Umami enhancer as well as preparation method and application thereof

An enhancer, umami technology, applied in application, food ingredients as taste modifier, food drying and other directions, can solve problems such as affecting human health, difficult to control Maillard reaction, reducing food quality, etc., to achieve good application prospects, High industrial application value and the effect of enhancing umami intensity

Pending Publication Date: 2021-12-14
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The Maillard reaction is difficult to control. Once it occurs, it tends to proceed rapidly from the initial stage to the final stage. Melanoids will not only reduce the quality of food but also affect human health. Therefore, how to regulate the process of Maillard reaction so that the intermediate The effective accumulation of products or high-order products to reduce the formation of melanoid is one of the main problems to be solved in the flavor, fragrance and condiment industry.

Method used

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  • Umami enhancer as well as preparation method and application thereof
  • Umami enhancer as well as preparation method and application thereof
  • Umami enhancer as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A umami enhancer, prepared by the following steps:

[0058] Dissolve 10g of glutamic acid and 100g of glucose in 1000g of water, adjust the pH value of the solution to 9.0, and then place it in a -20°C environment for pre-freezing (2-5h). , the obtained dry product was quickly placed in a constant temperature oven, heated at 90°C for 40 minutes, and then cooled in an ice bath to terminate the reaction, and the umami enhancer was obtained.

[0059] Gained solid product is dissolved in water, analyzes the primary and secondary mass spectrograms (such as figure 1 , figure 2 shown). The sample is simply separated and processed (such as macroporous resin or ion chromatography, HILIC chromatographic separation, etc.) to remove excess sugar and then analyzed by nuclear magnetic resonance to obtain a nuclear magnetic pattern ( image 3 , Figure 4 ), the molecular structure of the deduced product is as follows:

[0060]

[0061] In order to explore the influence of eac...

Embodiment 2

[0074] A umami enhancer, prepared by the following steps:

[0075] Dissolve 10g of carnosine and 100g of glucose in 1000g of water without adjusting the pH value (after the carnosine is dissolved, the pH of the solution system is generally between 8-9), and pre-freeze at -20°C for 2-4 hours. After the pre-freezing is completed, the sample After vacuum freeze-drying at -45°C for 12 hours, the obtained dried product was quickly placed in a constant temperature oven and heated at 80°C for 90 minutes, and then cooled in an ice bath to terminate the reaction to obtain the umami enhancer.

[0076] Gained solid product is dissolved in water, analyzes the primary and secondary mass spectrograms (such as Figure 11 , Figure 12 shown). The sample is simply separated and processed (such as macroporous resin or ion chromatography, HILIC chromatographic separation, etc.) to remove excess sugar, and then perform nuclear magnetic resonance analysis to obtain a nuclear magnetic pattern ( ...

Embodiment 3

[0079] A umami enhancer, prepared by the following steps:

[0080] (1) The umami octapeptide: Ser-Ser-Arg-Asp-Glu-Gln-Ser-Arg polypeptide was synthesized by solid phase synthesis. Swell and wash 1 g of dichloro resin, remove the Fmoc protecting group, add amino acid for condensation reaction, repeat the deprotection-condensation process until all amino acids are connected. Cleavage the resin to obtain the crude polypeptide Ser-Ser-Arg-Asp-Glu-Gln-Ser-Arg, and purify it by reverse-phase high performance liquid chromatography to obtain the pure polypeptide.

[0081](2) Dissolve 1g of synthetic umami peptide and 5g of glucose in 100g of water, adjust the pH value of the solution to 7.0, and place the sample in an environment of -20°C for 2-4 hours to pre-freeze. After vacuum freeze-drying for 8 hours and then frozen for 2 hours, the dried product was quickly placed in a constant temperature oven and heated at 100°C for 80 minutes. After the reaction was completed, the reaction w...

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Abstract

The invention discloses a umami enhancer as well as preparation method and application thereof. The preparation method comprises the following steps of dissolving polypeptide and/or amino acid and saccharides in water, adjusting the pH value of a solution to 5-10, carrying out freeze drying at -65 to -45 DEG C for 5-24 h, heating an obtained product to carry out a Maillard reaction, and rapidly cooling to terminate the reaction after the reaction is finished, so as to obtain the umami enhancer. The prepared Maillard reaction intermediate product is a novel umami compound, can make up or strengthen flavor characteristics of original flavor substances of a food, and also has prominent flavor characteristics of enhancing the umami and fullness of the food. According to the method, the product yield is higher, and the obtained product is mainly in the most stable isomer form of the Maillard reaction intermediate product and is high in purity and relatively high in stability.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to an umami enhancer as well as its preparation method and application. Background technique [0002] Maillard reaction is the most common chemical reaction during food processing and storage. It is a series of reaction aggregates triggered by amino compounds and carbonyl compounds in food, so the Maillard reaction products are complex and diverse. [0003] Generally, it can be divided into three categories: the first category is first produced, also called Maillard reaction intermediate products, refers to the compounds generated by Amadori or Heyns rearrangement after dehydration and condensation of reactants, also called Amadori rearrangement products (ARP) / Heyns rearrangement product (HRP). [0004] The second category refers to the compounds formed by the intermediate products of the Maillard reaction and / or the initial reactants through a series of chemical reactions...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21
CPCA23L27/215A23V2002/00A23V2300/10A23V2200/16A23V2250/61A23V2250/0618A23V2250/55
Inventor 张佳男赵谋明苏国万赵强忠
Owner SOUTH CHINA UNIV OF TECH
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