Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of scent type foodstuff flavouring agent

A flavoring agent, food technology, applied in food preparation, food science, application and other directions, can solve the problems of unstable chemical properties, limited application, easy to decompose and so on

Inactive Publication Date: 2006-08-09
SHANGHAI UNIV
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although its chemical structure was identified in the volatile components of cooked Thai fragrant rice by R.G. Buttery, a scientist at the Western Agricultural Research Center of the United States, in the early 1980s, the free APP produced by artificial synthesis or thermal processing Its chemical properties are extremely unstable at room temperature and it is easy to decompose, which limits its application in food flavor enhancement
At the same time, scientists also tried to connect a protective group to its molecule to change its active chemical properties, but the results of various efforts have not been widely used
In addition, 2-acetyl-3,4,5,6-tetrahydropyridine (2-acetyl-1,4,5,6-tetrahydropyridine) and 2-propionyl-3,4,5,6- Tetrahydropyridine (2-propionyl-1,4,5,6-tetrahydropyridine) was also identified in baked bread and model reactions, and had the same aroma and chemical properties as APP, and could not be found in used in food production

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

[0016] Heat 5 grams of glucose, 35 mg of sodium bicarbonate and appropriate amount of water at 90°C until the pH value of the reactant is 7.5, stir and mix the reactant with 50 mg of proline while it is hot, then fully cool and solidify, crush and pack Put it into the selected container to get the aroma-type food flavor enhancer. Take 2-5 grams of this food flavor enhancer and boil it together with glutinous rice balls, noodles or rice porridge. At the beginning of boiling, there will be a strong aroma of Thai basmati rice-like aroma, and the continuous release of aroma can last up to 3 hours.

Embodiment 2

[0018] Heat 15 grams of maltodextrin, 40 mg of sodium carbonate and an appropriate amount of water at 125°C until the pH of the reactant is 6.5, stir and mix the reactant with 100 mg of proline while it is hot, then fully cool and solidify, and pulverize Put it into a selected container to get the aroma-type food flavor enhancer. Take 2-5 grams of this food flavor enhancer and boil it together with glutinous rice balls, noodles or rice porridge. When the boiling starts, there will be a strong aroma of Thai basmati rice-like aroma, and the continuous release of aroma can last up to 3 hours.

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 provides the preparation method of scent type foodstuff flavouring agent which consists of, heating edible carbohydrate, edible alkali and right amount of water to pH=6.0-8.0, mixing the reactant with praline, cold-setting and disintegrating.

Description

technical field [0001] The invention relates to a preparation method of an aroma type food flavor enhancer. Belongs to Maillard reaction (MaillardReaction) type food flavoring technology. Background technique [0002] Maillard reaction (Maillard Reaction) food flavoring technology, that is, flavor precursors are heated and reacted to generate flavor compounds. The type of aroma is roasted, which can be described in words as aromas like boiled basmati rice, popcorn, roasted nuts, toasted bread, glutinous rice, crackers, biscuits, etc. Because its aroma is in harmony with the aroma of roasted, boiled, fried and popped cereals, it is especially suitable for increasing the aroma of various cereals heated and ready-to-eat foods. [0003] Glucose (fructose) and proline in corn kernels can react at high temperature to form an attractive popcorn-like aroma. Its chemical composition is 2-acetylpyrroline (APP), which is the origin of fragrant rice in Thailand and many fragrant rice ...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/09A23L29/30
Inventor 顾建明
Owner SHANGHAI UNIV