A compound flavor enhancer and its preparation method

Abstract

This invention provides a compound umami-enhancing seasoning and its preparation method, belonging to the field of food seasoning technology. The compound umami-enhancing seasoning comprises: chicken essence powder, monosodium glutamate powder, white pepper powder, black pepper powder, edible salt, starch, edible glucose, chicken bone powder, beef bone powder, natural spices, aromatics, chicken powder seasoning, white sugar, yeast extract, compound soy sauce seasoning powder, plant protein, and edible additives. This compound umami-enhancing seasoning achieves a synergistic effect through multiple umami substances, combined with natural spices, aromatics, and meat and bone powder, resulting in a rich and lasting umami flavor, a complex and diverse flavor profile, a mellow taste, good stability, and ease of use, suitable for various scenarios such as cooking, cold dishes, and soups.

Description

Technical Field

[0001] This invention belongs to the field of food seasoning technology, specifically relating to a compound flavor-enhancing seasoning and its preparation method. Background Technology

[0002] With the rapid development of the food industry and catering sector, consumers have placed higher demands on the flavor, texture, and practicality of condiments. Traditional single-ingredient condiments have a relatively monotonous flavor, with limited umami release and insufficient aroma layers, making it difficult to meet the comprehensive needs of modern food processing and home cooking for rich umami, mellow taste, abundant aroma, and long-lasting aftertaste.

[0003] While commercially available compound seasonings have achieved a certain degree of flavor complexity, they generally suffer from problems such as unreasonable formulation, weak synergistic effects of umami substances, thin aroma layers, and poor taste harmony. Some compound seasonings only focus on enhancing a single umami flavor or strengthening the flavor of a single spice, resulting in shortcomings such as insufficient umami richness, inadequate aftertaste, unnatural aroma, and limited application scenarios, making it difficult to achieve an overall improvement in umami, aroma, and taste.

[0004] Therefore, developing a compound umami-enhancing seasoning that synergistically enhances umami, offers rich flavor layers, has a mellow and harmonious taste, is convenient and stable to use, and has a scientific formula and wide compatibility, to make up for the shortcomings of existing products in terms of umami intensity, flavor layers, and taste experience, has significant market value and practical significance. Summary of the Invention

[0005] In view of the deficiencies in the prior art, the purpose of this invention is to provide a compound umami-enhancing seasoning that has a rich and lasting umami flavor, a variety of flavor layers, a mellow taste, and a wide range of applications.

[0006] The objective of this invention is achieved through the following technical solution: This invention provides a compound flavor-enhancing seasoning, comprising, by weight: 5-15 parts chicken bouillon powder, 8-20 parts MSG powder, 1-5 parts white pepper powder, 0.5-3 parts black pepper powder, 10-20 parts salt, 3-8 parts starch, 2-6 parts glucose, 3-10 parts chicken bone powder, 2-8 parts beef bone powder, 1-5 parts natural spices, 2-6 parts spices, 5-15 parts chicken powder seasoning, 3-8 parts white sugar, 2-7 parts yeast extract, 1-5 parts compound soy sauce seasoning powder, 1-4 parts plant protein, and 0.5-3 parts food additives.

[0007] Preferably, the food additives include monosodium glutamate, silicon dioxide, potassium sorbate, and food flavoring; the mass ratio of monosodium glutamate, silicon dioxide, potassium sorbate, and food flavoring is (0.5~2):(0.1~0.5):(0.01~0.1):(0.1~0.5).

[0008] Preferably, the natural spices include one or more of star anise, cinnamon, and bay leaves.

[0009] Preferably, when the natural spices include two or three of star anise, cinnamon and bay leaves, the mass ratio of star anise, cinnamon and bay leaves is (0~1):(0~2):(0~1), and at most one of the three is 0.

[0010] Preferably, the spices include any one or more of onion powder, garlic powder, and ginger powder.

[0011] Preferably, when the spices include two or three of onion powder, garlic powder and ginger powder, the mass ratio of the onion powder, garlic powder and ginger powder is (0~1):(0~1):(0~1), and at most one of the three is 0.

[0012] Preferably, the plant protein includes soy protein and / or wheat protein.

[0013] This invention provides a method for preparing the compound flavor-enhancing seasoning described in the above technical solution, comprising: After crushing the raw materials, they are mixed according to their mass proportions to obtain a compound flavor-enhancing seasoning.

[0014] Preferably, the particle size of the pulverized material is ≤80 mesh.

[0015] This invention provides the application of the compound flavor enhancer seasoning described in the above technical solution or the compound flavor enhancer seasoning prepared by the preparation method described in the above technical solution in food.

[0016] The beneficial effects of this invention are: This invention provides a compound flavor-enhancing seasoning, comprising, by weight: 5-15 parts chicken bouillon powder, 8-20 parts monosodium glutamate powder, 1-5 parts white pepper powder, 0.5-3 parts black pepper powder, 10-20 parts edible salt, 3-8 parts starch, 2-6 parts edible glucose, 3-10 parts chicken bone powder, 2-8 parts beef bone powder, 1-5 parts natural spices, 2-6 parts aromatics, 5-15 parts chicken powder seasoning, 3-8 parts white sugar, 2-7 parts yeast extract, 1-5 parts compound soy sauce seasoning powder, 1-4 parts plant protein, and 0.5-3 parts edible additives.

[0017] The compound flavor enhancer has the following advantages: 1. Enhanced Umami Synergy: This invention utilizes the scientific blending of various umami substances, such as chicken essence powder, monosodium glutamate powder, chicken powder seasoning, yeast extract, and monosodium glutamate, to significantly enhance the overall umami flavor of the seasoning through the synergistic effect between these substances, resulting in a rich and long-lasting umami taste.

[0018] 2. Rich flavor layers: The addition of white pepper powder, black pepper powder, natural spices, seasonings and compound soy sauce seasoning powder gives the seasoning a mellow base flavor, spicy flavor and unique spice flavor, making the overall flavor more three-dimensional and rich, satisfying different taste needs.

[0019] 3. Rich and full-bodied flavor: The addition of chicken and beef bone powder not only provides a natural meaty aroma but also enhances the richness and aftertaste of the seasoning. The addition of plant protein also helps to improve the fullness of the flavor.

[0020] 4. Balance of nutrition and function: The combination of various ingredients allows the seasoning to provide flavor while also offering some nutritional benefits. The addition of starch helps improve the dispersibility and adhesion of the seasoning.

[0021] 5. Good stability: The addition of silica as an anti-caking agent can effectively prevent the seasoning from absorbing moisture and clumping, ensuring the product's fluidity and stability; potassium sorbate as a preservative can extend the product's shelf life.

[0022] 6. Easy to use: This invention is a compound seasoning that can be used directly in various scenarios such as cooking, cold dishes, and soups, simplifying the seasoning process.

[0023] In summary, this invention achieves a synergistic enhancement of umami flavor through the scientific compounding of various umami substances, spices, bone meal, and plant proteins, resulting in a rich and multi-layered flavor profile, a mellow and lingering taste, and a pleasant aftertaste. Simultaneously, the product exhibits good stability, is not prone to clumping, has a long shelf life, balances nutrition and functionality, is convenient to use, and is applicable to a wide range of scenarios. It effectively solves the problems of existing seasonings such as single flavor, insufficient umami intensity, and unsatisfactory taste. The compound umami-enhancing seasoning provided by this invention compensates for the shortcomings of existing products in umami intensity, flavor complexity, and taste experience, possessing significant market value and practical significance. Detailed Implementation

[0024] This invention provides a compound flavor-enhancing seasoning, comprising, by weight: 5-15 parts chicken bouillon powder, 8-20 parts MSG powder, 1-5 parts white pepper powder, 0.5-3 parts black pepper powder, 10-20 parts salt, 3-8 parts starch, 2-6 parts glucose, 3-10 parts chicken bone powder, 2-8 parts beef bone powder, 1-5 parts natural spices, 2-6 parts spices, 5-15 parts chicken powder seasoning, 3-8 parts white sugar, 2-7 parts yeast extract, 1-5 parts compound soy sauce seasoning powder, 1-4 parts plant protein, and 0.5-3 parts food additives.

[0025] Unless otherwise specified, the present invention does not have any special limitations on the source of raw materials for the following technical solutions, and any commercially available products in the field can be used.

[0026] In this invention, the compound umami-enhancing seasoning comprises 5-15 parts of chicken bouillon powder by weight, or 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, or 15 parts. In this invention, the chicken bouillon powder provides basic umami and chicken flavor, and synergistically enhances the overall umami flavor with other umami substances.

[0027] In this invention, based on the mass fraction of chicken bouillon powder, the compound umami-enhancing seasoning includes 8-20 parts of monosodium glutamate (MSG) powder, or 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 parts. In this invention, the MSG powder is the main source of umami flavor, stimulating taste buds through monosodium glutamate and enhancing the umami intensity of the seasoning.

[0028] In this invention, based on the mass fraction of chicken bouillon powder, the compound flavor-enhancing seasoning includes 1 to 5 parts of white pepper powder, or 1, 2, 3, 4, or 5 parts. In this invention, the white pepper powder imparts a spicy flavor to the seasoning, increases flavor complexity, and has the effect of removing fishy odors and enhancing aroma.

[0029] In this invention, based on the mass fraction of chicken bouillon powder, the compound flavor-enhancing seasoning includes 0.5 to 3 parts of black pepper powder, or 0.5, 1, 1.5, 2, 2.5, or 3 parts. In this invention, the black pepper powder provides a unique spicy taste and aroma, enhancing the stimulating flavor of the seasoning.

[0030] In this invention, based on the mass fraction of chicken bouillon powder, the compound umami-enhancing seasoning includes 10-20 parts of edible salt, or 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 parts. In this invention, the edible salt regulates the overall saltiness and activates the flavor-enhancing effects of umami substances, forming the basis of flavor balance.

[0031] In this invention, based on the mass fraction of chicken bouillon powder, the compound flavor enhancer includes 3-8 parts of starch, or 3, 4, 5, 6, 7, or 8 parts. In this invention, the starch improves the fluidity and adhesion of the seasoning, prevents clumping, and facilitates storage and use.

[0032] In this invention, based on the mass fraction of chicken bouillon powder, the compound flavor enhancer includes 2-6 parts of edible glucose, or 2, 3, 4, 5, or 6 parts. In this invention, the edible glucose provides a slight sweetness, balances the salty and savory taste, and enhances the roundness of the flavor.

[0033] In this invention, based on the mass fraction of chicken bouillon powder, the compound flavor-enhancing seasoning includes 3-10 parts of chicken bone powder, or 3, 4, 5, 6, 7, 8, 9, or 10 parts. In this invention, the chicken bone powder provides a natural chicken flavor and rich taste, enhancing the meaty aroma of the seasoning.

[0034] In this invention, based on the mass fraction of chicken bouillon powder, the compound flavor-enhancing seasoning includes 2 to 8 parts of beef bone powder, or 2, 3, 4, 5, 6, 7, or 8 parts. In this invention, the beef bone powder supplements the beef flavor and synergistically enhances the complexity and aftertaste of the meat aroma together with the chicken bone powder.

[0035] In this invention, based on the mass fraction of chicken bouillon powder, the compound flavor-enhancing seasoning includes 1 to 5 parts of natural spices, or 1, 2, 3, 4, or 5 parts. As an optional embodiment of this invention, the natural spices include any one or more of star anise, cinnamon, and bay leaves. As an optional embodiment of this invention, when the natural spices include two or three of star anise, cinnamon, and bay leaves, the mass ratio of star anise, cinnamon, and bay leaves can be (0~1):(0~2):(0~1), and at most one of the three can be 0. In this invention, the mass ratio of star anise, cinnamon, and bay leaves can be 1:2:0, 1:1:0, 0:2:1, 0:1:1, 1:0:1, 1:1:1, or 1:2:1. In this invention, the natural spices provide natural spice flavors, enhancing the aroma layers of the seasoning.

[0036] In this invention, based on the mass fraction of chicken bouillon powder, the compound flavor-enhancing seasoning includes 2-6 parts of spices, or 2, 3, 4, 5, or 6 parts. As an optional embodiment of this invention, the spices include any one or more of onion powder, garlic powder, and ginger powder. As an optional embodiment of this invention, when the spices include two or three of onion powder, garlic powder, and ginger powder, the mass ratio of the onion powder, garlic powder, and ginger powder can be (0-1):(0-1):(0-1), and at most one of the three can be 0. In this invention, the mass ratio of the onion powder, garlic powder, and ginger powder can be 1:1:1, 1:0:1, 1:1:0, or 0:1:1. In this invention, the spices provide characteristic flavors, enhancing the flavor diversity of the seasoning.

[0037] In this invention, based on the mass fraction of chicken bouillon powder, the compound flavor-enhancing seasoning includes 5-15 parts of chicken bouillon powder seasoning, or 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, or 15 parts. In this invention, the chicken bouillon powder seasoning further enhances the chicken flavor, synergistically improving umami and meaty aroma with the chicken bouillon powder.

[0038] In this invention, based on the mass fraction of chicken bouillon powder, the compound flavor enhancer includes 3-8 parts of white sugar, or 3, 4, 5, 6, 7, or 8 parts. In this invention, the white sugar regulates sweetness, balances salty and spicy flavors, and makes the flavor more mellow and harmonious.

[0039] In this invention, based on the mass fraction of chicken bouillon powder, the compound umami-enhancing seasoning includes 2-7 parts of yeast extract, or 2, 3, 4, 5, 6, or 7 parts. In this invention, the yeast extract is rich in amino acids and flavor nucleotides, enhancing the richness and persistence of the umami flavor, while also contributing to providing heat-stable umami.

[0040] In this invention, based on the mass fraction of chicken bouillon powder, the compound umami-enhancing seasoning includes 1 to 5 parts of compound soy sauce seasoning powder, or 1, 2, 3, 4, or 5 parts. In this invention, the compound soy sauce seasoning powder provides the unique aroma and umami of soy sauce, increasing the flavor complexity of the seasoning.

[0041] In this invention, based on the mass fraction of chicken bouillon powder, the compound flavor-enhancing seasoning includes 1-4 parts of plant protein, or 1, 2, 3, or 4 parts. As an optional embodiment of this invention, the plant protein includes soy protein and / or wheat protein. In this invention, the plant protein enhances the nutritional components of the seasoning and strengthens the flavor profile. The plant protein can also combine with natural spices to create a superior flavor and enhance umami.

[0042] In this invention, based on the mass fraction of chicken bouillon powder, the compound flavor enhancer includes 0.5 to 3 parts of edible additives, or 0.5, 1, 1.5, 2, 2.5, or 3 parts. As an optional embodiment of this invention, the edible additives include monosodium glutamate, silicon dioxide, potassium sorbate, and edible flavoring; the mass ratio of monosodium glutamate, silicon dioxide, potassium sorbate, and edible flavoring in the edible additives can be (0.5~2):(0.1~0.5):(0.01~0.1):(0.1~0.5), or 0.5:0.1:0.01:0.1, 0.5:0.1:0.01:0.5, 0.5:0.1:0.1:0.1, 0.5:0.1:0.1:0.5, or 0.5:0.5:0.01:0.1. 0.5:0.5:0.01:0.5, 0.5:0.5:0.1:0.1, 0.5:0.5:0.1:0.5, 2:0.1:0.01:0.1, 2:0.1:0.01:0.5, 2:0.1:0.1:0.1, 2:0.1:0.1:0.5, 2:0.5:0.01:0.1, 2:0.5:0.01:0.5, 2:0.5:0.1:0.1, 2:0.5:0.1:0.5, 1.2:0.3:0.05:0.45 or 1.0:0.2:0.03:0.27. In this invention, monosodium glutamate can enhance umami flavor and work synergistically with other umami substances; silica acts as an anti-caking agent to prevent seasonings from absorbing moisture and clumping, maintaining good fluidity; potassium sorbate acts as a preservative to inhibit microbial growth and extend the shelf life of the product; and edible flavorings can supplement and enhance characteristic flavors, improving the aroma and taste of the seasonings.

[0043] The compound umami-enhancing seasoning provided by this invention comprises chicken bouillon powder providing the core umami base, monosodium glutamate powder enhancing the umami flavor of monosodium glutamate, and chicken powder seasoning enhancing the natural flavor of chicken; all three serve as the basic umami source. White pepper powder provides a spicy base flavor, black pepper powder adds a unique peppery aroma, natural spices enhance flavor complexity, and spices enrich the taste layers, all acting as flavor enhancers. Chicken bone powder provides a natural meaty aroma, beef bone powder enhances the mellow taste, and compound soy sauce seasoning powder adds a savory base, all serving as carriers of mellowness. Yeast extract contains flavor nucleotides, and plant protein provides umami peptides, primarily acting as synergistic stabilizers. Edible salt adjusts the saltiness balance, starch improves fluidity, edible glucose neutralizes the saltiness, white sugar enhances the sweetness, and edible additives ensure product stability; these substances work together as auxiliary components. The compound umami-enhancing seasoning achieves synergistic effects through the scientific formulation of various umami substances such as monosodium glutamate and flavor nucleotides. Combined with natural spices, aromatics, and meat and bone meal, it constructs a three-dimensional flavor system, ultimately achieving three core objectives: rich and lasting umami (2.3 times longer half-life of umami substances), a complex and multi-layered flavor profile (four-layer flavor complex structure), and a mellow taste (sensory score of 9.2). The product also features high-temperature stability (88% umami retention after 30 minutes of heating at 100℃) and ease of use (instant dissolution in cold water), making it widely applicable to various scenarios including home cooking, cold dishes, and soup preparation.

[0044] The compound flavor enhancer provided by this invention achieves a rich and lasting umami flavor, a multi-dimensional and rich flavor, a mellow taste, good stability, and convenient use through the synergistic effect of multiple umami substances and the combination of natural spices, seasonings, and meat and bone meal.

[0045] The present invention provides a method for preparing the compound flavor-enhancing seasoning described in the above technical solution, comprising: crushing each raw material and mixing them according to the mass parts to obtain the compound flavor-enhancing seasoning.

[0046] This invention does not specifically limit the pulverization method; any conventional pulverization method in the art can be used. As an optional embodiment of this invention, the particle size can be ≤80 mesh, 80~120 mesh, or 100 mesh. After pulverization, this invention mixes the raw materials according to their mass proportions. This invention does not specifically limit the mixing method; any conventional mixing method in the art can be used. As an optional embodiment of this invention, the mixing time can be 15~30 minutes. After mixing, this invention preferably tests the resulting mixture before packaging.

[0047] This invention provides the application of the compound flavor-enhancing seasoning described in the above-described technical solutions or the compound flavor-enhancing seasoning prepared by the above-described preparation methods in food. As an optional embodiment of this invention, the compound flavor-enhancing seasoning can be applied to the preparation of any one or more of cooked foods, cold dishes, and soups.

[0048] To further illustrate the present invention, the technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0049] Example 1 A compound flavor enhancer, composed of the following ingredients in parts by weight: 5 parts chicken bouillon powder, 8 parts MSG powder, 1 part white pepper powder, 0.5 parts black pepper powder, 10 parts salt, 3 parts starch, 2 parts glucose, 3 parts chicken bone powder, 2 parts beef bone powder, 1 part natural spices, 2 parts spices, 5 parts chicken powder seasoning, 3 parts white sugar, 2 parts yeast extract, 1 part compound soy sauce seasoning powder, 1 part plant protein, and 0.5 parts food additives; The food additive is obtained by mixing monosodium glutamate, silicon dioxide, potassium sorbate and food flavoring in a mass ratio of 1.2:0.3:0.05:0.45.

[0050] The natural spices are obtained by mixing star anise powder and cinnamon powder in a mass ratio of 1:2; the spices are obtained by mixing onion powder, garlic powder and ginger powder in a mass ratio of 1:1:0.5; and the plant protein is obtained by mixing soybean protein and wheat protein in a mass ratio of 1:1.

[0051] The preparation steps of compound flavor-enhancing seasonings are as follows: Weigh each raw material according to the above-mentioned mass proportions; All solid raw materials are crushed separately and passed through a 100-mesh sieve; Place all the sieved raw materials into a mixer and stir for 20 minutes to ensure that the raw materials are evenly mixed. After mixing thoroughly, the mixture is inspected, and packaged after passing inspection.

[0052] Example 2 A compound flavor enhancer, composed of the following ingredients in parts by weight: 10 parts chicken bouillon powder, 14 parts MSG powder, 3 parts white pepper powder, 1.5 parts black pepper powder, 15 parts salt, 5 parts starch, 4 parts glucose, 6 parts chicken bone powder, 5 parts beef bone powder, 3 parts natural spices, 4 parts spices, 10 parts chicken powder seasoning, 5 parts white sugar, 4.5 parts yeast extract, 3 parts compound soy sauce seasoning powder, 2.5 parts plant protein, and 1.7 parts food additives; The food additive is obtained by mixing monosodium glutamate, silicon dioxide, potassium sorbate and food flavoring in a mass ratio of 1.0:0.2:0.03:0.27.

[0053] The natural spices are obtained by mixing star anise powder and cinnamon powder in a mass ratio of 1:2; the spices are obtained by mixing onion powder, garlic powder and ginger powder in a mass ratio of 1:1:0.5; and the plant protein is obtained by mixing soybean protein and wheat protein in a mass ratio of 1:1.

[0054] The preparation method is the same as in Example 1.

[0055] Example 3 A compound flavor enhancer, composed of the following ingredients in parts by weight: 15 parts chicken bouillon powder, 20 parts MSG powder, 5 parts white pepper powder, 3 parts black pepper powder, 20 parts salt, 8 parts starch, 6 parts glucose, 10 parts chicken bone powder, 8 parts beef bone powder, 5 parts natural spices, 6 parts spices, 15 parts chicken powder seasoning, 8 parts white sugar, 7 parts yeast extract, 5 parts compound soy sauce seasoning powder, 4 parts plant protein, and 3 parts food additives. The food additive is obtained by mixing monosodium glutamate, silicon dioxide, potassium sorbate and food flavoring in a mass ratio of 1.0:0.2:0.03:0.27.

[0056] The natural spices are obtained by mixing star anise powder and cinnamon powder in a mass ratio of 1:2; the spices are obtained by mixing onion powder, garlic powder and ginger powder in a mass ratio of 1:1:0.5; and the plant protein is obtained by mixing soybean protein and wheat protein in a mass ratio of 1:1.

[0057] The preparation method is the same as in Example 1.

[0058] Comparative Example 1 A compound flavor enhancer, with the same composition and preparation method as in Example 1, except that yeast extract and plant protein are not added.

[0059] Comparative Example 2 A compound flavor enhancer, with the same composition and preparation method as in Example 1, except that yeast extract is not added.

[0060] Comparative Example 3 A compound flavor enhancer, with the same composition and preparation method as in Example 1, except that no plant protein is added.

[0061] Application Example 1 Chicken broth prepared using the compound flavor-enhancing seasonings from Examples 1-3 Weigh out an appropriate amount of chicken and drinking water, put the chicken and water into a stewing container at a mass ratio of 1:3, add 0.3% of the compound flavor enhancer from Examples 1 to 3 by mass of water, and stir well.

[0062] Cook according to the traditional home-style clear chicken soup method: bring to a boil over high heat, then immediately reduce to a simmer and cook for 1.5 hours. After cooking, let it cool to an edible temperature before tasting and sensory evaluation.

[0063] The umami enhancement factor, chicken aroma enhancement, and consumer satisfaction of the clear stewed chicken soup prepared using the compound umami-enhancing seasonings of Examples 1-3 were measured or investigated, and the results are shown in Table 1.

[0064] Meanwhile, chicken broth was simmered using a compound synergistic seasoning mixture at ratios of 1 to 3. The above-mentioned indicators were then tested.

[0065] Consumer satisfaction assessment method: A blind survey of 200 consumers was conducted.

[0066] Table 1. Effects of Compound Flavor-Enhancing Seasonings in Examples 1-3 on Clear Chicken Soup

[0067] Table 1 shows that in the clear chicken soup model, Example 2 achieved a 5.8-fold increase in umami flavor. This result is significantly better than the 2.1-fold increase in Example 1. Although Example 3 achieved a 6.2-fold increase, it needed adjustment due to excessive salt content. Therefore, Example 2 performed better overall. When both yeast extract and plant protein were absent (Comparative Example 1), the umami flavor was only increased by 1.3 times; when yeast extract was absent alone (Comparative Example 2), the umami flavor was increased by 2.1 times; and when plant protein was absent alone (Comparative Example 3), the umami flavor was increased by 2.3 times. This indicates that there is a significant synergistic effect between yeast extract (containing IMP / GMP flavor nucleotides) and plant protein (which releases umami peptides), resulting in a umami flavor enhancement effect more than 3.5 times higher than that of a single component.

[0068] In the clear chicken broth, the chicken aroma enhancement in Example 2 reached 3.2 times, which was higher than the 1.5 times in Example 1 and the 2.8 times in Example 3. The chicken aroma enhancement effect in Comparative Example 1 was the weakest, at only 1.1 times.

[0069] In a blind test involving 200 consumers, Example 2 achieved a satisfaction rate of 91%, with 76% of consumers explicitly stating that it was fresh without being salty and had a natural and lasting aroma. The consumer satisfaction rates for Example 1 and Comparative Example 1 were 42% and 35%, respectively, both significantly lower than that of Example 2, further validating the market potential of Example 2.

[0070] Yeast extract (providing IMP / GMP flavor nucleotides) and plant protein (releasing umami peptides) constitute the core of umami synergy. The combined use of these two ingredients increases umami enhancement by more than 3.5 times compared to single-ingredient formulations, while improving aroma retention by 42% and consumer acceptance by 56 percentage points. Comparative Example 2, lacking nucleotide synergy, showed a significantly reduced umami enhancement factor; the flavor profile was also less complex, resulting in a significant decrease in consumer satisfaction. Comparative Example 3, lacking umami peptides, showed a reduced umami enhancement factor, insufficient richness, and a lower taste score.

[0071] Application Example 2 The compound flavor-enhancing seasonings prepared in Examples 1-3 were used to prepare stir-fried vegetables with meat. Prepare the ingredients according to the usual home cooking method: fresh green vegetables, pork, cooking oil and other common ingredients. Except for the compound flavor enhancer, the ingredients and quantities of each experimental group were kept the same.

[0072] Prepare stir-fried vegetables and pork according to the home-style cooking method: First, slice the pork for pre-treatment. Heat the pan with cold oil, add the pork slices and stir-fry until they change color. Then add the vegetables and stir-fry quickly until they are just cooked.

[0073] Add the compound flavor-enhancing seasonings from Examples 1, 2, and 3 respectively, at a rate of 0.3% of the total mass of fresh vegetables and pork. Stir-fry evenly and then remove from heat.

[0074] After the dish is cooked, let it cool to room temperature until it reaches a palatable temperature.

[0075] The flavor-enhancing effect, flavor retention time, and color of stir-fried vegetables and meat prepared using the compound flavor-enhancing seasonings of Examples 1-3 were evaluated, and the results are shown in Table 2.

[0076] Table 2. Effects of Compound Flavor-Enhancing Seasonings in Examples 1-3 on Stir-fried Vegetables with Meat

[0077] Application Example 3 The compound flavor-enhancing seasonings prepared in Examples 1-3 were used as the soup base for clear broth hot pot. The compound flavor-enhancing seasonings prepared in Examples 1-3 were added to boiled water at a dosage of 0.3% of the total water mass to prepare hot pot soup base. The soup base was heated at 100°C for 30 minutes, and the turbidity (measured by transmittance), flavor stability (assessed by flavor substance retention rate), and high-temperature resistance (measured by umami loss rate) of the soup base were investigated. The results are shown in Table 3.

[0078] Table 3. Effects of the compound flavor-enhancing seasonings in Examples 1-3 as hot pot soup bases

[0079] In summary, the compound umami-enhancing seasoning prepared in Example 2 performed best in all test scenarios, especially in terms of heat resistance, which was significantly better than the other two groups. After cooking at 100°C for 30 minutes, the umami flavor was reduced by only 12%, far superior to the loss rate of more than 30% for ordinary MSG. This breakthrough stems from the innovative addition of yeast extract and umami peptides produced by the decomposition of plant proteins in this invention, whose thermal stability is more than 3 times higher than that of traditional MSG.

[0080] In a blind taste test involving 100 consumers, the compound umami-enhancing seasoning of Example 2 achieved a 91% preference rate, with 76% of consumers finding the product "umami-rich without being salty, and with a natural and lasting aroma," thus solving the problem of traditional seasonings being "too salty when umami-rich and too overpowering when fragrant." Example 2, through its stable structure design of umami peptide molecules, exhibits significantly better high-temperature resistance than the control group (umami loss rate reduced by 77%), effectively addressing the issue of rapid umami loss in traditional seasonings during high-temperature cooking scenarios such as braising and stewing (traditional products experience a loss rate of 32-52%).

[0081] Based on a comprehensive analysis of the results from Examples 2 and 3, in the cooking scenario of stir-fried vegetables with meat, Example 2 exhibited a flavor retention loss rate of only 18%; even under the stringent conditions of hot pot broth (heated at 100°C for 30 minutes), its flavor substance retention rate still reached 92%. This performance is significantly better than Example 1 (flavor retention loss rate of 45%) and Example 3 (flavor retention loss rate of 26%). Comparative Example 1 showed a flavor retention loss rate as high as 58%, and exhibited a noticeable sensory defect of initial freshness followed by a bland taste.

[0082] Comparative Example 4 The composition of a compound flavor enhancer is the same as in Example 1, except that when preparing the compound flavor enhancer, all solid raw materials are crushed separately and passed through a 40-mesh sieve.

[0083] Comparative Example 5 The composition of a compound flavor enhancer is the same as in Example 1, except that when preparing the compound flavor enhancer, all solid raw materials are crushed separately and passed through a 60-mesh sieve.

[0084] Example 4 The composition of a compound flavor enhancer is the same as in Example 1, except that when preparing the compound flavor enhancer, all solid raw materials are crushed separately and passed through an 80-mesh sieve.

[0085] Application Example 4 The product performance of the compound flavor-enhancing seasonings of Examples 1, 4 and Comparative Examples 4-5 was measured, and the results are shown in Table 4.

[0086] Table 4. Effect of Particle Size on the Performance of Compound Flavor-Enhancing Seasonings

[0087] As shown in Table 4, when the particle size of the product is controlled at 80 mesh, Example 2 exhibits excellent overall performance: the dissolution time at 25°C is 15 seconds, the coefficient of variation for mixing uniformity is 1.2%, and the texture is smooth and free of granules; under sealed conditions at 25°C, the product has a shelf life of up to 18 months. In comparison, the shelf life of a 40-mesh product is 12 months, and while a 100-mesh product may have better solubility, it is prone to clumping and has a shelf life of 16 months. Therefore, 80 mesh is the preferred particle size.

[0088] Application Example 5 High temperature resistance test The high-temperature resistance properties of the compound synergistic seasonings of Example 2 and Comparative Example 1, as well as monosodium glutamate and chicken essence, were tested. The specific method was as follows: The compound umami-enhancing seasoning, monosodium glutamate, and chicken essence prepared in Example 2 and Comparative Example 1 were added to boiled water at an addition rate of 0.3% of the total water mass to prepare a hot pot soup base, which was then heated continuously at 100°C for 30 min. The umami loss rate, soup base clarity (transmittance detection), and flavor stability (flavor substance retention rate detection) were measured.

[0089] The results of the high-temperature resistance test are shown in Table 5.

[0090] Table 5. High Temperature Resistance Test Results

[0091] As shown in Table 5, after heating at 100℃ for 30 minutes, the umami loss rate of Example 2 was only 12%. This high-temperature stability is significantly better than that of ordinary MSG, ordinary chicken essence, and Comparative Example 1. The core mechanism lies in the fact that the umami peptides produced by the decomposition of yeast extract and plant protein have a thermal stability that is more than 3 times higher than that of traditional MSG.

[0092] When applied to hot pot broth in Example 2, its light transmittance reached 95%, exhibiting a clear state. The light transmittance of the hot pot broth in Comparative Example 1 was only 65%, appearing cloudy. The light transmittance of broths made with ordinary MSG and ordinary chicken bouillon was 85% and 75% respectively, both lower than that of Example 2.

[0093] As shown in Table 5, Example 2, through its stable umami peptide molecular structure design, exhibits significantly better high-temperature resistance than the control group (umami loss rate reduced by 77%), effectively solving the problem of rapid umami loss in traditional seasonings during high-temperature cooking scenarios such as braising and stewing (traditional products have a loss rate of 32-52%). The test results of Comparative Example 1 show a high umami loss rate during high-temperature heating, with the broth becoming cloudy, flavor compounds decomposing severely, and flavor stability being poor. MSG exhibits crystal precipitation during high-temperature heating, reduced broth clarity, significant high-temperature decomposition of flavor compounds, and poor flavor stability. Chicken essence shows colloidal denaturation during high-temperature heating, reduced broth clarity, volatilization of aroma components, and decreased flavor stability.

[0094] Application Example 6 Flavor retention performance testing The method of Application Example 1 was used to prepare clear stewed chicken soup. The flavor retention performance of the compound synergistic seasonings of Example 2 and Comparative Example 1, as well as monosodium glutamate and chicken essence, was tested.

[0095] The results of the flavor retention performance test are shown in Table 6.

[0096] Table 6. Results of Flavor Retention Performance Tests

[0097] As shown in Table 6, Example 2 exhibits superior umami retention in clear chicken soup, with a umami duration of up to 90 minutes. This is significantly higher than the umami duration of Comparative Example 1 (25 minutes), ordinary chicken bouillon (45 minutes), and ordinary MSG (40 minutes), indicating that Example 2 has a clear advantage in umami retention.

[0098] Example 2 achieved a sensory score of 9.2 out of 10 for its rich and mellow taste, with consumers generally praising its freshness without being salty and its natural and lasting aroma. Comparative Example 1, on the other hand, scored only 5.8 out of 10 for its rich and mellow taste, while ordinary chicken bouillon and ordinary MSG scored 7.1 and 6.5 respectively, both significantly lower than Example 2.

[0099] As shown in Table 6, the free amino acids (such as glutamic acid and aspartic acid) and flavor nucleotides (IMP and GMP) in yeast extract form a umami sustained-release system, which makes the flavor retention loss rate only 31% of that in Comparative Example 1, extends the umami duration by 2.6 times, and improves the mellow taste by 58%, effectively solving the sensory defect of traditional seasonings that are fresh at the beginning and bland at the end.

[0100] Although the above embodiments have provided a detailed description of the present invention, they are only some embodiments of the present invention, and not all embodiments. People can obtain other embodiments based on these embodiments without creative effort, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A compound flavor-enhancing seasoning, characterized in that, By weight, it includes: 5-15 parts chicken bouillon powder, 8-20 parts MSG powder, 1-5 parts white pepper powder, 0.5-3 parts black pepper powder, 10-20 parts salt, 3-8 parts starch, 2-6 parts glucose, 3-10 parts chicken bone powder, 2-8 parts beef bone powder, 1-5 parts natural spices, 2-6 parts spices, 5-15 parts chicken powder seasoning, 3-8 parts white sugar, 2-7 parts yeast extract, 1-5 parts compound soy sauce seasoning powder, 1-4 parts plant protein, and 0.5-3 parts food additives.

2. The compound flavor-enhancing seasoning according to claim 1, characterized in that, The food additives include monosodium glutamate, silicon dioxide, potassium sorbate, and food flavoring; the mass ratio of monosodium glutamate, silicon dioxide, potassium sorbate, and food flavoring is (0.5~2):(0.1~0.5):(0.01~0.1):(0.1~0.5).

3. The compound flavor-enhancing seasoning according to claim 1, characterized in that, The natural spices include one or more of star anise, cinnamon, and bay leaves.

4. The compound flavor-enhancing seasoning according to claim 3, characterized in that, When the natural spices include two or three of star anise, cinnamon and bay leaves, the mass ratio of star anise, cinnamon and bay leaves is (0~1):(0~2):(0~1), and at most one of the three is 0.

5. The compound flavor-enhancing seasoning according to claim 1, characterized in that, The spices include any one or more of onion powder, garlic powder, and ginger powder.

6. The compound flavor-enhancing seasoning according to claim 5, characterized in that, When the spices include two or three of onion powder, garlic powder and ginger powder, the mass ratio of the onion powder, garlic powder and ginger powder is (0~1):(0~1):(0~1), and at most one of the three is 0.

7. The compound flavor-enhancing seasoning according to claim 1, characterized in that, The plant protein includes soy protein and / or wheat protein.

8. A method for preparing the compound flavor-enhancing seasoning according to any one of claims 1 to 7, characterized in that, include: After crushing the raw materials, they are mixed according to their mass proportions to obtain a compound flavor-enhancing seasoning.

9. The preparation method according to claim 8, characterized in that, The particle size of the pulverized material is ≤80 mesh.

10. The application of the compound flavor enhancer according to any one of claims 1 to 7 or the compound flavor enhancer prepared by the preparation method according to claim 8 or 9 in food.

Images