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Soy sauce essence for foods and preparation method of soy sauce essence

A technology of soy sauce and essence, which is applied in the field of condiments to achieve the effect of long-lasting fragrance, mellow fragrance and strong soy sauce aroma

Pending Publication Date: 2019-03-08
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a blended soy sauce essence with rich aroma, mellow fragrance and long-lasting fragrance, and at the same time solve the problems of the aroma stability and heat resistance of soy sauce essence in soy sauce

Method used

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  • Soy sauce essence for foods and preparation method of soy sauce essence
  • Soy sauce essence for foods and preparation method of soy sauce essence
  • Soy sauce essence for foods and preparation method of soy sauce essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of soy sauce essence, this soy sauce essence is prepared by the raw material of following percentage by weight:

[0019]

[0020]

[0021] Said concentration refers to the mass concentration of monomer perfume diluted with propylene glycol.

[0022] The preparation method of the soy sauce essence comprises the following steps: first diluting furanone, ethyl maltol, and tetramethylpyrazine with propylene glycol to the stated mass concentration, and then mixing according to the added amount of the raw materials in weight percentage to obtain Soy sauce essence.

[0023] Get the soy sauce essence of the present invention and carry out flavoring evaluation in common soy sauce, the result finds that adding amount is about 0.1%, just can play better effect, and fragrance retention stability and heat resistance are all better (see table 1).

[0024] The aroma and flavor of the soy sauce added with the flavor of Example 1 and no flavor were scored by ten sensory fo...

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PUM

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Abstract

The invention relates to soy sauce essence for foods and a preparation method of the soy sauce essence. The soy sauce essence is prepared from the following raw materials of acetic acid, butyric acid,isovaleric acid, furfural, 3-(methylthio)propionaldehyde, 1-propanol,3-(methylthio)-, 4-ethyl-2-methoxy-phenol, homofuraneol, phenethyl alcohol, isoamyl alcohol, 10% ethyl maltol, 20% furanone, sulfurol, 10% tetramethylpyrazine and propylene glycol. The concentration refers to mass concentration obtained by diluting with propylene glycol for monomer spices. The soy sauce essence has rich soy sauce scent, mellow fragrance and long-lasting fragrance remaining.

Description

technical field [0001] The invention relates to a condiment, in particular to a soy sauce essence for food and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people's eating habits are also changing, and the consumption of various foods and seasonings is also increasing. Soy sauce, as a traditional condiment, has always been a must-have in every kitchen. However, due to the shortening of the industrialized production cycle, many soy sauce products lack the mellow and strong aroma and mouthfeel of traditional soy sauce. In order to make the aroma and fragrance of these products maintain a mellow and strong aroma and taste during the shelf life, this requires a good soy sauce essence to enhance the aroma and taste, and improve the aroma stability of the product. The present inventor attempts to prepare a kind of soy sauce essence suitable for use in soy sauce through repeated deployment of monomer raw materials,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20
CPCA23L27/2022A23L27/2024A23L27/2026A23L27/2028A23L27/204A23L27/2052A23L27/2054A23L27/2056A23V2002/00A23V2250/022
Inventor 毕燕芳徐克宝
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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