Nutritionally enhanced chicken essence and preparation method thereof

Abstract

The present invention provides a nutritionally enhanced chicken essence and a preparation method thereof, which is made from the following raw materials: 20-35 parts by weight of chicken extract; 10-20 parts by weight of chicken bone extract; 0.5-2 parts by weight of flavor nucleotide disodium; 5-15 parts by weight of monosodium glutamate; 10-20 parts by weight of starch; 3.5-10 parts by weight of nutritional enhancers, which include vitamins, minerals and dietary fiber; 0.2-1 parts by weight of gamma-aminobutyric acid; 5-10 parts by weight of edible salt; 2-5 parts by weight of white granulated sugar; 1-3 parts by weight of spices; 0.05-0.2 parts by weight of antioxidants; and 0.1-0.5 parts by weight of anti-caking agents. The nutritionally enhanced chicken essence of the present invention is added with a variety of nutrients, and has a rich and delicious flavor; the nutrition is stable, the product is not easy to agglomerate, and the particles are uniform and have good solubility.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a nutritionally enhanced chicken essence and a preparation method thereof. Background Art

[0002] Chicken essence, a common umami seasoning, holds a crucial place in both daily life and the food industry. Whether it's home cooking or elaborate restaurant dishes, chicken essence, with its unique umami flavor, adds a rich, complex flavor to any dish and is a favorite among consumers. In the food industry, chicken essence is widely used in the production of instant noodles, frozen foods, sauces, and other products, becoming a key ingredient in enhancing product flavor. Traditional chicken essence is primarily made from chicken meal and chicken bone extract, supplemented with various flavor enhancers and fillers. Its core function is to impart a savory flavor to dishes. However, with the development of society and the improvement of people's living standards, consumers are increasingly concerned about health and nutrition, and the limitations of traditional chicken essence are becoming increasingly apparent. Its nutritional profile is relatively limited, primarily focused on providing umami flavor and a limited amount of nutrients derived from the chicken and bones, which cannot meet the diverse nutritional needs of the human body. In today's fast-paced lifestyle, some people face nutritional imbalances. They hope to supplement their daily cooking with chicken essence to supplement vitamins, minerals, and other nutrients, achieving both flavor enhancement and nutritional benefits.

[0003] In terms of the prior art, although there is a constant stream of research on improvements to chicken essence, there are still many shortcomings. Some chicken essence products simply increase the amount of certain nutrients added, but ignore the complex interactions between the nutrients. Some chicken essences with added vitamins are easily oxidized and inactivated during storage due to the unstable nature of the vitamins, resulting in a significant reduction in the nutritional efficacy of the final product. There is also a lack of in-depth research on the absorption and utilization rate of nutrients. For example, when minerals are added in the form of ordinary inorganic salts, the human body has a low absorption efficiency. Some chicken essences are not refined enough in the preparation process. During the processing, improper operations such as high temperature and long-term processing not only result in the product's flavor not being strong enough, but also cause a large loss of nutrients. Therefore, the present invention aims to learn from existing experience, conduct in-depth research on the nutritional fortification and preparation process optimization of chicken essence, develop a nutritionally fortified chicken essence and a preparation method thereof, to meet market demand and address the defects of the prior art. Summary of the Invention

[0004] Based on the technical problems described above, the present invention aims to provide a nutritionally fortified chicken bouillon and a method for its preparation. The bouillon retains the delicious flavor of traditional chicken bouillon while enhancing its nutritional value with the addition of various nutrients, such as vitamins, minerals, and dietary fiber. Furthermore, the preparation method controls process parameters to ensure the stability and effectiveness of nutrients and prevent loss during processing and storage, thereby improving product quality and meeting the nutritional needs of different populations.

[0005] The present invention has been completed after intensive and careful research.

[0006] Specifically, according to one aspect of the present invention, a nutritionally fortified chicken bouillon is provided, wherein the nutritionally fortified chicken bouillon is prepared from the following raw materials:

[0007] 20-35 parts by weight of chicken extract;

[0008] 10-20 parts by weight of chicken bone extract;

[0009] 0.5-2 parts by weight of disodium flavor nucleotide;

[0010] 5-15 parts by weight of sodium glutamate;

[0011] 10-20 parts by weight of starch;

[0012] 3.5-10 parts by weight of a nutritional enhancer, wherein the nutritional enhancer comprises vitamins, minerals and dietary fiber;

[0013] 0.2-1 parts by weight of gamma-aminobutyric acid;

[0014] 5-10 parts by weight of edible salt;

[0015] 2-5 parts by weight of white granulated sugar;

[0016] 1-3 parts by weight of spices;

[0017] 0.05-0.2 parts by weight of an antioxidant; and 0.1-0.5 parts by weight of an anti-caking agent.

[0018] According to another aspect of the present invention, a method for preparing a nutritionally enhanced chicken bouillon is provided, the method comprising the following steps:

[0019] The chicken is stewed at 120-130° C. and a pressure of 0.15-0.2 MPa for 1-2 hours, filtered, and concentrated to prepare a chicken extract;

[0020] The ground chicken bones are enzymatically hydrolyzed with papain at 50-60° C. for 3-5 hours to inactivate the enzyme, and then the residue is removed by filtration to prepare a chicken bone extract;

[0021] The raw materials are weighed and mixed according to the following formula to obtain a raw material mixture: 20-35 parts by weight of chicken extract; 10-20 parts by weight of chicken bone extract; 0.5-2 parts by weight of disodium flavor nucleotides; 5-15 parts by weight of monosodium glutamate; 10-20 parts by weight of starch; 3.5-10 parts by weight of a nutritional enhancer, wherein the nutritional enhancer comprises vitamins, minerals and dietary fiber; 0.2-1 parts by weight of gamma-aminobutyric acid; 5-10 parts by weight of edible salt; 2-5 parts by weight of white granulated sugar; 1-3 parts by weight of spices; 0.05-0.2 parts by weight of an antioxidant; and 0.1-0.5 parts by weight of an anti-caking agent; and the raw material mixture is granulated.

[0022] As mentioned above, the present invention aims to solve the many technical problems existing in traditional chicken essence. On the one hand, traditional chicken essence has a single nutritional component and is difficult to meet the growing health and nutritional needs of consumers, especially in terms of the supplementation of nutrients such as vitamins and minerals. On the other hand, some existing improved chicken essence products are lacking in research on the stability of nutritional components, absorption utilization rate and compatibility with other ingredients. For example, some chicken essences with added vitamins are easily oxidized and inactivated, and some chicken essences have rough preparation processes, resulting in insufficient flavor and large loss of nutrients. The present invention is committed to the research and development of new nutritional fortified chicken essences and preparation methods thereof to remedy these defects and provide chicken essence products that are nutritious, good in flavor and stable in quality.

[0023] Specifically, according to one aspect of the present invention, a nutritionally fortified chicken essence is provided, which is made from the following raw materials: 20-35 parts by weight of chicken extract; 10-20 parts by weight of chicken bone extract; 0.5-2 parts by weight of disodium flavor nucleotides; 5-15 parts by weight of monosodium glutamate; 10-20 parts by weight of starch; 3.5-10 parts by weight of a nutritional enhancer, wherein the nutritional enhancer comprises vitamins, minerals and dietary fiber; 0.2-1 parts by weight of gamma-aminobutyric acid; 5-10 parts by weight of edible salt; 2-5 parts by weight of white granulated sugar; 1-3 parts by weight of spices; 0.05-0.2 parts by weight of an antioxidant; and 0.1-0.5 parts by weight of an anti-caking agent.

[0024] According to the technical solution of the present invention, chicken extract is an important source of chicken essence flavor. It is obtained by extracting and concentrating high-quality chicken. Chicken is rich in nutrients such as protein, multiple amino acids, and B vitamins. During the extraction process, high-temperature and high-pressure stewing is used to fully dissolve the nutrients and flavor substances in the chicken. Chicken extract imparts a rich meaty aroma and mellow umami flavor to chicken essence, and its quality directly affects the overall flavor and quality of the chicken essence. Preferably, the chicken extract is prepared by stewing chicken at 120-130°C and a pressure of 0.15-0.2MPa for 1-2 hours.

[0025] According to the technical solution of the present invention, chicken bone extract is made from chicken bones through processes such as enzymatic hydrolysis and concentration. Chicken bones are rich in nutrients such as collagen, calcium, and phosphorus. Enzymatic hydrolysis using papain can break down macromolecular substances such as proteins in chicken bones into small molecular peptides and amino acids, which not only improves the utilization rate of nutrients but also increases the umami flavor and mellow taste of chicken essence. The chicken bone extract and chicken meat extract work together to make the chicken essence more rich and full-bodied. Preferably, the chicken bone extract is prepared by the following method: ground chicken bones are enzymatically hydrolyzed with papain at 50-60°C for 3-5 hours, thereby inactivating the enzyme, and then filtering to remove the residue.

[0026] According to the technical solution of the present invention, disodium guanylate is a flavor enhancer composed of disodium inosinate (IMP) and disodium guanylate (GMP). It has a strong flavor-enhancing effect, enhancing the umami flavor of chicken essence, making the flavor more intense and long-lasting. Disodium guanylate works synergistically with ingredients such as chicken extract and chicken bone extract to significantly improve the flavor quality of chicken essence, making the flavor more mellow and natural.

[0027] According to the technical solution of the present invention, monosodium glutamate, also known as MSG, is a common flavor enhancer. It can enhance the umami flavor of food, making it more delicious and palatable. In chicken bouillon, monosodium glutamate works in conjunction with other flavor enhancers, such as disodium ribonucleotides, to further enrich the umami flavor of the bouillon, making the flavor more mellow and harmonious.

[0028] According to the technical solution of the present invention, starch primarily serves as a filler and binder in chicken bouillon. It can adjust the texture and fluidity of the bouillon, making the bouillon granules more uniform and stable. It also protects nutrients to a certain extent, reducing nutrient loss during processing and storage. Commonly used starches include corn starch and potato starch. Different starches have different properties and can be selected and combined according to product requirements. Preferably, the starch is one or more of corn starch, potato starch, or tapioca starch.

[0029] According to the technical solution of the present invention, nutritional fortification type chicken bouillon comprises nutritional fortification agent, and described nutritional fortification agent comprises vitamin, mineral substance and dietary fiber.Vitamin mixture (0.5-2 weight portion) comprises multivitamin, as vitamin A, vitamin B family (vitamin B1, B2, B6, B12), vitamin C, vitamin D, vitamin E etc.These vitamins play an important role in the physiological function of human body, as vitamin A is beneficial to eyesight, vitamin C has antioxidant effect, and vitamin D contributes to the absorption of calcium etc.Multivitamin is added to chicken bouillon according to a certain proportion, can meet the demand of human body to different vitamins.Preferably, described vitamin comprises the vitamin A of 0.1-0.15 weight portion, the vitamin B1 of 0.05-0.08 weight portion, the vitamin C of 0.5-0.7 weight portion, the vitamin D of 0.1-0.15 weight portion and the vitamin E of 0.195-0.332 weight portion.

[0030] According to the technical solution of the present invention, mineral mixture (1-3 weight portion) contains mineral elements such as calcium, iron, zinc, magnesium. In order to improve the absorption and utilization rate of mineral, mineral is added in the form of organic salt or chelate. For example, calcium exists in the form of calcium citrate, iron exists in the form of ferrous fumarate, zinc exists in the form of zinc gluconate, and magnesium exists in the form of magnesium citrate. The minerals in these organic salt or chelate forms are more easily absorbed by the human body and can better play their nutritional role. Preferably, the mineral comprises one or more of the calcium, iron, zinc and magnesium that exist in the form of organic salt or chelate. Preferably, in the mineral, calcium exists in the form of calcium citrate, iron exists in the form of ferrous fumarate, zinc exists in the form of zinc gluconate, and magnesium exists in the form of magnesium citrate.

[0031] According to the technical solution of the present invention, the dietary fiber (2-5 parts by weight) can be selected from soluble dietary fibers such as inulin and oligofructose. Dietary fiber has the effects of promoting intestinal motility, increasing satiety, and regulating intestinal flora. Adding dietary fiber to chicken essence not only increases the nutritional value of chicken essence, but also meets the pursuit of healthy diet by modern consumers. Preferably, the dietary fiber is inulin or oligofructose.

[0032] According to the technical solution of the present invention, the nutritionally fortified chicken essence contains gamma-aminobutyric acid (GABA). The present inventors surprisingly discovered during research that adding a specific amount of GABA can enhance the umami flavor, nutritional stability, and product solubility of MSG. GABA, a naturally occurring non-protein amino acid, plays a key role in the nutritionally fortified chicken essence of the present invention. Its use in chicken essence is not only based on its positive impact on umami flavor, nutritional stability, and product solubility, but also demonstrates the present invention's breakthrough in technological innovation. Without being bound by theory, it is believed that from the perspective of enhancing umami, the unique chemical structure of GABA enables it to interact with taste receptors, thereby enhancing the umami perception of chicken essence. Traditional chicken essence mainly relies on ingredients such as chicken extract, disodium glutamate, and monosodium glutamate to provide umami, but the addition of GABA further enriches the umami layer, making the umami flavor of chicken essence more rich and mellow. It can enhance the transmission of umami signals by changing the ion channel activity of taste neurons, thereby enhancing the overall umami experience. This enhanced umami flavor isn't simply a result of additive effects; rather, it works synergistically with other umami ingredients to create a richer, more complex umami flavor, satisfying consumers' heightened umami expectations. GABA enhances nutrient stability through its antioxidant and metal ion chelating properties. Nutrients in chicken essence, such as vitamins and minerals, are susceptible to oxidation and other chemical reactions, leading to inactivation or loss during processing and storage. GABA, through its antioxidant properties, inhibits the production of free radicals and reduces oxidative damage to nutrients. It can also form stable complexes with metal ions, preventing metal-catalyzed degradation reactions of nutrients. For example, it can bind to iron ions, inhibiting iron-induced vitamin C oxidation, effectively preserving the nutrients in chicken essence and ensuring a more complete nutritional intake. GABA also plays a significant role in improving product solubility. In practice, the solubility of chicken essence directly impacts its ease of use and effectiveness. GABA can modify the surface properties of chicken bouillon particles, reducing the interaction between particles and thereby improving their dispersibility and solubility in water. This allows the bouillon to dissolve quickly in cooking water and distribute evenly throughout the dish, avoiding clumping or uneven distribution caused by poor solubility. Good solubility improves production efficiency and product quality, both in home cooking and in food production. However, the dosage of GABA needs to be strictly controlled within the range of 0.2-1 parts by weight. Too little addition will not fully realize its effects of enhancing umami flavor, stabilizing nutrients, and improving solubility; while excessive addition can increase costs and may affect the overall flavor balance of the bouillon, resulting in an unpleasant taste or odor.Through extensive experimentation and research, the present invention determined this optimal addition range, ensuring the effective use of GABA in chicken bouillon. To achieve a good balance between flavor, nutritional stability, and product solubility, the nutritionally fortified chicken bouillon contains 0.3-0.8 parts by weight, and more preferably 0.5-0.7 parts by weight, of GABA.

[0033] According to the technical solution of the present invention, the nutritionally fortified chicken essence also contains other additives. Specifically, table salt (5-10 parts by weight) adjusts the saltiness of the chicken essence, making the flavor of the chicken essence more balanced. The amount of table salt added needs to be adjusted according to the taste and needs of the product to achieve the best flavor effect. White sugar (2-5 parts by weight) increases the sweetness of the chicken essence, balances the flavor, and makes the chicken essence taste richer and softer. The addition of white sugar can neutralize the saltiness and other flavors in the chicken essence, making the taste more harmonious. Spices (1-3 parts by weight) include ginger powder, garlic powder, white pepper powder, star anise powder, cinnamon powder, etc. Spices can give the chicken essence a unique aroma and flavor, increasing the flavor diversity of the chicken essence. Different spices have different flavor characteristics. By properly combining spices, different flavors can be created to meet the taste requirements of different consumers. Antioxidants (0.05-0.2 parts by weight) are selected from natural antioxidants such as vitamin C palmitate and rosemary extract. Antioxidants can prevent nutrients from being oxidized during storage and extend the shelf life of the product. Natural antioxidants have the advantages of high safety and being beneficial to human health, and meet the requirements of modern consumers for the safety of food additives. Anticaking agents (0.1-0.5 parts by weight) such as silicon dioxide can prevent chicken essence from caking during storage, maintain the loose state of chicken essence, and improve the fluidity and ease of use of the product. The amount of anticaking agent added needs to be reasonably adjusted according to the characteristics and storage conditions of the product to ensure that the chicken essence will not caking during storage and use. Preferably, the mass ratio of ginger powder, garlic powder, white pepper powder, star anise powder and cinnamon powder in the spices is 1:1:1:0.8:0.8.

[0034] According to another aspect of the present invention, a method for preparing a nutritionally enhanced chicken bouillon is provided, the method comprising the following steps:

[0035] The chicken is stewed at 120-130° C. and a pressure of 0.15-0.2 MPa for 1-2 hours, filtered, and concentrated to prepare a chicken extract;

[0036] The ground chicken bones are enzymatically hydrolyzed with papain at 50-60° C. for 3-5 hours to inactivate the enzyme, and then the residue is removed by filtration to prepare a chicken bone extract;

[0037] The raw materials are weighed and mixed according to the following formula to obtain a raw material mixture: 20-35 parts by weight of chicken extract; 10-20 parts by weight of chicken bone extract; 0.5-2 parts by weight of disodium flavor nucleotides; 5-15 parts by weight of monosodium glutamate; 10-20 parts by weight of starch; 3.5-10 parts by weight of a nutritional enhancer, wherein the nutritional enhancer comprises vitamins, minerals and dietary fiber; 0.2-1 parts by weight of gamma-aminobutyric acid; 5-10 parts by weight of edible salt; 2-5 parts by weight of white granulated sugar; 1-3 parts by weight of spices; 0.05-0.2 parts by weight of an antioxidant; and 0.1-0.5 parts by weight of an anti-caking agent; and the raw material mixture is granulated.

[0038] Specifically, according to the technical solution of the present invention, fresh chicken is washed, fat and impurities on the surface are removed, and the chicken is cut into pieces of appropriate size. The chicken pieces are placed in a pressure cooker, and an appropriate amount of water is added according to the ratio of chicken to water of 1: (3-5). Stew for 1-2 hours under conditions of 120-130°C and 0.15-0.2MPa. The high temperature and high pressure environment can accelerate the dissolution of nutrients and flavor substances in the chicken, making the taste of the chicken extract more intense. After stewing, the chicken soup is filtered through a filtering device to remove chicken residue to obtain a preliminary chicken extract. The preliminary extract is then concentrated under reduced pressure to achieve a solid content of 40-50%, thereby obtaining a concentrated chicken extract. The reduced pressure concentration can be carried out at a lower temperature to reduce the loss of nutrients while increasing the concentration of the extract.

[0039] In addition, the chicken bones are cleaned and broken into small pieces to increase the surface area for enzymatic hydrolysis. The chicken bones are placed in a reactor, and an appropriate amount of water is added at a ratio of 1:1 (4-6) per bone. Papain is also added at a concentration of 0.1-0.3% (by weight) of the bone mass. Enzymatic hydrolysis is carried out at 50-60°C for 3-5 hours. Papain specifically breaks down the protein in the chicken bones, converting it into small peptides and amino acids, thereby increasing the utilization rate of the nutrients in the bones. After the enzymatic hydrolysis is complete, the reactor temperature is raised to 90-100°C and maintained for 10-15 minutes to inactivate the papain and prevent further enzyme action, which could lead to unstable product quality. The enzymatic hydrolyzate is then filtered through a filtration device to remove bone residue, yielding a preliminary chicken bone extract. The preliminary extract is then concentrated under reduced pressure to a solids content of 30-40%, yielding a concentrated chicken bone extract.

[0040] Preferably, the method for preparing the nutritionally fortified chicken bouillon according to the present invention further includes a pretreatment step of the nutritional enhancer. Specifically, the vitamin mixture is premixed with an appropriate amount of starch. Starch can serve as a carrier, reducing interactions between vitamins and improving their stability. It also helps to more evenly distribute the vitamins in the chicken bouillon, improving the product's quality and stability. The mineral mixture is then dissolved in an appropriate amount of water to form a mineral solution. This allows for better dispersion of the minerals in the chicken bouillon, increasing their absorption and utilization.

[0041] Subsequently, according to the formula, concentrated chicken extract, concentrated chicken bone extract, disodium ribonucleotide, monosodium glutamate, starch, edible salt, white granulated sugar, spices, antioxidants, anticaking agents, and pretreated nutritional enhancers and gamma-aminobutyric acid are accurately weighed. Preferably, the other raw materials except gamma-aminobutyric acid are first added to a mixing device, and stirred at a stirring speed of 120-180 rpm for 15-25 minutes at room temperature to make the raw materials preliminarily mixed. Then add gamma-aminobutyric acid and continue stirring for 10-15 minutes to ensure that all raw materials are fully mixed. The control of stirring speed and time is crucial for the uniform mixing of raw materials, and suitable stirring conditions can ensure the quality consistency of chicken essence products.

[0042] Finally, the mixed material is granulated in a granulator. Extrusion granulation is performed using a 1-3 mm aperture in the granulation die, resulting in granules with a diameter of 1-3 mm. Water may be added as needed during the granulation process to ensure proper granulation. The granules exhibit good fluidity and solubility, making them easy to store and use. The granules are then dried in a fluidized bed dryer at 60-80°C to reduce the moisture content to 3-5%. The drying process removes moisture from the granules, extending the product's shelf life while ensuring consistent quality.

[0043] Compared with the prior art in this field, the advantages of the present invention are:

[0044] 1. A variety of nutritional enhancers are added, including multiple vitamins, minerals, and dietary fiber. Vitamins are formulated according to the daily nutritional requirements of the human body, and minerals are added in the form of organic salts or chelates to improve absorption and utilization. This meets the nutritional needs of different groups, such as children's growth and development, adults' daily supplementation, and the elderly's special mineral needs. This overcomes the nutritional limitation of traditional chicken essence.

[0045] 2. Using high-quality chicken and chicken bone extract as the main ingredients, combined with flavor enhancers such as disodium ribonucleotides and monosodium glutamate, as well as a variety of spices, the synergistically enhances the overall flavor, giving the chicken essence a rich chicken flavor and mellow umami taste, effectively improving the taste of dishes and surpassing some existing products with poor flavor.

[0046] 3. During the preparation process, we pre-treat nutritional enhancers, add natural antioxidants, and rationally control process temperatures, such as granulation and drying temperatures, to reduce nutrient loss and oxidation during processing and storage, ensuring the nutritional efficacy of the product and resolving the problem of unstable nutritional content in some chicken essences.

[0047] 4. Anti-caking agents are added to prevent agglomeration and ensure the convenience of the product during storage and use; the process parameters are strictly controlled throughout the preparation process to ensure stable product quality, uniform particles, good solubility, and improve the overall quality of the product. DETAILED DESCRIPTION

[0048] It should be understood that those skilled in the art can conceive of other various embodiments and can modify them according to the teachings of this specification without departing from the scope or spirit of the present disclosure. Therefore, the following specific embodiments are not intended to be limiting.

[0049] The following examples are intended to illustrate the present disclosure by way of illustration and not limitation.

[0050] A nutritionally enhanced chicken bouillon, wherein the nutritionally enhanced chicken bouillon is prepared from the following raw materials:

[0051] 20-35 parts by weight of chicken extract;

[0052] 10-20 parts by weight of chicken bone extract;

[0053] 0.5-2 parts by weight of disodium flavor nucleotide;

[0054] 5-15 parts by weight of sodium glutamate;

[0055] 10-20 parts by weight of starch;

[0056] 3.5-10 parts by weight of a nutritional enhancer, wherein the nutritional enhancer comprises vitamins, minerals and dietary fiber;

[0057] 0.2-1 parts by weight of gamma-aminobutyric acid;

[0058] 5-10 parts by weight of edible salt;

[0059] 2-5 parts by weight of white granulated sugar;

[0060] 1-3 parts by weight of spices;

[0061] 0.05-0.2 parts by weight of an antioxidant; and 0.1-0.5 parts by weight of an anti-caking agent.

[0062] Specifically, the chicken extract in the nutritionally enhanced chicken essence is prepared by the following method: stewing chicken at 120-130° C. and a pressure of 0.15-0.2 MPa for 1-2 hours.

[0063] Specifically, the chicken bone extract in the nutritionally enhanced chicken essence is prepared by the following method: using papain to enzymatically hydrolyze ground chicken bones at 50-60° C. for 3-5 hours to inactivate the enzyme, and then filtering to remove residues.

[0064] Specifically, the starch in the nutritionally fortified chicken essence is one or more of corn starch, potato starch or tapioca starch.

[0065] Specifically, the nutritionally fortified chicken essence, wherein the nutritional enhancer comprises 0.5-2 parts by weight of vitamins, 1-3 parts by weight of minerals and 2-5 parts by weight of dietary fiber.

[0066] Specifically, the vitamins in the nutritionally fortified chicken essence include 0.1-0.15 parts by weight of vitamin A, 0.05-0.08 parts by weight of vitamin B1, 0.5-0.7 parts by weight of vitamin C, 0.1-0.15 parts by weight of vitamin D, and 0.195-0.332 parts by weight of vitamin E.

[0067] Specifically, the minerals in the nutritionally fortified chicken essence include one or more of calcium, iron, zinc and magnesium in the form of organic salts or chelates.

[0068] Specifically, in the nutritionally fortified chicken essence, the minerals include calcium in the form of calcium citrate, iron in the form of ferrous fumarate, zinc in the form of zinc gluconate, and magnesium in the form of magnesium citrate.

[0069] Specifically, the nutritionally fortified chicken essence comprises dietary fiber in the form of inulin or oligofructose.

[0070] Specifically, the spice in the nutritionally fortified chicken essence consists of ginger powder, garlic powder, white pepper powder, star anise powder and cinnamon powder.

[0071] Specifically, in the nutritionally fortified chicken essence, the mass ratio of ginger powder, garlic powder, white pepper powder, star anise powder and cinnamon powder in the spices is 1:1:1:0.8:0.8.

[0072] Specifically, in the nutritionally fortified chicken essence, the antioxidant is one or more of vitamin C palmitate or rosemary extract.

[0073] Specifically, the anti-caking agent in the nutritionally fortified chicken essence is silicon dioxide.

[0074] Specifically, the nutritionally fortified chicken essence is in the form of particles with a particle size of 1-3 mm.

[0075] Also included is a method for preparing the nutritionally enhanced chicken essence described in any one of the above items, the method comprising the following steps:

[0076] The chicken is stewed at 120-130° C. and a pressure of 0.15-0.2 MPa for 1-2 hours, filtered, and concentrated to prepare a chicken extract;

[0077] The ground chicken bones are enzymatically hydrolyzed with papain at 50-60° C. for 3-5 hours to inactivate the enzyme, and then the residue is removed by filtration to prepare a chicken bone extract;

[0078] The raw materials are weighed and mixed according to the following formula to obtain a raw material mixture: 20-35 parts by weight of chicken extract; 10-20 parts by weight of chicken bone extract; 0.5-2 parts by weight of disodium flavor nucleotide; 5-15 parts by weight of monosodium glutamate; 10-20 parts by weight of starch; 3.5-10 parts by weight of a nutritional enhancer, wherein the nutritional enhancer comprises vitamins, minerals, and dietary fiber; 0.2-1 parts by weight of gamma-aminobutyric acid; 5-10 parts by weight of edible salt; 2-5 parts by weight of white granulated sugar; 1-3 parts by weight of spices; 0.05-0.2 parts by weight of an antioxidant; and 0.1-0.5 parts by weight of an anti-caking agent.

[0079] The raw material mixture is granulated.

[0080] Specifically, in the method for preparing the nutritionally enhanced chicken essence, when preparing the chicken extract, the weight ratio of chicken to water is 1:(3-5), which allows the nutrition and flavor of the chicken to be fully integrated into the soup.

[0081] Specifically, in the method for preparing the nutritionally fortified chicken essence, when preparing the chicken bone extract, the amount of papain added is 0.1-0.3% of the weight of the ground chicken bones to ensure the enzymatic hydrolysis effect.

[0082] Specifically, in the method for preparing the nutritionally fortified chicken essence, papain is inactivated by heating the enzymatic hydrolysate to 90-100° C. and maintaining the temperature for 10-15 minutes.

[0083] Specifically, in the method for preparing the nutritionally enhanced chicken essence, when concentrating the chicken extract, it is concentrated to a solid content of 40-50%; and the chicken bone extract is concentrated to a solid content of 30-40%.

[0084] Specifically, in the method for preparing the nutritionally fortified chicken essence, when the raw materials are weighed and mixed, the other raw materials except γ-aminobutyric acid are first mixed for 15-25 minutes, and then the γ-aminobutyric acid is added and mixed for another 10-15 minutes to ensure uniform mixing.

[0085] Specifically, in the method for preparing the nutritionally fortified chicken essence, the mixing is performed at a stirring speed of 120-180 rpm.

[0086] Specifically, in the method for preparing the nutritionally fortified chicken essence described in 5, the extrusion granulation method is used for granulation, and the aperture of the granulation mold is 1-3 mm.

[0087] Specifically, the method for preparing the nutritionally fortified chicken essence further includes a drying step after granulation, the drying temperature is 60-80° C., and the chicken essence is dried until the moisture content is 3-5% by weight.

[0088] Specifically, in the method for preparing the nutritionally fortified chicken essence, the dried chicken essence needs to be screened to remove particles whose particle size does not meet the range of 1-3 mm.

[0089] Specifically, in the preparation method of the nutritionally fortified chicken essence, all equipment used in the preparation process must be cleaned and disinfected before use, and the disinfection method is to wipe with 75% alcohol or sterilize with high-temperature steam.

[0090] The present invention will be described in more detail below with reference to the examples. It should be noted that these descriptions and examples are intended to facilitate understanding of the present invention and are not intended to limit the present invention. The scope of protection of the present invention shall be subject to the appended claims.

[0091] Preparation Example 1 (Preparation of Chicken Extract)

[0092] First, select fresh, high-quality chicken breasts and thighs, wash them, and cut them into 2-3 cubic centimeter pieces. Place the chopped chicken in a 1:4 ratio with deionized water in a pressure cooker and simmer at 125°C and 0.18 MPa for 1.5 hours. After simmering and cooling, filter the broth through a 2-3 mm and then a 0.5-1 mm pore size filter. Finally, transfer the filtered chicken broth to a vacuum concentration device and concentrate it at 0.08 MPa and 55°C to a solids content of 45%. The resulting chicken extract is golden in color, rich in meaty aroma, and flavorful, making it a high-quality raw material for preparing nutritionally enhanced chicken essence.

[0093] Preparation Example 2 (Preparation of Chicken Bone Extract)

[0094] First, fresh, clean chicken bones are selected, washed, and broken into small pieces. These are added to a reaction vessel at a ratio of 1:5 chicken bone to water, and 0.2% of the weight of the chicken bone (from Nanning Jiewoli Biological Products Co., Ltd.) of papain (by weight) is added. Enzymatic hydrolysis is carried out at 55°C for 4 hours to fully release the nutrients in the bones. After enzymatic hydrolysis is complete, the bones are quickly heated to approximately 95°C and held for 12 minutes to inactivate the enzyme. Filter the bones to remove any residue. Finally, the filtrate is concentrated under reduced pressure to increase the solids content to 35%. The resulting chicken bone extract is rich in collagen, calcium, phosphorus, and other nutrients, adding rich flavor and high nutritional value to the nutritionally fortified chicken essence.

[0095] Example 1

[0096] Prepare disodium ribonucleotides, monosodium glutamate, corn starch, table salt, white sugar, ginger powder, garlic powder, white pepper powder, star anise powder, cinnamon powder, vitamin C palmitate, silicon dioxide (particle size of about 50 nm), γ-aminobutyric acid, vitamin mixture (including vitamin A, vitamin B, vitamin C, vitamin D, vitamin E), mineral mixture (including calcium citrate, calcium lactate, ferrous fumarate and zinc gluconate, magnesium citrate).

[0097] Weigh a vitamin mixture (comprising 0.1 parts by weight of vitamin A, 0.08 parts by weight of vitamin B1, 0.7 parts by weight of vitamin C, 0.1 parts by weight of vitamin D, and 0.19 parts by weight of vitamin E), fully premix it with 1 part by weight of corn starch, so that the vitamins are evenly attached to the starch carrier, reduce interactions between vitamins, and improve stability. Weigh 1.5 parts by weight of a mineral mixture (comprising an equal amount of calcium lactate, ferrous fumarate, zinc gluconate, and magnesium citrate), dissolve it in an appropriate amount of water, stir to form a mineral solution, facilitate subsequent uniform dispersion in chicken essence, and improve absorption and utilization rate.

[0098] Weigh 25 parts by weight (in terms of solid content) of the concentrated chicken extract prepared above, 15 parts by weight (in terms of solid content) of the concentrated chicken bone extract prepared above, 1 part by weight of disodium glutamate, 10 parts by weight of sodium glutamate, 15 parts by weight of corn starch, 8 parts by weight of edible salt, 3 parts by weight of white granulated sugar, 0.5 parts by weight of ginger powder, 0.5 parts by weight of garlic powder, 0.5 parts by weight of white pepper powder, 0.5 parts by weight of star anise powder, 0.5 parts by weight of cinnamon powder, 0.1 parts by weight of vitamin C palmitate, 1 part by weight of dietary fiber (white kidney bean dietary fiber powder, WonderLab), 0.3 parts by weight of silicon dioxide, and pretreated vitamin mixture and mineral solution, and add a mixing device. At room temperature, stir at a stirring speed of 150 rev / min for 20 minutes to make the raw materials preliminarily mixed. Then add 0.5 parts by weight of gamma-aminobutyric acid, continue stirring for 12 minutes, and ensure that all raw materials are fully mixed.

[0099] The mixed material is then passed through an extruder granulator using a die with a 2 mm aperture to produce granules approximately 2 mm in diameter. Water is sprayed moderately during the granulation process to ensure proper granulation. The granules are then placed in a fluidized bed dryer and dried at 70°C to reduce the moisture content to 4%. This results in a nutritionally enhanced chicken essence.

[0100] The nutritionally enhanced chicken essence prepared in Example 1 was tested according to the methods described in detail above for testing flavor, nutritional ingredient stability, and product solubility.

[0101] Example 2

[0102] Nutritionally fortified chicken essence was prepared in a manner similar to that of Example 1, except that the following proportions were adopted: 30 parts by weight of chicken extract; 18 parts by weight of chicken bone extract; 1 part by weight of disodium flavor nucleotides; 10 parts by weight of monosodium glutamate; 15 parts by weight of starch; 0.1 parts by weight of vitamin A, 0.08 parts by weight of vitamin B1, 0.7 parts by weight of vitamin C, 0.1 parts by weight of vitamin D, and 0.19 parts by weight of vitamin E; 1.5 parts by weight of a mineral mixture (comprising equal amounts of calcium citrate, calcium lactate, ferrous fumarate, zinc gluconate, and magnesium citrate); 1 part by weight of dietary fiber (white kidney bean dietary fiber powder, WonderLab); 1 part by weight of gamma-aminobutyric acid; 5 parts by weight of table salt; 3 parts by weight of white sugar; 0.5 parts by weight of ginger powder, 0.5 parts by weight of garlic powder, 0.5 parts by weight of white pepper powder, 0.5 parts by weight of star anise powder, 0.5 parts by weight of cinnamon powder, 0.1 parts by weight of vitamin C palmitate; and 0.3 parts by weight of silicon dioxide.

[0103] The nutritionally enhanced chicken essence prepared in Example 2 was tested according to the methods described in detail above for testing flavor, nutritional ingredient stability, and product solubility.

[0104] Comparative Example 1

[0105] Nutritionally fortified chicken bouillon was prepared in a manner similar to Example 1, except that γ-aminobutyric acid was not added.

[0106] Comparative Example 2

[0107] Nutritionally fortified chicken bouillon was prepared in a manner similar to Example 1, except that the amount of γ-aminobutyric acid was changed from 0.5 parts by weight to 2 parts by weight.

[0108] Comparative Example 3

[0109] Nutritionally fortified chicken bouillon was prepared in a manner similar to Example 1, except that no nutritional enhancers (including 0.1 parts by weight of vitamin A, 0.08 parts by weight of vitamin B1, 0.7 parts by weight of vitamin C, 0.1 parts by weight of vitamin D, and 0.19 parts by weight of vitamin E, 1.5 parts by weight of a mineral mixture (containing equal amounts of calcium lactate, ferrous fumarate, zinc gluconate, and magnesium citrate), and 1 part by weight of dietary fiber (white kidney bean dietary fiber powder, WonderLab) were added.

[0110] Comparative Example 4

[0111] Nutritionally fortified chicken bouillon was prepared in a manner similar to Example 1, except that 1.5 parts by weight of a mineral mixture (comprising equal amounts of calcium lactate, ferrous fumarate, zinc gluconate, and magnesium citrate) was replaced with 1.5 parts by weight of an inorganic salt mineral mixture (comprising equal amounts of calcium chloride, sodium ferrocyanide, zinc sulfate, and magnesium sulfate heptahydrate).

[0112] Description of detection method: In the present invention, unless otherwise specified, all reagents used were commercially available products and were used directly without further purification.

[0113] Test Method

[0114] According to the methods described in detail below, the flavor, nutritional stability and product solubility of the nutritionally enhanced chicken bouillon prepared in the following examples and comparative examples were tested.

[0115] Flavor test

[0116] Thirty professional food tasters participated in the testing. The tests were conducted in a dedicated sensory evaluation laboratory, maintaining a quiet, odor-free environment with a controlled temperature of 22-25°C and a relative humidity of 45%-55%. 5g of each chicken essence sample was added to 100ml of hot water at 90-95°C and stirred thoroughly to fully dissolve the essence, simulating its use in cooking. The tasters evaluated the ingredients based on umami, meaty flavor, aroma richness, and taste harmony.

[0117] Result evaluation level

[0118] Excellent: Chicken essence excels in umami, meaty flavor, aroma richness, and taste harmony. The umami is rich and mellow, the meaty aroma is real and strong, the aroma is rich and varied, and the various aromas blend together with distinct layers. The taste is harmonious and balanced, without any unusual or abrupt flavors.

[0119] Good: The flavor of the chicken bouillon is generally acceptable, with a certain umami and meaty aroma, but the flavor is relatively weak, the aroma is not rich enough, the taste coordination is average, and some flavors may be unbalanced.

[0120] Poor: The flavor of the chicken essence has obvious defects, the umami and meaty aroma are weak, the aroma is single or almost non-existent, the taste coordination is poor, there is an odor or the taste is seriously unbalanced.

[0121] Nutritional stability testing

[0122] To simulate an accelerated aging environment, the samples were placed in a constant temperature and humidity chamber at a temperature of 37°C and a relative humidity of 75%. The storage time was set to 6 months. During this period, the appearance, state, and other changes of the samples were regularly observed and relevant information was recorded. After the storage period, the vitamin and mineral content of each sample was tested. For vitamin detection, high performance liquid chromatography (HPLC) was used to determine the content of various vitamins. For mineral content detection, atomic absorption spectrometry (AAS) or inductively coupled plasma mass spectrometry (ICP-MS) was used to determine the content of mineral elements such as calcium, iron, zinc, and magnesium.

[0123] Then, calculate the nutrient retention rate based on the nutrient content of the samples before and after storage. The calculation formula is: Nutrient retention rate = (nutrient content after storage ÷ nutrient content before storage) × 100%. Calculate the retention rate of each vitamin and mineral for each sample and record the data.

[0124] Result evaluation level

[0125] Excellent (vitamin retention rate ≥90%, mineral retention rate ≥95%): This indicates that the sample has little loss of nutrients under accelerated aging storage conditions, and the pretreatment method of nutrient fortifiers and the addition of antioxidants have a significant effect on the protection of nutrients;

[0126] Good (80%≤vitamin retention rate<90%, 90%≤mineral retention rate<95%): This indicates that the sample has good nutritional stability. Although there is a certain degree of nutritional loss, it is still within an acceptable range.

[0127] Poor (vitamin retention rate <80%, mineral retention rate <90%): This indicates that the nutritional stability of the sample is poor, and the nutritional loss is serious under accelerated aging storage conditions.

[0128] Product solubility test

[0129] Accurately weigh 1g of each chicken essence sample and place it in a clean, dry, and clearly labeled 100mL beaker. Then, slowly pour 100mL of deionized water, heated to 25°C, into the beaker containing the 1g chicken essence sample. Maintain a steady and even flow rate to avoid splashing or uneven distribution of the sample due to water impact. Immediately after adding water, use a glass rod to stir the solution in the same direction at a constant speed (approximately 2-3 revolutions per second). From the moment the water is added, start a stopwatch and closely observe the dissolution of the chicken essence in the water. When no obvious solid particles are visible in the solution and the solution appears homogeneous, stop the timer and record the time required for complete dissolution. During observation, if any particles are found to settle at the bottom of the beaker or to be suspended in the solution, they are considered incompletely dissolved.

[0130] Result evaluation level

[0131] Excellent: The chicken essence completely dissolves within 60 seconds, and the solution is clear and transparent without any precipitation or turbidity;

[0132] Good: Complete dissolution time is between 60-90 seconds, the solution is slightly turbid, but there is no obvious precipitation;

[0133] Poor: The solution is not completely dissolved after more than 90 seconds, and is obviously turbid with a lot of precipitation.

[0134] Table 1 Test results of Examples 1-2 and Comparative Examples 1-4

[0135] sample Flavor Vitamin retention rate (%) Mineral retention rate (%) Complete dissolution time (s) Example 1 excellent 86.5 92.5 31 Example 2 excellent 88.9 94.2 29 Comparative Example 1 Poor (weak meat flavor) 65.4 71.1 38 Comparative Example 2 Poor (slight odor) 85.3 88.1 41 Comparative Example 3 good - - 39 Comparative Example 4 good 78.2 85.7 42

[0136] Note: No nutritional enhancer was added to Comparative Example 3, so the relevant nutrient retention rate test was not performed.

[0137] The flavor evaluation results show that the nutritionally enhanced chicken essences prepared in Examples 1 and 2 outperformed Comparative Examples 1-4 in all flavor indicators. Comparative Example 3, which did not contain any nutritional enhancers, had a relatively simple flavor, and the umami and meaty flavor were not as rich as those in Examples 1 and 2. Although nutritional enhancers were added to Comparative Example 4, the minerals were added in the form of inorganic salts, which affected the flavor of the product to a certain extent, resulting in an overall flavor performance inferior to that of Examples 1 and 2.

[0138] The test results show that the retention rates of nutrients in Examples 1 and 2 are relatively high, indicating that the pretreatment method of the nutritional enhancer and the addition of antioxidants adopted in the present invention effectively improve the stability of nutrients during storage. Since the minerals in Comparative Example 4 were added in the form of inorganic salts, the mineral retention rate was lower than that of the example products, and the vitamin retention rate was also relatively low, indicating that minerals in the form of inorganic salts are not conducive to the stable preservation of nutrients.

[0139] The solubility test results show that the chicken bouillon prepared in Examples 1 and 2 has good solubility and dissolves faster than the products in Comparative Examples 1-4. This is due to the rational control of process parameters during the preparation process, which results in uniform product particles, easier dissolution in water, and convenient use for consumers.

[0140] In addition, judging from the flavor test results, the flavor of Example 1 was evaluated as "excellent", with a rich and mellow umami flavor, a real and strong meaty aroma, a rich aroma, and a harmonious taste. Comparative Example 1 did not add γ-aminobutyric acid, and the flavor was evaluated as "poor", with a weak meaty aroma. In Comparative Example 2, the amount of γ-aminobutyric acid added was 2 parts by weight (far more than 0.5 parts by weight of Example 1), and a little odor appeared, and the flavor was also "poor". This shows that the addition of γ-aminobutyric acid can significantly enhance the flavor of chicken essence, and an appropriate amount of γ-aminobutyric acid (such as the amount added in Example 1) can synergize with other raw materials to enhance the coordination of the meaty aroma and the overall flavor; while a lack of γ-aminobutyric acid will result in insufficient flavor, and excessive addition will destroy the flavor balance and produce an unpleasant taste.

[0141] In the nutrient stability test, Example 1 had a vitamin retention rate of 86.5% and a mineral retention rate of 92.5%. Comparative Example 1 did not add γ-aminobutyric acid, and no nutrient retention test was performed. Comparative Example 2 had a vitamin retention rate of 85.3% and a mineral retention rate of 88.1%, both lower than Example 1. This suggests that γ-aminobutyric acid helps improve the stability of nutrients. Without being bound by theory, it is speculated that its antioxidant and metal ion chelating properties can reduce oxidative damage and degradation reactions of nutrients during processing and storage, ensuring the nutritional benefits of chicken essence.

[0142] Product solubility tests showed that Example 1 completely dissolved in 31 seconds. Comparative Example 1, which did not add γ-aminobutyric acid, had a dissolution time of 38 seconds; Comparative Example 2, which added an excess of γ-aminobutyric acid, had a dissolution time of 41 seconds. This suggests that γ-aminobutyric acid can improve the solubility of chicken essence. It can change the surface properties of chicken essence particles, reduce the interaction between particles, and make the chicken essence more dispersible in water and dissolve faster. However, excessive addition of γ-aminobutyric acid will have a negative impact on the solubility of the product, resulting in a slower dissolution rate.

[0143] Although specific embodiments have been shown and described in the present invention, it will be understood by those skilled in the art that various alternative and / or equivalent embodiments may be substituted for the embodiments shown and described without departing from the scope of the present invention. This application is intended to include any improvements or modifications to the embodiments discussed in the present invention. It will be understood by those skilled in the art that various modifications and changes may be made without departing from the scope of the present invention. Such modifications and changes are intended to fall within the scope of the present invention as defined in the appended claims.

Claims

1. A nutritionally enhanced chicken essence, characterized in that: The nutritionally enhanced chicken essence is made from the following raw materials: 20-35 parts by weight of chicken extract; 10-20 parts by weight of chicken bone extract; 0.5-2 parts by weight of disodium flavor nucleotide; 5-15 parts by weight of sodium glutamate; 10-20 parts by weight of starch; 3.5-10 parts by weight of a nutritional enhancer, wherein the nutritional enhancer comprises vitamins, minerals, and dietary fiber, wherein the minerals comprise one or more of calcium, iron, zinc, and magnesium in the form of organic salts or chelates; 0.5-0.7 parts by weight of gamma-aminobutyric acid; 5-10 parts by weight of edible salt; 2-5 parts by weight of white granulated sugar; 1-3 parts by weight of spices; 0.05-0.2 parts by weight of an antioxidant; and 0.1-0.5 parts by weight of an anti-caking agent.

2. The nutritionally enhanced chicken essence according to claim 1, characterized in that The chicken extract is prepared by stewing chicken at 120-130° C. and a pressure of 0.15-0.2 MPa for 1-2 hours; and / or the chicken bone extract is prepared by enzymatically hydrolyzing ground chicken bones with papain at 50-60° C. for 3-5 hours to inactivate the enzyme, followed by filtering to remove residue.

3. The nutritionally enhanced chicken essence according to claim 1, wherein The starch is one or more of corn starch, potato starch or tapioca starch.

4. The nutritionally enhanced chicken essence according to claim 1, wherein The nutritional enhancer comprises 0.5-2 parts by weight of vitamins, 1-3 parts by weight of minerals and 2-5 parts by weight of dietary fiber.

5. The nutritionally enhanced chicken essence according to claim 1, wherein The vitamins include 0.1-0.15 parts by weight of vitamin A, 0.05-0.08 parts by weight of vitamin B1, 0.5-0.7 parts by weight of vitamin C, 0.1-0.15 parts by weight of vitamin D and 0.195-0.332 parts by weight of vitamin E.

6. The nutritionally enhanced chicken essence according to claim 1, characterized in that: The dietary fiber is inulin or oligofructose.

7. The nutritionally enhanced chicken essence according to claim 1, characterized in that: The spices consist of ginger powder, garlic powder, white pepper powder, star anise powder and cinnamon powder.

8. The nutritionally enhanced chicken essence according to claim 1, characterized in that: The antioxidant is one or more of vitamin C palmitate or rosemary extract; and / or the anti-caking agent is silicon dioxide.

9. The nutritionally enhanced chicken essence according to claim 1, wherein The nutritionally enhanced chicken essence is in the form of particles with an average particle size of 1-3 mm.

10. A method for preparing a nutritionally enhanced chicken essence according to any one of claims 1 to 9, characterized in that: The preparation method comprises the following steps: The chicken is stewed at 120-130° C. and a pressure of 0.15-0.2 MPa for 1-2 hours, filtered, and concentrated to prepare a chicken extract; The ground chicken bones are enzymatically hydrolyzed with papain at 50-60° C. for 3-5 hours to inactivate the enzyme, and then the residue is removed by filtration to prepare a chicken bone extract; The raw materials are weighed and mixed according to the following formula to obtain a raw material mixture: 20-35 parts by weight of chicken extract; 10-20 parts by weight of chicken bone extract; 0.5-2 parts by weight of disodium flavor nucleotides; 5-15 parts by weight of monosodium glutamate; 10-20 parts by weight of starch; 3.5-10 parts by weight of a nutritional enhancer, wherein the nutritional enhancer comprises vitamins, minerals, and dietary fiber, wherein the minerals comprise one or more of calcium, iron, zinc, and magnesium in the form of organic salts or chelates; 0.5-0.7 parts by weight of gamma-aminobutyric acid; 5-10 parts by weight of edible salt; 2-5 parts by weight of white granulated sugar; and 1-3 parts by weight of spices. 0.05-0.2 parts by weight of an antioxidant; and 0.1-0.5 parts by weight of an anti-caking agent; and granulating the raw material mixture.