Shark fin-flavored essence without seafood allergen component and preparation process of shark fin-flavored essence

Abstract

The invention discloses a shark fin flavor essence free of seafood allergen components and a preparation process of the shark fin flavor essence. The essence comprises the following components in percentage by weight: 0.5%-1% of L-alanine, 0.3%-0.8% of glycine, 0.1%-0.3% of disodium 5 '-inosinate, 0.1%-0.3% of disodium 5'-guanylate, 0.5%-2% of dietary fiber capsules, 2.3%-7% of a flavor enhancer, 30%-50% of propylene glycol and the balance of distilled water. The vivid shark fin taste can be simulated by blending various amino acids, nucleotides, organic acids, spices and other components. The essence can provide unique flavor and fragrance for foods, meets the requirements of consumers on shark fin-flavored delicious foods, does not need to use real shark fins, avoids allergy hazards caused by shark fin extracts, and can regulate the composition of intestinal flora, increase the number of beneficial bacteria and reduce the growth of harmful bacteria by adding dietary fibers. By improving the micro-ecological environment of the intestinal tract, the immunity of the intestinal tract can be improved, and the possibility of allergy is further reduced.

Description

Technical Field

[0001] The invention relates to the field of seafood flavors, and in particular to a shark fin flavor without seafood allergen components and a preparation process thereof. Background Art

[0002] Seafood allergy is a common food allergy reaction, and shark fin extracts in shark fin seafood flavors are an important factor in triggering allergies, which will pose a direct threat to the physical health of allergic individuals. For those with mild allergies, skin symptoms such as rashes, itching, and erythema may occur. These skin reactions will not only cause physical discomfort to patients, but may also affect their daily life and work. For example, itching may make it difficult for patients to concentrate and affect work efficiency; if the rash appears in obvious parts such as the face, it may also affect the patient's social and mental health.

[0003] In the food industry, the seafood allergy caused by shark fin extracts contained in shark fin seafood flavors may lead to food recalls and legal disputes. If food manufacturers do not clearly label the products as containing shark fin extracts or fail to take effective allergy warning measures, consumers may sue the manufacturers once they have allergic reactions. This will not only cause economic losses to the manufacturers, but also affect their reputation and market competitiveness. At the same time, food recalls will also cause huge economic losses to manufacturers and retailers, including product losses, transportation costs, handling costs, etc.

[0004] In addition, the use of shark fin extracts in shark fin seafood flavors can also have adverse effects on the environment. The acquisition of shark fins usually involves the killing of marine life such as sharks, which has caused serious damage to the marine ecological environment. Sharks are important species in the marine ecosystem and they play an important role in maintaining marine biodiversity and ecological balance. Overfishing of sharks will lead to a decrease in the number of shark populations, which in turn affects the stability of the entire marine ecosystem. In addition, the processing of shark fins will also produce a large amount of waste and pollutants, which will pollute the environment. Summary of the invention

[0005] In order to solve the above problems, the present invention provides a shark fin flavor essence without seafood allergen components. The flavor essence components are, by weight percentage, 0.5%-1% L-alanine, 0.3%-0.8% glycine, 0.1%-0.3% disodium 5'-inosinate, 0.1%-0.3% disodium 5'-guanylate, 0.5%-2% dietary fiber capsule, 2.3%-7% flavor enhancer, 30%-50% propylene glycol, and the rest is distilled water.

[0006] Furthermore, the flavoring agent is composed of succinic acid and spices, wherein, in terms of weight percentage, the succinic acid is 0.1%-0.5%, and the spices are 2%-6.5%.

[0007] Furthermore, the spices are composed of ginger oil, garlic oil, mushroom extract and yeast extract, wherein, by weight percentage, the ginger oil is 0.1%-0.3%, the garlic oil is 0.05%-0.2%, the mushroom extract is 1%-3%, and the yeast extract is 1%-3%.

[0008] Furthermore, the preparation method of the dietary fiber capsule comprises the following steps:

[0009] (1) Sieve the soluble dietary fiber powder and mix it with the protective agent in a ratio of 4:1. The mixing time is 10-20 minutes;

[0010] (2) placing the soluble dietary fiber powder processed in step (1) into a capsule filling machine, and filling the mixture of the soluble dietary fiber powder and the protective agent into a capsule shell made of gelatin;

[0011] (3) Place the filled capsules in an oven for drying at a temperature of 30-40°C for 2-6 hours.

[0012] The present application also provides a preparation process of a shark fin flavor essence free of seafood allergen components, comprising the following steps:

[0013] (1) Pour propylene glycol into a reaction kettle, turn on the stirrer, and then add L-alanine, glycine, 5'-inosinic acid disodium and 5'-guanylate disodium in sequence;

[0014] (2) the temperature of the reactor is continuously raised at a rate of 2-3° C. per minute. During the heating process, succinic acid, ginger oil, garlic oil, mushroom extract and yeast extract are sequentially added until the temperature of the reactor is raised to 50-60° C.;

[0015] (3) maintaining the stirring speed in step (1) unchanged, continuing the stirring reaction for 45-60 minutes, then stopping the heating and allowing the reactor to cool naturally to room temperature;

[0016] (4) Use a pH meter to ensure that the pH value of the mixed solution in step (3) is between 5 and 6, then slowly pour in distilled water. While pouring in the distilled water, pour in the dietary fiber capsules one by one while stirring until all the dietary fiber capsules are added.

[0017] Furthermore, the stirring speed in step (1) is 50-100 rpm, and the stirring time is 10-15 minutes.

[0018] Furthermore, the stirring speed in step (4) is 30-50 rpm.

[0019] Furthermore, in step (4), a thickener may be added while pouring distilled water, and the thickener is in an amount of 0.1% to 0.5% by weight.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] In this application, by allocating various amino acids, nucleotides, organic acids and spices and other ingredients, a realistic shark fin taste can be simulated. This flavor can provide unique flavor and aroma for food, meet consumers' demand for shark fin flavor delicacies, without the need to use real shark fins, thereby avoiding the damage to the marine ecological environment. At the same time, it avoids allergic hazards caused by shark fin extracts. At the same time, by adding dietary fiber capsules, the composition of intestinal flora can be adjusted, the number of beneficial bacteria can be increased, and the growth of harmful bacteria can be reduced. By improving the intestinal microecological environment, dietary fiber capsules can improve the immunity of the intestine and further reduce the possibility of allergies.

[0022] Additional aspects and advantages of the present invention will be given in part in the description which follows, and in part will be obvious from the description which follows, or may be learned through practice of the present invention. DETAILED DESCRIPTION

[0023] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] The present invention is described in more detail. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention. It should be noted that when an element is described as "fixed to" another element, it can be directly on the other element, or there can be one or more centered elements therebetween. When an element is described as "connected to" another element, it can be directly connected to the other element, or there can be one or more centered elements therebetween.

[0025] In the description of the present invention, it should be noted that the directions or positional relationships indicated by directional words such as "front, back, up, down, left, right", "lateral, vertical, vertical, horizontal" and "top, bottom" are only for the convenience of describing the present invention and simplifying the description. Unless otherwise stated, these directional words do not indicate or imply that the device or element referred to must have a specific direction or be constructed and operated in a specific direction, and therefore cannot be understood as limiting the scope of protection of the present invention; the directional words "inside and outside" refer to the inside and outside relative to the outline of each component itself. In the description of the present invention, it should be noted that the use of words such as "first" and "second" to define components is only for the convenience of distinguishing the corresponding components. If not otherwise stated, the above words have no special meaning and therefore cannot be understood as limiting the scope of protection of the present invention. In the description of the embodiments of the present application, the meaning of "multiple" is two or more, unless otherwise clearly and specifically defined.

[0026] Unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0027] In addition, the technical features involved in the different embodiments of the present application described below can be combined with each other as long as they do not conflict with each other.

[0028] The present application provides a shark fin flavor essence that does not contain seafood allergen components. The essence components are, by weight percentage, 0.5%-1% L-alanine, 0.3%-0.8% glycine, 0.1%-0.3% disodium 5'-inosinate, 0.1%-0.3% disodium 5'-guanylate, 0.5%-2% dietary fiber capsule, 2.3%-7% flavor enhancer, 30%-50% propylene glycol, and the rest is distilled water.

[0029] On the basis of the above embodiments, L-alanine and glycine are the basic flavoring substances of the present application, wherein the L-alanine has a significant flavor enhancement effect. In the present application, it can synergize with glycine to enhance the delicious taste of shark fin flavor. Its unique taste can make the shark fin flavor essence more mellow and rich, allowing consumers to feel a strong impact of umami when tasting. In addition, when co-existing with 5'-inosinic acid disodium and 5'-guanylate disodium, L-alanine can produce a strong synergistic flavor enhancement effect. This synergistic effect makes the umami of shark fin flavor essence more prominent, as if people can taste the delicious taste brought by real shark fin. Glycine has the characteristics of unique sweetness and sourness. In shark fin flavor essence, it can neutralize the sourness that other ingredients may bring, making the taste of the essence softer. At the same time, the sweetness of glycine can also add a mellow taste to the essence, making it more in line with the taste needs of consumers.

[0030] Further to the above examples, disodium 5'-inosinate and disodium 5'-guanylate are important flavor enhancers in the present application. When used together, they produce a synergistic effect, and the flavor enhancement effect is more significant. This synergistic effect can greatly enhance the flavor of shark fin flavor, presenting a richer and mellower flavor, as if people are tasting the delicious taste of real shark fin.

[0031] Further to the above embodiments, the role of dietary fiber capsules is to adjust the composition of intestinal flora, increase the number of beneficial bacteria, and reduce the growth of harmful bacteria. By improving the intestinal microecological environment, dietary fiber capsules can improve intestinal immunity and further reduce the possibility of allergies.

[0032] Further on the basis of the above embodiment, the flavor enhancer is composed of succinic acid and spices, wherein, in terms of weight percentage, the succinic acid is 0.1%-0.5%, and the spices are 2%-6.5%. The role of succinic acid is that it can synergize with the 5'-inosinic acid disodium and 5'-guanylic acid disodium in the present application. At the same time, succinic acid can be used as a buffer to adjust the pH of the present application to keep it within a suitable pH range, thereby providing a good acid-base environment for the integration of dietary fiber capsules.

[0033] On the basis of the above embodiment, the spices are composed of ginger oil, garlic oil, mushroom extract and yeast extract, wherein, by weight percentage, ginger oil is 0.1%-0.3%, garlic oil is 0.05%-0.2%, mushroom extract is 1%-3%, and yeast extract is 1%-3%. The ginger oil and garlic oil can add unique garlic and ginger flavors to it, enrich the taste level of the flavor, and simulate the effect of using garlic and ginger to season shark fin dishes; mushroom extract can increase the taste richness of shark fin flavor, making it have a fuller and more complex taste, as if you feel the rich taste when tasting real shark fin soup. Yeast extract can cooperate with other flavor components in shark fin flavor to enhance the overall aroma, making the fragrance of the flavor more intense and lasting.

[0034] Further on the basis of the above embodiment, the dietary fiber capsule is prepared by using soluble dietary fiber powder. Meanwhile, the soluble dietary fiber powder has good acid resistance. During the adding process of the present application, it can be avoided as much as possible from being affected by the weak acidic environment.

[0035] Further on the basis of the above embodiment, the preparation method of dietary fiber capsules can adopt the following steps: (1) sieving soluble dietary fiber powder and mixing with protective agent in a ratio of 4:1. The mixing time is 10-20 minutes; (2) putting the soluble dietary fiber powder processed in step (1) into a capsule filling machine, and filling the mixture of soluble dietary fiber powder and protective agent into a capsule shell made of gelatin; (3) placing the filled capsules in an oven for drying, the temperature is controlled at 30-40°C, and the drying time is 2-6 hours.

[0036] As can be seen from the above embodiments, in this application, by allocating various amino acids, nucleotides, organic acids and spices and other ingredients, a realistic shark fin taste can be simulated. This flavor can provide unique flavor and aroma for food, meet consumers' demand for shark fin flavor delicacies, without the need to use real shark fins, thereby avoiding the damage to the marine ecological environment. At the same time, it avoids allergic hazards caused by shark fin extracts. At the same time, by adding dietary fiber capsules, the composition of intestinal flora can be adjusted, the number of beneficial bacteria can be increased, and the growth of harmful bacteria can be reduced. By improving the intestinal microecological environment, dietary fiber can improve the immunity of the intestine and further reduce the possibility of allergies.

[0037] The present application also provides a preparation process of a shark fin flavor essence that does not contain seafood allergen ingredients, and its embodiment 1 includes the following steps: preparing 0.5% L-alanine, 0.8% glycine, 0.1% disodium 5'-inosinate, 0.3% disodium 5'-guanylate, 0.5% dietary fiber capsule, 0.5% succinic acid, 0.3% ginger oil, 0.05% garlic oil, 3% shiitake mushroom extract, 1% yeast extract, 30% propylene glycol, and the rest is distilled water; then pouring propylene glycol into a reactor, turning on the stirrer, and then adding L-alanine, glycine, disodium 5'-inosinate and disodium 5'-guanylate in sequence; adding L-alanine, glycine, disodium 5'-inosinate and disodium 5'-guanylate in sequence is to ensure dissolution uniformity and optimize the reaction process, because the L-alanine and glycine added first can provide a basic taste framework for the nucleotide substances added later. Disodium 5'-inosinate and disodium 5'-guanylate further enhance the umami taste on this basis. Avoid adding all ingredients at the same time, as this may make the synergistic effect too strong, resulting in an unnatural or overly strong taste. It should be noted that the stirrer should be kept stirring continuously during the addition process, preferably at 50-100 rpm, and the entire stirring time lasts for 10-15 minutes;

[0038] After the above steps are completed, the reactor is heated up continuously at a rate of 2-3°C per minute. During the heating process, succinic acid, ginger oil, garlic oil, mushroom extract and yeast extract are added in sequence. The slow heating rate of 2-3°C per minute can allow the heat-sensitive components in L-alanine, glycine, 5'-inosinic acid disodium and 5'-guanylate disodium to have enough time to adapt to temperature changes, reducing the risk of decomposition or deterioration caused by sudden temperature rise. In addition, slow heating can make the interaction between the components more gentle and orderly. In addition, adding succinic acid first can first construct the pH value of the entire reaction system and create a suitable environment for the reaction of subsequent components. Since ginger oil and garlic oil contain trace amounts of sulfur compounds, these sulfides react with shiitake mushroom extract and yeast extract, affecting the quality and stability of the flavor. Therefore, ginger oil and garlic oil need to be added first on the basis of succinic acid to allow the sulfur compounds contained in them to react with the amino groups in the amino acids to undergo nucleophilic reaction, and then shiitake mushroom extract and yeast extract are added. The above substances are poured in until the temperature of the reactor is raised to 50-60°C, and then the stirring speed is maintained at 50-100 rpm. After continuing the stirring reaction for 45-60 minutes, the heating is stopped and the reactor is naturally cooled to room temperature.

[0039] After the above steps are completed, use a pH detector to ensure that the pH value of the mixed solution in the above steps is between 5-6, then slowly pour in distilled water, and while pouring in distilled water, pour in the dietary fiber capsules one by one, while keeping stirring while adding until all the dietary fiber capsules are added. Putting in dietary fiber capsules one by one can minimize the occurrence of such collisions and ensure that the dietary fiber capsules remain intact during the addition process. Putting in capsules one by one can also give the capsules and the flavor more contact opportunities, thereby improving the mixing effect. During the addition process, as the capsules are added one by one, stirring is carried out at the same time to fully mix the capsules and the flavor. It should be noted that during the addition of the dietary fiber capsules, the stirring speed is 30-50 rpm. In addition, preferably, a thickener can also be added while pouring distilled water to adjust the viscosity of the solution. In terms of weight percentage, the thickener is 0.1%-0.5%.

[0040] The present application also provides a second preparation process of a shark fin flavor essence that does not contain seafood allergen ingredients, which differs from the first embodiment in that: 1% L-alanine, 0.3% glycine, 0.3% disodium 5'-inosinate, 0.1% disodium 5'-guanylate, 2% dietary fiber capsules, 0.1% succinic acid, 0.1% ginger oil, 0.2% garlic oil, 1% shiitake mushroom extract, 3% yeast extract, 30% propylene glycol, and the rest is distilled water.

[0041] The details of the exemplary embodiments described above are not limited to the embodiments described above, and the invention may be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be regarded as exemplary and non-restrictive in all respects, and the scope of the invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the invention.

Claims

1. A shark fin flavor essence without seafood allergen components, characterized in that: The components are as follows by weight percentage: 0.5%-1% L-alanine, 0.3%-0.8% glycine, 0.1%-0.3% disodium 5'-inosinate, 0.1%-0.3% disodium 5'-guanylate, 0.5%-2% dietary fiber capsule, 2.3%-7% flavor enhancer, 30%-50% propylene glycol, and the rest is distilled water.

2. The shark fin flavor essence without seafood allergen components according to claim 1, characterized in that: The flavor enhancer consists of succinic acid and spices, wherein, in terms of weight percentage, the succinic acid is 0.1%-0.5% and the spices are 2%-6.5%.

3. The shark fin flavor essence without seafood allergen components according to claim 2, characterized in that: The spice is composed of ginger oil, garlic oil, mushroom extract and yeast extract, wherein, by weight percentage, the ginger oil is 0.1%-0.3%, the garlic oil is 0.05%-0.2%, the mushroom extract is 1%-3%, and the yeast extract is 1%-3%.

4. The shark fin flavor essence without seafood allergen components according to claim 3, characterized in that: The preparation method of dietary fiber capsules comprises the following steps: (1) Sieve the soluble dietary fiber powder and mix it evenly with the protective agent in a ratio of 4:1 for 10-20 minutes; (2) placing the soluble dietary fiber powder processed in step (1) into a capsule filling machine, and filling the soluble dietary fiber powder and the protective agent mixture into a capsule shell made of gelatin; (3) Place the filled capsules in an oven for drying at a temperature of 30-40°C for 2-6 hours.

5. A process for preparing the shark fin flavor essence without seafood allergen components as claimed in claim 3, characterized in that: The steps include: (1) Pour propylene glycol into a reaction kettle, turn on the stirrer, and then add L-alanine, glycine, 5'-inosinic acid disodium and 5'-guanylic acid disodium in sequence; (2) the temperature of the reactor is continuously raised at a rate of 2-3° C. per minute. During the heating process, succinic acid, ginger oil, garlic oil, mushroom extract and yeast extract are sequentially added until the temperature of the reactor is raised to 50-60° C.; (3) Keeping the stirring speed in step (1) unchanged, continue stirring the reaction for 45-60 minutes, then stop heating and allow the reactor to cool naturally to room temperature; (4) Use a pH meter to ensure that the pH value of the mixed solution in step (3) is between 5 and 6, then slowly pour in distilled water. While pouring in the distilled water, pour in the dietary fiber capsules one by one while stirring until all the dietary fiber capsules are added.

6. The preparation process of the shark fin flavor essence without seafood allergen components according to claim 5, characterized in that: The stirring speed in step (1) is 50-100 rpm and the stirring time is 10-15 minutes.

7. The preparation process of the shark fin flavor essence without seafood allergen components according to claim 6, characterized in that: The stirring speed in step (4) is 30-50 rpm.

8. The preparation process of the shark fin flavor essence without seafood allergen components according to claim 7, characterized in that: In step (4), a thickener may be added while pouring distilled water, and the thickener is 0.1%-0.5% by weight.