CN103584056B - A kind of tasty agents - Google Patents
A kind of tasty agents Download PDFInfo
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- CN103584056B CN103584056B CN201310581037.3A CN201310581037A CN103584056B CN 103584056 B CN103584056 B CN 103584056B CN 201310581037 A CN201310581037 A CN 201310581037A CN 103584056 B CN103584056 B CN 103584056B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
A kind of tasty agents, by main component for comprise by weight: glycine 30-40 part; I+G8-15 part; Salt 8-15 part; Anhydrous citric acid 8-11 part; Alanine 0.8-1.2 part; Dried scallop powder 6-12 part; Asparatate 0.8-2 part; Sodium glutamate 35-40 part; Glycyrrhizin 2 parts; Glutamic acid 7-12 part.Tasty agents mouthfeel of the present invention is more delicious, is not easy to feel thirsty after food.
Description
Technical field
The present invention relates to field of food, particularly a kind of tasty agents.
Background technology
Tasty agents is also called flavoring agent or claims flavour enhancer (FlavorEnhancers), is supplement or strengthen the former zestful material of food.According to research report in recent years, it is different from acid, sweet, bitter, salty 4 kinds of basic tastes, but is also a kind of basic taste.Tasty agents conventional at present has monosodium glutamate, I+G, also occurred some flavor enhances on the market, but mouthfeel is more single simultaneously, easily thirsty after food.
Summary of the invention
In sum, it is abundanter that the present invention is necessary to provide a kind of sense of taste, the tasty agents do not felt thirsty after food.
A kind of tasty agents, by main component for comprise by weight:
Glycine 30-40 part;
I+G8-15 part;
Salt 8-15 part;
Anhydrous citric acid 8-11 part;
Alanine 0.8-1.2 part;
Dried scallop powder 6-12 part;
Asparatate 0.8-2 part;
Sodium glutamate 35-40 part;
Glycyrrhizin 2 parts;
Glutamic acid 7-12 part.
A kind of tasty agents, by following composition for form by weight:
Glycine 30-40 part;
I+G8-15 part;
Salt 8-15 part;
Anhydrous citric acid 8-11 part;
Alanine 0.8-1.2 part;
Dried scallop powder 6-12 part;
Asparatate 0.8-2 part;
Sodium glutamate 35-40 part;
Glycyrrhizin 2 parts;
Glutamic acid 7-12 part.
A kind of tasty agents, can by following composition for form by weight:
Glycine 32-35 part;
I+G10-12 part;
Salt 10-12 part;
Anhydrous citric acid 9-10 part;
Alanine 1-1.2 part;
Dried scallop powder 8-10 part;
Asparatate 1-1.5 part;
Sodium glutamate 37-38 part;
Glycyrrhizin 2 parts;
Glutamic acid 8-10 part.
A kind of tasty agents, can by following composition for form by weight:
Glycine 35 parts;
I+G10 part;
Salt 11 parts;
Anhydrous citric acid 10 parts;
Alanine 1 part;
Dried scallop powder 9 parts;
Asparatate 1 part;
Sodium glutamate 37 parts;
Glycyrrhizin 2 parts;
10 parts, glutamic acid.
The above tasty agents can be powdery or granular.
Prepare a method for above-mentioned tasty agents, described composition is mixed by its weight portion, powder process or granulation.
Compare prior art, tasty agents mouthfeel of the present invention is more delicious, is not easy to feel thirsty after food.
Detailed description of the invention
Below in conjunction with some detailed description of the invention, tasty agents of the present invention is described further.Specific embodiment is for further describing the present invention, non-limiting protection scope of the present invention.
Wherein, I+G is that two kinds of flavor enhancements combine the abbreviation taking away an English alphabet.I.e. 5 ' Sodium Inosinate-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and the 5 ' bird sodium nucleinate-GMP (DISODIUMGUANOSINE5 '-MONOPHOSPHATE) each 50% combines.
Other composition is all from commercially available.
Embodiment 1-5
According to the form below, by each material by weight weighing, stirs, obtained particle or Powdered.
Sensory test
In vegetable, add a small amount of embodiment 1-5 and the tasty agents of comparative example respectively, ask 50 people to foretaste, collect the mouthfeel of the person of foretasting, after two hours, whether the access person of foretasting felt thirsty in two hours, and statistics is as follows.
The tasty agents of comparative example is the tasty agents commercially bought, from No. one, the delicate flavour of the tall and erect Food Co., Ltd in Yunnan.
| Embodiment 1 | Embodiment 2 | Implement 3 | Embodiment 4 | Embodiment 5 | Comparative example | |
| Mouthfeel is very delicious | 47 people | 48 people | 48 people | 47 people | 47 people | 30 people |
| Tasty mouthfeel | 2 people | 1 people | 1 people | 2 people | 2 people | 10 people |
| Mouthfeel is common | 1 people | 1 people | 1 people | 1 people | 1 people | 10 people |
| Embodiment 1 | Embodiment 2 | Implement 3 | Embodiment 4 | Embodiment 5 | Comparative example | |
| Not thirsty | 47 people | 47 people | 45 people | 48 people | 46 people | 20 people |
| Thirsty | 3 people | 3 people | 5 people | 2 people | 4 people | 30 people |
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a tasty agents, be made up of the raw material of following weight portion:
Described tasty agents is powdery or granular.
2. tasty agents as claimed in claim 1, is characterized in that being made up of the raw material of following weight portion:
3. prepare a method for tasty agents as described in any one of claim 1-2, it is characterized in that: described composition is mixed by its weight portion, powder process or granulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310581037.3A CN103584056B (en) | 2013-11-19 | 2013-11-19 | A kind of tasty agents |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310581037.3A CN103584056B (en) | 2013-11-19 | 2013-11-19 | A kind of tasty agents |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103584056A CN103584056A (en) | 2014-02-19 |
| CN103584056B true CN103584056B (en) | 2016-02-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310581037.3A Active CN103584056B (en) | 2013-11-19 | 2013-11-19 | A kind of tasty agents |
Country Status (1)
| Country | Link |
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| CN (1) | CN103584056B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305118A (en) * | 2014-09-26 | 2015-01-28 | 徐学林 | Fresh shrimp meal seasoning and preparation method thereof |
| CN105326003A (en) * | 2015-07-22 | 2016-02-17 | 成都百味坊贸易有限公司 | Flavor enhancer and preparation method thereof |
| CN107485003A (en) * | 2017-09-19 | 2017-12-19 | 成都康辉生物科技有限公司 | Delicate flavour flavor enhancement based on hesperetin |
| CN110122838A (en) * | 2019-03-29 | 2019-08-16 | 山东天博食品配料有限公司 | A kind of tasty agents and preparation method thereof being rich in meat flavour with sponge particles shape |
| CN110089719A (en) * | 2019-06-19 | 2019-08-06 | 廊坊梅花生物技术开发有限公司 | A kind of compound tasty agents and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0031162A1 (en) * | 1979-12-20 | 1981-07-01 | Ajinomoto Co., Inc. | Mixed seasoning on basis of monosodium L-glutamate |
| WO2010069743A1 (en) * | 2008-12-19 | 2010-06-24 | Unilever Nv | Umami enhancing composition, food product comprising it and method to prepare the same |
| CN101801217A (en) * | 2007-09-26 | 2010-08-11 | 雀巢产品技术援助有限公司 | A natural taste enhancing savoury base and a process for its preparation |
| CN102077966A (en) * | 2009-11-26 | 2011-06-01 | 东莞市百味佳食品有限公司 | Complex nutritional flavorous enhancer |
| CN102669628A (en) * | 2012-06-20 | 2012-09-19 | 加加食品集团股份有限公司 | Preparation method for freshening monosodium glutamate |
-
2013
- 2013-11-19 CN CN201310581037.3A patent/CN103584056B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0031162A1 (en) * | 1979-12-20 | 1981-07-01 | Ajinomoto Co., Inc. | Mixed seasoning on basis of monosodium L-glutamate |
| CN101801217A (en) * | 2007-09-26 | 2010-08-11 | 雀巢产品技术援助有限公司 | A natural taste enhancing savoury base and a process for its preparation |
| WO2010069743A1 (en) * | 2008-12-19 | 2010-06-24 | Unilever Nv | Umami enhancing composition, food product comprising it and method to prepare the same |
| CN102077966A (en) * | 2009-11-26 | 2011-06-01 | 东莞市百味佳食品有限公司 | Complex nutritional flavorous enhancer |
| CN102669628A (en) * | 2012-06-20 | 2012-09-19 | 加加食品集团股份有限公司 | Preparation method for freshening monosodium glutamate |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103584056A (en) | 2014-02-19 |
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