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Thickening agent used for natural meat flavour essence and preparation method thereof

A meat flavor and thickener technology, which is applied in the field of thickener and preparation of natural meat flavor essence, can solve the problems such as insufficient attention to long-lasting flavor and aftertaste, low physical and chemical indexes of thickener, and insufficient lasting taste. , to achieve the effect of obvious appearance characteristics, long fragrance retention time and realistic fragrance

Inactive Publication Date: 2008-02-06
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Japan is one of the most developed countries in the condiment industry. It uses yeast extract and beef extract as the main raw materials, and the natural seasoning developed by enzymatic decomposition and other processing technologies has a leading high grade. Mainly restricted by the development direction of meat products, the aroma of meat flavors emphasizes the top aroma, and the long-lasting and aftertaste of the fragrance is not enough. One of the very important points is that the thickener we use for meat flavors has low physical and chemical indicators and low performance. Unstable, not long-lasting flavor

Method used

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Examples

Experimental program
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Embodiment Construction

[0011] The present invention is described in further detail below by the examples: a kind of thickening agent for natural meat flavor, is made up of the material of following percentage by weight:

[0012] Xanthan gum 0.5~1.0%,

[0013] Guar gum 0.5~1.0%;

[0014] Carboxymethylcellulose sodium salt 3.0-4.0%;

[0015] The balance is water.

[0016] The preparation method of the thickener used for natural meat flavor essence is to add 0.5-1.0% (weight percentage) xanthan gum, 0.5-1.0% ( Percentage by weight) of guar gum and 3.0~4.0% (percentage by weight) of carboxymethylcellulose sodium salt, stop the water bath heating after the colloid is dissolved, add water and continue to stir for 30 minutes to obtain a transparent and uniform colloid, then place it for 24 hours The thickener is obtained by sufficient swelling.

[0017] Add meat flavor preparation raw materials such as the Maillard reaction material of pig bone element, 10% furanone, the thickener for natural meat flav...

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PUM

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Abstract

The invention is related to thickening agent used for natural meat flavour essence and preparation method, wherein the agent is prepared from the following substances (by weight ratio), xanthan gum 0.5-1.0%, guar gum 0.5-1.0%, sodium carboxymethylcellulose 3.0-4.0% and balancing water. The preparation for the thickening agent comprises heating through 60-70 deg. C water-bath, charging right amount of colloid raw material into the water while stirring, stirring and storing 24 hours for fully swelling.

Description

technical field [0001] The invention relates to a thickener for food flavor, more specifically the invention relates to a thickener for natural meat flavor and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to the quality of meat, especially the aroma of meat. The simulation of various meat aromas has become an important field of food flavors. People's choice of meat flavor requires a mellow and lifelike meat flavor, and the pursuit of a comprehensive experience of taste and smell of meat products. Japan is one of the most developed countries in the condiment industry. It uses yeast extract and beef extract as the main raw materials, and the natural seasoning developed by enzymatic decomposition and other processing technologies has a leading high grade. Mainly restricted by the development direction of meat products, the aroma of meat flavors emphasizes the top aroma, and the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/0526A23L1/054A23L27/00A23L29/238A23L29/269
Inventor 李琼奚旦立肖作兵蔡宝国艾萍
Owner SHANGHAI INST OF TECH
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