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Granular fragrant plant product and preparation method thereof

An aromatic plant and granular technology, which is applied in food preparation, food science, food preservation, etc., can solve the problem of the gap between the characteristics of aromatic plant products and the real fragrance of fresh plants.

Active Publication Date: 2014-11-05
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the adverse effect of these processes on the characteristics of aromatic plant products is that there is still a gap with the true aroma and / or flavor of fresh plants

Method used

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  • Granular fragrant plant product and preparation method thereof
  • Granular fragrant plant product and preparation method thereof
  • Granular fragrant plant product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] 9 kg of fresh green onions (spring onions) without roots were ground and then mixed with 75 kg of ground sodium chloride and 45 kg of ground monosodium glutamate for 0.5 minutes at 5°C. The mixture was made into particles with a particle size of 2 mm, and dried in a fluidized bed with hot air at 105° C. for 0.5 minutes. The moisture content of the final product was 2.5%. The content of shallots in the recipe (wet weight) is 7.0% wet ingredients, which corresponds to 0.75% of the total dry weight of the final product.

[0065] The final product was slightly green in color and after rehydration the solution exhibited the characteristic aroma and appearance of freshly chopped shallots.

Embodiment 2

[0070] 3.5 kg of washed coriander and 2.5 kg of freshly chopped ginger were ground and then mixed with 108 kg of ground salt for 1 minute at -2°C. The mixture was made into particles with a particle size of 0.5 mm, and dried in a fluidized bed with hot air at 110° C. for 1 minute. The moisture content of the final product is 0.5%. The total content of coriander and ginger in the recipe was 5.3% wet ingredients, which corresponds to 0.56% of the total dry weight of the final product.

[0071] The final product had a strong aroma and taste of coriander and ginger, and the rehydrated solution exhibited a strong aroma characteristic of freshly chopped coriander and ginger.

Embodiment 3

[0087] 9 kg of fresh mushrooms were ground and then mixed with 75 kg of ground sodium chloride and 45 kg of ground monosodium glutamate for 2 minutes at 10°C. The mixture was made into granules with a particle size of 3 mm, and dried in a fluidized bed with hot air at 65° C. for 3 minutes. The moisture content of the final product was 2.5%. The content of shallots in the recipe is 7.0% wet ingredients, which corresponds to 0.75% of the total dry weight of the final product.

[0088] The final product has a strong mushroom aroma and after rehydration the solution exhibits the characteristic aroma of freshly picked or cut mushrooms.

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Abstract

The present invention provides a granulated aromatic plant product characterized in the most authentic and natural aroma, flavor, and color ever since, as well as in easy dissolution when used. The granulated aromatic plant product of the invention is composed of aromatic plants and osmotic agents such as salts, wherein the aromatic plants account for at least 0.5 w / w% up to 48 w / w% by dry matter of the product and are encapsulated in the osmotic agents. Granules of the product have a granule size of 0.8 mm to 5.0 mm in either length or diameter. The present invention also provides the method for preparing such granulated aromatic plant product, which comprises steps of milling, mixing, granulating, and drying.

Description

technical field [0001] The present invention relates to a granulated aromatic herb product consisting of aromatic herb and penetrant which exhibits a very real and natural color, flavor and aroma resembling that of freshly chopped herb. The invention also relates to a process for the preparation of this product. Background technique [0002] Aromatic plants / herbs have been valued for centuries for their aroma and flavor in food preparations. Because fresh plants are seasonal and have a short shelf life, there are many ways to preserve them. In the past, the most common preservation methods involved removing moisture (drying) or concentrating the herb solids to reduce the potential for microbial growth and decay. Other methods of preserving herbs include brining or soaking in brine, and sun or oven dehydration. Attempts to reduce the loss of volatile vanilla flavor, aroma, and color during dehydration have resulted in more expensive methods such as freeze drying and vacuum...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/223A23L27/00A23L27/10A23L27/14A23L27/16
CPCA23P1/02A23B7/022A23L1/2212A23L1/223A23L1/224A23L1/28A23L1/2128A23L1/22008A23P10/20A23L19/09A23L27/70A23L27/105A23L27/14A23L27/16A23L31/00A23L5/00Y02A40/90
Inventor 连慧萍沈东吴海杰
Owner SOC DES PROD NESTLE SA