Preparation method and application of salt-reducing, freshness-enhancing and high-temperature-resistant functional seasoning composition

Abstract

The invention discloses a salt-reducing freshness-enhancing high-temperature-resistant functional seasoning composition beneficial to maintaining intestinal microecological balance, and a preparation method and application thereof, and belongs to the technical field of food seasoning. The core of the composition is a synergistic dietary fiber combination composed of yeast beta-glucan, yeast mannan oligosaccharide and resistant dextrin according to the weight ratio of (3-5): (4-6): (2-4), edible salt and yeast extract are matched, the sodium content of the product is smaller than or equal to 14000mg / 100g, when clear soup is prepared according to the addition amount of 0.5% (w / v), the delicate flavor strength equivalent to that of traditional chicken essence can be kept, and the delicate flavor attenuation rate is smaller than or equal to 6.7% after heating is conducted for 60 min at the temperature of 100 DEG C. The product simultaneously realizes 0 sugar, 0 fat, low purine and sodium-potassium ratio balance, can synergistically promote proliferation of beneficial bacteria in intestinal tracts, solves the problem that salt reduction, fresh keeping, high temperature resistance and flavor stability of the existing seasoning are difficult to consider at the same time, and is suitable for industrial production.

Description

Technical Field

[0001] This invention relates to the field of food seasoning technology, specifically to a functional seasoning composition with properties of reducing salt and enhancing flavor, high temperature resistance, sodium-potassium balance, and helping to maintain intestinal microecological balance, its preparation method, and its application. Background Technology

[0002] Chicken bouillon is a widely used umami seasoning in home cooking. The traditional chicken bouillon discussed in this article refers to commercially available umami chicken bouillon products, typically containing approximately 18,864 mg of sodium per 100g. However, traditional chicken bouillon suffers from a series of shortcomings in terms of health benefits and processing performance that urgently need to be addressed: High sodium and electrolyte imbalance: Its sodium content is extremely high (about 18,864 mg / 100g), and the sodium-potassium ratio is severely imbalanced (up to about 214:1). Long-term high sodium intake contradicts the health requirement of controlling sodium content in daily diet, which will increase the burden on cardiovascular metabolism.

[0003] Containing hidden health risks and potential burden on the gut microbiota: Chicken essence products typically contain added sugar, animal-derived fats, and cholesterol. More notably, they have a high purine content. According to research data published in "China Condiments" in 2024, titled "Study on the Distribution of Purine Content in Common Condiments Based on Liquid Chromatography-Tandem Mass Spectrometry" (Chen Shasha et al., 2024, 49(8):175-178), the total purine content of commercially available chicken essence can be as high as approximately 636 mg / 100g. Modern nutritional research further indicates that a diet high in cholesterol and purines can lead to gut microbiota dysbiosis, resulting in a significant reduction in the number of beneficial probiotics such as Bifidobacteria and Lactobacillus, thereby adversely affecting the balance of the gut microbiota.

[0004] Dependence on chemical flavor enhancers and thermal instability: Traditional recipes commonly rely on chemical flavor enhancers such as disodium inosinate (I+G). These ingredients are unstable at high temperatures and are prone to decomposition in cooking scenarios that require prolonged heating, such as stewing, boiling, and hot pot, leading to a significant reduction in umami flavor (studies show that umami flavor loss can reach more than 26% after heating at 100℃ for 60 minutes), resulting in a gap between the actual cooking effect and the expected result.

[0005] Lack of proactive health design: Its formula not only completely lacks dietary fiber with clear prebiotic function to actively maintain the balance of the intestinal microecology, but its "high sodium, high cholesterol, high purine" composition pattern even puts a potential burden on the intestinal microecology, failing to meet consumers' dual health needs for "harm reduction" and "benefit" in food.

[0006] To address the above issues, some improvements have been attempted in existing technologies, but all have limitations and have failed to systematically solve all the pain points. For example: Patent document CN109068704B discloses a composition containing dextran and mannan for enhancing the perception of saltiness. However, its application purpose, the ratio of core components (dextran:mannan = 0.04-0.67:1), and the technical effects achieved (focusing only on enhancing saltiness) are different from the present invention. In particular, it does not address and cannot solve key issues such as "stable umami flavor under high-temperature cooking", "sodium-potassium balance", and "synergistic maintenance of intestinal microecological balance through specific dietary fiber combinations".

[0007] Other technologies (such as CN118318984A) focus on using yeast extract to reduce salt, but they also do not address the issue of flavor preservation at high temperatures, and fail to integrate the functions of reducing salt, heat resistance, sodium-potassium balance, and maintaining intestinal microecological balance through specific prebiotic compounding into an integrated design.

[0008] None of the aforementioned existing technologies offer any technical insights into simultaneously achieving salt reduction and flavor enhancement, heat resistance, and maintenance of intestinal microecological balance through a combination of three dietary fibers. In summary, existing technologies are all single, fragmented improvements; no technical solution can simultaneously and systematically address the comprehensive challenge of "reducing salt without sacrificing flavor, maintaining taste at high temperatures, achieving sodium-potassium balance, and realizing overall health in the formula (including maintaining intestinal microecological balance) through both 'reducing the burden' and 'actively enhancing' pathways." Furthermore, no technical solution has been disclosed that achieves all of the above effects through the synergistic combination of three dietary fibers of this invention. Therefore, the art has long lacked a natural seasoning technology solution that can meet the aforementioned comprehensive needs. Summary of the Invention (a) Technical problems to be solved

[0009] This invention aims to overcome the inherent contradictions between "salt reduction" and "freshness preservation," "high-temperature cooking" and "flavor stability," and "deliciousness pursuit" and "health burden" in existing chicken essence and similar products. It provides a technical solution that simultaneously achieves: 1) a sodium content ≤14000 mg / 100g, reducing salt content by 30% or more compared to traditional chicken essence, while maintaining a similar level of umami flavor at the same dosage; 2) extremely high umami retention rate (attenuation rate ≤6.7%) after prolonged high-temperature cooking at 100℃ (60 minutes); 3) a natural and clean product that meets the health standards of "0 sugar, 0 fat, 0 cholesterol, low purines, rich in dietary fiber, and a balanced sodium-potassium ratio," and its specific prebiotic combination helps maintain intestinal microecological balance. (II) Technical Solution

[0010] To achieve the above objectives, the present invention adopts the following technical solution: A functional seasoning composition, comprising the following components by weight: 30-50 parts of edible salt; Yeast extract: 15-30 parts; Synergistic dietary fiber combination: 8-15 parts; the synergistic dietary fiber combination is composed of yeast β-glucan, yeast mannan oligosaccharide and resistant dextrin, with a weight ratio of (3-5):(4-6):(2-4); Optionally, it may also include 1-5 parts of oligosaccharides to further enrich the prebiotic system; Flavor compounds: 5-15 parts; Carrier: Balance.

[0011] The oligosaccharide is preferably isomaltooligosaccharide; the flavoring substance is selected from at least one of shiitake mushroom powder and white pepper powder; and the carrier is preferably maltodextrin. (III) Beneficial Effects

[0012] Compared with the prior art, the present invention has the following beneficial effects: Synergistic effect of core technologies: The fundamental innovation of this invention lies in the discovery of a specific synergistic combination of yeast β-glucan, yeast mannan oligosaccharide, and resistant dextrin, which is the key to simultaneously achieving the two core properties of "reduced salt content without reduced freshness" and "high temperature resistance". As shown in Experiments 3 and 5, the absence of any one of the three components, or changes in their specific proportions, significantly reduces the relevant properties.

[0013] The "30% reduction in salt without sacrificing freshness" effect is conclusive: the product's sodium content is ≤14000 mg / 100g, which is 30% or more less than that of traditional chicken essence (typical sodium content is about 18864 mg / 100g). Sensory tests that meet ISO 4120 standards prove that, with the same amount added, the product of this invention can maintain a similar level of umami flavor as traditional chicken essence, meeting consumers' needs for a low-sodium, healthy diet.

[0014] Excellent high-temperature stability: After continuous heating at 100℃ for 60 minutes, the umami flavor of this product decreases by only 6.7%, far lower than the 26.0% of traditional chicken essence, making it perfectly suitable for cooking scenarios that require long-term high-temperature heating, such as stewing, boiling, and hot pot.

[0015] Synergistic Efficacy in Maintaining Gut Microecological Balance: This invention constructs a multi-component, synergistic prebiotic system by combining yeast β-glucan, yeast mannan oligosaccharide, resistant dextrin, and selected oligosaccharides in specific proportions. In vitro simulated fermentation experiments show that this combination can more comprehensively and efficiently promote the proliferation of various beneficial intestinal bacteria such as Bifidobacteria and Lactobacillus, and significantly increase the production of short-chain fatty acids (SCFAs). Its effect is superior to that of a simple combination of single or any two components, achieving a functional leap from reducing dietary burden to actively maintaining gut microecological balance.

[0016] Comprehensive health attributes integration: The product has been tested and meets the requirements of "0 sugar, 0 fat, 0 cholesterol, low purine (≤30mg / 100g), rich in dietary fiber (≥6g / 100g), and balanced sodium-potassium ratio (5:1-10:1)", which meets the low sodium and high potassium dietary requirements recommended by the "Chinese Dietary Guidelines" and covers the broad health consumption needs of consumers who are concerned about sugar, fat and purine intake.

[0017] Compared with the closest existing technology, it has unexpected comprehensive effects: Compared with CN109068704B, this invention not only creatively extends the application of dual yeast dietary fiber to the field of seasonings, but also forms a multi-dimensional synergistic system by introducing resistant dextrin and selected prebiotics. For the first time, it is associated with multiple core performance and health attributes such as "reduced salt without reduced freshness", "high temperature resistance", "balanced sodium-potassium ratio" and "helps maintain intestinal microecological balance". This solves the limitations of the single and scattered improvements of the existing technology and produces a systematic technical effect that the existing technology could not have foreseen. Detailed Implementation

[0018] The present invention will be further described below with reference to embodiments, but the scope of protection of the present invention is not limited thereto. Unless otherwise specified, the raw materials used in the present invention are all commercially available food-grade products, and the methods used are all conventional food processing methods in the art. Overview of preparation methods

[0019] The composition of the present invention is prepared by a dry mixing process. The specific steps are as follows: each component is added to a three-dimensional dry mixer in proportion, and mixed at a speed of 20-30 rpm for 15-30 minutes until uniform under the conditions of temperature ≤25℃ and ambient humidity ≤45%RH; optionally, the uniformly mixed material is subjected to air jet milling to micronize to a particle size D90≤150μm, or granulated, dried and sized; finally, after sieving, it is packaged with an oxygen-barrier and moisture-barrier aluminum foil composite film to obtain the finished product.

[0020] This product's formula is designed in accordance with national food safety standards, and all functional claims comply with relevant national laws and regulations. In terms of ingredient selection, yeast extract is used as the core source of umami and flavor, avoiding the use of animal-derived ingredients (such as chicken fat and chicken powder) to achieve zero cholesterol; no additional sugar or fat is added; through the synergistic effect of a specific ratio of yeast β-glucan, yeast mannan oligosaccharide, and resistant dextrin, it achieves its functional benefits while naturally reaching health indicators such as low purines, high dietary fiber, and improved sodium-potassium ratio. Example Formula

[0021] Table 1. Formulation table of embodiments within the scope of protection of this invention (unit: parts by weight) Components (parts by weight) Example 1 (Core Optimal Formula) Example 2 Example 3 table salt 40 35 45 yeast extract 20 25 18 Yeast β-glucan 4 3 5 Yeast mannan oligosaccharides 5 4 6 resistant dextrin 3 2 3 Isomaltooligosaccharide 2 3 1 Shiitake mushroom powder 8 10 5 White pepper powder 2 0 0 Maltodextrin (balance) 16 18 17 Note: In Example 1, the weight ratio of the synergistic dietary fiber combination was yeast β-glucan: yeast mannan oligosaccharide: resistant dextrin = 4:5:3, which conforms to the ratio range of (3-5):(4-6):(2-4) defined by this invention; the ratio in Example 2 was 3:4:2 and the ratio in Example 3 was 5:6:3, both of which are within the protection scope of this invention. Comparative formulation

[0022] Table 2 Comparative Formula Table (Unit: Parts by Weight) Components (parts by weight) Comparative Example 1 (Resistant Dextrin) Comparative Example 2 (the lower limit of the ratio exceeds the range) Comparative Example 2 (the upper limit of the ratio is exceeded) table salt 40 40 40 yeast extract 20 20 20 Yeast β-glucan 4 2 6 Yeast mannan oligosaccharides 5 7 3 resistant dextrin 0 3 3 Isomaltooligosaccharide 2 2 2 Shiitake mushroom powder 8 8 8 White pepper powder 2 2 2 maltodextrin 19 16 16 Disodium inosinate 0 0 0 Chicken powder, chicken oil 0 0 0 Note: In Comparative Example 2, the weight ratio of the synergistic dietary fiber combination is 2:7:3, which exceeds the lower limit range of the ratio (3-5):(4-6):(2-4) defined in this invention; in Comparative Example 3, the weight ratio of the synergistic dietary fiber combination is 6:3:3, which exceeds the upper limit range of the ratio defined in this invention.

[0023] All experiments were repeated three times. Data are expressed as mean ± standard deviation. Statistical analysis was performed using SPSS software. p < 0.05 was considered statistically significant. Experiment 1: Sensory evaluation of salt reduction effect

[0024] The three-point testing method conforming to ISO 4120:2004 was used. Fifty selected sensory evaluators (aged 25-55, half male and half female, none with taste disorders or smoking habits) were recruited. Clear broth base was prepared: the control group used Comparative Example 4 traditional chicken essence, added at 0.5%, with a sodium content of 180 mg / 100 ml (actual measurement); the experimental group used the product of Example 1, added at 0.5%, with a sodium content of 126 mg / 100 ml (corresponding to a powder sodium content of approximately 12600 mg / 100g, a reduction of approximately 33% in salt compared to traditional chicken essence). All samples were maintained at a uniform temperature (60±2℃) in a constant-temperature water bath, and the evaluators conducted blind tests in separate compartments.

[0025] Results: There was no significant difference in umami perception between the two groups (p=0.086>0.05), proving that the product of the present invention can achieve an umami perception intensity comparable to that of traditional chicken essence under the conditions of sodium content ≤14000 mg / 100g and salt reduction of 30% or more compared with traditional chicken essence. Experiment 2: Health Indicator Testing

[0026] The powder of the product in Example 1 was tested according to the testing methods corresponding to the national food safety standards, and the results are as follows: Table 3. Results of Product Health Indicators Test in Example 1 x-test items Test results National food standard claim requirements / reference standards Total sugar ≤0.5g / 100g ≤0.5g / 100g can be labeled as "sugar-free" (GB 28050-2011) Fat ≤0.5g / 100g ≤0.5g / 100g can be claimed as "fat-free" (GB 28050-2011). cholesterol Not detected (detection limit ≤0.5mg / 100g) A concentration of ≤5mg / 100g can be claimed to be "cholesterol-free" (GB 28050-2011). Total purines ≤30mg / 100g Reference values ​​for low-purine foods Total dietary fiber ≥20g / 100g A product containing ≥6g / 100g can be claimed to be "rich in dietary fiber" (GB 28050-2011). Sodium content Approximately 12600 mg / 100g Compared to traditional chicken bouillon (approximately 18864 mg / 100g) Potassium content Approximately 1500 mg / 100g Compared to traditional chicken bouillon (approximately 88mg / 100g) Sodium-potassium ratio Approximately 8.4:1 Recommended healthy diet ratio (5:1-10:1) compared to traditional chicken bouillon (214:1) Experiment 3: High Temperature Resistance Test

[0027] The products of Example 1 and Comparative Examples 1-4 were added at a rate of 0.5% (w / v) to prepare clear broth. The broth was placed in a constant temperature water bath at 100°C and heated continuously. Samples were taken at 0 min and 60 min, respectively, and immediately cooled to 60±2°C. Ten trained sensory evaluators scored the umami intensity (0-10 points, with higher scores indicating stronger umami) and calculated the umami decay rate.

[0028] Table 4. High-Temperature Resistance Test Results for Each Experimental Group Group 0min umami rating 60-minute umami rating Umami decay rate Example 1 7.5±0.4 7.0±0.5 6.7% Comparative Example 1 7.2±0.5 5.9±0.6 18.5% Comparative Example 2 7.1±0.5 6.0±0.5 15.5% Comparative Example 3 7.0±0.5 6.1±0.5 12.9% Comparative Example 4 (Traditional Chicken Essence) 7.3±0.5 5.4±0.6 26.0% Conclusion: After heating at 100℃ for 60 minutes, the umami flavor decay rate of the product in Example 1 was only 6.7%, far lower than the 26.0% of the traditional chicken essence in Comparative Example 4. Statistical analysis showed that the umami flavor decay rates of Comparative Examples 1, 2, and 3 were all significantly higher than those of Example 1 (p=0.002<0.01), demonstrating that the specific synergistic combination of yeast β-glucan, yeast mannan oligosaccharide, and resistant dextrin is crucial for the high-temperature umami flavor stability of the product. Experiment 4: In vitro simulated intestinal fermentation experiment (prebiotic effect)

[0029] An in vitro batch fermentation model was used, with a blank control group containing basal culture medium and experimental groups using extracts from Examples 1, 1, 2, and 3 as the sole carbon source. Mixed fecal microbiota from three healthy volunteers were inoculated and cultured anaerobically at 37°C for 24 hours. Fermentation broth was collected, and changes in gut microbiota were detected using 16S rRNA sequencing. Total short-chain fatty acid (SCFA) production was determined by gas chromatography to evaluate the prebiotic effects of each group.

[0030] Results: The proliferation of beneficial bacteria such as Bifidobacterium and Lactobacillus, as well as the total production of short-chain fatty acids such as acetic acid, propionic acid, and butyric acid in Example 1 were significantly higher than those in Comparative Examples 1, 2, and 3 (p=0.001<0.01); while the proliferation of beneficial bacteria and the production of SCFA in Comparative Examples 1, 2, and 3 were significantly lower than those in Example 1.

[0031] Conclusion: When yeast β-glucan, yeast mannan oligosaccharide and resistant dextrin are combined in the specific ratio of this invention, they produce a significant synergistic effect. Their effect on promoting the proliferation of various beneficial intestinal bacteria is significantly better than that of formulations lacking core components or exceeding the specified ratio (p=0.001<0.01), which helps maintain the balance of intestinal microecology. Experiment 5: Effects of different ratios on salt reduction, flavor enhancement, and heat resistance

[0032] With other components fixed as in Example 1, only the ratio of yeast β-glucan, yeast mannan oligosaccharide and resistant dextrin was systematically changed, and the salt reduction and flavor enhancement effects (same as Experiment 1) and high temperature resistance (same as Experiment 3) of each group were tested respectively.

[0033] Results: Only within the ratio range (3-5):(4-6):(2-4) defined in this invention can the optimal salt reduction and umami enhancement effects and high-temperature umami stability be achieved simultaneously. For example, when the ratio is adjusted to 2:7:3 (the lower limit is exceeded), the umami decay rate increases to 15.5%, and the umami score under salt reduction conditions also decreases significantly (p=0.008<0.01); when the ratio is adjusted to 6:3:3 (the upper limit is exceeded), the umami decay rate increases to 12.9%, and the umami score under salt reduction conditions also decreases significantly (p=0.012<0.05). Other formulations exceeding the ratio range defined in this invention all exhibit the same performance decline trend, demonstrating the necessity and non-obviousness of the specific ratio synergy of this invention.

Claims

1. A functional seasoning composition, characterized in that, By weight, it comprises: 30-50 parts of edible salt, 15-30 parts of yeast extract, and 8-15 parts of a synergistic dietary fiber combination; the synergistic dietary fiber combination consists of yeast β-glucan, yeast mannan oligosaccharide, and resistant dextrin, with a weight ratio of (3-5):(4-6):(2-4); the sodium content in the composition is ≤14000 mg / 100g, and when a clear broth is prepared with an addition of 0.5% (w / v), it can maintain a umami intensity comparable to traditional chicken essence, and the umami decay rate after heating at 100℃ for 60 min is ≤6.7%.

2. The functional seasoning composition according to claim 1, characterized in that, The yeast extract is a high-nucleotide yeast extract that has undergone a depurination process, with a nucleotide content ≥15% and a purine content ≤50mg / 100g.

3. The functional seasoning composition according to claim 1, characterized in that, It also contains 1-5 parts by weight of oligosaccharides.

4. The functional seasoning composition according to claim 1 or 3, characterized in that, The oligosaccharide is isomaltooligosaccharide.

5. The functional seasoning composition according to any one of claims 1-4, characterized in that, The composition contains a total purine content ≤30mg / 100g, a dietary fiber content ≥6g / 100g, and a sodium-potassium ratio between 5:1 and 10:

1.

6. The functional seasoning composition according to any one of claims 1-5, characterized in that, The composition contains ≤0.5g / 100g of sugar, ≤0.5g / 100g of fat, and ≤0.5mg / 100g of cholesterol.

7. A method for preparing the functional seasoning composition according to any one of claims 1-6, characterized in that, The process includes the following steps: Add each component to a dry mixer in proportion, and mix for 15-30 minutes until homogeneous under conditions of temperature ≤25℃ and ambient humidity ≤45%RH to obtain the finished product.

8. The preparation method according to claim 7, characterized in that, It also includes the steps of micronizing the uniformly mixed material to a particle size D90≤150μm, or granulating, drying and then sizing.

9. The use of the functional seasoning composition according to any one of claims 1-6 in the preparation of seasonings for stewing, boiling, and hot pot.

10. The use of the functional seasoning composition according to any one of claims 1-6 in the preparation of food products having functions such as salt reduction, heat resistance and / or helping to maintain intestinal microecological balance.