Flavor quality improver for food, method for producing the same, and food treated therewith
A quality improver, food technology, applied in the direction of food ingredients as taste improver, food preservation, application, etc., can solve the problems of food flavor reduction, food quality reduction, health impact of eaters, etc.
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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]
[0070] 【Table 1-4】
[0071] The specific use is as follows: [Table 1-1], [Table 1-2], [Table 1-3] and [Table 1-4...
Embodiment 2
[0073] hamburger
[0074] 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]).
[0075] Moreover, flavor quality was observed by 10 skilled panelists.
[0076] 【table 2-1】
[0077] Hamburger Recipe
[0078] 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
[0079] The amount of additives added (to the total weight of the hamburger)
[0080] Trial No. 2 - (1) No addition
[0081] Test No. 2 - (2) Diglycerol Monomyristate 0.015% by weight
[0082] Test No. 2-(3) Potassium sorbate 0.1% by weight
[0083...
Embodiment 3
[0129] 【bread】
[0130] 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).
[0131] 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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