75 results about "Salty taste" patented technology

The present application relates to a kind of calcium peptide chelate based on defatted sheep bone powder homologous recombination and its preparation method and application, preparation method, including the following steps, defatted sheep bone powder is mixed with water, flavourzyme is added to carry out enzymolysis, enzyme is inactivated after enzymolysis, and the enzymatic hydrolysate containing bone-derived peptide is obtained;Lactic acid is added in enzymatic hydrolysate and is hydrolyzed, so that calcium ion is dissolved, and the mixed solution containing bone-derived peptide and calcium ion is obtained;Mixed solution is carried out chelation under neutral condition, after reaction, aftertreatment is carried out, and calcium peptide chelate is obtained;Calcium peptide chelate prepared according to the above preparation method is used as salty taste enhancer, salt-reducing auxiliary agent or flavor enhancer, and its application in food.The present application has the advantages of homologous resource recombination, improves chelation rate, raw material utilization rate is high, realizes sheep bone by-product high value, process safety, can add chelate to clear soup base material, so as to reduce sodium, the effect of calcium supplement, salty seasoning.

The application belongs to the field of food processing and biomedical technology, and discloses a preparation method of a salty taste enhancing peptide-naringenin compound and application of the compound in improving cognitive decline. The compound is prepared by compounding salty taste enhancing peptides from soft-shelled turtle eggs and naringenin at a ratio of 20-150:1 (w:w). The preparation process comprises the following steps: soft-shelled turtle egg enzymolysis, ultrafiltration, freeze-drying to obtain salty taste enhancing peptides, mixing the salty taste enhancing peptides with a naringenin solution, concentration, and freeze-drying. The compound has good stability, salty taste enhancing and antioxidant activities, can reduce the use of salt and maintain salty taste. The compound can improve cognitive decline and anxiety caused by aging and diabetes, improve autonomous activity, memory and social skills, strengthen physical fitness, protect nerve cells and skeletal muscles, maintain brain tissue health, and can be applied to the preparation of related preparations for improving cognitive decline.

The application discloses a functional salt loaded with lutein and a preparation method thereof, and belongs to the technical field of microcapsules. The functional salt with a hollow structure is prepared by using edible oil containing lutein as an oil phase, using food source protein containing edible salt and a food-grade polysaccharide solution as an aqueous phase, and using a spray drying method. The functional salt loaded with lutein prepared by the method does not contain any surfactant, and can realize a salt reduction effect of 30-50% under the same sufficient salty taste. In addition, the lutein is encapsulated in the oil phase, so that the problems of poor water solubility and low bioavailability of the lutein are solved, and the daily dietary supplement of the lutein is increased.

The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article.

The invention relates to the technical field of salty essence, in particular to high-temperature cooking resistant salty essence which is characterized by comprising the following components in parts by mass: 30-50 parts of hemoglobin, 10-20 parts of compound amino acid, 5-15 parts of modified polysaccharide, 2-8 parts of a natural antioxidant, 1-5 parts of a flavor enhancer, 0.5-3 parts of a pH regulator and 80-120 parts of deionized water. Hemoglobin is derived from one or more of fresh pig blood, cattle blood, sheep blood, chicken blood, duck blood or goose blood and is obtained after anticoagulation, centrifugation, washing and freeze drying, the purity is larger than or equal to 90%, and the water content is smaller than or equal to 5%. The flavor retention rate of the salty essence can reach 85% or above in a high-temperature cooking environment of 100-135 DEG C, which is far higher than that of the traditional salty essence (40-60%), and the problem that the flavor of the existing essence is easy to lose in high-temperature processing of meat products is effectively solved.

This invention belongs to the field of biotechnology, specifically relating to a salty peptide from *Flammulina velutipes*, its preparation method, and its application. Water-soluble substances were extracted from different varieties of *Flammulina velutipes* using a high-pressure cooking method. The salty-umami peptides in *Flammulina velutipes* were then separated stepwise using ultrafiltration, gel chromatography, sensory evaluation, and electronic tongue analysis. Seventy-two peptides were identified using reversed-phase liquid chromatography-mass spectrometry. Two key peptides were selected for solid-phase synthesis through molecular docking with transmembrane channel-like protein 4. Electronic tongue and sensory evaluation results showed that the flavor thresholds of both synthesized peptides were higher than those of NaCl, exhibiting excellent saltiness-enhancing effects. Molecular dynamics simulation analysis of the flavor mechanism between the salty peptides and the TMC4 receptor revealed that the interaction between the peptides and the TMC4 receptor is mainly driven by hydrophobic interactions.

The present invention addresses the problem of providing a salty taste enhancer and salty taste enhancing method for foods and beverages. The salty taste enhancer that solves the problem of the present invention is characterized by comprising silkworm powder as an active ingredient.

This invention belongs to the field of oil and salt reduction technology in food processing, and discloses a Pickering emulsion with dual oral pH and enzyme responses, its preparation, and its application in oil and salt reduction. The Pickering emulsion comprises an outer aqueous phase, an oil phase, and an inner aqueous phase, homogenized by high-speed shearing. The outer aqueous phase is an aqueous solution containing 0%-5% sodium chloride and 2%-5% oxidized starch-gelatin nanoparticles; the oil phase is a mixture of edible oil and polyglycerol ricinoleic acid ester; and the inner aqueous phase is a sodium chloride aqueous solution with a mass fraction of 2%-10%. The emulsion constructed by this invention can release 90%-94% of sodium ions in the oral cavity. When added to sauces, it can reduce the amount of sodium chloride added by 20% while maintaining the perception of saltiness. Furthermore, while "reducing salt without reducing saltiness," it also has good oral lubrication properties and can replace 14.7%-20% of the added oil, showing good application prospects in reducing oil in food seasoning sauces.

The invention relates to a mushroom protein peptide substituted salt base material as well as a preparation method and application thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: sequentially carrying out enzymolysis on shiitake mushroom powder by flavourzyme and trypsin, heating, extracting, concentrating, adding maltodextrin, and drying to obtain the shiitake mushroom protein peptide substituted salt base material. The salt substitute base material not only contains nutritional ingredients of the shiitake mushrooms, but also contains rich soluble peptides and umami substances, and can be used for preparing shiitake mushroom protein peptide salt and other seasonings. The shiitake mushroom protein peptide salt substitute base material is used for partially replacing salt, so that the content of sodium in the salt can be remarkably reduced, the salty taste of the salt is ensured, the effect of reducing the sodium but not reducing the salty taste is achieved, in addition, the protein content and the umami of the seasoning salt can be remarkably improved, and the problems that existing low-sodium salt is poor in taste and low in nutritional value are solved.

The invention relates to the related technical field of protein active peptide processing, in particular to a method for reducing peculiar smell of wheat salty peptide, which comprises the following steps: activating yeast, adding the activated yeast into wheat salty peptide enzymatic hydrolysate, treating, and spray-drying to obtain wheat salty peptide powder, and by virtue of the adsorption effect of the yeast, the peculiar smell of the wheat salty peptide is reduced while the salty taste of the wheat salty peptide is not influenced. According to the present invention, the wheat salty peptide enzymatic hydrolysis method effectively reduces the odor generated during the wheat salty peptide enzymatic hydrolysis process, greatly promotes the application potential of the wheat salty peptide in food and related fields, and the preparation method does not need other reagents, does not need special equipment, has characteristics of simple operation and high safety, and is suitable for actual industrial production.

The application discloses a kind of contact type ultrasonic coupling infrared auxiliary hot air drying production air-dried meat processes, belong to food processing technical field.The application is prepared by using the method of contact type ultrasonic coupling infrared auxiliary hot air drying, and the beef jerky obtained compared with traditional hot air drying method, drying time is significantly shortened to 360min, and product brightness is 1.2 times of hot air drying.At the same time, the texture and flavor substance content of the obtained product are obviously improved, and the product obtained by the method of the application shows significantly higher umami and salty taste than other groups.

The present application belongs to the field of microbial technology, and particularly relates to a lactobacillus LS.1 and application thereof. Lentilactobacillus sunkii The lactobacillus sunkii subsp. LS.1 is acid-resistant, can produce acid quickly, has high acid accumulation, and can inhibit the growth of spoilage bacteria, and is used for fermenting crystal leek, and shows excellent color protection, crispness preservation and flavor improvement effects. The crystal leek product fermented by adding the lactobacillus LS.1 has uniform and transparent white scales on the inside and outside, uniform color without blackening and darkening, and no biological membrane is produced; the pickled leek has pure and mellow flavor, no pungent and irritating smell, no peculiar smell, sweet taste is dominant, and sour and salty tastes are coordinated; the product crispness can be better ensured, the product shelf life quality can be ensured to be stable without swelling under the condition of not using preservatives, the product quality is comprehensively improved, and the fermentation process control is convenient and simple, and the scale industrialization technology popularization can be realized.

This application discloses a compound nutritionally fortified salty peptide and a peptide salt using the compound nutritionally fortified salty peptide. The raw material composition of the compound nutritionally fortified salty peptide is: cuttlebone extract, prickly pear extract, and compound flavor-enhancing peptide. The cuttlebone extract, compound flavor-enhancing peptide, and sodium chloride in the peptide salt work synergistically to effectively increase the salinity of the peptide salt, achieving the purpose of reducing salt intake and preventing excessive sodium intake. The peptide salt prepared using the compound nutritionally fortified salty peptide has a simple, scientific, and well-defined formula. With the addition of compound flavor-enhancing peptide, cuttlebone extract, and prickly pear extract, and using a specific preparation method, the peptide salt has higher salinity and lower sodium content. + It has higher content, more comprehensive nutrition, and higher nutrient absorption.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product.

The utility model discloses a kind of pickling devices for marinated egg production, belong to marinated egg production field, including pickling barrel, the upper surface of pickling barrel is clamped with cover plate, the upper surface of cover plate is fixedly installed with circulating mechanism on one side, the upper surface of cover plate is fixedly connected with stirring mechanism in middle part, the outer surface of pickling barrel is magnetically attracted with pressurizing mechanism, the inner bottom wall of pickling barrel is fixedly installed with vibrating mechanism;Through the cooperation between above each device, through the setting of circulating mechanism, when marinated egg is pickled, circulating mechanism can circulate the brine of pickling and flow, circulation can make spice, salt, sugar and other components in brine more evenly distributed in the whole pickling container, avoid local concentration too high or too low, so that the taste of marinated egg is consistent, continuous circulation helps flavor and saltiness in brine quickly transmit to eggshell surface and internal protein, yolk and other parts, shorten pickling time, improve overall efficiency.

The application relates to a salt-reducing and saltiness-increasing color-improving modifier based on anthocyanin extract and application thereof, and belongs to the field of food processing. The salt-reducing and saltiness-increasing color-improving modifier based on anthocyanin extract is composed of the following components in proportion by mass, wherein the mass ratio of anthocyanin extract to salt is (0.15-0.30):(0.85-0.70), the mass ratio of pepper powder to the total mass of anthocyanin extract and salt is (0-2.0):17, and the sum of the mass ratio of anthocyanin extract to salt is 1. The anthocyanin extract is mixed with salt, the saltiness perception of salt is improved, the synergistic effect of the anthocyanin extract and the pepper powder is combined to further improve the saltiness perception of salt, the anthocyanin extract, the salt and the pepper powder are added together as the salt-reducing and saltiness-increasing color-improving modifier into sausages, the part amount of salt is replaced, the effect of reducing salt without reducing saltiness is achieved, and the harm of long-term excessive consumption of salt is reduced.

To provide a taste-modifying composition that reduces the saltiness of sodium salts, such as sodium bicarbonate; the use of such a taste-modifying composition to reduce the saltiness of sodium salts; and a composition (such as an edible composition or an oral care composition) comprising a sodium salt and a taste-modifying composition. [Solution] below: (a) Glucosylated natural steviol glycoside; (b) 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one or a salt thereof; (c) sucralose; and (d) Oxacyclohexadecane-2-one A taste-modifying composition comprising two or more combinations of the following.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a preparation method and application of high-activity bacterium enzyme complex liquid for fermenting fermented soybean cakes. The activity of protease, alpha-amylase and lipase in the fermented soya bean cake prepared by the method is improved; soluble protein and polypeptide are improved compared with naturally-fermented fermented soya bean cakes; the contents of total acid, reducing sugar, amino acid nitrogen, free amino acid and fatty acid are higher than those of naturally-fermented black bean cakes, but the content of NaCl is remarkably reduced; and the content of volatile flavor substances is obviously increased compared with that of naturally fermented black bean cakes. The fermented soya bean cakes are fermented by the method, so that the bitter taste, astringent taste and salty taste of the fermented soya bean cakes can be reduced, and the delicate flavor and the taste richness of the fermented soya bean cakes are improved. The method can improve the quality and edible safety of the fermented bean products in multiple aspects, and provides high-quality strains and technical support for industrial safe production of the fermented bean products.

A tooth whitening chewing gum composition is disclosed that includes a combination of polyphosphates that enhances tooth whitening benefits with a minimal salty taste profile. In one embodiment, the tooth whitening chewing gum composition includes a gum base, a bulk sweetener, and about 0.5% to about 12% by weight, based on the total weight of the composition, of an alkali or alkaline earth metal pyrophosphate, an alkali or alkaline earth metal hexametaphosphate, or a combination thereof, wherein the alkali or alkaline earth metal pyrophosphate has a particle size, as determined using sieve analysis, such that less than 50% of the particles pass through a 25 mesh (707 micron) screen, and the alkali or alkaline earth metal hexametaphosphate has a particle size, as determined using sieve analysis, such that less than 50% of the particles pass through a 140 mesh (105 micron) screen.

This invention discloses a salty peptide derived from dried cured ham, its preparation method, and its application, belonging to the field of bioprotein peptide technology. The salty peptide has an amino acid sequence of one or more of LDFDP, FDGDGDR, and DWDRDL. By combining peptidomics with virtual screening based on molecular docking, the endogenous peptide profile of traditional dried cured ham is comprehensively characterized, thereby screening for salty peptides derived from dried cured ham. The process is as follows: (1) The endogenous peptide profile of dried cured ham is obtained through peptidomics, and the peptides are sorted by an online prediction model based on machine learning; (2) Molecular docking technology is used to evaluate the binding affinity of endogenous peptides to three salty receptors to obtain candidate salty peptides with high potential; (3) The candidate peptides are chemically synthesized and the salty intensity is objectively quantified through sensory evaluation, electronic tongue analysis, etc.; (4) Finally, the transcriptional response of key salty receptor genes in cells under peptide stimulation is quantified by real-time quantitative polymerase chain reaction.

The present invention aims to provide a novel flavor composition that overcomes the risks or unpleasant off-flavors associated with existing salt substitutes and achieves enhanced saltiness at low cost and in a simple manner. [Solution] The present inventors have found that the saltiness enhancement ratio of a flavor composition based on a salt substitute containing chloride ions is proportional to the molar ratio of chloride ions to sodium ions in the presence of anions of organic acids or inorganic acids other than hydrochloric acid as saltiness enhancers. By focusing on this molar ratio, the intensity of the anion effect can be systematically adjusted while suppressing the sodium ion concentration in food and beverages. As a result, a composition that provides a saltiness intensity equivalent to or greater than that of salt can be efficiently optimized. The present invention provides a flavor composition that achieves saltiness enhancement at low cost and in a simple manner by optimizing the composition by the above method.

Salty-taste modifier compositions are provided that include one or more salty taste-modifier peptides. The salty taste modifier compositions may be added to food or beverage products to modify, enhance, or add salty taste to the food or beverage product.

The purpose of this patent application is to provide a novel salty flavor enhancer. And how those substances are produced, and how salty flavors are added to food and drinks as a way to do so. Having achieved that objective, it provided a salty flavor enhancer, which included a compound that can be represented by the following names. By the following general formula (1) or salts of those substances [in the formula, R is as specified in the description]. (chemical formula) (1);

This provides a method for adding a savory flavor to sweet potato chips. [Solution] A method for producing fragrant sweet potato chips without impairing their value as food is disclosed, comprising a slicing step of cutting sweet potatoes into rounds, a frying step of frying the rounds, and a roasting step of roasting the fried rounds until the surface color changes and a fragrant aroma is imparted.

This invention discloses a method for compensating the flavor of low-salt fermented aquatic products using *Lactobacillus paracasei* and a bacterial-fungal co-culture, belonging to the field of aquatic product processing technology. *Staphylococcus xylose*, *Lactobacillus paracasei*, and *Kluyveromyces martensii* are mixed and inoculated into a saline solution to form a pickling solution, which is then used to prepare fermented fish. Fermented fish prepared using this method has a unique flavor, enhancing the aroma and saltiness of low-salt fermented fish. This invention isolates *Staphylococcus xylose* and *Lactobacillus paracasei* from sour meat and *Kluyveromyces martensii* from butter. The isolated *Staphylococcus xylose* has a greater lipid-degrading ability than *Kluyveromyces martensii*, while *Lactobacillus paracasei* cannot decompose lipids. Mixing these three bacteria and applying them to the preparation of fermented fish helps inhibit excessive lipid hydrolysis by the strains, enhancing the aroma and flavor of the fermented fish.

The invention relates to the technical field of food processing, and discloses a formula of marinated meat, which comprises the following components by weight: 15 kg of soup stock; 15 kg of water; 250 g of edible salt; 150 g of chicken essence; 800 g of soy sauce; 1000 g of old rock sugar; 50 g of edible vegetable oil; according to the formula and the making method of the stewed meat, the use amount of edible salt and soy sauce is accurately controlled to prevent excessive salty taste, chicken essence and old rock sugar are matched to form a'salty, fresh and sweet after taste 'taste, the limitation of traditional single salty taste is broken through, spices are bagged according to a certain ratio and boiled slowly, the flavor permeates food materials, the problem that aroma is boring and poor in durability is solved, the taste is more layered, and the stewed meat is in a bright amber color due to the fried sugar color; the traditional dark problem is improved, the stewing time is determined according to food materials, and the stewed meat is stewed with medium fire, blanched and treated with cold water, so that the stewed meat is not greasy and chewy.

The invention belongs to the field of food industry, and particularly relates to salty essence and a preparation method thereof. The salty essence comprises a protein substrate, an enzymolysis auxiliary agent, a Maillard reactant, a flavor regulator and a stabilizer. According to the essence provided by the invention, seafood and mushroom delicate flavor are successfully fused, and efficient generation and long-acting maintenance of flavor are realized through a two-stage reaction and a microcapsule technology.

A method of measuring an individual's taste and / or smell perception comprises a system to deliver to a user pluralities of artificial flavour sensations to be compared each comprising a plurality of taste and smell components selected from the group comprising sweetness, sourness, saltiness, bitterness, umami, astringency, capsaicin, oiliness, and aroma components. Each plurality contains at least one base flavour and one flavour to be compared against the base flavour. Delivery for the flavours can be through cups, vials, or other vessels. The system may identify a deviation of individual's flavour perception from that of a normal population's flavour perception distribution.

This invention discloses a Shun'an Zhongda stomach-protecting seasoning product, belonging to the field of food seasoning technology. This product uses one or more food-grade, chlorine-free organic sodium compounds selected from sodium lactate, sodium citrate, sodium malate, sodium gluconate, and sodium hexametaphosphate as its core salty component. It is compounded using conventional food processing techniques to produce edible forms such as liquid, powder, granules, paste, colloid, and tablets. This product eliminates the traditional sodium chloride component, is free of chloride ion irritation, and is mild and safe to consume. It is specifically designed to meet the daily seasoning needs of people with excessive stomach acid or sensitive stomachs. Furthermore, its preparation process is simple, its form is flexible, and its application scenarios are wide-ranging, giving it significant market potential.