European-style spicy flavor essence as well as preparation method and application thereof

Abstract

The invention relates to the technical field of food additives, and discloses European-style spicy flavor essence as well as a preparation method and application thereof. The invention discloses European style spicy flavor essence. Comprising the following preparation raw materials: lactic acid, hexanoic acid, butyric acid, ginger oleoresin, distilled ginger oil, allyl isothiocyanate, garlic oil, geranium oil, clove branch oil, black pepper oil, black pepper oleoresin, celery seed oil, fennel oil, linalool, diallyl sulfide, diallyl disulfide, coriander seed oil, myristica oil, p-cresol and caprylic capric triglyceride. The European-style spicy flavor essence provided by the invention can be used for preparing European-style spicy flavor seasonings, and is rich in characteristic flavor and small in dosage in the seasonings; the European style spicy flavor seasoning powder provided by the invention is high in taste coordination degree, vivid in flavor, good in temperature resistance and small in dosage in food; the daily requirements of consumers for preparing European style spicy flavor food can be met.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, and in particular to a European-style spicy flavor essence and a preparation method and application thereof. Background Art

[0002] European spicy flavor is not limited to the use of chili or chili powder, but may also include mustard, black pepper, ginger, garlic, thyme, rosemary and other spices and herbs. These spices each have a unique aroma and spiciness, adding a sense of depth to the flavor of the dish. European spicy flavor can be paired with most traditional European dishes, such as stew, sausage, cheese, etc. On the basis of maintaining the original flavor, by adding the right amount of spicy seasoning to improve it, you can create a familiar and novel taste. At the same time, some Western dishes that are very popular in the Asian market have also incorporated European spicy elements, such as spicy seafood pasta, spicy roast duck breast, Italian spicy sausage, etc.

[0003] However, it is difficult to ensure the taste and mouthfeel of European spicy flavors by mixing spices or herbs by yourself, so European spicy flavor foods are limited to restaurants or fast food such as instant noodles. Therefore, providing a European spicy flavor essence is of great significance for simplifying the matching process of European spicy spices, broadening the consumer enjoyment of European spicy flavor foods, and meeting consumer needs. Summary of the invention

[0004] The present invention aims to solve at least one of the above-mentioned technical problems existing in the prior art. To this end, one of the purposes of the present invention is to provide a European spicy flavor essence; the second purpose of the present invention is to provide a preparation method of the European spicy flavor essence; the third purpose of the present invention is to provide an application of the European spicy flavor essence; the fourth purpose of the present invention is to provide a European spicy flavor seasoning powder.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is:

[0006] The first aspect of the present invention provides a European spicy flavor essence, comprising the following preparation raw materials: lactic acid, caproic acid, butyric acid, ginger oleoresin, distilled ginger oil, allyl isothiocyanate, garlic oil, geranium oil, clove branch oil, black pepper oil, black pepper oleoresin, celery seed oil, fennel oil, linalool, diallyl sulfide, diallyl disulfide, coriander seed oil, nutmeg oil, p-cresol and caprylic decanoate.

[0007] Preferably, the European spicy flavor essence is composed of the following raw materials in percentage by mass:

[0008]

[0009]

[0010] The balance is caprylic / decanoic acid glyceride.

[0011] Further preferably, the European spicy flavor essence is composed of the following raw materials in percentage by mass:

[0012]

[0013]

[0014] The balance is caprylic / decanoic acid glyceride.

[0015] More preferably, the European spicy flavor essence is composed of the following raw materials in percentage by mass:

[0016] The balance is caprylic / decanoic acid glyceride.

[0017] The second aspect of the present invention provides a method for preparing the European spicy flavor essence according to the first aspect of the present invention, comprising the following steps:

[0018] The prepared raw materials are mixed to obtain the European-style spicy flavor essence.

[0019] The third aspect of the present invention provides the use of the European spicy flavor essence described in the first aspect of the present invention in food.

[0020] Preferably, the amount of the European spicy flavor essence added to the food is 0.05-8wt%; further preferably, the amount of the European spicy flavor essence added to the food is 0.05-5wt%.

[0021] Preferably, the food includes condiments and meat products.

[0022] The fourth aspect of the present invention provides a European spicy flavor seasoning powder, comprising the European spicy flavor essence described in the first aspect of the present invention.

[0023] Preferably, the European spicy flavor seasoning powder is made from the following raw materials in percentage by mass: edible salt 15-30%, monosodium glutamate 5-10%, black pepper powder 1-5%, ginger powder 5-10%, garlic powder 1-5%, food-grade silicon dioxide 1-2%, citric acid monohydrate 1-2%, maltodextrin 50-60%, and European spicy flavor essence 0.05-8%.

[0024] Further preferably, the European spicy flavor seasoning powder is made from the following raw materials in percentage by mass: edible salt 15-25%, monosodium glutamate 5-8%, black pepper powder 1-3%, ginger powder 8-10%, garlic powder 1-3%, food-grade silicon dioxide 1-2%, citric acid monohydrate 1-2%, maltodextrin 50-55%, and European spicy flavor essence 1-5%.

[0025] Preferably, the amount of the European spicy flavor seasoning powder added to the food is 1-5wt%; further preferably, the amount of the European spicy flavor seasoning powder added to the food is 1-2wt%.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The European spicy flavor essence provided by the present invention can be used for the preparation of European spicy flavor condiments, has a strong characteristic flavor, and is used in a small amount in the condiments; the European spicy flavor seasoning powder provided by the present invention has a high taste coordination, a realistic flavor, and good temperature resistance, and is used in a small amount in food; and can meet the daily needs of consumers for making European spicy flavor foods by themselves. DETAILED DESCRIPTION

[0028] The present invention is further described in detail below by specific examples. The raw materials, reagents or devices used in the examples can be obtained from conventional commercial sources or by prior art methods unless otherwise specified. Unless otherwise specified, the experiments or test methods are conventional methods in the art.

[0029] Example 1

[0030] This example prepares a European spicy flavor essence, and the raw material composition is shown in Table 1:

[0031] Table 1 Example 1 European spicy flavor raw material composition

[0032]

[0033]

[0034] The European spicy flavor essence is prepared by the following steps: the raw materials in Table 1 are mixed to obtain the European spicy flavor essence.

[0035] Example 2

[0036] This example prepares a European spicy flavor essence, and the raw material composition is shown in Table 2:

[0037] Table 2 Example 2 European spicy flavor essence raw material composition

[0038]

[0039]

[0040] The European spicy flavor essence is prepared by the following steps: the raw materials in Table 2 are mixed to obtain the European spicy flavor essence.

[0041] Example 3

[0042] This example prepares a European spicy flavor essence, and the raw material composition is shown in Table 3:

[0043] Table 3 European spicy flavor raw material composition in Example 3

[0044]

[0045]

[0046] The European spicy flavor essence is prepared by the following steps: the raw materials in Table 3 are mixed to obtain the European spicy flavor essence.

[0047] Example 4

[0048] This embodiment prepares a European-style spicy flavor seasoning powder, and the raw material composition is shown in Table 4:

[0049] Table 4 Example 4 European spicy flavor seasoning powder raw material composition

[0050]

[0051] The preparation method is as follows: the raw materials in Table 4 are mixed to obtain European-style spicy flavor seasoning powder.

[0052] Example 5

[0053] This embodiment prepares a European-style spicy flavor seasoning powder, and the raw material composition is shown in Table 5:

[0054] Table 5 Example 5 Chinese and European spicy flavor seasoning powder raw material composition

[0055] raw material Mass percentage (%) Salt 18 MSG 8 Black pepper 2 ginger powder 10 Garlic powder 3 Food Grade Silica 2 Citric acid monohydrate 2 Maltodextrin 52 Example 1 European spicy flavor essence 3

[0056] The preparation method is as follows: the raw materials in Table 5 are mixed to obtain European-style spicy flavor seasoning powder.

[0057] Example 6

[0058] This embodiment prepares a European-style spicy flavor seasoning powder, and the raw material composition is shown in Table 6:

[0059] Table 6 Example 6 Chinese and European spicy flavor seasoning powder raw material composition

[0060] raw material Mass percentage (%) Salt 16 MSG 8 Black pepper 3 ginger powder 10 Garlic powder 3 Food Grade Silica 2 Citric acid monohydrate 2 Maltodextrin 55 Example 1 European spicy flavor essence 1

[0061] The preparation method is as follows: the raw materials in Table 5 are mixed to obtain European-style spicy flavor seasoning powder.

[0062] Application Examples

[0063] Application Examples 1-4 prepared sausages according to conventional methods. In Application Examples 1-3, the European spicy flavor seasoning powder prepared in Examples 4-6 was added respectively. In Application Example 4, no flavor was added, and the difference was supplemented with water. The raw material composition of the sausages in Application Examples 1-4 is shown in Table 7:

[0064] Table 7 Raw material composition of sausages in Application Examples 1-4

[0065]

[0066] Sensory evaluation

[0067] After the sausages in Application Examples 1-4 were baked at 180°C for 15 minutes, a sensory evaluation panel consisting of 50 people evaluated the spicy flavor, harmony, European spicy flavor authenticity and preference of the sausages. The scoring was based on a 10-point system, and the average value was taken after the 50 people scored individually.

[0068] Table 8 Sensory evaluation results of sausages in Application Examples 1-4

[0069] Evaluation indicators Application Example 1 Application Example 2 Application Example 3 Application Example 4 Spicy flavor 9.22 9.16 9.08 4.68 Coordination 8.68 8.40 8.80 9.28 Realism 9.12 8.98 8.92 3.90 Likeability 9.30 9.10 9.10 8.28

[0070] Table 8 shows the sensory evaluation results of the sausages in Application Examples 1-4. It can be seen from Table 8 that the European spicy flavor essence provided by the present invention is added to the seasoning base at a ratio of 1-5wt% to obtain a seasoning powder with a European spicy flavor. The seasoning powder is added to the sausage base at a ratio of about 1wt% to obtain a spicy and realistic European spicy flavor sausage product. Compared with ordinary sausages without adding European spicy flavor seasoning powder, the characteristic flavor is increased while the taste coordination level is equivalent, which is more popular with consumers. The seasoning has good temperature resistance. After high-temperature baking, it has a strong characteristic flavor. Although the baking process will produce roasted and burnt aromas, the interference between flavors is easy to form a multi-layered flavor, which will have a certain impact on the European spicy flavor, but the flavor loss of the sausage product is relatively small, and the flavor is durable, which can meet the needs of consumers to prepare European spicy flavor food by themselves.

Claims

1. A European spicy flavor essence, characterized in that: The preparation method comprises the following raw materials: lactic acid, caproic acid, butyric acid, ginger oleoresin, distilled ginger oil, allyl isothiocyanate, garlic oil, geranium oil, clove branch oil, black pepper oil, black pepper oleoresin, celery seed oil, fennel oil, linalool, diallyl sulfide, diallyl disulfide, coriander seed oil, nutmeg oil, p-cresol and caprylic decanoate glyceride.

2. The European spicy flavor essence according to claim 1, characterized in that: The European spicy flavor essence is composed of the following raw materials in percentage by mass: The balance is caprylic / decanoic acid glyceride.

3. The European spicy flavor essence according to claim 1, characterized in that: The European spicy flavor essence is composed of the following raw materials in percentage by mass: The balance is caprylic / decanoic acid glyceride.

4. The European spicy flavor essence according to claim 1, characterized in that: The European spicy flavor essence is composed of the following raw materials in percentage by mass: The balance is caprylic / decanoic acid glyceride.

5. The method for preparing the European spicy flavor essence according to any one of claims 1 to 4, characterized in that: The following steps are involved: The prepared raw materials are mixed to obtain the European-style spicy flavor essence.

6. Use of the European spicy flavor essence according to any one of claims 1 to 4 in food.

7. The use according to claim 6, characterized in that: The amount of the European spicy flavor essence added to the food is 0.05-8wt%.

8. A European spicy flavor seasoning powder, characterized in that: The invention comprises the European spicy flavor essence as described in any one of claims 1 to 4.

9. The European spicy flavor seasoning powder according to claim 8, characterized in that: The European spicy flavor seasoning powder is prepared from the following raw materials in percentage by mass: 15-30% edible salt, 5-10% monosodium glutamate, 1-5% black pepper powder, 5-10% ginger powder, 1-5% garlic powder, 1-2% food-grade silicon dioxide, 1-2% monohydrate citric acid, 50-60% maltodextrin, and 0.05-8% European spicy flavor essence.

10. The European spicy flavor seasoning powder according to claim 8 or 9, characterized in that: The European spicy flavor seasoning powder is added to food in a proportion of 1-5wt%.

Images