Compound condiment and preparation method thereof

A compound condiment and condiment technology, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve the problems of poor salt flavor, excessive intake of sodium salt, and reduction of salty taste Threshold and other issues, to achieve the effect of reducing sodium intake, low salty threshold, and improving sensitivity

Active Publication Date: 2016-08-10
吴敏浩
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0023] The first object of the present invention is to provide a compound condiment, in which, by using edible seaweed hydrolyzate, soybean protein hydrolyzate and edible fungus hydrolyzate rich in amino acids and trace elements, thereby reducing the Threshold of salty taste and solve the technical problem of excessive sodium intake caused by consumption of existing table salt
Simultaneously, in the present invention, by using the edible seaweed enzymatic hydrolyzate, the compound condiment of the present invention has good flavors such as fresh and fragrant, and this also solves the technical problem that the salt flavor of the prior art is not good

Method used

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  • Compound condiment and preparation method thereof
  • Compound condiment and preparation method thereof
  • Compound condiment and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0055] (1) Enzymolysis: Weigh an appropriate amount of kelp, seaweed or wakame, mix and cut it, put it into a container, then add protease, and enzymolyze it at 50°C for 3 hours; then, remove the undissociated solid by filtration, That is edible seaweed hydrolyzate.

[0056] Weigh an appropriate amount of shiitake mushrooms, matsutake, bamboo fungus and cordyceps mushrooms, mix and cut them, put them into a container, then add protease, and enzymatically hydrolyze at 55°C for 2.5 hours; then, filter and remove the undissociated solids to obtain Edible Fungus Enzymolyzate.

[0057] Weigh an appropriate amount of soybean protein, crush it, put it into a container, add protease, and perform enzymatic hydrolysis at 50°C for 2 hours; then, filter and remove the undissociated solids to obtain soybean proteolytic hydrolyzate.

[0058] (2) Raw material weighing: according to weight percentage, NaCl 45%, KCl 35%, trehalose 5%, edible seaweed hydrolyzate 5%, soybean protein hydrolyzate...

Embodiment 2

[0062] According to the method described in step (1) of Example 1, the edible seaweed hydrolyzate, the soybean protein hydrolyzate and the edible fungi hydrolyzate were respectively prepared. Then, according to weight percent NaCl60%, KCl 25%, trehalose 1%, edible seaweed hydrolyzate 4%, soybean protein hydrolyzate 5%, edible fungus hydrolyzate 5%, take appropriate amount of each raw material respectively, and according to implementation Steps (3), (4) described in Example 1 make the compound condiment of Example 2.

Embodiment 3

[0064] According to the method described in step (1) of Example 1, the edible seaweed hydrolyzate, the soybean protein hydrolyzate and the edible fungi hydrolyzate were respectively prepared. Then, according to the percentage by weight of NaCl75%, KCl 10%, trehalose 10%, edible seaweed hydrolyzate 0.5%, soybean protein hydrolyzate 1%, edible fungus hydrolyzate 3.5%, weigh appropriate amount of each raw material respectively, and according to the implementation Steps (3), (4) described in example 1 make the compound condiment of embodiment 3.

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Abstract

The present invention provides a compound condiment and a preparation method thereof. By using enzymatic hydrolysates of edible seaweeds, soybean proteins and edible fungi rich in amino acids and trace elements, the compound condiment improves the sensitivity of human taste buds to salty taste, reduces the threshold of the salty taste and further reduces the intake of sodium chloride under the condition of the same salinity feeling. At the same time, the use of edible seaweed enzymatic hydrolysates and other enzymatic hydrolysate components also makes the compound condiment have good flavors, such as deliciousness, fragrance, etc. Further, the compound condiment has no need to use flavor enhancers containing sodium, such as monosodium glutamate or spices, thus further reducing the sodium intake. In the preparation method, the compound condiment is prepared through enzymatic hydrolysis, granulation, mix and other steps, and the compound condiment has the advantages of cheap and easily obtained raw materials, simple method and operation, good condiment flavor, etc.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a compound condiment and a preparation method thereof. Background technique [0002] Salt is an essential condiment in daily life. Adding salt to dishes can significantly improve the flavor of the dishes. However, in reality, our daily intake of salt is excessive. In 2016, Dr. Wu Yongning of the National Center for Food Safety Risk Assessment published the latest assessment data on salt intake in China. The statistical results show that in China, the daily salt intake of healthy adults is 9.1 g, the sodium intake is 5.4g, which is much higher than the recommended values ​​of salt intake 5g / d and sodium intake 2g / d. Although compared with the figures in 2000, the Chinese people's salt intake in 2016 dropped by 22.2%, but if the total sodium intake is used as the standard, the downward trend becomes less obvious. Salt in some areas Intake also increased. It can be seen that although p...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/00
CPCA23V2002/00A23V2200/16A23V2200/14
Inventor 吴敏浩
Owner 吴敏浩
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