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Flavor-quality modifier for food, manufacturing method thereof and food processed by same

A quality improver and flavor technology, applied in food ingredients as taste improver, food preparation, food preservation, etc., can solve the problems of food quality reduction, health impact of eaters, reduction of food flavor, etc.

Active Publication Date: 2015-02-25
小川博卫 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, preservation of food by freezing or exposure to special light often leads to a decrease in the quality of the food itself, and preservatives are accused of causing a decrease in the flavor of the food or affecting the health of the eater.

Method used

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  • Flavor-quality modifier for food, manufacturing method thereof and food processed by same
  • Flavor-quality modifier for food, manufacturing method thereof and food processed by same
  • Flavor-quality modifier for food, manufacturing method thereof and food processed by same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] Preparation of Flavor Quality Improver

[0062] [Table 1-1]~[Table 1-4] The formulations (flavor quality improvers) were prepared by mixing the powder of each inorganic phosphate and the Glycerin fatty acid ester or sucrose fatty acid ester is added to acetic acid solution, and oil is added according to the situation to emulsify and disperse the mixed, adsorbed and powdered or pasted. There is also a case where heat is generated during mixing and the temperature rises to about 60°C. After cooling naturally, grind with a mortar and sieve through a sieve with an opening of 2mm. Next, preparations are prepared by mixing the obtained powder or paste with other ingredients such as various preservatives or organic acids and amino acids as necessary.

[0063] 【Table 1-1】

[0064]

[0065] 【Table 1-2】

[0066]

[0067] 【Table 1-3】

[0068]

[0069] 【Table 1-4】

[0070] The specific use is as follows: [Table 1-1], [Table 1-2], [Table 1-3] and [Table 1-4] recorded...

Embodiment 2

[0072] hamburger

[0073] Mix the ingredients of the following [Table 2-1] formula and each additive to form a 50g piece, and heat it in a preheated 250°C oven for 10 minutes. After cooling to avoid secondary pollution, store at 30°C, and observe the number of viable bacteria (CFU / g) in the sample to be tested over time ([Table 2-2]).

[0074] Moreover, flavor quality was observed by 10 skilled panelists.

[0075] 【table 2-1】

[0076] Hamburger Recipe

[0077] Material

parts by weight

Minced meat (cattle: pig = 1:1)

400 copies

chopped onion

100 copies

egg

50 copies

water

30 copies

Flour

25 copies

Salt

4.5 servings

black pepper

0.5 parts

total

610.0 copies

[0078] The amount of additives added (to the total weight of the hamburger)

[0079] Trial No. 2 - (1) No addition

[0080] Test No. 2 - (2) Diglycerol Monomyristate 0.015% by weight

[0081] Test No. 2-(3)...

Embodiment 3

[0128] 【bread】

[0129] Mix the following [Table 3-1] ingredients (except for shortening) and the formulation with a mixer (use a kitchen aid type made by F·M·I Co., Ltd. - mixer type: KSM5), and knead for 7 minutes (kneading Speed: No.2 is 3 minutes, No.6 is 4 minutes). After adding shortening, knead for 9 minutes (kneading speed: 3 minutes for No. 3, 6 minutes for No. 6. Kneading temperature: 26.5°C).

[0130] This is followed by the first fermentation (32°C, 90 minutes). Next, after stamping (rounding), enter the Floor-Time step (32°C, 30 minutes). Next, after dividing the material into 220 g, it was left to stand at room temperature for 10 minutes as a bench-time. After degassing the billet and forming it, it is fired at 190°C for 34 minutes after the furnace step (final fermentation: 39°C, 45 minutes). After firing, cool down to avoid secondary pollution, apply 0.1ml of the bacterial solution to 24 spots on the longitudinal section of the bread, pack it simply, and st...

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PUM

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Abstract

The invention relates to a flavor-quality modifier for food, a manufacturing method thereof and the food processed by same, and the task is to provide the food flavor-quality modifier which is capable of safely storing the flavor quality of the food as long as possible. The flavor-quality modifier for food is a powder or a paste obtained by using an inorganic phosphate powder to adsorb an acetic acid liquid containing dissolved glycerin fatty acid ester or cane sugar fatty acid ester, or is a substance containing the powder or the paste, and thus the above task is solved.

Description

【Technical field】 [0001] The present invention relates to a food flavor quality improver, which is obtained by absorbing a liquid obtained by dissolving glycerol fatty acid ester or sucrose fatty acid ester (b) in acetic acid (a) and a processed food using the same. Powder or paste obtained from inorganic phosphate powder (c), or containing the powder or paste. 【Background technique】 [0002] As a food, it is extremely important for the effective use of food resources and comfortable dining to show customers that the time from the shelf to the time of spoilage can be extended by 1 hour. For this purpose, various food storage environmental management technologies and food preservatives have been studied, and their corresponding effects have been shown. However, preservation of food by freezing or exposure to special light often leads to deterioration of the quality of the food itself, and preservatives are said to cause a reduction in the flavor of the food or affect the hea...

Claims

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Application Information

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IPC IPC(8): A23L3/3499A23L3/358A23L1/03A23L29/00
CPCA23L3/3499A23L3/358A23L27/00A23V2002/00A23V2200/16
Inventor 小川博卫小川明宏
Owner 小川博卫
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