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Method for preparing flavor agent I+G (disodium 5'-inosinate + disodium guanylate) released by conditions

An umami agent and conditioned technology, which is applied in the field of preparation of conditioned release umami agent I+G, can solve the problems of I+G phosphomonoesterase hydrolysis and other problems, and achieve the effect of protecting the taste effect.

Active Publication Date: 2014-03-19
FUJIAN ANJOY FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the problem that I+G is easily hydrolyzed by the phosphomonoesterase contained in the raw materials of minced meat products, the present invention provides a preparation method for the conditional release flavor agent I+G, so as to maximize the retention of I+G The freshness effect of G in products

Method used

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  • Method for preparing flavor agent I+G (disodium 5'-inosinate + disodium guanylate) released by conditions

Examples

Experimental program
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Effect test

Embodiment approach

[0017] The invention discloses a method for preparing conditionally released umami flavor agent I+G, the process flow is shown in figure 1 As shown, the specific steps are as follows:

[0018] Step 1: Prepare an aqueous food glue solution with a mass percentage of 0.5%~20%, and stir quickly to make it evenly dispersed; the food glue is a heat-reversible hydrophilic food glue: agar, carrageenan, and sodium alginate;

[0019] Step 2: Heat to boil, stir continuously to fully dissolve the colloid, and control the temperature to 60~95°C to make it in a sol state;

[0020] Step 3: Take the I+G aqueous solution and mix well with the sol;

[0021] Step 4: Cool to gel, and use mechanical means to make gel particles containing I+G with a diameter of 0.1~0.5cm, that is, to make gel particles embedded with I+G;

[0022] Step 5: Add gel particles to the slurry of food products according to the required amount of I+G, disperse evenly, marinate and then shape and ripen.

Embodiment 1

[0024] Taking minced meat products as the application object, the process and processing parameters are as follows:

[0025] Step 1: Prepare 1.5%~2% carrageenan aqueous solution, chop and mix quickly for 5~7min to disperse evenly in water;

[0026] Step 2: Heat and boil for 3-5 minutes until the carrageenan is fully dissolved to form a sol, and keep warm at 65-75°C;

[0027] Step 3: dissolving and preparing an I+G aqueous solution with a mass fraction of 0.1% to 0.15%;

[0028] Step 4: Mix the carrageenan solution with the I+G solution and stir for 2-3 minutes until the mixture is uniform, and control the temperature between 60-65°C;

[0029] Step 5: cooling to gel, making carrageenan gel particles with a diameter of 0.2 to 0.3 cm;

[0030] Step 6: Carrageenan gel particles are added according to the required amount of I+G during the mixing process of the minced meat products.

Embodiment 2

[0032] Taking quick-frozen beef balls as the application object, the process and processing parameters are as follows:

[0033] Step 1: Prepare 10%~15% agar aqueous solution, stir rapidly for 3~5min to fully dissolve the agar;

[0034] Step 2: Heat to 90~95°C to make the agar solution form a sol, and keep it warm at 80~95°C;

[0035] Step 3: Add the I+G aqueous solution in the aqueous state to the agar sol, stir and mix well; and pay attention to control the temperature not lower than 60°C to prevent the agar from gelling.

[0036] Step 4: After cooling to form an agar gel, make gel particles with a diameter of 0.1 to 0.2 cm;

[0037] Step 5: During the preparation of the beef ball slurry, add an appropriate amount of agar gel particles at the mixing process based on the required amount of I+G, and make the beef ball slurry after mixing;

[0038] Step 6: marinate the slurry in a low temperature room of 0-5°C for 6-8 hours, then shape and mature;

[0039] Step 7: After quick...

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Abstract

The invention discloses a method for preparing a flavor agent I+G (disodium 5'-inosinate + disodium guanylate) released by conditions, belonging to the field of food processing technologies. The method comprises steps of heating up so as to dissolve food gum water solution; controlling temperature so as to keep the colloid to be at sol state; adding I+G solution; stirring uniformly; cooling down the gel; crushing; embedding the I+G gel particles; curing so as to release I and G. The method takes full advantage of the characteristic of thermal reversible hydrophilic food gum, I and G are effectively embedded, the I+G particles are added into sizing agents for meat paste products to be pickled so as to effectively prevent I and G from being decomposed by phosphoesterase in the sizing agents, furthermore, when the product is ripened, the phosphoesterase inactivates due to being heated, the gel particles are heated so as to dissolve and release I and G, so that the I and G give full play to enhancing the flavor, maintain the maximum effect in enhancing the flavor, not only can keep the good flavor of the product but also can reduce the dosage, therefore, the flavor agent I+G has important practical value.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of conditionally released umami taste agent I+G. Background technique [0002] With the continuous improvement of people's living standards, consumers have higher and higher requirements for food flavors. The umami taste presented by monosodium glutamate can no longer satisfy consumers' pursuit of diversified flavors. The promotion of new food umami flavors And application has become one of the hot spots in the development of the food industry. [0003] Taste nucleotide disodium is a new type of food umami taste agent, which refers to the taste nucleus mixed with disodium inosinate (I) and disodium guanylate (G) in a ratio of 1:1. The mixture of disodium glycoside has strong umami taste and obvious synergistic effect on the taste effect of sodium glutamate, so it is more and more widely used in the food industry. [0004] Although the umami agent I+...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/20
Inventor 黄建联陈江平阮东娜周文果张文海
Owner FUJIAN ANJOY FOODS CO LTD
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