Edible mushroom source delicate flavor extracting solution as well as preparation method and application thereof

Abstract

The invention discloses an edible mushroom source delicate flavor extracting solution as well as a preparation method and application thereof, and belongs to the technical field of food seasonings. According to the extracting solution, edible mushrooms are used as raw materials, and flavor substances in the raw materials are separated according to boiling point differences through a Maillard reaction and molecular distillation combined technology, so that a low-boiling-point extracting solution, a high-boiling-point extracting solution and filter residues are obtained. The extracting solution can be independently used or compounded for use, and can be synergistically applied to soy sauce brewing with Maillard reaction by-product filter residues. In the soy sauce brewing process, a low-boiling-point extracting solution and filter residues participate in front-stage fermentation, and a high-boiling-point extracting solution is added in the later stage of fermentation, so that sequential integration of flavor substances is realized. According to the method, the umami strength and flavor level of the soy sauce are remarkably enhanced, the bitter taste is effectively reduced, and the mellow feeling and durability of the product are improved. The method is controllable in process, natural in raw materials and suitable for large-scale production, and has a wide application prospect in the field of seasonings.

Description

Technical Field

[0001] This invention belongs to the field of food seasoning technology, specifically relating to an edible fungus-derived umami extract, its preparation method, and its application. Background Technology

[0002] In the traditional condiment industry, enhancing umami flavor primarily relies on optimizing fermentation processes, selecting specific microbial strains, or directly adding exogenous umami substances. Taking soy sauce as an example, to meet consumer demand for umami flavor, various companies add different umami agents and flavor enhancers such as monosodium glutamate, inosinic acid, and guanylic acid. However, with the improvement of living standards, zero additives or natural brewing play a more crucial role in improving soy sauce quality. Therefore, existing technologies have attempted to enhance the umami production of the fermentation system itself by selecting Aspergillus strains that produce high levels of glutamate or guanylic acid (such as CN109355212B and CN109897787B), or by introducing exogenous umami flavor through the addition of seafood extracts (CN113397147A) and flavor substances from edible fungi such as shiitake mushrooms (CN106962884B and CN113647596B). However, these methods still have limitations in coordinating the synergy and release sequence of different flavor compounds, which can easily lead to monotonous umami, insufficient persistence, and may be accompanied by bitterness or off-flavors.

[0003] Especially for natural raw materials like edible fungi, which have complex flavor profiles, umami substances (such as amino acids and nucleotides) and non-volatile flavor components often coexist with various volatile aroma compounds. While conventional extraction or reaction processes can yield basic products with a certain flavor profile, they cannot prevent the loss of volatile aromas during subsequent high-temperature or long-term processing, nor can they effectively control the release sequence of different flavor compounds. This results in aroma loss, a thin flavor profile, and a short aftertaste during processing or storage, and the raw or bitter components of the raw material are easily introduced along with it.

[0004] Current technologies for the separation and application of flavor compounds mostly focus on the extraction of single components or simple physical addition, lacking methods for the systematic and precise separation of multiple flavor compounds in edible fungi and the staged and precise utilization based on their behavioral characteristics during processing. Therefore, how to achieve the separation and utilization of flavor components in the extraction of natural edible fungi flavors, thereby simultaneously improving umami intensity, flavor complexity, and persistence, has become a pressing technical problem to be solved in this field. Summary of the Invention

[0005] The technical problem to be solved by the present invention is that existing food seasonings (such as soy sauce) have insufficient umami flavor, poor persistence, and insufficient richness of flavor layers.

[0006] To achieve the above-mentioned objectives, the technical solution adopted in this application is as follows.

[0007] In a first aspect, the present invention provides a method for preparing an edible fungus umami extract, comprising the following steps: S1. Dry and pulverize the edible fungi raw materials; S2. The crushed edible fungi raw material is mixed with water and sugar to carry out the Maillard reaction. After the reaction, the solid and liquid are separated to obtain Maillard extract and filter residue. S3. The Maillard extract was subjected to molecular distillation, and the fractions were collected at condensation temperatures of -10℃ and -20℃ to obtain the first distillate and the second distillate.

[0008] In step S1 above, the edible fungi raw materials include either shiitake mushrooms or bamboo fungus.

[0009] In step S1 above, the drying is carried out at 50~80℃ until the moisture content of the edible fungus raw material is 5~10%.

[0010] In step S2 above, the mass ratio of the pulverized edible fungus raw material to sugar is 1:0.1~2.

[0011] In step S2 above, the mass ratio of the pulverized edible fungus raw material to water is 1:10~50.

[0012] Furthermore, the mass ratio of the pulverized edible fungus raw material to water is 1:10~30.

[0013] In step S2 above, the Maillard reaction is carried out at a temperature of 80~120℃ for 30min~3h.

[0014] In step S3 above, the parameters for molecular distillation are: incubation temperature 60~75℃, evaporation temperature 50~80℃, distillation pressure 180~300Pa, scraper speed 200~300rpm, and feed rate 1~5mL / min.

[0015] In a second aspect, the present invention provides an edible fungus umami extract, comprising a first component and a second component; The first component consists of a first distillate obtained from at least one edible fungus by the preparation method described in claim 1 or 2; The second component consists of a second distillate obtained from at least one edible fungus using the preparation method described in claim 1 or 2.

[0016] Furthermore, the first component mentioned above consists of the first distillate of shiitake mushroom and the first distillate of bamboo fungus; The volume ratio of the first distillate of shiitake mushroom to the first distillate of bamboo fungus is 1~5:0.5~2.

[0017] Furthermore, the second component mentioned above consists of the second distillate of shiitake mushroom and the second distillate of bamboo fungus; The volume ratio of the second distillate of shiitake mushroom to the second distillate of bamboo fungus is 1~5:0.5~2.

[0018] Thirdly, the present invention provides the application of the above-mentioned umami extract from edible fungi in food seasonings.

[0019] Furthermore, the aforementioned food condiment is soy sauce.

[0020] Fourthly, the present invention provides a brewing method for umami soy sauce: the first component of the above-mentioned umami extract from edible fungi is mixed with edible fungi filter residue and Daqu (a type of starter culture), and fermented using a high-salt dilute state process (GB18186-2025); after fermentation for 60-90 days, the fermentation liquid is sterilized and allowed to stand, and the supernatant is taken; the second component of the above-mentioned umami extract from edible fungi is added to the supernatant and mixed evenly to obtain the umami soy sauce stock solution.

[0021] Furthermore, the mass-volume ratio of the first component to the edible fungus filter residue and the Daqu (a type of starter culture) is 1~3mL:0.3~0.6g:1g.

[0022] Furthermore, the volume ratio of the second component to the soy sauce concentrate is 1~5:100.

[0023] Furthermore, the edible fungus filter residue is composed of shiitake mushroom filter residue and bamboo fungus filter residue, with the bamboo fungus filter residue accounting for 0.5-5% of the mass of the Daqu (a type of starter culture). The shiitake mushroom filter residue is the filter residue obtained during the preparation of shiitake mushroom umami extract, and the bamboo fungus filter residue is the filter residue obtained during the preparation of bamboo fungus umami extract.

[0024] Fifthly, the present invention provides a umami soy sauce prepared by the above-described brewing method.

[0025] The beneficial effects of this invention are as follows: By combining Maillard reaction and molecular distillation, this invention separates the flavor substances in edible fungi raw materials into different fractions based on their boiling point differences, obtaining low-boiling-point extracts and high-boiling-point extracts with different flavors. Based on this, the flavor is optimized in sequence through segmented application. The low-boiling-point extract and filter residue are involved in the pre-fermentation stage, which helps in the transformation and integration of flavor precursors; while the high-boiling-point fraction is added after fermentation, better preserving heat-sensitive flavor components. This method significantly improves the overall flavor harmony and umami persistence of the final seasoning, and also effectively reduces the raw bitterness of the raw materials, resulting in a product with a mellow, harmonious, and long-lasting flavor profile. Attached Figure Description

[0026] Figure 1 The image shows the total ion chromatogram of the shiitake mushroom raw material in Example 1 by GC-MS. Figure 2 The GC-MS total ion chromatogram of the first distillate (phase A) of shiitake mushrooms in Example 1 is shown. Figure 3 The image shows the total flavor ion chromatogram of the second distillate (phase B) of shiitake mushrooms in Example 1. Figure 4 The image shows the total ion chromatogram of the bamboo fungus raw material in Example 2, obtained by GC-MS. Figure 5 The GC-MS total ion chromatogram of the first distillate (phase A) of bamboo fungus in Example 2 is shown. Figure 6 The image shows the total flavor ion chromatogram of the second distillate (phase B) of bamboo fungus in Example 2 by GC-MS. Detailed Implementation

[0027] To make the technical problems, solutions, and beneficial effects of this application clearer, the following detailed description is provided in conjunction with the embodiments. Unless otherwise defined, all technical terms used herein have the same meaning as understood by one of ordinary skill in the art.

[0028] I. Preparation of Umami Extract from Edible Fungi The umami extract of the present invention is prepared from shiitake mushrooms and bamboo fungus through Maillard reaction and molecular distillation, respectively. The specific steps are as follows.

[0029] (a) Raw material pretreatment The raw materials, shiitake mushrooms and bamboo fungus, can be dried or fresh products that have undergone drying. It is preferable to use dried shiitake mushroom fruiting bodies and dried bamboo fungus that are free from mold and impurities, as their moisture content is typically below 10%. Furthermore, drying results in a more concentrated and stable flavor, facilitating industrial storage and processing. If fresh products are used, they must be washed, cleaned, and dried at 50-80°C to a moisture content of 5-10% before further processing. Subsequently, the shiitake mushrooms and bamboo fungus are pulverized separately to increase their surface area, which is beneficial for the dissolution and transformation of flavor compounds in the subsequent Maillard reaction.

[0030] (ii) Maillard reaction The crushed shiitake mushrooms are mixed with water at a mass ratio of 1:10~50 (preferably 1:10~30), and 0.1~2 times the mass of sugar (such as xylose) is added. The Maillard reaction is carried out at a temperature of 80~120℃ for 30 minutes to 3 hours. After the reaction is completed, the mixture is cooled and solid-liquid separation is performed (e.g., by filtration or centrifugation) to obtain the shiitake mushroom Maillard extract and the shiitake mushroom residue, respectively.

[0031] Similarly, the pulverized bamboo fungus was mixed with water at the same material-to-liquid ratio, and 0.1 to 2 times the weight of the bamboo fungus was added with sugar. The Maillard reaction was carried out under the same reaction conditions. After the reaction, the mixture was cooled and the solid and liquid were separated to obtain the bamboo fungus Maillard extract and the bamboo fungus residue.

[0032] This step aims to enhance the natural flavor of shiitake mushrooms and bamboo fungus through the Maillard reaction, generating rich aroma components (such as aldehydes, pyrazines, etc.) and umami precursors. At the same time, the reaction process helps to reduce the raw and astringent taste of the raw materials.

[0033] (III) Molecular distillation separation The Maillard extracts of shiitake mushroom and bamboo fungus obtained above were subjected to molecular distillation. The parameters for molecular distillation were set as follows: incubation temperature 60–75℃, evaporation temperature 50–80℃, system pressure 180–300 Pa, scraper rotation speed 200–300 rpm, and feed rate 1–5 mL / min. Subsequently, the fractions were collected at a condensation temperature of -10℃ to primarily enrich the lower-boiling-point and more volatile flavor compounds in the raw materials, yielding the first distillate of shiitake mushroom and the first distillate of bamboo fungus, respectively. The fractions were then collected at a condensation temperature of -20℃ to primarily retain the higher-boiling-point and more thermally stable flavor compounds in the raw materials, yielding the second distillate of shiitake mushroom and the second distillate of bamboo fungus, respectively.

[0034] This step utilizes the differences in volatility and boiling point of various flavor compounds in the Maillard extracts of shiitake mushrooms and bamboo fungus to achieve physical separation through molecular distillation (a non-thermal processing technique). This separation not only allows for the separate enrichment of components with different flavor characteristics, but more importantly, it provides a foundation for the phased and sequential application of different fractions in the subsequent soy sauce brewing process.

[0035] (iv) Formulation of extract The first distillate of shiitake mushroom and the first distillate of bamboo fungus prepared above are mixed at a volume ratio of 1~5:0.5~2 to obtain the first component of the umami extract of the present invention; the second distillate of shiitake mushroom and the second distillate of bamboo fungus are mixed at the same volume ratio range to obtain the second component.

[0036] This blending process aims to create a richer and more harmonious complex flavor system by leveraging the complementary and synergistic effects of the flavor compounds in shiitake mushrooms and bamboo fungus. After Maillard reaction and molecular distillation, the first distillate of shiitake mushrooms is rich in flavor compounds that impart a fresh and savory mushroom aroma, while the second distillate is enriched with more flavor compounds that contribute to a fuller, more mellow, and roasted flavor. Bamboo fungus, processed using the same method, has a first distillate characterized by delicate floral and fruity aromas, while the second distillate retains more of its woody and spicy undertones.

[0037] Combining the two ingredients in the aforementioned proportions allows for a complementary effect. Firstly, the delicate woody aroma of bamboo fungus complements the rich mushroom fragrance of shiitake mushrooms, resulting in a more harmonious and mellow overall flavor. This also helps reduce any raw or unpleasant odors that might result from using a single mushroom ingredient. Secondly, this combination lays the foundation for the phased and sequential application of the first component (rich in low-boiling-point aroma compounds) and the second component (rich in high-boiling-point aftertaste compounds) in subsequent condiment preparation processes (such as soy sauce brewing). Through this design and combination, a complete flavor profile, from a refreshing initial taste to a mellow aftertaste, can be formed while preserving the individual flavor characteristics of each ingredient, significantly enhancing the flavor complexity and persistence of the final condiment.

[0038] II. Brewing of Umami Soy Sauce This invention applies the umami extract and its byproduct (filter residue) prepared above to the brewing process of high-salt dilute soy sauce. By adding it in stages and precisely, the temporal integration and synergistic enhancement of flavor are achieved. The specific steps are as follows.

[0039] 1. Pre-fermentation: Take the first component prepared above, the Maillard reaction residue of shiitake mushrooms and bamboo fungus obtained in step (II), and the soy sauce starter. The mass-volume ratio of the first component, the residue (wet weight), and the starter is controlled at (1~3) mL:(0.3~0.6) g:1 g. The wet weight of the bamboo fungus residue accounts for 0.5~5% of the mass of the starter. Ferment the above mixture according to the high-salt dilute state process specified in GB18186-2025, with a fermentation cycle of 60~90 days.

[0040] During this fermentation stage, the low-boiling-point aroma precursors abundant in the first-component extract participate in fermentation, gradually forming the basic flavor of soy sauce. At the same time, the added filter residue (especially bamboo fungus filter residue) contains incompletely extracted fungal polysaccharides, colloids, and proteins. These substances can gradually release umami precursors such as amino acids and nucleotides during fermentation, which helps maintain the stability of the fermentation system and promotes the coordination and integration of flavors.

[0041] 2. Post-fermentation blending: After the initial fermentation is completed, the fermented mash is sterilized and allowed to stand. The supernatant is taken as the soy sauce base liquid. The second component prepared above is added to this soy sauce base liquid, with the amount added controlled at 1% to 5% of the total volume of the final soy sauce stock liquid. After thorough mixing, the finished soy sauce stock liquid is obtained.

[0042] This step introduces the second component, rich in high-boiling-point and heat-sensitive flavor compounds, directly during the post-fermentation stage. This effectively avoids the loss and flavor deterioration of these compounds due to volatilization or reaction during long-term fermentation, thus maximizing the preservation and contribution of its rich smoky, caramel, and soy sauce aromas in the later stages. These after-effects of the aroma layer and the flavor base formed in the earlier stages of fermentation work synergistically to significantly enhance the overall richness, complexity, and persistence of the soy sauce's flavor.

[0043] Through the above-mentioned step-by-step extraction and segmented application process design, this invention not only makes full use of various flavor substances in shiitake mushrooms and bamboo fungus, but also achieves efficient synergy of flavor components with different boiling points and different stability in soy sauce through the optimization of the process sequence, ultimately achieving the comprehensive effect of enhancing umami, enriching the flavor profile, and prolonging the flavor persistence.

[0044] In the brewing process of the umami soy sauce described in this invention, the combined use of shiitake mushrooms and bamboo fungus has several synergistic advantages: the fibrous substances in shiitake mushrooms can remain suspended in high-salt, dilute fermentation broth, while bamboo fungus has less fiber and is more prone to sedimentation. Mixing the two in an appropriate ratio helps regulate the physical state of the fermentation system, such as maintaining humidity, controlling moisture distribution, and alleviating excessively high local salt concentrations. Secondly, bamboo fungus contains a large amount of mucilage, which can produce physical stability similar to polyethylene glycol, beneficial for the phase stabilization of flavor substances. Furthermore, fungi generally act as flavor enhancers for foods that require added salt, improving the overall flavor perception without significantly increasing the amount of salt used, which is beneficial for developing low-sodium soy sauce products.

[0045] The following specific embodiments will be provided to explain the solution of the present invention. Those skilled in the art will understand that the following embodiments are for illustrative purposes only and should not be considered as limiting the scope of the invention. Where specific techniques or conditions are not specified in the embodiments, they are performed according to the techniques or conditions described in the literature in the field or according to the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be obtained commercially.

[0046] Example 1: Preparation of Umami Extract from Edible Fungi (Shiitake Mushrooms) (1) Take 2.0 kg of shiitake mushroom fruiting bodies that are free from mold and impurities, dry them until the moisture content is less than 10%, and crush them for later use.

[0047] (2) Based on the weight of dried shiitake mushrooms, mix shiitake mushroom powder and water at a ratio of 1:15, add xylose (1.0 kg) equal to 0.5 times the weight of shiitake mushrooms, and carry out the Maillard reaction at 100℃ for 60 min. After the reaction is completed and cooled, filter to obtain shiitake mushroom Maillard extract and shiitake mushroom residue.

[0048] (3) Molecular distillation was performed on the Maillard extract of shiitake mushrooms. The distillation conditions were: incubation temperature 65℃, evaporation temperature 60℃, distillation pressure 200Pa, scraper rotation speed 200rpm, and feed rate 2mL / min. The fractions were collected at condensation temperatures of -10℃ and -20℃ to obtain the first distillate (phase A) and the second distillate (phase B) of shiitake mushrooms.

[0049] (4) The flavor compounds of the above fractions were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The sample preparation and detection conditions were as follows: 2 mL of the original sample solution was taken and 3 mL of water, 3 g of NaCl and 8.00 μL of internal standard 2-octanol (0.822 g / L) were added; the blank control was 0.5 g of shiitake mushroom powder with 5 mL of water and the same amount of internal standard and NaCl. The extraction fiber was 65 μm PDMS / DVB, which was aged at 250℃ for 60 min before use. The chromatographic column was Hp-innovax (60 m × 0.25 mm, 0.25 μm), and the carrier gas was high-purity helium; the temperature program was: 40℃ for 2 min, increased to 160℃ at 5℃ / min and held for 2 min, and then increased to 250℃ at 10℃ / min and held for 5 min. Mass spectrometry conditions: interface temperature 280℃, ion source temperature 230℃, full scan mode, scan range 30-350 m / z. GC-MS total ion chromatograms of shiitake mushroom raw material, first distillate, and second distillate are shown below. Figures 1-3 As shown in Table 1, the content of flavor compounds was calculated using the internal standard method.

[0050] Table 1. Main aroma components of shiitake mushroom raw materials and shiitake mushroom fractions

[0051] Combination Figures 1-3As shown in Table 1, after Maillard reaction and molecular distillation treatment, the first and second distillates of shiitake mushrooms exhibit significant differences in aroma composition. The main flavor compounds are concentrated in the elution time ranges of 29–33 min and 44–57 min, which are distinctly different from untreated shiitake mushroom raw materials. Specifically, the first distillate (phase A) contains a higher content of low-boiling-point, volatile fresh floral and fruity aroma compounds. In particular, the main mushroom aroma component, 1-octen-3-ol (shiitakeol), which embodies the characteristic flavor of shiitake mushrooms, is highly enriched in this fraction, accompanied by refreshing substances such as linalool (sweet floral aromas such as lily of the valley and citrus). This indicates that phase A mainly constitutes the top aroma notes of fresh mushrooms and floral and fruity aromas. The second distillate (phase B) retains more high-boiling-point and thermally stable full-bodied flavor compounds, such as 2,6-dimethylpyrazine and 2-methyl-6-[(1E)-1-propen-1-yl]pyrazine, which impart nutty and roasted aromas. These components are present in higher concentrations in phase B, while octanol and other compounds providing a full-bodied, ester-like aroma are also more prominent. Although 1-octen-3-ol is still detected in phase B, its concentration is significantly lower than in phase A. Overall, phase B exhibits a flavor profile dominated by roasted, nutty, and full-bodied ester aromas, forming the latter part and base of the flavor profile. This further confirms that molecular distillation can selectively enrich different flavor compounds in phases A and B based on their volatility and thermal stability.

[0052] Example 2: Preparation of umami extract from edible fungi (bamboo fungus) (1) Take 2.0 kg of bamboo fungus that is free from mold and impurities, dry it until the moisture content is less than 10%, and then crush it for later use.

[0053] (2) Based on the mass of dried bamboo fungus, bamboo fungus powder and water were mixed at a material-to-liquid ratio of 1:15, and xylose (1.0 kg) with a mass of 0.5 times that of bamboo fungus was added. The Maillard reaction was carried out at 100℃ for 60 min. After the reaction was completed and cooled, the mixture was filtered to obtain bamboo fungus Maillard extract and bamboo fungus residue.

[0054] (3) The Maillard extract of bamboo fungus was subjected to molecular distillation. The distillation conditions were: incubation temperature 65℃, evaporation temperature 60℃, distillation pressure 200Pa, scraper rotation speed 200rpm, and feed rate 2mL / min. The fractions were collected at condensation temperatures of -10℃ and -20℃ to obtain the first distillate (phase A) and the second distillate (phase B) of bamboo fungus.

[0055] (4) The flavor compounds of the above fractions were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The sample preparation and detection conditions were as follows: 2 mL of the original sample solution was taken and 3 mL of water, 3 g of NaCl and 8.00 μL of internal standard 2-octanol (0.822 g / L) were added; the blank control was 0.5 g of bamboo fungus powder with 5 mL of water and the same amount of internal standard and NaCl. The extraction fiber was 65 μm PDMS / DVB, which was aged at 250℃ for 60 min before use. The chromatographic column was Hp-innovax (60 m × 0.25 mm, 0.25 μm), and the carrier gas was high-purity helium; the temperature program was: 40℃ for 2 min, increased to 160℃ at 5℃ / min and held for 2 min, and then increased to 250℃ at 10℃ / min and held for 5 min. Mass spectrometry conditions: interface temperature 280℃, ion source temperature 230℃, full scan mode, scan range 30-350 m / z. GC-MS total ion chromatograms of bamboo fungus raw material, first distillate, and second distillate are shown below. Figures 4-6 As shown in Table 2, the flavor compound content was calculated using the internal standard method.

[0056] Table 2. Main aroma components of bamboo fungus raw material and shiitake mushroom fraction.

[0057] Based on the data in Table 2 and in conjunction with Figures 4-6 It can be seen that after the Maillard reaction and molecular distillation treatment, the first and second distillates of bamboo fungus showed significant differences in flavor composition, with the main flavor compounds concentrated in the range of 40-61 min. The flavor compounds in this range were mainly terpenes, which are distinctly different from the flavor compounds in shiitake mushrooms, effectively supplementing the flavor compounds in the later stages of the 40-60 min range. Specifically, the concentrations of various floral, fruity, and green aroma compounds were significantly enriched in the first distillate (phase A), such as geraniol, 2,5-hexanedione, and methylheptenone. Simultaneously, the characteristic mushroom aroma component 1-octen-3-ol was also mainly concentrated in this fraction, indicating that phase A is rich in the fresh, early-to-mid-range floral and fruity aroma components that constitute the main aroma framework. The second distillate (phase B) retains more woody, spicy, and base flavor compounds, such as β-patchoulene, α-apigenin, and benzoaldehyde, which are present in higher concentrations. In contrast, the high concentrations of geranylacetone and pseudoionone in phase A are significantly reduced or undetectable in phase B. Overall, phase B exhibits a flavor profile dominated by woody, spicy, and base aromas, forming the latter part and persistence of the flavor profile. This separation effect complements the separation pattern of shiitake mushrooms, providing a material basis for subsequent compounding and application based on the phased construction of flavor characteristics.

[0058] Example 3: Compounding and Sensory Evaluation of Umami Extract from Edible Fungi The first distillate (phase A) and second distillate (phase B) of shiitake mushrooms prepared in Example 1, and the first distillate (phase A) and second distillate (phase B) of bamboo fungus prepared in Example 2 were compounded in the following proportions and their flavor and sensory evaluation was carried out.

[0059] (3-1) First component: 100mL of shiitake mushroom A phase + 50mL of bamboo fungus A phase (volume ratio 1:0.5); (3-2) First component: 100mL of shiitake mushroom A phase + 100mL of bamboo fungus A phase (volume ratio 1:1); (3-3) First component: 100mL of shiitake mushroom A phase + 200mL of bamboo fungus A phase (volume ratio 1:2); (3-4) First component: 100mL of shiitake mushroom A phase + 300mL of bamboo fungus A phase (volume ratio 1:3); (3-5) Second component: 100mL of shiitake mushroom phase B + 50mL of bamboo fungus phase B (volume ratio 1:0.5); (3-6) Second component: 100mL of shiitake mushroom phase B + 100mL of bamboo fungus phase B (volume ratio 1:1); (3-7) Second component: 100mL of shiitake mushroom phase B + 200mL of bamboo fungus phase B (volume ratio 1:2); (3-8) Second component: 100mL of shiitake mushroom phase B + 300mL of bamboo fungus phase B (volume ratio 1:3).

[0060] Sensory evaluation was conducted by 10 trained evaluators (3 men and 7 women). The evaluation focused primarily on aroma characteristics, including woody, floral, fruity, smoky, and fresh aromas. Each dimension was scored out of 5, and a comprehensive score (out of 10) was given. Since all samples were colorless and transparent liquids with no significant differences in appearance, appearance was not included in the evaluation. See Table 3 for detailed scoring results.

[0061] Table 3 Flavor Evaluation of Edible Fungus Umami Extracts Blended at Different Proportions

[0062] Table 3 shows that the main flavor profile of the shiitake mushroom distillate is characterized by mushroom, floral, fruity, and umami aromas, accompanied by a slight bitterness and off-flavor. The main flavor profile of the bamboo fungus distillate is dominated by woody, smoky, and clove aromas, with a slight oily aroma and a mild acidity. When the two are blended in a certain proportion, the bitterness in the shiitake mushroom distillate is significantly reduced, and the flavor harmony is improved. Analysis shows that the shiitake mushroom distillate is dominated by floral and fruity aromas, belonging to the volatile top notes, while the bamboo fungus distillate, with its persistent woody and clove aromas, constitutes the base notes. The two complement each other in terms of timing and flavor intensity. It is worth noting that when the proportion of bamboo fungus distillate is too high (e.g., samples 3-4 and 3-8), the woody, caramelized, and spicy aromas of bamboo fungus dominate, leading to a decrease in overall harmony and a lower comprehensive score. This indicates that exceeding the optimal proportion range will affect the overall balance of the blended flavors.

[0063] Example 4: Brewing of Umami Soy Sauce The shiitake mushroom filter residue obtained in Example 1, the bamboo fungus filter residue obtained in Example 2, the first component compounded in Example 3-1, the second component compounded in Example 3-5, and soy sauce starter were used to brew umami soy sauce, as detailed below.

[0064] (4-1) Take 500mL of the first component, 225g of shiitake mushroom filter residue (wet weight), 25g of bamboo fungus filter residue (wet weight), and 500g of soy sauce starter. The mass-volume ratio of the first component: filter residue (wet weight): soy sauce starter is 1mL:0.5g:1g, and the wet weight of the bamboo fungus filter residue accounts for 5% of the mass of the starter. Ferment for 60-90 days according to the high-salt dilute state process (GB18186-2025). After fermentation, sterilize the fermentation mash, let it stand, take 500mL of the supernatant, add 10mL of the second component, and mix well to obtain the soy sauce stock solution.

[0065] (4-2) Take 500mL of the first component, 220g of shiitake mushroom filter residue (wet weight), 30g of bamboo fungus filter residue (wet weight), and 500g of soy sauce starter. The mass-volume ratio of the first component: filter residue (wet weight): soy sauce starter is 1mL:0.5g:1g, and the wet weight of the bamboo fungus filter residue accounts for 6% of the mass of the starter. Ferment for 60-90 days according to the high-salt dilute state process (GB18186-2025). After fermentation, sterilize the fermentation mash, let it stand, take 500mL of the supernatant, add 10mL of the second component, and mix well to obtain the soy sauce stock solution.

[0066] (4-3) Take 500mL of the first component, 375g of shiitake mushroom filter residue (wet weight), 25g of bamboo fungus filter residue (wet weight), and 500g of soy sauce starter. The mass-volume ratio of the first component: filter residue (wet weight): soy sauce starter is 1mL:0.8g:1g, and the wet weight of the bamboo fungus filter residue accounts for 5% of the mass of the starter. Ferment for 60-90 days according to the high-salt dilute state process (GB18186-2025). After fermentation, sterilize the fermentation mash, let it stand, take 500mL of the supernatant, add 10mL of the second component, and mix well to obtain the soy sauce stock solution.

[0067] (4-4) Take 500mL of the first component, 248g of shiitake mushroom filter residue (wet weight), 2g of bamboo fungus filter residue (wet weight), and 500g of soy sauce starter. The mass-volume ratio of the first component: filter residue (wet weight): soy sauce starter is 1mL:0.5g:1g, and the wet weight of the bamboo fungus filter residue accounts for 0.4% of the mass of the starter. Ferment according to the high-salt dilute state process (GB18186-2025) for 60-90 days. After fermentation, sterilize the fermentation mash, let it stand, take 500mL of the supernatant, add 10mL of the second component, and mix well to obtain the soy sauce stock solution.

[0068] (4-5) Take 500mL of the first component, 225g of shiitake mushroom filter residue (wet weight), 25g of bamboo fungus filter residue (wet weight), and 500g of soy sauce starter. The mass-volume ratio of the first component: filter residue (wet weight): soy sauce starter is 1mL:0.5g:1g, and the wet weight of the bamboo fungus filter residue accounts for 5% of the mass of the starter. Ferment according to the high-salt dilute state process (GB18186-2025) for 60-90 days. After fermentation, sterilize the fermentation mash, let it stand, and take 500mL of the supernatant to obtain the soy sauce stock solution.

[0069] (4-6) Take 500mL of the first component and 500g of soy sauce starter and mix them together, wherein the mass-volume ratio of the first component to the soy sauce starter is 1mL:1g. Ferment according to the high-salt dilute state process (GB18186-2025) for 60-90 days. After fermentation, sterilize the fermentation mash, let it stand, take 500mL of the supernatant, add 10mL of the second component, and mix well to obtain the soy sauce stock solution.

[0070] Example 5: Evaluation of Umami Soy Sauce 1. Sensory evaluation: Ten sensory evaluators (3 males and 7 females) evaluated the flavor and taste of each soy sauce sample. The results are shown in Table 4. Appearance was not considered during the evaluation, as all samples were colorless and transparent liquids.

[0071] Table 4. Flavor and taste evaluation of different soy sauce concentrates

[0072] As shown in Table 4, when the total amount of filter residue, the proportion of bamboo fungus filter residue, and the amount of the second component added are within the limits defined by this invention (such as in Example 4-1), the resulting soy sauce has a prominent umami flavor, harmonious flavor, and excellent taste. However, an excessively high proportion of bamboo fungus filter residue (4-2), a total amount of filter residue exceeding the range (4-3), or an excessively low proportion of bamboo fungus filter residue (4-4) all lead to enhanced woody aroma, weakened umami flavor, and decreased flavor harmony. When the second component is not added (4-5), the umami flavor is insufficient and the bitterness is obvious. When no filter residue is added (4-6), the umami flavor is thin and the flavor is scattered. The above results indicate that within the preferred process parameters of this invention, the synergistic effect of the extract and the filter residue can significantly improve the overall flavor quality of the soy sauce.

[0073] 2. Evaluation by time-intensity analysis: The umami dynamic sensory evaluation of the soy sauce samples obtained in Examples 4-1 to 4-6 was carried out by time-intensity analysis.

[0074] The evaluation team conducted screening and training according to GB / T 16291.1-2012. A 10cm linear scale was used to establish three umami intensity reference points: 2cm corresponding to "slightly umami," 5cm to "relatively umami," and 8cm to "umami." Reference samples were prepared using 1-octen-3-ol, a characteristic aroma component of shiitake mushroom, with volume concentrations of 0.05%, 0.20%, and 0.60%, respectively, corresponding to the three intensity levels mentioned above. Training ensured that evaluators could accurately identify and quantify umami intensity.

[0075] During evaluation, 10 mL of sample was inserted into the evaluator's nasal cavity using a standardized method, and timing was started simultaneously. Using a standardized recording form, the perceived umami intensity was recorded every 30 seconds for a period of 1000 seconds. Based on the recorded data, the maximum umami intensity (Imax), the time to reach the maximum intensity (Tmax), and the total duration of umami (Ttot) for each sample were calculated, and the results are shown in Table 5.

[0076] Table 5. TI parameters of soy sauce concentrate and umami intensity (n=5)

[0077] Table 5 shows that when the total amount of filter residue or the proportion of bamboo fungus filter residue exceeds the preferred range (e.g., Examples 4-2 to 4-4), the aroma of bamboo fungus is enhanced, while the umami intensity and duration decrease. The umami performance is significantly reduced when the second component is absent (4-5), and the umami is also relatively weak when no filter residue is added (4-6). Within the preferred parameter range (Example 4-1), the synergistic fermentation of the first component and the filter residue, combined with the later blending of the second component, can significantly improve the umami intensity and persistence of soy sauce, while effectively suppressing bitterness and rawness, resulting in a harmonious flavor and a sweet aftertaste. Statistical analysis shows that there are significant differences in the TI parameters among the samples (p<0.05), with Example 4-1 significantly outperforming other samples in both Imax and Ttot (p<0.05).

Claims

1. A method for preparing umami extract from edible fungi, characterized in that, Includes the following steps: S1. Dry and pulverize the edible fungi raw materials; S2. The pulverized edible fungi raw material is mixed with water and sugar to carry out the Maillard reaction. After the reaction, the solid and liquid are separated to obtain Maillard extract and filter residue. S3. The Maillard extract was subjected to molecular distillation, and the fractions were collected at condensation temperatures of -10℃ and -20℃ to obtain the first distillate and the second distillate.

2. The preparation method according to claim 1, characterized in that, At least one of the following conditions must be met: In step S1, the edible fungi raw materials include either shiitake mushrooms or bamboo fungus; In step S1, the drying is carried out at 50~80℃ until the moisture content of the edible fungi raw material is 5~10%; In step S2, the mass ratio of the pulverized edible fungus raw material to sugar is 1:0.1~2; In step S2, the mass ratio of the pulverized edible fungus raw material to water is 1:10~50; In step S2, the Maillard reaction is carried out at a temperature of 80~120℃ for a time of 30min~3h. In step S3, the parameters for molecular distillation are: incubation temperature 60~75℃, evaporation temperature 50~80℃, distillation pressure 180~300Pa, scraper speed 200~300rpm, and feed rate 1~5mL / min.

3. A umami extract derived from edible fungi, characterized in that: Includes the first component and the second component; The first component consists of a first distillate obtained from at least one edible fungus by the preparation method described in claim 1 or 2; The second component consists of a second distillate obtained from at least one edible fungus using the preparation method described in claim 1 or 2.

4. The umami extract of edible fungi according to claim 3, characterized in that: The first component consists of the first distillate of shiitake mushroom and the first distillate of bamboo fungus; The volume ratio of the first distillate of shiitake mushroom to the first distillate of bamboo fungus is 1~5:0.5~2; The second component consists of the second distillate of shiitake mushroom and the second distillate of bamboo fungus; The volume ratio of the second distillate of shiitake mushroom to the second distillate of bamboo fungus is 1~5:0.5~2.

5. The application of the umami extract of edible fungi as described in claim 3 or 4 in food seasonings.

6. The application according to claim 5, characterized in that: The food seasoning is soy sauce.

7. A method for brewing a umami-flavored soy sauce, characterized in that: The first component of the edible fungus umami extract of claim 4 is mixed with edible fungus filter residue and Daqu (a type of starter culture), and fermented using a high-salt dilute state process. After fermentation for 60-90 days, the fermentation liquid is sterilized and allowed to stand, and the supernatant is taken. The second component of the edible fungus umami extract of claim 4 is added to the supernatant and mixed evenly to obtain the umami soy sauce stock solution.

8. The brewing method according to claim 7, characterized in that, At least one of the following conditions must be met: The mass-to-volume ratio of the first component to the edible fungus filter residue and the Daqu (a type of starter culture) is 1-3 mL: 0.3-0.6 g: 1 g; The volume ratio of the second component to the soy sauce concentrate is 1~5:

100.

9. The brewing method according to claim 8, characterized in that: The edible fungus filter residue consists of shiitake mushroom filter residue and bamboo fungus filter residue, with the bamboo fungus filter residue accounting for 0.5-5% of the mass of the starter culture. The shiitake mushroom filter residue is the filter residue obtained during the preparation of shiitake mushroom umami extract; the bamboo fungus filter residue is the filter residue obtained during the preparation of bamboo fungus umami extract.

10. A umami-flavored soy sauce, prepared by the brewing method according to any one of claims 7 to 9.

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