Osaka-style okonomiyaki flavoring, its preparation method and application

Abstract

This invention relates to an okonomiyaki flavoring, its preparation method, and its application. The okonomiyaki flavoring comprises the following components: allyl isothiocyanate, benzyl isothiocyanate, whiskey lactone, isoboronyl acetate, dimethyl sulfide, methyl propyl disulfide, soy sauce ketone, 3,4-dimethyl-1,2-cyclopentanedione, methylcyclopentenolone, p-methylacetophenone, 2-methylbutyraldehyde, isobutanol, 5- and 6-decenoic acid, 4-ethylguaiacol, p-cresol, lactic acid, acetic acid, 2,3,5-trimethylpyrazine, 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine, 6-methylquinoline, sage oil, juniper berry oil, and sunflower seed oil. The flavoring prepared by this invention has an okonomiyaki flavor, with a harmonious and natural aroma, high fidelity, good permeability, and good consistency.

Description

Technical Field

[0001] This invention belongs to the field of food flavoring technology, and relates to an okonomiyaki flavoring, its preparation method, and its application. Background Technology

[0002] With the rapid development of the food flavoring industry and people's continuous exploration of different flavors, regionally distinctive flavors are increasingly popular. More and more local snacks are being discovered, providing people with a wider variety of dietary choices. Okonomiyaki, a specialty of Japanese cuisine, has gradually become a representative of Japanese noodle culture due to its simple preparation and unique flavor. The method involves first pouring a broth made from bonito flakes, kelp, and miso into flour, then mixing it with ingredients such as cabbage, octopus pieces, eggs, and shrimp. This mixture is then fryed on a griddle until golden brown, and finally topped with salad dressing, wasabi, soy sauce, and sprinkled with seaweed flakes and bonito flakes. Its flavor encompasses savory, creamy, caramelized, and savory notes, making it a complex and universally appealing product. However, there are relatively few related flavoring products on the market, indicating significant market potential. Summary of the Invention

[0003] This invention aims to compensate for the lack of flavoring varieties and provide an Osaka-style flavoring that has a natural aroma, high simulation, and is easy to produce, as well as its preparation method and application.

[0004] The present invention adopts the following solution:

[0005] This invention provides an okonomiyaki flavoring, prepared from the following components by weight percentage:

[0006] Allyl isothiocyanate at a concentration of 1 wt%: 1-2 wt%;

[0007] Benzyl isothiocyanate at a concentration of 1 wt%: 0.2-0.5 wt%;

[0008] Whiskey lactones at a concentration of 1 wt%: 2-3 wt%;

[0009] Isoborneol acetate at a concentration of 1 wt%: 0.5-1 wt%;

[0010] Dimethyl sulfide at a concentration of 1 wt%: 3-5 wt%;

[0011] 1 wt% methyl propyl disulfide: 2-5 wt%;

[0012] Soy sauce ketone concentration of 10 wt%: 2-3 wt%;

[0013] 3,4-Dimethyl-1,2-cyclopentanedione at a concentration of 1 wt%: 1-3 wt%;

[0014] Methylcyclopentenolone at a concentration of 1 wt%: 5-8 wt%;

[0015] p-Methylacetophenone at a concentration of 1 wt%: 0.5-1.5 wt%;

[0016] 2-Methylbutyraldehyde at a concentration of 1 wt%: 2-3 wt%;

[0017] Isobutanol at a concentration of 1 wt%: 1-2 wt%;

[0018] 5- and 6-decenoic acid at a concentration of 1 wt%: 0.5-1.5 wt%;

[0019] 4-Ethylguaiacol at a concentration of 1 wt%: 1-2 wt%;

[0020] p-Cresol at a concentration of 1 wt%: 0.5-1 wt%;

[0021] Lactic acid at a concentration of 10 wt%: 1-2 wt%;

[0022] Acetic acid with a concentration of 1 wt%: 2-5 wt%;

[0023] 2,3,5-Trimethylpyrazine at a concentration of 1 wt%: 1-2 wt%;

[0024] 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazide at a concentration of 1 wt%: 0.5-2 wt%; 6-methylquinoline at a concentration of 1 wt%: 1-2 wt%;

[0025] Sage oil with a concentration of 10 wt%: 1-2 wt%;

[0026] Juniper berry oil with a concentration of 10 wt%: 0.5-1.5 wt%;

[0027] Sunflower seed oil: Replenish the remaining amount;

[0028] The concentration refers to the mass concentration of the monomeric flavoring agent diluted with sunflower seed oil. Preferably, the okonomiyaki flavoring is prepared from the following components by mass percentage:

[0029] Allyl isothiocyanate at a concentration of 1 wt%: 1.5 wt%;

[0030] Benzyl isothiocyanate at a concentration of 1 wt%: 0.2 wt%;

[0031] Whiskey lactones at a concentration of 1 wt%: 3 wt%;

[0032] Isoborneol acetate at a concentration of 1 wt%: 0.5 wt%;

[0033] Dimethyl sulfide at a concentration of 1 wt%: 4 wt%;

[0034] 1 wt% methyl propyl disulfide: 3 wt%;

[0035] Soy sauce ketone concentration of 10 wt%: 3 wt%;

[0036] 3,4-Dimethyl-1,2-cyclopentanedione at a concentration of 1 wt%: 1 wt%;

[0037] Methylcyclopentenolone at a concentration of 1 wt%: 8 wt%;

[0038] p-Methylacetophenone at a concentration of 1 wt%: 0.5 wt%;

[0039] 2-Methylbutyraldehyde at a concentration of 1 wt%: 2 wt%;

[0040] Isobutanol at a concentration of 1 wt%: 1.5 wt%;

[0041] 5- and 6-decenoic acid at a concentration of 1 wt%: 1 wt%;

[0042] 4-Ethylguaiacol at a concentration of 1 wt%: 1 wt%;

[0043] p-Cresol at a concentration of 1 wt%: 1 wt%;

[0044] Lactic acid at a concentration of 10 wt%: 2 wt%;

[0045] Acetic acid at a concentration of 1 wt%: 3 wt%;

[0046] 2,3,5-trimethylpyrazine at a concentration of 1 wt%: 1.5 wt%;

[0047] 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine at a concentration of 1 wt%: 2 wt%;

[0048] 6-Methylquinoline at a concentration of 1 wt%: 2 wt%;

[0049] Sage oil at a concentration of 10 wt%: 1.5 wt%;

[0050] Juniper berry oil with a concentration of 10 wt%: 0.5 wt%;

[0051] Sunflower seed oil: Replenish the remaining amount.

[0052] The present invention also provides a method for preparing the okonomiyaki flavoring, comprising the following steps: preparing methylcyclopentenolone and 3,4-dimethyl-1,2-cyclopentanedione to a specified mass concentration using sunflower seed oil, stirring in a water bath at 65-75°C for 30-40 min; preparing other monomeric flavorings to a specified mass concentration using sunflower seed oil; adding the prepared monomeric flavorings according to a specified amount, stirring in a water bath at 40-50°C for 20-30 min, thereby obtaining the okonomiyaki flavoring.

[0053] Preferably, the preparation method of the okonomiyaki flavoring includes the following steps: preparing methylcyclopentenolone and 3,4-dimethyl-1,2-cyclopentanedione to a specified mass concentration using sunflower seed oil, stirring in a water bath at 70°C for 40 minutes; preparing other monomeric flavorings to a specified mass concentration using sunflower seed oil; adding the prepared monomeric flavorings according to the specified amount, stirring in a water bath at 45°C for 30 minutes to obtain the okonomiyaki flavoring.

[0054] This invention also provides the application of the above-mentioned okonomiyaki flavoring in snack foods. It is used to enhance the characteristic flavor of okonomiyaki in snack foods.

[0055] In some embodiments, the amount of okonomiyaki flavoring added in the application is 0.1-0.5 wt%.

[0056] The present invention has the following advantages and beneficial effects:

[0057] (1) This invention prepares an Osaka-style flavoring by repeatedly blending individual flavorings. It has the characteristics of Osaka-style flavor, high simulation, natural and harmonious aroma, strong permeability and good consistency.

[0058] (2) The aroma composition of the present invention is: mainly based on the aroma of Osaka-style okonomiyaki, combined with fresh aroma, milky aroma, caramel aroma and soy sauce aroma, the overall aroma is harmonious and natural, and the simulation is high.

[0059] (3) This invention creatively selects the components and dosage of Osaka-style okonomiyaki flavoring, with each component complementing and working together. Among them, allyl isothiocyanate and benzyl isothiocyanate mainly provide the characteristic flavor of mustard, while isoborneol acetate provides a cooling sensation and bitterness, making the mustard flavor fuller; whiskey lactone, acetic acid, and dimethyl sulfide mainly provide the salad flavor, while 5- and 6-decenoic acid and lactic acid provide a milky aroma, enhancing the authenticity of the salad flavor; soy sauce ketone, 3,4-dimethyl-1,2-cyclopentanedione mainly enhance the soy sauce aroma, isobutanol can enhance the aroma, methylpropyl disulfide can make the aroma fuller, and p-methylacetophenone... It can bring floral notes, making the soy sauce aroma more complex and the fragrance more ethereal; the components methylcyclopentenolone, 4-ethylguaiacol, and p-cresol can provide a smoky feel; the component 2,3,5-trimethylpyrazine can provide a roasted aroma, 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine can provide a charred feel, and 2-methylbutanal can make the roasted aroma more mellow and natural; the component 6-methylquinoline can provide a seafood flavor; sage oil and juniper berry oil can provide spiciness, making the overall aroma more complex and enhancing the authenticity. Detailed Implementation

[0060] The embodiments of the present invention are described in detail below. These embodiments are exemplary and intended to explain the present invention, and should not be construed as limiting the present invention.

[0061] This invention provides an okonomiyaki flavoring, comprising the following components: allyl isothiocyanate, benzyl isothiocyanate, whiskey lactone, isoborneol acetate, dimethyl sulfide, methyl propyl disulfide, soy sauce ketone, 3,4-dimethyl-1,2-cyclopentanedione, methylcyclopentenolone, p-methylacetophenone, 2-methylbutanal, isobutanol, 5 and 6-decenoic acid, 4-ethylguaiacol, p-cresol, lactic acid, acetic acid, 2,3,5-trimethylpyrazine, 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine, 6-methylquinoline, sage oil, juniper berry oil, and sunflower seed oil.

[0062] In some embodiments, the okonomiyaki flavoring is prepared from the following components by weight percentage:

[0063] Allyl isothiocyanate at a concentration of 1 wt%: 1-2 wt% (non-limiting examples include 1 wt%, 1.2 wt%, 1.3 wt%, 1.6 wt%, 2 wt%, etc.),

[0064] Benzyl isothiocyanate at a concentration of 1 wt%: 0.2-0.5 wt% (non-limiting examples include 0.2 wt%, 0.3 wt%, 0.35 wt%, 0.4 wt%, 0.5 wt%, etc.),

[0065] Whiskey lactones at a concentration of 1 wt%: 2-3 wt% (non-limiting examples such as 2 wt%, 2.4 wt%, 2.5 wt%, 2.8 wt%, 3 wt%, etc.),

[0066] Isoborneol acetate at a concentration of 1 wt%: 0.5-1 wt% (non-limiting examples include 0.5 wt%, 0.6 wt%, 0.7 wt%, 0.8 wt%, 1 wt%, etc.),

[0067] Dimethyl sulfide at a concentration of 1 wt%: 3-5 wt% (non-limiting examples such as 3 wt%, 4 wt%, 5 wt%, etc.),

[0068] 1 wt% methyl propyl disulfide: 2-5 wt% (non-limiting examples such as 2 wt%, 3 wt%, 3.5 wt%, 4 wt%, 5 wt%, etc.),

[0069] Soy sauce ketones at a concentration of 10 wt%: 2-3 wt% (non-limiting examples include 2 wt%, 2.2 wt%, 2.5 wt%, 2.8 wt%, 3 wt%, etc.),

[0070] 3,4-Dimethyl-1,2-cyclopentanedione at a concentration of 1 wt%: 1-3 wt% (non-limiting examples include 1 wt%, 1.5 wt%, 2 wt%, 2.5 wt%, 3 wt%, etc.),

[0071] Methylcyclopentenolone at a concentration of 1 wt%: 5-8 wt% (non-limiting examples such as 5 wt%, 6 wt%, 7 wt%, 7.5 wt%, 8 wt%, etc.),

[0072] p-Methylacetophenone at a concentration of 1 wt%: 0.5-1.5 wt% (non-limiting examples include 0.5 wt%, 0.8 wt%, 1.2 wt%, 1.5 wt%, etc.),

[0073] 2-Methylbutyraldehyde at a concentration of 1 wt%: 2-3 wt% (non-limiting examples include 2 wt%, 2.3 wt%, 2.6 wt%, 2.8 wt%, 3 wt%, etc.),

[0074] Isobutanol at a concentration of 1 wt%: 1-2 wt% (non-limiting examples include 1 wt%, 1.3 wt%, 1.5 wt%, 1.8 wt%, 2 wt%, etc.),

[0075] 5- and 6-decenoic acid at a concentration of 1 wt%: 0.5-1.5% (non-limiting examples include 0.5 wt%, 1 wt%, 1.2 wt%, 1.4 wt%, 1.5 wt%, etc.),

[0076] 4-Ethylguaiacol at a concentration of 1 wt%: 1-2 wt% (non-limiting examples include 1 wt%, 1.2 wt%, 1.5 wt%, 1.8 wt%, 2%, etc.),

[0077] p-Cresol at a concentration of 1 wt%: 0.5-1 wt% (non-limiting examples include 0.5 wt%, 0.6 wt%, 0.7 wt%, 0.8 wt%, 1 wt%, etc.),

[0078] Lactic acid at a concentration of 10 wt%: 1-2 wt% (non-limiting examples include 1 wt%, 1.2 wt%, 1.5 wt%, 1.8 wt%, 2 wt%, etc.),

[0079] Acetic acid at a concentration of 1 wt%: 2-5 wt% (non-limiting examples such as 2 wt%, 3 wt%, 3.5 wt%, 4 wt%, 5 wt%, etc.),

[0080] 2,3,5-Trimethylpyrazine at a concentration of 1 wt%: 1-2 wt% (non-limiting examples include 1 wt%, 1.2 wt%, 1.5 wt%, 1.8 wt%, 2 wt%, etc.),

[0081] 2,4,6-Triisobutyl-5,6-dihydro-4H-1,3,5-dithiazide at a concentration of 1 wt%: 0.5-2 wt% (non-limiting examples include 0.5 wt%, 0.8 wt%, 1.0 wt%, 1.2 wt%, 1.5 wt%, 2 wt%, etc.),

[0082] 6-Methylquinoline at a concentration of 1 wt%: 1-2 wt% (non-limiting examples include 1 wt%, 1.2 wt%, 1.5 wt%, 1.8 wt%, 2 wt%, etc.),

[0083] Sage oil at a concentration of 10 wt%: 1-2 wt% (non-limiting examples include 1 wt%, 1.2 wt%, 1.5 wt%, 1.8 wt%, 2 wt%, etc.),

[0084] Juniper berry oil with a concentration of 10 wt%: 0.5-1.5 wt% (non-limiting examples include 0.5 wt%, 0.8 wt%, 1 wt%, 1.2 wt%, 1.5 wt%, etc.),

[0085] Sunflower seed oil to replenish the remaining amount;

[0086] The concentration mentioned refers to the mass concentration of the monomeric flavoring agent diluted with sunflower seed oil.

[0087] Preferably, the okonomiyaki flavoring is prepared from the following components by weight percentage:

[0088] Allyl isothiocyanate at a concentration of 1 wt%: 1.5 wt%;

[0089] Benzyl isothiocyanate at a concentration of 1 wt%: 0.2 wt%;

[0090] Whiskey lactones at a concentration of 1 wt%: 3 wt%;

[0091] Isoborneol acetate at a concentration of 1 wt%: 0.5 wt%;

[0092] Dimethyl sulfide at a concentration of 1 wt%: 4 wt%;

[0093] 1 wt% methyl propyl disulfide: 3 wt%;

[0094] Soy sauce ketone concentration of 10 wt%: 3 wt%;

[0095] 3,4-Dimethyl-1,2-cyclopentanedione at a concentration of 1 wt%: 1 wt%;

[0096] Methylcyclopentenolone at a concentration of 1 wt%: 8 wt%;

[0097] p-Methylacetophenone at a concentration of 1 wt%: 0.5 wt%;

[0098] 2-Methylbutyraldehyde at a concentration of 1 wt%: 2 wt%;

[0099] Isobutanol at a concentration of 1 wt%: 1.5 wt%;

[0100] 5- and 6-decenoic acid at a concentration of 1 wt%: 1 wt%;

[0101] 4-Ethylguaiacol at a concentration of 1 wt%: 1 wt%;

[0102] p-Cresol at a concentration of 1 wt%: 1 wt%;

[0103] Lactic acid at a concentration of 10 wt%: 2 wt%;

[0104] Acetic acid at a concentration of 1 wt%: 3 wt%;

[0105] 2,3,5-trimethylpyrazine at a concentration of 1 wt%: 1.5 wt%;

[0106] 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine at a concentration of 1 wt%: 2 wt%;

[0107] 6-Methylquinoline at a concentration of 1 wt%: 2 wt%;

[0108] Sage oil at a concentration of 10 wt%: 1.5 wt%;

[0109] Juniper berry oil with a concentration of 10 wt%: 0.5 wt%;

[0110] Sunflower seed oil: Replenish the remaining amount.

[0111] This invention also provides a method for preparing the above-mentioned Osaka-style yakiniku flavoring, comprising the following steps: preparing methylcyclopentenolone and 3,4-dimethyl-1,2-cyclopentanedione to a specified mass concentration using sunflower seed oil, stirring in a water bath at 65-75°C for 30-40 minutes, preparing other monomeric flavorings to a specified mass concentration using sunflower seed oil, adding the prepared monomeric flavorings according to the specified amount, and stirring in a water bath at 40-50°C for 20-30 minutes to obtain the Osaka-style yakiniku flavoring.

[0112] Furthermore, methylcyclopentenolone and 3,4-dimethyl-1,2-cyclopentanedione were prepared to a specified mass concentration using sunflower seed oil and stirred in a water bath at 70°C for 40 minutes. Other monomeric fragrances were prepared to a specified mass concentration using sunflower seed oil. The prepared monomeric fragrances were added according to the specified amount and stirred in a water bath at 45°C for 30 minutes to obtain Osaka-style flavoring.

[0113] This invention also provides the application of the above-mentioned Osaka-style okonomiyaki flavoring in snack foods.

[0114] In some embodiments, the amount of okonomiyaki flavoring added in the application is 0.1-0.5 wt%. Non-limiting examples include: the amount added can be 0.1 wt%, 0.2 wt%, 0.3 wt%, 0.4 wt%, 0.5 wt%, etc.

[0115] The following are embodiments and comparative examples of the present invention. The raw materials used in the embodiments and comparative examples of the present invention can all be purchased commercially.

[0116] It should be noted that the comparative examples of the present invention are not prior art, but are only provided for comparison with the examples and are not intended to limit the present invention.

[0117] Example 1

[0118] An okonomiyaki flavoring, the components and their mass percentages are as follows:

[0119] The following are the concentrations of the following compounds: 1.5% allyl isothiocyanate (1 wt%), 0.2% benzyl isothiocyanate (1 wt%), 3% whiskey lactone (1 wt%), 0.5% isoborneol acetate (1 wt%), 4% dimethyl sulfide (1 wt%), 3% methylpropyl disulfide (1 wt%), 3% soy sauce ketone (10 wt%), 1% 3,4-dimethyl-1,2-cyclopentanedione (1 wt%), 8% methylcyclopentenolone (1 wt%), 0.5% p-methylacetophenone (1 wt%), 2% 2-methylbutyraldehyde (1 wt%), and 1%... Isobutanol 1.5%, 5 and 6-decenoic acid 1% (1 wt%), 4-ethylguaiacol 1% (1 wt%), p-cresol 1% (1 wt%), lactic acid 2% (10 wt%), acetic acid 3% (1 wt%), 2,3,5-trimethylpyrazine 1.5% (1 wt%), 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine 2% (1 wt%), 6-methylquinoline 2% (1 wt%), sage oil 1.5% (10 wt%), juniper berry oil 0.5% (10 wt%), and sunflower seed oil to make up the balance.

[0120] The preparation method of this okonomiyaki flavoring includes the following steps: methylcyclopentenolone and 3,4-dimethyl-1,2-cyclopentanedione are prepared to a specified mass concentration using sunflower seed oil and stirred in a water bath at 70°C for 40 minutes; other monomeric flavorings are prepared to a specified mass concentration using sunflower seed oil; the prepared monomeric flavorings are added according to the specified amount and stirred in a water bath at 45°C for 30 minutes to obtain the okonomiyaki flavoring.

[0121] Example 2

[0122] An okonomiyaki flavoring, the components and their mass percentages are as follows:

[0123] The following concentrations are listed: 1 wt% allyl isothiocyanate: 2%; 1 wt% benzyl isothiocyanate: 0.5%; 1 wt% whiskey lactone: 3%; 1 wt% isoborneol acetate: 1%; 1 wt% dimethyl sulfide: 5%; 1 wt% methylpropyl disulfide: 5%; 10 wt% soy sauce ketone: 2%; 1 wt% 3,4-dimethyl-1,2-cyclopentanedione: 3%; 1 wt% methylcyclopentenolone: ​​8%; 1 wt% p-methylacetophenone: 1.5%; 1 wt% 2-methylbutyraldehyde: 3%; and 1 wt%... Isobutanol 2%, 5 and 6-decenoic acid 1.5% (1 wt%), 4-ethylguaiacol 2% (1 wt%), p-cresol 1% (1 wt%), lactic acid 2% (10 wt%), acetic acid 5% (1 wt%), 2,3,5-trimethylpyrazine 2% (1 wt%), 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine 1.5% (1 wt%), 6-methylquinoline 2% (1 wt%), sage oil 2% (10 wt%), juniper berry oil 1.5% (10 wt%), sunflower seed oil to make up the balance.

[0124] The preparation method of this okonomiyaki flavoring includes the following steps: methylcyclopentenolone and 3,4-dimethyl-1,2-cyclopentanedione are prepared to a specified mass concentration using sunflower seed oil and stirred in a water bath at 70°C for 40 minutes; other monomeric flavorings are prepared to a specified mass concentration using sunflower seed oil; the prepared monomeric flavorings are added according to the specified amount and stirred in a water bath at 45°C for 30 minutes to obtain the okonomiyaki flavoring.

[0125] Example 3

[0126] An okonomiyaki flavoring, the components and their mass percentages are as follows:

[0127] The following concentrations are listed: 1 wt% allyl isothiocyanate, 1 wt% benzyl isothiocyanate, 1 wt% whiskey lactone, 1 wt% isoborneol acetate, 1 wt% dimethyl sulfide, 1 wt% methylpropyl disulfide, 10 wt% soy sauce ketone, 1 wt% 3,4-dimethyl-1,2-cyclopentanedione, 1 wt% methylcyclopentenolone, 1 wt% p-methylacetophenone, 1 wt% 2-methylbutyraldehyde, and 1 wt%... Isobutanol 1%, 5 and 6-decenoic acid 0.5% (1 wt%), 4-ethylguaiacol 1% (1 wt%), p-cresol 0.5% (1 wt%), lactic acid 1% (10 wt%), acetic acid 2% (1 wt%), 2,3,5-trimethylpyrazine 1% (1 wt%), 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine 0.5% (1 wt%), 6-methylquinoline 1% (1 wt%), sage oil 1% (10 wt%), juniper berry oil 0.5% (10 wt%), sunflower seed oil to make up the balance.

[0128] The preparation method of this okonomiyaki flavoring includes the following steps: methylcyclopentenolone and 3,4-dimethyl-1,2-cyclopentanedione are prepared to a specified mass concentration using sunflower seed oil and stirred in a water bath at 70°C for 40 minutes; other monomeric flavorings are prepared to a specified mass concentration using sunflower seed oil; the prepared monomeric flavorings are added according to the specified amount and stirred in a water bath at 45°C for 30 minutes to obtain the okonomiyaki flavoring.

[0129] Sensory evaluation (see Tables 1 and 2) revealed that the okonomiyaki flavorings of Examples 1-3 exhibited prominent wasabi characteristics, a distinct milky aroma, minimal off-flavors, and strong consistency, harmony, and permeability. Among them, Example 1 received the highest overall score, demonstrating outstanding okonomiyaki flavor, harmonious and consistent aroma, high fidelity, strong permeability, and excellent overall performance.

[0130] Comparative Example 1:

[0131] The difference between Comparative Example 1 and Example 1 is that Comparative Example 1 removes isoborneol acetate and makes up the remaining amount with sunflower seed oil.

[0132] Sensory evaluation (see Tables 1 and 2 for details) revealed that, compared with Example 1, the characteristic aroma of mustard in Comparative Example 1 was reduced and the mustard aroma was thin.

[0133] Comparative Example 2:

[0134] The difference between Comparative Example 2 and Example 1 is that Comparative Example 2 uses ethyl fenugreek lactone instead of soy sauce ketone.

[0135] Sensory evaluation (see Tables 1 and 2 for details) revealed that, compared with Example 1, Comparative Example 2 showed a significant decrease in the aroma of soy sauce, and a reduction in the aroma of milk, charred and roasted flavors, as well as the aroma of freshness.

[0136] Comparative Example 3:

[0137] The difference between Comparative Example 3 and Example 1 is that p-methylacetophenone was removed from Comparative Example 3 and the remaining amount was made up with sunflower seed oil.

[0138] Sensory evaluation (see Tables 1 and 2 for details) revealed that, compared with Example 1, Comparative Example 3 showed a decrease in soy sauce aroma, milk aroma, and umami aroma, and a reduction in overall consistency and permeability.

[0139] Comparative Example 4:

[0140] The difference between Comparative Example 4 and Example 1 is that isobutanol and methylpropyl disulfide were removed from Comparative Example 4, and the remaining amount was made up with sunflower seed oil.

[0141] Sensory evaluation (see Tables 1 and 2 for details) revealed that, compared with Example 1, Comparative Example 4 had a reduced aroma, a more fragmented aroma, insufficient consistency and harmony, and was not as ethereal as it was, with poor penetration.

[0142] Comparative Example 5:

[0143] The difference between Comparative Example 5 and Example 1 is that Comparative Example 5 uses vanillin instead of 5 and 6-decenoic acid.

[0144] Sensory evaluation (see Tables 1 and 2 for details) revealed that, compared with Example 1, Comparative Example 5 had a stronger milky aroma and better permeability, but the vanillin flavor was prominent, masking other aromas and lacking consistency and harmony.

[0145] Comparative Example 6:

[0146] The difference between Comparative Example 6 and Example 1 is that Comparative Example 6 removes lactic acid and makes up the remaining amount with sunflower seed oil.

[0147] Sensory evaluation (see Tables 1 and 2 for details) revealed that, compared with Example 1, Comparative Example 6 showed a decrease in milky and mustard flavors and a lack of soy sauce aroma.

[0148] Comparative Example 7:

[0149] The difference between Comparative Example 7 and Example 1 is that 3,4-dimethyl-1,2-cyclopentanedione was removed from Comparative Example 7, and the remaining amount was made up with sunflower seed oil.

[0150] Sensory evaluation (see Tables 1 and 2) revealed that, compared with Example 1, the charred and soy sauce aromas of Comparative Example 7 were reduced.

[0151] Comparative Example 8:

[0152] The difference between Comparative Example 8 and Example 1 is that Comparative Example 8 uses octyl butylide instead of whiskey lactone.

[0153] Sensory evaluation (see Tables 1 and 2 for details) revealed that, compared with Example 1, Comparative Example 8 had a reduced milky aroma, a more prominent off-odor, a more pungent overall aroma, and poor harmony.

[0154] Comparative Example 9:

[0155] The difference between Comparative Example 9 and Example 1 is that Comparative Example 9 removes methylcyclopentenolone and makes up the remaining amount with sunflower seed oil.

[0156] Sensory evaluation (see Tables 1 and 2 for details) revealed that, compared with Example 1, Comparative Example 9 had a significantly weaker charred aroma and a thinner fragrance.

[0157] Comparative Example 10:

[0158] The difference between Comparative Example 10 and Example 1 is that Comparative Example 10 removes sage oil and juniper oil and makes up the remaining amount with sunflower seed oil.

[0159] Sensory evaluation (see Tables 1 and 2 for details) revealed that, compared with Example 1, Comparative Example 10 had an unnatural, thin, and inconsistent overall aroma.

[0160] Comparative Example 11:

[0161] The difference between Comparative Example 11 and Example 1 is that the component benzyl isothiocyanate was removed, and the amount of allyl isothiocyanate added was adjusted to 1.7%.

[0162] Sensory evaluation (see Tables 1 and 2 for details) revealed that, compared with Example 1, the mustard flavor of Comparative Example 11 was thinner and less rounded.

[0163] Comparative Example 12:

[0164] The difference between Comparative Example 12 and Example 1 is that components 4-ethylguaiacol and p-cresol were removed; the amount of methylcyclopentenolone added was adjusted to 8%.

[0165] Sensory evaluation (see Tables 1 and 2 for details) revealed that, compared with Example 1, Comparative Example 12 had a thinner and less natural smoky flavor, a significantly weaker charred aroma, a lack of woody aroma and culinary notes, poor coordination, and insufficient permeability.

[0166] Comparative Example 13:

[0167] The difference between Comparative Example 13 and Example 1 is that the juniper oil component was removed and the amount of sage oil added was adjusted to 2%.

[0168] Sensory evaluation (see Tables 1 and 2 for details) revealed that, compared with Example 1, Comparative Example 13 lacked the woody aroma of juniper berries, had a less pronounced culinary flavor, a thinner spiciness, poorer overall aroma consistency and harmony, and insufficient permeability.

[0169] Comparative Example 14:

[0170] An okonomiyaki flavoring, the components and their mass percentages are as follows:

[0171] The following concentrations are listed: 1 wt% allyl isothiocyanate: 3%; 1 wt% benzyl isothiocyanate: 0.2%; 1 wt% whiskey lactone: 4%; 1 wt% isoborneol acetate: 2%; 1 wt% dimethyl sulfide: 4%; 1 wt% methylpropyl disulfide: 1%; 10 wt% soy sauce ketone: 3%; 1 wt% 3,4-dimethyl-1,2-cyclopentanedione: 1%; 1 wt% methylcyclopentenolone: ​​8%; 1 wt% p-methylacetophenone: 2%; 1 wt% 2-methylbutyraldehyde: 2%; and 1 wt%... Isobutanol 3%, 5 and 6-decenoic acid 2% (1 wt%), 4-ethylguaiacol 3% (1 wt%), p-cresol 2% (1 wt%), lactic acid 3% (10 wt%), acetic acid 3% (1 wt%), 2,3,5-trimethylpyrazine 0.5% (1 wt%), 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine 2% (1 wt%), 6-methylquinoline 2% (1 wt%), sage oil 3% (10 wt%), juniper berry oil 0.5% (10 wt%), sunflower seed oil to make up the balance.

[0172] Sensory evaluation (see Tables 1 and 2 for details) revealed that, compared with Example 1, Comparative Example 14 had a stronger chemical smell, a more prominent off-odor, and a weaker milky, roasted, and soy sauce aroma. The aroma consistency and harmony were poor, and the aroma penetration was insufficient.

[0173] Comparative Example 15:

[0174] An okonomiyaki flavoring, the components and their mass percentages are as follows:

[0175] The following concentrations are listed: 1 wt% allyl isothiocyanate, 1 wt% benzyl isothiocyanate, 1 wt% whiskey lactone, 1 wt% isoborneol acetate, 1 wt% dimethyl sulfide, 1 wt% methylpropyl disulfide, 10 wt% soy sauce ketone, 1 wt% 3,4-dimethyl-1,2-cyclopentanedione, 1 wt% methylcyclopentenolone, 1 wt% p-methylacetophenone, 1 wt% 2-methylbutyraldehyde, and 1 wt%... Isobutanol 1.5%, 5 and 6-decenoic acid 1% (1 wt%), 4-ethylguaiacol 1% (1 wt%), p-cresol 1% (1 wt%), lactic acid 2% (10 wt%), acetic acid 6% (1 wt%), 2,3,5-trimethylpyrazine 1.5% (1 wt%), 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine 3% (1 wt%), 6-methylquinoline 3% (1 wt%), sage oil 1.5% (10 wt%), juniper berry oil 2% (10 wt%), and sunflower seed oil to make up the balance.

[0176] Sensory evaluation (see Tables 1 and 2 for details) revealed that, compared with Example 1, Comparative Example 15 had a stronger off-odor, and the aromas of milk, roast, and soy sauce were weakened. The aroma consistency and harmony were poor, and the aroma penetration was insufficient.

[0177] I. Sensory Evaluation

[0178] 1. Sensory evaluation was conducted on the okonomiyaki flavoring. A panel of 20 professional evaluators was formed and provided with professional sensory evaluation training. The okonomiyaki flavorings from the examples and comparative examples were evaluated using direct smelling and water-based methods. They were prepared by soaking equal amounts of flavoring strips in water and by preparing a 0.2% flavoring solution in water for smelling and tasting. The sensory evaluators scored each okonomiyaki flavoring, and the average score was taken. The evaluation criteria are shown in Table 1.

[0179] Table 1 Sensory Evaluation Scoring Criteria

[0180]

[0181] The sensory evaluation results are shown in Table 2.

[0182] Table 2 Sensory evaluation results

[0183]

[0184]

[0185] II. Stability Evaluation

[0186] This invention uses sunflower seed oil as a solvent to determine the impact of oil oxidation and rancidity on flavoring. An oil oxidation test was conducted on the flavoring, and the specific evaluation method is as follows:

[0187] Take 50 mL of sample and divide it into two equal portions. Measure the peroxide value of one portion directly; place the other portion at 70°C for 80 h and then measure its peroxide value. If both of the following conditions are met simultaneously: (1) the peroxide value of the sample before fortification is ≤28.4 meq / kg; (2) the peroxide value of the sample after fortification is ≤45.1 meq / kg, then the product is considered qualified, and vice versa. The antioxidant evaluation results of each embodiment are shown in the table below:

[0188] Table 3 Antioxidant Evaluation Results

[0189] project Peroxide value before enhancement Enhanced peroxide value Example 1 15.22 37.84 Example 2 16.10 38.12 Example 3 15.86 37.78

[0190] As shown in Table 3, the peroxide values ​​of the samples before fortification in Examples 1-3 were all less than 28.4 meq / kg, meeting the product's antioxidant requirements. The peroxide values ​​of the samples after fortification were all less than 45.1 meq / kg, also meeting the product's antioxidant requirements. This can be attributed to the presence of active substances in the added spice essential oils, which enhance free radical scavenging ability and inhibit oil oxidation.

[0191] In summary, this invention provides an okonomiyaki flavoring using sunflower seed oil as a solvent and its preparation method. The prepared okonomiyaki flavoring has a harmonious and natural aroma, distinct characteristic flavor, high simulation, good permeability, and good consistency. It can make up for the shortcomings of existing flavoring varieties and has great application prospects.

[0192] Although the above experiments have described embodiments of the present invention, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. An okonomiyaki flavoring, characterized in that, It is prepared from the following components by mass percentage: Allyl isothiocyanate at a concentration of 1 wt%: 1.5 wt%; Benzyl isothiocyanate at a concentration of 1 wt%: 0.2 wt%; Whiskey lactones at a concentration of 1 wt%: 3 wt%; Isoborneol acetate at a concentration of 1 wt%: 0.5 wt%; Dimethyl sulfide at a concentration of 1 wt%: 4 wt%; 1 wt% methyl propyl disulfide: 3 wt%; Soy sauce ketone concentration of 10 wt%: 3 wt%; 3,4-Dimethyl-1,2-cyclopentanedione at a concentration of 1 wt%: 1 wt%; Methylcyclopentenolone at a concentration of 1 wt%: 8 wt%; p-Methylacetophenone at a concentration of 1 wt%: 0.5 wt%; 2-Methylbutyraldehyde at a concentration of 1 wt%: 2 wt%; Isobutanol at a concentration of 1 wt%: 1.5 wt%; 5- and 6-decenoic acid at a concentration of 1 wt%: 1 wt%; 4-Ethylguaiacol at a concentration of 1 wt%: 1 wt%; p-Cresol at a concentration of 1 wt%: 1 wt%; Lactic acid at a concentration of 10 wt%: 2 wt%; Acetic acid at a concentration of 1 wt%: 3 wt%; 2,3,5-trimethylpyrazine at a concentration of 1 wt%: 1.5 wt%; 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine at a concentration of 1 wt%: 2 wt%; 6-Methylquinoline at a concentration of 1 wt%: 2 wt%; Sage oil at a concentration of 10 wt%: 1.5 wt%; Juniper berry oil with a concentration of 10 wt%: 0.5 wt%; Sunflower seed oil: Replenish the remaining amount; The concentration refers to the mass concentration of the monomeric fragrance when diluted with sunflower seed oil.

2. The method for preparing the Osaka-style okonomiyaki flavoring according to claim 1, characterized in that, The process includes the following steps: preparing methylcyclopentenolone and 3,4-dimethyl-1,2-cyclopentanedione to a specified mass concentration using sunflower seed oil, stirring in a water bath at 65-75℃ for 30-40 minutes; preparing other monomeric fragrances to a specified mass concentration using sunflower seed oil; adding the prepared monomeric fragrances according to the specified amount, stirring in a water bath at 40-50℃ for 20-30 minutes to obtain the Osaka-style okonomiyaki flavoring.

3. The method for preparing Osaka-style okonomiyaki flavoring according to claim 2, characterized in that, The process includes the following steps: preparing methylcyclopentenolone and 3,4-dimethyl-1,2-cyclopentanedione to a specified mass concentration using sunflower seed oil, stirring in a water bath at 70°C for 40 minutes; preparing other monomeric fragrances to a specified mass concentration using sunflower seed oil; adding the prepared monomeric fragrances according to the specified amount, stirring in a water bath at 45°C for 30 minutes to obtain the Osaka-style flavoring.

4. The application of the Osaka-style okonomiyaki flavoring according to claim 1 in snack foods.

5. The application according to claim 4, characterized in that, The amount of okonomiyaki flavoring added is 0.1-0.5 wt%.

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