especially the flavor of barbecued meat. The meat aroma is not realistic enough. Thereby affecting the flavor of the flavored product, making the characteristic aroma of the product not obvious, not real, not prominent. The present inventor tried to imitate the aroma of roasted meat products by repeatedly blending individual aroma raw materials to obtain a barbecue flavor with realistic, natural and harmonious aroma, and this case arose from this. Con...

Claims

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Application Information

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IPC IPC(8): A23L1/231A23L27/26
Inventor 李欣
Owner 厦门市顶味兴业香料发展有限公司
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