CN102048117A - Seasoning - Google Patents
Seasoning Download PDFInfo
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- CN102048117A CN102048117A CN2009102118825A CN200910211882A CN102048117A CN 102048117 A CN102048117 A CN 102048117A CN 2009102118825 A CN2009102118825 A CN 2009102118825A CN 200910211882 A CN200910211882 A CN 200910211882A CN 102048117 A CN102048117 A CN 102048117A
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- flavoring
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Abstract
The invention provides a seasoning relating to the field of foods. The seasoning comprises the following components in percentage by weight: 15%-25% of chicken extractives, 7%-13% of yeast extractives, 1%-2% of chicken essences and 7%-13% of hydrolyzed vegetable proteins. The seasoning has strong chicken delicate flavor and aroma and sodium glutamate content of lower than 20%, can obviously improve the aroma and the taste of dishes and has extensive market prospect.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of flavoring.
Background technology
Chickens' extract be since the 1980s rise and develop rapidly a kind of be raw material with edible salt, monosodium glutamate, chicken extract, flavour nucleotide disodium etc., the compound seasoner that forms by certain processes with chicken flavor.Industry standard SB/T10371-2003 " chickens' extract flavoring industry standard " regulation by Department of Commerce and National Development and Reform Committee's approval, the total content of nitrogen is not less than 3% in the chickens' extract, freshness is higher by 20% than monosodium glutamate, nitrogen content is not less than 3%, sodium glutamate is not less than 35%, and the flavour nucleotide disodium is not less than 1.1%.
With reference to monosodium glutamate sanitary standard GB2720-2003 as can be known, the main component of monosodium glutamate is a sodium glutamate.Can decomposite glutamic acid in digestion process, the latter through enzymatic, can be transformed into a kind of inhibiting nerve mediator in brain tissue.When the monosodium glutamate Excessive Intake, this inhibiting nerve mediator will make that various nervous functions are in holddown in the human body, thereby a series of symptoms such as dizzy, headache, drowsiness, muscle cramp occur; Someone impatience also can occur, find it hard to concentrate; The more sensitive people of part physique even can think that bone is ached, muscle weakness.In addition, too much inhibiting nerve mediator also can suppress the hypothalamus secretion thyrotropin releasing hormone (TRH) of human body, hinders skeleton development, and is particularly remarkable to children's influence.
The monosodium glutamate of Excessive Intake usually can feel thirsty; because contain sodium in the monosodium glutamate, the too much absorption of sodium can cause hypertension, and the people more than 60 years old is particularly responsive to the absorption of sodium; therefore, the elderly especially should lack jealous essence with the people who suffers from diseases such as hypertension, ephrosis, oedema.
When edible monosodium glutamate too much surpasses the metabolic capability of body, also can cause blood two-story valley histidine content to increase, the restriction human body is to the utilization of essential minerals such as calcium, magnesium, copper.Glutamic acid can also combine with the zinc in the blood, and the zinc glutamate that generation can not be utilized is excreted, and causes human body to lack zinc.Zinc is the important nutrient of infant's health and intelligence development.Therefore, infant and just answering fasting or few food flavor essence mother of lactation.In addition, the Japanology personnel find that long-term excessive edible monosodium glutamate may cause retina attenuation, eyesight to descend, even blind.
Domestic flavouring market survey finds that existing chickens' extract and other chicken flavorings all contain a large amount of sodium glutamates in the prescription.
Summary of the invention
The invention provides a kind of flavoring with strong chicken delicate flavour and fragrance, sodium glutamate content is low.
In order to realize the foregoing invention purpose, the invention provides following technical scheme:
A kind of flavoring comprises by weight percentage: chicken extract 15%-25%, yeast extract 7%-13%, chicken essence 1%-2%, hydrolyzed vegetable protein 7%-13%.
Yeast extract of the present invention is the yeast extract that meets standard QB 2582-2003, preferably makes by bread or brewer's yeast self-dissolving extracting, and be base wherein with the yeast extract gross mass, total protein content is greater than 60%.
Hydrolyzed vegetable protein of the present invention is the acid hydrolysis vegetable protein that meets national sector standard SB10338-2000.Preferably make by soybean protein, zein, wheat gluten, rapeseed protein, peanut protein.
In the flavoring of the present invention, dry matter content is the 90%-98% of described flavoring weight, is preferably 97%-98%; Total nitrogen content accounts for dry matter weight more than 5%, is preferably 6%.
Preferably, flavoring of the present invention also can add salt, white granulated sugar, flavour nucleotide disodium, starch, dextrin, pepper powder, green onion powder, so that taste is unique more.
Preferably, described flavour nucleotide disodium be inosine acid disodium salt (abbreviating I as) and the sweet acid disodium salt of bird (abbreviating G as) arbitrarily than mixture.
The flavour nucleotide disodium, English name: Disodium ribonucleotide, another name: 5 '-ribonucleotide acid disodium/sodium ribonucleotide comprises: 5 '-Sodium guanylate, 5 '-inosine acid disodium, 5 ' uridine monophosphate disodium and 5 ' cytidine monophosphate disodium.The flavour nucleotide disodium mainly is made up of 5 '-Sodium guanylate and 5 '-Sodium Inosinate, its proterties also similarly, for white to ecru crystallization or powder, odorless, delicious, share significant synergy with sodium glutamate, freshness heightens.Water-soluble, be slightly soluble in ethanol and ether.
Preferably, the percentage by weight of its raw material of flavoring of the present invention is as follows:
More preferably, flavoring of the present invention, the percentage by weight of its raw material is:
More preferably, flavoring of the present invention, the percentage by weight of its raw material is:
Preferably, described flavour nucleotide disodium is the equal proportion mixture of inosine acid disodium salt and the sweet acid disodium salt of bird.
Raw material that uses such as chicken extract, flavour nucleotide disodium, sugar, dextrin, salt etc. are food grade materials, all are commercially available.
Can provide the flavoring that can strengthen dish fragrance and improve mouthfeel according to the inventive method, this method can improve the feature fragrance and the effect of flavoring, the gained seasoner products adds in various dish, filling material, can effectively improve mouthfeel, the enhancing local flavor of end product, improve nutritive value.
The invention also discloses the production method of described flavoring, promptly mix and for example use the cone-type mixer raw material, enter step comminutor granulation again and get final product according to prescription.Flavoring of the present invention does not add monosodium glutamate, measures through perchloric acid titration method and acidometer method, and sodium glutamate content is lower than 20%, has strong chicken delicate flavour and fragrance, meets healthy diet trend, has extensive market prospects.
The specific embodiment
An important feature of the present invention is that hydrolyzed vegetable protein, chicken extract, the chicken essence with proper proportion combines with yeast extract, is formed with the flavoring of strong chicken fragrance.
Hydrolyzed vegetable protein of the present invention (HVP) is meant under the effect of acid or enzyme, the resulting product of the proteinaceous plant tissue of hydrolysis.HVP not only has abundant nutritive and health protection components, and has and be the flavor characteristic preferably.Using another advantage of hydrolyzed vegetable protein is to reduce production cost of products.Being used for HVP of the present invention can be made by soybean protein, zein, wheat gluten, rapeseed protein, peanut protein, is preferably made by soybean protein.The hydrolyzed vegetable protein that the present invention uses for example soybean source vegetable protein and wheat source vegetable protein can commerce be buied.Hydrolyzed vegetable protein also can be made by oneself.Preferably make hydrolyzed vegetable protein by enzymatic isolation method, this hydrolysis is to select for example papain, trypsase, pepsin for use, 33-49 ℃ temperature, carries out under the pH value between the 7.0-10.0 usually.
Another important source material for preparing flavoring of the present invention is a yeast extract.It is by autolysis the protein degradation in the yeast cells to be become amino acid and polypeptide, nucleolysis becomes nucleotides, and they and other compositions such as B family vitamin, glutathione, trace element and organic acid etc. are extracted the solubility nutrition prepared, that human body can directly absorb and the concentrate of flavor substance together from yeast cells.The technology that this autolysis method is produced yeast extract is well known to those skilled in the art, in a lot of books disclosure is arranged all, for example at Ceng Mingyong, and Dong Shiyuan, wholefood adds punishment, Chemical Industry Press, 2005, this explanation is arranged among the pp124-127.Being used for yeast extract of the present invention can be made by bread or brewer's yeast.Also commercial yeast extract on the available markets, for example the yeast extract LA00, the yeast extract FA12 that produce of the Angel Yeast Co.,Ltd of Yichang and yeast extract FD00 etc.In the present invention, no matter be homemade yeast extract or the yeast extract that is purchased, preferred total protein content is greater than the yeast extract of 60% weight ratio.
Chicken extract of the present invention can all have production as female bio tech ltd in domestic top, Zhejiang flavor Food Co., Ltd and the Xiamen by buying on the market.Also technology preparation routinely.After cock skin, chicken fat are separated, raw meat is taken off in heating such as chicken, chicken bone, handle more than 4 hours with papain, the bromelain of chicken or chicken bone 0.2%, drying promptly gets the chicken extract after the ultramicro grinding again.
In addition, better for the seasoning function that makes product, can also add other auxiliary materials, can also add other auxiliary materials.They comprise: salt, white granulated sugar, flavour nucleotide disodium, starch, dextrin, pepper powder, green onion powder etc.
Flavoring of the present invention is Powdered, and it is light yellow or yellow that color is, and is base with the product gross weight wherein, and dry matter content is the 90-98wt% of described flavoring weight, is preferably 97-98wt%; Wherein total nitrogen content account for dry matter weight 5wt% above, be preferably 6wt%.
In the Chinese meal industry of current constantly development, client requires more and more higher to vegetable, and the health-nutrition of vegetable is also paid attention to more, and this product can make vegetable more outstanding at aftertaste, delicate flavour, and the monosodium glutamate consumption is reduced.
In the different millet cake filling hearts and dish, add flavoring of the present invention with mouthfeel that strengthens millet cake and the characteristic local flavor of strengthening various millet cake.
Below in conjunction with embodiment, further set forth the present invention:
Embodiment 1
Carry out the raw material configuration according to following percentage by weight:
, enter step comminutor granulation again and promptly get flavoring of the present invention at cone-type mixer mixing above-mentioned raw materials according to above-mentioned prescription.
Embodiment 2:
Carry out the raw material configuration according to following percentage by weight:
, enter step comminutor granulation again and promptly get flavoring of the present invention at cone-type mixer mixing above-mentioned raw materials according to above-mentioned prescription.
Embodiment 3:
Carry out the raw material configuration according to following percentage by weight:
, enter step comminutor granulation again and promptly get flavoring of the present invention at cone-type mixer mixing above-mentioned raw materials according to above-mentioned prescription.
Embodiment 4
Capital equipment: spiral arm double helix cone-type mixer; One step comminutor
Carry out the configuration of base-material raw material according to following weight proportion:
, enter step comminutor granulation again and get final product at cone-type mixer mixing above-mentioned raw materials according to prescription.
Embodiment 5
Carry out the configuration of base-material raw material according to following weight proportion:
, enter step comminutor granulation and get final product at cone-type mixer mixing above-mentioned raw materials according to prescription.
Embodiment 6
Carry out the configuration of base-material raw material according to following percentage by weight:
Step: at cone-type mixer mixing above-mentioned raw materials, enter step comminutor granulation again and get final product according to prescription.
Embodiment 7
Carry out the configuration of base-material raw material according to following percentage by weight:
Embodiment 8: the sodium glutamate assay
Get the flavoring of embodiment 1-7 preparation, measure through perchloric acid titration method and polarimetry, each sample two-story valley propylhomoserin sodium content of embodiment 1-7 is respectively 14.3%, 12.5%, 17.6%, 15.4%, 18.2%, 16.9%, 13.8%, all is lower than 20%.
Embodiment 9: the application of flavoring of the present invention in dish
Chicken cubes in chilly sauce
Raw material/condiment:
Chicken 200 gram, shelled peanut 50 grams, 4 of chilli, 20 in Chinese prickly ash, garlic, red bechamel, vinegar, material spill, bright soup, ginger, green onion, soy sauce, sugar, each is an amount of for fecula.
Make flow process
1. earlier chicken is clapped pine, make the fourth of 1 centimeter square again with cutter into.Shelled peanut is cleaned, and it is fried crisp to put into oil cauldron, or fries crisp peeling with salt.Chilli goes the base of a fruit to remove seed, is cut into the joint of 1 centimeter length.Ginger, garlic peeling section.The very light blue graininess that is cut into.
2. the diced chicken that cut are mixed thoroughly with salt, soy sauce, fecula water.With salt, red bechamel, white sugar, vinegar, monosodium glutamate, cooking wine, fecula water, last soup furnishing juice.
3. burn the heat pot, play oil, burning is to sixty percent when ripe, chilli is fried to brownish red, descended Chinese prickly ash again, the diced chicken of mixing are down immediately fried and are loose, simultaneously ginger, garlic sheet, green onion grain being lowered to quick stir-fry changes, and adds flavoring of the present invention and stir-fries, and will explode crisp shelled peanut when playing pot and put into and get final product.
With the sample that makes among comparative example and the embodiment 1 to 7 as test article (consumption is identical), cook out vegetable according to above-mentioned method, (wherein the man is 10 to allow at random the volunteer of 20 ages between 20 to 50 years old who recruits, 10 of Mies) taste, allow them give a mark aspect the taste of vegetable and the mouthfeel then, score value is got 1,2,3,4 and 5 five rank, gets every mean value then, score value is high more, and the expression effect is good more.Test result is listed in the table 1.
The effect of the flavoring of the present invention of table 1 embodiment 1-7 preparation relatively
| Project | Chicken fragrance | Comprehensive mouthfeel |
| Comparative example 1 | 2.1 | 1.8 |
| Embodiment 1 | 3.5 | 4.0 |
| Embodiment 2 | 3.8 | 3.8 |
| Embodiment 3 | 4.0 | 3.9 |
| Embodiment 4 | 4.1 | 4.0 |
| Embodiment 5 | 4.3 | 3.9 |
| Embodiment 6 | 4.0 | 4.1 |
| Embodiment 7 | 4.2 | 4.0 |
As can be seen from Table 1, use the dish of flavoring of the present invention to compare, aspect chicken fragrance and the comprehensive mouthfeel significant advantage is being arranged with the dish that uses comparative example.
It below only is preferred implementation of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a flavoring comprises: chicken extract 15%-25%, yeast extract 7%-13%, chicken essence 1%-2%, hydrolyzed vegetable protein 7%-13% by weight percentage.
2. flavoring according to claim 1 is characterized in that, described yeast extract is made by bread or brewer's yeast self-dissolving extracting, and its total protein content is greater than with 60% of yeast extract gross mass.
3. flavoring according to claim 1 is characterized in that dry matter content is the 90%-98% of described flavoring weight, is preferably 97%-98%; Total nitrogen content accounts for dry matter weight more than 5%, is preferably 6%.
4. according to claim 1 or 2 or 3 described flavorings, it is characterized in that, also comprise salt, white granulated sugar, flavour nucleotide disodium, starch, dextrin, pepper powder, green onion powder.
5. flavoring according to claim 4 is characterized in that, described flavour nucleotide disodium be inosine acid disodium salt and the sweet acid disodium salt of bird arbitrarily than mixture.
6. flavoring according to claim 4 is characterized in that, the percentage by weight of its raw material is:
7. flavoring according to claim 5 is characterized in that, the percentage by weight of its raw material is:
8. according to claim 6 or 7 described flavorings, the weight proportion of its raw material is as follows:
9. according to claim 6 or 7 described flavorings, the weight proportion of its raw material is as follows:
10. according to claim 6 or 7 described flavorings, it is characterized in that described flavour nucleotide disodium is the equal proportion mixture of inosine acid disodium salt and the sweet acid disodium salt of bird.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102118825A CN102048117B (en) | 2009-11-09 | 2009-11-09 | Seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102118825A CN102048117B (en) | 2009-11-09 | 2009-11-09 | Seasoning |
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| CN102048117A true CN102048117A (en) | 2011-05-11 |
| CN102048117B CN102048117B (en) | 2012-12-12 |
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| CN2009102118825A Active CN102048117B (en) | 2009-11-09 | 2009-11-09 | Seasoning |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258183A (en) * | 2011-08-22 | 2011-11-30 | 天津春发生物科技集团有限公司 | Method for making thick soup chicken stewing condiment |
| CN102293393A (en) * | 2011-08-22 | 2011-12-28 | 天津春发生物科技集团有限公司 | Preparation method of beef flavor seasoning |
| CN102366083A (en) * | 2011-09-20 | 2012-03-07 | 天津市春升清真食品有限公司 | Flavoring with beef flavor and preparation method thereof |
| CN102696857A (en) * | 2012-04-18 | 2012-10-03 | 马长庆 | Enzymolysis product of corn protein, and preparation method and application thereof |
| CN102860483A (en) * | 2012-09-28 | 2013-01-09 | 湖南省汇湘轩生物科技有限公司 | Aromatic chicken-taste grease-shaped essence and preparation method thereof |
| CN103027271A (en) * | 2012-12-12 | 2013-04-10 | 余国芳 | Granular diet therapy and health maintenance chicken essence seasoning |
| CN103125848A (en) * | 2013-03-14 | 2013-06-05 | 福建省闽中有机食品有限公司 | Convenient leisure snack food with sea sedge taste and preparation method thereof |
| CN105831686A (en) * | 2016-04-26 | 2016-08-10 | 江西省祥橱实业有限公司 | Instant compound seasoning suitable for preparing mixed rice noodles |
| CN105876729A (en) * | 2016-04-27 | 2016-08-24 | 江西省祥橱实业有限公司 | Healthy amino-acid-rich health-maintenance chicken essence and production method thereof |
| CN106072421A (en) * | 2016-07-06 | 2016-11-09 | 张家港市桃源食品有限公司 | A kind of chicken essence of high dietary-fiber and preparation method thereof |
| CN106174392A (en) * | 2016-07-16 | 2016-12-07 | 山东阜丰发酵有限公司 | A kind of built amino-acid being applicable to compound seasoner and preparation method thereof |
| CN106235244A (en) * | 2016-08-01 | 2016-12-21 | 楚味食品（江苏）有限公司 | The fresh spice of a kind of concentration |
| CN113519813A (en) * | 2021-07-28 | 2021-10-22 | 秦本稳 | Composite delicate flavor particle seasoning and preparation method thereof |
| TWI804073B (en) * | 2020-11-27 | 2023-06-01 | 利統股份有限公司 | Formulations for treating cramps and spasms |
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| CN101361554A (en) * | 2007-08-07 | 2009-02-11 | 安琪酵母股份有限公司 | Chicken meat flavouring matter and production method thereof |
| CN100423651C (en) * | 2007-12-29 | 2008-10-08 | 广东佳隆食品股份有限公司 | Concentrated chicken powder and preparing technique |
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- 2009-11-09 CN CN2009102118825A patent/CN102048117B/en active Active
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| CN102293393A (en) * | 2011-08-22 | 2011-12-28 | 天津春发生物科技集团有限公司 | Preparation method of beef flavor seasoning |
| CN102293393B (en) * | 2011-08-22 | 2013-04-03 | 天津春发生物科技集团有限公司 | Preparation method of beef flavor seasoning |
| CN102258183A (en) * | 2011-08-22 | 2011-11-30 | 天津春发生物科技集团有限公司 | Method for making thick soup chicken stewing condiment |
| CN102258183B (en) * | 2011-08-22 | 2013-06-12 | 天津春发生物科技集团有限公司 | Method for making thick soup chicken stewing condiment |
| CN102366083A (en) * | 2011-09-20 | 2012-03-07 | 天津市春升清真食品有限公司 | Flavoring with beef flavor and preparation method thereof |
| CN102366083B (en) * | 2011-09-20 | 2013-05-08 | 天津市春升清真食品有限公司 | Flavoring with beef flavor and preparation method thereof |
| CN102696857A (en) * | 2012-04-18 | 2012-10-03 | 马长庆 | Enzymolysis product of corn protein, and preparation method and application thereof |
| CN102860483A (en) * | 2012-09-28 | 2013-01-09 | 湖南省汇湘轩生物科技有限公司 | Aromatic chicken-taste grease-shaped essence and preparation method thereof |
| CN103027271B (en) * | 2012-12-12 | 2014-03-26 | 余国芳 | Granular diet therapy and health maintenance chicken essence seasoning |
| CN103027271A (en) * | 2012-12-12 | 2013-04-10 | 余国芳 | Granular diet therapy and health maintenance chicken essence seasoning |
| CN103125848A (en) * | 2013-03-14 | 2013-06-05 | 福建省闽中有机食品有限公司 | Convenient leisure snack food with sea sedge taste and preparation method thereof |
| CN103125848B (en) * | 2013-03-14 | 2014-01-01 | 福建省闽中有机食品有限公司 | Convenient leisure snack food with sea sedge taste and preparation method thereof |
| CN105831686A (en) * | 2016-04-26 | 2016-08-10 | 江西省祥橱实业有限公司 | Instant compound seasoning suitable for preparing mixed rice noodles |
| CN105876729A (en) * | 2016-04-27 | 2016-08-24 | 江西省祥橱实业有限公司 | Healthy amino-acid-rich health-maintenance chicken essence and production method thereof |
| CN106072421A (en) * | 2016-07-06 | 2016-11-09 | 张家港市桃源食品有限公司 | A kind of chicken essence of high dietary-fiber and preparation method thereof |
| CN106174392A (en) * | 2016-07-16 | 2016-12-07 | 山东阜丰发酵有限公司 | A kind of built amino-acid being applicable to compound seasoner and preparation method thereof |
| CN106235244A (en) * | 2016-08-01 | 2016-12-21 | 楚味食品（江苏）有限公司 | The fresh spice of a kind of concentration |
| TWI804073B (en) * | 2020-11-27 | 2023-06-01 | 利統股份有限公司 | Formulations for treating cramps and spasms |
| CN113519813A (en) * | 2021-07-28 | 2021-10-22 | 秦本稳 | Composite delicate flavor particle seasoning and preparation method thereof |
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| CN102048117B (en) | 2012-12-12 |
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