A soy sauce-based umami enhancer, its preparation method and application

This study utilizes multi-step chromatographic separation technology to extract umami agents composed of amino acids and hexoses from soy sauce, solving the problem of insufficient exploration of important umami compounds in soy sauce. It provides umami agents with novel chemical skeleton structures for use in food and condiments, thereby enhancing the application value of soy sauce.

CN122074635APending Publication Date: 2026-05-26SOUTH CHINA AGRICULTURAL UNIVERSITY
View PDF 0 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
SOUTH CHINA AGRICULTURAL UNIVERSITY
Filing Date
2026-01-16
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

The differences in existing soy sauce fermentation processes and the complexity of flavor components have resulted in the insufficient discovery and identification of important umami compounds, affecting the development of soy sauce condiments and food products.

Method used

After freeze-drying soy sauce, umami agents composed of amino acids and hexoses, including glutamic acid, aspartic acid, histidine, and L-fucose or glucose, are extracted by combining normal-phase silica gel chromatography, C18 liquid chromatography, hydrophilic C18 liquid chromatography, and reversed-phase high-performance liquid chromatography. Multi-step separation and sensory evaluation are then performed to obtain umami agents with novel chemical skeleton structures.

Benefits of technology

The obtained umami enhancer has a stronger umami intensity than monosodium glutamate (MSG) and has good market application prospects. As a food additive and flavor enhancer, it can improve food flavor and reduce the intake of salt and MSG.

✦ Generated by Eureka AI based on patent content.

Smart Images

  • Figure CN122074635A_ABST
    Figure CN122074635A_ABST
Patent Text Reader

Abstract

This invention provides a soy sauce-based umami enhancer, its preparation method, and its application, belonging to the technical field of soy sauce flavor research. The umami enhancer of this invention is composed of amino acids and hexoses; the amino acids are glutamic acid, aspartic acid, and histidine; the hexoses are L-fucose or glucose. Compared with current umami enhancers, the umami enhancer of this invention has a novel chemical framework structure, and its umami intensity is superior to monosodium glutamate (MSG).
Need to check novelty before this filing date? Find Prior Art