Compound seasoning based on in-situ enzymolysis and grease coating technology and preparation method thereof

Abstract

The invention discloses a compound seasoning based on an in-situ enzymolysis and grease coating technology and a preparation method of the compound seasoning, and relates to the technical field of food processing and seasonings, the compound seasoning comprises fresh shiitake mushrooms, dried bolete, a yeast extract, onion powder, garlic powder, kelp powder, coconut oil and silicon dioxide, the seasoning takes the shiitake mushrooms and the bolete as main raw materials, and the seasoning is prepared by mixing the shiitake mushrooms, the dried bolete, the yeast extract, the onion powder, the garlic powder, the kelp powder, the coconut oil and the silicon dioxide. According to the invention, mushroom is taken as a raw material, natural components such as yeast extract and kelp powder are taken as auxiliary materials, guanylic acid and free amino acid in mushroom cells are efficiently released through a composite enzymatic hydrolysis technology, a multi-layer flavor system is constructed by combining a temperature-controlled and humidity-controlled Maillard reaction, and the stability and solubility are improved through microcapsule granulation. The product is completely free of sodium glutamate, I + G or synthetic essence, but the palatable taste strength can be 1.5-2 times of that of a traditional monosodium glutamate type product, and the product is suitable for the fields of healthy food, infant complementary food and plant-based food. The invention solves the technical bottleneck of insufficient delicate flavor of natural seasonings, and has obvious innovativeness and industrialization value.

Description

Technical Field

[0001] This invention relates to the field of food processing and condiment technology, specifically to compound condiments based on in-situ enzymatic hydrolysis and oil encapsulation technology and their preparation methods. Background Technology

[0002] Traditional seasonings often contain monosodium glutamate (MSG) to enhance umami flavor, but long-term excessive intake may cause discomfort in some people, such as "Chinese restaurant syndrome" or potential health risks. In recent years, consumer demand for "clean label" products has increased, driving the market to develop new seasonings that are MSG-free and rely on natural ingredients for flavor.

[0003] Mushrooms are rich in natural flavor compounds, such as guanylic acid (GMP), adenosine monophosphate (AMP), free amino acids (such as glutamic acid and aspartic acid), and polysaccharides, exhibiting a significant "umami synergistic effect." In particular, when combined with inosinic acid (IMP), they can produce an umami effect stronger than monosodium glutamate (MSG). However, existing mushroom seasonings mostly rely on spray drying followed by direct powdering, resulting in a limited flavor profile, and MSG is still added to enhance umami. Therefore, developing a compound seasoning that is completely MSG-free and relies on natural mushroom components to achieve a high umami intensity has significant market value and health implications. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a compound seasoning based on in-situ enzymatic hydrolysis and oil coating technology, and its preparation method.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a MSG-free compound mushroom seasoning based on in-situ enzymatic hydrolysis and oil coating technology, which is composed of the following components by weight percentage: 60% fresh shiitake mushrooms, 15% porcini mushroom powder, 12% yeast extract, 1% onion powder, 1% garlic powder, 5% kelp powder, 5% coconut oil, and 1% silicon dioxide; the seasoning does not contain monosodium glutamate, disodium inosinate, or any artificial flavoring agents.

[0006] Preferably, the yeast extract has a nucleotide content of ≥8% and does not contain monosodium glutamate; The papain has the following CAS number: 9001-73-4; enzyme activity >200U / mg; the neutral protein has the following CAS number: 9068-59-1; enzyme activity: 100U / mg.

[0007] A preferred method for preparing a monosodium glutamate-free compound mushroom seasoning based on in-situ enzymatic hydrolysis and oil coating technology includes the following steps: Step 1: Raw material preparation and pretreatment: Step 2: Mixing and preparing the paste; Step 3: Compound enzymatic hydrolysis; Step 4: Filtration and Concentration; Step 5: Maillard inactivation and mixing with the base material; Step 6: Melt and atomize the coconut oil for coating; Step 7: Low-temperature drying to form a film; Step 8: Crushing, preventing caking, and mixing the finished products; Step 9: Packaging and warehousing.

[0008] Preferably, the specific steps of raw material preparation and pretreatment in step 1 are as follows: fresh shiitake mushrooms are washed and sliced ​​(3–5 mm), dried in hot air at 50-55℃ until the moisture content is ≤8%, and then pulverized through an 80-mesh sieve; dried porcini mushrooms are pulverized through a 100-mesh sieve; kelp powder is ground at low temperature (to avoid iodine loss) to a particle size of ≤100 μm.

[0009] Preferably, the specific steps of mixing and preparing the slurry in step 2 are as follows: mix shiitake mushroom powder and porcini mushroom powder at a mass ratio of 3:1, add five times their total weight of deionized water, and adjust the pH to 6.5–7.0 to obtain a mixed slurry.

[0010] Preferably, the specific steps of step 3, raw material preparation and pretreatment, are as follows: add a complex protease, including papain and neutral protease, to the mixed slurry, hydrolyze at 55°C for 4 hours, and inactivate the enzyme at 95°C for 10 minutes.

[0011] Preferably, the specific steps of step 4, filtration and concentration, are as follows: after enzyme inactivation, filter to remove residue, collect the enzymatic hydrolysate, concentrate under reduced pressure to make the solid content of the enzymatic hydrolysate ≥45%.

[0012] Preferably, the specific steps of step 5, Maillard inactivation and mixing with the base material, are as follows: the enzymatically hydrolyzed slurry is heated to 85–90°C and held for 10–15 minutes for enzyme inactivation, cooled to 40–50°C, and the concentrated enzymatic hydrolysate is mixed evenly with onion powder, garlic powder, kelp powder, and yeast extract to obtain a semi-wet mixed base material.

[0013] Preferably, step 6, coconut oil melting and atomization coating, involves: placing the oil-coated material in a ventilated environment at 20–25°C for drying. Utilizing the fact that the ambient temperature is lower than the melting point of coconut oil, the coconut oil recrystallizes on the particle surface to form a solid hydrophobic film until the material's moisture content is ≤5%. This is then mixed with the aforementioned powder in a ratio (oil:powder = 1:4) to form microcapsule particles, controlling the particle size to be 200–400 μm.

[0014] Preferably, the specific steps of steps 7-9 are as follows: gently pulverize the dried material to 60-80 mesh, then add 1% silica to prevent caking, mix at low speed for 5-10 minutes until uniform, and then package.

[0015] Compared with existing technologies, this invention provides a composite seasoning based on in-situ enzymatic hydrolysis and oil coating technology and its preparation method, which has the following beneficial effects: 1. This compound seasoning based on in-situ enzymatic hydrolysis and oil coating technology and its preparation method produce a product that is completely free of monosodium glutamate and other artificial flavor enhancers. It does not contain monosodium glutamate, disodium inosinate (I+G), hydrolyzed vegetable protein or chemical flavorings. All raw materials are derived from natural ingredients and strictly follow international "clean label" standards to meet consumers' growing demand for healthy and safe food.

[0016] 2. This compound seasoning based on in-situ enzymatic hydrolysis and oil coating technology and its preparation method, through scientific formulation and process optimization, fully leverages the "umami synergistic effect" between guanylic acid (GMP) naturally abundant in shiitake mushrooms and inosinic acid (IMP) in yeast extract. The two can produce a strong umami amplification effect at low concentrations, making the umami intensity of the product 1.5 to 2 times that of traditional MSG. It not only achieves a high umami taste without relying on chemical additives, but also has a more natural, mellow and lasting flavor.

[0017] 3. This invention relates to a compound seasoning based on in-situ enzymatic hydrolysis and oil encapsulation technology, and its preparation method. The seasoning prepared by this invention can be widely used in soups, sauces, stir-fries, stews, and plant-based vegetarian products. It is particularly suitable for infant formula, nutritional meals for the elderly, and the daily diet of people sensitive to monosodium glutamate (MSG), avoiding adverse reactions caused by the ingestion of chemical flavor enhancers. Overall, this invention achieves a high degree of balance between safety, umami flavor, and practicality, and has broad market application prospects and promotional value. Attached Figure Description

[0018] Figure 1 This is a flowchart illustrating the preparation process of the compound seasoning of the present invention. Detailed Implementation

[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] Please see Figure 1 The compound seasoning based on in-situ enzymatic hydrolysis and oil coating technology and its preparation method are made from the following raw materials by mass percentage: 60% fresh shiitake mushrooms, 15% porcini mushroom powder, 12% yeast extract, 1% onion powder, 1% garlic powder, 5% kelp powder, 5% coconut oil, and 1% silicon dioxide.

[0021] The yeast extract has a nucleotide content of ≥8% and contains no added monosodium glutamate; The silica is food grade; The papain (CAS No.: 9001-73-4; enzyme activity >200U / mg); neutral protease (CAS No.: 9068-59-1; enzyme activity: 100U / mg); The specific preparation process is as follows: (1) Wash and slice fresh shiitake mushrooms (3–5 mm), dry them in hot air at 50-55℃ until the moisture content is ≤8%, and then pulverize them through an 80-mesh sieve; pulverize dried porcini mushrooms through a 100-mesh sieve; grind kelp powder at low temperature (to avoid iodine loss) to a particle size of ≤100 μm.

[0022] (2) Mix shiitake mushroom powder and porcini mushroom powder at a mass ratio of 3:1, add 5 times their total weight of deionized water, and adjust the pH to 6.5–7.0; add compound protease (papain and neutral protease), hydrolyze at 55°C for 4 hours; inactivate the enzyme at 95°C for 10 minutes, filter to obtain the enzymatic hydrolysate, and concentrate to a solid content ≥45%.

[0023] (3) Heat the enzymatically hydrolyzed slurry to 85–90℃ and keep it for 10–15 minutes to inactivate the enzyme. Cool it to 40–50℃ and mix the concentrated enzymatic hydrolysate with onion powder, garlic powder, kelp powder and yeast extract to obtain a semi-wet mixed base.

[0024] (4) Heat the coconut oil to 50-60℃ to completely melt it, and spray it evenly onto the surface of the semi-wet mixed base material obtained in step (3) through an atomizing nozzle. Stir at high speed for 10-20 minutes at 40-50℃ to make the melted oil evenly coat the surface of the material particles.

[0025] (5) Place the oil-coated material in a ventilated environment at 20–25℃ and dry it. Taking advantage of the fact that the ambient temperature is lower than the melting point of coconut oil, the coconut oil will re-solidify on the surface of the particles to form a solid hydrophobic film until the moisture content of the material is ≤5%. Mix it with the powder in the above ratio (oil:powder=1:4) to form microcapsule particles, and control the particle size to be 200–400μm.

[0026] (6) Gently crush the dried material to 60-80 mesh, then add 1% silica to prevent clumping, mix at low speed for 5-10 minutes until evenly mixed, and then package.

[0027] Example 1 A monosodium glutamate-free compound mushroom seasoning based on in-situ enzymatic hydrolysis and oil encapsulation technology, comprising: 60% fresh shiitake mushrooms, 15% porcini mushroom powder, 12% yeast extract, 1% onion powder, 1% garlic powder, 5% kelp powder, 5% coconut oil, and 1% silicon dioxide. The preparation method is as follows: (1) Crush fresh shiitake mushrooms into a paste and set aside; grind porcini mushrooms and kelp separately at low temperature to avoid loss of heat-sensitive components; (2) Mix shiitake mushroom powder and porcini mushroom powder, add 5 times the total weight of water, adjust the pH to 6.8, add papain and neutral protease, hydrolyze at 55℃ for 4.5h; inactivate at 90℃ for 10min, filter after enzyme inactivation to obtain enzymatic hydrolysate, add yeast extract, onion powder, garlic powder and kelp powder and mix evenly. (3) Heat coconut oil to 55°C to melt, atomize and spray it onto the mixture, stir at 45°C for 15 minutes. Dry at 40°C until the moisture content is 4%, pulverize and pass through an 80-mesh sieve, mix in silica, and the finished product is obtained.

[0028] Scale settings Comparative Example 1 (Traditional water-based enzymatic hydrolysis + oil-free coating): Compared with Example 1, in step (2), 50% of the mass of shiitake mushroom and porcini mushroom slurry was added for enzymatic hydrolysis, and in step (4), no coconut oil was added. The product was directly dried and pulverized, and the amount of silica added was adjusted to 3%.

[0029] Comparative Example 2 (Liquid Oil Encapsulation): Compared with Example 1, step (3) uses liquid soybean oil (which does not solidify at room temperature) instead of coconut oil.

[0030] Comparative Example 3 (without in-situ enzymatic hydrolysis): Compared with Example 1, fresh shiitake mushrooms were directly dried and pulverized without enzymatic hydrolysis.

[0031] Indicator Measurement and Result Analysis Measurement indicators: Sensory evaluation of umami value: A professional sensory evaluation team will score the umami intensity of the product, with a maximum score of 10 points.

[0032] Anti-caking test: Place the sample in a constant temperature and humidity chamber and leave it for 30 days at a temperature of 40℃ and a relative humidity of 75%. Observe the state of the sample and calculate the caking rate (caking mass / total mass × 100%).

[0033] Physical property observation: Observe the oiliness and fluidity of the product surface at room temperature.

[0034] Results analysis:

[0035] The data in the table above shows that Example 1, through the synergistic effect of in-situ enzymatic hydrolysis and solid oil coating, is significantly superior to the comparative examples. Comparative Example 3 confirms that the lack of enzymatic hydrolysis leads to a poor umami sensory score, requiring the use of exogenous flavor enhancers, which increases costs. Comparative Example 1 shows that the traditional high-water-addition and non-coating process reduces umami by 35% and the clumping rate is as high as 48% under high temperature and humidity. Comparative Example 2 shows that liquid oil cannot form a rigid hydrophobic barrier, resulting in an oily product with a clumping rate of 28%. In contrast, Example 1 maximizes the release of natural glutamic acid, avoids exogenous additives to reduce costs, and utilizes solid coconut oil to construct a rigid microcapsule structure, significantly improving the product's fluidity and moisture resistance, effectively solving the technical problems of traditional shiitake mushroom powder being bland in flavor, prone to clumping, and costly.

[0036] This invention introduces a monosodium glutamate-free mushroom seasoning that strictly complies with national nutritional standards. The formula completely eliminates additives like monosodium glutamate, yet still achieves excellent flavor enhancement. This seasoning is extremely versatile; it can be paired with various dishes to add a unique and delicious flavor, leaving a lingering and unforgettable taste. Furthermore, its mature production process makes it highly suitable for large-scale mass production, possessing broad development prospects and enormous market potential in the commercial sector.

[0037] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A monosodium glutamate-free compound mushroom seasoning based on in-situ enzymatic hydrolysis and oil encapsulation technology, characterized in that: It is composed of the following components by weight percentage: 60% fresh shiitake mushrooms, 15% porcini mushroom powder, 12% yeast extract, 1% onion powder, 1% garlic powder, 5% kelp powder, 5% coconut oil, and 1% silicon dioxide; the seasoning does not contain monosodium glutamate, disodium inosinate, or any artificial flavoring agents.

2. The MSG-free compound mushroom seasoning based on in-situ enzymatic hydrolysis and oil coating technology according to claim 1, characterized in that: The yeast extract has a nucleotide content of ≥8% and contains no added monosodium glutamate; The papain has CAS number 9001-73-4 and enzyme activity >200U / mg; the neutral protein has CAS number 9068-59-1. Enzyme activity: 100 U / mg.

3. The method for preparing MSG-free compound mushroom seasoning based on in-situ enzymatic hydrolysis and oil coating technology according to claims 1-2, characterized in that: Includes the following steps: Step 1: Raw material preparation and pretreatment: Step 2: Mixing and preparing the paste; Step 3: Compound enzymatic hydrolysis; Step 4: Filtration and Concentration; Step 5: Mix Maillard inactivation with the base material; Step 6: Melt and atomize the coconut oil for coating; Step 7: Low-temperature drying to form a film; Step 8: Crushing, preventing caking, and mixing the finished products; Step 9: Packaging and warehousing.

4. The method for preparing MSG-free compound mushroom seasoning based on in-situ enzymatic hydrolysis and oil coating technology according to claim 3, characterized in that: The specific steps for raw material preparation and pretreatment in step 1 are as follows: Fresh shiitake mushrooms are washed, sliced, and dried in hot air at 50-55℃ until the moisture content is ≤8%, and then pulverized through an 80-mesh sieve; dried porcini mushrooms are pulverized through a 100-mesh sieve; and kelp powder is ground at low temperature to a particle size of ≤100μm.

5. The method for preparing MSG-free compound mushroom seasoning based on in-situ enzymatic hydrolysis and oil coating technology according to claim 3, characterized in that: The specific steps of mixing and preparing the slurry in step 2 are as follows: Mix shiitake mushroom powder and porcini mushroom powder at a mass ratio of 3:1, add 5 times their total weight of deionized water, and adjust the pH to 6.5–7.0 to obtain the mixed slurry.

6. The method for preparing MSG-free compound mushroom seasoning based on in-situ enzymatic hydrolysis and oil coating technology according to claim 3, characterized in that: The specific steps of step 3, compound enzymatic hydrolysis, are as follows: add compound protease, including papain and neutral protease, to the mixed slurry, hydrolyze at 55°C for 4 hours, and inactivate the enzyme at 95°C for 10 minutes.

7. The method for preparing MSG-free compound mushroom seasoning based on in-situ enzymatic hydrolysis and oil coating technology according to claim 3, characterized in that: The specific steps of step 4, filtration and concentration, are as follows: after enzyme inactivation, filter to remove residue, collect the enzyme hydrolysate, concentrate under reduced pressure to make the solid content of the enzyme hydrolysate ≥45%.

8. The method for preparing MSG-free compound mushroom seasoning based on in-situ enzymatic hydrolysis and oil coating technology according to claim 3, characterized in that: The specific steps of step 5, Maillard inactivation and base material mixing, are as follows: the enzymatically hydrolyzed slurry is heated to 85–90℃ and held for 10–15 minutes for enzyme inactivation, then cooled to 40–50℃, and the concentrated enzymatic hydrolysate is mixed evenly with onion powder, garlic powder, kelp powder, and yeast extract to obtain a semi-wet mixed base material.

9. The method for preparing MSG-free compound mushroom seasoning based on in-situ enzymatic hydrolysis and oil coating technology according to claim 3, characterized in that: The specific steps of steps 6-7 are as follows: The oil-coated material is placed in a ventilated environment at 20–25℃ for drying. Utilizing the characteristic that the ambient temperature is lower than the melting point of coconut oil, the coconut oil is allowed to re-solidify on the particle surface to form a solid hydrophobic film until the material's moisture content is ≤5%. This is then mixed with the aforementioned powder in a ratio of oil:powder = 1:4 to form microcapsule particles, controlling the particle size to be 200–400 μm.

10. The method for preparing MSG-free compound mushroom seasoning based on in-situ enzymatic hydrolysis and oil coating technology according to claim 3, characterized in that: The specific steps of steps 8-9 are as follows: gently crush the dried material to 60-80 mesh, then add 1% silica to prevent clumping, mix at low speed for 5-10 minutes until uniform, and then package.

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