Pot gas essence as well as preparation method and application thereof
By preparing wok hei flavoring, the problem of pre-cooked dishes lacking wok hei flavor has been solved, achieving a realistic wok hei characteristic flavor and a long-lasting and stable effect, meeting consumers' flavor needs for convenient foods.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JIANGXI H&K FOOD TECH DEV CO LTD
- Filing Date
- 2026-01-28
- Publication Date
- 2026-05-05
AI Technical Summary
Pre-cooked meals lack the smoky, smoky flavor or wok hei (the aroma from a wok) of freshly cooked dishes, and consumers' demand for the flavor of convenient foods is not being met.
A wok aroma flavoring was developed, comprising octyl and caprylic glycerides, benzyl alcohol, black pepper oil, and other ingredients, prepared by mixing and heating in a specific ratio to simulate the wok aroma flavor.
It provides realistic wok hei (wok aroma) characteristics and flavor, has good temperature resistance, long-lasting and stable flavor, and low cost, meeting consumer needs.
Smart Images
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food additive flavorings, specifically to a wok aroma flavoring, its preparation method, and its application. Background Technology
[0002] "Wok hei" is a core concept in Chinese cooking, especially in Cantonese stir-fry techniques. It doesn't refer to a single taste or smell, but rather to the comprehensive sensory experience produced when ingredients come into instantaneous contact with the scorching surface of a wok under specific high-temperature conditions. This experience manifests as a powerfully complex aroma, a slight charring flavor on the surface of the ingredients, and a unique "crispy on the outside, tender on the inside" texture. In the industry, the strength of wok hei is considered the ultimate standard for measuring a chef's mastery of heat control.
[0003] Wok hei flavoring is a condiment that imparts a wok hei flavor, smoky aroma, and oily fragrance to food. Currently, consumers generally believe that pre-cooked dishes lack the "smoky" or "wok hei" of freshly cooked dishes, and wok hei flavoring can simulate the flavor of high-heat stir-frying, improving the flavor of pre-cooked dishes. With the increasing demand for convenient foods, developing a wok hei flavoring that can realistically simulate the flavor of freshly cooked dishes without altering existing processing techniques is significant and has market demand. Summary of the Invention
[0004] The purpose of this invention is to provide a wok aroma flavoring that can realistically simulate the wok aroma, its preparation method, and its application in the preparation of food or food additives.
[0005] A first aspect of the present invention is to provide a wok aroma flavoring.
[0006] A second aspect of the present invention is to provide a method for preparing the wok aroma flavoring described in the first aspect of the present invention.
[0007] A third aspect of the present invention is to provide the use of the wok aroma flavoring described in the first aspect of the present invention in the preparation of food or food additives.
[0008] A fourth aspect of the present invention is to provide a food additive.
[0009] A fifth aspect of the present invention is to provide a food product.
[0010] A sixth aspect of the present invention is to provide a method for preparing the food described in the fifth aspect of the present invention.
[0011] The technical solution adopted in this invention is:
[0012] The first aspect of this invention aims to provide a wok aroma flavoring, comprising the following components: caprylic / decanoic acid glyceride, benzyl alcohol, black pepper oil, 2-acetylpyrazine, methylcyclopentenolone, ethyl maltol, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 2-tetrideone, acetic acid, 2,5-dimethylpyrazine, furfuryl thiol, 1,8-cineole, 3-methylthiopropanal, oleic acid, phenethyl alcohol, sesame oil, 2-decenal, 2,4-undecadienal, phenylacetaldehyde, 3-methylthiobutanal, 3-methylthiopropanol, bis(2-methyl-3-furanyl)disulfide, 2-methyl-3-mercaptofuran, and 2,3-pentanedione.
[0013] In some embodiments of the present invention, the wok aroma flavoring comprises, by weight percentage: 50%~75% caprylic / decanoic acid glyceride, 1%~3% benzyl alcohol, 0.2%~0.8% black pepper oil, 0.003%~0.01% 2-acetylpyrazine, 0.05%~0.15% methylcyclopentenolone, 0.02%~0.08% ethyl maltol, 0.1%~0.5% 4-hydroxy-2,5-dimethyl-3(2H)furanone, 0.01%~0.04% 2-tetrazone, 0.05%~0.4% acetic acid, 0.01%~0.05% 2,5-dimethylpyrazine, 0.01%~0.06% furfuryl mercaptan, and 1,8-cineole. 0.1%~0.4%, 3-methylthiopropional 0.05%~0.2%, oleic acid 4%~15%, phenylethanol 0.01%~0.05%, sesame oil 20%~30%, 2-decenal 0.02%~0.06%, 2,4-undecadienal 0.01%~0.05%, phenylacetaldehyde 0.01%~0.05%, 3-methylthiobutyraldehyde 0.001%~0.005%, 3-methylthiopropanol 0.004%~0.01%, bis(2-methyl-3-furanyl)disulfide 0.006%~0.02%, 2-methyl-3-mercaptofuran 0.01%~0.03%, and 2,3-pentanedione 0.01%~0.05%.
[0014] In some embodiments of the present invention, the wok aroma flavoring comprises, by weight percentage: 50%~75% caprylic / decanoic acid glyceride, 1%~2% benzyl alcohol, 0.3%~0.6% black pepper oil, 0.004%~0.008% 2-acetylpyrazine, 0.05%~0.1% methylcyclopentenolone, 0.03%~0.06% ethyl maltol, 0.1%~0.2% 4-hydroxy-2,5-dimethyl-3(2H)furanone, 0.01%~0.02% 2-tetrazone, 0.1%~0.2% acetic acid, 0.024%~0.048% 2,5-dimethylpyrazine, 0.025%~0.05% furfuryl mercaptan, and 0.1%~0.2% 1,8-cineole. 1%~0.2%, 3-methylthiopropionaldehyde 0.08%~0.16%, oleic acid 5%~15%, phenylethanol 0.02%~0.04%, sesame oil 20%~25%, 2-decenal 0.025%~0.05%, 2,4-undecadienal 0.015%~0.03%, phenylacetaldehyde 0.015%~0.03%, 3-methylthiobutyraldehyde 0.001%~0.002%, 3-methylthiopropanol 0.004%~0.008%, bis(2-methyl-3-furanyl)disulfide 0.006%~0.012%, 2-methyl-3-mercaptofuran 0.01%~0.02%, and 2,3-pentanedione 0.015%~0.03%.
[0015] In some embodiments of the present invention, the wok aroma flavoring comprises, by weight percentage: 60%~73% caprylic / decanoic acid glyceride, 1%~1.5% benzyl alcohol, 0.3%~0.45% black pepper oil, 0.004%~0.006% 2-acetylpyrazine, 0.05%~0.075% methylcyclopentenolone, 0.03%~0.05% ethyl maltol, 0.1%~0.15% 4-hydroxy-2,5-dimethyl-3(2H)furanone, 0.01%~0.015% 2-tetrazone, 0.1%~0.15% acetic acid, 0.024%~0.036% 2,5-dimethylpyrazine, 0.025%~0.037% furfuryl mercaptan, and 1,8-eucalyptus oil. The following components are present: 0.1%~0.15% oleic acid, 0.08%~0.12% 3-methylthiopropional, 5%~9% oleic acid, 0.02%~0.03% phenylethanol, 20%~23% sesame oil, 0.025%~0.03% 2,4-undecadienal, 0.015%~0.025% phenylacetaldehyde, 0.015%~0.025% 3-methylthiobutyraldehyde, 0.001%~0.002% 3-methylthiopropanol, 0.004%~0.006% bis(2-methyl-3-furanyl)disulfide, 0.006%~0.01% 2-methyl-3-mercaptofuran, and 0.015%~0.025% 2,3-pentanedione.
[0016] In some embodiments of the present invention, the wok aroma flavoring further includes 2-hexenal, 2,3,5-trimethylpyrazine, 3-methyl-2-butyritin, dimethyl disulfide, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, tetrahydrothiophene-3-one, and 3-mercapto-2-methylpentanol.
[0017] In some embodiments of the present invention, the wok aroma flavoring further comprises, by weight percentage: 0.001%~0.005% 2-hexenal, 0.01%~0.05% 2,3,5-trimethylpyrazine, 0.01%~0.03% 3-methyl-2-butanethiol, 0.01%~0.05% dimethyl disulfide, 0.01%~0.05% 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 0.01%~0.05% tetrahydrothiophene-3-one, and 0.005%~0.02% 3-mercapto-2-methylpentanol.
[0018] In some embodiments of the present invention, the wok aroma flavoring further comprises, by weight percentage: 0.002%~0.003% 2-hexenal, 0.02%~0.04% 2,3,5-trimethylpyrazine, 0.01%~0.03% 3-methyl-2-butanethiol, 0.03%~0.05% dimethyl disulfide, 0.01%~0.03% 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 0.01%~0.03% tetrahydrothiophene-3-one, and 0.01%~0.02% 3-mercapto-2-methylpentanol.
[0019] In some embodiments of the present invention, the wok aroma flavoring further comprises, by weight percentage: 0.002%~0.003% 2-hexenal, 0.02%~0.03% 2,3,5-trimethylpyrazine, 0.015%~0.02% 3-methyl-2-butanethiol, 0.03%~0.04% dimethyl disulfide, 0.015%~0.02% 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 0.015%~0.02% tetrahydrothiophene-3-one, and 0.012%~0.016% 3-mercapto-2-methylpentanol.
[0020] A second aspect of this invention aims to provide a method for preparing the wok aroma flavoring described in the first aspect of this invention, the method comprising the following steps: 2-acetylpyrazine, methylcyclopentenolone, ethyl maltol and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were mixed with octyl, decanoic acid glyceride and dissolved to obtain a mixture. The mixture is then combined with the remaining ingredients to obtain the wok aroma flavoring.
[0021] In some embodiments of the present invention, the dissolution includes heating dissolution.
[0022] In some embodiments of the present invention, the heating and melting temperature is 70~95°C; further, 75~90°C; and even further, 80~90°C.
[0023] In some embodiments of the present invention, the mixing method includes stirring.
[0024] A third aspect of the present invention aims to provide the application of the wok aroma flavoring described in the first aspect of the present invention in the preparation of food or food additives.
[0025] In some embodiments of the present invention, the wok aroma flavoring has a mass percentage of 0.2% to 0.8% in the food or food additive.
[0026] In some preferred embodiments of the present invention, the wok aroma flavoring has a mass percentage of 0.2% to 0.5% in the food or food additive.
[0027] In some more preferred embodiments of the present invention, the wok aroma flavoring has a mass percentage of 0.3% to 0.4% in the food or food additive.
[0028] In some embodiments of the present invention, the food includes at least one of seasonings, soy products, meat products, and puffed foods.
[0029] A fourth aspect of the present invention is to provide a food additive, said food additive including the wok aroma flavoring described in the first aspect of the present invention.
[0030] In some embodiments of the present invention, the wok aroma flavoring has a mass percentage of 0.2% to 0.8% in the food additives.
[0031] In some preferred embodiments of the present invention, the wok aroma flavoring has a mass percentage of 0.2% to 0.5% in the food additives.
[0032] In some more preferred embodiments of the present invention, the wok aroma flavoring has a mass percentage of 0.3% to 0.4% in the food additives.
[0033] A fifth aspect of the present invention is to provide a food product comprising the wok hei flavoring described in the first aspect of the present invention.
[0034] In some embodiments of the present invention, the wok aroma flavoring has a mass percentage of 0.2% to 0.8% in the food.
[0035] In some preferred embodiments of the present invention, the wok aroma flavoring has a mass percentage of 0.2% to 0.5% in the food.
[0036] In some more preferred embodiments of the present invention, the wok aroma flavoring has a mass percentage of 0.3% to 0.4% in the food.
[0037] In some embodiments of the present invention, the food includes at least one of seasonings, soy products, meat products, and puffed foods.
[0038] In a sixth aspect, the present invention provides a method for preparing the food described in the fifth aspect of the present invention, wherein a wok-heat flavoring is added to the target food to obtain the target food having a wok-heat flavor.
[0039] The beneficial effects of this invention are: This invention provides a wok-heat flavoring that can realistically simulate the aroma of a wok. By adjusting and optimizing the formula, the prepared wok-heat flavoring can impart or enhance the unique wok-heat characteristics of food, precisely solving the dilemma of balancing efficiency and flavor. It creates a more natural and mellow aroma, enriching product flavor and improving product quality. Food prepared using the wok-heat flavoring of this invention exhibits good temperature resistance, high realism, and long-lasting and stable flavor. It requires a small dosage and is inexpensive, meeting the demands of a wide range of consumers and possessing high application value. Detailed Implementation
[0040] The following will describe the concept and technical effects of the present invention clearly and completely with reference to embodiments, so as to fully understand the purpose, features and effects of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are all within the scope of protection of the present invention.
[0041] Unless otherwise specified in the examples, the procedures should be performed under standard conditions or conditions recommended by the manufacturer. Reagents or instruments whose manufacturers are not specified are all commercially available products.
[0042] Black pepper oil: Purchased from Mans (Shanghai) Flavors & Fragrances Co., Ltd., item number 1KG 1 / E0101 The features and performance of the present invention will be further described in detail below with reference to embodiments.
[0043] Example 1 A wok odor flavoring, wherein 100g of wok odor flavoring is composed of the following raw materials in weight percentage: Table 1. Raw material ratio of the wok aroma flavoring in Example 1
[0044] The specific preparation method of the above-mentioned wok aroma flavoring is as follows: According to the usage ratio of each raw material in Table 1, 2-acetylpyrazine, methylcyclopentenolone, ethyl maltol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were added to octyl, decanoic acid glyceride and heated and stirred at 80~90℃ until completely dissolved. Then the remaining raw materials were added and stirred evenly to obtain 100g of wok aroma flavoring.
[0045] Example 2 A wok odor flavoring, wherein 100g of wok odor flavoring is composed of the following raw materials in weight percentage: Table 2. Raw material ratios for the wok aroma flavoring in Example 2
[0046] The specific preparation method of the above-mentioned wok aroma flavoring is as follows: According to the usage ratio of each raw material in Table 2, 2-acetylpyrazine, methylcyclopentenolone, ethyl maltol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone are added to octyl, decanoic acid glyceride and heated and stirred at 80~90℃ until completely dissolved. Then, the remaining raw materials are added and stirred evenly to obtain the wok aroma flavoring.
[0047] Example 3 A wok odor flavoring, wherein 100g of wok odor flavoring is composed of the following raw materials in weight percentage: Table 3. Raw material ratios for the wok aroma flavoring in Example 3
[0048] The specific preparation method of the above-mentioned wok aroma flavoring is as follows: According to the usage ratio of each raw material in Table 3, 2-acetylpyrazine, methylcyclopentenolone, ethyl maltol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone are added to octyl, decanoic acid glyceride and heated and stirred at 80~90℃ until completely dissolved. Then, the remaining raw materials are added and stirred evenly to obtain the wok aroma flavoring.
[0049] Example 4 A wok aroma flavoring, based on Example 3, by removing a few trace amounts of flavoring ingredients (acetic acid, furfuryl thiol, 3-methylthiopropional, 2-decenal), produces 100g of wok aroma flavoring composed of the following raw materials in weight percentage: Table 4. Raw material ratios for the wok aroma flavoring in Example 4
[0050] The specific preparation method of the above-mentioned wok aroma flavoring is as follows: According to the usage ratio of each raw material in Table 4, 2-acetylpyrazine, methylcyclopentenolone, ethyl maltol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone are added to octyl, decanoic acid glyceride and heated and stirred at 80~90℃ until completely dissolved. Then, the remaining raw materials are added and stirred evenly to obtain the wok aroma flavoring.
[0051] Example 1 The wok-smoked flavoring prepared in Example 1 was applied to wok-smoked flavored dried tofu, and the formula is shown in the table below: Table 5 Preparation of Wok-fried Tofu with Flavor
[0052] As can be seen from the above formula, the amount of wok aroma essence used in this invention is only 0.4% of the total mass, which is a very small amount. Meanwhile, a sensory evaluation panel of 50 people scored the flavored tofu with added aroma. The sensory evaluation index was the aroma of freshly cooked chili and pork stir-fry. The average evaluation results are shown in Table 6 below: Table 6 Sensory evaluation results of the wok-fried tofu with a distinctive aroma
[0053] As shown in Table 6, the evaluation results demonstrate that when the wok aroma flavoring of this invention is applied to the preparation of dried bean curd, it effectively reflects the characteristic wok aroma flavor, broadly satisfying the demands of consumers. The wok aroma flavoring developed in this invention exhibits good temperature resistance, high fidelity, and long-lasting, stable flavor.
[0054] Example 2 The wok aroma flavoring prepared in Example 3 was applied to wok-flavored roasted sausages, and the formula is shown in the table below: Table 7 Preparation of Pan-Fried Sausage
[0055] As can be seen from the above formula, the amount of wok aroma essence used in this invention is only 0.3% of the total mass, which is a very small amount. A sensory evaluation panel of 50 people scored the wok aroma sausage, with the sensory evaluation index being the aroma of freshly cooked chili-fried meat. The average evaluation results are shown in Table 8 below: Table 8 Sensory evaluation results of the aroma of roasted sausage.
[0056] As shown in Table 8, the wok-smell flavoring of this invention, when applied to the preparation of roasted sausages, produces sausages with the characteristic wok-smell flavor and a high sensory evaluation value. The wok-smell flavoring developed in this invention exhibits good temperature resistance, high fidelity, and a long-lasting and stable flavor.
[0057] Example 3 The wok aroma flavoring prepared in Example 4 was applied to wok-flavored sausages, and the formula is shown in the table below: Table 9 Preparation of Pot-Fried Sausage
[0058] As can be seen from the above formula, the amount of wok aroma essence used in this invention is only 0.3% of the total mass, which is a very small amount. A sensory evaluation panel of 50 people scored the wok aroma of the roasted sausage. The sensory evaluation index was the aroma of freshly cooked chili-fried meat. The average evaluation results are shown in Table 10 below: Table 10 Sensory evaluation results of the aroma of roasted sausage.
[0059] As can be seen from the evaluation results in Table 10, after removing a small amount of several flavoring ingredients (acetic acid, furfuryl mercaptan, 3-methylthiopropional, 2-decenal) from Example 3, the sensory evaluation value of the wok-flavored sausage was significantly lower. This indicates that the raw material composition of the wok-flavored essence of the present invention is unique and irreplaceable, and can truly impart the characteristic wok-flavor of food.
[0060] The embodiments of the present invention have been described in detail above. However, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention. Furthermore, the embodiments of the present invention and the features thereof can be combined with each other unless otherwise specified.
Claims
1. A wok aroma flavoring, characterized in that, The wok aroma flavoring comprises the following components: caprylic / decanoic acid glyceride, benzyl alcohol, black pepper oil, 2-acetylpyrazine, methylcyclopentenolone, ethyl maltol, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 2-tetrideone, acetic acid, 2,5-dimethylpyrazine, furfuryl thiol, 1,8-cineole, 3-methylthiopropanal, oleic acid, phenethyl alcohol, sesame oil, 2-decenal, 2,4-undecadienal, phenylacetaldehyde, 3-methylthiobutanal, 3-methylthiopropanol, bis(2-methyl-3-furanyl)disulfide, 2-methyl-3-mercaptofuran, and 2,3-pentanedione.
2. The wok aroma flavoring according to claim 1, characterized in that, By weight percentage, the wok aroma flavoring comprises: 50%~75% caprylic / capric triglyceride, 1%~3% benzyl alcohol, 0.2%~0.8% black pepper oil, 0.003%~0.01% 2-acetylpyrazine, 0.05%~0.15% methylcyclopentenolone, 0.02%~0.08% ethyl maltol, 0.1%~0.5% 4-hydroxy-2,5-dimethyl-3(2H)furanone, 0.01%~0.04% 2-tetrazone, 0.05%~0.4% acetic acid, 0.01%~0.05% 2,5-dimethylpyrazine, 0.01%~0.06% furfuryl mercaptan, and 0.1%~0% 1,8-cineole. 0.4%, 3-methylthiopropional 0.05%~0.2%, oleic acid 4%~15%, phenylethanol 0.01%~0.05%, sesame oil 20%~30%, 2-decenal 0.02%~0.06%, 2,4-undecadienal 0.01%~0.05%, phenylacetaldehyde 0.01%~0.05%, 3-methylthiobutyraldehyde 0.001%~0.005%, 3-methylthiopropanol 0.004%~0.01%, bis(2-methyl-3-furanyl)disulfide 0.006%~0.02%, 2-methyl-3-mercaptofuran 0.01%~0.03%, and 2,3-pentanedione 0.01%~0.05%.
3. The wok aroma flavoring according to claim 1 or 2, characterized in that, The wok aroma flavor also includes 2-hexenal, 2,3,5-trimethylpyrazine, 3-methyl-2-butyritin, dimethyl disulfide, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, tetrahydrothiophene-3-one, and 3-mercapto-2-methylpentanol.
4. The wok aroma flavoring according to claim 3, characterized in that, By weight percentage, the wok aroma flavoring further comprises: 0.001%~0.005% 2-hexenal, 0.01%~0.05% 2,3,5-trimethylpyrazine, 0.01%~0.03% 3-methyl-2-butanethiol, 0.01%~0.05% dimethyl disulfide, 0.01%~0.05% 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 0.01%~0.05% tetrahydrothiophene-3-one, and 0.005%~0.02% 3-mercapto-2-methylpentanol.
5. The method for preparing the wok aroma flavoring according to any one of claims 1 to 4, characterized in that, The method includes the following steps: 2-acetylpyrazine, methylcyclopentenolone, ethyl maltol and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were mixed with octyl, decanoic acid glyceride and dissolved to obtain a mixture. The mixture is then combined with the remaining ingredients to obtain the wok aroma flavoring.
6. The use of the wok aroma flavoring according to any one of claims 1 to 4 in the preparation of food or food additives.
7. The application according to claim 6, characterized in that, The wok aroma flavoring has a mass percentage of 0.2% to 0.8% in the food. Preferably, the food includes at least one of seasonings, soy products, meat products, and puffed foods.
8. A food additive, characterized in that, The food additive includes any one of claims 1 to 4, which contains the wok aroma flavoring.
9. A food product, characterized in that, The food product includes any one of the wok aroma flavorings according to claims 1 to 4; Preferably, the food includes at least one of seasonings, soy products, meat products, and puffed foods.
10. The method for preparing the food according to claim 9, characterized in that, By adding wok hei flavoring to the target food, a target food with wok hei flavor can be obtained.