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Flavor enhancer

A umami agent and glycine technology, applied in application, food preparation, food science, etc., can solve the problems of single taste and easy thirst, and achieve the effect of delicious taste and not easy to feel thirsty

Active Publication Date: 2014-02-19
GUANGDONG YA ROAD BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently commonly used umami flavors include monosodium glutamate and I+G. At the same time, there are some compound umami flavors on the market, but the taste is relatively simple, and it is easy to get thirsty after eating.

Method used

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  • Flavor enhancer

Examples

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Embodiment 1-5

[0055] According to the table below, weigh each substance according to the weight ratio, stir evenly, and obtain granule or powder.

[0056]

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Abstract

The invention discloses a flavor enhancer. The flavor enhancer comprises the following main components in parts by weight: 30-40 parts of glycine, 8-15 parts of I+G, 8-15 parts of salt, 8-11 parts of anhydrous citric acid, 0.8-1.2 parts of alanine, 6-12 parts of scallop powder, 0.8-2 parts of asparaginic acid, 35-40 parts of sodium glutamate, 2 parts of glycyrrhizin, and 7-12 parts of glutamic acid. The flavor enhancer is delicious in taste; people are not likely to feel thirsty after eating the flavor enhancer.

Description

technical field [0001] The invention relates to the field of food, in particular to an umami taste agent. Background technique [0002] Flavor enhancers, also known as flavor enhancers or flavor enhancers, are substances that supplement or enhance the original flavor of food. According to research reports in recent years, it is different from the four basic tastes of sour, sweet, bitter, and salty, but it is also a basic taste. Currently commonly used umami flavors include monosodium glutamate and I+G. At the same time, some compound umami flavors have appeared on the market, but the taste is relatively simple, and it is easy to get thirsty after eating. Contents of the invention [0003] To sum up, it is necessary for the present invention to provide an umami taste agent with rich taste and no thirst after eating. [0004] A kind of umami taste agent, by main component, comprises by weight part: [0005] Glycine 30-40 parts; [0006] I+G 8-15 copies; [0007] 8-15 pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/228A23L27/22
CPCA23L27/22
Inventor 林应胜
Owner GUANGDONG YA ROAD BIOTECH
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