Highly fresh monosodium glutamate, and production process and application thereof
By adding specific ingredients to adjust the monosodium glutamate (MSG), a highly umami-enhancing MSG is formed, which solves the problem of insufficient umami flavor of MSG under salt-free conditions and achieves the effect of rapidly improving the umami flavor and taste of food.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-24
- Publication Date
- 2026-04-14
AI Technical Summary
Existing monosodium glutamate (MSG) is difficult to produce umami flavor without salt, and improper addition can bring a fishy smell, affecting the taste and flavor of dishes.
By adding ingredients such as crystalline edible salt, disodium 5'-inosodium nucleotide (I+G), glycine, alanine, disodium succinate, meat flavor extract, hydrolyzed vegetable protein, and umami peptides, the umami flavor and taste of monosodium glutamate are adjusted to form a high-umami-enhancing monosodium glutamate, which enhances umami and brings a subtle sweetness.
It can quickly enhance the umami flavor of food in a short time, increase the richness of the food, and bring a layered taste experience. At the same time, it has good penetrability, so that the umami flavor is evenly distributed and the overall taste of the dish is improved.
Smart Images
Figure CN121845220A_ABST
Abstract
Description
Technical Field
[0001] This application relates to the field of condiment technology, and specifically discloses a high-umami flavor enhancer, its production process, and its application. Background Technology
[0002] Monosodium glutamate (MSG) is a savory seasoning that is easily soluble in water. Its aqueous solution has a strong savory flavor, and its flavor is even more savory when it is present with salt.
[0003] Monosodium glutamate (MSG) has a low threshold for taste receptors on the human tongue, at 0.03% at room temperature. Although MSG is the main component of common monosodium glutamate (MSG), it doesn't simply impart umami flavor; rather, it possesses all five tastes: sour, sweet, salty, bitter, and umami, with umami making up a large proportion (the proportions of the five different tastes are 71.41% umami, 13.50% saltiness, 3.4% sourness, 9.8% sweetness, and 1.7% bitterness). Furthermore, the umami flavor of MSG only manifests in the presence of salt and has a certain inhibitory effect on sourness and bitterness, i.e., it has a certain degree of flavor buffering effect. Adding pure MSG to dishes without salt not only fails to produce any umami flavor but also results in an unpleasant fishy taste. Therefore, the balance between the flavor intensity of MSG and salt has a significant impact on cooking. There must be a quantitative relationship between the amounts of the two added; more MSG is not necessarily better. Therefore, this invention provides a high-umami-enhancing MSG, its production process, and its application to solve the aforementioned problems. Summary of the Invention
[0004] The purpose of this invention is to provide a highly umami-enhancing monosodium glutamate (MSG) that balances the flavor intensity of monosodium glutamate and salt, thereby highlighting the umami and taste of the MSG.
[0005] To achieve the above objectives, the basic solution of the present invention provides a high-umami flavor enhancer, comprising the following ingredients by weight: 40-80 parts monosodium glutamate; 10-40 parts crystalline edible salt; 2-5 parts disodium 5'-inosodium nucleotide (I+G); 0.02-0.1 parts glycine; 0.05-0.3 parts alanine; 0.2-18 parts disodium succinate; 10-30 parts meat flavor extract; 5-30 parts hydrolyzed vegetable protein; 5-20 parts umami peptides.
[0006] Furthermore, the proportions of each raw material are as follows: 40 parts monosodium glutamate; 40 parts crystalline edible salt; 2 parts disodium 5'-inosodium nucleotide (I+G); 0.1 parts glycine; 0.3 parts alanine; 0.2 parts disodium succinate; 10 parts meat flavor extract; 5 parts hydrolyzed vegetable protein; 5 parts umami peptides.
[0007] Furthermore, the proportions of each raw material are as follows: 80 parts monosodium glutamate; 40 parts crystalline edible salt; 5 parts disodium 5'-inosodium nucleotide (I+G); 0.1 parts glycine; 0.3 parts alanine; 18 parts disodium succinate; 30 parts meat flavor extract; 30 parts hydrolyzed vegetable protein; 20 parts umami peptides.
[0008] Furthermore, the proportions of each raw material are as follows: 60 parts monosodium glutamate; 25 parts crystalline edible salt; 3.5 parts disodium 5'-inosodium nucleotide (I+G); 0.5 parts glycine; 0.15 parts alanine; 9 parts disodium succinate; 20 parts meat flavor extract; 18 parts hydrolyzed vegetable protein; 12 parts umami peptides.
[0009] Furthermore, the proportions of each raw material are as follows: 40 parts monosodium glutamate; 40 parts crystalline edible salt; 5 parts disodium 5'-inosodium nucleotide (I+G); 0.1 parts glycine; 0.3 parts alanine; 18 parts disodium succinate; 30 parts meat flavor extract; 30 parts hydrolyzed vegetable protein; 20 parts umami peptides.
[0010] The effect of this solution is: The high-umami flavor enhancer disclosed in this invention can rapidly enhance the umami flavor of food in a short time, making the taste richer and more prominent. This strong umami sensation can satisfy consumers' pursuit of deliciousness, making dishes more appealing. In addition to enhancing umami, the high-umami flavor enhancer disclosed in this invention can also bring a subtle sweetness, making the overall taste more harmonious and full. This combination of sweetness and umami allows people to experience a layered taste sensation while enjoying delicious food. Furthermore, the high-umami flavor enhancer disclosed in this invention has good penetrability, allowing it to penetrate deep into the ingredients, making the umami flavor more evenly distributed throughout the food. This characteristic enables it to play a better role in the cooking process, enhancing the overall taste of the dish.
[0011] Based on the same inventive concept, this invention discloses a production process for a high-umami flavor enhancer, comprising the following steps: Step S1: Mix 10-40 parts of crystalline salt and 20-40 parts of monosodium glutamate evenly; In step S2, mix 2-5 parts of disodium 5'-inosinate (I+G), 0.02-0.1 parts of glycine, 0.05-0.3 parts of alanine, 0.2-18 parts of disodium succinate, 10-30 parts of meat flavor extract, 5-30 parts of hydrolyzed vegetable protein, and 5-20 parts of umami peptides with the materials from step S1 until homogeneous. Step S3: Mix 20-40 parts of monosodium glutamate with the materials from step S2 and stir for 30-40 minutes. Step S4: Inspect and package the materials from step S3.
[0012] Furthermore, the ratio of MSG used in steps S1 and S3 is 1:1.
[0013] The above-mentioned application of highly umami-enhancing MSG in food marinating.
[0014] The above-mentioned high-umami flavor enhancers are used in food cooking and dish seasoning.
[0015] The above-mentioned application of umami-enhancing MSG in condiment processing. Attached Figure Description
[0016] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.
[0017] Figure 1 A flow chart of a high-umami flavor enhancer production process proposed in an embodiment of this application is shown. Detailed Implementation
[0018] To further illustrate the technical means and effects of the present invention in achieving its intended purpose, the following detailed description of the specific implementation methods, structures, features, and effects of the present invention, in conjunction with the accompanying drawings and preferred embodiments, is provided below.
[0019] A highly umami-enhancing MSG, comprising the following ingredients by weight: 40-80 parts monosodium glutamate; 10-40 parts crystalline edible salt; 2-5 parts disodium 5'-inosodium nucleotide (I+G); 0.02-0.1 parts glycine; 0.05-0.3 parts alanine; 0.2-18 parts disodium succinate; 10-30 parts meat flavor extract; 5-30 parts hydrolyzed vegetable protein; 5-20 parts umami peptides.
[0020] In Example 1, the proportions of each raw material are as follows: 40 parts monosodium glutamate; 40 parts crystalline edible salt; 2 parts disodium 5'-inosodium nucleotide (I+G); 0.1 parts glycine; 0.3 parts alanine; 0.2 parts disodium succinate; 10 parts meat flavor extract; 5 parts hydrolyzed vegetable protein; 5 parts umami peptides.
[0021] In Example 2, the proportions of each raw material are as follows: 80 parts monosodium glutamate; 40 parts crystalline edible salt; 5 parts disodium 5'-inosodium nucleotide (I+G); 0.1 parts glycine; 0.3 parts alanine; 18 parts disodium succinate; 30 parts meat flavor extract; 30 parts hydrolyzed vegetable protein; 20 parts umami peptides.
[0022] In Example 3, the proportions of each raw material are as follows: 60 parts monosodium glutamate; 25 parts crystalline edible salt; 3.5 parts disodium 5'-inosodium nucleotide (I+G); 0.5 parts glycine; 0.15 parts alanine; 9 parts disodium succinate; 20 parts meat flavor extract; 18 parts hydrolyzed vegetable protein; 12 parts umami peptides.
[0023] In Example 4, the proportions of each raw material are as follows: 40 parts monosodium glutamate; 40 parts crystalline edible salt; 5 parts disodium 5'-inosodium nucleotide (I+G); 0.1 parts glycine; 0.3 parts alanine; 18 parts disodium succinate; 30 parts meat flavor extract; 30 parts hydrolyzed vegetable protein; 20 parts umami peptides.
[0024] In Example 3, the proportions of each raw material are as follows: 80 parts monosodium glutamate; 10 parts crystalline salt; 2 parts disodium 5'-inosinate (I+G); 0.02 parts glycine; 0.05 parts alanine; 0.2 parts disodium succinate; 10 parts meat flavor extract; 5 parts hydrolyzed vegetable protein; 5 parts umami peptides In Comparative Example 1, the proportions of each raw material are as follows: 90 parts monosodium glutamate; 10 parts crystalline edible salt; 2 parts disodium 5'-inosodium nucleotide (I+G); 0.02 parts glycine; 0.05 parts alanine; 0.2 parts disodium succinate; 10 parts meat flavor extract; 5 parts hydrolyzed vegetable protein; 5 parts umami peptides.
[0025] In Comparative Example 2, the proportions of each raw material are as follows: 80 parts monosodium glutamate; 50 parts crystalline edible salt; 5 parts disodium 5'-inosodium nucleotide (I+G); 0.1 parts glycine; 0.3 parts alanine; 18 parts disodium succinate; 30 parts meat flavor extract; 30 parts hydrolyzed vegetable protein; 20 parts umami peptides.
[0026] In Comparative Example 3, the proportions of each raw material are as follows: 60 parts monosodium glutamate; 25 parts crystalline edible salt; 1 part disodium 5'-inosodium nucleotide (I+G); 0.5 parts glycine; 0.15 parts alanine; 9 parts disodium succinate; 20 parts meat flavor extract; 18 parts hydrolyzed vegetable protein; 12 parts umami peptides.
[0027] In Comparative Example 4, the proportions of each raw material are as follows: 40 parts monosodium glutamate; 40 parts crystalline edible salt; 10 parts disodium 5'-inosodium nucleotide (I+G); 0.1 parts glycine; 0.3 parts alanine; 18 parts disodium succinate; 30 parts meat flavor extract; 30 parts hydrolyzed vegetable protein; 20 parts umami peptides.
[0028] Using pure monosodium glutamate as a baseline, tests were conducted on Examples 1 to 4 and Comparative Examples 1 to 4, and the umami comparison table is as follows: Data Example Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Umami Multiplier 5.4 5.2 5.6 5.3 3.6 3.8 4.1 3.7 It is evident that MSG with the following ingredient ratios—40-80 parts MSG; 10-40 parts crystalline edible salt; 2-5 parts disodium 5'-ribonucleotide (I+G); 0.02-0.1 parts glycine; 0.05-0.3 parts alanine; 0.2-18 parts disodium succinate; 10-30 parts meat flavor extract; 5-30 parts hydrolyzed vegetable protein; and 5-20 parts umami peptides—can highlight the umami flavor and taste of MSG.
[0029] The high-umami flavor enhancer disclosed in this embodiment can rapidly enhance the umami flavor of food in a short time, making the taste richer and more prominent. This strong umami sensation can satisfy consumers' pursuit of deliciousness, making dishes more appealing. In addition to enhancing umami, the high-umami flavor enhancer disclosed in this embodiment can also bring a subtle sweetness, making the overall taste more harmonious and full. This combination of sweetness and umami allows people to experience a layered taste sensation while enjoying the food. Furthermore, the high-umami flavor enhancer disclosed in this embodiment has good penetrability, allowing it to penetrate deep into the ingredients and distribute the umami flavor more evenly throughout the food. This characteristic enables it to play a better role in the cooking process, enhancing the overall taste of the dish.
[0030] Based on the same inventive concept, this embodiment also discloses a process for producing high-umami flavor enhancer, including the following steps: Step S1: Accurately weigh 10-40 parts of crystalline salt and 20-40 parts of monosodium glutamate according to weight, and after verification and recording, pour them into the mixing bucket of the mixer and stir evenly. Step S2: Accurately weigh 2-5 parts of disodium 5'-ribonucleotide (I+G); 0.02-0.1 parts of glycine; 0.05-0.3 parts of alanine; 0.2-18 parts of disodium succinate; 10-30 parts of meat flavor extract; 5-30 parts of hydrolyzed vegetable protein; and 5-20 parts of umami peptides. After verification and recording, pour the contents into the mixing hopper of the mixer and stir evenly. Glycine and alanine are atomized through nozzles, allowing them to adhere to the surface of the monosodium glutamate (MSG) in a spray-like manner, thus enhancing its umami flavor. Specifically, a top-spray fluidized bed is used, where MSG crystals are suspended and fluidized by airflow. The atomizing nozzles spray downwards from the top, ensuring that each crystal is separated by air and has an equal chance of contacting the atomized droplets, achieving the most uniform coating. Furthermore, using compressed air as the atomizing medium breaks down the high-viscosity liquid into extremely fine droplets. Compared to pressure nozzles, pneumatic nozzles are less prone to clogging and provide better atomization.
[0031] Step S3: Accurately weigh 20-40 parts of monosodium glutamate, and after verification and recording, pour it into the mixing bucket of the mixer and stir for 30-40 minutes to ensure that the raw materials are completely and evenly dispersed. Step S4 involves inspecting the color, appearance, aroma, taste, impurities, and moisture content of the mixed finished product. Only products that pass the inspection can be packaged.
[0032] This implementation also discloses the application of high-umami flavor enhancer in food marinating, food cooking, dish seasoning, and condiment processing, for example: Adding the high-umami flavor enhancer disclosed in this embodiment to various home-cooked dishes such as stir-fries, soups, and cold dishes can significantly enhance the umami flavor of the dishes, making the food more delicious and palatable. When used to marinate meats and fish, the high-umami flavor enhancer not only increases the umami flavor of the ingredients but also makes the meat more tender and juicy. In the preparation of fast food such as hamburgers, French fries, and fried chicken, the high-umami flavor enhancer disclosed in this embodiment can improve the flavor and texture of the food, making it more appealing. During the processing of canned foods, adding the high-umami flavor enhancer disclosed in this embodiment can compensate for the loss of umami flavor caused by processing, maintaining the taste and nutritional value of the food. By mixing the high-umami flavor enhancer disclosed in this embodiment with other seasonings, seasonings with unique flavors can be created to meet the taste needs of different consumers.
[0033] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or alterations to the above-disclosed technical content to create equivalent embodiments without departing from the scope of the present invention. Any indirect modifications, equivalent changes, and alterations made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the scope of the present invention.
Claims
1. A highly umami-enhancing monosodium glutamate, characterized in that: By weight, it includes the following ingredients: 40-80 parts monosodium glutamate; 10-40 parts crystalline edible salt; 2-5 parts disodium 5'-inosodium nucleotide (I+G); 0.02-0.1 parts glycine; 0.05-0.3 parts alanine; 0.2-18 parts disodium succinate; 10-30 parts meat flavor extract; 5-30 parts hydrolyzed vegetable protein; 5-20 parts umami peptides.
2. The high-umami flavor enhancer according to claim 1, characterized in that, The proportions of each raw material are as follows: 40 parts monosodium glutamate; 40 parts crystalline edible salt; 2 parts disodium 5'-inosodium nucleotide (I+G); 0.1 parts glycine; 0.3 parts alanine; 0.2 parts disodium succinate; 10 parts meat flavor extract; 5 parts hydrolyzed vegetable protein; 5 parts umami peptides.
3. The high-umami flavor enhancer according to claim 1, characterized in that, The proportions of each raw material are as follows: 80 parts monosodium glutamate; 40 parts crystalline edible salt; 5 parts disodium 5'-inosodium nucleotide (I+G); 0.1 parts glycine; 0.3 parts alanine; 18 parts disodium succinate; 30 parts meat flavor extract; 30 parts hydrolyzed vegetable protein; 20 parts umami peptides.
4. The high-umami flavor enhancer according to claim 1, characterized in that, The proportions of each raw material are as follows: 60 parts monosodium glutamate; 25 parts crystalline edible salt; 3.5 parts disodium 5'-inosodium nucleotide (I+G); 0.5 parts glycine; 0.15 parts alanine; 9 parts disodium succinate; 20 parts meat flavor extract; 18 parts hydrolyzed vegetable protein; 12 parts umami peptides.
5. The high-umami flavor enhancer according to claim 1, characterized in that, The proportions of each raw material are as follows: 40 parts monosodium glutamate; 40 parts crystalline edible salt; 5 parts disodium 5'-inosodium nucleotide (I+G); 0.1 parts glycine; 0.3 parts alanine; 18 parts disodium succinate; 30 parts meat flavor extract; 30 parts hydrolyzed vegetable protein; 20 parts umami peptides.
6. The process for producing a high-umami-enhancing monosodium glutamate according to claim 1, characterized in that, Includes the following steps: Step S1: Mix 10-40 parts of crystalline salt and 20-40 parts of monosodium glutamate evenly; In step S2, mix 2-5 parts of disodium 5'-inosinate (I+G), 0.02-0.1 parts of glycine, 0.05-0.3 parts of alanine, 0.2-18 parts of disodium succinate, 10-30 parts of meat flavor extract, 5-30 parts of hydrolyzed vegetable protein, and 5-20 parts of umami peptides with the materials from step S1 until homogeneous. Step S3: Mix 20-40 parts of monosodium glutamate with the materials from step S2 and stir for 30-40 minutes. Step S4: Inspect and package the materials from step S3.
7. The process for producing a high-umami-enhancing monosodium glutamate according to claim 6, characterized in that, The ratio of MSG used in steps S1 and S3 is 1:
1.
8. The application of the high-umami flavor enhancer according to any one of claims 1-5 in food marinating.
9. The application of the high-umami flavor enhancer according to any one of claims 1-5 in food cooking and dish seasoning.
10. The application of the high-umami flavor enhancer according to any one of claims 1-5 in the processing of seasonings.