CN107095262A - A kind of low sodium salt chicken essence flavouring material - Google Patents
A kind of low sodium salt chicken essence flavouring material Download PDFInfo
- Publication number
- CN107095262A CN107095262A CN201610095513.4A CN201610095513A CN107095262A CN 107095262 A CN107095262 A CN 107095262A CN 201610095513 A CN201610095513 A CN 201610095513A CN 107095262 A CN107095262 A CN 107095262A
- Authority
- CN
- China
- Prior art keywords
- kcl
- extract
- parts
- sodium salt
- chickens
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 47
- 159000000000 sodium salts Chemical class 0.000 title claims abstract description 13
- 239000000463 material Substances 0.000 title claims abstract description 9
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 46
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 41
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 30
- 239000000284 extract Substances 0.000 claims abstract description 28
- 239000011780 sodium chloride Substances 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 210000002318 cardia Anatomy 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 239000002773 nucleotide Substances 0.000 claims abstract description 5
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 7
- 206010020772 Hypertension Diseases 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 208000019622 heart disease Diseases 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 4
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 3
- 238000005260 corrosion Methods 0.000 abstract description 3
- 230000002265 prevention Effects 0.000 abstract description 3
- 235000011164 potassium chloride Nutrition 0.000 description 8
- 239000001103 potassium chloride Substances 0.000 description 8
- 235000013599 spices Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 229910052700 potassium Inorganic materials 0.000 description 5
- 239000011591 potassium Substances 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- 210000004204 blood vessel Anatomy 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000019264 food flavour enhancer Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 210000003722 extracellular fluid Anatomy 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 210000004940 nucleus Anatomy 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 230000036647 reaction Effects 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Fodder In General (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a kind of low sodium salt chicken essence flavouring material.The part by weight that the chickens' extract contains KCl in NaCl and KCl, the percentage that wherein NaCl and KCl is constituted is more than 0, less equal than 35%.The raw material of following parts by weight can specifically be used：5~40 parts of Cardia Salts, 35~60 portions of monosodium glutamates, 1.1~3 parts of the sapidity nucleotide disodiums, 1~20 part of starch, 3~20 portions of chicken or chicken extract, 0~20 part of white sugar.Low sodium salt chicken essence flavouring material has equal seasoning effect, while the delicious food of chickens' extract is ensured, the amount that people take in sodium chloride is reduced, the prevention of the diseases such as preventing hypertension, cardiovascula arteriosclerosis and heart disease is played, also there is same anti-corrosion preservation and effect with general sodium salt chicken essence.
Description
Technical field
The present invention relates to the auxiliary material technical field of food, specifically, the present invention relates to a kind of flavor modifying composition, more
Specifically, the present invention is a kind of low sodium salt chicken essence.
Background technology
Chickens' extract is one of flavouring conventional during people live.For the single delicate flavour mouthfeel of monosodium glutamate, chickens' extract
Delicate flavour is softer, and mouthfeel is more mellow and fuller, plentiful, and aromatic flavour.Chickens' extract is a kind of purpose compound flavour enhancer, and salt content all exists substantially
30%~40%.These salt are mainly added in the form of sodium chloride, for a long time in the edible such chickens' extract of diet of people
Flavouring, has also taken in substantial amounts of sodium chloride while largely using chickens' extract, has caused generally existing in human body the sodium amount of taking the photograph
On the high side and potassium intake phenomenon on the low side.Thus further cause hypertension, angiocarpy that sodium chloride excess intake is brought
The disease problems such as hardening and heart disease.
The content of the invention
Instant invention overcomes disadvantages mentioned above, it is proposed that a kind of low sodium salt chicken essence flavouring material formula.The flavouring formula is being protected
While demonstrate,proving the delicious food of chickens' extract, the amount that people take in sodium chloride is reduced.
A kind of chickens' extract, containing NaCl and KCl, KCl ratio is more than in the percentage by weight of wherein NaCl and KCl compositions
0, the Cardia Salt less equal than 35%.
Specifically, the chickens' extract includes the raw material of following parts by weight：
5~40 parts of Cardia Salt
35~60 parts of monosodium glutamate
1.1~3 parts of the sapidity nucleotide disodium
1~20 part of starch
3~20 parts of chicken or chicken extract
0~20 part of white sugar；
In described Cardia Salt, KCl ratio is more than 0 in the percentage by weight of NaCl and KCl compositions, less equal than 35%.
In the low sodium salt chicken essence flavouring material, the also raw material containing following parts by weight：
0~10 part of yeast extract
0~8 part of spice
0~10 part of egg powder.
The sapidity nucleotide disodium (again referred to as " I+G ") is the ucleotides food freshener of a new generation, can be directly added into
Into food, fresh effect is played, the relatively inexpensive and fresh preferable flavour enhancer of effect of increasing, is the chickens' extract seasoning of the present invention
One of main flavor composition of product.
Chicken or the extract of chicken are the nucleuses of chickens' extract, and it provides the strong fresh basis of meat, are chickens' extract seasoning effects
Core.
Described spice, including GB/T12729.1《Spice and flavouring title》In listed spice it is single
It is combined with a variety of.It can lift the fragrance of chickens' extract, and make fragrance denseer persistently.
By above-mentioned each raw material, after being adequately mixed, pelletize, drying, you can compound chicken essence seasoning is made.
Sodium and potassium are the two big key elements for balancing cylinder electrolyte, and sodium is distributed in extracellular, the volume of control extracellular fluid,
Function is to maintain muscle and neural message transmission；Potassium is mainly distributed on intracellular, participation various kinds of cell reaction, protects blood vessel complete
Relaxation that is whole, reducing vascular damaged and preservation blood vessel, both maintain the osmotic pressure of cell jointly, and sodium and potassium intake are equal
Weighing apparatus can just be conducive to the health of body.
KCl taste is close with NaCl, and scientifically and rationally adding has equal seasoning, antisepsis, reduces chickens' extract
After the ratio of middle sodium salt, the delicious mouthfeel of chickens' extract has been remained in that.Its seasoning principle is：Certain density saline taste, commonly disappears
Expense person can just experience the delicate flavour of chickens' extract.
It is an advantage of the invention that：Acted on equal seasoning, while the delicious food of chickens' extract is ensured, reduce people
The amount of sodium chloride is taken in, the prevention of the diseases such as preventing hypertension, cardiovascula arteriosclerosis and heart disease is played, also with general sodium salt chicken
Essence has same anti-corrosion preservation and effect.Specifically, it is an advantage of the invention that：
1. reducing the sodium chloride of chickens' extract, solve people and take in excessive sodium in diet, and it is unhealthful the problem of.
2. do not change the seasoning function of chickens' extract while sodium chloride is reduced.
3. a certain proportion of potassium ion of addition so that chickens' extract nutrition is more balanced, is more conducive to health.
Embodiment
Embodiment 1
Take monosodium glutamate 48g, Cardia Salt 10g, white sugar 15g, the sapidity nucleotide disodium (I+G) 2.5g, starch 9.5g, chicken 15g.It is low
In sodium salt, NaCl is 13.0 grams, and KCl is 7.0 grams.
Spice uses GB/T12729.1《Spice and flavouring title》In listed spice, for example ginger, garlic, peppery
Green pepper, anise etc..
By above-mentioned each raw material, be adequately mixed, pelletize, dry after, you can be made chicken essence seasoning.
Formulation data (the unit of various embodiments of the present invention 1~4：Gram)
The embodiment 4 of 2 embodiment of sequence number material name 1 embodiment of embodiment 3
1 monosodium glutamate 48 45 43 35
2 sodium chloride nacls 9.5 15 20 26
3 potassium chloride (KCl)s 0.5 5 10 14
4 white sugar 15 504
5 I+G 2.5 1.5 1.8 2
6 starch 9.5 15 53
7 chicken 15 8 12 3
8 chicken extracts 000 10
9 egg powders 0382
10 yeast extracts 0 1.5 0 0.5
11 spices 01 0.2 0.5
12 appropriate amount of water are appropriate appropriate.
Ensure chickens' extract delicious food while, reduce intake of the people for sodium chloride, play preventing hypertension,
The prevention of the disease such as cardiovascula arteriosclerosis and heart disease, also has same anti-corrosion preservation and effect with general sodium salt chicken essence.Add potassium
After ion, the sodium ion proportion in system declines so that chickens' extract nutrition is more balanced, is more conducive to health.
Claims (2)
1. a kind of low sodium salt chicken essence flavouring material, it is characterised in that：Containing NaCl and KCl, wherein NaCl and KCl is constituted
Percentage in KCl part by weight be more than 0, less equal than 35%.
2. chickens' extract according to claim 1, it is characterised in that prepared by the raw material of following parts by weight：Cardia Salt 10
Part, 48 parts of monosodium glutamate, 2.5 parts of the sapidity nucleotide disodium, 9.5 parts of starch, 15 parts of chicken, 15 parts of white sugar；In Cardia Salt, wherein
KCl ratio is more than 0 in the percentage of NaCl and KCl compositions, less equal than 35%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610095513.4A CN107095262A (en) | 2016-02-22 | 2016-02-22 | A kind of low sodium salt chicken essence flavouring material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610095513.4A CN107095262A (en) | 2016-02-22 | 2016-02-22 | A kind of low sodium salt chicken essence flavouring material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107095262A true CN107095262A (en) | 2017-08-29 |
Family
ID=59658573
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610095513.4A Pending CN107095262A (en) | 2016-02-22 | 2016-02-22 | A kind of low sodium salt chicken essence flavouring material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107095262A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089718A (en) * | 2019-05-13 | 2019-08-06 | 武汉轻工大学 | A kind of sheet chicken essence seasoning and preparation method thereof |
-
2016
- 2016-02-22 CN CN201610095513.4A patent/CN107095262A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089718A (en) * | 2019-05-13 | 2019-08-06 | 武汉轻工大学 | A kind of sheet chicken essence seasoning and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170829 |