Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Twice-mallard-reaction-type chicken-flavor material, as well as formulation and preparation method thereof

A technology of Maillard reaction and production method, which is applied in the field of secondary Maillard reaction type chicken flavoring materials, can solve the problems of poor flavor layering, obvious differences between batches, and low fidelity, and achieve control of differences between batches, The effect of less heat-sensitive material loss, strong layering and realism

Inactive Publication Date: 2018-01-09
四川丁点儿食品开发股份有限公司
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The heat-reactive flavoring produced by this processing method often has poor flavor layering and low fidelity
At the same time, each production requires weighing and feeding of fine raw materials such as amino acids and reducing sugars, which is not only cumbersome but also prone to problems such as obvious differences between batches

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] This example provides a recipe for a secondary Maillard reaction type chicken flavoring, which contains 10 parts by weight of a primary Maillard reaction base material, 61 parts by weight of a main ingredient and 22 parts by weight of an auxiliary material.

[0055] Among them, the primary Maillard reaction base material contains L-cysteine, vitamin B in a weight ratio of 1:3:1:5:20:3:60 1 , DL-Methionine, Glucose, First Chicken Fat, Phosphoric Acid and Water. The main ingredient contains chicken powder, egg yolk powder, onion, ginger, second chicken fat, white pepper, yeast extract and water in a weight ratio of 6:30:1:3:3:0.5:5:30. The auxiliary material contains edible salt, monosodium glutamate, white granulated sugar, taste nucleotide disodium, modified starch and xanthan gum in a weight ratio of 10:10:2.5:5:2:5.

Embodiment 2

[0057] This embodiment provides a recipe for a secondary Maillard reaction type chicken flavoring, which contains 15 parts by weight of a primary Maillard reaction base material, 92 parts by weight of a main ingredient and 42 parts by weight of an auxiliary material.

[0058] Among them, the primary Maillard reaction base material contains L-cysteine, vitamin B in a weight ratio of 3:1:3:2:30:1:70 1 , DL-Methionine, Glucose, First Chicken Fat, Phosphoric Acid and Water. The main ingredient contains chicken powder, egg yolk powder, onion, ginger, second chicken fat, white pepper, yeast extract and water in a weight ratio of 10:25:3:1:5:0.1:10:20. The auxiliary material contains edible salt, monosodium glutamate, white granulated sugar, taste nucleotide disodium, modified starch and xanthan gum in a weight ratio of 12:5:5:1:5:2.

Embodiment 3

[0060] This embodiment provides a recipe for a secondary Maillard reaction type chicken flavoring, which contains 12 parts by weight of a primary Maillard reaction base material, 65 parts by weight of a main ingredient and 25 parts by weight of an auxiliary material.

[0061] Among them, the primary Maillard reaction base material contains L-cysteine, vitamin B in a weight ratio of 1.5:2.5:1.5:4:22:2.5:62 1 , DL-Methionine, Glucose, First Chicken Fat, Phosphoric Acid and Water. The main ingredient contains chicken powder, egg yolk powder, onion, ginger, second chicken fat, white pepper, yeast extract and water in a weight ratio of 7:29:1.5:2.5:3.5:0.2-0.4:9:22. The auxiliary material contains edible salt, monosodium glutamate, white granulated sugar, taste nucleotide disodium, modified starch and xanthan gum in a weight ratio of 10.5:9:3:4:2.5:4.5.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a twice-mallard-reaction-type chicken-flavor material, as well as a formulation and a preparation method thereof, and belongs to the field of foods. The formula of the twice-mallard-reaction-type chicken-flavor material comprises L-cysteine, vitamin B1, DL-methionine, glucose, chicken oil, phosphoric acid, chicken meal, yolk meal, onions, gingers, peppers, a yeast extract,edible salt, monosodium glutamate, sugar, disodium 5'-ribonucleotide, denatured starch, and xanthan gum. The formula is rich in ingredients; and the ingredients are easy to obtain, and relatively lowin costs. And the ingredients have relatively good effects under the proportion of the formula. The preparation method of the twice-mallard-reaction-type chicken-flavor material comprises the following steps of mixing main raw materials with a reaction base for the first mallard reaction according to the formula; carrying out first mallard reaction so as to obtain a primary flavoring material; mixing auxiliary materials with the primary flavoring material, and carrying out homogenization so as to obtain the twice-mallard-reaction-type chicken-flavor material. The preparation method is simple,rapid, safe, and healthy; moreover, the processes can be easily controlled so that inter-batch differences of products can be effectively reduced. The twice-mallard-reaction-type chicken-flavor material prepared by the preparation method is small in heat-sensitive substance loss, high in flavor substance content, and strong in sense of hierarchy and fidelity.

Description

technical field [0001] The invention relates to the field of food, and in particular to a secondary Maillard reaction type chicken flavoring and its formula and production method. Background technique [0002] The Maillard reaction is a reaction between reducing sugars and amino acids. This type of reaction not only affects the color of food, but also plays an important role in its aroma. Studies have shown that flavor precursors will generate a large number of volatile flavor compounds through the Maillard reaction, which endows it with a realistic natural meat flavor, which is unmatched by traditional blending techniques, so the Maillard reaction technology is widely used The application in the condiment industry. [0003] Traditional Maillard reaction type chicken flavorings are made by using chicken (or chicken bone paste) enzymatic hydrolyzate, amino acids and reducing sugars as raw materials and then adding auxiliary materials for one-time thermal reaction processing....

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/26A23L27/21A23L27/23A23L29/212A23L29/269
Inventor 任康
Owner 四川丁点儿食品开发股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com