CN1268232C - Preparation method of scent type foodstuff flavouring agent - Google Patents
Preparation method of scent type foodstuff flavouring agent Download PDFInfo
- Publication number
- CN1268232C CN1268232C CNB200410017954XA CN200410017954A CN1268232C CN 1268232 C CN1268232 C CN 1268232C CN B200410017954X A CNB200410017954X A CN B200410017954XA CN 200410017954 A CN200410017954 A CN 200410017954A CN 1268232 C CN1268232 C CN 1268232C
- Authority
- CN
- China
- Prior art keywords
- flavouring agent
- perfume
- preparation
- fragrance
- flavoring agent
- 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.)
- Expired - Fee Related
Links
Landscapes
- Noodles (AREA)
- Grain Derivatives (AREA)
Abstract
The present invention relates to a method for preparing a scent type food flavoring agent. Edible carbohydrate, edible alkali and a proper amount of water are heated until the pH values of reactants are from 6.0 to 8.0. The hot reactants are immediately mixed with proline, and the scent type food flavoring agent can be obtained after the mixture is then cooled, solidified and pulverized. The food flavoring agent of the present invention has the characteristics that the food flavoring agent emits fragrance as long as the food flavoring agent is heated, and the fragrance lasts for a long time. The preparing technique of the present invention has the advantages of simplicity, low cost and strong practicability.
Description
Technical field
The present invention relates to the preparation method of perfume foodstuff flavouring agent.Belong to mailland reaction (MaillardReaction) type food flavouring technology.
Background technology
Mailland reaction (Maillard Reaction) type food flavouring technology, that is fragrance precursor generates perfume compound after adding thermal response.The fragrance type specifically describes in words to boiling THAI Fragrant rice sample perfume (or spice), popcorn sample perfume (or spice), roasted nut sample perfume (or spice), toast bread sample perfume (or spice), aromatic glutinous rice sample perfume (or spice), wafer dry sample perfume (or spice), biscuit sample perfume (or spice) etc. for roasting odor type.Because its odor type is coordinated mutually with the fragrance of baking, boiling, cereal based food fried and quick-fried system is distributed, so especially be fit to the flavouring that various cereal classes heat ready-to-eat foods.
Glucose in the iblet (fructose) and proline at high temperature can react and generate tempting popcorn sample fragrance; its chemical composition is a 2-acetyl pyrrole quinoline (APP); it is the characteristic perfume compound of the many scented rice kinds of THAI Fragrant rice and China, also is that 8618 meters kinds of fragrant round-grained rice important is fragrant composition.Although just in the volatile component of the THAI Fragrant rice type rice of boiling, identified its chemical constitution by the scientist R.G.Buttery at US West agricultural research center as far back as the beginning of the eighties in last century, but the free APP that manually synthetic or hot-working produces chemical property at normal temperatures is extremely unstable, very easy decomposition, this is limiting its application on the food flavouring.Meanwhile, scientist also manages on its molecule to link a blocking group, and changing its active chemical property, but the result of various effort fails to be widely used always.In addition, 2-acetyl group-3,4; 5,6-tetrahydropyridine (2-acetyl group-1,4; 5, the 6-tetrahydropyridine) and 2-propiono-3,4; 5,6-tetrahydropyridine (2-propiono-1,4; 5; the 6-tetrahydropyridine) also in the bread of baking and pattern reaction, reflects out respectively, identical note and chemical property are arranged, also fail in food production, to be applied with APP.
The food heating-up temperature is less than 100 ℃ under the normal pressure, with this understanding, glucose (fructose) and proline reaction are extremely slow, on the generation time of fragrance and generation, all can not satisfy the flavouring requirement that resembles the sort of heating ready-to-eat food of the rice dumpling, so, must design a kind of fumet, it can make the food that needs flavouring produce strong THAI Fragrant rice sample or popcorn sample fragrance when the heating beginning, and itself does not contain the volatile aroma compound of unstable chemcial property.
Summary of the invention
The purpose of this invention is to provide the preparation method that heating is the perfume foodstuff flavouring agent of perfume (or spice) and fragrance longer duration.
Task of the present invention is achieved in that
1. the preparation method of a perfume foodstuff flavouring agent is characterized in that having following processing step:
Edible carbohydrate, dietary alkali and an amount of water that a. will be selected from glucose or maltodextrin is heated to reactant pH value under 70～160 ℃ be 6.0～8.0; The addition of dietary alkali is the 4/1500-7/1000 of edible carbohydrate weight;
B. while hot reactant is stirred with proline and mix; The addition of proline is the 1/150-1/100 of edible carbohydrate weight;
C. the abundant cooling curing of mixture then, the selected container of packing into after the pulverizing, get final product the perfume foodstuff flavouring agent.
Above-mentioned dietary alkali can be sodium carbonate or sodium acid carbonate.Said mixture is the perfume foodstuff flavouring agent, also can be with after this mixture nature or the artificial drying curing, and powdered is just made the powder food product fumet.Preparation method of the present invention prepares a kind of THAI Fragrant rice sample odor type fragrance foodstuff flavouring agent that has.
Get this foodstuff flavouring agent 2～5 grams, boil with the rice dumpling, noodles or gruel, boil the THAI Fragrant rice sample odor type fragrance effusion that begins promptly to have giving off a strong fragrance, fragrance concentration is the highest in 3～15 minutes, and the lasting release fragrance time can reach 3 hours.Foodstuff flavouring agent of the present invention has simple, the with low cost and practical characteristics of preparation technology.
Key character of the present invention is the effect through factors such as alkalescence of carbohydrate that carbon atom quantity is more; cause its molecular degradation to become the less compound of carbon atom quantity; as glycerine; glyceraldehyde; dihydroxyacetone etc.; even these low molecular weight compounds also can be rapidly under less than 100 ℃ heating state and proline react and generate the perfume compound of volatile THAI Fragrant rice sample perfume (or spice); as 2-acetyl pyrrole quinoline; 2-acetyl group-3,4,5; 6-tetrahydropyridine (2-acetyl group-1; 4,5, the 6-tetrahydropyridine) and 2-propiono-3; 4; 5,6-tetrahydropyridine (2-propiono-1,4; 5, the 6-tetrahydropyridine).
The specific embodiment
After now embodiments of the invention being described in.
Embodiment one
5 gram glucose, 35 milligrams of sodium acid carbonates and an amount of water are heated to reactant pH value under 90 ℃ be 7.5, while hot reactant is stirred with 50 milligrams of proline and mix, abundant cooling curing then, the selected container of packing into after the pulverizing, get final product the perfume foodstuff flavouring agent.Get this foodstuff flavouring agent 2～5 grams, boil with the rice dumpling, noodles or gruel, boil the THAI Fragrant rice sample odor type fragrance effusion that begins promptly to have giving off a strong fragrance, the lasting release fragrance time can reach 3 hours.
Embodiment two
15 gram maltodextrins, 40 milligrams of sodium carbonate and an amount of water are heated to reactant pH value under 125 ℃ be 6.5, while hot reactant is stirred with 100 milligrams of proline and mix, abundant cooling curing then, the selected container of packing into after the pulverizing, get final product the perfume foodstuff flavouring agent.Get this foodstuff flavouring agent 2～5 grams, boil with the rice dumpling, noodles or gruel, boil the THAI Fragrant rice sample odor type fragrance effusion that begins promptly to have giving off a strong fragrance, the lasting release fragrance time can reach 3 hours.
Claims (2)
1. the preparation method of a perfume foodstuff flavouring agent is characterized in that having following processing step:
Edible carbohydrate, dietary alkali and an amount of water that a. will be selected from glucose or maltodextrin is heated to reactant pH value under 70～160 ℃ be 6.0～8.0; The addition of dietary alkali is 4/1500-7/1000 a times of edible carbohydrate weight;
B. while hot reactant is stirred with proline and mix; The addition of proline is 1/150-1/100 a times of edible carbohydrate weight;
C. the abundant cooling curing of mixture then, the selected container of packing into after the pulverizing, get final product the perfume foodstuff flavouring agent.
2. by the preparation method of the described perfume foodstuff flavouring agent of claim 1, it is characterized in that described dietary alkali is sodium carbonate or sodium acid carbonate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200410017954XA CN1268232C (en) | 2004-04-27 | 2004-04-27 | Preparation method of scent type foodstuff flavouring agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200410017954XA CN1268232C (en) | 2004-04-27 | 2004-04-27 | Preparation method of scent type foodstuff flavouring agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1568789A CN1568789A (en) | 2005-01-26 |
| CN1268232C true CN1268232C (en) | 2006-08-09 |
Family
ID=34479258
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200410017954XA Expired - Fee Related CN1268232C (en) | 2004-04-27 | 2004-04-27 | Preparation method of scent type foodstuff flavouring agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1268232C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450769A (en) * | 2018-02-06 | 2018-08-28 | 江南大学 | A kind of production method of ambient temperature instant rice |
-
2004
- 2004-04-27 CN CNB200410017954XA patent/CN1268232C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1568789A (en) | 2005-01-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Mohsen et al. | Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies | |
| CN103099178B (en) | Spicy and hot flavoring material, preparation method and applications thereof | |
| CN101431904B (en) | Flavour release material and its use in different food products | |
| CN102273612B (en) | Mutton flavor essence prepared by extrusion technology | |
| CN101715939B (en) | Hot reaction essences prepared in hybrid heating mode | |
| CN108634283B (en) | Multi-stage compound sweetener and preparation process thereof | |
| CN109922661A (en) | Preparation of solid flavor composition, food product comprising the composition and method of imparting flavor | |
| US20080292754A1 (en) | Instant Food Comprising Flavour Capsules | |
| CN112655932A (en) | Microcapsule embedded spiral shell powder essence | |
| Krause et al. | From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods | |
| CN1268232C (en) | Preparation method of scent type foodstuff flavouring agent | |
| US5053236A (en) | Generation of aroma during microwave cooking | |
| JP2014525734A (en) | Extrusion delivery system | |
| KR100987519B1 (en) | A popcorn composition for the cooking with microwave range | |
| CN102014666A (en) | System for aroma release | |
| CN101361559A (en) | Nano pork essence and preparation method thereof | |
| CN105592722A (en) | Compositions with a beef flavour and production thereof | |
| KR20010048584A (en) | Composition of Dressing type sauce Containing Mushroom | |
| JP4443491B2 (en) | Method for improving and maintaining texture or flavor, use of glucose polymer, glucose polymer, and food and drink | |
| CN1786133A (en) | Glass microcapsule apple essence and its preparation method | |
| WO2020098950A1 (en) | Dry onion preparation i | |
| KR20040078989A (en) | Process for preparing vinegar and powdered vinegar using citron juice which are useful for various foods and additives | |
| JP3307884B2 (en) | Manufacturing method of processed spices | |
| KR100449007B1 (en) | A Kimchi taste sauce and a method for manufacturing thereof | |
| CN100527994C (en) | Flavoring of oil cocked ginger granule, and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060809 |