CN115281331A - Preparation method of sauce flavor enhancer - Google Patents
Preparation method of sauce flavor enhancer Download PDFInfo
- Publication number
- CN115281331A CN115281331A CN202210409378.1A CN202210409378A CN115281331A CN 115281331 A CN115281331 A CN 115281331A CN 202210409378 A CN202210409378 A CN 202210409378A CN 115281331 A CN115281331 A CN 115281331A
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- Prior art keywords
- soy sauce
- flavor enhancer
- flavor
- ethanol
- filler
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- 235000019264 food flavour enhancer Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000015067 sauces Nutrition 0.000 title description 3
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000004440 column chromatography Methods 0.000 claims abstract description 6
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 239000000945 filler Substances 0.000 claims description 13
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 9
- 239000012071 phase Substances 0.000 claims description 9
- 239000002904 solvent Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000000287 crude extract Substances 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000011156 evaluation Methods 0.000 claims description 6
- 239000003208 petroleum Substances 0.000 claims description 6
- 230000001953 sensory effect Effects 0.000 claims description 6
- 239000000741 silica gel Substances 0.000 claims description 6
- 229910002027 silica gel Inorganic materials 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 239000003456 ion exchange resin Substances 0.000 claims description 3
- 229920003303 ion-exchange polymer Polymers 0.000 claims description 3
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims description 2
- 238000001514 detection method Methods 0.000 claims description 2
- 239000003480 eluent Substances 0.000 claims description 2
- 239000011521 glass Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000007791 liquid phase Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000005191 phase separation Methods 0.000 claims description 2
- 239000011347 resin Substances 0.000 claims description 2
- 229920005989 resin Polymers 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- -1 ODS Chemical compound 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 18
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 239000000126 substance Substances 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 6
- 238000004811 liquid chromatography Methods 0.000 abstract description 4
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 3
- 230000002045 lasting effect Effects 0.000 abstract description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 3
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 3
- 239000004223 monosodium glutamate Substances 0.000 abstract description 3
- 239000004097 EU approved flavor enhancer Substances 0.000 abstract description 2
- 231100000956 nontoxicity Toxicity 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000011160 research Methods 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 5
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229920001184 polypeptide Polymers 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N aspartic acid group Chemical group N[C@@H](CC(=O)O)C(=O)O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 125000000291 glutamic acid group Chemical group N[C@@H](CCC(O)=O)C(=O)* 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Images
Classifications
-
- 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
- A23L27/50—Soya sauce
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the technical field of soy sauce flavor research, and discloses a preparation method of a soy sauce flavor enhancer, which is mainly prepared by the following steps: drying fermented soy sauce, and separating by column chromatography and liquid chromatography. Compared with the chemical flavor enhancers sold in the market such as monosodium glutamate, the flavor enhancer obtained by the invention has the advantages of natural flavor, mellow and obvious flavor, lasting aftertaste, harmonious flavor, nutrition, naturalness, no toxicity and safety, is a flavor enhancer with different tastes, and has wide application scenes. The method has reasonable process, advanced technology and wide application prospect, and can be used for preparing the flavor enhancer from the soy sauce.
Description
Technical Field
The invention relates to the technical field of soy sauce flavor research, in particular to a preparation method of a soy sauce flavor enhancer.
Background
A soy sauce is a seasoning which is brewed by using a vegetable protein raw material such as soybean or bean pulp and starch substances such as wheat, bran and the like as auxiliary materials under the synergistic fermentation of microorganisms and contains rich nutrient substances such as mineral substances, vitamins, amino acids, polypeptides, various organic compounds and the like.
The soy sauce is a product obtained by fermenting soybean and wheat, and the substances with delicate flavor mainly comprise delicate flavor amino acids, polypeptides, nucleotides, organic acids, a composite delicate flavor agent and the like.
The fresh taste peptide is a peptide capable of compensating or enhancing the original taste of food, can improve the quality of the food, improve the taste perception and enhance the appetite of consumers, and can be obtained by animal and plant proteolysis or fermentation. The peptide with the strongest delicate flavor in the bean paste has the molecular mass of 500-1000D, and the amino acid with the most content in the polypeptides is also glutamic acid residue or aspartic acid residue.
The delicate flavor substance obtained from soy sauce is of great significance to the development of the flavor food.
Disclosure of Invention
The invention aims to: in order to solve the problem of how to better obtain the delicious substance from the soy sauce, the preparation method of the delicious agent for the soy sauce is provided, which comprises the following steps:
drying soy sauce, dissolving, separating by column chromatography and liquid chromatography, and drying.
Preferably, the soy sauce is dried, dissolved and mixed with 1 to 4 times of filler, wherein the filler comprises but is not limited to 80 to 100 meshes, 100 to 200 meshes, 200 to 300 meshes of normal phase silica gel, ODS, C18 and other reverse phase silica gel, XAD-16, SP-825, HP-20, HP-2MGL and other types of ion exchange resin, and the like, and after mixing, a solvent comprising but not limited to petroleum ether, ethyl acetate, ethanol and the like is added for swelling for 12 to 24 hours.
Preferably, the solvent used in the column chromatography separation includes but is not limited to petroleum ether, ethyl acetate, ethanol, water, etc., and the obtained separated component includes but is not limited to concentration or freeze-drying to obtain the crude extract of the flavor enhancer.
Preferably, the liquid chromatography is carried out by a conventional apparatus, the mobile phase includes, but is not limited to, methanol, ethanol, water and the like, the obtained flavor enhancer is separated by liquid chromatography, and the obtained flavor enhancer is determined by sensory evaluation and dried to obtain the soy sauce flavor enhancer.
Compared with the prior art, the invention has the beneficial effects that:
compared with the chemical flavoring agents such as monosodium glutamate and the like sold in the market, the flavoring agent obtained by the method is natural in flavor, mellow and obvious, lasting in aftertaste, harmonious in flavor development, nutrient, natural, non-toxic and safe, is a flavoring agent with different tastes, and has wide application scenes. The method has reasonable process, advanced technology and wide application prospect, and can be used for preparing the flavor enhancer from the soy sauce.
Drawings
FIG. 1 is a block diagram of sensory evaluation results of column chromatography components of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be described below clearly and completely in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
One embodiment of the preparation method of the sauce flavor enhancer comprises the following steps:
step one, freeze-drying and dissolving soy sauce, adding 4 times of XAD-16 macroporous resin, mixing, adding ethyl acetate, and performing melt swelling for 15 hours for later use;
step two, uniformly stirring the swelled soy sauce-filler system by using a glass rod, slowly adding the soy sauce-filler system into a chromatographic column at a uniform speed to ensure that the filler in the chromatographic column is uniform and continuous in layering, simultaneously adding ethyl acetate to submerge the liquid level of the filler, and then settling for 12 hours for later use;
step three, adding the soy sauce-filler mixture into a chromatographic column, sequentially using ethyl acetate, 70% ethanol, 50% ethanol, 20% ethanol and water as an eluent, combining separated components obtained by different solvents, concentrating and freeze-drying to obtain a crude extract of the flavor enhancer;
and step four, carrying out sensory evaluation on the obtained crude extract of the flavor enhancer, carrying out liquid phase separation on the fresh component, carrying out detection wavelength of 220nm, using mobile phases of ethanol and water, concentrating and freeze-drying the obtained component, and carrying out sensory evaluation on the obtained component, wherein the fresh component is the soy sauce flavor enhancer.
And in the second step, filling materials comprise but are not limited to 80-100 meshes, 100-200 meshes and 200-300 meshes of normal phase silica gel, ODS, C18 and other reverse phase silica gel, XAD-16, SP-825, HP-20 and HP-2MGL type ion exchange resins, and after mixing, adding but not limited to petroleum ether, ethyl acetate, ethanol and other solvents for swelling for 12-24 hours.
The solvent used in the column chromatography separation in the third step includes but is not limited to petroleum ether, ethyl acetate, ethanol and water, the obtained separation component includes but is not limited to crude extract of the flavor enhancer obtained by concentration or freeze-drying, and compared with the chemical flavor enhancers sold in the market such as monosodium glutamate, the obtained flavor enhancer has the advantages of natural flavor, mellow and obvious taste, lasting aftertaste, harmonious flavor, nutrition, naturalness, no toxicity and safety, is a flavor enhancer with different tastes, and has wide application scenes. The method has reasonable process, advanced technology and wide application prospect, and can be used for preparing the flavor enhancer from the soy sauce.
Although embodiments of the present invention have been shown and described, it is intended that the present invention should not be limited thereto, that the particular features, structures, materials or characteristics described may be combined in any suitable manner in any one or more embodiments or examples, and that modifications, substitutions, variations or the like, which are not inventive and may be made by those skilled in the art without departing from the principle and spirit of the present invention and within the scope of the appended claims, are intended to be protected by the following claims.
Claims (3)
1. The preparation method of the soy sauce flavor enhancer is characterized by comprising the following steps:
step one, freeze-drying and dissolving soy sauce, adding 4 times of XAD-16 macroporous resin, mixing, and adding ethyl acetate to melt and swell for 15 hours for later use;
step two, uniformly stirring the swelled soy sauce-filler system by using a glass rod, slowly adding the soy sauce-filler system into a chromatographic column at a uniform speed to ensure that the filler in the chromatographic column is uniform and continuous in layering, simultaneously adding ethyl acetate to submerge the liquid level of the filler, and then settling for 12 hours for later use;
step three, adding the soy sauce-filler mixture into a chromatographic column, sequentially using ethyl acetate, 70% ethanol, 50% ethanol, 20% ethanol and water as an eluent, combining separated components obtained by different solvents, concentrating and freeze-drying to obtain a crude extract of the flavor enhancer;
and step four, carrying out sensory evaluation on the obtained crude extract of the flavor enhancer, carrying out liquid phase separation on the fresher components, carrying out detection wavelength of 220nm, using mobile phases of ethanol and water, concentrating and freeze-drying the obtained components, and carrying out sensory evaluation on the components, wherein the fresher components are the soy sauce flavor enhancer.
2. The method for preparing a soy sauce flavor enhancer as claimed in claim 1, wherein the filler in step two comprises, but is not limited to, normal phase silica gel of 80-100 mesh, 100-200 mesh, 200-300 mesh, reversed phase silica gel such as ODS, C18, etc., XAD-16, SP-825, HP-20, HP-2MGL type ion exchange resin, and after mixing, adding solvent such as, but not limited to, petroleum ether, ethyl acetate, ethanol, etc., to swell for 12-24 h.
3. The method for preparing a soy sauce flavor enhancer as claimed in claim 1, wherein the solvents used in the column chromatography separation in step three include but are not limited to petroleum ether, ethyl acetate, ethanol, water, and the obtained separation fraction includes but is not limited to concentration or freeze-drying to obtain crude extract of flavor enhancer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210409378.1A CN115281331A (en) | 2022-04-19 | 2022-04-19 | Preparation method of sauce flavor enhancer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210409378.1A CN115281331A (en) | 2022-04-19 | 2022-04-19 | Preparation method of sauce flavor enhancer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115281331A true CN115281331A (en) | 2022-11-04 |
Family
ID=83820991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210409378.1A Pending CN115281331A (en) | 2022-04-19 | 2022-04-19 | Preparation method of sauce flavor enhancer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115281331A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198584A (en) * | 2018-08-28 | 2019-01-15 | 李锦记（新会）食品有限公司 | Soy sauce flavor components and its preparation method and application |
| CN109329869A (en) * | 2018-11-08 | 2019-02-15 | 佛山市海天(高明)调味食品有限公司 | A kind of soy sauce delicate flavour base-material and preparation method thereof |
-
2022
- 2022-04-19 CN CN202210409378.1A patent/CN115281331A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198584A (en) * | 2018-08-28 | 2019-01-15 | 李锦记（新会）食品有限公司 | Soy sauce flavor components and its preparation method and application |
| CN109329869A (en) * | 2018-11-08 | 2019-02-15 | 佛山市海天(高明)调味食品有限公司 | A kind of soy sauce delicate flavour base-material and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| MINGZHU ZHUANG 等: "Macroporous resin purification of peptides with umami taste from soy sauce", FOOD CHEMISTRY, pages 338 - 344 * |
| MINGZHU ZHUANG 等: "Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce", FOOD CHEMISTRY, vol. 206, pages 1 - 2 * |
| 李学鹏;谢晓霞;朱文慧;励建荣;张玉玉;李婷婷;李钰金;牟伟丽;黄建联;: "食品中鲜味物质及鲜味肽的研究进展", 食品工业科技, no. 22 * |
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