Natural flavoring agent and flavoring paste and seasoner prepared from natural flavoring agent

A natural flavoring agent and seasoning technology, applied in the field of food science, can solve the problems of simplicity and narrow umami taste range, and achieve the effect of strong aftertaste and kokumi, thick taste, and filling the gap in the market

Active Publication Date: 2016-12-07
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical condiments such as monosodium glutamate are limited to the specific umami taste expressed by monosodium glutamate and nucleic acid, and the umami taste range is narrow and simple.

Method used

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  • Natural flavoring agent and flavoring paste and seasoner prepared from natural flavoring agent
  • Natural flavoring agent and flavoring paste and seasoner prepared from natural flavoring agent
  • Natural flavoring agent and flavoring paste and seasoner prepared from natural flavoring agent

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 11

[0055] This embodiment relates to a kind of natural flavoring agent, adopts the following method to prepare:

[0056] (1) Weigh 550g of pretreated old hen, 250g of beef bone, 100g of duck, 10g of scallop, 15g of hazel mushroom, 15g of bisporus mushroom, 10g of boletus, 10g of shiitake mushroom, and 0.5g of green onion. ~2min to remove the blood foam, let off the waste water, and get the preparatory material;

[0057] (2) Mix the preparatory material with water at a volume ratio of 1:2, boil for 3 hours at 100°C, and cool to room temperature to obtain a mixed material;

[0058] (3) Mix the mixture with water at a volume ratio of 1:3, heat to 40°C, adjust the pH to 7.0, add 2 g each of Protamex (composite protease) and Flavourzyzme (composite flavor protease), stir for 4 hours, and extinguish After the enzyme is cooled, the enzymatic hydrolysis solution is obtained;

[0059] (4) After filtering the enzymolysis solution with gauze, centrifuge at 4°C and 7000rpm for 10min, remov...

Embodiment 12

[0061] This embodiment also provides the natural seasoning paste comprising the natural flavoring agent described in this embodiment, which is prepared by the following method:

[0062] Get 13 parts of natural flavoring agent, mix with 85 parts of hydrolyzed vegetable protein liquid and 7 parts of I+G.

[0063] The hydrolyzed vegetable protein liquid is gluten hydrolyzed protein liquid.

Embodiment 13

[0065] This embodiment also provides a natural seasoning comprising the natural seasoning paste described in this implementation, which is prepared by the following method:

[0066] Get 40 parts of the natural flavor paste, mix with 35 parts of table salt, 3 parts of granulated sugar, 8 parts of starch, 1 part of essence and 1 part of water;

[0067] Put the above mixture into a mixing tank, stir and mix until evenly mixed, and granulate through a rotary granulator to obtain granular natural seasoning.

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Abstract

The invention relates to a natural flavoring agent and seasoner prepared from the natural flavoring agent. A preparation method of the flavoring agent includes the following steps that 1, by weight, 550-750 parts of old hens, 50-100 parts of ducks, 100-250 parts of livestock and poultry bones, 60-140 parts of fungi, 10-50 parts of dried scallops and 0.5-4 parts of onion are precooked, and after precooking waste water is removed, a reserve material is obtained; 2, the reserve material and water are mixed according to the volume ratio of 1:(1-5), boiling is carried out for 2-3 h at the temperature of 100-125 DEG C, and a mixture is obtained; 3, the mixture and water are mixed according to the volume ratio of 1:(1-5), after the temperature and pH are adjusted, complex enzymes comprising flavourzymes are added for enzymolysis, and enzymatic hydrolysate is obtained; 4, after the enzymatic hydrolysate is filtered and centrifuged, supernate is taken, the supernate is concentrated till the water content ranges from 30% to 40%, and the natural flavoring agent is obtained.

Description

technical field [0001] The invention belongs to the field of food science and technology, and in particular relates to a natural seasoning which can replace monosodium glutamate and the prepared seasoning. Background technique [0002] The characteristics of natural condiments: (1) produce aftertaste and thick taste. The characteristic of chemical flavoring agents such as monosodium glutamate is that the flavor comes quickly, and you can feel it immediately after adding it. But it generally does not produce a continuous aftertaste and rich taste. The so-called aftertaste refers to the taste that remains in the mouth (on the tongue) after the food has left the tongue and oral cavity; the thick taste refers to certain ingredients from animal and vegetable fats, amino carbonyl reactions, and peptides that are harmful to humans. A gustatory effect that gives a sense of satisfaction to the sense of taste. In these aspects, the effect of animal and plant extracts is obviously b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23V2002/00A23V2250/5488A23V2250/548
Inventor 宋焕禄顾欢郭青雅杨平张强武延忠陆杰
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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