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Seaweed flavor enhancer and making method thereof

A technology of umami and seaweed, applied in food preparation, food ingredients as taste improvers, functions of food ingredients, etc., to achieve the effects of high nutritional value, simple manufacturing process, and rich raw material resources

Inactive Publication Date: 2016-01-13
大连雅特盐业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the above-mentioned condiments have played a role in improving the freshness of food and provided many nutrients to the human body, they cannot satisfy people's continuous improvement in living standards and higher requirements in terms of diet; Various minerals needed by the human body; at the same time, rich raw material resources are required, and the processing technology is simple. In terms of existing seasonings, there are various defects

Method used

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  • Seaweed flavor enhancer and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: 20 parts by weight of edible salt, 6 parts of soft white sugar, and 35 parts of monosodium glutamate are crushed into 80 meshes one by one with a pulverizer-1; then 5 parts of glucose, 5 parts of lactose, 10 parts of cornstarch, and 5 parts of maltodextrin 1 part, 2 parts of I+G, 1 part of yeast extract, 1 part of bonito powder, 1 part of mushroom powder, 1 part of chlorella powder and 8 parts of water, all the above raw materials are put into the mixer 2 and stirred for 15 minutes; The material is loaded into the granulator 3 for granulation, and the mesh number of the sieve of the granulator 3 is 14-16 mesh, that is, the particle size of the material is 14-16 mesh; The sensory, physical and chemical indicators and microbial indicators meet the standard requirements, and the granulated materials are placed in the drying box 4 at 80-105±3°C for more than 2 hours, and then dried and sterilized; after drying and sterilized, they are placed in the drying room ...

Embodiment 2

[0021] Embodiment two: by weight 25 parts of edible salt, 5 parts of soft white sugar, 30 parts of monosodium glutamate, one by one with pulverizer-1 pulverized into 80 orders; then 5 parts of glucose, 6 parts of lactose, 6 parts of cornstarch, maltodextrin 6 parts, 3 parts of I+G, 2 parts of yeast extract, 1 part of bonito powder, 1 part of mushroom powder, 2 parts of green algae powder, 6 parts of water, all the above raw materials are put into the mixer 2 and stirred for 15 minutes; the following are exactly the same as the examples one.

Embodiment 3

[0022] Embodiment three: 30 parts by weight of edible salt, 5 parts of soft white sugar, and 29 parts of monosodium glutamate are pulverized into 80 meshes with pulverizer one by one; then 5 parts of glucose, 5 parts of lactose, 7 parts of cornstarch, maltodextrin 4 parts, 3 parts of I+G, 1 part of yeast extract, 2 parts of bonito powder, 1 part of mushroom powder, 2 parts of green algae powder, 6 parts of water, all the above raw materials are put into the mixer 2 and stirred for 15 minutes; the following are exactly the same as the examples one.

[0023] In the above-mentioned embodiment, the green algae powder is replaced by kombu powder, which has the same weight, which is a kind of kombu protein flavoring, which has the same effect as seaweed umami flavoring.

[0024] Said edible salt: refers to the processed edible salt obtained from seawater, underground rock (mine) salt deposits, natural brine (salt) water with sodium chloride as the main component, excluding low-sodiu...

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Abstract

The invention belongs to a seaweed flavor enhancer. The seaweed flavor enhancer is characterized by comprising the following components in parts by weight: 15-40 parts of edible salt, 5-15 parts of soft white sugar, 15-40 parts of gourmet powder, 5-10 parts of glucose, 5-10 parts of lactose, 5-10 parts of corn starch, 5-10 parts of maltodextrin, 1-5 parts of I+G, 1-3 parts of a yeast extract, 0.5-2 parts of skipjack powder, 1-3 parts of mushroom powder, 0.5-3 parts of green alga powder and 5-15 parts of water. The seaweed flavor enhancer disclosed by the invention is compound in mouth feel, mainly consists of three taste systems of palatable taste, seaweed taste and spicy taste, and is high in nutrient value, simple in making technology and rich in raw material resources.

Description

technical field [0001] The invention belongs to condiments and a preparation method, in particular to a seaweed umami essence and a preparation method thereof. Background technique [0002] At present, there are many kinds of fresh-enhancing products at home and abroad, such as monosodium glutamate, chicken essence, fungus flavoring, bone flavoring, low-sodium chicken essence and functional seasoning, etc., but most consumers are the first generation of products successfully developed in the early 20th century. MSG-based. With the continuous improvement of people's living standards, the requirements for seasonings are constantly improving, so compound seasonings (monosodium glutamate+natural materials) and seasonings added with I+G appeared in the 1970s. The advent of chicken essence in the 1990s has changed consumers' understanding of compound condiments. Although only a short ten years, the monosodium glutamate produced with soybean as the main raw material and the chick...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/29
CPCA23V2002/00A23V2200/30A23V2200/16
Inventor 于传兴
Owner 大连雅特盐业有限公司
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